Healthy Millet Salad

This Healthy Millet Salad is made from Foxtail Millet, kidney beans, sprouts and mix vegetables. It is very healthy, very tasty and very filling. 

You go to the supermarket and are immediately drawn to the shelf that holds these exotic ingredients that you've only heard of but never eaten. It looks nice in it's classy looking packaging. You start remembering that recipe you saw on TV or that food photo that featured in the Magazine, wondering which of them should you cook. You glance at the price, and that wonderful dream of cooking with something exotic just evaporates. Smile replaced by shock. Deja vu, anyone?

I replay this scene everytime I go to stores like FoodHall or Godrej Nature's Basket. And sometimes I do it knowing that it will be an anti-climax. By now I know I will never buy Quinoa because of it's insane cost. Quinoa is being touted as THE superfood. High in protein, not high in calories, it's kind of  a win-win for those who can access it easily.

Quinoa is not Indian. Although, recently, some farmers are toying with the idea of growing Quinoa, it is still not popular enough to replace any of our ancient grains and seeds.

I use Millet instead. India has been the home of millet for centuries. Millets are just as rich as Quinoa. It is rich in fibre and magnesium. It has a low glycemic index and is a rich source of protein. And it is very light on your pocket. In short, millet is affordable super food that are easily available anywhere.

There are various types of Millet:

• Pearl Millet or Bajra
• Foxtail Millet or Navane
• Finger Millet or Ragi
• Sorghum Millet or Jowar

There are so many more, but these are the famous ones.

Let's  get back to this super tasty and healthy Foxtail Millet Salad. I've had it two days in a row and I just cannot have enough of it !!! 

This is a super simple salad. The dressing is made with just Olive oil, lime juice, honey, salt and pepper. Everything you already have at home, so there is no excuse to skip making it. Use any oil you like if you have run out of Olive Oil.

Now, usually, I say that there are things that are optional in a recipe. But in this one, the beans are definitely not optional. They are one the major building blocks of this salad. I really don't believe this salad will taste as good if you skip them. Also really needed are the fresh ingredients - tomatoes, cucumbers and mint. Everything else in the salad can either be skipped or replaced. You can substitute the coriander with parsley. Skip the sprouts if you don't have any. I personally like the light sweetness of the carrots in the salad and would recommend keeping it in there.

This salad was pretty filling due to all the protein in it and the slowly digesting millet. Hope you enjoy it as much as I did. 

If you liked this, you may also like:

• Kabuli Chana Chaat or Chickpea Salad - Street side style salad made with chickpeas, tomatoes, onions and spices. Hot and Tangy - explosive on your taste buds.
• Radish Salad - Fresh salad made from finely chopped radish or daikon (mooli) and it's leaves.

Healthy Millet Salad

Healthy salad made with mixed vegetables, beans, sprouts and Foxtail Millet. 

Recipe Type:  Salad
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                Serves 2

Ingredients:

1/4 cup Foxtail Millet or  Navane
1 cup cooked Red Kidney Beans or Rajma
1/4 cup Sprouts
2 ripe Tomatoes
1 small Cucumber
1/2 Carrot
1/2 Capsicum
Handful Coriander leaves
Handful Mint leaves
2 Tbsp Olive Oil
1 tsp Honey
2-3 tsp Lime Juice
Salt to taste
Pepper to taste
1/2 cup Water

Method:

Wash and soak the millet for 30 minutes.
Drain the millet and pressure cook it with 1/2 cup water until done. In a pressure cooker it takes around 1 whistle or 4-5 minutes after the pressure builds up.
If not using a pressure cooker, cook it the same way you would cook rice.
Allow the millet to cool to room temperature.
Finely chop the tomatoes, cucumber, carrot and capsicum and add to the millet.
Add the red kidney beans and the sprouts to the millet.
Roughly chop the coriander and mint leaves and add to the millet.
In a small bowl, mix olive oil, honey, lime juice, salt and pepper until completely blended.
Pour the dressing over the millet and vegetable mixture and mix well.
Serve at room temperature or chilled.

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Instant Rava Idli

I had an INDULGENT weekend. I-N-D-U-L-G-E-N-T!!!

I'm spelling out stuff, so I guess you get the picture.

Spicy Biryani lunch, Cheesy Pasta for dinner, Deep fried Bread Rolls for snacks and a heavenly TRIPLE Chocolate Milkshake, I’ve had it all. And I cooked none of it. Nada. 

I’m sure it will take me a month to work it off. Sigh!!

All those guilty pleasures made me want to eat a healthier breakfast this Monday morning. I’d never been a Rava Idli fan, regular Idli, give it to me anyday and I’ll eat it. But I wondered why would one eat that hard lump of rava (semolina) for any meal? This was until I made my own.

Eye opener – Rava Idli does not have to be a hard lump. It can be soft like the regular rice Idlis. It can actually be delicious.

All credit goes to Gee, my sis. Someday she got the MTR instant rava idli packet and made it and repeatedly kept telling me how good they had become. MTR is a legendary restaurant in Bangalore that actually invented the Rava Idli when there was food shortage during a war. A place you should visit for some rich South Indian food.

The restaurant rocks, but I won’t accept defeat from a packet. Na-ah.

So I made just to show her that she can make equally good Rava Idlis with just the ingredients she has at home. I had no plans of liking them at all. It was just a competition with the packet, that’s IT. (I'm competitive that way). At least that’s what I thought, until I ate them. I mean if I make them, I have to taste it, right? And what a pleasant surprise it was. Soft smooth Rava Idli. And so easy to make as well. No overnight soaking, no overnight fermenting. Just mix and steam.

I'm always on a lookout for breakfast recipes. And they obviously have to be HEALTHY and EASY to make. These Rava Idlis satisfy all my criteria. So they have been back on the menu time and again since that day. 

Some additional steps that you may have to do if making your own healthy Rava Idlis, and it is totally worth it:

• Toast the Rava / Semolina - You can either toast it when you decide to make the Rava Idlis or you can toast the rava whenever you have time and store it. Toasting helps increase the shelf life of rava. You can then use it instantly while making Upma too.
• Grate a carrot, Chop a chilli - Yup, you will need to grate a carrot and chop some chilli and coriander. 
• Tempering - Heat a little oil, throw in some lentils (dals), mustard seeds, curry leaves and chilli. This is seriously a 10 seconds job.
• Mix once - Mix tempering with the rava.

The rest is exactly like the packet. Mix in the ingredients. Allow it to rest for some time. Then steam them as usual. Ta-da - Instant soft smooth Rava Idli.

Instant Rava Idli

Popular South Indian instant steamed breakfast cakes made from semolina or rava and yogurt.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                8 Idlis

Ingredients:

1.25 cups Semolina or Upma Rava
1 cup Yogurt (Curd)
1 small Carrot
1/4 tsp Baking Soda
2-3 tsp Oil
1/2 tsp Mustard seeds
1 tsp Urad Dal
1 tsp Chana Dal
8-10 Curry leaves
1 Tbsp chopped Coriander leaves
1 chopped Green Chilli
1/2 cup Water
Salt to taste 
Oil to grease

Method:

Toast the rava in a kadhai on low flame for 8-10 minutes. Stir frequently to avoid burning. Remove it into a large bowl once done.
Heat oil in the kadhai and add mustard seeds to it.
Once the mustard seeds splutter, add the urad dal and the chana dal.
Once the dals brown slightly, add the curry leaves and chilli. Pour this tempering to the toasted rava.
Mix well and allow to cool.
Once the rava has cooled, add grated carrot, yogurt, chopped coriander, baking soda and salt and mix well.
Add water by the spoonful. The consistency of the batter should be similar to the regular idli batter.
Leave aside for 10-15 minutes.
In the meanwhile, prepare the idli steamer. The water in the steamer should be boiling when we put in the idli, else the idli will become hard.
Now grease the idli mould, and pour in the batter.
Steam for 10-15 minutes.
Serve hot with chutney or sagu.

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Tawa Pulao | How to make Tava Pulao Recipe with Step by Step Instructions

Street food ROCKS!!!

Don't you just agree to that? Many markets across the world are centered around the street food. Streets of Bangkok... Streets of Mexico City... Streets of Mumbai...

I think the true essence of a city lies in its Street Food. You get local food, fusion food and some even carry international favorites. But one thing is a constant in every food street, there is so much variety. After all, variety is the spice of life, isn't it?
I've found these are one of the busiest places in a city, especially after sundown. We have our own little food street in Bangalore which is packed even on weeknights.

Every city has its favorite, and so does Mumbai.

Mumbai is famous for its Vada Pav and its Pav Bhaji. Lurking in their shadows is the Tawa Pulao. Tawa Pulao literally is rice and vegetables cooked on a flat griddle along with some spices and oodles of butter.

Everything tastes better with BUTTER!!! Spoon in as much butter as you desire, it only improves the taste.

Tawa Pulao can be easily made VEGAN by skipping on the butter, or adding some yummy Almond Butter.

Tawa Pulao has now started to become a popular dish outside of Mumbai too. I've eaten it in so many places in Bangalore. It seems to be entering restaurants too. But the street version beats the restaurant version any day. On my list of favorite street food, Tawa Pulao ranks 3rd, right behind the Pani Puri and the Pav Bhaji.

I must credit this recipe to my friend at work. She got this for lunch one day and I simply had to have the recipe. I was pleasantly surprised when she told me the recipe. I couldn't believe it was so easy to make. My friend makes it with only green peas and she adds a chilli paste as well. I add any vegetables I find in my fridge. In the past I've added babycorn, sweet corn, zucchini, mushrooms, broccoli etc. I guess you get the picture.

Step-by-Step Instructions:

1) If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
2) Dice the vegetables and keep aside. 
3) Puree the tomato in a blender.

4) Heat the oil in a pan and add the cumin seeds.
5) Once they brown, add the onions and cabbage and fry until the onions are translucent.
6) Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.

7) Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
8) Add the pav bhaji masala and salt and mix well.

9) Add the fried vegetables and mix well.
10) Add the butter and mix well.
11) Add the rice and mix well.
12) Garnish with finely chopped coriander and serve.

Tawa Pulao | How to make Tava Pulao Recipe

Tawa Pulao is rice cooked with tomatoes, vegetables and Pav bhaji masala. 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 3-4

Ingredients:

1 cup uncooked Rice or 5 cups of cooked Rice
1 cup Tomato Puree or 2 Juicy Tomatoes
1.5 cups of assorted Vegetables (like Cabbage, Cauliflower, Carrots, Green Peas, Green Beans, Capsicum) (Optional)
1 Onion
1 Tbsp Ginger-Garlic Paste
2 Tbsp Pav Bhaji Masala (If you don't have this available, use Garam masala - 1/4 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp, Red chilli powder - 1/2 tsp)
1 Tbsp Butter
2-3 Tbsp Oil
1 tsp Cumin seeds / Jeera
Salt
Water
2 Tbsp chopped Coriander leaves for garnish

Method:

If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
Dice the vegetables and keep aside.
Puree the tomato in a blender.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onions and cabbage and fry until the onions are translucent.
Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.
Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
Add the pav bhaji masala and salt and mix well.
Add the fried vegetables and mix well.
Add the butter and mix well.
Add the rice and mix well.
Garnish with finely chopped coriander and serve.

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Vegetable Jalfrezi Recipe | How to make vegetable jalfrezi | Mix vegetable curry [Video]

Vegetable Jalfrezi recipe with step by step photo and video instructions. Vegetable Jalfrezi is a mixed vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and can be made to fit a vegan or plant based diet with simple replacements. 

