Recipe for a simple Vegetable Stir Fry. Healthy Vegetable Stir Fry recipe with step by step pictures and video. Easy, Simple and Healthy Stir-Fry
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Here is the video of Vegetable Stir Fry Recipe
Heat oil in a pan and add in the chopped spring onions (the white part only) and minced garlic. Add in the red chilli flakes. Saute for a few seconds.
Add in a stock cube and sauté for a few more seconds. I do not add additional salt as the stock cube itself is salty. You can adjust for the seasoning later if need be.
Veggies to use for stir fry – carrots, green beans, cabbage, sugar snap peas, bell peppers, broccoli, cauliflower, baby corn, mushrooms, water chestnuts, Zucchini are generally used. There is no rule. Just use any English veggie you can find in the refrigerator. Here are the veggies I have used today.
Add in the veggies. Add in the veggies that take a long time to cook first. Add in quarter cup of water and mix well.
Cook for three minutes. You want the veggies to stay nice and crunchy. So do not cook for a really long time. The texture of vegetables is very important in a stir-fry.
Add in the second set of veggies that just cooks fast. Cover and cook for three more minutes.
Add in the black pepper powder.
Mix half a cup of water with 1.5 teaspoon of corn starch (flour). Mix well and add it to the veggies. The slurry will instantly thicken and nicely coat the veggies.
Add in the bell peppers and the spring onions. I like to add the bell peppers at last so it stays crunchy. Do not cook for long. Just a minute will do. The residual heat will wilt the peppers but it will still retain the crunch.
Fantastic and super healthy vegetable stir-fry is ready. Garnish with spring onions and roasted sesame seeds. Serve with brown rice or serve as is.
Main Ingredients
2 teaspoon vegetable oil 1.5 tablespoon minced garlic 1 teaspoon red chilli flakes 1 veg / chicken stock cube 1/4 cup water 600 grams veggies of your choice 1/4 teaspoon black pepper powder 2 cups bell peppers (yellow and red) 2 tablespoon green spring onions plus some for garnish 2 tablespoon white sesame seeds (roasted)
Corn starch slurry
1/2 cup water 1.5 teaspoon corn starch (flour)
Heat oil in a pan and add in the chopped spring onions (the white part only) and minced garlic. Add in the red chilli flakes. Saute for a few seconds. Add in a stock cube and saute for a few more seconds. I do not add additional salt as the stock cube itself is salty. You can adjust for the seasoning later if need be.
Add in the veggies. Add in the veggies that take a long time to cook first. Add in quarter cup of water and mix well. Cook for three minutes. You want the veggies to stay nice and crunchy. So do not cook for a really long time. The texture of vegetables is very important in a stir-fry.
Add in the second set of veggies that just cooks fast. Cover and cook for three more minutes.
Add in the black pepper powder. Mix half a cup of water with 1.5 teaspoon of corn starch (flour). Mix well and add it to the veggies. The slurry will instantly thicken and nicely coat the veggies.
Add in the bell peppers and the spring onions. I like to add the bell peppers at last so it stays crunchy. Do not cook for long. Just a minute will do. The residual heat will wilt the peppers but it will still retain the crunch.
Fantastic and super healthy vegetable stir-fry is ready. Garnish with spring onions and roasted sesame seeds. Serve with brown rice or serve as is.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Main Ingredients
2 teaspoon vegetable oil 1.5 tablespoon minced garlic 1 teaspoon red chilli flakes 1 veg / chicken stock cube 1/4 cup water 600 grams veggies of your choice 1/4 teaspoon black pepper powder 2 cups bell peppers (yellow and red) 2 tablespoon green spring onions plus some for garnish 2 tablespoon white sesame seeds (roasted)
Corn starch slurry
1/2 cup water 1.5 teaspoon corn starch (flour)
Heat oil in a pan and add in the chopped spring onions (the white part only) and minced garlic. Add in the red chilli flakes. Saute for a few seconds. Add in a stock cube and saute for a few more seconds. I do not add additional salt as the stock cube itself is salty. You can adjust for the seasoning later if need be.
Add in the veggies. Add in the veggies that take a long time to cook first. Add in quarter cup of water and mix well. Cook for three minutes. You want the veggies to stay nice and crunchy. So do not cook for a really long time. The texture of vegetables is very important in a stir-fry.
Add in the second set of veggies that just cooks fast. Cover and cook for three more minutes.
Add in the black pepper powder. Mix half a cup of water with 1.5 teaspoon of corn starch (flour). Mix well and add it to the veggies. The slurry will instantly thicken and nicely coat the veggies.
Add in the bell peppers and the spring onions. I like to add the bell peppers at last so it stays crunchy. Do not cook for long. Just a minute will do. The residual heat will wilt the peppers but it will still retain the crunch.
