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Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.

Serves 2 to 4.

Vegetable Rice Recipe by ManjulaIngredients:

For rice

1 cup basmati or long grain rice

2 cups water

2 tablespoons oil

1 teaspoon cumin seeds

2 bay leaves

1 teaspoon salt

For vegetables

3 tablespoons oil

1 teaspoon cumin seeds (jeera)

1 medium sized potato, chopped into 1/2″ cubes

1 carrot, chopped

1 cup cauliflower, cut into small pieces

1 cup frozen green peas

1/2 red bell pepper, chopped

2 long sliced green peppers

1 teaspoon grated ginger

1 teaspoon salt

1/2 teaspoon garam masala

1 tablespoon lemon juice

For garnish:

2 tablespoons minced cilantro

Method

Preparing the rice:

Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready.

Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds.

Next add the rice. Stir-fry for 2 minutes.

Add water and salt, bring to a boil and turn the heat to low. Cover the pan.

Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables:

Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.

Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.

Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.

Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.

Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.

Add garam masala and lemon juice.

Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.

A hearty vegetable soup is so tempting in winter. A cup of soup is a great meal starter or a tasty, nutritious and satisfying lunch. Vegetable soup is very comforting.

Serve 4.

Ingredients

2 tablespoons oil

1/2 teaspoon cumin seed (jeera)

1 bay leaf (tajpat)

6 cloves (long)

1 teaspoon salt

1/2 cup carrots, peeled and chopped into rounds

1 small potato peeled and diced

1/4 cup fresh green beans cut into 3/4-inch parts

1/4 cup celery chopped

1 cup cabbage chopped

1-1/2 cup tomato chopped

1/4 cup corn kernels

3 cups of water

1/4 teaspoon ground black pepper

1 to 2 teaspoons freshly squeezed lemon juice

Method

Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.

Add the cumin seeds. As they crack, add carrots, potatoes, green beans, bay leaf, cloves, and salt. Cook two to three minutes, stirring occasionally.

Add corn, cabbage, celery, tomato, and three cups of water. When it boils, turn the heat down to low medium.

Cover and cook 25 to 30 minutes, until the vegetables are tender.

Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.

This is a healthy and incredibly easy recipe to make. Veggie Hash is very satisfying, delightful and colorful dish.This recipe is from my aunt from Seattle Washington.

This recipe will serve 2.

Ingredients:

2 medium size red potatoes

1 small zucchini cut in cubes approx. 1 cup cubes zucchini

½ cup mushrooms sliced

1 small red bell pepper cubed approx. 1 cup cubes bell pepper

2-1/2 tablespoons of oil

1-1/2 teaspoon of salt adjust to taste

1/8 teaspoon black pepper

1 tablespoon ginger juice

¼ cup chopped cilantro (hara dhania)

1 minced green chili

Approx. 2 tablespoons lemon juice

¼ cup cheddar cheese shredded

1 medium size tomato sliced for garnishing

Method

Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.

Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.

Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.

Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.

While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.

Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.

Serving the Veggie Hash Browns

Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.

Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.

Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.

Serve hot.

Suggestion

Veggie Hash Brown makes a good one dish meal serve with soup and slice bread.

Vegie Hash Browns makes a great dish for Vegan, without Cheese