Gobi ki Lazeez Sabzi....

Gobi ki Sabzi..

Ingredients:

Half kg Cauliflower (Gobi) cut into medium sized pieces
12-15 Nutrela soya chunks
2 small tomatoes - chopped
1 medium sized Onion - finely chopped
2-3 green Chillies - cut into medium sized pieces

1/4 tsp Jeera (Cumin)
1/4 tsp Mustard seeds (Rai)
1/4 tsp coriander powder
1/4 tsp garam masala
2 pinches of black pepper powder
2 pinches of Turmeric powder
Finely chopped Green coriander for garnishing
Salt to taste
2 tbl spoon of oil for cooking

Procedure:

1. Wash Cauliflower pieces in hot water and keep them aside.
2. Soak the Nutrela soya chunks in warm water with a pinch of salt in it and leave it aside.
3. Heat cooking oil in a pan.
4. Add Jeera, Mustard seeds, turmeric powder & chopped green Chillies till saute.
5. Then add finely chopped Onion and cook till it turns golden brown.
6. Add finely chopped tomatoes and cook well.
7. Add Add coriander powder, garam masala, black pepper powder and salt to taste. Stir for a while.
8. Then Add washed Cauliflower pieces to the pan. Mix well and then close the lid.
Leave the Cauliflower to be cooked for 15 mins.
9. Then take out the Nutrela soya chunks out of the warm water and squeeze well.
Add them to the sabzi and mix.
10. Leave the content to be cooked well for another 5-6 mins or until the cauliflower is cooked
properly.
11. Garnish the sabzi with finely chopped & washed Green coriander leaves.

Serve Hot with Chapattis!!

Gobi - Soya ki Lazeez sabzi !

Many more recipes yet to come.. keep visiting.........Thank you!

Whole Bengal gram snack..

Tasty, Healthy & Nutritious Snacks..

Bored of everyday breakfast and you want to prepare a healthy breakfast or an evening snack, do try this recipe...

Ingredients:

2 cups whole Bengal gram (Chickpea) soaked in water overnight.

2 small tomatoes - chopped

1 medium sized Onion - chopped 

2-3 green Chillies - finely chopped

1/4 tsp Jeera (Cumin)

1/4 tsp Mustard seeds (Rai)

A pinch of Turmeric powder

2 pinches of coriander powder

2 pinches of garam masala

2 pinches of black pepper powder

Finely chopped Green coriander for garnishing

Salt to taste

2 tsp of cooking oil

Procedure:

1. Pressure cook whole green gram for 2 whistles and keep it aside.

2. Heat oil in a pan.

3. Add Jeera, Mustard seeds, turmeric powder & chopped green Chillies till saute.

4. Add chopped Onion and fry for 2-3 mins. It can be half fried.

5. Add chopped tomatoes and fry for 2-3 mins.

6. Add coriander powder, garam masala, black pepper powder and salt.

7. Stir for a while and then add pressure cooked green gram. Mix the content well.

 And garnish with finely chopped green coriander.

Serve hot!!

A Healthy snack!

Crispy Sooji ki Kachori

Sooji ki Kachori...



Ingredients for Stuffing:

4 medium sized potatoes chopped into small pieces.
3-4 finely chopped green Chillies
1/2 cup peas
2 small Carrot (Finely chopped)
1/4 tsp Mustard seeds
1/4 tsp Jeera (Cumin seeds)
1/4 tsp Methi (Fenugreek) seeds
1/4 tsp black Pepper powder
Salt to taste
2 tbl spoon Oil
2 pinches turmeric powder
2 pinches garam masala
1/4 tsp of Coriander powder


Ingredients for Kachori:

250 gms Sooji / Rawa (Semolina)
1/4 tsp Ajwain (Carom)
2 pinches Salt
2 tsp oil


Procedure to prepare Sooji for Kachori:

1. Heat 2 tsp oil in a pan
2. Add Carom / Ajwain in it.
3. Pour 4-5 cups of water in the pan & let it boil.
4. Add Sooji slowly into the Pan and keep stirring it.
5. Cook for 3-5 mins and the mixture should be thick enough to make balls out of it.
6. Turn off the stove and keep the Sooji content aside to cool down.


Procedure to prepare the stuffing:

1. Heat 2tbl spn oil in a pan.
2. Add Mustard seeds, cumin seeds, Methi seeds, turmeric powder, Green chillies and let it saute.
3. Then add chopped potato pieces, peas & Carrot and add salt to taste.
4. Close the lid of the pan and cook it for 10-15 mins until the potatos & carrot are cooked well.
5. Then add Coriander powder, black pepper powder and garam masala. Stir the mixture for 2 mins and then turn off the stove.

The Potato stuffing

Procedure to make 'Sooji ki Kachori':

1. Heat some oil in a pan to deep fry the Kachories.
2. Knead the Sooji content to make it thick dough. Use water or wheat flour in your hand so that the sooji does not stick to your hand.
3. Make medium sized ball and give it a shape of a bowl.
4. Put the potato stuffing inside and roll the sooji bowl to make it a potato covered ball.
5. Pat the ball a little with your palm to flatten the two sides of the ball.

The preparations..

6. Put it in the heated oil on medium flame and let it fry until it becomes golden brown in color.

Take the Crispy Kachories out and server them HOT with pudina/mint chutney.

Fried Barbati !!

Fried "Long Yard Beans" !!

Ingredients:

Barbati

Half kg Barbati (Long Yard Beans) cut into small pieces.
1/4 tsp of Fenugreek seeds (methi dana)
1/4 tsp of mustard seeds
1/4 tsp of Jeera
1/4 tsp of Sauf
Salt to taste and oil to cook
A pinch of turmeric powder

1/2 teaspoon of garam masala powder.
3-4 green chillies cut into small pieces.

Procedure:

Wash the Barbati properly.
Heat the cooking pan / kadhai very hot.
Then pour 2 tbl spn cooking oil in the pan.
Then put Fenugreek seeds, mustard seeds, Jeera, turmeric powder and Sauf.
Put green chillies as well.
Now, add the washed Barbati and close the lid of the pan.
Let it cook for 10-12 mins (keep mixing it well at some intervals of time so that it does stick to the pan)
Then put salt as per your taste and cook it again with the lid open.
Now, once see them getting fried put some garam masala and keep mixing.
Fried Barbati is ready to server.

Fried Barbati..

Serve them hot with Chapattis or Daal-Rice.

Pua - The famous Holi recipe..

Lets cook something sweet now :)

Ingredients:
250 grams Maida flour (Refined flour)
Half ltr boiled milk
oil for frying
500 grams sugar
1/2 tsp Sauf (Fennel)
7-8 finely cut Badam (Almonds)
7-8 finely cut Kaaju (Cashew nuts)
10 gms Kismish (dry grapes)
10 gms grated dry coconut

Procedure: 1. Mix Maida flour, sugar and milk to form SMOOTH, medium thickness batter. 
2. Add Sauf, Badam, Kaaju, Kishmish and grated dry coconut into the batter and keep aside for 30 min.
3. Heat oil in a shallow flat bottomed pan.
4. Carefully spread the mixture in the pan and fry till golden brown.

Serve them as a sweet dish!

During Holi festival people prefer to eat Puas with non-veg too..

Keep visiting for many more....... :)

Tangy Masala Brinjal!

Here's a Tangy Masala Brinjal recipe which I tried yday. It was so yummy and tasted just like a spicy pickle... Try it out..

Ingredients:

250 gms of small thin Brinjals.
1 big Onion
2-3 Green chillies
1 spoon Ginger-garlic paste
1-2 Tomatoes
2 pinches of turmeric powder
3 tsp Coriander powder
1 tsp of garam masala powder
2 Cloves
Half spoon Black pepper powder
1/4 tsp of Tamarind (Imli) paste
Oil for cooking
Salt to taste

Procedure:
1. Wash the Brinjals and split them into half vertically. Make sure it does not get part in to two separate pieces.
2. Mix the coriander powder and the garam masala in a a bowl.
3. Fill in the mixture inside the half sliced Brinjal. And keep them aside.
4. Cut the onion, green chillies & tomato into small pieces.
5. Grind chopped onion, tomato & green chili along with the cloves and black pepper powder in the mixer to make a fine paste.

The preparation!

6. Heat some (1 tbl spn) oil in a Pan.
7. Pour the paste in it and leave it for cooking for 10-12 mins until the raw smell of onion goes off and the paste becomes thick. Keep stirring regularly.
8. Then put the brinjals in the pan and close the lid. Cook for 10-15 mins on a medium flame and keep stirring at regular intervals.
Once cooked leave the pan open and stir for 2 more mins.
The tangy tasty brinjal dry is ready to be served with HOT Chapatis or Parathas!

Tangy Brinjal with Hot Chapatis..

A closer view

More yet to come........... :)

Perky Tangy Tomato Paratha!

The Tangy Tomato flavoured Parathas!

   

Ingredients:

 3 medium sized Tomatoes

2-3 finely chopped green Chillies

1/4 teaspoon of Jeera (Cumin)

1/4 teaspoon of Garam masala powder
Half spoon of ginger-garlic paste
A pinch of turmeric powder
Salt to taste

Oil

2 cups of Wheat flour

Half cup of Besan (Bengal gram powder)

Half cup of Maida

*Makes 5-6 Parathas

Procedure:

Heat the oil in a pan.

Put the finely chopped green chillies, Jeera & ginger-garlic paste and saute.

Add the turmeric powder, garam masala & salt to taste.

Then add chopped tomatoes and leave it for cooking.

Stir the mixture well and let it cook for approx 5 mins until the mixture becomes thick.

Leave the mixture for 5-10 mins to cool.



The Tomato mixture while cooking

Then add 2 cups of Wheat flour, Half cup of Besan and Half cup of Maida and add the spicy tomato paste in a bowl.

Knead then well and make a soft dough.

Make small balls out of the kneaded dough and then roll them into Parathas using the flour for rolling.

The Dough

Heat the tava Roast the paratha properly and apply ghee/butter/oil on it till golden brown spots appear on both the sides.

Server hot with any chutney or pickle you like!



Roasted yummy Parathas!



Enjoy the meal and keep waiting for more...... :)

Mixed Daal Yummy Dhoklas!

 

A Recipie for Yummy Dhokla's.. I just tried it today and it came out very well!

Ingredients for seasoning:

Vertically half cut green chillies

one teaspoon of Jeera

one teaspoon of mustard seeds

Salt to taste

Little oil for seasoning.

Ingredients for dhokla:

1. One small cup of Moong daal (yellow)

2. One small cup of split black gram skinless (Urad daal)

3. One small cup of Rice

4. Two cups of split bengal gram (Chana daal)
5. 2-3 green chillies
6. Small piece of ginger & a half teaspoon of baking soda.

Soak all of them in water (except green chillies & ginger) for 1 whole day. And then grind them to paste in the mixer in the evening.

(The grinded paste can be as thick as the idli batter)

Do not refrigerate the batter and leave to ferment the whole night.

Morning before you start cooking add little salt and a half teaspoon of baking soda powder in the batter and mix well.

Now, apply 2-3 drops of oil in a flat container and pour a little of batter in it.

The Dhokla mix before steaming!


Pour some one glass of water in the pressure cooker and keep the container in it.

Close the cooker lid and do not put whistle for it.

With the medium flame leave the mixture for 7-8 minutes.

Then open the lid and leave the container to cool for at least 5 mins.

Now, season the dhoklas with the above mentioned seasoning items and cut it into small pieces.

Your Yummy Dhoklas are ready to serve with any chutney!

The Yummy Dhoklas..

Enjoy ur meal.. :)

Aam ka Murabba!

Ingredients:

2 medium size Totapuri Mangoes.
200 gms Sugar
2 Elaichi buds (Cardamoms (green))
1 teaspoon of Ghee

Wash the Totapuri mangoes and peel them.
Cut them into either small pieces or grate them finely.
Heat a pan and pour 1 teaspoon of Ghee in it.
Put the finely chopped/grated mangoes in it.
Keep stirring and cook for approx 10 mins at medium flame.
Then put Sugar and mix well. If the mangoes are too sweet you can use less sugar as per your taste.
Keep stirring and cook it for 10-15 mins or until the content becomes thick jelly type.
Open and add two elaichi buds and mix.
The tasty aam ka murabba is ready to eat! You can now preserve it in the fridge as well.
Happy eating :)

French beans fry..

Ingredients:
Half kg French beans cut into long pieces.
Quarter teaspoon of Fenugreek seeds (methi dana)
Quarter teaspoon of mustard seeds
Quarter teaspoon of Jeera
Quarter teaspoon of Sauf
Salt to taste and oil to cook
A pinch of turmeric powder
A half teaspoon of garam masala powder.
3-4 green chillies cut into small pieces.

Procedure:
Wash the french beans properly.
Heat the cooking pan / kadhai very hot so as that the vapours are visible.
Then pour oil in the pan (oil should be little more as compared to other regular curry that we make)
Then put Fenugreek seeds, mustard seeds, Jeera, turmeric powder and Sauf.
Put green chillies as well.
Now, put the french beans cut into small pieces and close the lid of the pan.
Let it cook for 10-12 mins (keep mixing it well at some intervals of time so that it does stick to the pan)
Then put salt as per your taste and cook it again with the lid open.
Now, once see them getting fried put some garam masala and keep mixing.
French fried beans are ready to server.

Serve them hot with chapattis!