26
Nov 19

Spinach Corn Sandwich

A smile appeared on my face when my husband agreed to go to Hanamasa (shop) to fetch spinach for the sandwich, because I prefer to eat sandwich in breakfast on weekend.

Mostly I prepared the fillings in advance so that if we wake up late or have plane to go to visit some place, it is easy for me to prepare the breakfast and move out early…

The ‘Spinach Corn Sandwich’ is ideal for serving, when you host a tea party or get together with your friends. The party gets even more attractive with this stunning green and yellow colored sandwich which is pack of nutrients.  It is excellent to counter afternoon hunger too…

Ingredients:

  • Spinach: 200 gm.
  • Onion: ½ no. (Medium size)
  • Ginger: 1” piece
  • Garlic: 2 clove
  • Salt: ½ teaspoon
  • Sugar: 1 pinch(sugar keeps the bright green color of spinach intact)
  • Garam masala powder: ¼ teaspoon
  • Red chili powder: ½ teaspoon (optional)
  • Sandwich bread: 4-6 slice
  • Butter: 50 gm

Preparation:

  1. Boil / microwave the palak (spinach) with pinch of sugar for 3 minutes and make fine paste, keep aside.
  2. Boil /microwave corn, keep aside.
  3. Chop the onion, ginger and garlic into fine pieces, Keep aside.

Method:

  1. Take a non stick pan. Put 1 teaspoon butter in a pan, add chopped garlic; stir fry for few seconds, add onion and ginger. Fry for couple of minutes; add dry masala, salt and boiled corn along with spinach paste. Cook till consistency come, add a teaspoon butter and put off the flame.
  2. Corn Palak is ready to prepare the sandwich.
  3. Take 2 slices of bread, spread butter on both sides of breads; put stuffing and spread evenly. Cover the stuffing with another bread slice; now toast it in a toaster/griller. Toast till it become brown in color. Transfer and serve with chutney and soup for breakfast.
  4. Colorful and healthy…
Spinach Corn Sandwich
Ingredients
Boil / microwave the palak (spinach)
add chopped garlic
add onion
add dry masala, salt
add dry masala, salt and boiled corn
add dry masala, salt and boiled corn along with spinach paste
Cook till consistency come
add a teaspoon butter
put stuffing and spread evenly
Cover the stuffing with another bread slice
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich

27
Sep 19

Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

One weekend at late night we were planning to trip to second largest city of Japan ‘Yokohama’; generally we carry our lunch because proper vegetarian lunch is not available in Japanese restaurant. In the early morning, we decided to prepare ‘lachchha paratha with bitter gourd leaf’ for lunch.

Bitter gourd leaf was available in our balcony pot; very easily and fast growing creeper in summer at Japan. My husband sows this vegetable by hobby and wants to maintain beautiful greenery; fortunately it grew very healthy creeper; to see that much verdant green and healthy plants leaves, I was planning to prepare paratha since many days.

I prepared lachchha paratha… OMG it came so tasty… there are no words to explain the taste.

When I told this to my son; he told me Mummy, types of recipe you prepare there in Japan, we never thought of…

Bitter gourd leaves have full of medicinal value; it controls the blood sugar level, reduces the risk of cancer, it helps to removes body bacteria, fungal or virus infections.

Paratha is my favorite travelling meal, although there are so many vegetarian options available near eki (station) at Yokohama, but homemade… must try the recipe and write to me…

Ingredients:

  • Aata (wheat flour): 2 cup
  • Dry Aata: ½ cup (for rolling)
  • Bitter gourd leaves: 50 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 100 gm (to be used during roasting paratha).

Preparation:

  1. Chop bitter gourd leaves, keep aside.
  2. Take a wide vessel; put Aata, chopped bitter gourd leaves, ghee, Ajwain, fennel seed, Kalongi and salt. Mix well by rubbing between palms, add water in small quantity and knead them till the dough becomes soft.
  3.  (The dough can be made in food processor also) Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8-10 parts and make balls; Roll the ball in 5-6 inch diameter circle; place 1 tablespoon of ghee all around the circle, sprinkle little Aata over ghee, make 1/3” wide strips like pleat with the help of two fingers and thumb as shown in photo.
  2. Slightly pull the pleats; again roll it in circular way like Swiss roll as shown in photo. Prepare all as above in advance, so that it will be easy to roll one by one at roasting time
  3. Roll this prepared Swiss roll with greased rolling pin evenly. Now layered (lachchha) raw paratha is ready as shown in photo.

