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Tuesday, November 26, 2013

Baby Aloo Lasaniya

The fresh baby potatoes all ready waiting at the supermarket shelf for them to be picked up and the chilling weather further increased the urge to cook this spicy recipe.
Had read this recipe long time back in a magazine and changed it a little to suit our palate. So here comes from my Grand Veg Kitchen…….
Baby Aloo Lasaniya
Ingredients:
15 Baby Aloo (Baby Potatoes) 
1 Medium sized Onion finely chopped 
2 Medium sized Tomato chopped 
2 -Dry Red Chili 
1/2 tsp - Garam masala 
1/8 tsp - Turmeric 
12-15 Cloves of Garlic 
1 inch Ginger 
1 tsp - Coriander powder 
1 tsp - Cumin seeds 
1/2 tsp - Red chili powder 
1 Tbsp Curds/yogurt 
3 Tbsp - Oil 
Salt to taste 
Chopped coriander leaves for garnish 
Serves : 4 People 
Method: 
Soak dry red chili in 3 table spoon of water for 15 minutes.
 
Place the baby potatoes in cooker with some salt sprinkled on it and have it boiled till soft and peel skin.

Grind together garlic, ginger, soaked red chili with soaked water, cumin seeds and tomatoes into a smooth paste.

Heat one tablespoon oil in a thick bottomed kadai /pan and shallow fry the boiled potatoes for two minutes and sprinkle garam masala and salt and mix well. 
Turn off the flame and transfer it into a bowl.

In the same kadai /pan heat two tablespoon oil and add finely chopped onions and sauté till pink.
Add the above paste and cook on low flame for 4-5 minutes. Add turmeric and coriander powder, red chili powder, salt and mix well.
Next add curds/yogurt and give it a good mix.
Now drop all the baby potatoes slowly into the above mixture.
Give a stir gently so that the baby potato is coated with the masala. Cover and cook for a minute and turn off the flame.
Garnish with coriander leaves.
 Serve it hot with Chapatis!!!
Tips:
The recipe can be done with regular potatoes also cutting them into slightly bigger cubes if baby potatoes are not available.
The quantity of red chili and garlic can be reduced or increased to suit your taste.

A glance of the remaining baby potatoes all washed & drying up in the sun for later cook





Saturday, November 23, 2013

Long Beans Bhaji – A quick & easy side dish for rotis

I was very happy to bring home a huge bunch of Long Beans as found very fresh ones at the supermarket….Just could not wait to cook it as they looked so lush green full of nutrition and crunchiness…
So here comes from my Grand Veg Kitchen …..
Long Beans Bhaji – A quick & easy side dish for rotis




Ingredients:

1 Big bunch of Long Beans
(The bunch I used had 55 fresh long beans)
1/2 Cup –Freshly grated coconut

1 Small lemon sized – Jaggery

 2 inch dry Tamarind

1/2 + 1/4 tsp –Mustard seeds
1/4 tsp- urad dal/black gram split unskinned

 1 tsp –Red Chilli powder or to taste

1 Dry Red Chili

 1 Tbsp –Oil

 Salt to taste

 Method:

 Wash the long beans and pat them dry with a kitchen towel.

 Pluck the edges of the beans and chop them finely.


Heat oil in a thick bottomed kadai/ pan and add 1/4 tsp mustard seeds. Once they crackle add urad dal and the dry red chili cut into two pieces.

Once the urad dal is light brown add the finely chopped long beans and mix well.

Cover the lid and cook for a minute on very low flame.

Next add salt and jaggery and mix well.



Cover and cook on low flame for two minutes.

Meanwhile in a mix grind together the remaining 1/2 tsp mustard seeds, freshly grated coconut, red chili powder and tamarind into a coarse paste without adding water.


 
Once the beans have slight changed color, add the above paste and mix well.

At this stage do check for salt and chili,if required you can add more of salt and red chili powder to suit your taste and mix well.
Cover and cook for another two minutes on low flame.

