Vegetable Couscous

Couscous - A popular alternative to rice and pasta.

Although a traditional food of North Africa, it is also quite the staple of of the Middle Eastern countries as well as Turkey. Hence, usually only in these regions couscous is available in their natural form.
The couscous found in the supermarkets of other countries are mostly pre-steamed, dried and ready-to-eat in about 5-10 minutes. All one needs to do is add slightly salted water and let the couscous absorb it and voila! couscous will be ready to devour :D .

Couscous is prepared from the hard part of the durum wheat which is the by-product of grinding at the millstone. Water is sprinkled on it and rolled to form small granules. Further, to prevent them from sticking to each other, dry flour is sprinkled and then strained through a sieve. Anything smaller than the accepted size of couscous, is again put through the same rigorous process till all the durum wheat has turned to proper sized granules of couscous.

Serves: 4
Prep Time : 10min
Cooking Time: 10min

INGREDIENTS

• 1 Cup Couscous
• 1.5 Cups Water
• 1 Medium Sized Onion, chopped
• 1 Small Carrot, chopped
• 3-4 French Beans, chopped
• 1/4 Cup Green Peas
• 1/4 Cup Corn
• Salt
• 1/4 Tsp Pepper, freshly crushed

METHOD

• Add about 1/4 tsp salt to the 1.5 cup water and boil it. When bubbles appear, switch off flame. Add the couscous to it. Cover and let it rest for 10 minutes. After ten minutes, the couscous will have doubled in size. Fluff with a fork.
• In another pan, heat about a tbsp of cooking oil. Add all the vegetables and stir-fry on a high flame for about 5 minutes. Switch off flame.
• Add the fluffed couscous and mix well. Sprinkle freshly ground pepper and serve it warm or at room temperature.

Stir fried Brussels Sprouts

Brussels sprouts or the little cousin of the mighty cabbage is no doubt packed with nutrients. As with the others in its cruciferous family, it is a good source of vitamins, minerals, fiber, anti-oxidants, folate and omega-3 fatty acids.
Apart from protecting from cancer ,these sprouts are also very beneficial for weight loss as they are quite filling.

Typically around 3 cm in diameter, they look like tiny cabbages. These buds are usually cooked by steaming, stir-frying, boiling as well as roasting. Care has to be taken not to overcook the sprouts for then they emit a strong odour, which is probably why most people develop a dislike for this healthy option.

An easy peasy stir-fired Brussels sprouts recipe :

Remove any weathered and torn outer leaves of the Brussels sprouts and clean them thoroughly.

Slice them thin.

Slice thinly.

Slice thinly.

Heat the oil in a pan and add the minced garlic.
As the garlic starts browning, add all the sliced vegetables. Add salt.
Cook on a high flame for around 6-7 minutes or till cooked.

INGREDIENTS

• A cup of shredded Brussels Sprouts
• 1 Medium Sized Carrot, thinly sliced
• 1 Medium Onion, thinly sliced
• 2-3 Garlic Cloves, minced
• Salt, as per taste
• 1 Tbsp Cooking Oil

METHOD

• Remove any weathered and torn outer leaves of the Brussels sprouts and clean them thoroughly. Slice them thin.
• Thinly slice all the onion and carrot.
• Heat the oil in a pan and add the minced garlic.
• As the garlic starts browning, add all the sliced vegetables. Add salt.
• Cook on a high flame for around 6-7 minutes or till cooked.
• Enjoy this healthy easy peasy stir fried dish as you please ..as a side or munch on it as a main.

Moringa /Drumstick Flower Fry

Moringa Oleifera or as we most commonly know it as the 'Drumstick' plant is a native of India. Almost every other neighborhood has at least one of these beauties. Popular for it's edible leaves, fruits and the delectable flowers too.

Absence of any requirement of fertilizer /pesticide in the development of this tree makes it even more popular in today's world. Propagated by branch cuttings as well as seeds, it requires almost negligible care. Turning into a beauty when mature, it imparts aesthetic pleasure along with various health and medicinal benefits.

