Split Bengal Gram with Spinach and Mushroom.

Ingredients:-

  1. Split Bengal Gram – 250 gms.
  2. Spinach – 100 gms.
  3. Mushrooms(Cut into halves) – 6.
  4. Onion – 1.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Salt – According to taste.
  8. Turmeric Powder – 1 tsp.
  9. Red Chilly Powder – 1 tsp.
  10. Asafoetida – A pinch.
  11. Cumin Powder – 1 tsp.
  12. Green Chillies – 2.
  13. Tomato Puree – 1 tbsp.
  14. Garam Masala – 1 tsp.
  15. Vegetable Oil – 1 tbsp.

STEPS

Step 1 – Cut the spinach roughly.Finely chop the onion.Wash and cut the mushrooms into halves and blanch them in a saucepan.Now wash the dal and boil it with the chopped spinach,salt and turmeric powder in a pressure cooker.Shallow -fry the mushrooms till lightly browned.

IMG-4234.JPGStep 2 – Take a kadhai or a pan.Add the given amount of oil to it.Next add the cumin and asafoetida and when it starts spluttering add the finely chopped onion.Fry for one minute and then add the ginger-garlic paste. Now add the remaining masalas,salt,turmeric powder,red chilly powder,cumin powder and next add the tomato puree.Fry this for two minutes and lastly add the chopped green chillies and garam masala. Fry all again for three minutes and then add in the boiled dal and the shallow fried mushrooms.Add in water as needed to adjust the thickness of the dal. Garnish with chopped coriander and fresh cream.

Our split bengal gram with spinach and mushrooms is done.Serve it with hot chapatis,tortillas,steamed or fried rice and the like.

Friends do try the recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!!!

 

 

 

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Lentil with Water-Chestnuts and Radish-Fry.

Lentil with Water-Chestnuts and Radish Fry.

Ingredients:-For the Lentil with water-chestnuts(Paniphal).

  1. Split Green Gram – 250 gms.
  2. Water Chestnuts(Paniphal) – 25 gms.
  3. Onion – 1.
  4. Salt – According to taste.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Pepper Powder – 1/2 tsp.
  8. Garam Masala – 1/2 tsp.
  9. Dry Mango Powder – 1/2 tsp.
  10. Asafoetida or Hing – A pinch.

For the tempering or tadka: –

  1. Cumin and Black Mustard- 1 tsp.
  2. Kasuri Methi – 1 tsp.
  3. Green or Dry Red Chillies – 1.
  4. Vegetable Oil – 1 tbsp.

STEPS.

Step 1- Take a pan and dry roast the split green gram in it till lightly browned.Now wash it.Peel the skin of the water chestnuts.Chop the onion finely.Next take a pressure cooker and add the lentil in it along with the water chestnuts,salt, turmeric powder,water and raw asafoetida. Cook the dal.

IMG-4126.JPGStep 2 – Now for the tempering take a kadhai and add vegetable oil.Then add all the ingredients of the tempering except kasuri methi and when they crackle add the chopped onion in it.Fry it for two minutes.Now add the kasuri methi,red chilly powder,pepper powder,garam masala,dry mango powder and after stirring it for a minute add in the boiled lentil with the water chestnuts.Boil it up for two minutes.

IMG-4129.JPG  Our lentil with water chestnuts is ready.Check the seasonings before serving and do so with steamed boiled rice and stir fries of your choice.

Friends do try the recipe at home.Share your feed backs and comments.Have a great week everyone.Till then healthy cooking,happy living!!!

 

Radish Stir-Fry.

Ingredients:-

  1. Radish – 2.
  2. Onion – 1/2.
  3. Green Chillies – 2.
  4. Salt – According to taste.
  5. Turmeric Powder – 1/2 tsp.
  6. Red Chilly Powder – 1/2 tsp.
  7. Garam Masala – 1/2 tsp.
  8. Dry Mango or Amchoor Powder – 1/2 tsp.
  9. Vegetable Oil – 1 tbsp.

For the tempering:-

  1. Chana Dal – 1/2 tsp.
  2. Urad Dal – 1/2 tsp.
  3. Curry Leaves – 4-5.
  4. Asafoetida – A pinc
  5. Black Mustard Seeds – 1/2 tsp.

STEPS.

IMG-4131.JPGStep 1 – Wash,peel and chop the radish finely.Blanch it.Chop the onion,green chillies finely.

