Recipes

Air Fryer Red Sweet Potato Wedges

Air Fryer Red Sweet Potato Wedges

Sweet potato seasoned with olive oil, salt, garlic powder, red chili powder and pepper powder, and air-fried at 400F to crispy yet soft wedges.

Methi Mattar Pulao using Little Millet

Methi Mattar Pulao using Little Millet

Super delicious, healthy one-pot meal using little millet, methi leaves, green beans, and green peas as the main ingredients along with spices, coconut, onion, and tomato.

Gobi Matar Masala

Gobi Matar Masala

Gobi Matar Masala is a delicious curry made with cauliflower and green peas, cooked in an onion-tomato base with ground spices and herbs. It’s a great side dish for wheat rotis/chapatis, naan, and flavored rice such as jeera rice and ghee rice.

This recipe is simple to make and I’d say that this curry is slightly on the drier side, which is perfect for two people. But if you are cooking for a large crowd, making pastes of onion and tomato instead of chopping them up always helps in terms of the quantity and makes the curry consistency thicker.

GOBI MATAR MASALA

A vegan curry made with cauliflower and green peas, cooked in an onion-tomato base along with spices and herbs.
Prep Time15 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian
Keyword: Cauliflower recipe, Easy Gobi Mattar Masala, Indian Curry, Mattar masala, vegan
Servings: 3

Ingredients

  • 1 medium cauliflower (florets) rinsed
  • 150 g green peas frozen or fresh
  • 3 tbsp coconut oil
  • ½ tsp cumin seeds
  • 2 green chilies slit
  • 1 medium red onion finely chopped
  • 1 tbsp ginger garlic paste
  • 2 small tomatoes finely chopped
  • ¼ tsp turmeric powder
  • ½ tbsp Kashmiri red chili powder
  • ½ tsp cumin powder
  • ½ tbsp coriander powder
  • 150 ml water
  • 1 tsp garam masala
  • 1 tbsp kasuri methi crushed
  • salt to taste
  • 2 tbsp cilantro finely chopped

Instructions

  • Heat oil in a pan on medium heat (you can either use coconut oil or vegetable oil of your choice)
  • Add cumin seeds and allow them to sizzle. Then add the slit green chilies and red onion, sauté until the onion is translucent.
  • Add ginger-garlic paste, sauté until the raw smell no more exists.
  • Add chopped tomatoes, sprinkle some salt over them, then cover and cook on low heat until tomatoes turn soft and mushy.
  • Regulate the heat to low and add turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix well and cook on low heat until the oil separates from the gravy.
  • Add green peas and cauliflower florets, stir to mix and pour 150ml of water. Cover, and cook for 10 minutes on medium heat or until cauliflower and green peas are tender.
  • Taste for salt and adjust if necessary.
    Add the garam masala and crushed kasuri methi. Mix well and cook for a minute.
  • Garnish with fresh cilantro and serve hot Gobi Matar Masala with rotis or dosa. Enjoy!
Carrot Stir-Fry with Green Peas and Coconut

Carrot Stir-Fry with Green Peas and Coconut

Coconuty carrots and green peas, stir-fried with mustard seeds, ginger, onion, and powdered spices.

Drumstick leaves Stir-Fry with Moong

Drumstick leaves Stir-Fry with Moong

Drumstick leaves stir-fried in coconut oil with moong beans, onion, garlic, red chili and spices

Quinoa Upma with Carrot, Green Peas, and Coconut

Quinoa Upma with Carrot, Green Peas, and Coconut

Who else loves a quick yet healthy breakfast/brunch? Well, this one is for you!
Made with spiced quinoa with onion, tomato, ginger, peanuts, coconut and vegetables, this vegan recipe can be perfect for weekdays. I usually make this for brunch when I am short of time – it’s so simple and tasty. You can also pair this upma with coconut chutney or spicy potato chips or eat it as is, for a fulfilling meal.

