Carrot Broth SOUP

Serves: 4 
Cooking time (approx.): 14 minutes
Style: Indian Vegetarian

2  big carrot(s) chopped
2  medium potato(es) chopped
1  big onion(s) chopped
2  tablespoon(s) butter
1  teacup(s) milk
salt, black pepper and oregano to season.

METHOD

1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4  minutes or till onions are transparent.
3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3  minute(s). Sprinkle oregano.

Serve hot with: bread sticks.

Savory Beaten Rice

Serves: 4 
Cooking time (approx.): 8 minutes
Style: Maharashtrian

Ingredients :
4  cups beaten rice flakes - thick variety (jaada poha)
2  tablespoons oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) cumin seeds
2  green chilli(es) slit or chopped fine
1  sprig curry leaves
2  big onions sliced fine
½  teaspoon(s) turmeric powder
4  tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish

METHOD

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle. Add the green chillies and curry leaves. Add the onions and turmeric powder. Stir-fry on medium / low level for about 4  minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.
3. Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten rice. Cover and cook on low level for about 4  minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

TIP:

• Beaten rice is available in two varieties; thick and thin.

Serve hot garnished with: chopped fresh coriander

RAVA IDLI

Serves: 4 
Cooking time (approx.): 16 minutes
Style: South Indian

Ingredients :
2  tablespoon(s) coconut oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) split husked Bengal gram (chana dal)
1  teaspoon(s) split husked black gram (udad dal)
4  green chillies chopped
1  tablespoon(s) cashewnut bits
1  sprig curry leaves
1  cup(s) semolina (or quick cream of wheat)
4  cups sour yoghurt
1  cup(s) coriander leaves chopped
2  cup(s) grated coconut if available
1  teaspoon(s) soda bicarbonate
salt to taste


METHOD

1. Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3  minutes or till the grams are red in color.
2. Add the semolina and stir-fry on medium / low level for about 3  minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
3. Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10  minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

TIP:

• If coconut oil is not available, any other vegetable oil can be used.
• If you do not have an idli mould, try muffin cups.
• The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Savory Bread (Bread Upma)

Serves: 4 
Cooking time (approx.): 13 minutes
Style: North Indian

Ingredients :
6  big bread slices cut fine
1  cup(s) yoghurt beaten well
1  big tomato(es) finely chopped
1  teaspoon(s) each of mustard and cumin seeds
½  teaspoon(s) each of turmeric powder and chilli powder
4  green chillies finely chopped
6  curry leaves
2  tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish


METHOD

1. Soak the bread pieces in yoghurt for about 10  minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3  minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
   Garnish with finely chopped coriander leaves.

Tomato Rava Upma

Serves: 4
Cooking time (approx.): 11 minutes
ITEAMS
4  tablespoons ghee (clarified butter) / butter
1  cup(s) semolina (or quick cream of wheat)
1  teaspoon(s) each of mustard and cumin seeds
1  sprig(s) curry leaves
1  teaspoon(s) ginger chopped
2  green chilli(es) slit / chopped
2  onion(s) sliced finely
1  large tomato(es) chopped
4  tablespoons coriander leaves
2  tablespoon(s) grated coconut if available
2  cup(s) hot water
salt to taste
fried cashewnuts to garnish 

STEPS:

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2  minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3  minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3  minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3  minutes or till the mixture is almost dry.
   Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves

 TIPS

• Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
• Green chillies can be increased if desired.
• It is better to heat more water than specified above in case it is required.

 

Vegetable Curry

Ingredients :
2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½" piece of cinnamon
Method :
Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.

Vegetable Gravy

Indian Recipe :

Ingredients :
4 potatoes
6 flowers of cauliflower
100 gms frozen peas
100 gms carrots
For gravy :
½ coconut, grated
2 tomatoes
Fresh ginger small piece
3 flakes of garlic
Cinnamon stick
4 cloves
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
Red chilli powder as per taste
1 tsp garam masala
Fresh Coriander
Method :
Boil water in a pan and add all the vegetables and cook the vegetables with little turmeric and salt.
Add all the ingredients for gravy and grind it in a mixer grinder.
Heat oil in a pan, cut 1 big onion into thin strips and add to the pan.
Fry the onions till golden brown.
Add the grinded gravy and let it cook for 10 minutes in medium heat.
Finally add the boiled vegetables and add fresh coriander leaves.