Corn Peas Carrot Upma

Corn Peas Carrot Upma ( A simple and nutritious breakfast dish with fullness of vegetables)

Ingredients:

1)      1 cup Rava (Semolina)

2)      2 small tomatoes

3)      ½ cup fresh sweet corn (if not available use frozen)

4)      ½ cup fresh green peas ( if not available use frozen)

5)      1 small carrot

6)      2 Small onions

7)      A few curry leaves

8)      ½ teaspoon Rai (mustard seeds)

9)      ½ teaspoon Cumin Seeds

10)   A pinch of asafetida

11)   ½ teaspoon white urad dal

12)   ½ teaspoon yellow chana dal

13)   ½ teaspoon peanuts

14)   Salt to taste

15)   ½ teaspoon turmeric powder

16)   ½ teaspoon red chili powder

17)   Coriander for garnishing

18)   1 tablespoon cooking oil for tempering

19)   Pomegranate seeds for garnishing

20)   Hot water for cooking

Preparation:

In a wok roast the rava till it becomes light brown.

Chopp the tomatoes into small pieces and grate the carrot and keep aside.

Finely cut the onions into small pieces.

Soak the urad dal, chana dal and peanuts in water for 30 minutes.

 

Method:

Take a wok and heat oil in it. Once done add the mustard seeds and let it crackle.

Once done add the asafetida,cumin seeds and curry leaves to it.Remove the water from the soaked urad dal ,chana dal and peanuts and add it to the wok immediately.

Now add the onions and sauté it for 2 minutes.

As soon as the onions are done add the tomatoes and stir fry it on high flame.

When the onions and tomatoes are done add the carrot ,corn and peas to it and sauté it for 2 minutes on high flame.

Reduce the gas flame and add the rava to the wok and add the turmeric powder  ,red chili powder and salt to it and mix it. Let it cook for 2 minutes .Immediately add the hot water to it,and start mixing it. The rava should be of smooth consistency .Cook it till most of the water is absorbed and the upma appears as almost cooked and ready to eat.

Remove the upma from the flame and garnish it with coriander and pomegranate seeds.

 

Boondi Raita

Boondi Raita

Ingredients:

1) 1 Cup Curd
2)100 grams salted boondi
3)1/4 teaspoon roasted cumin powder
4) A pinch of asafetida
5)Coriander for garnish
6) Salt to taste
7)2 drops sugarfree .

Method:

Whisk yogurt or curd till smooth.Add salt,asafetida,roasted cumin powder and mix well.
As soon as it is mixed properly add the sugarfree drops to it and let it refrigerate for some time.
Remove it just before serving as it tastes best when served chilled.
Immediately after removing from the refrigerator add the boondi to it and mix well.Garnish with chopped coriander before serving.

This is typically enjoyed with any type of rotis,theplas,stuffed parathas or even as an accompaniment to regular lunch or dinner menu.

Aloo aur matar ke parathe (Stuffed wheat flour bread)

Aloo aur matar ke parathe(Potato Peas flat bread)

 

Ingredients:

1)2 Cups wheat flour

2) 1 inch ginger

3) 1 teaspoon green chilly paste

4)1 onion chopped finely

5) 1 cup boiled fresh green peas

6)5-6 Boiled peeled aloo (potatoes)

7) ½ teaspoon coriander cumin powder

8) Salt to taste

9) ½ cup chopped coriander

10) Oil for frying

11) Water for kneading the dough.

Method:

Take a deep bottom plate and knead the wheat flour to medium soft consistency with the help of required water. Apply oil to once done.

Mix the boiled potatoes, peas, onion, shredded ginger and chili paste together.

Add salt, coriander cumin powder and chopped coriander.

Prepare medium lemon sized balls with the dough prepared.

Take one portion of the dough, roll it with a rolling pin to a diameter of 2-3 inches

Place the stuffing inside & cover it by folding from all directions, ensure it is properly sealed inside.

Dust and roll it again carefully to a 7-8inch diameter.

Heat a griddle, ensure the griddle is very hot & then cook the parathas on high flame both sides by adding oil.

Serve it hot with curd, Boondi Raita , pickle,tomato Ketchup or any side dish of your choice

Cabbage Moong Dal Sabzi

Cabbage with Moong Dal (Moong dal means yellow split moong lentils)

Ingredients:

1)      250 Grams fresh Cabbage

2)      1.5 cup yellow moong dal

3)      2 green chilies

4)      ½ inch ginger     

5)      ¼ teaspoon mustard seeds

6)      ¼ teaspoon cumin seeds

7)      A pinch of Asafetida

8)      ¼ teaspoon turmeric powder

9)      ¼ teaspoon red chili powder

10)   ¼ teaspoon coriander cumin powder

11)   Salt to taste

12)   Oil for seasoning

13)   Coriander for Garnishing

Preparation:

Wash and soak the moong dal in water for 1 hour.

Chop the cabbage and keep it aside.

Method:

Take a deep bottom pan or Wok and pour oil in it and let it heat.

Once its heated add the mustard seeds and let it crackle.

As soon as the mustard is ready add cumin and asafetida to it.

Once the tempering is done add the cabbage and moong dal to it ,along with chopped green chilies

Grate the ginger and add the turmeric powder,red chilli powder and salt to it.

Let the gas flame be medium and allow it to cook for 5 minutes, stir fry in between.

After 5 minutes it should be almost done ,check it out. If done  add the coriander cumin powder to it and let it cook for another 2 minutes.

Put off the flame and garnish the vegetable with chopped coriander.

The cabbage moong dal sabji is ready to eat.

You can enjoy this with rotis or also with rice.

Trikone Thepla -Wheat Flour traingular shape flatbread)

Trikone Thepla

Ingredients:

1)      2 cups wheat flour

2)      A pinch of black pepper powder

3)      1 teaspoon oil

4)      Salt to taste

5)      Water for kneading the dough.

Preparation:

Take a shallow plate and mix all the above ingredients together to knead it to a soft dough.

Method:

1) Take  a medium size ball of the dough and roll it in circular direction upto 2 inch circle.

2 )Apply little oil on one half portion of the circle and fold it in such a way that it appears as a semi circle.

3) Next again fold the semi –circle by putting one edge of the dough on the other side such that it appears as a triangle.

4) Once the triangle is formed start rolling it as per the shape of the triangle.

5) It should neither be too thick nor too thin.

6) Heat a nonstick tawa or griddle on medium flame and put the rolled thepla on it.

7) Once the boils start appearing on the side of the thepla flip it on other side and apply little oil to it.

8) After 2 seconds the other side will also be ready for flipping.Apply oil to it and let it cook.

9) Your theplas should be ready in another 1-2 minutes.

10) Roll out the other theplas in the same manner.

The trikone theplas can be enjoyed with any vegetables like Mix Vegetable curry or Sukhi  Aloo Sabzi or even with pickles or Jam or any other bread spreads also.

Enjoy the trikone theplas and don’t forget to give feedback.

 

Mix vegetable Curry with Trikone Thepla

Mix Vegetable Curry with Trikone Thepla (Trikone means triangular shape and Thepla means Flat bread)

This is one of the most simple yet delicious no oil dish which cooks up in a jiffy.

Ingredients:

1)      100 Grams cauliflower cut into medium size pieces

2)      ½ medium size carrot cut into ¼ inch cubes.

3)      1 medium size potato ½ inch cubes

4)      50 grams fresh/frozen green peas.

5)      2 Ripe medium tomatoes

6)      1/2 inch ginger

7)      4 cloves of medium size garlic

8)      1 green chilly

9)      A pinch of red chili powder

10)   Coriander for garnish

11)   1 teaspoon garam masala

12)   Salt to taste

Preparation:

Steam all the above vegetables in a pressure cooker on high flame for 5 minutes .

After 5 minutes reduce flame to medium and let it cook for another 2-3 minutes.

Switch off the gas and release the pressure from the cooker.

In a mixer grinder make a paste of tomatoes, ginger, garlic and green chilly.

Final Step:

Take a deep bottom pan or wok and sauté the tomato ginger garlic chili paste in it.

Once the gravy starts leaving oil in the wok  add 1 cup of water to it. As soon as the water starts boiling add the steamed vegetables to it along with the remaining masala and salt and let it cook for 2 minutes.

After 2 minutes switch off the gas flame and the vegetable is ready to be eaten.

Just before serving garnish it with coriander.

You can enjoy this vegetable with trikone theplas,rotis ,bread or even with rice.

 

Bhinda Nu Shaak -Pure Veg Delicacy

Bhinda Nu Shaak (Okra/ Ladies Finger Vegetable)

Ingredients:

1)      250 Kilograms Bhinda

2)      ¼ teaspoon Jeera (Cumin Seeds)

3)      A pinch of Hing (Asafetida)

4)      ¼ teaspoon Mustard Seeds

5)      ¼ teaspoon Turmeric Powder

6)      ¼ teaspoon Red chilly Powder

7)      2 Dry Red Chillies

8)      Salt to taste

9)      ¼ teaspoon Dhana Jeera powder(Coriander cumin powder)

10)   Oil for Cooking

11)   Coriander and Fresh Grated Coconut for garnish

Method:

1)      Clean and cut the Bhindi into small pieces.

2)      Take a deep bottom pan or Wok and pour oil in it.

3)      Let the oil heat and once done add mustard seeds and let it crackle.

4)      As soon as the mustard seeds are done, add jeera , hing and the dry red chillies to it.

5)      Let it be for 2 seconds and immediately add Chopped Bhindi to it.

6)      Keep it on high flame for 5 minutes ,stirring occassionaly.

7)      Don’t forget to stir it gently else the vegetable will get sticky.

8)      Reduce the flame and immediately add the turmeric and red chilly powder along with the salt.

9)      Mix it properly and let it cook for another 5 minutes on medium flame.

10)   Switch off the gas and add the Dhana Jeera powder to it and garnish with Chopped coriander and Freshly grated coconut.

This vegetable is one of the most easy and quick recipe. Enjoy this with rotis ,dal,kadhi or even with plain steam rice.

Bhinda nu Shaak is amongst one of the favourite vegetables for Lunch or Dinner in most of the indian houses.

Enjoy delicious Bhinda nu Shaak .

 

Parwal Nu Shaak-A typical Gujarati Vegetable

Parwal Nu Shaak (Pointed Gourd vegetable)

Parwal :

Ingredients:

1)      500 Kilograms Parwal

2)      ¼ teaspoon Rai (Mustard Seeds)

3)      ¼ teaspoon Jeera (Cumin Seeds)

4)      A pinch of Hing (Asafetida)

5)      2 pieces dry red chillies

6)      ½ teaspoon turmeric powder

7)      ¼ teaspoon red chilly powder

8)      2 cloves

9)      1 Cardamom

10)   A small piece of cinnamon

11)   ½ teaspoon Dhana jeera powder(coriander cumin powder)

12)   Salt to taste

13)   Oil for tempering

14)   Coriander for garnish

Method:

1)      Scrape the parwal and then cut the parwal into long pieces.

2)      Heat oil in a pressure pan or wok.

3)      Once oil is ready put mustard seeds and let it crackle.

4)      As the mustard seeds are ready add Cumin seeds and hing.

5)      Add the cut parwal to it and immediately add the dry red chilly cut into two pieces each

6)      Add turmeric powder, red chili powder ,the cloves, cardamom and cinnamon to it and mix it well.

7)      Before closing the lid of the pressure pan add salt and sprinkle a little water on it so that the moisture of the vegetable is retained.

8)      Keep the Gas on High flame for 3-4 minutes and then reduce the flame and keep it for another 2 minutes and then switch it off.

9)      Remove the pressure and open the pan , the green delicious vegetable is ready to be served.

10)   Garnish with coriander before serving.

You can enjoy this delicious parwal nu shaak with phulka rotlis(wheat flour flatbread), pickle and beet salad. This vegetable is one of the hot favourites in Gujarat and is relished at times with aam ras (Mango pulp) also.

INCHITAL PASTA RECIPE(Fusion recipe)

Inchital Pasta Recipe:

 

This pasta recipe is a fusion of  taste buds of three different nations: Indian, Chinese and Italian. Therefore the recipe comprises of tomato base pasta sauce, Red, Green, yellow all the three colour Capsicums, Carrots , Schezwan sauce, Tabasco pepper  sauce and Italian mixed herbs .

This recipe is purely an experiment and innovation tried out by me to adjust to the tastebuds of my family members ,as my family members are lovers of indian food,Chinese food and Italian food so I surprised them with a fusion of all the three countries in one dish.This fusion dish is a great hit and one of the hot favourites of my family members.

Hence the name   :INCHITAL PASTA RECIPE ,which is derived by INDIAN= IN, CHINESE=CH and ITALIAN=ITAL.

 

 

 

Ingredients:

1)      500 grams spiral pasta

2)      1 Big Green, Yellow and Red capsicum

3)      1 medium size onion

4)      1 medium size sliced carrot

5)      2 medium size chopped tomatoes

6)      3-4 medium size peeled garlic cloves

7)      ½ inch chopped ginger

8)      1 teaspoon Italian mixed herbs

9)      2 table spoon Tomato base pasta sauce (it’s a mixture of tomatoes, salt,sugar,vinegar,oregano and italian seasoning).This is readily available in markets.

10)   2 teaspoons Schezwan  Sauce.(Readily available in markets)

11)   3-4 drops of Tabasco Pepper Sauce.(Readily available in markets)

12)   ¼ teaspoon chilly flakes

13)   Olive oil

14)   Salt as per taste

15)   Water

 

Method:

Boil 3 litres of water and cook the pasta for 12-13 minutes stirring in between. Add salt and

Two drops of oil to boiling water to prevent it from sticking.

The pasta must not be overcooked,  must be al dente.

Once the pasta are done immediately pour it in a strainer to remove extra hot boiled water .

After the water is drained properly pour cold water on it and apply little oil to it ,as this would prevent the pastas from sticking to each other.

 

Take a wok and add oil .As soon as the oil is ready add onion,ginger and garlic to it and sauté it for 2-3 minutes on high flame.

Once done add the chopped capsicums,carrots and tomatoes and stir fry for another 2-3 minutes or till done.

Now add the pasta ,the sauces and salt as per taste and mix it gently.

Just before removing from the flame add the Italian mixed herbs and chilly flakes to the pasta .

 

There your delicious Inchital Pastas are ready to be eaten.

You can enjoy it with Diet Pepsi /coke or any other soft drink of your choice.

For those who love cheese can add grated cheese to it as it will enhance its taste.