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


15
Jun 17

Raw jack fruit keema Matar (Green peas)

As you know jack fruit is called super food. It has so many vitamins and minerals and especially raw jackfruit is powerful anti diabetic medicine. The recipe ‘jackfruit keema Matar’ can be eaten by diabetic as it has plenty of fiber too.

Ingredients:

  • Peas: 1 cup (150-200 gm.)
  • Raw jack fruit: 150-200 gm
  • Mustard oil/cooking oil: 3 tablespoon
  • Fresh cream: 3 tablespoon
  • Onion: 100 gm
  • Cumin seed: 1 teaspoon.
  • Salt: 1 ½ teaspoon (as per taste)
  • Red Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2 inch piece
  • Garlic: 4-6 flakes
  • Green chili: 1 no.
  • Tomato: 1 no. (Medium size)
  • Red chili: 1no.

Preparation:

  1. Peel and Cut jackfruit with the help of knife and chopping board (Rub with oil the chopping board, knife and your hands so that sticky milk of jackfruits can be easily removed), put jackfruit slices in a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron), mince the jackfruit with mixer grinder, keep aside.
  2. Chop onion, tomato and green chili, keep aside.
  3. Make paste of ginger, garlic, keep aside.

Method:

  1. Heat oil in a pan; add cumin, whole red chili, sputter for few seconds, add chopped onion and green chili; fry it in high flame till it gets translucent, add keema (minced raw jackfruit) and ginger garlic paste, stir fry; cover and cook on low flame till it half done.
  2. Add turmeric powder, chili powder, coriander powder and salt, stir fry and cover and cook on lower flame for couple of minutes; add tomato and again cook on lower flame till tomato gets messy in appearance.
  3. Add peas and fresh cream, fry for couple of minutes; reduce the flame to low, cook till vegetables are done.
  4. Add Garam masala powder, put off the flame, ‘raw jackfruit keema Matar’ is ready to serve with paratha, chapati or any meal.
Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Ingredients

Ingredients

add cumin, whole red chili

add cumin, whole red chili

add chopped onion and green chili

add chopped onion and green chili

add chopped onion and green chili

add chopped onion and green chili

add keema (minced raw jack fruit)

add keema (minced raw jack fruit)

add keema (minced raw jack fruit)

add keema (minced raw jack fruit)

add ginger garlic paste,

add ginger garlic paste,

Add turmeric powder, chili powder, coriander powder and salt

Add turmeric powder, chili powder, coriander powder and salt

add tomato

add tomato

Add peas and fresh cream

Add peas and fresh cream

20170329_135308

Add peas and fresh cream

Add peas and fresh cream

cook till vegetables are done.

cook till vegetables are done.

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)

Raw jackfruit keema Matar (Green peas)


14
Jun 17

Raw jackfruit biryani

I had jackfruit tree in our house in Rawat Bhata, so I experimented a lot with jackfruit. Actually the jackfruit is the powerhouse of nutrition as it is packed with good amount of fiber too.

The ‘Raw jack fruit biryani’ cooked in ghee, teamed with cucumber raita and chili pickle, make a soul warming dish…

Awesome in taste…

Ingredients:

  • Basmati rice: 1 cup (200-250 gm.)
  • Raw jack fruit: 150-200 gm
  • Refined oil/cooking oil/ ghee: 5 tablespoon
  • Butter: 1 tablespoon
  • Curd: 1 cup
  • Onion: 100gm
  • Ramba/kewada leaf (Pandanus odorus): 2 no.
  • Cumin seed: 1 teaspoon.
  • Salt: 2 teaspoon
  • Red Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Water: 2 cup
  • Ginger: 2 inch piece
  • Garlic: 4-6 flakes
  • Green chili: 4 no.
  • Tomato: 1 no. (Medium size)
  • Capsicum: 1 no.
  • Whole Garam masala:(Clove: 3 no. Cinnamon: 2 inch stick Green cardamom: 2no.Black cardamom: 1 no. Mace: 2 inch piece Bay leaf: 2 no.)

Preparation:

  1. Peel and Cut jackfruit with the help of knife and chopping board (Rub chopping board, knife and your hands with oil so that sticky milk of jackfruits is easily removed), put cut jack fruit slices  in a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron)
  2. Chop onion, capsicum, tomato and green chili, keep aside.
  3. Make paste of ginger, garlic, keep aside.

Method:

  1. Heat oil in a pan; add cumin, whole Garam masala, sputter for few seconds, add chopped onion; fry it on high flame till it gets transparent add raw jack fruit, ginger and garlic paste, kewada leaf, green chili , tomato and capsicum one by one in sequence, frying after 2 minutes each.
  2. Add turmeric powder, chili powder, coriander powder and salt, fry for couple of minutes, and add curd, reduce the flame to lower, cook till vegetables are 80% done.
  3. Add Garam masala powder and butter stir fry and add hot water, place on high flame, when it starts to boil, add washed rice, and mix well cover it and  lower the flame, cook until rice is done
  4. Put off the flame; allow cooling for about 5-6 minutes, after cooling, stir lightly with the help of fork. Transfer raw jack fruit biryani into serving plate. Decorate with green coriander leaves and fried onion.
  5. Mouth watering Raw jackfruit biryani is ready to eat with cucumber raita and red chili pickle.
Raw jackfruit biryani

