Veg

Cauliflower rezala

Ingredients

 

Cauliflower 1 medium sized cut into medium sized florets

Onion 2 medium sized

Ginger 1” piece

Garlic 4 to 5 cloves

Green chillies 4 to 6 chopped

Poppy seeds 2 tbsp soaked in 1 tbsp of lukewarm water for about 15 minutes

Curd 1/4 th of a cup

Dry red chilli 1

Cinnamon 1″ stick

Cardamom 4

Cloves 4 to 6

Black peppercorns 10 to 12

Garam masala powder 1/2 tsp

Salt 1/2 + 1/2 tsp or as per your taste

Sugar 1 tsp

Ghee 2 + 2 tbsp

 

Procedure

 

  • Pressure cook the florets to 1 whistle at high flames and let the pressure release by itself. Remove the florets from the cooker and set aside
  • Heat 2 tbsp ghee in a kadhai at medium high flames, and then fry the florets till light brown spots appears on them. Do not over fry the florets
  • While the florets are being fried, roughly chop an onion and grind it to a paste along with the ginger, garlic and 2 green chillies
  • Now once the florets are fried, remove it from the kadhai and set aside. In the same kadhai add the remaining ghee and temper it with the whole spices.
  • To this, add the prepared onion ginger garlic paste, remaining chopped green chillies and stir and cook the masala till its raw smell dissapears. It will take around 2 to 3 minutes. Then add the cauliflower florets, 1/2 tsp salt, mix well and cover and cook for about 5 minutes or so with occasional stirring.
  • while the cauliflower is getting cooked, in a small bowl, take the curd, 1/2 tsp salt and the sugar and mix well. To this add about a tbsp of water and again mix well to bring to a smooth texture and keep aside. Grind the poppyseed along with the water in which it was soaked, to a fine paste and keep aside. Cut the other onion in thick circular slices and separate the leaf rings and keep aside
  • once the cauliflower has cooked for about 5 minutes, remove the cover and stir well. In this add the curd mixture, the poppy seeds paste and the onion rings and give a good mix and then cover and cook for another 3 to 4 minutes or till the cauliflower florets gets well cooked
  • finally add the garam masala powder, give a good mix and switch off the flames. Cover and let the curry rest for about a minute and then serve hot.

 

Salty namkeen

Ingredients

 

Refined flour or maida 6 tbsp

Kalonji or black cumin 1 tsp

Salt 1 tsp

Sugar 1/2 tsp

Black pepper powder 1 tsp optional

oil 1 and 1/2 tbsp + enough oil for deep frying the namkeens

 

Procedure 

 

  • take all the dry ingredients in a mixing bowl and mix well
  • to this add 1 and 1/2 tbsp oil and rub it well with the dry mixture
  • now add little by little water to the mixture and keep mixing and kneading the maida to form a dough. The dough should be little harder than the normal puri dough
  • now brush some oil on the dough and cover and let it rest for about 15 to 20 minutes
  • once the resting time is over, again knead the dough for few seconds.
  • divide the dough into equal parts of size of your choice and roll them into a roti one by one. The rotis should neither be too thick nor too thin
  • now with the help of a knife, cut the rotis to make small barfis out of them
  • Now heat enough oil in a kadhai at medium high flames. Once hot, fry the namkeens part by part untill they turns light brown. Do not overcrowd the namkeens while frying.
  • adjust the flames from medium high to medium low as per need or the namkeens will either be less fried or it may be burnt
  • once all the namkeens are fried, let them cool down and enjoy as an evening snacks along with tea or coffee

Cabbage curry

Ingredients

 

Cabbage 1 small shredded

Potatoes 2 or 3 medium sized cut into cubes

Green peas 3/4 th of a cup

Tomato 1 medium chopped

Green chilli 4 or 6 slit

Bay leaf 1

Whole cumin seeds 1 tsp

Cinnamon 1” piece

Cardamom 4

Cloves 4 or 5

Ginger paste 1 tbsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Garam masala powder 1 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Ghee 1 tsp

oil 4 tbsp

 

Procedure 

 

  • Take the shredded cabbage in a pressure cooker, add about 2 tbsp of water and 1/2 tsp of salt, put it on high flames and cook it to 1 whistle
  • In a small bowl, take the ginger paste, cumin coriander, turmeric, red chilli powder and 1/2 tsp of salt and mix well along with a tbsp or so of water to make a spice mixture paste
  • heat oil in a kadhai at medium flames. Once hot, temper the oil with the whole spices and add the potato cubes. Fry the potatoes till they turn golden brown
  • Now add the prepared spice mixture and sauté for about 1/2 a minute or tlii the raw smell disappears.
  • then add the chopped tomatoes, green chillies, green peas and stir and cook till the tomatoes soften.
  • now add the half cooked cabbage and mix well with the other ingredients. Cover and cook for about 2 to 3 minutes. Remove the cover, give a good stir and again cover and cook. Repeat the process till the gabbage and the potatoes get well cooked.
  • finally add the sugar, ghee and garam masala powder , mix well and switch off the flames. Cover and let the curry rest for about a minute.
  • Cabbage curry is ready. Serve it hot with plain rice, vegetable khichdi, roti, luchi, puri or parantha.