Rich in antioxidants, protection against arsenic poisoning, cancer, anemia, kidney stones, high blood pressure, thyroid problems, asthma, chronic headaches, ulcers are among the benefits from this wonderful gift from heaven.

Moringa flowers are small and creamy white colored. The younger the flowers are when picked, the tastier they turn out. One has to be very careful while picking them, for as with any other flower, these too are quite delicate and tend to fall off with even the slightest touch.

Apart from other medicinal benefits, these flowers are also rich in amino acids, calcium and potassium. The juices in them help reduce inflammation as well as muscle spasms. Being a good cure for cold, they are used to prepare tea in many places.

Add it to your salad, fry them in oil, add them to any dish or simply sip it as a brewed tea !! The benefits will be yours to reap ;) .

INGREDIENTS

• 1 Cup Drumstick Flowers (can include baby drumsticks also)
• 1 Medium Sized Onion, thinly sliced
• 3-4 Garlic Cloves, minced roughly
• 1 Medium Tomato, chopped finely
• 1 Green Chilly (or more as per taste)
• 1 Tsp Panchphutan
• Salt, as per taste
• Turmeric, a pinch

METHOD

• In a pan, heat about a tablespoon of oil. Add panchphutan and let them splutter.
• Add minced garlic and let it sizzle for about half a minute or till it starts to change colour. Add sliced onions,salt and turmeric. Saute till translucent. Then add tomatoes and saute till pulpy. 
• Add the drumstick flowers. Mix well. Saute on high till well cooked.
• Serve hot as a side dish.

Spinach Soy

Perhaps the speediest way to cook a spinach curry, this stir fried soy sauce base recipe sure turns out quite tasty and handy when time and patience are running out.

Spinach, being abundantly packed in vitamins and minerals, provides benefits for almost each and every part of the human body.
Starting from the hair, spinach is rich in vitamin A , which in turn helps produce sebum, which keeps the hair moisturized and hence healthy. Vitamin A also helps in improving body tissues. Now, who wouldn't want a head full of healthy hair and beautiful skin ;) .

High iron content also helps prevent hair loss (perhaps a major issue nowadays).
Potassium helps high blood pressure patients lower the pressure while the fiber content makes spinach a favorite among patients suffering from constipation.
Spinach also helps maintain bone health due to the presence of Vitamin K. Further, the chlorophyll enhances cancer prevention to a great extent.

Perhaps, it would be right to say, a bunch of these greenies a day would help keep the doc at bay ;) .

And of course a big thanks to Mr. Popeye... the sailor man ( :D :D ), for making it ever so popular.

Ahh! The countless dishes that the quintessential palak/spinach has provided - Be it the very cheesy palak paneer or the tangy palak kadhi, the finger licking lasooni palak or the palanga besar, each one packed with the goodness of spinach.

A twist from the regular Spinach -
Spinach Soy Curry

INGREDIENTS

• 1 Bunch Fresh Palak/Spinach Leaves
• 4-5 Garlic Cloves, Chopped roughly
• 1 Tbspn Soy Sauce
• 1 Tspn Tomato Ketchup
• 1 Tspn Vinegar
• Chilli Powder, as per taste
• 1 Tspn Freshly Ground Pepper, or as per taste
• Salt, as per taste

METHOD

• In a bowl, add the vinegar, soy sauce, ketchup and salt, with 1/4th cup of water. Mix well. Keep aside.
• Wash and clean the spinach leaves. Drain all the water. Heat a pan and add about a tbspn of cooking oil. Saute on a high flame till the leaves wilt. Transfer the cooked leaves to another container and keep aside.
• Add oil (if all the previous oil has been used up). Add the roughly chopped garlic and saute till garlic smell emanates. Be careful not to burn the garlic.
• Add the previously stir fried leaves and the sauce mix. Mix well and let it come to a boil. Add the ground pepper and let it simmer for a minute before turning off the heat source.
• Serve hot. Goes best with fried rice as well as noodles.

Neem Flower Fry

Since times immemorial, the Neem tree has been a popular herb for traditional medicinal remedies. Not only anti-viral and anti-bacterial, it also carries the answers to many ailments, the most popular being for skin allergies .
And, owing to dear tele and its ads (Margo soap ad), we sure do know neem leaves and glowing skin go hand in hand :P .

Right from it's barks to the twigs, each part is packed with one or the other health benefit. Eye  & Ear ailments, dandruff, blackheads, wounds, gastric conditions, immunity, diabetes, gingivitis and liver problems are among the many who fear the neem tree.
A wondrous gift from heaven for sure .

The evergreen Neem tree !! Never ceasing to impart its medicinal effects.

INGREDIENTS

• 2 Tbspn Neem Flower, fresh or dried (I have used dried ones)
• 1 Small Potato
• 1 Small Onion
• 2-3 Curry Leaves
• 1 Green Chilly
• A pinch of Asafoetida
• 1/2 Tspn Mustard Seeds
• 1/2 Tspn Cumin Seeds
• A pinch of Turmeric
• Salt, as per taste

METHOD

• Chop the potato and onion into small cubes. 
• Heat a pan. Add oil followed by asafoetida, mustard seeds and cumin seeds. 
• When the mustard seeds start spluttering, add the potato, onion and slit green chilly. Add salt and turmeric. Saute till potato is well cooked and soft. Cover with a lid to hasten the process. Fry occassionally.
• Add the neem flowers and fry for about a minute before switching off flame.   

Baked Eggplant Tomato

Eggplant and tomato - Their match seems to be, as they say, one made in heaven !!
The soft and mushy eggplant with the little tangy tomato, tingling their way through the taste buds. Be it the Indian baigan ka bharta or its Italian cousin Eggplant Parmigiana , they sure have made their stand.
Adding one more to the list - Baked Eggplant & Tomato !

INGREDIENTS

• Eggplant/ Aubergine/ Brinjal/ Baigan
• Firm & Ripe Tomato
• Cheese, preferably Mozzarella
• Oregano, dried
• Freshly ground Black Pepper
• Olive Oil
• Salt

METHOD

• Cut the eggplant into 1/2" thick roundels. Grease the pieces with olive oil.
• Place on a baking tray in single layer. Sprinkle oregano, shredded cheese, salt and black pepper.
• Place a tomato slice on top and sprinkle the spices again. Sprinkle a drop or two of olive oil on each too.
• Bake in a pre-heated oven of 200C for 40minutes or until soft and wrinkly.  
• Enjoy it while it is hot.

Lebanese Spiced Potatoes (Batata Harra)

These spicy, tangy and flavorful potatoes can make any tongue tingle. Serve it as an appetizer or simply as an accompanying side dish, it sure goes well !!

INGREDIENTS

• 2 Cups Potatoes, peeled and cubed
• 1 Large Onion, chopped finely
• 3-4 Garlic Cloves, chopped finely
• 1 Tspn Lemon Juice or as per taste
• 1/2 Tspn Pepper Powder 
• 2-3 Sprigs of Coriander Leaves
• Olive Oil
• Chilly Powder, as per taste
• Salt, as per taste

METHOD

• Deep fry the peeled and cubed potatoes in hot oil, till cooked and slightly golden brown. Drain excess oil and place on paper towel.
• In another pan, heat a couple of tablespoons of olive oil. Add chopped onion and garlic. Add chilly powder, salt and pepper powder. Saute till well cooked.
• Add the previously deep-fried potatoes and mix well. Add in finely chopped coriander and saute for another minute. Switch off flame and add the lemon juice. Mix well. Garnish with some more coriander leaves.
• And, snack away !!

Crispy Sesame Tofu

Crispy Sesame-ed Tofu :D :D !!

