Lasaniya Bataka || Garlicky Baby Potatoes

'Happy Rakhi Day' to my lovely brothers for being there for me all the time!!! :) A beautiful day to cherish a beautiful relation of brother-sister... Ideally, I should post something sweet for the day, but all my brothers are pretty much fond of hot 'n' spicy food... And I considered choice of each one of them while drafting this one... Definitely, they are 'Kathiyawadi' (Saurastra, Gujarat) food-lovers :P

~A special dish from my native - SJ version though~

INGREDIENTS:

10 Baby Potatoes

1 tbsp Minced Garlic

1/2 cup Chopped Onion

1 tsp Chopped Green Chillies

1/2 cup Tomato Puree

1/2 cup Full Cream

1 tsp Coriander Powder

1/2 tsp Red Chilly Powder

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Cumin Seeds

Salt, to taste

2 tbsp Cooking Oil

STEPS TO FOLLOW:

- Boil the baby potatoes and peel them. Prick here and there... everywhere with fork :) 

- Take them in a bowl and add all the dry spices. 

- Add full cream too and toss it well. Cover with a cling wrap and keep in freeze for an hour.

- Heat oil in a vessel and add cumin seeds.

- Once it crackles, add chopped green chillies, onions and garlic into it. Saute it till onions are translucent.

- Add tomato puree and cook it for a min. 

- Mix marinated baby potatoes into it and coat each potato nicely with a thick gravy. 

- Cook it covered for 4-5 mins and turn off the heat. 

- Transfer to a serving bowl and garnish with chopped coriander leaves! 

- Serve hot with Phulka Roti :)

SJ's NOTE:

- Add more garlic for more flavors!!! :)

QuickFix Potato Subzi

I hardly run out of recipes to make in my kitchen!!! And it happened last week when we planned to go for a movie in evening 6:15 show... It was 3:30 when I asked my hubby what he wanted to eat in dinner, but he left it upon my choice n convenience. I had enough time to create a wonderful dish...  

More, I had everything available in my veggie tray i.e. cabbage, cauliflower, green beans, corn, tomatoes, brocolli, capsicum, carrot, mushrooms etc. etc. But couldn't think of making any dish using any of these. Opened my freeze several times n closed it in a min!!! I'm still wondering why...

Saw a big bag of potatoes lying in a corner of my kitchen... And I immediately thought of making a quick fix before time :) This recipe I read a few days back in foodie-group only, posted by Namita of Namita's Kitchen!!! Don't underestimate power of this simple dish (courtesy - Chennai Express) ;)

Cooking Time: 15 mins

Serves: 2

INGREDIENTS:

3 Potatoes

1/4 tsp Turmeric Powder

1/4 tsp Red Chilly Powder

1/8 tsp Garam Masala

1/2 tsp Amchur Powder

1/4 tsp Mustard Seeds

1/4 tsp Cumin Seeds

A pinch of Hing

1 tbsp Cooking Oil

Salt, to taste

STEPS TO FOLLOW:

- Wash and peel the potatoes. Cut them into slices of around 3-4 mm thickness in a bowl of water.

- Heat oil in deep vessel and add mustard seeds into it. Once it splutters, add cumin seeds and hing. 

- When crackling sound stops, add sliced potatoes straight from the bowl.

- Add salt, turmeric powder and toss it well. Cover it and cook for 5-7 mins. 

- Mix garam masala and red chilly powder and toss it gently. Cover it and cook for 3-4 mins more.

- Turn off the heat and mix amchur powder and mix everything well.

- Transfer it to serving bowl and serve hot with phulka roti!!!

SJ's NOTE:

- You can add 2 tsp of lemon juice to replace amchur powder.
- Potatoes can be used with skins intact, which I hate :P 

- Garnishing can be done using chopped coriander leaves!

Bharwan Baigan

Personally, brinjals are never-ever included in my list of vegetables!!! But got 4-5 from market to try making 'Bharwan Baigan' on demand of my foodie hubby... I never had it before or I never wanted to have it ever :P But yes, I was not sure at all how is it going to be like.... Even I'm not sure if that was the right way of making it... Will talk to mum n ask her today ;)

I stuffed some baby potatoes along with brinjals so that I can feed atleast a part of this gravy to my hungry tummy :P When this bowl was empty, I realized I should have added a few more potatoes into it ;) Here is my recipe of this dish... And post me if you make it differently :) 

INGREDIENTS:

4-5 Baby Brinjals 

4-5 Baby Potatoes

2 tbsp Chopped Onion
2 tbsp Tomato Puree
2 tsp Minced Garlic
2 tbsp Besan

2 tbsp Peanuts (roasted n skinless)

1 tsp Fennel Seeds
1 tsp Sesame Seeds

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder
1 tsp Amchur

1/2 tsp Garam Masala

1 tsp Mustard + Cumin Seeds

1/8 tsp Hing

2 tbsp Oil

Salt, to taste

STEPS TO FOLLOW:

- Peel the potatoes and parboil them. (In pressure-cooker for 2 whistles or microwave for 4 mins)

- Wash brinjals well and pat dry them.

