Yummy Mixed Veggies!!

This is one of my easiest !

I have been making this mixed vegetable for a while now.. the reason why it came into existence is because my friends sometimes just like to drop in unannounced and of course we chat and then its almost dinner time! So here is something that has a lot of veggies, is good for health and the taste buds love it! and yes! its super quick!!

I must thank all my friends who have appreciated this recipe over time and have asked me for the recipe about a million times.. it is your persuasion that has helped me put this up on the blog. Enjoy!

PS - this is also going to be part of my "ONE-PAN" Recipe series.

INGREDIENTS:

Onion - 1 medium, fine chopped (Opional)

Tomato - 1 medium, fine chopped (Optional)

Green Chilli - 1 small,chopped

Milk/ Creme- 1-2 cup, depending on how thick you want the gravy.

Bag of Mixed Veggies

Fresh Coriander - small bunch, chopped

Cumin Seeds (Jeera) - 1 tsp 

Asafoetida (Hing) - a pinch

Turmeric (Haldi)- 1 tsp

Kitchen King Masala - 1.5 tsp (I use MDH brand)

Shah Jeera (Caraway Seeds) - 1 tsp (optional)

Ghee - 1 tsp (optional)

Oil - 2 tbsp

Salt to taste

OPTIONAL: Before you serve, add tadka with ghee and shah jeera

COOKING TIME: 20 mins

SERVING: Serves 4.

METHOD:

1. Pour oil in a pan, heat it. 

2. Add Cumin seeds, let them splutter.

3. Add Asafoetida and Turmeric powder, move the oil mix. 

4. Add Onion and fry till golden. Add tomatoes and cook till oil separates. (If you are in a real hurry, you can omit the onion and tomatoes and it will still taste great!)

5. Add the bag of veggies and cook covered till done. Make sure the heat is low to medium.

6. Add Kitchen King Masala. Mix in, cook for 3-4 mins. Add Green Chillis.

7. Add milk or if you want it thicker and richer, add creme. Mix well. Remove from fire. (You can add as much milk/creme as you want, to make gravy. I add just enough to move the masala, so mine is like a dry preparation.)

8. Add Salt to taste. Garnish with fresh coriander.

9. To Serve: Add tadka with Shah Jeera spluttered in hot Ghee.

Let me know what you think !!!

Aalu Bhurji (Potatoes Scrambled?) Dont go by the name, just TRY it !

Hey Friends ! I'm back again after a nice long vacation. I learnt a few new tricks this season and will share them along the way... for now lets talk about this dish -

This was a pure accident. Being jet-lagged is a horrible thing.. as I woke up one morning... pretty early... I thought of preparing breakfast instead of getting bored through my head. I began my preps for a real spicy 'Anda Bhurji' which is the Indian version of the scrambled egg.. made with onions and tomatoes and lots of spices!  Now when I reached for the eggs, I realized there weren't any. In all my huff and puff I decided to improvise and  use potatoes instead.. so here goes.. Hope you'll like it !!

INGREDIENTS:

Onion - 1 medium, fine chopped
Red Bell-pepper - 1/2 medium, fine chopped
Tomato - 1 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 1 small, chopped
Potato - 2 medium, fine chopped
Fresh Coriander - small bunch, chopped
Black Pepper - 1/2 tsp
Oil - 2 tbsp
Salt to taste


COOKING TIME: 20 mins

SERVING: Serves 2

METHOD:

1. Pour oil in a pan, heat it. Keep on high heat.
2. Add onions and fry for 1 min.

3. Add the bell peppers, fry till Onion and the Peppers are lightly browned.
4. Reduce heat to a little less than medium. Add the tomatoes, fry till oil separates.
5. Add the potatoes, mix in. Cook till the potatoes are done.
6. Add all the masalas, mix in. Cook till the flavors mingle.

7. Garnish with fresh coriander.
8. Serve with hot toast and chutneys. (Ketchup would work just as well)

Enjoy !!

TIP: Don't cover the potatoes to cook or they will become sticky.

Moong Pudina Wali Bharva Shimla Mirch (Bellpeppers stuffed with Green Gram and Mint)

This is the Second in the series of stuffed bell peppers. The stuffing for this one is made of a paste of Green Gram and Mint Leaves. The mix of these flavors is very unique and a dash of lime juice at the end gives it a real spike !



This is surely a dish to inspire. Be sure to hear about it from your guests !!
The dish goes well with Pulao, Biryani and all kinds of Rotis. Adding a simple curry to the mix of dishes makes it a complete dinner extravagance! Hope you like it !

