Sunday, 31 January 2010

Pav Bhaji-with homemade jeera buns !!!(Buns with mashed vegetable curry)

For my fellow indian bloggers, i need not give an introduction to what pav bhaji is.... like brits fish and chips, pav bhaji is just as common on the roads of india...To know more about Pav Bhaji, this link is useful....

I've been making pav bhaji for as long as i can remeber...everyone has their own style how they make this dish..i too had my own way of cooking it untill I watched the programme Rhodes Across India....the fun and vibrancy that the programme showed made me want to change the way that I cooked pav bhaji...this new version is a much larger hit with the family...

  • For the bhaji sauce you will need:-

2 tbsp Olive oil

4 cloves Garlic, finely chopped

1 large or 2 medium Onion, finely chopped

400g Tomatoes, finely chopped (used plum tomatoes tin)

1/2 green bell pepper, finely chopped

1/2 yellow or red bell pepper, finely chopped

2 tsp green chillies and ginger finely chopped

1 tbsp ground Cumin

1 tsp red Chilli powder

1/4 tsp ground Cloves

1/2 tsp ground Cinnamon
 
  • For the Bhaji you will need:-

4-5 tbsp Olive Oil   (you can use butter for richer taste)


500g Potatoes  peeled and diced 
 
2 1/2 cups chopped mixed vegetables ( green beans, carrots, cauliflower, cabbage )
 
1/2 cup shelled peas (i used frozen)
 
1 small eggplant cut into 4 pieces
 
1 tsp Garam Masala
 
4 tbsp of pav bhaji Masala
 
2 tsp red chilli powder(adjust to your liking)
 
Salt to taste


  • For the Garnishing you will need:-

Fresh finely chopped coriander leaves

 Fresh Lemon wedges

  • To serve with you will need:-
Butter or soft margarine

Pav- bread rolls

  • Method:-

Cook the all vegetables in a pressure cooker with little water.  Leave a side.. For the bhaji sauce... heat the oil in a pan. Add the garlic and onion. Fry until it turns translucent, without colouring. Add the tomatoes, reduce the heat and cook for 10 minutes until they start to reduce to a pulp.Now add the remaining ingredients, stir for a few minutes then remove from the heat. Transfer to a food processor and blend until smooth. Set aside..
Now in a big heavy bottom pan heat the oil and add cooked veges without water.(leave water aside). Fry for few minutes,add bhaji sauce.  Mix well and add other spices and salt. Cook on a low heat.  Now the add Pav bhaji masala in the veg water and add bit by bit and same time mix well.cook for about 20-25 minutes on a low heat..if bhaji gets thick add little water(if you want thin bhaji, we like thin).  I leave my pan on a very low heat while we eat it..Garnish with fresh finely chopped coriander,lemon wedges and tomato-onion salad.
I served my bhaji with homemade jeera pav...RECIPE COMING SOON..
  • To serve: split the pav bread rolls in half and fry the centers in a knob of butter or oil until crisp and golden. Serve with the bhaji and njoyyy as much as we did....
















Friday, 29 January 2010

Awards !!!

My dear bloggywood buddy Kalai , Siddhi S and Sarswathi Iyer shared an awards with me, Siddhi has shared a two awards with me........so nice of them that they thought about me...I want to say thank you to all of them from the bottom of my heart....

This award has some rules which are as follows.

Rules for accepting the Kreative Blogger award :

1) Thank the person giving the award

2) Copy the award to your blog

3) Place a link to their blog

4) Name 7 things people don't know about you

5) Nominate 7 bloggers

6) Place a link to those bloggers

7) Leave a comment letting those bloggers know about the award

I would like to share these awards with :


Please accept the award !!!!!!!!!!

7 things that people don't know about me !!!!

  1. True believer in God...and humanity....
  2.  On first impression i seem to be self-centred type of person, but when they talk to me their opinion changes....
  3. I am a pure vegetarian...
  4. Very outspoken person..can be sensitive
  5. Loves to appear smart but the same time don't care how  i look...do not keep running to the beauty parlours..
  6. Loves to sleep....
  7. want to keep up with changing world and loves to learn new things...recently i started playing golf at age..........guess !!!!!!!!!!


