AAM KI SABZI (MANGO CURRY)

Simply an amazing concept of preparing curry with fruits.

Just as veggies find a place in juices, fruits also find a place in subJis! In fact, fruits like papaya and guava combine very well with savory spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate.

Today’s recipe is mango curry (Aam ki sabzi) if you like tangy recipe then do try this out. Very simple and quick to make….
I tasted this sabzi at my friend’s house warming party. From then I wanted to try
this sweet and sour recipe.
In Aam ki Subzi, Tangy mango come together with some spices to make a tasty and healthy treat.

I can describe the final taste of this vegetable as sweet, sour and spicy. Sweet and sour are due to the inherent attributes of Mango  and Spice is what we are going to add.PicsArt_1494988481848

INGREDIENTS:

2  mangoes (peeled and chopped)(here I used a variety called ‘Totapari’ but you can use any)
2 tbsp ghee/oil
A pinch of hing
1/4 tsp kalonji (onion seeds)
1/2 tsp cumin seeds
1/2 tsp fennel seeds (sauf)
1/4 tsp turmeric powder
1/2 tsp deggi mirch
1 tsp saltPicsArt_1494935386201
For The Garnish
2 tbsp finely chopped coriander (dhania)

INSTRUCTIONS:

  1. Wash, peel and chop mangoes.
  2. Heat ghee in a heavy bottomed pan.
  3. Add hing, kalonji, fennel seeds, cumin seeds. Mix well.(You can add green chilies too).PicsArt_1494935459611
  4. Add mango pieces. Mix nicely.
  5. Add all the dry masalas. Mix well.PicsArt_1494935531527
  6. Cook covered on low flame for 5-7 mins.
  7. Serve immediately garnished with coriander.PicsArt_1494988557578

 

NOTES:

You may use strawberry, litchi, guava for this sabzi.

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Quick mixed Vegetable Pulao

Pulao or pulav is one of the most common rice dishes that is often made in most Indian homes. It is also the one most commonly on the menu for parties or celebrations served along with a yogurt raita. I used a pressure cooker to make this delicious pulao

This is the evergreen menu in my dinner.I add different vegetables every time.Some times with onions, sometimes without onions ,with mix vegetables ,with potatoes,peas and even beans.

The best thing about pulav is that is most pulav recipes, we add veggies so pulav are healthy and complete meal in itself .
I made it with available veggies.Our all time favorite dish.
My daughters enjoyed it with piri piri seasoning .

Here is the recipe will share with you….

INGREDIENTS:

1 cup basmati rice
2 tbsp ghee/ oil
Pinch of asafoetida
Whole Spices – 1 bay leaf, 1 cinnamon stick, 4 cloves, 4 black pepper corns
1/4 tsp cumin seeds
1 small tomato
1 onion sliced
1 potato diced
1 carrot diced
1/2 capsicum diced
1/4 cup green peas
1/2 tsp ginger- chilli Paste
2 tsp Chana  masala/pulav masala
1tsp red chilli powder(optional)
1/2 tsp turmeric powder (optional)
1 tsp garam masala powder
2 cups hot water
Salt to tastepicsart_1485863034302

INSTRUCTIONS:

  1. Firstly rinse and then soak basmati rice in water for half an hour and then drain them.
  2. Heat ghee in pressure cooker on slow flame.
  3. Add cumin seeds. let it become brown, then add bay leaf and asafoetida.
  4. Add cinnamon stick, cloves, black pepper corns, ginger-chilli paste and Sliced onion and  finely chopped tomato and saute it.picsart_1485863127140
  5. Add turmeric powder, chana masala. Add all vegetables like potato, capsicum, carrot, french beans, green peas and mix well.
  6. Add drained rice and saute until all rice coated with all spices.
  7. Add water, garam masala powder and salt and let it boil on medium flame.
  8. When water starts boiling, cover with lid. After 2 whistles, switch off the flame and let it cool down.picsart_1485863763195
  9. Once the cooker is cooled, remove the lid and mix with the spoon. You can add dryfruits roasted in ghee for variety.
  10. Serve hot and garnish with coriander leaves.picsart_1485863813485
  11. Yummy  mixed Vegetable Pulao is ready to eat with cucumber-tomato raita.

    Enjoy!!!!!

NOTES:

  • For appropriate salt tasting ,taste the pulav water and add salt according to it.
  • You can add any vegetables like cauliflower, green beans ,greenchana etc.
  • You can serve it with kadi also .

     

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MOONG DAL PALAK (SPINACH DAL)

Moong dal with spinach is a wonderful healthy combination of green. This is a great way to get your greens and protein.This is a comforting everyday dal. My daughters love this dal mixed. Spinach adds texture, fibre, and essential nutrients.

Moong dal with spinach is very flavorful tasty and healthy dal..Spinach is one of the commonly used leafy veggie in my kitchen.This moong dal with spinach recipe requires very minimal ingredients.still it tastes very delicious and flavorful.

Spinach is such a versatile veggie that we can combine it corn corn palak or with lentils Lahsuni Dal Palak (Spinach And Lentils Tempered With Garlic) or you can use it in fritters Palak Tikki With Twistor along with cottage cheese Palak Paneer Balls or in dahi prepration Mangori Palak Ki Kadhi.

Total time: 30 mins
Soaking time: 3-4 hrs
Serves: 2-3

INGREDIENTS:

Spinach/Palak : 200 gm or 1 1/2cup
Yellow Moong Dal: 1/2 cup
Onion: 1 medium
Garlic Pods: 2
Cumin seeds: 1 teaspoon
Chilli powder: 1 teaspoon ( to taste)
Cumin Powder: 1/4 teaspoon
Turmeric Powder: 1/8 teaspoon
Oil : 2 tablespoon
Salt to tastepicsart_1476782293098

INSTRUCTIONS:

  1. Soak Moong Dal for 4-5 hrs.
  2. Chop Onion and spinach.
  3. Take a pan add oil, when it is warm add cumin seeds and add Onions,Chopped Garlic, salt and fry until transparent.picsart_1476782380665
  4. Add drain soaked Moong Dal,turmeric,chilli powder and fry for a minute and then add 3/4th cup of water and cook on medium flame until Dal is cooked and now it’s time to add the chopped spinach.picsart_1476782455616
  5. Add roasted cumin powder and stir fry on medium flame until spinach is cooked.

NOTES:

  • You can make it without onion and garlic.
  • You can replace moong dal with any of your favourite dal.

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CORN PALAK

Preparation Time: 15 mins   Cooking Time: 20 mins   Total Time: 35 mins

Today’s dish is a good combination of Palak and sweet corn.Palak is a very good source of Iron and I am always on a look out for recipes that have Palak as the ingredient. I always made Palak  Paneer curry, but for a change I added Corn this time.It came out wonderful. It was mildly flavored and was very rich and creamy.

Corn perfectly complemented with the Palak gravy and it was liked by everyone in the family.The sweetness of the corn went very well with the slight bland taste of spinach or palak.Its a very good tiffin recipe too,And best for dinner parties.This recipe is very good for kids as well as it is not very spicy and is super healthy.

It has an interesting list of ingredients in that we use the spinach both as puree and in chopped form. Because of chopped spinach its texture and taste was even better.Apart from the taste,  the dish is also quite colourful and attractive to the eye.

