Palak(spinach) Curry

Palak(spinach) Curry

Ingredients:

1. 500-600 gm chopped spinach 
2. 1 medium size potato (cut into 1/2" cube pieces)
3. 200 gm pumpkin(cut into 1/2" cube pieces)
4. 1 medium size brinjal (cut into 1/2" cube pieces)
5. 1 tsp fennel seeds
6. 1 tsp fenugreek seeds
7. 1 tsp black cumin seeds
8. 1 tsp mustard seeds
9. 2-3 green chilies 
10. 1 tbsp turmeric powder
11. 1 tsp sugar
12. 3-4 tbsp oil
13. Salt to taste

Preparation:

• Wash all vegetables properly and drain excess water.
• Take a cooking vessel and heat oil.
• Add  fennel seeds,fenugreek seeds,black cumin seeds, mustard seeds.
• Fry it for few seconds.
• Add potatoes, pumpkin and brinjal.
• Add salt and turmeric powder.
• Mix well and cook for 2-3 minutes.
• Add spinach and green chilies.
• Stir well and cover the vessel.
• Cook in medium heat until potatoes are tender.
• When water becomes dry then add sugar.
• Mix it and remove the vessel from heat .     

        Serve hot with rice and roti.

 Tips------

            Before cooking boil the spinach leaves for 30 seconds and drain excess water.

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Veg Pulao

Ingredients:

Veg Pulao

1. 3 cups fine cooked rice
2. 2 tbsp vegetable (olive)/white oil  
3. 2 tbsp butter
4. 1 tbsp cumin seeds
5. 2 tbsp grated ginger
6. 1 tbsp fennel seeds
7. 1 tbsp chopped garlic
8. 1 big chopped onion
9. 1 cup red and green chopped capsicum
10. 2-3 chopped tomatoes
11. 1/2(half) cups green peas
12. 3-4 chopped green chills
13. 1 tbsp garam masala ( green cardamon, clove, cinnamon stick) dry roast powder
14. 1/2 (half) tbsp turmeric powder
15. chopped coriander leaves
16. salt to taste

Preparation:

• Take a cooking vessel and heat the butter and oil.
• Add 1 tbsp cumin seeds and 1 tbsp fennel seeds.
• After few seconds add chopped onions, grated ginger and garlic.
• Stir well and add chopped green chills.
• Next add chopped tomatoes,turmeric powder, salt and capsicum.
• Add green peas and cook for few minutes.
• Add the cooked rice and spread garam masala.
• Mix them well and cook for another 3-4 minutes.
• Garnish with coriander leaves.

           Serve hot with dry roasted papad.

Tips-------

                Do not over cook the rice because it becomes mushy and loose minerals.

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Cauliflower Curry

Cauliflower Curry

Ingredients:

1. 1 large cauliflower cut into florets
2. 1 big chopped onion
3. 2 big tomato finely chopped
4. 1 big potato cut into medium pieces(1"cube size)
5. 1/2 cup soaked chickpeas (chhole) 
6. 1 tsp turmeric powder
7. 2 tbsps red chilli powder
8. 2-3 green chilli
9. 1 bay leaf
10. 1 tbsps cumin powder
11. 1 tsp cumin seeds
12. 2 tbsps ginger paste
13. 1 tbsps garlic paste
14. 1 tbsps chopped coriander leaves
15. 1 cinnamon stick (powder)
16. 5-6 tbsps oil
17. 1 tsp sugar
18. Salt to taste 

Preparation:

• Heat oil in a bottomed vessel and fry cauliflower lightly and keep aside.
• Next fry potatoes lightly and keep aside.
• Now add cumin seeds and bay leaf into remaining oil.
• Add chopped onion.
• Fry it till light golden brown.
• Add ginger-garlic paste.
• Fry again it for 3-4 seconds.
• Add chopped tomatoes.
• Cook for few minutes.
• Next add soaked chickpeas.
• Add turmeric powder, red chilli powder,green chilli, cumin powder,
• Stir well and cook it for 4-5 minutes.
• Now add fried potatoes and cauliflower.
• Stir again and add salt and sugar.
• Cook it 2-3 minutes and add water to boil.
• Cover the vessel and cook until it boil properly.
• Lastly spread  cinnamon stick (powder).
• Garnish with chopped coriander leaves.

          Serve hot with rice and roti.

Tips------

              Do not over cook it while boiling because cauliflower becomes mushy to cook long time.

           

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Veg Manchurian

Veg Manchurian

Ingredients:

1. 3 cups chopped cabbage
2. 1 cup chopped green capsicum
3. 2 cups chopped carrot
4. 2 cups chopped beans
5. 1 boiled potato
6. 2 cups chopped spring onion
7. 1/2 cup flour /maida
8. 3-4 tbsps cornflour
9. 1 tbsps ginger-garlic paste
10. 1 tbsps green chilli pest
11. 1 tsps black pepper powder
12. 1 tbsps sugar
13. White oil 
14. Salt to taste
15. 1 cup water

For Sauce:

1. 1 tbsps chopped garlic
2. 2 chopped onion
3. 1/2 cup chopped spring onion
4. 1/2 tbsps ginger paste
5. 3 chopped green chilli
6. 2-4 tbsps,
7. 2 tbsps tomato sauce
8. 2 tbsps chopped coriander leaves
9. 2 tbsps oil
10. 1 tbsps vinegar
11. salt to taste

Preparation:

• Take a bottomed vessel and heat oil for deep frying.
• Take a bowl and mix maida, 2 tbsps cornflour,chopped cabbage, chopped green capsicum,chopped carrot,chopped beans,boiled potato,chopped spring onion,ginger-garlic paste, green chilli pest, black pepper powder,sugar ,salt and little water.
• Make small balls from this mixture.
• Now fry balls on medium heat until golden brown and keep aside.
• Take another frying pan and heat oil.
• Add chopped garlic ,chopped onion.
• Fry it for few seconds.
• Add chopped spring onion, ginger paste,chopped green chilli, soya sauce,tomato sauce and vinegar.
• Add salt and 1/2 cup water.
• Cook it for 2 minutes.
• Mix 2 tbsps cornflour with water and pour into it.
• Stir well and and add fried veg balls.
• Cook it for 1-2 minutes.
• Garnish with chopped coriander leaves.

           Serve hot with plain rice, polau.

Tips----

           Use warm water to get better taste.

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Healthy Papaya Curry

Healthy Papaya Curry

Ingredients:

1. 500 gm green (young) papaya
2. 2 medium size potato
3. 3-4 tbsps oil
4. 1 chopped onion
5. 1 green chilli pest
6. 1/2 (half) tbsps red chilli powder
7. 1 bay leaf
8. 1 tbsps turmeric powder
9. 1 tbsps cumin powder
10. 1 tbsps coriander powder
11. 1 tbsps chopped coriander leaves
12. 1 tbsps cumin seeds
13. 1 tbsps ginger paste
14. 1-2 glass water
15. Salt to taste

Preparation:

• Take papaya and potato and cut into 1" cube pieces.
• Wash it and drain extra water.
• Heat oil in a vessel and add cumin seeds and chopped onion.
• Add bay leaf and fry it for few minutes.
• Now add papaya and potato.
• Add turmeric powder and salt.
• Stir and fry it for 3-4 minutes.
• Add ginger paste, cumin powder, coriander powder, chopped coriander leaves and  red chilli powder.
• Add green chilli.
• Mix well and cook for 2-3 minutes.
• Add water and cover the vessel.
• Cook until pottato and papaya boil properly.

          Serve hot with rice and roti.

Tips:

       If want more spicy than add black pepper powder.

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Poppy with Potato Curry

Ingredients:

Poppy with Potato Curry

1. 4 medium size potato
2. 3 green chilli
3. 5 tbsps poppy seeds(khus khus)
4. 3 tbsps mustard oil
5. 1 tea spoon turmeric powder
6. 1 tbsps red chilli powder
7. Salt to taste
8. 1 tbsps sugar
9. 1 glass water.

Preparation:

• Peeled the potatoes and cut into cube size .
• Wash it and keep aside.
• Grind poppy seeds(khus khus) with 2 green chilli.
• Add little water into it and make a thick paste.
• Heat oil in a cookware.
• Add potatoes and fry for 2-3 minutes.
• After that add poppy seeds paste.
• Add salt to taste.
• Add turmeric powder and red chilli powder.
• Reduce heat and stir well.
• Slit 1 green chilli and add with it.
• Cook for few seconds.
• Add sugar and mix well.
• Add water and cover the cook ware.
• Cook until potatoes boil proerly and water becomes dry.

          Serve hot with plain rice, roti.

Tips----

           Before grind soak poppy seeds in warm water for 10 to 15 minutes to paste quickly.
       
           Buy this fantastic  cookware to click below link .
         

Lodge Pro Logic 14" Cast Iron Wok, Black

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Green Peas Puri

Green Peas Puri 

Ingredients:

1. 4 cups flour/maida
2.  white oil for frying
3. 2 cups green peas
4. 1 tbsps ginger juice
5. 2-3 pinch cumin seeds
6. 1 dry red chilli
7. 2 tbsps fennel seeds
8. 1 tbsps red chilli powder 
9. 1 tbsps sugar
10. Salt to taste
11. 1-2 cups water

Preparation:

• Take a pan and heat it.
• Dry roast red chilli and cumin seeds until deep brown.
• Next grind it and keep aside.
• Take a big bowl and add flour, salt and 1 tbsps white oil.
• Add water and make a dough and keep aside
• Grind green peas and make a paste with little water.
• Now take a pan and heat 2-3 tbsps oil.
• Add  peas paste into it.
• Stir well and add salt to taste.
• Add roasted masala, chilli powder and fennel seeds.
• Add sugar and cook it for few minutes on low flame.
• Make small balls from flour/maida dough.
• Stuff peas paste into balls and again make a ball very carefully.
• Make like chapati or roti with stuffed balls.
• Repeat it to make one by one.
• Take a bottomed vessel and pour oil to deep fry.
• Heat oil and drop stuffed roti.
• Fry both side until light brown and press slowly with spatula.

         Serve hot with potato curry, chana dal,mutton kasha, chicken kasha.

Tips-----

              To make flour dough use warm water.

I used Lodge Pro Logic 14" Cast Iron Wok, Black nonstick bottomed vessel for frying peas puri.

 Lodge Pro Logic 14" Cast Iron Wok, Black

Its very nice and easy to wash.Just click above link and buy this product.

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