Aloo Bhindi

There is not one week that goes without a Bhindi recipe at home, otherwise, we start missing it :) Love Bhindi that much. This one is a simple side dish that goes well with Rotis or Dal & Rice or Rasam & Rice.

Ingredients:
2-3 Potatoes/Aloo - washed and diced
1/2 kg Okra/Bhindi - washed and diced
1 tsp jeera powder
1 tsp chilli powder
1 tsp cooking oil
1/2 tsp mustard seeds
Salt

Preparation:
Heat oil in a pan. Using a non-stick pan consumes less oil and does not get sticky. Add mustard seeds and let it splutter. Add Bhindi and Aloo, keep mixing it until it does not stick to pan. Add salt, chilli powder and jeera powder. Stir fry it for 7-8 minutes.

Methi Rice

Every time me and my sister hear someone or one of us say Methi rice, we go like "mmmm.... yummm". Now Sree likes it too, but more when it is prepared with potatoes than just plain Methi leaves.

The masala used in this is Vangibhath powder, which can be bought off the store or even made at home. Sometime I will write about the masala powder preparation too.

The preparation of Methi and Aloo base and rice (cooked/steamed) are separately done. We then mix the base with rice.

Ingredients:
2 cups Basmati rice - washed and cooked/steamed
2 bunches Fenugreek/Methi leaves - washed and chopped
2 potatoes - washed, peeled and diced
1 tbsp urad dal
1 tbsp chana dal
1 handful peanuts/cashew nuts
1/2 tsp mustard seeds
1/2 tsp turmeric powder/haldi
3-4 tbsp Vangibhath powder
2-3 tbsp cooking oil
2 tbsp lemon juice
Salt

Preparation:

• Heat cooking oil in a pan, add mustard seeds and let it splutter.
• Add urad dal, chana dal and fry them till they are half brown. Then add peanuts and fry them all to full golden brown. (If you are going to use cashew nuts, you should fry them separately in the end and add them to Methi Rice).
• Add potatoes, turmeric powder and 2-3 pinches of salt. Let the potatoes cook for a couple of minutes.
• Add Methi leaves and Vangibhath powder. Add more salt, cover the pan with a lid and allow it to cook.
• Then add lemon juice and mix well.

You could either add more salt to the base or add it while mixing it with rice, as per the required amount. The base is now ready to be mixed with rice. You can prepare the base, refrigerate it and use it over a couple of days too. Though nothing can beat cooking it fresh every time.Mix required amount of rice with the base, garnish with coriander leaves and serve with any Raithas.

Broccoli Soup

I had Broccoli soup in Ashwini's place after a very long time. I loved it and took the recipe from her. After more than 2 weeks, I finally got the chance to make it at home. It came out quite well.

Ingredients:
1 cluster Broccoli - washed in hot water, cut to small buds
1/2 Onion - chopped
1 tbsp Butter
1 tbsp Corn Starch
1 bowl Milk
1 bowl Water
2-3 pinches of Pepper Powder
Salt

Preparation:
Melt butter in a pan. Saute chopped onions, add cut Broccoli and fry them. Add salt and pepper powder, cover the pan with a lid and let it cook for a couple of minutes. Add water and corn starch, let it cook up to 5-6 minutes. (For the corn starch not to form lumps, mix it with a cup of cold water and then add). Add milk and bring the soup to boil.

Serve the soup with bread crumbs or even bread toast.

Aloo Gobi

I hear Aloo Gobi is favorite of many. How do I know that? Well, I was looking through some recipes & variations in which Aloo Gobi is prepared and read lot of them say how much they like it.

Ingredients:
2 big potatoes/aloo - washed and diced
1 cauliflower/gobi - washed in hot water and cut in bunches
3-4 green chillies - chopped or slit long
2 tomatoes - chopped
1 onion - chopped
1 inch ginger - chopped
1 tsp red chili powder
1 tsp garam masala
1 tsp cumin seeds/jeera
1 tbsp oil
Salt

Preparation:
Heat oil in a pan. Add cumin seeds and let it splutter. Add cut green chillies, ginger, onions & saute. Add chopped tomatoes, red chili powder and let it cook for 4-5 minutes until it forms a nice base for Aloo and Gobi. Then add potatoes and cauliflower, add salt, sprinkle some water, cover the pan with a lid and let it cook. After a couple of minutes add garam masala and mix it well. Cover the pan and let it cook for 8-10 minutes. (If you want it to be mushy, you could add more water)

Garnish it with coriander leaves and serve with Rotis or Pulao/Rice.

Stir fried veggies

It's quite hard to break our habits of regular meals and get into a different diet, suddenly. But, the trying never stops. A healthy, quick and easy way to make a lunch /dinner.

Ingredients:
1 potato - diced or cut thin and long
1 cup carrots
1 cup green beans
Broccoli - cut to small bunches
Parsley - chopped
1 small cucumber
1/2 tsp salt
1/2 tsp oil
3 pinches pepper

Preparation:
Heat 1/2 tsp oil in pan and add all the vegetables to it. Stir fry the vegetables for a couple of minutes. Add chopped parsley, salt and pepper. Toss the vegetables, cover the pan with a lid and cook it for 4-5 minutes.
You could also fry the cucumber, if you like them that way. Can also add the bell peppers and lettuce to this salad.

Penne Arrabiata

Penne Arrabiata is a anytime-eat-it favorite dish for Sree. He likes made out of Penne, Spaghetti, Fusilli, Farfalle, or any type of pasta. I was not at all a pasta person, 'cos I don't like cheese, except that I can't avoid it in Pizza. I tried Penne Arrabiata for the first time in Brio and that's where savoring it all started.

Ingredients:
2 bowls penne pasta - boiled/steamed
2 big tomatoes - chopped
1/2 onion - sliced thin and long
2 cloves of garlic - chopped
1/2 bunch of parsley - chopped
2 tbsp olive oil
Handful of grape tomatoes
1/2 tsp red chilli powder
Salt

Preparation:
Heat oil in pan and saute onions. Keep the onions aside. Add garlic, tomatoes to the oil, saute. Add salt and red chilli powder and cook this till it becomes paste. Add steamed pasta, parsley (basil can also be used), fried onions and mix well with the base (Here is where you also add the cheese, for the people who like it with cheese). cook it for 4-5 minutes for the flavors to blend.
I dress it with a few slit grape tomatoes and serve.

The best part is, you can make this for breakfast, or when having a small get together with friends or even for dinner.

Peas Pulao

Peas Pulao is my all-time favorite. It’s simple n easy to make and always relished.

Ingredients:
2 cups Basmati rice - washed n uncooked
1 cup green peas - fresh or frozen
1 onion – sliced long n thin
3-4 green chillies - chopped
1 inch ginger - chopped
2 cloves garlic – chopped
2 tbsp butter/oil
1 tsp cumin seeds/jeera
Salt

Preparation:
Heat butter/oil in pan. Add cumin seeds and let it splutter. Add green chillies, ginger, garlic, onions & sauté. Add rice; mix it well with the flavors and then add peas, salt, water and cook it.
Garnish it with fried onions & coriander leaves. Serve it with any Raitha.