Long beans bhaji ready to be served with Rotis!!

Tips:

Do not overcook the long beans and maintain its crunchiness as it tastes great.
You can also use regular French beans if long beans are not available.

Thursday, November 21, 2013

Methi Corn Paratha (Fenugreek leaves & Corn in a Paratha)–Go Green Go Healthy

Its a usual practice to get Methi leaves and make Methi Parathas at home….had this Methi  Paratha stuffed with Corn at a local restaurant here and just tried making it….came out very well…so this is my version from my Grand Veg Kitchen…..
Methi Corn Paratha (Fenugreek leaves & Corn in a Paratha)
Ingredients :
For Dough:                                                                  For Stuffing:
2 Cups chopped Methi (Fenugreek) leaves                1/2 Cup-Frozen sweet corn   
(I Used two small bunches)                                          1 Small Onion finely chopped      
2 Cups-Wheat flour                                                       3 Green chilies finely chopped
1/4 th Cup -Besan (Gram) flour                                     1/4 tsp Cumin seeds
1/2 tsp -Red chili powder                                               1/8 tsp Tumeric                             
1/2 tsp -Garam masala                                                  1 Tbsp Oil 
1/8 tsp Turmeric                                                            1/2 tsp-Salt                                   
1/2 tsp-Salt or to taste 
Oil for kneading and cooking 
You can make 5 medium sized parathas with this proportion. 
Method:  
Wash & drain the Methi (Fenugreek) leaves into a strainer. 
In a big bowl mix wheat flour,besan (gram)flour, red chili powder ,garam masala, turmeric, salt and mix well. Finely chop the Methi (Fenugreek) leaves and add it to the above mixed flour.
Add water and knead it to a chapatti dough consistency. Add 1 tsp oil and kneed and cover and allow it to rest for 1/2 an hour.
Mean while in a thick bottomed kadai/pan heat 1 Tbsp oil and add cumin seeds.
Once they crackle add finely chopped green chilies followed by onions .Mix well and fry till the onions turn pink in color. Add turmeric and salt & mix well.
Rinse and drain the frozen sweet corn and add it to the above onion mixture. 
Mix well and cook for two minutes on low flame and take it off the flame.
Let it cool down and do not cover as it may turn watery.
Next take a big ball of dough (a little bigger than the usual chapatti size) and press it in the wheat flour and flatten it a little with hands. 
Put a big spoon of corn mixture in the middle.
Pack it up well from all sides.



Press it in the wheat flour and roll the pin with light hands to make parathas.

Keep it a little thick so that the corn mixture remains intact and does not come out.

Pan fry the parathas from both sides using little oil. 
 Serve hot with yogurt or butter!

Saturday, November 16, 2013

Kanda Poha

Kanda Poha (Onion Flattened Rice ) is a very tasty dish….reminds me of our childhood days….as I come from a South Indian family  my dad was very particular about we having idli & dosas for breakfast which was a great source of proteins for us…we would just wait for our dad to be out of station on tours and we ask mom to make her Maharashtrian breakfast of Kanda Poha….
On weekends even my kitchen is all set to cook the same as its really fast to cook.

So here comes from my Grand Veg Kitchen….
Kanda Poha (Onion Flattened Rice)


This proportion Serves -2
Ingredients:2 Cups Leveled – Thick Poha (Flattened rice)
1 Big Onion finely chopped  
1 Big tomato finely chopped
2 Tbsp Oil  
1/4th tsp -Mustard seeds
1/2 tsp- Cumin seeds 
10-15 Peanuts (I have used frozen peas)
2-3 Green chilies finely chopped  
1 String curry leaves
1/4 th tsp –Sugar 
Salt to taste.
Coriander leaves for garnish

Method:
Add Poha (Flattened rice) in a vessel and add enough water and wash it well with soft hands and drain all the water.
In a thick bottomed kadai /pan heat oil. Add mustard seeds and once they splutter add cumin seeds followed by peanuts.
Once the peanuts are fried add green chilies and curry leaves. Mix well for a minute. Add onions and fry till pink.
Next add chopped tomatoes followed by salt and sugar. If adding frozen peas wash and add them at this stage. Mix well and cook till tomatoes turn soft and mashy. Add washed Poha (Flattened rice) and mix well.
Cook on low flame with covered lid for two minutes. Turn off the flame and allow it to rest for five minutes. Garnish with coriander leaves and serve hot!!

