Mother's Day : Tribute

This year I lost my mom Mrs. Raj Khattri on 16th of March.
She was everything for me : my friend, philosopher and guide.
This mother's day Maa I am alone, unable to wish you and talk to you, but Maa your sweet memories, your inner strength, your sacrifices, your teachings will always remain with me throughout my life.
This Mother's day I am recalling each and every minute I spent with you from my childhood till date.
Thank you Maa for each and every thing you have done for me. 

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Bathua Poori | Chenopodium Poori | Healthy Recipes

Bathua Poori | Chenopodium Poori | Healthy Recipes

Bathua is known as Chenopodium in English, it is a healthy green leafy vegetable rich in vitamin A, magnesium, potassium and Iron.
Bathua is used in recipes in many ways , like saag with potatoes, bathua paratha, and bathua raita.
As bathua is an unusual green, its cleaning require much time than other greens hence people don’t prefer to eat this, but as far as its health benefits are concerned one should try to include bathua in diet. For me it is very easy to include it in form of poori.
Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 25 mins | Cooking Time : 10 mins | Serves :4
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients for Bathua(Chenopodium)Poori

Chenopodium or bathua leaves-1 cup
wheat flour-2 cups
green chillies-2
salt-to taste
roasted cumin powder-1 teaspoon
garammasala powder-1/4 teaspoon
oil- for deep frying

Method:

1. Clean and wash bathua leaves.
2. chop green chillies
3. boil bathua leaves, green chillies with 1 tablespoon water till 3 whistles.
4. with the help of hand blender, puree it or grind it to fine paste.

5. In a bowl add bathua puree, salt, cumin powder and garam masala powder, mix well and knead it to stiff dough, add water if required.
6. let is rest for 5 minutes
7. heat sufficient oil in kadhai, take a small ball of dough, roll out poori with it and deep fry poori in hot oil. Prepare all the pooris in the same way.

Notes:

You can serve bathua poori with any gravy dish or with spicy potatoes.
If preparing for breakfast, prepare puree a day before and than make pooris with it, or you can make puree once and use it differnt recipes.
Want to know more about chenopodium health benefits refer to this news.

Tags:how to make bathua poori,recipe of bathua poori,bathua poori recipe,chenopodium recipe,healthy recipes,bathua poori recipe step by step,breakfast ideas,green leafy vegetables,healthy breakfast recipes,north indian recipes

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Khandvi Recipe | Easy Indian Snacks

Khandvi Recipe | Easy Indian Snacks

Khandvi is a Gujrati snack recipe, seems difficult but very easy to prepare. During my last visit to Ahmedabad, I had a chance to taste khandvi with mild and sweet chutney, from then it was in my to-do-list and finally I am posting khandvi recipe on my blog.
Usually curd is used in it, but I am using buttermilk(amul) in this recipe, hence no need to add water. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 05 mins | Cooking Time : 10 mins | Serves :4
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients for Khandvi Recipe

Besan or gramflour- 1 cup
Butter milk -2 cups
Salt-to taste
Turmeric powder-1/4 teaspoon
Ginger paste-1/4 teaspoon
For tempering and garnishing
Coriander leaves- 1tablespoon
Black mustard seeds-1/4 teaspoon
red chilli powder-1/4 teaspoon
Oil- 2 teaspoon
Freshly grated coconut or coconut powder-1 tablespoon

Method:

1. grease thali or tray with few drops of oil
2. In a bowl add besan, buttermilk, turmeric, salt, and ginger to it, mix well
3. Heat a non stick pan, pour batter in it, stirring continuously cook on high flame, as it starts boiling set the flame to low , stir it till batter thickens(refer to pick).

4. Take a teaspoon of mixture spread it on greased thali or tray, spread it with the help of spatula, check if it is rolled easily, then mixture is ready, if not means mixture is not ready and require more cooking.

5. Spread mixture on tray, let it cool completely.
6. With the help of knife  divide it in lenghtwise strips, with the help of fingers gently lift upwards and then make rolls with each part and arrange all rolls in a plate.
7. Heat oil in a tadka pan, add mustard seeds and cumin seeds as they crackle add red chilli powder and pour this tadka over khandvis.

8. Sprinkle some coriander leaves and coconut as garnishing. Serve with chutney of your choice.

Notes:

If you are using curd the ratio of curd : besan: water will be of 1:1:1(1 cup curd, 1 cup water and 1 cup besan)
When batter starts boiling, reduce the flame to low and stir continuously till it thickens.
Mixture will spread easily only when it is warm , so you have to work fast.
Looking for other easy Indian snacks, please check my earlier post 10 indian deep fried snacks.

Tags:How to make khandvi,Khandvi recipe step by step,Gujrati snacks,Easy Indian snacks,Party snacks,Indian snacks,Recipe of khandvi,snacks under 15 minutes,quick snacks,khandvi recipe with step by step images,

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Chutney Aloo | Dhania Aloo | Chaat Recipes

Chutney Aloo | Dhania Aloo | Chaat Recipes

Coriander is a healthy ingredient with lots of maganese, folic acid, vitamin C and vitamin K. Coriander leaves help to reduce bad cholesterol(LDL). We generally use it as garnish, in order to increase its intake in our diet, one easy method is to make chaat from it.
Chutney aloo or Dhania aloo is a famous North Indian Chaat recipe with lots of fresh coriander(dhania) leaves in it.
You can also serve this recipe as an appetizer. In this recipe first chutney is prepared and then combined with boiled potatoes and other spices, if you have already both things in fridge you can prepare it within 5 minutes.
Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 15 mins | Cooking Time : 05 mins | Serves :4
Recipe Category: Chaat Recipes | Recipe Cuisine: North Indian

Ingredients for Chutney Aloo:

Coriander(dhania)leaves-3 cups
aloo(potatoes)-8
ginger-1”piece
green chilies-6
salt-to taste
cumin seeds-1 teaspoon
chaat masala-1 teaspoon
lemon juice-2 teaspoon
oil-2 teaspoon

Method:

1. boil potatoes, peel them and cut them into thick roundles
2. grind coriander leaves alongwith ginger and green chillies.

3. Heat oil in a pan, add cumin seeds as they crackle, add boiled potato slices, roast them till they are pinkish in color from both sides

4. add chaat masala powder, salt, chutney and lemon juice to it, mix well, cook for 1-2 minutes by gently turning it.

5. Spicy and tasty chutney aloo chaat is ready to serve

Notes:

In this recipe I have used red potatoes(lal aloo) as their starch is of good quality, they are firm in texture.
You can also make this recipe with baby potatoes.
Mint flavored aloo bhujia can be used as a garnish, gives a nice crunch and flavor to this recipe.
Want to know more about health benefits of coriander leaves refer to this article of TOI
Searching for similiar recipe please try pudiney waley aloo.

Tags:appetizer reicpe, chaat recipes,chutney aloo recipe,dhania aloo recipe,how to make chutney aloo,chutney aloo reicpe step by step,cilantro recipes

This recipe is participating in cook with coriander event

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Amla Jam | Gooseberry Jam

Amla Jam | Gooseberry Jam

Amla or Gooseberry is rich in Vitamin C and other nutrients.
Homemade Jam is a method of preserving any fruit for further use. I always prefer Homemade Jams to packed one as they are free from artificial color and preservatives.
Today I am sharing with you my recipe of Homemade Gooseberry Jam made with only 3 ingredients.
Preparation Time : 05 mins | Cooking Time : 20 mins| Serves :1 small bottle
Recipe Category: Jams | Recipe Cuisine: Indian

Ingredients:

amla or gooseberry-15
sugar-2cups
green cardamom(powdered)-6

Method:

1. Wash amla thoroughly, let them air dry in vegetable strainer for 5 minutes
2. Place them on the turntable of Microwave, Micro high them for 5 minutes
3. Give them standing time(time on which food is placed in Microwave after switching it off )

4. Discard seeds of gooseberries and grind them to fine puree
5. Take a wide pan, add gooseberry puree, sugar and cardamom powder, mix well
6. cook this mixture on high flame till sugar dissolves(hardly take 2 minutes)
7. Adjust the flame to medium to low, stirring continuously cook till mixture starts drying up and gooseberries start turning to transparent, this will take approx 12 minutes(during this process instead of stirring continuously you can stir after every 2 minutes but keep eye on it.

