Methi Sprouts Sabji,Rajasthani Dana Methi Sabzi,sprouted fenugreek bhaji

Dana Methi ki sabji or Fenugreek seeds curry is an authentic Rajasthani curry made with dry fenugreek seeds, dried fruits like dates, cashews, and raisins, and sugar or jaggery. People in Rajasthan depend a lot of dried foods like fenugreek seeds, and ker sangri due to the hot weather and unavailability of fresh vegetables. These curries are both tasty and nutritious

 

 

Fenugreek seeds are called as methi dana in hindi ,marathi ,menthulu in telugu and menthya in kannada. .  These are very aromatic and are used to season foods in Indian Cusine. They say sprouts is good for health.

Sprouting increase the nutritional value and makes it easier to digest .Raw fenugreek seeds can not be consumed more then a tsp but if they are sprouted you can eat them  without any complaint. Sprouting fenugreek seeds is quite easy.



click here to find out how to grow methi dana sprouts

Health benefits of fenugreek seeds
Fenugreek seeds are a rich source of minerals, vitamins, and phytonutrients. It is good for digestion and  help relieve constipation. It is also rich in many vital vitamins including thiamin, pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are essential nutrients for optimum health.These tiny seeds are said to regulate the blood sugar levels if consumed regularly

Medicinal uses of fenugreek seed
Its seeds have been used in many traditional medicines as laxative, digestive and as a remedy for cough and bronchitis. If used regularly, fenugreek seeds may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics. Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel is given to nursing mothers to increase milk synthesis.
.It is also a good travel food .It is best to have this methi dana ki sabzi during winters and as it is hot in nature/taaseer take in small portions during summer season.



Ingredients

2.5 cup Fenugreek sprouts/ Methi dana sprouts
6 dates (khajur)
1.5 tbsp Raisins / Kishmish
1 tbsp Green Chillies / Hari Mirch chopped
1 tsp Mango Powder / Amchoor Powder
2 tsp Red Chilli powder / Laal mirch powder
1/3 tsp Turmeric Powder / Haldi Powder
2 tsp coriander cumin powder
4 tsp sugar
Salt to taste

Tempering/tadka
3 tbsp Cooking Oil
1/3 tsp Mustard Seeds / Rai
1/3 tsp Cumin Seeds / Sabut Jeera
1/3 tsp Fennel Seeds / Saunf
4 Dried Red Chilli, Whole


Method:

1. In a pan heat the oil and then add the tempering.  When cumin start to crackle then add chopped green chilies and raisins and give a nice stir.  Now add sliced dates ,red chilli powder,cumin coriander powder, turmeric ,sugar in the pan and mix.

2. Add the sprouts and saute for a minute on medium heat. Add 1/2 cup water and salt and mix. Cover the pan with a lid and cook on low heat.


3. When the seed become slightly soft then add mango powder and cook on high heat to remove all the moisture.


4. switch off the gas stove ,when the curry become dry. Serve hot or cold


tips :
1.You can also add Fresh raw mango pieces or lemon juice instead of mango powder.
2.,Can easily stay well in the refrigerator for a week.
 

Besaniya bhindi recipe,Rajasthani besan bhindi recipe,Besanwali Bhindi masala

A delicious bhindi recipe from rajasthan which uses besan (chickpea flour) and ladys finger bhindi.



A dry, aromatic, tangy and spiced okra curry from the rajasthani cuisine.Bhindi can be cooked in various ways like,stuffed bhindi,bharli bhindi,bhindi do pyaza,bhindi masala, bhindi stir fry,bhindi raita,aloo bhindi

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.

 

i have sauted the okra. the frying or sauting okra before you prepare the curry reduces the sliminess in the okra.


gram flour is roasted and later spices are added in the dish. this is also a no onion no garlic recipe

This crisp, spiced and masala coated besaniya bhindi  goes very well with chapatis or phulkas or dal rice

Ingredients :

Bhindi(lady’s finger/Okra)- 250 grams
Oil - 2 ½ tbsp
Heeng(asafoetida) - 1 pinch
Jeera(cumin seeds) - 1 tsp
Turmeric powder - ¼ tsp
Green chillies - 4(cut into 2 long halves)
Besan(gram flour) - 1 tbsp
Dhaniya(coriander) powder - 1 tsp
Saunff(fennel) - 1 tsp
Aamchur(mango) powder - ½ tsp
Salt - add to taste or ¾ tsp
Red chilli powder - less than ¼ tsp
Garam masala - ¼ tsp
Green Dhaniya(coriander) - 1 tbsp(finely chopped)

for garnish:

½ inch ginger julienned or cut into thin strips
½ tbsp lemon juice
½ tsp water
½ tsp sugar
few chopped coriander leaves/dhania

method:
1.Wash Bhindi properly, drain water  and wipe them with a cloth till they are dry .you can keep them below a fan for half an hour so that they become completely dry.
Cut the edges off the Bhindi on both ends, now cut them into 2 halves vertically. If Bhindi is too long then it can be cut into 4 pieces.
2.in a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.heat 3 tbsp oil in a pan. add the bhindi. saute them till they are crisp and browned.drain the bhindi on paper towels to remove excess oil.
3. in the same pan, add ½ tbsp ghee.add the besan/gram flour and fry the besan till it changes color and becomes aromatic. keep on stirring while frying the besan so that it does not get burnt.

4.Pour oil in a Kadhai(pan) and heat. Once the oil heats put Heeng and Jeera to it. As you fry Jeera add turmeric powder and chopped green chillies followed by Besan, Dhaniya powder and Saunff powder. Stir fry the spices till Besan turns light brown and you get a flavorsome smell of the spices.
5 Add Bhindi to the fried spices along with Aamchur powder, salt, red chilli powder, and Garam masala.Cover Besan Bhindi Masala and allow it to cook on a low flame for 4-5 minutes. Now open the lid and check if Bhindi has turned soft, leave Bhindi uncovered for 1-2 minutes and let it cook as ypu stir it.
6 Stir Bhindi using a spoon and allow it to fry till all the spices and roasted besan coat bhindi well
7 while serving, garnish besan bhindi with the julienned ginger from the sugar syrup along with coriander leaves.

Pyaaz ki kachori | Jaipuri pyaz kachori recipe

 

My mouth starts watering at the mere mention of pyaz ki kachori...after trying irani pyaz samosa ,my next dish was pyaz ki kachori

pyaz means onion In english and kachori refers to a fried pastry filled with a spicy onion filling. A spicy onion stuffing give these kachoris an extra zing.

These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. These days you can find this favored Rajasthani snack dish in almost all the parts of North India. Now this Kachori has also become local snack dish of several regions of Indian Subcontinent.

Like all kachoris, they are eaten with asweet and spicy tamarind chutney. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.

Ingredients

For The Dough

2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For stuffing

2 cups finely chopped onions
2 tbsp oil
1 tsp nigella seeds (kalonji) or jeera (cumin seeds )
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 1/2 tsp finely chopped green chillies
2 tbsp besan (bengal gram flour)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tsp garam masala

1.5 tsp amchur powder /chat masala

salt to taste

3 tbsp chopped coriander (dhania)

Other Ingredients

oil for deep-frying

Method 
For the dough

1.Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
2.Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the onion filling :

1.heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves, green chillies .the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.next add onions and stir for 1 minute & switch off gas .remember we are just slightly cooking onions
2.Remove the mixture from the flame, add the coriander & amchur powder /chat masala and mix well.
3.Remove the bayleaves and discard them.
4.Divide into 12 equal portions and keep aside.

Method :

1. Divide the dough into 12 equal portions.
2. Roll out each portion of the dough into a 2½ inch diameter circle.
3. Place one portion of the onion filling in the centre.
4. Bring together all the sides, seal it tightly and remove any excess dough.
5. Roll the filled portion again into a 3 inch diameter circle, while ensuring that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat steps 2 to 6 to make 11 more kachoris.
8. Heat the oil in a deep non-stick kadhai and deep-fry 6 kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
9. Drain on an absorbent paper and keep aside.
10. Repeat step 8 and 9 to deep-fry 6 more kachoris in one more batch.
11. Serve immediately.

Tips:

1.Fry kachoris on slow flame for about 10-12 minutes...
2.can add one boiled mashed potato in above recipe .note quantity of potato should be very less compared to onions.but i have not used potato as i wanted a purely onion kachori
3. take care that onions should not become very soft during cooking they should still remain slightly crunchy
4.can add fresh ground coriander seeds instead of coriander powder

Besan Wali Shimla Mirch|Rajasthani capsicum besan ki sabji

Todays recipe is rajasthan style besan wali simla mirch. It has a unique flavour due to the addition of fennel seeds ( badishep) .simla mirchi means capsicum & besan means chickpea flour in english.we are using green capsicums for this but you can try it with red or yellow ones too.

Uniqueness of this recipe is not to over cook the capsicum it should be crunchy.

In maharshtra we make this sabji with a slightly different manner using capsicum & besan & it is known as pith perleli simla mirchi chi bhaji

Capsicum made with gram flour is very delicious and is prepared instantly and with ease. It one of the best Sabzi that can be packed in tiffin boxes. Serve this Sabzi as side dish.

Recipe source :Nisha madhulika 

Ingredients

Capsicum - 3

Gram flour - 2 tbsp

Green coriander - 2 tbsp (finely chopped)

Oil - 2-3 tbsp

Turmeric powder - ¼ tsp

Coriander powder - 1 tsp

Red chilli powder - ¼ tsp

Fennel powder - 1 tsp

Asafoetida - 1-2 pinch

Cumin seeds - ½ tsp

Ginger - 1 inch piece (paste)

Garam masala - ¼ tsp

Salt - as per taste or more ½ tsp

Method:

1.Wash,rinse clean capsicum. Remove stalk and seeds and cut into ½-1 inch square pieces.

2Place a pan on flame and add gram flour. Roast until it slightly changes it color and then take out in a pan. Take oil in a pan and place it on flame for heating. Add asafoetida, cumin seeds, turmeric powder, coriander powder and ginger paste. Sauté for few seconds.

3Now add capsicum, salt, red chilly powder, fennel powder, roasted gram flour and mango powder. Also add garam masala powder and stir constantly until capsicum gets coated nicely with the spices.

4.Cover the pan with help of lid and cook Sabzi on low flame. Open the lid and stir the Sabzi. Again cover it and cook for another 2 minutes. After 2 minutes again check the Sabzi. Capsicums have not become tender; cover the pan and cook for 2 minutes more. Don’t over cook the capsicum it should be crunchy.

5.Capsicum with gram flour is ready. Take it out in a serving bowl and serve with chapatti, parantha or chawal.