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.

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.

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 

Aloo Ka Halwa / Potato Pudding

Simple and delicious potato pudding

Aloo ka halwa is a popular and delicious dessert from North India specially in Uttar Pradesh. It is the easiest and quickest halwa I have ever made. It can be eaten during fasting or as vrat ka khana/falahaar. My mom used to make this halwa especially during ekadashi and other fasting day as it is quick and filling and I learnt to make this from her. I have seen that many prefer to make this halwa from raw grated potatoes but personally I like to use boiled and mashed (not grated) potatoes to make this. Do not use oil to make this halwa, use desi ghee to get that wonderful taste and aroma.

Preparation time-5 min
Cooking time-20 min
Cuisine-North Indian
Type-Dessert
Serve-4

INGREDIENTS-

• Potatoes, boiled-400 gms(3 medium)*
• Sugar-3/4 cup to 1 cup**
• Pure ghee-4-5 tbsp
• Cardamom powder-1/2 tsp
• Water-1 tbsp
• Almonds-10
• Pistachios-10

PROCEDURE-

1. Peel and mash the boiled potatoes.
2. Heat ghee in a heavy bottom pan or use a non stick pan.
3. Now add the mashed potato and saute on medium heat.
4. Keep stirring the halwa else it will start charring and sticking at the bottom.
5. After approximately 10 minutes it will change colour and turn light golden and start giving out a nice aroma.
6. Add sugar and water and keep stirring till it starts leaving the sides of the pan .
7. Now add cardamom powder and chopped almonds and pitachios.
8. Mix well and serve hot.

Note-
1-*you can also make this halwa with boiled sweet potato/shakarkand,then you have to use little less quantity of sugar.
2-* *You can adjust the quantity of sugar according to your taste.

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.