Vegetables and their varieties for day-to-day cooking often leave us in a dilemma on what to cook today? What different to prepare today which is tasty, healthy and balanced in terms of requirements for our body & mind. Many of us are on work from home kind of operations and that is what at times makes us feel the need for something exciting, new and varied to be dished out onto our plates in order to relish the experience and de-stress as well.
The need for simple cooking, not to complicate recipes, and using simple and easy to cook concepts are more than welcome these days. We need to pick and choose our veggies and make our menus accordingly so that there is not much repetition too often and the method of cooking, level of spices, blends of the masalas, and the accompaniments to go along side all play a very important role here.
We also get requests from readers asking for simple ways to work on in order to lose weight, manage weight issues and at the same time staying fit and active in these pandemic times. We need to keep in mind that summer is the ideal time to shed those extra calories and get back in shape in order to meet our job expectations, have a wise, fairer and open thought process in personal and professional life.
Let us check out some simple- easy to make vegetarian recipes with low fat content but high on the taste buds!
Ingredients
Method
1. Prepare all the vegetables and other ingredients for the recipe.
2. Heat oil/ghee in a pan, add in the hing, ginger, chilies and saute.
3. Add in the assorted veggies – ideally pre-cook a little – par boil them and keep ready.
4. Add in the salt, powdered spices to taste and saute for 2-3 mins, add little water and simmer for 12- 15 mins, add aamchur and mix well.
5. Serve hot garnished with coriander leaves, a squeeze of fresh lime and serve hot with rotis, phulkas and a bowl of curd.
Ingredients
Method
1. Prepare all the ingredients for the recipe.
2. Heat oil/ghee in a pan add in the curry leaves, hing and ginger green chili paste and saute for 20 seconds, add in the fresh tomato puree.
3. Add in salt, all powdered spices and kasuri methi and mix well.
4. Dry roast the spices on a medium hot tava for 3-4 mins and cool, grind to a fine powder.
5. Add in the carrots and peas to the masala and give it a nice stir, add in ½ cup water and cover cook on slow flame for 12-15 mins.
6. Finally serve hot garnished with coriander leaves and a splash of fresh lime and serve this subzi with rotis, parathas/ missi rotis.
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Ingredients
Method
1. Prepare all the ingredients for the recipe.
2. Heat oil/ghee in a pan add in the Bayleaf, peppercorns, ginger-chili paste saute for 15-20 seconds and add in the fresh tomato puree.
3. Add in salt and powdered spices along with kasuri methi, chat masala and garam masala powder and mix well.
4. Add in the sliced Babycorn and capsicums and bhunao the subzi well for 2-3 mins, add ¼ cup water and allow to cook for 15-18 mins on medium flame, stir occasionally.
5. Add in the curd, cashew paste mixture along with little coconut milk and mix it all up, simmer for 4-5 mins and serve hot garnished with coriander and ginger juliennes etc.
Ingredients
Method
Combine all above into a mixer jar and make a nice paste from all of it together and keep aside.
1. Prepare all the ingredients and keep aside.
2. Heat oil/ghee add in the cumin, hing and the prepared masala mix paste and saute it well for 3- 4 mins.
3. Add in all the powdered spices and salt to taste and mix well, cook the masala well, add in a little water as needed, and cook for around 12-15 mins on a medium flame.
4. Now add in the cauliflower, potato/sweet potato cubes/green peas and mix well, allow to cover and cook on low flame for 12- 15 mins or until well cooked, add in the roasted crushed peanuts and coriander leaves, a dash of lime juice and serve hot!
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Ingredients
Method
1. Prepare all the ingredients for the recipe and keep aside.
2. Heat oil /ghee in a pan add in the hing, red chilies, mustard and cumin seeds, white and black til, ginger paste and mix well for 10-12 seconds.
3. Add in the tomato puree, salt and all spices and cook the masala well. Now add in the potatoes, fresh methi leaves and mix well add in a little water.
4. Cover and simmer the subzi for 15-20 mins as potatoes cook then add in the anardana, coriander leaves and give it a nice mix. Finally add in the lime juice and mix, serve hot with phulkas, rotis and curd.
Chef Kaviraj Khialani is a celebrity Master Chef. He has a varied experience with airlines and hotels. For more recipes from the expert, stay tuned!
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