Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Indian dry Vegetarian dish or Sabzi. Show all posts
Showing posts with label Indian dry Vegetarian dish or Sabzi. Show all posts

Wednesday, July 20, 2016

Karela or Bitter Gourd chips





Ingredients

5 Thinly sliced bitter gourds
4 tbsp Rice flour
1 tbsp Salt
Pinch of turmeric powder
Pinch of chili powder(Optional)
1/2 tbsp Sambhar masala
1 tbsp water
Oil for deep frying

Preparation Method:

1. Take a big bowl, to it add sliced bitter gourds, rice flour, turmeric powder, chili powder, sambhar masala, salt and water and mix well.

2. Now heat oil in a deep frying on medium heat.  Key to perfectly crisp bitter gourd chips it the temperature. So do not fry them on high or low heat.  Start frying the bitter gourd in small batches. Do not over crowd your pan.  Everything has to cook evenly on medium to high flame.

3. Cook until they are golden brown and drain it on kitchen towel. Enjoy as is or goes well with Indian meal as a side dish.

Monday, June 20, 2016

Gram Flour Stuffed Peppers Or Besan Bharwa Mirchi




























Ingredients:

6-10 Banana Peppers or big green peppers
1 cup Gram Flour
1/2 cup Oil
Sal to taste
1/2 tsp garam masala
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tbsp fennel powder
Pinch of cumin seeds
Pinch of asafoetida
1/2 tsp dry mango powder/Amchur powder



Preparation Method:

1. Wash all the peppers and pat them dry with a cloth.  Now put a slit in the middle of the peppers to remove the seeds.

2. Heat oil in a pan and add cumin seeds and asafoetida and saute for a second.  Now add turmeric powder and gram flour and saute until the mixture turns light brown in color.  To it add salt, coriander and fennel powder and saute again for a minute. Finally add Amchur powder and garam masala to till and give it a good mix.  You can turn off the flame and keep it to cool down a bit before you start stuffing your peppers.

3. Now start stuffing all the peppers one by one gently without breaking the peppers in halves.  Try stuffing as much of the filling as you can.  Make sure they don't open up easily while shallow frying them.

4. Heat a pan on a low flame and put some oil to it.  Now place all the stuffed peppers to the pan and cover the lid.  Cook them for about 4-5 minutes on low flame.  After few minutes flip them to the other side so that both the sides are nicely cooked.

5. They are ready to be served as a side dish with any Indian meal.  Goes really well with Parathas or Chapatis.


Friday, September 12, 2014

Stuffed Bitter melon/ Bharwa Karela


Ingredients:

2 medium size bitter gourd/melon (I have used Chinese variety)
1 tablespoon ginger garlic paste
1 finely chopped onion
1 teaspoon green chili paste( optional)
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1 tbsp Amchur powder( dry mango)
1 tbsp fennel powder
Salt to taste
2 tablespoon oil
Oil spray

Preparation Method:

1.  Wash and scrape the bitter gourd from outside and cut it into halves . Now scoop out the insides to make it hollow.

2. If you don't like the bitter taste of bitter gourd then you make sprinkle some salt on the scarped bitter gourds and keep them aside for 10-15 minutes.

3.  For the stuffing. Take a medium size pan and put some oil in it.  Now add chopped onions and saute until they are translucent.  Once done add ginger garlic paste and green chili paste and cook for 2-3 minutes. Make sure it doesn't burn. Now add all the dry spices( coriander powder, cumin powder, fennel powder, turmeric powder, amchur powder and salt. give it a good mix and cook for another minute, to it add scraped and scooped bitter melon to it and cook until the mixture is cooked well.  Keep it aside to cool.

