Saturday, 31 March 2012

Meethi Boondi Kheer ~ Sweet Gram Flour Pearls in milk

Made n Enjoyed
Hello readers,
Wishing you all a very happy Chaitri Maha Asthmi..the day holds special significance in the Hindus' social and religious calendar, which comes after Maha Saptami. On this day we offer prayers and Naivedyam to goddess Durga...In naivedyam we make one sweet dish, which is normally Kheer ( rice pudding ), this time I made kheer as well but not normal kheer which includes rice...I made Meethi Boondi Kheer with home made Boondi...:-)



you will need:-

Method:-
  • In a heavy bottom or non stick pan put milk to boil and reduced by half.
  • Add sugar and milk masala and let the sugar dissolve.
  • Now add boondi and cook further 3-4 minutes.
  • Turn of the heat, add kewra water and let it cool, when it's cool kheer will go thicker.
  • Garnish with the almonds and pistachios.
  • Enjoy !!

Friday, 30 March 2012

Channa aur Nariyal ki Daal Bengali style ~ Split Bengal Gram Daal with Coconut

Made n Enjoyed
Hello readers,

To this day, I thought that it was only Gujaratis ( People from Gujarat, India ) that added sugar or jeggary to their daal and sabjis !! however I found out that even this Bengali style daal can be made by adding sugar too. I made this daal few days ago, it was fantastically flavoured daal, no chopping or peeling involved, just few spices and my whole family really enjoyed it !!



You will need:-
  • 1 cup Channa daal ( Split yellow Bengal lentils )
  • 1 tsp sugar
  • salt to taste
  • 1/2 tsp Garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp Cumin and coriander powder ( dhanajeera powder)
  • 1 tbsp ghee
  • 1/2 tsp each mustard and cumin seeds
  • pinch of hing ( asafoetida )
  • 2 tbsp fresh grated coconut
  • few cloves, cardamom pods, bay leaves,  small Cinnamon bark and dry red chillies

Method:-
Wash the daal and soak about 3-4 hours. Put soaked daal in a pan and leave it to cook with 3-4 cups of water on a low heat for at least 40-45 minutes. ( I used pressure cooker, cooks in very less time ) When daal is well cooked nice and soft, add sugar, salt, turmeric, cumin and coriander powder and garam masala. Cover the lid and let it cook for another 4-5 minutes.
Now heat ghee in another small pan, add all the whole spices, bay leaves, seeds, when they crackle add pinch of hing. Now add fresh coconut and roast it till light brown. Add everything in to cooked daal. Mix well and cover the lid again. Cook further 2-3 minutes. Serve hot with steamy rice. Enjoy !!

Thursday, 29 March 2012

Brazilnuts and Kasoori Methi Burger with Mint Mayo

Made n Enjoyed
Hello readers,

My kids were little fussy in their eating habits when they were little, most of the time they won't eat anything repeated on same day unless there are chocolates or biscuits. Especially during holidays for me it was nightmare..I have to make so many dishes or buy so many different ingredients and snacks. So years ago hubby came for help, he suggested me I should buy some frozen ready made meals, so whenever kids wants something different they can have it, just bake in the oven or grill them, food like Mexican bean burgers or Vegetable quarter pounders... I was at ease...



But, then eventually kids stopped having them too..Maybe they got fed up with the same taste . So I thought why don't I make them and create my own taste ? and it was successful, family loved it and kids were sooooooooo happy, what more do you want then? . My honest answer I've been making this type of burgers more well more than 10 years, and quite surprised that why didn't I post them on my blog? I make so many different type of vegetable, bean and nuts burger or cutlets...I used to make mixed nuts burger too, but sadly recently my daughter diagnosed with few nuts allergy,so I stopped making them with almonds, hazelnuts, walnuts and cashew nuts..but she can have brazilnuts...so we all are very happy to have this one.........also I added some kasoori methi just for variation and it was HIT without any doubt...........:-))



By the way I have to admit here that my kids never ever wanted a McDonald's or Burger King's meal........:-)) therefor I am more than happy to go for the extra steps in making these rather than buying !!



You will need:- Burger
  • 200 g Brazil nuts ( you can use any )
  • 500 g peeled, boiled and grated potatoes
  • 2 tbsp kasoori methi ( optional )
  • salt to taste
  • 150-200 g bread crumbs
  • 1 tsp garam masala
  • 3-4 tsp ginger and green chili paste ( you can adjust )
  • oil for shallow frying
  • 10 burger buns or baps
  • Fresh shredded lettuce
  • Cucumber slices
  • Tomato slices
  • Red onion slices
  • Sweet chili sauce

you will need:- Mint Mayonnaise

  • 4 tbsp regular mayonnaise
  • 1 tbsp mint puree
  • 1/2 tsp lemon juice
  • Mix everything and leave it a side.

Method:- ( Burger )
Place Brazil nuts in a non stick pan, lightly roast them.
Let it cool the nuts and grind them coarsely in grinder.
Mix all the ingredients in a big bowl except oil.
Mix until the mixture is sticky and holds together.
Refrigerate mixture about an one hour.
Form the vegetable mixture into 9-10 round patties.
Brush them with oil.
Grill or pan fry patties for 5 minutes on each side, or until heated through and nicely browned.
You can also barbecue these burgers.
Delicious served on it's own or have it with baps.



Assemble burger :-

First the burger bap is sliced in the middle.
Apply little or butter and toasted slightly on non stick pan at low heat on both sides.
Begin with the bottom bun, add sweet chili sauce, burger, shredded lettuce, tomato and cucumber slices and onion slices. and finally mint mayo.
Top it off with your toasted top bun and you're all set. Enjoy !!





Tuesday, 27 March 2012

Poppy Seeds and Parsley Savoury Muffins

Made n Enjoyed
Hello readers,
As soon as we hear or think about Muffins, we think about loaded sugar and calories. Don't get me wrong I LOVE THEM, wish I can have them everyday :-P ! however, today I am not posting a sweet muffin recipe, but a very healthy and savoury muffin recipe.



It has been long term passion to make Indianised Muffins, I was left with bunch of Parsley after  making the Hazelnut and Mixed lentil salad for my cookery show, so what a better way to use than this ! telling you 100% truth, the result was splendid, Muffins turned out delicious and full of nutrition. Kids and Hubby approved the taste of it too, so I am a happy bunny :-))



You will need:-
  • 2 cup wholemeal plain flour ( can use whole wheat flour )
  • 2 tbsp wheat germ
  • 2 tbsp poppy seeds
  • 2 tbsp fresh chopped parsley
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • salt to taste
  • 2-3 tsp green chilli, garlic and ginger paste
  • pinch of garam masala
  • 3-4 tbsp sunflower oil
  • 1 cup plain yogurt
  • 1 cup milk


Method:-

Preheat the oven to gas mark 7. Place the liners in the muffin pans. Mix all the dry ingredients in a one bowl and mix well. In another bowl mix all the wet ingredients and gently whisk. Now fold wet mixture into a dry mixture..Mix gently and add milk as needed to form a better of dropping consistency.
 
Spoon the better into a muffin pans and bake for about 30 minutes or till light brown on top and knife inserted comes out clean. Cool on a rack and serve with green chutney ! Enjoy .

Tandoori Paneer Tikka

Made n Enjoyed
Hello readers,
Have you heard any one saying No to Panner Tikka ? I haven't...Paneer cheese ( cheez ) hi aisi hai, koi na nahi bol sakta ;-) In English " Paneer is one thing which is quite irresistible and hard to put down"

I wrote this Tandoori Paneer Tikka recipe for City-Connect. You can see my featured recipes here. Same time I am very happy to post this recipe here too...



