Showing posts with label North Indian recipe. Show all posts
Showing posts with label North Indian recipe. Show all posts
Wednesday, 17 September 2014
PAV BHAJI / HEALTHY PAV BHAJI FOR KIDS
Pav Bhaji is considered to be one of the healthy and favorite food of kids. It is mainly made up of potato, tomato, onion and vegetables like capsicum. But this is a recipe where all the possible vegetables (including green beans, cauliflower, brinjal, bottle gourd, spinach) can be boiled, mashed and put inside. The flavor and aroma of the spices and masalas used in it masks the taste, odor and flavor of the vegetables. And thus, it is one of the excellent recipes where all the vegetable in the dislike list can be put inside and great for fussy and picky eaters, or those who does not like eating vegetables
4 Small Carrot
4 small Potatoes
1/2 cup Peas
2 med chopped Tomatoes
2 med chopped Onions
2 chopped Green Bell pepper(Capsicum)
2 tsp Pav Bhaji masala
1 tsp Coriander powder
1 tsp Red chilly powder
1/4 tsp Turmeric powder
2 tsp Lemon juice
Salt to taste
Oil
Butter as needed
chopped coriander leaves for garnish
Whole wheat Bun – 8 to 10 buns (depends on size, I use hamburger bun from grocery store) or Pav or Whole wheat bread
U can add
Chopped Green Beans - 1 cup
Cauliflower – 4 or 5 florets
To prepare PAV BHAJI / HEALTHY PAV BHAJI FOR KIDS:
1. Boil or pressure cook the vegetables with about 1 1/2 cup water. Let it cook for 3 to 5 whistles. Drain the water(save it for making bhaji) from the steamed vegetables and mash it well.
2. Chop 1/2 the onion into smaller pieces and set aside. Chop the capsicum and tomato separately and set aside.
Note: Step 2 done in parallel when the vegetables are being cooked.
4. Heat 2 tsp oil and butter in a kadai or pan and add the chopped onions and saute. When the onion becomes golden brown add the chopped capsicum and peas and saute for a minute.
5. Add the mashed vegetables puree along with the water that was used to cook the vegetables and cook for 2 min.
6. Add the finely chopped tomato, turmeric powder, Coriander powder, Red chilli powder, pav bhaji masala and salt to taste and cook for 5 – 10 minutes.
7. At last add Coriander leaves and lemon juice to the bhaji and mix well. Add a spoon of butter and mix with the bhaji.
8. Bring a non stick dosa pan to low heat. Toast the pav (Whole wheat Bun ) after adding a thin layer of butter to it.
9. You can also toast whole wheat slices to eat along with bhaji.
10. Serve the hot and tasty Pav Bhaji with chopped onion and lemon and relish its taste.
Tips / Notes :
- Adjust the Pav Bhaji masala, spices and salt level as per your taste.
- U can prepare this recipe by just adding garlic paste or by adding Ginger garlic paste.
- Along with capsicum, vegetables like Green beans, cauliflower, brinjal, bottle gourd, spinach can also be added in the recipe its up to individual choice.
Health benefits
1. Most vegetables are naturally low in fat and calories. None have cholesterol.
2. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
3. Capsicum is rich in anti-oxidants and vitamin B and helps in body cell repair.
4. Green beans and peas are rich in dietary fiber. The iron and vitamins in them boosts our immune system.
5. Carrot with its high vitamin A content keeps you young and your skin glowing.
6. Cauliflower with high fiber content not only helps in proper digestion but also protects the stomach lining cells.
7. The vitamin C in tomato, lemon and onion help in removing metallic toxins from the body.
8.Potato and Pav(bun) have the carbohydrate good for a meal.
So try this recipe and write back to us…We love to hear from you.
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Friday, 22 August 2014
Sabudana / Sago Upma
There are a variety of dishes made from Sabudana / Sago like the Sabudana payasa, Sabudana Khichdi, Sabudana vade, Sabudana Upma and many more. Sabudana is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals. So here comes the general recipe of Sabudana / Sago Upma.
Ingredients for Sabudana / Sago Upma :
1 cup Sabudana / Sago, soaked overnight
2 tbsp oil
1/2 tsp mustard
1/2 tsp cumin seeds
1 tsp split urad dal
1 tsp channa dal
1 small onion finely chopped
3 green chillies slit
curry leaves
1/2 tsp turmeric powder
1 tbsp lemon juice
salt to taste
To prepare Sabudana / Sago Upma :
- Soak the Sabudana / Sago overnight or 3 hr before u cook.
- Heat the oil in a pan over medium heat. Add mustard seeds, cumin seeds once mustard seeds start splutter add the urad dal and channa dal. When the dals turn brown add the onions, curry leaves and slit green chillies. Saute adding a little bit of salt and the turmeric powder until the onions turn soft and translucent. Add grated carrot and saute for 2 min.
- Add the completely drained Sabudana / Sago to this mixture and saute until the Sabudana / Sago pearls turn translucent and are cooked completely.
- Sprinkle the lemon juice and cook until the juice is completely absorbed. Check for seasoning.
