Veg Hot n Sour Soup

This is one of my favorite soups. It's easy to make and very healthy.

Ingredients:
Onion-1/2 medium
Tomato-1 small
Green pepper-1/4 medium
Carrot-1
Green beans- a few
Water-5cups
Corn starch- 1tbsp
Dark soy sauce-1tbsp
Lime juice/vinegar-1tbsp
Salt- to taste
Sugar-1tsp
Crushed Pepper-1tsp(optional)

Method:
Finely chop onions, carrots, tomatoes, green peppers and green beans.
Keep water for boiling in a stock pot. In a minute or two add onions and carrots.
After a few minutes add green beans and tomatoes. Once the vegetables are tender add green peppers.
When all vegetables are cooked add salt and soy sauce. Stir occasionally.
Mix corn starch in 4 tbsp cold water and add to the soup. Stir.
Add sugar and vinegar or lime juice.
Remove and serve hot. Sprinkle crushed pepper corns if desired.

Cabbage Bhujia

Cabbage bhujia is one of the simplest and fastest dishes to make. Here is how I make it!

Ingredients:

Cabbage-1 medium
Mustard seeds-1tsp
Curry Leaves-4-5
Green Chili-1
Salt-to taste
Lime Juice-1tsp(optional)
Turmeric Pwd-1/2 tsp
Oil-1tbsp

Method:
1. Finely shred cabbage and wash thoroughly.
2. Take oil in a wok and add mustard seeds and curry leaves. when they crackle add cabbage and chopped green chili. Stir a few times.
3. Add turmeric pwd and salt, mix well.
4. Cover and let it cook till done(4-5 min)
5. Remove from flame, sprinkle lemon juice and serve hot.

Tip: For added flavour, garnish with fresh grated coconut.

Vegetable Khorma

Serves-4
Cooking time-15-20min

Ingredients:

Green Beans-1/2lb cut into small pieces
Carrots-1-2 cut into small pieces
Peppers(red, green.yellow)-1/4th each chopped
Onion-1medium sliced
Tomato-1medium chopped
Ginger-garlic paste-1tbsp
Yogurt-1/2cup

Green chili-1 or 2

Garam masala-1tsp

Turmeric-1tsp

Red chili pwd-1tsp

Coriander pwd-1tsp

Salt-to taste
Olive oil-1tbsp

Method:

1. Take oil, saute onions, add ginger-garlic paste and then add tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables ( green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
2. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
3. You can add either yogurt(1/2cup) or water(1/2 cup) to this gravy. Let it come to a boil.
4. Add salt
5. Serve hot with chappati or rice.
   

Pineapple cake

This is the simplest recipe you can get for a pineapple cake! I used the regular dominos sugar and fresh pineapple.

Makes 1/2kg cake

Ingredients:

Refined Flour(Maida/all purpose flour)-115grams

Sugar-115g

Butter/Margarine-75g

Baking pwd-1/2tsp

Eggs-2

Vanilla essence/pineapple essence-few drops

Pineapple peices-1/4cup

Milk-1/4 cup

Method:

1. Seive flour, add baking powder and keep aside.
2. Pre-heat the oven to 385 degree F.
3. In a mixing bowl take sugar and butter. Mix and cream well.
4. Beat the eggs and add half of it to the sugar and butter mixture. Mix well and then add the remaining egg.
5. Pour a few drops of vanilla essence, add flour and mix well. Add milk and mix well. When adding milk, do it little by little and make sure the batter is not too runny. Add pineapple pieces. You can use a hand mixer for the entire process.
6. Take a greased cake tin, pour this batter and bake at 385 degree F for 25-30 min.
7. Check with a knife to see when the cake is done. Insert knife in the center of the cake and if comes out clean cake is baked. If not let the cake bake for a few more minutes.
8. Remove from the oven and let it cool. Turn the cake tin upside down on a clean tray or plate and serve.

Vegetable Biryani

Serves:4

Cooking time-1/2 hour

Ingredients:

Rice-2cups

Onions-1 medium sliced

Tomato-1 medium chopped

Ginger-garlic paste-1tbsp

Green beans-1/2 cup cut into 1"pieces

Carrot-1 medium cut into 1/4" cubes

Potatoes-boiled and cut into small cubes

Peppers(green, red,yellow)-cut into small pieces

Green chili-1 or 2

Garam masala-1tsp

Turmeric-1tsp

Red chili pwd-1tsp

Coriander pwd-1tsp

Salt-to taste

Yogurt(optional)-2tbsp

Cashew nuts-5/6

Red cardamom-1

Cinnamon-1 stick

Mint- 1sprig
Oil/Ghee-3tbsp

Method:

1. Par boil rice and keep aside.
2. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately.
3. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
4. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
5. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil.
6. Add salt(1/2 tbsp should be good)
7. Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min.
8. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional).

