Spinach Potato Curry

Ingredients:

1 cup blanched spinach pure

1 cup chopped and fried potatoes

½ cup onion paste

1 tbsp garlic paste

2 tbsp green chili paste

Salt to taste

2 tbsp oil

Method:

Heat the oil in a pan add onion paste and sauté for 2 minutes add garlic paste, green chili paste and sauté for minute. Add spinach pure and mix it well and cook for 5 minutes on law flame. Add fried potatoes and salt, cook for 2 to 3 minutes on law flame. Serve hot with roti or paratha or rice..

Paneer Butter Masala - Spicy and delicious curry

Ingredient:

1 cup paneer cut in cubs

¼ cup finely chopped onion

1 cup tomato puree (roasted on flame, remove skin and make puree)

1 tbsp garlic paste

½ tsp ginger paste

1 bay leaf

1 dry red chili whole

1 tbsp garam masala powder

1 tbsp red chili powder

2 tbsp cashew nut paste (soaked in warm water for 30 minutes and make paste using little water)

½ cup water

2 tbsp butter

2 tbsp oil

Method:

 Heat the oil and butter in a pan add garlic paste, ginger paste, onion, bay leaf and dry red chili and sauté till onion cooked well. Add tomato puree and cook on low flame, till oil separates, add cashew nut paste, red chili powder, garam masala powder and cook again for 2-3 minutes. Add paneer and water cook till gravy thicken. Serve hot with paratha or naan. 

Bhindi Capsicum Masala – Okra Capsicum dry curry

Ingredients:

1 cup chopped bhindi (Okra)

½ cup chopped capsicum

¼ cup chopped onion

2 tsp garlic paste

1 tsp garam masala

2 tsp red chili powder

1 tbsp dhania jeera powder (cumin seed and dry coriander seeds powder)

Pinch of asafoetida (hing)

2 tbsp oil

Salt to taste

Method:

Heat the oil in a pan add asafoetida, garlic past, onion and sauté for second. Add okra and salt, cook for 5 minutes on law flame. Stir occasionally. Add capsicum and cook for another 5 minutes or till okra tender. Add red chili powder, garam masala and dhania jeera powder mix it well. Serve hot with phulka roti.

Sending this recipe :  

Birthday special event , Fast!Fresh!Simple ,Raksha Bandhan'event , 

Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's , krithi's kitchen and  Dish It Out announcement 

Batata nu rasa valu shaak – Potato curry- no onion no garlic recipe

Ingredients:

2 cups potato cut in cubs

½ cup fine chopped tomato

½ tsp cumin seeds

½ tsp mustard seeds

Pinch of asafoetida (hing)

½ tsp turmeric powder

2 tsp red chili powder

1 tsp garam masala powder

1 tsp dana jeeru (coriander and cumin seeds powder)

1 tsp sugar (optional)

2 tbsp oil

Salt to taste

1 cup water

Chopped coriander for garnishing

Method:

Heat the oil in pressure cooker, add mustard seed when seed the seeds popup add cumin seeds, hing, turmeric powder and chopped tomato and sauté for minute. Add potato cubs, red chili powder, garam masala powder, coriander and cumin seeds powder, sugar and salt mix it well. Add water and cooks for 2 whistles on high flame. Garnish with coriander. Serve hot with roti or rice.

Dudhi chana nu shaak (Bottle gourd Bengal Gram Dal Curry) - Gujarati Shaak Recipe

Ingredients:

1 cup chopped dudhi (bottle gourd)

2 cup chana dal (bengal gram dal)

½ tsp mustard seeds

½ cumin seeds

1 tsp garlic paste

1 tsp red chili powder

½ tsp garam masala powder

½ tsp turmeric powder

2 Kokum or ½ tbsp lemon juice

Pinch of asafoetida

2 tbsp oil

Salt to taste

1 cup water

Method:

Soak chana dal for 2 to 3 hours in water.

