Methi Makki ke Veg Kababs (Fenugreek Flavored Cornmeal Patties)

methi makki ke veg kabab

These methi makki kababs were made on spur when me and my husband were experimenting in kitchen. To our surprise, they turned out so delicious that we want to make them again and again.

Recipe of methi makki ke veg kababs

1 cup makki atta (cornmeal/ maize flour)

1/2 cup chopped methi (fresh fenugreek) leaves

1 onion- finely chopped

1 inch piece ginger- grated

1/2 tsp red chilli powder

Salt to taste

1/2 tsp cumin powder

1/2 tsp garam masala powder

1 tbsp oil

Oil to shallow fry

1. Mix together above ingredients except oil to shallow fry.

2. Add enough water to knead into smooth dough.

3. Form small round kababs and shallow fry till golden brown from both sides. Serve hot methi             makki ke veg kababs with tomato sauce.

Masala Peanuts in Microwave

microwave masala peanuts

These masala peanuts are great guilt free munchies. There is another option of deep frying them but this one is healthier and has far less calories than fried ones. Besides microwave, these masala peanuts can also be made in OTG.

Recipe of masala peanuts in microwave

1 cup raw peanuts (moongphali)

1/2 cup besan (gram flour/ chickpea flour)

Salt to taste

1/4 tsp red chilli powder

1/2 tsp chaat masala

Oil to grease

1. In a bowl, mix together besan, salt, red chilli powder and chaat masala.

2. Add few teaspoons of water to besan mixture so that it forms a very thick paste which should not drip.

3. Add peanuts to this paste and mix with your hands so that each peanut is well coated with besan.

4. Spread peanuts on a microwave safe plate separating each peanut. The plate should be greased with oil before spreading peanuts. Drizzle few drops of oil on the peanuts.

5. Microwave them on a High for 4 minutes. Take out and let them stand for 5 minutes. Let the peanuts cool down completely. Store the masala peanuts in an airtight jar.

Kamal Kakdi aur Aloo ki Sabzi (Lotus Stem with Potato Curry)

kamal kakdi aur aloo ki sabzi

Kamal kakdi aur aloo ki sabzi is more of a Punjabi delight. It’s made more often in Punjabi households. They call it bhein. Kamal kakdi adds a variety to routine vegetables.

Recipe of kamal kakdi (bhein) aur aloo ki sabzi

2 medium kamal kakdi (bhein/ lotus stems)

2 medium potatoes (aloo) - peeled and cubed

2 onions

3 tomatoes- pureed

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1/2 tsp cumin seeds

1. Peel, wash and chop kamal kakdi into 1/2 inch pieces. Grind onions, garlic and ginger into a paste.

2. Place kamal kakdi along with water and salt in a pressure cooker and cook to 2 whistles. Drain the excess water.

3. In the same pressure cooker, heat oil. Add cumin seeds and let them change color. Add onion paste and sauté till light brown.

4. Add all the spices and salt and sauté for 1 minute. Add tomato puree and fry till oil begins to separate from the masala.

5. Add kamal kakdi and potatoes. Add 2 cups of water and close the lid of the cooker. Pressure cook to 4 whistles. Serve hot kamal kakdi aur aloo ki subzi garnished with coriander leaves with roti or paratha.

kamal kakdi aloo curry

Kala Chana Masala (Black Chickpeas Curry)

kala chana masala

I still remember when my mother used to make kala chana masala on Ashtami. She did not use onion and garlic as I have done since kala chana was for prasad along with puri. Kala channa curry or black chickpeas curry is a very nutritious and tasty dish. Kala chana is a rich source of protein and fiber. It's my favorite legume and I make it in curried or dry form that is sookhe kale chane whenever I get a chance.

Recipe of kala chana masala/ curry

1 cup kala chana (black chickpeas) - soaked overnight

3 tomatoes

1 onion

1 inch piece ginger

3-4 green chillies

2-3 cloves garlic

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp coriander powder

1 tsp chana masala powder

Salt to taste

A pinch of hing (asafoetida)

1 tbsp oil or ghee (clarified butter)

1. Place kala chana with enough water and salt in a pressure cooker and cook for 30 minutes or till chana is soft. Mash a handful of chana with your hands.

2. Grind together onion, ginger, garlic and green chillies to a paste. Puree the tomatoes.

3. Heat oil or ghee in a kadhai/ wok and add cumin seeds. When they turn darker in color, add hing.

4. Add onion paste and sauté till brown.

5. Add pureed tomatoes and all the spices. Fry till oil begins to separate from the masala.

6. Add kale chane along with the cooking liquid and mashed kala chana. Adjust the water level according to the consistency of the gravy that you want. Cook covered on a medium heat for 7-8 minutes. Serve kala chana curry with rice, roti or puri.

kala chana curry

Jal Jeera (Pani for Pani Puri)

jal jeera

Jal jeera or cumin water is a great thirst quencher in summers. It also acts as an appetizer and a great way to start your meal. Because of some of its ingredients, jal jeera also has a rehydrating effect on the body. Jal jeera also act as filling for pani puri or gol gappa. If you are making pani puri at home, this recipe can be used as pani of pani puri.

Recipe of jal jeera (pani of pani puri)

2 tsp roasted jeera (cumin seeds)

A small bunch of mint leaves (pudina)

A small bunch of coriander leaves (cilantro)

1/2 cup tamarind pulp (tamarind or imli soaked in warm water and pulp extracted)

2-3 green chillies

1/2 tsp black salt

Salt to taste

A pinch of sugar

6 cups of water

1. Blend all the above ingredients except water in a blender to a paste.

2. Mix with cold water.

3. Strain through a wire strainer. Adjust spices and salt.

4. Chill in the refrigerator. Serve jal jeera  in small glasses.

Aloo Matar ki Sabzi (Potato with Peas Curry) 2

aloo matar ki sabzi

This is my simplest recipe of aloo matar which works out well for me. Earlier also I blogged about aloo matar ki sabzi but this one is easier. Even a beginner can try this curry. This sabzi contains no onion garlic.

Recipe of aloo matar ki sabzi

2 medium aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - fresh or frozen

2 tomatoes- diced

Salt to taste

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1/2 tsp turmeric powder

Few coriander leaves (cilantro) - chopped

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1. Heat oil in a pan or kadhai/ wok. Add cumin seeds and when they crackle, add hing.

2. Add aloo and matar. Add all the spices and salt and mix. Add 1 cup water.

3. Add diced tomatoes and turn the heat to medium. Cook covered till matar turn tender.

4. Cook till you get the desired gravy consistency. Garnish with coriander leaves. Serve aloo matar hot as a side.

Ven Pongal (Khara Pongal)

ven pongal

Today being Sunday, we ate heavy breakfast. By afternoon, we wanted to eat something light and easy on stomach. I made ven pongal or khara pongal for lunch. Usually ven pongal is made for breakfast but it was our lunch today. Ven pongal is a type of moong dal khichdi except that the seasoning is different.

Recipe of ven pongal/ khara pongal

1 cup rice

1/2 cup dhuli moong dal (split, skinless green gram)

1 tbsp ghee (clarified butter)

1 tsp ginger paste

6-7 black peppercorns (kali mirch) - crushed coarsely

Salt to taste

1/2 tsp cumin seeds

3 1/2 cups of water

Lightly fried or toasted cashew nuts for garnish

1. Wash and soak rice and moong dal together for 10 minutes. Drain.

2. Heat ghee in a pressure cooker and add cumin seeds. When they change color, add ginger paste and crushed peppercorns. Fry for 1 minute.

3. Add rice and dal and stir fry for 1 minute.

4. Add water and salt. Pressure cook for 4-5 whistles.

5. Garnish ven pongal with fried cashew nuts and serve hot.