HOW TO MAKE MAVINA SHUNTI TAMBULI | MANGO GINGER TAMBLI

A Colorful Vegan Salad With Chickpeas, Avocado, Bell Peppers, Avocado, Cucumber & a No Fuss Dressing 

I don't have much of an appetite for Salads during winter. Now that Spring is upon us, Colorful salad bowls & smoothies will be back on the menu :)

Made this Easy Rainbow Chickpea Salad from a Plant Based recipe book I was sent last week 

Chickpea | Kabuli Chana is one of my favourite ingredients in a salad. They not only add taste but also keeps one full for a longer time 

Also, the dressing here is super simple without any fancy ingredients. I throughly enjoyed this one 

HOW TO MAKE RAINBOW CHICKPEA SALAD

You Will Need:

• 2 Cups of Cooked Chickpeas | Kabuli Chana
• Half an Onion - finey chopped
• 8-10 Cherry Tomatoes - halved
• 1 medium sized Avocado - diced 
• 1 small Cucumber - peeled & diced
• 1/2 Red Bell Pepper - diced
• 1/2 Yellow Bell Pepper - Diced

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RAINBOW CHICKPEA SALAD

Yield: 4

Author: Deepthi Shankar

Ingredients

• 2 Cups of Cooked Chickpeas | Kabuli Chana
• Half an Onion - finey chopped
• 10 Cherry Tomatoes - halved
• 1 medium sized Avocado - diced
• 1 small Cucumber - peeled & diced
• 1/2 Red Bell Pepper - diced
• 1/2 Yellow Bell Pepper - Diced
• For The Dressing:
• 1/4 Cup Extra Virgin Olive Oil
• 1 teaspoon Minced Garlic
• Sea Salt
• 1/4 teaspoon Ground Black Pepper
• Juice of Half a Lime
• 2 tablespoon Apple Cider Vinegar
• A handful of Chopped Cilantro

Instructions

1. Add all the Vegetables & Chickpeas into a bowl.
2. Into another small bowl, add the ingredients for the dressing & whisk well
3. Add the dressing into the chickpea bowl & mix well
4. Chill in the refrigerator for 1 hour before serving

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Learn How To Make Restaurant Style Peas Pulao

I love Peas Pulao. Such a simple dish yet so hearty & comforting when paired with some Dal

When I used to make Peas Pulao earlier, I would add the peas & pressure cook along with rice & I wouldn't like the bright green peas turning pale 

So, I started cooking the peas separately & then adding it into pulao. That way the peas remained Bright & Green yet fully cooked  

You Will Need:

• 1 cup Basmati Rice
• 1/2 cup Fresh/ Frozen Green Peas (I used frozen )
• 1 tsp ginger garlic paste
• 3 green chilies - slit
• 1 bay leaf
• 1 stick cinnamon
• A few cloves
• 1 tsp crushed Kasuri Methi
• Salt as per taste
• 2 tablespoon desi ghee

How To:

Make Ginger - Garlic Paste by blending a piece of ginger (chopped) & 3-4 cloves of garlic adding very little water in a small mixer jar

Take 1 cup Basmati Rice in a colander & wash under running water. Drain & set aside 

Heat Ghee in a Pressure cooker pan, 

Once Hot, splutter cumin seeds, add bay leaves, cinnamon sticks, cloves & Green Chilies. Sauté for 12 seconds 

Add Ginger Garlic paste & mix again

Now, add rice & fry well for a minute until aromatic. Add in Kasuri Methi too

Add 1.5 cups of warm water & 1/2 a cup of Milk

Add Salt as per taste & close the lid & pressure cook for one whistle.

Meanwhile, In a pot of salted water, cook half a cup of peas for 4 minutes until the peas are well cooked

Drain & set aside

Once the cooker has released pressure, open the lid & add in the green peas

Allow it to cook down a bit & gently fluff with a fork 

Serve with a simple Dal tadka or any curry of your choice 

NOTE:

Adding Milk is Optional, But it lends a nice creamy taste.

I make Jeera Rice the exact same way, except that I don't add Green Peas & I add Shahi Jeera as well while making the tadka

Make sure the Peas are cooked really well.

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Peas Pulao

Yield: 4

Author: Deepthi Shankar

Ingredients

• 1 cup Basmati Rice
• 1/2 cup Fresh/ Frozen Green Peas (I used frozen )
• 1 tsp ginger garlic paste
• 3 green chilies - slit
• 1 bay leaf
• 1 stick cinnamon
• A few cloves
• 1 tsp crushed Kasuri Methi
• Salt as per taste
• 2 tablespoon desi ghee

Instructions

1. Make Ginger - Garlic Paste by blending a piece of ginger (chopped) & 3-4 cloves of garlic adding very little water in a small mixer jar
2. Take 1 cup Basmati Rice in a colander & wash under running water. Drain & set aside
3. Heat Ghee in a Pressure cooker pan,
4. Once Hot, splutter cumin seeds, add bay leaves, cinnamon sticks, cloves & Green Chilies. Sauté for 12 seconds
5. Add Ginger Garlic paste & mix again
6. Now, add rice & fry well for a minute until aromatic. Add in Kasuri Methi too
7. Add 1.5 cups of warm water & 1/2 a cup of Milk
8. Add Salt as per taste & close the lid & pressure cook for one whistle.
9. Meanwhile, In a pot of salted water, cook half a cup of peas for 4 minutes until the peas are well cooked
10. Drain & set aside
11. Once the cooker has released pressure, open the lid & add in the green peas
12. Allow it to cook down a bit & gently fluff with a fork
13. Serve with a simple Dal tadka or any curry of your choice

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

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Learn How To Make Maharastrian Style Tendli Bhaat | Ivy Gourd Rice In An Instant Pot 

There are only couple of dishes I make with Ivy Gourd/Tondekai/ Tendli. I often make a Stir fry kind of a curry with Ivy Gourd, chickpeas & coconut. While, it is very tasty, I was bored of it & was wanting to try something different. 