Roasting the paratha:

  1. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium. Place the rolled paratha on this. Cook for few seconds till it changes the color.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. After roasting 2-3 paratha crush the paratha lightly with both hands so that layers of paratha become visible.
  4. Now it is ready to serve; good to prepare lunch box or carry as a travel meal with red chili pickle.
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Ingredients
chopped leaves
The dough
Divide dough into 8-10 parts
Roll the ball
place 1 tablespoon of ghee
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
Slightly pull the pleats
roll it in circular way like Swiss roll
roll it in circular way like Swiss roll
prepared Swiss roll
roll with greased rolling pin
raw paratha is ready
Place the rolled paratha
Turn the other side
apply some ghee
cook both sides by applying ghee
crush the paratha lightly
layers of paratha
layers of paratha
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

26
Aug 19

Pumpkin leaves roll curry

My husband have hobby is gardening and he believes in fresh and organic herbs and leafy vegetables; his love to grow flowering plants and vegetables continued even here in Tokyo, Japan too. He sows some seeds of pumpkin, bitter gourd, potato and chili in small pots in our Tokyo house balcony.

He was very happy to see the beautiful green leaves of pumpkin and asked me, can you cook something from this leaf. So this is the recipe; I enjoyed cooking that, our own balcony product.

And the recipe comes very tasty, yummy and appealing, we really enjoyed that day dinner so much…

Must try this recipe because in India, it is available in plenty …

Ingredients:

For making Pumpkin leaves roll:

  • Pumpkin leaves: 8-10 no.
  • Besan (gram flour): 100 gm
  • Salt: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ajwain (thymol seed): ¼ teaspoon
  • Garlic paste: ¼ teaspoon (paste)
  • Ginger: ¼ teaspoon (paste)
  • Red chili powder: ½ teaspoon

For making curry:

  1. Curd: ¼ cup (beaten and mixed with a cup of water)
  2. Onion: 1 (Medium size)
  3. Tomato: 1no. (Medium size)
  4. Ginger: ½ teaspoon (paste)
  5. Salt: ½ teaspoon
  6. Turmeric powder: ½ teaspoon
  7. Coriander powder: ½ teaspoon
  8. Red chili powder: ½ teaspoon
  9. Garam masala powder: ½ teaspoon
  10. Cumin seed: 1teaspoon
  11.  Mustard oil/cooking oil: 100gm

Preparation:

  1. Take one bowl, put Besan, chili powder, turmeric powder, coriander powder, Ajwain, ginger garlic paste and salt, add required quantity of water and make lump free batter, it should not be watery.
  2. Place one leaf on a plate or flat surface, the glossy and smooth part facing up. Spread the batter slowly on the top, and spread all over the leaf properly. Place another leaf on top of it and keep doing this for 3-4 leaves depending upon the size of leaves.
  3. Fold the up and down part as shown in the photo and fold again from both sides, keeping batter inside, tie them with thread to keep them folded. Now repeat this with another set. Place the folded leaves for steaming.
  4. I cooked the prepared leaves in microwave for about 2-3 minutes (you may do this in rice cooker or do in steamer).
  5. Let it cool down to room temperature, remove threads and cut them into slices using a sharp knife as shown in the photo, keep aside.
  6. Cut onion, tomatoes, into pieces and make paste. Keep aside for making curry (gravy).

Method:

  1. Heat oil in a wok or fry pan and fry the slices from both sides, remove them, Keep aside.
  2. Here I prepared some stem of the pumpkin fritters with left over Besan batter and added into curry along with these pumpkin rolls.

Making curry:

  1. Keep the fry pan on medium flame. Pour 3-4 tablespoon of oil.
  2. After heating add cumin seed, sputter for few seconds and add masala paste, lower the flame fry it on lower heat till oil separates from the masala, stir occasionally.
  3. Add salt, chili powder, coriander powder and turmeric powder, mix it, and fry for couple of minutes on lower flame.
  4. Add 2 cup of prepared curd slowly, after boiling put fried slices into the curry, Allow to boil for couple of minutes, put off the flame. Add Garam masala powder and coriander leaves.
  5. Pour it into the serving bowl. Decorate with coriander Leaves. Now Pumpkin leaves roll curry is ready to serve.
Pumpkin leaves roll curry
Ingredients
Place one leaf on a plate
Spread the batter
Place another leaf on top
3-4 leaves depending
Fold the up and down part
Fold the up and down part
fold again from both sides
tie them with thread
cooked the prepared leaves
cut them into slices
fry the slices
fry the slices from both sides
pumpkin rolls
add masala paste
add masala paste
fry it on lower heat
Add 2 cup of prepared curd
Add 2 cup of prepared curd
put fried slices
Allow to boil for couple of minutes
Add Garam masala powder
Pumpkin leaves roll curry
Pumpkin leaves roll curry

