28
Mar 20

Shalazam Bhujia (Turnip dry with green leaf)

It was the day of ‘Farmers and Kids’. The festival featured interactive events around the theme of agriculture and gastronomy. The Hibiya Park in Tokyo was so lively, enthusiastic children of different age group interacting with very knowledgeable and polite farmers.

There was lot to learn for elderly also. There was excitement in the air Professional farmers from Japan gathered to sell fresh produce and serve delicious regional dishes. Among the many attractions and activities we experience that how to operate tractors and other farm machinery. It was perfect for the entire family including small children.

 I bought some 2-3 varieties of fresh vegetables; one of them was turnip with leaf. I prepared the recipe in which I used turnip leaf too. Turnip leaf is edible and highly nutritious and low in calorie.

Ingredients:

  • Shalazam (Turnip): 400gm (tender)
  • Red chili: 3-4no. (As per taste)
  • Coriander: 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Olive oil (cooking oil): 2 tablespoon
  • Clove: 3-4 no.
  • Ajwain (carom): ½ teaspoon
  • Asafoetida: 1 pinch

Preparation:

  1. Peel off Shalazam, chops into slices, Keep aside.
  2. Chop turnip green if you have, keep aside.
  3. Dry roast chili, coriander, cumin and black pepper; grind it to powder, keep aside.

Method:

  1. Take a fry pan. Heat oil on high flame until smoke starts coming; add ajwain and clove. Sputter it for few seconds add pinch of turmeric powder and chopped shalazam, stir properly cook on medium flame till half done.
  2. Add shalazam green; continue to cook couple of minutes, add salt, turmeric powder and prepared powder masala along with asafoetida and continue to cook  till done. Put off the flame.
  3. Transfer the prepared vegetables into serving bowl; it is ready to eat with any meal or as a side dish.
Shalazam Bhujia (Turnip dry with green leaf)
Ingredients
Chop turnip and green
add ajwain and clove
add chopped shalazam
cook on medium flame
Add shalazam green
Add shalazam green
add salt, turmeric powder and prepared powder masala along with asafoetida
continue to cook till done
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)

20
Mar 20

Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)

I was very happy and fascinated to see the ‘pui saag in Hindi or Tsuru-Murasaki’ in Japanese at peacock store near our house in Minato-ku, Tokyo Japan; a leafy vegetable often eaten in salad, tempura, light steamed with a bit of soya sauce or tossed into soup in Japanese cuisine. In India too it is cooked in many ways.

Today I would like to share you the ‘Pui saag’ verdant green leaf with ‘kushi kerao (dry small green peas)’is the traditional recipe cook on occasion of putra jitiya festival.

It is celebrated mainly in India and Nepal; on this day mothers do fast; not to eat or drink anything whole day and night, performed for the long life and well being for their children.

“Happy Putrajitiya” festival to all my viewers…

Ingredients:

  • Pui Saag (Malabar Spinach): 300-400gm
  • Kushi kerao (dry green peas): 50 gm.
  • Red chili: 1 no.
  • Onion: 1no. (Small)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.
  • Mustard seed: ½ teaspoon
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon

Preparation:

  1. Soak peas overnight or at least 5-6 hours.
  2. Do fine chopping of Pui leaves and soft stem (discard hard stem) as well as onion, ginger and garlic. Keep aside.

Method:

  1. Take a kadhai/wok, heat oil, let oil start to smoke, add mustard seed, cumin, red chili and bay leaf. Sputter for few seconds, add chopped ginger and garlic stir properly and fry for a minutes.
  2. Add chopped onion; fry for couple of minutes till onion gets translucent, add soaked peas, stir fry for a minute, add chopped Pui saag, stir fry for couple of minutes on medium flame.
  3. Add chili powder, turmeric powder, coriander powder and salt, continue to cook on medium low flame, keeping lid on until done and desired consistency reaches. Stir occasionally, so that it does not burn.
  4. Put off the flame, add Garam masala powder.
  5. ‘Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)’ is ready to be served.
  6. Transfer it into serving bowl Serve.
Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)
Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)
Ingredients
chopped Pui leaves
add mustard seed, cumin, red chili and bay leaf
chopped ginger and garlic
Add chopped onion
Add chopped onion
add soaked peas
add soaked peas
add chopped Pui saag
add chopped Pui saag
Add chili powder, turmeric powder, coriander powder and salt
add ½ cup of water
continue to cook
add Garam masala powder
Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)’ is ready
‘Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)
‘Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)

28
Jan 20

Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in your refrigerator. Here I used carrot, potato, zucchini and peas. You can prepare this with or without onion and garlic. I still have taste lingering on my palate because capsicum is one of my favorite.

Ingredients:

  • Capsicum: 4-6 no.
  • Potato: 1 no.
  • Carrot: 1 no.
  • Zucchini: ¼ pieces
  • Ginger: 1” pieces
  • Peas: 100 gm.
  • Mustard oil /cooking oil: 2 tablespoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Cumin: half teaspoon
  • Chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: half teaspoon

Preparation:

  1. Slit capsicum and scoop out seeds from capsicum, keep aside.
  2. Chop onion, potato, carrot, zucchini and ginger into very small pieces. Keep aside.

Method:

To prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin; add ginger stir fry  on low flame for few seconds add  chopped potato continue to fry on medium flame for couple of minutes add carrot and zucchini .
  2. Stir fry for couple of minutes add peas, salt and dry masala; lower the flame and cover it. Wait till vegetables are done about 3 to 5 minutes (stir in between to avoid sticking into the bottom), Keep aside.

To prepare stuffed capsicum:

  1. Take capsicum and stuff fully with stuffing, arrange these into microwave bowl; add butter over the capsicum, microwave them for about 4-5 minutes. (You may use OTG tray/fry pan until it is done).
  2. Yummy ‘Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)’ is ready, Serve hot.
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Ingredients
add cumin
add chopped potato
add carrot
add peas
add peas, salt and dry masala
Slit capsicum and stuffing
capsicum stuffed fully with stuffing
add butter over the capsicum
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

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)

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)