Kadai Veg

 Kadai Veg

Ingredients

I/2 cup Beans chopped

1/2 cup Carrot chopped

1/2 Capsicum diced

8 Paneer cubes

2 Tomatoes

1 Onion chopped

1/2 spoon Ginger - Garlic paste

1/2 spoon Turmeric Powder

1/2 spoon Masala Powder

1 spoon Red Chilli Powder

1 spoon Kasuri Methi

3 spoons Oil

Salt

Method

Pressure cook chopped beans and carrot in a pressure cooker for 1 whistle.

Heat oil in a pan, add ginger garlic paste, onion, capsicum and saute well.

Add cooked beans and carrot and mix well.

Blend 2 tomatoes in a mixer jar and keep it aside.

Add tomato puree, turmeric powder, red chilli powder, masala powder, 1/2 cup water and cook for 1 minute on a medium flame.

Add paneer cubes and salt, mix well and cook for 2 minutes.

Lastly add kasuri methi and turn off the flame.

Serve hot kadai veg with roti or rice.

Note

You can even add gobi florets or  potato.

Here I used homemade masala powder, you can add garam masala powder also.

You can even add amchur powder.

Lunch Menu

Chapathi, Beans Sabzi, Rice and Sprouted Horsegram Sambar

Recipe Link for Sprouted Horsegram Sambar

Recipe For Beans Sabzi

Ingredients

2 cups Beans chopped

1 Onion chopped

2 Green Chillies chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1/2 spoon Mustard seeds

1 spoon Turmeric Powder

2 spoons Coconut grated

2 spoons Oil

Salt

Method:

Pressure cook chopped beans in a pressure cooker for 1 whistle.

Heat oil in a pan on a medium flame, add mustard seeds, onion, green chillies, curry leaves, turmeric powder  and saute well.

Add cooked beans, coriander leaves, coconut, salt and mix well and cook for 3 - 4 minutes and turn off the flame.

Serve beans sabzi with chapathi or rice.

Millets

Millets 

Millets are tiny grains, healthy and fibre rich. They are gluten free. Millets are grown in Karnataka, Maharashtra, Andhra Pradesh and Gujarat in India. Some of the Millets like Ragi and Jowar are consumed daily as part of a meal. You can prepare Ragi Mudde, Ragi Roti, Ragi Dosa etc. 

Different Types of Millets 

First Category 

Ragi/ Finger Millet

Jowar/Sorghum 

Bajra/ Pearl Millet 

Second Category

Foxtail Millet 

Kodo Millet 

Little Millet 

Proso Millet 

Barnyard Millet 

Browntop Millet 

Bajra rotis are prepared using bajra flour. 

You get millets in the local shops. Wholegrain millets can be milled at flour mill, if you want fresh flour. Nowadays, we get readymade flours also. 

If you are a beginner, try with one millet like ragi or jowar. 

Few Millet recipes are shared in my blog.

Nutrition Chart

 
 

Capsicum Bajji

Capsicum Bajji 

Evening Snacks

Ingredients :

1 Capsicum ( sliced )

2 cups Besan Flour ( Gram flour )

2 spoons Rice Flour (optional)

1 spoon Jeera

2 spoons Red Chilli powder

Pinch of  Asafoetida

Pinch of Cooking Soda

Salt

Oil for frying

Method :

In a mixing bowl, mix besan flour, rice flour, jeera, red chilli powder, asafoetida, cooking soda, and salt.

Add water and mix well and make thick batter.

Heat sufficient oil in a kadai for frying.

Now dip capsicum slices in the batter and start deep frying  on a medium flame.

Fry both sides untill it turns golden brown.

Serve hot capsicum bajji with tea.

Parboiled Rice Dosa

Parboiled Rice Dosa 

Ingredients :

2 cups Parboiled Rice 

3/4 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha 

Oil

Salt

Method:

Soak parboiled rice in water for 6 - 8 hours and keep it aside.

Soak urad dal and methi seeds in water in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha and little water while grinding.

Make fine paste of batter and transfer it to a vessel.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt,  it is ready to prepare dosa.

Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.

Serve  dosa with chutney or potato sabzi.

Rice Varieties

Red Raw Rice and Parboiled Rice
 Rice Varieties

These two varieties of rice are unpolished. I have tried dishes using both varieties. They are healthier than regular polished rice. You can prepare dosa and paddu using these two varieties. You can store red raw rice for 10 days and Parboiled Rice can be stored for 2 - 3 weeks. 

Recipe for Dosa with red raw rice -Dosa