Aloo methi ki sabji

Aloo methi ki sabji step by step instructions:

What I like most about the winters are fresh veggies and fruits. Fresh Fenugreek leaves with potatoes are an awesome combination. This is a very common combination made in almost every household, and I am sure everyone would be making it wonderfully. I am here sharing my version of this beautiful recipe. I added a tbsp. of fresh cream at the end to enhance its flavor.

Let us start cooking!!!

Ingredients:
Fenugreek leaves: 120 gms (finely chopped)
Potato: 1 medium (125 gms, chopped)
Mustard oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Chaat masala: ½ tsp
Fresh cream: 1 tbsp
Lemon juice: ½ tsp
Salt as per taste

Method:

1. Heat oil in a wok/kadai. Add asafetida and mustard seeds. Let the seeds crackle.
2. Add cumin seeds and fry for a few seconds.
3. Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.
4. Add potatoes and mix well. Let the potatoes cook for about a minute.

5. Add the methi leaves. Mix well.

6. Cook covered for 10-12 minutes or until potatoes and methi leaves are cooked.
7. Add chaat masala, fresh cream, and lemon juice. Mix well.

8. Serve hot with roti, paratha, etc.
9. Healthy “Aloo Methi ki Sabji” is ready.

Tips:
1. Keep the methi leaves in warm water with salt for about 10-12 minutes. It helps in reducing the bitterness of the methi leaves.
2. If the veggie is sticking to the bottom then add 1-2 tbsp of water.

See you soon with a new recipe till then Happy Cooking!!!

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Tofu

Tofu step by step instructions:

Tofu health benefits are not hidden from anyone. Making tofu at home is a very simple task. First, make “soybean milk” and then make tofu from it. Tofu is a kind of paneer only. Many delicious recipes can be prepared from tofu.

Let us start cooking!!!

Ingredients:
Soy Milk: 1 liter
Vinegar: 1 ½ tbsp

Method:
1. Boil soy milk. When boil comes switch off the flame.

2. Now add vinegar. You will find that the whey has separated from water.

3. Sieve the mixture through a muslin cloth. Pour some water over the tofu.

4. Squeeze all the water well. Let the tofu set in the muslin cloth by keeping a heavy weight over it.

5. After half an hour or more take out the tofu from the cloth and use it.

6. Healthy “Tofu” is ready!

Tips:
1. It is not necessary to set the tofu. You can use it crumbled also if the recipe demands.
2. You can store the tofu in the refrigerator for 5-6 days.
3. Keep the tofu in water to retain its softness.

See you soon with a new recipe till then Happy Cooking!!!

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Soybean Milk

Soybean Milk step by step instructions:

Soybean or soy milk is very healthy and tasty. It is a boon for lactose intolerant people. It was 5 years back when I had first made this milk. My husband being a great lover of soy milk was quite impressed when he had that milk and told me not to purchase the milk from the market. Since then I have been making soy milk at home only.
Tofu is a kind of paneer or cottage cheese and is made from soy milk. Hence, whenever you are making milk, make sure you make some extra so that you can make tofu also. Homemade things are just incomparable with the market ones. And of course, our love is there, in whatever we cook.
Check out my "Tofu" Recipe!

Let us start cooking!!!

Ingredients:
Soybean: 1 cup (200 gms, washed and soaked overnight)
Water: 1.75 liters

Method:
1. Take the soybean in a big vessel. Add enough warm water to it. Let it rest for 2-3 minutes. Now remove the skin of the soybean by rubbing them in between your palms. Make sure you remove the skins of all the beans.

2. Remove all the water.

3. Now grind the beans into a fine paste. Add some water to grind.

4. Take the paste in to a big heavy-bottomed vessel.

5. Add the remaining water and let it boil.

6. As soon as the milk starts to boil, lower the flame and discard the frothy layer.

7. Now let the milk cook on low flame for other 8-10 minutes.
8. Let the milk cool and sieve this milk through a muslin cloth.

9. Squeeze all the milk from the pulp.
10. Keep the pulp aside. It can be used in making rotis, paratha, and cutlets etc.
11. Keep the milk in a clean vessel and use it whenever required.

12. You can store this milk in the fridge for 3 days.
13. Healthy “Soy Milk” is ready!

Tips:
1. Make sure you stir the milk while it is boiling as it tends to stick to the bottom of the vessel.
2. Removing the skin takes time but is worth it.

See you soon with a new recipe till then Happy Cooking!!!

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Instant Oats Mix

Instant Oats Mix step by step instructions:

Oats is a bundle of nutrients. If we get the instant oats mix, then it’s just a matter of few minutes; and we have our healthy breakfast ready!
Check out my “Instant Upma Mix” recipe.
These instant mix recipes are always a hit. They save a lot of your time and you get to eat something healthy always.

Let us start cooking!!!

Ingredients:
Oats: 1 cup (100 gms)
Ghee: 1 tbsp
Asafoetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry leaves: 4-5
Green chili: 2 (finely chopped)
Turmeric powder: ¼ tsp

Method:

1. In a heavy bottomed pan heat ghee.
2. Add asafetida and mustard seeds. Let the seeds crackle.
3. Add cumin seeds and fry for a few seconds.
4. Add curry leaves and green chili. Fry until they turn crisp but not burnt.

5. Add turmeric powder and mix well.
6. Now add oats and mix well. Heat it for 5-7 minutes. Stir continuously.

7. “Instant Oats Mix” is ready!

To make the oats:

1. Boil 1 cup of water in a pan. Add salt.

2. Add 1/3 cup of instant oats to it and stir. While stirring continuously, let the oats cook for about 4-5 minutes.

3. Switch off the flame and cover the pan.
4. Let it rest for few minutes.
5. Yummy “Oats from Instant Oats Mix” is ready.

Tips:
1. Oats tend to brown very fast so make sure you stir the mixture continuously.
2. You can even make vegetable oats. First cook veggies, add water and bring a boil. Add salt and the instant mix. Cook it for some time, switch off the flame and keep it covered for some time. "Instant vegetable oats" is ready.
3. The water to mix ratio can be adjusted as per one's need.
4. This instant oats mix can be stored in the refrigerator for a month and outside it can be stored for 1 week.

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See you soon with a new recipe till then Happy Cooking!!!

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Hare Chane ki sabji

Hare Chane ki Rassedar sabji step by step instructions:

Hara chana is also known as choliya, cholia, fresh green chickpeas, or lilwa. Savories and sweets; both can be made from it.
I and my husband are great fans of ”Lilwe ka Jajaria”; a very famous sweet in our hometown “Udaipur”.
Check out my "Lilwe ki Khichdi" recipe!
“Hare Chane ki Sabji” is very simple to cook. We can make both dry and gravy veggie. This recipe is for gravy. I have used gram flour (besan) to thicken up the gravy.

Let us start cooking!!!

Ingredients:
Hara chana: 200 gms (1 cup)
Ghee: ½ tbsp.
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry leaves: 3-4
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Red chili powder: ½ tsp
Gram flour: 1 tbsp
Water: 2 cups
Lemon juice: 2-3 drops
Salt as per taste

Method:

1. Heat ghee in a pressure cooker.
2. Add asafetida and mustard seeds. Let the seeds crackle.
3. Add cumin seeds and curry leaves. Fry for a few seconds.
4. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well. You have to be very quick so as the masalas do not burn.

5. Add gram flour and roast for a few seconds. It will get roasted fast.

6. Add water slowly, making sure that no lumps remain.

7. Add the hara chana. Close the pressure cooker lid.

8. Let the cooker whistle one on high flame and 3-4 on low flame.
9. Switch off the gas. Remove the pressure from the cooker. This technique lets the chana color retain.
10. Add lemon juice and mix well. Press the hara chana between your fingers. If it gets crushed easily, it is cooked. otherwise, you need to cook it more.

11. Serve hot with roti, paratha etc.
12. Yummy “Hara Chana Rassedar Sabji” is ready.

Tips:
1. Instead of gram flour, you can even use whole wheat flour.
2. The quantity of water can be adjusted as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!

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Lauki Raita

Lauki Raita step by step instructions:

Lauki or doodhi or aal or bottle gourd is a very healthy vegetable. I know many among us don’t like this vegetable. Recently I heard someone saying that “yeh toh bimaro ki sabji hai” i.e. this vegetable is for patients only. And this is a thought to ponder. (Giggling) Well, on a serious note, I and my husband, we both are fond lovers of lauki.
Check my Lauki Soup recipe also.
Today’s recipe is raita. Raita is made from curd. You can make a variety of raitas. It is good to have raita or curd along with your lunch or during afternoon time.
Whenever I make bottle gourd raita I do not add water to curd as the lauki tends to lose water and hence it automatically becomes thin.

Let us start cooking!!!

Ingredients:
Curd: 2/3 cup (145 gms, whisked)
Lauki: 100 gms (peeled and grated)
Ghee: 1 tsp
Asafoetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ¼ tsp
Curry leaves: 3-4
Red chili powder: ¼ tsp
Sugar: ½ tsp (optional)
Salt as per taste

Method:
1. In a bowl add curd, sugar, salt, and grated lauki. Mix well.

2. In a small bowl, heat ghee. Add asafetida and mustard seeds. Let the seeds crackle. Add cumin seeds and curry leaves and fry for a few seconds. Add red chili powder. Mix well and instantly pour this mixture to the prepared raita.

3. Serve immediate.
4. Healthy and yummy “Lauki Raita” is ready.

Tips:
1. Do not keep the raita for long periods. Always prepare fresh batches.
2. Make sure you add salt to the raita only when you are having it otherwise, the raita will become a bit sour.
3. Water can be added as per how you want the raita to be. Adjust the seasonings accordingly.

See you soon with a new recipe till then Happy Cooking!!!

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