27
Mar 20

Sarson ka Saag (Mustard Green dry)

The Covid-19 has already vast impact in our life; it is important to eat healthy and avoid junk food.

Keeping this in my mind I stated preparing mustard green in my kitchen more frequently than earlier; it is a powerhouse of nutrients. Mustard green is not only popular in India but it is popular in many countries as Italy, China, Korea, Nepal, Africa, Pakistan Japan, etc.

Living in Japan since 22 months; mustard green “Japanese mustard (Mizuna/ Brassica rapa)” are mild, or less pungent than Indian counterpart, Japanese use mustard green in mostly for stuffing rice ball (onigiri), frozen mustard green are also available in the stores, which is also flavorful.

I prepared this time with sautéing method, which retains the flavors and nutrients much better than boiling.

Ingredients:

  • Sarson ka saag (mustard leaf): 1bunch (200gm)
  • Onion: 1 no. (Small)
  • Garlic: 2-3 flakes
  • Mustard oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Mustard seed: 1 teaspoon
  • Red chili: 1-2 no.
  • Butter: 1 tablespoon

Preparation:

  1. Chop the leaf. Keep aside. (Here I used Japanese mustard green, which is called komatsuna)
  2. Chop onion and garlic into small pieces. Keep aside.
  3. Chop red chili into 2-3 pieces. Keep aside.

Method:

  1. Take a fry pan, put oil and heat, when it smokes add mustard seeds and red chili wait till it sputters; add onion, garlic, stir and fry (keep it stirring otherwise it may burn) fry till it becomes translucent.
  2. Add chopped mustard leaf, stir well and fry for few minutes, after few minutes it will change the          color and starts shrinking; Put half cup of water.
  3. Cook for 10-15 minutes on medium low heat, add salt, and continue to cook till it is done.
  4. Put off the flame, add butter; now, ‘Sarson ka Saag (Mustard Green dry)’ is ready to serve with any type of meal.
Sarson ka Saag (Mustard Green dry)
Ingredients
Chop the leaf
add mustard seeds and red chili
add onion, garlic
Add chopped mustard leaf
it will change the color and starts shrinking
Put half cup of water
Cook for 10-15 minutes on medium low heat
Cook for 10-15 minutes on medium low heat
continue to cook
add butter
ready to serve
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)

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)

14
Jan 20

Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)

  • Servings: 2
  • Preparation time: 3-4 minutes.
  • Frying time: 12 minutes.
  • Total time: 16 minutes.

Coming to new country, meeting new people and setting new house; decorating balcony with potted plant is part of setting house. Especially for my husband who loves to work with potted plant. He started work for greenery in our Tokyo home balcony. He visited so many malls and brought small plant of ‘Money plant’, ‘Christmas plant’, ‘Rubber plant’,’ Chrysanthemum, we purchased many pots and supporting accessories from 100 yen shops. And to my surprise with permanents plants, we are able to grow seasonal plant too. The bitter gourds creepers are one of them; it grew so healthy that it covered almost full clothes drying spaces. I fell in love with these creepers and prepared many recipes from this bitter gourd leaf. One of them is this dry sabji with potatoes…which I never prepared in India; this was first time and it came so delicious; would like to prepare again and again…and here follows the recipe…have a nice day!

Ingredient:

  • Karela (Bitter gourd) leaf: 100 gm
  •  Potato: 50-100 gm
  • Onion: 1 onion (small)
  • Lemon: ½ no.
  • Mustard oil: 4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalongi and fenugreek seed):1 teaspoon

Preparation:

  1. Wash and chop the leaves and potato, keep aside.
  2. Chop onion too 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 potato; stir fry on medium low flame for 3-4 minutes or until it is 50% done, add onion continue to fry on medium flame for couple of minutes or until onion gets translucent.
  3. Add salt, coriander powder and turmeric powder; continue to fry for another couple of minutes or till potato is about 90% done, add bitter gourd leaves, stir fry for couple of minutes or until it is done.
  4. Put off the flame; add lemon juice.
  5. ‘Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)’ is ready. Serve with any type of Bread, Rice or Paratha.
  6. Note: heavy bottom pan and low heat works better.
Bitter Gourd Leaf (Karela leaf) Potato (Aaloo) Bhujia (dry)
Ingredient
Add panch phoran
Add chopped potato
add onion
Add salt, coriander powder and turmeric powder
potato is about 90% done
add bitter gourd leaves
stir fry until it is done
Put off the flame; add lemon juice

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)