22
May 19

Dry methi potato

You may forget the fresh methy Aaloo, when you eat a bite of this fabulous recipe. Your house will be filled with its aroma when you cook this recipe. You would like to taste it again and again greedily. Whenever I prepare this recipe the guest praises and asks more and more and never forgets to ask, how to cook. I am going to upload today a long time pending… recipe…enjoy… let me know the feedback…

Ingredients:

  • Potato: 250 gm
  • Onion: 1no. (Small size)
  • Ginger: 2”pieces
  • Green chili: 1no.
  • Dry kasuri methi: 2 tablespoon
  • Cumin: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil: 1 tablespoon
  • Fresh cream: 2 tablespoon

Preparation:

  1. Boil potatoes, peel off the skin and chop into cubes, Keep aside.
  2. Chop onion longitudinally, Keep aside.
  3. Chop ginger, green chili into small pieces, Keep aside

Method:

  1. Take a fry pan. Heat oil and add cumin, let it spur for few seconds; add chopped onion, green chili and ginger, fry it for a  couple of minute, till it turns translucent.
  2. Add salt, red chili powder, coriander powder and turmeric powder, stirs for a minute, add boiled and chopped potatoes along with dry kasuri methi. Stir and cook on low flame with lid on for 2-3 minutes Stir occasionally.
  3. Add fresh cream. Stir and cook again on low flame with lid on for 4-5 minutes. Stir occasionally. Put off the flame. Transfer into serving bowl. Serve hot or warm as per your choice. You can serve this as a side dish with Indian bread and equally goes well with rice dishes too.
Dry methi potato
ingredients
ingredients
add cumin
adding sliced onion
adding ginger
adding green chili
Add salt, red chili powder, coriander powder and turmeric powder
add boiled and chopped potato
add dry kasuri methi
Add fresh cream
Add fresh cream
adding garam masala powder
Dry methi potato

30
Mar 17

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

In south India almost every house has drumsticks plant; ‘drum stick leaf and flower poriyal’ used to cook in every kitchen and every home. It is most common recipe in south Indian kitchen. It has magical properties and has medicinal value. It has wide benefits, as it is called wonder plant. It is particularly useful to those who suffer from knee pain as they provide great relief from pain and further it makes your skin glow.

Ingredients:

  • Drum sticks leaf and flower: 100-150 gm
  • Onion: 1 no. (Small)
  • Garlic paste: ½ teaspoon
  • Sesame seed oil/cooking oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Split black gram: 1 teaspoon
  • Red chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 pinch
  • Fresh scraped coconut: 1 tablespoon

Preparation:

  1. Chop onion, Keep aside.
  2. Grind scrapped coconut, cumin and chili powder, make coarse paste, and keep aside.

Method:

  1. Take fry pan put oil, when it smokes, add mustard seeds, red chili and split black gram, wait till it sputters. Add garlic paste, chopped onion, salt and turmeric powder; add drum stick saag and flower stir and fry for couple of minutes (keep it stirring otherwise it may burn), add curry leaves too.
  2. After few minutes it will change the color and start shrinking, put half cup of water. Cook for 3-4 minutes on medium lower heat. Add coarsely grinded paste, fry for couple of minutes. Put off the flame.
  3. Now Drum sticks leaf ka saag (murungai keerai poo poriyal) is ready to serve.
  4. Transfer into serving bowl; serve this as a side dish at lunch or dinner.

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Ingredients

Ingredients

add mustard seeds, red chili and split black gram

add mustard seeds, red chili and split black gram

Add garlic paste

Add garlic paste

Add garlic paste, chopped onion

Add garlic paste, chopped onion

Add garlic paste, chopped onion, salt

Add garlic paste, chopped onion, salt

Add garlic paste, chopped onion, salt and turmeric powder

Add garlic paste, chopped onion, salt and turmeric powder

add drum stick saag

add drum stick saag

fry for couple of minutes

fry for couple of minutes

add curry leaves

add curry leaves

Grind scrapped coconut, cumin and chili powder

Grind scrapped coconut, cumin and chili powder

put half cup of water

put half cup of water

Add coarsely grinded paste

Add coarsely grinded paste

Add coarsely grinded paste

Add coarsely grinded paste

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)