Sunday, 24 January 2010

Mixed berries and toffee smoothie

Smoothie is one of those foods that the whole family enjoys...we normally have it in the summertime for breakfast...smoothies don't require much thought..you just have to whizz up what fruit you have lying around at the time..i didn't have a plan to make a smoothie in these cold winter months but I had some fromzen berries that were taking up room in my freezer..so I thought that I may as well use them up.  Normally I'd use a plain yogurt but this time I decided to use up the leftover toffee yogurt..it was a good combination :) It was sweet, sharp and creamy...I also managed to get in one of my daily portion of fruit and veg early in the morning..saves me have to worry about that later on.

You will need:
  • 2 cups of mixed berries - frozen (raspberries and blackberries)
  • 1 medium banana
  • 200ml Apple juice
  • 150ml Toffee Yogurt
  • 1tbsp rolled oats
Method:-

Place all the ingredients in a smoothie maker and process untill smooth.  great on it's own or with toast..

Sending this to Madhuris event Serve me Some...Juices, Shakes and smoothies..

enjoy it...

Saturday, 23 January 2010

My Healthy lunch with some awards!!!!!(jalapeño Hummus with vegetable Crudites and Mozzarella Cheese Sandwich)






I have been showered upon by some awards in a row just in one week.....really overjoyed, it really means a lot to me..Thank you Supriya  ,Jisha Dil ,and nithubala for your kindness and remembering me...you all have a wonderful blogs and mouthwatering recipes....I want to share these awards with my fellow bloggywood friends..
Renuka ,Sushma Mallay ,Gulmahor ,Kitchen Queen ,Preethy Rajiv and Asha please collect the award......


Now my healthy lunch which i had yesterday and i enjoyed it so much..jalapeño (pronounced /ˌhaləˈpeɪnjoʊ/-ha-la-pino)hummus , i made at home with Chickpea which are nutritious legumes...

You will need for Jalapeno Hummus

  • 2/3 cups garbanzos (drained; reserve 1/4 cup liquid

  • 1/4 cup tahini (sesame seed paste, made of ground sesame seeds, used jar one)

  • juice of 1 lemon

  • 1-2 cloves garlic, chopped

  • 1 tablespoon dried parsley


  • 1 teaspoon ground cumin


  • 1/8- cup jalapeno peppers(used jar one)


  • 1-2 tbsp Extra Virgin Olive oil


  • 1/2 teaspoon salt

Method:-

Place the ingredients in a food processor and process until smooth, adding reserved liquid if necessary. Eat with whole wheat pita breads and/or raw vegetables. Another way I enjoy this is as a sandwich spread with a small amount of sweet pickle relish, lettuce and tomato..

You will need for Vegetable Crudits
  • Carrots
  • Red Bell Pepper
  • Celery stick
  • Cucumber

Cut them into a small sticks and dip into hummus...njoy it!!!!

Mozarella Cheese Salad Sandwich:-

  • Light Mozarella Cheese
  • Mix Salad(Spinach,Rocket,Apollo,Saigon etc..choice is yours)
  • Fresh Basil leaves
  • 1 Tomato cut
  • 1tsp Olive oil
  • Black or green Olives
  • Sea Salt
  • 2 Slice of bread(i used my sun-dried tomato bread)here
  • Healthy Spread
Make Sandwich...njoy it..

Hope you like it as much i did...



Thursday, 21 January 2010

Sun-dried Tomato Bread



When you wake up to the smell of fresh bread in the morning....you won't even think once about going back to bed again!  Wells that's what happens to me anyway :)
The only sound that I actually like in the morning is the alarm that goes off when the bread is cooked. I do rely on my breadmaker to make different types of breads which everyone in the family loves.
I have been making this sun dried tomato bread for about 7-8 years now and its a firm favourite with everyone.  It's a great change than your ordinary white/brown bread from the supermarket. Its fun to eat the bread lovely and warm and soft- which you cant get from a supermarket. Its also very satisfying when everyone appreciates the flavourful bread....

You will need:
  • strong bread flour - 3 cup
  • sun-dried tomato - 1/4 cup (i use jarred sun dried tomatos)
  • dried mixed herbs - 1 1/2 tsp
  • Olive oil - 2 tbsp
  • Sugar - 2 tbsp
  • Salt - 1 tsp
  • Dry yeast - 1 1/4 tsp
  • Water - 1 cup
  • Oil - 2 1/2 tbsp (you can use any oil here)
Method:
Follow bread maker instructions

but if you dont own a bread maker, you can visit this site
Here

Good Luck :))

Jagruti

Tuesday, 19 January 2010

Going all the way Green with 3G Soup




Very simply and healthy soup contains three greens, easy to prepare and very hearty and feeling...makes a substantial lunch, or can be served in smaller portions as a starter....why 3G!! Check the Ingredients...

You will need:-

Large bunch watercress, washed, stalks and leaves separated
Small packet baby spinach, washed

300ml vegetable stock
500ml Skimmed Milk
1 tbsp  oil
1 large onion, finely chopped
1 medium potato, cubed
Bunch fresh mint leaves, roughly chopped
400g fresh or frozen shelled peas
Salt to taste
White pepper powder
 
Method:-
 
Chop the watercress stalks (reserving the leaves) and put into a small saucepan with the stock or water and  milk and bring to a simmer for 5 minutes. Remove from the heat and leave to infuse.
 
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato and little water, stir, cover and cook until soft. Add the mint,  spinach and peas, strain the  milk stock into the pan, discarding the watercress stalks, season and simmer for 2 minutes. Stir in the watercress leaves and turn off the heat.
 
Blend the soup with the blender and serve warm and Garnish with croutons and cream if you like...
 
Jagruti
 
 

Monday, 18 January 2010

Moong Daal and Bhaji Pudla(-Yellow Daal -Spinach Pancake)


When I started  loosing my weight few years back, I found this recipe from one of the Asian TV channels on their health progrmme.  I loved it and since i been making these pancakes... mostly I would make them on the weekend breakfast, so everyone can enjoy hot and healthy pudlas..I gets immense pleasure by making these because  I see my family finnishes them!!! Moong daal is rich in Protin, easy to digest and spinach is excellent source of getting iron and other minerals.....I added some grated carrots this time, it came out excellant...

You will need:-

  • 1 cup Yellow Moong Daal(soaked 4-5 hours or overnight)
  • 1 cup finelly chooped Spinach
  • 1/2 cup Grated Carrots
  • 3-4 green chillies
  • small piece of ginger
  • 1/2 tsp garam masala
  • Salt to taste
  • oil to fry
  • 1/4 cup Rice flour
Method:-

Make a coarse batter by grinding daal,chillies and ginger with little water in grinder.  Add masala, spinach, rice flour and salt.  Mix well.  Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat.  When very hot, stir the batter and pour about one ladalful on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an  round pancake.  Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).


Have it with any sauce or chutney..

Jagruti

Sunday, 17 January 2010

Cooking Apple Murbbo-Relish


Although i am not a huge fan of pickles and relishes....either they are very oily or loaded with sugar... but if someone offers , ofcourse i would have it, even my family they eat once or twice than it stays in their jars as showpiece....but since i've come back from India, i've started to eat again and making it too,in Gujarat, most households keep 3-4 variety of pickles and relish...they have it regular with their meal..and i got into a habbit of eating it whilst my stay in India, since i've come back i've made couple of pickles in a very small quantity....here is one of them. I've made this relish with cooking apples and some spices with sugar...

You will need:-

  • 1 cooking apple grated without skin
  • 3/4 cup Sugar
  • 1 tsp oil
  • 1/2 tsp Mustard seeds
  • 1-2 small pieces of cinamon
  • 2-3 cloves
  • 2-3 cardamom crushed
  • salt (optional) i didn't use it
Method:-

Heat oil in a non stick pan, add mustard seeds and spices after spluter add grated apple and mix well let it cook 1-2 minutes, now add sugar and mix.  Let the sugar melt and keep stirring well on a low heat for about 10-12 minutes. Add cardamom powder and let it cool....

Goes with any paratha, toasts or just have with your regular meal...if you can't get cooking apples use raw mango...

Jagruti

Friday, 15 January 2010

Surti Papdi Undhiyu (kemcho Series) Gujarati


A well known dish from Gujarati Cuisine "Undhiyu", mostly served everywhere...any gujarati restarunts, weddings or any other functions...with lots of green vegetables in sweet, tangy and green garlicy spicy sauce...i get  craving for Undhiyu in winter days and it was a perfect day today because it is Sankranti today...in Gujarat it goes very well with Jelebi.... normally undhiyu takes quite a lot of time to cook, i've used a diffrent method....

You will need:-

  • 300g Surti Papdi (small one)
  • 100g Pink Yam-cut into chunks
  • 2 Raw Banana-cut into chunks
  • 2 midium potatoes-cut into chunks
  • 4-5 Small Brinjal-slit
  • 1 small sweet potato-cut into chunks
  • 50g Green Tuver(Pigion Peas)-frozen
  • 50g Green Peas-frozen
  • Small Beetroot-cut into chunks
  • 2 small Tomatos
 Masala:-
  • 1 cup frshly chopped coriander
  • 1/2 cup dry coconut powder
  • Salt to taste
  • 3 tbsp crushed green chilli -ginger
  • 2tbsp green garlic(optional)
  • 3 tbsp Sugar
  • lemon juice
  • 1/4 tsp Hing(asafoetida)
  • 2 tbsp Dhana jeera powder
  • 1 tbsp red chilli powder
  • 1tsp garam masala
  • 1tbsp oil -----Mix all the masala and leave  a side.
Methi Muthiya:-Dumplings

  • Fresh or frozen Methi-2 tbsp
  • Gram Flour-2tbsp
  • Wheat Flour-4tbsp
  • salt to taste
  • sugar, lemon juice, oil and ajwain seeds
  • 1tsp green chilli- ginger paste
Tempring:-
  • 6-7 tbsp Oil
  • 1 tsp Mustard seeds
  • 2tbsp till (sesame seeds)
  • 1tsp Ajwain seeds(carom seeds)
Method:- for Muthiya

Mix all the stuff and make small dumplings. Normally you fry them but, i've baked them in the oven for about 12- 15- minutes. leave  a side.

Now wash all the veges and cut them. Stuff some masaia into brinjal.
Here I've changed something......
Heat the oil in a big pressure Cooker and add the tempering ingredients, after spluter add all the veges and mix.add all the masala and mix well again. Now place the brinjals on the veges and very little water.  Cook till one whistle, turn the heat off.  let it cool for 5-7 minutes, and take the pressure out from thr cooker to stop further cooking.  Now add dumplings in there and let it cook untill they are soft.


Garnish with coriander and serve hot with puris and jelebi.....

Jagruti



Thursday, 14 January 2010

White Choclate, orange and multi nuts cookies


These little cookies are made by my DD.... at her school in Food Teck lesson....she does quite lot of experiments in her school cooking lessons, She didn't have much time so she quickly mixed all the ingrediants and left for 15 minutes and baked for 20 minutes...when she brought them home they were perfect..we had with lovely masala tea..

Her recipe was like this


You will need:-


  • 1/2 cup wholmeal flour
  • 1 1/2 cup AP flour
  • White choclate flakes(grated from the bar)
  • Small piece white choclate
  • 1tbsp Orange zest
  • 2 tbsp caster sugar
  • 5 tbsp Oil or Butter-she used oil
  • 1/2 tsp Baking powder
  • 1/2 cup single cream
  • 2-3 tbsp grounded nuts(almonds.walnuts and pecan nuts)


Method:-


 Rub the flour, sugar, baking powder, choclate flakes and  zest till they turn into fine crumbs.
Mix it oil and cream. Fold in quickly till everything comes together like a soft dough.
Cover with the clingfilm and leave to rest.
Preheat the oven to Gas mark 4.  Make a small ball of the dough and place them on a baking tray.  Flatten the balls with placing a choclate chip on them.
Bake the cookies about 25 minutes or till golden.
Transfer the cokies on rack to cool.

Enjoy with cup of tea. This is going toCakes & Cookies event

Cooked up by Jagruti's DD

Wednesday, 13 January 2010

Makar Sankaranti- Date and Pistachio toffee


Wish you all Very Happy Makar Sankranti!!! 

Sakranti means to go from one place to another place (to change direction). It also means one meets another. The time when the sun changes direction from one constellation (of the zodiac) to another is known as Sankranti.Transition of the Sun from Sagittarius to Capricorn during the winter solstice in the northern hemisphere (Uttarayana) is known as Makar sakranti.



Makar Sankranti is celebrated as kite-flying day in Gujarat.This is the season when the skies are clear and the breeze seems pleasant making every body in a jubilant mood. It is the same day when mostly in every household people make sesame seeds fudge(Till chikki or Till ladoo) and take on their roof and enjoy with their family and friends....personally I believe in this season- it is beneficial to eat sesame seeds and jaggery as they both keeps your body warm.  I remember in my years when January comes, used to wait for Till Ladoo and mum also used to make Gajar ka Halwa,Undhiyoo and Puri...I guess in winter season all the veg is easily available in India....and for kite flying, i always have to hold the FIRKI for my Brother, when he loses his kite, the blame comes on me...........Enjoy the festival carefully!!!



On this day, people usually make Till Ladoo, but I decided to make Date and Pistachio toffee...I called it toffee because of its chewy texture.  It's a sugar free and fat free dish which makes a non-guilt sweety treat!

Ingredients:

  • 150 g stoneless dates


  • 1 tbsp unsalted pistachio kernels (chopped)


  • 1 tbsp dry coconut powder

Method:
In the microwave, place the dates to soften for about 1 1/2 minutes.


Then, mash the dates with a potato masher.  

Now add pistachio and mix well. Roll out into long narrow cylinder shapes on top of the dry coconut, so that the top is coated with the coconut. Leave to cool for a few minutes and then cut into small pieces.


Hope you try this recipe and that you find it enjoyable  :)

















Tuver Daal(kemcho series)gujarati

Gujarati daal is a staple in Gujarati households. It is prepared with Tuver daal and aromatic spices. It is little sweet, spicy and tangy in taste.


I made this daal in the afternoon with my typical Gujarati thaali...it has a tangy, spicy and sweet taste and has got a runny consistency...you can have it with  Phulka, Rice and Dry sabji. Suran enhances the flavour of the daal.

You will Need:-
  • 1/2 cup Tuver Daal/Arhar Daal
  • 1 small Tomato
  • 2tsp ginger-chillies crushed
  • 2 small pieces Jaggery
  • Small piece Tamarind(soaked) or 2-3 Kokum or lemon juice
  • 4-5 Curry Leaves
  • Salt to taste
  • 1 tbsp Peanuts
  • 1 tsp Mustard seeds
  • 1/2 tsp Methi seeds
  • Pinch Asafoetida
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Tumeric Powder
  • 1 1/2 tsp Dhana Jeera Powder
  • 1/4 Garam Masala
  • 1tbsp oil
  • 2-3 Small Pieces Suran(optional) elephant foot
  • Handful fresh chopped coriander
Method:-

Pressure cook the daal with Suran in sufficient water.  Mash the daal with a hand blender(this time i put my tomato in so it does go pureed, children won't notice).  Heat oil in a pan, add mustard seeds and hing after spulter add methi seeds, let it brown.  Now add daal and all the masala.Salt, peanuts,jeggary, Tamarind pulp, curry leaves and crushed CG. Add water if daal is thick.  Let it boil for 10-12 minutes on a medium heat.

Garnish with fresh coriander.
Sending this daal to Suma's event Delicious Daal ...

Jagruti

Babycorn stirfry



Sweet in flavour, Simple to make,Supereb for health !! Stirfry.....these little babbies(corn) are packed with goodness...High in vitamin C, Folic acid and Fibre....

You will need:-

  • 1 packet Baby corn
  • 1tbsp oil(olive oil)
  • 2 cloves of garlic finely chopped
  • 1/4 tsp ginger puree
  • Salt to taste
  • Dried Mix herbs

Method:-

Heat oil in a nonstick pan, add garlic let it slight brown now add ginger fry few seconds and now add baby corn cook on a hogh heat for 3-4 minutes and add salt and herbs.  Ready to serve.

Great on it's own or dip in to any Hommous and enjoy....

Jagruti

Tuesday, 12 January 2010

Toasted-Tasty Skinny Sandwiches


I have grown up in a family where fast food or junk food may be eaten rarely in India..mum never liked to eat from roadside vendors or restaurants.. even in the house she cooks healthy food. For Puris and Halwa you got to wait for special events or birthdays...when got married I started cooking fried foods and sugar loaded sweets 2-3 times a week..same time every week my waistline started going up too..than I realise why mum was so careful about our eating habits...I thought I've got to pull my socks up and first I began to eat healthy food, lots of veggies, fruits and paying visits to local Gym..I've made few changes in the house, the way i cook food..e.g olive oil,half fat cheese and skimmed milk instead full fat..so instead of samosa i make toasted sandwiches...and they give you the same satisfaction like samosas..


I love the toasted golden-brown bread and it has a lovely crispy crust on the outside that feels great to put in my mouth and bite through the soft savoury samosa filling inside..There are good nutritients inside from veg, paneer and spices...making a few changes in my diet I have gained good health...


You will need:-For Filling
Time:-25-35 minutes


  • 1 cup peas(frozen)
  • 1 cup sweetcorn(frozen)
  • 1 cup potatoes cut into a small dice
  • 1tbsp olive oil
  • 1 tsp mustard seeds
  • Pinch of hing(Asafoetida)
  • 1 tbsp Raisins or Sultanas(instead of sugar)
  • 1 tbsp Cashew nuts(good fat and Protin)
  • 1/4 cup paneer( instead full fat cheese)
  • 2 tbsp ginger-green chillies finely crushed
  • 1/2 tsp dry mango powder or lemon juice
  • 1 tbsp coarsely ground fennel, black pepper, dry coriander seeds and sesame seeds(optional)
  • 1 tsp Garam masala powder
  • 1tsp samosa-kachori powder(optional)
  • Handful fresh coriander finely cut

  • One loaf of bread( i used multigrain with seeds wholemeal)-complex carb
  • Oil to spread on bread slices(rather than butter)



Method:-

  1. Cook the veg in a microwave for 10 minutes with potatoes, you will need a little water as frozen veges will loose some water.
  2. Meanwhile spread the oil on one side of breadslices.
  3. When veg are cooked, heat oil in a pan and add musterd seeds and hing, after spulter add cashew nuts and fry on a low heat untill they go slightly golden ,add ginger- chillies and fry few seconds.  now add coarsely masala and raisins. add salt, veg,paneer, garam masala and dry ginger power,  Mix really well and mash the veg with potato masher(coarley). Turn off the heat.
  4. Turn on the toasted sandwich maker. Place the oiled side of one of the bread slices on the toaster faced down. On the dry side facing up, lay the vegetable mix and on top of this, place the dry side of the second bread slice. The oiled side of the second slice should be touching the appliance.
  5. Cook according to appliance instructions. Ideally cook for 2-3 mins.
Serve with any sauce, green chutney or mint raita.  These toasted sandwiches are very quick to make and healthy too...you can cut down lots of calories and gain good health..




This is going to Healthy fast food event by food for 7 stages of life

jagruti

KASOLI and JUGU CURRY(Corn on the cob curry with peanuts)


Jikoni, Bakudi, Sani, Kasoli......no no no i am not going insane here, when i came UK after getting married I heard all these alien words first time in my life.....and of course "Hakuna Matata Bana"....in my DH's family they speak these words, yes they are East African language...also ate first time Kasoli Curry too...my SIL makes this curry really beautifully and I have learnt it from her and made it enormous times...she makes it without onion and garlic, I added a onion-garlic.  My family loves it this version too!

Jikoni-Kitchen
Bakudi-small bowl
Sani-Plate
Kasoli-corn
Jugu-peanuts

You will need:-

  • 3-4 Cobs of corn(i used frozen, much easy)
  • 3/4 cup peanuts(powderd in a mixi)
  • 1/2 cup onoion-garlic puree
  • 2 tbsp green chilli-ginger paste
  • 3/4 cup tomato puree
  • 1tsp red chilli powder
  • 2tsp dry coriander and cumin powder
  • 1/2 tsp tumeric powder
  • 1/4 tsp garam masala powder
  • salt to taste
  • 2tbsp oil
  • fresh chopped coriander(i used frozen,runout of fresh stock)
Method:-

  1. Cook cobs in Microwave for 10 minutes with few spoons of water.
  2. Cut into small pieces.(easy to eat)
  3. In a heavy bottom pan, heat the oil and add onion-garic puree and cook till oil comes out now add chilli-ginger paste and cook further 2-3 minutes.
  4. Now add all the masala and salt, cook about 2 minutes more and add tomato puree and cook more about 3-4 minutes more.
  5. Now add cobs in the cooked masal.

5 . Add about 2 cups of water and let it cook 5 minutes, and add peanut powder and let it cook further 15-20 minutes.



6 . If greavy goes quite thick add more water, cook till you can see oil is visable in pan ana add fresh coriander and ready to serve.


Serve it with Roti and rice.  Please do try it and leave any comments or any other ideas for it.

Happy cooking
Jagruti