Kachumber Salad Mumbai Style

I grew up eating kachumber paired with a selection of rice dishes, so adding them is nothing new to me. Its base is creamy, thick, and has a crunchy, flavorful texture. This lightened classic fresh salad made from scratch uses no mayonnaise that most recipes call for. It comes out crisp and so delicious, perfect on biryani or pulav. Different varieties of salads are my favorite things to make ahead of lunch, from yogurt dip salad, simple greens salad, thick russian salad, or beetroot salad, to name a few.

Nothing better than Delish Peas Pulav

We are rice eaters in our house and one of my pièce de résistance in vegetarian meals is Matar Pulav. We Indians have separate fandom for peas and paneer in our dishes - it’s a great source of protein. The aroma that fills your kitchen while cooking rice and peas, eliminates the need to watch and stir it the entire time. Instant pot recipes are a lifesaver as they are the fastest and can be modified as per the plan. 

Veg Manchurian Balls

Vegetable Manchurian Balls + Chicken Fried Rice

Oh my word! They have bomb of all the different flavors and are so tender that they melt in your mouth! These tasty Chinese Veg Balls are always a hit with my family. And, let’s not forget the sauce, the Chinese gravy really makes the dish. While most Manchurian balls call for a few veggies, I use a variety of wonderful veggies to enhance its health factor. 

Green Peas and Ridge Gourd

Both separately cooks in under 30-minutes from start to tummy! These veggies give a deeper taste when added in a velvety sauce. Peas are my favorite; I have TONS of other wonderful Peas Recipes in the search box. These two recipes are very nutritious and so delicious! They are a good source of fiber, and veggies during winters are loaded with freshness and full of vitamins and minerals. Although I don’t want winter to end, I am looking ahead to more variation of vegetable dishes and vegan soups. The aromatic curry is Indian inspired, made with phenomenal spices. It cooks quickly and all in one pan, making it an excellent choice for an easy lunch on a busy day.

Scrumptious Stuffed Okra / Bharela Bhinda

Vibrant Green Okra

Cooking is an art that involves time and forbearance for the perfect balance of excellence and taste. I was wondering, does anyone feel as infuriated as I do about the sequence of cooking a dish and uncover on a plate without touching its limitations. Even a tiny herb can't be settled for less, I find that when edibles are cooked together in a certain way it brings out the x-factor of its own. This thought reminds me of Ratatouille – who is one of those characters who won't hog anything without checking its parameters. Why should we deal with the beautiful nature of goodies with a flat taste when the same item can be transformed into a delectable dose of happiness? Food doesn't call for exceptional ingredients, even an ordinary spice can change the flavor if cooked in a right proportion and approach.

Dill Leaves Dhokli

Dill leaves when dropped in salad, curries or soup strengthens the overall spirit of nourishment. They are piled up with different nutrients adding value to our pink health. They taste excellent when added in keema or minced meat, Hashim enjoys the hint of its flavor in minced keema with pav which is the form of soft bread from inside and crispy layer from outside. If you want to dedicate the entire dish to this greens, there is a little trick - You can merely chop the leaves and toss together with few Indian seasonings or join my orbit and deliver this simple looking recipe into something rare and stunning.

Methi Thepla Rolls – Indian Breakfast Recipe

Gujarati food takes in a lot of effort for full flavored and a healthful bracket of meal. To include all the food groups throughout the day, gujarati cuisine demands prior preparation for the jaw dropping outcome. Adding muthias in veggies to bring out the additional punch in veg dishes or adding dhoklis in greens to make the dish look extra appealing and appetizing or transforming the boring looking lentils into a process of spongy and peng varieties of dhoklas, this is all the effort and vision it takes.

I missed eating mama’s magical food, so it made sense to make a batch of methi theplas at home and have them with milky cardamom tea while watching endless runs of the news switching between CNN, NBC, FOX and Sky. Methi meaning fenugreek leaves and thepla are basically flatbread version of spicy elements moved together to form a delicious and soft roll of methi thepla. I’ve been dying to test out these thepla rolls, a childhood favorite of mine and they exceeded my expectation. The yogurt is used in my thepla dough and as they are loaded with protein that keeps you full longer. They are a great addition to get your daily intake of greens.

The Original Vegetable Schezwan Noodles

I think we can time travel back without the usage of any effect, and the easier way to do that is through the medium of food! Many of us have medley memories coming from all the phases of life. We have that particular 90’s list of nosh mentioned in our conversation where we have named and missed the simplest yet yummy form of edible. From school days to teen life, we have always found those memories unbeatable and extra ordinary. If I take a turn to my college days where me and my bffs would spend major hours completely assignments and projects, we would wind up laughing and hogging our most awaited Indo Chinese veg schezwan noodles bathed in a lot of schezwan sauce. These memories perfume the air while I was making this quick schezwan noodles recipe. I worked on series of recipes and wanted to transform it into that classic taste, this saucy noodles were created in that spirit.