- Make vertical slits into four halves as shown in image below. (make sure you don't cut them)

- Take besan in a pan. Dry roast it for a 3-4 mins or till it starts changing color.

- Transfer it to another bowl and cool it down to room temp. 

- Take peanuts, fennel seeds and sesame seeds in a mixer jar and grind it coarsely. Add it into bowl along with spices and mix well.

- Stuff this mixture into brinjals and potato slits. 

- Heat oil in a kadai and add mustard seeds into it. Once it stops spluttering, add cumin seeds and hing.

- When it starts cracking, add chopped onions and minced garlic into it. Saute it for a while and add tomato puree. Cook it for one more minute.
- Add stuffed brinjals and potatoes into it. Add remaining mixture to form gravy and 1/2 cup water. Mix everything gently.

- Cover it with a dish filled with water and cook it for around 15-20 mins. Cook a few mins more if required.

- Serve it hot with Masala Puri or Roti :) 

SJ's NOTE:

- Lemon juice can be used to replace Amchur powder.

- Desiccated coconut is a great addition for lifting up the flavors!

Achari Bhindi

As a kid, I hardly liked any veggies in my meals... But bhindi was always in my list of favorites :) Mum never tried feed anything forcefully, but she always cooked so tasty that turned many of my dislikes into super-likes!!!  

I love the most When it comes to pick fresh bhindis from baskets at veggie market! Even back in India, whenever my mum asked me to bring veggies from market, I never missed getting bhindis :P Luckily, my hubby loves it too so I cook it often... everytime with a variation!!! 

'Achari bhindi' has been a superhit dish in my kitchen, quite on the same level of 'Qorma Bamia'! Mixture of all tastes n flavors... Spicy, tangy, Crispy bhindi with amazing aroma of pickle masala n kasoori methi!!! Wanted to try this since long... Finally my hubby cancelled out my plan to make black chickpeas curry, I prepared this super-delicious 'Achari Bhindi' :)

INGREDIENTS:

250 gm Baby Okra (bhindi)

1 Chopped Onion

1 Chopped Tomato

1 tsp Ginger-Garlic paste

1/2 tsp Red chilly powder

1/2 tsp Garam Masala

1/2 tsp Amchur powder

1 tsp Coriander powder

1 tsp Crushed Kasoori Methi

1/2 tsp Fenugreek Seeds

1/2 tsp Fennel seeds

1/4 tsp Mustard seeds

1/4 tsp Ajwain seeds

A pinch of Hing

2 tbsp Cooking Oil

Salt, to taste

STEPS TO FOLLOW:

- Wash, pat-dry and trim bhindi. Thaw it first if frozen. 

- Heat 4 tbsp oil in a deep vessel and shallow fry these bhindis. 

- Keep around 2 tbsp of oil in the same pan. 

- Add all 4 seeds into it and saute it till mustard seeds stops spluttering.

- Mix chopped onions and ginger-garlic paste into it and cook it till onions are translucent. Add chopped tomatoes then after and cook it for 1-2 mins till they are soft and tender.

- Add shallow-fried bhindi and all the remaining spices. Mix everything well and cook it for 4-5 mins.

- Turn the heat off and add lemon juice, chopped coriander leaves into it. 

- Serve hot with Phulka Roti!!!

SJ's NOTE:

- Optionally, you can add a little masala of mango pickle too for more flavors! 

- Here are some more dishes of 'Bhindi', I posted previously:

Dahi Bhindi

Paneer Stuffed Bhindi

Qorma Baamia

Linking this dish to Arthi's Curries n Gravies Event:

Mushroom Matar Malai

It's been a long time (nearly 3 years) I met my elder brother and sister-in-law, who are big-time foodies!!! Bhaiya went overseas to pursue his post-graduation studies n I was doing my engineering that time... I loved cooking, but I wasn't that much keen into experimenting dishes n feeding everyone in family... Since then, I never got a long vacation to stay with him!!! Later on, he got engaged with a beautiful lady n then on his next visit, they got married... After their wedding, I had a good time with sister-in-law (TJ) as she was to follow a visa process n all (I personally hate this waiting mode) but then she too left me alone :(

When we had been together last time, we didn't get to spend much time cooking a variety of food at home... we had a gala time visiting restaurants n street food though ;) And now the only way of communication is a voice/video call!!! I'm so much waiting to meet n include them in a list of my lab rats ;)

They're blessed with a baby boy n he's now a big boy (9 months old) ;) And yes, I'm super excited to say that he has truly inherited foodie genes from his parents :P At this age even, he enjoys different tastes n flavors of baby-food! More, he whoops seeing a plate of food which he's not supposed to eat!!! Hahaha...

Back to this dish... they made this dish a few weeks ago and shared this pic with me!

Since then I wanted to replicate the same one in my kitchen... Yey!!! Looks quite similar, isn't it??!!! :)

 

Here you go with a rich and creamy North-Indian style gravy with a combo of Mushrooms, Green Peas, Fenugreek Leaves n Full Cream... Naah, better I say - Mushroom, Matar, Methi n Malai :) :) :)

Makes: 2-3 servings

INGREDIENTS:

8-10 Button Mushrooms

1/2 cup Green Peas

1/4 cup Chopped Fenugreek Leaves

1/4 cup Full Cream

1 Finely chopped Onion

1 tsp Ginger-Garlic Paste

1/2 tsp Garam Masala

1/2 cup Tomato Puree

4-5 Cashewnuts

1 tsp Melon Seeds (magajtari)

1/2 tsp Cumin Seeds

1 tbsp Ghee

Salt, to taste

STEPS TO FOLLOW:

- Wash and trim all the mushrooms. Cut them into thin slices (or small cubes) and keep aside.

- Take cashewnuts and melon seeds in a mixture jar and add 2 tbsp of water. Grind them together to make a smooth white paste.

- Heat ghee in deep vessel and add cumin seeds into it. 

- Once it starts crackling, add chopped onions and ginger-garlic paste into it. Saute it until onions are soft and light brown in color.

- Mix tomato puree, fenugreek leaves, white paste and green peas along with all the spices into it. 

- Add sliced (or cubed) mushrooms and cream into it. Keep stirring well to coat everything with cream.

- Cook it covered on medium flame for around 5 mins. 

- Check if it looks dry, add 2 tbsp of cream (or 4 tbsp milk). Add all the seasonings and adjust according to your taste. Cook it for nearly 4-5 mins without lid. 

- Transfer it to a serving bowl and garnish with fresh cream.

- Serve hot!!! 

SJ's NOTE:

- A very rich and creamy gravy for those who love 'Khoya Kaju'.

- I used full cream, instead you can use full fat milk too :) 

Moong Sprouts Usal

A first sight in any Asian Stir-fried dish usually include Moong Sprouts lending nutty flavors n crisp texture to the dish! I used to wonder if I can make the same long, big n thick sprouts ever in-house! When I didn't know the technique, I found it tedious task to do!!! But when I tried it for the first time, I felt like a child who recently discovered a secret path to cookies jar :P 

I had a very popular Maharastrian dish - Usal, a long time back at my sister-in-law's place... It authentically is prepared using matki or moth beans! But I felt like making it with my moong sprouts for a change in taste. I kept them slightly under-cooked to retain its crunchiness but you can cook it for some more time according to your preference!!! 

Makes: 3-4 servings

INGREDIENTS:

2 cup Moong Sprouts

1 Chopped Onion (medium)

1 Green Chilly (finely chopped)

1 tbsp Tomato Puree

1 tsp Ginger-Garlic Paste

2 tsp Lemon Juice

1/4 tsp Turmeric Powder

1/2 tsp Coriander Powder

1/2 tsp Goda Masala

1/2 tsp Red Chilly Powder (optional)

1 tsp Sugar

Salt, to taste

For Tempering--

2 tsp Cooking Oil

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

A pinch of Hing 

STEPS TO FOLLOW:

- Heat oil in a pan and add mustard seeds into it. Once it splutters, add cumin seeds and hing as well.

- Once they start sizzling, add chopped green chillies and ginger-garlic paste into it and saute for a while.

- Mix chopped onions and cook it for a min till onions become translucent. 

- Add moong sprouts into it along with tomato puree and all the dry spices with sugar. Mix everything well.

- Cook it covered for around 3-4 mins and turn off the heat. 

- Add lemon juice over it and mix well. 

- Garnish with chopped coriander leaves and serve with phulka roti or rice :) 

SJ's NOTE:

- If you have a left-over Usal - Add chopped tomatoes, your favorite chutney, sev and a dash of chat masala!!! Enjoy it as a chat... :) 

- Here is a recipe link to make moong sprouts at home: 

http://myownfoodcourt.blogspot.com.au/2013/05/mung-sprouts.html

Linking this dish to Arthi's Curries n Gravies Event:

Rajma Masala

I keep trying to use 'Red Kidney Beans' in variety of dishes... Rajma Kebab, Dal Makhni, Tacozza etc. And yes, that too with different types of Rajma available in market :P

But here is a recipe of the most famous North-Indian subzi - "Rajma Masala", which has been one of my favorite dish to cook!!! Used here is a dark-red kidney beans which is known as Kashmiri one...

