Rice with Vegetable Nawabi

Ingredients:
1 1/2 cups vegetables, Chopped in big pieces (Cauliflower, French beans, carrot, Potatoes, Green Peas etc.)
1 big Onion chopped
2 big tomatoes
2 tsp ginger garlic paste
2 green chillies
1 tbsp cumin seeds
Coriander Leaves – 1/2 bunch, small

Cashew nuts 8, soaked
2 tbsp fresh cream
2 tbsp oil/ ghee
Salt to taste

1/2 tbsp poppy seeds (khus khus)
2 tsp Aniseeds (Saunf)
2 to 3 Cardamoms
2 Cloves
1 inch Cinnamon

Garnish
Coriander Leaves – 1/2 bunch, small




Method:

1. Blanch the vegetables in hot water with a little of salt and sugar. Make sure that the vegetables are cooked and not overcooked. Should be crunchy, so as they are done, immediately pour cold water. (Ideally ,we need to deep fry them)
2. Blanch the tomatoes, for 4 to 5 minutes or till the tomatoes soften. Peel off the skin and keep aside to cool. Later blend in a mixer to a smooth purée. Set aside.
3. Heat the ghee in a non-stick pan, add all the spices one by one, when done add green chillies and then add cashew nuts.
4. Later add the onions and sauté on a slow flame for 2 to 3 minutes.
5. Set aside to cool and then grid to a smooth paste.
6. Heat the ghee in a pan. Add ginger garlic paste, when done add onion paste.
7. Add the prepared tomato purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the mixed vegetables, fresh cream and salt to taste, mix well and cook on a medium flame for another 1 to 2 minutes.
9. Serve hot with rice or parathas and salad.

Posted by Neha 2 comments

Labels: dry veggie, Rice

Stuffed Capsicums

After a break i'm doing this post. This wasn't a intentional break, but we did shifted our house 2 weeks back, and somehow i wasn't able to browse from my new home. 1 week i was busy packing and unpacking, and now my laptop is setup in the same room ,where my kids take their afternoon nap, my only time for browsing. And they do "Sleep like a baby".(i always wonder why that mattress companies says 'like a baby', though babies are so notorious sleepers,may be the hours..).

Now coming to these Stuffed Peppers, there are a lot of ways to make these stuffed chillies, you may either fill them with potatoes(as i did), or gramflour or mixed vegetables,or any non veg stuffing, anything as par your taste. For the gramflour filling you can check stuffed chillies, which i posted earlier. Also as i didn't had oven so i made them on stove top, but doing in oven is better and easier.

Ingredients:

4 small sized green peppers
4 potatoes bolied n mashed
1 cup chopped mix vegetables
3 tbsp cooking oil
3/4 tsp cumin seeds
3 cloves garlic, finely chopped
1 large onion finely chopped
1 green chilli finely chopped
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp raw mango powder
Salt to taste

Method:

Wash the green peppers well and pat dry with paper towel. Cut the top off about 1/2" from where the stem is attached. Deseed and set aside.
Trim bottoms very slightly (do not make a hole) so as the peppers can stand up. Put all cleaned peppers in hot water till half done,drain and set aside for later use.
Heat 3 tbsps of cooking oil, add the cumin seeds. Now add the green chillies and garlic and fry till done.
Add the onion and fry till soft. Then add all finely chopped mixed veggies(i used carrots,peas,corn,beans, n deseeded capsicums) and cook till soft.
Now add all the powdered spices and fry for about a minute.
Finally add the mashed potato and mix well to blend with all the spices. Cook for 2 minutes. Turn off the fire, add salt to taste and mix well.
Now stuff each pepper fully with the mashed potato mix. Press down and top up to ensure they are well filled.
Heat 1 tbsp cooking oil in a shallow pan on a low flame. When hot add the peppers (standing up) and fry covered till done.
Gently turn the peppers all around and fry till golden. Turn off fire.
Garnish with grated cheese on top or even paneer.

Tip:
Its easier if after stuffing ,grate chesse on top, and bake them in the oven.
You also slit the chillies (if they are big), from the centre and cut them into 2 halves.

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Sending this to FIC: Red + Green event going in my blog ,initiated by Harini. Also do check out for MBP event, which shall be guest hosted here next month.

