Wednesday, July 4, 2018

Butter beans or Lima beans ki sabzi recipe



Ingredients :
  • 1 cup Butter beans 
  • 1 chopped onion, finely chopped 
  • 2 green chilies (option)
  • 1/2 tsp cumin seeds
  • 1 bay leafe 
  • 1 large onion paste 
  • 1/2 tsp ginger paste
  • 1 tbsp coriander powder 
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder 
  • 1/2 tsp cumin powder
  • 1/4 tsp pepper powder
  • 1/2 tsp garam masala 
  • salt to taste 
  • 2 tbsp oil 
Method :

Soak the butter beans for 5-6 hours or overnight. Boil the soaked butter beans upto 2-3 whistles in the pressure cooker with 1/2 cup water. Heat oil in a pan, add cumin seeds and bay leaf. When they start to crackle, add onion and green chili. Saute for a minute. Add onion and ginger paste, saute for 2 minutes on low flame. Now add all powdered spices and salt. Mix well and cook for again 2 minutes on medium flame. Now add boiled butter beans with water (don't drain boiled butter beans) and mix them. Cook for 2-3 minutes on the medium flame. Turn off the flame. Serve it with paratha, chapati, rice.


 Butter beans or Lima beans 

 Boiled butter beans

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Sunday, June 24, 2018

Panjabi Aloo kulcha recipe




Ingredients :
For the kulcha dough,
  • 2 cups whole wheat flour (atta)
  • 1/2 tsp salt
  • 1 tsp sugar 
  • 2-3 tbsp curd
  • 1/2 tsp baking powder
  • 1 tbsp ghee or butter 
  • warm water 
For the filling of kulcha, 
  • 4-5 medium potatoes, boiled, peeled and mashed
  • 1 onion, finely chopped 
  • 2-3 green chilies, finely chopped
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chili powder
  • 1 tsp dry mango powder (Amchur powder)
  • 2 tbsp lemon juice
  • salt to taste
  • 4 tbsp coriander leaves, finely chopped
  • Butter 
Method :
Making the kulcha dough,
In a big mixing bowl take whole wheat flour, salt, sugar,baking powder, ghee or butter. Mix well. Now add curd and mix well. Add warm water little at a time and knead to make a soft and smooth dough. Cover the dough and keep aside for 1 hour.

Making the kulcha filling, 
Mix the chopped onion, green chilies, coriander leaves, salt, red chili powder, garam masala powder, Amchur powder and lemon juice with the mashed potatoes very well. Divide the potatoes mixture into 12-13 equal portion.

Making Panjabi aloo kulcha :
After 1 hour lightly knead the dough again. Divided the dough into 12-13 equal portion. Sprinkle some flour on the rolling board and on the dough ball. Now with a rolling pin, roll it into a diameter of 5 to 6 inches diameter. Now place the potato stuffing in the center keep 1 inch space all over the circumference. Bring the edges together and join them at the center. Press the joined edges from top. Press with your finger or very lightly with the rolling pin. Sprinkle some flour and gently roll to a large disc of about 7-8 inches in diameter. On a hot tava, gently place the kulcha. Cook on both the sides until you see it starts puffing up. Once it does, transfer it to direct heat to puff up the kulchas. While cooking over the direct heat make sure to flip the kulcha continuously to cook every from all sides. Proceed the same way with the remaining dough and filling. Apply butter on the hot panjabi aloo kulcha. Serve it hot with panjabi chhole or raita.


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Tuesday, June 19, 2018

Onion Appe recipe





Ingredients :
  • 1 cup rice
  • 1/2 cup Urad dal(Split black gram)
  • 1/4 cup chana dal (split Bengal gram)
  • few curry leaves 
  • 1 large onion, finely chopped
  • 3-4 green chilies, finely chopped
  • salt to taste 
  • 1 tbsp coriander seeds, crushed 
  • 1 tsp red chili powder 
  • 1 tsp sambar masala powder or garam masala (I used sambar masala powder)
  • Only 1 tbsp oil or less then oil for greasing 

Method :
Soak the rice, chana dal and urad dal in water for 4-5 hours or over night. Drain and grind to a smooth paste with curry leaves and little water. Now transfer in a big bowl. Add chopped onion, green chili, salt, crushed coriander seeds, sambar powder and red chili powder. Mix well. Heat the Appe mold on a medium flame and grease it with little oil. Pour a spoonful of the batter into each mold. Cook till the outer surface becomes light golden brown and then turn each Appe upside down to cook the other side. Remove from the Appe mold. Repeat the same procedure with remaining batter. Serve it hot with any chutney.




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Friday, June 15, 2018

Kesar wali meethi Seviyan or sweet Vermicelli (Eid special dish)





Ingredients :
  • 1 cup Vermicelli or Seviyan 
  • 1/2 cup sugar or your choice 
  • 1 cup +1/2 cup water (one and half cup water)
  • 2 tbsps ghee
  • 1 tsp Saffron(kesar), soaked in warm water or a pinch of food color 
  • 2 green cardamom, broken 
  • 10-12 cashew nuts
  • 5-7 Almonds, chopped  
  • 5-7 pistachio, chopped  
  • some raisins 
Method :
Heat ghee in a pan. Fry cashew and Almonds and remove them. Keep aside. Now in the same pan, add the Vermicelli and saute until it turns to golden brown. Remove them from the pan and keep them aside. In the same pan, add water and sugar and heat for 1 minute. Add fried vermicelli and crushed cardamom. Cook for 5-6 minutes on the low flame. Now add saffron and mix it well. Cook again for 5-6 minutes. Add fried cashews, almonds, pistachio and raisins. Mix them well. Turn off the flame. Serve it hot or cool.


 Dried Saffron 

 Soaked  saffron 

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