Sunday, 29 June 2014

Beans Sabji

Beans sabji is a easy dish that can be prepared on a regular weekday. It is a healthy dish, though its liked by very few people as per my view, as I am also the one who sometimes avoid eating it. I do like the south Indian version of it called Beans Poriyal. Will also post the poriyal recipe ahead in the blog.
French Beans 1 cup, finely chopped
Onion 1, chopped
Tomato 1, chopped
Green chili 1, slit
Turmeric powder 1/2 tsp
Red Chili powder 1/2 tsp
Salt to taste

For Tempering:
Oil 1 tbsp
Mustard Seeds 1/2 tsp
Asafoetida 1/2 a pinch
Curry Leaves 4-5

Heat oil in a pan and add mustard seeds. Once it starts spluttering, add asafoetida and curry leaves.

Now add green chili and onion and saute till onions turn pinkish. 

Add tomato, and mix well. Allow tomato to get cooked.  

Now add the full cup of beans, also add salt and turmeric powder at this point. Cook for 1-2 mins, and add 1-2 tbsp of water and cover with the lid and allow to cook for almost 8 -10 mins. If needed, mix once to avoid sticking. If needed, add some more water.   

Uncover the lid, add red chili powder. Mix well. 

Garnish with Chopped Coriander Leaves.

Sending this post to Cook With Green announced at Merry Tummy Event.

I am submitting this post at - Event Announcement In My Veg Box Event, by Full Scoops and Citrus Spice as on 1st Dec 2014

Tuesday, 24 June 2014

Cabbage Sabji / Kobi Bateta nu Shaak

Cabbage potato sabji in Gujarati called kobi bateta nu shaak is a easy dish prepared regularly for lunch and tastes well with rotis. It is easy, with less ingredients. It goes well with hot rotis.
Cabbage 1 medium or 1 cup, Washed and shredded
Potato 1 medium, boiled and cut in medium sized cubes
Turmeric powder 1 tsp
Red Chilli powder 1 tsp
Salt to taste 

Oil 1 tbsp
Mustard seeds 1 /2 tsp
Asafoetida 1/2 tsp
Green Chili 1 cut lengthwise

Chopped Coriander leaves

Heat oil in pan and mustard seeds. As it splutters, add asafoetida, green chillies and sauté.  

Now add  the shredded cabbage and the boiled potatoes along with salt and turmeric powder and cover with a lid and cook on slow flame for about 6 - 8 mins or till the cabbage becomes tender and cooked.

Open the lid and add red chilli powder.

Garnish with chopped coriander leaves. 
Curry leaves can also be added while tempering.

Peas can also be added after the tempering for variation.

Chopped Tomato can also be added lastly after adding red chilli powder, for an extra taste. But if you are adding tomato, after adding it, you will have to cover with the lid for 1 - 2 mins and then its done. Then Garnish and serve.

Saturday, 21 June 2014

Rava nu Sheero / Rava Sheera / Sooji Sheera

I decided to post Rava Sheera as my Blog’s First Recipe. Its a Gujarati Sweet,  usually made as prasad during the full moon (poonam) for Lord Satyanarayan Bhagwan at most of the Gujarati Houses. Its rich and tastes delicious. One of my Favorites and very very easy to be made.

Rawa 1 cup
Sugar 1 cup
Ghee 1 cup
Milk 3 cup
Raisins few
Cardamom Powder 1 tsp

Blanched Almonds cut in julienne (long) few
Tulasi patta(leaf) if offered as prasad.

In a pan add 1 cup ghee and rawa and raisin and roast it properly till the rava leaves its aroma and turns light brown.

Now add milk and keep stirring till milk reduces.

Now add sugar and cook. Here the sheera will become thick, But once the sugar melts it will tend to become soft.

Now add the cardamom powder and mix well.

Garnish with almonds.

After adding sugar if also the sheera is quite thick, then you can add little milk to make it softer. 

You can add Almonds, Cashews roasted in ghee and add while adding the cardamom powder, if you like the crunch and want to make it more rich.
Related Posts Plugin for WordPress, Blogger...