In a hurry? Jump to Video or Jump to Recipe

Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy. 

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Vegetable Jalfrezi

Vegetable Jalfrezi is a popular Indian mix vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and vegetarian. It can be made vegan by either skipping the Paneer or swapping it out for Tofu.

Recipe Type:  Curry
Cuisine:          North Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              3-4

Ingredients:

1 large Onion
3 Tomatoes
0.5 cup Cauliflower florets
0.5 cup Broccoli florets
1 Carrot
8-10 Green Beans
8-10 Baby corn
0.5 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
50 gms Paneer or Tofu
1 Tbsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 2 tsp Vegetable Oil
0.5 tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)
1 tsp Cumin seeds (Jeera)
Salt to taste

Method:

1. Heat 2 tsp oil in a kadhai. Cut the paneer into batons and fry them lightly until golden brown on all sides. Remove from heat and keep aside.
2. Add the remaining oil to the kadhai and add the cumin seeds.
3. Add the finely chopped onions and saute until golden brown.
4. Add in the ginger garlic paste and saute until fragrant.
5. Puree the tomatoes and add in the kadhai.
6. Cook on medium heat for 8-10 minutes or until the oil separates.
7. Add in the ketchup and mix well.
8. Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 
9. Add water.
10. Cook on medium heat until the vegetables are almost done.
11. Now add the remaining vegetables like baby corn, broccoli, capsicum.
12. Add the turmeric powder, kitchen king masala, red chilli powder and salt.
13. Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
14. Add the paneer to the gravy.
15. Add sugar/jaggery to suit your taste.
16. Garnish with coriander leaves and serve hot with rotis or rice.

Step by Step Recipe with Photos:

1) Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer /tofu similarly Chop the onion finely. Puree the tomato. 

2) Heat oil in a large pan and add the cumin seeds.

3) Once they brown slightly, add the onions and saute until they are translucent. Add the ginger garlic paste and mix well.

4) Add the tomato puree. 

5) Add ketchup.

6)  Cook on low heat until the oil separates. Approximately 8-10 minutes.

7) Now the vegetables like cauliflower, carrot and beans which take a little longer to cook. 

8) Add water. Cook on medium high heat until the vegetables are almost done.

9) Now add the remaining vegetables like baby corn, broccoli, capsicum.

Add the turmeric powder, kitchen king masala, red chilli powder and salt.

Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.

10) In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu.

11) Fry until the paneer is slightly brown.

12) Add the paneer to the gravy. Add sugar/jaggery to suit your taste.

13) Garnish with coriander leaves and serve.

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Vegetable Cutlets with Coriander Mint Chutney | Indian Veg Cutlet Recipe [Video]

Vegetable Cutlet Recipe with step by step video instructions. Indian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.

In a hurry? Jump to Video or Jump to Recipe

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Vegetable Cutlets with Coriander Mint Chutney

Indian veg cutlet is a shallow or deep fried patty made of potatoes, mixed vegetables and spices. Vegetable cutlet may be coated in semolina or breadcrumbs. This recipe of vegetable cutlet is vegan.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              8-10 Cutlets

Author:                Anupama

Ingredients:

For the cutlet:

3 to 4 Potatoes, medium sized
0.5 cup mixed vegetables (carrot, green beans, green peas)
0.5 Beetroot
2 Tbsp Coriander leaves
1 tsp Red chilli powder
0.5 tsp Turmeric powder
1 tsp Garam masala
2 Tbsp Flour (maida)
3-4 Tbsp Fine semolina (Chiroti rava)
Oil to fry
Salt to taste
Water as required

For the chutney:

0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves
1 Green chilli
1 clove Garlic
Salt
Water

Method:

To make the Cutlet:

1. Boil the potato until done. Peel and mash them.
2. Chop carrot and beans finely. Boil them along with the peas until done.
3. Peel and chop the beetroot and boil until cooked.
4. Drain and add the vegetables along with chopped coriander leaves to the potato.
5. Add all the spices and salt to the potato and mix well. If the cutlet mixture feels wet, add either bread crumbs or dip a slice of bread in water and immediately remove it out, squeeze out the water and crumble the bread into the mixture.
6. Divide the mixture into 10 equal parts and roll them into balls. Gently flatten the balls to make a patty. You can be creative and make fancy shapes too with a cookie cutter.
7. Heat oil in a pan. You can either shallow fry or deep fry the cutlets.
8. Take the flour in a shallow plate and add 0.25 to 0.5 tsp salt to it. Add water by the spoonfuls and whisk until you have a smooth slurry.
9. Dip the cutlet in the slurry and dip in semolina and place it in the pan.
10. Cook on each side until it is golden brown. Remove from heat once both sides are cooked.
11. Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:

1. Grind everything in the mixer/blender with 1 tbsp of water

If you liked this, you may also like:

Broccoli Zucchini Fritters

Sweet Potato Kebab

Brown Rice Fritters

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Vegetable Stew Recipe [Video]

Vegetable Stew recipe with video instructions. Vegetable Stew is a mildly spiced vegan stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk. Vegetable Stew is a gluten free curry.

In a hurry? Jump to Video or Jump to Recipe

The weather is confusing, on some days it feels like summer and on others it looks like the monsoons are already here. Today was one such a day. It started out sunny and ended up wet.

When it rains, I feel like having some warm comfort food. Don't you?

And a vegetable stew is just that. It is comfort food personified. I made it with rainbow veggies. You can make it with what you have available, but I find that colorful food cheers me up. I watched this food truck on Eat Street that seemed to have the same thinking. It was a healthy food truck where the chef served everything with a colorful salad. Oooh! today's newspaper is saying food trucks are in town. Yeah, baby! I hope I find myself in the neighborhood of one interesting truck. Let me know if you try one out. Until then our little bhel puri carts will have to do.

Anyway back to the stew. I will not call this a Kerala veg stew, but it is inspired from Kerala. I made this stew with coconut milk like a lot of Kerala curries. This is my sister's recipe. So its been tried and tested on other people before me :)

I made it with cauliflower, tri-colored peppers, carrot, and french beans. You can add green peas, potatoes, frankly, any vegetable you fancy in a curry. Anything tastes good with coconut milk, I swear. This curry is mildly spiced, so it does not take you away from the delicate taste of coconut milk and the vegetables.

It can be eaten with rice or bread. The choice is yours. We enjoyed the stew with rice and spicy jeegujje podi. Ummm... my mouth is watering just remembering my lunch.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Vegetable Stew

Mildly spiced vegetable stew made by cooking colourful peppers, cauliflower, carrots and beans in coconut milk 

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              3 Servings

Ingredients:

1 cup Capsicum ( red, yellow, orange, green)
0.5 cup Cauliflower florets
1 Carrot, diced
6-8 Beans, chopped
2 cups Coconut Milk
3 tsp Oil
2 Cloves
0.5 tsp Black Pepper
0.5" Cinnamon
1 sprig Curry leaves
1 Onion, sliced
1 tsp Ginger Garlic Paste
1-2 Green Chillies, sliced
Salt to taste
Water as required

Method:

1. Heat oil in a pan and add the whole spices and curry leaves.
2. Once curry leaves splutter, add the sliced onion and fry until translucent.
3. Add the ginger garlic paste and saute until fragrant.
4. Add the vegetables that take longer to cook like the cauliflower, carrot and beans.
5. Add half a cup of water and salt and cover and cook until the vegetables are partially cooked.
6. Then add the capsicum or bell peppers and cook until all the vegetables are cooked.
7. Add in the coconut milk and salt to taste.
8. Simmer the stew for 3-4 minutes.
9. Enjoy it hot/warm with rice/bread.

If you liked this, you may also like:

Punjabi Dum Aloo

Raw Banana Kofta Curry

Eggplant Coconut Curry

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