Tag Archives: vegetable


When you look in the fridge and find that you have a quarter cauliflower, 1 pepper and some coriander leaves, too little to make anything elaborate, you think of making a mixed vegetable paratha. To make it tastier for the kids why not add some cheese?? ūüôā

This is what you’ll need

Wheat flour: 2 cups

Ajwain: 1/2tsp

Coloured pepper: 1 small (finely chopped)

Onion: 1/2 (finely chopped)

Cauliflower: 1/2 cup (grated)

Cheese: 3/4 cup

Green chillies: 3

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil to fry parathas

Let’s get cooking

1. Mix the flour and ajwain in a bowl. Add water and knead to a soft smooth dough. Keep aside.

2. Take the vegetables, coriander leaves, cheese and salt in another bowl and mix well.

3. To make the parathas, make small portions of the dough, roll out into small rounds, place a little bit of the filling in between, cover making sure the filling covered. Roll out into parathas.

4. Heat a tava and fry the parathas on both sides until nice and brown. Add oil as required.

5. Serve hot with any raita or pickle.

Approximate preparation and cooking time: 40 minutes

Serves: 4




Everyone at home enjoys pastas, especially if they are in a cheese sauce. Had found a few recipes for Macaroni muffins on various websites, but most of them had used egg and I was looking for an eggless recipe. Finally found one on rakskitchen.net. Followed this recipe with a few modifications. Turned out good.

This is what you’ll need

Macaroni: 1 cup (uncooked)

Mixed vegetables, I used

Onion: 1/2 (finely chopped)

Mushrooms: 3 (finely chopped)

Broccoli: 3 florets (finely chopped)

Carrot: 1 (finely chopped)

Spring onions: 2 (finely chopped)

Butter: 1tbsp

Grated mozzarella cheese: 1/2cup

Bread crumbs: 1/4cup

Chilli flakes: 1tsp

Olive oil: For greasing the muffin pan

Salt and pepper to taste

Let’s get cooking

1. Cook the macaroni as per instructions on the pack. Drain and once cool, mix with half of the mozzarella cheese.

2. Grease a muffin try with olive oil and dust with the bread crumbs generously. Tap off the extra crumbs.

3. Melt the butter in a pan and soute the chopped vegetables for 3 to 4 minutes. Add salt and pepper and eep aside.

4. Pre heat the oven at 190 deg C and keep ready.

5. To make the macaroni muffins, add a layer of the macaroni cheese mixture in each compartment.

6. Pour in a few spoonfuls of the vegetable mixture. Add a little more of the cheese.

7. Finally top with bread crumbs and chilli flakes.

8. Bake for 15 to 18 minutes until the top is nicely browned and the cheese melts.

9. Let it cool remove from muffin tray and serve.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* Make sure that the muffin tray is generously coated with bread crumbs to help binding.

* Mozzarella cheese also helps binding the macaroni.

* You can use any vegetables of your choice, like spinach, peppers, corn or non veg filling like prawns, ham and chicken!



Noodle soup has been on my mind for quite a long time and finally today found an easy recipe from Sanjeev Kapoor’s Chinese Cooking recipe book. I did not follow t to the T, but made a few modifications according to the vegetables I had at home. A complete meal in itself and even better, low cal!! ūüėÄ

This is what you’ll need

Noodles: 30gms

Mushrooms: 4 (sliced)

Carrot: 1 (julienned)

Spring onions: 3 (roughly chopped)

Fine beans: 4- 5 (halved)

Red chillies: 2- 3

Garlic: 3 cloves

Vegetable stock: 3 cups

Vinegar: 2tsp

Soya sauce: 1tsp

White pepper powder: 1tsp

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Boil the noodles. Drain and keep aside.

2. Chop the garlic and red chillies.

3. Heat the oil in a wok and add the garlic and red chillies. Stir fry for a minute.

4. Add the cut vegetables and fry for another minute.

5. Add the vegetable stock and bring to a boil.

6. Mix in the noodles, soya sauce, vinegar, white pepper and salt. Boil for a few more minutes.

7. Serve immediately.

Approximate preparation and cooking time: 35 minutes

Serves: 4




Sandwiches sure are a saviour snack for all parties, and when presented in innovative ways can make a party more fun, especially a Kids Party! Made regular sandwiches but on skewers for a change. ūüôā

This is what you’ll need

Brown bread slices: 4

Cheese: 10 ¬†1″ square pieces

Cherry tomatoes: 3

Cucumber: 1/4 (cut into thin roundels)

Lettuce leaves: Few

Skewers: Few

Dips of your choice (Optional)

Let’s get cooking

1. Cut the bread slices into one inch squares.

2. Halve the cherry tomatoes.

3. Arrange the ingredients onto skewers in any order that you like and serve.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3

* You can choose any other filling for the sandwiches like olives, onions, chicken (for non vegetarians)

* You could also apply any topping on the bread slice like peanut butter, chutney or jam.







Had not been keep too well since the past couple of days, and was so fed up lying in bed. Decided to try out something new just to keep me occupied and kill the boredom. These bread cones had been on my mind ever since I read about it on the  this website (http://homecookinginmontana.blogspot.co.uk/2009/06/bread-cones.html)  The website started from right from making the dough, I had some ready bread flour where all I needed to do was add water and follow instructions. Turned out almost perfect!

This is what you’ll need

Bread flour: 500gms

Luke warm water: 320ml

( I followed instructions on the pack)

Horn tubes: 6

Filling: Any filling of your choice. ( I used the same filling as in my mixed vegetable sandwich http://justindianfood.com/mixed-vegetable-sandwich/)

Topping: Seasame seeds or poppy seeds

Olive oil: 2tsp (for brushing the bread)

Let’s get cooking

1. Prepare the bread as per instructions. After keeping for 5 minutes cut into 9 equal portions.

2. Grease the horn tubes and keep ready.

3. Take each small dough portion and roll it into 30″long ropes.

4. Roll each rope around the greased horn tubes. Cover with cling film and keep the dough to rise for around 30- 40 minutes.

5. Brush with olive oil, top with sesame or poppy seeds and bake in a preaheated oven at 250deg C for around 20 minutes.

6. When nicely brown on top, remove from oven, cool and stuff with a filling of your choice.


7. Serve as a teatime snack.

Approximate preparation and cooking time: 1hr 10 minutes (including keeping time for dough to rise)

Serves: 6

* Note: Since i ran short of flute horns, I used 3 ropes of the dough to make some plaited bread.





It was a long time since I had made any rice preparation and while browsing through the internet deciding on what biryani/ pulao I could make, came across Tawa Pulao from the chefinyou website. Found it easy and ideal to make since I had everything that was needed to make it. Made a few minor changes to suit our taste.

This is what you’ll need

Cooked rice: 1 1/2 cups

Onion: 1

Carrot: 1

Beans: 8-10

Peas: 1/4 cup

Bell pepper: 1/2

Tomatoes: 3

Cumin seeds: 1tsp

Badishep (fennel seeds): 1/2tsp

Turmeric powder: A pinch

Green chillies: 3

Pav bhaji masala: 1-2tbsp

Ginger: 1/4″ piece (grated)

Garlic: 4 cloves (finely sliced)

Oil: 2 tsp

Butter: 1tbsp

Coriander leaves: To garnish

Salt to taste

Let’s get cooking

1. Firstly, fry the cooked rice with butter on a tawa for 3-4 minutes and keep aside.

2. Chop the onions, tomatoes, beans, carrots and pepper into one inch cubes.

3. Heat oil in a pan, add the cumin seeds and badishep.

4. Once they sputter put the onions, ginger, garlic and green chillies. Fry for 3-4 minutes

5. Add the chopped beans and carrot, along with salt. Sprinkle a little water, cover and cook until done.

6. Add the tomatoes, peas and pepper, along with the powders and cook until the tomatoes become pulpy.

7. Finally put in the cooked rice and  mix well. Fry for a further 2-3 minutes.

8. Garnish with coriander leaves and serve hot with any raita.

Approximate preparation and cooking time: 30 minutes

Serves: 2-3





On a rainy gloomy day, which in Liverpool is almost every other day I thought the perfect thing to liven up the mood was some hot and sour soup. Was lucky that on a day like this I had all the ingredients that I needed, so there was nothing to stop me from making it.

This is what you’ll need

Onion: 1

Beans: 6-8 (finely chopped)

Cabbage: 3tbsp (grated)

Carrot: 3tbsp (grated)

Bamboo shoots: 4-6 thin slices

Mushrooms: 3 (finely chopped)

Pepper: 2tbsp

Garlic: 3 cloves finely chopped

Ginger: 1/4″ piece finely chopped

Dark soya sauce: 2tbsp

Chilli sauce: 2tbsp

Vinegar: 1tsp

Cornflour: 2tsp

Water or Vegetable stock: 2 glasses

Spring onion greens: For garnish

White pepper powder: 1tsp

Salt to taste


Let’s get cooking

1. Heat the oil in a pan and sauté the onions, ginger and garlic.

2. Add the sliced vegetables and continue frying for a few more minutes, until the vegetables are done, not soft, but crunchy.

3. Dissolve the cornflour with a little water/ stock.

4. Add the water along with the dissolved cornflour to the vegetables and bring to a boil.

5. Mix in the rest of the ingredients and boil well again.

6. Garnish with chopped spring onion greens and serve hot.

Approximate preparation and cooking time: 30 minutes



Think Vegetable Fried Rice and there will be so many different ways to make it. Every time I would try making it, i t would never taste like the ones you get in the Chinese Restaurants back home in India.

After much trial and error, I managed to make the rice which I thought was closest in taste to Indian Chinese. Hope you all enjoy. Bon Appetit!!!

This is what you’ll need

Rice: 1 cup

Spring onions: 5

Mixed vegetables: 1 vati each of beans, carrot and peppers

Soya sauce: 2tsp

Vinegar: 1tsp

Salt and white pepper powder to taste

Let’s get cooking

1. Wash the rice and cook with salt and 1 1/2 cups of water. Drain and keep aside.

2. Chop the spring onions, beans, peppers and the carrots.

3. Heat the oil in a pan. Add the spring onions and sauté for a minute.

4. Add the rest of the vegetables and sauté again.

5. When the vegetables are cooked, add the soya sauce, vinegar, salt and pepper.

6. Stir in the rice and mix well. Heat for a few minutes and serve with any chinese curry of your choice.

Approximate preparation and cooking time: 30 minutes




When I was both tempted and impatient to eat the typical konkani style mixed vegetable pickle, my mom came up with the instant recipe. The last time I ate it she had made it for me. This time however, while speaking to a friend about pickles, I suddenly realised that it had been a long time since I made this one.

My friend said that  she would love to try some too, which is what got me to make this pickle once more. Very simple and quite delicious I must say!

This is what you’ll need

Carrot: 1 vati (peeled and chopped)

Lemon: 1 vati (chopped)

Cauliflower: 1 vati (small florets)

Chilli powder: 3tsp

Mustard powder: 1 1/2tsp

Hing (asafoetida): 3/4tsp

Salt to taste

Let’s get cooking

1. Cook the chopped lemon pieces with salt until it releases water. After that add around 1 glass of water and let it boil. Keep aside to cool.

2. Mix the rest of the ingredients in a bowl.

3. Once thoroughly cooled, add the lemon mixture to the vegetables. Check salt.

4. Store in a glass bottle in the refrigerator. Remains for up to 2 weeks.

Approximate preparation and cooking time: 20 minutes.


This is what you’ll need

Pasta: 250gms

Onions: 1 (finely chopped)

Carrots: 1/4 cup (finely chopped)

Mushrooms: 1/4 cup (sliced)

Green Pepper: 1/2 (finely chopped)

Sweet corn: 1/4 cup

Coriander leaves: 1/2 a bunch (finely chopped)

Lemon juice: 1tsp

Baked beans: 1 small tin

Flour: 1tbsp

Milk: 1cup

Cheese: 1 small cup (grated)

Butter: 2tbsp

Pepper powder: 2tsp

Salt to taste

Let’s get cooking

1. Boil the pasta, drain in cold water and keep aside.

2. Prepare the white sauce by melting 1tbsp of butter in a pan. Add the flour and mix well. Turn of the gas and add the milk mixing well. Turn on the gas again and cook on a low flame making sure that no lumps are formed. Add 3tbsp of the cheese, and salt and pepper to taste.

3. Mix the pasta into the white sauce and keep aside.

4. Prepare the vegetable mixture. Heat the remaining butter in a pan. Saute the onions until transparent.

5. Add the carrots, mushrooms, peppers and sweet corn. Add a little water,  cover and cook until almost done.

6. Add the finely chopped coriander leaves, lemon juice, salt and pepper. Bring to a boil and keep aside. This mixture should be almost dry.

7. Empty the beans in a saucepan. Add salt and pepper. Bring to a boil.

8. To assemble the paste, first spread a layer of the cheese pasta, cover it with a layer of the mixed vegetable and finally the beans. Continu once more with the pasta, vegetable and beans.

9. Add grated cheese on the top and bake in an oven at 200 deg C for 15 minutes, or until the cheese melts and turns brown.

10. Serve hot on it’s own or with garlic bread.

Approximate preparation and cooking time: 50 minutes

* In case you like it more spicy, you can add chilli flakes to the vegetables.

Dietician’s Note

Pasta is nutritious and is a good source of energy, protein, B vitamins, iron and niacin. It contains almost no fat, is very low in sodium and is cholesterol free.

Pasta has a low glycaemic index hence it does not cause the blood sugar to rise quickly.

Pasta is an excellent source of complex carbohydrates which provide a slow release of energy. Unlike simple sugars that offer a quick, yet quick boost of energy, pasta helps sustain energy.

The mixed vegetables are a good source of both vitamins and minerals, apart from providing good fibre.

Beans are a good source of protein, fibre and are also known to have cholesterol lowering benefits.

Those weight conscious people and also those suffering from diabetes and cardiac problems can omit the grated cheese on the top layer.




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