24
Jun 15

Green chutney (green coriander /hara dhaniya chutney)

Ingredients:

Preparation:

  1. Wash and clean coriander leaf properly.
  2. Cut into small pieces.

Method:

  1. Grind all ingredients together.
  2. Make fine paste.
  3. Add lemon juice into it, just before serving.
  4. Chatpati green chatney is ready to serve with breakfast or meal.
Green chatney (green coriander chatney)

Green chatney (green coriander chatney)

ingredients of Green chatney (green coriander chatney)

ingredients of Green chatney (green coriander chatney)

ingredients of Green chatney (green coriander chatney)

ingredients of Green chatney (green coriander chatney)

 Green chatney (green coriander chatney)

Green chatney (green coriander chatney)


23
Jun 15

Green peas curry (godila / nimona)

Ingredients:

Preparation:

  1. Grind onion, 1 tomato, garlic, ginger, and fennel seed together, make fine paste.
  2. Keep aside this masala paste.
  3. Grind half 0f the peas with coriander leaves into fine paste, and remaining half peas roughly.
  4. Keep aside these peas pastes.
  5. Chop remaining one tomato.
  6. Cut potatoes into cubes or as you wish.

Method:

  1. Take fry pan, put oil, heat and add potato, deep fry for approx 5 minutes (till potato becomes tender).
  2. Take it out, and keep aside.
  3. Add cumin seed in remaining oil, when it turns brown, add masala paste.
  4.  Stir it. Fry till liquid dries up or oil separates from masala (about 3-4 minutes on medium flame).
  5. Add both peas’ paste (rough and fine).
  6. Stir regularly, fry until it is half done on low flame. (About 5-7 minutes)
  7. Add salt turmeric powder, chili powder, and one cup of water (you can add more water for your required consistency (dal like consistency).
  8.  Add fried potato and boil for two minutes.
  9. Yummy green pea s curry is ready. It is a great side dish.

    Green peas curry (godila / nimona)

    Green peas curry (godila / nimona)

Ingredients of Green peas curry (godila / nimona)

Ingredients of Green peas curry (godila / nimona)

frying  fresh peas

frying fresh peas

Green peas curry (godila / nimona)

Green peas curry (godila / nimona)

You can serve this with plane rice or paratha.


22
Jun 15

  Gwarphalli (cluster beans) ki sabji

Ingredients:

Preparation:

  1. Wash and discard both ends of phalli (cluster beans).
  2. Now cut phalli into 1 inch pieces.

Method:

  1.  Take oil in a wok, when it starts smoking.
  2. Add asafetida and cumin seed in it.
  3. Sputter for few seconds, Add gwarphalli in it.
  4.  Stir it. Cover it. (About 4-5 minutes)
  5. Add salt, turmeric, chili, coriander powder in it.
  6. Cover it, lower the flame and cook for two to three minutes.
  7. Occasionally stir it .Cook till vegetable become soft.
guwarphalli ki sabji

guwarphalli ki sabji

guwarphalli ki sabji

guwarphalli ki sabji

Gwarphalli sabji is ready to serve with chapati or paratha.


21
Jun 15

Ghughani (kala chana/Bengal gram) masala

Today morning my daughter-in-law called up to ask the recipe for Ghughani/Black Bengal gram as it is one of her favorite meals in our home. Not to my surprise she loved to cook this as it is a super quick and delicious recipe full of protein and a simple dash of whole Garam Masala makes the taste linger on the entire day.

Ghughani accompanied with Churra (poha)/Poori/Bread is a wholesome and satiating meal when you want some quick and totally free time on hand while cooking. It is a staple breakfast/brunch from the eastern states of India and is found with regional variations in the state of Assam, West Bengal, Bihar and Odessa. Serving it hot with finely chopped fresh onions and green chilly gives it the perfect rustic touch.

Enjoy your weekend with this amazing recipe!

Ingredients:

Preparation:

  1. Cut onion and tomatoes into small pieces.
  2. Cut green chili, ginger and garlic into small pieces.

Method:

  1. Put all ingredients into the pressure cooker, mix well.
  2. Close the cooker on high flame.
  3. Bring to full cooking pressure, reduce to low flame and cook for 10 minutes.
  4. Allow cooker to cool and open.
  5. Pulverize (for 2-3 minutes) until curry consistency become smooth.
  6. Add wheat flour and stir well.
  7. Cook again for 2-3 minutes to get desire consistency.
  8. Add chopped coriander leaves.
  9. Serve hot with poori,fried poha, bread or steamed basmati rice or pulao.
Ghughani (kala chana/Bengal gram) masala

Ghughani (kala chana/Bengal gram) masala

ingredients of gughani

ingredients of gughani

adding garam masala

adding garam masala

Ghughani (kala chana/Bengal gram) masala

Ghughani (kala chana/Bengal gram) masala

Ghughani (kala chana/Bengal gram) masala

Ghughani (kala chana/Bengal gram) masala

Bengal gram is full of protein, onions are packed with antioxidants, tomatoes with lycopene and cumin with healing benefit prompts us to have the dish ` ghughani` at least once a week!


20
Jun 15

Dry arabi (taro root) with Besan

Ingredients:

Preparation:

  1. Boil the arabi with one glass of water into cooker.
  2. Bring to full cooking pressure, and then put off the flame.
  3.  Let it be cooed, take out the arabi from cooker.
  4. Peel arabi and Cut into slices. Keep aside.

Method:

  1. Take oil in a wok, when it starts smoking.
  2. Add asafetida and ajwain in it.
  3. Sputter few seconds, and then add Besan.
  4.  Keep stirring, until Besan become light brown.
  5. Add chopped arabi, salt, turmeric, chili, coriander, and mango powder in it.
  6. Cover it, and lower the flame, cook for two to three minutes.
  7. Add Garam masala powder. Stir well.
Dry arabi (taro root) with Besan

Dry arabi (taro root) with Besan

boiled arabi

boiled arabi

arabi cut into pieces

arabi cut into pieces

adding asafoitida

adding asafoitida

adding besan

adding besan

frying arabi

frying arabi

Dry arabi (taro root) with Besan

Dry arabi (taro root) with Besan

Dry arabi is ready to serve with dal and roti.