Butternut Pumpkin soup

                              Vegan Butternut soup

                                   
Serves 4

Ingredients

Oil-1/2 tbsp

Garlic-2 cloves

Onion-1/2 medium size onion

Butternut pumpkin- 1/2 size

Veg stock cubes-2

 Dried Parsley-1 tsp

Pepper powder as per the spice tolerance level

Water as needed

Coconut milk 1/2 can (keep 4 few spoons to garnish)

Almond slivered to garnish

(i used carrot leaves for a change)

Method: 

1.Heat oil ,add in 2 clove of minced garlic and half  onion finely chopped.

2.Saute well, add butternut pumpkin roughly chopped, 2 cubes of veg stock , a tsp of dried parsley and needed amount of water.

3.Add salt ,pepper powder and cook till all veggies are done. Once every piece is cooked, add needed amount of coconut milk to make it smooth and creamy.Give it a good mix. (can add cream or milk too)and switch off the flame.

4.Once it cools down blend well using a  stick blender.Our soup is ready.You can garnish it with few spoons of coconut milk/almonds and enjoy.                                                    

Breakfast smoothie 2

                                    Quick &Vegan Smoothie 2

Serves 1

Ingredients

Weet bix-2

Rice milk-1/2 cup

Water -1/2 cup

Banana-1

Cocoa powder- 1/2  tsp

100 s & 1000 s and banana slices to garnish

Note: If you want to skip water ,its perfectly fine .Instead add 1 cup of milk of your choice.Also rice milk is naturally sweet ,so in my opinion you do not need  to add extra sugar or honey to make it sweet.

Method

1.Take all ingredients in a blender and blend it till smooth and creamy.

2.Garnish  &  Enjoy.

Breakfast smoothie 1

                                                   Quick &Vegan Smoothie 1

                                                                           

Serves 1

Ingredients

Weet bix-2

Cashew milk-1/2 cup

Water -1/2 cup

Brown sugar as per your preference

Banana-1

Chopped nuts and banana slices to garnish

Note: If you want to skip water ,its perfectly fine .Instead add 1 cup of milk of your choice.

Method

1.Take all ingredients in a blender and blend it till smooth and creamy.

2.Garnish it with some chopped nuts and banana slices.Enjoy.

Beans Stir fry

                                          Beans Thalsini

Recipe credits: Konkani Khann Anik Jevan

Serves-2

Ingredients

Beans -1/2 kg 

Garlic -1/4 cup heaped

Salt to taste

Chilly powder-1/2 tsp

Kashmiri chilly powder-1/2 tsp

Oil-1 tbsp

Method

1.Wash ,clean and chop the beans as per your wish and make garlic julienne.

2.Heat a pan,once it is hot add in the garlic along with salt and both the chilly powders.Mix them up and roast for a minute.

3.Now add in the beans and cook them till  they are done.(You can also add 1/3 cup of water to cook fast and to make sure it wont get burned)Do a taste test and adjust the seasonings.Enjoy it with rice or chapathy..

Butter corn

                                  Easy & Quick corn chaat

                                                   

                                         

Serves-4

Ingredients

Butter-2 tsp

Oil- 1 tsp

Frozen or fresh corn Kernels-3 cups

Spice Powders Used

Cumin powder-1 1/2 tsp

Chilly powder-1/4 tsp

Chaat Masala-1 1/2 tsp

Garam Masala- 1 1/2 tsp

Salt to taste

To Garnish

Lemon juice

Finely chopped red onions

Method

1.Heat butter and oil in a pan.Once it is  hot add in the corn kernels.Mix well,cover and cook till the corn kernels are almost done.

2.Then add in all the spice powders,give it a good mix.Do a taste test and adjust the seasonings.

3.Serve it in cups or serving glass of your choice.Squeeze some lemon juice,garnish with some finely chopped red onions .Serve while its hot as it tastes the best.Enjoy.

Spicy potato mash

                                                                Aloo bhortha
                                                         

Thanking my friend Nazia for introducing this recipe..

Ingredients

Potato

Onion

Coriander leaves

Deep fried dry red chilly

Salt

Left over Oil after deep frying chilly- 1 tbsp

Method

1.Mash , pressure cooked and peeled potatoes.

