Kashmiri Rajma recipe


So many ways to cook rajma, but today this post is about Kashmiri rajma. Rajma is also called red kidney beans.

Rajma is a curry-based dish mostly enjoyed with rice, rajma chawal. This recipe can find in all the northern regions, it’s not just limited to Kashmir.

The difference between Kashmiri rajma is only the use of curd here rest of the spice blend is the same.

While using curd keep in mind that it should not be sour, this will make the rajma too tangy.

Rajma is a high-protein food and has a lot of nutritional benefits.

Cooking rajma is quite simple, so let’s get started

#purvanchaltadka #foodblogger #rajma

Kashmiri Rajma

Ingredients

  • 3 onions chopped
  • 2 tomatoes chopped
  • 150 grams curd
  • 1 tablespoon chickpea flour
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon Haldi powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon amchur powder
  • 1 teaspoon jeera powder
  • 1 tablespoon ginger garlic paste
  • 250 grams Rajma boiled
  • 1 bay leaf
  • 2 black cardamom
  • 3 to 4 black pepper corn
  • 3 cloves
  • 1 tablespoon garam masala powder
  • 2 tablespoon mustard oil
  • 1 1/2 teaspoon salt

Method

  • Wash and soak rajma overnight
  • Boil rajma in pressure cooker by adding salt, bay leaf , black cardamom, black pepper, cloves, haldi powder, coriander powder and red chilli powder just a little.
  • 2 to 3 whistles and the rajma is cooked
  • Heat oil in a pan add onion and saute till onions are cooked
  • Add in ginger garlic paste, and cook. now add tomatoes and cook till mushy, keep the flame low
  • Meanwhile, take a small bowl pour the curd, and add the spices given
  • Mix well, if thick add little water
  • The paste is ready, now once the tomatoes are cooked pour the curd mixture and cook by continuously stirring for a minute
  • Add boiled rajma with the water it is cooked
  • Add salt and garam masala powder and cook for five minutes
  • Kashmiri Rajma is ready, enjoy it with rice or roti.

Baby corn masala recipe


Baby corn has such a sweet and earthy taste that added to many dishes it tastes divine.

Today’s recipe is made of baby corn and paneer. Simple and masaledar one. Quick and easy to make.

This recipe is going to be the star at any party. Tastes so Damm classic a no-fail recipe for sure.

Give it a try and check out the recipe along with the video

Let’s get started

#foodblogger #purvanchaltadka #babycornmasala

Ingredients

  • 1 cup Chopped baby corn
  • 1 cup paneer diced
  • 1/2 cup onions shelled
  • 1/2 cup capsicum chopped
  • 1 cup onion chopped
  • 4 to 5 cashews
  • 4 to 5 garlic
  • 1-inch ginger
  • 2 tomato chopped
  • 4 cloves
  • 2 black cardamom or badi elaichi
  • 1 bay leaf
  • 4 black peppercorn
  • 1 teaspoon haldi/turmeric powder
  • 2 tablespoon coriander powder
  • 1 tablespoon red chilli powder
  • 1 1/2 tablespoon garam masala powder
  • 2 to 3 green chilli slits long
  • 1 teaspoon kasuri methi
  • 1 teaspoon tomato sauce
  • Salt as per taste or 1 1/2 teaspoon
  • Oil/butter
  • Water as per the consistency

Method

  • Boil baby corn strain and keep aside
  • Heat oil or butter in a kadhai fry onion and capsicum separately on high flame remove on a plate
  • In the same kadhai add oil and let it heat up saute onion, garlic, ginger, cashews, cloves, black peppercorn, tomatoes
  • Cook till mushy
  • Add salt, red chilli powder, coriander powder, haldi powder and water
  • Cook for a few minutes
  • Let the masala cool down, then grind to a fine paste
  • Keep the paste aside
  • Again use the same kadhai pour oil n butter add in green chilli, black cardamom, bay leaf, fried onion n capsicum
  • Now add the baby corn and fry for a second
  • Pour in the ground paste, mix it well
  • Add garam masala powder, kasuri methi, salt and tomato sauce
  • Mix it well and adjust water consistency as required.
  • Babycorn masala curry is ready, I hope you enjoyed

Check out the video for fine detail.

