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

26
Nov 19

Spinach Corn Sandwich

A smile appeared on my face when my husband agreed to go to Hanamasa (shop) to fetch spinach for the sandwich, because I prefer to eat sandwich in breakfast on weekend.

Mostly I prepared the fillings in advance so that if we wake up late or have plane to go to visit some place, it is easy for me to prepare the breakfast and move out early…

The ‘Spinach Corn Sandwich’ is ideal for serving, when you host a tea party or get together with your friends. The party gets even more attractive with this stunning green and yellow colored sandwich which is pack of nutrients.  It is excellent to counter afternoon hunger too…

Ingredients:

  • Spinach: 200 gm.
  • Onion: ½ no. (Medium size)
  • Ginger: 1” piece
  • Garlic: 2 clove
  • Salt: ½ teaspoon
  • Sugar: 1 pinch(sugar keeps the bright green color of spinach intact)
  • Garam masala powder: ¼ teaspoon
  • Red chili powder: ½ teaspoon (optional)
  • Sandwich bread: 4-6 slice
  • Butter: 50 gm

Preparation:

  1. Boil / microwave the palak (spinach) with pinch of sugar for 3 minutes and make fine paste, keep aside.
  2. Boil /microwave corn, keep aside.
  3. Chop the onion, ginger and garlic into fine pieces, Keep aside.

Method:

  1. Take a non stick pan. Put 1 teaspoon butter in a pan, add chopped garlic; stir fry for few seconds, add onion and ginger. Fry for couple of minutes; add dry masala, salt and boiled corn along with spinach paste. Cook till consistency come, add a teaspoon butter and put off the flame.
  2. Corn Palak is ready to prepare the sandwich.
  3. Take 2 slices of bread, spread butter on both sides of breads; put stuffing and spread evenly. Cover the stuffing with another bread slice; now toast it in a toaster/griller. Toast till it become brown in color. Transfer and serve with chutney and soup for breakfast.
  4. Colorful and healthy…
Spinach Corn Sandwich
Ingredients
Boil / microwave the palak (spinach)
add chopped garlic
add onion
add dry masala, salt
add dry masala, salt and boiled corn
add dry masala, salt and boiled corn along with spinach paste
Cook till consistency come
add a teaspoon butter
put stuffing and spread evenly
Cover the stuffing with another bread slice
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich

24
Nov 19

Achari Kamal kakdi/kakari (lotus stem)

A boiled lotus stem (kamala kakdi) which is also known as ‘Nadru/Bhey’ with garlic paste is bold and hot yet pungent and chatpata flavor, very easy to prepare with minimum steps and with very common ingredients that is mustard oil and mustard powder ‘Achari’ in Hindi.

I frequently prepare this dish here (Tokyo) as frozen Kamal kakdi is easily available in store, very good quality and fresh too. It also saves time of peeling and cleaning; I just microwave it for 3-4 minutes, takes only 10-15 minutes from start to finish.

Ingredients:

  • Kamal kakdi (Lotus stem)/frozen: 250 gm
  • Potato: 4 no (Medium size)
  • Garlic: 1 teaspoon (paste)
  • Salt: 2 teaspoon
  • Turmeric powder: 1 teaspoon
  • Chilly powder: 1 teaspoon
  • Mustard powder: 2 teaspoon
  • Dry mango powder: 1 teaspoon
  • Mustard oil/olive oil: 1 tablespoon

Preparation:

  1. Wash and peel off the lotus stem and potato.
  2. Slice the lotus stem slanting into one forth inch thick slices.
  3. Put it into salted water bowl.
  4. Cut the each potato into pieces; similar to size of lotus stem.

Method:

  1. Boil potato, keep aside.
  2. Put the lotus stem into cooker with half teaspoon of salt and 2 cup of water; put it on high flame, and bring to full cooking pressure. Reduce to low flame and cook it for about 15-20 minutes, allow cooker to cool.
  3. Drain the water and wash the slices under tap water, clean properly (because its holes may contain some soil), keep aside.
  4. Take a mixing bowl. Put garlic paste, 1 teaspoon of salt, turmeric powder, chilly powder, mustard powder, dry mango powder and oil. Mix well.
  5. Add boiled potato and boiled lotus stem. Mix properly.
  6. Achari lotus stem is ready to serve.
Achari Kamal kakdi/kakari (lotus stem)
Ingredients
Boiled potatoes and lotus stem
Put garlic paste, 1 teaspoon of salt, turmeric powder, chilly powder, mustard powder, dry mango powder
Mix well
Achari lotus stem is ready to serve
Achari Kamal kakdi/kakari (lotus stem)
Achari Kamal kakdi/kakari (lotus stem)

23
Nov 19

Kimbap (Korean dish) in Indian kitchen

Today I would like to share an easy vegetarian Korean recipe named ‘Kimbap/Gimbap’ which is made with pickled radish. The ingredients are gifted to me from one of my beautiful Korean friend; thank you so much once again my dear friend through this medium(Indian Cooking Manual). Basically Kimbap is a seaweed rice roll served as light lunch with kimchi.

It is very popular picnic food and takeout food in Korea; it is sold everywhere in from airport to market. It is liked by everyone from kids to elder. I also fall in love with this delicious Korean rice roll and wish to bring in my kitchen…

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Bap): 2 cups
  • Salt: ½ teaspoon
  • Sesame oil: 2-3 tablespoon
  • Dressing vinegar: 1 teaspoon (optional)
  • Dried seaweed sheet (Gim/Sushi Nori): 4 no.
  • Radish Pickle sticks: 1 pack
  • Bamboo roller mat/Sushi rolling mat: you may use aluminum foil

Preparation:

  1. Dry roast seaweed sheet on non-stick pan at lower flame till it gets crispy, keep aside.
  2. Take a mixing bowl; put rice, salt and sesame oil, mix well with help of spatula, now the mixture is ready to prepare the Kimbap.
  3. Take a chopping board and keep a bowl filled with water near to wet the hand to prevent the rice from sticking at the time of rolling.

Method to assemble:

  1. Place the bamboo mat on the chopping board, keeping non-shiny side up, spread seaweed sheet over the mat; It is important to wet your hands with water to prevent the rice from sticking to hand, take a handful of rice, place the rice on the seaweed sheet then spread evenly to cover the ¾ of the sea weed as in photo …
  2. Now arrange pickled radish over it as in photo.
  3. Then roll it with slightly pressing manner so that fillings stay inside; continue to roll at the end of the bamboo mat as in photo.
  4. Press with both hands so that it sets as a roll, keep aside. Repeat the same till all rolls are done as in photo.
  5. Apply sesame oil all over the roll and cut into 2” pieces or 7-8 pieces from one roll with sharp knife.
  6. ‘Kimbap (Korean dish) in Indian kitchen’ is ready to be served, if you want to store this for next day picnic; store in an airtight container in refrigerator and reheat or microwave before use.
  7. Note: Here I used Japanese sticky rice(Koshihikari rice), you may use parboiled rice instead of Japanese sticky rice.
Kimbap (Korean dish) in Indian kitchen
Ingredients
Ingredients
Dry roast seaweed sheet
put rice, salt and sesame oil
put rice, salt and sesame oil
spread seaweed sheet over the mat
place the rice on the seaweed sheet then spread evenly
arrange pickled radish
roll it with slightly pressing manner
fillings stay inside
continue to roll at the end
continue to roll at the end of the bamboo mat
Press with both hands
sets as a roll
Repeat the same
Apply sesame oil
cut into 2” pieces
cut into 2” pieces or 7-8 pieces
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen