Vegetable Stir Fry

Ingredients:

• Finely Sliced Carrots: 1 Cup
• Finely Sliced Green Beans: 1 Cup
• Finely Sliced Capsicum: 1 Cup
• Finely Sliced Cabbage: 1 Cup
• Finely Sliced Broccoli Florets: 1 Cup
• Finely Chopped Ginger: 1 tsp
• Finely Chopped Garlic: 2 tsp
• Soy Sauce: 1 tbsp
• Chilli Sauce: According To Taste
• Oil: 1 tbsp
• Salt To Taste

Procedure:

1. Heat oil in a wok or any non stick pan.
2. Add ginger and garlic. Stir fry for 2 minutes.
3. Add carrots, green beans, broccoli, capsicum, cabbage ..all vegetables one by one stirring a little every time. Start by adding the vegetable that take longer to cook.
4. Add Soy sauce, Chilli Sauce, Salt and mix everything well.
5. Cook these vegetables covered. Don't overcook all vegetables.
6. Serve these healthy vegetables hot on the top of plain rice or eat them as it is.

Note: You can use all vegetables of your choice. If you want you can make a gravy of vinegar, soy sauce, ajinomoto.

This is my entry for Rachna's A Healthy Bite event.

Grilled Brocolli Chat

Ingredients :

• Few Grilled Brocolli Florets
• Thin Shev
• Chat Masala to Taste
• Tamarind Chutney
• Salt to Taste
  

Procedure :

1. Mix all the ingredients in a large bowl and serve this healthy chat at any time.

Update: This is my entry for Sangeeth's Eat Healthy - During Pregnancy contest.

Fruits and Vegetables Raita

Ingredients:

• Yogurt: 1 Cup


• Coarsly Shredded Apple : 1 tbsp


• Coarsly Shredded Cucumber : 1 tbsp


• Coarsly Shredded Cabbage : 1 tbsp


• Coarsly Shredded Carrot : 1 tbsp


• Black Grapes (Cut into Half): 1 tbsp


• Clementine Segments: 5-6


• Chopped Green Chillies: 1


• Black Pepper, Salt & Sugar to Taste
  

Procedure:

1. Wisk yogurt.


2. Mix all ingredients very well in yogurt.


3. Keep in the freeze to chill.


4. Serve this chilled raita with any curry, rice and roti.

Chilled Cucumber Soup

To read this recipe in Marathi Click Here

Ingredients:

• English or Any Cucumber: 1
• Yogurt: 1 Cup
• Fresh Dill Leaves: 1 tbsp
• Fresh Coriander Leaves: 1 tbsp
• Fresh Lemon Juice: 1/2 tbsp or more
• Finely Shredded Ginger: As needed
• Salt & Pepper to Taste

Procedure:

1. Peel the cucumber, split lengthwise, remove seeds and sliced very thin.
2. Place cucumber slices in a bowl. Add some salt, toss slices and keep these slices in colander for 5-10 min. so that extra water will drain out.
3. Place all ingredients into a food processor. Blend until smooth. Pour this soup into a large bowl, cover and refrigerate until well chilled.
4. Garnish soup with slice of cucumber or dill leaves & serve this in a bowl or glass.
   

Grilled Vegetable Salad

Ingredients:

• Red Capsicum : 1
• Green Capsicum : 1
• Broccoli: 3-4 Florets
• Cauliflower: 3-4 Florets
• Onion: 4-5 Slices
• Zucchini: 4-5 Slices
• American Eggplant: 2-3 Slices
• Salt to Taste (Optional)

Procedure:

1. Cut capsicums and florets in desired shape.
2. Grill all vegetables until they become tender. Do not over cook vegetables.
3. Mix all vegetables in a bowl and serve it. If you want you can sprinkle some salt or squeeze lemon over cooked vegetables. You can eat this healthy salad anytime when you want.
   

This is my entry for Archana's Summer Splash, Sia's WBB: Summer Feast, Sig's MM: Grill It! , Manina's Eating With Seasons: August and Manasi's Healthy Cooking events.

