MIX VEG RECIPE | MIX VEGETABLE | MIXED VEGETABLE CURRY | MIX VEG CURRY
easy mix veg recipe | mix vegetable | mixed vegetable curry | mix veg curry
Provided by HEBBARS KITCHEN
Categories Main Course
Time 50m
Number Of Ingredients 30
Steps:
- firstly heat 4 tsp oil and saute spices.
- saute 1 onion and 1 tsp ginger garlic paste.
- further add spices and 1 tsp salt. saute well.
- add tomato puree and cook well.
- add ½ cup whisked curd. stir continuously.
- now add roasted mix vegetables and mix well.
- add ½ cup water and cook for another 10 minutes.
- turn off the flame and add 2 tbsp cream, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
- finally, serve mix vegetable curry / mix veg recipe with hot roti.
MIXED VEGETABLE BAKE
Simple seasonings are all you need to flavor colorful roasted vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
- Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
- Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
ROASTED MIXED VEGETABLES
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g
MIXED VEGETABLE STIR FRY
Steps:
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
- Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
SAUTEED MIXED VEGETABLES
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Bring a medium saucepan of water to a boil over high heat; meanwhile, prepare an ice-water bath. Generously salt boiling water and add haricots verts. Cook for 3 minutes and drain; immediately transfer haricots verts to ice-water bath until cool. Drain and set aside.
- Cut carrots and parsnips lengthwise into quarters. Trim tough center from each quarter and cut in half crosswise. Cut each piece in half again on the bias to create 1-inch pieces (you may need to cut parsnips again to create a 1-inch piece, depending on size).
- Heat olive oil in a medium skillet over high heat. Add carrots and parsnips in a single layer in skillet; season with salt. Cover, and cook, stirring occasionally, until golden brown, about 10 minutes.
- Uncover and add haricots verts and parsley; season with salt. Cook, stirring, until haricots verts are heated through, about 1 minute. Serve immediately.
SPRING VEG MIX
A colourful mix of asparagus, carrots, green beans, broad beans, peas and cabbage - bursting with goodness
Provided by Sarah Cook
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.
Nutrition Facts : Calories 88 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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