When we think of carrots most of us think of them as being orange. Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.
Rainbow Carrots
These carrots have a sweet aromatic taste and a fresh crisp texture similar to radish. Their sweetness allow them to be used more in fruit form for deserts, preserves and smoothies, but they are equally good in savory dishes. They generally cook faster than their counterpart.
Lunch Recipe
This Gajar matar ki sabzi is a steamed and sauteed dry dish made with carrots, green peas and minimal spices. Though there are many variations of making carrot and peas dry sabji, this recipe is simple and quick to make with a handful of ingredients. This dish makes for an easy lunch or dinner on weeknights. Savor with a roti or paratha for a comforting healthy meal.
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Ingredients : Rainbow carrots chopped – 500 gms Frozen peas – 1 cup Finely chopped cherry tomato – 5 Finely chopped coriander leaves – 1/4 cup Slit green chilli – 2 Finely chopped garlic – 1 tbsp Cumin – 1 tbsp Red chilli powder – 1/2 tsp Turmeric – 1/2 tsp Coriander powder – 1 tbsp Oil – 2 tbsp Himalayan pink salt to taste Fresh coriander leaves for garnishing
Method :
Add oil in a pan and add cumin seeds till they turn aromatic.
Then add grated garlic and slit green chilli cook till 15 seconds. Add chopped rainbow carrots and frozen peas with salt, red chilli powder, turmeric with coriander powder.
Mix them well and cook for 10 minutes (covered).
After 10 minutes add chopped cherry tomatoes. Saute till they turn soft and mushy (10 minutes).
Palak Mushroom Matar curry is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Spinach Curry With Mushroom & Tofu is exactly the same, the only difference is that I have added tofu. To make this curry healthier I have added soybean flour.
Palak Tofu Mushroom Curry
Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. Soya flour is extremely rich in protein, so it can be added to any food to enhance its nutritional content. It is often used in commercial products such as crisps and sausages. For the home cook, it is valuable for baking, making flatbreads, and thickening sauces.
Spinach Curry With Mushroom & Tofu
Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Recipe with Soybean Flour
Spinach is one of our favorite greens. I do make spinach recipes very often during the winter season. As you know that spinach is very healthy and nutritious. Actually spinach is very bland, but if it is cooked properly and combined with other ingredients properly then it tastes delicious.
Ingredients: Tofu – 300 gms (chopped into small cubes) Mushrooms – 300 gms Spinach – 500 gms Frozen peas – 3/4 cup Finely chopped onion – 1 big Finely chopped tomato – 1 big Finely chopped garlic – 5 Finely chopped ginger – 1 inch Finely chopped green chili – 2 Soybean Flour – 2 tbsp Oil – 2 tbsp + 2 tbsp Cumin – 1 tsp Red chili powder – 1/2 tsp Greek yogurt – 2 tbsp Coriander powder – 2 tbsp Fresh coriander leaves – 150 gms Himalayan pink salt to taste Ghee – 1 tbsp
Wash and clean mushrooms then cut into half. Then boil 2 cups of water in a saucepan and add chopped mushrooms. Boil it for 10 minutes and then strain it. Keep it aside.
Remove stems from the spinach and wash thoroughly in running water. Blanch spinach in boiling water for 4 minutes. After 4 minutes add one small bunch of coriander leaves and boil for 2 minutes.
Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
Add green chilli, ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions and sauté on a medium flame until translucent.
Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
Sauteing vegetables and tofu – Heat oil in the same pan and add masalas ( ingredients under Sauteing veggies masala). Then add boiled mushrooms, peas and cubes of tofu). Saute for 5 minutes on low heat. Then keep it aside.
In a grinder add prepared tomato onion masala ( step 5 + step 6) with blanched spinach and coriander leaves. Add little water and make a smooth puree.
In a sme pan add 2 tbsp of oil and add red chilli powder, coriander powder and soybean flour. saute on low heat with little water for 2 minutes.
Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
Tofu is a soy-based food made from curdling soy milk and forming it into a solid block. Tofu is a good source of plant-based protein that can be used in all sorts of ways. It’s a great addition to vegetarian and vegan diets. Tofu is an incredibly versatile ingredient. When blended, it has a great texture – you can use it in a curry or pudding or even in Mithai (Indian sweets).
