Vegetarian food


Healthy eating is tough, is challenging, is boring, and is quite expensive. However, when you apply a little bit of creativeness in preparing your meal, it is no longer tough, challenging, boring or even expensive. You might have seen several recipes I have been posting, I know it is not typical Indian food we all like to eat. However, it is important to have a list of recipes we can use and what better way to memorize them than this blog, right?

I prepared this warm quinoa salad after being a little bored of eating Oats for almost two weeks. My daughter had a box of Organic Quinoa and she asked me to try it.

Ingredients:

  1. 1 cup quinoa, yielded 2 cups of cooked quinoa.
  2. 1/2 onion
  3. 1/2 each green, yellow and red capsicum or bell pepper
  4. 1 tsp olive oil
  5. 1/2 tsp jeera
  6. 1 tsp red chilli powder
  7. 1 cup cooked Channa or Garbanzo beans
  8. Salt to taste

Method:

  • It was easy to prepare, 1 cup of quinoa, cooked in 2 cups of water. Yielded quite a bit of the same. Follow cooking instructions on the package.
  • In a non stick pan, heat oil and add jeera
  • Once it  starts cracking, add onion and all colored peppers.

  • Saute until Onions turn translucent.
  • Add garbanzo beans, channa.
  • Add red chilli powder, salt. and the cooked quinoa.
  • Simmer and let it all mix together.

  • Serve warm.
  • You can add lemon if you wish, I don’t like, so skipped.

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Everyone I know here in the United States have been eating healthy. When we had this conversation in our Satsangha, it was surprising to see everyone using millets, oats and jowar kernels. My Sister Suma said she prepared this Jowar Upma the next day and shared the picture and recipe. Here it comes, the most tasty, healthy and delicious upma.
Thanks Suma for an amazing recipe.

  • Soak Jowar overnight.
  • Wash and cook Jowar in pressure cooker.
  • 1 cup jowar added 1 and half cups of water.
  • Cut all color peppers, carrots, onion, small cucumber and green chili
  • Heat Oil and add mustard, Chana and urad dal, chili
  • Added onion first, mixed and then the cut vegetables
  • Added cooked jowar it still had water I didn’t add that water
  • Added little water and salt and kept on stove for a good 15 mins
  • Added 🍋

It has been a couple months since I was on regular travel, and you know how hard it is to maintain a good diet while traveling. The past week I have been home, and just local travel to work, decided to make it Oats week or if I may say Oats month.

I am replacing Oats for everything, Dosa, rice, gojju avalakki, and pongal. All recipes coming here soon.

For now, here is Oats Khara Pongal.

I have ground Oats with flax seed and stored in a air tight container. This is the box we got from Costco. The oats are quite thick and so I ground it to fine powder along with flax seed.

Ingredients:

  • 1 cup ground Quaker Oats
  • 1 and 1/2 cups hesaru bele or moong dal
  • 6-7 curry leaves
  • Whole and ground black pepper
  • 1 tsp Jeera – Cumin
  • pinch of hing
  • 4 tsp Oil
  • 3 green chillies

Method:

  • In the pressure cooker, add oil. When it becomes hot, add the  jeera, curry leaves, green chillies,  haldi, black pepper and fry for a few minutes.
  • Next, add the moong dal and fry.
  • Add water to cover moong dal, and also salt to taste.
  • Close the pressure cooker, and allow for 2 whistles. Dal is cooked.
  • Add  oats in a large bowl, with enough water to cover and cook until soft.
  • Now, add the cooked moong dal and let it cook for 5-6 minutes.
  • Your most healthy, spicy, peppery Oats Pongal or Khichadi is ready!
  • I made it a little watery since I didn’t want to eat it with anything else.
  • A hot cup of yummy pongal is all I had for lunch.

 

This Sunday we had Satsangha of our Beloved Rayaru at Ms. Vandhana’s house. Satsangha has become an event which I look forward for every single month. The pooja, the prayer,  the bond we have with each and every family cannot be described in words. Each one of us have become so close that I feel that they are my sisters. Like I said, it is an unbelievable bond and to know each and every one of them has utmost devotion towards our beloved Rayaru is just amazing.

During this satsangha at Ms. Vandhana’s house, we were all stumped by two amazing food items, something very new for most of us and really really tasty. A pressure cooked lemon pickle which I will post soon, and this amazing and tasty pan.

