kaddu ki sabji

ingredients

1 small pumpkin/kaddu

1/4 tsp fenugreek seeds/methi seeds

1 tsp cumin seeds/jeera

1 or 2 dry red chilies (optional)

1/2 tsp red chili powder

1/2 tsp turmeric powder

1/4 tsp garam masala powder

1 tsp dry mango powder/amchur

1 tsp sugar or 2 tsp crushed jaggery

2 tbsp oil

3/4th cup or 1 cup water

a few chopped coriander leaves for garnishing (optional)

rock salt/sendha namak or common salt if not making during fasting

 

Method:Wash the pumpkin.,peel and chop the pumpkin.in a pressure cooker or pan heat oil,add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.Now add the red chilies and fry for some 15 seconds.Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.Add the sugar or jaggery,mix the pumpkin with the rest of the spices and sugar/jaggery.Add water and salt.cover the cooker with a lid and pressure cook for 7-8 minutes.

if you do have a pressure cooker than cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder. Stir the mashed pumpkin well and cook for minute or two.if the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid. the sabzi should not be dry nor watery, just in between.garnish with coriander leaves and serve hot.

gajar ka paratha

 

 

 

 

 

 

Ingredients

• 3 carrots (gajar )grated,
• ½ cup chopped coriander,
• 3 green chillies finely chopped,
• ½ tsp grated ginger,
• 1 tsp cumin seeds (jeera) powder,
• 1 tsp coriander (dhania) powder,
• ½ tsp red chilli powder,
• ½ tsp carom seeds,
• ½ tsp salt (as per required),
• 2 tbsp curd (dahi),
• 4 cups whole wheat flour ( gehun ka atta),
• Ghee for cooking.

Method:

Combine all ingredients in a bowl, mix well and then knead into soft dough, using very little water Cover the dough for 15 mins and keep it for 15 mins. Make small balls of the dough . Flatten these balls and roll like any other parantha. Pre heat the griddle (tava). Cook each Paratha with very little ghee, till golden brown spots appear on both the sides. Serve hot with curd or pickle

aloo dum in coconut milk

 

10 Small Round White Potatoes or Idaho potatoes cut into 4 pieces if they are big
2 Medium Size Red or Yellow Onions
3″ Piece of Ginger Peeled
4 Cloves of Garlic
5 Dry Red Chillies (Optional)
4 Tablespoons chopped Almonds
3 Cloves
4 Green Cardamoms
1″ Stick of Cinnamon
1 Teaspoon Cumin Seeds
1 Teaspoon of Turmeric
1.5 Teaspoon of Turmeric
3/4 Cup of Tomato Puree
1/2-3/4 Cup Light Coconut Milk
1 Tablespoon garam masala(Also available in Indian Groceries)
1 Tablespoons of Oil
7-8 Tablespoons Oil
2 Tablespoons of Raisins (Optional)
Chopped Cilantro/Coriander leaves for Garnish
Salt

Peel the potatoes and pierce them with a fork in multiple places and soak them in salt water ( they should be all covered with water) for about 1/2 hour. If the potatoes are big, cut them in halves or quarters.
Grind Ginger, Garlic & Dry Red Peppers to a paste. Cut the Onions in half and slice thinly in half moons. Drain the potatoes, & sprinkle them with 1 teaspoon of turmeric.
Heat 1 Tablespoon of oil and fry the potatoes, at medium heat till they are slightly browned on all sides. (Actually it is best if the potatoes are deep fried – but i skip that part for obvious health reasons). Set aside.
Heat the rest of the oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. After 30 seconds add the sliced Onions and fry them till they are glazed and slightly brown.
Add the ginger garlic chilli paste to it. Stir it for about 2 minutes and add the potatoes, Turmeric and salt. Fry at medium heat till the oil separates on the sides. Add the Almonds and Tomato Puree and cook for some more time, till all the puree coats the potatoes and the oil separates.
Add the Coconut Milk, Raisins (if u are using them) & Garam Masala & 3/4 cup of water and cover tightly and cook at low heat till the potatoes are fork tender. If there is any more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes and little bit more.

mirchi ka salan

 When for the first time I made ....I liked it very much...thought of sharing the receipe...enjoy

3 Nos Banana pepper.
Red chilli powder(as per taste).
1 1/2 tsp Garam masala.
Finely chopped coriander leaves.
few curry leaves.
1/2 tsp turmeric
Salt
Oil.
2 to 3 tbsp peanuts(groundnuts).
1 1/4 tsp white sesame seeds
1 tsp coriander seeds.
1 tsp Jeera.
1/4 cup shredded coconut(frozen/fresh)


Method
Heat the pan and add oil .Add the banana pepper and saute until the outer skin turns soft.Remove and keep them aside.Cut each one of them into two pieces.Add the curry leaves,turmeric powder and saute .Now its the turn for the ground paste,and the powders.Add them one by one followed by the red chilli powder,salt and garam masala.Add enough water to the mixture and then the banana pepper.Let it boil until the oil gets separated.Garnish with finely chopped coriander leaves.Serve it hot with any rice variety or roti.

rice pakora

This I made after a long time...it came out very well.My son liked the most...now I ahve to make often.

2 cup Rice (cooked)
1/2 cup greated boiled potatoes
3-4 Green chillies
1 tbsp Ginger Garlic Paste
1 large onion chopped (optional)
1/4 bunch Fresh coriander leaves
1 tsp Chaat masala powder
salt as to taste
oil to deep fry
1 tsp seesame seeds
1 tbsp red chilli powder
1 tbsp coriander powder
1/2 tsp Turmeric powder
2 tsp lemon juice 

Method:

First Wash and chopped the green chillies and coriander leaves. Mix all ingredients, except oil.
Heat oil in a kadai and dip fry the pakoras. Drain on to absorbent paper to remove excess oil and fry once again in very hot oil briefly. Drain once again on to absorbent paper and serve hot with a chutney of your choice.