Quinoa Upma with Carrot, Green Peas, and Coconut

Spiced quinoa cooked with onion, tomato, ginger, peanuts, coconut and vegetables.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Indian
Keyword: Quinoa Upma, Upma Recipe, Vegan Breakfast
Servings: 2 people

Equipment

  • Cooking pan with lid

Ingredients

  • 100 g quinoa thoroughly rinsed
  • 3 tbsp virgin coconut oil
  • ½ tsp mustard seeds
  • 1 tsp peanuts optional
  • ¼ tsp grated ginger
  • 5-6 curry leaves
  • 2-3 green chilies slit into halves
  • 1 small red onion chopped
  • ½ tomato chopped
  • 100 g diced carrot
  • 100 g green peas
  • 2 tbsp shredded coconut
  • 250 g hot water
  • 2 tbsp chopped cilantro
  • salt to taste

Instructions

  • Heat oil in the cooking pan on medium heat. Add mustard seeds, once they pop, add peanuts and fry them for 30 seconds. Then add curry leaves, grated ginger and green chilies.
  • Add onion, and sauté until translucent. Then add tomatoes, diced carrots and green peas, sprinkle salt over, sauté and cook the vegetables for 2-3 minutes until tender.
  • Add shredded coconut and cilantro, sauté for 30 seconds.
  • Add in rinsed quinoa, pour hot water, stir to mix well, cover the lid and allow the water to come to a boil. Taste for salt at this point and adjust if necessary. Cover back the lid and continue cooking on low-medium heat until quinoa is done and there no water left.
  • Serve quinoa upma warm, as is or with coconut chutney. Enjoy!

Notes

  • Replace peanuts with cashews if you like.
  • Add a pinch of turmeric while adding salt, if you like a turmeric upma.
Vegetable Clear Soup with Broccoli, Mushroom, and Sweet Corn

Vegetable Clear Soup with Broccoli, Mushroom, and Sweet Corn

Broccoli, button mushrooms and sweet corn cooked in vegetable stock with light soy sauce, onion and garlic. Seasoned with salt and crushed back pepper.

Kashi Halwa with Winter Melon and Jaggery

Kashi Halwa with Winter Melon and Jaggery

Kashi halwa is a rich, delicious sweet made using ash gourd or winter melon. Traditionally made with sugar, this popular sweet dish is commonly prepared during special occasions such as festivals and weddings in Karnataka. While making this sweet at home, I prefer using jaggery Read more

Delicata Squash Stir-Fry With Spices

Delicata Squash Stir-Fry With Spices

Delicata squash has a subtly sweet flavor and tastes very similar to the Indian sweet pumpkin when cooked, but just with a slightly thicker skin. You don’t have to peel the skin of these striped squashes and they are easier to slice and cook – which is a big win!

This Indian stir-fry recipe is simple to make and it brings out the creamy texture and sweetness of the delicata squash, with the spices adding to the flavor. So it’s a yummy vegan, under-30 minutes recipe that you could enjoy as it as or with some whole wheat rotis.

Delicata squash stir-fry with spices

Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Keyword: Delicata squash, side dish, Squash, vegan
Servings: 3

Equipment

  • Cooking pot with a lid

Ingredients

  • 1 medium delicata squash
  • 2 tbsp coconut oil
  • ½ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 5-6 curry leaves
  • ½ tsp chana dal
  • 2 green chilies slit
  • 1 small red onion diced
  • ¼ tsp turmeric powder
  • salt to taste
  • 150 ml water
  • 1 tbsp cilantro finely chopped

Instructions

  • Cut off both ends of the squash and discard them. Wash and chop the remaining squash by removing the seeds, into roughly 1-inch cubes and set them aside.
  • Heat coconut oil in a cooking pot on medium heat. (You can use coconut oil or any vegetable oil of your choice)
  • Add mustard seeds and cumin seeds, allow them to pop and sizzle.
  • Then add chana dal, and fry them until golden brown. Add curry leaves, once they splutter, add slit green chilies plus chopped onion, and sauté until onion is translucent.
  • Add diced delicata squash, turmeric powder, and salt to taste. Stir fry for 2 minutes and pour 150ml water. Stir to combine, cover, and cook on low-medium heat, stirring occasionally, until squash is tender (you can use a fork to tell) and there is no water left, which should take about 15 minutes. Sprinkle some water, if necessary, to keep the squash from sticking to the bottom of the cooking pot.
  • Add chopped cilantro, and combine.
  • Serve the delicata squash warm with hot wheat Rotis or enjoy it as is.

Notes

  • Replace green chili with black pepper powder, if you like, but add it at the time of adding salt.
  • You can try this recipe with Acorn or kabocha squash as well.
Broken Wheat Khichadi

Broken Wheat Khichadi

Warm and comforting one-pot meal made with broken wheat, mung dal, vegetables and spices.

Indian Mixed Vegetable Korma

Indian Mixed Vegetable Korma

Mixed vegetable curry made with cauliflower, green peas, string beans, potato and carrots, cooked in a freshly made coconut & roasted gram paste with spices and cilantro.

Indian Raita | Simple Onion Raita Recipe

Indian Raita | Simple Onion Raita Recipe

Indian Raita is a simple yet delicious accompaniment to rice specialties like biryanis and pulao. Usually, it is curd mixed with raw vegetables such as onion, cucumber, tomatoes, carrot, dill, coriander leaves, and green chilies. But, each region and household in India has its way of making this under 10 minutes accompaniment.

This recipe is my family’s favorite as it has a combination of all the most desirable flavors. However, I stick to a simpler version of this recipe, which is just plain curd and onions with a seasoning of salt, when I am short of time.

Ingredients:

Curd – A fresh homemade curd is essential for this. But you can use plain, store-bought yogurt, which is what I do when I run out of homemade curd.

Onion – Any kind of onion works well for this. But I like to use the spicy red onions, since I don’t use any other ingredient that adds spice/heat in this recipe.

Cucumber – A fresh, crunchy cucumber with it’s skin-peeled and seeds removed is essential for this.

Tomatoes – Any kind of tomato works for this. I prefer adding tomatoes with seeds.

Water – This is optional. It depends on the consistency of your curd/yogurt and your preference. If you like a thick raita, skip adding water.

Cilantro – Fresh cilantro (or coriander leaves) is essential for the taste and aroma.

Salt – Fine salt, as per your taste.

How to make raita?

  1. Into a medium size bowl, add yogurt, chopped onion, chopped cucumber, chopped tomatoes and finely chopped cilantro.
  2. Pour about 20ml of water(optional) to adjust consistency of raita and combine well.
  3. Lastly, stir in salt to taste.
  4. Serve delicious raita alongside biryani, pulao, pongal or paratha. Enjoy!

Check out recipes that you can pair raita with: Vegetable Dum Biryani, Green Masala Chicken Pulao

If you are looking for more delicious, easy-to-follow recipes, follow Swaadista on InstagramPinterest, and Facebook.

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Indian Raita

A simple yet delicious accompaniment to biryanis and pulao. This recipe is made with curd, mixed together with raw vegetables such as onion, cucumber, tomatoes, and cilantro.
Prep Time10 mins
Course: Accompaniment
Cuisine: Indian
Keyword: Cucumber Raita, Easy Raita Recipe, Indian Raita, Onion Raita, Raita
Servings: 4 people
Author: Swaadista

Equipment

  • Medium size mixing bowl

Ingredients

  • 250 gm yogurt or curd whisked
  • 4 tbsp onion finely chopped
  • 3 tbsp cucumber finely chopped
  • 2 tbsp tomato finely chopped
  • water
  • 2 tbsp cilantro or coriander leaves finely chopped
  • salt to taste

Instructions

  • Add whisked yogurt, onion, cucumber, tomatoes and cilantro into a mixing bowl. Pour about 20ml of water(optional) to adjust consistency and combine.
    250 gm yogurt or curd, 4 tbsp onion, 3 tbsp cucumber, 2 tbsp tomato, water, 2 tbsp cilantro or coriander leaves
  • Stir in salt to taste.
    salt to taste
  • Serve delicious Indian raita alongside your favorite main: biryani, pulao or paratha. Enjoy!

Notes

  • Add salt as per your taste.
  • Skip adding water if the yogurt or curd you are using is already as per your desired consistency. Else, adding water may make the raita runny.
  • If you are into spices, sprinkle a pinch of chaat masala on top, just before serving. It tastes yummier!
  • If you want to store it, keep it in the refrigerator, covered, until it is served.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3