Crispy Arbi

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Is that bowl enough to tempt you to eat arbi?? Or do i need to also tell you that this is not fried! Good enough? πŸ™‚
Okay so let me tell you this is one of my favourite snacks to hog onto, a bowlful. There are so many of us who are crazy about french fries, right? But then those fried calories often turn down your craving, so why not make this instead. Arbi or Taro root is super healthy and has some amazing nutrional values too.
I know you’re going to thank me later. πŸ˜‰

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Nutritional Benefits Of Arbi :

  • Strenghtens immune system
  • Helps to boost blood circulation
  • lowers blood sugar levels
  • Rich in dietary fibre, hence helpful in digestion
  • Improves eye vision & skin health

Amongst other benefits of arbi, these are some important ones. Now i guess you have enough reasons to try this and more so when it isn’t time consuming at all.

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So now let’s come to the recipe.

Recipe :

Serves : 4-5

Ingredients :
500gms arbi
4 tbsp oil
1/3 tsp ajwain
1/3 tsp rai
1/3 tsp jeera
a generous pinch of hing
1 tsp red chilli powder
1/3 tsp haldi powder
2 tsp dhaniya powder
juice of 1 lemon
salt as per taste
handful of coriander leaves Β (washed and chopped)

Method :
Wash arbi and peel it. Cut it lenghtwise just like french fries.
Take a wok, heat oil and add rai, jeera, hing & ajwain. Add arbi and stir. Do not cover the wok, let the flame swing between medium to high. Roast it well, almost like shallow fried so that it is cooked well inside and remains crispy outside.Now add all the spices, salt, haldi powder, red chilli powder and dhaniya powder. Give it a quick stir. Do not let it stick to the bottom. When cooked well, add lemon juice. Garnish with coriander leaves and serve. Yummy snack is ready to be savoured.

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Notes :

Don’t forget to apply oil before peeling and cutting arbi as it might cause itching. You may use regular vegetable oil.
If you feel the need add a tbsp oil more but do not let your spices burn while cooking.

Give it a try! Awaiting feedback. πŸ™‚

Happy cooking. ❀

 

Khatta Meetha Karela (Sweet and Tangy Bitter Gourd)

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Like I mentioned in the last blog post, I love anything and everything from the gourd family. So here I am with another though β€˜not-so-very- liked-by-many’; β€œBitter Gourd”.
Maybe as a child I wasn’t too fond of it either and didn’t really like eating it. But I remember once during summer vacations, when I must have been 5 or 6 years old, my nani (Maternal Grandma) told me to atleast give it a try. From that day on, I guess this has been on my list of favourite veggies. πŸ˜€
As the name suggets, it is certainly bitter in taste but then looking at the nutritional benefits of this vegetable, one can totally let go off that! If you are not a keen eater of this one, try out the way i made it and maybe you will start liking it too. πŸ™‚

A little about the ‘Nutrional Benefits’ of Bitter Gourd
Bitter Gourd is an extremely rich source of Vitamin C which helps in boosting immunity and keeps a check on your regular health. It is essentially a store house of dietary fibre that aid in proper digestion and good bowel movement.
Also it has as less as only 17 calories per 100 gms which makes it a good food to be included in your weight loss diet. And an extremely diabetic friendly vegetable, it is advisable to have a glass of Bitter gourd juice every morning on an empty stomach.
So have I given you enough reasons to incoroporate Karela in your diet.Β  πŸ™‚

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While Karela is cooked in a number of ways, here I made a khatta meetha karela, i.e. sweet and tangy and yet not losing on the healt aspects! Check out the recipe and make it soonest.

Recipe for Khatta Meetha Karela
Serves : 4

Ingredients :

250 gms Bitter Gourd/ Karela
4 tbsp oil
2 tsp + 1 &1/4 tsp salt
a pinch of asafoetida (hing)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1 tsp red chilli powder
3/4 tsp turmeric powder (haldi powder)
2 & 1/2 tsp coriander powder (dhaniya powder)
1 tsp coarsely ground fennel powder (saunf powder)
1 small raw mango, grated
2-3 tbsp grated jaggery (Gur)
Enough water to wash the vegetable

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Preparation :
Firstly wash the karela well in running water so that it is all clean.
Take a bowl, put your vegetable in here and sprinkle 2 tsp salt over it. Cover with a lid and give it a topsy-turvey shake so that salt mixes with all the karelas.
Keep them like this for an hour and a half.
Now wash them again twice and drain all the water.
Salt is completely washed. This method of first putting them in salt is done to remove the bitterness of the vegetable. Now cut them into slices just as given in the second picture above. πŸ™‚
There is no need to peel it.

Method :
1.Take a wok, heat oil and add hing, jeera and rai and let them crackle.
2.Add sliced karela and stir. Cover with a lid and cook till they are soft for about 8-10 minutes. Give a stir or two in between so that they do not stick to the bottom.
3.Uncover the lid, check that they’re cooked and add all the spices, salt,red chilli powder, dhaniya powder, saunf powder,haldi powder and stir.
4. Add grated raw mango and grated jaggery and stir well again.
5. Cook for another 2 minutes and your khatta meetha style karela is ready to eat.

