Vegetable Vermicelli with schezwan Sauce

Vegetable Vermicelli is hot and yummy in indo-chinese manner.
It is combination of hot schezwan sauce and lots of veggies. Easy and Palatable recipe is here.



                                      



Ingredients:-

11/4 cup roasted vermicelli
1 tbsp salt
1/4 tsp black pepper
11/2 tbsp oil
1/4 cup sliced Cabbage
1/4 cup sliced Green bell pepper
1/4 cup sliced carrot
1 sliced onion
1 tsp ginger paste
1 tsp soya sauce
1/2 tbsp schezwan sauce
1/2 tsp red chili sauce
1/2 tsp vinegar or lemon juice
1/4 cup finely chopped green onions

Garnishing
finely chopped Spring or green onions
finely chopped cilantro


Method:-



Boil the vermicelli with water, 1/2 tsp salt, and 1/2 tsp oil for 3-4 minutes or until they become tender.
Then turn off the gas and wash it with the cold water and drain properly.


Heat 1 tbsp oil in a wok or kadai. Add ginger paste. stir for few seconds. Add all vegetables, salt and black pepper.


Stir for 2-3 minutes. (Vegetables should be crunchy )

Add soya , schezwan and red chili sauce and mix well. Stir  for few seconds.


Add boiled vermicelli and green onion and mix gently. Stir for few seconds.

Turn off the gas.

Add vinegar and mix well.
Garnish with green onion and cilantro.

Your indo-chinese vermicilli is ready.



Note:-

You can adjust the sauces and salt as per your taste.
If you are making for kids then you can also add tomato sauce.
You can add more vegetables like broccoli, peas, yellow and red bell pepper etc.

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Chola or kabuli chana masala without onion and garlic

Kabuli chana or chola also can be make without onion and garlic. It is  popular north-indian dish which is pure vegetarian. This dish goes well with Naan, chapati, Parantha, bhatura, poori, rice .

                              

Ingredients 

1 1/2 cup Chola or kabuli chana or garbanzo beans
1/2 tbsp salt

Two medium size tomato
2-3 green chili
A small piece of ginger
1 tbsp chola masala 
1 tsp salt
1 /2 tsp Mango powder
A pinch of hing
1/2 tsp Tamarind pulp ( optional)
1 tbsp oil
1/2 tsp garam masala


2 1/2 cup water 
1 tbsp tea leaves


Garnishing 

Finely chopped cilantro
Some finely chopped ginger




Method

Soaked the chola for 8-10 hrs or overnight with 1 tsp salt or 1/4 tsp baking soda
Wash them and drain them properly.
Take a pan  , boil the water with tea leaves for 3-4 minute on high gas or until the color of water become blackish. Drain the water and throw the tea leaves. Keep aside the tea water.

   Take the cooker, add tea water , add salt and close the lid . boil it for 12-15 minutes on low medium gas or until chola become tender.



In the mean time we can prepare masala 
in a blender , add roughly chopped tomato, green chili , and ginger. Blend to make puree.

Heat oil in a pan.
Add chola masala and salt. stir for few seconds.

Add tomato puree and stir for 4-5 minutes.
Add Tamarind pulp and Garam masala. Stir fo 2-3 minutes more.
Add boiled chola in the puree . Stir for 5-6 minutes more.
(Add little water if the gravy is thick)
Add Mango powder. Stir for few seconds more.
Chola is ready .
Garnish with cilantro and ginger.
You can also garnish with grated paneer. (optional)

Note:-

You can adjust spices as per your taste.

You can adjust amount of water according the thickness of gravy.

Tip:-

chola masala can be use for chaat by spreading over samosa or khocdi or papdi etc.

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Gobi Ke pakode (Cauliflower fritters)

Gobi Ke pakode is a delicious ,crispy and hot pakodas made by dipping cauliflower florets in the besan and spices. It is easy to make and a great snacks for the evening tea .

                                       

Ingredients :-

Around 1/2 cauliflower (gobi)

Batter ingredients 

2 cup Besan (Gram Flour or chickpea flour)

1/2 tbsp salt or as taste

1/2 tsp red chili powder

1/4 tsp coriander powder

1-2 finely chopped green chili

1 tsp grated ginger 

A pinch of turrmeric powder

1/4 tsp Mango powder

A pinch of hing

1/2 cup finely chopped cilantro

water requiren to make thick batter

oil for frying

Chaat Masala for sprinkling.

