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)


29
Nov 16

Bread kofta in palak gravy (bread kofta in spinach curry)

First time I made this recipe years ago, when one of my family friend visited  us suddenly, I didn’t have sufficient vegetables to prepare the meal, made this recipe and they were surprise to know that it is bread kofta in palak gravy… they liked this very much.

Spinach is without doubt the most important green vegetable; it contains many different nutrients, vitamins, folic acid, which keeps our skin looking young and bright.

Ingredients:

  • Bread: 3-4 slices
  • Palak (spinach): 100gm
  • Onion: 1 no. (Small)
  • Tomato: 2no. (Small)
  • Ginger paste: half teaspoon
  • Garlic paste: half teaspoon
  • Green chili: 2 no.
  • Refined Oil: deep frying
  • Cumin seed: half teaspoon
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Green cardamom: 1 no.
  • Mace: 1 small piece
  • Butter/Fresh cream: 1 tablespoon (optional)
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon
  • Fresh coriander leaves: 20 gm.
  • Cashew nut: 15-20 no.

Preparation:

  1. Cut onion and 1 tomato, grind them to smooth paste. Keep aside.
  2. Chop cashew nut, green chili and coriander leaves and 1 tomato, keep aside.
  3. Blanch/Boil or microwave palak for 3 minutes and grind to fine paste, keep aside.
  4. Discard the edges of bread, soak the bread into water and squeeze it and keep it into mixing bowl, add salt, chopped green chili, chopped coriander, cashew nut and pinch of turmeric powder, mix well and make dough, divide the dough into10-12 part, make lemon size ball, keep aside.

Method:

  1. Take a heavy bottom pan. Put oil in a pan, when smoke starts, add 3 – 4 bread 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 (green cardamom, mace, clove, Cumin seed and cinnamon), Sputter it for few seconds.
  3. Add grinded onion paste, garlic and ginger paste, Fry these masala till liquid dries up.(About 2-3 minutes on medium flame), Add red chili powder, coriander powder and turmeric powder, fry for few seconds.
  4. Add fresh cream and palak paste and salt, put half cup water, and just boil it, add fried kofta and bring it to boil, add Garam masala powder.
  5. Transfer it to serving bowl, garnish with fresh cream or butter. Bread kofta in palak gravy (bread kofta in spinach curry) is ready to serve, serve hot with roti or paratha.

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

 

Ingredients

Ingredients

Discard the edges of bread

Discard the edges of bread

Ingredients

Ingredients

 dough

dough

make lemon size ball

make lemon size ball

deep-fry

deep-fry

deep-fry

deep-fry

put whole Garam masala

put whole Garam masala

Add grinded onion paste

Add grinded onion paste

Add red chili powder, coriander powder and turmeric powder

Add red chili powder, coriander powder and turmeric powder

Add fresh cream

Add fresh cream

20160928_142510

Add fresh cream and palak paste and salt

Add fresh cream and palak paste and salt

Add fresh cream and palak paste and salt

Add fresh cream and palak paste and salt

add fried kofta

add fried kofta

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)

Bread kofta in palak gravy (bread kofta in spinach curry)


07
Sep 16

Laal saag/ red amaranth (Stir fried red spinach)

Almost in all state of India people cooks this laal saag in their own way. It is one of my favorite vegetable since my childhood days; I was especially fascinated by its beautiful color. It was fun to mix and eat with steamed rice as rice too gets beautiful red color. It is easy to cook; only 4-5 ingredients is required. You will love the recipe.

Regular consumption of lal saag reduces blood pressure and cholesterol level; this is a power house of iron, calcium, vitamin A and c.

Ingredients:

  • Laal saag: 1bunch (250gm)
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Mustard seed: 1 teaspoon
  • Red chili: 1-2 no.

Preparation:

  1. Clean, wash and Chop laal saag leaf roughly. Keep aside.
  2. Chop onion and garlic into small pieces. Keep aside.
  3. Cut red chili into 2-3 pieces. Keep aside.

Method:

  1. Take 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).
  2.  Fry till onion become translucent, add laal saag leaf, stir well and fry for few minutes.
  3.  After few minutes it will change the texture and starts shrinking, put half cup of water. Cook for 10-15 minutes on medium lower heat.
  4. Add salt, stir well cook and mash with masher till it is done, put off the flame, Now, Laal saag is ready to serve. Have it with rice, dal/Sāmbhar…

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth

Laal saag/ red amaranth

 Ingredients

Ingredients

 Ingredients

Ingredients

add mustard seeds and red chili

add mustard seeds and red chili

Add onion, garlic

Add onion, garlic

 Add onion

Add onion

 Add laal saag leaf

Add laal saag leaf

 Add salt

Add salt

Put half cup of water

Put half cup of water

cook and mash with masher

cook and mash with masher

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)


01
Aug 16

Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)

This Baigan ki sabji is without onion and garlic, very authentic and traditional sabji from Awadh, Uttar Pradesh. The Avadh style cooking is the Dum style cooking. That means cooking on low flame. Here I used the kasuri methy, spinach, mustard oil that adds the unique taste and health benefits too. Cook this recipe today and enjoy! Please don’t forget to write me.

Ingredients:

  • Baigan (egg plant): 300gm
  • Potato: 1 no. (Medium size)
  • Spinach: 100gm
  • Tomato: 1 no. (Medium size)
  • Dry mango powder: ½ teaspoon (You can use fresh raw mango).
  • Kasuri methi: 2 tablespoon (You can use fresh fenugreek leaf).
  • Mustard oil:  2 tablespoon
  • Panch phoran: ½ teaspoon (mustard seed, cumin, fennel seed, fenugreek seed, and carom seed.)
  • Red chili: 1 no.
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Asafoetida: 1 pinch
  • Green coriander leaves: 1 tablespoon

Preparation:

  1. Cut egg plant into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Peel off and chop potato into small pieces.  Keep aside.
  3. Chop tomato into small pieces, keep aside.
  4. Roughly chop spinach, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil, let oil start to smoke.
  2. Add panch phoran and red chili, Sputter it for few seconds.
  3. Add egg plant (baigan), potato, spinach stir properly.
  4. Then add kasuri methi, chili, turmeric, coriander powder and salt stir it.
  5. Reduce to low flame, cover the lid. Stir occasionally, so that it should not burn.
  6. Cover for 8-10 minutes till vegetables are 80% done.
  7. Add tomato stir it; cover the lid again till vegetables are done.
  8. Add Garam masala powder and Put off the flame.
  9. Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji) is ready to be served.
  10. Transfer the sabji into serving bowl and sprinkle the coriander leaves. Serve hot with paratha, poori or rice.

Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)

Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)

Ingredients

Ingredients

Ingredients

Ingredients

Add panch phoran

Add panch phoran

Add egg plant

Add egg plant

Add egg plant

Add egg plant

add potato, spinach stir properly

add potato, spinach stir properly

Reduce to low flame

Reduce to low flame

Reduce to low flame

Reduce to low flame

Cover for 8-10 minutes

Cover for 8-10 minutes

Add tomato

Add tomato

Add Garam masala powder

Add Garam masala powder

20160419_080345

Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)