Minestrone Soup | Soup Recipes

This delicious soup is wholesome and sure to fill you up (and your fridge) for a weeknight dinner. Just pick up a loaf of bread from the supermarket (or bake one if you have time) to pair it up. Or skip the bread altogether, it is awesome by itself.
Now, filling up the fridge part, this recipe serves a great make-ahead meal and is a double amount of what my family has for dinner. So whenever I make this, it serves the next meal too. It can also be frozen.

Ingredients:
Serves - 4-6
Olive oil - 3 tbsp
Onion, chopped - 1 cup
Garlic, minced - 4 cloves
Celery, chopped - 2 stalks
Carrot, medium sized, diced - 2
Green beans, chopped - 1 cups
Cauliflower florets - 1 cup
Broccoli florets - 1 cup
Bell peppers, julienned - 1 cup (I used mini peppers)
Dried Italian seasoning - 1 tbsp
Crushed tomatoes from can - 2 cups
Sugar - 1/4 tsp
Vegetable Stock / Chicken stock - 3 cups (Use low sodium variety)
Water - 3 cups (You could substitute stock for water)
Black beans, cooked - 1-1/2 cups (or use 1 can of black beans, rinsed)
Salt & pepper - to taste
Pasta, any small variety - 1/4 cup
Parmesan cheese - to garnish (optional)

Method:

Heat oil in a large stockpot and saute the onion, garlic and celery. When the onion takes a light shade of brown add the carrots and green beans and fry for 3 minutes. Now tip in the cauliflower and broccoli florets and saute for another 2 minutes. Now add the bell peppers and the italian seasoning. Add the crushed tomatoes and sugar. Now add the stock and water with salt and pepper to taste. Allow the soup to come to a boil. Add the black beans and simmer covered for 15 minutes. Add the pasta and continue to simmer for another 5 minutes. Serve hot in a bowl, topped with parmesan cheese.

Oven Roasted Winter Vegetables

Is it still Winter or is Spring already here? The Sun is playing hide-and-seek every other day. Past weekend was pretty warm here in Northern California and the forecast says so for the next few days. Nevertheless, if it is still cold in where you live or just so, you could make these easy oven roasted winter vegetables. It is a versatile dish which can be a side for rice or quinoa or can easily be converted as a main course with just a cup of yogurt.

Ingredients:
Serves - 4
Carrots, medium - 3
Butternut squash - 1/3 of a medium sized one
Red Potato - 1
Sweet Potato - 1
Red bell pepper - 1
Green bell pepper - 1
Eggplant - 1/2 of a large one
Zucchini - 1
Garlic, crushed - 3 cloves
Extra Virgin Olive oil - 3-4 Tbsp
Salt - 3/4 tsp
Black Pepper, freshly ground - 1/2 tsp
Dried Italian seasoning - 1 tsp
Rosemary, fresh - 1 Tbsp

Method:
Preheat the oven to 425 F. Line a baking sheet with foil and grease with a little oil. Cut the vegetables, carrots, potato, sweet potato, eggplant, butternut squash into half an inch cubes roughly. Cut the bell peppers into half and inch discs and the zucchini into half moons. Place the cut vegetables in a mixing bowl and add the other ingredients. Mix well with your fingers to coat the seasoning all over the vegetables. Spread in the baking sheet in a single layer and bake for 30 minutes in the preheated oven, tossing the vegetables once midway. Serve hot as a side or a snack.
Notes: I used about 7 cups of raw cut vegetables.

Mushroom Zucchini Skillet Noodles

What is your idea of a quick lunch? Mine is a simple rice or noodles with lot of veggies and fresh herbs. A little olive oil or sesame oil would sure be there for that flavor. This skillet noodles is something that can be whipped up in under 20 minutes start to finish. While your noodles is cooking, clean and chop up the veggies. Stir fry the veggies when the noodles is cooling.
I made this in my new addition in my kitchen. My cast-iron skillet. My new love. I see me reaching out for my skillet for most recipes and I love it.

