Colorful Grilled Vegetables

Colorful Grilled Vegetables

This is one of the simpler and healthier recipes to eat all the vegetables of your choice. I make it for lunch and have it with a hot cup of tomato soup. You can substitute any vegetable with your own choice of veggie. It is not just the feast for your taste buds, but a feast for your eyes too!

Ingredients:

For Colorful Grilled Vegetables [4 servings]
Sweet Onion – 1 Medium, Sliced
Capsicum (Green Bell pepper) – 1 cup, cut into stripes
Carrot –1 cup, cut into stripes
Cauliflower – 1 cup cut into small florets
Red chili powder – 1 tsp [freshly grounded]
Chaat Masala – 1 tsp [available at all Indian grocery stores in spice section]
Lemon juice – 1 tsp OPTIONAL
Maggi hot & sweet ketchup – 1 tsp [available in all Indian grocery stores]
Olive oil – 1 tbsp
Salt to taste
Method:

• 1. Preheat oven at 375 degrees.
• 2. Rinse and prepare all the vegetables as directed. Keep aside.
• 3. Line a baking tray with aluminum foil.
• 4. In a large bowl, add all the vegetables, red chili powder, lemon juice and salt. Mix well.
• 5. Arrange all the veggies with the spices on the lined baking tray. Drizzle 1 tbsp olive oil.
• 6. Bake in the oven for 20 minutes. Take out the vegetable tray from the oven. Move the vegetables around, to get evenly baked from all the sides, and put it back in the oven for further 10 minutes on 400 degrees.
• 7. Remove the tray from the oven and in a bowl add grilled vegetables, Maggie hot & sweet ketchup and chaat masala.

Colored grilled vegetable are ready to serve.

Tangy Tomato-Apple Gingerale

Tangy Tomato-Apple drink

Super healthy, digestive, non-carbonated drink. Not only looks great but tastes good too! An easy way to consume your daily serving of fresh fruits and vegetables altogether.

Nutritional facts:

Tomatoes: Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. They contain lycopene, one of the most powerful natural antioxidants. Tomato consumption has been associated with decreased risk of breast cancer,^[20] head and neck cancers^[21] and might be strongly protective against neurodegenerative diseases.^[22][23][24]
[Source: http://en.wikipedia.org/wiki/Tomato]

Apples: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber and Vitamin C.
[Source: http://www.nutritiondata.com/facts/fruits-and-fruit-juices/1809/2]

Ginger: A variety of uses are suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Three to four leaves of Tulsi taken along with a piece of ginger on an empty stomach is considered an effective cure for congestion, cough and cold. Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy.
[Source: http://en.wikipedia.org/wiki/Ginger]

Ingredients:

For Tangy tomato-apple gingerale [3-4 servings approx.]

Tomatoes – 2 medium
Apples – 2 [unpeeled]
Ginger root – ½ inch piece [unpeeled]
Sugar -1 tsp
Rock salt – ½ tsp
Freshly ground black pepper – ½ tsp
Mint leaves -6 [for garnishing] OPTIONAL
Crushed ice
Cocktail shaker

Method:

In the Juicer, extract fresh juice of apple and tomatoes with fresh ginger root. Mix freshly squeezed juice with ice, rock salt and sugar in the cocktail shaker and shake well. Serve chilled. Garnish with freshly ground black pepper and fresh mint leaves. Enjoy.

Aloo vada or Aloo Bonda [Fried potato snack]

Aloo Vada or Aloo Bonda [Fried potato snack]

Aloo vada is one of the most popular snacks in almost all the regions in India. Sometimes its called Aloo vada, other times it is Aloo bonda or Aloo bada etc. It is simple, easy to make snack in cold or rainy weather. This recipe is M.P. [madhya pradesh] style Aloo vada.

Garma garam aloo vada ke saath ek cup chai, mazaa aa jaye……

Ingredients:

For Aloo vada or Aloo bonda (8 vadas)

Besan [Gram flour] – 1.5 cups
Ladu besan [ Coarse besan] – ½ cup
Potatoes – 3 medium
Onion – 1 medium (finely chopped)
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Asafoetida powder – 1 pinch
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Green chilies – 2 (finely chopped)
Cilantro -  2 tbsp (finely chopped)
Lime/Lemon juice – 1 tbsp
Sugar – 1 tsp
Baking power – 1 pinch
Salt as per taste
Cooking oil to fry

Method:

• Boil and peel potatoes. Mash them and keep aside.
• In afrying pan, heat 1 tbsp of cooking oil. Add Cumin and mustard seeds. When it starts splattering, add asafoetida powder.
• Now add chopped green chilies and chopped onions to it. Saute for 3-4 minutes. Don’t fully cook the onions. Keep them crunchy. Add turmeric powder.
• Add mashed potatoes to the pan. Also add  salt, red chili powder, cilantro, lime juice and sugar. Mix well.
• If it off the heat and let it cool. Make 8 even balls of it. Keep aside.
• In another bowl, add regular besan and ladu besan, ¼ tsp salt and ½ tsp red chili powder, a pinch of baking soda, add some water,  mix well  for about 4-5 minutes with wire whisk and make an even batter of it. Batter should not be runny, it should be thick.
• Heat cooking oil for frying the vadas.
• Cover the potato balls in the batter and deep fry them in medium hot oil.
• Drain it on the kitchen towel when turns golden and crispy.

Serving Suggestions:
Serve hot with green chutney or ketchup with a cup of tea.

Green chutney recipe:
http://shvetahora.wordpress.com/2009/09/14/mint-cilantro-chutney-green-chutney/

Lentil Soup: Comfort in a bowl

Lentil Soup: Comfort in a bowl

A bowl of warm soup sounds so comforting in wintry weather. Curl up near a fireplace with a bowl of aromatic soup and a good book is heaven.
Enjoy the simple and healthy lentil soup recipe from my kitchen.

Ingredients:
For lentil Soup: [for 4 servings]

Lentils (Whole masoor) dry – 1 cup

Dry Spices:
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Kasoori Methi -1/2 tbsp

Wet Ingredients:
Onion -1/2 (finely chopped)
Carrots – ½ cup (finely chopped)
Celery – ½ cup (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
Cilantro- 2 tbsp (finely chopped) for garnish
Vegetable stock or water – 6 cups
olive oil – 2 tbsp
Salt as per taste

Method:

• Wash and soak lentils in water for couple of hours.
• In a heavy bottomed pan, heat oil. Add cumin seeds. Let it crackle. Then add chopped onions, carrots and celery. Sauté till it becomes translucent. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add chopped tomatoes, red chili powder and coriander powder and let it simmer for 5-6 minutes on medium-low heat.
• Add the soaked lentils and vegetable stock/water to it. Simmer the soup on low heat for 35-40 minutes.
• Finally, add kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish the Lentil soup with freshly chopped cilantro and serve with halved lemons.
Enjoy piping hot soup in winter nights.

Note: This soup can also be prepared in slow cooker.

Also submitted this recipe for My Legume Love Affair-19th helping event roundup, hosted by EC/Susan in,

Simple Indian Food Blog @

http://simpleindianfood.blogspot.com/2010/02/mlla-19th-helping-event-roundup.html

Protein rich Soy Pulao

Pulaos are great addition to any meal. It can be served with Lunch/Dinner or as Lunch /Dinner on its own. Aromatic Soy pulao is healthy and rich in nutrients.

Nutritional Facts: Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat.

Source:  http://en.wikipedia.org/wiki/Soybean/

Ingredients:

For Nutrela Soy Pulao [5 servings]

Rice (Basmati) – 2 cups
Nutrela Soy nuggets (chunks) – 1 cup (dry)
Sweet Onion – 1/2 Medium size, Sliced
Cashews [kaju] – ½ cup (halved)
Green peas – ½ cup
Potato – 1 medium
Ginger-garlic paste – 1 tbsp
Green Cardamom [Eliachi] – 5 whole
Cinnamon [dalchini] – 1 stick
Bay leaf [tej patta] – 2-3 whole
Cloves [laung] – 4
Garam Masala – 1tsp
Red chili powder – 1.5 tsp
Milk – 2 cups
Water – 2 cups
Ghee [Clarified butter] -1 tbsp
Cooking oil – 1tbsp
Salt to taste

Method:

1. Soak the rice in water for 1 hour.

2. Cook the rice with 2 cups of water and 1.5 cups of milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking.

3. Soak dry soy chunks in warm water for 10-15 minutes. After the chunks are all puffed up, drain them and rinse with fresh water one more time. In a pan, heat 1 tsp cooking oil and sauté the soy chunks for 3-4 minutes. Drain and keep aside.

4. Heat a pan and add oil and ghee. Briefly sauté cashews, raisins, almond slices and walnuts and keep aside. Sauté sliced onions, potatoes and peas for 3-4 minutes and cover them till potatoes and peas are done. Keep aside.

5. Now in the same pan with oil and ghee, add cloves, cardamom, cinnamon, bay leaf and ginger-garlic paste. Sauté for 3-4 minutes.

5. Add cooked rice carefully and mix well. Add fried soy chunks to rice. Now add fried onions, vegetables and nuts to it. Also add salt, garam masala and red chili powder to it. Mix well.

6. Add remaining ½ cup of milk to pulao. Keep the pulao covered on low heat for 7-8 minutes.
7. Aromatic and delicious soy pulao is ready to serve.

Garnish:

Enjoy Nutrela soy pulao at any meal time with raita and pickles.

Celebrating Blog’s 1st Anniversary!

 

This week is very special for my blog as we celebrate our first anniversary. I’m really thankful for all the wonderful feedback and support from all our readers. I especially appreciate the the support of my family and friends.

