Indian Vegetable Pasta

This is a simple Indian style pasta made with vegetables and tomato puree which makes a delicious and colorful dish. I was looking for a simple pasta recipe from many days and got this recipe from sravs blog. I made some changes in the recipe and presented here. Before coming to Usa, i dont know about pasta, and now it is one of my favourite dish.

Ingredients:

3 cups pasta
3 tbsps tomato puree
1 tbsp oil
1 tomato, chopped
1 onion, finely chopped
1 green chilli, slit lenghtwise
1/2 cup mixed vegetables (green peas, beans, carrot)
2 tbsps spring onions, chopped
1/2 tsp red chilli powder
salt to taste
1 tsp garam masala
coriander leaves, for garnishing

Method:

1: Cook pasta in boiling water with some salt in it.

2: After pasta gets soft remove from heat and strain the water completely.

3: Heat oil in a pan, add onions, green chillies, tomato and fry till onions turn soft.

4: Now add tomato puree and cook for 5 minutes.

5: Add vegetables, spring onions, garam masala, chilli powder, salt and mix well. Cook till vegetables turn soft.

6: Add cooked pasta and mix well. Saute for few minutes and turn off the heat.

7: Garnish with coriander leaves and serve hot.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Sprouted Moong Kadhi

Kadhi is the most popular recipe of Rajasthan. KADHI CHAWAL is a meal combination that features every other day in Rajasthani households. Sprouted moong kadhi is a spicy green gram kadhi served with hot rice.

Ingredients:

3/4 cup green gram sprouted
1 cup sour curd
1/4 cup gram flour (besan)
salt to taste
2 tbsps oil
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp fenugreek / methi seeds
1/4 tsp turmeric powder
1/4 tsp hing
few curry leaves
2 whole red chillies
2-3 green chillies, slit lenghtwise
coriander leaves, for garnishing

Method:

1: Cook sprouted moong in 2 cups of water for 5 minutes. Drain and set aside.

2: Whisk together curd and gram flour thoroughly making sure that there are no lumps formed. Add 2 cups of water and mix well.

3: Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, hing, turmeric powder and saute for few seconds.

4: Now add broken red chillies, green chillies and saute for few seconds.

5: Then add curd mixture, salt and stir till the gravy comes to a boil.

6: Add sprouted moong to the gravy and cook on low-medium heat for 10-15 minutes stirring continuously.

7: Garnish with coriander leaves and serve hot.

Archana's Kitchen- Indian Vegetarian Cooking: Sprouts

Click on the above link to know how to make sprouts.

Sending this recipe to

Priya's CWS - Moong Beans

HCC - Healthy Lunch  @ Edible Entertainment (started by Smita). 

Meet you all again with another interesting recipe, till then it is bye from Archana.

Veg Butter Rice

Veg butter rice is very easy and tasty Indian rice recipe prepared with simple and less ingredients. It can be served during lunch or dinner time and goes well with any raita. Enjoy holidays with tasty and delightful veg butter rice.

Ingredients:

1 cup basmati rice
2 tbsps butter
1 carrot, finely chopped
1/2 cup spring onions, finely chopped
1 tsp black pepper powder 
salt to taste

Method:

1: Cook the rice by adding salt. Cook in such a way that each grain should be separate.

2: Heat butter in a pan, add pepper powder and saute for few seconds.

3: Now add carrots, spring onions, little salt and fry for few minutes stirring continuously.

4: Now add cooked rice and mix thoroughly. Adjust salt.

5: That's it, VEG BUTTER RICE is ready to serve.

Sending this recipe to  Christmas Delicasy hosted by Julie

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Kaju Aloo

Kaju aloo is a simple and innovative curry. Kaju+aloo are deep fried and mixed with spices. It is my experiment in the kitchen. Serve this innovative curry with roti or puri. Hope you all like this:-)

Ingredients:

4 potatoes, cut in small cubes
15-20 cashewnuts
1tsp black pepper powder
1 tsp red chilli powder
salt to taste
oil for frying

Method:

1: Heat oil in a pan, deep fry potato cubes in a deep golden brown and keep aside.

2: Now deep fry cashewnuts also in light golden brown.

3: Mix deep fried potato cubes, cashewnuts, salt, red chilli powder, pepper powder in a bowl. Adjust salt and spices to your taste.

4: That's it! Kaju aloo is ready. Serve with roti or puri.

 Meet you all again with another interesting recipe, till then it is bye from Archana.

Aloo Bread Toast

Bread Toast is a simple and delicious breakfast or tea time snack.You can make stuff with potato or paneer or vegetables etc. It depends on your creativity. Today am making stuff with potato. You can use leftover potato curry also for this recipe. Enjoy your creation with tomato ketchup or green chutney in these cold days with your family and kids!

Ingredients:

6 bread slices
oil as required
tomato ketchup

For Potato Stuff:

4 medium potatoes,  boiled, peeled and mashed
1 medium onion, finely chopped
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of hing
1 tsp red chilli powder
1 tsp turmeric powder

salt to taste

2 tsps lemon juice
coriander leaves, finely chopped

For Green Chutney:

1 bunch coriander leaves
2 green chillies (adjust to your taste)
salt as per taste

Method:

1: Grind all the ingredients of green chutney to a smooth paste adding little water if required. Keep aside.

2: Heat oil in a pan, add mustard seeds, cumin seeds, hing, turmeric powder and saute for few seconds. Then add onions and saute till they becomes soft.

3: Now add mashed potato, salt, red chilli powder and mix well. Saute for few seconds, then add lemon juice, coriander leaves  and mix thoroughly. Now aloo or potato stuff is ready. Adjust salt and spices to your taste.

4: In a small bowl take tomato ketchup, add little water and make it little thin. It should not be thick.

Now all the ingredients tomato ketchup, green chutney, potato or aloo stuff is ready. Lets start making delicious aloo bread toast.

5: Apply green chutney on 1 slice and on another slice apply tomato ketchup and then aloo stuff. You can see the pics.

6: Cover the aloo stuff bread slice with green chutney bread slice and fry it on tawa with few drops of oil on both sides till golden brown or you can toast in a sandwich maker.

7: Cut the toast in 2 or 4 pieces and serve hot with green chutney or tomato ketchup.

Note:

 You can use any kind of bread, i used wheat bread.

You can add peas, carrot or any vegetable of your choice.

Sending this recipe to  Radhika's, Winter Carnival

Meet you all again with another interesting recipe, till then it is bye from Archana.

Vegetable Manchurian

Vegetable Manchuria is a popular Indian Chinese dish made with finely chopped vegetables, coated with corn flour and deep fried, then dipped in a tangy and spicy soy sauce. There are two versions of Vegetable Manchurian, wet and dry. The wet manchurian goes well with hot rice, fried rice or noodles and the dry manchurian is best served as an appetizer and is a favorite in our home. Do make this popular appetizer at home and surprise your family.

Ingredients:

2 cups finely chopped cabbage, carrot, beans, capsicum, onion or spring onion
2 tbsps all purpose flour (maida)
2 tbsps corn flour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
salt to taste
oil for deep frying

For Sauce:

1/4 cup finely chopped onions,
1 1/2 tbsp finely minced garlic,
1/2 tbsp finely minced ginger
2 green chillies, finely chopped
2 tsps soy sauce
2 tsps vinegar
2 tbsps tomato ketchup
1/2 tbsp chilli sauce
1 tbsp oil
finely chopped coriander leaves or spring onions (for garnishing)

Method:

1: Heat oil for deep frying in a heavy bottomed vessel.

2: In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. You should be able to make small balls as shown in the picture.

3: Deep fry the vegetable balls on low-medium flame till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

4: Heat oil in a pan, add garlic and stir fry for few seconds.  Add the green chillis and ginger and stir fry for a few seconds.

5: Add onions and stir fry on high for 2 minutes, constantly tossing them.

6: Add the vegetable balls and stir fry for another 3 minutes. They should retain their crunch. Reduce to medium heat and add soy sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 minutes. Add 3-4 tbsps of water and cook for another 2 minutes.

7:  Turn off heat. Garnish with the chopped spring onions or coriander leaves and both.

