Adrak ki Subzi and Dhaniya Poori / Ginger stew and puffed spiced bread

Hot and tangy ginger soup served with spiced pooris -Perfect for winters

Adrak ka shorba, Saunth ka saag or Ginger soup are some of the many names for this hot and delicious preparation. It is very popular in my family, specially made during chilly winters and monsoons. This is also a post-natal food, specially given to new mothers after child birth as it is very good for warmth, aids digestion and improves appetite and cures gastric problems.

This thin ginger curry can be served along with meals as an appetizer, digestive or as a side dish, but my mother always serves this with dhaniya ki poori and fried potato chips, which make a great combo.

Even Dhaniya ki Poori is also a post-natal food which is very good for lactating mothers. The dried spice mixture (coriander, cumin, carom and ginger powder) which is added in the poori is called kayoka. So you can use this combo as a winter food or as a a post- natal food.

Prep time- 10 min
Cooking time- 15 min
Difficulty level-easy
Spice level-medium
Cuisine- Indian
Type- Main , breakfast
Serve-3

SAUNTH KI SUBZI

INGREDIENTS-

• Ginger/Adrak, grated and tightly packed -2 .5 tbsp
• Dried ginger powder/Saunth- 1tsp *
• Yogurt /Dahi -1/2 cup
• Water- 2.5 cup
• Lemon juice- 1 tsp (optional)
• Fresh coriander- 2 tsp
• Black salt /Kala namak- 1/3 tsp
• Salt- to taste

Tempering / Waghar

• Ghee -2 tsp
• Cumin /Jeera-1 tsp
• Carom seeds /Ajwain- 1/2 tsp
• Asafoetida /Hing- 1/4 tsp

PROCEDURE-

1. Grate ginger with a fine grater or grind to make a  paste.
2. Heat ghee in a pan and add cumin,carom and asafoetida.
3. When cumin start crackling add the grated ginger and saute for 30 seconds on low flame
4. Add saunth powder and saute for about 30 seconds or till it start giving a nice aroma.
5. Blend yogurt and water with a whisk or hand blender.
6. Pour the yogurt mixture in the pan and cook(keep stirring)
7. Cook till it comes to a rolling boil.then boil further for 2 more minutes (keep stirring to avoid curdling)
8. Switch off the flame and add lemon juice (optional) and chopped fresh coriander.
9. Serve hot.

NOTE-

* If dried ginger powder is not available then add 2.5 tbsp of fresh grated ginger.

DHANIYA  KI  POORI

INGREDIENTS-

• Wheat flour/atta-1.5 cup
• Semolina/sooji-1/4 cup
• Cooking oil -1.5 tbsp
• Asafoetida /Hing- a pinch of
• Salt-to taste

Grind together(keyoka)

• Coriander seeds / Sabut Dhaniya -2 tbsps
• Dried Ginger powder/Saunth- 1tsp
• Cumin seeds /Jeera -1 tsp
• Carom seeds /Ajwain -1 tsp
• Black pepper/Kali mirch -1/2 tsp

PROCEDURE-

1. Take all the spices listed in (Keyoka) the mixer jar and grind to make a powder.
2. In a big bowl add wheat flour,semolina, salt, oil and ground masala powder(kayoka)
3. Mix well and then add warm water to make a medium hard dough.
4. Cover and rest for 15 minutes.
5. Now knead it well and make small balls from the dough.
6. Roll to make medium thick pooris /discs.
7. Heat ghee or oil in a deep pan and gently slide the rolled poori in it.
8. Press gently to help it puff from both sides.
9. Fry on medium heat to a nice golden colour .drain on a paper napkin.
10. Serve hot with fried potato fingers and saunth ki subzi.

Gobhi Matar ka Keema

Grated cauliflower cooked with green peas,tomato and mild spices

Most of us love the beautiful,delicious and versatile vegetable-cauliflower and is also a favourite veggie of my family.I often make stir fries,curries and parathas with cauliflower.

This quick and easy gobhi matar ka keema is my favourite and the left over can be used to make sandwiches or by adding little gram flour or bread crumbs,delicious gobhi cutlets or koftas can be made.

