Aloo Gobi ki Sabzi ( Maharashtrian Style)

 Sabzi is a integral part of Indian cuisine. Be it anywhere , from Kashmiri in north to Tamil Nadu in south and from Gujrat in west to Assam in East, sabzi ( side dish) is basic need for indian irrespective poor and the rich people. I have usually come acorss womens for whom its a big task to decide the side dish rather than deciding the main course. Ofcourse, this tiny side dish provides ample of taste and nutrients required for the human body to keep going. So it needs to be decided with great care keeping in mind all the factors ranging from vegetables, the spices to be used, the nutrients and the likes and tastes of the family members.

Cooking is a menance at times for both working women and housewifes. At such times, a easy to cook nutrious food is often a great help. I would like to post today one such recipe called Aloo gobi which can be used as a side dish to both rice and rotis and is simple to cook , delicious to taste , easy to digest and good to health.

I am posting the recipe the way i cook at home and is liked by many who had tasted it. It can be altered as per personal choices. I have cooked this using maharashtrian style since it tastes great with chapathis and rotis.

 Ingredients:

 Potatoes - 4 large potatoes ( chopped in cubes)
Cauliflower - 1 small cauliflower ( cut them into medium pieces as potatoes)
Turmeric powder - 1/ 4 teaspoon
Red chilli powder - 1 tablespoon
Garam Masala Powder - 1 teaspoon
Asafoetida - 1 pinch
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves - 5-6 nos
Onions - 1 tablespoon ( chopped finely ) (optional)
Salt - as per taste
Coriander leaves - 1 teaspoon (finely chopped)
Oil - 2 tablespoon.

Method:

1. Hear oil in a pan. Then add the asafoetida, mustard seeds and cumin seeds. Allow the seeds to crackle. Add the cumin seeds and saute for a minute. 
2. Chopped onions can be added now as option though it is not that necessary. It would add little essence to the seasoning and the good flavoured thadka. Add the chopped onions ( about 1 tablespoon) and saute them till brown. 
3. Add the chopped potatoes and cauliflower and saute for a minute. Add salt as per taste and saute them continuously for 2-3 minutes.
4. Salt looses up the vegetables and it leaves some moisture which thereby giving some water which are the own juices of the vegetables. Cooking up the vegetables in its own juice not only gives nutrition by taste too excellent which is basically the techniques used in Maharashtrian foods. Give this method of cooking a try and i bet you would love it. A good non - stick pan can be used if you are not sure about trying this method. I prefer cooking them in Aluminum kadai though.
5. Add some water to the vegetables enough to cover them. Cover the pan with a lid and cook the vegetable in low flame for 10 minutes. Cooking on low flames gives the vegetable to get cooked well.
6. Open the lid ,  and check if the vegetables are cooked. If its cooked or nearly cooked then add turmeric powder, red chilli powder and garam masala powder and saute them well till the masala is nicely absorbed . If you find some water content left then don't worry and saute the sabzi. You can also add little water if needed if you don't prefer the sabzi as dry. I prefer it with little moisture as it tastes good that way.
7. Again cover the lid and cook further for 3-4 minutes in low flame.
8. Remove from flame. Garnish with coriander leaves and serve hot with roti or rice. 

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Serves : 4 persons.
Shelflife : Best fresh.
Serving Suggestion : Serve hot with roti, chapatis or steam rice and dal.

Note:

•  Use fresh Cauliflower for this recipe.
• Instead of chopping the coriander leaves with knife , use your hand to cut them and garnish it. Coriander leaves good aroma when cut using fingers.
• You can sprinkle little water at the end to get a moisture in the sabzi.
• This goes well with both Indian bread and also rice.

Click here to learn and know more about Maharashtrian foods and cuisines- An Introduction To Maharashtrian Cuisine.

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Finger Chips (French Fries)

Finger Chips

Finger Chips are favourite among kids of all age, why just kids it's equally liked by adults too. Most fast foods centres have recorded high sales of French fries than any other food available at counter. But why waste money at fast food restaurants when you can easily prepare them at home with much ease. This would not only satisfy your requirement but also save your money. Today, I am going to post the recipe of french fries which can be easily prepared at home with few notes and tips on how to get it crisper and tastier.