Step 2 – Take a kadhai. Add vegetable oil.Splutter in the black mustard seeds,chana dal,curry leaves,urad dal,asafoetida  and let it crackle.Add in the chopped onion and green chillies and fry it for two minutes.Now add the blanched radish and the masalas,salt,turmeric powder,red chilly powder,garam masala,dry mango powder and fry again for five minutes.

IMG-4133.JPGOur Radish fry is done.Garnish it with chopped coriander.Serve it as a side dish with your regular lunch and dinner platters.

Friends do try the recipe at home.Share your comments and feed backs. Have a great day and week everyone.Till then healthy cooking,happy living!!!

 

 

 

 

Yummy Spinach Pickle.

Yummy Spinach Pickle.

Hi and welcome my dear buddies to my site again.Winter has now arrived and we too want a change in our choice of vegetables and fruits to enjoy this season well.Usually I make pickle from every vegetable but this time I got the idea to make a special pickle from spinach.It turned out really nice.So I wanted to share this recipe with you all and I hope you will also like it being a twist from the regular array of pickles found and made in India.So we will start with our recipe now—–

Ingredients:-

  1. Spinach – 250 gms.
  2. Garlic pods -2 tbsp.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Achaar Masala – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Vinegar – 2 tbsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt – According to taste.

For the tempering:-

  1. Mustard Oil – 1 tbsp.
  2. Dry Red Chillies -2.
  3. Five Spice or Paanchphoaran – 1 tsp.
  4. Asafoetida – A pinch.

STEPS.

IMG-4087.JPGStep 1 -Chop and wash the spinach finely.Peel and chop the garlic into very small pieces.

Step 2 – Take a pan and add mustard oil in the given quantity in it.Now add the five spices,dry red chillies and when it splutters add the asafoetida. Now add the cut garlic and masalas,i.e,salt,turmeric powder,red chilly powder.Next stir in the chopped spinach.Add the garam masala and achaar masala. Keep stirring the spinach and cook it without covering it.Switch off the gas.We do not need to fry the spinach after adding achaar masala.

IMG-4088.JPGStep 3 – Now take a bowl and add the spinach pickle to it.Add in 1 tbsp of vinegar and 1 tbsp of mustard oil when the dish is at room temperature.Mix well.It is basically an instant recipe so you can have it the minute it gets made.Store it otherwise in a glass jar.

Step 4 – Friends, now our instant spinach pickle is ready.

Friends do try the recipe at home.Share your comments and feed backs. Have a great weekend everyone.Till then healthy cooking,happy living!!!!

Lentil Chicken.

Lentil Chicken.

Ingredients:

  1. Split Pigeon Pea – 250 gms.
  2. Boneless chicken – 150 gms.
  3. Onion – 1.
  4. Green Chillies – 2.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Turmeric Powder – 1 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Coriander Powder – 2 tsp.
  10. Cumin Powder – 1 tsp.
  11. Chicken Masala – 1 tsp.
  12. Garam Masala – 1 tsp.
  13. Tomato Puree – 2 tbsp.
  14. Salt – According to taste.
  15. Vegetable Oil – 2 tbsp.

For Garnish:-

  1. Coriander Leaves – A small bunch.
  2. Fresh Cream-As required.(optional).

STEPS.

Step 1 – Wash and boil the dal adding a pinch of salt and turmeric powder.Finely chop the onion,green chillies,coriander leaves.

Step 2 – Take a kadhai. Add the oil and cumin and when it splutters add the finely chopped onion,green chillies and saute for a minute.Now add the ginger-garlic paste and fry again.Now add the  masalas,salt,turmeric powder,red chilly powder,coriander,cumin powder and garam masala. Fry and add the tomato puree.Now fry everything well to remove the raw smell and when done add in some water to cook the chicken.

IMG-4065 (1).JPGStep 3 – When the chicken is totally cooked and half or less than half quantity of water remains in the kadhai add the boiled dal. Now let this boil for five to ten minutes.Check your seasonings lastly.

Our lentil chicken is done.Garnish it with fresh chopped coriander and fresh cream.It can be served with steamed rice,chapatis,pooris,tandooris and with other eatables of your choice.

Friends do try the recipe at home.Share your comments and feed backs. Have a great week everyone.Till then, healthy cooking,happy living!!!!

 

 

 

Zucchini Fritters.

Zucchini Fritters.