8. last 5 minutes of cooking are very important, set the flame to low, take a plate test ( refer to my earlier post of mango jam) if jam passes the test means it is ready else require more cooking time approx 2 minutes. Homemade gooseberry Jam is ready.
   

Notes:

Amla has lot of pectin in it hence no need to add pectin. If not using Microwave, you have to boil gooseberries till soft and then grind them to puree, along with boiled water many nutrients drain, you can use that water for kneading chapatti dough or use it in dal. Cooking time will increase this will take approx 40-45 minutes.
Don’t overcook Jam and don’t cook on high flame else it will become hard and sticky and it will be difficult to spread it.
Difference that I have noticed in both cooking methods(boiling or microwaving) is that after microwaving gooseberries remain sour and sufficient amount of sugar is required else Jam tastes sour. If looking for another recipe made from gooseberry, you can also try amla chutney recipe.
If you want to know what more you can do with your microwave please check these microwave oven cooking tips.

Tags:amla jam recipe,homemade jams,how to make gooseberry jam,gooseberry jam recipe with step by step instructions,homemade jam recipes,goseberry,healthy jam recipe,amla recipes,recipe of gooseberry jam,

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Stir Fried Lima Beans | Sem Phali Ki Sabzi

Stir Fried Lima beans | Sem Phali ki Sabzi

Lima beans or sem phali is usually served as a side dish, like other green beans these are rich in fiber and other nutrients. Lima beans are firm in texture hence proper cooking requires time, to overcome this step I have microwaved lima beans in this stir fry.
Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 10 mins | Cooking Time : 10 mins | Serves :4
Recipe Category: Side Dish | Recipe Cuisine: North Indian

Ingredients for Stir Fried Lima Beans:

Lima beans: 250gms
Tomatoes-2(chopped)
Garlic – 15-20 pods
Green chillies- 4-5
Ginger-1”piece
Salt-to taste
Coriander powder-1 tablespoon
Garam masala powder- ¼ teaspoon
cumin seeds-1 teaspoon
oil-1 tablespoon
lemon-1

Method:

1. Clean lima beans by removing their side threads with knife and chop them .
li> Peel and crush garlic pods



Stir Fried Lima Beans

2. Wash lema beans, place them in a microsafe container, sprinkle some salt over them, micro high them for 4 minutes.
3. Heat oil in a pan add crushed garlic as it turns pinkish in color, add cumin seeds roast till they crackle, add tomatoes, lima beans along with salt and turmeric powder, cook for 3-4 minutes on low flame, stir once, at this stage you can cover the lid of pan.
4. Add green chillies, ginger and remaining spices, mix well cook for another 2 minutes,
   
   Just before serviing add lemon juice to it, Lima beans are ready to serve.

Notes:

If you are not microwaving beans, cooking time will be increased at this step you have to cook till they are soft.
You can also made lima beans with potatoes
If looking for other recipes rich in fiber, you can check crispy clusterbeans,  beans potato stir fry and green moog dal vada.

Tags:how to cook lima beans,stir fry vegetables,sem phali ki sabzi,side dishes,stir fry recipes,fiber rich recipes,lima beans recipe,north indian recipes,

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Mashed Eggplant | Baingan Ka Bharta

Mashed Eggplant | Baigan ka Bharta

Baingan ka bharta is a Punjabi recipe goes well with chapati, you can have this with any other flour roti like rice roti or bajre ki roti. In this recipe eggplants or baingan is roasted on a direct flame, this step gives this recipe a smoky flavor for which Punjabi bharta is known for.In different parts of India bharta is prepared in different ways with slight variations . In this recipe I am using peas along with baingan you can also make plain bharta without using peas
Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

baingan or eggplants-2
peas-1/2 cup
onions-2
tomatoes-4
green chillies-4
ginger-1”piece(grated)
red chillipowder-1/2 teaspoon
coriander powder-1 tablespoon
garam masala powder-1/4 teaspoon
salt-to taste
oil-1 tablespoon

Method:

1. Finely chop onions
2. chop tomatoes and green chillies
3. Wash and roast eggplants on direct flame from all sides till soft , remove skin and wash them thoroughly, roughly chop them.

4. heat oil in a kadhai or pan add chopped onions roast till golden in color, add red chillipowder, coriander and chopped tomatoes along with ginger and green chillies mix well.

5. cover the lid and cook for 2-3 minutes, mash tomatoes with spatula, add chopped eggplants mash them continuously for 2-3 minutes.
6. shift mashed eggplants(baingan) to one side of pan, making a place for peas, add peas now sprinkle some salt over peas and remaining over the bharta , don’t mix peas with mashed eggplants(refer to pic)

7. simmer the flame, cover the lid, let it cook for 5-6 minutes, check peas if they are uncook, cook them for another 2-3 minutes, mix well, sprinkle garam masala over it.

Baingan ka bharta is ready to serve.

Notes:

You can also add turmeric in bharta , I like its red color.
You can cook peas first by adding one teaspoon of oil in kadhai, sprinkle some salt over it cook for 3-4 minutes and remove them from pan and then follow the remaining step of recipe.
You can also microwave eggplants on high for 4-5 minutes, and then on direct flame for few seconds.( after microwaving peeling eggplants is difficult, direct flame breaks its skin and peeling is easy.)

Tags:baingan ka bharta ,baingan ka bharta recipe,how to make baingan ka bharta,punjabi baingan ka bharta ,mashed eggplant,baingan ka bharta with step by step instructions
,

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Sabudana Vada | Deep Fried Snacks

Sabudana Vada | Deep fried Snacks

Sabudana Vada is deep fried snack recipe which is served with chutney.  This recipe required preparations like soaking sabodana or sago pearls  and boiling potatoes, so if you are planning to serve this as evening snack you have to soak sago pearls minimum 3 hours prior of making . Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 3 hours | Cooking Time : 15 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Potatoes: 7-8 boiled , peeled and mashed
Sago pearls-1 cup(soaked for minimum 3 hours)
Green chillies-4-6
onion- 1 chopped
Red chilli powder-1/2 teaspoon
Roasted peanuts(crushed)- 2 tablespoon
Salt- to taste
Oil – for deep frying
Mint powder- 1 teaspoon

Method:

1. If soaked sago pearls have water in them, put them in strainer to drain excess water
2. Take a bowl add potatoes and all the other ingredients except oil, mix well.
   
3. Divide the mixture into equal portions , make ball of it, take each ball with the help of finger make a hole in center this will give it shape of vada
4. Prepare all vadas in the same way.
5. Heat sufficient oil in kadhai, till smoking point.
   
6. Drop 2-3 vadas at a time
7. Deep fry them on high flame from both sides till golden brown in color

Notes:

Oil should be hot, else vadas will stick to kadhai, after dropping them in oil wait for 2 minutes and then turn else they will stick to skimmer.
There is no need to add any binding agent in vadas as sago is sufficient, mixture should be firm and dry
Without using onion in this recipe you can prepare it for fast or vrat. Use sendha or satvik salt instead of regular salt.
You can also try green moong dal vada recipe.

Tags:sabudana vada recipe,how to make sabudana vada,snacks ,deep fried snacks ,step by step instructions of making sabudana vada ,sabudana recipes,

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Palak Paneer | Punjabi Palak Paneer Recipe

Palak Paneer | Punjabi Palak Paneer Recipe

Palak Paneer is a Punjabi main course recipe, fried paneer(cottage cheese ) cubes are simmered in gravy made from onion tomatoes and pureed spinach.
Palak paneer goes well with rice as well as roti, to enhance its taste soya methi leaves are used in winter and in summer kasoori methi is used.
Adding cream is optional, in my day2day cooking I don’t use cream in it but if cooking for guests or on certain occasions cream is added. In this recipe I used soft spinach leaves small in size also known as desi palak.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10 minutes | Cooking Time : 20 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

Spinach or palak leaves-300gms
Paneer or cottage cheese-200gms
Onion-1 big
Tomatoes-4
Soya methi leaves- 1/2cup
Red chilli powder-1/2 teaspoon
Ginger-1 “ piece
Garlic-6-8pods(crushed)
Coriander powder-1tablespoon
Garam masala powder-1/4 teaspoon
Turmuric powder-1/4 teaspoon
Salt – to taste
Oil- 2 tablespoon for gravy+extra for deep frying paneer

Method:

1. Roughly chop onions
2. Chop tomatoes and green chillies, grate ginger.
3. Clean and wash palak and soya methi leaves
4. Cut paneer in cubes and deep fry them
   
5. Heat 2 tablespoon of oil in a pressure cooker, roast onions in it till golden brown in color, add crushed garlic roast for a minute , add redchilli powder, tomatoes, green chillies and ginger mix well.
6. Add turmeric coriander powder and salt to it.
   
7. Add washed greens mix well cook on high flame for 2-3 minutes, add 1 tablespoon of water ot it, cover the lid and let is cook for 3 whistles. Let it cool.
8. Open the lid of pressure cooker with the help of hand blender blend it to smooth puree.( if not using hand blender you have to grind it till smooth paste.)
9. Add the fried paneer cubes to it, mix gently, simmer the flame and let it cook for 5 minutes with lid covered(don’t lock the lid simply place over it)
   
10. Finally sprinkle garam masala powder over it, palak paneer is ready to serve.

Notes:
soya and methi leaves add flavor to this dish.
You can also add raw paneer cubes without frying them.

Tags:palak paneer recipe,punjabi palak paneer,how to make palak paneer,step by step instructions of making palak paneer,quick and easy palak paneer recipe ,spinach recipes,paneer+recipes,punjabi recipes,

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Methi Pakora | Fenugreek Fritters

Methi Pakora | Fenugreek Fritters

Methi Pakora is my favorite tea time snack in winter prepared with fresh fenugreek leaves. When you have already cleaned methi leaves in fridge these fritters can be made within minutes along with tea on other side of gas stove.
These fritters are slightly bitter in taste, but as far as health benefits of fenugreek leaves are concerned it ok to have slight bitter taste. In order to balance the taste chopped onions and few spinach leaves can be added to it.
Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows

Preparation Time : 10 minutes | Cooking Time : 10 mins | Serves :4
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Methi or fenugreek leaves-1 cup
Garlic pods-6 to 8(crushed)
Onion-1(chopped)
Gram flour or besan-1 cup
Carom seeds or ajwain-1/4 teaspoon
Green chillies-4-6(chopped)
Salt –to taste
Garam masala powder-1/8 teaspoon
Amchur powder-1/2 teaspoon
Water-1/2 cup
Oil-for deep frying

Method:

1. Clean, chop and wash methi leaves
2. In a mixing bowl, add methi leaves, onion, garlic,besan, salt, green chillies, carom seeds, garam masala powder and amchur powder.
   
3. Gradually adding water make a thick batter
4. Heat oil in a kadhai, take 3-4 teaspoons of oil from it and mix it in pakora batter.
5. With the help of spoon drop small fritters in hot oil, fry them on high flame as they start changing the color, turn them, adjust the flame to medium and fry them till crisp.
   
6. Remove one batch of fenugreek fritters from kadhai and place them on tissue paper.
7. Fry all the pakoras with the remaining batter.
8. Serve with a cup of tea or simply chutney of your choice.

