Lauki Aloo ki Sabzi | Squash Potato Curry

Lauki Aloo Ki Sabzi
By Sandhya Khattri
Prep Time: 8minutes
Cook time: 12minutes
Serves: 4servings
Lauki Aloo ki sabzi is a very light vegetable it has lots of water content in it, Its a comfort food soothing to stomach. Simple and easy to prepare and can be included in day2day cooking. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients
Lauki or squash-300gms
potato-1 medium
onion-1
crushed garlic-1/2 teaspoon
tomatoes-3
green chillies-4
salt to taste
coriander powder-1 tablespoon
turmeric-1/2 teaspoon
red chilli powder-1/2 teaspoon
kasoori methi-1/2 teaspoon
garam masala powdere-1/2 teaspoon
oil-1 & ½ tablespoon
Instructions:
Peel and chop onion, potato and lauki
Peel and crush garlic pods.
Roughly chop tomatoes and green chillies.
Heat oil in a pressure cooker on high flame, add sliced onions roast till golden brown in color.
Add crushed garlic till pinkish, add red chillipowder, immediately pour 1 teaspoon of water , add tomatoes , green chillies, coriander powder, turmeric powder and salt to it, mix well cook for 2-3 minutes, add 1 tablespoon of water to it cover the lid and pressure cook it till one whistle. Let it cool completely, with the help of hand blender puree the mixture or alternatively grind it.
Place pressure cooker again on high flame, add chopped lauki and aloo, mix well roast on high flame for 3-4 minutes, At this stage you can add one tablespoon of water if you like gravy consistency,cover the lid of pressure cooker and cook till 2 whistles. Add kasoori methi and garam masala powder to it, slightly mash potatoes and lauki this will thicken the gravy.

Serve hot with phulka and curd.
Notes: If lauki had been in fridge for more than a day it will take more time to cook.
You can adjust the consistency of gravy according to your liking.
Squeezing lemon juice over the sabzi will increases its taste.

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KHOYA MATAR

Khoya matar ki sabzi is very popular dish in North India, in this festive season it is almost cooked at every house. Very easy to prepare and this dish is a no onion garlic dish hence comes under the category of  Jain or Satvik recipes. Traditionally   in this recipe, first tomatoes and spices are roasted than khoya is to be add and roasted. In this process the color of the dish comes out nice, but  I found it difficult whether khoya is properly roasted or not, if not dish will taste slightly sweet,  thus to avoid this I have made a slight variation in steps, first roast khoya properly, remove it from pan and then follow the rest of recipe. This also prevents over cooking of tomatoes and spices too.

Khoya – ½ cup
Peas – 1 and ½ cup
Dalchini or Cinnamon stick- 1” piece
Cloves-3-4
Green cardamom- 2-3
Pepper corns – 8 to 10
Red chilli powder – ½ teaspoon
bay leaves-2
Coriander powder- 1 tablespoon
Turmeric – optional
Tomatoes- 3-4
Green chillies- 2
Salt- to taste
Oil – 1 tablespoon
Garam masala powder: ¼ teaspoon
Green coriander –few leaves for garnishing
Cashewnuts- for garnishing
Step by Step instructions to make khoya matar

Dry roast dalchini, cloves, cardamom and peppercorns on tawa , let them cool and grind them with the help of water making a thick paste of it.
Grind tomatoes, ginger and green chillies.
Heat non stick or normal kadhai add khoya to it, and stirring continuously roast till golden brown in color remove it from kadhai.
Heat oil in the same kadhai or pan, add bayleaves and red chilli powder as it cooks , add tomato paste and grinded spices powder, coriander powder and salt, roast till oil separates.
Add khoya and peas mix well, simmer the flame roast for another 3-4 minutes, as khoya is already cooked you need to worry about roasting.
Add ½ cup of water, and allow the gravy to boil on high flame, as it starts boiling, simmer the flame, cover the lid and cook till peas are tender and gravy is thicken.
Adjust the consistency of gravy, finally sprinkle garam masala powder over it,  garnish it with green coriander leaves and cashewnuts.
Notes: You can also add paneer cubes to it.
If khoya is already roasted this dish will be ready to serve within 10 minutes.

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Masala Kaju(Maida)

Masala Kaju: as a name suggests they are not fried cashewnuts, but they are cashew shaped made from maida. Basically they are similar to namakparey, spice powder coating to this change the taste .

Ingredients

For Kaju
Maida(all purpose flour): 250 gms
Oil 2 tablespoon for kneading and extra for frying
Salt: ½ teaspoon or less( as it is also added in spice powder)
Ajwain: 1 teaspoon
Water: as required for kneading the dough.
For Spice Powder:
Black salt: ¼ teaspoon
Chat masala: ½ teaspoon
Pepper powder: ½ teaspoon
Dried mint leaves powder: 2 teaspoon
Roasted cumin powder: 1 tablespoon
Method:
Sieve maida, add salt, ajwain & 2 tablespoon of oil, mix well till it becomes crumbs like consistency, if it appears that mixture is very dry you can add some more oil, with the help of water knead stiff dough, cover it with wet muslin cloth, keep aside for 5 minutes.
Grease your palms with oil, knead the dough thoroughly for 2 minutes. Now divide the dough in 4-5 portions of equal size. Take one ball of dough, roll out thick roti as big as you can, with the help of sharp lid of any small container or bowl, cut the half moon shaped pieces of maida, as seen in pic.

Repeat the same process with the remaining dough and spread kaju pieces on thali or tray.

Heat oil in kadhai, check if oil is properly hot or not by frying one piece of kaju in it, as it floats upwards, this mean oil is ready, fry some kaju pieces on high flame as they start changing color to pinkish, set the flame to medium to low and let them fry( this way they are properly cooked from inside, on high flame they quickly change the color but remain uncooked from inside) this will take approx 7-8 minutes. When they are golden in color and crisp, remove them on a plate. As you remove one batch of fried kajus from kadhai, sprinkle spice powder and mix well, as they are hot powder will stick to them properly.
Repeat the same process with the remaining dough.
Let them cool completely and store them in an airtight container. An ideal snack for evening tea.
For a variation you can also add few fried cashewnuts( real one) to this in order to make them rich.

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RAS WALE GOBHI ALOO

Ras wale gobhi aloo & methi matar pulao is a perfect combination for winter dinner , as it includes – veggies, rice and protein content(peas). If you have small preparations ready , this can be prepared with ease. Ingredients required and detail instructions for the recipe are as follows:
Ingredients:
Cauliflower: 1 medium size( cut into medium size florets)
Potatoes: 2 medium size(cut into cubes)
Onion : 1 big ( sliced)
Ginger 1” piece
Garlic: 8-10 pods
Tomatoes: 3 big
Green chillies: 2-3
Salt to taste:
Turmeric powder: ½ teaspoon
Red chilli powder : ½ teaspoon
Coriander powder: 1 & ½ tablespoon
Garam masala powder: ¼ teaspoon
Everest kitchen king Masala : 1 teaspoon
Kasuri methi: 1 teaspoon
Oil: 2 tablespoon ( ½ for frying gobhi and aloo and remaining for curry)

Method: Peal and cut potatoes, extract florets from gobhi, crush ginger & garlic,
Wash gobhi and potatoes in vegetable strainer, water should be completely extracted , place a bowl below the strainer to collect water you can air dry them for 5 minutes while making other preparations. Heat ½ tablespoon of oil in kadhai( preferably nonstick) on a medium to high flame fry gobhi aloo, all in a single time, stirring continuously till they are pinkish in color. Remove from kadhai,
Heat remaining oil in a pressure cooked, fry onion slices as they are golden brown in color, add crushed ginger garlic and cook till raw smell of garlic disappears, add red chilli powder to it as it starts frying immediately add one tablespoon of water, mix well, add chopped tomatoes, green chillies, coriander powder, turmeric powder and kitchen king masala and salt to it mix well ,add some more water to it.cover the lid and cook till one whistle, switch off the flame, let it cool completely. Open the lid blend the entire mixture with the help of hand blender( alternatively shift the mixture to grinding jar and grind for few seconds).Add gobhi aloo to it, mix well and on a high flame roast for 5-6 minutes as oil starts coming out, lower the flame, cover the lid( don’t lock it, simple put over it) cook for another 3-4 minutes, now add water according the consistency of gravy you require. Lock the lid and cook only for 1 whistle, switch off the gas. As the vegetables are fried earlier they will easily cooked, over cooking will mesh up the entire dish. After opening the lid, you can boil the gravy for 2-3 minutes, heat tawa, roast kasoori methi over it, as aroma spreads, add this to gobhi aloo. Mix gently.Finally add garam masala to it. Serve hot with methi matar pulao.

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Tomato & Beetroot soup

Tomato &  Beetroot Soup is one of the easiest soup recipe I use to prepare. It is easy because it doesn't need any preparations and with the help of available ingredients you can make it in very short time.

Ingredients require for this recipe are as follows
Tomatoes: 8-10 medium size.
beetroot : 1 big
garlic: 8-10 cloves
ginger 1"piece
green coriander roots with some stems: 1/2 cup (usually we through it but  they are very rich in Vitamins, folic acid and other nutrients, wash them properly and use them , this also gives a nice aroma to soup)
salt: to taste
pepper powder: for garnishing
coriander leaves : for garnishing
bread slices: 2 (substitution of corn flour)
Method:

• crush ginger and garlic
• break bread into pieces
• wash coriander roots
• roughly chop tomatoes and beet root.
• place them all in pressure cooker with 1 glass of water
• cook on a high flame till 3 whistles
• let is cool completely
• open the lid and remove all the coriander roots
• with the help of hand blender, blend  till smooth puree
• pass it through soup strainer
• again boil it for 3-4 minutes, add salt
• garnish it with pepper powder and coriander leaves
• you can have a teaspoon of butter over it

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KACHOURI

Kachouri is my favourite recipe for every festival,  occasionally I make it on holidays. This is best served with aalo wadi ki subji or simply with Meethi Chutney as an evening snack.

The ingredients required and procedure for kachouri is as follows:
Ingredients:
For coating:
Refined flour (Maida) ½ kg.
Oil : 3 tbspns for kneading(extra for frying and roasting daal masala)
Salt : to taste.
Ajwain: 1/2 teaspoon.
For stuffing:
Moongdal (green split): ½ cup
Urad Dal (green split): ½ cup (mix both dals and soak overnight)
Ingredients for Masala:
Fennel seeds: 1 tablespoon
Jeera(cumin seeds) : 1 tablespoon
Whole red chillies: 8-10
Peppercorns: 8-10
Cloves 4-6.
Salt to taste
Hing ½ teaspoon
Amchur powder : 2 teaspoons
green chillies : 4-5,
Green coriander : finely chopped 2 tablespoon
Method:
Take maida, salt ajwain and 3 tablespoons of oil in a bowl rub well till crumb like consistency , knead stiff dough with cold or chilled water. Cover the dough with damp cloth and let is rest for ½ an hour.
Drain water from soaked daals, grind them without using water, the consistency should be thick,(coarse) some pieces of dals may remain ungrinded.(vegetable chopper is best for grinding)
Dry roast all the ingredients for Masala on gridle (from fennel seeds to cloves) till nice aroma. Let them cool and grind to coarse powder.
In a heavy bottomed pan ( non stick will be easy or regular kadhai is ok.) heat one tablespoon oil add hing to it, as it cooked add grounded masala powder, salt and daals mix well , low the flame cover the pan , stir occasionally in between (removing the mixture from the base of the pan) till mixture is light brown in color this will take 10-12 minutes. When mixture is ready add amchur powder green chilles and coriander mix well and let is cool.
Method for rolling kachouris:
Divide dough in equal portions, roll out thick puris, place 2 teaspoon of stuffing in each puri Pull the edges of puris to wrap the dal filling.(like daal filled balls) Repeat the same process with the remaining dough portions.
Let the puris sit for 3 to 4 minutes before rolling.
Take filled puri on your rolling pin for flat surface with the joining side up, with the help of your palm, gently flatten them in circle.
Heat sufficient oil in frying pan on medium heat, drop 3 to 4 kachouris at a time, on medium to low heat fry them till they are golden brown in color from both sides.
Notes: : As daals are soaked overnight they are cooked easily, grinding without water helps in roasting the mixture as it stick less to the pan(using non stick pan there is no problem in roasting)
Dough is kneaded with chilled/cold water cause kachouris to puff up.
Shaping kachouris with the help of your palms prevents mixture to come out from kachouris and can spoil the oil.
In the same manner your can prepare aaloo ki kachouri , stuffed with boiled potatoes mixture, In Northern India it is very popular breakfast dish.

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Taryal Patata

Taryal Patata: as a name suggest it is simply fried potatoes, Everybody fries potatoes, but the difference is how you prepare the ingredients, it change the entire look and taste of your recipe. Not only in this recipe, every fried vegetable I use to peel (if required) the veggies , wash them thoroughly, let them air dry for 5 minutes and then after cutting into small pieces, finally fry, following this way you will get the outer layer of veggies crisp and will absorb less oil.

required for this recipe are:
Potatoes: 6-8 medium sized (diced)
Green chillies: 4-6 (finely chopped)
Salt : to taste
Cumin seeds: 1 teaspoon
Turmeric powder : ½ teaspoon
Coriander Powder: 1 tablespoon
Amchur powder: 1 teaspoon
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Oil: 1 and ½ tablespoon
Method: heat oil in kadhai, add cumin seeds and green chillies as they splutter, add potatoes, mix well , fry on high flame till the outer layer of potatoes start changing color to golden brown, simmer the flame medium to low, don’t cover the lid, stir in between after 4-5 minutes you can add salt and turmeric powder cook for another 4 -5 minutes. When potatoes are tender and cooked, add rest of the masala, mix well , fry for another 1 minutes. Serve hot, You can sprinkle lemon juice over it for tangy taste.

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BHINDI AALOO

Bhindi Aaloo is a simple and easy vegetable, cooked in almost every home, but again each individual cooks it in his/her way. BhindiAloo is easy to prepare and recipe of this season. The ingredients required for the recipe are:Bhindi (ladyfingers or okra): 200gms
Onions: 2 large size
green chillies: 4 Nos.
Salt as per taste:
Cumin seeds: 1 teaspoon
Potatoes: 2 large size
Tomatoes: 1 big size
Turmuric powder: 1/2 teaspoon
Corainder powder: 1 tablespoon
garam masala powder: 1/2 teaspoon
Amchur powder : 1/2 teaspoon
Oil: 1 & 1/2  tablespoon for frying.
Method:1.  Peel potatoes and make small pieces.
2.  Wash bhindis and let them air dry, remove head and tales of bhindi and cut them into small pieces, cut green chillies.
3. Chop onions
4. In a wide pan, you can take kadhai also, heat oil add cumin seeds, as they splutter add bhindi and potatoes, cook on medium heat, stirr in between, don't cover the lid.
5. As ladyfingers are little brownish in color and potatoes are cooked add onion and all other masalas(except: garam masala) mix well and cook for another 5-6 minutes.
Finally add chopped tomatoes , at this stage cover the lid, and cook for another 3-4 minutes, at last sprinkle garam masala over it.
Serve hot with Roti and curd.

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PANNA :REFRESHING DRINK (IN MICROWAVE)

In today's hurried life it is very difficult to spare time to cook so many dishes in a single day, following the conventional methods. Microwave is a helping hand to me in kitchen . In less time & unsupervised manner, many tasks can be compiled with the help of it. Earlier  I use to make panna in pressurecooker, it took much of time and gas stove was occupied with one vessel.  While using microwave , i can do my other work in kitchen. For making 8 glasses of panna following ingredients are required:

Raw Mangoes: 4 (big size) cut in 2 pieces each and deseeded
Water : 1/2 cup
Cumin seeds : 2 teaspoon
pepper corns: 8-10
black salt: 1/8 teaspoon
white salt: as per taste
sugar:  3 tablespoons
fresh mint leaves:for garnishing
Method:

• Place cumin seeds, peppercorn and black salt on the turntable of microwave on high power for a minute (alternatively while cooking raw mangoes, you can also roast them on turntable)and grind them to fine powder.
• In a microsafe bowl take raw mangoes and 1/2 cup of water, and micro high for 3 minutes, without sugar(if you are roasting cumin seeds and other masalas with it take them off after 2 minutes else they will get burnt.)
• add sugar and cook for another 1 minute.give it standing time(microwave is off and in a vessel in which you are cooking is placed in a microwave , with the help of heat in microwave food is cooked for addtional time- it is called standing time) .
• take off the bowl from MW, let it cool completely.
• with the help of knife peel the mango pieces.
• blend the whole mixture with the help of hand blender, strain and mix masala powder
• At the time of serving in a glass add 1/4 of panna and fill glass with chilled water mix well
• garnish it with fresh mint leaves.

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RAW MANGO CHUTNEY

Raw mango chutney should be made fresh when required , retains it goodness, color and flavours. I am posting recipe of raw mango chutney , simple recipe doesn't require any cooking.

Ingredients:
Raw mangoes: 4 Nos.
coriander leaves : 1 Bunch
mint leaves : a handfull
green chillies: 4 Nos.
Onion: 1 big size
cumin seeds: 1 teaspoon
Salt :as per taste

Procedure:

• Peel raw mangoes, discard seeds and chopp them roughly
• clean coriander and mint leaves
• peel onion and make slices
• mix all the ingredients (except cumin seeds and salt) wash throughly.
• in a grinding jar grind all the ingredints with cumin seeds to a fine paste, add salt according to your taste.

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PAKODI RAITA

Pakodi raita is also known as dahi phulki, a delicious accompainment with meal for summer. In this recipe I am using Amul buttermilk instead of curd, makes this recipe light. you can also replace amul buttermilk with curd according to your choice.
Ingredients:
Besan : 1 cup
Amul butter milk : 500ml pack
water : required for mixing with besan
salt : as per taste
oil : for frying
roasted cumin powder: 2 teaspoon

red chillipowder: 1 teaspoon
garlic: 6-8 pods(crushed)

Method: Mix besan, salt and water, the mixture should not be of pouring consistency(it should be thick)
beat the mixture thoroughly, till it is light and fluffy.(to check that it is ready take a drop in glass of water if it floats than it is ready for perfect pakodi.)
heat oil in a shallow pan and deep fry small pakodis till light color,(as we fry pakodis for kadhi) drain on absorbent paper.
In a serving bowl pour amul buttermilk, add salt and crushed garlic, mix pakodis, sprinkle chilli and cumin powder, serve chilled as an accompainment with main dish.

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BRINJAL FRY

 I like tala hua baigan with dal chawal , this is a simple recipe served as a side dish with easily avialable ingredients
Ingredients:
Big size round brinjals: 2
garam masala powder: 1/4 teaspoon
red chilli powder: 1/2 teaspoon
corianderpowder : 2 tablespoon
salt: as per taste
turmeric powder: 1/4 teaspoon
dry mangopowder: 1/2 teaspoon
crushed kasoori methi: 1/2 teaspoon
oil : for shallowfrying
Method

• heat oil in a wide frying pan
• cut brinjal in thin roundles, making cross marks on both sides with knife

• spread slices and shallow fry them till golden brown on both sides.
• check that brinjal is tender and well cooked.
• simmer the flame, mix all the masala powders in a small bowl.
• sprinkle masala powder evenly on top side of slices and turn the slices, cover both sides with masala, cook them on both sides
• serve as a side dish.

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KATHAL SABJI

Kathal(jackfruit) is my all time favourite, cooked in various ways, today I am writing the recipe of an easy version of kathal.
Ingredients:
Kathal : 250 gms
oninons: large size three
green chillies: 4
garlic pods: 10-12 crushed
ginger: 1" piece
tomatoes: 4 no.s large size
salt as per taste
turmeric powder 1/4 teaspoon
red chillipowder : 1/2 teaspoon
coriander powder: 3 tablespoon
everest : meat masala powder 2 teaspoon
oil : for frying
oil : 1 and 1/2 tablespoon
water: 1 tablespoon

Method:

• cut kathal in medium size pieces, deep fry them
• Grind onion and garlic in grinder just for few seconds, this will crush them
• grind ginger, chilli and tomatoes to fine paste
• in a pressure cooker heat 1 and a 1/2 tablespoon of oil roast onions till golden brown , add redchillipowder and tomato paste, roast for few seconds
• add rest of the spices and simmer the flame
• add fackfruit pieces mix well , roast for 5-7 minutes on low flame till oil seprates
• add one tablespoon of water, cover the lid and cook till 2 whistles

dish is ready serve with roti and salad.

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