Ingredients:

  1. Zucchini – 200 gms.
  2. Gram Flour or Besan – 250 gms.
  3. Rice Flour – 25 gms.
  4. Onion – 1.
  5. Green Chillies – 2.
  6. Potato – 1.
  7. Ginger-Garlic Paste – 1 tsp.
  8. Salt – According to taste.
  9. Panir – 1 slice.
  10. Garam Masala – 1 tsp.
  11. Red Chilly Powder – 1 tsp.
  12. Peanuts – 2 tbsp.
  13. Coriander Leaves – A handful.
  14. Cheese – 1/2 cup.(optional).

STEPS.

Step 1 – Wash,scrape and grate the zucchini. Boil, peel and mash the potato.Finely chop the onions,green chillies,coriander leaves.Grate the panir cube and crush the peanuts coarsely in a mortar-pestle or spice grinder.

IMG-4037.JPGStep 2 – Take a bowl.To it add the given amounts of gram and rice flour,remaining spices,ie,salt,garam masala and red chilly powder.Now add to this mixture the grated zucchini,onions,mashed potato,green chillies,peanuts,coriander leaves,grated panir and some grated cheese,though the last ingredient is optional.Now adding some water make a batter so that you can form small pakoras out of it on your hand.

Step 3 – Heat oil in a kadhai and when it is hot start dropping small balls of the above made batter into it.You can flatten the balls as I have done and give it some other shapes too.Fry them till browned and crisp.

Our crunchy and tasty zucchini fritters are ready.Serve it with yoghurt,mayo dip,mustard sauce or any other dip that you like.

Friends do try the recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!!!

TAKE CARE!!!!!!

Tangy Tomato Chutney.

Tangy Tomato Chutney.

Ingredients:-

  1. Semi-Ripe Tomatoes – 2.
  2. Radish – 1.
  3. Peanuts – 1/2 cup
  4. Green Chilly – 1.
  5. Coriander Leaves – A handful.
  6. Salt – According to taste.
  7. Mustard Oil – 2 tsp.

For the tempering :–

  1. Black Mustard Seeds – 1/2 tsp.
  2. Dried Red Chilly – 1.
  3. Asafoetida – A pinch.

STEPS.

Step 1 – Wash and roast the tomatoes in a pan.Scrape and cut the radish in medium-sized pieces.

Step 2 – Take a pan,add 1 tsp of oil and fry the radish, peanuts for four minutes in it.Cut the green chillies and coriander leaves.

IMG-4018.JPGStep 3 – Now take a grinder and add to it the tomatoes,radish,green chillies,coriander leaves, and peanuts and grind everything to a slightly coarse paste.

Step 4 – Now temper the chutney.For that,take a pan,add some mustard oil and when it is hot add to it the black mustard seeds,dry red chilly and asafoetida and fry it.Now add this tempering to the chutney. Lastly mix in some salt.

Our tangy tomato chutney is ready.Serve it with pooris,chapatis,paranthas or anything you wish like.

Friends do try the recipe a home.Share your comments and feedback.Have a great weekend.Till then,healthy cooking,happy living!!!

Beaten Rice and Potato Cutlets.

Ingredients:-

  1. Beaten Rice or Poha – 250 gms.
  2. Potato – 2.
  3. Gram Flour or Besan – 100 gms.
  4. Onion – 1.
  5. Green Chillies – 3.
  6. Salt – According to taste.
  7. Red Chilly Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Ginger – A small piece.
  10. Water – As needed.
  11. Vegetable Oil – For shallow frying.
  12. Coriander Leaves – A small bunch.

STEPS.

Step 1 – Wash and drain the water from the poha. Boil the potatoes.Chop the onions,green chillies and coriander leaves finely.Grate the ginger.

Step 2 – In a mixer-grinder add the poha and boiled potatoes  and grind them slightly coarsely.

IMG-3973.JPGStep 3 – Now take a bowl and add the ground batter,the finely chopped onions,green chillies,coriander,grated ginger,gram flour,salt,red chilly powder,garam masala and mix everything well to make a dough.If the stuff of the dough is stiffer add little bit of water but it depends on the consistency of the dough.You can also add panir in it.Make small cutlets of any shape you want from it.

Step 4 – Heat oil in a frying pan.Drop in the above made cutlets in the pan and shallow fry them till lightly browned and crisp.Take them out and drain on tissue paper.

Our beaten rice or poha cutlets are ready.Serve them as a morning or evening snack with any dip of your choice.

Friends do try the recipe at home.Share your comments and feedback.Have a good weekend everyone.Till then healthy cooking,happy living!