Notes:

Batter should be thick(not of pouring consistency), you can adjust it by adding some more besan to it.
First fry fritters on high flame, else they will absorb more oil. If looking for other recipes made with fresh fenugreek leaves you can check methi matar pulao, raswaley methi aloo or methi ka cheela and for other fritters recipe you can try palak pakora, bread pakora or onion fritters.

Tags: methi pakora recipe,methi pakora step by step,easy methi pakora recipe ,how to make methi pakora,fenugreek fritters recipe,fenugreek recipes,tea time snacks,quick and easy recipe

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Amla Chutney | Gooseberry Chutney

Amla Chutney

Amla is also known as gooseberry. It is a rich source of vitamin C and too many nutrients, beneficial for our eye sight, hairs and digestive system. We should try to include it in our diet, one simple way to include it in our daily diet is to use it in a form of chutney.
This quick and easy chutney goes well with any meal course, usually raw amla has a distinguish strong flavor, hence I used to boil it before grinding, but now it is easy to microwave it for 3 minutes before grinding, it doesn’t change its color and taste.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 6 minutes | Cooking Time : Not required | Serves :8
Recipe Category: Chutney and Dips | Recipe Cuisine: North Indian

Ingredients:

amla or gooseberries-4
green chillies-4
coriander leaves-2 cups
ginger-2”piece
garlic-15-16 pods
cumin seeds-1 teaspoon
water-1 tablespoon
salt- to taste

Method:

1. Wash amlas and place them on the turntable of microwave, micro high them for 3 minutes
2. roughly chop ginger, green chillies and coriander leaves, wash them thoroughly.
3. Deseed amlas and roughly chop them.
4. place all the chopped ingredients along with salt ,cumin seeds and water in the grinder jar and grind it coarsly

   

   Amla Chutney

5. Healthy amla chutney is ready to serve

Notes:

If we are boiling amlas , it will reduce its sour flavor and we have to add lemon juice , tamarind or amchur powder to enhance its taste, but in case of microwaving its sour flavor retains and need not to add any sour ingredient. 

This chutney is grinded coarse.
You can adjust its consistency according to you. If you want to know more about amla or gooseberryand its uses please refer to Wikipedia for details.
You can also try other healthy chutney recipes of my blog like apple chutney, dates and tamarind chutney or instant chhunda in microwave.

Tags:amla chutney ,gooseberry chutney ,chutney recipe ,how to make healthy amla chutney ,recipe of amla chutney ,indian style gooseberry sauce,step by step instructions of making amla chutney,

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Gram Flour Crepes

Gram flour Crepes

Gram flour Crepes is a quick and easy to prepare breakfast recipe which doesn’t require any preparations, these goes well with the cup of tea or you can have these with chutney too. Adding chopped onions is optional but it give these crepes a crunchy texture. Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 2 minutes | Cooking Time : 10 mins | Serves :4
Recipe Category: Break fast | Recipe Cuisine: North Indian

Ingredients:

gram flour-1 cup
green chillies-2
coriander leaves-2tablespoon(chopped)
salt-to taste
garam masla powder-1/2 teaspoon
water-1 cup
oil -1 tablespoon(for shallow frying)

Method:

1. chop coriander leaves and green chillies
2. in a mixing bowl add gram flour, salt, coriander leaves , green chillies and garam masala powder, mix well
3. Make a batter of pouring consistency by gradually adding water in it.
4. Heat gridle and apply one teaspoon oil over it, spread it properly, pour a ladleful of batter over it, with the help of spoon, spread it in circular motion
   
5. pour few drops of oil on the side and top of the crepe, when batter starts firming, with the help of spatula turn it and cook it from another side for 2 minutes on low flame , till it is cooked properly and golden in color.
6. Serve immediately with a cup of tea

Notes:

For pouring consistency you can adjust the amount of water according to your requirement.
Crepes should be cooked on low flalme.

If looking for the similiar recipes please try methi ka cheela and tomato onion uttapam.

Tags:gram flour crepes ,how to make gram flour crepes,recipe of gram flour crepes,breakfast ideas,quick and easy recipes,

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Aloo Gobhi Recipe

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Aloo Gobhi

Aloo Gobhi is a deep fried vegetable recipe prepared in winter. This seasonal vegetable can be served as a main dish with roti or paratha. Cauliflower florets and potato slices and deep fried and further simmered with spices and tomatoes , you can also make this recipe without tomatoes but adding tomatoes give a perfect binding and prevents it from turning out to a dry dish.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 05 minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

cauliflower-1 medium size
potatoes-2
tomatoes-2
ginger-1”
green chillies-4-5
salt-to taste
cumin seeds-1 teaspoon
red chilli powder-1/2 teaspoon
turmeric powder-1/4 teaspoon
coriander powder-1 tablespoon
garam masala powder-1/4 teaspoon
oil-2 tablespoon

Method:

1. cut gobhi in small florets
2. peel and slice potatoes
3. grate ginger, chop green chillies and tomatoes
4. wash cauliflower and potatoes in vegetable strainer and let them air dry for 5 minutes
5. heat oil in a pan or kadhai, add cumin seeds as they crackle, add gobhi and potato slices, stirring continuously on high flame, roast them till golden brown in color, add salt and turmeric powder to it mix well, simmer the flame, cover the lid and let it cook for 5-6 minutes, stir once in between
6. check whether veggies are cooked , if not cook them for another 2-3 minutes, arrange tomatoes along with ginger and chillies in the side of pan, sprinkle dry spices all over the vegetables, don’t mix them, cover the lid and let it cook for another 2-3 minutes, mash tomatoes with spatula and mix well with veggies, cook on high flame with lid uncovered for a minute.
7. Garnish it with chopped coriander leaves, aloo gobhi is ready to serve

Notes:
Air drying vegetables in strainer drains excess water from vegetables, they will absorb less oil and will never stick to pan or kadhai.
If gobhi aloo seems dry you can sprinkle one teaspoon water in it to retain moisture.
Adding ginger helps to digest gobhi

Tags:aloo gobhi recipe aloo gobhihow to make aloo gobhi aloo gobhi recipe step by step

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Chawal Ki Roti | Rice Flour Roti

Chawal ki roti

Chawal ki Roti | Rice Flour Roti

Rice flour roti in sindhi is called chawaran jo dodo, this is a savury pancake made with rice flour , cooked on low flame till golden and crsip. Rice flour roti is thicker than normal roti and you can’t roll it on rolling board, you have to shape it in between your palms and further on gridle.
It goes well with any gravy dish or you can have it with chutney too.
Let’s start chawal ki roti, ingredients required and detailed instructions for the recipe are as follows

Preparation Time : 05 minutes | Cooking Time : 25 mins | Serves :4
Recipe Category: Indian flat bread | Recipe Cuisine: North Indian

Ingredients:

rice flour=2 cups
vegetable stock-1 cup
oil- 1 tablespoon for dough+extra for shallow frying roti
salt-to taste
coriander leaves- 1 tablespoon(chopped)

Method:

1. Place rice flour in a bowl.
2. Add salt , chopped coriander leaves and 1 tablespoon oil.
3. Mix well and make a crumbs like consistency.
4. Knead soft dough by gradually adding vegetable stock
5. Let it rest for 5 minutes.
6. Heat gridle on high flame, apply some oil to it, set the flame to low
   
7. Take a ball of dough and shape small size roti, carefully place it on hot gridle, immediately dip you fingers in water and try to make roti as thin as you can by pressing wet fingers over it.
8. Let it cook on low flame till golden in color from both sides, pour few drops of oil while cooking roti.
9. With the remaining dough prepare rotis in same manner.
Notes: You can replace vegetable stock with plain water. After rest sometimes dough becomes hard, you have to add extra water or stock to make it soft, it depends upon quality of rice flour.

Tags:rice flour roti ,recipe of rice flour roti,chawal ki roti,sindhi chawaran jo dodo

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