Tawa Pulao

Time 20 min
Ingredients
Long basmati rice 1 cup
Carrot , cut into small cubes 1/4 cup 
Capsicum , cut into small cubes 1/4 cup 
Green peas 1/4 cup 
Chopped onions lengthwise 1/4 cup
Chopped tomato 1/4 cup
Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Pav bhaji masala 1 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tsp
Butter 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies just for 3-4 min. Or microwave on high power for 3 min. with 2 tbsp water. Allow it to cool. keep it aside.
Heat oil in tawa, add cumin seeds, after it crackles, add garlic, after it becomes golden in colour add onion and tomato. Mix well. Slightly crush the onion and tomato with the spoon and cook for 3-4 min. 
Then add all vegetables, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, pav bhaji masala, red chili powder and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.
Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.

Schezuan Rice

Time 15 min
Ingredients
Cooked long rice 2 cups
Sliced capsicum 1/4 cup
Grated carrot 1/4 cup
Shredded cabbage 1/4 cup
Chopped spring onion 1/4 cup
Schezuan sauce 1 tsp or more
Soya Sauce 1/2 tsp
Vinegar 1 tsp
Salt to taste
Oil 2 tbsp

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Heat oil in a pan, add vegetables, spring onion and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the rice, soya sauce, vinegar, schezuan sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Pasta

Time 15 min
Ingredients
Pasta 100 grms approximately 1 cup
Capsicum cut into cubes 1/2 cup 
Chopped onions lengthwise1/2 cup
Chopped spring onion greens 1 cup
Tomato Puree 1/2 cup
Grated cheese 1 tbsp
Mixed herbs 1/4 tsp
Pepper powder 1/4 tsp
Oil 2 tbsp 
Salt to taste

Method
Boil 1 lit water add 1/2 tsp salt and 1 tsp oil. Then add pasta and cook for 15 to 20 min till it cooks. Then immediately remove water and keep it side. 
Heat oil in pan, add onion, capsicum and tomato puree, fry for 3-4 min, then add mixed herbs, salt, pepper powder, mix well. Then add pasta mix well. Keep the flame high just stir for 1-2 min. Switch off the flame. Serve hot.

Veg Noodles

Time 15 min
Ingredients
Noodles 1 cup
French beans , cut diagonally into thin strips 1/2 cup 
Carrot , cut into long thin strips 1/2 cup 
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Ajinomoto 2 pinch 
Oil 1 tbsp 
Salt to taste

Method
Cook noodles in water till it is done. After it is cooked  add 1 tsp oil so that noodles will not get sticked together. 
Heat the oil in a pan, add the vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the noodles, soya sauce, vinegar, ajinomoto, chili sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Capsicum with Chickpeas flour / Besan Shimla Mirchi

Time 20 min
Ingredients
Capsicum 2 big cut lenghwise
Chickpeas flour /besan 2 tbsp 
Oil 2 tbsp
Cumin seeds 1 tsp
Asafoetida 1/2 tsp
Cumin coriander powder 1/2 ts
Red chilly powder 1tsp
Amchur powder 1/2 tsp
Salt to taste

Method
Dry roast besan in a non stick pan with 1/4 tsp. asafoetida, cumin coriander powder and little salt on a low flame for 5-6 min. Stir continuously to avoid burning. Keep it aside.
Heat oil in pan.Add cumin seeds, after it crakles, add red chili powder, stir for a min, then add capsicum & salt (keep in mind that u have added salt to the besan). Mix well. Cook arround 7-8 min till it becomes soft.
Then add amchur powder mix well. Then sprinkle besan and then mix well, then sprinkle 2 tbsp water, mix well. Cook covering lid till it is done (About 5-6 min). Stir upside down while cooking.  Serve with chapati.

Mashroom Masala

Time 30 min

Ingredients

Mashroom cut into cubes 1 cup

Capsicum cut lengthwise 1 cup

Onion 1 big size cut lengthwise

Tomato 2 medium size

Ginger 1 inch

Garlic cloves 3-4

Red chili powder / Kolhapuri masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Cumin seeds 1/4 tsp

Amchur powder 1/2 tsp

Kasuri methi 1/2 tsp

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Heat 1/2 tbsp oil in pan, add onion, saute till onion turns golden brown. Switch off the flame. Keep it aside.

Boil tomatoes in half cup of water for 3-4 min. Allow it to cool.

Now in blender, blend onion, tomatoes, ginger, garlic, red chili powder, turmeric powder Heat same pan, add remaining oil, add cumin seeds, after it crackles, add paste, fry for 2-3 min.

Then add capsicum, mix well, fry for 3-4 min. Then add mashroom mix well, then add kasuri methi , amchur powder and cook for 6-7 min, if necessary add 1-2 tsp water. Mashroom do not require more time to cook.

Tip
U can directly boil, tomatoes in microwave without water, on high power for 2-3 min.
U can fry mashroom and add into gravy, it tastes good. But to avoid oil I do not fry.

Vegetble Fried Rice

Time 15 min
Ingredients
Long rice 1 cup
French beans , cut diagonally into thin strips 1/2 cup
Carrot , cut into long thin strips 1/2 cup
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Oil 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Heat the oil in a pan, add the vegetables, spring onion whites and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the rice, soya sauce, vinegar, chili sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Pizza

Time 30 min

Ingredients
Pizza base 2

Chopped red bell pepper 1/4 cup

Chopped yellow bell pepper 1/4 cup

Chopped capsicum 1/4 cup

Paneer cubes 1/4 cup (optional)

Onion chopped into cubes 1/4 cup

Pepper powder 1/2 tsp

Red chili flakes 1/2 tsp

Oregano powder 1/2 tsp

Tomato sauce 2 tbsp

Grated pizza cheese (Mozzarella) 1/2 cup

Method
Cook the all cut vegetables, with tomato sauce, chili flakes, pepper powder, oregano for 4-5 min in microwave.

Apply 1 tsp sauce on pizza base then spread vegetable mixture on pizza base, at the top add grated cheese. Bake in a preheated oven at 500°F for 20 minutes.  Cut into pieces and serve hot.

Instant Vegetable Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Chopped onion 1 medium size

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Garam masala 1/4 tsp

Turmeric powder / goda masala 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 3-4

Ghee 2 tbsp

Water 1.5 cup or more

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside.

Heat the pressure cooker (2 to 3 lit). Add ghee, after it becomes hot add bay leaves, pepper, cloves, onion, ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables, garam masala saute for 5-6 min. Then add rice and saute for about 7-8 min till it becomes dry on medium flame.Then add hot water and salt to the rice, stir well. Cover with the lid keep on medium flame for 2-3 whistle. Switch off the flame. Serve hot.

Tip

This type of rice requires less water because it is cooked in cooker, so be careful about the water. Again water requirement is depend on how old is the rice. Old rice require little less water than the new rice grains.

Stuffed Shimla Mirch

Time 30 min

Ingredients

Capsicum 5-6 

Very finely chopped onion 1 big size

Boiled smashed potato 1.5 cup

Lemon juice 1/2 tsp

Garam masala 1/4 tsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Cumin coriander powder 1/4 tsp

Sugar 1/4 tsp

Oil 3 tbsp

Salt to taste

Method

Cut the shimla mirch, remove the seeds, steam till 70-80% is cooked. Keep it aside. 

Heat 1 tbsp oil in pan, add onion, fry till it turns golden brown. Then add red chili powder, garam masala, cumin coriander powder, lemon juice, sugar and salt fry for about 1-2 min. Then add smashed potato, stir well for about 2-3 min. Switch off the flame. Now make 5-6 portions of this mixture depending on how many chilies u have. Add this stuffing into the mirchi.

Heat 2 tbsp oil or less as per your need in pan, put chilies in it. Cook on low flame till it is done. Meanwhile check to avoid burning. Turn upside down so that it cooks evenly from all sides.

Tip

If u add less oil at the time of mirchi fry, then add little water so that it doesn't get burn.

Veg Frankie

Time 40 min

Ingredients

For rotis

Plain flour or maida 1/2 cup
Whole wheat flour 1/2 cup  
Oil 1 tsp
Salt to taste
Oil for kneading 1/4 tsp 
Butter for making rotis 1 tbsp

For The Stuffing

Oil or butter 2 tbsp
Chopped onion lengthwise 1 cup

Chopped capsicum lengthwise 1/2 cup

Boiled corn 1/4 cup 

Finely chopped tomato 1/4 cup

Ginger-garlic paste 1 tsp
Boiled, peeled and mashed potatoes 1cup
Chili powder 1 tsp
Garam masala 1 tsp
Frankie masala or Chaat masala 1/2 tsp
Finely chopped coriander 1 tbsp
Salt to taste

Butter 1 tbsp

Method
For the rotisTake all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet cloth and keep aside for 15 -20 minutes. Then again knead again using 1/2 tsp of oil till it is smooth and elastic.

Divide the dough into 4-5 equal portions and roll out like chapati.

Heat a tava and cook each roti lightly on a medium flame and keep aside.

