Tameta Batata Nu shaak |Gujarati style aloo tamatar sabji

Ingredients:
2 cups peeled Potato cubes
1/4 teaspoon Mustard Seeds (rai)
1/2 teaspoon Cumin Seeds (jeera)
2 teaspoons Green Chilli-Ginger Paste
2 Tomato, chopped
1 pinch Asafoetida
1/2 teaspoon Turmeric Powder (haldi)
1 teaspoon Red Chilli Powder (lal mirch)
1 teaspoon Coriander Powder (dhania powder)
1 teaspoon Cumin Powder (jeera powder)
1 teaspoon Sugar (optional)
2 tablespoons Cooking Oil
1½ tablespoons Fresh Coriander Leaves, chopped
1¼ cups Water
Salt


Method:

Heat oil in a heavy bottomed pan or kadai. Add mustard seeds; when they begin to crackle, add cumin seeds and asafoetida followed by green chilli-ginger paste. Stir and mix well.

Add cubed potatoes and sauté for 3-4 minutes.Add chopped tomatoes, salt and sugar and sauté for 3 minutes.

Add red chilli powder and turmeric powder and sauté for 1 minute.

Add 1¼ cups water and let mixture boil over medium flame. When boils, cook covered on medium to low flame until potatoes are cooked, stir every 4-5 minutes.

It would take around 10-15 minutes to cook completely. If required, add more water and cook for few more minutes. (Time and water required may vary according to type of potatoes and thickness of pan.)

Add cumin powder and coriander powder, mix well. Turn off the heat. Transfer it to a serving bowl, garnish with fresh coriander leaves and serve.


Tips:

Add 1 teaspoon crushed garlic to make it  more tasty
Adjust the amount of sugar according to your taste or completely avoid it if you don’t like mild sweet after taste

Gajar matar sabji|How to make punjabi carrot green peas sabji

This quick, easy and nutritious  Carrot & Peas Stir Fry is great comfort food and perfectly goes with simple paratha and roti (Indian bread) .



Gajar means carrot , & matar is green peas in hindi.This sabji is a north style sabji which makes the use of punjabi garam masala.

the best thing about these dishes is that they are very easy to make with minimal ingredients readily available in ones kitchen

If you are interested in matar gobhi aloo varieties you can check

Aloo matar dry

Aloo matar rassa bhaji

Aloo gobhi 

Aloo matar gravy 

Ingredients

2-3 medium size carrots/gajar
1 cup peas/matar, fresh or frozen
1 tsp cumin/jeera
1 inch ginger/adrak, finely chopped or grated
1 or 2 green chilies/hari mirch
½ tsp red chili powder (optional)
1 tsp coriander cumin powder
pinch kasuri methi
1/2 tsp garam masala powder or punjabi garam masala
Lemon juice or amchur powder - 1 tbsp
2 tbsp oil
½ cup water
a few chopped coriander leaves/dhania patta for garnishing (optional)
rock salt or salt as required



Method


1.Peel, rinse and chop the carrots/gajar.

2.Heat oil in a pan or kadai. add the cumin and fry them.add the ginger and green chilies. fry for a minute or till the raw smell of the ginger disappears.

3.Add the carrots, and peas/matar along with the salt. saute for 3-4 minutes.add kasuri methi, all masalas except garam masala.

4.Add ½ cup water and stir. cover and let the veggies cook. keep on checking and stirring in between if the veggies start to get browned, add some more water.
5.Cook the veggies for 15-20 minutes till they are done. sprinkle garam masala and stir well.garnish gajar matar sabzi with coriander leaves.squeeze lemon juice or sprinkle amchur powder & mix well
6.serve gajar matar hot with some phulkas as a side dish with dal-rice combo .




Tips

1.Can add one chopped tomato & onion to above recipe.
2.Can even add boiled potato to above sabji

Bhindi masala gravy recipe, how to make bhindi masala curry recipe

Todays recipe is for all bhindi ie ladysfinger lovers .This is a punjabi style bhindi masala gravy which tastes similar to one found in restaurants .



It is a delicious curry made with onion tomato curd gravy with few indian spices.

If you want to make it richer you can add 1 tbsp each of cashewnut /melon seeds paste & add 1 tbsp of cream to below sabji .I have kept it simple
Also i have puried the onions along with tomatoes ,if you desire you can keep onions chopped & tomatoes puried.



