Tag Archives: dinner

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.

Aloo Khasta Kachodi

North Indian food is full of deep fried delicacies. Although people today are more into eating diet & health foods but once the smell of the frying delicacies hits the nostrils all dieting is kept aside specially during the festivals. Kachodis & Puris are a must haves on special occasions & festivals in North specially in state of Uttar Pradesh. Here is one of my favorite kachodi recipe..

INGREDIENTS:

For Stuffing

  • Boiled Potatoes : 5-6
  • Onion  Finally Chopped : 1 medium
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili Finally Chopped : As per taste
  • Green Coriander Finally Chopped: A handful
  • Garam Masala Powder : 1/4 tsp
  • Red Chili Powder [optional]: As per Taste
  • Amchoor Powder : 1/4 tsp
  • Fennel [ Sauf] Powder : 1 tsp
  • Broken Cashews[Kaju]:  1 tbsp
  • Raisins[Kishmish] : 15-20
  • Cumin Seeds : 1/2 tsp
  • Crushed Coriander seeds : 1tsp
  • Asafoetida {heeng] : 2 pinches
  • Vegetable oil : 2 tbsp
  • Salt To Taste

FOR KACHODI

  • Wheat Flour 2 cups
  • Vegetable Oil : 2 tbsp
  • Salt 1/2 tsp

METHOD:

Lets prepare the stuffing first:

  • Heat a wok. Add 2 tbsp oil . Once the oil is heated add heeng & cumin seeds & coriander seeds. Let it splutter. Once the cumin stops spluttering add  green chili & ginger. Let it cook for 1 min on medium flame then add onion.cook until onion turns golden brown.
  • While the step one is happening peel & mash boiled potatoes. After the onion is done add mashed potatoes to it. Mix well & add all the spices , salt  cashews & resins. Mix well cook covered on medium flame for 5-6 min. Stir in between.
  • Let it cool completely & add green coriander. Your stuffing is ready.

Lets Stuff & Fry our Kachodis:

  • Prepare dough: Mix 2tbsp oil in dough & rub it with both hands. The flour should start looking like bread crum.
  • Now add salt & knead it with the help of water. Keep it  to rest for 15 min. It should be covered.
  • Take a lemon sized ball roll it a little with the help of a rolling pin . Put 1 tsp of stuffing . Take all sides & join in the center.
  • Roll again lightly with the help of a rolling pin. Repeat the process with the entire flour.
  • Heat a wok. Heat oil for deep frying. fry 1 or 2 kachodis at a time till goldeb brown depending upon the size of your wok.
  • Enjoy it hot with tea . They even don’t taste bad when cool down.

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NOTES:

The oil for frying should be properly heated when you put kachodi in it.Then turn the heat to medium to cook it properly.

 

 

 

 

Ragi[Finger Millet] Buttermilk Chila

Ragi or finger millet is one of the most nutritious and healthy cereals loaded with calcium, proteins, iron and other minerals .When consumed as a chila that too with buttermilk it makes a great weight reduction recipe.Little bit of onions, ginger & chili adds flavor to this wonderful chila. Try this...

INGREDIENTS:

  • Ragi flour: 1 cup
  • Rice Flour/Samolina : 2 tbsp
  • Butter Milk : 2 cups [ to make a batter of ragi flour]
  • Onions Finally Chopped : 3-4 tbsp
  • Green Chili Finally Chopped : As per taste
  • Ginger Finally Chopped : 1/4 tsp
  • Salt  : As Per Taste
  • Vegetable Oil: For Cooking

METHOD:

  • Mix buttermilk in ragi flour slowly & whisk thoroughly using a whisker. Now add rice flour/ semolina & again mix it thoroughly. There should not be any lumps formed.The batter should not be too thin or thick. It should be of pouring consistency.
  • Add chopped onions,ginger , chili & salt to the batter. Keep it aside for 30 min. The batter will acquire all the flavor.
  • Heat a non stick pan or griddle. Once again mix everything well .Sprinkle 1 tsp of vegetable oil . Spread batter in round shape like chila on pan.Cook for 3 min  & also sprinkle few drops of oil on chila.
  • Now turn it upside down. Cook on the other side for 2-3 min & its done.
  • Serve hot with you favorite chutney or sauce.

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NOTES:

  • Pan or Griddle shpuld be properly heated or else chila will stick on it & break while turning sides.
  • If you are using a regular tawa then apply oil generously for first chila.
  • The given quantity is sufficient for making 5-6 chilas.

 

 

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.

Green Moong Dal & Oats Chila

This is one of the healthiest option for breakfast , lunch & even for dinner.It is also very good if you are on a weight loss regime as both moong chilka dal & oats are great source of protein & fibre.So these chilas are worth giving a try.Here is the recipe:

INGREDIENTS:

  • Moong Chilka Dal:1 cup
  • Oats: 1/2 cup
  • Ginger: 1 inch
  • Green Chili: as per taste
  • Cimin Seeds: 1/2 tsp
  • Asafoetida : 1/4 tsp
  • Salt to taste
  • Vegetable Oil : 1bsp

METHOD:

Soak moong dal for 2-3 hrs. now grind soaked dal in a grinder along with ginger , chili, cumin, asafoetida & salt.Keep the consistency little thin.

Now add oats to it. If u want you can powder oats first then add to it. If you are adding oats directly to it then mix well & keep the batter aside for 15 min. Add some water if the batter is too thick. Stir well. The batter should be of pouring consistency.

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Heat a non stick pan or tawa.Sprinkle few drops of vegetable oil. Spread the batter on it in circular motion.Cook from both sides on medium flame for 2-3 min . Serve with your favorite Chutney or sauce.

NOTES:

  • The given quantity will make 5-6 chilas.
  • The batter should not be very thin else chillas will break while cooking.

Fish Egg Cutlet

This time when my husband went to buy the fish it was already late afternoon.The vendor was short of fish so he gave some fish eggs. Though mu husband was skeptical about buying this but the vendor insisted. This is how fish eggs made way to my kitchen . I remember one of my Aunt use to make pakodas[fritters] out of it.But I chose to make it more healthy way  & it turned out really tasty.Here is my recipe….

INGREDIENTS:

  • Fish Eggs : 250gm
  • Rice Flour : 1 tbsp
  • Gram Flour: 1tbsp
  • Garlic Paste: 1tsp
  • Ginger Finally Chopped: 1/4th tsp
  • Green Chili Finally Chopped : As per taste
  • Fresh Green Coriander: A handfull
  • Chat Masala: 1tsp
  • Lemon Juice:1tsp
  • Vegetable Oil: 2-3 tbsp
  • Salt to taste

METHOD:

Wash fish eggs . Remove them from the skin shell &  wash them with water. You must use a very fine sieve to wash as they run away with water.

Now add all the above ingredients except vegetable oil into the eggs . Mix well.

fish

Heat a nonstick pan or skillet . Sprinkle little vegetable oil on it. With the help of a spoon put little mix on skillet & spread it like a cutlet. You can make 4-5 together depending upon the size of your skillet.Cook from both sides for at least  3-4 min.

Serve hot with your favorite Chutney.

 

 

 

 

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.

Anda Bhurgi Masala/Spicy Scrambled Eggs[Lunch Box Recipe]

This is a quick & tasty lunch  box recipe which not only suffice your hunger but adds nutrition to your lunch…try this simple recipe

INGREDIENTS:

  • Eggs : 4
  • Onion Finally Chopped : 2tbsp
  • Tomato Finally Chopped : 2tbsp
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili finally Chopped: As per taste
  • Bay Leaf: 1
  • Black Cardamom : 1
  • Turmeric : 1/4 tsp
  • Vegetable Oil :  1tbsp
  • Salt To Taste
  • Green Coriander Finally Chopped: 2tbsp

METHOD:

  1. Break & whisk eggs thoroughly.In a pan heat oil. Add bay leaf & cardamom.Cook for 30 sec.
  2. Add green chili & ginger then add onion when chili & ginger are half cooked.Cook till onions are golden brown. Then add tomato , turmeric & salt. Cook for 2-3 min.
  3. Now add whisked eggs & cook on high flame by thoroughly stirring it. cook for 2-3 min.Garnish with green coriander.Pack with roti aur paratha in lunchbox.

NOTES:

You can add coriander powder & garam masala for more flavor. With this add a tsp of curd & check out the yummiiiineess.

 

 

 

Moong Dal Masala Roti [ Gluten Free ]

Roti is an integral part of Indian diet & when it is made of yellow moong dal & gluten free flours like jowar[sorgum] & rice/gram it not only fill your stomach but also don’t add too much calories. Few spices added to it gives flavor as well as eliminates the need of additional sides like sabzi or dal…Enjoy this wonderful spicy roti.

INGREDIENTS:

  • Yellow Moong Dal 1 cup
  • Jowar[Sorgum] Flour 1 1/2 cup
  • Rice/Gram Flour 1/2 cup
  • Fennel Seed Powder[Moti Sauf] 2tsp
  • Ground black pepper 1/2 tsp
  • Coriander Powder [Dhania] 2tsp
  • Asafoetida 1/4 tsp
  • Cumin Seeds 1/2 tsp
  • Green Chili Finally 4-5 [as per taste]
  • Ginger About 1 inche long
  • Salt to taste
  • Vegetable Oil 1tbsp

METHOD:

  1. Soak moong dal for 4-5 hrs. Then grind it to a smooth paste with ginger ,chili , salt & all other spices mentioned above with a dash of water.
  2. In a bowl mix jowar flour & rice/gram flour. Add vegetable oil & rub the flour with both hands. To this add some salt & ground dal & knead a soft dough.Keep it to rest for 15 min.
  3. Now take a lemon size ball & roll it to 6-7 cm diameter . Cook from both sides on hot tawa & then directly on flame.
  4. Serve hot with chutney & buttermilk. You can also apply ghee on this roti.

NOTES:

  • Cook roti on medium flame because you are using raw dal
  • Eggeaterians can have this with poach egg.

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.