Archive for the ‘vegetables’ Category

Simple Healthy Macaroni


Hello Friends!!!!! I was hibernating even before winter was here. Sorry for that. And I can see fall colours everywhere. Ohh!!!!! They look beautiful. Everytime I find them new and interesting. Now I am back with something u all will love. Just as simple as preparing noodles. Thanks to my friend P. Though I prepare noodles this way simple I never tried with macaroni. It is simple, filling and everyone loves it. You can add whatever veggies u like in it lot of veggies can go in it. I found some free time for a post. I prepared this long back and got to post today. My kid loved Macaroni. So this is for you.

Ingredients:

Macaroni……………2 fistfuls

Water……………….big pot full

Onions………………1/2 small

Veggies…………..carrots, capsicum, tomatoes

1 each (U can use whatever u wish)

Oil……………………1tsp

Salt………………… to taste

Coriander leaves………fistful

Curry leaves……………3

Method:

  1. Boil water in a big pot adding salt. Now add Macaroni to the boiling pot and let cook uncovered for 8-9 mins.
  2. Drain the water in a strainer and collect the Macaroni.
  3. In a pan heat oil and add onions and let them fry when they turn transparent add carrots and curry leaves.
  4. Now add capsicum let them cook and when the capsicum turns soft.
  5. Add salt and tomato let cook and add coriander leaves and macaroni.
  6. Mix well and serve hot.

Note: The capsicum gives spiciness to the dish and tomato gives the gravy which coats the macaroni well. You can make any changes u wish.

You can use wheat macaroni if u like. That’s healthy. And better. Will try it next time.

Gongura pachhadi


This is Called “Andhramata Gongura”. Gongura chutney and Mudda pappu is evergreen combination of Andhra. Well my father tells a little poetry while eating. Gongura pachhadi can be made in different ways. This is the way my grandmother and mom prepare when they are in a hurry and to make it soon for any lunch or dinner. Its shelf life is 1 week if refrigerated. But it’s authentic taste and flavor tempts us very much. There r different ways to make a pickle out of this but even this is very good. We make this as it tastes good and fresh. And the nutrients we get from this are more. It is fresh and has a very different taste. Specially made in coastal districts of Andhra as I know. And the onions in this chutney give a very special and different taste. When it is served with piping hot rice with a dash of ghee and this chutney it tastes good. And when I saw these leaves in grocery store then I grabbed a bunch so that I can make it. Then I called up my mom for recipe. Even though I make all kinds of chutneys I never prepared this one. And came to know it’s not special and I know how to do this one. I was so happy finally I could make this.

U can find more information on Gongura in Wikipedia.

Preparation time: 5mins

Cooking time: 5mins

Ingredients:

Gongura leaves/sour leaves…………4 hand full of leaves (don’t use the stem)

Red chilies (dried)………….10-12(as per spice level) toast them in a pan till it leaves flavor.

Onion……………………………1/2(small)

Cumin seeds………………….1/2 tsp

Garlic pod…………………………..1

Tempering:

Mustard seeds…………1/2 tsp

Cumin seeds………………1/2 tsp

Urad dal……………………1/2 tsp

Red chilies…………………1

Garlic pod………………..1

Curry leaves………………4

Oil………………………………1 tbsp

Method:

  1. Wash the leaves and cook in a pan covered till it leaves water and reduces to ¼ of quantity it is cooked.
  2. In a blender/chopper add cumin and garlic pod and red chilies and blend.
  3. Now add the cooked leaves and again blend adding salt.
  4. At the end add onion and blend it once.
  5. Now add the tadka/tempering to it and mix well.

Tempering:

Add tbsp oil in a pan and add red chilies, garlic, mustard seeds, cumin seeds, urad dal, curry leaves. Add them in this order and let them leave a bit flavor around and add to the chutney prepared. Don’t over fry them

Note: 1.The gongura leaves are so sour adjust the spice level based on that. It goes well with rice and ghee as any other chutney does.

2. The taste also depends on tempering for any dish.

Paalak Paneer


                    

Punjab……………The land of Five rivers. The Punjabi Cusine is one of the best cuisines in India. Of course each and every state has their own cuisine, but all of them Punjabi cuisine takes the cake from all by its variety starting Buttery parathas, Naans, Kulchaas to palak paneer, tandoor and the rice variety all with the sufficient blend of spices in them. Today I am posting palak paneer. Let me tell u something we can make this easily. I am fond of palak paneer I love eating it with Naan .But Now this is the fastest dish I can make for a nice healthy dinner. I still remember the day in Newyork airport we had this Punjabi chole and spinach curry with rice for 7$ 5yrs back. Till then I was not an ardent fan of any cuisine other than Andhra except for Manchurians.

I am posting this for RCI Punjabi cuisine hosted by Richa of As Dear As Salt.

Preparation Time: 5 mints

Cooking time: 10 mints

Spice level is mild.

Serves…………4

Ingredients:

Spinach……………..1 lb pack.

Paneer (Indian cottage cheese)……….1 pack (cut into cubes)

Onion…………………1 chopped

Green chillis……….3 chopped

Garam masala……….1 tsp

Salt………………………….to taste

Turmeric………………….I/4 tsp

Ginger-garlic chopped……… 1 tbsp

Method:

  1. In a pan heat one tbsp oil add chopped onions,green chillis,ginger garlic. Sauté them.
  2. Now add washed spinach no need to chop.
  3. Add water cover and let it boil for 2 mints. The spinach is cooked, keep aside and cool.
  4. Transfer the cooled spinach into blender and puree it.
  5. In a flat pan place the paneer cubes and sauté them without oil till the sides turn golden brown on all sides.
  6. Keep them aside.
  7. Now in the pan add little oil, cumin seeds and spinach puree, add salt, turmeric powder and garam masala.
  8. Let it boil for 2mins,now add paneer. Mix well.

Serve hot with Naan or as u wish. We had ours with Butter Naan.

Crescent Samosa Rolls



As a kid I always loved eating samosas. Well who don’t love eating them? When I go down through my memory lane samosas are part of my life. It’s a very nice snack to eat out. I never tried making them at home. I still remember my college days we ate the huge hot samosas in our college canteen. I wish we can again go and sit in the canteen and eat with friends. And when we are staying in Hyderabad my hubby dear pampered me bringing samosas almost every day while returning from office (he sure does know my tastes).Ahh……….those golden brown colour and the curry in it is sure a treat for jihva. We cannot stop eating them. But the thing I don’t like is the deep frying in samosas. Then I thought to bake. With what? I had crescent rolls handy and gave it a try. Though these r fake samosas and this is just an attempt to make them. We loved the beauties. Hope u too will love them. As this is made of crescent dough it taste entirely different. But it’s a good change once in a while. U can make this with puff pastry also. That will be another post. I am saving it.

Preparation time:40 mins

Ingredients:

Crescent rolls…………………1(Pillsbury preferred)

Potatoes………………………4 big (boiled and cut into pieces)

Onion……………………………1 big (chopped)

Peas…………………………….1 cup

Coriander leaves……………1 fistful

Green chillis…………………………3(chopped)

Ginger-garlic paste……………..1 tsp

Garam masala……………1/2 tsp

Chat masala……………….1/2 tsp

Turmeric………………………..1/4 tsp

Red chilli powder…………1/2 tsp

Lemon juice………………..2 tsp

Salt ………………………….to taste

Oil…………………………….2 tsp

Method:


Making stuffing:

  1. Boil potatoes and cut into pieces. Chop onions, coriander and green chillis.
  2. Now in a pan heat table spoon oil add chopped onions and green chillis. Let them fry and add gingergarlic paste.
  3. Add the potatoes and salt, turmeric mix well.Now add garam masala,chat masala, red chilli powder,lemon juice.
  4. Let it fry for 2 mins add lemon juice and remove from heat.

Making Rolls:

  1. Open the crescent rolls dough as directed and u get eight triangles.
  2. Now place the stuffing in the middle and roll as u feel comfortable or as shown in pictures.
  3. Now place the rolls on greased aluminum foil or tray.
  4. Place in preheated oven at 350 c and bake for 20 mins or till they turn golden brown.

Serve hot with tomato ketchup or green chutney.

Mushroom Vindaloo



I am occupied a bit with my daughter, husband and everything else except blogging is in my list of items. These days my daughter is going to pre-school and I thought I get some-time for me and I am getting the time and enjoying it. But I put blogging on the second burner it’s not I don’t have time or anything but I am feeling a little full off hands with all those I want to do. that’s it. And coming to the recipe there is something to tell about this. Here is the good nutritious Mushroom curry which just boost your taste buds. This is another one from my hubby. Trust me it’s a good one from him. It just has sufficient amount of everything in it and resembles restaurant dish. I have another thoughts in my mind why not start as a restaurant with my hubby as a chef. OK….OK……..I am crazy. I am kidding. But it’s not a bad idea. What does u say? OK now let us jump to the recipe.

Ingredients:

Mushrooms………………….1 pack (button preferred as whole else slice them).

Green pepper………………..1 chopped lengthwise

Onion………………………………1 big (paste) and 1 small……….sliced

Tomato……………………………1 big (paste)

Yogurt……………………………2 tsp

Garam masala………………..1/4 tsp

Chilli powder…………………..1/4 tsp

Salt…………………………………..to taste

Coriander powder…………………1/2 tsp

Cumin powder…………………..1/4 tsp

Turmeric powder………………..1/4 tsp

Oil…………………………………………2 tsps




Method:

  1. Heat oil in a pan .Add garam masala, coriander powder, cumin powder, turmeric powder, chilli powder.
  2. Add onion and tomato paste. Sauté till it turns light brown.
  3. Add mushroom pieces and stir it, now add yogurt and mix.
  4. Add salt and stir , leave it for 15 mins until u get the required consistency.
  5. Now in a pan add oil and remaining onion and green pepper fry till they r half done.
  6. Add these onions and green pepper to the mushroom gravy stir well, leave for 1 minute.
  7. Serve hot with Chapati, roti, Naan whatever u like it.

Carrot Punugulu

Carrot punugulu………phew!!!!!! What’s this name? Yha……it’s true they r carrot punugulu they have carrot in them. The reason behind them is my daughter. As I am sending her to pre-school I have to send her some lunch with her, and she cannot eat rice by herself. And I am thinking of something that has a bit of nutrition value in them and she does be able to eat by herself. I never tried but I know is too small to feed by herself rice as we do and I don’t want her to be a messy child in her class. So these came into my mind as my mom used to pack these as a snack. I added 1 carrot to them and they became carrot punugulu, and they even tasted good. My little girl liked them so much. And now-a-days I am juggling over the snack recipes like these that I do be able to pack her for lunch. I am a bit relaxed because even though she has half of the snack and fruits I pack I feed her after coming home as I am sending her only for 2 half days. Otherwise I would have been a bit more serious regarding this matter.

Ingredients:

Rice flour………….1 cup

All-purpose flour…..1/2 cup

Yogurt/curd……………2 cups (should be a bit sour).

Baking soda……………1/2 tsp

Salt………………………….to taste

Carrots……………………2(grated)

Onion……………………….1 (small) chopped

Green chilies………………3 chopped (omit this for children)

Oil……………………………..to deep fry

Method:

1. Mix all the ingredients with curd, water (if needed).The batter should be thick (so that we can be able to drop little balls in hot oil).

2. Heat oil in a pan.

3. Drop the batter into small balls using hand or spoon.

4. Fry till they turn golden brown drain and remove onto tissue paper.

5. Serve hot with ginger chutney or groundnut chutney.

Note: These taste better if the batter is prepared 3o mins prior to making them.As our curd will not be that sour that we get in India. And they even soak a bit and tastes good.

Simple Mushroom Stir Fry

                                                         Mushroom stir fry

Mushrooms r one of the high protien veggies that we can play with while making them they r easy to make and blends well into different kinds of dishes.Here i am making a simple stir fry which can be made in a hurry and sure can get accollades for the dish.It goes well with roti,rice,pulav.And the best part is my daughter she loves eating mushroom only mushrooms isn’t that good to see when u prepare something and ur kids want to eat the whole of it.She loves mushrooms so i mix it in rice and give her the mushoorms as many as she like to eat.

Ingredients:

Mushrooms……………..1 pack.

onion………………………..1 chopped

green chilies………………2 chopped

ginger garlic paste……..1 tsp

salt…………………………to taste

turmeric……………………1 pinch

chilli powder………………1/2 tsp

garam masala……………….1/2 tsp

coriander powder……………..1/2 tsp

coriander leaves………………..fist full

Method :

1.In a pan take 2 tsp oil and add onions and green chillies and let them fry

2.When onions turn translucent add ginger garlic paste.

3.Next add washed and sliced mushrooms and cook till mushrooms leaves water add salt and turmeric.

4.Fry till the water is vanishes add chilli powder and garam masala.stir fry till the mushrooms are cooked well 

5.To garnish add chopped coriander.

That’s it,it barely takes five minutes.Hope u all like it.