Thursday, April 30, 2015

Flower Batata - Aloo Gobi - Cauliflower Potato Veggie

Flower batata chi bhaji as we know in Marathi or Aloo Gobi as known in other languages. This combination of cauliflower florets with potatoes are loved by one and all. This vegetable is normally prepared in every Indian household and served with dal rice or roti.Today I want to share the easiest way of how to make this Aloo Gobi Brahmani style. With very less ingredients but without compromising on the taste.


Ingredients:(Serves 2) 

  • 2 cups Cauliflower florets
  • 2 cups Potatoes (peeled and cut in cubes) 
  • 1 tsp Mustard seeds 
  • 1/4th tsp Hing
  • 1/4th tsp TurmericPowder
  • 2 tbsp Goda masala 
  • 1 tbsp Red chilly powder
  • 1 tbsp Gul (Jaggery) 
  • Salt to taste 
  • 1 tbsp Oil 
  • Water as per requirement 
  • 1/2 cup Corriander leaves (Kothimbir)
Method:
  • In a kadhai/pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and potatoes. Saute for a minute. 
  • Now add the cauliflower florets and mix well. Add 2 cups of water, salt, gul and cover the vegetable. Let it cook for 7-8 minutes. 
  • Once the flower and potatoes are half done add goda masala & red chilly powder, mix well. Check for the consistency of the gravy and add water as per your preference. 
  • Now cook the vegetable till its tender (do not cover with the lid now). 
  • Finally add coriander leaves and serve hot with flat bread or dal rice.
Tip: If you like you can add green peas to this vegetables. This addition of peas gives extra flavour to this dish.

Note: Incase you want to have a dry bhaji then cook till all water from the bhaji evaporates. This dry version of bhaji is best option for tiffin.

Sunday, April 12, 2015

Bread Pakoda (Fritters)

Bread fritters a comfort snack enjoyed with a hot cup of tea. Enjoy it at breakfast or as an evening snack.


Ingredients: Serves 3
  • 6 Slices of White Bread
  • 2 cups Besan (Chickpea flour)
  • 1/4th cup Rice flour
  • 2 tsp Red chilly powder
  • 3 tbsp Garam masala powder
  • 3 tbsp Dhane-jeera (Coriander-Cumin seeds) powder
  • 1/4th cup Til (Sesame seeds)
  • 2 tbsp Coriander leaves
  • 1 tsp Carom seeds (Ajwain)
  • Oil for frying
  • 3 cups Water
Method:
  • Cut the bread slices into triangles.
  • In a bowl, add besan, rice flour, red chilly powder, garam masala powder, dhane-jeera powder, carom seeds and til (sesame seeds). Now add water and mix well. 
  • Add salt and finely chopped coriander leaves. Mix the batter well and make sure no lumps are formed. Consistency of the batter should be little thick to be able to coat the bread slice.
  • Heat oil in a frying pan. Dip the bread slice into the besan batter and deep fry till it gets nice golden colour from both sides.
  • Serve hot with tomato ketchup or chutney of your choice.

Friday, April 10, 2015

Ambadi Chi Patal Bhaji (Sorrel leaves Curry)

Ambadi is one of the nutritious leafy vegetable prepared to a curry /patal bhaji and served with bhakri or rice. It has a distinctive sour taste which makes this vegetable more tangy to our taste buds. The addition of garlic adds incredible flavour to this dish. This is how Ambadi chi patal bhaji(Stew) is prepared at my home.

Ingredients: Serves 4
  • 1 Bunch of Ambadi leaves
  • 3 tbsp Besan (Cheakpea flour)
  • 2 tsp Red chilly powder
  • 10-15 Garlic cloves
  • 2 tbsp Gul (Jaggery)
  • 2 tbsp oil
  • 1 tsp Mustard seeds
  • 1/4th tsp Hing(Asafoetida)
  • 1/4th tsp Turmeric powder
  • Salt to taste
For Tempering:
  • 2 tbsp oil
  • 7-8 Garlic cloves
Method:
  • First start with making garlic tempering(Fodni). Take a small kadhai and add oil, when oil is hot add 7-8 garlic cloves and let them cook in oil till light golden brown. Do not over cook. Keep this tempering aside as it will be used for garnishing the patal bhaji.
Actual Patal Bhaji preparation:
  • Wash and chop the ambadi leaves and pressure cook until 4 whistles. When the pressure cooker cools off take out ambadi leaves and drain all the water from the leaves (Use this water for adjusting the consistency of the patal bhaji).
  • Mash the ambadi leaves roughly with the help of masher. Add besan and mix well. Add 2 cups of water to this mixture. Make sure no lumps are formed. 
  • Add red chilly powder, salt, garlic cloves and gul. Now on medium flame cook this besan ambadi mixture. Adjust the  consistency of the patal bhaji(stew) as per your preference.
  • In a small kadhai, add 2 tbsp oil. When oil is hot add mustard seeds, hing and turmeric powder. Pour this tempering onto the stew. Mix well and let the stew comes to boil. Cook on medium flame till raw flavour of besan fades away. It should take around 7-8 minutes.(If you want to can dry roast the besan ahead of mixing it with the ambadi leaves).
  • While serving garnish this patal bhaji(stew) with the garlic tempering and enjoy with bhakri & rice.

Tuesday, April 7, 2015

Lasnachi Amti - Garlic Dal

A very simple, nutritious and flavourful dal.



Ingredients: (Serves 2) 
  • 2 cups Turdal (Pigeon Pea)
  • 2 tbsp Oil or Ghee
  • 1 tsp Cumin seeds
  • 1/4th tsp Hing(Asafoetida)
  • 1/4th tsp Turmeric powder
  • 4-6nos. Curry leaves
  • 2 tsp Red chilly powder
  • 1 Whole green chilly (Optional)
  • 7-8nos. Garlic cloves (thinly sliced)
  • 2 tsp Garam masala powder
  • Lemon Juice of 1/2 lemon
  • Salt to taste
Method:
  • Pressure cook the turdal to a thick consistency. When cooked mash with the help of a masher and keep aside. 
  • In a saucepan, heat oil/ghee and add cumin seeds.Once cumin seeds crackle add hing (asafoetida), curry leaves, red chilly powder & turmeric powder. For extra spice you can add slit whole green chilly.
  • Now to this tempering add thinly slit garlic flakes. Do not brown the garlic flakes, saute until the edges of garlic flakes turns slightly golden in colour.
  • Add the cooked turdal and mix well. Add water to adjust the consistency of the amti/dal  as per your preference. Now add salt & garam masala powder and simmer the amti/dal on medium flame for 5-7 minutes till it comes to a boil.
  • Turn off the flame and squeeze lemon juice over the amti/dal.
  • Lasnachi Amti/Garlic dal is ready. Serve with roti or rice.
Note: Incase you don't have turdal(Pigeon Pea) you can use moong dal(yellow split lentils).

Saturday, March 28, 2015

Vegetable American Chopsuey

One of my favourite chinese dish without which my chinese meal is incomplete. Sweet tangy delicious Vegetable American Chopsuey!



Ingredients:
  •  Oil - 2 Tablespoons
  •  Garlic Cloves - 5 nos.
  •  Cabbage -2 Cups
  •  Green Capsicum - 1 Cup
  •  Carrots - 1 Cup
  •  Onions - 1 Cup
  •  Noodles - 1 Pack
  •  Tomato Ketchup - 2 Cups
  •  Red Chilly Sauce - 2 Tablespoons
  • Vinegar- 3 Tablespoons
  • Cornflour - 2 cups
  • Salt if required
  • Sugar - 2 Tablespoons
  • Spring Onions Finely Chopped
  • Water - 3 Cups
Method:
  • Noodles:  Boil the noodles in water for about 15 minutes and then drain out the water.
  • Drizzle little oil over them so that the noodles don't stick to each other.
  • Heat oil in pan and fry the noodles till they are brown in colour.
  • Keep them aside to cool.
  • Sauce: Heat oil in a wok and add finely chopped garlic, onions, capsicum, carrots and cabbage and saute these vegetables.(Cut all the vegetables in julienne). 
  • Stir-fry the vegetables on a high flame for about a minute. 
  • Then add tomato ketchup, red chilly sauce and vinegar and mix well. 
  • Add 3 cups of water and bring the mixture to a boil. 
  • When the above mixture starts boiling add cornflour slurry and mix well.
  • (To make cornflour slurry, mix equal amount of water with cornflour and mix well so that no lumps are formed). 
  • Add sugar and salt as per taste. Add chopped spring onions. 
  • Bring the sauce to boil and keep whisking the ingredients to avoid lumps. 
  • Boil the sauce until it becomes thick.
Plating: In a serving bowl add the fried noodles and pour the above sauce over them. Garnish the chopsuey with spring onions and serve hot.

Enjoy this delicious dish with your favourite fried rice or noodles.

Thursday, March 26, 2015

Coconut & Sesame Chutney

A very unique and rustic condiment to accompany any meal. Spicy crunchy tasty chutney.


Ingredients:
  • Shredded Dry Coconut - 1 Cup
  • Sesame Seeds (Til) - 1/2 Cup
  • Green Chillies - 8 to 10Nos.
  • Salt to taste
  • Sugar to taste (Optional)
  • Oil - 1 Tablespoon
Method:
  • In a pan add oil. When oil is hot add  finely chopped green chilles and saute for a minute.
  • Add dry shredded coconut and sesame seeds and roast continuously.
  • Add salt as per taste and a pinch of sugar just to enhance the flavor.
  • Roast this mixture  on a low flame till coconut changes colour to golden brown.
  • Chutney is ready.
  • Transfer chutney onto a plate and let it cool.
  • Store this chutney in an airtight container. 
  • Do not grind the mixture in blender, this chutney is eaten as it is.
Note: Adjust the amount of green chillies as per your preference. I like it very spicy hence I normally add 8 to 10 green chillies. 

Do not refrigerate this chutney. This chutney normally lasts for two weeks at room temperature.