Kadai Vegetable with Chapati

IMG_3651Hi friends! Hasn’t it been a while now since I posted a recipe? So, here you go. On a Sunday, sometimes I try making something different from our routine South Indian food. One of the Sundays I decided to make Chapati and Bhaji. Whenever I make North Indian side dishes for Chapati on Sundays, it is generally Paneer. This time, however, I wanted to try making something else and I found different veggies as well lying in the refrigerator. What more do you need? I decided to make Kadai Vegetable. I browsed on the net for a recipe and found one on Veg Recipes of India. I took the basic recipe from that page, but then, I did variations as per my taste.

Ingredients

For the Dry Masala Powder

1 tbsp. Coriander Seeds

½ tbsp. Jeera

1 inch piece of Cinnamon

3 Cardamoms

2 Cloves

4-5 Black Peppers

 

For the Wet Masala

2-3 Onions -roughly chopped

2-3 garlic Cloves

2-3 Dry Red Chillies

2 Green chillies (slit)

1 tbsp. Kasuri Methi

1 tsp. Turmeric Powder

1 tsp Saunf

Other Ingredients

2 cups of boiled vegetables (carrot, potato, green peas, beans, cauliflower) chopped

1 Capsicum (finely chopped)

½ tsp Chili Powder

1 tsp Aamchur (dry mango powder)

1 tsp Garam Masala

Water as per requirement

Salt as per requirement

Oil as per requirement

Finely chopped Coriander Leaves for garnishing

Method

  • Boil the vegetables and keep it aside. You can use whatever vegetable you feel like.
  • Dry roast the various ingredients for the Masala Powder. Do not over roast the same. Grind it.
  • In a Pan, heat 1 tsp Oil and when it heats, add saunf and jeera.
  • Add Garlic and red chillies and fry for a minute
  • Add in the roughly chopped onions and fry until translucent
  • Add the Kasuri Methi and fry for a minute and then add in turmeric and remove from flame
  • Add in little water and let it cool
  • Grind it into a fine paste once it cools down.
  • Roughly chop the tomatoes and grind it into puree
  • In a pan with 1 tsp Oil, fry the chopped capsicum until the colour changes a bit. Empty it into another container and keep it aside
  • Now take a pan with little oil and add in the ground wet masala paste and fry until it starts giving an aroma
  • Add in the tomato puree and fry well
  • Add the chili powder, dry ground masala powder, aamchur and garam masala and bring it to boil. Add water depending on the consistency you want
  • Add salt as per your taste
  • Add in the boiled vegetables and mix well
  • Add in the fried capsicum and mix well
  • Finally garnish it with chopped Coriander Leaves and serve hot with Chapati or rice

I hope you enjoy it. Do let me know how it turns out to be.

See you soon.

Cheers!!!

PC: Mayur Sarma

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Mixed Vegetables with thick Potato gravy- Recipe Time

20170201_094656Hey guys! Hope all of you out there are doing great!! I’m super ashamed of the fact that I always promise to blog often and then, just vanish into thin air. I’m sure most of you will not trust me when I say that this will be my comeback blog post, but this time, I swear, it will be. It really was some crazy two- three months. Starting today, I’m going to post every week.  Here I am today with a recipe which happens to be my own experiment. As always, the question that reels in most of our minds every morning, probably, is what new sabzi to make for chapatti? It was one such day yesterday when I was trying to figure out what to do with potatoes. I had a limited supply of potatoes which wasn’t sufficient for all of us. So, I decided to try out something different and I’m glad my hubby loved it. It is a proper North Indian gravy recipe.

Let’s quickly run through the recipe.

Ingredients

3 medium sized Potatoes – cut into cubes

3 medium sized Potatoes – roughly chopped

1 medium sized Tomato – roughly chopped

1 medium sized Capsicum – roughly chopped

200 gms frozen Green Peas

4 medium sized Onions finely chopped

2 flakes of Garlic

1 tsp Jeera

1 tsp Turmeric Powder

1 tsp Chili Powder

1 tsp Amchur Powder

¾ tsp Everest Sabzi Masala

1 pinch Sugar

1 tsp Oil

Finely chopped Coriander Leaves for garnishing

Salt as per requirement

Water as per requirement

Method

  • Cook the potatoes in a cooker in two separate vessels (the cubes should not get mixed with the roughly chopped ones) and keep it aside
  • Once it cools, take the potatoes which are roughly chopped and boiled and add garlic, ¼ of the finely chopped onions and ½ tsp chili powder and grind it into a fine paste by adding as much water as required
  • In a pan, take one tsp oil and heat it. Add Jeera to it and wait until it splutters
  • Add ¾ of the finely chopped onions along with little salt and fry till transparent
  • Add the tomato and fry until it becomes tender
  • Add the Capsicum and fry until it changes colour
  • Then add the frozen green peas and fry until it becomes tender
  • Add the boiled potato cubes, the ground paste and 1 tsp turmeric, ½ tsp chili powder, 1 tsp Amchur, 1 tsp Everest Sabzi Masala, Salt and Water as per your requirement (add water based on how thick you want your gravy to be)
  • Bring it boil
  • Garnish it with finely chopped Coriander Leaves

Serve hot with rotis or rice.

I’m sure you will enjoy this one. Boiled potato paste gives the gravy a thick base, making it an ideal accompaniment for Chapatti. You can add whatever veggies you find at home to make it healthier.

Why are you still here? Try this now!!!

See you guys again next week with something interesting..

Till then, Cheers!!!!

Recipe Time – Aloo Gobi Matar Masala

VA 1Hi friends. I’m too ashamed of myself for not having blogged for more than two months now! There were too many things keeping me busy and more than that my laziness did take over me.. To make up for all the losses, here I am, promising myself (this is the ‘n’ th time I’m doing this) that I will come very often now on My Space. Today I’m posting a recipe which I tried out two weeks ago. I was surprised at the result as everyone at home loved it. I came across this recipe online. This is one of the billion recipes I try out in the morning to make an interesting lunch box for my husband. So let’s check it out!

Ingredients

1 cup Potato (cut into cubes)

1 cup Cauliflower (the florets separated)

1 cup onion (finely chopped)

1 cup Tomatoes (finely chopped)

1 cup Green Peas

1 tsp turmeric powder

1 tsp chilly powder

1 tsp Amchur

1 tsp Coriander Powder

1 tsp Garam Masala powder

1 tsp Jeera

1 tbsp Oil

3-4 dried Red Chillies

A pinch of Hing

Water as per your requirement

Salt as per your taste

Method

  • Take oil in a pan and jeera to it. Fry for minute until the jeera splutters. Then, add dry red chillies and hing and fry for a minute.
  • Add in the onions and add salt. Fry until the onions turn golden brown.
  • Add in the Cauliflower florets and potato and fry for a minute.
  • Then, close the lid and cook until both cauliflower and potato becomes tender
  • Add the turmeric powder, coriander powder and red chilli powder, tomatoes and mix well.
  • Add the green peas and water as per your requirement and cook until tender(I added 1 cup water)
  • Add in the amchur powder and garam masala powder and mix well.

Yummy Aloo Gobi Matar Masala is ready to serve.

Serve it with rotis or rice.

Generally, I add salt while frying onions as it cooks faster that way and also cooks uniformly. I, later add salt in the end as per the taste.

So why don’t you guys try it out.. Come on, give it a go..

Cheers!!!

Mixed Vegetable Stir Fry

IMG-20141231-WA0000Hi friends… It has been quite some time since I blogged last. I have a variety of topics ready to blog about, but somehow because of my poor time management I end up postponing (procrastinating a lot, of late). I checked my blog to choose the topic I would come up with this time, and I noticed that I haven’t shared my recipes since long. So, here I come up with a different kind of side dish for chapatti, yet again. For most of you’ll it might be a common and simple sabzi (like, for instance, my mom would find nothing great in this). But for me it’s like ‘my idea’ of making use of all the vegetables that are found at home. I came up with this dish about four months ago. It was in my library on my laptop. That is when I decided that I should post this. This is a dish made out of my own cooking experience. The recipe for the Mixed Vegetable Stir Fry goes like this:

Ingredients

1-2 Capsicums – medium sized

1-2 Carrots – medium sized

1 small piece of cabbage (I used a small piece which was left over after making some other curry)

2-3 potatoes – medium sized

(All these veggies have to be cut into thin, long strips)

1 tbsp Jeera

1 tsp Coriander powder

1 tsp Ginger-Garlic-Chili paste

1 tsp Turmeric powder

1 tsp Amchur

½ tsp Chili powder

¼ tsp Garam Masala powder

Salt as per taste

Oil as per requirement – I used only 1 tbsp oil

Water – I used just few drops for sprinkling over the sabzi when it is almost done

Method

  • Heat oil in a pan and jeera to it. Wait until it splutters and then add ginger-garlic-chili paste and fry for a minute
  • Add the coriander powder, turmeric powder and chili powder, mix well and fry for a while
  • Add all the vegetables except capsicum and mix well
  • Keep stirring the same at intervals so that it doesn’t stick to the bottom of the pan. Do not add any excess water as the veggies have to be cooked in their own moisture
  • After these veggies are cooked add in the capsicum.

(Capsicum is added at this stage because it takes a shorter time to cook and it should not lose its bright         green color. If Capsicum is cooked too much it becomes pale green, which makes it very watery)

  • Add the garam masala powder and salt and mix very well
  • Sprinkle little water over the sabzi just before you switch it off

Serve hot with rotis

As you see, we do not add a lot of water to it. We are frying the vegetables without any excess water. This gives a crunchy taste to the sabzi, which I love. Though it is stir fry, I haven’t used more than 1 tbsp oil in it. The only point that needs to be taken care of is, you cannot multi task while making this sabzi. It needs a lot of your concentration. As you’re not adding water while cooking there are chances of the veggies being burnt while cooking in case you leave it for more than 5 minutes. You have to keep stirring it every five minutes to make sure it doesn’t stick to the pan or get burnt. A little hard work and the end result is a delicious sabzi ready to savour on with hot rotis.

Hope to hear from you after you try it out.

See you soon.

Cheers!!!

Cabbage-Potato-Peas Sabzi: My Delicacy on a Fantastic Friday

DSC_0823Hi friends.. Winter is here! I know, I sound very excited because the weather was getting a bit too warm back here at Mumbai. Being from Mysore, my only complaint was – why isn’t winter here yet when it’s already December. Now that winter is here, all of you make sure you enjoy the weather to the fullest as you never know when will get warmer again. You might get confused seeing the post headline. It isn’t Friday yet. This post pertains to what I did last Friday. I was too busy to get back here and post. So, I’m here now with my last week’s delicacy. This is once again a lunch box recipe – a quick recipe. Not much effort required. This bhaji has a touch of delicious taste because of the ingredients that go into it, thus making people who hate cabbage eat it relishing it. When my husband was given cabbage bhaji last time, he wasn’t that happy because of the bland taste of the bhaji. So this time, my idea was to give cabbage a new and interesting taste. I kept browsing on various sites and found this recipe. I made a little variation as per our taste. But I must say, it is worth the try. I’m so glad that my husband liked the bhaji and was surprised to know how the taste of cabbage changes when it is fried rather than boiled. Without wasting time let’s rush and see how the healthy and delicious Cabbage-Potato-Peas Sabzi is made.

Ingredients

3 cups Cabbage shredded
1 cup Potato
¾ cup green peas
2 green chilies – finely chopped
¾ tsp Hing
1 tsp Turmeric Powder
1 ½ tsp Red Chili Powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
½ tsp Amchur Powder
1 tbsp Curry leaves
A pinch of Garam Masala Powder (very little, just for the flavor)
Oil as per requirement – I used 1 tbsp
Salt as per requirement

Method
o Heat Oil in a pan. Add mustard seeds to it and let it crackle.
o Add the cumin seeds and wait for a minute until the color changes slightly.
o Add in the chopped green chilies and fry for a minute.
o Add in the curry leaves and fry for a while.
o Add in the hing and fry. Be very careful at this stage; do not let the hing burn.
o Add turmeric powder and amchur powder.
o Now add in the shredded cabbage, potatoes and green peas and mix well.
o Now add the red chili powder, garam masala powder and salt and again mix well.
o Make sure you keep tossing the bhaji while it is on heat every 5 minutes.

Your healthy delicious Cabbage-Potato-Peas Bhaji is ready to serve with rotis.

Try it out without fail as it hardly takes 25-30 minutes of your time. This sabzi doesn’t consume any water. I didn’t add even a drop of water. That is the reason why the cabbage remains crisp. All the vegetables in the bhaji remain crunchy and thus, it has a refreshing taste when one is bored of the boiled taste of the vegetables. It is as well healthy because the amount of oil that goes into it is very minimal.

Hope you enjoy the recipe!

Cheers!!!