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.

Read more...

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.

Read more...

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.

Read more...

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.

Read more...

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

Read more...

Avoid over-spilling milk when boiling

Before pouring milk into a pot for boiling rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter.

Read more...

Use of Kitchen Scissors

 Most Indian dishes require the use of freshly chopped coriander leaves as a garnish. Use the scissors to chop fresh mint, chilies and coriander finely and without any mess. 

Read more...

Remedy for Salty Curry

Wash a potato. Cut into two. Place a the two halves of the raw potato in the curry and it will absorb the extra salt.  

Read more...

Cauliflower Tomato

I made this cauliflower dry curry and it came out really good. The blend of ginger, garlic, cumin  add flavor to the cauliflower and makes it so tasty. Here is the output of the dish that I tried.I hope you like it too.


Ingredients :-

1. 1 medium sized cauliflower 
2. 3-4 garlic flakes finely grounded
3. 1 tbsp ginger finely grounded
4. 2 medium sized onions finely chopped
5. 2 big tomatoes finely chopped 
6. 1/4 tsp turmeric powder
7. 1 tsp red chili powder
8. 1/2 tsp coriander powder
9. 1/2 tbsp cumin seeds
10. salt to taste
11. 1 tsp of garam masala powder
12. 1 tbsp oil
13. chopped fresh coriander leaves for garnish
14. 1 tbsp of ketchup (optional)
15. 1/4 glass water

Method :-

1. Heat 1 tsp  oil in a pan and add the blanched florets and stir fry for 4-5 mins continuosly till you get a light golden color.Remove and keep aside.
2. In the same vessel add 1 tbsp oil and add cumin seeds, garlic and ginger and fry for 10-15 seconds.Now add the chopped onions and fry till they are golden brown in color
3. Add the tomatoes and cook till for about 5 minutes by covering it with a lid.
4. Add salt, coriander powder, turmeric powder and chili powder to this mixture, cook it for about 5 minutes on a medium flame.
5. Add cauliflower florets to this and stir it well now add 1/4 glass of boiled water and ketchup (optional) .Let it cook for about 10  minutes on a low flame by covering it with a lid.Do stir it in between.
6. Add garam masala and cook till you get the desired gravy consistency.
7. Garnish with chopped coriander leaves.

Read more...

Beetroot Dry Recipe

Beetroot Dry Recipe Is quick and nutritious, can be had as a salad or as a dry vegetable with chapati.


Ingredients :-

1. 2 medium size Beetroot
2. 2 Green chilies  
3. 1/2 tsp Turmeric powder 
4. 4-5 Curry leaves 
5. 1/2 tsp Mustard seeds
6. 1/2 tsp cumin seeds
7. 1/2 tbsp oil
8. 1/2 tsp garam masala
9. 1/2 tsp coriander powder
10. 1/4 glass of water
11. Salt – to taste

Method :-

1. Peel the beetroot, grate it and keep it aside.
2. Cut the green chili into two or three pieces and keep it aside.
3. Take a pan and heat with oil.
4. Add mustard seeds and Cumin seeds.
5. When they start to crackle add curry leaves.
6. Then add beetroot, green chili, turmeric powder, salt, coriander powder and garam masala.
7. Stir it well and add 1/4 glass of water.
8. Close with a lid and cook on low flame for about 10 minutes till beetroot is cooked
9. Beetroot sabzi is ready.
10. Serve with plain white rice, chapati or it can be had as a salad too.

Read more...

Healthy Tomato Soup

Tomato Soup is a wonderful and its ready in a jiffy and acts as a lovely     side-dish or appetizer. I learnt this from my mom and had been having it since childhood, hope you all give it a try and like it as well.



Ingredients :-

1. 2 large ripe tomatoes
2. 1 large carrot
3. 1 apple
4. 1 capsicum or bell pepper
5. 1 onion 
6. 2 cups of water
7. 3 cloves garlic
8. 1 tablespoons ghee (clarified butter)
9. 1 teaspoon of cumin seeds
10. salt to taste
11. 1 teaspoon pepper
12. 2 tablespoons chopped fresh cilantro

Method :-

1. Cut Tomatoes, Carrot and Capsicum into small cubes, Remove the skin of Apple and cut into small cubes.
2. In a pressure cooker add all of above vegetables and fruit and mix it with 2 cups of water and boil it for about 3 whistles.
3. Keep it aside when done.
4. In a pan add 1 table spoon of oil, cumin seeds, finely chopped garlic cloves and grated onion and stir it for about 2 minutes.
5. To this add our boiled vegetables and mix it well.
6. Add salt and pepper to this mixture.
7. Cook it on a slow by covering for about 10 minutes.
8. Garnish it with Fresh Cilantro.
9. Our Tomato soup is ready.

Read more...

Methi Matar with Paneer sabzi (Fenugreek , peas and cottage cheese vegetable)

Ingredients :-

1. 1 bunch fenugreek leaves, finely chopped
2. 1 cup peas, shelled, boiled till soft, drained
3. 1 onion, chopped
4. 2-3 green chillies
5. 1 tsp. garlic chopped
6. 1 tsp. ginger chopped or grated
7. 1 cup soft lowfat paneer or silken tofu
8. 1 cup milk
9. 1 tsp. butter
10. 1/4 tsp. cumin seeds
11. 1/ tsp. sugar
12. salt to taste

Method :- 

1. Boil fenugreek greens,  with little amount of water in pressure cooker for upto 1 whistle, keep it aside and let it cool.
2. Grind onion, paneer, ginger, garlic, chilli in mixier till smooth.
3. Heat butter, cumin seeds, allow to splutter.
4. Add fenugreek leaves, saute for a minute, add ground mixture and milk.
5. Stir and bring to a boil, add boiled peas.
6. Add sugar, salt, cook till gravy thickens well.
7. Serve hot with rotis or chapati.

Read more...