Italian Spicy Bean and Vegetable Soup

Italian Spicy Bean and Vegetable Soup , as the name says is made of mixed beans and mixed vegetables. Hence, it is very nutritious and is good to taste. This soup is a perfect combination with garlic bread sticks.



Ingredients:

• Olive Oil - 2 tbsp
• Onion - 1 small
• Garlic Cloves - 2-3
• Chopped Celery Stalks - 1-2
• Carrot , peeled and chopped - 1
• Bell Pepper, chopped - 1
• Chili Powder - to taste
• Coriander Powder - 1 tsp
• Cumin Powder - 1 tsp
• Dried Oregano - 1 tbsp
• Chili Flakes - to taste
• Diced Tomatoes - 1/2 cup
• Tomato Puree - 1 cup
• Salt -to taste
• Vegetable Broth - 8-9 cups 
• Garbanzo Beans - 1 small can
• Cannellini Beans or Kidney Beans - 1 small can
• Broccoli Florets - 1-2 cups
• Zucchini - 1
• Shredded Parmesan - for garnishing

Directions: 

• In a soup pot, heat oil. Add chopped onions and crushed garlic. Saute till the onions turn translucent.
• Add chopped bell pepper, celery and carrots. Cook for 5 minutes .
• Add the chili powder, coriander powder, cumin powder, chili flakes and cook for a couple of minutes.
• Add chopped tomatoes and tomato puree. Cook for a couple more minutes.
• Add the vegetable broth or stock.
• Add both the beans, broccoli, zucchini and some salt.
• Simmer and cook uncovered for about half an hour till the beans are tender and the soup thickens slightly.
• Adjust salt if needed.
• Serve it in a bowl , sprinkle some shredded parmesan .

Vegetable Stock

Vegetable stock is an important ingredient for making soups or sauces or fried rice,etc . It makes the dish more flavorful.


Ingredients:

• Garlic Cloves – 6- 8 crushed
• Ginger - 1 inch crushed
• Bay Leaf – 2
• Black Peppercorn – 8-10
• Onions – 2 large
• Carrots – 2 large.
• Cauliflower - 7-8 florets
• Bell Pepper - 1
• Shredded Cabbage - 1 cup 
• Celery – 2
• Spring Onions – 4 stalks
• Cilantro - 2-3 springs
• Leeks – 1 spring
• Parsley – 5-7springs
• Water – 1 pot ful or say, 15 cups

Note: Several other vegetables like tomatoes, mushrooms, potatoes, peas, corns, thyme etc can also be added.

Directions: 

• Wash and Chop all the vegetables into large rough pieces. No need to peel onions or carrots. 
• Heat water in a heavy bottom pot. Add all the ingredients into the water.
• Bring it to a boil and then allow it to simmer for atleast 1 hour.
• Allow it to cool and then strain the stock.
• Discard the vegetables, since there is nothing left in them to reuse. All the qualities and flavors of those vegetables have been extracted by the water.
• Use it in soups or any other preparation.
• Store it in fridge . 

Tip:  I usually store half the stock in the fridge which i can finish using in a week and freeze the remaining half in the ice cube tray for the later use.

Thai Pineapple Fried Rice

In Thai restaurants, this dish is typically served in hollowed pineapple halfs. It makes a great presentation.
Here is the vegan version of the pineapple fried rice by just avoiding chicken or shrimp or prawn.
I have used egg, however, if you do not eat egg, you can avoid it too. It won't affect the taste of the fried rice.




Ingredients:

• Cooked Rice - 3-4 cups
• Pineapple Chunks- 1 cup (fresh or canned )
• shallots, finely chopped - 2 ( or a small onion )
• Garlic, finely chopped-  3 cloves 
• Green Chillies -2 ( or chili flakes)
• Egg - 1 (optional)
• Frozen Peas - 1/2 cup
• Grated Carrot -  1/4 cup
• Raisins - 3 tbsp
• Roasted Cashew Nuts - 1/4 cup
• Spring onions - 2 springs
• Cilantro - for garnish
• Soy Sauce - 2-3 tbsp
• Curry Powder - 2 tsp
• Oil - 2 tbsp
• Salt -to taste

Directions: 

• Cook rice and keep aside. Make sure each grain is separate and there are no chunks.
• Heat oil in a wok, and saute shallots, garlic and chillies.
• Beat the egg in a bowl. Add it to the wok and stir like making scrambled eggs.
• Add carrots and peas and cook for a couple of minutes. you can drizzle few drops of water or vegetable stock if the wok is too dry.
• Add cooked rice, pineapple chunks, raisins and cashews. Mix well.
• Add soy sauce, salt and curry powder and combine. Cook for about 5 minutes.
• Garnish with chopped spring onions and cilantro.

Methi Matar Malai

The fenugreek and peas curry made in the gravy of rich cream tastes absolutely wonderful with chapati or jeera rice.

Ingredients:

• Fenugreek Leaves ( Methi ) - 2 cups
• Peas ( Matar ) - 1 cup
• Onion - 1 small
• Mustard Seeds - 1/4 tsp
• Cumin Seeds - 1/4 tsp
• Curd - 3/4 cup
• Ginger Garlic Paste - 1 tsp
• Coriander Powder - 1 tsp
• Cumin Powder - 1 tsp
• Red Chili Powder - to taste
• Amchoor Powder - 1/2 tsp
• Turmeric Powder - 2 pinches
• Cream - 1/2 cup
• Salt - to taste
• Oil - 2 tbsp

Directions: 

• Heat oil in a pan, splutter mustard seeds and cumin seeds.
• Add finely chopped onions and saute till translucent.
• Add ginger garlic paste and saute for another minute.
• In a small bowl, beat the curd and add  coriander powder, cumin powder, amchoor, turmeric, red chili powder and mix well.
• Add this curd and masala paste to the pan along with salt.
• Add chopped methi leaves and peas.
• Cook covered on medium heat till methi and peas are done. I use frozen peas so it cooks faster.
• Add cream and cook for another couple of minutes. Adjust salt and turn off the heat.
• Serve with chapati or jeera rice.

Garden Salad

Ingredients:

• Lettuce ( Iceberg and Romaine ) 
• Shredded Carrots
• Shredded Red Cabbage
• Sliced Red Raddish
• Sliced Cucumber
• Cherry Tomatoes
• Black Olives
• Croutons
• Freshly Grated Parmesan Cheese
• Salad Dressing ( any brand )

Note : I have not mentioned the quantity of each ingredient, because it is totally up to you decide which one you would like more and which one would you like to omit. Like I have omitted olives.

Directions : 

• Take all the ingredients in a large mixing bowl. All the vegetables should be straight out of the fridge. Cold salad tastes better.
• Sprinkle cheese on top.
• Add any salad dressing of your choice and give it a toss.
• Enjoy the chilled crispy salad with a tangy dressing.

I usually use the store bought salad dressing, however, if you like home made dressing, here is the recipe for the same:

Ingredients: 

• Mayonnaise - 1/2 cup
• White Vinegar - 1/4 cup
• Oil - 2 tsp
• Parmesan Cheese - 2 tbsp
• Romano Cheese - 2 tbsp
• Minced Garlic - 2 cloves
• Dried Parsley - 1/2 tsp
• Lemon Juice - 1 tbsp

Directions: 

• Blend all the ingredients in a blender till smooth.
• Adjust taste accordingly and refrigerate.

Cranberry Pulihora / Rice

I had never heard of cranberry Pulihora until one of my friends introduced it to me just a few months ago.
I tried it and loved it.  It is just made like our good old tamarind rice, replacing tamarind with cranberries.

So here's the recipe for the same:




Ingredients :

• Rice - 2 cups ( I prefer Sona Masoori )
• Cranberries- 1 cup
• Red Whole Chillies - 2
• Green Chillies 2-3
• Coconut powder - 1 tsp
• Turmeric Powder-  1/4 tsp
• Salt - to taste
• Oil - 2 tbsp
• Mustard seeds -1 tsp
• Urad Dal -1 tsp
• Chana Dal -1 tsp
• Cashew Nuts - 7-8
• Curry leaves - 1 spring
• Asafoetida -2 pinches
• Chopped Cilantro - for garnish

Directions: 

• Cook the rice and keep aside.
• In a pan, heat oil, and splutter mustard seeds. Add urad dal, chana dal and as they start to change the color, add cashew nuts.( You can replace cashew nuts with peanuts as well )
• Add torn red chillies, slit green chillies, asafoetida , turmeric powder, curry leaves.
• Add washed cranberies and some salt. Cook till all the cranberries and mushy  and are reduced to paste. You can alternatively grind the cranberries and add  that paste.
• Add coconut powder to it and mix well.
• Now add this cranberry mixture to the cooked rice and give it a good mix , gently, without breaking the rice grains.
• Adjust salt and garnish with chopped cilantro.

Aloo Matar

Ingredients:

• Potatoes - 2 medium 
• Frozen Green Peas - 1 cup
• Onion - 1 medium 
• Tomato - 1 
• Oil - 2 tbsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/2 tsp
• Garlic - 2 cloves 
• Ginger - 1 inch piece 
• Red Chili Powder - to taste
• Coriander Powder - 1 tsp
• Water - 1 cup
• Garam Masala - 1/2 tsp
• Fresh Cilantro - 3-4 springs
• Kasuri Methi - 1 tbsp
• Salt - to taste

Directions: 

• Heat oil in a pan and sizzle cumin seeds.
• Add ginger, garlic and saute for a few seconds.
• Add finely chopped onions and saute till onions turn translucent.
• Add finely chopped tomatoes , turmeric powder, coriander powder and red chili powder. Add salt and give it a good mix.
• Cook till tomatoes are totally cooked.
• Peel the potatoes and dice them. Add these diced potatoes and frozen peas along with a cup of water.
• Cook covered on medium heat till potatoes are tender and cooked. Keep stirring in between. This would usually take 30-35 min.
• Add garam masala and kasuri methi, adjust salt. Turn off the heat and garnish with chopped cilantro.
• Serve with chapati or jeera rice.