Method :-

Firstly cut the cauliflower in to small florets and wash them and drain them completely.

Now make the batter.

Add besan in a bowl and add water (around 1+1/4 cup ) and mix well until there are no lumps.

Add all spices and cilantro and mix well

 

Heat oil in a wok or kadai for frying the pakodas.

With the help of spoon take one floret and dip in the bean batter. Coated properly and when oil is hot , then drop the floret into oil.

Oil should be medium  hot , when you are going to drop the florets into oil. Fry the pakodas on the medium gas.

 
 

Pakodas are ready and sprikle some chaat masala .

Enjoy hot Pakodas with hot tea and chutney.

Serve the pakodas with cilantro or sweet chutney or Tomato Sauce.  

:)

Note:-

You can adjust spices as per your taste.

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Macaroni Soup

Macaroni soup is appetizing, healthy and palatable soup. 

Ingredients 

1/4 cup boiled Kala chana (Chickpea)
1/4 cup boiled small Rajma (kidney beans) (red or black )
1/4 cup boiled corn
1/2 cup boiled macaroni
1 tomato finely chopped
1 medium size onion finely chopped
1/2 tbsp ginger paste

1/2 tsp black pepper powder
1 tbsp salt or as per taste
1/2 tbsp Lemon juice
1/4 cup finely chopped Cilantro

1/2 tsp oil
Water 1 cup or as required.


Method :-

 Heat oil in a pan. 
Add ginger paste. Stir for few seconds.
Add chopped onion and tomatoes. Add salt. Stir for 5-6 minutes or until they become tender.
Add boiled chana , corn, kidney beans and stir for 3-4 minutes more


Add boiled Macaroni  and water. Stir 2-3 minutes more.
Add black pepper stir few seconds more.
Turn off the gas Add cilantro and lemon juice. Mix well
Macaroni soup is ready.

 

Tips:-

1) You can add vegetables of your choice like carrot, broccoli, bell pepper. etc
2) You can add any type of sprouts. like black eye beans, Kabuli chana, Sprouted lentils etc.
3) You can adjust the salt , blackpepper as per your taste.
4) The quantity of water is depend on thickness of soup. 
5) If you want little richer , add some cream and croutons.

It is also kid friendly soup. Kid's will definitely like this soup. 

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Stuffed Sooji Tikki

Stuffed sooji tikki is crunchy from outside and soft from inside. Its taste will blown you away.
You can eat it in two different ways
  1) Eat with any chutney or sauce during tea time or breakfast or brunch.
   2) Eat it as a chaat with curd, chutney , namkin etc on it.

 

Ingredients:-

3/4 cup Sooji
11/2 cup + 2 tbsp  water
1/2 tsp Ajwain ( Carom Seed)
11/2 tsp salt
1/2 cup finely chopped cilantro
1 tbsp green chili and ginger paste
1/4 cup coarsely powder roasted peanut
1 tbsp oil

Stuffing:-
2 medium size boiled potato
1/2 tbsp salt
1 tbsp green chili and ginger paste
1/4 cup finely chopped cilantro
1/2 tsp red chili powder
1/2 tsp coriander powder
1 tsp Mango powder

( Optional for richer taste)
1/4 cup coarsely powder cashew
1/4 cup coconut powder

1 tbsp oil
Chaat Masala

Oil for deep frying


Method:-

Take a wok or kadai or pan. Boil the water . When water is hot, add Carom seed, Salt, Oil, Cilantro ,Chili and ginger paste. Boil for few seconds then add Sooji and Peanut powder.
Mix well. When you notice that Sooji has absorbed all the water, turn off the gas and stir for 2-3 minutes with the help of Spatula.

Take it out in a bowl and keep it aside.

 

Take boiled potato. Peel and Mash it in a bowl. Add all ingredients for stuffing except oil and mix well.
Take a pan . Heat 1 tbsp oil in a pan. and add potato Masala. Cook for 3-4 minutes.

Keep it aside.

Potato Masala

Now Take some oil on both palm and put Sooji dough between your palm and knead for 1 minute.

Now Dough and Potato masala both are ready.

Heat oil in a pan for deep frying .

Take a medium bowl from sooji dough, Spread it and make bowl shape Put one table spoon of boiled potato and close gently. Tikkis are ready


Now the oil is hot (medium hot) . Put your Tikkis into the oil. Fry it on medium heat from both side until it become brown in color and crisp.

Tikkis are ready.  Sprinkle some Chaat Masala on the tikkis and Enjoy it with either Green Chutney or Sweet Chutney as per your taste.



Tips :-

1)  While Kneading sooji dough, dough should be little warm otherwise sooji dough will be firm and we need only smooth dough of sooji for making tikkis.
2)  Stuffing should be at room temperature.
3) You can make chaat by adding curd , Sweet chutney , Cilantro chutney, chaat masala and Namkin etc.
4) You can also shallow fry the tikkis, but it will take little more time.

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PanchDal Khichdi

Khichdi is the combination of lentils and rice ...Here I am making Panchdal Khichdi which contain lots of vegetables, rice and five types of Lentils (Dal) . 
It is very healthy and full of proteins, vitamins and carbs

Ingredients

Rice 3/4 cup + 1 tbsp
Yellow Moong dal 1 1/2 tbsp
Green moong dal 1 1/2 tbsp
Toor (Aarhar) dal 1 1/2 tbsp
Masoor dal  11/2 tbsp
Chana Dal 11/2 tbsp

Vegetables


1 chopped big onion or 2 small onion
1 chopped big Tomato or 2-3 small tomato
1-2 chopped green chili
1 tbsp ginger paste
1/4 cup finely chopped French beans
1/2 cup boiled or frozen peas
1/4 cup chopped eggplant or brinjal ( optional )

1/4 cup chopped carrot
Finely chopped Cilantro
1 tbsp lemon juice

 1 1/4 tbsp salt or as taste
1 tsp Haldi or turmeric
1/2 tsp red chili powder ( optional)

2 tbsp ghee
1 tsp cumin seed or jeera
A pinch of asafetida or hing

3 1/2 cup water

Method 

Wash dal and rice properly and soak for  20-30 minutes
Heat ghee in the pressure cooker. When the ghee is ready then add jeera and hing
When jeera starts crack, add chopped green chili , ginger paste and onions.
Add  salt, turmeric and red chili powder. Mix well.
Stir for 2-3 minutes on medium gas or until onions become brown.
Add tomatoes , stir for 2-3 minutes more or until tomatoes become tender.

Add all vegetables and stir for few seconds.
Add dal and rice , and around 3 1/2 cup of water and mix well

Close the lid of pressure cooker.
Cook khichdi on the medium gas , for 8-10 minutes or until one whistle came.
Turn off the gas.

Open the lid of pressure cooker , add lemon juice and cilantro and mix gently.

Panchdal khichdi is ready...

Enjoy Khichdi with Papad, Pickle and curd.




Tips:-

1) You can add any other dal .
2) You can take other vegetables too like potato, green bell pepper, Spinach etc.
3) The amount of water also depend what type of khichdi do you want , if you want mushy khichdi so you have to add more water .

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Ranch Macaroni Salad

Ranch-Macaroni Salad is a healthy , yummy and kid-friendly too.

Ingredients

1/2 cup Macaroni

1/4 cup shredded or sliced cabbage

1/2 cup shredded or sliced carrot

1/2 cup sliced onion

1/4 cup finely chopped cilantro 

1 tbsp salt

1/2 tsp black pepper 

1 tbsp lemon juice 

3 tbsp Ranch

1 tbsp extra virgin olive oil

1 tbsp tomato sauce ( optional)

Method

Boiled Macaroni in to the water with 1 tsp salt and 1 tbsp oil(Any oil) . After boiling,  Drain macaroni and washed with cold water . So each n every macaroni piece will separate .

Take a wok or kadai .Turn on the gas  Add all vegetables except cilantro. Add salt and black pepper . Stir for 2-3 minutes . Add  Macaroni . Stir for a minute . Turn off the gas 

Take a bowl . Add lemon juice , extra virgin olive oil , cilantro , Ranch  and Tomato sauce . Mix well . 

Add macaroni and Mix properly.

Ranch Macaroni salad is ready 

If you like to eat cold salad then put this salad in to freeze and eat after 2-3 hrs.



Note :-
1) Macaroni should be soft after boiling. It should not be tender.
2) Any vegetables you can use of your choice like broccoli, bell pepper, Spinach,  basil etc.
3) For richer taste you can add cheese
4) You can adjust the amount of ranch, salt, black pepper and ketchup as per your taste.
5) Tomato sauce or ketchup is optional. You can use honey or sugar as well  for sweetness.
6) You can make this with any type of pasta, noodle and macaroni.

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