Brinjal, Potato And Tomato Mash

BRINJAL, POTATO AND TOMATO MASH

Hello dear buddies.Welcome back. Today I’ll be sharing with you a very simple and tastier version of the brinjal and tomato mash which is a common dish made everywhere in India and it has one extra ingredient, potato. The mash is simple to make, tasty and has very little calories. It’s a wonderful dish when you are super busy. So let’s start with the making—

Ingredients:-

  1. Brinjal -2
  2. Potatoes -1
  3. Tomato -1
  4. Onion -1
  5. Green Chillies -2
  6. Salt -According to taste
  7. Dry Mango Powder -1/2 tsp
  8. Red Chilly Powder -1/2 tsp
  9. Garam Masala Powder -1/2 tsp
  10. Cilantro -For Garnish
  11. Mustard Oil -1 tsp

STEPS

Step 1

IMG-5241.JPGWash and wipe all the veggies mentioned above. Make slits in brinjal and tomato. Roast the brinjal, tomato in an oven or on a gas flame and boil the potatoes. Finely chop the onions, green chillies and cilantro.

Step 2

Take a pan, add the vegetable oil and splutter some cumin in it. Now add in the chopped onions and green chillies and half fry them. Next add the salt, red chilly powder,garam masala, dry mango powder and then add in the mashed brinjal, tomato and potatoes. Give everything a good mix and switch the gas off. Garnish with chopped cilantro.

IMG-5239.JPGOur Brinjal, Potato and Tomato Mash is done. Serve it with anything that you want.

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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Roti Cheela

ROTI CHEELA

Hello dear buddies. How are you all? Today I’ll be posting a breakfast or brunch recipe idea, which I got from yesterday’s brunch of mine that was gram flour cheelas, some dhoklas and hot cardamom tea. I had some of the cheela batter left with me and so I cooked up this recipe of Roti Cheelas combining the roti and the cheelas. They turned out great and I thought of sharing it with you guys too. It is a crispy, tasty and super handy recipe which you can make any time and every time. So do try it out guys and let me know. The recipe is as follows:-

Ingredients:-For the wheat flour chapatis-

  1. Wheat Flour -3 cups
  2. Water -1 cup or as needed

For the cheela batter

  1. Gram Flour – 2 cups
  2. Onions -2
  3. Green Chillies -3
  4. Cilantro -1/2 cup(chopped)
  5. Salt – As per requirement
  6. Red Chilly Powder -1 tsp
  7. Cumin Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Cumin -1 tsp
  10. Lemon Juice – 1/2 tsp

STEPS

Step 1 

To make the wheat flour chapati(Indian flatbread)make a dough from the wheat flour and water and make two or three medium-sized chapatis of it. Chop the onions, green chillies and cilantro.

Step 2

IMG-5221.JPGTo make the cheela batter take a bowl, add the gram flour, chopped onions, green chillies, chopped cilantro, salt, cumin, red chilly powder, cumin powder,garam masala, lemon juice and then mix in water to make a thick batter of dropping consistency.

Step 3

Now to make the roti cheelas, heat a pan and place the chapati on it. Now with a ladle smear, one dollop of the gram flour batter all over the chapati and cook it for two minutes. Then flip it to the other side and fry it adding some oil. The roti cheelas should be crisp, crunchy and well cooked. Make similar roti cheelas with the remaining batter.

Our Roti Cheelas are done. Serve it with curd-mint chutney and sweet chaach.

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

 

Sponge Gourd And Flax Seed Curry

SPONGE GOURD AND FLAX SEED CURRY

Hi everyone and welcome to my cosy cooking corner again. How are you all? I have been late to post my new creation because was having guests at home and lots of fun and enjoyment though I am now back to my blogosphere and ready to roll. It’s the month of June and it’s pretty hot in here in Delhi and the whole of India. People generally enjoy seasonal fruits and vegetables more, now and we have a perfect variety of them too like sponge gourds, ladyfingers, pointed gourds etc. We generally want our preparations to be milder and tastier this time of the year. So I am sharing a recipe of sponge gourd with roasted flax seed powder. I have made similar recipes using flax seed powder and different other vegetables and this one is in line with the others in being tastier, healthier and all green. So let’s start with the dish—-

Ingredients:-

  1. Sponge Gourd – 1 kg
  2. Roasted Flaxseed Powder -200 gms
  3. Radish -1
  4. Turmeric Powder -1 tsp
  5. Red Chilly Powder – 1 tsp
  6. Garam Masala – 1 tsp
  7. Dry Mango Powder or Tamarind Paste- 1 tsp
  8. Salt – According to taste

For the tempering:-

  1. Five Spice mix -1 tsp
  2. Dry Red Chillies – 2
  3. Bay Leaf – 1
  4. Fortune Mustard Oil -1 tbsp

STEPS

Step 1

Wash and scrape the sponge gourd and cut into round pieces. Wash and cut the radish likewise.

Step 2

Take a pan and add all the tempering ingredients into it. Let it splutter.

Step 3

Next add the chopped sponge gourd, radish and salt, turmeric powder, red chilly powder,garam masala, and fry for three minutes. Now add enough water, cover and simmer on a medium flame.

Step 4

IMG_5212.jpgNow when the veggies are half cooked add the roasted flax seed powder and dry mango powder and saute the curry till water evaporates.

Our Sponge Gourd And Flax Seed Curry is done. Serve it with steamed rice, rasam, garlic chutney and poppadums or friums.

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

 

 

Pigeon Pea Fritters In Almond And Poppy Gravy

Pigeon Pea Fritters In Almond And Poppy Gravy

Hi, friends welcome back. I hope you all are doing  good. Today’s recipe of mine is inspired from the rural areas of  Bihar mixed with my idea of presenting it. The recipe is Pigeon Pea Fritters In Almond And Poppy Seeds Gravy is made of pigeon pea fritters shallow fried in a rich, creamy, flavourful gravy of poppy, almonds and peanuts. It is tasty and does not  require too much of oil too. I made this recipe today and decided to share it with you all too. I hope you like it. The recipe is as follows:—

Ingredients:—For the fritters

  1. Pigeon Pea- 250 gms
  2. Onion(big)- 1
  3. Dry Red Chillies -4
  4. Green Chillies -2
  5. Cumin -1/2 tsp
  6. Cumin Powder – 1 tsp
  7. Coriander Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Fresh Lemon Juice -1 tsp
  10. Salt – According to taste
  11. Corn Flour – 1 tbsp(for binding)
  12. Curry Leaves -optional
  13. Freshly chopped cilantro -optional

For the gravy:

  1. Onion -1
  2. Ginger Garlic Paste -1 tsp
  3. Poppy Seeds paste- 1 tbsp
  4. Almonds -4
  5. Peanuts -5
  6. Turmeric Powder -1 tsp
  7. Red Chilly Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Coriander Powder – 1 tsp
  10. Tomato Puree -1 tsp

For Garnishing:—

  1. Fresh Cream
  2. Cilantro – optional

For the tempering:

  1. Black Cardamom -1
  2. Green Cardamom -2
  3. Cinnamon Stick -1
  4. Bay Leaf – 1
  5. Vegetable Oil – 2 tbsp

STEPS

Step 1

 

IMG-5196.JPG
Pigeon Pea Fritters

To make the fritters wash and soak the pigeon peas overnight. Grind it coarsely the next day and keep aside. Make a paste from the poppy seeds, almonds and peanuts. Grind onions to make its separate paste.

 

Step 2

Now take a bowl. Add the ground pigeon pea along with the other ingredients like onion, dried red chillies, green chillies, cumin, cumin powder, coriander powder,garam masala, salt, lemon juice and mash it well. You can add fresh cilantro too if you want. To make binding easier also add some corn flour in the batter. Make small patties out of this mixture and keep aside.

Step 3

IMG-5193.JPGLet’s start making the gravy now. For that, take a kadhai and add the tempering ingredients into it. When spluttering starts add the onion paste and saute for a minute. Now add ginger-garlic paste and fry again for a minute. Next add the spice mix, salt, turmeric powder, red chilly powder, coriander powder,garam masala, tomato puree and fry this masala for three minutes. When the masalas start leaving the sides add the masala paste of almond-poppy-peanuts and saute again for two minutes. Next, add water to make the gravy. Simmer this gravy on a medium flame for ten minutes. Then add in the fritters and let it again boil for five minutes.

Our Pigeon Pea Fritters In Almond And Poppy Gravy is done. Garnish with fresh cream and chopped cilantro. Serve it with tandoori rotis and naan.

Note point:—You can use any lentil of your choice here other than what I have used.

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

Fish in mustard-yoghurt gravy

FISH IN MUSTARD-YOGHURT GRAVY

Welcome once again to my food corner. Today I had some boneless fish in stock and so I churned out this recipe while wondering what new to cook today. I decided to make a gravy of mustard for the fish with a blended taste of yoghurt in it. I made the dish and it clicked well. It is a preparation with mild seasonings and is healthy too. I hope you all will approve the dish and sure give it a try. So let’s start making the recipe—-

Ingredients:

  1. Basa Fish -250 gms
  2. Yellow Mustard Paste-1 tbsp
  3. Yoghurt(whipped)-2 tbsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Ginger-Garlic Paste-1 tsp
  7. Fish Masala-1 tsp
  8. Garam Masala-1 tsp
  9. Tomato Puree-1 tbsp
  10. Salt-According to taste
  11. Pepper-1 tsp
  12. Oil-1 tbsp
  13. Water-for the gravy
  14. Fresh Cream and Cilantro-For Garnishing

STEPS

Step 1

DSC01923.JPGMarinate the fish with salt and pepper. Shallow fry it till browned.