Tips / Notes:
- U can add favorite vegetables to make Vegetables Sabudana / Sago Upma.
- U can add fried peanut for this recipe.
- Adjust the green chillies and salt quantity as per your requirement.
- To prepare Sabudana / Sago Tomato Upma, add 2 chopped tomatoes and saute until soft and all the moisture from the tomatoes is cooked out when the onions turn soft and translucent.
- U can prepare the same recipe without using Onion for fasting recipe.
Health Benefits of Sabudana / Sago :
- Sabudana / Sago is extremely low in fat but also low in protein. As it's just starch, other than the carbohydrates, nutrition-wise, sabudana / Sago does not contain any minerals or vitamins and has very low amounts of calcium, iron, and fiber. However, you can make up for this by using other ingredients with it, such as milk for making sabudana / sago kheer/payasam/a thin porridge or vegetables and peanuts for making sabudana khichdi.
- Sabudana / Sago powder can be used as a thickening agent in gravy dishes, and sago flour can be used to make flat-breads. Sabudana / Sago can be used while preparing vadas and can prepare pappadums using Sabudana / Sago
- Sabudana / Sago is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals.
- Boiled Sabudana / Sago porridge is also great when you're sick because it gives you quick energy and is easy to digest. According to Indian medicine, sago and rice have a cooling effect on the system, hence Sabudana / Sago thin porridge is given if you have excess bile (caused by excess body heat).
So try this recipe and write back to us…We love to hear from you.
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Saturday, 12 July 2014
JEERA MATAR RICE / CUMIN PEAS RICE
If you are getting tired of eating normal rice everyday at your home or office, then let’s check out in this post how to make Jeera Matar Rice. This recipe is so easy, yet so flavorful. It is simply cumin seeds and piece tempered in olive oil (or ghee, depending on your preference) and infused into steamed rice. The perfect accompaniment to Indian dal or even just some steamed greens and veggies.
Ingredients for JEERA MATAR RICE / CUMIN PEAS RICE :
2 cups cooked rice
2 tsp Cumin seeds / Jeera
1/2 cup frozen Matar
2 tbsp olive oil
Salt: as per taste
To prepare JEERA MATAR RICE / CUMIN PEAS RICE :
1. Boil the rice with a little salt and 1 tsp oil, till each grain is separate and almost cooked. Be careful not to overcook the rice. Drain excess water and allow it to cool completely. I cooked rice on the previous day and refrigerated it overnight. This really helps in making a good Jeera Matar rice / Cumin Peas rice which is not sticky.
2. Heat 2 tbsp of oil in a pan and add Cumin seeds / Jeera and saute until it urns to golden brown colour.
3. Add Matar and salt saute for a wile once mutter cooked add the cooked rice and mix gently.
4.The Jeera Matar Rice is ready to serve.
Health Benefits :
Health Benefits of Jeera/Cumin seeds :
1. Iron for Energy and Immune Function
2. Seeds of Good Digestion
3. Cancer Prevention
Health Benefits of Peas/Matar:
1. Antioxidant and Anti-Inflammatory Benefits
2. Support for Blood Sugar Regulation
3. Heart Health Promotion
4. Protection Against Stomach Cancer
So try this recipe and write back to us…We love to hear from you.
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Sunday, 1 June 2014
Chole Masala / Punjabi Chole / Chickpea Curry
This punjabi recipe is one of the favorite traditional dishes in
Ingredients for Chole Masala :
1 1/2 cup Chana, soaked in water overnight
4 tbsp Oil
1 tsp Cumin seeds
2 Bay Leaves
2 Med Onion finely chopped
1 tbsp Ginger garlic paste
3 Tomatoes Finely chopped
1 tbsp Chana Masala
1 tsp Red Chilli powder
To Prepare Chana Masala :
1. Heat up oil, add cumin seeds, Bay Leaves, onions and cook until onion gets golden brown in colour.
2. Add ginger garlic paste and cook for 2 mts.
3. Add chana masala and cook for 2 mts.
4. Add tomatoes, red chilli powder, mix, cover and cook for 5 mts.
5. Add soaked chana, mix, add salt, water, cover and pressure cook until 8 to 9 whistles.
6. Chole masala is ready serve it with bhatura, poori, chappati and kulchas. It even tastes good with rice.
Tips / Notes:
· U can pressure cook channa before adding to masala. but I prefer this method for fast process.
· U can prepare Channa masala or use which ever brand u like. In this recipe i used MDH Channa Masala.
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Thursday, 29 May 2014
Aloo Spinach / Potato Palak Masala
A side dish with gravy using Spinach and Potatoes. Aloo Palak | Potato Spinach Masala is a very popular dish of
Ingredients for Aloo Spinach / Potato Palak Masala :
3 med Potatoes cut into 4 pieces each
3 to 4 cup Finely Chopped Spinach
1 to 2 no Tomatoes
3-4 tbsp Olive oil
1 tsp cumin seeds
1 med Onion Finely Chopped
1 tbsp Ginger-Garlicpaste
1/2 tbsp Red Chilly Powder
1 tbsp Corianderpowder
1/2 tsp Turmeric powder
Salt as per taste
To prepare Aloo Spinach / Potato Palak Masala :
1. Peel and cut the potatoes into 4 pieces and pressure cook it.
2. Heat a tbsp of olive oil in a pan, add Chopped Spinach and fry till raw smell leaves. The spinach will take 5 to 7 minutes to boil. Turn off the burner and allow spinach to coo naturally. Then grind it with tomatoes properly in a mixture to make a puree.
