Green Veg. Pizza

Ingredients:

Pizza Sauce:

  • 1 tbsp butter
  • 1 tbsp plain flour
  • 1 cup milk
  • ½ tsp pepper powder
  • ¼ tsp oregano
  • 1 bowl spinach (finely chopped & washed)
  • Salt to taste
  • ½ tsp sugar (optional)

Toppings:

  • 2 pizza base
  • 2 button mushrooms (thin slices)
  • 2-3 Black olives chopped
  • ½ green capsicum (diced)
  • ½ cup paneer (diced)
  • ½ cup chopped & washed spinach
  • 1 cube processed cheese (grated)
  • ½ cup grated mozzarella cheese
  • Oregano
  • Chili flakes
  • 1 tsp Olive oil
  • Salt to taste

Method:

  1. Heat butter in a pan, add plain flour stir & cook for sometime till it gets light pink. Add chopped spinach & cook for 1 min. Now add milk and stir continuously till it gets cooked and of thick consistency. Finally add salt, sugar, pepper powder and oregano. Mix well and keep it in a bowl.
  2. Heat olive oil in a pan and add chopped paneer, capsicum, salt, chili flakes and oregano. Stir for sometime and keep it in a separate bowl.
  3. On pizza base spread prepared sauce evenly and sprinkle processed & mozzarella cheese on that.
  4. Then arrange toppings of mushrooms, paneer, capsicum, spinach and olives. Sprinkle some more cheese on that and finally oregano and chili flakes on top.
  5. Put it on a baking tray and bake it in preheated oven for 8-10 mins on 220°C.
  6. Serve hot with soft drinks.
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Veggie in Honey Sauce

Ingredients:

  • 1 carrot sliced
  • 7-8 Mushrooms cut into half
  • ½ cup sweet corn (or baby corn)
  • 1½ cup Broccoli & cauliflower cut into small florets
  • 1 Onion cut into 8 pieces
  • 1 capsicum cut into 1/2″ cubes
  • 2-3 dry red chillies (Broken into bits & deseeded)
  • 15 cloves of garlic (paste)
  • ¼ tsp pepper
  • A pinch of Ajinomoto
  • 1½ tbsp vinegar
  • 1 tsp soya sauce
  • 2½ tbsp tomato ketchup
  • 2-3 tsp red chilli sauce
  • 3-4 tsp honey
  • 1 tsp mixed herbs
  • ½ tsp Oregano
  • 3 tbsp corn-flour dissolved in ½ cup water.
  • 4 tbsp oil
  • 1 cup water
  • Salt to taste

Method:

  • Put oil, broken red chillies, garlic, corn, mushrooms, carrot, broccoli, cauliflower and onion in a microwave proof bowl. Mix well and microwave it for 5 mins.

  • Add pepper, salt, ajinomoto, chilli sauce, soya sauce, honey and vinegar. Mix and microwave for 1 min.
  • Add capsicum, mixed herbs, oregano, water and dissolved corn-flour and mix well. Again microwave it for 3 min.

  • Mix well and add more water if needed.
  • Serve hot with steamed rice or noodles.

Baked Palak Rice

Ingredients:

  • 2 bwls Palak ( chopped & washed)
  • 1 bwl cooked rice
  • 2 tsp ginger-garlic-chilli paste
  • 1 onion chopped
  • 5-6 button mushrooms
  • 2 tsp oil
  • 2 tsp butter
  • 2 tbsp fresh coriander leaves
  • 2 cubes grated cheese

Method:

  1. Heat oil in a pan add ginger-garlic-chilli paste & onion and fry for sometime. Then add palak, salt and 3-4 finely chopped mushrooms. Mix well & cook till its done well.
  2. In the cooked rice add butter & coriander leaves and mix well.
  3. In a microwave proof greased plate make layer of rice then add palak mixture on the rice. Then make layer of grated cheese and sliced mushrooms on top. Spread some butter on the mushrooms.
  4. Put it in a oven on 250°C for 10 mins.
  5. Serve hot with soup.

Tofu Mushroom Uttapam

Ingredients:

For the batter:

  • 2 ½ cup rice + 1 cup Urad dal (Or 1 kg readymade Idli uttapam batter can be used)
  • 1½ tsp soda
  • Salt

For the Masala / Topping :

  • 100 gm Tofu grated
  • 5-6 Button mushroom (Thin slices)
  • 1 bowl boiled corn
  • 1 tsp chat masala
  • 1 tbsp oil

Method:

  1. Soak the rice & urad dal over night. Next morning grind it in mixer with little water to make a soft batter. Add salt and keep it aside till evening. At the time of making uttapam add soda in it. Add the water if required for uttapam consistency. (OR you can also use the readymade batter of Idli & Uttapam. Even here, you will need to add salt and soda.)
  2. Now in the nonstick tava take the batter & spread it a little. Arrange the mushrooms on sides of the batter & also put some tofu & corn. Sprinkle some chaat masala on it.Put some oil around the Uttapam and cook it on both the sides.
  3. Serve hot with Sambhar, coconut chutney, garlic peanut chutney.