Fantastic and super healthy vegetable stir-fry is ready. Garnish with spring onions and roasted sesame seeds. Serve with brown rice or serve as is.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/vegetable-stir-fry-recipe/
Channa Kurma, Kondakadalai Kurma Recipe – Homemade south Indian Tamil style kurma made using chickpeas. Recipe with step by step pictures and video.
This delicious South Indian Tamil style Channa Kurma, Kondakadalai Kurma Recipe goes well with chapati, parotta, poori or pulao. There is a little bit of grinding and prep work involved but its totally worth it. I always make a big batch and the store the leftovers in the fridge. The channa kurma tastes even better the next day. Do try it at home. This recipe will make up to 6-7 generous servings. This recipe uses white poppy seeds. If poppy seeds is something that is not available in a country where you live, just omit it.
Here are other recipes from the site using chickpeas. Chickpeas
Here is the video of how to make Channa Kurma, Kondakadalai Kurma Recipe
Here is the step by step pictorial of how to make Channa Kurma, Kondakadalai Kurma Recipe
Wash and soak the white channa / chickpeas in lots of water overnight. Drain the chickpeas after the overnight soak (about 8-12 hours). Set aside.
We will also make a spice paste for the channa kurma. Take all the ingredients listed under spice paste and grind it to a fine puree. Set aside.
Heat oil in a pressure pan (I have used a 5 liter pan today) and add in the cumin seeds, curry leaves and green chillies. Add in the finely chopped onions. Here is the link to buy 5 liter pressure pan online. Note: If you want a spicy kurma, add more green chillies.
Sauté until the onions are slightly brown.
Add in the spice paste and the salt. Sauté well for 4-5 minutes until the paste is dry.
Add in the turmeric powder, red chilli powder and coriander powder. Also add in a little bit of mint leaves. Mint leaves gives a wonderful aroma to the kurma. Sauté on a low flame for a few seconds.
Grind the tomatoes in a mixie to a puree. Add it to the pan.
Add in the soaked and drained chickpea along with three cups of water. Add in half a teaspoon of sugar. The little sugar nicely balances the taste of the kurma. Cover and cook for 30 minutes on a very low flame. Ignore the number of whistles. After the 30 minutes, remove the cooker from heat and wait for the pressure from the cooker to settle naturally. Note: If you want a thick kurma, instead of three cups of water, just use two cups of water.
Grind everything listed under “coconut paste” to a fine puree. The paste has white poppy seeds. If you cannot source white poppy seeds in a place / country where you live, just omit it. Its ok.
Bring the pressure pan back to a simmer. Add in the coconut paste to the pan.
Simmer the channa kurma for five minutes. Finally garnish with chopped coriander leaves.
This channa kurma / Kondakadalai kurma goes well with chapati, parotta, poori and pulao.
Main Ingredients
1 cup dry white chickpeas 2 tablespoon coconut oil 1/4 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies 2 cups onions, finely chopped 1 teaspoon salt 3/4 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoon coriander powder 2 tablespoon chopped mint leaves 4 tomatoes, ground to a paste 2.5 to 3 cups water to cook 1/2 teaspoon sugar 2 sprigs coriander leaves
Spice Paste for the channa kurma
1/2 inch piece Indian cinnamon (cassia) 3 cloves 1 teaspoon fennel seeds 1/4 teaspoon black pepper 7 cloves garlic, chopped 1.5 inch piece ginger, chopped 1/4 cup water to grind
Coconut Paste
10 cashews 2 teaspoon white poppy seeds (optional) 1/2 cup fresh shredded coconut 3/4 cup water
Wash and soak the white channa / chickpeas in lots of water overnight. Drain the chickpeas after the overnight soak (about 8-12 hours). Set aside.
Take all the ingredients listed under spice paste and grind it to a fine puree. Set aside.
Heat oil in a pressure pan (I have used a 5 liter pan today) and add in the cumin seeds, curry leaves and green chillies. Add in the finely chopped onions. Sauté until the onions are slightly brown. Add in the spice paste and the salt. Sauté well for 4-5 minutes until the paste is dry. Add in the turmeric powder, red chilli powder and coriander powder. Also add in a little bit of mint leaves. Mint leaves gives a wonderful aroma to the kurma. Sauté on a low flame for a few seconds.
Grind the tomatoes in a mixie to a puree. Add it to the pan. Add in the soaked and drained chickpea along with three cups of water. Add in half a teaspoon of sugar. The little sugar nicely balances the taste of the kurma. Cover and cook for 30 minutes on a very low flame. Ignore the number of whistles. After the 30 minutes, remove the cooker from heat and wait for the pressure from the cooker to settle naturally.
Grind everything listed under “coconut paste” to a fine puree. The paste has white poppy seeds. If you cannot source white poppy seeds in a place / country where you live, just omit it. Its ok.
Bring the pressure pan back to a simmer. Add in the coconut paste to the pan. Simmer the channa kurma for five minutes. Finally garnish with chopped coriander leaves. This channa kurma / kondakadalai kurma goes well with chapati, parotta, poori and pulao.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
