Vegetable Kurma

This Kurma is one of my husband's favorite dish. When we get the vegetables from Indian Store, I mostly cook this dish on Sunday for lunch. This is typically south Indian style of kurma.

It is very different from what is known as a korma in North India. This vegetable kurma goes very well with many dishes like Chapati, Roti, Poori, Steam Rice, Jeera Rice, Peas Pulav even with Idli and Dosa.

The aroma with all those spices is simply irresistible and makes a perfect meal. And in the the end of lunch a glass of Carrot Kheer makes your Sunday lunch amazing!!!

Enjoy this dish with any of your choice.

Ingredients:

> Vegetables
1/2 Cup Carrots (diced)
1/2 Cup Cauliflower
1/2 Cup French Beans (chopped)
1/2 Cup Peas
1/2 Cup Potato (diced)

> For Stir Fry

1" Cinnamon Stick or Cinnamon powder

2 Cloves

2 Star anise

1 Cup Onion

1/2 Cup Tomato

2 tbsp Ginger and Garlic Paste

1 tsp Red chili Powder

2 tsp Garam Masala (Mixture of many Indian spices - Available in Indian store)

Salt to Taste

 

> For Grinding

4 to 5 Green Chilies

3 tsp Cumin Seeds 

Fresh Coriander leaves/Cilantro

2 tsp Saunf /Fennel Seeds

4 to 5 cashew nuts

2 tsp Khus khus/ poppy seeds soaked in warm water (10 to 15 mins)

tiny ball of Tamarind

Coconut grated

1 tsp turmeric Powder

Time Required: 45 mins

Method: 

1) Boil the chopped vegetables and reserve the vegetable stock. (If you are using canned vegetables skip this step)
2) Put a reasonable size pan on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3) Add onions and fry till onions turn pink. Add garlic + ginger paste and fry for a minute 
4) Add tomato and fry for about 2 minutes
5) Add salt, Red chilli Powder, Garam Masala and mix well
6) Add blended  mixture and 1 cup of vegetable stock and cook for 3 min.
7) Add the boiled vegetables mix well cook for 4 to 5 mins. or till raw smell of masala powders disappear
8) Garnish with chopped coriander leaves

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Restaurant Style Jeera Rice

Ingredients:

• Basmathi Rice -  1 cup
• Butter/ Oil/ Ghee (Clarified Butter) - 1 tbsp
• Fresh Coriander leaves / Cilantro  chopped
• Green chili – Vertically Slit – 2(Optional)
• Jeera /cumin seeds – 1 tsp
• Black Pepper – 2 to 3 nos.
• Cloves – 2 
• Salt to taste
• Water – 2 cup

Time Required: 15-20 mins

Method:

Step 01) Wash rice and let it soak for 5-10 mins.

Step 02) Heat ghee in a heavy bottom pan, then add cloves, black pepper, cumin seeds and green chilies

Step 03) Drain the soaked rice and add to the pan. Stir fry for 3-4 mins.

Step 04) Meanwhile boil 2 cups of water in a separate pan and when starts to boil, add it to the stir fried rice

Step 05) Cover the pan with a lid and simmer the flame

Step 06) Allow rice to cook on low heat for about 10 mins (until water is absorbed by rice)

Step 07) If you are using pressure cooker, then cook till 2 whistles only

Step 08) Garnish with finely chopped coriander leaves

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Carrot Kheer / Payasam

In India the sweet dish which is made up from milk locally called as Payasam & kheer. It is one type of dessert but with a  liquid in consistency.

You can prepare kheer from semiya/ Vermicelli, Sabudana/ Sago, milk and  Rice. And carrot newly added to this category. Here is my version of Carrot Kheer recipe.

Ingredients:

• Carrot - 1 cup (I have used small carrots ) if it is big - 2 to 3 nos
• Milk - 2 cups 
• Sugar - 2 tbsp
• Ghee/Clarified Butter  - 2 tsp 
• Cashew nuts and Raisins - Few
• Cardamom powder /Elaichi Powder - 3 tsp

Time Required: 25-30 mins

Method: 

1) Pressure cook carrots for 2 whistles and grind it to a smooth paste 







2) Heat clarified butter in a pan, add the cashews and raising fry them to golden brown and keep aside







3) In the same pan, saute boiled carrots paste until the raw smell completely leaves









3) Then add milk, sugar and mix well. Cook for 5-7 mins until the kheer becomes bit thick in consistency 

4) Turn to low flame add cardamom powder, roasted cashews & raisins and stir well for 2 to 3 mins. and then switch off the flame 

Serving: Enjoy the healthy and delicious carrot Kheer/Payasam.  serve hot or cold as per your family members choice!

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Cauliflower Capsicum Sabzi

Ingredients:

• 2 cup Cauliflower florets
• 1 cup Onion Chopped
• 1 cup Capsicum chopped
• 1 tomato sliced
• 1/2 tsp ginger grated
• 1/2 tsp garlic crushed
• 1/2 tsp each cumin, mustard seeds
• 1/2 tsp red chili powder
• 1/2 tsp garam masala ( (Mixture of many Indian spices - Available in Indian store)
• 1 tsp lemon juice
• 2 tbsp butter
• salt to taste

Time Required: 20 mins

Method:

1) Drain the boiled cauliflower and keep aside
2) Heat butter in a pan, add seeds and allow to splutter
3) Add ginger and garlic paste. Stir fry for 2-3 minutes
4) Add chopped onions fry for 3 to 4 mins. Then add chopped capsicum and lastly tomatoes & cover, simmer for 5 minutes.
5) Add boiled cauliflower, salt, red chili powder, garam masala, turmeric powder and mix well to coat the masalas to all the vegetables and cook till everything is tender

Serving: Serve hot with parathas or chapatis

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Pomegranate Curd Rice

This is a must have for me back in office regular lunch box meal. Which all my friends use to cherish. Having a 2 tsp of curd rice in the end of meal is like finishing touch to the lunch. It’s a very cool safe and comfort food. Combination of mango pickle that too vadu Manga /Small raw mango pickle with curd rice will give you amazing satisfaction in taste.

Ingredients:

• 2 cups cooked Rice
• 1 cup Curd
• 1 cup Milk
• 2 tbsp Malai/milk cream /whip cream)
• Salt to Taste
• Pomegranate/ Grapes for garnishing (Optional)

>For Seasoning:

• 1 tsp Mustard Seeds
• 2 tsp Urad Dal/White Lentils (grown in Indian subcontinent- Available in Indian Store)
• Few Curry leaves
• 1" Ginger chopped/ grated
• 3 to 4 Green chili chopped
• Cashew nuts (optional)
• Oil for seasoning

Time Required: 15 mins

Method:

1) Heat oil in a small saucepan add the mustard seeds and urad dal and allow to splutter add curry leaves and ginger grated.
2) Pour this seasoning on hot rice ( instead of cold rice) this gives a good taste. and mix well
3) Add curd, milk, malai/milk cream and salt and mix it well.
4) Garnish with Pomegranate or with grapes.

Note: You can skip the spicy part process like adding ginger and green chili to get more soothing curd rice taste.

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Instant Fruit Salad

Fruit salad is very delicious dessert creamy texture and crunch of the fruits in between. This is very easy to prepare and healthy dessert.

Ingredients:

• Curd – 2 tbsp
• Milk - 1/4 cup
• Fruits - 3/4 cup ( Apple, Grapes, Orange and Pomegranate)
• Sugar - 2 tsp

Time Required: 10 mins

Method:

1) Chop the fruits in to cubes.
2) Instead of regular custard milk mixture, here I used the curd / (Whole milk Yogurt) & milk
3) Add 2 tsp sugar. You can skip sugar and have it with the natural sweetness of the fruits
4) Chill it for an hour then serve it.

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Vegetable Salad

Vegetables are packed with vital minerals and vitamins that our body needs. Here it is a simple way of dish to treat and refresh your body.

Ingredients:

• Zucchini or Cucumber (peeled and thinly Sliced)
• 1 cup of  Salad leaves
• 1 Onion (Thinly sliced into rings)
• 2-3 Red and Yellow capsicum (peeled and thinly sliced)
• 2-3 Carrots (peeled and thinly sliced)
• 1 Tomato (thinly sliced into rings)
• 1 Red Radish (peeled and thinly sliced) (optional)
• 1 small lettuce  (shredded) (optional)
• 2 tsp Lemon juice
• 2 tsp Pepper powder
• Salt to taste
• Chaat Masala /black salt to taste 

Time Required: 15 mins

Method:

1) Take big bowl add all chopped vegetables (except Zucchini or cucumber).
2) Sprinkle salt, pepper, Chaat masala and lemon Juice mix well and store it in fridge.
3) In a plate arrange Zucchini and Salad leaves and in the center of the plate add the marinated vegetable mix.

Yummy healthy tasteful Vegetable Salad is Ready to munch

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