This recipe, which can be prepared in a short time and offers a perfect balance of taste and health for today’s busy lifestyle, has been shared by home chef Yamuna Jawani.
One Pot Meals Recipes in Hindi: Soya Nutri Veg Pulao
Ingredients: 1 bowl of soya nutri, 1 bowl of basmati rice, 1 large onion, finely chopped, 1 potato, 2 teaspoons of oil, 1 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 8-10 curry leaves, 1-2 bay leaves, a pinch of asafoetida, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander cumin powder, and salt to taste.
For garnish: Green coriander leaves.
Method: First, wash and soak the rice thoroughly. Finely chop the potatoes and onions. Add a glass of water to a pan, add the nutri and salt, and cook for 4-5 minutes. When it becomes soft, drain it in a sieve and drain all the water. Take a cooker. Heat oil in it, add mustard seeds and cumin seeds. Then add asafoetida, curry leaves, and bay leaves, add chopped potatoes and onions, and sauté over low heat for two minutes.
Add soya nutri to it, mix, add rice, and then add 2 small glasses of water. Add all the spices, mix well, close the lid, let it whistle 2-3 times, and serve once it cools down.
Vegetarian Hakka Noodles
Make this hot and delicious vegetarian chow mein for your small evening cravings.
Ingredients: 200 grams of noodles, 1 teaspoon of salt, 1 teaspoon of oil, 1 liter of water, 3 tablespoons of finely chopped cabbage, 3 tablespoons of onion (cut into long slices), 2-3 tablespoons of capsicum slices, 2 tablespoons of oil, 2 tablespoons of garlic paste, 1 finely chopped chili, 2 tablespoons of tomato sauce, 2-3 tablespoons of red chili sauce, 2 tablespoons of soy sauce, a pinch of salt, and 1 teaspoon of black pepper powder.
Method: First, add water to a pan, add salt, and when the water is hot, add the noodles, mix, and cook for 3-4 minutes. (We want to cook the noodles for 80 minutes.) Once cooked, pour the noodles into a strainer and pour cold water over them to make them fluffy. Then, pour two tablespoons of oil over the noodles and mix thoroughly. Now, heat oil in a pan, add the garlic paste and small pieces of green chili, and fry them briefly. Then, add the onion and mix. Then add the capsicum and cabbage, a pinch of salt, and cook over high heat for 1 minute. Then, mix in all the sauces and cook. Your vegetarian Hakka noodles are ready.
Stuffed Khaman Dal Dhokli
Make this hot, nutritious, and delicious Dal Baati filled with Rajasthani flavor.
Ingredients: For the lentils: 1 cup toor dal, 3-4 tablespoons yellow moong dal, 2 teaspoons red chili powder, 1/2 teaspoon turmeric, salt to taste, 3 teaspoons sugar, 2 teaspoons jaggery, 1/2 teaspoon garam masala, and juice of 1 lemon.
For the stuffing: 50 grams of roasted peanut powder, 100 grams of coconut powder, 1 small bowl of coarsely ground gram flour (Ganthiya) powder, 1 teaspoon of red chili powder, 2 teaspoons of turmeric powder, salt to taste, 1/2 teaspoon of garam masala, 2 teaspoons of lemon juice, 2 teaspoons of oil, 2-3 teaspoons of finely chopped coriander leaves, and ghee.
Method: First, cook the lentils thoroughly. Now, add the spices to the stuffing and mix well to prepare the stuffing. While the lentils are boiling, prepare the dough for the Kachori. For this, put the wheat and gram flour, spices, and ghee in a bowl, mix well, and knead a medium dough with enough water as needed, and then cover it and keep it aside. Once the lentils are cooked, stir them in a blender. Now, when the lentils start boiling, add all the Kachoris one by one, cover them and let them cook on medium flame for 15 minutes. Now our Dal Kachori is ready. Add coriander leaves and ghee and serve.
Veg Green Spinach Pulao
Make this nutritious, refreshing, and delicious green pulao for lunch or dinner.
Ingredients: 1 bowl of rice, 1 bowl of spinach paste, 2 tablespoons of finely chopped cabbage, 2 tablespoons of finely chopped carrots, 1 small potato, 1 finely chopped capsicum, 2 tomatoes, 1 teaspoon of black pepper powder, salt to taste, 1/2 teaspoon of garam masala, 2-3 teaspoons of ginger-chili paste.
Method: First, soak the rice for half an hour. Then, boil it and cook. Wash the spinach and put it in a pan. Add a pinch of sugar and salt to a glass of water and boil for five minutes. Cool and then make a spinach paste. Now, heat ghee in a pan. Once the ghee is hot, add cumin seeds, asafoetida, sweet neem, star anise, dried red chilies, and bay leaves and temper. Add ginger-chili paste and finely chopped vegetables and sauté for 5 minutes. Next, add spinach paste and sauté, then add cooked rice, salt, black pepper powder, and garam masala, mix, and serve.
Gujarati Khichdi-Kadhi
Make this hot, nutritious, and delicious Gujarati Dal Dhokli for lunch or dinner.
Ingredients: For Khichdi: 1 bowl of rice, 1/2 cup of yellow moong dal, 1/2 teaspoon turmeric, salt to taste, and 1 teaspoon ghee.
Method: First, mix the lentils and rice and wash them thoroughly. Heat oil in a pressure cooker and add mustard seeds, cumin seeds, asafoetida, fenugreek seeds, curry leaves, dried red chilies, and bay leaves and temper them. Then, add 3 glasses of water and the lentils and rice. Add all the spices and let it whistle 3 times. Our khichdi is ready.
For the Kadhi: Mix gram flour in buttermilk. Now, add ghee to a pan, add mustard seeds, cumin seeds, asafoetida, cloves, fenugreek seeds, bay leaves, dried red chilies, curry leaves, ginger paste, temper them, add the mixture and mix. Add 1 glass of water, turmeric, salt, and jaggery, and let it boil for 5-6 minutes. Serve with khichdi.