24
Aug 16

Corn paneer bhurji

Now a day’s people are looking for healthy food option, one of the healthiest dishes is Corn paneer bhurji; it gives you an uplifting aroma and a rich taste that makes every moment memorable.

Corn is good source of dietary fiber; it nourishes our lower digestive tract. Recent research has shown that corn can support the growth of friendly bacteria in our large intestine.

Ingredients:

  • Corn: 1cup
  • Paneer: ½ cup
  • Onion: 1 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Ginger: 2” piece
  • Green chili: 1 no.
  • Mustard seed: ¼ teaspoon
  • Cumin:  ¼ teaspoon
  • Red chili powder/Kashmiri chili powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Cooking oil/olive oil: 1 tablespoon
  • Coriander leaves: 1 tablespoon

Preparation:

  1. Clean and chop onion, tomato, ginger, green chili and coriander leaves into small pieces. Keep aside.
  2. Grind tomato to make paste, keep aside.
  3. Boil /microwave the corn, cool it to room temperature, ground it roughly along with green chili and ginger. keep aside.
  4. Scramble paneer roughly, keep aside.

Method:

  1. Take a fry pan. Heat oil and add mustard seed and cumin, sputter it for few seconds.
  2. Add chopped onion, fry it for a minute, add tomato paste; fry it till liquid dries up, add corn, stir it and cover it on low flame for couple of minutes.
  3. Add salt and paneer, stir fry for a minute, and add red chili powder and coriander powder.
  4. Cover it and cook again on medium flame for a minute, Finish off with Garam masala powder.
  5. Put off the flame. Let it remain covered for 2 minutes, transfer into serving bowl.
  6. Sprinkle the coriander leaves on it.
  7. Corn paneer bhurji is ready to serve. Serve hot or warm as you wish.
  8. You can serve this as a side dish with chapatti or paratha.
Corn paneer bhurji

Corn paneer bhurji

Ingredients

Ingredients

Ingredients

Ingredients

add mustard seed and cumin

add mustard seed and cumin

Add chopped onion

Add chopped onion

20160330_115753

add corn

add corn

add corn

add corn

Add salt

Add salt

Add salt and paneer

Add salt and paneer

stir fry for a minute

stir fry for a minute

add red chili powder

add red chili powder

Finish off with Garam masala powder

Finish off with Garam masala powder

Corn paneer bhurji

Corn paneer bhurji

Corn paneer bhurji

Corn paneer bhurji


23
Aug 16

August flower raita /pachdi (from south India)

August flower has bunch of healthy value, it cures night blindness as it contain vitamin ‘A’, it strengthens optical nerves, it has power to throwing out stomach worms and makes your stomach happy for long time. It is better to choose flowers that have not bloomed fully, however bloomed one is also very good.

In our country, where language, attire, music tradition and life style change in every 100km. making raita is also different from north India to south India. The august flower raita, which I am going to upload today, is south Indian in preparation style, called pachdi. It is Simple, tasty and delicious.

Ingredients:

  • August flower: 100 gm.
  • Curd: 1 cup
  • Salt: half teaspoon
  • Mustard seed: 1/4 teaspoon
  • Split black gram: 1 teaspoon
  •  Curry leaves: 8-10no.
  • Asafoetida: 1 pinch
  •  Oil: 1 teaspoon
  • Red chili: 1-2 no.
  • Cumin seed powder: ½ teaspoon
  • Fresh scrapped coconut: 2 table spoon (optional)

Preparation:

  1. Take flower; discard stigma (centre hard stem), chop roughly and keep aside.
  2. Boil August flower till it become soft.
  3. Squeeze out extra water, keep aside.
  4. Scrapped coconut (coarse paste), keep aside.

Method:

  1. Take a mixing bowl. Put the curd, salt, boiled August flower in it.
  2. Mix them well, and pour the seasoning on it.

Seasoning:

  1. Take a small fry pan, put oil and heat on high flame, when smoke begins to come, add mustard seed, whole red chili, split black gram.
  2.  Sputter it for few seconds, add scrapped coconut, stir fry for few seconds and put off the flame. Add asafetida.
  3. Spread this seasoning all over the raita.
  4. August flower raita (pachdi) is ready to serve.
  5. Mix well and put into serving bowl.
  6. You can serve this with paratha or any meal,

    August flower raita /pachdi (from south India)

    August flower raita /pachdi (from south India)

Ingredients

Ingredients

Ingredients

Ingredients

Boil August flower

Boil August flower

Boil August flower

Boil August flower

Squeeze out extra water

Squeeze out extra water

Ingredients

Ingredients

Seasoning

Seasoning

Seasoning

Seasoning

Ingredients

Ingredients

. Put the curd, salt, cumin powder

. Put the curd, salt, cumin powder

Spread this seasoning all over the raita

Spread this seasoning all over the raita

August flower raita /pachdi (from south India)

August flower raita /pachdi (from south India)


22
Aug 16

Chicken aaloo Dum (chicken potato Dum)

Chicken is extremely popular in all over world, traditionally Dum style cooking in earlier days into earthen pot sealed with Aata dough, over slow burning coals for hours. Here I am using gas stove.

It is main course recipe with delicious gravy (curry) to be used everyday meal, will be loved by children and adult.

Ingredients:

  • Chicken: 300gm (medium size breast piece).
  • Potato: 4 no. (Small)
  • Onion: 1no. (Small)
  • Tomato: 1 no. (Small)
  • Red chili powder: 1teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2-3 “piece
  • Garlic: 3-4 flakes
  • Whole red chilly: 1 no.
  • Green chili: 2 no.
  • Cumin seed: half teaspoon
  • Bay leaf: 2 no.
  • Salt: 1 ½ teaspoon
  • Mustard oil/any cooking oil: 3 tablespoon
  • Ghee: one teaspoon (optional)
  • Water: 1 cup (as per gravy consistency required)

Preparation:

  1. Peel off potatoes and cut into equal medium size pieces. Boil the peeled potatoes with chicken, along with ½ teaspoon of salt and bay leaf. Keep aside.
  2. Grind ginger, garlic, tomato and onion; make fine paste, Keep aside.

Method:

  1. Take fry pan heat oil in it. When it smokes, put 2 whole chilies, cumin seeds and bay leaf.
  2. Add boiled chicken and potatoes in it. Stir fry it for 2 -3 minutes, take it out and keep aside.
  3. Add ground paste Stir it and fry (keep it stirring otherwise it may burn) till oil separates from the masala (About 5 minutes).
  4.  Take a bowl put chili powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well, it will become paste.
  5. Add this paste in the fried masala and stir it., add fried potato and chicken in it. Stir it for 2 minutes.
  6. Add one cup of hot water and cover it, Lower the flame and heat it about another 5-6 minutes.
  7. Add Garam masala powder, one teaspoon ghee and put off the flame, Now, chicken potato Dum is ready to serve.
  8. Serve with fluffy puries or rice.

    Chicken aaloo Dum (chicken potato Dum)

    Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Ingredients

Ingredients

Boil the peeled potatoes with chicken

Boil the peeled potatoes with chicken

Ingredients

Ingredients

put 2 whole chilies, cumin seeds and bay leaf

put 2 whole chilies, cumin seeds and bay leaf

Add boiled chicken and potatoes

Add boiled chicken and potatoes

Stir fry

Stir fry

Add ground paste

Add ground paste

Add ground paste

Add ground paste

Add ground paste

Add ground paste

masala

masala

Add fried potato and chicken

Add fried potato and chicken

Add one cup of hot water

Add one cup of hot water

Add Garam masala powder

Add Garam masala powder

one teaspoon ghee

one teaspoon ghee

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

20160417_135430

20160417_135440 20160417_135512


21
Aug 16

Condiment of vegetables (baghar/seasoning required for different sabji)


In Indian cooking style, since olden days it is customary to condiment first with spice/spices in to the oil, then fry sabji/ meat, it gives the dish distinct flavor, enhances the taste and beneficial to health too. Condiments have immense health benefits.

