VEG VERMICELLI PULAO

Hello everyone 

As mother ,of every school going kids, I too have tension of what to give in tiffin daily. My kids are too fussy eater so I have to do extra mental work in planning menu for their tiffin. The thing ,one kid is loving is just hell to other 😰. But this is the dish both are loving ☺️ and I am feeling relaxed. 

 It's good option to replace Maggi as kids generally demand maggi for tiffin but we hesitate to give . My younger one calls it maggi and feels so happy that mamma is not denying at all😁. It's so easy and quick yet yummy recipe for kids lunch box and for elders too. It's light yet flavourful breakfast which everyone loves to relish on. I used to prepare it very often.

Recipe is given below, Hope you will like and try for sure. 

VEG VERMICELLI PULAO

Serves: 2-3

Time: 20-25 mins

Ingredients 

1 cup vermicelli 

1 carrot , grated

3/4 cup mixed veg ( beans, capsicum, corn, peas etc, as per availability)

2 green chilli, slitted 

1/2 tsp ginger garlic paste

1 big onion, thinly sliced 

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 pinch asafetida (heeng)

1/4 tsp turmeric powder 

1/4 tsp black pepper powder

1 tsp lime juice ( optional)

Salt to taste

oil

1 Handful roasted peanuts or any crunchy namkeen mixture (optional)

Method:

Boil nearly 4-5 cups of water in a deep pot then add 1/2 tsp oil some salt and vermicelli to it and boil for 2-3 mins. Strain it in a sieve and wash with normal water to avoid further cooking and becoming soggy. Heat oil in a nonstick wok, add heeng followed by mustard seeds and cumin seeds. Let it crackle then add chilli and onion. Fry till onion become transparent , then add ginger garlic paste and saute for a minute. Now add mix veggies and carrots, turmeric powder , black pepper powder and little salt. Saute for 5-6 mins and cover the lid in between to cook veggies properly . Then add strained vermicelli and mix well. Saute for 2 more mins , adjust salt and add lime juice, mix well and done. 

If you like little crunch then add some roasted peanuts or some crunchy namkeen mixture on top while serving . I like lots of crunch in my plate so must add these.

Never boil vermicelli for long other wise it will get soggy and will ruin your dish. As soon as you see it's getting transparent just strain and wash with normal water to avoid over cooking.

Also do boiling of vermicelli and cooking your veggies, side by side to avoid sticky vermicelli. 

Number of chilies can be increased or decreased as per taste, I kept it mildly hot for kids.

You can add any veggies of your choice to make it more yummy to your taste buds.

Your easy peasy breakfast cum tiffin snacks is ready to serve ....just enjoy it with a cup of tea.

Hope you will like and try it. Please let me know your feedback about this recipe by pouring your valuable comments and suggestions.

Happy cooking....

CURD RICE

Hello everyone

Now a days as weather is changing , it affecting our daily routine too. Sometimes we feel energetic and  after a little feel like lazy . But our tummy is not lazy at all, it needs all its spread ready at time. What to do , when not feel like cooking and also this weather makes us to avoid outside foods. After scratching head for long the idea stuck in , is to prepare curd rice. Simple clear flavours without much fuss and filling too. What else you need😊 it's a life saver easiest dish that can be prepared in jiffy and everyone will like also. I never followed any set rule for cooking my food , so this one is also my way of curd rice, hope you will enjoy digging in.

Step wise recipe is given below, do try and let me know , how's it turned out for you.

CURD RICE

Serves: 3-4

Time : 15-30 mins ( depend on you have cooked rice or not)

Ingredients 

4-5 cup cooked rice ( you can also prepare fresh, I had left over)

1 tsp urad dal

1 tsp Chana dal

1 tsp mustard seeds

3-4 red dry chilies, round or long 

1/4 tsp asafetida ( heeng)

2-3 spring curry leaves 

3 medium onions, sliced

2-3 green chilies, finely chopped

1/2 tsp ginger garlic paste

1 - 1 1/2 cup yogurt ( curd), beaten

Salt to taste

Method:

Heat some oil in a wok, add asafetida followed by mustard seeds and red chilies. Let them crackle and add Chana dal , saute till aromatic then add urad dal followed by curry leaves.

 Saute for a minute then add onion and green chilies. Fry till onions become nice transparent. 

Now add ginger garlic paste and saute for a minute. Add beaten curd followed by cooked rice and salt.

 Mix well and cook for another 3-4 mins. 

Your delicious curd rice is ready to serve. 

