Aaloo Tamatar

One day some of my friends had slept overnight at our place and in the morning there was like a demand of variety of things for breakfast, like cold sandwich, omlette, and puris. So we ruled out the omlette but sandwiches and puris were still on the menu. So I gave them all needed to assemble the sandwiches while I moved on to make the puris supported with Aaloo Tamatar…

Aloo Tamatar

Preparation Time:- 10 mins |  Cooking Time:– 1/2 hour |  Serves:- 4-5 people

INGREDIENTS:

  • 4-5 medium sized Potatoes (Aaloo) sliced in small cubes
  • 2 medium sized Onions finely chopped
  • 3-4 medium sized Tomatoes gravy
  • 1 table spoon Ginger Garlic paste
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • A pinch of Asfoedatia (Hing)
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 tea spoon Garam Masala
  • 2 tea spoon Oil/Ghee

PREPARATION:

Heat the oil in a cooker and add asfoedatia and cumin seeds. Allow them to crackle.

Now add the chopped onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, Garam Masala and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out and then add the chopped potatoes. Fold them properly in the tomato gravy and then add some water so that the potatoes are submerged. (around 1  cup of water)

Put on the lid of the cooker and wait for 3 whistles. Once the pressure dies, open the cooker and mix the gravy while mashing some potatoes (to thicken the gravy).

SERVING:

  • Garnish with finely chopped fresh coriander leaves.
  • Try it with hot puris or paranthas.
  • Grab some pickle as  well to tickle your taste buds..:)
Served

Served with Puris and pickle..!!

Tasty Cooking..!!

Advertisements

My First Award: One Lovely Blog…

I am so thrilled and excited to get this first award for my blog. I am not sure what exactly to write here..:)

Thanks to Vinita of vinicooksveg for this award. This was an unexpected surprise for me. Thank you so much Vini for making my day.. Will surely celebrate with some nice dessert tonight.. for my first award.

The Rules:

  • Thank the person who nominated you.
  • Add The One Lovely Blog Award to your post.
  • Share 7 things about yourself.
  • Pass the award onto 15 nominees and let them know.

Now as per the rules.. some facts about me:

  • I am not a foodie.. I like to cook but not eat.. I hardly manage to eat after I am done with the cooking… but my husband is a complete foodie..:)
  • I am a Software Engineer in Computers and my team says I am good with that..:)
  • I am from Mussoorie a small and beautiful hill station in Uttarakhand.
  • I love reading… I read almost anything…
  • I love music all the genres are good for me so I am the official DJ of my friends group 😉
  • I love Chinese food.. but have not tried cooking the same myself…
  • I am Vegetarian since childhood, started eating eggs in college.. but since my husband is a non-vegetarian I wish to cook some non-veg one day for him…

And finally this award goes to:

Lauki ki Sabzi (Bottle gourd Curry)

When I was taking pictures for this curry, my husband was like are you going to post this also… then maybe you should make a new category of “Food for ill people”… And after having the curry he said this was the best Lauki ki Sabzi I have ever had..:)

Lauki Ki Sabzi

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 2 people

INGREDIENTS:

  • 1 and 1/2 cup Bottle Gourd chopped as cubes (Lauki)
  • 1 medium sized Onions finely chopped
  • 1 medium sized Tomato finely chopped
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • A pinch of Asfoedatia (Hing)
  • 1 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1/2 tea spoon Garam Masala
  • 1 tea spoon Ghee

PREPARATION:

Heat the ghee in a cooker and add asfoedatia and cumin seeds. Allow them to crackle.

Now add the chopped onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, Garam Masala and Salt and mix. Then add the tomatoes and sauté.

You can add some water around 2 table spoons to cook the tomatoes properly. Cook till the oil separates out and then add the chopped bottle gourd. Fold them properly in the tomato gravy and then add half a cup of water so that the gourd are submerged.

Put on the lid of the cooker and wait for 2 whistles. Then simmer the gas and wait for one more whistle. Once the pressure dies, open the cooker and mix the gravy.

SERVING:

  • Garnish with finely chopped fresh coriander leaves.
  • Try it with hot chapatis.

Tasty Cooking..!!

Pasta Vegetable Soup

My husband is not feeling well, and due to his soar throat is not able to eat much.. So I decided to prepare some soup for him… After spending some time on the internet looking for a good recipe, I could not stick to one… So just mixed up all the veggies I had in my refrigerator and some shell pasta.. and cooked them with a few herbs… This is what I did…

Soup

Preparation Time:- 10 mins |  Cooking Time:– 1/2 hr |  Serves:- 2 bowls of soup

INGREDIENTS:

  • 1 handful of Pasta (I used Shell Pasta, though any can be used)
  • 1 tea spoon Olive oil
  • 4 cloves of Garlic grated (Lehsun)
  • 1/2 inch of Ginger grated (Adrak)
  • 1 medium Onion finely chopped length wise (Pyaz)
  • 1 small Tomato finely chopped (Tamatar)
  • 1/2 cup of Cauliflower Florets (Phool Gobhi)
  • 1/2 cup Spinach finely chopped (Palak)
  • 2 button Mushrooms finely diced
  • Salt to taste
  • 2 tea spoon Pepper Powder
  • 1 tea spoon Dried Basil leaves
  • 1 tea spoon Oregano
  • 1 table spoon Soya Sauce
  • 2 Soup Bowls of water
  • 1 pinch of Cornflour

PREPARATION:

Boil the pasta as per instructions on the packet and keep it aside.

In a pan, heat the oil and saute the ginger, garlic and onions for around 2 minutes.

Add in all the chopped veggies, tomatoes, cauliflower, mushrooms and spinach. (Any other vegetable like carrot, beans, broccoli.. can also be used…) Mix well and add the 2 soup bowl full of water.

Bring his water to boil and now add the salt, pepper, basil and oregano. Add the boiled pasta.

Mix the cornflour in spoonful of water and mix it in the soup. This will add some thickness to the soup it will not be real watery.

Let the soup cook for around 25 mins, till the veggies become soft.

Now add the soya sauce and mix well.

SERVING:
  • Serve hot.. You can add a hint of vinegar to get that tangy taste.

Soup Served

Tasty Cooking..!!

Sending this recipe to:

Lets Cook Soup Event

FAST FOOD EVENT – PASTA FOR THE MONTH OF SEPEMBER

Crispy Gobhi ke Paranthe

Cauliflower is my favorite vegetable, I just love everything prepared using the same.. Maybe it be Aaloo Gobhi or Gobhi Ke Paranthe or Gobhi Manchurian.. I just love all of it.. The taste of cauliflower is what gives all these dishes a nice distinct flavor… Gobhi ke Paranthe can be tried at any time of the day.. they just taste awesome..:)

Gobhi Parantha

Preparation Time:- 10 mins |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 1 medium sized cauliflower (Phool Gobhi)
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the cauliflower. Add the coriander leaves, green chillys and the masalas salt, red chilly powder, chaat masala and garam masala to it.

Mix properly. I usually mix the masala’s with hand so that it gets mixed evenly.

Filling

Filling..!!

Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the gobhi and place it in between.

Press the gobhi gently to remove air gaps and start folding the chapati inwards to seal the gobhi completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too  much since the gobhi may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or homemade white butter.

Served

  • Try it for lunch or dinner with curd.