Hot Vegetable Recipes Posts
How To: Make bhindi bhujia (fried okra)
For a quick and easy side dish with an Indian twist, try Bhindi Bhujia. Coarsely chop some ladyfingers (okra), add some coriander seeds, and chopped green chilies and you have a spicy vegetable dish loaded with flavor.
How To: Make bhindi ki subzi (okra curry)
Bhindi ki subzi is a traditional vegetable dish from India. Made with okra, curry and a wide array of traditional Indian spices this dish is healthy and a great addition to any meal.
How To: Make rawalpindi chole [chick peas curry]
Chole(chick peas)cooked with tomato puree, cumin seed, ajwain seed, chat masala,chilli powder and coriander powder. Very tasty and popular Indian food made for special occasions and also regaular meals, we're sure you'll enjoy rawalpindi chole or chick pea curry.
How To: Cut a carrot
Learn the proper technique for peeling and cutting a carrot without getting frustrated or shaving off too much of the carrot. This may seem like a mundane task, but you'd be surprised how helpful these tips are.
How To: Make Aloo Shimla Mircha (potatoes & bell peppers fry)
This tantalizing Indian dish is made with potatoes, capsicum (bell peppers), red chilies, coriander, turmeric, and curry leaves. A hearty dish to add to your families international exploration, you're bound to love Aloo Shimla Mirch.
How To: Make Aloo Muli (potato radish fry)
This potato and radish dish does not disappoint. Aloo Muli, an Indian favorite, is made with potatoes and radish (muli variety), and seasoned with coriander, tumeric, green chilis, and salt.
How To: Make aloo palak sabji (spinach and potatoes)
Aloo palak sabji is a healthy and flavorful dish from India that will satisfy your taste for the exotic. Made with potatoes and spinach and seasoned with coriander, tumeric, and green chilis, this dish is sure to get your taste buds going.
How To: Make aloo patta gobhi sabji (potatoes and cabbage)
For an Indian family favorite, try this vegetable dish called aloo patta gobhi sabji. Made from potatoes, cabbage, green chili, tomato, garlic, and a variety of earthy spices such as coriander and tumeric.
How To: Make aloo pyaj sabji (potatoes and onions)
Aloo pyaj sabji is a flavorful Indian family recipe. This potato and onion dish is seasoned with green chilis, curry leaves, coriander, and tumeric. An exciting addition to your dinner table.
How To: Make aloo matar sabji (peas and potatoes)
Aloo Matar Sabji is a traditional Indian dish made with potatoes, peas, coriander, and tumeric. Let the flavors of India explore your palate and try making this dish tonight.
How To: Make and cook baked potato pancakes
Baking potato pancakes instead of frying them creates a healthy (but still tasty) version of this delicious dish. Ingredients needed are yellow or gold potatoes, parsnip, yellow or white onions, salt, pepper and parsley. These pancakes can be served with applesauce.
How To: Steam vegetables, chicken and fish
Almost any food is able to be prepared by steaming. In this video clip series our expert will show you many dishes you can prepare through steam cooking from vegetables to chicken.
How To: Properly skewer vegetables for grilling
Vegetable kebabs are an easy and delicious way to grill your veggies. These tips will help you prepare and skewer the vegetables perfectly. Soak the bamboo skewers in water so they won't burn on the grill. It is best to put like vegetables on the same skewers and even better to double skewer them.
How To: Prepare Middle Eastern dishes
In this series of cooking videos you'll learn how to make Middle Eastern dishes that include falafel, fried eggplant, Chumous salad, Israeli salad, Techina salad, and pita bread from scratch. Expert Rachel Dayan shares these recipes and demonstrates how to make them in easy to follow step-by-step instructions.
How To: Prepare scalloped potatoes
In this cooking video series, our expert Rich Buccola shows you how to make one of the recipes devised for the amazing spud: scalloped potatoes.
How To: Prepare Indian recipes with vegetables
In this video series, watch as Indian food Chef Neha Ghera teaches some quick and easy Indian food recipes.
How To: Prepare ratatouille
In this video recipe series, our expert French chef will demonstrate how to make homemade ratatouille. You will learn how to prepare all the vegetables, including eggplant, zucchini, bell peppers and tomatoes.
How To: Fix vegetable spring rolls and Thai peanut sauce
In this video recipe, our expert chef will demonstrate how to make vegetable spring rolls with Thai peanut sauce. If you are looking to spice up your next meal, or need finger food for your next party, let our chef show you how to create this homemade spring roll and sauce.
How To: Make baked spaghetti squash casserole
In this video series, our expert chef will demonstrate how to make a baked spaghetti squash casserole with sun dried tomatoes.
How To: Make sweet potato pone
In these video cooking classes, our resident Nawlins chef, Karl James, will show you how to make sweet potato pone.
How To: Make shiitake "bacon" for vegetarians
A lot of vegetarians say that the only thing they miss about meat is bacon. There is a great solution by making shiitake mushroom "bacon".