Heat the oil in pressure cooker, add mustard seed when the seeds crackle add cumin seeds, asafoetida, turmeric powder and garlic paste and sauté for second. Then add chopped dudhi, soaked chana dal, red chili powder, garam masla powder, Kokum or lemon juice and salt. Add water and mix well. Close the lid and cook for 3 whistle on high flame. Serve hot with rice or roti.

Sending this recipe :-  Cook Yellow Event,Shruti'sRasoi and Gayathri's CookSpot. Foodabulous Fest Event organised by Simply TADKA and host by Shruti’s rasoi,

Kaju Tindora nu saak ( Cashew nut Tindora curry)

Hi friends, posting of new recipes were delayed due to marriage in a family. However, I decided to post  new recipe in my busy schedule. Kaju tindora  is rich gujarati shahi subji which is normally served in Bhoj(lunch) . 

Ingredients:

2 cup tindora cut in pieces

½ cup roasted cashew nuts

½ tsp mustard seeds

½ tsp cumin seeds

Pinch asafetida

¼ tsp turmeric powder

½ tbsp red chili powder

½ tbsp garam masala powder

1 tsp sugar

3 tbsp oil

Salt to taste

Method:

Heat the oil in a pan and add mustard seeds, when they pop up add asafetida, cumin seeds and sauté for seconds.  Add turmeric powder, chopped tindora , salt and cook on low flame for 10 minutes ,close the lid on pan. Stirring occasionally. Add sugar, red chili powder, garam masala powder and mix it well, cook for another 2 minutes. Add roasted cashew nuts and cook for minutes. Garnish with coriander leaves.

Mix saak (Mixed vegetable curry) no onion no garlic recipe

Ingredients:

½ cup chopped Carrots
½ cup chopped Potatoes
¼ cup French beans
½ cup chopped Cauliflower
¼ cup Green peas
1 chopped Tomatoes
1 tsp Red chili powder
½ Turmeric powder

½ tsp Cumin powder
1 tsp Garam masala powder
¼ tsp Mustard seeds

½ tsp Cumin seeds

 ¼ tsp asafoetida
½ tsp sugar (optional)

4 tbsp oil 

Salt to taste

Method:

Heat the oil in a pan and add mustard seeds, asafoetida and sauté for second add cumin seeds, turmeric powder, chopped tomato and salt mix it well and sauté for 2 minutes or tomato cook well. Add all the vegetable and mix it well, cook on low flame for 10 minutes, close the lid on pan. Stirring occasionally. Add chili powder, garam masala powder, cumin powder and sugar, cook for another 5 minutes on low flame or till all vegetable cook well. Serve hot with roti.

Beet cabbage carrot salad

Ingredients:

½ cup grated beetroot

½ cup grated cabbage

½ cup carrot

¼ cup finally tomato

For dressing:

1 tsp chat masala

1 tsp lemon juice

½ tsp black pepper powder

¼ tsp sugar powder (optional) 

Salt to taste

For garnishing:

10 chopped grapes

Chopped coriander leaves

Method:

Combine all the ingredients of dressing in mixing bowl and mix it well then add grated beetroot, grated cabbage, carrot, finally tomato and mix it well. Garnish with chopped grapes and coriander leaves.

Karela Tameta nu shaak (Bitter gourds Tomato Curry)

Ingredients:

1 cup chopped karela (bitter gourds)

½ cup tomato

¼ cup onion

1 tsp garlic paste

1 tbsp jaggery

1 tsp red chili powder

¼ tsp turmeric powder

¼ tsp garam masala

Pinch of asafoetida

2 tbsp oil

Chopped tomato and coriander leaves for garnishing

Salt t taste

Method:

Peeled and chopped karela in a ring. Apply salt on karela, keep aside for ½ hour minimum to remove bitterness then wash well with water and squeeze properly. Cook karela in pressure cooker for 3 whistle Heat the oil in pan add asafoetida, garlic paste and onion sauté for 2 minute. Then add tomato and cook for another 5 minutes. Add turmeric powder, red chili powder, garam masala, boiled karela and salt add jaggery and sprinkle 2 tsp water, mix it well and cook for 2 minutes or till jaggery melt properly. Garnish with chopped tomato and coriander leaves. Serve hot with roti or bhakhari.



