Water Spinach Curry

WATER SPINACH CURRY

Hello, and welcome to my cooking corner again. How are you all today?Happy Saturday to you guys.Today I am going to share with you a very healthy recipe of Water spinach curry. It is a tropical plant grown as a vegetable for it’s tender shoots. It is known by various other names such as river spinach, Chinese spinach.

Today I will make it’s soupy curry with tempering and will serve it with steamed rice and Indian version of mashed potatoes.It is very tasty, healthier and is good for the digestive system too. I want to share it with you guys.Now let’s get started with this recipe—

INGREDIENTS

  1. Water Spinach-500 gms
  2. Turmeric Powder-1/2 tsp
  3. Salt-According to taste
  4. Corn starch-1 tbsp
  5. Dry Mango Powder or raw mango-1 tbsp/1
  6. Water-As required

FOR TEMPERING:-

  1. Crushed Carom seeds-1/2 tsp
  2. Asafoetida-A pinch
  3. Coriander Powder-1 tsp
  4. Red ChillyPowder-1 tsp
  5. Garam Masala Powder-1 tsp
  6. Oil-1 tbsp

STEPS

Step 1

B612_20200625_182821_849To make the curry, firstly pluck the leaves off the stem of spinach. Wash it.Now boil water in a vessel. And then add the spinach and raw mango in it.Cover and cook for 3-5 minutes.Boil it till it is cooked well.If you do not have raw mango you can use dry mango powder instead.I have used the latter.

Step 2

Add cornstarch in a bowl along with some water and mix to make a solution. Add this to the boiled greens slowly. Stir it for a while.Simmer the flame and cook it for 3 minutes.It should have a thin soup-like consistency.

Step 3

B612_20200627_162744_914Now take a pan. Add all the tempering ingredients.When it’s done, mix this tempering in the greens.

Our Water Spinach Curry is done. Serve it with rice and Indian style mashed potatoes.If you want to know the recipe of mashed potatoes do refer to my post on the same.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living.Stay at home,stay happy and safe!!!

 

 

Fried Oats Idli With Sweet And Tangy Kadhi

FRIED OATS IDLI WITH SWEET AND TANGY KADHI

Hello, and welcome to my cooking corner again.Idli is a staple breakfast idea in India.We make various kinds of idlis starting from rice idli,moog dal idli,oats idli and other variations of it and they are enjoyed in almost all the households so much that today it is a celebrated option to go for as a proper,satisfying and hearty meal either in break fast or lunch and dinner.We generally make sambhar and chutneys to go along with idli but today I will be introducing the concept of having idlis with sweet and tangy kadhi.It is healthier,tastier and unique and it can be made quite easily without taking much of your time.So come on let’s start with it’s making—-
Ingredients:-For the fried oats idli

  1. Oats Idli-250 gms
  2. Curd-2
  3. Water-As needed to make a thick batter

For the idli tadka:-

  1. Black Mustard- 1 tsp
  2. Asafoetida-A pinch
  3. Green Chillies-4
  4. Red Chilly Powder-1 tsp
  5. Turmeric Powder-1/2 tsp
  6. Garam Masala-1 tsp
  7. Dry Mango Powder-1/2 tsp
  8. Crushed Peanut and crushed fennel seeds-1 tsp
  9. Ghee-1 tbsp

For the khatti-meethi kadhi:-

  1. Gram Flour-2 tbsp
  2. Curd-3 tbsp
  3. Salt-According to taste
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tspñý
  6. Coriander Powder-1 tsp
  7. Garam Masala-1 tsp
  8. Sugar-1 tsp
  9. Dry mango powder-1/2 tsp
  10. Ghee or vegetable oil-2 tbsp

For the tempering:-

  1. Black Mustard-1/2 tsp
  2. Asafoetida-A pinch
  3. Kasuri Methi-1 tsp
  4. Ghee-2 tbsp

STEPS
STEP 1

To make the idli,I have used an Mtr ready-made mix and taken 250 gms of it in a bowl.Now add curd and water to it to form a batter of thick consistency.Pour it into idli moulds after greasing the moulds and steam it till done.

Now for the idli tadka,take a pan and add ghee,black mustard,green chillies,red chilly powder,turmeric powder,garam masala,dry mango powder and roast it for 30 seconds.Now add in the idlis and give it a good stir.Keep aside.You can also add curry leaves and dry red chillies though it is optional.
Step 2

To make the khatti-meethi kadhi,take a bowl and add the given amounts of gram flour and curd to it.Mix in the salt,turmeric powder,red chilly powder,coriander powder,garam masala,dry mango powder,sugar to the curd and gram flour mixture.
Step 3

Take a pan and add the tempering ingredients to it.Add in the above made mixture.Boil for three minutes.Switch off the flame.

B612_20200528_144605_229Our FRIED OATS IDLI WITH SWEET AND TANGY KADHI is ready.Serve it together in breakfast or lunch or anytime that you like.

Friends do try the recipe at home.Share your comments and feedback.Have a great week ahead everyone.Till then healthy cooking,happy living!!!

Shallow-Fried Wheat Dumplings With Rasam

SHALLOW-FRIED WHEAT DUMPLINGS IN RASAM

Hello and welcome to my cooking corner again. We all know that dumplings are the easiest to make, healthier and the most popular comfort food of the world. It is made in many ways, either by baking or stuffing with our favorite fillings. In today’s world of busy schedules and the scourge of lifestyle-related diseases. People now have become more aware and prefer easily made dishes which can be made from scratch. Today I have made a slightly different variation of the recipe of wheat flour dumplings which I have dipped in Rasam. It is healthier, made quick and is a wonderful option on a wintry, chilly day. It can be had as a snack or teamed up with steamed rice or roti for a delicious supper.

Ingredients:-For the shallow-fried wheat dumplings:-

  1. Wheat Flour-2 cups(of 250 ml each)
  2. Salt-According to taste
  3. Pepper Powder-1 tsp
  4. Vegetable Oil-1 tsp

For the rasam:-

  1. Arhar Dal-250 gms
  2. Onion-1(big)
  3. Green Chillies-3
  4. Tomato-1(big)
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Rasam Powder-2 tbsp
  8. Garam Masala- 1 tsp
  9. Tamarind Paste-2 tsp
  10. Jaggery-1 tsp
  11. Salt-According to taste

For the tempering:-

  1. Black Mustard or rai-1 tsp
  2. Curry Leaves-A few
  3. Asafoetida-A pinch
  4. Cinnamon Stick-1
  5. Vegetable Oil-2 tbsp

For the garnish:-

  1.  Chopped coriander-As required
  2. Roasted Peanuts or nuts of your choice-Optional

STEPS

Step 1

To make the wheat flour dumplings, firstly take wheat flour in a bowl. Add salt, pepper powder, vegetable oil in the given quantities and adding water make a pliable dough from it. Keep aside. Chop the onion, green chilies, coriander leaves, and tomato.

Step 2

B612_20191225_123413_912.jpgNow after making the dough, take some dough and make small balls from it. Now make thin, round chapatis from it using a rolling pin. Now give the chapatis any shape you want to. Here, I have made triangular ones. But care should be taken to roll the dough ball thin. Next shallow fry the dumplings in butter. And keep aside.

Step 3

Wash and pressure cook the split pigeon pea lentil till done. To make the rasam take a wok and add all the tempering ingredients in it. When it splutters, add the chopped onion, green chilies and fry for a minute. Next, add the chopped tomato and add turmeric powder, red chilly powder,garam masala, salt and fry for another minute. After the ingredients are properly fried add the cooked dal, rasam powder, tamarind paste, and jaggery and cook for three-four minutes.

Now it’s time to serve our dish. Now add the dumplings in the rasam and simmer for two-three minutes. Serve this delicious, piping hot rasam garnished with toasted peanuts or any other nut of your choice and some fresh coriander.

Our Shallow-Fried Wheat Dumplings In Rasam is done.

Note point-For best results one should shallow fry the dumplings a little before serving and then put them in rasam. Or it could be the other way round.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!! And wishing all my super fab blogger buddies a wonderful Merry Christmas and A Joyous Happy New Year. Take care guys.

Split Bengal Gram Dhokla With Spinach And Fenugreek Leaves

SPLIT BENGAL GRAM DHOKLA WITH SPINACH AND FENUGREEK LEAVES

Hello everyone. Welcome back to my cooking corner again. Today I am going to share a recipe of Split Bengal Gram dhokla With Spinach And Fenugreek Leaves. Earlier dhoklas were a predominantly Gujrati snack idea but now with time, it has become a favorite healthy snack recipe of entire India. It is made with different ingredients. We can make dhoklas from maize flour, semolina, etc. The most common one is made from besan. I have today made it with chana dal and added healthy greens to it. I generally give preference to making healthier food and sharing the same with you. So guys if you haven’t tried this healthy recipe yet, give it a try, comment and share feedback with me. So let’s start with the recipe…

Ingredients:-For the dhokla

  1. Split Bengal Gram(Chana Dal)-250 gms
  2. Spinach-50 gms
  3. Fenugreek Leaves-25 gms
  4. Asafoetida-A pinch
  5. Ginger-1 tbsp
  6. Green Chillies-3
  7. Eno Fruit Salt-1 tsp
  8. Salt-According to taste

For the tempering;-

  1. Black Mustard or Rai-1 tsp
  2. Curry leaves-5
  3. Green Chillies-3
  4. Vegetable Oil-1 tbsp

STEPS

Step 1

B612_20191214_141437_514.jpgWash and soak the split Bengal gram or chana dal overnight. Wash and chop the spinach and fenugreek leaves. Chop roughly the ginger and green chilies.

