23
Jan 20

Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

My old friend came to visit us from Mumbai, I was so happy; we were sipping hot tea and planning to make some teatime snacks and dinner, I had fresh papaya with me so planned to make ‘Papaya Kofta Curry’ for dinner.

Papaya is the best skin purifier; it makes the skin glow, healthy and youthful. It acts as anti blemish agent and removes pigmentation and dark circle making skin spotless.

Ingredients:

For making kofta:

  • Raw papaya: 1 no. (Medium size)
  • Potato: 2 no. (Medium size)
  • Besan (chick pea flour): 2-3 tablespoon
  • Ginger: 1 teaspoon (chopped)
  • Green chilly: 2-3 no. (Chopped)
  • Salt: 1 teaspoon (as per taste)
  • Oil: for deep frying

For making gravy:

  • Onion: 1 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin seed: half teaspoon
  • Cinnamon: 2”stick
  • Curd: 2 table spoon
  • Fresh cream: 20 gram (optional)
  • Oil: 3 tablespoon

Preparation:

  1. Peel and grate the papaya and potato: put all ingredients of making kofta in a bowl, and mix well to make dough, shape it in small ball.
  2. Chop onion and tomato; grind it to fine paste keep aside.

Method:

  1. Heat the oil in a fry pan/kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.
  2. For preparing curry; take a fry pan. Put oil, when oil starts to smoke add cumin and cinnamon, sputter for few seconds, take care it should not burn, add onion and tomato paste fry it till become golden in color.
  3. Add salt, turmeric powder, chili powder, and coriander powder, stir fry for a minute; add fresh cream, continue to fry for couple of minutes.
  4.  Add whipped curd and fry it on lower flame (2-3 minutes); add 2 cups of water and boil the gravy. Lower the flame and boil it for 2-3 minutes.
  5. Add fried kofta and Garam masala powder; bring it to just boil, cover it. Put off the flame.
  6. You may serve it after 5 minutes; garnish with chopped green coriander and spring onion.

Note:

  1. Just before serving, heat the gravy and place the kofta in it.
  2. ‘Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry’ is ready to serve with Roti or rice.
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Ingredients
chopped and grated ingredients
dough
deep fry the kofta
deep fry the kofta
deep fried kofta
add cumin and cinnamon
add onion and tomato paste
Add salt, turmeric powder, chili powder, and coriander powder
add fresh cream
continue to fry for couple of minutes
Add whipped curd
fry it on lower flame
add 2 cups of water
boil the gravy
Add fried kofta
bring it to just boil
add Garam masala powder
Put off the flame
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

20
Jan 20

Carrot Bhujia (Dry Carrot)

I visited an event held at Hibiya Park, Tokyo named ‘Farmers and Kids Festa’ with the aim of educating the kids that their food doesn’t really come from the supermarket.

Farmers shared their knowledge and experiences of farming like Spinach harvesting, rice threshing and peanut molting. There was a chance for kids to feed and play with various cute animals.

I did enjoyed and purchased so many types of field fresh vegetables with leaf intact; one of them was carrot, and decided to cook this recipe.

The sweet flavor of carrot has marvelous connection with black pepper, when it is mingled and come out with amazing taste.

Ingredients:

  • Carrot: 300 gm
  • Mustard oil/Ghee: 2 tablespoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Green cardamom: 2 no. (Crushed)
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)

Preparation:

  1. Slice carrot, keep aside.

Method:

  1. Heat oil in a heavy bottom pan; add fennel seeds, cumin and green cardamom, allow to sputtering, adding a pinch of turmeric powder.
  2. Drop sliced carrot; saute and cook on medium low flame with lid on, fry until half done, (About 5-7 minutes), add coriander powder, turmeric powder and salt.
  3. Continue to fry till vegetables are 90% done; (further 5-7 minutes) add black pepper powder.
  4. Fry on high flame till done; now ‘Carrot Bhujia (Dry Carrot)’ is ready to serve.
Carrot Bhujia (Dry Carrot)
Ingredients
Sliced carrot
add fennel seeds, cumin and green cardamom
Drop sliced carrot
saute and cook on medium low flame
add coriander powder, turmeric powder and salt
add black pepper powder
add black pepper powder
Fry on high flame till done
Carrot Bhujia (Dry Carrot)
Carrot Bhujia (Dry Carrot)

18
Jan 20

Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)

Are you going to cook Eggplant mashed; do try this variation in your day-to-day cooking, it is wonderful in taste. Your family and friends happiness will multiply to see the stunning yellow color of sweet corn with egg plant.

Ingredients:

  • Brinjal/Baigan: 250- 300 gm 1 no.
  • Sweet corn (fresh or frozen): 100 gm.
  • Tomato/ Tinned chopped tomato: 1 cup
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no. (As per your taste)
  • Ginger: 1” piece
  • Garlic: 2-3 flakes
  • Kasuri methy: 1 tablespoon
  • Coriander powder: 1 teaspoon
  • Chili flakes: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Garam masala powder: ¼ teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 2 tablespoon (chopped)
  • Salt: half teaspoon

Preparation:

  1. Apply few drops of oil all over the Brinjal; cut the Brinjal into two halves and see the healthiness by judging color, Roast Brinjal direct on the gas burner on medium flame; keep turning after 1- 2 minutes on the flame, so that it is evenly cooked, roast till it become completely cooked and soft. Keep aside, and let it cool. (Here I used Japanese griller to roast)
  2. Remove skin (outer layer) and stem from roasted Brinjal; mash properly with the help of masher, Keep aside.
  3. Chop onion, tomato, green chili, garlic and ginger into small pieces.

Method:

  1. Take fry pan, put oil and heat, when it smokes add chopped garlic and ginger; Stir it for few seconds add chopped onion, stir fry till onion get translucent, add green chili and corn cook for couple of minutes (keep it stirring otherwise it may burn).
  2. Add tomato; fry till liquid dries up add salt, chili flakes, kasuri methy and turmeric powder, stir fry for couple of minutes, add mashed Brinjal and fry. (About 3-5 minutes).
  3. Add Garam masala powder; stir well and put off the flame, add green coriander leaf and mix well.
  4. Now, ‘Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)’ is ready.
  5. Serve as a side dish in combination with steamed rice and dal or hot chapatti and dal.
  6. Note:
  7. Brinjal must be smooth and having shiny surface, so that it has less seeds or tender seeds.
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Ingredients
Roast Brinjal
Roasted and chopped ingredients
add chopped garlic
add chopped onion,
add green chili
add green chili and corn
Add tomato
add salt, chili flakes, kasuri methy and turmeric powder
stir fry for couple of minutes
add mashed Brinjal
Add Garam masala powder
stir well
put off the flame
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)

14
Jan 20

Sora Mame (Fava Beans)sabji

I had big surprise to see ‘Sora Mame (Fava Beans)’ in the super market like Hanamasa and peacock. This is a kind of beans but its seeds are far bigger than Sem phalli seed (broad beans). I had never seen this before coming to Japan. After coming to Japan; I saw so many times in the market, but for long didn’t buy as I felt it was too expensive that only 6-7 pods in a packet and priced 330 yen.

 It is something like peas pods but bigger in size and the inside seed is as similar to Indian’s ‘Sem phalli’.  When opened the pod it looks like the beans are packed in soft sponge and a bit surprising that each pod had only 2-3 seeds inside.

To prepare the recipe, I opened the pods and collected the seeds; boiled and cooled it to remove the seed outer layer so that, spices will get absorbed by the seeds. It come out very delicious (Oishi nioi and Oishi soena).

Ingredients:

  • Sora Mame (Fava Beans): 6-7 no.
  • Aaloo (Potato): 2no. (Small size)
  • Garlic: 3-4 clove
  • Salt: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: ¼ teaspoon
  • Mustard: ¼ teaspoon
  • Coriander powder: ½ teaspoon
  • Mustard oil/olive oil: 1 tablespoon

Preparation:

  1. Takeout seeds and boil them keep aside to cool, after cooling remove the seed’s outer layer.
  2. Wash and peel off the potato; chop potato similar size as beans, keep aside.
  3. Chop garlic, keep aside.

 Method:

  1. Heat 2 tablespoon of oil in a heavy bottom pan; add mustard seeds, sputter for few seconds add chopped garlic and immediately add chopped potatoes stir fry it on low flame for couple of minutes.
  2. Add chili powder, coriander powder, turmeric powder and salt; sprinkle little water to avoid burning of masala, stir fry for a minute.
  3. Add boiled and peeled Fava seeds; continue to stir fry for one more minutes, add half cup of water, and cook on medium low flame with lid on until done.
  4. Now, delicious ‘Sora Mame (Fava Beans)’ is ready to serve. Serve with paratha or rice as a side dish.
Sora Mame (Fava Beans) sabji
Ingredients
Sora Mame (Fava Beans)
Sora Mame (Fava Beans)
Takeout seeds and boil
after cooling remove the seed’s outer layer
boiled and peeled Fava seeds
add mustard seeds
add chopped garlic
add mustard seeds
add chopped potatoes
Add chili powder, coriander powder, turmeric powder and salt
Add boiled and peeled Fava seeds
add half cup of water
cook on medium low flame
cook on medium low flame with lid on until done.
Sora Mame (Fava Beans) sabji
Sora Mame (Fava Beans) sabji
Sora Mame (Fava Beans) sabji
Sora Mame (Fava Beans) sabji

14
Jan 20

Vegetarian Paella (Spanish dish)

Paella is a Spanish dish, prepared with rice; here I prepared with Japanese rice. It is actually not steamed rice but dry rice that cooked in uncovered wide and flat paella pan. A crusty residue of rice is left at the bottom adds the taste to perfect paella. It is most common dish in coastal areas of Spain and eaten on beach bars and restaurant too.

I recently purchased the sea food paella kits from ‘Hanamasa’; being Indian and vegetarian wanted to cook vegetarian version of paella. First time I prepared using zucchini, capsicum, green peas, chick peas and beans, it was so delicious, really we fell in love with this recipe.

If you do not have paella kit you may cook in other wide flat pan which are used in Indian kitchen.

Ingredients:

  • Spanish rice/Japanese rice (preferably short grain): 250 gm (2 Cups)
  • Note: never use Basmati rice.
  • Fresh/ frozen Beans: 100 gm.
  • Fresh/frozen peas: 100 gm.
  • Chick peas/ Tinned: 100 gm. (half boiled)
  • Capsicum:  1 no. (Medium size)
  • Zucchini: 1 no.
  • Vegetable stock/ water: 600 ml (5 cups)
  • Note: vegetable stock of your choice
  • Saffron: 1 pinch.
  • Onion: 1 no. (Medium size)
  • Tomato puree: 2 tablespoon
  • Tomato: 1 no. (Medium size)
  • Lemon: 1 no.
  • Orange: 2 no. (For decoration and garnishing)
  • Parsley/coriander leaves: 50 gm.
  • Garlic: 3-4 flakes.
  • Salt: 2 teaspoon
  • Black pepper: 1 teaspoon
  • Bay leaf: 2 no.
  • Kashmiri red chili powder: 1 teaspoon
  • Extra virgin olive oil: 3 tablespoon

Preparation:

  1. Put stock on simmer; add bay leaf and garlic leaf.
  2. Crush saffron thread and put 1 tablespoon warm water, keep aside.
  3. Chop Onion, Tomato, Garlic and Coriander leaves to fine pieces, keep aside.
  4. Chop zucchini and capsicum (longitudinally), keep aside.
  5. In a bowl prepare herbs-mixture; put chopped coriander leaves, garlic, half of lemon juice and a tablespoon of oil, keep aside.

Method:

  1. Take paella pan, heat oil on medium flame; Put chopped onion, stir fry on high flame till onion gets golden in color, add chopped zucchini, fry for couple of minutes.
  2. Add prepared herbs-mixture, salt and chili powder; stir fry for a minute, add tomatoes puree continue to cook for couple of minutes, add rice (dry rice, don’t even wash the rice).
  3. Cook and stir fry for a minute till rice start to crackle; add chopped tomatoes stir fry for couple of minutes, add saffron and black pepper into the rice.
  4. Add the vegetable stock, chick peas and peas; bring it to boil on medium flame, stir once and continue to cook on low heat until rice gets dry( do not stir, and never cover the pot during cooking).
  5. Put off the flame; decorate with sliced oranges along with peel and red capsicum. Cover the pan with lid for 5-6 minutes; so that fragrance infuses into the recipe.
  6. You may cook and serve piping hot ‘Vegetarian paella’ in the same pan just hand out fork and let everyone stuck in.
Vegetarian Paella (Spanish dish)
Ingredients
Put stock on simmer
herbs-mixture
Put chopped onion
add chopped zucchini
Add prepared herbs-mixture
Add prepared herbs-mixture
add salt and chili powder
add tomatoes puree
add tomatoes puree
add rice
add rice
Cook and stir fry for a minute till rice start to crackle
rice start to crackle
add chopped tomatoes
add saffron
add saffron and black pepper
Add the vegetable stock
Add chick peas and peas
Add the vegetable stock, chick peas and peas
Add the vegetable stock, chick peas and peas
bring it to boil on medium flame
cook on low heat
Put off the flame
decorate with sliced oranges along with peel
decorate with sliced oranges along with peel and red capsicum
Vegetarian Paella (Spanish dish)
Vegetarian Paella (Spanish dish)