Category Archives: Indian Vegetables & Curries

Chow Chow Curry[North Indian Style]

I have been introduced to this vegetable when I moved to Hyderabad as it is not very commonly seen in North.When I have heard  is name first “Chow-Chow ” I thought it is some Chinese  vegetable & has to be cooked that style. But when I googled about it I came to know it belongs to gourd family. So I tried to cook it like i sometimes cook bottelgourd using tomatoes & little amount of spices & it turned out yum..try this

INGREDIENTS:

  • Chow Chow : 4 medium size
  • Tomatoes Finally Chopped : 2 large
  • Ginger Grated: 1/4 tsp
  • Garlic Grated: 1/4 tsp
  • Green chili Finally Chopped : As per taste
  • Cumin Seeds: 1/4 tsp
  • Asafoetida: A pinch
  • Turmeric Powder : 1/4 tsp
  • Garam Masala Powder : 1/4 tsp
  • Vegetable oil : 1 tbsp
  • Salt : As per Taste

METHOD:

Peel , wash & chop chow chow in cubes. Heat a wok. Put  oil  into it . Add asafoetida & cumin seeds. Once cumin stops spluttering  add green chili.Cook for 1 min on medium flame.

 

Add tomatoes & salt to it. Cook covered for 2-3 min. Now add all spices , ginger & garlic.Mix chopped chow chow in this sauce . Cook covered for 2-3 min.

Add a half cup of water as it takes time to cook. Cook covered for 7-8 min.Check with the help of a fork if it is soft. Cook on high flame if there is excess water in it till it dries.

chow 4

Serve garnish with gree coriander . Good to eat with roti & paratha.

NOTES:

  1. If you want you can add little more water to have some curry.
  2. Instead of garam masala you can use sabzi masala or kitchen king masala. It tastes good.
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Mix Vegetable[Potato,Bringal & spinach Mix]

This is a very famous mix of vegetables usaually prepared as sides with dal chawal or roti/paratha in the state of Uttar Pradesh specially western part of it. This mix is very nutritous & taste really good..here is the recipe..

INGREDIENTS:

  • Potato : 2 medium
  • Bringal/Egg Plants: 4-5
  • Spinach : 200gm
  • Tomato : 2 medium
  • Garlic Finally Chopped: 8-10pods
  • Green Chili Finally Chopped: As per taste
  • Salt to taste
  • Mustard Oil : 1tbsp
  • Asafoetida: A pinch

METHOD:

Peel potatoes & cut in cubes. Chop bringals in cube as well. wash & roughly chop spinach & tomato.

Heat a wok. Put mustard oil in it. once the oil starts fuming add asafoetida.garlic & chili. Cook  on medium flame till garlic starts looking golden brown in colour.

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Now add all the vegetables including tomato . Stir well. Cook covered for 15 min on slow flame.If there is any water left then cook on high flame  without lid till all the water gets dried.

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Serve as sides with roti/paratha or Dal Chawal.

Notes:

  • I always prefer mustard oil in my vegetables & curries as its pungent taste & smell gives different aroma & flavor to food. You can use vegetable oil instead.
  • It will taste even better if you add dill & fenugreek leaves in it.100gm each.

Rajma Masala[Indian Style Kidney Beans Curry]

Although we see a lot of use of Rajma in Mexican & Italian recipes but Rajma is an Indian bean. It is originated here in India.In northern part of India it is considered as a royal bean as its recipes are widely made in wedding functions & also at home when we want to feed our best to some special guests.Even this rajma curry is made when sometimes we don’t want to eat our regular dal chawal roti sabzi meal. Try this easy everyday rajma curry recipe..

INGREDIENTS:

  • Rajma[Soaked Overnight] : 100gm
  • Onion Paste : 1tbsp
  • Garlic Paste : 1tsp
  • Tomato Finally Chopped : 2-3 tbsp
  • Ginger Finally Chopped : 1/4tsp
  • Turmeric Powder : 1/4tsp
  • Coriander Powder : 1/2tsp
  • Red Chili Powder : As per taste
  • Garam Masala Powder : 1/2 tsp
  • Bay Leaf : 1
  • Black Cardomom : 1
  • Green Cardomom : 2
  • Dal Chini [Cinnamon]: 1/2 inch
  • Javitri [Mace]: 1/2 inch
  • Black Pepper Corn : 8-10
  • Nutmeg Powder [jaifal]: a pinch
  • Asafoetida : a pinch
  • Mustard oil: 1tbsp
  • Salt to taste

METHOD:

In a pressure cooker heat oil & add asafoetida,bay leaf, both cardomoms,cinnamon ,mace & pepper corn.Stir & cook for 30 sec.

Add onion & garlic paste.Cook for 1 min.Add tomatoes , red chili powder & ginger.Cook for 1 min . Now add all the dry spices along with 2 tbsp water.Add salt too.Cook until masala starts leaving the sides.

Mix soaked rajma to it & cook for 3-4 min.Add 2cups of water to it . Close the lid of pressure cooker . Let 1 whistle come on high flame & then 3 whistles on slow flame.Your rajma is ready  to serve with white rice.

Notes:

If you are not using pressure cooker & cooking it in a pan double the quantity of water. Bring it to boil on high flame & cook on medium flame for 15-20 min.

Flex seeds Roti with Sabzi – The Elaborated Indian Breakfast[Gluten Free & oil Free]

Breakfast is the most important meal of the day. If you eat properly in the morning you stay energetic through out the day. Most of us love quick breakfast but it makes us hungry very soon & if we are working we get distracted.So this is an elaborated breakfast recipe which keeps you full for long & it is very healthy because it made use of jowar & flex seeds , curd & fresh green leafy vegetables.

INGREDIENTS:

  • Jowar Flour 3/4 cup
  • Gram Flour 1/4 cup
  • Flex Seeds Powder 1 tbsp
  • Spring Onions 250gm
  • Spinach 100gm
  • Garlic Finally chopped 1/4 tbsp
  • Green Chili Finally Chopped [as per taste]
  • Tomatoes Finally Chopped 2tbsp
  • Curd 1 cup
  • Salt to taste
  • Cumin Powder 1tsp

 METHOD:

  1. FOR ROTI :  Mix jowar flour gram flour & flex powder & kead it with warm water. Make a smooth dough. Keep it aside for 15 min. Take a lemon size ball & roll it upto 6-7 cm diameter.You should not apply to much force to roll this roti.
  2. Cook this roti on a hot tawa on medium flame for 30 sec & flip it over. Cook for 1 min on other side. Now cook directly on flame from both sides & your roti is ready.
  3. FOR SABZI:  Wash & roughly chop spring onions & spinach.Heat a thick bottomed wok [Aluminum wok] & add chopped garlic & green chili to it. Saute for one min on slow flame & add chopped green leaves & tomatoes to it.
  4. Add salt. Mix well . Cook covered on medium flame for 15 min. Stir in between. The sabzi will cook in its own water. The water should be completely dried before switching off the gas.
  5. FOR CURD : Whisk curd. Add cumin powder , salt & mint or coriander leaves. Serve with roti & sabzi

Notes:

  • Flex seeds powder is very healthy & easily available in super markets. If you don’t get powder you can grind whole seeds at home. You can also substitue this with chia seeds .
  • You can use any leafy vegetables & cook similar way
  • If you want you can apply clarified buter / ghee to your roti
  • Consume these roties when they are still warm as it tends to dry if kept for long.

Crispy New Potatoes

Come winters and the market is flooded with lot of green vegetables. However an exception to this is freshly grown baby potato which is valued for its flavor This simple and spicy recipe will enhance its inherent flavor.

INGREDIENTS:

  • New small potatoes 6-8
  • Rice Floor 1 tbsp
  • Ginger.Garlic & Chilli Paste 2tbsp
  • Onion Paste 1tbsp
  • Asafoetida a pinch
  • Coriander Powder 1tsp
  • Garam Masala Powder 1/2 tsp
  • Red Chilli Powder as per taste
  • Turmeric Powder 1/4 tsp
  • Salt to taste.
  • Cumin Seeds 1/4 tsp
  • Mustard oil 2tbsp

METHOD:

  1. Peel and par boil potatoes. In a bowl take rice powder and to this add ginger garlic chilli paste , spices and salt.Add little water to form a paste if it is too dry. Don’t add cumin seeds and oil here. Marinate Potatoes in this mixture.
    Crispy New Potatoes
  2. Heat a wok. Heat oil. Add Cumin seeds. Now put your potato mix in it. Cook on a high flame for 2 min. Then slow down the flame and cook for 5-6 min. Stir carefully in between. Flip and cook on other side as well till crisp.Serve hot .
    Crispy New Potatoes

NOTES:

  • Cook on slow flame to avoid burning of spicy marinate.
 
 

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Turai is full of nutrients but liked by few only. One of the ways to make turai likable is to stuff it.Here i am using khas khas seeds to stuff it which is again rich in dietary fibres and potatoes which is liked by all. So try this healthy and tasty stuffed vegetable.

 INGREDIENTS:

  • For Stuffing:
  • Poppy [Khas-khas] seeds 2 tbsp
  • Green Chillies to taste
  • Onion Finally Chopped 1 tbsp
  • Panchforan [ Mix of sauf,methi,sarson,kalungi,cumin seeds] 1tsp
  • Potatoes Finally Chopped 2 tabsp
  • Panchforan [ Mix of sauf,methi,sarson,kalungi,cumin seeds] 1tsp
  • Mustard Oil 3 tbsp
  • Salt to taste
  • Ridge Gourd 4-5

METHOD:

STUFFING:

Soak poppy seeds for 1 hour & grind it to a paste. Heat a pan put 1tbsp oil & add panchforan onions & green chilli to it & fry. Add chopped potatoes and cook till potatoes are half cooked. Add poppy paste and 1/2 cup water if paste is thick.Cook for 5-6 min. Keep it aside for stuffing.

 

Peel ridge gourd. Slit it from the middle so that both ends remain uncut & make a cavity to fill stuffing. See picture.

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Stuff poppy seeds & potato filling . Heat a tawa/girdle. Put 1tbsp oil and put the stuffed pieces carefully on tawa.cook for 2-3 min from one side & flip. Add some more oil after flipping form the sides. cook for 2-3 min on slow flame

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Check if it is done with the help of a fork. If not cook till they are done . Cook slightly form all sides.

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Notes

  • Turai if fresh cooks very fast. So keep checking carefully if it is done to avoid burning.
  • Always use slow flame to cook this.
 

 

Kadhi : Banaras Style

Kadhi is one among those delicacies which is made in different styles in different Indian states. Many people keep their kadhi simple with flavour of curd dominating.Here i am giving two different styles of tadka which will give entirely different taste to it.

 FOR FIRST TYPE OF TADKA :

  • Fennel seeds [Sauf]1/2 tsp
  • Mustard seeds [Sarson black/yellow] 1/2 tsp
  • Fenugreek seeds [Methi] 1/4 tsp
  • Nigella seeds [Kalonji] 1/4 tsp
  • Whole dried red chilli 2-4
  • Cumin Seeds : 1/2 tsp
  • Mustard oil 1 table spoon

FOR SECOND TYPE OF TADKA :

  • Black Cardamom 2
  • Green Cardamom 4
  • Bay Leaves 2-4
  • Cinemon stick 1 inch
  • Cloves 4
  • Cumin Seeds : 1/2 tsp

FOR KADHI PAKODAS & GRAVY:

  • Mustard oil 6-8 table spoon [For Deep Frying]
  • Water 1 Glass
  • Buttermilk/Curd 1/2 l [ should be sour for better taste]
  • Salt to taste
  • Red chilli Powder 1 tsp [ optional ]
  • Cumin Powder 1tsp
  • Asafoetida: 1/4 tsp
  • Garlic 6-8 thick cloves
  • Ginger 1 inch
  • Green chillies as per tasteFOR KADHI PAKODAS & GRAVYGram Flour 250 g

METHOD:

  1. Take two tbsp gram flour and keep it aside. Take remaining flour into a bowl& mix water to it slowly with one hand & keep stirring with other to avoid formation of lumps . Only that much water is added that is sufficient to make a thick mix.
  2. Now use your hands and thoroughly mix the paste till it becomes light. To test that your batter is ready put a drop of batter in a bowl of water , if it floats it is ready & if it settles down it needs more mixing.
    Kadhi : Banaras Style
  3. Heat oil for deep frying in a wok . Add salt , cumin powder and a pinch of asafoetida in the mix . Put this mix in oil in small potions to get nice balls. Fry balls and keep them on kitchen towel.
    Kadhi : Banaras Style
  4. Ground ginger , garlic. and chili into thin paste. Mix this paste,the flour which we kept aside earlier, salt & turmeric into curd or buttermilk and dip these balls into it . Keep it for half an hour .
    Kadhi : Banaras Style
  5. Now in a deep pan put 1 tbsp mustard oil and heat. Add all the ingredients of tadka one. And pour the ball- curd mix into it. Add some water to it if it is thick. Cook on a high flame for two min by slowly stirring it. Reduce flame and cook for 5min.
    Kadhi : Banaras Style
  6. This is an optional step. Heat pure ghee add red chili powder to it & put it immediately over cooked kadhi. This needs to be carefully done because chili burns quickly. Relish it with steamed rice.
  7. To Make it With Tadka 2 : Boil curd-ball mix in a pan for 5-6 min . Add water to get desired consistency. Heat pure ghee in a tadka pan add all the ingredients of tadka 2 and pour it into boiling kadhi. Switch off the gas. Serve hot with rice

Notes

  • If you want you can add onions potato,  chilli , ginger and green coriander into gram flour mix to make pkodas for kadhi.
  • There should not be any lumps formed while making it.

 

 

 

 

Stuffed Ivy Gourd/Kundru [Zero oil]

Kundru is a widely available vegetable and is sold all 365 days in many parts of India. This can be cooked in many ways. One of the ways is to stuff it. Here I am sharing a zero oil stuffed kundru recipe.

 INGREDIENTS:

  • Kundru 8-10
  • Fennel seeds[Sauf] 1 tbsp
  • Mustard Seeds[Sarson] 1tsp
  • Fenugreek Seeds [Methi] 1/4 tsp
  • Onion Seeds 1/4 tsp
  • Cumin Seeds 1/2 tsp
  • Dry Mango Powder 1tbsp
  • Salt to taste.
  • Onion Paste 1tbsp
  • Ginger.Garlic & Chilli Paste 2tbsp
  • Asafoetida a 1/4 tsp

METHOD:

  1. Dry roast all the above mentioned spices except mango powder & salt. Ground them to a coarse powder. In a bowl take this powder add onion and chili garlic & ginger paste . Add salt and mango powder. Mix well and keep it aside for 30 min.
  2. The mix will become little thick . If not keep it for some more time. It should not be of pouring consistency.
  3. Slit kundrus lengthwise so that it remains attached from both ends and make a cavity to fill the mixture prepared above. Stuff all of them with this mixture.
    Stuffed Ivy Gourd/Kundru [Zero oil]
  4. Now in a pressure cooker add 1/2 cup water and place stuffed kundrus one by one inside this with slitted part in upward direction. Water should not top the vegetable. Place the lid with its weight on. Cook on slowest flame for 8-10 min.
  5. There will not be any high whistle. Increase the quantity of water upto 1 cup if your vegetable is thick and big in size. Serve with roti or paratha

Notes:

  • If u don’t want it  in a zero oil way you can cook same stuffed vegetable in 2 tbsp oil in a wok . Cook covered for 6-8 min and flip. Cook on the other side for 3-4 min.