Vegetable and Dahi Stew

As a family, we like our food and we both love and hate our carbs. So we cooperate with any attempt to reduce their presence in our lives. Elimination, in case you’re wondering, is both impractical and not really healthy unless you know what you’re doing.

This stew is a mixture of a number of vegetables and one grain – bajra. I soaked the stuff for 3 whole days, trying to see if it would grow in size and when it would soft enough to eat by itself. The water was changed every 12 hours or so and it lay on the kitchen platform, it being cool enough these days to do so. It never grew in size, though it did get soft enough to eat by itself, though with a slight bite.


  • Lauki, 1 small-medium, diced
  • Radish, 2 medium, diced (root and leaves)
  • Carrots, 1 small, diced
  • Spinach, one bundle, washed, trimmed and chopped
  • Mushrooms, 1 packet, diced
  • Parval, 2 pieces, trimmed, cleaned and sliced (no seeds)
  • Bell peppers, 1, sliced
  • Bajra, 6 tbsp, pre-soaked
  • Dhaniya powder, 1 tbsp
  • Garam masala, 1.5 tbsp
  • Chilli Garlic chutney, 1 heaped tsp
  • Fresh ginger, 1 – 2 inches, finely diced
  • Dahi (yogurt), 250ml
  • Haldi powder, 1.5 tsp
  • Salt to taste
  • 2 tbsp oil


  1. Heat oil. Saute bajra for a few minutes on medium heat.
  2. Add all spices. It’s okay if there isn’t enough oil in there to drown them. Saute/stir for a minute on low heat.
  3. Add all vegetables, except spinach.
  4. Add chutney, ginger and dahi.
  5. Mix. Lower heat. Cover and cook until vegetables are tender or as you like them. Took me about 20 minutes.
  6. Add spinach, mix, wait for a minute for it to wilt.
  7. Serve.


  1. Serve as is, or with rice, roti etc. We ate it in bowls as a chunky soup, without any accompaniments.
  2. Pre-cook the bajra in a pressure cooker if you don’t want to pre-soak for 3 days.
  3. A bit of ghee on top would taste quite nice.
  4. Keeping the bajra a little hard helps reduce post meal fridge visits because the mouth has yet chewed enough.
  5. Add any more or less vegetables you like.
Doesn’t look that great, but definitely tasted quite nice.

Grilled Paneer with Mango

This is a tasty and fun platter that all of us enjoyed at dinner. When you’re eating it, remember to try different combinations of individual elements on the platter and I’m sure you’ll have a great time too.

Serves: 4


  • Carrot, 3 medium, sliced
  • Any chili powder/paste of your choice. I used a Tibetan version.
  • Garlic, 6 cloves, sliced
  • Paneer, 600gm, sliced x4
  • Cucumber, 2 med, sliced thick
  • Mango, sweet, 1 large, 3 slices without skin
  • Coriander, handful, finely chopped
  • Spinach, 100gm, blanched, squeezed, divided x3 portions
  • Lemon, halves x 3
  • Peanuts, roasted, 6 tbsp
  • Yogurt, whipped, 3 tbsp
  • Any chili sauce, 1 tbsp. I used Huy Fong Sriracha sauce.
  • Orange juice, 1 tbsp
  • Sesame oil, 3 tbsp
  • Salt, pepper to taste
  • Oil for cooking/grilling


  1. Saute carrots, garlic, chili until cooked. Season, keep warm.
  2. Mix yogurt and chili sauce well. Reserve.
  3. Put orange juice, sesame oil, salt and pepper into a bottle. This is a version of vinaigrette. Mix well. Reserve.
  4. Grill slices of paneer until done as desired. Keep warm.
  5. Assemble. Drizzle with vinaigrette. See video for details.