Capsicum green Peas Sabji ( dry )

Hi All... havent seen what was the last date I had posted on my blog.

Today.. decided to go for it affirmatively ( affirmative with myself  ;))  and I was making this Sabji for our dinner so thought of posting it.

Bell peppers are in the season and so are the peas, love both of these lovely greens which offer lot of health benefits too.

Without further ado, lets look at the recipe :-)

Ingredients :

2 Medium sized Bell pepper ( Green ) chopped into chunks
2 fistful of Peas
2 Tbl sp roasted peanuts powder
1 tsp coriander powder
1/2 tsp garam masala ( I used maharashtrian Goda masala but you can use any other garam masala of your choice )
salt to taste
1 tsp of Jaggery or 1/2 tsp sugar
2 pinches of citric acid ( for sourness )
mustard seeds , Cumin seeds, Turmeric, Asafoetida for Tadka


Procedure :

1. In a frying pan heat up some oil for tadka.
2. Once heated, add mustard seeds,Jeera,Asafoetida, turmeric. 
3. Add  chopped bell pepper chunks and stir well.
4. Add Green peas and mix well.
5. Cover the pan with a lid and let it cook on the steam for  5-7 min.
6. Add peanuts powder and other spices and mix well. Taste it and add the missing flavour.
7. Cover and cook for couple of more minutes for all the spices to infuse well.
8. Mix well before serving with Chapati  :-)

Note: You can either add Kokum / Tamerind piece for the sour taste. 

           I didnt add red chilli powder to retain the colour and  flavour of Pepper , the natural heat.

Cucumber Sabji / Kakadi chi pith perun Bhaji / Kakdi Sabji

A quick recipe of side dish, if your fridge is running out of Veggies, a good option..coolant for your tummy. 
Add Cucumber to your diet during warm summer months.


Ingredients:

1 Tsp oil

Mustard seeds

Cumin seeds

Asafoetida

Turmeric powder

Curry leaves

Fresh Cucumber chopped into small cubes ( I took half of the long dark green Cucumber)

Red chili powder,
salt to taste
2-3 Tsp Coarsely ground Gram flour ( or just usual Gram flour)


procedure:

1. Peel of the Cucumber and cut into cubes.
2. Keep oil to heat up. Once heated, add mustard seeds, cumin seeds,asafoetida,turmeric,curry leaves.
3. Add chopped cucumber pieces.
4. Stir well. Add red chili powder as per taste. When you prepare this dish first time put little less than you think you would need. :-) you will get an idea next time. 
5. Add salt.
6. Mix well. Keeping flame on slow-medium flame. Cook the cucumber until soft but not soggy soft. Just soft enough that when you try to press it with the spoon it is not hard.
7. Once cooked well ( approx. 5-7 min should be enough) add 2- 2 and half Tsp of Coarsely ground gram flour or a usual gram flour. Mix well in order to apply the flour to the the full quantity of cubes. Adjust the flour as per your taste.
8. Cover with the lid and on the lowest flame, cook for 5 min. This is required to cook the flour now.
9. Mix it well and if you see the flour might be yet uncooked, cook for couple of minutes more.

Serve hot with chapatis.

Health benefits of Cucumber:

Rich in Vitamin C , good source of fiber and it comes naturally prepacked with essential fluids you need when consuming fiber. They contain an important mineral Silica.Also, a good source vitamin A,folate,magnesium.

For ladies::::  Cucumber juice is often recommended as a source of silica to improve the complexion and health of skin. Plus its high water content makes it Hydrating. Which is important for glowing skin...

So,Add this crunchy cool cucumber to your diet everyday :-)

Tab: Kakdi Sabji,Kakadichi Bhaji,Cucumber side dish,काकडी,ककड़ी,Gurke,キュウリ,огурец,खीरा,concombre

Seeing the E-Coli outbreak in Europe right now, It is better to cook the vegetables like Cucumber,Tomato than eating them raw.

Palak Paneer - Spinach Paneer Curry

Its been a while I wrote something on my dear Blog...
It is Spring in England...sunny intervals along with a light shower of rains....Daffodils everywhere....Trees getting their fresh green leaves..it is such an awesome time to Paint....but one need to have that gift...
It's drizzling outside...but a bright day too...So thought of removing the dust from Blog...and post some awaiting recipes...
This one is not so "Hatke" but still we relish every time we eat it :-)


So friends...I hope you like the recipe and try it at home...


Ingredients:


I used a ready made Paneer pack which weighed 227g...
500g Fresh Palak / Spinach leaves
Green Chillies as per Taste
1 Onion medium sized
3-4 Garlic cloves ( or to the Taste )
Grated Ginger 1.5 Tsp
Coriander powder  3 Tsp
1 tsp Cumin seeds
1tsp Sugar
Salt to taste


Procedure:

1. Wash Spinach leaves and Cook them in Pressure cooker until soft. ( Usually 3 whistles are enough but cook it as per your Pressure cooker). Once it cools down, Drain the water ( But keep that water aside). Pour running cold water on the leaves in a strainer. 
2. Grind these leaves in Mixer to a fine paste.
3. Cut the Paneer into small cubes( Or you can buy already cubed Paneer )Pour 2-3 Tsp oil in a pan.
4. Keep the cubes one by on on the pan and fry them till golden brown. After some time flip them and try to shallow fry the cubes from both the sides as much as possible. Once done, keep the pan aside. Prepare for the gravy now..

1. Pour 1-2 Tsp oil in a Pan / Wok / kadhai .
2. Paste: Put chopped onion, garlic cloves, green chillies, ginger,Coriander powder with just enough water to smooth grinding in a mixer and grind it to a fine paste. 
3. Once oil is hot, add Cumin seeds, when they splutter add the ground paste and stir well.
4. Stir for 4-5 min on Medium flame so that paste wont stick to the pan. Cook it until the rawness of onion-garlic is gone...it turns little brown.
5. Add 1/2 Cup water to the pan now.(Use the drained water we kept aside from the cooked spinach ; we have saved all the nutrients ). 
6. Let it come to boil. 
7. Add the fine ground paste of Spinach. to this.
8. Once the mixture has come to a proper boil, pour the cubes one by one.
9. Boil it well. 
10. Add salt to taste. And mix gently so that paneer cubes wont break...

Serve hot n Enjoy with Chapatis or Naan.

Note: Add water as per your requirement of how thick or liquid consistency you want. 

And if you add more water by mistake, mix Gram flour in little yogurt and add to the mixture ( But do it before you add paneer cubes.)

Aloo Methi Sabji / Potato Fenugreek Indian side dish

Blogging after such a looong time...
Today I am posting a side dish Sabji which takes just 10 minutes this way and hence I find it one of the ideal lunch preparation. 


Ingredients: 


5-6 medium sized potatoes boiled in pressure cooker until soft
1 Bunch of  Methi ( Fenugreek leaves which gives approx. 1 cup of leaves after sorting )
1 Tsp coriander powder ( or to taste )
couple of pinches Turmeric powder
2-3 green chillies chopped finely
Salt to taste
1/4 Tsp Sugar 
1 - 2 Tsp oil 
mustard seeds, cumin seeds,Asafoetida


procedure :

1. Chop boiled potatoes keeping the skin on them ( it is healthy ). Chop Fenugreek leaves finely.
2. Heat oil in a pan. Once heated, add mustard seeds, when they splutter add cumin seeds.
3. Add chopped green chillies , Asafoetida. Add turmeric powder.
4. Add chopped Fenugreek.  Saute  for couple of minutes. Fenugreek will get cooked soon.
5. Stir well. Let it cook for couple of minutes.Once you see it leaving water and getting cooked, add chopped potato cubes.
6. Give a nice stir. Mix well.
7. Add salt, sugar.
8. Since potatoes are already boiled, it will not take time. We are just making sure Fenugreek is covered all over the potatoes well.
9. Cook for 1 min on sim flame.
10. Serve hot with Chapati or fulaka :)
11. Sprinkle little lemon juice while serving ...if you like it. It is considered good that green vegetables eaten with lemon juice makes body absorb the iron quickly.

Live a healthy life!!! 

Enjoy

Cabbage Sabji / Indian Style Cabbage side dish

This is a simplest recipe of eating Cabbage and no Masala at all :) tasty and healthy.
I have tried exactly mom style....but of course mom's cooking..no one can beat isn't it?


Ingredients
Vertically chopped Cabbage
Turmeric
Yellow split moong daal
Salt to taste
Sugar 1/2 Tsp
Cumin seeds, mustard seeds
Green chillies chopped
Curry leaves
Coriander leaves finely chopped
Oil


Procedure:

1. Soak  3-4 Tsp Moong daal in water before you start chopping Cabbage. ( Approximately 3-4 Tsp for around 2 cups of chopped cabbage but take it as per your taste )
2. Chop cabbage.
3. keep oil in a pan to heat up. Once heated add mustard seeds,cumin seeds.
4. Once they splutter, add chopped green chillies, curry leaves. Add turmeric.
5. Add chopped Cabbage.
6. Stir well.
7. Cover the pan and cook it on MEDIUM flame for around 5 min. Take care by stirring in between to avoid cabbage getting stuck at the bottom of the pan.
8. Remove the lid and stir well again. Repeat step 7.
9. Just check if cabbage is half cooked.
10. Add soaked Moong daal now. And mix well.
11. Add salt, Sugar. Mix and stir.
12. Close the lid and cover the pan again and let it cook for another 5-7 min or less but till well cooked.
13. Once cooked well, add chopped Cilantro.
14. Serve hot with freshly made chapatis.

Enjoy!!!!

Mutter Paneer Made Easy!!!

Ingredients:

Paneer chopped in cubes

Onion finely chopped

Green peas

Tomato sauce (hot and sweet tomato chilli sauce)

Chilli paste

Cinnamon ( whole or shop bought Cinnamon powder)

Cloves

Salt

Ginger paste or grated ginger

(Garlic paste optional. I didn't use it)  

Coriander leaves or salad cress for garnishing

Mustard seeds,cumin seeds,turmeric for tempering.

Procedure:

1. Heat oil in a pan.Add mustard seeds,cumin seeds,turmeric. Add cinnamon,cloves. ( If you don't have whole cinnamon,sprinkle some Cinnamon powder )
2. Add chopped onion and stir well. Once onion is well cooked add Tomato sauce.
3. Stir well.
4. Add red chilli paste and give a good stir.
5. Add Green peas and stir well.Let it cook well for 2-5 minutes.
6. Add cubed Paneer and toss the pan in order to apply gravy to paneer cubes properly. I said toss instead stir is because that wouldn't disturb shape of soft paneer :)
7. Add salt to taste.Mix well.
8. Garnish with chopped coriander or salad cress.

An easy way to enjoy delicacy like Mutter-Paneer :) 

Stuffed Capsicum

One of my brother's favourite curry. Whenever mom used to make he used to enjoy it like anything..I didnt that time..But Today I did. :) 


Ingredients: 
2 Bell peppers  ; If medium sized take 4 or cut  big pepper into 2 halves. 
5-6 medium sized potatoes; boiled and mashed
1 Big onion finely chopped
Coriander leaves finely chopped
Lemon juice 1 Tsp
Salt to taste
Green chillies to taste finely chopped
Turmeric 1/2 Tsp


Procedure:

1. remove the seeds from peppers. 
2. To mashed potatoes, add finely chopped onion,coriander leaves,green chillies,salt,lemon juice,turmeric. Mix well.
3. Stuff capsicums with this mixture.
4. In kadhai or pan add 2 tsp oil. Keep stuffed capsicum one by one.
5. Cover with lid. Cook on medium-low flake.
6. If capsicums are tender then no problem otherwise sprinkle little water with hands while cooking.
7. Cook for 10 min. Do not let the underside of capsicum burn.
8. Once proper cooked, capsicum will be soft also, the stuffing's color will be changed. Uncooked potatoes to cooked potatoes:)

Serve Hot!!

Spinach with 4 Lentils / पालक ४ डाळीन सोबत

Recipe by my aai :)  I tried and liked it too :) Hope you all like it too. Being spinach in it, a true Iron source plus Lentils give nice Proteins supplement as a bonus we can say:)
Enjoy Healthy Foods!!!