Sending this recipe to :vimitha's space  , HITS – Diabetic friendly and HITS page"

Valor Dhokli with sprouts moong curry (Gujarati Shaak)

Ingredients:

100 gm chopped valor (flat beans) both ends removed, strings removed

¼ cup moong sprouts

½ tsp mustard seeds

¼ tsp asafoetida (hing)

¼ tsp turmeric powder

1 tsp chili powder

2 tbsp oil

Salt to taste

Coriander leaves for garnishing

For Dhoklis

½ cup whole wheat thick flour

2 tsp besan

½ tsp red chili powder

 ¼ tsp turmeric powder

Pinch of asafoetida

Pinch ajwain (carom seeds)

1 tsp oil

Salt to taste

Method:

For the dhoklis

Mix whole wheat flour, besan, red chili powder, turmeric powder, asafetida, ajwain, oil and salt in a bowl and add water to knead dough and keep aside for 10 minutes. Dough should not be very soft, so be careful to add water. Make small balls and press with your thumb to make small dholki and Keep aside.

For the tempering

Heat the oil in a kadhai add mustard seeds and asafoetida sauté for a few seconds. Add turmeric powder, valor, red chili powder, 1 cup water and salt cook on a medium flame for 10 to 15 minutes, stirring occasionally. Add dhoklis and simmer for another 10 to 15 minutes, while stirring occasionally, add more water if necessary. Add moong sprouts and cook for another 2 minutes. Serve hot garnished with coriander.

Sending this recipe to : Lisa's MLLA page and Susan's blog , HITS – Diabetic friendly andHITS page"

Chora nu shaak (Black eyed beans curry)

Ingredients: 

1 cup black eye beans (Chora)
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafetida
1 red chili
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala powder
2 small pieces of Tamarind (Imli)
1 tsp jaggery
2 tbsp oil
1 cup water
Salt to teats


Method:

Wash and soak beans for six hour or overnight. Drain and pressure cook until 2-3 whistles adding enough water and a little salt. You can also cook them in a pan but ensure they are cooked well and soft. Heat the oil in a pan add the mustard seed as they crack add cumin seeds,asafetid ,red chili, turmeric powder and cooked beans then add water cook for 5 minutes . Then add red chili powder, coriander powder, garam masala powder, jaggery and Tamarind (Imli) cook it for another 10 minutes on medium heat.

Serve hot with Rice or chapatti.

Carrot Pomegranate Salad

Ingredients:

1 cup carrots, peeled and coarsely grated

½ cup pomegranate 

¼ cup tomato chopped

coriander leaves to garnish 

Dressing:

2-3 tsp olive oil or more to taste

1 tsp lemon juice 

½ tsp red chili powder 

salt to taste

Method:

Combine all the ingredients of dressing in mixing bowl and mix it well then add grated carrot, pomegranate and chopped tomato mix it well, garnish with coriander leaves. Serve it as a side dish. 

 Sending this recipe to : Lisa's Kitchen,  made with love monday

Ringan no olo Kathiawadi style - Smoke eggplant curry

Ingredients:

2- Large Eggplants

½ cup Spring Onion- Chopped

½ cup Onion-Chopped

1 cup Tomato- Chopped

1 tbsp Ginger, Garlic paste

½ tbsp Garam  Masala

1tsp Asafoetida

½ tsp Turmeric Powder

1tsp Red chili Powder

3 tbsp Oil

Salt to taste

Method:

Wash the eggplant, make 2 small vertical slits on opposite sides of the eggplant and check it is clean inside, coat it with oil on the outside. Put one eggplant on direct heat on gas and cook it for 5 minutes then turn side and cook for 5 minutes,  cook another 10 minutes and   keep changing sides in between. Remove eggplant from heat ,cook second eggplant this way and  when it become soft  peel the skin off and then mash it. This will give the Eggplants a smoky traditional flavor.

