29
Mar 20

Fresh garlic leaf chutney

Garlic has many health benefits, so the green leafy garlic too; it is popular spice throughout world and essential spice in Indian cuisine. It has unbelievable health benefits if we use it regularly.

I often use to prepare this unique spicy chutney in winter, whenever the garlic leaf is easily available in the vegetable market; it can be stored for 2-3 weeks at normal temperature, the reason is that in this preparation the grinding is done with oil (without water) only.

Ingredients:

  • Green garlic leaf: 200gm.
  • Ginger: 100gm.
  • Green chili: 50 gm. (As per taste)
  • Dry mango powder: 30 gm.
  • Salt: 1 ½ teaspoon (as per taste)
  • Mustard oil: 50 gm.

Preparation:

  1. Wash and clean leaf properly, dry it with kitchen towel, keep aside.
  2. Chop garlic leaf, ginger and green chili, keep aside.

Method:

  1. Grind coarsely all ingredients together with help of oil.
  2. Chutney is ready to serve with thepla, paratha…
Fresh garlic leaf chutney
Fresh garlic leaf chutney
Ingredients
Chop garlic leaf, ginger and green chili,
Grind coarsely all ingredients together
Grind coarsely all ingredients together with help of oil
Fresh garlic leaf chutney
Fresh garlic leaf chutney
Fresh garlic leaf chutney

28
Mar 20

Shalazam Bhujia (Turnip dry with green leaf)

It was the day of ‘Farmers and Kids’. The festival featured interactive events around the theme of agriculture and gastronomy. The Hibiya Park in Tokyo was so lively, enthusiastic children of different age group interacting with very knowledgeable and polite farmers.

There was lot to learn for elderly also. There was excitement in the air Professional farmers from Japan gathered to sell fresh produce and serve delicious regional dishes. Among the many attractions and activities we experience that how to operate tractors and other farm machinery. It was perfect for the entire family including small children.

 I bought some 2-3 varieties of fresh vegetables; one of them was turnip with leaf. I prepared the recipe in which I used turnip leaf too. Turnip leaf is edible and highly nutritious and low in calorie.

Ingredients:

  • Shalazam (Turnip): 400gm (tender)
  • Red chili: 3-4no. (As per taste)
  • Coriander: 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Olive oil (cooking oil): 2 tablespoon
  • Clove: 3-4 no.
  • Ajwain (carom): ½ teaspoon
  • Asafoetida: 1 pinch

Preparation:

  1. Peel off Shalazam, chops into slices, Keep aside.
  2. Chop turnip green if you have, keep aside.
  3. Dry roast chili, coriander, cumin and black pepper; grind it to powder, keep aside.

Method:

  1. Take a fry pan. Heat oil on high flame until smoke starts coming; add ajwain and clove. Sputter it for few seconds add pinch of turmeric powder and chopped shalazam, stir properly cook on medium flame till half done.
  2. Add shalazam green; continue to cook couple of minutes, add salt, turmeric powder and prepared powder masala along with asafoetida and continue to cook  till done. Put off the flame.
  3. Transfer the prepared vegetables into serving bowl; it is ready to eat with any meal or as a side dish.
Shalazam Bhujia (Turnip dry with green leaf)
Ingredients
Chop turnip and green
add ajwain and clove
add chopped shalazam
cook on medium flame
Add shalazam green
Add shalazam green
add salt, turmeric powder and prepared powder masala along with asafoetida
continue to cook till done
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)

27
Mar 20

Sarson ka Saag (Mustard Green dry)

The Covid-19 has already vast impact in our life; it is important to eat healthy and avoid junk food.

Keeping this in my mind I stated preparing mustard green in my kitchen more frequently than earlier; it is a powerhouse of nutrients. Mustard green is not only popular in India but it is popular in many countries as Italy, China, Korea, Nepal, Africa, Pakistan Japan, etc.

Living in Japan since 22 months; mustard green “Japanese mustard (Mizuna/ Brassica rapa)” are mild, or less pungent than Indian counterpart, Japanese use mustard green in mostly for stuffing rice ball (onigiri), frozen mustard green are also available in the stores, which is also flavorful.

I prepared this time with sautéing method, which retains the flavors and nutrients much better than boiling.

Ingredients:

  • Sarson ka saag (mustard leaf): 1bunch (200gm)
  • Onion: 1 no. (Small)
  • Garlic: 2-3 flakes
  • Mustard oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Mustard seed: 1 teaspoon
  • Red chili: 1-2 no.
  • Butter: 1 tablespoon

Preparation:

  1. Chop the leaf. Keep aside. (Here I used Japanese mustard green, which is called komatsuna)
  2. Chop onion and garlic into small pieces. Keep aside.
  3. Chop red chili into 2-3 pieces. Keep aside.

Method:

  1. Take a 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) fry till it becomes translucent.
  2. Add chopped mustard leaf, stir well and fry for few minutes, after few minutes it will change the          color and starts shrinking; Put half cup of water.
  3. Cook for 10-15 minutes on medium low heat, add salt, and continue to cook till it is done.
  4. Put off the flame, add butter; now, ‘Sarson ka Saag (Mustard Green dry)’ is ready to serve with any type of meal.
Sarson ka Saag (Mustard Green dry)
Ingredients
Chop the leaf
add mustard seeds and red chili
add onion, garlic
Add chopped mustard leaf
it will change the color and starts shrinking
Put half cup of water
Cook for 10-15 minutes on medium low heat
Cook for 10-15 minutes on medium low heat
continue to cook
add butter
ready to serve
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)

20
Mar 20

Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)

I was very happy and fascinated to see the ‘pui saag in Hindi or Tsuru-Murasaki’ in Japanese at peacock store near our house in Minato-ku, Tokyo Japan; a leafy vegetable often eaten in salad, tempura, light steamed with a bit of soya sauce or tossed into soup in Japanese cuisine. In India too it is cooked in many ways.

Today I would like to share you the ‘Pui saag’ verdant green leaf with ‘kushi kerao (dry small green peas)’is the traditional recipe cook on occasion of putra jitiya festival.

It is celebrated mainly in India and Nepal; on this day mothers do fast; not to eat or drink anything whole day and night, performed for the long life and well being for their children.

“Happy Putrajitiya” festival to all my viewers…

Ingredients:

  • Pui Saag (Malabar Spinach): 300-400gm
  • Kushi kerao (dry green peas): 50 gm.
  • Red chili: 1 no.
  • Onion: 1no. (Small)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.
  • Mustard seed: ½ teaspoon
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon

Preparation:

  1. Soak peas overnight or at least 5-6 hours.
  2. Do fine chopping of Pui leaves and soft stem (discard hard stem) as well as onion, ginger and garlic. Keep aside.

Method:

  1. Take a kadhai/wok, heat oil, let oil start to smoke, add mustard seed, cumin, red chili and bay leaf. Sputter for few seconds, add chopped ginger and garlic stir properly and fry for a minutes.
  2. Add chopped onion; fry for couple of minutes till onion gets translucent, add soaked peas, stir fry for a minute, add chopped Pui saag, stir fry for couple of minutes on medium flame.
  3. Add chili powder, turmeric powder, coriander powder and salt, continue to cook on medium low flame, keeping lid on until done and desired consistency reaches. Stir occasionally, so that it does not burn.
  4. Put off the flame, add Garam masala powder.
  5. ‘Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)’ is ready to be served.
  6. Transfer it into serving bowl Serve.
Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)
Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)
Ingredients
chopped Pui leaves
add mustard seed, cumin, red chili and bay leaf
chopped ginger and garlic
Add chopped onion
Add chopped onion
add soaked peas
add soaked peas
add chopped Pui saag
add chopped Pui saag
Add chili powder, turmeric powder, coriander powder and salt
add ½ cup of water
continue to cook
add Garam masala powder
Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)’ is ready
‘Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)
‘Pui Saag/ Poi Saag (Malabar Spinach) with kushi kerao (dry green peas)

28
Jan 20

Namkin shaankh (festival namkin)

Namkin have so many varieties, very popular in the state of up and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.

Ingredients:

  • Maida: 250 gm.
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  •  Ajwain: 1 teaspoon
  • Crushed black pepper: 1 teaspoon
  • Oil: for deep frying
  • Oil: 50-60 ml (for moin that is put it into dough itself).

Preparation:

  1. Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
  3.  (The dough can be made in food processor also), cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
  2. Take a deep fry pan, put oil and heat on medium flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly otherwise, wait a while and test again.
  3. Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in color.
  4. Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
  5. Note: if it is fried on high heat, it will be soft. It will not be crispy.
Namkin shaankh (festival namkin)
Ingredients
dough ball
roll the ball
cut this into rectangles shape
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Namkin shaankh (festival namkin)
Namkin shaankh (festival namkin)