30
Jun 20

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

  • Servings: 4
  • Preparation time: 5 minutes.
  • Cooking time:15 minutes.
  • Total time: 20 minutes.

There are many variations of “Aaloo – Baigan (potato-egg plant)” combination dishes cooked in Indian houses for meal; the everyday meals are very simple, yet delicious in comparison to restaurant.

Today I am sharing not only one of my favorite, but family recipes of many Indian homes, if you are going to cook eggplant must try this recipe; easy and quick. This recipe, paratha and raita is an excellent combination.

The recipe with paratha can be packed for lunch boxes.

Ingredients:

  • Baigan (egg plant): 300 gm
  • Potato: 150 gm
  • Onion: 75 gm
  • Cherry tomato: 6 no.
  • Mint leaves: 10-12 no.
  • Mustard oil: 4 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 tablespoon
  • Garam masala powder: ½ teaspoon

Preparation:

  1. Chop potatoes and brinjals, into big pieces (~ 1 ½”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomatoes into 4 pieces, keep aside.
  3. Slice onion longitudinally, keep aside.

Method:

Take fry pan or wok, heat oil, let oil start to smoke, add cumin, and sputter for few seconds.

Add chopped onion; stir fry on high flame for couple of minutes or until onion gets translucent, add chopped potato, continue to fry on medium flame for couple of minutes, add brinjal, stir it and cook on low flame with lid on for about 4-5 minutes till it is 80% done (Stir occasionally to avoid burning).

Open the lid; add chili powder, turmeric powder, coriander powder and salt; stir and continue to cook on low flame for couple of minutes with lid on; add tomato, mint leaves, and Garam masala powder, cook for a minute on high flame. Put off the flame.

“Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion” is ready to be served.

Transfer to serving bowl and sprinkle mint leaves. Serve hot with ghee smeared chapatti, Poori or rice.

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Ingredients
Chopped Ingredients
add cumin
Add chopped onion
add chopped potato
continue to fry
add brinjal
add brinjal
cook on low flame with lid on
Stir occasionally to avoid burning
add chili powder, turmeric powder, coriander powder and salt
add chili powder, turmeric powder, coriander powder and salt
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

17
Jun 20

Pumpkin from Avadh (Awadhi kaddu sabji)

  • Servings: 4
  • Preparation time: 5 minutes.
  • Frying time: 16 minutes..
  • Total time: 21 minutes.

Pumpkin is excellent source of beta carotene and vitamin A. It is Very low in saturated fat and low in cholesterol. So, why are you waiting for? Cook this recipe today and enjoy!

Awadhi style of cooking is an art of cooking over slow fire with ghee; typically this pumpkin sabji served as side dish to Poori, but also tastes amazing with paratha or even with rice and dal combo. This recipe is ideal for various occasion too.

Ingredients:

  • Pumpkin: 500 gm.
  • Potato: 200 gm.
  • Mint /coriander leaves: 20 gm.
  • Asafoetida: ½ teaspoon
  • Fenugreek seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 tablespoon (as per taste)
  • Mango powder: 1 teaspoon
  • Ghee: 3 tablespoon
  • Salt: 1 tablespoon
  • Coriander powder: 1 teaspoon
  • Kasuri methy powder: 1 teaspoon

Preparation:

  1. Chop the pumpkin and potato into 1-2” pieces. Keep aside.

Method:

  1. Take a heavy bottom pan, heat ghee, add fenugreek seed, and sputter for few seconds add asafoetida; Put chopped potatoes, sauté on high flame for couple of minutes. Add chopped pumpkin stir fry for a minute, cover and cook until half done on low flame (About 4-5 minutes).
  2. Add chili powder, turmeric powder, kasuri methy and salt; continue to cook on low flame till done (About 3-4 minutes), add mango powder and mint leaves, cook it another one minute.
  3. Put off the flame; transfer into serving bowl serve with Poori, paratha or dal-chawal (rice)
  4. “Pumpkin from Avadh (Awadhi kaddu sabji)”sabji is ready for serving as side dish.
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Ingredients
Chopped ingredients
add fenugreek seed
add asafoetida
Put chopped potatoes
Add chopped pumpkin
stir fry for a minute
Add chili powder, turmeric powder, kasuri methy and salt
continue to cook on low flame
add mango powder and coriander leaves
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)

09
Jun 20

Pumpkin sabji (for fasting)

  • Servings: 2-3
  • Preparation time: 3 minutes.
  • Cooking time: 11 minutes.
  • Total time: 14 minutes.

