30
Jun 20

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

  • Servings: 4
  • Preparation time: 5 minutes.
  • Cooking time:15 minutes.
  • Total time: 20 minutes.

There are many variations of “Aaloo – Baigan (potato-egg plant)” combination dishes cooked in Indian houses for meal; the everyday meals are very simple, yet delicious in comparison to restaurant.

Today I am sharing not only one of my favorite, but family recipes of many Indian homes, if you are going to cook eggplant must try this recipe; easy and quick. This recipe, paratha and raita is an excellent combination.

The recipe with paratha can be packed for lunch boxes.

Ingredients:

  • Baigan (egg plant): 300 gm
  • Potato: 150 gm
  • Onion: 75 gm
  • Cherry tomato: 6 no.
  • Mint leaves: 10-12 no.
  • Mustard oil: 4 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 tablespoon
  • Garam masala powder: ½ teaspoon

Preparation:

  1. Chop potatoes and brinjals, into big pieces (~ 1 ½”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomatoes into 4 pieces, keep aside.
  3. Slice onion longitudinally, keep aside.

Method:

Take fry pan or wok, heat oil, let oil start to smoke, add cumin, and sputter for few seconds.

Add chopped onion; stir fry on high flame for couple of minutes or until onion gets translucent, add chopped potato, continue to fry on medium flame for couple of minutes, add brinjal, stir it and cook on low flame with lid on for about 4-5 minutes till it is 80% done (Stir occasionally to avoid burning).

Open the lid; add chili powder, turmeric powder, coriander powder and salt; stir and continue to cook on low flame for couple of minutes with lid on; add tomato, mint leaves, and Garam masala powder, cook for a minute on high flame. Put off the flame.

“Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion” is ready to be served.

Transfer to serving bowl and sprinkle mint leaves. Serve hot with ghee smeared chapatti, Poori or rice.

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Ingredients
Chopped Ingredients
add cumin
Add chopped onion
add chopped potato
continue to fry
add brinjal
add brinjal
cook on low flame with lid on
Stir occasionally to avoid burning
add chili powder, turmeric powder, coriander powder and salt
add chili powder, turmeric powder, coriander powder and salt
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

21
Jun 20

Missie Roti/ chapatti (Mixed Flour Indian Bread)

  • Servings: 2
  • Kneading time: 3 minutes.
  • Rolling time: 1 minutes (each).
  • Cooking time: 1 minutes (each).
  • Total time: 5 minutes.

Missie Roti is one of the most delicious varieties of bread in the bread basket served in restaurant; the old history about this bread is in the Ramcharitmanas in ancient era, some say that it was originated from Indus valley civilization about 5000 years ago.

The fact is that it is popular among Rajasthani and Punjabi cuisine till now in India. The taste and nutritional values are amazing.

In my opinion it is perfect meal on lazy Sunday and perfect for lunch boxes too, I often used it as travel food; in that case preferred to roast it with generous amount of ghee (clarified butter).

Ingredients:

  • Aata (wheat flour): 1 cup
  • Besan/ gram flour (Chick pea flour): ½ cup
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Ajwain (carom seed): ½ teaspoon
  • Fresh coriander leaves: 2 tablespoon
  • Water: ¾ cup
  • Aata: 50 gm. (for rolling)
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Aata and all ingredients except ghee; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aata and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled raw roti on hot tawa; cook for few seconds on high flame till it changes the color. Turn to other side, this side to be cooked slightly more than 1st side. Now hold the roti with tongs and put directly on fire, first side on flame, the roti will start to puff up. Take it off the flame before it start burning. The missie roti is ready.
  3. You can puff roti on tawa (instead of flame) by pressing it lightly with kitchen towel, it will puff up.
  4. Smear some ghee all over the roti; it is ready to be served hot or warm.
  5. Note:
  6. It is important to cook roti on high flame, it will be soft.
  7. Kneading with hot water makes roti soft.
  8. You can knead with milk or whey (left over water of paneer).
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Ingredients
pour Aata and all ingredients except ghee
dough
dough balls
roll the chapati
Put this rolled raw roti on hot tawa
Turn to other side
cooked slightly more than 1st side
You can puff roti on tawa
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Missie Roti/ chapatti (Mixed Flour Indian Bread)

17
Jun 20

Sabut Mung tadka (Whole green gram Dal fry)

  • Servings: 2-3
  • Soaking time: 6 hours
  • Preparation time: 3 minutes.
  • Frying time: 11 minutes.
  • Cooking time: 8 minutes.
  • Seasoning/tadka time: 2 minute
  • Total time: 24 minutes.

Dal is staple food of Indian and Indian continent; and every region has its own verities and deliciousness.

The recipe ‘Sabut Mung tadka (Whole green gram fry)’is suitable for casual dining as well as for special occasion too.

The bowl of “Sabut Mung tadka (Whole green gram Dal fry)” with basmati rice use to comfort me like nothing else, can be served hot with warm chapatti, Roti, rice, Jeera rice etc…

Mung dal is packed with protein, rich in potassium and iron; protect against muscles cramping, and great food for those suffering from hypertension.

