Monday, 20 February 2017

Dry Aloo Matar Recipe (Potato with Peas)

dry aloo matar
This recipe of dry aloo matar is a very easy one and with commonly available ingredients. This sukhi sabzi tastes really good with roti or paratha and is liked by most people.
Recipe of dry aloo matar
3 medium potatoes (aloo)- boiled, peeled and cubed
1 cup shelled peas (matar)- fresh or frozen
2 tomatoes- chopped
1 inch piece ginger- chopped or grated
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 & 1/2 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
How to make dry aloo matar
1. Heat oil in a kadhai or a pan and add cumin seeds. When they turn darker, add hing.
2. Add ginger and saute till light brown.
3. Add chopped tomatoes and all the spices except garam masala. Cook on a medium heat till oil begins to separate from the masala.
4. Add aloo, matar, salt and mix well. Turn the heat to low and cook covered till matar turns tender, stirring occasionally. Add garam masala and cook for 2 more minutes.
5. Garnish dry aloo matar sabzi with chopped coriander leaves and serve hot.

Tuesday, 7 February 2017

Chana Toor Dal Recipe

chana toor dal

Chana toor dal makes for a good combination. They taste great together and also make a protein rich dal. Ever since I tried it, it has become a regular in my home.
Recipe of chana toor dal mix
1/2 cup chana dal (split Bengal gram)
1/2 cup toor dal (red gram/arhar/toovar dal)
2 & 1/2 cups of water
2 tomatoes- chopped
Salt to taste (or 1 tsp)
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp ghee (clarified butter)
1/4 tsp cumin seeds
1/4 tsp rai (small mustard seeds)
How to make chana toor dal
1. Wash the dals thoroughly with several changes of water. Soak them for about 20 minutes. Drain.
2. Add dals, water, tomatoes, salt, red chilli and turmeric powders to pressure cooker. Cook for about 10 minutes on high heat. Open the lid of the cooker when pressure drops down naturally.
3. Heat ghee in a small tadka pan and add cumin seeds and rai. When they pop and crackle, add hing. Add this tadka (tempering) to the cooked dal.
4. Garnish chana toor dal with chopped coriander leaves (cilantro) and serve hot with roti or rice.

Saturday, 4 February 2017

Mix Veg Recipe

mix veg

There are many recipes of mix veg available and here is my version of this very healthy and delicious dish of mixed vegetables. I have taken purple cabbage but you can take white one. I have taken green capsicum but you can take yellow or red bell peppers. Similarly you can add or delete some vegetables as per your choice.
Recipe of mix veg
1 potato- peeled and cubed
1/2 cabbage (patta gobi/band gobi)- chopped
1/2 cup shelled peas (matar)- fresh or frozen
1/2 broccoli (green gobi) or cauliflower (gobi)- broken into florets
1 capsicum (shimla mirch)- chopped
1 carrot- peeled and cut into roundels
2 tomatoes- pureed
2 tbsp oil
Salt to taste
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp coriander powder
How to make mix veg
1. Out of the 2 tbsp oil, heat 1 & 1/2 tbsp oil in a kadhai or a pan and add cumin seeds. When they turn darker, add hing.
2. Add all the vegetables except tomato puree. Add salt and all the spice powders except garam masala. Give it a good mix.
3. Cover the lid and cook on a low heat till vegetables are tender, stirring occasionally.
4. Heat the remaining oil in a small pan and add tomato puree. Cook on a medium heat till oil begins to separate from the puree.
5. When vegetables are done, add tomato puree and garam masala and mix. Cook on a medium-low heat till all moisture evaporates. Turn off the heat and serve hot mix veg with roti, paratha, poori or naan.

Thursday, 26 January 2017

Sama ke Chawal ki Vegetable khichdi

sama ke chawal ki khichdi
Earlier I blogged about sama ke chawal ki khichdi which had only samak rice but this recipe also contains healthy vegetables which can be eaten during fasts. Addition of vegetables add to the taste as well as nutritive value of this tasty vrat ki khichdi. Remember we don't eat beans and peas (matar) in any form during Ekadashi, Janmashtami and Navratra fasts.
Recipe of sama ke chawal ki vegetable khichdi
1/2 cup sama ke chawal (samo rice/shyamak chawal/samak chawal/vrat ke chawal)
1 tbsp desi ghee (clarified butter)
Sendha salt (rock salt) - to taste
2 green chilies- chopped
Vegetables like potato, carrot, spinach, tomato, cauliflower and capsicum- chopped
 2& 1/2 cups of water
How to make sama ke chawal ki vegetable khichdi
1. Wash and soak sama ke chawal. In the meantime you can chop the vegetables. Drain the water from the rice.
2. Heat ghee in a pressure cooker and add green chilies. Sauté for a minute and then add all the vegetables, salt and sama ke chawal along with 2 and 1/2 cups of water. (Idea is to add 5 times water as sama ke chawal).
3. Cook to 2 whistles. Open the lid of the cooker when pressure drops down naturally. Your sama ke chawal ki khichdi is ready.

Thursday, 19 January 2017

Besan Wali Arbi Recipe

besan wali arbi
This recipe of besan wali arbi is one of my own recipes. Today I made them along with rotis and they turned out very tasty. If you like arbi in any form, they are worth giving a try.
Recipe of besan wali arbi
1/2 kg arbi (taro root/ colocassia)
2 tbsp besan (gram flour/ chickpea flour)
Salt to taste
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder (cayenne pepper)
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp amchoor (dry mango powder)
1/2 tsp garam masala
1 inch piece ginger- grated or chopped
2 tbsp oil
How to prepare besan wali arbi
1. Pressure cook arbi for 1- 2 whistles. Peel and chop them into roundels.
2. Out of the 2 tbsp oil, add 2 tsp oil to a pan or a kadhai and add besan. Roast on a medium- low heat till nice aroma comes out of besan and it turns slightly reddish- brown.
3. Turn off the heat and take besan out of the pan. Add a little salt to the besan.
4. In the same pan, heat the remaining oil and add ajwain. When it changes color, add hing.
5. Add the ginger and sauté it lightly.
6. Add arbi, salt and turmeric powder and mix well. Roast on a medium-low heat, stirring occasionally.
7. When arbi appears well roasted, add remaining spice powders and besan. Mix well and cook on a low heat for 3-4 minutes.

8. Turn off the heat and garnish with chopped coriander leaves. Serve besan wali arbi hot with roti, paratha or poori.

Tuesday, 13 December 2016

Kuttu ki Tikki (Buckwheat Flour Patties)

kuttu ki tikki
Kuttu ki tikki is a tasty dish which can be eaten during fasts as it is a 'falahari' food. I prepare them on Ekadashi fasts and offer them to Lord Krishna and have them as a prasad.
Recipe of kuttu ki tikki
1 cup kuttu atta (buckwheat flour)
3 medium sized potatoes (boiled, peeled and mashed)
2 green chillies- chopped finely
Sendha salt (rock salt)- to taste
Ghee (clarified butter)- to shallow fry
How to make kuttu ki tikki
1. Mix potatoes, green chillies and sendha salt to kuttu atta in a bowl.
2. Knead the atta using potatoes, no need to add water.
3. Pinch a lemon sized ball (peda) out of the dough and pat between your greased palms to make a tikki (patty).
4. Heat a non-stick tava (griddle) and smear ghee on it. Place this tikki on the tava and place rest of the tikkis from rest of the dough.
5. Roast kuttu tikki from both sides applying ghee. Place as many tikki on the tava as can be easily placed and prepare in batches.

6. Roast tikki till it turns reddish brown. Serve hot kuttu ki tikki with aloo ki sabzi or curd or both.

Saturday, 10 December 2016

Bathua (Pigweed) ka Paratha

bathua ka paratha
Bathua paratha is a healthy and tasty dish of winter season since bathua or pigweed comes in winter. Like most green, leafy vegetables, bathua too has lot of nutritive value. Bathua ka paratha is a welcome change from the regular parathas. It’s worth trying out this winter.
Recipe of bathua ka paratha
1 cup atta (whole wheat flour)
250 gm bathua (pigweed)
1/2 tsp ajwain (carom seeds)
Salt to taste
1/4 tsp turmeric powder
½ tsp red chilli powder
Oil to shallow fry
How to make bathua ka paratha
1. Pick bathua leaves and discard the stems.
2. Wash the leaves thoroughly under running water. Squeeze them gently to remove excess water. Chop them finely.
3. Take atta in a shallow bowl and add salt, red chilli powder, turmeric powder and ajwain. Add chopped bathua leaves.
4. Knead the atta into a firm dough adding little water, remembering bathua too has water but the dough should not be too hard.
5. Let the dough rest for 10 minutes, covered.
6. Pinch a ball (peda) from the dough and roll out into a disc or paratha.
7. Heat a tava (griddle) and roast bathua paratha from both sides applying oil. Roast till brown-black specks appear on both sides. Similarly roast other parathas. Paratha should be roasted on medium heat.
8. Serve hot bathua ka paratha with sabzi or you can also have them with curd and pickle.