Ingredients: 
225gm Spinach finely chopped
Green chillies to taste
Mustard seeds for seasoning
Cumin seeds for seasoning
Curry leaves 2 twigs
Garlic cloves chopped ( optional)
1.5 Tsp Tuvar daal 
1.5 Tsp Yellow split moong daal
1.5 Tsp Black split Urad dal ( split black gram)
1.5 Tsp Split Bengal gram ( chana dal / हरभरा डाळ)
Turmeric
1 Tsp Coriander powder
1 Tsp Cumin powder
salt to taste
1/2 Tsp sugar

Procedure:

1. Put chopped spinach and all daals in cooker and cook well for 3 whistles putting just enough water.
2. Once cooker is cooled down, in the cooker only, churn the palak well with the manual churner what we use for preparing buttermilk. ( रवी ). Since palak is cooked well it will become soft and even consistent.
3. Put pan for heating. Pour 1 Tsp oil. Let it heat. Put mustard seeds and let it splutter. Add cumin seeds, curry leaves,chopped green chillies, Asafoetida,turmeric. 
4. Pour the Spinach-daal mixture in it and stir well.
5. Add water as required by you. Whatever thin or thick consistency you want.
6. Mix well. Add coriander powder,cumin powder,salt to taste,sugar.
7. Let it boil for 4-5 min. Stir well from bottom properly.
8. Keep a small pan on different stove with 1 Tsp oil to heat.
9. Once oil is hot, add chopped garlic . wait till it turns golden brown. Pour this Tadaka on the curry and cover the curry immediately. ( This will prevent the Tadka aroma from escaping)

Serve hot with chapatis or even rice. 

Happy eating!

Spinach-Buttermilk Curry / पालकाची ताक घालून भाजी

Hi,

This recipe is a traditional Maharashtrian Spinach curry :) Not spicy or masala style but yet very tasty. Try it!

Ingredients:

250gm Spinach

5 T spoon of cooked yellow moong daal ( Yellow moong daal pressure cooked)

1 T spoon Gram flour

2 T spoon Curds

water

salt to taste

1/2 t spoon turmeric

3-4 Kokum

1 T spoon or to taste Sugar

1 T spoon Cumin powder

1 T spoon Coriander powder

2-3 green chillies chopped or to taste

For Seasoning:

mustard seeds

cumin seeds

2 red chillies de seeded

2-3 garlic cloves chopped into small pieces

asafoetida

curry leaves 2-3 twigs

Procedure:

1. Chop the spinach.
2. Pour 1 T spoon oil in pan. Once hot, put chopped green chillies,stir well. Put chopped spinach.
3. Keep stirring.
4. Add little water ( around 1/2 cup) to let spinach cook well.
5. After 5-6 minutes, if spinach is well cooked, try to mash it in the pan itself with the spoon.
6. Add 1 cup water. Let it come to boil. Add kokukm.
7. Let it come to proper boil so that sourness of Kokum will be absorbed in water.
8. Add turmeric,cumin powder,coriander powder.
9. Stir well.
10. Add Cooked moong daal now and while stirring, mix everything well. In order to apply daal properly to the spinach.
11. While curry is cooking well, take curds,gram flour(Besan), around 1 cup water in a bowl. Churn it well to desolve the gram flour in buttermilk without any lumps.
12. If curry is cooked well ( daal, all spices are well mixed, cooked) add the mixture of buttermilk to it.
13. Mix well. Add sugar.
14. Mean while keep 2 T spoon oil for heating. Once hot, add mustard seeds, Asafoetida,garlic pieces. Once garlic becomes little brownish in color add cumin seeds,curry leaves, chopped de' seeded red chili pieces.
15. Add salt as per taste to the curry. Let it cook for 4-5 minutes.
16. Pour the seasoning on the curry and immediately close the curry pan with lid.
17. Switch off the gas.

Covering the curry after seasoning maintains the aroma of the seasoning :) So just remove the lid before you serve.

Note:

• You can adjust the consistency by adding less or more water in curry.
• You can cook 1 cup daal for the whole day or so and just remove few spoons for this curry aside. Rest of the daal can be made into daal tadka or daal fry.

This curry goes well with Rice, Chapati and Jowar roti.

Happy Eating!