Step 2

Take a pan and add 1 tbsp of oil to it. Then add ginger-garlic paste, tomato puree and fry for half a minute. Next add salt, turmeric powder, red chilly powder, fish masala, garam masala and fry again for a minute.

Step 3

DSC01914Now add the ground mustard paste and fry it for a minute. Add water and boil for two minutes. Add the fried fish now. Next, add the whipped yoghurt and boil for five more minutes. Let the gravy simmer till thick and done.

Garnish with fresh cream and cilantro only. Ensure the freshness of these two ingredients.

Our Fish in Mustard-Yoghurt gravy is ready. Serve it with steamed rice, chapatis or anything you like.

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

 

Panir Chat

PANIR CHAT

Hello, friends welcome again to my corner. Today I’m sharing with you a random recipe which is not totally original but worth the effort. Every day at brunch time when we have had a lighter breakfast we don’t know what to have to curb the hunger pangs still working inside us. We are more focused on making the lunch menu than in thinking what to have for this brunch period. So I decided to make this Panir Chat. Its tasty, funky, colourful and full of flavours and you will surely like it. It is lighter and won’t make you feel overloaded but will curb those pangs and give you a good mood and energy to make lunch for the day. So let’s get started—-

Ingredients:

  1. Cottage Cheese or Panir-100 gms
  2. Cucumber-1/2
  3. Capsicum-1/2
  4. Onion-1/2
  5. Green Chillies-2
  6. Apple-1/2
  7. Pineapple-1/2
  8. Pear-1/2
  9. Mango(semi-ripe)-1/2
  10. Cashew and Raisins-6 each
  11. Peanuts-1 tbsp
  12. Crushed Papadi-1 tbsp
  13. Crushed Methi Mathri-1 tbsp
  14. Besan Sev-2 tbsp
  15. Salt, both black and white-According to taste
  16. Chat Masala-A pinch
  17. Paprika-1 tsp
  18. Orange Juice-2 tbsp
  19. Coriander-Mint Green Chutney-1 tbsp
  20. Meethi Chutney-1 tbsp

STEPS

Step 1

IMG-5180.JPG Cut your panir into small pieces. Now mix it with salt, green chutney, paprika and lemon juice. Then shallow fry it in a pan.

Step 2

Chop the onion, green chillies and capsicum into medium-sized pieces and fry the capsicum in some oil. Roast the cashews and peanuts. Cut the fruits into small pieces. You can add fruits of your choice also.

Step  3

IMG-5181.JPGTo assemble the chat, take a big bowl. Add to it the capsicum, onions, green chillies, apple, cucumber, dry fruits,papadi, methi mathri, panir, the fruits, salt both black and white and paprika. Next add the chutneys, green and meethi. You can add any chutney of your choice, but here I have used the above-mentioned ones. Sprinkle some besan sev on top and drizzle some orange juice over the chat to make it still tastier. Toss everything well and serve immediately. Enjoy the dish as a brunch time idea over a cup of hot milky tea.

Our Panir Chat is done. Serve it at brunch time or anytime you want.

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

Aubergine Raita

AUBERGINE RAITA

Hello and welcome back dear friends. Today I’ll be sharing a recipe for making aubergines in a yet interesting and creative way. This dish of Aubergine Raita is very healthy, equally tasty and just made in minutes. It is a real health food and a perfect one for making your week healthier still. Mixed in curd it is totally a new way to relish a veggie-cum-curd dish. So let’s start to make it—-

Ingredients:-

  1. Aubergine – 1(big)
  2. Curd – 200 gms
  3. Green Chillies -2
  4. Peas -2 tbsp
  5. Black Mustard – 1 tsp
  6. Roasted Cumin Powder – 1tsp
  7. Catch Raita Masala -1 tsp
  8. Salt -According to taste
  9. Paprika -1 tsp
  10. Freshly Chopped Coriander – For Garnish

STEPS

Step 1

Wash and make slits on the aubergine. Smear it with some oil. Smoke it on the gas flame or roast in the oven. Chop the onions, green chillies.

Step 2

After the roasting is done put the aubergine under running water and deskin it. Also, mash it with a masher.

Step 3

Now take a pan. Add black mustard to it. Then add green chillies and fry the green peas. Next add the seasonings salt, roasted cumin powder, raita masala and paprika. Mix this into the bowl of mashed aubergine. Add this mixture to curd.

Step 4

IMG-5155.JPGLastly mix everything well and add chopped coriander. I have not added it but it when added will enhance the taste quite well. The curd being used must not be very sour. Fresh curd is preferable here.

Our Aubergine Raita is done. Serve it with chapatis, curries, steamed rice, dal or anything you like.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!Happy Sunday to all of you.