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I haven’t been active on the blog circuit recently. Been un-well a bit and traveling around out of Pune. Even heat has started taking a bit of toll on me. It really upsets me so much that I loose interest entering the kitchen and preparing something. It’s a little irritating getting up and facing a question “aaj jhevayala kay banavaycha ahe” (what is to be prepared for lunch or dinner today). A little hectic and running around took me down with cold as well. Even could not keep up replying to various blogs (sorry guys).
Finally, I came out of blues, gave my self a kick  and started cooking. Eventually I was back to shape. I had some nice small potatoes in my kitchen and what better dish to prepare than Dum Aloo. This is my take on this wonderful recipe.
Hope you all like it a lot.
Ingredients –
Baby Potatoes – 7 – 8
Plain Curd (whisked) – ½ cup
Garam masala – 1 ½ teaspoon
Coriander powder – ½ teaspoon
Cumin powder – ½ teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Oil – 2 teaspoons
Onion (minced) – ½ cup
Ginger garlic paste – 1 teaspoon
Cashew nuts (grounded) – ¼ cup
Tomato (minced)– ½ cup
Salt – to taste
Oil – to deep fry the potatoes
Procedure –
- Boil the baby potatoes for 3 whistles. Once cooled peel and prick the potatoes with a fork or a pin.
- Deep fry the potatoes until golden brown in color. Drain out the excess oil with the help of a tissue paper.
- In a pan heat 2 teaspoons oil and add minced onion and ginger garlic paste. Sauté until the onion becomes pink in color.
- Add the minced tomatoes, garam masala, red chili powder, grounded cashew nuts and turmeric powder and sauté until oil separates.
- Now add the whisked curds, salt and along with it add the fried baby potatoes. Add the cumin powder and coriander powder too.
- Let it cook for 3-4 minutes.
- Serve hot with rotis or parathas.
Tips -
You may add 1 teaspoon crushed kasuri methi for extra taste.
When you fry the baby potatoes they should become very light in weight. If not then it means the potatoes aren’t pricked enough.
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Cabbage is one of my favorite veggies. It looks very fresh and has a cute shape of a ball. But when it comes to cooking it became repetitive with the same recipes being made over and over again. I was so bored that I had to try something different. My old recipe collection came to my rescue. Flipped flopped some pages and voila!!!! I got this spicy, mouth watering recipe. What a lunch it was..
So enjoy your meal with this spicy cabbage kofta curry!!
Ingredients –
Cabbage (sliced) – 1 ½ cups
Potatoes (cut into cubes) – 2 medium sized
Ginger garlic paste – 1 tablespoon
Tomatoes (finely chopped) – 2 medium sized
Onion (finely chopped) – 1 large sized
Coriander Powder- 1 teaspoon
Cumin powder- 1 teaspoon
Red chili powder – 2 teaspoon
Turmeric powder – 1 teaspoon
Bay leaf – 1 -2
Garam masala – 1 teaspoon
Kasuri methi – 1 teaspoon
Besan/ Chick pea flour – as per requirement
Salt – to taste
Sugar – ½ teaspoon
Oil – to deep fry and for the veggie
Procedure –
- Boil the cabbage until tender, drain and keep aside to cool down.
- In a bowl transfer the cooled cabbage and add ½ teaspoon red chili powder, ½ teaspoon turmeric powder, salt and add besan along with little water so that small round shaped balls (koftas) could be formed.
- Deep fry these koftas on a low flame so that these get fried inside out properly.
- Also fry the potatoes like finger chips.
- In a thick bottomed pan heat 2 tablespoons of oil and add chopped onion and bay leaves. Sauté until the onion becomes transparent.
- Add the ginger garlic paste and chopped tomatoes and fry well. Add the coriander powder, cumin powder, and turmeric powder and garam masala to it. Cook on a low flame until oil starts to separate from the sides.
- Add little water to make the gravy according to the required consistency. Add red chili powder, salt and sugar to it and mix well.
- Add the fried potatoes and let it cook.
- Finally add the koftas and stir gently and cook for 2 minutes with lid on.
- Serve hot with rotis or chapattis.
Tips –
One could also use fresh garam masala.
The koftas taste just like pakodas, so could be made as a tea time snack also .
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Recently I was very bored to make the same veggies and wanted some change. I knew there was corn stocked. All I had to do was buy some paneer. It was the best time to prepare this veggie. A nice, spicy and hot dish like this is perfect for a change.
