Vegetable Chutney

This is a very healthy chutney made of vegetables. Kids who doesn't like vegetables,would love this chutney. It goes well with any type of dosa. You can also mix it with rice and give us a lunch for kids to school.

Preparation Time : Under 15 minutes
Cooking Time : Under 15 minutes

INGREDIENTS:
Chayote - 1 cup chopped
Brinjal - 1 cup chopped.
Ridge Gourd - 1 cup chopped
Garlic - 1 table spoon chopped
Ginger - 1 inch size chopped
Tamarind - 1  goose berry sized
Small Onions - 10 no.s chopped
Salt- as required
Turmeric powder - 1/2 teaspoon
Asafoetida powder - as required
channa dal/Bengal gram - 1 teaspoon
Urad dal - 1 teaspoon
Green chilli - 2 no.s
Oil - 3 teaspoon

METHOD:

1. Cut all 3 vegetables(chayote,brinjal and ridge gourd) in small pieces.

2. In a pan, add some oil. Add channa dal,urad dal and fry for few seconds. Then add garlic,green chilli and ginger and fry for a minute.

3. Now add onions, and fry for few minutes.

4. Now add all the chopped vegetables, turmeric powder and salt and mix well.Saute for 5 to 7 minutes, till the veggies are soft and 3/4th cooked. No need to wait till the veggies turn mushy.Now add some tamarind and mix well.

5. Allow the contents to cool completely. Blend them in to a smooth paste. Sprinkle some asafoetida powder. Vegetable chutney is ready ! Serve with dosa or just mix with rice ! ..

Onion rava dosa with vegetable chutney

SEE ALSO: Dry fruit and nut rava dosa, capsicum chutney 

Rajasthan Style Simple Kadhi

This is a Rajasthan style simple kadhi recipe . It is made with plain yogurt,gram flour(besan) and some spices. Whenever I dont get much time to cook, I make this kadhi .It is suitable for rice or rotti ! ..

Preparation Time : Under 5 minutes
Cooking Time : Under 10 minutes

INGREDIENTS:
Plain yogurt - 1 cup
Water - 2 cups
Gram flour(besan) - 3 tablespoon
Salt - as required
Turmeric powder - 1/2 teaspoon

FOR SEASONING:
Ghee - 1 table spoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Bay leaf - 1 no.
Dry red chilli - 2 no.s
Red chilli powder - 1/2 teaspoon

METHOD:

1. In a bowl, add plain yogurt, 2 cups water,gram flour ,salt and turmeric powder. Mix well without any lumps.

2. Add the mixture in the pan, and keep stirring it continuously .You should not stop stirring, else the yogurt would break and may not taste good. Hence keep stirring continuously for 7 to 8 minutes until it gets thickens .

3. Switch off the stove . Now in another pan, add ghee . Once it is hot, add mustard ,cumin seeds ,fenugreek seeds, bay leaf,dry red chilli  and fry for few seconds. In the end,  add some red chilli powder and  switch off the stove and immediately pour it over the kadhi. Mix the seasoning well with kadhi .

4. Kadhi is ready !. Serve with Rotti or plain rice.

NOTES:

SEE ALSO : Channa masala, Methi matar malai 

Mango Pachadi

Mango pachadi is a "must" item in most of the tamil weddings and also cooked on some special occasions. This sweet and sour recipe can be mixed with white rice or can also be had as side dish for sambar or curd rice !.

Preparation Time: Under 10 minutes
Cooking Time: Under 15 minutes

INGREDIENTS:
Raw mango - 1 medium sized. When sliced thin, yields a cup.
Jaggery -1/2 cup
Water - 1/4 + 1/2 cup
Sambar Powder - 1.5 teaspoon
Salt - As required


SEASONING:
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Dry red chilli - 1 no.
Asafoetida powder - as required.

METHOD:

1. Cut mangoes in thin slices.Grate about 1/2 cup of jaggery.

2.  In a pressure cooker, add sliced mangoes,salt,sambar powder,1/2 cup of water .

3.  cover the lid and cook for 2 whistles and wait for the pressure to settle.

4. In a pan, add jaggery and 1/4 cup of water.Let the jaggery dissolve completely and boil. Switch off  the stove and filter the jaggery syrup.

5. Now in a pan, add the cooked mangoes and jaggery syrup and mix well and allow it to boil and  thicken . It may take couple of minutes. 

6. In tadka pan, add some oil, add mustard,urad dal and dry red chilli . Sprinkle asafoetida powder and pour it over the pachadi. 

7. Mango pachadi is ready ! Serve with white rice ! Mango pachadi can be prepared and refrigerated. It stays good for 4 to 5 days . 

NOTES:

SEE ALSO : Brinjal kootu, carrot broccoli stir fry 

Bhendi Besara

This is an easy oriya recipe. Ladies finger is cooked in a special mustard,tomato paste. Ideal for rice or rotti !.

Preparation Time : Under 10 minutes
Cooking Time : Under 15 minutes

INGREDIENTS:
Ladies Finger - 2 cups chopped big in size.
Tomato - 2 medium size chopped
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Garlic - 2 pods chopped fine
Dry red chilli - 3 no.s
Amchoor(Dry Mango) powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Salt - As required
Water - As required.

METHOD:

1. Add some oil in a pan, and add chopped ladies finger and fry till they get darker.

2. In a mixie jar, add mustard,jeera,garlic pods,dry red chilli,tomato . Grind them in to a smooth paste. In a pan, add some oil and add the paste and fry for few minutes till the raw smell is gone.

3. Now add the fried bhindis from step 1 and mix well. Add some water. Add required salt, dry mango powder,red chilli powder and mix well.

4. Cover and cook it for few minutes. Switch off the stove. Bhendi besara is ready !

5. Serve with rotti or rice !

SEE ALSO: Bhindi masala, Brinjal Kadhi

White Sauce Pasta

This is an easy kids friendly recipe . Ideal for lunch box! . Kids would love to eat this !. Pasta and veggies cooked in butter and  home made white sauce !

Preparation Time: Under 15 minutes
Cooking Time: Under 15 minutes

INGREDIENTS:
Elbow Macaroni - 1 cup(Can use any pasta of your choice)
Veggies - 1 cup ( I used broccoli, red and yellow colored bell peppers)
Garlic - 1 teaspoon chopped
Maida/All purpose flour - 1 tablespoon
Milk - 1/2 cup
Water -1/2 cup
Butter - 2 tablespoon
Dry basil leaves - 1/2 teaspoon
Italian seasoning - 1/2 teaspoon
Black pepper(crushed) - 1/2 teaspoon
Salt - As required.

METHOD:

1. In a pan, add sufficient water and some salt and allow it to boil  well. Now add pasta and cook for 12 minutes(Each type of pasta needs different cooking time. Read the product label ).

2. Cook pasta and drain water . Now immediately wash the pasta in running cold water. It will keep the pasta from not sticking to each other. In a pan, add a tablespoon of butter and add chopped garlic and fry. Then add the chopped veggies.

3. Fry for just 3 to 4 minutes . No need to make it too soft . It will be more tastier, if it is crunchier . Now set the veggies aside. In the same pan, add 1 table spoon butter. Add a tablespoon of maida and immediately pour 1/2 cup milk and stir well for a minute till it gets thicker.

4. Now add 1/2 cup of water and mix well and stir for 2 to 3 minutes , till it is creamy in consistency as like below.

5. Now add boiled pasta and stir fried veggies.

6. Now add salt, Pepper powder, Italian seasoning and dry basil leaves and mix well .

7. White sauce pasta is ready !. For kids , when the pasta is hot, you can add some grated cheese above to make it more tastier !!! If you want to avoid maida/all purpose flour , you can use wheat flour instead !

SEE ALSO:  Quick Pasta, Dum noodles, Pav bhaji

Capsicum Millet Rice

Here is healthy millet recipe cooked with capsicums, onions and spices !

Preparation Time: Under 15 minutes
Cooking Time: Under 15 minutes

INGREDIENTS:
Capsicum - 1 cup sliced lengthwise
Onion - 1 cup sliced lengthwise
Foxtail millet (Thinai) - 3/4 cup (Soaked in water for 30 minutes)
Turmeric powder - 1/2 teaspoon
Salt - as required
Water - 1.5 cups
Oil - 2 teaspoons

TO GRIND:
Peanuts - 3 tablespoon
Coriander seeds - 1 teaspoon
Channa Dal - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry red chilli - 3 no.s
Urad dal - 1 teaspoon
Oil - 1 teaspoon

METHOD:

1. Soak millet in water for 30 minutes. In the mean time, cut capsicum and onions and set aside.

2. Dry roast peanuts and set aside. In the same pan, add a teaspoon of oil, then add urad dal,channa dal, coriander seeds, cumin seeds and dry red chilli and roast till they change colour. Grind it along with peanuts in to a coarse powder.

