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.

Aloo chokha


The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha

Ingredients

  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped

Method

  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Bathua ka raita/How to make bathua ka raita


As winters are heading towards end in India i would like to share with you one of my favourite raitas that is made using chenopodium album or bathua.some even call them as weeds and don’t know that it can be used in so many forms and is good for health as well. Bathua ka saag,raita paratha so many forms are there it has an earthy taste to it.Mostly cultivated in Northern region of India and has huge demand. A very simple raita recipe this is,do give it a try and include it your diet. Direct purvanchal se😊

#purvanchalstadka#foodphotograhy #foodbloggers #indianfoodblogger #raita#bathuaraita#chenopodiumalbum

Ingredients

  • 1 cup bathua saag/ chenopodium album
  • 1 cup curd (sweet one)
  • 1/4 tablespoon chaat masala
  • 1/4 tablespoon salt
  • 1/4 tablespoon jeera powder (cumin)

For TADKA

  • 2 green chillies slit long
  • 1/4 tablespoon jeera
  • 1/2 tablespoon ghee

Method

  • Wash and blanch Bathua
  • Chop fine and keep aside
  • Take a bowl, pour in the curd with all the ingredients given,including salt
  • And mix it well
  • Now,heat a small fry pan add in ghee,once it is hot add jeera and green chillies and saute till light brown
  • Pour it on the curd
  • Again mix it well
  • Serve them with paratha or rice
  • Your Bathua ka raita is ready

Sprout moong Raita/How to make Raita with moong sprouts


Let me tell you ,when i first tasted this raita,it was at my mom’s place where my younger brother had cooked lunch for everyone and one of the thing which i enjoyed a lot eating was this moong raita.Simple essemble of things and you get this amazing Raita ready.My house is filled with foodies where one likes to cook and other loves to eat 😆.Without saying much here’s my brother’s Moong sprouts raita with my twist.


Ingredients

  • 1 cup sprouted moong
  • 1 cup curd
  • 2 tablespoon green chutney
  • 1 tablespoon sugar
  • 1 1/2 tablespoon roasted and crushed peanuts
  • Salt as per taste
  • 1/4 tablespoon cumin powder
  • Coriander leaves for garnish

Method

  • Take a large bowl,pour in the curd
  • Add the sprouts with green chutney and peanuts
  • Add cumin powder and salt,sugar
  • Give it a nice mix
  • Garnish with coriander leaves
  • your Moong sprouts raita is ready to be enjoyed with rice or roti
  • You can use mix sprouts also.

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