Mixed Vegetable Curry

Cooking time 10 minutes

Ingredients

2 Beetroot

1 carrot

1 potato

Few green peas

A pinch turmeric powder

¼ spoon red chilli powder or pepper powder

1 spoon oil

¼ mustard

Salt to taste

Method

Pressure cook all the vegetables with turmeric powder and salt with little water for 1 whistle.

In a pan, add oil in that add mustard, when it starts spluttering add boiled vegetables.

Now add red chilli powder and sauté for 2 minutes.

Ready to serve mixed vegetable curry.

Goes well with hot rice/ sambar/  rasam.

Mixed vegetable sabzi

Cooking time 10 - 15 minutes

Ingredients

1 grated carrot

1 grated radish

1 cup grated cabbage

½ cup chopped cauliflower

1 chopped onion

few green Peas

small peace chopped ginger

1 green chilli

few mint/coriander leaves

1 lemon

2 spoons oil

¼  spoon red chilli powder

¼  spoon masala powder

a pinch turmeric powder

salt to taste

Method

In a pan add 2 spoons of oil, in that add ginger and green chilli.

Now add onion and sauté for 2 minutes. Then add all the above

vegetables one by one with turmeric powder and cook in low flame

for 5 minutes. Now add salt, red chilli and masala powder.

Mix well cook for 2 more minutes.

Squeeze the lemon juice and add mint leaves mix well.

Ready to serve hot mixed vegetable curry.

Goes well with hot rice.

You can use this on the bread as sandwich top.   

Beetroot Soup

Cooking time 10 minutes.

Ingredients

 2 Beetroots

2 Tomatoes

Spring onions

Ginger & garlic each one spoon

 ¼ spoon pepper powder

1 spoon butter or oil

1 spoon corn flour

Salt to taste

Method

In a pressure cooker add 1 spoon of butter, in that add ginger and garlic.

Now add spring onions and tomatoes sauté for 2 minute.

Now add beetroot, salt and 2 cups of  water and pressure cook 

for 1 or 2 whistles. In a cup add 1 spoon of corn flour mix it well with little water.

Add this to the above vegetable mix allow to boil for 2 more minutes.

Finally add pepper powder and garnish with spring onions.

Quick & Easy Recipe - Vegetable pulav

This recipe is very simple and easy to prepare.

Cooking time 15 minutes.

Ingredients

2 cups Basmati Rice

2 cups mixed vegetables (carrot, cauliflower, peas, potato, beans etc)

1 chopped onion

1 spoon chopped ginger

1 spoon chopped garlic

2 chopped green chillies

Few mint/coriander leaves

2 spoons oil & 2 spoons ghee

¼  spoon masala powder

¼  spoon saunf

Salt to taste

Method

In a cooker add oil & ghee heat well, then add saunf, garlic,

ginger, green chillie and onion saute for 1 minute.

Now add mixed vegetables one by one and masala powder and saute well.

Now add rice, salt sauté for a minute and add 4 cups of water and allow to boil.

Close the lid, allow to steam well then put whistle, simmer the gas completely.

Cook in low flame for 10 minutes and switch off the gas.

Garnish with mint / coriander leaves. (you may also garnish with roasted bread & paneer)

Serve hot with onion raita & potato chips.

Instead of water you can use coconut milk also.

Quick & Easy Recipe - Paneer & peas kurma

Cooking time 5 minutes.

Ingreadents

1 cup green peas (boiled or frozen)

1 cup paneer

1 cup curd or milk

2 tomatoes

¼ spoon saunf

1 cardamom

¼ spoon each red chilli & masala powder

2 spoons oil

Chopped ginger & garlic each 1 spoon

Salt to taste.

Method

Heat oil in a pan add cardamom, saunf,  ginger and garlic sauté well.

Now add tomatoes sauté for 2 minutes, then add boiled peas and  paneer.

Add masala powder, chilli powder and salt mix well cook for 2 minutes.

Finally add curd mix well, after one minute switch off the gas.

Quick & Eassy  peas & paneer kurma is ready to serve.

Goes well with chapathi / poori.

If you are taking this for lunch box instead of curd you can add milk. So that it won’t be sour after long hours.

Quick & Easy recipe - Thayir semiya ( curd semiya)

Cooking time 5 minutes only.

Ingredients

250 gms Semiya (vermicelli)

1 spoon mustard

¼  spoon urad dal         

¼  spoon chana dal

1 red chilli

1 green chilli finely chopped

Small piece of ginger chopped

1 cup curd

1 cup Milk

Few curry / coriander leaves

2 spoons oil

Few cashew nuts or pea nuts

Small grapes or raisins

5 spoons pomegranate

4 spoons cut raw mangoes

Salt to taste

Method

Boil semiya with water and salt until it cooks well.

Drain the water, add milk to the boiled semiya and mix well.

Now in a pan add 2 spoons of oil and heat well, add mustard when it splutters

add urad dal, chana dal, red chilli, ginger, green chilli, pea nuts and curry leaves.

Pour this on semiya mix. Now add curd, coriander leaves, mangoes,

pomegranates and rasinis mix well. Keep in refrigerate and serve.

You can have this as breakfast, lunch or dinner.