Vegetable Stuffing Recipe
I first tried Vegetable Stuffing at my Indian neighbors party. The taste completely bowled me over; asked them for the recipe and since then it has become a staple Sunday item in my household . Stock up on more and more Vegetable as you will want to make this Vegetable Stuffing time and again. This Indian recipe of Vegetable Stuffing is enjoyed the world over. You need to try this Vegetable Stuffing just once! You'll certainly remain loyal to it forever!
Ingredients
250 gms, vegetables
1 1/2 teaspoons turmeric powder
3 tablespoons ghee
1 teaspoon chilli powder or two green chillies
1 teaspoon cumin seeds
1 teaspoon aniseeds
1 teaspoon salt
1 teaspoon mustard seeds
Optional:
Any one of the following:
Boiled beetroot
Diced Peas,
Parboiled Raisins
Soaked Coconut pieces
Peanuts
Directions
Cut the cauliflower, potatoes or other vegetable into small pieces.
Potatoes should not be peeled.
Heat the ghee and fry the cumin seeds, aniseeds and mustard seeds.
Add the vegetable, turmeric and chilli powders and salt.
Stir briskly.
Lower the fire; cover the pan with a shallow dish filled with water.
After ten minutes, stir, and add half a cup of water.
The vegetable should be tender in another fifteen minutes.
Add the green chillies.
Finally, add any one of the optional ingredients.
This can be used as stuffing for samosas, tomatoes, capsicums, cabbage leaves, pancake rolls, omelets and potato cutlets.
Potatoes should not be peeled.
Heat the ghee and fry the cumin seeds, aniseeds and mustard seeds.
Add the vegetable, turmeric and chilli powders and salt.
Stir briskly.
Lower the fire; cover the pan with a shallow dish filled with water.
After ten minutes, stir, and add half a cup of water.
The vegetable should be tender in another fifteen minutes.
Add the green chillies.
Finally, add any one of the optional ingredients.
This can be used as stuffing for samosas, tomatoes, capsicums, cabbage leaves, pancake rolls, omelets and potato cutlets.
