Over roasted carrots

Ingredient

1 pound fresh carrots
1/4 cup vegetable oil, salt (to taste)
pepper (to taste)

Method

Preheat over to 400° F.
Clean and peel carrots. Cut carrots in half lengthwise and
then cut into 1 1/2 to 2 inch long pieces. Place carrots on a
baking sheet and lightly cost with vegetable oil. Season the
carrots with salt and pepper to taste.
Bake in the oven for 20 to
30 minutes until carrots are
tender-crisp and lightly browned
serve while hot.

Spinach dip

Ingredient

1 (10 ounce) package frozen chopped spinach
thawed and drained, 1 (8 ounce) container sour
cream, 1 cup mayonnaise, 1 (4 ounce) packet dry
Vegetable soup mix

Method


In a medium mixing bowl combine spinach, sour
cream, mayonnaise an vegetable soup mix. Mix
well. Refrigerate it for 4 hours. Stir before servin
g.

Carrot potato fritters

Ingredient

2 cups cooked carrots, 12 ounces prepared instant mashed
potatoes (made without fat) or leftover mashed potatoes
without fat. 1 cup chopped onion, 3 tablespoon ketchup1
teaspoon dill weed, 2 teaspoon vegetable oil, 1 garlic clove,
chopped of crushed, salt to taste


Method


Mash together the carrots and potatoes in a bowl and set
aside. Heat oil in a small skillet 
and brown the onion and
garlic until tender, then add it
to the potato/carrot mixture.
Stir in the ketchup and dill
Weed.

Vegetable fry masala

Ingredient

2 cup of  cut up green vegetable,
2 cup of broccoli, 2 tsp of
garlic, vegetable oil 1 tsp of fish
sauce, 1 tsp chilli powder, 2 tsp soy
sauce, 2 tsp of mango pickle, 1/3
tsp sugar, 1/4 cup water

Method

Heat oil until hot, over medium high heat (not
smoking though). Add the garlic. Immediately,
add the cup up vegetable. Cook, stirring constantly
until cooked slightly, approximately 2
minutes, depending on the vegetable.
Add fish sauce, soy sauce and oyster sauce.
Add water and sugar. Continue to stir. Fry
until the vegetable is cooked. Cook for another
1 to 1 1/2 minutes, so the vegetable is still
somewhat firm. Remove from heat.

Potato chutney balls

Ingredient

Potato covering, 1/2 kilo potatoes, 2 teaspoon flour, 2
Tablespoon cheese (optional) 1 egg 1/2 teaspoon salt, 1/2
Teaspoon pepper chutney, 1 cup of grated coconut 1/2 cube
Of ginger, 1/2 teaspoon jeera 1 lump of tamarind (marble
size), 4 green chillies, 1-2 cover of garlic (optional), 1/2 teas-
poon salt


Method


Boil and mash the potatoes with any lumps. Add the egg
yolk, flour, cheese and seasonings and knead well. Grind the
chutney and keep it aside.
Roll the potatoes mixture into
Balls, The size of a large marble.
Hollow them and insert a
small lump of chutney and
close. Roll each ball in lightly
beaten egg white. Deep fry
In very hot oil until golden
brown. Drain off oil and
Serve hot.

Mrinated barbequed vegetables

Ingredients

1 smalls eggplant, cut into 3/3 inch thick
slices 2 small red bell peppers, seeded and
cut into wide strips 3 zucchinis, sliced
6 fresh mushrooms, stems remove
1/4 cup olive oil, 1/4 cup lemon juice
¼ cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

Method

Place eggplant, red bell peppers, zucchinis and fresh mush
rooms in a medium bowl.
In a medium bowl, whisk tether olive oil, lemon juice, basil
and garlic. Pure the mixture over the vegetables, cover and
marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat.
Place vegetables directly on the grill or on skewers. Cook on
the prepared grill 2 to 3 minute per side, brushing frequently
with the marinate, or to desired doneness.