Vegetable Hara Bhara Kabab

Vegetable Hara Bhara Kabab

Ingredients (for 10-12 kabab)

1 cup chopped spinach (palak)

¼ cup split Bengal gram (chana dal)

2 tsp ginger chopped

2 tsp garlic chopped

2-3 green chillies

½ cup green peas

½ cup paneer mashed

½ tsp garam masala

1 tsp chat masala

½ cup bread crumbs

Oil for frying

Method (How to make hara bhara kabab)

Wash and soak the Bengal gram (chana dal) for 2-3  hour in water. After soaking  drain the water and keep aside.

In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles. Wait for cooling down.

Boil green peas separately and keep aside  

Now mix boiled chana dal, spinach, and green peas blend in a blender till smooth paste using some water if required.

Add mashed  paneer, salt, garam masala, chaat masala and bread crumbs, mix well.

Divide the mixture into 10-12 equal portions and shape each portion into kabab.

Heat tawa put some oil, fry kabab till they are golden brown in colour from both the sides.

Serve hot with green chutney.

South Indian Adai dosa

Adai dosa

Ingredients (for 8-9 dosa)

3 tbsp idly rice or any variety of rice
3 tbsp masoor daal (red lenthil)
3 tbsp Moong dal
1 tbsp urad dal
1 tsp fenugreek seeds
a pinch of asafoetida
2 green chillies
1/2 tsp ginger grated
2 tbsp coriander leaves chopped
2 tsp oil
salt as per to taste

For Serving
4 tbsp coconut chutney

4 tbls tomato chutney

 

Method (how to make South Indian adai dosa or mix dal dosa)

Mix all dals and wash and soak dal with fenugreek seed in enough water for 2-3 hours. Wash rice and soak for 2-3 hours.

Drain the water and combine all things.

Mix green chillies, ginger and asafoetida and make smooth paste using enough water.

Add salt and coriander leaves.

Heat a dosa tawa and grease it with oil.

Spread 2 tbls of batter as 4-5 inch diameter dosa.

Sprinkle some oil around it and cook both sides till lightly golden.

Make all dosa by repeating same procedure.

Serve hot with tomato and coconut chutney.

Jain Mix Dal (without onion garlic)

Jain Mix Dal (without onion garlic)

Ingredients (for 4-5 servings)

2 tbls chana dal

2 tbls split masoor dal (red lenthil)

2 tbls moong dal (yellow split moong dal)

¼ cup kabuli chana (soaked overnight)

2 cup finally chopped spinach

½ cup chopped tomato

1 tsp ginger green chilli paste

1 tsp sugar

1 tsp lemon juice

2 tbls oil

½ tsp turmeric powder

Salt to taste

For paste

2 tbls cashew nuts

2 tbls grated coconut

2-3 whole kashmeeri red chilli

2 clove

1 tsp poppy seeds (khus-khus)

1 tsp coriander seeds

1 small stick cinnamon

½ tsp black pepper

Method (How to make mix dal with kabuli chana)

Combine the dals, and soak with water for 1 hour.

Combine all paste ingredients and make smooth paste using ½ cup of water.

Mix all dal with kabuli chana, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles, shimmer for 2-3 minuets and switch off the flame.

Allow the steam to escape before opening the lid. Keep aside.

Heat the oil in a wok or deep pan, add the prepared paste and saute on a medium flame for 1 minute.

Add the tomatoes, and little salt and mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Add the spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add the cooked dal mixture and suga, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the lemon juice and mix well. Serve hot with jeera rice or  rotis.

Spicy Masoor Dal with Palak (spinach)

Spicy Masoor Dal with Palak (spinach)

Ingredients (2-3 servings)

½  cup split red lenthil (masoor dal)

1 cup thinly chopped palak

2 tsp oil
1 tsp cumin seeds
1/2cup onion finally chopped
1/2 tsp turmeric powder
1 tsp dry mango powder
1/2 cup tomato finally chopped

salt to taste
½ tsp red chilli powder

1 tbls ginger, garlic, green chilli paste

1 tbls chopped coriander for garnishing

Method (How to make spicy masoor daal palak)

Wash dal and pressure cook with 1 cups of water in a pressure cooker, for 2 whistles.

Allow the steam to escape before opening the lid. Keep aside.

Heat the oil in a kadhai, add the cumin seeds, mix well and sauté on a medium flame for a few seconds.

Add the onions and sauté on a medium flame for 2 to 3 minutes.

Add the tomato, ginger garlic, chilli paste and sauté for few minuts add palak and cooked masoor dal, turmeric powder, dry mango powder  and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add ¼ cup of water and chilli powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Switch off the gas and garnish with chopped coriander.

Serve hot with rotis or steamed rice.

Sprouts Salad

Sprouts  Salad

Ingredients (for 2 servings)

1 cup whole moong sprouted

¼ cup capsicum sliced

1 tbls finally chopped spring onion

1 tbls chopped coriander leaves

For dressing

1 tsp oil

1 tsp chopped garlic

2 tsp vinegar

1 tsp soya sauce

½ tsp sugar

½ tsp chilli flacks

2 tbls coarsely ground roasted peanuts

Salt to taste

Method (How to make healthy moong salad)

Heat the oil in a small non-stick pan, add the garlic and saute on a medium flame for 15 seconds.

Remove from the flame and keep aside to cool slightly.

Add the vinegar, soya sauce, sugar, chilli powder, peanuts and mix well. Keep aside.

Now mix  bean sprouts, capsicum, spicy dressing and salt in a bowl and toss well.

Garnish with chopped spring onion and coriander leaves and serve immediately or refrigerate for 30 minutes and serve chilled.

Vegetable Hot and Sour Soup

Vegetable Hot and Sour Soup

Ingredients (for 4 servings)

1 small Carrot grated

4-5 tbls cabbage finally chopped

4-5 tbls cauliflower grated

2 tbls beans finally chopped

2-3 tbls spring onion finally chopped

3-4 tbls capsicum finally chopped

1 large mushroom thinly sliced

2 green chilii

1 tsp  garlic grated

1 tsp ginger grated

1 tsp soya sauce

1 tsp chilli sauce

1 tsp vinegar

1 ½ tsp corn flour

Method(How to make vegetable hot and sour soup)

Heat Oil in a medium sized pot.

Add chilli, Ginger and Garlic and saute for,  30 seconds or so.

Add Carrots, Cauliflower, Capsicum, beans and Cabbage saute for 1-2 minutes.

Add 4 cup water or vegetable stock, Salt, Black Pepper.

Add Mushrooms, 1/2 of the spring  onions, Chilli Sauce, Soy Sauce and Vinegar bring to a boil.

Mix 2-3 Tbsp water with the Corn flour and add it to the soup,  bring to a boil.

Garnish with Spring Onions and serve hot!

Mix Veg Moong Daal Soup

Mix Veg Moong Daal Soup

Ingredients

1/4 cup yellow moong Daal

1 cup roughly chopped onion

1 cup roughly chopped potatoes

2 tbsp finely chopped cauliflower

1/4 cup finely grated carrots

1 tsp oil or butter

salt as per taste

black pepper as per  taste

2 tbls lemon juice for taste

Method (How to make moong daal mix veg soup)

Clean and wash the moong dal and keep aside.

Heat the oil or butter in a pressure cooker, add the onions and potatoes and sauté for a few minutes.

Add the moong dal and 4 cups of water and pressure cook for 6 to 8 whistles.

Add the cauliflower and carrots and simmer till the vegetables are tender.

Add the salt and pepper and simmer for another minute.

Just before serving add the lemon juice.

Serve hot.