Posts tagged ‘Vegetarian’

January 6, 2016

Ragi Sankati / Finger Millet Dumplings


The Rice Ragi Balls is a super nutritious and an extremely healthy recipe. It is a traditional dish that I’ve been hearing from childhood, but never got a chance to taste it.
Finally…my MIL introduced this to me with Fish Pulusu as a side dish …n must say I was drooling for more. The combination with which these ragi balls are eaten makes the whole difference.
We usually prepare this with Natu kodi pulusu , Chicken Pulusu ,Fish Pulusu and Anapaginjala Pulusu.

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Ingredients :

Ragi Flour – 1.5 to 2 cups
Rice – 1 cup (soaked for atleast 30min)
Water – 4 cups
Salt – as required

Method:

Cook rice in a pressure cooker upto 3 whistles  OR take a heavy bottomed vessel and boil 5 cups water. Add the soaked rice along with little salt.
Cook till the rice looks mashed.
Check if the rice still has water, else add 1/2 cup water . Add ragi flour to this (DO NOT MIX NOW) and close the lid.
After 5 to 10min, mix the ragi flour and cooked rice briskly.
Once done, make balls immediately by dipping your hands in a bowl of water.
Poke a hole in the centre of the ball and pour good amount of ghee in it.
Pinch the ball from the sides ,dip it in the ghee and then dip it in the side dish…n thats Ragi rice ball for you.

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July 25, 2015

Rajma Chawal


Rajma Chawal is one of the most popular dishes in North India. I love cooking north indian dishes…and this particular dish I’ve learnt from my friend’s cook. This recipe is very easy and simple to prepare…n yes of course tastes yumm !

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Ingredients :

1. Steamed Rice –  1cup

2. Rajma – 1 cup (soaked overnight & drain the water)

3. Tomato – 4 ,medium sized ( puree them without adding water )

4. Onion , chopped- 2, big sized

5. Ginger , finely chopped – 2tsp

6. Dhaniya Powder – 1 1/2 tsp

7. Red chilli Powder – 2 tsp

8.  Salt – as required

9. Amchur Powder – 1 tsp

10. Green Chillies – 2 , finely chopped

11. Jeera – 1tsp

12. Cloves – 4

13. Cinnamon stick – 1/2 inch

Method:

Pressure cook the soaked rajma for about 3 to 4 whistles and keep aside. Kindly do not drain the water.

Heat oil in a pressure cooker and add Jeera, Cinnamon stick, cloves and green chillies. To this add finely chopped ginger and saute for few seconds and add onions . Fry these till pink.

To this add the tomato puree . Mix well . Now, add Red chilli powder, dhaniya powder ,amchur powder and salt. Cook till there is no raw smell. Then, simmer and allow it to cook for some more time. Add the rajma along with the cooked water. Bring it to a boil and pressure cook for 1 whistle. Check if the curry is semi thick in gravy.

Once done, garnish with coriander leaves and serve hot with steamed rice.

June 20, 2012

Mixed Vegetable Curry


I was thinking to try out most of the mixed vegetable curries online and found this yummy recipe . The thick gravy that coats on all the veggies is the best part of this recipe. Sure to try out n come up with more mixed veggies.

Preparation Time: 15 min

Cooking Time: 20 – 25 min

Serves : 2 to 3

Source: Divyaz easy recipes

Ingredients:
1. Vegetables – 1 cup (peas, potato, cauliflower, beans, carrot) Cut all in 1 inch thickness.
2. Cashew nut paste – 2tbsp (soak cashew nut in milk and grind it in to a thick and smooth paste)
3. Onion and chili  paste – 3tbsp (grind 1medium size onion and 1 big green chili in to smooth paste)
4. Tomatoes – 1no (chop it very finely)
5. Red chili powder-1tsp
6. Turmeric powder- ½ tsp
7. Dhania powder-1tsp
8. Vegetable masala / Kitchen king masala-1tsp
9. Ginger garlic paste- 1tsp
10. Sugar a pinch
11. Salt to taste
12. Coriander leaves for garnishing
13. Jeera and saunf – 1tsp
14. Oil/ ghee – 2tbsp or 3tbsp
Method:
In a heavy bottom pan heat oil /ghee, and add jeera and saunf.
Once they start to splutter add the onion chilli paste and fry it till the onion turns brown.  Then, add the tomato fry till the oil leaves the mixture.
Now, add turmeric powder, red chilli powder, dhania powder, and vegetable masala powder.Mix well and allow it to fry well.
Then,add ginger garlic paste .Mix well and allow it to fry well till the raw flavors gone. Now add all the vegetables mix it well, add salt and little water, close the pan and cook for about 10 min.
Now, add the cashew nut paste and a pinch of sugar. Mix it well. Cook on low flame for about 5minutes or till the oil leaves the sides.
Garnish with coriander leaves and serve hot with chapati or phulka.
June 13, 2012

Achaari Bhindi – Microwave Recipe


Achari Bhindi…a recipe from Nita Mehta’s cookbook. 

 

Preparation Time : 5 to 10min

Cooking Time : 20 to 25 min

Serves : 4

Source : Nita Mehta

Ingredients:

1.Bhindi / Ladies Finger – 500gm (wash and wipe dry)

2. Ginger paste – 1 tsp

3. Red Chilli Powder – 1/2 tsp or little more according to your taste.

4. Dhania Powder – 1 tsp

5. Amchoor – 1/2 tsp

6. Garam Masala – 1/2 tsp

7. Salt – as per taste

8. Tomatoes ,chopped – 2 medium

9. Lemon Juice – 1tsp

10. Achaari Spices :

Hing / Asafoetida – pinch

Saunf / Fennel seeds – 1 tsp

Mustard Seeds / rai – 1/2 tsp

Kalonji / Onion seeds – 1/2 tsp

Method:

1. Take the washed n dried bhindi, cut it into 1/2  inch pieces OR  cut the tip of the head of each bhindi,leaving the pointed end as it is. Now, cut the bhindi vertically from the middle making 2 smaller pieces from each bhindi.

I cut the bhindi into 1/2 inch pieces but I suggest the 2nd method of cutting bhindi for this recipe.

2. Keep the bhindi in a dish. Sprinkle 2 tbsp of oil on it. Mix well. Put them in the oven on combination mode (micro + grill)  for a min of 15min. Check if the bhindi is cooked properly. If no,then cook it for some more time till crisp. Keep aside.

3. In a separate small dish, put 2 tbsp oil and the achaari spices. Microwave for 3 min.

4. To the bhindi, add achaari spices,dry masala powders,salt,ginger paste,tomatoes and lemon juice. Mix very well. Microwave for 5 min.

Serve hot.

January 5, 2012

Kadai Paneer


Hi guys…Wishing everyone a very Happy New Year !  Its been really looooong that I posted something. Was busy with my sister’s wedding and finally now I’m back to blogging.

hmmm…there was some paneer lying at home..so thot of cooking kadai paneer while looking into Nag’s Edible Garden .

 

 

Serves : 2 to 3

 

Ingredients:

1. 2 cups paneer- cubed
2.Half a capsicum – cubed
3. 1 large onion
4. 2 green chillies
5.3-4 pods of garlic, crushed
6. 1″ piece of ginger, crushed (or 1tsp ginger garlic paste)
7.1 tomato, pureed
8.1 tbsp tomato paste (or another pureed tomato)
9.A big pinch of kasuri methi / dried fenugreek leaves
10.1 tsp red chilli powder
11.A pinch of turmeric powder
12.1/2 tsp jeera / cumin seeds
13.1 tsp coriander powder / dhania powder
14.2 tsp oil
15.Salt to taste
16.Chopped coriander leaves to garnish

Method:

Grind the onion along with the green chillies. Heat oil and fry this paste for 2-3 mins.

Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute.

To this, add the tomato paste and pureed tomato. Fry for 4-5 minutes until the mixture comes together and the oil begins to separate.
Next add the capsicum and kasoori methi, with some salt. Fry for 2-3 mins, until the capsicum is cooked but still crunchy.

Finally add the cubed paneer and mix gently until well combined. Simmer for 2 mins and remove from fire.

Garnish with coriander leaves and serve hot with rotis/chapatis.

November 5, 2011

Beetroot Curry


 

Preparation time: 15 min

Cooking time: upto 30 min

Serves: 2

A simple beetroot recipe which goes well with rice. Try including beetroot in your diet as beetroot has immense health benefits.

Ingredients:

1.Beetroot grated – 1 big

2.Mustard Seeds / Aavalu – 1tsp

3.Minapappu / urad dal – 1tsp

4.Onion chopped – 1 medium

5.Green chillies – chopped 2

6.Coarsely ground mixture:

slightly roasted groundnuts / Pallis – 1 handful

garlic flakes/velluli – 6 to 7

salt – 2 pinches

curry leaves / karvepak – less than handful

coriander leaves / kottameer- less than handful

Method:

Take oil in a kadai, and add tempering,onions and green chillies. Fry till onions turn pink. Then add grated beetroot , salt and allow it to get well cooked.

Then, add coarsely ground mixture and mix well. Allow it get cooked for some more time.

 

Sending this to Show me your HITS – Beets and Carrots – Sangeetha’s Event hosted by ,Tomato Blues

August 24, 2011

Sorakaya kura (Rayalseema style)


Preparation time: 10 min

Cooking time: 30 min

Serves – 3

This recipe has a taste of  Rayalseema Cuisine. Bottle gourd has numerous health benefits and is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre.
Learnt this from my sis in law…this one is damn easy and quick to cook !