3. In a pan, add some oil. Then add onions and fry till they turn golden. Now add capsicum and turmeric powder , salt. No need to saute for long, as we need to transfer contents to pressure cooker. Saute for a minute or two.

4. Now add the spice powder which you prepared in step 2.

5. Now add the soaked and drained millet and mix well.

6. Transfer the contents to pressure cooker and add 1.5 cups of water and cover the lid. Cook in high for 3 whistles and switch off the gas stove and wait for pressure to settle itself.

7. Serve with any curry or daal of your choice.

Capsicum Millet Rice with Ridge gourd Daal

SEE ALSO: Potato Capsicum Pulao, Cauliflower pepper curry, Masala Onion Rice

Beetroot Peas Pulao

Easy,healthy, iron rich beetroot peas pulao !

Preparation Time: Under 15 minutes
Cooking Time: Under 10 minutes

INGREDIENTS:
Basmati rice - 1 cup(Soaked for 30 minutes in cold water).
Beetroot - 1/2 cup chopped finely
Green peas - 1/2 cup chopped finely
Onions - 1/2 cup chopped finely
Ginger - 1 inch sized chopped
Garlic - 2 to 3 cloves chopped
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Bay leaf - 1
Cinnamon- a small piece
Cloves - 2 pieces
Star anise - a small piece
Oil - 2 table spoon
Coriander leaves - for garnishing

METHOD:

1. Soak basmati rice in cold water for about 30 minutes. In the mean time, prepare all ingredients and set ready.
2. In a 3 liter pressure cooker, add some oil. Add cinnamon,bay leaf,star anise and cloves. Then add ginger and garlic and fry for a minute.
3. Then add onions and fry till they change color.
4. Now add the chopped beetroot and green peas and saute for  2 minutes. Add required salt.
5. Now add turmeric,red chilli and garam masala powders.
6. Now add soaked and drained rice and mix well. Add about 2 cups of water and cover the lid.
7. Keep the flame in high and wait for 1 whistle. After 1 whistle, turn the flame to medium and cook for 2 more whistles. Switch off the gas stove and let the pressure settle itself. Open the lid, and add corriander leaves.

Serve pulao with any veg curry and raita !

Beet root peas pulao with brinjal curry and cucumber raita ! 

NOTES:

SEE ALSO: Veg friend Rice , Capsicum Rice, Tomato Pulao

Green Mung Dal Gravy

Green gram also known as green mung bean is rich in fiber,protein and various nutrients. It is a very filling food and a single bowl can keep you full for hours. I have made a side dish for rotti/rice using this whole green gram. Please do try and leave your comments !

Preparation Time : Under 10 minutes
Cooking Time : Under 15 minutes

INGREDIENTS:

Whole green gram - 1 cup
Tomato - 1 medium size chopped finely.
Sambar Powder - 1 tablespoon
Asafoetida powder - as required
Salt - as required
Oil - 1 teaspoon

TO GRIND TO A PASTE:
Poppy seeds - 1 teaspoon(optional)
Ginger  - 1 inch size chopped
Garlic - 2 to 3 cloves
Coconut powder - 3 tablespoon


METHOD:

1. Soak whole green gram over night and drain the water. In a pressure cooker, add 2 cups of water,chopped tomato,salt,oil,sambar powder and green gram and close the lid. Cook in high for 1 whistle. Then turn the flame to medium. Cook for 2 more whistles. Switch off the gas stove and let the pressure settle.

2. In the mean time, grind the items mentioned in the "To grind" section in to a smooth paste, by adding little water.

3. Add the above paste in to cooked green gram . Add water to your desired consistency and allow the mixture to boil, till the raw smell of ginger,garlic is gone and the mixture thickens.It may take about 3-4  min approx.

4. Switch off the stove. Sprinkle some asafoetida powder and mix well. This side dish taste extremely well with any type of food, be it rice , rotti or even bread !.

NOTES:
SEE ALSO: Panch mela dal, Aloo matar(gravy)