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 long grain basmati rice washed well & soaked- keep aside
Ingredients for the Wok
  • A Large Non-stick 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 cloves 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 Black Peppercorns/ mari
  • 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
  • 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

Confused Curry

Confused Curry

A mixed vegetable curry combining more than five vegetables including potatoes, eggplants, cauliflower, carrots, tomatoes and bell peppers

  • 1 Cauliflower (cut into florets)
  • 1 cm Tomato (cut into 1cm by 1cm pieces)
  • 1 cm Bell pepper (cut into 1cm by 1cm pieces)
  • 1 cm Carrot (cut into 1cm by 1cm pieces)
  • 1 cm Onion (cut into 1by 1cm pieces)
  • 1 Potatoes (cut into cubes)
  • 1 Egg plant (cut into cubes)
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 2 pinches Asafoetida
  • 2 tsp Turmeric
  • 1 Pc Ginger (finely chopped)
  • 1 garlic (finely chopped)
  • 1 Green Chillies (finely chopped)
  1. Boil the cauliflower florets in salt water till the water starts boiling and keep aside
  2. Prepare a tomato, bell pepper (capsicum), carrot and onion
  3. Once the oil heats up, add 1 tsp fenugreek, 1tsp mustard, 2 pinches asafoetida, 2 tsp turmeric.
  4. Add finely chopped ginger, garlic and green chillies and saute for a minute
  5. Add roughly cut onions and saute till soft
  6. Add the rest of the veggies and salt to taste
  7. Add one red and green tomato – chunked
  8. Add roughly chopped potato chunks and aubergines (egg plant)
  9. Add cauliflower florets kept aside earlier
  10. Add enough water till it rises slightly from the base of the wok
  11. Cover and cook on a low flame till semi done and add jaggery to taste
  12. Taste, adjust salt and sweetening. Add a heaped tbsp of chickpea flour and toss well to avoid lumps

Quick Onion Tomato Sambar


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Quick Onion Tomato Sambar
A simple, quick onion tomato sambar recipe for a South Indian lentil preparation - Sambar. Can be had with plain rice. Pressure cooker compatible. Can be had with plain rice. Veggies like Okra, carrots, radish, eggplants, potatoes or pumpkin can also be used to make a veggie sambar.
Course: Main Dish
Cuisine: Indian-Vegetarian, South Indian
Servings: 6 Servings
Ingredients
  • 1 tsp. Cow's Ghee/ Clarified butter
  • 1 tsp. Sesame oil
  • 1 tsp Fenugreek / Methi Seeds
  • 1 tsp. Mustard seeds / Rai
  • 1 tsp. Asafoetida
  • 1 tsp. Turmeric powder
  • 1 Green Chillies
  • 20 curry leaves
  • 1 Onions Medium sized, roughly chopped
  • 2 Tomatoes Medium sized, finely chopped
  • Β½ cup Tuver Dal / Pigeon Peas lentils-washed thrice
  • 3 Cups water
  • 1 Tsp. Tamarind Paste
  • 2 Tsp. Jaggery- optional or to taste
  • 1 Tbsp. Sambar Masala
  • salt
  • 1 Tsp. Tamarind Paste
  • 2 Tsp. Jaggery-
  • 1 Tbsp. Sambar Masala
  • Β½ Tsp. Rasam Powder.
Instructions
  1. Put the pressure cooker on a medium flame Pour the oil and allow to heat-not smoke. Add Methi/fenugreek seeds & Mustard seeds. Allow to crackle.
  2. Add Asafoetida, Turmeric, chilly and curry leaves - let crackle on low heat. Avoid charring/burning
  3. Add roughly chopped onion. Saute till translucent Add tomatoes.
  4. You Can Add diced veggies of choice - pumpkin, Okra, carrot, Aubergine, radish
  5. Add 1 Tbsp. Sambar Masala Add. Half Tsp. Rasam Powder
  6. Add 3 Cups water. Add Salt- to taste Add 1 Tsp. Tamarind Paste. Add 2 Tsp. Jaggery(optional or to taste)
  7. Mix well.
  8. Add Tuver Dal/Pigeon Peas(lentils)
  9. Put the Cooker to pressure till minimum 3 whistles
  10. Taste. Adjust Taste. Serve with plain rice

