Jimikand Matar ki Sabzi

jimikand matar ki sabzi

Jimikand matar ki sabzi is quite a tasty dish and very easy to make. In the recipe given below, I haven't deep fried jimikand like many people do because there is no need. Jimikand is also known as suran or yam.
Recipe of jimikand matar ki sabzi
250 gm jimikand (yam/suran)
1 cup shelled matar (green peas)
2 cups water
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
2 tomatoes- pureed
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 1/2 tbsp oil

jimikand chopped with matar

How to make jimikand matar ki sabzi
1. Peel and wash jimikand. Chop it into medium size pieces.
2. Heat oil in a pressure cooker and add cumin seeds. When they turn darker, add hing.
3. Add pureed tomato and all the spices except garam masala. Saute till oil begins to separate from the masala.
4. Add jimikand, matar, water and salt. Pressure cook for 5 minutes on high heat. Turn off the heat and open the lid of the cooker when pressure drops down naturally.
5. Add garam masala and cook for 1 more minute. Take out in a serving bowl and garnish with chopped coriander leaves. Serve hot jimikand matar ki sabzi with roti or paratha.

Tinda ki Sabzi

tinda ki sabzi

Tinda is a summer vegetable and tinda shown in the picture comes for a short period of time. This tinda ki sabzi has a unique taste and worth trying.
Recipe of tinda ki sabzi
1/2 kg tinda (apple gourd/Indian baby pumpkin)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1/2 tsp saunf (fennel) powder
1/2 tsp amchoor (dry mango powder)
1 1/2 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)

tinda

How to make tinda ki sabzi
1. Tinda shown in the pic need not be peeled. So, remove upper and lower portion of tinda, wash and chop them into 4 quarters lengthwise.
2. Heat oil in a kadhai or a pan and add cumin seeds. When they change color, add hing.
3. Add tinda, salt and all the spice powders except amchoor. Mix them. Cook on a low heat ,covered. Stir occasionally.
4. This tinda need not be cooked too much so when tinda is tender, add amchoor, cook for 1 more minute and turn off the heat.
5. Seve hot tinda ki sabzi with roti or paratha.

Sabut Masoor ki Dal Recipe

sabut masoor ki dal

Sabut masoor ki dal tastes good with simple tempering of hing, jeera (cumin seeds). We enjoy this dal with both rice and roti. This dal is very protein rich and tasty.

Recipe of sabut masoor ki dal

1 cup sabut masoor dal (whole brown lentils)

4 cups of water

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste (or 1 tsp)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp ghee (clarified butter)

1/2 tsp amchoor (dry mango powder)

1/2 tsp garam masala

How to make sabut masoor ki dal

1. Wash and soak masoor dal for 1 hour. Drain.

2. Place masoor ki dal in a pressure cooker along with 4 cups water, salt, turmeric and red chilli powders. Pressure cook to about 15 minutes on a high heat.

3. Open the lid of the cooker when pressure drops down naturally. Add amchoor and garam masala and cook for 1 minute.

4. Heat ghee in a small tadka pan and add cumin seeds. When they turn darker, add hing. Add this tadka or tempering to the boiled dal.

5. Garnish sabut masoor ki dal with chopped coriander leaves (cilantro) and serve hot with roti or rice.

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.

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.

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.

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.

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.

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.

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. 

Gajar Matar Recipe (Carrot with Green Peas)

gajar matar

This is a very simple and easy to make recipe of gajar matar ki sabzi. It's so simple that you can prepare it on a regular basis without much hassle. What’s more this sabzi tastes very good besides being nutritious.
Recipe of gajar matar ki sabzi

3-4 medium sized gajar (carrot)

1 cup shelled matar (green peas) -fresh or frozen

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp amchoor (dry mango powder)

1 1/2 tbsp oil

How to cook gajar matar sabzi

1. Peel, wash and chop gajar in roundels.

2. Heat oil in a kadhai (heavy bottomed vessel) and add cumin seeds. When they turn darker, add hing.

3. Add gajar, matar, salt and all the spice powders except amchoor and garam masala. Mix well.

4. Turn the heat to low and cover the lid of the kadhai.

5. Cook, stirring occasionally, till gajar and matar turn soft.

6. Add amchoor and garam masala and mix. Cook for 1 minute uncovered. Turn off the heat.

7. Take out gajar matar in a serving bowl and serve hot with roti or paratha.

Aloo Matar Mangodi ki Sabzi

aloo matar mangodi ki sabzi

Aloo matar mangodi ki sabzi is a Rajasthani dish and is popular among Marwari community. They cook mangodi or moong dal wadis in many different ways. Here is my take on this sabzi.
Recipe of aloo matar mangodi ki sabzi
1/2 cup mangodi (moong dal wadi)
2 medium (aloo) potatoes- peeled and cubed
1/2 cup matar (green peas)
Salt to taste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1 tomato- pureed
1/2 cup curd (yogurt)- beaten
1 1/2 tbsp oil
How to cook aloo matar mangodi ki sabzi
1. Heat 1/2 tbsp oil in a pressure cooker and add mangodi. Fry mangodi till reddish brown.
2. Turn off the heat and add 1 cup water to the pressure cooker. Close the lid of the cooker without turning on the heat.
3. After 15 minutes, open the lid and add cubed aloo and matar. Add 1 cup water, salt and all the spices except garam masala. Close the lid and pressure cook to 3-4 whistles. Turn off the heat.
4. Heat 1 tbsp oil in a tadka pan and add cumin seeds. When they turn darker, add tomato puree and saute till oil begins to separate.
5. When pressure drops down naturally in the cooker, open the lid and add tadka (tempering). Add garam masala and cook for 1 minute.
6. Turn off the heat and add beaten curd. Take out aloo, matar, mangodi ki sabzi in a serving bowl and serve hot with roti or paratha.

Shahi Paneer

shahi paneer

Shahi paneer belongs to Mughlai cuisine which is especially popular in North India. Shahi paneer literally means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in rich cashew nut gravy makes it a delectable dish. It features on menu cards of most North Indian restaurants and hotels.

Recipe of shahi paneer

250 grams paneer (cottage cheese)

1 cup milk

2 tbsp cashew nuts- broken

2 tsp kasoori methi (dried fenugreek leaves) - crushed

1 tsp cumin powder

1/2 tsp coriander powder

1 tbsp tomato sauce

2 tomatoes

A small piece of ginger

3 green chillies

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

How to make shahi paneer

1. Soak cashew pieces in milk for about 15 minutes. Grind together tomatoes, ginger and green chillies.

2. Cut paneer into 1 1/2 inch wide triangular pieces.

3. Heat oil in a pan or a kadhai. Add tomato puree and tomato sauce. Add all the spices including kasoori methi and salt. Fry till it leaves oil. In the mean time grind cashews with milk.

4. Add the cashew paste and paneer and simmer on low heat for 3-4 minutes. Serve hot shahi paneer with naan or paratha.

How to Cook Rice

rice

This is an easy and quick recipe of cooking basmati rice. Here I have used Indian style pressure cooker used in Indian homes. The rice turns out 'khila khila' that is with open texture.
Recipe of cooking rice
1 cup basmati rice (long grain)
2 cups of water
1 tsp ghee (clarified butter)- optional
How to cook rice
1. Wash rice thoroughly in several changes of water till water runs clear. Drain.
2. Soak rice in 2 cups of water for 15-20 minutes.
3. Heat ghee in a pressure cooker and add rice along with soaking water.
4. Pressure cook to 1 whistle. Turn off the heat and let the pressure drop down naturally before opening the lid of the cooker.
5. Your rice is ready to be eaten with dal, kadhi, rajma or any vegetable of your choice.

cooked rice in pressure cooker

Dal Pulao

dal pulao

I love this chana dal and rice dish and enjoy every spoonful. Dal pulao is very easy to put together and
a good option after a tiring day. There is no cutting or chopping involved which makes it easy to make
this pulao.
Recipe of dal pulao
1 cup basmati rice
1/2 cup chana dal (Bengal gram)
3 & 1/4 cups of water
Salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 tbsp ghee (clarified butter)
2 bay leaves (tej patta)
3-4 cloves (laung)
4-5 black pepper (kali mirch)
1 big cardamom (moti elaichi)
How to cook dal pulao
1. Wash chana dal thoroughly and soak in 3 & 1/4 cups of water for 1/2 an hour.
2. Heat ghee in a pressure cooker and add cumin seeds, bay leaves, cloves, black pepper and cardamom.
3. When cumin seeds change colour and turn darker, add chana dal along with soaking water. add salt and
red chilli powder. Close the lid of the cooker and pressure cook to 3 whistles. Turn off the heat.
4. While chana dal is cooking, wash and soak the rice for 15 minutes. Drain the water.
5. When (from step 3) pressure drops down naturally, open the lid of the cooker and add rice.
6. Pressure cook to 1 whistle and turn off the heat. When the pressure drops down naturally, open the
lid of the cooker and your dal pulao is ready to be savored.

