Indore Street Style Snack Poha

 Indore Street Style Snack Poha

One of the easiest delicious and vegan staple breakfast for the people of Madya Pradesh. It is cooked in almost every household  and  sold in every street corner.

Dominant flavours from green chillies, with an extra crunch from the roasted peanuts.  Loads of freshness from the lemon juice and the vibrant yellow flat rice with the subtle hint of turmeric.... sometimes sweet and sometimes spicy. This dish is simply amazing😇

And its super healthy too. Just prepared literally in 15 minutes or even less. 

Would you like to try it ? Note the easy Indori Pohe Recipe. 

The only thing missing is the teekha sev on my plate of Indori Pohe. Yes, Indore City will make you fall in love with Poha. It's quite different from the way we prepare in in Maharashtra. 

Ingredients

2 cups Poha 

1 large onion 

1 potato 

2 green chillies

1 tsp Mustard Seeds or Rai 

1/2 cup peanuts 

1 tbsp cooking oil

1/4 tsp Turmeric

1/2 tsp Sugar

1/2 tsp Red chilli powder 

Lemon juice 

Salt to Taste

Indori Sev – for Garnish 

Method

1. Lightly wash the pohe under running water for a couple of minutes. Then strain and keep aside. 

2. Finely chop the onion, potato and green chillies.

3. Heat oil in a kadai. 

4. Now add mustard seeds and wait until they splutter.

5. Add the peanuts and green chillies and fry for one minute on low flame. 

6.Add the chopped potato to this. Saute for one minute.

7. Now add onion to this and fry till they turn transparent.

8.  Add turmeric powder, red chilli powder, salt, and sugar to the washed poha and lightly mix it in Now add this to the onions and potato that are getting cooked in the kadai. 

9. Lightly stir the poha in the kadai. 

10. Stir fry for about a minute or till the sugar dissolves.

11. Add the lime juice and chopped coriander leaves just before serving. 

12. While still warm, divide into serving plates 

13.Garnish each serving with freshly chopped onions and a generous helping of Indori Sev.

14. Just before you eat, squeeze 1/2 a lemon over each portion and now..... 

Enjoy!

Is there another way you make Indori Poha, do let me know in the comments below. 

Small Indian Fenugreek Methi Bhajji Recipe

 Small Indian Fenugreek Methi Bhajji Recipe

 

 Sometimes even bitter tastes beautiful. 

Fenugreek or Indian Small Leaf  Fenugreek is commonly used in Indian cuisine. Methi as they call it in hindi are microgreens rich in minerals, protein, potassium, zinc, and vitamin . It's also used for flavoring the various dishes.

It helps in controlling blood sugar levels as galactomannan, a natural soluble fiber present in Fenugreek slows down the rate of sugar absorption into the blood.

This Microgreens are relatively easy to grow on a small scale and can also thrive indoors if indirect bright light is available. It takes approximately 10 to 12 days to sprout into a stem and leaflets. 

For cooking it, you just need to cut off the root part, then wash and chop to cook it.  

This Methi Bhajji recipe is

Deliciously Simple

Nutritious 

Easy to Cook 

Just 5 ingredients 

Perfect as a main or side dish 

Methi leaves can be very bitter and even more bitter after cooking. The main way to eliminate the bitterness is to soak the methi bundles in salt water for half hour. Squeeze the salty water out and cook it later. 

Now for the 5 ingredients easy recipe 

Ingredients 

15 to 20 bundles of Indian Small Leaf Methi

2 medium sized onions 

2 Tbsp cooking Oil 

5 to 6 cloves of garlic 

2 slit green chillies 

Salt to taste

Method 

1. Soak the methi bundles in salt water. Let it soak for half an hour. Rinse the methi leaves very well in water. Drain all the water. 

2. Now snip off the roots, and chop the rest of it roughly.

3. Finely chopped the onion. 

4. Peel and chop the garlic too and keep aside. 

5. Now take a non stick or heavy bottom pan. Add oil to it. Let it heat and add onions.

6. Stir the onions and cook they are pinkish in color. 

7. Add the garlic and slit green chillies.

8. Lastly  Add the chopped methi leaves and salt to taste. 

9. Stir on high flame for 2 minutes. Then cover the lid and cook on low flame till water is dried up. 

10. Methi bhajji is ready to be served.  

This rustic, healthy and yet tasty recipe of an Indian style Methi Bhaji or Sabzi made with fresh Indian small leaf  Fenugreek makes a perfect meal with hot roti, curd pickle or can even be paired with dal-chawal. 

