Vegetable Fried Rice

Vegetable fried rice is a quick and easy to make rice dish that goes along with so many indo-chinese dishes like manchurian, chilli paneer, chilli potatoes and many more. It is preferable to use a day old rice stored in refrigerator so that each rice grain remains seperated from each other. This can be made with numerous variety of vegetables which are available, the choice is endless. Its perfect for kids' lunch box and can be made in a jiffy early winter mornings with the leftover rice. I always make this with vegetable manchurian.

Preparation time: 15 min.

Cooking time: 5 min.

Type: Main-course

Cuisine: Indo-chinese

Serves: 4

Ingredients:

• 2 cups rice (boiled)
• 1 tsp garlic (grated)
• 1 tsp ginger (grated)
• 1 big spring onion (chopped)
• 1 tsp green chilli (chopped)
• 1/4 cup carrot (finely chopped)
• 1/4 cup green capsicum (finely chopped)
• 2 tsp green chilli sauce
• 1 tsp soya sauce
• 1 tsp salt
• 1/4 tsp white pepper powder
• 2 tsp vinegar
• 1 tblsp oil
• 2 tblsp spring onion greens (chopped, to garnish)

Method:

1. Heat oil in a pan, add ginger and garlic, saute for few seconds.
2. Add spring onion and green chillies, saute for a min.
3. Next, add all the vegetables and cook for 2 min. on high flame.
4. Add chilli sauce and soya sauce.
5. Season with salt and pepper.
6. Finally, add vinegar and garnish with onion greens.
7. Serve hot with vegetable manchurian.

Vegetable Manchurian

Vegetable manchurian is my favourite indo-chinese dish to enjoy alongwith a bowl of fried rice or hakka noodles. It is not at all complicated to be made at home as it looks. The main part of the dish is the balls which can be made with a variety of finely chopped, grated or minced vegetables like cabbage, cauliflower, carrot, corn etc. It can be made dry, semi-dry or with gravy, the consistency of the manchurian depends entirely on personal choice. I always prefer to make this with gravy and so sharing the same today.


Preparation time: 20 min.
Cooking time: 20 min.
Cuisine: Indo-chinese
Type: Main-course
Serves: 2

Ingredients:

For Manchurian Balls:

• 1 cup carrots (grated)
• 1 cup cabbage (grated)
• 1 tsp green chilli sauce
• 2 bread slices
• 1 tblsp all-pupose flour (maida)
• 1 tblsp cornflour
• 1 tsp salt

For gravy or sauce:

• 1 tsp ginger (grated)
• 1 tsp garlic (grated)
• 1 tblsp celery stem (chopped)
• 2 green chillies (chopped)
• 1 big spring onion white (chopped)
• 4 tsp soya sauce
• 2 tblsp tomato ketchup
• 3 tsp green chilli sauce
• 2-3 tsp cornflour
• 2 cups water
• 1 tsp salt
• 1 tsp sugar
• 2 tsp vinegar
• 2 tblsp spring onion greens (chopped)
• 2 tblsp sesame oil (preferably)

Method:

Manchurian Balls:

1. Squeeze cabbage and carrots to remove any moisture.
2. Make bread crumbs in a mixer grinder.
3. Mix all the ingredients and make lemon sized balls and deep fry till golden brown.

Manchurian Gravy or Sauce:

1. Heat oil in a wok or pan and add ginger and garlic, saute for few seconds.
2. Add celery, green chillies and spring onion whites.
3. After a minute, add chilli sauce, soya sauce and tomato ketchup.
4. Add 1 and a half cup of water and let it boil.
5. Mix cornflour and remaining half cup of water in a seperate bowl.
6. Add the cornflour slurry in the boiling gravy, stirring continuously.
7. Add salt, sugar and vinegar.
8. Finally add the fried manchurian balls.
9. Garnish with spring onion greens and serve hot with fried rice or noodles.

Note:

If manchurian balls begin to break or crumble while deep frying add little cornflour to the balls mixture to ensure proper binding.

Jam Thumbprint Butter Cookies

Try these butter cookies with the goodness of your favourite jam in the centre making them kids favourite snack. Indulge your kids while making them and they will love to do the filling part.

INGREDIENTS:

• 1 and 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 125 gm soft butter
• 125 gm sugar 
• 1 egg
• 1 tsp vanilla essence
• strawberry jam as required

METHOD:

1. Preheat oven at 180 degree celcius.
2. Line a baking sheet with butter paper.
3. Sift together maida, baking powder and salt.
4. Beat together butter and sugar for 5 min. well till fluffy add 1 egg and vanilla essence beat well.
5. Gradually mix in dry ingredients till resembles bread crumbs and stop the beater.
6. Gently mix to make dough.
7. Scoop out 1 inch balls using cookie scooper on the lined baking sheet.
8. Press a thumb print into the centre of each cookie about half inch deep.
9. Fill each centre with 1/2 tsp jam using spoon or piping bag.
10. Bake at 180 degree celcius for 12-15 min or until edges turn golden in color.
11. Let these cool on a wire rack and serve.

Mushroom Quiche

Quiche is a classic french dish with an open pie crust filled with egg and cheese custard along with cooked vegetables or chicken. It can be eaten hot or cold, during breakfast, lunch or dinner depending upon personal taste or preferences.
This is the first time i made a quiche and it came out so well and was liked by all.. the crust came out so flaky and the mushrooms and cheese combination was worth a try.

INGREDIENTS:

For the pastry crust:

• 1 cup all-purpose flour
• 75 gm butter (chilled)
• 1/8 tsp salt
• 3-4 drops vinegar or lemon juice
• 2-3 tbsp chilled water

For the filling:

• 2 cups mushroom (chopped)
• 1/2 tsp garlic (crushed)
• 1 tbsp lemon juice
• 2 eggs
• 3/4 cup fresh cream
• 1/2 black pepper
• salt to taste
• 2 tbsp parsley or fresh coriander
• 100 gms mozzarella or cheddar cheese (grated)

METHOD:

For the pastry crust:

1. Mix together all-purpose flour, salt and butter using finger tips.
2. Add vinegar or lemon juice and mix gently.
3. Do not knead the dough, lightly bring together using chilled water.
4. Cover with cling film and refrigerate for atleast 30 min.
5. Roll out the dough and transfer to the pie mould.
6. Gently cover all the edges completely and trim the extra edges.
7. Lightly prick using a fork.
8. Blind bake for 10-15 min. at 180 degree celcius.

For the filling:

1. Heat olive oil and add garlic, stir for few sec.
2. Next, add mushrooms and cook till light golden in colour.
3. Add lemon juice and remove from flame.
4. In a bowl, beat eggs and cream together.
5. Add salt, pepper and parsley, mix well.
6. Add cooked mushrooms into the egg mixture.
7. Put about 2 tablespoons of filling on the base of the baked crust.
8. Pour the filling over the cheese and top with some more cheese.
9. Bake in a preheated oven at 200 degree celcius till cheese melts and the crust gets nice golden brown in colour.

Dal Makhani / Punjabi maa ki dal

Dal makhani is a classic punjabi dish that you will readily find on the menu of almost every north-indian restaurant. It is a rich and creamy lentil preparation which involves slow cooking for several hours with the addition of butter and cream. For healthier option, i like to add milk instead which gives exactly the same taste and richness to this protein-packed delicacy. This tastes even better the next day after reheating properly.. thats why i generally make this in bulk during winters.

Preparation time: 8-10 hrs
Cooking time: 60 min.
Type: Main-course
Cuisine: North-indian
Serves: 6-8

INGREDIENTS:

• 2 cups whole black lentils (udad dal)
• 1/4 cup red kidney beans (rajma)
• 1/2 cup onions (sliced)
• 1 cup tomatoes (pureed)
• 1 tbsp ginger (crushed)
• 1 tbsp garlic (crushed)
• 1 tbsp green chilli paste (crushed)
• 1/8 tsp turmeric powder
• 1/2 tsp red chilli powder
• salt to taste
• 1/2 cup milk
• 3 tbsp clarified butter (ghee)
• 2 tbsp cream (to garnish)

METHOD:

1. Soak black lentils alongwith kidney beans overnight for 8-10 hrs.
2. Pressure cook the soaked lentils and kidney beans adding 4 cups of water and a teaspoon of salt till 1 whistle and simmer for 30 min.
3. Meanwhile heat ghee or butter in a pan, add onions and cook till golden brown in colour.
4. Next, add ginger, garlic and green chilli paste and saute for 30 sec.
5. Add turmeric powder, red chilli powder and salt to taste.
6. Now add pureed tomatoes and cook on medium flame till oil oozes out of the masala.
7. Add cooked dal to this masala and mix well.
8. Next, add milk gradually to the dal stirring continuously.
9. Let the dal simmer for 15- 20 min. 
10. Finally. garnish with cream and serve hot with naan, roti or rice.

Note:

• The longer the dal is simmered the better it tastes.
• To give more richness or creamy texture, half a cup of cooked dal can be blended and then added into the remaining dal.

Methi Matar Pulao

Fenugreek leaves and green pea rice is a very simple and nutritious lunch recipe. I was planning to make matar pulao but then fresh fenugreek leaves lying in my fridge prompted me to use them so i could not drop the idea and at once, i planned to use it alongwith green peas. When not in season, make with two tablespoons of dried fenugreek leaves (kasoori methi) readily available in all grocery stores.

Preparation time:30 min.
Cooking time:20 min.
Cuisine: North-indian
Type: Main-course
Serves: 4

Ingredients:

• 2 cups rice (soaked for 1/2 hr)
• 3 tblsp oil
• 1 bay leaf
• 2 green cardamom
• 1" cinnamon stick
• 1 tsp cumin seeds
• 2 tblsp ginger-garlic-green chilli paste
• 1 cup onion (thinly sliced)
• 1 cup fresh fenugreek leaves (chopped)
• 1 cup green peas
• 1 tsp black pepper powder
• salt to taste

Method:

1. Heat oil in a pressure cooker, add whole spices and cumin seeds, cook till nice aroma of spices comes out.
2. Add ginger-garlic-green chilli paste and saute for 30 sec.
3. Add onions and cook till light golden in colour.
4. Next add fenugreek leaves and cook till the water released is completely absorbed.
5. Add green peas and rice and mix well.
6. Add 3 cups of water, cover and pressure cook till 1 whistle.
7. Serve hot with curd or pickle.

Cheesy Methi Balls

This is my variation to the classic gujarati snack "Methi Muthia" . Here i have stuffed the prepared methi dough with a cube of cheese and it tastes delicious and even kids enjoy the healthy fenugreek leaves without any complaint.

Preparation time: 15 min.
Cooking time: 10 min.
Type: Appetizer

Serves: 4

Ingredients:

For covering:

• 150 gms fresh fenugreek leaves (methi)
• 1 cup chickpea flour (besan)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp salt
• 3 tsp oil
• 1/2 cup water

For stuffing:

1/4 cup mozzarella cheese (cut in 1/4" cubes)

Method:

1. Heat oil in a pan, add hing, turmeric powder, red chilli powder.
2. Immediately add chopped fenugreek leaves, cover and cook a little.
3. Add salt and water. cook till methi is cooked.
4. Add besan and keep stirring till a dough like consistency is formed.
5. Keep aside to cool.
6. Divide the mixture in lemon-sized balls.
7. Place one cheese cube inside each ball and cover with the dough to make smooth round balls.
8. Deep fry till golden brown.
9. Serve hot with tomato ketchup or green chutney.

Stuffed Khandvi

Khandvi is a popular gujarati delicacy that involves a lot of practise and patience to get those perfect spirals. It is made using gram flour and yoghurt and flavoured with the tempering of pungent mustard, sesame seeds and curry leaves. Today i am sharing a recipe for stuffed khandvi with fresh coconut and coriander filling.

Preparation time: 5 min.
Cooking time: 10-12 min.
Type: Snack
Cuisine: Gujarati
Serves: 2-3

INGREDIENTS:

For batter:

• 1/2 cup gram flour (besan)
• 1/2 cup yoghurt
• 2 cups water
• 1 green chilli (crushed)
• 1" ginger (crushed)
• 1 pinch asafoetida
• 1/8 tsp turmeric powder
• salt to taste

For filling:

• 1 tbsp fresh coconut (grated)
• 1 tbsp fresh coriander (chopped)

For tempering:

• 1/2 tsp mustard seeds
• 1/2 tsp sesame seeds
• 6-8 curry leaves
• 1 tbsp oil

For garnish:

• 1 tbsp fresh coconut (grated)
• 1 tbsp fresh coriander (chopped)

METHOD:

1. Mix all the ingredients of the batter and mix well using a whisk making sure no lumps are formed.
2. Heat a non-stick pan, add the batter and cook on low flame stirring continuously.
3. Continue cooking for 10-12 min. till the batter gets thickened and starts to leave the sides of the pan.
4. Quickly spread the mixture evenly on the back of a greased thali or aluminium foil using a rubber spatula. Spread as thinly as possible.
5. Let it cool completely for 10-12 min. and spread coconut and chopped coriander evenly.
6. Cut into 2" wide strips and start rolling from the edges gently.
7. Make all the rolls and keep on a plate.
8. To prepare tempering, heat oil and add mustard seeds, sesame seeds and finally curry leaves.
9. Pour the prepared tadka on the khandvi rolls evenly using spoon.
10. Garnish with coconut and coriander leaves and enjoy after refrigerating for few min.

NOTE:

• If the batter is not cooked properly, it will be sticky and you will not be able to make rolls.
• If the batter is overcooked, it will be thick and you will not be able to spread properly.
• Spread the batter as quickly as possible when its hot else it will get thicker and you will not be able to spread the batter.
• It can be stored for 1-2 day in fridge.

Mushroom pulao

Today, i am going to share a one pot meal recipe of mushroom pulao that tastes exactly like biryani. Unlike biryani it is easy to prepare and requires lesser time and is made in a pressure cooker. Since, i had my smart phone ready in the kitchen so i thought why not take step-by-step pictures of this simple yet delicious rice recipe.

Preparation: 15 min.
Cooking time: 20 min.
Type: Main-course
Cuisine: North-indian
Serves: 4

Ingredients:

• 3 cups button mushrooms (sliced)
• 2 cups rice (soaked for 30 min.)
• 2 cups onions (sliced)
• 1 bay leaf
• 1 black cardamom
• 3-4 green cardamom
• 1 inch cinnamon stick
• 1 tsp black peppercorns
• 2-3 cloves
• 1 mace
• 1 tsp cumin seeds
• 2 tblsp ginger-garlic-green chillies (crushed)
• 1 tsp black pepper
• 1 tsp garam masala
• 3 tblsp oil or ghee

Method:

• Heat oil in a pressure cooker, add all the whole spices and cook till they release a nice aroma.
  

• Add, ginger-garlic-green chillies paste and saute for 1 minute.

• Add, onions and fry for 2 minutes.
  

• Add mushroom and cook till all the water evaporates and mushroom turn golden brown in colour.
  

• Add all the spices and mix well.

• Add rice and 2 cups of water, cover the lid and pressure cook till 1 whistle.
  

• Serve hot with green coriander chutney or any gravy dish.

Dahi Vada/ Dahi Bhalla

Dahi vada or dahi bhalla is a famous north-indian snack which is made generally during the time of festivals. These are fried or non-fried lentil fritters which are dipped in creamy yoghurt alongwith few condiments. These can be made in a variety of ways, either with udad dal or moong dal or a combination of both in variable quantity.

INGREDIENTS:

For vadas:

• 3/4 cup udad dal (soaked for 4-5 hrs)
• 1/4 cup moong dal (soaked for 4-5 hrs)
• 1 tbsp ginger+green chilli paste
• a pinch of baking soda
• oil for deep frying

For spiced yoghurt:

• 3cup yoghurt
• 1.5 tbsp sugar (powdered)
• 1 tsp cumin powder
• 1 tsp chaat masala
• a pinch of red chilli powder
• saunth chutney as required
• coriander chutney as required
• few coriander leaves for garnish
• a pinch of hing (asafoetida)
• salt to taste
• water as required

METHOD:

1. Drain the soaking water completely and transfer the soaked dal into a grinder of a food processor.
2. Add rest of the ingredients for Vada except for baking soda. Add up to ¾ cup of water (slowly add more if needed). Grind it into a thick smooth paste. Transfer the lentil paste into a medium sized mixing bowl. 
3. Add baking soda and now using your hand or a whisk, whisk the paste vigorously rotating your hand in a circular motion in one direction. This helps making the paste light.
4. Heat oil in a deep fryer. Drop a dollop of Urad Dal paste (about the size of a small lemon) on your palm. Shape it into a circle. 
5. Carefully slide the vada into the deep fryer. Fry until its golden brown in color. 
6. Before serving let the fried vada soak in water for 3-5 minutes. Then lift it in one hand and give it a light squeeze with the other squeezing excess absorbed water out. Place them on a serving dish.
7. For spiced yogurt (or dahi) – Mix all the ingredients together in a big mixing bowl. 
8. Pour as much spiced yogurt as you like over the vadas. Garnish with cilantro and serve.

NOTE:

• Add as little water for grinding as possible, enough for the bladed to run smoothly.