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.

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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!!!

 

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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!!!

 

 

 

 

 

 

 

Red Pumpkin Stir-Fry

RED PUMPKIN STIR-FRY 

Hello and welcome again to my cooking corner. Today’s share is a simple, stir-fry recipe of red pumpkin which needs just a slight spicing up to enhance in taste as red pumpkin is having quite a very good taste of its own. It is a hassle-free, tasty, and a quick one to be made when you don’t have time on your hands. So let’s start with it—

Ingredients:-

  1. Red Pumpkin(small) – 1
  2. Turmeric Powder – 1/2 tsp.
  3. Asafoetida or Hing – A pinch.
  4. Salt -According to taste.
  5. Garam Masala – 1 tsp.

For tempering

  1. Five Spice or Paanchphoran(whole) – 1 tsp.
  2. Dry Red Chilly -2.
  3. Bay Leaf – 1.
  4. Olive Oil – 2 tbsp.

For Garnishing:

  1. Fresh Cream -2 tbsp.
  2. Cilantro -A handful.

STEPS

Step 1

Wash, scrape and finely chop the pumpkin.

Step 2 

Now take a wok and add 2 tbsp of olive oil into it. Now add paanchphoran,  dry red chilly and 1 bay leaf into the oil. When it starts to splutter add a pinch of asafoetida in the wok.

Step 3

Now add the finely diced red pumpkin, salt, turmeric powder and saute the veggie for five minutes. Now cover the wok with a lid and simmer your flame to a medium flame. Let it cook.

Step 4 

When the red pumpkin is cooked add 1 tsp of garam masala in the veggie and saute it once more.

Step 5

Switch off the flame and garnish it with chopped fresh cilantro and fresh cream.

Our Red Pumpkin Stir-Fry is ready to be served. Serve it with hot phulkas, naan, paranthas, rice etc.

Do try the recipe at home. Share your comments and feedback about the recipe. Everyone have a great week. Till then healthy cooking, happy living!!!

Brinjal, Broad Beans, Radish And Dill leaf Stir-Fry

BRINJAL, BROAD BEANS, RADISH, AND DILL LEAF STIR-FRY

Hello and welcome dear friends once again. Today I’ll be sharing a simple, healthy, all green and tasty stir-fry recipe of Brinjal, Broad Beans, Radish And Dill Leaf Stir-Fry. It’s super easy to make and can be had with lunch or dinner platters. So let’s start—

Ingredients:

  1. Brinjal -250 gms.
  2. Broad beans -200 gms.
  3. Radish – 100 gms.
  4. Dill leaves- 50gms.
  5. Fenugreek leaves – 50 gms.
  6. Salt – According to taste.
  7. Turmeric powder – 1/2 tsp.

For tempering:-

  1. Five spice – 1/2 tsp.
  2. Dry Red Chilly – 1 1/2.
  3. Vegetable oil – 2 tbsp.

STEPS

Step 1 

Wash and cut all the vegetables finely.

Step 2 

Heat a pan. Add some vegetable oil in it. Now add half teaspoon five spices, one and a half dry red chilies and let it crackle.

Step 3 

Now add the cut veggies and salt and turmeric powder to it.

Step 4

Add slight water so that the veggies get cooked and cover it with a lid. Let it cook by steam. Take the lid off and fry it on a high flame for five minutes.

Step 5

Our dish is ready. Garnish it with chopped coriander.

Do try this recipe and share your comments and feedback. I hope you all will like this recipe. Have a great weekend friends. Till then healthy cooking, happy living!!!

Sweet And Tangy Amaranth Greens

SWEET AND TANGY AMARANTH GREENS

Hello and welcome everybody. Today we are going to make a very simple, nutritious and tasty recipe of amaranth which is a bit sweet and a bit tangy. It is unique and very healthy. It can be had with steamed rice and mashed potatoes which is a rural combination of presenting it. But I liked it anyhow so I am mentioning it here. Let’s start with its making—

Ingredients:

  1. Tender Amaranth Greens-1/2 kg.
  2. Chopped Onions – 1
  3. Green Chillies(chopped) – 1
  4. Salt – According to taste.
  5. Turmeric powder – 1/2 tsp.
  6. Sugar or sugar-free -1 tsp.
  7. Lemon juice -2 1/2 tbsp.
  8. Asafoetida – A pinch.
  9. Vegetable oil – 2 tsp.

STEPS

Step 1

Wash and cut the amaranth greens and pressure cook it till done.

Step 2 

Now strain the excess water out of the greens and squeeze it and put it in a bowl.

Step 3

Take a vessel and add 2 tsp of vegetable oil to it. Add five spices and a pinch of asafoetida or hing and let it crackle.

Step 4

Now add the chopped onions and fry it till half done. Add the boiled amaranth to it and add salt, turmeric powder to it and saute it for five minutes. Switch off the gas and let the greens cool. Now add 1 tsp of sugar or sugar-free and the given amount of lemon juice. Add green chilies lastly. You can substitute the lemon juice with dry mango or amchoor powder.

Our Sweet And Tangy Amaranth Greens is ready. Serve it with main course.

Note points –1. Try to use tender fresh leaves of amaranth.

2. Put lemon juice in the dish when you take it off your gas and when the greens get cooled. Otherwise, it will get bitter in taste.

3.If you are a diabetic use sugar-free instead of sugar.

Do try this recipe at home and share your comments and feedback and clarify your doubts. I hope you all will like this recipe. It is high in all vitamins and minerals. Have a great week friends. Till then healthy cooking, happy living!!!

 

 

Sweet And Tangy Aubergine

SWEET AND TANGY AUBERGINE

Hello and welcome everyone to my corner. Today I’m sharing a stir-fry recipe of aubergine and radish which is sweet and tangy both for better taste and yes, it is very healthy too. It can be had with hot chapatis and some homemade sweet mango chutney or yellow mustard chutney. So let’s start—

Ingredients:

  1. Aubergine – 250 gms.
  2. Radish – 100 gms.
  3. Green chilies -1
  4. Turmeric powder -1 tsp.
  5. Salt – according to taste.
  6. Dry mango powder or fresh lime juice – 1/2 tsp.
  7. Sugar- 1 tsp.

For tempering:

  1. Five spices – 1/2 tsp.
  2. Oil – 1 tbsp.

For garnish:-

1. Fresh coriander.

STEPS

Step 1

Wash and cut the aubergine and radish into small pieces.

Step 2

Now heat a cooking pan and add 1/2 tsp five spices to it. Next add the oil and when it gets hot add to it the cut veggies, aubergine and radish.

Step 3 

Next add some salt, turmeric powder, green chilies and fry on medium flame.

Step 4

When the veggies lose their rawness till half done, add the given amounts of dry mango powder and sugar and mix it up. Cook again for two minutes.

Step 5 

Garnish with freshly chopped cilantro. This veggie is done only in five minutes. It is now ready to be served.

Friends do try this recipe. Share your comments and feedback. Till then have a great week. Happy cooking, healthy living!!!