Posts Tagged ‘vegetables’

Oven roasted winter vegetables

There comes one day in a week when i am almost dead, hate the kitchen and everything in it and on that very day, i am always short of ingredients except few vegetables lying around that were left out from the week’s cooking :))

Funnily, sometimes best flavored dishes are produced under pressure.

Here is one that turned out really good, colorful, healthy and clean, perfect for wintery days.


Oven Roasted Winter Vegetables:


2 carrots

1 Bell pepper

1/2 a Zucchini

1/2 a Green squash

1 Cup cauliflower florets

Few Asparagus, if you have any.

Or any add any vegetable of your choice like onions also taste very good.


1/4 cup Olive Oil

Salt and Pepper

A pinch of rosemary leaves (optional)

A pinch of curry powder (option)




Julienne  the vegetables into 1/2 inch thick long strips, all same size.

Toss them with olive oil, generously.

Sprinkle salt and pepper, toss again.

Add the herbs. ( a pinch is enough, rosemary is a very strong herb and over seasoning it will spoil the taste)


lay them randomly on the baking sheet and put them in the preheated oven at 425 degrees for about 20 minutes or until the vegetables are done. (not mushy)


Oven roasted vegetables are so aromatic, do not need any frying or excessive cooking and they taste so good!!!

Spread them on a bed of pasta, toss them in a salad or eat just like that with a bowl of soup!!!


By Aditi Sheth


Khow Suey (Traditional Burmese Coconut Curry Dish)

A fabulous asian dish with spicy coconut curry base,noodles and vegetables.

The original dish uses shrimp and chicken, this vegetarian version is equally delicious and wholesome.


2 cans of coconut milk ( Not cream of coconut, that is sweet, milk is plain so do read the label carefully)

1 cup each of boiled, diced fine, potato, green beans and carrots.

1/2 packet of regular spaghetti/noodles (not angel hair or thin pasta, just regular noodles, I use barilla plus spaghetti)

1 medium size onion, 4 cloves garlic, 2 table spoons of besan or 1 tsp of corn flour + 1/4 cup water.

A few green chillies diced very fine.

1 tsp of turmeric, red chili and coriander powder

Green chillies, lemon juice and coriander chopped, for garnishing.

Loaf of french or Italian bread to go with it, sliced.

Step 1 : Making the curry:

Saute the onions in oil until golden, then add minced garlic, 2 tbs besan.

Saute again for a few mins until the besan is lightly cooked.

If using corn flour mix, then add that to the coconut milk.

Add the coconut milk, salt, turmeric, chili powder, cumin powder. ( I usually add these generously so its tasty and spicy)

Add 1 -2 cups of water to the coconut milk to thin it down

Simmer the curry until it thickens (nice consistency and is not watery, just like you would make kadhi )

Step 2 : Noodles

Boil the noodles in ample water just as you were making pasta. (cook until its firm enough to bite but not undercooked, al-dante )

Drain them and immerse them in cold water. Keep it aside

Step 3 : Vegetables

Fine dice the veggies and boil them (don’t over cook them)


Make individual servings, this dish cannot be pre-assembled for a group.

In a bowl, put one or two slices of bread, ladle the veggies, noodles and pour the curry.

Garnish with diced green chilies and lemon juice and coriander leaves.