3. Heat remaining olive oil in a pan, add cumin seeds, Ginger-Garlic paste and onions, fry till onion turn golden brown.
4. Add Spinach and tomato puree and cook for 5 min then add red chilly powder, salt, coriander powder and turmeric powder, mix well and cook for 5 more min.
5. Finally add cooked potatoes, cook for 2 more min. Aloo Spinach / Potato Palak Masala is ready.
6. Serve hot with Chapati / roti / paratha / non /rice.
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Saturday, 17 May 2014
Soya Chunks Palak
Soya Chunks Palak Recipe is a easy to cook, nutritious and healthy Palak Curry Recipe. It is high in protein and iron. Pre cooked soya chunks cooked with spicy Palak-spinach curry. Soya chunks is rich extremely high in protein, good amount of vitamins, minerals and fibre.
Ingredients for Soya Chunks Palak :
1 cup - Soya Chunks.
3 to 4 cup Finely Chopped Spinach
1 to 2 no Tomatoes
3-4 tbsp Olive oil
1 tsp cumin seeds
1 med Onion Finely Chopped
Ginger - 1 tbsp Finely Chopped
Garlic - 1 tbsp Finely Chopped
1/2 tbsp - Red Chilly Powder
1 tbsp - Corianderpowder
1/2 tsp - Turmeric powder
Salt as per taste
To prepare Soya Chunks Palak :
1. Cook soya chunks in water then keep it in normal water.
2. Heat a tbsp of olive oil in a pan, add Chopped Spinach and fry till raw smell leaves. The spinach will take 5 to 7 minutes to boil. Turn off the burner and allow spinach to coo naturally. Then grind it with tomatoes properly in a mixture to make a puree.
3. Heat remaining olive oil in a pan, add cumin seeds, ginger, garlic and onions, fry it till onion turn golden brown colour.
4. Add Spinach and tomato puree and cook for 5 min then add red chilly powder, salt, coriander powder and turmeric powder, mix well and cook for 5 more min.
5. Finally add soy chunks, cook for 2 more min Soya Chunk Palak is ready.
6. Serve hot with Chapati / roti / paratha / non /rice.
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Saturday, 10 May 2014
Sweet Panjabi Lassi
Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. They are are very useful for our body. Curd helps to digest the food and it strengthens our bones and teeth. Either you can eat or can drink it in the form of lassi.
Usually, people of north-India and Punjab drink sweet lassi. . It is one of the energetic drink which can cool us in the summers. You can drink it in any season. Let's see how to make Sweet Panjabi Lassi
Ingredients for
Yogurt - 600 gm
Sugar - 7-8 small tbl spoon
Ice cubes - 1 1/2 glass
To prepare Sweet Panjabi Lassi :
1. Put curd and sugar in the mixer and beat it till sugar dissolves.
2. Put ice cubes in it and beat it again. The delicious Lassi is ready for drink Keep it in a glass and serve it.
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Wednesday, 7 May 2014
Cucumber Raita
Ingredients to make Cucumber Raita :
Yogurt(Curd) - 1 1/2 cups
Cucumber - 2 (medium sized)
Green Chilli - 3 (chopped)
Black Pepper - 1/4 tea spoon
Salt - 1/2 tea spoon or as per taste
Roasted Cumin seed powder - 1/2 tea spoon
To prepare Cucumber Raita :
1. Whisk the curd and keep it aside.
2. Peel the cucumber and cut about 1/2 inch from both the ends. Grate the Cucumber and squeeze out the water from it.
3. Now put grated Cucumber, salt, green chilly, black pepper, roasted cumin seed powder into the curd and mix them well. Cucumber Raita is ready.
4. Take out the raita in a serving bowl, and garnish it with roasted cumin powder. Serve it along with your meal.
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Sunday, 4 May 2014
Simple Rooh Afza or Indian Rose Sharbat
Ingredients for Rooh Afza Sharbat :
1/2 cup normal water
2 cups cool Water
5 to 6 tbsp Rooh Afza / Rose Syrup
Ice cubes
To prepare this Rooh Afza Sharbat :
1. In a glass, add 1/2 cup of normal water and Rooh Afza and stir well.
2. Then add the cool water and stir well.
3. Serve it by adding ice cubes.
Tips / Notes:
· Rooh Afza will stay in the bottem even after mixing if u use cool water.
· First mix Rooh Afza with normal water then add to the cool water.
· Rooh Afza will stay in the bottem even after mixing if u use cool water.
· First mix Rooh Afza with normal water then add to the cool water.
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