Posted in main-course, navratri

Healthy Vrat Dosa Recipe

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Healthy Vrat Dosa has been prepared with Barnyard Millet (Also known as Samvat rice/sama ke Chawal), Amaranth (Rajgira) flour and buttermilk.

Barnyard Millet is a gluten free millet with high calcium,iron, phosporous and fiber. Amaranth flour is equally nutritious with it being rich in fiber, calcium, iron, magnesium, phosphorus and antioxidants.

These dosas are very crispy and have a distinct flavor. But, when they are served with potato filling and spicy coconut chutney,  healthy vrat dosas taste so delicious that you do not miss your regular dosas anymore. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak.

Yields : 8-10 Dosas

INGREDIENTS

For Dosa

  • 1/2 Cup Amaranth Flour
  • 1/2 Cup Barnyard Millet
  • 3/4 Cup Buttermilk
  • Sendha Namak
  • Oil

For Potato Filling

  • 3 Medium Potato (Boiled)
  • 1 Tsp Cumin Seeds
  • 1 Chopped Green Chilli (Optional)
  • 3/4 tsp Black Pepper Powder
  • 1 1/2 Tbsp Coriander Leaves
  • Sendha Namak
  • 2 Tsp Oil

IMG_7214METHOD

For Dosa

  1. Soak barnyard millet for 3 hours.
  2. Drain excess water and make a paste with millets.
  3. Transfer millet paste, amaranth flour, buttermilk and salt to a big bowl.
  4. Mix all the ingredients well.
  5. Cover bowl with a lid and let batter ferment for 8-10 hours.
  6. Add water to adjust consistency of dosa batter.
  7. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on each side, until light brown.
  8. Place potato filling in the middle and fold dosa.

For Potato Filling

  1. Mash potatoes roughly into small and big chunks.
  2. Heat oil on a non-stick pan and add cumin seeds.
  3. Once cumin seeds begin to crackle, add potato chunks along with chopped green chilli.
  4. Sprinkle salt and black pepper powder. Mix well.
  5. Cook for 3-4 minutes.
  6. Add chopped coriander leaves to potatoes and mix.
  7. Turn off the heat.

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Posted in main-course, navratri

Barnyard Millet Dosa Recipe

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Barnyard millet, also known as sama ke chawal or samvat rice is eaten a lot during upwas. It is a gluten free millet with high calcium,iron, phosporous and fiber.

Barnyard Millet Dosa pairs well with coconut chutney. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak. You can also stuff barnyard millet dosa with potato filling for a wholesome meal.

INGREDIENTS

  • 100 Gms. Barnyard Millet (1/2 Cup)
  • 70 Gms. Boiled Potato (Large)
  • 1 Green Chilli
  • 1 1 /2 Tbsp Chopped Coriander Leaves
  • Sendha Namak

METHOD

  1. Soak millets for 3 hours.
  2. Drain excess water and transfer millets along with mashed potato and green chilli to a grinder jar.
  3. Grind till you receive a smooth batter.
  4. Add chopped coriander leaves and salt to batter and let it rest for 30-40 minutes.
  5. Add water to adjust consistency of dosa batter.
  6. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on both sides.

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Posted in main-course

Masala Lobia Curry Recipe

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Lobia, also known as chawli, black eyes peas or cow peas has nutty and creamy flavor. 

It is a rich source of protein and soluble fiber (which reduces cholesterol) and a good source of many other vitamins and minerals like folate, potassium, copper, manganese etc. 

Masala lobia curry is very easy to prepare and does not require overnight soaking. Also, it takes very less time to cook. 3-4 whistles are sufficient if you have soaked lobia for 3 hours.

Masala Lobia Curry is served with steamed rice or chapati along with vegetable dish for a complete meal.

Serves : 2

INGREDIENTS

  • 1/2 Cup Lobia/Chawli (Soaked for 3 hours)
  • 180 Gms. Tomato (2 Large)
  • 3 Gms. Ginger
  • 3 Gms. Garlic
  • A Pinch of Asafoetida
  • A Pinch of Turmeric Powder
  • 1/2 Tsp Cumin Seeds
  • 1 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Dry Fenugreek Leaves (Dry-roasted and Crushed)
  • 1 Tbsp Gram flour
  • Salt
  • 1 Tbsp Oil
  • Coriander Leaves 

METHOD

  1. Pressure cook lobia with adequate water and salt for 3-4 whistles at a low flame.
  2. Prepare a puree with tomato, ginger and garlic using mixer-grinder.
  3. Heat oil in a pan and add asafoetida with cumin seeds.
  4. Once cumin seeds start to crackle, add tomato puree and cook for 2-3 minutes.
  5. Add turmeric powder, coriander powder, red chilli powder and garam masala.
  6. Cover pan with a lid and let it cook for 5 minutes till oil starts to separate.
  7. Mix gram flour in two tablespoons of water and add to pan. Addition of gram flour helps to thicken gravy.
  8. Finally, add boiled lobia and kasoori methi. Stir well.
  9. Allow curry to simmer for 5 minutes and turn off the heat.
  10. Transfer to a serving bowl and garnish with coriander leaves.

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Posted in main-course

Aloo Tamatar ki Sabji Recipe

IMG_7038Aloo Tamatar ki Sabji – A classic Indian curry made with potatoes, tomatoes and powdered spices. This lip-smacking dish is extremely easy to prepare. Potato and tomato are such ingredients that are found in anyone’s kitchen at all times. So this dish comes in very handy when you have to prepare a meal quickly but have no time to go shopping for vegetables.

Aloo Tamatar ki sabji is spicy as well as tangy in flavor. It is consumed with chapati, paratha or poori but most popular combination is with poori (Plain/Bedmi).

Aloo Tamatar ki Sabji and Sweet n Sour Pumpkin with Poori (Plain/Bedmi) is a very popular food combination which is prepared on special occasions in north indian households.

Serves: 3

INGREDIENTS

  • 3 Medium Tomatoes (250 gms.)
  • 4 Medium Potatoes (Boiled) (275 gms. approx)
  • 2 Green Chillies (Slit)
  • 1/2 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1 1/2  Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Dry Mango Powder
  • 1/4 Tsp Garam Masala
  • Salt
  • 1 1/2 Tbsp Oil
  • 1 1/2 Cup Water
  • 1 Tbsp Chopped Coriander Leaves

METHOD

  1. Heat oil in a kadai and add asafoetida and cumin seeds.
  2. Once cumin seeds begin to crackle, add tomatoes and cook till tender.
  3. Add turmeric powder, coriander powder and red chilli powder. Mix well and cook mixture for 2-3 minutes.
  4. Peel the skin of potatoes and mash slightly with hands such that big chunks of potatoes remain.
  5. Add mashed potatoes, dry mango powder, garam masala, salt and 1 1/2 cup of water.
  6. Cover kadai with a lid and let curry simmer till oil starts to float on top. This will take around 10-12 minutes.
  7. Turn off the heat.
  8. Transfer to a serving bowl and garnish with coriander leaves.IMG_7039
Posted in main-course

Sweet n Sour Pumpkin Recipe

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Sweet and Sour Pumpkin dish is very popular among North Indian households, particularly in UP.

This dish tastes scrumptious with bedmi poori, plain poori, methi paratha or plain paratha.

INGREDIENTS

  • 500 Gms. Pumpkin Chunks
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Fennel Seeds
  • 1/4 Tsp Mustard Seeds
  • 3/4 Tsp Nigella Seeds
  • Pinch of turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • 1 1/4 Tbsp Powdered Jaggery
  • Coriander Leaves (Chopped)
  • Salt
  • 1 Tbsp Oil

IMG_6964METHOD

  1. Heat oil in a kadai and add cumin seeds, fennel seeds, mustard seeds and nigella seeds.
  2. Once seeds begin to splutter, add pumpkin chunks.
  3. Sprinkle a pinch of turmeric powder and salt over them and stir well.
  4. Cover kadai with a lid and let it cook till pumpkin turns tender. Add a few teaspoons of water if necessary.
  5. Add coriander powder, red chilli powder, dry mango powder and powdered jaggery. Stir well.
  6. Let it cook for 3-4 minutes and turn off the heat.
  7. Transfer to a serving bowl and garnish with chopped coriander leaves.IMG_6962
Posted in main-course

Baingan Ka Bharta Recipe

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Baingan Ka bharta- Popular Indian vegetarian dish which is prepared with roasted brinjal/eggplant (Baingan). Brinjal here has been roasted on a gas burner, minced after removal of its skin and further cooked with onion,tomato, ginger, garlic, chillies and Indian spices.

You can serve it with any dal and phulka/paratha. My favorite combination is Baingan ka Bharta with Urad Chana Dal and phulka, just like my mom used to make.

INGREDIENTS

  • 750 Gms. Brinjal
  • 12 Garlic Cloves (Chopped)
  • 1 Large Onion (Chopped)
  • 2 1/2 Large Tomatoes (Chopped)
  • 1 Fresh Red/Green Chilli (Chopped)
  • 1 1/2″ Ginger Piece (Grated)
  • 1/2 Tsp Asafoetida
  • 1/2 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • Salt
  • 2 1/2 Tsp Oil
  • Coriander Leaves (For Garnishing)

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METHOD

  1. Wash brinjal well and roast it on gas burner.
  2. Once it is cooled down, remove the skin and mince it.
  3. Heat oil in a kadai and add asafoetida, green chillies and cumin seeds.
  4. Once cumin seeds begin to crackle, add onion, garlic and ginger.
  5. Saute till onion turns translucent.
  6. Add tomatoes and cook till tender.
  7. Add roasted brinjal, turmeric powder, coriander powder, red chilli powder and salt.
  8. Mix well, cover kadai with a lid and cook for 8-10 mins.
  9. Garnish with chopped coriander leaves and serve.

