Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

Bored of cooking some lentils everytime, for Rotis?? This is a really nice variation that can nicely satisfy anyone. Here the ingredients I took: 1. Onion - 1 big (nicely chopped) 2. Green Peas/mixed vegetables- 1 cup 3. Bay leaf-1 4. Coriander powder-1/2 tbsp 5. Chilli powder-1 tbsp 6. Garam masala- 1 pinch 7. Nestle Pure cream- 1 small tin 8. Oil and salt- as needed 9. Turmeric powder-1/2 tbsp Take a wide bottom- pan and add oil and add the bay leaf first. Then, add onions and fry well. Add the Green peas, turmeric powder, coriander powder, chilli powder and garam masala. Mix well and cook this in slow flame adding lil water until the vegetables are nicely cooked. Now add salt and mix well. Then, add the cream and mix again and let this boil, when being cooked in slow flame. You will get a yellowish gravy with a thick consistency and this tastes good for chapathis and parattas.

Garlic has anti-bacterial and anti-fungal properties and its regular usage, helps to lower cholesterol levels in the body. This recipe, is adapted from an Indian cookery program and I tried this today and it was great and hence i am sharing it in my blog. To Grind: 1. Tomato- 1 big To saute: 1.Mustard seeds- 1/2 tbsp 2.Curry leaves - 1 handful Other ingredients 1. Brinjal- 2 - chopped as small cubes 2. Onion- 2- finely chopped 3. Garlic pods- 12 (peeled) 4. Coriander powder- 1/2 tbsp 5. Turmeric powder- 1/2 tbsp 6. Sambar powder or chilli powder- 1 tbsp 7. Tamarind- 1 lemon size (soaked in water) 8. Salt and Oil- as needed. 9. Jaggery- 2 tbsp (optional) and Sesame oil - 2 tbsp (optional) Take a big pan and add oil and add ingredients for sauting. Once mustard starts splattering, add brinjal, onion and garlic and add turmeric powder and let this cook. Then, add the tomato paste, coriander powder, sambar powder and let this cook as a gravy. Once it starts to

I made this vada, with leftover beetroot curry. Ingredients: 1. Channa dhal- 1 cup 2. Green chilli-2 3.Fennel seeds- 1 tbsp 4.curry leaves- 1 handful Soak the channa dhal for 1 cup and set aside 2 tbsp of soaked dhal and grind the remaining coarsely in blender, adding green chilli, fennel seeds and salt. Grate 1 beetroot finely and add to this mixture. Make small patties with this mixture and deep fry in oil. Serve hot with tomato sauce.