Vidhya's Veg Indian Recipes: simple

Showing posts with label simple. Show all posts

Sunday, 17 December 2017

Vegetable Fried Rice

Step by step procedure to prepare Vegetable Fried Rice with photos explaining each step clearly. There are so many ways to prepare fried rice like Chinese style, Schezwan fried rice and etc.. In most of the recipes we are compelled to use soy sauce, vinegar, schezwan sauce and so on. Like my earlier posts, in Vegetable Fried Rice also I have not used vinegar or soy sauce, but just a table spoon of tomato sauce alone. This particular fried rice will have a unique taste and nice aroma of spring onion combined with flavourful mint leaves and coriander leaves. The procedure is very simple with very less ingredients but with loads of vegetables. This fried rice is my husband's favourite and he likes to have it with chips and sauce. I have prepared the recipe many times and it never failed me from getting appreciations. The fried rice goes well as a comforting weekend lunch and even for a delicious dinner. Now again, we are preparing our fried rice at home, which makes it more healthy and more tasty. As I always say "Home made is always Best". So try this veg fried rice recipe and kindly post your comments. Your comments and feedback are very important for me to keep going with my food blog and with my passion.

Preparation time: 30 min
Cooking time: 40 min
Serves: 2
Category: Variety rice
Recipe by Vidhya

Ingredients

Basmathi rice - 1 cup

Spring onion - 3 springs finely chopped(Keep the white and green part separately)

Carrot - 1 finely chopped

Beans - 8-10 finely chopped

Capsicum - 1/2 of a capsicum, finely chopped

Cabbage - 1/4 portion of a big cabbage, finely chopped

Corn - a handful

Green Peas - a handful

Tomato sauce - 1 table spoon

Pepper - 1 table spoon

Butter - a table spoon

Salt - As per your taste

To Grind

Spring onion - 1 spring

Coriander leaves - a handful

Mint leaves - a handful

Green chilli - 3

Method

Cook the basmathi rice in your regular procedure and let it cool down.
Wash all the vegetables thoroughly and chop them finely. As I have mentioned earlier, keep the white and green part of spring onion separately.
Blend all the ingredients mentioned in To Grind section. Add water, enough to blend them nicely to make a smooth paste.
Take a kadai or thick bottomed vessel, add a table spoon of butter. when butter is melted add white part of spring onion and fry it for a min.
Then add the blended paste, fry it until the raw smell goes off.
Now add the chopped vegetables. Mix it well and close the kadai with a lid and cook it for 15-20 min. Stir the vegetables often. You can sprinkle water if it does looks like burning from bottom of the kadai. Do not add lot of water just sprinkle it.
When the vegetables are almost cooked add green part of the spring onion and stir it for a minute.
Add salt, tomato sauce and pepper. Give a stir and cook for another 2-3 min.
Now add the cooked rice and mix the rice well with the cooked vegetables.
Remove it from hot plate and now the Vegetable Fried Rice is ready to serve.
Eat Vegetable Fried Rice hot and enjoy your meal.

Notes:

Use any vegetable of your choice.
You can use fresh or frozen peas and corn. I used fresh.
You can also replace butter with a table spoon of ghee or oil. But butter is my choice. You can also try using olive oil.
I have not added garlic in my recipe. If you wish to add, mince 1 pod garlic and add it to the melted butter.

Thursday, 7 December 2017

Vegetable Clear Soup

Step by step procedure with photos to prepare Vegetable Clear Soup. This soup is basically prepared with loads of vegetables, pepper and salt. I learnt to prepare this soup from my mom, she prepares it so yummy, me and my sister would have a fight over to finish it. I used to give this vegetable(with selected vegetables) soup with a pinch of pepper and enough of salt, to my daughter when she was just 2 years old and just started to have spicy food. Often I cook this soup especially during winter days. It makes a healthy and soothing evening time snack. But soup is not only for winter weather but also gives great relief from cough and cold, make sure you add more pepper to the soup and have it hot. Vegetable soup can also be served as a starter or an appetiser. Try this soup at your home because homemade is always best☺. Click here Creamy Spring Onion Soup to see the procedure for another delightful soup.