Healthy Ragi & Bitter Gourd Utappa

Ingredients
Nachni (Ragi) Flour: 2 Cups
Besan or Rice Flour: 1 Cup
Finely Chopped Karela (Bitter Gourd): 1 Cup
Finely Chopped Onion: 1/4 Cup
Finely Chopped Tomato: 1/4 Cup
Finely Chopped Carrot: 1/4 Cup
Finely Chopped Corriander: 1/4 Cup
Finely Chopped Green Chillies: 2 tsp
Salt to Taste
Water
Oil

Procedure
1. Mix all ingredients except oil and make lump free batter. Make batter little bit thick.

2. Heat tava / griddle. Pour 1 tsp of oil. Then pour a ladle full of batter on tava. Spread it round evenly but slightly thick in size. Pour some oil around the edges. Cover this with lid. Cook for 2 minutes or till it cooked.

3. Serve hot with any chutney, sambar or pickle.

This is my entry for Srivalli's Dosa Mela and Pooja's VoW: Bitter Gourd events.

Karela (Bitter Gourd) Fritters

To read this recipe in Marathi Click Here

Ingredients

Karela (Bitter Gourd): 1

Nachni (Ragi) Flour or Besan: 1/2 Cup

Rice Flour: 1 tbsp

Hing (Asafoetida): A Pinch

Aamchur ( Dry Mango) Powder: 1 tsp

Red Chilli Powder: 1 tsp

Baking Soda: 1 Pinch

Lime Juice: 1 tbsp

Salt to Taste

Water

Oil

Procedure

1. Wash karela and make thin round slices. Mix some salt, lime juice & slices very well. Keep aside for 15 - 20 minutes. Then remove seeds & wash slices 2-3 times with water.

2. Make a batter with ragi flour or besan,rice flour, salt, hing, baking soda, red chilli powder, aamchur powder by adding water slowly. Mix this batter very well. Make the batter little thick so that it can form a coating over karela slices.

3. Heat oil in a kadhai. Dip each karela slice in a batter and coat batter very well. Then put those slices in hot oil. Repeat this procedure for all other slices. Fry these slices from both sides for 2-3 minutes. Remove these slices and put it on paper towel to remove excess water.

4. Serve these hot fritters with any type of chutney or sauce.

This is my entry for Pooja's Vegetable of The Week: Bitter Gourd Event

Whole Moong Dosa

Ingredients:
Whole Moong/ Green Gram: 1 Cup
Green Chillies: 2
Ginger - Garlic Paste: 1 tsp
Coriander Leaves: 1tbsp
Salt to Taste
Oil

Procedure:
1. Soak whole moong in sufficient water for atleast 7-8 hrs.
2. Grind all ingredients to a smooth paste using sufficient water.
3. Heat nonstick tava/ griddle. Pour one spoonful of batter on tava & spread evenly in circular motion.
4. Apply some oil around the edges. Cover the dosa with lid.
5. After 2 minutes turn dosa and cook for another 1 minute.
6. Serve hot dosa with coconut chutney or sauce or any pickle or curd.

Variation:
For variation you can sprinkle finely chopped onion, green chillies on recently poured batter.



This is my entry for Weekend Breakfast Blogging: Healthy Eats

Stuffed Karela (Bitter Gourd)

Ingredients:
Medium Sized Karela(Bitter Gourd): 4
Finely Chopped Onion: 1 Large
Finely Shredded or boiled & mashed Potato: 1 Small
Karela Seeds (otional)
Ginger Garlic Paste: 1/2 tsp
Besan: 1 tsp (optional)
Cumin Seeds: 1 tsp
Red Chilli Powder: 1- 1/2 tsp
Amchur(Dry Mango) Powder: 1 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Salt to Taste
Oil

Procedure:
1. Wash Karelas and remove the outer skin. Remove both ends.
2. Make a slit lenghwise and remove all seeds.
3. Heat oil in a pan. Add cumin seeds. Add chopped onion. Fry onions till it get light brown. Then add ginger - garlic paste. Stir for a minute.
4. Then add finely shredded/ mashed potato, besan,salt, karela seeds, chilli powder & amchur powder. Stir for a while. Add chopped coriander leaves. As we are going to stuff this stuffing into karela and again we are cooking karela, it is not necessary to cook this stuffing for long period. Just make sure all ingredients are mixed well.
5. Cool this mixture.
6. Now stuff karelas with above mixture. Tie karela with a thread so that stuffing mixture does not come off while cooking.
7. Now heat oil in a non - stick pan. Add stuffed karelas. Cover the pan with lid. Cook these karelas on medium heat. Turn them in between slowly.
8. Serve hot with Roti, Chapati or Rice.

Source:
VahRehVah

Koshimbir (Mix Vegetable Raita)

Serves - 4

Ingredients:
1/4 cup finely chopped cucumber
1/4 cup finely chopped tomato
1/4 cup finely chopped onion
1/4 cup shredded carrot
1/4 cup shredded red raddish (optional)
1/4 cup shredded beet (optional)
1/4 cup finely chopped coriander
1 cup Thick Yoghurt
1-2 tbs roasted Peanut Powder
1 tsp Sugar
Salt to taste

Seasoning:
1 tbs Oil
2-3 chopped green chillies
1 tsp mustard seeds

Procedure:
1. Add all ingredients in the bowl. Mix well.
2. Heat oil in small kadhai.
3. Add mustard seeds & green chillies.
4. Add this seasoning to mixter
5. Serve with chapati/ roti & sabji.

Moong Daal Khichadi

Ingredients:
1/2 spit moong daal with skin
1/2 cup rice
3 cup water
1 tbs ghee
turmeric powder
salt to taste

For Tampering:
1 tbs oil
1 dried red chilli ( cut into pieces)
1 tsp. mustard seeds.
Pinch of asafoetida powder

Procedure:
1. Soak moong daal & rice in a water for 1 hr.
2. Drain & discard water.
3. Heat ghee in heavy large pan. Add termeric powder.
4. Add daal & rice to the pan. Stir it well for 4-5 mins.
5. Then add hot water & salt to taste.
6. Cover & simmer over low heat till rice & daal is cooked properly.
7. Once rice is done prepare tampering by adding mustard seeds, red chiili, asafoetida powder.
8. Serve Khichadi when it hot, pour tampering mixter on Khichadi.

Note - This khichadi taste good with Pickle & roasted papad.

Moong Daal

Ingredients:
2 1/2 cups dried yellow moong dal
2 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
1/2 cup diced tomatoes
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
1/2 dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro

Procedure:
1. Pressure cook the daal.
2. To the cooked dal add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3. Heat oil in a small saucepan and add cumin seed and red chilli pepper. When pepper is heated add Asafoetida and garlic.
4. Stir mixture into split peas and add cilantro; mix well.

Moong Dal Curry

Ingredients:
Moong Daal- 1 1/2 cups
Water - 2 cups
Turmeric powder - 2 tsp
Potato(small) - 1 no (cut into small pieces)
Green chillies - 4 nos
Tomato(small) - 1 no (cut into small pieces)
Onion - 1 no (sliced)
Mustard seeds - 1 tsp
Red chillies - 2 nos
Curry leaves - 1 stem
Oil - 2 tsp
Salt - As reqd

Procedure:
1. Fry dal, until golden brown.
2. Grind it in a blender.
3. Cook dal in a vessel along with 2 cups of water and turmeric powder.
4. When it is half cooked, add potato.
5. Add tomato, green chillies, onions and salt.
6. Cook, till they are done.
7. Heat a little oil in a pan.
8. Splutter mustard seeds.
9. Fry some onions, red chillies and curry leaves.
10. Pour this seasoning into the above curry, Serve hot with rice, chappathis, rotis etc

Stuffed Karela

Ingredients:
Karela (small) 7 to 8
Garlic 6 to 7 flakes
Green Chillies 1 tsp chopped
Turmeric powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Amchur (dry mango) powder 1/2 tsp
Sugar 1 tsp
Coriander powder 1 1/2 tsp
Salt as per taste
Oil 1 tbsp

Procedure:
1. Remove th skin of karela.
2. Make a vertical slit and remove the seeds also. Now apply salt and wheat flour and keep aside for 2-3 hours to remove the bitterness
3. After 2-3 hours wash properly and keep aside.
4. Mix all the above ingredients in a dry grinder except oil.
5. Stuff the ground masala in karelas and tie then with thread so that masala does not come out.
6. Heat oil in flat non stick pan and put karela.
7. Cover and cook on slow fire for about 20 to 25 minutes. (Keep changing the sides in between so that they are cooked on all sides)
8. Enjoy sweet and sour karela with Chappati.