Aloo Methi / Potato and Fenugreek Leaves Recipe

Aloo Methi is a very popular dish in North Indian cuisine. The fragrance of Methi leaves, the sweetness of the roasted potato, the mild aroma of spices make this a delight!! One can enjoy it with Naan, Roti, Poori or even with Dal rice.

Ingredients :

  • One big bunch of Methi leaves
  • 3 large potatoes deskinned and cubed
  • 2 large onions chopped fine
  • 1 tsp Jeera/Cumin seeds
  • 2 tbsps chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp sugar
  • 2 tbsps Coriander powder
  • 1tsp jeera/cumin powder
  • Salt
  • 4 tbsps Besan/Chickpea flour
  • 6 tbsps oil

Method :

Dry roast the Besan till it gives its aroma and turns a rich golden brown. Keep it aside. Heat oil. Add the tsp of jeera and after it splutters add the chopped onions and potatoes. Drop in the salt, chilly powder and turmeric powder and roast on a slow flame. Cover and cook till three fourth done. Add the Methi leaves, sprinkle a little water, cover and cook. Drop in the coriander and cumin powder, the sugar and toss for a couple of minutes. Finally add the roasted Besan. Mix well. Heat for a couple of minutes and serve hot with lemon wedges and freshly sliced onion.

Note: Do not chop the Methi. It wilts once it is exposed to heat.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kofta Lazeez Recipe

This is an easy and quick way of making a Kofta curry when one is running short of time. I used the ingredients that were readily available at home and was very happy with the results.

Ingredients for the Kofta:

  • 6 slices of bread
  • 2 potatoes
  • 3 green chillies
  • 4 garlic cloves
  • 2 inch piece of ginger
  • 1 tbsp curd
  • 2 tbsps maida/all purpose flour
  • 2 tbsps Besan/Chickpea flour
  • Salt
  • Oil for frying the koftas

Ingredients for the Gravy:

  • 4 onions
  • 3 tomatoes
  • 1 inch piece of cinnamon
  • 2 cloves
  • 1 Cardamom
  • 2 garlic cloves
  • 1 inch piece of ginger
  • 1 tsp chilly powder
  • 2 tbsps coriander powder
  • A pinch of turmeric powder
  • 2 tbsps fresh cream
  • 1 tsp jeera
  • 2 tbsps oil
  • 2 tbsps ghee/clarified butter
  • Coriander leaves

Method :
Pressure cook the potatoes. Deskin and mash them. Crumble the slices of bread. Make a coarse paste of the green chillies, ginger and garlic. Add the mashed potatoes , crumbled bread, the ginger garlic and green chilly paste, salt, curd and the besan and maida together. Mix well and make balls of the dough. Heat oil. Deep fry the koftas to a rich golden brown. Keep aside.
Chop the onions keep them aside. Chop the tomatoes too roughly. Grate the ginger and garlic. Heat the oil and ghee mixture. Add the jeera, Cloves, Cinnamon, Cardamom in that order. Add the onions, ginger and garlic and sauté till the onions are translucent and the spices give out an aroma. Add the chopped tomatoes, chilly, coriander and turmeric powders, toss and cook till mushy. Switch off. Allow to cool thoroughly. Blend it along with the cream to a smooth paste. Pour it into a non sticky pan. Allow to boil well and add the koftas just before serving. Give one boil, garnish with coriander leaves and serve with rice or roti.

You can also visit my Fb group for more recipes. Here is the link.

https://www.facebook.com/groups/1870819426539229/?ref=bookmarks

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Jeera Rice Recipe

Fragrant Jeera Rice is a family favourite. Accompanied by a Dal Tadka or a even a simple Dal it is a comfort meal. Any Punjabi curry too goes equally well with it. A kuchumber and yogurt complete the meal.

Ingredients :

  • 250 gms Basmathi rice
  • 1 tsp jeera/ cumin seeds
  • 1 Bay leaf
  • 3 tbsps ghee/clarified butter
  • Coriander leaves
  • Salt

Method:

I prefer cooking Basmathi rice the double boiler way. Wash the rice and put it in a vessel. Pour boiling water (for one part of rice it is two parts of water) into it, add a spoon of ghee and a tsp of salt, mix well and lower the vessel into a larger vessel in which the water has been kept boiling. Cover tightly and cook on a slow flame for half an hour. Remove and invert the rice on a large dish. Fork it gently. Heat ghee and add the jeera and Bay leaf. After the jeera stops sputtering add the chopped coriander leaves. Toss, and pour this seasoning into the rice. Mix well and transfer to a microwave safe dish. Heat well.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Vegetable Makhanwala Recipe

Vegetable Makhanwala literally means vegetables sautéed in butter. Cashew paste and cream give the dish it’s rich creamy texture. Best enjoyed with Roti, Naan or Chapati.

Ingredients :

  • 100 gms of each of the following vegetables :
  • Peas
  • Carrot
  • Potato
  • Cauliflower
  • French Beans
  • 3 onions
  • 3 tomatoes
  • 2 green chillies
  • 2inch piece of ginger
  • 7 cloves of garlic
  • 3 tbsps of Paneer/ cottage cheese chopped fine
  • 1tsp Everest Pav bhaji masala
  • 1/2 tsp Everest Garam masala
  • 1 tsp chilly powder
  • Salt
  • 1 tsp sugar
  • 10 cashewnuts
  • 4 tbsps cream
  • 3 tbsps ghee/clarified butter
  • 1 tbsp Kasuri methi
  • 3 tbsps chopped coriander leaves

Method :

Chop the potatoes, French beans and carrot. Tip them into boiling salted water along with the peas. When three fourth done add the chopped cauliflower. Do not overcook the vegetables. Puree the onions, tomatoes, ginger, garlic and green chillies. Heat the ghee. Add the puree and roast on a slow flame till it starts leaving the sides of the pan. Add the chilly, pav bhaji and garam masala powders and toss for a couple of minutes. Drop in the Paneer and toss for a minute. Add the cooked vegetables and while waiting for it to boil, powder the cashews and grind them along with the cream to a smooth paste. Crush the kasuri methi and tip it into the Vegetable Makhanwala along with the cashew and cream paste. Give one boil. Switch off and garnish with finely chopped coriander leaves.

Copyright © 2017. All rights reserved.

Aloo Gobhi Recipe

This is my version of the Aloo Gobhi, with the Masala added making up for the lack of ginger and garlic. The drizzle of lime juice and the garnish of coriander leaves make it a delicious accompaniment to roti or Dal rice.

Ingredients :

  • 500 gms Cauliflower
  • 2 large potatoes
  • 1tbsp dhania/ coriander powder
  • 1 heaped tsp jeera/ cumin powder
  • 1 tsp chilly powder
  • Salt
  • 1tsp sugar
  • A large pinch of haldi/ turmeric powder
  • Juice of half a lime
  • 1 tsp jeera/cumin seeds
  • 3 tbsps oil
  • Coriander leaves

Method :

Chop the cauliflower into flowerettes. Cube the potatoes. Heat oil. Add the jeera and after it splutters add the potatoes, haldi, coriander and jeera powder, chilly powder and toss. Add the cauliflower. Mix well. Sprinkle a little water, cover and cook over a low flame. When three fourth done add the sugar. Do not overcook the cauliflower and potatoes. Both should be done but firm to touch. Squeeze the lemon juice, garnish with coriander leaves and mix well.

Serves four adults.

Copyright © 2017. All rights reserved.

Methi Malai Matar Recipe

Methi Malai Matar is a popular North Indian dish where Methi/fenugreek leaves combined with Malai/Cream and Matar/fresh Peas in a gravy of onions makes it a rich and delicious combination with Rotis or Naan.

Ingredients :

  • 250 gms peas boiled and drained
  • A big bowl of kasoori methi/dried fenugreek leaves
  • 2 glasses of milk
  • 1 slice Britannia Cheese single
  • 1 tsp pepper powder
  • A pinch of chilly powder
  • A pinch of sugar
  • Salt
  • 3 tbsps oil

To be ground to a paste

  • 2 onions
  • 1 inch stick cinnamon
  • 2 cardamoms
  • 1 tsp khus khus
  • 10 cashewnuts
  • 2 inch piece ginger
  • 7 green chillies

Method :

Heat 2 tbsps oil and roast the ground paste till it gives its aroma. Add the kasoori methi and roast for a couple of minutes. Add the boiled peas and roast again for two minutes . Add the milk, cheese, pepper, chilly powder , a pinch of sugar and boil well.

Note: Cream can be added, as desired. I usually avoid it as milk too gives it as good a texture as cream and is also light on the stomach.

Copyright © 2017. All rights reserved.

Roti & Subzi Recipe – 1

Roti and subzi is a comfort meal. Teamed with a kuchumber and followed by a glass of buttermilk, it is a complete meal. The subzi varies depending upon the preference and also the availability of vegetables which may or may not be seasonal. Here, I have teamed the Roti with a Ladies finger subzi. The links to all have been posted below.

Chapati /roti/flattened bread

Bhindi ki Subzi

Kuchumber

Copyright © 2017. All rights reserved.

 

 

Bhindi Ki Subzi Recipe

Bhindi ki subzi or Ladies finger stir fry goes well with rotis, phulkas or even with Dal rice. This one is a version which is made in almost every Indian home and with hardly any change in the ingredients.

Ingredients :

  • 500 gms bhindi / ladies finger chopped fine
  • 2 tsps chilly powder
  • 2 tbsps coriander powder
  • 1/4 tsp haldi/turmeric
  • 1 heaped tsp mustard
  • Salt
  • Grated coconut
  • Coriander leaves
  • 1/2 lemon
  • 4 tbsps Saffola oil

Method :

Heat oil in a pan. Add a heaped tsp of mustard. After it crackles add the Bhindi, chilly powder, haldi, salt and lemon juice. Toss and transfer into a microwave safe dish. Sprinkle a little water and microwave according to the instructions on the microwave till done. Garnish with coconut and coriander leaves. Mix well and serve hot. Alternatively you could cook it the traditional way on the stove by tossing the subzi constantly on a slow fire.

Note :

The subzi serves 3 adults.

Copyright © 2017. All rights reserved.

Lasooni Palak Recipe

Lasoon or Lehsun is the Indian name for Garlic and Palak is Spinach. A typically Punjabi dish, Lasooni Palak is best eaten with tandoori roti and raw onions.

Ingredients:

  • One big bunch of Palak/spinach
  • One big fistful garlic chopped fine
  • 1 tsp chilly powder
  • 1 tbsp coriander powder
  • A pinch of haldi
  • A tsp of jeera/cumin
  • 2 large onions chopped fine
  • 2 tomatoes chopped
  • One large Kashmiri chilly

Method :

Boil the spinach and puree it. Heat a mixture of 2 tbsps ghee and two tbsps oil. Add the Kashmiri chilly. Toss. Remove and keep aside. Add jeera and after it splutters add the chopped garlic. Allow it to turn a little golden. Add the onions. Roast till translucent. Add the coriander, chilly and haldi powders. Toss. Add the tomatoes and salt. Cook till mushy. Finally add the pureed Palak. Boil well. Top with the Kashmiri chilly and a few pieces of the roasted garlic. Serve with Nan, Paratha or tandoori roti.

Copyright © 2017. All rights reserved.

Sindhi Kadhi Recipe

This delicious Kadhi comes from the state of Sindh and is best eaten with fragrant Basmathi or Jasmine rice.❤️

Ingredients :

  • 1 carrot cubed
  • 10 pods tender cluster beans (gavar) cut into half
  • 1 Drumstick cut into 2inch size bits
  • 1 large potato cubed
  • 2 sprigs curry leaves
  • 2 inch piece of ginger grated
  • 7 green chillies slit
  • 5 tbsps of Besan/gram flour
  • 1 heaped tbsp tamarind paste
  • A pinch of haldi/turmeric
  • 1 litre of boiling water.

Seasoning

  • 2tbsps ghee/clarified butter
  • 5 tbsps oil
  • 2tsps jeera/cumin seeds
  • 1/4tsp methi/fenugreek
  • 2sprigs of curry leaves.

Method:

Boil the potato, carrot and cluster beans with grated ginger, salt and two sprigs of curry leaves. Heat a mixture of ghee and oil. Drop in the jeera and after it splutters add the Methi seeds. Toss till it turns a golden brown. Add two sprigs of curry leaves. Toss. Add the besan and roast on a slow fire till it is fragrant. Add the haldi and pour in the boiling water, vegetables and tamarind paste. Adjust salt. Boil well. Keep aside for about fifteen minutes for the flavours to infuse.