West Indian Food Biography
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This is a healthy and incredibly easy recipe to make. Veggie Hash is very satisfying, delightful and colorful dish.This recipe is from my aunt from Seattle Washington.
This recipe will serve 2.
Ingredients:
2 medium size red potatoes
1 small zucchini cut in cubes approx. 1 cup cubes zucchini
½ cup mushrooms sliced
1 small red bell pepper cubed approx. 1 cup cubes bell pepper
2-1/2 tablespoons of oil
1-1/2 teaspoon of salt adjust to taste
1/8 teaspoon black pepper
1 tablespoon ginger juice
¼ cup chopped cilantro (hara dhania)
1 minced green chili
Approx. 2 tablespoons lemon juice
¼ cup cheddar cheese shredded
1 medium size tomato sliced for garnishing
Method
Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.
Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.
Serving the Veggie Hash Browns
Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.
Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.
Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.
Serve hot.
Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar).
Serves 3-4
Sarson Ka Saag (Mustard Greens and Spinach) Recipe by ManjulaIngredients:
4 cups packed mustard leaves chopped (sarson)
4 cups packed spinach leaves chopped (palak)
1 tablespoon ginger finely shredded
2 green chili chopped (adjust to taste)
1 teaspoon salt
1/2 teaspoon turmeric
1/4 cup corn flour (maki ka atta, maize)
4 tablespoons ghee/ clarified butter
For seasoning
2 tablespoons ghee/ clarified butter
1/2 teaspoon cumin seeds
1/8 teaspoon asafetida (hing)
¼ teaspoon red chili powder
Method
Mix corn flour with ½ cup of water and keep aside.
In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.
This recipe will serve 2.
Ingredients:
2 medium size red potatoes
1 small zucchini cut in cubes approx. 1 cup cubes zucchini
½ cup mushrooms sliced
1 small red bell pepper cubed approx. 1 cup cubes bell pepper
2-1/2 tablespoons of oil
1-1/2 teaspoon of salt adjust to taste
1/8 teaspoon black pepper
1 tablespoon ginger juice
¼ cup chopped cilantro (hara dhania)
1 minced green chili
Approx. 2 tablespoons lemon juice
¼ cup cheddar cheese shredded
1 medium size tomato sliced for garnishing
Method
Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.
Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.
Serving the Veggie Hash Browns
Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.
Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.
Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.
Serve hot.
Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar).
Serves 3-4
Sarson Ka Saag (Mustard Greens and Spinach) Recipe by ManjulaIngredients:
4 cups packed mustard leaves chopped (sarson)
4 cups packed spinach leaves chopped (palak)
1 tablespoon ginger finely shredded
2 green chili chopped (adjust to taste)
1 teaspoon salt
1/2 teaspoon turmeric
1/4 cup corn flour (maki ka atta, maize)
4 tablespoons ghee/ clarified butter
For seasoning
2 tablespoons ghee/ clarified butter
1/2 teaspoon cumin seeds
1/8 teaspoon asafetida (hing)
¼ teaspoon red chili powder
Method
Mix corn flour with ½ cup of water and keep aside.
In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
West Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
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