Food Corner

THINGS YOU NEED:-
1 ~ carrot
16 ~ beans
½ cup cauliflower
½ cup cabbage
1~ capsicum
4 ~ water chest nut
3 tsp oil
1 teaspoon corn flour mixed with ¾ cup of water
FOR THE MARINADE:-

1 ~ teaspoon soya sauce
2 ~ teaspoon vinegar
2 ~ teaspoon sugar
1 ~ teaspoon white pepper
1 ~ sauce
¼ teaspoon ajinomoto
HOW TO MAKE:-

Scrape the carrot and string the French beans. Drop them into boiling water together with the cauliflower and cabbage. Drain after 1 minute and cool it. Cut the carrot and French beans into 1 inch pieces. Slice the water chest nuts.
Mix together in a broad bowl, soya sauce, vinegar, sugar, pepper, salt and ajinomoto. Add all the vegetables to the mixture and set a side for an hour. Drain but do not throw away the marinade. Heat the oil in a pan and stir fry the vegetables for 3 minutes. Add the marinade and bring it to the boil. Add the corn flour mixed with ¾ cup of water stirring all the time. Simmer for 2 minutes.

A new dish Aleecha

1 cup of sliced Onion
20 cloves of thinly sliced Garlic
4 cup of thinly sliced Carrots
2 cup of Water
6 table spoon of Corn oil
2 tea spoon of Turmeric powder
2 tea spoon Fresh hot green peppers
1 to 4 peppers 2 lb Cabbage; thickly sliced
2 tea spoon Queman; see note
2 table spoon Tomato paste
2 tea spoon of Salt as per taste
2 lb Potatoes cut long in size
HOW TO MAKE:-

Aleecha is a mixture of veggi stew. Quemam is a ingredient which normally not available in the US. So in place of it you can use dry berebere. Take a pan, in dry pan on a reasonable slow heat, stir fry garlic, onion, and carrots for 3 minutes. Then put 1 cup of the water and cook it for 10minutes long. Now put the oil and cook continuously in a slow heat. Then add the turmeric powder, red chilies, and sliced cabbage. Cover up the fry pan and cook for two minutes. Mix well and put the tomato paste, quemam, salt and the potatoes. Cover up the pan and boil for 8 minutes. Now pour the left over water and cook for 5 minutes in a dim flame. When you see that the potatoes become softer and the sauce becomes thick, so it is ready to serve. Serve at normal temperature with the Injeera.
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A DELICIOUS AALOO CURRY
YOU NEED:-

1/2 cup of Coconut oil*
4 table spoon Curry powder
2-Â Slices of green mango,
2 - Â Peeked (optional)if you like
4 -fresh Garlic cloves, crushed
4 - Â lb Potatoes, peeled and
2 - Â cup of Water
2 tea spoon Salt or as per taste
HOW TO PREPARE:-
Take the coconut oil or vegetable oil in a pan in a big pan and heat it. Put the crushed garlic in it and fry it when garlic becomes golden brown, stir fry continuously. Then take away the golden brown garlic from the oil and dispose of it. Now put the curry powder in to the oil and stir fry it for 7 minutes, stir fry continually. Then add the peeled potatoes, green mango, water and salt as per taste. Decrease  the heat, cover up it, and cook in a dim flame when the potatoes are becomes gentle, this will take about 20 minutes. Serve hot. If you like you can garnish this dish with green coriander leaves. This delicious dish can be served as a snack or as a vegetarian lunch.
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Â
 Simple Bhindi Ki Sabji

You Need:-

2 Â lb of Fresh okra
6 Â table spoon Ghee or you can also use any oil which you like
3 Â table spoon Coriander powder
1 Â tea spoon Cumin powder
1 Â tea spoon Hungarian paprika powder
1 tea spoon Garam masala powder Â
or
1 tea spoon sabji masala powder
1 tea spoon Turmeric powder
2 tea spoon salt

Or
 Salt as per your taste
How To Prepare:-

Rinse carefully the dry fresh okra. Cut the top and bottom of it, slice them into rounds in shape, the size will be about half an inch thick.  Take a big pan, put oil or ghee in it and heat it. Now put sliced okra in it in a form of a single coat. Fry it in a medium heat for about 20 minutes. Stir it infrequently. Now mix the spices in it and carry on to stir and stir fry until the okra is becoming golden brown. Then take away  it from the heat, sprinkle the salt over it and now it is ready to serve.
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INGREDIENTS-

200g chopped capsicum
4 chopped onion
5 to 6 green chilli
2 teaspoon ginger paste
2 teaspoon garlic paste
4 chopped tomatoes
1 teaspoon red chili powder
1 teaspoon cumin (jeera)
3 teaspoon soya sauce
A pinch of coriander leaves
1 teaspoon salt
2 tablespoon oil

METHODS-
Get a frying pan and pour oil in it then heat oil. Now add ginger-garliac paste and cumin in it then stir fry it when it becomes brown, now put finely chopped onions in it then fry it for 5 minutes. Then add finely chopped tomatoes in it. After two minutes, add soya sauce and red chili powder in it. Mix well.
Now put capsicum in it, then mix all ingredients in it and fry 3 min. Then add salt as per taste. Now fry for 7 to 15 min. now it is ready to serve, you can garnish it with green coriander leaves.

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