20
Nov 19

Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)

Ash gourd Vadi (dried dumpling made with ash gourd and Besan) is very popular in Bihari and Bengali homes, used to cook in olden days during the scarcity of quality green vegetables in the market during off season. Now throughout the year green vegetables are available still we can enjoy with aged traditional recipe due to availability in the super market…

This is especially being cooked in the region of Nepal, Mithila made with ash gourd (Petha) and Chana Dal Besan. There are so many variety of vadi available; plain (made with Peas, Green Gram/Mung, Black Gram /Urad, Murauri (made with Radish), Sugarauri (made with Bathua Saag) etc, this recipe is made with ash guard vadi.

The very elegant and simple recipe from Indian houses served in the Lunch/ Dinner, can be combined with any gourd, egg plant and as per your creativity…

Ingredients:

  • Potato (Aaloo): 100 gm
  • Vadi: 100 gm.
  • Garlic and Ginger paste: 2 teaspoon
  • Mustard oil:  5-6 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 ½ teaspoon (as per your taste)
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Chop Potatoes into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown.  Keep aside.

Method:

  1. Take pressure cooker, heat 2 tablespoon of oil, let oil start to smoke; add vadi, stir fry for couple of minutes (don’t over fry it otherwise it will not get cooked properly). Take out, keep aside.
  2. Put remaining oil into the fry pan; add cumin sputter it for few seconds add chopped potatoes stir fry on medium flame for about couple of minutes, add garlic and ginger paste; reduce to low flame, cover the lid (for 2-3 minutes). Stir occasionally, so that it should not burn.
  3. Add chili powder, turmeric powder, coriander powder and salt stir fry for couple of minutes add 3-4 cups of hot water as per your requirement, let it boil; add fried Vadi and put the lid on. Cook on high flame till the pressure come, lower the flame, continue to cook for a minutes. Put off the flame.
  4. Note: You may cook it in kadhai, need not to use pressure cooker but it will take more time.
  5. The Vadi gets double in size and messy in appearance, add black pepper powder.
  6. Transfer into serving bowl, ‘Kumhrauri (Ash gourd vadi/ Winter Melon vadi) Aaloo (potato)’ is ready to be served with rice and salad; a complete Meal.
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Ingredients
Chop Potatoes
Garlic and Ginger paste
stir fry vadi
stir fry vadi for couple of minutes
add cumin
add chopped potatoes
add chopped potatoes
add garlic and ginger paste
add garlic and ginger paste
Add chili powder, turmeric powder, coriander powder and salt
stir fry for couple of minutes
add 3-4 cups of hot water
let it boil
add fried Vadi
Put off the flame
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)

18
Nov 19

Ridge Gourd with Tomato

 ‘Ridge Gourd with Tomato’ for this recipe I just use tomato and onion to prepare this delicious recipe and served with ghee (clarified butter) doused chapatti as regular dinner, simple, light and loaded with nutrition value. It is low in calorie and high in water content and fiber; good for people having constipation.

Above all quick and easy to prepare; I cooked gourd separately in microwave for 3 minutes and simultaneously fried the onion and other ingredients to save the time…

Ingredients:

  • Ridge Gourd: 500 gm.
  • Onion: 1 no.
  • Tomatoes: 100-150 gm.
  • Mustard oil/Cooking oil: 30 gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon

Preparation:

  1. Chop the tomatoes and onion, keep side.
  2.  Slightly peel off the edges of ridge gourd, not peel fully. Chop into small pieces as photos, keep aside.

Method:

  1. Take a wok/fry pan, put oil, when oil starts to smoke add cumin and fennel seed; sputter for few seconds add onion  fry  on high flame till onion get translucent, add chopped tomatoes, and stir fry on medium flame for couple of minutes. Add powder masala and salt; continue to fry for couple of minute, add chopped ridge gourd (if it is already micro waved, you can save the time of cooking) stir it and cook with lid on till done. Stir occasionally to avoid sticking on bottom. Put off the flame.
  2. Garnish with coriander leaves. Serve hot or warm with rice or chapatti.
Ridge Gourd with Tomato
Ingredients
peel off the edges of ridge gourd
chopped vegetables
add cumin and fennel seed
add onion
add chopped tomatoes
Add powder masala and salt
add chopped ridge gourd
add chopped ridge gourd
stir it and cook
Stir occasionally to avoid sticking on bottom
Put off the flame
Ridge Gourd with Tomato
Ridge Gourd with Tomato
Ridge Gourd with Tomato

11
Oct 19

Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)

This recipe is very popular in most Indian houses till date from ages; in urban area people buy it from grocery store, but I am fortunate that it is given by my mom when I was moving to Japan. She prepares it at home and gives to their relatives too as a souvenir. She made many variety of vadi (Dried dumplings, dried nuggets) from lentil like Chana (Bengal gram), Mung (Green gram), Urad (Black gram), Masoor (Red lentil) and Peas etc… In this recipe I used split peas vadi…

The Vadi is generally made during summer season; so that in that season there is abundance of heat from the Sun. Dried lentil paste dumpling (nuggets), which is sun-dried, can be stored for a year in air-tight container.