The mix of paneer, sweet corn and capsicum plus the spices, makes this dish absolutely delectable..Enjoy!!!
Ingredients –
Sweet corn kernels – 1 cup
Cottage Cheese/ Paneer – 150 gms
Capsicum- 2 medium sized
Fresh cream – ¼ cup
Oil – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Onion (finely chopped) – 2 medium sized
Tomato (finely chopped) – 2 medium sized
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – 1 teaspoon
Tomato ketchup – ¼ cup
Salt – to taste
Procedure –
- Boil the sweet corn till tender and drain the excess water and keep aside.
- Wash and deseed the capsicum. Cut it into small cubes.
- Cut the paneer into 1 inch cubes.
- In a kadhai or a heavy bottomed pan heat oil. Add cumin seeds and once it splutters add the chopped onions until transparent. Add the ginger garlic paste and mix well.
- Now add the tomatoes, red chili powder, turmeric powder, coriander powder and cumin powder. Mix well on a low flame until oil separates from the masala and the tomatoes become tender.
- Add little water for the gravy. Add the boiled corn, capsicum and sauté well.
- Add the garam masala, salt and tomato ketchup.
- Once the capsicum is half cooked add the paneer and fresh cream. Mix gently and let it cook on a low flame with lid on till the capsicum is cooked properly.
- Garnish with freshly chopped coriander and serve with parathas or chapattis.
Tips –
You may reduce or increase the amount of garam masala according to taste.
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Finally my exams are over. And I have the time of the world at my hands for some days. Prepared this veggie 15-20 days back, taken some photos but had no time to post it  .
It’s a quick and easy to make vegetable, on the spicy side with a wonderful gravy. It is a typically Punjabi style dish but now available and prepared all over India. It has gone under a lot of variations as it traveled from different lands.
This is my take on the nice lovely veggie. The peas give a wonderful taste to the final dish, hope you like it.
Love to hear what you think of it.
Ingredients –
Boiled Potatoes – 2 large sized
Green Peas/ Mutter (shelled) – 1 cup
Ginger & garlic paste – 1 teaspoon
Onion (minced) – 1 medium sized
Tomato (finely chopped) – 1 medium sized
Garam Masala – 1 tablespoon
Oil – 2 tablespoons
Salt – to taste
Red chili powder – 2 teaspoons
Procedure -
- Peel and cut the boiled potatoes in to cube size.
- In a pan heat oil and add the minced onion and ginger garlic paste. Sauté till the onion becomes transparent.
- Now add the finely chopped tomatoes and sauté low flame,
- Add garam masala and mix well. Sauté till the tomatoes are completely cooked and oil starts separating from the sides. Add the water as per the gravy consistency.
- Add the green peas and the boiled potatoes.
- Add salt, red chili powder.
- Cook with lid on, on a low flame until the green peas are completely cooked.
- Serve with hot chapattis, or rice.
Tips –
Increase the garam masala quantity according to taste.
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I think this would be one of the first dishes. I had prepared for the Blog. That time I wasn’t very happy with the photographs so I kept it on hold (well 4 months  ). Recently, I had an opportunity to prepare the same for a party. This time I made sure I got a nice photograph to post it on the blog.
If a list is prepared of one of the most famous recipes in India, this would rank in the top 10 for sure. The actual recipe originates from Punjab, India. But as people loved, it did spread from region to region the taste and ingredients changed.
This is my take on this lovely recipe. Have fun and enjoy.
Ingredients-
Kabuli Chana – 2 cups
Onion (finely chopped) – 2 medium sized
Tomatoes (finely chopped) – 1 large sized
Ginger Garlic paste – 1 teaspoon
Oil – 3 tablespoons
Garam masala – 3 tablespoons
Coriander powder – 1 teaspoon
Kasuri methi (finely crushed) – 1 teaspoon
Salt – to taste
Red chili powder – 1 teaspoon
Sugar – 1 teaspoon
Dry mango powder – ½ teaspoon
Procedure –
- Soak the kabuli chana with enough amount of water overnight.
- Cook them into a pressure cooker for 4 whistles along with the soaked water. Once done after removing the pressure cooker lid, drain the water from the chana. Do not discard this water.
- In a heavy bottomed pan heat oil and sauté finely chopped onions until golden in color.
- Add the ginger garlic paste and the chopped tomatoes. Sauté well on low flame for 3-4 minutes.
