Archive for the ‘Vegetables’ Category

This is  a great one pot meal.The warm chili with a side of toasted bread or tortilla chips is so good on the tummy.


Vegetable stock – 1/4 cup

Onion- 1, coarsely chopped

Green bell pepper- 1, seeded and finely chopped

Red bell pepper- 1, seeded and finely chopped

Garlic – 1 tsp, finely chopped

Ginger- 1 st, finely chopped

Ground cumin – 2 tsp

Chili powder- 1/2 tsp

Tomato paste- 2 tbs

Diced tomatoes- 1 cup

Kidney beans- 3/4 cup- pressure cooked, without being mushy

Black eyed peas – 3/4 cup, pressure cooked without being mushy

Salt & Pepper

Oil- 2 tbs

Tortilla chips- to serve ( optional)



1.Heat oil in a large saucepan, add the onion, saute for a couple of minutes. Add green bell pepper, red bell pepper and continue to saute for a 3-4 minutes.

2.Add chopped garlic and ginger, cumin, chili powder, tomato paste and tomatoes.Pour the stock and simmer for a good 20 minutes. Season with salt and pepper and simmer again for 5 minutes.

3.Stir in all the beans and simmer for additional 5 minutes or until heated through.Serve immediately with tortilla chips or toasted bread-which is what I did.



Serves: 4

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Zucchini Soup


Zucchini-4 nos



Cream-as much as you like

Water- as much as you like



Butter-2 table spoon



1.Peel the skin and dice the zucchini.Finely chop the onion.

2.Melt butter in a pan and fry the onion until pink and then add the diced zucchini.Fry for a couple of minutes.

3.Add some water and cook covered. Also, throw in 2 cloves.

4.Once cooked, switch of stove, cool and blend the zucchini .

5.Heat a pan and pour the blended puree , add water little by little, as desired.

6.Sprinkle salt, add the desired quantity of cream and give it a light boil before removing from fire.

7.Serve warm with bread/ salad


Ps:To make a vegan version, substitue butter with oil and donot cream.It tastes equally awesome.

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Cucumber-1/4 cup

Carrot-1/4 cup

Beets shredded-1/4 cup




lemon juice- to your liking

Mint leaves- a few


1.Run the tomato, cucumber,mint leaves, beets and carrot in a blender.

2.Strain the juice from the vegetables.

3.Add salt, pepper and a few drops of lemon juice to the strained juice and garnish with mint leaves.Its 100% refreshing.


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Bindi/Okra-35 nos

Oil-for shallow frying

Onion-1,sliced thin


Garam masala- a pinch


For the stuffing:

Besan /gram flour-3 table spoon

Dhaniya /corriander powder-3/4 tea spoon

Red chilli powder-1/2 tea spoon

Amchur /dry mango powder- a pinch



1.Slit the okra  3/4th lengthwise.

2.Mix all the ingredients under “stuffing” and liberally stuff the mixture into the slit okras.

3.Heat oil in a kadai and shallow fry the stuffed okra.Set aside for the oil to drain.

4.Heat 2 table spoon oil in a kadai/wok,fry onions until pink and yet crisp

5.Fry the capsicum until cooked yet crisp.Add a pinch of garam masala and little salt.Top this fried mixture on the shallow fried okra and mix well.

6.Serve with rotis.


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I had this sudden craving for eating tacos and especially after seeing Sushma’s mini taco bell, I couldnt wait to get my hands on my own version.It was not difficult to make, but little little of a couple of things  had to be put together.And, it is worth it A.B.S.O.L.U.T.E.L.Y.


Tomato salsa:

Tomatoes-2,finely chopped

Olives-3 table spoon from the canned ones, sliced

Sweet corn-3 table spoon from the canned ones

Cilantro-a handful chopped

Onion-1/2 of a small onion chopped

Lemon juice-1 1/2 tea spoon



Mix all the ingredients and add salt, pepper to suit your taste. Set aside.


Basmati rice-1/ 2 cup

Cumin seeds-1/2 tea spoon

Butter-1-2 table spoon


Water-1 cup

Heat butter in a cooking vessel and splutter cumin seeds, add rice , water and salt and cook until the rice grains are done and separate.Set aside.


Ripe avocado-1

Onion-1/2 of a small one, chopped

Tomato-1 small, chopped

Cilantro-a handful

Lemon juice-1 1/2 tea spoon

Jalapeno pepper-1


Scoop the flesh of the avocado,mash it with a spoon to a fine pulp.Add finely chopped tomatoes, onion,jalapeno pepper, cilantro, salt and lemon juice.Mix well and set aside.

Bean filling:

Vegetarian refried beans-1/2 of 16oz can

Onion-1/2 chopped

Garam masala-a pinch

Oregano- a pinch

Jalapeno pepper-1

Taco seasoning


Heat a table spoon of oil, fry onion until light pink, add the refried  beans, jalapeno pepper, garam masala, salt and oregano.Cook until everything blends and gives a nice flavour.


Taco shells- store bought

Cheese ( preferably mexican)

Sour cream / curd

Lettuce- for the crunch

Tabasco hot sauce


1.Microwave the taco shells as per the packet instruction.

2.Take a taco shell,fill some rice,then the refried beans filling,salsa,guacamole,sour cream/curd, cheese and finally lettuce.Get ready to attack.

Fillings: serve 2

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Broccoli- 1 big,cut into flowerettes

Vegetable stock-2 cups



Heavy cream ( optional)- to your liking


1.Cook the broccoli flowerettes in hot water for 10 -15 minutes.Drain water and keep the broccoli aside to cool.

2.Run the broccoli flowerettes in a blender to form a puree consistency.

3.Add vegetable stock to the broccoli puree and cook them over low flame for 5-7 minutes.

4.Add salt, pepper and cream to your liking.I followed the cream option, while TH chose to go without it, he said the one without the cream tasted pretty good too.But I loved my very own creamy broccoli soup.Serve with some grilled bread.


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White Pumpkin Subzi




Diced white pumpkin pieces-2 cups


Sugar-1/2 tea spoon

Oil-1 1/2 table spoon

Grind together:

Grated coconut-1/4 cup

Red chillies-12

Garlic-4 flakes

Cumin seeds-1/4 tea spoon

Garam masala powder-1/2 tea spoon


1.Cut onions into long thin pieces and tomatoes into small pieces.

2.Fry onion in oil.When it is half done,add pumpkin pieces and fry for 2 minutes.

3.Mix tomatoes and fry for few minutes and then add the ground masala.Fry until a good aroma comes out of it.

4.Pour enough water to cover the pieces, with salt and sugar.

5.Cover and cook on a low flame till the pumpkin becomes soft.Add cut corriander leaves and curry leaves.Serve hot with chappathis/rice.


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