Posted by Neha 23 comments

Labels: dry veggie

Baigan ka Bharta

Baingan Ka Bharta is only dish that is liked by all in my house when it comes to Aubergine/Eggplant dish. Awkward, isin't it. I don't know,i think i don't know how to cook eggplant properly. In any other form, it somewhat feels thorny in my throat. I can't explain properly...,anyways leave it. But this roasted version is a all time favourite. Roasting it over direct flame of gas burner or charcoal(as was done previously by my mom) gives it a nice smoky flavour. Whenever i see those round brinjals in the market, i'm bound to buy them.
So here comes Baigan ka Bharta..


Ingredients:

1 large eggplant
1 large onion, sliced
1 large tomato, finely chopped
1-inch ginger, finely chopped
2-3 green chilles, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp cumin seeds
salt, to taste
1 tbsp cooking oil
Chopped coriander leaves, for garnish


Method:

Make a big slit throughout in the eggplant and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.
Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.

Let it cool a bit and then remove the charred skin and mash insides of the eggplant. Set aside.
Heat oil in a pan and saute cumin seeds, add ginger and green chillies, let them sizzle.
Then add onions and fry till brown.Add salt to taste, red chili powder and turmeric powder and fry spices till fragrant.
Add tomatoes and cook till soft.
Finally, add mashed eggplant and cook for another 10-15 minutes, stirring in between to blend in well.
Sprinkle with garam masala powder and garnish with coriander leaves.
Serve hot with rice or roti.

Tips:

You can also add green peas to it(as my mom always did), to make it more healthy as well as tempting.

Posted by Neha 28 comments

Labels: dry veggie

Spiced Kaala Chana (Black Chick Peas)

When we were kids, on the eve of Durga Ashtami, during navratra; we were invited by so many neighbouring aunties, for what is called 'kanya puja'. And in every house we got the almost same menu of puri, halwa and these kale chane. Though the menu was same but in every house the food tasted very differently. Some made these chane a bit sweet , some spicy ,some added coconut to it and so on... (I think this was due to fact, that we stayed in the cosmopolitan city.) .But, as its quite obvious, i liked the bestwhich was made by mom . And now for me, it isin't that only during Navratra, but i cook it all the year round as a side dish. So here goes one more recipe of my mom...


Ingredients:

Black chick peas(kala chane) 1 cup
Mustard seeds 1/2 tsp
A pinch asafoetida
Curry leaves 5- 6
Green chilies 2 3
Coriander powder 2 tsp
Oil 2 tsp
Salt


Black Chana, Before, and after its soaked and boiled. See it swells to almost double.

Method:

Soak black chane for atleast 4 to 6 hours and then pressure cook them till they are soft.Wash , drain and set aside.
Heat oil in a pan and add mustard seeds. When they splutter, add curry leaves, green chilies and asafoetida. Now add cooked chane, salt, coriander powder and cook for 5-6mins, covered.
Garnish with coriander leaves and serve.

Variations for Chane usli:

Can add 2-3 tbl spns fresh/frozen coconut.
Add 1/4 tsp sugar or jaggery to make its sweeter version.

The chickpeas are a bit heavy on tummy if you eat it for dinner. Better have them for breakfast or lunch so that it gets digested by the time you go to sleep.


Just loved this snap... See here you can even see fumes coming out..




******************************
Sending this to JFI: Chickpeas and,

Also sending this to MLLA: Seventh Helping at cooking4allseasons ,started by Susan’s .
along with Spicy Chole
Green peas Usal
Mutter paneer and
Daal makhani

Posted by Neha 28 comments

Labels: dry veggie

Stuffed chillies ( bharleli mirchi)

I'm not much into cooking stuffed foods,(i feel it a bit lenghty, first cook stuffing and then cook it again stuffed into something else. Isin't it) . But this one is quite a regular, as it goes with anything n everthing and also can be stored upto a week in the fridge. Also here in singapore we get all the veggies (and also the same veggies,quite boring) throughout the year. So its always available too. One more reason, my hubby likes it very much. So many reason's to cook it..wow.. so this one goes just for you my dear....

