Showing posts with label North Indian cuisine. Show all posts
Showing posts with label North Indian cuisine. Show all posts

Tuesday, 1 August 2017

TAKALA SUBZI, CASSIA TORA SUBZI

I always search for new items to be cooked during the seasons.  One such dish is Takala subzi i.e. cassisa tora subzi. This is grown during the rainy season as a weed. In Kerala, we used to pluck the yellow flowers of this plant for making the Pookalam i.e. flower rangoli during Onam festival.  But I never had the idea that the leaves are edible and used for curing various kind of diseases.

Cassia tora is known as Takara in Malayalam and Takala in Marathi.This plant has many uses.  The plant and seeds are edible. Young leaves can be cooked as a vegetable while the seeds are a good substitute for coffee.

It is used as a natural pesticide in organic farms and its powder is most commonly used in the pet food industry.

Cassia tora tea is a herbal, pure, natural and non-polluted green health beverage. In the Republic of Korea, it is believed to rejuvenate human vision.  it has been used for treating skin diseases such as leprosy, ringworm, itching and psoriasis and also for snakebites. Other medicinal provisions from plant parts include balm for  arthritis  using leaves of Cassia tora.

After going through the net, I found the various usages of this plant.  Futher, my colleague also brought the subzi of this. Though she made it in a typical way, I used my additions to it.

Now let us look at the recipe now:


TAKALA SUBZI,CASSIA TORA SUBZI


Saturday, 29 April 2017

DUBKA

Dubka is prepared with moongdal.  The moong dal is soaked and ground to a coarse paste and with tomato and onion puree with masalas, it is cooked and served with steamed rice or phulka.

This recipe is from Kumaon region of Uttarakhand which is very popular.  It is a nutritious dish but very simple.  It is a powerhouse of proteins, easy to prepare  within a short period of time and tasty too .  This is a winter dish and had usually during the winter, otherwise also you can relish this dish once in a while during other seasons.   You can serve it along with any side dish.

While I made this recipe, I remembered the Maharashtrian style kulith  pitla  though slight variation in the method of preparation and masalas, the pitla is also a good dish along with steamed rice and phulka.

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Now let us look at the recipe:


Saturday, 4 February 2017

BER SUZBI



After posting the ber chutney and molagootal,  here is another subzi made out of the ber fruit.  There is no need for me to brief about the benefits and brief about this fruit as you must have already come to know from the above two posts.


The subzi I made with the fruit can be served with roti and rice too as side dish.  It is a simple preparation as you make the regular subzis with your coriander and chilli powder and tomato etc. etc.  Though the fruit does not have a particular taste when it is made, it is really tasty with the masalas we put in it and for a change, you can really relish this.


Let us look at the recipe now:



Friday, 6 January 2017

GREEN METHI, CHUARA, KISHMISH LAUNJI

Green Methi, chuara, kishmish curry is a Rajasthani dish which is quite healthy.  All the three ingredients used in this dish are having several health benefits.   This dish is made by soaking the ingredients overnight with mild spice and goes well with the roti, chapatti and rice.


My friend Mrs. Rinku Shinde shared this recipe with me yesterday and I am glad to post the same in the blog for the benefit of all my viewers.



Methi seeds are the rich sources of minerals, iron, vitamins, natural soluble fibres, potassium, sodium, Saponin, amino acid, phytochemicals, etc. Soaked methi seeds in the morning treats the digestive disorders like; loss of appetite, stomach upset, indigestion, bloating, constipation, eases emptying of bowl.

Date fruit or Phoenix Dactylifera is one of the most nutritious foods that can either be taken fresh or consumed after drying. Dry dates, also known as ‘Chuara‘ in Hindi, ‘Endu Kharjuram‘ in Telugu, ‘Pericham Pinju‘ in Tamil,  ‘Vana kharjura‘ in Kannada, ‘Sookno Khejur‘ in Bengali, ‘Kharik‘ in Marathi and ‘Kharek‘ in Gujarati. Dry dates are known to be an all-in-one natural remedy for a number of health-related problems.

From boosting your energy levels to taking care of your cardiovascular health, date fruits have multifaceted benefits to offer. You can also consume them for enhancing your beauty.  You can further google search for the  benefits of dry dates for health, skin and hair.

Improves Overall Health:

Dry dates are considered to be a gold mine of vitamins. They contain a wide range of vitamins including Vitamin A, C, E, K, B2, B6, niacin and thiamin. These vitamins are vital for our health and wellness. Therefore, consuming dry dates is beneficial for improving our overall health.

Source of Essential Minerals:

Dry dates also have all essential minerals like iron, potassium, selenium, magnesium, phosphorous and copper, without which our body cells cannot perform their regular activities.

