Mixed Veg And Panir Mini Parantha with Onion And Garlic Chutney

 MIXED VEG AND PANIR MINI PARANTHA WITH ONION AND GARLIC CHUTNEY

Hello and welcome to my cooking corner again. Hope you all are doing fine. Today I am going to make mini paranthas with vegetable and panir stuffing and I will serve it with onion and garlic chutney. I tried this idea for my kids and they liked it. I hope you too will try to make it sometime. So let’s start with it—

Ingredients:-For the parantha dough:-

  1. Refined Flour-400 gms
  2. Vegetable Oil-2 tbsp
  3. Water-For making dough

For the veggie filling:-

  1. Cauliflower-1/2 of 1
  2. French Beans-25 gms
  3. Carrot-25 gms
  4. Peas-25 gms
  5. Onion-1
  6. Panir or Cottage Cheese-25 gms
  7. Green Chillies-2
  8. Ginger-Garlic Paste-1/2 tsp
  9. Cumin Powder-1/2 tsp
  10. Garam Masala-1/2 tsp
  11. Dry Mango Powder-1/2 tsp
  12. Salt-According to taste
  13. Vegetable oil- For shallow frying
  14. Chat Masala-A pinch
  15. Grated Cheese-For garnish(optional)

STEPS

Step 1

To make the parantha dough take refined flour in a bowl. Add vegetable oil and using water make a pliable dough of it. Keep aside.

Step 2

dsc03474_20190105074053631For the stuffing, chop all the vegetables very finely and blanch them. Chop the onions and green chilies too very finely along with panir. Take a pan and add 2 tsp of oil in. Now add chopped onions, green chilies, ginger garlic paste and fry it. Now add the blanched veggies and remaining spices, cumin powder,garam masala, dry mango powder, salt, chat masala and fry for 1 more minute. Lastly, mix in the cubed panir. Let the veggie mix cool.

Step 3

To make the paranthas, take one portion of the dough and make out a chapati from it. Make another chapati. Now cut the two chapatis in four equal portions.

Step 4

To make the mini paranthas, take one part of the chapati and put 2 tbsp of filling on it. Now take the other chapati and place it on top of the first one. Seal it by pressing from the top and bottom sides and then make small curves on the edges with your fingers. Do so for all the remaining ones.

Step 5

Now take a pan for shallow frying of the paranthas. And brush it with some oil. Place the mini paranthas on it and shallow fry them till browned and crisp.

Note point-You can add some grated cheese on top of the veggie filling at the time of sealing the parantha.

OurMixed Veg And Panir Mini Paranthas are ready. Serve it with onion and garlic chutney.

Onion And Garlic Chutney

Ingredients:-

  1. Onion -1
  2. Ginger-A small piece
  3. Garlic Pods-2
  4. Red Chilly -2
  5. Peanuts- 1 tbsp
  6. Salt – According to taste
  7. Vegetable Oil-1 tbsp

STEPS

Step 1

Take a pan and roast all the ingredients except the last two. Let them cool.

Step 2

Take a chutney jar and add all the above-roasted ingredients in it. Add some water and grind it to a smooth paste.

Step 3

DSC03470_20190105085814611.jpgMix in some salt and vegetable oil. Serve it.

Our Onion And Garlic Chutney is ready.

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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Pigeon Pea Lentil With Fenugreek And Eggs

PIGEONPEA LENTIL WITH FENUGREEK AND EGGS

Hello and welcome everyone to my cooking corner once again. I usually try to make healthy recipes in my blog and for breakfast, buttered bread with a healthy spread is my family’s favorite. So today I am sharing an easy to make breakfast recipe of Pigeon Pea Lentil With Fenugreek And Eggs where I have used pigeon pea as the base ingredient. You can alternatively use other beans like rajma,lobia or any other beans of your choice. I will recommend this dish to everyone. I like it and I hope you too will try to make it. Do tell me how was your try and take care.

Ingredients:-

  1. Pigeon Pea-200 gms
  2. Fenugreek Leaves-100 gms
  3. Onions-2
  4. Green Chillies-2
  5. Ginger-Garlic chopped-1/2 tsp each
  6. Tomato-2
  7. Turmeric Powder-1/2 tsp
  8. Red Chilly Powder-1/2 tsp
  9. Cumin Powder-1 tsp
  10. Chole Masala-1 tsp
  11. Garam Masala-1/2 tsp
  12. Eggs-2
  13. Salt-According to taste
  14. Pepper Powder-A pinch
  15. Fresh Chopped Cilantro-For garnish
  16. Lemon Juice-1 tsp

STEPS

Step 1

DSC03416.jpgWash and soak the pigeon pea lentil overnight. Boil till cooked, firm and done. Chop the fenugreek leaves, onions, green chilies, tomatoes, ginger, and garlic finely and wash them all. Beat the eggs with salt and pepper powder.

Step 2

Take a vessel and add vegetable oil. Add chopped onions, ginger and garlic. Saute it. Add the chopped tomatoes. Now add the spices, salt, turmeric powder, red chilly powder, cumin, powder, chole masala and saute everything till half cooked.

Step 3

DSC03432.jpgNext, add the fenugreek leaves and saute on high flame till masalas are well cooked. Then add the beaten egg mixture and fry for a minute. Lastly, add the boiled lentil and saute till the dish is semi-dried. Add a dash of fresh lemon juice after the dish has cooled.

Our Pigeon Pea Lentil With Fenugreek And Eggs is done. Garnish it with freshly chopped coriander. Serve it with toast. It is a really healthy recipe. You can try it.

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

Gram Flour And Vegetable Omlette

GRAM FLOUR AND VEGETABLE OMLETTE

Hello and welcome to my cooking corner again. Hope you all are doing fine. My today’s recipe is Gram Flour And Vegetable Omlette. It is a breakfast or brunch recipe. I hope you all will like it. So let’s start with it—

Ingredients:

  1. Eggs-6
  2. Gram Flour or Besan-2 tbsp
  3. Onion-1
  4. Green Chillies-2
  5. Carrot-1/2 of 1
  6. Potato-1
  7. Salt-According to taste
  8. Pepper Powder-1/2 tsp
  9. Carom Seeds-1/2 tsp
  10. Asafoetida-A pinch
  11. Red Chilly Powder-1/2 tsp
  12. Garam Masala-1 tsp
  13. Baking Powder-1/2 tsp
  14. Cumin Powder-1 tsp
  15. Dry Mango Powder-1/2 tsp
  16. Fresh Cilantro-For Garnish

STEPS

Step 1

DSC03333_20181205133335450 (1).jpgWash, scrape and cut carrots and potato in small cubes. Blanch for five minutes with a little salt. Chop the onions, green chilies, cilantro finely and keep aside.

Step 2

Now take a bowl and add gram flour to it. Add salt, red chilly powder, asafoetida, carom seeds, cumin powder,garam masala powder, dry mango powder, baking powder, water and beat it well with a beater for two minutes till smooth.

Step 3

Now take another bowl and add the eggs in it. Add a pinch of salt and pepper powder and beat it with a beater till soft and fluffy. Now add chopped onions, green chilies, the blanched veggies, gram flour mixture and more of cilantro.

Step 4

Now take a wok and grease it with butter. Spread one ladleful of the egg mixture into the pan and cook it on both sides adding some more butter if needed.

DSC03329_20181205133503307.jpgOur Gram Flour And Vegetable Omlette is done. Serve it garlic or your choice of buttered bread and a dip of your choice.