Ingredients:

12 15 long thick green chillies
1 tsp mustard seeds
a pinch heeng (asofetida)
1 tsp oil

For stuffing:

1/2 cup gram flour (besan)
2 tsp Amchoor powder
1 tsp turmeric powder
4 tbsp oil(approx.)
Salt to taste

One more, aren't they beautiful....


Method:

Dry roast Gramflour ,till the aroma comes.(Usually this is not done, but somehow i feel if i don't roast it before stuffing,i wouldn't get cooked fully afterwards.And no one likes it have it raw, isin't it.)

Mix all ingredients for stuffing. And yes you need to add so much oil ,so that mixture holds its shape when pressed into a fist. The oil keeps the stuffing moist and crumbly. Anyways we eat 1 or 2 only at a time, so its ok.
Make a slit in each chilli and remove the seeds. If you like them hot ,like i do, better don't remove the seeds.

Stuff the gram flour mixture into the chillies tightly.

Heat the oil in a pan ,add musturd seeds. When they splutter, add hing and finally gently place all the chillies in the pan one by one. Toss it and cover.

Reduce the heat and cook on a low heat for 10- 15 minutes, tossing in between, so that chillies are cooked evenly from all sides. Serve.

These can ke keep refrigerated upto a week in air tight container, and can be served as a side dish with either rice or chapati.

Tip:

Instead of Amchoor ,you can use about 2 tbsp lime juice to it too, so as you can decrease the amout of oil used in stuffing.

**********************
Sending this to ,
JFI: Chickpeas and
Just for you at Sindirasoi.

Posted by Neha 19 comments

Labels: dry veggie, Side dish

Cauliflower bhaaji

India is such a vast nation with one of the world's most diverse cuisines, each region having its own distinct speciality, differnt taste and blend of spices. As for years,all the cultures living in such a harmony, that every cusine is influenced by some or the other regional cuisine. This thing i realised while searching for the marathi recipes, for the SWC event. I got to know that i already make some of marathi dishes on regular basis, just the name is a bit different.
Here comes one of them...

Ingredients:

Cauliflower Florets 2 cups,
Green peas 1/2 cup
Green chillies 2 3 ,
Turmeric powder 1 tsp,
Coriander powder 2 tsp,
Amchoor powder 1 tsp
Asafoetida a pinch,
Mustard seeds or Cumin seeds 1 tsp,
Salt to taste,
Oil 1 tbsp,
Coriander leaves chopped 2tbsp,
Grated fresh coconut,for garnishing (optional)

Method:

Heat oil in a pan. Add mustard seeds and/or cumin seeds. As the seeds crackle, add asafoetida and turmeric.
Add chopped chillies,cauliflower florets and green peas.
Add salt to taste, mix and cover till soft.
Add coriander powder, and dry mango(amchoor) powder, cook for a while.
Remove from the heat once done.
Garnish with coriander leaves and coconut.

Tip: Instead of peas can add 2 chopped potatoes with the cauliflower.
******************************************
This goes for SWC:Maharastrian cuisine .
And also to JFI: Cauliflower started by Indira of mahanandi.

Posted by Neha 11 comments

Labels: dry veggie

Healthy Soya nuggets with Turai (ridge gourd)

In my childhood days, we got a pack of soya nuggets free with some other grocery we bought. Before that we never had them. So knowing how healthy soya is for us, my mom asked someone about its recipe,and cooked it. But...., we being pure vegetarians, didn't liked it(somehow it had the non veg feel, and its called vegetarian meat.....). After that day i never tried to have it, or introduce it to our diets. But what now, due to kids nowadays i do try anything healthy...:)

To my surprise, we loved it so much..., Apart from being healthy(soya), i found a yummy way to cook turai or luffa ,which we disliked so much....

About soya nuggets,the nuggets have a protein concentration of 50-55%, the highest for any vegetarian source and negligible fat content ,free from cholesterol.The boiled nuggets turn spongy, ready to absorb any flavours you dunk them in. Biting into one of the nuggets and letting the absorbed juices explode in your mouth is a delight.

