Drumstick leaves Stir-Fry with Moong
Drumstick leaves stir-fried in coconut oil with moong beans, onion, garlic, red chili and spices
Tag: Vegan
Quinoa Upma with Carrot, Green Peas, and Coconut
Spiced quinoa cooked with onion, tomato, ginger, peanuts, coconut and vegetables.
Vegetable Clear Soup with Broccoli, Mushroom, and Sweet Corn
Who else is always ready for a warm bowl of soup filled with vegetables? Hi there, fellow soup lover!
This vegetable soup made with broccoli, button mushrooms and sweet corn is a house favorite here. By favorite I mean the weekly-twice-for-dinner kinds. And this is irrespective of season, I’m not even kidding!
It’s a simple and hassle-free recipe, requiring minimal ingredients. Sometimes I include other vegetables along, such as edamame, carrots, Bok choy and switch button mushrooms with shiitake, or Portobello mushrooms. They all go together really well. For the stock, I prefer adding cubes and here I have used plant-based and gluten-free veggie stock cubes, which I love that they add so much flavor to the soup. But if you don’t feel the need, skip it and just add hot water instead. Same with the corn slurry – include it if you like a slightly thicker soup, else skip it. At the same time remember that including stock and corn slurry does add great flavors.
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.
Servings: 3 people
Equipment
- Medium-sized cooking pot with lid
Ingredients
- 2 cups Broccoli rinsed & cut into bite-sized pieces
- 2 cups Button Mushrooms rinsed & sliced into desired size
- 2 cups sweet corn kernels
- 1 small red onion sliced
- 2 cloves garlic minced
- ¼ tsp grated ginger
- 1 cube vegetable stalk
- 2 tbsp coconut oil
- 1 litre hot water
- 1½ tbsp light soy sauce
- salt to taste
- black pepper powder to taste
- 1 tbsp corn starch mixed with water(3 tbsp) to make a thick yet flowy slurry
Instructions
- Heat oil in the cooking pot. Add grated ginger and garlic, saute for 30 seconds. Then add sliced onion and saute until they are translucent.
- Crumble the vegetable stock cube with your fingers, and add it into the pot. Saute for 20 seconds, then pour the hot water in and stir well to mix.
- Add light soy sauce, salt and black pepper powder. Stir to mix well, close the pot lid and allow water to come to a boil.
- Add all vegetables and cook on medium heat for 3-4 minutes or until vegetables are tender. Then stir in the corn slurry, and cook for another 2 minutes until the soup thickens a bit. Taste and adjust seasoning if necessary.
- Serve the soup warm. Enjoy!
Notes
- Feel free to include carrot, edamame, and bok choy along with these vegetables, they go well together.
- Skip adding the corn slurry if you like a watery soup rather than slightly thick.
Check out: pumpkin soup recipe
Delicata Squash Stir-Fry With Spices
Simple delicata squash stir-fried in coconut oil along with spices.
South Indian Sambar with Zucchini
Super delicious South Indian Sambar made with toor dal, zucchini, spices and herbs. Perfect to eat with rice, quinoa, millets or Idly.
Methi Mattar Pulao using Little Millet
This dish is yet another family favorite! It’s an easy-peasy, healthy one-pot meal essentially made using little millet or Saame (as called in Kannada), fenugreek leaves, green beans, and green peas as the main ingredients. The use of whole spices and methi makes this dish flavorful, and the little millet keeps one fuller for a longer time.
Furthermore, the best part of this recipe(like most of the one-pot meals) is that you can make it in 20 minutes with a pressure cooker if you have all the ingredients ready. You can use a regular cooking pot or instant pot, instead of a pressure cooker.
Besides little millet, you could use others such as Foxtail millet, Kodo millet and Pearl millet. Consider adding some ghee-fried cashews into the pulao once it’s ready – they add on to the taste. If you are following a vegan diet, skip the ghee and use your choice of oil/plant-based ghee to fry cashews or make the dish.
I prefer making this dish on days when I feel lazy to cook. So, I would make this for the day, and we would eat for lunch and dinner, both. I hope you do try this. Enjoy!
Check out other one-pot meal recipes here: ONE-POT MEALS
Little Millet Pulao Recipe | Methi Mattar Millets Pulao
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.
Equipment
- Pressure cooker
- Blender
Ingredients
For blending
- 4 tbsp coconut shredded
- green chilies to taste
- ½ inch ginger root
- 4-5 cloves of garlic
- 8-10 leaves of mint
- 4 tbsp cilantro chopped
For pressure cooking
- 3 tbsp vegetable oil or ghee
- 2 cloves
- 3 green cardamom
- ½ inch cinnamon
- 3 bay leaves
- 1 black cardamom
- A pinch of mace
- 1 small red onion diced
- 1 small tomato diced
- 150 gm green peas frozen or fresh
- 100 gm green beans chopped into 1/2 inch pieces, frozen or fresh
- 1 small potato diced
- 150 gm little millets thoroughly washed
- 1 cup fenugreek leaves(approximately 200gm) washed and chopped
- 2 tsp coriander powder
- ½ tsp garam masala powder
- 2 tbsp lime juice
- 350 ml water
- salt to taste
Instructions
- Blend the below ingredients into a smooth paste by adding water as needed and keep aside until used.4 tbsp coconut, green chilies to taste, ½ inch ginger root, 4-5 cloves of garlic, 8-10 leaves of mint, 4 tbsp cilantro
- Heat oil or ghee in a pressure cooker on medium heat.3 tbsp vegetable oil or ghee
- Add all the whole spices in, sauté until aromatic.2 cloves, 3 green cardamom, ½ inch cinnamon, 3 bay leaves, 1 black cardamom, A pinch of mace
- Add and sauté until translucent.1 small red onion
- Add the ground coconut paste into the cooker, sauté for 2 minutes on low heat.
- Add and sauté for a minute until you notice oil separating from the masala.2 tsp coriander powder, ½ tsp garam masala powder
- Transfer these into the cooker, and sauté on high heat for 2 minutes.150 gm green peas, 100 gm green beans, 1 small potato, 1 cup fenugreek leaves(approximately 200gm), salt to taste
- Add and combine.1 small tomato, 150 gm little millets, 350 ml water
- Add and allow this mixture to come to a boil on low-medium heat.2 tbsp lime juice
- Taste for salt and adjust if necessary.
- Close the cooker lid, and cook until 1 whistle on low-medium heat. Turn off and allow the pressure to release naturally.
- Gently mix and serve warm methi mattar millet pulao with cucumbers on the side or raita. Enjoy!
Notes
- Add salt and spices according to your taste and preference.
- Besides the vegetables used, you could include potatoes and soya chunks if you like.
Green Beans Palya (Stir fry)
Simple and healthy beans stir fry made with chana dal, onions, and grated coconut.
Beetroot Stir fry with Coconut
Beetroot stir-fried in coconut oil with onion, grated coconut, spices and herbs.
Kosambari (Mung Salad)
Summer is here in full swing at the moment, and what better than a tasty salad to cool our bodies down, right?
Kosambari is a wholesome and tasty Indian salad usually made with split mung beans and other vegetables like fresh cucumber and carrot. What enhances the flavoring of Kosambari is the seasoning of spices and herbs added to it at the end. This salad is most common in south India, especially during festivals. I remember my mom making Kosambari(apart from other delicacies) for lunch during almost all the festivals because our family loved it immensely.
Split mung bean needs soaking for about 2 hours, so plan it prior. Apart from the soaking time, let me assure you that Kosambari is a super quick recipe that takes about 10 minutes to be made ready. So, if you haven’t tried this at home yet, I suggest you do it right now! Continue reading to know how to make Kosamabari.
Prep time: 2 hours
Cook time: 10 minutes
Yield: 2-3 Servings
Ingredients:
200g split mung bean, rinsed and soaked for 2 hours and drained
100g cucumber, chopped
100g carrot, grated
2 tablespoons cilantro, chopped
Salt to taste
For tadka/seasoning:
2 tablespoons of cooking oil
½ teaspoon mustard seeds
½ teaspoon urad dal
Hing, a pinch
Green chilies to taste, finely chopped
Curry leaves, 6-7
Procedure:
Add soaked and drained split mung, cucumber, carrot, cilantro, and salt to taste into a mixing bowl and combine well.
Heat oil in a small pan on low heat. Add mustard seeds, allow them to pop, then add urad dal and sauté until light brown. Add hing, green chilies, and curry leaves. Turn off and pour this tadka over the salad in the bowl and give everything a good mix.
Serve Kosambari or mung salad alongside a meal, or eat it as a snack. Enjoy!!
Note:
- Add salt and green chilies according to your taste and preference.
- Do not oversoak mung. Kosambari tastes best if mung is crunchy.
- Add 2-3 tablespoons of grated coconut, if you prefer.
- Do not add salt if you plan to store Kosambari in the refrigerator. Add salt before consuming.
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
Mushroom Peas Pulao
A vegan, one-pot rice meal made with mushrooms, peas, onion, tomato, spices and herbs.