Tag Archives: salad

Vegetable Pulav

vegetablepulav_foodlryics

I am in love with rice be it plain steamed rice, dal rice, varan bhat, bissi belle bhat, narali bhat… whatever can be added before bhat or rice ;) It runs in my family, my parents, mama’s everyone is a rice lover. Our meals do not end without the ultimate curd rice.

They say rice is one of the main causes for putting on fat, who are THEY? I don’t know or care for such they’s …. ;) I do believe anything in moderation can never hurt. So why worry. One such rice preparations is vegetable Pulav. This is very simple to prepare, but full of flavors and very filling.

The goodness of vegetables, dash of spice and the beautiful basmati rice makes a combination to die for.

So here is my version of the Vegetable Pulav

Like Donna Hay would say, fast, fresh and simple

I would also like to mention that this is the first post in the rice series. I’ll try to incorporate as many rice

dishes I can. If you have any recipes you would like to share do send me an email with your recipe and I will share it on the blog.

Ingredients:

Basmati Rice (thoroughly washed) – 1 cup
Cauliflower florets – ¼ cup
French beans (cut in thick long strips) – ¼ cup
Carrot (cut in thick long strips) – ¼ cup
Green Peas (pealed) – ¼ cup
Water- 1 ½ cup
Salt – to taste
Ghee/ Vegetable oil – 1 tablespoon
Cashew nuts – 5 -6
Green chilly – 1 (halved)

Spices:

Bay leaf – 2 leaves (dried)
Cinnamon sticks – 2 small
Cloves – 2-3
Peppercorn – 4-5

Procedure:

  • In a pressure pan add ghee or oil and add the green chilly along with all the spices mentioned under spices. Sauté on a low flame.
  • Add the cashew nuts and vegetables to this and mix well.
  • Now add the basmati rice and mix everything gently.
  • Add salt and then add water.
  • Once the water starts boiling, close the lid of the pressure pan and cook for 3 whistles.
  • Serve hot with raita, Papad, Sol kadhi, pickle.

Tips:

  • Wash the all the vegetables thoroughly.
  • You can also cook this rice in a pan on open stove, or a rice cooker. Adjust the time accordingly. The rice grains should be cooked well but not very sticky.

 

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Pumpkin Raita

Raita is an integral part of a typical Indian meal. There are lots of varieties and ways in which it is prepared. The most common ingredients of a raita are tomato, onion and cucumber teamed up with curds or tempering and lemon sans the curds.

From last couple of days we have been preparing same type of raitas and I got fed up with it today morning. I have no clue why did we just keep preparing the same ones again and again again. I am still wondering why I did not think of pumpkin raita. Anyway better late than never!!!

I feel bad for pumpkin as it is always considered to be one which has no taste at all and many of us are not overly fond of it. Although I fail to understand why. With the right ingredients and a good recipe, pumpkin dish can taste superb. I can guarantee you that even children will love it. It also is very nutritious so it gets thumbs up from the health conscious people too.

So here is the recipe, fast, simple and easy as Donna Hay would say it!

Ingredients:

Pumpkin – 125 gms
Curds (whisked) – 1 cup
Chilli (small) – 1
Coriander (chopped) – 1 teaspoon
Salt – to taste

For tempering:

Clarified Butter/ Ghee – 1 teaspoon
Cumin Seeds – ½ teaspoon

Procedure:

  • Peel the skin of the pumpkin and cut it in to cubes.
  • Cook it in a pressure cooker along with a small chilli. 3 -4 whistles should be good.
  • Once the pumpkin is cooked, mash it using a spoon and also mash the chilli.
  • Add salt, chopped coriander and whisked curds to it.
  • To make the tempering, heat ghee in a small pan or you get small kadhais for tempering. Add cumin seeds. Once they splutter, pour it over the pumpkin mixture. Serve it with hot rotis (Indian bread).

Tips:

  • You may also cook the pumpkin using a microwave. You should be able to mash it with ease. That should be the consistency. It shouldn’t be too mushy.
  • Eliminate the chilli if preparing for children.

Lemon sweet corn salad

Who doesn’t love corn ! it could be corn rice, in a pizza, sweet corn soup or simply a “bhutta”, well it’s irresistible. I haven’t met a person who doesn’t like bhutta. Specially when it’s raining.WOW, bhutta and a mix of salt and chili powder spread over it and a dash of lemon to get it going. Whoohoo :) :) :). Another favorite of mine is this recipe. I call it Lemon corn salad. Well it’s a real quickie, tangy and very healthy too. It’s that perfect 4 pm food. Very easy to prepare and super tasty too.