Best eaten with phulka/roti/chappati or mixed with dal and rice. πŸ™‚
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Notes :
Bitter gourd uses more oil for cooking lest it’ll be too dry.
If raw mango is not available, you may use 1/2 tsp dry mango powder (amchur) and there won’t be any difference in the taste.
Also sugar can be substituted for jaggery but I personally prefer Jaggery.
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Awaiting your feedback. πŸ™‚
Thank for stopping by, Happy Cooking. ❀

Bharwan Tinde (Stuffed Apple Gourd)

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How can you not love greens?? They look gorgeous, don’t they! πŸ™‚ Well, i love everything from the “gourd” famliy. Be it bottle gourd (Lauki), Bitter gourd (Karela), Ridge gourd (Taurai), Sponge gourd (gilki), apple gourd (Tinda) to name a few!! The list is endless.
In india, usually all these are summer vegetables however today you get everything throughout the year. But I am still a firm believer of eating seasonal and fresh produce, nothing beats that! Right? πŸ™‚
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I might just do different post on all these vegetables belonging to the gourd family and in what variations are these eaten in my family. So thought why not start with an ever favourite “Bharwan Tinde”.
Bharwan tinde ki sabji is nothing but apple gourds stuffed with an indian spice filling and cooked till tender and flavourful! You ought to make this, if you haven’t yet.

Here’s the recipe you are looking for.

Bharwan Tinde ki Sabji :
ServesΒ  : 4-6
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Ingredients :

500 gms Apple Gourd/Tinda
2-3 tbsp oil
1/2 tsp jeera (cumin seeds)
1/2 tsp rai (Mustard seeds)
a generous pinch of hing (asafoetida)
1 & 1/2 tsp salt (Adjust as per taste)
1 & 1/4 tsp red chilli powder (Adjust as per taste)
1/2 tsp haldi powder (Turmeric powder)
2 & 1/2 tsp dhaniya powder (Coriander powder)
1 tsp saunf (fennel seeds)
1/4 tsp amchur (Dry mango Powder)
7-8 garlic cloves
a bunch ofΒ  fresh coriander leaves (washed and chopped)

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Method :
Wash and peel the apple gourds. Put a cross slit in between ensuring that it does not cut the end, so as to fill it nicely.
Take your spices, salt, red chilli powder, haldi powder, dhaniya powder, saunf, amchur and chopped coriander leaves. Mix them well (Filling is ready).
Now stuff each tinda.
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Take a wok, heat oil and add hing, jeera and rai till they spultter.
Put the stuffed tindas one by one into the wok so that the stuffing doesn’t spill out.
Cover the wok with a plate and pour some water on top of it so that it cooks well and softens nicely. Let it cook on low-medium flame and stir twice or thrice in between.
Add 2-3 tsp water and cook for another 5-7 minutes till they are moist and soft.
Add all the remaining masala mix. Give it a stir.
Now dig in the center of the wok, add minced garlic cloves and saute. Now stir again and cook for 2 more minutes.
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Bharwan tinda is ready to eat! Best enjoyed with garma garam fulka/roti.

So now that you have the perfect recipe for it, go make it in your kitchen and don’t forget to keep me posted with the feedback. I bet you’ll love it. πŸ˜€
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Paneer Jalfrezi

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Sudden guests at home and you obviously want to cook something super delish, this quick restaurant style Paneer Zalfrezi is good enough to impress your guests and have them wanting for more! πŸ™‚
Paneer Zalfrezi is such a favourite, cottage cheese cubes cooked with other vegetables in a tomato based gravy. What makes it even more to savour onto is the fact that it’s not cooked in an overly rich gravy. Light on the tummy and lipsmacking to taste.

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Usually capsicum and onions are used with cottage cheese for Paneer Jalfrezi but i used carrots also along with others. It goes perfect with roti, parantha or rice! We relished it with Laccha parantha though. πŸ˜‰
Aren’t the pictures tempting you to make your own? πŸ˜›
Let’s get to the recipe, and when you try, don’t forget to keep me posted with the feedback and pictures. πŸ™‚
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Recipe :

Serves 4-6

Ingredients :
200 gms Paneer (Cottage Cheese)
2 medium sized onions
1 capsicum
2-3 large tomatoes
1 carrot
1 tsp ginger-garlic paste
2 tbsp oil
1 bay leaf
1/2 tsp cumin seeds (jeera)
1 tsp red chilli powder
1/4 tsp garam masala
1/4 tsp kitchen king masala
1/4 tsp turmeric
1/2 tsp coriander powder
1 & 1/4 tsp salt (adjust as per taste)
1 tsp sugar (optional)
2 tbsp fresh cream
handful of coriander leaves, for garnishing

Preparation :

1.Wash and peel the carrot, julienne them.
2.Wash and cut the capsicum lenght wise.
3.Peel and slice the onions.
4.Cut one tomato into small dices and puree the other two tomatoes.
5.Cut the cottage cheese length wise into batons. Add these batons to warm water for a minute just to soften them.

Method :
Take a pan and heat the oil, add cumin seeds and bay leaf. Now saute onions and add ginger-garlic paste when the onions turn rosy pink. Add capsicum and carrot and cook for 2-3 minutes till soft, cover the pan with a lid. Give it a quick stir and add chopped tomatoes and the puree and stir again. Add all the spices, chilli powder, garam masala, kitchen king masala, salt, turmeric powder and coriander powder. Cook the veggies with spices for another 2-3 minutes. Add sugar and stir. Add paneer batons and fresh cream and stir very gently so as to not break the paneer pieces. Cover and let it simmer for a minute. Switch off the flame and garnish with coriander leaves.
Serve it with your favourite bread or rice! ❀

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Cook it for your friends and family or for yourself πŸ˜‰ and tell me how many compliments did you get in turn! Happy Cooking. xoxo

Thank you for stopping by πŸ™‚

 

Chatpata Aloo

Potatoes!!! Even the fussiest eaters cannot help but like this “non-fussy” vegetable. You can add potatoes to anything and everything and in any darn form and still be sure that it’s going to come out great.
While there are a lot of ways of cooking potatoes, I made this no onion-no garlic chatpata aloo.
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Try out this recipe if you’re bored of making your potato veggie the same old way and I promise you won’t be disappointed. πŸ™‚

Here’s the recipe :

Serves : 4-5

Ingredients :
4 large potatoes
4 tomatoes
1″ ginger stick
2 green chillies
2 tbsp sesame seeds (Til ke dane)
1 tbsp poppy seeds (posta dana)
1 bay leaf (tej patta)
1/2 tsp cumin seeds (jeera)
1 black cardamom, ground (Badi elachi)
1 tsp garam masala
1 tsp salt (as per taste)
1 tsp red chilli powder
1/ 3 tsp turmeric powder
1 tsp coriander powder
1/ 2 tsp ground fennel seeds (coarsely ground) (saunf)
1 tsp sugar
1/ 2 cup milk
1/ 4 cup cream
2 tbsp oil
Handful of corriander leaves (washed n chopped)

Method :
Boil the potatoes in a pressure cooker. Once boiled, peel & cut into medium sized pieces. Keep aside.
Now to prepare the gravy, take a wok and heat the oil, add cumin seeds and bay leaf.
Make a paste of sesame seeds and poppy seeds by grinding them together after soaking them in little water about 1/ 2 a cup. Add this paste.
Along with the white paste, add cream as well. Keep stirring in between.
See that the paste gets a brownish colour to it,now add pureed tomatoes and paste of ginger and green chillies. Let it cook well.
Now add all the spices and milk and cook again for about next 5-7 minutes, till the gravy leaves oil on the sides of the wok. Add sugar.
Add all the diced potatoes and cover with a lid for 2-3 minutes so that potatoes soak in all the spices. Lastly garnish with corriander leaves and serve.

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Enjoy this delightful veggie with a crisp tandoori roti generously slathered with butter or a plain roti or rice!

Tell me when you make it! πŸ˜€
Thank you for stopping by.
xoxo

Khatti Meethi Kaddu ki Sabji ( Sweet & Tangy Pumpkin Veggie)

I have a special love for Kaddu ki Sabji πŸ™‚ And I love the one Mom makes the most, full of flavours!!
A little sweet to the palate and then a little citrus, to have it with plain fulka (whole wheat Indian Flat Bread) or mix it along with Dal (Lentils) and rice!
We cooked mixed herbs with potato veggie, kaddu ki sabji and Boondi Raita along with fulkas for lunch the previous day, posting the Pumpkin veggie here. There’s no much gushing about it, i’ll just straight away come to the recipe now.

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Ingredients :
250 gms Pumpkin with green peel (Do not Peel it)
2 green chillies (chopped)
few curry leaves
1 & 1/2 tbsp oil
1/4th tsp Fenugreek Seeds
1/4th tsp Mustard Seeds
1/4th tsp Cumin Seeds
1/8th tsp Turmeric Powder
1/2 tsp Red Chilli Powder
Salt to taste
1/2 tsp corriander Powder
1/4th tsp Dry Mango Powder
Sugar 1 tsp
1 tbsp lemon juice
Corriander Leaves (washed and Chopped)

Method :
Cut the Pumpkin into long cubes, do not remove the peel. Wash and keep.
Take a wok and heat the oil.
Add fenugreek seeds, mustard seeds, cumin seeds and let them crackle.
Add curry leaves and chillies.
Add the cut pumpkin and cook till soft and nicely done.
Add all the spices now, stir and cook for 1-2 mins.
Add lemon juice and sugar and give a stir and cook for another 2 mins.
Lastly garnish with coriander leaves.

Enjoy πŸ™‚