Raw jackfruit biryani

Ingredients

Ingredients

Ingredients

Ingredients

add cumin, whole Garam masala

add cumin, whole Garam masala

add chopped onion

add chopped onion

add chopped onion

add chopped onion

add raw jack fruit

add raw jack fruit

add raw jack fruit

add raw jack fruit

add raw jack fruit

add raw jack fruit

add raw jack fruit, ginger and garlic paste

add raw jack fruit, ginger and garlic paste

add raw jack fruit, ginger and garlic paste, kewada leaf, green chili

add raw jack fruit, ginger and garlic paste, kewada leaf, green chili

add raw jack fruit, ginger and garlic paste, kewada leaf, green chili

add raw jack fruit, ginger and garlic paste, kewada leaf, green chili

add tomato

add tomato

add tomato

add tomato

Add capsicum

Add capsicum

Add turmeric powder, chili powder, coriander powder and salt

Add turmeric powder, chili powder, coriander powder and salt

add curd

add curd

Add Garam masala powder and butter

Add Garam masala powder and butter

Add Garam masala powder and butter

Add Garam masala powder and butter

Add Garam masala powder and butter

Add Garam masala powder and butter

add hot water

add hot water

add washed rice

add washed rice

cook until rice is done

cook until rice is done

Raw jackfruit biryani

Raw jackfruit biryani

Raw jackfruit biryani

Raw jackfruit biryani


12
Jun 17

Suran (elephant yam) kofta curry

The option of eating healthy is always available, but we overlook it. Keeping this in my mind I prepared this dish ‘suran (elephant yam) kofta curry’.

The suran (elephant yam) is well known home remedy for joint pain and arthritis. The properties of Yam is used in traditional medicine systems, and in Ayurvedic, it is used to treat numerous illnesses ranging from minor ailments such as coughs to improve the quality of sperm and also to treat liver & spleen disorders. Dish prepared using the tuber helps to control and treat piles too.

Ingredients:

For kofta:

  • Suran (elephant yam): 100 gm.
  • Besan (gram flour): 2 tablespoon
  • Sliced bread: 1 no.
  • Green chili: 1 no.
  • Refined Oil: deep frying
  • Salt: ½ teaspoon

For curry:

  • Onion: 1 no. (Small)
  • Tomato: 1no. (Small)
  • Ginger: 3” pieces
  • Garlic: 4-5 flakes
  • Cumin seed: half teaspoon
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Bay leaf: 1 no.
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon
  • Fresh coriander leaves: 20 gm.

Preparation:

  1. Cut onion, ginger, garlic and tomato, grind them to smooth paste. Keep aside.
  2. Chop coriander leaves and green chili keep aside.
  3. Clean and peel off the suran, wash thoroughly, Chop them into big slices.
  4. Boil it, till done. (You can boil it in open vassal, pressure cooker or microwave).
  5. Drain the water, grate it with grater, put it into mixing bowl, Discard the edges of bread, add all ingredients of kofta mix well and make dough, divide the dough into 8-10 part, make lemon size ball, or you may give the cylindrical shape and keep aside.

Method:

  1. Take a heavy bottom pan. Put oil in a pan, when smoke starts, add balls (kofta), and deep-fry the kofta on medium flame till light brown in color, remove and keep aside. Repeat till all kofta is fried.
  2. Put 2 tablespoon of oil into the pan. When smoke starts, put whole Garam masala (clove, Cumin seed and cinnamon) and bay leaf Sputter it for few seconds.
  3. Add grounded paste; Fry till liquid dries up (About 4-5 minutes on medium flame).
  4. Add red chili powder, coriander powder, turmeric powder and salt fry for few seconds.
  5. Put half cup water just boil it, add fried kofta and bring it to boil, add Garam masala powder.
  6. Transfer it to serving bowl, garnish with coriander leaves. Suran (elephant yam) kofta curry is ready to serve, serve hot with missi roti or paratha.
Suran (elephant yam) kofta curry

Suran (elephant yam) kofta curry

Ingredients

Ingredients

Cut onion, ginger, garlic and tomato, grind them to smooth paste

Cut onion, ginger, garlic and tomato, grind them to smooth paste

ingredients of kofta mix well

ingredients of kofta mix well

make dough

make dough

you may give the cylindrical shape

you may give the cylindrical shape

deep-fry the kofta

deep-fry the kofta

deep-fry the kofta

deep-fry the kofta

fried kofta

fried kofta

put whole Garam masala

put whole Garam masala

Add grounded paste

Add grounded paste

Add grounded paste

Add grounded paste

fry till liquid dries up

fry till liquid dries up

Add red chili powder, coriander powder, turmeric powder and salt

Add red chili powder, coriander powder, turmeric powder and salt

Put half cup water

Put half cup water

just boil it

just boil it

add fried kofta

add fried kofta

bring it to boil

bring it to boil

Suran (elephant yam) kofta curry

Suran (elephant yam) kofta curry