21
Nov 19

Kashmiri Aaloo (Kashmiri potato curry)

The recipe looks very appealing, isn’t it? And whenever I served it on dining table our friends and family appreciated it; even children demanded that he wanted to eat just this dish. My husband told me every time to cook walnut potato curry, whenever I hosted a dinner or lunch for friends or relative. The recipe is really very scrumptious. A special recipe…

Ingredients:

  • Potato: 500 gm (walnut size preferably, if not available make pieces of walnut size)
  • Curd (yogurt): 500 gm.
  • Milk: 1 cup
  • Water: 1 cup
  • Fennel seed: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Black pepper: 10-15no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Walnut (roughly crushed): 2 tablespoon
  • Walnut: 4-6 pieces
  • Mustard oil: 150 gm (for deep frying potato)
  •  Salt: 1 teaspoon
  • Turmeric powder: 2 pinch
  • Mint leaves: 2-3 twig
  • Coriander leaves: 20 gm.

Preparation:

  1. Take about 90% (keep 10% for seasoning) of black cumin, black pepper and fennel seed and make a ‘mixed powder’ in grinder, keep aside.
  2. Peel off potatoes; prick it all over with help of fork, keep this into salted water for 20-30 minutes, shown as in photo.
  3. Beat curd with milk and water into big bowl or blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smoke, fry the potatoes on medium flame till it become light golden in color. Take it out, Keep aside.
  2. Take another wok/fry pan; put 50 gm. of oil, when it starts to smokes add black cumin, black pepper and cinnamon, sputter for few seconds add ginger paste put off the flame. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add salt, ‘mixed powder’, walnut and roughly crushed walnut and keep cooking at minimum flame.
  3. Re fry the potatoes for couple of minutes on high flame till the outer layer of potatoes gets golden brown color; add directly into the another wok where curry is being cooked on minimum flame (the theory is that the hot potatoes absorb the flavor and aroma from hot gravy).
  4. Add mint leaves(here used mint powder and coriander powder) and turmeric powder; continue cooking on low flame with lid on for about 7-8 minutes till desirable consistency of gravy comes.
  5. Add chopped coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Kashmiri Aaloo (Kashmiri potato curry)
Ingredients
Peel off potatoes; prick it all over
fry the potatoes
light golden in color
add black cumin, black pepper and cinnamon,
add ginger paste
add blended curd mixture
add salt
mixed powder’
add salt, ‘mixed powder’, walnut and roughly crushed walnut
keep cooking at minimum flame.
Re fry the potatoes
Add mint leaves
Add mint powder and coriander powder
continue cooking on low flame
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)

19
Nov 19

Asparagus in Butter

A quick and full of flavor recipe with few ingredients as salt and black pepper gives the dish very delicate flavor and is ready within 10 minutes; can be served as side dish which is light to stomach.

One evening I prepared this dish for dinner but the taste and aroma was so inviting… we finished this with toasted bread with evening tea right that moment… yummy…

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Cumin: ¼ teaspoon
  • Turmeric powder: 1 pinch
  • Black pepper powder: ½ teaspoon
  • Salt: ¼ teaspoon (as per taste)
  • Butter: 1 tablespoon
  • Cooking oil: 1 teaspoon

Preparation:

  1. Cut asparagus into 1 inch pieces, keep aside.

Method:

  1. Take a fry pan. Heat butter and oil, Put cumin sputter it for few seconds;  Add chopped asparagus cook on medium low flame with lid on till it get 50% done, stir in between to avoid the burn from bottom.
  2. Lower the flame, add salt, turmeric powder, continue to cook till it is done, and add black pepper powder. Put off the flame transfer into serving bowl. Decorate with green coriander.
  3. ‘Asparagus in Butter’ is ready to be served.
Asparagus in Butter
Ingredients
Cut asparagus
Heat butter and oil
Add chopped asparagus
Add chopped asparagus
cook on medium low flame
add salt, turmeric powder
add black pepper
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’

13
Oct 19

Asparagus and potato (Aaloo) ki sabji

For me Asparagus is not common vegetable, but it is delicious and luxury one; Asparagus in Tokyo market is expensive one. Living in Tokyo from about one and half years, used to pick up from convenience store(Hanamasa, Peacock, Lawson 100 etc) and use to cook every week due to its multi beneficial properties.

The day I had and less quantity available in my refrigerator so added one potato, still it came so delicious not any way lesser than usual… my all time favorite…Oishii desu (it is delicious)

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Potato: 1 medium size
  • Yogurt (curd): 1 tablespoon
  • Cumin: ¼ teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½    teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon
  • Garam masala powder: ¼ teaspoon
  • Chat masala: ½ teaspoon

Preparation:

  1. Cut asparagus into 1 inch pieces, keep aside.
  2. Peel off potatoes and chop longitudinally as asparagus, keep aside.

