VEGETABLE CLEAR SOUP

The one thing that we all crave or wish to have when we have a cold is some good hot soup! At the same time who feels like preparing one with all the blending, grinding and boiling procedure when we're sick.. this recipe comes in handy and my go to recipe for such times! 

It's one pot, no grinding required, mild and soothing! You can prepare this soup with veggies of your choice. 

INGREDIENTS

Serves 4

Carrot  - 2

Beans - 10

Frozen peas - 1/4 cup

Onion - 1

Tomato - 2

Garlic - 3-4 cloves

Cumin - 1/4 tsp

Clove - 2

Freshly ground pepper - 2 tsp or more as per taste

Turmeric - 1 tsp

Water - 4 cups

Oil - 1 tsp

Salt

METHOD

Chop the beans into 2 inch pieces and the carrots into thick pieces. Slice the onions and cut each tomato into 4 pieces. In a pressure cooker, add oil and saute the onion and the veggies. After a minute or two add the tomatoes with salt, turmeric and pepper. Saute for 2-3 minutes and add required water. Check for salt and add more salt and pepper if you require. Close the lid, after 3 whistles switch off  the heat and let the pressure release. In a small kadai, temper cumin and clove. Open the lid and add the tempering to the soup. Mix and serve hot. 

Isn't this simple? 

SPICY CHILLI POTATO FRIES

Potato is one versatile vegetable and loved by all. From soup to desserts it can be used in all! So here's another recipe with the versatile potato. Potato fingers is a good old recipe and I've already posted one of my Potato Fingers recipe but this one is a little spicy and different from that. Try it out, it's very simple to prepare. A very good evening snack recipe that can be had with rice preparations too.

INGREDIENTS

Potatoes - 3 medium size

Chilli powder - 1 tsp

Corn flour - 2 tsp

Salt 

METHOD

Wash, peel and cut the potatoes into long strips. In a bowl add chilli powder, salt and corn flour. Mix well. Heat oil and fry immediately. Serve hot. Add corn flour if you're going to fry it immediately otherwise add when you're going to fry them. 

CHETTINAD EGG ROAST

Egg Roast is a typical Kerala dish and quite popular too. It's usually a thick gravy with hard boiled eggs served with Appam or Idiyappam. Unlike the typical Kerala egg roast, this egg roast recipe of mine is a dry dish prepared using spices specific to chettinadu ( a place in Southern part of India). Chettinad is known for it's spicy and aromatic cooking. This recipe though not an authentic one, tries to bring the chettinad flavours. It's pretty simple to prepare and goes well with any rice preparation or simply enjoy it as a starter.

INGREDIENTS

Hard Boiled eggs - 3

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Black pepper powder - 1 tsp

Roasted cumin/jeera powder - 1/2 tsp

Roasted Saunf/Sombu/Fennel seed powder - 1.5 tsp

Coriander seed/ dhania powder - 1/2 tbsp

Salt 

Oil

Coriander leaves chopped for garnish

METHOD

Slice the hard-boiled eggs into 2 halves. Mix all the spice powders, ginger garlic paste along with little salt, to a thick paste consistency adding little water. Spread the thick paste on the yellow part of the eggs and let it sit for 10 mins. Heat a non stick pan, add a tsp of oil and roast the eggs (masala side down) in low flame, now flip it (masala side up)and roast. Keep flipping and roasting both sides until its done. Serve it garnished with chopped coriander leaves. 

CHILLI PANEER/ CHILLI TOFU

This dish pairs wonderfully well with fried rice and noodles. Since it's not very spicy you can have it like a starter or an evening snack too. Use homemade paneer for best results or buy the best quality available, that makes all the difference. Vegans can follow the same instructions and use tofu instead of paneer.

INGREDIENTS

Paneer/ Tofu - 250 gms

Onion - 1 (cut into square pieces)

Capsicum - 1 (cut into square pieces)

Spring Onion - 4 stalks (slice the white onion and finely chop the greens)

Ginger - 1 inch piece (finely chopped)

Garlic - 3 pods (finely minced)

Tomato sauce - 2 tbsp

Dark soy sauce - 1 tbsp

Green chili sauce 1/2 tbsp

Gingely oil - 2 tbsp

Salt 

To coat paneer/tofu
Tomato sauce - 2 tbsp
Soy sauce - 1 tbsp
Green chili sauce - 1 tbsp
Maida - 1 tbsp
Corn flour - 2 tbsp
Chili powder - 1/2 tsp
Salt

METHOD

Cut the paneer into 1 inch cubes and keep aside. In a bowl, mix together 2 tbsp of tomato sauce, 1 tbsp of soy sauce and 1 tbsp of green chili sauce. Coat the paneer cubes with this paste. Next, in another bowl mix 1 tbsp maida and 2 tbsp cornflour along with 1/2 tsp chili powder and little salt. Take the coated paneer cubes and gently toss them in this mix. Once done, take a pan, add 1 tbsp of oil and shallow fry the paneer till lightly crisp. 

 In the same pan, add oil (sesame oil/gingely oil gives a very good flavour) and saute the ginger and garlic, once they're brown add the onion, sliced spring onion whites and capsicum pieces. Fry till they're crisp and cooked. Now add the sauces, check for salt. Give it a good stir and finally add the paneer pieces and the greens. Toss and remove from flame. 

If you want a gravy, before adding the paneer, make a mix of cornflour and water. 1 tbsp of cornflour in 1 cup water, add this, let it boil and then add the paneer. 

PUMPKIN AND BROWN CHANNA PORIYAL/ PUMPKIN AND BROWN CHICK PEA STIR FRY

Pumpkin is rich in Vitamin A, which aid vision. It is high in antioxidant and a good source of Vitamin C. Pumpkin poriyal is what all of us usually make at home. I came across a recipe which added channa or chick pea to it and I found that interesting. I don't remember the other ingredients of that recipe so did a basic poriyal with onion, pumpkin and finally added boiled chick pea. It was different and good.

INGREDIENTS

Yellow Pumpkin - 250 gms

Onion - 1 sliced

Brown channa/ chick pea - 1/2 cup boiled 

Cumin pwd - 1tsp

Turmeric pwd - a pinch

Dry Red chili - 1

Mustard seeds - 1/2 tsp

Jeera/cumin seeds - 1/2 tsp

Sesame oil - 2 tbsp  (can use any oil) 

Salt

METHOD

Wash, peel and cut the pumpkin into cubes. In a pan, heat 2 tbsp of Gingely/sesame oil and temper the mustard, cumin seeds and red chili. Add the onions and saute till light brown. Then add the pumpkin along with turmeric and cumin powders. Cook on high flame for a minute and then close the lid and cook on low heat till the pumpkin gets tender. I dint add water. Once it's done, add the boiled chick peas and saute for 2 mins till it gets coated with all the masala. Serve hot. 

PASTA SALAD

I love salads and these pasta salads are my favourite for it's simplicity and taste. These salads are kept on all the buffets these days! As usual, I wanted to re-create that at home just by tasting and without finding out what actually goes in. I usually do such experiments at home, sometimes, it's a hit and at times it's a miss. Don't worry! I share only the hit ones here.

Here's my recipe for the pasta salad, try it out and I'm sure you'll love it. It's a cold salad, so chill it before you serve. Also, do add your favourite seasoning or veggies to it if you prefer.

INGREDIENTS

Pasta - 100 gms (I've used Penne)

Fresh cream - 1 tbsp

Eggless Mayonnaise - 1 tbsp

Cherry Tomatoes - 5

Fresh Basil - 3 leaves

Celery - 1 tbsp finely chopped

Freshly ground black pepper - a pinch 

Salt

METHOD

Boil pasta with enough water and salt. Add a drop of oil to prevent from sticking together. Make sure you don't over cook them. Once done, run under cool water. Add all the ingredients except cherry tomato and give a good mix. Finally add the cherry tomatoes and give a light mix. Chill and serve!

Note

If you don't have cherry tomatoes, then use 1/4 tsp tomato sauce to give a tangy and sweet taste. Use not more than 1/4 tsp otherwise it'll alter the whole taste. 

VEGAN DATES SMOOTHIE

This smoothie is an ideal breakfast for kids as well as adults. It's vegan too! Made with Arabian dates and raw peanuts, it has all the necessary nutrients for a power packed breakfast. At home, I avoid using sugar as much as I can so I've used honey for this one. You can use sugar if you prefer.

*Peanuts are not only good in taste they're also rich in monounsaturated fats and numerous other nutrients that have shown to promote heart health. It's a legume and not a nut! They're rich in antioxidants and folic acid. They're low in carbs but packed with protein, vitamins, fibre and minerals. It has a low glycemic index, hence suitable for diabetic patients too.

Since we're using raw peanuts here, it should be soaked in water overnight or at least for 6-8 hours. This eliminates digestive issues caused by having raw peanut. Please don't skip this process. It is necessary.  

INGREDIENTS

For a big glass of smoothie

Raw peanuts - a handful, soaked in water overnight. 

Arabian dates - 6

Honey - 1/2 tbsp 

Water - 1 cup or more

METHOD

Blend the nuts with little water to a smooth paste, then add dates and honey. Use more water if required to get the smoothie consistency. Pour it in a glass and enjoy! 

 Note

Feel free to use any fruit of your choice along with dates or without dates. 

*Source - www.whfoods.com 

ROASTED BELL PEPPERS AND PESTO SANDWICH

I love wholesome sandwiches, it's simple to prepare and filling too. Ever since I had a yummy sandwich stuffed with bell peppers and loads of mozzarella at a near by cafe, I wanted to re create the same at home. It was delicious and I gobbled all of it without the tomato ketchup (I usually need tomato ketchup for every bite I take) so you can imagine how good it was!

So here's the recipe for the yummy, hearty and healthy sandwich! I've been getting a lot of requests for vegan recipes, so here you go! This is Vegan too! Please feel free to use cheese if you're not a vegan! To add some flavour I wanted to use some quick pesto sauce (my recipe). You can omit this if you don't like pesto.

INGREDIENTS

Bread - 6 slices (to make 3 sets)

Vegan Pesto sauce - 3 tbsp (recipe below)

Red bell pepper - 1 (thinly sliced)

Green bell pepper - (thinly sliced)

Onion - 2 (finely sliced)

Egg-less Mayonnaise - 3 tbsp 

Olive oil - 1 tbsp 

Salt 

Freshly ground pepper for seasoning

METHOD

To prepare the pesto sauce:

Pesto sauce is a combination of crushed garlic, fresh basil, pine nuts, cheese and olive oil. It originates from Italy. The traditional way of preparing, is by pounding the ingredients using a wooden mortar and pestle. Since it's vegan I haven't added cheese in my recipe. Also, instead of pine nuts I've used walnuts. I've also added a few fresh thyme leaves along with basil. 

In a mixer coarsely powder 4 whole walnuts, then add 2 garlic cloves roasted in olive oil or use it raw, 2 handful of fresh basil, a sprig or 2 of fresh thyme, 4 tbsp of olive oil and a pinch of salt. Using the pulse mode blend to coarse mixture. 

Bell pepper stuffing:

Heat olive oil in a pan, when hot, add the onion with a pinch of salt and saute till light brown, add the bell peppers and saute till they're soft, add required salt and a pinch or two of pepper. 

Assemble & Toast

Take a slice of bread and, apply the pesto sauce, add some filling and 1 tbsp of mayonnaise to another slice and close with it.  Follow the same for other slices. If you like it with cheese, add some grated cheese. I would suggest mozzarella  or cheddar or a combination of both for the filling and some butter to toast. 

Toast the sandwich in a pan with olive oil or use a sandwich maker. Enjoy the yummy goodness!

BROWN CHICKPEA/CHANA PULAO

INGREDIENTS

Brown chickpea boiled - 1 cup

Basmati Rice - 1 cup

Water - 2 cups

Onion - 2 sliced

Green chili - 1 slit

Turmeric pwd - a pinch (optional)

Clove - 2

Green Cardamom - 1

Black cardamom - 1

Cinnamon - a small piece

Fennel seeds - 1/2 tsp

Cumin/ Jeera seeds - 1/2 tsp

Ginger garlic paste - 1 tbsp

Pudina leaves - about 7 leaves

Salt

METHOD

Wash and soak basmati rice for 10 mins. Drain the water and keep it aside. Heat oil in a pan (you can add ghee if you wish), add fennel, cumin, green cardamom, cinnamon, clove and black cardamom and saute for 2 mins. Now add the sliced onions and salt. Saute till it gets brown and add ginger garlic paste, slit green chili. Once the raw smell goes, add the boiled and cooled chana, turmeric and saute for 5 mins. Now add the drained rice, salt, water and boil in high flame till 80% of the water is absorbed, then add pudina leaves and cover the pan with a foil and close the lid airtight. Reduce the flame to low and cook till the water is absorbed completely, this will take about 10-15 mins ( it took 7 mins for me ). Once ready have it with raitha. It goes well with my Capsicum peanut gravy. 

HYDERABADI DUM BIRYANI

Here's the much awaited and most requested recipe! My Hyderabadi Dum Biryani! We all love biryani for its lovely aroma and taste. The taste and flavour of a good biryani comes from the use of spice, marination and also by the method of cooking. The traditional and popular way of cooking a biryani is called - dum method. This certainly gives it the excellent aroma. 

The original recipe (Taken from Times of India) calls for mutton but I have been doing this only with chicken with a little variation. All the mentioned ingredients should be added to get the authentic flavour and taste. It tastes great with any raitha.

INGREDIENTS

Chicken - 1/2 kg

Indian Basmati rice - 3 cups

Bay leaves - 2

Green cardamoms - 6

Black peppercorns - 23

Cinnamon sticks - 3

Onions (sliced) - 5

Caraway seeds/Shahi jeera - 1/2 tsp

Cloves - 9

Ginger paste - 2 tbsp
Garlic paste - 2 tbsp

Red chili powder - 1 tbsp

Yoghurt - one cup

Fresh coriander leaves (torn) - 1 cup

Fresh mint leaves (torn) - 1 cup

Black cardamoms - 2 

Saffron (kesar) mix in 1/4 cup lukewarm milk

Ghee

Chopped coriander for garnish.

METHOD
Spice powder

Grind 1/2 tsp caraway seeds/shahi jeera, one cinnamon stick, 15 black peppercorns, 9 cloves and 1 green cardamoms to a fine powder and set aside.

Marination

Take chicken pieces in a bowl. Add ginger paste, garlic paste, salt, and mix. Add the spice powder, red chili powder, sliced and  fried onions (crushed), yoghurt, and coriander leaves, half of the mint leaves and one tbsp oil and mix.  

Let it marinate for about two hours or longer in the refrigerator. I usually marinate it overnight. 

Rice

Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, 5 green cardamoms about 8 black peppercorns, one cinnamon stick and cook until 3/4th done. Drain and set aside.  

Gravy

Heat sufficient oil in a kadai and deep-fry half the onion slices until golden brown. Drain and place on an absorbent paper. Heat 2 tbsp ghee in a pan, add one cinnamon stick and black cardamoms and saute till fragrant. Add the remaining sliced onion and sauté until light golden. Add marinated chicken, stir and cook on high heat for 3-4 minutes. Cover, reduce heat and cook until almost done.

Preparing the dum

Heat about a tbsp of ghee in a thick-bottomed pan. Spread half the rice in a layer and chicken over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice.  Sprinkle saffron milk. Cover and cook under dum (very low flame) until done. Garnish the biryani with fried onion.