Tip: For added taste sprinle saffron soaked in milk between layers.

Palak Paneer

Ingredients:
Spinach(Palak)- 1 bunch
Onions-1 medium
Tomatoes-1/2 can or 1 medium
Ginger-garlic paste-1tbsp
Black Cardamom-1
Cinnamon stick-1/2
Paneer-150-200grams
Garam masala-1tsp
Turmeric pwd-1tsp
Red chili pwd- 1tsp
Oil/Ghee-2 tbsp
Salt- to taste
Water-for boiling

Method:

1. Boil spinach in a pressure cooker, one-two whistles on medium flame should be good. Drain the water and keep aside. Wash the boiled spinach in cold water. This will help retain rich green color. Blend in a mixer to make a thick puree. Do not add water.


2. Take oil in a kadhai, add cinnamon, cardamom and finely chopped onions. Saute till golden brown.


3. Add ginger garlic paste and stir for a min. Add chopped tomatoes and stir till you get a thick red orange paste.(approx. 5 -8min)


4. To this paste sprinkle garam masala, turmeric and red chili. Add spinach puree and stir for a min or two. Pour some water to get a gravy consistency. Don't add too much water. Add more water only if you feel gravy is too thick. Add salt and let the gravy boil by stirring from time to time. Be careful as palak splatters when boiling. Keeping the kadhai covered while palak is boiling will avoid splattering.


5. Meanwhile cut paneer into cubes. Take a non-stick tava or pan and lightly sear paneer on both sides. No need to add oil. For searing place paneer pieces on the tava and after a minute with the help of a spatula turn on the other side. This is a oil-free, hassle-free technique to get tasty golden brown paneer without deep-frying. Make sure you use slow to medium heat to avoid over-cooking and burning.


6. Add the seared paneer to palak gravy, remove from flame and serve hot.

Hot n Spicy Shrimp (prawn)

Ingredients:

1. Shrimp - 1 lb


2. Onions - 2 medium


3. Ginger-Garlic Paste - 2 tbsp.
   


4. Carrots - 1(cut into thin rounds)
   


5. Celery - 3-4 stems (cut into small pieces)
   


6. Green Chili - 1(chopped)


7. Cumin Seeds - 1 tsp.


8. Red Chili Pwd - 2 tsp.


9. Garam Masala - 1 tsp.


10. Coriander Pwd - 1 tsp.


11. Turmeric pwd - 2 tsp.
    


12. Salt - to taste


13. Lime juice - from 1 lime.


14. Mint - 3-4 leaves


15. Olive oil - 1 tbsp.
    

Method:

• Wash, peel and de-vein shrimp.


• Prepare marinade with lime juice, turmeric pwd, red chili pwd, 1tsp ginger-garlic paste and salt to taste. Add shrimp and marinate for 15-20 mins.
  


• Take oil in a pan/kadhai, add cumin seeds, when they crackle add chopped onions and saute till golden brown.
  


• Add remaining ginger-garlic paste and saute till you get a thick paste.


• Add shrimp, carrot, celery, chopped green chili, turmeric pwd, garam masala, coriander pwd,red chili pwd and salt. Mix well. Cook for 8-10 min or till shrimp is cooked.(Look for a creamy white and orange color for the shrimp)


• Reduce the flame and cover for 2 min. Add mint leaves, turn off the flame and keep covered for a few more min.
  


• Serve hot with rice or chappati.
  

Microwave Dhokla

Ingredients:
Gram Flour(Besan) -1cup
Curd-1cup
Olive oil/vegetable oil-5tbsp
Eno or baking soda-1tsp
Lemon juice-1tsp(optional)
Salt-1tsp
Curry leaves- 4-5
Mustard seeds-1tsp
Grated Coconut-2tbsp
Green chili-2 split
Tamarind Pulp-1tsp
Sugar-2tsp
Water-1/4 cup

Method:

1. Take one cup besan in a bowl and add 1 cup curds to it. Mix well. Add salt and keep aside for sometime. (3-4hrs recommended, however you can use it instantly too)
2. Add lemon juice(optional), eno or soda, 3tbsps of oil to the besan and curds batter and mix well.
3. Pour immediately into a microwave safe dish/bowl(at least 3" deep glass preferred) greased with some oil.
4. Microwave on high covered for 5 minutes. Dhokla is ready.
5. Leave it covered for 5-8minutes. Remove.
6. Alternatively use the traditional method of steaming this batter in a dhokla maker or pressure cooker for 15 minutes. Follow the same method as for idlis.

For tempering/tadka:

1. Heat oil, add mustard seeds, curry leaves and slit green chilies. Pour this tadka over the dhokla.
2. In a separate pan add water, tamarind pulp and sugar. Once boiled remove from flame and pour over dhokla. This gives softness to the dish.
3. Garnish with grated coconut. Cut into 1" sqaures and serve with green chutney.

Zucchini Masala

Total cooking time: 15-20 minutes
Serves 4

Ingredients:
Zucchini- 2 medium
Onion-1 medium
Tomato-1 medium
Coconut(grated)-1/4 cup
Green Chili-1
Ginger Garlic paste-1tbsp
Coriander powder-1tsp
Turmeric-1tsp
Red chili powder-1tsp
Garam Masala-1tsp
Salt-To taste
Olive oil-1tbsp

Method:
Wash, peel and cut zucchini into 1 inch long pieces and boil for 5 minutes. Drain and keep aside.
Chop onion, tomato and green chili and keep aside.
Take a pan or kadhai and add oil and saute onions till golden brown(or leave oil)
Add tomatoes and stir for sometime.
Add coconut and ginger-garlic paste and stir till you get a thick paste.
Add zucchini to this mixture and sprinkle masalas. Add salt.
Pour 1/2 cup to 1 cup water until you get a gravy consistency.
Keep covered on slow flame for 5 minutes.
Remove and serve hot with rice or chappatis.

Garnish with chopped cilantro and grated coconut.

Spicy Tofu gravy.

Serves: 4
Ingredients:
Firm Tofu- 50g
Tomato- 1 medium
Onion- 1 medium
Green Chili- 1 chopped
Ginger-garlic paste- 2tbsp
Yogurt-1 cup
Dried mint- 1 tsp
Coriander pwd-2tsp
Garam masala- 2tsp
Turmeric pwd- 1tsp
Cayenne Pepper(or red chili pwd) -1tsp
Cloves-4
Cardamom(red whole)-2
Cinnamon(whole)- 1 stick medium
Olive oil- 2tbsp
Salt- to taste.

Method:
1. Cut tofu into small cubes. Take 1 cup yogurt in a bowl and add 1tbsp ginger garlic paste, 1tsp coriander pwd, 1 tsp garam masala, dried mint, 1tsp salt, 1/2 tsp turmeric, 1/2 tsp red chili pwd and mix well. Add tofu to this mixture and keep aside.
2.Finely chop onions and tomato.
3. In a pan heat olive oil, add cardamom, cinamon and cloves. When they crackle, add onions and saute.
4. Once onions are golden brown and start leaving oil add ginger-garlic paste, green chilli and saute again.
5. Add tomatoes and keep stirring till a thick mixture is formed. Once done, add the remaining masalas (red chili, turmeric, coriander, garam masala).
6. Now add marinated tofu to this mixture. Add salt to taste.
7. If gravy is too thick add water and check consistency. Simmer for 5 min. Turn off heat and serve hot.

Tip: Try using Nasoya organic firm tofu.

Stuffed Mushrooms

Ingredients: 

Mushrooms: 12 Whole medium or large 

Onions: 1 medium 

Potato: 1medium 

Garlic: 6-8 cloves chopped 

Spinach: a handful of leaves or 

Cilantro: 3-4 sprigs chopped 

Olive oil: 2tbsp 

Salt: to taste 

Cheese: 1/4 cup grated 

Method: Wash mushrooms and remove stems. Pre-heat the oven to 380F . Finely chop onions, potatoes, spinach/cilantro and garlic. Boil chopped potatoes in a microwave for 3min. In a saute pan, add olive oil and add onions. Saute till golden brown, add garlic and stir. Add boiled potatoes and spinach. Stir for 2 min. Add salt and cheese. Make sure the mixture is soft and tender. Remove from stove and keep aside to cool. The stuffing is ready. Grease a baking tray. Fill each mushroom with stuffing and keep on the baking dish. Brush the mushrooms with little oil and keep in the oven at 350F for 20min. Remove and serve hot or cold garnished with slice of lemon.

Lauki-chana dal

Ingredients
Lauki(White Pumpkin/Gourd) 500g
Chana Dal 4tbsp
Green Chillies 1 or 2 as per taste
Ginger Garlic paste 1tbsp
Jeera(cumin seeds) 1tsp
Hing(Asafoteda) 1tsp
Turmeric pwd 1tsp
Salt to taste
Ghee or oil for tadka 1tbsp

Method:

Peel and cut lauki into small 1" cubes. Keep aside.
Heat ghee in a pressure cooker and add cumin seeds. Once they crackle add hing and turmeric powder.
Add ginger garlic paste and stir. Add green chillies and chana dal and fry till golden brown.
Then add lauki and stir for a minute or two. Add 500ml water and salt to taste. Cover the cooker and pressure cook till 2 whistles.
Serve hot with chapatis.
Serves 4 people.
Approx. cooking time: 15-20min.