Tag Archives: Indian vegetable

Kalonji Masala

Kalonji is name for stuffed vegetables in the state of Uttar Pradesh specially west part of it. Kalonji masala is a roasted spice powder that can be mixed with some other spices or can be used as it is to fill in various vegetables like okra[bhindi], bitter gourd[karela] , pointed gourd[parwal],egg-plants[baingan], potato[aloo] etc. This masala can also be sprinkled over while cooking chopped okra. pumpkin or potato. So lets make it…

INGREDIENTS:

  • Fennel Seeds[Sauf]: 50gm
  • Fenugreek Seeds[Methi]: 25gm
  • Black Mustard Seeds[Sarson]:25gm
  • Nigella Seeds[Kalongi]:25gm
  • Cumin Seeds[jeera]:25gm
  • Dry Mango Powder[Amchoor]: As per Taste

METHOD:

  1. Dry roast everything one by one leaving amchoor powder. Now grind everything together . Mix amchoor when it cools down & store it in an airtight container.
  2. HOW TO USE: Make ginger garlic & onion paste with very less water. Add this spice powder , red chili powder ,salt & mustard oil to it. Mix well. Keep it aside for 1-2 hrs so that all water gets absorbed in the spices.
  3. Now stuff it into your favorite vegetable.

NOTES:

  • This can be kept at room temperature for 3-4 months in an airtight container
  • Keep it in a dry place
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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.

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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.

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.

Mixed Green Beans & Raw Peanut Sundal

This is a very healthy protein packed breakfast recipe from South India.Sundal is usually made with dried & home cooked or canned beans like chick peas[Chole] , kidney beans[Rajma],Black eyed beans[Lobia] etc.Here I am using green beans which is used to make Poriyal & raw peanuts  which is used in Sundal so it is a combination of Poriyal & Sundal…Try this protein packed stomach full of breakfast..

INGREDIENTS:

  • Cow Peas[Lobia Phali] : 10-12
  • French Beans : 10-12
  • Cluster Beans [Gawar Phali]: 10-12
  • Raw Peanuts : 1/2 cup
  • Grated Fresh Coconut : 1/2 cup
  • Ginger Finally Chopped : 1/2 tsp
  • Green Chili Finally Chopped [As per Taste]
  • Curry Leaves: 10-12
  • Black Mustard Seeds : 1/4 tsp
  • Vegetable oil  2tsp
  • Turmeric : 1/4 tsp
  • Asafoetida: A pinch
  • Lemon Juice [ optional] : 1tsp
  • Salt to taste
  • Chopped Green Corriander [optional] : 1-2 tbsp

METHOD:

Chop all the beans into 1/2 inch pieces.Cook them with 1/2 cup of water in a pressure cooker until one whistle.Let the pressure cooker cool.Boil peanuts seperately with 1/2 cup of water in a pan or just fry them with one tsp oil on a tawa or griddle.

While the beans & peanuts are done heat a wok. Add oil to it. Once the oil is hot add mustard seeds & asafoetida. Let it splutter & add then add green chilies , ginger & curry leaves.Cook for 1 min & add grated coconut along with turmeric.Cook for 5-6 min & stir inbetween.

Now add boiled beans & peanuts to it.Mix well.Add salt & lemon juice. Cook again for 4-5 min. Serve hot. You can garnish it with green coriander.

NOTES:

  1. You can use beans of your choice.
  2. Cook on medium/slow flame as we are using less oil.

 

 

 

 

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.

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.
 

 

Mix vegetable Kanji/Achar

This is a very simple recipe made of few ingredients.This is very good for stomach and a must have in winters as we tend to eat anything and everything in winters.

INGREDIENTS:

  • White Raddish little thick and medium sized 2
  • Carrot medium sized 2
  • White fava beans [safed sem] 5-6 [optional]
  • Turnip medium sized 1 [optional]
  • Green chillies 6-8
  • Ginger 2 inch
  • Black Mustard seeds small [rai] 50g
  • Turmeric Powder 1 teaspoon
  • Mustard oil 1 table spoon
  • Asafoetida 1/2 tsp
  • Water 1 l

METHOD:

  1. Wash all the vegetables and chop as per your desired shape . Slit green chilies from the middle and chop ginger as Julian. While doing all the chopping boil 1 lit water.When the water starts boiling add carrots to it.Cook covered for 2-3 min.
  2. Switch off the gas and add all other vegetables along with chilies and ginger. Cover with a lid for 20 min.Check if all the vegetables are boiled but not mushy.
  3. Separate everything from water with the help of a sieve keep it for sometime to remove any water in vegetables. Grind mustard into thick powder. Mix oil . mustard powder, turmeric and salt to the vegetables.
  4. Add the water to it in which we have boiled the vegetables.The water should not be warm anymore. Transfer the contents in a glass jar and keep it under the sun for 4-5 days.The water will acquire the mustard flavor and taste great.

Notes

  • Chop vegetables in thick slices so that vegetables should not be mushy
  • If you are not using optional vegetables then increase the quantity of carrot and raddish or decrease the quantity of spices accordingly.
  • We are adding carrot first because it takes more time to cook then other vegetables we are using.
  • If you don’t have enough sunlight keep it inside the room for 6-7 stays
  • Keep stirring the contents of the jar 2-3 times a day with the help of a dry spoon
  • This pickle lasts only for 4-5 days if kept at room temperature. So you can refrigrate it for longer stay.However suggestion is to finish it in 4-5 days and make a fresh batch after that.
  • Keep the pickle in a dry place.

