Aloo soya saag sabzi


Eating healthy is what we all give more importance too and definitely one should give also.As winter is approaching and market has started getting fresh saags and eating seasonal is always the best.Soya saag is also called dill which has a very strong aroma to it.

The best way to make is just keep it simple, without adding any masalas. Here potatoes are boiled before using.A typical UP style of making and the best taste comes when it is cooked on open fire/chulha.

Indulge this Aloo soya saag with jowar ki roti or makke ki roti.No,that doesn’t mean you can eat them with rotis.Have them the way you like.

If your kids are fussy one in eating like mine just roll the aloo soya saag in roti with some ketchup and serve, believe me it will be vanished in a minute.

So let’s see what all ingredients are needed to make this saag with the method

Do check out my You Tube Channel for detailed video Purvanchal’s Tadka

#purvanchalstadka #traditional #indiancooking#foodbloggers#indianfoodbloggers#aloosoyasaagrecipe#dillleaves

Aloo Soya Saag

Aloo soya saag

Serves 5

Ingredients

  • 5 potatoes boiled and peeled
  • 250 grams Soya/dill leaves
  • 2 onions chopped finely
  • 2 tomatoes chopped
  • 3 green chillies chopped
  • 1/4 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 1/4 tablespoon haldi powder
  • 4 to 5 garlic cloves chopped
  • 1 tablespoon mustard oil

Method

  • First wash the leaves well and chop them
  • Cut the potatoes into 4 parts or cubes
  • Heat oil in a kadhai
  • Add rai let it splatter
  • Add green chillies and garlic
  • Saute
  • Add chopped onions and saute till translucent
  • Add chopped tomatoes
  • Mix well let it cook for a second
  • Add salt and haldi powder
  • Mix well
  • Now add potatoes give it a nice mix
  • Add in chopped dill /soya leaves
  • Mix well with rest of the ingredients
  • Close the lid and cook for a minute
  • Open the lid again give it a mix
  • Your garma garam/piping hot Aloo soya saag is ready to be served
  • Enjoy it with your desired bread or rice
  • Hope you liked the recipe
  • Until then keep exploring……
Chopped tomatoes n onions

If you wish you can use any oil instead of mustard oil in this saag

Sem phali sabzi/Lima beans


Sem phali is a very simple indian sabzi which any one can make with simple ingredients from the kitchen, nothing fancy about this.Before cooking the phali you need to clean them properly by peeling off the sides and cutting the beans.There’s one more thing to add here, if you break them with your hand it tastes much better than the cut one (using knife) that’s what my MIL says and even I believe that.

So let’s get the recipe straightaway

#purvanchalstadka #foodbloggers #semphali#beans#limabeans

Semphali sabzi

Ingredients

  • 250 grams semphali/board beans/lima beans
  • 2 onions chopped
  • 2 green chillies finely
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon amchur powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/4 tablespoon hing/asofetida
  • Salt as per taste
  • 4 tablespoon mustard oil
  • 1/2 tablespoon mustard seeds/ rai
  • 2 tomatoes chopped

Method

  • Very first step is to wash and clean the beans

  • Next is heat oil in a cooker
  • Add in mustard seeds let them crackle
  • Now add green chillies and onions
  • Saute till translucent
  • Add in ginger-garlic paste
  • Cook till the raw smell changes
  • Add tomatoes
  • Cook till soft
  • Now add in chopped beans
  • Mix well
  • Add all the spices, including hing
  • Saute for a minute
  • Now add just less than half cup water
  • Only that much water so that it doesn’t get burnt
  • Add salt
  • Cook on low flame till 2 whistle
  • Off the flame
  • Let it cool down completely
  • Serve it with rotis
  • Your semphali sabzi is ready
  • Until then keep exploring…..

Pyaaza Bhindi/ladiesfinger


Bhindi is my favourite veggie and i love eating them any time. Bhindi is cooked in many ways like gravy, masala or deep fried.I have already shared http://kurkuri bhindi do try it out.let me just remind you that Bhindi or okra is a bit sticky and if you cook them straight out of the fridge they will definitely turn out mushy. So I would suggest you to wash and chop the bhindi overnight or 4 to 5 hours before cooking .I have not used masala here,if you wish you can.

So, let’s get the recipe

#purvanchalstadka #foodbloggers#indianfoodblogger#nagpurfoodblogger#indiancooking#pyaazabhindi#okra#ladiesfinger

Ingredients

  • Half kg bhindi/okra
  • 1 onion slit long
  • 1 onion cut into cubes
  • 3 to 4 green chillies
  • 1/2 tablespoon mustard seeds
  • 1/2 tablespoon jeera /cumin
  • 3 to 4 garlic
  • Curry leaves
  • 1 tablespoon salt
  • 2 tablespoon mustard oil

Method

  • Heat oil in kadhai add in mustard and jeera seeds, let them crackle
  • Add in green chillies with long slit onions and saute for a minute
  • Now add in bhindi and cook on low flame for 5 minutes
  • Then add garlic and curry leaves
  • Mix it well
  • Add salt cook for 10 minutes on low flame
  • When you notice bhindi is almost done then add in onions cut in cubes
  • Give it nice mix
  • Cook for few seconds or till onion turns soft
  • Off the flame
  • Your Pyaaza bhindi is ready
  • Enjoy them with roti

Laal saag bhaji/Amaranth leaves bhaji/How to make Laal saag/Red spinach/ Amaranth leaves


We all know eating greens is very important and Laal saag is full of iron and vitamin which any vegetarian can’t say no to.I would suggest every individual to include these saag in their diet for a good health. I have made a simple stir fry here,there are many ways of making this laal saag best this can be enjoyed with bhakris or another words Bajra or jawar rotis,they taste delicious.These leaves have to be properly washed before cooking as it has a lot of mud .we need only the leaves part, rest can be discarded. Lets se what goes in making this saag

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #laalsaag#amaranthleaves#redspinach #sabzi

Ingredients

  • 500 gram laal saag/Amaranth leaves/red spinach
  • 3 onions slit long
  • 5 to 6 garlic cloves chopped
  • 2 green chillies slit long
  • 1/2 tablespoon salt
  • 1/4 tablespoon jeera
  • 1 to 2 tablespoon mustard oil

Method

  • Wash and chop the leaves fine and remove in a strainer
  • Heat mustard oil in a kadai,add jeera let it turn brown
  • Add in green chillies, saute
  • Add onions and garlic
  • Cook till soft
  • Add in the laal saag with the salt
  • Close the lid and cook for 5 minutes
  • After 5 minutes open the lid and mix the saag well
  • Cook on low flame only
  • Cook till water has dried up
  • And the oil oozes out from the sides
  • Your laal saag or red spinach sabzi is ready
  • Have them with rice and dal or roti

Rataloo ke patte ki sabzi/sweet potato leaves bhaji/ How to make sabzi from sweet potato leaves


Lately i have started my kitchen garden a small one,and one of our family friend just gave me these sweet potato sapling, and i planted it in my pot,these creepers have grown so fast with lovely and tender leaves .I have heard from many people that these leaves taste bitter and are poisonous, but believe me i have ate this and still surviving 😁jokes apart.No they are not at all poisonous, infact a healthy veggie to eat.A complete no fuss recipe with few ingredients involved

Let’s get the recipe

#purvanchalstadka #foodbloggers #sweetpotato#indianfoodblogger #drysabzi

Ingredients

  • Bunch of fresh and tender sweet potato leaves
  • 1 onion chopped
  • 2 green chillies finely chopped
  • 2 garlic cloves
  • 1 tablespoon oil
  • 1/2 tablespoon salt
  • 1/4 tablespoon rai/mustard seeds

Method

  • Wash and finely chop the leaves
  • Heat oil in a kadai,add rai let it splatter
  • Add in green chillies and garlic
  • Saute it for a minute
  • Add onions and cook till transparent
  • Add in the chopped leaves with salt
  • Cover with the lid and cook on low flame
  • After 3 minutes open the lid and cook till oil oozes out from the sides
  • Or till golden brown
  • Healthy and nutritious sabzi is ready
  • Have them with roti

Stay fit and healthy eat your greens more and eat local and seasonal food.

Muli ke patte ki sabzi/Raddish leaves sabzi/How to make muli ke patte ki sabzi


Talking about life you can say its unfair,if it would have been fair this world wouldn’t work …right??live it with whatever you have .if you keep think everyone looks so happy,they all are blessed and why not me,which thought itself is wrong i know.in this world everyone is facing some or the other problems in life which we might not know, just by judging people’s faces you can’t decide what’s going on….right,start searching happiness in all the little things you do, even if you are cooking or cleaning it is not that some one will come give you happiness, buy your happiness thats it,what makes you happy won’t be same with others,just be yourself

People with positive approach are the one’s i love,so keep smiling and spread happiness

Today i am sharing muli ke patte ki sabzi or leaves of raddish a healthy and nutritious one without much spices used here…lets get the recipe

Ingredients

  • 1 cup muli ke patte
  • 1 raddish/ muli sliced
  • 1/4 tablespoon jeera
  • 2 green chillies finely chopped
  • 1 tablespoon oil
  • 1/2 tablespoon salt or as per taste

Method

  • Heat oil in kadai add in jeera let it crackle
  • Add in green chillies finely chopped
  • Now add in the leaves and chopped raddish also ,with salt
  • Give it a nice mix
  • Close the lid and cook for 5 minutes
  • Open the lid now, cook on low flame till all the moisture is gone
  • Keep stirring it
  • Cook till the leaves start turning brown for the smoky taste
  • Your muli ke patte ki sabzi is ready

Mixed saag sabzi/How to make mixed saag sabzi


Winters are the time when you get abundant of fresh saag or leafy vegetables…Saag basically means green leafy vegetables..the one’s i have used are bathua (Chenopodium) sarso(mustard) palak (spinach) meethi (fenugreek) simmered with some spices..eating seasonal is always recommended by all and the best time of the year is winter.In my house eating greens is must for all which is good habit,at times we as parents have to be strict with eating habits of our kids.To make them eat this saag i have to roll it with some cheese in rotis so lets see what goes in making this saag, a complete Purvanchal recipe

#purvanchalstadka #foodbloggers #saag#leafyvegetable#winterspecial#greens

Ingredients

  • 1 bundle palak (spinach)
  • 1 cup meethi (fenugreek)
  • 1 bundle bathua (Chenopodium)
  • 1/2 bundle sarso (mustard)
  • 4 to 5 onions chopped finely
  • 3 to 4 green chillies
  • 3 tomatoes chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon jeera
  • 2 to 3 tablespoon mustard oil
  • Salt as per taste
  • 1/4 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon mirchi powder
  • 3 tablespoon mustard oil or more

Method

  • Wash all the saag well under running water
  • Chop them fine and strain them well
  • Heat the cooker add all the saags in it without any oil
  • Cook on medium flame for 3 to 4 whistle or on low flame for 15 minutes , off the flame let it cool down completely
  • Open up the lid you can see water in it just cook again and dry out the water
  • Heat kadai with mustard oil add jeera let it turn brown
  • Add chopped onions with ginger-garlic paste saute
  • Add in the tomatoes let them cook till soft
  • Once the onions and tomato are done add in the spices mix well
  • Now pour in the saag with liquid if any in the kadai.
  • Add salt and close the lid
  • Cook on low flame for 1 or 2 minutes
  • Open the lid and stir
  • Cook it without lid till the saag has gone dry and oil starts oozing out from the sides
  • Your mixed saag is ready to be served with bajra roti or chapatis

Gavar ki sabzi/How to make gavar ki sabzi or cluster beans sabzi


Today i am sharing with you my recipe of cluster beans or gavarphalli.Gavar/Cluster beans are helpful in diabetic conditions as it has good amout of dietary fibre.Gavar phali are a slightly bitter in taste,this makes people shy away from it.but if you try this recipe i would say you will start eating this beans.

Now you might wonder every blogger says this 😃but if you seriously try and see you will know what exactly i am talking about.I was never a fan of this gavar phali,the name itself i use to hate but not now i love eating these beans…. lets get the recipe
#purvanchalstadka #foodbloggers #clusterbeans#sabzi#indianfood

Ingredients

  • 250 grams Gavarphali/Cluster beans
  • 2 onions chopped finely
  • 2 to 3 green chillies finely chopped
  • 1 tomato chopped(or amchur powder)
  • 1/2 cup roasted peanuts
  • 1 tablespoon ginger-garlic paste
  • 3 to 5 curry leaves
  • 1/2 tablespoon mustard seeds
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon haldi powder
  • 1 1/2 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon salt or as per taste
  • 1 1/2 tablespoon oil

Method

  • Wash beans under running water and pressure cook them with little water and salt

  • Take 2 to 3 whistle
  • Let cooker cool down and drain the water
  • Remove the edges of the beans from both the sides
  • You will be left a small quantity of beans now

  • Heat oil in kadai add in mustard seeds let them crackle add green chillies saute
  • Add onions with ginger-garlic paste,saute again till onions are soft
  • And in tomatoes with little salt so that they cook quickly
  • When you notice tomatoes have melted
  • Add all the spices given with required amount of salt.remember we have already used salt while boiling cluster beans and in spices also
  • Add in the beans and mix
  • Close the lid and cook for 2 minutes on low flame
  • meanwhile grind the peanuts to coarse powder
  • Open the lid ,stir the sabzi and add in the grinded peanuts
  • Give it a mix
  • Garnish with coriander leaves
  • Serve with roti’s and paratha’s
  • Your Gavar ki sabzi is ready

Remember do not skip using peanuts as this gives the hatke (different) taste to this cluster beans sabzi

Aloo ki kalauji/stuffed potatoes with spices


Aloo or potatoes are one vegetable loved by all and has so many variations. I remember when as kids we would travel by train to Banaras it would take 24 hours or more to reach depending on the trains, n those days travelling by AC coach was for only rich class people and middle class would not even think of travelling in them,so keeping your food from getting spoil was a task and our ancestors knew very well how to keep food fresh.Potatoes are the ones that don’t get spoiled quickly, if cooked dry.Here’s a recipe Aloo ki kalauji a simple and crunchy one to enjoy any time. Any vegetable stuffed is called kalauji.So lets get the recipe

#foodbloggers #purvanchalstadka #alookikalauji

Ingredients used

  • 1/2 kg potatoes
  • 2 tablespoon kaluji seeds(kala jeera)
  • 1/4 tablespoon methi seeds(fenugreek)
  • 2 tablespoon sauf (fennel seeds)
  • 1/2 tablespoon ajwain(carom)
  • 150 grams garlic
  • 1 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 2 tablespoon pickle masala
  • Salt as per taste
  • Oil for cooking

Method

  • First take a pan add in sauf,ajwain, methi and kaluji dry roast it on low flame till you get the aroma
  • Keep aside for cooling
  • Peel and wash potatoes
  • Half slit them and keep aside
  • Grind the roasted spices, fine
  • Mash garlic with a motar pestle
  • Take a bowl add roasted spices powder, garlic, coriander powder, red chilli powder and achar ka masala (Here achar ka masala means achar made in the house or store brought their masala)
  • Add salt and mix it properly
  • Taste and check the salt
  • Salt has to be a little strong
  • Now,fill the masala in the potato without breaking them into two
  • Stuff all the potatoes same way
  • Take a kadai pour oil half a cup place the potatoes in the oil and cover it
  • Cook it till done
  • Keep flipping the potatoes in intervals so that they are evenly cooked
  • Remove the ones which have cooked and keep aside let the others cook
  • Flame at start has to be medium then low till completely cooked
  • Aloo ki kalauji is ready to enjoy with puris,rotis or just the aloo

Mix vegetable sabzi/Mix veg/how to make mix veg sabzi


Mix veg sabzi can be made according to one’s favourite vegetables available, there’s no rule for the vegetables used here.Use the one’s your family loves to eat the most or the one’s you want them to eat😀.This is a complete dry sabzi,Deep fried and to my surprise my kids really loved it,especially my daughter who hates veggie..Let’s get the recipe

Ingredient

  • 2 potatoes
  • 1 cauliflower
  • 2 capsicum
  • 1 carrot
  • 1/2 cup green peas
  • 2 onions finely chopped
  • 4 green chillies slit long
  • 1/2 tablespoon jeera (cumin)
  • 1 tablespoon ginger-garlic paste
  • 1/4 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1 tablespoon red chilli powder
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon amchur powder
  • 1 tablespoon lemon juice
  • 1/2 tablespoon jeera powder
  • 1/2 tablespoon black pepper powder
  • 1/2 tablespoon cloves powder (just use your motor pestel)a coarse powder that’s what we want
  • 1 tablespoon salt
  • Oil for frying

Method

  • Chop the vegetables long and blanch them
  • Strain and let the dry for some minutes
  • Heat oil in kadai and deep-fry the vegetables separately and remove on kitchen towel
  • Now,chop onions and green chillies long
  • In the same kadai,remove the excess oil n use it.Add jeera let them crackle add slit green chillies, saute
  • Add in onions and ginger-garlic paste and saute for a minute or till onions turn soft
  • Add haldi powder, coriander powder, red chilli powder, garam masala powder, jeera powder and amchur powder and saute till oil oozes out
  • Now add the black pepper powder and cloves powder with salt as per taste
  • Add in the deep fried vegetables and toss it well
  • Garnish with coriander leaves
  • Your mix veg is ready

Note: The whole taste of vegetable is in the black pepper powder and cloves powder, if you skip this ,taste won’t be as desired…

Cabbage sabzi/Boiled cabbage sabzi/


Boiled cabbage sabzi or pattagobi ki sabzi is also a quick and tasty recipe to try out, if you have leftover oil or dalda you can reuse them in this recipe to enhance the flavour .Do try it really tastes good especially in dalda ghee ok without saying much lets get the recipe

Ingredient

  • 1 whole cabbage (pattagobi)
  • 2 potatoes
  • 2 onions chopped
  • 1 tomato chopped
  • 2 green chillies finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/4 tablespoon haldi powder (turmeric)
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon amchur powder
  • 2 tablespoon mustard oii
  • 5 curry leaves
  • Salt as per taste

Method

  • Take the whole cabbage cut it into 4 parts
  • Cut potatoes into half
  • Place them in cooker with 1 cup water, close the lid
  • Cook on medium flame for 3 whistle or till cooked
  • Once it has cooled down pour them in a strainer and run under cold water
  • Squeeze cabbage tightly with your hands so that there’s no water remaining in it,keep aside
  • Peel the potato and keep aside
  • Heat oil in a kadai,add in mustard seeds let them crackle add onions and ginger-garlic paste,saute till onions turn soft
  • Now add in chopped tomatoes green chillies and curry leaves let it cook till soft
  • Once the tomatoes have done add all the spices given and saute for a minute
  • Add in salt and cabbage/ potato
  • Mash and mix it well
  • Garnish with coriander leaves
  • Best when eaten with parathas or puris
  • Your boiled cabbage sabzi is ready

Achari Karela/Bitter gourd ki sabzi/How to make sukkhe karela


Take the name karela and you see everyone making faces😅

But the one I am posting is a yum karela.Hard to believe? No.not really just try this recipe and do let me know.

I don’t soak them in haldi and salt water I find this waste of time and taste.it feels like throwing the nutrients. Let me tell you my teen kid love them (karela)

Bitter gourd are good for skin,and who doesn’t want a good skin.Lets get the recipe

Ingredient

  • 500 grams karela (bitter gourd)
  • 4 large onions finely chopped
  • 1/2 tablespoon mustard seeds
  • 1/2 tablespoon jeera(cumin)
  • 1/4 tablespoon methi seeds (fenugreek seeds)
  • 1 1/2 tablespoon of achar ka masala with the oil in it (pickles which you have at home use there masala)any pickle will do
  • 1/2 tablespoon salt (be careful with salt as achar ka masala also has salt in it)
  • 1 tablespoon oil
  • 4 to 5 garlic

Method

  • First wash and cut karelas in round shape
  • Heat oil in a kadai add mustard seeds let them crackle add jeera n methi
  • Add in the chopped onions with garlic and karela together
  • Add salt and let it cook on low flame
  • Keep stiring the sabzi so that it doesn’t stick at the bottom
  • Cook till karelas become crispy and brown
  • Once it’s cooked, off the flame add the achar masala and mix it well
  • Serve it rotis
  • Your karela ki sabzi is ready

Blog at WordPress.com.

Up ↑

%d bloggers like this: