Friday, 14 August 2020

Tomato chutney (Bengali style)


This sweet sour and spicy tomato chutney is very easy to make and eqally tasty . 
It goes well with almost anything . 
Rice , khichdi , roti , puries or even bread . 
Just try it and enjoy it . 

Ingredients - 

half kg - tomatoes 
8/10 - dates (seeded & chopped) 
2 tbsp - black currants 
10/12 pieces - aam papad / ambe saath ( dried mango pulp will also do ) 
1 tsp each - mustard seeds , cumin , fenugreek seeds , kalounji , fennel seeds ( this is called paanchphoran )
1 tbsp - chilly powder 
1 & 1/2 cup - jaggery 
2 tbsp - oil 
salt to taste 








Method - 

Cut tomatoes into big pieces . 

Heat oil in a pan and add the paanchphoran masala into it . 

When the seeds splutter add cut tomato pieces and stir well . 

Cover with lid and half cook for 5 minutes . 

Now add black currents , chopped dates and aam papad , chilly powder , jaggery and salt .
 
Mix everything well and add a cup of water .

Cook till mixture starts becoming semi-thick . 

Switch off the gas as when cooled the chutney becomes thick . 

When chutney completely cools down fill it in a glass bottle and store in fridge .

This chutney stays well for almost two months if stored properly . 






Tuesday, 4 August 2020

Pav Bhaji ( पाव भाजी )


Ingredients : 

1/4 kg ...................... potatoes ( boiled , peeled n chopped )
1/4 kg ...................... tomatoes ( finely chopped )
1/4 kg ...................... capsicum ( finely chopped )
1 small .....................beetroot ( boiled , peeled n chopped )
2 cups .................... fresh green peas ( shelled n roughly ground )
4   ....................... onions ( chopped finely )
2 tbsp ...................... ginger garlic paste
8/10  .......................dry red chillies
2 tbsp .................... pav bhaji masala
4 to 5 tbsp ........... oil ( amul butter gives an excellent taste )
salt
3 to 4 ladi pav per person for serving







Method :


Soak the dry red chillies in 1/2 cup warm water for half an hour .

Grind the chopped beetroot in a mixer .

Also separately grind the soaked red chillies .

Now heat oil in kadhai and add onions . Saute till transparent and add ginger garlic paste and saute for 5 minutes .

Now put the ground paste of dry chillies and stir for 2 minutes .

Add chopped tomatoes and saute till raw smell evaporates .

Then add capsicum , potatoes , roughly ground peas n beet pulp .

Mix everything properly ,  add salt ,  pav bhaji masala .

Cover the kadhai with a lid and let the bhaji cook .

Keep on stirring in between and mash the bhaji with a masher.



Tips : 

Smear ladi pav with butter on both inside and outside
Heat them on a tawa pressing both the sides .
Serve hot pavbhaji with chopped raw onion , lemon and buttered hot ladi pav .






Monday, 20 July 2020

Egg Curry (अंडा करी )

Ingredients :


6 .........................boiled eggs ( remove the shells  and cut in half )
2 ........................onions ( 1 chopped + 1 sliced )
2 .......................tomatoes ( finely chopped )
fistful ..................coriander leaves
2 to 3 tbsp...........fresh grated coconut
5 to 6 ..................garlic cloves
2 to 3 ....................green chillies
1 tsp.......................coriander seeds
1 tsp........................fennel seeds
1/2 tsp...................pepper
1/2tsp....................cumin seeds
2 ............................cloves
1/2 inch..................cinnamon
1 tsp....................chilly powder
1/2 tsp................turmeric powder
4 tbsp...................oil
salt




Method :


Heat a tbsp of oil and add all dry seeds and stir fry for 2 mintues.

Now add  garlic and sliced onions and saute till golden.

Add grated coconut and again stir for 5 minutes.

Grind this along with coriander leaves and green chillies with very little water.

Now in a non stick pan add remaining oil and saute onions till translucent.

Now add chopped tomtoes and cook till oil separates.

Finally add ground masala and all other powder along with salt .

Dilute the gravy with water if needed.

When the gravy starts boiling add boiled egg halves and cook further for 2 mintues.

Let the eggs get properly coated with gravy.

Serve hot with rotis or plain rice.



Monday, 6 July 2020

Navalkol palyacha paratha - ( Kholrabi leaves paratha )

Known as Navalkol in hindi and marathi and as Kholrabi in english is a type of turnip . It can be cooked in various ways .
Navalkol sabji tastes very delicious . 
Navalkol slices smeared with selected spices and shallow fried also taste very yummy . 
The leaves of this turnip can also be cooked as sabji . 
But most of the people who don't like leafy vegetables much tend to throw these leaves which are actually very rich in vitamins and minerals . 
So today I tried making parathas of these leaves instead of sabji which turned out very tasty . 
Even kids will enjoy these parathas in their tiffins .


Ingredients - 

2 cups - navalkol leaves ( washed and chopped fine ) 
2 /3 cups - wheat flour 
1 tbsp - ginger chilly paste 
1 tsp - cumin coriander powder 
1tsp - amchur ( dry mango powder ) 
1/2 tsp - turmeric powder 
1 tbsp oil 
salt as per taste . 





Method - 

In a vessel take the chopped leaves . 

Add to it all the masalas , salt and mix well . 

Now add the wheat flour and knead a soft yet firm dough . 

Add water while kneading only if needed as the water in leaves is usually enough for kneading . 

Keep aside for 10 minutes . 

Roll medium sized parathas thick or thin as per your liking . 

Serve hot smeared with ghee and with pickle and curd . 

These parathas can even be gived to kids and adults in tifiin . 








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