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.