Matar Ke Chhilke Ki Sabji (Peels of Pea Pods with Potatoes)

My mom made this unique dry vegetable today , which is made from Matar ke chilke ( Peels of Pea Pods) which we usually throw off , its easy and tasty but a little time consuming

I am sure after tasting this sabji you will never throw away the pea pods again. It can be served i as a side dish with Dal and Chapati.

Ingredients:

1. 1 cup Matar Ke Chhilke (peel of pea pods) chopped small
2. 1 cup boiled potato peeled and cubed in small size
3. 1 tsp cumin seeds
4. Pinch of asafetida
5. Salt to taste
6. ½ tsp red chili powder
7. 1 tsp turmeric powder
8. ½ tsp amchoor powder 
9. 1 green chili finely chopped
10. ½ tsp garam masala (optional)
11. 1 tbsp cooking oil

Method:

1. Peel the pea pods and separate the two halves of each pod.Now fold and press each half of the pea pod in such a way that outer fleshy side of the pod remains outside . 
2. Remove the inner tough membrane of pod, by sliding it down slowly along the length of the pod from inside.Separate all the peels and then chop them in small pieces. Keep them aside for later use.
3. Heat the oil in a pan and add asafetida and cumin seeds. Add now chopped peels of pea pods.Let it cook for few minutes on a medium flame ,. Now add cubed potatoes to this and mix
4. Mix in turmeric powder, red chili powder, chopped green chilies and salt. 
5. Cook covered on low heat till vegetable is just tender. Mix in amchoor powder and garam masala powder.
6. Remove and serve hot with Chapati. 

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Indian Flat/Broad Beans Recipe with potatoes , tomato and brinjal | saem aur baingan ki mix sabzi

Today i learned a very tasty mix vegetable form my motherinlaw and wanted to share with all of you . It comprises of borad/flat beans ( saem as we call in hindi ) , potato , tomato and brinjal .It tastes amazing and it a must try :) 

Ingredients :-

1. 10-12 flat beans , chopped
2. 1 medium size potato
3. 3-4 medium size Brinjal chopped 
4. 2 medium size potatoes
5. 1/2 cup chopped cilantro / coriander
6. 1 tsp fenugreek seeds / methi dana
7. 5-6 cloves of garlic washed and chopped
8. 1 tbsp mustard oil / or any other cooking oil
9. 1 tsp red chili powder
10. 1 tsp turmeric powder
11. salt as per tatste
12. 1 tsp coriander powder
13. 1/2 cup water

Method :-

1. Wash and chop all the vegetables and keep it aside.
2. In a heavy bottom wok / kadhai , add mustard oil and let it get warm .Add methi dana / fenugreek seeds .
3. Now add garlic cloves to this and let it simmer.
4. Add all the dry spices and let it simmer for few seconds.
5. Add all the chopped vegetables to this mixture along with chopped cilantro and mix it well.
6. Add water to this , cook it and cover it .
7. Keep on checking now and then till all vegetables are cooked well.
8. Serve it hot with Chapatis

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aloo gobi curry, how to make punjabi aloo gobi recipe | Cauliflower Curry

Aloo Gobi is a traditional Punjabi main dish made out of potatoes, onions,Tomatoes, cauliflower and fine blend of spices . This punjabi special vegetarian cusine goes well with Paratha, Roti and rice.its very simple to make and a tasty one as well. 

Ingredients :- 

1. 2 cups chopped cauliflower/gobi
2. 2 small potatoes
3. 2 to 3 tbsp oil
4. ½ tsp turmeric powder/haldi
5. ½ tsp red chili powder
6. 1 tsp coriander powder
7. ½ tsp garam masala powder
8. 2.5 to 3 cups water
9. few coriander leaves  for garnishing
10. 1 large onion
11. 1 large tomato
12. ½ inch ginger
13. 2-3 garlic

Method :- 

1. First remove the cauliflower florets. wash them in running water then boil 2.5 to 3 cups of water in a pan with salt. close the burner add the gobi/cauliflower florets in the salted warm water and keep covered for 15-20 minutes.
2. Peel and dice the potatoes and keep it aside.
3. Make a smooth paste in a blender with the onion, tomato, ginger and garlic.  add little water if required.
4. Heat oil in a pan . Add the ground paste and stir.
5. Add all the spice powders ,fry till the oil leaves the sides of the masala paste ,continue frying till the whole masala, comes together and changes color with oil leaving the sides.
6. Add the chopped cauliflower and potatoes. stir. then add water, salt and stir.
7. Cover and cook till the potatoes and cauliflower are cooked and tender.
8. Check a couple of times. if the water dries up too much whilst cooking, then add some more water.
9. Serve aloo gobi hot with rotis or rice.

