Red Pepper Mushroom#SundayFunday

Red Pepper Mushroom is a simple, dish made with mushrooms & peppers. This is a spicy, tasty and full of flavor sabzi recipe.

Ingredients

4 - 5 Kashmiri Red Chillies - soak in warm water for an hour
1/2 Cumin Seeds
8 Flakes Garlic
1 Inch piece Ginger
1 Large onion - Sliced
1 Large Tomato - Sliced
1 Large Capsicum - Chopped
1 Packed of Mushroom - sliced
1/4 Cup Oil
3/4 Teaspoon Salt
1/2 Teaspoon Sugar
1 Teaspoon Kasuri Methi 

Method 
Grind to fine paste the chillies, cumin ginger and garlic.

In a pan heat oil add the sliced onions and sauté till light brown then add the ground paste and the little water, sauté till oil leaves. Then add the tomatoes, sauté till mixed, cover and cook till the tomatoes are mushy and oil floats on top. Then add the kasuri methi, capsicum and mushroom sauté for a minute, add salt, cover and cook on low flame till done and oil leaves the side. Add the sugar and give a quick stir. Bring down from flame and serve hot with chapattis or rotis. 

Labels: Mushroom, Sunday Funday, Spicy, Indian, Main course

Sue of PalatablePastime served up Chicken and Mushrooms in Wine Sauce
Wendy of A Day in the Life on the Farm made Mushroom Paprikash with Homemade Spaetzle
Mayuri of Mayuri's Jikoni created Mushroom Spinach Hand Pies
Amy of Amy's Cooking Adventures shares Sauteed Mushrooms, Onions, & Peppers
Stacy of Food Lust People Love made Stuffed Portabella Mushrooms
Renu of Cook with Renu served up an Easy Vegan Mushroom Pulau (Instant Pot Lunchbox Recipe)
Sneha of Sneha's Recipe shares Red Pepper Mushroom  

Quick Potato Instant Sambar - Without Dal#AlphabetChallenge

Sambar is one of the staple dish in a South Indian house. of all time. It pairs well with dosa, idly and even rice. I have posted few recipes on my blog. You can check all of them below. This Quick Potato Instant Sambar made without Dal is an easy recipe to try when you don't have that much time on hand or other vegetables.

Ingredients 3 - 4 Baby Potato – cut into halves
1 Small Onion – cut into four parts
1 Medium Tomato – – roughly chopped
2 Green Chillies – slit and de seeded
1½ + 1½ Homemade Instant Sambar powder
1 Teaspoon Heaped Tamarind - soaked in warm water
1 Teaspoon Jaggery or Sugar
1 Teaspoon Level Salt or to taste
A Sprig Curry Leaves
1 Tablespoon Chopped Coriander leaves
1 Tablespoon Oil
For The Tadka/Tempering

2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Whole Dried Red Chillies
A Pinch Asafoetida
A Sprig Curry leaves

Method 

Heat a pot with a tablespoon oil, add in potato, tomato, onions, green chillies, 1½  tablespoon Homemade Instant Sambar powder, mix well. Add 600 Ml  water and bring it to a rolling boil, cover, reduce the flame to low and let it simmer it for 20 to 30 mins till the potato is cooked. When the potato is cooked add the remaining  1½  tablespoon Homemade Instant Sambar powder, tamarind pulp, salt and jaggery and add water to adjust the sambar consistency.  Mix well and simmer for 5 minutes so that the flavors can marry. 

If at this stage you feel the sambar is watery, just mash one piece of potato, this will thicken the gravy when it slightly cools. 

For  The Tadka/Tempering

Heat oil  in a tadka pan, add in mustard and cumin seeds when they crackle add, whole red chilly , the asafoetida and mix well, add the curry leaves and take off flame.  Wait for a minute then add just ½  teaspoon Kashmiri red chilly powder , to give a nice color to the sambar. 

Pour this over the sambar and cover with a lid so that flavors can blend.  After 5 minutes, mix it lightly, add in coriander leaves. 

Serve with rice or idli or dosa.

Labels: Sambar, Instant Sambar Masala Powder, South Indian, Potato, Vegan, Gluten free, Vegetarian, Main course, Breakfast, Brunch, Idli, Dosa, Alphabet Challenge

A Day in the Life on the Farm: Asian Quinoa Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco
Food Lust People Love: Cointreau Glazed Orange Quick Bread
Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
Palatable Pastime: Quebecoise Pommes Persillade
Culinary Cam: Quesabirria Tacos
Magical Ingredients: Queso Paratha
Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal
A Messy Kitchen: Quinoa Crunch Bars
Mayuri’s Jikoni: Quinoa Paniyaram
Blogghetti: Sheet Pan Quesadillas
Karen’s Kitchen Stories: Whole Wheat Quinoa Bread 

Vegetable & Paneer Sizzler#SundayFunday

Sizzlers are a favorite with my friends, as they are complete meal and sizzling hot, with tikkis, rice, stir-fried vegetables, French fries, and noodles etc. Sizzlers are a complete meal and healthy too. This vegetable sizzler is one of those recipes that are really simple to make at home. Do try it this!

The rice pulao and potato tikki is made by my friend.

Ingredients
For the Marination
200 Grams Firm Paneer/Cottage Cheese - cubed
Salt to taste
2 Tablespoon Milk
½ Teaspoon Heaped Black Pepper Powder
Other Ingredients
½ Cup Corn Flour
½ Teaspoon Baking Powder
For The Sauce
1 Tablespoons Oil
½ Tablespoon Minced Garlic
1 Green Chilly - slit
2 Tablespoons Homemade Szechwan Sauce
¼ Teaspoon Red Pepper Flakes
1 Capsicum - sliced
½Tablespoon Corn Flour mixed in ¼ cup water
Method 

Marinate paneer cubes with. milk, salt, black pepper. Thread them on wooden skewers .Keep aside for 30 minutes
In a bowl mix corn flour, a pinch of salt and baking powder, coat each paneer cube in this.
Pan fry the skewers, till golden turning the sides of the skewers.
For The Sauce

Heat oil in a pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce, red pepper flakes and ½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method 

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
1 Packets Egg Noodles
2 Tablespoons Heaped Homemade Szechwan Sauce
½ Cup Noodle Stock
½ Tablespoon Minced Garlic
Salt to taste
1 Tablespoons Oil

Method

Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , paneer skewers , pulao rice, noodles and potato tikki. Pour the Szechwan gravy over the paneer skewers.

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Asian Cuisine, Sizzler Platter, Vegetarian, Paneer, Noodles, French Fries, Complete Meal, Sunday Funday, Schezwan Sauce, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Complete Meal.  

Culinary Cam: Calamari à la Plancha + Patatas Bravas
Mayuri's Jikoni: Gujarati Thali & Panakam
A Day in the Life on the Farm: Mixed Grill Platter
Amy's Cooking Adventures: Steak Fajitas
Palatable Pastime: Teriyaki Shrimp Sizzler
Sneha's Recipe: Vegetable & Paneer Sizzler
Cook with Renu : Waffle, Pancake, Brownie, and Fruit sizzler

Lemon Rice/Chitranna#Alphabet Challenge

Chitranna in Kannada is also known as lemon rice. It's a rice-based dish widely prepared in South India. Lemon rice is one of the most popular South Indian rice recipes. It is a real comfort food. Quick and easy to make with all ingredients in your pantry. This can be made with leftover cooked rice, is a crunchy, flavorful, tasty and tangy dish that is easy to make and tastes so good. 

Lemon juice, fried nuts and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes and gets ready in just 10 minutes.

