Kundru/tindora/tendli stir fry- no onion, no garlic recipe

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! ~Tom Jones and Harvey Schmidt

All green veggies, (when fresh!) are a hit with me and this simple kundru dish is no different. I instantly admired it for its crunch and bite. It is one of the staples in my kitchen.

This is an easy and quick recipe for a light meal. It serves well as a side.

You will need
Kundru- 250 gm,cut into long strips
Tomato- 1 medium, chopped
Salt- 1/2 tsp or to taste
Haldi/Turmeric powder- 1/4th tsp
Dhaniya powder- 1 heaped tsp
Red chilli powder- 1/4th tsp
Heeng/ Asafoetida powder- 1 pinch
Jeera/Cumin seeds- 1/2 tsp
Oil- 1/2 tbsp

Method
1. Heat oil in a wok.
2. Add heeng and jeera. Let jeera sizzle and brown.
3. Add Kundru. Toss it around on a medium flame. Cover and cook on a low flame for a few minutes. Check often.
4. Add all the masalas/spice mixes and the chopped tomatoes. Turn and mix the vegetable.
5. Cover and cook for a few minutes more. The tomatoes will turn mushy. Check if you can cut the kundru slice with a spoon. If you can do it easily, it means its done. If you cannot, it needs a little more cooking time.
6. Serve hot with Chapatis/ Rotis or pack in the Lunchbox/Tiffin.

Enjoy!

Pattaghobhi/ Bandhgobhi - matar ki sabzi (cabbage-peas veg)

This is an easy and quick recipe. Pretty much a staple in our household.

Serves 2
Ingredients:

1. Cabbage - Chopped, 1 and 1/2 cup
2. Peas- 1/2 cup (I used baby peas)
3. Green chilies- 2, chopped finely
4. Tomato- chopped, 1 medium sized.
5. Turmeric Powder (Haldi) -1/4 tsp
6. Mustard seeds (rai)- 1/2 tsp
7. Oil- 1 tbsp
8. Dhaniya powder (powdered coriander seeds)-1/2tsp
9. Salt to taste
10. Garam masala (optional)- 1/4 tsp
11. Amchoor (dried mango powder)-1/4 tsp

Method:

• Heat water in a pan. Blanch the chopped cabbage in the water. Drain and keep aside.
• Heat oil in a wok (Kadhai).
• Add mustard seeds. When they start to splutter, add green chilies and turmeric powder.
• Follow by adding dhaniya powder.
• Add the cabbage and turn to coat well with the spices. Add salt. Cook for a minute or so.
• Add tomatoes and peas. Mix well, cover and let it cook on a slow flame for a few minutes.
• Add garam masala , mix, cover and cook again for a few min.
• Turn off the flame and sprinkle amchoor . Mix and cover for a few minutes. 
• Garnish with Coriander leaves if you wish.
• Serve hot or cold as a side.

Since I used baby peas, it took less time to cook. If you are using fresh peas, then boil them in salted water for a while before adding them to the vegetable. 

Enjoy!

Vegetable pulao/rice (open pan cooked)

I like pulao/pilaf.

They are easy to make and yummy (unless you under-cook the rice). They can be made into a simple wholesome meal.

Also you can hardly go wrong with it. My picky 1 year old has never refused any rice preparation..:)


You need:
Ghee/Clarified butter- 1 tbsp
Rice- 3/4 cup
Baby Peas- 1/4 cup ( you can use normal peas too)
Carrot- 1 medium , chopped into small pieces
Onion- 1 medium, chopped finely
Tomatoes- 1 , chopped
Cloves-2-3
Bay leaf- 1
Cinnamon- 1" piece
Salt - to taste
Water to cook rice ( It'll more or less depend on the kind of rice you use, the regular everyday rice takes about 2 cups)
Lemon- 1/2 (optional)
 ( You can add any kind of vegetables that you have at hand in this recipe)

How to make:
1. Wash the rice thoroughly and soak for about 20-30 min.
2. Heat ghee in a Kadhai (wok). Add cloves, cinnamon and bay leaf.
3. Add onions and cook until translucent. (If you want a spicy version, please add whole red chillies before adding onion). Now add carrots and cook for a few minutes.
4. Drain water of rice and add to the kadhai. Turn the rice gently otherwise the grains will break.
5. When the rice starts drying out add peas and salt. Cook for some time.Add water and tomatoes. Let it come to slight boil at a medium high flame. Lower the flame and cook till the rice are done.
6. Squeeze half lemon on it and fluff it with fork. Enjoy with raita or plain curd. I could eat it just like that, no sides required.

PS: I've posted a similar recipe previously. You can make your version too!!

Sooji upma as baby gruel

Sooji upma is an amazing dish in itself. I love it. We make it almost every week as breakfast. 

Here I'm giving a recipe which I have adapted to suit my baby's need. It's easy and made quickly. Moreover, it can be improvised to suit the taste of each child. It is one of the staples in my kitchen.

