Mixed Vegetable Korma

For vegetarians this is one of the best recipes and rich source of nutrition. You can pretty much use any kind of vegetable in this delicious and flavorful vegetarian curry dish.

Ingredients:

3 tablespoons oil

1/2 teaspoon cumin seeds

1 medium size onion diced

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

4 carrots peeled cut into ½ inch cubes

1 green bell pepper cut into ½ inch pieces

1 red bell pepper cut into ½ inch pieces

1 orange bell pepper cut into ½ inch pieces

2 medium size potatoes cut into ½ inch cubes

2 cups cauliflower florets medium size

1/2 cup tomato puree

1 teaspoon curry powder

1/2 teaspoon cilantro powder

1/2 teaspoon cumin powder

1/4 teaspoon red chili powder

1/2 teaspoon pepper powder

1/4 teaspoon turmeric powder

1/2 cup heavy cream

1/2 cup yogurt

1/2 cup cashew nuts

Salt to taste

Cilantro leaves to garnish

Mint leaves to garnish

Preparation:

Heat oil in a deep nonstick pan.

Add cumin seeds, onions, garlic, ginger and sauté.

Cook on medium heat until onions are light brown and the raw flavor of the garlic and ginger is gone.

Add turmeric powder and mix well.

Add half cup of water and mix well.

Add potatoes and cook for 3-5 minutes until they soften.

Add carrots, bell peppers and other vegetables and cook.

Add cumin powder, curry powder or garam masala powder, salt, cashews and mix well.

Cook for two to three minutes.

Add half cup water as needed, tomato puree and mix well.

Add heavy cream, stir well and cook till the vegetables are almost cooked.

Transfer delicious korma in a serving bowl.

Sprinkle chopped cilantro on top.

Serve hot with a swirl of cream on top.

Enjoy with naan or rice.

Rice Pulao

There are so many great rice recipes that are delicious and easy to cook. Pulao is one such recipe that can be pressure cooked or cooked in a pan by adding vegetables of your choice. You can use  basmati rice, simple rice or brown rice to make pulao. Rice is a grain that is rich source of fiber and about 98% percent digestible.

Ingredients:

2 cups basmati rice (I use Royal Basmati brand)

2 tablespoons oil

1/2 cup onion chopped

1/2 cup green peas

2 carrots diced

6-8 green beans chopped

2 bay leaves

1 teaspoon cumin seeds

1 cinnamon stick

2-3 cloves

4-5 peppercorns

Pinch of turmeric powder for color (optional)

4 cups of water

Salt to taste

Garnish of your choice (fried nuts or cilantro leaves)

Preparation:

Heat oil in a pan. Add bay leaves, cardamoms, cinnamon, cloves and cumin seeds. Sauté till the seeds splutter. Add peppercorns, turmeric and mix.

Add onions and saute till light brown.

Add carrot, beans, peas, and salt. Stir to mix, cover and cook for 2-3 minutes.

Add four cups of water and boil.

Add rice and cook in a pan until done or pressure cook with one whistle.

Open the lid and serve hot

Butter Chicken (Murgh Makhani)

Butter Chicken is one of the most popular Indian dishes across the world and is very delicious. This dish is liked by all age groups and my family loves it. This delicious chicken recipe is also popular by its Hindi name - Murgh Makhani. The taste of the buttery- creamy chicken masala is just awesome and never to be forgotten. The extra quantities of butter makes it very delicious and goes well with rice or any bread, naan or rotis.

Ingredients:

2-3 pounds boneless chicken cut into 1 inch pieces

1/2 cup yogurt

1 tablespoon lemon juice

2 tablespoons butter (or oil)

1 medium size cinnamon stick

2 bay leaves

2 green cardamoms

2 whole cloves

I/2 teaspoon cumin seeds

1/2 teaspoon kasuri methi

1 medium size diced onions

1 teaspoon garlic paste

1 teaspoon ginger paste

1/2 teaspoon turmeric powder  

11/2 teaspoon cilantro powder

11/2 teaspoon cumin powder

11/2 teaspoon garam masala (curry powder)

1/4 black pepper powder

 *Can be substituted by butter chicken masala

1/4 red chilli powder

2 teaspoons tomato paste

1/2 stick butter

1/4 cup heavy cream

1/2 cup water

Salt to taste

Fresh cilantro leaves for garnish

Preparation:

Marination

Marinate chicken pieces in yogurt and lemon juice. Keep overnight in a refrigerator.

Seasoning:

Melt butter in a pan.

Add bay leaves, cloves, cinnamon, cardamom, kasuri methi, and cumin seeds. Let them become little brown until the flavors starts coming.

Add diced onions, ginger paste, garlic paste and cook until they are brown in color.

Add 1/2 cup of water and cook again till the onions and soft and tender into sauce. Add tomato paste and mix it well with a stir.

Add cilantro powder, cumin powder, garam masala, chilli powder, turmeric powder, black pepper and salt to taste. Add butter stick and heavy cream. Cook for 5 minutes and add desired quantity of water to make gravy.

Add chicken pieces into the sauce. Simmer the heat and cook for 15-20 minutes until all the chicken pieces are well blended with the gravy.

Garnish with cut cilantro leaves and serve it with naan or roti, or rice and enjoy.

Chickpea (Garbanzo Beans) Salad

Fresh home grown organic vegetable are good for salads and provide a great nutrition value. It serves as a great appetizer. Chickpea salad will keep you full for ling hours and is very satisfying. I love it and good for office lunch.

Ingredients:

2 cups chickpeas soaked overnight and boiled (use canned for quick recipe)

or

2 cans (15 ounce) organic garbanzo beans (rinsed and drained)

1 medium size green bell pepper, chopped

2 red mini sweet peppers, chopped

2 yellow mini sweet peppers, chopped

2 orange mini sweet peppers, chopped

1 small cucumber, chopped

1 medium size carrot, chopped

1 tomato nice and firm (don’t use overripe), chopped

2 sticks of celery, chopped

Few kale leaves (remove stems), chopped

1/4 cup of purple cabbage, chopped

1/4 cup of regular cabbage, chopped

1/4 cup of moong sprouts (optional)
1/2 cup boiled potatoes, chopped (optional)

3 tablespoons avocado oil or olive oil

1/2 teaspoon freshly ground pepper powder

1/2 teaspoon garlic powder

1/2 lime freshly squeezed

Salt to taste

Preparation:

Combine all salad ingredients in a big bowl and mix.

Add avocado oil, pepper powder, garlic powder, lime juice, and salt.

Toss it well until all ingredients are uniformly blended. If you need more salt or pepper add according to your taste. I like spicy so I use red chilli powder for that extra kick.

Garnish with cilantro, basil leaves and slices of lime.

Enjoy!!

Cauliflower Mashed Potato

Cauliflower mashed potato is very simple, yummy, and low carbohydrate recipe. It is great dish for diabetics.

Ingredients:

1 medium head cauliflower florets

2 tablespoons butter

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1/4 cup milk

2 tablespoons sour cream

1/2 cup Mexican blend cheese

1 teaspoon chopped spring onions for garnish

Salt to taste

Preparation:

Separate cauliflower florets.

Bring a large pot of water and boil on a medium to high flame.

Add cauliflower florets and cook until really tender for 10-12 minutes.

Drain well and remove excess water by pressing with paper towels.

Transfer to a pot and mash cauliflower with a potato masher until floret chunks are smooth. Keep aside.

Melt butter in a separate or same pan on a medium heat. Add milk, pepper powder, garlic powder, salt, sour cream and mix well.

Add Mexican blend cheese and stir all ingredients.

Now add mashed cauliflower and mix it well with the spices for 2-3 minutes.

Garnish with chopped spring onions.

Serve hot with bit of melted butter over it.

Stir Fried Vegetables

Vegetable stir fry is a great tasty, easy recipe for any age group. You can use your choice of seasonal vegetables with some spices.

Ingredients:

2 tablespoons oil

1 medium onion thin sliced

1 teaspoon garlic powder

1/2 teaspoon ginger powder

1/2 teaspoon pepper powder

2 cups diced yellow squash

2 cups diced zucchini

2 cups cauliflower florets

1 cup celery sliced

1/2 teaspoon chicken flavor bouillon powder (brings nice flavor)

1 tablespoon soy sauce

Salt to taste

Preparation:

Heat oil in a pan on a medium heat.