Ms. Vandhana was kind enough to allow me to record the recipe, and here I am posting it as is. Thanks Vandhana for the amazing pan recipe. Hope this recipe is now going to reach every nook and corner that this blog reaches as well.

Ingredients:

  1. 5 Betel leaves – torn into small bits
  2. 2 tablespoon regular supari, or triveni supari
  3. 1 spoon roasted saunf, or commonly called as fennel seeds, or Badi Saunf
  4. Little honey to bind together
  5. Roasted Coconut
  6. Gulkhand – optional

Method:

  1. Mix all of them together
  2. Serve after a scrumptious meal.

Can you guess what PC2 is? Of course, you can after seeing the image below –  Potato, Capsicum and Corn. Such a great combination, and can be done within minutes. Quick, and easy and yummylicious.

Ingredients:

  • 4 Potatoes
  • 2 Red Capsicum(Bell pepper), you can use any color, I used Red
  • 1 box frozen corn
  • 3 Green Chillies slit lengthwise
  • 1 sprig curry leaves finely chopped
  • 3-4 springs coriander leaves finely chopped
  • 1 inch ginger finely grated
  • Lemon juice to taste
  • salt to taste
  • 2 tsp oil, 1/4 tsp mustard seeds, 1/2 tsp jeera

Method:

  1. Clean, boil and remove the skin of the potatoes. Chop into bite size pieces. You can boil them traditional way or use microwave.
  2. Microwave the frozen corn.
  3. I also microwave red capsicum for 3-4 mins until it is soft
  4. Next, in a pan heat oil. Add mustard seeds, jeera, green chiilies, curry leaves. Fry for 2-3 minutes.
  5. Next, add potatoes, and grated ginger. Keep frying for another 3-4 minutes on low heat.
  6. Add Red Capsicum, and corn.
  7. Finally, add salt, and coriander leaves.
  8. Just before serving, add the lemon juice.

Another look at the yummy, quick and easy palya:

P.S: I ate it as is, but it is a good combination to use in a chapathi wrap, or eat it with chapathi. You can also use different colors of capsicum.

With all the traveling and work, it has become hard to follow any diet. Since this week I was not going to travel, I decided to at least focus on some healthy eating. We had a huge can of chickpeas, and so decided to prepare this yummy salad as I call. It took less than 10 minutes to put this dish together. You can definitely prepare this as a starter for many of your get together.

Ingredients:

  • 2 potatoes boiled and peeled
  • 2 cups soaked chickpeas – I used canned, washed and drained
  • Red chilli powder to taste
  • Chat masala powder to taste
  • Tamarind and Date chutney from store
  • Green chutney from store
  • Bhel mixture from store
  • Finely chopped onions, and cilantro

Procedure:

  • Boil potatoes, and chop them. You can also microwave and chop them into bite size.
  • I also microwaved the chickpeas so they are a little soft
  • Put the potatoes, chickpeas, onion in a bowl
  • Give a good toss.
  • Add both chutneys, red chilli powder, chat masala powder and cilantro.
  • Serve by topping the Bhel mixture.

P.S: You can definitely skip onion and add tomatoes and cucumber and carrot.

It is raining bondas at my place. Just kidding. No, to be correct it is raining Doddapatre  or ದೊಡ್ಡಪತ್ರೆ, I mean it is growing like crazy all over the pots. And so I decided to prepare this yesterday for Father’s Day, but was unable to do so. And since it rained heavily today, prepared and since it was not in the blog, clicked a few pictures to share with you all and have a digital memory.

Ingredients:

  • 1/2 cup gram flour or besan
  • 1 tsp red chilli powder
  • A pinch of asafoetida or hing
  • A pinch of Turmeric or haldi powder
  • Salt to taste
  • Oil for deep frying
  • Whole Doddapatre  or ದೊಡ್ಡಪತ್ರೆ  leaves, washed and dried.

Method:

Put the gram four in a bowl. Mix the red chilli powder, turmeric, hing, and salt. Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.

Put oil in a wok and set over medium heat. When the oil is medium hot, dip the leaves in the batter and drop them in the oil, one by one. The batter was a little thick when compared to other bonda’s I prepare since these leaves are very tender.

Click on the pictures to see a bigger image.

 

 

 

Fry both sides until the fritters turn crisp and golden. Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper. Server hot with hot hot Tea.

 

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