4. Now drain the water from the bitter gourds and pat them dry.

5. You can now fill the stuffing into the bitter gourds and if required tie it with a thread.

6. Spray some oil in a big pan and shallow fry your stuffed bitter gourds. Serve them hot with parathas.

Monday, July 8, 2013

Mutter Paneer Masala


Ingredients:

250 grams Paneer cubes
1 cup frozen or fresh peas
2 cup tomato puree
2 large size red onions
1 tablespoon ginger garlic paste
1 teaspoon cumin seeds
salt to taste
red chili powder as per taste
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 tablespoon butter(optional)
2 tablespoon Oil


Preparation Method:

1. Heat oil in a cooking pan on a medium heat and add oil.
2. Now add cumin seeds and wait for seeds to splutter.
3. now add chopped onions and saute until golden brown.
4. add tomato puree and ginger garlic paste to it and cook for about 10 minutes mixing it continuously so that it doesn't burn.
5. now once the entire mixture is nicely cooked and you see some oil on top, its time to take out of the heat and keep it aside for it to cool.
6. In the meantime shallow fry your paneer pieces to get a nice color and taste. Once they turn start getting golden color, take them off the heat.
7. Now add butter and green peas and cook until they are done.
8. Add your onion tomato puree to it and cook for about 5 minutes.
8. Add salt, chili, coriander and turmeric powder and mix well and cook for 1 more minute.
9. Finally add your paneer pieces and give it a gentle mix. Sprinkle some garam masala on top.
10.Garnish with chopped Coriander/ Cilantro leaves and serve hot with paratha, roti, naan, Enjoy!!

Wednesday, July 3, 2013

Grilled Eggplants or Baigan



Ingredients:

2 medium size eggplants sliced
Vegetable oil spray
2 tablespoon oil
Salt and pepper to taste
pinch of chili powder
mixed herbs to garnish

Preparation Method:

1. Take a large bowl and mix salt, chili powder, pepper and oil together.

2. Now brush them to both sides of the eggplants and grill on medium heat on a skillet or gas grill for about 5-8 minutes.

3. Flip it to the other side and grill for another 5-8 minutes on medium heat.

4. If you see the eggplants getting too dry just spray some oil on both sides and grill for few minutes with the lid on.

3. Garnish with herbs of your choice and have it as a side dish or appetizer and Enjoy!!!

Tuesday, June 25, 2013

Achari Karela or Pickled bitter melon



Ingredients:

2-3 Bitter melons
2 medium size chopped onions
2 tablespoon Oil
1 teaspoon cumin seeds
Salt to taste
2 tablespoon garlic pickle or your own choice


Preparation Method:

1. Heat oil in a pan or a kadhai and add cumin seeds.
2. Once cumin splutter add chopped onions and saute until golden brown.
3. now add chopped bitter melons and close the lid for 5 minutes.
4. once bitter melons become tender, add salt and garlic pickle to it. Give it a nice mix and cook without lid for about 5 more minutes.
5. give it a mix again and cook until you see water completely dried up.
6. garnish with coriander leaves or just serve it with hot chapati, paratha, roties etc and Enjoy!!

Tuesday, March 8, 2011

Kumaoni Dubke or Garhwali Faanu/ Phanu or Black Chickpeas Sour Cream


Ingredients
1 cup black chickpeas (soaked overnight)
1 cup sour curd preferably- not yogurt
salt to taste
Pinch of Asafoetida (Hing)
Pinch of turmeric powder
Pinch of red chili powder
1 teaspoon coriandar powder
1 teaspoon cumin seeds
2 tablespoon Oil

Preparation Method
  • Grind soaked black chickpeas into a fine paste and put it in a bowl.
  • Now add sour curd, salt, turmeric powder, red chili powder and coriander powder and whisk it well.
  •  Heat oil in a cooking pan and add cumin seeds. Once they crackle, pour your chickpeas mixture to it and mix well. If its too thick then add some water to it and stir it continuously for 5-8 mins on medium heat.  Once you start seeing some cream on top and your gravy thickens a bit, turn of the heat and
  • Finally add Black Chickpea dumpling/ Pakoda to the curry  and close the lid for few mintues for dumplings to become tender 
  • Goes well with white rice but you can serve it with roti, chapati or paratha as well.