How To: Make roasted asparagus in the oven
Slim stalks of asparagus just scream of spring. Blanching or steaming has long been the cooking method of choice for these tender spears, though all that moisture can leach out the bright green color and make asparagus stringy, even mushy. Roasting or grilling asparagus concentrates the sweet, green-ness of the vegetable and adds a crispy, caramelized crunch that makes it irresistible.
How To: Freeze beans
Love to cook beans from scratch but hate to wait for them to soak? Well, sorry to say, you still have to soak them. But by soaking an extra-large batch in advance, then storing the pre-soaked beans in zip-top bags in the freezer, they'll be ready to cook at a moment's notice.
How To: Roast vegetables
One of the best ways to warm up a winter meal is to serve a big platter of richly caramelized roasted vegetables. Our favorite combination is a jumble of parsnips, fennel, carrots, red or Yukon gold potatoes, whole garlic cloves and the secret ingredient -- lemon slices. The lemons caramelize and lend a brightness to the other veggies, but should be removed before serving. Cut the veggies into (mostly) uniform pieces and toss with olive oil, coarse salt, pepper and maybe a few herbs (fresh ro...
How To: Roast chiles on the grill
Roasted chiles make a deliciously zippy addition to soups, stews, eggs, enchiladas -- just about anything. They can be roasted outdoors on a grill, over a gas flame or under the broiler. Turn them until the skin is charred and blistered on all sides, making sure not to char the flesh. Drop the still-hot chiles into a brown paper or plastic bag to allow the collected steam to loosen the skins, about 15 minutes. Once cool enough to touch, peel off the skins and remove the stems and seeds.
How To: Make Vada Pav
A unique breakfast food from India, Vada Pav is a quick and easy meal. Made with fresh chanti and then seasoned with fresh chili, curry leaves, mustard oil and gram flour this is served on a fresh bun. Vada Pav is also a kid friendly meal and vegetarian delight.
How To: Make confit of heirloom tomatoes
A rich and filling tomato salad. Great as an accompaniment for a variety of meat dishes. Taste our confit of heirloom tomatoes recipe. Make confit of heirloom tomatoes.
How To: Make glazed carrots
An ideal accompaniment for a wide selection of main courses. Preparation time is 10 minutes and cooking time is 10 minutes. Make glazed carrots.
How To: Make stuffed tomato canapes
A delicious, summery canapé made with three distinct fillings. Whether it's shrimp, goat's cheese or olives this recipe is a must! Make stuffed tomato canapes.
How To: Make 3 types of stuffed mushrooms
A recipe which gives you three, delicious versions of stuffed mushrooms -these canapés are original and full of flavor. Make 3 types of stuffed mushrooms.
How To: Make summer vegetable crumble
A colorful, summery and extremely tasty vegetarian dish. Serve as a vegetarian lunch or supper dish or as an accompaniment to barbecued meat. Make summer vegetable crumble.
How To: Make spiced carrots with creme fraiche
A delicious, spicy accompaniment to a meat or fish dishes. Relish our spiced carrots with crème fraiche recipe. Make spiced carrots with creme fraiche.
How To: Make chunky chips
The best recipe you will find for making the most chunky and crispy chips in the world! Good with all sandwiches and of course fish. Make chunky chips.
How To: Make easy cheesy potatoes
You can use any cheese in this dish, of course, but a nice sharp cheddar is the way to go. Chef John used a beautiful hunk of English Farmhouse Cheddar and it was great. Especially with the apple and shallot reduction that went over the pork loin he served with these potatoes and used low fat 1% milk for this dish.
How To: Blanch or parboil
How do you bring the maximum color to your veggies in the minimum amount of time? Blanching food, or parboiling, yields crisp, colorful vegetables that Oodleboxtv culinary cutie Dani Luzzatti prefers to call crudités.
How To: Make extra crispy roast potatoes
This easy recipe promises perfectly crispy and flavorful roast potatoes. Don't just have them on special occasions, make this extra crispy roast potatoes recipe today! Make extra crispy roast potatoes.
How To: Make classic southern French vegetable ratatouille
A typical, tasty vegetable dish from the south of France. Served either hot or cold, as a main course, or to garnish grilled meat or fish dishes. It's equally delicious with some fresh basil. Make classic southern French vegetable ratatouille.
How To: Make vegetable dumplings
Chef Michael Schulson shares his favorite recipe for vegetable dumplings.Fill a medium pot with water and bring to a boil over high heat. Add salt and return to a boil. Add edamame and cook until tender, about 10 minutes.Drain edamame and transfer to the bowl of a food processor along with heavy cream, butter, remaining 1 teaspoon salt, and truffle oil, if using. Process until smooth. Make vegetable dumplings.
How To: Stir fry vegetables
The key to stir-fry is having a very hot pan and very thinly sliced vegetables that will cook on contact. I like to cook my stir-fry in a wok, an Asian frying pan. Woks are great because they give you a large surface area. You can make a stir-fry in a typical skillet, but the problem is that if you pile the vegetables on top of each other they will steam instead of fry.
How To: Make a rose from a tomato
Want to decorate you next salad or meal? This tutorial will teach some culinary art by showing you how to slice a tomato to make it look like a rose.