Sev bhaji

#sev#gravysabzi#onlygravyprep#shev#besansev

Ingredients: 2 onions cut in big pieces, 1 tomato, 2 tbsp curd, 4 garlic cloves, 1 tsp mustard seeds, 1 tsp asafoetida,  1/2 tbsp oil, 1 cup thick sev, 2 tsp garam masala, 2 tsp turmeric powder, 1 tsp red chilli powder, salt to taste

Preparation time: 15min

Recipe:

1. In a hot pan, parch onion pieces and garlic cloves till golden and make paste of it.

2. Heat a pan and add oil to it. Heat for seasoning. Add mustard seeds and asafoetida. Add the onion garlic paste and sauté on low gas. In the meantime, prepare puree of the tomato. Add the puree to the pan. Stir well.

3. Beat or churn the curd properly and add to the pan. Stir it well at medium gas until it leaves oil. Now add all the spices and mix well. Allow cooking for 5-8 min so tht all the spices mix well.

4. While serving, add a tbsp of sev and pour a tbsp gravy on it. Garnish with coriander.

Onion sabzi

#onion#pyaaz#summerspecial#veggies

Ingredients: 4 onions sliced vertically, 1/2 tbsp oil, 1 tsp mustard seeds, 1 tsp asafoetida, 2 tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 1/2 tbsp groundnut powder

Preparation time: 15min

Recipe:

1. Take a pan and heat it at medium gas.
2. Add oil and heat for seasoning. Add asafoetida and mustard seeds. Add sliced onion to this. Sauté for a minute. Sprinkle half cup water and cover with lid.
3. Allow cooking for 5-7 min. Remove lid and sauté. If the onions are not cooked, then sprinkle some more water and allow cooking.
4. Add all spices and stir well. Cover with lid and allow cooking for 2-3 min. Add groundnut powder. Mix well and turn off the gas after a min.

5. Complement this with jowari ki roti or parathas.

Tomato bhindi/ okra

#bhindi#okra#lady'sfinger#sabzi#veggies

Ingredients: 250gm okra diced, 1 tomato diced, 1 onion diced, 1 green chilli chopped, 2 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp asafoetida, 5-6 curry leaves, 1 tbsp oil, 2 tsp turmeric powder, 2 tsp red chilli powder, 3 tsp coriander powder, salt to taste

Preparation time: 20 min

Recipe:

1. Heat a pan and add oil. Heat for seasoning and add asafoetida, cumin seeds and mustard seeds to this. Add green chilli and curry leaves.

2. Add onion and sauté till golden. Add tomatoes and saute for a minute. Now add the okra to this. Sauté well and spread out in the pan. Allow cooking at medium gas flame for 4-5 min. Then again toss the mixture.

3. Add all the spices and mix well. Allow cooking for 5-10 min till okra gets cooked properly.

4. Have it with hot fulkas

Tips: typically I use this recipe if okra is thick.

Tawa bhaji

#mixveg#tawabhaji#varietyveggies#vegetables

Ingredients: 1 big onion sliced, 4-5 garlic cloves paste, 1 tsp ginger paste, 2 green chillies finely chopped, 2 brinjals halved, 8-10 broccoli florets, 8-10 okra slit in four, 1 potato diced, 5-6 baby corns halved, 3-4 tomatoes puree, 2 tbsp pav bhaji masala, salt to taste, 5 tbsp oil

Preparation time: 20 min

Recipe:

1. In a deep pan, heat 4 tbsp oil for deep frying veggies.
2. On a big flat pan, heat a tbsp of oil. Keep gas on medium flame. Add onion, green chillies followed by garlic ginger paste. Saute it.
3. In the meantime, first deep fry broccoli, drain on an absorbent napkin, then baby corn.
4.sauté onion intermittently until golden
5. Deep fry brinjal and potatoes. Drain out. Then at last fry the okra and drain out.
6. Place all the veggies on the pan of onion. Keep the gas low.
7. Take a portion of all the veggies in the middle of the pan. As my pan is not big enough, i used another pan to prepare the actual bhaji. I added a portion of these veggies to the preheated pan. Added 2 tsp of pav bhaji masala and sautéed it. Then add. A small tbsp of tomato puree and sprinkle some water. Add salt to taste. Saute for 3 min and serve it.
8. Follow step 7 each time u serve the tawa bhaji to someone. Prepare it fresh.