While tofu has been on the world’s platter for a long time, Indians have much recently started to experiment with the versatile food. Since it has a subtle, neutral flavor, it can be used for both sweet as well as savory dishes. It also takes on different textures, from silky soft to crispy or golden fried – different textures of tofu are used for different cooking preparations.
Served with Whole Wheat Spinach Naan
Bhurji means scrambled in English. So, in this recipe, the simple scrambled tofu gets an Indian-style makeover with the addition of a few traditional spices. Sounds yum, right? This recipe takes less than 15 minutes to prepare and is a great option for breakfast, lunch, or even dinner. Serve this with tandoori naan is the best combination.
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Ingredients: Tofu – 375 gms (crumbled) Frozen peas – 3/4 cup Finely chopped onion – 2 big Grated garlic – 2 tbsp Grated ginger – 1 inch Finely chopped green chili – 1 Ghee – 2 tbsp Cumin seeds- 1 tsp Red chili powder – 1 tsp Coriander powder – 1 tsp Turmeric – 1/2 tsp Greek yogurt – 2 tbsp
Method :
Add ghee in a pan and add cumin seeds till they turn aromatic.
Then add chopped onions and cook till they turn translucent. Then add ginger, garlic and saute for 5 minutes on low heat.
Add chopped green chilli and tomato. Saute till they turn soft and mushy.
Add salt to taste, turmeric, red chilli powder with coriander powder. Mix and roast for 5 minutes on medium heat.
Now add frozen peas and cook for 2-3 minutes. Then add crumbled tofu and mix gently.
Add greek yogurt and cook for 5 minutes. Its ready to serve.
Navratri in Sanskrit translates to ‘nine nights. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas while adopting a calm and meditative lifestyle. This Hindu festival is dedicated to Goddess Durga and her 9 avatars.
Recipes with Pumpkin
On each of these nine days, Hindus worship the nine different manifestations of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from heaven to bless her beloved devotees.
Happy Navratri
North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).
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Do you know pumpkin has high content of Vitamin A and Vitamin C, we can also make kaddu ke pakode, pumpkin cake , pumpkin jam, kaddu ka paratha or even soup apart from this recipes for fasting, meanwhile try this easy recipes for your Navratri fast (upvaas), and let me know how you liked it.
First Step
Place the pumpkin pieces (800 gms) in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Healthy Treat
Pumpkin Kala Chana Gravy
Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with pumpkin which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Pumpkin Kala Chana Gravy
Ingredients: Kale Chane – 2 cups Steamed & mashed pumpkin – 1 cup Oil – 3 tbsp
Spices: Cumin – 1 tbsp Fennel seeds – 1/2 tbsp Red chili powder – 1 tbsp Roasted cumin powder – 1 tbsp Chana masala – 2 tbsp Amchur powder – 1/2 tsp Chaat masala – 1/2 tbsp Salt to taste
Few kasuri methi
Method:
Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
Now heat oil in a pan. When the oil is hot, lower the flame.
Add cumin, fennel seeds and allow to crackle. Then add steamed & mashed pumpkin along with other spices.
Fry them for 5 minutes on low heat.
Now add boiled kala chana. Cook on low heat for 10 minutes (covered).
Add crushed kasuri methi and mix. Cook for 5 minutes.
Delicious kala chana gravy with pumpkin is ready.
Pumpkin Rava Halwa
This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft pumpkin halwa with the magic of a steamed pumpkin puree , rava and sugar is irresistible.
Pumpkin Rava Halwa
Ingredients: Rava – 1/2 cup Steamed & mashed pumpkin – 1/2 cup Ghee – 1/4 cup + 1 tbsp Sugar – 1/4 cup Water – 1 cup Sliced pistachios – 4 tbsp A pinch of salt
Method :
Heat a pan and dry roast rava on low heat for 8 minutes.
Then add ghee and mix well.
Add steamed & mashed pumpkin along with water and sugar.
Cook on low heat until the whole mixture starts thickening and starts to leave the edge of the pan.
