Spring Vegetable Soup with Basil Pesto |

This soup is a blend of basil and vegetables, healthy and delicious. Basil (Tulsi) is an aromatic herb mostly used in Italian cuisine. There is no better soup than this one, packed with nutrients to treat yourself on a rainy evening.

Prep time: 10 min
Cook time: 15 min
Serves: 2


For the pesto

  • 25 g basil
  • 1 garlic flake, crushed
  • 25 g pistachio nuts
  • 25 g Parmesan-style cheese, grated
  • 2 tbsp olive oil
  • ½ tsp salt

For the soup

  • 1 tbsp olive oil
  • 2 leeks, washed and chopped
  • 100 g green beans, cut into short lengths
  • 1 large zucchini, diced
  • 1 ½ liter hot vegetable stock
  • 3 ripe tomatoes, chopped
  • 400 g cannelloni beans, soaked, cooked and drained
  • 35 g vermicelli


To prepare the pesto, put the basil, garlic, nuts, Parmesan, olive oil and half a teaspoon salt in a food processor, and blitz until smooth.

Heat the oil, then fry the leek until softened.

Add the green beans and zucchini. Then pour in the stock and season to taste. Cover and simmer for five minutes.

Stir the tomatoes, cannelloni beans and vermicelli into the soup pan. Simmer for five minutes more until the vegetables are just tender.

Stir in half the pesto.

Ladle into bowls and serve with the rest of the pesto spooned on top.

Tomato Kadai Vegetable |

Vegetables are blended and cooked with tomato puree and other spices. This is a quick recipe and can be prepared in no time when guests surprise you.

Preparation time: 20 mins
Cooking time: 20 mins
Serves: 3


  • 4 tsp refined oil
  • 2 tbsp chopped green chillies
  • ½ tsp tomato puree (add more if required)
  • ¼ cup chopped lady’s finger
  • 2 slices of brinjal
  • ½ cup boiled cauliflower florets
  • 1 boiled potato, diced
  • 1 chopped carrot
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp ginger and garlic paste
  • 1 tsp red chilli powder
  • Few curry leaves
  • 1 tsp grated jaggery
  • 3 tsp besan (gram flour)
  • Coriander for garnish


Heat oil in a kadai. Fry green chillies over a high flame for sometime. To this add tomato puree, lady’s finger, brinjal, carrot and mix well.

Sprinkle cumin powder, turmeric powder, ginger and garlic paste, red chilli powder, curry leaves, jaggery and mix well. Cook over a low flame till the vegetables are done. Add some water if necessary.

Stir in cauliflower, potato and salt. Add besan and some water. Mix well so that no lumps form. Add more tomato puree for gravy if required. Cook over a high flame for 5 minutes and dish out.

Garnish with chopped coriander and serve hot with rice.

Vegetable Burgers |

You can prepare tasty and nutritional burgers at home with this simple microwave recipe. Stuffing is prepared with nutritional vegetables. Relish these burgers, with fresh cream and sauces anytime of the day.

Preparation time: 15 mins
Serves: 2


  • 2 burger buns
  • 2 vegetable cutlets
  • 2 onions
  • 2 small capsicums
  • 3 tsp mayonnaise
  • 3 tsp fresh cream
  • Salt and pepper to taste
  • ½ tsp sugar
  • Tomato sauce


Cut burger buns horizontally into two equal halves.

Finely chop onions and capsicums and take in a bowl. Mix mayonnaise, salt, pepper, fresh cream and sugar to this.

Spread this on one half of the bun. Place a cutlet and spread tomato sauce. Cover with the other half and prick a toothpick on top to secure the stuff.

Place buns in a microwave and bake for a minute.

Hot burger buns are now ready to eat.

Vegetable Couscous Pulao |

Vegetable Couscous Pulao

Couscous is a Berber dish of semolina traditionally served with a meat or vegetable stew and it is staple food among the people Algeria, Morocco, Tunisia and even Africa. Couscous is like little pasta it does not have it own taste but mingle very well with different veggies, spices and sauce. It can be prepared in minutes and it provides plenty of taste and nourishment so it is gaining popularity all over the world.

Traditionally the process of preparing couscous is to steam it but today we will try a fusion style. We will cook couscous with Indian spices. This vegetable couscous pulao is a quick, convenient and a delectable dish.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Vegetable Couscous Pulao Ingredients

Vegetable Couscous Pulao Ingredients

Vegetable Couscous Pulao Ingredients

  • 250g plain couscous
  • ¼ cup thin sliced baby corn
  • ¼ cup sliced carrot
  • ¼ cup chopped French beans
  • ½ cup chopped red, green, yellow bell pepper
  • ¼ cup chopped tomato
  • 1 tsp julienned Ginger
  • 1 chopped green chilly
  • 2 bay leaves (tej patta)
  • ½ tsp red chilly powder
  • Whole grarm masala 4 cloves, ½ inch cinnamon , 2 cardamom
  • ½ tsp whole cumin seed
  • 1 tsp ghee (clarified butter)
  • 1/8 tsp garam masala powder
  • Hing 2 pinch
  • 2 tsp lemon juice
  • 2-3 tsp vegetable oil
  • Fresh chopped coriander handful
  • 1 tsp Sugar or to taste
  • Salt to taste

Vegetable Couscous Pulao Cooking Method

Fry bay leaves, whole gram masala and other ingredients

Fry bay leaves, whole gram masala and other ingredients

Vegetable Couscous Pulao - Couscous Cooking

Vegetable Couscous Pulao – Couscous Cooking

  1. Take a sauce pan and pour 6 to 7 cups of water. As the water starts to boil add bay leaves, whole gram masala, hing, ½  teaspoon of salt, one teaspoon of oil, chopped beans , carrots, baby corn and couscous.
  2. When you buy the couscous  make sure what type you are buying because traditional couscous take longer time to cook than the instant one. If you have taken the instant one then cook as per package instruction but if you have taken the traditional one then cook it for 8 to 10 minutes.
  3. Then drain the excess water and  then gently fluff with a fork .
  4. Now on a pan heat oil. Add the whole cumin seed as it starts to splutter, add ginger and the bell peppers and chopped tomatoes stir for a minute. Add cumin powder, chopped green chilly, red chilly powder stir for few second then add the couscous with veggies.
  5. Add sugar, ghee and garam masala.
  6. Adjust seasoning. Mix the whole thing with soft hands.
  7. End up adding lemon juice and garnish with freshly chopped coriander.
Vegetable Couscous Pulao

Vegetable Couscous Pulao

Your mouthwatering colorful vegetable couscous pulao is ready.

Serve hot with any kind of raita of your choice.

Mixed Vegetable Fried Rice |

Mixed Vegetable Rice

Fried rice is a popular Asian cuisine, especially Chinese food. It is made from steamed rice stir fried in wok with other ingredients like eggs, vegetable and meat. Fried rice is a common staple in American Chinese cuisine where it is usually flavored with soya sauce instead of table salt. In Chinese restaurant of United Kingdom this is also a staple dish.

Fried rice has different names in different part of the world. Bai cha a Khamer variation eaten usually with pork. Nasi goreng in Indonesia is cooked with sweet soya sauce accompanied by fried egg or chicken. Chaufa in Peru which combines traditional Chinese recipe with a distinct touch of South American flavor. Arroz Frito popular in Cuba where the dish features mainly on ham, bbq pork, eggs, shrimp, chicken and variety of vegetables. Omurice in Japanese is wrapped in egg omelets and mixed with different vegetables. These are few variation of fried rice from world cuisine.

In India fried rice is also a very popular dish. Each region in India adds it’s own spices and herb to match the taste. Today’s mixed vegetable fried rice recipe is another example of fusion cooking influenced from Chinese fried rice but with an Indian touch.

You may have tried various versions of fried rice but try this once and I am sure mixed vegetable fried rice will soon be in your fav list.

Preparation time: 20 minutes
Cooking time 10 minutes
Serves 3 to 4

Mixed Vegetable Rice Ingredients

Mixed Vegetable Rice Ingredients

Mixed Vegetable Rice Ingredients

  • 6 cup cooked long grain basmati rice
  • 1 cup small cubed mixed vegetables ( carrot, beet root, French beans, green bell pepper)
  • ¼ cup of cashew
  • Handful of raisin
  • 2 chicken seasoning cube
  • ½ cup of vegetable or sunflower oil
  • 1 tsp sugar
  • 1 tsp soya sauce (optional)
  • Salt to taste

How to cook Mixed Vegetable Rice

Cook rice as per your cooking style and keep it aside. Try Basmati rice which is best for cooking such type of dish. If Basmati rice is not available then you can use any long grain rice.

Take pan heat oil in it then add the vegetables.

Ffry all the vegetables till they are crunchy but cooked for four to five minutes.

Then add the cashew and raisin and stir for half a minute.

Add cooked rice, chicken seasoning, sugar, salt and soya sauce if using.

Now mix this very well and cook it for another four to five minutes continuously stirring the whole thing.


Mixed Vegetable Rice

Mixed Vegetable Rice

Your mixed vegetable fried rice is now ready.

This is very easy and fast to cook and you can use your left over rice for this preparation.

Serve hot with chicken drumstick curry or chili paneer or chili chicken with some fresh cucumber tomato salad.