Tag Archives: Vegetarian

Corn-Tomato Rice

Corntomatorice _Foodlyrics(2)As mentioned in the Vegetable Pulav post, this is the second recipe to the rice series.

I had been to my brother’s place and Ketaki (sister-in-law) had prepared this for all of us. She is a very good cook herself and keeps trying various recipes, especially for my beloved nephew Bhargav and my brother Devdatt. This recipe came as a great change from the typical rice preparations we generally have and till date remains as one of my favourites.

The best part of this dish is that it’s fast and simple to make. It doesn’t require any fancy items and I find it totally fuss-free, especially when you have a toddler around, who keeps you busy round the clock. I feel dishes like these help you keep up with the hobby of cooking as well as gives you enough time to be with your baby.

Thanks a lot Ketaki for sharing this. I hope you guys love it. Give it a try and enjoy it as much as all my family does including my two year old nephew Bhargav, who loves to eat boiled corn :).

Ingredients:

Onion (big) – sliced thinly
Tomato Ketchup – 4 tablespoons
Cumin Seeds (Jeers) – 1 teaspoon
Oil – 1 tablespoon
Biryani masala – ½ teaspoon
Dried red chillies – 2
Boiled corn – 1 ½ cups
Red chilli powder – ½ teaspoon
Salt – to taste

For the rice:

Basmati Rice (uncooked) – 1 cup
Water – 1 ½ cups

Procedure:

  • First cook the rice in a pressure cooker by mixing the ingredients mentioned under “For the rice”. Cook it for 3 whistles.
  • In a pan heat oil and add cumin seeds.
  • Once they splutter add sliced onion and dried chillies and sauté for 3-4 minutes.
  • Then add the tomato ketchup, salt, and red chilli powder. Mix well.
  • Now add the boiled corn and the cooked rice. And mix gently.
  • Sauté for about 5 minutes and finally add biryani masala and mix well.
  • Serve hot.

Tips:

You may also add khada masala in case readymade biryani masala is not available.

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Potato Peas Pie

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I have to thank Donna Hay for introducing me to the filo pastry and various recipes related to it. A couple of months back I was watching her TV show Fast, Fresh and Simple in which she showed how to prepare a Spinach and Feta pie using filo pastry sheets. It was a very tough job to find the pastry sheets and finally my favorite store Dorabjee’s at Camp, Pune came to the rescue. (Personally I feel these ready to use pastry sheets are a little expensive but it also involves lot of effort to make one. So the choice is yours).

The first time I made it was impromptu and for filling I used mushrooms, onion and homemade paneer. A lot of things went haywire and caring for the pastry sheets is one hell of a job. But the second time everything went smooth and following is the result. I would definitely recommend this to all of you with its pros and cons. Enjoy!!

Ingredients:

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For filling:

Potatoes (boiled) – 4 medium sized roughly chopped
Green Peas (pealed) – 1 cup
Onion (finely chopped) – 1 medium sized
Garam masala – 1 teaspoon
Red chili powder – 1 teaspoon
Salt –to taste
Oil- 1 teaspoon
Parmesan cheese (grated) – to garnish

Filo Pastry sheets, each cut in to 5 inch square – 12
Butter – to brush

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Procedure:

  •  Cover the filo pastry sheets with wet muslin cloth to avoid drying up.
  • In a pan heat oil and sauté the onion till it turns transparent.
  • Add the green peas and mix well.
  • Add the roughly chopped potatoes and then add the garam masala, red chili powder and salt to taste.
  • Mix well and set it aside to cool.
  • Line a baking tray with parchment paper.
  • Brush each filo pastry sheet with butter and place one on top of the other.
  • Divide the filling into 6 pastries leaving a 2 cm border.
  • Fold over the edges of the pastry to form a border.
  • Sprinkle it with grated parmesan.
  • Bake for 20-25 minutes or till the pastry is golden at 200 degrees Celsius.
  • Serve hot or the base might become a little soggy.

Tips:

You may try different types of filling like mushroom and paneer.

Vegetable Pulav

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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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Tomato Onion Chutney

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Being in love with south Indian food, dosas, idlis are a part of our breakfast and to go with it the common condiments are the tasty coconut chutney, malgapudi which we lovingly call as gun powder and sambhar.

One of my oldest memories of tomato chutney is from my school days when I stayed in Dombivali and we used to bring appam from a famous outlet called Dhanalakshmi. This is the time when my love for tomato chutney began. I can’t believe I had eaten all these wonderful dishes at maximum 10-15 rupees per plate. This was about 15 years back. I so miss that place. The best part about this was unlimited chutney and generous servings. It didn’t matter if the idlis or dosas were done with. The chutneys were finger licking good. ;) Thanks to my elder brother who introduced me to this. Nostalgic!!!!!

Recently we visited Dakshinayan, a well known restaurant in Pune famous for authentic south Indian dishes. Even though I found it to be a little expensive, most of the recipes were true to the palate, which is a rare experience in Pune. The moment the first dish was served, I was bowled over to see two ramekins, one filled with tomato chutney and another with onion chutney and that too unlimited!!! The taste of the tomato chutney lingered for hours together and I decided, no matter what I had to prepare this soon.

