Friday 4 March 2016
Methi Thepla with Instant Chilli pickle....
Thursday 3 March 2016
Shindi Kadhi served with Alu Tuk
Shindi Kadhi served with Alu Tuk
Brought up in Chembur from childhood, my husband has many Shindi friends. So when I got married and I also stayed in Chembur for 9 years after marriage, I made friends with his friend's family. As neighbours since we use to meet them daily, I learnt few Sindhi dishes from them. One of my family favourite is Sindhi Kadhi and Aloo Tuk served with hot steaming rice.
Ingredients
Mix Vegetables
12 Okras slit into 2 vertically
1/4 cup Carrots cut into cubes
1 small Potato cut into cube
1/4 cup Brinjal cut into cubes
1 Drumstick cut into 1 inch pieces
2 Big Tomatoes made into purée
Few Curry leaves
2 Green chillies cut into pieces
1 tbsp Ginger minced
3 tbsp Gram flour
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Asafoetida powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Tamarind paste
2 tbsp Oil
1 tbsp Oil to fry the Okras
Few Coriander leaves chopped
Method
Take a pot and add 1 tbsp oil. Stir fry the okras till cooked. Keep it aside. Heat rest of the oil in the pot, add fenugreek seed, cumin seeds, and coriander seeds. Let the seeds crackle, then add ginger, curry leaves, chillies and asafoetida and stir for few seconds. Add the gram flour and roast it stirring it continuously till it has become golden brown in colour. Add tomato puree and about 1 liter of water, stirring it continuously to avoid forming lumps. Let it cook on low flame for 15 minutes. Add all the hard vegetables and let it cook till the vegetables are almost done. Add the brinjals and okras. Add the salt, turmeric power, chilli powder and coriander powder. Let it simmer until the vegetables are tender. Add the tamarind paste and let it simmer for another 5 minutes over medium low heat. Garnish with coriander leaves. Serve hot. Sindhi kadhi taste great with hot steaming Rice and Aloo tuk.
Aloo Tuk
Ingredients
4 big Potatoes peeled and cut into rounds
Oil for deep frying
Method
Heat oil in a wok. Put in the potato rounds, fry the potatoes till light brown in colour. Remove the fried potatoes and drain the excess oil. Keep it aside to cool a bit. Take the potatoes one at a time and flatten the potatoes. Just before serving, reheat the oil and re-fry the potatoes to golden brown in colour. Drain excess oil on an absorbent paper.
For Seasoning
Ingredients
Fried Potatoes
Salt to taste
1 tsp Red chilli powder
1 tsp Dry Mango powder
1 tsp Cumin powder
Method
Mix all the above ingredients together and sprinkle the seasoning properly on the Aloo Tuk and toss it.
Monday 8 February 2016
Khatte Aloo
Khatte Aloo
Ingredients
1/2 kg Baby Potatoes boiled and peeled
1 cup Curd
1 tsp Ginger and Green chilli paste
Salt to taste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Dry Mango powder
1/2 tsp Garam Masala powder
Oil to fry
For Seasoning
1/2 tsp Fennel seeds
1 Red Dry Chilli broken into pieces
Pinch of Asafoetida
Few coriander leaves chopped for garnishing
Method
Take a wok, add oil to fry the potatoes. Let it heat, fry the potatoes till light brown in colour. Keep the potatoes on an absorbent paper to drain out the oil. In a mixing bowl add the potatoes, curd, ginger - chilli paste, salt and rest of the spices. Mix it. Keep it aside for 30 minutes. Take a fresh wok, add 2 tbsp oil, add the seasoning, let it saute for a minute. Add the potatoes, stir, cover and cook till the oil starts to leave the spices. Garnish with coriander leaves, serve hot.
Wednesday 27 January 2016
PiyajKoli
PiyajKoli
Piyajkoli in Bengali, are the stem of the Onion buds, it is a winter veggie and a delicacy of Bengal. It is very surprising that Onions are grown in Maharashtra, but these onion buds are not known and seen much in the markets of Mumbai. It is one of my most favorite vegetable and I wait for it eagerly. Very simple to cook and extremely delectable.
I am sharing 2 very easy recipes with Piyajkoli / Onion buds.
Piyajkoli Bhaja / Stem of the Onion Buds stirred fried with potatoes...
Ingredients
2 bunch of Onion buds cut into 1 inch size pieces
2 Potatoes, peeled and cut into long stripes
2 Green chillies slit
1/4 tsp Nigella seeds / Kalonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil
Method:
Take a wok and heat oil to smoking point and add green chilli and nigella seeds. Let it crackle. Add the potatoes. Saute it for a minute. Sprinkle some salt, stir fry and cook potatoes until they are half done. Add the stem of onion buds, turmeric powder.
Stir occasionally in between and cook on medium high flame till done. Serve with hot dal and rice.
P.S. Small size Prawns can be added to the stir fry...
Aloo ar Piyajkoli Diye Macher Jhol / Fish gravy cooked with Potatoes and Onion buds Stem....
For Marinating and frying the Fish
Ingredients
6 pieces of any Fish like Tangra (Cat Fish) or Rani (Red Mullets) or Barramundi (Bhetki) or any medium size fish...
1/2 tsp Turmeric powder
Salt to taste
Mustard Oil to fry the fish
Method
Marinate the fish with salt and turmeric powder and keep it for 15 minutes. Heat oil in a wok. Fry the fish till brown on both the sides.
For the Gravy
Ingredients
Fried Fish
2 Big size Potatoes cut into wedges
1 Bunch bunch of Onion buds cut into 1 inch size pieces
1 large Tomato sliced
2 Green Chillies slit
2 Green Chillies paste
1 tsp Ginger paste
1/2 tsp Panch Phoran
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil
Method
Heat mustard oil in a pan till smoking hot. Add the Panch Phoran and the slit green chillies, let the Panch Phoran crackle. Add the potatoes, saute and cook for 2 minutes, add the tomato, ginger, chilli paste, salt and turmeric powder. Stir and cook for 3 minutes on medium high flame. Add 2 cups of water, half cook the potatoes. Add the stem of the onion buds. Cover and let it simmer till the potatoes are almost done. Add the fish.. Cover and cook on medium heat till the fish is done and the potatoes are cooked. Serve with hot rice.
P.S. Brinjals can also be added to the gravy if wanted..
Sunday 24 January 2016
Green Sorrel leaves / Ambat Chuka with Makhana
Green Sorrel leaves / Ambat Chuka with Makhana
Ingredients
1 bunch Green Sorrel leaves chopped
1 Onion chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green Chillies paste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Sugar
Salt to taste
1/2 cup Makhana
1 tbsp Fresh Cream
2 tsp Ghee
Method
Heat 1 tsp ghee in a pan, add chopped onion, saute it till brown. Add ginger, garlic and chilli paste. Sauté it for few minutes. Add the chopped sorrel leaves. Cook for 2 minutes. Add coriander powder, cumin seeds, chilli powder, garam masala powder, turmeric powder, sugar and salt. Cover and cook for 5 minutes. Add the makhanas and 1 tsp ghee, stir it well and cook it for 2 minutes at low flame. Add the cream and serve hot with Roti, Naan, Paratha.
P.S. If you can't take too much of sour then you can add 1/2 bunch of sorrel leaves and 1 bunch of spinach.
Saturday 23 January 2016
Maharashtrian cuisine ...... Kandachi Pat takun Zunka, Bajri chi Bhakri and Kolambi Bhat
Wednesday 13 January 2016
Khandeshi Thali
Tuesday 12 January 2016
Konkani Thali
Konkani Thali
Tur chi Dal
Papdi chi Bhaji
Surmai Machi Fry
served with Chappati and Rice...
Daali Thoy / Tur chi Dal
Ingredients
1 cup Toor Dal
2 Green Chillies
1 inch piece Ginger grated
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 Dry Red Chilli broken
2 Pinch of Asafoetida
Few Coriander leaves chopped
2 tsp Ghee
Method
Cook dal in pressure cooker with a turmeric, salt, green chillies and ginger. Heat ghee. Add mustard. When mustard starts to crackle, add curry leaves, red chilli and asafoetida. Pour this seasoning to the cooked dal. Simmer for 2 minutes. Add coriander leaves and if you want pout more ghee on the dal. Serve with hot rice.