Lauki ke kofte…Healthy way

Lauki , Doodhi or Bottel Gourd is a famous vegetable in India that can be eaten by all from toddlers to oldies, from healthy to sick and from fatties to lean.In summers its regular consumption will keep you refreshed if you are out in the sun for long hours. Here I am presenting a spicy kofta curry recipe made in less oil.

INGREDIENTS :

For kofta

Grated Lauki : 1 medium bowl

Grated Ginger : 1/4 tsp

Coriander Powder : 1/2 tsp

Garam Masala : 1/4 tsp

Dried Mango Powder[Amchoor] : 1/4 tsp [as per taste]

Red Chilli Powder : 1/2 tsp [as per taste]

Salt : 1/2 tsp [as per taste]

Asafoetida : A pinch

Gram Flour [roasted]: 2 tbsp

For Curry

Onion Paste : 2 tbsp

Ginger- Garlic Paste : 2tsp

Tomatoes Pureed in a grinder : 2 medium

Sabzi Masala [ any  available in market ] : 2 tsp

Red Chilli Powder : 1/2 tsp [ as per taste]

Salt : 1 tsp [ as per taste]

Asafoetida : A pinch

Full Cream Milk : 1/2 cup

Water: 2 cups

Mustard oil : 1 tbsp

METHOD

Cook grated lauki in a vessel for 2-3 min on a low flame without water.It will become soft.Let it cool.

L2

Then add all the powder spices , salt, grated ginger and gram flour to it.After applying a little oil on your hands make flat balls.Heat tawa spread/brush 1-2 tsp oil  on it. Cook flattened balls from both sides till it gets brown.

L5

For curry heat oil in a wok.Add asafoetida and immidiately add ginger garlic paste and onion paste.Cook for 2 min and add pureed tomatoes and red chilli powder.Again after 2 min add sabzi masala and salt.Add 1/2 cup milk and cook till the masala starts leaving sides of wok.

L7

Add 2 cups water.Bring it to boil , simmer the flame and let the curry cook for 4-5 min.Add the tawa cooked balls in this gravy.Cook for 2 more min.Serve hot after garnishing with fresh green coriander.Relish it with chapaties or rice.

L11

Tarbooz Ke Chilke Ki Sabzi / Watermelon Rind Curry

Watermelon the summer coolent has started showing up at every nook and corner of the city now and we are eating it regularly to beat the heat.But are we only using the inner red part of the fruit ?? Are we throwing away the entire rind of it ???…STOP…this thrown away thing is full of lycopene and beta-carotene which is very essential to maintain our eye health.So from now start jucing up your watermelon along with the rind.Also  try this simple curry recipe made of rind.

INGREDIENTS:

Watermelon Rind : 250-300gm [ rind of a 2kg watermelon]

Onion : 1[finally chopped]

Ginger : 1/4tsp[finally chopped]

Garlic : 6-7pods[finally chopped]

Green Chillies : 2-4[finally chopped]

Tomatoes : 2 medium[finally chopped]

Cumin Seeds : 1/4 tsp

Asafoetida : a pinch

Turmeric Powder : 1/4 tsp

Coriander Powder : 1/2 tsp

Garam Masala Powder : 1/4 tsp

Red Chilli Powder : 1/4 tsp [as per taste]

Salt : 1 tsp

Mustard Oil : 1tbsp

METHOD

Thinly peel the rind and take the dark green portion off.This portion is very hard and takes too much time to cook.Chop the peeled rind into 1/2 inch pieces.

tbz 4

Heat a wok. Put mustard oil in it and heat.Add asafoetida and cumin seeds.Add garlic and let it cook.Once the the garlic is half done add onions and cook till it becomes golden brown.Add tomatoes, red chilli powder and salt. After 1-2 min add remaining powder spices and ginger.Cook till  this mix starts leaving the sides of wok.

tbz 5

Add rind pieces . Mix them well with masala.Cover it with a lid. Cook it up for 15-20 min

tbz 7

.The rind will cook in its own water.Still if you want a little extra curry u can add a cup of water.

tbz 8

Serve hot with chapaties.

tbz 9

Chaulai Ka Saag/Amaranth

During summers sometimes we feel like having a lunch or dinner which is plain and simple not too spicy not too rich so that it digests quickly.Green leafy vegetables are the best substitute for all such rich and spicy Indian curries.Amaranth leaves or Chaulai ka Saag as it is popularly known is amongst one such leafy vegetables which we see in summers.Famous as queen of calcium and it is also a rich source of vitamin A ,C .K B2.B3 zinc etc.

Here I am presenting a very simple way of cooking this vegetable.

INGREDIENTS:

Amaranth :1/2 kg

Mustard oil [oil of your choice]: 2 Tsp

Asafoetida [Heeng] : A pinch

Green chillies : 4-5 [as per your taste] Finally Chopped

Garlic pods: 7-8 Finally Chopped

Salt : 1/2 Tsp[ as per your taste]

METHOD :

Take the roots off the small amaranth plants along with thick hard stems if there are any.Wash the vegetable thoroughly in running water and  roughly chop it

saag

Heat a Wok and add 2 Tsp oil.When the oil is heated add asafoetida and quickly add garlic to avoid asafoetida to burn.

Add chopped green chillies when the garlic is half cooked. Let the garlic turn golden brown.

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Add your green vegetable to it in batches & stirring in between to mix chilli and garlic with it.Add salt to taste.

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The vegetable will leave some water [chk water in the pic] let it be there and cover it with a lid.

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Let it cook for 15 mins stirring occasionally on a medium flame.

Remove the lid.check if there is any water left.

Increase flame & dry this water. Now reduce  the flame to medium and cook it for 2-3 mins & stir occasionally.

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Serve hot with roti/paratha.

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