VEGETABLE RAITA (CURD RECIPE)

VEGETABLE RAITA (CURD RECIPE)

Any type of raita increases the taste of food. There are many varieties of rayta but vegetable raita is superb for any dishes. Vegetable raita is the also favorite of all and is prepared for any religious or any special occasion.Let us start for making VEGETABLE RAITA

INGREDIENTS :-

* Curd - 1/2 kg

* Cucumber - 1 chopped in small pieces

* Tomato - 1 chopped in small pieces

* Capsicum - chopped in small pieces

* Boiled beetroot - 1/4 chopped in small pieces 

* Green chilli 1/2 piece - finely chopped

* Asafoetida -1 pinch

* Cumin seeds powder - 1/2 tsp

* Salt - as per taste

* Ginger grated or powder

* Black pepper powder - less than 1/4 tsp

METHOD :-

1. Beat the curd & mix salt, cumin seeds powder,ginger, asafoetida & black or red pepper powder  and all chopped vegetables 

2. Mix it well and garnish with some coriander leaves

3. Ready to serve VEGETABLE RAITA along with any main course dishes

NOTE:-

 ** I didn't use onion, but anyone like onion then can use chopped onion

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SARSON KA SAAG RECIPE (GREEN MUSTARD LEAVES RECIPE)

SARSON KA SAAG

In winter season SARSON KA SAAG is always available in the market.  Its best compliment goes with MAKKI KI ROTI and Jaggery(gur). When we eat butter along with sarson ka saag, its taste increase double. Then let us see how to make sarson ka saag at home.

INGREDIENTS:-

* Green sarson ka saag - 500 gm

* Spinach - 200 gm

* Bathua - 50 gm

* Tomatoes - 250 gm

* Ginger - 1'' piece

* Green chillies - 2 or 3

* Oil -2 tbsp

* Asafoetida - 2 pinch

* Corn flour - 1tbsp
* Carom seeds - 1/4 tsp
* Salt to taste
* Red chilli powder - 1/4 tsp
* Butter - 1 tsp for garnishing

METHOD:-

1. First of all clean sarson ka saag and place in strainer. Wash it properly under the open tap water.
2. Chop the leaves into pieces and place it with 1 big cup of water in the pressure cooker
3. Close the lid and let one whistle come and then switch off the flame
4. Let the lid of cooker open itself and take out the boiled saag into bowl for cooling it.
5. In the meantime make fine paste of tomatoes, ginger and green chillies
6.  Heat a kadai and pour oil in it. Now add carom seeds and asafoetida in hot oil.When it roasted put corn flour. After roasting for one second , put the tomato paste and red chilli powder.
7. On the other side grind the boiled sarson saag in coarsely form not in fine paste
8. Fry the spices till oil separates from all sides of gravy. Now add ground sarson saag, one glass of water and salt into tomato gravy. Stirring and mix it well.
9. When one boil comes, cook it for ten minutes on low flame
10. Now sarson ka saag is ready.
11. Garnish with butter or ghee and served with Makki ki roti

NOTE:-
If you like onion and garlic then you can fry along with the tomato paste. Please leave your feedback about my blog, it would help to improve my blog.

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Clean mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, also pour 1 small bowl of water and boil. After 1 whistle goes off, turn off the gas and let all of the pressure escape from the cooker.

SARSAON KA  SAG

500 gms desi sarson.. 300 gms palak 150 gms bathua. Ye approx hai upar neeche bhi kr sakti ho.. Sabko achhe se cut kro dho lo aur phir garlic ginger and green chilly paste daal ker boil krne ke liye rakh do.. Ek whistle ke baad sim per fifteen min.. Jab boil ho jaye tab thoda thanda hone ke baad mixer main grind kro just start stop.. Bilkul mahin mat krna.. Ab is poore saag main two tablespoons makke ka aata thode se paani main ghol kr mix kr dein aata kam bhi kr sakti ho.. Paani bhi add kr lena ab saag main aur iss open hi boil krne rakh do.. Ab alag pan main desi ghee jyada sa add kro one big onion chopped krke add kro... Bhoono.. Three desi tomatoes add kro add salt dhaniya powder garam masala and heeng.. Mix it bhoono and jab ho jaye tab saag main mix kro fifteen twenty min tak sim per pakao.. Paani apne hisaab se rakhna jyDa gaada na ho na patla.. Garam masala zra sa dalta haiMakki ki roti

OKRA RECIPE( BESANI BHINDI MASALA)

OKRA RECIPE(BESANI BHINDI MASALA)

Bhindi is also called OKRA. Bhindi is a signature southern ingredients like fried bhindi,pickled bhindi grilled bhindi and stuffed bhindi etc. Today we would make Besani bhindi masala.

