AALOO KI SABJI( SIDE DISH) POTATO WITH GRAVY

AALOO KI SABJI

POTATO WITH GRAVY

ALOO KI SUBJI is best combination for Bedmi puri

PREPARATION TIME -15 MINS          COOK TIME - 15 MINS

INGREDIENTS:-

• Potato - 250gm 
• Tomatoes- 2 -3
• Green chillies - 2
• Ginger ` - 1’' piece
• Refined oil -  2 tbs
• Cumin seeds - 1/2 small tsp
• Turmeric - small1/4 tsp
• Coriander powder - 1small tsp
• Red chilli powder - less than small 1 tsp
• Kasuri methi  - 1/2 tsp
• Garam masala -less than 1/4 small tsp
• Green coriander leaves - Chopped & washed

METHOD:-

• Boil four potatoes and some crushed by hand
• Heat oil in a pan  and place cumin seeds and asafoetida 
• Let it splutter & then add tomato puree of two tomatoes
• Put salt, red chilli powder,turmeric powder,coriander and funnel powder
• Roast it till oil leaves all sides of tomato puree then add boiled potatoes pieces,mango powder & kasuri methi
• Cook it on low medium flame and let potato meld in tomato gravy. Mix garam masala 
• Switch off flame 
• Garnish with coriander leaves
• Serve it with Bedmi puri, PUFFY POORI Paratha, Kachori & Samosa & enjoy

NOTE:-

1. This is my tip that when you add potato in gravy add 2-3 piece of mango pickles to make it more tastier.

2. If you make this sabji  in kadahi cook for 15 minutes 

3. Kasuri methi is optional as you desire 

4. If you like onion  finely chopped and cook it after crackle cumin seeds then add tomato puree

Thanks for visiting my blog. Your feedback would help me to continue my best efforts towards my passion Cooking.

BREAD ROLL COATED VERMICELLI (BREAKFAST) SNACKS

BREAD ROLL COATED VERMICELLI

BREAKFAST  SNACKS

Bread roll Coated vermicelli  is new & favourite snack for everyone . Mostly people like it as brunch at breakfast time. Let us try to make BREAD ROLL COATED VERMICELLI

INGREDIENTS :-

* 1/2 bowl cooked mix vegetable , cauliflower, capsicum, french bean,carrot

* peas or sprouts depending on your choice

* 5-6 slices of white bread or brown bread or multigrain bread
* 2 medium sized potatoes non sticky

* 300 gm paneer (cottage cheese)

* 1/2 tsp dry mango powder

*1/2 tsp crushed black pepper

*  *1/4 tsp red chilli powder

* 1 green chilli, finely chopped
* 1/4 tsp garam masala powder
*1/4 tsp cumin powder
*1/2 tsp chaat masala

*1/ 4 tsp carom seeds

*1/4 fennel seeds

*1'' grated ginger
2 to 3 tsp chopped coriander leaves
salt as required

* 3/4 cup plain flour (maida)

*  vermicelli For coating

* Oil for frying

* Tomato ketchup to serve

INSTRUCTIONS:-

* Boil the potatoes.
* When they are still warm, peel and mash them .Mix all vegetables,peas or sprouts with cottage cheese and keep aside.
* Add the mango powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder carom seeds,funnel seeds,ginger and salt.

* Mix the whole filing well.

* First of all cut the all sides of bread

* Make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.

* Take a slice of bread and dampen it with water,

squeeze the water from the bread.

* place the filling in the middle of the bread.

* Roll the bread and close the edges so as to get an even outer cover

make all bread rolls this way and keep aside. 

* Mix the plain flour very well in 11/2 teacups of water. Put some salt & black pepper

 

* Dip the cutlets in this paste and roll into vermicelli 

* Heat oil and fry these bread roll coated with vermicelli  till they become crisp and golden in colour on medium flame.

* Drain the bread rolls coated vermicelli on kitchen paper tissues to remove excess oil.

* Serve the bread rolls coated with vermicell with tomato sauce or green chutney

Note :-

Please share your lovely comments. Awaiting for your feedback

BEL KA SHARBAT (WOOD APPLE SQUASH) बेल का शरबत

BEL KA SHARBAT(बेल का शरबत)

WOOD APPLE SQUASH

Today sharing very laziz summer cold drink BEL KA SHARBAT.This is excellent fruit with medicinal properties and very useful for stomach problems like constipation, loose motion and digestive problem. It is golden in colour that is why it is also called golden apple or wood apple.

Let us start to make BEL KA SHARBAT

INGREDIENTS:-

* Pulp of bel fruit - 1 cup

* Sugar to taste

* Water - 2 glass

* Ice cubes 

YOU CAN ALSO THIS JUICER,as i used this click on link to see http://amzn.to/2DynEAl

METHOD:-

* Place all ingredient in a mixer & mix it well. 

* Strain it with the help of strainer & cool it. 

* Serve & enjoy

NOTE:-

Increase taste you can use black salt, mint, lemon juice and roasted cumin powder. Once you try and share your feedback. Awaiting for your comments.

CARROT & YELLOW PUMPKIN KI KHEER

CARROT & YELLOW PUMPKIN KI KHEER

GAJAR & SITA PHAL (PETHA ) KI KHEER

Very healthy & refreshing dessert is made by carrot & yellow pumpkin. First time i tried at Gulati restaurant & liked it. I made it at home that was awesome in taste.Today i thought to share this delicious recipe to all my blog readers. Pumpkin (Yellow) is also called Petha,Kaddu & Sitaphal In different places in India. Let us start to make CARROT & YELLOW PUMPKIN KI KHEER

INGREDIENTS:-

* Full cream milk - 1ltr

* Carrot (Gajar) - 200 gm              

* Yellow pumpkin - 200 gm

* Sugar - 100 gm

* Almond - 6-7 

* Cashew nut - 5-6

* Raisin - 10-15

* Cardamom - 2-3 crushed

PREPARATION:-

* Peel carrot & yellow pumpkin, then wash

* Grate carrot & yellow pumpkin                        

* Almond dip in water for 6-7 hours and finely chopped all dry fruits

METHOD:-

* Boil grated carrot & yellow pumpkin in pan or pressure cooker

* Place milk in another pan and boil it

* When milk boils, add cooked carrot and yellow pumpkin in it

* Let simmer the milk on low flame & keep stirring in between without any mistake

* when kheer becomes thick, you can test by letting the kheer fall from stirring spoon

* Milk, carrot & pumpkin should fall together

* Now add sugar into kheer & let it cook for 2-3 minutes

* Now kheer is ready & turn off the flame

* Mix all dry fruits, raisin & cardamom powder

* Chill the kheer in refrigerator and serve in a bowl

NOTE:- I didn't use kesar but if you can add for flavour. Without adding kesar colour of kheer is superb.  Try & share your experience 

LACCHA PARATHA (FLAT BREAD)

LACCHA PARATHA

LACCHA PARATHA is very soft and layered flat bread. I thought to make laccha paratha would be complicated but i was wrong. Process of  making laccha paratha is very easy & want to share with my blog readers. Come and start to make LACCHA PARATHA

INGREDIENTS:-

* Whole wheat flour - 1 cup

* Oil or ghee - 1tsp

* Salt to taste

* Carom seeds - 1/2tsp

* Butter or ghee for applying on paratha

* Wheat flour for dusting

PREPARATION :-

* Place wheat flour in a bowl and add oil or ghee, salt and carom seeds

* Mix well and try to make crumbling consistency

* Add water to make the dough like smooth and hard

* Cover it for 10 to 15 minutes

* After that make a round ball from the dough to make a bigger roti by rolling pin

* Now apply ghee or oil on it and then dust on flattened bread with wheat flour

* Cut the strips of flattened bread 

* Start to fold strips one by one until the whole bread is folded in a circle

* Try to make flatten bread very carefully with a rolling pin putting less pressure

METHOD:-

* Heat griddle or pan on maximum flame

* Put rolled bread on griddle and cook it for about 30 second 

* Flip the paratha and repeat on other side

* Cook evenly both sides and prepare all paratha by applying ghee or oil

* Serve hot with any favorite vegetables

NOTE:-

Try and share your experiments or doubts. i would try solve your doubts.

RADISH LEAVES PARATHA (MULI KE PATAON KA PARATHA)

RADISH LEAVES PARATHA

MULI KE PATAON KA PARATHA

RADISH is english version of MULI that is available in many different colour. It is used in salads, & vegetables.Its leaves is also used in vegetables and paratha Today we make MULI KE PATAON (Leaves) ka paratha. Let us start

INGREDIENTS:-

• Radish with green leaves :- 2
• Salt - 1/2tsp
• Carom seeds - 1/4 tsp
• Ginger grated - 1/2” piece
• Green chilli finely chopped
• Mango powder - less than small 1/4 tsp

METHOD :-

• Separate Radish leaves & finely chop
• Wash thoroughly in water & keep aside in strainer till all water drain out
• Now place radish leaves in a bowl & mix all spices very well
• Make a dough of wheat flour with the help of water .Cover & keep aside for fifteen minutes
• After that take a dough like lemon size & roll it by rolling pin 
• Now take a little mixture and fill in the rolling chapati 
• Pick all sides of chapati and close
• Again roll it 6’’diameter and cook both sides by apply oil
• Now serve hot with chutney

NOTE:-

You try & share your comments 

EGGPLANT FRITTER ( BRINJAL PAKODA ) BEGAN KA PAKODA

EGGPLANT FRITTER( BRINJAL PAKODA)

BEGAN KA PAKODA

BRINJAL is also called Eggplant or Began . BRINJAL PAKODA (FRITTER) is made a snack in India . Its always good to eat a home made pakoda for better health. At sweetshops in India, the oil is reheated every time if something is to be heated or cooked. Everything is cooked in same oil, changes the texture of the oil and every cooked item leave its flavour which doesn't bring the right taste of  pakoda, that we can call fritter as pakoda too. I prefer to cook at home and tasty enough  not to resist. 

Let us prepare BRINJAL FRITTER

INGREDIENTS:-

* 8-10 small brinjal cut into round shape

* 1 cup -Besan or gram flour

* 2 tbs -Rice flour or cornflour

* ½ tsp -Red chilli powder/lal mirch powder

* ½ tsp -Turmeric powder/haldi

* ½ tsp -Garam masala powder

* ½ tsp -Ajwain/carom seeds

* ⅔ to ¾ tsp -Salt or add as required

* 1''-Ginger (grated)

* 2 Green chilli finely chopped

* ¼ cup -Water

METHOD:-

* Place gram, rice flour or cornflour & all ingredients in a bowl

* Make liquid batter ,consistancy like thread with the help of water as shown in picture & keep aside for 5 minutes for setting

* Heat oil in kadahi (wok) on medium flame

* Dip round piece of brinjal in batter 

* Place in Kadahi & deep fry  in oil till they becomes crispy & golden in colour

* Drain all pakoda and place them on a kitchen paper towel so that extra oil is absorbed.

* Fry the pakoras in batches this way. When done keep all of them aside.

*Serve hot EGGPLANT PAKODA with green coriander chutney or tomato sauce as you like

NOTE:-

Try these EGGPLANT PAKODA and share your comment