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Tag Archives: vegetarian

Ratalu ki Sabji (Violet Indian Yam)

Ingredients

1 Medium Ratalu peeled and cubed
2 Tomato  and 1 or 2 green chili  made into  puree / paste
1 Onion  made into paste ,1 Tsp garlic paste
4 Tbsp Ghee 
3 Tbsp Curd
Red chili powder (as per taste)
Turmeric powder (as per taste)
Dhania powder/ Coriander powder   (as per taste)
Salt (as per taste )

2 Tbsp Malai or Fresh cream. (optional) 

Method

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Add ghee to frying pan to fry ratalu. Let it fry till it leaves its stickiness and turn into light golden. After it gets fried take it out and add onion garlic paste to ghee let it fry till it turn into light golden color then add tomato and green chili puree or paste . Let it fry till ghee floats . Till then add chili powder, turmeric powder, dhaniya powder into curd and stir it properly see that no lumps are there if u have cream or malai u can add that too… so that you get rich gravy. And then add this mixture to tomato puree which is already there in pan. Give a stir see that it doesn’t stick pan and then add salt to it.. Fry till ghee floats over it and add ratalu to it and let it fry for 5 minutes. 😊 now your sabzi is ready can have it with chapatis or with rice..

Tip: Ratalu can also be added in Kabuli by adding few more veggies in same gravy and layering it with rice.. Try it and do let me know your comment.

Note: You can also make gravy of just curd by using 1 cup of curd ( skipping tomato and onion ) and adding spices. In that case you can also store it in air tight container for about 1 week in fridge and can reheat it as and when required. 🙂

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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Besan wale kale chana ( Black Chickpea)

This is Rajasthan’s dish. Traditionally this recipe is prepared with curd but in few cities of Rajasthan they prepare it only with besan (gram flour). Being a traditional dish this is usually prepared during Dussehra in Rajasthan. I have prepared the same but made small changes according to my taste bud 😀I like tinch of sourness in this recipe. ya, you read it right 😉 So I have added sour curd in this recipe. I sometimes replace curd with amachoor powder (mango powder) also for that sour taste. You can choose either one if you too like sour taste and if you are not sure whether you would like it or not then first prepare without curd then taste it, if you feel you need sour taste then add mango powder or lemon juice ya instant one because if you add curd after cooking it will form lump so above two will work in that case. So kalae chana with besan has only besan, strong flavour of garam masala and hing that’s it and few more ingredients to just spice up. This is most often taken with rice.

INGREDIENTS

Small bowl of Kale chana (soaked overnight and boiled) ( Black Chickpea)

3 Tbsp Besan ( Gram Flour )

1 Tsp Garam masala (must)

1/4 Tsp Hing (must)

5 Tbsp Oil

1/4 tsp Turmeric powder

2 Tbsp Chili powder

1 1/2 Tbsp Dhaniya powder ( Coriander Powder )

Water( or black chickpea boiled water)

3-4 Tbsp Curd (optional)

Salt as per taste

METHOD

Mix left over boiled chickpea water( you can use normal one also), besan, garam masala, salt and form batter ( just like how lassi’s consistency.) In a pan heat oil, add hing once it gets heated.

Then add boiled kale chana to oil followed by red chili, turmeric powder, dhaniya powder and stir it add few table spoons of water. Let it boil until you see oil separated . Take out oil floating in a separate bowl ( only floating oil this will be used for garnishing). Now add besan batter and keep stiring till thick paste is formed .You could see White spots in besan that mean its cooked you can add water according to your consistency . It will take at least 10-15 minutes to get cooked. Garnish with separated oil, serve with hot rice, papad or kichiya.

Mogar ka paratha/ green lentil parathas left over

INGREDIENTS

Leftover mung daal (left over cooked green daal)

Cumin

Asafoetida

Salt

Red Chili Powder

Garam Masala

Whole wheat flour As required

METHOD

Mix all the ingredients and knead it. Add water if required. The dough should not be very tight. Take a pan/ tawa and heat it and on the other hand take a small portion of dough, make it into a ball shaped and then roll it in circle shape using the roller or any other shape as u prefer.

Now the pan should be hot, put the rolled dough on the pan and make it like we cook any other parathas. Serve it with Pickle,Amla ka achar |Gooseberry Pickle,Methi Mirchi ( Fenugreek Pickle),

 

 

 

Bitter gourd (Karela ) dahi wale – keto special

INGREDIENTS

250 G karela ( bitter gourd)

1/2 cup curd or yoghurt or Greek curd

3tsp dhaniya ( coriander powder)

1/4 tsp turmeric ( haldi powder)

2-3 tsp chilli powder (paprika powder)

1/4 tsp cumin (jeera)

Salt as per taste

4-5 Tbsp oil ( ghee or coconut oil)

METHOD

Karela

wash and chop karela. I just rub it while washing so it is not needed to let it sit in salt water. Now add oil in a pan followed by cumin once cumin get roasted add karela and fry it till it become tender or you can say shrink its size. Meanwhile take curd , if you are using yoghurt then add little water to make it runny. Then to curd add dhaniya powder ( coriander powder), haldi ( turmeric powder),chilli ( red chilli powder or paprika powder), salt and mix it properly. If karela are tender then add the curd mixture to it and stir it continuously for 1 minute . Let it get cook till oil separate or curd become thick when water evaporates. It’s now ready to be served you can have it with hot rice , chapati or if you are on keto then with keto chapati.

Aloo gobi mutter |cauliflower potato peas

Ingredients

1 cup cauliflower peices

1/2 cup potatoes cubed

1/2 cup peas

1/2 cup tomatoe purée or grated

1 Tbsp garlic paste

1 cup curd

1/2 tsp turmeric powder

1-2 Tbsp chilli powder

2 Tbsp coriander powder

1/2 Tbsp garam masala

2-3 Tbsp oil

Pinch asofetidia

Salt

Method

In a pan add oil once heated add hing (asofotedia). Then garlic paste followed by potatoes. Once potatoes are half cooked add peas and cauliflower . Sauté it 2 minutes and add tomatoe puree and let it cook untill you see oil leaves the side. Next add all the spices like chilli , turmeric, coriander , garam masala in curd and whisk well . Add this mixture in pan containing all vegetables and stir . Allow it to cook untill oil start floating add salt and stir well. You can add salt earlier before adding curd also if not then at last. Serve it with hot chapati .

Other curries are

Dum Aloo

Gatte ki sabji

Panchkuta

Ratalu ( violet yam ) sabji

Radish pod ( mogri ki sabji)

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