Category: Main Course

GAJAR METHI KI SABZI (CARROT & FENUGREEK LEAVES SABZI/DRY VEGETABLE)

A simple and healthy sabzi made from carrots and fenugreek/methi leaves. This interesting combination of carrots and methi leaves goes very well together. Natural sweetness of carrots gets combined with a mild bitter taste of methi leaves, to give out a perfect blend of tastes and flavours.

Serve this subzi with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.

INGREDIENTS:

  • 500 grams carrots peeled and cut into long pieces
  • 1 cup methi leaves/fenugreek leaves finely chopped
  • 1 tablespoon oil
  • ¼ teaspoon jeera/cumin seeds
  • 2-3 slit green chillies
  • 2-3 garlic chopped
  • pinch of hing/asafoetida (optional)
  • ¼ teaspoon turmeric powder/haldi
  • ¼ teaspoon coriander/dhania powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon jaggery
  • salt to taste

INSTRUCTIONS:

  1. Firstly peel, wash and chop the carrots into long pieces.
  2. Pick the methi leaves from stem. Combine water and pinch of salt in a bowl and soak the leaves for about 5-10 minutes. Finely chop the leaves.
  3. Heat oil in a pan add cumin seeds, garlic  and slit green chillies. Mix well and sauté on a medium flame for about a minute.
  4. Now add carrots and add salt, saute for 5 minute .
  5. Now add chopped methi leaves and cook for 2 minutes on medium flame.
  6. Now add turmeric powder, coriander powder, red chilli powder and jaggery
  7. Saute for 5, 10 minute till methi leaves cook .
  8. Remove from flame and serve hot with phulka rotis or steamed rice, buttermilk and vegetable kadhi for lunch or dinner.
     
     

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GUAVA PARANTHA/ PEYRU THEPLA

Just received a package of guavas from my hometown farm. But some of the guavas weren’t ripe so I wondered what to do and well I made parathas out of it and it was a big hit.

INGREDIENTS:

  • 1 cup whole wheat flour (gehun ka atta)
  • 3/4 cup grated guava
  • 2 tsp coriander (dhania) seeds powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder (haldi)
  • salt to taste
  • 1 tbsp oil
  • 1 tbsp chopped coriander (dhania)
  • 1 tsp lemon juice
  • 2 tsp powdered sugar
  • 1 tsp grated ginger (adrak)
  • 1 tsp finely chopped green chillies
  • 2 tbsp chopped fenugreek (methi) leaves
  • oil for cooking

INSTRUCTIONS:

  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi soft dough.
  2. Cover and keep aside for 10 minutes.
  3. Divide the dough into 6 equal portions and roll them into a circle of 5″ diameter.
  4. Heat a tava and cook each thepla using little oil till golden brown spots appear on both the sides.
    Serve hot.
     

VIDEO RECIPE:

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BAINGAN BHARTA

Smokey roasted eggplant mash with Indian spices, this punjabi baingan bharta is a very popular dish in North India and one of my husband’s favorites too. It’s best enjoyed with hot rotis or paratha!

Baingan Bharta is basically fire roasted eggplant mash cooked with spices. There are different ways of making this bharta [bharta=mash] but this is the most common way.

INGREDIENTS:

  • For roasting the eggplant
  • 1 medium eggplant around 550 grams
  • 3 large garlic cloves
  • For the baingan bharta
  • 1.5 tablespoon oil I used vegetable oil
  • 4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 1 green chili or to taste, chopped
  • 1 medium red onion 120 grams, chopped
  • 2 medium tomatoes 280 grams, chopped
  • 1/2 teaspoon red chili powder or to taste
  • 1 teaspoon coriander powder
  • 3/4 teaspoon salt or to taste
  • 2 tablespoons chopped cilantro
  • 1/2 cup  peas optional

INSTRUCTIONS:

  1. Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic.
  2. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
  3. Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
  4. Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
  5. Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
  6. Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.
  7. Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
  8. Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
  9. Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.
  10. Add the red chili powder and mix. Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
  11. Stir in the chopped cilantro and mix. Remove pan from heat.
  12. Serve baingan bharta hot with fresh rotis!
     

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RAJASTHANI MISSI PURI

Missi Puri is an Indian Rajasthani item that is prepared with wheat flour, gram flour, and coriander leaves and can be eaten with a Rajasthani sabzi of your choice.

This goes well with pickle or any sort of curry for an ideal feast. Thus, attempt to make this poori at home and appreciate with your family.

INGREDIENTS:

  • 1 cup wheat flour
  • 1 cup gram flour
  • 2 pcs green chili chopped
  • 1/2 tsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp salt or as per taste
  • 1/4 cup Coriander leaves freshly chopped
  • 1/4 cup oil
  • 1 tbsp kasuri methi
  • oil to fry

INSTRUCTIONS:

  1. In a mixing bowl add wheat flour, gram flour, green chilly, garam masala, crushedcoriander seeds, salt as per taste, chopped coriander leaves, kasoori methi and mix it well.
  2. Add oil and mix it well again.
  3. Gradually add water and knead a soft and smooth dough. Add water gradually so that doughdoes not become sticky.
  4. Cover the dough and keep it in the refrigerator for half an hour to get set.wp-16176794690617661836949332434956.jpg
  5. After half, an hour uncovered the dough and divide the dough into 11 equal portions.
  6. Take one portion of the dough, roll it between your palms and flatten it. Make all thedough in the same way.
  7. Take one portion of dough and roll it evenly all around just like poori. If the dough issticking on the platform while rolling then apply little oil and then roll.
  8. Roll all the dough in the same way.
  9. Heat oil in a pan, once oil is hot enough drop one by one rolled missi puris into thehot oil and fry on medium flame by pressing it with a spatula gently.
  10. Once puri puff up flip it over and fry for few seconds from another side too.
  11. Take out fried Missi Puris onto an absorbent paper.
  12. Fry all Missi Poori in the same way.
  13. Missi Puri is ready to serve.
  14. It goes well with vegetable curries, pickles or any chutney of your choice.
     

