Cabbage Paratha

Cabbage paratha recipe is simple made by adding cabbage and seasoning to the wheat flour. It is a quick breakfast recipe and are best enjoyed with a bowl of fresh curd.



Ingredients :-

1. 3/4 cup shredded cabbage
2. salt to taste
3. 3 cups whole wheat flour 
4. 2 tsp chopped green chili finely chopped
5. 1 tbsp chopped coriander
6. ghee/ oil for cooking

Method :-

1. Combine the cabbage with little salt and keep aside for 10 minutes. Squeeze the excess water from the cabbage.
2. Mix Cabbage, dough, salt, coriander and green chili together, knead into a soft dough, using very little water.
3. Roll out chapati using little flour for rolling.
4. Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.
5. Serve hot.

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Toor Dal ( plain)

Indian recipes uses  different kinds of dals (lentils) witch are more native to India. Toor dal, also known as Arhar, is a popular dish in almost every household.

Ingredients :-

1. 1 cup toor dal
2. 3 cups water
3. 1 teaspoon salt
4. 1/2 teaspoon turmeric (haldi)
5. 1 tablespoon fine chopped ginger

(For tempering)

1. 1 tbsp ghee ( clarified butter)
2. 1/2 teaspoon cumin seed (jeera)
3. 1/2 teaspoon black mustard seed (rye)
4. 1 tsp of asafetida (hing)
5. 2 green chili finely chopped
6. 3-4 curry leave
7. 2-3 cloves of garlic finely chopped

Method :-

1. Wash dal, changing water several times until the water appears clear.
2. In pressure cooker add dal, water, salt, turmeric and ginger, and cook on medium heat for about 2 whistles.
3. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
4. Mix dal well so there are no lumps. If dal is thick add more boiling water and make the consistency as you desire.

For tempering

1. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil, if it cracks right away oil is ready.
2. Add hing, cumin seeds, mustard seeds. After seeds crack stir for few seconds, add green chili and garlic to this.
3. Pour th spice mix over dal.
4. Serve with steamed rice or any Indian bread.

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Bread Poha ( Bread with veggies)

I was of bored having bread everyday so I thought of making this quick and easy recipe made of bread and veggies its tasty as well as healthy.

Ingredients :-

1. 4 slices of brown bread sliced into 1 inch pieces
2. 1 tsp cumin seeds
3. 1/2 tsp of turmeric powder
4. 1 tsp mustard seeds
5. 4-5 curry leaves
6. 1 green chili finely chopped
7. 1 medium sized Tomato finely chopped
8. 1 medium sized onion finely chopped
9. 1 cup of veggies boiled ( corn, french beans,carrot, peas)
10. 1 bell pepper..finely chopped
11. salt as per taste
12. 1 tbsp of lime juice
13. 1 tbsp oil

Method :-

1. In a pan dry roast the bread pieces for about 5-7 minutes once they are cooked a bit, keep it aside.
2. Take oil in a pan, once heated a bit , add cumin ,mustard, curry leaves and green chili and cook for about 2 minutes.
3. Add onion to this and cook it by adding salt till it turns pink.
4. Add tomatoes and bell pepper to this mixture. Cook it for about 2 minutes and then add turmeric powder.
5. Add boiled veggies to this mixture, cook it on a slow flame by covering it with a lid for about 10 minutes till all veggies are cooked.
6. Now add bread pieces to this and stir it well.
7. Add a dash of lime and serve it hot.

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Cabbage Pulao

I made this wonderful Cabbage Pulav  today and it turned out real good. Here is the recipe for it.


Ingredients :-

1. 1 cup cabbage finely chopped
2. 1 medium sized onion finely chopped
3. 3-4 cloves of garlic finely chopped
4. 1 tablespoon of Ginger finely chopped
5. 2 green chili finely chopped
6. 1 carrot chopped into small cubes
7. 1 bell pepper chopped 
8. 2 tablespoon of oil
9. salt to taste
10. 1 tablespoon cumin seeds
11. 5-6 raisins
12. 2 cloves
13. 1 inch cinnamon
14. 4 whole pepper
15. 2 finely crushed cardamon 
16. 2 1/2 cups water

Method :-

1. Take a pan, add 1 tablespoon of oil, once its hot add cumin seeds, ginger, garlic, green chili, cloves, cinnamon, whole pepper, bay leaf stir it for about 2 minutes.
2. Add finely chopped onion, cook it for about 7-10 min till it gets little pink in color
3. Add cabbage, bell pepper and carrot , stir it well and let it cook for about 20 min on a low flame.Cover it with a lid.
4. In a cooker add 1 tablespoon of oil add raisins and cardamom and stir it for about 1 minute.
5. Add 1 cup of rice to it and cook it for about 3-4 mins.
6. Add 2 1/2 cups of water and salt as per taste and cook it for about 1 whistle.
7. Once rice is cooked, add it to the veggies in the pan and stir it lightly to mix all ingredients.
8. Our Cabbage pulao is ready.

