Posts Tagged ‘vegetable’

Breakfast and smoothie goes hand in hand in my house. When I am tired of eating regular bowl of cereals and want some exciting and nutritious breakfast, I go for smoothies. I love smoothies…they are so versatile and incredibly easy to make.

I make my smoothie with all the fresh fruits in season but you can definitely go with the frozen ones, its doesn’t make any difference.  And let me tell you, this is the best way to include fruits in your diet. If you have kids, you know how difficult it is to feed them fruits and veggies. So, you can sneak in some veggies in their smoothie and they don’t even know what is in there…believe me it works! As I said, smoothies are so versatile and easy to make that you don’t have to go with an exact recipe – just little bit of this and that.

I keep thinking of all kinds of fruit combos to try , seriously the flavor combos are endless, so be creative.

Ingredients:

  • 1 green apple, peeled, cored and roughly chopped
  • 1 banana, peeled and broken into pieces
  • 1 ripe pear, peeled, cored and chopped
  • 1 orange, peeled and cut into segments
  • 1 cup baby spinach
  • 4 tbsp greek plan yogurt
  • 1/4 tsp vanilla essence
  • 1 cup milk (I used 2% milk)

Method:

Combine all of the ingredients in a blender, and puree until smooth. And serve! Doesn’t get easier and healthier than this…Cheers!!

Last weekend we went to Edison, New Jersey with our friends to get Ganesha Idol for forthcoming puja at their place, we also visited one Indian grocery store. I was total lost in that store. After so many years I was seeing a big Indian grocery store, with indian music all around and the best thing was I was able to find so many things for which even I had forgotten the names. At first I was like what to take and from where to start. I didn’t expect a indian grocery store that big and full of every possible ingredient you can imagine. Really…even I saw some pan leaves in that store… 🙂 I also got one of my favorite vegetable which brings me to today’s post.

I’m going to share with you my favorite sabzi recipe for parora/parwal, also known as pointed gourd. Parwal is a popular vegetable in India, especially in Eastern and Northern India. Parval is very popular among the Bihari Cuisine and a healthy vegetable, as my mom will say.  This vegetable looks like tiny cucumbers or squash, with tapering ends. Parwal, belongs to the family of Cucurbits (cucumber, squash, etc.).  It is a good source of carbohydrates, vitamin A and vitamin C.

Back home, my mom used to prepare this vegetable a lot. During the season, mom will make simple stir fried to go with dal(lentils) and rice. She will also make spicy curry to go along with indian breads(roti or paratha). The crispy nature of this vegetable even after it has been cooked along with potatoes, gives the unique taste and crunch, which I love.

Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi

Ingredients:

  • 10-15 parwal, cut in big cubes
  • 1 medium-sized potato, peeled and cut in cubes
  • 1 white onion, chopped
  • 3 garlic cloves, crushed
  • 1-inch of ginger
  • 2-3 green chillies
  • 1 medium-sized tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon sweet paprika powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • 2-3 bay leaves
  • 1/2 teaspoon amchur powder
  • salt to taste
Pointed Gourd (Parwal) Sabzi

Method:

  • Wash the parwal and cut the ends, slightly scrape the outer skin and slice lengthwise into four quarters or big cubes.
  • Take half of the chopped onion, garlic, green chillies, ginger and grind them into a fine paste in a blender.Keep it aside.
  • Heat 1 tablespoon of oil in a pan over medium high heat, add the parwal and fry on medium flame till it obtains a nice color on the skin. once done, transfer the fried veggies in a plate. In the same pan sauté the cubed potatoes till they get a slight golden color. Again transfer to a plate and keep it aside.
  • In the same pan heat the remaining oil. Add cumin and let it splutter, later add bay leaves. Sauté. Add the remaining chopped onions, give it a stir and fry till they get a light color and turn translucent. Add the ginger, garlic and the onion puree you made earlier and cook for 3-4 minutes more .
  •  Add chopped tomatoes, salt, turmeric, coriander powder, garam masala powder, tawa masala, sweet paprika powder and stir. Cover and cook for 4 min. You will notice the tomatoes have softened and the oil has separated.
  • Add the fried parwal and potatoes and mix well, stir and cook for 2 min. Add  water and let it simmer for 5 min or till gravy is of desired consistency. Sprinkle the amchur powder and mix well.
  • Serve hot with roti and enjoy!!
Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi

Vegetable Chop/Cutlet

Posted: September 13, 2010 by incidentalcooksuman in Baking, Indian Food
Tags: , , , , , , , , , ,

Recipe Yields: 8-9 Vegetable Chop 

Vegetable Chop/Cutlet 

Vegetable chop is a popular snack in eastern part of India.  We would have this almost every evening during our summer stay in Kolkatta at my grandparents house. We would wait for our uncle to come home with this hot cutlets/chop in thongas (which is a bag made out of newspaper).  We would dig into his bag as soon as he came home and find things to indulge ourselves. 

Everyday something different to eat and enjoy. Good old days and memories which we still cherish and get nostalgic about. 

Vegetable Chop is a deep-fried snack with lots of veggies mashed and then coated with bread crumbs.  To make it bit more healthier I have decided to bake this instead of frying. It turned out exactly the same as in my memory and i was transported back in time. 

Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Ingredients: 

  • 1 small beet root, boiled, mashed
  • 1 small potato, boiled and mashed
  • 1 medium-sized carrots, boiled and mashed
  • 1 cup cauliflower florets, boiled and mashed
  • 1/2 cup frozen peas
  • 1 small white onions, chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 3 green chillies, devined and chopped
  • 1/4 cup slightly roasted peanuts in oil
  • 2 tablespoon raisins
  • 1 teaspoon olive oil
  • 1/4 teaspoon fresh coriander leaves, chopped
  • salt to taste

For the coating 

  • 1/2 besan/chick pea flour
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 1 cup bread crumbs

Preparation: 

  • In a large bowl, mash all the boiled vegetable together, add salt to taste and keep it aside.
  • Heat oil in a pan, add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add turmeric powder, coriander powder, red chilli powder, garam masala powder and peas to the pan. Cook for 2-3 minutes.
  • Now add the mashed vegetables to the pan and cook for 2-3 more minutes. Turn off the gas and add peanuts and raisins to the mixture and mix altogether. Keep it aside to cool.
  • Meanwhile, prepare the coating batter by combining all of the ingredients mentioned above except the bread crumbs.
  • Now with the vegetable mixture, make elongated balls and keep it aside.
  • Line a baking sheet with parchment paper and preheat the oven to 375 deg farenheit.
  • Take the vegetable balls and dip it in the prepared batter properly and then coat each ball with bread crumbs and place on the baking sheet.
  • Repeat the above steps to complete the rest of the balls.
  • Once done, bake the vegetable chops in oven for 30-35 minutes turning once in a while. Cook until the chops are golden brown from outside.
  • Cool off and enjoy with ketchup and salads.
Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Vegetable Pulao with Tomato Curry

Posted: August 20, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , , ,

Recipe Yields: 2 Servings

Vegetable Pulao with Tomato Curry

This is very simple yet deliciously good tasting meal. I make this kind of lunch on the weekends when I am not in a mood to make elaborate lunch but want to have something fancy. My mom use to make this dinner usually on some festival night when we are full with having sweets especially on diwali night but feel to have a light meal. I serve this pulao with simple tomato curry masala and a boiled egg. Its a wholesome meal to me anytime.

Vegetable Pulao with Tomato Curry

Vegetable Pulao with Tomato Curry

For the Pulao:

  • 1  1/2 cups basmati rice, washed 3-4 times and soaked for 10-15 minutes
  • 4-5 cloves
  • 1 teaspoon cumin seeds
  • 2 dried bay leaves
  • 1 medium sized carrots, cut in cubes
  • 1/2 cup frozen green peas
  • salt to taste
  • 1 tablespoon olive oil

Preparation:

  • Heat oil in pressure cooker and add cumin seeds, cloves and let it get brown slightly and then add the bay leaves.
  • Add cubed carrots, peas and salt to taste and stir fry for 2-3 minutes.
  • Add rice and stir or mix well with the veggies and oil. Add enough water about 2 cups and close the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid and serve.

For the Tomato curry:

  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 1 green chillie, de-vined and chopped
  • 1 teaspoon grated ginger
  • 1 teapoon turmeric powder
  • 1/2 cup crushed tomatoes
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala owder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds

Preparation:

  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown .
  • Add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add crushed tomatoes, turmeric powder, garam masala powder, coriander powder, red chilli powder, salt to taste and cook until the oil seperates from the masala about 4-5 minutes.
  • Add 1 cup of water to make gravy and give a boil to it.
  • Serve with vegetable pulao and enjoy this as a lunch/dinner.
Vegetable Pulao with Tomato Curry

Vegetable Pulao with Tomato Curry

Namkin chawal

Posted: June 21, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , , ,

Namkin Chawal 

I hope everyone had a wonderful weekend. Here this weekend we had a nice weather to enjoy outside and we really had wonderful time with our friends visiting us. We went to casino and need less to say we enjoyed more even after losing money. Anyways coming back to the post which is a simple rice dish . 

Who does not love one pot meal, it’s the easiest and quickest thing to fix in jiffy without compromising the taste. Usually I use what all veggies I have in the fridge for this. I make this on any busy weekend for the lunch and serve with yogurt and some onion salad. It is the best comfort food any time. My mom use to give this for lunch to school whenever we said that we are tired of having rotis. So, she will make this and pack our lunch boxes with some pickle. So, here goes the recipe for the same: 

Namakin Chawal

Namakin Chawal

Ingredients: 

  • 1  cups basmati rice
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1/2 inch grated ginger
  • 1 small tomatoes, cut in cubes
  • 1/4 cup crushed tomatoes
  • 1 cup cauliflower florets
  • 1/3 cup frozen peas
  • 1 medium-sized carrot, cut in small cubes
  • 1 cup soya chunks/Nutrela
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1 1/2 tablespoon olive oil
  • salt to taste

Preparation: 

  • Put rice in a bowl and wash rice for 2-3 times or until the water runs clear. Soak the same for 5-10 minutes.
  • Heat oil in pressure cooker, add cumin seeds and let it get brown.
  • Add garlic, ginger followed by onions and cook until cook are brown.
  • Add cubed tomatoes, crushed tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt to taste. Cook for 2-3 minutes.
  • Add cauliflower florets, carrots, peas and soya chunks(Nutrela) and cook for 2-3 more minutes.
  • Add washed basmati rice to the masala with 1 1/2 cups of water, cover the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid and serve.