Soy Chunk and Peas Rice

I have used Soy Chunks in this Rice dish. It is an excellent source of  protein and rich in Vitamin B and Omega 3 fatty acid. It is also often used as a meat substitute.

Ingredients
Basmati rice - 1 cup
Soy Chunk - 1 cup
Onion - 1
garlic - 2 cloves
Peas - 1/2 cup
Bay leaf
turmeric powder - 1/4 tsp
Butter/Ghee - 3 tsp
pepper powder - 1 tsp
Masala Powder - Grind 3Cloves, 2 cardamom pods and a  small cinnamon stick in a coffee grinder/mixie
salt to taste

Method
Add 2 tsp Ghee to a hot pan. Add bay leaf and rice. Fry the rice in low flame for 2 minutes. Then add
2 1/2 cups of water, salt and the ground masala powder and cook the rice till the water is evaporated and rice is cooked.
In a microwave safe vessel cook the soy chunk in salt water for approximately 5 minutes. Drain the water and keep it aside.
In another pan add 2 tsp oil. Add the cut onions. Fry till it is lightly brown. Add  cooked soy chunks turmeric powder, pepper powder and peas and fry them in low flame. Mix the fried chunks to the rice and serve it with thick curd and pickle.

Aloo Baingan

This is a simple dry vegetable curry that can be eaten with rotis. I have used very light spices to coat potatoes and eggplant. 

Ingredients
potatoes - 2 medium sized
Baingan(eggplant) (small) - 6-7 nos
Yellow Onion - 1
Coriander Cumin powder - 1 tsp
Red chilli powder to taste
Amchur Powder -1 tsp
Turmeric Powder - 1/4 tsp
Salt to taste
Oil for stir frying
Coriander leaves for garnish

Method
Peel the potatoes. Cut into cubes. Cook them in the microwave in salt water. Take it out when it is 3/4 the cooked. It will take approximately 15 minutes.
Cut baingan into cubes.  
Cut the onion. In a pan add 1 tsp oil and fry the onion till golden brown and keep it aside in a plate.
In the same pan add 2 tsp oil. Add the baingan, salt, amchur powder and fry till it is 3/4 cooked in medium flame. Add 1 tsp oil, cooked potatoes,  fried onion, turmeric powder, coriander cumin powder and chilli powder cook in low flame till the vegetables are cooked. Garnish with coriander leaves.

Pita Sandwich

This is a recipe when we have leftovers from a weekend party. 

I had some cooked spiced mexican rice from my weekend party. 

I had pita bread in my pantry and sour cream, three cheese and jalapeno pickles inside my refrigerator.

The result was a stuffed pita sandwich.

Method

Mix  mexican three cheese or shredded cheddar cheese to the rice. Cheese quantity can be your choice. I like it handful cheese to 1 cup cooked rice.

Take Pita bread. Cut it into half and make a pocket. Brush sour cream in the inside of the pocket. Fill the rice and cheese mixture and spice it up with jalapeno pickles. 

Eggplant-Bell Pepper Curry

This eggplant curry is simple and easy. Potato is a good contrast for eggplant. Here I have tried bell peppers. This curry goes well with white rice and cucumber raita. 

Ingredients
Eggplant(small) - 4-5nos
Bell peppers -  2 (Your choice)
Shallots - 1
Tomato - 1
Tamarind - small ball(soak it in water and keep it aside)
Grated coconut - 1/4 cup
Red gram dal - 2 tsp
Coriander seeds - 1tsp
Cumin Seeds - 1 tsp
turmeric powder - 1/2 tsp
Curry leaves for grinding and garnish
Red Chillies - 4 nos
mustard seeds - 1tsp
oil for seasoning(2 tbsp)
Salt to taste

Method
Wash the vegetables well. Cut the egg plant into long thick pieces and soak in water for 20 mts.
Cut the bell peppers also into pieces.
Heat the pan and add 1 tsp oil. Add red gram dal, coriander seeds, cumin seeds, 2 red chillies, curry leaves and shallots and fry them till golden brown. Then add the grated coconut and tomatoes and fry another 5mts. Grind it into a nice paste.
Drain the soaked eggplant.
Heat 1 tbsp oil in the pan. Add mustard seeds and remaining red chillies. When it pops add the cut vegetables and shallow fry them till they are half cooked. Add turmeric powder, salt and tamarind water and cook in medium flame.
When it comes to a boil add the ground paste and cook till the oil oozes out on the sides of the pan.
Garnish with curry leaves.

Grilled Vegetable Skewers

Grilling is often considered to be a healthy way of eating since it uses less cooking oil.Usually different types of meat are used. I have tried vegetables for grilling. Its always good to pick firm vegetables. If not they tend to  fall of from the skewers especially after marination. You can use your choice of vegetables. Panner(Indian cheese) also can be included.

I have used 1zucchini, 2carrots, 1 broccoli bunch, 2 red potatoes, 1 white onion  and 3 different colored bell peppers. Cut the vegetables in sizes(cubes,crowns and thick round slices) that can be skewered in.
I marinated the vegetable for 1 hr.

Ingredients for Marination
Curd - 1 tbsp
sour cream - 1 tbsp
turmeric pdr - 1/2 tsp
coriander and cumin pdr - 1 tsp
chat masala pdr or garam masala pdr - 1tsp
pepper pdr to your taste
salt to your taste


Method
Mix all the ingredients in a big bowl. Add the cut vegetables to the marinate. Mix them and keep it aside closed for 45mts to 1 hr.
After one hour skewer  the vegetables. You can grill them on a grill.
If you do not have one use your oven. Preheat the oven at 375 degress. Arrange the vegetables on aluminium foil covered pan or iron skillet. Spray cooking oil so that it does not stick to the foil or the pan. Cook it for 30 to 35 mts. When it is 3/4 th cooked turn the oven to broil for 7-10 minutes.
Ovens can differ. Please check in between.
You can squeeze lemon juice before serving.