Baked vegetable!

image baked veg.

I had this baked veg.during my stay in Goa. Loved cabbage poriyal and baked veg., so decided to try them when I’d be back at home. I tried them and they turned out to be really good. Here goes the first recipe.

Ingredients:

Mixed veg. of your choice (parboiled in salted water)-2 cups
White sauce-3-4 cups (Find: How to make white sauce)
Milk-1/2-1 cup
Black pepper-1 tsp
Salt-to taste
Dry oregano-to garnish
Mozzarella cheese-1/2-1 cup

Method:

* Add milk to the white sauce and mix well.
* Now, in a baking pan/tray start layering veg. and white sauce one by one with white sauce on the top. Sprinkle a bit black pepper with every white sauce layer and salt with veg.layer.
* On the top of it sprinkle the grated mozzarella cheese and dry oregano.
* Pre-heat oven to 150 degree C.
* Bake it for 10-15 minutes.

Serve hot πŸ™‚

P.S: * You can also add pasta in the mixed veg. and it will be baked pasta πŸ˜‰
* Bear in mind that cheese is salty, so add salt accordingly!

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Palak Paneer

imagepalak paneeri
Ingredients:

Paneer-200 gm
Onion-2 small
Tomato-2 medium
Garlic-5
Green chilli-2 pcs.
Coriander powder-1 tbsp
Cumin powder-1/2 tsp
Black pepper-1/2 tsp
Spinach-1 bunch
Oil-1-2 tbsp
Cumin-1/2-1 tsp
Turmeric powder-1 tsp
Salt-to taste

Method:

* Blanch spinach and make its paste.
* Make paste of tomato and chilli.
* Make another paste of onion and garlic.
* Cut paneer into cubes and dip into salted lukewarm water.
* In a wok heat oil and add cumin seeds.
* Now add paste of onion and garlic.
* Fry till light brown.
* Now add dry masalas (turmeric powder, coriander powder, cumin powder and black pepper).
* After 1-2 minutes, add tomato & chilli paste and salt.
* Cook till oil separates.
* Now add spinach and paneer with little water.
* Give it a boil.
* Switch off the stove and serve hot!

Fruit punch with desi tadka!

image

Ingredients:

Pomegranate juice-1 cup
orange juice-1 cup
Blueberry juice-2 tbsp
Yogurt-1/2 cup
Sugar-1-2 tsp (as per liking)
Salt-1 pinch
Chat masala-1-2 pinch
Ice cube-1 tbsp (crushed)

Method:

* Mix all the ingredients in a blender and serve chilled πŸ™‚

Kids’ tiffin option-French toast!

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This is an easy and fast recipe ideal for kids’ lunchbox. So as my son says “fata-fat”, lets fata-fat look at its recipe.

Ingredients:

Brown bread-2 slices (cut into 4 pieces)
Egg-1
Black pepper and salt-to taste
Onion (chopped)-1-2 tsp
Milk-1 tsp
Oil-1 tsp

Method:

* In a plate whisk an egg and add salt, black pepper, milk and chopped onion in it.
* Heat up oil in a frying pan.
* Now dip all the bread pieces in the egg mixture. After 1 minute (when the bread absorbs the egg mixture) put it in the pan.
* Cook both sides till golden brown.

Add some sauce if your kid likes it and now it is ready to be packed!

Bana na fata-fat? πŸ˜‰ πŸ˜›

A versatile recipe of potato-Panch-phoron aloo

image

This is one of my favourite recipes cooked by mom. She makes this aloo and then rolls it inside chapati with some tomato sauce and finely cut onion & cucumber. It tastes yummy! I make it generally with rice and lentils.
Let’s move forward to the recipe.

Ingredients:

Boiled potatoes-5 nos.
Panch phoran(mix. of jeera, methi, ajwain, sauf, sarso)-1 tsp
Peanuts-1-2 tbsp (roasted)
Coriander powder-1 tbsp
Chilli powder-1/2 tsp
Green chillies-1 tsp (finely chopped)
Oil-1 tbsp
Salt-taste
Turmeric powder-1 tsp
Coriander leaves-for garnishing

Method:

* Heat up oil in a wok and then add panch-phoran and chopped green chillies.
* When it starts crackling, add the boiled potatoes (cut into pieces).
* Now add all the dry masalas and fry till the masalas are cooked well.
* Add the roasted peanuts and garnish with coriander leaves.
* Turn off the stove.

