Cucumber / Kakdi Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Grated carrot 2 tbsp
Grated onion 2 tbsp
Grated cucumber 1/4 cup
Grated ginger 1/4 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix carrot, cucumber, ginger, onion, salt and batter.
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then roll dosa and serve hot.

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.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Carrot / Gajar Halwa

Time 20 min

Ingredients

Grated carrot 2 cups

Cardamom powder 1/4 tsp

Sugar 1 cup more or less as per your taste

Ghee 2 tbsp  

Khoya 1/2 cup

Dry fruits 3 tbsp

Method

Peel off carrot, then grate. 

Take grated carrot in microwave safe bowl covering lid. Keep it on high power for 10 min. Now to this evenly add melted ghee, dry fruits, cardamom powder, mix well again keep bowl on high power for 4-5 min only. Then take out bowl and mix well. Now add khoya and sugar mix well. Again keep bowl on high power for 4-5 min only. Or desired consistency (Dry or Soft). 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.

Healthy Carrot Dryfruits Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated carrot 2 cup

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Sliced dry fruits (Almond & Pista) 1 tbsp


Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Mix the grated carrot, grated ginger, pepper powder, sliced dryfruits. Do not add salt to this mixture otherwise carrot will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt.Mix well. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.

Carrot Omelette

Time 45 min

Ingredients

Chickpeas flour / Besan 1 cup
Onion 2 medium size (peeled and cut into very small cubes)
Grated carrot 1 cup
Cumin coriander seeds powder 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Freshly chopped coriander 2 tsp

Red Chili powder 1 tsp

Water 1/2 cup or less

Baking soda 1-2 pinch

Salt to taste

Oil for shallow fry 1/4 cup

Method

To make a batter, take besan in a bowl then mix with the remaining ingredients along with 1 tsp oil. The consistency of the mixture should be like dosa. Take fry pan, heat on a medium flame. Apply oil evenly on fry pan. Pour the mixture on fry pan, spread evenly. Keep medium flame. Apply oil on the upper surface of omelette. After 6-7 min turn upside down and shallow fry for 6-7 min (Time depends upon how crispy omelette you want )

Tip

U can add green chilies instead of red chili powder.

Spinach Carrot Cutlet

Time 40 min

Ingredients

Finely chopped spinach leaves 1 cup

Carrot 1/2 cup

Boiled potato 1/2 cup

Chopped green chilies 2

Grated ginger 1/2 tsp

Garam masala 1/4 tsp

Cornflour powder/aararoot powder 1 tsp

Lemon juice 1/2 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

In a mixing bowl, mix all ingredients except oil & rava very well.  Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in rava, so that it get coated very well from all sides.
Heat oil on tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.

Tip

Spinach and carrot, leaves water so shallow fry for more time to make it crispy. 

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.

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.

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.  

All in one Soup (Capsicum-Cabbage-Carrot-Onion)

Time 20 min

Ingredients

Medium sized capsicum 1
Medium sized chopped onion 1

Chopped cabbage 1/4 cup

Chopped carrot cubes 1/2 cup
Cornflour 1 tbsp + 1/2 cup water

Pepper powder 1/4 tsp

Maggi masala cubes 1 or 2 as per your taste
salt to taste

Olive or any other vegetable oil 1/4 tsp

Coriander for garnishing

Method

Blend in blender chopped cabbage, capsicum, onion, carrot. Strain the water from the blended vegetables. Use strained water for making soup.

Heat oil in pan add strained water. Stir well. In a separate bowl take cornflour and water, dissolve cornflour so that no lumps are formed. Then add into the pan, stir well. Soup will start getting thickened, then add pepper powder, salt, magi masala cubes. Stir well. Add water according to the consistency of soup you want. Serve hot.

Tip

I do not remove the vegetables after straining i add it to make soup.

To remove the smell of the vegetables u can steam chopped vegetables for 5-7 min in steamer.

U can even make soup without capsicum

Spicy Vegetable Kurma

Time 30 min

Ingredients

Cauliflower florets -1 cup
Chopped carrot , Potatoes in cubes 1 cup 

Green Peas -1/2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Whole garam masala = 1 inch cinnamon-1 cardamom-2 cloves 4-5 pepper seeds - 2 bay leaves

Preparation

Wash and blanch cauliflowers and put in hot water with a little salt. Cover with lid. Keep it aside. At the time of preparation remove water and use cauliflower. This will help to cook cauliflower fast as well as its typical smell will go away.

Method

Heat oil in pan, add whole masala, after 2 min add onion and tomato, saute till onion turns golden brown. Then add all chopped vegetables, fry well for 5-6 min, then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min.  then add Turmeric powder, Garam masala fry for about 2-3 min. Sirr well and fast to avoid burning. Now add water and salt. Stir well. (At this point if you like you can add kasuri methi 1/2 tsp). Cook on low flame for about 15 min till all vegetables are cooked properly. Switch off the flame and serve hot.

Tip

Instead of tomato u can add amchur powder (1/4 tsp)

U can even fry vegetables seperately