Tips: use sliced bitter gourd as well. It tastes awesome. I didn't add as the eaters don't like karela. Keep karela n brinjal as essentials. Rest add subtract veggies based on availability. You can avoid cholesterol intake by opting for right oil to deep fry. Else, you can reduce the oil quantity and parch the veggies, cooking them till soft. Sort of roasting.

Launji/ kacchi kairi

#launji#lonji#kacchikairi#khattimithisabzi#variety

Ingredients: 1 big raw mango cut in vertical slices, 2 heaped tsp of fenugreek seeds, mustard seeds and fennel seeds each, 1 tsp asafoetida, 2 tsp turmeric powder and red chilli powder each, salt to taste, 2 tbsp sugar, 1 tsp coriander powder, 3/4 tbsp oil

Preparation time: 25min

Recipe:

1. Parboil the raw mango slices till they become little soft and change color. Seive the

2. Heat a pan and add oil. Heat for seasoning. Add mustard seeds, asafoetida, fenugreek seeds and fennel seeds. Stir once and wait till fenugreek seeds turn golden.

3. Now add the seived parboiled raw mango slices. Stir well. Add all the spices and stir well. Wait for two minutes till the spices leave oil.

4. Now add 1 1/2 cup water to this and sugar. Allow cooking for 10 - 15 min at medium gas till the water syrup thickens.

5. Launji is ready.. Have it with parathas, khakras, khaja, etc.

Papad ki sabzi

#sabzi#papadkisabzi

#varietyveggies#fastsabzi

Ingredients: 2 papads (about 20cm dia), 1/2 tbsp ghee, 1 green chilli chopped, 1 tsp turmeric powder, 1 tsp red chilli powder, a pinch of garam masala (optional), salt to taste, 1 tsp asafoetida, 2 tsp mustard seeds, 3 cups water

Preparation time: 15 min

Recipe:
1. Cut the papad in 1 inch square/ triangle/ random shape cuts.

2. Take a pan n heat it. Add ghee n heat till apt for seasoning. Add mustard seeds and asafoetida. Add green chillies.

3. Now add the cut papad and stir fry till they are semi cooked. Add water to this.

4. Add water and the spices. Less salt will be required as papad already has it.

5. Cover with lid and allow cooking for 10 min at medium flame. Check after 10 min. The papad should be cooked by now. If not amd no water, add half a cup water. Cover with lid and allow cooking.

6. Serve it hot with fulkas!

Palak Sabzi

#mixvegherbs#herbsonly#palaksabzi

#spinach#wholesomediet

Ingredients: 3 cups of washed and chopped spinach (do not dry them or squeeze out extra water), ½ cup finely chopped onion, ½ cup finely chopped tomato, ¼ cup peas, ½ tbsp of oil, 2 tsp cumin seeds, ½ tsp asafoetida, 1 finely chopped green chilly, salt to taste

Preparation time: 15 min

Recipe:

1.      Take a pan and heat it. Add oil for seasoning. After heating it (till light fumes appear), add the cumin seeds followed by asafoetida and green chillies.

2.      Add the onion and stir fry till golden. Add tomato and peas.  Mix well and allow cooking for 3 min while covered with lid.

3.      Add the chopped spinach, turmeric powder and salt to taste.

4.      Mix well and cover with lid again. Allow to cook for 8-10 min more at low gas.

5.      Serve it hot with roti!

Tips: If you are fond of garlic, then it can be added during seasoning.

Aloo Pyaz Shimlamirch/ Potato- Onion- Capsicum

#aloopyaz#onion#potato#capsicum

#varietyaloo#vegetable#sabzi

Ingredients: 2 big potatoes, 3 big onions, 1 big capsicum, 2-3 tsp turmeric powder, 1 tsp garam masala, 1 tsp red chilli powder, 2 tsp coriander powder, salt to taste, 2 tsp mustard seeds, 1 tsp asafoetida, 1 tbsp oil.

Preparation Time: 20 min

 

 

Recipe:

1. Cut all vegetables in 1 cm cubes.

2. Take a pan and heat it. Add oil and heat for seasoning. Add mustard seeds and asafoetida.

3. Add onion first and sauté till golden. Then add potato and capsicum. Sauté for 2-3 minute on medium gas. Add all the spices. Mix everything well and allow the veggies to leave oil. This will take a minute or two.

4. Now add 2-3 cups of water to this, turn the gas high and bring it to boil. Cover with lid and       turn the gas to medium flame. Allow cooking for 5 min.

