Sprouts Fried Rice Recipe | Easy Lunch Box Recipes

Sprouts Fried Rice or Moong dal sprouts fried rice is easy, filling, healthy and delicious fried rice recipe. The best thing about this fried rice is we don't need any side dish or even sauce along with this fried rice, try just as it is and there are high changes you will love it. I like this sprouts fried rice without any sauce or ketchup, crunchy sprouts adds good texture and taste to this recipe.

Vegetables Fried Noodles | Easy Veg Noodles Recipe | Indo Chinese Recipes

Vegetable Fried Noodles or veg noodles is an Indo-Chinese recipe popular among all ages and this spicy noodles recipe for the people whom like spicy food unlike Hakka Noodles which is not very spicy. Both the recipes are almost same here we just add lot of sauce to make the noodles more spicy and choice of vegetables still remains to what we like. Now that school holidays going and with kids at home you can try this noodles as kids like noodles and they get variety to eat.

Capsicum Raita | Shimla Mirch Raita Recipe | Easy Raita Recipes

Capsicum Raita or Shimla Mirch raita is one of the easy raita recipe, it taste unique and different from normal cucumber raita, onion tomato raita etc. Capsicum adds good crunch and flavor to this raita and it's also very quick to prepare with minimal ingredients. We can customized this capsicum raita in various way and add along other any other vegetable of choice, tri-color capsicums to make it more interesting and fun.

Vegetable Hakka Noodles Recipe | Indo Chinese Recipes

Vegetable Hakka Noodles or veg noodles is an Indo-Chinese recipe popular among kids, adult alike. I make fried rice more compare to noodles but some how veg noodles never made it to blog though I took pictures some time, recently I made lot of Indo-Chinese food for my SIL and niblings and this time again I almost didn't click the pictures but thanks to my SIL whom forced to me take pictures of noodles.

Vegetable Manchurian Gravy Recipe | Veg Manchurian | Indo-Chinese Recipes

Vegetable Manchurian or Veg Manchurian is an popular Indo-Chinese recipe which most of us do like along with a bowl or fried rice or noodles. For those whom haven't tried making veg manchurian at home think it's very difficult and complicated recipe I used to be among them too until I tried it and from then there's no looking back but like most of the Indo-Chinese recipe this veg manchurian was also not able to make to blog as I normally make these things for dinner.

Kadai Chicken | Kadhai Chicken Curry | Chicken Recipes

Kadai Chicken is popular North Indian and Pakistani recipe, most of the restaurants serve kadai chicken or karahi chicken as some call it; like in our house wok is called karahi and not kadai a term normally used.  Made with chicken, freshly grounded spices along with capsicum it's taste delicious.  Kadai Chicken literally means cooking in kadai(wok) and to cook this dish only one utensil is used.  If you think kadai chicken is one complicated recipe then it's not the case, it's quite easy and quick too with basic spices we normally have in our pantry.

Kadai Prawn (Jhinga) Recipe | Prawn Recipes

I have been posting quite a few Prawn Recipes which is high for my standards and here is another one to add into the list.  My brother likes prawns and he asks me to buy prawn whenever we visit Mustafa, you might think why only mustafa it's because there we get fresh, cleaned prawn which saves my effort and energy to clean it though on a higher price but I prefer to buy cleaned prawns.  I normally buy prawn in large quantity and freeze half of it for later use, first fresh batch I will make Prawn Masala that's the most favorite and popular recipe of this blog too and the another batch I try new recipes.

Vegetables Oats Upma | Oats Recipes

Oats is something that took me a while to get used to it and that's the reason you don't see oats recipes in my blog.  Though it couple of years now I started to eat oats but I never managed to take pictures whenever I make oats dishes. Eating plain oats with milk and honey is just not my cup of tea I simply doesn't like that so I try different way to jazz up the oats so it's easy for me to not fuss a lot about it.  Apart from using it in milkshakes, I have few recipes that I make from oats some of which are way too easy and simple just the way I like it.