Ingredients


To grind
3 medium ripe red tomatoes 
1 large onion or 2 medium onions
½ inch ginger/adrak
4 to 5 garlic/lahsun
1 to 2 green chilies/hari mirch
2 tbsp yogurt/dahi/curd
2 cloves/lavang
1 green cardamom/choti elachi
½ inch cinnamon/dal chini
1 single strand of mace/javitri

other ingredients:
250 grams bhindi/okra/lady finger
1 tsp punjabi garam masala (optional - see notes)
1 small to medium tej patta or bay leaf
1 tsp feenel seeds (badishep)
¼ tsp turmeric powder/haldi
1 tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
2 tbsp oil for frying bhindi
2 tbsp oil for making gravy
½ tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required


Method:


1.Wash okra/bhindi very well in running water a few times. then drain them completely in a strainer or colander.wipe each okra with a kitchen napkin. there should be no moisture on them. you can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
2.chop the okra into 1.5 to 2.5 inch pieces. keep aside.

3.In a  blender jar grind ingredients mentioned above under "tO GRIND" & blend to a fine paste



4Heat 2 tbsp oil in a kadai or pan. add bhindi pieces and saute them on a low flame.stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.keep aside


5.In the same kadai or pan, add 2 tbsp oil. add tej patta &fennel seeds and fry for about 5 to 7 seconds.lower the flame. then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.stir the spice powders quickly. you can also switch off the stove top while adding and mixing spices powders,so that they don't get burned.



6.Now add the tomato onion curd paste,salt that we made in step 3 on a low flame saute till the masala paste thickens and you see oil leaving the sides.




7.add about ¾ cup water and stir very well. you can also add ½  cup water for a thick gravy or ¾ cup water for medium gravy ,add the sauteed okra. stir again.


8 Let the curry  simmer on a medium flame. cook for about 3 to 4 minutes till the bhindi absorbs the aroma and flavor of curry. don't cook bhindi in the gravy for longer time as then they become mushy.
9 Lastly add ½ tsp kasuri methi and 1 or 2 tbsp of low fat cream at this step (if using)
stir and then add 2 tbsp chopped coriander leaves. stir again and switch off the stove top.


10 serve bhindi masala gravy garnished with a few coriander leaves with chapatis or paratha.



Tip:

1.If you want to make it richer you can add 1 tbsp each of cashewnut /melon seeds paste while making onion tomato curd puree 
2.Can add 1 tbsp of cream to above sabji in step 9
3.If you are no adding whole spices like cardamom,cinamom etc while making onion tomato puree the add punjabi garam masala in step 9 along with kasuri methi & cream 

Health benefits of Yellow capsicum

Are You planning to make noodles, soup or any paneer dish today? One ingredient you must have in your refrigerator is capsicum or bell pepper.
Not only does capsicum add a unique flavour to the dish, it also has many health benefits: 

Have you seen the Red, Yellow, and Green Bell Peppers in your local grocery stores? Have you ever bought them or used them for your meals? Well, I used them and sometimes still do for my soups, salads, or whatever I can use them in. I really like the taste of the red sweet bell pepper, then I’d say the yellow one is next in line of taste for me, and then the green one. 



These Bell Peppers are from species called Capsicum Annuum and are called sometimes as Sweet Peppers. Usually these peppers are Red, Yellow, or Green, but from time to time people can get or find an orange pepper or even a purple one. Bell Peppers taste kind of sweet and kind of bitter, the red ones seem to me a little sweeter than others. People from around the world cook these peppers in many different ways, some eat them fresh and alone without anything else, some enjoy them in fresh salads, some put them in stir fry dishes or soups, and some stuff them with ground meat and cook them that way to enjoy it later.

Today we will see health benefits of yellow capsicum 

Yellow peppers aren't only delicious, they are also good for you. Consuming just one yellow pepper provides the body with 7 percent of the daily recommended intake of vitamin A, 15 percent of vitamin B6, 568 percent of vitamin C and 500 percent of potassium. This means that even if you only eat a few pieces of the pepper, you're still providing your body with a nutritious and beneficial snack.

Now, let’s see the Nutrients and Health Benefits of a Yellow Pepper.
The Nutrients of one large (186 grams) Raw, Sweet, Yellow, Bell Pepper are:

- Vitamin A
– Vitamin B1, Thiamin
– Vitamin B2, Riboflavin
– Vitamin B3, Niacin
– Vitamin B5, Pantothenic Acid
– Vitamin B6, Pyridoxine
– Vitamin B9, Folate, Folic Acid
– Vitamin C (Extreme Amount)
– Protein
– Calcium
– Iron
– Magnesium
– Phosphorus
– Potassium
– Sodium
– Zinc
– Copper
– Manganese
– Selenium
– Natural Fats
– Carbohydrates
– Dietary Fiber
– Calories

According to these Nutrients, the Health Benefits of Yellow Bell Pepper should be:

Vitamin C:
– Improves wound healing
– Prevents cells from damages
– Improves gums health
– Improves teeth health
– Improves Immune System
– Protects from free radicals
– Reduces Aging
– Lowers Risks of some Cancers
– Improves Iron absorption
– Improves Lung health
– Prevents from frequent colds
– Protects from frequent infections

Vitamin B6:
– Supports Brain Function
– Provides Healthy Energy
– Reduces Risk of Heart attack
– Supports Nervous system
– Protects from homocysteine build-up
– Reduces fatigue
– Lowers chance of anemia
– Helps protect from eczema
– Helps protect from dermatitis
– Supports healthy skin
– May reduce seizures

Nimki recipe

A delicious Indian snack which can be stored for months

Nimki has a flavor of kalonji and is crispy like namakpaare.It is somewhat similar to tikhat shankarpale. It has salty and spicy taste. Serve them with kasundi or green coriander chutney, in both ways you will like its special taste.

 You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. 

Recipe source :MANJULAS KITCHEN

Ingredients:

• 1 cup all-purpose flour, (maida, plain flour)
• 2 tablespoons sooji fine, samolina
• 2 tablespoons oil
• 3/4 teaspoon salt
• 1/4 teaspoon cumin seeds
• Approx. ¼ cup warm water
• 18 whole black pepper for garnishing
• Also need oil to fry

Method

Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.

Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.

      Divide the dough into 18 equal parts.

    Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.

Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.

Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.

Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.

Take them out over paper towel, which will absorb the extra oil.

Tips

1. If the nimkies are cooked on high heat, they will not be crisp.
2. Nimkies can be stored for a month in airtight containers.

Punjabi chicken curry |how to make north style chicken curry

PUNJABI STYLE CHICKEN CURRY is appetisingly fragrant spicy curry is easy to make and is excellent served as part of an Indian buffet.

Chicken curry with Naan and rice, is one of the most popular dish all over the world.



Chicken curry is a very simple dish, it is prepared with chicken pieces and cooked with spices, yogurt, tomatoes, onion and garlic. There are endless variations to chicken curry every region in India has their version of chicken curry.  Here is the North Indian style basic chicken curry recipe

INGREDIENTS

4 tbsp oil
2 cloves
1 sticks cinnamon
2 green cardamom pods
1 tsp cumin seeds
2-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
1.5 tbsp chilli powder
1 tbsp ginger garlic paste
3-4 tomatoes, puréed
1/2 cup curd
pinch kasuri methi
250 g boneless chicken
½ tsp garam masala
1 handful coriander leaves


METHOD

1. marinate chicken with 1 tbsp ginger garlic paste .Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic. 

2. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and red chilli powder,coriander powder & jeera powder, and stir for 15 seconds. Pour in the tomato puree and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes. 

3. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes.  Check with a fork; once it is tender it is done. 

4. Add the garam masala & kasuri methi&chopped green chilli & simmer for 2 minutes.

5.Garnish with coriander leaves and serve with rice or Indian flatbreads and raita or any vegetable dish. 

Aloo Gobhi paratha |How to make Aloo Gobi ke Parathe

Todays recipe is not about aloo gobhi sabji but about aloo gobhi paratha.Its a variation of famous punjabi aloo paratha.Gobhi refers to cauliflower & aloo means potato in hindi.bhi ke parathe

This paratha is the combination of aloo paratha & gobhi ke parathe.

The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi Paratha. Using whole wheat flour instead of plain flour or Maida makes this Parathas healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh home-made butter would be a great option

Parathas sure are filling, and will keep your child satisfied till the next meal. 

ALOO GOBHI paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish!  A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.



It can be served with pickles or curd.The filling of these parathas is very flavorful. 
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of mixed Parantha.


Ingredients :

For dough
Wheat flour - (2 cup)
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Carom seeds (ajwain-owa) - 1/2 tsp (Optional)

For  stuffing :

1/2 tsp cumin seeds (jeera)
1/2 tsp ajwain (owa/carom seeds)
1/2 cup blached and grated cauliflower
1 tsp ginger paste
2 green chilli sliced
1/2 tsp red chilli powder 
1 tsp coriander (dhania) powder
2 tsp chaat masala/amchur powder
1 tsp punjabi garam masala
salt to taste
1 cup boiled and mashed potato
Salt-1 tsp
Asafoetida-1/4 tsp
coriander leaves - 1 tbsp

Method:

Dough

1.In a bowl add wheat flour ,methi leaves,  Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.

2.Cover the dough and keep aside for 15-20 minutes.



For the Stuffing :

1.heat water with some salt & turmeric & let it boil.add the sliced cauliflower florets and switch off the flame. cover the pan and keep aside for 15-20 minutes.
2.meantime rinse the potatoes and boil or steam them in a pressure cooker or steamer. they should be well cooked and falling apart. so that you can mash them easily.
3.now drain the cauliflower and  dry it completely in a kitchen towel,grate/chop the cauliflower finely and take all of it in a bowl


4.add the mashed potatoes to grated cauliflower along with the remaining ingredients mentioned above under stuffing. mix well and keep aside.

 

Paratha :

1.Place pan(Tawa) on gas and heat.

2. Make small  lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter.



3. now put 1 1/2 tsp mixed veg stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. 



 
  

4.Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling  parantha as it should not tear while rolling. 


  

 5.Put rolled parantha on hot  tawa, apply oil/ghee  on both sides, turn over time to time and cook till both sides turn brown.

 

6.Stuffed Mixed Veg Parantha is ready.Serve hot with lemon pickle ,curd or mixed veg raita

Sweet and sour veggies recipe | Hot sweet sour veggies by Nita mehta

This recipe is picked up from Nita mehtas chinese cooking book.sweet and sour vegetables is a popular indo chinese recipe. the sauce in which vegetables are simmered is sweet and sour .

Sweet & sour veggies goes well with veg fried rice, veg noodles, garlic fried rice, veg hakka noodles or even just plain steamed rice or noodles.

Best part is you can use veggies of your choice.Sweetness comes from sugar ,sourness from vinegar & pineapple & soya sauce & hotness from red chilli paste

Ingredients

   

1 carrot - cut into diagonal slices

4-5 medium florets cauliflowers/ half purple cabbage ( i had used purple cabbage)

6-7 slices of cucumber

1 small capsicum (red/yellow/green) - cut into ½” pieces

2 slices tinned pineapple ( i didnt use it)

½ cup pineapple syrup or juice

2 tbsp oil

1-2 green onions - cut into slices

½ tsp red chilli paste

1½ tsp roughly crushed or minced garlic

¼ cup tomato ketchup

5 tbsp vinegar

½ tsp soya sauce

4 tsp sugar

½ tsp salt or to taste

1 stock/soup cube - crushed

3 tbsp cornflour mixed in ¼ cup water

Method:

1. Boil 1½ cups water with ½ cup pineapple juice. Add carrot and cauliflower. Boil for 2 minutes.

2. Add tomato ketchup, vinegar, soya sauce, sugar, salt and stock-cube. Keep aside.

3. Heat 2 tbsp oil in a kadhai. Add white of onions, garlic and red chilli paste. Stir for a minute.

4. Add remaining vegetables - cucumber, pineapple and capsicum. Stir for a minute.

5. Add the vegetables in pineapple syrup to the wok. Bring to a boil.

6. Add cornflour paste, stirring all the time. Cook for 2 minutes on low heat. Serve hot with rice or noodles.

Tips

You can use veggies of your choice like beans,brocolli,babycorns,zucchini in above recipe

Eggless strawberry mousse recipe, quick strawberry mousse recipe

Now strawberry season is about to get over .Hence I thought of making this ausome strawberry mousse before strawberries vanishes .Got amul fresh cream from market specially to make this one.

A mousse (French 'foam' /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.[1] Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit



I have made this mousse using normal mixer & hand whisk .You can even use an electric blender to whip the cream

This is the perfect dessert if you are having special guests. Make it ahead of time, set in individual portions and keep in the fridge till you serve.




Ingredients
250 grams strawberry ( 10-15)
100 ml cream, 25% to 35% fat or even 50% fat ( i used half cup from amul fresh cream)
4 tbsp sugar or add as required.


Method :

1.Rinse Strawberries properly, hull and chop the strawberries. next add them to a mixwer or grinder along with sugar and blend to a smooth puree without any strawberry chunks.



2.Pour 1 tbsp of the puree in shot glasses or bowls.( I love strawberry puree so i added about 2 tbsp in each glass)



3.Now  pour chilled cream to the strawberry puree in the mixer and pulse 8-10 times till the cream is well blended with the strawberry puree.



4 Remove the mixture in a bowl & whick it with a hand whisk till soft peaks are formed.

5.spoon the mousse in the shot glasses or bowls.cover and refrigerate for 4 to 5 hours or till well set.



6.serve the eggless strawberry mousse chilled and garnished with strawberry slices or grated chocolate.

eggless strawberry mousse

Tips:

1.I have used Amul cream with 25% fat content you can use any other brands cream with 25% to 35 % or even 50% fat
2.If you like you can add few strawberry chunks in the mousse.
3.adjust sugar as per tanginess of strawberry
4 Let it to set atleast for an hour and then dig in.
5 You can use even powdered sugar instead of  normal sugar