Basically french fries are called Indian version of potato chips though they are different.  Even french french fries and finger chips are different. French fries are more crisper than our Indian version of Potato chips. French fries are normally freezed potatoes. The potatoes are freezed for 1 or 2 days to make it stiff. In french fries and potato chips its not required. So these 3 are totally different since the way they are prepared differs too.

Here goes the method to prepare finger chips....

Ingredients:

3 Large Potatoes
Cooking Oil ( For deep frying)
Red chilly powder - 1/2 teaspoon
Salt - to taste.
Ice water - 2 glasses ( to dip the potatoes)
Zip Lock Bag - 1 nos

Method:

1. Take the Potatoes and wash them nicely. Peel the outer brown skin and keep aside.
2. Cut the Potatoes in long strips.
3. Get some Ice water and place this strips in them till you complete the cutting of all the potatoes. This will prevent the potatoes from changing it colour and also keep them stiff. Since potatoes tend to change colour when kept open and also the nutrients tend to decrease if kept open for long.
4. When you are completed with the cutting of potatoes, take the potato strips and put them in a zip lock bag and close them properly.
5. Store this zip lock bag in the freezer for few hours. The longer you store , the more crisper the result would be. But don't store for more than 2 days .
6. After storing them for sufficient time, remove them out. 
7. Heat oil in a deep frying pan enough to deep fry the potato strips.
8. Once the oil is good hot, put the strips in them one by one. ( Remember the oil should be good hot say bubbling hot, to check it just add a tiny piece in it and you can see bubbles surrounding it).
9. Fry the potatoes well. Once they turn golden brown, remove them and place them over absorbent paper or tissue paper so that the extra oil is absorbed nicely.
10. Now remove them from the paper and sprinkle little red chilli powder and salt when it is still hot and toss well. When they are sprinkled over hot chips, they tend to absorb the taste really well.
11. Now the french fries or crisper finger chips are ready to eat.
12. Serve with with tomato ketchup and enjoy your evening with loved ones. :)

Preparation Time: 1 day (including the freezing time or else it just takes 30 mins).
Cooking time: 20 mins.
Serves: 4 persons.
Shelflife: Best fresh.
Serving Suggestion : Serve hot with tomato ketchup.

Note:

• For good results, cut the potatoes into thin strips.
• Freeze the strips in zip lock bags so that it remains safe from water.
• The more you freeze, the more crsiper chips you get.
• But never store them for more than 2 days.
• Sprinkle the red chilli powder and salt when its hot so that it absorbs them well.

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Second Blogoversary

Today, its going to bee two years. Today is my blogs second anniversary. It feels like as if it was just yesterday and I started my blog without much knowledge. Today am glad I completed 2 years with lots of compliments from many of my blog readers. Thanks to all my followers and blog readers for all the support and help. Its just because of you all that i get inspired to experiment and write more. I have been especially not been able to allocate much of my time to blogging the whole last year due to some alma mater and busy schedule. But I have made a way for it now. I have got my laptop and I will surely look forward to post as many post as possible in between without much gap. 

I wasn't aware my blog would so good. When I started I had just 50 hits a day and today I am getting 500 and plus hits per day. I am glad and thankful to all my blog reader for reading and making this happen. Your comments and suggestions value a lot to me. Do let me know if you want me to prepare and post any recipe. I would be more than happy to do that for you. You all inspire me to be a better cook and better blogger. 

Finally, I would like to thank my brother who has always been encouraging in every path of my life to do whatever I want and always supported me in shaping my passion. His critics made a good cook and his guidance helped me be a better person . Last but and not the least , thanks to my parents for giving my this life and all your blessings which has always helped me grow better. Above the all, thank you god.

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Avial

Avial , A kerala cuisine

I would first and foremost say sorry to everyone who read blog. I am sorry for being away from blogging for so long and I sincerely apologise for the same. I had been little sick for few days initial and later got engrossed with other activities and work so much that I couldn't make it out to take time for blogging. Moreover, I had a problem with my phone and lost few of my pics which i stored in it for blogging. Anyways, I couldn't save much of the pics since it didn't enable me backup the memory. As such, I did save some pics in my PC which finally gave me some relief. I am looking forward to buy a good camera since the quality of pics would make a difference .Well, henceforth I would make it sure that I am updating and writing my blog often. Afterall, cooking is my passion.  

Today, I am posting a typical and famous kerala cuisine called Avial. Avial is popular dish in kerala and considered very important for all gatherings and occasions. Its is excellent vegetarian cuisine and good options for all vegeterian food lovers. It looks fabulous and is made from many vegetables like yam, Snake gourd, potatoes, beans, peas, carrots, pumpkins, drumsticks and so on. In short it includes many vegetables and can be called as a ideal food for vegetarians.

As such even seasonal vegetables like unripe mangoes and others can also be used for avial and if you can't make it out with many vegetables, then use only those which you prefer like you can make a avial out of yam only, or just carrots and potatoes etc.

Ingredients:

Yam - 1 cup sliced into 1and1/2 inch length 

Cucumber- 1 cup sclied into 1 and 1/2 inch length

Potatoes - 1 cup sliced similarly

Beans - 1 cup sliced similarly

Carrots - 1 cup sliced similarly

Snake gourd - 1 cup sliced similarly

Raw Banana -1 cup sliced similarly

Drumsticks - 1 cup sliced similarly

Peas- 1/2 cup ( preferably fresh peas ) ( In case of dry ones, soak them overnight)

Note: Slice all the vegetables into equal length and preferably cut it longer as said.

Shredded Coconut - 1/2 cup 

Cumin seeds - 2 tablespoon

Green chillies - 4-5 nos

Curd - 3 tablespoon

Curry leaves - 10- 12 nos

Mustard seeds - 1 teaspoon

Asafoetida - 1 pinch

Coconut oil - 2 tablespoon.

Method:

1. Wash all the vegetables and slice them as said and keep aside.
2. Grind together coconut, green chillies and cumin seeds together by adding little water and make a fine paste and keep aside.
3. Heat the coconut oil in a deep bottom kadai or pan. Add the curry leaves,Asafoetida,  mustard seeds and allow them to crackle.
4. Add the vegetables and little water . Close it with a lid and allow it to cook for few minutes.
5. Check it after 10- 12 minutes.The vegetables would almost cooked by now. ( another way to check is check out for steam, once steam is seen coming ..its indicator that vegetables are cooked)
6. Add the fine paste and curd and mix well. Add salt and mix well. 
7. Cook it further for some 5-6 minutes will the coconut is well cooked.
8. The avial is ready. Serve it hot with steam rice and Sambhar.

 


Preparation Time: 1 hour
Cooking Time: 30 minutes
Serves : 5 -6 persons
Shelflife:1 day
Serving Suggestion: Serve hot with steam rice and Sambhar.

Note:

• Chop and slice all the vegetables into equal size.
• Grind the paste finely
• The variation of vegetables can be left to personal choice .
• Take fresh coconut for this cuisine
• Use only coconut oil for this particular dish.
  

Click here to know and learn more about Kerala recipes and cuisines- An Introduction to Kerala Recipes and Cuisines.

 

 

 

 

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Masala Omelette

I remember that am not spending much time on blogging these days. Also I haven't posted egg recipes since months. I thought of posting this one . Its a simple recipe and can be made by those who don't have any idea about cooking. It can also be a called a bachelor's recipe and I will hint down few tricks to keep on how to keep the masala handy always. As such omelette comes in varieties these days with toppings of one's choice like tomato omelette, chutney omelette, pepper omelette and even pizza omelette. You can find such omelette outside the CST station on the eateries roads. 

For this recipe, the masala need to be roasted and grinded. I prefer roasting them , grinding them and then storing them in airtight pepper mill crusher. This is one recipe which my brother is always fond of since he is very favourable to spicy and easy to make recipes after reaching home. Though he never steps in kitchen for cooking, i keep things handy in case he needs something when i am not around. 

Hope you would like this recipe too. Do give me your valuable feedbacks.

Ingredients:

For masala:
Mustard seeds - 1/4 teaspoon
Cumin seeds (Jeera) - 1/2 teaspoon
Saunf - 2 pinches
Cloves - 4-5 nos
Cinnamon - 1 stick
Pepper - 10-12 nos
Asafoetida - 1 pinch
Cardamom (small) - 3 nos
Cardamon (big) - 1 no
Maze - 1/2 of one  whole maze.

For Omelette:

Egg - 1
Oil - 1/2 teaspoon
Chopped Onions (optional) - 1 teaspoon
Pepper powder ( freshly grounded) - as desired or just 2 pinches
Milk - 1 teaspoon
Salt - as per taste.

Method:

1.  Roast all the masala ingredients and let it cool down for 5 mins.
2. Grind it into powder and store it immediately in a airtight container or a pepper mill as per choice.
3. In a bowl, break open a egg. Add to it the chopped onions, pepper powder, milk and salt and beat well till it get mixed.
4. In a tawa or pan, heat oil. Pour the omelette mixture to it and spread well with help of a spatula or by just sliding down the pan with help of the handle.
5. Now sprinkle some masala over the top of the omelette and keep it for a minute before turning or flapping it to the other side. 
6. If needed, sprinkle the masala on the other side too.
7. When both sides are well cooked, it turns little brown. 
8. Remove and serve hot with meals.

Preparation Time: 5 minutes.
Cooking Time : 5 minutes.
Serves : 1 person.
Shelflife: Best fresh.
Serving suggestion:  Serve hot with meals.

Note:

• Adding milk, makes the omelette softer and tastier.
• The masala can be stored in pepper mill and used when needed. It stays fresh for as long as 6 months.

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Onion Chutney

First of all, I am very sorry for being away from blog since long. Past few months were really hectic for me and i couldn't make it get on blog. Blog usually consumes more time, since i not only post the recipe but also post some basic information about the recipe and the ingredients along with it's health benefits, history and other information. This usually takes much of time. The past few months have been really tough since I had to shuttle between too many things and had many responsibilities to handle and also had few ups and down in my personal life. But I am happy that I learnt from them and looking ahead to face much more challanges. 

   India is often called the land of curry or land of chutney by westerns. No doubt, it is really a land of curries and chutneys and no place can beat India when it comes to its delicious authentic taste. There are different types of chutneys which is cooked since ages here and it comes from different parts of our country. Like Tamil Nadu is famous for the coconut chutney, Maharashtra is famous for the garlic chutney, Rajasthan and Gujrat is known for its green chutney , Delhi is known for its Tamarind chutney and so on. These chutneys give a totally different taste our food but be sure to use the right chutney for the right dish. 

   I will definately post a detailed note on chutneys of india in my coming days. But today, am going to post a delicious onion chutney which is quite famous in the southern parts of Tamil Nadu. Most of you must have noticed the reddish chutney served as side dish on the platter along with Dosas and Idlis. This is the same chutney which is seen on the platter. 

  The recipe for Onion chutney is quite simple and can be easily prepared by even a not so good at cooking person. It can be stored in refrigerator for 2 days and used ( heat it before using) as and when required.

Ingredients: 

Onions - 3 Big onion
Tomato- 2 medium
Whole dry red chillies - 5-6 nos
Fenugreek seeds - 5-6 seeds
Urad dal - 1 teaspoon
Gralic - 5-6 pods
Tamarind - size of a half lemon or 2 tablespoon of tamarind pulp
Salt - to taste.


For tempering: (Thadka)
Mustard seeds - 1/4 teaspoon
Curry leaves - 8-10 nos
Dry red chillies - 2-3 nos
Asafoetida - 1 pinch
Oil - 1 tablespoon.

Method:

1. Chop the onions and tomatoes into big pieces and keep ready.
2. Take a non stick pan or a deep bottom Kadai. Add 1 teaspoon of oil and add fenugreek seeds and urad dal to it and saute till it turns pinkish. Now saute the onions, tomatoes, garlic and whole dry red chillies without adding further oil till the onions turn soft and transperant. 
3. Remove it from fire once the onions turn transparent and the tomatoes turn soft.
4. Cool it for few minutes.
5. Add this cooled mixture in a blender and blend it till it becomes a soft puree and set aside.
6. Keep a kadai over flame and add a teaspoon of oil to it. Heat it for few seconds.
7. Add the mustard seeds and allow it to crackle.
8. Add the asafoetida, curry leaves and the dry red chillies and saute for few seconds.
9. Now add the blended puree and saute it well. Add salt to taste.
10. Cook this chutney for 7-8 minutes on medium fire and keep stirring often.
11. Remove and serve hot with Rawa dosa or Methi Dosa.