It’s been raining in Pune for a few days. And I had got a couple of raw corn on the cobs stacked up. Rains, stacked corn & cool weather  a perfect combination to get this recipe going. Well, who said healthy food ain’t tasty. Every mall or theater has a counter which sells this. But Why wait for a movie, go ahead and give it a try. Am sure you’ll like it.

 

Ingredients –

Sweet Corn Kernels – 1 cup
Chaat Masala – ¾ teaspoon
Lemon – 1 small wedge
Black pepper powder – ½ teaspoon
Fresh coriander leaves- a few springs
Water (to boil) – 2 cups

Procedure –

  1. Boil 2 cups of water in a pan. Turn off the gas and then add 1 cup sweet corn kernels to it and cover the pan . Let it soak for 5-8 mins.
  2. Drain the water and transfer the boiled corn in a bowl.
  3. Add the chaat masala, black pepper powder to it.
  4. Squeeze the wedge of lemon and add finely chopped coriander leaves.
  5. Mix well.

Lemon Corn Salad is ready to eat :)

Tips –

  1. You may use fresh, canned or frozen sweet corn. I’ve used fresh.
  2. Add salt to taste if you need. I haven’t added any to keep my salt intake in check. (Perhaps you won’t miss it since chaat masala is quite sufficient).
  3. If you want you can add a dash of butter for a rich taste. Again I have given it a miss. (Healthy fooooood people, healthy food ;) :P )

 

Chatpata chana

I was traveling from Mumbai to Pune. While the driver took a break for filling the fuel my tummy started demanding it’s own fuel. Going around various stalls I laid my eyes on this wonderful snack item which I do not know how I forgot for years together. I love this ! It’s a fantastic, tasty and chatapata snack which can be prepared in couple of minutes (ofcourse you got to have the chana boiled ;) hehe) which can bring your taste buds back to action.

This is a little spicy, tangy and a yummy salad snack. I came back and the first thing next day I did was get this dish ready. I don’t remember how much I had missed this, but now I will be preparing it quite often. I dedicate this recipe entirely to the chana walla who flooded me with memories and got them back to life.

So enjoy….till next time keep stirring keep cooking !

Ingredients –

Black gram / kale harbhare / kala chana – 1 ½ cups
Tomato (finely chopped) – ½ cup
Potato (medium sized and boiled) – 1
Onion (small size and finely chopped) – ¼ cup
Salt – to taste
Red chili powder – 1 teaspoon
Chaat masala – 1 teaspoon
Lemon juice – 2 teaspoons
Coriander (finely chopped) – 1 teaspoon

Procedure –

  • Soak the black gram in water over night. In a pressure cooker boil it with adequate water for 4-5 whistles. Let it cool.
  • Peel the potato and cut it into small cubes.
  • Once the chana is cooled drain the water and add the chopped tomato, onion, red chili powder, chat masala, salt and lemon juice to it.
  • Mix well. Sprinkle coriander and serve.

Tips –

Do not discard the boiled water from the chana. It could be used while cooking.
You can add finely chopped cucumber as well.

Carrot Raita

I always try to include a raita or a salad in our everyday meals. I am one big salad lover. I can eat and eat and eat salads anytime of the day or even as lunch. I generally used to do this when I was working. For me the red color of carrots and the green of lettuce makes this a treat for the eyes.

Carrot is extremely good for eyes so it is a healthy dish as well.

Enjoy this quick to make raita and enjoy your lunch :).

Ingredients –

Carrot (grated) – 1 ½ cup
Tomato (finely chopped) – ¼ cup
Lemon juice – 1 tablespoon
Sugar – ½ teaspoon
Salt – to taste
Lettuce (coarsely chopped) – 2 to 3 leaves
Oil – 1 tablespoon
Cumin seeds – ½ teaspoon
Asafoetida – ¼ teaspoon
Red chilli powder – ½ teaspoon

Procedure –

  • In a bowl mix grated carrot, chopped tomatoes, lemon juice, sugar and lettuce leaves.
  • Toss gently.
  • Seasoning - In a pan heat the oil and add the cumin seeds. Let it crackle. Now add the asafoetida. Turn of the gas and add the red chili powder.
  • Pour this over the salad mixtures. Toss gently. Add some salt just before serving.

Tip –

You may skip the seasoning part.