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Carrot beans poriyal or carrot stir-fry is one of the easiest and simplest side dish recipe to make.  This stir-fry vegetable goes well as a side dish with rice and sambar.  Carrot and beans used gives a nice colour to the vegetable.  Carrot beans poriyal is a popular south indian dish and a dry vegetable recipe made with carrots and french beans.  When garnished with grated coconut, it gives a good flavor to the dish.  Carrots are a good source of Vitamin A, Vitamin C and iron.  Green beans are full of antioxidants, dietary fibre, iron and other essential nutrients.  Do try this healthy poriyal ..

Prep Time : 15 mins

Cook Time :  15 mins

Servings : 4  persons

South Indian cuisine

INGREDIENTS

Carrot – 2 cups (chopped finely)

French beans – 2 cups (chopped finely)

Onion  – 1 (small sized – chopped finely)

Oil – 2 tablespoons

Mustard seeds/rai – 1/2 teaspoon

A pinch of asafetida or hing

Urad dal – 1 teaspoon

Whole red chillies – 3 to 4

Curry leaves – 10

Turmeric powder – 1/4 teaspoon

Grated coconut – 1/2 cup

Salt to taste

HOW TO MAKE OR PREPARE CARROT BEANS STIR-FRY RECIPE

Wash the carrots and beans  thoroughly.  Peel the skin of the carrots.  Then chop them into small equal pieces.  Chop the french beans into small pieces.  Keep them aside.  Heat oil in a pan or kadai on medium flame.  Once the oil becomes hot, splutter mustard seeds, urad dal, hing and red chillies.

Add chopped onions and curry leaves.  Saute till the onions become translucent.  Then add chopped beans, carrot and turmeric powder.  Mix well.

Add 1/2 cup of water and cook covered for 15 minutes on a low to medium flame.  Cook till the vegetables are well cooked.  Add salt and mix well.  Finally add grated coconut and mix well.

Tasty carrot-beans stir-fry  is ready to be served.  Serve with steamed rice and sambar or rasam.

NOTES/TIPS

Add a teaspoon of sugar to the dish, as it not only adds to the taste, but also retains colour of the vegetable.

If you are in a hurry, pressure cook the vegetables for 2 whistles and then give the seasoning.

You can skip the onions, which is purely optional.

Ensure to chop the veggies uniformly so that they are cooked well.

Do not overcook the veggies as little crunchiness adds to the taste.

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Veg masala vermicelli is a popular breakfast dish made with vermicelli, vegetables and spices.  It is not only healthy and nutritious but very delicious too.  A quick to make dish, it can be had as an evening snack also.  Vermicelli is called as shavige in kannada, semiya in tamil and seviyan in North India.  You can add your own choice of vegetables to make it more healthy and filling.  Now for the recipe..

Prep Time : 15  mins

Cook Time :  15 mins

Servings :  2 to 3 persons

Indian cuisine

INGREDIENTS

Vermicelli/sevai/shavige – 1 cup

Ghee/oil – 2 tablespoons

Mustard seeds/rai – 1/2 teaspoon

Cumin seeds/jeera – 1/2 teaspoon

Tejpatta/bay leaf – 1

Cloves – 2

Cinnamon stick/dalchini – 1/2 inch

Onion – 1 (chopped finely)

Tomato – 1 (chopped finely)

Curry leaves – 10

Ginger-garlic paste – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Green chillies – 2 (chopped finely)

Red chilli powder – 1/4 teaspoon

Garam masala – 1/2 teaspoon

Chaat masala (1/2 teaspoon)

Carrot – 1/4 cup (chopped)

French beans – 1/4 cup (chopped)

Green peas – 1/4 cup

Water – 2 cups

Salt to taste

Chopped coriander leaves for garnishing

Lemon juice – 2 tablespoons

HOW TO MAKE OR PREPARE VEG MASALA VERMICELLI RECIPE

PREPARATION

Heat 1 teaspoon of ghee in a pan.  Add vermicelli and fry on medium flame till they turn golden brown in colour.  Keep it aside.  Allow them to cool down.

METHOD

Heat 2  cups of water in a pan.  Add 1 teaspoon of oil to it.  Once the water comes to a nice boil, lower the flame and add the roasted vermicelli.

Cook the vermicelli for 4-5 minutes or till it is completely cooked.  Once cooked, switch off the flame.

Drain off the excess water with the help of a strainer or colander.  Keep it aside.  Heat 2 tablespoons of ghee in a pan.

Add mustard seeds, cumin seeds, cloves, tejpatta and cinnamon stick.  Allow the seeds to splutter and fry till the spices gives a nice aroma.  Then add ginger-garlic paste, green chillies, curry leaves and chopped onion.

Fry till the onion becomes translucent.  Add chopped carrot, beans and green peas. Mix well.

Add turmeric powder and salt.  Mix well.  Once the vegetables are half cooked, add chopped tomatoes and cook till the tomatoes become little soft.

Once all the vegetables are well cooked, add garam masala and chaat masala.

Add red chilli powder and cook for another 2 minutes.  Lastly add boiled and strained vermicelli.

Cook on a low flame till all the spices are blended with the vermicelli and  the water is well absorbed, if any.  Switch off the flame.  Sprinkle lemon juice and mix well.

Delicious veg masala vermicelli is ready to be served.  Serve hot.

NOTES/TIPS

Ghee gives a good flavor and taste to the dish.

You can also add vegetables like potato, cabbage  or  cauliflower to make it more nutritious.

Adding oil to the water while boiling the vermicelli, helps to avoid vermicelli from sticking to each other.  Ensure that you do not overboil, else the vermicelli becomes mushy.

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Oats chivda is a healthy chivda recipe made with oats, nuts and mild spices.  Here the oats and the nuts are roasted instead of deep frying and very little oil is used for roasting them. It can also be had as a  tea-time snack.  If you are making for any festive occasions, you can add poha to the oats to make this chivda.  Oats chivda is very easy to make and can be prepared within half an hour.  Do try this healthy chivda for a change from the usual chivdas made.

Prep Time : 10 mins

Cook Time :  15 mins

Servings :  2-3 persons

Indian cuisine

INGREDIENTS

Oats – 1 cup

Cooking oil – 2 tablespoons

Mustard seeds – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

A pinch of asafetida or hing

Turmeric powder or haldi – 1/4 teaspoon

Sugar – 1/2 teaspoon

Curry leaves – 10

Green chillies – 2 (sliced or chopped into small pieces)

Peanuts – 10

Raisins – 10

Cashewnuts – 6 to 7

Almonds – 6 to 7

Salt as per taste

HOW TO MAKE OR PREPARE OATS CHIVDA RECIPE

PREPARATION

Heat 1 tablespoon of oil on medium flame.  Add peanuts, almonds and cashewnuts and fry till light golden in colour.  Remove them in a plate.  Then add raisins and fry till they puff up.  Keep all the fried nuts and raisins aside.

METHOD

Heat a pan on medium flame.  Add oats and dry roast till light golden brown in colour.  Set aside

To the same pan, add 1 tablespoon of oil and heat on medium flame.  Add mustard seeds and cumin seeds.  Allow them to splutter and then add hing, green chillies and curry leaves.  Saute on a low flame for half a minute.  Add turmeric powder and mix well.

Add the roasted oats and fried nuts and give a good mix.  Cook on a low flame for another 2 minutes.  Then switch off the flame.

Healthy and delicious oats chivda is ready to be served.  Store in an airtight container and enjoy as a tea-time snack or anytime snack.

NOTES/TIPS

You can add poha to give that extra crunchy taste to the chivda.

Add red chilli powder to make it more spicy.

Add chopped onions, tomatoes, coriander leaves and little lemon juice to the chivda just before serving.  It tastes very good and can be had as a filling evening snack.

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Aloo capsicum is a easy and tasty recipe made with potatoes and green capsicum along with the basic spices which are readily available in the kitchen.  This sabzi goes well with rotis, phulkas, parathas and even as an accompaniment with dal rice.  Tomatoes added to it give a tangy flavor to the dish.  I have used green capsicum, but you can also use coloured capsicums like red capsicum or yellow capsicum as well for making this dish.

Prep Time :  15 mins

Cook Time :  20 mins

Servings :  4 persons

North Indian cuisine

INGREDIENTS

Potato/aloo – 2 (medium sized)

Green capsicum – 1 (large sized)

Tomatoes – 3 (medium sized)

Oil – 2 tablespoons

Mustard seeds/rai – 1/2 teaspoon

Cumin seeds/jeera – 1/2 teasppoon

A pinch of asafetida or hing

Ginger-garlic paste – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Chopped coriander leaves  for garnishing

Salt to taste

HOW TO MAKE OR PREPARE ALOO CAPSICUM RECIPE

PREPARATION

Pressure cook the potatoes for 3  whistles or boil them separately in a pan with sufficient water till cooked.  Once cooled down, peel the potatoes and remove the skin.  Chop them into medium pieces and keep it aside.

Chop the capsicum into medium pieces.

Blend the tomatoes in a blender and make a puree of it.  Set aside.

METHOD

Heat oil in a pan on medium flame.  Add mustard seeds and allow it to splutter. Then add cumin seeds and fry for few seconds till they light brown colour. Add ginger-garlic paste and curry leaves.  Saute for half a minute on low flame.

Add capsicum pieces and fry them for 2-3 minutes on a medium flame.  Then add tomato puree and cook on a low flame for 2 minutes.  Add red chilli powder and coriander powder. Mix well.

Once the mixture is well blended with the masalas,  add chopped boiled potatoes and garam masala.  Give a good mix.

Close the pan with its lid and cook on a low flame for another 2-3 minutes.  Switch off the flame.  Garnish with chopped coriander leaves.

Delicious aloo capsicum sabzi is ready to be served.  Serve aloo capsicum with rotis, naans or rice.

NOTES/TIPS

Add green chillies if you prefer a little more spicy.

You can add 3-4 cashewnuts to the tomatoes at the time of grinding. It makes the dish rich and more flavourful.  It also adds thickness to the gravy.

If you prefer a little dry vegetable dish, you can replace the tomato puree with chopped tomatoes.

Sprinkle with kasoori methi or dry fenugreek leaves for a north indian flavor.

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