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

 

Keema Pooris With Potato Keema Curry

KEEMA POORIS WITH POTATO KEEMA CURRY

Hello and welcome everyone to my corner. Today I am going to share a tasty breakfast dish of Keema Pooris With Potato Keema Curry. Its really spicy with lots of flavors and can be an ideal idea for some yummy desi breakfast. Simply fab!!! So let’s start with it—

Ingredients:-

For the keema batter:-

  1. Chicken Keema-200 gms
  2. Onions-1
  3. Ginger-Garlic Paste-1 tsp
  4. Coriander Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Chicken Masala-1 tsp
  7. Vegetable Oil-2 tbsp
  8. Salt-According to taste

For the Pooris:-

  1. Refined Flour-250 gms
  2. Salt-According to taste
  3. Vegetable Oil-2 tbsp
  4. Vegetable Oil-For deep frying

STEPS

Step 1

Take refined flour in a bowl. Add 2 tbsps of oil, salt and baking powder to it. Make a dough of it adding water. Chop onions, green chilies finely.

Step 2

DSC03119.jpgTo make the keema batter, take a pan. Add oil. Now add in the chopped onions and green chilies. Fry for a minute and add ginger-garlic paste. Fry again and add the spices and add tomato puree. Fry again for two minutes and add the chicken keema. Fry it for five minutes till done.

Step 3

To make the dish, heat a heavy-bottomed kadhai and add sufficient oil in it. Make small poories out of the dough we made earlier. Fill it with the keema mixture. Fry it in oil till lightly browned. Drain on tissue paper.

Our Keema Stuffed Pooris are done. Serve them hot.

POTATO KEEMA CURRY

Ingredients:

  1. Potato-3
  2. Chicken Keema-200 gms
  3. Onions-2
  4. Ginger-Garlic Paste-1 tsp
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Cumin Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Tomato Puree-1 tbsp
  10. Salt-According to taste
  11. Water-For the gravy

STEPS

Step 1

Wash, peel, boil and cut the potatoes in large pieces. Chop the onions finely.

Step 2

DSC03094.jpg

Take a pan. Add oil to it. Add chopped onions in it. Fry for a minute. Add the ginger-garlic paste and fry for half a minute. Now add the spices. Then add tomato puree. Fry again and add keema. Fry for three minutes and add water for the gravy. Simmer for ten minutes on medium flame.

Our Potato Keema Curry is done. Serve with pooris.

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

 

 

 

Pasta With Noodles And Rice

PASTA WITH NOODLES AND RICE

Hello everybody.Welcome to my corner. Today I will be sharing a healthy, scrumptious Italian and very popular recipe of Pasta With Noodles And Rice. Pasta is made in many ways everywhere and is a favorite fast food now of the entire world. Today, I too decided to share with you all this recipe giving it a slightly different twist by adding rice to the dish along with pasta and noodles and making a healthy, green and tastier dip of white sauce mixed with coriander and mint chutney. I hope you all will like it too. So here is the recipe—

Ingredients:

  1. Penne Pasta – 100 gms
  2. Plain Noodles – 150 gms
  3. Cooked Rice – 100 gms
  4. Par-Boiled Mixed Vegetables like Broccoli, Carrot, French Beans -Each 25 gms
  5. Mushroom – 20 gms
  6. Cumin Powder – 1 tsp
  7. Tomatoes – 2
  8.  Nestle Maggi Masala – 2 tsp
  9. Salt – According to taste
  10. Ginger-Garlic Paste- 1 tsp
  11. Chilly Flakes – 1 tsp
  12. Garam Masala – 1 tsp
  13. Panir – 20 gms
  14.  Basil – A few
  15. Tomato Sauce – 1 tsp
  16. Green Chilly Sauce – 1 tsp
  17. Soya Sauce – 1 tsp
  18. Herbs(Oregano, Thyme) – A pinch
  19. White Sauce –  1 cup
  20. Coriander-Mint Chutney – 2 tbsp
  21. Mozzarella Cheese – For Garnish

STEPS

Step 1

DSC02863.jpgBoil pasta, noodles, and rice. Cut all the veggies along with mushrooms into small pieces and blanch them. Chop the onions and deseed the tomatoes, cut them into small pieces.

Step 2

Take a wok and add olive oil. Now add chopped onions. Fry for half a minute before adding ginger-garlic paste. Now add tomatoes, chilly flakes, and all the mentioned masalas. Fry for a minute. Now it’s time to add the blanched veggies fry for one minute, then rice and noodles. Fry again for a minute. Now add soya sauce, green chilly sauce, tomato sauce, panir pieces.

Step 3

DSC02855.jpgNow add white sauce mixed with coriander chutney to the dish along with some oregano, thyme, basil or any herb of your choice and garnish with shredded mozzarella cheese.

Our dish of Pasta With Noodles And Rice is ready to be served.

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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Dosai With Keema Stuffing

DOSAI WITH KEEMA STUFFING

Hello, dear friends and welcome back to my cooking corner again. Today’s recipe that I am going to share is that of Keema Dosais. It is a simple and likable dish to be had in breakfasts and is a tasty deviation from the regular ones in having keema stuffing different from potato stuffing. Though dosais can be made with any kind of stuffing of your choice but I think this non-traditional one will really be liked by you all. So let’s start with the making—

Ingredients:-

  1. Dosai readymade batter-500 gms
  2. Water-as required

For the keema stuffing:-

  1. Chicken Keema- 200 gms
  2. Potato-1
  3. Onion-1
  4. Green Chilly-1
  5. Ginger-Garlic Paste-1 tsp
  6. Salt-According to taste
  7. Turmeric Powder-1 tsp
  8. Red Chilly Powder-1 tsp
  9. Cardamom Powder-1 tsp
  10. Cumin Powder-1 tsp
  11. Chicken Masala-1 tsp
  12. Tomato Puree-1 tbsp
  13. Garam Masala-1 tsp
  14. Peanuts-1 tsp
  15. Dried Mint Flakes-1/2 tsp
  16. Butter-2 tbsp
  17. For Garnish- Freshly Chopped Coriander

STEPS

Step 1

DSC02806.jpgPut the dosa batter in a bowl. Finely chop the onions and green chilly. Boil, peel and chop the potatoes into small pieces.

Step 2

DSC02812_20180920175142102.jpgTo make the keema filling, take a non-stick pan and add 2 tbsp of butter in it. Add the onions and green chilies. Saute for a minute. Now add ginger-garlic paste and saute. Now add the spice mix, salt, turmeric powder, red chilly powder, cumin powder,  dried mint, peanuts,garam masala, and tomato puree and fry these for two minutes before adding the chicken keema. Cook the keema till it is done and then add the boiled potatoes and saute for three more minutes. Garnish it with chopped cilantro.

Step 3

To finally assemble the dish, make dosais from the batter on a non-stick pan and put 2 tbsp of the keema stuffing each into the dosais.

DSC02808.jpg Our Dosai With Keema Stuffing is done. Serve it with cabbage and tomato sambhar and coconut-peanut and curd chutney.

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

 

Fried Litti With Mashed Brinjals,Potato and Tomato

FRIED LITTI WITH MASHED BRINJALS, POTATO, AND TOMATO

Hello and welcome back dear friends. Today I’m going to share a simple yet celebrated dish from Bihar called Fried Litti Chokha along with mashed brinjals, potato, and tomato or baingan bharta. This dish can be had at breakfast or brunch and is really very tasty and likable and which is a delicacy of Bihar too. The dish is really for everyone. And I hope you will like it too. So let’s start with its making—

Ingredients:-For the fried littis:-

  1. Wheat Flour-300 gms
  2. Cumin-1 tsp
  3. Baking Powder-1  tsp
  4. Vegetable Oil-2 tbsp
  5. Salt-According to taste

For the Roasted Gram Flour or Sattu filling:

  1. Roasted Gram Flour or Sattu-200 gms
  2. Onions-2
  3. Green Chillies-4
  4. Red Chilly Powder-1 tsp
  5. Dry Mango Powder-2 tsp
  6. Ginger-Garlic, finely chopped-2 tsp
  7. Carom Seeds-1 tsp
  8. Salt-According to taste

For the Mashed Brinjals, Potato And tomato:-

  1. Brinjals-2
  2. Tomatoes-1
  3. Potatoes-1
  4. Onions-1
  5. Green Chillies-2
  6. Dry Mango Powder-1 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Mustard Oil-2 tsp
  9. Chopped Cilantro-A bunch
  10. Salt-According to taste

STEPS

Step 1

To make the littis, take a bowl and add wheat flour, salt, carom seeds, baking powder, oil, and with water make out a pliable dough of it. Now take small portions and make out balls from it. Chop the onions, green chilies and cilantro finely.

Step 2

IMG-5394.JPGFor the roasted gram flour filling, Take a bowl, add the sattu, chopped onions, green chilies, cilantro, salt, carom seeds, dry mango powder, chopped ginger-garlic and mix everything well.

Step 3

Fill the filling of sattu in the small balls made out of the dough. Seal them well and press them a bit with the palm of your hand. Keep it aside.

Step 4

Heat oil in a kadhai. When done so, drop the balls in the oil and fry them out till golden browned. Drain oil on a tissue paper.

Our Fried Littis are done.

Mashed Brinjals, Potato, and tomato 

Step 5

IMG-5391.JPGWash and make slits in the brinjals and tomatoes. Boil the potato.Roast the brinjals and tomatoes. Wash, remove the skin and mash the brinjal and tomato in a bowl with a masher. Add the boiled potato too. Now add in the chopped onions, green chilies, cilantro, salt, dry mango powder, red chilly powder and mustard oil and give it a good mix.

Our Mashed Brinjals, Potato And Tomato is done.

Serve the fried littis along with the mashed brinjals, tomato, and potato. This dish can be had preferably at breakfast or brunch. It is a famous dish of Bihar, its origin place and generally liked by all.

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

 

 

 

 

 

 

Mixed Veg And Vermicelli Idli With Potato Rasa And Peanut-Sesame Chutney

MIXED VEG AND VERMICELLI IDLI WITH POTATO RASA AND PEANUT-SESAME CHUTNEY

Hello and welcome dear friends to my food corner again. Every day no one likes to eat the same sort of breakfast. All of us would love variations. So what better than having a south Indian breakfast and making idlis with a different twist along with a potato rasa and some peanut sesame chutney. Everyone in my family loves idlis and so I made this mixed veg and vermicelli idli. It is tastier, easier and healthier So I hope you all will like it. Do try making it and let me know when you do. So let’s start with it—

Ingredients:-For the vermicelli idli

  1. Fresho Idli Dosa Batter -1/2 kg
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Thick Vermicelli-100 gms
  5. Onions-1
  6. Green Chillies-2
  7. Asafoetida-A pinch
  8. Turmeric Powder-1/2 tsp
  9. Coriander Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala-1 tsp
  12. Dry Mango Powder-1 tsp
  13. Vegetable Oil-1 tbsp

For the Potato Rasa:

  1. Potatoes-2
  2. Onions-2
  3. Green Chillies-2
  4. Peanuts-5
  5. Salt-According to taste
  6. Turmeric Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Tomato Puree-1 tbsp
  11. Tamarind Paste-1 tsp
  12. Vegetable Oil-1 tbsp

For the Potato Rasa tempering:-

  1. Black Mustard-1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp

For the Peanut-Sesame Chutney:-

  1.  Peanuts-1/2 cup
  2. Sesame-3 tbsp
  3. Onion-1
  4. Dry Red Chillies-3
  5. Garlic Pod-1
  6. Lemon Juice-1 tsp
  7. Salt-According to taste

For the tempering:-

  1. Vegetable Oil-1 tbsp
  2. Black Mustard-1 tsp
  3. Curry Leaves-3-4

STEPS

Step 1

Firstly to make the vermicelli and vegetable batter, cut and blanch the mixed veggies for two minutes. Chop the onions and green chillies. Take a pan and add oil. Add the chopped onion and green chilies. Fry for half a minute and add the spices, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder and add the vermicelli. Fry it for two minutes and now add the blanched veggies. Now mix the vermicelli well and fry for a minute or two.

Step 2

DSC02637_20180819125229998.jpg

For making the idlis take out the idli batter(here I have used a readymade batter of Fresho) in a vessel. Add the above-made vermicelli mix in it. Mix well and taste it to adjust the salt content.