Easy Pear salad with Feta Cheese and walnuts

 Easy Pear salad with Feta Cheese and walnuts 

So the saying goes : When life gives you lemons, you should make lemonade.

I improvised on that saying ..... 

So when life gives you pears, you should make a delicious Pear Salad. 

When I recently visited the Bandra Bazar I noticed an abundance of pears being sold at every street vendor's stall. I got really excited to pick up a bagful of fresh soft juicy pears at a really good price. On  returning home, I wished to make the best recipe with them hence I tried this Pear and Feta Cheese Salad. The secret ingredient that makes it extremely palatable and delicious is Mustard. 

It was light refreshing and extremely delicious. The fresh pears, salad leaves when combined with soft Feta cheese made a  great combination to relish.  

Note the ingredients for the easy Pear  Salad with Feta Cheese and walnuts..

Ingredients 

For the Salad 

1 Bunch lettuce or rocket salad leaves 

2 Sweet & crunchy pears

1 cup crumbled Feta Cheese

 Handful mixed nuts ( walnuts, almonds, Cashew Nuts) 

Pomegranate seeds/Corrinader for garnish (optional) 

For the Dressing

2 tsp honey 

1 tbsp mustard 

1tsp Balsamic vinegar 

1 tsp  Extra virgin olive oil

Salt & pepper to taste 

Juice of half lemon

Method 

1. Roughly chop the lettuce leaves. Also chop the pears into small cubes.

2. Now make the marinade dressing with ingredients and keep aside.

3. Take a large bowl, add the Pear, nuts, lettuce leaves and mix it together lightly.  

4. Add salt, pepper and a dash of lime juice to this. 

5. Keep it in the refrigerator. Just before serving mix in the marinade.

6. Now add the crumbled Feta cheese and toss it lightly. 

7. Garnish With Pomegranate seeds and Corrinader leaves. Serve the salad chilled and fresh.

Trust me it's a refreshing change to your regular salad. You can add cubes of cottage cheese if feta cheese is not available. 

Hope you liked my easy Recipe. If you have any other interesting salad recipe do share it in the comments below. 

Healthy Oats Chilla How to make a quick and easy Oats Chilla

Chilla is another name for a savoury pancake generally eaten for breakfast in Indian homes. It is a vegetarian preparation, shaped like an omelet it is the perfect substitute for egg. Chilla is made with Gram/ Besan flour. This flour is made with ground chickpeas.

The diet conscious substitute gram flour to make it still healthier Oats Chilla. This Oats Chilla is scrumptious and drool worthy packed with oats and vegetables. It is a low calorie dish that be made very easily in very less time. If you are thinking of easy healthy options then this recipe of oats chilla is a good option.

 

Ingredients

Will make 2 large Chillas

 

1/2 cups Oats
 1 tsp semolina (sooji)
 2-3 tbsp Curd
 ½ finely chopped onion
½ finely chopped tomato
 1 chopped green chili
1 tsp finely corriander leaves
Salt and pepper to taste
½ tsp cumin powder
Water to make the batter
Oil for cooking Chilla

Instructions

1. First dry roast the oats in a nonstick pan for 2- 3 minutes on medium flame by constantly stirring.  Take them out then let it cool down.

2. Now add the oats to a blender and blend to a course powder.

3. Add the semolina, salt, pepper, spices to the oats.  Now add the chopped onions, tomato, chilli and coriander leaves and lightly mix all ingredients together.

4. Add the curd and water and blend to make a smooth batter (Like for dosa or pancake)

5. Keep the batter aside for 10 minutes.

6. Now place a non stick pan on the flame, add oil and let it heat. Take one portion of batter and in a circular motion form a round shaped chilla.  

7. Cook on one side and then flip it to cook on other side. Cook well till brown.

8. You can make chillas according to the size you want. Serve it hot with ketchup or chutney.

 

Easy Recipe of Beetroot Pachadi

 Easy Recipe of Beetroot Pachadi

Beetroot pachadi is a chutney style dish of beetroot which is integral part of Onam Sadhya.

Bring in your Onam festivities with this mildly spiced, curd-based Beetroot Pachadi. This dish is a must on during every offering.  Its deep red color and unique taste  makes it extremely likeable in every morsel. Read the full recipe here:

Ingredients:

2 large beetroots

1/2 cup water

½ tsp cumin / jeera

1 whole chilli

½ cup curd

1 tsp salt

½ cup grated coconut

¾ tsp mustard

FOR TEMPERING:

½ tbsp mustard oil

Fresh curry leaves

1 teaspoon mustard seeds

3 dried red chilli

Method

1. Grate  both the beetroots and boil it in hot water. In the same utensil, add ½ salt and mix it well. Cover it using a lid and let it boil for 15 minutes till beetroot are cooked. 

2. Now take the 1/2  cup coconut, 3/4  tsp mustard,1/2 tsp cumin, 1 chilli combine all this. Blend it to a smooth paste in a mixer grinder. Keep adding water bit by bit to maintain the consistency of the paste.

3. Mix the paste with the grated beetroot and let them rest for a while.

4. Now cook this over a sim flame for 7-8 minutes to get the taste of raw coconut out. 

5. Let it cool down a bit and add 1/2 cup curd to the mixture and mix it well. 

6. Ensure that the curd doesn’t form lumps and the batter has smooth consistency overall.

FOR TEMPERING 

7. Heat ½ tbsp mustard oil in a pan and splutter 1 tsp mustard seeds, curry leaves and  dried red chillies.

8. Now pour the tempering over pachadi and let it settle at the top.

9. Now serve the beetroot pachadi piping hot with banana chips and steamed rice.

This Recipe was shared by my sister's Mother in law Ms  Arundhaty Vijayan. She makes some really amazing recipes in her earthen pots especially this Beetroot Pachadi and serves it with pride along with prawn curry and rice. 

H - Hakka Noodles - Vegetarian Restaurant Style

Its days of Quarantine and we are all indoors and cooking at home. Ordering food from outside is a total no-no in times like these. And what if you crave a bowl of Hakka Noodles?

So let's decide to cook up this interesting  Indo Chinese dish  here today. Well, all you need is some vegetables and a packet of noodles to prepare  Veg Hakka Noodles. And yes, it can be done under 30 minutes for sure.

So here I am preparing and sharing the recipe  of yummylicious and a  perfect restaurant style veg Hakka noodles.

Ingredients

1 packet Hakka Noodles
2 cloves Garlic
2 slit green chilies
1 bunch spring onions
1/2 cup Mixed Vegetables ( cabbage, carrot, beans and bell peppers)
1 tbsp Soy Sauce
1 tsp Rice Vinegar
1 tsp chilli sauce
Salt to taste
2 tbsp cooking oil
1 tsp Sesame oil

Method

1. At first, we need to boil our noodles before we actually start cooking it.
You can follow the instruction mentioned in the noodles packet for cooking it.

2. Or then put one liter of water to boil,  add a pinch of salt and then break the noodles into 4 halves and add it in.

3. Let the noodles cook for 3 to 4 minutes. Turn off the heat and drain the water. Immediately run it through cold water to separate the noodles and avoid them from sticking to each other.

Now to make the noodles

4. Chop all the vegetables, spiring onions and keep it aside.

5. Take a large wok or kadai and add the two tablespoons of cooking oil. When the oil is hot, add the chopped garlic and let it turn slightly brown.

6. Now add the green onions and green chilies and cook for one minute.

7. Next, add the cabbage, other cut vegetables, and salt. Mix and saute over a high flame for two minutes.

8. Reduce the flame, add the soy sauce, vinegar, and sweet chili sauce and allow the vegetables to cook for two more minutes.

9. At last, add the cooked noodles and one tsp of sesame oil and toss the noodles.

10. Serve it piping hot with a chili sauce or gravy of your choice.

11. Let it cook for two more minutes, and that's it. Veg Hakka noodles are ready.

12. Serve it hot with your favorite gravy or ketchup.

Easy Beetroot Cutlet Recipe #BlogChatterA2Z

Easy Beetroot  Cutlet Recipe

Hello Friends,
Today is the second letter of the alphabet B. And I bring to you a healthy and easy beetroot cutlet recipe. This crispy delicious beetroot cutlet is made with beets, potatoes, and spices.
This cutlet can be enjoyed plain or can be paired with some buns and coleslaw salad or eaten as a side dish with dal and rice. It even goes well with mint chutney and sweet chutney along with some yogurt.

This can easily be achieved in 30 minutes of time. Note the ingredients and make it soon.

Ingredients

2 medium Beetroots

2 small Potatoes

2 slices of Bread

1/2 finely chopped onion

1/2 tsp Red chili powder

1/2 tsp Amchur Powder

1/4 tsp Garam Masala

1 tbsp coriander leaves

Salt to taste

All-purpose flour - for coating

Method

1. Take a mixing bowl and add the boiled potatoes and grated beetroot. Mash lightly with the back of a spoon.

2. Add in finely chopped onions, coriander leaves, and dry spices.

3. Dry grind the bread in a mixer and add this to the mixture. 

3. Now knead with your hands to make a dough.

4. The dough should not be sticky.  Check it by rolling on your palm to make a ball. If it sticks you can add a little gram flour.

5. Now divide the dough into small round balls and flatten with your palm.

6.  Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil gets heated, take a small portion of the dough and add it to the oil.

7. Fry till they crisp from outside.

8. Now serve it the way you wish.

Note

You can air fry the cutlets or just brush little oil in a nonstick pan and cook it accordingly.

Here is my previous recipe for letter A- Apple Cinnamon Oatmeal recipe for the #BlogchatterA2Z Challenge 2020 

Quick and Easy Broccoli Cheese Soup Recipe

Quick & Easy Broccoli Cheese Soup

When life gives you lemons, use them to make lemonade”, is an age-old adage used to encourage positivity in any situation you are put into.

Well, today I wish to add to make another saying. When life gives you broccoli, use it to make a quick & easy Broccoli cheese soup.

So are you ready to make a delicious creamy broccoli soup with me? The best part of this soup is filling and very easy to make.  Yet it is a different soup, unlike the regular ones we make eg - Tomato or Spinach soup.  It is very healthy and has fab nutrient content.

This Broccoli soup was made with a twist. I added a dash of Parmesan Cheese to it. I have used Dlecta There’s just something magical about a hearty bowl of soup in your belly sipping warm soup as you watch your favorite TV aerial on the weekend.

Ingredients

1 tablespoon butter
1 chopped onion
3 cups fresh broccoli
1 potato
1/2 teaspoon  thyme (optional)
1 Chicken Stock Cube ( can use veg option)
2 garlic pods
Salt to taste
1/2 tsp pepper
1 tbsp fresh cream
1 heaped tbsp fresh parmesan cheese.

Method

1. Take a large saucepan, melt the butter and lightly saute the garlic.

2. Add the chopped onion, broccoli flowerets and chopped potato to this. Stir for about two minutes until vegetables soften

3. Now add the chicken cube, one glass of water to this. Simmer until broccoli is softened, about 8 minutes.

4. For faster results pressure cooker this for one whistle or maximum 5 minutes. We don't want to overcook it as the nutrients get destroyed.

5. Now transfer the vegetables into a blender and make a fine paste of it.

6. Place it back in the saucepan on low flame.to simmer. Add the pepper and thyme at this stage.

7. Lastly, add fresh cream.  At this stage no not add any water as the taste will get adulterated.

8. Turn off the heat and continue whisking until thick and bubbly.

9. Stir in cheeses & serve immediately. You can serve it with soup sticks or garlic bread.

Note 

You can even take the stems of Broccoli for this recipe.
The color of the soup can vary from yellow-green to light green. But that doesn't matter as you are definitely going to love the warm mushy soup.

Instant Maharashtrian Thalipeeth Recipe

Thalipeeth is a savory flatbread, a very common Maharashtrian dish. It is part of the Marathi cuisine for a long time. It is generally served at breakfast and also eaten as a snack. The dough is prepared from a flour called bhajanee. Several flours are mixed together with greens and other spices. Slow roasted in ghee or butter and served with ghee, butter, curd, chutney or mango pickle.

 

Did you know?🤔Thalipeeth is an age-old Maharashtrian traditional recipe that is extremely healthy, nutritious and filling. Women back then made Thalipeeth when she had small qualities of various flours. It is also commonly called Pitla. I was first introduced to Thalipeeth by my Maharashtrian maid in Childhood. One is never enough, you always crave for a second piping hot Pitla on your Thaat(plate)

Ingredients

1 cup Fenugreek Leaves(Methi)/
Or
Palak leaves
1 Finely Chopped onion
2 Green Chillies
1/2 cup whole wheat flour
1/2 cup Jowar Flour (Sorghum)
1/2 cup Ragi Flour (Finger Millet)
1/2 cup Gram flour (besan)
1 teaspoon Red chilli powder
1/2 teaspoon Turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 cup yogurt
1/4 tsp asafoetida (hing)
Salt to taste
Oil / ghee for smearing

Method

1)Wash and roughly chop up the fenugreek leaves and keep this aside in a bowl.

2)Take a  mixing bowl, add the whole wheat flour, jowar flour, ragi flour, besan, turmeric, red chili powder, coriander powder, cumin powder, salt and mix well with a spoon.

3)Now add in the chopped fenugreek, green chili and onions.

4)Now make a firm Thalipeeth dough using curd and lukewarm water. By adding water slowly bit by bit, you can assure that all the ingredients are mixed well together.

5) Divide the dough into equal parts, press each ball down on a wet surface to make a round roti with your fingers. Let it not be too thin. If you wish you can cut it into a perfect circle with the help of a round plate. Make small slits or cuts in Thalipeeth so it cools evenly.

6)Now preheat the pan or skillet on medium heat.

7)Transfer the patted thalipeeth on the preheated skillet carefully so that it doesn't break.

8) Pour a teaspoon of oil or butter around and let the Thalipeeth cook on the base for about 4 minutes.

9)Flip over the thalipeeth and cook on the other side. Cook on slow so that it cooks evenly and crisps on the outside.

10) Prepare the rest of the Thalipeeths in the same way.

11) Serve it piping hot with the accompaniment of your choice.

Instant Maharashtrian Thalipeeth Recipe

Note

1. You can use grated cucumber or bottle gourd instead of methi or palak leaves.
2. Grate a small amount of ginger during winter months for that added heat and deliciousness. 

Want a Change?
Welcome, Morya foods. It's an instant mix of your favorite Thalipeeth. Four delicious prepared Thalipeeth in one packet. You need to keep it frozen and heat and eat. Authentic flavors and very easy to prepare

Morya foods are available on big basket and you can also check Moryafoods for their range of products.

Soya Chunks Masala Curry

Hello Foodie friends,

Today I come to you with another Vegetarian recipe. It is a medium spicy curry of soyabean chunks. Soya is  an excellent source of protein and is very beneficial for health.
Soya Chunks are generally tasteless but when added to gravy it absorbs the flavours that it is cooked with. But soya needs to be soaked and washed well before adding to the gravy. 

  So lets put our aprons on and get cooking this delicious Soya Chunks Masala Curry.

Ingredients

1 cup Soya chunks
2 big Onions
1 tsp cumin seeds
1 tsp Ginger garlic paste
4  small Tomatoes
1 tbsp cream and curd
1/4 tsp Turmeric powder
1 tsp Chilli Powder
1 tsp Coriander powder
1/2 tsp Garam masala powder
2 tbsp cooking oil
1 Bayleaf and few dry spices
1 tbsp Kasturi methi
2 tbsp Coriander leaves
Salt to taste

Preparation

1. Bring one liter water to boil with a little salt. When it starts boiling, add the soya chunks an stir for 4-5 minutes. Switch off the gas and keep it aside for 15 minutes. Later you must drain the water and squeeze out excess water. Cut into halves and keep it aside.

2. Heat oil in a kadai, add cumin seeds, bay leaf, dry spices and let it splutter.

3. Now add finely chopped onions and saute until it turns translucent.

4. Now add the ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.

5. Add chopped tomatoes and all the dry spices.

6. Let the mixture cool and transfer to the mixer, blend the gravy.

7. Transfer it back to a Kadai,  add one cup water and let the gravy boil.

8. Add the soya chunks and let it cook for 2 -3 minutes.

9. Now add curd/cream mixture and crushed Kasturi methi to this gravy and cook on low flame stirring from time to time.

10. Cook on low heat stirring from time to time, so that the soya chunks will absorb the masala well.

11. Add salt to taste and lastly season with coriander leaves.

12.  Serve hot with jeera rice or rotisserie. This dish will taste delicious with naan or bread too.

Kerela Style mix vegetable - Beans Thoran Recipe

           Kerela Style mix vegetable Thoran   

My recent trip to Kerala was nothing less than a culinary treat for me. The best part was learning how to cook up a Kerala style mixed vegetable thoran. It was prepared by the sous chef of Greenwoods Resorts. In his live demo, he prepared it in less than ten minutes.

