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)

18
Nov 19

Ridge Gourd with Tomato

 ‘Ridge Gourd with Tomato’ for this recipe I just use tomato and onion to prepare this delicious recipe and served with ghee (clarified butter) doused chapatti as regular dinner, simple, light and loaded with nutrition value. It is low in calorie and high in water content and fiber; good for people having constipation.

Above all quick and easy to prepare; I cooked gourd separately in microwave for 3 minutes and simultaneously fried the onion and other ingredients to save the time…

Ingredients:

  • Ridge Gourd: 500 gm.
  • Onion: 1 no.
  • Tomatoes: 100-150 gm.
  • Mustard oil/Cooking oil: 30 gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon

Preparation:

  1. Chop the tomatoes and onion, keep side.
  2.  Slightly peel off the edges of ridge gourd, not peel fully. Chop into small pieces as photos, keep aside.

Method:

  1. Take a wok/fry pan, put oil, when oil starts to smoke add cumin and fennel seed; sputter for few seconds add onion  fry  on high flame till onion get translucent, add chopped tomatoes, and stir fry on medium flame for couple of minutes. Add powder masala and salt; continue to fry for couple of minute, add chopped ridge gourd (if it is already micro waved, you can save the time of cooking) stir it and cook with lid on till done. Stir occasionally to avoid sticking on bottom. Put off the flame.
  2. Garnish with coriander leaves. Serve hot or warm with rice or chapatti.
Ridge Gourd with Tomato
Ingredients
peel off the edges of ridge gourd
chopped vegetables
add cumin and fennel seed
add onion
add chopped tomatoes
Add powder masala and salt
add chopped ridge gourd
add chopped ridge gourd
stir it and cook
Stir occasionally to avoid sticking on bottom
Put off the flame
Ridge Gourd with Tomato
Ridge Gourd with Tomato
Ridge Gourd with Tomato

08
Nov 19

Zucchini with Masoor Dal (Red Lentil)

Zucchini is available here(Japan) all the year it is counted as super food because it is heart friendly, wonderful source of potassium, lowering agent to high blood pressure and cholesterol. Adding protein rich Masoor dal (red lentil), Chana dal, Chick peas, and Boiled Red beans provides additional benefits.

In my opinion the combination of ‘Zucchini with Masoor Dal (Red lentil)’ is excellent, not only nutritious but delicious too. I cooked this recipe yester-night for dinner with chapatti; it was so delicious and also a complete meal…

Ingredients:

  • Zucchini: 500 gm
  • Onion: 2 no (medium)
  • Ginger: 2” piece
  • Garlic: 2 cloves
  • Tomato: 1-2 no.
  • Masoor dal (Red lentil): 50 gm
  • Panch Phoran (mixture of cumin, mustard, fennel seed, fenugreek seed: 1 teaspoon
  • Bay leaf: 1 no.
  • Chili powder: 1 tablespoon (as per your taste)
  • Coriander powder: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Garam masala Powder: ½ teaspoon
  • Salt: 1 tablespoon (as per taste)
  • Olive oil/ Cooking oil: 3 tablespoon

Preparation:

  1. Chop Zucchini in thick and longitudinally into 2-3”pieces as given in photo.
  2. Chop the onion, ginger, garlic and tomato too.

Method:

  1. Take a fry pan. Heat oil and add Panch Phoran and Bay leaf, sputter it for few seconds; add grated ginger and garlic fry for few seconds, add chopped onion; fry it till onion turns transparent (3-5 minutes).
  2. Add chopped tomatoes and dry masala; stir-fry till tomato gets messy in appearance, add chopped zucchini; stir properly so that the masala mix with Zucchini, cook it on medium flame till it is half done.
  3. Wash the Masoor dal with water, add into Zucchini stir fry for couple of minutes at medium flame; add a cup of water continue to cook on medium low flame till it is done.
  4. Add Garam masala powder; put off the flame, transfer after 5 minutes into serving bowl. Decorate with coriander leaves and green chili.
  5. ‘Zucchini with Masoor dal (Red lentil)’ is ready to enjoy with hot ghee doused chapatti or Basmati Rice.
Zucchini with Masoor Dal (Red Lentil)
Ingredients
Chopped Zucchini
add Panch Phoran and Bay leaf
add grated ginger and garlic
add chopped onion
fry it till onion turns transparent
Add chopped tomatoes
Add chopped tomatoes and dry masala
add chopped zucchini
stir properly
cook it on medium flame
cook it on medium flame
cook it on medium flame
Add Masoor dal
add a cup of water
cook on medium low flame till it is done
cook on medium low flame till it is done
Add Garam masala powder
Zucchini with Masoor Dal (Red Lentil)
Zucchini with Masoor Dal (Red Lentil)
Zucchini with Masoor Dal (Red Lentil)

11
Oct 19

Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)

This recipe is very popular in most Indian houses till date from ages; in urban area people buy it from grocery store, but I am fortunate that it is given by my mom when I was moving to Japan. She prepares it at home and gives to their relatives too as a souvenir. She made many variety of vadi (Dried dumplings, dried nuggets) from lentil like Chana (Bengal gram), Mung (Green gram), Urad (Black gram), Masoor (Red lentil) and Peas etc… In this recipe I used split peas vadi…

The Vadi is generally made during summer season; so that in that season there is abundance of heat from the Sun. Dried lentil paste dumpling (nuggets), which is sun-dried, can be stored for a year in air-tight container.

It was used 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 Indian recipe …

Ingredients:

  • Baigan (egg plant): 400 gm
  • Vadi: 100 gm.
  • Garlic paste: 1 teaspoon
  • Tomato: 1 no. (Medium size)
  • Kasuri Methi: 1 tablespoon (You can use fresh fenugreek leaf).
  • Mustard oil:  5-6 tablespoon
  • Mustard seed: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garam masala: ½ teaspoon(optional)

Preparation:

  1. Cut egg plant into small pieces (~ 1”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 into small pieces, keep aside.

Method:

  1. Take fry pan, 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 mustard seed sputter it for few seconds add egg plant stir fry on medium flame for about couple of minutes, add chili powder, turmeric powder, coriander powder, garlic paste and salt stir it, reduce to low flame, cover the lid (for 2-3 minutes). Stir occasionally, so that it should not burn.
  3. Add tomato and Kasuri Methi stir it; cover the lid and cook till vegetables are half done, add 2 cups of hot water. Let it boil; add fried Vadi, stir it reduce to low flame, cover the lid till it just done (for 3-4 minutes). Put off the flame. The Vadi gets double in size, add Garam masala and stir carefully otherwise Vadi gets messy in appearance.
  4. Transfer the Sabji into serving bowl, ‘Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)’ is ready to be served with Chapatti (Indian bread), Poori or Rice.
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Ingredients
Add vadi, Stir fry for couple of minutes
Add vadi, Stir fry for couple of minutes
add mustard seed
add egg plant
add egg plant
add chili powder, turmeric powder, coriander powder, garlic paste and salt
reduce to low flame, cover the lid
Add tomato and Kasuri Methi
add 2 cups of hot water
add fried Vadi
add fried Vadi
cover the lid
The Vadi gets double in size
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)