Potatoes Stuffed Flatbread / Aloo Paratha

Aloo Paratha with Mint + Yogurt Dip

Parathas are basically an Indian version of flatbread made from wheat flour or all purpose flour. Kneading the flour with water and ghee brings out the final output into silky finish, smooth touch and soft texture. In Indian houses, flatbreads are regularly eaten with any vegetable or chicken curry, due to which it becomes necessary to revamp the normal food recipes into something delightful, good looking and awesome in order to uphold the charm of food appearance on the table.

Dance on the tunes of rain with a plate of yummy vegetable fritters in one hand and cuppa chai in another hand!! / Vegetable Pakodas Recipe

Aloo Pakodas with Mix Vegetable Pakodas

It’s raining!! And how can we Asians forget to enjoy the scented air and cool breeze without any fried edibles especially our top listed pakodas or fritters. Rain has always been a sense of celebration for Asians and we never forget to express it through the means of inviting food. Since the time I am with Hashim, we have always spent most of our moments at the beach enjoying the drops of nature. Sometimes, having crunchy chunks of sliced guava with a dash of chat masala powder and salt. Or relishing the roasted flavored corn – the corn seller has a pile of raw corns and he would quickly peel the dried sunny leaves of the corn and give it a quick toss on the deep bottom pan filled with heated charcoal for a natural roasting process. The gentle warmness oozing out from charcoal fire surrounds us in no time. The entire mechanism is fitted perfectly to his mobile selling cart. The fragrance of fresh roasting of corns complementing with the smell of rain has been just the best part of the entire happenings. Mr. Seller would then slice a fresh piece of lemon and rub it thoroughly over the warm roasted corn with a few species and do some recycling by using the corn husk as the perfect replacement of serving plate. He would place the hot roasted corn on its dried leaves so that we enjoy its warmness without expressing the kick of burn. Munching corns by the side of sea view is all what we look for. I have also uploaded a short video clip of spicy corn that I had tried at some mall and the sweet corn kernels were perfectly boiled and flavored. For its live recipe you can click on the highlighted link!

Finally! Khaman Dhokla

As we all are locked down with our mains, it is really important to normalize things at home especially when there are special days. Celebrating each occasion during this current pandemic make us appreciate the detail of all the things we were missing. Food is that constitutive part in the celebration that simply adds a generous amount of happiness. As yesterday, it was my husband birthday - a thought of making him feel loved and amazing was all I needed. First and foremost because – I hold the word loss in my mouth, it feels full and heavy, all of a sudden our baby nanu died on 9^th June 2020 leaving us all into a sphere of sadness, it took to grief. It is hard to lose a loved one, we spent our every moment of life with her – she was a companion knitted with immense love and care. To overcome our complicated grief, I decided to cook Hashim favorite cuisine on his birthday and celebrate his day in a simple way as possible. I have cooked all day long since early morning but with a heavy heart. As, whatever I was picking to prepare the meal some veg elements belonged to Nanu. It was difficult to decide the birthday special menu – hence I skipped burgers with french fries option as she was crazy for french fries. She used to hog 15-20 fries without any break. And maybe that’s why we have taken a pause from eating french fries for a while until we don’t find comfort in sadness.

Tantalizing Food { Mix Veggies + Yellowish Khichdi + Stuffed Bullet Peppers }

My super favorite combo of food. Its summer time and all I look for something light and healthy with a zing of spice. Khichdi is always a great option when it comes to something soothing, Previously, I had also shared another recipe of khichdi made with the amalgamation of split moong beans and rice. The only difference between this particular dish is that it comprises of red lentils and rice that are not excessively cooked together on a slow heat. The rice granules are prepared closely like we make normal white rice. That’s it.

Can Bitter Gourd taste Sweet?? YES!!!

Since childhood, the only vegetable I enjoyed the most has been bitter gourd or karela is what we call. As soon as we hear the name karela! memory gets populated with a sense of its smell and taste of its bitterness. Eww! this is the only expression I have ever come across when it came to this particular veggie. I remember, nobody in our house used to like this one. It was only me and mama who used to relish every bite of it. Hashim always felt hesitant about this underdog veggie. But not anymore! one of the best things about our relationship is the diversity in tastes due to the difference in our cultures. On mama's side, the influences were veggies and little sweet versions of food. And his side, he takes pride in his pakistani cuisine and there were often differences in the name and etymology of certain dishes, for instance, hashim would call scrambled egg as anda ghotala, and I would call it egg bhurji and hashim would say, well it's the Indian version.