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Aloo Paratha

Aloo Paratha is one of the most popular flat-breads in Indian cuisine, specially had in breakfast.It's one of my favourite dish and have always had it, thanks to mom.I gave it a try myself today and wanted to share it with you all.                                   Ingredients :-

For The Dough

1. 2 cups of wheat flour (gehun ka atta)
2. 1/2 tablespoon Ajwain ( carom seeds)

For The Stuffing

1. 2 boiled potatoes
2. 1/2 chopped onion
3. 1 tbsp chopped coriander (dhania)
4. 2 green chilli
5. 1 tsp dried mango powder (amchur)       
6. 1/2 tsp chilli powder
7. salt to taste
8. 1 tbsp ghee for cooking          

Method :-

1. Make a semi-soft dough by adding water and Carom seeds mix it well in whole dough and keep it aside.
2. Boil Potatoes by adding enuf water let it cool and peel of the cover.Mash the potatoes coarsley Keep aside.
3. Add the potatoes, Chopped onions, salt, coriander, chilli powder,greenchiliand amchur powder. Mix it well.
4. Knead the dough and divide into  portions.1.Roll out one portion of the dough into a circle.
5. Place one portion of the prepared filling in the center of the dough circle.
6. Bring togeather all the sides in the center and seal tightly.
7. Roll out again into a circle with the help of a little flour.
8. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
9. Repeat with the remaining dough and filling to make more parathas.
10. Serve hot with curd or tomato ketchup.

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Eggplant and curd ( Dahiwale Baingan Sabzi)

I was thinking of making something different with eggplant today and my mom told me this recipe which was new to me and hence I tried it. It came out good .Here goes the recipe for it.


Ingredients :-

1. 4 Small eggplant
2. 4-5 garlic cloves finely chopped
3. 2 green chili finely chopped
4. 1 tbsp of grated ginger
5. 1 Onion finely chopped
6. 1/2 tbsp turmeric powder
7. salt as per taste
8. 1/2 tbsp cumin seeds
9. 1/2 tbsp mustard seeds
10. 4 tbsp of curd
11. 1 tbsp of gram flour
12. freshly chopped coriander for garnish
13. 1 tbsp of oil

Method :-

1. Cut eggplant into 1 inch cubes , apply salt to it and keep it aside for 1/2 an hour
2. In a bowl take curd add 1/4 tbsp of turmeric powder and 1 tbsp of gram flour mix it well and keep it aside
3. Take a pan , add oil to it then add mustard seeds, cumin seeds, green chili , ginger and garlic to it and cook It for about 2 minutes on a low flame.
4. Add onions to pan and cook it for about 5-7 minutes till it becomes translucent
5. Wash the salt coated eggplant and transfer it to the pan , mix it well and cook it for 5 minutes on a medium flame.
6. Add the curd, gram flour an turmeric mixture to the pan and mix it well.
7. Add 1/2 tsp of turmeric powder and salt to this mixture, cook for about 15 minutes on a low flame by covering it with a lid till eggplant is cooked.if you want you can add little water to this so that eggplant can be cooked faster
8. Once eggplant is cooked turn off the flame and garnish it with freshly chopped coriander.

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PavBhaji

Today I was just checking some pics of my friend and I happen to see PavBhaji pic in that, it suddenly occurred to me that its been a while I had it, so I decided to give it a try.

PavBhaji is a very popular snack, It's a recipe made from various vegetable cooked together and served with Pav or Bread.
Ingredients :-

1. 2 Potatoes cut into cubes
2. 2 Tomatoes cut into cubes
3. 2 Onions finely chopped
4. 1 Green Bell pepper cut into cubes
5. 2 carrots diced into cubes
6. 8-10 french beans cut into 1/2 inch pieces
7. 4 -5 florets of cauliflower
8. 1/4 cup green peas
9. Ginger, chopped 1 inch piece
10. 4-5 cloves of Garlic
11. 2 tablespoons Oil
12. 3-4 Green chilies
13. 1/2 tbsp turmeric powder
14. 1/2 tbsp red chili powder
15. 1/2 tbsp garam masala
16. Salt to taste
17. Butter 3 tablespoons
18. 1/4 cup of Fresh coriander leaves
19. 2 Lemons, cut into wedges 

Method:-

1. In a pressure cooker add potatoes, green bell pepper, peas,french beans, cauliflower florets 
2. and 1 cup of water and boil it up to  one whistle. keep it aside
3. Heat oil in a pan and add three fourth quantity of onions. Saute till light brown. 
4. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 
5. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously mash it slightly with spoon.
6. Add Bell pepper and cook it for about 4 minutes
7. Add boil vegetables and all the spices to this mixture and cook it for 5 minutes.mash it slightly with spoon.
8. Add 2 tablespoon of butter to this mixture.
9. Pav Bhaji is ready, garnish it with coriander
10. Serve it with onion, lemon wedges and pav. 

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Matar Paneer ( Green Peas and Cottage Cheese curry)

Matar Paneer, Is a very famous north Indian Dish and its Yummy .Here goes the recipe for it.

Ingredients :-

1. Green peas – 1 cup


2. Sugar – a pinch


3. Paneer – 1 cup, cubed


4. Oil – 1 tablespoon


5. Cinnamon – 1 inch stick, broken into halves


6. Cloves – 3


7. Cardamom – 2


8. Cumin seeds – 1 teaspoon


9. Black peppercorns – 8-10, whole


10. Onions – 2, medium size


11. Red chili powder – ½ teaspoon or to taste


12. Coriander powder – 1 teaspoon


13. Turmeric powder – ½ teaspoon


14. Ginger – ½-inch piece, finely chopped and crushed


15. Garlic – 3 cloves, finely chopped and crushed


16. Green chillies– 3, medium size


17. Tomatoes – 2, medium size


18. Garam masala powder – 1 teaspoon


19. Cilantro leaves – chopped for garnishing


20. Salt – 1 teaspoon or adjusted to taste

Method:-

1. Boil cubed Paneer pieces in water by adding 1 teaspoon salt and Turmeric powder for about 5 minutes and keep it aside.this helps salt and turmeric to seep inside paneer cubes.


2. Boil the green peas for about 10 mins till it gets tender and keep it aside.


3. Make a paste of Onion, tomatoes, green chili, garlic and ginger by griding it in a mixer. 


4. Heat a pan on a medium flame add oil to this.Add cumin seeds and let it cook for about 1 minute.


5. Add Black peppercorns, Cinnamon ,Cardamom, cloves and sugar to this and stir it.


6. Now transfer onion , tomato, garlic, ginger and green chili mixture to the pan and cook it for about 15 minutes by stirring it in between.


7. Add salt, turmeric, coriander, red chili  powder to this and mix it well.


8. Add boiled peas and Paneer cubes to this cook it by covering it with a lid for about 10 minutes on a low flame.


9. Add garam masala to this and garnish it with freshly chopped coriander.


10. Matar Paneer is ready, serve it with hot chapatis.

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Kasiphal aur Pyaj ki sabzi ( Pumpkin and onion recipe)

I always hated Pumpkin as a child but when my mother told me about this recipe I gave it a try and liked it so much probably even you can try it and see how it comes , hopefully you mite like it as well :)
Ingredients :-

1. 500 gms Kasiphal ( Pumpkin)
2. 1 Onion
3. 1 tsp of Ginger, finely chopped
4. 1 tsp finely chooped green chilli
5. 1 tsp Turmeric powder
6. 1 tsp Coriander powder
7. Red chili powder
8. salt to taste
9. 7 -8 grains of Fenugreek seeds (Methi Dana)
10. 1 tsp of mustard seeds ( rye)
11. 1 tsp of cumin seeds (Jeera)
12. 1 tsp Asafetida[heeng]
13. 1 tsp of Amchoor powder
14. Fresh coriander leaves, finely chopped
15. 1 tbsp of oil

Method :-

1. Wash Pumpkin properly and peel of its skin and chop it into an inch sized cubes.Chop onion length wise and keep it aside.
2. Heat oil in a pan or kadahi over medium-high heat, add fenugreek seeds, asafetida, cumin seeds,
3. mustard seeds and let it splutter.
4. Add green chilies an onion to this and cook it on a low flame till onion turns golden brown.
5. Add turmeric and coriander powder, stir it and now add pumpkin,
6. Add salt to this, cover it  and cook over low heat until tender and all moisture is absorbed.
7. Now add amchoor powder, stir and cook for further 5 minutes.
8. Garnish it with chopped coriander and serve.

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Semolina Sweet ( Suji ka Halwa)

                                                                                                                                                                                  
Suji Ka halwa is very popular dish among all Indians, this is simplest and easy dessert one can make for any occasion and moreover the ingredients required to make it are all so easily available in our house .so here is the recipe for it.

Ingredients :-

1. 1 Cup Rawa/Suji ( Semolina)
2. 2 1/2 water or milk
3. 1/2 cup Ghee (Clarified butter)
4. 1/2 cup Sugar
5. 4 - 5 Almonds
6. 7-8 Raisins
7. 1 Tablespoon of Elaichi (Cardamom) Powder

Method :-

1. Soak almonds in 1/2 cup water and keep it aside.
2. Take a Kadhai (Wok), add Suji to it and roast it for about 10 mins on a low flame till it gets little brown, keep on stirring it continuously else Suji will burn.
3. Now add Ghee, sugar, cardamom powder and raisins to it.
4. Roast the Suji till it turns light golden in colour and one can smell the aroma of the roasted suji. 
5. Once the suji is roasted add  milk/water to it , and keep on stirring it on a low flame. See to it no lumps are formed while mixing suji and milk.
6. Keep on stirring the mixture till you get a thick halwa like consistency. 
7. Now peel the cover of water soaked almonds and chop it to pieces.
8. Garnish Suji halwa with chopped almonds and serve it hot.

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Cluster beans vegetable ( gavar ki phali ki sabzi)

This gavar sabji in a very simple and easy to make, it tastes delicious with chapati.


Ingredients :-

1. 250 grams gavar ki phalli (cluster beans)
2. 1/4 tsp ajwain (carom seeds)
3. A pinch of hing (asafoetida)
4. 1/2 tsp red chili powder
5. Salt to taste
6. 1 tsp cumin seeds
7. 1/2 tsp coriander powder
8. 1/2 tsp amchoor (dried mango powder)
9. 1 tbsp mustard oil or any other oil
10. 2 medium sized potatoes
11. 1 onion
12. 1 tbsp of ginger, garlic and chili paste
13. 1 tomato
14. 1/2 cup water

Method:-

1. Wash Cluster beans, remove tips and tails and Chop it into 1 inch pieces.
2. Wash potato peel off the skin and cut it into cubes.
3. In pressure cooker boil cluster beans and potatoes together by adding 1/2 cup of water for about 2 whistles and keep it aside to cool off.
4. Finely chop  tomato and onion, or grind it in a mixer and keep it aside.
5. In a pan add about 1 tbsp of oil, to this add 1 tsp of cumin seeds,ajwain,asafotedia,ginger, garlic and chili paste and saute it for about 1 min now add onion and tomatoes to this mixture and cook for about 10 mins on a slow flame till the mixture turns golden brown.
6. Now add cluster beans and potatoes to this mixture and stir it well.
7. Add chili powder, coriander powder, amchoor and salt and stir it well and cook it for about 10 mins on a slow flame, till cluster beans are cooked.
8. Serve hot gavar sabji with chapati.

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Indian red Gravy

Indian recipe usually takes lot of time because of the initial preparation involved in making masala or gravy.Its commonly used in many of Indian curry like Rajma, Chole, Palak Paneer and so on.

I was talking to my mom other day and she told me this simple quick technique to make the gravy and refrigerate it which would save lot of time while making curries later on

Ingredients :-

1. 4 Onions
2. 4 Tomatoes
3. 5-6 Green chili
4. 7-8 cloves of garlic
5. 1 tablespoon cumin seeds
6. 2 table spoon finely grated Ginger
7. 1 tablespoon oil

Method :-

1. Wash all the vegetables well .Cut Onions, tomatoes, green chili, garlic and grind it in a mixer.
2. You can as well grate it if you don't want to grind it.
3. Add grated ginger to this mixture.
4. Now take a pan add oil, once it heated a bit add cumin seeds to it, then all the grinded mixture to this and stir it well for about 2 minutes on a high flame.
5. Now cook this mixture for about 25 to 30 mins on a low flame by constantly stirring it between.
6. Once done cool it off and refrigerate it.
7. This can used for a week.

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