Ingredients for 1 serving

1. Sooji - 2tsp
2. Ghee/clarified butter- 1tsp
3. Salt to taste
4. Jeera powder- 1 pinch
5. Haldi/turmeric powder- 1 pinch
6. Baby carrot-1 (boiled and mashed)
7. Peas-5-6 (boiled and mashed)
8. Onion- 1 tsp (grated)
9. Water - 2 tbsp

Method

1. Take a thick bottomed wok/Kadhai and put it on the flame. Put ghee and let it melt.
2. Boil the peas and peeled carrot in a pressure cooker and mash them. Do not drain any extra water.
3. Add sooji to the ghee and roast till it smells cooked and is slightly golden brown.
4. Add the onions , immediately follow by adding the mashed veggies and water.
5. Add salt, Haldi and jeera powder.
6. Combine everything and cook till it thickens on a medium low flame.
7. Serve hot or at room temperature.

 Other vegetables of your choice can also be added.

Pineapple crumble

An experiment with dessert.


I took a risk when we had guests over for dinner.


But, hey life is about taking risks…even foolish ones…:p


 (psst... I had a backup plan, a tin of Rasgullas..;)


Thankfully, this Tarla Dalal recipe did not disappoint.


You need:
1. 1&1/2 cups chopped freash pineapple
2. 2tbsp sugar
3. 1/2 cup whole wheat flour
4. 1/2 cup rolled oats
5. 3/4 tsp  cinnamon powder
6. 3/4 tsp nutmeg powder
7. 2 Tbsp butter+ butter for greasing the baking tray
8. 1 Tbsp chopped mixed nuts (optional)


How to make:
1. Combine the chopped pineapple with 1Tbsp of sugar and mix well. Keep the pan on fire and cook on slow fire till the fruit becomes soft.
2. Combine the flour, oats, butter ,cinnamon powder, nutmeg powder and remaining sugar and mix well using your fingers till the mix resembles bread crumbs.
3. Spread the pineapple in the greased oven proof tray. Sprinkle  the dry mixture evenly over this. Top with nuts.
4. Bake in pre-heated oven at 180 degree centigrade for 20-25 min. Till the topping is golden brown and serve hot.

Aamrus/ mango pudding

This is one of my favorite summer recipes. The scorching heat of summers had only one welcome respite.. MANGOES!!
 With mangoes arriving in big crates at home and made into "aamrus" in every single meal! I used to to ape my father by dunking 2-3 chunks of ice into it and relishing it to the last spoon (or lick in my case..:) ). Bliss.

The recipe is super simple and easy and basically if you have nice juicy mangoes, you can't go wrong with it. In my mom's version, milk and dry fruits were not a daily happening. Just mangoes, sugar and a little water would go a long way but my mom usually used ripe Alphonso/ Haphous variety which is the most juicy and flavorful variety of mangoes.

As I said, you can't go wrong if you have some ripe good quality mangoes.

Ingredients

1. Mangoes-2 small sized
2. Sugar- 1 tsp for sweet mangoes (you may need more for ones which are a  little sour)
3. Milk- 2 Tbsp
4. Dried fruits (optional)- chopped,for garnishing

Method

1. Peel the mangoes and remove the stone/seed.
2. Take the mango pulp, add milk and pluse it in a blender. (If you want mango chunks to remain then add less milk or just stop blending before its totally smooth)
3. Add sugar and blend again.
4. Pour into a bowl, garnish with nuts and enjoy!

PS: You can omit the milk and replace with water for a vegan version.
You can increase the quantity of milk and add ice to make a mango shake.
Diabetics can enjoy this by omitting sugar because the fruit itself is sweet enough. People with very high sugar will have to avoid it though.

Gajar matar ki sabzi / carrot-peas vegetable

This is a classic from the winter menu at my home. The juicy red carrots and tender small peas were a tempting combination. It was served on the side with namkeen Khichda/Kheech ( salted porridges made from different grains). It could be eaten just with a normal chapati (Indian flatbread).

I had not made this veg in a long time, just because I did not find the right type of carrots. I usually get the orange/yellow ones in the markets here and many times they did not match up to the taste of the red ones. I was reminded of the recipe by my hubby, who wanted to eat this one. I tasted the carrot and thankfully it had a sweet flavor which is the USP of this recipe.
I decided to give it a try and I'm was pleased by the results ..:)

It brought back the cool winter memories of my home town. I know its nearly Holi (the festival of colours) time and here I'm writing the post for the departing winters.