How to Make Paneer

paneer

Paneer is nothing but white colored Indian cottage cheese. Usually people buy it from store but it cannot be compared with soft, healthy and hygienic homemade paneer.  Here I have used  cow's milk with 4% fat but 3% milk or single toned milk will also do. Try it and I am sure you will start making your paneer at home from then on. What's more it's economical too.
Recipe of homemade paneer
1 ltr. milk
2 tbsp lemon juice or vinegar
1. Take a heavy bottomed vessel and put milk in it. Bring the milk to boil.
2. Lower heat and add lemon juice or vinegar to milk while stirring the milk.
3. Milk solids will curdle and greenish colored water will separate from them, which is called whey.
4. Line a strainer with muslin cloth or a very thin cotton cloth. Pour whey along with milk solids in it.
5. What you get now is milk solids or chhena. Gather the edges of cloth, tie them and hang from the tap (faucet) for about 20-25 minutes so that all water is removed from chhena.
6. Put this chhena in a plate and keep a heavy object on it (I use my marble chakla) for about 20-25 minutes.
7. Now, remove that object and untie the cloth. You get a block of homemade paneer. You can cut this paneer into pieces and use it for a variety of dishes like matar paneer, shahi paneer and palak paneer.

milk solids curdling      

chhena

homemade paneer

Kakode (Kantola) Ki Sabzi

kakode ki sabzi

Kakoda is a spiky, round (ovalish) vegetable which belongs to the karela (bitter gourd) species but not bitter like karela. It's an uncommon vegetable but I find it very tasty and easy to cook.
Recipe of kakode ki sabzi
250 gms kakode (kantola)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp saunf (fennel seeds) powder
1 tbsp oil
Salt to taste
1/2 tsp red chilli powder
1/2 tsp amchoor (dried mango powder)

chopped kakode 

How to make kakode ki sabzi
1. Wash kakode thoroughly under running water. Cut them into 4 pieces lengthwise.
2. Heat oil in a kadhai (heavy bottomed vessel) and add cumin seeds. When they change colour, add hing.
3. Add kakode. Add all the spice powders (except amchoor) and salt. Mix well.
4. Turn the heat to low and cover the kadhai. Stir occasionally.
5. Check with a spoon whether kakode has become tender. If yes, add amchoor and cook, uncovered, on a high heat for 1 minute, stirring.
6. Turn off the heat and serve kakode ki sabzi hot with roti or paratha.

kakode

Corn Upma

Corn upma is a nice variation from regular rava upma with vegetables. Corn I used here is tinned American sweet corn which is readily available in the market. So, try it and who knows it becomes regular in your kitchen.
Recipe of corn upma
1 cup sooji (rava/semolina)
2 tbsp corn kernels (tinned)
1/2 tsp mustard seeds
2 tbsp oil
Salt to taste
Few curry leaves
2 tsp chane ki dal (Bengal gram dal)
3 green chillies- chopped
2 1/2 cups water
1. Heat 1 tbsp oil in a kadhai and roast sooji on a low heat for 5 minutes till nice aroma comes out and
sooji turns very light brown. Take out sooji from kadhai and keep aside.
2. Heat remaining 1 tbsp oil in the kadhai and add mustard seeds. When they splutter, add chane ki dal.
Roast for few seconds.
3. Add curry leaves, green chillies and corn. Fry for 1 minute.
4. Add water and salt. Let it come to boil, then simmer on low heat, covered, for 5 minutes.
5. Slowly add sooji (little by little) mixing with other hand to avoid lumps.
6. Cover the kadhai and let all water gets absorbed. Your corn upma is ready. Serve hot. 

Paneer Koliwada (Cottage Cheese Fritters)

Recipe of paneer koliwada
300 gms paneer (Indian cottage cheese)
2 tbsp curd (yogurt)
1/2 cup besan (chickpea flour/gram flour)
Salt to taste
2 tsp ginger paste
1 tbsp lemon juice
3/4 tsp red chilli powder (cyenne pepper)
1/2 tsp cumin powder
chaat masala- as needed
Oil to deep fry
1. Cut paneer lengthwise into thin strips.
2. Add curd, red chilli powder, cumin powder, ginger paste and lemon juice to besan to form thick
batter. Add little water if needed.
3. Mix paneer strips in besan batter and leave it for 1/2 an hour.
4. Heat oil in a kadhai and deep fry paneer pieces till crisp. Drain.
5. Sprinkle chaat masala over paneer koliwada and serve hot.

Easy Potato Sandwich

potato sandwich

This is an easy breezy recipe of toasted potato sandwich. This is an instant recipe when you are in a hurry but tell you what, this potato sandwich tastes yummm!!
Recipe of potato (aloo) sandwich
2-3 potatoes (aloo) - boiled, peeled
1/2 tsp black pepper powder
Salt to taste
Butter as needed
Bread slices (I used brown bread)
1. Break the potatoes into uneven pieces by your hands.
2. Mix salt and pepper powder in potato pieces.
3. Apply butter on bread slices. Place potato mixture on bread slice and cover it with another slice.
4. Toast in a sandwich maker and serve potato sandwich hot with tomato ketchup.

aloo sandwich