10
Dec 19

Zucchini and Potato (Aaloo) sabji

I made it tonight for dinner; today we didn’t have time to make elaborate dish; hence cooked simple but a dish craving to family members. Delicious ‘Zucchini and Aaloo Sabji’ served with Paratha and Curd makes it complete meal.

Zucchini is counted as exotic vegetable and one of the super food, have good amount of vitamins, potassium, water and fiber. It is great for Keto vegetable list.

Ingredients:

  • Zucchini: 300 gm.
  • Potato: 100 gm.
  • Onion: 1 no.
  • Tomatoes: 100-150 gm.
  • Ginger: 1”piece
  • Mustard oil/Cooking oil: 30 gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Red chili: 1-2 no.
  • Garam masala: ½ teaspoon

Preparation:

  1. Chop the potato, tomatoes, ginger and onion, keep side.
  2. Discard both ends of zucchini and chop as in photos, keep aside.

Method:

  1. Take a wok/fry pan, put oil, when oil starts to smoke add cumin and red chili; sputter for few seconds add ginger, fry  for few seconds add onion and fry on high flame till onion get translucent, add chopped tomatoes and potatoes, and stir fry on medium flame for couple of minutes.
  2. Add chopped zucchini stir it and cook with lid on till half done, add powder masala and salt continue to cook on low flame for couple of minutes.
  3. Add half cup of hot water; continue to cook on medium low flame with lid on till done, stir occasionally to avoid sticking on bottom. Put off the flame.
  4. Garnish with coriander leaves. Serve hot or warm with rice or chapatti.
Zucchini and Potato (Aaloo) sabji
Ingredients
Chopped ingredients
add cumin and red chili
add onion
add chopped tomatoes and potatoes
add chopped tomatoes and potatoes
Add chopped zucchini
, add powder masala and salt
, add powder masala and salt
continue to cook on low flame
Add half cup of hot water
continue to cook on medium low flame
Put off the flame.
Zucchini and Potato (Aaloo) sabji
Zucchini and Potato (Aaloo) sabji
Zucchini and Potato (Aaloo) sabji

07
Dec 19

Wasabi (Japanese horseradish) leaf stem stir fry in butter

Staying in Japan since one and half years; we found new flavor and fall in love too. As we enjoyed ‘Nihon Ryori (Japanese food)’, fruits and vegetables available here, Wasabi leaf is one of them.

The leaf stem is less pungent in taste than wasabi rhizome; cooking in butter makes flavorful and delicious too.

Ingredients:

  • Wasabi leaf stem: 1 bunch (~150 gm)
  • Cumin: ¼ teaspoon
  • Coriander powder: ½ teaspoon
  • Chili powder: ¼ teaspoon
  • Turmeric powder: 1 pinch
  • Cumin powder: ½ teaspoon
  • Salt: ¼ teaspoon (as per taste)
  • Butter: 1 tablespoon
  • Cooking oil: 1 teaspoon

Preparation:

  1. Cut wasabi leaf stem into 1 inch pieces, keep aside.

Method:

  1. Take a nonstick pan/fry pan. Heat butter and oil, Put cumin and sputter it for few seconds;  Add chopped wasabi stem cook on medium low flame with lid on till it get 50% done, stir in between to avoid the burn from bottom.
  2. Lower the flame; add salt and all spices powder, continue to cook till it is done. Put off the flame, transfer into serving bowl. Decorate with green coriander.
  3. ‘Wasabi stem stir fry in Butter’ is ready to be served.
Wasabi (Japanese horseradish) leaf stem stir fry in butter
Ingredients
Cut wasabi leaf stem
Heat butter and oil
Put cumin and sputter
Add chopped wasabi stem
Add chopped wasabi stem
add salt and all spices powder
continue to cook till it is done
Put off the flame
transfer into serving bowl
Wasabi (Japanese horseradish) leaf stem stir fry in butter
Wasabi (Japanese horseradish) leaf stem stir fry in butter

05
Dec 19

Kachari Masoor Dal (Red Lentil Fritters)

Perfect starter for any party or get-together, goes very well with tea/ coffee; I love anything fried and it is my one of the favorite as it is crisp crust and soft inside. I often use to pair this with murmure (puffed rice) for my afternoon breakfast.

The recipe reminds me a Street food vendor (Chatwala) at my hometown and tingle my taste buds.

Delicious! You will love it…

Ingredients:

  • Masoor Dal (Red Lentil): 100 gm
  • Salt: ½ teaspoon (as per your taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwain (caraway): ¼ teaspoon
  • Kuti Mirch( crushed chili): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 3-4 cloves
  • Green chili: 1 no.
  • Mustard oil: for frying

Preparation:

  1. Soak dal for 1 -2 hours, grind them roughly, with help of small quantity of water if required.
  2. Chop green chili, garlic and onion, keep aside.

