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.

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

Shakarkand Ki Chaat

Spicy Sweet potato snack - quick and oil free

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.
Traditionally sweet potatoes are grilled on charcoal for the wonderful smoky aroma but you can also bake them in an oven or just boil them in a pressure cooker.
you can mix lemon juice and dry spices only or add tamarind and green chutney,both versions taste great.

Prep time-5 min
Cooking time- 10 min
Difficulty level-easy
Spice level-medium hot
Cuisine- North Indian
Type-Snack,side
Serve - 4

INGREDIENTS-

• Sweet potato /shakarkandi  - 2  (400 gms)
• Tamarind chutney -1.5 tbsp
• Green chutney - 1.5 tbsp
• Red chili powder -1 tsp
• Black salt /kala namak - 1/4 tsp
• Roasted cumin powder  - 1/3 tsp
• Salt - to taste
• Green chili,chopped -1 tsp
• Fresh coriander,chopped -  2 tbsp
• Lemon juice- 2 tbsp

PROCEDURE-

1. Boil shakarkand /sweet potato in a pressure cooker with a glass of water,if its big then make into 2-3 big pieces.
2. Boil on medium heat fopr 3 whistles.
3. When cool down completely then peel the skin completly.
4. Chop the boiled sweet potato into medium size cubes.
5. Take a big bowl and add chopped sweet potatoes.
6. Add all the spices and both chutney and lemon juice.
7. Mix preperly add chopped green chili and fresgh coriander.
8. Serve with a tooth pick and a lemon wedge.

Tips-

1. For the smoky flavour- slice the boiled and peeled sweet potato into 1 inch thick roundels. grease a non stick flat pan with few drops of oil.arrange the sweet potato slices over it in single layer and cook on medium heat till it get nice golden color,turn the sides and cook from other side too. make cubes and make chat.
2. Can also make without the chutnies.
3. You can substitute lemon juice with orange juice.
4. Can also add some boiled potatoes and ripe banana cubes in it.

Dahi Wali Gobhi

Cauliflower cooked in mildly spiced yogurt sauce.

As the winters are just started the market is flooded with beautiful cauliflower.Its among the few vegetables which are loved by almost everyone.There are so many recipes to make with cauliflower,bake it,roast it,stir fry ,fry it -you can be adventurous with cauliflower and every times you come with a new and delicious preparation.
This dahi wali gobhi is a simple curry with fresh and tangy flvours of curd and tomato.It is quite easy to cook and taste delicious,it can be served with chapati, Lachcha paratha , pooris and also pair well with jeera rice or steamed rice.
If you like cauliflower then do check few  more cauliflower recipes from my blog-

•  Aloo gobhi ki subzi
• Gobhi Matar ka keema
• Hariyali Gobhi kofta curry
• Gobhi Matar masala

Prep time-10 min

Cooking time-20 min
Difficulty level-medium
Spice level-medium
Cuisine-Indian
Type-side
serve-4

Dahi wali Gobhi

INGREDIENTS

• 250 gms - Cauliflower/ Phool gobhi
• 50 gm - Green peas
• 1 cup- yogurt/dahi
• 3/4 cup- Tomato,chopped
• 2 tsp - Ginger,chopped or grated
• 1 tsp - Red chili powder / lal mirch
• 3/4 tsp - Turmeric powder /haldi
• 1/4 tsp - Garam masala
• 1 tbsp - Gram flour/besan
• 2.5 tbsp - Cooking oil
• 1/2 tsp - Cumin seeds /jeera
• 1/2 tsp - Mustard seeds /rai
• 2 tbsp - Fresh coriander/dhaniya
• To taste - Salt

Cooking Directions

1. Wash and make medium size florets from the cauliflower.
2. Soak it in warm salted water for few minutes to remove any impurities .
3. Wash and rinse with fresh water and wipe with a cloth napkin.
4. Heat oil in a wide and deep pan.
5. Add mustard and cumin seeds.
6. When seeds start crackling add ginger and saute for few seconds.
7. Now add turmeric powder and cauliflower florets and give a good stir.
8. Add salt,green peas and 1 cup water.
9. Cover with a lid and cook on slow heat till half done.
10. In a bowl take curd,gram flour and chili powder and mix well.
11. Add this curd mixture in the curry and mix properly.
12. Add chopped tomatoes and mix.
13. Now cover and simmer till done.
14. Add fresh coriander and garam masala when done.
15. Serve hot with poori,paratha or steamed rice.

