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Puloa Rice

Ingredients:

  • Rice 1 cup
  • Cooking Oil  5 table spoons
  • Butter or margarine 1 tablespoon
  • Onions (medium chopped)
  • Peas (¼ cup)
  • Carrots x 1 (diced)
  • Green Beans (½ cup)
  • Corn Kernels (¼ cup)
  • Green Pepper (chopped)
  • Sugar ½ teaspoon
  • Cabbage optional
  • Water 1 ½ cups
  • Sultanas 2 tablespoons

Spices

  • Cumin Seeds 1 teaspoon
  • Tumeric 1 teaspoon
  • Garlic 2 cloves chopped finely
  • Ginger 1 inch chopped finely
  • Bay Leaves ×2
  • Cinnamin ×1 stick
  • Salt to taste

Method

  1. First, soak 1 cup of rice in water for 20 minutes.
  2. Heat a pan with oil until hot and fry the cumin seeds, bay leaves, cinnamon stick for 1 minute.  Then add garlic, ginger and chopped onions.  Fry onions until translucent for approximately 3 minutes.
  3. Add all the vegetables and sauté vegetables on a medium heat for 4 minutes.
  4. Add salt, and turmeric powder to vegetable mix.
  5. Add rice without water. Stir in with the vegetables on a low heat for 3 minutes.
  6. Add saltanas, butter, sugar and 1 ½ cups of water.  Simmer until cooked, for approximately 20 to 30 minutes until rice is soft.
  7. Puloa is ready to be served.

Strawberry Sorbet

Ingredients

Strawberries

Syrup

1 cup water

1 cup sugar

1 orange (orange rind and orange juice)

Equipment

Blender

 

Barley Vegetable Soup

 

Ingredients

  • Barley 1 cup (soak overnight)
  • cooking oil (5 tablespoons)
  • garlic (finely chopped)  2 cloves
  • oinions (chopped) 1 large
  • green peas  1/2 cup
  • carrots (chopped)  x 2
  • potatoes (chopped)  3 medium potatoes
  • green beans (chopped)  cup full
  • 3 finely chopped cabbage leaves

Seasonings:

  • Tumeric Powder 1 teaspoon
  • Red Cayenne Pepper Powder 1/4 teaspoon
  • Yellow Mustard Powder 1 teaspoon
  • Black Pepper 1 teaspoon
  • Salt to taste
  • 2 Maggie Cubes
  • Cumin seeds 1 teaspoon
  • Fennel seeds 1/4 teaspoon

Method:

  1. Soak a cup of pearl barley in water over night for quick cooking time, then drain water.
  2. Add 5 table spoons of cooking oil in a pot. Fry chopped garlic in oil for 30 seconds.
  3. Add chopped onions and fry until translucent.
  4. Add chop vegetables, carrots, chopped green beans, 3 finely cabbage leaves, peas, chopped potatoes and fry for 3 minutes. NB: any vegetable can be added for choice.
  5. Add salt, 1 teaspoon Tumeric, 1/4 teaspoon Red Cayenne pepper powder, 2 cubes Maggie, 1 teaspoon yellow Mustard powder and black pepper.  Mix spices with vegetables and after 3 minutes add drained barley. Mix well with the vegetables. Then add 4 cups of water. Boil for 15 minutes until cooked.
  6. In a separate pot, add 1 table spoon of oil and fry cumin seeds, fennel seeds, in a pan until crackles for 1 minute. Add to soup and stir. This is to add flavour to soup.  Garnish with chopped fresh Coriander leaves.