Sunday, 27 December 2015

Potato Fry / Aloo Ki Sukhi Sabji

Potato Fry or  Aloo Ki Sukhi Sabji, also known as batata Kachrya in Maharashtra is a best lunch time sabji which is just finger-licking when best accompanied with curd rice. Its just a stir fry, but a favorite of many.

Potatoes 4
Green Chili 1 slit
Curry Leaves few
Mustard Seeds 1 tsp
Asafoetida 1 tsp
Turmeric Powder 1 tsp
Salt as per taste
Freshly Chopped Coriander Leaves

Wash, Peel and chop the potatoes evenly. Soak it in a bowl of water until the tempering is done.

In a pan heat oil. Once heated, add mustard seeds, asafoetida, curry leaves and green chili. 

Once it splutters, add the chopped potatoes, discarding the water completely. 

Add turmeric powder and salt and immediately close with a lid.

Open in between and stir slightly, taking care that it doesn't sticks to the bottom. Follow this step until the potatoes are done.

Transfer to a serving plate and garnish with freshly chopped potatoes.

Sunday, 20 December 2015

Tawa Pulao

Tawa Pulao is a famous street food of Mumbai, and is liked by almost everyone. It is  made with cooked rice, and the special taste that is added is that of the pav bhaji masala. Though I skip eating this whenever I go to Mumbai, as its quite spicy, so I prefer making it at home, with normal spiciness and masala's. It tastes well with raita and papad. 

Cooked Basmati Rice 1 bowl
Onion 1, finely chopped
Tomato 1, chopped
Capsicum 1/2, chopped
Carrot 1/2 , chopped
Potato 1 medium, peeled and cubed
Peas 1/2 cup
Ginger - Garlic Paste 1 tsp
Cumin seeds 1 tsp
Pav Bhaji Masala 1 tbsp
Red Chili Powder 1 tbsp
Salt as per taste
Lemon Juice 1 tbsp
Freshly Chopped Coriander Leaves 2 tbsp

Keep ready the cooked basmati rice, so its better you have the rice cooked before hand.{This is my tip}. 
Before starting to make pulao, spread rice on a plate, add salt to the rice and keep aside.

In a pan, boil carrot, peas and potato adding needed water and little salt . Once done, switch off , drain and keep ready aside.

In a pan heat oil. Once heated add cumin seeds. As it splutters, add onion and saute for a minute. Now add ginger - garlic paste  and saute it well.

Now add tomato and cook till the tomatoes get mushy, and the raw smell goes.

Now add capsicum, and cook for a minute or so and then add the masala's - turmeric powder, red chili powder pav bhaji masala and little salt and mix well.{Dont add much salt as we have already added salt in the cooked rice}.

Its time to add the boiled vegetables - carrot, peas and potato and mix well. If you find it too dry, just add few drops of water, so that the vegetables get properly mixed with the masala's.

Once the vegetables are coated with the masala's, add cooked rice and gently mix. Check for salt consistency. 

Add a dash of lemon juice. Mix well.

Garnish with freshly chopped coriander leaves.

Serve with Raita and Papad.

Tuesday, 8 December 2015

Split Moong dal Khichdi / Chilkewali Moong dal Ki Khichdi

Split Green Moong Dal khichdi or chilkewali moong dal ki khichdi as known in Hindi, is a healthy and a comforting khichdi. It's also easy to prepare. In the cold winters, a hot pot of this khichdi along with kadhi and papad tastes just awesome. 

Rice 1 cup
Split Green Moong Dal 1/2 cup
Dry Red Chili 1
Salt as per taste
Turmeric Powder 1 tsp
Cumin Seeds 1 tbsp
Asafoetida 1 tsp
Ghee 1 to 2 tbsp
Water 2.5 to 3 cups

Wash rice and split green moong dal under running water and keep ready aside.

In a pressure cooker heat ghee. Once ghee heats up, add cumin seeds, asafoetida and dry red chili. Once cumin crackles, add rice and split green moong dal and saute for a minute.

Now add turmeric powder and salt and mix well. 

Now add water and allow to boil for a minute. 

Close the cooker and cook for 5 whistles.

Once the pressure releases, open and transfer to a plate.

Serve with papad and top with a dollop spoon of ghee and enjoy....

Saturday, 28 November 2015

Cucumber Raita

Cucumber Raita is a yogurt based side dish which is best with pulao, biryani, or any rice preparation and also along with roti / chapati sabji. It's easy and quickly made.

Cucumber 1 medium
Curd 1 cup
Salt as per taste
Red Chili Powder 1 tsp
Cumin powder 1 tsp
Chaat Masala 1/2 tsp
Freshly chopped coriander leaves 1 tbsp

Wash and remove the peel of the cucumber. Finely chop cucumber.

Transfer to a bowl.

Add curd.

Also add the spices - red Chili Powder, cumin powder, chaat Masala and salt. Give a nice mix 

Garnish with freshly chopped coriander leaves.

Serve with any rice preparation or roti/ chapati sabji.

It's better to prepare raita some time before to be served as the water from the cucumber with get mixed with the curd.

Saturday, 21 November 2015

Masala Papad

Masala Papad is a popular starter dish amongst many families when dining at a restaurant / hotel.  Go to any restaurant / hotel, masala papad is a first order placed by any group of generations. Its that tempting and delicious that from youngsters to elders prefer it. It's so easy to make too also. Papad is fried / roasted and topped with onions, tomatoes and some spices. The adding of lime juice makes a wonder to it.

Papad 1
Onion 1 finely chopped
Tomato 1 finely chopped
Green chili 1 finely chopped
Fresh Coriander leaves 2 tbsp finely chopped
Salt as per taste
Red Chili Powder 1 tsp
Lemon juice 1 tbsp
Sev{smaller size}1 tbsp

Let's make the topping for the papad first...

In a bowl take chopped onion, tomato, green chili, coriander leaves and add salt, red chili Powder and mix well. Add lemon juice and keep ready aside.

Lets roast the papad...
Roast the papad.
(I have roasted the papad directly on medium flame. Papad can also be fried).

Let's prepare the Masala Papad...
Take the roasted Papad in a plate.

Top it up with the onion tomato topping spreading equally all over. 

Garnish with sev.

Serve immediately.

Papad can also be fried or baked. Frying will give a much more yummier taste.

Serve immediately as the water left from onion, tomato, lemon juice from the topping will make the papad soggy in few minutes.

Friday, 13 November 2015

Matki Ki Sabji

Matki ki Sabji - is made of Moth Beans - a drought resistant legume also known as muth/moth is a perfect lunch time sabji, and its best with roti as well as rice. Its easy, simple and nutritious too. Just one main point is that the matki/muth has to be sprouted in advance. Its also available at vegetable markets, so that makes the work simple too as well. I some times make at home and sometimes purchase from the market. 

Matki / Muth / Moth Beans 1 cup
Onion 1 medium chopped
Tomato 1 medium chopped
Green Chili 1 slit
Ginger - Garlic Paste 1 tsp {optional}
Oil 1 tbsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida 1 pinch
Curry Leaves few
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Freshly Chopped Coriander Leaves
Water as per needed

Lets Sprout the Matki / Muth....
Firstly, wash and soak matki for 6 - 7 hours or overnight. 

Drain the water and transfer it to a clean muslin cloth. Press and drain out the excess water. 

Tie the cloth and place it over a plate and leave it overnight or for almost 1 to 2 days. Just check if the cloth is moist. If needed sprinkle some water.

On the second day, the matki / muth would have sprouted. 

This sprouted matki / muth is healthy, and it can be consumed raw as well as cooked.

Until the time you prepare anything out of it, keep it in fridge.

Though I have used ready made matki.

Lets make Matki ki Sabji...
In a pan , heat oil. Once heated, add mustard seeds, cumin  seeds. As it crackles, add asafoetida, curry leaves and green chili. Saute for a min.

Now add onion, and saute until onions are cooked.

Its time to add tomatoes. After adding, saute tomatoes till the raw smell goes and the tomatoes are cooked.

Now add turmeric powder, red chili powder, coriander powder and mix and cook for a minute.

Add sprouted matki  and stir well. 

Add salt and needed water {as per the sabji you prefer to be} and cook on medium to slow flame for about 10 - 12 minutes or until the matki is cooked properly. {In between check and stir the sabji, if needed add more water}.

Finally add freshly chopped coriander leaves.

Garnish also with fresh coriander elaves. 

Serve hot with roti / chapati or rice.

Submitting this post to herbsspicesandtradition - Event Announcement Hosting My Legume Event, Susan's page and Lisa's page Nov 2015 dated. 

Monday, 9 November 2015

Dariya Ladoo / Roasted Gram Ladoo

Dariya Ladoo / Roasted Gram Ladoo for this Diwali. Yes its Diwali time a festival celebrated all over India, a festival also called as the Festival Of Lights . Diwali is celebrated with a great Grandeur and feast. The environment itself is so pure that all get deeply into the festivity mood as that of lighting diyas, bursting crackers and of course a feast of sweets and snacks enjoyed and exchanged with friends and relatives.

I have made this Toran / Door Hanging to decorate my house.

Now onto the ladoo. I have earlier shared few Diwali Recipes, and today I am posting Dariya Ladoo or Roasted Gram Ladoo, which is easy and a traditional ladoo prepared on the occasion of Diwali and many other festivals too. Also its my favorite ladoo. Its easy, healthy and mouth melting ladoo. Once you put a bite, you will be tempted to have another one. 


Dariya / Roasted Gram 1 cup
Sugar 1/2 cup
Raisins few
Cashew nuts few
Cardamon Powder 1 tsp
Ghee 1/2 cup to 1/4th cup + 1 tsp + extra if needed for shaping ladoos


Firstly, dry roast the dariya till nice aroma is come, being careful of not allowing change the colour or over roast it. Allow it to cool. 

Secondly, Chop raisins and cashew nuts. Take a pan, add 1 tsp ghee and fry cashew nuts and raisins until golden brown. Now keep ready aside.

Now lets start preparing the ladoo...

Take dariya in a mixer, and grind to fine powder. Transfer it to a plate on one side.

Now grind sugar into fine powder and transfer to the same plate other side. 

Mix dariya powder and sugar powder well. {If needed it can be mixed by sifting it, so that dariya and sugar gets mixed equally, and if any coarse piece of dariya is left will stay out}.

Add fried cashew nuts, raisins and cardamon powder, and mix once. 

Melt Ghee.

Pour it over the dariya mix. After pouring warm ghee, immediately mix all together and start making ladoos. 

Once all ladoos are made, transfer to a air tight jar. 

If it is difficult to shape the ladoos, then add little more warm melted ghee, and keep shaping, as the ladoos will get shaped when its warm only.

You can skip roasting dariya. Roasting give a good extra taste, so I roasted.

Raisins can be avoided.

Related Posts Plugin for WordPress, Blogger...