Capsicum Besan Sabji

Capsicum Besan Sabji 

Ingredients

2 tablespoons chickpea flour

1 1/2 teaspoon red chilli powder

1 teaspoon ground cumin

2 teaspoons ground coriander

Salt

1 1/2 tablespoon vegetable oil or ghee

1 teaspoon black mustard seeds

1 small onion chopped

1 cup de-seeded and chopped green bell pepper (1/2 inch squares)

Method:

1.   Mix chickpea flour, red chilli, cumin, coriander, and a pinch of salt in a small bowl. Place this spiced flour mix in a cast iron pan and cook over medium heat until fragrant but not browned, about 1 minute. Transfer to a bowl.

2.   Return pan to medium heat and heat oil or ghee until shimmering. Add the mustard seeds and cook, stirring, until they splutter, about 30 seconds. Add the onion and fry until slightly soft but not browned, about 1 minute. Add the chopped bell pepper, a pinch of salt and stir until fragrant and the mixture is coated with the ghee/oil, about 1 minute. Reduce heat to low and allow the juices of the bell pepper cook it through, about 5 minutes. Stir at intervals to make sure it doesn't stick to the pan.

3.   When the bell peppers have softened, add the spiced flour mix and stir vigorously to blend the flour with the oil and juices in the pan, until it resembles a scrambled egg consistency, about 1 minute. Stop stirring and allow the dish to cook for 1 minute longer. Season to taste with salt. Serve hot with rotis and deal tadka.

LAUKI KI SABJI (BOTTLE GOURD SABJI)

INGREDIENTS:

1/2 kg Bottle Gourd

1 Onion

8 Green chilli

2 Tomato

1 bunch Coriander leaves

Salt to taste

2 teaspoon oil

10 cloves Garlic

Method:

1. Wash and peel the skin of bottle gourd and cut into small pieces as shown below in picture. Chop onion and garlic.

2. Heat the oil in a pressure cooker and fry the onions and garlic till light golden brown. Add Chopped bottle gourd and fry for about 5 minutes.

3. Chop green chilli, tomato and coriander leaves. Add into pressure cooker and salt. Mix well and pressure cook on slow heat for about10 minutes.

4. Vegetable is ready, Serve with chapatti and rice.

GATTE KI SABJI

GATTE KI SABJI

Ingredients:

For the Gatte:

Chickpea Flour (Besan) – 1 cup
Salt – 1/4 tsp
Red Chili Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Turmeric Powder – 1/4 tsp
Ghee (Clarified Butter) – 1 Tbsp
Ginger – 1/4 tsp, minced
Garlic – 1/4 tsp, minced
Green Chilies – 1/4 tsp or to taste, minced
Yogurt – 1/4 cup
Water – 4 cups

For the gravy:

Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1 medium, chopped
Yogurt – 1 cup
Red Chili Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Coriander Powder – 1 1/2 Tbsp
Green Chilies – to taste, minced
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Salt – to taste
Cilantro – few sprigs (chopped) for garnishing

Method:

1. In a mixing bowl, add Chickpea Flour, Salt, Red Chili Powder, Garam Masala, and Turmeric Powder. Mix well.
2. Add Ghee and mix thoroughly.
3. Add Ginger, Garlic, Green Chilies and Yogurt. Knead to form a stiff dough (dough will be sticky and will stick to hands).
4. In a deep pot, bring 4 cups of water to a boil.
5. Lightly coat fingertips and hands with oil. Divide dough into approx 4 portions and roll each portion between hands to form a thin cylinder shape (log).
6. Drop the cylinders into the boiling water and boil for approx 5 minutes. Be sure to gently stir after the first minute. Cylinders will float up when they are cooked – continue boiling for 1 minute more.
7. Remove from water and allow cylinders to cool before cutting them into 1/2 inch pieces (gatte). DO NOT discard the boiling water as it will be used in a later step.
8. In a non-stick pan, heat 2 Tbsp Ghee.
9. Add Cumin Seeds and allow them to sizzle.
10. Add Tomatoes and cook for 1 minute.
11. Add Gatte and cook for 2 minutes.
12. In the meantime, mix 1 cup Yogurt with Red Chili Powder, Turmeric Powder, Garam Masala, Coriander Powder, Green Chilies, Garlic, Ginger and Salt.
13. Switch off stove and add the Yogurt mixture slowly while stirring continuously.
14. Turn stove back on medium-high heat and add 2 cups of the reserved boiling water. Bring to a boil.
15. Cover and cook on medium heat for approx 10 minutes.
16. Garnish with Cilantro (coriander leaves) and serve with rice or chapati.

Aloo Palak Sabji

Aloo Palak Sabji

Ingredients:-

Oil – 2 tablespoons
Cumin seeds – ½ teaspoon
Onion – 1 medium or 1 cup, chopped
Green chili – 1, finely chopped
Ginger – ½ teaspoon, finely chopped or paste
Garlic – ½ teaspoon, finely chopped or paste
Potatoes – 2 medium or 2 cups, peeled and cubed
Turmeric powder – ¼ teaspoon
Salt – to taste
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Spinach – 2 cups, washed, chopped and tightly packed
Tomato – ½ of medium or ⅓ cup, chopped

Method:-

Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle. 

Then add chopped onions, sprinkle little salt.

Cook till onions get soft and translucent. Then add chopped green chillies, ginger and garlic.

Mix and saute for a minute.

Mix in cubed potatoes.

Add remaining salt, turmeric powder, red chili powder and coriander powder.

Mix well, cover the pan and cook. Do stir in between to make sure that it is not sticking to the bottom of the pan.

Cook till potatoes are 95% cooked. check by breaking a piece of potato.

Add chopped spinach and tomatoes.

Mix, again cover and cook till potatoes are 100% done. By that time spinach are wilted and tomatoes will be little soft (not mushy). Turn off the stove and serve.