Gajar Tamatar ki Sabji

Gajar Tamatar ki Sabji step by step instructions:

This veggie is very delicious and simple to make. I have used orange carrot here but red carrots can also be used. I added a tbsp. of fresh cream at the end to this veggie which gave it a very rich creamy texture with a wonderful taste.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Tomatoes: 2 (180 gms, finely chopped)
Carrot: 1 (70 gms, peeled and finely chopped)
Onion: 1 (65 gms, finely chopped)
Water: ½ cup
Ghee: 1 tbsp.
Asafetida: 1 pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Turmeric powder: 1/8 tsp
Kasuri methi (dried fenugreek leaves): ½ tsp
Fresh cream: 1-2 tbsp.
Salt as per taste

Method:
1. In a vessel heat ghee. Add asafetida and mustard seeds. Let the seeds crackle.
2. Add cumin seeds and fry until fragrant.
3. Add the onions and fry until translucent.

4. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.

5. Add the tomatoes and cook until tender.

6. Add the carrots and mix well.

7. Add water and let the sabji cook covered for about 13-15 minutes or until the carrots are tender and all the water has evaporated.

8. Add fresh cream and kasuri methi. Mix well.

9. Serve hot with roti, paratha etc.
10. Delicious “Gajar Tamatar ki Sabji” is ready!

Tips:
1. The carrot can be boiled first and then added to the veggie. In this case, one doesn’t need to add water and the cooking time will also be reduced.
2. Fresh cream can be skipped if one is on diet.

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

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Tuvar Dal Cheela

Tuvar Dal Cheela step by step instructions:

Cheela is one of those foods which are very healthy and delicious. There are a variety of cheelas which can be made. Think of a vegetable or any dal and you can convert them into cheela with the addition of few things.
Tuvar dal cheela is a full protein diet. It, however, cannot be prepared in a jiffy as we need the dal to be soaked for at least 3-4 hours.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Tuvar dal (pigeon peas): 1/2 cup (85 gms, washed and soaked for around 3-4 hours)
Water: ¼ cup
Ginger: an inch piece
Green chili: 1
Ghee as required
Salt as per taste

Method:
1. Remove the water from the soaked dal. Add ginger and green chili and grind it into a paste with the help of water. The batter should be of thick consistency.

2. Heat a griddle/tawa and grease it with ghee.
3. Take a ladleful of batter and pour on the tawa. Spread it quickly into a thin circle with the help of a spoon.

4. Keep the flame on medium to low. Let cook from one side for around 3-4 minutes or until it becomes brown and then flip it.

5. Drizzle ghee on the sides and let cook for other 2-3 minutes.

6. Take out on a plate.
7. Similarly, make cheela from the remaining batter.
8. Healthy “Tuvar Dal Cheela” is ready!

Tips:
1. Finely chopped green leafy vegetables can be added to enhance its flavor.
2. Make sure the iron griddle is greased well and sufficiently hot before making the cheela otherwise the cheela will stick to the tawa.
3. A non-stick pan can also be used.
4. The dal can be soaked overnight also and can be used the other day.

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

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Beetroot and basil seeds soup

Beetroot and basil seeds soup step by step instructions:

Basil seeds are also commonly known as sabja seeds, turkmaria seeds.

Beetroot soup in itself is very delicious and healthy but adding these cute little seeds makes the soup tastier. The crunchiness of these seeds in the soup is simply out of the world.
Recently we went on a trip to Goa. In the Latitude restaurant of Taj, we had a chance to taste this soup for the first time. I have been making beetroot soup for many years but this combination was relished very much by both of us. Hence, after coming back from the trip my first task (of course after the unpacking) was to make this soup. It is a very simple soup hence I did not have to look for recipes on the internet. One just needs to roast the basil seeds for a few seconds and then add the beetroot puree. Yes, it’s that simple.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Beetroot: 1 (225 gms)
Water: 2 ½ cups
Ghee: 1 tbsp.
Basil seeds: ½ tbsp.
Salt as per taste

Method:
1. Peel the beetroot and cut into small chunks.

2. Pressure-cook the beetroot pieces with a ¾ cup of water for about 4-5 whistles or until the beetroot is tender.

3. Let the pressure release by itself and then let the beetroot cool down.
4. Grind the beetroot into a smooth paste.

5. In a vessel heat ghee. Add basil seeds and fry for a few seconds.

6. Add the beetroot puree and mix well. Add the remaining water and salt. Let a boil come and then simmer for 2-3 minutes more.

7. Serve hot.
8. Healthy “Beetroot and Basil Seeds Soup” is ready!

Tips:
1. Beetroot generally has lots of mud stuck to it. To remove it easily, keep the beetroot in water for some time and then wash it.
2. Black pepper powder can be added to enhance the flavor.
3. The consistency of the soup can be adjusted as per one’s choice.

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

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Eggless Whole Wheat Flour Ladi Pav

Eggless whole wheat flour ladi pav step by step instructions:

Making pav is a simple routine affair. Previously I use to get intimidated even at the thought of baking bread but when I tried making bread for the first time I realized that it is not intimidating at all.
It is a very simple and eggless recipe. The only thing to be taken care of is that the dough rises nicely. If it doesn’t the pav won’t be soft and spongy. Hence make sure you use good quality yeast.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Whole Wheat Flour (gehun ka atta): 1 cup (140 gms)
All purpose flour (Maida): 4 tbsp (35 gms)
Baking soda: ¼ tsp
Sugar: 1 tbsp
Milk: ¾ cup (lukewarm) + 1 tbsp for brushing
Yeast: ½ tbsp.
Butter: 1 tbsp + 1 tbsp for brushing
Salt as per taste

Method:
1. In a small bowl mix milk and sugar.
2. Add yeast and stir well.

3. Keep the bowl covered in a warm place and let it rise. It will take around 10-12 minutes.

4. In a big bowl sieve together whole wheat flour, all-purpose flour, salt, and baking soda.

5. When the yeast mixture gets activated, add it to the flour and mix well.

6. Knead into a smooth dough.

7. Apply butter on the dough and continue to knead with the palms for around 10-12 minutes or until the dough has become soft and elastic.

8. Keep it covered in a warm place for about 2 hours and let it rise. You will see that the volume of the dough has almost doubled up.

9. Punch it and make 6 equal balls of it.

10. Grease a baking dish and keep the balls equidistant.
11. Cover the dish and again keep it in a warm place to rise for about an hour.
12. The balls must have risen.
13. Apply milk carefully on the top of the laadi pav and keep the baking dish in a preheated oven for 20 minutes at 200° C.

14. Take the baking dish out and let it rest for 2-3 minutes.
15. Demould them carefully.

16. Now apply butter on the pav and cool completely.

17. Serve warm with bhaji, etc.
18. Yummy “Eggless Whole Wheat Flour Ladi Pav” is ready!

Tips:
1. Apply butter when the pav is warm. Don’t let them cool before applying the butter.
2. If the yeast mixture has not risen then don’t use it as the yeast might have lost its rising properties and the pav won’t be soft and spongy.

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

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