09
Nov 17

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Traditionally India has so many occasion/fasting days; it is mandatory to have home cooked food without onion and garlic. So on upcoming occasion without much bothering you; prepare this simple recipe.

Stir fry cauliflower in the ghee (clarified butter) and use green chili, black pepper & ginger paste, which gives the delicious twist.

It is cooked on the occasion of ‘nahay-khay of chhath pooja’ in Bihar; you can cook any time; like Friday fast or Satyanarayan pooja etc.

Ingredients:

  • Potato: 200 gm
  • Cauliflower: 250-300 gm
  • Tomato: 1-2 no.
  • Green chili: 1 no.
  • Black pepper: 10-12 no.
  • Ginger: 2” pieces
  • Coriander powder: 1 tablespoon
  • Salt: 1 ½ teaspoon
  • Cumin: 1 teaspoon
  • Ghee (clarified butter): 2 tablespoon
  • Turmeric powder: 1 teaspoon
  • Green coriander leaves: 10 gm

Preparation:

  1. Wash and Cut the cauliflower in small pieces, dip it into hot water with half spoon salt (about 10 minutes), take out the cauliflower from the water, keep aside.
  2. Peel off and chop the potatoes, keep aside.
  3. Grind the ginger, black pepper and green chili into fine masala paste, keep aside.
  4. Grind the tomatoes and keep aside.

Method:

  1. Heat ghee in a fry pan, add cumin and sputter it for few seconds, add cauliflower; stir fry on medium low flame till color changes, add chopped potatoes, stir and put lid.
  2. Stir occasionally till 80% done; add salt, turmeric powder and coriander powder, tomato paste and masala paste, stir fry till liquid dries up, add half cup of water, cook on medium flame till  it is done, put of the flame, add fresh coriander leaves.
  3. ‘Aaloo Gobhi (potato and cauliflower) without onion and garlic’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin

add cumin

add cauliflower

add cauliflower

add chopped potatoes

add chopped potatoes

stir and put lid

stir and put lid

add salt, turmeric powder and coriander powder

add salt, turmeric powder and coriander powder

add half cup of water

add half cup of water

cook on medium flame till it is done

cook on medium flame till it is done

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic


20
Jun 17

Creamy tomato soup

Tomato soup is one of the comfort foods in Poland and United States.

Take this soup before dinner every day, the tomato soup is made with fresh tomato as primary ingredients and smooth in texture, butter is sure to enhance the taste of the soup. Enjoy the soup that slides down the throat like silk.

Ingredients:

  • Tomato: 350 gm
  • Sugar: 15 gm
  • Water: 400 ml
  • Salt: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Red orange color: optional
  • Ginger: 2” piece
  • Fresh cream: 20-25 gm

Seasoning:

  1. Maida (refined flour): 15 gm.
  2. Ghee: 15 gm.

Preparation:

  1. Chop tomatoes into pieces, Keep aside.
  2. Peel off and chop ginger. Keep aside.

Method:

  1. Put chopped tomatoes, ginger, in pressure cooker along with water; place cooker on maximum heat, bring it to full cooking pressure, allow cooker to cool.
  2. After cooling; churn it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Add namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan; put ghee, add Maida and fry till golden brown color appears, add prepared tomato soup, stir continuously add salt, sugar, red orange color into the soup.
  2. Cook on the lower flame for couple of minutes; serve steaming hot after decorating with fresh cream.
Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Ingredients

Ingredients

Chop tomatoes into pieces

Chop tomatoes into pieces

boiled tomatoes and ginger

boiled tomatoes and ginger

cool it

cool it

After cooling; churn it in mixer grinder

After cooling; churn it in mixer grinder

;put ghee, add Maida

;put ghee, add Maida

put ghee, add Maida

put ghee, add Maida

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

add prepared tomato soup

add prepared tomato
soup

add salt, sugar, red orange color

add salt, sugar, red orange color

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup


07
May 17

Chana dal with lauki (split Bengal gram with bottle gourd)

We can’t control heat waves; so can cool our self and family with this ‘bottle gourd recipe’. Bottle gourd has a high percentage of water which will keep you hydrated and cool. It is also easy to digest. This is a certain way to ensure protection from sun damage and heat.

Ingredients:

  • Chana dal (split Bengal gram): 100 gm.
  • Cumin seed: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)

For seasoning:

  • Ghee/oil: 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Lauki (bottle gourd): 200-250 gm.
  • Tomato: 1 no. (Medium size)
  • Green chili: 1-2 no.
  • Ginger: 2” piece
  • Water: 2 cup

Preparation:

  1. Peel and chop lauki into cubes (as shown in photo). Keep aside.
  2. Chop the tomato. Keep aside.
  3. Grind ½ teaspoon cumin, black pepper and green chili, keep aside.

