Kasiphal aur Pyaj ki sabzi ( Pumpkin and onion recipe)

I always hated Pumpkin as a child but when my mother told me about this recipe I gave it a try and liked it so much probably even you can try it and see how it comes , hopefully you mite like it as well :)
Ingredients :-

1. 500 gms Kasiphal ( Pumpkin)
2. 1 Onion
3. 1 tsp of Ginger, finely chopped
4. 1 tsp finely chooped green chilli
5. 1 tsp Turmeric powder
6. 1 tsp Coriander powder
7. Red chili powder
8. salt to taste
9. 7 -8 grains of Fenugreek seeds (Methi Dana)
10. 1 tsp of mustard seeds ( rye)
11. 1 tsp of cumin seeds (Jeera)
12. 1 tsp Asafetida[heeng]
13. 1 tsp of Amchoor powder
14. Fresh coriander leaves, finely chopped
15. 1 tbsp of oil

Method :-

1. Wash Pumpkin properly and peel of its skin and chop it into an inch sized cubes.Chop onion length wise and keep it aside.
2. Heat oil in a pan or kadahi over medium-high heat, add fenugreek seeds, asafetida, cumin seeds,
3. mustard seeds and let it splutter.
4. Add green chilies an onion to this and cook it on a low flame till onion turns golden brown.
5. Add turmeric and coriander powder, stir it and now add pumpkin,
6. Add salt to this, cover it  and cook over low heat until tender and all moisture is absorbed.
7. Now add amchoor powder, stir and cook for further 5 minutes.
8. Garnish it with chopped coriander and serve.

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Semolina Sweet ( Suji ka Halwa)

                                                                                                                                                                                  
Suji Ka halwa is very popular dish among all Indians, this is simplest and easy dessert one can make for any occasion and moreover the ingredients required to make it are all so easily available in our house .so here is the recipe for it.

Ingredients :-

1. 1 Cup Rawa/Suji ( Semolina)
2. 2 1/2 water or milk
3. 1/2 cup Ghee (Clarified butter)
4. 1/2 cup Sugar
5. 4 - 5 Almonds
6. 7-8 Raisins
7. 1 Tablespoon of Elaichi (Cardamom) Powder

Method :-

1. Soak almonds in 1/2 cup water and keep it aside.
2. Take a Kadhai (Wok), add Suji to it and roast it for about 10 mins on a low flame till it gets little brown, keep on stirring it continuously else Suji will burn.
3. Now add Ghee, sugar, cardamom powder and raisins to it.
4. Roast the Suji till it turns light golden in colour and one can smell the aroma of the roasted suji. 
5. Once the suji is roasted add  milk/water to it , and keep on stirring it on a low flame. See to it no lumps are formed while mixing suji and milk.
6. Keep on stirring the mixture till you get a thick halwa like consistency. 
7. Now peel the cover of water soaked almonds and chop it to pieces.
8. Garnish Suji halwa with chopped almonds and serve it hot.

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Cluster beans vegetable ( gavar ki phali ki sabzi)

This gavar sabji in a very simple and easy to make, it tastes delicious with chapati.


Ingredients :-

1. 250 grams gavar ki phalli (cluster beans)
2. 1/4 tsp ajwain (carom seeds)
3. A pinch of hing (asafoetida)
4. 1/2 tsp red chili powder
5. Salt to taste
6. 1 tsp cumin seeds
7. 1/2 tsp coriander powder
8. 1/2 tsp amchoor (dried mango powder)
9. 1 tbsp mustard oil or any other oil
10. 2 medium sized potatoes
11. 1 onion
12. 1 tbsp of ginger, garlic and chili paste
13. 1 tomato
14. 1/2 cup water

Method:-

1. Wash Cluster beans, remove tips and tails and Chop it into 1 inch pieces.
2. Wash potato peel off the skin and cut it into cubes.
3. In pressure cooker boil cluster beans and potatoes together by adding 1/2 cup of water for about 2 whistles and keep it aside to cool off.
4. Finely chop  tomato and onion, or grind it in a mixer and keep it aside.
5. In a pan add about 1 tbsp of oil, to this add 1 tsp of cumin seeds,ajwain,asafotedia,ginger, garlic and chili paste and saute it for about 1 min now add onion and tomatoes to this mixture and cook for about 10 mins on a slow flame till the mixture turns golden brown.
6. Now add cluster beans and potatoes to this mixture and stir it well.
7. Add chili powder, coriander powder, amchoor and salt and stir it well and cook it for about 10 mins on a slow flame, till cluster beans are cooked.
8. Serve hot gavar sabji with chapati.

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Indian red Gravy

Indian recipe usually takes lot of time because of the initial preparation involved in making masala or gravy.Its commonly used in many of Indian curry like Rajma, Chole, Palak Paneer and so on.

I was talking to my mom other day and she told me this simple quick technique to make the gravy and refrigerate it which would save lot of time while making curries later on

Ingredients :-

1. 4 Onions
2. 4 Tomatoes
3. 5-6 Green chili
4. 7-8 cloves of garlic
5. 1 tablespoon cumin seeds
6. 2 table spoon finely grated Ginger
7. 1 tablespoon oil

Method :-

1. Wash all the vegetables well .Cut Onions, tomatoes, green chili, garlic and grind it in a mixer.
2. You can as well grate it if you don't want to grind it.
3. Add grated ginger to this mixture.
4. Now take a pan add oil, once it heated a bit add cumin seeds to it, then all the grinded mixture to this and stir it well for about 2 minutes on a high flame.
5. Now cook this mixture for about 25 to 30 mins on a low flame by constantly stirring it between.
6. Once done cool it off and refrigerate it.
7. This can used for a week.

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Capsicum ( bell pepper ) Tomato Recipe

Capsicum in tangy tomato gravy tastes just awesome, I've added ketchup to this to make it little sweet.
Ingredients :-

1. 2 large green capsicums/bell peppers
2. 1 large onion, finely chopped
3. 1/4 tsp ginger garlic paste
4. 2 tomatoes
5. 1 tsp mustard seeds
6. 1 tsp red chili powder
7. 1/4 tsp turmeric powder
8. 1 tsp coriander powder
9. salt to taste
10. few curry leaves
11. 1 tbsp oil
12. 1/2 cup water
13. 2 tablespoon tomato ketchup (optional)
14. chopped coriander leaves for garnish

Method :- 

1. Heat oil in a pan, Add ginger-garlic paste, curry leaves and mustard seeds, saute for about 2 mins.
2. Add chopped onions and cook till it turns golden brown.Add salt to this mixture.
3. Add the chopped capsicums and tomatoes and stir it well.Now add chili powder and coriander powder, stir it well and cook for about 5 minutes.
4. Add a 1/2 cup of water and tomato ketchup, cook for approx 10-12 mins with lid on low to medium flame. Allow the gravy to thicken.
5. Garnish with chopped coriander leaves.Serve with rice or rotis

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