No onion No garlic : Simple Vegetable Kurma

No onion and no garlic vegetable kurma is a very simple and tasty side dish. Compared to the authentic kurma where all spices are added, there is no compromise on the taste and texture of the kurma. Its a very healthy saathvik food. Here is the recipe.

Ingredients:

Tomato - 2 medium sized washed and roughly chopped

Mixed vegetables - 2 cups washed and chopped into one inch length

I have used carrots, green beans and potato

Oil for seasoning

Jeera/Cumin - 1 teaspoon

Salt to taste

Coriander leaves for garnishing

Grind the following ingredients into a smooth paste:

3 tablespoons - grated fresh coconut

1 tablespoon - khas khas

2 green chillis (adjust as per taste)

Seeds from 4 to 5 pods of green Elaichi

water quarter cup

Method:

Heat oil in a kadai and add cumin seeds. 

Then, add roughly chopped tomatoes and fry until tomatoes are cooked.

Now add the chopped mixed vegetables and add salt as required.

Pour just enough water and cook until vegetables are tender and water is almost absorbed.

Now mix in the ground paste and adjust consistency with half a cup water if the content is too thick.

Mix well and allow the content to come to a boil.

Turn off heat and garnish with coriander leaves.

Taste and healthy kurma is ready to be served with Set dosa/ Chapathi/ Roti etc.

You will never miss onion or garlic or any other spice in this dish, I bet.

Try this recipe and let me know your feedback.

A vegetable kurma cannot be more simpler than this.

Note: Cauliflower and fresh green peas can also be added to this kurma. 

* In case of adding fresh peas. wash the peas and boil it separately until its cooked and mix it to the kurma in the end.

* In case of adding cauliflower, wash the cauliflower florets, boil in water with a teaspoon salt and half pinch of turmeric. In less than 5 minutes, cauliflower will be perfectly cooked. collect the cauliflower (leaving the impurities and worms if any) and keep it separately and add it to the kurma in the end. 

Cabbage & Green beans Palya

Vegetable combinations make the dish more colorful and healthy. Here, I have used cabbage and beans to make this palya. Fresh peas and/or chopped carrots can be added to this palya. Click here for chow chow and carrot palya.

Ingredients:

Cabbage - 1 medium size

Green beans - 250 gms

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Whole urud dal - 1 tablespoon

Salt to taste

Turmeric powder - half teaspoon

Hing (Asafoetida powder) - a pinch

Water to cook the vegetables

Coconut - fresh - grated - 2 tablespoon (optional)

Method:

Chop the cabbage discarding the core and outer layers.

Chop the green beans after discarding both the ends.

Heat oil in a kadai and temper the mustard seeds and add urud dal. fry till golden.

Add the chopped vegetables, salt, turmeric powder, hing, and give a quick stir.

Add just a cup of water and cook partially covered. 

When all the moisture is absorbed and the vegetable is completely cooked, turn off heat and add the grated fresh coconut. Healthy palya is ready. Stir well and serve when its room temperature. Serve as an accompaniment for rice items like rasam rice, curd rice, sambar rice etc.

If using fresh peas, wash the peas and boil in water for 10 mins before adding to the palya. Because, it takes a little longer time to cook.

Simple Seeme badanekai / Chow chow and Carrot Palya

Including vegetables in our diet is very important. South Indians make a dry vegetable curry as an accompaniment for rice dishes. Carrots, chow chow (otherwise called seeme badanekai in kannada and bangalore kathirikka in tamil), beans, cabbage are some of the vegetables that are cooked in water to make palya. Palya is a nothing but a dry vegetable side dish. Either individual vegetables are used or in combination. Here I have used chow chow and carrot combo. 

Ingredients:

Chow chow - 2 medium - peeled and diced

Carrots - 3 medium - peeled and diced

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Whole urud dal - 1 tablespoon

Red chillis - dry - 2 (optional)

Salt to taste

Turmeric powder - half teaspoon

Hing (Asafoetida powder) - a pinch

Water to cook the vegetables

Coconut - fresh - grated - 2 tablespoon (optional)

Method:

Heat oil in a kadai and temper the mustard seeds and add urud dal. fry till golden and add red chillis if adding.

Add the diced vegetables, salt, turmeric powder, hing, and give a quick stir.

Add just a cup of water and cook partially covered. 

When all the moisture is absorbed and the vegetable is completely cooked turn off heat and add the grated fresh coconut. Healthy palya is ready. Stir well and serve when its room temperature. Serve as an accompaniment for rice items like rasam rice, curd rice, sambar rice etc.

