Kuttu Aur Aloo Ka Paratha

kuttu aloo ka paratha

Kuttu aur aloo ka paratha can be eaten in fasts of Ekadashi and Navratras. Kuttu paratha along with aloo ki sabzi are part of Navratra thali.

Recipe of kuttu aur aloo ka paratha

1 cup kuttu atta (buckwheat flour) and singhadi atta mixed in equal proportions

4-5 medium potatoes (boiled, peeled and mashed)

2-3 green chillies- chopped finely

Salt to taste

Oil to shallow fry

1. Mix all the above ingredients except oil in a bowl and knead into pliable dough. There is no need to add water, use potatoes to knead.

2. Take a small ball (peda) out of the dough and roll into a 4-5 inch diameter disk dusting in dry flour to prevent from sticking or alternatively you can make the paratha by patting the peda between your palms.

3. Heat a tava (griddle) and place this paratha on it. Roast from both sides applying oil. Similarly make other paratha from rest of the dough. Serve hot kuttu aur aloo ka paratha.

kuttu aloo paratha

Gobi Paratha

gobi paratha

Gobi paratha is one of my favorite stuffed paratha. Gobi holds a pride of place in my kitchen and so is this paratha.

Recipe of gobi paratha

Filling

1 medium cauliflower (gobhi/ gobi) - grated

1/2 tsp carom seeds (ajwain)

Salt to taste

2 green chillies- finely chopped

1/4 tsp garam masala powder

1/2 tsp amchoor (dried mango powder)

1 inch piece ginger- grated

Dough

1 1/2 cup atta (whole wheat flour)

1/2 tsp salt

2 tsp oil

Oil to shallow fry

1. Mix all the ingredients of the dough and add enough water to knead the atta into pliable dough. Cover it with a cloth and let it rest for about 20 minutes.

2. Squeeze hard grated gobi and remove the excess liquid. You can use this water to knead the dough. After 10 minutes, again squeeze hard gobi to remove any moisture that remains.

3. Mix all the ingredients under the head ‘filling’.

4. Take a ball (peda) out of the dough and roll out into a 3 inch round dusting it with dry flour to prevent it from sticking.

5. Grease this round with the help of a greased spoon or spatula. Place 1 tablespoon of gobi filling in the centre. Gather the edges of the round and reshape it into a ball. Flatten this ball by lightly pressing with hand.

5. Roll out this ball into a 6 inch round dusting it in dry flour. Roll out gently and also lift the paratha gently before placing it on the griddle.

6. Heat a tawa (griddle) and smear it with some oil with the help of a spatula. Turn the heat to medium and place the parantha on it. Cook till the underside is cooked and rawness of flour disappear. Turn over and cook the other side also. Cook both sides till they become somewhat reddish brown. While cooking the paratha, press with the spatula in between to make it crisp. Similarly cook other parathas. Serve hot gobi paratha with curd and pickle.

Bael Sherbet

bael sherbet

Its summer time folks. So how about a chilled glass of bael sherbet after coming home from the hot sun. It’s an excellent way to beat the heat. Some people don’t add sugar to it if the fruit is very sweet but then again, its optional and according to your taste. 

Recipe of Bael sherbet

1 kilogram whole bael fruit (Bilva)

 Black salt (kaala namak) – to taste

 100 grams Sugar

3 liter water

1 tsp black pepper powder (kaali mirch)

bael fruit

1. Break the bael fruit and remove the pulp. Discard the hard outer covering or shell.

2. Soak this pulp in water. Break the pulp with hands. Let it be soaked for 2-3 hours.

3. Strain it in a  strainer crushing the pulp well against the strainer.

4. Add salt, sugar and black pepper powder. Mix well and serve bael sherbet chilled.

Healthy Bytes- Bael fruit is an excellent laxative and relieves constipation. It also cleans stomach and half ripe fruit is good for digestion.

100 grams of edible portion of the bael fruit contains-

61.5% water

0% fat

2.9 % Fiber

31.8 % Carbohydrates

1.7 % Minerals

1.8 % Protein 

Bajre ki Roti (Millet Flour Flatbread)

bajre ki roti

 Bajre ki roti is made a lot in Rajasthan. They eat it with a piece of gur and it is liberally smeared with pure ghee. Initially you may find it difficult to make bajre ki roti by patting between your palms so I have shown an easier way by using polythene bag or plastic sheets. This way even a novice can make bajre ki roti.

