27
Feb 17

Shahi bharawan lauki (royal stuff bottle gourd) masala

As you know that lauki (bottle gourd) is very healthy, but when it is stuffed with dry fruits i.e. (cashew nut, almond, raisin) along with paneer (cottage cheese) and Khoa, it is ideal for winters, due to rich in nutrients and very delicious too.

The magic of this royal recipe will force you to lick your finger.

Ingredients:

For stuffing:

  • Lauki (bottle gourd): 1 no. (Small size ~ ½ kg)
  • Khoa: 150gm
  • Paneer (cottage cheese): 150 gm.
  • Cashew nut: 20 gm. (Broken into small pieces)
  • Dry grapes: 30 gm.
  • Saffron: 1 pinch
  • Green coriander leaves: 20gm (Cut in small pieces)
  • Green chili: 2no. (Cut in small pieces)
  • Salt: 1 teaspoon

For gravy:

  • Onion: 2no. (Medium size)
  • Tomato: 1no. (Medium size)
  • Poppy seed: 1 tablespoon
  • Cashew nut: 20 gm.
  • Fresh cream: 2 table spoon
  • Curd:  2 tablespoon
  • Ginger: 2” pieces.
  • Garlic: 4-5
  • Cumin seed: half teaspoon
  • Green cardamom: 2-3 no.
  • Clove: 3-4 no.
  • Cinnamon: 1” stick
  • Coriander powder: 1 teaspoon
  •  Chili powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Ghee: 4 tablespoon
  • Butter: 20 gm.
  • Milk: ½ cup
  • Turmeric powder: half teaspoon
  • Coriander leaf: 2 tablespoon
  • Salt: one teaspoon

Preparation:

  1. Chop onion, ginger, tomato and garlic roughly, keep aside.
  2. Boil chopped onion, garlic, ginger, tomato and cashew nut together on high flame, allow it to cool, grind them to make wet masala paste. Keep aside.
  3. Peel off bottle gourd, slit longitudinally and Scoop out the inner pulp as shown in photo. Keep aside.

For stuffing:

  1. Take a mixing bowl, Put all stuffing ingredients, mix well, stuffing is ready. Keep aside.
  2. Take scooped out bottle gourd, stuff the stuffing in it. Wrap this stuffed bottle gourd into silver foil, keep aside.

Method:

  1. Cook this wrapped bottle gourd into pre heated oven on 200 degree F until it is done, stuffed bottle gourd is ready. Keep aside.

Method for making curry:

  1. Take a fry pan. Heat ghee until smoke starts coming. Add cumin seed, green cardamom, clove and cinnamon, sputter it for few seconds.
  2.  Add wet masala paste, sauté till light brown. Add chilly, turmeric, and coriander powder, reduce to low flame, and fry till oil separates from masala (or liquid dries up).
  3. Add bitten curd and half quantity of fresh cream, stir well and cook for 2-3 minutes, add butter and milk slowly also add half cup of hot water as per your gravy consistency. Add Garam masala powder and coriander leaves. Put off the flame.
  4. Take a serving bowl. Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd, Garnish with chopped coriander or fresh cream as you wish. serve with tandoori paratha or poori or any side dish.
Shahi bharwan lauki (royal stuff bottle gourd) masala

Shahi bharwan lauki (royal stuff bottle gourd) masala

Ingredients For stuffing

Ingredients For stuffing

Ingredients for gravy

Ingredients for gravy

prepared stuffing ingredients

prepared stuffing ingredients

prepared stuffing

prepared stuffing

stuffed bottle gourd

stuffed bottle gourd

20161209_162355

Cook this wrapped bottle gourd

Cook this wrapped bottle gourd

Boil chopped onion, garlic, ginger, tomato and cashew nut

Boil chopped onion, garlic, ginger, tomato and cashew nut

cooked bottle gourd wet masala paste

cooked bottle gourd wet masala paste

cooked bottle gourd

cooked bottle gourd

cooked bottle gourd

cooked bottle gourd

 Add wet masala paste

Add wet masala paste

add butter and milk

add butter and milk

add butter and milk

add butter and milk

add half cup of hot water

add half cup of hot water

Add Garam masala powder

Add Garam masala powder

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Shahi bharwan lauki (royal stuff bottle gourd) masala