 

Posted in main-course, Others

Rajasthani Gatta Pulao Recipe

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Spicy pulao preparation in which boiled rice and steamed gram flour dumplings (besan ke gatte) are cooked together with a mixture of pan-fried onion, ginger-garlic paste, yogurt, aromatic Indian spices (whole as well as powdered) and raisins. 

Rajasthani Gatta Pulao can be served with plain curd/boondi raita.

For Gatta

  • 3/4 Cup Gram Flour (Besan)
  • 1/2 Tsp Chilli Powder (Pisi Lal Mirch)
  • 3/4 Tsp Fennel Seeds (Saunf)
  • 1/4 Tsp Carom Seeds (Ajwain)
  • 1 Tbsp Yogurt (Dahi)
  • Salt as per Taste
  • 1 1/2 Tbsp Oil

For Pulao

  • 1/3 Cup Rice
  • 1 Medium Onion (Chopped)
  • 1/2 Tsp Asafoetida
  • 1 1/2 tsp Cumin Seeds
  • 3-4 Dry Red Chilles
  • 2 Bay Leaves
  • 2 Black cardamoms
  • 4 Cloves
  • 2 Cinnamon pieces (1″)
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1 Tsp Dry Mango Powder
  • 1 Tsp Ginger Garlic Paste
  • 3 Tbsp Yogurt
  • 25 Raisins
  • 2 Tbsp Coriander Leaves (for Garnishing)
  • 1 1/2 Tbsp Oil

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METHOD

For Gatta 

  1. Using all the ingredients, knead firm dough using a few teaspoons of water.
  2. Divide the mixture into 6 equal portions and shape each portion into 10 cms. long cylindrical roll with a width of 1-1.5cms.
  3. Steam for 8-10 minutes.
  4. Cut cylindrical rolls into small pieces and keep them aside.

For Pulao

  1. Boil rice in a pot filled with water. Once rice is cooked, drain excess water and allow  rice to completely cool down.
  2. Mix yogurt along with turmeric powder,red chilli powder and garam masala.
  3. Heat oil in a kadai and add asafoetida along with bay leaves, black cardamoms, cloves, dry red chillies, cinnamon and cumin seeds.
  4. Add onion and ginger-garlic paste. Cook for 3-4 minutes till onion turns translucent.
  5. Add yogurt mixture and cook for a few minutes.
  6. Add gatta pieces along with raisins and cook further till yogurt is thickened.
  7. Finally add rice, dry mango powder, coriander leaves and salt. Mix well and turn off the heat.
  8. Garnish with coriander leaves and serve with plain curd / boondi raita.
Posted in main-course

Vegetable Koftas In Makhni Gravy Recipe

img_5863Vegetable Koftas in Makhni GravyDeep-fried dumplings made with a mix of vegetables (potato, carrot, capsicum, peas and french beans) dipped in a spicy creamy gravy.

INGREDIENTS

For Koftas
  • 1/2 Cup Carrot (Finely Chopped)
  • 1/3 Cup French Beans (Finely Chopped)
  • 1/4 Cup Green Capsicum (Finely Chopped)
  • 1/4 Cup Peas
  • 2 Medium Potatoes (Boiled and Mashed)
  • 4 Garlic Cloves (Chopped)
  • 1 Fresh Red Chilli (Chopped)
  • 2 Tbsp Coriander Leaves (Chopped)
  • Pinch of Turmeric Powder
  • 1/2 Tsp Garam Masala
  • 2 Tbsp Gram Flour
  • 3-4 Tbsp Bread-crumbs
  • Salt
  • Oil (For Deep-Frying)
 For Gravy
  • 1 Large Onion (Chopped)
  • 1 Large Tomato (Chopped)
  • 3 Tsp Ginger-Garlic Paste
  • 1 Fresh Red Chilli (Chopped)
  • 1/2 Cup Tomato Puree
  • 1/2 Tsp Asafoetida
  • 3/4 Tsp Cumin Seeds
  • 1/2 Tsp Fennel Seeds
  • 1 Tsp Coriander Seeds Powder
  • 1/4 Tsp Garam Masala
  •  1 1/2 Tsp Kasoori Methi (Dry-Roasted and Crushed)
  • 2 Tsp Sugar
  • 2 1/2 Tsp Cashewnut Paste
  • 1/2 Cup Milk
  • Salt
  • 2 Tbsp Oil
METHOD
 
For Koftas
  1. Boil peas till they are partially cooked. Crush them roughly using a mortar and pestle.
  2. Take a big bowl and add all ingredients required to make koftas.img_5862
  3. Mix well and transfer mixture into equal portions.
  4. Make balls with each portion and keep them aside for deep-frying.
  5. Deep-fry them at medium flame till koftas turn golden brown.
  6. Transfer them to a kitchen towel for absorbing excess oil.

For Gravy

  1. Heat oil in a kadai and add asafoetida,cumin seeds and fennel seeds.
  2. Once seeds begin to crackle, add chopped chilli, onion and ginger garlic paste.
  3. Saute till onion turns translucent. Now add tomato and cook till tender.
  4. Add tomato puree, cashewnut paste, coriander powder, garam masala and salt.
  5. Cook for 6-8 minutes and turn off the heat.
  6. Once mixture is cooled down, blitz the mixture till it reaches smooth consistency.
  7. Transfer to kadai and cook again.
  8. Add sugar and milk and cook for 5-7 minutes. Turn off the heat.
  9. Add koftas and kasoori methi and serve them hot with any Indian Flatbread.
 
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Posted in main-course

Makhni Babycorn Recipe

Makhni Babycorn Boiled Babycorn pieces dipped in cashewnut based creamy gravy, seasoned with aromatic spices.

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INGREDIENTS

  • 6-8 Babycorn (Boiled and Halved)
  • 2 Medium Onion (Chopped)
  • 3 Garlic Cloves (Chopped)
  • 1″ Ginger Piece (Grated)
  • 3 Medium Tomatoes (Chopped)
  • 3/4 Tsp Cumin Seeds
  • 2 Cardamom
  • 2 Cloves
  • 1″ Cinnamon
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala
  • 12 Cashewnuts (Soaked in lukewarm water for 30-40 mins)
  • Salt
  • 2 Tbsp Oil
  • Coriander Leaves (For Garnishing)

METHOD

  1. Heat oil in a pan and add cumin seeds, cardamoms, cloves, cinnamon piece and garlic cloves.
  2. Once garlic cloves turn pale, add onion and grated ginger and cook till onion turns translucent.
  3. Add tomatoes and cook till tender.
  4. In the meantime, prepare cashewnut paste using a grinder jar.
  5. Add red chilli powder, coriander powder and cashewnut paste and stir well.
  6. Cook for 5 minutes and turn off the heat.
  7. Once mixture is cooled down, blitz using a grinder jar to receive smooth paste.
  8. Sieve it to get rid of big chunk of spices.
  9. Transfer mixture again for cooking. Add water/milk as necessary.
  10. Add boiled babycorn pieces, garam masala and salt.
  11. Cover with a lid and cook for 7-8 minutes. Turn off the heat.
  12. Garnish with coriander leaves and serve with Indian Flatbread.

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Posted in main-course

Palak Paneer Recipe

img_5715Palak Paneer- Succulent cottage cheese cubes dipped in creamy onion based spinach gravy, seasoned with spices. Palak Paneer is a perfect blend of nutritious and flavorsome dish.

I usually do not pan-fry cottage cheese cubes but this time, I did it with minimal oil. If you decide to do so, just soak them in lukewarm water post pan-frying. This helps in keeping them succulent. Cream is usually added to this dish. I avoid adding cream and usually replace it with little quantity of milk. 

Serve scrumptious Palak Paneer with any Indian flatbread.

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Serves : 3 Persons
INGREDIENTS
  • 1 Bundle of Spinach ( Blanched )
  • 2 Medium Onion ( Roughly Chopped )
  • 1 Green Chilli 
  • 8-10 Garlic Cloves
  • 1 1/2″ Ginger Piece
  • 1/4 Tsp Asafoetida
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Lemon Juice
  • 1/2 Tsp Black Pepper Powder
  • 1/2 Tsp Kasoori Methi ( Dry roasted n crushed )
  • 1/4 Cup Milk
  • Salt
  • 2 1/2 Tsp Oil
  • 1 Cup Water
METHOD
  1. Make a paste with onion, green chillies, garlic and ginger using a grinder.
  2. Heat oil in a pan and add asafoetida, cumin seeds and onion paste.
  3. Sprinkle a bit of salt over it and cook for 5-7 minutes.
  4. Blitz blanched spinach leaves and make a purée .
  5. Add purée to pan and add salt and black pepper powder. Mix well.
  6. Add 1/2 cup of water along with 1/4 cup of milk and cover pan with lid.
  7. Simmer for 8-10 minutes.
  8. Finally, add lemon juice and kasoori methi powder.
  9. Stir well and turn off the heat.

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