27
Jan 20

Garlicky Aaloo Baigan/ Brinjal (Egg plant)

The taste of garlic with eggplant goes very well; our family likes the taste most. This is the recipe which I cook often in my day to day routine. Fresh herbs like coriander leaves/Methy leaves and garlic paste  I prefer to use in the recipe preferable. Enjoy the recipe made with seasonal vegetables…

Ingredients:

  • Baigan/ Brinjal (egg plant): 300 gm
  • Potato (Aaloo): 2 no. (75-100 gm.)
  • Tomato: 2 no. (Medium size)
  • Garlic paste: 1 teaspoon
  • Mustard oil: 2-3 tablespoon
  • Mustard seed: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 teaspoon (as per taste)
  • Fresh coriander leaves/Methy leave: 20 gm.

Preparation:

  1. Chop eggplant longitudinally (~ 2-3”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomato and potato, keep aside.

Method:

  1. Take fry pan, heat oil, let oil start to smoke, add mustard seed, and sputter it for few seconds.
  2. Add chopped potatoes; stir fry for couple of minutes on low flame, add garlic paste, chili powder, turmeric powder, coriander powder and salt. Stir fry for couple of minutes.
  3. Add tomato continue to fry for couple of minutes; add chopped egg plant stir fry on medium flame  for couple of minutes, reduce to low flame, cover the lid and continue to cook until done(if needed add ¼  cup of water, stir occasionally, so that it does not burn).
  4. Add fresh coriander leaves, Put off the flame (in this recipe I used dried green coriander powder because that time I did not have fresh coriander leaves)
  5. ‘Garlicky Baigan/ Brinjal (Egg plant) Aaloo’ is ready to be served.
  6. Transfer the sabji into serving bowl. Serve with Paratha, Poori or Rice.
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Ingredients
Add chopped potatoes
stir fry for couple of minutes
add garlic paste, chili powder, turmeric powder, coriander powder and salt
Add tomato
add chopped egg plant
stir fry on medium flame
cover the lid and continue to cook
continue to cook until done
dried green coriander powder
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)

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

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

21
Nov 19

Kashmiri Aaloo (Kashmiri potato curry)

The recipe looks very appealing, isn’t it? And whenever I served it on dining table our friends and family appreciated it; even children demanded that he wanted to eat just this dish. My husband told me every time to cook walnut potato curry, whenever I hosted a dinner or lunch for friends or relative. The recipe is really very scrumptious. A special recipe…

Ingredients:

  • Potato: 500 gm (walnut size preferably, if not available make pieces of walnut size)
  • Curd (yogurt): 500 gm.
  • Milk: 1 cup
  • Water: 1 cup
  • Fennel seed: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Black pepper: 10-15no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Walnut (roughly crushed): 2 tablespoon
  • Walnut: 4-6 pieces
  • Mustard oil: 150 gm (for deep frying potato)
  •  Salt: 1 teaspoon
  • Turmeric powder: 2 pinch
  • Mint leaves: 2-3 twig
  • Coriander leaves: 20 gm.

Preparation:

  1. Take about 90% (keep 10% for seasoning) of black cumin, black pepper and fennel seed and make a ‘mixed powder’ in grinder, keep aside.
  2. Peel off potatoes; prick it all over with help of fork, keep this into salted water for 20-30 minutes, shown as in photo.
  3. Beat curd with milk and water into big bowl or blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smoke, fry the potatoes on medium flame till it become light golden in color. Take it out, Keep aside.
  2. Take another wok/fry pan; put 50 gm. of oil, when it starts to smokes add black cumin, black pepper and cinnamon, sputter for few seconds add ginger paste put off the flame. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add salt, ‘mixed powder’, walnut and roughly crushed walnut and keep cooking at minimum flame.
  3. Re fry the potatoes for couple of minutes on high flame till the outer layer of potatoes gets golden brown color; add directly into the another wok where curry is being cooked on minimum flame (the theory is that the hot potatoes absorb the flavor and aroma from hot gravy).
  4. Add mint leaves(here used mint powder and coriander powder) and turmeric powder; continue cooking on low flame with lid on for about 7-8 minutes till desirable consistency of gravy comes.
  5. Add chopped coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Kashmiri Aaloo (Kashmiri potato curry)
Ingredients
Peel off potatoes; prick it all over
fry the potatoes
light golden in color
add black cumin, black pepper and cinnamon,
add ginger paste
add blended curd mixture
add salt
mixed powder’
add salt, ‘mixed powder’, walnut and roughly crushed walnut
keep cooking at minimum flame.
Re fry the potatoes
Add mint leaves
Add mint powder and coriander powder
continue cooking on low flame
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)

20
Nov 19

Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)

Ash gourd Vadi (dried dumpling made with ash gourd and Besan) is very popular in Bihari and Bengali homes, used to cook in olden days during the scarcity of quality green vegetables in the market during off season. Now throughout the year green vegetables are available still we can enjoy with aged traditional recipe due to availability in the super market…

This is especially being cooked in the region of Nepal, Mithila made with ash gourd (Petha) and Chana Dal Besan. There are so many variety of vadi available; plain (made with Peas, Green Gram/Mung, Black Gram /Urad, Murauri (made with Radish), Sugarauri (made with Bathua Saag) etc, this recipe is made with ash guard vadi.

The very elegant and simple recipe from Indian houses served in the Lunch/ Dinner, can be combined with any gourd, egg plant and as per your creativity…

Ingredients:

  • Potato (Aaloo): 100 gm
  • Vadi: 100 gm.
  • Garlic and Ginger paste: 2 teaspoon
  • Mustard oil:  5-6 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 ½ teaspoon (as per your taste)
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Chop Potatoes into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown.  Keep aside.

Method:

  1. Take pressure cooker, heat 2 tablespoon of oil, let oil start to smoke; add vadi, stir fry for couple of minutes (don’t over fry it otherwise it will not get cooked properly). Take out, keep aside.
  2. Put remaining oil into the fry pan; add cumin sputter it for few seconds add chopped potatoes stir fry on medium flame for about couple of minutes, add garlic and ginger paste; reduce to low flame, cover the lid (for 2-3 minutes). Stir occasionally, so that it should not burn.
  3. Add chili powder, turmeric powder, coriander powder and salt stir fry for couple of minutes add 3-4 cups of hot water as per your requirement, let it boil; add fried Vadi and put the lid on. Cook on high flame till the pressure come, lower the flame, continue to cook for a minutes. Put off the flame.
  4. Note: You may cook it in kadhai, need not to use pressure cooker but it will take more time.
  5. The Vadi gets double in size and messy in appearance, add black pepper powder.
  6. Transfer into serving bowl, ‘Kumhrauri (Ash gourd vadi/ Winter Melon vadi) Aaloo (potato)’ is ready to be served with rice and salad; a complete Meal.
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Ingredients
Chop Potatoes
Garlic and Ginger paste
stir fry vadi
stir fry vadi for couple of minutes
add cumin
add chopped potatoes
add chopped potatoes
add garlic and ginger paste
add garlic and ginger paste
Add chili powder, turmeric powder, coriander powder and salt
stir fry for couple of minutes
add 3-4 cups of hot water
let it boil
add fried Vadi
Put off the flame
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)