Not to mention the nutrition of vegetables. Only the quality of vegetables is not less. And various local and foreign dishes can be cooked with vegetables. Let’s take a look at a few recipes.
Ingredients: 1 cup of kalmishak, 1 cup of carrots long cut, half cup of barbati (long cut), 4 babycorn (long pieces), half cup of capsicum (cut into pieces), 1 cup of papaya, half cup of cabbage, half cup of cauliflower, Half a cup of peas, 1 teaspoon of black pepper powder, half a teaspoon of cornflower, butter as required, half a teaspoon of crushed garlic, salt to taste, 3 teaspoons of sugar and chicken stock as required.
Method: First boil all the vegetables with adequate amount of chicken stock. In a frying pan, heat the butter a little, fry the garlic and add the vegetables along with the stock. When it starts to boil, mix salt and pepper powder in equal quantity. Mix cornflower in a little water. When it starts to boil, add a little sugar. Turn off the stove when it becomes a little thick. Now pour hot soup in a bowl and spread butter and a little pepper powder on top and serve.
Chicken in Kalmishak and Tulsipata:
Ingredients: 1 cup of kalmisakkuchi, chicken (julienne cut without bones) 500 gms, 1 cup of basil leaves, 1 medium onion (chopped), half a cup of green chilli mixture (desi, thai chilli and jalapenio), 1 medium capsicum (chopped), garlic ( Finely chopped) 8 koya, ginger (finely chopped) 1 inch, soy sauce 3 tablespoons, vinegar half a tablespoon, oyster sauce 1 teaspoon, fish sauce half a teaspoon, brown sugar or honey 1 teaspoon Salt to taste, 1 teaspoon of black pepper powder, 2 tablespoons of olive oil, 1 tablespoon of cornflower (mixed in water).
Method: Heat oil in a large pot and add garlic, chopped onion. Shake a little and add meat. Cook for 10 minutes. Stir in the chilli mixture, kalmishak and half a basil leaf for about 15 seconds. Now stir in all kinds of sauces and add salt. Stir in all the chilli mixture and the amount of black pepper powder for 10 seconds. Pour the cornflower fried in water and cook for 2 minutes. Now turn off the stove with honey and keep stirring for a while. Mix well with the remaining basil leaves and serve.
Crispy fried jute:
Ingredients: 250 gms of jute, 1 cup of gram flour, 1 tablespoon of rice powder, 1 teaspoon of chilli powder, 4 teaspoons of ginger and salt and oil.
Method: Wash the jute and drain the water. All the ingredients except oil should be mixed well with adequate amount of water to make a thick paste. Dip one foot into warm paraffin and fry in hot oil.
Hilsa Paturi in Laupata:
Ingredients: 3 pieces of hilsa fish, 3 teaspoons of ginger, half teaspoon of cumin seeds, 1 teaspoon of onion paste, 1 tablespoon of crushed onion, 4-5 whole green chillies, half teaspoon of turmeric powder, half teaspoon of chilli powder, 1 teaspoon of mustard. , 1 tablespoon of mustard oil and salt to taste.
Method: Wash Laushak and drain the water. Now mix oil with onion powder, onion paste, raw chilli, chilli powder, salt and turmeric-ginger-cumin paste and rub it on the fish. Place the fish in the middle of the two laushak leaves and wrap. Now put this fish in a double boiler and cover it with a lid. Cook on low heat for 10 to 12 minutes.
Spinach Chile Garlic Prawns:
Ingredients: 1 kg of shrimp (peeled), 4 tablespoons of garlic (finely chopped), 3 tablespoons of butter, 1 cup of spinach, salt to taste, 1 tablespoon of black pepper powder, 1 tablespoon of chili flakes, 1 cup of onion sprouts (finely chopped) , 1 cup of onion (chopped), half a cup of capsicum (chopped), half the amount of oil, half a cup of rice powder, 1 teaspoon of adabata, 1 tablespoon of lemon juice and 1 tablespoon of corn flower.
Method: Wash the shrimp well and drain the water. Then gently rub with rice powder, half a clove of garlic, salt, lemon juice, adabata, chili flakes and black pepper powder. Now when the oil is hot, fry the shrimp till golden. Put butter in the pan. Stir in the crushed garlic in the butter. When the smell of garlic comes out, add fried shrimp. Add chili flakes and black pepper powder once more to taste. Fry well. Serve hot with chopped onion, chopped spinach, chopped capsicum.