Potato Corn Curry

INGREDIENTS

• Potato - 2 medium sized
• Water - 1 cup
• Salt
• Curd - 1 tablespoon
• Kashmiri red chilli - 1/4th teaspoon
• Ginger-garlic paste - 1/4th teaspoon

Vegetable Fried Rice

Vegetable fried rice or chinese fried rice both are very much similar in looks & ingredients. No meal is complete without vegetable fried rice or steamed rice. Both are very easy to cook, tastes good & most importantly completes the meal. Today I prepared vegetable fried rice using some vegetables & spices.

Preperation time - 20 minutes
Cooking time - 15 minutes
Makes 4 servings

Sabudana Khichdi

 Sabudana (Sago) is a processed, ready to cook food product. the most favorite dish of all time in my family. It is considered to be made specially in vrat or upvas. Sabudana is cooked in various forms like sabudana vada, sabudana kheer & khichdi.
It is simply made with boiled potatoes, crushed ground nuts & some spices.

Ingredients

Sabudana - 1/2 kg

Potatoes - 2 (chopped)

Cumin seeds - 1 tablespoon

Ground nuts - 1 cup (crushed)

Coriander leaves - 1 tablespoon

Turmeric powder - 1/2 teaspoon

Green chilli - 2 (chopped)

How to make

Soak sabudana in a bowl so that very little water above it for a night.

In the morning, before cooking the khichdi sprinkle salt to taste, 1 teaspoon sugar & 1 teaspoon sugar in it.

Then put on flame a frying pan with 2 tablespoon oil in it, upon warming add cumin seeds & chopped potatoes, chopped green chilli , sprinkle a pinch of salt & cover it.

In the meanwhile, crush 1 cup ground nuts in a mixer grinder.

Add this crushed ground nuts in the cooked potatoes.

Now saute it for about 2 minutes, then add sabudana in it.

Add chopped coriander leaves & sprinkle some red chilli powder if you wish to.

Sabudana khichdi is now ready to be served. Serve hot with lemon it tastes too good. Njoy!!!

Veg of Baby Corn

Veg of Baby corn is a very simple & classic dish that makes a perfect combination with rice or even pulav, chapati, naan etc.

Here is the description for how to cook veg of baby corn.

INGREDIENTS

Oil - 4 tablespoon
Ginger-garlic paste - 1 teaspoon
Onion - 1 (In Julian cutting)
Capsicum - 1(chopped)
Cabbage - 1 cup(chopped)
Baby corn - 16 pieces
Tomato pury - 1 cup
Spices mixture - 1 teaspoon
Turmeric powder - 1/4th teaspoon
Red chilli powder - To taste
Tomato sauce - 1 tablespoon
Chilli sauce - 2 tablespoon

How to Cook

Take a fry pan and put 4 tablespoon oil, ginger-garlic paste and onion (julian cutting).

Cook the onion until it becomes golden brown, then put capsicum and cabbage, cook it for a while and then mix baby corn, mix and let it cook for 2-3 minutes.

Then put tomato pury, spices mixture, turmeric powder, red chilli powder, tomato sauce and chilli sauce.

As a complimentry, paneer pieces can also be added.

Put 1 cup water and take a boil.

Veg of Baby corn is now ready to be served. It is best served with rice.

Hare Bhare Aloo

Sun is scortching and there is very hot outside so lets go Green..... Hare Bhare Aloo is a very simple & most easy receipe with very few ingredients.

If you have boiled potatoes & you are very confused what to cook then there is nothing to worry, just go Green with Hare bhare Aloo.

Ingredients

Potatoes - 4 (boiled)

Cumin seeds - 1 tablespoon

Coriander leaves - 4 tablespoon

Green chilli - 4-5

Salt to taste

How to cook

For green chutney :

Rinse off properly coriander leaves & put it in a mixer grinder, add green chillies & salt to taste.

Grind it fine & keep aside.

Now cut potatoes into four pieces like shown in the pic.

Put on flame a frying pan with 1 tablespoon oil in it, upon heating put cumin seeds. When it begin to crackle put potato cubes.

Saute it for few seconds & add green chutney to the frying pan.

Hare Bhare Aloo is now ready to be served. Best when served hot.

It could be eaten as a side dish with lunch or dinner.

Crapes

Crapes are the easiest of all desserts to try. It is made up of triangle shaped bread slices with very less ingredients & in no time.

Ingredients

Bread slices - 5

Mawa - 100 grams

Dry fruits - 1 cup(chopped)

Elaichi Powder - 1/2 teaspoon

Butter

Sugar syrup (Chashni) - 2 cup (1 tar)

Whipped Cream (for topping)

How to make

First of all put on heat a non-stick tawa and roast the bread slices with butter from both the sides. Then cut them diagonally. Keep aside.

In the meanwhile, prepare sugar syrup with the consistency of 1 tar.

Dip the bread slices in the sugar syrup and place in a tray or large dish side by side. 

Put the mawa in a frying pan to heat , add 1 1/2 teaspoon sugar, 1/2 teaspoon elaichi powder & chopped dry fruits. Make it consistent & allow to cool at room temperature. 

Beat the whipped cream seperately in two colors yellow & green. 

Dip the bread slices in sugar syrup one by one and make a layer of mawa mixture. Repeat the same process with all the slices. 

After that decorate it  with the colored whipped creams. Put them in refrigerator. Take out before serving. 

Crapes are ready to be served. A simple to make and a no bake no cook dessert, ready in no time.

Dabeli

Dabeli or Kutchi Dabeli is an Indian snack originated in the kutch region of Gujrat.  Dabeli is easy to make & a delicious snack. It is basically made from dabeli buns with potato stuffing followed by ground nuts, tamarind & green chutney, sev & pomegranate seeds(optional).

Ingredients

Dabeli buns - 2

Potato - 4 (boiled)

Dabeli masala - 2 tablespoon

Ground nuts - 1 tablespoon

Tamarind chutney - 3 tablespoon

Green chutney - 2 tablespoon

Onion - 4 (finely chopped)

Sev - 1 cup

Butter - 2 tablespoon

Oil - 1 1/2 teaspoon

Salt to taste

Amchur powder - 1 teaspoon

How to make

Take a frying pan  and put on medium flame with 1 1/2 teaspoon oil in it, upon heating add dabeli masala, boiled potatoes, salt to taste & amchur powder.

Mix it well.

This is Dabeli masala.

Potato stuffing is now ready. Keep it aside, in the meanwhile prepare the remaining filling, chopped onions, ground nuts, tamarind chutney, green chutney & sev.

Now put on flame a non stick tawa, grease it with butter and slice the dabeli buns into halves horizontally. 

Bake the buns from both the sides.

Top it with dabeli masala with potato filing, ground nuts, chopped onions, tamatind chutney, sev & green chutney. Pomegranate is optional, if you like then you can use it also in topping the dabeli.

Sandwich it with the top halves of the dabeli buns.

Kutchi Dabeli is now ready to be served.

Ginger Garlic stuffed Tomato

Tomatoes are always been known to have many health benefits, so its time to use these red red beauties with the flavor of ginger & garlic. Here's step by step procedure on how to cook ginger-garlic stuffed tomato.

Ingredients

• Tomato - 3
• Ginger - 2 teaspoon (grated)
• Garlic - 2 tablespoon (finely chopped)
• Coriander leaves - 1/2 cup (fine chopped)
• Red chilli powder - 1 teaspoon
• Green chilli - 1 (finely chopped)
• Salt to taste

Namkeen Puri

We all are very much used to plain puri's & parantha's, so to give our tongue a different taste there comes Namkeen Puri. With very less ingredients, it is been prepared in no time. It is a jhatpat & tasty snack, can be eaten individually.

Ingredients

Wheat flour - 2 cup

Gram flour (besan) - 1 cup

Salt to taste

Aniseeds (saunf) - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Green chilli - 1 (finely chopped)

Water (as required)

How to cook

Take a mixing dish and put all the ingredients in it. 

With the help of water knead a firm dough, so that upon rolling it does not get stick to the wooden base.

Now take out small round balls from it and flatten them with your palm. Parallely, put on very low flame a frying with sufficient refined oil in it.

Roll out into 4-5 inches and keep aside.

In the same  way roll out the other flatten balls. Now put the frying pan on high flame and fry all the puri's one by one.

Repeat the process till all the stuff is fried properly & your Namkeen Puri is now ready.

Serve hot to get the best taste.

Malwa's Baati

Dal Baati is an Indian dish comprising some lentils & wheat flour rolls. It is mostly liked in regions such as Rajasthan, Uttar Pradesh & Madhya Pradesh specially in Malwa region.

Baati is prepared by mixing wheat flour (aata) with some baking soda, salt , fresh cream & water. These round flattened balls are then deep fried in ghee & served.

A variation of Baati is Bafla which is a bit softer because it is boiled in water before frying. Although both tastes almost similar only the procedure differs. Since baati is prepared using aata so it leaves you thirsty after having meal. Try drinking more & more water after having baati in your meal.

Now here is step by step procedure on how to cook Malwa's special Baati.

Ingredients

Wheat flour (not too fine) - 2 cups

Water (lukewarm) - as per requirement to knead a firm dough

Baking soda - 1/2 teaspoon

Fresh cream - 1 1/2 tablespoon

How to cook

Take a large thali & mix all the ingredients together, knead a firm dough.

Make small round balls out of it and flatten them. 

Now put on flame a tawa for roasting baati.

Repeat the same process with remaining baati.

 In the meanwhile put on flame a frying pan with sufficient ghee in it.

Upon heating deep fry the baati's until they turn golden in color.

Dish them out and do the same with other flattened balls.

Enjoy !!!!!

Will soon update receipes of dal & churma. Till then enjoy baati with simple tuvar dal & green salad, it too tastes delicious.

Aam Papad

Hello People,

Its time to say good bye to the king of fruits "Mango". This mango season cooked & ate lot of dishes.

Atlast, tried my hands on Aam Papad or Amavat with raw mango (kachchi kari). It turned out so yummy that it took only a day to finish.
It is very simple to make although takes 1 - 2 days to dry completely.

Here is step by step pictorial representation of Aam Papad.

Ingredients

Kachchi kairi - 1 Kg

Jaggery - 250 grams

How to make

First of all take a pressure cooker & boil all kachchi kairi. Strain out in a dish & mix crushed jaggery with the kairi.

Now the next step is to mix well the jaggery & boiled kairi.

After mixing jaggery & kairi, if you still find jaggery pieces which are not dissolving, grind it once in the mixer grinder you will get a smooth paste.
Then grease one or two serving trays with pure desi ghee.
Spread the mixture evenly on the trays & let it dry for 2-3 days at room temperature. Do not expose it to sunlight.

After 2-3 days when it gets dry completely cut it into pieces & keep it in refrigerator.

Enjoy homemade amavat or aam papad off season also.