Stuffed button mushrooms

Ingredients:

  • 6-7 button mushrooms
  • Cheese (preferably mozzarella)

For marinating:

  • 1 tbsp olive oil
  • 1 tsp garlic paste
  • 1-2 tsp vinegar
  • 1 tsp black pepper powder
  • ½ tsp chill flakes
  • 1 tsp oregano
  • Salt to taste

For stuffing:

  • ½ onion – finely chopped
  • 1 tbsp poha (soaked for 2 min)
  • 1 tbsp coriander leaves
  • ½ tsp chaat masala
  • Salt to taste

Method:

  1. Wash the mushrooms properly and dry with napkin. Scoop out the mushroom stems from the centre properly. Retain the stems separately.
  2. Mix all the ingredients for marinating in a bowl and marinate all the mushrooms inside and outside.
  3. Chop the mushroom stems and mix them with all the stuffing ingredients. Microwave it for 2 minutes.
  4. Fill the mushrooms with the prepared stuffing, keeping it slightly heaped. Microwave it for 3-4 minutes.
  5. Sprinkle cheese on top and microwave it further for 30-40 seconds or till it melts.
  6. Serve hot with tomato ketchup and chips.

Tofu Mushroom Masala


Ingredients:

  • 6-7 Button mushrooms (cut into quarters)
  • 100 gm Tofu (cut in to even pieces)
  • 2 grated onions
  • 1 large tomato
  • 2 tsp Ginger garlic paste
  • 1½ tsp red chili powder
  • 1½ tbsp fresh cream
  • 1 tsp coriander cumin powder
  • 1tsp garam masala, pinch of turmeric powder
  • 1 tsp kasuri methi
  • 1 tbsp oil
  • Fresh coriander leaves chopped
  • 1 tsp sugar
  • Salt


Method:

  1. First microwave the tomato for 2 min. Let it cool. Now peel it & make its puree.
  2. In another microwave safe bowl add oil, grated onions and microwave on high for 2-3 min.
  3. Add ginger garlic paste and tomato puree to this mixture and microwave on high for 1 min.
  4. Add mushrooms, garam masala, red chili powder, coriander cumin powder, kasuri methi, turmeric powder, salt and sugar and microwave for another 1 min.
  5. Finally add the tofu & cream and microwave it for 2-3 min.

Layered Veg Mushroom Biryani

Ingredients:
· 1 cup rice
· 1 cup cauliflower florets
· 1 cup chopped fresh beans
· 1 cup chopped carrots
· 2 medium chopped capsicums
· ½ cup green peas and corn
· 1 large tomato – finely chopped
· 6-7 cloves of garlic
· 2 green chilies
· Ginger – approximate 1 inch piece
· 1 onion – sliced
· 7-8 button mushrooms – washed and cut into quarters
· 1 tsp Garam Masala
· 1 tsp Biryani Masala
· ½ tsp Red chilli powder
· 1 tsp Coriander and Cumin powder
· 1 tsp Cumin seeds
· 3 tbsp desi ghee
· A pinch of Clove powder
· A pinch of cinnamon powder
· ½ tsp Cardamom powder
· Fresh coriander leaves
· Turmeric powder
· Roasted Cashew nuts
· 1 tbsp milk
· A pinch of saffron

Method:
1) In a microwave proof rice cooker, mix rice with double water, salt, pinch of clove & cinnamon powder, turmeric powder, 1 tbsp ghee and ½ tsp cumin seeds. Microwave it for 8 minutes and let it stand for 6 min.
2) In another microwave proof bowl, mix all the vegetables and cook it on high power with a lid for 5 min. Take care not to overcook it.
3) In a bowl, mix 2 tbs ghee, cumin seeds and microwave it for 40 seconds.
* Add sliced onions and microwave further for 2 min.
* Add paste of garlic, green chilies and ginger and cook it further for 1 min.
* Add tomato and mushroom and further cook it for 3 min.
* Now add garam masala, biryani masala, red chilli powder, coriander powder, turmeric powder, salt and all the cooked vegetables. Stir properly and microwave it for another 2 min.

4) Add some fresh coriander leaves.
5) Finally spread half of the portion of rice in a serving bowl. Make a second layer of vegetables and finally put the balance rice as the top layer.
6) Pour saffron milk on the top.
7) Garnish it with mint leaves and coriander leaves.
8) Serve it with raita or curd.