In a pan, heat oil. Add the asafoetida . When it sizzles add turmeric, the spring onion and onion. Now add the ginger-garlic paste. Add the tomato and cook until the oil starts leaving the sides of the pan. Add the mashed eggplants  and mix well and cook for 10 minutes .Then add red chili powder and garam masala powder and  cook on low heat for another  5 minutes. Serve hot with Bajri na rotla , butter milk , garlic chutney ,spring onion tomato salad.Enjoy Kathiawadi Thali..... or you can serve with  bread also.  

   .

Sending this recipe to :Original spotlight annoucement page and Show your best

Bhindi do pyaza

Ingredients:

250 gm bhindi (cut in 1inch pieces)

100 gm onions (cut in 1ich pieces)

2 tbsp  garlic paste

1 tsp cumin seeds

1/2 tsp turmeric powder

Pinch of asafoetida

2 tsp coriander powder

1 tsp raw mango powder (amchur)

1 tsp red chili powder

Salt to taste

3 tbsp oil

Method:

Heat oil in a pan. Add cumin seeds and asafetida. Add garlic paste and onions and fry till golden brown. Add bhindi and salt cook for 10 minutes. Add coriander powder, raw mango powder and red chili powder   mix it well and cook it for 10 minutes. Garnish with coriander leaves .Serve bhindi do pyaza hot with rotis and paratha.

Green Chili Pickle

Ingredients:

250 gm Green chili

2 tsp split mustard Seeds

½ tsp split coriander seeds

½ tsp split fenugreek seeds

1 tsp fennel seeds

1/6 tsp asafoetida (hing)

1tsp turmeric powder

4 tale spoon mustard oil

2 table spoon lemon juice

Salt to taste

Method:

Wash green chili remove seeds and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard Seeds, split coriander seeds, tsp split fenugreek seeds and fennel seeds mix it well and keep aside for  10 minutes. Then add Green chili and lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Green chili pickle ready to eat. 

Carrot Pickle

Ingredients:

250 gm Carrot

2 tsp split mustard Seeds

½ tsp split coriander seeds

½ tsp split fenugreek seeds

1/6 tsp asafoetida (hing)

1 tsp turmeric powder

1 tsp red chili powder

4 tale spoon mustard oil

2 table spoon lemon juice

Salt to taste

Method:

Wash carrot and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard seeds, split coriander seeds, tsp split fenugreek seeds mix it well and keep aside for 10 minutes. Then add carrot, red chili powder, lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Carrot pickle is ready to eat, you can serve it with paratha, rice, khichadi as a side dish.

Green Garlic Chutney

Green Garlic Chutney

Ingredients:

100gm Chopped Green garlic with leaves

5 Chopped Green Chilies

25gm Chopped coriander leaves

2 tbsp Peanuts

1 tbsp Lemon juice

Salt to taste

Method:

 Add chopped garlic, chopped green chilies, chopped coriander leaves, peanuts, lemon juice and salt in a mixer grinder and make a fine paste.

You can serve green garlic chutney with Dhokla, pencacke,chillaa, upma , dosa .

Carrot Tomato salad

Ingredients:

1 cup grated Carrot

½ cup finally chopped Tomato

¼ tbsp Sugar powder

¼ tbsp Red chilli powder

Salt to taste

Coriander leaves for garnishing

Method:

Grated carrot, finally chopped tomato , sugar powder and salt mix in mixing bowl and garnish with coriander leaves.

Spring onion tomato salad

Ingredients:

2 cups finely chopped spring onion

½ cup finely chopped tomato

¼ tbsp lemon juice

2 tbsp coriander

Salt to taste

Method :

Mix 2 cups wash and finely chopped spring onion,½ cup finely chopped tomato,¼ tbsp lemon juice,2 tbsp coriander, Salt to taste . Serve with Biryani , Khichadi ,Rice as a side dish.