 

Makes: 2 servings

INGREDIENTS:

3/4 cup Red Kidney Beans (Rajma)

1 Brown Onion (medium) 

1 Tomato (big)

1/4 cup Curd 

1 tsp Ginger-Garlic Paste

1/8 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Kashmiri Red Chilly Powder
1/2 tsp Garam Masala

1 tsp Crushed Fennel Seeds
1/2 tsp Cumin Seeds

A pinch of Asafoetida (hing)

1 tbsp Cooking Oil

STEPS TO FOLLOW:

- Soak rajma overnight in water. Pressure-cook it for 3 whistles and keep it aside.

- Cut the onions into long thin strips and finely chop tomato separately.

- Heat oil in a deep-pan and add cumin seeds, hing into it.

- Once it crackles, add ginger-garlic paste and onions. Saute it for around 30 seconds. 

- Add chopped tomatoes and cook again for a min.

- Add cooked rajma, curd and all the spices into it. Mix everything well.

- Cook it for 3-4 mins. Make sure it's not mashed at all.

- Serve hot with Naan/Paratha :) 

SJ's NOTE:

- Add a little water while adding rajma, if you are planning to serve it with a plate of steamed rice :)

- If want to make Tacos with Indian touch, keep it dry and mash a little for stuffing.  

Qorma Baamia

Baamia is nothing but our bhindi/okra in Afghan. 'Qorma Baamia' - Baby Okra cooked in rich tomato-onion puree! We had this gravy a few weeks back at Afghani Restaurant, and it was finger-licking good.

We are Okra-Lovers!!! I love experimenting on this versatile vegetable - Okra (bhindi) every now n then... I tried Achaari Bhindi, Dahi Bhindi, Paneer Stuffed Bhindi, Stir-fried Bhindi n many more!!! But so far, I never imagined myself cooking bhindi in gravy directly :P Tried to make a ditto copy of the dish for dinner & BINGO! It was as good as that restaurant served...

Makes: 4 servings

INGREDIENTS: 

500 gm Baby Okra (Bhindi)

2 tsp Ginger-Garlic Paste

1 Ripen Tomato

1 Big Onion

2 tbsp Tomato Ketchup

1 tsp Kasoori Methi

2 tsp Pomegranate (Anaardana) Powder

1 tsp Red Chilly Powder

1 tsp Roasted Cumin Powder

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala

1 cup Hot Water

2 tsp Cooking Oil

Salt, to taste

METHOD:

- Wash and pat dry baby okra with a kitchen towel. (Thaw baby okra if frozen)

- Trim them from top (remove the cap of okra) and end points.

- Roughly cut tomato, onion into cubes and make a smooth paste in mixture jar.

- Heat oil in a deep-pan and add ginger-garlic paste.

- Mix tomato-onion paste along with hot water into it and cook for around 2 mins.

- Add baby okra (bhindi) and salt, turmeric powder. Mix everything well and cover with a lid.

- Cook it for 12-15 mins till they are soft and tender.

- Add rest of all spices into it with tomato ketchup and stir well. Cook for 2 more mins.

- Transfer it to as serving bowl and garnish with coriander leaves. 

- Ready to serve with any sort of paratha or naan!!!

SJ's NOTE:

- A smooth gravy is required for this subzi so add water as required.

- It's traditionally served with 'Afghani Naan', recipe for which will be posted soon :) 

- Find the recipes for many other roti/paratha/bread @ 

http://myownfoodcourt.blogspot.com.au/search/label/Breads

Linking this dish to Arthi's Curries n Gravies Event:

Mixed Beans Curry

What's something that you can make quickly when not getting any idea what to cook??!!! I always keep a can or two of various beans available in my kitchen... Reasons: First, I'm a protein-lover! Second, it's so easy to make on lazy evenings ;)

Amazing aroma of onion-garlic gravy warms up the whole kitchen on chilly winter nights! I must say, it's a  quick, healthy and very much economical dish to try!  

Makes: 2 servings

INGREDIENTS:

1 can Mixed Beans

1/2 cup Chopped Onions

3/4 cup Crushed Tomatoes (or Tomato Puree)

1 tsp Chopped Garlic

1/2 tsp Chopped Green Chillies

2-3 tsp Lemon Juice

1 tsp Kashmiri Chilly Powder

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala

Salt, to taste

1 tbsp Canola Oil

METHOD:

- Drain excess water from a can of mixed beans.

- Heat canola oil in a deep-pan and add chopped onions, garlic and green chillies into it. Saute for a min.

- Once onions are translucent, add crushed tomatoes along with mixed beans.

- Add salt and turmeric powder, mix everything well and cook it covered for around 2-3 mins.

- Mix the other spices and lemon juice into it. Cook for one more min.

- Serve hot with Turmeric Rice.

SJ's NOTE:

- If not using canned beans, you can soak your favorite beans (all together) overnight in plenty of water. Drain and rinse with fresh water in morning and they are ready to be used!

- Adjust salt according to the taste, as canned beans already have a certain amount of salt in it.

Paneer Bhurji

No-time left before serving dinner and still nothing is ready to serve??!!! No problem... Here is a solution for that! Grab a pack of paneer and cook the 'no-efforts n no-time' dish using it... :) 

Scrambled paneer (cottage-cheese) cooked with tiny-chunks of onions, capsicums, tomatoes and Indian spices is the quickest and easiest North-Indian dish, that can be served as a main, side or breakfast!!! Try out this simple yet spicy recipe of "Paneer Bhurji"!!!

Makes: 2 servings

INGREDIENTS: 

2 cup Crumbled Paneer (Cottage-Cheese)

1 tsp Ginger-Garlic paste

1/2 tsp Chopped Green Chillies

1 cup Chopped Onions

1/2 cup Chopped Bell pepper (I used green n red)

1/4 cup Chopped Tomato

2 tbsp Chopped Coriander

2 tsp Lemon Juice

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/8 tsp Turmeric Powder

1/4 tsp Garam Masala

Salt, to taste

1 tbsp Cooking Oil

STEPS TO FOLLOW:

- Heat oil in a deep-pan and add cumin seeds. 

- Once it starts crackling, add ginger garlic paste and chopped onions. Cook it for around a min till onions are translucent. 

- Mix chopped bell pepper and toss the mixture for a while. Keep them crunchy only.

- Add chopped tomato and crumbled paneer into it along with all the spices. 

- Mix well and cook it for around a min on medium-high flame.

- Turn off the heat and add chopped coriander and pour lemon juice. 

- Toss it gently not to mash paneer crumbs. 

- Transfer it to serving bowl and serve with Lachcha Paratha!!!

SJ's NOTE:

- Before serving it as a side-dish or breakfast (with toast), sprinkle a pinch of chat masala over it. 

- In case if you're using frozen paneer, thaw it first by keeping it in boiling water or microwave it for a min before using it. 

Linking this dish to Javelin Warrior's Cooking With Love...:

Kadai Mushroom

I always included mushrooms in rice variety or breakfast dish, but never tried my hands on any gravy using it!  Even I wasn't sure if this will work... But to my surprise, this worked great!!! I actually loved this dish much more than a popular sibling of it - 'Kadai Paneer'. 

I specially thank my mum for gifting me a beautiful set of "Serving Kadais", which I always loved to see in restaurants :) Now my instant restaurant too owns the same... Yeyyyy!!!

Serves: 2-3

INGREDIENTS: 

12-15 Button Mushrooms

1/2 cup Chopped Onions

1/2 cup Diced Onions

1/4 cup Diced Tomatoes

1/4 cup Diced Capsicum

2 tbsp Tomato Puree

2 tsp Tomato Ketchup

2 tsp Ginger-Garlic paste

1 tbsp Cooking Oil

2 tsp Butter

1 tsp Coriander powder

1 tsp Tandoori Masala

1/4 tsp Red chilly powder

1/8 tsp Turmeric Powder

1/2 tsp Cumin Seeds

Salt, to taste

METHOD:

- Wash and trim button mushrooms. Cut them into half pieces each.

- Heat oil + butter in a deep pan and add cumin seeds. Once it crackles, add chopped onion with ginger-garlic paste and cook it for 2 mins.

- Mix diced capsicum, onions and saute it. Don't overcook it, as they need to remain crunchy.

- Add mushrooms and toss it well. Cook it for one more minute and add tomato puree, tomato ketchup and all the spices into it.

- Mix everything well and cook it for 2-3 mins.

- Transfer it to a serving bowl and garnish with coriander leaves.

- Serve hot with Butter Roti :)

SJ's NOTE:

- Similar to this, if you use Paneer instead of "Mushrooms", it will be "Kadai Paneer"!!! :)

Undhiyu

Sometimes it happens that I don't remember what all I have in my freezer!!! Yesterday only I saw a pack of frozen mix veggies, which is never my first preference for cooking :P But as my husband loves it, I thought of making his favorite dish, linked with his favorite festival - Uttarayan... 

You must have guessed it by now, it's "Undhiyu"! If you are looking for an authentic one, it's not... This is my version with all the flavors that I love in any core-gujju gravy :)

And yes, it comes to be a Jain dish if you eliminate potatoes in it!!! Wooo... what a great start of 'Jain Series'... 

Serves: 3-4

INGREDIENTS:

500 gm Surti Undhiyu Mix (I had potatoes, small brinjals, broad beans, lilwa, yam and methi dumplings)

2 tbsp Canola Oil

1 tsp Chopped green chillies

1/2 tsp Coriander powder

1/2 tsp Red chilly powder

1 tsp Cumin powder

1/4 tsp Turmeric Powder

1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

1/8 tsp Hing

1 tbsp Lemon juice

2 tsp Sugar

Salt, to taste

For Dry Masala--

1/4 cup Roasted Peanuts

2 tsp Fennel Seeds

1 tsp Besan (Gram flour)

1 tsp Anardana (Dried Pomegranate Seeds)
1 tsp Dessicated Coconut

1 tsp Sesame Seeds

1 tsp Kasoori Methi

METHOD:

- Take all the ingredients of dry masala in a mixture jar and grind them finely.

- Heat oil in a deep pan and add cumin seeds, mustard seeds and hing. 

- Once it splutters, add chopped green chillies and saute it for 30 sec.

- Add mixed veggies (thawed out if frozen) and add salt, turmeric powder and sugar. Mix well.

- Cover with a lid and cook it on slowest heat for around 10 mins. 

- Check if all the veggies are soft (cooked well), add red chilly powder, coriander powder and cumin powder along with ground dry masala.

- Mix it all together and cook it again for 2-3 mins.

- Turn off the heat and mix lemon juice in it. Serve hot with puffed poori!!! :)

SJ's NOTE:

- Raw banana (cut into cubes) can be used as a replacement of potatoes for Jain version!

- Fresh methi leaves can be added along with all veggies, which will infuse a nice aroma. 

- Recipe for making methi dumplings at home will be posted soon!

Linking this recipe to Foodabulous Fest Event organised by Simply TADKA and hosted by Shruti’s rasoi:

Veg Kofta Curry

We were just watching a random cookery show on TV where 2 ladies were preparing some kofta type cutlets for appetizer dish!!! I had a bad experience making kofta, so my husband prefers me to make it when he's around.. But I got an instant craving to make any dish that consists of Kofta, and couldn't control it this time! :P

And I came up with something not-too-spicy but fully flavored with different veggies... "Veg Kofta Curry" - A delicious dish that is a specialty of North-India! If not the complete dish, these koftas can be served as an appetizer, which are kids-friendly for sure :)

Makes: 2-3 servings

INGREDIENTS:

For Koftas--

2 Boiled Potatoes

1/2 cup Mix Veggies (Chopped)

Salt, to taste

1/2 tsp Cumin powder

1/4 tsp Red chilly powder

1/4 tsp Garam Masala

1/4 tsp Amchur

Oil, for deep-frying

For Brown Gravy--

2 Diced Onions

1 Chopped Tomato

4-5 Cashewnuts

1 tsp Melon Seeds (Magajtari)

2 tsp Yogurt

2 tsp Ginger-Garlic paste

1 tbsp Oil

1/2 tsp Coriander powder

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Kasoori Methi

Salt, to taste

Before Frying--

2 tsp Cornflour

4 tsp Water

1/2 cup Bread Crumbs

METHOD:

- Take boiled potatoes and mix veggies in a big bowl and mash them together.

- Add the spices, mix well and make 6-7 lemon-sized balls out of it.

- Mix cornflour and water to make a medium-thick slurry. And take bread crumbs in a flat plate.

- Roll each ball in cornflour slurry and then cover with breadcrumbs. 

- Heat oil in deep-frying pan and slide 2-3 koftas at a time carefully. Fry them on medium heat till golden brown.

- Put them out on an absorbent paper and drain excess oil.

- Take onions, tomato, cashew-nuts, melon seeds and yogurt in a mixture jar and grind them to make a smooth brown paste. (Add a little amount of water if required)

- Heat oil in a pan and add ginger-garlic paste. Saute it for a while.

- Add prepared brown paste with all spices and cook it uncovered for around 10 mins. 

- When oil starts to get released from the sides, turn off the heat and transfer it to a serving bowl.

- Arrange koftas on the plate and garnish with fresh cream before serving!!! 

SJ's NOTE:

- Make sure to coat it fully as it may explode badly if oil comes in direct contact with corn or any other veggie with water content in it! I have had a bad experience with the same... 

- You can pick any veggies of your choice: french beans (fansi), cauliflower, bottle-gourd (dudhi), cabbage, broccoli etc.

- A variation can be done using soaked soya granules with mashed potatoes to make protein-rich kofta!

Paneer Stuffed Bhindi

You definitely will receive too many "WOW" from whom-so-ever you are serving as it is quite innovative and very tempting dish with bhindi I have ever had!!! Had a bag of fresh bhindi in my veggie rack, but didn't want to have a simple subzi... Found a pouch of paneer too and boom!!!

An awesome makeover for stuffed bhindi in bhurji gravy... 

I tried making this half-microwave version for a quick serve! Optionally, stuff - fry - saute process will give you the same result for sure... 