Namkeen Lemon Daliya

Quick,easy and healthy breakfast made with broken wheat

Daliya/fada is made with unpolished broken wheat ,it is very healthy breakfast option from ancient time.there are so many recipes to make with broken wheat.you can easily substitute it with modern healthy options like oats,quinoa ,burghal etc.It is very cheap and easily available in comparison to oats etc and also very easy to cook and easy to digest so a very good option to include in your daily diet.

You can make sweets, savoury snacks, idli and many many more recipe and varieties with daliya.This Namkeen lemon daliya is a very easy and quick recipe,you just need few spices and a healthy,filling and delicious breakfast is ready to serve,its also very good to carry in lunchboxes and for travelling.
I have also posted many daliya recipes in my blog as this is a regular in my kitchen.so try this easy and healthy lemon Daliya in your kitchen.

Prep time-5 min
Cooking time-10
Difficulty level-easy
Spice level-mild
Cuisine -Indian,Rajasthani
Type-breakfast,main

Lemon Daliya

Ingredients

• 1/2 cup - Broken wheat /daliya/fada
• 1.5 tbsp - Ghee or oil
• 1 tsp - Cumin seed /jeera
• 1.5 tsp - Green chili,chopped
• 8-10 Curry leaves
• To taste - Salt /namak
• 1/2 tsp - Turmeric /haldi
• 1.5 tsp - Lemon juice
• 2 tbsp - Fresh coriander,chopped

Cooking Directions

1. Heat ghee or oil in a pressure cooker.
2. Add cumin seeds,curry leaves and chopped green chilies.
3. Add daliya and stir fry every thing till it become slightly white in colour and start giving a nice aroma.
4. Now add turmeric,salt and 1.5 cup of water and mix
5. Pressure cook on medium heat for 3 whistles or cook till done.
6. Open when cool down completely.
7. Add lemon juice and chopped fresh coriander.
8. Serve hot.

Check some more Daliya recipes-

• Daliya upma
• Daliya khichdi
• Daliya ki kheer

NOTE-
Cooking time depends on the size and quality of daliya so cook accordingly,

Red Coconut Chutney

A hot and tangy dip of roasted lentil,coconut and red chilies

In south Indian cuisine chutney and podi are very important part of the meal .Different types of chutnies are made to serve with snacks like idli ,dosa and vadas.The most popular chutney from south India is undoubtedly coconut chutney and tomato chutney.
This red coconut chutney is also very popular to serve with idli and vadas.you can adjust the quantity of red chilies according to your taste.
Chana daal is roasted in little oil and then whole red chilies and coconut is roasted to release the aroma and tamarind is added before grinding to add tanginess. Then a flavorful tempering of mustard.curry leaves and lentils is added to give a wonderful aroma.

Cooking time-5 min
Prep time-10 min
Difficulty level-easy
Spice level-tangy
Type- side,dip
Cuisine-South Indian

INGREDIENTS-

• Bengal gram/chana daal- 3 tbsp
• Fresh coconut,grated - 1 cup
• Dried whole red chilies -12
• Dry tamarind - small lemon sized
• Salt - to taste
• Cooking oil -2  tbsp
• Mustard seeds -1 tsp
• Curry leaves -10
• White lentil /urad daal - 1 tsp

PROCEDURE-

1. Heat oil in a heavy pan.
2. Add chana daal and roast on low flame till it beacome red in colour.
3. Add red chilies and saute till it change its colour.
4. Add coconut and tamarind and remove the pan from the flame..
5. Stir fry for few seconds.
6. Let it cool down completely.
7. Add the ingredients in a mixer jar .
8. Add some water and salt and grind to make a smooth paste.
9. Take out the chutney in a bowl
10. Heat 1.5 tsp of oil in a small pan and add urad daal and mustard seeds
11. When seeds start crackling add asafoetida and curry leaves.
12. Now add the tempering in the chutney and mix well
13. Stay fresh for 2 days at room temperature then keep refrigerated

Serving suggestions- serve with idli, dosa, vada, paniyaram, rice or any snack of your choice

How to Make Batata Vada , Mumbai Batata Vada Recipe

Spiced potato dumpling coated with gram flour batter and fried-very popular street food of Mumbai

Batata vada is the most popular street food of Maharashtra,It is a very popular snack of Mumbai. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars.
Boiled potatoes are roughly mashed and then few fresh herbs and spices are added in the potato mash ,then a flavorful tempering is added in it and then shaped in round balls .Then these spicy potato dumplings are dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.
There are few variation of making this vada but the main ingredients and spices remains the same.