Serve it with the main course or use it as a roll filling.

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi

I developed love for sabudana khichdi when I was in Pune. In Maharashtra, it is a very common breakfast and there was one colleague of mine who used to bring it to office and share it with me. I was so much in love with it (and she knew it very well) that on my last day to office she brought a lunch box full of it and asked me to carry it with me and have it as my dinner. How can one refuse such a sweet gesture/offer, I accepted it gracefully πŸ˜‰

After getting married, when I had to cook on my own, I also included it in my breakfast menu-easy and healthy. And yeah, tasty, ofcourse! πŸ™‚

Ingredients:

Sago seeds (sabudana)-1 cup
Potato-1-2 tbsp (cut into small pcs.)
Peanut-1/4 cup (dry roasted and roughly crushed)
Peanut-1 tbsp (dry roasted)
Cumin seeds-1/4-1/2 tsp
Green chilli-1/4 tsp (finely cut)
Black pepper-1 pinch
Lemon juice-1/2-1 tbsp
Grated coconut-2 tsp (optional)
Powdered sugar-1 tsp (optional)

Method:

* Wash sago seeds 2-3 times with water and then soak it in 2 cups of water.
* After 1 hour drain excess water.
* Now cover with a lid and keep it overnight.
* If you have to make it the same day, soak it in sufficient water for 2-3 hours.
* Heat up oil in a wok and add cumin seeds.
* Now add potatoes and green chilli.
* Add little salt and let the potato turn soft.
* Now add sago seeds.
* After 1-2 minutes add crushed peanuts and salt.
* Cook till the sago seeds turn transparent.
* Now add lemon juice, peanuts, black pepper, grated coconut and sugar (I personaly do not like sugar but if you like it then go ahead!)
* Mix them well, turn off the stove.

Serve hot πŸ™‚

Quick rice!

Quick Rice

Quick Rice

This is an easy-peasy rice recipe. By the time you make the raita and roast the papad, it gets ready!

Ingredients:

Raw rice-1 cup
Cauliflower florets-1/2 cup (cut into small pieces)
Tomato-1 tbsp (cut into pieces)
Frozen peas-1-2 tbsp
Onion-1 tbsp (cut finely)
Garlic-1/2 tsp (finely chopped or grated)
Green chilli-1/2 tsp or according to liking
Cumin seeds-1/4 tsp
Salt-to taste
Turmeric powder-1/4 tsp
Cumin seed powder-1/4 tsp
Black pepper powder-1/4 tsp
Garam masala powder-1 pinch
Water-2 cup
Ghee-1 tbsp
Coriander leaves-1 tbsp (finely chopped)

Method:

* Wash rice properly and keep aside.
* Heat up ghee in a pressure cooker and add cumin seeds.
* Now add garlic and after few seconds add onion.
* Fry for 1-2 minutes, now add cauliflower and fry for 1-2 minutes.
* Now add tomato, green chilli, peas, turmeric powder, cumin seed powder, black pepper powder and salt.
* After 1 minute, add rice and 2 cups of water, sprinkle garam masala powder and coriander leaves.
* Give one whistle and then turn off the stove.

Serve hot with raita and papad πŸ™‚

Stuffed capsicum..

By Shivani Varma

Stuffed capsicum

Stuffed capsicum

Ingredients:

Capsicum-2 large
Boiled potato-2
Paneer-100 gms
Onion (chopped)-1 medium
Garlic (minced)-1 tsp
Ginger (finely chopped)-Β½ tsp
Green chilli (chopped)-1-2
Raisins-8-10
Cashew-8-10
Cinnamon stick-1 inch
Cloves-2
Cumin seeds-Β½ tsp
Garam masala powder-1-1 Β½ tsp
Salt-to taste

Method:

* Pour one tablespoon spoon of oil in a skillet, and get it heated.
* Reduce the heat and add Jeera, laung and cinnamon stick to it.
* As soon as the aroma starts coming out from the whole masala, add chopped onion, minced garlic and ginger to it.
* Fry it till the color starts changing (light golden).
* In between add chopped chilli and dry fruits to it.
* Then, add mashed potato into it. Add salt according to your taste.
* Fry it for about 5 minutes.
* Before switching off the burner, add garam masala to it and mix them well.
* After removing it from the heat, add crumbled paneer to it.
* On the other hand, keep your capsicum ready for stuffing (Remove the stem from each capsicum using the tip of a knife. But, do not throw that part).
* Fill each capsicum with the potato-paneer stuffing and cover it with the stem part.
* Grease the capsicums as well as a metallic tray (used in microwave oven).
* Keep the tray along with the capsicum on convection mode for 10 minutes each side.

Stuffed capsicum is ready. But, if you want to serve it with gravy, here in the recipe.

Ingredients for gravy

Tomato –2 large
Onion-1 small
Ginger garlic paste –1 tsp
Red chilli powder –½ tsp
Sabzi masala/Kitchen king –1 tsp

Method for gravy:

* Heat 1 tsp oil in a skillet and add jeera to it.
* Then add chopped onion init. As soon as it start changing its color add ginger garlic paste into it. Mix it well.
* Then add chopped tomato into it. Add salt to taste. Mix them well, till it turns into paste.
* Add masala pwd to it. If you want you can also add little water into it.

At the time of serving, you can put the tomato gravy over and under the capsicums. Garnish it with coriander leaves and relish it hot πŸ™‚ πŸ™‚

190419_513599498676468_1430566478_nShivani Varma is “a young Indian mommy” from Chandigarh. Formerly worked at ‘The Deccan Herlad’ and ‘Franchise India Holding Limited’ as a senior sub-editor, she left her job to take care of her sweet daughter, Aaditri. She loves to cook and is very much concerned about calorie counts in her recipes. ‘I prefer to cook my food (for two) in not more than a spoon of oil’, says Shivani.

Sabz deewani handi!

sabz diwani

Ingredients:

Onion pieces-2 tbsp (cut into length)
Blanched spinach leaves-1 tbsp (finely chopped)
Blanched fenugreek leaves-1 tbsp (finely chopped)
Tomato-1 tbsp (cut into length)
Coriander powder-1/2-1 tbsp
Turmeric powder-1/2-1 tsp
Green chilli-1/2 tsp (chopped)
Cumin seeds-1/2 tsp
Onion paste-1 tbsp
Garam masala-1/2 tsp
Curd-2 tbsp
Cashewnut paste-3 tbsp
Salt-to taste
Oil-1-2 tbsp
Boiled mixed veg-1 cup
Cream-1 tbsp (optional)
Coriander leaves-for garnishing

Method:

* Heat up oil in a wok; add cumin seeds.
* Now add onion paste and fry till golden brown.
* Now add onion and fry till it turns transparent.
* Add fenugreek leaves, spinach green chilli.
* Add tomato.
* Now add all the dry masalas (coriander powder,turmeric powder, salt, garam masala).
* Add curd. Cook till it leaves oil.
* Now add cashewnut paste and cook for 2 minutes.
* Add the boiled veg.
* Cook for 2-3 minutes.
* Turn off the stove. Add cream and garnish with coriander leaves.

Serve hot with roti/chapati/rice!

Reginette in spinach-tomato sauce

Reginette in spinach-tomato sauce

Reginette in spinach-tomato sauce

I have used reginette here; you can choose any pasta of your choice.

Ingredients:

Reginette-2 cups
Spinach (blanched and finely chopped)-2 tbsp
Tomato (blanched, peeled and chopped)-4-5 tbsp
Garlic-1/2-1 tbps (finely chopped)
Chilli flakes-1/2 tsp (or as per your liking)
Onion (cut)-2 tbsp
Black pepper-1 pinch
Oregano (dry)-1/2-1 tsp
Salt-to taste
Soy sauce-1-2 tsp
Olive oil-1-2 tbsp

Method:

* Boil reginette till 95% in salted water. Drain and run through cold water; sprinkle some oil, mix well and keep it aside.
* In a wok heat oil and add chopped garlic. Fry for 1 minute (we don’t want it to turn brown).
* Now add chopped onion in it, fry till translucent.
* Add blanched and chopped tomato; fry it for 3-4 minutes.
* Add salt and blanched-chopped spinach. Cook for 1 minute.
* Now add soy sauce, black pepper and the boiled reginette. Give it a toss. Cook for 2-3 minutes.
* Switch off the stove and sprinkle the dry oregano and chilli flakes; mix it well.

Serve hot! 