Statistics for the blog so far:

34,323 Hits
63 Recipes
31 Categories
151 Comments
374 Tags

I’ll be posting new recipes in future and will be seeking your love and support as well.

Thanks a lot!

Toast to New Year, 2010 with Torpedo Masala!

Torpedo Masala

Refreshing Drink: Torpedo Masala

Let’s welcome New-year with a tantalizing and refreshing masala drink. We wish you all very happy, healthy and energetic year ahead.

Enjoy food, Live healthy.

Ingredients:

For Torpedo Masala [3-4 servings approx.]

Coke [regular] –  12 oz [1 can]
Deep’s Green mango juice [Aam pana] – 8 oz [1 cup]
Mango Nectar – 8 oz [1 cup]
Chaat Masala – 1 tsp
Crushed ice
Cocktail shaker

Method:

Mix all the above ingredients in the cocktail shaker and shake well. Serve chilled.
Garnish with lemon slice and fresh mint leaves.

Enjoy.

A simple pleasure: Veggie grilled cheese sandwich

Winter is here! The best lunch option for wintry days is grilled cheese sandwich and a bowl of chunky hot soup. I have learned this simple yet special art of cooking grill cheese sandwich from my hubby. You can add any vegetable you like or make it just adding cheese. I’ll be posting yummy soup recipes soon.

Ingredients:

To make 4 sandwiches

Bread slices [White or brown] – 8
Butter- 2 tbsp
Cheese slices – 8 [Kraft singles American cheese]
Tomatoes – 1 [finely chopped]
Sweet onions – ½ [finely chopped]
Avocados – 1 [sliced]
Cilantro – ½ cup leaves
Freshly crushed black pepper – 1 tbsp
Salt as per taste

Method:

• Preheat skillet or griddle over medium heat.
• Butter both sides of each bread slice and grill on one side until brown.
• Now flip the bread slices and take the skillet off the heat. Arrange one slice cheese, tomatoes, onions, avocadoes, cilantro, salt and pepper. Finally add one more cheese slice and the other bread slice [grilled side down].
• Carefully place the skillet on the heat again and press the sandwich down with heavy pan or any other griddle.
• Let it grill for 3-4 minutes on each side. Grill until lightly browned and flip over; continue grilling until cheese is melted.
• Take the sandwich off the heat and place on the cutting board for 2 minutes. Then cut diagonally and enjoy.

Serving suggestions:

Grilled cheese sandwich can be served warm with any soup of your choice.

Stuffed Cutlets: Mutter ki bharwan tikki

These cutlets are my all time favorite. You cannot go wrong with this . Simple yet delicious.

Ingredients:
For Stuffed Cutlets:  [Approx. 12 cutlets]

Potatoes – 5 medium
White bread [decrusted] –2 slices
Green Peas [fresh or frozen] – 2 cups
Cumin seeds [Jira] – 1 tsp
Red chili powder – 2 tsp
Oil for frying
salt as per taste

Method:

• Boil and peel the potatoes and keep aside.
• Mash all the potatoes and add 1 tsp red chili powder and some salt to it. Also add 2 slices of bread. Combine the ingredients into smooth dough.
• For stuffing, in a pan add 1 tbsp of cooking oil. Add cumin seeds to it. Let is splatter and then add fresh or frozen [defrosted] to the pan. Also add 1 tsp red chili powder and salt. Sauté the peas for 3-4 minutes on medium high heat.
• In a grinder, grind the sautéed peas coarsely. Keep aside for cooling down. Make marble sized balls of the stuffing.
• Take one drop of oil on both the palms and take lemon size mashed potatoes and stuff it with the stuffing balls and make round or oval shaped patties.
• Heat oil in a pan on medium hot. Fry the patties in the hot oil till they become golden brown.
• Drain the patties on a kitchen towel.

Serving Suggestions:
Serve hot patties with tea or coffee with green chutney or ketchup on the side.

Quick & Easy Mutter Paneer [Green peas and cottage cheese in cream gravy]

Quick & Easy Mutter Paneer [Green peas and cottage cheese in cream gravy]

When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].

Ingredients:

For Mutter Paneer (4 servings)

Paneer [Indian cottage cheese]–1 lbs cubes
Mutter [Green peas] – 2 cups fresh or frozen
Tomato puree- ½ cup
Ginger paste – 1 tbsp
Garlic paste- 1 tbsp
Cashew paste – 1 tbsp
Yogurt – 1 cup
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tbsp
Light cream or whole milk – 1 cup
Cooking oil – 1 tbsp
Honey- ½ tbsp
Salt as per taste

Method:

• Heat cooking oil in a pan.  Add paneer pieces to the pan any shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.
• In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.
• Now add cumin seeds. Sauté for a minute. Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.
• Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.
• Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.
• Let it simmer on medium low heat for 8 minutes.
• Add finally add dry kasoori methi to mutter paneer and mix well.
• The whole process will take less than 15 minutes, so it’s a quick and easy delight.

Serving Suggestions:
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.