2.Finely chop onions and coriander leaves

3.Deep fry a dry red chilly and dip it in the salt ,mash it along with potatoes ,onions and coriander leaves.

4.Add a tablespoon of oil in which chilly was fried.

5.Mix everything and adjust the he seasonings .Enjoy as a side dish for rice/chapathy

Note: you can use it as a stuffing for sandwiches as well ..!
         : You can replace potato with egg,pumpkin or fish ( boneless) of your choice.

                                           

No fermentation Cabbage idly

                                     Instant Cabbage idly

   

Makes 16 idly

Ingredients

Idly ponni rice-1 1/2 cup

Desiccated coconut-1/4 cup

                                                   

Turmeric powder-1/4 tsp

Shredded cabbage-3/4 cup

Asafoetida as needed

Water as needed

Dry red chilly- 1

Note:You can use raw rice or basmati rice as well .If you are using either of these instead of            1/4 cup you will have to use 1/2 cup to 3/4 cup desiccated coconut .to make soft idly. 

       :You can increase or decrease the number of red chilly  according to your spice tolerance

       :You can increase or decrease the quantity of cabbage as well.

Method

1.Wash well and soak rice for a minimum of 4 hours.

2.Now in a blender jar add the soaked rice ,little water,and start grinding.Once it is almost done,add in coconut scrapings,dry red chilly and make a smooth batter.

3.Into it add turmeric powder,Asafoetida,shredded cabbage ,salt and mix well.

4.Do a taste test and adjust the seasonings. This batter requires no fermenting .

5.Now you can start making this idly in a idly steamer.

6.It tastes best with coconut oil.Its a perfect breakfast and a snack.You can also make pancakes or dosa using the same batter

                                            

Ridge gourd curry with coconut milk

                                                     Pechinga pal curry

                                                                                 

Ingredients

Ridge gourd - 2 medium sized 

Zucchini-1

Potato-1

Green chilly-1 according to the spice level

Salt to taste

Water as needed

Thick coconut milk- 1 can

For Tempering

Oil-1 tbsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves a handful

Method

1.Wash ,clean and chop ridge gourd,zucchini and potato length wise and keep them aside

2.Now place a pan on stove top,add in all the chopped veggies along with salt,green chilly and water needed to cook them.

3.Once they are cooked ,add in thick coconut milk and mix well.Once it is about to start bubbling ,switch of the flame.

4.Now for the seasoning,heat a small pan and add in oil.Once it is hot ,add in mustard and cumin seeds and allow them to splutter.

5.Once they pop up add in a handful curry leaves ,mix well and it into the above made curry.Our curry is ready..

Quick cabbage stir fry

                            Cabbage stir fry Haryana style

  

Cabbage stir fry 

INGREDIENTS

Oil-1 tbsp

Cumin seeds-1 tsp

Turmeric powder-1/2 tsp

Chilli powder-1 tsp

Onion-1 

Tomato-1

Salt to taste

Cabbage -3 cups chopped

Water as needed

METHOD

1.Clean,wash and chop cabbage,tomato,and onions.Keep them aside.

2.Heat oil in a pan,once it is hot add in cumin seeds and allow them to pop up.

3.Now add in chopped onion,tomato along with spice powders and salt.Saute till they are soft.

 4.It is time to add in the chopped cabbage  and water as needed to cook them.Give it a good mix and close the pan with a lid and allow them to cook.Mix them after every few minutes so that they wont stick to the bottom and get burned.

5.Do a taste test and adjust the spices to suit our palate.Our dish is ready to serve alongside some pipping hot rice or roti. Enjoy

CLEAR MIX VEG SOUP

CLEAR  MIX VEG SOUP

It's raining it's pouring..💦
The old man is snoring ..😴

What else is needed to soothe your soul,other than a bowl of CLEAR VEG SOUP 🥣
So here is my recipe ,

INGREDIENTS

Olive oil

Ginger

Garlic

Onion

Carrot

Cabbage

Green onions

Peas

Corn

Veg stock powder

Soy sauce

Apple cider

Salt & pepper

Tomato ketchup

Water

METHOD

Heat a pan with some olive oil saute for a minute or two finely chopped

Ginger, garlic,onion🧅
Carrots🥕 ,cabbage ,green onions
Peas & corn 🌽
( Add veggies of your choice like mushroom ,beans etc )
Add
2 tsp of veg stock powder
1 tsp of soy sauce
2 tsp of apple cider
Salt & pepper to taste
Few tsp of tomato ketchup
Needed amount of water

Cover and cook until veggies are done ( according to the crunch you want)
Do a taste test and adjust accordingly.
Enjoy!

Poona beans curry

                                  Chawli ghassi /Vanpayar curry

                   

Ingredients

Poona beans 2 cups soaked overnight and pressure cooked

Raw mango pieces 4

FOR COCONUT PASTE

Shredded coconut 1/3 cup

Turmeric powder 1/4 tsp

Chilli powder 1/2 tsp

Water for grinding

- Grind all these and make a coarse paste and keep aside

FOR SEASONING

Oil 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Dry red chilli 1

Finely chopped red onions 1 tbsp or more as per your preference

a pinch of kashmiri chilli powder for nice deep red color

Salt to taste

Water as needed

METHOD

1.In a pan add in cooked puma beans along with salt,mango pieces and coconut paste .Bring it to a boil by adding needed amount of water.

2.While its cooking ,lets make a tadka or seasoning

3.Heat a tadka pan add in oil once it is hot.Then add mustard and cumin seeds and let them pop up.Into it add dry chilli pieces ,chopped onions and kashmiri chilli powder.Mix well and saute till onions turns light brown in colour.

4.Add it in the above boiling curry,mix well.Do a taste test and adjust the seasonings.

5.Enjoy with rice..!

Char kway teow

                                          Char Kway Teow

                 

Malaysian cuisine

serves 1

Ingredients

Flat rice noodles 100g

Water for cooking it as per package instructions

Oil 2 to 3 tbsp 

Chopped garlic 1tbsp 

Chunky Vegetable pieces around 1/4 cups of :

 Onion 

 Green capsicum

  Bok choy

  Spring onion

  Cabbage  

Sauces used

Tomato ketch up 1 tbsp

Kepa manis/Sweet soy suace 2 tbsp

Light soya sauce 1 tbsp

Corn flour slurry ( 1 tbsp of corn flour dissolved in 1/4 cup of water)

Chilli flakes optional 

Salt to taste

For Garnishing 

Spring onions

Sesame seeds

METHOD 

1.Cook noodles as per package instructions and keep it aside.

2.Heat a pan on high flame ,once its smoky add in oil  and toss gently 

3.Now add in all the  chopped garlic along with all the veggies  and cook them till they are half done as we want to maintain the crunchiness in them on a medium to low flame.

4.Once the veggies are half done, add in all the sauces along with cornflour slurry.Give it a good mix.Cover and cook for a minute or 2.

5.Do a taste test and adjust the sauces as per your taste.At this point you can add chilli flakes and salt if you need.

6.Add in the flat noodles and mix well.Again cover and cook for 1 or 2 minutes,stirring every now and then.

7.Switch of the flame .Serve while its hot .Garnish with spring onion rings and sesame seeds.Enjoy.

Black Chickpea curry

                            Black Chickpea curry

                     

Ingredients

Oil

Mustard seeds

Fennel seeds

Dry red chilli

Eastern meat masala

Chilli powder optional

Coriander powder Optional

Onions

Tomatoes

Ginger garlic paste

Soaked and pressure cooked chick peas

METHOD

Heat a tbsp of oil ,add in 1/2 tsp of mustard seeds and fennel seeds ,let them splutter .Then into it add one dry red chilli & 2 tsp of eastern meat masala, saute well.Now add in 2 medium sized chopped onions and tomatoes along with a tsp of ginger garlic paste.Mix well and fry them till they leave the side of the pan by mixing them every now and then.Once you see oil leaving the sides add in pressure cooked chickpeas along with water ( I soaked 1 cup chickpeas in water overnight and pressure cooked them for 2 whistles).Adjust the seasonings ,if needed add in little chili powder,coriander powder, meat masala and salt . mix well and let it bubble nicely .Once you can see oil layer floating on top ,curry is ready.Serve it with pipping hot Puttu/Steamed rice cake.

 Note:

 :if tomatoes are not sour,add in 1 tbsp of ketch up.
:Can also add 1/4 cup of thick coconut milk to add a creaminess to the curry .