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.

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

1 Min Chocolate Mug Cake - Eggless

Chocolate mug cake made in microwave in just a minute

I love to bake but have limited my baking experiments now as my children are not so fond of baked goodies due to the calories its loaded with so I am left with just one option to try small sizes of cakes and cup cakes to bake.
Microwave in my house is used just for heating purposes,never cooked anything in it. I read many recipes to make cake and muffins in microwave but never tried any as in my opinion anything cooked ,baked or steamed will turn a bit dry and rubbery as compared to normal stove top cooking or oven baking.
There are so many microwave mug cake recipes on the net but I was a bit skeptical about trying them, but when I saw the mug cake recipe on Shireens blog ,I wanted to give it a try and believe me it turned out so moist and good that who ever tasted it loved it.
The ingredients are simple and easy and you can adjust the sugar and coco powder according to your taste.Addition of nuts and choco chips is optional ,you can add or just skip them.
Do try it and you will surely get addicted to this easy and quick mug cake,its so easy that even your kids can make it when ever they want to treat themselves.

If you love baking then do check many baking recipes on my blog - here

• Blue berry Muffins
• Fruit and nut cake
• Microwave oreo cake
• Olive and rosemary foccasia

Prep time -2 min
Cooking  time -1.5 min
Difficulty level - easy
Cuisine -International
Type-bake,dessert
Serve-1

INGREDIENTS-

• 2 tbsp - Refined flour /maida
• 1.5 tsp - Unsweetened coco powder.
• 1.5 tsp - Sugar
• 1/4 tsp - Baking powder
• Pinch of - Salt
• 2 tsp -  Chocolate chips (optional )
• 1 tsp - Crushed walnuts
• 1 tbsp - Fruit jam
• 2 tbsp - Milk
• 1 tbsp - Cooking oil

Cooking Directions-

1. Take a microwave safe mug.
2. Add flour,sugar,coco powder,salt and baking powder.
3. Mix well and add choco chips and walnuts and mix.
4. Now add milk, jam and oil.
5. Stir to mix properly.
6. Now keep the mug in the microwave.
7. Cook on micro high for 1 minute 10 seconds.
8. Wait for 2 minutes.
9. Now remove from microwave and ENJOY

Note-

1. You can add any fruit jam, marmalade or nutella of your choice ,I have added my favorite orange marmalade.
2. Addition of nuts and choco chips is optional ,you can add or skip them.
3. Cooking time may differ slightly depending on your microwave
4. It taste great with icecream :)

Instant Badam Halwa / Instant Almond Halwa

Quick and easy Almond dessert

On Diwali or any festive occasions we make many sweets and savory items to enjoy with our family and friends. Many sweets are made fresh, while some can be planned and made ahead of time.

Badam ka halwa is a sweet which can be made and stored in the refrigerator and easily remain good for about 15 days.you can just heat it in the microwave and serve to your guests.

Traditionally, almonds are soaked overnight, peeled and then made into a paste. Then the paste is stir fried in ghee and this process takes quite a bit of time and effort. I have learnt this instant type of quick recipe from my mother who is an awesome cook.

You have to grind raw almonds to make a slightly coarse powder and then stir fry in ghee and then sugar and water is added and cooked on medium heat till it thicken .You can also use milk instead of water or use half half both.

Prep time-5 min
Cooking time-20 min
Difficulty level - easy
Cuisine-Indian
Type-dessert
Serve-5

Badam halwa

INGREDIENTS

• 100 gms /1 cup - Almonds/badam
• 1.5 tbsp - Semolina/sooji
• 5 tbsp - Ghee /Clarified butter 
• 1/2 cup - Sugar/chini
• A pinch of - Saffron/kesar
• 1/2 tsp - Cardamom powder/elaichi
• 1/2 cup - Milk
• 1/2 cup - Water

COOKING DIRECTIONS-

1. Grind dry almonds in a mixer to make a powder.
2. Heat ghee in a heavy bottom pan.
3. Add semolina and fry it it become pink in color.
4. Now add almond powder and stir on low heat till it start giving a nice aroma.
5. Add milk and water and cook ,keep stirring to avoid lumps
6. When water start boiling add sugar and saffron.
7. Cook it started to thicken and almost dries up.
8. Now add cardamom powder and mix.
9. Serve hot.

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.