Pumpkin (kabocha in Japanese) is available everywhere in Japan; it is sweeter and brighter in color in comparisons to Indian pumpkin. The skin is also harder than Indian pumpkin. I prepared the recipe that is perfect compliment for fasting days and equally suitable for casual days. It is easy and convenient to cook. Mild flavor of Indian spices with dash of tamarind for balancing the sweetness of pumpkin.

It is an excellent source of beta carotene, vitamin ‘A’; important for healthy white blood cells, good for immunity, good for eyes, skin and hair.

Ingredients:

  • Pumpkin: 500 gm.
  • Fenugreek seed:  1 teaspoon
  • Fennel seed: 1 tablespoon
  • Cumin: 1½ teaspoon
  • Tamarind pulp: 1 teaspoon
  • Ginger: 2” piece
  • Ghee: 3 tablespoon
  • Rock salt (Sendha namak): 1 tablespoon

Preparation:

  1. Chop the pumpkin into 1” pieces. Keep aside.
  2. Grate/chop ginger, keep aside.
  3. Dry roast, fenugreek, fennel seed and 1 spoon of cumin on lower flame, prepare masala powder, and keep aside.

Method:

  1. Take a heavy bottom pan, heat ghee, add ½ teaspoon of cumin, sputter for few seconds; add chopped ginger, sauté on high flame for few seconds. Add chopped pumpkin stir fry for a minute, cover and cook until half done on low flame (About 4-5 minutes).
  2. Add salt; continue to cook till 90% done, add prepared spice powder and continue to cook for couple of minute. Put off the flame; transfer into serving bowl .
  3. Serve with “Singhare ki puri” or ‘Kuttu ka Paratha” on fasting days.
Pumpkin sabji (for fasting)
Ingredients
Ingredients
Dry roast, fenugreek, fennel seed and 1 spoon of cumin
heat ghee, add ½ teaspoon of cumin
add chopped ginger
Add chopped pumpkin
Add chopped pumpkin
stir fry for a minute
Add salt
add tamarind pulp
add prepared spice powder
Pumpkin sabji (for fasting)

07
Jun 20

Mixed Beans in Tomato Puree

  • Servings: 2
  • Preparation time: 2 minutes.
  • Cooking time: 12 minutes.
  • Total time: 14 minutes.

Beans are delicious and healthy ; the recipe “Mixed Beans in Tomato Puree” is not just looking pretty but tastes good and excellent source of protein; easy to prepare in minutes,  can be used as complete meal or side dish too.

The ingredients which I used in the recipe are combination of mixed canned beans and canned tomato puree, which are easily available in the super market in Tokyo. I didn’t use much of spices, but used olive oil which is known as healthiest oil in the world.

Ingredients:

  • Mixed beans: 400 gm (Tinned)
  • Tomato puree: 300 gm.
  • Onion: 1 no. (Medium size)
  • Spring onion: 20 gm
  • Cumin: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Salt: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 pinch
  • Olive oil/any cooking oil: 2 table spoon
  • Cherry tomato: for decoration
  • Garlic: 2-3 clove

Preparation:

  1. Wash the beans in strainer, keep aside.
  2. Chop onion, garlic and spring onion into small pieces, keep aside.

Method:

  1. Take a nonstick fry pan or heavy bottom pan, heat oil till it begins to smoke, add cumin, sputter for few seconds, add chopped onion and garlic, stir fry for couple of minutes or till it becomes translucent.
  2. Add tomato puree, and fry on medium flame till it gets messy appearance (3-4 minutes), add salt and turmeric powder, stir it and cook on lower flame for few seconds, add washed beans and a cup of water, stir and cover it, lower the flame and continue to cook for 3-4 minutes.
  3. Add black pepper powder, put off the flame. “Mixed Beans in Tomato Puree” is ready to be served; serve with any Indian bread/any type of bread.
Mixed Beans in Tomato Puree
Ingredients
Ingredients
add cumin,
add chopped onion and garlic
Add tomato puree
fry on medium flame
add salt and turmeric powder
add washed beans
add washed beans
add a cup of water
Add black pepper powder
Add black pepper powder and spring onion
put off the flame
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree

06
Jun 20

Kala Chana Curry (Bengal Gram/ Black Chick Peas curry) (South Indian Recipe)

  • Servings: 2-3
  • Soaking time: 6 hours.
  • Preparation time: 13 minutes.
  • Boiling time: 13 minutes.
  • Frying time: 7 minutes.
  • Cooking time: 6 minutes.
  • Total time: 39 minutes.

Kala chana (chick peas) holding a special place in most of the Indian regional cuisine; the cooking method of each part of India has its own style. The spices used are slightly different in south India they use coconut and curry leaves and the result is awesome, mouth watering flavor.

The recipe” Kala Chana Curry”; gives sensational aroma when I prepare and serve along with steamed rice as south Indian serve. You can combo it with Indian bread like paratha or chapatti too.

Ingredients:

  • Black chick peas: 1 cup
  • Garlic: 2-3 flakes
  • Green coriander leaves: 2 tablespoon (chopped)
  • Coconut oil/cooking oil: 3-4 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Curry leaves: 1 twig
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Star anise: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 1 no.

For wet masala:

  • Red chili: 3-4 no. (As per taste)
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Whole coriander: 1 tablespoon
  • Onion: 1 no. (Small)
  • Asafoetida: ¼ teaspoon
  • Tomato: 1 no (Small)
  • Dry /fresh coconut: 2-3 table spoon
  • Tamarind pulp: 1 tablespoon

Preparation:

  1. Soak black chick peas for minimum 6 hours or overnight, keep aside.
  2. Chop onion and tomato into small pieces, keep aside.

For wet masala:

  1. Take fry pan/wok, heat 1 tablespoon oil; add red chili, stir fry on lower flame till it change color (one minute), add cumin and black pepper, sputter for few seconds add whole coriander, stir fry for few seconds add  half quantity of chopped onion.(rest half to be used latter)
  2. Stir fry on medium flame until it gets translucent; add asafoetida and chopped tomato, stir fry for couple of minutes, add coconut, continue to fry a minute, put off the flame, grind to fine paste. Wet masala is ready, keep aside.

Method:

  1. Boil soaked black chick peas along with garlic and 2 cups of water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 6-8 minutes. Allow cooker to cool and open.
  2. Take fry pan (wok) heat remains oil in it; when it smokes reduce the flame, add star anise, cinnamon and green cardamom, sputter for few seconds; add remains onion and fry on high flame for a minute till get translucent.
  3. Add wet masala, stir fry on medium flame for couple of minutes or till oil leaves from sides or liquid dries up (keep it stirring otherwise it may burn); add salt, turmeric powder and tamarind pulp fry for a minute.
  4. Add boiled chick peas; add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame and cook for another 4-5 minutes with lid on, put off the flame add Garam masala powder, and transfer into serving bowl.
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Ingredients
Boil soaked black chick peas
add red chili
add cumin and black pepper
add whole coriander
add chopped onion
add asafoetida
add asafoetida and chopped tomato
add coconut
grind to fine paste
add star anise, cinnamon and green cardamom
add remains onion
Add wet masala
add salt, turmeric powder
Add boiled chick peas
add water to your requirement
cook for another 4-5 minutes
add Garam masala powder
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)
Kala Chana Curry (Bengal Gram/ Black Chick Peas curry)