Veggie Pulao

A non-spicy, healthy, full of refreshing veggies rice dish made from the long-grained Basmati rice, potatoes, carrots, chick peas. Microwave compatible

Veggie Pulao
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
A non-spicy, healthy, full of refreshing veggies rice dish made from the long-grained Basmati rice, potatoes, carrots, chick peas. Microwave compatible
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 6 Servings
Ingredients
Ingredients - for the Microwave
  • A Microwave safe bowl
  • 3.5 -4 Cups water
  • salt to taste
  • 1-2 Cups Chick Peas pre-boiled or canned, also known as Kabuli chana
  • Handful Green Beans washed and cut to small pieces
  • 2 Medium sized Carrots cleaned washed and cut to small pieces
  • 1 Medium Potatoes washed peeled and cut to small pieces
  • 1.5 cups Basmati Rice washed well & soaked- keep aside
Ingredients for the Wok
  • A non-stick "chinese style" Wok
  • 2 Tbsps. Cow's Ghee/ Clarified butter Cow's Ghee/ or quantity to liking
  • 1 tsp. Sesame oil adding a little oil to ghee stops the ghee from burning
  • 1 tsp. Cumin seeds / Jeera
  • 1 tsp. Mustard seeds / Rai
  • 3 Green Chillies slit vertically, non-spicy, we don't want chilli rice!
  • 1 Cup Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped also known as Kothmir/Hara Dhania - washed and finely chopped
  • 7-8 Shallots peeled, washed & cut
  • 2 BellPeppers/ Capsicum- washed washed, very large, deseeded & cut to small pieces
  • 2 Garlic buds crushed and chopped
  • 1 Onions medium size, peeled, washed & cut
  • 1 Onions medium size, peeled, washed & cut
  • 2 BellPeppers/ Capsicum- washed very large, deseeded & cut to small pieces
Instructions
  1. Method (For the Microwave) In the microwave safe bowl, drain water & throw in the rice Add rest of the ingredients. Add salt to taste.
  2. Add 3.5 -4 Cups Water. Microwave till done.
  3. My microwave on a high power took 22 minutes.
  4. Once done remove from microwave & let cool.
  5. FOR THE WOK:- While the rice was in the Microwave I finished rest of the cutting/chopping
  6. Place the wok on a low flame Let it heat well Add 1tsp. Cumin/ Jeera ,1 tsp. Mustard seeds/ Raai NOW add Cow's Ghee/ Clarified butter or quantity to liking & sesame oil let crackle
  7. add onions saute till transluscent
  8. Add Cilantro/Coriander/Kothmir/Hara Dhania, BellPeppers/ Capsicum & green Chillies Saute till the onions turn a fine pink- not brown
  9. Add the microwaved rice,
  10. taste salt, adjust
  11. Mix well & plate well Feel the veggies taste individually although its a medley

Curried Mung beans

Curried Mung beans
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
A classic gujarati dal curry prepared with mung beans, chickpea flour and yogurt. An excellent accompaniment with plain rice. Pressure cooker compatible
Cuisine: Indian-Vegetarian
Servings: 6
Ingredients
Main ingredients
  • 1/2 Cup Green Mung beans washed well, overnight soaking works best
  • 3 cups water
  • 1 cup Curds/ yogurt- Plain and unflavored OR 1.5 cups Buttermilk
  • 3 Tbsp. Besan /chana atta/ Chikpea flour besan
  • salt to taste
  • Jaggery- OR Sugar to taste
For the tempering
  • 3 Tsp. Oil of choice
  • 2 stick Cinnamon/ taj/ dalchini
  • 3-4 Peppercorns
  • 1 piece Fresh Ginger/ Adrak / aadu crushed
  • 2 tsp. Cumin seeds / Jeera
  • 3 Pinches Asafoetida
  • 3-4 Cloves/laung/laving
  • Green Chillies to liking
  • 1/2 tsp. Turmeric powder
  • 1 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 8-10 curry leaves
Vessels
  • A Whisk
  • A PRESSURE COOKER
Instructions
  1. On MEDIUM flame put the pressure cooker Pour OIL
  2. Put cloves, pepper corns, cinnamon and Allow to crackle
  3. lower Gas flame, Add Methi, Mustard & Jeera Allow to crackle
  4. Add Asafoetida, Curry Leaves, Green Chilli & crushed piece of Ginger
  5. Add Turmeric and immediately add green Mung, Curd, Chikpea flour & Water Whisk vigorously to dissolve Chikpea flour lumps Add Salt & Jaggery Whisk again
  6. Pressure cook with pressure up to 3-4 whistles if Mung soaked overnight Taste & adjust taste by adding jaggery and / or salt
  7. Serve.
Recipe Notes

Curried Mung beans and Steaming hot Plain rice are a great meal combo on a winter evening or after a long day in the office

Tomato Rice


Tomato Rice
This simple one-dish meal of Tomato rice that goes well with yummy home-set cooling curds. Here's the recipe for 2 People
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 4 Servings
Ingredients
  • 2-3 cups Rice pre cooked fresh or leftover- ( decide by individual appetite)
  • 2 tbsp. Sesame oil any non-pungent oil
  • 8-10 curry leaves
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp Cumin seeds / Jeera
  • 3-4 pinches Asafoetida
  • 1 tsp. Turmeric powder
  • Cumin-coriander powder / Dhania Jeera powder Dhania Jeera powder
  • 1 tsp. Red Chilli Powder optional
  • 6-8 Tomatoes medium size
  • 3 Onions roughly or finely chopped,as per liking
  • 2 Garlic bulbs peeled & grated
  • 3 Green Chillies vertically slit
  • 2 Fresh Ginger/ Adrak / aadu peeled & grated
  • 1 small bunch Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped washed & finely chopped ( i didnt have that 🙂 )
  • salt to taste
  • Sugar to taste - optional
  • Wok large, broad, non-stick
  • Pav Bhaji Masala as per liking
Instructions
  1. Place the wok on medium heat. Pour Sesame, oil, do not let it smoke Add mustard seeds, let it crackle. Add cumin, let it brown
  2. Add Asafoetida Add Green chilli & Curry leaves
  3. Add onion, stir & saute till pink
  4. Add the grated ginger garlic let cook till 3-4 minutes,
  5. Add Chopped tomatoes,turmeric powder & Cumin-coriander powder/ Dhania Jeera powder
  6. Stir, cover and cook
  7. Allow tomatoes to go soft add Salt & Sugar
  8. Mix well & do not cover, let sugar & salt taste to set in Mix well
  9. Add RICE
  10. Mix well without breaking Rice grain, Leave for another 5 minutes
  11. Transfer to a serving bowl Serve with sweet cardamom lassi or plain cool yogurt

Carrot Capsicum Potato Curry

Carrot Capsicum Potato Curry
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 6 Servings
Ingredients
Main ingredients
  • 3 Potatoes large, peeled and cubed
  • 3 Carrots cubed
  • 5 BellPeppers/ Capsicum- washed
  • salt to taste
  • Sugar sweetness to taste
For the tempering
  • 2.5 Tbsp. Sesame oil or Oil of choice
  • 3 Garlic cloves - crushed
  • 2 Green Chillies
  • 1/2 tsp. Red Chilli Powder
  • 2 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 3 Pinches Asafoetida
  • 1 tsp. Turmeric powder
  • 2 tsp. Cumin-coriander powder / Dhania Jeera powder
Vessel
  • A Large Non-stick WOK
Garnishing
  • handful Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped cilantro
Instructions
  1. Place Wok on medium flame
  2. Add Oil, Add Methi and let it crackle
  3. Add Mustard & Cumin and let it crackle
  4. Add green Chilli, Asafoetida, Turmeric Powder, Dhania-Jeera powder
  5. Add chopped coriander/ cilantro
  6. Add Capsicum
  7. Sauté for 2 -3 minutes
  8. Add Carrots
  9. Sauté the mix for 2-3 minutes
  10. Add Potatoes and salt, Mix well
  11. Cover & let it cook
  12. Keep mixing well occasionally
  13. When half done add Red chilli powder & sugar for sweetness
  14. Cover and allow the veggie to get done.
  15. Taste adjust taste with salt and sugar
  16. Serve.

Calabash / Lauki / Dudhi Curry

See the video of this Curry on our youtube channel

Calabash / Lauki / Dudhi Curry
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
 
A simple curry from a simple vegetable - Dudhi /Lauki / Ghiya / Sorakaya / Bottlegourd / Calabash. A Gujarati Home favourite enjoyed with Plain rice or chapatis. This recipe has been a great hit on my blog and is the highest viewed video on our youtube channel
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
Servings: 6 Servings
Ingredients
For the Curry
  • 1 large sweet Bottle gourd - Dudhi-Lauki peeled, washed & nicely cubed (approx. 1.5 kg. when whole)
  • 2 Potatoes washed, peeled, washed & nicely cubed & immersedwater
  • 3 medium size tomatoes washed & cubed
For the tempering
  • 3 tsp. Oil of choice I use sesame oil
  • 4 pinches Asafoetida
  • 1/2 tsp. Turmeric powder
  • Green Chillies chopped Coriander
  • 1 tsp. Cumin-coriander powder / Dhania Jeera powder
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1 tsp Red Chilli Powder or to taste
  • salt - to taste
  • Jaggery- - to taste
Cooking vessel
  • 1 Pressure Cooker
Instructions
  1. On a high flame, put the pressure cooker, pour oil
  2. Add fenugreek/ Methi seeds Allow to crackle
  3. Lower flame to the lowest 🙂 Add Mustard & cumin Allow to crackle
  4. Add Asafoetida , Green Chillies & Coriander/Cilantro
  5. Add Turmeric powder , Dhana Jeera powder & tomatoes Add Red Chilli powder
  6. Saute for just 1 minute Add the cubed gourd, potatoes
  7. Add salt jaggery
  8. Stir & mix well Put pressure to give 3 whistles Allow patiently for the Cooker to cool
  9. Once the pressure cooker cools, open lid transfer contents to a serving bowl Taste with a spoon and adjust taste by adding salt or jaggery
Recipe Notes

Goes well with Plain rice

Kadhi

See the Video of this recipe on our YouTube Channel

Kadhi
Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
 
Gujarati Kadhi: A no-nonsense instant solace incarnate! Made from Chickpea flour, yogurt and a few spices.
Course: Accompaniment
Cuisine: Gujarati, Indian-Vegetarian
Servings: 3 People
Ingredients
  • 2 cups Buttermilk/Laban Use thick buttermilk - sourness by choice or 1.5 cups curd/yogurt/dahi
  • 1 cup water for curd/yogurt/dahi - use 2.5 cups
  • 2 Tbsps. Besan /chana atta/ Chikpea flour
  • salt
  • 1 tbsp Jaggery- monitor as per liking of sourness in the Kadhi
  • 1 piece Fresh Ginger/ Adrak / aadu peeled, washed and grated
  • 15-20 leaves curry leaves
  • 2-3 Tbsp. Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped
  • 2 Green Chillies washed and slit vertically
  • 1 Big dry Red chilli
  • 12-15 whole Pepper Corns
  • 1 Cinnamon/ taj/ dalchini about 2 inches long
  • 2 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1/2 tsp Asafoetida
  • 1 Tbsp. Cow's Ghee/ Clarified butter
Instructions
  1. In the bowl mix ingredients number 3,4,5,6
  2. Whisk well, Transfer to a wok On a low flame stirring frequently put the wok
  3. Add a some 7-8 curry leaves, a little grated ginger, 1 green chilli & 3-4 pinches of Coriander
  4. Add jaggery
  5. Let the Kadhi come to a good happy boil Kadhi boils over like milk
  6. Keep stirring frequently or the kadhi will boil over and jagger shall stick to bottom & burn. Put the wok by the side once the kadhi come to a boil
  7. In a small pan or a convenient vessel over a low flame, put 1Tbsp. Cow's Ghee/ Clarified butter
  8. immediately add the cinnamon stick, pepper corns allow the ghee to melt
  9. add fenugreek/ methi seeds
  10. add 2 tsp. Raai/mustard seeds,2 tsp. Cumin/Jeera let all crackle add the asafoetida
  11. Add rest of the ginger, chillies, cilantro & curry leaves saute well, stirring till a beautiful aroma wafts in kitchen
  12. Add the previously put aside mixture to the tempering and allow to boil for a few minutes
Recipe Notes

Care should be taken to avoid all the spices going"black". If the heat is too intense, remove from flame and let the spices release their flavors. Transfer "all" of it to the kadhi in the wok Put kadhi again on a slow flame to give one more boil over and cover

Plain rice goes well with Kadhi. Kadhi is also an excellent accompaniment with Veggie Pulao