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.

 

Spicy lachhedar Podina Paratha

Paratha (Indian flat bread roasted with oil) is my all time favorite in all three meals of the day. And if it is spicy lachhedar podina paratha (Layered flatbread with fresh mint leaves) with a mix of wheat flour and gram flour, I can have it daily in breakfast with Kairie ki loungi (raw mango dish) or Raw Mango Chutney with Jaggery. Even though now I have significantly controlled my food cravings and breakfast is always very healthy, I will come jumping with joy if you are inviting me over breakfast to have spicy lachhedar podina paratha!!

Usually plain paratha or stuffed paratha is prepared with wheat flour. But lachhedar paratha is prepared with maida (white flour) as maida is very elastic making it easier to create multiple layers. But I hardly use maida for my daily meals. It is always wheat flour rotis for lunch and dinner. So I decided to prepare lachhedar paratha also with wheat flour. Along with wheat flour I added gram flour too. Gram flour turned paratha crisp and it enhanced the taste.

There are a few more recipes on different parathas in the blog. You can take a look:

Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)

Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Methi ke parathe

Ingredients :

80 gm gram flour (besan)
80 gm wheat flour
1 tsp salt
1 tsp red chilli powder
1/8 tsp asafoetida (hing)
Fresh mint leaves chopped 1 /4 cup(optional)
1 tsp cumin/carom seeds
3/4 cup Water ( reduce or add if required)
Dry wheat flour for dusting
Oil for roasting paratha

Process :

Take wheat flour, gram flour, salt, carom/cumin seeds, red chilli powder and chopped mint leaves in a broad vessel and prepare soft dough with the help of water .

deesplatter.com

Take a small portion of dough (50-60 gm) and smear it in dry flour and roll that between your palms in round shape. With the help of rolling pin, roll it evenly from all sides. If required, use dry flour while rolling.

Brush it up with oil.

Spread wheat flour all over it.

Carefully fold it into pleats, press them gently and again spread some dry flour around and roll it.

If you are using white flour, then at this point, we will stretch it vertically, but as wheat flour doesn’t have that elasticity we will straight away roll it in a round shape.

Again apply some dry flour and roll evenly with the help of the rolling pin to get a round shape.

Heat griddle (tava in Hindi) and place the paratha on it. Flip to the other side when tiny bubbles start appearing from one side. Follow the same for other side too.

 

When paratha is roasted nicely from both the sides, take it off from tava and serve hot crisp lachhedar paratha with curd, pickle or any chutney.

If you want to try lachhedar paratha without podina, then just don’t add mint leaves and follow the same process. See those layers – aren’t you dying to try!!

 

Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Radish (mooli) is used as a vegetable for lunch or dinner, as salad and during breakfast as mooli ka paratha ( wheat flour flat bread stuffed with spicy radish). Mostly people either like radish or they don’t like it at all. Nobody compromises to have it in any form.
Generally in India people use white radish. At my parent’s house during winter season just before lunch my mother or I used to pick fresh radish from our kitchen garden for salad. You just can’t beat the taste of home grown fresh vegetables!!

Winter season is the best time to enjoy hot food. Generally in North India plain paratha or stuffed paratha is very common for breakfast. But at our house everyone used to be in a hurry to go to the school or college early in the morning so stuffed parathas were always prepared for dinner. Memories of having hot parathas in the kitchen with all family members is very nostalgic memory at my parent’s house.

I have a few more posts on stuffed parathas in the blog….

Aaloo ka Paratha (paratha with spicy potato stuffing)

Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion)

Ingredients:

To prepare radish masala:

3 medium size radish, 2 chopped green chillies, grated ginger, 1 tsp oil, salt, red chilli powder, dry mango powder (amchoor), turmeric powder, asafoetida and garam masala.

For paratha:
Wheat flour dough, dry wheat flour and oil.

Process :

Wash, peel and grate radish.

Heat 1 tsp oil in a pan and add grated radish , chopped green chillies, grated ginger and all spices.

Mix it and cook radish till the water completely evaporates.

Prepare wheat flour dough and heat tava. Take a small portion from the dough, approximately 50 gm and make a round ball, apply some dry flour on it and roll it in a small round shape.

Place some radish masala (just about 35 to 40 gm) on it and seal it by pinching from all the sides.

Again apply some dry flour and roll this in a round shape carefully and evenly from all sides. Don’t put too much pressure while rolling.

Carefully Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side also.

If you have rolled paratha evenly, it will puff up beautifully.

Serve hot  mooli ka paratha with curd, chutney, butter or pickle!!

 

 

Dahi waale aaloo (Potatoes with buttermilk)

Dahi waale aaloo or chach vaale aaloo ki sabzi or boiled potatoes cooked with buttermilk is a traditional Rajasthani cuisine. Rain was scarce in Rajasthan till few years back. So getting vegetables was very difficult, specially during summer. Therefore, people invented a few dishes so that they don’t get affected due to lack of rain and could taste variety. One such dish Mangodi ki subzi  is already in the blog. Dahi ke aaloo is another such interesting dish where curry is prepared with buttermilk and along with regular spices boiled potatoes are added.

Curd is such a simple ingredient but you can create veritable dishes with it. I love using curd in my savoury dishes for regular meals like raita, sabzi or Besan ki kadi. The best part about Dahi ke aaloo is that it doesn’t require onion, garlic or even tomatoes. So you can have it during your one-time fasting meals.

Ingredients :

5 medium sized boiled potatoes
Curd 300 gm
3 cups water

Oil 2 tbsp
Jeera (cumin) 1/4 tsp
Rai 1/4 tsp
Asafoetida powder 1/8 tsp

Turmeric powder 1/2 tsp
Coriander powder 1 tbsp +1 tsp
Red chilli powder 1 tsp
Green chillies chopped 2
3 tbsp water
Salt as per your taste

Garam masala powder 1 tsp
Oil 1 tsp
Dry red chillies 2
Chopped green coriander leaves

Process

Wash, boil, peel and mash potatoes in medium chunks and keep them aside in a bowl.

In a separate bowl churn curd nicely and add three cups of water and churn it again for a homogeneous mix (this is how we prepare buttermilk (chach) in India).

Heat 2 tbsp oil and splutter rai, jeera and asafoetida (hing) in a wok. Add red chilli, coriander and turmeric powder and chopped green chillies followed by 3 tbsp water. On sim heat let the masala get cooked for 5 minutes. Stir in between to avoid burning.

Once masala is cooked take out 1 tbsp out of it and keep it separate to be used later.

Add buttermilk in the wok once oil can be seen on the sides of masala. Increase the heat to high and keep stirring this mixture with quick movements until it starts boiling. Fast speed stirring is very important as otherwise buttermilk will curdle (phat jayega).

When buttermilk starts boiling, add mashed potatoes along with the salt.

Now reduce the heat to sim and let it cook for half an hour. It can be cooked on medium heat for 15 minutes but I like curries or gravies to be cooked on sim heat. Slow cooking enhances the flavor of dish.

Switch off the gas after half an hour and add garam masala powder and chopped green coriander leaves. Dahi ke aaloo or potatoes cooked in buttermilk are ready!!

Remember we had kept a little quantity of masala separate. We will use it now. Heat 1 tsp oil and roast dry red chillies in it for half a minute and add masala.  Just before serving pour this in dahi waale aaloo and impress your guests and family members!!

 

 
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