If you love cauliflower then do try these recipes-

• Malai gobhi
• Gobhi matar ki subzi
• Dahi wali gobhi
• Khasta gobhi
• Gobhi paratha

Prep time-15 min
Cooking time-25 min
Difficulty level-medium
Spice level-medium hot
Cuisine- Indian
Type-side
Serve-6

INGREDIENTS-

• Cauliflower/phool gobhi  -500 gms
• Green peas/matar ,boiled -3/4 cup
• Tomato,chopped -250 gms(4 medium)
• Green chili,chopped -1.5 tsp
• Ginger, grated - 1.5 tsp
• Yoghurt - 1.5 tbsp
• Lemon juice - 1 tsp (optional)
• Chili powder -2 tsp
• Turmeric /haldi -3/4 tsp
• Garam masala -3/4 tsp
• Kasoori methi -1 tsp
• Salt -to taste
• Cumin seeds/jeera - 1tsp 
• Asafoetida /hing-1/4 tsp
• Cloves/laung -2 
• Cooking oil -3 tbsp+3 tbsp

PROCEDURE-

1. Wash and soak cauliflower florets in turmeric water for 10 minutes.
2. Wash and wipe well to remove the moisture and then grate coarsely or shred finely.
3. In a heavy pan and add 3 tbsp oil or ghee,when become warm then add cumin seeds.
4. When cumin become golden then add the grated cauliflower and mix.
5. Now stir fry grated cauliflower on medium flame till become pink and get slightly cooked.(6-8 minutes)
6. Remove the stir fried cauliflower from the pan and keep aside.
7. In the same pan add 3 tbsp oil,when become warm add grated ginger,asafoetida,cloves and green chilies and saute for few seconds.
8. Add chopped tomatoes and salt,cover and cook till tomato become soft.
9. Now add kasoori methi,turmeric and chili powder and saute till oil start seperating from the tomato puree,
10. Add yoghurt and garam masala and mix well.
11. Add cauliflower and boiled peas in the tomato masala and mix well,now cover the pan and cook on low flame for approx 5 -8 minutes or till cooked well but remain crisp(take care not to over cook it,otherwise it will look like a mash.)
12. Now add fresh coriander and lemon juice and mix gently

Serving suggestions-serve as a side dish with any Indian bread or rice or use as a sandwich filling.

Kachchi Haldi Ki Subzi

Fresh turmeric and yogurt curry - a winter specialty from Rajasthan

Turmeric /haldi have numerous health benefits.From thousands of years Its used in India  for its health properties and to give colour to the food. It is a very good source of antioxidants and have anti-inflammatory benefits.It also improve brain function and lower the risks of brain diseases, cancer and heart diseases. It also cure and prevent Alzheimer's disease.helps the patients of arthritis as it has  inflammatory properties, not only this but recent studies shows that it also works as a antidepressant.

So its a miracle herb to cure many diseases and is very easily available on a reasonable low price.In western countries they didn't use turmeric in their food so after the recent research about turmerics health benefits, turmeric capsules have become very popular their.

In India we use turmeric on daily basic in our food but during winters fresh raw turmeric is very easily available in the market so its a good ides to use the seasonal fresh turmeric. Kachchi haldi looks like yellow ginger.This kachchi haldi ki subzi is easy to make and taste good.

As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi.This is a Rajasthani specialty and often made on special and festive occasion in winters
This subzi should be taken in moderation like a pickle or chutney.

Prep time-10 min
Cooking time-12 min
Difficulty level-easy
Spice level-medium
Cuisine-North Indian
Type-side,pickle

INGREDIENTS-

• Fresh turmeric /kachchi haldi -170 gms
• Ghee/clarified butter- 4.5 tbsp
• Cumin seeds / jeera- 1tsp
• Chili powder/lal mirch- 3/4 tsp
• Salt-to taste
• Yogurt/dahi- 1 cup

PROCEDURE-

1. Scrape fresh turmeric with a knife to remove the skin.
2. Grate with a thick grater or chop in a electric chopper.
3. Heat ghee in a heavy bottom pan.
4. Add cumin and when it become golden then add the turmeric.
5. Saute on medium heat for about 5 minutes.
6. Add beaten yogurt,salt and chili powder.
7. Keep stirring till it start to thicken.
8. When ghee start floating on top of the subzi then remove from heat.
9. Stays well for a fortnight.

Serving suggestions- Serve a tsp of turmeric subzi with your daily meals.Goes well with rice or any bread.

NOTE-

1. You can also add 1/4 cup of boiled peas at step 6.
2. The consistency of curry can be semi thick to dry,depends on your preference.

Kela Methi Nu Shaak

Mildly spiced banana and fresh fenugreek stir fry

Fresh fenugreek is available in abundance in winters.Its a good source of Iron,Vit K, roughage, nicotinic acid and protein so very good to include in your daily diet in different forms.we make different recipes with fresh methi and the most popular is Methi aloo subzi and Methi Thepla

This kela methi nu shaak is a typical Gujarati specialty its quick and easy to make and taste so good .It have all the taste-sweet from banana,bitter from methi,hot from the chilies and sour from lemon juice.
You have to make it just before serving and then it taste best. Best served with with bajra roti and aloo shaak.

Prep time-5 min
Cooking time-5 min
Difficulty level-easy
Spice level-mild hot
Cuisine-Indian,Gujarati
Type-side,curry
Serve-2

INGREDIENTS-

• Ripe banana -3
• Fresh fenugreek,chopped /methi- 1.5 cup
• Green chili,chopped -1.5 tsp 
• Ginger chopped -1/2 tsp
• Lemon juice - 2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Turmeric -1/4 tsp
• Chili powder- 1/2 tsp
• Garam masala -pinch of
• Cooking oil - 2.5 tbsp
• Cumin seeds- 1/2 tsp
• Asafoetida- pinch of

PROCEDURE-

1. Pick tender  leaves of methi and wash them well and chop finely.
2. Peel and slice banana in medium thick roundels and keep aside.
3. Heat oil in a pan and add cumin and carom seeds.
4. Then add chopped green chilies and asafoetida and stir till cumin become golden in color.
5. Now add chopped fenugreek leaves and 3 tbsp of water.
6. Cover the pan and cook till leaves get cooked.
7. Now add sugar,salt,chili powder ,garam masala and lemon juice in banana slices
8. Add turmeric powder in the pan and stir to mix.
9. Now add banana slices in the pan and stir gently.
10. Cook for few seconds or for a minute.
11. Serve hot with bajra or wheat roti.

Gajar Ka Halwa /Carrot Pudding

A popular and traditional Indian dessert made with carrot and milk.

Gajar halwa/Gajrela is a very delicious dessert /sweeet of North India especially popular in Punjab.Grated carrots are cooked in milk and sugar and then pure ghee and nuts are added to give a nice taste and crunch,addition of khoya is optional as you can make this only with milk,or can add some condensed milk.

Prep time- 10 min
cooking time 20 min
Difficulty level-easy
Cuisine-Indian
Type-dessert

INGREDIENTS-

• Carrot-1 kg
• Full fat milk-1 liter
• Sugar-250 gms
• Khoya/solidified milk-1 cup*
• Cashew pieces /Kaju-1/2 cup
• Cardamom powder-1/2 tsp
• Ghee-5 tbsp
• Pistachio -to garnish

PROCEDURE-

1. Scrape the carrots and grate them .
2. Heat  2 tbsp ghee in a heavy bottom pan,add the grated carrots and saute for a minute on medium heat.
3. Now add milk and cook on medium heat till the moisture almost dries up .
4. Add sugar and cook till it thickens again.
5. Add grated mawa ,cashew pieces and cardamom powder.
6. Mix and add 2-3 tbsp of ghee and stir fry for few seconds.
7. Serve hot .

Instant khoya/Mawa Recipe:

Take 2 cups of full cream milk powder in a glass bowl, add 2 tbsp of ghee or butter in it and mix well. Add some water and make a soft dough. Cover and microwave for 1 minute or steam in a closed container for 3-4 minutes. You may now mash or grate it and use it as required.

Note-

1-Use red Indian carrots for a nice and bright red colour,I used the American orange carrots,hence it has a orange red colour..
2-In U.P we use a good amount of ghee to fry the carrots(approx. 1 cup) and that truly enhance the taste:)

Urad Daal ki Khasta Kachori (Bedvi) / Deep fried Lentil Shells

Urad Daal Kachori /Spicy Lentil Puffs) -Specialty from the state of Uttar Pradesh and Rajasthan


Kachoris with Pumpkins and Potatoes is to Uttar Pradesh, what Misal Pav is to Mumbai, Aloo Parathas and Lassi to Punjab and Sambhar and Idli to Chennai. The essential heavy and hearty breakfast!

Kachoris are mainly made with refined flour. A Spicy stuffing of lentils or vegetables are stuffed in the small portion of dough and rolled into medium thick disc and then deep fried in hot oil.Urad daal kachori is very popular in the state of Uttar Pradesh and Rajasthan. Urad daal/white lentil is soaked and coarsly ground and then a mix of different spices are added in the filling. This crisp and delicious kachori is best served with special-Mathura ke dubki waley aloo ki subzi and khatti methi kaddu ki subzi

I have also posted -

• Aloo ki khasta kachori
• Moong daal khasta kachori
• Corn kachori
• Moong sprout kachori

Prep time-15 min
cooking time-15 min
Difficulty level-medium
spice level-medium
cuisine-North Indian
type-snack

INGREDIENTS 

For the shells:

• Refined Flour /Maida - 250 gms
• Semolina /Sooji - 2tblsp
• Salt - 1 tsp
• Cooking oil - 50ml

For the Stuffing:

• White lentil/Urad daal(white) - 1/2 cup
• Fennel seeds /saunf ,Crushed - 2 tblsp
• Chilli Powder/lal mirch - 2 tsp
• Green Chillies /hari mirch- 2
• Ginger grated  /adrak- 1 tsp
• Garam Masala - 1/2 tsp
• Asafoetida /hing- 1/2 tsp
• Coriander Powder /dhaniya- 2 tsp
• Baking soda - 1/4 tsp
• Oil - 1 tsp

PROCEDURE :  

1. Take the refined flour and semolina in a bowl, add salt and refined oil, mix well 
2. Add water to make a soft dough and keep aside.
3. Wash and soak urad daal for 4 hours, then drain and wash well.
4. Coarsely grind the urad daal, fennel, chopped green chillies and ginger in a mixer .
5. Take this mix in a bowl and add red chill powder, coriander powder, asafoetida, 1 t.s oil and mix well (it will look like the picture on the right).
6. Add soda bi carbonate to this mixture just before you start making kachoris .*
7. Take a small walnut sized ball of the dough, flatten it and stuff 1 tsp mixture in it and seal the edges.
8. Roll it a bit to make a  thick kachori (about the size of a small waffle).
9. Heat oil in wok,  Then add the kachoris to the oil, and turn down the flame to medium. Every few seconds, flip the kachoris so that they are cooked form both the sides. Fry till both sides are brown and crispy and the kachori is puffed completely.**

NOTE-

1-*Soda bi carbonate is added to ensure that  all the kachoris puff up well.

2- * *If you put the kachoris in hot oil and if it puffs up before turning the side, chances are that the daal masala will stick only to one side of the kachori,but if you turn it over once in the oil, before it starts puffing, then the masala will be on both the sides.

Khasta Gobhi /Crisp Caulflower Fritters

Crisp cauliflower fritters

Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
My favorite is Aloo gobhi ki subzi and Gobhi matar ka keema  .There are so many fried snacks but I often make this easy,delicious and crispy cauliflower fritters which I make in few variations.
Today I am sharing my favorite version of making gobhi pakora ,to make this blanched cauliflower florets are dipped in gram flour,corn flour and semolina batter and then deep fried to a nice golden colour.These Gobhi pakoras are good to serve a crowd or on any special occasion,can be served with tomato ketchup or any tangy and spicy dip.

Prep time-10 min
Cooking time-8-10 min
Difficulty level-easy
Cuisine-Indian
Type-snack,starter
Serve-4

INGREDIENTS-

• Cauliflower /gobhi  - 250 gms
• Gram flour /besan - 3/4 cup
• Corn flour - 3/4 cup
• Semolina /sooji - 1/4 cup
• Red chili powder - 1tsp
• Cumin powder - 1 tsp
• Turmeric powder- 1/4 tsp
• Salt - to taste
• Cooking oil- to deep fry

PROCEDURE-

1. Make medium size florets from cauliflower.
2. Boil 2 glasses of water add 1/2 tsp of salt and 1/4 tsp of turmeric powder.
3. When it start boiling add cauliflower florets and cook for 1 minute.
4. Drain and let it cool down completely.
5. In a bowl add gram flour,corn flour,turmeric powder, semolina, salt, chili powder and cumin powder.
6. Add water in the mixture and whisk well.
7. Make a medium thick batter and rest for 10 minutes.
8. Dip the cauliflower florets in the batter and deep fry in hot oil on medium heat.
9. Fry till golden in colour.
10. Drain on a paper napkin and serve hot.

Serving suggestions-serve with tomato ketchup or any spicy dip