INGREDIENTS:

Green Bell Peppers - 4 medium
Moong Daal (Green Gram) - 1 cup
Fresh Mint Leaves - small bunch
Green Chilli - 1 or 2 small
Lime Juice - a dash
Ginger or Ginger Powder - 1/2 inch cube grated (optional)
Jeera Powder (Cumin Powder) - 2 tsp
Dhania Powder (Coriander Powder) - 1/2 tsp
Garam Masala - 1 tsp
Pam Oil Spray
Water - 1 cup
Salt to taste

COOKING TIME: 40 minutes

SERVING: Serves 4 to 6

METHOD:

1. Boil the Moong Daal and keep aside. Let it cool.
2. After the daal is cooled to room temperature, make it into a paste in a blender. Please read the notes below on how to get the daal to the required consistency.
3. Cut the Bell Peppers into halves or just cut the top and scoop out the seeds and pulp from inside, as you prefer. Keep aside.
4. Make a paste of the Mint leaves, Ginger (optional) and Green Chilli in a mixer.
5. In a pot, add the Moong daal paste, cook it on flame, while adding little water to prevent it from getting burnt at the bottom.
6. Add Jeera Powder, Dhania Powder and Salt. Cook for a bit.
7. Add the Mint-Ginger-Green Chilli paste, cook till the paste blends into the daal mixture. Add Garam Masala.
8. Cook on medium to high flame to let most of the water evaporate to bring to a consistency of a thick paste. Cool the mixture. The stuffing is ready !
9. Spray and thinly coat the Green Bell Peppers with Pam Oil Spray.
10. Prepare a tray for the oven - Cover the tray with aluminium sheet, spray some Pam Oil Spray on.
11. Use the stuffing to fill the Bell Peppers. Put them on the prepped tray, ready to bake.
12. Pre-heat oven to 375 degrees. Bake the stuffed bell peppers for 30 to 35 mins.
13. When done, garnish the stuffed bell peppers with mint leaves or coriander leaves, as you prefer.
14. Add a dash of Lime Juice when you serve.

Serve with Curry, Rice or Roti.
Enjoy !!!

NOTES:

The Moong Daal needs to be boiled in indirect flame -  place the daal in a container and add water in the ratio of 2:1. So, for 1 cup of daal, use 2 cups of water. Place this container inside a cooker with a little water at the bottom of the cooker. Steam the Daal like you would normally do in the cooker. What comes out is daal thats cooked, but has very little water. The advantage of using indirect flame is that it prevents the dall from burning at the bottom and you get a thick consistency of daal that could be used to make the stuffing.

Masala Shimla Mirch (Bellpeppers stuffed with Spicy Mix)

I wanted to create some stuffing for bell-peppers that would be different from all the regular ones that I have tried... and after experimenting with quite a few... I finally settled on these. This will be a series of posts.. coz I dont think all the recipes will fit in one.. so watch out for more.
Hope you will like them all !



MASALA SHIMLA MIRCH

INGREDIENTS:

Green Bell Peppers - 4 medium
Tomato - 1 medium (for Garnish)
Grated fresh Coconut - 3 tbsp
Roasted Peanut Powder - 3 tbsp
Sesame Seeds - 2 tsp
Mustard Seeds - 1tsp
Hing (Asafoetida) - 1/2 tsp
Haldi Powder (Turmeric) - 1 tsp
Jeera Powder (Cumin) - 1 tsp
Dhania Powder (Coriander) - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Jaggery - 1 inch cube
Chopped fresh Dhania (Cilantro) - 1/2 a bunch
Oil - 1 tbsp
Salt to taste


COOKING TIME: 30 - 35 minutes

PREPARATION TIME: 5 - 7 minutes

SERVING: Serves 4

METHOD:

1. Mix the Grated fresh Coconut, Roasted Peanut Powder, Sesame Seeds, Jeera Powder, Dhania Powder, Red Chilli Powder, Garam Masala, Jaggery, Cilantro and Salt in a mixer to make paste.
2. Heat Oil in a small pan. Add Mustard Seeds, let them splutter.
3. After the spluttering stops, add Hing and Haldi. Remove from fire, Tadka made.
4. Add the tadka to the mixture. Mix well, the stuffing is ready.
5. Cut the Bell Peppers into halves or just cut the top and scoop out the seeds and pulp from inside, as you prefer. Keep aside.
6. Spray and thinly coat the Green Bell Peppers with Pam Oil Spray.
7. Prepare a tray for the oven - Cover the tray with aluminium sheet, spray some Pam Oil Spray on.
8. Use the stuffing to fill the Bell Peppers. Put them on the prepped tray, ready to bake.
9. Pre-heat oven to 375 degrees. Bake the stuffed bell peppers for 30 to 35 mins.
10. When done, garnish the stuffed bell peppers with chopped or sliced tomatoes. This makes for an interesting blend of flavors.