It was used in olden days during the scarcity of quality green vegetables in the market during off season. Now throughout the year green vegetables are available, still we can enjoy with aged traditional Indian recipe …

Ingredients:

  • Baigan (egg plant): 400 gm
  • Vadi: 100 gm.
  • Garlic paste: 1 teaspoon
  • Tomato: 1 no. (Medium size)
  • Kasuri Methi: 1 tablespoon (You can use fresh fenugreek leaf).
  • Mustard oil:  5-6 tablespoon
  • Mustard seed: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garam masala: ½ teaspoon(optional)

Preparation:

  1. Cut egg plant into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomato into small pieces, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil, let oil start to smoke; Add vadi, Stir fry for couple of minutes (don’t over fry it otherwise it will not get cooked properly). Take out, keep aside.
  2. Put remaining oil into the fry pan; add mustard seed sputter it for few seconds add egg plant stir fry on medium flame for about couple of minutes, add chili powder, turmeric powder, coriander powder, garlic paste and salt stir it, reduce to low flame, cover the lid (for 2-3 minutes). Stir occasionally, so that it should not burn.
  3. Add tomato and Kasuri Methi stir it; cover the lid and cook till vegetables are half done, add 2 cups of hot water. Let it boil; add fried Vadi, stir it reduce to low flame, cover the lid till it just done (for 3-4 minutes). Put off the flame. The Vadi gets double in size, add Garam masala and stir carefully otherwise Vadi gets messy in appearance.
  4. Transfer the Sabji into serving bowl, ‘Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)’ is ready to be served with Chapatti (Indian bread), Poori or Rice.
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Ingredients
Add vadi, Stir fry for couple of minutes
Add vadi, Stir fry for couple of minutes
add mustard seed
add egg plant
add egg plant
add chili powder, turmeric powder, coriander powder, garlic paste and salt
reduce to low flame, cover the lid
Add tomato and Kasuri Methi
add 2 cups of hot water
add fried Vadi
add fried Vadi
cover the lid
The Vadi gets double in size
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)

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

23
Sep 19

Potato and pea curry /Aaloo matar (mutter) curry

‘Aaloo mutter’ is a favorite dish from Indian cuisine, especially from north India and Punjab region. It is prepared using potatoes and fresh peas in a spicy creamy curry; which is made from tomato/curd. Here I used curd and regular ingredients. You may add dash of butter and fresh coriander leaves to enhance the flavor.

I used here pressure cooking method, it can used as kadahi (wok) cooking too.

The recipe goes well with Roti, Chapati and Poori …

Ingredients:

  • Potato: 200 gm.
  • Fresh peas/frozen peas: 100 gm
  • Onion: 1 no. (Medium)
  • Curd/Tomato: 100 gm.
  • Ginger: 1 teaspoon (paste)
  • Mustard oil /cooking oil: 50 ml.
  • Chili powder: ½ teaspoon (as per your taste)
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Butter: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: ½ teaspoon
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon

Preparation:

  1. Peel off and cut potato into cubes, keep aside.
  2. Grate onion, Keep aside.
  3. Chop ginger into fine pieces, keep aside.

Method:

  1. Take pressure cooker: put oil and heat, when it smokes add cumin seeds and bay leaf. Sputter for few seconds add ginger and onion, fry on medium flame till it gets golden brown in color.
  2. Add curd/tomato and fry on low flame till oil separates from the masala. Add peas and potatoes; stir fry for couple of minutes, now put the chili powder, coriander powder, turmeric powder and salt. Cover it and fry, about 3 to 5 minutes, stir occasionally.
  3. Add one cup of water close the lid, place the cooker on high flame, bring to full cooking pressure and put off the flame.
  4. Allow cooker to cool and open, add butter and Garam masala powder. Potato and pea curry (Aaloo matar curry) is ready. Take out into serving bowl and decorate with green coriander and serve.
Potato and pea curry /Aaloo matar (mutter) curry
Ingredients
Ingredients
add cumin seeds and bay leaf
add ginger and onion
add ginger and onion
add ginger and onion
fry on medium flame
Add curd/tomato
fry on low flame
Add peas and potatoes
Add peas and potatoes
put the chili powder, coriander powder, turmeric powder and salt
stir fry
Add one cup of water
bring to full cooking pressure
add butter and Garam masala powder
decorate with green coriander
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry