09
Nov 17

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Traditionally India has so many occasion/fasting days; it is mandatory to have home cooked food without onion and garlic. So on upcoming occasion without much bothering you; prepare this simple recipe.

Stir fry cauliflower in the ghee (clarified butter) and use green chili, black pepper & ginger paste, which gives the delicious twist.

It is cooked on the occasion of ‘nahay-khay of chhath pooja’ in Bihar; you can cook any time; like Friday fast or Satyanarayan pooja etc.

Ingredients:

  • Potato: 200 gm
  • Cauliflower: 250-300 gm
  • Tomato: 1-2 no.
  • Green chili: 1 no.
  • Black pepper: 10-12 no.
  • Ginger: 2” pieces
  • Coriander powder: 1 tablespoon
  • Salt: 1 ½ teaspoon
  • Cumin: 1 teaspoon
  • Ghee (clarified butter): 2 tablespoon
  • Turmeric powder: 1 teaspoon
  • Green coriander leaves: 10 gm

Preparation:

  1. Wash and Cut the cauliflower in small pieces, dip it into hot water with half spoon salt (about 10 minutes), take out the cauliflower from the water, keep aside.
  2. Peel off and chop the potatoes, keep aside.
  3. Grind the ginger, black pepper and green chili into fine masala paste, keep aside.
  4. Grind the tomatoes and keep aside.

Method:

  1. Heat ghee in a fry pan, add cumin and sputter it for few seconds, add cauliflower; stir fry on medium low flame till color changes, add chopped potatoes, stir and put lid.
  2. Stir occasionally till 80% done; add salt, turmeric powder and coriander powder, tomato paste and masala paste, stir fry till liquid dries up, add half cup of water, cook on medium flame till  it is done, put of the flame, add fresh coriander leaves.
  3. ‘Aaloo Gobhi (potato and cauliflower) without onion and garlic’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin

add cumin

add cauliflower

add cauliflower

add chopped potatoes

add chopped potatoes

stir and put lid

stir and put lid

add salt, turmeric powder and coriander powder

add salt, turmeric powder and coriander powder

add half cup of water

add half cup of water

cook on medium flame till it is done

cook on medium flame till it is done

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic


27
Oct 17

Radish Leaf and Raw Tomato Chutney

Ever wondered what could be a power-packed indigenous home remedy for so many chronic ailments that are lifestyle related? Sometimes what we search vigorously in medicines and complicated curative practices are abundantly available around us in nature.

Look around and you will get nature’s remedy aptly fitted into seasons when the ailments are most likely to occur.

Such is one very commonly used winter vegetable-the humble, peppery and slightly bitter ‘Radish’ combined with the young and raw bright green tomatoes that are abundantly available as winter fruits,

Here we are going to talk about not the Radish but its nondescript and much ignored leaves which are a master doctor for ailments like rheumatism, piles, scurvy and diabetes. It’s a powerhouse of antibacterial, antimicrobial nutrients and also vitamin C.

Raw green tomatoes are filled with antioxidants and vitamins c providing almost half the daily requirement of vitamin C, K, A and B group’s. Green tomato contains an alkaloid called tomatine, which effectively fights cancer cells.

Try making this dip/chutney in your own kitchen. Ingredients are few and very handy – Radish leaves, Tangy tomatoes, garlic pods, green chilies and nevertheless the quintessential mustard oil.

This chutney/dip is unusual, extremely healthy and should give you a tangy and peppery punch leaving you gorging into your food and at the same time letting it digest very effectively.

Ingredients:

  • Radish leaves: 100 gm
  • Garlic: 1 -2 flakes
  • Green chili: 1 no.
  • Mustard oil/olive oil: one teaspoon
  • Salt: 1 /4 teaspoon
  • Raw tomato:100 gm.

Preparation:

  1. Discard the stalk of tomatoes and chop roughly.
  2. Take only the leaves of the radish, chop roughly and boil/microwave radish leaves. Keep aside for further use.
  3. Chop garlic and green chili.

Method:

    1. Grind all the above prepared ingredients together. Make into a fine paste.
    2. Add mustard oil, mix well.
    3. Chatpati Radish leaf and raw tomato chutney is ready to be served with breakfast or meal.
Radish leaf and raw tomato chutney

Radish leaf and raw tomato chutney

ingredients

ingredients

chop roughly and boil/microwave radish leaves

chop roughly and boil/microwave radish leaves

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Add mustard oil, mix well.


08
Sep 17

Sattu (fried gram flour) onion missi paratha

The ruby red chili i.e. Kuti lal-mirch (Chillies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chili pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)
  • Onion: 1 no. (Medium size)
  • Salt: 1 ½ teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Whole red chili: 3-4 no.
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Peel off and chop the onion into fine pieces, keep aside.
  2. Blend chili for few seconds, chili flex is ready, keep aside.
  3. Take a wide vessel; put Aata, chopped onion, ajawine, chili flex, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  4.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes minimum).

Method:

  1. Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).
  3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the color.
  4. Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
  5. Serve warm or cold or directly to the plate along with ‘lauki raita’ and ‘gooseberry chutney’.
  6. Yummy, nutritious and healthy paratha is ready to be served.
Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Ingredients

Ingredients

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

dough

dough

 dough

dough

Divide dough into 8-9 parts

Divide dough into 8-9 parts

roll the ball in 3-4” diameter circle

roll the ball in 3-4” diameter circle

Fold it and seal

Fold it and seal

place the rolled paratha

place the rolled paratha

apply some ghee

apply some ghee

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha


02
Sep 17

Anwala ka murabba (Gooseberry murabba)

Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 days in the season (winter) of anwala.

They prepared this murabba and stored in a big glass jar to be used in summer afternoon for their family; we eat daily one ‘murabba’ and ‘Bel ka sharwat (Aegle marmelos drink)’ in the summer afternoon to protect ourselves from the rowdy summer and loo.

It was so yummy that it is difficult to wait till afternoon, but …

Ingredients:

  • Anwala: 400gm.
  • Sugar: 400 gm.
  • Citric acid: 2gm (½ teaspoon)
  • Salt: 2%
  • Alum: 1 teaspoon (optional)

Preparation:

  1. Take a big mixing bowl; put 1 tablespoon of salt and ½ liter of water, make solution and dip anwala in it, it is necessary to change water daily for 2-3 days.
  2. Prepare solution of alum powder and water and dip anwala for a day; clean anwala into running water and prick them using fork from your kitchen, take a muslin cloth, tie anwala in this cloth keep aside.

Method:

  1. Boil the water in a pot; immersed and rotate the tied anwala for 2-3 minutes, take it out and put on the strainer, for couple of minutes.
  2. Take a mixing bowl /jar; put half quantity of sugar then layer the anwala, again put the reaming sugar, cover and keep aside for a day.
  3. Next day take out anwala from the bowl, keep aside.
  4. Make sugar syrup (two thread consistency) from left out sugar solution on medium flame; put anwala into the syrup, bring it to boil, remove and keep aside for a day again.
  5. Check next day the sugar syrup consistency if it is diluted; boil it to make it of one thread consistency and store in clean and dry glass jar.
  6. Anwala ka murabba (Gooseberry murabba) is ready to be served.
  7. Note: the process is elaborate, but it needs only 4-5 minutes daily for a week.
Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Ingredients

Ingredients

make solution and dip anwala

make solution and dip anwala

Ingredients

Ingredients

prick them using fork

prick them using fork

prick them using fork

prick them using fork

tie anwala in this cloth

tie anwala in this cloth

put half quantity of sugar then layer the anwala

put half quantity of sugar then layer the anwala

again put the reaming sugar

again put the reaming sugar

Next day take out anwala

Next day take out anwala

Make sugar syrup

Make sugar syrup

put anwala into the syrup

put anwala into the syrup

bring it to boil

bring it to boil

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)


26
Aug 17

Tender drum stick do pyaza

This is one of the most nutritious vegetable ever and it is organic too, grown in my kitchen garden without any use of synthetic materials, chemicals or pesticides.

It helps boost stamina and an excellent source of iron, protein, fiber and calcium.

Ingredients:

  • Tender drum stick: 200gm
  • Onion: 350-400gm.
  • Fennel seed: 1teaspoon
  • Chili powder: 2 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  1 teaspoon
  • Dry mango powder: 1 teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Clean and chop drum stick 1½ to 2” pieces
  2. Take half quantity of onion, slices longitudinally and cut rest half quantity of onion into 8 pieces, then separate them layer by layer as in photo…
  3. Blanch (put drumstick into hot water; boil couple of minutes, immediately put cold water and drain the water) the drumstick, keep aside.

Method:

  1. Heat oil in a fry pan, add longitudinally sliced onion; sauté on high flame till it gets light brown in color, add separated layers of onion, stir fry for couple of minutes and add blanched drumstick stir fry for couple of minutes.
  2. Add chili powder, coriander powder, turmeric powder and salt, cover and cook on lower flame until it is done. Add Garam masala and dry mango powder ‘Tender drumstick do pyaza’ is ready to serve.
  3. Transfer in to serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side disc.
Tender drum stick do pyaza

Tender drum stick do pyaza

Ingredients

Ingredients

Blanch

Blanch

Heat oil in a fry pan

Heat oil in a fry pan

add longitudinally sliced onion

add longitudinally sliced onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add blanched drumstick

add blanched drumstick

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add Garam masala and dry mango powder

Add Garam masala and dry mango powder

20170323_140931

Tender drum stick do pyaza

Tender drum stick do pyaza