RAGI VEGETABLE UPMA – ONE POT MEAL FOR LUNCH/DINNER/BREAKFAST

Ragi Vegetable Upma with Daliya(Cracked Wheat) or Semolina 

 You may not like eating just Ragi . To make Ragi taste good is to add ingredients that will flavor it and you will look forward eating it on a regular basis . This is the first time I prepared Upma with Ragi Vermicelli .  So I added Daliya along with ragi Vermicelli .  My kids may react to the color of  Ragi Vermicelli .  That is the reason I added daliya or Semolina. Next  time I prepared with Semolina( sooji) and Ragi Vermicelli .  Both combinations tasted good. We like Upma for any meal. It is One pot meal that we can prepare with every day Ingredients and  lot of Vegetables. Add Peanuts and Cashews for little Crunchy taste and Vegetables .  So no need for side . For little spicy bite add Green chillies and ginger . Don’t forget to squeeze Juice of Lime at the end. Here is the Simple Recipe with everyday Ingredients. 

Serve for BREAKFAST/LUNCH/DINNER

Recipe for 3 to 4 People .

Preparation and Cooking time : 30 minutes

INGREDIENTS :

 One cup – Measuring cup

1. Ragi Vermicelli  – 1/2 cup

2. Daliya( cracked wheat ) or Semolina( sooji) – 1/2 cup

3. Water – 3 to 3/1 2 cups

4. Onion – medium( Chopped)

5. Potatoes – 2 small ( Chopped)

6. Tomatoes – 2 chopped , Carrots – chopped and Green peas 

7. Green chillies – 2 ( Chopped) and ginger – small piece ( chopped)

8. Oil

9. salt

10 . Curry Leaves and finely chopped Coriander Leaves

11. Seasoning –  Channa Dal – 2 tbsp ,Black split Urad dal – 1 tbsp , Cumin and Mustard seeds – 1/2 tbsp and red chillies -2

12 . Juice of Lime – 1/2

13. Roasted Peanuts and Cashew nuts – Handful each .

METHOD :

1. Heat 1 tbsp Oil and roast Daliya ( Cracked Wheat) or Semolina( Sooji) for 2 to 3 minutes . Transfer to a Bowl .

2. Heat Oil and add Channa Dal , followed by Black split Urad dal , Mustard seeds, Cumin seeds , Red chillies  , Green Chillies , Ginger and Curry leaves.

3. Add Onions , Potato and Chopped Carrot and Green peas  . Cook until light Brown and soft .

4. Add Chopped tomatoes and Cook for couple of minutes .

5. Add Water and season water with Salt . Bring to Boil . Taste Water for Salt and add accordingly .

6. Slowly add Semolina and Ragi Vermicelli and mix well without Lumps. Cover and Cook . I f needed add Oil .

7. Switch off the stove and add Chopped Coriander, Roasted Peanuts and Cashews.

8. Cool little bit and squeeze Juice of Lime .

SERVE this One Pot Meal for BREAKFAST/ LUNCH /DINNER

 

QUINOA WRAPS

Quinoa wrap with Vegetable Spread , Green Beans and sliced Potato img_3443

I prepared these Quinoa Wraps for Dinner . img_3444 EASY WAY to feed Vegetables for Kids is in the form of WRAPS . Kids will like this combination of wraps with vegetable spread , topped with Sliced Potato and Green Beans .The only way my Kids like Quinoa is in the form of Wraps .   May be they don’t like the little bitter taste and smell of Quinoa . But when I cook with Lentils , they won’t notice it and they eat like regular Wrap. I like Quinoa for any Meal . I soaked Lentils along with Quinoa overnight ( because of Green Moong I soaked Overnight ) and grind in the Morning . You can prepare immediately or store in the refrigerator and prepare for Dinner.  Prepare Vegetable Spread , Microwave Green Beans, Cook Potato and refrigerate . It will take less time to prepare Dinner. I’m sharing a link how to prepare Quinoa Wrap . Just four Ingredients and easy to remember measurements. You won’t go wrong with Wrap recipe . Here is the LINK :

https://vegetarianhomestylecooking2015.wordpress.com/Quinoa Mixed Dal Dosa

Vegetable Spread I prepared is with CABBAGE ,CARROT  and Almonds , Pistachio Spice Powder : Simple spread recipe you can prepare ahead of time and refrigerate .img_3446

  1. Chop small Cabbage and Grate 20 Baby carrots ( In Blender) . Heat 1 tbsp oil and cook Cabbage and Carrot . Season with Salt  and a Pinch of turmeric , 1/2 tbsp cumin seeds . Mix in between to avoid burning. Cool before grinding.

2. Dry roast 10 Almonds , 10 Pistachios , 1 tbsp Cumin seeds and 1 tbsp Coriander seeds , 1 or 2 Red chillies , 5 Fenugreek seeds. Cool and grind into Powder with 2 Green Chillies . Transfer to a Bowl .

3. Now grind Cooked Cabbage and Carrots . Transfer to Spice Bowl .

4. Heat 1 tbsp Oil and add cumin seeds. Add this seasoning to the Vegetable .

5. Squeeze juice of lime . Add finely chopped Coriander Leaves. Check for salt and spices and adjust accordingly .

                  OR if you don’t find time to prepare Vegetable Spread . Just fry some SLICED Onions    or Grind Onions Coarsely and pan fry with a tbsp oil ( Season with Salt and Spices ) and Spread on the WRAP . 

GREEN BEANS and BOILED POTATO :img_3444

                      Microwave Green Beans for 2 1/2 minutes . Pan fry with a tbsp Oil and season with Salt and Black Pepper , Mixed Herbs . Cook Potato . Refrigerate . Before Cooking slice them and season with Salt and Pepper.

METHOD :img_3445img_3441img_3442

1. Heat a wide pan and grease with Oil . Take a big spoonful of  Quinoa  Batter and pour in the middle of the pan and spread in a circular motion. Drizzle Oil on the edges and fry on both sides till light Golden Brown .

2 . Once light brown take 1/4 th cup of Vegetable spread and  spread evenly on the wrap .

3. Place seasoned sliced potato in the middle as shown in the Picture. Top it with Pan fried and seasoned Green Beans .

4. Fold from both sides .

5. Serve warm. 

MIXED VEGETABLE CHUTNEY WITH NUTS AND SEEDS

Mixed Vegetable Chutney with Nuts and seeds .
image

Recipe for 4 to 6 People .

Preparation and Cooking time : 30 Minutes

             If you want to spend time with your Kids in the evening with their homework or after school activities , prepare this Chutney and refrigerate .  I served with  Dosa ( Lentils and Daliya or Lentils and Quinoa or  Lentils and Rice) . Stays good for 2 to 3  days and there is no change in taste after 3 days. Sometimes I like to take off cooking Heavy meals during Dinner or Weekend Lunch and prepare these types off Chutney and Serve with Steamed Idli or Lentils Dosa .Good to make use of Left over Vegetables, as I always have some Leftover carrots , Eggplant, Semi riped tomatoes, Green Squash  . Thought I will Prepare a Chutney with Vegetables  instead of Coconut chutney for Dosa. Star Ingredient for the recipe is the Spice Powder I prepared with Nuts and seeds. Trying to sneak some nuts in Kids diet. Chutney will taste good with Sourness and Crunchiness from Onions and Channa dal from Seasoning. Once you try this recipe , you will definitely prepare every week with these  vegetables instead of Coconut chutney. Use as a spread for SANDWICH or WRAPS or serve with STEAMED RICE or Plain PARATHA ( Indian Bread) or with Steamed IDLI or DOSA . 

My older one likes to eat as a side with Dosa :image

The Younger one like to eat as a Dosa roll .image
Kids will get good serving of Vegetables in their diet. Sometimes try to replace Coconut chutney with Mixed Vegetable chutney.

Note : Don’t skip Spice Powder, Tamarind, Lime juice and Onions.

INGREDIENTS:image

1. Green Squash ( Lauki) – 1

2. Semi riped tomatoes – 2

3. Baby Carrots – 15 ( Grated)

4. Eggplant ( Brinjal) – 1

5. Green Chillies – 2 ( Mild spicy)

6. Juice of Lime – 1 Medium

7. Curry leaves and Finely Chopped Coriander Leaves

8. Oil – 1 and 2 tbsp

9. Salt and Turmeric – 1/4 th tbsp

10 . Cumin seeds – 1 tbsp

11. Seasoning – Channa Dal – Handful , Cumin seeds and Mustard seeds – 1 tbsp , Red chillies – 2 , Hing – Pinch

12. Chopped Onions – 1/2 cup

13. SPICE POWDER : Dry roast 5 Almonds , 5 Walnuts , 2 tbsp Sesame seeds, 2 tbsp Channa Dal, 1 tbsp Coriander and Cumin seeds each , Red chilli – 1. Cool the spices and grind with Marble size Tamarind and 5 Curry Leaves .

METHOD :image

1. Peel the skin of Green squash ( Lauki) and cut into small pieces . Chop Brinjal, Tomato and Grate Baby carrots.

2. Heat 1 tbsp Oil and cook the Vegetables on Medium High flame . Season with salt, Turmeric Powder and 1 tbsp Cumin seeds. Mix in between to avoid burning. Cover with lid and Cook .

3. Once vegetables are soft , Switch off the stove and Cool before grinding.

4. Once vegetables are cooled, Grind coarsely and  transfer to Spice Powder Bowl and Mix well .

5. Heat 2 to 3 tbsp Oil and fry Channa Dal, followed by Mustard seeds , Urad dal , Cumin seeds, red chillies , Hing , Curry Leaves .

6. Add the Coarsely grinded Chutney , Chopped Onions and fry for 3 to 4 Minutes to dry out Chutney .

7. Switch off the stove and squeeze Juice of the Lime and finely chopped Coriander Leaves . Check for Salt and Spices and add accordingly .

SERVE with any imageAppetizer , Dosa or Steamed Rice or as a side for Lunch / Dinner .

 

 

INSTANT DRUMSTICK VEGETABLE SAMBAR WITH CRISPY DOSA

Instant Drumstick Vegetable  Sambarimg_1400 with Crispy fermented  Dosa img_1402

Recipe for 3 to 4 People .

Sambar is a Lentil based Stew prepared with Variety of  Vegetables or one or two vegetables, Cooked Dal and Sambar Powder. It is served with Breakfast like Idli , dosa , Vada or even with steamed rice. Today I’m sharing an Instant recipe when we don’t have time for Soaking and Cooking dal. It taste like regular Sambar recipe and no compromise in taste. This Instant sambar will be great help when we love to have tasty food with less work. The taste of Sambar depends on the  sambar Powder ,tamarind and Jaggery. In my recipe I have used homemade Sambar powder which doesn’t require much time to roast and grind , gives nice flavor and taste .  Add a variety of Vegetables  which are low in Calories and rich in dietary fiber and you feel fuller for longer time. Along with Carbohydrates, Protein , fat we need to include Vegetables for intestinal health, immunity and nutrient absorption.  I served this sambar with Dosa which is prepared with lentils , rice and fermented . Fermented dosa has unique flavor and taste .It  taste good when served warm .  Instant Sambar  is a Simple easy recipe to cook for Lunch/ Dinner.

Here is the recipe.

Preparation time : 15 Minutes Cooking Time : 15 Minutes

INGREDIENTS:

1. Drumsticks – 4 ( Cut into 16 Pieces)

2. Onions – 1/2  Cup chopped

3. Crushed Garlic Cloves – 4

4. Homemade Sambar Powder – Dry roast 1 tbsp. Channa Dal, Coriander and Cumin seeds – 1 tbsp. each , Mustard and Fenu greek seeds – 1/2 tbsp. , Black pepper cons- 5  Red chillies -2 . Cool the Spices and grind with 1 tbsp. dry coconut, Ginger – small Piece , Garlic cloves – 2 .

5. Tamarind – Marble size ( Soak in 1/2 glass Warm water )

6. Jaggery / Brown Sugar – 2 tbsp.

7. Chickpea flour – 2 tbsp.

8. Rice flour – 2 tbsp.

9. Vegetables – Green Squash – 1 ( Peel the skin and Cut into 4 Inch Pieces), Baby  Carrots – 10 , Tomatoes – 2 ( Diced) , Potato – 1 ( thinly sliced , so it will be cooked fast with other Vegetables) 10. Oil – 2 tbsp. and Ghee – 1 tbsp.

11. Finely chopped Coriander Leaves

12. Seasoning ( Tadka) – Urad dal, Cumin seeds and Mustard seeds – 1 tbsp. each , Red chillies – 2 , Hing – Pinch , Curry Leaves – 5

METHOD :img_1401

1. Heat 1 tbsp. Oil and fry Onions with Crushed Garlic. Once Onions are brown add Chickpea flour , rice flour and fry till raw smell goes. Then add tamarind Pulp , Jaggery , Home made sambar Powder , Turmeric, Salt and 1 glass Water . Bring to Boil .

2. Now add all Vegetables ( Drum stick, Tomatoes, Green Squash , Carrots and Potato ) .

3. Check the Consistency and add Water accordingly . Mix well and Cook until Vegetables are Soft and Cooked  ( Check drumstick and Potato) .

4. Heat 1 tbsp. Oil and Ghee  in a sauce pan and add all Ingredients mentioned under Seasoning . Add this Seasoning to the Sambar .

5. Garnish with finely chopped Coriander Leaves . Check for Salt and Sweetness and adjust accordingly . SERVE this SAMBAR with Crispy Dosa .img_1399

 

kICHIDI IN RICE COOKER (RICE WITH LENTILS,VEGETABLES AND SPICES)

RICE with LENTILS ,Vegetables IMG_2346 and Spices . Cooked in Rice Cooker and Served with Raita ( Yogurt with Onions , Tomato and Seasoning).

Serve this ONE POT MEAL for KIDS LUNCH /DINNER/LUNCH.

Recipe for 2 to 3 People if served with SALAD and DESSERT.

Preparation Time : 15 Minutes

 and Cooking Time : 15Minutes

INGREDIENTS:IMG_2347

1.Basmati Rice – 1 Cup

2. Yellow Moong Dal – 1/2 Cup

3.Vegetables – 1 Cup ( Finely Chopped .Green Beans, Carrots , Green Peas and Corn)

4. Tomato – 1 ( Chopped)

5. Water – 2 Cups

6. Salt as Per taste

7. Oil – 4 tbsp. and 1 tbsp. Ghee

8. Red Pepper Flakes – 1 tbsp.

9 . Whole Garam Masala – Cinnamon – 2 small  sticks ,

                                                       Cloves -5 ,

                                                       Cardamom – 2 ,

                                                       Bay Leaves -3

10. Cumin seeds – 1 tbsp.

11. Mint Leaves – 7 ( Finely Chopped)

12. Coriander Leaves – Finely Chopped .

13. Potato – 1 ( Cut into Cubes)

METHOD:IMG_2344IMG_2345

1. Soak Basmati Rice and Yellow Moong Dal for 20 to 30 Minutes .

2. After 20 Minutes .  Wash Rice and Yellow Moong Dal 3 to 4 times .                              Pour Rice and Yellow Moong DAL in RICE COOKER.  Add 2 Cups of Water and Little Salt . Taste the Water to Check whether Salt is Sufficient .

3. Heat 4  tbsp. Oil  and 1 tbsp. Ghee . Once Oil is heated add Cumin seeds, Cloves, Bay Leaf , Cardamom and Cinnamon . Switch off the Stove and add Chopped tomato ‘s, Vegetables  and Potato to the Oil .

4. Mix and add this Oil seasoning to the Rice and Dal along with Tomato’s , Potato and Vegetables . Add Red Pepper Flakes, finely Chopped Coriander Leaves and Mint Leaves .

5. Cook in the Rice Cooker. It will take about 15 Minutes to Cook in the Rice Cooker.

SERVE with Raita ( YOGURT with Onions and Tomato)

RAITA ( Yogurt with Onions and Tomato’s) :IMG_2345

To One Cup of Yogurt add 1/4 TH Cup Finely Chopped Onions , 1/4 th Cup Finely Chopped Tomato , Little Salt and Finely Chopped Coriander Leaves .

                                  Heat 1 tbsp. Oil and add 1/2 tbsp. Cumin seeds .

                    Switch Off the Stove , Cool it before adding to Yogurt. Add this Cumin seed Oil to the Yogurt Mixture.

SERVE this Raita with Khichidi.

 

INDIAN CLUSTER BEANS(GAVAR)

Indian Cluster Beans(Gavar) with Baby Potatoes and Almond Jaggery ( Brown sugar) spice Powder .6439ed66-21f4-470a-ad11-f65eaf3d2117

Indian Cluster Beans is an annual legume and are very common in India especially in the regions of Andhra Pradesh and Maharashtra . Cluster Beans are known as Gavar in Hindi and Guvar nu shaak in Gujarathi. This vegetable is obtained year round . It is Heart healthy because it is low in Calories , fat and good source of fiber and Protein. Healthy vegetable for diabetics because it helps in controlling Blood sugar levels in the body . Low in GI . Good source of Iron and Calcium and fills up the deficiencies of these minerals and increase Hemoglobin production. it is helpful in keeping the digestion tract Healthy and prevent certain illnesses related to digestion .          Source : Health Magazines .

Indian Cluster Beans are soft, Creamy and Bland vegetable . Eating plain is not going to satisfy you . So we need to add ingredients to make it delicious . This recipe needs every day ingredients and serves 4 . I already shared 2 recipes with Indian Cluster Beans . Today I’m sharing a little sweeter Version of Spice Powder with Almonds and Jaggery (Brown Sugar) . Pick tender Cluster Beans and trim the top and bottom side. Matured cluster Beans are chewy. FAST way to cook is Pressure cook with very little water . Cool them in a wide plate so the Curry won’t be Mushy .  Dry roast Almonds, Peanuts and sesame seeds  and Spices . When spices are dry roasted the flavor will be at Peak and add great flavor and taste to the Curry. Another STAR INGREDIENT for the recipe is garlic chutney powder . Simple , easy and tasty side dish that you can enjoy with Phulka or Plain Paratha .

Here is the Recipe for 4 People .

Preparation time : 15 minutes  and Cooking time : 15 Minutes

INGREDIENTS:img_0739

1. Indian Cluster Beans – 5 Handfuls

2. Baby Potatoes / Potatoes of your choice

3. Onion – 1 Medium ( grind Coarsely)

4. Garlic – 4 ( Peeled and Crushed)

5. Salt as per taste

6. Oil – 3 tbsp.

7. Mustard seeds and Cumin seeds – 1 tbsp. each

8. Turmeric Powder – 1/4 th tbsp.

9. Garlic Chutney Powder – 2 tbsp.

10 . Finely chopped Coriander leaves

11. Juice of Lime – 1/2

SPICE POWDER – Dry roast Handful of Peanuts, Almonds , 2 tbsp. Sesame seeds, 1 tbsp. Coriander seeds, Cumin seeds – 1tbsp  2 Red chillies .Cool the spices and grind  with 1/4 th Cup dry coconut , 2 tbsp. Garlic Chutney Powder and 2 tbsp. of Jaggery /Brown Sugar .

METHOD:img_0736img_07401. Cut Indian cluster Beans ( 2 INCH size) and Pressure Cook with Baby Potatoes , little Salt and very little water for 2 Whistles. When Pressure comes down Cool the Cluster Beans and Baby Potatoes in a wide Plate.

2. Heat 2 tbsp. Oil and fry Coarsely grinded Onions with little Salt , Cumin and Mustard seeds, Turmeric , Crushed Garlic and Curry Leaves .

3. Once Onions are brown add Cluster Beans with Baby Potato . Add One more tbsp. Oil and fry till it is dry ( take about 3 to 5 minutes)

4.After 5 minutes add spice powder and Mix gently . Switch off the stove and garnish with finely Chopped Coriander Leaves.

5. Squeeze juice of Lime and Check for Salt and Sweetness and adjust accordingly . SERVE with INDIAN BREAD (Phulka or Plain Paratha)