Mixed dal vegetable khichdi

Ingredients 

 

Gobindo bhog or Kali jeera or Basmati rice 2 cups washed clean

Lentils

Split moong dal 1/2 cup

Toor dal 1/2 cup

Chana dal 1/2 cup washed and soaked for minimum 2 hrs

Split yellow peas or matar dal 1/2 cup

Vegetables (use all or skip the ones you dislike)

Cauliflower 6 or 8 medium sized florets

Carrot 1 medium sized cut into cubes

French beans 8 to 10 cut into pieces

Flat beans 8 or 10 cut into pieces

Potato 2 medium sized cut into cubes

Green peas 1/2 cup

 

Green chilli 5 or 6 slit

Tomato 1 large chopped

Bay leaf 1 or 2

Whole red chilli 1 or 2

Cinnamon 1” piece

Cardamom 4 to 5

Cloves 4 to 5

Whole cumin seeds 1 tsp

Ginger paste 1 tbsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Red chilli powder 1 tsp

Turmeric powder 1 + 1 tsp

Garam masala powder 1 tsp

Roasted spices powder 1 tbsp

Salt 1 and 1/2 tsp or as per taste

Sugar 1 tsp or as per taste

Ghee about 1 tbsp

Oil 4 + 2 tbsp

 

Procedure 

 

  • Dry roast the the moong and the toor dal untill its colour darkened and wash and soak along with the rice for about 1/2 an hour or so
  •  Now heat 4 tbsp oil in a heavy bottomed saucepan over medium flame, once hot, add 1 tsp of turmeric powder, mix with the oil and half fry the veggies one by one except the peas. Once fried, take them out from the pan and keep aside
  • in a small bowl take the ginger paste, cumin, coriander, remaining turmeric, red chilli powder and 1/2 tsp salt and mix well along with a tbsp or so of water to make a spice mixture paste and keep aside
  • in the same pan, add the remaining oil. Once the oil becomes hot, temper it with  the whlole spices, then add in the chopped tomatoes and cover and cook untill it turns mushy. To this add the prepared spice mixture paste and sauté. If the paste is too thick add about a tbsp of warm water, or the spice may get burnt. Then add the garam masala powder and mix well
  • Once the spices starts leaving oil, add in the rice and the lentils after draining the water from them,mix well and roast them with the spices for about 1 or 2 minutes
  • add about 7 to 8 cups of hot water, mix well and bring to a boil at high flames. Once it starts boiling reduce the flames to medium low and add all the veggies, peas and the green chillies, mix well and cover and cook for about 3 to 4 minutes or till most of the water have been absorbed
  • at this stage add another 2 or 3 cups of hot water, the remaining salt, mix well and again cover and cook for about 3 to 5 minutes
  • repeat the step one more time if required untill the rice gets cooked well but not mushed up. The khichdi should be of thick consistency.
  • Now switch off the flames, add the sugar, ghee, roasted spice powder, mix well and cover and let the khichdi rest for about 5 minutes.

 

 

 

Potato poppy seed curry

Ingredients

Potato 6 medium sized

Onion 1 medium sized sliced

Kalonji or onion seed 1 tsp

Poppy seed 3 tbsp

Green chilli 6

Fresh coriander leaves 1/4th of a cup chopped

Salt 1 tsp or as per taste

Sugar 1/4th tsp

Mustard oil 2 tbsp

Procedure

  • Pressure cook the whole potatoes to 1 whistle at high flames. Now peel off the potatoes and cut them into cubes
  • Grind the poppy seed and 2 green chilli together with a tbsp of water to make a thin semi smooth paste
  • Now heat the oil in a kadhai, once hot add the the onion seeds or kalonji and saute it for few seconds and add the onion
  • Fry the onion till transparent, then add the boiled potato cubes and fry them together for about 2 to 3 minutes
  • Now add the poppy seed paste and mix well, add the salt and stir and cook for a minute
  • Now add 1/2 a cup of water, increase the flames, mix well and bring it to a boil.
  • Then slit the rest green chillies, add them to the curry and reduce the flames to medium low and cover and cook for another 3 to 5 minutes
  • Now open the cover and stir well. Then cook the curry to a thick consistency, add the chopped coriander and mix well
  • Switch off the flames, cover and let the curry rest for some time. Enjoy it with roti, puri or rice.

 

Poha

Ingredients 

Poha or rice flakes 1 and 1/2 cup washed well. Since I used the thick poha, I kept it soaked in water for a minute. If the fine poha is used do not soak it

Pea nuts a handfull of or 1/4 cup

Onion 1 large chopped

Green chilli 4 to 5 chopped or slit

Curry leaves 4 to 5

Coriander leaves 1/4 th cup chopped

Small mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/4 tsp

Lemon juice of 1/2 of a lemon

Salt 1/2 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp

Procedure 

  • heat oil in a kadhai at medium flames. Once hot add in the pea nuts ant fry them for 1 to 2 minutes.
  • then add the mustard seeds, cumin seeds, the curry leaves and saute for few seconds.
  • Then add the chopped onion and green chilli and stir and fry till the onion turns translucent
  • now add the turmeric, red  chilli powder, salt and sugar and mix well
  • then add in the poha, chopped coriander leaves and mix well with all the other ingredients
  • now cover and let it cook at the minimum flames for 1 to 2 minutes
  • remove the cover and after giving the poha a god mix, add in the lemon juice and again mix well. Now switch off the flames and serve hot at the breakfast.

 



 

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