For example, when you condiment the cauliflower with roughly grind fennel seed, coriander, asafoetida and cumin, it not only enhance the taste and flavor, but it also helps in digestion, prevents gas trouble.

Vegetables:                            Condiment/Baghar


  • Cauliflower: Roughly grind fennel seed, coriander, asafoetida and cumin

  • Cabbage: Cumin, red chili and asafoetida

  • Peas: Fennel seed, asafoetida and bay leaf

  • Pointed gourd: Roughly grind coriander and cumin

  • Lady finger (okra): Ajawine (Carome seed), fennel seed and asafoetida

  • SEM ki phalli (broad beans): Cumin and poppy seeds

  • Arabi (taro root): Ajawine (Carome seed) and asafoetida

  • Gilki (Luffa gourd/sponge gourd): Fennel seed and cumin

  • Pumpkin: Asafoetida, bay leaf and Fenugreek seed

  • Radish: Ajawine (Carome seed), asafoetida and clove

  • Drum stick: Grounded fennel seed

  • Sweet potato: Green cardamom and fennel seed

  • Carrot: Cumin, crushed green cardamom and fennel seed

  • Raw banana: Cumin and onion seed (Kalonji)

  • Aaloo (potato) gravy: Cumin

  • Aaloo (potato) dry: Mustard and red chili

  • Aaloo (potato) Dum: Cumin, cinnamon and poppy seeds

  • Besan ki Karhi: Mustard seed, asafoetida and bay leaf/curry leaves

  • Besan ke gatte: Cumin, asafoetida and red chili

  • Round gourd/apple gourd: Cumin and fennel seed
Condiment of vegetables

Condiment of vegetables


19
Aug 16

Zucchini ki sabji (without onion and garlic)

It is well known that zucchini has many superior medicinal benefits’ simply say nice recipe, great recipe! You love the aroma and taste; it takes very less time to prepare. It’s a fibrous food and keeps your stomach happy. Due to its superiority it is also called wonder food.

Ingredients:

  • Zucchini: 1no. (200 gm)
  • Ghee: 1 tablespoon
  • Curd (yogurt): half cup
  • Cumin seed: half teaspoon
  • Mustard seed: half teaspoon
  • Red chili: 1 no.
  • Asafetida powder: 1pinch
  • Salt: ½ teaspoon
  • Turmeric powder: one forth teaspoon
  • Coriander powder: half teaspoon
  • Red chili powder: ½ teaspoon

Preparation:

  1. Chop zucchini into 1”cube, keep aside.
  2. Beat the curd properly by hand blender or spoon, make it smooth.

Method:

  1. Take a fry pan, heat ghee till smoke starts to appear.
  2. Add cumin seed, mustard seed, asafoetida and red chili, sputter it for few seconds.
  3. Add chopped zucchini, salt, turmeric powder, chili powder and coriander powder.
  4. Fry for couple of minutes on medium high flame, add beaten curd slowly at low heat.
  5. Stir continuously and add a cup of water, cook for couple of minutes, bring it to boil.
  6. Put off the flame very tasty and crunchy Zucchini ki sabji is ready to serve.
  7. Decorate with green coriander leaf.
Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Ingredients

Ingredients

Ingredients

Ingredients

Add cumin seed, mustard seed, asafoetida and red chili

Add cumin seed, mustard seed, asafoetida and red chili

Add cumin seed, mustard seed, asafoetida and red chili

Add cumin seed, mustard seed, asafoetida and red chili

Add chopped zucchini

Add chopped zucchini

Add chopped zucchini

Add chopped zucchini

add salt, turmeric powder, chili powder and coriander powder

add salt, turmeric powder, chili powder and coriander powder

Fry for couple of minutes

Fry for couple of minutes

Fry for couple of minutes

Fry for couple of minutes

add beaten curd slowly

add beaten curd slowly

add beaten curd slowly

add beaten curd slowly

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)

Zucchini ki sabji (without onion and garlic)