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roti ki sabzi

Happy janmashtami to all my readers. Roti ki sabzi may not be the best recipe shared on this auspicious day i.e. Lord Krishna’s birthday but this is the recipe I am sharing with you today (hehehe). If you have some leftover rotis from last night’s supper, then you can put them to good use by making roti ki subzi.

Recipe of roti ki sabzi

5 sookhi (dry) roti

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

1/2 tsp red chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tbsp oil

Salt to taste

2 tomatoes- chopped

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

2. Add tomatoes and all the spice powders and salt. Cook till tomatoes get mushy.

3. Break sookhi rotis into small pieces and add to the pan. Cook till rotis become soft. Serve roti ki sabzi hot.

Stuffed tomato

Yesterday I cooked stuffed tomato or bharwa tamatar for dinner. I used paneer for stuffing tomato but you can also use paneer with boiled and mashed potato for this recipe. Stuffed tomato is a very delicious side with rotis. Try it to believe it. What’s more, it can be made quickly if you are entertaining some guests.

Recipe of stuffed tomato

5-6 medium tomatoes (tamatar)

100 gms paneer (cottage cheese) - crumbled

1 inch piece ginger- grated

1 onion- chopped

Salt to taste

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1 tsp kasoori methi (dry fenugreek leaves)

2+2 tsp oil

Chopped coriander leaves

1. Wash tomatoes and pat dry. Remove top of the tomato like a cap and keep aside.

2. Scoop out pulp of the tamatar and chop the edible portion of the caps. Set aside.

3. Heat 2 tsp oil in a pan and add cumin seeds. When they change color, add onion and ginger. Sauté till light brown.

4. Add pulp and chopped caps of tomato. Add salt, red chilli powder and garam masala. Cook till pulp turns dry.

5. Add paneer and kasoori methi. Cook, mixing, for 1 minute. Remove from fire and let the paneer masala cool.

6. Preheat oven at 180 degree C. Stuff this paneer mixture inside the hollow tomato. Arrange the stuffed tomato on a greased baking tray.

7. Pour 2 tsp oil mixed with 1/4 tsp salt on all the tomatoes. Bake at 180 degree C for 15 minutes or till tomato turn soft. Take out stuffed tomato in a serving bowl and garnish with coriander leaves.

Stuffed tomato in Microwave

Place stuffed tomato in a microsafe bowl and cover with a microsafe lid or a cling film with holes pierced. Before covering, Pour 2 tsp oil mixed with 1/4 tsp salt over the bharwan tamatar. Cook on a High for 5 minutes or till tomato turn soft.

Bharwa tamatar

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.

Simple potato fry

I make this simple potato fry often and everyone in my family relishes them. It’s quite easy to make and you can use amchoor (dried mango powder) if anardana powder is not available. Potato fry is made in many different ways and this is my version of the delicious potato dish.

Recipe of simple potato fry

3 medium potatoes- boiled, peeled

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

Salt to taste

1/2 tsp coriander powder

3/4 tsp anardana powder (dried pomegranate powder)

1 tbsp oil

1. Break the potatoes unevenly by hands or you can cube them.

2. Heat oil in a pan and add mustard seeds. When they pop, add potato pieces. Add all the spices and salt. Mix well.

3. On a medium heat, stir fry the potatoes. Keep removing the scrapings on the walls of the pan. Fry till potatoes turn crisp. Take out from the pan and serve potato fry hot.

Kairi ki sabzi

Kairi ki sabzi is a delicious accompaniment to meals. It stays fresh for 2-3 days in fridge. This is my mom’s recipe of using unripe mangoes. So, instead of kairi, you can also use mango which is not ripe enough to consume.

Recipe of kairi ki sabzi/ aam ki subzi

2-3 kairi (raw mango/kachcha aam)

1/4 tsp turmeric powder

1/2 tsp cumin seeds

1/2 tsp red chilli powder (cayenne pepper)

Salt to taste

1/2 tsp saunf (fennel) powder

1 tbsp gur (jaggery)

1 tbsp oil

1/2 tsp garam masala

1. Peel and cube kairi.

2. Heat oil in a pan and add cumin seeds. When they change color, add kairi pieces.

3. Add salt and all the spices except garam masala. Add 1 cup water and let it come to boil.

4. Add jaggery and lower heat. Cook covered till kairi softens, stirring occasionally.

Aam ki subzi

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.

french bean 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. This is a main course vegetarian dish. Also check out other dishes in microwave recipes category. This is on request by some readers for microwave dishes especially Shruti. So, this is for you shruti!

Recipe of microwave green (French) bean foogath

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

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.

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

Kamal kakdi curry

Kamal kakdi is known by various names like bhein, kamal kakri and lotus stems. It’s a popular dish among Punjabis and Sindhis. Some people prepare pickle, kofte and chips of kamal kakdi but here I am sharing the recipe of it’s curry with aloo.

Recipe of kamal kakdi (bhein) aur aloo ki sabzi

2 medium kamal kakdi (bhein/ lotus stems)

2 medium potatoes (aloo) - peeled and cubed

2 onions

3 tomatoes- pureed

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1/2 tsp cumin seeds

kamal kakdi aur aloo ki curry

1. Peel, wash and chop kamal kakdi into 1/2 inch pieces. Grind onions, garlic and ginger into a paste.

2. Place kamal kakri along with water and salt in a pressure cooker and cook to 2 whistles. Drain the excess water.

3. In the same pressure cooker, heat oil. Add cumin seeds and let them change color. Add onion paste and sauté till light brown.

4. Add all the spices and salt and sauté for 1 minute. Add tomato puree and fry till oil begins to separate from the masala.

5. Add kamal kakdi and potatoes. Add 2 cups of water and close the lid of the cooker. Pressure cook to 4 whistles. Serve hot kamal kakdi aur aloo ki subzi garnished with coriander leaves with roti or paratha.