fastindianrecipes.com

Khichdi

This is one of the simplest recipes of khichdi you can imagine. Great not just for sick people but also when you want to eat light after a heavy lunch. Skip adding ghee on top of khichri if you are calorie conscious.

Recipe of rice moong dal khichdi/ khichri

1 cup rice

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

4 cups of water

1 tbsp ghee (clarified butter)

1/2 tsp cumin seeds

Salt to taste

1/2 tsp turmeric powder

A pinch of hing (asafoetida)

1/4 tsp red chilli powder

1. Wash and soak rice and moong dal for 10 minutes. Drain.

2. Heat ghee in a pressure cooker and add cumin seeds. When they turn darker, add hing.

3. Add rice, dal, salt, both the spice powders and water. Mix and close the lid of the cooker.

4. Pressure cook to 3 whistles and let the pressure drop down naturally before opening the lid. Serve khichdi hot with ghee on top and curd/ yogurt on the side.

bharwa tinda

Yesterday, I made bharwa tinda or stuffed tinda with dal to go with rotis. I cook  both bharwan and sliced tinda sabzi since I am a fan of gourds and this is no exception.

Recipe of bharwa tinda

300 gms or 7-8 small tinda (apple gourd/Indian baby pumpkin)

1/2 tsp red chilli powder (cayenne pepper)

1 tsp saunf (fennel) powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp garam masala powder

Salt to taste

1/2 tsp turmeric powder

1/2 tsp coriander powder

A pinch of hing (asafoetida)

1 tbsp oil

tinde stuffed with spices

1. Peel and wash tindas. Make ‘+’ shaped cuts on each tinda without separating them from the base.

2. Mix salt and all the masalas (except turmeric powder and hing) in a small bowl.

3. Fill this masala in all tinda (as shown in picture).

4. Heat oil in a pan and add turmeric powder and hing. After few seconds, add bharwa tinda.

5. Cook, covered, and on a low heat till tinda gets lightly browned from the underside. Turn over tinda and cook, covered till other side also gets cooked.

6. Serve bharwa tinda hot with roti or paratha.

tori ki sabzi

This is one of the simplest methods of making tori ki sabzi. You don’t need to add water since tori has lot of water. Add 1 tablespoon water if you are cooking in a pressure cooker and cook to 2 whistles. Tori is a light summer vegetable and can also be given to sick people. Being green, tori is full of nutrition.

Recipe of tori ki sabzi

4-5 tori (courgette/ ridge gourd/ snake gourd/ turai)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

Salt to taste

1/4 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

tori

1. Peel, wash and cut tori in small rounds.

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

3. Add tori pieces and all the spices and salt. Mix and lower heat to medium-low. Cook covered, stirring ocassionally.

4. Cook till tori turn tender. Turn off the heat and serve tori ki sabji hot with roti.

aloo parwal ki sabzi

Today I cooked aloo parwal ki sookhi sabzi with phulkas and it really tasted yum. Parwal or pointed gourd is more famous in Bengal and Orrisa side of India. They call this sabzi allo potol.

Recipe of aloo parwal ki sabzi

200 gms parwal (pointed gourd/parmal/parval/potol)

2 big potatoes- peeled

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

Salt to taste

3/4 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp cumin seeds (jeera)

A pinch of hing (asafoetida)

1 tbsp oil

1. Scrape parwal with a knife and wash (do not remove the peel). Make a slit vertically and remove any hard seeds. Cut each parwal lengthwise into 4 pieces. Similarly cut potatoes into fingers.

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

3. Add aloo, parwal, salt and all the spices except amchoor. Give it a good mix. Turn the heat to low and cook covered. Stir occasionally.

4. Cook till parwal gets tender. Turn off the heat and mix in amchoor. Serve aloo parwal ki sabzi with roti or paratha.

Tahari (tahiri)

Tahari or tahiri is a spicy vegetable pulao from Uttar Pradesh. You can also call it vegetable biryani. Tahari is usually eaten with curd or raita.

Recipe of tahari/ tahiri

1 cup rice - washed and soaked for 20 minutes

1 big onion- sliced

2 tsp ginger-garlic paste

2 cups chopped vegetables like cauliflower, potato, carrot, beans and green peas

1/2 tsp red chilli powder

1/2 tsp cumin seeds

2 bay leaves (tej patta)

4-5 cloves (laung)

1 big cardamom (moti elaichi)

A small stick of cinnamon

Salt to taste

1 tbsp ghee (clarified butter)

1. Heat ghee in a pressure cooker and add cumin seeds, bay leaves, cloves, cardamom and cinnamon. Let them change color.

2. Add onion and sauté till light brown. Add ginger-garlic paste and fry for 1 minute.

3. Add chopped vegetables and stir fry for 1 minute.

4. Drain the soaked rice and add to the cooker. Add salt and red chilli powder. Stir fry for 1 minute.

5. Add 2 cups of water and mix everything. Pressure cook to 1 whistle. Let the pressure drop down naturally before opening the lid of the cooker. Serve hot tahiri with curd or chutney.

aloo parwal

Aloo parwal ki sabzi is also known as allo potol in Orissa. Parwal is one of the lesser known vegetables of India but we cook it regularly. I had an earlier blog post of bharwa parwal or stuffed parwal. Parwal is both delicious as well as nutritious being green vegetable.

Recipe of aloo parwal ki sabzi

200 gms parwal (pointed gourd/parval/parmal/potol)

2 big potatoes (aloo) - peeled and cubed

2 tomatoes

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

3/4 tsp coriander powder

1/4 tsp garam masala powder

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

scraped parwal

1. Scrape parwal using a knife (not peel), removing tips and tail. Wash and slit vertically from 1 side so as to remove any hard seeds. If there are no hard seeds, then chop the whole parval.

2. Grind onion, tomatoes, ginger, and garlic to a paste.

3. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing. Add onion-tomato paste and all the spices and salt.

4. Cook till oil begins to separate from the masala. Add aloo parwal and 2 cups of water.

chopped aloo parwal

Aloo matar ki sabzi

This is my (actually my husband’s) simplest recipe of aloo matar which works out well for me. Earlier also I blogged about aloo matar ki sabzi but this one is easier. Even a beginner can try this curry. Since this sabzi contains no onion garlic, it can be eaten during fasts.

Recipe of aloo matar ki sabzi

2 medium aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - fresh or frozen

2 tomatoes- diced

Salt to taste

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1/2 tsp turmeric powder

Few coriander leaves (cilantro) - chopped

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1. Heat oil in a pan or kadhai/ wok. Add cumin seeds and when they crackle, add hing.

2. Add aloo and matar. Add all the spices and salt and mix. Add 1 cup water.

3. Add diced tomatoes and turn the heat to medium. Cook covered till matar turn tender.

4. Cook till you get the desired gravy consistency. Garnish with coriander leaves. Serve aloo matar hot as a side.

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.

Kuttu poori with curd

I made kuttu poori during ‘Navratras’ but somehow forgot to post it on the blog. You can also make kuttu pooris 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 flour 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 roll out on a lightly oiled surface, into a 3-4 inch round.

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 rolled poori in the oil.

4. Press the kuttu ki 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 ki puri from the dough. Serve hot with curds.

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.