It doesn't need any thing else to accompany as it already has all the flavours. It's light on your tummy yet delicious indeed. 

Always add urad dal after Chana dal is lightly roasted as urad dal has tendency to burn quickly. So be careful while frying pulses, burnt one spoil your whole dish.

If you don't have left over rice then prepare fresh and use. Generally over cooked rice is used to prepare curd rice but I like well cooked one. You can prepare as per your preference of rice.

Whenever you want to have light lunch/dinner, just go for it. You will never regret. Hope you will definitely give it a try and don't forget to share your experience with me here, your valuable comments and suggestions, meant a lot.

Happy cooking....

PALAK PULAO

Hello everyone 

Some times we don't feel like to prepare a huge dinner/lunch spread but also don't want to serve khichadi or Dalia then this one is a perfect fuss free one pot healthy meal for everyone in your family, as kids too love this tempting combo of spinach and rice. 

It is so healthy and easy recipe that anyone can try without fail, at the same time super yummy too. You should must give it a try if you too have fussy eaters like mine, believe me you will never regret.

Stepwise recipe is given below, hope you will like it and definitely give it a try.

PALAK PULAO

Serves: 4-5

Time: 45 mins

Ingredients 

2 cup rice (preferably basmati or aged rice)

3/4 cup spinach, finely chopped 

1 tbsp garlic, minced

2-3 green chillies, slitted 

8-10 cashews, broken in half ( lengthwise), optional (I skipped)

1 tsp ghee or butter

1 tsp oil

1/2 lemon

Salt to taste

For tempering:

4 cloves

4 green cardamom 

1 inch piece cinnamon stick

Method:

First of all wash rice and soak it in 2 cup water for 20 mins. 

Now Heat ghee and oil in a thick bottomed vessel, add cashews and fry till little golden , remove on a tissue paper then fry paneer till golden and keep them aside for later use.

 Now add all spices of tempering section in the same oil and saute till everything crackled and become aromatic. Be careful while sautéing so not to burn spices. 

Now add green chillies and minced garlic , let it be golden .

Add chopped spinach and cook stirring occasionally till its water gets evaporated and it gets cooked. 

Now add rice and fry for 2-3 mins .

Then add remaining water of rice and 1 1/2- 2 cups of more water i.e. Generally Double the amount of rice, but be careful as different variety of rice absorb different quantity of water. Add salt and squeeze juice of 1/2 lemon in it.

 Let it cook at high flame, when it starts looking little dry on top then lower the flame and cover with lid. Let it simmer for 5 mins. Then switch off the flame.

 Let it sit for 5- 10 mins covered, then open the lid and add fried cashews to it and mix with light hand gently. Again rest it for 10 mins then serve.

 Your easy, yummy and super healthy rice is ready to be served with gravy dish or with simple raita. It taste best even if taken as it is, it doesn't need any thing else to go with. A simple one pot meal loved by everyone. I served it with chili gobhi , super delicious combo to go.

I soaked rice in exact 2 cup of water to spare me with any indecision of how much water to be added for cooking rice. As we know 2:1 water rice ratio is needed to cook nice fluffy rice, but when we soak it then it already absorb some water and then our ratio gets disturb. So avoid this situation I soaked in exact amount of water and then used the same in cooking too. This will ensure you to get nicely cooked fluffy rice. But first of all know your rice as not all are same.

You can use any other veggies also as per your choice and availability. But then taste may change.

Hope you all will like this super healthy and yummy rice dish, so please drop down your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

CHILI GOBHI

Hello everyone

Now a days everyone is just mad over Chinese cuisine, but as we are Indians and love to give every thing a Desi touch, today i am having a very tempting and quick Indo Chinese recipe. You will definitely fall in love with this delicious combination of Indian plus Chinese cuisine. As we all know veggies are too good for health even then kids don't want to dig in. So to feed them this nutritious stuff try this delectable recipe and I bet you will be surprised to see them asking for more, as I was when my lil one asked😊. You can serve it either in evening snacks or as side dish for roti/ paratha/ poori/ fried rice.

Step wise recipe is given below, do try and let me know too, how's it turned out for you😊

CHILI GOBHI

Serves: 3-4

Time : 20 mins

Ingredients 

1 cup cauliflower, cut in small florets

1 1/2 cup mixed colored capsicum, sliced

2 spring onions, cut in 1 inch long pieces

1 medium onion, thickly sliced 

1 medium onion, finely chopped

1 tbsp finely chopped garlic

1-2 green chilies, finely chopped

1 tbsp + 1 tsp corn flour

2 +2 tsp chilli garlic sauce

2 tsp soya sauce

1/2 +1/2 tsp black pepper powder

1 tsp vinegar

Salt to taste

Oil

Method:

First of all blanch cauliflower florets in hot water till it is half done. Now drain it in a colander and wait till all extra water is drained .

Now add 1 tbsp corn flour, 2 tsp chilli garlic sauce, 1/2 tsp black pepper powder and some salt, mix well and keep aside for 10-15 mins for marination.

Now heat 1 tbsp oil in a non stick wok and saute cauliflower florets on medium heat stirring occasionally till they become nice golden and crisp. Cover it with lid in between sautéing to ensure even cooking of florets. Keep aside for later use. 

Now heat 2 tsp oil in the same wok and add chopped garlic and chilies, let it be golden then add chopped onions .

Fry till onions become little golden. Add capsicum, sliced onions and spring onion, saute for 2-3 mins on medium flame.

 Now mix 1 tsp corn flour, 1/2 tsp black pepper powder, 2 tsp chilli garlic sauce, soya sauce and vinegar in 1/4 cup water( you can adjust these as per your taste preference) . Add this to wok slowly, stirring constantly .

 Let it boil and add salt and fried cauliflower florets to it. Mix well and cook for another 2 mins , till every thing is well coated with sauce.

 Now switch off the flame and garnish with spring onions. 

If serving for tea time snacks then serve immediately to have it crunchy and crispy. Otherwise serve with roti / paratha/ poori / fried rice in lunch or dinner. It can be a perfect lunch box option too, for you and your kids. 

It's very simple yet delicious treat that can be prepared in jiffy , even if you have some unexpected guest at your home and want to serve them something special, delicious yet quick.

So enjoy this super yum quick and easy delicacy with your family and pals. Hope you all will love it and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

ONION AND OREGANO SAUCE FOR SIZZLER AND PASTA

Hello everyone

Now a days who don't like to dig in sizzler platters or hog on pastas with different sauces. But do we know , what makes the main taste in these? Yes , you are right. The main taste makers are the sauces used in these dishes. These sauces enhance the flavour on any dish to many folds, whether it's sizzler/ barbecue or pasta type dishes. So today I have a very distinct flavour  super tempting yet quick and easy onion and oregano sauce. Which I made to go with my pan fried chicken and sautéed veggies platter. And believe me it complimented the whole dish very well.

Step wise recipe is given below, hope you all too fall in love with it.

ONION AND OREGANO SAUCE

Serves: 3-4

Time: max 10 mins

Ingredients 

1 medium small onion, finely chopped 

2 tbsp mayonnaise, I used low fat eggless homemade one

1/4 tsp dried oregano

1/8 + tsp black pepper powder ( as per taste)

1/8 tsp chili flakes

1/8 tsp garlic powder ( optional)

1 tsp whole wheat flour 

Salt to taste

Water or milk ( as per need)

Oil

Method:

Heat some oil in a small pan, add chopped onions. Let it fry till nice golden brown. Be careful , not to burn your onions otherwise the burnt smell will ruin your whole sauce.

Now add whole wheat flour and fry for few seconds. 

Add mayonnaise followed by chili flakes, oregano, black pepper powder , garlic powder and salt. Mix well and add milk or water stirring constantly to avoid lump formation. 

 http://sonicuisine.com/2015/06/eggless-low-fat-garlic-mayonnaise.html

Now let it simmer for 2 mins and transfer to another bowl.

 Your silky yummy sauce is ready to serve.

Either add pasta to this sauce or top it up on your sizzler platter. You can also use it as a dip for your favorite snacks.

You can adjust spices as per your taste preference.

Add milk / water as required to get sauce of right consistency. Sauce thickens on cooling so if needed you can dilute it with warm water/milk .

Hope you will give it a try and please don't forget to share your experience with me. Looking forward for your valuable comments and suggestions, they meant a lot.

Happy cooking....

PAN FRIED CRISPY SPICY CHICKEN WITH SAUTÉED VEGGIES AND ONION OREGANO SAUCE

Hello everyone

Today I am having a very yummy cum healthy chicken platter to make your weekends. We generally prepare chicken curry then we have to prepare rice/roti to go with it. But what, when you don't want this regular combo yet wish to dig in some yummy chicken dish. Then this is perfect for you. Full of veggies and no more oil, yet super tempting and palatable dish to please your tummy in healthy way.

Step wise recipe is given below, do try and let me know too how's it turned out for you😊

PAN FRIED CRISPY SPICY CHICKEN WITH SAUTÉED VEGGIES AND ONION OREGANO SAUCE

Serves: 3-4

Time: 45 mins

Ingredients 

For chicken:

1/2 kg chicken  breast, boneless

1/4 tsp black pepper powder

1/2 tsp chicken masala powder

1 tbsp corn flour

1/4 cup bread crumbs

1/2 tsp lime juice

Salt to taste

Oil

For sautéed veggies :

2 medium carrots, cut in thin strips

3/4 cup French beans, cut in 2 inch pieces

2-3 spring opinion, cut in 1 1/2- 2 inch pieces

1 cup colored capsicum, cut in 2 inch slices

1/2 cup cabbage, cut in length wise strips

1/4 + black pepper powder ( as per taste)

1/4 tsp oregano

1/4 tsp chili flakes

Salt to taste

Oil

Method:

First of all cut chicken pieces in thin slices, horizontally and pierce the pieces with knife or fork so that they absorb flavours nicely. Now marinate it in all ingredients given under for chicken section except oil. Keep it for 20-30 mins for marination.

Heat some oil in a wide pan and place chicken pieces on it. Cover it with lid and let it cook on medium flame for 4-5 mins. Now open the lid and flip chicken pieces. If it released water then increase the flame to high to evaporate any liquid on pan. Again cover and cook till chicken is nice tender and golden. Flip in between to avoid burning and ensure even texture.

For veggies:

In a wok heat some oil and add carrots and beans. Saute for 2 mins then cover and cook for 2-4 mins or till they get cooked but remain crunchy. Now add all other veggies and saute for 4-5 mins. 

Add black pepper powder, oregano, chili flakes  and salt . Again saute for 2 mins and your veggies are ready to go on plate.

http://sonicuisine.com/2016/03/onion-and-oregano-sauce-for-sizzler-and.html

For serving:

Either plate it on cabbage leaf or on sizzler plate to serve as sizzler or simply spread veggies on a plate then place chicken piece on it and finally pour some onion oregano or any sauce of your choice on it, that's it. 

You can use any veggies of your choice. I kept my veggies little crunchy but if you like fully tender veggies then cook covered for some more time.

Enjoy your healthy cum yummy chicken platter in different way.

Hope you all will definitely give it a try and believe me , you will never regret. So what's you waiting, let's start. Please share your experience with me and your valuable comments and suggestions are always welcomed😊.

Happy cooking....

CORN CAPSICUM METHI ( FENUGREEK) FRY

Hello everyone

Some times we don't feel like prepare a huge spread of breakfast or lunch box dishes yet want to have some thing to add zing to your taste buds and at the same time filling too. There are times when we feel lazy or not well to cook then this is one savior recipe , that can be prepared in no time and without much fuss. If you have sweet corns in your stock then you can prepare it in many different ways to serve as a filling breakfast to delectable lunch box. It's healthy too , as full of fibers and other goodness.

Recipe is given below, do try and let me know how's it turned out for you 😊.

 CORN CAPSICUM METHI ( FENUGREEK) FRY

Serves: 4-5

Time: 20 mins

Ingredients 

2 cup sweet corn ( I used frozen) if using fresh sweet corn then boil it.

2-3 medium onions, thinly sliced

3/4 cup mixed colored capsicums, thinly sliced 

1/2 cup fenugreek leaves, finely chopped 

2-3 green chilies, finely chopped 

1/2 tsp ginger garlic paste

1/4 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/4+ tsp black pepper powder ( as per taste)

1/4 tsp chaat masala powder

Salt to taste

1/2 tsp lime juice( optional)

Oil

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add onions and chilies. Add little salt to fasten cooking. 

When onions become little golden then add ginger garlic paste and saute for a minute. 

Add capsicums and methi leaves, saute for 3-4 mins.

Now add corns , black pepper , chaat masala and salt. Let it fry for 4-5 mins or till any extra water in wok is evaporated, switch off the flame. 

If you like tanginess then add 1/2 tsp lime juice at the end and mix well. 

Your super delicious spicy chatpata corn capscicum methi fry is ready to be served. 

Either serve it with a cup of tea or pack in lunch box. This delicious snacks is ready to fight your hunger   In a healthy way.

Adjust chilies and spices as per your taste. You can use any capsicum as per availability.

Hope you will like this super easy yet scrumptious dish and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....