For the stuffing
Heat the oil/butter in a pan, add the ginger-garlic paste and sauté on a medium flame for a few seconds. Add the onion, tomato, smashed potatoes, capsicum, corn. Fry for 3-4 min. Then add chili powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for 2-3 min. Keep it aside.

Actual method
Put roti on the tava and cook on a medium flame using half tsp butter till both sides turn light brown in colour. Then spread little tomato sauce all over the roti then place the stuffing at the center of the roti, then fold the edges to make frankie. You can wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce. Repeat with the remaining ingredients to make 3-4 more veg frankies.

Tandoori Veg Paneer

Time 60 min

Ingredients

Red bell pepper 1 chopped into cubes

Yellow bell pepper 1 chopped into cubes

Capsicum 1 chopped into cubes

Paneer cubes 1/4 cup

Onion chopped into cubes 1/4 cup

Tomato chopped into cubes 1/4 cup

Pepper powder 1/4 tsp

Curd 1/2 cup

Lemon juice 2-3 drops

Salt to taste

Chaat masala 1/4 tsp or tandoori masala 1/4 tsp

Method

Chop all vegetables.

Arrange chopped vegetables in tooth pick, one by one.

In a bowl mix curd, salt, lemon juice, pepper powder, chaat masala. Dip tooth picks  in bowl, make sure that vegetables get marinated evenly. Now refrigerate for min 1 hr in refrigerator. After 1 hr grill for 10 min till it tuns light yellow in colour.

Veg Mashroom Masala

Time 30 min

Ingredients 

Mushroom, 1 cup

Chopped capsicum, 1/4 cup

Cheese cubes 3-4 cubes

Chopped onions 2 big size

Chopped tomatoes 2 big size

Chopped carrot 1/4 cup

Green peas 1/4 cup

Corn 1/4 cup

Red chilly powder 1/2 tsp or more as per taste

Chat masala 1/5 tsp

Salt to taste

Cumin coriander powder 1/4 tsp

Coriander leaves 1tsp

Kasoori methi 1/4 tsp

Oil 2 tbsp

Butter 1/2 tbsp

Method

Cut each mushroom into 4 pieces. Fry in oil and keep it aside. Chop onion and tomatoes.

Cut carrots into long – thin pieces, boil carrots, capsicum, corn and peas for 10 minutes, drain the water. Keep it aside.

Heat oil and butter in pan. Add sliced onions and fry 2-3 minutes. Add finely chopped tomatoes. Stir and fry till it mix well. Add red chills powder, chat masala, salt, cumin coriander powder, kasoori methi. Mix well and fry it for 1-2 minutes. Add boiled vegetables stir it continuously on high flame. Add fried mushroom. Stir it continuously on high flame. For 2-3 minutes. Garnish with coriander leaves. and grated cheese. Serve hot with roti or rice.

Tip
U can skip frying mashrooms. Just add along with boiled vegetables in pan and fry well. It do not take time to cook.

Soya Chunks Vegetable Cutlet

Time 40 min

Ingredients

Soya chunks 1 cup

Carrot 1/2 cup

Chopped capsicum 1/2 cup 

Chopped onion 1/2 cup

Chaat masala 1/4 tsp

Pepper powder 1/4 tsp optional

Red chili powder 3/4 tsp

Cornflour 1 tbsp

Wheat flour 1 tbsp

Salt to taste

Oil for shallow fry 

Method

Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 15 -20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Blend these completely squeezed soya chunks in blender and make a coarse paste. 
Now again blend in blender chopped capsicum, onion, carrot. Make a coarse paste. Take this mixture in a mixing bowl. Add soya chunk paste, chaat masala, corn flour, wheat flour, salt, red chili powder. Mix well. It will not exactly like dough, because it will be little watery kind of mixture.

Now make 7-8 portions of it. Take one vessel, cover with wet cotton cloth. Now keep one portion on top of it. Apply little water on hand and on the portion. Keep pressing till u make a round shape cutlet.

Heat oil on tava, remove cutlet from cloth and then put on tava and roast till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce.

Tip

U can remove little water from blended vegetables. So to avoid making mixture less watery.
To make mixture consistency as per ur need u can add more wheat flour. 

Vegetable Biryani 1

Time 30 min

Ingredients

Basmati rice 1 cup

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Capsicum / simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Onion 1 medium size chopped lengthwise 

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Biryani masala 1/4 tsp

Red chili powder 1/4 tsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables. Fry for 4-5 min. Then add rice and saute for about 7-8 min on medium flame. Then add red chili powder, garam masala, biryani masala saute for 3-4 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and vegetables. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min.

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.