For Wet Vegetarian Manchurian (with gravy) follow the steps below.

1: Mix a tbsp of cornflour in a little water. Keep aside.

2: After following step, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add soya sauce, tomato ketchup, chilli sauce and vinegar.

3: Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 minutes. Turn off heat.

4: Add the balls to the gravy at the time of serving. Garnish with chopped spring onions or coriander leaves.

Sending this to Flavors of China@Sizzling tastebuds.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Papad Ki Sabzi / Papad Curry

Papad Ki Sabzi from Rajasthan in western India, is a great dish for when you're in a hurry but want a hot, cooked meal! It’s a simple dish with common ingredients and goes well with chapati or rice. In future i hope to blog more papad curries with variations.

 Ingredients:

2 raw papads, cut into 1" squares
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1 cup water
salt to taste

Method:

1: In a pan, add water and let it boil. Meanwhile heat oil in another pan, crackle mustard seeds, cumin seeds. Then add papad pieces and saute for few minutes.

2: Now add boiling water, salt, red chilli powder and cook couple of minutes. Adjust the consistency of the curry as desired.

3: Turn off the heat and serve hot with chapati or roti.

Note:
Add salt a little lesser than usual because the papad contains some salt in it.

Don't add turmeric powder in this curry, it turns the papad in red colour.

Papad contains hing so, dont add hing in this curry.

Meet you all again with another interesting recipe, till then it is bye from Archana.

Long Beans Curry With Toor Dal

So many times, i saw this vegetable in grocery store but i ignored it as i dont know how it taste and how to cook. When i went to my cousin's house, she prepared this curry, it was awesome and tasted really good and she told me the procedure. So, this time i bought long beans to prepare simple curry that goes well with rice or chapati. First time i tried it today and it was superb. Now it's your turn to prepare:-)

Ingredients:

2 cups chopped long beans
1/4 cup toor dal (wash and soak for 10-15 minutes in water)
2-3 tsps oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing
1/2 tsp turmeric powder
1 1/2 tsp red chilli powder
1 tsp coriander powder
salt to taste
few curry leaves
2 tsps lemon juice
coriander leaves, finely chopped

Method:

1:  In a pan, boil toor dal in such a way that it should not be mushy, every grain should be separated. Strain the dal and keep aside. Dont throw the water, you can use for making dal or in other curry.

2: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.  Add hing, turmeric powder, curry leaves and saute for few seconds.

3:Then add chopped long beans, salt and mix well. Close the lid and let it cook till 90% done stirring occasionally.

4: Now add boiled toor dal, red chilli powder, coriander powder, mix well and saute for couple of minutes. Sprinkle few drops of water (dal water) if needed.

5: Finally add lemon juice and mix thoroughly.

6: Garnish with coriander leaves and serve hot with rice or chapati.

 Sending this to Pari’s “Only Curries” hosted by Kamalika and Sreevalli's Cooking without Onion or Garlic 

Meet you all again with another interesting recipe, till then it is bye from Archana.

Aloo Gobhi Masala

Aloo Gobhi is a traditional Indian cauliflower and potato curry recipe with many spices, which makes it fragrant and mouth watering. It can be served with rotis, parathas or rice. It's delicious!

Ingredients:

1 medium cauliflower, cut to bite size florets
2 large potatoes, cut to bite size pieces
1 cup frozen green peas
2 tbsps oil
1/2 tsp cumin seeds
pinch of hing
1/2 tsp turmeric powder
1 medium onion, finely chopped
1 tsp ginger garlic paste
2 large tomatoes, finely chopped
2 tsp coriander powder
1 tsp garam masala
red chilli powder (adjust to your spice level)
1/2 tsp dry mango powder (Amchur)
salt to taste
coriander leaves for garnishing

Method:

1: Place potatoes and cauliflower in a bowl, add little salt, 2 cups water and boil for 5-6 minutes. (They should be 1/2 cooked).


2: Heat oil in a pan, add cumin seeds and let them to splutter. Add hing, turmeric powder, onions and saute until oil starts to separate from the onions (stir frequently).

3: Add tomatoes, mix and cook until oil again separates from the mixture (stir frequently).

