Gajar Matar

I love love love winters.. With winters we get the beautiful red carrots which are a part of anything I cook now-a-days.. And the fresh peas.. Nothing like them.. Now this recipe is purely to be made when you have both of these.. because it is not the same taste with the orange carrots and the frozen peas.. 🙂

Gajar Matar

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 2 cups Carrot (Gajar) chopped in small cubes
  • 1 cup Peas (Matar)
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 & 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the chilly powder, salt and turmeric powder to the oil. Now add the chopped vegetables and mix gently so that everything gets folded in the masala properly.

Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.

Allow the vegetables to cook in steam for about 15-20  minutes, by mixing in between. Once the water dries out and the veggies gets soft sprinkle the garam masala and dry mango powder. Mix well.

SERVING:
  • Gajar Matar goes well with hot chapatis/paranthas and curd.
  • Try to add a bit ghee before serving, it will change the taste of the dish.

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Stuff it up.. Bhindi

Me and my husband love bhindi (Lady Finger).. I generally cook a bhindi fry but for a change sometimes.. I stuff it up.. Trust me it is delicious.. 🙂

Bharwan Bhindi

Preparation Time:- 20 mins |  Cooking Time:– 20 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 250 gms Ladyfinger (Bhindi) washed properly and scrubbed
  • 1 tbsp  Besan (gram flour)
  • 3-4 tbsp  Oil
  • 2 tsp Saunf (fennel seeds)
  • 2 tsp Coriander powder (Dhaniya powder)
  • 1/4 tsp Red Chili powder (lal mirch Powder)
  • ½ tsp Turmeric (Haldi Powder)
  • ½ tsp Amchur (Dry Mango Powder)
  • ½ tsp Garam masala
  • 1 inch piece Ginger (Adrak)
  • A pinch of Hing (asafoetida)
  • ½ tsp Jeera (cumin)
  • To taste – Salt

PREPARATION:

Cut off the tops and tails of the bhindi and make an incision along the length. (Make sure that the bhindis are dried)

In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and sauté.

Add the other masalas together in a plate. Add all the mixed masalas to the gram flours and sauté for another minute.

Remove from heat. Once this mixture cools down a bit, stuff the bhindis with this masala.

In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.

SERVING:
  • This goes well with hot chapatis/paranthas and curd or raita.

Served

Tasty Cooking..!!

 

Palak Paneer

I have always made Palak Paneer using my Mom’s style (similar to Corn Palak by replacing Corn with Paneer)… Then I had this version of Palak Paneer at two places, basically at two of ours friends homes.. Nisha our neighbor first then Pallavi .. We simply loved it.. So next when I was to make Palak Paneer I asked my husband which version do you want to have.. and he was like try out the other one.. 🙂 So here I am with this really delightful Palak Paneer recipe..

Palak Paneer

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people

INGREDIENTS:

  • 3 cups Spinach roughly chopped and washed properly
  • 1 cup Paneer chopped in cubes (Cottage Cheese)
  • 1 medium sized onion finely chopped/grated
  • 1 medium sized tomato grated
  • 1 tea spoon Garlic paste
  • Salt to taste
  • 5-6 leaves Fenugreek Leaves (Methi)
  • 5-6 leaves chenopodium album (Bathua)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1 Green Chilly
  • 2 tea spoon Oil/Ghee
  • 1 inch Cinnamon stick (Dal Chini)
  • 1 Bay Leaf (Tej patta)
  • 1 Large Cardamom (Badi Elaichi)
  • 2 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala

PREPARATION:

Boil the palak, methi and bathua. (One whistle should be enough). Allow the pressure to die and to cool it down a bit.

Drain excessive water and grind the boiled leaves to form a thick paste. Keep aside.

Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon stick, cardamom. Allow them to crackle.

Now add the onions, green chilly and garlic paste to it and fry them till onions turn golden brown.

Now add the masalas, coriander powder, garam masala, chilly powder, salt, turmeric powder and mix.

Now add the tomatoes and cook till the oil separated.

Then add Palak paste and bring to boil. You can add around half cup water.

Cover and cook for another 5 minutes or till you get a desired consistency.

Now add the paneer pieces and simmer for 5 mins.

SERVING:

  • Top it with some Desi Ghee.
  • Try it with hot chapatis or paranthas or Makai ke Roti.

Served

Tasty Cooking..!!

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Know Your Dairy & Jagruti’s Cooking Odyssey

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Aaloo Palak

Spinach doing the rounds.. it is highly inevitable that aloo palak is not prepared.. I somehow love this dish.. It is healthy to eat and really hassle free to prepare..

Aloo Palak

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 500 gms Spinach(Palak) finely chopped
  • 2-3 medium sized Potatoes (Aaloo) boiled and chopped in small cubes
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)
  • 1 pinch of Asafoetida (Hing)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds and hing. Allow them to crackle.

Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped palak & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and cover the lid. Allow it to cook for about 10 minutes. Stir in middle to make sure that it does not get burnt.

Now remove the lid and stir. The vegetables will get soft due to the initial steam cooking. Now we need to fry them.

Sprinkle the garam masala and dry mango powder. Mix well.

You can cook for another 10-15 mins, stirring every now and then.  Allow a bit of it to get burnt, it tastes really well.. Trust me.. 🙂

SERVING:

  • Aaloo Palak goes well with hot chapatis/paranthas and curd.

Served

Tasty Cooking..!!

Aaloo Beans

After a day at office when you want to make something that does not take too long and also that does not makes you cry for onions :), try this Aaloo Beans. It hardly takes any time to cook and is a good option for dinner…

Aloo Beans

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 250 gms French Beans chopped in small 1/2 inch pieces
  • 2 medium sized Potatoes (Aaloo) chopped in small cubes
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped beans & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.

Allow the vegetables to cook in steam for about 15-20  minutes, by mixing in between. Once the water dries out and the beans gets soft sprinkle the garam masala and dry mango powder. Mix well.

SERVING:
  • Aaloo beans goes well with hot chapatis/paranthas and curd.
  • Try to add a bit ghee before serving, it will change the taste of the dish.
  • It is a perfect side with any gravy dish

Served

Tasty Cooking..!!

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From our mom’s Kitchen

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