Tag Archives: vegetable

Beetroot Halwa

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When it comes to halwa, beetroot/carrot halwa is all time favorite. Even if you are not a big fan of beetroot, I am sure you can’t say no to Halwa. Like I mentioned in Carrot Payasam As a kid, I was a picky eater and always said no to beetroot. After tasting beetroot in this form, I started liking beetroot 🙂 Usually I do with white sugar but for change have tried with brown sugar and I didn’t feel any difference in taste.

Beetroot Halwa

Preparation Time : 10 min | Cooking Time :25 min

Recipe Category : Dessert/Sweet

Ingredients:

Beetroot – 2 cup (Peeled and grated/chopped in chopper)

Brown Sugar – 1/2 cup (Adjust according to your sweetness)

Milk – 2 cup

Ghee/Butter – 2 tbsp

Condensed Milk – 3 tbsp

Cardamom Powder – 1/4 tsp

Cashews – to garnish

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Method:

  • Add butter to pan, when the butter is hot, add cashew and roast till they are golden brown and keep aside
  • In the same pan, add beetroot. Saute till the raw smell goes, for about 3-5 minutes

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  • Add milk and allow it to boil in medium flame. Mix well and cook till milk is absorbed fully. It took 7-10 mins for me

© TraditionallyModernFood

  •  Add brown sugar and continue cooking till sugar dissolces completely

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  • Add condensed milk and cook till moisture is aborbed and halwa consistency is reached

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My Notes:

  • Same procedure can be followed for carrot/pumpkin halwa
  • Adding condensed milk is optional, but it gave nice flavor to the dish

 

 

White Sauce Vegetable Pasta

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As I had mentioned in Pesto Pasta, White sauce pasta is my all time favorite. Whenever we go to Italian restaurant, we will usually order White sauce pasta. First time I had white sauce pasta in a restaurant called “Little Italy” in India. I was so addicted to this Creamy pasta. One of my friends told me the recipe for white sauce. After hearing that, I was surprised that 3 ingredients – butter, all purpose flour and milk making that wonder. Here is my version of white sauce pasta.

White Sauce Vegetable Pasta

Preparation Time : 15 mins | Cooking Time : 40 mins | Serves : 3

Recipe Category: Entree

Ingredients:

Rotini Pasta – 1 box (340 grams) I used 100 % Whole wheat pasta

Zucchini – 1

broccoli – 1

Black Olives – 1/4 cup pitted

Bell pepper – 1 , thinly sliced

Spring Onion – 4 strings

Garlic – 2 pods, peeled and minced

Olive oil – 1 tbsp

Grated mozzarella and cheddar – 1/4 cup (Parmesan is preferred, but we don’t eat that)

Butter – 2 tbsp

All purpose flour – 2 tbsp

Milk – 2 cup + 1/2 cup

Heavy Cream – 2 tbsp (optional)

Garlic powder – 1/4 tsp (optional)

Salt – as needed

Italian seasoning/ oregeno- 1 tsp (I used Italian seasoning)

Ground black pepper – as needed (According to your spice level)

Water – as needed

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Method:

  • Preheat the oven to 350 degree Fahrenheit
  • In a large Saucepan, add water and salt, and let the water come to a boil while you prepare other ingredients
  • Place Zucchini, bell pepper and broccoli in a oven tray, cook it for 10  – 15 minutes
  • As soon as the water comes to a boil, add the pasta, stir and reduce heat to medium. Cook pasta as per the instruction given on the package and drain the water
  • Add olive oil and butter in a frying pan. When it is hot, add the minced garlic, and saute for one minute. Then add spring onion and saute. Add all purpose flour and after a quick stir, add milk and whisk well to avoid lumps

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  • When it thickens after 2-3 minutes, add cooked zucchini, bell pepper and broccoli and gently stir to combine. Add Italian seasoning, garlic powder, salt and pepper

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  • Add the drained pasta to the sauce and gently mix together and add heavy cream.  Add grated cheese and switch off.  Serve hot

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My Notes:

  • Instead of preparing white sauce at home, you can also buy it from store
  • Instead of baking vegetable you can also sautĂ© them directly
  • Add any veggies of your choice. Eggplant, peas, corn, spinach, cabbage etc can also be added
  • I have used Rotini instead  penne or any variety of pasta can be used
  • Instead of spring onion regular onion can also be used
  • If you think the pasta is dry, add 2 tbsp of milk/heavy cream while serving

Vegetable Stew


Vegetable Stew

Ever since childhood days, whenever I think about Appam and idiyappam, coconut milk is the side dish that comes to mind, as that’s the one my Amma makes. Once we spent summer vacation at my Uncle’s place. My aunt cooked idiyappam and vegetable stew for breakfast and I loved it. From that day onwards I started cooking stew as an alternate side dish option to coconut milk for Aappam  and idiyappam.

Vegetable Stew

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Carrot – 3 peeled and cut into slightly big chunks

Potato – 2 peeled and cut into big chunks

Beans – 10, abut 1  inch

Cauliflower – 1/2, cut into florets

Green Peas  – 1/4 cup

Onion – 1, sliced finely

Green chilly – 2 (Adjust According to your spice level)

Ginger- 1 tbsp, julian

Whole black pepper – 1/4 tsp (optional)

Cinnamon – 1/2 stick

Cloves – 2

Cardamom – 2

Thin coconut milk – 1 cup

Thick coconut milk –  3/4 cup

Curry leaves – few

Salt – as needed

Coconut oil – 2 tsp

 

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Method:

For coconut Milk:

I used shredded frozen coconut, so used 2 cups of coconut. Add water to the coconut and grind it. Filter the grinded coconut, and the resultant milk is the thick coconut milk. Add water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.

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  • Add 1 tsp of oil to another pan. Add Whole spices, ginger, and onions and saute for 2-3 minutes. Add green chilli and cook till onions become translucent

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  • Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, simmer and cook till vegetables are cooked. Add thick coconut milk and cook for 5 more minutes and switch off.

© TraditionallyModernFood

 

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My Notes:

  • As I didnt add any thickening agent, vegetable stew is not thick like other gravy. However if you want it to be thick, you can add flour paste (All purpose flour/rice flour with water) or cashew paste. Add them after adding thick coconut milk
  • Can add garlic along with ginger
  • I used homemade coconut milk, but coconut milk bought from stores can also be used. If you are using the coconut milk from store, add little water to make the milk thinner

Baked Bread Rolls

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In our home both hubby and I like to have Snacks with tea. Though I like deep fried snacks, the calories in them causes some worry! Had half loaf of bread, so thought of trying something with that. I generally bake bread whenever I use them in vegetable biryani, bread upma and other dishes. This time I wanted to keep some stuffing and bake it. Crispy snack is ready, with minimal oil.

Baked Bread Rolls

Preparation time: 5 Minutes | Cooking time:  30 Minutes | Makes : 6 pieces

Category: Snacks

Ingredients:

Bread – 6 slices (I used multi grain wheat bread, but wheat and white bread can also be used)

Oil/Cooking spray – I used PAM olive oil spray to grease and little oil to brush

Potato Masala:

Potato – 2, medium sized

Peas – 2 tbsp

Turmeric powder – a pinch

Fennel(Sombu) powder – a pinch

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1/8 tsp

Garam masala powder – 1/4 tsp

Oil – 1 tsp

Salt – as needed

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Method :

Potato Masala:

  • Cut the potato into half and boil the potatoes (I microwaved them for 7 minutes). Peel the skin and mash them (You can use a fork to mash)

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  • Add 1 tsp of oil to a pan. Add ginger garlic paste and sautĂ© for 30 seconds. Add onions and saute till onions are cooked. Add garam masala, red chilli powder, fennel seed powder, turmeric powder and allow it to cook for a minute. Add mashed potato and peas, and cook covered for 2-3 mins. Switch off and keep the stuffing aside

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Bread Roll:

  • Preheat the oven to 400 degree Fahrenheit
  • Trim the edges of the bread and roll them as thin as you can with a chapathi roller. Add approx 1 tbsp of stuffing in the middle, and seal the edges with little water

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  • Take a baking tray and put parchment paper on top. Use some cooking spray on the paper, and brush little oil on  both sides of bread rolls. Bake for 8-10 mins. Turn over and cook for another 8-10 minutes, till the rolls turn golden brown. Serve it with ketchup/ranch

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My Notes:

  • The timing differs from oven to oven, so keep an eye after 8 minutes
  • You can add ghee to make them rich
  • Any vegetable of your choice can be added in the stuffing
  • Can grill them instead of baking

Bhindi Masala

I had never tried Bhindi Masala at home, but whenever I go to Indian restaurants, I mostly see Bhindi Masala in the buffet menu. Hubby likes Okra very much, so thought of trying this at home. I actually liked this version of Bhindi Masala and started preparing this frequently as a side dish for chappati

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Bhindi Masala

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Okra – 250 grams

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Pav bhaji powder/Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Curd / yogurt – 1 tbsp + 1 tsp

Turmeric powder – 1/8 tsp

Coriander leaves – as needed to garnish

Cinnamon Powder – 1/4 tsp

Salt – as needed

Oil – 2 tsp

Method:

  • Add 1 tsp of oil, spread the oil all through the pan and sautĂ© the okra till they become slightly crispy

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  • Add 1 tsp of oil to another pan. Add ginger garlic paste and sautĂ© for 30 seconds. Add onions and saute till onions are cooked, and add tomato after the onions are cooked.
  • Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 2-3mins

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  • Add the sautĂ©ed okra and salt, cook for 5 minutes. Add curd and mix well, and cook for 3-4 minutes

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My Notes:

  • If you need Bhindi masala as a gravy, add the required amount of water.
  • To get crispy okra, wipe the okra dry before cooking. If you do not have time to wipe it dry, keeping it in the microwave for a minute would help.

Cracked Wheat Rava Idli

Sometimes, a dish becomes an accidental hit, and we start liking them to the level where it is included regularly in the menu. To me, Cracked Wheat Rava Idli is one such item. One day I felt like having Rava Idli and when I was about to start, I realized I didn’t have enough Rava at home. Cracked Wheat was in my sight. Though I have tried few recipe with cracked wheat, this instant idli is something which I did not even think about. Followed Rava Idli procedure, except that I used cracked wheat instead of rava. I was actually amazed by its texture and taste. Hubby and I liked this Idli more than Rava idli. It was spongy and tasty, and above all healthy:)

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Cracked Wheat Rava Idli

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 3

Category : Breakfast

Ingredients:

Cracked Wheat/ Gothuma Rava – 1 cup

Thick Curd/ yogurt – 1/2 cup

Carrot – 1, I chopped in chopper you can even grate them

Water –  1/3 cup

Baking Soda/Eno salt – 1/2  tsp, heaped (I used baking soda)

Salt  – as needed

Mustard seeds – 1/4 tsp

Urad dhal – 1/2 tsp

Chana Dhal – 1/2 tsp

Cashew nuts – as required

Oil – 1/2 tsp + to grease

Method:

  • Add oil to pan. Once the oil is hot, add mustard seeds, urad dal and chana dal. Let them splutter. Set aside. In the same pan, add remaining oil and cashew, and roast them till golden brown and set aside
  • Add Cracked wheat to the pan and saute for a minute, and let it cool. Pulse them in a blender to fine grain (Since the one I had was big, I opted this way. You can skip this if the broken wheat you use is fine grain)

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  • Add yogurt, salt, carrot, tempered stuff and baking soda to the cracked wheat powder and mix well. Add water to get the desired idli batter consistency. Let them sit for 10 minutes.
  • Set the idli steamer ready and grease the idli mould with oil. Pour ladle ful of batter to the idli mould and cook for 15 minutes or until done. Serve hot with any chutney/ podi/sambar

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Sending this Zesty South Indian Kitchen – Tasty Recipes From All Over The World

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Brinjal Rice – Vangi Bath

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When it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, this Brinjal Rice with carrot raita and fryoms was one of my favorite options. Even if you are not a big fan of eggplant, cant say no to brinjal rice. The powder we add is flavorful and makes the rice extra special.

Brinjal Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Category:Entree

Ingredients :

Rice – 1 cup (I used regular rice but basmati rice can also used)

Brinjal – 2 cups, diced

Sesame Oil – 2 tsp

Salt – as needed

Turmeric powder – a generous pinch

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Peanut – 1/4 cup

Vangi Bath Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level) Sesame seeds – 1/4 tsp

Peanuts – 1 tbsp + 1 tsp

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Method:

  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Vangi Bath Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water

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  • Add 1 tsp  of oil to the pan and saute the brinjal with salt until the brinjal get cooked. Keep the cooked brinjal aside
  • Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, curry leaves and peanut till they become golden brown, and keep aside

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  • Add the tempered ingredients, 1 tsp of oil and vangi bath Powder to the pan containing rice and mix gently. Check for the seasoning and add salt if required. Serve the vangi bath with any raita/fryoms

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My Notes:

Same recipe can be used to prepare bell pepper rice

Vegetable Biryani

Being a vegetarian, Vegetable Biryani is definitely included as a weekend special lunch.  Vegetable biryani is a flavorful and exotic rice dish which looks colorful, with vegetables and spices. There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. Few of my friends are experts in making biryani. One day, while talking to one of my friend, she mentioned Hyderabad biryani. I always thought Hydrabad biryani was complicated, but after hearing her version I realized it was not the case. I wanted to try that at home. Here is my version of Hyderabad vegetable biryani.

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Vegetable Biryani

Preparation Time : 15 mins | Soaking Time: 1 hour |  Cooking Time : 45 mins | Serves : 4

Recipe Category: Entree

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Ingredients:

Basmati Rice – 1 cup,soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, cauliflower and potato)

Mint – 1/4 cup

Biryani Masala –  2 tsp

Garam masala – 1/2 tsp

Ginger Garlic paste – 1 tsp

Curd – 1/4 cup

Cashew – 2 tbsp

Water – as needed

Saffron – 1/16 tsp

Saffron color – a pinch

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Roasted Bread – to garnish (I have oven roasted bread at 350 degree F. You can either follow the procedure or grill/fry it)

Bay leaf – 1

Fennel Seed  powder – 1/8 tsp

Salt – to taste

Biryani Masala: 

