Thursday, February 27, 2014

Chutney Aloo | Dhania Aloo | Chaat Recipes

Chutney Aloo | Dhania Aloo | Chaat Recipes

recipe of making chaat with cilantro and potatoes
Coriander is a healthy ingredient with lots of maganese, folic acid, vitamin C and vitamin K. Coriander leaves help to reduce bad cholesterol(LDL). We generally use it as garnish, in order to increase its intake in our diet, one easy method is to make chaat from it.
Chutney aloo or Dhania aloo is a famous North Indian Chaat recipe with lots of fresh coriander(dhania) leaves in it.
You can also serve this recipe as an appetizer. In this recipe first chutney is prepared and then combined with boiled potatoes and other spices, if you have already both things in fridge you can prepare it within 5 minutes.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 15 mins | Cooking Time : 05 mins | Serves :4
Recipe Category: Chaat Recipes | Recipe Cuisine: North Indian

Ingredients for Chutney Aloo:

Coriander(dhania)leaves-3 cups
aloo(potatoes)-8
ginger-1”piece
green chilies-6
salt-to taste
cumin seeds-1 teaspoon
chaat masala-1 teaspoon
lemon juice-2 teaspoon
oil-2 teaspoon

Method:

  1. boil potatoes, peel them and cut them into thick roundles
  2. grind coriander leaves alongwith ginger and green chillies.
  3. step 1 of making chutney aloo
  4. Heat oil in a pan, add cumin seeds as they crackle, add boiled potato slices, roast them till they are pinkish in color from both sides
  5. step 2 of making chutney aloo
  6. add chaat masala powder, salt, chutney and lemon juice to it, mix well, cook for 1-2 minutes by gently turning it.
  7. step 3 of making chutney aloo
  8. Spicy and tasty chutney aloo chaat is ready to serve

Notes:

In this recipe I have used red potatoes(lal aloo) as their starch is of good quality, they are firm in texture.
You can also make this recipe with baby potatoes.
Mint flavored aloo bhujia can be used as a garnish, gives a nice crunch and flavor to this recipe.
Want to know more about health benefits of coriander leaves refer to this article of TOI
Searching for similiar recipe please try pudiney waley aloo.
This recipe is participating in cook with coriander event
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Sunday, February 23, 2014

Amla Jam | Gooseberry Jam

Amla Jam | Gooseberry Jam

recipe of making amla jam
Amla or Gooseberry is rich in Vitamin C and other nutrients.
Homemade Jam is a method of preserving any fruit for further use. I always prefer Homemade Jams to packed one as they are free from artificial color and preservatives.
Today I am sharing with you my recipe of Homemade Gooseberry Jam made with only 3 ingredients.

Preparation Time : 05 mins | Cooking Time : 20 mins| Serves :1 small bottle
Recipe Category: Jams | Recipe Cuisine: Indian

Ingredients:

amla or gooseberry-15
sugar-2cups
green cardamom(powdered)-6

Method:

  1. Wash amla thoroughly, let them air dry in vegetable strainer for 5 minutes
  2. Place them on the turntable of Microwave, Micro high them for 5 minutes
  3. Give them standing time(time on which food is placed in Microwave after switching it off )
  4. step 1 of making amla jam
  5. Discard seeds of gooseberries and grind them to fine puree
  6. Take a wide pan, add gooseberry puree, sugar and cardamom powder, mix well
  7. cook this mixture on high flame till sugar dissolves(hardly take 2 minutes)
  8. Adjust the flame to medium to low, stirring continuously cook till mixture starts drying up and gooseberries start turning to transparent, this will take approx 12 minutes(during this process instead of stirring continuously you can stir after every 2 minutes but keep eye on it.
  9. step 2 of making gooseberry jam
  10. last 5 minutes of cooking are very important, set the flame to low, take a plate test ( refer to my earlier post of mango jam) if jam passes the test means it is ready else require more cooking time approx 2 minutes. Homemade gooseberry Jam is ready.

Notes:

Amla has lot of pectin in it hence no need to add pectin. If not using Microwave, you have to boil gooseberries till soft and then grind them to puree, along with boiled water many nutrients drain, you can use that water for kneading chapatti dough or use it in dal. Cooking time will increase this will take approx 40-45 minutes.
Don’t overcook Jam and don’t cook on high flame else it will become hard and sticky and it will be difficult to spread it.
Difference that I have noticed in both cooking methods(boiling or microwaving) is that after microwaving gooseberries remain sour and sufficient amount of sugar is required else Jam tastes sour. If looking for another recipe made from gooseberry, you can also try amla chutney recipe.
If you want to know what more you can do with your microwave please check these microwave oven cooking tips.
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Thursday, February 20, 2014

Stir Fried Lima Beans | Sem Phali Ki Sabzi

Stir Fried Lima beans | Sem Phali ki Sabzi

recipe of making stir fry lima beans
Lima beans or sem phali is usually served as a side dish, like other green beans these are rich in fiber and other nutrients. Lima beans are firm in texture hence proper cooking requires time, to overcome this step I have microwaved lima beans in this stir fry.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves :4
Recipe Category: Side Dish | Recipe Cuisine: North Indian

Ingredients for Stir Fried Lima Beans:

Lima beans: 250gms
Tomatoes-2(chopped)
Garlic – 15-20 pods
Green chillies- 4-5
Ginger-1”piece
Salt-to taste
Coriander powder-1 tablespoon
Garam masala powder- ¼ teaspoon
cumin seeds-1 teaspoon
oil-1 tablespoon
lemon-1

Method:


  1. Clean lima beans by removing their side threads with knife and chop them .
  2. li> Peel and crush garlic pods
    step 1 of making stir fried lima beans
    Stir Fried Lima Beans
  3. Wash lema beans, place them in a microsafe container, sprinkle some salt over them, micro high them for 4 minutes.
  4. Heat oil in a pan add crushed garlic as it turns pinkish in color, add cumin seeds roast till they crackle, add tomatoes, lima beans along with salt and turmeric powder, cook for 3-4 minutes on low flame, stir once, at this stage you can cover the lid of pan.
  5. Add green chillies, ginger and remaining spices, mix well cook for another 2 minutes,
    step 2 of making lima beans
    Just before serviing add lemon juice to it, Lima beans are ready to serve.

Notes:

If you are not microwaving beans, cooking time will be increased at this step you have to cook till they are soft.
You can also made lima beans with potatoes
If looking for other recipes rich in fiber, you can check crispy clusterbeans,  beans potato stir fry and green moog dal vada.
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Sunday, February 16, 2014

Mashed Eggplant | Baingan Ka Bharta

punjabi baingan ka bharta recipe

Mashed Eggplant | Baigan ka Bharta

Baingan ka bharta is a Punjabi recipe goes well with chapati, you can have this with any other flour roti like rice roti or bajre ki roti. In this recipe eggplants or baingan is roasted on a direct flame, this step gives this recipe a smoky flavor for which Punjabi bharta is known for.In different parts of India bharta is prepared in different ways with slight variations . In this recipe I am using peas along with baingan you can also make plain bharta without using peas
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves :4

Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

baingan or eggplants-2
peas-1/2 cup
onions-2
tomatoes-4
green chillies-4
ginger-1”piece(grated)
red chillipowder-1/2 teaspoon
coriander powder-1 tablespoon
garam masala powder-1/4 teaspoon
salt-to taste
oil-1 tablespoon

Method:



  1. Finely chop onions
  2. chop tomatoes and green chillies
  3. Wash and roast eggplants on direct flame from all sides till soft , remove skin and wash them thoroughly, roughly chop them.
  4. step 1 of baigan ka bharta
  5. heat oil in a kadhai or pan add chopped onions roast till golden in color, add red chillipowder, coriander and chopped tomatoes along with ginger and green chillies mix well.
  6. step 2 of baigan ka bharta
  7. cover the lid and cook for 2-3 minutes, mash tomatoes with spatula, add chopped eggplants mash them continuously for 2-3 minutes.
  8. shift mashed eggplants(baingan) to one side of pan, making a place for peas, add peas now sprinkle some salt over peas and remaining over the bharta , don’t mix peas with mashed eggplants(refer to pic)
  9. step 3 of baigan ka bharta
  10. simmer the flame, cover the lid, let it cook for 5-6 minutes, check peas if they are uncook, cook them for another 2-3 minutes, mix well, sprinkle garam masala over it.
Baingan ka bharta is ready to serve.

Notes:

You can also add turmeric in bharta , I like its red color.
You can cook peas first by adding one teaspoon of oil in kadhai, sprinkle some salt over it cook for 3-4 minutes and remove them from pan and then follow the remaining step of recipe.
You can also microwave eggplants on high for 4-5 minutes, and then on direct flame for few seconds.( after microwaving peeling eggplants is difficult, direct flame breaks its skin and peeling is easy.)

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Tuesday, February 11, 2014

Sabudana Vada | Deep Fried Snacks

Sabudana Vada | Deep fried Snacks



recipe of making sabudana vada indian deep fried snack
Sabudana Vada is deep fried snack recipe which is served with chutney.  This recipe required preparations like soaking sabodana or sago pearls  and boiling potatoes, so if you are planning to serve this as evening snack you have to soak sago pearls minimum 3 hours prior of making . Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 3 hours | Cooking Time : 15 mins | Serves :8

Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Potatoes: 7-8 boiled , peeled and mashed
Sago pearls-1 cup(soaked for minimum 3 hours)
Green chillies-4-6
onion- 1 chopped
Red chilli powder-1/2 teaspoon
Roasted peanuts(crushed)- 2 tablespoon
Salt- to taste
Oil – for deep frying
Mint powder- 1 teaspoon

Method:

  1. If soaked sago pearls have water in them, put them in strainer to drain excess water
  2. Take a bowl add potatoes and all the other ingredients except oil, mix well.
    step 1 of making sabudana vada
  3. Divide the mixture into equal portions , make ball of it, take each ball with the help of finger make a hole in center this will give it shape of vada
  4. Prepare all vadas in the same way.
  5. Heat sufficient oil in kadhai, till smoking point.
    step 2 of sabudana vada
  6. Drop 2-3 vadas at a time
  7. Deep fry them on high flame from both sides till golden brown in color

Notes:

Oil should be hot, else vadas will stick to kadhai, after dropping them in oil wait for 2 minutes and then turn else they will stick to skimmer.
There is no need to add any binding agent in vadas as sago is sufficient, mixture should be firm and dry
Without using onion in this recipe you can prepare it for fast or vrat. Use sendha or satvik salt instead of regular salt.
You can also try green moong dal vada recipe.

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Saturday, February 8, 2014

Palak Paneer | Punjabi Palak Paneer Recipe

recipe of making punjabi palak paneer

Palak Paneer | Punjabi Palak Paneer Recipe

Palak Paneer is a Punjabi main course recipe, fried paneer(cottage cheese ) cubes are simmered in gravy made from onion tomatoes and pureed spinach.
Palak paneer goes well with rice as well as roti, to enhance its taste soya methi leaves are used in winter and in summer kasoori methi is used.
Adding cream is optional, in my day2day cooking I don’t use cream in it but if cooking for guests or on certain occasions cream is added. In this recipe I used soft spinach leaves small in size also known as desi palak.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10 minutes | Cooking Time : 20 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

Spinach or palak leaves-300gms
Paneer or cottage cheese-200gms
Onion-1 big
Tomatoes-4
Soya methi leaves- 1/2cup
Red chilli powder-1/2 teaspoon
Ginger-1 “ piece
Garlic-6-8pods(crushed)
Coriander powder-1tablespoon
Garam masala powder-1/4 teaspoon
Turmuric powder-1/4 teaspoon
Salt – to taste
Oil- 2 tablespoon for gravy+extra for deep frying paneer

Method:

  1. Roughly chop onions
  2. Chop tomatoes and green chillies, grate ginger.
  3. Clean and wash palak and soya methi leaves
  4. Cut paneer in cubes and deep fry them
    step 1 of making palak paneer
  5. Heat 2 tablespoon of oil in a pressure cooker, roast onions in it till golden brown in color, add crushed garlic roast for a minute , add redchilli powder, tomatoes, green chillies and ginger mix well.
  6. Add turmeric coriander powder and salt to it.
    step 2 of making palak paneer
  7. Add washed greens mix well cook on high flame for 2-3 minutes, add 1 tablespoon of water ot it, cover the lid and let is cook for 3 whistles. Let it cool.
  8. Open the lid of pressure cooker with the help of hand blender blend it to smooth puree.( if not using hand blender you have to grind it till smooth paste.)
  9. Add the fried paneer cubes to it, mix gently, simmer the flame and let it cook for 5 minutes with lid covered(don’t lock the lid simply place over it)
    step 3 of making palak paneer
  10. Finally sprinkle garam masala powder over it, palak paneer is ready to serve.
Notes:
soya and methi leaves add flavor to this dish.
You can also add raw paneer cubes without frying them.


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Thursday, February 6, 2014

Methi Pakora | Fenugreek Fritters

recipe of making methi pakora

Methi Pakora | Fenugreek Fritters

Methi Pakora is my favorite tea time snack in winter prepared with fresh fenugreek leaves. When you have already cleaned methi leaves in fridge these fritters can be made within minutes along with tea on other side of gas stove.
These fritters are slightly bitter in taste, but as far as health benefits of fenugreek leaves are concerned it ok to have slight bitter taste. In order to balance the taste chopped onions and few spinach leaves can be added to it.
Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows

Preparation Time : 10 minutes | Cooking Time : 10 mins | Serves :4
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Methi or fenugreek leaves-1 cup
Garlic pods-6 to 8(crushed)
Onion-1(chopped)
Gram flour or besan-1 cup
Carom seeds or ajwain-1/4 teaspoon
Green chillies-4-6(chopped)
Salt –to taste
Garam masala powder-1/8 teaspoon
Amchur powder-1/2 teaspoon
Water-1/2 cup
Oil-for deep frying

Method:

  1. Clean, chop and wash methi leaves
  2. In a mixing bowl, add methi leaves, onion, garlic,besan, salt, green chillies, carom seeds, garam masala powder and amchur powder.
    step 1 of making methi pakora
  3. Gradually adding water make a thick batter
  4. Heat oil in a kadhai, take 3-4 teaspoons of oil from it and mix it in pakora batter.
  5. With the help of spoon drop small fritters in hot oil, fry them on high flame as they start changing the color, turn them, adjust the flame to medium and fry them till crisp.
    step 2 of making methi pakora
  6. Remove one batch of fenugreek fritters from kadhai and place them on tissue paper.
  7. Fry all the pakoras with the remaining batter.
  8. Serve with a cup of tea or simply chutney of your choice.

Notes:

Batter should be thick(not of pouring consistency), you can adjust it by adding some more besan to it.
First fry fritters on high flame, else they will absorb more oil. If looking for other recipes made with fresh fenugreek leaves you can check methi matar pulao, raswaley methi aloo or methi ka cheela and for other fritters recipe you can try palak pakora, bread pakora or onion fritters.
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