Shahi bharwan lauki (royal stuff bottle gourd) masala


03
Feb 17

 Raw banana and fresh peas curry

An Indian meal is not complete without vegetables, so here I cooked one of the vegetable curry raw banana and fresh peas curry. The curry is very flavorful, spicy and tempting. It is well suited for any meal either lunch or dinner.

Raw banana is healthier substitute of potato for diabetic people. It is high in iron, stimulate the production of hemoglobin.Banana is high in fiber. It improves our mood and makes us feel happy.

Ingredients:

  • Raw banana: 2no. (Medium size)
  • Fresh peas: 100gm
  • Onion: 1no. (Medium size)
  • Tomato: 2no. (Medium size)
  • Green chili: 1 no.
  • Red chili: 1 no.
  • Mustard oil /cooking oil: 3 tablespoon
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  •  Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Kalonji (onion seed): one forth teaspoon

Preparation:

  1. Peel off skin of raw banana, cut into cubes. Keep aside.
  2. Chop onion, green chili and tomato. Keep aside.

Method:

  1. Take fry pan/cooker, put oil, when it smokes, add Kalonji, red chili, and sputter it for few seconds.
  2. Add chopped onion and green chili, fry till color becomes light brown (About 2-3 minutes), add chopped tomato fry till oil separates from the masala, add chili powder, salt and turmeric powder and coriander powder, fry for couple of minutes.
  3. Now put raw banana and stair it. Cover the pan. Lower the flame, Cook on minimum flame until banana becomes soft, add fresh peas, and Stir fry for couple of minutes.
  4. Add two cup of water, stir it. Cover it for full cooking pressure and put off the flame.
  5. Note: can be cooked into fry pan, as you wish.
  6. Add Garam masala powder and put off the flame, allow it to cool, Garnish with coriander leaves.
  7. Raw banana and fresh peas curry is ready to serve.
 Raw banana and fresh peas curry

Raw banana and fresh peas curry

Ingredients

Ingredients

add Kalonji, red chili

add Kalonji, red chili

Add chopped onion and green chili

Add chopped onion and green chili

fry till color becomes light brown

fry till color becomes light brown

add chopped tomato

add chopped tomato

add chili powder, salt and turmeric powder and coriander powder


add chili powder, salt and turmeric powder and coriander powder

put raw banana

put raw banana

Cook on minimum flame

Cook on minimum flame

add fresh peas

add fresh peas

Add two cups of water

Add two cups of water

put off the flame

put off the flame

20160208_192512

 Raw banana and fresh peas curry

Raw banana and fresh peas curry

 Raw banana and fresh peas curry

Raw banana and fresh peas curry


30
Jan 17

Satarangi sabji (mixed vegetables)

This is my family recipe till my grandmother’s time, when my mother went to her mother’s house, and then only grandmother cooked this ‘satarangi sabji’ with steamed rice, papad and potato chips. Our family loves this dish.

She used seven varieties of vegetables, any variety, you can choose, here I choose potato, brinjal, tomato, radish, and spinach etc. the recipe works well with green peas and spinach…

Ingredients:

  • Baigan (eggplant): 200gm
  • Potato: 200gm.
  • Spinach: 100gm
  • Tomato: 2 no. (Medium size)
  • Mooli (radish): 1 no.
  • August flower: 50 gm
  • Ginger: 2” pieces
  • Garlic: ½ pods
  • Mustard oil:  2 tablespoon
  • Panch phoran: ½ teaspoon (mustard seed, cumin, fennel seed, fenugreek seed, and carom seed.)
  • Red chili: 1 no.
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Green coriander leaves: 1 tablespoon

Preparation:

  1. Cut eggplant longitudinally, keep aside.
  2. Peel off; chop potato longitudinally, keep aside.
  3. Chop tomato longitudinally, keep aside.
  4. Roughly chop spinach and Muli, keep aside.
  5. Peel off ginger and garlic, make fine paste, and keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil, let oil to smoke, add panch phoran, Sputter it for few seconds, add potato, and stir properly and cook for couple of minutes.
  2. Add eggplant (baigan) stir cook for couple of minutes, add Muli (radish) stir and fry.
  3. Add ginger and garlic paste, cover and lower the flame for 3-4 minutes (stir occasionally).
  4. Add august flower, spinach, tomatoes and peas one by one, add chili powder, turmeric powder, coriander powder and salt stir it for a minute.
  5. Add 1 cup of water, close the lid of cooker and bring to full cooking pressure, Put off the flame.
  6. Satarangi sabji (mixed vegetables) is ready to serve, transfer the sabji into serving bowl and sprinkle coriander leaves, Serve hot with paratha, poori or rice.
Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)

Ingredients

Ingredients

add panch phoran

add panch phoran

add potato

add potato

Add egg plant

Add egg plant

add Muli

add Muli

Add ginger and garlic paste

Add ginger and garlic paste

Add august flower

Add august flower

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

add chili powder, turmeric powder

add chili powder, turmeric powder

Add 1 cup of water

Add 1 cup of water

Put off the flame

Put off the flame

Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)


27
Jan 17

Stuff cheesy tomato in poppy curry

Bharwan tamatar with cheese flavor is one of the most exotic curries, delicacy from grand trunk road and highway ‘Dhawa’.

In India it is one of the best dishes to eat, when you are on the road. The meal of Dhawa is simply very tasty and aromatic; you can serve this with tandoori paratha or tandoori roti.

Ingredients:

For stuffing:

  • Tomato: 6 no.(medium size)
  • Boiled Potato: 2 no.(medium size)
  • Spring onion: 1 tablespoon (chopped)
  • Green chili: 1-2 no.
  • Peanut: 1 tablespoon
  • Slice cheese: 2 no.
  • Coriander leaves: 1 tablespoon (chopped)
  • Salt: ½ teaspoon
  • Garam masala powder: ¼ teaspoon

For curry:

  1. Poppy seed: 1 tablespoon
  2. Mustard oil /cooking oil: 2 tablespoon
  3. Onion: 1 no. (Small)
  4. Ginger: 1”piece
  5. Coriander leaves: 1 tablespoon (chopped)
  6. Cumin seed: half teaspoon
  7. Turmeric powder: 1 teaspoon
  8. Salt: ½ teaspoon
  9. Coriander powder: ½ teaspoon
  10. Chili powder: ½ teaspoon

Preparation:

For stuffing:

  1. Take tomato, cut it from stem side about ½ inches and scoop out pulp.
  2. It will become bowl shape, care is to be taken while scooping that tomato do not get tear off.
  3. The scooped out tomato pulp to be used for curry keep aside.
  4. The stem side tomato piece is to be used latter, keep aside.
  5. Apply oil all around the tomato (both inside and outside) and keep aside.
  6. Chop green chili and Cut 2 cheese slices into 6 strips, keep aside.
  7. Dry roast peanuts and coarsely grind, keep aside.

For curry:

  1. Chop onion and ginger into pieces.
  2. Dry Grind poppy seed with pinch of salt to fine powder, add chopped onion & ginger and scooped out tomato pulp, again grind till smooth paste, and keep aside.

Method:

To prepare stuffed tomato:

  1. Take a mixing bowl put boiled potato, chopped spring onion, green chili, coriander leaves, salt, ground peanut and Garam masala powder, mash and mix. Stuffing is ready.
  2. Take scooped tomato, put cheese strips and stuff fully with stuffing, cover them with stem side tomato pieces and fix them with help of tooth pick.
  3. Arrange these into OTG wire grill (barbeque tray) and cook it at 200 deg C until it is done. (It will take 10-12 minutes in a preheated oven).
  4. Take out from OTG; discard the peel of the tomatoes, it will be removed very easily, keep aside

To prepare curry:

  1. Take a fry pan. Put 2 table spoon of oil in it, heat it till smoke comes, add cumin seed, wait for few seconds and add grounded paste.
  2. Fry it till it gets light brown in color, take care, it should not burn, add salt, turmeric powder, chili powder, and coriander powder, stir and fry it in lower flame. (2-3 minutes) add 1 cup of water; allow it (gravy) to Boil.
  3. Add Garam masala powder and stuffed tomatoes. Boil it again put off the flame.
  4. Stuff cheesy tomato in poppy curry is ready; transfer this into serving plate to serve. Decorate with coriander leaf.
  5. Serve with any meal as a side dish or pair it with chapati or rice.
Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Ingredients

Ingredients

cut it from stem side

cut it from stem side

scoop out pulp

scoop out pulp

add ground peanut

add ground peanut

mash and mix

mash and mix

Stuffing is ready

Stuffing is ready

put cheese strips

put cheese strips

put cheese strips and stuff fully with stuffing

put cheese strips and stuff fully with stuffing

, cover them with stem side tomato pieces and fix them with help of tooth pick.

, cover them with stem side tomato pieces and fix them with help of tooth pick.

Arrange these into OTG

Arrange these into OTG

cook it at 200 deg C until it is done

cook it at 200 deg C until it is done

add grounded paste

add grounded paste

add salt, turmeric powder, chili powder, and coriander powder

add salt, turmeric powder, chili
powder, and coriander powder

add 1 cup of water

add 1 cup of water

allow it (gravy) to Boil.

allow it (gravy) to Boil.

Add Garam masala powder

Add Garam masala powder

Take out from OTG; discard the peel of the tomatoes

Take out from OTG; discard the peel of the tomatoes

Add Garam masala powder and stuffed tomatoes

Add Garam masala powder and stuffed tomatoes

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry


24
Jan 17

Karela (bitter gourd) Maharashtra style

Bitter gourd helps to maintain sugar level in the body especially in tropical Indian climate. Today is the recipe from classic Maharashtrian delicacy, loaded with rich protein from peanut & sesame seed.  The recipe is for that person who wants variety in bitter gourd, Relish the taste…

Ingredient:

  • Bitter gourd: 150 gm
  • Onion: 1 no. (Medium)
  • Fresh coconut: 4-5” pieces
  • Cooking oil: 3 -4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Sugar: half teaspoon (optional)
  • Fennel seed powder: 1 tablespoon
  • Sesame seed: 1 tablespoon
  • Peanut: 1 tablespoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Dry roast peanut, discard the skin of peanut, ground and make powder, keep aside.
  2. Dry roast sesame seed, ground and make powder, keep aside.
  3. Wash and Trim the both ends of bitter gourd, cut into 2-3” pieces, again cut these pieces longitudinally, keep aside.
  4. Chop the onion. Keep aside.
  5. Scrap coconut, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add fennel seed and mustard seed, sputter few seconds; add a pinch of turmeric powder, and put chopped onion stir fry for 2 minutes on high flame till get translucent, add bitter gourd, sauté on medium flame, cover for few minutes(~4-6 minutes).
  2. Cook until half done add coriander powder, turmeric powder, salt, peanut, and sesame seed powder. Add scrapped fresh coconut and sugar; stir fry for 2 minutes, now Karela (bitter gourd) Marathi style is ready to serve.
  3. Note: heavy bottom pan works better. This is served with rice or paratha.
Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Ingredient

Ingredient

Ingredient

Ingredient

add fennel seed and mustard seed

add fennel seed and mustard seed

and put chopped onion

and put chopped onion

stir fry

stir fry

sauté on medium flame

sauté on medium flame

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

stir fry

stir fry

Add scrapped fresh coconut and sugar

Add scrapped fresh coconut and sugar

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style