Ingredients:

1.  Sorakaya/Bottle gourd / lauki , chopped – 1

2. Onion  finely chopped- 1

3.Tempering :

Mustard seeds / aavalu – 1 tsp

jeera / cumin seeds – 1 tsp

Karvepak / curry leaves – few

4. Grind to powder :

Roasted Peanuts – 2 to 3 fistfuls

Red chilli powder – 3 tsp or more

Garlic flakes- 11 to 12

5. Salt – as per taste

Method:

Firstly, pressure cook the bottle gourd pieces adding little salt. Switch off after 2 whistles. See that the pieces do not become a paste. Keep aside.

Take a kadai, heat 2 tbsp oil and prepare tempering by adding mustard seeds. Once the seeds start spluttering, add cumin seeds and curry leaves. Add onions and fry till pink. Add a pinch of turmeric powder and salt to taste. Mix well and allow the bottle gourd pieces to get well cooked on medium heat till all the water from the pieces gets evaporated.

Then, add the ground mixture of roasted peanuts,garlic flakes and red chilli powder. Mix this along with well cooked pieces and allow it to get cooked for some more time.

Goes well with roti and rice.

July 7, 2011

Tomato Rice


Ingredients:

1. Basmati Rice – 1 cup
2.Tomatoes chopped- 3 to 4
3.Onion sliced – 1 medium
4.Green chilies slit – 4
5.Red Chilly powder  – 1/2 tsp
6.Turmeric /haldi – less than 1/2 tsp
7.Ginger grated – 1 small piece
8.Garlic crushed – 2 flakes
9.Cloves – 2
10.Cinnamon – 1/2 inch piece
11.Cardamons -2
12.Oil – 2 tbsp

Method:

Wash and soak rice for 15 minutes in water. Drain water and keep it aside.

In a frying pan, add cloves, cinnamon, cardamon and saute for a minute.  Add ginger & garlic to it, fry for a minute and add green chilies and onions.  Fry till onion turns light brown. Add chopped tomatoes to it. Then add salt, chilly powder and turmeric to it.

After tomatoes are well cooked for about 5minutes, add rice to it and stir for  2 minutes.

Lastly, add 1 1/2 to 2 cups water and pressure cook the  rice .

 

 

June 11, 2011

Bhurji with paneer


Ingredients:
1. Paneer – 250 gm , grated or crushed with hand.
2. Onion – 2 medium, finely chopped.
3. Tomato – 1 medium, finely chopped.
4. Green Chillies – 4 to 5, finely chopped / slit lengthwise.
5. Turmeric powder – pinch
6. Red chilli powder – 1/2 tsp
7. Jeera powder(cumin powder) – pinch.
8. Kasuri methi – 1/4 tsp
9. Dhaniya powder(coriander powder) – 1/2 tsp
10. Garam masala – pinch
11. Milk – 5 tbsp
12. Salt to taste.
13. Coriander leaves – for garnishing.
Method:
Heat oil, add chopped onions,green chillies and fry till transparent.
Add all powders except garam masala and mix well .
Add chopped tomatoes and cook till it is well cooked.
Add crushed/grated paneer, stir well and cook for about 4min.
Add milk, mix well  and cook till the milk evaporates. Keep mixing so that panner does not get stuck to the vessel.
Add garam masala powder n mix well. Switch off the flame and garnish with coriander leaves.
June 11, 2011

Chole / Chana Masala


Chole is one of the famous dishes in India.This is a popular punjabi delicacy.Generally chole is served along wid bathura or poori .


Ingredients:
1. Kabuli chana(chick peas) – 250 gm (soak overnight)
2. ghee / oil – 5 tbsp
3. Jeera – 1tsp
4. Onion paste – 2tbsp
5. Ginger garlic pate – 1 tbsp
6. Chopped tomatoes – 3 tbsp
7. Chole masala – 3tsp (can get this @any groc store)
8. Red chilli powder – 1/2 tsp or according to ur taste.
9. Salt – as required
10. Garam Masala – 1tsp
11. Lemon juice – 1/2 tsp
 
Method:
Pressure cook the soaked kabuli chana by adding 8 cups (1200 ml) of water on high flame. After first whistle, reduce it to low flame and cook for about 35 – 40min and keep aside.
Heat ghee/oil in a pan and fry jeera.
Add onion paste and fry till golden brown .
Add ginger garlic paste and fry well again.
Add 6,7,8,9 and cook till oil seperates.
Add boiled kabuli chana n simmer for 15min.
Before serving add garam masala n lemon juice for seasoning.
Garnish with coriander leaves, onion, mirchi. Serve hot.
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