ALOO GOBHI MASALA

Not much talking and explaining. Here is my today's post:-

ALOO GOBHI MASALA

Preparation time: 15 minutes

Cooking time: 20 minutes

Serving: 4 persons  

Ingredients

Cauliflower Florets- 2 cups (cut in medium size)

Potatoes- 3 (cut in medium slice)

Tomatoes- 2 (pureed)

Onion -2

Ginger garlic paste- 2 tsp

Oil- 2 tabs

Cumin seeds- ½ tsp

Salt- to taste

Turmeric powder- 1/6 tsp

Chilli powder- 2 tsp

Garam masala- ½ tsp

Coriander powder- 2 tsp

Cardamom- 1

Clove-1

Cinnamon- ½” inch

Bay Leaf-1

Coriander leaves- few (for garnish)

Oil- for deep frying

Method

·         Heat oil in a deep pan and deep fry cauliflower and potatoes.

·         Keep aside

·         Now in another pan heat 2 tabs oil.

·         Put cardamom, cloves, cinnamon and cumin seeds.

·         Add ginger garlic paste and fry for 2-3 minutes.

·         Then add chopped onion into this and fry till it is golden in color.

·         Put tomato puree along with all dry masala and salt.

·         Cook for 5 minutes in medium heat.

·         Then add cauliflower and potatoes and mix well.

·         Add 1 cup water and bring it to boil.

·         Once the consistency of curry has come as you required.

·         Then add coriander leaves.

·         Serve hot with anything. 

PARATHAS

Parathas which are one of my all time favorite and I can eat this regularly as my main course but again because of my health reasons I avoid oily food.

I make this regularly for my family members and my whole family likes this. These kinds of parathas are very famous in north of India and particularly in Delhi. They serve this with aloo curry, plain curd and mixed pickle. Very Simple to make and tasty too. Have a look!

WHEAT FLOUR PARATHA

Preparation time: 10 minutes

Cooking time: 10-15 minutes

Serving: 4 persons  

Ingredients

Whole wheat flour- 2 cups

Salt- to taste

Water- as required

Oil- for making parathas

Method

• ·         Take a wide vessel.
• ·         Mix salt in wheat flour in the vessels.
• ·         Add little by little water and make soft dough.
• ·         Keep aside for 15-20 minutes.
• ·         Now prepare medium size of balls from soft dough.
• ·         Make small roti with the help of rolling pin and dusting extra flour on top of it.
• ·         Now polish little oil on the top of roti and fold it like triangle.
• ·         Again dust this triangle and role it with rolling pin.
• ·         Put this in hot pan/ tawa.
• ·         Cook both the side with the help of oil.
• ·         Serve hot with and gravy dish.

ONION PAKODA

I think after half a year I am logging in my blog and posting a recipe. Hey it does not mean that I don’t cook but I hardly get time to sit in front of system and do something.

This time I have made up my mind that I will somehow write a post every day. Hope you all will encourage me to do so.

Recently I made onion pakoda for my family for evening snacks and it came out extremely well. Here is how I have made this?

ONION PAKODA

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve-6 persons

Ingredients

Onion -6 (Finely sliced)

Gram flour- 6 tabs

Rice Flour- 2 tabs

Corn flour- 1 tabs

Hot oil – 4 tabs

Salt- to taste

Chilli powder -2-3 tsp (to taste)

Coriander powder – 1 tsp

Green chillies- 2 (Finely chopped)

Curry leaves- few (Finely chopped)

Baking soda- a pinch

Oil- to deep fry

Method

·         Take a mixing bowl and put onion in that.

·         Add salt in this and leave it for 1-2 minute.

·         You will see once you add salt in slice onion then it will become little watery.

·         Now add all flour and rest of ingredients.

·         Heat oil in a deep pan.

·         Now with the help of your hand make small pakoda and put it in hot oil.

·         Deep fry it in medium heat.

·         Once it comes to light golden colour remove and drain the excess oil in kitchen towel.

·         Serve with hot tea.

Chickpea Sundal

I am unable to post regularly now a day because of my daily routine. I was working before I enter into motherhood but later on I did not feel like leaving my daughter and go for job but I was not ok with sitting idle at home. Then, my husband gave me an idea that I should start taking tuitions because of what my daughter also will be in front of eyes. Since I have studied higher mathematics I started taking maths tuitions. Now i really don’t know when my day starts and when it gets end. Ok I don’t want to waste my time any more so coming to today’s recipe.

Sundal a very common snack item in south India. The dish is particularly made for prasadam in Navaratri. In my home we regularly make this because it is very healthy food. I have made this time chickpea sundal.

Chickpea sundal

Preparation time: 10 minutes

Soaking time for Peas-Minimum 8 hours

Cooking time: 15 minutes

Serve-4-6 persons

Ingredients

Chickpea -2 cups ( I have used small one, wash and soak it in water for at least 8 hours or overnight)

Salt-to taste

Green Chillies-4 Chopped

Dry Red Chillies-2

Oil-1 tabs

Ginger-1’ grated

Mustard seeds- 1 tsp

Asafoetida powder- ½ tsp

Curry leaves-Few

Split black gram dal-1 tsp

Grated Coconut- ¼ cup

Method

·         Add sufficient water and little salt to peas and pressure cook them in medium flame till you get 3-4 whistles.

·         Allow the cooker to cool down and then drain the excess water from channa.

·         Now heat oil in a pan.

·         Put mustard and allow it to crack.

·         Add black gram dal, green chillies, red chillies, grated ginger,curry leaves and asafoetida.

·         Fry them well.

·         Now add boiled channa in this and put little salt to taste.

·         Fry for couple of minutes.

·         Switch off flame.

·         Add grated coconut and serve.

SIMPLE PUMPKIN FRY

Yellow pumpkin is one of my favourite vegetable but after my wedding I was getting this veggie very less to eat because in my in law house no one prefer this veggie. Any way whenever I get chance to eat this I don’t leave it. So recently I was alone at home for a day and so I made this version of pumpkin and which was very tasty.

Simple Pumpkin Fry

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves-4 persons

Yellow Pumpkin- 4 Cups (Wash and cut in slice)

Onion-2 (Finely Sliced)

Garlic-2 pods (Crushed with its pill)

Oil-1 tabs

Mustard seeds-1 tsp

Split black gram dal- ¼ tsp

Curry leaves-Few

Turmeric powder- ½ tsp

Salt-to taste

Chilli powder-2 tsp (To taste)

Coriander powder-3 tsp (I use more because I like the flavour you can use less)

Garam Masala- ¼ tsp

Method

·         Heat oil in pan.

·         Put mustard seeds. Gram dal and curry leaves.

·         Allow mustard to splutter.

·         Now add onion and garlic and fry them well.

·         Till onion is little golden colour.

·         Now add pumpkin to it and all dry masala along with salt.

·         No need to add water.

·         Cook in low medium heat for 10-15 minutes.

·         Serve hot with anything.

GUGANI (A VERY FAMOUS ROAD SIDE FOOD OF ORISSA)

Every state of India is famous for some particular style of road side food. It might be not so hygienic but still you see a very big crowd surrounding the shop (tella).

I believe that road side food makes good sell than a good restaurant. Today I am going to give you a dish which is very famous street food in Orissa and called as Gugani.The dish is made with dry peas and gives good combo with vada, poha and idli.


Gugani (A very common road side Orissa Dish)

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serve-4-6 persons

Ingredients

Dry green peas-2 cups (soaked in sufficient water over night or at least for 8 hours)

Oil-2 tabs

Cumin seeds-2 tsp

Onion-3-4 (Finely chopped)

Garlic-6 pods (Crushed)

Ginger-1.5” (crushed)

Tomato-2 (Finely chopped)

Green Chillies-4-5 (crushed)

Turmeric powder-1/2 tsp

Salt-to taste

Chilli powder-1-2 tsp (or as spicy as you need)

Coriander leaves-for garnish

Method

·         Pressure cook soaked dry peas for at least 10-15 minutes by adding salt and water (don’t add too much water because we are going to use the same water for cooking).

·         Now heat oil in a pan.

·         Add cumin seeds and wait till it changes it colour.

·         Now add chopped onion, crushed garlic, crushed ginger and crushed green chillies.

·         Fry till the raw smell goes off and onion becomes golden colour.

·         Put chopped tomatoes, turmeric powder and chilli powder into this.

·         Cook till tomatoes are tender.

·         Once tomatoes are cooked add boiled peas in this along with the water.

·         Let it boil for 5-10 minutes in high medium heat.

·         Switch off flame and garnish with coriander leaves.

·         Serve hot with masala vadai, onion vadai or aloo bonda.