Palak Methi Corn curry recipe


Hey, guys welcome to my post if you are searching for a recipe with fenugreek, spinach and corn this is it. Try this Indian curry on any day and you will love it.

Made with leafy veggies perfect with naan or roti. This is a speedy recipe with no fuss around.

Buy fresh Spinach and fenugreek leaves, a lot depends on the freshness of the vegetables. Taste does change if the leaves you are using are not fresh. So to get the taste go fresh.

Now, what is required in this recipe is not much you’ll see on the recipe card. This curry is my favourite one in my house.

Cook and store in the refrigerator enjoy when you are hungry.

Let’s get the recipe

#purvanchaltadka #foodblogger #methipalakcurry

Palak Methi Corn

Ingredients

  • 1 bundle spinach/palak
  • 1 cup fenugreek leaves/ Methi
  • 1 cup sweetcorn
  • 2 onions Chopped
  • 5 garlic pods
  • 1-inch ginger
  • 5 to 6 cashew nuts
  • 2 tablespoon oil
  • 2 tablespoon butter
  • 1 teaspoon ghee
  • 2 green chilli/ 2 dry red chilli
  • 1 teaspoon jeera/ cumin
  • 1 tablespoon tomato sauce
  • 4 peppercorns
  • 4 cloves
  • 1 teaspoon sugar
  • 1 teaspoon Haldi powder/turmeric
  • 2 teaspoon red Chilli powder Kashmiri
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 2 teaspoon salt or according to taste
  • Water as per the consistency

Method

  • Wash and blanch spinach strain it under cold water and grind to a fine paste.
  • Same way wash and blanch methi leaves and grind them into a paste
  • Keep aside both the paste
  • Heat oil in a pan add onion, ginger, cashew nuts, peppercorns, cloves and garlic saute till light brown, cool it and grind to a paste. Keep aside
  • Meanwhile, boil water in another pan add salt once it starts boiling, add sweet corn, boil for 2 minutes, and strain and keep aside.
  • In the same pan heat, oil and butter add jeera let it turn brown add in the onion paste and cook for 5 minutes on low flame keep stirring it.
  • After 5 minutes add Haldi powder, coriander powder and Chilli powder saute for two more minutes
  • Pour in both the spinach and methi paste in the pan along with corn
  • Stir well and cook for 5 minutes after that add garam masala, sugar, salt, tomato sauce and water according to desired consistency.
  • Boil for a few more minutes off the flame and keep aside
  • Take a tadka pan pour ghee add jeera, green chilli , red chilli pour this Tadka on the spinach methi corn curry
  • Enjoy this with hot rotis applied with ghee

Mushroom Taka Tak


This recipe is so easy and quick to make, let me tell you it took me ten minutes to just cook. Taste wise it was awesome.

If you are having guests over for dinner this one subzi will be your highlight as the guests will definitely go drooling over this yum recipe.

Spices used here are minimal , main masala is the ginger garlic n green chili paste, which gives this recipe the restaurant taste.

How to clean 🍄mushrooms?

Many just clean with a dry cloth and use them, but I prefer blanching them in hot water and them cleaning with kitchen towel.

Which mushroom are used here?

White mushrooms are used here which is widely used for culinary cooking.

Mushrooms are high in water content. They don’t need to be deep fried, use them directly in the recipe.

In my house it’s only me and my son who love mushrooms, rest all just look at it like a fungi😀 many vegetarian do not eat this mushrooms as they are a fungi…

Let’s head towards the recipe now

#purvanchaltadka #mushroom#mushroomtakatak#foodblogger

Mushroom Taka Tak

Mushroom Taka Tak

Ingredients

  • 1 cup mushrooms
  • 1 capsicum Chopped
  • 1 onion chopped
  • 2 tablespoon garlic
  • 1 1/2 tablespoon ginger
  • 5 to 6 green chili
  • 1 tablespoon tomato sauce
  • 1 tablespoon kashmiri red chili powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon oil
  • 1 tablespoon butter

Method

  • Blanch mushrooms and clean them with the kitchen towel.
  • Later cut into pieces
  • Take a blender, grind ginger, garlic n green chili into fine paste.
  • Add 1 to 2 tablespoon water if you want
  • Heat a kadhai with oil n butter
  • Pour in the grinded paste and saute till the raw smell is gone
  • Now, add chopped onions, saute till translucent
  • Add in tomato, keep it half cooked
  • Now add capsicum give the veggies a stir, add in the mushrooms mix again
  • Add red chili powder, garam masala powder and tomato sauce with salt
  • Give it a nice mix and cook for five minutes
  • Mushroom Taka Tak is ready to be enjoyed with roti , Naan or parathas
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Kacchi Haldi ki sabzi /Raw turmeric curry


“The only people who see the whole picture are the one’s

who step out of the frame”

-Salman Rushdie

Kacchi haldi ki sabzi

Haldi ki sabzi is a common dish in Rajasthani household. Tastes awesome and full of nutrition.

Making this sabzi is quite simple, with a little perfect recipe.

Haldi/turmeric is good for bones,Immunity booster .

Made specially during winters as this is the time when Kacchi haldi is available in market.

This recipe is made with Desi ghee to mild the strong aroma of haldi and tastes much better.

While peeling the skin of haldi you have to be careful with not wearing any whites and cover your hands with gloves, unless you are OK with all yellow palm.

I would suggest to serve this sabzi like you serve any side dish or chutney, as one won’t be able to consume haldi sabzi like a curry.

#purvanchaltadka #foodblogger#haldisubzi#turmericcurry

Let’s get the recipe now

Kacchi haldi ki sabzi

Ingredients :

  • 100grams raw turmeric /kacchi haldi
  • 3 lavang/clove
  • 2 Kali mirch/black peppercorns
  • 1 green elaichi
  • 1 inch dalchini stick
  • 1/4 tablespoon jeera /cumin seeds
  • 2 onions chopped
  • 2 tablespoon garlic chopped
  • 1 teaspoon grated ginger
  • 1 cup yogurt
  • 1 tablespoon garam masala powder
  • 1 1/2 tablespoon coriander powder
  • Salt as per taste
  • 4 to 5 tablespoon ghee and some more for deep frying
  • 1 chopped tomato
  • 1/2 cup green peas
  • coriander leaves for garnishing

Some detailed pictures here

Method:

  • First peel and clean the turmeric with a peeler
  • wash them and chop it fine
  • Remember to wear your gloves on, as haldi stains your hand
  • After chopping haldi fine, heat a kadhai or wok with ghee and deep fry chopped haldi till golden brown
  • Set aside
  • Take a bowl add yogurt ,add in coriander powder, red chilli powder ,garam masala powder and mix it well, set this mixture aside
  • Heat the same kadhai or wok add ghee let it heat up a bit
  • Add kali mirch, lavang, green cardamom, dalchini and jeera let it splutter
  • Add chopped onions and saute for a minute
  • add grated ginger and let it cook
  • Now, add chopped garlic and cook
  • once all this is done add in the fried haldi
  • Mix well
  • Lower the flame, add in the yogurt mixture and keep stirring constantly
  • Add green peas , cover and cook till the peas are done
  • Open the lid, add in chopped tomato and salt
  • Cook for another 1 minute
  • Garnish with coriander leaves
  • Serve hot or store in the refrigerator
  • This is good for a week in an air tight container
  • Spicy and simple recipe this is, hope you liked it
  • Serve it with rotis
  • Until then keep exploring…….

Rating: 1 out of 5.

Kofte ki sabzi /cabbage kofta curry


“Good Food

Is All The Sweeter

When Shared With

Good Friends..”

-Unknown

Pattagobi, yes when you take this name my kids frown and they are like eeeee…. Such a boring sabzi. So to make them more appealing and yummy try making this Kofte ki sabzi.

Kofta is a vegetarian treat just like meatballs served with gravy.Cabbage is shredded and mixed with spices and chickpea flour, then deep fried. Cabbage kofta is a treat to your taste buds served with paratha or roti.

We as housewives have to keep experimenting with our daily veggies to make food and life more interesting. As a chef does in his/her restaurant, we do it for our loved ones. So coming to the recipe, a quick one with my touch.

Let’s get the recipe

#koftekisabzi#purvanchalsadka#indianfoodblogger#foodblogger#cabbagerecipe

Cabbage kofta curry

Ingredients for making kofta

  • 1 cup chopped and blanched cabbage
  • 1 cup chickpea flour/besan
  • 1/2 cup rice flour
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1/4 tablespoon jeera powder
  • 1/2 tablespoon garam masala powder
  • Chopped coriander leaves
  • 1 1/2 tablespoon salt or as per taste
  • 1 tablespoon oil
  • Oil for Deep frying

Ingredients for making Curry

  • 4 onions chopped
  • 2 tomatoes chopped
  • 1 inch ginger
  • 4 to 6 garlic
  • 2 green chillies
  • 1/2 tablespoon haldi powder
  • 2 tablespoon coriander powder
  • 1 tablespoon Red chilli powder
  • 1 tablespoon jeera /cumin
  • 1 tablespoon saunf /fennel seeds
  • 1/2 tablespoon rai
  • 1 bay leaf
  • Oil for cooking
  • Salt as per taste
  • Water for gravy

Method for making kofta

  • In a bowl take chopped and blanched cabbage add all the given spices and salt.
  • Add in 1 tablespoon oil and chopped coriander leaves
  • Along with besan/chickpea flour and rice flour
  • Combine the mixture together
  • If required then add water
  • If the mixture combines together without water then don’t add water to it
  • We want a thick mixture to roll into balls
  • Apply oil on your palm and roll the mixture into lemon size balls taking small portions
  • Make all the kofta in same manner and keep on a plate
  • Take a kadhai pour oil for deep frying
  • Fry all the kofta till golden brown
  • Remove on a plate
  • Start making the gravy

Method for making Curry

  • Take a blender jar add chopped onions, tomatoes, green chillies, ginger, garlic, haldi powder, coriander powder, red chilli powder, jeera, saunf
  • Blend to a fine paste
  • Curry base is ready

Making of Cabbage kofta curry

  • Take the same kadhai remove the extra oil
  • Now add rai, let it crackle
  • Add bay leaf, let it turn light brown
  • Pour in the Curry base mixture
  • Cook on low flame, while stirring
  • Cook till oil oozes out from the sides of the masala
  • Pour water as per required consistency
  • Add garam masala powder and salt
  • Boil for five minutes
  • Place the kofta and boil for few seconds
  • Garnish with coriander leaves
  • Cabbage kofta curry is ready to be served with naan or roti
  • Enjoy the recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Dahi Bhindi /okra


Ladies finger or okra are everyone’s favorite and today I am sharing with you Dahi bhindi recipe which is made with yogurt and some spices.

Basically here ladies finger is deep fried first and later mixed with Dahi and masala.

Let’s get the recipe now

#foodbloggers#dahibhindi#purvanchalstadka#indianfoodblogger#okrarecipes

Dahi bhindi

Dahi Bhindi

Ingredients :

  • 1 cup bhindi/okra chopped
  • 1 cup yogurt
  • 2 tablespoon besan /chickpea flour
  • 1 tablespoon ginger-garlic paste
  • 2 onions chopped
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon salt or as per taste
  • 1 tablespoon sugar
  • 1/2 cup Water
  • 1/2 tablespoon jeera/cumin seed
  • 1 pinch hing
  • Coriander leaves for garnish

Method:

  • Wash and clean bhindi
  • Slit them long
  • Deep fry them till golden brown and remove
  • Now add Besan to curd and whisk it without leaving any lumps, keep aside ,add water as per requirement
  • Heat pan with oil,add in jeera
  • Let it splatter
  • Add green chillies and onions, saute till brown in colour
  • Add hing
  • Now add ginger-garlic paste and cook for few seconds
  • Add in all the given masala including garam masala,sauté
  • Pour curd mixture
  • Lower the flame, add salt and sugar
  • Bring one boil, add in fried bhindi
  • Garnish with coriander leaves
  • Serve hot, with roti or rice
  • Dahi bhindi is ready
  • Hope you liked this simple recipe
  • Until then keep exploring……

Chana Dal Tadka


Tadka recipe is one such recipe to make when you run short of vegetables in the pantry or if you are bored of eating those veggies. Here Chana dal is cooked with some spices,making it yum

While cooking Chana dal tadka one has to be very careful with the pressure cooker as we don’t have to overcook them.This recipe is from my MIL and when I had this,I was like chana dal ka sabzi🙄

Let’s see what goes in making this tadka

#purvanchalstadka #indianfoodbloggers #indiancooking#chanadalrecipe#foodbloggers#homemadefood

Chana Dal Tadka

Makes for six people

Ingredients

  • 1 cup Chana dal (soaked for half hour. I have used 200gms here)
  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 green chilli finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon rai/mustard seeds
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • 1 bay leaf/tej patta
  • Oil
  • Water
  • Chopped coriander leaves for garnish

Method

  • Wash the soaked dal
  • Heat oil in pressure cooker
  • Once oil is hot add bay leafs,rai let it splutter
  • Now add green chillies and onions
  • Saute till onions turn soft
  • Add ginger-garlic paste
  • Saute till raw smell goes
  • Now add in tomatoes and cook till melted
  • Add all the spice powder given
  • Fry for few seconds
  • Add in chana dal
  • Again fry for few seconds
  • Now add desired amount of water.remember this not dal or soup add water according to it
  • Add salt
  • Close the lid of the cooker
  • Cook on medium flame till 3 whistle
  • Or till the dal is cooked properly
  • Your Chana dal Tadka is ready
  • Enjoy it with puris,parathas,rotis or rice or even bread
  • Tasty and delicious sabzi on that no mood to cook day😁
  • Hope you like this recipe if so, do comment below
  • Until then keep exploring….

This sabzi has to thick, so add water accordingly and you know your cooker well ,so cook this dal till it doesn’t melt completely .

Malai kofta paneer/How to make Malai kofta


#lifelessons#mystories

Life journey :

Ok,so it goes like this.One of our family friend whom i had met a couple of times ,with whom i had gone for a family trip for 3 days as well..suddenly forgets my name😠imagine this, i am completely blank now…all kind of thoughts in my mind what happened to her? Is she ignoring me or has she really forgotten my name….How is this possible???? A person with whom i had travelled doesn’t remember my name…she’s calling me Seema😁…

Story goes like this,she had a kitty party and called all friends over,one of them was me (with a new name Seema😆) so now i reached there all happy iam meeting my friend, she’s genuinely a lovely lady.Served us a lovely platter of snacks, wholesome one..enjoyed talking to all ,some came with their toddlers seeing them do masti was mood freshing. Now suddenly i hear Seema Seema!!i did not bother to look as i am not Seema…then bhabhi (i call her)came to me and gave the plate and said you did not hear (hahaha)i was thinking i heard but did not know that i was the one…ok now finished with all the party stuff returned home with a heavy heart…just thought i could have corrected her on the spot Why didn’t i?only because she was way elder to me or i was like whats in a name no there is a lot in a name…i was waiting for my next visit to her place to see if she still calls me the same…but lucky this time i was referred to as Sadhana😍all happy, later to realise that it was just a slip of the tongue. No issue, she’s still my favourite one and respected as well.who has always stood with me in our thick and thin.Now i know she’s bad with names, which she has done with many others also..this was just my experience, which i loved to share here.Thank you for reading i am not a writer just my stories here

Today’s recipe is Malai kofta paneer a creamy and rich in flavour curry.A complete North Indian food .This curry is made with khoya and dryfruit. So let’s get the recipe

#purvanchalstadka #malaikofta#foodbloggers #paneer

Ingredients

  • 1 cup paneer
  • 1/2 cup khoya
  • 2 tablespoon raisins
  • 2 tablespoon kaju (cashews)
  • 1 tej patta
  • 2 green elaichi
  • 3 to 4 cloves/ lavang
  • 4 black pepper
  • 4 onions
  • 2 tablespoon ginger-garlic paste
  • 2 boiled potatoes
  • 2 tablespoon cornflour
  • 1 tablespoon sugar
  • 1/2 tablespoon kasuri methi
  • 2 tablespoon butter
  • 1 tablespoon red chilli powder
  • 2 to 3 tablespoon coriander powder
  • 2 tablespoon garam masala powder
  • 4 tomatoes
  • Salt as per taste
  • Oil for deep frying

Method

For the koftas

  • Take a bowl ,grate paneer in it, add boiled and mashed potatoes as well
  • Keep a little khoya side to use it in the gravy for thick and creamy consistency
  • Now ,add green chillies, coriander leaves, khoya with chopped raisins
  • Mix it well
  • Add salt and cornflour
  • Give it a lovely mix
  • Make round balls of desired size
  • Place them on the plate ,after you have finished making all the koftas in same manner
  • Heat oil in a deep pan and fry all the koftas till golden brown and remove them on the kitchen towel

For gravy

  • Take a bowl add little water add in tomatoes, tej patta,elaichi, lavang and black peppercorns and boil it till tomatoes turn soft
  • After it has cooled down, blend it to paste
  • In the same pan in which you had deep fried koftas ,chop the onions and deep fry till golden brown
  • Make a fine paste of onions
  • Soak kaju in warm milk for 10 minutes and grind to a paste
  • Heat kadai add oil with butter add green chillies ,ginger-garlic paste saute,add kaju paste saute it for some seconds add onion paste, pour in the tomato puree with all the given spices
  • Add water to the desired consistency or skip
  • Add garam masala powder ,sugar and kasuri methi with salt boil for 2 minutes
  • Add in the left khoya in the gravy for that creamy and rich flavour
  • Add in the koftas when you are ready to serve
  • Your delicious Malai kofta paneer is ready
  • Here i have not stuffed paneer with khoya instead i have mixed khoya and dryfruit with paneer and potatoes
  • Serve it with naan or roti
  • loved by my kids and this is all time favourite in my house

Aloo Gobi matar ki sabzi/Raswale aloo Gobi matar


Aloo Gobi and matar as the name says is a mix veg.I do make it in pressure cooker, this one is gravy base vegetable enjoyed with roti or rice

Ingredients

  • 1 whole cauliflower/ Gobi
  • 1 cup matar (green peas)
  • 2 Aloo (potato)
  • 2 onions chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chili finely chopped
  • 1 tomato chopped
  • 2 tablespoon oil (I have used mustard oil)
  • 1/4 tablespoon haldi powder (turmeric)
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon garam masala powder
  • 1/2 tablespoon sambhar powder
  • Salt as per taste
  • coriander leaves for garnish
  • 1/2 tablespoon rai (mustard seeds)

Method

The very first step will be chopping the vegetable, so start peeling and cutting the potato, keep them soaked in water

Clean the cauliflower florets and boil it

Shell the peas if using fresh, I have used frozen one

Chop onion, tomato and green chili

Pour oil in the cooker keep it on low flame once it’s hot enough add in mustard seed let it crackle add green chillies, saute

Add ginger-garlic paste and saute

Add in onion and fry till transparent

Add tomato and cook on low flame till soft

Now, one by one add in the masalas saute for a minute

Except sambhar powder this will be added in the last

Strain out cauliflower and potato with the peas , mix with masala

Now pour water to the desired consistency for gravy

Add salt and sambhar powder

Close the lid, do not take whistle let the cooker come in full pressure and off the flame

Once it has cooled down open up.

While serving garnish with coriander leaves

Enjoy it with rice or roti

Kale chane masala/Black chickpeas curry


Mostly found in North Indian region ,black chickpeas are very fond in our house,especially by my mother in law.This recipe is a must have navratri bhog made without onion and garlic, it has a very earthy taste to it..If you wish you can add onion and garlic also..Black chickpeas are a very healthy option to make.Lets see the recipe…….food my way

KALE CHANE KI SUBZI
KALE CHANE KI SUBZI

Ingredients

1 cup black chickpeas (Kale chane soaked overnight)

4 tomato chopped

1 1/2 ginger (grated)

4 green chilies chopped

1 tablespoon jeera (cumin seed)

1 tablespoon red chilli powder

1 1/2 tablespoons coriander powder

2 tablespoons garam masala

2 tablespoon curd

2 tablespoon besan(chickpeas flour)

1 tablespoon sugar

1/2 tablespoons hing (asafoetida)

Salt as per taste

2 tablespoons oil

Some coriander leaves for garnish

KALE CHANE
BLACK CHICKPEAS CURRY/KALE CHANE

Method

Wash black chickpeas and boil in pressure cooker with salt

Take 5 to 6 whistles of the cooker or till the chanas have cooked

Remove and keep aside in a bowl

In the same cooker,add oil then jeera let it turn brown

Now add green chillies, grated ginger and hing saute ,add tomatoes and let it cook

Once the tomatoes have gone soft add haldi powder, red chilli powder, coriander powder n saute

Pour in the boiled black chickpeas and give it a nice mix (use the water in which the black chickpea was boiled)

Add water to the desired consistency, with the garam Masala and salt

Mix it well

Now take a small bowl add curd and besan mix it well without any lumps in it

Pour the curd and besan mixture in the black chickpeas and sugar again give nice mix

Close the lid of the cooker and bring into pressure and take 1 to 2 whistles

Off the flame ,let it cool down

Open and garnish with coriander leaves

Your kale chane or black chickpeas curry is ready

A complete satvik food without onion and garlic

An Astami bhog (prasad) is ready

Aloo ki sabzi/ How to make aloo puri/sukhi aloo ki sabzi


Yumm….is the word when I hear of this dish…smelling the aroma of puris being made is enough for anyone to feel hungry and the aloo ki sabzi is icing on the cake..love them..would love to share the recipe with you all..food my way..Do comment and like it

ALOO KI SABZI
DRY/SUKHI ALOO(POTATO) KI SABZI

This is same as we make aloo masala for masala dosa

Ingredients

4 potatoes (boiled ,peeled and mashed)

1/2 tablespoon mustard seeds

1/2 tablespoon haldi powder (turmeric)

4 green chili (slit long)

1 large onion(chopped into slices)

1 tablespoon ginger grated

Salt as per taste

3 to 4 curry leaves

2 tablespoon oil

1 tablespoon coriander leaves chopped

Method

Heat oil in kadai,add mustard seeds let it crackle,add green chilies,curry leaves,onions,haldi powder,grated ginger and salt.saute for a minute or till the raw smell of haldi goes and the onions get soft

Now,add the boiled potatoes and give a nice mix

Garnish with coriander leaves and have them with puris

yummy and tasty sukhi aloo(potato)ki sabzi is ready

A lovely recipe for kids tiffin or any ones lunch box

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