India's rich culinary heritage boasts a myriad of flavors, colors, and textures, making it a paradise for food enthusiasts. One of the key elements that contribute to the sumptuousness of Indian cuisine is the use of fresh vegetables. In today's fast-paced world, convenience is key, and online platforms have made it easier than ever to access quality ingredients. Whether you're in the heart of Bangalore or elsewhere, exploring the flavors of India has never been more convenient. Join us on a journey through some mouthwatering Indian vegetable recipes that you can try today without worrying about vegetable chopping because you can order Chopped Vegetables Online in Bangalore.
Top 3 Recipes to Cook with Vegetables
Every region in India have at least one dish full of vegetables and that is why include one dish from each five region, east, west, north, south, and center of India, that are easy to cook and can be tried today-
1. Mix Veg:
Mix veg is that one dish, which is cooked in every household everywhere in India. It is full of nutrients, and vitamins as there are many veggies goes in it. So let’s go ahead and learn what ingredients go in it and how to cook it for delicious taste-
Ingredients:
A lot of veggies as the name suggests such as cauliflower, green beans, carrots, green peas, spinach, potatoes, mushrooms, tomatoes, onions, and more of your choice. Spices such as red chili powder, dry mango powder, garam masala powder, mustard seeds, turmeric, coriander powder, asafetida, cumin seeds, and salt.
How to Cook:
First, cut all the vegetables like onion, carrot, capsicum, cauliflower, baby corn, and beans into small pieces and keep them aside. Heat oil in a pan. Add asafoetida, cumin seeds, and mustard seeds. Let them cook for a minute. Then add chopped onion and cook for a few minutes until they turn golden. Add all the vegetables like carrots, capsicum, cauliflower, baby corn, beans, and peas. Add salt, red chili powder, dry mango powder, coriander powder, and turmeric, and mix well. Add water to prevent the vegetables from becoming too dry and to cook them quickly. Cover the pan with a lid for 6-8 minutes. Then add garam masala and cook for another 5 minutes. Turn off the heat and garnish with chopped coriander leaves. Serve.
2. Pav Bhaji:
Pav bhaji is one of the most beloved legacy and tastiest dishes from Maharashtra and it is consumed in every part of India with the same craze and love. Fresh, and buttery pav with the goodness of bhaji is the perfect food to solve food cravings-
Ingredients:
Vegetable oil, chopped garlic, chopped green chile peppers, chopped onions, grated fresh ginger, chopped tomatoes, finely chopped cauliflower, chopped cabbage, green peas, grated carrots, boiled and mashed potatoes, pav bhaji masala, salt, lemon juice, butter, finely chopped onion, finely chopped green chile peppers, and chopped fresh cilantro.
How to Cook:
First, heat oil in a wok on medium heat. Add garlic and green chile and cook for 30 seconds. Then, add onions and ginger and cook until onions are brown. Add tomatoes and cook until pasty. Add cauliflower, cabbage, peas, carrots, and potatoes. Season with pav bhaji masala. Cover and cook for 15 minutes, stirring occasionally. Add salt and lemon juice. Toast pav and spread with butter. Serve with chopped onion, green chile, and cilantro.
3. Undhiyu:
Undhiyu is a popular Gujarati curry made with a variety of fresh vegetables and dhokli muthiya. It is a must-have dish during festivals like Uttarayan (kite flying festival), Diwali, and special occasions like weddings.
Ingredients:
Ingredients for Muthiya (dhokli):
Gram Flour (besan), chopped Fenugreek Leaves, Red Chilli Powder, Turmeric Powder, Baking Soda, Sugar, Lemon Juice, Salt, and Oil.
For Masala:
Grated Coconut (fresh or dry), Roasted Peanut Powder, Sesame Seeds, finely chopped Coriander Leaves, Green Chilli Ginger Garlic Paste, Sugar, Lemon Juice, and Salt.
For Curry:
Brinjal, Baby Potatoes (or large pieces of potato), Surti Papdi, strings removed, Valor Papdi, strings removed, Tuvar Lilva, chopped Yam or Sweet Potato, optional, Green Peas, Asafoetida (hing), optional, Red Chilli Powder, Cumin-Coriander Powder, Turmeric Powder, Garam Masala Powder, optional, and Salt Cooking Oil, and Water.
How to Cook:
To make Methi Muthiyas, you will need gram flour, fenugreek leaves, red chili powder, turmeric powder, baking soda, sugar, lemon juice, oil, and salt. In a medium bowl, mix all the ingredients using a spoon. Add water as needed to make a soft dough, as shown in the photo. If the dough becomes sticky, don't worry. Simply add a few teaspoons of gram flour and mix well. Grease your hands with oil and carefully shape the dough into small oval-shaped muthiyas, making around 10-12 of them. Heat oil in a pan over medium heat to deep frying the muthiyas. Fry 3-4 muthiyas at a time, depending on the size of the pan, over low-medium heat until they turn lightly golden brown and crispy on the outside. Avoid frying them on high heat, as they may remain uncooked on the inside. Use a slotted spoon to remove the muthiyas from the oil and transfer them to a plate lined with a paper napkin to absorb excess oil. Your Methi Muthiyas are now ready to be enjoyed.
To make the stuffing masala, gather all the ingredients in a bowl. Mix them using a spoon and taste it. It should have a strong spicy, slightly sweet, mildly sour, and salty flavor. If needed, add more seasonings.
Collect all the vegetables needed for the undhiyu. Peel the potatoes and remove the stems from the brinjal. Make a criss-cross cut on the top of the brinjal and potato, being careful not to separate the segments. Fill the vegetables with the prepared masala. Heat oil in a pressure cooker over medium heat. Add asafoetida and sauté. Add surti papadi, valor papdi, tuvar lilva, green peas, yam, and salt. Mix well and cook for 2-3 minutes. Add red chili powder, turmeric powder, cumin-coriander powder, and 1 garam masala powder. Mix well and cook for 3 minutes. Add the stuffed brinjal and potato. Sprinkle some salt over it. Add water. Place fried dhokli methi muthiya on top. Close the lid and cook over medium heat for 3 whistles. Turn off the heat. Open the lid after the pressure has naturally released (10-15 minutes).
Feeling Hungry? Ready to Cook and Eat?
As we conclude our gastronomic journey through the flavors of India, it's evident that online platforms have revolutionized the way we access and use fresh ingredients. Whether you're in Bangalore or beyond, the convenience of ordering from an online cut vegetable delivery in Bangalore or a chopped vegetable store online in Bangalore allows you to experiment with these delicious Indian vegetable recipes with ease. Embrace the diversity and richness of Indian cuisine by exploring these recipes today, and relish the authentic flavors that fresh, high-quality ingredients can bring to your table.
No comments yet