Step 2

In a grinder add the dal, spinach, fenugreek leaves, ginger, green chilies and grind it to a fine paste.

Step 3

Now take the dal out in a bowl and add salt and asafoetida to it. Mix well. Next, add the eno fruit salt in the dal paste. Squeeze half teaspoon of lemon juice in it. Mix again.

B612_20191214_130501_152.jpg

Now steam the batter in a steamer for 25-30 minutes. After it is cooled cut into pieces.

STEP 5

Take a pan and add all the tempering ingredients in it. Now garnish the dhokla with the tempering. You can also add some grated fresh coconut to the dhoklas but it is optional.

Our Split Bengal Gram Dhokla With Spinach And Fenugreek Leaves is done. Serve it with the green chutney.

Curd And Coriander Mint Chutney

Ingredients:-

  1. Fresh Green Coriander-100 gms
  2. Mint-50 gms
  3. Onion-1
  4. Green Chillies-2
  5. Raw Peanuts-6
  6. Crushed Garlic-1 tsp
  7. Curd-2 tbsp
  8. Salt-According to taste
  9. Water-For grinding

STEPS

Step 1

Wash and roughly chop the coriander and mint leaves. In a grinder, add the coriander, mint, chopped onion, raw peanuts, green chilies, crushed garlic, salt, and water and grind everything to a fine paste. Take it out in a bowl and keep aside. Add 2 tbsp of fresh curd in the chutney.

B612_20191214_142007_394.jpg

Our Green Chutney is done. Serve it with the dhoklas.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Vegetable And Curd Shorba

VEGETABLE AND CURD SHORBA

Hello, and welcome to my cooking corner again. I have been late for my post as some renovation work was going on in my kitchen which has ended today. Today I am going to share a super easy recipe of Vegetable Curd Shorba which is healthier and if all preparations are done, it really is a no timer. This shorba can be had with your choice of bread or rice too. So let’s start with the recipe—

Ingredients:-

  1. Cut mixed veggies like cauliflower, green peas, french beans, carrots, potato, and spinach-250 gms
  2. Beaten Curd-100 gms
  3. Cottage Cheese or Panir-25 gms
  4. Thick Coconut Milk-3 tbsp
  5. Almond-cashew and onion paste-1 tsp
  6. Green Chilly-1
  7. Tomato- 1(big)
  8. Cumin Powder-1/2 tsp
  9. Red Chilly Powder-1/2 tsp
  10. Turmeric Powder-1/2 tsp
  11. Garam Masala-1 tsp
  12. Salt-According to taste
  13. Fresh Cream-1 tbsp

For the tempering:-

  1.  Cumin-1/2 tsp
  2. Kasuri Methi-1 tsp
  3. Asafoetida-A pinch
  4.  Butter-2 tbsp

STEPS

Step 1

Wash, cut and blanch the veggies. Finely chop the green chilies and tomato. Cut the cottage cheese in pieces. Make a paste of almond, cashew, and onion and keep aside.

Step 2

Take a pan. Add tempering ingredients, then add chopped chilies. Now add the almond, cashew and onion paste. Saute it till the masala paste is well fried. Add all the above-given spices. Now add the chopped tomatoes and fry again.

Step 2

B612_20191010_114026_776.jpgNext, add the blanched veggies. Fry for three-four minutes with the masala mix on high flame. Now add adequate water and let it boil for three minutes. Add coconut milk and panir cubes and let it boil for another two-four minutes. Now switch off the gas and let the gravy cool. Now it’s time to mix the beaten curd. Switch off the gas. Finally, garnish with fresh cream.

Note point—-Fresh curd should only be used to make the recipe.

Our Vegetable And Curd Shorba is done. Serve it with toasted bread, steamed rice or with anything that you want to.

