Gajar Matar

When running late for office and still tiffin needs to be prepared, gajar matar comes as a life savior.. A simple dish yet a yummy one.. And with the red carrots hitting the market, it is a must try… 🙂

Preparation Time:- 10 mins |  Cooking Time:– 15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 3 medium sized Carrots (Gajar) chopped as small cubes
  • 1 cup peas
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Dry mango powder (Amchoor Powder)
  • 1 tea spoon Garam Masala

PREPARATION:

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

Add salt, turmeric powder, chilly powder and then add the chopped carrot and peas, mix properly.

Add 1/2 cup of water, and close the lid of the pan. Allow the vegetables to cook in the steam.

Once the vegetables are cooked, sprinkle the garam masala, and dry mango powder and mix properly.

Allow to cook till the remaining water dries out and mix occasionally.

SERVING:
  • Gajar Matar goes well with hot chapatis and curd.
  • Top it up with some ghee, and feel the difference in taste.

Tasty Cooking..!!

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Quick & Easy Recipes 

Torai Fry

Torai (Ridge Gourd), I understand not many people like it… I never used to eat it myself, used to tell my mom that Torai is made only for people when they are not feeling well… Then one day one of my Bengali colleagues got Torai in his tiffin, it was a torai fry.. a very new dish to me.. And trust me really delicious too.. So decided to give it a try.. 🙂

Torai Fry

Preparation Time:- 10 mins |  Cooking Time:– 1/2 hour |  Serves:- 2-3 people

INGREDIENTS:

  • 3 medium sized Ridge Gourd (Torai) finely chopped
  • 1 large Onion finely chopped
  • 1 large potato finely chopped
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 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 onions and fry them till they turn transparent. Now add the chopped potatoes and torai. Mix properly.

Add salt, turmeric powder, chilly powder and mix properly.

Simmer the stove and close the lid for cooking for about 5 mins.

Now remove the lid and start frying the vegetables by mixing now and then. Continue till the torai and the potatoes becomes soft. (Note: Cook only on sim stove. Also chop the vegetables very small so that they get cooked properly and evenly in steam)

Finally sprinkle the dry mango powder and mix well.

SERVING:
  • Tori acts as a healthy side for any dish.
  • Garnish with finely chopped fresh green coriander leaves.

Served

Tasty Cooking..!!

Methi Paranthe

Methi (Fenugreek), is one of my favorite vegetables… I love Methi Paranthas…

Being from Mussoorie, a cold place, we used to eat a lot of methi… Methi paranthas, almost everyday for breakfast… I may not be introduced to cooking when was young but was definitely introduced to chopping… I used to love chop vegetables, but really fine… So methi was something my mother used to clean only when I was around, so that I can chop it finely for her…

I became famous in Mussoorie for chopping Methi.. 🙂 Yeah seriously no kidding.. 🙂 One of my neighbours got 3-4 bunches of Methi (those huge bunches) and my mom said that Sheelu will chop them for you… Next day she comes says that her son really liked the aaloo methi she prepared… Only then I came to know that, it makes a huge difference in the taste of the food, by the way you chop your veggies.. 🙂 It was a proud moment for me.. and I still religiously follow the same way of chopping.. 🙂

Methi Paranthe

Preparation Time:- 1/2 hr |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour (Gehun ka aata)
  • 4 cups Fresh Fenugreek Leaves (Methi)
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Clean the Methi and chop it finely. Wash the chopped leaves properly. There can be lots of soil in the methi, so make sure to wash it thoroughly.

Chopped

Take the flour in a big pan, add salt and chilly powder to it. Add the washed methi to it. Now knead in a tight dough using minimum water. Methi can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

The Dough

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be realy sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

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.
  • Try it for dinner with curd.

Served

Navratri Food – Sama ke Chawal

Jai Mata Di..!!

When you are really hungry and just don’t want to spend too much time cooking, and the energy levels are so low that just want to have something and crash in bed.. Sama ke Chawal is your option… I can seriously stay on these for the entire Navratri… They donot get heavy and is a hassle free dish.. So sharing with all of you who are fasting the entire Navratris..:)

Preparation Time:- 2 mins |  Cooking Time:– 15-20 mins |  Serves:- 2 people

INGREDIENTS:

  • 1 cup Barnyard millet (Sama ke Chawal)
  • 1 medium Potato chopped finely as thin cubes
  • Rock Salt to taste (Sendha Namak) will be used a bit more than the normal salt
  • 1 tea spoon Black Pepper Powder (Kali Mirch Powder)
  • 1 tea spoon Ghee
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 3 cups water
  • Some fresh Coriander Leaves finely chopped (Dhaniya Patti)

PREPARATION:

Wash the Sama ke Chawal properly.

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

Now add the chopped Potatoes and the salt, coriander powder &  pepper. You can also add some chopped green chillies if you like it spicy.

Now add the washed Sama ke Chawal and all the water.

Give it a good stir, so that the ingredients are mixed properly.

Put on the lid of the cooker and wait for 2 whistles.  Then simmer the gas and wait for another whistle.

Once the pressure dies, open the cooker. Add the chopped coriander leaves and mix well.

SERVING:

  • Serve hot with Curd (Add sugar to curd if you like it sweet.. 🙂 )

Tasty Cooking..!!

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Onion Paranthe

This is my third post only for Paranthas… You guys must have guessed by now that I am a big fan of paranthas… It is because as a child, paranthas was the only thing we used to have for breakfast… So paranthas, may it be aaloo, gobhi, onion, daal… any stuffing… was something that I used to have everyday till I was an adult..:) But I still love them so much… and can eat them everyday..:)

Usually I just stuff the parantha with finely chopped onions but yesterday thought of doing it differently so just fried the onions a bit… and what wonders that change did to my paranthas..:) You got to try it to know..:)

Onion 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)
  • 4 medium Onions finely chopped
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • Ghee/oil to fry the parantha (I prefer ghee :))
  • 2 tea spoon Ghee/oil

PREPARATION:

Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.

Mix in the salt, turmeric powder and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The filling is ready. Allow it to cool down so that it can be handled.

Once cooled down, we head on to make paranthas. 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 filling and place it in between.

Press the filling gently to remove air gaps and start folding the chapati inwards to seal the filling completely. Once done flatten it a bit by pressing it between the hand palms. (Don’t press too  much since the filling 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.
  • Try it for lunch or dinner with curd.