A VEGGIE LUNCH DAY:: SOYA CHUNKS, PEAS, AND CAULIFLOWER PULAO AND DRY HING JEERA ALOO

Updated: Dec 26, 2020

What do you make for lunch the day you eat vegetarian? This seems hard for some people. I really enjoy my vegetarian day. I do not stick myself with salad. I always try to make a wide variety of vegetarian dishes each vegetarian Day, for me, it is every Monday. Last Monday, I chose to treat myself to Soya chunks Cauliflower Pulao along with Jeera Aloo ( Potato curry with whole roasted Cumin, asafoetida, and other spices). Who does not love potatoes? So, it's worth eating this vegetarian meal like this any day of the week, as it's tasty, yummy and healthier.


Soya chunks, Peas, and Cauliflower Pulao

Prep:15 mins Cooking Time:1 hr

Servings: 3 - 4


INGREDIENTS :


Kala jeera Rice or Basmati Rice - 2 Cups

Ghee - 4 Tablespoon

Whole Spices (Cinnamon, Clove, Cardamom, Bay Leaf, Big Cardamom, Star anise )

Onion - 1 medium chopped

Green Chili - 2 chopped

Ginger paste - 1 tablespoon

Garlic - 1 teaspoon

Tomato - 1 medium chopped

Turmeric powder - 1 teaspoon

Chili Powder - 1 teaspoon

Jeera powder - 1teaspoon

Coriander Powder - 1 teaspoon

Mint Leaves - 1/2 cup

Coriander Leaves -1/2 cup

Salt - 3 teaspoons or as much required.

Sugar - 1 tablespoon

Water - 4 Cups

Peas - 1 cup

Cauliflower - 1 medium size cut into small pieces and fry lightly.

Soya chunks - 1 and 1/2 cups soak in hot water for 10 mins and then squeeze the excess water.

Methods:


  • Heat a heavy bottom pan and add ghee and whole spices.

  • Add onions and saute

  • Add ginger and garlic paste and saute

  • Add tomatoes and green chilies

  • Add peas and saute for 2 mins.

  • Then add turmeric powder, red chili powder, cumin powder, coriander powder

  • Add the soya chunks and cauliflower cook for few minutes

  • Add the washed rice and 4 cups of water

  • Then add coriander leaves, mint leaves, salt, and sugar and mix them well.

  • Then put the lid on and cook in very low heat until the rice soaks all the water and cooks properly.


When the rice cooks, make the Jeera aloo at the same time.


Dry Hing Jeera Aloo (Dry Potato curry with asafoetida and whole cumin and other spices)

Ingredients:

  • 1. Aloo - 750 gram of small potato cut in half


  • 2. Oil - 4 tablespoon

  • 3. Hing (Asafoetida) - 1/4 teaspoon

  • 4. Whole cumin seeds - 1 teaspoon

  • 5. Green Chili - 2 chopped

  • 6. Ginger paste - 1 and 1/2 teaspoon

  • 7. Tomato - 1 medium chopped

  • 8. Turmeric powder - 1 teaspoon

  • 9. Chili Powder - 1 teaspoon

  • 10. Jeera powder - 1 teaspoon

  • 11. Coriander Powder - 1 teaspoon

  • 12. Coriander Leaves -1/4 cup

  • 13. Salt - 1 teaspoon or according to your taste

  • 14. Sugar - 1 teaspoon

  • 15. Water - 1 cups or as much needed

Methods:

  • Heat a pan with some oil, add hing (asafoetida) and whole cumin seeds

  • Then add potatoes and fry for 5 mins

  • Add salt and sugar

  • Add ginger paste, tomatoes, and green chilis

  • Add turmeric powder, red chili powder, cumin powder, and coriander powder and saute for few mins

  • Add water and mix everything well

  • Cover it with a lid and cook the potatoes on low heat.

  • When potatoes are done, and the water is dry, add coriander leaves.

Serve hot Hing Jeera Aloo with warm Soya chunks, Peas, and Cauliflower Pulao.


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