INGREDIENTS

• 200gm Tofu
• 1 Tbspn Garlic, minced
• 1 -2 Green Chilly, minced
• 1 Tbspn Tomato Ketchup
• 1 Tbspn Soya Sauce
• 1 Tbspn Vinegar
• 1 Tspn Sugar
• Ground Pepper, as per taste
• Salt, as per taste

METHOD

• Press the tofu hard yet carefully (so as not to break it), so that most of its moisture content comes out. Cut it into small cubes.
• Heat oil in a pan and fry the tofu pieces till its sides start browning. Drain and place on a paper towel.
• Roast the sesame seeds lightly. Keep aside.
• In a bowl, mix the tomato ketchup, soya sauce, vinegar, salt and sugar, with a couple of tablespoons of water. Mix well. Keep aside.
• Heat about a tbspn of oil in a pan. Add minced garlic and green chilly. Saute. 
• Pour the sauce mix and sesame seeds. Bring to a boil. Let it simmer for around a minute.
• Add the tofu. Toss well till the tofu pieces are all well coated. And, sesame-ed :D tofu is ready.
• Straight from the pan, this piping hot and crispy tofu with sesame goes best with stir fried veggies.

Mix Veg Curry

Mix Veg Curry - Chapati's best friend ! :D
They go so well together, that I could not resist forcing them to be each others best buddies. A typical busy weekday morning and this is our go-to combo - Chapati and mix veg curry, the best friend's.

Easy to prepare and healthy, this dish does not require much attention and can be made while multi-tasking.

INGREDIENTS

• 1 Medium Potato, diced
• 1/2 Cup Cauliflower Florets
• 1/2 Cup French Beans, chopped
• 1/2 Cup Carrots, diced
• 1/2 Cup Green Peas
• 1/2 Cup Green Onions, sliced (optional)
• 1 Medium Onion, sliced
• 2 Medium Tomato, chopped
• 1 Tspn Ginger Paste
• 1 Tspn Garlic Paste
• 1-2 Green Chilly, sliced
• 1 Tspn Cumin Seeds
• 1 Tspn Turmeric Powder
• 2 Tspn Garam Masala
• 2-3 Sprigs of Coriander, chopped
• Salt, as per taste

METHOD

• Heat oil in a pan. Add cumin seeds and as they crackle add the onion slices. Saute for a minute and add the ginger and garlic paste. Saute till raw flavor vanishes.
• Add the chopped and diced vegetables with turmeric and salt. Mix well and cook till veggies are almost 80% cooked. Cover with a lid. Stir occasionally. 
• Add chopped tomatoes and cook till tomatoes are soft and pulpy. Add garam masala. Mix well.
• Garnish with chopped coriander leaves and serve !

Saute onion slices.

Add ginger garlic paste.

Add veggies, turmeric and salt.

Cook covered till all veggies are 80% cooked.

Add tomatoes and cook till pulpy.

Add garam masala.

Relish !!

Palanga Saga

Another healthy and delectable gift from the kitchens of Odisha :D !!

INGREDIENTS

• 1 Bunch Palanga Saga/ Palak/ Spinach
• 1 Cup Vegetables, chopped (Potato, Brinjal, Pumpkin)
• 1 Medium Onion
• 1 Tspn Garlic, chopped finely
• 1 Green Chilly, chopped finely
• 1 Tbspn Panch Phootan (cumin, mustard, fennel, fengreek and nigella)
• 5-6 Badi (optional)
• 1 Tbspn Coconut, grated
• 1 Tspn Turmeric
• Salt as per taste

METHOD

• Rinse the spinach well. Chop it. Keep aside.
• Chop the potato, pumpkin, brinjal and onion into small cubes. Chop garlic finely.
• Heat oil (preferably mustard oil) in a pan and add panch phootan. As they splutter, add all the veggies including the onion and garlic. Add salt and turmeric and saute occasionally. Cook on low.
• When the potato is almost 80% cooked, add the chopped spinach. Do not cover anymore and cook on medium, till the spinach is tender and well cooked.
• Add the grated coconut, mix well and switch off flame.
• Add fried badi. Mix well.
• Relish this healthy and tasty side dish with a plain rice and dal.

 Rinse spinach well.

 Chop veggies.

 Keep chopped potato and brinjal in water to avoid discoloration.

 Heat oil (I used mustard oil) and add panch-phootan.

 Saute all the veggies till 80% cooked.

 Add chopped spinach.

 Cook till spinach is tender and well-cooked.

 Add grated coconut.

 Mix well. Switch off flame and add fried badi.

