Please tell me the recipe?

Question

of mixed vegitable.If possible both spicy n normal ones, may be with cheese or something.

Answer 1

The mixed vegetables we eat are just the canned ones. I get the Garden Medley because it just has corn and green beans and carrots in it. I have never made my own mixed vegetables, sorry. But I guess you could just use whichever veggies you like and whatever seasonings you like as well. You could steam or stir-fry them or even boil them. If you want cheese on them, just melt your favorite cheese over them when they finish cooking. Sorry I wasn't more help, but I think this dish would be a matter of personal taste.

Answer 2

this is yumm

20 oz. bag frozen mixed vegetables
1 c. chopped celery
1 c. chopped onion
1 c. Velveeta cheese, cubed
1 c. mayonnaise
Dash of red pepper
Salt to taste
1 stick butter
1 roll Ritz crackers, crushed

Cook vegetables including celery and onions according to directions on vegetable package. Drain and place in casserole dish. Add cheese, mayonnaise, salt, and red pepper to the vegetables. Melt butter and mix with the crushed crackers. Then put this on top. Bake covered at 350 degrees for 30-35 minutes.

Answer 3

Mixed Spring Vegetables
3/4 lb. (about 30) baby carrots, trimmed and peeled

3/4 lb. (about 24) baby turnips, trimmed, or 1 pound turnips, peeled and cut into 1-inch pieces

3/4 lbs. haricots verts (thin green beans), trimmed

3/4 lb. (about 30) baby pattypan squash, trimmed

1/2 stick (1/4 cup) unsalted butter

2 T. minced fresh chives, or to taste

In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender, and transfer them to a large bowl.

In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl.

In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl.

In a large skillet melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the vegetables, stirring, until they are combined well and heated through.

Serves 8.




Mixed Vegetable

Ingredients

Cauliflower (small) 1
Potato 1
Tomato 1
Brinjal 2
Carrot 1
Onion 1
Ginger-garlic paste 1 tbs
Green chillis 3
Turmeric powder
Salt
Garam masala
Cashew 6-8

Method


Cut all vegetables.
Take a wok and pour oil.
Let the oil heat for sometime and then add Jeera, ginger-garlic paste.
After that add onions.
When onions are brown add Garam masala.
Add all vegetables, turmeric, salt and let it cook for sometime.
Add little water.
Grind cashew and add it to the vegetables.
Let it cook till all the vegetables are tender.
Add chopped coriander.
Serve it hot with chapattis and puris.


Mixed Vegetable


Ingredients

Mixed Vegetable - 2 cups (Beans, carrots, potatoes, baby corn and any veg. of your choice)
Onion (Big) - 1 sliced lengthwise
Tomato puree - 6 tbsps
Cumin seeds - 1 tsp
Salt - to taste
Oil - 3 tbsps

For Grinding

Mint leaves - 1/4 cup
Coriander - 2 tbsps
Small onions - 4
Ginger - a very tiny bit
Garlic - 2 flakes
Garam masala powder- 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cashew nuts - 1 tbsp

Method:


Heat oil in a kadai and season with cumin seeds.
When it begins to splutter add salt and the sliced onions.
As soon as the onions turn golden brown, add the ground masala and simmer it till oil separates.
Add tomato puree and stir for a few seconds.
Add the boiled vegetables along with water used for cooking them.
Bring to a boil.
Garnish with corainder leaves and serve hot with rotis, parathas, fried rice, veg. pulav.

Answer 4

Baby Garden Vegetables

Vibrant tiny green beans, yellow and pale green patty pan squash, and bright orange baby carrots create a rainbow of color and spirited flavor to the menu.

One small handful of tiny baby green beans, stem ends removed
14 baby patty pan squash
10 baby carrots
1/4 cup chopped fresh flat leaf parsley

To prepare: Can be done early in the day

Bring a large pot of salted water to a boil over high heat. Drop one variety of vegetable at a time into the boiling water. Be careful not to over cook them. Using a metal strainer, scoop the barely cooked vegetables out of the boiling water and plunge them directly into a large bowl of cold water to stop the cooking process. Drain well in a colander and repeat this process for each vegetable.

Place the drained vegetables in a glass bowl, cover with plastic wrap and set-aside until serving time for up to 2 hours. Refrigerate if preparing early in the day.

To serve:

Reheat the vegetables in the covered dish in the microwave until they are
steaming, about 2 to 3 minutes.



Mexican Steamed Vegetables.

Fresh vegetables (cauliflower, broccoli, carrots, turnips, etc.), cut in equal-size pieces
Grapeseed oil
*Dry-roasted cumin seeds
Sea salt and freshly ground black pepper, to taste

Place vegetables in a bowl. Drizzle lightly with grapeseed oil.

Add a sprinkle of cumin seeds. Toss to incorporate. Season with sea salt and freshly ground pepper.

Place vegetables in a steamer and steam until tender.

Nutrition Per Serving: The nutritional content for this dish depends on the vegetables you choose as well as the amount of oil. Portion size is also a consideration. Sources with nutritional values for given foods are available in bookstores, the library or on-line. One tablespoon of grapeseed oil contains approximately 120 calories, 14g of total fat, 1.3g of saturated fat and no cholesterol.

*Note: To roast cumin seeds, heat a small skillet over medium heat. Add enough seeds to cover the bottom of the pan. Roast seeds 1-2 minutes until an aroma is released. Stir the seeds continuously with a wooden spoon to prevent them from burning. Allow seeds to cool before using them.

Answer 5

there are many ways to prepare this recipe. but this is my favorite. as i have created it according my taste.
take 50g each of beans, carrots, peas, cauliflower and veggies of ur choice. dice them and boil them. heat 1tbsp of ghee and add 1tsp of zeera sabut. add 1tsp each of ginger and garlic paste. 2tsp coriander pwd,stir add1tsp of brown onion paste, 1tsp of charmagaz paste, stir add 1tsp deghimirch, 1tbsp of amchur pwd salt acc to taste.add the boiled veggies and lil water. stir till dry. add 1 heaped tbsp of chana masala.add 1 cup of water cover and simmer for 10 mts. and its redy

Answer 6

ummm i think you put carrots and broccoli and coliflower.

Answer 7

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