The Maharastrian Style Tendli Bhaat uses a spice mix made of Dry Coconut, Sesame Seeds, Coriander Seeds, Cardamom, Cinnamon & Cloves. 

There are several versions of this recipe. The one that I've followed is from Tarla Dalal's website. This is also a No Onion - No Garlic Recipe 

Heerekayi Tovve Is An Authentic Kannada Brahmin Style Dal Made with Ridge Gourd, Moong Dal

What Is Tovve (ತೊವ್ವೆ)

Tovve  (ತೊವ್ವೆ) is a South Indian equivalent of Dal. It is such an intrinsic part of Kannada cuisine, Kannada Brahmin cuisine in particular. 

No festive meal is complete with some Tovve on top of steamed rice & a drizzle of ghee on top.

One cannot begin eating a meal with the Ghee drizzle on top of Tovve :) If you have ever eaten a traditional banana leaf meal in a Kannada Brahmin household, you can relate to this 

Types Of Tovve (ತೊವ್ವೆ) 

I am not usually fond of Microwave Cooking as it involves taking the dish out to add ingredients or to sauté , multiple times :) The only few times I use the microwave is to reheat my Chai or some leftover food sometimes 

But, This Microwave Sabudana Khichdi is a game changer. The first time I tried it, i was quite skeptical whether it would work or not but I was so surprised to see how beautifully the Sabudana Pearls were cooked. Fully cooked with each grains separate 

Read my Stovetop method for making Sabudana Khichdi Here

How to Soak Sabudana?

Did you know that there are 2 types of Ghee, depending on how Butter was derrived - Cultured & Uncultured 

Traditionally, Ghee was always always made using cultured butter. Remember your grandmom painstakingly collecting Cream & adding a teaspoon of homemade yogurt to it to increase its shelf life? And, the butter churned from that fermented cream is CULTURED BUTTER. 

Uncultured Butter is Butter made from Sweet Cream without adding a culture

In a simple sentence, Cultured Ghee is made from Cultured Cream (Yogurt)  whereas Uncultured Ghee is made from Sweet Cream

Studies say the Cultured Ghee is healthier than Uncultured Ghee

Homestyle Radish Chutney made with Raw Radish,  Coconut, Green Chilies, Tamarind & Jaggery. This is typically served as an accompaniment with Rice & Saaru 

• White Radish - 2 large or 3 Medium sized 
• 1/3 cup  grated coconut - fresh/frozen
• Green chillies - 4
• 1 tbsp tamarind extract
• 1/2 tsp turmeric powder
• A small piece of Jaggery or 2 teaspoon Jaggery Powder
• Salt as per taste

• 1 tsp mustard seeds
• 4-5  curry leaves
• 3 dry red chillies - broken
• 1 tablespoon cooking oil

A Hearty Pulao made with vegetables, Spices  & a blend of couscous, Orzo & Split Garbanzo known as the Harvest Mix from Trader Joe's 

WHAT IS TRADER JOE'S HARVEST BLEND?

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Instant Pot Harvest Mix Pulao

Yield: 4

Author: Deepthi Shankar

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Ingredients

• 1 packet Harvest Mix
• 1 small Onion
• 1 medium sized Potato - Diced
• 1 medium sized Carrot - peeled& diced
• 2 handfuls of Green Peas
• A small chunk of Cauliflower - cut into florets
• Salt as per taste
• A handful of fresh coriander
• Spices:
• 1 teaspoon Red Chilli Powder
• 1 teaspoon MTR Pulao Masala
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Turmeric Powder
• To Temper
• 5 cloves of Garlic
• A small piece of Ginger
• 1 teaspoon Cumin Seeds
• 3 tablespoons Cooking Oil or Ghee

Instructions

1. Select the 'Normal' Sauté mode in an Instant Pot
2. Heat Oil or Ghee, splutter Cumin seeds, Ginger-Garlic Paste & sauté for 10-15 seconds
3. Add All the vegetables one after the other. Add Red Chilli Powder, MTR Pulao Masala, Garam Masala & Turmeric Powder & sauté well for 2 minutes
4. Add 1.5 cups of harvest mix & add some salt.Mix well
5. Add 3 cups of Hot water. Deglaze the pot.
6. Cancel the Sauté mode & Select the Pressure Cook Mode & choose Zero minute pressure Cooking
7. Do an NPR for 7 minutes.After 7 minutes, release any remaining pressure
8. Fluff with a fork & garnish with chopped coriander
9. Serve while still warm

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

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