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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 chholia. Besides eating them raw, here is a recipe of choliya curry combined with potato.

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 (fresh green chickpeas)

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 potato. 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.

Healthy Bytes- Chickpeas are a good source of Zinc, Protein and Folate. They are high in dietary fiber and low in fat. Chickpeas are good for diabetics.

Ghugni

Ghugni is a Bengali version of chole or ragda. Here I have used chickpeas but green peas or matar is also used for making ghugni. In Bengal, Bihar, Orissa and Assam, ghugni is usually eaten as an evening snack. It is also a popular chaat and street food.

Recipe of ghugni/ ghoogni

1 cup kabuli chana (chickpeas/ garbanzo beans)

1 onion- chopped

1 tomato- chopped

1 bay leaf (tej patta)

1 black cardamom

1 green cardamom

2-3 cloves (laung)

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1 tsp ginger-garlic paste

1 1/2 tbsp oil

Salt to taste

1 onion- cut into rings for garnish

1. Soak the kabuli chana overnight. Drain.

2. Pressure cook chana with water for 25-30 minutes.

3. Heat oil in a kadhai/ wok. Add bay leaf, cloves, cumin seeds and cardamoms. Let them splutter.

4. Add onion and sauté till light brown.

5. Add ginger-garlic paste and sauté for 1 minute.

6. Add tomato and rest of the spices and salt. Cook till oil begins to separate.

7. Crush a handful of chana and add along with rest of the boiled chana.

8. Boil on a high heat for 3-4 minutes. Lower heat and simmer for 2-3 minutes. Cook till you get the desired gravy consistency.

10. Garnish with onion rings and serve ghugni hot with either roti, luchi, poori or rice.

Lauki ke kofte

Lauki ke kofte or lauki kofta are my hubby dear’s favorite. Like many people he doesn’t care much for lauki ki sabzi but can eat kofte any time. It takes a little time and practice to make perfect lauki kofta but the result is well worth it. This dish is liked by kids also as it contains deep fried pakoras (fritters).

Recipe of lauki ke kofte or lauki kofta

Kofta

1/2 kg lauki (bottle gourd/ ghiya/ doodhi)

1 cup besan (gram flour/ chickpea flour)

1/2 tsp salt

1/4 tsp red chilli powder

Oil to deep fry

Gravy

3 tomatoes- pureed

1 inch piece ginger

2 onions

3 green chillies

4-5 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

3/4 tsp coriander powder

Salt to taste

1/4 tsp garam masala powder

1 tbsp oil

Chopped coriander leaves (cilantro) for garnish

Fried koftas

1. Peel, wash and grate lauki. Squeeze genlty to remove excess water. There is no need to squeeze hard. Reserve the liquid for gravy.

2. Mix lauki, besan, salt and red chilli powder. Mix well and beat with your hands.

3. Heat enough oil in a kadhai/ wok. Drop small portions by your hand or a tablespoon in the hot oil. Fry koftas on medium heat, then when they appear cooked, increase heat to give them brownish color. Fry in batches. These fritters or pakoras are called kofte.

4. Drain kofte on an absorbent paper and keep aside.

5. To prepare the gravy, grind together onion, ginger, garlic and green chillies.

6. Heat oil in a pan and add cumin seeds. When they change color, add hing. Add onion paste and fry till light brown.

7. Add tomato puree. Add salt and turmeric, coriander and garam masala powders. Fry till oil begins to separate.

8. Add 1 cup water and give 1 boil. You can also add the reserved liquid from lauki. Add kofte and simmer on a low heat for 5-7 minutes. Adjust water according to consistency of the gravy you want. Serve hot lauki ke kofte garnished with chopped coriander leaves.

Lauki kofta

sarson ka saag

Sarson ka saag along with makki ki roti makes an ideal Punjabi meal. Sarson and makki ka atta comes in winter so this is the time to relish this delicious fare. Serve with a small piece of gur (jaggery).

Recipe of sarson ka saag

1 kg sarson (mustard greens)

250 gm palak (spinach)

2 tbsp makki atta (maize flour/ cornmeal)

4-5 green chillies- washed and caps removed

3 tomatoes- chopped

2 onions- chopped

1 inch piece ginger- chopped

2 tbsp ghee (clarified butter)

1/2 tsp cumin seeds

Salt to taste

1. Clean and wash sarson and palak. Chop leaves of palak and sarson. Chop soft parts of sarson stems and peel and chop lower parts of stems. Discard the lowest parts of sarson stems.

2. Place sarson and palak alog with 2 cups of water, salt and green chillies in a pressure cooker. Cook to 4 whistles. Grind the saag in a blender to a coarse paste. It should not be too fine.

3. Add makki ka atta and cook uncovered on medium heat for 15-20 minutes stirring occasionally.

4. Heat ghee in a pan and add cumin seeds. When they change color, add onion and sauté till light brown.

5. Add ginger and fry for 1 minute.

6. Add tomatoes and cook till tomatoes turn mushy and ghee begins to separate.

7. Pour this tadka (tempering) over sarson da saag and mix well. Serve hot sarson ka saag with makki ki roti.

Lauki and mangodi sabzi

This lauki and mangodi sabzi is rather an unusual combination but trust me lauki and mangodi go well together. Mangodi is sun dried lentil dumpling. Here the lentil used is split skinless green gram or dhuli moong dal. I have used granular mangodis in this recipe but bigger sized mangodis can also be used.

Recipe of lauki and mangodi sabzi

1 small lauki (bottle gourd/ ghiya/ doodhi) - peeled and chopped

1/2 cup mangodi (sun dried lentil dumplings)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

2 tomatoes- pureed

1 inch piece ginger- chopped

Salt to taste

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp red chilli powder

2+2 tsp oil

1. Heat 2 tsp oil in a pressure cooker and fry mangodis in it. Roast mangodis till they turn reddish brown. Drain and keep aside.

2. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add ginger and sauté for 1 minute.

3. Add tomato puree and all the spices and salt. Fry till masala begins to leave oil from sides.

4. Add lauki pieces and mangodi. Add enough water and close the lid of the cooker. Let 1 whistle come. Then turn the heat to medium. Let 3 more whistles come. Open the lid of the cooker when pressure drops down naturally. Serve hot lauki aur mangodi ki sabzi with roti or boiled rice.

aloo wadi

Wadis in the recipe of aloo wadi are Amritsari wadiyan. Wadi is sun dried spicy urad dal (black gram) dumpling or nugget. When you make aloo wadi, take care not to add too much salt or spices as wadi is already very spicy. I prefer not to add any red chilli powder or garam masala powder. It’s basically a Punjabi dish and very tasty.

Recipe of aloo wadi/ wadiyan

2-3 large wadis (dried spicy urad dal dumplings)

3 medium potatoes- peeled and cubed

1 onion- chopped

2 tsp ginger-garlic paste

2 tomatoes- pureed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp coriander powder

1/2 tsp turmeric powder

2+2 tsp oil

1. Break urad dal wadiyan into small pieces.

2. Heat 2 tsp oil in a pressure cooker and roast wadi pieces till aromatic but don’t roast too much otherwise they will burn. Drain. Soak the roasted wadi pieces in 1 cup of water.

While you make rest of the preparations, let them be soaked.

3. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion and sauté till onion become pink.

4. Add ginger-garlic paste and sauté for 1 minute. Add tomato puree, salt, turmeric and coriander powders. Fry for 2-3 minutes.

5. Add potatoes, wadi and enough water. Mix well. Close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium. Let 3 more whistles come. Turn off the heat. Open the lid when pressure drops down naturally. Serve hot garnished with coriander leaves.

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

Salt to taste

1/2 tsp turmeric powder

1/2 tsp coriander powder

1 cup water

1/2 tsp red chilli powder (cayenne pepper)

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

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

2. Heat oil in a kadhai/ wok or a pan. Add cumin seeds and when they change color, add hing.

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 with poori or paratha.

Aloo ki sabzi

Aloo ki sabzi or aloo bhaji is a staple in many Indian households including mine. I cook potatoes in many different ways, some recipes I have already blogged about and some I will be sharing in future. Aloo ki sabzi tastes great with roti, paratha, poori and kachori. Some people even have it with rice.

Recipe of aloo ki sabzi

3 medium potatoes (aloo) - boiled and peeled

2 medium tomatoes- pureed

1 onion

1/2 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/4 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

Salt to taste

1/2 tsp coriander powder

1 tbsp oil

1. Break aloo with your hands to get uneven pieces. Grind together onion, ginger and garlic.

2. Heat oil in a pan and add cumin seeds. When they change color, add hing. Add onion paste and sauté till it gets light brown.

3. Add tomato puree and all the spices and salt. Fry till oil begins to separate from the masala.

4. Add potato pieces and mix. Add 1 cup water and lower heat. Cook covered for 5-7 minutes. Serve hot aloo ki subzi with poori or paratha.

aloo bhaji

Matar mushroom

This is a simple recipe of matar mushroom, not like that of restaurants but the way it is cooked at home. I try to blog about recipes which we can prepare and eat on an everyday basis with not much fuss.

Recipe of matar mushroom

200 gm button mushroom (khumb)

1 cup shelled peas (matar)

2 tomatoes- pureed

1 onion

2-3 cloves garlic (optional)

1 inch piece ginger

1 tbsp oil

1/2 tsp cumin seeds

3/4 tsp coriander powder

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/4 tsp garam masala powder

2 bay leaves (tej patta)

1. Mince together onion, ginger and garlic. Clean, wash and cut each mushroom into 4 pieces.

2. Heat oil in a pan and add cumin seeds and bay leaves. When they change color, add onion paste. Sauté till light brown.

3. Add tomato puree and all the spices and salt. Fry till oil start to leave the masala.

4. Add green peas and mushroom. Add 1 cup water; cover the lid of the pan and lower heat. Cook for 10-12 minutes till mushrooms and matar are tender and you get the desired consistency of the gravy. Serve hot with roti or rice.

Papad ki sabzi

Papad ki sabzi or Poppadom curry is rather unusual but tasty dish from the land of Rajasthan. I cook it when I run short of vegetables or I feel like having chatpati, spicy bhaji. Papads are always in stock in my kitchen. It’s quick and easy and papads or poppadoms are readily available at any Indian grocery store.

Recipe of papad ki sabzi or papad ka shaak

2 big papads (poppadom)

1 cup sour curd (yogurt)

1/2 cup boondi

2-3 whole dry red chillies

1 tbsp besan (gram flour/ chickpea flour)

1/2 tsp coriander powder

1/4 tsp turmeric powder

Salt to taste

1/4 tsp red chilli powder

1/2 tsp cumin seeds

1/4 tsp garam masala

1 tbsp oil

A pinch of hing (asafoetida)

1. Roast the papads and break them into 1 inch pieces.

2. Mix curd, besan and 1 cup water and beat well. I use blender to beat it.

3. Soak papad pieces and boondi in 2 cups of hot water for 2-3 minutes. Drain.

4. Heat oil in a pan and add cumin seeds. When they change color, add hing and broken dry red chillies. Fry for 1 minute.

5. Add red chilli powder and yogurt mixture. Add rest of the spices and stir till it boils.

Papad curry