- Home
- Soups & Drinks
- Appetizers & Snacks
- Vegetables (Subzis)
- Special Vegetable Curries
- Beans & Daals
- Chicken Dishes
- Mutton Dishes
- Indian Breads(Rotis)
- Seafood & Egg Dishes
- Rice Dishes
- Indo-Chinese
- Fusion cuisine
- Desserts & Sweets
- Accompaniments
- Kid's Corner
- Maharastrian Dishes
- Desi Mix
- A-Z of indian spices & herbs
- Questions & Suggestions
- My Blog
- Diwali/festival recipes
Cabbage/Patta Gobhi Vegetable(Kobichi Bhaji)
Ingredients:-
3 cups cabbage shredded
1/4 cup channa daal soaked in water
2-5 curry leaves
1/4 tsp mustard seeds
A pinch of hing/asofoetida powder
1/4 cup peas (optional)
few carrots pieces shredded(optional)
1 tsp urad daal
2 green chillies chopped
1 tsp turmeric powder
1 tbsp oil
Coconut fresh
Salt to taste
Coriander leave/Cilantro for garnishing.
3 cups cabbage shredded
1/4 cup channa daal soaked in water
2-5 curry leaves
1/4 tsp mustard seeds
A pinch of hing/asofoetida powder
1/4 cup peas (optional)
few carrots pieces shredded(optional)
1 tsp urad daal
2 green chillies chopped
1 tsp turmeric powder
1 tbsp oil
Coconut fresh
Salt to taste
Coriander leave/Cilantro for garnishing.
- In a pan take oil. Once hot add the mustard seeds, once they crackle add hing, curry leaves urad daal, channa daal & green chillies.
- Then add the cabbage, peas & carrots.
- Then add the turmeric powder, salt & cook cabbage on a open flame. Cook till done.
- Garnish with coconut & coriander leaves. Serve with roti.
Baingan Bharta(Roasted eggplant/brinjal vegetable)
Ingredients:-
Eggplant/Brinjal 1l big
1 tsp cumin seeds
1 onion chopped fine
1 tomato chopped fine
1 tsp of ginger-garlic paste
1 tsp coriander-cumin powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 green chilly chopped fine
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:
Eggplant/Brinjal 1l big
1 tsp cumin seeds
1 onion chopped fine
1 tomato chopped fine
1 tsp of ginger-garlic paste
1 tsp coriander-cumin powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 green chilly chopped fine
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:
- Roast the eggplant in a toaster or a convection oven by applying oil from all sides at 350 degress F.
- Cool down completely. Take off the charred skin of the eggplant & mash it.
- Then in a pan take oil, once hot add the cumin seeds & the green chillies.
- Then add the onions & fry for a minute then add the ginger-garlic paste. Fry again for a minute till the raw smell of garlic goes away. Then add the tomatoes and cook till they get pulpy.
- Then add all the Turmeric powder, red chilly powder, coriander cumin powder & garam masala powder.
- Finally add the eggplant & mix well. Add the salt.
- Garnish with coriander leaves. Serve hot with rotis.
Gobhi Ki Subzi
Ingredients:-
Cauliflower 1/2 cut into florets
1 medium onion chopped fine
1 large tomato finely chopped
Ginger-garlic paste-1 tsp
1 potato boiled & mashed
Paneer few cubes
Carrots chopped into square pieces
Broccoli cut into florets
Red Bell pepper cut into long strips
Coriander seeds-1/2 tsp
Cumin seeds-1/2 tsp
Black peppercorns-few
Red chilly whole
1 tsp pav bhaji masala
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
Cauliflower 1/2 cut into florets
1 medium onion chopped fine
1 large tomato finely chopped
Ginger-garlic paste-1 tsp
1 potato boiled & mashed
Paneer few cubes
Carrots chopped into square pieces
Broccoli cut into florets
Red Bell pepper cut into long strips
Coriander seeds-1/2 tsp
Cumin seeds-1/2 tsp
Black peppercorns-few
Red chilly whole
1 tsp pav bhaji masala
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
- In a pan take oil. Once hot add the onions & fry till golden brown. Then add the ginger-garlic paste fry for a minute then add the tomatoes.
- In another pan dry roast the coriander seeds, cumin seeds,black peppercorns & red chilly & grind them to a fine powder.Add the ground masala & bav bhaji masala to it.
- Then add the vegetables & mashed potato accept the paneer & cooke them with little water if required. Cook the cauliflower till it is 3/4 done & then add the paneer cubes.
- Garnish with coriander leaves.
Mixed Vegtable Tawa Subzi
Ingredients:-
1/2 cup carrots cut into squares
1/2 cup peas
1/2 cup french beanscut into long strips
1/4 cup whole corns(boiled & removed from stem)
1 onion cut into long strips
1 tomato chopped fine
1 tsp pav bhaji masala
1 bell pepper cut into long pieces
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp ginger-garlic paste
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-(1)In a pan take oil & once hot add the onions till onions are golden brown. Then add the ginger-garlic paste saute for a while. Then add the tomatoes along with the pav bhaji masala, red chilly powder turmeric powder & roast till oil leaves the masala. Then add the vegetables & cook them for a while.
(2)Once the vegetables are cooked add the green pepper & serve with roti/chapati.
1/2 cup carrots cut into squares
1/2 cup peas
1/2 cup french beanscut into long strips
1/4 cup whole corns(boiled & removed from stem)
1 onion cut into long strips
1 tomato chopped fine
1 tsp pav bhaji masala
1 bell pepper cut into long pieces
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp ginger-garlic paste
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-(1)In a pan take oil & once hot add the onions till onions are golden brown. Then add the ginger-garlic paste saute for a while. Then add the tomatoes along with the pav bhaji masala, red chilly powder turmeric powder & roast till oil leaves the masala. Then add the vegetables & cook them for a while.
(2)Once the vegetables are cooked add the green pepper & serve with roti/chapati.
Sweet & Sour Potato
Ingredients:
3 Potatoes
2 onions (cut into cubes)
Few raisins (washed)
1 chopped tomato
2 teaspoon chopped green chili
1-teaspoon turmeric powder
1 tbsp of oil
Salt & sugar according to taste
Coriander leaves for garnishing
Procedure:-
Boil the potato and cut into medium pieces.
Heat the oil in a pan and add the sliced onion.
When onion becomes brown add washed raisins and fry it for 2 min.
Add chopped tomato & green chili and mix it properly.
Add turmeric powder, salt & sugar to taste.
Add pre-boiled potato & cooked it for 5 min.
Sweet & sour potato is ready.
3 Potatoes
2 onions (cut into cubes)
Few raisins (washed)
1 chopped tomato
2 teaspoon chopped green chili
1-teaspoon turmeric powder
1 tbsp of oil
Salt & sugar according to taste
Coriander leaves for garnishing
Procedure:-
Boil the potato and cut into medium pieces.
Heat the oil in a pan and add the sliced onion.
When onion becomes brown add washed raisins and fry it for 2 min.
Add chopped tomato & green chili and mix it properly.
Add turmeric powder, salt & sugar to taste.
Add pre-boiled potato & cooked it for 5 min.
Sweet & sour potato is ready.
Pav Bhaji
(It is the most favorite street food in India, it is basically a spicy mix of vegetables served with pav or buns)
Ingredients:-
Pav available in indian grocery or burger buns
Pav bhaji masala - 2 tbsp
3 onions chopped fine
2 tomatoes chopped fine
2 big potatoes boiled & mashed
1/2 cauliflower boiled & mashed
1/4 cup cauliflower florets kept separate
1/2 cup green peas boiled & mashed
1 tsp red chilly powder or to taste
1 tbsp ginger garlic paste
A blob of butter
Lime juice as needed
2 tbsp oil
Salt to taste
Cilantro for garnishing
Method:-
Pav available in indian grocery or burger buns
Pav bhaji masala - 2 tbsp
3 onions chopped fine
2 tomatoes chopped fine
2 big potatoes boiled & mashed
1/2 cauliflower boiled & mashed
1/4 cup cauliflower florets kept separate
1/2 cup green peas boiled & mashed
1 tsp red chilly powder or to taste
1 tbsp ginger garlic paste
A blob of butter
Lime juice as needed
2 tbsp oil
Salt to taste
Cilantro for garnishing
Method:-
- In a pan take oil, once hot add the 2 of the finely chopped onions.
- Fry them till onions turn pink. Then add the ginger-garlic paste. Fry till the raw smell of garlic goes away.
- Then add the tomatoes. Then add little salt & red chilly powder. Then add the pav bhaji masala & roast.
- This is an important step in pave bhaji. Roast the above mixture till it becomes pulpy. One should roast for about 20-25 minutes.
- Then add the mashed vegetables. Add the blob of butter.
- Finally add the cauliflower florets kept aside. Boil the mixture till the cauliflower florets are half cooked.
- Adjust salt.
- Meanwhile heat a skillet. Once hot spread butter on the bread on the inside & toast them on the skillet.
- While serving spread some of the remaining onion on the bhaji along with some cilantro & lime juice. Serve with the toasted bread on side.
Ambat Batata(Sweet-Sour Potato Curry)
Ingredients:-
Potatoes-2 cut into long thick strips
1 tsp mohori(mustard seeds)
1 tsp cumin seeds
1 tsp red chilly powder
1/2 tsp turmeric powder
a pinch of hing or asafoetida powder
1/2 tsp dry fenugreek seeds
2 tbsp coconut & 2-3 black peppercorns ground into a thick paste
3-4 curry leaves
Jaggery 1/4 cup
Tamarind paste-1 tsp
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)In a pan take oil, once hot add the mustard seeds, cumin seeds & asafoetida powder. Once they crackle add the fenugreek seeds & the curry leaves.
(2)Add the potatoes and then add turmeric powder, chilly powder & salt. Cook the potatoes.
(3)Once the potatoes are cooked add the jaggery, tamarind paste give it a quick boil.
(4)Then add the ground coconut, check salt & garnish with coriander leaves on top.
Potatoes-2 cut into long thick strips
1 tsp mohori(mustard seeds)
1 tsp cumin seeds
1 tsp red chilly powder
1/2 tsp turmeric powder
a pinch of hing or asafoetida powder
1/2 tsp dry fenugreek seeds
2 tbsp coconut & 2-3 black peppercorns ground into a thick paste
3-4 curry leaves
Jaggery 1/4 cup
Tamarind paste-1 tsp
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)In a pan take oil, once hot add the mustard seeds, cumin seeds & asafoetida powder. Once they crackle add the fenugreek seeds & the curry leaves.
(2)Add the potatoes and then add turmeric powder, chilly powder & salt. Cook the potatoes.
(3)Once the potatoes are cooked add the jaggery, tamarind paste give it a quick boil.
(4)Then add the ground coconut, check salt & garnish with coriander leaves on top.
Capsicum/Green Pepper Curry (Bhopali Mirchiche Panchamrut)
Ingredients:-
Green pepper/Capsicum 2 cut into square pieces
1 tsp mustard seeds
A pinch of hing/asafoetida powder
1 tsp sesame seeds
1 tsp coriander leaves
4-5 methi seeds
1/4 cup crushed peanuts
2 tbsp jaggery
1 tbsp tamarind paste
1/4 cup grated coconut
1 tbsp oil
1 tsp turmeric powder
Red chilly powder to taste
Salt to taste
Method:-
Green pepper/Capsicum 2 cut into square pieces
1 tsp mustard seeds
A pinch of hing/asafoetida powder
1 tsp sesame seeds
1 tsp coriander leaves
4-5 methi seeds
1/4 cup crushed peanuts
2 tbsp jaggery
1 tbsp tamarind paste
1/4 cup grated coconut
1 tbsp oil
1 tsp turmeric powder
Red chilly powder to taste
Salt to taste
Method:-
- In a pan take oil, once hot add the mustard seeds, once mustard seeds crackle add the hing.
- To this add the capsicum pieces with turmeric powder, salt & red chilly powder.
- Cook the capsicum by adding some water to it. Then add the tamarind paste & after 1 minute add the jaggery.
- In a separate pan take 1 tsp of oil & roast the sesame seeds, coriander seeds & methi seeds & then add the coconut fry the coconut till it turns brown. Grind the above mixture in a blender with water & make a thick paste.
- Add this to the capsicum. Finally add the crushed peanuts. Bring it to a quick boil.
- Serve with chapati or rice.
Tawa Potato(Batata Bhaji)
Tawa Potato(Batata Bhaji)
Ingredients:-
Potatoes:-5 medium peeled & cut into small pieces
1/2 onion cut into long strips
1/2 tsp turmeric powder
2 tsp cumin seeds
Curry leaves few
Red chilly powder to taste
A pinch of asafotida powder
1 tbsp oil
Garlic-2 cloves chopped fine
Ginger-1 tsp
1 green chilly chopped fine
Salt to taste
Coriander leaves for garnishing
Method:-
Potatoes:-5 medium peeled & cut into small pieces
1/2 onion cut into long strips
1/2 tsp turmeric powder
2 tsp cumin seeds
Curry leaves few
Red chilly powder to taste
A pinch of asafotida powder
1 tbsp oil
Garlic-2 cloves chopped fine
Ginger-1 tsp
1 green chilly chopped fine
Salt to taste
Coriander leaves for garnishing
Method:-
- In a pan take oil once hot add cumin seeds & hing(asafoetida powder, curry leaves & take out this tadka.
- Then add onions to the pan & roast till it changes color to brown.
- Then add the potatoes, turmeric powder, red chilly powder & salt & mix.
- Close lid & cook on a medium-low flame.
- Make a mixture of ginger garlic & green chillies add it to the tadka made above. Mix it.
- Then add this mixture to the pan once potatoes are cooked.
- Garnish with coriander leaves.
Kadhai Paneer
Ingredients:
Paneer – 16 oz
Coriander Seeds – 1 tsp
Fenugreek Seeds – 1/4 tsp
Whole Dry Red Chilli – 1
Cumin Seeds – 1tsp
Black Peppercorns – 1/4 tsp or to taste
Oil – 1 tbsp
Onion – 1, small, finely chopped
Tomatoes – 2, med. finely choppedor tomato paste
Ginger-Garlic paste-1 tbsp
Green Chillies – 1 finely chopped
Salt – to taste
Coriander Leaves – for garnishing
Procedure:-
1. Put the whole spices (coriander seeds, cumin seeds, peppercorn, dry red chilli, fenugreek seeds) in a skillet, turn the heat on med to low and dry roast them.
2. Transfer to a bowl and allow it to cool down.
3. Once it has cooled down, finely grind the roasted spices.
4. Heat the Oil in a medium skillet on medium heat.
5. Once the Oil is hot, add in the Onions and cook till they turn translucent.
6. Add in the Ginger-Garlic paste, Green Chillies, Tomatoes, Ground Spices and Salt.
7. Mix well and cook uncovered for about 5 minutes.
8. Add in the Paneer, mix and cover and cook till the moisture has been soaked in by the panee
9. Once done, garnish with Coriander leaves.
10.Serve hot with chapatis, naans, tandoori rotis.
Mushroom Masala
Ingredients:
Mushrooms – 1 packet
Oil – 1 tbsp
Bay Leaf – 1
Cloves – 4
Cinnamon Stick – 1″ pc.
Turmeric Powder (haldi) – 1/4 tsp
Onion – 1, large or 2 small (finely chopped)
Salt – to taste
Ginger Garlic paste – 1 tbsp (finely chopped)
Green Chillies – to taste (finely chopped)
Tomatoes – 1, large or 2 small (finely chopped)
Cumin-Coriander Powder – 1 tsp
Red Chillie Powder – to taste
Garam masala powder-1 tsp
10 cashewnuts ground into a fine powder
Coriander leaves for garnishing
Method:
1. Heat the Oil in a pan on medium heat.
2. Once hot, add the Bay Leaf, Cloves and Cinnamon Stick or powder.
3. Fry for about 20 seconds.
4. Add in the onions & then add the turmeric powder & stir the onions for 5 minutes.
5. Mix well and Salt the Onions to help speed-up the cooking.
6. Add in the Ginger-Garlic paste and the Green Chillies and cook for 3-4 minutes.
7. Add in the Tomatoes & cook for about 10-12 minutes.
8. Keep stirring in between.
9.Add in the Coriander-Cumin powder and the Red Chilli Powders and mix well.
10.Add in the Mushrooms and 1/2 cup water & cashewnut powder mix and allow them to cook uncovered.
11.At this point check the salt
12.Once the Mushrooms are cooked, add garam masala.
13.Garnish with Coriander leaves
14.This dish goes well with chappatis, rotis, naans & plain rice.
Methi Subzi(Methi/fenugrek leaves cooked with toor daal & seasoned with garlic)
Ingredients:-
1/2 bunch methi washed & chopped fine
1/4 cup toor daal cooked
10-12 peanuts fully cooked
1-2 whole red chillies or to taste
1 green chilly(optional)
1 tsp mustard seeds
a pinch of hing
1 tsp tamarind paste
1/4 tsp turmeric powder
2 tbsp of besan/chickpea flour
2-4 cloves garlic finely chopped
1 tbsp oil
1 tsp red chilly powder or to taste
Salt to taste
Method:-
1/2 bunch methi washed & chopped fine
1/4 cup toor daal cooked
10-12 peanuts fully cooked
1-2 whole red chillies or to taste
1 green chilly(optional)
1 tsp mustard seeds
a pinch of hing
1 tsp tamarind paste
1/4 tsp turmeric powder
2 tbsp of besan/chickpea flour
2-4 cloves garlic finely chopped
1 tbsp oil
1 tsp red chilly powder or to taste
Salt to taste
Method:-
- In a pan take half of the oil & put the methi in it till methi is completely cooked.
- Mash the toor daal & add it to the methi along with the peanuts & give it a boil.
- Then add the tamarind paste, turmeric powder & red chilly powder.
- Then add the besan. Take the mixture off the flame.
- In another pan take the remaining oil & add the garlic, mustard seeds, hing, green chillies, red chillies for tempering & add it to the mixture. Adjust salt.
- Serve hot with rotis.
Doodhi ki Subzi(Bottlegourd vegetable)
Ingredients:
1 Potato
1 med size Lauki or Bottle Gourd
1 onion chopped
2 tbsp Oil
1 tsp Mustard Seeds
pinch of hing
5 to 6 Curry leaves
1/4 tsp Turmeric powder
2 slit Green Chillies
1/4 cupMoong dal
1 tsp Urad dal
1 tsp Garam masala powder
1 tsp Red Chilli powder
Salt to taste
Method:
1) Peel lauki as well as potato and cut in to bite sized cubes.
2) Heat oil in a pan add mustard seeds,green chillies, hing, curry leaves, green chillies, urad daal turmeric powder and cook for a minute.
3) Add potatoes & lauki and cook for two minutes.
4) Add red chilli powder & garam masala powder mix and again cook till done
5) Adjust salt.
6) Garnish chopped corriandar leaves.
Snakegourd Masala(Padval Bhaji with Chana Daal)
Ingredients:-
2-3 Snakegourd cut into half seeds removed & then chopped into semi circles
Channa daal-1/4 cup soaked for 1/2 hr & half cooked
1-2 red whole chillies
1 tsp mustard seeds
4-5 curry leaves finely chopped
a pinch of hing
1 tsp turmeric powder
1 tsp red chilly powder or to taste
1 tbsp oil
Salt to taste
Method:-
2-3 Snakegourd cut into half seeds removed & then chopped into semi circles
Channa daal-1/4 cup soaked for 1/2 hr & half cooked
1-2 red whole chillies
1 tsp mustard seeds
4-5 curry leaves finely chopped
a pinch of hing
1 tsp turmeric powder
1 tsp red chilly powder or to taste
1 tbsp oil
Salt to taste
Method:-
- In a pan take oil, once hot add the mustard seeds, once they splutter add the hing with the whole red chillies & curry leaves.
- Then add the padval/snake gourd vegetable along with the channa daal.
- Add the turrmeric powder , red chilly powder & salt & cook the vegetable with very little water.
- Once vegetable is cooked adjust salt if needed. Channa daal tastes very good with this vegetable.
Ridgegourd Masala(Dodka/Shirali bhaji)
Ingredients:-
2-3 ridgegourds peeled & chopped fine into semi circles
1 tbsp oil
a pinch of hing/asafoetida powder
1 tsp mustard seeds
2-3 whole red chillies
1 small onion finely chopped
1/4 cup channa daal partially boiled
1 tsp red chilly powder
1 tsp garam masala powder
Salt to taste
Coriander leaves/Cilantro for garnishing
Method:-
2-3 ridgegourds peeled & chopped fine into semi circles
1 tbsp oil
a pinch of hing/asafoetida powder
1 tsp mustard seeds
2-3 whole red chillies
1 small onion finely chopped
1/4 cup channa daal partially boiled
1 tsp red chilly powder
1 tsp garam masala powder
Salt to taste
Coriander leaves/Cilantro for garnishing
Method:-
- In a thick bottom pan take oil. Once oil is hot add mustard seeds, once they crackle add hing & red chillies.
- Then add the onions & cook for a minute.
- Then add the ridgegourd add turmeric powder, red chilly powder & salt.
- Then add the boiled channa daal & cook till the vegetable is completely cooked.
- Then add garam masala powder & adjust salt
- Garnish with cilantro.
Tendli Cashewnut
Ingredients:-
Tendli cut into long strips or cut into round pieces
1 tsp-mustard seeds
1 tsp-asfoetida powder
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp maharashtrian goda masala
Cashewnuts-10
Oil - 1 tbsp
Salt to taste
Procedure:-
(1)In a pan take oil. Once hot add the mustard seeds & allow them to splutter. Then add the asfoetida powder. To this add the tendli with red chilly powder & turmeric powder and salt. Add cashewnuts.Allow it to cook till done. Then add the Goda masala in the end. Serve with chapati or rice.
Tendli cut into long strips or cut into round pieces
1 tsp-mustard seeds
1 tsp-asfoetida powder
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp maharashtrian goda masala
Cashewnuts-10
Oil - 1 tbsp
Salt to taste
Procedure:-
(1)In a pan take oil. Once hot add the mustard seeds & allow them to splutter. Then add the asfoetida powder. To this add the tendli with red chilly powder & turmeric powder and salt. Add cashewnuts.Allow it to cook till done. Then add the Goda masala in the end. Serve with chapati or rice.
Cauliflower Vegetable/Tawa Gobi
Ingredients:-
Cauliflower-cut into florets
Potatoes peeled & cut into cubes
Green peas-1/4 cup
1 tsp mustard seeds
1 pinch asafoetida powder/hing
1 tsp turmeric powder
1 tsp red chilly powder
1 tbsp oil
Salt to taste
Coriander leaves for garnishing.
Procedure:-
(1)In a pan/tawa take oil. Once hot add the mustard seeds & allow them to crackle. Then add the hing. (2)Add the vegetable. Then add red chilly powder, turmeric powder and salt.
(3)Cook the vegetables till done. Garnish with coriander leaves on top. Serve hot with chapatis.
Cauliflower-cut into florets
Potatoes peeled & cut into cubes
Green peas-1/4 cup
1 tsp mustard seeds
1 pinch asafoetida powder/hing
1 tsp turmeric powder
1 tsp red chilly powder
1 tbsp oil
Salt to taste
Coriander leaves for garnishing.
Procedure:-
(1)In a pan/tawa take oil. Once hot add the mustard seeds & allow them to crackle. Then add the hing. (2)Add the vegetable. Then add red chilly powder, turmeric powder and salt.
(3)Cook the vegetables till done. Garnish with coriander leaves on top. Serve hot with chapatis.
Gavar Bhaji
Ingredients:-
Gavar-frozen 1 packet or fresh chopped(available at indian grocery)
Black peas or masoor whole-1/4 cup
1/2 tsp turmeric powder
1 tsp red chilly powder
salt to taste
1/2 tsp mustard seeds
1 tsp garam masala powder
1 tsp sugar
Oil 1 tbsp
1/2 tsp hing/asafoetida powder
freshly grated coconut for garnishing
Procedure:-
1.Pressure cook the black peas or masoor in pressure cooker till done.
2.In a pan take oil, once hot add the mustard seeds & hing then add the gavar with turmeric powder, red chilly powder sugar & salt.
3.Cook till done & then add the black peas or masoor to it.
4.Then add the garam masala powder & garnish with freshly grated coconut.
5.Serve with chapati or rice.
Gavar-frozen 1 packet or fresh chopped(available at indian grocery)
Black peas or masoor whole-1/4 cup
1/2 tsp turmeric powder
1 tsp red chilly powder
salt to taste
1/2 tsp mustard seeds
1 tsp garam masala powder
1 tsp sugar
Oil 1 tbsp
1/2 tsp hing/asafoetida powder
freshly grated coconut for garnishing
Procedure:-
1.Pressure cook the black peas or masoor in pressure cooker till done.
2.In a pan take oil, once hot add the mustard seeds & hing then add the gavar with turmeric powder, red chilly powder sugar & salt.
3.Cook till done & then add the black peas or masoor to it.
4.Then add the garam masala powder & garnish with freshly grated coconut.
5.Serve with chapati or rice.
Masaledar Karela/Bitter Gourd Vegetable
Ingredients:-4 karelas or bitter gourd
1 tsp mustard seeds
1 pinch hing/asafoetida powder
1 tsp red chilly powder
1 tsp turmeric powder
1 potato cut into cubes
1 onion chopped fine
1/4 cup jaggery
1/2 tsp amchur powder (optional)
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
1 tsp mustard seeds
1 pinch hing/asafoetida powder
1 tsp red chilly powder
1 tsp turmeric powder
1 potato cut into cubes
1 onion chopped fine
1/4 cup jaggery
1/2 tsp amchur powder (optional)
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
Procedure:-
- Peel the karela take out the seeds & cut it into small pieces. Put the pieces in salt water for a little while to take away the bitterness.
- Take oil in pan. Once hot add the mustard seeds. Once they splutter add hing & then add the onions & fry them for about 1-2 minutes.
- Then add the karela & the potatoes. Add turmeric powder, red chilly powder salt & the jaggery along with the amchur powder. Cook the vegetable till done. Garnish it with coriander leaves. Serve with any roti of your choice.
Bhendi Masala/Okra Vegetable
Ingredients:-
Bhendi/Okra- Washed,dried & then cut diagonally/kept whole/cut into rounds
Onions- 1 med Cut into long strips
1 tsp mustard seeds
A pinch hing/asafoetida powder
1/2 tsp amchur powder
1/2 tsp coriander-cumin powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp oil
Salt to taste
Procedure:-
Bhendi/Okra- Washed,dried & then cut diagonally/kept whole/cut into rounds
Onions- 1 med Cut into long strips
1 tsp mustard seeds
A pinch hing/asafoetida powder
1/2 tsp amchur powder
1/2 tsp coriander-cumin powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp oil
Salt to taste
Procedure:-
- Bhendi has to be washed & dried completely before being cut. You can cut it into any shape you like. It can even be kept whole after discarding the top & bottom portion. If you are keeping bhendi whole make 2 slits on top.
- In a pan take oil, once hot add the mustard seeds & hing. Then add the onions and fry them for a minute then add the bhendi & then add all the dry powders. You can use kokam also instead of amchur powder.
- Add salt to taste. Cook till done.
Green Beans Subzi
Ingredients:-
Green beans/French beans chopped fine
1 potato cut into cubes
1 tsp mustard seeds
1 pinch asafoetida
1 tsp red chilly powder
2 tsp freshly grated coconut(optional)
1 tbsp oil
1 tsp
1 tsp garam masala
Salt to taste
Procedure:-
Green beans/French beans chopped fine
1 potato cut into cubes
1 tsp mustard seeds
1 pinch asafoetida
1 tsp red chilly powder
2 tsp freshly grated coconut(optional)
1 tbsp oil
1 tsp
1 tsp garam masala
Salt to taste
Procedure:-
- In a pan take oil, once hot add the mustard seeds, once they splutter add hing & then the beans & potato.
- Add the turmeric, red chilly powder , salt & let it cook covered till done.
- Then add the garam masala powder.
- Sprinkle freshly grated coconut on top.