Preparation: 10 mins

Microwave: 4 mins

Cook: 4 mins

Serves: 2

INGREDIENTS:

250 gm Bhindi

2 tbsp Oil

1 Chopped Onion

2 tbsp Tomato puree

1/2 tsp Ginger-Garlic paste

1/2 tsp Cumin Seeds

A pinch of Hing

Salt, to taste

For Stuffing--

1 cup Paneer (crumbled)

1/4 tsp Coriander powder

1/2 tsp Amchur

1/4 tsp Red chilly powder

1/8 tsp Turmeric powder

Salt, to taste

METHOD:

- Wash bhindis, pat them with dry cloth and cut off the tops. Make a vertical slit to split them all.

- Take all ingredients of stuffing in a bowl and mash them well.

- Stuff 1/2 tsp of mixture in each bhindi through slits. 

- Grease a microwave safe tray with oil and arrange all the bhindis on it. 

- Microwave it on high for 3-4 mins and take them out.

- Heat oil in deep pan and add cumin seeds along with hing.

- Once it stops crackling, add chopped onion, ginger-garlic paste and tomato puree and cook them for around 2-3 mins on high-flame. 

- Mix remaining paneer (if extra) stuffing at this point of time to add more flavors.

- Add stuffed bhindi into it and mix well. Cook for 2-3 mins on medium heat.

- Pour a little of lemon juice, sprinkle chat masala and serve hot with phulka roti!!! :)

Quick Glossary:

Bhindi - Okra

Paneer - Cottage Cheese

Hing - Asafoetida

Amchur - Dried Mango Powder

Khoya Kaju

If anyone is talking about rich and sweet North-Indian gravy, it definitely is "Khoya Kaju" to me!!! I'm not-at-all into sweets, but made this on my hubby's demand :) And even I enjoyed this time, may be 'coz of some funny memories attached to it! 

I still remember the day we had it together at "Baawarchi" restaurant, back in India... It was a dinner-date just before a few days of our wedding! He ordered so many things at once and we found that manager was surprised with a long order... Huh, my hubby told him that this gal eats a lot!!!!!! :(

Anyways, back to the recipe... You might not have tried making it at home, but it's quick and easy version! It's never too late to experiment... :) 

Serves: 2

INGREDIENTS:

1 cup Cashews

1/2 cup Paneer (crumbled)

2 Onions (medium)

1 tbsp Melon Seeds (Magajtari)

1 tsp Poppy Seeds (khus-khus)

1/2 cup Lukewarm Milk

1 tsp Ginger-Garlic paste

2-3 tsp Sugar

A pinch of Turmeric powder

Salt, to taste

1 tbsp Ghee

For Garnishing --

5-6 Fried Cashews

2 tsp Fresh Cream

METHOD:

- Soak 3/4 cup cashews and melon seeds in hot water for 10 mins. 

- Drain water and grind it with poppy seeds to make a smooth paste.

- Roughly chop onions and grind to make a coarse puree of it. Keep it aside.

- Heat 2 tsp of ghee in deep-pan and saute remaining 1/4 cup cashews (roughly chopped) till it's crispy and golden brown. Saute cashews (cut into half) to be used for garnishing too.

- In the same pan, add remaining ghee and heat on medium-high flame. 

- Add ginger-garlic paste along with onion puree. Cook it for 3-4 mins.

- Add white paste (cashew one) and mix well.

- When it starts releasing ghee from the sides, add milk, sugar and all spices. 

- Turn off the heat and add crumbled paneer into it. Mix well.

- Transfer it to a serving bowl and garnish with fried cashews n fresh cream.

- Serve with Lachcha Paratha!!! :)

SJ's NOTE:

- Khoya (mawa) can be used to replace paneer or even fresh cream can be added instead.

- Cashews and melon seeds retains color white if soaked in hot water!

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Dahi Bhindi

Bhindi (Okra) is one of my favorite veggies and I always love trying variations in it!!! "Dahi Bhindi" is no-way a brand-new dish in your kitchen, I'm sure. Try this simple yet delicious dish with a little twist... 

Serves: 3-4

INGREDIENTS:

500 gm Bhindi
1 tsp Ginger-Garlic paste
1/2 cup Chopped onion
1/2 cup Chopped tomato
1/4 cup Chopped capsicum
1/2 cup Yogurt
1/4 cup Besan
1/4 tsp Cumin seeds

2 tsp Coriander leaves (chopped)
1/2 tsp Coriander powder
1/2 tsp Red chilly powder
1/8 tsp Turmeric powder
1/2 tsp Fennel seeds
1/2 tsp Amchur powder

A pinch of Hing
Salt to taste
1/2 cup Oil



METHOD: 