Ingredients:

1/2 cup soya nuggets
500 gm luffa , Ridge Gourd, cut in small pieces.
1/2 tsp Cumin seeds (jeera)
a pinch of asafoetida (hing)
1 inch ginger chopped
2 3 green chillies slit
2 cloves garlic chopped
2 medium onions - chopped
1/2 tsp chilli powder
1/2 tsp coriander powder (dhaniya powder)
1/4 tsp turmeric powder (haldi)
1 tsp Garam masala powder
3 tbsp Coriander leaves chopped
2 tbsp Oil
Salt to taste

Method:

Soak the soya nuggets in hot water for about 10 mins and keep aside (as per instructions in the packet).Squeeze and drain excess water from it(the chunks shall be quite soft now)

Heat the oil ,add cumin seeds. When they splutter, add asafoetida, ginger, green chilli, garlic and saute. Then add onions and saute till the onions are trasclucent.

Add Soya nuggets, turmeric powder,salt ,chopped coriander leaves and cook on medium flame till all the water evaporates(this step requires time, as tuarai also releases a lot of water).

When all the excess moiture is gone,add the chilli powder and coriander powder and Garam masala and simmer for 3-4 minutes.

Serve hot with roti, puri, rice

Note: I prefer adding small soya pieces(not the big big nuggets). if they are not available i just crush the nuggests in 4 5 pieces before soaking them, so that it easily blends with turai..

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Now here comes, one of my previous post, Healthy Palak Tofu, can view its recipe here.


I'm sending Palak Tofu along with Soya Nuggets and turai for the event Eat healthy,Protein rich

Posted by Neha 8 comments

Labels: dry veggie, healthy

Spicy Chilli Paneer

'PANEER', its such an ingredient, you make anything out of it, it definately shall taste good... And if any guests are coming this is a must. You can have them as a starter or in the main course. This spicy chilli paneer i learned from one of my childhood friend, Vineeta. She loves cooking and was so fast to prepare it, and then it tasted so yumm, that henceforth i always followed her recipe to make this.

You can have it as a starter, or even make gravy for it in no time and have it in your main course.

Ingredients:

200 gm paneer (cottage cheese)
1 tbsp cornflour
2 tbsp Refined flour(maida)
oil for deep frying

For the Sauce:

Oil 2 3 tbsp
Garlic 1 tbsp,chopped coarsely
Green chillies (slit) 3 4
Onion 1 big ,sliced thinly
Soya sauce 2 3 tsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Capsicum ,cut into strips(optional)
Ajinomotto a pinch(optional)
Black pepper 1 tsp
Salt to taste
Cornflour 1 tsp,dissolved in ½ cup water(without lumps)

Method:

Cut the paneer into half inch cubes.
Make a thick paste of cornflour and refined flour(so as to coat paneer properly)
Coat the paneer cubes with paste and deep fry in hot oil till golden. Keep aside.

For the Sauce:

Heat oil in a pan.
Add garlic, green chillies ,and onions.
Saute till onions are done.
Add capsicum and cook till tender.
Add all the sauces,ajinomotto or salt and pepper.
Add the paneer pieces.
Simmer for few minutes till the sauce coats the paneer pieces.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.


And if you wish to make Gravy one,then before adding paneer...
Add one cup water and bring it to a boil. Mix well.
Add dissolved cornflour,to the sauce, Mix well.
Simmer for few minutes till the sauce begins to boil.
Serve hot.

Tip:
As soya sauce contains salt, so add a bit less salt to the dish.

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I'm sending this spicy indo chinese appetizer to AWED:Chinese ,hosted at Culinarybazaar... whose yum roundup is here now.

And also to Paneer a delicacy hosted by vandana
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

Posted by Neha 25 comments

Labels: appetizers, chinese, dry veggie, paneer

Bhindi masala (spicy okra) and an Award

For quite some time, i wasn't posting much, as my camera was out of order :), but now finally bought a new one. So here's ladyfinger, or okra, or bindi as we call it. I came to know that it's also called okra(n its a very popular name for it), only after i started blogging....
Okra, unknown to common cooking is a surprising versatile vegetable. It also holds a high place in the nutritional charts for its fibrous content and other medicinal benefits. After blogging only ,i came to know there are a lots n lots of making this veegie(never knew could make gravy one too), 'll try them too soon one by one, but here the basic dry one which we regularly make in our kitchens....

