Rainbow Gajar Matar ki Sabzi | Lunch Recipe | Recipe with Rainbow Carrot

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 :

  1. Add oil in a pan and add cumin seeds till they turn aromatic.
  2. 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.
  3. Mix them well and cook for 10 minutes (covered).
  4. After 10 minutes add chopped cherry tomatoes. Saute till they turn soft and mushy (10 minutes).
  5. Garnish with fresh chopped coriander leaves.
Lunch Recipe

Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Spinach Based Curry | Recipe with Soybean Flour 

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

Sauteing veggies masala
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Roasted cumin powder – 1/2 tsp
Dried coriander leaves powder – 1/2 tsp
Oil – 1 tbsp

Whole wheat naan

Method :

  1. 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.
  2. 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.
  3. Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
  4. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  5. 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.
  6. Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
  7. 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.
  8. 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.
  9. 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.
  10. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
  11. Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
  12. After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
  13. Add one tbsp of ghee and its ready to serve.
Spinach Based Curry

Tofu Matar Bhurji | One Pot Recipe | Tofu Scrambled

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).

Tofu Matar Bhurji

Recipes with Tofu :

  1. Palak Mushroom Matar Curry
  2. Gulabi Tofu Kalakand
  3. Tofu Kalakand
  4. Tomato Beetroot Based Curry
  5. Tofu Spinach With Quaker Oats
  6. Tofu Black Pepper White Curry
  7. Broccoli Tofu Cashew Curry 
  8. Tofu Matar Masala
  9. Tofu Lababdar No Onion No Garlic
  10. Tofu in Yogurt Gravy | Dahi Wala Tofu Sabzi | Recipe with Greek Yogurt
  11. Kadai Tofu | Tofu Bell Pepper Curry
One Pot Recipe

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 :

  1. Add ghee in a pan and add cumin seeds till they turn aromatic.
  2. Then add chopped onions and cook till they turn translucent. Then add ginger, garlic and saute for 5 minutes on low heat.
  3. Add chopped green chilli and tomato. Saute till they turn soft and mushy.
  4. Add salt to taste, turmeric, red chilli powder with coriander powder. Mix and roast for 5 minutes on medium heat.
  5. Now add frozen peas and cook for 2-3 minutes. Then add crumbled tofu and mix gently.
  6. Add greek yogurt and cook for 5 minutes. Its ready to serve.
Tofu Scrambled

Happy Navratri | Recipes with Pumpkin | Pumpkin Kala Chana Gravy | Pumpkin Rava Halwa | Pumpkin Poori

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:

  1. 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.
  2. 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.
  3. Now heat oil in a pan. When the oil is hot, lower the flame.
  4. Add cumin, fennel seeds and allow to crackle. Then add steamed & mashed pumpkin along with other spices.
  5. Fry them for 5 minutes on low heat.
  6. Now add boiled kala chana. Cook on low heat for 10 minutes (covered).
  7. Add crushed kasuri methi and mix. Cook for 5 minutes.
  8. 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 :

  1. Heat a pan and dry roast rava on low heat for 8 minutes.
  2. Then add ghee and mix well.
  3. Add steamed & mashed pumpkin along with water and sugar.
  4. Cook on low heat until the whole mixture starts thickening and starts to leave the edge of the pan.
  5. At last 1 tbsp of ghee and pinch of salt. Mix it well.
  6. 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 :

  1. In a food processor, first add steamed & mashed pumpkin.
  2. Then add whole wheat flour with water knead a dough and it should be smooth and tight.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Achari Mushroom Soybeans (Edamame) Curry | Tomato Red Capcicum Based Curry | Pickle Flavored Curry

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.

Tasty Lunch Recipe

Choley Curry With A Healthy Twist | Beetroot Based Chickpea Curry | चुकंदर छोले करी

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:

  1. 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.
  2. Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Make a tomatoes, beetroot and green chilli puree in a food processor. Don’t make fine paste. Make it coarse.
  4. 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.
  5. Add finely chopped onions and saute till brown ( 8 minutes on low heat)
  6. Now add add all spices (except coriander leaves) with little water. Cook for 2 minutes on low heat.
  7. Add tomato beetroot green chilli puree and mix well. Stir well and cook until gravy starts leaving oil from corners.
  8. Then add boiled chickpeas (with 1 cup of boiled water) and cook for 10 minutes on low heat. ( adjust consistency according to your preferences)
  9. Garnish with fresh coriander leaves and serve hot with plain parathas or rice or with quinoa.
चुकंदर छोले करी

Tomato Based Indian Curry | Zucchini Kofta Curry | Tomato Yoghurt Red Curry | No Fried Kofta

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 :

  1. Heat a pan and add chopped tomatoes, onions, green chilli, garlic, ginger, whole spices with 1 cup of water and salt, red chilli powder.
  2. Mix well and let it cook on a medium flame for 20 minutes, while stirring occasionally.
  3. Switch off the flame and let the mixture (remove baf leaf) cool down. Then make a smooth paste and sieve prepared masala.
  4. Put ghee in a pan and add cumin seeds, spices (mentioned as above) with little water. Cook masala on low flame for 15 seconds.
  5. Add prepared tomato sieve mixture. Leave it to simmer for 10 minutes on low heat.
  6. Now add greek yogurt, stir well and cook for 5 minutes on low heat or until gravy starts leaving oil from corners.
  7. Add 2 cups of boiled water and cook for 10 minutes on medium high heat.
  8. Now add prepared koftas and simmer gravy for 5 minutes.
  9. Garnish with fresh coriander leaves and serve hot with rice or plain parathas.
Tomato Yoghurt Red Curry

Palak Kadhi – Low Calorie Recipe | Spinach In Yogurt Based Curry | Lunch Recipe

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.

Ingredients – Chickpea flour, Dry red chill, Spinach & Fenugreek seeds

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, magnesiumiron, 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:

  1. 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.
  2. Heat 1 tbsp of oil in a kadai. Add fenugreek seeds and dry red chilli. Saute for few seconds.
  3. Now add yogurt spinach mixture and remaining 1 & 1/2 cups of water. Mix them well.
  4. Cook for 20 minutes on low flame till it becomes little thick and creamy.
  5. Serve hot with plain steamed rice.
Lunch Recipe

Broccoli Tofu Cashew Curry | Creamy Curry Recipe | Lunch Recipe

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 :

  1. 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.
  2. 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.
  3. Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
  4. 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.
  5. Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
  6. Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
  7. 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.
  8. Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
  9. 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.
  10. Garnish with fresh coriander leaves and serve hot with plain parathas.
Cashews

Chana Dal With Palak | Spinach Split Pea Dal | Easy Lunch Recipe

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.

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:

  1. 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.
  2. 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.
  3. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. 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.
  5. 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.
  6. Add boiled chana dal in a prepared masala and cook for 5 minutes on the medium-low flame.
  7. Now add puree spinach and cook on low flame for 5 minutes.
  8. Then add one butter cube and mix them well. Close the lid and cook dal for 2-5 minutes on high flame.
  9. Yummy dal is ready to serve. Serve with plain white rice.
Vegetable & Lentils Lunch Recipe

Moong Dal With Vegetable Curry | Healthy & Easy Lunch Recipe

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:

  1. 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.
  2. Heat oil in a pan and add cumin seeds. Allow it to crackle.
  3. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  4. 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.
  5. Now add all veggies and mix well. Let it cook for 7- 8 minutes on medium low flame (covered).
  6. After 8 minutes add the boiled moong dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
  7. Now add butter cubes and garnished with coriander leaves. Served with hot rice.
Steamed Rice

Tofu Matar Masala | Tofu Peas Yogurt Curry | Lunch Recipe

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.

Perfect Lunch Recipe

Tofu Matar Masala | Tofu Peas Yogurt Curry | Lunch Recipe

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 :

  1. Heat oil in a pan. Add cumin seeds and allow them to crackle.
  2. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 8 – 10 minutes.
  3. Lower the flame and add yogurt. Cook for 5 minutes.
  4. 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.
  5. Add tofu and peas. Mix well and cook on a medium flame for another 6 minutes with 1 cup of water, while stirring occasionally.
  6. Garnish with dry red chilli flakes, dried powder of coriander leaves Serve hot garnished with coriander with rice or plain paratha or hot poori.
Served With Rice