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PEAS STUFFED PARATHAS/ MATAR KE PARATHE

When it comes to food, winter always reminds me of 2 things – gajar halwa (carrot pudding) and matar ke parathe (green peas stuffed flatbread). These two vegetables are available in abundance during winters in my place  and are made quite often in every household. Paratha is Indian flatbread which is made with whole wheat flour and stuffed with practically everything. 

Peas stuffed Parathas are soft, delicious and quick Paratha recipe with  mashed peas masala  added as stuffing. Enjoy the hot peas stuffed paranthas with curd and pickle.

And so here it is my matar paratha recipe, exactly the way it’s made at my home.

INGREDIENTS:

  • For Stuffing
  • 3 cups green peas
  • 2 tsp salt
  • 1 cup coriander (dhania) leaves
  • 1 tbsp garam masala
  • 3 tsp sugar
  • 3 tbsp lemon juice
  • 1 tbsp oil
  • 1tsp garlic finelly chopped
  • 1 tsp ginger finelly chopped
  • 1 tsp green chillies finelly chopped
  • For the dough
  • 2 cups whole wheat flour (gehun ka atta)
  • 1 tsp salt
  • water as required to make a dough
  • ghee/ oil for frying

INSTRUCTIONS:

  1. Crush the green peas in a vegetable chopper ( you can crush in a mixture too )wp-16083031335105677045347912472620.jpg
  2. Heat a teaspoon of oil in a pan and add the cumin seeds.wp-16083031025757705550844368686894.jpg
  3. Once the cumin seeds crackle add the chopped garlic ,ginger  and saute till the raw smell goes away.
  4. Next add the green chillies and crushed peas.  and stir fry for about 5to10 mins.
  5. Now add chopped green coriander, salt,red chilli powder and garam masala mix well.
  6. Make a dough from wheat flour (similar to the roti dough)
  7. Divide the dough into 12 equal portions
  8. Roll out one portion into a small circular shape.
  9. Put 2 heaped tablespoons of this mixture in the rolled circle. cover sides. roll again into a paratha
  10. Place on a heated griddle. after about 30 seconds turn sides and apply oil . turn again, apply oil .
  11. Flip till both sides are spotted.
  12. Serve hot with tomato ketchup and coriander chutney.
     
     
     
     
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STUFFED CAPSICUM IN TOMATO GRAVY

Stuffed Capsicum in Tomato Gravy is an exotic dish with a great visual appeal and of course great taste. For this recipe, capsicum is stuffed with potato masala filling and served with rich creamy gravy.  Choose small and equal size capsicums for this dish. You can use red and yellow peppers also as this add colour to the dish.

My husband and I love this Bharwan Simla Mirch dish and  I am sure you will also love it. Serve with Naan, Tandoori Roti or Khasta Roti.

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INGREDIENTS FOR STUFFED CAPSICUM IN TOMATO GRAVY

6 small capsicums (Simla Mirch)
1 teaspoon oil

FOR THE FILLING:
4 medium potato boiled and mashed
½ cup onion chopped fine
1 tablespoon coriander chopped fine
2 tablespoon ginger garlic paste
1 teaspoon lemon juice
1 teaspoon jeera cumin
1 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon amchur
½ teaspoon garam masala
A pinch of Haldi
1 tablespoon oil
Salt to taste

FOR THE GRAVY:
300 grams tomatoes cubed
½ cup onions sliced
2 tablespoon garlic
1 tablespoon ginger chopped
2 green cardamoms
3 cloves
1 mace
¼ teaspoon cinnamon powder
¼ cup of cashew nuts
1 teaspoon coriander powder
1 teaspoon Kashmiri chilli powder
A pinch of Haldi
1 teaspoon sugar
2 bay leaves
1” piece of cinnamon
1/3 teaspoon Kasuri methi powder
½ cup of cream
1 + 1 tablespoon desi ghee
Salt to taste

INSTRUCTIONS FOR STUFFED CAPSICUM IN TOMATO GRAVY

Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. Set aside.
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FOR THE FILLING :

  1. Heat oil in a pan; add cumin, then add ginger garlic paste, onion and saute for 2 minutes.wp-15960789460433499792212587276684.jpg
  2. Now add all the dry masalas and toss.
  3. Add the potato and saute for 3 minutes.wp-15960789458942842842297245172380.jpg
  4. Add lemon juice and coriander.

    FOR THE GRAVY:

  5. Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger, onion and sauté for a minute.
  6. Add tomatoes and then cashew and cook for 5 minutes.wp-15960789461816793389953668982092.jpg
  7. Add sugar, salt, coriander, chilli, Haldi and cook till tomatoes are mushy.
  8. Cool the mixture and grind to a smooth paste.
  9. Heat 1 tablespoon ghee in the same pan, add the paste, bay leaves, cinnamon and simmer on low heat for 5 minutes.
  10. Add Kasuri methi and then cream and adjust the seasoning.wp-15960789463661279476403935295473.jpg
  11. Add water to get the desired consistency and cook for 5 minutes.

    HOW TO PROCEED:

  12. Fill the stuffing in the prepared capsicums.
  13. Heat 1 teaspoon oil and place the capsicums and saute on medium heat.wp-15960789466204181277094202586947.jpg
  14. Cover and cook till soft but does not lose shape.
  15. Spread ¾th of the gravy on a serving dish and arrange the capsicums.
  16. Pour the remaining gravy and serve.

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