Dhokla

I love dhoklas. They are yummy yummy...no words to express.
This is for my friend ..hope she and you all like the reciepe.

Ingredients:

1 cup curd
1/2 cup besan (gram flour)
1/2 tsp baking soda / soda-bi-carbonate
1/2 tsp turmeric powder
A pinch of sugar
1 tbsp lemon juice
1 tsp eno fruit salt
1 cup water
salt (to taste)
1 tsp green chillli paste
1 tsp mango powder (optional)

1 tsp oil

For the seasoning

1 tsp mustard seeds

4-5 curry patta (curry leaves)

5-6 whole green chillies (slit lengthwise)

Method:

Grease a microwave safe flat dish with little oil. Keep aside.Take a bowl, mix all the ingredients of dhokla and beat well.Pour the mixture into the greased dish.Microwave (covered) at 60% power for 5-6 mins.When ready, pour 1 cup of water (with mango powder, optional) over the dhokla till the dhokla absorbs all the water. Cover and keep aside.Heat oil for the seasoning mustard,curry leaves and green chillies.Cut the dhokla add to the seasoning.Enjoy.

I am writing two methods to do these dhokla..

Mix together besan, salt, 1 tbsp oil, 1 tbsp lime juice, green chillies and water. Start with 3/4 cup water. It should be a thick batter that goes drip drip drip from the spatula rather than of a pouring consistency.
Put a large vessel or pressure cooker with about 3 cups water on the stovetop to heat. Grease a round pan or pressure cooker insert vessel, (we like a round of parchment at the bottom as additional insurance).
Add the Eno to the batter, put into the vessel, and steam. Do not use the weight if using a pressure cooker.
Keep it for 7 minutes after you get a forceful jet of steam.
(about 17 minutes total) Turn off the flame, let it rest for 2 minutes, and test with a toothpick. If using a regular steaming contraption with a wire mesh and pan, cover and check after 15 minutes or so.
For Seasoning:
Heat remaining oil, add mustard seeds and curry leaves. When the mustard seeds pop, turn off the flame.
Let the dhokla rest for 3 minutes after steaming, then take it out and cut it into pieces.
Mix together 2 tbsps. HOT water, sugar and lime juice until the sugar dissolves. Pour into the seasoning.
Pour it over the dhoklas.
Garnish with coriander leaves and serve hot.

aamer chutney(mango chutney)

I love the chutney ...It is so yummy ..no word to express.

1 Raw Mango - 1 cut into pieces
Mustard Seed - 1/2 tsp for tempering
Dry Red Chillies -1 used for tempering.
Sugar - 1/3 Cup or as desired
Salt a pinch
oil a teaspoon
Method: Heat the oil, splatter the mustard seeds add the mango and sugar then add the cup of sugar,bring to boil.Check the consistancy and when the pieces are cooked, you can bring it down.Ready to eat .

spaghetti with rice

 

 

 

Ingredients

 

1/2 c. rice
1/2 c. spaghetti noodles, broken into 1" pieces
1 tbsp. butter
2 cup  of vegetables

2 tsp black pepper

salt as per taste
1 1/2 c. water
Onion & garlic powders to taste

 

Method:First of all boil the spaghetti as per instruction and  keep aside. Melt butter in 2 quart saucepan. Brown noodles,vegetables and rice in butter. Add  seasonings. Reduce heat, cover and simmer for 20 minutes. Makes about 4 servings.

egg biryani

I love the biryanis most because I love to eat rice.Egg biryani are the most favorites of mine.Its a whole meal are very popular too for non meatlovers(like me)

 

 

 

1/2 cup ghee / oil
4 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Biryani masala (store bought)

 

 

 

 

Method:

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.Heat 1 2 tbsps ghee  tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala). Add the yogurt and combine. Cook for 5 mts till oil separates. Turn off heat and keep aside. Take a wide deep vessel to prepare the biryani. Add drizzle some ghee all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel. Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice. Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts. Remove lid, combine gently and serve hot with raita and curry of your choice.

bhindi with peanuts

Ingredients:-
Lady's finger (bhindi) 300gms cut diagonally into 1/4'' thick slices,about 1'' long
Peanuts 1/2 cup crushed
Garlic flakes 3-4 crushed roughly
Coriander powder 1 1/2 tsp
Garam masala 1/2 tsp
Salt as per taste
Red chilly powder 1/2tsp
Oil to fry:2 tablespoon

Method:

Heat oil for frying in a kadhai to medium hot temp.Add  bhindi and fry on medium flame for about 5 minutes till it gets cooked.Reduce flame.Add garlic and fry till it changes colour.

Add coriander powder,garam masala powder,salt, and chilli powder.
Stir for a minute on low flame.Add peanuts and bhindi.Stir,serve.

fish curry(tangra macher jhol)

I learnt this dish from my mother in law, but I added little variations to it.As she cooks everything without onion and garlic, I did the variation adding to the curry.


Fish : 4-8 pieces of tangra mach

Onion : 1small, chopped finely

Ginger garlic paste:2 teaspoon

Turmaric powder: 1/2 teaspoon

Red chili powder:1 teaspoon

Tomato :1 finely chopped

Oil: to fry each fish separately.

salt as per taste.

Method:First fry the fish. Keep aside.

Take oil in a wok and sauté the onions,tomato ginger-garlic paste and the bay leaves. Add all the spices to the sautéd onions and fry a bit. Add 2 cups of water. Cook the broth till it starts boiling and then add the fish pieces, take care so that those do not break. enjoy the fish currywith rice and enjoy eating.

.