Serve with Curry Vegetables, Rice or Roti.
Enjoy !!!

Celebrating Indian Independence with Eggplant and String Beans in Garlic Sauce

Its been a while that I made anything Chinese at home.. its time !
Celebrating Indian Independence with Chinese food ? Its truly a united world !!! :)

This platter is a full meal with Eggplant and String Beans in Garlic Sauce served with Soy Rice. Its a healthy preparation and does not use Ajinomoto or any artificial color. The Beans and Eggplant are lightly sauted for the recipe and its the sequence in which the ingredients are added that sprinkles stardust on this recipe !!

To celebrate Indian Independence Day, this recipe uses the colors of the Indian flag:
Orange - Eggplant preparation
White - Rice cooked with Soy Beans
Green - String Beans preparation

Hope you like it !

INGREDIENTS:

Thai Eggplant - 2 medium, cut into thin pieces
Spring Onion - a small bunch, chopped
String Beans - 200 gms or a bunch, cut into long pieces
Garlic - 10 to 12 cloves, chopped
Ginger - 1 inch cube, chopped
Almonds - 3 or 4, grated
Sweet & Sour Sauce - 1 tbsp
Soya Sauce - 2 tbsp
Water - 1 pot
Oil - 6 tbsp
Salt to taste

COOKING TIME: 30 to 40 minutes

SERVING: Serves 2

METHOD:

1. In a pot, add water and bring to boil.
2. Add the string beans and cook covered for 2 to 3 minutes.
3. Take the beans off flame, drain and cool under running water.
4. In a pan, add 1/2 tbsp oil, add ginger and saute for a minute. Keep aside.
5. In the same pan, add 1/2 tbsp oil, add garlic and saute for a minute. Keep aside.
6. In the same pan, add 1 tbsp oil, add spring onions and saute for a minute or two. Keep aside.
7. In the same pan, add 3 to 4 tbsp oil, add cut eggplant and fry for 5-6 minutes. Keep aside.
8. In the same pan, add 1/2 tbsp oil, add grated almonds and fry for a minute.
9. Add half of the sauted garlic, move it around in the pan.
10. Add the boiled and cooled string beans, saute for a few minutes.
11. Add soya sauce, mix well and remove from flame.
12. Adjust the salt to taste.
13. Heat another pan, add the sauted Ginger, Garlic and Spring Onion. Mix well.
14. Add the sauted Eggplant. Lap it up.
15. Mix the sweet & sour sauce in. If the sauce seems too thick, add some water.
16. Simmer the eggplants for a few minutes, remove from flame.

Serve with white or brown rice. In the pictures here we have white rice cooked with Soy beans for some added proteins.

Enjoy !!!

Aalu Palak (Potato & Spinach Veggie)

This is a quick fix Aalu Palak Recipe. We've enjoyed it a lot. :)
I hope to get feedback from all those who try this out.
Enjoy !!

INGREDIENTS:

Spinach - 2 bundles or 2 bags, chopped
Potato - 2 large, cut into big cubes
Onion - 1 large, finely chopped
Tomato - 2 medium, finely chopped
Garlic - 2 to 3 cloves, finely chopped or crushed
Ginger - 1/2 inch cube, finely chopped or crushed
Red Chilli Powder - 1/2 tsp
Turmeric - 1/2 tsp
Jeera (Cumin) Powder - 1/2 tsp
Dhania (Coriander) Powder - 1/2 tsp
Coriander leaves - finely chopped
Water - 1/2 cup
Oil - 1 to 2 tbsp
Salt to taste

COOKING TIME: 45 mins

SERVING: Serves 6





METHOD:

1. Boil or microwave the potatoes, keep aside.
2. Steam the chopped spinach leaves, let it cool.
3. In a deep pan add oil, let it heat.
4. Add chopped onion, fry till transparent or done.
5. Add chopped tomatoes, fry till oil separates.
6. Add ginger and garlic, fry for 30 to 40 seconds.
7. Add Turmeric, Red Chilli Powder, Jeera (Cumin) Powder, Dhania (Corriander) Powder.
8. Add the boiled and cut potatoes. Mix it well with the onion-tomato cooked masala.
9. Make a paste of the steamed spinach leaves in a blender, add water if required.
10. Add the blended spinach paste to the potatoes in the pan.
11. Mix well, add chopped coriander leaves for garnish.

Serve Hot !!
Goes well with all kinds of breads - Rotis and Parathas.

Bhoona Gobi (Roasted Cauliflower)

The roasted whole Cauliflower is my Mom's signature dish (amongst so many others) !
Thanks Maa !!!

