Baked Vegetables


Baked vegetables.
Mixed vegetables with wonderful flavour without much calories. Just cook the  vegetables on high flame, then bake with generous amount of bread crumbs, grated cheese and seasoning of your choice. Enjoy the yummy crunchy baked vegetables.


This post is a part of #Foodiemonday #Bloghop. This week’s theme is any type of microwave cooking. Grilling, baking or cooking.


I have decided to share a very easy to cook and yummy baked vegetables. Serve it as a side dish or enjoy a bowlful of this healthy and delicious vegetables in  breakfast.



Green peas  – 1 cup

Chopped carrot  – 1 cup

Potato  – 1

Chopped beans – 1 cup

Onions  – 3-4 finely chopped

Tomatoes  – 2 chopped

Capsicum  – 1 large chopped

Garlic  – 3 pods

Green chilli  – 1-2 finely chopped

Ginger  – 1/2 inch piece

Oil or butter – 1 tablespoon + 1 teaspoon

Cumin powder  – 1 teaspoon

Salt to taste

Black pepper powder  – 1 teaspoon

Turmeric powder  – 1/2 teaspoon

Bread crumbs  – 1 and 1/2 cup

Grated cheese  – 1 cup

Tomato sauce  – 1 teaspoon optional


Peel the potatoes and carrots. Clean, wash and chop all the vegetables in small pieces and keep aside.


Grind tomatoes garlic and ginger.
Heat oil in a pan. You can use butter or olive oil too. Add chopped onion and green chilli. Saute till the onions becomes translucent.

Add tomato ginger garlic paste. Saute and add all the vegetables, spices and salt. Mix well and cover the pan. Cook until done. Keep stirring.

Add tomato sauce, mix and let the vegetables dried up.
Pour the vegetables in a baking tray. Label with a spoon.

Sprinkle bread crumbs generously all over the vegetables. I have used home made bread crumbs. Toasted brown bread in a toaster. Then ground the toasted bread. You can use white bread too.

Sprinkle grated cheese all over the vegetables. Cover the vegetables completely with bread crumbs then cheese.

Garnish with tomato and onion slices.
Sprinkle one teaspoon oil on them.
I have sprinkled oregano over it. You can sprinkle mix herb or chaat masala  too. Sprinkle any herb or spices of your choice.

Bake in a preheated oven at 180°  for 15 to 20 minutes or until the cheese turns light brown.

Serve hot with roti/Indian bread, paratha, naan or toasted bread. Or serve bowlful of this healthy and yummy baked vegetables in breakfast. A perfect snack for kiddos.


Veg Stew



Vegetable stew. A very easy to make lightly spiced aromatic stew with mixed vegetables.

Stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.


A hot bowl of veg stew is perfect for winter or rainy days. I have got the recipe from my mom in-law.



Cauliflower  – 1 medium

Potatoes  – 4-5 peeled and cubed

Onions  – 6

Tomato  – 6

Ginger  – 1 inch piece

Green peas  – 1/2 cup

Salt to taste

Red chilli powder  – 1 teaspoon or as much your spice tolerance

Black pepper  – 1 teaspoon, crushed or powder

Cardamom  – 4

Cinnamon  – a small stick

Cloves  – 3-4

Bay leaf  – 2

White oil  – 3 tablespoon


Peel the onions and make cubes of 4 onions. Chop the  cauliflower  and 4 tomatoes in large pieces.


Grind 2 onions and ginger.
Crush the cardamom, cinnamon and cloves. Keep aside.

Grind 2 tomatoes separately. You can use only chopped tomatoes too. My mom in-law used big chunks of tomatoes and onion ginger paste. But I ground two tomatoes to make the gravy little thick.

Heat oil in a large pan or kadahi. Add crushed cardamom cinnamon and cloves with bay leaves.

Then add the onion and ginger paste. Saute till the raw smell goes out. Add the ground tomatoes if you want.

Add the chopped vegetables and green peas. Saute for 4-5 minutes. Add the tomato chunks. Saute for 2-3 minutes and add salt, red chilli powder and black pepper. You can add little more black pepper powder or  crushed if you like.

Mix well and add enough water.
Cover and cook till the vegetables becomes tender. Add more water if require. Let it boil again.

Taste and adjust the salt and pepper. Switch off the flame.
Your aromatic warming and delicious vegetables stew is ready.

Serve hot with roti/Indian flat bread, paratha, rice or toasted bread.

Soya Kofta/Balls In Gravy



Protein rich kofte. Its soya kofta. Made of soya granules.
Soybeans are known for it’s high protein content, vitamins, minerals and insoluble fibre.

Soya contains highest protein amongst plant product.
Soybeans are the only vegetable food that contains all eight essential amino acids.

Its protein rich soya kofta made in appe pan. Used less oil yet delicious. You can enjoy these without gravy too. As delicious soya appe. If you don’t have appe pan shallow fry it on a nonstick pan with little oil.

You can add cashew paste and cream to make the gravy rich. I didn’t.




Ingredients for kofta/soya balls

Soya granules  – 1 cup

Green chilli  – 1-2

Grated ginger  – 1 teaspoon

Garlic paste  – 1 teaspoon

Potato  – 1 boiled and mashed

Green peas  – 1 cup

Onion  – 1 finely chopped

Salt to taste

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Rice flour  2 tablespoon

Cooking soda  – a pinch ( if you make it in appe pan. If you want to shallow fry on a nonstick pan omit it)


Soya granule 1 cup ( microwave for two minutes with water) grind with 1-2 green chilli, 1 tsp grated ginger and garlic paste.
Potato 1 boiled and mashed
Peas 1 cup boiled or microwave for 4-5 minutes and mashed
Chopped onion 1

Mix all with salt, Cumin powder, garam masala powder, chopped onion a pinch of soda and 2 tbsp rice flour. You can add one egg too. Make kofte in appe pan with little oil.

If you don’t have appe pan shallow fry them on a non stick pan.

Ingredients for gravy

Onion – 2

Garlic paste – 1 teaspoon

Ginger – 1 inch piece

Tomato – 2 large

Cardamom – 3-4

Cinnamon – a small piece

Cloves – 3

Oil – 2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon optional

Clarified butter or ghee 1 teaspoon optional

Method to make gravy

Grind 2 onions and 1 inch piece of ginger.

Grind 2 tomatoes with 3-4 green cardamom, a small piece of cinnamon and 3 cloves.

In a pan heat 2 tablespoon oil add onion ginger garlic paste. Saute until the raw smell goes away.

Add pureed tomatoes with cardamom, cinnamon and cloves.

Fry well. Add salt, Cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder and garam masala powder.

Saute on low flame for 10 minutes or until tomatoes are cooked and becomes mushy.
Add water and let it boil.

Add the kofte, boil for another couple of minutes. Add clarified butter or ghee if you like. And its ready. Garnish with chopped coriander leaves.

Serve with steamed rice, roti, paratha, naan or toasted bread.

This recipe is going to be a part of #Bloghop #FoodieMonday event. wpid-received_1004027409627926.jpeg