Prep time-10 min
Cooking time - 15 min
Difficulty level - medium
Spice level - medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

Batata Vada

INGREDIENTS-

• 250 gm - Potato,boiled
• 1 tbsp - Green chili,minced
• 1 tsp - Ginger,chopped
• 1/2 cup - Fresh coriander,chopped
• To taste - Salt/namak
• 1/3 tsp - Turmeric
• 1/4 tsp - Citric acid/tatri *
• 1 tsp - Mustard seeds /rai
• 1/4 tsp -white lentil /urad daal
• 1/4 tsp - Asafoetida /hing
• 8 -  Curry leaves
• 1 tbsp - Cooking oil

Batter-

• 1 cup - Gram flour /besan
• 2 tbsp - Rice flour/chawal ka atta
• 1/4 tsp - Turmeric/haldi
• 1 tsp - Chili powder
• 1 tbsp - Hot oil
• To taste  - Salt
• Pinch of  - Soda-bi-carb (optional)

Cooking Directions-

1. Peel and coarsely mash the boiled potatoes(don't make a paste of potatoes )
2. Heat oil in a pan and add urad daal and mustard seeds.
3. When seed start crackling add asafoetida,curry leaves and green chilies.
4. Stir and then add turmeric powder and boiled potatoes.
5. Add salt and citric acid and stir to mix every thing.
6. Remove from the flame and add chopped fresh coriander.
7. Mix it and let it cool down a bit.
8. Now make small balls from this potato mixture and keep aside.
9. In a bowl add gram flour, rice flour, salt,chili powder and turmeric.
10. Add water to make a batter of pouring consistency.
11. Add hot oil and mix well.
12. Heat oil in a deep and wide pan.
13. Dip the prepared potato balls in the gram flour batter.
14. Gently add in the hot oil and deep fry on medium heat.
15. Change the sides 2-3 times in between so get a nice colour from all the sides.
16. Remove from the pan when become golden and crisp.
17. Drain on a paper napkin to absorb the extra oil.
18. Slit or poke hole in few green chilies and deep fry them.
19. Drain on a paper napkin and sprinkle some chat masala or salt over them.
20. Serve hot vadas with green chutney,ketchup and fried green chilies.

NOTE-

1-To add sourness in the vada you can add either citric acid or lemon juice.

2-Don't mash the potato completely,just mash roughly,don't make a paste of potatoes.
3-You can reduce the quantity of minced green chilies and add some red chili powder in the potato mixture.
4-for variation -you can also add some boiled peas at step -3

Guvar Phali aur Aloo ki Subzi / Cluster beans and potatoes in a tomato broth

Cluster beans and potatoes cooked in a tangy tomato curry

Guvar phali/Cluster beans are traditionally a summer vegetable and very easily available in that season. For places where it is not available at all, it is usually available in canned and frozen forms in supermarkets.

These beans are slightly bitter in taste and have a tougher texture as compared to to french beans or long beans. The edge of these beans is especially fibrous, and you'll have to de-string it. This step adds 5-10 minutes to the process, but is very important to ensure that the dish doesn't end up being excessively chewy. Once de-stringed, it is preferable to steam or boil the beans first, in case you to plan to make a stir fry or dry curry.

As this is a heavier vegetable to digest, it is always a good idea to add a little ajwain (carom seeds) to the tempering. It helps the digestion, and adds a great taste too.

The version I am posting today is a "wet curry" (or patli / rasedaar subzi). For a dry stir fried version, you may want to look at this link - Guvar phali  ki subzi

Prep time -10 min
Cooking time - 15 min
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side
Serve - 4

INGREDIENTS-

• 175 gms - Cluster beans/Guvar phali
• 200 gms - Potato /aloo
• 175 gm /2 medium - Tomato,chopped
• 1 tsp - Green chili,chopped
• 1 tsp - Ginger,chopped
• 3 tbsp - Cooking oil /tel
• 3/4 tsp - Cumin/jeera
• 1/4 tsp - Carom seeds /ajwain
• 1/4 tsp - Asafoetida /hing
• 1/2 tsp - Turmeric/haldi
• 1 tsp - Chili powder /lal mirch
• 1.5 tsp - Coriander powder /dhaniya
• To taste - Salt /namak
• 1 tsp - Lemon juice / numbu ka ras
• 2 tbsp- Fresh coriander/dhaniya,chopped
• A pinch of - Sugar/chini
• 3/4 cup  -Water

COOKING DIRECTIONS

1. Wash and string the guvar phalis
2. Chop to make big pieces of about 1 inches.
3. Peel and chop potato into big pieces.
4. Chop tomatoes in small pieces
5. Heat oil in a pressure cooker.
6. Add cumin and carom seeds,when they start crackling add asafoetida.
7. Now add chopped tomatoes and salt and stir fry till tomatoes become soft and mushy.
8. Now add powdered spices and stir fry till oil start leaving the sides.
9. Add chopped guvar phali and potatoes.
10. Mix well and add water.
11. Mix and pressure cook for about 2-3 whistles or cook till done.
12. Open the cooker when cool down completely.
13. Add lemon juice ,pinch of sugar and fresh coriander.
14. Serve hot.

Serving suggestions-serve with paratha,roti or rice

Green Chutney ,Mint and Coriander Chutney

A very popular and delicious condiment/dip  made with mint chili and coriander leaves

Green chutney/Hari chutney is the very popular and versatile Indian condiment/accompaniment that can be used in so many ways.Its a very healthy dip,zero fat and is very quick and easy to prepare as no cooking is required to make this.

This is made with fresh mint and coriander leaves,green chilies,ginger ,lemon juice and some Indian spices,all grind together to make a smooth and thick paste.It have a good shelf life if kept refrigerated.
This is mostly used for making chat / street food,as a sandwich spread,dip for snacks,a tangy side dish for Indian flat breads etc.
I have posted a slightly different and healthy version fruit and nut chutney  here and few more chutneys here

Prep time-15 min
Difficulty level-easy
Spice level-medium hot
Cuisine- Indian
Type-side/condiment/dip
Serve-8

INGREDIENTS-

• Fresh coriander -1.5 bunch
• Mint leaves -1 bunch
• Spinach leaves -8 (optional)
• Chopped green chilies - 2 tsp
• Chopped ginger -1 tsp
• Lemon juice-1.5 tbsp *
• Roasted cumin seeds -3/4 tsp
• Almonds  -8 **
• Black salt -1/2 tsp
• Salt -1/2 tsp
• Asafoetida -1/4 tsp
• Sugar -1tsp***

PROCEDURE-

1. Pluck the mint leaves from the steams.
2. Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves only as soft steams of coriander can also be used and have lots of flavour)
3. Wash all the greens and chilies with enough water.
4. Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
5. Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.

MY NOTES -

1-*Can also use lemon size ball of tamarind OR  3 tbsp of peeled and chopped raw mango instead of lemon juice.
2- Can substitute almonds with 2 tbsp of roasted peanuts or walnuts.
3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves  then can omit sugar.
4- Add 1 tbsp of  chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
5-Love spicy food - then try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .

Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.

Aloo Tamatar Ki Subzi - Potato and Tomato Curry

Quick and easy tangy potato and tomato curry

Aloo tamatar ki subzi is a classic combination and the most popular curry of North India.This is amongst the easiest and most delicious recipe to make with a combo of potatoes and tomatoes.This is made on all festive occasion as well as a daily quick fix curry. It goes very well with pooris, Bedvi ,  Daal poori , but you can serve it with any Indian bread.You can also make this for fasting as it is made without using onion and garlic like all my recipes

Boiled and mashed potatoes are cooked with tomato puree and then a simple but flavourful tempering is added in the end,so you don't need to stand beside the pan to stir fry all the masala etc.just add everything and let it cook for about 6-8 minutes and then just add the tempering and a delicious curry is ready to serve .
The consistency or thickness of the potato curry depends on individual choice ,as some prefer to make it quite thick and some like to have it on thinner side so add water according to your preference.

If you like potato curries then check these -Vrat ki aloo curry,  Mathura ke dubki waley aloo  , Dahi ke aloo,  Dum aloo masala , Aloo Gobhi ki subzi  and many more potato recipe in my blog

Prep time - 10 min
Cooking time -15 time
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side,main
Serve - 5

INGREDIENTS-

• Potato/aloo, boiled- 4 (450 gms)
• Tomato/tamatar ,chopped -350 gms
• Green chilies/hari mirch ,chopped - 1 tsp
• Fresh coriander,chopped- 2 tbsp
• Turmeric powder/haldi -3/4 tsp
• Chili powder /lal mirch - 1.5 tsp
• Coriander powder/dhaniya - 1tsp
• Sugar/chini- 1 tsp
• Salt /namak- to taste

Temering /waghar/tadka

• Cooking oil /Tel - 1.5 tbsp
• Clarified butter /ghee - 1.5 tbsp
• Cumin seeds/jeera - 1 tsp
• Asafoetida /hing -1/4 tsp
• Curry leaves /kadi patta - 10
• Whole red chilies,dried - 4
• Kashmiri red chili powder - 1/2 tsp

PROCEDURE-

1. Peel and coarsely mash boiled potatoes.(don't make a paste)
2. Grind chopped tomatoes and green chilies in the mixer and make a fine and smooth paste.
3. Take a pan and add mashed potatoes and the ground tomato paste.
4. Add all the dry spices, few curry leaves  and 2 .5 cups of water in the pan.
5. Mix well and let it cook on medium heat for about 7-8 minutes or till it thicken slightly.
6. Now heat oil and ghee in a small pan.
7. Add cumin seeds ,when seeds become golden in color add asafoetida ,curry leaves and whole red chilies.
8. Switch off the flame and after 2-3 seconds add the kashmiri mirch powder in the tempering.
9. Now pour the tempering over the boiling gravy.
10. Switch off the flame and add chopped coriander in the curry.
11. Cover with a lid and wait for 5 minutes so it will absorb all the flavors.
12. Serve hot.

Serving suggestions-serve with poori ,paratha or any bread.

NOTE-

1. You can add little more or less water in the curry according to the consistency you want to have in the curry .
2. Can also add some boiled peas at step -3 

Sama Ke Chawal Ka Uttapam

Sago barnyarn millet and potato pancakes -food for fasting

Sama /samu /varai  or Barnyan millet is a seed ,which is very easily available in Indian stores.It is quite small in size and round in shape,almost similar to thick semolina.It is a complex  carbs and rich in fibre so can be easily used on daily basis.It absorb a good quantity of water so is quite filling.
In North India it is mainly used during fasting as grains ,lentils and rice are not consumed during fasting,fox tail millet,sago,water chestnut flour  are few commonly used seeds or millets which are used during fasting.there are many recipes to make with samu.
I have already posted-

• Sama ki khichdi
• Sama aloo ki tikki
• Sama ki idli

Prep time-10 min
Cooking time- 15 min
Difficulty level-easy
Spice level- medium
Cuisine-North Indian
Type-snack,vrat ka khana
Serve-3

Sama uttapam

Ingredients

• 1 cup - Samu /samak /tandul /varai
• 1/2 cup - Sago pearls /Sabudana
• 1 medium - Potato,boiled
• 1.5 tbsp - Yogurt/dahi
• To taste - Salt/namak
• 3/4 tsp - Pepper powder /kali mirch
• 2 tsp - Green chili,chopped
• 3 tbsp - Fresh coriander,chopped
• 1 tsp - Cumin seeds

Cooking Directions

1. Wash and soak samo and sabudana in enough water in separate container for about 6 hours.
2. Grind them into fine paste with little water(don't add too much water )
3. In a bowl add yogurt,salt and the ground paste and make a batter of pouring consistency.
4. Add finely grated or mashed boiled potato and mix.
5. Grease a non stick griddle and pour a ladle full of batter.
6. Spread to make a medium thick pancake.
7. Sprinkle pepper powder,cumin seeds,green chilies and fresh coriander.
8. Drizzle some ghee or oil on the pancake.
9. When get cooked then flip the side and let it cook from other side.
10. When become golden then remove from the pan.
11. Serve hot with green chutney and aam papad chutney

NOTE-

You can also add some grated or chopped vegetables on the uttappam at step 8

Sama and Potato Tikki - Navratri Special Recipe

Crisp and delicious patties made with barnyarn millet,potato and spices (food for fasting)


Most of the people in North India fast during Navratri and eat only satvik food as grains and pulses are prohibited during fasting .
Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta,Ramdana are commonly used  for making pattices, pooris and pilafs.
All fruits can be used but in vegetables only Potato,sweet potato,colacosia ,yellow pumpkin,yam,bottle gourd,cucumber,raw banana are prefered,and only some selected spices can be used during fasting i.e sendha namak(rock salt),pepper powder,mango powder,asafoetida and cumin seeds.But it may vary from region to region and family traditions and rituals.

