Veggies in coconut curry

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Ingredients:

  • 1 ½ tbsp Olive oil
  • 1 Zucchini, diced
  • 1 Sliced Onion
  • 2 cloves garlic, Chopped
  • 10-12 Snow peas
  • 1 Medium sweet potato, diced
  • 2 Sliced carrots
  • ½ Green bell pepper, diced
  • ½ yellow bell pepper, diced
  • 4-5 Water chestnut, sliced ( I used frozen indian water chestnut)
  • Some roughly chopped bok choy
  • 1 cup Vegetable broth or Water
  • 1 cup Coconut milk
  • 2 tsp coriander-cumin powder
  • 1 tsp ginger powder
  • ½ tsp cumin powder
  • Freshly ground black pepper to taste
  • Salt to taste

 Method:          

  1. Heat Oil in a large pot. Saute onion and garlic for 5 mins. Now add Sweet potato, bell pepper, zucchini and carrots and cook for further 5-7 mins.
  2. Now add other veggies, coconut milk, vegetable broth and mix properly.
  3. Also add cumin, coriander, ginger, salt and freshly grounded pepper. Mix and let it boil for sometime till vegetables are tender.
  4. Serve hot. (It goes well with brown rice)
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Cheesy Red Spaghetti

Ingredients:

  • 1 bowl Whole wheat boiled spaghetti
  • 2 big tomatoes (finely chopped)
  • 1 medium broccoli (Cut into florets and boiled in salted water)
  • 1 green capsicum
  • 3-4 cloves garlic (finely chopped)
  • 6-7 black olives (sliced)
  • 2-3 tsp of olive oil
  • 2-3 tbsp tomato ketchup
  • 1 tsp mix herbs
  • ½ tsp freshly grounded black pepper corn
  • 1-2 tbsp freshly chopped parsley
  • 1 cube soft processed cheese
  • Grated cheddar cheese
  • Salt to taste

Method:

  1. Roast the capsicum directly on gas on medium flame till it gets soft. Dip it in the bowl filled with water and remove the skin. Chopped it in medium cubes.
  2. Heat olive oil in a pan, add chopped garlic and sauté. Now add tomatoes and salt and cook it till it gets soft. Then add tomato ketchup, herbs, grounded pepper, and parsley.
  3. Stir and cook for sometime. Add capsicum, processed cheese, olives and spaghetti and mix well.
  4. Finally sprinkle grated cheddar cheese on top. Serve with cooked broccoli and mocktail.

Veg Paneer Kofta in Gravy

Ingredients:

For Koftas:

  • 100 gms Paneer (grated)
  • 1 carrot (grated and juice squeezed out)
  • ½ cup peas (coarsely crushed in chilli cutter)
  • 1-2 green chillies finely chopped
  • ½ tsp ginger paste
  • ½ cup fresh chopped coriander leaves
  • ½ tsp garam masala
  • Salt to taste
  • 2-3 tbsp cornflour
  • Oil for frying

For Gravy:

  • 2 diced big onions
  • 2-3 tomatoes
  • 7-8 cashew nuts (boil them in water for 3 mins and make smooth paste with water)
  • 3-4 garlic cloves (paste)
  • 1” ginger piece
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • 1 tbsp kasoori methi
  • Salt to taste
  • Little sugar (optional)
  • 1-2 tbsp oil

Method:

For Koftas:

  1. In bowl mix all the ingredients of koftas except oil and corn-flour. Mix them properly and make small koftas from that mixture.
  2. Roll them in corn-flour and deep fry in oil on medium flame till golden brown.

For gravy:

  1. Cook the onions in boiling water for sometime, let it cool and grind them in mixer to a smooth paste.
  2. Cut the tomatoes in halves and cook them for sometime, let it cool for sometime. Peel them and make puree in grinder.
  3. Heat oil in a pan; add onion paste and sauté for sometime till it gets properly cooked. Add ginger-garlic paste and sauté for 2 mins.
  4. Now add tomato puree, salt and cook for sometime. Now add Cashew nut paste and all other dry masalas in it.
  5. Mix them properly. (Add water if required to make gravy thick consistent) Let it boil and cook for sometime. Finally add kasoori methi and shimmer on low flame.
  6. Add koftas in hot gravy and garnish with spring onions.
  7. Serve hot with parathas.

Achari Aloo (Spicy Potatoes)

Ingredients:

  • 10-12 baby potatoes
  • 2 tbsp fenugreek seeds
  • 1 tbsp mustard seeds
  • 3-4 whole dry red chillies
  • 2 tsp cumin seeds
  • Paste of 2-3 garlic cloves
  • Paste of small ginger piece
  • ½ tsp Turmeric powder
  • Juice of 1 lemon (or as required)
  • Oil as required
  • Salt to taste

Method:

  1. Prick the baby potatoes with fork, cook them in boiling water and then peel them properly.
  2. In a mixer jar, add fenugreek seeds, mustard seeds, 1 tsp cumin seeds and whole dry red chillies and grind it coarsely. (grind it to crispy masala)
  3. Heat oil in a pan, add cumin seeds, ginger-garlic paste and prepared masala and sauté for sometime. Then add turmeric powder, boiled baby potatoes and salt and cook it with lid for sometime. Finally add lemon juice and mix them well.

Green Veg. Pizza

Ingredients:

Pizza Sauce:

  • 1 tbsp butter
  • 1 tbsp plain flour
  • 1 cup milk
  • ½ tsp pepper powder
  • ¼ tsp oregano
  • 1 bowl spinach (finely chopped & washed)
  • Salt to taste
  • ½ tsp sugar (optional)

Toppings:

  • 2 pizza base
  • 2 button mushrooms (thin slices)
  • 2-3 Black olives chopped
  • ½ green capsicum (diced)
  • ½ cup paneer (diced)
  • ½ cup chopped & washed spinach
  • 1 cube processed cheese (grated)
  • ½ cup grated mozzarella cheese
  • Oregano
  • Chili flakes
  • 1 tsp Olive oil
  • Salt to taste

Method:

  1. Heat butter in a pan, add plain flour stir & cook for sometime till it gets light pink. Add chopped spinach & cook for 1 min. Now add milk and stir continuously till it gets cooked and of thick consistency. Finally add salt, sugar, pepper powder and oregano. Mix well and keep it in a bowl.
  2. Heat olive oil in a pan and add chopped paneer, capsicum, salt, chili flakes and oregano. Stir for sometime and keep it in a separate bowl.
  3. On pizza base spread prepared sauce evenly and sprinkle processed & mozzarella cheese on that.
  4. Then arrange toppings of mushrooms, paneer, capsicum, spinach and olives. Sprinkle some more cheese on that and finally oregano and chili flakes on top.
  5. Put it on a baking tray and bake it in preheated oven for 8-10 mins on 220°C.
  6. Serve hot with soft drinks.

Corn Methi Pulav

Ingredients:

  • 1 cup Basmati rice (Washed and soaked for half an hour)
  • 2 bowls fenugreek leaves (chopped & washed)
  • 1 cup corn kernels
  • 1 small onion sliced
  • 1½ tsp ginger-chilli paste
  • 1½ tbsp ghee
  • 4-5 cloves
  • 2-3 cardamom
  • 1 small cinnamon stick
  • 1-2 bay leaves
  • 6-7 cashew nuts
  • 2 cups of water
  • Salt to taste

Method:

  1. Heat ghee in a pan, add cloves, cardamom, cinnamon, bay leaves & cashews. Stir it & add onion and ginger-chilli paste. Sauté for sometime till the onion gets light pink.
  2. Now mix corn, fenugreek leaves, salt & little water. Stir it well. Cover and cook it for sometime.
  3. Then add soaked rice and water. Stir lightly and let it cook with lid till the rice gets cooked.
  4. Serve hot.

Grilled Subzi

Ingredients:

  • 1 carrot – cut into thin round slices
  • 2 capsicums – green, yellow or red – sliced into thin fingers
  • 1 tomato – deseeded and cut into thin fingers
  • 50-75 gms paneer – cut into thin fingers
  • 3 tbsp oil
  • ½ tsp ajwain (carom seeds)
  • 3 tbsp gram flour
  • 1 tsp lemon juice
  • ½ tsp red chili powder
  • ½ tsp coriander cumin powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp aamchur powder (dry-mango powder)
  • 2-3 tbsp milk
  • Salt to taste

Method:

  1. In a microwave proof dish, cook sliced carrots with little water for 2 minutes.
  2. In another microwave proof dish, mix oil, ajwain, gram flour, lemon juice, red chili powder, coriander-cumin powder, turmeric powder, garam masala and mango powder and microwave on high for 2 minutes.
  3. Add milk and salt and mix properly. Then add carrots, capsicum and paneer and grill in the oven for 14 minutes. After 7 minutes, add deseeded tomatoes and mix gently and grill for the remaining 7 minutes.
  4. Serve hot.