That Instant Dhokla

Served With Healthy Sambhar And Coconut Based Chutney

If you’re Gujju then you know what I’m talking about. If you’re not!! Welcome to my another post recipe that will surely blow your mind. What is dhokla?? No need to stress yourself, it’s not at all an IIM based interview question LOL Well! Don't get confused because of its heavily melodramatic name, dhokla is just another easy-to-go dish of Gujju community like other edibles such as khandvi, handvo (recipe already shared) but not at all Khakra! All the names sound like something powerful and dangerous, but believe me the look and feel is other way round. Coming back to the topic, what is dhokla?? Let’s have a sneak peek!! Dhokla comes in different colors and shapes namely, khaman dhokla, White dhokla, sandwich dhokla and what not! Some are famed for its protein rich factor, a few because of its flamboyant garnishing style, some of its healthy added elements and some because of its instant cooking modus operandi.

Garlic Potato French Fries

This is the most beloved thing for VEG eaters!!! Potatoes are said to be the hearty vegetable for everyone who hasn't tasted meat yet. People like me, always look after this versatile veggie when nothing is available in kitchen. Be it curry, fried goodies, for stuffing or simply mashed potatoes - the generous amount of it brings life and happiness to the dinner table. Little did I know that McDonald french fries would add gleam and sparkle in my eyes and two fold my love for potatoes. I would always fly like butterfly whenever am nearby the outlet of McDonald, its light and crispy french fries has always captured my attention.

Gujarati Special Undhiyu

We made Undhiyu for the first time, the triune of sweet, spicy and tangy gave their appearance in the most welcoming and cherished form, most of the veggies were used to excel the homemade undhiyu and Hashim was busy boiling water with fresh lemongrass to gusto tisane, our rabbit nanu has a penchant for greens and he too feasted on the fresh brought greens before the actual makings, despite of all this, the greens kept giving, It's our Gujarati's affinity and memories from the virtual world informed, it is simplest of meal and that was regular at paterfamilias table, my food philosophy is to eat seasonal and maintain a moderate portion control, and this one is what I mean, I truly mean! One bite will take you to the valley of felicity and you'll want to make it all long. It's LOADED with veggies in every bite and finished with much craved muthiya's meaning fenugreek fritters and amazing touch of banana's. Hell yes! twisting combo of garden fresh veggies, delicate fritters and BANANAs, so good and picky husband approved.

Beguiling Pav bhaji or Vegetable Euphoria!

I have always loved veggies from all the manifest corners of my soul, it brings joy, sparkles and happiness inside and around me, every string of my contentment is interlinked with the goodness of seasonal greens. What blooms my countenance are the idyllic evocations chained to every simple recipe connecting my lady love "my mama". She is a complete divine seraphic when it comes to cooking, I have always tried to add her feel, emotions and love in my veg dishes and luckily I have won the affinity of my beloved one's like she does! Today I am going to please you all with this yummy thick and immensely nutritive recipe assembled from fresh and beautiful vivid veggies. We call it Pav Bhaji as the bhaji meaning the mashed vegetable curry ideally gets served with absolute amount of Amul butter and ladle out hot without failing to miss the amount of embellishments like flavorful cilantro, crunchy onions and little amount of lemon juice all over the top, this recipe goes amazingly well with pav meaning soft buns. 

Soupy Maggie Noodles

Tried and nibbled Maggie noodles from the divergent belt of mores, but none can beat the taste maker of Indian Maggie noodles. Kick of sour tang, punch of spicy flavor is what always let me down in noodles resulting in disillusion of choices, maybe this is the reason why my hands are always on the Indian masala Maggie noodles considering its minimal taste in spices and perfect makings of noodles with any blends of veggies. I usually love the cotton soft and gentle spirals that melts quickly in my mouth, curls with amazing mild piquancy, savoriness and loving taste of garlic and flavorsome cilantro balances well with sliced onions and other set of refreshing veggies of course. 