Recipe of bajre ki roti

1 cup bajra atta (millet flour)

Salt to taste

Ghee (clarified butter)

rolling out bajre ki roti

1. Mix bajra atta with salt. Add warm water little by little to knead bajra flour into medium soft dough. There is no need to knead the dough too much.

2. Take a ball from the dough, wet your palms and pat this ball between your palms to make 4-5 inch roti. OR alternately tear a polythene bag into 2. Place 1 half on the rolling surface and place the ball on it. Cover it with the 2nd half of polythene bag.

3. Roll it into as thin round as you can. Remove the above polythene, take the roti on your right hand removing from the lower polythene.

4. Place it on a hot non-stick griddle (tava). Cook bajre ki roti from both sides till browned.

5. Remove it from the tava and smear it with ghee. Serve bajre ki roti hot with some gur (jaggery) and vegetable dish.

Moong Dal Chilla (Spiced Lentil Pancake)

moong dal chilla

These moong dal chilla have me drooling. I make them frequently in our breakfasts as me and my husband both loves them. My husband insists on onion, tomatoes so I have found an easy way out. I grind them along with soaked moong dal which gives the chilla a unique flavor and makes it easy to make. You can also call it moong dal dosa.

Recipe of moong dal chilla

1 cup dhuli moong dal (split, skinless green gram)

3 green chillies

1 medium onion

1 tomato

Salt to taste

1 tsp coriander seeds- crushed coarsely (optional)

Oil for roasting

reverse side of chilla

1. Soak mung dal for 2 hours. Drain and grind along with rest of the ingredients except oil. Add little water to get thick pouring consistency. Beat well.

2. Heat a non-stick tava (griddle). Smear it with oil. Turn the heat to low. With the help of a tablespoon, put 2 tablespoons in the centre of the tawa.

3. With the help of the tablespoon, spread the batter outwardly in the round, circular motion into a thin round. Now turn the heat to medium.

4. Pour some oil over the chilla and after about 3 minutes; turn over the cheela so that other side also gets cooked. Use a wide, thin spatula for doing this. After 2 minutes remove the moong dal chilla from the tava. Similarly make other chillas from rest of the batter. Serve hot with green coriander chutney.

Note- Always spread chilla on a low heat and cook on medium heat.

Bhel Puri Recipe

bhel puri

You can munch on this bhel puri as an evening snack or anytime when hunger pangs hit you. If you do not add too much readymade namkeen, then this is a low calorie healthy snack. Bhel puri is a delicious chaat item which is basically a Gujarati dish.

Recipe of diet bhel

2 cups murmura (kurmura/ mamra/ puffed rice)

1 small potato- boiled, peeled and cubed

1 small tomato- chopped

1 small onion- chopped

2 green chillies- chopped

1 tbsp peanuts (moongphali)

1/2 tsp chaat masala

1/2 tsp salt or to taste

Bhujia, papadi or some other readymade namkeen

3 tbsp meethi chutney (see the recipe below)

2 tbsp green chutney

1. Dry roast the peanuts in a heavy bottomed vessel (karahi). Take them out and in the same karahi, dry roast the murmura on medium heat stirring continuously till they begin to change color.

2. In a large bowl, mix all the above ingredients and serve bhel puri immediately otherwise murmura will get soggy.

Recipe of quick meethi chutney

2 tbsp sugar or gur (jaggery)

1 tbsp amchoor (dried mango powder)

1/4 tsp salt

1/4 tsp red chilli powder

1/4 cup water

1/2 tsp roasted jeera (cumin seeds)

1. Take a small heavy bottomed vessel and mix all the above ingredients in it.

2. Cook till everything dissolves and chutney gets the right consistency. Let it cool.

bhel poori

Kuttu Poori (Buckwheat Flour Fried Flatbread)

kuttu poori

I made kuttu poori during 'Navratras' but somehow forgot to post it on the blog. You can also make kuttu poori with kuttu atta only. Singhadi atta is optional. Singhadi atta binds well and also rich in Calcium. Also my mom says kuttu atta is hot on body so mixing singhadi atta leads to cooling down effect.

Recipe of kuttu poori

1 cup kuttu atta (buckwheat flour)

1/2 cup singhadi atta

3-4 medium sized potatoes- boiled, peeled and mashed

3 green chillies- chopped finely

Salt to taste

Oil to deep fry

1. Mix salt and green chillies to potato. In a bowl, mix kuttu and singhadi atta.

2. Mix potato mixture to kuttu and singhadi flour. Use potato to knead the flour into stiff dough. Add water only if there is a need. Let it rest for 5 minutes.

3. Take lemon sized ball from the dough and pat between your greased palms to make 3-4 inch round or poori.

4. Heat oil in a kadhai/wok. To check whether the oil is hot enough, put a small portion of dough into the oil. If it sizzles and comes to surface, your oil is ready. Turn the heat to medium. Gently place the poori in the oil.

4. Press the kuttu poori with a pauni (slotted spoon/ chhari). The poori will puff up. Turn over and fry from other side also. Drain the poori using the same slotted spoon on an absorbent paper. Similarly make rest of the kuttu puri from the dough. Serve hot with curd.

Microwave Green (French) Beans Foogath

french beans foogath

French bean foogath is a very simple recipe. Foogath is any vegetable dish with curry leaves and coconut. Here I have cooked it in microwave. You can also make it in a pan or a wok. Microwave French bean foogath is a main course vegetarian dish. Also check out other microwave dishes in microwave recipes category.

Recipe of microwave green (French) bean foogath

300 gms French beans (green beans/phalli) - chopped

6-7 curry leaves

1 onion- chopped

2 green chillies- chopped

Salt to taste

1 tbsp oil

1 tsp mustard seeds

Fresh grated coconut- for garnish

2 tsp lemon juice

1. Take a microwave safe bowl and put oil in it. Add mustard seeds, green chillies and curry leaves. Cook uncovered, on a High for 2 minutes.

2. Add onion and cook uncovered, on a High for 3 minutes.

3. Add green beans and salt. Cook covered, on a High for 5 minutes. Take out and mix in lemon juice. Garnish bean foogath with coconut and serve hot with roti or paratha.

Sooji Kheer (Semolina Pudding)

sooji kheer

Sooji kheer or suji ki kheer is an almost instant dessert. Today after lunch, I was craving something sweet so within no time, I prepared sooji ki kheer and polished it off as quickly. This kheer can also be called as 'Rava Payasam'. Sooji ki kheer is also good for infants as it is very light to digest.

Recipe of sooji ki kheer

1 liter milk

3/4 cup sooji (rava/ semolina/ suji)

1/2 cup sugar

A big pinch cardamom (elaichi) powder

Few threads of saffron

Chopped and toasted nuts like cashew nuts, raisins etc.

1. Dry roast sooji in a heavy bottomed pan (kadhai) over low heat till light brown. Soak the saffron threads in 1 tablespoon milk.

2. Bring the milk to boil. Add sooji little by little, constantly stirring with other hand so that no lumps are formed.

3. Cook over high heat till the mixture begins to thicken. Add sugar and cardamom powder and simmer for 2-3 minutes. Add saffron and mix well.

4. Garnish with nuts and serve sooji ki kheer hot or cold.

Methi Mathri (Fenugreek Crackers)

methi mathri

Methi mathri is one of my favorite tea time snack. I generally sun dry kasoori methi during winter season and store it. That way I have kasoori methi or dry methi leaves all year round for making methi mathri, using in aloo ki sabzi or paneer ki sabzi. Kasoori methi is also available in packets at Indian grocery stores.

Recipe of methi mathri/ mathi

2 cups maida (all purpose flour)

2 tbsp oil + for deep frying

1 tsp ajwain (carom seeds)

1 tsp salt

1/4 tsp baking soda

1 tbsp kasoori methi (dried fenugreek leaves) - crushed between palms

rolled out mathris

1. Take maida, salt, baking soda, ajwain and kasoori methi in a bowl. Add 2 tbsp oil and mix with your hands. Rub the mixture with your fingers so that oil evenly coats maida.

2. Little by little, add warm water so as to knead the all purpose flour into a stiff dough. Let the dough rest for 1/2 an hour.

3. Take walnut (akhrot) sized balls from the dough and roll out on an oiled surface into thin rounds. With the help of a fork, pierce these rounds or mathis here and there so that they don't puff up upon frying.

4. Heat sufficient oil in a kadhai/ wok or a frying pan. When the oil is hot enough, turn the heat to medium. Wait for 2 minutes, and then start putting these rolled rounds or mathris in oil.

5. Fry them on medium heat turning as needed till they begin to give a cooked look. For the final touch, increase heat so that they become golden brown. Fry the mathri in batches.

6. Drain on an absorbent paper using a slotted spoon (pauni/ chaari). Let them cool down completely before storing them in an airtight container. They stay fresh for long.

Note- Do not fry the mathri in very hot oil because then they will remain soft and not crisp. Mathri will be fried on medium heat.

Bhindi Raita (Fried Okra in Yogurt)

bhindi raita

Bhindi raita or okra raita is a South Indian style raitha where it is also called 'Vendaikai Thayir Pachadi'. Small sized bhindi is good for this raita.

Recipe of bhindi raita/ okra raita

200 gms bhindi (okra) - cut into small pieces

2 cups dahi (curds/ yogurt) - whisked

4 tbsp + 1 tsp oil

Salt to taste

1/4 tsp mustard seeds

1 dry red chilli

1. Heat 4 tbsp oil in a pan and fry the okra. Keep aside.

2. Heat 1 tsp oil in a pan and add mustard seeds and dry red chilli. When they splutter, remove.

3. Add fried bhindi, salt and above tempering of mustard seeds and red chilli to the well beaten yogurt. Serve okra raita chilled.

Bedmi Puri

bedmi puri

Bedmi puri along with aloo ki sabzi (potato curry) is a popular Uttar Pradesh breakfast. You can also have them in 'Chandni Chowk' in Delhi. You can also prepare bedmi aloo for Sunday brunch. They are simply delicious.

Recipe of bedmi puri

2 cups atta (whole wheat flour)

1/2 cup dhuli moong dal (split, skinlesss green gram)

3 green chillies

1/4 tsp garam masala

Salt to taste

1/2 tsp coriander powder

1 inch piece ginger

1 tbsp oil + for deep frying

1. Soak moong dal for 2 hours. Drain.

2. Grind together moong dal, green chillies, ginger, salt, coriander and garam masala powders in a blender.

3. Take atta in a bowl and add moong dal paste along with 1 tablespoon oil. Knead using water as needed. Cover and keep aside for 1/2 an hour.

4. Take lemon sized ball out of the dough and flatten between palms. Roll out on an oiled surface into 3-4 inch round.

5. Heat sufficient oil in a wok/ kadhai. Gently slide the rolled out bedmi puri in the oil. Press gently with a slotted spoon (pauni/ chhari) so that poori puffs up. Turn over and fry from other side also till golden in color. Drain using the same slotted spoon on an absorbent paper so that excess oil is absorbed.

6. Serve bedmi puri hot with aloo ki sabzi.

Chana Dal Pulao

Chana dal pulao is a hearty pulao which needs a little planning but well worth it. Every spoon full is a delight.

Recipe of chana dal pulao

1 cup long grain basmati rice

1/2 cup chana dal (split Bengal gram)

1/2 tsp cumin seeds

4 laung (cloves)

1 piece of dalchini (cinnamon)

2 moti elaichi (brown cardamom)

2 tej patta (bay leaves)

Salt to taste

3 cups of water

1 tablespoon ghee (clarified butter)

1. Wash and soak chane ki dal for 2 hours, drain. Wash and soak rice for 20 minutes, drain.

2. Heat ghee in a pressure cooker. Add cumin seeds, cloves, cinnamon, brown cardamom and bay leaves. Fry till they splutter and change color.

3. Add chana dal and stir fry for 2-3 minutes. Add water and salt. Close the lid of the cooker and pressure cook to 2 whistles. Let the pressure drop down naturally before opening the lid of the cooker.

4. Add rice and pressure cook to 1 whistle. Let the pressure drop down. Open the lid and take out on a serving platter. Serve hot chana dal pulao with curds and salad.

Ragda Patties (Aloo Tikki Chaat)

ragda patties

Ragda patties are a famous chaat item of Mumbai. It is known as aloo tikki ki chaat in Northern India. In one of my earlier blog posts, I have given the recipe of preparing aloo tikki or patties and now have given its link below. You can also put chopped onion and green coriander leaves over the ragda patties.

Recipe of ragda patties (pattice)

Ingredients of ragda

1 cup safed matar (dry white peas/ white watana)

1/4 tsp turmeric powder

A pinch of hing (asafoetida)

Salt to taste

Recipe of aloo tikki (patties)

Rest of the ingredients

1 tsp chaat masala

Green chutney

Sweet tamarind (imli) chutney

Beaten curd

1. To prepare ragda, wash and soak white peas overnight or for at least 6 hours. Drain.

2. Place soaked white matar along with water, salt, turmeric powder and hing. Pressure cook peas till soft. Mash them a little. Keep ragda warm.

3. Prepare aloo tikki or patties as given.

4. Place pattice in a plate and place warm ragda over it.

5. Spoon green chutney, sweet tamarind chutney and curd over the ragda pattice. Sprinkle chaat masala over it. Serve ragda patties hot.

Nan Khatai (No Egg Indian Biscuit)

nan khatai

Nan khatai is a traditional Indian and Pakistani no egg biscuit or cookie. Nan khatai were the first biscuit I ever tried. When I first tried them, they looked like chocolate biscuits due to over heating of oven. I got the exact formula after trying 2-3 times. These nan khatai vanish within no time. They just melt in the mouth.

Recipe of nan khatai/ biscuits

1 cup maida (all purpose flour/ refined flour)

1/2 cup powdered sugar

1 tsp baking powder

4-5 tablespoons ghee (clarified butter)

½ tsp cardamom (elaichi) powder

1. In this season ghee remains in a semi- melted state. I took it as it is. In a bowl mix ghee and powdered sugar. Beat it well till it becomes lighter in color and fluffy.

2. Sieve together maida and baking powder and mix cardamom powder. Add ghee-sugar mixture to maida. Knead it into soft dough. Let it rest for a while. Preheat the oven at 180 degrees for 10 minutes

3. Line a baking tray with cookie sheet. (I used aluminium foil as cookie sheet was not available and greased it with few drops of ghee).

4. Make small round balls from the dough and flatten them between your palms. Place these on a baking tray keeping a distance between them.

5. Bake at 180 degrees for 15-16 minutes or till they turn slightly brownish both from the bottom and upper side. Let them cool completely before digging your teeth in these scrumptious nankhatai.

Poha Chivda

poha chivda

Poha chivda or chivda or chidwa is a snack made in many parts of India but it's very popular in Maharashtra. You need a thin variety of poha for this healthy snack. It's an anytime snack or namkeen. You can also have it as a tea time munchie without bothering about the calories as it is not fried and does not use too much oil. You can store the chivda in an airtight container as it remains fresh for about a month.

Recipe of poha chivda/ chidwa

6 cups thin poha (beaten rice/ flattened rice)

2 tsp mustard seeds

4 tbsp peanuts

4 tbsp dalia (roasted chana dal)

3 tbsp oil

2 tsp salt

1/2 tsp turmeric powder

7-8 curry leaves

Green chillies (finely chopped) or red chilli powder

1. Put poha in a microwave safe bowl and microwave it for 2 minutes uncovered, stirring after 1 minute. Check if the poha has become crisp, if not cook for 30-40 seconds more. If you do not use microwave, then you can also dry roast the poha in a kadhai till they crisp out.

2. In a mortar using pestle, grind the salt into thin powder.

3. Heat oil in a kadhai/wok. Add mustard seeds. When they pop, add green chillies and curry leaves. Cook for a minute.

4. Add peanuts and dalia. When they turn somewhat brown, add turmeric powder and salt.

5. Add poha and mix quickly. Keep mixing it for 3-4 minutes. Turn off the heat.

6. Cool the chivda and store in an airtight container.

Aloo choliya (Potato and Green Chickpeas Curry)

aloo choliya

So many of us have childhood memories of peeling the pods and consuming straight the seeds inside called choliya or green chickpeas.  Some people used to roast the stems containing pods over fire and get roasted choliya. Besides eating them raw, here is a recipe of choliya curry combined with aloo.

Recipe of aloo choliya

2 medium aloo (potato) - peeled and cubed

150 gms choliya (hara chana/ fresh green chickpeas)

2 tomatoes

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

2 green chillies

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/4 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

1/2 tsp coriander powder

1 tbsp oil

choliya

1. Grind together onion, tomatoes, ginger, garlic and green chillies into a smooth paste.

2. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing.

3. Add onion-tomato paste and all the spices and salt. Fry till oil begins to separate.

4. Add choliya and aloo. Add 2 cups of water and close the lid of the cooker. Pressure cook to 3 whistles. Serve aloo cholia hot with roti or rice.

(Grapes) Angoor ki Chutney

angoor ki chutney

Angoor ki chutney or grapes chutney is delicious sweet sour chutney. It is a great accompaniment to meals. Not only it is tasty but angoor ki chutney is also nutritious.

Recipe of angoor ki chutney

2 cups grapes (angoor)

1/2 tsp black salt

1 tsp grinded black pepper

100 gms grinded sugar

1. Wash grapes thoroughly. Make puree of grapes in a blender.

2. Add sugar, salt and black pepper and grind again in a blender.

3. Take out angoor ki chutney in a bowl and serve with meals. It stays fresh for 4-5 days in fridge.

Pav bhaji

pav bhaji

Pav bhaji or pao- bhajee is a popular Indian street food which originated from Mumbai but is now eaten all over India and also outside India. Pav means bread and bhaji is a term used for vegetable and curry dish. The pav bhaji masala used in this recipe is a special blend of spices. You can get it from any Indian grocery store. In the recipe below, I have added a variety of vegetables to the bhaji. If you want to add less variety, then you can just add potatoes, cauliflower, capsicum and green peas apart from onion, tomatoes of course.

 

Recipe of pav bhaji

2 medium potatoes

½ small cauliflower (gobi)

1 medium capsicum (shimla mirch)

¼ baingan (eggplant)

A small piece of kaddu (pumpkin)

1 carrot

¼ band gobi (cabbage)

½ beet root (chukandar)

¼ cup shelled green peas (matar)

2 medium onions- chopped finely

4 medium tomatoes- pureed

3 green chillies- crushed

2 tsp ginger garlic paste

1 tsp oil + 3 tbsp butter

Salt to taste

2 tsp Pav bhaji masala

1 tbsp tomato sauce

Butter to toast the pav

8 pav buns

Chopped onion and coriander leaves to garnish

Juice of 1 lemon

2 lemons- cut into wedges

1. Put roughly chopped vegetable pieces in a food processor to get very small pieces.

2. Place vegetables in a pressure cooker with ½ cup water and salt. Let 2-3 whistles come, then simmer on low heat for 10 minutes. Open the cooker when pressure drops and mash the boiled veggies with the potato masher.

3. Heat oil and butter in a non- stick pan and add minced onion and green chillies. Sauté till light golden.

4. Add ginger- garlic paste and sauté for 1 minute. Add Pav bhaji masala and cook on medium heat for 1 minute.

5. Add tomato puree and tomato sauce. Cook on medium heat for few minutes stirring constantly.

6. Now add mashed vegetables and cook on medium heat for 3-4 minutes stirring occasionally. Turn off heat and squeeze 1 lemon in the bhaji and mix. Garnish bhaji with chopped onion and coriander leaves.

7.  Slice each pav bun horizontally into 2 and toast in butter and a little pav bhaji masala. Toast on both sides on a griddle (tava) till crisp and golden.

8. Serve pav with bhaji and lemon wedges. Serve hot.

Aloo Sowa ki Sabzi (Potato with Dill)

aloo sowa ki sabzi

Sowa is not an everyday ingredient in Indian cooking. Sowa is known as Dill in English and suva and shepoo in Indian languages. Sowa or dill is very nutritious being green, leafy. Sowa has carminative properties and helps in digestion. Dill also has anti- cancer properties. Consuming aloo sowa ki sabzi is a great way of having sowa in your diet.