Add onions and sauté for 2-3 minutes until softened.

Add vegetables and increase the heat to high flame, stir for 3-4 minutes until vegetables are tender crisp. Cover with the lid for 1-2 minutes and stir.

Add garlic powder, ginger powder, pepper powder, chicken bouillon powder, soy sauce and salt to taste.

Serve over steamed rice or enjoy with a bread of your choice.

Asparagus Garden Salad

Asparagus combined with home grown organic leafy vegetables are great for salad and is delicious. Asparagus is low in calories and rich source of nutrients, including fiber, fol-ate and vitamins A, C and K. Additionally, asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure etc. 

Ingredients for Salad:

8 cups blend of salad greens (kale, baby spinach, & romaine lettuce leaves)

2 cups diced tomatoes

2 cups diced celery

2 cups diced carrots

2 cups fresh moong sprouts

2 cups diced sweet mini pepper blend

2 cups cabbage

16-20 asparagus steamed or sauteed (whole or cut) 

1 cup mexican blend cheese (optional)

Ingredients for Dressing:

1 cup avocado oil or olive oil (I love avocado oil)

2 tablespoons white vinegar

1 tablespoons lemon juice

2 tablespoons of water

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1/4 teaspoon thyme or oregano flakes

1/2 cup heavy cream for creamier version (optional)  

Salt to taste

Preparation:

Mix all salad ingredients in a big bowl, toss it nicely. Refrigerate for 15-20 minutes.

Combine all dressing ingredients. Put it in a blender or a mixer and puree until smooth.

Drizzle freshly tossed asparagus salad with home made dressing (creamier or non-creamier).

 Note:

Use organic ingredients in your salad if possible

Garden Salad

Home grown organic leafy vegetables are great for salad and is delicious.

Ingredients:

8 cups blend of salad greens (kale, baby spinach, & romaine lettuce leaves)

2 cups diced tomatoes

2 cups diced celery

2 cups diced carrots

2 cups fresh moong sprouts

2 cups diced sweet mini pepper blend

2 cups cabbage

1 cup mexican blend cheese (optional)

For Dressing:

1 cup avocado oil

2 tablespoons white vinegar

1 tablespoons lemon juice

2 tablespoons of water

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1/4 teaspoon thyme or oregano flakes

Salt to taste

Preparation:

Mix all salad ingredients in a big bowl, toss it nicely. Refrigerate for 15-20 minutes.

Combine all dressing ingredients. Put it in a blender or a mixer and puree until smooth.

Drizzle freshly tossed salad with your home made dressing.

Vegetable Spaghetti

It’s a great recipe for all occasions and for all age groups. It’s tasty, easy to cook at home and kids love it.

Ingredients:

16 ounce packet, thick Spaghetti

2 tablespoons olive oil

1 cup sliced onions

1 teaspoon minced garlic

1/2 cup sliced carrots

1/4 cup sliced green peppers

1/4 cup sliced yellow peppers

1/4 cup sliced red peppers

1/4 cup celery

1/4 cup frozen peas

1 tablespoon soy sauce

1/4 teaspoon Sriracha sauce

1/2 tablespoon black bean sauce (optional)

1/2 teaspoon pepper powder

Salt to taste

Preparation:

Cook and drain spaghetti as directed on package.

Keep aside for seasoning.

Heat oil in skillet over medium-high heat.

Add onions and garlic. Sauce until light brown.

Add carrots, peppers and peas.

Continue stirring until vegetables are crisp and tender.

Add pepper powder, salt, sriracha sauce, and black bean sauce.

Keep stirring.

Add cooked spaghetti, soy sauce and salt to taste.

Mix all ingredients with continuous stirring over high flame for 1-2 minutes.

Turn off the flame and serve hot.

Note: Spaghetti can be substituted with lo Mein Noodles

         Make sure Noodles are not overcooked.

        Rinse with cold water after boil to remove extra starch.