- Now add the garam masala, coriander powder and red chili powder and sauté well on low flame till the tomatoes are completely cooked
- Add the cooked chick peas and mix gently. Add the water which is kept aside from draining the chana to a required gravy consistency.
- To this add salt, sugar, kasuri meethi and dry mango powder. Let it boil.
- Serve hot with rotis, bhautra, naan, or jeera rice.
Tips-
You may also use ready made choley masala instead of garam masala which is easily available across all the super markets.
Use the drained water from chana not only in choley but other dals or veggies also. This way the nutrients aren’t lost.
I like a bit of sweet and tangy taste to my chole. This is why I have added sugar and dry mano powder. You may exclude it if you want.
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This is my husband’s all time favorite veggie. Personally I do not like brinjals much, but there are some recipes I can’t resist. This dish tastes excellent with bhakris. Bit on the spicy side.
Just the aroma of this veggie makes you super hungry!!
Ingredients –
Small Brinjals/ Egg plants (washed and quartered) – 3
Potatoes (peeled, washed and quartered) – 4 medium sized
Oil – 4 tablepsoons
Dried coconut (grated) – ½ cup
Onion (sliced) -1 large sized
Goda masala – 4 teaspoons
Coriander leaves (chopped) – ¼ cup
Turmeric powder – ½ teaspoon
Red chili powder – 2 teaspoons
Asafoetida – ½ teaspoon
Mustard Seeds – 1 teaspoon
Salt- to taste
Tamarind juice – 1 tablespoon
Procedure –
- Roast the grated coconut till golden brown. Let it cool.
- In 2 tablespoons of oil fry the sliced onion unitl golden brown.
- Once both the things are cooled grind them together along with goda masala and coriander leaves. Add water to make it fine paste.
- In a pan heat the remaining oil. Add the mustard seeds. After they crackle add asafoetida, turmeric powder.
- Add the ground masala and sauté it for 3- 4 minutes on low flame.
- Pour some water according to the consistency of the gravy. Now add the brinjals and potatoes.
- Add tamarind juice, salt, and red chili powder. Let it cook with lid on.
- Check once the potatoes and the brinjals are cooked.
- Serve hot with rice, rotis or bhakris.
Tips –
You may also add garam masala instead of goda masala. Reduce the quantity to 2-3 tablespoons only or as per preference.
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I would really like to meet the person who invented this idea of mixing all the vegetables together. As the years have passed the recipes and ingredients have changed, but the idea remains. It’s a great option as a change from the regular veggies. A fantastic choice on a rainy or wintery day. It also helps to make your children eat lot of vegetables. It’s a spicy mouth watering dish which you will love!!
This is my recipe for the Kurma bhaji. Enjoy!!
Ingredients-
Potatoes (peeled) – 2 cups (cut into cubes)
Carrots – 1 cup (cut into cubes)
French Beans – 1 cup (cut into 1 inch size)
Cauliflower florets – 2 cups
Tomato – 1 cup (finely chopped)
Ginger garlic paste – 2 teaspoons
Freshly desiccated coconut – 1 cup
Warm Water -1 cup
Plain curds – ½ cup
Turmeric Powder – ½ teaspoon
Red chili powder – 1 teaspoon
Sugar – 1 ½ teaspoon
Oil – 3 tablespoons
Salt – to taste
Dry Masala –
Bay leaf (Tamal Patra) – 4-5 leaves crushed
Black Pepper (crushed) – 5 – 6
Cloves (Lavang) – 3-4
Coriander Powder – 4 teaspoons
Procedure -
- Boil all the vegetables except tomato in a pan along with enough water till almost done. Drain the water from the pan. Do not throw away this vegetable stock.
- Grind the coconut along with 1 cup warm water to make a fine paste.
- In a heavy bottomed pan heat oil. Now add the bay leaves, crushed black pepper, and cloves. Add the tomato, ginger garlic paste and sauté well till the tomato leaves some oil.
- Now add the vegetables, salt, turmeric, and coconut paste and coriander powder. Add the vegetable stock according to the required consistency.
- Add the red chili powder, plain curds and sugar and let it boil.
- Serve hot with rice, rotis, etc.
Tips-
Instead of the fresh dry masala you may use 3 tablespoon garam masala. Add it along with the coriander powder.
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Fried veggies always make my mouth water and this one is not an exception. I am not so friendly with capsicum, but this recipe and its presence in sandwich, pizza makes it a good friend of mine .
This is another quickie from me. I add a little chick pea flour because it adds some taste to the veggie (completely personal)!! Hope you enjoy this one.
Ingredients –
Green Capsicum – 4 medium sized
Potatoes – 3 medium sized
Chick pea flour (besan) – 4 tablespoons
Oil – 2 tablespoons
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Turmeric – ½ teaspoon
Asafoetida – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Sugar – ½ teaspoon
Salt – to taste
Procedure –
- Wash, deseed and finely chop the capsicum.
- Peel, wash and thinly slice the potatoes.
- In a pan heat the oil and add the mustard and cumin seeds. Once they crackle add the turmeric powder and asafoetida.
- Add the capsicum and potato and sauté well. Cook it for 4-5 minutes on low flame with lid on.
- Remove the lid and add the salt, sugar and red chili powder and give it nice stir.
- Sprinkle the chick pea flour and sauté well.
- Cook again for 3-4 minutes with lid on low flame.
- Serve hot with rotis.
Tips –
You may exclude the sugar.
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Lal (Red) math is a type of leafy vegetable found in Inida. It also has a cousin called Hirwa math . It is known so in Marathi. Its botanical name is Amaranth. The color of this veggie is very unique. It is said that the red color stimulated once appetite and this veggie sure is a proof of it.
I hope it stimulates your appetite too!!
Ingredients-
Lal Maath (Red Amaranth) – 1 bunch
Onion (finely chopped) – 2 medium sized
Garlic (minced) – 4-5 cloves
Mustard seeds – ½ teaspoon
Asafoetida – ¼ teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – 2 teaspoons
Oil – 2 tablespoons
Salt – to taste
Procedure –
- Remove the stems and take only the leaves of lal maath. Wash the leaves thoroughly under running water. Drain the water and chop the leaves finely.
[caption id="attachment_575" align="aligncenter" width="225" caption="Lal maath leaves"]  [/caption]
- In a pan heat the oil and add the mustard seeds. Once it crackles add the turmeric powder, asafoetida, minced garlic and onions.
- Sauté till the onions are transparent in color.
- Add the chopped lal maath and sauté for 2-3 minutes.
- Add salt, red chili powder and mix gently.
- Sauté for more 4-5 minutes.
- Serve hot with chapattis, roti, or bhakri.
Tips –
Always wash the leafy vegetables before chopping them so that the nutrients aren’t wasted.
Leafy vegetables require less amount of salt as compared to other veggies. So take care.
The same recipe can be made with Hirwa Maath (Green Amaranth)
I would love to hear what you think about this recipe. Do comment.
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Rajma, also known as Kidney beans, is a very famous and common ingredient of north Indian meals. It does not have its origin in India but was brought from Mexico. It is generally consumed along with rice.
Enjoy this finger licking dish!
Ingredients –
Rajma (Kidney beans) – 1 ½ cups
Water – 5 cups
Oil – 3 tablespoons
Onions (minced) – 3 medium sized
Ginger paste – 1 ½ teaspoons
Garlic paste – 1 ½ teaspoons
Tomato puree – 2 cups
Salt – to taste
Dry Masala-
Turmeric powder – ½ teaspoon
Garam masala – 2 tablespoons
Red chili powder – 1 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Chat masala – 2 teaspoons
Procedure –
- Wash thoroughly and soak the rajma over night in 5 cups of water.
- In a pressure cooker add the rajma along with the water used for soaking and cook for 5 whistles on high flame. Then reduce the flame and cook for more 10 -15 minutes.
- In a thick bottomed pan heat the oil and add the minced tomatoes, ginger and garlic paste. Sauté till the water evaporated from the onions and they are brown in color.
- Now add the tomato puree and all the dry masala ingredients. Mix well. Sauté on low flame till the oil separates. You may add a little amount of water to prevent the masala from burning.
- Add the pressure cooked rajma along with the water. Add salt. Let it boil properly.
- Serve hot with rice or rotis.
Tips –
Rajma takes times to cook so do follow the pressure cooking time.
Adjust the water quantity as per required. The quantity mentioned in the recipe makes liquid gravy ideal to eat with rice. You may reduce the water according if eating having with rotis.
Pressure cooking always helps to reduce the fuel consumption.
Rajma is quite heavy to digest so take care  .
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