Monday, October 29, 2007

A Soup and A Stir-Fry

I often make this combo for a vegetarian Dinner.
It is vegetable Soup and Broccoli Stir-Fry.

The recipe of the soup comes from the kitchen of Rachael ray with slight variations and the broccoli stirfry is just a simple Indian variation for a vegetable that I like very much!

All in all this combo is very healthy and low cal.

For the Vegetable Soup-

You will need-

1 big Onion
2 Tomatoes
1 tsp chopped Garlic
1 cup chopped Celery
2 Carrots
A hanful of Green Peas
A handful of Green Beans
1 Potato
Black Pepper Pwdr
Poultry Seasoning(optional)
Olive Oil


Chop all the vegetables roughly.
I normally follow-chop and drop principle.
In a big vessel, heat 1 tbsp Oil.
Saute Onion and Garlic for a while.
Add Celery and Tomatoes.
Mix well.
Add the Carrots,Potato, Green Beans and Peas.
Keep stirring it occasionally.
Add salt and pepper and 1 tbsp poultry seasoning.
Instead of poultry seasoning you can also add Italian seasoning or any other combination of herbs of your choice.
Roast well and then add 2 glasses of water.
You can also add vegetable stock.
Boil well and serve immediately.
You can also add pieces of boneless chicken in the soup if you like.
And instead of vegetable stock you can add chicken stock too.

The Broccoli Stir-Fry is a very easy, quick and healthy dish.

You will need-

1 head of Broccoli chopped into florets
1 medium Onion, chopped
1 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Red Pepper flakes
Salt and Black Pepper pwdr
1/2 tsp Garam Masala pwdr
1 tbsp Oil


Heat oil in a skillet.
Splutter mustard seeds and cumin seeds.
Add the onion.
Saute till it turns pink.
Add the broccoli florets.
Put in all the spices and salt.
Cook on high flame till all the spices coat the broccoli well and it is just tender,but still has a crunch to it.

Serve immediately just like that or with Rotis or Rice.

Friday, October 12, 2007

Black-Eyed Beans Curry


1 cup Black-Eyed beas/peans/Chawli(dry)
1 big Onion, finely chopped
2 Tomatoes, finely chopped
1 Green Chilli, chopped
1 tsp Ginger-Garlic paste
2 tsps Coriander Pwdr
1 tsp Cumin Seeds
1/2 tsp red Chilli Pwdr
1/2tsp Cumin Pwdr
1/2 tsp Garam Masala pwdr
1/4tsp Dry Mango Pwdr
1/4tsp Turmeric
Salt to taste.
Cilantro to garnish.


Soak the black-eyed peas for around 3-4 hrs in water.

Heat 2 tbsps oil in a Pressure-Cooker.
Splutter the cumin seeds.
Add onion and the ginger-garlic paste.
Saute till the onion is light brown.
Then put in the chopped tomatoes and green chilli.
Add turmeric and salt.
Cook till well blended.
Then put in all the other dry spices and mix well.
Then add the soaked chawli(without the water).
Roast for 5 mins.
Then put in a glass of water.
Close the lid and give 2-3 whistles(till the beans are soft).
Open the lid when the pressure drops and garnish with fresh cilantro.
Serve with Roti or Rice.

Since these beans do not need overnight soaking, ,unlike other beans. you need not plan in advance to make this dish.

This is one of the reasons, apart from its good nutritional value and good taste, I like these beans a lot!