Ingredients:
Serves - 2
Whole Grain Spaghetti / Soba Noodles - 5 oz 
Mushroom - 8 oz ~ 250 g
Zucchini - 1 medium
Garlic - 1 clove
Extra Virgin Olive Oil - 2 tbsp + more if needed
Fresh Rosemary - 1 tbsp
Salt & Pepper - to taste

Method:
Cook the pasta/noodles according to instructions. Drain and set aside, loosely covered. Clean and cut the mushrooms in to thick slices. Slice the zucchini into thin quarters. Crush and peel the garlic. 
Heat oil in a cast iron skillet and add the crushed garlic. When the garlic starts to brown, remove it from the pan, we just want to infuse the garlic flavor to the oil. Add the cut mushrooms and layer it on the pan. Allow it to brown on both sides. Now add the zucchini and fry for a minute or two until it starts browning. Add the finely chopped fresh rosemary with salt and pepper. Add the cooked noodles and remove from heat. Toss the noodles well in the pan. Serve hot.

Pumpkin Mashed Sweet Potatoes

Every cuisine has its own special recipe with sweet potatoes. I already have posted a snack recipe with Sweet Potatoes. The sweet potato balls is a snack grandma would prepare for us when we return hungry after a long day at school. This recipe here is my own and is actually a spin-off on my Sweet Potato Balls recipe. What is better than to prepare a "mashed" version of these? After all, it is the Thanksgiving season. And to make it synchronous with the fall season I also added a small pumpkin.
Looking for more mashed potatoes recipes - Check out my Garlic Mashed Cauliflower - no guilt, just great taste.

Ingredients:
Serves - 2
Sugar Pumpkin - 1 small (see notes)
Sweet Potato - 1 medium (I used the one with white flesh)
Butter, room temperature - 1 tbsp
Whole milk, warm - 1/2 cup
Salt - 1/2 tsp + more as needed
Pepper - 1/4 tsp

Method:
Halve the sweet potato (skin on) and drop in salted boiling water. Cook until fork tender, about 15-20 minutes. Cut the small sugar pumpkin into four. Remove the seeds and the fibrous inside. Drop to the potato boiling water in the last 7 minutes, it gets cooked fast. Drain water and allow the sweet potato and pumpkin to cool. When cool enough to handle peel the skin and mash with a potato masher or a fork. Return the pot back to medium heat with the mashed sweet potatoes and pumpkin. Add all the butter and the milk (little by little) and mix with a wooden spoon. When all of the milk is used up, remove from heat and add pepper and a pinch of salt. Serve warm.
Notes:
If using pumpkin puree from can use 1/2 cup for this recipe. Using canned pumpkin would give a more pronounced orange hue.
Don'ts
1. Don't wash the cooked drained potatoes in cold water. The sweet potatoes becomes gooey. This tip is applicable for regular potatoes as well.
2. Don't use a blender or any sort to mash the sweet potatoes. The blades release too much starch than needed and the sweet potatoes (or potatoes) will become gummy.

Easy Vegetable Pulao | Pressure cooker Pulao

This is a recipe for a simple pulao which can be done in the essential Indian cooking device, the pressure cooker. It is a mix of my Peas Pulao and Coconut milk rice recipe. I had never tried using shallots aka pearl onions before now in a pulao recipe. I ran out of regular onions and used shallots in place of them. I can't stress enough but try using them in your pulao recipes next time, it tastes awesome.

Ingredients:
Serves - 2
Rice - 1 cup (160 ml)
Carrots - 2, chopped
Peas - a handful
Pearl onions - 4, peeled and sliced into rounds
Ginger garlic paste - 1 tsp
Bay leaf - 1
Garam masala - 1/2 tsp
Oil - 2 tsp
Coconut milk - 1 cup
Water - 1 cup
Salt - to taste

Method:
Wash and soak the rice for 5 minutes, then drain the water. Heat oil in a pressure cooker and add the bay leaf. After a minute or so add the sliced onions and saute until they turn pink. Add the ginger garlic paste and saute in medium heat for 2 minutes. Now add the carrots, peas and garam masala with salt. Add the rice and fry for a minute. Add the coconut milk, water and check for salt. Cover and pressure cook for 2 whistles. Fluff with a fork and serve hot with any spicy curry. I served with Bahara Baingan.
Linking this to Priya's Vegan Thursday's.

Kadai Paneer | Indian Curry Recipes

If you go to any Indian restaurant outside India you may most definitely come across two curry dishes. First, Paneer Butter Masala aka Paneer Makhni and the second, Kadai Paneer. Kadai paneer is named so because the whole dish is made in one Kadai, the Indian wok. It is made with fresh ground spices and is spicier compared to its counterpart Paneer Butter Masala (it has cream).
Paired with any Paratha or Naan, it is great for lunch or dinner.

Ingredients:
Serves - 3-4
Recipe adapted from vahchef
Paneer - 200 g/7 oz, cut into 1 cm cubes
Red bell pepper - 1 - cut into small cubes
Onion, cut into small cubes - 1/2 cup
Onion, finely chopped - 1/2 cup
Fresh Ginger, minced - 1 tsp
Garlic, minced - 1 tsp
Ripe Tomato - 3, approx 1-1/2 cups chopped
Garam Masala powder - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Spice Mix:
Dry Red Chillies - 3
Peppercorns - 1/2 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp

Method:
Dry roast the ingredients for spice mix until toasted. Allow to cool and pulse in a coffee grinder/mixie until coarse. Remove 1 tsp of this mixture and reserve. Grind the remaining spice to a fine powder. In a pan spray little oil and fry the bell pepper cubes in high heat until lightly charred. Repeat the process for the cubed onions. Add 1/2 tsp of oil again and fry the paneer pieces until light brown on all sides. Dunk the fried paneer pieces into a bowl of water. Heat oil in a kadai and add the chopped onion, ginger and garlic. Fry until the onion becomes soft. Add the garam masala powder and the finely ground spice powder and saute for half a minute. Add the chopped tomatoes and a pinch of salt and continue cooking until the tomatoes become mushy. Add about half a cup of water based on desired thickness level. Allow it to come to a boil and reduce the heat to simmer for 5 minutes. Add the bell peppers and onions and continue to simmer for 5 minutes. Now throw in the paneer (drain the water and squeeze excess water) and mix well. Remove from heat and transfer to a serving bowl. Sprinkle the previously reserved coarsely ground spice powder over the top. Serve hot with parathas or jeera rice.

Pudalankai Poriyal / Snakegourd Stir-fry | Stir-fry Recipes

Vegetables which grow in vine are very good for health. They are low are sugar and calories and rich in minerals and nutrients. Snake gourd is one such vegetable. If you have never heard of snake gourd or looking for a simple recipe with the vegetable, this one is for you. With bare minimum ingredients it can be made as a tasty side dish for rice. As with any poriyal recipes I like to have them topped with yogurt.

Ingredients:
Serves - 2
Snake gourd / Pudalankai - 2 cups (see notes)
Toor dhal - 2 tbsp
Grated Coconut - 2 tbsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Red chilli - 1
Curry leaves - a few

Method:
Wash and cut the ends of the snake gourd. Cut into four lengthwise. Remove the flesh and seeds inside and discard. Stack the cut pieces and slice thin. In a saucepan sprinkle little salt and turmeric powder. Add the sliced vegetables and cook covered for 5 minutes. When cooked, drain the water and allow the cooked vegetable to cool. In the same water add the toor dhal and cook partially covered for 5 minutes. The toor dhal should be cooked through but still hold its shape. Drain the water. In a frying pan add oil and splutter the mustard seeds and urad dhal. Add the broken red chilli and curry leaves with salt. Add the cooled snake gourd and fry for a minute. Now tip in the toor dhal and mix well. Add the grated coconut and fry for a minute. Turn the heat off and let it rest for 5 minutes. Transfer to a serving bowl and serve warm as a side.
Notes: I used 2 snake gourds about a feet in length.
Linking this to Priya's Vegan Thursdays.

Bahara Baingan | South Indian Curry Recipes

There are a few recipes which are really good when home-made. This Bahara Baingan is one such recipe. I tasted this at our friend's house months ago. She was from Andhra and a wonderful cook. She was newly married but her dishes were perfectly made and tasted great, liked made by an experienced cook. Bahara Baingan was one of the dishes in the menu. I had wanted to get the recipe from her, but never got to do because she was busy with her studies (she is doing her Masters in US now) and I didn't want to disturb her. But the taste of that Bahara Baingan lingered in my memory. When I bought brinjals aka baby eggplants on my produce shopping, I decided I was gonna make Bahara Baingan. I googled for the recipe and ended up making a fusion of the recipe here and here.

Ingredients:
Baby Brinjals - 10
Onion - 1/2 cup, chopped
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp - 1 tsp (adjust based on heat)
Garam masala powder - 3/4 tsp
Cumin powder - 3/4 tsp
Coriander powder - 1 tsp, heaped
Salt - to taste
Tamarind - size of a lemon
Spice paste:
Sesame seeds - 2 tbsp
Peanuts (skin removed) - 3 tbsp
Grated coconut - 3 tbsp

Method:
Soak the tamarind in warm water and extract about 2 cups of juice. Dry roast the sesame seeds until it pops. Heat about a tsp of oil and fry the peanuts until a nice aroma arises. Grind the roasted sesame seeds, fried peanuts and coconut with water to make a smooth paste. Wash and wipe the brinjals clean. Make 'X' shaped slit at the bottom of each brinjal until about 3/4th of the way up with the stems still intact. Heat 1 tbsp of oil a flat pan. Place the slit brinjals and cook them turning over often. When all the sides are roasted and the brinjal is almost cooked and soft (a knife inserted should pass through easily), remove from heat. In a saucepan heat about 1 tbsp of oil and fry the onions until it turns soft. Add the ginger garlic paste and saute in medium heat for about a minute. Add the spice powders now with salt and mix well. Now add the ground paste and mix adding a little water. When the paste becomes a little dry, add the tamarind juice and little more water. At this stage the curry will be little watery. Add the roasted brinjals and allow it to come to a boil. Then reduce the heat to simmer until the curry thickens. Serve hot with naan or pulao.

Masal Vada / Cabbage Dhal Vada | Snacks Recipes

When it comes to deep-fried snacks, LO is just like his Dad.. Loves 'em. I made this crunchy crispy vadas for lunch the other day. It was a great combo for the Mysore Rasam (recipe coming soon) I made. I used a combination of chana dhal and split moong dhal and added cabbage in the place of regular onions. 

Ingredients:
Inspired from here
Dhal measurements in 160 ml cup; Makes 12 vadas
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Dry Red chillies - 2
Fennel seeds - 1 tsp
Asafoetida - 1/2 tsp
Cabbage, chopped fine - 1-1/2 cups (can substitute onions)
Green onions, chopped - a handful (optional)
Coriander leaves, chopped - a handful
Salt - to taste (see notes below)
Oil - for frying

Method:
Wash and soak the dhals together for 45 mins to an hour. Drain completely and grind coarsely with red chilli, fennel seeds and asafoetida. Mix with salt, chopped cabbage (or onions), green onions and coriander leaves. Heat oil for deep frying. Make small patties and deep fry until golden brown on the outside and cooked through in the inside.
Notes:
Add salt just before frying. If not frying immediately after grinding, cover and refrigerate until use.
Linking this up to Vegan Thursdays.

Mushroom Asparagus Egg Drop Soup | Low Calorie Soup Recipes

Want to eat healthy but don't have enough time? I have been there some days. Answer: a healthy but simple soup to the rescue. This soup is loaded with all the goodness of the veggies with the protein from the egg whites and protein and calcium from the tofu. What else does one need in a filling meal? Yes, this soup is a one pot meal and is very filling.

Ingredients:
Serves - 2-3; Preparation time - 15 mins; Cooking time - 20 mins
Adapted from Cooking light - way to cook vegetarian cookbook
Vegetable Stock - 2 cups
Water - 1-1/2 cups
Ginger - 1 tsp minced
Garlic - 1 tsp minced
White Mushroom - sliced thin - 1 cup (about 5-6)
Asparagus - sliced on a bias - 1 cup (about 7-8)
Extra Firm Tofu - 4 oz ~ 100 g - cut into cubes
Rice wine vinegar - 2 tbsp
Soy sauce, low sodium - 1/2 tbsp
Black Pepper, freshly ground - 1/2 tsp
Corn Starch - 1 tbsp
Water - 2 tbsp
Egg whites, lightly beaten - from 2 eggs
Scallions/Spring onion greens, a handful - chopped
Cilantro - chopped - a handful

Method:
Whisk together the vinegar, soy sauce and pepper in a small bowl. Mix 1 tbsp of corn starch with 2 tbsp of water in another small bowl. In a non-stick pan spray some oil and toss around the tofu until it crisps up ever so slightly. In a large pot mix the stock, water, ginger and garlic and bring it to a boil. Meanwhile saute the sliced mushrooms and asparagus one by one with very little oil, for about a minute each. When the soup boil, add the veggies and simmer for 5 minutes. Add the vinegar mixture and tofu. Simmer for another 5 minutes. Pour the corn starch mixture and mix well. Continue to simmer for another 3 minutes or until the soup thickens a little. Stirring continuously with a wooden spoon, pour the egg whites in a steady stream until tiny ribbons form. Remove from heat and garnish with cilantro and scallions. Serve hot.
Notes: The soup does not need salt because of the salt in the soy sauce and stock. But you may add salt for your taste.

Aloo Capsicum Fry / Crispy Potato Bell Pepper Fry (Low-oil Recipe)

Ever wondered if you can make crispy potatoes with less oil. Yes, you can. Like any food potatoes need a cooking medium. For crispy potatoes the cooking medium would be oil which comes loaded with calories. So I used a shortcut and cooked the potatoes in water, just boiled them, no biggie. Then using very little oil and with a great help from a non-stick pan*, I finished this fry. Baby potatoes look beautiful while regular potatoes work perfectly well too.
* - Always use non-stick pan which have coating intact and pass on the ones which have scratches.

Ingredients:
Serves - 2-3
Baby potatoes - 5
Green bell pepper - 1
Oil - 1 tsp
Garlic paste - 1/2 tsp
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Curry Powder - 3/4 tsp
Salt - to taste
Method:
Boil and peel the potatoes. Cut into thin wedges. Cut the bell pepper into thin strips.
Heat a non-stick pan and spray some oil and saute the bell peppers for a couple of minutes. Remove and set aside. Heat oil in the same pan in medium heat and add the garlic paste, spice powders and salt. Mix well and add the cut potato wedges. Increase the heat to med-high and swirl around for about 2-3 minutes. Throw in the bell peppers and continue to fry until the potatoes form a nice crust on them. Remove and serve hot as a side. We loved it with creamy curd rice.

Broccoli Stir-fry with just 3 ingredients | Broccoli Recipes

Eating Broccoli can't get any easier or tastier than this. This broccoli stir-fry with just 3 ingredients (well, if you don't count the salt and oil) is a breeze to make. It won points with both my DH and DS, the picky-eaters. It is great as a snack with a dollop of yogurt or as a side with any rice dish or meat.

Ingredients:
Broccoli - florets from 2 heads
Dry Red chillies - 2
Garlic powder - 1 tsp
Salt - to taste
Oil - 1 tsp

Method:
Wash and separate broccoli florets to bite-size. Shake off excess water and microwave in a partially closed container for 4 minutes, tossing once in between. Alternatively you could steam the broccoli. Heat 1 tsp of oil in a non-stick fry pan, in medium heat and add the broken red chillies and the garlic powder. Add salt and the cooked broccoli florets. Stir fry until fully mixed. Serve warm.
Notes:
Adding salt in the oil ensures better distribution and works well for most dishes which does not have a medium like water or gravy or lot of oil.

Kathirikai Thovayal / Brinjal Chutney | South Indian Chutney Recipes

A simple chutney with eggplant, and honestly eggplant can't get any tastier than this. When Nags posted her recipe, I made a mental note that I have to try that someday. Luckily I had got eggplant the same week, tried it and it tasted awesome. This has been a regular appearance at our lunch since then.

Ingredients:
Eggplant - 1 big - medium sized (or) 10 small Indian brinjals
Dry Red chillies - 2 or 3
Urad dhal - 1 tsp + 1/2 tsp
Tamarind - size of a blueberry
Mustard seeds - 1/2 tsp
Curry leaves - a few
Pearl onions - 10 - peeled and sliced thin
Cilantro / Coriander leaves - a fistful
Oil - 4 tsp

Method:
Wash and chop the eggplant into 1 inch pieces. In a kadai, heat 1 tsp of oil and fry the eggplant pieces until slightly golden. Do it in batches if needed. Remove to a plate to cool. Heat another tsp of oil and fry the red chillies, 1 tsp of urad dhal and tamarind. When the dhal turns brown, remove from heat. Allow it to cool and blend with the eggplant in a blender adding salt as needed. For tempering, heat remaining oil and splutter the urad dhal, mustard seeds and curry leaves. Add the sliced pearl onions and fry until it becomes soft. Mix in the coriander leaves, ground paste and water needed to thin out the chutney. Heat for a minute or two and remove to a serving bowl. Serve with hot steamed rice. A drop or two of ghee or gingelly oil won't harm, don't you think?

Pasta Aglio E Olio | Vegan Pasta Recipes

Pasta Aglio E Olio means Pasta with Garlic and Olive Oil in Italian. A simple pasta flavored with garlic and olive oil, it is one of the classic pasta dishes. I added some chopped bell peppers and a little lemon juice to brighten things up, since, you know I love lemony anything. 
I adapted this recipe from a Pasta Cookbook which my friend Denny gave me when we visited her for Christmas. Spaghetti is the best choice for this pasta dish. Since I did not have any spaghetti in hand and wanted to introduce pasta to my 1.5 yr old with a fun shape, I used Campanelle.

Ingredients:
Serves - 3
Pasta - 1 lb box
Bell peppers - sliced thin - 1 cup (I used a combination of green and mini red, orange, yellow peppers)
Garlic cloves - 6 - slivered
Extra Virgin Olive Oil - 6 tbsp
Res Pepper Flakes - 1/2 tsp
Lemon Juice - 2 tbsp
Parsley / Cilantro - 3 tbsp
Salt - to taste

Method:
Cook pasta according to package instructions. Reserve 1 cup of the pasta boiled water. Drain and set aside covered. Heat 4 tbsp of oil in a wide non-stick pan and add sliced peppers and saute for 2 minutes. Add the slivered garlic cloves and saute another 2 minutes. Throw in the red pepper flakes and toss for a couple of seconds. Add the pasta water and lemon juice with salt and simmer for 2 minutes. Add the pasta, parsley and toss. Add the remaining olive oil. Serve warm.
Linking this up for Priya's Vegan Thursdays.

Tofu Bellpepper Scramble / Tofu Bhurji | Vegan Breakfast Scramble

This is a simple Vegan scramble with Tofu and Bell peppers which is a great dish for breakfast or as a snack. It is really versatile that it can be stuffed as a sandwich, rolled in a chapathi like khatti roll or had as a side dish for rice. I got this bag of cute little mini peppers which I had to add in every stir fry dish I make. Peppers are storehouses of antioxidants and Vitamin C and hey, it makes the dish colorful and appetizing. Bell peppers can be readily substituted with chopped boiled carrots, green beans and peas. 

Ingredients:
Serves - 2
Tofu - 1/3rd of a block
Bell peppers - chopped - 1-1/2 cups (I used a mix of mini red, orange and yellow peppers)
Green Bellpepper / Capsicum - 1/2 - chopped fine
Oil - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt - 1/4 tsp

Method:
Crumble the pressed tofu into little pieces. Heat 1 tsp of oil with the spice powders and a pinch of salt. When it is heated through add the crumbled tofu and fry in medium-high heat for about 2-3 minutes until it starts to become light brown. Remove and set aside. Spray some oil in the pan and fry the chopped bell peppers in medium-high heat until it starts to brown. Add the fried tofu and add salt if needed. Mix well and remove from heat. Serve hot.

Methi Paratha | Roti Paratha Recipes

Every family deserves a healthy wholesome meal. I made this Methi Paratha with Aloo Capsicum Sabzi for lunch one day. Topped with a glass of lassi, it is a complete meal in itself. These winter days when fresh greens are difficult to come by, the frozen greens come in handy. I never fail to buy the frozen methi leaves during my produce shopping. What about you? Which vegetables would you buy only fresh or only frozen?

Ingredients:
Makes 12 parathas; Measurements in 160 ml cup
Wheat flour - 4 cups 
Water - 1-1/4 cups + more if needed
Cumin seeds - 1/4 tsp
Methi leaves - 1/2 cup - tightly packed - I used two cubes of frozen leaves
Amchur powder - 1/2 tsp
Chilli powder - a big pinch
Cumin powder - 1/2 tsp
Salt  - to taste
Oil - 1 tbsp + 1 tsp

Method:
Heat a tsp of oil in a kadai and splutter the cumin seeds. Add the methi leaves and saute until it wilts. Add the spice powders and salt and cook in medium heat until it shrinks. Allow it to cool. Mix whole wheat flour, salt and 1 tbsp of oil well. Add the cooled methi mixture and mix well. Make a well in the center and pour water and mix slowly and form a dough. Sprinkle more water if needed. Knead well for 5 minutes. The dough should be soft and pliable. Rest for 15 minutes. Make small-orange sized balls of dough. Dust the balls with wheat flour and roll into thin parathas with a rolling pin. Heat a dosa tawa and place the rolled paratha on it when hot. Flip when little bubbles appear on the top. Cook in medium-high heat by pressing and rotating with a kitchen towel, until it puffs up. Smear with couple of drops of ghee before serving. Serve hot with any curry of your choice. 

Aloo Capsicum Bhaji / Bell Peppers Potato Curry | Indian Curry Recipes

Bhaji is a simple curry prepared with vegetables. This is one such curry I prepared aimlessly. To be honest, I wasn't sure what I was going to do and how I was going to make this curry for the Methi Paratha for which I had prepared the dough. All I wanted was a potato capsicum combo, which we love and I wanted to make it little spicy, since LO was not going to eat that. I was planning to give Kavin just the paratha with some yogurt or milk. So I went ahead, out and out to prepare a spicy bhaji to go with the parathas.

Ingredients:
Serves - 3-4
Potatoes - 3
Green Bell Peppers / Capsicum - 2
Tomato - 2 ripe
Oil - 1 tsp
Cumin seeds - a big pinch
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder  - 1/2 tsp
Garam masala powder - 3/4 tsp
Water - 1 cup

Method:
Cut the potatoes and bell peppers into 1 inch cubes. Heat 1/2 tsp of oil in a kadai and fry the potatoes in high heat. It should be enough if the potatoes form a golden crust on them and it is not needed that the potatoes should be cooked through. Remove and set aside. In the same kadai add a few drops of oil and fry the bell peppers/capsicum. Fry until it starts to brown, in high heat. Remove and set aside. Heat 1 tsp oil in a kadai and add the cumin seeds and the ginger garlic paste. After about a min, add the chopped tomatoes with a pinch of salt. When the tomatoes become mushy and cooked completely add the spice powders and mix well. After about a minute or so add the water, cover and allow it to boil. When it comes to a boil, add salt and potatoes. Cover and continue to cook for another 5 minutes. Add the bell peppers now and and cook covered for another 2 minutes. Remove from heat and garnish with chopped coriander leaves. Serve with any paratha of your choice.
Notes:
Freshly squeezed lemon juice and chopped raw red onions are other garnish suggestions. You can always add more water as needed for the curry's consistency. The frying of the potatoes and capsicum prior to making the curry is purely optional. I just like the smoked flavour. 

Vazhaikai Milagu Kari / Plantain Pepper Curry | South Indian Curry Recipes

When we were produce shopping before a few weeks, DH saw me buying plantains and was excited that I was going to make Bajjis. Yeah, he loves any food deep fried. He forgot about that and when the next time when I bought them, he asked "Didn't you buy one last week. What happened to that one?" I said I put them in the kootu I made for Thiruvadhirai (a religious festival). I assured him this time the plantains will go into making bajjis, but instead I made this pepper curry. No, I didn't break the promise, I reserved some for the bajjis, which I hope I will make soon :).

Also do check out my other recipes with Plantain, Vazhaikai Podimas and Vazhaikai Varuval.

Ingredients:

Adapted from Mallika Badrinath cookbook

Serves -  3

Vazhaikai / Plantain - 2 small

Fresh Grated Coconut - 3 tbsp

Black Peppercorns / Milagu - 3/4 tsp

Cumin seeds / Jeera - 1/2 tsp

Water - 1 cup

Salt - to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp (optional)

Method:

Grind the peppercorns and cumin seeds into an almost fine powder in the mixie / coffee grinder. Add the grated coconut and 2-3 tbsp of water and make a smooth paste. Peel the plantains and cut them into approximately 1 cm cubes. Heat oil in a pan and splutter the mustard seeds. Add the plantains and stir for about a minute or two. Add the ground paste,salt and water and cover and cook in medium heat until done. Stir occasionally to prevent the curry to stick to the bottom of the pan. When the plantains are fully cooked, remove to a bowl and serve. 

Buddha's Delight | Vegan Chinese Recipes

Whenever we have tofu at home, Sunday's lunch is normally chinese or thai. It would be a simple Garlic basil tofu fried rice, Thai Green Curry or Tofu Szechwan. Last week I tried this simple Buddha's Delight, a true vegetarian Chinese dish with ample fresh vegetables and tofu on a soy based sauce. Ever since I got this Cooking Light - way to Cook Vegetarian cookbook, I have been wanting to try all the recipes in it. This recipe is my third attempt from the book. I have already tried and posted the Tofu Szechwan. I also made Vegetarian Chili for dinner one day, which was truly scrumptious, but couldn't get decent pictures since it is winter, it starts getting dark here by 4 PM.

Ingredients:
Carrots - 3 - peeled and sliced on the bias
Broccoli - 1 - cut into florets
Snow peas - a handful
Green onions / Spring onion greens - 1-1/2 cups
Ginger - grated - 1 tbsp
Garlic - 2 cloves - minced
Salt - 1/2 tsp or to taste
Oil - 2 tsp
Extra Firm Tofu - 1 block
Sauce:
Vegatable broth - 1 cup
Corn Starch - 1 tbsp
Marinade:
Soy Sauce (Low sodium) - 3 tbsp
Sesame oil - 1 tbsp
Rice wine vinegar - 1 tbsp
Sugar - 1 tsp

Method:
Press the tofu to remove excess liquid. Cut into small cubes or triangles. Mix the ingredients for the marinade the toss the tofu in it. Keep it covered in the refrigerator for 1 hour, mixing once in between. Mix the broth and corn starch in another small bowl with a whisk. Drop the broccoli florets and the carrot slices into boiling water for about 90 seconds and drain and plunge immediately into an ice bath. Let it rest for a few minutes and then drain again. Heat oil in a wide non-stick skillet. Drain the tofu and reserve the marinade. Add the tofu to the skillet and fry for about 7-10 minutes in medium-high heat until all the sides are light brown. Now add the green onions, garlic, ginger and fry for a couple of minutes. Add the snowpeas and fry for a minute followed by the broccoli and carrots. After about 5 minutes, add the sauce mixture, reserved marinade and salt. Cook in medium flame until the sauce thickens a bit. Serve hot over steamed rice.
Notes: Any vegetable can be added to this dish. Baby corns, bamboo shoots, cauliflower, water chestnuts are best additions.

Linking this up to Vegan Thursdays.

Zucchini Coconut Muffins

Baking is therapeutic they say. For me baking is blissful. I bet it is the aroma coming from the oven which makes me say so. When all your favorite ingredients go into the making you will sure enjoy the sweet smell, don't you? This is one such muffin. 
Coconut is an important part of Indian cooking. And it is really good for you, when taken is limited quantity. Hailing from South India, naturally I love coconut. But this is the first time I am using coconut in baking and it didn't fail me.

Ingredients:
Recipe adapted from here
Whole Wheat Flour - 3/4 cup
All purpose flour / Maida - 3/4 cup
Baking soda - 3/4 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Ground Cinnamon - 1/2 tsp
Ground Nutmeg - 1/4 tsp
Slivered almonds - 1/4 cup (optional)
Zucchini -1 - grated - approx 1-1/2 cups (no need to squeeze)
Sweetened shredded coconut - 3/4 cup - loosely packed
Sugar - 3/4 cup (Use brown sugar if you have)
Unrefined Coconut Oil - 1/3 cup (can substitute vegetable or any light tasting oil)
Egg - 1
Plain yogurt - 1/2 cup (regular/greek)
Pure Vanilla extract - 1 tsp

Method:
Preheat the oven to 350 F/175 C. Line a 12 count muffin tin. Whisk/Sieve the dry ingredients, flours, baking soda, baking powder, salt, cinnamon, nutmeg and almonds. Whisk the sugar and yogurt until the sugar is dissolved. No need to use a hand mixer, even a spoon works good. Add the oil, egg and vanilla extract and mix again. Mix the zucchini and grated coconut. Now pour the mixed wet ingredients to the dry ingredients and mix a couple of times. Until it is just mixed and no dry flour is seen. Pour about 1/3 cup of the batter to each muffin liner. Bake for 20 minutes.
Notes:
Unsweetened shredded coconut can also be used. If you have brown sugar, go ahead and use it. I did not have any. I had organic unrefined coconut oil which I used. It really emphasised the coconut-ty aroma while I totally loved. Any other oil works fine too.