Papad ki Sabzi

Papad ki sabzi - a traditional dish from rajastan that can be made in a short time using roasted papads,plain yogurt and spices !

Preparation Time: Under 10 minutes
Cooking Time: 15 minutes
Serves: 2 people

INGREDIENTS:

Roasted papad - 4 no.s
Plain yogurt - 1 cup
Water -1 cup
Onions -1/2 cup chopped
Green chilli - 1 no
Ginger - 1 inch sized
Garlic - 3 pods
Turmeric powder-1/2 teaspoon
Red chilli powder -1/2 teaspoon
Kashmiri chilli powder -1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt - as required
Oil - 4 teaspoon
Mustard - 1 teaspoon
Cumin seeds -1 teaspoon
Asafoetida powder - as required

METHOD:

1. In a pan, add oil . Add mustard and cumin seeds and some asafoetida powder .Once they crackle, add onions and sprinkle some salt. Saute until they change color.

2. Now make paste of ginger,garlic and green chilli. Now add that paste to pan and saute for another 2 to 3 minutes, till the raw smell is gone.

3. Now keep the flame low and add turmeric powder,red chilli powder, coriander powder and kashmiri chilli powder. Mix well and saute for 2 minutes , till the raw smell is gone.

4. Now add a cup of water and a cup of plain yogurt.Mix well and keep the flame in medium and keep stirring continuously, till the mixture thickens. You need to continue stirring it, else the yogurt may curdle.

5. Now switch off the stove. In the meantime, in microwave oven, roast urad dal papad. Break them into pieces and add to the gravy . Also add required salt. Remember the papad already has some salt. So add salt accordingly. Mix gently.

6. Papad ki sabzi is ready . Serve with rotti !.

NOTES:

1. You can also add pepper papad or jeer papad instead of plain urad dal papad.

2. In the end, if you prefer you can add 1/2 tsp of garam masala and some kasturi methi leaves(dry fenugreek leaves). Nevertheless, the sabzi taste good !.

SEE ALSO: Rajastani kadhi, Bhendi besara, Brinjal kadhi

Soybean Curry

Soybeans are important source of protein. It improves the metabolic activity , rich in antioxidants , boost digestive health, improves bone health, improves blood circulation. I have made a simple soybean curry with minimal ingredients and very easy to make. It goes well with rotti.

Preparation Time: 10 minutes
Cooking Time: 30 minutes

INGREDIENTS:

Dry whole soybean - 1 cup

Water - 1.75 cup
Oil - 3 tablespoon
Cumin seeds - 1 teaspoon
Turmeric powder -1/2 teaspoon
Red chilli powder-3/4 teaspoon
Garam masala -1 teaspoon
Garlic - 4 pods
Salt - as required
Dry fenugreek leaves(Kasturi methi) - 1 teaspoon
Asafoetida powder - as required

METHOD:

1. Soak soybean overnight. It gets bigger in size.

2. Now in a pressure cooker, add soybeans and add 1.5 cups of water. Cover the lid. Cook in high flame for 2 whistles. Now, turn the flame to sim and cook for another 15 minutes and switch off the stove. Let the pressure settle by itself. Do not filter the water in the soybean.

3. Now in a pan add oil. Add cumin seeds and once they crackle add chopped garlic.

4. Now add turmeric powder,red chilli powder and garam masala in the oil.

5. Now add cooked soybean along with the water. Also add required salt. If you feel the mixture is too thick, add some water. Allow it to boil well for 5 to 6 minutes still the mixture thickens to your desired consistency.

6. Now switch off the stove and add dry kasturi methi leaves.

7. Soybean curry is ready. Serve with rotti.

SEE ALSO: Green moongdal gravy, Peas butter masala, Methi matar malai

Mix Veg Soup

Try this healthy mixed vegetables and tofu soup !

Preparation Time: Under 15 minutes
Cooking Time: Under 10 minutes
Serves -2-3 people

INGREDIENTS:

Baby corn - 9 no.s
Beans - 5 no.s
Carrot -1/2
Onion -1/4 cup chopped fine
Tofu - 50 gm(optional)
Water - 3 cups
Butter - 2 tablespoon
Oil - 2 teaspoon
Salt- as required
Black pepper powder -1 teaspoon
Garam masala -1/2 teaspoon
Cornflour -1 teaspoon

METHOD:

1. Cut baby corn,carrot and beans in to fine pieces.

2. In a 2 liter pressure cooker add 3 teaspoon of water and 2 teaspoon of oil . Above that add carrots,baby corn and beans . Cook in high flame for just 2 whistles. Immediately, switch off the stove and release pressure and take the veggies out. Cooking this way save time.

3. Now, cut onions in to fine pieces. In a pan, add some butter and add onions . Sprinkle some salt and sugar and fry till the onion change color.

4. Now add the cooked vegetables from step 2. If you do not prefer to pressure cook the vegetables, in this step you can add it raw and add 1/2 cup of water and cook the vegetables till they are soft. Add 3 cups of water ,salt,pepper powder and garam masala. Bring it to boil.

5. Now dissolve a teaspoon of corn flour in some water and add it to the soup and bring to boil again. Switch off the stove.

5. Now take about 50 gm of tofu. In a nonstick pan, add few drops of oil and fry the tofu. It is always better to roast the tofu whole. If you cut the tofu to pieces and then fry it, then it would crumble, as it is too soft. So always fry it whole , and after that cut them in to small pieces. You can follow the same method for home made paneer also, as they are too soft and cutting them prior to frying, would crumble them.

6. Before serving, heat the soup briefly for few seconds and then add few pieces of fried tofu and serve. Your mix veg soup is ready !!

SEE ALSO: Broccoli Soup, Rasam, Green Pea Soup

Cabbage Paratha

Crunchy and tasty cabbage paratha !

Preparation Time: 20 minutes
Cooking Time : 20 minutes
Serves: 2 people

INGREDIENTS:

Grated Cabbage - 2 cups
Wheat flour - 2 cups
Turmeric powder-1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Garam masala -1/2 teaspoon
Salt - as required
Water - as required for kneading
Oil- 3 teaspoon

METHOD/:

1. Cut quarter cabbage and soak in warm water with salt for 5 to 7 minutes.

2. Now take from water and grate them in to fine pieces. It yields 2 cups.

3. Add cabbage,wheat flour,garam masala,turmeric powder,red chilli powder and some oil. Knead them to a smooth dough. You can sprinkle water as required when kneading. Do not add more water, as the cabbage would let out lot of water.

4. In a plastic cover, apply some oil. Take a lemon sized ball of dough and flatten them to a round shape using your hands. Alternatively, you can also roll them flat using roller pin,  as like you do for normal chapatti.

5. Heat tawa, and cook paratha on both sides by applying some oil. Cabbage paratha is ready ! . Serve with any side dish of your choice!

SEE ALSO: Avocado Paratha, Pesrattu Dosai, Radish Paratha.

Broccoli Soup

This is a very easy and healthy broccoli soup. It is made with broccoli ,onion and some milk . Broccoli is rich in iron,calcium and vitamins. Broccoli aids in treating cancer, strengthens immune systems, helps to maintain glowing skin and heart healthy.

Preparation Time: Under 15 minutes
Cooking Time: Under 15 minutes
Serves -2 people

INGREDIENTS:
Broccoli - 1 no.(When chopped, yields 2.25 cups of florets)
Onion -1/2 cup chopped
Skim milk -1/2 cup
Black pepper powder -1 teaspoon
Butter - 2 tablespoon
Water - 1.5 cups
Maida/All purpose flour - 1 tablespoon
Salt - As required

METHOD:

1. Cut broccoli into small florets. Chop onions finely. In a pan, add butter. Once it melts, add onion and broccoli. Also add salt and black pepper powder. Saute for 3 to 4 minutes  in medium flame, till the onions turns transparent. Do not burn or saute for too long as it would change the texture of broccoli and would affect the taste.

2. Now add 1 tablespoon of maida/all purpose flour and mix well and stir for one minute.

3. Now add 1.5 cups of water. Bring to boil for about 5 to 6 minutes.

4. Once it boils , now add 1/2 cup milk. mix gently for 1/2 minute and switch off the stove.After adding milk, do not heat for too long .

5. Now filter the liquid out form broccoli using a metal strainer.Do not throw the liquid, You need it again to mix with the soup.

6. Allow the broccoli to cool down and blend them in to a smooth paste. Before blending them to paste, take few florets and keep aside. You can use it in the end for garnishing.

7. Now mix the puree with the filtered water from step 5 and heat them all briefly for 1 minute and garnish with broccoli florets and serve !.

SEE ALSO: Green Pea Soup, Pumpkin Soup. 

Veg Noodles

Restaurant style veg noodles recipe !

Preparation Time: Under 15 minutes
Cooking Time: Under 15 minutes
Serves -2 people

INGREDIENTS:
Noodles - 200 gms
Carrot -1/3 cup
Beans - 1/3 cup
Cabbage - 1 cup
Onion - 1/2 cup
Fresh red or green chilli - 1 no.
Ginger - 1/2 inch size
Garlic -3 pods
Spring onion - a handful chopped
Salt- as required
Sugar-1/2 teaspoon
Soy sauce -3 teaspoon
Black pepper powder -1 teaspoon
Corn flour -1 teaspoon
Oil -2 to 3 tablespoon

METHOD:

1. Cut carrots ,cabbage,chilli  thin lengthwise. Chop beans,onions,garlic,ginger,spring onion finely.

2. Boil water with some salt in a big pan. Add the noodles and allow to boil and cook for 5 to 6 minutes.

3. Check if noodles are cooked. Do not overcook, the noodles would get mushy, Filter the water out. Wash the noodles in cold running water and filter it. Now add 1 teaspoon of oil and mix well. This will help the noodles not stick with each other.

4. In a pan, add 2 tablespoon of oil. Keep the flame in high.  Now add chilli. Also add onion,garlic and ginger and stir for 1 to 2 minutes .

5. Continue keeping the flame high. Now add the carrot,beans and cabbage and stir for 2 to 3 minutes. The flame should be high, and keep stirring without leaving so that it doesn't get burnt. Add some salt and sugar. Do not cook the vegetables for too long . The vegetables should be crunchier for better taste.

6. Now reduce flame to medium, add boiled noodles, soy sauce, cornflour and pepper powder and mix well for 2 minutes. Cornflour absorb excess water from the noodles.

7. Now garnish with spring onions .

8.Veg noodles is ready ! Serve hot with tomato ketchup !.

SEE ALSO: Semiya upma, Rava Kichadi, White sauce pasta