Upma

Ingredient

• 1.5 cup Semolina
• 3cups water
• 1/2 Capsicum finely chopped
• 1/2 Carrot finely chopped
• 1 medium sized Onion finely chopped
• 1 chopped tomato
• 5-6 Curry leaves
• 1/2 tsp Mustard seeds
• Pinch of Asafoetida
• Salt to taste
• 1tsp Lemon juice
• 1/4-1/2tsp  Black Pepper (optional)
• 2tbsp Oil
• Coriander leaves for garnishing

Method

1. Roast semolina in a pan till golden brown.
2. Take oil in a pan. Add mustard seeds, curry leaves and asafoetida to it.
3. When mustard stops spluttering add chopped tomato's to it and stir it for 2 minutes.
4. Now add onion to it and cook until they turn little golden brown in color.
5. Then, add capsicum and carrot to it. Mix them well and cook them till they are 60%done.
6. Now add salt, black pepper, lemon juice and water to it. Mix everything well. Adjust quantity of water according to yourself.
7. Garnish with coriander leaves and serve it.

About Me

My Name is Pooja Beriwal and I, live in Mumbai. By profession, earlier i was a software engineer but now I'm just a house wife. Cooking has always been my passion but before marriage, i hardly cooked anything as was too busy with my studies.

I have always been a great lover of good food. After marriage, i got chance and time to recreate and give new dimensions to my passion. My husband is too simple and straight forward. He also loves eating different types of cuisines.

As we both are great lover of food, i use to try out many new recipes and keep on trying it with new variations till i get the exact taste what i want. Here, at this blog http://www.veggiefoodcorner.blogspot.in/  you will get variety of recipes and may be more then one recipe for the same dish as there are many ways to create the same dish and the one that i like most i use to post it here for my friends and viewers on this blog.

Cooking is an art. You keep on doing little variations and experiments you will definitely get a new and improved taste. Keep visiting us for new recipes and do post comments if you have any.

If you like this blog and want to receive updates, add up as a member and at your email you will get all the latest updates of this blog.

Keep Cooking,

Pooja Beriwal

Poha

If you like to eat something healthy and very light in breakfast then, poha is one of the best choice you can make. Its very easy to make and tastes great. Even children's love to eat it.

Ingredient

• 4cup Poha
• 1 small Potato finely chopped
• 1 Tomato finely chopped
• 1 Onion finely chopped
• 1 Carrot finely chopped
• 1/2 cup Green peas
• 10-12 curry leaves
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• Salt to taste
• 1/4 tsp Red chilli powder
• 1/4 tsp Garam Masala
• 1/2 tsp Ginger Chilli paste 
• 1/2 tsp Turmeric powder
• 1/2 lemon juice
• Pinch of Asafoetida
• 2 tsp Sugar
• Coriander leaves for garnishing
• 2tbsp Oil

Method

1. Wash Poha properly and drain out water properly. Keep it aside for 15-20 minutes.
2. Take a pan and add oil to it. When heated up add mustard seeds, cumin seeds, asafoetida, curry leaves and ginger chilli paste to it.
3. When mustard seeds stops spluttering add onion to it. Cook it on low flame till they turn golden brown. 
4. Now add tomato to it. Stir it for a minute. Now add chopped potato's, green peas, and carrot. Add salt and turmeric powder to it and mix it well. Cover it with a lid and cook on low flame till vegetables get tender.
5. When vegetables are cooked add red chilli powder, garam masala, sugar, and lemon juice to it.
6. Mix everything well and garnish with coriander leaves. Cover it again with the lid. Cook it on low flame for a minute then put off the flame.