 Yum yum Palanga Saga is ready to be attacked on :P .

Vegetable Fajita

Very quick and easy to prepare recipe from the Tex-Mex cuisine. Order these in any fine restaurant and they will come as a loud sizzling platter (usually on metal) right in front of you, which of course one can't resist digging into (in spite all of the emanating smoke :D ) .

Wrap it with a tortilla or side it with some guacomole, gobble it on a weekday or nibble on it on a Sunday brunch, prepare it in haste or dawdle along - that's Fajita for you !!

 INGREDIENTS

• 2 Cups of Vegetables including Capsicum, Onion, Baby Corn, Mushroom, Beans or/and any other seasonal vegetable
• 1 Tbspn Olive Oil
• 1 TspnCumin Powder
• 5-6 Garlic Cloves, minced
• 1 Tspn Chilli Powder, or as per taste
• Salt, as per taste
• Lemon Juice, as per taste
• 3-4 Sprigs of Coriander 

METHOD

• Cut all the vegetables length wise.
• Heat a pan and add oil. Add all the vegetables, cumin powder, minced garlic, chilli powder and salt. Saute on high flame, till the veggies start getting brownish.
• The vegetables should retain their crisp.
• Drizzle lemon juice as per requirement.
• Relish fajita as a side dish or wrap it with a tortilla or pair it with some Mexican rice. Be it any way, it is sure to make you ask for seconds ;) .

Tips:
Serve fresh, hot and sizzling !!

Bhindi Aloo

INGREDIENTS

• 200gm Bhindi/ Bhendi/ Okra/ Lady's Finger
• 1 Medium Potato
• 1 Medium Onion, thinly sliced
• 1 Tspn Ginger Garlic Paste
• 1 Medium Tomato, chopped finely
• 1 Tspn Cumin Seeds
• 1 Tspn Chilli Powder
• 1/2 Tspn Sugar
• 1 Tspn Turmeric Powder
• 1 Tspn Cumin Powder
• 1 Tspn Coriander Powder
• Salt, as per taste

METHOD

• Boil the potato. Cut into small cubes. Keep aside.
• Chop the okra into 1" long pieces. Shallow fry them in hot oil till tender. Strain out the okra pieces and keep aside (preferably on a kitchen towel to get rid of any excess oil).
• In the same pan, add cumin seeds. As they splutter, add sliced onion. Saute till onion becomes translucent.
• Add the ginger garlic paste and fry till raw smell disappears. Add in the chopped tomato, chilly powder, salt and turmeric. Fry till tomato becomes soft and oil starts leaving the masala mix.
• Add the pre-fried okra along with the potato cubes. Mix well. Add the cumin powder and coriander powder. 
• Cook for another couple of minutes till all the vegetable pieces are well coated with the masala.
• Goes best hot with roti.

Bhindi Rai

INGREDIENTS

• 200gm Bhindi/ Bhendi/ Lady's Finger/ Okra
• 1 Medium Onion, chopped finely
• 2-3 Green Chillies or as per taste, chopped finely 
• 1 Tbspn Mustard Oil
• 1-2 Dry Red Chilly
• 1 Tspn Cumin Seeds
• 1 Tspn Kalonji Seeds
• 1 Tspn Sugar
• 1 Tspn Coriander Powder
• 1 Tspn Cumin Powder 
• 1 Tbspn Mustard Paste
• 1 Tspn Turmeric Powder
• Salt as per taste

METHOD

• Cut the okra into 1" length pieces. 
• Heat a pan and add oil. Shallow fry the okra in mustard oil till well cooked. Drain out excess oil and keep aside.
• To the now empty pan  (add more oil if required) add dry red chilli, kalonji and cumin seeds. 
• Add finely chopped onions and green chilly. Saute. Add salt, sugar and turmeric. Saute till onion starts browning. 
• Add about a couple of tablespoons of water, mustard paste, cumin powder and coriander powder. Simmer and fry for about a minute before adding the fried okra. Mix well.
• Simmer. Cover and cook for another couple of minutes or till most of the water evaporates. Keep stirring occasionally. 
• And, bhindi rai is ready !!