Note:
Tomatoes can be alternated with lemon juice for a taste variation.
Also can top it up with Sev for some crunchy effects.





Tuesday, November 12, 2013

Corn Palak (Spinach) Gravy

t’s a beautiful fresh sight of the greens stacked up in the vegetable markets during the winters here…It’s a treat for my family as we are huge Palak (Spinach) fans….Not very happy feeding  aloo palak all the time I used corn instead of aloo which is also a huge hit…..

So here comes from my Grand Veg Kitchen….

Corn Palak (Spinach) Gravy
Ingredients:

1 Bunch Palak (Spinach)
1/2 Cup Corn (fresh / frozen)

1 Medium sized Onion finely chopped
1 Medium sized Tomato chopped

4 Cloves of Garlic

1/2 inch ginger

2 Green chilies
4 cloves

1 inch cinnamon
1/2 tsp garam masala

2 Tbsp Oil
Salt to taste

Note: If using fresh corn then have it cooked in cooker with little water till it turns soft. I have used ready to cook frozen corn as its easily available here.
Method:

Wash the Palak (Spinach) leaves and add 1/2 cup water and cook on low flame for 2-3 mins.
Add ginger, garlic & green chili to the mixer and make a paste.

In a thick bottomed kadai / pan heat oil and add cloves & cinnamon .Fry till they emit aroma.
Add chopped onions and fry till its pink in color.

Now add ginger, garilic & green chilli paste made and fry till the raw smell of garlic vanishes.
Add tomato pureed with a help of mixer/blender. Add salt and cook till the tomato puree is cooked and change slight color.

Add corn…if its frozen sweet corn then you can just rinse them in water once, strain and add. If using fresh corns them first cook them with little water in a cooker till soft and then add them.
Mix well on low flame and cook for a minute

Add the Palak (Spinach)  pureed in a mixer/blender along with the cooked water.
Cook for two minutes with closed lid on low flame or till you get a good boil and gravy like consistency. Add a little water if you feel its too thick. Add garam masala and mix well.

Serve hot with chaptis, rotis or jeera rice!!
Tips:

You can also top it up finally with cream to get a rich flavor.
Corn can also be alternated with fresh or cooked peas for a change.

Also if you like a more tangy taste then tomatoes can be alternated with lemon juice.

Moong (Green gram) Pulav

Moong (Green gram) is a regular member of my grocery as its loaded with goodies …being rich in Vitamin A ,B,C & E…helps in weight loss & is good for heart.

This recipe reminds me of the days when I was newly wed and would always bug my mom for easy to do recipes to impress my hubby….further it also helps me for quick lunch box packing…..with only few ingredients its very easy to cook ….
So here it is from my Grand Veg Kitchen….

Moong (Green gram) Pulav


Ingredients:
1 Cup –Rice (Basmati/Sona masuri)

1/2 Cup - Moong (Green gram)

2 -3 Green Chilies
5 cloves of Garlic

1/2 inch Ginger
1 tsp cumin seeds

1 Big Onion –Thinly sliced lengthwise
2 Tbsp –Oil

1/2 tsp – Garam Masala
Salt to taste

Coriander leaves for Garnish

Method:
Soak Moong (Green gram) overnight or for 8 hours.

After the soaking is done drain the water completely using a strainer.