I often make sabudana vadas but today I wanted to try something different, so just tried this sama and potato pattice and it turn out crisp and delicious,we all loved this new and delicious recipe:)

Prep time-20 minutes
Cooking time-10 minutes
Difficulty level-easy
Spice level-mild
Cuisine-Indian
Type-snack,vrat
yields-approx 25 pieces

INGREDIENTS-

• Sama/Maraiyo/Mordhan/Varai -1/2 cup
  
• Potatoes/aloo ,boiled-4 (medium size)
• Green chilies,chopped-1.5 tsp
• Ginger/adrak, chopped- 1tsp
• Fresh coriander/dhaniya,chopped- 3 tbsp
• Pepper powder/kali mirch- 1tsp
• Cumin seeds/jeera- 1 tsp
• Mango powder/amchoor - 1.5 tsp
• Salt/namak -to taste
• Cooking oil/Ghee- 3 tbsp 

PROCEDURE-

1. Add sama and 1 and 1/4 cup water in the pressure cooker and pressure cook for 3 whistles on medium heat.
2. When cooker cooled down completely then take out the cooked sama in a bowl and mash with a spoon and then let it come to room temperature.
3. Mix together grated potato,sama and all the ingredients and mash well.(the proportion of cooked sama and boiled potato mixture should be almost same)
4. Grease your palms and make patties of same size from the mixture.
5. Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till  they become golden and crisp from both the sides.(avoid deep frying)
6. Drain on a paper napkin and serve hot.

Note-
you can also add 2 tbsp of crushed peanuts at step-3

For more fasting recipes please check -vrat ke recipes

How To Make Lemon Rice

Simple and flavourful peanut and lemon rice -a South Indian specialty

Rice is the staple diet of South India and there are so many ways of making simple but flavourful rice pilaf .Many South Indian rice preparations are very quick and made by using left over rice.I love rice and often try different recipes to make quick and filling rice preparations.

lemon rice is a very popular south Indian preparation .It is very flavourful and can be made with either left over boiled rice or  fresh boiled rice. Its a dry preparation so a good recipe to use for lunch boxes and as a travel food.It is also offered as prashad in many south Indian temples.
If you have left over rice then it can be made in a jiffy,just a tempering of urad daal, mustard, peanuts and curry leaves are added in boiled rice and then lemon juice is added to give that tangy flavour. Addition of cashew nuts is optional.

This rice is a complete meal in itself so you don't need any accompaniment to serve with it but papad,salad and coconut chutney goes very well with this preparation .

Prep time-10 min
Cooking time-15 min
Difficulty level- easy
Spice level- mild spice
Cuisine- South Indian
Type-main

INGREDIENTS-

• Boiled rice - 2.5 cup
• Pea nuts /moongphali - 2 tbsp
• Lemon juice- 2 tbsp
• Curry leaves -10
• Green chili /hari mirch,chopped - 2 tsp
• Ginger/adrak,chopped -1/2 tsp
• Cooking oil - 2 tbsp
• Mustard seeds/rai - 1.5 tsp
• Asafoetida/hing - 1/4 tsp
• White lentil /urad daal - 1 tsp
• Bengal gram /chana dal - 1tbsp
• Whole red chili /sadut laal mirch - 4
• Cashew nuts /kaju - 12
• Turmeric /haldi-1/2 tsp
• Salt/namak- to taste

PROCEDURE-

1. Heat oil in a heavy and broad bottom pan.
2. Add peanuts and stir fry on low flame till golden in colour
3. Drain and keep aside.
4. Now add urad daal,chana daal and when it start's to get some colour add the cashew nuts and stir
5. When cashew start's getting a nice color then add whole red chilies,green chilies ,curry leaves and asafoetida.
6. Add turmeric,fried peanuts,boiled rice and salt and stir to mix well.
7. Switch off the flame and then add lemon juice and mix.
8. Keep it covered for about 10-15 minutes so it absorbs all the flavours and the urad daal and chana daal will also become slightly soft.

Serving suggestions-Serve with salad, papad,coconut chutney or tomato chutney

Check some more rice recipes-

• Puliyodharai
• Minty Tomato rice
• Curd Rice
• Vangi Bhath
• Sichuan kimchi rice
• Mexican chili bean rice

Kolhapuri Misal Pav (Spicy Tomato Stew with Sprouts)

Spicy tomato stew with moth sprouts and topped with Indian croutons

Misal Pav is a very popular street food/breakfast from Maharashtra. Healthy and spicy, there are a few different versions of making this, depending on the region. Misal is a medley of sprouts, a spicy broth and a crispy topping, served with fresh sweet buns (pavs).

I've never had misal pav before but had been wanting to try this from a long time now. A few days back I found this recipe in one of my old dairy, and I tried it immediately. I had no clue its such a wonderful dish, and will surely be making this more often!

This Kolhapuri Misal recipe, as the name suggests, is a popular street food from the city of Kolhapur. It consists of three main parts: 

1. Freshly ground spice mixture.
2. Stir frying the sprout mix (usal)
3. A spicy and tangy tomato broth (kat). 

The three are then topped with Indian fried savory mixes (namkeen/farsan), which is then collectively called as Misal, and served along with fresh sweet buns (pavs).

This recipe may look daunting because of its length, but is actually a very quick and easy to follow recipe. Enjoy my version of hot and spicy Kolhapuri Misal Pav!

Prep time-10 min
Cooking time-20 min
Difficulty level-medium
Spice level-hot
Cuisine-Indian
Type-snack,street food
Serves - 4

Ingredients-For sprouts/usal

• Moth/Matki sprouts - 3 cups
• Refined oil/tel - 3 tsp
• Mustard seeds/rai - 1/2 tsp
• Cumin seeds /jeera- 1 tsp
• Curry leaves - 8
• Asafoetida /hing- 1/4 tsp
• Chili powder /mirch- 1/2 tsp
• Turmeric/haldi - 1/2 tsp
• Salt/namak - 1 tsp

For the dry spice mix (masala)

• Refined oil/tel-1/2 tsp
• Cloves /laung-6
• Pepper corns/sabut kali mirch- 8
• Cinnamon /daalchini -1/3 inch
• Cumin seeds /jeera -1 tsp
• Coriander seeds /sabut dhaniya -1 tsp
• Sesame seeds /safed til -1/2 tsp
• Fennel seeds /saunf -1/4 tsp

For the broth (rassa/kat)

• Coconut, dessicated and dry roasted - 1.5 tbsp
• Tomatoes, chopped - 2
• Ginger, chopped - 1/2 inch
• Kashmiri Red Chilies, whole -4
• Tamarind /imli  - 1 /2 inch
• Misal Masala-1 tsp*
• Turmeric /haldi -1/3 tsp
• Chili powder /mirch -2 tsp
• Jaggary/gur-1 tsp
• Salt /namk -1 tsp
• Water- 3 cup
• Refined oil-3 tbsp

For garnishing and serving

• Sweet Buns (Pav) -8
• Mixed Namkeen - 4 tbsp
• Fresh Cilantro - 2tbsp
• Lemon wedges - 4
• Sweet Chutney - 4 tbsp (optional)
• Yogurt - 3 tbsp (optional)

PROCEDURE-

1. For the Dry Masala (Can also use readymade masala )
1. Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala). 
2. When the cloves start swelling up, remove the spices and grind to make a fine powder. 
3. Take out in a bowl and keep aside.
2. For the Sprouts/Usal
1. Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
2. Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
3. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
4. Add 1 cup water, cover and cook till water almost dries up.
5. Take out in a bowl and keep aside.
3. For the Broth 
1. Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
2. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
3. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
4. Boil the broth for around 3-4 minutes.

How To Serve- 

1. Take a individual serving bowl and then add sprouts, pour the hot broth on top, depending on how spicy do you want your misal to be.

2. Garnish with Namkeen Sev/Farsan and chopped fresh cliantro.

3. Serve with sweet buns/pavs and another small bowl of just kat/broth.

MY TIPS and NOTES--

1-*To make moth sprouts-  
 Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover   with a muslin cloth and keep covered for 2 days to sprout them.
2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste. 
7-Misal also tastes great with steamed rice .