Here’s my take on my favourite chutney. Hope you too are a fan as well.

Ingredients:

Tomato – 3 medium sized diced
Onion – 1 medium sized diced
Garlic- 4 cloves peeled
Dried Red chillies – 1-2
Chana dal – 1 ½ Tablespoon
Salt – to taste
Oil – 1 teaspoon

Tempering:

Oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Curry leaves – 3-4

Procedure:

  • In a kadhai or a pan heat the oil mentioned under ingredients.
  • Fry the garlic cloves and chana dal till golden brown in colour and keep it aside on a plate.
  • In the same oil fry the dried red chillies till they turn a little brown. Transfer this too on the plate and let it cool.
  • In the remaining oil sauté the onion till transparent and then add the diced tomatoes and fry till the tomatoes are soft. Add salt during this process. Let this mixture cool down.
  • Transfer the tomato-onion mixture along with the fried garlic cloves, chana dal and dried red chillies in a grinder and grind everything together to a smooth paste. No need to add water. Transfer this to a bowl.
  • Temper this with the ingredients mentioned under tempering. Mix well and serve with dosa, idli, or paniyaram (appe).

Tips:

  • Try this chutney on bread as a spread. It tastes amazing.
  • This can be stored in the refrigerator for 2-3 days.

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Review ~ Ching’s Secret Red Curry Paste. Recipe for Veg Thai Red Curry

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Around 1 year back we tried Thai curry at a restaurant for the first time. We wanted to taste something different, something out of the box which we were sure, we had never tasted. I had heard about Thai curry, but I was very skeptical as I knew fish sauce is added to the curry :( But this particular had an option sans the fish sauce so I immediately opted for it :) :) It’s been a regular order since then. The aroma of the curry, vegetables in it, basil & the mind blowing taste of kafir lime leaves makes the curry to die for.

I found a vegetarian recipe with a huge list of ingredients. I started going through it and THEN it said fish sauce. I kept the recipe aside and started to look for a new one. I did find a few and once again went back to the humongous task of collecting the ingredients. While I was at it, I saw this line on bottles placed on a rack of Big Bazaar which said Chings Secret  Red Curry Paste with a Green Dot. I thought of buying it but then hesitated as it could be very expensive. I went ahead and came back all the way to check the price. I was really surprised looking at the price tag which was Rs 140/-. It was quite unbelievable as such exotic items and preparations cost quite a bomb. I took it right away, raced home and started preparing it. I generally have broccoli, colored bell peppers, mushrooms at my place. Luckily I had picked up baby corn as well. Everything was ready to cook.

I followed the instructions with a few changes from my side and the curry was ready within half an hour. The taste was exactly like what I had in the restaurant. Plus I had the option of making it more spicier simply by adding more paste from the bottle. It’s a super quick way of making this exotic Thai curry without any effort. This fits into “anybody can cook” and “lazy cook” category ;). Perfect for people who don’t like to spend a lot of time in the kitchen. You could ask your husband’s to give it a go while you rest and enjoy your timeout. Don’t let me get started with aroma that fills your house!!!

Let’s do a little costing as well. I pay almost double or triple of what I had spent to buy the bottle, vegetables and coconut. The order in the restaurant serves just one person while this served 2-3 people at least. I have used only half of the paste so becomes really worth the buck.

They have put a good effort in making it look authentic. Packaging is really good. Comes in a very cute little bottle with a black lid, excellent for future food photographs.

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My warning – Do not open the lid if you do not wish to make it right away, cause you CANNOT resist the aroma that springs out right into your nose and down to your tummy ;)

This also becomes first review for a product. I hope you’ll all give it a try. The best part is that you get it at any supermarket, you don’t have run around searching for a gourmet store. And it’s quick, there is no hassle of collecting en number of ingredients. If you feel like eating a Thai curry late at night, this is it !

My verdict is, you should give it a try, specially all your vegetarians out there. I would give it 4.5 out of 5 stars.

Have a go and let me know, how yours turns out :)

Ingredients

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3 tbsp Ching’s secret red curry paste (the pack says 2 tbspn but I feel you need 3)
2 cups (200 gms) of cut vegetables (I used Broccoli, Red, Yellow bell pepper & baby corn)
1 cup water
400 ml of coconut milk
Steamed rice to serve with the curry

Procedure

I have followed the instructions and procedure as per mentioned on the bottle. The only change that I made was the vegetables I’ve used and I add a little more extra fresh holy-basil (It made no difference to the taste). I have also used homemade coconut milk.

  • Take a large saucepan and simmer 200 ml coconut milk along with the water.
  • Add the vegetables, Ching’s Secret Red Curry Paste and stir well.
  • Simmer on low heat for 10 mins till the vegetables are cooked.
  • Now add the remaining 200 ml of coconut milk and continue to simmer for another 3 minutes.
  • Serve hot with steamed rice.

Tips:

You may also serve this curry with appam or set dosa.

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