15 MINUTES BREAKFAST, LUNCH AND DINNER- COOKING TIME( INSTANT POHA , SPINACH BIRYANI AND STUFFED KARELA)

15 MINUTES MEALS ( Breakfast , Lunch , Dinner) – Cooking time ( Instant Poha Dosa , Spinach Biryani with raita and Instant Mango Moong dal Pickle and Stuffed Karela( Bitter gourd) 

BREAKFAST : INSTANT POHA( FLATTENED) . Mix the Ingredients with water and Vegetables and prepare Pancakes or Dosa 

https://vegetarianhomestylecooking2015.wordpress.com/2017/08/17/3

KIDS LUNCH BOX: SPINACH BIRYANI WITH RAITA. ONE POT MEAL. 5 MAIN INGREDIENTS 

Transfer everything into Rice cooker or Instant Pot or Pressure cooker and your Lunch will be ready in less than 15 minutes. Preparation day before : 10 Minutes . PACK with raita and HOME MADE  MANGO MOONG DAL PICKLE .

MANGO MOONG DAL PICKLE . It is an Instant pickle prepared with moong dal and spices. You can enjoy from Day 1 . Kid friendly recipe and not spicy . It won’t generate heat in the body . Good Combination with Spinach Biryani .

RECIPE LINK for SPINACH ( PALAK) BIRYANI :

https://vegetarianhomestylecooking2015.wordpress.com/2016/03/21/Spinach 

RECIPE LINK FOR MANGO MOONG DAL PICKLE :

https://vegetarianhomestylecooking2015.wordpress.com/2015/07/14/Mango pickle with Yellow moong dal 

DINNER : STUFFED KARELA(BITTERGOURD) . NEW RECIPE with New Stuffing. With Steamed rice and Tomato  Dal.I shared a Soaking tip which will reduce bitterness of Karela . You can prepare stuffing ahead of time and store in a Glass container.

https://vegetarianhomestylecooking2015.wordpress.com/2017/01/03/Stuffed Karela

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15 MINUTES BREAKFAST,LUNCH AND DINNER( QUINOA PANCAKE, TINDORA WITH MINT MASALA POWDER AND WHEAT BERRY SALAD)

15 Minutes Breakfast , Lunch and Dinner ( Cooking time) . Today I’m sharing three simple meals you can cook in 15 minutes if you do preparation ahead of time. Quinoa Pancake for Breakfast, Tindora with Mint Masala Powder ( Served with Phulka and Vegetable Raita, Dinner – Wheat Berry Salad )

COOKING TIPS: 

1. Grind the batter night before so it is easy to prepare Breakfast in the morning.

2. For Lunch – Chop vegetables and prepare the Masala Powder .

3. Dinner – Cook Wheat Berries and Chickpea ‘s night before .

BREAKFAST – QUINOA PANCAKE prepared with Lentils and Quinoa  is a Healthy Breakfast to start your Morning. It keeps you full and satisfied till Lunch time. It almost taste like Pizza minus Cheese. 

4 Ingredients and easy to remember measurements. Soak , Grind and Prepare . You can even ferment . To supress the Pungent smell Of quinoa ( wash throughly) grind with Green chillies, small piece of ginger, Onion and Chopped Vegetable( like Yellow squash or Lauki ) . You can even top it with  some Onions , Bell Pepper while preparing Pancakes.

https://vegetarianhomestylecooking2015.wordpress.com/Quinoa

LUNCH – TINDORA WITH MINT MASALA POWDER .

            Prepared with 2 Main Ingredients Tindora and Mint Masala powder. Check my recipe how to cook without adding water. Tindora is a very tasty vegetable which need minimum SPICES . Served with Phulka and Vegetable Raita ( Vegetables in Yogurt) .

              It is a Simple recipe you can prepare in very less time if you chop the vegetable ahead of time. This vegetable is strongly suggested for Diabetic patients because it has the ability to minimize Blood sugars . This is because of an essential liver enzyme contained in this particular food which standardizes the sugar metabolism within your body by improving Glucose production. Adequate FIBER intake has a number of additional benefits to the body . Fiber supports healthy blood sugar levels by helping the body digest sugar slowly , offsetting the effect of sugar entering the bloodstream. Eating foods high in fiber promotes a feeling of fullness , which helps curb appetite and support a healthy weight .

https://vegetarianhomestylecooking2015.wordpress.com/2015/09/30/Tindora

DINNER : WHEAT BERRY SALAD with FRUIT DRESSING is a One pot Meal . After eating this Salad you won’t crave anything. 

https://vegetarianhomestylecooking2015.wordpress.com/2016/05/30/Salad 

 

 

15 MINUTES BREAKFAST,LUNCH,DINEER( CRISPY POTATO WITH LENTILS , CAULIFLOWER BIRYANI WITH VEGETABLE RAITA,OKRA STIR FRY AND YELLOW MOONG DAL LADOO FOR DESSERT)

15 minutes Breakfast, Lunch and Dinner . Cooking time. Preparation doesn’t take much time .

                Crispy potato with Lentils . Kids are going to like this because it is their favorite Vegetable . I coated the Lentils batter on one side , so you can taste Crispy Potato when Pan fried . For Lunch I prepared One pot meal . Cauliflower Biryani loaded with Vegetables . Transfer everything to Rice cooker or Instant Pot . It will be done in 15 minutes. Served with Home made  Mango Pickle and Vegetable raita. A perfect combination for Biryani. For Dinner I prepared simple OKra(Bhindi) stir fry with 2 main Ingredients. I shared how to cook  Okra without Slimy . Served with Phulka and raita. I prepared extra raita when preparing for Lunch . DESSERT for the week . YELLOW MOONG DAL LADOO without raosting and Grinding Yellow Moong Dal .  When grinding the roasted Dal I am not able to grind into fine powder. So took the help of store bought Powder. It is tasty with the Ingredients I added. 

BREAKFAST – CRISPY POTATO WITH LENTILS . 

INGREDIENTS :

1. Channa Dal , Yellow Moong dal and split green moong dal – 1/2 cup

2. Cooked and sliced Potato – 2   , Chopped Coriander           

3. Green chillies – 2 , Ginger – small piece , Salt and Cumin seeds – 1/2 tbsp    

4. Oil – 2 tbsp  

5. Garlic chutney powder 

METHOD :

1. Soak 1/2 cup Channa Dal , Split green moong dal and yellow moong dal . Wash before and after soaking . Grind without water , little salt, Cumin seeds, Green chillies – 2 ( Mild spicy ) and small piece of ginger . Transfer to a Bowl . Mix with Chopped Corainder  and Garlic chutney Powder . 

2. Heat a  wide pan with Oil . So you can prepare all in one go. 

3.  Wet your hand and Coat one side of sliced  Sweet Potato or White potato  ( Cooked) with Lentils batter. Place in a single layer on warm pan .

4. Drizzle Oil over edges . When the bottom is light brown , flip and cook other side until light brown .  

5. Serve warm . Doesn’t need any dip . they taste good on their own . or  Sprinkle  with mild spicy Garlic chutney Powder.

LUNCH – CAULIFLOWER BIRYANI IN RICE COOKER or INSTANT POT with VEGETABLE RAITA .

INGREDIENTS:

1. Basmati rice of your choice – 1 cup

2. Water – 2 Cups and Salt 

3. Vegetables – Cauliflower – 25 medium florets , Toamtoes – 2 ( Chopped) , Bell pepper – few, Chopped Corainder and Mint . Onion – small ( Sliced ) , Garlic – 4 cloves crushed and Ginger – small piece ( Grated) 

4. Green peas – 1 cup( frozen ) if dried 1/2 cup  Soak overnight and microwave for 4 minutes before adding to Biryani .

5. Oil – 3 tbsp and Ghee – tbsp

6. Whole Garam Masala –  Cumin seeds – 1 tbsp ,5 Cloves , 3 Cardamom , Cinnamon stick – small piece , Bay leaf -2             Biryani Masala – 1/2 to 1 tbsp ( Optional) i didn’t add. 

METHOD : 

1. Soak Basamati rice for 15 to 20 minutes . Wash and transfer to Rice cooker and add 2 cups water and Salt . Taste water for Salt .

2 Add Cauliflower florets, Chopped Tomato , Cubed potato , Bell pepper , Green peas and Chopped Coriander and Mint leaves .

3. Heat Oil and add Cumin seeds followed by Cloves , Cardamom , Bay leaf and cinnamon sticks. Add sliced Onions and fry for couple of minutes and add Crushed garlic and ginger. Transfer to rice .