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Corn and Potato Tikki | Corn Tikki Patties Recipe

Corn Tikki Patties has been my hot favorite . Corn is also referred as Makai or Bhutta In India. This is  is simple to make. The ingredients required for Corn Tikki Patties Recipe is easily available in your kitchen. You could eat this Corn Tikki Patties Recipe as starter of light snack.

Ingredients :-

1. 2 cup boiled sweet corn kernels (makai ka dana)
2. 1 cup boiled 
3. 2 tbsp chopped coriander (dhania)
4. 2 green chillies, finely chopped
5. 1/4 tsp garam masala
6. 3  slices of bread 
7. 1/2 cup finely chopped Onions
8. salt to taste
9. 1 tsp of chat masala
10. 1 tsp roasted powdered cumin powder
11. 1 tbsp of oil

Method :-

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into equal portions. Shape each portion into even sized round and flatten the rounds to make tikkis.
3. Heat a non-stick pan and cook each tikki over a high flame, using a little oil until both sides are golden brown in colour.
4. Serve hot.

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Carrots and potato Sauteed with Fresh Fenugreek Leaves | Gajar Aalu methi dry recipe

Methi  is a popular north Indian side dish.  Methi is wonder herb, has great medicinal values. Well combination of these three will only be healthy.  You can’t go wrong with taste if you follow the recipe. Methi , Carrot and Potato are easily available  and it makes a amazing side dish do try and let me know if you liked it :)

Ingredients

1. Carrots – 2 to 3 medium to big
2. Potato - 2 small or 1 medium boiled
3. Fenugreek leaves (fresh methi laves)- 2 bunches
4. Vegetable oil – 2 – 3 tbsp
5. Hing (asafoetida) – ¼ tsp
6. Mustard seeds – 1 tsp
7. Cumin seeds (jeera) – 1 tsp
8. Salt – to taste
9. Garam masala powder – 1 tsp
10. Coriander (dhania) powder – 1 tsp
11. Red chilli powder – 1 tsp or to taste

Instructions

1. Boil the potatoes and cut into cubes.
2. Peel and cut carrots  Wash and chop fenugreek/Methi leaves.
3. Heat oil in a wok/ kadai. Add mustard, hing, cumin, let it crackle. Add Carrot and potato , cook for 5 - 7 minutes.
4. Add Methi leaves, stir fry till water evaporates. Cook for further 5 mins.
5. Add all the masala powders.Fry for 5 mins or till carrots and Potato are cooked and has a slight crunch.
6. Remove from heat and serve hot with chapatis

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Vegetable Cutlet Recipe | Easy Veg Cutlet | Cutlet with Left over Rice

I was just browsing through facebook where I saw a post "Quick & easy cutlets made with left over Rice ." at Chef at Large community and decided to give it a try , I did little modification to the recipe and Vegetable Cutlet was ready :) yum yum!!

Ingredients

1. 2 medium sized aloo/potatoes chopped
2. 2 carrots/gajar chopped
3. 1 cup peas/matar
4. 1 onion finely chopped
5. 2 teaspoon ginger-garlic-green chilli paste
6. 1 tsp garam masala powder
7. ¼ tsp red chilli powder/lal mirch powder
8. 2 bread slices
9. ½ cup semolina/sooji
10. salt as required
11. oil for frying
12. 1 tsp chat masala
13. Salt as per requirement
14. 1 tsp Coriander powder
15. 1/4 cup finely chopped cilantro
16. 1 cup left over Rice

Instructions

1.    Take the chopped potatoes, carrots and peas and boil it for 2, 3 whistle till veggies are cooked.

2.    Drain them now mash them with a spoon or spatula. Make a coarse mixture of the veggies.

3.    Take 2 slices of bread ( you can use either white or brown bread ). Soak them lightly in water. Now press them tightly and remove all the water. Add this to the mashed vegetables, left over rice ,Add the chopped onion, ginger-garlic-green chilli paste, salt, garam masala , coriander leaves powder, red chilli powder , chat masala and salt. Mix everything well.

4.    Make medium sized balls of the mixture and flatten each of them with the palm of your hands.

5.    I shaped the veg cutlets and rolled them in roasted semolina.  Shallow fry the cutlets in oil till crispy and golden brown on both sides.

6.    Serve vegetable cutlets them hot plain with  coriander chutney, sauce.

Linking to Blog event 

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Yard long beans and potato

It's been few months since I posted anything  so today I thought let me post a very simple and tasty recipe of Yard long beans ( chavli ki phali ) and potato . Yard long beans are easily available in Indian market and these beans have a unique flavor of its own  and yes its my favorite too :)

Ingredients :-

1. 250 gms yard long beans
2. 2 potatoes 
3. 1/4 tsp heeng ( asafotedia)
4. 1/2 tsp coriander powder ( Dhaniya Powder)
5. 1/2 tsp turmeric powder ( haldi powder)
6. 1/2 tsp red chili powder 
7. salt as per taste
8. 1/2 tsp of dried mango powder ( amchoor )
9. 2 tbsp oil

Method :-

1. Wash the beans , string and chop it.
2. Wash and potatoes , peel and boil it.
3. In a wok add 2 table spoons of oil , let it heat. To this add cumin seeds and heeng.
4. Now add beans and cubed potatoes to this  along with salt and turmeric powder.Close it with a lid and let it cook for 15 minutes on a medium flame , keep on stirring in between.
5. Add chili powder , coriander powder, amchoor powder to this mixture.
6. Let it cook for 12-14 minutes till the beans are tender.
7. Mix it well and serve it with hot chapatis.

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Oats and Spinach Cutlets

I wanted to make Vegetable Cutlets today but the very image of a vegetable cutlet is the one loaded with oil so we might enjoy having it but later feel guilty because the extra calories we would consume with it.Hence Instead of frying it I baked it in the oven.

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Ingredients :-

1. 1 cup oats
2. 1 potato boiled
3. 1/4 th cup water
4. 1/2 onion finely chopped
5. 1 green chili chopped
6. 2 cloves of garlic
7. 1/2 cup peas
8. 2 cups chopped Spinach
9. salt
10. 1/2 tsp of chat masala
11. 1/2 tsp of red chili powder

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Oats Ball before Baking

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Method :-

1. Boil the potato, wait till it cools down, mash it and keep it aside.
2. In a pan take 1 cup of oats , dry roast it and keep it aside.Keep on stirring it else it will get burnt.
3. In a Grinder take green chili, garlic cloves and 1/2 cup peas.Make it into a paste and keep it aside.
4. In a pan add 1 tbsp of oil , add chopped onion to this once translucent add the green peas, chili and garlic clove mixture to it.Mix it well.
5. Add mashed potatoes to this along with roughly chopped spinach , Mix it well.
6. Add 1/4th cup of water along with salt, chili powder, chat masala and stir it well.
7. Finally  add roasted oats to this , mix well.
8. let it cook for about 2 minutes.
9. Now once the mixture has cooled down make small balls of it. Grease a oven dish and place all these cutlets on it.
10. Preheat the oven and then bake these for 20 minutes at 200 degrees.Flip it after 10 minutes so that both sides are baked.
11. Serve it hot with Chutney or Ketchup.

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 Let me know if you liked this recipe and also if you make it any different way.

Linking this recipe to U.K rasoi New Year .. New Dish

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Aubergine/Brinjal / Eggplant and Potato Dry Sabzi ( Baingan Aalu Sabzi )

 Eggplant and Potato or Baingan aalu is a simple and tasty recipe although Baingan Aalu can be cooked in several ways by adding tomatoes, onions I wanted to keep it simple just by adding two vegetables.Following is the recipe I tried .Give it a try you might like it.

Wash Eggplant and potatoes, slice it . add oil in a pan once heated add both together.

After about 4 to 5 minutes , add turmeric and red chili powder , cover it with a lid and let it cook for about 10 - 15 mins on a medium flame.once cooked add amchoor and garam masala. Mix well and serve hot.

Recipe Details :-
Ingredients :-

1. 4 medium size Eggplants/Brinjal
2. 3 Potatoes
3. 1 tsp chilli powder
4. 1 tsp turmeric  powder
5. 1 tsp amchoor(dry mango) powder
6. 1 tsp garam masala powder
7. 1 tbsp mustard oil or vegetable oil
8. salt as per taste

Method :-

1. Wash the Eggplants in water.,slice the brinjals into 2 inch cubes, keep them in salted water for 15-20 minutes to remove their bitterness.also slice the potatoes in medium size slices and keep it aside.
2. Take a pan , add oil to it,once warm add the potatoes and brinjal to the oil.Cook in the oil for 4-5 minutes on a medium flame
3. Add Turmeric powder, chili powder and salt to the pan,mix the spice powders and salt properly with  the veggies.
4. Now cover the pan with a lid and let the veggies cook on a low flame for 15-20 minutes.
5. Keep checking the veggies after a few minutes so that they do not stick to the bottom of the pan.
6. Once potato and brinjal are cooked properly, sprinkle garam masala powder and amchoor powder.
7. Mix these thoroughly and cook for a minute
8. Close the flame and serve hot with chapatis.