Method:

  1. Take a fry pan. Heat oil till it smokes. Put cumin and asafoetida, sputter it for few seconds; and add chopped potatoes stir fry for couple of minutes on medium flame; add salt, turmeric powder, coriander powder, chili power, Garam masala and chat masala stir fry for couple of minutes; Add chopped asparagus continue to cook on lower flame with lid on till it get 80% done, stir in between to avoid the burn from bottom.
  2. Lower the flame, add curd; continue to stir, cook for couple of minute till oil separates from masala (add little water if necessary) cook on lower flame till it done.
  3. Put off the flame, transfer into serving bowl. Decorate with green coriander.
  4. ‘Asparagus and potato (Aaloo) ki sabji’ is ready to serve with Indian bread.
Asparagus and potato (Aaloo) ki sabji
Ingredients
Put cumin and asafoetida
Add chopped potatoes
add salt, turmeric powder, coriander powder, chili power, Garam masala and chat masala
Add chopped asparagus
add curd
add curd
cook on lower flame till it done
Asparagus and potato (Aaloo) ki sabji
Asparagus and potato (Aaloo) ki sabji
Asparagus and potato (Aaloo) ki sabji

02
Oct 19

Stuffed Bitter Gourd (Bharwan karela) with mango powder

Bitter gourd is extremely popular in Asian country; as we know, it is an excellent source of vitamin B1, B2, B, C, phosphorus, zinc, manganese, and iron and also contains high dietary fiber. It is Doctor’s recommendation for diabetics.  This is the reason I prefer to eat bitter gourd daily.

So prepare ‘Stuffed Bitter Gourd with mango powder’..

Above all here I used special Bitter Gourd that is 100% organic grown by my husband in our Tokyo home balcony pot. He sprayed water 2-3 times a day to protect from harsh sun in the rowdy summer of Japan and got very healthy vegetables.

This is very common recipe prepared in every house of north India. It is also very useful as a travelling food, also can be packed into lunch boxes or can be served as side dish of get- together.

After cooking the recipe, put it into refrigerator and use it as side dish every day for weeks.

Ingredients:

  • Karela (bitter gourd): 200 gm
  • Salt: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Jeggery/sugar: 1 teaspoon (as per taste)
  • For stuffing:
  • Coriander powder: 1 tablespoon
  • Fennel powder: 1 table spoon
  • Mango powder: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Oil: 4 tablespoon

Preparation:

  1. Trim the both ends of bitter gourd. And cut into center; scoop out all pulp and seeds form it with help of knife or scooper. Keep aside, to be used for stuffing.
  2. Apply salt all over on scooped pieces, keep aside for 10-20 minutes.

For stuffing:

  1. Grind coriander powder, fennel powder, mango powder and bitter gourd pulp in a grinding jar with small amount of water to make fine masala paste, keep aside.
  2. Wash the bitter gourd and boil them for 5-6 minutes (80% done) ,you may microwave. Keep aside

Method:

  1. Take a fry pan. Put 2 tablespoon of oil, when smoke starts coming, add fennel seed and mustard seed, sputter it for few seconds; lower the flame, add pinch of turmeric powder and add masala paste.
  2. Increase the flame. Fry this masala till it become thick, add salt, jeggery and turmeric powder, stir continuously, it should not stick into the bottom. (In this recipe, I used 4-5 bitter gourd leaf also) Fry about 4-5 minutes. Now stuffing is ready keep aside.

For making stuffed Bitter gourd:

  1. Take boiled bitter gourd and stuff with stuffing, keep aside. Take fry pan, put remain oil into the pan heat oil till smoke starts arrange stuffed bitter gourd one by one, lower the flame, cook (8-10 minutes) and flip the sides carefully to avoid spill of stuffing, cook for 5-6 minutes (till it is done).
  2. Now “Stuffed Bitter Gourd (Bharwan karela) with mango powder” is ready.
  3. Note: you may use fresh raw mango instead of mango powder, the taste will be better.
Stuffed Bitter Gourd (Bharwan karela) with mango powder
Ingredients
scoop out all pulp
Grind coriander powder, fennel powder, mango powder
masala paste
add fennel seed and mustard seed
add masala paste
add masala paste
Fry this masala till it become thick
add salt, jeggery and turmeric powder
stuffing is ready
stuffing is ready
arrange stuffed bitter gourd one by one
flip the sides carefully
is done
Stuffed Bitter Gourd (Bharwan karela) with mango powder
Stuffed Bitter Gourd (Bharwan karela) with mango powder

18
Sep 19

Broccoli fry with Black Pepper

Once upon a time only privileged member of society could afford to buy the exotic vegetable like broccoli, but now in India this has become our staple diet as this grown in plenty in India like Pune (Maharashtra) area.

Researches say that it removes extra estrogen from the body; work as a wonder drug to treat the breast cancer and uterine cancer.

As it is readily available in Mumbai and Japan too, I would like to cook as many as recipes from this verdant vegetable; which provide us vitamin C, K and Fiber.

This recipe is dry and mild in taste, appearance is very appealing due to its bright green color; easy to prepare, can be served for daily meal as a salad or a side dish with any meal.

It can be packed in Tiffin and children’s lunch boxes.

Ingredients:-

  • Broccoli: 500 gm
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon (optional)
  • Salt: ½ teaspoon
  • Roasted and crushed black pepper: 1 teaspoon
  • Cumin seed: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Garlic: 2-3 flake
  • Olive/cooking oil: 2 tablespoon

Preparation:

  1. Chop garlic, keep aside.
  2. Wash and chop the broccoli into pieces. Deep it into hot water with half spoon salt (about 5 minutes).Take out the broccoli from the water, keep aside

Method:

  1. Heat oil in a fry pan, let smoke come, put cumin and fennel seed; sputter for few seconds.
  2. Add chopped garlic stir few seconds; add salt, coriander powder and turmeric powder, wait for few seconds add chopped broccoli in it. Simmer the flame (at least 10 -15 minutes) until done. Add roasted and crushed black pepper.
  3. Broccoli fry with Black Pepper is ready to serve. Enjoy…
Broccoli fry with Black Pepper
Ingredients
put cumin and fennel seed
Add chopped garlic
add salt, coriander powder and turmeric powder
add chopped broccoli
Add roasted and crushed black pepper.
Broccoli fry with Black Pepper