Recipe adapted by Cooking with shobhna

INGREDIENTS:

Palak (Spinach) Puree, 3/4 cup
Palak (Spinach), chopped, 1/2 cup
Sweet Corn Kernels, boiled, 1 cup
Oil, 1/2 tbsp.
Jeera (Cumin Seeds), 1/2 tsp
Garlic, finely chopped, 2 tsp
Green Chillies, finely chopped, 2 tsp
Ginger, grated, 1 tsp
Salt, to taste
Fresh Cream, 2 tbsp
Garam Masala, a pinch
Chilli Powder, 1/2 tsp

picsart_1475903386401

INSTRUCTIONS:

  1. Wash and clean two bunches of palak and blanch them.
  2. Chop enough palak to get 1/2 cup of chopped palak leaves. Keep aside.
  3. Make a puree out of the remaining spinach leaves to get 3/4 cup of spinach puree. Keep aside
  4. Boil the sweet corn cob in a pressure cooker after adding the required amount of water and a little salt for 1 or 2 whistles.  Once it cools remove the corn kernels and keep aside.
  5. In a thick-bottomed kadhai heat oil and when it gets hot, add the cumin seeds
  6. When the cumin seeds sizzle, add the finely chopped garlic, finely chopped green chillies, and grated ginger.Saute on medium flame for 1 minute.picsart_1475903434977
  7. Add the palak puree, chopped palak, boiled corn kernels, and salt along with 1/4 cup of water and mix well.picsart_1475903462167
  8. Next add the fresh cream, garam masala and chilli powder.picsart_1475903495750
  9. Mix well again and cook on medium flame for 2-3 minutes.picsart_1475903942416

     If it is a bit pungent you can add a pinch of sugar.

      Serve hot with rotis, parathas, or bajra rotis.

picsart_1475853180281

NOTES:

  • You can also add some fresh cream to make restaurant style thick and creamy curry.
  • If you do not eat onions make this curry without using onions.
  • Do not overcook the spinach, as overcooking will not only fade the color of the greens, but also affect the taste adversely.
  • I used cooking oil,you can use ghee too.

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Heart-Shaped Gatte Ki Sabzi

255
Gatte ki sabzi or besan gatta curry is a specialty of Rajasthani Cuisine and no Rajasthani thali is complete without this dish. Its my family’s all time favorite. This time I made it heart shape. Enjoyed my heart craziness. ☺

Servings: 4 PEOPLE
Prep Time: 20 MINUTES
Cook Time: 30-35 MINUTES

INGREDIENTS:

PREPARING GATTE:
1 cup Besan (Chickpea flour/ Gram flour)
1/4 cup Beaten Curd (yogurt)
1/2 teaspoon Red chili powder
1 teaspoon Coriander powder (sukha dhaniya)
1/4 teaspoon Turmeric/ Haldi
1 tablespoon Chopped cilantro leaves
Salt to taste
1 teaspoon Oil to grease your hands
1 tablespoon Oil to cook gatte
Water for Boiling

GRAVY INGREDIENTS:
1/2 cup Boiled lauki paste or onion paste
3/4 cup Tomato puree or freshly grated tomatoes
1 teaspoon Ginger paste
1.5 tablespoon Beaten curd/yogurt
2 teaspoon Kastoori methi/ dried fenugreek leaves
1-2 teaspoon Garam Masala Powder
1 teaspoon Coriander powder (sukha dhaniya)
1/4 -1/2 teaspoon Red chili powder
1/2 teaspoon Saunf powder (Fennel seeds powder)
1/2 teaspoon Amchur Powder (Mango Powder) (optional)
1/2 teaspoon Haldi
Salt to taste
1-2 tablespoon Oil/Ghee

JUST BEFORE SERVING TEMPERING:
3/4 teaspoon Cumin seeds (Jeera)
A pinch of Hing/ Asafoetida
1 tablespoon Ghee/Oil
1/4 teaspoon Red chili powder

INSTRUCTIONS:

MAKING GATTE:

  1. Let’s assemble all the ingredients required to prepare besan gatte.256
  2. In a bowl combine besan and all the spices one by one.
  3. Add in salt.
  4. Add chopped cilantro leaves.
  5. Beaten curd.
  6. And mix it well.257
  7. Mix till it forms a dough. If needed add some oil and form a soft dough. If curd is thick then add 1-2 tablespoon of water to knead the dough. Likewise if curd is liquidy then add slowly to the besan mixture or else it will become runny and difficult to shape.258
  8. Grease your hands, take some mixture.
  9. And roll it in between your hands and give them a cylindrical shape.259
  10. All shaped besan gatte. Do not dispose of the bowl in which you kneaded the besan dough.
  11. In a pan boil some water.260
  12. Add gatte to the boiling water. When added to hot water these gatte will sink to the bottom.
  13. Boil it for 6-7 minutes and they will float right up.261
  14. Using a slotted spoon remove gatte from hot water and set it aside on a clean plate.262
  15. Why waste the boiled water. Add it to the bowl in which we kneaded the besan dough.263
  16. Using a spoon, remove all the sticky stuff from the bowl and it will get cooked in hot water. We will prepare gravy with this water.264
  17. When gatte has cooled down, cut them into 1/4 – 1/2” pieces.
  18. If you choose to fry gatte, then heat oil in a kadhai, add gatte and fry till golden brown in color. I choose to toast them in my appe pan using just few drops of oil.
  19. Cook until golden brown in color. Set it aside.


MAKING GRAVY:

  1. Assemble all the ingredients to make a gravy.265
  2. Pan toasted gatte are ready.266
  3. In a kadhai heat oil, add cumin seeds. When they start to sputter add ginger paste and saute for a minute. Add boiled lauki paste, tomato puree and mix. Add curd and all the spices one by one.267268
  4. If you choose to make a gravy with onion and garlic then skip the top two GRAVY ingredients and replace it with the last three ingredients. Rest of the recipe remains the same.269
  5. Once oil starts to separate from the masala, add in boiled water (in which gatte were boiled), kastoori methi and bring it to a boil.
  6. Adjust seasoning and drop in the cooked gatte. Boil it for 2-3 minutes.
  7. Cover and let these dumplings soak in all the flavor.
  8. Besan gatte cury is ready..Just before serving give it a tempering/tadka.
  9. Heat ghee/oil in a pan, add hing and cumin seeds. As cumin seeds starts to sputter add red chili powder, mix and drizzle on top of Gatta curry.
  10. Garnish it with chopped cilantro leaves and onions. Serve hot with warm rotis or steamed rice.
  11. Just before serving, gatta curry is given a tempering/tadka of spices – but that is totally optional.

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Mangori Palak Ki Kadhi

Today I wanted to make something new for dinner .I thought of many options but I like this idea the most .It came out perfectly . Everyone like it . Mangori Palak ki Kadhi!
A unique healthy spinach kadhi with no ginger, garlic, onion or pakoris…..The moong dal badis/mangoris add delicious texture and flavor that makes it a personal fav.305

INGREDIENTS:
1tbs ghee/olive oil
1/2 cup moong ki daal ki badiyan(also called mangori)
1/3tsp ajwain
1/3tsp methi dana
2-3 dry red chillies
2cup sour curd /yoghurt
4tbsp besan (gramflour)

FOR TADKA:
1tbsp ghee
1tsp lalmirch
1tsp jeera
1/2 tsp hing

INSTRUCTIONS:

  1. Heat a tbsp of olive oil/ghee, and shallow fry about 1/2 cup moong ki daal ki badiyan (also called mangori) and keep aside.306
  2. Now add 1/3 tsp ajwain and 1/3 tsp methi daana along with 2-3 dry red chillies to the ghee and cook for a few seconds.
  3. Add 2 cups of very sour yoghurt which has been blended with 4 heaped tbsp besan, salt, haldi and about 6-8 cups of water.307
  4. Cook on medium high stirring intermittently till first boil.
  5. After the first boil, add the shallow fried badian/mangori and some finely chopped spinach (about 1 1/2 cup) and cook on low flame for at least 1/2 hour or till desired thickness is reached.308
  6. Now give tadka with karipatta ghee, hing, jeera & lal mirch…and serve with hot rice! Or roti309

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