5. Check now if the potato is cooked. If yes and the sabzi is dry, then add a cup of water, heat it for 2 min without lid and turn off the gas. If potato not cooked, then add 2 cups of water, cover with lid and allow cooking for 5 min more on medium gas.

6. The aloo-pyaz-capsicum is ready. Serve it hot with Indian Breads!

Tips: You can make this dry and use it as filling for sandwiches too!

Shingode/ Besan Rings -Yummy eveningers

#eveningdishes#besandishes#traditionaldishes
#varietydaltypes#tangydishes
#standaloneineveningdishes#gravydishes

Ingredients: 3 cups of gram flour, 1/2 cup wheat and jowar flour each (optional), 5 tsp turmeric powder, salt to taste, 3 tbsp oil, 3 tsp cumin seeds, 2 tsp mustard seeds, 1 tsp asafoetida, 10 – 12 garlic cloves paste, 2 green chillies chopped, 8- 10 curry leaves, 3 tsp red chilli powder, ½ tbsp garam masala, ½ cup finely chopped coriander, 8 – 10 cups water.

Preparation time: 1.15 hour


Recipe:

1. Take the gram, wheat and jowar flour in a mixing bowl. Add 2 tsp turmeric powder, 1 tsp red chilli powder, ½ tbsp oil, 1 tsp cumin seeds and salt to taste. Add water in parts to make extremely (in order to make rings) tight dough as shown in pic. Keep it aside for 15 min to mix all the flavours.

2.  Take the dough and apply ½ tbsp oil to it and massage it properly. If it is proper tight, it will not stick to your hand. However, if it sticks, then sprinkle some wheat flour and massage properly. Oil it little more and massage.

3. Take a small part of the dough and roll it on a platform with the help of your palms to form ½ cm diameter rolls. Now, holding one side of the roll, form a ring around your index finger and cut it with the thumb. If this seems difficult, cut the roll in 1.5inch length. Of every 1.5inch piece, form a ring by joining the ends. The rings are shown in the pic.

4. Continue step 3 till the entire dough is over.

5. Take a 2 litre pressure cooker. Add the rest of oil to it and heat it for seasoning. Keep 8 cups water ready. Now add mustard seeds, asafoetida, curry leaves, green chilli and the garlic paste to this (low gas). Immediately add 3 tsp turmeric powder, 2 tsp red chilli powder and garam masala powder to this. Add water to this and turn the gas high now. Add salt to taste (less salt would be better, as the dough also has salt). Bring the water to boil. Let it boil for 2-3 minutes.

5. Now add all the rings to this. Mix well. Bring it to a boil before covering it with the cooker lid.

6. Pressure cooks it with first 4 whistles on high gas, followed by 2 whistles on low gas and 1 on medium. This would help to cook the rings properly and evenly while thickening the gravy.  

7. Serve it hot, garnished with coriander and lemon.

Tips: Lemon adds tangy taste to this. Also, couple this with onion salad to have the proper taste.

Palak Matar/ Peas in Spinach Gravy

#palakmatarmasala#peasinspinachgravy

#palakgravy#veggies#vegetables#sabzi

Ingredients: 1 medium sized onion, 6 – 8 garlic cloves, 1.5 cm cube of ginger, 2 medium sized light green chilli, 2 tsp cumin seeds, 2 bay leafs, 1 tsp asafoetida, 3 cups of chopped spinach, 1 cup of peas, 2 tsp turmeric powder, 1 heaped tsp garam masala, salt to taste, ½ tbsp oil.

Preparation Time: 20 min

Recipe:

1.       Boil water in a cooking vessel and add peas to it. Allow it to boil for 10 min. Do not drain the water instantly. Keep the peas in the water until you want to use them in later step.

2.       In the mean time, take a pan. Take a tsp of oil and heat. Cut the onion in big pieces and add to the pan, followed by garlic cloves, green chilli, ginger and cumin seeds. Parch them for 2- 3 minutes on medium flame and shift to a mixer pot.

3.       Now, in the pan add half cup water, heat it and add chopped spinach to this. Turn the gas on medium flame and cover with lid. Allow to cook for 2 minutes. The spinach will be reduced till then. Now drain the excess water and add the spinach to the mixer pot containing onions and other ingredients added earlier. Make a paste of this in the mixer.

4.       Take a pan, heat it and add oil. Heat it for seasoning and add asafoetida and bay leaves. Add garam masala and turmeric powder (keep the gas low) and immediately add the paste to this.

5.       Stir well and bring it to boil. Add 1 cup water to this and salt to taste. Mix well.

6.       Sieve the peas and add them to the spinach gravy in pan. Cover with lid and allow cooking for 5 min at low gas.

Palak Matar is ready to be served hot!

Pav Bhaji

Pav Bhaji

#bhaji#pavbhaji#mixedvegetables#veggies

Ingredients: 5 medium sized potatoes, equal amount of cauliflower i.e. 3 cups of big cut flower, 1 carrot, 1 ½ capsicum, ½ cup peas, 3 ½ onion, 1 cup chopped coriander, 1 lemon, 15- 20 garlic cloves, 2 tomatoes, 2 tbsp of ghee or butter, salt to taste, 2 medium tbsp of Everest Pav Bhaji Masala, 3 tsp of turmeric powder, 3 tsp of red chilli powder (medium spicy).   

Preparation Time: 30 min

Recipe:

1.       Take the potatoes, peel them and cut in four big pieces each one. Cut the cauliflower in big pieces (about an inch cube or pluck the flowers), peel the carrot and slit it vertically and cut in half an inch sized cubes. Cut the capsicum into 2 cm squares. Neither the size matters nor the shape. Basically, cut them in big size. Wash all these with clean water and pressure cook them. Don’t add excessive water. 4-5 whistles are fine.

2.       In the mean time, take 2 onions, peel them and make cut them in big pieces. Take a mixer pot, add the onion and the garlic to make a paste of the two. Prepare the paste and keep it aside. Now, make a puree of the tomatoes using the same mixer pot (no need to take their skin off, but if you like with their skin off, then you know the process).

3.       Take a deep pan (kadhai).  Heat it and add ghee or butter to this. Heat the ghee. Once ready for seasoning, add the onion garlic paste to this. Keep the gas at low and cook the paste for 5 min. Stir it properly and intermittently till it turns light golden. Now, add the tomato puree to this and cook for 5 min till the mix leaves the ghee. At this point, add pav bhaji masala, turmeric powder and red chilli powder. Mix it well and allow cooking of the spices for 2-3 minutes at low gas.

4.       Open the cooker. If there is excess of water then empty the excess water in a bowl. Do not throw this as it contains all the nutrients. Now, smash the vegetables properly. If you find them hard to smash using a smasher, then use a grinder or hand mixer once. Keep small granules. Be careful not to make a paste.

5.       Once the spices and the mixture in the kadhai leave the ghee or butter, add the smashed vegetables to the kadhai. Mix them well. If it is very thick, then add the nutrients rich water to it little by little, checking the consistency. It is better to add little extra water as the bhaji will thicken later.

6.       Now, add salt to taste and allow the bhaji to cook for 10- 15 min so that all the flavours mix well.

7.       Take the remaining 1 ½ onion and chop it finely for garnishing.

8.       Serve it hot garnished with finely chopped onion, coriander and a slice of lemon!

9.       Add a butter cube if you love butter and have no cholesterol problem (use it for kids).

10.   Eat it with either pav or slice of bread parched in butter on a hot pan.

Tips: You can boil the peas separately and add it in the bhaji instead of pressure cook. The taste of bhaji remains the same. This is a faster recipe to make yummy pav bhaji. You can increase the quantity of pav bhaji masala if you want hot spicy bhaji.

Bhindi Masala/ Okra in Gravy

#bhindisabzi#okra#ladysfinger#gravy

#bhindiingravy#newexperimentswithfood

Ingredients: 5 – 6 medium sized okra or bhindi, 1 onion, 4 garlic cloves, 1 small tbsp khus khus, 1 cm cube of ginger, 1 tsp of cumin seeds, 2 tsp red chilli powder, 2 tsp garam masala  ½ cup wheat flour, 1 and ½ tbsp oil, 1 tsp asafoetida, 2 tsp mustard seeds, salt to taste, 1 cup water

Preparation Time: 20 min

 

 

 

Recipe:

1.      Slit Okra vertically and cut into an inch sized piece. Roll the Okra in the flour and set aside.

2.      Take a pan and heat it. Cut the onion in four pieces and add in the pan. Add garlic, ginger, khus khus and cumin seeds. Parch for 2 min on medium gas and turn off the gas. Take the ingredients in mixer and make a paste.

3.      Take the pan, heat it and add only 1 tbsp oil. Heat the oil properly to shallow fry the rolled okra. The okra will leave the flour and make the oil dark as well. Do not worry, fry all the pieces till light brown on medium gas. Keep the okra on an absorbent tissue napkin.

4.      If you are using the same pan, then first clean it, remove the oil (discard it, do not re-use) and clean the pan. Add ½ tbsp oil and heat for seasoning. Add mustard seeds and asafoetida. Add the paste on onion and other ingredients. Sauté for 3 min at low gas. Now add red chilli powder, garam masala and salt to taste. Mix well and allow the spices to cook for a minute at low gas only.

5.      Now add a cup of water to the pan and stir continuously to for consistent gravy. Take a boil and add the okra pieces. Let it cook for 5 min

Serve it hot!

Lauki Sabzi/ Bottle Guard Sabzi

#laukisabzi#laukivariety#bottleguard#vegetable#sabzi

Ingredients: 2 cups of chopped lauki (1 cm cubes), ¾ cup chopped tomato cubes, 1 tsp oil, 2 tsp mustard seeds, 1 tsp asafoetida, 4-5 curry leaves, 1 tsp red chilli powder, 1+ tsp turmeric powder, 2 tsp dhania powder, salt to taste, 2-3 cups water

Preparation Time: 20 min

Recipe:

1.       Take a presseure cooker (1 ltr suffices) and heat it. Add oil and heat for seasoning. Add mustard seeds, asafoetida and curry leaves.

2.       Once they pop, add tomato pieces and sauté for 2 minutes. Then add all the spices and sauté for half a minute.

3.       Add lauki cubes and water till all the ingredients are submerged in water.

4.       Cover with lid and take three whistles on medium gas.

5.       Lauki sabzi is ready!

Tips: You can as well add onion before adding tomato. It tastes good.

Paneer Bhurji

Paneer Bhurji

 

#paneerbhurji#dishesfrommilk#paneerdishes

#homemadepaneer#vegetables#sabzis

Ingredients: paneer of ½ litre milk, 2 chopped onions, 1 chopped tomato, 2 small capsicums chopped, 1 tsp ginger paste, 1 tsp green chilli paste, 1 tsp mustard seeds, 1 small tbsp butter/ ghee, salt to taste, 1 tsp red chilli powder, 1 tsp of black pepper powder.

Preparation time: 25 min

Recipe:

1.       Prepare paneer as directed in recipe of Strawberry sandesh and leave it in sieve.

2.       Take a pan and add 1 small tbsp of butter/ ghee. Heat it for seasoning. Add mustard seeds and the ginger and chilli paste.

3.       Add onions and sauté till they turn pink. Add capsicum and tomato. Cover with lid and allow them to cook for 5 minutes.

4.       Check after 5 min. Mix well once. If not cooked and you think all dry inside the pan, then sprinkle little water. Cover with lid again and allow to cook for 3 minutes.

5.       Then add the paneer and sauté for 2 minutes at medium gas.

6.       Add salt, pepper and red chilli powder (I like the red color of the bhurji. You can skip adding chilli powder though)

7.       Mix well, cover with lid again and allow cooking for 10 minutes on low gas. This will increase the flavour of all the veggies used in the recipe.

8.       Serve it hot!

Tips: You can as well add cabbage and carrots if you like.

Dahiwala Aloo

Dahiwala Aloo



#aloosabzi#buttermilkitem#alooinyellowgravy
#chhaachwalaaloo

Ingredients: 2 cups curd, 4 medium sized potatoes, 2 tsp mustard seeds, 1 tsp cumin seeds, 1 ½ tsp turmeric powder, 1 tsp asafoetida, 4 red dry chillies, 5-6 curry leaves, salt to taste, finely chopped coriander, 1 tsp oil

Preparation Time: 15 min

 

 

 

Recipe:

1.      Boil the potatoes and chop them in 1 cm cubes.

2.      Take curd in a bowl, add two cups of water and churn it well.

3.      Heat a pan, add oil and heat for seasoning. Add mustard seeds or rai, cumin seeds, asafoetida, curry leaves and the red dry chillies. Follow the order to avoid burnt taste of the ingredients.

4.       Now add the curd mix to the pan and stir continuously till it boils, to avoid curdling.

5.      Add turmeric powder and salt.

6.      Add the potatoes and allow cooking for 5 minutes so that they absorb the flavour/ sourness of the curd.

7.      Serve it hot, garnished with coriander.

Tips: Tastes very good when eaten with Rot/ batya/ Kadhai Puri