Beetroot Masala

Beetroot is a very good healthy vegetable especially for increasing the HB count. It also helps to prevent macular degeneration, improve blood circulation, aid in skin care, prevent cataracts and mediate respiratory problems. Beets also contain nearly 14 g of sugar in each cup. If you need to monitor your blood sugar levels, this may be a cause for concern.

This is a simple stir fry masala that, I do very often. It goes well with rice and Chapatti.

Ingredients

Tender small beetroots          2 nos.

Grated Carrot                        ½ cup

Fresh green peas                   ¼ cup

Grated Capsicum                    ¼ cup   

Grated ginger                         1 tbsp.

Salt                                      to taste.

Masalas  

Chili powder                             1 tsp.

Asafetida powder                      ¼ tsp.

Pav Bhaji masala powder             1 tsp.

To Temper:

Oil                                                  2 tbsp.

Jeera/Cumin seeds –                    1 tsp

Bay leaf                                          1 small piece

 Crushed Clove                              2no                                  

Cinnamon                                      1 small piece

Cardamom                                    1 no.

Method:

• Wash and peel the beetroot skin and grate it.
• Heat oil in a pan and add cumin seeds. Allow cumin seeds to crackle.
• Add bay leave, cloves, cinnamon and cardamom in it and fry for a minute.
• Reduce the stove heat to low, add all masala powder in it and fry for a second.
• Now add grated ginger, grated capsicum and fry for 2 minute.
• Then add grated beetroot, carrot and green peas. Add salt and mix well.
• Cover the pan with a lid cook until vegetables should absorb the masalas very well.
• Garnish with coriander leaves.
• Serve hot with Rice, Chappatti.

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Potato Korma – Aloo Bhaji

There are several types of Kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. Every household has its own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation Time     10 Mins

Cooking Time         20 Mins

Cuisine                North Indian

Serves                4-5

Ingredients

Large Potatoes              4 Nos.

Big Tomatoes                 2Nos.

Green Chillies                 1 Nos.(Finely Chopped)

Grated Ginger                1 Tablespoon

Asafetida Powder          ½ Teaspoon

Coriander Leaves           2 Tablespoon (finely chopped)

Masala Powder

Turmeric Powder           ½ Teaspoon

Red Chili Powder             1 Teaspoon

Dhania Powder                1 Teaspoon

Garam Masala Powder     ½ Teaspoon

To Temper

Oil                                 2 Tablespoon

Cumin Seeds                  ½ Teaspoon

Fennel Seeds                  ½ Teaspoon

Method:

• Wash, Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
• In a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped chillies and  Asafetida Powder . Fry in low flame.
• Now add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania Powder  and fry until oil separates.
• Now add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
• After pressure cooker steam release, open the cooker add the tomatoes and salt. Cook it in low flame for 5 minutes.
• Add the coriander leaves adjust the water consistency. Mix it well.
• Now Aloo Bhaji is ready to serve.
• Serve with Pulao, Poori or Chapatis

Note:

•   Don’t add more water than requires. The Korma should be thick

My other Aloo Bhaji Recipes, click here

Potato Masala/ Poori Masala (Click Here)

Cauliflower Masala Fry / Gobi Fry

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.

If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.

It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes

 Cook Time            35 minutes

Cuisine                 North Indian

Course                 Side Dish

Servings               3 people

Ingredients

Gobi Or Cauliflower         1 medium size

Big Green Capsicum         1 no.

Frozen Green Peas           1 cup

Big Tomato                       1 no.

Grated Ginger                   1 Tablespoon

Oil/ Butter                        1 Tablespoon

Sugar                                 ½ Teaspoon

Salt                                    To Taste

Masalas

Garam Masala Powder        1 Tablespoon

Turmeric Powder                ½ Teaspoon

Coriander Powder                ½ Teaspoon

Cumin Seed Powder              ¼ Teaspoon

Asafetida Powder                 ¼ Teaspoon

Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon

Cinnamon stick                      1 no.

Cloves                                   2 no.

Green cardamom pods           1 no.

