Category Archives: Veggies & sabggies

Beetroot vegetable (sabzi)

Hiiiii everyone. Amazing feeling to post something after a long time. WOW, it’s been so long I have posted anything. Such a long time. I have lost the count of it. But’s it’s good to be back. For sure. How are you all, hope you fine and enjoying cooking and blogging. Love to all and miss blogging so much.

Beetroot, I haven’t really thought about it a a veggie until recently. I always loved it as a salad or raita or even just as it is, ofcourse boiled ;). Some days I was so bored cooking the same style vegetables and wanted to cook something different. Being a holiday I had time to try out something different. This red yummy dish was one of the recipes I tried that day. I always knew such was prepared regularly in the south of India and decided to give a try. Tadaaa so here it is.

Enjoy.

Ingredients

Beetroot – 4 medium sized
Urad daal – 1/2 tea spoon
Jeera or cumin seeds – 1 tea spoon
Oil – 1/2 tea spoonn
Curry leaves – 5/6
Green chillies – 3 finely chopped
Garam masala – 1/2 tea spoon
Freshly grated coconut – 2.3 table spoon
Salt to taste
Coriander for garnishing

Procedure

  • Cook the beetroot in pressure cooker until soft. Keep it to cool.
  • Peel away the skin and cut the beetroot into small cubes.
  • Heat oi in a pan, add cumin seeds, urad daal, curry leaves and chilies.
  • Saute for 1 – 2 minutes.
  • Add beetroot, salt, garam masala and mix well.
  • Cover and cook for around 5 minutes on low flame.
  • Garnish with freshly grated coconut and coriander.
  • Serve hot with chappatis

Tips

This requires very less oil, so excellent in health terms.
Increase or decrease the amount of chilies per your taste.
It’s okay if you do not find urad daal.

Masala Tondali

Hello everyone !!
It’s been a truly long time that I have posted and even visited your blogs. Thanks for being so understanding :) for all this time. It’s been a grilling 7 months. I have been completely tied up with my German levels. Not that am not happy about it, the only sad part was that I couldn’t dedicate much time to the blog. But now that I am BACK I will be regularly updating the blog and replying to you as well. I have decided that even when I will be tied up with my job I will give a certian time to posting the replying blogs for sure. It’s a family I can’t afford to miss anymore ;)
So, now that we have a post it cannot be without a recipe. I had prepared and kept the post nearly ready for somedays and here it is. Masala Tondali. Tondali is known as Ivy Gourd,Tendli. It has a pecicular taste and a wonderful ingredient in preparations like Masale bhaat. This Veggie can be either simply fried or made with a gravy. This one is with the gravy. It’s a little on the spcier side for sure. The preparation is very much maharashtrain style.
So do have a go at it. Have with hot chappatis or rice ;)
Enjoy.

Ingredients –

Ivy gourd/Tondali/ Tendli (thin and small sized) – 10-15
Freshly desiccated coconut – ½ cup
Sesame seeds – 2 tablespoons
Oil – 2 teaspoons
Goda Masala – 2 teaspoons
Jaggery (crushed) – 2 tablespoons
Mustard seeds- ½ teaspoon
Asafoetida – ½ teapsoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Salt – to taste
Coriander springs – few springs finely chopped

Procedure –

  • Thoroughly wash and slice the sides of the tondali. Cook them for 3 whistles in a pressure cooker. Let it cool
  • Dry roast coconut and sesame seeds and after cooling ground them together.
  • In a kadhai heat oil. Add the mustard seeds and let them splutter. Add asafoetida, turmeric powder.
  • Now add the grounded coconut and sesame mixture and add water according to the gravy consistency.
  • Add the boiled tondali, goda masala, jaggery, salt, red chili powder.
  • Let it cook for 5-7 minutes.
  • Sprinkle the coriander springs or some desiccated coconut and serve hot with chapattis.

Tips –

Instead of jaggery you could use 2 tablepsoons of sugar.
People who do not like sweet, could avoid adding sugar or jaggery.

Dum Aloo

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.


Cabbage Kofta Curry

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 ;).

Sweet Corn Paneer Masala

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.