Vegcurry with Protein

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Ingredients (use vegan versions):


  • 6 beets (medium size)
  • 5 carrots
  • 15 pole beans
  • 2 bunches of spinach
  • 2 bunches of broccoli
  • 1 small cabbage
  • 4 tomatoes
  • 2 cups of protein powder
  • 4 big onions
  • 2 spoons of turmeric powder
  • 12 cloves
  • 6 spoons of dried chilli powder
  • 2 medium sized pieces of ginger
  • 10 petals of garlic
  • 1 spoons fulls of curry spices like vegan mustard seeds etc
  • 3 cups of oil (roughly)
  • curry quantity: about 9 litres

Directions:

Suggestion: For the first time take a quarter size of all proportions
and adjust later as per your preferences Remember this recipe was made
to max all good vegetables with protein in one source which can be
stored and served daily. You can eat it every day and will never stop
it because it has all good things for great health.consult any body
who has curries making experience to guide you for the first time
because the concept is based on curries for great taste.


Cut small pieces of all vegetables. Take small portions of all the
vegetables and add to the boiling water container in the order boiling
time.for example add beets,crrots,beans together first and boil them
together for some time before adding spinach, cabbage, broccoli
(stems+flower peices). We are making sure no vegetable is over cooked
or under cooked by this. More over minimum water is maintained in the
container just enough for slow steam cooking. after all the pieces
mentioned are well cookeda(just soft enough),add some salt and a
little turmeric powder. Now slow down heat for a while.Mean while
prepare protein powder milk (by mixing protein powder in hot water)
and boil the thick milk for 4 minutes to remove the smell from the
milk.Now add the protein powder milk to the boiling vegetables and
stir thoroughly. After proper mixing keep it on low heat. In a
separate container heat corn oil to a high temperature(slight vapors
to be observed). Stop heating .add curry spices like mustard seeds
etc. (as per your own preference of curry spices). Before curry spices
are browned add green chilli pieces,finely cut ginger and garlic. Be
careful while adding this because the oil is hot and frothing can
occur. So oil pan should be out of the stove to avoid frothing oil
falling on to the heater. After this add onion pieces and start
heating oil again till the onion pieces are slightly browned. Now add
this oil (with onions,ginger,garlicand spices) to the slow boiling veg
mixture (having very little water content),and stir it
thoroughly. Increase the heat and mix it for 7 minutes. Now add tomato
pieces to this and stir it. Now dried chilli powder is added to this
and salt is also added to suit your taste. stir for 10 minutes
thoroughly and add increments of salt and chilli powder as per
taste. Now break cloves in to small pieces add to the curry stir it
and stop heating soon.close the lid for 30 minutes for flavor of
cloves to get in to curry. For best taste eat this curry with rice
mixed thoroughly. What you eat is a complete food in one form. The
taste is great and it is richer in protein(better than any meat). I
made this curry 5 times so far and taste was improved each time
varying proportions of components.


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