VEGETABLE QUICH

A Colorful variant of omlette... with taste of pizza in it.. will lure the kids in having vegetables and eggs, happily.. ;-)

Ingredients :

• 2-3 long black brinjals, cut in rings.
• 2-3 medium sized potatoes, cut in rings.
• 2 green capsicums, cut in thin rings.
• 2 tomatoes, cut in rings.
• 3-4 green chillies, finely chopped.
• 4 tsp dried oregano / mixed herbs powder.
• 4 tsp paprika.
• 3-4 eggs.
• 3 -4 cubes of Amul cheese.
• 1-2 tbsp. oil.
• pinch of black pepper powder.
• salt to taste.

Method :

• In a pan, heat oil on low flame.
• Place the brinjal rings evenly covering the base. Sprinkle some salt, 1 tsp oregano powder and paprika.
• Place the potato rings and sprinkle salt, oregano and paprika.
• Similarly place the capsicum and tomato rings in layers.
• Sprinkle chopped green chillies over the tomatoes.
• Cover and cook on low flame till brinjal and potatoes are tender. Make sure the brinjals don get over cooked and burnt at the base
• In a bowl, beat the eggs and add black pepper powder and some salt.
• Pour the beaten eggs over the vegetables evenly. Spread shredded cheese over the eggs.
  
  
  
   
• Cover and cook on low flame till eggs are done and cheese melts.
• Cut in triangles and serve hot with Bread.

STEAMED CHICKEN AND VEGETABLE BROTH

Anglo Arabic style steamed chicken and vegetable broth.. A party dish having less spices, and a oil free recipe.. can be relished as soup or as gravy eaten with garlic bread or pita bread.

This gravy can also be cooked without chicken in it.

Ingredients :

• 1 whole chicken of 1.25 kg, with skin cut in 8 pieces
• 1/2 cup baby corn, split in 4 pieces, lengthwise.
• 1/2 cup broccoli florets.
• 1/2 cup button mushrooms, cut in 2 pieces.
• 1 cup bell peppers - red, yellow and green mixed, cut in cubes.
• 1 cup spinach leaves, stem removed.
• 1/2 cup celery stem.
• 10-12 green chillies, split lengthwise.(depending upon the spice needed)
• 4 medium onions, chopped.
• 4 medium tomatoes, chopped.
• 10-12 garlic cloves chopped.
• 10-12 garlic cloves, whole.
• 2-3 tsp cumin seeds.
• 2 inches ginger chopped.
• 1 tsp fennel seeds.
• 7-8 black pepper.
• 3-4 cloves.
• 1 maggi magic cube (optional, if not using chicken).
• 1 tbsp. oil.
• Salt to taste.

Method :

• In a vessel, add chopped onions, tomatoes, garlic, ginger, 4-5 green chillies, cumin seeds, fennel seeds, black pepper, cloves and some salt. Add 5-6 cups of water, bring to a boil and cook till onion and tomatoes melt.
  

  
• Drain the above mixture, and keep the water aside. Discard the rest.
• Add chicken to the drained water and simmer and cook till chicken is tender.
  

  
• In a pan, heat oil and add whole garlics and slit green chillies, allow it to splutter.
  

  

   
• Add all the cut vegetables, except spinach. Stir for 1-2 mins.
• Add the chicken pieces alongwith the broth. Bring to a boil.
• Add spinach leaves. Adjust the seasoning.
• Simmer and cook for 10-15 mins till done.
• 
  Serve hot with garlic bread or pasta.

WHOLE TUR DAL GRAVY AND DRY

One of my close friend, after staying at my place really liked this dish and wanted me to upload the recipe..

This is a typical Konkani dish, the gravy being oil free and nutritious.. tasty as well as good for health.

Ingredients :

For gravy :

• 2 cups whole toor dal, soaked overnight.
• 3-4 garlic cloves
• 3-4 dried red chillies
• 3-4 green chillies
• 1 onion sliced
• 1-2 piece dried mango.
• salt to taste.

For sabzi :

• 2 cups whole toor dal, soaked overnight.
• 2 large onions sliced
• 2 medium tomatoes chopped
• 5-6 curry leaves
• 3-4 chopped green chillies
• 1 tsp black sesame seeds powder (optional)
• 1-2 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 2 tbsp. oil
• 2 tbsp. tamarind paste.
• salt to taste.

Method :

For Gravy :

• Soak the tur dal overnight.
• Add all the ingredients of the gravy, alongwith toor dal and 2-3 cups of water in the pressure cooker except salt. Cook for 3 whistles.
• Remove the pressure and check if done.
• Add Salt and cook for 5 mins on low flame.
• Serve hot with Rice or Rice Bhakri, alongwith red garlic chutney.

For Sabzi :

• Soak the tur dal overnight. Pressure cook the dal till done.
• In a pan, heat oil. Add curry leaves, chopped garlic, and green chillies. Add onions and tomatoes.
• Add red chilli powder, sesame powder, cumin powder, turmeric powder and salt.
• Cover and simmer till onions soften and masala leaves oil.
• Add boiled toor dal, 1 cup of water leftover from boiling the dal and tamarind juice.
• Cover and simmer for 5 mins.
• Garnish with coriander leaves and serve hot with chapatis.