Methi Batata nu shaak |Gujarati aloo methi recipe

Methi Batata nu shaak is delicious daily meal subji.  I have already posted punjabi aloo methi sabji.

Todays recipe is gujarati style of making aloo methi sabji . methi means fenugreek seeds & shaak means vegetable in english & ofcourse batata means potato in english.this is a dry veggie which can be enjoyed with poori ,roti or chapati or even dal chawal

It is traditional kathiyawadi subji especially in winter season.

Ingredients

3-4 medium Potatoes (Bataka/aloo) – boiled & cut in 1 inch cubes
1 bunch methi / Fenugreek leaves (chopped)
1 tsp Lemon Juice

For Seasoning

 4 tbsp Oil

1 tsp rai/ Mustard seeds
1 tsp jeera / Cumin seeds
1 tsp til/sesame seeds
2.5 tsp Ginger- green Chili paste
1/2 tsp sugar
½ tsp Turmeric powder
1 tsp Garam masala
1 tsp Cumin Coriander powder
Salt to taste

Method :

Wash methi leaves 4-5 times in running water,chop them and keep aside

Cut the potatoes into cubes

Heat oil in a pan at medium flame.

Now add mustard seeds, when it splutters, add cumin seeds,sesame seeds & hing

Add turmeric powder, fenugreek leaves and potatoes, mix them well.

Now add ginger-chili paste,sugar and salt according taste.

Cover it and let it cook for 2 minutes

When it cooks add garam masala and cumin- coriander powder.

Switch off gas & add lemonjuice & mix well

Tip:

Sugar is completely optional in this recipe, if one is ok with a slightly bitter taste of fenugreek leaves than it will be completely ok to skip it

.

Carrot upma recipe | Gajar sooji upma

Upma is a popular maharashtrian & southindian breakfast dish .Upma is usually made with Semolina (called Rava or Suji in India).

A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago.

 A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts.

 For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

I am posting the carrot rava upma recipe today as the main ingredient is carrot.


Ingredients
1 cups semolina (rava-medium size),
2 1/2 to 3 cups water,
1 chopped tomato
1 onion chopped
3-4 red/green chilies
small carrot chopped
1/2 cup carrot cut into pieces
1/4 cup soaked and shelled peanuts or broken cashewnuts,
1 tsp sugar,
salt to taste,
2 tbsp ghee (clarified butter) /oil,
2 tsp mustard seeds or 2 tsp split black gram (urad dal),
1/2 teaspoon asafoetida,
10-12 curry leaves,
fine shev &coriander leaves for garnishing


Method

1.Put 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes)
2.Keep water to boil in a pan
3. Heat ghee/oil in a pan.add hing. Add urad dal or mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves and peanuts or cashewnuts. Fry for some time.
4. Add tomato & chopped onion, chopped carrot & saute for 2 minutes.next add rawa & mix it well. Add salt and sugar and keep stirring
5.When the water comes to a boil, add water slowly  mixing after each addition, to keep from forming lumps.. Remove the lumps, if any
6. Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.squeeze 1 tspn lemon juice.
7. Garnish with yellow shev and coriander leaves. Serve hot with mango or chili pickle.

Tips and Variations:

1)Chopped onions, green peas, corn, tomatoes can be added for a different taste. If you add tomatoes, you may skip the yogurt.
2)The proportion mentioned here is for medium size semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 4 to 5 cups of water. For fine rava, reduce the amount of water to 3 cups.
3)Drizzle a little bit of ghee on top before serving.
4)Try garnishing with 'shev/sev' (fried noodles).

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.

Corn cheese toast | Cheese corn toast

Cheese corntoast makes a wonderful breakfast item. It is a modified version of cheese chilli toast with the addition of iron rich corn.I have used the indian sweet corn.you can even use the american corn.This is one of the best recipes for kids and almost looks very similar to a mini pizza. Cheese corntoast is nice oven grilled hot crispy savory yet a healthy and nutritious breakfast that gives a great start for the day.











Cheese corn toast doesn’t need much of a preparation time and is very simple and easy to prepare. It is one of the instant snacks

It is a very nutritious and extremely popular with kids and a rich source of proteins, carbohydrates and calcium. When served hot cheese toast just melts in mouth. If you want you can add other vegetables also like chopped tomatoes, shredded cabbage or carrot etc. Kids will love it in their breakfast or evening snacks along with a glass of milk or fresh juice. The key is making the food,,,,,,,,,,,,,, fun to eat

Pls note i made it on a tava .you can check my bread pizza recipe here.

Ingredients

6 brown bread slices

1 cup sweet corn
1 cup grated processed cheese
2 tbsp tomato ketchup
1/4 cup chilli flakes  

 2 green chilli sliced

pepper (kali miri) powder as needed

Mixed herbs

For serving
tomato ketchup



Method

 
1. Take grated cheese in a bowl, add green chillies or paprika ,Sweet corn,pepper powder,mixed herbs , tomato ketchup and mix well

2. Next spread this on the bread slices

3.Place bread slices on a hot tava /griddle & bake for about 5 minutes or till crisp at the bottom and the cheese has melted

4.Cut into rectangles or triangles & serve with tomato ketchup or mayonnaise

Tips :

 
If you want you can add other vegetables also like chopped tomatoes, Corn, shredded cabbage or carrot etc. 
Few health benefits of cheese

Cheese doesn’t get enough credit for it’s health benefits which include things like cancer prevention, bone strengthening, and cavity fighting, but the best part is that is also tastes great! Cheese has a very high concentration ofessential nutrients in cheese including high quality proteins and calcium. There are also other elements in cheese such as phosphorous, zinc, vitamin A, riboflavin, and vitamin B12.

4