Ingredients:

300 gms lady finger
2 onions thinly sliced
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2-3 flakes garlic, peeled, crushed
1 tbsp coriander powder
2-3 pinches turmeric
1 tsp amchoor(dried mango)powder
salt to taste
2 tbsp. oil

Method:

Cut lady finger into 1” long pieces.
Heat 1 tbsp. oil in a nonstick pan.
Add ladyfinger, stirfry till it is crisp.
If overdone it will turn blackish, is underdone it will be sticky.
Remove from pan, keep aside till required.
Heat remaining oil in same pan, stir fry onions till golden brown.
Add all other seasoning, stirfry for a few seconds.
Add ladyfinger, salt, stir and pour into serving dish.
Garnish with chopped coriander.
Serve hot and crisp with roti, rice or parathas.

Tip:
To clean knives, hands, etc. which are soiled with the sticky fluid of this vegetables, simply rub a used lemon peel over them. Wash off with regular detergent and scrubber.

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And here comes one more award, Nice matters award,once again by my dear blogger friend sashree, thanx a lot Sashree.


"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I wanna pass this award to,

Medhaa of cook with love
Easycrafts of 100% microwave cooking
JZ of tasty treats
Delhi belle of cook what...

Also JZ of tasty treats, has given me the Rocking girl blogger award, Thanx JZ, u too rock girl...

Posted by Neha 6 comments

Labels: dry veggie

Cabbage n beans veggie

This one comes for our day today cooking, very fast to cook and a bit healthier version too. I got the idea of making this vegetable from one of my fellow blogger only, but now can't remember who. Earlier whenever i made cabbage, i mixed it with potato or made as it is, but in her recipe she mixed cabbage with beans , i liked it very much, so with this combination, i just made this veggie,( as i liked and as much as i remembered her recipe)
It came out quite good, and really fast, hope you all like it too...


Ingredients:

1 1/2 cups cabbage chopped coarsely
1/2 cup beans
1 stalk curry leaves
2 green chillies
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1 tsp lemon juice
2 pinches asafoetida
salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil

Method:

Wash and drain cabbage and beans. Keep aside.
Slit green chillies. Wash curry leaves.
Heat oil in a heavy pan. Add seeds, allow to splutter.
Add asafoetida, green chillies, curry leaves,turmeric; Stir.
Add cabbage and beans,
Add salt to taste (put a bit less salt as cabbage tends to reduce a lot)
Stir fry the vegetables for about 3-4 minutes,(do not cook fully, its taste better as crunchier)
Sprinkle red chillies over vegetable.
Stir to mix the masalas well.
Cook for about a minute.Add lemon juice.
Serve hot with wholewheat chappati or bread.

Tip: For cabbge(and also ladyfinger),if u are not sure add salt after it gets cooked for abt 3 4 minutes, as they reduce a lot sometime..

Posted by Neha 4 comments

Labels: cabbage, dry veggie

Egg Bhurji

Ingredients:

2 Tbsp Vegetable oil
2 medium Onions
2 Green chillies
1 inch piece Ginger
½ tsp Turmeric powder
¾ tsp Chilli powder
2 Tomatoes
4 Eggs
110 ml Milk
to taste Salt
½ Bunch coriander leaves

Method:

Beat eggs into a mixing bowl.
Add 1/4 of a cup of milk, and whisk thouraly.
Chop the onions finely.
Next, finely chop 2 green chillies,tomayoes and ginger.
Roughly chop up half a bunch of coriander leaves also.

Heat two tablespoons of vegetable oil in a large non-stick frying pan, over a medium heat.
Add the chopped onion and chilli to the pan, and cook until the onion is translucent.
Then, add the chopped ginger along with 1/2 teaspoon of turmeric and 3/4 teaspoon of chilli powder. Keep frying .
Add the chopped tomatoes. Stir everything together over a medium heat until the tomatoes have turned to pulp, and the mix resembles a sauce. Add a little water along the way, Stir and cover. Leave to simmer for about 10 minutes
Now add the egg and milk mixture . Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks.
Gently stir in the chopped coriander leaves.
Serve
Spoon into a dish. And serve.

Posted by Neha 0 comments

Labels: breakfast n brunch, dry veggie, Egg