Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts

Wednesday, 23 March 2016

DAL PALAK

Palak - vitamins and minerals available abundantly in this.  Green leafy vegetables are always  required to be included in the menu once in a week.

Dal made out of this can be served with rice and chapti, phulka etc.  I like this dal along withe curd rice very much.  I used to make this along with Moongdal, however, my friend makes it with chana dal.  Ofcourse, you can select the dals according to your choice.

Let us look at the recipe now:
DAL PALAK


Sunday, 20 March 2016

MIX VEG IN WHITE GRAVY

Mix veg in white gravy goes well with paratha, naan, roti, phulka etc.  can be served with rice too.  Since I had very little different vegetables in the fridge, I decided to put the same together and decided to make this subzi.  

When you blanch and saute the veggies in oil before adding the gravy, it tastes better.  This was shared with me by one of the Sindhi lady, I forgot her name now when I was hospitalised for some operation.  Our discussion was the fussy made by children to eat the food and their choices.

When you talk, you share,when you share, you acquire knowledge.  This was happened exactly after our discussion.  Since then I started by making the subzis the way she explained to me.  Thanks to her for sharing.

Now coming back to the recipe when children are fussy about eating vegetables, best way to make pav bhaji or mix veg subzi with all the vegetables you want to put in and feed them.

Now let us look at the recipe:


MIX VEG IN WHITE GRAVY



Monday, 15 February 2016

UNDHIYO

Undhiyo is a Gujarati dish prepared with varieties of subzis available.  During winter, this is prepared as the ingredients in it helps in keeping the body warm and also varieties of vegetables are consumed by one as it is available seasonally.


Undthiyo is a delicious dish which can be served with puri, phulka.  I tried my hands on it for the first time and was happy with the result as it tasted "Awesome"




While speaking about mix seasonal  vegetables,  Undhiyo is somewhat like the  South Indian Kavathu Puzhuku or Thalagam  (minus the Methi Muthia) made by Keralites and Tamilians during Thiruvathira along with  Thiruvathira Kali.   In Undiyo,surti papadi is used, whereas for the South Indian version, papadi i.e avarakka is used.



 I have posted both the above recipes and let us look at the undiyo  recipe now:




Sunday, 7 June 2015

SUBZ HARA MASALA

From the name itself, you can make out that the vegetables are cooked in green gravy.  subz means vegetables and hara masala means green masala or gravy.  Almost every day, you land up making the subzis in tomato onion based gravy so sometimes a change to the green gravy is always welcome.  the main ingredient in the masala being the coriander leaves which is good for the people who are suffering from diabetic.



Now let us look at the recipe now:

Saturday, 25 April 2015

ALOO MATAR

Aloo matar is an easy preparation when you have sudden guests provided you have green peas in the fridge.  Aloo is always available at any time.  You can make it dry, with rasa means in gravy too.
Goes well with chapati, roti, phulka.  It is a very simple preparation and will be liked by all.
Aloo matar


Friday, 16 January 2015

BHOGHICHI BHAJI

Bhogi is celebrated a day before Sankrant.  Most of the vegetables are available during winter and we make use of the same by preparing a mixed veg  subzi with seasame seeds and peanuts.  It is very tasty and goes well with rice, phulka, Bhakri  etc.

Til or sesame seed  is very hot whereas sesame oil is cold.  Seasme is used during winter so that the body is kept warm.  Hence this is used during winter.



Let us look at the recipe now:

Ingredients:

2 cups vegetables (green peas, surti papdi, papdi, carrot, beans, colacasia, potato, purple yam, drumstick etc)
2 tbsp roasted peanut powder
2 tbsp roasted  sesame seed powder
1 tbsp seasme seed roasted
2 tbsp oil
a small piece of jaggery
1 tsp raisins (optional)
1 tsp red chilli powder (adjust according to your requirement)
1 tsp coriander powder
1 tsp garam masala (optional)
1/2 tsp cumin seeds
1 or 2 green chilli slit
1/4 tsp turmeric powder
salt

Method:

Make a paste of sesame seed powder and peanut powder
heat oil in kadai, add the cumin seeds, allow to sizzle
add the peanut sesame paste, saute for a minute
add the dry masala powders, saute for a minute
add water and  the hard vegetables   which take time to cook
add turmeric powder, cover and cook till the vegetables are half cooked.
add rest of the vegetables, green chilli, salt, turmeric powder, cover and cook till the all the veggies are cooked. add jaggery.
adjust water consistency according to your requirement.

served hot with bhakri, phulka and rice too.

