Mung daal Palak (Mung bean with spinach) Curry

Mung daal is considered Nirdosh (निर्दोष) in Ayurveda means it as no harmful property and very healthy for body and soul. Mung beans can be used as a whole, split or after removing skin.  It is used as an ingredient in both savory and sweet dishes.

Here we will prepare Mung daal Palak curry

Ingredients required

Mung daal split yellow ½ cup

Spinach fresh 1 small bunch

Onion 1 small

Green chili 2 no

Garlic cloves 3 no

Tomato 1 small (optional)

Lemon juice 1 tea spoon

Turmeric powder, coriander powder, cumin seed mustard seeds each ¼ tea spoon

Asafoetida a pinch

Cooking oil 1 table spoon

Salt according to taste.

Method

Wash mung daal thoroughly and sock in water.

Wash spinach, chili and tomato. Chop spinach, onion, tomato and chili saperately. Crush garlic cloves.

Heat oil in pressure cooker add cumin, mustard seed and asafoetida stir well to avoid burn, now add chopped onion and chili and crushed garlic, cook till onion becomes brown and then add chopped tomato, turmeric and coriander powder and salt. Stir well.

Add socked mung daal and chopped spinach add about one and half cup water to cook. close the lid of cooker and allow it to cook on medium flame for about 15-20 min.

Garnish with fresh coriander leaves, add lemon juice and serve with rice or chapati.

 

 

Besan ke Gatte (Gram flour dumplings in yogurt gravy)

It is a Rajasthani dish, as in Rajasthan green vegetables are not available round year so there is a tradition of curries made of gram flour or dried vegetables.

Ingredients required

Gram flour 1 cup
Yogurt 1 cup
Cooking oil 2 table spoon
Tomato 1 medium
Onion 1 small
Green chili 2 piece
Ginger ½ inch piece
Garlic 2-3 cloves
Cumin seeds ½ tea spoon
Mustard seeds ½ tea spoon
Coriander powder ½ tea spoon
Turmeric powder ½ tea spoon
Garam masala powder ½ tea spoon
Asafoetida a pinch
Green coriander for garnishing

Method

Make dough of gram flour using yogurt (do not use water), add about ½ table spoon oil, salt, red chili powder and little turmeric powder in the dough kneading. Now keep aside for 15 min and then make about 1cm thick and 3 inches long roll.

Boil enough water in pan so that all roll can be cooked in that. When water boils add roll one by one and after 1 min reduce the flame and simmer till rolls cooked. (To check either roles cooked insert knife in it if dough do not stick on knife it’s done.) Take out all roles and cut into ½ inches pieces and keep aside (its dumplings).

Cut tomatoes, ginger, garlic, green chili, onion and make paste.

Heat oil in heavy bottom pan; add cumin, mustard seeds, and asafoetida. Now add past and stir well and add turmeric coriander powder garam masala powder and salt. When it cooked add reaming beaten yoghurt and stir continuously.

Now add all gram flour dumplings and allow it to boil for 10 minutes on low flame.

Garnish with coriander leaves.

Serve hot with rice or chapati.

 

Oatmeal : A Quick and Healthy Breakfast

Oats is not much popular in Indian dishes, but it has cholesterol lowering properties. It is very good for weight conscious people.

Oats can be used to prepare variety of dishes but eating oats in the morning as a breakfast makes you energetic all the day because of its low glycemic index Property it doesn’t shoot up glucose level in the blood.

Oats are also rich in omega-3 fatty acids, folate, and potassium.

 

 

Ingredients required

Oats ½ cup

Milk (low fat) 1 cup

Almonds 6 pieces

Resins 1 table spoon

Water to adjust consistency

 

Method

Take oats in a heavy bottom pan.

Add milk, crushed almonds and resins.

Heat and stir continuously otherwise it can stick in the pan.
Cook for about 10 minutes on low flam.

If required add water to adjust consistency and cook for more 5 minutes.

For flavor you can add cardamom powder.

Paneer Pulav

Paneer Pulav

There are different types of Pulav recipes in Indian cuisine like Shahi Pulav, Vegetable Pulav etc.

Here we will prepare Paneer Pulav.

Ingredients required

Basmati Rice 1 Cup

Paneer ¼ cup

Onion 1 small

Garlic 3-4 cloves

Ginger  ½ inch piece

Mutter (peas) ¼ cup

Green chili 1-2

Ghee 1 table spoon

Cumin and mustard seeds ½ tea spoon

Cloves 5 buds

Black piper 5 seeds

Tejpatta (Bay leave) 1

Daalchini (Cinnamon) 1 small stick

Salt according to taste

Method

Wash rice properly and sock in sufficient water for 15 minutes.

Cut Paneer in small pieces.

Heat ghee in pressure cooker and add all whole masala.

Add diced onion and crushed ginger, garlic.

Stir till onion turns brown and aroma of masala will come.

Now add Paneer pieces stir for 1-2 minutes.

Add socked rice and water 2 ½ cup.

Boil it without putting lid on cooker on medium flame, once it starts boiling reduce the flame and simmer for 10 minutes, just put lid on cooker but don’t fix it.

When water almost evaporate close the pressure cooker and cook for about 5 minutes

Now switch off the stove and let it cool down.

Serve Paneer Pulav with raita.

 

Paneer Pasanda

Paneer (Indian Cottage Cheese) dishes are very popular in North India.

Vegetarian people prefer Paneer dishes when they dine out. You can make so many dishes with Paneer like Mutter Paneer, Palak Paneer, Paneer butter masala etc etc..Today here we will know how to make Paneer Pasanda step by step.

Ingredients required

Paneer 1 Cup

Yoghurt 1 Cup
Cream ¼ Cup
Onion 1 medium size
Garlic 3-4 cloves
Ginger ½ inch piece
Green chili 2 pc
Cashew nuts ¼ cup
Oil/Ghee 2 table spoon
Bread Crumbs of 2 slices
Garam masala 1tea spoon
Red chili powder ½ tea spoon
Refined flour (maida) 2 tea spoon
Salt according to taste.
Fresh coriander leaves for garnishing.

Method

Sock Paneer in hot water for 10 minutes to make it soft. Drain all water till dry and crush in mixer.

Make bread crumbs.

Now add half of refined flour, green chili and salt to crushed paneer, make smooth dough. Divide dough into equal parts to make cutlets.

Make thick paste of maida and apply on cutlets as a layer then cover all cutlets with bread crumbs.

 Heat oil in pan and shallow fry all cutlets till it becomes brown.

 

 

 

Cut onion, ginger and garlic.

Heat oil in pan and add onion, ginger, garlic, half green chili and cashew nuts. Sauté till it turn brown. Keep aside to cool it down and make paste in grinder.

 

 

 

Heat this paste in pan add red chili powder, garam masala and salt. Stir continuously till oil become separated now add mixer of beaten yoghurt and cream, add water to adjust consistency.

 

Take fry cutlet in bowl and pour this gravy on it, decorate with coriander leaves.

 

Serve with Nan. Chapatti or steamed rice.
 

Okra Kadhi (भिन्डी कढ़ी )

There are different types of kadhi  popular in different parts of india like Panjabi kadhi , Gujrati kadhi , Sindhi kadhi , Kadhi pakoda etc. Here is a recipi of different kadhi called Okra kadhi .

Ingradients required

Butter milk (sour) ½ liter

Okra 4-5 pices

Gram flour 2 tea spoon

Ghee/cooking oil  1 table spoon

Curry leaves (मीठा नीम) about 10 leaves

Garlic cloves 3 pieces

Ginger  ½ inch piece

Green chilli 2 pieces

Fenugreek seeds ½ tea spoon

Cummin seeds ¼ tea spoon
 

Mustard seeds ¼ tea spoon

Asafoetida a pinch

Salt according to taste

Coriander and onion for garnishing

Method

Add gram flour in butter milk and mix till it makes a uniform mixture.

Make ginger garlic paste. And cut okra and green chilli in small pieces.

Heat oil in heavy based pan and add cumin, mustard, asafoetida and fenugreek seeds. After it crackles add curry leaves,green chilli and ginger-garlic paste, stir well.

Add butter milk mixture okra pieces and salt to the pan and stir well.

Once it boils reduce the flame and simmer for at least half an hour, add water if it became thick. More you simmer more flavors it will develop.

Serve with steamed rice/chapatti and rosted Papad. Garnish with coriander and diced onion.

Loki ka Halwa (Bottle gourd pudding)

Loki is a unique vegetable which doesn't have its own specific taste. It can be used to make variety of dishes.

Bottle gourd also has several medicinal properties.

It is alkaline in nature so useful for acidity, indignation and ulcer.



 Ingredients required

Loki medium size 1 about 1kg

Milk 1/2 liter

Ghee 2-3 table spoon

Sugar 250 gm. (you can adjust according to your taste)

Cashew nuts about 15 pcs.

Almonds 5-10 pieces

Resins 1 table spoon

Cardamom 5 pcs

Saffron few threads (optional)

Method

Remove skin and seeds from loki and grate it. Squeeze grated loki to remove water from it.

Add grated loki and milk in kadhai/pan and bring it to boil. Now reduce the flam and add gehee, stir continuously till ghee become separate.

Add Sugar, resins, some cashew nuts and crushed almonds, stir for more 10 minutes.

Once it ready transfer into bowl and garnish with saffron almonds cardamom powder and cashew nuts.

It can be served hot as well as cold.

This dish can be prepared in microwave oven as well.

Easy Poha (Flattened Rice) Recipe

Poha is a Maharashtrian dish but widely prepared as a breakfast in North India.

It is so easy that can be prepared within 10 minutes.












Ingredients Required-

Poha 1 cup

Onion 1 small

Green chilly 1 small

Cumin 1/4 tsp

Mustard seeds 1/4 tsp

Asafoetida a pinch

Turmeric 1/4 tsp

Sugar ½ tsp

Salt as per taste

Cooking oil 1 tsp

Coriander leaves
 

Pomegranate seeds (optional)

Lemon juice 1 tsp

Method-

Sock Poha in water for 10 minutes. Add only that much water that it become wet, if u add excess water lumps will be formed. Add salt, sugar and turmeric powder on that.

Chop onion and green chilly in small pieces.

Take oil in pan and heat, add cumin seeds, mustard seeds, asafoetid and chopped onions and green chilly. Allow onions to become brown.

Add socked poha in the pan and stir continuously for 2 minute. Ensure all mixed well and switch of the stove.

Take in the bowl and garnish with coriander leaves and Pomegranate seeds.

Add lemon juice.

Some people also like to add Namkin which enhance the taste of dish.

Serve it hot always.