It can be prepared with a variety of vegetables. I have made it with cabbage, carrot, and french beans. You can also use peas, cauliflower, and capsicum. All you need to remember is to chop them, check the video to see how finely chef can chop.

This is that simple, healthy and gluten-free dish that can be stirred up 15 minutes before dinner time and served piping hot on a dinner table.

  Ingredients

1 cup chopped cabbage
1 cup chopped carrots
1 cup chopped french beans
1 cup chopped onion
1/2 cup grated coconut
1 tsp chopped garlic
2 chopped green chilies
1/4 tsp turmeric
1/2 tsp mustard seeds
3 tsp coconut oil
1/2 tsp red chili powder
1 sprig curry leaves
1/2 tsp cumin powder
Salt to taste

 Method

1. Preparation before cooking is very important. It eases the process of cooking. We need to finely chop all vegetables.

2. Heat 3 tsp coconut oil in a nonstick pan. Once the oil is hot add  mustard seeds and let them splutter.

3. Now add chopped onion, garlic and curry leaves. Saute for one minute till onions are translucent.

4. Now add turmeric powder and saute for a few minutes on low flame.

5. Add the chopped cabbage, French beans and carrot. Saute for 2 minutes more.

6. Add half little water, cook the pan and cover for 5 minutes. Stir occasionally and don't let the vegetables burn at the bottom.

7. Next, add the grated coconut and cumin powder. Combine everything together.

8. Cover the pan and cook on low flame, stirring occasionally.

9. Finally, when the dish is done, serve it piping hot with Malabari style Kerala Paratha.

Vegertarian food can be enjoyable too. 

Best Indian Mixed Vegetable Rice Pulao Recipe

Hello foodies,

Put on your aprons and lets cook with Sweetannu today. Stirring up a really easy Mixed Vegetable Pulao (Veg Pulav) for lunch. This spicy rice dish needs no introduction at all.  This is prepared by cooking rice with various vegetables and spices. In this recipe, I have made my work really easy by using Kitchen aid ready powders in this recipe. You can use regular vegetables instead.

 It's the spices that add the real flavour and taste to the Vegetable  Pulav. You can make it in a pressure cooker or then cook the rice separately and then add to your vegetable mixture. I prefer taking little more efforts to cook my rice separately as it gives the best results. The grains of rice does not stick together unlike when you use the pressure cooker.

Ingredients

1 cup Basmati Rice
1 medium Onion,
2 small Tomatoes
1/4 cup Green Peas
1/4 cup French beans
1/4 cup Carrot
2 slit green chilies
4 cloves of garlic
1/4 cup cauliflower
1 tbsp ghee
1 small Bay leaf
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1-inch piece of Cinnamon
Chopped coriander leaves
2 tablespoons Oil
2 cups Water
Salt to taste

Method

1. Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.

3. Heat oil in a pan. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and garlic sauté for  2 minutes until it emits a nice aroma. ( substituted onion garlic with kitchen Dlite powders in proper proportion)

3 Add chopped tomatoes and green chilies and sauté on low flame for one minute.

4. Now add green peas, french beans,  carrot, and cauliflower.

5. Now sir-fry all the vegetables for approx 2 minutes. Also, add dry spices at this stage.

6. Parboil the rice, with one tsp ghee and a little salt.

7. Now strain the rice and add to the vegetable mixture. Stir-fry them for approx. 2 minutes.

8. Add 1 cup water and mix well.

9. Close the lid and cook over medium flame till water dries up. Do not keep mixing at this stage.

10. Let it cool at room temperature.  Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

11. Serve this with raita or dahi curry, pickle, and papad.

Note

1. For this recipe, I substituted onion, tomatoes, green chilies and garlic. With Kitchen D'lite -Ready to use powders. The cooking procedure got easier. No chopping or hassles of peeling onions and garlic.

2. You can prepare it in a large quantity in a larger pressure cooker. Just use rice and water in 1:2 ratios. i.e. for every one cup of rice, two cups water should be added.

Vegetarian Soyabean Kheema Masala

Vegetarian soybean kheema is often confused for mutton mince. And is very often compared to kheema as in taste. Infact some of my friends call it the vegetarian kheema and vouch that you cannot tell the difference between veg and non veg kheema.

So I decided to try to do the recipe exactly like mutton mince with a twist,  added american sweet corn, not peas or potatoes.
An important point is to wash the soyabean in warm water and squeeze a dash of lime if you wish to eliminate the distinctive smell of soyabean.

The key  to prepare soyabean kheema is the right timing for adding each ingredient and give it ample time to cook otherwise the raw taste of soya is not going to make the dish delicious enough to relish.

Ingredients

2 Cups Soya granules
1 chopped Onion,
1 cup tomato puree or grind 2 tomatoes
2 slit Green Chilies
1 tbsp ginger garlic paste
Handful of whole garam masala spices ( Bay Leaf,  Cardamom. Cloves,  Black Peppercorns. Cinnamon Stick)
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder
1 tsp Garam Masala Powder
1 cup of sweet corn
Juice of one lime
2 tbsp cooking oil
Salt to taste
Chopped corriander leaves

Method

1. Firstly we have to prepare the soyabean before we cook it. Make some water hot and soak the Soyabean Granules in it. Let them sit in the water for 10-15 minutes. Now squeeze the juice of one lemon in the water and stir. After 5 minutes squeeze to drain extra water. Now its ready for cooking.

2.Heat oil in a pan and once the oil is hot add whole dry spices (bay leaf, black cardamom, cloves, peppercorns, cinnamon and sauté it for 2 minutes.

3.  To this add the finely chopped onions and cook untill the onions are golden pink in colour.

4. Now add the ginger garlic paste, slit green chillies and  saute for 2 more minutes.

5.  Next step is to add turmeric powder, coriander powder, red chilli powder and give it a good stir.

6.  To this add the tomato puree to the pan and stir the mixture  on slow heat for about 5 minutes. Cook till oil separates from the cooked onion/tomato mixture.

7. Add minced soyabean and salt at this stage. Cook it for 5 minutes and make sure that soya is not sticking to the bottom. Do not add any water here. Let the masalas blend well with soya.

8. Now add 1 cup of American corn and mix for another 2 minutes.  water. Stir well,  cover the pan and cook.

9. Cook till all the water evaporates.and rawness of soyabean has gone. Saute for five more minutes on slow flame.

10.Garnish it with fresh coriander leaves and serve it hot with fresh chapati or naan bread.

Stuffed Capsicum Recipe/ Bharwa Shimla Mirch

Hello everyone,

You must be thinking that the Stuffed Capsicum recipe might be a very difficult one to execute. Laborious and time-consuming. However, that's not the case. It takes the same ingredients you would put in an aloo-capsicum bhaaji and almost the same time too. It's totally worth making Stuffed Capsicum as it looks and tastes fabulous.

The Stuffed Capsicum can be enhanced with cheese however I decided to keep it simple with a spicy potato mixture. Note the ingredients and the recipe below.

Ingredients

Half kg bell peppers (5 -6 medium sized capsicum)
2 tbsp oil
1/2 kg boiled potatoes ( peel and mash them)
1 tsp cumin seeds (jeera)
1 medium-sized onion
2 green chilly
1 tbsp chopped garlic
1 tbsp roasted peanuts
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp mango powder (amchoor)
1/2 tsp Turmeric powder

Method

1. Heat 1 tbsp oil in a small frying pan, now add the chopped garlic and saute for one minute.

2. To this add the onions, green chilies, and peanuts. Roast this on medium flame until onions are nicely caramelized and browned.

3. Now add the dry spices and salt. Roast the mixture on low flame for 2 minutes.

4. To this add the mashed potatoes and mix well. See that all the masalas and potatoes are mixed well together.

5. Now cut off the stem of the capsicums, scope out and remove all the seed from inside. Cut the base of capsicum to see that it stands.

6. Now stuff each capsicum with the potato filling pressing it flat over the top to avoid spillage.

7.  Heat the remaining oil in a frying pan and place each stuffed capsicum in it.

8. Rotate and cook from all sides till capsicum is browned. You can keep a constant watch as it cooks. When capsicum has slightly softened that means it has been cooked. This should take about 2-3 mins on each side.

9. Stuffed bell peppers ready to serve. Serve it appetizers or side dish with ketchup or Mayo.

Note

You can add herbs or spices to your own liking and try the recipe. The cheese will make it indulgent and delicious.

Instead of cooking the stuffed Capsicum in a pan, you can roast them in a grill/oven.

Now grab a fork and enjoy!!