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.

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.

Amla Mirch ki Achari Subzi

Healthy stir fry made with Indian gooseberry and green chilies

Amla /Indian Gooseberry is green in colour and have slightly bitter sour in taste.Amla  is a power house of goodness. a great source of vitamin C,very good for skin and hairs. A very rich source of antioxidants and fibre, good for diabetic and heart patients and help in reducing body weight and many more health benefits, so it is a good idea to use amla daily in our diet.

In Indian cooking Amla is used usually to make murabba,pickles and candy,but we can also make delicious subzi which is healthy and consume less oil. Today I am sharing my favourite recipe of making Amla mirch ki achari subzi,hope you all will enjoy it.
you can also check-

• Amla ki chutney
• Amla ki launji

Prep time- 10 min
Cooking time-8 min
Cuisine-Indian
Type-side,pickle

INGREDIENTS-

• Indian gooseberry /Amla -350 gms
• Green chilies /Hari Mirch - 100 gm
• Mustard oil /sarso ka tel - 2tbsp
• Turmeric powder/Haldi - 3/4 tsp
• Chili powder/Lal mirch -3/4 tsp
• Pickle masala /Achar ka masala -2 tsp (optional)
• Coriander powder/Dhaniya- 1tsp
• Sugar/Chini- 1tsp
• Salt/namak-to taste

Tempering /Waghar

• Mustard oil- 2 tbsp
• Cumin seeds/Jeera-1 tsp
• Fenugreek seeds/methi dana- 1tsp
• Fennel seeds/saunf- 1 tsp
• Asafoetida /Hing - 1/4 tsp

PROCEDURE-

1. Wash amla and put in the pressure cooker with a glass of water.
2. Pressure cook for 1 whistle on medium heat.
3. When cooker cool down completely then open it and drain amla from the water.
4. Gently press the boiled amla to seperate the wedges or use a knife to seperate them and remove the seed.
5. Wash green chilies and trim the stem and chop to make big slices .
6. Heat oil in a pan and add the tempering ingredients.
7. When seeds start crackling add the chopped green chilies and saute for few seconds.
8. Now add turmeric,amla pieces and all the spices and mix and stir well.
9. Cover the pan and simmer for 5 minutes(or till amla get cooked completely)
10. Open the lid, add sugar and stir fry for a minute.
11. Serve with rice,roti or any bread of your choice OR use as an instant pickle.

Note-
1-Use mild variety of green chilies to make it.
2-Can use any cooking oil of your choice.
3-If readymade pickle masala is not available then either use masala from your mango or chili pickle jar or just skip it,will  taste great both ways.

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

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 

Ghughni / Matar Chaat / Dried Peas Potage

An easy to make and popular spicy snack made of dried peas

Ghughni is a chaat/street food from Eastern India, and is a very popular Bengali snack and is also quite popular in Uttar Pradesh and Bihar.

During my childhood days street food hawkers carrying hot and spicy ghughni in a big brass pateela were a common sight outside schools, on the road sides, near cinemas halls or just by the roadside.

Ghughni is made with dried yellow peas/dried green peas. Peas are soaked, boiled, tempered , cooked with tomatoes and spices and then garnished with radish, tomatoes and green chilies. A spoonful of hot green chutney and little bit of tamarind chutney is added  to make it more tangy and spicy.

It can be served as a chaat, snack or can be enjoyed with hot kulchas, parathas or pooris. Ghughni is also used as a stuffing for pani puri, instead of the usual boiled potato and chickpeas, in eastern Uttar Pradesh.

The consistency of ghughni depends on your personal choice - some prefer it very thick, some make it with a little bit of gravy the way I made it, but it tastes great either way!

Prep time - 15 minutes
Cooking time - 20 minutes
Difficulty level - easy
Spice level - medium hot
Cuisine - Indian
Type - Side dish/Chaat
Serve-5

INGREDIENTS-

• Dried Yellow peas /matra - 1 cup
• Tomatoes/tamatar, chopped - 1 (125 gms)
• Boiled potato/aloo -  1(optional)
• Green chilies/ hari mirch, chopped -1 tsp
• Ginger/adrak, grated -1 tsp
• Turmeric powder/haldi  - 3/4 tsp
• Chili powder/lal mirch - 1tsp
• Garam masala - 1/2 tsp
• Tamarind pulp/imli  - 4 tsp
• Salt/namak  - to taste
• Black salt /kala namak- 1/4 tsp
• Sugar/chini - 1/2 tsp

Tempering-

• Cooking oil/tel - 2.5 tbsp
• Cumin seeds/jeera -1 tsp
• Bay leaves/tej patta - 2
• Cinnamon/daalchini - 1/3 inch

To Garnish

• Radish/Mooli, grated - 1/2 cup
• Tomatoes/tamatar, chopped - 3/4 cup
• Green chilies/hari mirch, chopped - 2 tsp
• Fresh coriander/dhaniya chopped - 2 tbsp
• Lemon juice/nimbu ras - 2 tsp
• Mint chutney /pudina chutney- 4 tsp
• Tamarind chutney/imli chutney - 3 tsp
• Roasted cumin powder /bhuna jeera- 1tsp
• Chili powder/lal mirch - 1tsp

PROCEDURE-

1. Wash the peas and soak them in enough water for 6-8 hours .
2. Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
3. Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
4. In the same pan add cumin seeds, bay leaves and cinnamon.
5. When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
6. Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
7. Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
8. Cover and simmer for 5-6 minutes till done.
9. Now add the garam masala and mix well .

How to serve-

1. Take around 3/4 to 1 cup of ghughni in a serving bowl.
2. Add some green chutney and tamarind chutney and mix.
3. Add boiled and fried potatoes (I have not added them).
4. Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
5. Sprinkle lemon juice, roasted cumin powder, black salt and chili powder. 
6. Serve immediately.

Quick version-

1. Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
2. Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.

Aloo Parwal Subzi

Aloo Potol Dalna-Potato and pointed gourd curry cooked with Indian spices.

Parwal is a seasonal vegetable and is available during summers till monsoon season. Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal.

This vegetable is easy to digest so recommended for the patients with weak digestion,constipation,jaundice and  is specialy good for stomach ailments.

In North India Parwal is made in slightly different style,specially made in the form of dry curry/bhujia but some even prefer to make it in a thin gravy.

Parwal is a also a favorite vegetable at my in laws place,though my childeren don't like this but my husband loved this vegetable in all forms.I have also posted the recipe of making  Stuffed parwal  .

This is my version of making Bengali Aloo Parwal Rasa with a slight North Indian twist.Hope you all will enjoy this .

Prep time-15 min
Cooking time-35 min
Difficulty level-medium
spice level-medium hot
Cuisine-Indian
Type- side dish
serve-4

INGREDIENTS-

• Potato /aloo -3 (medium)
• Pointed gourd /parwal/potol  -8 (medium)
• Yogurt/dahi - 2.5 tbsp
• Turmeric /haldi -1/2 tsp
• Chili powder /lal mirch -1 tsp
• Garam masala-1/4 tsp
• Coriander powder/dhaniya -1 tsp 
• Fresh coriander /hara dhaniya- 1tbsp
• Sugar/chini -1/3 tsp
• Salt /namak- to taste
• Water-1.5- 2 cup

Grind together-

• Tomato,chopped- 3
• Green chilies,chopped- 2
• Ginger-1/2 inch

Tempering-

• Mustard oil /sarso ka tel 2.5 tbsp*
• Whole red chilies /lal mirch -3
• Green cardamom /hari elaichi -4
• Cinnamon /daalchini -1/3 inch
• Cumin /jeera-1 tsp
• Cloves /laung -2

PREPARATION-

1. Wash and peel potatoes and chop into medium size pieces.
2. Wash and trim both the ends of parwal,slit from the center and chop into thick pieces.
3. Grind together tomato,green chilies and ginger and make a smooth paste.
4. Heat oil in a pan and deep fry parwal  till they shrink in size but remain green in colour.
5. Deep fry potatoes till they get half cooked and get a nice golden colour.
6. Take 2.5 tbsp oil in a pan and add the tempering ingredients-cumin,green cardamom,cloves and cinnamon.
7. When cumin become golden then add the tomato paste and saute for a minute.
8. Now add all the dry spices and yogurt and stir fry till oil start separating.
9. Add fried aloo and parwal and mix well.
10. Now add around 1 cup of water(can add more if you want a thin gravy)
11. Cover the pan with a lid and simmer till potato and parwal become soft and gravy thickens.
12. Add a pinch of garam masala,sugar and fresh coriander and cook for a minute.
13. Serve hot with luchi, paratha or daal- rice.

NOTE-
1- You can substitute mustard oil with any cooking oil of your choice,but for the authentic flavour I prefer mustard oil.
2- You may shallow fry the parwals and use boiled potatoes(80%)for a low fat version.
3- No need to peel or scrape parwals otherwise they become soft and mushy and loose the crispiness.
4- water can be added according to the consistency of the curry you want to have .

Lauki Tamatar ki Subzi

Mildly spiced bottle gourd and tomato curry

Lauki /Bottle gourd is a summer special vegetable. It has excellent health and nutritional benefits and is very low in calories. Lauki is considered among the top recommended vegetables in Ayurveda as it is very quick and easy to digest so this is very good for sick and weak patients,you can give the boiled bottle gourd puree to small kids also .As it is very mild and blend in taste so you can do so many variation and experiments with this humble vegetable.It is also a low budget and very easily available vegetable so can be easily used and made regularly.

I usually mix it with lentils and make Chana daal and lauki ki subzi , Lauki ka kofta and Lauki ka raita ,not only curries but sweets and desserts can also be made with lauki ,I have posted the recipe of making healthy and easy -Lauki ki kheer and Lauki ka halwa.

When you go to buy bottle gourd try to choose a small or medium size firm bottle gourd with bright and shiny green colour, as big sized lauki may be over riped and mature and have hard peel and thick seeds which didn't taste good and take much time to cook.A simple trick which I learned from my mother is to lightly press your nail in the bottle gourd peel, if it is tender and fresh then your nail will very easily pierce the bottle gourd but if you cant press easily then it is surely over ripe and hard so avoid buying such type of bottle gourd.

Every one in my family likes lauki so I make it often. Lauki taste great with mild and fresh herbs so you don't need to add too much spices and oil  in bottle gourd curry.  This mildly spiced tomato and lauki ki subzi is a favourite of everyone .I have used fresh spice to make this curry,Tomatoes gives a very nice and fresh tangy taste to this curry.You can also add a small potato in the curry if you wish.but don't add too many powdered spices.

Prep time -10 min
Cooking time -10 min
Difficulty level - easy
Spice level - mild
Cuisine - North Indian
Type -side,main

INGREDIENTS-

• Bottle gourd /lauki /gheeya- 550 gms
• Tomato/tamatar,chopped -200 gm (2 medium)
• Green chili /hari mirch, chopped- 2 tsp
• Turmeric powder /haldi - 1/2 tsp
• Salt /namak- 1 tsp
• Sugar /chini- 1/3 tsp
• Ghee or cooking oil- 2 tbsp
• Cumin seeds /jeera- 1tsp
• Asafoetida /hing- 1/3 tsp
• Fresh coriander/dhaniya - 1.5 tbsp

PROCEDURE-

1. Peel bottle gourd and chop in medium size pieces.
2. Heat ghee or oil in the pressure cooker.
3. When ghee become warm then add cumin seeds.
4. When seeds start crackling add chopped green chilies and asafoetida.
5. Now add chopped tomato and salt.
6. Stir fry for few seconds.
7. Add turmeric and chopped bottle gourd in the cooker.
8. Add 1 cup of water in the vegetables and mix.
9. Close the lid of pressure cooker and cook on medium heat .
10. Cook for about 3-4 whistles or till it cooks completely.
11. When cool down completely then open the cooker and mix sugar and chopped coriander.
12. Mix and serve with a spoon of ghee on top.(optional)

Serving suggestions- Taste best with hot and fresh chapatis or parathas.

NOTE-

1. Choose fresh and tender bottle gourd ,hard bottle gourd take much time to cook and didn't taste very good.
2. Make sure to remove all the hard and thick seeds of bottle gourd, but no need to remove the small tender seeds.
3. You can add some more water if you want a thin gravy.
4. You can also add a piece of potato if you like.
5. Can use ghee or oil in the tempering but ghee taste best in bottle gourd curry.
6. Can add 1 tsp of lemon juice if needed.