Raisins or dried grapes  look very simple and unpalatable with their aged appearance and dry texture but they are one of nature’s healthier alternatives to those sugar-rich manufactured candies and sweet products.   Raisins, also known as ‘Kishmish’ in Hindi, ‘Yendu Dhraksha‘ in Telugu, ‘Ular Dhraakshai/Kaintha Thratchai‘ in Tamil, ‘Kismis/Unakku Munthiringa‘ in Malayalam, ‘Ona Drakshi/Vonadraakshe‘ in Kannada, ‘Lal Draksh/Khismis‘ in Gujarati, ‘Bedane/Manuka‘ in Marathi, ‘Khishmish‘ in Punjabi and ‘Kash/Kishmish‘ in Bengali.  Consumption of raisins keeps the bowel movement regular and the fibers help to keep toxins and waste products out of the system.  Raisins are beneficial not only for gastrointestinal problems but also for constipation.

Now let us look at the recipe now:



Monday, 26 December 2016

KACHE HALDI KI SUBZI, FRESH TURMERIC SUBZI

Turmeric Curry (Haldi Sabzi) is a traditional recipe of Rajasthan served in special occasion like marriages and parties. This wonderful root with the stunning yellow colour looks like ginger can be found in winter.   Turmeric is hot in tendency and is used to cure cold and joint pains that  affects us severely mostly in winters.  

Turmeric is fried in  ghee so that the bitterness goes away. Turmeric Curry is made only with whole raw turmeric.  We can also add some peas, cauliflower in this preparation.  If you do not like the strong flavour of the turmeric, you can add bit sugar, cream etc. in this curry.   But I would suggest to taste the same in the original form without losing the natural taste of it.

Fresh turmeric generates a lot of body heat and so it is a great way to counter the bitter cold of the desert. The curd and ghee used in this dish balances the heat of the Kachi haldi. 

I  tasted this subzi in my friend's house who is a Marwadi.  Since I liked it very much, I prepared it two to three times and now only I got the time to post it.  I thought of posting it now as the fresh turmeric is available now so that you all enjoy this delicious dish.

  I used to make pickle also out of this.  Turmeric got many medicinal properties.  It has been used in India for thousands of years as spice and medicinal herb.  It is also a natural Anti inflammatory compound, increases anti oxidant capacity, improves brain functions and lower risk of brain diseases, lower risk of heart  disease, helps prevent cancer, alzheimer's etc.   



Video 

Saturday, 17 December 2016

RAJMA MASALA (KIDNEY BEANS MASALA)

Rajma masala or kidney beans  masala goes well with roti, naan, and steamed rice.  We like this dish along with butter  naan specially.

Rajama cooked in tomato gravy with spices is divine.  While cooking the same, we must ensure that it is cooked well other wise you tend to get gastric problems.  

You can use any variety of kidney beans but I prefer the red one over the purple one.  Like any other north indian curry,  we can prepare this easily and serve it along with kulcha, naan, roti, steamed rice.  Rajma chawal is famous and it is tasty too.

Let us look at the recipe now:


Saturday, 13 August 2016

DAL PAKWAN

Dal Pakwan is a Sindhi recipe which is quite filling.  Hence it is served as BRUNCH mostly.  I happened to taste this dish in a wedding and was fascinated by the taste of this dish.  The dal being hot with raw onions and sweet and green chutneys on top with quite a large amount of chopped coriander on top of it is mouth watering.


Since then I wanted to make this and post it on my blog but somehow I could not do it.  Last week I was having some time so decided to make this dish.  It is easy to make as we can make the Pakwan and keep ready in a day or two in advance and make the dal subsequently.  This is what exactly I did.

Now Let us look at the recipe without wasting much time .




Monday, 1 August 2016

METHI KOFTA CURRY

Methi leaves are very good for health.  Methi seeds we soak it in water or butter milk and eat it as it is.  I have prepared methi sprouts subzi and soup too which is quite tasty and good for diabetic people.  Fenugreek and  leaves are having medicinal properties.  This helps in reducing cholesterol,  aids digestion, controls blood sugar level, helps counter acid reflux and heartburn, lose weight etc.

The leaves are used for making paratha, various curries and thepla etc.  I used a different method in making the koftas from the routine one.  Here I have used chana dal to make the koftas, you can also call it as methi fritters.  Instead of using the potatoes, I have used here the dal, onion, etc. and made the koftas.

Let us look at the recipe now:




METHI KOFTA CURRY

Saturday, 30 July 2016

NAVRATAN KURMA

Navratan Korma is a rich gravy based curry to serve along with roti/naan/phulka etc.  It is rich since lots of dry fruits, cream etc are added to this.  Navratan means nine jewels.  So nine vegetables are included in making this tasty curry.  

You will feel that the preparation of this dish is quite a lengthy procedure, but if you make for two to three times, then will be very easy for your next attempt.

It is also easy for the parents to feed their children those who are reluctant to eat the vegetables.

Let us look at the recipe now:





Saturday, 25 June 2016

LAUKI DRY SUBZI

Calabash, bottle gourd or white flowered gourd, sorakkai, dudhi, lauki are the names for this vegetables.  It is also known as opo squash or long melon, is a vine grown for its fruit, which can either be harvested young and used as a vegetable or harvested mature, dried and used as bottle, utensil or pipe.

They grow in a  variety of shapes, can be huge and rounded,small and bottle shaped or slim and serpentine.

It has got many health benefits hence you can include this vegetable atleast once in a week in your diet.
Lauki dry subzi


Saturday, 4 June 2016

MANGO METHI SUBZI

Mango season is still on and one more mango recipe here for you to relish.  My neighbour prepared this dish and was very tasty.  I liked the bitterness of methi and the sweetness of mango which goes well with roti, phulka.  I loved to eat it along with plain rice and ghee too.

Since mangoes are seasonal, before the season ends, you can try this recipe.

Thanks to Sarika Bapna for the recipe.

Let us look at the recipe now:





Friday, 27 May 2016

KAIRI KI DAL

Kairi means raw mango.  The dal made with raw mango is known as Kairi ki  dal in Hindi and Ambechi dal  Marathi.  It is a simple preparation of dal with the addition of raw mango pieces in it.

I had one small raw mango with me so thought of making the dal with it.  It tastes good with phulka and rice.
Since the season is on, you can try this recipe definitely and enjoy.  I am giving my choice of ingredients and masalas and you can according to your taste bud.




Let us look at the recipe now:

GAHAT KI DAL, HORSEGRAM DAL



Gahat  ki dal is the speciality of Uttarakhand, a  Garhwali and Kumaoni dish.  Recently, I was trying the dishes with Kulith  i.e. horsegram, muthira, kollu, it is known as and happened to be in touch with a colleague who is from Garhwal.   

During the discussion with him, he gave me few recipes of Uttarakhand which I will be trying one by one and posting in my blog.

Since I was having the Kulith in stock with me, I thought of trying the dal though one item is missing from the original recipe.  Now I will have to find out from the shops whether it is available  in Mumbai or not.

It is a simple preparation and loved it.   Since we need the spice level very low, I  am using according t our requirement.  You may increase the spice level according to your taste bud.

 Let us look at the recipe now:



Sunday, 8 May 2016

MANGO SEED SUBZI



Mango seed has got medicinal values.  The dried mango seed can be rubbed in the chandan paste making stone and can be consumed for stomach related issues.

In the olden days, my mother used to say Manga puliku mara puli means for making the mango subzi, we have to put the tamarind also.

I got to taste the subzi from my neighbor who is a Jain Marwadi.  She makes various items which are quite new to me and is a source for new recipes.   Though  I am aware that the mango seeds are edible and have got medicinal values, never ventured to try the same.  However, recently I came across one T V show in which the dried mango seeds are used for making pickle.

Hence I tried to sun dry some mango seeds and kept.  When the neighbor gave me the dish, I was so excited to taste it and liked.   Now I am making a subzi out of this and sharing with you.

Let us look at the recipe now:




Saturday, 2 April 2016

SINDHI KADHI

Sindhi Kadhi or Kadhi Chawaran  is a traditional dish made by Sindhis.  This is basically made with besan and vegetables and no dal, coconut etc. is used in this.  

Drumstick, lady's fingers, cluster beans, potato etc. is used in making this kadhi which is served hot with plain rice. 

I happened to taste this dish from my neighbour.  Since so many days I wanted to make this dish on my own and could not succeed as  the gram flour is under cooked or over cooked as such the taste of the dish was very vague and could not understand where I went wrong.  When I told her about this, she came to  my house to demonstrate the recipe and we enjoyed the lunch together with the kadhi, some rice papad, kurudai etc. and the vazhathandu pickle.

Since the consistency and the colour of the kadhi comes from the besan and the taste lies in the method of frying the besan in oil.  

This kadhi is best served during winter and rainy season but normal days also you can enjoy it.

SINDHI KADHI
Let us look at the recipe now:

Saturday, 26 March 2016

OLE KAJU USAL

Ole kaju means fresh kaju.  During summer, I have seen the village ladies in the market selling it in Watas means they keep a certain quantity on leaf and price them for Rs.10/- Rs.20/- etc.  If you take three watas, if the cost is Rs.60/- they might give you for Rs.50/- but in this case she was reluctant to give as  the cashews are costly plus getting wet kaju is difficult.

This is a konkan belt dish.  konkan curries are basically prepared in coconut gravy.  Fresh nuts melt in mouth and are very flavourful.  This can be served with bhakari/rice etc.

So far I have not prepared this and wants to try the subzi out of this.  Hence I just bought only one watta i.e. may be around 1/4 cup another 1/4cup I will be adding the dry kaju soaked in  warm water for 8-10 hours as told my neighbour as she is from Konkan.area.

Let us look at the recipe now: 


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

ALOE VERA ALOO SUBZI

Aloe vera has got many medicinal values.  I had already shared a recipe with methi sprouts and tender coconut with www.simpleindianrecipes.com.   I have shared around 100 recipes with her which you can see in User's recipe in Raji Ramakrishnan's recipe.  

 Today I prepared the  aloe vera with aloo and capsicum and was  good with phulka.

Now a days aloe vera is grown in balcony.  So it will not be difficult for you to get the same.  Aloo is always available at home and the onions.  Hence making this subzi is very easy.

Let us look at the recipe now:

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:




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