Step 3

Now put the idli batter in the steamer molds with a ladle and steam it for fifteen minutes. You may check the idlis in between the steaming process and see whether they are done or not.

Our Mixed Veg Vermicelli Idlis are done.

Step 4

To make the potato rasa, boil and grind the potatoes. Chop the onions and green chilies. Now take a pan and add the tempering ingredients in it. Add the chopped onions and green chilies and saute for a minute. Now add the roasted peanuts, the spice mix, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder, tomato puree and fry for a minute. Now add the tamarind paste and the ground potato paste and fry for half a minute before adding the water to make the gravy. Let it simmer on a medium flame for five minutes before switching the gas off.

DSC02610_20180819122115686.jpg

Our Potato Rasa is done.

STEP 5

Now coming to last but not the least dish, that of peanut and sesame chutney, take the ingredients of the chutney, peanuts, sesame, onion, garlic pod, dry red chilies in a pan and dry roast them till lightly browned.

Step 6

DSC02612_20180819122245385.jpg

Put this in a chutney jar and add some water. Now grind it into a thick paste and add some salt and lemon juice to it. Add the tempering ingredients and mix well.

Our Peanut And Sesame Chutney is ready.

DSC02628

Now our recipe with all its accompaniments is ready to be served. This recipe is best had at breakfast and will surely give you a good feeling.

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

 

Cabbage Poori With Peanut And Potato Curry

Cabbage Poori With Peanut And Potato Curry

Hello friends, welcome to my corner. I generally try to make something wholesome and satisfying on weekends and what better than making Indian fried bread or pooris with a spicy curry or sweet and tangy chutney. It would be such a tasty and fun breakfast. We all being Indians like to have pooris, sometimes with variations, like stuffed ones also called Kachoris. Today I had some cabbage left in my fridge and so I jumped onto making these Cabbage Pooris. And to add more creativity to it and team it up I made this peanut and potato curry. It was great and the only thing which could be added in it was some sweet and tangy mango or tomato chutney. The breakfast idea clicked well and it was enjoyed and appreciated by all in my family. I hope you too will like it. So let’s start with its making—

Ingredients:-For the cabbage pooris

  1. Wheat Flour -4 cups
  2. Cabbage(grated) -1/2 cup
  3. Potato(grated) -1/2 cup
  4. Carom Seeds -1/2 tsp
  5. Garam Masala -1/2 tsp
  6. Red Chilly Powder -1/2 tsp
  7. Baking Powder -1/2 tsp
  8. Vegetable Oil -2 tsp
  9. Salt -According to taste
  10. Water -For kneading the dough

For the peanut-potato curry

  1. Peanuts -1 cup
  2. Potatoes -2
  3. Onion -1
  4. Green Chillies -2
  5. Red Chilly Powder -1 tsp
  6. Coriander Powder -1 tsp
  7. Cumin Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Dry Mango Powder -1 tsp
  10. Vegetable Oil -1 tbsp

For the tempering:

  1. Cumin – 1 tsp
  2. Black Mustard -1 tsp
  3. Asafoetida -A pinch
  4. Vegetable Oil -2 tbsp

For garnish -Chopped cilantro or fresh cream.

STEPS

Step 1

DSC02479_20180812155853692.jpgTo make the pooris, firstly take the wheat flour in a bowl. Add the grated cabbage, potato, salt, red chilly powder,garam masala powder, oil and baking powder and make a pliable dough of it using water.

Step 2

DSC02480_20180812155736875.jpgNow make small balls from the dough and using rolling pin make small pooris from it which are smaller than chapatis and keep aside. Heat oil in a vessel and when its quite hot drop the above-made pooris in the oil one by one and fry them out making sure they don’t burn.Keep aside.

Step 3

DSC02484_20180812155427776For making the curry roast the peanuts and grind them into a fine paste. Also, scrape the potatoes and cut them into medium-sized cubes. Next, take a pan and add oil to it. Then add the cumin, black mustard, asafoetida and on their spluttering add red chilly powder,garam masala, dry mango powder, salt, turmeric powder and then add the chopped and peeled potatoes and fry them for five minutes before adding the peanut paste. Fry again for two minutes and add water to make gravy. Simmer for ten minutes and then switch off the gas. You can garnish it with chopped cilantro or fresh cream.

Our Peanut And Potato Curry is done. Serve it with cabbage pooris, regular wheat flour pooris, paranthas or with steamed rice and dal fry.

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

 

 

 

 

 

Stir-Fried Veggies With Gram Flour And Eggs

STIR-FRIED VEGGIES WITH GRAM FLOUR AND EGGS

Hello friends, welcome to my cozy corner again. Today I’m going to share a wholesome breakfast recipe with you all. It is Stir-Fried Veggies with Gram Flour and Eggs. It is an ideal one for lighter and tastier breakfast and goes well with buttered garlic bread. I hope you like this dish. So let’s start with it—

Ingredients:-

  1. Cauliflower-50 gms
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Capsicum-50 gms
  5. Green Peas-50 gms
  6. Gram Flour- 3 tbsp
  7. Onions-1
  8. Green Chillies-2
  9. Ginger and Garlic(cut into pieces)-1 tbsp
  10. Salt-According to taste
  11. Turmeric Powder-1/2 tsp
  12. Red Chilly Powder-1/2 tsp
  13. Fennel Powder-1 tsp
  14. Garam Masala-1 tsp
  15. Dry Mango Powder-1/2 tsp
  16. Fresh Lemon Juice-1/2 tsp

For the Gram Flour Batter:-

  1. Gram Flour-1/2 cup
  2. Salt-According to taste
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garam Masala-1 tsp
  6. Asafoetida-A pinch
  7. Caraway Seeds-1/2 tsp
  8. Dry Mango Powder-1/2 tsp
  9. Water-For the batter

For the egg batter:-

  1. Eggs-2
  2. Salt-A pinch
  3. Black Pepper Powder-A pinch
  4. Paprika-1/2 tsp

For the tempering:

  1. Butter-2 tbsp
  2. Black Mustard-1/2 tsp
  3. Whole Garam Masalas(black cardamom, green cardamom, cinnamon stick)-1 each

For the Garnish:-Chopped Cilantro

STEPS

Step 1

IMG-5373Wash, cut and blanch veggies with some salt for a minute. Drain the water and keep aside. Chop the onions and green chilies. Beat eggs in a bowl and add salt, pepper powder, paprika in it. Take the gram flour in a bowl and add the seasonings, salt, turmeric powder, red chilly powder,garam masala, dry mango powder, asafoetida and a pinch of caraway seeds or ajwain in it. Add water to make a thin batter from it.

Step 2

In a pan, add butter and the above-mentioned tempering. When it splutters, add the chopped onions and green chilies and saute for a minute. Next, add the chopped ginger-garlic and fry again. When these are half fried add the seasonings, salt, turmeric powder, red chilly powder, fennel powder,garam masala, dry mango powder and then add the blanched veggies. Saute them for a while and add the egg batter slowly and cook on a medium flame. Take care not to burn the eggs and for that keep stirring. When the veggies and eggs are half fried, add the gram flour or besan batter and keep stirring again to avoid the formation of lumps. Cook the dish now on a low to medium flame.

Step 3

IMG-5375Keep on stirring the dish and cook it finally for two-three minutes before switching the gas off. Garnish with chopped cilantro and splash some fresh lemon juice all over to get that extra zing.

Our Stir-Fried Veggies With Gram Flour And Eggs is done. Serve it with fresh garlic bread.

Note points:–1. Adjust the salt content in the dish as we have put salt three times individually to make the egg batter, gram flour batter, and the main dish.

2. You need to adjust the tangy element i.e, dry mango powder and lemon juice accordingly in the dish but both must be added to get a better grasp on the dish.

3. Use butter to make the dish.

4. You can use other set of veggies too apart from the ones used by me here.

5. You can grate some cheese too over the dish.

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