Gajar- matar (For 2 people)
Ingredients
1. Carrot- 1 big, washed and cut into pieces (half moon shape)
2. Peas- shelled, 1/2 katori (fill a 100 ml bowl)
3. Oil- 10 ml approx (use less oil, if you are preparing in microwave)
4. Jeera (cumin seeds)- 1/2 tsp
5. Haldi (Turmeric powder)-1/4 tsp
6. Lal mirch (red chilly powder)-1/4 tsp
7. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
8. Salt to taste

Method:
Take a kadhai/ wok and pour oil in it. Heat it up a bit.
Add jeera seeds and let them sizzle for 10-15 seconds. Add haldi followed by the carrots. Sauté the carrots for a while and add peas. Cook for about 30 seconds. You might need more time if your peas are not tender and small.
Add the remaining spices and mix well, so that spices coat the veggies.
Cover and adjust the heat to medium low. Cook for a few minutes. Keep turning in between. When the carrots become soft but not mushy, then your vegetable is ready.
Serve hot with Khichda, chapati or parantha.

Pasta with skillet roasted vegetables (and ketchup!)

When you are out of cheese and do not want to work up the oven, but still want to have roasted veggies with pasta, you have to innovate or modify your cooking method. That's exactly what I did. When I read this recipe; I knew I had to make it. And the perfect opportunity presented itself when both of us (me and my hubby) felt like having something light, yet filling.

Serves 2

Ingredients:

1 /2 medium sized broccoli, cut into florets

3/4 cups sweet corn

1 capsicum/ bell pepper (you can add red/yellow ones too. )

2 small tomatoes (quartered)

1 tsp salt or to taste

pepper, freshly ground, to taste

1 tbsp olive oil

For vegetables:

Take a skillet. Heat olive oil in it.

Put all the vegetables and cook on medium to to low flame till they get charred. Stir in between to cook evenly.

For the pasta

Cook the pasta as per the direction on the packet

To assemble

Ingredients:

1&1/2 tbsp olive oil

1/2 onion(medium sized), sliced into half moons

1/2 tsp oregano

1 tbsp Tomato Ketchup ( this is what I added, but if you want more flavour then go ahead and pour according to your taste)- it gave a saucy zing to the recipe.

Method

In a wok, heat the oil over a medium flame. Put in the onions and fry till translucent . Toss in the pasta and roasted vegetables and mix well. Add the oregano and ketchup and toss well enough to coat the penne pasta properly.

Serve hot and enjoy!

Amiya chutney/ Raw mango chutney with Mint

Right now all the mango trees around us are loaded and we were tempted into getting 4-5 raw mangoes  straight from the tree during our morning walk. Loads of summer foods made with raw mango swirled into my mind like Launji, aam panna, kairi ka sharbat etc. but a chutney was inevitable. If you have kairi/raw mango, you need to make one. No option. 

Both my mother & father in law are food lovers. Its amazing how they can detect the slightest of taste difference in various foods. This chutney was a result of the enthusiastic initiative by my father in law and the prompt action of mother in law.

Ingredients

1. Kaccha Aam/kairi (raw mango)- 1 medium sized, remove the seed/pit
2. Garlic- 3-4 cloves
3. Onion - 2 medium (approximately equal to raw mango after chopping)
4. Pudina/mint leaves - washed, 1 cup
5. Green chilies- 2, chopped
6. Kala Namak (black salt)- 2 pinch
7. Red chili powder- 1/3 tsp
8. Salt- 1/4 tsp
9. Dry mint powder- 1 tsp

Method
Take all the ingredients together  and blend it in the mixer/ food processor till they form a paste.

Enjoy on the side with main course of chapati (Indian flat bread).

Note: the addition of mint powder was prompted only because we ran out of fresh mint leaves. If you have enough mint leaves, then use them as it'll give a fresh tinge to it.

Fruit chutney- sweet & spicy

I was looking for something fun to cook (meaning- little effort and great taste) when I stumbled upon this one in my archive. This one is for the keeps, trust me. The lovely blend of berry's tartness, date's sweetness and chili's spiciness with the hint of ginger makes you go yumm…..

Since I did not have all the ingredients of the original recipe,so I modified it a little, but essentials are the same.

Ingredients:
1. 1 large Tomato, Chopped
2. 2 Cups of Chopped Strawberry (Fresh or Frozen)
3. 1 katori(200 ml) Pitted Dates- chopped
4. 1 Red Apple chopped into small pieces
5. 1 teaspoon of Mustard Seeds
6. 1 Red Dry Chilli
7. 1″  Cinnamon Sticks
8. 1 Hot Green Chilli Pepper, chopped
9. 1″ Ginger Peeled & grated
10. 1 Cup Sugar
11. 1 Tablespoon Vinegar
12. 1 Cup Orange Juice

Preparation:

1. Heat a pot.
2. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks.
3. When the mustard seeds start to pop, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon. I just kept it on fire and got busy in preparing dinner with occasional checking in between. It took about 40 minutes to be done.
4. Pour the Chutney mixture into sterilized jar whilst still hot. Cover with an airtight, plastic lid. A metal lid will be corroded due to action of spices and vinegar, so it is not advisable to use it.
5. Keep it in the refrigerator after the jar cools down to room temperature

Serving suggestions

You can make a sandwich, or serve it with rolls, croissant, buns etc.
I enjoyed it with the Indian chapatti too! as an accompaniment , since I'm not much of a pickle eater.