Crunchy Cabbage Coleslaw

Mumbai proffers special array of sandwiches bathed in pure cheese, veggies, coleslaw and winning chocolates. Yes! Chocolates, the perfect light dessert that tastes even more scrum delicious, I had a selection of these shredded, airy, warm and gooey chocolate delights to concentrate their sweetness in equal measure complementing hershey’s syrup, it just tastes epic fulfilling the tour of heaven, to finish there were glasses of light bella belini. Another version of sandwich that charms me and I ate throughout were the hearty slices of coleslaw sandwich, its light, creamy and thick viscosity of makings, quick glimpse come to series of reminiscence that spur me to re-live those gleeful days again with my lovely ladies where we used to roam on the alleyways of causeway leading to the pieces of arts and clothing, I love walking through those streets, enjoying the winters and queue of people into tour groups, indulging ourselves with the richness of treats in leopold café that heralds the celebration, they did inspire a love for work life. Shopping, food and drinks were the perfect end of days from home brimming with nostalgia and longing.

Coleslaw has been a firm favorite since then, a comfort dish I loved eating when blended well with sandwiches, it tasted classically awesome. When teamed up with veggies like carrots, peas, pasta, corns and green olives bring a hefty salad on the dining table, when mixed with shredded and roasted chicken makes another option for tacos or burger for non-veg hoggerz! A great coleslaw salad puts in relishable flavors when set up with hot and crisp chicken broast (Sounds YUMM! Quick start recipe here!) Or simply serve with any meal or salad and enjoy every bite of it! My husband demands this easy homemade salad almost every day to complete his charging meal!

Crunchy Cabbage Coleslaw

Ingredients

1 cup shredded cabbage

1 cup mayonnaise

½ teaspoon vinegar

¼ teaspoon mustard paste

Few drops of honey

A pinch of salt

Method:

• In a bowl full of shredded cabbage, add mayonnaise and mix well until it forms a creamy texture.
• Add vinegar, mustard paste, a few drops of honey and a pinch of salt, mix well and adjust the seasoning as per your taste buds. Remove and serve fresh with fried chicken or roasted vegan meals. Easy! 

Saucy, Braised Red Radish And Greens

Beautiful salads made with enticing lush love apple, crisp red radish topped with peaches, olives and greens, I mostly make the salads in a jar and keep them chilled for refreshing and light salad onto a plate. I love radish and decided to play around with this peppery heat salad essential and make this Asian inspired saucy radish recipe. I was pretty astounded the way the entire meal turned out a complete hit for a veggie lover like me, I am so obsessed with the radish curry that I make a generous portion of this satisfying bowl for myself, a great way to add radish in our regime. The recipe is perfect if you’re craving for something quick with pretty common ingredients.

Personally, I love the combination of contrasting crimson rims and white insides, maybe that’s why I am hooked on buying dragon fruits, red sweet potatoes, lovely red apples and nice looking red radish, even though they all taste amazingly different and smashing but, they have one thing in rife with bonus, all are loaded with hearty and healthy bombs. It’s a good idea to count reds in your diet on a regular basis as their natural ability in lowering diabetes to curtail cancer and to bolster healthy heart is so good. I prefer to add them as in salads and amazing blends of sauces so that even he enjoys each bite of its taste in every form without being faddy! The first taste of radish curry was one of the assorted experience of little tangy with a punch of its natural warm spice, I have paired the chopped radish with its fresh leafy head becoming a full meal with chapatis or Indian flat bread. I love the simplicity and versatility of radish, as it often features regularly on our brunch table in different variations, sometimes the crunchy flesh complimenting with white flaky salt, sometimes with whipped ricotta and now in a form of flavorful Indian curry!

Saucy, Braised Red Radish And Greens

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Serves: 2 persons

Ingredients:

1 cup finely chopped radish

1 cup finely chopped radish greens

1 large diced tomato

1 tablespoon of olive oil

½ teaspoon cumin seeds

½ teaspoon turmeric powder

½ teaspoon coriander powder

1 tablespoon red chili powder

½ teaspoon garlic paste

Salt to taste

Method:

• Start by washing and chopping the greens and white in two different plates, add a trickle of olive oil in a non-stick pan, add cumin seeds and allow it to heat.
• Later add diced tomatoes, pound the garlic into a fine paste, add it to the tomatoes along with the turmeric powder, red chili powder and coriander powder and fry the aromatics until the mixture forms a paste like texture and toasted.
• Add the whites and greens altogether with salt as per the taste, fry for a few minutes and add 1 cup of water, bring it to boil, cover the pan and reduce the flame allowing it to simmer for 10 minutes, the radish should be almost soft, tender and cooked evenly, bring the contents of the pan to a rigorous boil until all the water dries up giving a saucy texture.
• Remove to a plate and serve hot with indian flat bread or you can simply add pearl millet dumplings into the initial process of curry so that the bite size dumplings sucks in all the juices and taste of the mixture and cooks along with the radish, your one-pot radish meal is ready to eat. Enjoy hogging!