4: Once oil has separated from the tomato mixture, add coriander powder, garam masala, red chili powder, dry mango powder, Salt and mix well.

5: Add half-cooked potatoes, cauliflower, green peas, mix well to evenly coat all veggies, cover and cook until all veggies are tender but not mushy.

6: Garnish with chopped coriander leaves and serve with chapati, paratha or rice.

Sending this to Pari’s “Only Curries” hosted by Kamalika 

 Meet you all again with another interesting recipe, till then it is bye from Archana.

Aloo Fry / Potato Fry

There are many versions of making potato fry. This is one of the easiest and our favourite potato fry recipe. I've learned this recipe from my husband. He used to make this all the time when he was a bachelor as it is something very quick to make and goes well with hot rice.In future i hope to blog more potato stir fries with variations.

Ingredients:

2 large potatoes, washed, peeled and finely chopped
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp red chilli powder (adjust to your taste)
1/4 tsp turmeric powder
pinch of hing (optional)
1/2 tsp coriander powder
salt to taste
1 tsp lemon juice
coriander leaves, finely chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.
 Add hing, turmeric powder, potatoes, salt and mix well.

2: Cook the potatoes stirring inbetween and scrapping the sides and bottom as the potato tends to stick to the vessel till they turn soft.

3: Add red chilli powder, coriander powder, lemon juice and stir fry for 3-4 minutes.

4: Garnish with coriander leaves and serve hot with rice.

Sending this to Pari’s “Only Curries” hosted by Kamalika and Sreevalli's Cooking without Onion or Garlic
 

Meet you all again with another interesting recipe, till then it is bye from Archana.

Sprouted Moong Curry

Sprouts are rich source of vitamins and proteins. Here am presenting you a simple sprouted moong curry, which is very healthy and delicious.

.

Ingredients:

2 cups sprouted moong
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
1 small onion (optional),finely chopped
pinch of hing
1/2 tsp turmeric powder
1 tsp red chilli powder
2 green chillies, cut into lenghtwise
salt to taste
2 tsp amchur powder / dry mango powder
coriander leaves, finely chopped

Method:

1: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.

2: Add hing, turmeric powder, green chillies, curry leaves and saute for few seconds.

3: Now add onion and cook till they becomes soft.

4: Then add sprouted moong, salt, red chilli powder, amchur powder and mix well. Add water, cover with a lid and cook until they are soft.

5: Garnish with coriander leaves and serve hot with rice or roti.

Sending this recipe to  Priya's CWS - Moong Beans

Meet you all again with another interesting recipe, till then it is bye from Archana.

Dosakaya pappu / Cucumber dal

Cucumber known as Dosakaya in telugu is a popular vegetable in Andhra Pradesh. Dal is one of the main sources of protein. So, dal is made in many different ways on a daily basis in most of the Indian homes. Dosakaya or cucumber mixed with dal is simply irresistible in its taste. The dosakaya when blended with dal and spices absorbs the flavors and gives a mild tarty, slightly pungent flavor with crunchiness taste. Dal and rice is a comfort meal, which is so simple and tasty meal to have.

Ingredients:

1cup  dal
250 gms cucumber, peeled and chopped
1 onion, finely chopped
1 tomato ,chopped
2 green chillies, slit lenghtwise
3 red chillies, break into pieces
pinch of hing (optional)
few curry leaves
2 tbsps oil
salt to taste
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
2 cloves garlic , crushed
1tbsp lemon juicecoriander leaves, for garnishing

Method:

1: Boil  dal till it is cooked well.

2: Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter. Then add hing, turmeric powder, green chillies, red chillies, curry leaves, garlic and saute for few seconds. Now add onions and saute for another 2-3 minutes.

3: Now add tomatoes , cucumber, little salt and saute for 2 minutes  then and add 1/2 cup water, cover with lid and let it cook well till the tomatoes and cucumber are soft.

4: Add the cooked dal, salt, lemon juice and mix well.

5: Add water if required and bring it to a boil.

6:Garnish with coriander leaves. Serve hot with plain rice.

Meet you all again with another interesting recipe, till then it is bye from Archana.