CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Cooking vegetarian food has always been a wonderful experience for me, the crunch, the freshness, textures and colors, the vibrancy of the aromas when we saute, stir fry, bhunao, give dum effects to our recipes especially with Indian cuisine is truly magical. The roasting of the spices, the fresh masalas, the wet and dry concepts of blending them and the aromas which tempt the senses and the palate is just out of the world!
Most of us have this question lying around us with regards to what new to have in veg food and what new to make every day? The answer to that is very simple, maintain a diary and write down your favourite veggies and pulses/legumes in that, schedule them for the week, keeping in mind the colours and how you wish to prepare them and I guess it’s all done!
Planning always works when it comes to deciding menus and pick and choose seasonal availabilities and formulate a menu plan which suits the needs and taste of yourself and your family. Choose a balance between varieties of vegetables, pulses, legumes/sprouts etc as a part of your meal plans.
Use of fresh vegetables is always recommended and cook them just right and retain their nutrient levels, do not overcook vegetables and ensure you are consuming them as close to preparation time, storing for a very long time is also not a good idea. The farm to plate concept clearly explains the same where we minimize the duration of time from where the vegetables grow and reduce distance and delivery time for the consumer to prepare and enjoy its benefits to the fullest.
Here are a few simple, nutritious options to include into your daily cooking routines they are also low in calories and use simple ingredients which are easy to procure and prepare with a no onion- no garlic concept for a change!
KALA CHANA BEMISAAL
Ingredients
Small red vatana/chana/small chickpeas/beans- 100 gms soaked for 4-5 hours, boiled with a pinch of salt and ¼ tsp soda bi carb until well cooked and tender.
For the masala
Oil/ghee- 2 tsp
Bayleaf- 2 no
Ginger- green chili paste-1 tsp mix
Tomato puree- 1 cup fresh
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Water- 1-2 cups
Desiccated coconut- 2-3 tbsp.
Kasuri methi-1 tsp
Garam masala powder-1/4 tsp
Coriander leaves-2 tbsp.
Lime juice- 2 tsp add and serve.
Method
- Prepare all the ingredients for the kala chana recipe.
- Boil the kala chana until cooked and soft and keep aside.
- Heat oil/ghee in a kadai add in the Bayleaf, ginger –chili paste and saute for a few seconds, add in the tomato puree, salt and all powdered spices and saute well for 1-2 mins.
- Add in kasuri methi, the boiled chana and the coconut powder and mix well, saute on a high flame for 2-3 mins, add a little water as needed and cover and cook for 15-20 mins/pressure cook for 2-3 whistles.
- Lastly add in the fresh coriander leaves and a splash of fresh lime and serve hot with pao/ roti/ phulkas/ chapattis.
KADDU KI KHAASIYAT
Ingredients
Pumpkin- white or yellow- 250 gm, peeled, cut into cubes.
Oil/ghee- 2 tsp
Hing-1/4 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Curry leaves- 8-10 no.
White sesame seeds- 1 tsp
Slit red and green chilies- 2-3 no
Ginger- 1 tsp chopped
Aamchur powder- 1 tsp
Salt to taste
Crushed black pepper-1/2 tsp
Turmeric powder-1/2 tsp
Red chili powder- ½ tsp
Coriander powder-1 tsp
Water-1/2 cup
Jaggery-2 tsp grated
Tamarind pulp-2 tbsp. optional
Coriander leaves- 2 tbsp.
Lime-2 tsp add and serve.
Method
- Prepare all the ingredients for the recipe.
- Heat oil/ghee in a pan add in all the ingredients for the tempering and allow to crackle and splutter for 15-20 seconds.
- Now add in the kaddu pieces and saute well, add in salt and all the powdered spices and mix well, add a little jaggery to balance the taste and tamarind if desired, little water and cover and cook on low flame for 12-15 mins.
- Check for the seasonings and balance it accordingly. Lastly add in the fresh coriander leaves and a splash of lime and serve hot with rotis/chapattis/appams/dosas/uttappams etc.
BEANS KI MASTANI SUBZI
Ingredients
French beans- 150 gms cut into small pieces.
Potatoes-2 small cut into cubes.
Oil/ghee- 2 tsp
Ginger- green chili paste- 1 tsp mix
Curry leaves-8-10 no
Hing-1/4 tsp
For the spice powder mix
Cumin seeds- ½ tsp + mustard seeds-1/2 tsp + methi seeds-1/2 tsp + black sesame seeds-1/2 tsp + saunf-1/2 tsp + 2 tsp peanuts –dry roast 3-4 mins, cool and powder it together and use in this recipe.
Tomatoes-1/2 cup chopped
Salt to taste
Turmeric powder- ½ tsp
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Water-1/2 cup
Coriander leaves- 2 tbsp.
Lime juice- 2 tsp. add and serve.
Method
- Prepare all the ingredients for this recipe.
- Heat oil/ghee in a pan and add in hing, the curry leaves, ginger and chili paste and saute for 15 seconds.
- Add in the french beans, potatoes, tomatoes, salt and the spice mix powder, powdered spices and saute for 2-3 mins add in a little water and cover and cook for 8-10 mins or until beans are just done.
- Finally add in the fresh coriander leaves and a splash of fresh lime and serve it with bhakri/ bajra ki rotis/ makkai ki rotis/chapati etc.
PADVAL KI PESHGI
Ingredients
Padval/ Pointed gourd- 250 gms, peeled and cut into small cubes.
Chana dal-1/2 cup soaked for 1 hour in 2 cups water.
Oil/ghee-2 tsp
Hing-1/4 tsp
Red chilies-1-2 no cut into pieces.
Salt to taste
Ginger- green chili paste- 1 tsp mix
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Red chili powder-1/2 tsp
Jaggery-2 tsp
Aamchur powder-1/2 tsp
Water- as needed
Fresh coriander leaves- 2 tbsp.
Lime-2 tsp add and serve.
Method
- Prepare all the ingredients for this recipe.
- Heat oil/ghee and add in the hing, red chilies and all ingredients for the tadka and allow to crackle/splutter for few seconds.
- Add in the soaked and drained chana dal, and salt, turmeric powder and all other spices, mix well and add little water in order to cook the chana dal for 15-20 mins or as softened.
- Once dal is just cooked add in the cut pieces of Padval and jaggery and aamchur powder and continue cooking on a low flame for 12-15 mins until the Padval is just done.
- Now finally add in the fresh coriander leaves and a dash of fresh lime juice and serve it hot with phulkas/ chapattis/ soy parathas.
SAAGWALE CHOLE
Ingredients
Kabuli chana- 1 cup, soaked in 4-5 cups of water for 6-8 hours then boiled/pressure cooked until tender with a pinch of salt, 1 black cardamom and ½ tsp soda bi carb and keep aside.
Oil/ghee- 2 tsp
Bayleaf- 2 no
Green cardamom-2 no
Cinnamon stick-1-inch piece
Red chili-2 no
Ginger and green chili paste- 1 tsp mix
Tomatoes- ½ cup chopped
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder- ½ tsp
Coriander powder-1 tsp
Chaat masala-1/2 tsp
Garam masala powder-1/4 tsp
Spinach -1 bunch, blanched and puree.
Aamchur powder-1/2 tsp/ lime juice -2 tsp add and serve.
Ginger juliennes- 2 tsp for garnish.
Method
- Prepare all the ingredients for saagwale chole.
- Heat oil/ghee in a pan add in the whole spices and saute for 1 min.
- Add in the red chilies, ginger –chili paste and tomatoes.
- Add salt and all powdered spices, boiled chana and mix it all well on a medium flame for 2-3 min.
- Add little water and cook for 4-5 mins, now add in the blanched spinach puree and blend it well.
- Cook the saagwale chole for 12-15 mins and serve hot garnish it with ginger juliennes with a dash of aamchur/lime juice and have it with hot chapattis, phulkas/ missi roti/ makkai ki roti etc.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow
