Haldi, Gajar aur Amla ki sabji (Raw turmeric, carrot and Indian gooseberry)

Today the veggie shopkeeper had brought raw turmeric and I could not resist buying it. When I reached home, I immediately made a veggie out of carrot, Indian gooseberry and of course turmeric (gajar, amla and haldi). It absolutely tastes like pickle and can be best had with rotis, paranthas, mathri etc.

While peeling the turmeric the fingers turn yellow but that’s ok, the color will go in 2-3 handwash :P.

Let us start cooking!!!

Ingredients:
Raw Turmeric: 4-5 pieces (washed, peeled and cut into small chunks)
Indian Gooseberry: 2 (washed, de-seeded and cut into small chunks)
Carrot: 1 big (washed, peeled and cut into small chunks)
Mustard Oil: 2 tbsp
Asafetida: 2 pinches
Mustard seeds: 2 tbsp
Cumin seeds: 2 tbsp
Red chilly powder: 1 tsp
Coriander powder: 2 tsp
Fennel seeds (saunf): 1 tsp
Fenugreek seeds (methi): 1 tsp (crushed)
Salt as per taste

Method:

1. Steam together amla, gajar and haldi.

2. In a kadai heat oil.
3. Add asafetida and mustard seeds.
4. Let the seeds splutter.
5. Add cumin seeds and fennel seeds. Fry for a few seconds.
6. Add fenugreek seeds and red chilly powder. Give a quick stir and add the steamed veggies.
7. Now add the remaining ingredients and mix well.

8 Cook for 1-2 minutes.
9. Your sabji cum achaar is ready.

Tips:
1. Do not use water at all.
2. You can store this in fridge for up to a week.

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

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Gaajar Mooli Matar (Carrot radish and peas)

What a lovely combination!!! Carrots + Radish + Peas. Ahaaa!!!!
I love winters. You get so many options of fresh veggies in the market; and the problem which many ladies suffer ‘aaj khaane main kya banau’ is minimized. I think every day you can cook a different veggie.

So we will cook this super rich though simple to cook, healthy and tasty recipe today.

Let us start cooking!!!

Ingredients:
Carrot: 1 nos (small size); peeled and chopped into small chunks
Radish: 1 nos (small size); peeled and chopped into small chunks
Peas: ½ cup

Tomatoes: 1 nos; finely chopped (medium sized)
Fresh Cream: 2 tbsp
Ghee: ½ tbsp
Asafetida: 1 pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Roasted cumin seeds powder: ¼ tsp
Red chilli powder: 1 tsp
Turmeric powder: ¼ tsp
Coriander powder: 2 tsp
Coriander leaves: 1 tbsp finely chopped
Salt as per taste

Method:
1. Take carrots, radish and peas in a bowl. Add 1-2 tbsp of water and microwave for 5 minutes or till the veggies get just cooked.

2. Take ghee in a pan and heat it.
3. Add asafetida and mustard seeds. Let the seeds crackle.
4. Add cumin seeds and fry for a few seconds.
5. Add tomatoes and cook till they are soft and ghee separates from it.
6. Add red chilli powder, turmeric powder, coriander powder, roasted cumin powder and salt. Mix well.

7. Add the veggies to it and mix.

8. Meanwhile take cream in a bowl and stir well.

9. Add this cream to the veggies and cook for another minute.

10. Garnish with coriander leaves and serve hot with rotis, paranthas, etc.

Tips:
1. I used microwave for cooking the veggies. You can steam it also.
2. Do not overcook the veggies; the crunchiness will go off otherwise.
3. The quantity of fresh cream can be increased or decreased as per your taste.

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

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Sooji Handvo

Sooji or rava handvo takes less time to get prepared but it is as tasty as “Mixed Dal Handvo” which is a little time consuming to prepare.

Let us start cooking!!!

Ingredients: (Makes 4 handvo)
Semolina (Sooji): 2 cups
Curd: 1 cup
Water: 1 ¼ cup
Groundnut Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: ½ tsp
Curry leaves: 5-6
Green Chilly: 1 (de-seeded and finely chopped)
Red chilly powder: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Bottle Gourd: 1 cup (Grated)
Sesame seeds: 2 tsp (for each batch of handvo)
Sugar: ½ tbsp (Optional)
Ginger: 1 tsp (grated)
Eno: ¾ tsp (for each batch of handvo)
Salt as per taste

Method:
1. Mix together sooji, curd, bottle gourd and salt.

2. In a small pan heat oil.
3. Add mustard seeds. Let them splutter. After that add cumin seeds and green chillies and fry for a few seconds.
4. Add the curry leaves and then red chilly powder, coriander powder and turmeric powder.
5. Pour this tadka into the sooji batter. Cover it for few minutes. After that add sugar and ginger paste and mix well.

6. The batter should be of medium consistency.
7. Keep it aside for minimum 15-20 minutes.
8. Heat a heavy bottomed kadai.
9. Add 1 tbsp oil into it and then add sesame seeds. Let the seeds splutter.

10. Take a small batch of batter into another bowl and add ½ tsp of fruit salt or eno.

11. Mix well. Pour this batter into the kadai.

12. Keep the flame low- medium.
13. Cover with lid and let the handvo cook.
14. After 8-10 minutes open the lid and invert the handvo (it must have turned golden brown) and then again let it cook covered for another 8-9 minutes.

15. Take it out on a plate and similarly cook other batches.
16. Enjoy it hot with chutneys, ketchup or just like that.

Tips:
1. Apart from bottle gourd you can add any vegetable of your choice.
2. Depending upon the choice of vegetables the water quantity has to be adjusted.

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

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Potato Bowls

Hello everyone, back with a very tasty and healthy breakfast recipe. Potato Bowls. Wow such and appealing name ;-)
From a few days I’m again on a cooking spree and hence just keep thinking of new ideas, and today’s new idea was this.
Do make it and share your thoughts over it.

Let us start cooking!!!
Ingredients:
Potatoes: 4 (medium, boiled or baked)
Onion: 1 medium (finely chopped)
Tomato: 1 medium (de-seeded and finely chopped)
Capsicum: 1 small (finely chopped)
Green Chilly: 1 (de-seeded and finely chopped)
Coriander Leaves: 2 tbsp
Processed Cheese: 1 cube grated
Tomato ketchup: ¾ tbsp
Salt as per taste

Method:
1. Cool the potatoes and cut ¼ portions from the top.

2. Scoop out the potato from centre leaving a thin/thick (depending upon your choice) wall of the potato. Potato bowls are ready.

3. Apply ketchup on the inside walls of the potato bowls.

4. Mix together onion, capsicum, tomato, green chillies, coriander leaves, one-fourth of the grated cheese and salt.

5. Fill in the above mixture into the bowls.

6. Top the potato bowls with the remaining cheese.

7. Pre-heat the oven for 10 minutes on 180 deg C. (I used the convection mode of microwave).
8. Put the potato bowls in a greased dish and bake it for around 23-25 minutes on 180 deg C.
9. Take it out and enjoy the bowls in a dish ;-).

Tips:
1. You can bake, boil or steam the potatoes without removing the skin.
2. The baking time can be increased more if you want bowls to be crispier outside.
3. Thin walls of bowl will give you more space to fill them up.
4. Use the scooped potatoes in paranthas, sabji etc.

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

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Minted Potatoes Strawberry Rice

Hey all! Today’s lunch was rice, and wanted it to be something yummy, not the routine made rice. (Yes, this is the first time I made this recipe; feeling joyous)
.
When I opened my fridge my eyes stuck on lovely strawberries. So first ingredient was decided (of course rice is the main ingredient). Then again though of something and took mint leaves. And finally potatoes. Yippee, all the ingredients decided.

I had put all my heart to cook it and when it was made I can’t explain you; how happy I felt. In evening when my husband came, I gave him this as a snack. (Let me tell you one thing, my husband does not like mint leaves). I was afraid that he won’t like it but the suddenly ‘wow’ echoed into my ears and I was overwhelmed.

Let us start cooking!!!

Ingredients:
Rice: ¾ cup (al dente cooked)
Potatoes: 2 medium sized cut into small chunks
Onion: 1 medium cut into thin slices
Strawberries: 4-5 big cut into slices
Mint leaves: 1 cup (washed and chopped)
Green chilly: 1 deseeded and finely chopped
Ghee: 2 tbsp
Cumin seeds: 2 tsp
Black pepper powder: ½ tsp
Salt as per taste

Method:

1. In a pan heat ghee.
2. Add cumin seeds and fry for a few seconds.
3. Add onions and green chillies and fry till the onions become translucent.

4. Add the potatoes. Add salt.
5. Cover the pan and let the potatoes cook for 5 minutes or till they are half cooked.

6. At this stage add the mint leaves and again cook covered for 2-3 minutes.

7. Add rice, strawberries and black pepper.

8. Stir well.
9. Cook it covered for another 2 minutes.
10. Switch off the flame and let it remain covered for some 15-20 minutes. This helps in infusing the flavors nicely.
11. Take in a bowl.
12. Garnish with strawberry slices and mint leaves and serve hot.

Tips:
1. I think I could have added more strawberries for even a better flavor.
2. Do not overcook the rice otherwise the final product will be very mushy.

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

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Sweet Corn Masala Baati

Happy New Year dear readers!!!

Generally we make baati from whole wheat flour, makai flour etc. But today I wanted to make something different. Here, in Bangalore, sweet corns are always available, so thought of making baati with the sweet corn. I came out just in comparison with the normal makai flour baati. Don’t forget to give it a try.

Let us start cooking!!!

Ingredients:
Sweet Corn: 1 nos
Wheat flour: 3 cups
Asafetida: 2 pinches
Cumin Seeds: 1 tsp
Coriander powder: 1 tbsp
Turmeric Powder: ½ tsp
Chilli powder: 2 tsp
Coriander leaves: 1 tsbp finely chopped
Oil: 2 tbsp
Salt as per taste

Method:
1. Grate the corn in a plate.

2. Mix wheat flour, asafetida, cumin seeds, coriander powder, turmeric powder, chilli powder, coriander leaves, oil, and salt to the grated corn.
3. Start kneading it. We need to make firm dough. If required add warm water to knead the dough.

4. Meanwhile in heavy bottomed kadai heat water (half filled).
5. Prepare semi flattened balls and press slightly in centre.

6. When the water starts boiling put the baatis inside the water.
7. Keep the flame on medium. And stir occasionally.

8. Initially the baatis would be settled down only but as they get cooked up they will become light and float on water. That’s the time when you have to take out the baatis from the water.

9. Meanwhile heat baati cooker. Keep the baatis inside and let them cook at medium to high flame.
10. Occasionally flip the baatis in the tandoor. The baatis will take approximately 30-35 minutes to get cooked.
11. When done you will observe cracks on the baati.
12. Take out and with the help of a cloth slightly break the baati.
13. Take oil in a deep bowl. Keep the baatis in the bowl and let them absorb oil or put oil on the top of each baatis.

14. Serve hot with curd, chutney and oil.

Tips:

1. I generally do not keep the dough to settle after kneading it. I make them instantly. Previously I used to keep the dough but lately started following this procedure and found that the baatis are perfect with a large number of layers.
2. Keep an eye when boiling the baatis. Do not overcook the baatis in water otherwise you’ll find a big lump in the baati. It won’t have layers.
3. Don’t cook the baatis on low flame. This won’t give the crispiness to the outermost layer.
4. I use groundnut oil for the baatis.
5. The quantity of water required to knead the dough depends upon the sweet corn; how juicy it is.

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

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