07
Sep 16

Laal saag/ red amaranth (Stir fried red spinach)

Almost in all state of India people cooks this laal saag in their own way. It is one of my favorite vegetable since my childhood days; I was especially fascinated by its beautiful color. It was fun to mix and eat with steamed rice as rice too gets beautiful red color. It is easy to cook; only 4-5 ingredients is required. You will love the recipe.

Regular consumption of lal saag reduces blood pressure and cholesterol level; this is a power house of iron, calcium, vitamin A and c.

Ingredients:

  • Laal saag: 1bunch (250gm)
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Mustard seed: 1 teaspoon
  • Red chili: 1-2 no.

Preparation:

  1. Clean, wash and Chop laal saag leaf roughly. Keep aside.
  2. Chop onion and garlic into small pieces. Keep aside.
  3. Cut red chili into 2-3 pieces. Keep aside.

Method:

  1. Take fry pan, put oil and heat, when it smokes add mustard seeds and red chili wait till it sputters, add onion, garlic, stir and fry (keep it stirring otherwise it may burn).
  2.  Fry till onion become translucent, add laal saag leaf, stir well and fry for few minutes.
  3.  After few minutes it will change the texture and starts shrinking, put half cup of water. Cook for 10-15 minutes on medium lower heat.
  4. Add salt, stir well cook and mash with masher till it is done, put off the flame, Now, Laal saag is ready to serve. Have it with rice, dal/Sāmbhar…
Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth

Laal saag/ red amaranth

 Ingredients

Ingredients

 Ingredients

Ingredients

add mustard seeds and red chili

add mustard seeds and red chili

Add onion, garlic

Add onion, garlic

 Add onion

Add onion

 Add laal saag leaf

Add laal saag leaf

 Add salt

Add salt

Put half cup of water

Put half cup of water

cook and mash with masher

cook and mash with masher

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)

Laal saag/ red amaranth (Stir fried red spinach)


01
Aug 16

Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)

This Baigan ki sabji is without onion and garlic, very authentic and traditional sabji from Awadh, Uttar Pradesh. The Avadh style cooking is the Dum style cooking. That means cooking on low flame. Here I used the kasuri methy, spinach, mustard oil that adds the unique taste and health benefits too. Cook this recipe today and enjoy! Please don’t forget to write me.

Ingredients:

  • Baigan (egg plant): 300gm
  • Potato: 1 no. (Medium size)
  • Spinach: 100gm
  • Tomato: 1 no. (Medium size)
  • Dry mango powder: ½ teaspoon (You can use fresh raw mango).
  • Kasuri methi: 2 tablespoon (You can use fresh fenugreek leaf).
  • Mustard oil:  2 tablespoon
  • Panch phoran: ½ teaspoon (mustard seed, cumin, fennel seed, fenugreek seed, and carom seed.)
  • Red chili: 1 no.
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Asafoetida: 1 pinch
  • Green coriander leaves: 1 tablespoon

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. Peel off and chop potato into small pieces.  Keep aside.
  3. Chop tomato into small pieces, keep aside.
  4. Roughly chop spinach, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil, let oil start to smoke.
  2. Add panch phoran and red chili, Sputter it for few seconds.
  3. Add egg plant (baigan), potato, spinach stir properly.
  4. Then add kasuri methi, chili, turmeric, coriander powder and salt stir it.
  5. Reduce to low flame, cover the lid. Stir occasionally, so that it should not burn.
  6. Cover for 8-10 minutes till vegetables are 80% done.
  7. Add tomato stir it; cover the lid again till vegetables are done.
  8. Add Garam masala powder and Put off the flame.
  9. Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji) is ready to be served.
  10. Transfer the sabji into serving bowl and sprinkle the coriander leaves. Serve hot with paratha, poori or rice.
Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)

Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)

Ingredients

Ingredients

Ingredients

Ingredients

Add panch phoran

Add panch phoran

Add egg plant

Add egg plant

Add egg plant

Add egg plant

add potato, spinach stir properly

add potato, spinach stir properly

Reduce to low flame

Reduce to low flame

Reduce to low flame

Reduce to low flame

Cover for 8-10 minutes

Cover for 8-10 minutes

Add tomato

Add tomato

Add Garam masala powder

Add Garam masala powder

20160419_080345

Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)


27
Jul 16

Jhatpat Saag (quick Chaulai /amaranth)

“Good things come in small packages” this recipe is powerhouse of nutrients. Due to our busy life style, we need more nutrition which is otherwise required for our health and strength?

Here I am going to upload a quick method of preparation of super food; the best thing about this is that it doesn’t take much effort or time to prepare. As you know amaranths improves your RBC count and has 30% higher digestible protein than other plant sources.

It easily goes with chapati / bread or rice and makes the complete meal. It gives you enough nutrition and fuel for the day and that too almost without oil.

Enjoy the recipe…

Ingredients:

  • Chaulai: 1bunch (250gm)
  • Masoor dal ((brown skin lentil/red lentil): 2 tablespoon
  • Onion: 1 no. (Small)
  • Tomato: 1no (small)
  • Garlic: 2 -3 flakes
  • Ginger: 1” piece
  • Green chili: 1 no.
  • Salt: half teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon

For seasoning:

  1. Ghee: 1 tea spoon
  2. Cumin: ½ teaspoon
  3. Mustard seed: ½ teaspoon
  4. Red chili powder: ½ teaspoon

Preparation:

  1. Clean, wash and Chop chaulai leaf roughly. Keep aside.
  2. Clean and wash masoor dal, keep aside.
  3. Chop, onion, tomato, ginger, green chili and garlic into small pieces. Keep aside.

Method:

  1.       Take pressure cooker; put all ingredients except seasoning, on high flame with ½ cup of water.
  2.      Bring to full cooking pressure, reduce to low flame and cook for couple of minutes.
  3.      Put off the flame. Allow cooker to cool and open, mix well with little pressing manner.

Seasoning:

  1. Take fry pan, put ghee in it.
  2. Add cumin and mustard seed, sputter for few seconds.
  3. Put off the flame, add red chili powder
  4. Transfer the seasoning into cooked dal and cover it.
  5. Transfer into serving bowl.
  6. Decorate with chopped coriander leaves (for decoration fried tomato also can be used).
  7. Serve hot with roti, or rice. Now, Jhatpat saag (Chaulai /amaranth) ka is ready to serve.
  8. It may be served with any type of meal.
  9. Regular consumption of Chaulai (amaranth) reduces blood pressure and cholesterol level.
  10. This is power house of iron, vitamin A and c.
    Jhatpat Saag (quick Chaulai /amaranth)

    Jhatpat Saag (quick Chaulai /amaranth)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    put all ingredients

    put all ingredients

    cooked ingredients

    cooked ingredients

    Transfer the seasoning

    Transfer the seasoning

    Jhatpat Saag (quick Chaulai /amaranth)

    Jhatpat Saag (quick Chaulai /amaranth)


15
Dec 15

Poonnangani with whole mung (green gram)

Ingredients:

  • Poonnangani: 200 gm
  • Onion: 1 no (medium)
  • Ginger: 1teaspoon
  • Garlic: half teaspoon
  • Whole Mung: 50 gm
  • Cumin seed: half teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: half teaspoon (as per taste)
  • Garam masala: ¼ teaspoon
  • Butter/ghee: 1-2 teaspoon
  • Mustard oil: 1tablespoon

Preparation:

  1. Soak Mung (green gram) for overnight or at least 4-5 hours.
  2. Chop onion into small pieces.

Method:

  1. Take a fry pan. Heat oil and add cumin seed, let it sputter it for few seconds.
  2. Add Chopped onion; fry it till it turns transparent (2-3 minutes).
  3. Add mung dal, fry it 2-3minutes.
  4. Add Poonnangani and stir it.
  5. After few minutes it will change the color and start shrinking.
  6. Add salt, red chili, coriander and turmeric powders, stir it.
  7. Cover it on medium flame till it is done. Stir occasionally.
  8. Finish off with Garam masala powder and ghee.
  9. Put off the flame. Transfer into serving bowl.
  10. Serve hot or warm with chapatti or paratha.
    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

    Ingredients

    Ingredients

    add cumin seed and onion

    add cumin seed and onion

    Add ginger and garlic paste

    Add ginger and garlic paste

    Add mung dal

    Add mung dal

    Add Poonnangani

    Add Poonnangani

    start shrinking

    start shrinking

    Garam masala powder and ghee

    Garam masala powder and ghee

    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

  • Food is your body fuel, without fuel your body wants to shut down.
  • Greens and proteins are must on a diet.
  • It is an important part of balanced diet.
  • Poonnangani has incredible source of vitamins and minerals.
  • It is delicious and healthy.

02
Dec 15

Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

Ingredients:

  • Poonnangani: 200gm
  • Madras Onion: 6-8 no.
  • Tomato: 2no. (Medium)
  • Garlic: 5 cloves (medium size)
  • Ginger: 2 inch piece
  • Fresh cream /malai: half cup
  • Oil: 2table spoon
  • Salt: half teaspoon
  • Bay leaf: 1no.
  • Cinnamon: 2” stick
  • Cumin seed (Jeera): 1 teaspoon
  • Green chili: (optional)

Preparation:

  1. Cut ginger in small pieces.
  2. Boil / microwave Poonnangani along with ginger and salt for 3 minutes and make fine paste. Keep aside.
  3. Chop onion and garlic into fine pieces. Keep aside.
  4. Chop tomato, into big pieces. Keep aside.

Method:

  1. Take a pan. Put oil, when smoke starts coming, add cumin seed, cinnamon and bay leaf in it.
  2. Sputter it for few seconds; add chopped onion, garlic and green chili.
  3. Fry till onion becomes transparent.
  4. Add chopped tomato and fry couple of minutes.
  5. Then add Poonnangani paste and ¼ teaspoon salt.
  6. Add half cup of water. Just boil it.
  7. Add malai in it and again boil it.
  8. Remove it in serving bowl.
  9. Garnish with malai. Poonnangani malai sag is ready to serve.
  10. Serve with chapatti or rice.
    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves)

    Poonnangani keerai (dwarf copper leaves)

    ingredients

    ingredients

    add chopped onion, garlic and green chili

    add chopped onion, garlic and green chili

    Add chopped tomato

    Add chopped tomato

    add Poonnangani paste

    add Poonnangani paste

    Add malai

    Add malai

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

    Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

  • For me there is nothing more satisfying than picking fresh Poonnangani right from my kitchen garden.
  • ‘Poonnangani’ makes our body glow like gold.
  • Malai (fresh cream) help to gain a lustrous, shinier and healthier skin as well.
  • It looks simply yummy and inviting. It is very fresh and flavorful.