Green beans and carrot stir fry

This vegan recipe will be an ideal dish for all those looking for quick food in winters! Instead of munching on breads or fried food, you can chose this easy recipe that’s low in carbs and keeps you full for long. As this dish is prepared using veggies, you do not have to be worried about the nutrition, as it has all the vitamins and minerals required for a healthy body. This is a quick recipe that can made in just a few minutes without putting much efforts.

Ingredients

  • 150 gm green beans, sliced diagonally
  • 2 carrots, sliced diagonally
  • 3 – 4 garlic cloves, finely chopped
  • 2 tsp oil
  • 1 tsp soy sauce
  • salt to taste
  • 1/2 tsp black pepper powder

Method

  • Hear oil in a wok. Sauté garlic for few seconds.
  • Add carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking)
  • Season the vegetables with light soy sauce, black pepper powder and salt.

Potato masala | Aloo masala

Potato Masala, is an Indian side dish recipe made with potatoes, onions, carrots and tomatoes cooked in mild spices. Potato masala is most commonly served with masala dosa as a filling. It can also be served with poori, as a filling for roti rolls (wraps), sandwich and even with rice.

Ingredients

  • 2 potatoes, boiled and mashed
  • 1 large onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 tomato, finely chopped
  • 2 – 3 green chilies, chopped
  • 1 strand curry leaves
  • 2 tsp oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 tbsp coriander leaves, chopped

Method

  • Heat oil in a kadai, splutter mustard seeds, add onion, green chilies, curry leaves, salt and sauté until translucent.
  • Now add turmeric powder and mix well. Further add carrot, tomato and mashed potato.
  • Add about 1/4 cup water and mix well. Cover and cook on low flame for 5 minutes.
  • Garnish with coriander leaves and place a portion of the potato masala on the dosa or serve it with poori.

Mallige idli

Mallige Idli is one of the idli recipes which is very popular on the South Indian menu. This lip-smacking idli is made with rice, urad dal and other commonly available ingredients. Commonly known as ”Kushboo Idlis”, this scrumptious recipe will definitely be a treat for your taste buds. If you are an idli lover, then you must try out this recipe.

Ingredients
  • 1 cup urad dal
  • 1 cup poha/flattened rice
  • 2 cup idli rice
  • water (for soaking)
  • salt to taste
  • oil
Method
  • Soak urad dal and poha. In another bowl soak idli rice for 5 hours adding enough water.
  • Drain water. Grind urad dal and poha into a smooth and fluffy batter adding water as required.
  • Transfer urad dal batter to a large bowl.
  • Further grind idli rice (drain off the water completely) to a slightly coarse paste.
  • Transfer the rice batter to the same bowl and mix well. Cover and keep the batter for 8-10 hours or till the batter ferments.
  • Once the batter ferments, add salt to the batter and mix well.
  • Grease idli plate with oil. Scoop the batter on to the greased plate.
  • Steam for 5-7 minutes on medium flame.
  • Serve mallige idli with chutney or sambar.

Black chick pea chaat | chana chaat

Chana chaat, a protein rich healthy snack made with chana (chickpeas) and basic ingredients is a perfect snack food for kids or a lunchbox. If you have the leftover boiled chickpeas or canned chickpeas it hardly takes 5 minutes to assemble all the ingredients.

Ingredients

  • 1 cup black chick peas
  • 1 large onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp chaat masala
  • 1 tbsp green chutney
  • 1 tsp lemon juice
  • 2 tbsp coriander leaves, finely chopped
  • Salt to taste
  • 1 tbsp pomegranate seeds
  • 1/4 cup sev

Method

  • Rinse chickpeas, soak in water overnight or for 7 hours. Drain and cook the chick peas until soft. Keep aside.
  • In a wide bowl, add onion, tomato, green chutney, salt, chaat masala, and cooked chick peas. Combine everything well.
  • Garnish with pomegranate seeds, coriander leaves and sev.

Madhura curry

A Kerala style sweet and sour curry made with pineapple, banana, grapes and yogurt. ‘Madhuram’ in Malayalam means sweetness. As the name implies, it’s a sweet dish made with fruits like pineapple, ripe plantain and grapes. This is a great side dish for a sadhya, perfect to balance your palate along with the other curries. If you are preparing this curry for a regular meal, have it alongside a spicy curry, it just blends well.

Ingredients

  • 1 cup pineapple, finely chopped
  •  1/2 of a ripe plantain, finely chopped/
  • 10-12 red/black grapes
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 cup water
  • 1/2 cup grated coconut
  • 2 green chilies
  • 1/4 tsp mustard seeds
  • 2 tsp sugar / jaggery
  • 3 tbsp yogurt
  • 2-3 dry red chilies
  • 1 strand curry leaves
  • 2 tbsp coconut oil
  • salt to taste

Method

  • Grind coconut, mustard seeds, and green chilies with 2 tbsp of water, into a smooth paste. Keep aside.
  • Cook pineapple and plantain by adding turmeric powder, red chili powder and a little salt with 1/2 cup water. Cover and cook well until it turns mushy.
  • Once cooked, mash with the back of a spoon or a masher for a thicker consistency. Add ground paste to the pan, mix well and allow it to cook for 2-3 mins until the raw smell of the paste subsides.
  • Further add sugar/jaggery to the curry for more sweetness per your choice and add grapes, toss well. Do not let the grapes cook as it should be crunchy.
  • Turn off the flame and allow it to cool. Once slightly cooled, add yogurt and mix well.
  • For tempering, in a separate pan, heat oil and splutter mustard seeds, curry leaves and dry red chilies. Pour it over the curry and serve with rice.

Sprouted moong salad | sprouted green gram salad

Sprouted moong salad is easy make as it can made in a jiffy with readily available ingredients at home. This healthy and delicious salad can be made as an evening snack or can even be used as an accompaniment or side dish with dinner or lunch.

Ingredients

  • 1 cup sprouted moong/green gram, boiled
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 tomato, finely chopped
  • salt to taste
  • a pinch of chaat masala
  • 1/2 tsp black pepper powder
  • 2 tsp lemon juice
  • 1 tbsp coriander leaves, finely chopped
  • 1 tsp olive oil

Method

  • Combine all the ingredients in a bowl and toss well.
  • Serve immediately or refrigerate and serve chilled.

Aloo paratha

Aloo paratha is a whole wheat flatbread which is stuffed with spicy mashed potatoes. It’s usually enjoyed with yogurt or pickle.

Ingredients

  • 2 medium potatoes, boiled and mashed 1 green chili, finely chopped
  • 1 tbsp kasuri methi
  • 1/4 tsp red chili powder or adjust to taste
  • salt to taste
  • 2 teaspoons oil, to cook the paratha

For dough

  • 1.5 cups  whole wheat flour
  • 1 teaspoon vegetable oil
  • salt to taste
  • water to knead the dough

Method

For the dough

In a bowl mix together whole wheat flour, oil and salt. Add water little by little and mix.

Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.

Divide the dough into 4-6 equal parts.

For the filling

To make the filling, mash the boiled potatoes and transfer to a bowl.

Add kasuri methi, salt, green chili and red chili powder.

Mix till everything is well combined. The stuffing is now ready.

For the paratha

Take one of the dough balls and using your rolling pin roll it into a circle.

Place 2 tbsp of stuffing in the center. Don’t overfill else it will be difficult to roll.

Bring all the edges together and pinch to seal the edges.

Flatten the dough ball using your hands.

Now using your rolling pin, roll the dough to a circle.

Transfer the rolled paratha onto the hot tawa.

Cook the side for a minute or two and then flip over. Apply oil on the half-cooked side and flip again.

Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.

Serve aloo paratha hot with butter, pickle and curd.
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Chili paneer

This healthy take on chili paneer retains all the taste with very little oil. Good for your taste buds and your diet.

Ingredients

200 gm paneer, cubed
1 large onion, finely chopped
1 medium tomato, finely chopped
1/4 cup capsicum, finely chopped
1 tbsp garlic, finely chopped
1 tbsp oil
1 tsp kabab masala
1 tsp chili powder
1/4 tsp turmeric powder
1 tsp soy sauce
Salt to taste

Method

Heat oil in a pan sauté garlic and onion for a few seconds. Add salt, soy sauce and fry until the onion turns light brown.

Add kabab masala, red chili powder,turmeric powder and fry until brown.

Next add chopped tomato, capsicum and paneer. Mix well. Cover and cook on a low flame for 2 minutes.

Serve hot with chapati/roti or any flavored rice.
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Instant ragi idiyappam

Don’t be disappointed  if you don’t have the Idiyappam maker or if you have it and yet too lazy to make it from scratch. Try this and you will be overjoyed to see how fast and easy you can make Idiyappam hereafter.

Ingredients

  • 1 packet ragi vermicelli
  • water (enough to cook vermicelli)
  • salt to taste
  • 1/2 cup freshly grated coconut

Method

  • Boil water in a pot. Once boiled switch off the flame, add vermicelli to it. Within few seconds immediately drain. Add salt, mix well set aside.
  • Grease the idli mould with oil. Sprinkle a tsp of grated coconut on each mould. Place handful of cooked vermicelli over the grated coconut.
  • Stack the plates and place it in the steamer and steam cook it for 5 minutes.
  • After it cools down, take the plates out of the steamer and gently slide the Idiyappam onto a platter.
  • Serve with your favourite curry.

Bread masala

Bread masala is spicy, flavorful, colorful and everything else you need with a perfect cup of tea. Recipe of masala bread is quite simple. All you need is bread (white bread, whole wheat bread or brown bread) some vegetables and masala.

Ingredients

  • 5 slices of bread,sliced in small cubes
  • 1 large onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp kabab masala
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 tbsp oil
  • 1/2 tsp chili flakes
  • 1 tbsp coriander leaves, finely chopped

Method

  • Heat oil in a pan, sauté onion green chilies and carrot for few seconds on high flame.
  • Add salt, turmeric powder and kabab masala. Sauté for few minutes on a low flame.
  • Toss in the bread and mix until the masala is completely coated.
  • Garnish with coriander leaves and chili flakes. Serve hot.
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