Potato Curry or Simple Aloo curry

A tasty potato curry that goes well with poori / roti /rice and very easy to prepare. This is one of my old-time favorite and in North India it is prepared as  a brunch on holidays .

4-5 cube sized Potatoes

2 finely cut tomatoes

2 tbsp cumin seeds

2 slit green chillies

2 spoon oil

2 cup water

1/2 tbsp coriander powder

1/2 tbsp turmeric

salt as per taste

red pepper as per taste

Heat Oil in a pan and add cumin seeds. Saute it for 1 minute and add finely cut tomatoes.

Add Salt , green chillies, red pepper and saute it for 3-5 minutes. Lower the flame and mash the tomatoes so that there are no pieces or lumps. Add potatoes and saute it for another 2-4 minutes. Add water and add coriander powder and mix it well.

Let it boil till the potatoes are cooked and if you are preparing it in pressure cooker then close the lid and remove the pressure cooker from flame after 1 whistle.

Garnish with cilantro and serve it hot with poori or parantha .

if the curry is too watery then mash the potatoes to make it thick and if there is not enough water then add boiled water to the potatoes.

Mix vegetables

I hosted a dinner for my friend and I was not in a mood to spent lot of time in kitchen. So, I prepared the below recipe which is simple, nutritious, easy to make and goes well with roti and also serve as a side dish with rice. I prepared the below recipe based on the vegetables that I had in my kitchen. So, feel free to substitute any vegetable that is available in your refrigerator or the one you or your family like.

1/2 cup finely chopped beans

1/2 cup chopped cauliflowed

1/2 cup chopped carrots

1 small potato

1 cup capsicum cut into cubes

1 red onion finely chopped

3-4 tbsp of ginger paste

1/2 finely chopped tomato

1 -2 cloves of finely chopped garlic

Salt and Red chilly as per your taste

1/2 tbsp turmeric powder

1/2 tbsp coriander powder

 

Heat oil in a pan and add ginger paste and saute it for 1 minute. Add finely chopped onion and garlic and saute it for 5 minutes .

Add carrots and cauliflower as it takes more time to cook.Add turmeric ,salt ,coriander and chilly and mix it well. Lower the flame and cover the pan with a lid and let it cook for 5 minutes.

Then add all the remaining vegetable and mix well . Again cover the pan and let it cook for 5 minutes.

Add finely chopped tomatoes and mix it well and cover it. Let it simmer until all the vegetables are cooked.

Garnish with chopped cilantro.

 

You can prepare the above recipe with frozen vegetables also.

 

 

 

Basil Mozzarella And Cherry Tomato Skewers

It is fun to make healthy and delicious summer appetizer.

Basil leaves
Mozzarella cheese cubes
Cherry tomatoes
Olives
Black peppercorns,cracked
Olive oil
Salt
Oregano
Wooden skewers
Black peppercorn

Skewer alternating tomato, mozzarella, basil leaves and olives. Repeat with the remaining cheese and tomatoes and continue the process.
Arrange on platter and drizzle black peppercorn, coarse salt, virgin olive oil and oregano over skewers.

You can add pineapple cubes, paneer etc. It is always your imagination with food.

Risotto with Saffron

I ate risotto at my friend’s dinner and was quiet impressed with the creamy consistency, so I requested for the recipe which I am sharing with you.

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain parmesan cheese, butter and onion. It is one of the most common ways of cooking rice in Italy.(From Wiki)

1 cup arborio Rice
1/2 cup Fresh Cream
Parmesan cheese
Fresh Thyme
1 finely chopped Onion
Vegetable broth
4-5 finely chopped garlic cloves
4-5 tbsp White wine
2 tbsp Butter
Salt as per taste

risotto

Soak rice for about half an hour.
Heat a sauce pan add onion and garlic and sauté for 2 minutes.
Add thyme, little wine and rice into the pan.
Add remaining wine and broth and cook the rice till done.
Add cream, salt, pepper, parmesan cheese, saffron, butter and mix well.

Khichdi – Rice +Lentil

Khichdi, is one of the most simplest and easiest dish to make. I remember when I had started cooking way back and Khichdi was the first dish I learnt. It is said to be mild for stomach and considered to be an appropriate food. Most of the doctors suggest to eat khichdi in sickness, stomach upset, or fever. Khichdi is the first solid food that babies are introduced to India. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to “adult” food. It can be prepared in various ways . The one that I am mentioning is a milder version which I prepare at the next meal after having heavy food.

1 cup rice, washed and soaked in water
1/2 cup yellow lentils (Also known as yellow moong dal), washed and soaked in water
1/2 cup split green lentil (Also known as split moong daal), washed and soaked in water
About 4 cups of water
1/2 (half) teaspoon cumin seeds
1 teaspoon oil
2-3 tbsp finely chopped ginger
1 tbsp turmeric
Salt to taste
Black pepper to taste

Yellow moong dal

Split Moong daal

Plain Khichdi
Soak the rice and lentils for about half an hour.
Heat a pressure cooker. Add oil, cumin seeds and chopped ginger. Saute it for 2-3 minutes.
Add lentils, rice, water, turmeric , pepper and salt.
Close the lid and pressure cook until the first whistle.
After opening the lid if you find it too thick you can add some boiled water to it and boil it for sometime. The consistency for this should be more towards the watery for easier digestion.
Serve it hot with a tbsp of ghee and yogurt and pickle.

In case you don’t have a pressure cooker, you can make it in a heavy bottom pan with a lid. Follow the recipe till you add all the ingredients, then bring it to a boil. Close the lid and simmer until cooked.

Masala Khichdi
This is another variation of plain khichdi recipe. For this along with above ingredients you need
1/2 finely chopped onion
2-3 chopped green chilies
1 potato cut into cubes
1/2 cup shredded coconut
Red Chilli powder as per taste
1/2 tbsp garam masala powder

Soak the rice and lentils for about half an hour.
Heat a pressure cooker. Add oil ,cumin seeds and add onions in a combination of 1 tablespoon ghee and 1 tablespoon oil. Saute it for 2-3 minutes.
When the onions are translucent add ginger and green chilies.
Then add the red chilli powder, turmeric powder and garam masala powder.
Saute it for 2-3 minutes. Then add shredded coconut and potato cubes and saute it for another 2-3 minutes.
Add lentils, rice, water and salt.
Close the lid and pressure cook until the first whistle.
Serve it hot with a tbsp of ghee and Yogurt and pickle.

Peas Pulav or Matar Pulao

1This is a must dish in Indian weddings ,Indian restaurants.In India, Rice is very important part of daily diet especially in South India. The variety of rice and the number of recipes available for cooking rice is amazing and just by adding few spices you can turn plain boring rice into a yummy dish.

1 cup Basmati rice
1 cup Green peas(u can take frozen as well fresh)
1 tbsp Cumin seeds
1-2 Bay leaves
2-3 Cloves
2-3 Cardamoms
1-2 sticks Cinnamon
1 large Onion, thinly sliced
1 tsp Garlic Paste
1 tsp Ginger Paste
1 tbsp Pulao masala (if available)
2 tbsp Ghee
Pepper powder as per your taste
Salt to taste

Soak rice in water for half an hour and drain excess water and keep aside.
In a pressure cooker heat ghee and add cinnamon, cardamom, bay leaf and cloves.
To this add sliced onion, ginger and garlic paste and fry till onion turn transparent.
Then add rice and fry for 2-3 minutes.
To this add green peas peas, pulao masala, salt and pepper powder and mix well.
Add water as per instructions on Basmati rice package and pressure cook the rice till its done.
Garnish peas pulao with fried onion if you want and serve hot with Raitas.

Sabudana(Tapioca) Kheer

In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to “The New Oxford Book of Food Plants,” traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile.Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.

Sabudana is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals.

1 cup Sabudana(Tapoica) – You can find in Indian store
2 cups Milk
1 cup Sugar(according to taste)
1/2 tsp Cardamom Powder
A pinch of Nutmeg Powder
3-4 strands Saffron dissolved in 1 spoon of water (optional)
Dry Fruits(cashews, almonds,walnuts,raisins)

1) Wash sabudana 3-4 times. Drain and set aside for 1 hour.
2) Put milk to boil in a vessel.
3) When milk boils, add sabudana and heat till it is cooked.
4) Now add sugar and mix well till the sugar dissolves completely.
5) Add saffron, cardamom powder and nutmeg powder.
6) Garnish with fried nuts(optional) and keep it in referigerator.
7)Serve it chilled.

If you think that consistency is too thick you can add more milk.

Quinoa – Quick and Healthy Breakfast

Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local food stores or costco throughout the year. A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.(The above snippet is taken from WHFoods)

The below recipe is so simple that you can keep on stove while getting ready for Office and pack it when you are ready to go.

1 cup quinoa
1/2 cup frozen peas
1/4 cup frozen corn
1/4 cup frozen vegetables
1 tbsp cumin seeds
1 tbsp oil

Heat Oil in a pan and add cumin seeds and let it splutter.
Add frozen peas and other frozen vegetables along with corn.
Saute it for 2-3 minutes
Then add quinoa and add 2 cup of water.
Add salt as per your taste and lower the flame to medium.
Cover the pan with a lid and let it cook for sometime.
Serve it hot once cooked

Steamed Vegetables

It is an awesome recipe if you want to lose weight and this is a quick and easy meal you can make for dinner on those nights that you’re limited on time.

1 cup broccoli
1 cup chopped beans
1 cup cauliflower
1 cup chopped carrot
1 cup peppers
1/2 cup celery
1/2 cup mushrooms
1/2 cup baby corn
walnuts
2 tbsp olive oil

Put half cup of water in a pan and add all the vegetables except peppers.Cover it with lid and let it boil for sometime.
Once everything is par boiled add pepper as well.
Once done add walnuts, salt, olive oil .If you want you can sprinkle red pepper and vinegar for taste.
Mix well and serve.

If you have a steamer then you can use steamer to steam the veggies.

aloo ka Bharta – Mashed Potatoes

Mashed Potatoes sabji is usually served with Roti or Naan.My mom use to cook this for me whenever she cooks the vegetable that I did not like and this was my favorite childhood dish. This is one of the simple easy recipe

A baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.
Food ranking system qualified potatoes as a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.
– Blood-Pressure Lowering Potential.
– Vitamin B6-Building Cells.
– Vitamin B6-Brain Cell and Nervous System Activity.
– Vitamin B6-Cardiovascular Protection.
– Vitamin B6-Athletic Performance

Whether mashed, baked or roasted, often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes are available year-round as they are harvested somewhere every month of the year.

5 large potates boiled, peeled and mashed
2 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped very fine
8-10 cloves of garlic chopped very fine
1 tsp cumin seeds
1″piece of ginger grated
3 dry red chillies
Salt to taste
2 tbsps olive oil
Chopped coriander leaves to garnish

• Put the mashed potato in a large bowl and keep aside.
• Heat the vegetable oil in a small pan and add the cumin seeds to it. When the seeds stop spluttering, add the onion, ginger and garlic and fry till soft.
• Add mashed potato to the pan and mix well.
• Roast the dry red chillies till they begin to release their aroma. Crush coarsely and sprinkle over the potato in the pan.
• Pour the olive oil over the potato and now mix all the ingredients to blend well.
• Garnish with chopped corainder leaves and serve with hot chapatis (Indian flatbread) topped with ghee.