11
Jul 17

Whole broccoli (musallam)/masala

It works wonder, when you wish to fill your plate with verdant and glorious green broccoli; this verdant vegetable is a powerhouse of nutrients. It’s reputed to … which have so many benefits.

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. Broccoli shares these cancer fighting, immune boosting properties with other. Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis. Here I used almond that makes the recipe more nutrients.

‘Whole broccoli (musallam)/masala’ spells a mouthwatering recipe, is a main dish for vegetarians. Cooking in mustard oil with cinnamon and black cardamom brings special flavor to the dish.

Ingredients:

  • Broccoli: 1 medium size (300-400gm)
  • Curd: 50 gm
  • Chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2-3” piece
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 50 gm.
  • Onion: 1 no. (Medium size)
  • Cinnamon: 2” stick
  • Black cardamom: 1 no.
  • Almond: 10-12no.
  • Coriander powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.

Preparation:

  1. Clean and wash the broccoli in lukewarm salted water, keep aside.
  2. Chop and fry onion, ginger, green chili and grind along with almond and curd to fine masala paste, keep aside.

Method:

  1. Put oil into the cooker body; shallow fry the broccoli with little salt all around, take it out and keep aside. Add seasoning (cumin, bay leaf, cinnamon and cardamom); sputter it for few seconds, add the masala paste and stir fry until liquid dries up or oil separates from masala.
  2. Add salt and other powder masala except Garam masala; stir fry for couple of minutes. Add water, close the lid and place the cooker on high flame, bring to full cooking pressure and put of the flame. Open cooker immediately, place cooker on gas if more gravy is there, add garam masala and put off the flame.
  3. ‘Whole broccoli musallam/masala’ is ready to serve, transfer into serving bowl, garnish with almond.
Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Ingredients

Ingredients

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

add the masala paste

add the masala
paste

stir fry until liquid dries up

stir fry until liquid dries up

Add salt and other powder masala

Add salt and other powder masala

Add water

Add water

Add water

Add water

close the lid

close
the lid

add garam masala

add garam masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala


08
Jul 17

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

The flavor of today, bitter gourd is the taste infused with panch phoran. Panch phoran is adorn in every Bengali kitchen; panch phoran is a signature blend of five spices (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed), relish the different taste of bitter gourd…

Ingredient:

  • Karela (bitter gourd): 150 gm
  •  Potato: 100 gm
  • Onion: 1 onion (small)
  • Mustard oil: 4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Jaggery: 1 teaspoon (as per taste)
  • Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed):1 teaspoon

Preparation:

  1. Wash and Trim the both ends of bitter gourd), and chop into small slices as in photo, keep aside.
  2. Chop potatoes into small pieces as in photo. Chop onion also into thin slices, keep aside

Method:

  1. Heat oil in a heavy bottom pan, Add panch phoran let it sputter for few seconds; add a pinch of turmeric powder.
  2. Add chopped onion into the oil; sauté on high flame, fry until onion get translucent, add chopped potatoes, stir fry for couple of minutes add chopped bitter gourd, stir fry continuously for 3-4 minutes on medium low flame.
  3. Add salt, reduced the flame and cook until it is 80% done, add coriander powder and turmeric powder, Fry till vegetables are done. Add dry mango powder and Jaggery; fry for couple of minutes, put off the flame.
  4. Now Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style) is ready. This is served with rice or paratha.
  5. Note: heavy bottom pan and low heat works better.
Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Ingredient

Ingredient

chopped vegetables

chopped vegetables

Add panch phoran

Add panch phoran

Add chopped onion

Add chopped onion

Add chopped onion

Add chopped onion

add chopped potatoes

add chopped potatoes

stir fry

stir fry

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

Add salt

Add salt

add coriander powder and turmeric powder

add coriander powder and turmeric powder

Fry till vegetables are done

Fry till vegetables are done

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

put off the flame.

put off the flame.

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)


06
Jul 17

Balakaya (raw banana) thoran

My favorite traditional dish from south India; topped with signature herbs, combining the aromatic flavor of curry leaves red chili, dry coconut gives the wonderful taste and is healthy too. Relish the recipe…

Ingredients:

  • Raw banana: 2no. (Medium size, vegetable verity)
  • Onion: 1 no.
  • Madras onion (small variety): 10-12no.
  • Green coriander leaves: 2 tablespoon (chopped)
  • Garlic: 2-3 flakes
  • Green chili: 1 no.
  • Dry coconut: ¼ no.
  • Coconut oil/cooking oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard seed: ½ teaspoon
  • Red chili: 1no.
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: ½ teaspoon

Preparation:

  1. Chop madras onion, keep aside.
  2. Roughly chop and grind onion, along with coconut, green chili and garlic to paste, Keep aside.
  3.  Peel off banana, slice longitudinally into 2-3”pieces, keep aside.

Method:

  1. Boil/ microwave it (just required quantity of water so that there is no water left after boiling); add prepared paste, curry leaves, turmeric powder and a tablespoon of oil  into it, stir and cook for couple of minutes, put off the flame, keep aside.

Seasoning:

  1. Take fry pan, put oil; when it smokes, add mustard seeds, red chili and asafoetida wait till it sputters.
  2. Add chopped onion; stir fry until it gets light brown in color, put off the flame.
  3.  Add this seasoning and chopped green coriander leaves into prepared banana sabji, stir and transfer in to serving bowl; serve this as a side dish at lunch or dinner.
Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Ingredients

Ingredients

 Peel off banana, slice longitudinally

Peel off banana, slice longitudinally

Boil

Boil

add prepared paste

add prepared paste

add prepared paste

add prepared paste

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add tablespoon of oil

add tablespoon of oil

add mustard seeds, red chili and asafoetida

add mustard seeds, red chili and asafoetida

Add chopped onion

Add chopped onion

stir fry until it gets light brown

stir fry until it gets light brown

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran


01
Jul 17

Beetroot-peanut sabji

The beetroot is very healthy; keeping this in my mind I prepare this light, healthy ‘Beetroot-peanut sabji’. This is easy to prepare and very less time taking.

Beetroot with peanuts is very healthy combination of rich nutrients. We should consume at least once in a week for multiple health benefits.

Beetroot is rich in iron, where peanut is rich in protein and beneficial for muscle and bone aliments. Above all its nutty and crunchy taste, wow! It brings water in my mouth right now.

Ingredients:

  • Beet root: 200 gm
  • Onion: 1 no. (Small size)
  • Green chili: 1no.
  • Ginger: 1” piece
  • Mustard oil/Cooking oil: 2 tablespoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: ½ teaspoon (optional)
  •  Salt: 1 teaspoon (as per taste)
  • Curry leaves: 10-12 leaves
  • Peanut: 50gm.

Preparation:

  1. Peel, chop and boil/microwave the beet root, keep aside.
  2. Chop the onion, green chili and ginger into small pieces. Keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add peanut, sputter for few seconds; put chopped onion, chili, curry leaves and ginger stir fry for 2 minutes on high flame till peanut get light brown in color.
  2. Add beet root, sauté on medium flame, cover for couple of minutes add turmeric powder, chili powder and salt, stir fry for couple of minutes, now ‘Beet root-peanut sabji’ is ready to serve.
  3. Serve with chapati, when it is hot and enjoy the nutty flavor of the sabji.
Beet root-peanut sabji

Beet root-peanut sabji

Ingredients

Ingredients

Chopped ingredients

Chopped ingredients

add peanut

add peanut

put chopped onion, chili, curry  leaves and ginger

put chopped onion, chili, curry
leaves and ginger

stir fry

stir fry

Add beet root

Add beet root

Add beet root

Add beet root

add turmeric powder, chili powder  and salt

add turmeric powder, chili powder
and salt

Beet root-peanut sabji

Beet root-peanut sabji

20170510_095910

Beet root-peanut sabji

Beet root-peanut sabji

Beet root-peanut sabji

Beet root-peanut sabji


30
Jun 17

Sprout mung (green gram) ki sabji

Mung sprout is my rocking super food; our family consumes it almost every day at any form either raw or cooked. It has high nutritional value and reduces cholesterol, high blood pressure and prevents heart diseases and control sugar. It is rich in vitamin ‘B’, iron and potassium.

Ingredients:

  • Sprout mung: 100 gm
  • Onion: 1no. (Medium)
  • Tomato: 1no. (Medium)
  • Green chili: 1no.
  • Ginger: 2”piece
  • Garlic: 4-5 flakes
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: 8-10 no.
  • Coriander powder: 1 teaspoon
  • Coriander leaves: 1 tablespoon (chopped)
  • Mustard oil /cooking oil: 2 tablespoon

Preparation:

  1. Slice onion, tomato, green chili, ginger and garlic into small pieces, Keep aside

Method:

  1. Put oil into the fry pan on high flame until smoke starts coming; add cumin and black pepper, Sputter it for few seconds.
  2. Add onion; sauté for couple of minutes, add green chili, ginger, garlic and tomato, Stir it, and add salt, turmeric and coriander powder, reduce to low flame, fry till oil separates from masala (or liquid dries up).
  3. Add sprouts, stir fry for couple of minutes, add half cup of water, and cover the lid for 3-4 minutes till vegetables is done and gravy consistency comes. Stir occasionally, so that it should not burn, put off the flame.
  4. ‘Sprout mung (green gram) ki sabji’ is ready to be served.
  5. Serve with Indian bread or rice.
Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin and black pepper

add cumin and black pepper

Add onion

Add onion

Add onion

Add onion

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add green chili, ginger, garlic and tomato

add salt, turmeric and coriander powder

add salt,
turmeric and coriander powder

Add sprouts

Add sprouts

add half cup of water

add half cup of water

cover the lid for 3-4 minutes

cover the lid for 3-4 minutes

put off the flame.

put off the flame.

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji

Sprout mung (green gram) ki sabji