Gobi Capsicum Masala

Gobi Capsicum Masala

Ingredients:

1. 1 Cup Gobi florets cleaned
2. A small capsicum sliced thinly
3. 2 to 3 garlic cloves finely chopped
4. 1 Inch ginger finely chopped
5. 2 tomatoes finely cut
6. 2 onions cut into pieces
7. 4 to 5 cashew nuts
8. 1/2 Tbsp garam masala
9. 1 Tbsp red chilli powder
10. Salt as per taste
11. 2 Tbsp oil
12. 1/2 Tbsp mustard seeds and turmeric powder
13. 1 Tbsp fresh cream

Method:

Boil the gobi florets in water for 5 mins and drain all the water and keep aside.  Now take a pan on heater add 1 tbsp of oil. Once the oil is hot add garlic and ginger and fry it. Add onion and cashew nuts and fry till golden brown. Allow it to cool and then grind it in to paste.

Now take a container on heater add oil. Once hot add mustard seeds allow it to crackle. Add turmeric powder.Fry the capsicum  and tomatoes for few mins and then add gobi florets. Add the grinded paste to it. Add bit water, salt, red chilli powder, garam masala. Cook till the gravy thickens. Add fresh cream to it. Serve hot with chapati or naan

Mushroom Palak

Mushroom Palak

Ingredients

1. 100 Grams of button mushroom washed and thinly sliced
2. 1 Bunch of palak leaves  cleaned
3. 1 Medium size onion finely chopped
4. 2 to 3 Garlic  cloves finely chopped
5. 1 Tbsp of ginger chopped
6. 1 Tbsp garam masala
7. 2 green chillies finely chopped
8. 2 Tbsp Fresh cream
9. 1 Tbsp Mustard seds and picnh of turmeric
10. 2 Tbsp Oil
11. Salt as per taste

Method

Wash the spinach in the running water and then boil it in a water and then drain all the water
Once it is cool grind it into paste and keep aside
Now take a container on heater add oil
Once oil is hot add mustard seeds and allow it to flutter
Add garlic and fry it
Add onion and fry it till golden brown
Add turmeric powder and now add mushroom and cook it for 2 to 3 mins
Add the palak paste in to it
Allow it to cook for 5 mins and add some water if it is thick
Add salt and garam masala and cook it for 5 to 6 mins
Add the fresh cream to it
Serve hot with chapati or naan

Carrot Rice

Carrot Rice is a delicious and nutritious recipe which is made from carrot, cashew nuts, raisins and almonds.It also includes the spices like cinnamon, laung. Usually kids like carrot so carrot rice makes good for their lunch box.

Carrot Rice

Preparation Time: 10 mins

Cooking Time : 15 mins

Ingredients:

1. 2 Carrots grated
2. 2 to 3 red chillies
3. 1 tbsp jeera
4. 4 to 5 cashew nuts cut into pieces
5. 4 to 5 almonds cut into pieces
6. 2 cinnamon sticks
7. 3 to 4 laung
8. salt as per taste
9. 4 Tbsp ghee
10. 1 tbsp pepper powder
11. 1 Cup rice

Method:

• Cook the rice and keep aside.
• Take a pan on heater add ghee once hot add cashew nuts, almonds, jeera, red chilli, cinnamon sticks, laung and fry it.
• Add grated carrot and fry it.
• Add salt, pepper powder, raisins and now pour the cooked rice mix well
• Serve hot with raitha or vegetable curry

ALOO GOBI RICE

Aloo Gobi rice is one of the simplest rice recipe which I feel. With only two vegetables aloo and gobi and a bit spices makes a very good taste.

ALOO GOBI RICE

Preparation time : 5 mins

Cooking Time :15 mins

Ingredients:

1 Big potato peeled off and cut into small cubes
1 Cup Gobi florets
1 Cup rice
1 Tbsp  jeera
2 to3 small cinnamon sticks
1 green chilli finely chopped
1 Tbsp red chilli powder
1 Tbsp garam masala
Oil 2 tbsp
salt as per taste
4 to 5 laung
1 Tbsp mustard seeds and pinch of turmeric powder
Method:

Take the pressure cooker on the heater add oil once hot add mustard seeds allow it to crackle.
Add jeera, turmeric, cinnamon sticks , laung and fry it.
Now add aloo, gobi fry it in oil for 2 mins
Add salt, red chilli powder, garam masala mix well and pour 2 cups of water
Now once the water starts boiling add rice (rice should washed twice and drain the water)
Close the cooker lid and pressure cook it
Serve hot

Pani Puri

Pani puri also known as golgappa is a popular street snack in India especially in Mumbai. It is also known as Gup chup.

I just did at home which feels me more hygienic than eating road side ans also tastes good.

Pani Puri

Ingredients:

For Puri

1 Cup semolina (fine coarse)
4 Tbsp all purpose flour (maida)
1 Tbsp gram flour
1/4 Tbsp baking soda
Salt a pinch
oil 2 tbsp
Oil for deep fry
1 Onion finely chopped
For Pani

2 Tbsp Jaljeera powder (ready made mix )
1 Cup tamarind water
Salt as per taste
1 Tbsp fresh coriander leaves chopped
For Stuffing

2 Medium size a Aloo boiled
1 Tbsp red chilli powder
1 Small cup peas
Salt as per taste
Fresh coriander leaves chopped
Method:

For Puri

Take maida, semolina ,gram flour,salt and oil in a bowl add water bit by bit and make a dough similar puri dough consistency. Keep it closed with wet muslin cloth for about 30 mins. By the time the Pani and stuffing can be prepared.
Take a small dough ball make a circle of about 15 cms diameter.Now with any small circular lid press over that to make equal size small puri's
Fry them in the oil with medium flame till golden brown. While frying the puri should be pressed in the centre so that it should puff
For Pani

Take Jaljeera powder, tamarind water, salt and normal water a cup mix them well and add fresh coriander leaves
For stuffing

Take the boiled potatoes with the skin peeled off and smash them to the paste. Add fresh peas,salt, red chilli powder and mix them well. Garnish it with coriander leaves
How To serve

Take puri make a hole in the centre add stuffing, then add chopped onion and put 2 to 3 tbsp of Pani and serve it

Veg Baby Corn Soup

Baby Corn is very rich in protein. The baby corn with other vegetables along with it makes a healthy soup. It is a Chinese soup. Kids usually likes such soups. Go for it.

Veg Baby Corn Soup

Preparation Time: 10 mins

Cooking Time: 15 mins

Servings 3 bowls

Ingredients:

4 baby corn finely chopped
1 Small Carrot finely chopped
4 Beans finely chopped
1 Small cup cabbage shredded
4 Tbsp corn flour
Salt as per taste
1 Tbsp pepper powder
1 Tbsp butter
Soya sauce during serving
Method:

Take a container on a heater add butter once the butter melts add all the vegetables fry it.
Add a bit of water and boil till all the vegetables are cooked.
Now add 3 cups of water, pepper powder, salt boil it.
Now mix corn flour in water and make a paste and mix it in soup.
Allow it to boil till it is thick.
Serve hot with soya sauce

Capsicum Masala

The capsicum masala is usually prepared using green capsicum but this time I tried with all the three colour capsicum i.e red bell pepper, yellow pepper along with green. It was really good taste. With grated  coconut and roasted peanut powder made the capsicum masala more delicious and colourful.

Capsicum Masala

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1 Green Capsicum cut in to small pieces
1 Red bell pepper cut into small pieces
1 Yellow pepper cut into small pieces
1 Cup roasted peanut powder
1 Cup grated coconut
1 Tbsp oil
Salt as per taste
1 Tbsp mustard seeds.
A pinch of hing
1 Tbsp turmeric powder
1/2 Cup tamarind water
1 Tbsp Masala powder
1 Tbsp red chilli powder
A small piece of Jaggery
Fresh coriander leaves to garnish
Method:

Take a container on heater add oil once hot add mustard seeds allow it to crackle. Add turmeric powder, hing and now add capsicums and fry it.
Once the capsicum is fried  add tamarind water and 1 cup water and cook it.
Grind the coconut and add to it.
Add salt, masala powder, red chilli powder, Jaggery and cook till the gravy thickens.
Now add roasted peanut powder and cook for 2 mins till it mixes well with the gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice

Spinach stem chutney (palak detina chutney)

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.We make lot of dishes with  spinach leaf. Along  with the leaf the stem of spinach can be utilized to make chutney. It tastes very good when eaten with chapati and curd rice.

Spinach stem chutney (palak detina chutney)

Ingredients:

A small bunch of palak  stem cut into piece
Few palak leaves
3 to 4 green chillies
A small piece of ginger
2 Tbsp of til
A small  tamarind
A small piece of Jaggery
Few curry leaves
Fresh coriander leaves
Oil 1 tbsp
1 Tbsp mustard seeds
Salt as per taste
A pinch of turmeric powder and hing
Method:

Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
Add turmeric powder, hing, palak stem,  leaves, ginger, curry leaves, green chillies,til and fry it.
Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
Serve with chapati or curd rice.

Ridge Gourd Skin Chutney

We make lot of dishes from ridge gourd like ridge gourd dal, vegetable ,bhaji's(pakodas),raita.But for all these we peel of the skin of ridge gourd. But  we can make chutney with the skin of ridge gourd. It is good combination with chapati and jowar roti's.

Ridge Gourd Skin Chutney

Ingredients:
A cup of ridge gourd skin cleaned
Few pieces of ridge gourd finely chopped
3 to 4 green chillies
A small piece of ginger
2 Tbsp of til
A small  tamarind
A small piece of Jaggery
Few curry leaves
Fresh coriander leaves
Oil 1 tbsp
1 Tbsp mustard seeds
Salt as per taste
A pinch of turmeric powder and hing
Method:

Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
Add turmeric powder, hing, ridge gourd skin, ridge gourd pieces, ginger, curry leaves, green chillies,til and fry it.
Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
Serve with chapati , jowar roti's or  curd rice.

Green Chilli Pickle

Everyone likes pickle. We Indians always prefer pickles with the food. And for the spicy lovers here is the green chilli pickle recipe. It is a simple and easy pickle that can be prepared any time all seasons. For this pickle the chilli's are slit and cut in to pieces.

Green Chilli Pickle

Ingredients:

100 Grams Green chilli's
2 Tbsp fenugreek seeds powdered
1 Tbsp hing
1 Tbsp turmeric powder
Salt as per taste but bit more
lemon juice 1 small cup (approx 4 to 5 lemon )
Method:

Slit the green chillies and cut them into two halves. (Note :Green chillies should be long and thin for pickles)
Mix all the ingredients to it well.
Keep them in a air tight jars for 5 to 6 days.
Once they are ripe keep them stored in the refrigerator.
Use this with curd rice. It tastes good