At last 1 tbsp of ghee and pinch of salt. Mix it well.
Garnish with chopped sliced pistachios and serve hot.
Pumpkin Poori
Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add pumpkin to make poori more delicious and healthy.
Pumpkin Poori
For Dough: Whole Wheat Flour – 1 & 1/4 cups Steamed & mashed pumpkin – 1 cup Warm Milk for kneading dough – 4 tbsp Oil or ghee – 1 tbsp
Oil for deep frying
Method :
In a food processor, first add steamed & mashed pumpkin.
Then add whole wheat flour with water knead a dough and it should be smooth and tight.
At last add ghee and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
This Achari Mushroom Fava Beans Curry is tasted so great, I couldn’t wait to share it. The spongy mushrooms soak up all the goodness and flavor of the spices and you can use just about any kind of mushroom – button, cremini, shiitake, portabella are all good here. This is also a very versatile dish that you can enjoy with plain steamed rice or naan or paratha.
Achari Mushroom Soybeans (Edamame) Curry
A tasty, spicy dish of mushrooms cooked with panch phoran spices commonly used in Indian pickles. It’s a delicious flavor you will not be able to forget anytime soon. The base of this curry is tomato and red capcicum. This achari curry is well spiced but not necessarily spicy. You can easily adjust the level of heat by adjusting the amount of cayenne or red chili powder that you use. I used mild one.
Tomato Capcicum Based Curry
I used frozen fava beans which is also known as Soybeans are one of the world’s most popular and versatile food crops. They are processed into a variety of food products, such as soy protein, tofu, soybean oil, soy sauce, miso, natto and tempeh. Soybeans are also eaten whole, including as immature soybeans known as edamame. Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack.
Soybeans
You could use other main ingredient instead of mushrooms. It is called achari, after all because of the pickling ingredients in the sauce. This curry is an aromatic, flavorful and tangy North Indian dish made with the same spices that are typically used to make Indian pickles, also known “Achar”. In Hindi, Achar means Pickle. The spices often used to make pickles such as the panch phoran and dried chillies used in this recipe.
Panch Phoran Spices & Red Capcicum Based Curry
This dish has got tangy, sweet, sour and spicy notes, and packs a punch with proper desi flavours. The achari masala doesn’t need pre-planning or a lot of effort to make. This is a tomato red capcicum puree based masala combined with Indian spices like whole red chillies, fenugreek seeds, whole coriander, cumin, fennel, mustard seeds or rai, turmeric powder, red chili powder. Make this on a weeknight or when you have guests over 🙂
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Ingredients :
List of Whole Masala Dry red chilli – 2 Whole coriander seeds – 1 tbsp Fennel seeds – 1 tbsp Cumin or Jeera – 1/2 tbsp Black mustard or Rai – 1/2 tsp Fenugreek seeds – 1/2 tsp
Puree Tomato – 3 Red capcicum – 1 One green chilli
Other ingredients Mushrooms – 300 gms Frozen soybeans – 1/2 cup Finely chopped onion – 1 small Grated ginger – 2 tbsp Oil – 2 tbsp Kalonji or Nigella seeds – 1 tbsp Asafoetida or hing – 1/4 tsp Turmeric – 1 tsp Paprika – 1 tsp Greek yogurt – 1 cup Himalayan pink salt to taste Few fresh coriander leaves
Pickle Flavored Curry
Method :
1.Dry roast the ingredients listed under List of Whole Masala on low flame for about 5 minutes till the spices release their aroma. Let them cool and grind to a powder using a mixer grinder.
2.Puree the red capsicum, tomatoes and green chilli together and set aside.
3. Heat oil in a heavy bottomed pan. Add kalonji or nigella seeds, asafoetida and saute for 10-15 seconds.
4. Add grated ginger and saute for 30 seconds, Then add chopped onions and cook till they turn slightly golden brown.
5. Add turmeric powder, paprika powder and add tomato capcicum green chiili puree with powdered whole masala (step 1) and 1/2 cup of water. Cook till the masala thickens and the oil separates and starts floating on the sides. This will take about 10 minutes on medium low heat.
6. After 10 minutes, add beaten greek yogurt with 1/2 cup water , salt to taste and cook for another 10 minutes.
7. After 10 minutes add chopped mushrooms and mix them well. Cover and cook mushrooms till softens.
8. Add frozen soybeans and cook for 5 minutes on low heat. After 5 minutes turn off the heat add fresh coriander leaves. Transfer the Achari Mushroom Curry to a serving bowl and serve hot.
Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂 The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This time I tried beetroot with choley curry and it came out delicious. Do try this recipe.
Choley Curry With A Healthy Twist
Beetroot is often limited to salads or sambar maybe cutlet. But this recipe makes the beetroot a star. This vegetable is often avoided for the muddy flavour. But with the pairing with chickpeas and some Indian spices, you would not mind having this yummy delicious curry. Beetroot is good for your heart and if you don’t have it in your regular diet, you must find ways to have it. Even for kids, introducing beetroot at a young age will ensure they don’t neglect this vegetable.
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Ingredients: Kabuli chana or Chickpea ( soaked overnight ) – 1 & 1/2 cups Beetroot– 1 medium size Roughly chopped tomato – 3 large Finely chopped ginger – 1 tbsp Finely chopped garlic – 2 tbsp Finely chopped onions – 4 small size Ghee or oil – 5 tbsp Green Chilli – 1
List of Whole Masala One bay leaf One stick of cinnamon Cumin or Jeera – 1 tbsp Black cardamom – 1
Spices Paprika – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Himalayan pink salt to taste Few fresh coriander leaves or dry coriander leaves powder for garnish
Beetroot Based Chickpea Curry
Method:
Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
Make a tomatoes, beetroot and green chilli puree in a food processor. Don’t make fine paste. Make it coarse.
Heat oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add finely chopped ginger, garlic and cook for 4 minutes on low heat.
Add finely chopped onions and saute till brown ( 8 minutes on low heat)
Now add add all spices (except coriander leaves) with little water. Cook for 2 minutes on low heat.
Add tomato beetroot green chilli puree and mix well. Stir well and cook until gravy starts leaving oil from corners.
Then add boiled chickpeas (with 1 cup of boiled water) and cook for 10 minutes on low heat. ( adjust consistency according to your preferences)
Garnish with fresh coriander leaves and serve hot with plain parathas or rice or with quinoa.
Red, juicy and plump, tomatoes are an intrinsic part of our daily preparations. Be it soup, stews or chutney, a tinge of tomato can improve just about anything and add an inherent richness to the dish. It has become such a mainstay in our kitchen, that it is hard to imagine that they are not even a native of India.
Tomato Based Indian Curry
Here I have a healthy version of zucchini kofta curry. With this simple recipe, cooking becomes not only less tedious but healthier as well, as koftas are made in less oil than deep-frying. The kofta are most traditional when deep fried. The soft dumpling mixture holds its round shape really well and you have a crispy outside and soft, melt in your mouth interior. But in this curry koftas are not deep fried.
Kofta Curry
This ubiquitous summer squash contains zero fat, but has a good amount of potassium–even more than the banana. It is full of antioxidant that are found in the skin and seed, and also contains a significant amounts of vitamins B6, riboflavin, folate, vitamin C, vitamin K, and manganese. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet.
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Ingredients : Zucchini koftas – 12 pieces Roughly chopped tomatoes -6 Roughly chopped onions ( chopped lengthwise)- 2 big Roughly chopped ginger – 2 inches Sliced garlic – 4 One green chilli Oil or ghee – 2 tbsp Red chili powder – 1 tsp Greek yogurt – 1/4 cup
Spices: Cumin seeds – 1 tsp Turmeric – 1 & 1/2 tsp Red chilli powder – 1 tsp Coriander powder – 2 tbsp Kitchen king or Sabzi masala or Chana masala – 1 tsp Roasted cumin powder – 1 tsp Himalayan pink salt to taste
Whole Spices – Bay leaf ( one), black cardamom (one), few cloves, few black pepper
Zucchini Kofta Curry
Method :
Heat a pan and add chopped tomatoes, onions, green chilli, garlic, ginger, whole spices with 1 cup of water and salt, red chilli powder.
Mix well and let it cook on a medium flame for 20 minutes, while stirring occasionally.
Switch off the flame and let the mixture (remove baf leaf) cool down. Then make a smooth paste and sieve prepared masala.
Put ghee in a pan and add cumin seeds, spices (mentioned as above) with little water. Cook masala on low flame for 15 seconds.
Add prepared tomato sieve mixture. Leave it to simmer for 10 minutes on low heat.
Now add greek yogurt, stir well and cook for 5 minutes on low heat or until gravy starts leaving oil from corners.
Add 2 cups of boiled water and cook for 10 minutes on medium high heat.
Now add prepared koftas and simmer gravy for 5 minutes.
Garnish with fresh coriander leaves and serve hot with rice or plain parathas.
Kadhi chawal (“yogurt curry with rice”) is a popular, rice-based dish from India. There are several variations of this food that can be found in states such as Delhi, Haryana, Uttar Pradesh, Bihar, Punjab, Rajasthan, and Gujarat. Kadhi is a blend of besan (gram flour or chickpea flour), dahi (yogurt), and spices.
Palak Kadhi – Low Calorie Recipe
Traditionally Kadhi is served with fried besan dumplings called Pakoras. Palak Kadhi uses freshly cut spinach leaves instead of fritters. Adding spinach to the curry not only imparts a unique taste to the dish but also adds nutrients, antioxidants, and minerals.
Since Kadhi is made with a base of chickpea flour and yogurt, it is a really good source of protein. Spinach is rich in vitamins A, magnesium, iron, and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions. Whether you like it or not, spinach is surely one veggie that you must include in your daily diet.
Best served with steamed rice
Palak Kadhi – Low Calorie Recipe | Spinach In Yogurt Based Curry
This kadhi is without any pakodas (fritters), but the addition of spinach, tempered with fenugreek seeds and dry red chilis adds a beautiful flavor to your meals. It is a healthy, very light meal to be savored and enjoyed at any time of the day.
Healthy Lunch Recipe
Ingredients: Low Fat Curd – 1 cup Chickpea flour – 4 tbsp Spinach – 250 gms Chopped garlic – 4 Coriander powder – 1 tsp Red chilli powder – 1 tsp Fenugreek seeds – 1/2 tsp Dry red chilli – 2 Oil – 1 tbsp Water – 2 or 3 cups Salt to taste
Spinach In Yogurt Based Curry
Method:
Yogurt spinach mixture: In a blender add yogurt, chickpea flour, spinach, garlic, red chili powder, coriander powder, salt with 1 cup of water in a grinder. Pulse twice to combine and keep it aside.
Heat 1 tbsp of oil in a kadai. Add fenugreek seeds and dry red chilli. Saute for few seconds.
Now add yogurt spinach mixture and remaining 1 & 1/2 cups of water. Mix them well.
Cook for 20 minutes on low flame till it becomes little thick and creamy.
Broccoli Tofu Cashew Curry is a delicious creamy curry made with tomatoes, onions, and some Indian spices. Cashews add a velvety richness to this flavorful Curry. It just takes about 30 minutes to make and taste delicious with plain rice or roti or plain paratha.
Broccoli Tofu Cashew Curry
Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. The whole cashew is used in many rice dishes like Biryani, Pulav to add a nice crunch and richness to the dish. The base for many Indian curries is cashew nuts. Cashew nuts are soaked in warm water and ground to a fine paste. The ground cashew cream is added to curries that make curries rich and creamy. I learned this recipe from my sister in law (Jaitani), Anita Karki. She is always an inspiration for me and I learned a lot from her.
Me with my Di
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.
Creamy Cashew Based Curry
Broccoli is one of those vegetables which is rarely used in Indian cuisine. This Indian style cashew curry is the best way to add broccoli to your diet. It is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A.
Lunch or Dinner Recipe
Broccoli Tofu Cashew Curry – Creamy Curry Recipe
I just love the combination of broccoli, tofu, and cashews in curries. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.
Quick, easy Weekend Lunch Meal
Ingredients : Broccoli (florets separated) – 1 big Cashews (soaked in hot water for 20 minutes) – 8 Full fat milk – 1/2 cup Tofu – 200 gms Roughly chopped onion – 4 large Roughly chopped tomato – 3 large Roughly chopped garlic – 5 Roughly chopped ginger – 1 inch Finely chopped green chilly- 2 Butter – 2 cubes Olive oil – 3 tbsp Red chilli powder – 1/2 tsp Chana masala – 1 tsp Coriander powder – 1 tsp Cumin seeds – 1/2 tsp Dry coriander leaves – 3 tbsp Salt to taste
Whole Garam Masalas: Green cardamom – 3 Cinnamon stick – 1 inch Clove – 3 Black cardamom- 1 Black pepper- 3
My Son’s Favorite Curry
Method :
Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and cut them into half.
Tofu : First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight ( a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour. Now slice tofu into triangle shape or any shape you want.
Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
Heat 2 tbsp olive oil in a deep non-stick pan and whole garam masalas. Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
Put butter cubes in a pan and add red chili powder, coriander powder, green chilly, channa masala and salt. Add prepared onion tomato sieve mixture.
Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
Now add roasted broccoli, tofu and stir well. Add 1 cup of boiled water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.
Garnish with fresh coriander leaves and serve hot with plain parathas.
Palak Chana Dal is a healthy, wholesome, gluten-free Indian style chana dal with spinach. It is super easy and delicious lunch recipe to prepare and best is serve with steamed white rice.
Chana Dal With Palak
Indian cooking is resisted with the huge use of chana dal in different ways. Chana dal is baby chickpeas that has been split and polished. It has a delicious nutty flavour, and when ground, it is known as besan or gram flour. The flour and the dal are used in a variety of lip-smacking dishes.
Protein Rich Chana Dal
Spinach is a green, leafy vegetable with a high nutritional value. You can have it raw in salads, steamed, blended in a soup or sauteed with other veggies. It is a very versatile ingredient that can be used in many ways. For me, the best way to add spinach is to cook with lentils and beans. Earlier, I shared recipe spinach with rajma and whole green moong dal with spinach as well.
Spinach with Rajma and Whole green moong dal
Chana Dal With Palak | Spinach Split Pea Dal | Easy Lunch Recipe
Split chickpeas (chana dal) and spinach are the powerhouses of nutrients. Combining these two into a single curry is delicious idea to include the right amount of iron in our everyday diet.
Spinach Split Pea Dal
Ingredients : Chana dal ( soaked overnight ) – 1 cup Spinach – 2 bunches Puree of onion – 2 Finely chopped ginger – 2 inch Finely chopped garlic – 4 Finely chopped green chilly- 2 Puree of tomatoes – 2 Juice of one lemon Oil – 4 tbsp Butter – 1 cube
Spices: Cumin – 1 tsp Kitchen king masala – 1 tsp Coriander powder – 3 tsp Red chili powder – 1 tsp
Healthy Combination
Method:
Put soaked chana dal with 2 cups of water, a pinch of salt, in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
Allow the seeds to crackle. Then add onion puree and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
Then add tomato puree and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
Add boiled chana dal in a prepared masala and cook for 5 minutes on the medium-low flame.
Now add puree spinach and cook on low flame for 5 minutes.
Then add one butter cube and mix them well. Close the lid and cook dal for 2-5 minutes on high flame.
Yummy dal is ready to serve. Serve with plain white rice.
India’s love affair with moong has manifested in many dishes across the regions. From moong dal ka pakoda, to moong dal ka halwa, khichdi, chilla, dhokla and so much more. Moong dal makes for an excellent source of plant-based proteins and fibres, which can aid weight loss. It includes a good amount of protein and fiber. The fiber content in the moong dal makes us feel fuller for a long that helps in reducing the intake of food often.
Moong Dal With Vegetable Curry
Today I am sharing a Moong Dal With Vegetable Curry recipe one of my favourite ways to put together a simple dal for rice or chapatis. This is an incredibly versatile recipe and can be adapted based on what vegetables you have lying around and even what type of dal you feel like on a given day.
Healthy & Easy Lunch Recipe
Devour a nice easy spicy vegetable moong curry and a lovely combination of lentils with vegetables. In vegetables, I used broccoli, zucchini, carrots and frozen peas (You can use any vegetables of your choice).
Moong Dal
Moong Dal With Vegetable Curry | Healthy & Easy Lunch Recipe
Moong dal curry with mixed vegetables is a healthy, low-calorie and filling recipe. This curry is easy and simple to make in just 20 minutes and tastes yummy.
Quick & Easy Recipe
Ingredients :
For Dal: Moong Dal – 1 cup ( soaked for 2 hours ) Water – 1 & 1/2 cups Turmeric -1/2 tsp Salt to taste One butter cube
For Veggies Masala: Finely chopped onion – 1 Finely chopped tomato – 2 Finely chopped garlic – 4 Finely chopped ginger – 1 inch Finely chopped green chilli – 4 Cumin seeds – 1 tsp Oil – 2 tbsp Coriander powder – 1 tsp Sabzi Masala – 1/2 tsp Roasted cumin powder – 1 tsp Red chili powder – 1 tsp Turmeric – 1/2 tsp Salt to taste
Veggies :
Broccoli (florets separated) – 1 small Grated carrots – 1 medium size Grated Zucchini – half of the small zucchini Frozen peas – 1/2 cup
Healthy Lunch Recipe
Method :
For Daal: Pressure cooker Daal with 1 & 1/2 cups of water, a little salt, turmeric and cook it for 1 whistle medium heat. Let the pressure go down by itself, open the cover and keep the dal aside.
For Veggies Masala:
Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and keep them aside.
Heat oil in a pan and add cumin seeds. Allow it to crackle.
Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Lower the flame and then add coriander powder, sabzi masala, roasted cumin powder, red chili powder, turmeric with 2 tbsp of water. Let it cook for 3 minutes. Stir well and cook until masala starts leaving oil from corners.
Now add all veggies and mix well. Let it cook for 7- 8 minutes on medium low flame (covered).
After 8 minutes add the boiled moong dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
Now add butter cubes and garnished with coriander leaves. Served with hot rice.
This Tofu Matar Masala recipe is a take on the classic and very popular North Indian dish – Matar Paneer. Matar Paneer Gravy one of the popular paneer recipes from Punjab. The combination of peas and soft paneer (cottage cheese) in mildly spicy tomato gravy is a perfect lunch or dinner recipe. It can be served with roti or plain paratha or hot poori.
Tofu Matar Masala
For this recipe, I replaced the paneer with tofu and it tastes delicious. This recipe has a lot of spices, there is coriander powder, roasted cumin powder, turmeric, cumin seeds, chili powder, and some red chili flakes. The only change I made while making curry is the addition of little greek yogurt (Whisk the yogurt thoroughly before you add it to the curry). Yogurt makes curry richer in flavor and it mild the hotness of spices.
Tofu Pea Curry
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.
I just love the combination of tofu, peas, and yogurt in this curry. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.
My Favorite Curry
Ingredients:
Extra firm Tofu in Cubes – 200 gms Frozen Peas – 1 cup Greek yogurt – 1/4 cup Finely chopped onion – 2 medium Tomato puree – 2 large Finely chopped garlic – 4 Finely chopped ginger – 1 inch Cumin seeds – 1 tsp Ghee or oil – 3 tbsp Red chilli powder – 1/2 tsp Coriander powder – 2 tsp Sabzi masala – 1 tsp Few finely chopped coriander leaves Dry red chilli flakes – 1 tbsp Dried powder of coriander leaves – 1 tbsp Finely chopped green chili – 1 Salt to taste
Healthy Lunch Recipe
Method :
Heat oil in a pan. Add cumin seeds and allow them to crackle.
Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 8 – 10 minutes.
Lower the flame and add yogurt. Cook for 5 minutes.
Then add chopped tomatoes, coriander powder, turmeric, sabzi masala, red chili powder, green chilli and salt. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Add tofu and peas. Mix well and cook on a medium flame for another 6 minutes with 1 cup of water, while stirring occasionally.
Garnish with dry red chilli flakes, dried powder of coriander leaves Serve hot garnished with coriander with rice or plain paratha or hot poori.
Mad About Cooking 