INGREDIENTS:-

Bhindi Masala

INGREDIENTS:-

* Bhindi - 250 gm

* Oil - 2 -3 tbs

* Asafoetida - 1 pinch

* Carom seeds - 1/2 small tsp

* Turmeric powder - less than 1/4 small tsp

* Gram flour (Besan) - 2 tbsp

* Coriander powder - 1 small tsp

* Fennel powder - 1 small tsp

* Red chilli powder - 1/6 small tsp

* Garam masala - less than 1/4 small tsp

* Mango powder - 1/4 small tsp

* Coriander leaves — 1tbs chopped

* Salt to taste

METHOD:-

1. Wash Bhindi & let it leave in a strainer for 1/2 an hour that dry water from bhindi

2. Remove the stalks from upper side of bhindi.

3. Cut all bhindi into small sizes

4. Heat oil in a Kadai, add carom seeds  and asafoetida & let it crackle

5. Put turmeric powder, besan and roast it for 30 seconds. 

6. Add bhindi in it & let it cook. Keep stirring after 2-3 minutes

7. When it tender, put salt,fennel powder, garam masala, mango powder & red chilli powder. Mix it on high flame. Roast it by keep stirring for 2-3 times

8. Cover & cook for 2 minutes 

9. Now open the lid and keep stirring by spoon 

10. Bhindi would be ready in 5-6 minutes

11. Now take out in a bowl and garnish with green coriander leaves

NOTE:-

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DESHI TURAI VEGETABLE (RIDGE GOURD)

DESI TURAI KI SABJI

RIDGE GOURD

Desi Turai is called Ridge Gourd in english. Its taste is tastier than normal turai, but sometimes

it comes out bitter in taste. While peeling and cutting turai always try to taste one by one, otherwise sabji would be bitter in taste. It is available in summer season.  You can made not only in gravy form, but also in dry or stuffy, whatever you like. It can served with chapati paratha and rice. Let us see how does it look and to make this vegetable in gravy form.

INGREDIENTS:-

* Ridge Gourd - 250gm

* Cumin seeds - 1/4 tsp

* Salt to taste 

* Refined oil - 2 tbs

* Turmeric - small1/4 tsp

* Coriander powder - 1small tsp

* Red chilli powder - less than small 1 tsp

* Fennel seeds powder - 1/2 tsp

* Green coriander leaves - Chopped & washed

* Tomato - 2

METHOD:-

1. Cut Turai in length pieces & grind tomatoes  in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add Turai & salt, mix it well

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Turai ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & rice as you like

NOTE:-

* NO need to add water in this vegetable because in cooking time turai leaves water itself.

* If you like my recipe, leave your comments.

PAV BHAJI

PAV BHAJI

Pav bhajji is a street food famous in Mumbai, Gujarat and now pan-india. Healthy recipe with all the vegetables of your choice are put in it and eaten with pav, a round bread. Let us make PAV BHAJI

INGREDIENTS:-

*Potatoes - 2
* onion - 2

* Cauliflower - 1 very small

* Peas - 1 cup separate boiled

* Ginger - 1'' piece

* Garlic cloves - 4-5 count

* Tomatoes - 4 medium size

* Pav Bhaji Masala

* Salt - 1 1/2 tsp

* Turmeric Powder - less than 1/4 tsp

* Degi red pepper - 1tbls

* Oil & butter - 1+1 tbls

* Cumin seeds - 1tsp

* coriander leaves for garnishing

METHOD :-  HOW TO MAKE PAV BHAJI

1. Take washed cauliflower and potatoes and boil them in pressure cooker with a  whistle. 

2. Boil the peas separately.

3. In a pan, add cumin seeds to a tablespoon of cooking butter. Once they turn brown, add fresh ginger and garlic.

4. Add onions, saute them and once they are golden brown add pureed tomatoes. 

5. Once the curry is ready, add boiled vegetables and crush them with the help of spatula. 

6. Add any pav bhaji masala, with salt, haldi and deggi mirch ( because deggi mirch brings rich redness to bhaji and spicy tangy taste). 

7. To bring a hint of sweetness, add a tablespoon of ketchup.

8.Once the masalas are added to the curry, pour water in it and simmer your bhaji. Till the curry gets thickened.

9. Once, bhaji is cooked, add  another tablespoon of butter to add richness and taste to it. 

10. Enjoy with market bought pav.

NOTE:-

Many a put all the vegetables they like and boil them. You have that option too.

Thanks for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.

VEG MANCHURIAN (CHINESE DISH)

VEG MANCHURIAN

VEG MANCHURIAN is chinese dish that is best combination of NOODLES & RICE. Baby corn manchurian is also made by same method. In spite of veg balls baby corn dip in the grevy and baby corn manchurian is ready as starter. Baby corn recipe would share later on. Today i would share VEG MANCHURIAN RECIPE

INGREDIENTS FOR MAKING VEG BALLS:-

* 1 cup grated carrot
* 1 cup finely chopped cabbage
* ½ cup finely chopped bell pepper
*¼ cup finely chopped spring onion/scallion greens
*½ tsp  black pepper powder
*2 tbsp all purpose flour/maida
*2 tbsp cornflour
*salt to taste

METHOD FOR MAKING VEG BALLS:-

* Place all ingredient in a plate & mix well.Keep it aside for 15 minutes.

* No need to add extra water because moisture from vegetable comes automatically in dough

* Start to make ball from this dough

* Heat oil in kadahi and fry these ball untill get golden brown

FOR MAKING SAUCE GRAVY :-

INGREDIENTS:-

* Chop all vegetables like cabbage,carrot capsicum

* 2 tbsp onion
* 1 tbsp finely chopped celery (optional)
* 1 tbsp ginger
* 1 tbsp garlic
* 1 or 2 green chilies
* 1 cup of tomato paste or tomato puree 1/2 cup
* 1 tbsp corn flour dissolved in 2 tbsp water
* ½ tbsp soya sauce
* ½ tbsp vinegar
* 1 or 1.5 cup water or vegetable stock
* ½ tsp freshly black pepper powder
* Salt to taste
* Sugar to taste or maggi hot & sweet sauce

METHOD :-

* Heat oil in pan & add garlic ginger paste

* Put chopped onion and fry for few seconds. when it gets transparent, add vegetables 

* Fry all vegetables on high flame until it get tender

* take out all cooked vegetables in a bowl

* Place tomato paste or puree in hot oil and cook till it leaves oil around the sides

* Add 1 or 2 cup of vegetables stock or water of boiled rice .The taste of gravy becomes double.Plain water is optional.

* Add the crushed ½ tsp freshly  black pepper  powder and ½ tbsp soy sauce

* Mix well and the let the sauce cook for 1-2 minutes.

* Now slowly add the cornflour paste (1 tbsp corn flour dissolved in 2 tbsp water

really stir well and make sure no lumps are formed. the sauce will begin to thicken now.

* Add ½ tbsp vinegar, salt, sugar or maggi hot & sweet sauce and the veg balls to the sauce and gently stir. simmer for a minute.

* Serve veg manchurian hot garnished with some green coriander leaves. 

* Veg manchurian goes well with veg fried rice, plain rice and even bread or the indian chapati.

NOTE :-

In chinese dish spring onion ,celery ajinomoto etc is used . I made veg manchurian without these ingredient but  You can to add  easily as per your choice

Please share your comments

ALOO GOBHI MATAR KI SABJI

ALOO GOBHI MATAR KI SABJI

Aloo, Gobhi, Matar is side dish that is best combination of Puri, Paratha, & Chapati

It is quick, easy, simple & tasty vegetable to serve for someone. Let us try to make this vegetable

Cook time: 10 mins Prep time: 15 mins

Total time: 25 min

Ingredients

• 2 Medium size potato cut in to small size
• 1 cup of cauliflower florets
• ½ cup of green peas
• 1 tsp carom seeds
• 1 pinch of asafoetida
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilly powder
• 2 tsp oil
• 1''piece ginger(grated)
• 2 stems of coriander leaves
• Salt to taste

METHOD:-

1. Clean cauliflower florets in salt / turmeric water.
2. Heat oil and fry carom seeds,asafoetida, grated ginger. Add Potato saute gor 4-5 minutes then add cleaned cauliflower florets. Saute it and keep closed for 2 minutes.
3. Add green peas, saute it and again keep closed for 1 min. No need to add water.
4. Add all powders, sliced tomato and chopped coriander leaves. Stir well and keep it closed for final 3-4 minutes.
5. Cauliflower will get cooked from the moisture of tomato. Once potato peas and cauliflower are cooked, remove from heat.
6. Now garnish with coriander leaves & serve  with puri ,chapati, paratha 

NOTE:-

Please give your valuable comments 

Sweet corn Soup

SWEET CORN SOUP

Now winter is started so i thought to write blog on soups. Many types of soups can be made . Although many companies are providing preserved packed soup but no comparison of fresh flavoured soup at home. It is very easy to prepare at home Let's try to make soup at home and enjoy winter season at home.

Preparation:-

* 1 medium sized corn cob or one cup of american corn(packed) available in the market

* 1/2 tsp ground & crushed black pepper

* 1tsp celery (chopped) as per your choice

* 1tbs spring onion (chopped)

* 1tbsp olive oil or sunflower or butter as per your choice

* 2 cup of water, otherwise one cup water and 2 cup of vegetable stock

* Salt to taste

* 2 tbs Cornflour 

Method:-

* First of all boil the corn cobs and scrape the corn kernels from the cob

* About 2 tsp corn kernels keep aside

* Blend the remaining corn kernel with some water to a smooth paste

* Heat oil or butter in a pan. Saute the spring onion until it gets transparent

* Add chopped celery and saute for a minute

* Mix the corn paste and stir 

* Now mix water, & vegetable stock and stirring continuously

* Allow the soup to come to a boil

* Now add the black pepper, salt and remaining corn kernels 

* Stir & simmer for 2-3 minutes

* Mix cornflour paste in it ,stir and let it simmer for 2-3 minutes till the soup get thick and cornflour get cooked

* Hot sweet corn vegetable soup is ready to serve

Note :--

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P.S.  The image in the blog are for representational purpose only