Batata nu Aadu varu Shak / Ginger Potato

Preparation time 3 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Potato boiled 4

Ghee 3 tbsp

Cumin Seeds 1 ts

Fennel Seeds 1 ts

Cinnamon Leaves 2

Cinnamon 1 small pc

Clove Buds 4-5

Ginger-Chilli Paste 2 tbsp

Fennel Seeds Powder 1 tbsp

Garam Masala 1 ts

Black Pepper Powder 1 ts

Black Salt Powder 1 ts

Lemon Juice of 1 lemon

Grated Ginger to garnish 1 tbsp

 

Method:

Heat Ghee in a pan on low flame. Add Cumin Seeds, Fennel Seeds, Cinnamon Leaves, Cinnamon and Clove Buds. When spluttered, add Ginger-Chilli Paste, stir it. Add 3 boiled Potato. Toss to mix well. Add Fennel Seeds Powder, Garam Masala, Black Pepper Powder, Black Salt Powder and Lemon Juice. Toss to mix well. Let it be cooked on low flame.

 

Meanwhile, take remaining 1 boiled Potato in a small bowl. Add 3-4 tbsp of water and crush the Potato in water.

 

Add crushed boiled Potato in the pan on low flame. Mix well and continue cooking for 4-5 minutes.

 

Sprinkle grated Ginger to garnish.

 

Serve Hot.

 

Ginger-Potato can be Enjoyed solely or with Roti or Naan or Black Gram Puri.

 

Sparkle Your Tongue with Sparkling Taste of Ginger-Potato…

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Lemon Coriander Cauliflower Rice

Preparation time 10 minutes

Cooking time 10 minutes

Servings 2

 

Ingredients:

Oil 1 tbsp

Ginger-Garlic-Chilli 1 tbsp

(finely chopped)

Onion finely chopped 1

Cauliflower 300g

Vegetable Stock Cube 1

Rice partially cooked 1 cup

Salt to taste

Lemon Zest ½ ts

Fresh Coriander Leaves chopped ¼ cup

Lemon Juice ½ ts

 

Method:

Wash, clean and grate Cauliflower.

 

Take ½ cup of water in a pan and put it on medium flame. Dilute Vegetable Stock Cube in it.

 

Heat Oil in a pan.

 

Add finely chopped Ginger, Garlic, Chilli, Onion and sauté.

 

Add grated Cauliflower.

 

Add Vegetable Stock Cube water. Cook it for 2-3 minutes.

 

Add partially cooked Rice and Salt. Mix well. Cover with a lid and cook.

 

When it is cooked, add Lemon Zest, Fresh Coriander Leaves and Lemon Jiuce. Mix well.

 

Serve Fresh and Hot.

 

Make Rice better Delicious with Zest of Lemon, Freshness of Coriander Leaves and Yummy Cauliflower.

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Thali-Full Meal-Dal Bhat-Dal Rice

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

For Dal:

Split Pigeon Peas soaked for 1 hour ½ cup

Ghee ½ ts

Turmeric Powder ½ ts

Salt to taste

Red Chilli Powder 1 ts

Jaggery 1 tbsp

Kokum soked 5

Tomato fine chopped 1

Oil 1 tbsp

Fenugreek Granules ¼ ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Dry Red Chilli 1

Curry Leaves 6-7

Ginger grated 1 ts

Green Chiili fine chopped 1

Fresh Coriander Leaves 1 tbsp

 

For Rice:

Rice washed and soaked for 10 minutes ½ cup

Ghee 1 ts

 

Green Chilli for serving

 

Method:

For Dal (Gujarati / Kathiyawadi style):

 

Take soaked Split Pigeon Peas in a pressure cooker.

 

Add Ghee, Turmeric Powder, Salt and 1 cup Water.

 

Pressure cook to 4 whistles. Leave pressure cooker to cool off for 5 minutes.

 

Blend it very well.

 

Mix Red Chilli Powder, Jaggery, Kokum and fine chopped Tomato.

 

Heat Oil in a pan. Add Fenugreek Granules, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Curry Leaves, grated Ginger and fine chopped Green Chiili. When spluttered, add this to prepared Dal and mix well.

 

Add Salt and water as needed and boil on high flame for 5 minutes.

 

Remove it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

It is ready to serve.

 

Serve hot.

 

For Rice:

Take 2 glasses of water in a pan. Put it on high flame to boil.

 

Drain water from soaked Rice.

 

Add Rice and Ghee in boiling water.

 

Reduce flame to medium.

 

When Rice is cooked well, strain it.

 

Serve freshly cooked Rice with Hot Dal.

 

Serve Fresh or Fried Green Chilli a side to add taste.

 

This is Traditional and Authentic Gujarati Dish…

 

Which is even Pet Name of Gujarati…DAL-BHAT

 

Almost all Needful Herbs are there, Full of Protein, Full of Carbo-hydrates…

What More Can We Expect from a Single Dish…!!!

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Khushka Biryani

Preparation time 10 minutes

Cooking time 15 minuts

For 2 Persons

 

Ingredients:

For Paste:

Ghee 1 ts

Cinnamon 1 pc

Clove buds 3

Kapok buds (Marathi Moggu) 3

Cardamom 1

Nutmeg Powder Pinch

Onion chopped 1

Garlic buds chopped 5

Ginger 1 pc

Green Chilli chopped 2

Fresh Coriander Leaves 2 tbsp

Fresh Mint Leaves 2 tbsp

 

For Biryani:

Ghee 2 tbsp

Cinnamon Leaf 1

Star Anise (Badiyan) 2

Onion chopped 1

Tomato chopped 1

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Coriander-Cumin Powder 1 ts

Salt to taste

Curd ¼ cup

Rice soaked ½ cup

 

Fresh Coriander Leaves for garnishing.

 

Method:

Heat Ghee in a pan on low flame.

 

Add all listed ingredients for  paste and sauté well.

 

Leave it to cool off.

 

In a wet grinding jar of mixer, crush to fine paste.

 

Heat Ghee in a pan on low flame. Add Cinnamon Leaf, Star Anise, chopped Onion and Salt. Mix well while sautéing.

 

Add chopped Tomato. Mix well.

 

Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Salt and prepared paste. Sauté it well.

 

Add Curd and mix well.

 

Add soaked Rice and 1 cup of water. Stir to bottom occasionally to prevent sticking Rice. Cook on medium flame until Rice is cooked well and there is no excess water remaining. When little water remain, reduce flame to low.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot.

 

Biryani is One of The Most Popular Indian Dish around The World…

This Biryani is taught to us by South Indians with The Special Flavour of

 

Kapok Buds (Marathi Moggu)

 

Make Your Simple Rice a Mouth Watering Dish with South Indian Style.

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Chana Bateta

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings 2

Ingredients:

Potato boiled 3

Chickpeas boiled ½ cup

Oil 2 tbsp

Red Chilli Powder 3 tbsp

Garlic Masala (Havej) 3 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

 

For Red Chutney:

Sweet Potato 1

Tomato 5

Red Chilli Powder 1 tbsp

Jaggery 1 ts

Garlic Masala (Havej) 1 tbsp

Salt to taste

 

For Green Chutney:

Green Chilli 5

Potato boiled ½

Salt to taste

 

Deep fried colourful Fryums for garnishing.

 

Method:

For Red Chutney:

Take Sweet Potato and Tomato in a pressure cooker. Add 1 cup of water. Pressure cook up to 1 whistle. Leave the pressure cooker to cool down.

 

Remove the content with water from pressure cooker in a wet grinding jar of mixer. Add Red Chilli Powder, Jaggery, Garlic Masala and Salt. Grind it to fine texture. Remove it in a bowl.

 

Red Chutney is ready. Keep a side.

 

For Green Chutney:

Take Green Chilli, boiled Potato half and Salt in a wet grinding jar of mixer. No water at all, please. Grind it well. Remove it in a bowl.

 

Green Chutney is ready. Keep a side.

 

For Assembling:

Take boiled Potato and Chickpeas in a bowl. Pour 2 tbsp of Oil on it. Sprinkle Red Chilli Powder, Garlic Masala, Fresh Coriander Leaves and Salt. Toss it slowly to mix sprinkled spices.

 

Remove it in a serving bowl. Pour spreading Red Chutney and Green Chutney over it.

 

Sprinkle deep fried Fryums to garnish.

 

Serve immediately after assembling to enjoy freshness.

 

This is Really Irresistible for Everyone at Home…

Enjoy Anytime…

Sports Time…Movie Time…

Cartoon Time…Saas Bahu Serial Time…

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Posho Beans

Preparation time 10 minutes

Cooking time 25 minutes

For 2 Persons

 

Ingredients:

For Posho:

Maze Flour 1 cup

Ginger-Chilli Paste 1 ts

Salt to taste

Water 4 ½ cup

For Beans:

Kidney Beans boiled 1 cup

Ginger-Garlic-Chilli Paste 1 tbsp

Onion chopped small 1 onion

Tomato chopped small 1 tomato

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Garam Masala 1 ts

Peanuts Powder 3 tbsp

Lemon Juice of ½ lemon

Fresh Coriander Leaves  1 tbsp

Oil 1 tbsp

Cummins Seeds 1 ts

Cinnamon Leaf 1

Curry Leaves 4-5

Dry Red Chilli  2

Method:

For Posho:

Take Maize Flour in a bowl. Add 1 cup water.

 

Boil 3 cups of water in a pan. Add Ginger-Chilli Paste and Salt. Add Maize Flour mixture. On medium flame, stir continuously with wooden stick until the mixture becomes thick lump. Remove the pan from the flame. Keep a side. This is Posho.

 

For Beans:

Heat oil in a pan. Add Cummins Seeds, Cinnamon Leaf, Curry Leaves and Dry Red Chilli. Add Ginger-Garlic-Chilli Paste, chopped Onion and Tomato. Stir slowly on low-medium flame until onion becomes soft and brownish. Add Turmeric Powder, Red Chilli Powder and Garam Masala. Mix well. Add boiled Kidney Beans and little water. Cook for 2-3 minutes on medium flame.  Add Lemon Juice and Peanuts Powder. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and cover the pan with a lid for 2-3 minutes.

 

Take Posho on a serving plate. Pour Beans on top of that.

 

Serve Hot.

 

Enjoy Authentic African Routine Food with little Indian touch, full of Iron and Carbohydrates.

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