Monday, January 31, 2011

Tofu Palak(my version of palak paneer)/Spinach Tofu


Ingredients
Bunch of spinach(shredded)
Tofu cubes
garlic finely chopped
salt to taste
1/4 cup wheat flour
Oil
water
cumin seeds
salt to taste
coriandar powder
red chili powder
1 small size chopped onions
1 teaspoon ghee/purified butter

Preparation Method
  • Heat oil in a pan and add cumin seeds. once they splutter add chopped onion and garlic and saute till golden brown.
  • Now add shredded spinach and cook for 5-8mins untill it changes its color to dark green.
  • Then add all the spices and cover the lid. Cook for a min or two and add half cup water.
  • Now take wheat flour in a small cup and dissolve it in water and put it in the spinach gravy.
  • Cook for 5 more mins and your gravy will turn thicker. 
  • Now add tofu cubes and garnish with butter or ghee and serve with bread/chapati/roti/paratha or rice.

Friday, January 21, 2011

Black Chickpea/Kala chana fry


Ingredients:

1/2 cup black chickpea/kala chana
Salt to taste

1 tablespoon coriandar powder
1 teaspoon cumin powder
1/2 teaspoon Cumin seeds
pinch of red chilli powder

Preparation Method
  • Heat oil in a pan and add cumin seeds. Once they splutter sprinkle some salt, coriandar powder, cumin powder and chili powder and give it a nice mix.
  • Now add  chickpea/kala chana (Soaked over night and well boiled in salt water) and mix again.
  • cook for 2-3 mins and garnish with shredded coconut or coriander leaves and serve as a snack.




Thursday, November 4, 2010

Mushroom Bell pepper



Ingredients:

Mushrooms
2 medium size onions
2 medium size red bell peppers /capsicum
1 tablespoon of ginger garlic paste
2 tablespoon of oil
Pinch of salt
Pinch of pepper
Pinch of turmeric powder
1 teaspoon of coriander leaves
Pinch of red turmeric powder

Preparation Method:

• Heat oil in a pan and add cumin seeds and once they splutter add chopped onion and sauté till golden brown
• Add salt, turmeric, chili powder and coriander powder and mix well
• Now add chopped bell peppers and mushrooms and give it a nice mix again and close the lid
• Cook in closed lid until bell peppers and mushroom are nice and tender
• Open the lid and mix them well and cook to dry the rest of the water mushrooms and bell peppers releases
• After water evaporates cook till you see some oil on top mixing them in between.
• Garnish with coriander leaves and serve it with chapattis, paratha, roti or bread

Wednesday, November 3, 2010

Spicy Potato Curry



Ingredients:

2 medium size Boiled potatoes
1 medium size chopped onion
1 medium size tomatoes
1 tablespoon ginger garlic paste
2 tablespoon oil
1 teaspoon cumin seeds
Pinch of salt
Pinch of turmeric powder
1 teaspoon coriander powder
Garam masala (Optional)
1 cup water

Preparation Method:

  • Heat oil in a pan and add cumin seeds. Once they splutter add chopped onions 
  • After onion turns golden brown add tomatoes and ginger garlic paste 
  • Cook until they are nicely mashed up and oil becomes visible on top of the mixture 
  • Now add salt, turmeric and coriander powder and mix well 
  • Finally add chopped/mashed boiled potatoes and 1 cup of water 
  • Cook until you get nice consistency in gravy and garnish with coriander leaves 
  • Serve it with rice, roti, bread or parathas

Tuesday, October 26, 2010

Spicy Mushroom Onions

Ingredients:

1 pack Mushrooms
4 medium size onions
2 chopped green chilies
2-3 tablespoon oil
1 tablespoon ginger garlic paste
Salt to taste
Pinch of turmeric powder
Pinch of red chili powder
1 tablespoon coriander powder
1 cube butter
Finely chopped coriander leaves
1 teaspoon cumin
2-3 tablespoons of water
Butter

