18
Sep 19

Broccoli fry with Black Pepper

Once upon a time only privileged member of society could afford to buy the exotic vegetable like broccoli, but now in India this has become our staple diet as this grown in plenty in India like Pune (Maharashtra) area.

Researches say that it removes extra estrogen from the body; work as a wonder drug to treat the breast cancer and uterine cancer.

As it is readily available in Mumbai and Japan too, I would like to cook as many as recipes from this verdant vegetable; which provide us vitamin C, K and Fiber.

This recipe is dry and mild in taste, appearance is very appealing due to its bright green color; easy to prepare, can be served for daily meal as a salad or a side dish with any meal.

It can be packed in Tiffin and children’s lunch boxes.

Ingredients:-

  • Broccoli: 500 gm
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon (optional)
  • Salt: ½ teaspoon
  • Roasted and crushed black pepper: 1 teaspoon
  • Cumin seed: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Garlic: 2-3 flake
  • Olive/cooking oil: 2 tablespoon

Preparation:

  1. Chop garlic, keep aside.
  2. Wash and chop the broccoli into pieces. Deep it into hot water with half spoon salt (about 5 minutes).Take out the broccoli from the water, keep aside

Method:

  1. Heat oil in a fry pan, let smoke come, put cumin and fennel seed; sputter for few seconds.
  2. Add chopped garlic stir few seconds; add salt, coriander powder and turmeric powder, wait for few seconds add chopped broccoli in it. Simmer the flame (at least 10 -15 minutes) until done. Add roasted and crushed black pepper.
  3. Broccoli fry with Black Pepper is ready to serve. Enjoy…
Broccoli fry with Black Pepper
Ingredients
put cumin and fennel seed
Add chopped garlic
add salt, coriander powder and turmeric powder
add chopped broccoli
Add roasted and crushed black pepper.
Broccoli fry with Black Pepper

03
Sep 19

Jack fruit seed (aerial) dry (Kathal ke beez ki sukhi sabji)

I love the smokiness flavor of this summer vegetable jack fruit aerials (seed). In this recipe I fried onion, garlic and green chili separately. After cooking jack fruit seeds, at the serving time the dish is decorated with fried onion, garlic and green chili to retain the smokiness flavor.

Superb taste…

Ingredient:

  • Jack fruit seed: 150 gm
  • Onion: 1 onion (Medium)
  • Garlic:  4-5 clove
  • Mustard oil: 4 tablespoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Dry mango powder: ½ teaspoon
  • Black pepper powder: ½ teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Green chili: 2 no.
  • Cumin: half teaspoon

Preparation:

  1. Remove dry layer of jack fruit seeds, chop it into four pieces into lengthwise, keep aside.
  2. Chop onion, garlic and green chili into slices, and keep aside.

Method:

  1. Heat 1 tablespoon of oil in a heavy bottom pan, add a pinch of turmeric powder. Add chopped onion, garlic (50%) and green chili, saute on high flame till gets light brown in color; remove from the pan keep aside (to be used for decoration).
  2. Heat remains of oil in a same pan, add cumin seeds sputter for few seconds; drop chopped and sliced garlic (remaining 50%), saute for few seconds add chili powder, coriander powder, turmeric powder and salt immediately add chopped jack fruit, mix properly, cook on low flame with lid on.
  3.  Fry till vegetables are done (stir in between, so that it do not get burnt). Add black pepper powder and dry mango powder. Put off the flame; decorate with fried onion, garlic and green chili.
  4. Now Jack fruit seed dry (kathal ke beez ki sukhi sabji) is ready.
  5. Note: heavy bottom pan and low heat works better. This is served with rice or paratha.
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Ingredient
Ingredients
Add chopped onion
Add chopped onion, garlic (50%) and green chili
add cumin
Add garlic (remaining 50%),
add chopped jack fruit
add chopped jack fruit
cook on low flame with lid on
Fry till vegetables are done
Add black pepper powder
Add dry mango powder
Add dry mango powder and black pepper powder and
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)
Jack fruit seed (aerial) dry (kathal ke beez ki sukhi sabji)

27
Aug 19

Green (tender) tomato sabji (Kachche tamatar ki sabji)

It is very hot and warm outside in Japan in the month of July and August and we lose our appetite. Last to last week we found fresh and (kachcha) green tomatoes in shop near railway station and prepared the recipe.

We feel that this recipe awakes our appetite due to its tangy and salty taste. You may enjoy your summer season with this recipe and serve it as a side dish with breakfast or meal. Go for it and give your family a quality recipe…

Ingredients:

  • Green tender baby tomato: 200 gm
  • Sāmbhar masala: 1 tablespoon
  • Turmeric powder: ¼ teaspoon
  • Asafoetida powder: half teaspoon
  • Cumin: ½ teaspoon
  • Mustard seed: half teaspoon
  • Salt: ½ teaspoon (as per taste)
  • Mustard Oil/olive oil: 1 table spoon

Preparation:

  1. Wash the tomatoes, carefully cut into + cross section such that one end remains joined.
  2. Take a bowl, put turmeric powder, Sāmbhar powder and salt: Mix all ingredients properly with the help of 1 tablespoon of oil. Stuff this mixture into the tomatoes. Keep aside.

Method:

  1. Take a nonstick fry pan. Put oil in it. Heat oil till smoke begins to come, season with cumin, mustard seed and Asafoetida powder.
  2. Place the stuffed tomatoes in the pan. Cook on medium heat around 2-3 minutes. Change the side and again cook for 2-3 minutes.
  3. Stuffed Green tomato sabji (Kachche tamatar ki sabji)/ Bharwan green tomatoes are ready to serve.
Green (tender) tomato sabji (Kachche tamatar ki sabji)
Ingredients
cut into + cross section
Mix all ingredients
Stuff this mixture into the tomatoes
season with cumin, mustard seed and Asafoetida powder.
Place the stuffed tomatoes in the pan
Cook on medium heat around 2-3 minutes
Change the side
Green (tender) tomato sabji (Kachche tamatar ki sabji)