Roasted tomato soup

The best soup made with roasted tomatoes, garlic and pepper. This tomato soup is full of flavor and the best way to use up fresh tomatoes!

Ingredients

  • 2 tomatoes, sliced
  • 3 cloves garlic, finely chopped
  • 1/2 tsp black pepper corns
  • 1 tsp oil
  • salt to taste
  • water as required
  • 1 tsp coriander leaves, finely chopped

Method

  • Heat oil in a pan and roast tomato, garlic and peppercorns. Once roasted, grind it into a smooth paste.
  • Transfer the paste to a pot, add salt and water (according to the required consistency). Bring to a boil.
  • Garnish with coriander leaves and few drops of oil. Serve hot.

Chickpea stir fry/upkari/sundal

Chickpea upkari/sundal is totally delicious with flavor of pepper, curry leaves and grated coconut soaked in softly cooked chickpeas. This dish can be had on its own or can be served as a side dish with rice or chapati.

Ingredients

  • 1 cup white chickpeas/chana
  • 1/2 cup grated coconut
  • 1 tbsp coconut oil
  • 2 green chilies
  • 1 dry red chilies
  • 1/4 tsp black pepper powder
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 strand curry leaves
  • salt to taste

Method

  • Wash and soak chickpeas overnight. Drain and pressure cook the soaked chickpeas adding 3 to 4 cups water till they are soft. Keep aside.
  • Heat oil in a kadai, splutter mustard seeds, cumin seeds, add green chilies, dry red chilies and curry leaves.Sauté for a second.
  • Add the cooked chana, salt, black pepper powder and grated coconut. Mix well. Serve.

Masala chapati

Masala chapati is a yummy soft and spicy flat bread prepared with whole wheat flour and flavored with Indian spices. Make these delicious and healthy roti for a wholesome lunch or dinner and serve along with any gravy or raita by the side.

Ingredients

  • 2 cups wheat flour
  • 1 tsp oil
  • 1 tsp red chilli powder
  • 2 tbsp kasuri methi
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • Salt to taste
  • a pinch of asafoetida/hing
  • Water as required

Method

  • Combine all the ingredients except water in a bowl, mix well then add water little by little. Knead for 5mins to form a soft dough.Rest the dough for atleast 15 minutes.
  • Divide them into equal lemon sized portions, slightly flatten. Dust flour and roll it into thin chapati.
  • Heat a pan, add chapathi, drizzle oil and cook on both sides until golden brown spots appear.
  • Serve hot with salad, raita or curd.

Veg chowmein

Don’t eat out when you have great option of eating restaurant style chowmein at home.

Just mix some veggies, cooked noodles and @chingssecret chowmein hakka noodles masala. Restaurant style chowmein is ready in minutes!!

Ingredients

  • 1/2 cup shredded cabbage
  • 1 carrot, thinly sliced
  • 1 capsicum, thinly sliced
  • 1 large onion, thinly sliced
  • 1 packet chings secret hakka noodles
  • 1 packet chings secret chowmein masala
  • salt to taste
  • 1 tsp soy sauce
  • 2 tbsp oil

Method

  • Boil noodles and cook for 2 minutes. Drain and keep aside.
  • Heat oil in a pan and stir fry all the veggies. Add soy sauce, salt. Mix well.
  • Add chings secret chowmein hakka noodles masala.
  • Gently mix the masala, noodles and veggies
  • Serve hot

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Soya roast

Quick and easy side dish made with soy nuggets/ meal maker for chapati or rice. Soya is the perfect meat alternative for vegetarians and vegans, who are seeking a protein filled diet. High in protein and fiber content, soya is also a good source of nutrients including folate, riboflavin and vitamin K. 


Ingredients

  • 1/2 cup soya chunks/nuggets
  • 1 large onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp red chili powder
  • 1 tbsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • 1/4 tsp garam masala
  • Salt to taste
  • 1/4 tsp fennel seeds
  • 1 tbsp oil
  • 1/4 cup coriander leaves, finely chopped
  • 1 strand curry leaves

Method

  • Cook soya in water. Drain the water completely. Transfer to a bowl.
  • To the bowl, add rest of the ingredients except fennel seeds and oil. Marinate this for half an hour.
  • Heat oil in a pan, add fennel seeds. Add the marinated soya nuggets/ chunks. Fry on a low flame until the color turns brown.
  • Garnish with coriander leaves. Serve with chapati or rice.

Beans and carrot stir fry

Beans and carrot stir fry is a delectable side dish recipe that can surely win your heart. This quick vegetarian recipe will be an ideal dish for all those looking for quick food. 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 without putting much efforts.

Ingredients

  • 1/4 kg beans, finely chopped
  • 2 carrots, finely chopped
  • 1/2 cup grated coconut
  • 1 tbsp coconut oil
  • Salt to taste
  • 1/4 tsp mustard seeds
  • 2 dry red chili, broken into half

Method

  • Heat oil in a skillet, splutter mustard seeds add dry red chilies.
  • Add chopped beans and carrot. Add 2 tbsp water if required. Cover and cook on a low flame for 5 minutes
  • Garnish with grated coconut. Mix well. Serve with rice or relish by itself.

Pudina rice | Mint pulao

Mint flavored pulao is an easy to make instant rice dish served with raita. Flavorful green paste of fresh mint leaves, coriander leaves, ginger and garlic is sautéed with onion and then mixed with cooked rice to prepare pudina rice. Prepare rice in advance to make it instantly for lunch or dinner.

Ingredients

  • 2 cups rice (long grain)
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 green chilies
  • 1 tsp ginger chopped
  • 4 -5 garlic pods
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • Salt to taste
  • 1tbsp coconut oil

Method

  • Cook rice. Drain water and keep aside
  • Grind mint leaves, coriander leaves, green chilies, ginger, garlic into a fine paste.
  • Heat oil in a pan add bay leaf also add onion and salt. Sauté until onion turns light brown.
  • Now add the ground green paste and sauté it for 2- 3 minutes.
  • Add cooked rice and mix gently until each rice grain is evenly coated with the masala.
  • Cook for another 2 minutes on a low flame. Turn off the flame. Serve with raita.

Macaroni with soy nuggets

Macaroni with soy nuggets is the best snack option for those are craving for a restaurant style pasta as it is on a much healthier side and tastes equally delicious. This dish offers rich source of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soy nuggets.

Ingredients

  • 1 cup macaroni
  • 1/2 cup soy nuggets, soaked and drained
  • 1 large onion, finely chopped
  • 2 small tomatoes, finely chopped
  • 1 small green capsicum, finely chopped
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 2 tbsp oil
  • salt to taste
  • 1 tsp red chili powder
  • 1/2 tsp black pepper powder
  • 1 tsp garam masala
  • 1 tsp soy sauce
  • 2 tsp tomato ketchup
  • 1 tbsp coriander leaves, finely chopped

Method

  • For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside.
  • Marinate soy nuggets with little chili powder and black pepper powder. Set aside for 10 minutes. Heat about 1 tbsp oil in a pan, and shallow fry the soya chunks until brown and set aside.
  • Heat oil in a pan add finely chopped ginger, garlic, onion, salt and sauté for 2 minutes. Add soy sauce, tomato and capsicum. Mix well.
  • Next add red chili powder, garam masala, salt, black pepper powder and fry a minute. Add tomato ketchup and chopped coriander leaves at this point.
  • Toss in cooked macaroni and combine well. Serve.

Chundephal pachatti/ sundakkai pachadi /Thai eggplant curry

Chundephal/Sundakkai is known as Turkey berry or thai eggplant. It is widely used in the southern part of India and Malaysia, as fresh green vegetable. It tastes little sour and slightly bitter which gives this vegetable a unique flavor. Turkey berry is rich in iron and calcium.

Ingredients

  • 1/4 cup chundephal/thai eggplant
  • 1 cup grated coconut
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp curd
  • For tempering
  • 1 tbsp coconut oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 strand curry leaves

Method

  • Cut turkey berry into half, apply salt and keep aside for 10 minutes, drain the water and deep fry until brown. Set aside.
  • Grind coconut, red chilli powder, turmeric powder into a fine paste adding very little water
  • Add 1/2 cup water to the ground paste and boil now add fried turkey berry and salt in it and boil and turn off the flame. Lastly add curd to the curry. Mix well.
  • Heat oil in a separate pan, splutter mustard seeds, cumin seeds and curry leaves. Pour it over the curry. Mix well. Serve with rice.

Ven pongal

Ven Pongal is a savory south Indian breakfast food which is made using rice and yellow moong dal, tempered with cumin seeds, black peppercorns, ginger, curry leaves and ghee and garnished with cashew nuts.

Ingredients

  • 1 cup rice (short grain)
  • 1/2 cup moong dal
  • 2 tbsp ghee
  • 2 green chilies, roughly chopped
  • 1 tsp cashew nuts
  • 1/2 tsp cumin seeds
  • 1 tsp black pepper corns
  • 2 tsp ginger, finely chopped
  • Salt to taste
  • 2.5 cups water

Method

  • Heat ghee in a pressure cooker. Splutter cumin seeds. Add green chilies, ginger, pepper corns and cashew nuts. Sauté for a minute.
  • Add moong dal and stir for a minute. Then add water and bring to a boil. Add salt at this point.
  • Add rice and pressure cook it for 2 whistles. One whistle on high flame and one on low flame.
  • Once the pressure is released, serve hot with chutney or sambar.
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