Friends do try the recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Dal With Pumpkin And Coconut Milk

DAL WITH PUMPKIN AND COCONUT MILK

Hello, and welcome to my cooking corner again. Today I am going to make a dal with pumpkin and coconut milk. It is healthier, flavorful and can be prepared easily. Do try the recipe. Let’s start—

Ingredients:-

  1. Dal(any type of dal)-250 gms
  2. Pumpkin-50 gms
  3. Onion-1
  4. Ginger(grated)-1/4 tsp
  5. Turmeric Powder-1/2 tsp
  6. Rasam or Sambhar Powder-2 tsp
  7. Tamarind Paste-1 tsp
  8. Coconut Milk-2tbsp
  9. Salt-According to taste

For tempering:-

  1. Black Mustard-1 tsp
  2. Curry Leaves-4
  3. Red or Green Chilies-2
  4. Asafoetida-A pinch
  5. Crushed or whole Peanuts-4
  6. Red Chilly Flakes-1/2 tsp
  7. Vegetable Oil-1 tbsp

STEPS

Step 1

Wash and boil the dal with finely chopped pumpkin, salt, and turmeric powder. Here I have used Moong Dal. Alternatively, you can use any dal of your choice. Chop onion finely.

Step 2

 

20190907_150859_20190907151756228.jpgTake a pan and add the tempering ingredients, add chopped onion. Fry for a minute. Now add grated ginger. Fry it again. Next, add boiled dal and add rasam or sambhar powder and tamarind paste. Mix it well and let it simmer for three minutes.

Step 3

It’s time to add coconut milk. You can add chopped coriander too for the garnish though it is optional. Mix well. Let it boil for two minutes.

Our Dal With Pumpkin And Coconut Milk is ready. Serve it with rice and with some crunchies of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Steamed Panir And Carrot Balls

STEAMED PANIR AND CARROT BALLS

Hello, and welcome to my cooking corner again. Sorry for the late post because I was down with viral fever. Today I am going to share a simple, healthy, steamed dish of panir with carrot. It is a snack recipe and you can make it in a jiffy whenever you want. It goes well with salads or any dip. So let’s start with the recipe—

Ingredients:-

  1. Panir(cottage cheese)-100 gms
  2. Carrot(grated)-1
  3. Onion-1
  4. Coconut(grated)-2 tsp
  5. Green Chilly Paste-1/2 tsp
  6. Cornflour-2 tsp
  7. Asafoetida-A pinch
  8. Garam Masala-1/2 tsp
  9. Salt-According to taste
  10. Sugar-1/3 tsp
  11. Freshly chopped coriander-1 tsp
  12. Oil-For shallow frying

For the tempering:-

  1. Black Mustard-1/3tsp
  2. Green Chilly-3
  3. Curry Leaves-A few
  4. Oil-1 tsp

STEPS

Step 1

Wash, peel and grate the carrot. Grate the panir. Chop the onion finely. Now mix panir, carrot, onion and green chilly paste, cornflour, grated coconut, asafoetida,garam masala  salt, chopped coriander and a pinch of sugar in a bowl and knead to a dough.

Step 2

Make balls from the dough and steam it in a steamer. When its done transfer to a plate and heat a pan. Shallow fry the balls till brown. Now, heat the pan again and add the tempering ingredients in it. When it splutters, add the panir balls.

20190903_182707_20190903185601847.jpg

Our Steamed Panir And Carrot Balls are done. Serve with a sauce or dip of your choice. Here I have done so with mustard sauce.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Potato, Peas And Curd Soup

POTATO, PEAS AND CURD SOUP

Hello, and welcome to my cooking corner again. Hope you all are doing well. I hope you guys are enjoying reading my blog and getting ideas from it. It is the sole purpose of my writing this blog. My recipes are simple, made from simple ingredients which are easily available in the marketplace. Today I am sharing a recipe of Potato, Peas and Curd Soup made with curd and veggies to fulfill your small hunger pangs. I have added some carom seeds, dried mint in it as it helps in digestion. You can add your choice of veggies in this soup. So let’s start with the making—

Ingredients:

  1. Curd-250 gms
  2. Potato-1
  3. Peas-100 gms
  4. Maize flour-1 tbsp
  5. Grated Ginger-1/2 tsp
  6. Dried and crushed Mint Leaves-1 tsp
  7. Green Chillies-1
  8. Turmeric Powder-1/2 tsp
  9. Red Chilly Powder-1/2 tsp
  10. Garam Masala-1/2 tsp
  11. Salt-According to taste

For the tempering:-

  1. Black Mustard and Carom seeds-1/2 tsp
  2. Cumin and Methi dana-1/2 tsp
  3. Curry Leaves-1/2 tsp
  4. Vegetable Oil-1 tbsp

STEPS

Step 1

20190809_140757_20190809181428514.jpgWash, scrape and cut the potatoes in medium-sized pieces. Blanch the potatoes and peas for five minutes. Chop the green chilies. Take a bowl and add curd and the spices, salt, turmeric powder, red chilly powder, maize flour, dried mint leaves,garam masala in it. Add some water to get a thin mixture out of it. Keep aside.

Step 2

Take a pan and add the tempering ingredients. Add the grated ginger. Now add the blanched veggies and fry. Next, add the curd mixture slowly and keep stirring it continuously otherwise lumps will be formed.

Step 3

20190809_141000_20190809182013813.jpgBoil for two to three minutes. Garnish it with cilantro though it is optional.

Our Potato, peas and curd soup is done. Serve it with potato wafers, potato shots or any other snack. Can also be had with steamed rice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

Red Pumpkin Mash

RED PUMPKIN MASH

Hello, and welcome to my cooking corner. Today I’ll be sharing a simple, healthy and easily prepared recipe of mashed red pumpkins, mildly spiced and tempered to suit your taste and make your lunch or dinner experience really fab.

Ingredients:-

  1. Red Pumpkin-250 gms
  2. Onion(chopped)-1
  3. Green Chillies-3
  4. Coriander Powder-1 tsp
  5. Garam masala-1 tsp
  6. Red chilly powder-1/2 tsp
  7. Dry mango powder-1 tsp
  8. Tomato Puree-2 tbsp
  9. Grated Coconut-1 tsp
  10. Ginger(grated)-1/2 tsp
  11. Garlic Pods-2
  12. Salt-According to taste

For the tempering:-

  1. Mustard Oil-1 tbsp
  2. Cumin-1/2 tsp
  3. Asafoetida-A pinch

STEPS

Step 1

20190727_143810_20190727145720253.jpgWash, deskin and roughly chop the red pumpkin. Chop the onions, green chilies and grate the ginger. You can roast it or alternately take a heavy-bottomed pan, add 1 tsp mustard oil and add in the chopped pumpkin with garlic pods, ginger, and salt, cover and cook till the pumpkin is done. Then mash it.

Step 2

20190727_143321_20190727145635404.jpgTake a pan and add all the tempering ingredients. Next, add in the chopped onions and green chilies and fry for a minute. Add in the freshly grated coconut. Now take the spices namely, coriander powder,garam masala, red chilly powder in a bowl and mix it with some water. Add this liquid spice mix in the pan and saute for a minute again till the water evaporates. Add the tomato puree and dry mango powder and saute again for a minute.

Step 3

20190727_143858_20190727145520970.jpg

When the masala gets well cooked mix in the mashed red pumpkin in the pan and let it simmer for two minutes. Just before serving add some raisins.

Our Red Pumpkin Mash is ready. Serve it by garnishing with cilantro and fresh cream though it is optional. Serve it with naan, tandoori rotis,bread of your choice and pulao.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!!!

 

 

 

 

Buttery Prawns With Garlic And Amaranth Stem

BUTTERY PRAWNS WITH GARLIC AND AMARANTH STEM

Hello and welcome everyone to my cooking corner once again. Today I will be sharing a very easy and simple dish of Prawns With Garlic And Amaranth Stem with you. It is tastier, healthier and can be prepared in minutes. The dish is flavourful with a garlicky touch and the lemon juice adding the much needed satisfying touch to it. I liked this simple preparation very well hoping that you will too. So let’s start with the making—

Ingredients:-

  1. Prawns(medium sized)-100 gms
  2. Amaranth Stems-50 gms
  3. Garlic-4 pods
  4. Red Chilly Flakes-1/2 tsp
  5. Pepper Powder-1/2 tsp
  6. Turmeric Powder-1/2 tsp
  7. Salt-According to taste
  8. Butter-2 tbsp
  9. Lemon Juice-1 tsp(For garnish)

STEPS

Step1

DSC04013_20190423081757315.jpgWash and clean the prawns. Marinate it with salt, turmeric powder, and chilly flakes and keep aside for twenty minutes. Cut the amaranth stems into small pieces.

Step 2

Take a pan. Add butter and 4 pods of garlic. Fry it for a minute. Add the chilly flakes. Now add the cut amaranth stems and fry for a minute again before adding some water to boil.

Step 3

DSC04024_20190423091836848When the water dries up and the stem is tender, add the marinated prawns, pepper powder and fry it for ten minutes. Cover and cook everything together till the spices are evenly mixed.

Our Buttery Prawns With Garlic And Amaranth Stem is done. Garnish by squeezing some lime juice over the dish. Serve it with buttered toasts and tea.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!