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Dill with Potatoes (Soya\Sephu with Potato)

I had never seen Dill ( Soya,Shephu) in Boston markets, other day my husband went to Stop and Shop and got a bundle of Dill, I was left with questions as what I'm going to make out of it,for one day it was lying in my refrigerator.So I thought I better cook it before it gets spoiled.I googled it and came across various Dill recipes including Dill with Potato,I made few changes to it and gave it a try, result was good ,here is the recipe for it.Hope you all like it and try it yourself


Ingredients :-

1. 1 bundle Dill leaves
2. 1 Potato
3. 1/2 tsp cumin seeds
4. 1/2 tsp turmeric powder
5. 1 tbsp crushed garlic
6. 3-4 green chili finely chopped
7. salt as required
8. 1 tbsp oil

Method :-

1. Wash and drain Dill leaves.
2. Boil the potato and cut it in to pieces
3. Heat oil in a pan/wok,add cumin seeds and let it sputter.
4. Add the potatoes and saute for some time.
5. Add turmeric and stir for a minute.
6. Add Dill leaves, crushed garlic and green chillies at this stage.
7. Stir and add salt.
8. Let it cook for about 5-7 mins on a low flame
9. Serve with Chapatis

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Aloo Paratha

Aloo Paratha is one of the most popular flat-breads in Indian cuisine, specially had in breakfast.It's one of my favourite dish and have always had it, thanks to mom.I gave it a try myself today and wanted to share it with you all.                                   Ingredients :-

For The Dough

1. 2 cups of wheat flour (gehun ka atta)
2. 1/2 tablespoon Ajwain ( carom seeds)

For The Stuffing

1. 2 boiled potatoes
2. 1/2 chopped onion
3. 1 tbsp chopped coriander (dhania)
4. 2 green chilli
5. 1 tsp dried mango powder (amchur)       
6. 1/2 tsp chilli powder
7. salt to taste
8. 1 tbsp ghee for cooking          

Method :-

1. Make a semi-soft dough by adding water and Carom seeds mix it well in whole dough and keep it aside.
2. Boil Potatoes by adding enuf water let it cool and peel of the cover.Mash the potatoes coarsley Keep aside.
3. Add the potatoes, Chopped onions, salt, coriander, chilli powder,greenchiliand amchur powder. Mix it well.
4. Knead the dough and divide into  portions.1.Roll out one portion of the dough into a circle.
5. Place one portion of the prepared filling in the center of the dough circle.
6. Bring togeather all the sides in the center and seal tightly.
7. Roll out again into a circle with the help of a little flour.
8. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
9. Repeat with the remaining dough and filling to make more parathas.
10. Serve hot with curd or tomato ketchup.

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PavBhaji

Today I was just checking some pics of my friend and I happen to see PavBhaji pic in that, it suddenly occurred to me that its been a while I had it, so I decided to give it a try.

PavBhaji is a very popular snack, It's a recipe made from various vegetable cooked together and served with Pav or Bread.
Ingredients :-

1. 2 Potatoes cut into cubes
2. 2 Tomatoes cut into cubes
3. 2 Onions finely chopped
4. 1 Green Bell pepper cut into cubes
5. 2 carrots diced into cubes
6. 8-10 french beans cut into 1/2 inch pieces
7. 4 -5 florets of cauliflower
8. 1/4 cup green peas
9. Ginger, chopped 1 inch piece
10. 4-5 cloves of Garlic
11. 2 tablespoons Oil
12. 3-4 Green chilies
13. 1/2 tbsp turmeric powder
14. 1/2 tbsp red chili powder
15. 1/2 tbsp garam masala
16. Salt to taste
17. Butter 3 tablespoons
18. 1/4 cup of Fresh coriander leaves
19. 2 Lemons, cut into wedges 

Method:-

1. In a pressure cooker add potatoes, green bell pepper, peas,french beans, cauliflower florets 
2. and 1 cup of water and boil it up to  one whistle. keep it aside
3. Heat oil in a pan and add three fourth quantity of onions. Saute till light brown. 
4. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 
5. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously mash it slightly with spoon.
6. Add Bell pepper and cook it for about 4 minutes
7. Add boil vegetables and all the spices to this mixture and cook it for 5 minutes.mash it slightly with spoon.
8. Add 2 tablespoon of butter to this mixture.
9. Pav Bhaji is ready, garnish it with coriander
10. Serve it with onion, lemon wedges and pav. 

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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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