17
Jun 20

Pumpkin from Avadh (Awadhi kaddu sabji)

  • Servings: 4
  • Preparation time: 5 minutes.
  • Frying time: 16 minutes..
  • Total time: 21 minutes.

Pumpkin is excellent source of beta carotene and vitamin A. It is Very low in saturated fat and low in cholesterol. So, why are you waiting for? Cook this recipe today and enjoy!

Awadhi style of cooking is an art of cooking over slow fire with ghee; typically this pumpkin sabji served as side dish to Poori, but also tastes amazing with paratha or even with rice and dal combo. This recipe is ideal for various occasion too.

Ingredients:

  • Pumpkin: 500 gm.
  • Potato: 200 gm.
  • Mint /coriander leaves: 20 gm.
  • Asafoetida: ½ teaspoon
  • Fenugreek seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 tablespoon (as per taste)
  • Mango powder: 1 teaspoon
  • Ghee: 3 tablespoon
  • Salt: 1 tablespoon
  • Coriander powder: 1 teaspoon
  • Kasuri methy powder: 1 teaspoon

Preparation:

  1. Chop the pumpkin and potato into 1-2” pieces. Keep aside.

Method:

  1. Take a heavy bottom pan, heat ghee, add fenugreek seed, and sputter for few seconds add asafoetida; Put chopped potatoes, sauté on high flame for couple of minutes. Add chopped pumpkin stir fry for a minute, cover and cook until half done on low flame (About 4-5 minutes).
  2. Add chili powder, turmeric powder, kasuri methy and salt; continue to cook on low flame till done (About 3-4 minutes), add mango powder and mint leaves, cook it another one minute.
  3. Put off the flame; transfer into serving bowl serve with Poori, paratha or dal-chawal (rice)
  4. “Pumpkin from Avadh (Awadhi kaddu sabji)”sabji is ready for serving as side dish.
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Ingredients
Chopped ingredients
add fenugreek seed
add asafoetida
Put chopped potatoes
Add chopped pumpkin
stir fry for a minute
Add chili powder, turmeric powder, kasuri methy and salt
continue to cook on low flame
add mango powder and coriander leaves
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)

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

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)

09
Jun 20

Stuffed Pittha/ Bagiya with Poppy Seed

  • Servings: 2-3
  • Making stuffing time: 12 minutes.
  • Making dough time: 3 minutes.
  • Stuffing raw pittha time: 1 minutes(each).
  • Cooking time: 12 minutes.
  • Total time: 28 minutes.

 Pittha is one of the authentic Bihari cuisine made with rice flour, while new crops of rice flood the farmer’s fields in the early winter. It is customary to cook Pittha at least once in a Hindi month of ‘Posh’ in every house in Bihar either sweet or savory stuffing Pittha.

Today I am going to introduce you the stuffing of poppy seed (khus-khus/ posto) which is my favorite, yummy Pittha the countryside traditional food I have already uploaded other varieties as dal-stuffing, Khoa-stuffing, and plain Pittha and linked… you can see…

Pittha is also called Bagia in Mithila region of Bihar, Puli in Bengla and fara in utter Pradesh in India. It also prepared with wheat flour or sooji (Rava). 

Ingredients:

For outer layer:

  • Raw rice flour: 2 cup
  • Salt: 1 teaspoon
  • Ajwain(caraway): ½ teaspoon
  • Kalongi (nigella sativa): ½ teaspoon

For stuffing:

  • Khus-Khus (Poppy Seed/ posta): ½ cup
  • Mustard Oil: 1 tablespoon
  • Jeera (Cumin): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Garlic stem: 1 no. (Optional)
  • Salt: ½ teaspoon
  • Green chili: 1(optional)
  • Ginger: 1 inch piece
  • Turmeric powder: ¼ teaspoon
  • Chili power: ¼ teaspoon
  • Coriander powder: ½ teaspoon

Preparation:

For stuffing:

  1. Cut green chili, onion, ginger, garlic and garlic stem into small pieces, keep aside.
  2. First make fine powder by dry grinding poppy seed with salt then add 2-3 table spoon of water and grind to fine paste, keep aside. (Direct wet grinding of ‘poppy seed’ is a herculean task)
  3. Put a non stick/ heavy bottom pan on the stove; put oil in it, when smokes add cumin seed. Wait for few seconds then add chopped ingredients; stir fry till onion gets translucent ( one minute), add dry masala and  grounded poppy seed continue to fry on lower flame till it becomes thick (3-4 minutes). Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big bowl and put rice flour,ajwain, kalongi and salt, knead the rice flour with hot water, make dough similar to chapatti. (You can knead this into the food processor too; it is convenient; kneading by hand with hot water is somewhat difficult).
  2. Make big lemon size ball with dough; grease your palm with oil and shape it like a bowl, fill 1 spoon full of stuffing in the cavity.
  3. Fold carefully and close it; now give shape round or cylindrical as per you wish, raw Pittha is ready.

Method:

  1. Put 1 liter water in a big pot, heat and bring it to boil, add 5-8 Pittha in it, depending on your pot size.
  2. Pittha should come up after 4-5 minutes, keep cooking on medium flame another 3-4 minutes.
  3. Take it out and put in the room temperature water pot to wash extra surface-starch; put it on the sieve to drain out extra water.
  4. Now Pittha is ready to serve, garnish with fried green chilly.
Stuffed Pittha/ Bagiya with Poppy Seed
Ingredients
add chopped ingredients
add chopped ingredients
add dry masala
add dry masala and grounded poppy seed
stuffing is ready
dough and stuffing
stuffing in the cavity
add 5-8 Pittha
Stuffed Pittha/ Bagiya with Poppy Seed
Stuffed Pittha/ Bagiya with Poppy Seed

07
Jun 20

Mixed Beans in Tomato Puree

  • Servings: 2
  • Preparation time: 2 minutes.
  • Cooking time: 12 minutes.
  • Total time: 14 minutes.

Beans are delicious and healthy ; the recipe “Mixed Beans in Tomato Puree” is not just looking pretty but tastes good and excellent source of protein; easy to prepare in minutes,  can be used as complete meal or side dish too.

The ingredients which I used in the recipe are combination of mixed canned beans and canned tomato puree, which are easily available in the super market in Tokyo. I didn’t use much of spices, but used olive oil which is known as healthiest oil in the world.

Ingredients:

  • Mixed beans: 400 gm (Tinned)
  • Tomato puree: 300 gm.
  • Onion: 1 no. (Medium size)
  • Spring onion: 20 gm
  • Cumin: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Salt: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 pinch
  • Olive oil/any cooking oil: 2 table spoon
  • Cherry tomato: for decoration
  • Garlic: 2-3 clove

Preparation:

  1. Wash the beans in strainer, keep aside.
  2. Chop onion, garlic and spring onion into small pieces, keep aside.

Method:

  1. Take a nonstick fry pan or heavy bottom pan, heat oil till it begins to smoke, add cumin, sputter for few seconds, add chopped onion and garlic, stir fry for couple of minutes or till it becomes translucent.
  2. Add tomato puree, and fry on medium flame till it gets messy appearance (3-4 minutes), add salt and turmeric powder, stir it and cook on lower flame for few seconds, add washed beans and a cup of water, stir and cover it, lower the flame and continue to cook for 3-4 minutes.
  3. Add black pepper powder, put off the flame. “Mixed Beans in Tomato Puree” is ready to be served; serve with any Indian bread/any type of bread.
Mixed Beans in Tomato Puree
Ingredients
Ingredients
add cumin,
add chopped onion and garlic
Add tomato puree
fry on medium flame
add salt and turmeric powder
add washed beans
add washed beans
add a cup of water
Add black pepper powder
Add black pepper powder and spring onion
put off the flame
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree