26 April 2015

Crunchy Breakfast Sandwich

When a day begins on a healthy note, it keeps you charged for the whole day. And what better way to commence than with a healthy, crunchy and tasty breakfast !!


SPROUTS SANDWICH



Ingredients :

Whole green gram sprouts - 1 cup
Boiled and grated potato - 1/2 cup
Grated carrot - 1/2 cup
Finely chopped spinach - 1/4 cup
Chopped coriander - 1/4 cup
Chili powder - 1 tsp
Salt to taste
Cumin seeds(Jeera) - 1 tsp
Garam Masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Bread slices
Olive (or refined) Oil - 1- 2 tsps

Method :

1. Heat oil in a pan and add cumin seeds. Let crackle.

2. Now add the grated carrot and sprouts, salt to taste, turmeric powder and let cook for about 4-5 minutes. We do not want to over-cook but leave the carrots and sprouts a bit crunchy. One can add chopped capsicum at this stage as well, or even fine-chopped and blanched broccoli; in fact more vegetables the better!!!

3. Now add the chopped spinach and cook for 3-4 minutes more. Add garam masala, chili powder and mix well. Remove from heat after about 2-3 minutes and cool.

4. Toast the bread slices. Place the stuffing in between 2 slices. It is optional to add cheese spread or slices as well.
Cut and serve the sandwich as desired.


18 April 2015

Mixed Vegetables in gravy


Come winters and vegetable-shopping turns into a pleasure; carts laden with fresh cauliflower, bright-red carrots, greens in every shade imaginable!! Where summers would be a challenge about what to cook, winters would pose a different challenge - what to cook first !!!
Mixed vegetables in gravy remains one of my favourite dishes for the winters. An assortment of rich veggies in a simple gravy, this preparation goes well with rice and Indian breads alike.


MIXED VEGETABLES IN GRAVY



Ingredients :

Cauliflower florets - 1 cup
Potatoes - 2 medium (diced)
Green Peas - 1 cup
Carrots - 2 medium (diced)
French Beans - 1 cup (chopped into 1 inch long pieces)
Knol Kohl - 1 medium (diced)

For the gravy :

Tomatoes - 2 large or 3 medium (chopped)
Onion - 2 medium (chopped)

For the spice paste :

Coriander (Dhaniya) seeds - 1 tbsp
Cumin (jeera) seeds - 1 tsp
Dry Red Chilies - 2
Grated coconut - 1 tbsp

Misc :
Green chilies - 2 medum (slit)
Salt to taste
Turmeric powder (haldi) to taste
Oil - 2 tbsps
Mustard Seeds - 1 tsp

Method :

1. Pressure cook the vegetables along with enough water, salt and turmeric powder, take care not to over-cook.

2. Grind together the dhaniya seeds, Jeera, dry red chilies and coconut to a fine paste using little water.

3. Heat oil in a kadhai and add mustard seeds. Add the slit green chilies and sauté.

4. Now add the chopped onions and fry till it loses its raw aroma. Add the chopped tomatoes, sauté a bit. Sprinkle salt and cover-cook till tomatoes are well done.

5. Add the cooked vegetables to the gravy and mix well. Stir in the ground spice paste as well. Let simmer for 5-7 minutes till the spices coat the vegetables. Check for salt and remove from heat.

Transfer to the serving dish and garnish with fresh coriander before serving.