Thai vegetarian green curry

Ingredients:
2 cup tofu
1 capsicum - cut into slices
1 cup broccoli - cut into chunky florets
2 Tbsp basil leaves - chopped
2 kaffir lime leaves
1 can coconut cream
Oil

For paste:
1 Tbsp coriander seeds
2 Tbsp cumin seeds
1/2 cup basil leaves
1/2 cup coriander leaves
3 green chilli
3 Tbsp soy sauce
1 onion
1 Tbsp ginger garlic paste
2 kaffir lime leaves
1/2 stalk lemon grass
1 tsp sugar

Method:
1) Grind all the ingredients meant for the paste into a fine paste ;)
2) Take oil in a pan and fry the paste for a minute or two.
3) Add tofu and fry for a minute. Add coconut milk. Cover and cook for 2 minutes
4) Add a kaffie lime leaf, chopped basil, capsicum and broccoli. Check for salt. Cover and simmer for 5 minutes.

DONE!!!
Serve with Jasmine rice :)

Quinoa upma

Ingredients:
1 1/2 cups quinoa
3 cups water
2 cups mixed vegetables diced
1/2 onion sliced
3 green chilli finely diced
1/4 tsp turmeric
1/2 tsp pepper powder
1 tsp cumin seeds
1-2 tsp mustard seeds
1 sprig of curry leaves
2 Tbsp coconut
2 Tbsp finely chopped coriander
1/2 tsp asofoetida
2-3 Tbsp Oil
Salt

Method:
1) Add 3 cups of water to 1 1/2 cups of quinoa in a pan. Cook until water totally evaporates.
2) In a frying pan, heat oil, add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves, asofoetida, green chilli, pepper powder, turmeric powder, onion and coconut. Fry until onion starts to change colour.
3) Add mixed vegetables, salt and cook until the veggies are tender.
4) Mix in the quinoa, check for salt.
DONE!!!

Beetroot pulao

Ingredients:
1 1/2 cup basmati rice
1 medium sized beetroot - finely diced
1 medium sized onion - finely diced
1 cup mixed veggies -finely diced
1/2 cup peas
2 Tbsp mint leaves - finely chopped
1 Tbsp ginger garlic paste
2 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala
4 green chilli - finely chopped
2 Tbsp oil
1 Tbsp ghee
8-10 cashewnuts
1/2 cup water
Salt to taste

Ingredients:
1) Cook basmati rice and keep aside
2) Heat oil in a pan. Add cumin seeds, fennel seeds. Once it starts to change colour - Add onion and fry for a minute
3) Add ginger-garlic paste, green chilli, turmeric powder and garam masala powder . Fry for another minute.
4) Add mixed veggies, peas and beetroot. Cover and cook on medium heat for 2-3 minutes.
5) Add mint leaves, salt. Cover and cook for a minute.
6) Lower the heat. Add cooked basmati rice and mix. Check for salt. Add 1/2cup water if needed. Cover and cook for a minute.
DONE!!!

Vegetable noodle soup

Ingredients (Serves 2):
2-3 cups chopped mixed vegetables
1/2 cup soy
1 shallot - sliced
3 garlic pods - chopped
1 can creamed corn
3 green chilli - chopped
1-2 cups vegetable stock
2 cups water
2 tsp cumin seeds
2 bay leaves
3 Tbsp olive oil
3 Tbsp soy sauce
1 tsp grated galangale
2 tsp chopped coriander
Salt to taste

Ingredients:
1) Heat oil in a wok, add garlic and fry until it turns golden brown. Add onion and fry until it turns translucent. Add green chilli, cumin seeds, bay leaves and fry for 2 minutes
2) Add vegetable stock, water, creamed corn and mixed vegetables. Bring to boil.
3) Add soy sauce, check for salt. Boil for another 5-10 minutes
4) Add noodles and wait for it to be done as per instructions.
5) Remove from heat, garnish with chopped coriander leaves and serve
DONE!!!

Poori Saagu

Ingredients (Saagu):
Mixed vegetables - 2 cup boiled
1/2 onion - chopped
1/2 tomato - chopped
1/2 cup grated coconut
5 green chilli
2 Tbsp hurigadale (roasted chickpea)
1 garlic pod
2 tsp poppy seeds
5-6 sprigs of corainder - chopped
1/2 tsp garam masala powder
2 tsp coriander seeds
2 tsp cumin seeds1 tsp mustard seeds
1/2 tsp asafoetida
2-3 sprigs of curry leaves
1/2 tsp turmeric
Water
Salt
1 Tbsp oil

Method:
1) Grind cumin seeds, coriander seeds, garam masala powder, coriander leaves, poppy seeds, green chilli, hurigadale, coconut, garlic with 1/4 cup of water
2) Heat oil in a frying pan, add mustard seeds and wait for it to splutter. Add asafoetida and curry leaves. Fry for a minute. Add onion fry until it turns translucent. Add turmeric and tomato - fry for a minute.
3) Add the grinded mix and fry for a minute. Add about 1 cup of water and the mixed veggies. Check for salt. Bring it to boil.
DONE!!!

Ingredients: (poori)
3 cups wheat flour
Salt
4-5 Tbsp oil
Water
Oil for deep frying

1) Mix all the ingredients with sufficient water. Check for salt
2) Take a pingpong ball size dough and roll into a circular disc
3) In a deep frying pan, once the oil is heated - gently drop the poori. Once the pooru raises, flip to the other side.
DONE!!!

Pav Bhaji

Ingredients:
1 medium sized onion - finely chopped
1 medium sized green capsicum - finely chopped
3 medium sized tomato - finely chopped
1 1/2 cup mixed veggies - finely chopped and boiled
1 medium sized potato - boiled and finely chopped
2 garlic cloves - minced/crushed
3 green chilli - minced/crushed
2 Tbsp butter/ghee
1/4 tsp turmeric
1 1/2 Tbsp Pav Bhaji masala
1/2 tsp black salt
1 tsp red chilli powder
1 tsp salt
4-5 sprigs of corainder - finely chopped
1 sprig of dill - finely chopped (optional)

Method:
1) Heat butter/ghee in a frying pan. Butter is typically used in Pav Bhaji - I had to make do with ghee as i had no butter at home :-)
2) Add onion and capsicum and fry for 3-4 minutes. Add minced green chilli and garlic. Fry for a minute.
3) Add tomato and fry for 3-4 minutes.
4) Add turmeric, red chilli powder, pav bhaji masala, black salt, salt and fry for a minute.
5) Add mixed veggie and potato. Fry for a minute.  Check for salt. Reduce the heat. Cover and cook for 4-5 minutes(While doing so, every minute or two do give it a stir)
6) Remove from heat. Mash it for a minute with a potato masher
DONE!!
Serve with finely chopped spring onion, coriander and a wedge of lemon.

Ghee rice

Ingredients:
2 Tbsp Ghee
2 cardamom pods
2 clove
1 garlic - minced
1 inch ginger - minced
1 tsp crushed pepper
1 bay leaf
2 Tbsp cashew nuts
2 tsp cumin seeds
1 tsp fennel seeds
1 cup mixed vegetables
1 medium sized onion - diced
1 cup rice
2 1/2 cup water
Salt (appr. 1 tsp)

Method:
1) Heat ghee in a pressure cooker (low heat). Add cardamon, cloves, bay leaf, garlic, ginger, pepper and fry for a minute. Add cumin and fennel seeds and fry until it turns golden brown. Add onion and fry until it turns translucent.
2) Add mixed vegetables and rice - fry for a minute. Add water and salt. Close the cooker and switch off after 2-3 whistles.
DONE!!!

Couscous upma

Ingredients(Serves 2):
1 garlic pod
1/2 medium size onion - diced
1 medium size potato - diced
1 cup mixed vegetable(carrot, beans, peas, sweet corn, broccoli, cauliflower, etc.) - diced and boiled
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp asafoetida
4 green chilli - finely chopped
1/4 tsp red chilli powder
1 sprig of curry leaves
1 scallion (spring onion) - chopped
1 Tbsp oil
1/2 cup water
Salt to taste

Preparing couscous:
2/3 cup couscous
2/3 cup water
1 tsp salt
1 Tbsp ghee/butter
1 tsp oil

Method:
1) Prepare couscous as per the directions on the pack. This is the way i prepared it. Add oil and water in a wok and bring it to boil. Add couscous, salt and cover the wok and steam for 2 mins.
2) Reduce the heat to minimum. Add ghee/butter and stir the couscous using a fork to separate the grains for a minute. Keep it aside.
3) Heat oil in a frying pan - Add garlic and mustard seeds.
4) When the mustard seeds start to splutter - add onion, cumin seeds, asafoetida, turmeric powder, chilli powder, green chilli, curry leaves. Fry for 2 mins
5) Add potato, mixed vegetables, 1/2 tsp salt and 1/2 cup water. Reduce to medium heat. Cover and let it be for 3 mins.
6) Once the vegetables have softened - add couscous. Stir it through for a minute. Garnish with chopped green onion. Add more salt if needed.
DONE!!! :)
Serve with a dash of yoghurt on the side.