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

IMG-5241.JPGWash 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.

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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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

IMG-4942.JPGIn 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

IMG_4903Wash 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

IMG_4901.jpgTake 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

IMG_4780.jpgWash 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.

IMG_4781.jpgStep 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.

IMG_3155.JPG

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!

 

 

Gram,Oats, Millet Flour And Spinach Cheelas With Brinjal And Flax Seed Bharta

GRAM, OATS, MILLET FLOUR AND SPINACH CHEELAS WITH BRINJAL AND FLAX SEED BHARTA

Hello and welcome my dear friends to my cooking corner again. Today I’ll be sharing a very healthy and tastier recipe which can be had at breakfast or brunch time. It is an inspired dish from Gujarati cuisine. It’s good for the digestion, lighter and super easy to make. So let’s start with it—

Ingredients:-For the cheelas.

  1. Gram Flour or Besan – 100 gms.
  2. Millet Flour or Bajra – 25 gms.
  3. Oats(powdered) -1oo gms.
  4. Spinach(finely chopped) – 1/2 small bowl.
  5. Onions(finely chopped) – 1.
  6. Green Chillies(finely chopped)-2.
  7. Carom Seeds -1 tsp.
  8. Salt -According to taste.
  9. Fresh Coriander(finely chopped)-1 small bowl.

STEPS.

Step 1

Take a bowl. Now  add the given amounts of gram flour,millet flour,oats flour(you can churn your regular oats in a grinder to get its flour),finely chopped spinach,chopped onions,green chillies,carom seeds,salt and chopped coriander leaves and mix everything with some water to form a batter neither too thick nor too thin.

Step 2 

Heat a non-stick pan and simmer the flame for two minutes. When its appropriately hot drop one ladleful of the batter and spread it evenly on the pan to form a round shape from all the sides. Let the cheela cook on one side properly. When it is well cooked, flip the cheela over to the other side. In between the flippings, drizzle some oil in the pan and cook both sides till the cheelas are lightly browned altogether. Take them out and keep aside.

Our cheelas are ready. Serve them with brinjal-flax seed bharta, green chutney or coconut chutney.

BRINJAL-FLAX SEED BHARTA.

Ingredients:-For the bharta.

  1. Brinjal(big size)- 2.
  2. Flaxseed powder-100 gms(For it, you will need-Coriander seeds-50 gms, Dry red chilies-2, Flax seeds-50 gms).
  3. Green chilly(chopped) -1.
  4. Tamarind Paste – 2 tbsp.
  5. Salt -According to taste.
  6. Mustard Oil – 1 tbsp.
  7. Chopped coriander and chopped onions – For garnishing.

STEPS

Step 1

Wash, wipe and slit the brinjals in halves keeping them intact,i.e, do not separate the halves.

Step 2

Pressure cook them till done.

Step 3

Take them out and mash them with a masher. To make the flax seed powder, take the given amounts of coriander(dhania), dry red chilly and flax seed and roast everything till browned. Now grind them together.

Step 4

Mix the flax seed powder in the mashed brinjals along with salt and mustard oil. Add the tamarind paste and mix all up again.

Step 5

Garnish the mashed brinjals with chopped green chilies, chopped onions, and chopped coriander leaves. Alternately you can add the first two ingredients in the process of making the bharta instead of adding at the time of garnishing.

Our Mashed Brinjals And Flax Seed Bharta is ready. It can be served with theplas, cheelas, dosais, steamed rice, and dal or with anything you would want to.

Friends do try the two recipes at home. Share your comments and feedback. These recipes are best had as morning or evening snack and are really so non-fussy. So give them a try and let me know your experience. Have a great week everyone. Till then healthy cooking, happy living!!!