Soak rice for 15 minutes and drain the water completely.
In a cooker add two cups of water and bring it to a boil. Add two drops of oil so when the rice is cooked its separated by each grain. Now add drained rice and Moong (Green gram).

Close the cooker lid and cook on medium flame for two whistles and low the flame and just keep for two minutes and turn off the flame. Allow the weight on the cooker to settle down.
Meanwhile grind together green chilies, ginger, garlic and cumin seeds to a coarse paste.

In a thick bottomed pan /kadai heat oil.
Add sliced onion and fry till pink. Next add the above made paste and sauté well on low flame till the raw smell of garlic vanishes.

Add salt and garam masala & mix well. Also add the cooked rice and Moong (Green gram) .Mix it with light hands and close the lid and cook on low flame for a minute and turn off the flame.
Garnish with chopped coriander leaves.

Serve it with raita /yogurt /dal or pickle!!

Friday, November 8, 2013

Bajra (Pearl Millet) Khichdi

So finally we have reached the weekend…..this calls for a perfect brunch to skip off the usual routine of breakfast, lunch etc…
How about starting a day with Pearl Millets?

Bajra …as its famously known is full of nutrition, excellent source of fiber and proteins .It is known to increase insulin sensitivity and lower the level of triglycerides.
Such a good ingredient is definitely invited to my kitchen and here comes from my Grand Veg Kitchen.......

Bajra (Pearl Millet) Khichdi


 Ingredients: 
3/4th Cup – Bajra (Pearl Millet) 
1/4th Cup-Moong dal (Green gram split) 
1 Carrot cut into small cubes 
1 Potato cut into small cubes 
7-8 French Beans cut into small pieces 
10-12 Cauliflower florets 
1/4th Cup Green peas (Frozen or fresh/if used dry ones soak them with bajra) 
1 Big Onion finely chopped 
2 Big Tomatoes finely chopped 
2 Green chilies finely chopped 
1 tsp-Red chili powder 
1/4th tsp-Garam masala 
1/4th tsp-Mustard seeds 
1/8th tsp-termeric 
1Tbsp-Oil 
A pinch of asfoetida (hing) 
Salt to taste

Method: 
Soak Bajra (Pearl Millet) and Moong dal (Green gram split) separately in enough water overnight or for 8 hours. (In case using dry peas soak and cook them along with bajra).
After the soaking is done drain the water using a strainer and in a pressure cooker add both Bajra (Pearl Millet) and Moong dal (Green gram split) and add 3 cups of water and pressure cook for three whistles  on high flame and the turn the flame on low and cook for another 10 mins. 
You will have a perfect pearl like bloomed millets from your cooker.
Add the cut carrots, potatoes, French beans, cauliflower florets, to a bowl with 1/4th cup boiling water and just par boil them for two minutes.
Next heat oil in a thick bottomed kadai/pan and a pinch of asfoetida (hing) followed by mustard seeds.  
Once they splutter add finely chopped green chilies and onions .Mix them well and cook till onions turn pink in color. 
Now add chopped tomatoes, fresh/frozen peas, turmeric, and salt and mix well and cook for two minutes on low flame with closed lid. 
Next add the parboiled vegetables along with its cooked water, red chili powder, garam masala and give a good stir and cook for another two minutes with closed lid. 
Add the cooked Bajra (Pearl Millet) and Moong dal (Green gram split) to the above mixture and mix well and cook till its boiling.
Now check on the consistency…if you require a watery consistancy for the khichdi then turn of the flame once the khichdi is boiling, if require a thick consistency then cook on low flame for another 2-3 mins. 
Always remember that this khichdi gets pretty thick once it starts cooling down. 
At this stage check on the taste …add more of salt and red chili powder if required. 
Enjoy hot Bajra (Pearl Millet) Khichdi with some roasted papads… 
Is this not a perfect holiday brunch…?Try it ....& leave ur feedback and comments...Love u all!!! Enjoy ur weekend!!!