Vegetables & Cheese Sandwich Recipe

Do you like sandwich specially for breakfast or snack? I like because it's simple, easy and quick to prepare. We can do lot of variations in sandwich filling to suit our taste.  This is one of easy sandwich toast recipe again with lots of vegetables plus goodness of cheese.  I used less of cheese because I made this only for myself, you can reduce cheese too if you like or for kids you can add it generously.  Cheese helps to bind the vegetables well so they doesn't keep sneaking out of sandwich :) in my sandwich if you don't see cheese oozing out then don't be surprise.

The good thing about this simple vegetable filling is you can also use it as salad, it taste spicy, yum and refreshing due to all raw vegetables.  Good option is to use sandwich maker to toast these sandwich this way vegetables get's cooked well and cheese melt nicely, but to show the filling I didn't use my toaster once again, also I have used wholemeal walnut bread, it's add good walnut crunch to the sandwich.  Next time if you happen to see wholemeal walnut bread perhaps you can give a try.

Other Sandwich & Toasts Recipes you can check out

• Eggplant Curry Sandwich {Leftover Magic}
• Open Rava Sandwich
• Vegetable Sandwich {Street Style}
• Murukku Sandwich
• Tomato Toast
• Sweet French Toast

Ingredients for Vegetables & Cheese Sandwich

[Makes 2 Sandwich Set]

Bread Pieces - 4
Grated Cheese - 1/4 Cup [more if preferred]
Chopped Onion - 1/4 Cup
Chopped Tomato - 1/4 Cup
Chopped Cucumber - 1/4 Cup
Chopped Capsicum - 1/4 Cup
Grated Carrot - 1/2 Cup
Green Chutney - 1 tbsp [or use Sandwich Chutney]
Chaat Masala - 1 tsp

Method:

1. Finely chop onion, tomato, cucumber, capsicum and grate carrot & gather all our ingredients.

2. In a bowl add all the vegetables, cheese, green chutney, chat masala and mix well.  Add generous amount of prepared mixture around 3-4 spoons on top of bread and place another pieces of bread to cover.

~ Here is picture of whole meal walnut bread.

3. Heat a griller or tawa and toast bread both sides until brown.  We can press the bread sightly to seal all the veggies inside.

Serve warm with tea/coffee or juice.

~ Variations 

• Use any vegetables of your choice like grated beetroot, boiled potato etc
• You can make this in griller or sandwich toaster.
• Apply butter on bread if preferred
• Since we use green chutney &chat masala, salt is not needed.  Add salt & pepper if required.  
• You can add 1 tbsp of chopped walnut for a nice crunch, since I used walnut bread it give good nutty crunch to the sandwich.

Have a nice day ~~

Pineapple Tofu Manchurian | Indo Chinese Recipes

Well it’s not really a Indo Chinese recipe but I am making one here so bare with me though I can assure you the result is awesome.  If you like Manchurian and feel guilty of eating fried version then this is for you.  There are multi benefits of this recipe like it’s easy, quick, guilt free, tasty and can be made in jiffy isn’t it wonderful?  I was having batch after batch of large, fresh, juicy pineapple giving me chance to try few new things one of which was my pineapple fried rice.  After pineapple fried rice and this manchurian, tried few juices and shakes, hopefully can post those soon too.   Coming back to this recipe; fresh, juicy pineapple with sweet & sour sauce along with hint of spicy Chile-garlic sauce give this Manchurian a kick.   This goes well with any fried rice or noodles or with just plain steamed rice.  I used fresh pineapple, you can used canned ones too.


Ingredients:
Pineapple Chunks - 3/4 Cup
Firm Tofu - 1
Capsicum - 1
Oil - 2 tbsp
Minced Garlic - 1 tbsp
Minced Ginger - 1 tsp
Sesame Seeds - 1 tbsp [optional]
For Sauce
Soy sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Brown Sugar - 1 tbsp
Vinegar - 1 tbsp
Cornstarch - 2 tsp
Pineapple Juice - 1/4 cup
Chilli-Garlic Sauce - 2 tsp [optional]



Method:

1. Whisk together pineapple juice, vinegar, soy sauce, ketchup, chilli-garlic sauce, sugar & corn starch in a small bowl until smooth.
2. Cut capsicum in long strips and tofu into 1/2” pieces. Marinate tofu for 10 minutes with 1/2 of prepared sauce.  Keep side remaining sauce.
3. Heat 1 tbsp oil in  pan and sauté tofu for 2-3 minutes on both side or until golden brown, keep aside. 
4. Add the remaining oil to pan, add garlic, ginger and cook until fragrant for about 30 seconds. Add bell pepper and cook, stirring often, until just tender for 2 to 3 minutes.  Add reserved sauce and cook until thickened, about 1-2 minutes in medium to slow heat.
~ Add 2-3 tbsp water if sauce becomes very thick. 
5. Add the tofu and pineapple and stir gently.  Simmer for 2 minutes, garnish with sesame seeds (if using).


Note ~
1. You can use different colors capsicum.
2. If having leftover tofu, place in a container cover with water & keep in refrigerator.  You can keep it for 4-5 days with changing water every day.
3. If you wish you can reduce pineapple to 1/2 cup. 
4.  If required only add salt as we are using soya sauce normally salt is not required. 
5. Instead of chilli-garlic you can use any hot spicy sauce. 

Have a nice day ~~

Vegetable Fried Rice Recipe | Indo Chinese Recipes

Veg Fried Rice or fried rice has to be the most famous Indo-Chinese recipe, most of us like Chinese food and specially fried rice, don’t we? I made fried rice so many times but never really got a chance to post it, this time I made it along with Corn and Capsicum Soup and clicked the picture so I can post the recipe on readers demand. As most of the recipes one can find umpteen way of doing vegetable fried rice specially Indian way, and here is my version.

Fresh Corn and Capsicum Soup

I was never a soup person, I use to have soup only in restaurants and limit myself with tomato soup and if I venture out to any new soup most of the time my experience would not be so good. Now a days I try to make different variety of soups at home just to keep myself interested in it.  I am also showing how easy it to make corn kernels off the cob.

 

I had fresh corn to use and I wanted to do something other than usual corn on the cob which anyway I did for the another corn. I found this recipe at SK website and changed almost fully to do it my way, the result yummy delicious and filling soup. Fresh sweet corn and roasted capsicum adds a wonderful flavour and texture to the soup and to my surprise even DH liked it which is very unusual. So as I always say if you looking for something different, simple and elegant then this is for you

Severs - 2-3
Adapted from: Sanjeevkapoor.com

Ingredients:

Fresh Corn - 1 OR Frozen Corn -1 cup
Capsicum - 1 [medium]
Onion - 1 [ medium]
Garlic Pod - 1
Olive Oil - 1 tsp
Salt and Pepper - To taste
Vegetable Stock - 2 Cups OR 1 Vegetable Stock Cube
Water

Method:
1. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.

How to make Corn kernels off the Cob

2. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.

3. Wash and roast slightly capsicum on direct flame.  Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.

3. In a pan heat oil, sauté garlic until light brown  add chopped onion and sauté until transparent, add corn and sauté for a minute.

4. Add capsicum and mix well.  Add salt, pepper, vegetable stock cube and 1 cup water.  Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.

5. Let it get cool and then  transfer everything to a mixer or blender.  I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.

6. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil.  Adjust salt and pepper if required.

Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot. Serve hot, we had it with fried rice.

Note:
~ You can add little corn flour mixed in water to thicken the soup but I don’t find it necessary to do that as the soup by itself thick and creamy.

And this soup makes it way to Lubna's Joy from fasting to feasting IV.
Have a nice day ~~

Kadai Mirch Paneer

I know you are wondering what is this? This is a twist to the classic recipe,  I had long green chillies giving up hope on me so I decide to use it and make kadai paneer,  along the way the  recipe totally got change :) I did the changes as I liked and here comes the kadai mirch paneer for you, it's different from usual kadai paneer and that's what makes this recipe interesting.   If you want to try something different then this is for you. 

Ingredients:

Paneer Cubes - 1& 1/2 Cup

Long Green Chilies - 4

Capsicum - 1

Onion - 1 large

Tomato - 1 large

Garlic Cloves - 2 large

Kasuri Methi - 1 tsp

Red Chili Powder - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Water - 1 Cup or as required

To Grind

Coriander Seeds - 1/2 tsp

Dry Red Chilies - 2

Cinnamon - 1" piece

Green Cardamom - 2

Cloves - 2

Nutmeg Powder - 1/2 tsp

Method:

1. Roast all 'to grind' ingredients and grind to powder, keep aside. 

2. Chop capsicum and chilies in 1" pieces

~ I didn't remove seeds from chillies as they were not very hot, if you think you chilli is very spicy do de-seed them and wear gloves if required while removing the seeds.

3. In a kadai/wok heat 1tsp of oil and saute chilies and capsium until cooked but crunchy with 1 tsp of grinded masala and keep aside.

4. In a same wok add 1/2 tsp of oil and saute paneer for a mintue until light brown,  And soak the paneer pieces in warm water until we required it later.

5. Chop onion, tomato, garlic and saute it with 1 tsp of oil until tomato gets mash.  Allow it to cool and grind to fine paste with little water.

6. In a pan/wok add remaining oil, add grounded onion tomato paste and cook in medium heat for 2 minutes. Add red chili, tumeric, coriander and 1tsp of our grinded masala, mix well and cook in low flame until oil starts to separate, add chili and capsicum.

7. Add 1 cup water, simmer until capsicum n chili gets cooked.  Add crushed kasuri methi and paneer pieces. 

 8. Cook in medium flame for 2-3 minutes or until gravy become thick.

Serve with roti/paratha or any pulav.

Have a nice weekend ~~

Navratan Korma | Mix Vegetables In Creamy Sauce

Navratan Korma/Kurma whatever we may to call it but that's doesn't effect the richness of this dish.  We do not order much of navratan korma while eating out due to the sweetness so at home it's prepared to suit our taste bud.  And I think that's why we see many version of navratan korma, everyone has their own style of making it.

Here I followed my sister method with a few changes like she doesn't add raisins and paneer and I did, also always grind raisins if I'm using it in any curry.  I  made this during a get together at home and got good appreciation from guests..what else we want right :) and due to the hurry and other work I took all the picture in hurry so ignore that it tasted real good. 

Ingredients:

Diced Vegetables - 3 cups [ I used carrot, beans, cauliflower, peas, corn, capsicum and potato]

Paneer - 1/4 cup or few cubes.

Cashew & Raisins - 1/4 cup or 15 each

Onion - 2 large

Tomato - 2 larege

Green Chili - 5

Ginger-Garlic Paste - 2 tsp

Red Chili Powder  - 2 tsp

Coriander Powder - 1 tsp

Turmeric Powder  - 1/2 tsp

Cumin Powder - 1 tsp

Garam Masala Powder - 2 tsp

Dry Mango Powder/ Amchur -1/2 tsp [optional]

Milk - 1 cup

Butter - 1 tbsp

Salt - to taste 

Water -

Cilantro - 3 tbsp [chopped]

Method:

1.  Finely chop onion, slit green chili and puree the tomato.  Soak dry fruits in water for 10 minutes and grind to smooth paste.

2. Chop all the vegetables and keep aside.  Thaw veggie if using frozen [ I used frozen peas, corn and paneer].

3.  Add all the vegetables & chilies except peas, corn and peas with little water and microwave for 5 minutes.  Add peas & corn and microwave for 3 more minutes.  

~This is optional step, this makes the cooking process faster.

4. Meanwhile heat butter in pan add chopped onion and saute until transparent, add ginger-garlic paste, mix well and cook for 1 minute.  Add all powder masala and cook for another 1 minute.

5. Add puree tomato, mix well and cook for 6-8 minutes or until butter starts oozing out.

6. Now add 1 cup water and milk and simmer until a boils comes.  Add microwave vegetables and cook in medium heat for 8-10 minutes. 

7.  Add paneer and cashew, raisins paste and give a good stir cook for another 2-3 minutes.   Add salt and cook for 5 minutes until gravy become thick.  

~ Remember to add salt only in the last stage or milk will curdle. 

Garnish with chopped cilantro and serve with paratha/naan/roti or pulav.

Have a nice day ...