1 Cup = 200 Ml

Serves Two
Ingredients

¾ Cup Rice 
3 - 4 Tablespoon Oil
A pinch Asafoetida
1 Teaspoon Mustard seeds
2 Sprig Curry leaves
3 Whole Dried Red chillies
1 Teaspoon Level Turmeric powder
2 Tablespoons Lemon juice or to taste
3 Tablespoons Raw Peanuts
1 Teaspoon Urad dal
1 Teaspoon Chana dal
½ Teaspoon Grated Ginger - optional
Salt to taste

Method

Wash and cook the rice with salt till done, do not over cook it. Drain and let it cool completely.
Heat oil in a wok / kadai, add mustard seeds and chana dal and urad dal let it mustard seeds splutter and the dals start to brown. Immediately add asafoetida, curry leaves, ginger, red chilli and peanuts. Saute them well till the peanuts turn dark brown. Then add turmeric powder followed by rice. 

Turn around a few times so the rice is completely mixed and is warmed. Add salt and lemon juice to the rice and mix well.

Serve hot. Enjoy with Chutney, raita and papad.
Labels: Cooked Rice, Lemon juice, Peanuts, Urad dal, Chana dal, South Indian, Main Course, Vegan, Gluten free, Vegetarian, Serves Two, Alphabet Challenge

• Sneha’s Recipe: Lemon Rice/Chitranna 
• Food Lust People Love: Easy Lamb and Fresh Tomato Curry
• Culinary Cam: Lingcod Over Legumes 
• Jolene’s Recipe Journal: Lemon Vinaigrette 
• A Day in the Life on the Farm: Melody’s Homemade Lemonade 
• Mayuri’s Jikoni: Mediterranean Lentil Salad 
• Karen’s Kitchen Stories: Barbecue Pork Lo Mein 
• Blogghetti Lemon Pepper Tilapia Sheet Pan Dinner 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Fresh Dill Deviled Eggs with a Hint of Lemon 
• Palatable Pastime: Liver and Onions 
• A Messy Kitchen: Lemon Balm Jelly

Jhatpat Bhendi Masala#Alphabet Challenge

I, was multi tasking today. The bread was baking in the oven, on the other side I was making phulkas for lunch and it was already past 12.30 in the noon and the sabji was not ready. I actually wanted to make Rajasthani Bhendi Masala but I knew that would take helluva of long time. So I made this Jhatpat Bhendi Masala. No stirring, no need to keep a watchful eye. Still this sabji became very tasty, my daughter's prompt comment on eating this sabji. Mummy this bhendi curry is tasting very nice which recipe this is. I smiled, very happy in mind and replied really, good .. enjoy it! So here is the recipe. 

Ingredients
250 Grams Bhendi
1 Large Onion
2 Tomatoes
1 Small piece Ginger
5 Flakes Garlic
1 Tablespoon Malai / Fresh Cream
1 Teaspoon Chilly powder
1 Teaspoon Coriander - Cumin powder
½ Teaspoon Goda masala
½ Teaspoon Kitchen King masala
½ Teaspoon Magic Masala
¼ Turmeric powder
1 Teaspoon Sugar
2 + 1 Tablespoon Oil
Salt to taste
Method 

Wash, wipe and cut the bhendi into ½ inch roundels. 
In a nonstick pan add a tablespoon oil and the bhendi and fry on high flame stirring off and on till stickiness vanishes and lightly brown in color. Switch off the flame and keep aside.

Grind the onion, tomatoes, ginger, garlic and malai together to a fine paste.

In a kadai add 2 tablespoons oil and the ground past with ½ cup water and place it on high flame till it comes to a boil, cover with a lid and keep on slow flame till oil floats. Then add all the spices and again ½ cup water give it a quick stir, cover and cook again till the masala is cooked and oil floats. Add water to adjust the consistency of the gravy , add salt, sugar and the bhendi , give a quick stir, cover and cook for 3 minutes. Garnish with coriander and serve hot with phulkas.

Check here to see other Bhendi/Okra Recipes

Aloo Bhendi Fry - No Onion, Garlic & Tomato
Bhendi / Okra Masala Dry
Bhendi (Okra) Sabzi With Pickle Masala
Bhendi Do Pyaza
Bhendi Masala 

Chilli Garlic Lady Finger / Okra / Bhendi - Baked
Jhatpat Bhendi Masala
Stir Fry Bhendi / Lady Fingers
Tangy Creamy Sabzi

Labels: Alphabet Challenge, Bhendi, Okra, Main course, Vegetarian, Indian, Curry, Vegan, Gluten free

• Mayuri’s Jikoni: Jeera Bhaat | Jeera Rice 
• Sneha’s Recipe: Jhatpat Bhendi Masala 
• A Day in the Life on the Farm: Chicken and Sausage Jambalaya 
• Culinary Cam: Bulgogi-Inspired Oven Beef Jerky 
• Jolene’s Recipe Journal: Blueberry Jam Palmiers 
• Karen’s Kitchen Stories: Johnnycake Cobblers 
• Blogghetti: Jam-Filled Corn Flake Muffins 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Brown Sugar Caribbean Jerk Seasoning 
• Magical Ingredients: Jackfruit Paratha 
• Food Lust People Love: Java Dry Spice Mix Chops 

Mushrooms In Creamy Gravy#SundayFunday

This Mushroom in creamy gravy is a luxurious yet simple gravy you’ll make again and again and again It's rich, creamy, and loaded with mushroom flavor!
This gravy is easy to make and ready in about 20 minutes! 

Ingredients
100 ML Cream
400 Grams Button Mushrooms - Sliced
¾ Cup Yogurt
2 Teaspoons Roasted Coriander powder
1½ Teaspoons Red Chilly powder
½ Teaspoon Turmeric powder
1/3 Cup Oil
1 Teaspoon Cumin seeds
1 Large Onion - chopped
1 Teaspoon Ginger-garlic paste
½ Teaspoon Black pepper powder
½ Cup Tomato puree
Salt to taste
½ Teaspoon Rajwadi Garam masala powder
Coriander leaves - chopped for garnishing
Method

Remove stalks of the mushrooms, clean and sliced them into quarters. Then fry the mushrooms with pepper powder in tablespoon of oil on high flame for 4 - 5 minutes. Keep aside.

In the same pan add the onions and fry till light brown in a tablespoon of oil. When cooled grind to fine paste. Keep aside

Beat the yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and mix well.

Heat the remaining oil in the same pan, add the cumin seeds and the ginger garlic paste with little water and fry till the water evaporate and oil leaves the sides. Then add the yogurt mixture and fry till oil leaves the sides. they begin to change color, add the onion paste and tomato puree and fry till oil floats. Add the mushrooms and 1½ cup water . Bring it to a boil, cover and cook for 5 minutes. Add the creamy and stir it for a minute.

Sprinkle the garam masala powder and mix Garnish with the coriander leaves and serve.

Enjoy this for a delicious meal with chapatti or pulao!

Check the other Mushroom recipes
Mushroom In Green Herb Sauce 
Clear Oyster Mushroom Soup 
Baked Mushrooms 
Mushroom & Green Peas Curry - East Indian Style 
Peas & Mushrooms Curry 
Beef Stroganoff With Oyster Mushrooms 
Cream of Mushroom Soup With DIY/Homemade Cream Of Soup Mix 
Cheesy Mushroom Calzone 
Pražene Gobe z Jajci 
Mushroom Pepper Fry - Side Dish 
Mushroom And Carrot Soup  
Labels: Sunday Funday, Mushroom, Vegetarian Curry, Main course, Indian

• Beef Tips with Mushroom Gravy from Palatable Pastime
• Boursin Stuffed Mushrooms from A Day in the Life on the Farm
• Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
• Mushroom Spinach Curry from Mayuri’s Jikoni
• Mushrooms in Creamy Gravy from Sneha's Recipe
• Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
• Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
• Three Mushroom Pâté from Culinary Cam

Campanelle Pasta In Creamy Beetroot Pesto Sauce#SundayFunday

This is a vegetarian and delicious pasta dish which is easy, quick and delicious.  You will love it.

Serves 2
Ingredients
2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano1½  Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn

Method

Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.

Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens. 
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.

Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday

• Sneha’s Recipe: Campanelle Pasta In Creamy Beetroot Pesto Sauce
• Palatable Pastime: Pasta with Pancetta 
• Culinary Cam: Handrolled Pasta alla Gricia
• A Day in the Life on the Farm: Tuna Pasta Salad 
• Mayuri’s Jikoni: Pasta With Vegetarian Bolognese Sauce
• Cook with Renu: Vegan Summer Pasta Salad (Oil-Free, Cheese-Free)
• Amy's Cooking Adventures: Homemade Gnocchi 

Gavar Sabji#Alphabet Challenge

The Gavar or cluster beans (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean or in English Cluster Beans. Its kernel consists of a protein-rich germ and a relatively large endosperm, containing big amounts of the galactomannan.

Ingredients
250 Grams Gavar/Cluster Beans
1 Onion - chopped finely
1 Tomato - chopped finely
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of turmeric powder
1 Teaspoon Chilly powder
1/2 Teaspoon Magic masala
1/2 Teaspoon Sugar
2 Tablespoons Oil
1 Tablespoon Coconut - grated
Salt to taste

Method
Wash and chop the vegetable in small pieces.  

In a pan heat oil, add the mustard and cumin seeds, when they crackle, add the asafoetida, onions, tomatoes and turmeric powder, saute this till the tomato is soft and forms a paste. Add the Gavar and saute for 2 -3 minutes, then add the chilly powder, magic masala and sugar, saute for few minutes. Add salt to taste, cover and cook till done. If necessary then add water. I cooked this sabji on steam. When done, garnish with grated coconut and serve hot with rotis, phukla or rice.  

Lables: Gavar, Main course, Vegetarian, Healthy, Vegan, Gluten free, Cluster Beans

Sneha’s Recipe: Gavar Sabji 

Culinary Cam: Aïgo Bouido (Provençal Garlic Soup) 

A Day in the Life on the Farm: Shrimp and Grits 

Mayuri’s Jikoni: Guacamole Salad 

Food Lust People Love: Grape Juice Jigglers

Palatable Pastime: Grilled Vegetables with Hot Bacon Dressing

Karen’s Kitchen Stories: Gyoza Wrapper Pizza Bites

Jolene’s Recipe Journal: Garlic Butter Gnocchi with Green Beans

Blogghetti: Easy Baked Garlic and Brown Sugar Chicken

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Simple Stovetop Gouda Mac & Cheese

Magical Ingredients: Green and Red Salsa Paratha

Black Eyed Peas Curry /Safed Lobia ka Salan#SundayFunday

This is a delicious, vegan and gluten free curry, a main course dish , which can be enjoyed with steamed rice or rotis.

Ingredients
1½ Cups Black Eyed Beans /Safed Lobia
½ Cup Oil
1 Medium Onion - sliced
¾ Teaspoon Cumin seeds
2 Bay leaves
2 Teaspoons Ginger Garlic paste
2 Medium Tomatoes - chopped
1+ 2 Green chilies - chopped
Salt to taste
1 Teaspoon Red chili powder or to your spice level
½ Teaspoon Turmeric powder 
2 Teaspoons Coriander powder 
To Be Added Last
1 Vegetable cube
½ Teaspoon Garam masala 
½ Teaspoon Coriander powder 
¼ Teaspoon Cumin powder 
For Garnishing
Fresh Coriander leaves - chopped

Method

Wash and soak the black eyed peas in water for at least 4 hours.

In a pressure cooker, heat oil and sliced onions, cumin seeds, bay leaves. Sauté until the onions start to turn light golden. Then add ginger and garlic paste and sauté until the raw smell vanishes. Add chopped tomatoes and one chopped green chilly cook until the tomatoes are soft & mushy and the oil separates from the gravy. 

Now add salt, red chili powder, turmeric powder and coriander powder, sauté for two minutes. Now wash the black eyed peas once again with fresh water and add to the gravy. Add 3 - 4 cups of water and pressure cook on high flame for one whistle then for 7 to 10 minutes on low flame. After that switch off the flame, let the pressure release and the cooker cool completely.

Open, remove the lid and cook for 5-8 minutes stirring occasionally until completely done and you have the gravy consistency you require. Now add vegetable cube, garam masala, coriander powder, cumin powder and remaining two chopped green chilies. Mix and let is simmer for just two minutes, then turn off the flame. Garnish with fresh chopped coriander leaves.

Serve hot with rice. Enjoy!!

Labels: Black Eyed Peas, Curry, Main course, Indian, Vegetarian, Vegan, Gluten free, Sunday Funday, Lentils, Pressure Cooker, One Pot Meal 

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

Nasi Goreng- Vegetarian#EatTheWorld

This is a National dish of Indonesia. I have made a vegetarian version, Nasi Goreng can simply refer to fried pre-cooked rice or left over rice, a meal including stir-fried rice. This rice is a one pot meal, you do not require any accompaniment with this dish. 

Its a meal in itself. You can make it spicy according to your taste. There are many ingredients in this dish which you can substitute or even eliminate, it does not change the taste of the dish. Do not get discouraged to prepare this dish by looking at the long list of ingredients, let me assure you that this dish is easy and quick to make. So here is the recipe.

Ingredients
2 Cups Rice
1 Large Carrot - peeled & cut into matchsticks
12 French beans - chopped
½ head Cabbage - finely shredded
5 Shallots - chopped
2 Cloves Garlic - minced
1 Tablespoon Red Chilli Sauce
1 Stalk Celery - finely chopped
½ Teaspoon Freshly Ground Black or White Pepper
2 Tablespoon Sweet Dark Soy Sauce * See Notes
Salt To Taste
4 Tablespoon Groundnut Oil
For The Ground Paste
1 Large Ripe Tomato
1 Teaspoon Coriander seeds
4 Cloves Garlic
4 Large Fresh Red Chilies* See Notes (You can used 4 dry Kashmiri red chilies)
4 Almonds
For Garnish
1 Bunch Scallions/Spring Onion Greens - chopped
Chopped Coriander Leaves

Method

Soak the rice for 30 minutes then cook add few drops of peanut oil while cooking the rice, this will make the rice grainy and will not stick to each other. Do not cook the rice till it entirely soft strain it one stage before that. The rice once cooked should be grainy.

Grind the tomato, garlic , red chillies, almonds & coriander together to form a smooth paste and keep it aside.

In a large wok, heat the oil on medium flame add the chopped onions. Then add ground paste saute them till the sides starts leaving oil. Add in the carrots, beans and cabbage and saute them till the vegetables are tender. Add the cooked rice, salt, pepper, red chilli sauce and sweet soy sauce.

Mix well till combined. Garnish this chopped spring onion greens and coriander leaves.
My Notes
To make the Sweet Dark Soy Sauce I cooked it with 2 teaspoons palm jaggery.
Don' t have fresh red Chilies, you can used 4 dry Kashmiri red chilies. Soak them in warm water and then grind.

Labels: Rice, Asian Cuisine, Healthy, Vegan, Indonesia, Eat The World, Vegetarian, Sunday Funday, Main course

Join us as we Eat the World!!!

Check out all the wonderful Indonesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Nasi Goreng with Chicken  

Pandemonium Noshery: Sop Buntut - Indonesian Beef Soup 

Culinary Cam: Rijsttafel, An Indonesian Feast with a Colonial Twist 

A Day in the Life on the Farm: Gado Gado 

Sneha’s Recipe: Nasi Goreng- Vegetarian 

 Kitchen Frau: Nasi Goreng (Indonesian Fried Rice) 

Sugarlovespices: Slow Cooked Beef Rendang, Indonesian Beef Stew

Beef Rendang from A Day in the Life on the Farm

Iga Bakar (Indonesian BBQ Beef Short Ribs) from Palatable Pastime

Soto Ayam (Indonesian Chicken Soup) from Karen’s Kitchen Stories