Preparation Method
  • Heat oil in a pan and add cumin seeds, chopped onion and copped green chilies and sauté until it turns golden brown 
  • Now add ginger garlic paste and mix 
  •  Add turmeric powder, chili powder, coriander powder and salt 
  •  Now add chopped mushrooms and mix well. 
  •  Add water and close the lid. 
  • Once mushrooms become tender open the lid and cook till water evaporates and you start seeing oil on top of the gravy 
  •  Add little bit of butter and garnish with coriander leaves and pepper

Monday, October 11, 2010

Bitter Melon Curry/ karela Masala



Ingredients:

3 Medium size Bitter Melons
4 medium size onions
1 medium size tomato
1 tablespoon ginger garlic paste
1 cup coconut milk (Optional)
1 tablespoon coriander powder
1/2 tablespoon red chili powder
½ tablespoon turmeric powder
Salt to taste
Pinch of garam masala( just for nice aroma)
Sauted Peas
1 cup water
2 tablespoon Oil

Preparation Method:
  • Heat oil in a pan and add chopped onion and saute till golden brown 
  • Now add ginger garlic and tomatoes and cook until its becomes a nice paste 
  • Add coconut milk and water, cook until gravy reduces to half and oil become visible on top 
  •  Now take another pan and sauté chopped bitter melons in ½ spoon of oil or  tawa fry for 2-3 mins 
  •  And add it to the gravy and sprinkle some garam masala 
  •   Garnish it with sauted peas. Peas makes it nice and creamy 

Nutrela/ Soya chunks/ Nutrela Badi Masala




Ingredients:

1 bowl Nutrela chunks
2-3 medium size onions
1 tomato
½ cup coconut milk
1 tablespoon ginger garlic paste
1 teaspoon coriander powder
½ teaspoon red chili powder
½ teaspoon turmeric powder
1 finely chopped green chili
½ teaspoon garam masala/meat masala
Salt to taste
½ teaspoon cumin seeds
2 tablespoon Oil
1 cup water

Preparation Method:
  • First of all soak neutral chunk in hot water for 15-20mins or you can also slightly roast neutral chunks and then soak in boiling water.
  • Heat oil in a pan and add cumin seeds. Once they splutter add chopped onion and sauté till golden brown.
  • Now add ginger garlic paste and chopped tomato and cook until everything becomes a nice paste and water evaporates completely 
  •  Add salt, turmeric powder, red chili powder and salt and mix well 
  •  Finally add coconut milk and 1 cup of water and stir it gently
  •  Once the gravy reduces to half and you see oil on top, squeeze neutral chunks and add it to the gravy. 
  •  Cook for 4-5 mins more and garnish it with coriander leaves and green chilies 
  •  Goes well with chapattis, parathas and roti 
  •   Neutrala/Soya chunks are the best source of protein and kids loves this dish if you make it less spicy

Wednesday, October 6, 2010

Okra/ Ladies finger Veggie/ Bhindi ke Sabzi




Ingredients:

Fresh 500 gram Bhindi
2-3 medium size onion
1 potato
½ tablespoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoon oil

 Preparation Method: 
  • Wash bhindi and wipe out water from it nicely with a cloth as bhindi tend to stick while chopping if there is any water left. And also the sabzi won’t be nice and crisp if there are any water contents 
  •  Now cut the tip and the very bottom of the bhindi and make small pieces 
  •  Heat oil in a pan and add cumin seeds. Once they splutter add chopped onion and sauté till golden brown. 
  •  Add coriander, turmeric and chili powder now and mix well 
  •  Add bhindi and chopped potato and mix well again 
  •  Half close the lid and cook for 5 mins 
  •  Now give it a mix and cook without lid for another 5mins to make the sabzi fried and crispy 
  •   Serve with chapatti, paratha or roti

Tuesday, October 5, 2010

Green Beans Aloo ke sabzi/ Green beans potato Veggie




Ingredients:

Bunch of green beans
1 medium size onion
2 small size potatoes
1 tablespoon coriander powder
1 teaspoon chili powder
1 teaspoon turmeric powder
2-3 tablespoon Oil
Cumin seeds
Salt to taste

Preparation Method:
  •     Heat oil in a pan and add cumin seeds 
  •    Once cumin seeds splutter add chopped onion and sauté till golden brown 
  •      Now add turmeric powder, chili powder, coriander powder and salt, Mix well 
  •      Add chopped potato and chopped green beans and mix well 
  •     Close the lid and cook for 10-15mins until beans is nice and tender
  •     Once done open the lid and cook till water evaporates and beans and potatoes are nicely fried 
  •      Serve with chapattis, rotis, paratha or can use as sandwich stuffing

Thursday, September 30, 2010

Aloo ke sabzi / Sauted potatoes



Ingredients:

4 Boiled potatoes
1 finely chopped Onion
1 teaspoon cumin seeds
½ mustard seeds
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
1 tablespoon Oil

Preparation Method:
  •   Heat oil in a pan on high and add cumin seeds.
  •  Once cumin splutter add chopped onion and cook till they become crisp
  •   Now add turmeric powder, coriander powder, red chili powder and salt to taste
  •   Give it a nice mix and add boiled potatoes, mix again
  •   Don’t mix quiet often as they will get mashed up.
  •  Saute for 4-5 mins until potatoes looks done
  •   Serve it with chapattis or use it as a sandwich stuffing

Wednesday, September 29, 2010

Kaddu ke sabzi /Pumpkin curry

Ingredients:
½ Pumpkin
2-3 Onion
Salt to taste
½ tablespoon coriander powder
½ teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon garam masala
2 tablespoon Oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds (optional)
Chopped coriander/spring onion to garnish

Preparation Method: 
  • Heat Oil in a pan and sauté chopped onions 
  • Once onions turns golden brown add salt, coriander powder, chili powder and turmeric powder and mix well 
  • Now add chopped pumpkin and close the lid 
  • Keep mixing in between and cook close lid for 8-10 mins 
  • Once pumpkins are mashed up well and little bit of oil is visible on top remove it from the gas. 
  • Garnish it with coriander or chopped spring onion 
  • Can be served with chapattis or as a sandwich stuffing

Tuesday, September 28, 2010

Gobhi ke sabzi/ Cauliflower Veggie

Ingredients:
1 medium size cauliflower florets
2-3 medium size chopped onion
1 teaspoon Cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
½ teaspoon garam masala
Salt to taste
2-3 tablespoon oil

Preparation Method:
  • Heat Oil in a pan and add cumin seeds 
  • Now add chopped onions and sauté till golden brown 
  • Once done add turmeric powder, red chili powder, coriander powder and mix well 
  • Add cauliflower florets, mix well and close the lid for few 5-8 mins till florets are nice and tender 
  • Don’t cover the lid for long as it will over steam the florets and mash easy 
  • Open the lid and cook till the sabzi nicely fried. Spring some garam masala and salt 
  • Serve with chapattis or keep it as a stuffing for your sandwich.

Saturday, September 25, 2010

Eggplant / Brinjal/ Baingan Ke Sabzi



1 medium size Eggplant
3-4 Medium size Onions
1 small size Tomato
1 tbsp Ginger garlic paste
1 tsp coriander powder
1 tsp red chili powder
1 tsp Garam Masala
Salt to taste
2 tbsp Oil
1 tsp Cumin seeds

Preparation Method: 
  •  Heat oil in a frying pan and add cumin seeds. Wait until they splutter. 
  •  Now add chopped Onion and saute till golden brown .
  •  Now add chopped tomato and ginger garlic paste and cook until tomato gets nicely mashed up with onion. 
  •  Add coriander powder, red chili powder and salt and mix well. 
  •  Now add chopped eggplants and give it a good mix.
  •  Close the lid and cook till they are nice and tender. 
  •  Now open the lid and cook for 5 more mins until the water evaporates and eggplants are cooked well
  •  Serve hot with paratha, chapati or roti.

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