Food
14 days ago

Unique recipes made with winter vegetables

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Winter is the season for a variety of colorful vegetables. These fresh, refreshing, versatile, and flavourful vegetables add a new dimension to our menu. Warm, hearty dishes and winter vegetables like cauliflower, carrots, broccoli, and peas are what we crave when the weather becomes cold.

Beetroot cutlet

Beetroots are an excellent source of nutrients. This vegetable may be prepared into cutlets to enhance its taste. Take two large beetroot, remove the skin, and grate it nicely. Then heat two tablespoons of oil, add 1 cup of chopped onion, one tablespoon of chopped green chili, one teaspoon of ginger-garlic paste, one teaspoon of chat masala, and cook them until golden brown. Then, add two sizes of boiled mashed potatoes. Mix the mixture evenly. After that, add some boiled peas and chopped coriander. Then, roll some of the mixture into desired shapes and set aside. Add two tablespoons of flour and a little water; it should not be too thick or too runny. Dip the patties in the mixture, then roll into bread crumbs. Refrigerate cutlets for 20 minutes before shallow fry. Shallow fry the cutlets in medium flame till golden brown,

Green Peas bhorta

Nothing can beat the comfort of warm rice along with bhorta. Green peas bhorta can be made quickly. Boil 1 cup of peas and ¾ green chili with some salt. Set it aside. Heat 1 tablespoonful of oil; fry 3 or 4 red chilies, two tablespoons of chopped onion, and 5/6 garlic cloves till golden brown. After that, pour green peas and mix them, adding coriander leaves. Blend the mixture and add one teaspoon of mustard oil before serving. Enjoy with steamed rice.

Creamy Broccoli

Cut one broccoli into pieces, blanch it, and set it aside. Then, in a separate pan, heat a tablespoon of butter and add one tablespoon of chopped garlic, one tablespoon of chopped onion, blanched broccoli, black pepper, chili flakes, salt, and oregano. After that, add half a teaspoon of corn flour and half a cup of milk. Pour the milk into the mixture. Cook it on medium flame until the gravy becomes creamy.

 

Tomato soup

A cup of warm tomato soup can provide satisfaction during chilled days. Heat two tablespoons of butter in a large pot on medium heat to prepare this. Add one medium-sized chopped onion and one tablespoon of chopped garlic. Sautee for 3 to 4 minutes. Then add five medium-sized chopped ripe tomatoes. Stir continuously until the tomato starts to break down and become soft. Add 2 cups of water, mix it, cover the pot, and let it simmer for 15 minutes. Then let the mixture cool. Blend the mix to make it smooth. Turn the heat on again, add seasoning such as one teaspoon of sugar, ½ teaspoon of salt, ¼ teaspoon of black pepper, and dried or fresh basil leaves. If you want the soup creamier, add ½ cup of milk.

Cabbage roll

It can be a healthier version of dumplings or keto dumplings without carbohydrates. For the wrapping, blanch 8/9 whole leaves of cabbage. For the filling, take 1 cup of minced chicken, one tablespoon of garlic paste, one tablespoon of soya sauce, one teaspoon of black pepper, one tablespoon of spring onion, and salt. After that, pour one teaspoon of the filling into a cabbage leaf, roll it, and secure it with a toothpick. Shallow fry the rolls on medium to low heat.

Carrot laddoo

Take ghee in a pan. Roast cashew nuts and raisins until they are golden brown. Keep them aside. Add more ghee to the same pan and roast the shuji until it is no longer raw. Add grated carrot to the pan and roast it for 2-3 minutes. Then, add the grated fresh coconut to the pan and mix well. Add ghee, give it all a nice mix again, and cover the pan with a lid. Cook for 5 minutes on a low flame. Once the carrot is cooked, add sugar, mix, and cook for 5 minutes. Then, add cardamom powder, roasted nuts, and raisins. After no more moisture is left, turn off the heat and cool the carrot mixture for a bit. Roll the mixture into round balls of the desired size.

Cauliflower porota

For the dough, take wheat flour and salt in a large bowl. Mix them all well and gradually add water to prepare a nice dough. Knead it for 5 minutes and let it sit for 30 minutes by covering the bowl with a lid. For the filling, take one grated cauliflower, two chopped onions, finely chopped one tablespoon of garlic, one tablespoon of ginger, 2/3 chopped green chilies, and coriander leaves in a bowl. For seasoning, add salt, turmeric powder, one teaspoon of red chili powder, one teaspoon of cumin powder, and one teaspoon of garam masala powder to the cauliflower mixture and mix well. Then, take oil in a wide pan and heat it. Transfer the prepared cauliflower mixture to the pan and saute until the raw smell is gone. Keep the filling aside. Roll each dough ball and place the cauliflower mixture in the center. Seal the filling on all sides. Roll the paratha evenly and put them on a hot pan. Cook them on both sides until golden brown by smearing some ghee on both sides.

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