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..!!

Gobhi Masala

With nice cauliflower in market… I had to try something different with it… So here comes Gobhi Masala… It came out really tangy and yummy.. 

Gobhi Masala

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

INGREDIENTS:

  • 1 big Cauliflower chopped in small florets
  • 3 medium sized Onions finely chopped or grated
  • 3 medium sized Tomatoes gravy
  • 1 table spoon Ginger Garlic paste
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • 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
  • 1/2 tea spoon Cumin Powder (Zeera Powder)
  • 2 tea spoon Oil/Ghee

PREPARATION:

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

Now add the chopped/grated 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, cumin powder and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out. Add the chopped cauliflower to the masala, and fold them properly in the masala.

Cover the pan with a tight lid and allow the cauliflower to cook in steam. It will take around 15 mins to get cooked properly. Stir in between. Do not overcook as the cauliflower may get mashed. The masala will stick properly to the florets and the cauliflower will get soft.

SERVING:

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

Served

Tasty Cooking..!!

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Palak with Corn

Spinach always reminds me of Popeye the sailor.. 🙂 As a kid I always used to think that if I eat spinach I will also get muscles like him 😀 but alas, I always remained lean me.. 🙂

Usually Palak Paneer is what we make, we had this Palak Corn at a restaurant here in Bangalore and loved it.. so tried it at home and it is definitely a hit at my place.. The sweet flavor of corns adds wonders to the already tasty Palak.. 🙂

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

INGREDIENTS:

  • 3 cups Spinach roughly chopped and washed properly
  • 1 cup Frozen or boiled corn
  • 1 medium sized onion finely chopped
  • 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 table spoon Gram Flour (Besan)

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. Allow them to crackle.

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

Now add the Salt and mix. Then add Palak paste and bring to boil.

Mix the besan in about 1/2 cup of water. Make sure there are no lumps. Add it to the Palak and stir continuously.

The palak will thicken a bit, keep stirring and bring to boil. Add around 1/2 cup of water and corn. Mix properly.

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

SERVING:

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

Tasty Cooking..!!

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Hubby’s Delight Contest

 

Dish Name starts with P

 

Cook and Bake with Spinach

Baingan ka Bharta

Baingan/ Brinjal/ Egg plant, if you kill it completely and ruthlessly baingan bharta is the result.. Trust me, you first have to roast the baingan on direct flame.. the peel it slowly… then chop it and mash it.. then cook it.. finally eat it.. So that is the death cycle of the brinjal..:)

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

INGREDIENTS:

  • 1 big Brinjal/Egg plant
  • 3 medium sized Onions finely chopped or grated
  • 3 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:

Apply some oil on the brinjal. Place it on the gas to roast. Keep turning it to cook properly from all the sides. It should take about 10 – 15 min to roast perfectly from all sides and be little cooked in the center too. The oil is applied so that the skin comes out easily.

Set aside the roasted brinjal, to cool down so that it becomes easy to handle.

Peel the brinjal and chop the stem off. Now chop it into really small pieces, use a fork or masher to mash it properly.

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

Now add the chopped/grated 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, and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out and then add the garam masala. Add the mashed brinjal to the masala, and mix it properly.

Fry the brinjal for about 15 mins, by stirring at regular intervals to ensure it does not get burned. When you get a nice brown color, the bharta is done.

SERVING:

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

Tasty Cooking..!!

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Favorite Recipes Event: Vegetarian Recipes.  

Bon Vivant #9 – Simply Sides

 

Hubby’s Delight Contest