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

03
Jun 20

Himachali Aaloo(Potato with Apple)

  • Servings: 4
  • Boiling time: 10 minutes.
  • Preparation time: 10 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 6 minutes.
  • Total time: 35 minutes.

Himachal Pradesh is northern mountainous state of India; famous for rich in tradition, culture, dress, language and of course its cuisine. The food is different in taste, variety and style of cooking from rest of the India. It is known as apple bowl of India.

Here is the “Himachali Aaloo” (Potato with Apple) recipe, flavorful and delicious; right now it is in my kitchen and then on your dining table, must try recipe…

 Apple naturally softens, supple and nourishes skin; it tones and restores the natural glow of the skin.

Ingredients:

  • Potato: 400 gm
  • Onion: 1 no. (Medium)
  • Green apple: 200 gm
  • Ginger: 2” piece
  • Bell pepper/capsicum: 2 no. (Red, green, yellow)
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 2 teaspoon
  • Salt: 2 teaspoon
  • Garam masala powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Coriander leaves: 2 tablespoon
  • Green chili: 2-3 no.
  • Kismis (dry grapes): 15-20 no.
  • Kaju (Cashew nut): 15-20 no.
  • Ghee /any cooking oil: 4-5 tablespoon

Preparation:

  1. Boil and chop potatoes, keep aside.
  2. Grate ginger, keep aside.
  3. Chop onion longitudinally, keep aside.
  4. Chop bell pepper longitudinally; keep aside (in the recipe I used frozen).
  5. Slit green chili, keep aside.
  6. Peel off and grate apple just before use, otherwise it turns black.

Method:

  1. In heavy bottom pan heat ghee; when starts to smokes, put cumin add chopped onion, stir fry on high flame till gets translucent( about 3 minutes).
  2. Add grated apple and ginger; stir fry on medium flame for couple of minutes until it turns into light pink color (keep it stirring otherwise it may burn).
  3. Add chili powder, coriander powder, turmeric powder and salt along with ½ cup of water; continue to cook with lid on for couple of minutes or till oil separates from the masala.
  4. Add Garam masala, potatoes and bell pepper stir it; cook on lower flame for 2-3 minutes, add dry fruits (Kismis and Kaju) and green chili, put off the flame.
  5. Now, “Himachali Aaloo (Potato with Apple)” is ready; decorate with green coriander leaves and dry fruits just before serving.
  6. Serve with fluffy puries or rice.
Himachali Aaloo (Potato with Apple)
Ingredients
Boil and chop potatoes
Ingredients
put cumin
put cumin add chopped onion
Add grated apple and ginger
stir fry on lower flame
Add chili powder, coriander powder, turmeric powder and salt
add water
Add Garam masala
Add Garam masala, potatoes and bell pepper
Add Garam masala, potatoes and bell pepper
add dry fruits (Kismis and Kaju)
add dry fruits (Kismis and Kaju)
add green chili
put off the flame
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)