Ingredients:

250 grams baby potatoes(Boiled and peeled)
1 cup curd (Whipped)
1 tsp mustaard seeds
1 tsp jeera
1 tsp turmeric
1 tsp red chilli powder
2 tsp coriander powder
salt to taste
pinch of hing
Coriander leaves
Oil
Method:

Heat oil in a  kadai
Add mustard seeds and jeera
Now add the boiled potatoes and saute for a min
Add all the masala powders and mix well
Now add the curd and little water and let the curry boil nicely.
Add salt
Once the curd sticks to the potatoes, and the gravy become thick, add hing,
Now its time to garnish with coriander leaves and serve with theplas or chapatis

Hey!!

Its been a long time I blogged….

Well here is something I made yest and it tasted wonderful..wanna give it a try?????

Ingredients:

250 grams kundru(cut into dices or long slits)
1 big onion chopped
1 tsp jeera
1 tsp turmeric
1 tsp red chilli powder
1 tsp garam masala
2 tsp coriander powder
salt to taste
Oil
Coriander for garnish

Make a paste of the following:

Little chopped onions
5 6 pods garlic
1 green chilli
few curry leaves

Method:

Wash the kundru and pressure cook it for upto 5 whistles
Take oil in kadhai
When oil heats up, add jeera and then add the paste.
Saute til it become pink
Now add chopped onions
Fry till onions turn light brown.
Now mix the powders mentioned above in water and then add this to the onions
Saute till the masala starts leaving oil from the sides.
Now add the kundru and add salt.

Cook till the kundru takes up all the masala flavours and den finally garnish with fresh coriander leaves.

Eat hot with phulkas…..

Brinjal curry prepared a bit differently

Ingredients:

1/4 kg small green brinjals. Slit them long and soak them in salted water
1/4 tsp turmeric powder
1/4 tsp vangi bath powder (MTR one)
1/4 tsp jeera
oil
Salt

For the paste:

5 big cloves of garlic
1/4 tsp jeera
1/4 tsp coriander seeds
4 red chillies

grind all these adding very litle water into a coarse thick paste

Method:

Heat oil in kadhai and add jeera
Add the brinjals and fry for a min
Add the paste, and other masala and saute
Add salt
Keep stiring and do not add water
Brinjals will cook in no time
Garnish with coriander and serve hot with chapatis

This is my lunch for today…

Suwa bhaji (Dill leaves curry)

I love the aroma of these leaves…. Got it yesterday evening while coming from office…

The quantity of this sabji reduces drastically after it gets cooked.Thats the reason i added potatoes also….

Ingredients:

4 bunches of Suwa

4 pods of garlic minced

1 onion finely chopped

1 big potatos peeled and finely chopped

1 tsp jeera

1 green chilli chopped

1/2 tsp garam masala

1/2 tsp chilli powder

Salt to taste

1 tbsp oil

Water

Method:

Clean and chop the Suwa leaves

Immerse them in water and wash thoroughly

Take oil in a Pan

Heat oil and add jeera and garlic

Add onions and saute

When the onions turn light brown add the potatoes and stir fry

Now add the Suwa leaves

Add water , salt , the masala powders and allow the potatoes and leaves to cook well.

A nice aroma fills your kitchen

Allow the water to evaporate

Sabji is ready to packed for lunch…

Gonna have this sabji and Chapati today for lunch

Have a nice day….

Yesterday , started late from office…

Bangalore weather was asusual…evenings cloudy and makes me even more sick…

I hurried home taking an auto….thinking what to prepare for dinner…..

The potatoes in my kitchen veg rack were staring at me, as though asking “hey wen r u gonna cook us???”

I remembered its been a long time i had made potato onion gravy sabji…So made up my mind to make it instantly…

A look at the time : 8 pm

Ingredients:

4 medium sized potatoes boiled and peeled

1 big onion finely chopped

2 small green chillies

1 tsp jeera

1 tsp coriander powder

1/2 tsp chilli powder

1/2 tsp turmeric powder

2 tbsp oil

3 cups water

Salt to taste

Pinch of hing

Coriander leaves for garnish

Make a fine paste of the following things

4 garlic pods

1 small piece of ginger (optional)

1 tomato finely chopped

Method

Take oil in a kadhai

Add oil and wen oil heats up add the jeera

Add onions and saute till the onions turn light pink

Now add the paste made and stir fry till the oil starts separating

Add all the powders and mix well

Now add the boiled potatoes and saute

Add sufficient water as per how much gravy you require

Add salt and allow the mixture to boil (close the kadhai with a lid)

When the sabji gravy becomes think enough simmer the gas, and add hing and garnish with coriander leaves

A look at the time:8:30 pm

Hot and steamy sabji is ready to served with Chapathis

Approx prep time: 25 mins

Rohit came late yesterday from office…I had made dinner by the time he came..

Mere stomach me chuhe daud rahe the….but as a dutiful wife, I did wait for him and we had dinner together:)

Dinner menu:

Potato onion gravy sabji

Chapathis

Plain urad papad

One onion sliced (Rohit likes onion to be eaten raw with food)

Curd

Try this recipe and let me know how it turned out to be:)

It was a lazy sunday morning…Got up late asusual and was pondering on what to make for breakfast..

Asked my husband Rohit, hoping may be he would suggest having breakfast outside:P

But he said make something jhatpat…

I frowned at him and looked into the fridge and what I found!!!

A bowl of Kala Chana which I had soaked a day before and the excess I had kept in the fridge..

so was born this recipe …

Ingredients

kala chana – 250 gms.Soaked overnight
green chillies – 2 small sliced and minced
1 big onion- cut into small pieces
turmeric powder – 1/4 tsp
chilli powder – 1/4 tsp

Coriander powder – 1/2 tsp
chana masala powder – 1/4 tsp (I use MDH chana masala powder)
Jeera- 1 tsp
Salt to taste
Hing – one pinch
Coriander for garnish
Oil- 1 tbsp

Method:

Pressure cook the chana for about 4 whistles
Heat oil in a pan
When oil heats up, add jeera and allow it to splutter
Add green chillies and onions and saute till onions become slightly greasy
Add the boiled chana, and the rest of the masalas , salt and saute well
Add hing and garnish with coriander leaves
Jhatpat kala chana is ready to served with a hot cup of ginger Tea

I tell you, It tastes heavenly on a lazy sunday morning )

Try this out!!!

This is one of my favourite recipes..

I tried it out recently and it was delicious:P

Ingredients:

250 gms Arbi (washed and pressure cooked till 3 to 4 whistles)
Coriander leaves for garnish
Salt to taste
1 tsp Turmeric powder
1 tsp chilli powder ( if you require the sabji to be spicy)

For the Tadka
1 tsp jeera
1 tsp mustard leaves
4 – 5 branches of curry leaves
4 pods of garlic – crushed
Oil 3 Tbsp

For the paste:

4-5 Red chillies
1 tsp jeera
1 tsp coriander seeds
6 cloves of garlic
1 tsp of oil
Coarse grind the above by adding very little water.

Method:

1. Take out the arbi and peel and cut them into slices
2. Add the paste made to it ,  mix well and keep aside for 15 mins
3. Take a Kadhai and add the Oil
4. When the oil heats up, add the tadka ingredients and let it splutter
5. Add the Arbi marinated with the paste.
6. Add salt, turmeric powder and chili powder as per your taste.
7. Saute it well and keep the kadhai closed with a lid for 5 mins
8. Open the kadhai, Saute the arbi for a min and then garnish with coriander leaves

Spicy Arbi is ready to be eaten with hot chapathis…
You can also have this sabji with hot rice and rasam.