Posts Tagged ‘veggies’

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!!

Dal Pulao

Posted: May 9, 2011 by incidentalcooksuman in Indian Food
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Since childhood my body is programmed in such a way that I need to have rice once in a day. If I don’t have rice once, it feels like I didn’t had anything to eat and will start craving for some. Whenever we used to travel and after reaching home, the only food you want to have is simple dal chawal(rice).  Atleast this happens to everyone in my house.
Sometimes I don’t feel like cooking from the scratch but still wanted to have something simple which requires not much cooking and still satisfy my palate. For those days this one pot meal is perfectly fits in the menu.  This dish is simple pulao with orange lentil and some veggies. You can add or omit whatever you have in your hand and make this.Hence made this version of pulao which is truly satisfying and delicious at the same time.
Dal Pulao

Dal Pulao

Ingredients:

  • 1 cup basmati rice
  • 1/4 cup masoor dal
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 1 small tomato, chopped
  • 1/2 cup chopped red bell pepper+green bell pepper
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon corinader powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • salt to taste
  • 2 dried bay leaves
  • 2 tablespoon olive oil
Dal Pulao

Dal Pulao

Method:

  • Heat oil in a deep skillet, add cumin seeds and let it get brown.
  • Add onions, garlic, bay leaves, green chillies and cook until onions turns slight brown in color.
  • Add tomatoes, turmeric powder, carrots, coriander powder, garam masala powder and salt to taste. Cover the pan and cook for 3-4 minutes.
  • Wash rice and dal together for 2-3 times in running water and then add it to the pan and mix everything together.
  • Add 2 cups of water, cover the pan and cook on medium heat untl the rice is done and all the water is evaporated.
  • In between the half way of cooking rice, add chopped pepper to the pan and mix everything and cook.
  • Once done, uncover the pan and fluff it with fork and serve hot with raita and pickle of your choice. Enjoy!!
Dal Pulao

Dal Pulao

Idli Chilli Fry

Posted: August 9, 2010 by incidentalcooksuman in Indian Food
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Recipe Yields: 2 servings

Idli Chilli Fry

I wanted to make this dish for very long time, even have tried couple of times but it did not turn out as envisioned. This dish I had once in a restaurant in Pune and since then I just keep trying to get the same dish and recently had a success in executing this. This is very simple and great use of left over idli’s .

Idli Chilli Fry

Idli Chilli Fry

Ingredients:

  • 10-15 idli’s, cut in quarters
  • 1 medium-sized green bell pepper, cut in big chunks
  • 1 small broccoli head, remove the florets
  • 1 medium carrots, cut in julienne
  • 1 small onion, sliced
  • 2 green chillies, chopped
  • 1/4 cup crushed tomatoes
  • 1 teaspoon red chilli flakes
  • 2 tablespoon Thai sweet chilli sauce
  • 2 tablespoon Worcestershire sauce
  • 2 garlic cloves, thinly sliced
  • 2 tablespoon olive oil
  • salt to taste
  • fresh coriander leaves for garnishing

Preparation:

  • Heat oil in a skillet over medium high heat, add sliced onions, garlic , red chilli flakes and chopped green chillies and cook for 2 minutes or so.
  • Add all the veggies and salt to taste, saute for 4-5 minutes.
  • Meanwhile heat a pan and add the idli’s and roast until slightly red on each sides. Do not over crowd the pan with idli’s, if required do it in batches. Once done keep it aside.
  • Now to the veggies add chilli sauce, worcestershire sauce and crushed tomatoes. Stir well.
  • Cook for 3-4 more minutes and then add idli to the sauce and combine gently.
  • Garnish with chopped coriander leaves and serve.