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Cauliflower - 1 whole
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 to 2 tbsp
Pam Spray
Water - 1/2 cup
Salt to Taste


COOKING TIME: 45 minutes

SERVING: Serves 4 to 6

METHOD:

1. Pre-heat oven to 250 degrees.
2. Spray the oven tray and the whole Cauliflower with Pam. Place the Cauliflower on tray and roast for 20 minutes.
3. In a pan add Olive Oil, let it heat.
4. Add Onions and fry them till done.
5. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
6. Add Red Chilli Powder, Turmeric and stir.
7. Add the Tomatoes, let it cook over low flame till oil separates.
8. Add salt to taste.
9. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
10. Add Garam Masala Powder and mix well. Turn off heat.
11. Cool this mixture and blend into paste in a mixie.
12. Place the baked Cauliflower in a deep pressure cooker. Add the paste (mixture) on top of the Cauliflower such that it stick to it.
13. Add water and Close the lid of the pressure cooker. Do not use the whistle.
14. When there is enough steam in the cooker and it begins to escape from it, turn off the heat. Cauliflower is done.

To Serve:
15. Place the whole Cauliflower on a platter and add the gravy from the bottom of the cooker.
16. Garnish with fresh coriander leaves and chaat masala.

Enjoy !

TIP: The cauliflower is already half cooked in the oven. The pressure cooker is used to cook it completely and blend in the flavors.
You could also try to char the cauliflower on low flame instead of roasting.. would be a nice touch !

Makai Shimla Mirch ki Khatti Meethi Subji (Sweet & Sour Corn n Bell Peppers)

This is a low calorie veggie recipe. I love corn and this experiment turned out really great for me. I've served it as evening snacks and sometimes as a side dish too. It is super fast and super easy to make... a great choice for the weight watchers.

INGREDIENTS:

2 tbsp oil
Pam Spray
1 diced onion
2 diced tomatoes
2 diced green bellpeppers
2 diced red bell peppers
2 cups of sweet corn
2/3 chopped cloves of garlic
1/2 inch cube of ginger, chopped
1/2 tsp ground black pepper
a dash of lemon juice
salt to taste

COOKING TIME: 25 mins

SERVING: Serves 4

METHOD:

1. Put oil in a wok, let it warm up.
2. Add the chopped ginger and garlic to the oil
3. Add the diced onions, let them cook till transparent
4. Add the diced tomatoes, cook till done. Your base is ready.
5. Take a pan and spray it with Pam. Let it heat, add the diced red and green bellpeppers. Char the bellpeppers at high heat. This may blacken the bellpeppers a bit, so move it around in the pan till they seem cooked to your taste.
6. Add the charred bellpeppers to the wok that contains the onion and tomato base.
7. Add the corn kernels. Mix the veggies together and cook for 2-3 minutes.
8. Add the ground black pepper and salt to taste.
9. Add a dash of lemon juice, mix the veggies and remove from fire.
10. Serve hot with rotis or any breads or even rice.

Enjoy !!

Tomato Paneer Bharva (Stuffed Tomatoes)

This recipe has been a favorite of mine ever since I first tried it... that was about three years back. A real show stopper !! It will have your guests asking for more and is sure to get you compliments.. A perfect dish for any occasion.

INGREDIENTS:

6-7 Extra Large Tomatoes
400 gms paneer - mashed (1 packet in most desi stores)
2 Onions - finely chopped
Tomato pulp - which is going to be scooped out of the tomatoes
1 green bellpepper - if you like
2-3 Green Chillis / Red Chilli Powder (whatever you prefer)
2 tsp Tandoori Masala
Salt to taste
Oil

COOKING TIME: 45 mins

SERVING: Serves 6

METHOD:

1. cut tomatoes into two halves, scoop the pulp and keep.
2. Turn the halves upside down and keep over night in the fridge to run out all the water OR if you have little time, wipe the water with a tissue
3. In a wok, heat oil
4. Add Onion, fry till light brown
5. Add Green Chilli and Green Bellpepper, fry for a while
6. Add the Tomato Pulp, cook for a while - till oil separates
7. Add mashed Paneer, Add Tandoori Masala, Add salt - cook till done
8. Cool the filling
9. Fill out the cut halves of tomato.
10. Put in tray and bake for 15 minutes at 350 degrees. (I bake for 20-25 minutes for the filling to get more crunchy)

Once done, serve with Hot Naan/ Paratha !!!

GARNISHING:

In the picture here, I have used Coriander leaves and peas.
My garnishing ranges from curry leaves to dry fruits... just get creative !!
Enjoy !