For Decoration

Shredded Coconut             1 Tablespoon

Chopped Coriander            2 Tablespoon

Instructions:

• Remove the florets from and cauliflower. Wash and drain them properly in clean water.
•  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
• Wash and clean the tomatoes and cut it into big cubes.
• Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
• Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
• Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
• Now add all the dry masala powders mix them well and cook for a minute. Stir well.
• Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
• Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
• Gobi Masala is ready for Serving.
• Serve hot with Rice, Chapati or  Nan.

Notes:

• The adjustment of the spices and oil can be made as per your choice.

SIMPLE BAINGAN BHARTA/ INDIAN EGGPLANT CURRY

Baingan Bharta is a popular Punjabi dish cooked by roasting an eggplant with Indian spices. Baingan Bharta is an eggplant dish that’s a staple on most Indian restaurant menus.

Normally, Roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. They mash and binds it with Indian Spices.

Traditionally in Dhabas (road side Indian food stall) the baingans are roasted or chargrilled in a tandoor based oven burning charcoal. At home we don’t have charcoal oven / sigri stove, so we usually roast the baingan on standard gas stove. It is not as good as tandoor but still it gives the smoky taste. Without using spices ,this Baingan Bharta tastes simply amazing.

Preparation time: 20 minutes

Cook time:             15 minutes

Cuisine                   North Indian

Serve                      4

Ingredients:

Big Eggplant (Aubergine )       -                 2 nos.

Chopped Green Capsicums                          1 Cup

Jalapeño pepper, seeded and minced         1 no.

Ginger Paste                                              1 Tsp.

Ghee/Oil                                                    1 Tablespoon

Cumin Seeds                                               1 Teaspoon.

Turmeric Powder                                         1/8 Tsp.

Amchur Powder                                           ½ Tsp.

Lemon Juice                                                1 Tsp.

Salt                                                             To Taste.

Method of Bharta:

• Wash the eggplant and rubbing baingan with oil. Prick the baingan from all side so that the baingan will cook well from inside and also cook faster.

• Roast it on open flame Turn the baingan 3-4 times so that it get roasted evenly from all the side. Remove the eggplant from the stove and cool. Once cool, peel off the skin and discard the stem.
• With a fork smash the roasted baingan in small pieces. If you see any of ripe seeds take them out and discard them.
• In a thick-bottom non stick pan heat 2 tablespoon of oil/ Ghee.
• Add the cumin and after a few seconds add the ginger paste. Sauté for a few seconds.
• Add the green Capsicums  and Jalapeno chillies,  and fry, until the Capsicums become soft.
• Now add the smashed eggplant mixture ,Turmeric powder and Amchur Powder and Salt. Mix well .
• Cover and let it cook down for a few minutes until they are completely soft.
• Stir in the eggplant mash and sprinkle with fresh cilantro.
• Before serve add Lemon Juice and 1 teaspoon of butter/Ghee , mix it well and Serve hot.
• Serve Hot with Chapatis, Nan and  Pulka.
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Note:

• You can bake the eggplant in the oven.
• I did not add gram masalas in this recipe. I made chokha recipe as I want to keep it very simple. But if you still like you can add some spices like red chili powder, coriander powder and garam masala. 
• You can use Green chillies instead of Jalapeno chillies.

Spicy Whole Brown Lentils / Whole Masoor Masala Dhal

Beans and Pulses are naturally low in fat, high in fiber and rich in protein. Lentils are one of the best sources for iron, protein, folic acid and zinc.

Brown lentils are simply whole red lentils. But it will take to cook longer time.

Brown Lentils

Cuisine:          North Indian

Prep Time:      10 Mins  

Cook Time:     25 Mins 

Serves:           4

Ingredients

 Whole Brown Lentils    1 cup, washed                              

Water                          2 – 2 ½ cups

Grated Ginger              1 Tablespoon

Chopped Tomatoes       1 Cup

Beaten curd                 2 Tablespoons

Chopped Coriander       2 Tablespoons for decoration

Salt                             To Taste

Masala Powders:

Turmeric Powder           1 Teaspoon

Red Chili Powder           1/2 Teaspoon

Coriander Powder          1 Teaspoon

Chole Masala Powder      ½ Teaspoon

Amchur/Mango Powder  ½ Teaspoon

Hing  Powder                 ¼ Teaspoon

For Seasoning:

Ghee                            2 Tablespoon

Cumin Seeds                ½ Teaspoon

Method

• Wash and soak the dhal for 10 minutes. Pressure cook for 3 whistles. Keep aside.
• Heat the pan, add oil/Ghee add cumin seeds , let it splutter.,
• Then add the chopped tomatoes, grated ginger .
• Add all masala powders expect Chenna masala powder, mix well and sauté for a minute .
• Cook until tomato gets mashed and oil floats on top, add cooked dal.
• Add enough water to cover the dal and bring it to boil.  Add salt and beaten curd .
• Cook it in  low flame (depending on how mushy you would like your dal to be, but make sure your Masoor holds shape and does not become beaten).
• Bring it to a boil, now add Chenna  masala and simmer for 5 minutes in slow flame.  Off flame and let the dal sit for 5-10 minutes before serving.
• Now dhal is ready to serve. Garnish the dhal with chopped coriander leaves.
• Serve hot with steamed rice or roti/paratha along with achar, papad or a simple stir fry.

Brown Lentils Masala

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Green Chili Pickle/Hari Mirch Ka Achar

Green Chili Pickle or Hari Mirch Ka Achar is a delicious North Indian style pickle recipe where fresh green chillies are pickled with mustard seeds and lemon juice.

I avoid store bought pickles as they have a high sodium content, so I prefers to make my own pickles and stock different varieties of seasonal and yearly pickles and chutneys.

Making this green chilly pickle is very easy. Use less hot or medium hot green chilies to make the pickle. It pairs really well with Paratha, Thepla, Rice and Roti

Preparation Time       :    15 Minutes

Course                 :    Pickles

Cuisine                 :    North Indian

Serve                  :    Change the number into scale.

Ingredients:

 Long Medium Hot Green Chili              250 gms

Mustard Seeds                                     5 Tablespoon

Coarsely Crushed Fenugreek Seeds     ½ Tablespoon

Coarsely Crushed Fennel Seeds            1 Teaspoon

Asafetida/Hing                                    ¼ Teaspoon

Turmeric Powder                                  ¼ Teaspoon

Salt                                                      ¼ cup

Lemon Juice                                          5 Tablespoon

Mustard Oil                                           5 Tablespoon

Method:

• Wash and wipe dry the green chilies very well. There should be no trace of moisture in them.  wipe them using a cotton cloth.
• Make a slit in the center of each chili using a knife.
• Grind mustard seeds in a blender to make a coarse powder.
• In a small bowl add coarsely grounded mustard, crushed fennel, crushed fenugreek, Hing and salt. Mix well.
• In a clean glass jar, add the green chilies, and mixed all powders and mix well.
• Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
• After 2 to 3 days, add lemon juice to the pickle.
• Heat 1/2 cup mustard oil in a pan till it starts to fume. Remove from heat and cool slightly.
• Pour the oil in the jar so that the pickle is covered with oil.Keep the jar in sunlight for 3-4 days.
• The pickle is now ready to use.
• This pickle can be stored for 3-4 months in a cool and dry place.
• Keep the jar in sunlight every 30 days and keep shaking the pickle after every 30 days.
• Serve with your Curd Rice, Pulao, Chapatti and Paratha.
• Hari Mirch Ka Achar Recipe is surely going to tickle your taste buds. 

Tips for the Pickle:

• Pickles are made with great care, as they are supposed to last a year at least ,so before making any pickles, please remember this below tips.
•        Always ensure best ingredients are chosen, Jars & bottles are washed and sun dried.
•      Always use Crystal salt (called as kalluppu – கல் உப்பு in Tamil)  not table salt. Table salt contains iodine, a chemical that can darken pickles.

•       Only dry spoon has to be used while taking the pickle out from jar.