Red Pumpkin Mash

RED PUMPKIN MASH

Hello, and welcome to my cooking corner. Today I’ll be sharing a simple, healthy and easily prepared recipe of mashed red pumpkins, mildly spiced and tempered to suit your taste and make your lunch or dinner experience really fab.

Ingredients:-

1. Red Pumpkin-250 gms
2. Onion(chopped)-1
3. Green Chillies-3
4. Coriander Powder-1 tsp
5. Garam masala-1 tsp
6. Red chilly powder-1/2 tsp
7. Dry mango powder-1 tsp
8. Tomato Puree-2 tbsp
9. Grated Coconut-1 tsp
10. Ginger(grated)-1/2 tsp
11. Garlic Pods-2
12. Salt-According to taste

For the tempering:-

1. Mustard Oil-1 tbsp
2. Cumin-1/2 tsp
3. Asafoetida-A pinch

STEPS

Step 1

Wash, deskin and roughly chop the red pumpkin. Chop the onions, green chilies and grate the ginger. You can roast it or alternately take a heavy-bottomed pan, add 1 tsp mustard oil and add in the chopped pumpkin with garlic pods, ginger, and salt, cover and cook till the pumpkin is done. Then mash it.

Step 2

Take a pan and add all the tempering ingredients. Next, add in the chopped onions and green chilies and fry for a minute. Add in the freshly grated coconut. Now take the spices namely, coriander powder,garam masala, red chilly powder in a bowl and mix it with some water. Add this liquid spice mix in the pan and saute for a minute again till the water evaporates. Add the tomato puree and dry mango powder and saute again for a minute.

Step 3

When the masala gets well cooked mix in the mashed red pumpkin in the pan and let it simmer for two minutes. Just before serving add some raisins.

Our Red Pumpkin Mash is ready. Serve it by garnishing with cilantro and fresh cream though it is optional. Serve it with naan, tandoori rotis,bread of your choice and pulao.

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

 

 

 

 

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Ivy Gourd Bharta

IVY GOURD BHARTA

Hello and welcome to my cooking corner again. Today I’m going to make a chutney of ivy gourd with garlic. It is great to have with dosais, appam, idli,poha, dhoklas etc. It tastes good and is a very healthier version of chutneys. You can try making it and I am sure you all will like it too. So let’s start making it—

Ingredients:–

1. Ivy Gourd-250 gms
2. Onion-1(big)
3. Dry RedChillies-2
4. Garlic-A few
5. Roasted Chana Dal or Roasted Peanuts-3 tbsp
6. Lemon Juice-1 tsp

For the tempering:-

1. Black Mustard-1/2 tsp
2. Vegetable Oil-1 tbsp
3. Curry Leaves-A few

STEPS

Step 1

Wash and cut the ivy gourds. Chop the onion. Roast the chana dal and soak it for two hours and grind it together with the other ingredients. If you want to use peanuts then do the same as above.

Step 2

Take a pan and add oil. Now add onion, garlic, dry red chilies, chopped ivy gourds, chana dal or peanuts and fry for a minute. Grind everything to get a thick paste.

Step 3

Now mix in some mustard oil and lemon juice to the chutney. Or alternately you can temper it with the tempering given above and add some tamarind paste to it.

Our Ivy Gourd Bharta is done. Garnish with green coriander leaves. Serve it with bread,dosai,poha, dhoklas etc.

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

Spicy Aubergine

SPICY AUBERGINE

Hello and welcome to my corner again. Hope you all are doing fine. Aubergine is one of my favorite vegetables. According to me, it’s one of the tastiest recipes which is made very easily. I make varieties of it and every time I enjoy cooking this vegetable. Today I am sharing this recipe of Spicy Aubergines, a shallow-fried dish cooked in moderate spices which can be had as a side dish for lunch and dinner. I hope you will like it too. So the recipe is as follows—

Ingredients:-

1. Aubergine(big) -2
2. Onions- 1
3. Garlic Paste-1 tsp
4. Turmeric Powder-1 tsp
5. Red Chilly Powder-1 tsp
6. Coriander Powder-1/2 tsp
7. Garam Masala-1 tsp
8. Dry Mango Powder-1 tsp
9. Salt-According to taste
10. Mustard Oil-1 tbsp

Tempering:-

1. Five Spice – 1/2 tsp
2. Curry Leaves-1 tsp
3. Mustard Oil – 1 tbsp

STEPS

Step 1

Wash, cut the aubergines into big slices and mix it with salt and turmeric powder. Keep it as such in a refrigerator for ten minutes.

Step 2

Take a pan, add oil to it along with the tempering ingredients. Now add onions and half-fry it. Add in the marinated aubergines. Fry it on high flame for two minutes simmering gradually.

Step 3

Now add all the above mentioned spices and fry again till the spices and aubergines are well fried and crunchy.

Our Spicy Aubergine is done. Serve it hot.

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

 

Masala Onions

MASALA ONIONS

Hello and welcome to my corner again. Today I’ll be sharing a very spicy, crunchy and yummy recipe called Masala Onions. It is basically blanched onions shallow fried in aromatic masalas which can serve as a creative alternative to pickles. It is prepared instantly and I hope you will like it. So let’s start with it—

Ingredients:-

1. Onions-4
2. Salt-According to taste
3. Turmeric Powder-1 tsp
4. Red Chilly Powder-1 tsp
5. Coriander-Powder-1 tsp
6. White Vinegar-1 tsp
7. Chat Masala-1 tsp
8. Garam Masala-1 tsp
9. Dry Mango Powder-1 tsp
10. Pickle Masala-1 tsp
11. Fennel Seed Powder-1 tsp
12. Vegetable Oil-1 tbsp

STEPS

Step 1

Wash, scrape and blanch the onions for two minutes in water mixed with vinegar and salt. Make vertical or horizontal cuts on the onions before blanching them.

Step 2

Take all the masalas in a bowl and mix vegetable oil in it.

Step 3

Now wipe the onions and fill the slits with the above-made masala. Heat a thick-bottomed pan and shallow fry these onions in it till browned.

Our Masala Onions are done. Serve them with steamed rice, dal, potato fries, poppadums, and sesame peanut chutney. It is a spicy, crunchy, and tasty accompaniment to your lunch or dinner platters. It is a good alternative to pickles but should be spiced well enough.

Note point:-The dish must necessarily be more tangy, spicy and chatpata and if you don’t have pickles in your kitchen these onions will just very well fit in. Cut the masala onions into pieces before serving. You can alternately roast these onions.

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

 

 

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 here I have added one extra ingredient in it, 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

Wash 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 chilies and cilantro.

Step 2

Take a pan, add vegetable oil and splutter some cumin in it. Now add in the chopped onions and green chilies 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.

Our 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!!!

Besan Bhurji

GRAM FLOUR OR BESAN BHURJI

Hello friends. Today I’ll be sharing a very simple recipe of Besan Bhurji which I make sometimes in my breakfast menu. It is very tasty, mildly spiced and flavorful and is really made in a jiffy. I like it and hope you too will try making it. So let’s start with the recipe—

Ingredients:-

1. Gram Flour or Besan-250 gms
2. Onion-2
3. Green Chilly-2
4. Turmeric Powder- 1tsp
5. Red Chilly Powder- 1 tsp
6. Coriander Powder- 1 tsp
7. Garam Masala- 1 tsp
8. Dry Mango Powder- 1 tsp
9. Asafoetida- A pinch
10. Salted Peanuts-1 tbsp
11. Freshly Chopped Coriander-A handful

For the tempering:-

1. Cumin and Carom Seeds- 1 tsp
2. Vegetable Oil- 3 tbsp

STEPS

Step 1

Take a bowl. Add gram flour or besan to it. Add peanuts, salt, turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder and then add water to make a thick batter consistency. Chop the onion and green chilly coarsely. Also, chop the coriander leaves.

Step 2

In a wok, add some oil. Now add the tempering ingredients and let them crackle. Next add the chopped onion, green chilly and asafoetida. Fry for two minutes.

Step 3

When the onion and green chilly are half fried, keep the gas on medium flame and pour the besan batter in it. And keep on stirring. As we pour the batter it will start to thicken and will get fried. You can sprinkle some more oil in between and then finally switch off the flame and garnish the bhurji with some freshly chopped coriander.

Our Besan Bhurji is done. Serve it with plain paranthas or as a side dish for lunch or dinner platter.

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

Mashed Brinjals With Flaxseed

MASHED BRINJALS WITH FLAXSEED

Hello dear friends. Welcome to my cosy corner again. As we all know flaxseed is considered one of the most powerful plant foods on the planet. It helps to reduce diabetes, cholesterol, stroke, breast cancer, heart disease and contains rich amounts of omega-3 fatty acids, lignans, and fibres. Today I am sharing with you all a very uncommon, unique and traditional recipe of my hometown, Mashed Brinjals With Flaxseed. It is simple, healthy, totally oil free and I hope you will like it and make it sometimes in your kitchens. So the recipe is as follows:—-

Ingredients:-

1. Brinjal – 2
2. Homemade Flaxseed Powder – 150 gms(refer to my blog on pumpkin and flaxseed curry)
3. Green Chillies – 2
4. Lemon Juice – 3 Tsp
5. Salt – According to taste
6. Mustard Oil – 2 Tsp
7. Coriander Leaves – Optional

STEPS

Step 1

Wash and slit the brinjals in half without cutting them. Pressure cook the brinjals for five minutes and two whistles.

Step 2

Now drain the brinjals very properly ensuring there is no water left in them and mash them with a masher. Chop the green chilies and coriander leaves.

Step 3

Take a bowl. Add the mashed brinjals. Next add in the salt, green chilies, lemon juice,  mustard oil and coriander leaves and give all a good mix.

Our Brinjal With Flax Seed Bharta is done. Serve it with steamed boiled rice, dal tadka, and some fried or shallow-fried veggies.

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

Pumpkin Skin And Corn Stir-Fry

PUMPKIN SKIN AND CORN STIR – FRY

Hello and welcome again. Wishing you all a very happy Monday. Today I was wondering what to make for lunch and having too many veggies in my refrigerator was getting me confused. So I  have made this tasty and easy stir-fry along with some sweet corn kernels. It is a handy recipe and can be a great side dish for your lunch or dinner platter. It is mildly spiced so is easy on your tummy too. So let’s make it—-

Ingredients:-

1. Red Pumpkin skin(with a little flesh too)-250 gms.
2. Sweet Corn Kernels – 1 tbsp
3. Onion-1
4. Green Chillies – 2
5. Turmeric Powder – 1 tsp
6. Red Chilly Powder- 1 tsp
7. Garam Masala – 1 tsp
8. Pepper Powder – 1/2 tsp
9. Dry Mango Powder- 1 tsp
10. Paprika – 1 tsp
11. Chat Masala – 1/2 tsp
12. For Garnishing – Fresh Chopped Coriander or Desiccated coconut

For Tempering:-

1. Cumin – 1 tsp
2. Fenugreek Seeds – 1tsp
3. Asafoetida – A pinch
4. Kasuri Methi – 1 tsp
5. Vegetable Oil – 2 tbsp

STEPS

Step 1

Wash and scrape the pumpkin skin keeping some of its flesh intact and cut it into long strips. Chop the onions, green chilies. Blanch the sweet corn kernels and you may blanch the cut skin strips too.

Step 2 

Take a pan. Add vegetable oil in. Now add the tempering ingredients, cumin, fenugreek, asafoetida, kasuri methi and then add the chopped onions and green chilies. Stir for two minutes and then add in the blanched pumpkin skin and sweet corn kernels. Stir again for five minutes to remove the rawness of the vegetables.

Step 3

Now add salt, turmeric powder, red chilly powder, garam masala, pepper powder, paprika, dry mango powder and fry it all for two minutes.

Step 4

Cook the veggie on high flame for ten minutes or till the veggies are done. Garnish it with chopped coriander or fried green chilies. You may also add some grated fresh coconut.

Our Pumpkin Skin And Corn Stir-Fry is done. Serve it with chapatis, stuffed paranthas, rice, dal, curries. It is a perfect side dish for your lunch and dinner platters.

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

 

 

 

 

Spicy Pointed Gourds

SPICY POINTED GOURDS

Hello dearies and welcome back. Today’s recipe is one of my favorites, Spicy Pointed Gourds, a delicacy of northern India. The pointed gourd or parwal, as called in Hindi is fried with a combination of masalas and eaten with a basic Indian lunch or dinner platter consisting of chapatis, rice, dal, a curry, chutney, papad, and salad. It really is very spicy and tasty and is an appetizer too. I frequently make it and enjoy having it with steamed rice, a tadke-wali dal, and a garlic chutney. So let’s start with its making—-

Ingredients:–

1. Pointed Gourd – 250 gms.
2. Onion(finely chopped) – 2.
3. Green Chillies(chopped) -2.
4. Ginger-Garlic Paste – 2 tsp.
5. Turmeric Powder – 1 tsp.
6. Red Chilly Powder – 2 tsp.
7. Cumin Powder – 1 tsp.
8. Garam Masala – 2 tsp.
9. Dry Mango Powder – 1 tsp.
10. Cumin – 1 tsp.
11. Salt – According to taste.
12. Vegetable oil – 2 tbsp.

STEPS.

Step 1

Wash and slit the pointed gourd from the middle cutting it into halves.

Step 2 

Take a heavy-bottomed vessel and add some vegetable oil to it. Now splutter in some cumin seeds and when it crackles add the chopped onions. Fry it for 3 minutes.

Step 3 

Now add the ginger-garlic paste and green chilies and fry it. Stir in the pointed gourds and fry it for 2 minutes. Now add salt, turmeric powder, red chilly powder, cumin powder,garam masala and the dry mango powder and fry everything. Now cover it with a lid and cook as such for 5-7 minutes on slow flame. Don’t add any water to the dish. Now remove the lid and check whether the gourds are cooked or not. Now stir-fry the veggie for five minutes on high flame. If needed add some oil to prevent burning. Garnish with fresh cilantro.

Our Spicy Pointed Gourds are ready. It is a great appetizer and a tasty side dish for your lunch or dinner menus.

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

 

Sauteed Broad Beans With Mustard

SAUTEED BROAD BEANS WITH MUSTARD

Hello and welcome everyone to my cozy food corner again. Today I’ll be making a curry of broad beans, having the scientific name Vicia Fava. Here I have taken the green ones which can be got abundantly in winter months in India. Though some of these varieties, the reddish and white ones can be found the whole year around. Broad beans are low in saturated fat, cholesterol, and sodium. They are a good source of dietary fiber, protein, phosphorus, copper and manganese and a very good source of folate. Yesterday I went to Big Bazaar Food Market and saw very good varieties of these beans and brought home plenty of them. And today here I am sharing this recipe which is so unique in taste having all the nutrition too.

Ingredients:-

1. Broad Beans – 250 gms.
2. Yellow mustard paste – 1 tbsp.
3. Onions(finely chopped)- half of 1.
4. Asafoetida or Hing – A pinch.
5. Five Spice Mix – 1/2 tsp.
6. Turmeric powder – 1/2 tsp.
7. Red Chilly Powder – 1/2 tsp.
8. Garam Masala – 1/2 tsp.
9. Dry Mango Powder or Amchoor – 1/2 tsp.
10. Salt – According to taste.
11. Vegetable oil – 1 tbsp.
12. Freshly chopped coriander – A handful for garnishing.

STEPS.

Step 1 

Wash, and destring the broad beans and blanch them in a saucepan for two minutes only. Keep aside.

Step 2

Heat a wok and add the given amount of vegetable oil in it. Now add the five spice mix, a pinch of asafoetida and chopped onions and saute them. Now add, turmeric powder, red chilly powder, garam masala, dry mango powder, salt and add the mustard paste and saute them for two minutes. Now add the blanched beans and saute them again and add just half a cup of water and cook everything till water dries up partially.

Step 3 

Garnish with freshly chopped coriander.

Note point:-1. It has to be noted that the mustard should not be overcooked when added along with the masala or it will go bitter in taste.

Our Sauteed Broad Beans With Mustard is ready. It can be had with chapatis, steamed rice, dal or anything you want to.

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