- Wash bhindi under tap water and pat them well with a piece of cloth.
- Make round cuts in even size and keep aside.
- Heat a small pan and dry-roast besan and crushed fennel seeds together till it start releasing nice aroma. Transfer it to a small ball and cool down to room temp.
- Heat oil in kadai and add cumin seeds and hing.
- Once it starts crackling, add ginger garlic paste along with chopped onion and capsicum.
- Saute it for a while and add bhindi cuts into it and cook for around 10-12 mins until its soft and tender.
- Mix besan, fennel seeds and yogurt in a bowl and whisk to remove all lumps.
- Add chopped tomato, yogurt mix and all the spices into kadai and mix well.
- Cook for 2 mins and it's ready to serve!!! :)

SJ's NOTE:

- Vertically cut bhindi can be used as well.
- Lemon juice can be used to replace amchur powder.
- Frozen bhindi takes less time in cooking than fresh ones! So, keep your clock on :)

VARIATIONS:

- Bharwan Bhindi
- Achaari Bhindi

Recipes of possible variations will be posted soon on Food Court!!! :)

Palak Paneer

All time favorite "Palak Paneer" is a fiber & calcium rich dish!!! Melting in mouth paneer cubes with very lightly spiced Spinach puree... If given a choice, I would prefer to have this dish with 'Missi Roti' or a plate of steamed rice :) Enjoy this vibrant green dish in chilly winter...  

Serves: 2

INGREDIENTS:

1 bunch Spinach 

100 gm Paneer

1 tsp Ginger-garlic paste

1/2 tsp Chopped green chillies

1/2 Onion (medium)

1/2 Tomato

1 tsp Kasoori methi
1/4 tsp Garam masala

2 tsp Lemon juice

Salt to taste

2 tsp Full Cream

1 tbsp Oil

METHOD:

- Blanch spinach leaves in boiling water for around a min. Drain and put them in a bowl of ice-water.

- Take onion and tomato cuts in mixture jar and grind to make a smooth paste.

- Similarly, make a fine puree of spinach too using less amount of water and keep it aside.

- Heat oil in kadai and add ginger-garlic paste with chopped green chillies and saute it for a while.

- Add tomato-onion gravy into it and cook it on medium-high heat for around 2-3 mins.

- Add spinach puree and all the seasonings. Mix well and cook till gravy comes to boiling point. 

- Cut the paneer slab into cubes and add it in kadai.

- Coat all cubes with green gravy and transfer it to a serving bowl.

- Garnish with full cream and serve hot with thick chapatis or tandoori roti :)

SJ's NOTE:

- Squeeze just a few drops of lemon juice while serving to enhance the flavors...
- Optionally, can be garnished with full cream on top.

Kobi-Gaajar no Sambharo

INGREDIENTS:

2 cups of chopped cabbage
1/2 cup of chopped carrots
1 tsp chopped green chilles
1/2 tsp sugar
1/4 tsp mustard seeds
1/8 tsp hing
Pinch of turmeric powder
Salt to taste
2 tsp cooking oil

METHOD:

- Heat oil in kadai. Add mustard seeds and hing and let the mustard seeds crackle.
- Add chopped green chilles (I used capsicum instead) & carrots and saute it for a while.
- Add chopped cabbage along with sugar, turmeric powder and salt.
- Mix well and cook for around 1-2 mins.
- Serve hot with any Roti-Subzi combo in Gujarati dish!

Aloo Gobhi

I was always picky about eating vegetables, so my mum used to make Aloo-Gobhi in pure Gujju way (dry/curry) mostly 2-3 times in a week. I always loved the dry version of it! Here is a try to give a li'l twist to my mum's recipe... 

This dish is parboiled and then baked/pan-roasted in oil with traditional indian spices. 

This dry and crispy "Aloo Gobhi" can be paired with lemon rice or soft bhakhri! All-time favorite, very delicious, healthy and hearty meal...

Makes: 2 servings

INGREDIENTS:

1 big potato (dice-cut)

1/2 cauliflower (medium-sized)

1/4 tsp turmeric powder

1/2 tsp red chilly powder

1/2 tsp cumin powder

1/4 tsp coriander powder

1/2 tsp kasoori methi

1/4 tsp kitchen king masala (optional)

1 tbsp cooking oil

Salt per taste

METHOD:

- Take out cauliflower florets and wash them properly. 

- Parboil diced potato and cauliflower florets together in water with a pinch of salt & turmeric powder (5-6 mins in microwave).Drain water out of it and take it in a bowl.

- Take all spices in a big bowl and add oil into it.

- Mix well and add parboiled cauliflower and potato bites in it.

- Cover each piece with a marinade and let it rest for around half hour.

- Take a baking tray and line it with a baking paper.

- Spread the mixture on tray evenly and bake them in pre-heated oven on 160 for around 15-20 mins. 

- Serve hot with rice/roti and a spoon of mango pickle. :)