Aaloo gobhi ki sabzi

Aaloo – Gobhi ki sabzi

Aaloo-Gobhi ki sabzi (potato and cauliflower) is loved by almost all my family members on all occasions. This sabzi is part of our regular food menu. If we have some guests at home, then aaloo-gobhi ki sabzi will be part of the spread. You will also find this in any elaborate wedding feast!

Aaloo gobhi ki sabzi

Generally, all age groups like this. I remember that whenever during winter season we used to have sudden guests at my parents’ house, my mother used to prepare this sabzi with little extra oil and spices. We were instructed that this sabzi is only for the guests as quantity used to be less due to their unexpected arrival. The taste of the dish prepared by her used to be so out-of-the-world that my siblings and I always wished that guests shouldn’t be very hungry so that we will get to enjoy in sufficient quantity once they have eaten😀.

Children can think of anything, isn’t it!!!😇

Aaloo gobhi ki sabziSometimes, if cauliflower is sufficient in quantity, I don’t add potatoes.  It tastes equally good. But kids are fond of potatoes so you can add them…

There are a few more vegetables dishes in the blog. If interested, can take a look…Vegetables (Curries)

Ingredients :

Cauliflower 500 gms
Potatoes 2 medium size
Oil 5 tbsp
Cumin seeds (jeera) 1/2 tsp
Small mustard seeds(rai) 1/2 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Salt as per your taste
Green chillies chopped 2 – 3
Grated ginger 1/4 tsp
Dry mango powder (amchur) 1tsp
Garam masala 1 tsp

Water 1/8 cup, if later sabzi is not cooked and yet sticking to the bottom add 1/8 cup more.
Chopped green coriander leaves for garnishing

Process :

Cut cauliflower florets in small to medium size along with potatoes and wash them nicely.

Cauliflower florets

Chopped potatoes and cauliflower

Heat oil in a wok and add rai, hing and jeera.

Add cut cauliflower and potatoes along with chopped green chilies and grated ginger.

Add red chilly powder, coriander powder, salt and turmeric powder.

Mix everything and add 1/8th or 1/4th cup of water and cover the wok. Reduce the heat to sim and let it cook till cauliflower and potatoes turn soft. In between, stir 2-3 times.

When it is nearly cooked, add garam masala and dry mango powder, mix it well and again cover and cook it for 2-3 minutes. If you don’t want to use dry mango powder, add chopped tomatoes.

Sabzi is ready.

Add chopped green coriander leaves just before serving.

Aalo gobhi ki sabzi

 
Stir Fry Cabbage

Stir Fry Cabbage

Stir Fry Cabbage is the best way to feed this nutritious vegetable to all those fussy kids and husband who make faces seeing cabbage on the dinning table. This recipe was a big success in my house. Though I didn’t follow the authentic ingredients commonly used in stir fry dishes, I retained the healthy elements and still this stir fry cabbage came out really tasty!

Stir Fry Cabbage

Colourful vegetables are considered very good for health. So, here I have used both green and purple cabbage. I used tomato to get red colour which also gave tangy taste. Purple cabbage is more pungent in taste compared to green cabbage. Also added onions for white colour. So, overall the taste of four vegetables along with spices gave this dish a very nice flavour.

I avoided using soy sauce here as it’s high in sodium. Usually, I never use garam masala and onions in cabbage. But for this stir fry, I added a pinch of garam masala in the end and the overall result with the pungent cabbages, sweet onions, acidity of tomatoes and spicy green-chilies along with Indian spices created fantastic Stir Fry Cabbage dish!!

Stir fry Cabbage

Try this recipe, and trust me that this Indian style Stir Fry Cabbage will bring smile at the dinning table🙂.

For a few more vegetables and curries posts, you can take a look at this link too Vegetables (Curries)

Ingredients:

Chopped cabbage 250 gms
Medium size onion 2
Tomato 1 or 1 tsp lemon juice
Green chilies 2-3
Oil 3 tbsp
Rai (tiny mustard seeds) 1/4 tsp
Jeera (cumin seeds) 1/4 tsp
Hing (Asafoetida) 1/8 tsp
Turmeric powder 1/4 tsp
Salt as per your taste
Coriander powder 1+1/2 tsp
Red chilly powder 1/4 tsp
Garam masala 1/8 tsp

Process:

Chop cabbages length-wise. Wash and keep them in the strainer till the water drains out.

chop cabbages lengthwise

Chopped and washed cabbage

Similarly, chop onions and green chilies too.

In a wok or a pan heat 1 tbsp oil and stir fry onions till they are brown. Keep onions in a separate bowl.