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  • Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
  • Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
  • After its powdered down, add few tsp of water and again pulse to make in to fine paste.
  • Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
  • Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
  • Add dry spices, mix and again cook for 2 minutes.
  • Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
  • After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
  • Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
  • Garnish with finely chopped coriander leaves and sesame seeds.
  • Serve hot with Bajarichi Bhakari!
  • - See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf
    • 2 tbsp Oil
    • 2 + 1 tbsp Sesame Seeds
    • 2 tbsp Roasted Peanut Powder
    • 1 tsp Cumin Seeds
    • 1 1/2 tsp Red Chilli powder
    • 1 tsp Garam Masala
    • 1 tsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 1/2 Potato peeled and cubed
    • 1/4 cup Carrot cubed in small pieces
    • 1/4 cup Lima Beans / Pavta
    • 4 to 5 Drumsticks
    • 1/4 cup diced Green Pepper
    • 1/4 cup fresh or Frozen Peas
    • 1/4 cup Green Beans
    • 1 tbsp Jaggery
    • Salt to taste
    • 2 Green Chiilies
    • 1 tbsp Raisins
       

    Method


    • Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
    • Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
    • After its powdered down, add few tsp of water and again pulse to make in to fine paste.
    • Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
    • Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
    • Add dry spices, mix and again cook for 2 minutes.
    • Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
    • After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
    • Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
    • Garnish with finely chopped coriander leaves and sesame seeds.
    • Serve hot with Bajarichi Bhakari!
    - See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf
    • tbsp Oil
    • 2 + 1 tbsp Sesame Seeds
    • 2 tbsp Roasted Peanut Powder
    • 1 tsp Cumin Seeds
    • 1 1/2 tsp Red Chilli powder
    • 1 tsp Garam Masala
    • 1 tsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 1/2 Potato peeled and cubed
    • 1/4 cup Carrot cubed in small pieces
    • 1/4 cup Lima Beans / Pavta
    • 4 to 5 Drumsticks
    • 1/4 cup diced Green Pepper
    • 1/4 cup fresh or Frozen Peas
    • 1/4 cup Green Beans
    • 1 tbsp Jaggery
    • Salt to taste
    • 2 Green Chiilies
    • 1 tbsp Raisins
       

    Method


    • Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
    • Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
    • After its powdered down, add few tsp of water and again pulse to make in to fine paste.
    • Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
    • Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
    • Add dry spices, mix and again cook for 2 minutes.
    • Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
    • After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
    • Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
    • Garnish with finely chopped coriander leaves and sesame seeds.
    • Serve hot with Bajarichi Bhakari!
    - See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf
    • tbsp Oil
    • 2 + 1 tbsp Sesame Seeds
    • 2 tbsp Roasted Peanut Powder
    • 1 tsp Cumin Seeds
    • 1 1/2 tsp Red Chilli powder
    • 1 tsp Garam Masala
    • 1 tsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 1/2 Potato peeled and cubed
    • 1/4 cup Carrot cubed in small pieces
    • 1/4 cup Lima Beans / Pavta
    • 4 to 5 Drumsticks
    • 1/4 cup diced Green Pepper
    • 1/4 cup fresh or Frozen Peas
    • 1/4 cup Green Beans
    • 1 tbsp Jaggery
    • Salt to taste
    • 2 Green Chiilies
    • 1 tbsp Raisins
       

    Method


    • Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
    • Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
    • After its powdered down, add few tsp of water and again pulse to make in to fine paste.
    • Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
    • Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
    • Add dry spices, mix and again cook for 2 minutes.
    • Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
    • After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
    • Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
    • Garnish with finely chopped coriander leaves and sesame seeds.
    • Serve hot with Bajarichi Bhakari!
    - See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf
    • tbsp Oil
    • 2 + 1 tbsp Sesame Seeds
    • 2 tbsp Roasted Peanut Powder
    • 1 tsp Cumin Seeds
    • 1 1/2 tsp Red Chilli powder
    • 1 tsp Garam Masala
    • 1 tsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 1/2 Potato peeled and cubed
    • 1/4 cup Carrot cubed in small pieces
    • 1/4 cup Lima Beans / Pavta
    • 4 to 5 Drumsticks
    • 1/4 cup diced Green Pepper
    • 1/4 cup fresh or Frozen Peas
    • 1/4 cup Green Beans
    • 1 tbsp Jaggery
    • Salt to taste
    • 2 Green Chiilies
    • 1 tbsp Raisins
       

    Method


    • Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
    • Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
    • After its powdered down, add few tsp of water and again pulse to make in to fine paste.
    • Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
    • Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
    • Add dry spices, mix and again cook for 2 minutes.
    • Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
    • After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
    • Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
    • Garnish with finely chopped coriander leaves and sesame seeds.
    • Serve hot with Bajarichi Bhakari!
    - See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

    Thursday, 11 December 2014

    SARSON KA SAAG

    Sarson ka saag is a North Indian Dish.  It is a winter special.  I happened to taste this dish in one of the marriage party.  On that day it was quite cold,  my friend who was a punjabi told me to try this dish as I never eaten this before.  She said you would love this.  So we both went to that counter and took one makai ki roti and little bit of saag as I never tasted it before.  I thought I will go for more if I like it.

    Though I was eating the dish for the first time, it was served hot, I could not resist myself as it was awesome along with some pickle and onion.  I ate around three roti along with the saag.  

    I asked her to give me the recipe, she said, I only know to eat, you must ask my mother for the recipe.  But she was kind enough to write and bring the recipe for me.  I am sharing the same with you all.

    Sarson means mustard and saag means greens.  So you must have got the name yes mustard greens.  few other greens are also added to this viz.palak, radish, methi, bhatua etc.  I have taken only three main ingredients i.e. mustard greens, palak and bhatua as the bunches were quite big and the vendor was not giving me half of it as I do not need so much. 

     


     Still I brought the same, prepared  and shared  the saag with my friends and told them to make makai ki roti and Rinku was kind enough to prepare the hot roti and we all enjoyed it. 

    It tastes so good but at the same time, it is very time consuming and take your half day almost.  So If you are working, prepare the same on weekly off day.  You need lots of  patience to  prepare this  yummy dish.  




    Saturday, 5 July 2014

    MUTTER PANEER

    Mutter paneer is made  with Mutter and paneer cooked in a delicious tomato based gravy, served with rice, roti, naan, paratha etc.  It is a very delicious, simple and easy recipe to cook and tastes yummy.  The paneer can be made at home and keep in fridge.  Similarly, during the season, you can also buy fresh mutter in huge quantities, shell them and put in zip lock bag and put in freezer or you can use the dried green peas by soaking in water overnight.  I always store tomato paste or tomato masala in the fridge hence making tomato based subzi is easy for me.



    Making paneer at home: Videos on Youtube:  Paneer 1 , Paneer 2, Paneer 3


    Monday, 16 June 2014

    SPONGE GOURD SUBZI

    Luffa are best eaten when small (less than 12 cm) and still green.
    In Karnataka's Western Ghats, it is known as tuppadahirekayi which means buttersquash.  It grows naturally in this region and consumed when it is very tender and green.  It can be used in curries, bhajji,  When it is dries out, it is used as a natural scrubber and washing sponge.
    In Andhra, it is called Adavi beera means ridge gourd.  In Kerala, it is called Peechinga.  In Maharashtra it is known as dodka (ridge gourd luffa) and ghosavala (smooth luffa).  It is very easy to prepare, tasty too with chana dal, or can be made as stir fried subzi too.  Here I made this with peanuts.  You can use fresh or dried peanuts.
      
    Sponge gourd subzi


    Sunday, 20 April 2014

    CHOLE

    Chole or chana masala it is called is made with kabuli chana.  A dish for Puri, chapati, Bhatura,  roti and also goes well with upma and love to eat with Upma.  Chole Bhatura is a famous combo and I tasted it in a different style at a restaurant at Andheri.  Awesome it was but could  not get the recipe. My son like to eat choley with puri.

    choley

     watch youtube:  choley

    Sunday, 30 March 2014

    GREEN CHANA CURRY

    Green chana curry is made with green chana or cholia it is known as like the normal choley or Kadala Curry, brown chana curry.  A good combination  with Puttu, Aappam, roti, chapati etc.  Very easy to prepare and tasty to relish.

    Green Chana curry, Cholia Curry


    Wednesday, 19 February 2014

    SOYA BEAN SUBZI (CHUNK)

    Soya bean subzi is favourite of my son.  I personally do not like much though it is very good for health.  Soy is a complete protein and soyfoods are rich in vitamins and minerals including folate, potassium.  Soy foods are low in saturated and trans fats.   Recent research suggests that soy may also lowr risk of prostate, olon and breast cancers as well as osteoporosis and other bone halth problems.  Also alleviate hot flashes associated with menopause.  tofu made out of soya is good for heart and diabetic patients.

    You can prepare the subzi with soya bean, soy  chunks and soy granules too.
    Soya bean subzi


    SPICY WHITE WATANA CURRY

    Spicy white watana curry (white dried peas) is a good combination with roti, chapati etc.  It is a curry made like the other normal curries with black chana, kabuli chana etc.  We can also make ragada with this peas for ragada pattice.

    watch youtube: spicy white watana curry 

    Saturday, 5 October 2013

    DAL MAKHANI

    Dal makhani is a staple food originating from the Punjab region of the Indian subcontinent. The dish differs from other popular Punjabi dal dishes, such as dal tadka.  In  that the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans(rajma), rather than red lentil (masoor).  

    Whole urad like other whole lentils and pulses are good source of protein and dietary fibre.

    " They are low in fat and rich in B complex vitamins, calcium and potassium
    Let us  see the recipe now:






    Sunday, 25 August 2013

    HORSE GRAM CURRY, MUTHIRA KOOTU

    Horsegram is or kulith or muthira it is called, is  rich in B-complex vitamins,  proteine and  highly nutritious. 

    It is  commonly prescribed in ayurvedic medicine for conditions like difficult breathing, cough, gastric problems, ulcers, worm infections and excessive perspiration. Some alternative medicine experts even consider horse gram as a good remedy to control joints pain. It can be also used as a natural health tonic.    It tones up the digestive system and prevents acidity and flatulence. 


    People suffering from spleen enlargement, colic and weak liver can also benefit from this plants medicinal properties. People with kidney stones, hypertension, gall stones also benefit from its intake.   

    Let us have a look at the recipe now


    Various dishes are made out with Kulith or horsegram or muthira.  One of the dish is presented here for you.



    horsegram curry





    Thursday, 16 May 2013

    MIX SPROUTS SUBZI

    Mix sprouts subzi is prepared with any kind of sprouts according to your choice, added some spicy masalas with chopped onion and tomatoes.  Since the sprouts are rich in rich in protein, vitamins and minerals.  Some of the vitamins that sprouts contain include Vitamin A, Vitamin C, Vitamin B1, Vitamin B6, and Vitamin K. Apart from this, it is also rich in minerals such as Iron, Phosphorous, Magnesium, Potassium, Manganese, and Calcium. As if these are not enough, sprouts also have dietary fiber, Folate, and Omega-3 fatty acids. Sprouting seeds, grains and legumes are found to have higher content of these nutrients. For instance, most beans increase in Vitamin A by eight times after being sprouted.
    Mix sprouts subzi


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