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 πŸ™‚ )
  • salt to taste
  • Sugar to taste - optional
  • A Large Non-stick 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

Veg Manchurian


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Veg Manchurian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
This recipe can be made from the readily available frozen veggies and the shredded veggie mixes available in supermarkets.
Cuisine: Indo-Chinese
Ingredients
For the Dumplings
  • 2 cups shredded veggies beetroot, cabbage, green beans, carrot, capsicum, onion and spring onions. Before using the shredded veggies for dumplings set aside about half a cup to add to the Manchurian sauce later
  • 1 cup Corn flour
  • 1 cup white flour
  • 2 tbsp Dark Soya Sauce
  • 2 tbsp Hot sauce
  • 2 tbsp Ginger Garlic paste or quantity to taste
  • 2 tbsp Red and green chilli paste - to taste
  • 1 tbsp crushed black peppercorn powder
  • salt Soy sauce does have salt
  • 3 tbsp Corn flour
For the Sauce
  • 3-4 cups water room temperature
  • 3 tbsp Dark Soya Sauce
  • 3 tbsp Tomato ketchup
  • 2 tbsp Hot sauce
  • 3-4 Green Chillies – finely chopped
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 tsp crushed pepper powder
  • 1 Spring onion – finely chopped – set aside for seasoning
  • 2 tsp Oil of choice oil of choice – preferably Sesame oil or Peanut oil
  • 2 tsp crushed pepper powder
  • 1 Spring onion – finely chopped – set aside for seasoning
  • 2 tsp Oil of choice – preferably Sesame oil or Peanut oil
Instructions
  1. Method (For the dumplings) Mix all the ingredient to form a tight dough Bind well without adding any water Roll into balls
  2. Deep fry, shallow fry or air fry till crisp and set aside.
  3. Method (For the Sauce) In a bowl, mix ingredients 1 to 5 into a smooth fluid mix and set aside In a heated wok, pour the oil and add ginger and garlic paste till they turn pink. Add the chopped chillies and crushed pepper
  4. Add the half cup of shredded veggies which were set aside earlier
  5. Add the liquid mix and give it a boil Keep stirring to avoid starchy lumps. Once the mixture starts glazing, add the dumplings.
  6. Add water if required. Add Salt to taste if required Give it a roaring boil letting the dumplings absorb the flavours Taste. Adjust
  7. Transfer to serving bowl, garnish with finely chopped spring onions Enjoy with a bowl of rice or noodles!
Recipe Notes

Banana Raita

The mouth waters at the merest idea of Aloo parantha….. Cauliflower Parantha….. Mooli Parantha… Papad-onion Parantha… Peas Parantha….. Mix Veggie Parantha… Dal Parantha…… Mozarella-Aloo Parantha… The Three Cheese Parantha… Onion-Tomato-Capsicum-Aloo-Cheddar Cheese Parantha…. Spring Onion-Paneer Parantha………………………………………………..
We make varieties of Paranthas. But serve it with? Plain Curds and pickles? No..No…No…
I serve my Lovely Paranthas with a Sweet/pungent/spicy Raita. Banana Raita πŸ™‚
Before I begin how I made the Raita, I would like to remember my Grandmom, whom we used to call “Ben”. I know the non-Gujjus would smirk at the name. But the name to me is synonymous to loads of love, sensitive care- hey even for strangers :)… quick to break into a really loud laughter. As laughter came quickly to her, so did the tears :). She was a treasure house of love, stories and tales of “her times” ( which I miss even today & my eyes have still not forgotten to mist when I think of her even today). When I lost her I lost a dear friend, a pillow :)( when the household would be busy watching “Humlog” I would be blissfully asleep in her lap with her gentle fingers entwined in my hair gently massaging my scalp. :)… oh-O…… Sidetracked….
So, that BESTEST Daadi( miss you Ben !) used to say Raita means-anything blended into curd. Curd that has been made pungent- so pungent that the spoonful of curd is in the mouth but the pungency is felt in the …uh! NOSE…. πŸ™‚ and the throat would go “AHEM!” and eyes would pleasantly mist and acknowledge the pungency of the Rai. Rai….Mustard as we call it in the language of the Goras.
Mustard, is a household spice in any Indian household. Mustard seeds are not only used as a seasoning in every Indian food item but the coarse/fine powder is used in making pickles, πŸ™‚ raita or even as one of the items used for “oobtan” the traditional bath powder. Someday pen that “recipe” too- when in mood. :). Mustard is anti-inflammatory, speeds up metabolism, increases salivation, good for skin and hair, helps prevent respiratory chronic ailments, etc. etc. etc.
But the best thing is that it gives the food item simply a new dimension. πŸ™‚
A simple wholesome fruit like banana-well..which is affordable and found in any household :)+ curds+ mustard powder or paste+ a little of here and there and the raita is ready to relish :).

Banana Raita
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Course: Accompaniment
Cuisine: Gujarati, Indian-Vegetarian
Ingredients
  • 2 Bananas ripe and ready, peeled
  • Curds/ yogurt- Plain and unflavored OR Fresh "unsour" curds
  • Mustard paste a large dollop for pungency. Too large and it will ruin the taste.
  • salt to taste
  • Roasted Cumin / Jeera Powder = to taste
  • Green Chillies To endurance. Extra fine, chopped. There is very pungent mustard present too
  • Sugar To taste. Sugar helps MUSTARD paste to release its flavorsthe Raita
  • Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped Chopped finely, quantity as per liking.
Instructions
  1. Ready the required quantity of Curds/Yogurt Peel, dice or cube the Bananas
  2. Put All the cubed/dice bananas in the Curd/Yogurt
  3. If using Mustard Powder, in a small quantity of Curd/Yogurt, mix and keep aside. I used Mustard paste so added it to the mix of Curd/Yogurt and Bananas
  4. Add Sugar, Add Salt
  5. Add roasted Cumin/Jeera Powder Add chopped green Chilly
  6. Add chopped Cilantro/Kothmeer
  7. Mix well

Muthiya

Muthiya
Prep Time
15 mins
Cook Time
35 mins
Total Time
1 hr
 
I am a foodie & I love to cook too... I never feel lazy when I have to cook. Any time of the day/ night. Sometimes I even get scolded by my Hubby dear for not taking a break. It's tough to explain but cooking's my break πŸ™‚ But I am a staunch Gujarati too. I love my "thepla-shaak", Daaldhokli, Dhokla, Khaman-homemade, my Dal Rice Shaak Rotli meals...and MUTHIYA- the steamed dumplings. I can write a long article about these lovely MUTHIYAS πŸ™‚ WHAT IS MUTHIYA? Muthiyas are steamed flour and grated vegetable dumplings. They can be made by combining several flours of your choice but the base flour must be wheat. In combination with wheat flour, I combine Bajri / Pearl Millet flour, Maize, Wheat Bran, Burgul / Ghau Fada I GRATE sweet gourd, carrot, zucchini, cabbage or chop spinach, fresh fenugreek leaves - whatever is available in my veggie tray, I add to the Flour/s or a little of all of this. Even grated bitter gourd/karela & it's skin also tastes awesome When it comes to chopping greens, I prefer scissors There have been many tips for using left over rice or Khichdi in the muthiya. I hate doing that. It spoils the "MUTHIYA TASTE" I refrain from using leftovers in muthiya. AHH! YES! I PREFER TO ADD ENO INSTEAD OF SODA BICARB I steam some extra muthiyas, store in the fridge to put them in some curried veggies. OR even make a round 2 as an evening meal OR even pack and carry in the car to avoid an "outside" meal while shopping in the malls. this is a life saver dish πŸ™‚ trust me πŸ™‚ NOW THE recipe- finally πŸ™‚
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 35 Muthiyas
Ingredients
For the Muthiya Dough
  • 1.5 Cups Wheat Flour
  • 1.5 Cups Bajri / Pearl Millet Flour
  • 2 cups Fresh Fenugreek Leaves washed well, Chopped (here you can use any or little of all- GRATED sweet gourd, carrot, zucchini, cabbage, chop spinach, fresh fenugreek leaves)
  • 1.5 Cup Curds/ yogurt- Plain and unflavored
  • salt to taste
  • 2 Tbsp. Sugar believe me they don't taste "sweet"
  • 4 tsp. ENO /flavourless Fruit salt / soda bicarb
  • 1.5 tbsp. Sesame seeds
  • 1 Tsp. Turmeric powder
  • 1 Tsp. Asafoetida
  • 2 Tsp. Red Chilli Powder (don’t you worry, won't get spicy)
  • water - as require
  • A Microwave safe bowl to mix ALL
  • A large good quality STEAMER
For the tempering of Muthiyas
  • A Large Non-stick WOK
  • 3 Tbsp. Oil of choice
  • 2 Tbsp Sesame seeds yes again
  • 2 Tsp. Mustard seeds / Rai
  • 1 Garlic bulbs peeled & grated
  • 4-5 Green Chillies cut to Half Inch pieces- Or to taste
  • Muthiyas cut to Biteable size
Instructions
For the Muthiya Dough
  1. In a large bowl put all the ingredients except WATER, Mix & knead well
  2. Now add water to make a soft dough. Stiff dough= hard & dry muthiya
  3. Take a pinch of the ready dough & dare to taste & adjust taste at this stage. After this stage there wont be any scope to rectify
  4. Wash hands, Pour water in the steamer, ready the steamer for steaming Put the steamer on a medium flame.
  5. Grease the steaming dish with a unflavoured and non-smelly oil - well take a small dish or a bowl with some water in it Wet palms with water NOT OIL take a dollop of dough and roll well and put on the steamer dish. Repeat with the rest of the dough
  6. Cover the steamer with lid
  7. Steam without opening Lid for 20-25 minutes- patiently Insert a tooth pick or a knife to the steamed rolls. If the knife/toothpick comes clean, then they are done, If not then do wait till they come clean πŸ™‚
  8. Serve right away for an oil free YUM with Chutney or Ketchup
Saute Muthiyas
  1. On a Medium flame, place wok
  2. Pour Oil
  3. Allow Oil to get hot, NOT SMOKE πŸ™‚
  4. Add Mustard seeds
  5. Allow to crackle
  6. Add Sesame Seeds + Chillies+ Garlic
  7. Add the cut Muthiyas immediately ( WHY? because they are going to saute for quite some time so care should be taken that garlic & sesame & green chillies retain their favors)
  8. Carefull toss the muthiyas at intervals
  9. Allow the Muthiyas to get NICELY CRISP
  10. Transfer to serving Plate
  11. Serve with Green- Coriander Chutney & Ketchup
Recipe Notes

Don't forget your cup of TEA or a TALL glass of Chaash With your LOVED ones.. #TIP# if living in cold climatic conditions, prepare the steamed rolls & next day follow up with saute & crisping them up in the wok for your kiddo's or Hubby's tiffin box.

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. SautΓ© for 2 -3 minutes
  8. Add Carrots
  9. SautΓ© 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.

Green Chutney

Green Chutney
Course: Accompaniment
Cuisine: Indian-Vegetarian
Ingredients
  • 2 bundles Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped washed
  • 7 Green Chillies
  • 3 buds Garlic cloves peeled
  • 2 tbsps. Peanuts raw
  • salt - to taste
  • Sugar / splenda- to taste but optional
  • 2 tbsp lemon juice-
Instructions
  1. Blend to make a fine chutney in the blender!