09
Jun 20

Pumpkin sabji (for fasting)

  • Servings: 2-3
  • Preparation time: 3 minutes.
  • Cooking time: 11 minutes.
  • Total time: 14 minutes.

Pumpkin (kabocha in Japanese) is available everywhere in Japan; it is sweeter and brighter in color in comparisons to Indian pumpkin. The skin is also harder than Indian pumpkin. I prepared the recipe that is perfect compliment for fasting days and equally suitable for casual days. It is easy and convenient to cook. Mild flavor of Indian spices with dash of tamarind for balancing the sweetness of pumpkin.

It is an excellent source of beta carotene, vitamin ‘A’; important for healthy white blood cells, good for immunity, good for eyes, skin and hair.

Ingredients:

  • Pumpkin: 500 gm.
  • Fenugreek seed:  1 teaspoon
  • Fennel seed: 1 tablespoon
  • Cumin: 1½ teaspoon
  • Tamarind pulp: 1 teaspoon
  • Ginger: 2” piece
  • Ghee: 3 tablespoon
  • Rock salt (Sendha namak): 1 tablespoon

Preparation:

  1. Chop the pumpkin into 1” pieces. Keep aside.
  2. Grate/chop ginger, keep aside.
  3. Dry roast, fenugreek, fennel seed and 1 spoon of cumin on lower flame, prepare masala powder, and keep aside.

Method:

  1. Take a heavy bottom pan, heat ghee, add ½ teaspoon of cumin, sputter for few seconds; add chopped ginger, sauté on high flame for few seconds. Add chopped pumpkin stir fry for a minute, cover and cook until half done on low flame (About 4-5 minutes).
  2. Add salt; continue to cook till 90% done, add prepared spice powder and continue to cook for couple of minute. Put off the flame; transfer into serving bowl .
  3. Serve with “Singhare ki puri” or ‘Kuttu ka Paratha” on fasting days.
Pumpkin sabji (for fasting)
Ingredients
Ingredients
Dry roast, fenugreek, fennel seed and 1 spoon of cumin
heat ghee, add ½ teaspoon of cumin
add chopped ginger
Add chopped pumpkin
Add chopped pumpkin
stir fry for a minute
Add salt
add tamarind pulp
add prepared spice powder
Pumpkin sabji (for fasting)

04
Jun 20

Sama Rice /Little millet Upma with orange (Phalahari/fasting recipe)

  • Servings: 2
  • Preparation time: 15 minutes.
  • Frying time: 8 minutes.
  • Cooking time: 10 minutes.
  • Total time: 33 minutes.

It is light to tummy; wholesome and good for health; adding orange juice and slices brings the amazing taste and nutritional value to the recipe. It is high in calcium, potassium, phosphorus and amino acid.

Barnyard/Little millet or Sama rice in Hindi, it is also called Mordhan or Sava rice in some part of India. It is called wild rice or jungle rice in some part of world. In India it is often eaten during festival of fasting days of Navratri and many others…

Ingredients:

  • Sama rice: 1 ½ cup
  • Potato: 2 no. (Medium size)
  • Peanut: 1 cup
  • Green chili: 2 no.
  • Chopped coriander leaves: 2 tablespoon.
  • White rock salt: 1 teaspoon
  • Ghee:  3-4 tablespoon
  • Cumin: 1 teaspoon
  •  Sugar: half teaspoon (optional).
  • Orange: 1 no, (for decoration)
  • Orange juice: 1 cup
  •  Water: 2 cups

Preparation:

  1. Clean and wash rice. Keep aside in a sieve to get rid of extra water.
  2. Chop potato into small cubes.
  3. Chop green chili into small pieces.
  4. Dry roast peanuts, coarsely grind it, and keep aside.
  5. Squeeze out juices just before adding into.
  6. Thinly sliced oranges, keep aside.

Method:

  1. Heat ghee in a heavy bottom pan, add cumin and green chili; sputter it for few seconds, add potato and stir fry for couple of minutes, add washed rice and fry for 2-3 minutes, the moment some of rice begins to change color.
  2. Add water close the lid, put on high flame; when it starts to boil lower the flame and continue to cook until rice absorb all water(5-6 minutes).
  3. Add orange juice and few slices of orange; continue to cook for a minutes.
  4. Add peanut powder, stir it put off the flame add coriander leaves. “Orange Sama Rice Upma (Phalahari/fasting recipe)” is ready. Transfer into serving plates, decorate with sliced oranges, and serve with green chutney.

Note:

  1. You can use rice cooker/pressure cooker.
Sama Rice /Little millet Upma with orange
Ingredients
add cumin
add cumin and green chili
add potato
add potato
add washed rice
add washed rice
add washed rice
Add water
Add water and salt
put on high flame
Add orange juice
Add orange juice
add slices of orange
Add peanut powder
Add peanut powder
add coriander leaves
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange

04
Jun 20

Jaisalmeri Kala Chana (no onion and garlic)

  • Servings: 2
  • Soaking time: 6 hours.
  • Preparation time: 3 minutes.
  • Boiling time: 17 minutes.
  • Seasoning time: 3 minutes.
  • Total time: 23 minutes.

Mild spiced, mouth watering ‘Jaisalmeri Kala Chana’ is simple traditional dish from Rajasthani cuisine; which is seasoned with hing (asafoetida) and jeera (cumin) the Indian spices known for their digestive properties. Exotic and unique flavor of ghee (clarified butter):  is the specialty of Rajasthani cuisine; serving piping hot at lunch for the special occasion or casual, paired with steamed rice or jeera rice liked by everyone.

Ingredients:

  • Kala Chana (Chick peas/ Bengal gram): 100-125 gm.
  • Besan: 2 table spoon
  • Curd: 200 gm.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Asafoetida:  ½ teaspoon
  • Clove: 3-4 no.
  • Green cardamom: 1 no.
  • Black cardamom: 1 no.
  • Cinnamon stick: 2” pieces
  • Red chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 2 table spoon

Preparation:

  1. Soak Chana for minimum 6 hours or overnight, keep aside.
  2. Beat curd, keep aside.
  3. Take a pressure cooker with 3 cups of water add gram flour and mix well so that no lump is formed; put soaked Kala Chana, turmeric powder, coriander powder, salt, whole Garam masala and bay leaf.

Method:

Put the pressure cooker on high flame, bring to full cooking pressure, reduce to low flame and further cook for 10-12 minutes; allow cooker to cool and open.

Add curd and let it boil on low flame for about couple of minutes; put off the flame, keep aside.

Seasoning:

Take a small fry pan; heat ghee, add cumin, sputter it for few seconds, put off the flame. Add red chili powder and asafoetida. Spread this seasoning all over it.

Now mouth watering “Jeselmeri Kala Chana (no onion and garlic)” is ready to be served with steamed rice or jeera (cumin) rice along with papad and salad.

Jaisalmeri Kala Chana
Ingredients
Ingredients
water and gram flour
soaked Kala Chana, turmeric powder, coriander powder, salt, whole Garam masala and bay leaf
allow cooker to cool
Add curd
let it boil
Seasoning
Seasoning
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana
Jaisalmeri Kala Chana

28
Jan 20

Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in your refrigerator. Here I used carrot, potato, zucchini and peas. You can prepare this with or without onion and garlic. I still have taste lingering on my palate because capsicum is one of my favorite.

Ingredients:

  • Capsicum: 4-6 no.
  • Potato: 1 no.
  • Carrot: 1 no.
  • Zucchini: ¼ pieces
  • Ginger: 1” pieces
  • Peas: 100 gm.
  • Mustard oil /cooking oil: 2 tablespoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Cumin: half teaspoon
  • Chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: half teaspoon

Preparation:

  1. Slit capsicum and scoop out seeds from capsicum, keep aside.
  2. Chop onion, potato, carrot, zucchini and ginger into very small pieces. Keep aside.

Method:

To prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin; add ginger stir fry  on low flame for few seconds add  chopped potato continue to fry on medium flame for couple of minutes add carrot and zucchini .
  2. Stir fry for couple of minutes add peas, salt and dry masala; lower the flame and cover it. Wait till vegetables are done about 3 to 5 minutes (stir in between to avoid sticking into the bottom), Keep aside.

To prepare stuffed capsicum:

  1. Take capsicum and stuff fully with stuffing, arrange these into microwave bowl; add butter over the capsicum, microwave them for about 4-5 minutes. (You may use OTG tray/fry pan until it is done).
  2. Yummy ‘Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)’ is ready, Serve hot.
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Ingredients
add cumin
add chopped potato
add carrot
add peas
add peas, salt and dry masala
Slit capsicum and stuffing
capsicum stuffed fully with stuffing
add butter over the capsicum
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

21
Jan 20

Capsicum-Cucumber-Coconut Salad

 Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.

The flavorings and cooking technique of this salad is seasoning with curry leaves…

Ingredients:

  • Cucumber: 100-150 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate fresh coconut, keep aside.
  2. Chop capsicum, cucumber, coriander leaf and ginger, keep aside.

Method:

  1. Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
  2. Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add lemon juice before serving, transfer into serving tray.
  4. Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad
Ingredients
Chopped ingredients
add curry leaves and ginger
add curry leaves and ginger
Add capsicum
Add capsicum, cucumber
Add capsicum, cucumber, and grated coconut
add salt and black pepper
Add lemon juice
Capsicum-Cucumber-Coconut Salad
Capsicum-Cucumber-Coconut Salad