Colorful Peppers Pulao#AlphabetChallenge

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.

Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water 
Method  

Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 

Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.

Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free,  Main course, Curry powder, Homemade, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "C" 

• Blogghetti: Chai Spice Mix 
• Culinary Cam: Chicken Thigh Schnitzel + Chenin Blanc 
• Jolene’s Recipe Journal: Chocolate Chip Crescent Roll Cookies 
• Mayuri’s Jikoni : Chora Nu Shaak,Gujarati Style 
• Magical Ingredients: Coconut Rolls 
• Sneha’s Recipe: Colorful Peppers Pulao 
• Karen’s Kitchen Stories: Corn Saute with Pancetta, Potatoes, and Peppers 
• A Messy Kitchen: Cranberry Pistachio Pull-apart Rolls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dill Pickle & Mustard Seed Cream Cheese Spread
• Food Lust People Love: Traditional Cullen Skink
• A Day in the Life on the Farm: White Chicken Chili  

Baked Sweet Potato#SundayFunday

These baked sweet potatoes are perfectly tender and silky smooth. They are healthy and yummy sweet potatoes, easy to make. 
Ingredients
3 Large Sweet Potatoes
3 Teaspoons Butter
A pinch Black pepper for each sweet potato
Method

Preheat oven to 180°C. Pierce each sweet potato several times with a fork. Place each sweet potatoes on foil and seal them individually. Bake until tender, about 1½ hours. Once baked let them cool a little. Open, make a slit in the top of each sweet potato. Top with a tablespoon of butter and season with the salt and pepper. Enjoy!!

Labels: Sweet Potato, Vegetables, Baked, Healthy, Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing Quick Appetizers Recipes.

• Baked Sweet Potato from Sneha's Recipe
• Buffalo Chicken Stuffed Celery from Palatable Pastime
• Go-to Queso Dip from Amy's Cooking Adventures
• Jalapeño Popper Dip from A Day in the Life on the Farm
• Savory Chevre Truffles from Culinary Cam
• Spicy Baked Artichoke Dip from Food Lust People Love
• Tomato and Boursin Bruschetta from Karen's Kitchen Stories

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato Chutney/Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil 
Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger, red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney. 
For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uthappam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar/Murungakkai Sambar... a perfect combo!!

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "T" 

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Mushroom & Green Peas Curry - East Indian Style#SundayFunday

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste

1 Tablespoon Grated Dry Coconut - dry roasted 

2 Cloves Garlic

½” Piece Ginger 

1 Bay leaf

6 Mint Leaves

Method

For the Paste

Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.

In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 

 Enjoy with chapattis or rice.

Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian, Sunday Funday  

For Sunday Funday we are sharing recipes made with Fresh Vegetables.

Air Fryer Honey Roasted Parsnips from Palatable Pastime
Dijon Chicken with Mushrooms from Food Lust People Love
Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
Insalata di Pomodori from Culinary Cam

Roasted Tricolor Carrots with Coconut Orange Glaze from Karen’s Kitchen Stories
Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm

Tomato & Zucchini Galette from Amy’s Cooking Adventures    

Spicy Peas#AlphabetChallenge

When it's winter and you will find the heaps of peas in the market. These are so fresh and green that you are invariable tempted to buy them. These are fantastic to enjoy for a evening snack or serve as an appetizer. They are so easy to make.

Ingredients

500 Grams Peas
8 Tablespoons Oil
½ Teaspoon Hing
2 Teaspoons Ajwain/Carom Seeds
Salt to taste
Grind To Paste - Chutney
1 Cup Coriander Leaves
6 Green Chillies
8 Cloves Garlic
2" Piece Ginger
2 Tablespoons Lime juice
Salt to taste
Method

Mix well all ingredients with the chutney, over and keep in microwave high for 5 to 6 minutes. After every minute giving it a stir.

If you feel that it is not cooked well, then keep for an additional minute or two also. If done keep it in the microwave for a standing time of 4 -5 minutes. Remove and serve.

These were so yummy and super delicious that my daughter and me sat with a tray full of these and relished eating these as our dinner.
Labels: Vegetables, Peas, Microwave, Microwave, Peas, Alphabet Challenge, Vegan, Gluten free, Indian

Let's take a look at the recipes being shared today with Alphabet "S"

• Jolene’s Recipe Journal: Chocolate Peanut Butter Banana Smoothies 
• Karen’s Kitchen Stories: Sourdough Focaccia 
• A Messy Kitchen: Marionberry Lavender Chiffon Cake 
• Blogghetti: Spinach and Cheese Crescent Rolls 
• Sneha’s Recipe: Spicy Peas 
• A Day in the Life on the Farm: Semitas 
• Food Lust People Love: Fresh Scallop Sashimi 
• Culinary Cam: Semifreddo al Miele 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Weeknight Sweet Italian Sausage Gravy with Beer 
• Magical Ingredients: Shahi Paneer Dip
• Palatable Pastime: Seasoned Baked Chicken Legs
• Mayuri’s Jikoni: Chermoula Sweet Potato Salad

Sabudana Vada#SundayFunday

Sabudana Vada is a vrat ka khana.  In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. 

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.  These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.
Makes: 6  Vadas
Ingredients 
1 Cup Sabudana
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered
2 Tablespoon Lemon juice
1 Tablespoon Cumin seeds
1 Tablespoon Roasted Cumin powder
2 Tablespoon Coriander leaves - finely chopped
2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt /Sendhav Namak or as per taste
Ghee or Oil for frying
For the Green Coconut Chutney
A handful Each Coriander and Mint leaves
2-3 Green chillies (or as required)
1 ½ Teaspoon Lemon juice

Salt to taste/Sendhav Namak
1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
Salt to taste
Method 
For The Green Coconut Chutney

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste.  Remove in a bowl and refrigerate till needed.
For the Vadas

Wash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients. 

Combine everything with your hand.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney or any sauce. Have these hot, when cold they are chewy.  

My Notes

Quantity of potatoes should be just sufficient to hold sabudana. 
Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can even add 2 teaspoons of rice flour while mixing for more crispiness.

Labels : Sabudana, Millets, Vrat, Snacks, Peanuts, Deep Fried, Mashed Potato, Vegan, Gluten free,  Street food, Sunday Funday

Check the other Lunchbox recipes shared here 

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni 

Quinoa Idli#AlphabetChallenge

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet. 

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting. 

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .

Dip a knife in water and run it on the sides and then the bottom, remove the idlis.

Serve hot with chutney and sambar. 
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course

Let's take a look at the recipes being shared today with Alphabet "Q" 

Food Lust People Love: Shrimp and Quail Egg Garden Salad

Sneha’s Recipe: Quinoa Idli 

Jolene’s Recipe Journal: Blueberry Banana Quick Bread 

Karen’s Kitchen Stories: Sourdough Quinoa Bread 

A Messy Kitchen: Roasted Cauliflower Quiche 

Mayuri’s Jikoni: Nectarine Quinoa Salad 

A Day in the Life on the Farm: Shrimp Fajita Quesadillas 

Magical Ingredients: Queso Dip 

Culinary Cam: Quince Sharlotka 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 

Blogghetti: Ham and Broccoli Quiche 

Sukhi Roti Ki Khichdi#SundayFunday

Sukhi Roti Ki Khichdi is a healthy, tasty meal delicious way to use leftover roti/phulka's. Suhki mean dry, here the phulkas are dried wrapped in a cloth and kept in a basket to dry , till they are crisp.

I have kept them for nearly 6 - 7 days. These do not spoil or mildew since they are kept open. You place the basket on fridge top or on the dinning table. This is a healthy meal of Rajasthani/Jodhpur's cuisine, even veggies like cauliflower, cabbage, potato, peas are added along with rice and roti. 

This is quick and easy to prepare using fewer easily available ingredients. This has a nice flavor of whole spices like bay leaf, cloves, black cardamom. You can serve this as a lunch and dinner to your family. It is a one-pot meal you can have with curd or as it is. Everyone will love this one pot meal. 

Serves 2 - 3
Ingredients 
3 Dried Phulka's
½ Cup Basmati Rice
1 Medium Potato - diced
½ Cup Cauliflower Florets
1 Green Chilly - chopped - optional
1 Medium Carrot - diced
¼ Cup Green Peas - can use frozen 
½ Teaspoon Turmeric powder
½ Teaspoon Heaped Red Chilly Powder
1 Teaspoon Coriander Powder
1 Teaspoon Level Salt or to taste
2 Tablespoons Coriander Leaves 
Juice Of One Lime
4 Tablespoons Oil
Whole Spices
2 Bay Leaves
1 Black Cardamom
4 Cloves
4 Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Cumin seeds
Method

Heat oil in a pressure pan, add all the whole spices, when they crackle add the onions and sauté till they are translucent.

Add sliced potato, cauliflower florets, carrot and peas. Sauté it for a couple of minutes. Add turmeric powder, red chilly powder, coriander powder, mix well, cook on low flame for 2 minutes. 

Then add 2 cups water, washed and drained rice , salt and lemon juice. 

Mix well and let it come to a rolling boil.

Once the water is boiled, Add dried roti pieces. Mix well. Cover with the lid and let it cook on high flame for 2 whistles. Then switch off the flame. 

When the cooker cools, garnish it with coriander leaves.
Delicious 'Sukhi Roti Ki Khichdi' is ready to be served. 

Enjoy with salad and yogurt.
Labels: Main course, One Pot Meal, Pressure Cooker, Phulka, Rice, Mixed Veggies, Sunday Funday, Indian, Vegetarian, Vegan, Leftover series

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and our theme is One Dish Meals
• Bean and Kielbasa Stew by A Day in the Life on the Farm
• Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories
• Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures
• Roast Chicken, Bacon and Cauliflower Bolognese by Food Lust People Love
• Sama Pulao by Mayuri's Jikoni
• Sukhi Roti Ki Khichdi by Sneha's Recipe