Ingredients:

  • Sabut Mung (Whole green gram): 150 gm.
  • Onion: 1 no. (Medium)
  • Tomato: 2-3 no. (Medium)
  • Green chili: 2-3 no.
  •  Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2”piece
  • Garlic: 3-4 cloves
  • Cumin seed: 2 teaspoon
  • Whole Garam masala: (Black cardamom: 1 no, Green cardamom: 1 no. Clove: 3-4 no, Black pepper: 10-12 no, Cinnamon stick: 1 inch)
  • Bay leaf: 2 no.
  • Salt: 2 teaspoon
  • Whole Red chili: 1 no.
  • Cooking oil: 1 teaspoon
  • Ghee: 50 gm.
  • Garam masala powder: ¼ teaspoon
  • Green coriander: 1 table spoon

Preparation:

  • Soak green gram, minimum 6 hours or overnight, keep aside.
  • Chop tomato, onion, green chili and garlic, keep aside.
  • Grate ginger, keep aside.

Method:

Take pressure cooker heat half quantity of ghee; add whole Garam masala and Bay leaf, sputter it for few seconds; add grated ginger and garlic, fry for few seconds, add chopped onion and green chili; fry it  on medium flame till onion turns translucent (3-4 minutes).

Add chopped tomatoes, salt and turmeric powder; stir-fry till tomato gets messy in appearance (Two minutes). Add soaked Mung, stir fry for couple of minutes at medium flame; add 3 cups of water, Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes. Put off the flame, allow cooker to cool and open, add Garam masala and cover the lid, transfer into serving bowl after 2-3 minutes.

Tadaka:

Take a fry pan, put remaining ghee, put cumin seed, when it crackle put off the stove; add chili powder and pour on the dal in serving bowl.

One important suggestion; don’t mix tadka completely with dal, garnish with finely chopped coriander leaves. ‘Sabut Mung tadka (Whole green gram fry)’ is ready to be served.

Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Ingredients
Soaked green gram
Chopped ingredients
add whole Garam masala and Bay leaf
add grated ginger and garlic
add chopped onion and green chili
Add chopped tomatoes
Add salt and turmeric powder
Add soaked Mung
stir fry for couple of minutes
add 3 cups of water
allow cooker to cool and open
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)
Sabut Mung tadka (Whole green gram Dal fry)

09
Jun 20

Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil

  • Servings: 2-3
  • Preparation time: 4 minutes.
  • Boiling time: 5 minutes.
  • Frying time: 14 minutes.
  • Total time: 23 minutes.

In Japan pui saag (Malabar spinach) is called ‘Tsuru-murasaki’ one of the popular greens at the supermarket rack and in frozen area too, Japanese used to eat as salad, soup, tempura…

Memories are priceless gift lasts for lifetime; we used to grow pui/poi saag (Malabar spinach) in our balcony pot at Rawatbhata, Rajasthan and in our kitchen garden in Kudankulam near Kanyakumari; it grows abundantly in tropical region.

I would like to share the awesome, authentic and mouth watering recipe of ‘Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil’; which my mother and grandmother used to cooked in their kitchen. In Bihar it is customary to put hot Ghee in dal bowl.

Wikipedia shows that it is low in cholesterol, good source of protein, vitamin ‘A’,’B’ and ‘B6’, good source of dietary fiber and counted having  better nutritional value than spinach .

Ingredients:

  • Pui/poi Saag (Malabar Spinach): 100-150 gm
  • Masoor Dal/ Red Lentil: 100 gm.
  • Green chili: 1-2 no.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no.
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Ghee: 2 tablespoon
  • Mustard seed: 1 teaspoon
  • Bay leaf: 2 no.
  • Red chili: 1 no.
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Lemon: ½ no. (Optional)

Preparation:

  1. Chop tomato, keep aside.
  2. Do fine chopping of Pui leaves and soft stem (discard hard stem) as well as onion, ginger, green chili and garlic. Keep aside.

Method:

  1. Boil dal with salt and turmeric powder in the pressure cooker on high flame; bring to full cooking pressure, put off the flame allow cooker to cool and open, keep aside.
  2. Take fry pan, put oil and heat on medium flame, when smokes add mustard seeds, bay leaf and red chili wait till it sputters. Add garlic, stir fry for few seconds; add onion and green chili (keep it stirring otherwise it may burn). Fry on medium flame till onion become translucent (couple of minute).
  3. Add chopped tomato; stir fry couple of minutes; add chopped pui saag; after 3-4 minutes it will change the color and starts shrinking; add boiled dal; let it boil for couple of minutes.
  4. Put off the flame and add ghee; ‘Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil (Bihari Style)’ is ready. Transfer into serving bowl, it may be served with any type of meal.
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Ingredients
Ingredients
Boil dal with salt and turmeric powder
add mustard seeds
add bay leaf and red chili
add onion and green chili
add onion and green chili
Add chopped tomato
stir fry couple of minutes
add chopped pui saag
starts shrinking
add boiled dal
add boiled dal
let it boil for couple of minutes
add boiled dal
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
add mustard oil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil
Pui Saag (Malabar Spinach) with Masoor Dal/ Red Lentil

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)