Vegetable Clear Soup

Preparation time: 15 min
Cooking time: 30 min
Serves: 2
Category: Soup
Recipe by Vidhya

Ingredients

Vegetables to steam/pressure cook

Carrot - 1 finely chopped

Beans - 12 finely chopped

Baby corn - 5 chopped

Cauliflower - 5 floret

Broccoli - 4 -5 floret

Green peas - a handful (Use fresh peas or frozen peas)

Vegetables to be stir fried

Onion - 1 finely chopped

Spring onion - 2 springs (White and green part chopped separately)

Garlic - 1 table spoon finely chopped

Butter - 1 table spoon

Salt and Pepper - as per your taste

Method

The method to prepare Vegetable Clear Soup is very simple. But the real thing is cleaning and chopping the whole lot of vegetables. But you will realise the time is worth spending, when you sip a spoonful of home made soup.

Rinse all the vegetable thoroughly in water. Chop them finely as shown. Keep the Vegetables to steam/pressure cook and Vegetables to be stir fried separately.
Take a vessel enough to cook the vegetables. Add 1 1/2 cup of water and put the vegges mentioned in Vegetables to steam/pressure cook section.
Pressure cook for 20 min/5-6 whistles. Allow the pressure to settle down by itself. If you are boiling the vegetables, add same amount of water and cook until the vegetables are fully cooked and soft.
Now take a pan/kadai, add a table spoon of butter. When it is melted add minced garlic, onions and white part of spring onion.
When the onion turns transparent, add green part of spring onion. Stir it for a minute.
Now pour the boiled vegetables along with water used for cooking vegetables and add another 1/2 cup of water.
Add salt and pepper. Bring the heat to low and cook until it is boiling/cook for another 5-7 min.
Now the hot Vegetable Clear Soup is ready.

Vegetable Clear Soup
Vidhya's Veg Indian Recipes

Monday, 4 December 2017

Arisi Parupu Sadam/ Dal Rice

Step by step procedure with photos, to prepare Arisi Parupu Sadam. Arisi parupu sadam is a very popular rice recipe in Coimbatore. Though I brought up around the same district, my mom haven't prepare this dish at home. I got to taste this delicious dal rice at my friend Saranya's home. This was during my school days and I still remember, how tasty her mom would prepare the rice!!! So I phoned her up on a weekend and got the recipe. And I told her,if it comes out well and taste similar to her mom's preparation, I would share the recipe in my blog.

Arisi Parupu Sadam

Well, this is quite an easy to prepare and comforting one pot meal. Addition to it, my hubby is fond of dal dishes, so I didn't wait to prepare. This was the first time he got to taste Arisi parupu sadam and he liked it very much and my 3 year old little one also loved it. So here I am sharing the recipe with you. I used raw rice, but par-boiled rice or puzungal arisi is the best choice to prepare Arisi Parupu Sadam. Scroll further to see the full recipe.

Preparation time: 25 min
Cooking time: 20 min
Serves: 3
Category: Variety rice
Recipe by Vidhya

Ingredients

Rice (preferred par-boiled rice/puzungal arisi) - 1 cup

Thoor dal/Pigeon pea/Thuvaram parupu - 1/2 cup
Sambhar Powder (Ready-made powder also will do for this dish) - 1 table spoon

Tomato - 2 Medium sized finely chopped

Onion - 1 Medium sized chopped lengthwise

Ginger - 1 spoon finely chopped

Garlic - 1 spoon finely chopped
Ghee(Optional) - 1 table spoon
Salt - As per your taste
Coriander leaves - 1 table spoon finely chopped

To temper

Mustard seed/kadugu - 1/2 spoon

Cumin seeds/Jeera - 1 spoon

Dry chilli - 1

Oil - 1 to 1 1/2 table spoon

Method

Now we will see how to prepare Arisi Parupu Sadam/Dal Rice...

Cook the rice and dal separately. For cooking rice I used water in the ratio of 1:2.
Chop the tomato, onion, ginger and garlic.
In a kadai, pour 1 to 1 1/2 spoon of oil. When it is hot add mustard seeds. Allow it splutter. Now add jeera and then add ginger and garlic. Fry until the raw smell of ginger and garlic goes off and it should turn slightly brown.
Add chopped onion and stir it until it turns transparent/golden brown.
Now add the chopped tomato, give a stir. Add turmeric powder, sambhar powder and salt.
Cook until tomatoes get mushy. Now add the cooked dal and mix it well. cook for another 4-5 min in medium heat.
Now add a table spoon of ghee. Give a stir.
Remove the kadai from hot plate.
Now add the cooked rice and mix it well. Garnish it with coriander leaves.
And now the Arisi Parupu Sadam is ready to be served with vadam/apalam/potato poriyal.

