Cottage Cheese And Veggie Mix

COTTAGE CHEESE AND VEGGIE MIX

Hello and welcome friends once again to my cosy cooking corner. Today I’ll be sharing with you a wholesome curry dish which is green, healthy, tasty and quite flavorful too. It has a mix of green veggies along with spinach and requires little or no oil to make with. It can be had with tandoori rotis, paranthas and is really simple to make. So let’s start with the recipe—-

Ingredients:

  1. Spinach-200 gms
  2. Panir-100 gms
  3. French Beans-100 gms
  4. Dry Fruits(cashew and raisins)-1 tbsp
  5. Carrot-50 gms
  6. Capsicum-50 gms
  7. Peas-100 gms
  8. Potato-1
  9. Green Chillies-2
  10. Onion-2
  11. Ginger-Garlic-cut into small pieces
  12. Turmeric Powder-1 tsp
  13. Red Chilly Powder-1 tsp
  14. Coriander Powder-1 tsp
  15. Cumin  Powder-1 tsp
  16. Garam Masala-1 tsp
  17. Subzi Masala-1 tsp
  18. Tomato Puree-2 tbsp
  19. Vegetable Oil-1 tbsp
  20. Fresh Cream-For Garnishing

STEPS

Step 1

IMG-5294

Wash, cut and blanch the spinach and the vegetables. Chop the onions, green chillies, cilantro finely. Roast the dry fruits.

Step 2

Take a pan and add oil to it. Then add the chopped onions and green chillies. Saute and add the cut ginger-garlic and fry again. Next add the spices, salt, turmeric powder, red chilly powder, coriander powder, cumin powder,subzi masala, tomato puree,garam masala and fry for three minutes.

Step 3

Add the blanched veggies and saute for three minutes. Now add the blanched spinach and fry again for two minutes.

Step 4

IMG-5295.JPG

Add water for the gravy and simmer the curry on a medium flame for five minutes. Add the dry fruits. Remove from flame and garnish with fresh cream.

Our Cottage Cheese And Veggie Mix is ready. Serve it with tandoori rotis, naan, bread or anything you wish to.

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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Oil-Free Sponge Gourd With Garbanzo Beans

OIL-FREE SPONGE GOURD WITH GARBANZO BEANS

Hi, my dear friends.Welcome to my food corner again. Today I will make a simple healthy and tasty recipe of Sponge Gourd With Garbanzo Beans curry which is oil-free. It just needs some basic ingredients and less of your time to prepare. I make it in my kitchen and it is liked by all, being healthier. So I suggest that all of you too try it sometime in your kitchens. So let’s start with the recipe—

Ingredients:

  1. Sponge Gourd -1 kg
  2. Garbanzo Beans -200 gms
  3. Onions -2
  4. Minced Garlic -1 tsp
  5. Ginger Paste – 1 tsp
  6. Green Chillies -2
  7. Cumin Powder -1 tsp
  8. Paprika -1 tsp
  9. Garam Masala -1 tsp
  10. Five Spice -1 tsp
  11. Bay Leaf -1
  12. Lemon Juice -2 tsp

STEPS

Step 1

Wash, scrape and cut the sponge gourd into small pieces. Chop the onions and green chillies. Soak the garbanzo beans overnight and boil it.

Step 2

IMG-5269In a kadhai add the five spice, bay leaf and let it splutter. Dry roast it. Then add the chopped onions and green chillies and fry for three minutes till the onions are half fried. Now, add in the minced garlic and ginger paste and fry for two minutes. Now add the spice mix, salt, turmeric powder, paprika, cumin powder,garam masala and fry everything till it loses its rawness.

Step 3

IMG-5271.JPGNow add the chopped veggie and some water. When the water in the dish evaporates and the veggie is cooked, add the boiled garbanzo beans and saute it for five minutes until the beans are lightly fried. Finally, when the veggie and beans are properly sauteed, switch off the gas and let the dish cool. Lastly, add  2 tsps of lemon juice to the dish.

Our Oil-Free Sponge Gourd And Garbanzo Beans Curry is done. Serve it with hot chapatis(Indian flatbread), paranthas or with rice, dal and a homemade chutney, preferably mango chutney.

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 mangoes, 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 other different 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

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

IMG_5212.jpg  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 which 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 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 chopped 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, 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!!!

Jackfruit And Split Black Gram Curry

JACKFRUIT AND SPLIT BLACK GRAM CURRY

Hello and welcome friends once again to my cooking corner. As summer has approached and we can start feeling the heat already, we want to eat healthy and seasonal fruits and veggies more than any other thing. One can find the freshness of taste in these vegetables more than in the other ones like cauliflower, beans, cabbage etc which were liked more in the winter period. Today I decided to make this dish of Jackfruit with Split Black Gram. I have made similar recipes in my earlier blogs using split black gram but with other ingredients like fish. You can make similar recipes of this lentil, adding any other vegetable that you like. And today’s dish of mine is healthy, tasty and easy on time too needing just your regular set of ingredients. So let’s start making this dish—-

Ingredients:-

  1. Jackfruit-250 gms
  2. Chana Dal-200 gms
  3. Onion-2
  4. Ginger-Garlic Paste-1 tsp
  5. Green Chillies-2
  6. Turmeric Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Coriander Powder-1 tsp
  9. Garam Masala-1 tsp
  10. Tomato Puree- 2 tbsp
  11. Salt-According to taste
  12. Cumin-1 tsp
  13. Dry Mango Powder-1/2 tsp
  14. Vegetable Oil-2 tbsp
  15. Water-For the gravy
  16. Chopped Coriander or Fresh Cream-For Garnish (optional)

STEPS

Step 1

Wash, cut and blanch the jackfruit and boil the Split Black Gram till done.

Step 2

IMG-5151Chop the onions and green chillies. Now take a pan and add oil and cumin to it. When it splutters, add the chopped onions and green chillies. Fry it till lightly browned. Now add ginger-garlic paste and fry for a minute. Next add salt, turmeric powder, red chilly powder, coriander powder,garam masala, tomato puree, dry mango powder and fry it for two minutes. Now add the blanched jackfruit and fry for three minutes after which add the boiled dal. Fry it for five minutes before adding water for the gravy and let it simmer till gravy is thickened. You can garnish it with freshly chopped coriander or fresh cream but it is optional.

Our Jackfruit And Split Black Gram Curry is done. Serve it with hot phulkas, steamed rice, dal, stir-fried veggies.

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

 

 

Sweet And Tangy Potato And Peanut Curry

SWEET AND TANGY POTATO AND PEANUT CURRY

Hello friends. Welcome again. Usually, we make use of more of potatoes in our cooking because it is liked by all and we use peanuts mainly to make chutneys or do the tempering for many dishes. Today I thought of combining both of these ingredients together along with some sugar to give it a sweet and tangy touch. It turned out perfect and my family enjoyed it well. So I decided to share it with you all too. I hope you will also like it. The recipe is as follows—-

Ingredients:-

  1. Potato – 3
  2. Peanut – 1/2 cup
  3. Asafoetida – A pinch
  4. Onion – 1
  5. Green Chillies – 2
  6. Tomato Puree -1 tbsp
  7. Turmeric Powder -1 tsp
  8. Red Chilly Powder -1 tsp
  9. Cumin Powder – 1 tsp
  10. Garam Masala – 1 tsp
  11. Sugar – 1 tsp
  12. Salt – According to taste
  13. Dry Mango Powder or Amchoor- 1 tsp
  14. Vegetable Oil -2 tbsp
  15. Water -As needed for the gravy

For Garnish-–Kasuri Methi or Chopped Cilantro(optional)

STEPS

Step 1

IMG-5106.JPGWash, boil and cut the potatoes into medium-sized cubes. Chop the onions and green chillies.

Step 2

Take a kadhai. Add oil, cumin, bay leaf, asafoetida and red chillies and let it splutter. Now add the chopped onions and green chillies and fry till light-browned. Now add the peanuts and fry for two minutes. Next add the salt, turmeric powder, red chilly powder, cumin powder,garam masala, sugar, amchoor powder, tomato puree and fry all these masalas for two minutes before adding the potatoes. Now add the water for the gravy and simmer for five minutes.

IMG-5108.JPGOur Potato and Peanut Curry is done. You can garnish with kasuri methi or cilantro. Serve it with pooris, naan, tandoori rotis or anything that you like.

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

 

Mashed Green Peas And Potato Curry

MASHED GREEN PEAS AND POTATO CURRY

Hello friends. If someday, you get bored by the regular preparation of your lunch and dinner platters of rice, dal chapatis and subzis or when you want to go creative and healthy, the hassle-free way then you can make this Bihari style traditional green peas curry which is easy to make,very tasty and a definite good change for your boredom. So let’s try it. The recipe is as follows:—-

Ingredients:-

  1. Green Peas-250 gms
  2. Potatoes-1(big)
  3. Onions-2
  4. Green Chillies-2
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Coriander-Cumin Powder-1 tsp
  8. Kitchen King Masala-1 tsp
  9. Garam Masala-1 tsp
  10. Tomato Puree-2 tbsp
  11. Dry Mango Powder or Amchoor Powder-1 tsp
  12. Kasuri Methi-1/2 tsp
  13. Salt-According to taste
  14. Cilantro-For Garnishing

For the tempering or tadka—-

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

STEPS

Step 1

IMG-5081.JPGFirstly pound the green peas in a masher till half mashed. Chop the onions and green chillies and the cilantro. Boil the potatoes and cut them into cubes.

Step 2

Take a kadhai. Add some vegetable oil, cumin and asafoetida to it. When it splutters, add the chopped onions and green chillies to it. Half-fry the onions and then add the masalas namely salt, turmeric powder, red chilly powder,coriander-cumin powder, kitchen king masala, garam masala and fry for two minutes. Now add the tomato puree kasuri methi and dry mango powder or amchoor powder and fry again for two minutes. Now add the half-mashed peas and boiled potatoes and water to make the gravy. Boil the gravy for five minutes. Lastly, add the freshly chopped coriander.

IMG-5079.JPGOur Mashed Green Peas And Potato Curry is done. Serve it with steamed rice, dal, some stir-fries or anything 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!!!