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Upma

Pav Bhaji

Chilli Potato

Onion Bhajiya

Ingredient

• 3 medium size Onions
• 2cups Gram flour
• Salt to taste
• 1-2 green chilli finely chopped
• 1/4 tsp Red chilli powder
• 1/4 tsp cumin seeds
• Oil to deep fry

Method

1. Peel off onion and cut it in lengthwise. Wash it properly.
2. Take a bowl. Mix gram flour, salt, red chilli powder, cumin seeds, green chillies and onions all together properly and set aside for 10 minutes.
3. It will leave water and it will be sufficient for pakora's batter. If needed you can sprinkle some drops of water and mix it.
4. Take a kadai and heat up the oil.
5. When oil is ready pour pakora's in kadai and cook them on low-medium flame. 
6. Cook it till they are golden brown in color.
7. Serve hot onion pakora's with hari chutney, Tamarind chutney or Tomato sauce or combination of chutneys along with a cup of tea.

You may also like:

Poha

Pav Bhaji

Chilli Potato

Aloo Bhajiya

Bhajiya's are the most loved snack in North India. You can make variety of bhajiya's like aloo bhajiya, Cucumber Bhajiya, mix veg Bhajiya, Gobhi Bhajiya, Palak Bhajiya, Onion Bhajiya etc.

All types of bhajiya are very easy to make and tastes great. 

Ingredient

• 2Potato's
• Salt to taste
• 1/4 tsp Red chilli powder
• 1/4 tsp Cumin seeds
• 2-3 tbsp Gram flour (Besan)
• Water as needed
• Oil to fry

Method

1. Peel off potato's and cut them into thin circles.
2. To prepare batter: Take gram flour in a bowl. Mix salt, red chilli powder, cumin seeds and water to it. Add little water at a time and mix well. If needed then add more water. Remember batter should not be too thin. It should be little thick so that it can coat potato's properly.
3. Take kadai and heat up the oil.
4. When oil is ready dip potato pieces into the batter and pour them in kadai.
5. Cook bhajiya's on low-medium flame till they are golden brown in color.
6. Serve hot bhajiya's with hari chutney, Tomato sauce or Tamarind Chutney with a cup of tea.

Bhajiya's taste great in winter or Spring season. Try them. I'm sure you will love it.

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Gobhi Pakore

Onion Bhajiya

Besan Ka Chilla

Palak Paneer

Whether you are a Spinach lover or not, but I'm sure that you will love Palak Paneer. It is a very healthy option with lots of vitamins and iron and too quick to prepare.

Ingredients

• 1 bunch of Spinach (Palak)
• 200gms of Paneer
• 1 Large Tomato
• 1 medium size Onion
• Salt to taste
• 1-2 green chillies
• Grated Ginger Garlic
• 1/4 tsp Red Chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• 1/2 tsp Kitchen King Masala of Everest
• 1/2 tsp Cumin seeds
• 2tbsp Oil
• Cream for Garnishing

 Method

1. Chop Spinach leaves roughly and wash it properly. Now pressure cook it with little water and give a whistle.
2. On cooling grind it to a smooth paste.
3. Grind Tomato, onion and green chillies together to form a paste .
4. Now take oil in a pan. When hot add cumin seeds to it.
5. When cumin seeds stops spluttering add grated ginger garlic and tomato onion paste to it.
6. Add salt, red chilli powder and turmeric powder to it.
7. Cook it on low flame till the mixture starts leaving oil.
8. Now add Spinach paste to it. Stir it properly and cook for 5-7 minutes on medium flame. If you feel gravy is quite dry then, you can add little water to it.
9. If there is extra water in your gravy then cook it on high flame till it comes to your desired consistency.
10. Now put garam masala and kitchen king masala. Stir it again for a minute.
11. Cut paneer into cubes. Add these paneer cubes to the gravy and garnish with fresh cream.
12. Serve hot palak paneer with any Indian bread.

Shahi Paneer

Paneer Butter Masala

Paneer Makhani

Malai Kofta

Veg Frankie

Veg Frankie is a great dish served as breakfast or as an evening snack. It tastes great and is very easy to make. Children's simply love it and its healthy to.

Ingredient

For Roll or Frankie Paratha

• 2cups of All purpose flour (Maida) or wheat flour
• Salt to taste
• 1 tbsp Oil
• Water

For Filling

• 200gms of grated Paneer
• 1 Capsicum finely chopped
• 1Onion finely chopped
• 1 cup Cabbage finely chopped
• 1 Carrot finely chopped
• 1 Tomato finely chopped
• 1/2 tsp Mustard Seeds
• 2tbsp Oil
• Salt to taste
• 1/2 tsp Black Pepper Powder
• 1/4 tsp Garam Masala
• Coriander Leaves for garnishing

Method

For Rolls

1. Mix all Ingredients well and prepare a soft dough of it.
2. Divide the dough in equal parts. Roll each part and cook as we do for paratha's.
3. Now your roll is ready.

For Filling

1. Take a Kadai and add oil to it. When oil is ready add mustard seeds to it.
2. Now add tomato to it and stir for a minute. Now add all other vegetables to it. Add salt according to taste. Stir all the vegetables and cover it with a lid. Cook it on low flame for 5-8 minutes till they are 70% cooked.
3. Now take grated paneer and mix it well. Add black pepper and garam masala to it. Mix the filling properly and cover it with a lid again.
4. Cook the filling for another 5 minutes on medium flame and at last garnish with coriander leaves.
5. Now place the filling at the center of each paratha and roll it. Serve hot frankie with green chutney and Tomato Ketchup.

Tips

• You can use wheat flour or Maida anything for preparing rolls. I used Maida here.

Hari Chutney

Gobhi Paratha

Aloo Paratha

Malai Kofta (2nd Recipe)

Earlier, i have posted a recipe of Malai Kofta, today i am giving you another way to make it. It is very easy to make and will take hardly 25-30 minutes to get ready.

Ingredient

For Kofta

• 4 Boiled and mashed potato's
• Salt to taste
• 1/4 tsp Black Pepper Powder
• 1/4 tsp Garam Masala
• 3tsp Cornflour (Adjust as required)
• 1/4 cup coriander leaves
• 15-20 Raisins
• Paneer for filling
• Oil to fry

For Gravy

• 10-12 Cashew Nuts
• 1tsp Muskmelon Seeds (Kharbooje Ke beej)
• 2 Tomato's
• 1 Onion
• Ginger-Green Chilli Paste
• 1/2 tsp Cumin Seeds
• Pinch of Asaefoetida
• Salt to taste
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1tsp fenugreek leaves
• Dalchini, Badi elaichi, Tej Patta, 2cloves of Laung
• 2tbsp Oil
• 1/2 cup fresh cream
• 1 cup Milk 
• 1/2 tsp Sugar

Method

For Kofta

1. Mix mashed potato's, salt, black pepper powder, garam masala, coriander leaves and cornflour all together in a bowl.
2. Divide the mixture in 12-15 equal parts. Prepare small balls of it. Stuff each ball with paneer and raisins.
3. Heat the oil in a Kadai.
4. When Oil is ready, deep fry kofta's on medium flame.

For Gravy

1. Soak Cashew Nuts and Muskmelon seeds for 1-2 hour in hot water.
2. Prepare paste of cashew nuts and muskmelon seeds in a mixer.
3. Now take tomato's and onion and blend them together in mixer.
4. Take oil in a pan. When oil is ready, add cumin seeds and asaefoetida to it. Now add dalchini, badi elaichi, tej patta and laung to it.
5. Add Cashew nut paste to it. Stir it for 2 minutes. Then, add tomato onion paste and ginger green chilli paste to it. Add red chilli powder, turmeric powder and coriander powder to it. Stir it until oil starts separating.
6. Now, add fresh cream, milk and sugar to itStir it again for 2 minutes. At last add salt, garam masala and fenugreek leaves to it. 
7. Before serving add kofta's to it. Garnish it with coriander leaves and grated paneer and serve hot with chapati, roti or Naan.

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Malai Kofta 1st Recipe

Paneer Butter Masala

Shahi Paneer