Once again heat 2 tbsp oil and crackle rai, hing and jeera. Keep the heat on medium flame and immediately add chopped cabbages and green chilies. Add salt and turmeric powder, mix it well and keep stirring.

purple and green cabbage

Remember, cabbage should not turn completely soft. In stir fry dishes, vegetables remain crisp – that’s why they are cooked on slightly high flame. When you feel that cabbage is about to get cooked in the next 5 minutes, add coriander powder and chilly powder. Mix it well and keep stirring for 2-3 minutes. Add chopped tomato pieces, garam masala and onions. Stir for a minute and your Stir Fry Cabbage is ready to go with hot parathe or naan!!

Stir Fry Cabbage

 
Kaashifal ki sabzi

Kaashifal ki sabzi (pumpkin veggie)

Kaashifal ki sabzi (pumpkin veggie) always reminds me about my father. He always used to prefer kaashifal ki sabzi or pumpkin veggie for dinner, so that all family members can sit together and enjoy it with hot poori, curd and pickle. This used to be my favorite dinner also!

Pumpkin is basically sweet in taste. So chirpy green chillies, tiny pieces of raw mangoes or lemon juice gives this sabzi a perfect mixed taste of sweet, chirpy and slight tangy flavours.

Unlike other North Indian sabzis, kaashifal is not seasoned with our regular ria, hing and jeera. It is seasoned with dana methi (fenugreek). So the moment fenugreek seeds are added in hot oil, the fragrance spreads in the whole house and everyone knows that kaashifal ki sabzi is coming at the dinning table!!

For preparing Kaashifal ki Sabzi I always prefer to buy pumpkin which has green skin. Green ones are very soft and we don’t have to remove the peel while chopping pumpkin. This variety of pumpkin has lots of water in it, that’s why it gets cooked very fast. Nowadays, we are ordering online vegetables, so we get all varieties of mix pumpkin pieces. Other varieties of pumpkin are a little dry so while cooking add little water.

One more thing, while preparing pumpkin vegetable, add slightly more oil than usual. Trust me, you will feel like having chatpata pickle! Probably, I like pumpkin a lot, so either it is kaashifal ki sabzi or Kaashifal ka raita (pumpkin raita) I can just brag on and on…

Try this sabzi once, who knows this might be a new regular entry in your menu!!

Ingrediants:

Chopped pumpkin 1/2 kg
Oil          5 tbsp
Fenugreek seeds 3/4 tsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Chopped green chillies 3
Salt as per taste
Raw mango pieces(grated or chopped) /dry mango powder (amchur) /lemon juice
Water 1/8 cup (if pumpkin is dry)

Process:

Wash and chop pumpkin in small pieces along with skin (chilka).

Heat oil in a wok and splatter fenugreek seeds followed by chopped pumpkin pieces and green chillies.

Add salt, coriander powder, red chili powder, turmeric powder and salt. 

Mix everything and cover it. Let it cook on sim flame till pumpkin becomes soft. In between 2-3 times keep on turning pumpkin upside down for even cooking. When 90% pumpkin is cooked add tiny chopped pieces of raw mangoe or 1 tsp dry mango powder or 1/2 tbsp lemon juice.

Mix it well, cover it again and in 2-3 minuets Kaashifal ki sabzi will be ready! Serve hot with poori or parathas.

 

Chane ki daal with louki

Chane ki Daal with Louki (split baby chickpeas lentil with bottle gourd) is traditional North Indian cuisine. Louki (Bottle Gourd) is not a welcome vegetable for most of the kids. Well, if there is Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry) then its a different story altogether. But as kofte ki sabzi involves deep fried preparation we cannot prepare this in our daily regular meals.

Then how to feed kids this very nutritious vegetable? Try to add chana daal along with louki and this dull vegetable will turn into a delicious dish. Just before serving, add one spoon of pure ghee (clarified butter) in this daal and the taste goes to another level.

chane ki daal with louki

There is one more variety of chana daal/split baby chickpea lentil with spinach in the blog – If you are interested, please take a look…Daal paalak (split chickpea lentil with spinach)

Ingrediants:

Chana daal 3/4 cup

Louki 200 grams

Turmeric powder 1/2 tsp

Salt 1 tsp

Water 2 cups

Tadka (seasoning)

Rai (small mustard seeds) 1/2 tsp

Jeera (cumin seeds) 1/2 tsp

Hing (Asafotida) 1/8 tsp

Oil/ghee 3 tbsp

Red chilly powder 1 tsp

turmeric powder 1/8 tsp

Puree

2 tomatoes, 1 onion, 3-4 green chilies, tiny piece of ginger

Fresh coriander leaves for garnishing

A few points….
  1. You can reduce the quantity of louki.
  2. Cook chana daal on sim heat for at least 15 to 20 minutes as it takes slightly longer time to get cooked compared to other lentils.
  3. You can also add garlic in the puree.
  4. Ghee can be used to prepare tadka in place of oil.

Process:

Wash chana daal nicely and soak it in two cups of water for an hour. It will puff up nicely in one hour.

chana daalsoaked chana daal

After an hour, wash, peel and chop louki in small pieces. Add turmeric powder and salt in chana daal along with louki pieces and pressure cook it till chana daal becomes soft.

While chana daal is getting cooked, we will prepare tadka.  Wash and chop onion, tomatoes, green chilies and ginger and grind them in a mixer. Heat oil in a pan or wok and crackle rai, hing and jeera.

Add grinded puree in the oil and add turmeric and red chili powder. Cook till the water evaporates leaving only oil.

tadka for chana louki daal is ready

Daal must be cooked by now. Switch off the heat and remove the lid off the pressure cooker once it cools down.

chana daal is ready

Add this louki – daal in the ready tadka. If you feel that consistency is too thick, add hot water. Shift chane ki daal with louki in serving bowl and garnish with coriander leaves.

chane ki daalki louki

louki aur chana daal

 
Aaloo ki kachori

Aaloo ki kachori

Aaloo ki kachori reminds me very delicious food platter used to be prepared by my mother. Whenever at my parent’s house my maternal uncles used to visit us, my mother used to prepare proper UP (Uttar Pradesh) style food. There will be poori, dry potatoes veggie (which used to look like pickle because of extra oil and extra spices) one curry, curd with sugar or boondi ka raita and Aaloo ki kachori….. and sweets- that my uncles always used to bring, so mother never bothered to prepare.

This whole food served in steel thali (big size plate with edges) used to look so delicious that I always used to think that uncle’s visit should be more often 😋.

Among this whole platter my favorite used to be ‘aaloo ki kachori’. I have never tasted such wonderful kachori in any restaurant till now.

Aaloo ki kachori

Before marriage I had never attempted to prepare them independently. Actually I never dared to do, because I didn’t want to go through a disastrous attempt. But after marriage as we all do many experiments with food in kitchen, I too tried kachori. Taste was very good but a few of them tore and potato filling came out during frying.

Slowly over the years I continued making them and proudly can say that now I can fry every single kachori in perfect shape!!!!!!

Mother’s recipes and tips are always perfect despite the fact that they used to prepare everything with their guess work!!

For a few more snacks recipes you can check this link also… Snacks

Ingredients:

For preparing dough….

Wheat flour 2+1/2 cups
Salt 3/4 tsp
Carom seeds 1 tsp
Oil 2 +1/2 tbsp
Rava 1+1/2 tbsp (optional)
Water 1 cup +1/4 cup

Potato masala :

Boiled Potatoes
Dry mango powder, garam masala, salt, red chilli powder, asafoetida, chopped green chillies, finely chopped green coriander leaves(optional) and grated ginger(optional).

Oil, to fry

Tips :

  1.   We have to knead slightly loose dough than our regular chapati dough. Loose dough will be easy to roll with stuffed potato mix.
  2.    If you are feeling that the quantity of water is making dough very loose, then you can reduce some amount of water.
  3. Adding rava adds extra crunch to kachori  but if you don’t have, comfortably leave it.
  4.    Make sure that coriander leaves have no water in them, otherwise potato mix will be soggy and it will make rolling difficult. Also, mix will seep out while rolling and frying.
  5.   After boiling, keep potatoes in a strainer for some time so that all water drains out. Soggy boiled potatoes are not good for filling.
  6.   Do not prepare potato mixture 2-3 hours in advance. Salt in mixture will turn it soggy.
  7.   If you are preparing kachori first time, fry one kachori at a time, gain confidence and slowly you can do 2-3 at a time.

Process:

Take wheat flour, salt, carom seeds, rava in a broad pan to prepare the dough. Add oil and mix everything together.

IMG_20181125_081616962

Now start adding water to knead and prepare slightly loose dough. Cover it with a damp cloth and keep it aside.

dough for kachori is ready

Peel and mash potatoes and add all spices as per your taste along with chopped green chillies, coriander leaves and grated ginger. Mix everything together and potato mix is ready.

aaloo masala is ready for kachori

Start heating oil in a deep pan. During the time oil is getting hot we can start the preparation of filling and rolling kachori.

Take some amount of dough and prepare it like a smooth ball between your palms and roll it little bit with the help of rolling pin . If dough is sticky, use oil to grease your palms and at rolling surface.

IMG_20181125_084410115.jpg

Now add small amount of potato mix on the slightly rolled dough.

IMG_20181125_084428084.jpg

From the edges start collecting the dough with your fingers, bring it at the center, close it and pat it down lightly.

IMG_20181125_084516579

If required, again grease rolling surfer with oil and very gently roll stuffed dough carefully and evenly from all sides. Evenly rolled kachori will puff up nicely. Be careful that potato mix should not come out while rolling.

IMG_20181125_084757172.jpg

By now oil is hot enough for frying. Make sure that oil is not very hot  otherwise kachori will remain raw from inside. You can check the right temperature of oil by putting a tiny piece of dough in it. If it sinks in the bottom of the pan, oil is not hot enough to fry. If dough becomes brown immediately after adding into the oil , it’s too hot. With experience you will learn!!

Now gently slip kachori from the side of the pan and fry it by turning upside down gently a couple of times till it becomes brown and crisp.

deep fry aaloo ki kachori

aaloo ki kachori is ready!

Sometimes while frying kachori might open up and stuffing can seep out. It happens if you have rolled kachori very thin or it is overstuffed with potato mixture. Don’t panic, take out that damaged kachori and all that stuffing which is floating on oil with laddle and continue frying the rest of the kachoris.

Serve hot kachoris with your choice of chutney, sauce or dips!!

aaloo ki kachori

 

aaloo ki kachori

aaloo ki kachori

 

 
Stuffed Capsicum(bharva shimla mirch)

Stuffed Capsicum (bharva shimla mirch)

Stuffed vegetables like Stuffed Capsicum (bharva shimla mirch) add charm to your dinning table! Though preparation takes slightly longer time, but the end result is really really good. Stuffed Capsicum (bharva shimla mirch) can be done with boiled potatoes, paneer, roasted gram flour or simply with some spices of your choice.

From my childhood, I had always liked boiled potatoes filled stuffed capsicum a lot. I have experienced that the taste of capsicum is not much appreciated by everyone, but if you serve it in stuffed form, people really like it. After our marriage, in Chennai Manish and I had invited some of  his colleagues at home and I had cooked stuffed capsicum and I remember that everyone liked it a lot!
In Bangalore also my dear friend Padmaja had called me once to her house to cook stuffed capsicum, so that she can see the entire process.

Not exaggerating, but my mother-in-law also very much likes stuffed capsicum prepared by me. Once I packed for her when they were going back to Jaipur from Bangalore and got rave reviews.

So now you have enough reasons to give stuffed capsicum a try……

There is one more post in the blog in the category of stuffed vegetables, you can take a look at Stuffed chillies

Ingredients :

Green Capsicum

Potatoes

Finely chopped green chillies

Oil

Spices: salt, red chilli powder, dry mango powder(amchoor), garam masala, asafoetida(hing) and turmeric powder.

Process :

Boil potatoes in pressure cooker. Never let potatoes become over boiled where they get a big crack in between – this way water seeps in and they become soggy.

boil potatoes

Keep boiled potatoes in a strainer so that all water seeps out.

let potatoes dry

Peel potatoes and once they cool down, add all spices, mash them and mix everything together.

add spices

Mash potatoes along with spices

Heat a pan and add 1-2 spoons of oil and add ready mix of boiled potatoes. Keep on turning them upside-down from time to time to avoid potatoes sticking to the pan. Don’t add too much oil here as we just have to roast them lightly for 10 minutes.

roast potatoes little bit

Potatoes will stick to the pan as we have added only couple of spoons of oil. To avoid this use small pan support – it’s very helpful in slow cooking.

pan support

Once they are done, let them cool down.

potatoes are ready for stuffing in capsicum

Wash and dry capsicum. Always buy  vertically shaped small sized capsicum for preparing stuffed capsicum. With vertical shape,  it’s easy to deseed them.

Green Capsicum

To remove seeds, make a vertical cut.

make a vertical cut

Fill in the prepared potato filling. Don’t stuff too much filling, otherwise while cooking it will start seeping out.

stuff capsicum with potatoes mix

Heat the pan and add 4-5 spoons of oil, spreading all over the pan. Next, place all the stuffed capsicums and cover the pan.

cover the pan

Stuffed capsicum should be cooked on sim heat, so you can use small pan support again.

Keep on turning them upside-down till they are tender from all sides and done.

stuffed capsicum

Serve with roti, plain paratha or rice.

Stuffed capsicum is ready!

Bharva shimla mirch