Recipe of aloo sowa ki sabzi

3 medium potatoes (aloo) - peeled and cubed

1 small bunch sowa (dill/ suva/ shepoo) - washed and chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1/2 tsp cumin seeds

Salt to taste

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

sowa (dill)

1. In a pan, heat mustard oil to smoking point that is till vapors start coming out of it. Add cumin seeds.

2. When cumin seeds change color, add sowa and aloo. Add salt and all the spices except amchoor. Mix well and lower heat. Cook covered on medium-low heat, stirring occasionally.

3. Cook till potatoes are tender. Uncover and increase heat. Cook stirring till potatoes get a roasted look. Turn off heat and add amchoor and mix. Serve hot aloo sowa ki sabzi with roti or paratha.

(Potato Curry) Aloo ki Sabzi 2

aloo ki sabzi

I have earlier posted a recipe of aloo ki sabzi with gravy but it used onion and garlic in the gravy. This recipe of aloo bhaji can be a part of ‘Sattvic Ahaar’ as it is devoid of onion, garlic. It can also be made as a part of fasting food or ‘Vrat ka Khana’. This sabzi tastes absolutely delicious.

Recipe of aloo ki sabzi/ bhaji

3 medium aloo (potato) - boiled, peeled

2 tomatoes- diced

1 tsp kasoori methi (dried fenugreek leaves) - crushed between palms

Sendha salt to taste

1/2 tsp turmeric powder

1 cup water

1/2 tsp red chilli powder (cayenne pepper)

1 tbsp ghee (clarified butter)
How to cook aloo ki sabzi

1. Break potatoes by your hands to get uneven pieces.

2. Heat ghee in a kadhai/ wok or a pan. 

3. Add potatoes and 1 cup water. Add salt and all the spices.

4. Add tomatoes and kasoori methi. Mix well and turn the heat to medium. Cover the lid.

5. Stir occasionally and cook till gravy thickens to desired consistency. Serve hot aloo ki sabzi.

Gajar ka Paratha (Carrot Flatbread)

gajar ka paratha

Gajar ka paratha or carrot paratha is a super nutritious food since it is loaded with Vitamin A. It's both healthy and tasty. Gajar ka paratha is also a healthy breakfast option and good way to start your day.

Recipe of gajar ka paratha/ carrot paratha

1 cup atta (whole wheat flour)

4-5 carrots- grated

Salt to taste

1/4 tsp kasoori methi (dried fenugreek leaves)

1/4 tsp ajwain (carom seeds)

A pinch of turmeric powder

Oil to shallow fry

1. In a bowl, mix all the ingredients except oil together. Add water to knead it into pliable dough.

2. Take a ball (peda) out of the carrot dough. Roll it into a 6 inch round dusting with dry flour as needed.

3. Heat a tava (griddle) and place this round or paratha on it. Cook from both sides applying oil till gajar ka paratha turn golden brown with brown-black specks in it. Serve hot carrot paratha with curd or pickle.

Shalgam ka Bharta (Mashed and Spicy Turnip)

shalgam ka bharta

This recipe of shalgam ka bharta or sabzi was told by a friend of mine who is also a neighbor. She is a good cook and told me many recipes which I will be sharing with you. My husband adores shalgam ka bharta and so do I.

Recipe of shalgam ka bharta/ bhurta

3-4 shalgam (turnip)

1 medium onion- chopped

2 tomatoes- chopped

3-4 cloves garlic- chopped

1 inch piece ginger- chopped

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1 tbsp oil

shalgam (turnip)

cubed shalgam

1. Wash and peel shalgam. Chop them into thick cubes.

2. Place shalgam in a pressure cooker along with 1/2 cup of water. Cook to 2 whistles.

3. Strain and discard the liquid. Mash shalgam roughly.

4. Heat oil in a pan and add cumin seeds. When they change color, add hing.

5. Add onion and sauté till light brown. Add ginger and garlic. Fry for 1 minute.

6. Add tomatoes and salt and all the spices. Cook till tomatoes become soft and pulpy.

7. Add shalgam and mix well. Cook covered on a low heat for 5-7 minutes stirring occasionally. Serve hot shalgam ka bharta with rotis.