Arisi Parupu Sadam

Note:

For cooking dal - Soak the dal in water for 20 - 30 min before cooking. Add a pinch of turmeric powder while pressure cooking the dal.
I used home made sambhar powder. you can also use ready-made sambhar powder.
Add curry leaves while tempering would add more flavour to the rice.

Saturday, 25 November 2017

Potato Pulao/Potato Rice

Potato pulao is a perfect lunch box recipe. This is also best suitable for a quick meal/simple dinner as it is very easy to prepare in just 30-40 min. Papad/Apalam would be best accompanied with potato rice or it is simply fine with no side dish. Raitha also goes well with this spicy pulao. Potato pulao is a very tasty rice recipe, kids would love them more as it has their favourite vegetable -Potato. Simple step by step procedure associated with pictures to explain each step for Potato Pulao/Potato Rice recipe.

Preparation time: 20 min
Cooking time: 30 min
Serves: 2
Category: Variety Rice
Recipe by Vidhya

Ingredients

Basmathi rice - 3/4 cup

Potato - 2 Medium sized chopped

Onion - 1 Medium sized, chopped lengthwise

Garlic - 1 spoon chopped

Ginger - 1 spoon chopped

Green chilli - 1 finely chopped

Oil/Ghee - 1 table spoon

Salt - As per your taste

Spices

Bay leaf - 1

Cinnamon Stick - 1 to 1 1/2 inch

Star Anise - 1

Cardamom- 3 nos

cloves- 3 nos

Spice powdered/Ready-made Powder

Turmeric powder - 1/4 spoon

Chilli powder - 1/2 spoon

Garam masala powder - 1/2 spoon

Coriander powder - 1/4 spoon

Method

Cook the basmathi rice and allow it to cool.
Chop onion, garlic, ginger and green chilli.
In a kadai, add a table spoon of ghee/oil (I used ghee), when it is hot add the spices mentioned in Spices section.
Fry until the spices are aromatic. Add chopped onion, garlic, ginger and green chilli.
When the onion is golden brown/transparent, add chopped potatoes.
Add turmeric powder and mix it well.
Close the kadai with lid and cook in medium heat for at least 15-20 min.
Now add chilli powder, coriander powder, garam masala powder and salt. mix it well and cook for another 10 min in low heat.
When the potato curry looks well blended, add the cooked basmathi rice. Mix well and remove it from hot plate.
Potato pulao is ready to eat or for lunch box.

Notes:

If you are doing it for your kids, you can avoid green chilli.
When the curry is completely blended, you can stir fry for few more minutes in low heat to roast the potato, it adds more taste to the pulao.

Tuesday, 21 November 2017

Creamy Spring Onion Soup

Spring onions are great in taste and also rich in nutrition. Creamy spring onion soup is made with very minimal ingredients, to enhance the taste and to obtain a creamy flavour I have included milk and a piece of potato. This warm and soothing soup is a great compliment for cold nights. Step by step procedure below with photos - Creamy Spring Onion Soup.

Preparation time: 15 min
Cooking time: 10 min
Serves: 2
Category: Soup
Recipe by Vidhya

Ingredients

Spring onion - 10 - 12 springs
Onion - 1/4 of a medium sized onion, finely chopped
Potato - 1 Medium sized
Milk - 1 1/2 cup
Butter - 2 - 3 table spoon
Pepper and salt - As per your taste

Method

Boil the potato, peel the skin off and keep it aside.
Chop onion, spring onion(white and green part separately) and set it aside.
In a kadai, add a table spoon butter.
When it is melted add onion and white part of spring onion.
Fry it until the onion becomes transparent/golden brown.
Now add green part of spring onion and fry for 2-3 min.
Transfer it to a blender. Include the boiled potato, add half a cup of water and half a cup of milk. Blend it to a smooth paste.
Take the same kadai, add the a table spoon of butter. when the butter is completely melted add blended paste and add a cup of milk, in medium heat allow it to boil.
Add salt and pepper and cook for 2 more minutes.
Creamy spring onion soup is ready to serve.