Flat Beans Bhaji (Papdi chi Bhaji)
For the Ground Masala
Ingredients
1/2 cup Coconut
2-3 Red Chillies
1/2 tbsp Tamarind paste
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Jaggery
Method
Add all the above ingredients in a grinder and grind the ingredients into a paste.
For the Vegetable
Ingredients
1/2 kg chopped Flat Beans
2 Onion chopped
1 Tomato chopped
3 Green chillies cut into pieces
Few Curry leaves
Wet Masala
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped
Method
Add oil in the pan. Heat it. Add mustard seeds and let it crackle. Add Curry leaves and asafoetida. Add the tomato. Sauté it for 2 minutes. Add the flat beans. Sauté it for few minutes more. Add salt,turmeric powder and wet masala. Stir and cook it 2 minutes. Add 1/4 cup water and cover and cook till the flat beans have become tender. Garnish it with coriander leaves.
Surmai Machi Fry
Ingredients
6 pieces of sliced Surmai
1 tsp Tamarind paste
Salt to taste
1/2 tsp Turmeric powder
1 tsp Konkani Masala
1/2 Chilli powder
1/2 cup Samolina
Oil for Shallow frying
Method
Marinate the fish with Tamarind paste,
Salt,Turmeric powder,Konkani masala and
Chilli powder for 15 minutes. Coat the fish with Samolina. Heat the oil in a pan. Fry the fish till golden brown from both the sides. Serve hot.
Sunday 10 January 2016
Achari Began
Achari Began
Ingredients
1/2 kg small Brinjals cut into 4 pieces
1 Tomato cut into strips
1 tsp Ginger Paste
Few Curry leaves
1/4 tsp Mustard Seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Fennel Seeds
1/4 tsp Fenugreek Seeds
1/4 tsp Nigella Seeds
1 tsp Garam Masala
1/2 tsp Coriander Powder
1/2 tsp Fennel powder
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Dry Mango Powder
1/4 tsp Asafoetida
1/4 tsp Sugar
Salt to taste
2 tbsp Mustard oil
Method
Heat oil in a pan and add mustard seeds, fennel seeds, cumin seeds, coriander seeds, fenugreek seeds and nigella seeds. When the seeds crackle, add hing and curry leaves. Add ginger paste and sauté it for few seconds. Add in turmeric, coriander powder, fennel powder, garam masala powder, chilli powder and fry the spices for half a minute. Add the brinjals. Stir it well. Add the tomato. Add about 1/4 cup of water and cover the pan with lid. Let it cook till the water has dried up. Open the lid and add salt to taste. Cover and let it cook for another 3-4 minutes on medium flame, stirring it occasionally. Add sugar and amchur powder and stir it well. Let it cook uncovered for few more minutes till the brinjals are cooked.
Friday 8 January 2016
Eggplant Lasagna
Eggplant Lasagna
Ingredients
2 big Eggplants cut into halves
2 Onions chopped
4 Tomato purée
1/4 cup Yellow Capsicum cut into cubes
1/4 cup Green Capsicum cut into cubes
2 tbsp Garlic crushed
Salt to taste
1 tsp Italian seasoning
1 cup Mozzarella cheese grated
2 tbsp Parmesan cheese powder
1 tbsp Olive oil
Parsley chopped
4 home made whole wheat Lasagna sheets
Method
Preheat oven to 200 degrees celcius. Cut each eggplant in half lengthwise. Rub the eggplants with salt. Place eggplant halves, cut sides down on a baking tray. Bake at 200 degrees celcius for 30 minutes. Let stand 10 minutes. Scrape inside of the eggplant with a spoon gently, so that the skin remains intact. Heat a large pan on medium-high heat. Add oil to pan. Add garlic and onions, sauté till light brown in colour. Add capsicums and cook for 3 minutes. Add the tomato purée and cook till the juices have reduce. Add the salt, Italian seasoning and the scooped eggplant. Mix Parmesan cheese powder. Remove from heat. Add the filling evenly into each eggplant half. Cover the top with lasagna sheets. Sprinkle evenly with grated mozzarella cheese. Bake at 200 degrees celcius for 20 minutes or until cheese is golden brown. Remove from oven... Garnish with parsley.