Preparation Time: 20 minutes.
Cooking Time: 10 minutes.
Serves : 4 -6 persons.
Shelflife: 2 days if refrigerated properly.
Serving Suggestion: Serve hot with Rawa Dosa or Methi Dosa.

Note:

• Choose big pinkish onions for this chutney.
• Pick soft red fresh tomatoes for good taste.
• Dont add more than 5-6 fenugreek seeds or else it might turn sour in taste.
• Add tamarind as instructed.

Click here to learn and know more about Tamil Nadu recipes and cuisines - An Introduction To Tamil Nadu Recipes And Cuisines.

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Spring Onion Sabzi

I have been blogging less these days and i am sorry for that. Blogging really takes much time and these days due to alma mater, am not able to get time for blog. Well, I will definately look to it that i take time off for blogging henceforth. I had clicked and cooked plenty of new recipes and want to post them but unfortunately I failed to do so.

Today am posting a sabzi recipe. I wanted to post some recipes which really takes less time and doesn't require too many ingredients. So I thought of posting this sabzi. Well, most of us love spring onion due to its unique taste and blending with other ingredients. Spring onion is one such vegetable with is easy in cooking compared to other vegetables. It gives a extra kick to the food and hence is found in most fast foods these days. It can be used in salads, pancakes and salsas and so on.

As the name suggests, these leafy vegetables comes only during seasons. They look very much like green onions except that they have bulb which are longer and defined. The bulbs and leaves both are used for cooking. Spring onions can be used for decorations, salads, stir fried and whatever way you wish to use them.

Always pick fresh spring onions from market since they tend to spoil fast if stored. Always select those spring onions which have crispier leaves and has rich green colour in them with hard bulb. Never pick those which are slim, wilted and discoloured or else you will end up wasting your money. Discard and peel  the outer layer of the spring onion , that will give you a richer crisp taste. 

In case, you have a big garden at your residence better plant them since they grow faster and you will get to taste organic spring onions. My grandmother has them in her garden at our native place and it really tastes much better than those available at the markets.

Coming to the recipe, this one can be called a typical maharashtrian recipe and it goes well with dal chawal and chapatis.

Ingredients:

Spring onions - 2 bunches
Mustard seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1 teaspoon
Asafoetida - 1 pinch
Salt - to taste
oil - 1 teaspoon

Method:

1.  Pick fresh spring onions with crisp leaves since they are much taster and healthy.
2. Wash them nicely under tap water and let them dry for few minutes.
3. Peel the outer layer of the spring onion . This is would give you good crispness to the food as the outer layer tends to wilted and tasteless due to over exposure to the environment.
4. Chop them into 1 inch pieces . Chop the bulbs in a way that you get in ring shapes as it them look nice especially to the childrens.
5. Keep a kadai over flame and add oil in it. Let the oil to heat for a minute.
6. Once the oil gets hot, add Asafoetida and  Mustard seeds. Let the seeds crackle.
7. Now add the chopped spring onions and saute them for a minute. Don't add water. Spring onions have natural moisture in them and let the vegetable to cook in its own water content so that becomes tastier and healthier.
8. Add the turmeric powder and chilly powder and saute for a minute.
9. Add salt as per taste and saute it well. 
10. Keep sating for some 7-8 minutes.
11. Once the vegetable is cooked well, it will be tender soft and will be transparent .
12. Remove and serve hot with chapatis or dal chawal.

Preparation time: 15 minutes.
Cooking time: 10 miutes.
Serves : 4 -6 persons.
Shelflife: Best fresh.
Serving suggestion: Serve hot with Chapati or Dal chawal.

Note:

• To pick good quality spring onion , always check the leaves. The one with crisp leaves are best.
• Also pick those spring onions which are bit green. ( Not necessary that it should be fully green, a part of it should be greener). Those are healthier as per nutritional value.
• Always peel off and discard the outer layer of the Spring onion, since they are not much crisp and tend to spoil the other parts which cooking.

Click here to learn and know more about Maharashtrian foods and cuisines- An Introduction To Maharashtrian Cuisine.

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