Eggplant curry (Baingan ki sabji)

 

 

Ingredients:

1. small eggplant (8 pcs, sliced)
2. 1/4th onion sliced
3. 1/2 tomato sliced
4. 1 green chilli sliced
5. salt according to taste
6. haldi 1/4 tsp
7. dry mango powder (amchur) 1/4 tsp
8. oil 1 tbsp.

 





 

 

• In a pan , heat oil. Once oil is hot, put the eggplant pcs in it with pulpy white side down. Once they are red, turn them and fry till they are little soft, then add oions

 



 

• Once onions are little translucent, add in sliced tomatoes and saute.

• Then add in salt and haldi to pan.

• Add in sliced chilli and saute till almost done .

• Enjoy with hot rotis!!!!!

Fenugreek Tomato Rice ( Methi tamatar pulao)

Fenugreek Tomato Rice

Ingredients:

• 1/4th onion- chopped
• 1 non pulpy tomato cut into pcs
• 1/2 inch ginger sliced
• 1 bunch fenugreek stalks removed, cut into pcs (washed)
• 1 cup basmati rice washed and soaked
• cumin seeds (1/2 tsp)
• 1 tbsp ghee
• 1 bay leaf
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• salt according to taste

Procedure:

• In a pan add 1 tsp ghee and then rice and water. Cook rice till it almost done (a min less).
• In parallel take another wide pan heat ghee, add bay leaf, cumin seeds and then onions, once onions are translucent brown then you can add in tomatoes. Saute for a min or two.
• In a separate pan, place the washed fenugreek leaves. Sprinkle salt and let it be there. Then after a minute, squeeze out all water from leaves and then wash and drain. This way it removes all bitterness out of fenugreek.
• Once tomatoes are little soft add in coriander powder, turmeric. Then add fenugreek and saute till it turns soft and is almost done
•  Now add in the almost cook rice and garam masala and give it a good mix. Cover pan and cook till rice is almost done on low flame.
• Enjoy the yummy n healthy rice along with yogurt or raita.

 

Mushroom paneer/tofu biryani

I love eating rice once in a while. But to make it healthy and add in some protein or fiber, this dish is not only perfect but delicious too.

Ingredients ( makes for 2 ):

• 20-24 pcs of cubed paneer/tofu
• 10-12 mushrooms (washed, sliced and stem removed)
• 1 cup of frozen peas and carrot
• 1/2 onion sliced
• 1 tsp diced ginger
• 1 tsp diced garlic
•  Cilantro (for garnishing)
• few pcs of capsicum (optional)
• ghee for cooking
•  1 bowl of washed and soaked rice  (soak a minm half hr)
• salt acc. to taste

Recipe:

• Slice washed mushrooms. Slice onions, ginger and garlic. On a separate pan, fry pcs of paneer evenly and keep separate.

• In a pan, heat ghee, add onions, ginger and garlic. Then add in peas and carrots.

• After a minute of stirring, add in mushrooms. Keep frying till its little soft. You can add in few pcs of capsicum for an extra zing.

• Now add in rice and at least 4 bowls of water. Add salt and get a boil. Now simmer and cover pan. You can add in more water if needed to get rice ready.

• Once the rice is ready. garnish it with cilantro and fried paneer.

• This taste awesome with some yogurt or vegetable raita. Lets not forget pickles ;)

Aloo Baingan (Potato Brinjal Curry)

 

 

 

 

Ingredients:



• 2 small potatoes (cut into bite sized pieces)
• 5-6 small brinjals (cut into bite sized pieces)
• 1-inch ginger grated
• 1 small tomato ((cut into small pcs)
• 1 half onion (cut into small pieces)
• haldi/ turmeric (a pinch)
• salt (3/4 tsp or according to taste)
• coriander powder (1/2 tsp)
• olive oil (1 tbsp)
• 1 green chilli (cut into very small pcs)

Process:

 

 

 



 

• In a pan heat oil, once oil is hot add in tomatoes and brinjal. Saute on med-low flame till they are almost crispy soft and you can pierce a knife inside them easily. Now keep them aside to dry on a kitchen towel.

 

 

 

•  In the mean while, take a bowl,  add in all spices (except salt), ginger, green chilli's and 1 tsp water to make a paste.

•  In a pan heat oil, once oil is hot add in onions, saute till onions are a little transparent brown.

 





 

 

 

 

• Add in the spice paste. Saute for like half minute and then add tomatoes.

 

 

 
 
 
• Once tomatoes are done. Add in the potatoes and brinjal and keep them on low flame covered. Keep stirring after every few minutes till all is almost done.

 

 

 

 

• Now add in salt and cilantro. saute for another minute. Your tasty aloo baingan is ready.
 

 



Aloo Methi (Potato Fenugreek)

I wanted to make a small amount of dry sabji with my yellow daal so I thought of aloo methi. It can be made quick and is healthy. I never used to like it as a kid as fenugreek has a little bitter taste. At that age all I wanted to eat was tasty stuff so now I know I even need healthy food. We have to just find ways to make tasty. So to remove bitterness of methi we have to keep it in salt for at least  an hour.

Ingredients (for 2 person):

1) a small bunch of Fenugreek (cut into small pcs)
2) 2 small potatoes (cut into bite size pcs )
3) Half Onion (cut into small pcs)
4) Salt (acc to taste)
5) Haldi /turmeric (a pinch)
6) Hing/ asafoetida (a pinch)
7) Olive oil (1 tbsp)

Process:

1. Keep methi in salt water for an hr or so. Saute potatoes once oil is hot.

2.  Cut onions in small size. After potatoes are little yellowish brownish add in the onions. Then add a pinch of  hing

3. Wash the fenugreek leaves to wash off the salt and then strain them. Once onions are little transparent/after a minute or so, add in the fenugreek leaves. Saute on medium flame, add in haldi.

4. Add in salt. Saute on medium flame for like 3 minutes till the Sabji is almost done.
5. Enjoy with roti and yogurt.

Quick Kadhi

I have always loved home made kadhi. But the very fact that I will have to fry pakoras for it, made me never try it more than a few special days. So when I started this search for under 20 mins recipes, I knew this sure has to have my moms recipe for a quick kadhi. We lovingly call it chatti chukao (cant explain that to all of you, its too personal ;)). Lets just say that we used to feel so bad requesting our mom to make this till we realize how easy it is. It tastes delicious even though it doesn't have pakoras, it has what requires to make a delicious kadhi. So enjoy this  recipe from my mom which you can make in 10-15 mins.

Ingredients (makers for 2):

• 10 tsp yogurt
• 7-8 tbps water
• half small onion slit into long slices
• 3/4 inch ginger sliced into small pieces
• 1-2 pcs of garlic sliced into pcs
• salt- 1 tsp
• haldi- 1/4 tsp
• garam masala- 1/4 tsp
• hing- 1/4 tsp
• ghee- 2 tsp
• besan- 1 1/2 tsp
• sauf powder
• methra- crushed
• cilantro for garnishing

Procedure:

• In a pan heat ghee, once hot add ginger, garlic and onions. Then add hing and saute till onions turn brown.
• In parallel, whip  yogurt, besan and water.

•  Once onions are brown, add yogurt blend to pan. Keep stirring.
• Add haldi, garam masala, saunf, methra and slowly bring the mixture to boil.

• Now simmer for 2 mins or till gravy thickens. Make sure you dont thicken too much since once the kadhi cools it gets little bit more thicker on its own.
• Now add salt and keep stirring. Dont add salt before it or it can spoil the kadhi.

•  Once done add cilantro. Enjoy delicious quick kadhi with rice. Hope you like it the way we did.