Paneer (a fresh cheese) is the most commonly used cheese used in traditional South Asian cuisines. It is of Indian origin dating back to 3000 BC and is described in the old Sanskrit texts (The Vedas). It is widespread in India, Nepal, Pakistan and Bangladesh; countries with a high portion of milk in their cuisine. Unlike many common cheeses, the production of paneer does not utilise rennet as a coagulation reagent. Thus, it is suitable for vegetarians and a major source of protein for Indian vegetarians. It is usually unsalted.

I myself am a vegetarian who does not eat eggs or fish and I use paneer quite often in my cooking. Here I present to you a new dish with this cheese: Tandoori Paneer Tikka.



This dish is a classic dish from the time of the Moguls in India. To achieve the characteristic smoky taste, the traditional way of preparation involves the usage of a clay oven but here in the United Kingdom restaurants usually use gas ovens and at home ovens or grills are used. Tandoor is the Indian word for oven. However, in summer you can use a barbecue to imitate the traditional way of preparing the dish. Tahndoori Paneer Tikka is very tasty and has a tangy and spicy flavour. it is often served with green salad and green chutney.



Ingredients and Tools needed:
Tikka
300 g paneer (pierced with a fork, cut into cubes)
1 orange and green capsicum each, seeded and diced
10-12 cherry tomatoes
1 medium red onion, diced
Oil for brushing
Lemon Wedges and coriander for garnish
10-12 bamboo or metal scewers



Marinating Mix
3-4 tsp plain thick yogurt
1 tsp tandoori masala (barbecued flavoured masala- easily available in asian stores)
1 tsp red chilli powder or flakes
1/2 tsp garam masala
salt to taste
1-2 tsp lemon juice
1 tsp ginger-garlic paste
1 tsp of any cooking oil





Method:

If you use bamboo scewers, soak them at least 3-4 hours in water.
Soak the cubed paneer in warm water seasoned with salt for 10-15 minutes. Once soaked, drain the water and pat the cheese dry with a paper towel. Combine the yogurt with the marinating ingredients and mix well. Now add the paneer to the marinating mix, toss gently and place it in fridge after covering the bowl with cling film for at least one hour. Add the vegetables to the mix 5 minutes before cooking.
Once marinated, thread the paneer and vegetables on soaked bamboo skewers. Brush them with oil on all sides.
Grill the skewers on high temperature for 4-5 minutes each side. Garnish with coriander and serve hot with green chutney.






Monday, 26 March 2012

Mix Daal and Oats Chilla ( PUDA ) or Pancake with Dill

Made n Enjoyed
Hello readers,
How was your weekend ? I am sure you had a lovely time with friends and family !! today I am posting a very healthy recipe, Mix daal and oats chilla with dill..I made them for my cookery show on Sunrise TV..I hope you like them as much as I do ! although recipe has been uploaded on youtube , I have pleasure in presenting it here too...I hope you like it.



You will need:-
  • 1/3 cup or 60 g channa daal
    1/4 cup or 40 g cup toor daal
    1/4 cup or 40 g washed moong daal ( yellow )
    2 tbsp porridge oats
    1 tsp ginger, garlic and green chilli paste
    salt to taste
    1/4 tsp black pepper powder
    1 tsp red chilli powder
    1/2 tsp turmeric powder
    1/4 tsp garam masala
    1 tsp dhana jeera powder
    Handful of fresh chopped dill
    Oil for shallow fry
Method:-
Wash and soak daals together for 3-4 hours. Grind it with oats and little water. add paste, masala, salt and dill mix very well. Heat a non stick pan, add few drops of oil and make chilla, cook till both sides are well cooked or golden brown. serve with any sauce or chutney.

Friday, 23 March 2012

Mixed Fruit and Nuts Raita

Made n Enjoyed
Hello readers,
One of our regular reader and great fan, Ms Agrawal, requested few weeks back for Mixed fruit Raita recipe. I promised her that I will post as soon as I can, I know I am little late here, but not too late !!



You will need:-
  • 500 g thick beaten yogurt
  • salt to taste
  • 1/2 tsp red chili powder
  • 1/2 tsp black pepper powder
  • 1/4 tsp black salt ( kala namak )
  • 1 tsp sugar ( optional )
  • 1 tsp roasted cumin seeds crushed
  • 250 g any mixed fruit of your choice
  • 2 tbsp any mixed nuts of your choice

I used Banana,Ripe Mango,  green and red Grapes, apple, Pear, Peaches, Pineapple and pomegranate seeds. I used cashew nuts and Pistachio nuts.



Method:-
Add  both salt, sugar, chili and black pepper powder and roasted cumin powder in beaten yogurt. Mix well, add all fruits and nuts. Mix well and let it chill in the refrigerator for half an hour. Serve when you are ready. Great with rice dishes or own it's on !!

Thursday, 22 March 2012

Lasanwala Mug ~ Moong beans curry with Garlic

Made n Enjoyed
Hello readers,

In Gujarat, India where I come from, as a custom mostly ( Moong ) mug or mug ni Dal is prepared on Wednesdays...Channa Dal is cooked on Thursdays, black ( Kala ) Channa is cooked on Fridays and on Saturdays whole Urad..I do know that Friday is Goddess Santoshi ma's day and this day you cook Kala Channa, Saturday is Lord Hanuman's day and people offer him Whole Urad, so Saturdays you cook Urad but I have no idea what's the reason behind cooking Moong ( Mag ) on Wednesday.....!!!!



I regret not finding it out from my MUM or MIL ? well, it's not too late :-D  if any of you readers know the reason then please let me know. Any way although I don't know why we make Moong on Wednesday ?, but whenever I make mag I make sure it's Wednesday..at least I remember that :-) I made this Moong daal yesterday and it was Wednesday yesterday !!! I have a variety of Moong daal recipes, but I am presenting this one today...



You will need:-
  • 250 g Moong beans
  • 150 g tinned tomatoes ( you can use fresh )
  • 4-5 cloves of Garlic
  • 3-4 green chillies
  • 1" fresh ginger
  • Salt to taste
  • 7-8 curry leaves or kasoori methi ( I use both )
  • 1 tsp red chilli powder
  • 1/2 tsp tumeric powder
  • 2 tsp dhana jeera powder ( coriander and cumin seeds powder)
  • 1/4 tsp garam masala
  • 1-2 tbsp oil
  • 1/2 tsp mustard seeds
  • Fresh chopped coriander for garnishing ( I forgot here :-D )
If you have pressure cooker, you don't need to pre-soak the moong, consumes very less time and energy in cooking. Pressure cooker is a must have appliance in every household in India and every Indian around the world. Currently I am have three different sizes of pressure cooker..Can't live without them :-) Life is a whole lot easier !!!



Method :-

Rinse moong 2-3 times, pressure cook with adding 2-3 cups of water. I cook mine on a medium heat with 6-7 whistles or till soft.
If you don't have pressure cooker:- Please see link here how to cook Moong beans without pressure cooker.  Keep boiled moong aside.
Grind chillies, garlic and ginger in a grinder with tomatoes. Heat oil in a heavy bottom pan, add mustard seeds, when crackle add curry leaves and kasoori methi, fry for few seconds and add tomato pulp with CGG paste. Lower the heat, add red chilli , tumeric, garam masala, dhana jeera powder and salt. Cook masala till oil is visable on the side of pan. Now add boiled moong, mix very well. Add 1/2 - 1 cup of water. Cook it for 10-12 minutes,stir in between. Add little water if moong dal is too thick. then cook further 1-2 minutes. Turn off heat. Ready to serve, garnish with fresh chopped coriander and serve with hot steamy rice, roti and papad.

CGG paste - Chilli, Garlic and Ginger paste



Soak the mung beans in 2 cups of water for3- 4 hour.
Put the beans in the saucepan with the 2-3 cups of water.


Wednesday, 21 March 2012

Spicy Creamed Tomato Soup with Dill



Made n Enjoyed
Hello readers,
Hope I am not too late to post this recipe, because just now my daughter reminded me that yesterday it was officially first day of spring...!! also mother nature is showing us signs too , sun shines mostly whole day, temperatures are getting milder and many kind of flowers are blooming..I think even in spring you can have soup , what do you say ? well yes or no I am gonna post this recipe anyway, otherwise draft will sit in my documents for another year..I better write the recipe now..so let's get started
You will need:-
  • 200 g fresh tomato
  • 200 g tinned tomato
  • 2 small carrot diced
  • 1 small red chili diced
  • 1 small onion chopped
  • 1-2 cloves garlic chopped
  • 11/2 tbsp mix of Italian herbs
  • 1 tbsp oil
  • 2 tbsp fresh dill chopped
  • salt to taste
  • 300 ml vegetable stock ( I used vegetable stock cube in hot water )
  • 2-3 tbsp single cream ( vegan can use soy cream )
  • 1-2 tsp sugar
  • 1/2 tsp black pepper powder

Method:-
Heat oil in a pan, sweat onion and carrot few minutes. Add garlic and chopped chili cook little further. Now add tomatoes, mix herbs, sugar,salt vegetable stock and mix very well. Leave cove rd to simmer on a low heat about 20-25 minutes. ( I used pressure cooker, ready in less than 5 minutes) Turn the heat off and allow it to cool for a little before blending it to a smooth soup. While blending it add half of the dill. Once again heat soup gently for 4-5 minutes and add the remainder of the dill, cream and black pepper powder. Serve hot with any type of bread. I served mine with Dill potato cake.

Tuesday, 20 March 2012

Masala Paniyaram

Made n Enjoyed
Hello readers,
How's your week going? I hope it's good :-) today I am posting Masala Paniyaram recipe, which is not only hit in my family but, it was a hit with TV Presenter Sarita, Cameraman Sunny and my daughter's friend and family too......I make quite often, but never had a chance to take pictures of the dish, after I made for TV show, I thought I'll post my you tube link here for this recipe. Please do watch and let me know...


You will need :-

Idly batter
3 cups Idly rice
1 cup any normal rice
1 cup urad daal ( without skin )
1/2 cup poha ( flaked rice )
Method:-Wash and
soak both rice and daal together for7-8 hours. Soak poha separately for 7-8 hours too. Grind the rice, daal and poha in a food processor with very little water, make sure not to add to much water. If batter is too thick then add just few tbsp water.The batter has to be soft, light and fluffy. Transfer the batter to a vessel. The vessel should be little big enough because the batter will rise to a little more level after it ferments.Now let it to ferment. It takes about 10 to 12 hours. (in UK ) After it ferments well, you can keep the batter in the refrigerator and can use whenever you require. The batter can be kept for a week. Mix the batter well after it is fermented and then you can use it.
Masala Paniyaram
 
3 cup Idly batter
1 onion medium chopped
3-4 green chillies, 1 " fresh ginger and 1 tsp cumin seeds crushed
5-6 fresh curry leaves ( torn ed in to pieces )
1 tsp urad daal
salt to taste
1 -2 tbsp fresh chopped coriander
2 tbsp oil
2 tbsp fresh grated coconut ( I didn't use )
Heat oil in a small kadai, add mustard seeds, when they crackle add urad daal , fry daal till light golden brown then add in to Idly batter. Add other ingredients into the batter .
Heat the paniyaram pan and add 3-4 drops oil into each hole. Once it heated, add spoonfuls of batter into each hole until its more than 3/4th full. Let it cook until the bottom is browned and crisp.
Turn over and cook the other side. Make sure that the stove is at medium-low so that the inside also gets cooked without burning the outside. Once both sides are brown and crisp, take them out. Serve with any chutney, tea or coffee.

Sunday, 18 March 2012

Our guardian angels~ Mothers ! Spring Onion, Tomatoes and Gram flour Noodles curry

Made n Enjoyed
Hello readers,
"O Maa Tuje Salaam".......Salute to the  Mother Nature, salute to the Mother India, Salute to My late Mum and My late MIL...UK is observing Mother's day today !! Wishing every mother's a very happy Mother's day...I am sure you all are having a fabulous day today with kids, grand kids and maybe great grand kids...!!

God took the fragrance of a flower...
The majesty of a tree...
The gentleness of morning dew...
The calm of a quiet sea...
The beauty of the twilight hour...
The soul of a starry night...
The laughter of a rippling brook...
The grace of a bird in flight...
Then God fashioned from these things
A creation like no other,
And when his masterpiece was through
He called it simply - Mother.
- Herbert Farnham

What a marvellous day I  had today...!!  I was awaken by my two adorable kids with their hugs and kisses...also giving me the beautiful hand crafted Mother's day card. Surprise came to me that my kids said get ready quickly we are taking you for a special treat ! I was taken to central London, I was taken back by a massive surprise which the kids had set up for me...:-) It was the ultimate relaxation experience, floating on the surface of the water, buoyed by salts. Escaping gravity, temperature,touch, sight and sound, your physical and mental energy is conserved and directed into revitalising you. A Great memorable experience I am touched by my kids thoughtful gestures and love !!



After coming home I witnessed India's win against Pakistan in Asia cup..:-) yes, no matter what India always stays on top....well done team India and our heartiest congrats to Virat Kohli for showing his Virat (Gigantic ) Roop... All the best Team India !!

What better occasion could I have than a Mother's day to present a very special dish which is very close to my heart reason being that it is my Mum's own recipe which I would like to share with you all...Lili Dungri, and Sev Tameta Nu Shaak ( Toamtoes and Spicy gram flour Noodles sabji with Spring Onion )  Please look here my other recipe of Sev Tameta nu Shaak ( gujerati style )


  1. one bunch spring onion ( chopped )
  2. 300 g ripe tomatoes roughly chopped
  3. 150-200 g sev ( gram flour noodles any size I used thin )
  4. 2 tsp finely chopped green chillies, garlic and ginger
  5. 4-5 curry leaves
  6. 2-3 tbsp oil
  7. pinch of asafoetida ( hing )
  8. 1 tsp mustard and cumin seeds
  9. 1/2 tsp turmeric powder
  10. 1 tsp red chili powder
  11. 2 tsp cumin and coriander powder
  12. salt to taste
  13. fresh chopped coriander for garnishing
  14. 1/4 tsp garam masala powder
Method:-
Heat oil in a heavy bottom pan, add mustard and cumin seeds when they crackles add hing. Now add spring onion,curry leaves,chopped chillis, garlic and ginger, fry for few seconds and add chopped tomatoes . Add all the masala powder and salt. Let it cook to a fairly thick sauce. it will take about 6-7 minutes. If it's too thick add 2-3 tbsp water. Just before ready to serve, heat the sauce again, add sev mix gently and garnish with coriander. Serve it with hot roti or paratha. Enjoy !

Friday, 16 March 2012

History created by God (Sachin Tendulkar )~Dill, Potato and Red Chili cakes

Made n Enjoyed
Hello readers,
What a moment !!!!! Indian cricket icon Sachin Tendulkar, treated like God by his fans, ended the long and tiring wait for his 100th international century today at Dhaka's Shere Bangla National Stadium. An entire nation and every Indian all over the world heaved a collective sigh and uncrossed its fingers.

Me, my family and especially my dad gives heartiest congrats to Sachin !!!His passion for the game not only keeps him going, but also gives him the opportunity to reinvent himself. Each time he goes out on to the field he seems to be raising the bar for himself.



Prime Minister of India, Mr Manmohan Singh was the first to congratulate Tendulkar. His office tweeted his message: ''I join the nation in congratulating Sachin Tendulkar on his making history – a hundred centuries. He has made India proud. Tendulkar’s long career has been a triumph of class, character and courage. Wish him many more innings and feats to continue inspiring the youth.''

To celebrate not only Sachin's but entire crickets fan's dream I have made Dill, potatoes and Red chilli cakes....



You will need:-
  • 225 g self-raising flour
  • 170 f mashed potato
  • 3 tbsp butter ( at room temprature )
  • Pinch of salt
  • 1small  red chilli finely chopped
  • Pinch of black pepper powder
  • 1 tbsp finely chopped dill
  • 1-2 tbsp milk, as required

    Method:-
    Preheat the oven to gas 8.
    Sift the flour into a bowl, and add the butter, salt, dill, and red chilli flakes.
    Mix in the mashed potato and enough milk make a soft, pliable dough.
    Roll out the dough on a well floured surface until it is fairly thin.
    Cut into near rounds using 3 in cutter.
    Grease a baking dish, place the cakes on it, and bake for 20-25 minutes or untill golden.
    Serve hot with butter, tea or soup. I served mine with dill and tomato soup. Recipe coming soon.

    Tuesday, 13 March 2012

    Aloo Panch Phoran~ Potatoes with uniquely Bengali (east Indian) spice mix

    Made n Enjoyed
    Hello readers,
    In search of one wooden salad bowl, I roamed around whole town today, but no luck :-( came home with very tired feet and light headache. So quickly had my masala tea and thought of cooking. I like to cook our dinner early, so as soon as kids come home they can have a proper meal and get on with their school work. Did not want to cook anything very fancy, just one sabji, salad and roti. Wanted to make potato sabji, cooks very quick in pressure cooker. As soon as I started heat oil to make vaghar for potatoes, I saw my masala dabba and it was lacking one ingredient...that was mustard seeds, but oil was hot and I didn't wanted to run to my pantry to get out more mustard seeds,just in time I spotted a bottle of Panch Phoran !! I thought why don't I just add panch phoran, beacause it contains mustard seeds any way.






    1. Red Chili Powder
    2. Cumin seeds
    3. Mustard seeds
    4. Cumin seeds and Corinader seeds Powder
    5. Turmeric Powder
    6. Garam Masala powder
    7. Asafoetida ( hing )

    Dinner was ready and when kids and hubby started their meal, they all came with one word "Superb", hubby started asking me about it and I explained it to him..he said he wants this sabji on our regular menu and asked me why don't I put it on my blog too ? So, just before I had my dinner I quickly took pics of this sabji, was getting dark outside too, so couldn't take good pics, but let me tell you taste was brilliant and it was lovely aromatic sabji...



    You will need:-
    • 500 g potaoes peeled and cubed
    • 150 g plum tomatoes crushed ( you can use fresh too )
    • 2 tsp green chillies and ginger finely chopped
    • 7-8 curry leaves
    • 2-3 tbsp oil
    • 1 tsp Panch Phoran ( easily available from asian shops or if you want to make at home please see my recipe )
    • Salt to taste
    • Pinch of asafoetida ( hing )
    • 1 tsp sugar ( optional )
    • 1 tsp red chilli powder
    • 1/2 tsp tumeric powder
    • 2 tsp cumin and coriander powder
    • 1/4 tsp garam masala
    • Handful of fresh chopped coriander leaves
    • 11/2 cup water
    Method:-
    Heat oil in a heavybottom pan or kadai.
    Add panch phoran and hing,when they begin to crackle add curry leaves and chopped chillies and ginger.
    Fry them just for few seconds, add crushed tomatoes. Lower the heat.
    Now add all the masala powder with salt and sugar and cook the tomatoes till oil rises to the top.
    Add potato pieces and stir well. Add 1 cup water, mix well and cover the lid and cook poatoes on a moderate heat for 15-20 minutes (stir occasionally ) or till well cooked and gravy thickens. If you think there is not much water left and potatoes are not fully cooked, add little more water. I made mine in pressure cooker with 2 whistles. Garnish with fresh chopped coriander leaves and serve hot with rice, roti or Naan bread.

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