1 pot dish- 10 minute bisibele bath

This is my own version of the traditional Karnataka dish from India and it may no where closely resemble in the preparation. But it works for a working mum like me as it takes 10minutes from stove to plate.
You may need some pre prepared ground spices which are available in any Indian grocery store.

Ingredients

frozen mixed vegetables of any kind- small bowlful or 200 grams

Tomatoes-2

11/2 cups rice

1/2 cup lentils of any kind like red/toor dal/yellow lentils

1 teaspoon tamarind paste

1 1/2 table spoons sambar powder

11/2 tea spoons salt

fresh coriander if you have.

This will serve a family of 4.

Method :

you do need a pressure cooker for this but can be made in a pan but takes longer to prepare.

Take 2 teasoons oil in a pressure cooker and add some tempering ingradients if you have like jeera,mustard seeds - 1 tea spoon each and curry leaves.

Once they start to splutter add any fresh or frozen vegetables if you have and any size you like because this dish is very forgiving.

I added these frozen veg as they happen to be the only ones left in the freezer.

once the veg are thawed add the rice and lentils followed by the spices and tamarind paste.

add twice the amount of water to the rice and lentil mix. so here I added 4 cups water.

close the led and cook until 3 whistles blow off.

Switch off and wait for few minutes to open the lid.

Mix and add some boiling water to get the desired consistency.

I like porridge consistency so I add a lot of water.

serve with warm Ghee.

tastes nice with some poppodoms or crisps.

Butternut squash and chick pea fry

This is another easy curry/fry for a rainy day. I used frozen packet of butternut squash pieces and a can of chick peas. Frozen pieces are easy as butrernut squash is a hard to chop vegetable , needs little elbow grease.
Ingredients
Frozen packet of squash pieces/ fresh
1 can chick peas
1 tea spoon chilli powder
1 tea spoon eack of coriander and cumin powder
Salt
1 onion
1 teaspoon ginger garlicpaste
Chopped coriander leaves

Method

Take a oan witb a table spoon oil. Temper with mustard and cumin seeds and curry leaves.
Add chopped onion and let it soften
Add ginger garlic paste
Add B Squash and let it soften.
Add chick peas drained.
Add rest of spices after and gently fry for further 10 min
Finally some coriander
Serve with roti or rice.

Broccoli chutney

Ingredients
Broccoli 1
Green chillies 4
1 onion chopped
Chana dal 2 table spoons
Coriander leaves 50 gm
Jeera /cumin leaves 1 teaspoon
Tamarind juice or lemon juice

Metbod

Take a shallow pan and heat up a table spoon oil.when hot add tempering agents including dal,green chillies,garlic clo d.
Add chopped broccolj and soften witb salt for 5 minutes
Add coriander leaves and switch off flame.
Mince coarsely witb a teaspoon jeera and a tea spoon tamarind paste.
Can subsitute tamarind paste with lemon juice of half a lemon

Hidden veg Pasta

This is a pureed version of mixed vegetable pasta sauce which goes down well with kids. You can use any mix of vegetables and here is just an example of what I used

Ingredients

Courgette- 1
Red pepper-1
Carrot- 1 large
Celery stick-1
fresh tomatoes 2 or baby tomatoes-8
Garlic Cloves- 3
Basil leaves- few
red chilli-1
Passata- 500grams or a can of chopped tomatoes.

Method

• Take a table spoon of olive oil in a pan and add the chopped vegetable with garlic. 
• soften them up and cover with a pinch of salt for 5-10 minutes.
• Add passata and let it simmer for another 5 minutes.
• Switch off the flame and puree it.
• 
  

Butternut squash fry

Ingredients

Butternut Squash- 1 whole or 500gm frozen packet
Onions-2
Garlic -3  cloves
Cumin seeds- 2 tea spoons
Coriander powder- 1 tea spoon
Sugar- 1 tea spoon
Green chillies- 3

Tempering- mustard seeds, jeera, curry leaves

Method

Take  a pan and add a table spoon oil. Temper with mustard seeds and jeera. Add chopped chillies, sliced onions and soften them with a pinch of salt. Meanwhile take a pestle and mortar and grind cumin seeds and garlic. A coarse paste is adequate to bring out the flavour. Add it to the softened onions. after about 30 seconds add the fresh or frozen chopped butternut squash. I added a teaspoon of chilli powder for extra spice but just chopped chillies should be enough for a milder version. cover for 8-10 minutes on low flame and it is enough for frozen pieces. Fresh pieces may take few more minutes.
Finally sprinkle some coriander powder and sugar and switch off the flame.
It goes well with white rice.

Siri's Rosette Cake

Quorn and vegetables curry

Again I used Quorn here but it is versatile and can be adopted with any combination of vegetables/paneer.

Ingredients

Onions -2
Tomatoes- 2
Mangetout beans- 100gram
Quorn- 150grams
ginger garlic paste  1 tea spoon
chilli powder 1 tea spoon
salt- to taste

For tempering- a tea spoon of mustard and cumin seeds

For gravy- make a paste of 2 table spoon poppy seeds, 2 table spoons sesame seeds, 5 cashews, 50 grams grated coconut/ coconut pieces

1 tea spoon garam masala.

Method

Take a deep pan and heat up a table spoon of oil. Throw in the cumin and mustard seeds. When they start to splatter,add chopped onions.When they soften with some salt,add ginger garlic paste. After 5 minutes add chopped tomatoes. cover the pan and let the tomatoes soften.

Open and add chilli powder,mangetout chopped, and quorn.
Finally add the paste of all ingredients we made for the gravy. Let it cook for 10 minutes . Finally add garam masala and chopped coriander.
Serve with Rice/ Roti.