4. When done cooking add 1 tbsp Ghee . 

 5. Serve with Home made Mango Pickle and  Vegetable raita( To Yogurt ( Curd) add chopped Onions , Chopped Tomato , Salt and chopped Coriander . Heat 1 tbsp Oil and add Cumin seeds – 1 tbsp . Cool and add to Yogurt)

DINNER : CRISPY OKRA WITH 2 MAIN INGREDIENTS . SERVED with PHULKA and VEGETABLE RAITA .

INGREDIENTS  and METHOD : 

1. Heat a wide pan with 2 tbsp Oil and add Cumin seeds ,Chopped Okra( Bhindi) . Cover and cook for 5 Minutes or until soft on medium High heat. After 5 minutes keep lid half open and fry till light brown .  Stir in between with a wooden Spatula to avoid burning. stir gently without touching Vegetable . Don’t add salt till end .

2. Meanwhile dry roast Handful of Peanuts, 2 tbsp Sesame seeds, 1/2 Cumin seeds , 1/2 tbsp Coriander seeds, 1/4 th tbsp Mustard and Fenu greek seeds and 2 Red chillies . Cool and grind with Handful Dry coconut, marble size tamarind  and 3 cloves of peeled Garlic .

3. Once Okra( Bhindi) is fried switch off the stove and add Peanut Masala Powder , Chopped Coriander and season with Salt .

             SERVE with Phulka ( Indian Bread) and Vegetable Raita ( Saved from Afternoon Lunch ) 

DESSERT FOR THE WEEK : YELLOW MOONG DAL LADOO without ROASTING and GRINDING DAL . 

https://vegetarianhomestylecooking2015.wordpress.com/2017/03/17/Instant

15 MINUTES BREAKFAST,LUNCH,DINNER(VEGETABLE WHOLE WHEAT VERMICELLI, VEGETABLE PAKORA-PAN FRIED , PANEER IN NUTS GRAVY)

15 minutes Breakfast , Lunch , Dinner .

Vegetable vermicelli with special taste for Breakfast. It is easy to prepare and tasty with vegetables and Lime juice Pickle . Vegetable Pakora – Not deep fried for Lunch  and they are Crispy as Deep fried One’s . Serve with Ketchup or Lime Juice Pickle. These are filling and no need of Grains. And for Dinner I prepared Simple Paneer in a tasty gravy and served with Phulka and Cucumber. Dessert for the week is Dates Ladoo. If nobody in your family doesn’t like to eat Dates , try these Ladoo’s . Kids will never notice Dates in the Ladoo. They stay good for a week . Need to refrigerate and warm for 30 seconds before you serve . 3 simple meals  which needs less Cooking time ( Preparation doesn’t take much time) and with everyday Ingredients from your Pantry .

BREAKFAST – VEGETABLE  WHOLE WHEAT VERMICELLI WITH LIME JUICE PICKLE .

Recipe for 4 People .

INGREDIENTS:

1. Whole Wheat Vermicelli – One measuring Cup and Water – 2 Cups 

2. Onion – Medium (Chopped) , Potato -1 ( Chopped , Bite size ) , Vegetables – One measuring Cup or More – Green peas , Corn , Carrot and Green Beans  

3. Lime Juice Pickle – 2 tbsp      4. Oil – 2 tbsp       5. Salt

6. Green chillies – 2 ( Mild spicy ) , Ginger – small piece ( Chopped), Curry Leaves and Finely chopped Coriander Leaves

7. Seasoning – 1 tbsp Black spit Urad dal , Cumin seeds and Mustard seeds – 1/2 tbsp each and Broken Red chillies  

8. Roasted Peanuts – Handful

METHOD :  

1. In 1/2 tbsp Oil Dry roast Vermicelli and transfer to a Bowl .

2. Heat 1 tbsp Oil and Splutter Mustard seeds , Cumin seeds, Black split Urad dal and Red chillies . Add finely chopped Onions and Potato . Once Potato is Half cooked add Finely chopped Vegetables . Season with Salt .

3. Add water and taste water for Salt . Bring to Boil and add Roasted Vermicelli . Cover and cook for few minutes .

4. Uncover and Cook Until dry and stir gently with a wooden stick . Add One more tbsp Oil .Switch off the stove and add finely chopped Coriander Leaves , Chopped ginger and Green chillies

5. Cool little bit and add Lime Juice pickle . LIME JUICE PICKLE : Squeeze juice of three Limes. Add Curry Powder ( Blend of red chilli powder , Coriander and Cumin powder , Mustard and fenu greek powder and Garlic cloves) and Salt  . Season with Cumin seed Oil .

LUNCH – PAN FRIED VEGETABLE PAKORA with KETCHUP or LIME JUICE PICKLE – NO NEED OF GRAINS.

INGREDIENTS:

1.Vegetables – Eggplant , Cauliflower – Thinly sliced florets . So they will Cook evenly with other Vegetables , Colored Bell Peppers , Potato – Thinly sliced , Carrot’s and Onions .

2. Chickpea flour and Rice flour mixed with Curry Powder , Salt and Ajwain ( Carom seeds )

3. Oil – 2 tbsp  4. Water 

METHOD : 1. Mix Chickpea flour , Rice flour , Curry powder, Salt , Ajwain with Sufficient Water. The batter must be thick to coat Vegetables .

2. Heat a wide pan with little Oil . Dip Vegetables in the batter and place in a single layer. Cover and Cook for 2 minutes on Medium high flame on Both sides .

3. Check with Knife . Uncover and Pan fry till golden on both sides ( Say 2 minutes on each side)  . SERVE with Lime juice pickle or KETCHUP

DINNER : PANEER IN NUTS SAUCE with PHULKA and CUCUMBER  SALAD 

INGREDIENTS :

  1. Paneer – 12 Pieces

2. Onion – 1 Medium ( Chopped finely or Grind Corsely) , Ginger- Small piece  , Garlic – 3 cloves  and Green chillies – 2

3. Tomatoes – 3 Chopped

4. Spices to roast and Grind – Handful of Mixed Nuts, Cumin and Coriander seeds – 1 tbsp each , Red chillies -2 , Cloves – 3 , Cardamom – 3 , Cinnamon stick – small piece .

5. Oil – 1 tbsp

6. Yogurt ( Curd) – 3 tbsp               7. Curry powder – 1 tbsp      8 . Chopped Coriander 

METHOD :

1. Dry roast the spices , Cool and grind with Handful of Dry coconut into fine Powder. Add chopped tomatoes and Blend one more time with Half cup water into a smooth paste.

2 Heat 1 tbsp Oil and add 1 tbsp Cumin seeds followed by finely chopped Onions . Once Onions are Brown add Green chilli paste, Garlic and Grated Ginger.

3 . Add tomato Paste and Cook for 3 to 4 Minutes . Switch off the stove and add Chopped Coriander , Curry Powder and  Paneer.

4. Cool a little bit and add Yogurt.

 5. Check for Salt and Spices and add accordingly . Serve with Phulka .

DESSERT FOR THE WEEK : DATES LADOO –  If you have a Box of Dates and No one is interested in eating them , try this recipe . Kids will never notice Dates .

https://vegetarianhomestylecooking2015.wordpress.com/2017/Dates Ladoo

15 MNUTES BREAKFAST,LUNCH, DINNER( LENTILS OATS DOSA, CABBAGE MOONG DAL BIRYANI, SPINACH STIR FRY WITH RAW MANGO

15 Minutes Breakfast, 15 minutes Lunch and 15 minutes Dinner( Cooking time).

Simple Dessert with Sesame seeds and Nuts  . 

Recipe link for Sesame Ladoo . No Cooking except roasting .

https://vegetarianhomestylecooking2015.wordpress.com/2016/10/11/Sesame seeds ladoo

Today I’m sharing simple Breakfast , Lunch and Dinner recipes that you can enjoy outdoors   and with less work in Kitchen .  Some times I take Kids to Play ground or Bicycle riding or summer activities after eating Breakfast . By the time we come home I don’t want to spend too much time in Preparing Lunch . I cook One pot meal in my RICE COOKER . In the evening we go for Walk or shopping or Playground . So I cook simple and easy  Dinner which I can finish in less than 15 minutes. So sharing my easy BREAKFAST , LUNCH AND DINNER RECIPES . 

              Lentils Oats Dosa for Breakfast. I soaked Dals day before and grinded in the evening ( Took 5 Minutes for grinding)  and left over night in the refrigerator or for Fermentation . While I’m preparing Dosa I prepared Coconut Peanut  Chutney with  store bought roasted Peanuts which saves time.

               By the time I finish preparing Breakfast I measured rice  and Moong Dal in a bowl ( I will soak for 30 minutes before preparing) and gather wholeGaram  Masala and Chopped Onions , Cabbage and Tomato for Biryani and Vegetable Raita( Prepared extra raita to eat with Dinner) .  I cook Cabbage Moongdal Biryani in Rice cooker and takes less then 15 minutes to cook.

                 For Dinner I prepared Spinach stir fry which is Simple recipe and takes less than 10 Minutes to Cook and we ate with Phulka and Vegetable raita. To prepare Spinach stir fry we need Only 3 main Ingredients. This is my Simple Cooking where I spend One hour to prepare 3 meals. 

Breakfast : LENTILS OATS DALIYA  DOSA with Coconut Chutney 

INGREDIENTS :

1. Urad dal – 1/2 cup

2. Green Moong , Yellow Moong and Channa Dal – 1/4 th cup each

3. Oats – 3/4 th cup  and . Daliya( Cracked wheat ) or Brown rice  – 1/2 cup for Crispiness

5. Fenugreek seeds – 1/4 th tbsp , Salt , Water for Grinding and Oil – 1 tbsp

METHOD :

1. Soak lentils and Brown Rice  for 4 Hours . Grind with enough water and Salt . Ferment overnight or leave in the refrigerator and mix Oats to the batter after fermenting. So the batter will be ready for Morning Breakfast.

2. Heat Pan on Medium High flame . When pan is Warm enough grease with little Oil . First try small Dosa .

3. For second pour a big spoonful of Dosa batter and spread in a circular motion . Drizzle oil over edges. Flip and cook on both sides till light brown. SERVE with Coconut Peanut chutney .

LUNCH:

                        CABBAGE MOONG DAL BIRYANI WITH VEGETABLE RAITA in RICE COOKER or PRESSURE COOKER or INSTANT POT  with VEGETABLE RAITA.

 INGREDIENTS :

1. Basmati rice – 1 cup , Yellow Moong Dal – 1/2 Cup

2. Onion – thinly sliced( Medium)  , Cabbage – thinly  chopped ( 2 to 3 Cups) , Garlic cloves – 4 ( Crushed) , Ginger – small piece ( Grated ) , Green chillies – 4 , Chopped Tomato – 2 

3. Biryani Masala – 1 /2 to 1 tbsp ( Optional) sometimes I prepare without it . It taste good.

4. Salt , Oil – 12 tbsp and Ghee – 1 tbsp

5. Finely chopped Coriander and Mint Leaves

6. Whole Garam Masala – Cumin seeds – 1 tbsp , Bay leaf -2 , Cloves -5 , Cardamom – 3 , Cinnamon stick – small 

METHOD :

    1. Soak 1 cup Basmati rice with 1/2 Cup Yellow Moong dal . After 1/2 hour wash rice and Dals and transfer to Rice cooker. Add 2 cups water and salt. Taste water for salt.

2. Heat 2 tbsp Oil and add Cumin seeds , Whole Garam Masala followed by thinly sliced Onions. When Onions are Brown add Grated ginger and Garlic and Green Chillies .

3. Add this to Rice and Moong dal water . Add Chopped Tomatoes , Chopped Cabbage , Biryani Masala and Chopped Coriander and Mint Leaves. 

4. It will take 15 minutes to get cooked. Add Ghee and Serve .

                 SERVE with Vegetable Raita ( To One cup Yogurt add chopped Onions, Chopped Tomato and chopped Coriander and salt . Heat 1/2 tbsp Oil and add 1 tbsp Cumin seeds. Cool and add to Yogurt )

DINNER :

SPINACH STIR FRY with RAW MANGO , PHULKA and VEGETABLE RAITA :

 

1. Heat Oil in a Pan and add 1 tbsp Cumin seeds followed by chopped Onions ( Length wise) – 2 Big . Season Onions with salt and Turmeric Powder ( 1/4 th tbsp) .

2 When Onions are light brown add Crushed Garlic cloves( 6 ) and Grated ginger ( small Piece ) .  Add finely chopped Spinach ( 6 Big handfuls) . Uncover and cook .

3. When Spinach is wilted add chickpea flour ( Mix Chickpea flour and Rice flour with Ajwain – 1/2 cup . Add 3 to 4 tbsp and stir gently .  Add accordingly . ) and stir to avoid burning. Uncover and Cook .

4. Once the curry looks dry switch off the stove and add Red chilli powder , Coriander and Cumin Powder , Mustard and Fenugreek Powder.

5. Add Grated raw mango . Check for Salt and Spices and add accordingly.

                   Serve with Phulka and Vegetable Raita ( I prepared extra when preparing for Lunch )