Mixed Vegetable Bhujia

Yesterday, I was cleaning my fridge and saw that I have small portions of veggies. For the past week, we have been indulging into non-veg dishes soo much that I completely overlooked these vegetables. Usually, whenever I find such leftovers, I make either mixed veg pulao or a fried rice with them. But this time, I thought to try something as a side dish for roti's. However, I'm glad I was able to use it up by making a great vegetable bhujia for us. It is healthy, easy and quick to make as well – what more could you ask for! 

Ingredients:-

• 5 tomatoes (chopped roughly)
• 4 babycorn (sliced)
• 3 potatoes (cut into cubes)
• 3 green chillies
• 1 carrot (cut into cubes)
• 1 capsicum (cut into cubes)
• 1 cup green peas
• 1 cup cauliflower (cut into florets)
• 1 cup cabbage (shredded) 
• 1 cup fenugreek leaves / methi 
• 1 cup spinach (finely chopped)
• 1 cup french beans (finely chopped)
• 1 tsp cumin pdr
• 1 tsp red chilli pdr
• ½ tsp turmeric pdr
• salt to taste

Ingredients for tempering :-

• ¼ cup oil
• 200 gms paneer (cut in cubes)
• ¼ tsp fenugreek seeds
• ½ tsp cumin seeds
• 5 dry button red chillies
• 10 curry leaves

Method:-

• In a wok, add all the vegetables and spices along with 1 cup water.
• Cook on medium flame and keep stirring occasionally.
• When vegeatbles are done. Remove and keep aside.
• Heat oil in a saucepan.
• Add fenugreek seeds, cumin seeds, dry red chillies and curry leaves.
• Saute for a minute and add paneer.
• Mix well and pour this tempering over the cooked vegetables.
• Mix well and serve hot with rotis.

Notes:-

• You may substitute veggies as per your choice (pumpkin, brinjal, turnip, soya leaves, broad beans, corn,etc) 

Happy Cooking!! 

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Baked Macaroni & Vegetable Delight

Today I made baked macaroni with vegetables. It is one of the most easiest recipes which can be served as a side dish as well as a main dish. Whenever I ask my son what does he want for breakfast, lunch, or dinner, without much delay the answer is the same every time ‘Macaroni or Pasta or Pizza’. I just don't understand the why kids are so fascinated with such kind of food.  In order to please him (well, I agree to bribe him seems more appropriate here) to study well for his upcoming term exams, I decided to make a different and healthier version of macaroni. This baked macaroni dish has all the delightful ingredients to make it one of your favorite: lots of veggies, herbs and the yummy cheesy white sauce. What I love most about it is that it is healthy as well as delicious at the same time. It is a perfect dish for kids lunch box as it is a complete meal in itself.

Ingredients:-

• 2 cups mixed frozen vegetables
• 2 cups milk 
• 1 cup boiled macaroni
• ½ cup cheddar cheese (grated)
• ½ cup water
• 4 tbsp butter
• 3 tbsp all purpose flour
• 1 tsp black pepper pdr
• ½ tsp dried oregano
• ½ tsp dried basil
• salt to taste
• few coriander leaves (chopped)
• cheddar cheese for topping (grated)

Method:-

• Heat butter in a saucepan. 
• Add all purpose flour and saute for a minute. 
• Switch off the flame and add salt, pepper pdr, oregano, basil, milk and water.
• Mix well and keep on flame. Stir for a minute and add cheese.
• Cook till well mixed. The consistency of sauce should not be thick, it should be like a sauce.
• Switch off as soon as it starts to boil.
• Add frozen vegetables, macaroni, coriander leaves and mix well.
• Transfer the mixture to the baking dish. 
• Spread cheddar cheese on top.
• Pre-heat the oven for 180 degrees Celsius.
• Bake at 180 degrees Celsius for 20 minutes.

Notes:-

• You may add little tomato sauce to the macaroni if you like.
• You may use boiled vegetables instead of frozen ones (green peas, potatoes, cauliflower, carrot, broad beans, corn etc)
• For the non-veg version, marinate chicken 2-3 chicken breast, with salt, pepper pdr, mustard pdr / paste, wostershire sauce and vinegar. Pan fry in 2 tbsp oil for 10 - 12 minutes, You may either shred the chicken or cut into chunks as per your liking.. Add the chicken to the macaroni.

Happy Cooking!!

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Moong Ki Chilkewali Dal (Split Green Gram)

Today, I want to share a very healthy and nutritious dal recipe - Chilkewali Moong Dal. Green gram is very low in fats and very easy to digest as well. It is great source of dietary fibers, vitamins, proteins and minerals. I use yellow split lentil without the skin (moong dal) a lot in my everyday cooking but when it comes to moong ki chilke wali dal, the only thing that comes to my mind is Khichdi. So, for a change, I thought to try a different recipe this time. I immediately called my Mom, who suggested me three other recipes. I immediately liked this as it's quite easy to prepare with all the ingredients easily available at home. Thanks Mom for sharing this wonderful recipe. This has become my family favourite dal now.

Ingredients:-

• 1 cup chilkewali moong dal (split green gram)
• 3 - 4 cups water 
• 1 tsp red chilli powder
• ½ tsp turmeric powder 
• salt to taste

Method:-

• Wash the dals well and pressure cook along with water, turmeric powder, red chilli powder and salt.
• Simmer for 5 minutes after one whistle.
• Whisk the dal well and keep aside. 

Ingredients for tempering:-

• 2 tbsp ghee / clarified butter
• 1 tsp garlic (finely chopped)
• ½ tsp cumin seeds
• 2 - 3 akhi lal mirch (dried red chillies)
• 1 onion (sliced)

Method:-

• Heat ghee in a pan.
• Add onions, garlic, cumin seeds and dry red chillies.
• Fry till onion  turns light golden.
• Pour this seasoning over dal.
• Serve hot with chapati's or rice.

Notes:-

• You may adjust the water as per your required consistency.
• If you find the dal too thin cook for some time more on high flame after whisking it, or if you may add little water if you find the dal is too thick and give it a boil.
• You may add 2 whole green chillies in the dal and avoid red chillies in the tempering.

Happy Cooking!!

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Coconut-Yogurt Chutney

Chutney is an Indian word which means sauce. My MIL makes this chutney especially with rava idli. This chutney is a perfect combo for idlis and dosas. A must-try recipe..

Ingredients:-

• 1½ cups fresh coconut (grated)
• ½ cup yogurt / curd
• 3 tbsp roasted chana dal / bengal gram
• 3 tbsp coriander leaves
• 2 green chillies
• 1 inch piece of ginger
• salt to taste

Method:-

• In a blender, grind all the ingredients to a smooth paste and keep aside.

Ingredients for tempering:-

• ¼ cup oil
• ½ tsp mustard seeds
• 6 - 8 curry leaves(finely chopped)
• 3 - 4 dry red chillies( chopped)

Method:-

• Heat oil in a pan.
• Add mustard seeds, curry leaves and dry red chillies.
• Saute till mustard seeds start to splutter.
• Pour this tempering over the chutney.
• Serve with idlis or dosas.

Notes:-

• If you find the chutney is too thick, add little water while grinding.
• You may omit the yogurt and ginger and add a piece of tamarind and 2-3 cloves of garlic instead for plain coconut chutney.
• If you have leftover chutney, Keep immediately in an airtight box in the freezer. Consume within 24 hrs.

Happy Cooking!!

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Cabbage Aloo Matar Sabzi

Cabbage is my son's favourite vegetable. He always stands by me when I start making this and keeps on chewing raw cabbage. And yes of course, he loves to string peas too. I learned this recipe from my Mom. I love this recipe because of it's simplicity. Cababge Aloo Matar is a mildly spiced and delicious recipe filled with nutrition. It is very easy and quick to make with all the ingredients easily available in your kitchen.

Ingredients:-

• 300 gms cabbage (shredded)
• 2 potatoes(peeled & cut in wedges)
• 1 onion(sliced)
• 1 tomato (finely chopped)
• 2 green chillies(finely chopped)
• ½  peas
• ½  tsp turmeric pdr
• 1 tsp cumin seeds
• 2 tbsp oil
• salt to taste

Method:-

• Heat oil in a wok.
• Add in onions, green chillies and cumin seeds.
• Saute for a minute and add turmeric pdr.
• When onions change colour, add cabbage, green peas and potatoes. Mix well.
• Add in chopped tomatoes and salt. Mix well again.
• Simmer and cook covered till cabbage and potatoes are done.

Notes:-

• You may use chopped carrots instead of potatoes and cauliflower instead of cabbage to make gobhi aloo gajar sabzi.
• You may make sandwiches with the leftover sabzi or wrap in rotis as rolls and use in tiffin boxes for kids.

Happy Cooking!

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Lobia Curry

Black eyed beans or Cow peas is also known as lobia or chawli in Hindi. It is very healthy and highly nutritious as well. Lobia has high fiber content, potassium, iron, protein and is low in fat and calories. Hence, can also be used while on diet. This is a delightful and irresistible curry. 

Ingredients:-

• ½ cup lobia (washed & soaked overnight)
• 2 onions (chopped finely)
• 1 tomato (ground )
• ½ tsp ginger- garlic paste
• ¼ tsp turmeric pdr
• ½ tsp red chilli pdr
• 1 tsp coriander pdr
• salt to taste
• few coriander leaves for garnishing (chopped)

Method:- 

• Heat oil in a pressure cooker.
• Add onions and saute till it changes colour.
• Add in tomatoes, ginger-garlic paste, turmeric pdr, red chillie pdr, coriander pdr, all spice pdr and salt.
• Stir continuously till oil separates.
• Add lobia and mix well.
• Add 1 cup water.
• Pressure cook for 2 - 3 whistles.
• Garnish with coriander leaves.
• Serve hot with roti, paratha or rice.  

Notes :-

• You may soak lobia for at least half an hour in hot water and use instead of soaking overnight.
• You may add ground onions instead of chopped ones for a smooth texture.
• You may add fresh cream for a richer flavour.

Happy Cooking!!