Being a stay-home mom, I face different dilemma on Sunday evenings. After spending Saturday and most of the Sunday on cooking, cleaning, grocery, outing and entertaining guests, I want my weekend to end in a healthy and tasty way. But neither I want to go out nor use leftovers or frozen food. And cooking a complete menu is entirely out of question. So I always look for simple options like Bhel, Fada Khichdi etc. These dishes are filling and serve as a complete meal i.e they have got veggies, protein and carbs.
On a cold and dreary Sunday evening, this steaming hot stew is to die for. Whenever we hear about Stew, we think about beef in background of vegetables. But as I do not eat beef, I do not want to be left out. So I have created my own version of stew where I have used tomato and broccoli puree in background. Have it all by itself or pair it with your favorite bread, this cheesy-chunky stew is definitely a great addition to your list. When I am in a mood of extensive cooking, I make this stew with Dhebra/Thepla or Paratha.
Serves 4
Preparation Time: 30 Minute + soaking time
Cooking Time: 45 Minute
Ingredients
1 cup veggies of your choice, finely diced (I used onion, zucchini, green and orange Peppers, carrot, corn, scallion)
1/2 cup rajma/ beans
1/4 cup small pasta
4 medium tomatoes
2-3 florets of broccoli
2-3 cloves of garlic, minced
1/2 tsp olive oil
1/2 tsp butter
1/4 cup shredded cheddar cheese
Salt and pepper
Parsley and fresh cream for garnishing (optional)
Procedure
1. Soak rajma for 6-8 hours and pressure cook them
2. Pressure cook/ boil tomato and broccoli. Pulse them into puree (You can strain them if you want)
3. Heat oil in a pan, add garlic and saute it for 2-3 minute
6. Cook it uncovered till pasta are tender
7. Add butter and turn off the heat
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