Cinnamon Stick – 1/4 stick

Cloves – 2

Cumin – 1/4 tsp

Pepper Corns – 1/8 tsp

Coriander powder – 1/2 tsp

Green cardamom – 3 pods

Red Chilli Powder – 1/8 tsp

Black Cardamom – 2 pods

Method:

  • Soak rice in warm water for 1 hour
  • Take a blender, add all the spices listed under “Biryani Masala” and make a coarse powder

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  • Add oil to the pan. When the oil is hot, add whole spices, onion and ginger garlic paste. When the onion becomes translucent, add vegetables and salt. Cook the veggies. Add mint, garam masala and biryani masala and saute for a minute. Finally add curd, cook for 2-3 minutes and switch off

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  • In a separate wide pan, boil water. Add cinnamon stick, and when the water is boiling hot, add rice and salt. After the rice is  cooked, strain the rice
  • Take a heavy bottomed pan/pressure cooker/ non stick pan  (I took a non stick pan). Spread some of the cooked vegetables ,mint and cooked rice over them. Repeat the process, adding layers of vegetables and rice. Finally, add cashew,saffron and saffron color and close it with a lid, and cook it for 15 – 20 minute in a very slow flame. Garnish Biryani with onion and fried bread. Serve it with raita/Salna

© TraditionallyModernFood

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My Notes:

  • You can add fried onions instead of regular onion
  • Can add paneer and mushroom
  • If you are doubtful whether you may have burnt the biryani, use double boil method. place water in wide pan and place the biryani pan over it
  • You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven-proof utensil like the pyrex ones for baking in the oven.
  • This biryani masala powder can be used for any type of Biryani
  •  You can add pomegranate Seeds if needed
  • Adjust spice according to your taste
  • Can add turmeric powder

Semiya Kichadi

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I like various upma varieties, but Hubby is big fan of dosa varieties. To make him eat upma, I add quite a bit of veggies and masala. Though rava kichadi is my favorite, after trying semiya kichadi, I liked its texture too. I made this kichadi very similar to vegetable pulao, by using vermicilli instead of rice. Here I used the roasted vermicelli. If you are using the unroasted one, just fry it till golden color is achieved and proceed with the process. Adding whole garam masala spices makes the kichadi flavorful.

Semiya Kichadi

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Vermicilli – 1 cup  

Onion – 1 finely chopped

Carrot – 1 thinely chopped

Capsicum – 1 thinely chopped 

Frozen peas – 3 tbsp

Frozen corn – 3 tbsp

Ginger garlic paste – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds powder – 1/8 tsp

Salt – as needed

Oil / ghee – 1 tbsp (I used oil)

Mustard seeds – 1/8 tsp

 Method:

  •  Add oil to frying pan and add whole spices and mustard seeds. Once it splutters add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

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  • Add  garam masala, cumin powder, coriander powder, Vermicilli and salt. sautĂ© for one minute

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  • Add 2 cups of water and 1 drop of oil/ghee (My  Amma tells me that adding oil/ghee at this stage enhances the consistency of kichadi). After the ingredients are cooked, take it off the heat. Serve with any chutney. 

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My Notes:

  • You can add any veggies of your choice
  • You can omit adding whole garam masala and ginger garlic paste, and make it the traditional way

Continue reading

Bread Utthapam (Bread Savory Pancake)

Bread utthappam is a great option when you feel like eating utthapam instantly without idli/dosa batter. This recipe for making bread uttapam is easy and quick, as the batter does not need to be fermented, and all the ingredients are easily available at home. Make instant bread uttapam whenever you like!

This bread Uttapam can be made with any type of bread – white, whole wheat or multigrain.

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Bread Utthapam (Bread  Savory Pancake)

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 4

Category : Breakfast

Ingredients:

Bread –  7  pieces (I used whole wheat)

Thick yogurt/curd – 1/4 cup + 2 tbsp

Coarse rava/ sooji/semolina – 1/2 cup

Rice flour/ All purpose flour – 4 tbsp (I used rice flour)

Water – 1/3 cup approx

Chopped onions – 1/4 cup

Shredded carrot – 1/4 cup

Frozen peas and frozen corn – 1/4 cup

Salt – as needed

Cooking Oil – as needed

Method:

  • Remove the edges in bread and soak it in cold water and drain excess water. Transfer the bread pieces into a blender along with rava, rice flour and curd. Grind everything to a smooth batter. Add water accordingly to get dosa batter consistency

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  • Transfer to a bowl and Add chopped onions, shredded carrots, peas, corn and little salt. Mix everything and add water if required. Keep it aside for 10 minutes

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  • Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick bread uttapam or pancake. Flip it over and cook till bread uttapam or pancake becomes nice and crispy from both sides. Serve them with your favorite chutney or sauce.

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