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

08
Sep 19

Aaloo ka chila/cheela (potato crepe)

On the eve of Navratri fasting days People prepare this ‘Aaloo ka chila/cheela (potato crepe) recipe, it is very popular in northern India. It is really delightful with a glass of orange juice and some seasonal fruits.

I prepare this recipe sometimes as a breakfast and add grated cheese and chili powder, the cheese goes very well with potatoes. You will be overwhelmed as all of us love cheese and potato.

Ingredients:

  • Potatoes: 300 gm.
  • Cheese: 50 gm. (optional)
  • Salt: ½ teaspoon (as per taste)
  • Red chili powder: (optional)
  • Cooking oil/butter: for roasting

Preparation:

  1. Wash and clean potatoes and boil them, about 90 % cooked: peel off and grate, add salt keep aside.
  2. Grate cheese and keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all on it. Spread the grated potatoes mixture, press them with spatula and set the edges properly, so that it gets smooth texture at the edge, as shown in photo.  
  2. Let it cook about 5-6 minutes on low flame with lid on: when it gets slightly golden in color, flip it upside down with the help of plate (put plate on the cheela and reverse the fry pan, so that chila come out on the plate again put the cheela upside down on fry pan, shown in the photo, if size of the cheela is small, flipping upside down can be done by spatula also).
  3. Sprinkle grated cheese and chili powder on the top, cover and cook another side until cheese melt and get golden color (about 5-6 minutes).
  4. Transfer into serving plate, serve hot ‘Aaloo ka cheela’ may be served along with pumpkin sabji, chopped fruits and fresh juices for fasting days and serve with  chutney or tomato ketchup on normal days.
Aaloo ka chila/cheela (potato crepe)
Ingredients
grate, add salt
Spread the grated potatoes mixture
press them with spatula
flip it upside down with the help of plate
reverse the fry pan
cheela upside down on fry pan
cheela upside down on fry pan
Sprinkle grated cheese and chili powder
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)

27
Aug 19

Green (tender) tomato sabji (Kachche tamatar ki sabji)

It is very hot and warm outside in Japan in the month of July and August and we lose our appetite. Last to last week we found fresh and (kachcha) green tomatoes in shop near railway station and prepared the recipe.

We feel that this recipe awakes our appetite due to its tangy and salty taste. You may enjoy your summer season with this recipe and serve it as a side dish with breakfast or meal. Go for it and give your family a quality recipe…

Ingredients:

  • Green tender baby tomato: 200 gm
  • Sāmbhar masala: 1 tablespoon
  • Turmeric powder: ¼ teaspoon
  • Asafoetida powder: half teaspoon
  • Cumin: ½ teaspoon
  • Mustard seed: half teaspoon
  • Salt: ½ teaspoon (as per taste)
  • Mustard Oil/olive oil: 1 table spoon

Preparation:

  1. Wash the tomatoes, carefully cut into + cross section such that one end remains joined.
  2. Take a bowl, put turmeric powder, Sāmbhar powder and salt: Mix all ingredients properly with the help of 1 tablespoon of oil. Stuff this mixture into the tomatoes. Keep aside.

Method:

  1. Take a nonstick fry pan. Put oil in it. Heat oil till smoke begins to come, season with cumin, mustard seed and Asafoetida powder.
  2. Place the stuffed tomatoes in the pan. Cook on medium heat around 2-3 minutes. Change the side and again cook for 2-3 minutes.
  3. Stuffed Green tomato sabji (Kachche tamatar ki sabji)/ Bharwan green tomatoes are ready to serve.
Green (tender) tomato sabji (Kachche tamatar ki sabji)
Ingredients
cut into + cross section
Mix all ingredients
Stuff this mixture into the tomatoes
season with cumin, mustard seed and Asafoetida powder.
Place the stuffed tomatoes in the pan
Cook on medium heat around 2-3 minutes
Change the side
Green (tender) tomato sabji (Kachche tamatar ki sabji)