Vegetable Pulao using Coconut Milk

Its not always that we have the time and energy to prepare elaborate meals. One pot meal recipes come handy especially during lazy weekends. Not just that, such one pot meals are a welcome dish when you have a surprise guest.

This Vegetable pulao/pulav is made using store bought coconut milk. I have used a pressure pan to make this pulao. This can be prepared in an electric rice cooker as well. Its an easy and healthy lunch box recipe.

Here's the recipe.

Ingredients:

Basmathi rice - white - 2 cups - Washed and kept aside. No need to soak.

Coconut milk - Store bought tetra pack - 1 (200 ml)

(I used dabur homemade coconut milk)

Onion - 2 medium - chopped

Carrot, Green peas, Green beans - together - 2 cups - carrot and beans diced.

Mint leaves - handful - washed and chopped roughly

Oil  - 1 tablespoon

Ghee - 1 tablespoon

Green chilli - 1 or 2 - slit lengthwise ( adjust as per taste )

Bay leaf - 2 

Jeera (cumin seeds) - 1 teaspoon

Ginger garlic paste - 1 tablesoon

Salt as required

Cinnamon bark - 2 inch

Cloves - 3 to 4

Marati moggu - 2

Anise - 2

Method:

Combine coconut milk and water so that the total quantity is exactly 4 cups.

Heat a tablespoon of oil in a Pressure pan or pressure cooker.

Add bay leaf, green chillie, jeera, cinnamon, cloves, marathi moggu, anise. When it sizzles, add onion.

When the onion is half cooked, add ginger garlic paste.

Fry for a minute and add mixed vegetables (carrot, beans and peas).

When the content heats up, add washed basmathi rice and fresh mint leaves.

Stir well and add diluted coconut milk.

Add salt to taste and when the content heats up, add a tablespoon of ghee.

If you are using a pressure cooker/pressure pan, cook for exactly two whistles and turn off heat promptly.

When the pressure releases, you can enjoy the delicious vegetable pulao with some potato chips.

If you are going to use an electric cooker (rice cooker), after adding ghee, transfer the content to the rice cooker and cook closed until done.

Garnishing the pulao with ghee fried cashewnuts is optional.

Spicy Grilled Vegetable Sandwich

During the monsoon, you are sure to crave for something hot, something spicy and something that is filling as well. This sandwich recipe is very handy and is sure to please your appetite. Its super simple, super tasty, super colorful and super healthy.

Onions and tomatoes, some bell peppers and a touch of garlic and other spices - coupled with slices of sandwich bread is all you need to make delicious spicy vegetable sandwich. I used a grill sandwich maker to prepare the sandwiches. Its a great comfort food that is super tasty as well as healthy. 

Enjoy the sandwiches with dum chai, and what else you need on a cold winter day. 

There are two ways you can make these sandwiches. I am sharing both 'Method 1' and 'Method 2' recipes here. Method 2 is easier than Method 1.

Method 1:

Ingredients:

Premium white sandwich bread - 4 slices 

(can substitute wheat bread, multi grain bread etc)

Ghee (clarified butter) - 4 tablespoons (optional)

Onion - 2 - big

Red ripe tomatoes - 4

Green bell peppers - 1

(can substitute yellow, orange, red bell peppers of your choice or use a combination)

Jeera (cumin) - 1 teaspoon

Salt as required

Turmeric powder - half teaspoon

Green chilli - 1 ( adjust heat as per taste)

Grind the following to a coarse paste:

Garlic - 6 pods

Coriander powder - 2 teaspoon

Red chilli poweder - half teaspoon

Handful of washed mint and coriander leaves (optional)

Tomato - 1

Salt - half teaspoon

Sugar  1 teaspoon

Grind to a coarse paste. Heat 2 tablespoons of oil in a kadai and add the ground paste and fry for a minute. Turn off heat and allow the content to cool.

Procedure:

Chop the onions, bell peppers and tomatoes.

Heat oil in a kadai. Add cumin seeds and green chilli.

Add onions and bell peppers and sprinkle very little salt. Fry for two minutes.

Add tomatoes and turmeric powder. Allow the content to heat.

Add a tablespoon of the ground paste.

Mix well and cook until most of the moisture is absorbed.

Turn off heat and allow it to cool.

Adding chopped coriander leaves to this mixture is optional.

Preparing the sandwiches:

Preheat the grill sandwich.

Drizzle ghee and place two slices of bread.

Spread a tablespoon of prepared vegetable mixture.

Top it with the bread slices and drizzle ghee on top.

Close the lid and cook for approximately 2 minutes, or until the bread is well toasted.

You can use any kind of sandwich maker. Or even a regular non stick tawa. Just flip the sandwich to toast both sides.

Cut the toasted vegetable sandwich diagonally and serve it hot with ketchup/tomato sauce.

The left over ground paste can be preserved in fridge for later use. Can also be added to any vegetable curry.

Method 2 (the easier version)

Ingredients:

Premium white sandwich bread - 4 slices 

(can substitute wheat bread, multi grain bread etc)

Ghee (clarified butter) - 4 tablespoons (optional)

Onion - 2 - big

Red ripe tomatoes - 5

Green bell peppers - 1

(can substitute yellow, orange, red bell peppers of your choice or use a combination)

Jeera (cumin) - 1 teaspoon

Salt as required

Turmeric powder - half teaspoon

Green chilli - 1 ( adjust heat as per taste)

Garlic - 5 pods

Coriander powder - 2 teaspoon

Red chilli poweder - half teaspoon

Handful of washed mint and coriander leaves (optional)

Salt - half teaspoon

Sugar  1 teaspoon

Procedure:

Chop onions and bell peppers length wise. Chop the tomatoes and mince the garlic.

Heat oil in a kadai, add cumin seeds.

Add onions, bell peppers and green chilli and minced garlic pods and saute until onions are cooked well.

Add tomatoes and allow the content to boil.

Now add red chilli powder, coriander powder, salt and sugar. Mix well and cook until most of the moisture is absorbed. Turn off heat.

Mix in the greens if you prefer.

Preparing the sandwiches.

Its the same as Method 1.

Preheat the grill sandwich.

Drizzle ghee and place two slices of bread.

Spread a tablespoon of prepared vegetable mixture.

Top it with the bread slices and drizzle ghee on top.

Close the lid and cook for approximately 2 minutes, or until the bread is well toasted.

You can use any kind of sandwich maker. Or even a regular non stick tawa. Just flip the sandwich to toast both sides.

Cut the toasted vegetable sandwich diagonally and serve it hot with ketchup/tomato sauce.

Simple Beets Salad

A refreshing bowl of salad is always a healthy choice for a healthy breakfast or a snack. A delicious salad can be made in just a few minutes. Chop some tomatoes, cucumber and onion. Combine and season with salt and pepper and tadaaa...a healthy salad in no time. Here is a quick salad that is healthy and tasty as well as colourful. I have added beets to the regular salad that gives the salad an eye catching colour. Its a vegan salad.

Ingredients:

Beetroot - firm - Medium size - 2

Onion - Medium size - 1 (optional)

Tomatoes - red and firm - 2

Cucumber - firm - medium size - 1

Salt and Pepper - as required

Lemon - 1 - for dressing (optional)

Fresh Coriander leaves - for garnishing

Method:

Wash all the ingredients. Organic vegetables are preferable. 

Peel the beetroots and pressure cook for 3 whistles. When the beets are cooked, dice the beets and keep it aside. Alternatively, peel the beets, dice them and cook in medium flame adding adequate water.

Transfer the cooked and diced beets to a large mixing bowl.

Add chopped onions and tomatoes

Peel the cucumber skin and dice it. Add it to the mixture. Cucumber seeds are edible and have healthy benefits, so do not discard the seeds.

Mix the content and squeeze juice of one lemon. Add required amount of salt and pepper. Mix well.

Garnish with chopped coriander leaves/cilantro.

Fresh, simple and healthy salad is ready to be served.

The colour of the salad is red due to the addition of beets.

Brinj - A Traditional Vegetable Biryani

To my knowledge, brinj is a traditional vegetable biryani, where coconut along with spices are ground and the rice and vegetables are cooked along with this coconut spice masala. A tasty and filling one pot meal that's just right for a quick sunday brunch. This biryani is usually served with raitha, preferably onion raitha. Its definitely a must try recipe. Here's my version of the recipe using pressure cooker. Make it a totally vegan dish by avoiding ghee.

Ingredients:

Carrots - 4 medium - peel and cut to one inch length

Green beans - 1 handful - chop the ends and cut to one inch length

Green peas - half cup

Onions - 2 - cut length wise

Tomato - 2 medium - fleshy - quartered and roughly chopped

Mint - handful - roughly chopped

Bay leaf - 3 small

Basmathi rice - 2 cups - no need to soak in water

Water - 4 cups

Salt to taste

Ghee for flavour

Oil for seasoning - 2 tablespoon

Grind:

Coconut - 3 tablespoons 

Cinnamon - half inch

Cloves - 4 

Garlic - 6 cloves

Ginger - 1 inch - peeled and roughly chopped

Saunf / Fennel seeds - 2 teaspoons

Jeera / Cumin seeds - 1 teaspoon

Coriander powder - 1 teaspoon

Star anise - 1 or 2

Red chillies 3 to 4 (medium hot)

Green chilli - 1 or 2 that's very hot, adjust as per taste

Grind all of the above ingredients under the head Grind: using half cup water.

Method:

In a wide pressure pan or pressure cooker, heat oil.

Add bay leaf and then onions.

Fry onions until its cooked.

Add roughly chopped tomatoes.

Now add the ground masala.

Add 2 teaspoons salt and stir well. 

Keep frying until good aroma comes and oil separates.

By this time the tomatoes will be well mashed and fully cooked. 

Wait for most of the moisture to be absorbed or you will end up with a soggy biryani.

Now add the vegetables (carrot, beans, pea) and roughly chopped mint.

Sprinkle 1 teaspoon salt and stir well.

Wash 2 cups basmathi rice and drain water.

Add it to the vegetable mixture.

Stir for a minute and add 4 cups water.

Add one tablespoon ghee (clarified butter)

Mix the content and close it with the lid.

Cook in high heat for exactly 2 whistles and turn off.

Open the lid only when the pressure is completely released.

Take out the bay leaf and gently stir without breaking the rice.

Its optional to add ghee fried cashews and squared ghee roasted white bread pieces.

Serve hot with onion raitha.

The recipe looks lengthy but its actually easy.

Adding big chunks of potatoes along with other vegetables is optional. I usually don't add potatoes to biryani's and pulaos.

Happy cooking.

 

Tri colour gravy - Easy mixed vegetable kurma using readymade coconut milk

I wish all my blog readers advance Independence day wishes. Jai Hind !!

Every Independence day, I try exhibit my patriotism by cooking something that is tri colour - saffron, white and green. I would like to share one of those recipes to all my patriotic readers. I am posting this recipe a couple of days before the Independence day, as you can buy the necessary ingredients in advance if you are going to try this recipe.

This is a simple, quick and delicious kurma that's totally vegan. This is a very versatile gravy, so, depending upon the quantity of kurma needed, you can adjust the quantity and choice of vegetables as per your taste. 

Ingredients:

Coconut milk - 200 ml

(I used  one 200 ml carton - Dabur coconut milk)

Mixed vegetables - 2 to 2 and half cups

---saffron colour - diced Carrots

---white colour - diced Potatoes and/or Cauliflower florets

---green colour - Green peas and/or chopped Green beans

Medium red onion - 2 chopped (optional)

ginger garlic paste - 1 tablespoon (optional)

Ripe red tomatoes - 2 medium chopped (optional)

Oil for seasoning - 1 tablespoon refined oil

Spices - 1 bay leaf, 1 inch cinnamon stick, 4 cloves, seeds from 2 green 

cardamom

Green chillies - 2 if it is too spicy - vertically slit

adjust spice level as per your taste

Cumin seeds - 1 teaspoon

Salt as required

Water as required

Coriander leaves chopped - for garnish

Method:

1. Wash the cauliflower florets and add them in boiling water and cook for 4 to 5 minutes and turn off heat. drain water and keep it separately.

2. Heat oil in a non stick kadai. Temper the cumin seeds and add bay leaf, cinnamon, cardamom seeds, cloves, green chillies and fry for a minute.

3. Add onions and fry till its translucent and add tomato and cook for a couple of minutes. Add ginger garlic paste and fry for a minute. Skip onion or tomato or ginger garlic paste if you are not using. 

4. Now add the mixed vegetables except cauliflower florets and fill with water to just cover the vegetables and add required amount of salt and cook closed until the vegetables are tender.

5. Just when the vegetables are cooked, toss in the cauliflower florets and give a quick stir.

6. Now stir in the coconut milk and wait till one boil and turn off heat. Garnish with coriander leaves.

7. Serve hot with Appam / Roti / Phulka / Chapathi / Parotta / Set dosa or Basmathi rice that's cooked in coconut milk.

Alternative method:

Cashewnut paste can be added to the gravy for a rich flavour. Grind a handful of cashewnuts to a smooth paste using little water and add to the gravy just when the vegetables are well cooked. Then, pour the coconut milk. Cashewnut paste and Coconut milk reduces the spice level. So, adjust the green chillies accordingly. 

The other tri colour recipe in this blog is Capsicum Paneer Tikka