P.S. Lasagna sheet, extra Parmesan cheese and Mozzarella cheese can be added after the first filling and then the second layer of filling can be added and the process can be repeated. I wanted to avoid cheese so just added it on the top...
Thursday 7 January 2016
Italian Fried Rice
Italian Fried Rice
Ingredients
2 cups of Cooked Rice
1 Onion chopped
1/4 cup Green and Yellow Capsicum chopped
1/4 cup Red Cabbage chopped
2 tsp Red Pickled Chilles sliced
1 tsp Garlic cloves minced
2 tbsp Sliced Green Olives
1 tbsp Balsamic Vinegar
Salt to taste
1 tsp Italian Seasoning
1/2 tsp Pepper powder
1/8 teaspoon pepper
1 tbsp Parmesan cheese powder
2 tbsp Olive oil
Baby Parsley for garnishing or chopped Parsley
Method
In a large nonstick pan, add oil. Add the garlic and onion, saute till light brown in colour. Add the cabbage, capsicum, olives and red chillies. Stir it and cook for 3 minutes. Add salt, pepper powder, Italian seasoning, Parmesan cheese and vinegar. Stir in the rice. Cook and stir for 3 minutes. Garnish with parsley.
P. S. Vegetables like Mushrooms, Zucchini, Broccoli, Carrot can be added..
Sunday 3 January 2016
Mix Vegetables and Cottage Cheese in White Gravy Su's Style
Mix Vegetables and Cottage Cheese in White Gravy Su's Style
Ingredients
1 cup Green Peas
1 cup Cauliflower cut into small florest
1 cup Carrot cut into pieces
1 cup Potatoes cut into small cubes
1 cup French Beans cut into pieces
1/2 cup Black Grapes cut into pieces
2 Green Chillies slit
1/2 tsp Ginger Grated
2 cups Cottage cheese cut into pieces
1/2 tsp Cumin seeds
2 Bay leaves
1/2 tsp Cumin powder
1/2 tsp Garam Masala powder
Salt to taste
1/4 cup Cashwenuts
1/2 cup Curd
1/4 cup Fresh Cream
2 tbsp Ghee
Method
Take a pot, add ghee, heat it. Add cumin seeds and bay leaves. Let the cumin seeds crackle, add all the vegetables and ginger. Saute the vegetables for 3 minutes, add salt, cumin powder and garam masala powder. Stir fry for 2 minutes, add the grapes.. Mean while add the curd and the Cashwenuts in a grinder and grind it. Add the paste to the vegetables. Add 1/2 cup water, let it cook till the vegetables are almost tender, add the cottage cheese and fresh cream. Let it cook till the vegetables are done.
Baked Doi Begun (Brinjal)
Baked Doi Begun (Brinjal)
I wanted to give Doi Begun a twist...
Ingredients
3 Medium size Bharta Brinjals cut into cubes
2 cups Fresh cream
1 cup Hung Curd
1/2 tsp Red Chilli powder
1/2 tsp Bhaja Masala (Roasted Cumin Seeds and 1 Red Chilli made into powder)
Salt to taste
2 tbsp Mustard Oil
Method
Take a baking dish, add the brinjals, rub in salt, beat the hung curd and cream. Pour the beaten cream and hung curd and 1 tbsp of mustard oil and mix it with the brinjals. Sprinkle the Bhaja masala and chilli powder.. Bake at 200 degrees Celcius for 45 minutes or more till the brinjals are cooked, in between drizzle remaining mustard oil on the brinjals... Serve hot.... Garnish with coriander leaves....
Friday 1 January 2016
Rice,Lentils and Aubergine Risotto
Rice,Lentils and Aubergine Risotto
Ingredients
1 cup Rice
1 cup mix Lentils
1 cup Aubergine cut into small cubes
1 medium Onion chopped
2 big Tomato paste
6 Garlic cloves minced
3 cups Vegetable broth
1 tsp dried Basil
1 tsp dried Oregano
Salt to taste
1/4 cup Parmesan cheese grated
1/4 cup Italian cheese mix
2 tbsp Olive oil
Method
Take a pot. Add olive oil. Add garlic and onion, saute it for 2 minutes. Add the aubergine and stir fry it for 3 minutes. Add the tomato paste, salt, 1/2 tsp of each basil and oregano. Add the rice and lentils... Stir for 2 minutes. Add the vegetable broth. Stir and cook till the rice and lentils are done, add the Parmesan cheese and stir. Sprinkle the Italian cheese mix, oregano and basil from top. Serve hot.
Wednesday 30 December 2015
Mustard Green Leaves and Cottage Cheese Polau
Mustard Green Leaves and Cottage Cheese Polau
Ingredients
1 cup Basmati rice washed and soaked for 30 minutes
1/2 bunch Mustard Green Leaves (Sarson ka Saag) chopped
1/4 cup Spinach chopped
1/4 cup Dill leaves chopped (optional)
2 medium size Onion sliced
1 Tomato sliced
2 Green chillies chopped
1 tsp Ginger grated
1 tsp Garlic grated
1 cup Cottage cheese cut into pieces and fried
Salt to taste
1 tsp Garam Masala powder
1 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Cumin seeds
2 tbsp Ghee
Method
Take a pot and add ghee. Add cumin seeds, let it crackle. Add garlic and ginger, sauté it for few seconds. Add onions and green chillies, fry till light brown. Add the mustard leaves, spinach leaves and dill leaves. Saute and cook for 5 minutes. Add the tomato, salt, chilli powder garam masala powder and coriander powder. Stir and cook for 3 minutes. Add the rice, fried cottage cheese and 2 1/2 cups of water. Stir, cover and cook till the rice is done. Stir in between. Serve hot.
Monday 21 December 2015
Quick Stir Fried Veggies with an Indian Twist
Quick Stir Fried Veggies with an Indian Twist
Ingredients
1 small size Yellow Capsicum cut into cubes
1 small size Red Capsicum cut into cubes
1 small size Green Capsicum cut into cubes
8 small size Cauliflower florest
1 Onion cut into cubes
Few French Beans chopped into big pieces
1 Carrot cut into medium size pieces
10 Garlic cloves whole
I cup Spinach chopped
Salt to taste
1 tsp Chilli sauce
1 tbsp Tomato Ketchup
1/2 tbsp Honey
1 tsp Kitchen King Masala
1 tbsp of Olive oil
Method
Take the cauliflower florest and carrots, par boil it in hot salted water. Drain water and keep it aside. Take a wok, add oil, let it heat. Add the onion and garlic, saute on a medium flame for 2 minutes, one by one add the vegetables, stirring it continuously. First add the cauliflower, stir it for 2 minutes, add the carrots.. Keep stirring and let it cook for 2 minutes. Now add the French beans, after few minutes add all the 3 colour capsicum and the spinach leaves. Stir and add the tomato ketchup, chilli sauce, salt and 1/2 tbsp of honey. Stir till the cauliflower has be come tender.. Add the kitchen King Masala and stir it for 2 minutes... Serve it hot....
Kitchen King Masala
Ingredients
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1/2 tbsp Caraway seeds
1/2 tbsp Mustard seeds
2 tsp Fenugreek seeds
1 tbsp Fennel seeds
2 tbsp Split Bengal Gram
8 Dry Red Chilli
1 tsp Turmeric powder
1/2 tbsp Dry Ginger powder
1/2 tbsp Black Peppercorns
8 Cloves
8 Green Cardamon
2 Black Cardamon
2 stick Cinnamon
1 Star Anise
1 small piece Nutmeg
2 Mace
1 tbsp Poppy Seeds
1/2 tbsp Rock Salt
Method
Dry roast all ingredients one by one and allow to cool except ginger, turmeric powder and rock salt. Cool all the ingredients and grind into smooth powder. Cool powder masala to room temperature and store in air tight container. It remains for 12 months..
Sunday 13 December 2015
Begun Pora Roasted Mash Brinjal... A Bengali Dish
Begun Pora
Roasted Mash Brinjal... A Bengali Dish
Ingredients
1 big size Brinjal
1 Tomato chopped
1 Onion chopped
2 Green chillies chopped
1/4 tsp Ginger grated
Salt to taste
2 tbsp Mustard oil
Few Coriander leaves chopped
Method
Give 2 slits on the brinjal. Rub salt on the brinjal and roast it on the gas or chula. Let it cool, peel of the skin. In bowl add chillies, onion, tomato,ginger, mustard oil, salt and brinjal, mash it well. Garnish it coriander leaves. Serve it with hot roti.
Saturday 12 December 2015
Safflower Leaves Bhaji
1 Bunch Safflower Leaves chopped
1 big size Onion chopped
2 Tomato chopped
1 tbsp Garlic minced
1 Dry Red Chill broken
1/2 tsp Cumin Seeds
1/2 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
Salt to taste
1 tbsp Oil
Take a pot, add 4 cups water, add the safflower leaves. Let it boil for 3 minutes or the leaves are cooked. Drain the water out and keep the leaves aside. Heat oil in a pan, add the cumin seeds and dry red chilli. Let the cumin seed crackle. Add the garlic and onion and fry it till it becomes light brown in colour. Add the tomato, turmeric powder, red chilli powder,coriander powder and stir well, cover and cook until tomato are tender. Add the cooked safflower leaves and stir well.Cook on medium heat until all water dries up and it starts to leave oil from the sides. Once done serve hot with steamed rice.
Friday 4 December 2015
Bedmi Puri Aur Aloo ki Sabji
Bedmi puri is a popular breakfast from the North. Bedmi poori is made from grounded urad dal or moong dal combined with spices and mixed with wheat flour. There are two ways to make this puri, one method is to mix the spices with dal and flour together and knead it. The other method it to make a dry mixture of dal and spices and stuff it in the dough just like making a kachori.
Ingredients
3 cups Wheat Flour
1/2 cup Samolina
1 cup Moong dal or Urid dal
1 tsp Ginger paste
1/2 tsp Chilli paste
Salt to taste
1/2 tsp Red Chilli powder
1/2 tsp Fennel powder
1/2 tsp Coriander powder
1/4 tsp Asafoetida
1/2 tsp Dry Mango Powder
2 tbsp Oil
Oil to fry
Soak the moong or urad dal in the water for 2 hours. Drain the water out and put the dal into the mixer to make a coarse paste. Add salt, coriander powder, red chilli powder, ginger, chilli paste, dry mango powder, asafoetida, fennel powder into the paste. In a bowl take flour, semolina and 2 tbsp oil. Mix the flour, add the dal paste. Knead it, add lukewarm water little at a time. Knead it and make a semi soft dough. Cover the dough and leave it for half an hour. Knead the dough again. Heat oil in a wok. Make small balls of the dough and roll it into flat disc. Put the puris into the oil and fry until it turns brown. Serve it with Aloo ki Sabzi recipe.
Ingredients
5 Potatoes Boiled
2 medium sized Tomatoes puree
1 tbsp Ginger grated
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Cumin powder
2 tsp Chilli powder
2 Dry Red Chillies
1 tsp Turmeric powder
Salt to taste
2 tbsp mustard oil
Roughly mash the potatoes into big pieces. In a pan, heat mustard oil, add dried red chillies, asafoetida and cumin seeds. Add tomato puree and ginger paste and cook for 2 to 3 minutes. Add cumin powder, coriander powder, turmeric powder, red chilli powder and salt. Cook for another 5 minutes or until oil leaves the sides of the pan. Add potatoes and mix well with the spices. Add 3 to 4 cups of water, stir it. Boil the sabzi till it is thick in consistency. Serve hot with the bedmi puris.
Tuesday 1 December 2015
Palang Saager Ghonto / Spinach with Potato Brinjal and Peas....
Palang Saager Ghonto / Spinach with Potato Brinjal and Peas....
Ingredients
1 bunch Spinach chopped
2 Potatoes cut into small cubes
2 medium sized Brinjals cut into small size cubes
1/4 cup Peas
2 Green chillies slit
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
2 pinch of Garam Masala powder
1/2 tsp Sugar
3 tbsp Moong dal Boris fried
1 Bay leaf
1 tbsp Oil
1/4 tsp Ghee
Method
Take a pan. Add oil. Add bay leaf and chillies. Add the potatoes, peas and brinjals. Stir and sauté it for 5 minutes. Add the spinach, salt, sugar, turmeric and coriander powder. Stir fry, cover and cook till the potato cubes are tender and the vegetable is almost dry. Add ghee and sprinkle garam masala powder. Crush the fried Boris and sprinkle from top.