15
Jun 19

Soya vadi/chunks (Meal maker/Nutrela) curry

There are so many ways to prepare the soya chunks, you may make the curry only with soya chunks or you can mix it with potatoes or any other vegetables. This can be used in Pulao or Biryani.

Soya chunks do not have its own flavor; it is neutral in flavor, so whatever spices we add, we get that flavor.

 So why not one day cooks this way and gives your family a different taste and I bet it will become the favorites of your family.

This is all time favorite recipes. The aroma and the flavor are awesome! It is so yummy!

Ingredients:

  • Soya vadi: 50 gm
  • Potato: 1no. (Medium)
  • Onion: 1no. (Medium)
  • Tomato: 2 no. (Medium)
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2”piece
  • Cumin: 1 teaspoon
  • Bay leaf: 1 no.
  • Green chili: 2-3no.
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Kasuri methi: 1 tablespoon
  • Fresh cream: 2 tablespoon
  • Mustard oil /cooking oil: 5 tablespoon

Preparation:

  1. Chop onion, tomatoes into longitudinal slices, Peel off and chop potato, green chili and ginger. Keep aside.
  2. Soak soya chunks into hot water for about 5-10 minutes. (You may soak 5-6 hours before in normal water)

Method:

  1. Take a fry pan; heat 2 tablespoon of oil, let oil start to smoke, add cumin and bay leaf, sputter it for few seconds and add sliced onion, sauté till light brown.
  2. Add tomato, turmeric and coriander powder, fry till oil separates from masala (or liquid dries up) on low flame.
  3. Add chopped potatoes and soaked soya chunks, stir properly, cover the lid and stir occasionally, so that it should not burn. Add kasuri methy and fresh cream, stir fry for couple of minutes.
  4. Add one and half cup of water and cover for 3-4 minutes till it is done and desired gravy consistency comes. Add Garam masala powder and stir it, Put off the flame.
  5. Soya vadi/chunks (Meal maker/Nutrela) curry is ready to be served. Serve with Indian bread (chapatti, paratha, Poori) or rice.
Soya vadi/chunks (Meal maker/Nutrela) curry
Ingredients
Ingredients
add cumin and bay leaf
add sliced onion
Add tomato
Add chopped potatoes and soaked soya chunks
Add kasuri methi
Add kasuri methi and fresh cream
Add one and half cup of water
cover for 3-4 minutes
desired gravy consistency
Garam masala powder
Soya vadi/chunks (Meal maker/Nutrela) curry
Soya vadi/chunks (Meal maker/Nutrela) curry
Soya vadi/chunks (Meal maker/Nutrela) curry

14
Jun 19

Moong/Mung (Green gram) sprouts salad

The various benefits of Mung/moong (green gram) sprouts make them one of the healthiest sprouts among all sprouts. Adding capsicum, carrot and fresh coconut along with lemon makes this recipe must have item in our regular diet. It is full of vitamin, minerals and fiber too.

To prepare Mung sprout is effortless or can say not burdensome task, just soak Mung for 5-8 hours: drain out water, cover with kitchen towel and put into warm and humid place (kitchen corner) for 12-24 hours.

Gradually it grows day by day. You may use as per your requirement and you can keep it in refrigerator too.

Ingredients:

  • Mung (Green gram) sprouts: 100gm.
  • Carrot: 1no.
  • Capsicum: 1 no.
  • Fresh coconut: ¼ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate carrot and fresh coconut, keep aside.
  2. Chop capsicum, ginger and coriander leaf, keep aside.

Method:

  1. Take a wok, heat oil, put ginger and curry leaves one by one, stir fry on high flame.
  2. Add capsicum, Mung sprout, carrot, and coconut one by one and fry each for 30 seconds on high flame.
  3. Stir well on, continue cooking on high flame; add salt and black pepper put off the flame. Add coriander leaves and lemon juice before serving, transfer into serving tray.
  4.  Moong/Mung (Green gram) sprouts salad is ready. Serve immediately.
Moong/Mung (Green gram) sprouts salad
Ingredients
Ingredients
put ginger and curry leaves
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
add salt and black pepper
add lemon juice
Moong/Mung (Green gram) sprouts salad
Moong/Mung (Green gram) sprouts salad
Moong/Mung (Green gram) sprouts salad

07
Jun 19

Bamboo shoot (Takenoko) masala

I am posting this recipe from Japan, so I prepared with Japanese sticky rice. Enjoy “Bamboo shoot (Takenoko) masala”. See how Appealing is this! 

I wanted to cook this recipe since couple of year ago when I ate Bamboo shoot rice in a restaurant in Mumbai. Fresh bamboo shoot is easily available here in Japan. Although some Asian countries as China, Indonesia, Vietnam, Malaysia, Burma, Japan, Thailand, Taiwan, Nepal etc are the hub of bamboo shoot. The north east part of India each and every houses do plant bamboo, because their cuisine are incompletes without adding dash of bamboo shoot. It is very nutritious, give much strength and make you strong and tough.

Canned bamboo shoot is easily available everywhere, Malls in India and aboard too. For the recipe you can use canned too. In this recipe I used fresh bamboo shoot and included how to chop bamboo shoot.

So enjoy the unique & exclusive recipe of bamboo shoot…

Ingredients:

  • Bamboo shoot (Takenoko): 2no. (Medium size, about 6-7 inch)
  • Ground nut: 100gm.
  • Dry coconut: 2 tablespoon
  • Sesame seed (white): 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Chili: 2no.
  • Coriander leaves: 20 gm
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon, as per taste
  • Turmeric powder: half teaspoon
  • Onion: 1 no. medium size
  • Ginger: 2” pieces
  • Garlic: 2-3 cloves
  • Lemon: ¼of a medium size lemon
  • Tamarind pulp (optional): 1 teaspoon
  • Tomato: 1 no. (Medium size)
  • Olive oil/cooking oil: 1 serving spoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Wash the Bamboo shoot, and trim the thick end ½ -1”an inch. Peel out outer layer until white portion is coming, trims the upper ½ -1” portion too (Shown in the photo).
  2. The second step is to peel out the upper hard layer just like we peel off the potatoes (shown in the photo). Slices it and put it into bowl filled with water.
  3. Boil and cook this sliced bamboo shoot into pressure cooker with ¼ lemon and a whole red chili on high flame, bring to full cooking pressure, reduce to low flame and cook for 15-20 minutes. Allow it to cool and open. Drain out the water, keep aside.
  4. Chop the tomatoes, onion and coriander leaves.
  5. Light roast ground nut on low flame, let it cool and remove the upper layer or skin. Keep aside.
  6. Roast coconut, cumin and sesame seed separately and keep aside.
  7. Grind the ground nut, coconut, sesame seed, ginger, and garlic and cumin seed with the help of water and make fine paste (wet masala).

Method:

  1. Take a pressure pan/pressure cooker, pour oil, when oil becomes hot and smoke starts coming from it. Add mustard seed and red chili. Allow to sputter for few seconds: add sliced onion stir fry till it gets translucent. Add chopped tomato along with coriander powder, chili powder and turmeric powder, stir fry for couple of minutes, add wet masala and fry for 8-10 minutes on low flame till oil separates from masala and liquid dries up. Stir 2-3 times in between so that it should not stick to bottom.
  2. Add boiled bamboo shoot and salt, stir fry for 3-4 minutes: add water and tamarind pulp, close the cooker lid, and bring to full pressure. Lower the flame and cook for 2-3 minutes. Put off the flame, let it cool and serve.
  3. Have this delicious “Bamboo shoot (Takenoko) masala” with either rice or some paratha, chapati to satiate your stomach’s craving delightfully.
  • Note: It is necessary to use fresh bamboo shoot within 2-3 days, only white portion to be used.
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko)
Bamboo shoot (Takenoko)
Peel out outer layer
Peel out outer layer
Peel out outer layer
trims the upper ½ -1”
peel out the upper hard layer just like we peel off the potatoes
peel out the upper hard layer just like we peel off the potatoes
Slices it and put it into bowl filled with water
Ingredients
Boil and cook this sliced bamboo shoot
Cooked bamboo shoot
Add mustard seed and red chili
add sliced onion
Add chopped tomato along with coriander powder, chili powder and turmeric powder
add wet masala
add wet masala
Add boiled bamboo shoot
Add boiled bamboo shoot
stir fry for 3-4 minutes
add water
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala

06
Jun 19

Green Methi Pakoda with cube potato in Karhi

This is a very traditional and popular recipe from Punjabi cuisine; they prepare since ages this in the winter when green methy is available in plenty. It is something, I like in winter during lunch with steamed rice. In my opinion the delightful taste of this kadhi will impress you too. Green methi enhances the taste and flavor too.

Ingredients: For Karhi

  • Besan: 40gm.
  • Curd/yogurt: 350 gm.
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1 tablespoon (grated)
  • Clove: 2-4 no.
  • Cumin seed: 1 teaspoon
  • Bay leaf: 1 no.
  • Mustard oil: 1 table spoon

Ingredients: For pakoda

  • Besan (gram flour): one cup
  • Methi saag (Green fenugreek): 200 gm.
  • Onion: 150 gm. (2 no)
  • Ginger (chopped): 1 teaspoon
  • Green chili: 2 no.
  • Potato: 2no. (Medium)
  • Water: half cup
  • Meetha soda (Sodabicarb): 1 pinch (optional)
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Ghee: 2 tablespoon
  • Red chili powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Red chili: 2 no.
  • Asafoetida: 1 pinch

Preparation:

  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve). keep aside.
  2. Chop green methi, onion, green chili into small pieces and grate ginger. Keep aside.
  3. Cut potato into one fourth inch Slice. Keep aside.

 For making pakora:

  1. Take a bowl. Put Besan, chopped green methy, onion, green chili, salt, and Meetha soda in it, make smooth batter with the help of water.
  2. Take fry pan, heat oil in it: Let oil to smoke, drop small size of ball from batter in it (Either helps of your hand or spoon) Deep fry the ball till golden brown on medium flame. Repeat this till all batter is finished. Keep aside.
  3. Deep fry all potato. Keep aside.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it. Put bay leaf, and clove. Sputter it for few seconds, then add grated ginger, fry this and add onion, fry onion till light brown.
  2. Put mixture (curd and Besan) in the fry pan; add salt and turmeric powder in it, add water in small quantity, as per requirement.
  3. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  4. Put these balls and fried potato into Karhi and boil it.

Seasoning:

  1. Take a small fry pan; put ghee in it, when smoke begins to come. Put mustard seed, cumin and whole red chili, sputter it few seconds, put off the gas. Add red chili powder and asafoetida. Spread this seasoning all over the Karhi.
  2.  Mouth watering “Green Methy Pakoda with cube potato in kadhi” is ready to serve. Serve with steamed rice or jeera rice (cumin rice).
Green Methi Pakoda with cube potato in Karhi
Ingredients
Ingredients
smooth batter & prepared curd
Deep fry
Deep fry all potato
Put bay leaf, and clove
add grated ginger and onion
Put mixture (curd and Besan)
add salt and turmeric powder
Put these balls and fried potato
Put these balls and fried potato
Seasoning
Seasoning
Seasoning
Seasoning
Green Methi Pakoda with cube potato in Karhi
Green Methi Pakoda with cube potato in Karhi

01
Jun 19

Palak tomato and chana dal soup

Eating the right type of food is the key for healthy, beautiful and youthful living and it ensures you for quality life too.  To prepare ‘Palak tomato and chana dal soup’ is very quick and simple. It is delicious and healthy too. It is light on the stomach and rich in protein & vitamins.

Here I used micro wave to boil the ingredients and used dal which is soaked for ½ an hour. You may use pressure cooker then there is no need to soak the dal.

Ingredients:

  • Spinach: 200 gm
  • Chana dal (split Bengal gram): 2 tablespoon
  • Onion: 1 no. (Medium size)
  • Tomato: 2-3 no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Butter: 50gm.
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Clean and chop spinach, onion, tomatoes and ginger into small pieces.
  2. Clean and wash chana dal, keep aside.

Method:

  1. Put all ingredients, except butter and kala namak in pressure cooker; Place cooker on maximum heat, bring it to full cooking pressure, reduce to lower heat and cook for 2-3 minutes. Allow cooker to cool.
  2. Here I used micro wave to boil the ingredients and used soaked dal (soaked for ½ an hour).
  3. After cooling, roughly grind it in mixer grinder for few seconds, Pass this through soup sieve. Discard the residue. Reheat soup; add kala namak and fresh ground black pepper. Serve with bread croutons.
Palak tomato and chana dal soup
ingredients
micro wave to boil the ingredients and used soaked dal
After cooling, roughly grind it in mixer grinder
Palak tomato and chana dal soup