Method:

  1. Take a mixing bowl, put dal paste chopped green chili, garlic, onion, turmeric powder and salt, mix properly. Now batter is ready.
  2. Take heavy bottom wok/fry pan, put oil in the fry pan, and let oil to smoke; drop small size batter in it. (Either directly using your fingers or spoon), If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil; deep fry all fritters (size of your choice), till golden brown. Remove from oil, repeat this till all batter is finished.
  4. Kachari Masoor Dal (Red Lentil Fritters) is ready. Serve hot.
Kachari Masoor Dal (Red Lentil Fritters)
Ingredients
grind them roughly
deep fry all fritters
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)

05
Dec 19

Dalia(Broken wheat)Halwa (Lapsi)

Lapsi (Dalia Halwa) is a Rajasthani authentic recipe; considered an auspicious preparation made on the festive and ceremonial occasion to offer the family God.

I prepared this recipe first time at one of my family friend Son’s wedding function, family members and guests appreciated the recipe. They said best Lapsi ever they had!

Cook delicious Lapsi with jeggery…

Ingredients:

  • Dalia (Broken wheat): 100 gm.
  • Jeggery: 100 gm.
  • Ghee: 75-100 gm.
  • Green cardamom: 5-6 no.
  • Dry coconut: 20 gm.
  • Raisin: 1 tablespoon
  • Almond: 20-25 no.
  • Water: 300 ml

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the Almond and dry coconut. Keep aside.
  3. Boil jeggery along with ½ cup of water, and make jeggery syrup, strain. Keep aside.

Method:

  1. Heat ghee in a heavy bottom pan and add Dalia; roast on medium flame till it gets golden brown in color.
  2. Add sliced almond continue to fry for couple of minutes on medium low flame; add sliced coconut continue to fry for few seconds, add water let it cook on medium low flame until it is done(about 10-15minutes) with cover on.
  3. Add jeggery syrup stir it, lower the flame continue to cook till the Halwa consistency come.
  4. Add cardamom powder; stir to mix well, add one tablespoon of ghee to finish off. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  5. ‘Dalia Halwa (Lapsi)’ is ready to offer family Deity.
Dalia Halwa (Lapsi)
Ingredients
add Dalia
Boil jeggery along with ½ cup of water
Add sliced almond
add sliced coconut
add water
cook on medium low flame
Add jeggery syrup
continue to cook
Halwa consistency
Add cardamom powder
stir to mix well
add one tablespoon of ghee
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)

04
Dec 19

Mung (Green gram) Masoor (Red lentil) Dal

This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date; Dal and Rice an integral part of Indian people’s food, some people prefer chapatti (Indian bread/ Roti) with Dal in their meals. ‘Mung and Masoor Dal’ is prepared at least 3-4 times in every week in north Indian houses. The recipe I prepared is traditional as our grandmother or her mother prepared without pressure cooker; I too prepared dal without using pressure cooker, in the Bhagona by slow cooking method.  It took little more time than pressure cooker but believe me not too much, the taste was totally different. The Baghar (seasoning/chhonk) made the dal flavorful.

Ingredients:

  • Mung dal (split green gram): 50 gm
  • Masoor dal (red lentil): 50 gm.
  • Tomato/ canned tomato: 2 no. (Medium size)
  • Water: 2-3 cups

For Baghar/ seasoning:

  • Ghee: 3 tablespoon
  • Cumin seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Dry red chili: 1-2 no.
  • Ginger: 1” piece
  • Garlic: 3-4 clove(optional)
  • Onion: ¼ no. (Medium size)
  • Turmeric powder: half teaspoon
  • Crushed chili (kuti Mirch): ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Mango pickle: ¼ teaspoon
  • Salt: one teaspoon (as per taste)

Preparation:

  1. Peel off and chop the onion and ginger, slit green chili, keep aside.

 Method:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame.
  2.  When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, add tomato; continue to cook for couple of minutes, put off the flame.
  3. ‘Mung (Green gram) Masoor (Red lentil) Dal’ is ready for seasoning; you may add water to reach your desire consistency.

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; add chopped onion, garlic, ginger, salt, chili powder and turmeric powder, transfer prepared dal into it. Take a boil; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice. Don’t forget to decorate with coriander leaves and green chili.
Mung (Green gram) Masoor (Red lentil) Dal
Ingredients
add washed dal
dal gets frothy
remove forth
till it is done 90%
add tomato
add dry red chili, cumin seed
add , salt, chili powder and turmeric powder
add , salt, chili powder and turmeric powder
transfer prepared dal into it
Take a boil
Mung (Green gram) Masoor (Red lentil) Dal
Mung (Green gram) Masoor (Red lentil) Dal