Poha/ Flat Beaten Rice.

Poha King of Breakfast: The most popular and very easy breakfast to make.. there are many versions you can make in this. I follow this basic recipe and it turns out delicious everytime.. all you need is few ingredients and you’ll have quick breakfast ready. Poha and Kadak Adrakwali Chai #matchmadeinheaven .. don’t forget to follow my step by step videos and enjoy with your family.. xx

Click on the Link to see the full recipe video.

https://youtu.be/v6tZ_wTDs0U

Bhagara Baingan/ Eggplant Curry/ Brinjal Bharta/ Indian vlogger Rumana In UK ||

Hello everyone. Hope you all are doing well. It's been so long i uploaded any video. My new job and house chores kept me so busy, I dint got a chance to sit and edit the video to upload it on YouTube.. Since we all are going through this tough time of #self #isolating. I thought it's a best time to utilise the ample amount of time what i have in hand to pursue my passion again. Hopefully I'll follow my passion and commit myself to post videos as regularly as possible..

Here is bring you a very easy and delicious recipe of Bhagara Baingan or you can called it as a Whole eggplant curry. It's totally a very different recipe from a traditional Bhagara Baingan . I do cook varieties of eggplant curries and this is one of them. I'm sure once you try this dish you'll fall in love it as me.. Do try and let me know your opinion in comment's below.. XX

Click on the link to watch the recipe.

Ingredient's.

8 to 10 eggplants

1 large onion

3 large tomatos

1tbsp ginger garlic paste

1tsp red chilli powder

2tsp coriander powder

1/2tsp turmeric

1tsp garam masala

2 dry red chillies

2 whole green chillies

few curry leaves

1/2tsp cumin

1/2tsp mustard seeds

1tsp coconut oil (optional)

1tsp dry manago powder

Salt to taste

3tbsp cooking oil.

Fresh chopped coriander leaves for garnishi

Aaloo Gobi Ki Sabji|| Potato and Cauliflower Gravy

Potato & Cauliflower Curry!!! This is my own recipe and it is very much liked in my family and friends, every time I cook this curry I get lots of compliments.. It can be cooked with or without onion and garlic, It can be served with almost every dish. Simple yet very very delicious curry... X

Click on the link below for the video recipe.

https://youtu.be/3Zbs3q7Cpgs

Mix Vegetables Curry. (Pressure-cooker Version)

Mix Vegetables Curry this is such a incredibly delicious recipe, which can go with everything like Rice, Paratha, Naan or Roti. It doesn't take long time to cook, put all the ingredients in a mixture grinder to make a smooth paste and then add it to the chopped veggie's and pressure cook for 2 whistle. That's it. Do try and let me know.

Ingredient's For Paste.

1 large onion, 2 large tomato

Handful of coriander leaves

1 cup chopped coconut

1tbsp ginger garlic paste.

Ingredient's For Curry.

2 cups of chopped veggie's (cauliflower, Potato, Capsicum, Beans, Field beans, Peas)

Handful methi leaves

1tsp red chilly powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala

3tbsp Oil

Salt to taste.

Cooking Method.

In a mixer jar, add all the Paste ingredients and grind it to a smooth paste. Keep it aside

In a pressure cooker add oil, when oil hot, add red chilly powder, then add the ground paste and fry for a minute.

Now add the turmeric, coriander powder, garam masala, Methi Leafs and chopped veggie's and give it a quick mix, add salt and 1/2cup of water. Then close the pressure cooker lid and cook for 2 whistle. Allow the pressure to go before opening the cooker.

serve hot with Rice, Roti, Naan or Paratha.

Cabbage And Onion Grill Sandwich With Coconut Oil.

Cabbage And Onion Grill Sandwich With Coconut Oil. This is yet another simple and yummy recipe which I learnt from our house boat chef from our recent trip to Kerala. I must say he use to make delicious food with simple ingredients and the star of the dish was coconut oil. He use to add coconut oil in everything and he made this sandwich also with the same oil and that simple sandwich took a very big place in my heart and I became a big fan of Kerala and there cuisine..

Ingredient's.

4 slices of sandwich bread

1 cup of finely chopped cabbage

1 large finely chopped onion

2 tbsp coconut oil

1/4 tsp red chilli powder

Salt to taste

Butter as needed (to apply on bread)

Method.

In a wok add coconut oil, when its hot, add cabbage and onion, fry to golden brown. Sprinkle the red chilli powder and salt, fry for another minute or 2. Take it out in bowl and allow it to cool a bit.

Then apply the butter on all the sides of the bread.

Now place the filling on one side of the bread and place another bread on top and grill for 4 to 5 minutes or till golden brown.

Serve hot with Tea, Coffee or any Juice..

Mix Vegetable Korma/ Coconut Base Vegetable Stew.

Mixed vegetable korma is a coconut based vegetable stew that is served as a side dish along with roti not only that, it goes well with one pot meals such as pulaos, biryanis and dosas as well. You can find this korma in almost all the vegetarian restaurants in India. There are several version of making veg or non-veg korma, but I find this is easy to cook as this requires no grinding of any masala. I have used coconut milk into this curry, you can even use freshly grated coconut to enhance the flavour. Do try this korma and enjoy with Paratha, Roti or Dosa.

Ingredients:

2 cups of chopped mix veggie's (carrot, cauliflower, potato, green peas, beans)

1 onion, 3 green chillies, thinly sliced

2tbsp tomato paste

1/2tsp turmeric, 1tsp coriander powder, 1/2tsp garam masala

1tsp ginger garlic paste

1/2tsp mustard seeds

1cup coconut milk

1 green cardomom

1 cinnamon stick

1 star anise

1 spring of curry leaves

2tbsp oil

Salt to taste.

Cooking Method.

Boil the veggies with bit of salt and set it aside. Heat a deep frying pan with oil. Add star anise, cinnamon, cardamom and sauté till the aroma arises. Now add mustard seeds, curry leaves and let it splutter.

Add onions, green chillies and sauté till the onions turns translucent. Now add tomato paste, ginger garlic paste, turmeric, coriander powder, garam masala, salt and mix well and fry for another 2 to 3 minutes.

Now add the coconut milk and enough water to the consistency you prefer the korma to be and mix well and cook over low flame. Let it come to a boil.

Add the par boiled vegetables, give it a quick stir, check the consistency of the korma now and add more water if necessary. Close the pan with a lid and cook over medium low flame for 7-10 mins.

Serve hot with Rice, chapathi, poori or parotta.

Grilled Veggie Panini/ Grilled Vegetable Sandwich.

Grilled Veggie Panini is a grilled sandwich made from bread other than sliced bread. You can add any vegetables and salami of your choice or sausage also can be used. This will make a ideal breakfast or dinner sandwich along with some chips, as this has all the goodness of veggies, cheese and meat which will make a complete meal by itself and it is very easy to make and delicious to eat. I don't have grilled pan so I used tava and the sandwich came out well. Do try and enjoy this yummy sandwich.

Ingredient's.

4 Thick Slices of Sourdough Bread

4 slices of chicken salami

4 thinly sliced Zucchini

2 Portobello Mushrooms, cleaned and sliced on a diagonal 

1/2cup shredded cheese

Extra Virgin Olive Oil

1 Tbsp of Balsamic Vinegar

2tbsp of Pesto or garlic mayo

Salt and Pepper, to taste.

Cooking Process.

Preheat a grill pan or Tava over medium-high heat.

Drizzle the mushrooms and zucchini with some olive oil and season with salt and pepper. 

Grill the veggies for a few minutes on each side on the hot grill pan or until they develop some grill marks and have softened. Remove to a plate and drizzle some balsamic vinegar on top, set aside. 

Spread 1tbsp of pesto or garlic mayo on one piece of the bread (the bottom piece) and place some shredded cheese on top. Start layering veggies and salami on top of the cheese, and top the veggies with one more of cheese, put the top bun on.

Brush both sides of the outside of the bread with a little oil and grill them either on the grill pan or in a panini press until the cheese is fully melted and the outside is nice and crunchy.

Serve hot with some potato chips.

Vegetable Fried Rice/Indo Chinese Style.

Vegetable Fried Rice. This is one of simple recipe to make and this can be made with left over rice and all you have do is just put everything together and stir fry and your fired rice will be ready in no time and it makes a very good combination with dry or gravy Manchurian. Anything Chinese food is my weakness and if it comes to my mind that I have to eat Chinese then nothing can stop me. It will be so difficult for me to stop thinking about the Chinese food and If I can't cook at home then I don't know how but my H has to get it or take me to the good Chinese restaurant. Getting it from out it is bit difficult here, because of that only I keep trying new dishes at home only. Try this simple and time saving recipe and enjoy.

Ingredient's.

2 cup boiled rice (you can use leftover rice to)

1cup vegetables finely chopped (cabbage, carrot, beans, capsicum, mushroom)

2 strand of spring onion, finely chopped

1 green chilli, finely chopped

1tsp grated ginger garlic

1tbsp soya sauce, 1tsp white vinegar

1/4tsp ground black pepper

Oil and Salt to taste.

Cooking Method

In a wok, add oil, when it is hot, add ginger garlic, spring onion white and green chilli. sauté for a minutes.

Then add all the vegetables and stir fry for a minute or 2 on a high flame. Then add the soya sauce, white vinegar and salt mix it well. Now add the boiled rice and spring onion green, mix it gently and sprinkle black pepper from top and stir fry the rice for another minute.

Serve hot with Dry or Gravy Manchurian.

Baby Prawn And Vegetable Masala Khichdi.. Pressure Cooker Version.

Baby Prawn And Vegetable Masala Khichdi.. I cook this masala khichdi when ever I feel low and to enlighten my mood this is food I would prefer. This particular dish has no recipe from any where, actually one day I wanted to make pulao but I end up adding all the ingredients what ever I got into my hands and that's how I innovated this masala khichdi and this is a dish which you put everything together in a pressure cooker and give 2 whistle and you have a delicious masala khichdi ready to eat... I have also tried many other ingredients but I always thought the first recipe was the best, so since then I'm stick to this recipe only and believe me it taste real good.

Ingredients.

1/4 cup of baby prawn (pre cooked)

1/2 cup mix vegetables

1/2 cup of rice

3 tbsp toor dal

1 small onion, 2 green chilli, 1 small tomato ( finely chopped)

1/2 tsp red chilli powder, 1/4 tsp turmeric

1/4 tsp coriander powder, 1/4 tsp garam masala

1 bay leave, 1 black cardamom, 2 cloves

1 cinnamon stick, 1 green cardamom, 1 star anise

1/4 tsp cumin seeds

Salt and Oil to taste

3 cups of water.

Cooking Method.

In a large mixing bowl add rice, prawns, dal and vegetables, wash them nicely and set aside.

In a pressure cooker, add oil, when oil is hot, add cumin seeds, bay leave, cinnamon, cardamom, star anise and cloves, when they splutter, add chopped onion and green chilli, fry to light brown,

Then add tomato, red chilli powder, turmeric, coriander powder and garam masala, fry for 1 minute, Add prawn, vegetables, dal, rice and salt. Give a good mix and add water, close the lid and cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the lid.

Serve hot with little ghee on top.

Egg Maggi Noodles/ Egg Noodles

Egg Maggi Noodles.. Second post of the year with my favourite dish.. Maggi noodles are my weakness, if I have maggi at home I will never think of anything to eat at lunch or even dinner some times. That is the main reason my hubby never allows me to buy more then 2 to 3 packs of maggi noodles and sometimes I would be left with only noodles no masala because I love to eat more masala in my maggi.. While we moved from India to UK I had got a big pack of maggi noodles and used all of the masala packets but still I had one bar noodles left without masala and I use to forget to buy from store every time..This was the main reason to make this egg maggi noodles, Yesterday was the day to cook that pack and finished it asap other wise if my hubby would have seen it I'm keeping this pack from 6 months then that pack would have gone to dustbin with out even checking the expire date and I would have been banned for not touching maggi noodles for a long time..

Belive me, the maggi noodles had its own taste and by adding egg and vegetables this dish went to some other level of taste which I can describe by saying only one word AWESOME and this was the best left over noodles.I have used dark soya sauce but you can even use light but I prefer dark color as it gives a nice vibrant effect for the food..

Ingredient's.

1 pack of maggi noodles (with out maggi masala)

1 cup vegetables thinly slice (cabbage,beans,carrot)

1 celery stick, 2 spring onion (thinly slice)

1 small onion roughly chopped

2 garlic cloves (finely chopped)

1tbsp dark soya sauce

1 egg

2 tbsp oil

Salt to taste.

Cooking Method.

Boil the maggi noodles for 1 minute and rinse it with cold water and set it aside.

In a woke, add oil, when the oil is hot, add garlic and fry to lite golden brown, add chopped onion and stir fry for few sec, then add vegetables, celery and spring onion and stir fry for 2 minutes.

In the same pan, just move all the vegetable to one side and fry the egg then mix it with veggi and add soya sauce and salt fry for another 1 minute. Now add the maggi noodles and give quick stir on a high flame.. Try not to over cook the noodles..

Garnish with some spring onion green and Serve hot.

Moong Dal And Vegetable Pulao.. (Pressure Cooker Version)

Vegetable Pulao. Usually people make pulao in so many different ways and there are many recipes and versions to it. Even i cook many version by adding different kinds ingredients, you can make recipe taste different by changing or adding any ingredients. In south India pulao's are very famous in every household because it is easy to make and very very tasty to eat any time of the day. As i have mentioned in my previous post that i don't like to eat much of rice items, i cook all types of rice items just because my hubby finds it very tasty and he feels cooking rice is easy then cooking roti's and sabji, but i feel both are the same.. When it come's to vegetable pulao i cook very often not because it taste good because it looks and smells good..

Ingredient's

1cup vegetable (potato, carrot, beans, mutter, cauliflower)

2cup rice (Basmati or normal rice)

2tbsp moong dal

1 medium onion and 2 green chilli (finely slice)

1 medium tomato (finely chopped)

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala

Salt to taste

Coriander leaves for garnishing.

For tempering

1 bay leaves, 2 dry red chili

2 star anise, 1 cinnamon stick

2 cloves, 2 green and black cardamom

1tsp cumin seeds

3tbsp oil.

Cooking Method

If you are using basmati rice then soak the rice in water for atleast 30minutes, no need to soak the rice if you are using normal rice, just wash and keep it aside.

In a pressure cooker, add oil, when the oil is hot add cumin seeds and all the tempering spices, when they turn brown, add moong dal, when dal turns lite golden brown, add onion and green chillies, fry to golden brown.

Then add turmeric, coriander powder and garam masala, fry for 1 to 2minutes, then add all the vegetables and tomato, fry for another 1 to 2minutes. Now add the rice, salt and enough water, cover the lid and cook for 3 whistle (1 in high flame, 2 in low flame), then allow the pressure to go and open the lid and mix well.

Serve hot with Onion Raita.

Vegetable Gravy Manchurian

Vegetable Manchurian. There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

Ingredients

2 cups finely chopped capsicum, cabbage, carrot, beans, 

cauliflower and spring onion whites 

2tbsps maida, 2tbsps cornflour 

1tbsp ginger-garlic finely chopped 

2 green chilli finely chopped 

1/4tsp soy sauce, 1/4tsp tomato sauce 

1/2tsp black pepper powder 

salt to taste 

oil for deep frying.

For sauce 

1/4cup spring onions, finely chopped 

1onion roughly chopped 

1 1/2tbsps finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tsps vinegar, 2 tbsps tomato sauce 

Oil and Salt as required

Cooking Method 

Heat oil for deep frying in a heavy bottomed vessel. 

In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli, pepper, soy sauce, tomato sauce and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. 

Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, vinegar and salt. cook them for few minutes on a high flame, then add fried Manchurian and cornflour mixture and cook for 2 to 3 minutes on low flame. Garnish with spring onion and Serve hot.

Roasted Chilli Potato's

Potato's are always been my favorite. I can eat potato's in any form, it is been a long time i had cooked only potato sabji or stirfry. Last week i felt like eating this roaste chilli potato, i usually cook with only dry masala powder. But this time i wanted to use different ingredients. So i tried with green chilli and coriander leafs it turn out very tasty. It is very important to roast potato's in the end, so that i gets crispy and little dry too. Dry potato sabji goes very well with roti's...

Ingredient's

3 medium size potatos (Cut into small size pieces)

4tbsp chopped coriander leafs, 2 green chilli, 10 curry leafs

1tsp ginger garlic paste, 1/2tsp black pepper seeds

1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala

2tbsp oil, Salt to taste.

Cooking Method

In a blender, add coriander leafs, green chilli, curry leafs, ginger garlic paste and black pepper seeds. Grind to a smooth paste. 

In a frying pan add oil, when the oil is hot, add masala paste and fry till it starts leaving oil, then add the dry masala powder and fry for 2minutes. 

Now add potato's and salt, mix them all together, cover the lid and allow the potato's to cook completely. 

Once the potato's are cooked open the lid and roast for few minutes. 

Serve hot with Roti or as a Side dish.