Method:

  1. Put dal, salt, turmeric powder, along with water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 5-7 minutes, Put off the flame, allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take wok; put ghee, add cumin seed, sputter it for few seconds, add chopped lauki cover it and cooked on medium/low flame till half done, add chopped tomato and grounded paste , again cover  it and cook on medium low flame till lauki is 90% done.
  2. Add cooked dal into it; boil the dal for couple of minutes. Put off the flame.
  3. Add coriander leaves, ‘Chana dal with lauki (split Bengal gram with bottle gourd)’ is ready to serve.
  4. Serve at the time of lunch or dinner, along with chapati and rice.
Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Ingredients

Ingredients

Peel and chop lauki into cubes

Peel and chop lauki into cubes

cooked dal

cooked dal

put ghee, add cumin seed

put ghee, add cumin seed

add chopped lauki

add chopped lauki

add chopped tomato

add chopped tomato

add chopped tomato and grounded paste

add chopped tomato and grounded paste

and cook on medium low flame till lauki is 90% done.

and cook on medium low flame till lauki is 90% done.

Add cooked dal

Add cooked dal

Add cooked dal

Add cooked dal

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)


28
Apr 17

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Vegetables are must in our diet; it is an important part of balanced diet. The recipe is easy to prepare and take just 10-15 minutes. It is widely used in south India, it is used in north India too especially in Uttar Pradesh it is more popular.

Snake gourd is well-known around the world, perhaps more than thousands of years. They are native to Southeast Asia, including Myanmar, Indonesia, Sri Lanka, and other neighboring countries, as well as some parts of Australia and Africa.

It is a vine plant that climbs up a tree. In terms of vitamins and minerals, snake gourd Possesses vitamin A, B and C and manganese, calcium, iron, potassium and iodine.

Ingredients:

  • Snake gourd: 300 gm
  • Whole Red chilly: 1no.
  • Cumin: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Asafoetida: ¼ teaspoon
  • Mustard oil: 2 tablespoon

Preparation:

  1. Scrape the Peel of snake gourd and chop them in thin ring slices.

Method:

  1. Take a fry pan. Heat oil, add cumin and whole red chili, sputters it for few seconds; add asafoetida and sliced snake gourd and stir fry for couple of minutes, add turmeric powder, coriander powder, chili powder and salt, stir and cover it; cook on medium flame till it is done and soft, open the cover, keep stirring and cook on high flame till liquid dries up.
  2. Snake gourd ki sabji is ready to serve. Serve hot with dost paratha or any meal.
Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Ingredients

Ingredients

Scrap the Peel of snake gourd

Scrap the Peel of snake gourd

chop them in thin ring slices

chop them in thin ring slices

chop them in thin ring slices

chop them in thin ring slices

add cumin and whole red chili

add cumin and whole red chili

add asafoetida

add asafoetida

add sliced snake gourd

add sliced snake gourd

add sliced snake gourd

add sliced snake gourd

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

cook on high flame till liquid dries up

cook on high flame till liquid dries up

Snake gourd ki sabji is ready

Snake gourd ki sabji is ready

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)


14
Apr 17

Matar ki kachori (fresh peas kachori)

The taste of matar ki kachori is supreme; serves the kachori while these are hot. You can store the kachori, but a hot kachori taste is different and is amazing with hot cup of tea or coffee.

Ingredients:

For dough (outer layer):

  • Maida (all purpose flour):200gm.
  • Ghee: 50-60gm. (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: 1 teaspoon.
  • Refined oil/ghee: for deep frying.

For stuffing:

  • Matar (peas): 250gm (fresh grains)
  • Black pepper: 1 teaspoon
  • Cumin seed: 1 teaspoon
  • Funnel seed: 1teaspoon
  • Chat masala: 1 teaspoon
  • Green chilly: 2-3 no.
  • Asafetida: 1pinch
  • Oil: 1 teaspoon

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida, ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water 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.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan, add cumin seed, and funnel seed, black pepper and asafetida, when it turns brown, and add green chili, stir on high flame till color changes, add peas and fry it about 3-4 minutes on medium flame.
  2. Cover it, lower the flame. Stir occasionally. Fry until it is half done, (About 5-7 minutes) add salt, Fry till peas are done; Keep aside for half an hour.
  3. After it becomes cold, grind coarsely, now stuffing is ready, divide stuffing into 10-12 parts and make ball.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 part of stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat; slowly turn over after they start to puff. Fry till it becomes golden brown.
  5. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  6. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Ingredients

Ingredients

add cumin seed

add cumin seed

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add green chili

add green chili

add green chili

add green chili

add peas

add peas

add peas

add peas

add salt

add salt

Fry till peas are done

Fry till peas are done

grind coarsely

grind coarsely

 make lemon size balls. Flatten the edge of each ball with the help of finge

make lemon size balls. Flatten the edge of each ball with the help of finge

Deep fry

Deep fry

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)