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Monday, July 31, 2017

MIXED VEGETABLE SABJI / MIXED VEGETABLE BHAJI / MIXED VEGETABLE SABJI RECIPE / MIXED VEGETABLE BHAJI RECIPE



There are so many variations in making mixed vegetable sabji /bhaji. This is a simple home style North Indian dry curry. There is no hard and fast rules for the vegetable varieties. Any veggies which suits your taste, and availability can be used.  This is a no onion no garlic dry curry. Onions can also be aded.

INGREDIENTS:

Mixed vegetables - 3 cups
(I used cauliflower, capsicum and shelled peas)
Tomato -1
Cumin seeds - 1/2 tsp.
Bay leaves - 1
Turmeric powder - 1/4 tsp.
Grated ginger- 1/4 tsp
Green chilly - 1 (finely chopped)
Kashmiri chilli powder - 1/4 tsp.
Black pepper powder- 1/4 tsp.
Dhania powder - 1 tablespoon
Garam masala - 1 tsp.
Amchur - 1/2 tsp.
Hing - a pinch
Oil - 1 tablespoon
Salt - to taste
Chopped coriander leaves - 1 tablespoon

METHOD:

Cut cauliflower into florets, wash well and soak in water along with salt for 15 minutes. After de-worming wash the florets again. Half boil the florets along-with salt. Drain and keep aside. Chop tomatoes roughly and dice capsicum.

Heat oil in a wok, temper with cumin seeds, bay leaves, hing and turmeric powder. Add finely chopped green chilli, grated ginger, capsicum and tomatoes. Saute on high flame 
for a couple of minutes. Add shelled peas, half boiled cauliflower, chilli powder, dhania powder, salt. Sprinkle water and cook covered in medium heat until done. Take off the lid and add black pepper powder, garam masala and amchur powder. Mix gently and saute for a couple of minutes. Turn off the heat. Add finely chopped coriander leaves. Serve hot with phulkas, pooris, rotis and theplas. Can also be had as a side dish for south-indian meals.

Wednesday, July 19, 2017

MATAR KARANJI / SPICY MATAR KARANJI / MATAR GUJIYA / SPICY MATAR GUJIYA

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Karanji / Gujiya is a traditional sweet made during festivals. Spicy mutter karanji is a crispy and spicy snack stuffed with fresh peas and a variant of the conventional sweet Karanji.

INGREDIENTS FOR THE DOUGH:
Maida - 1 cup
Semolina - 1 tsp.
Cornflour - 1 tablespoon
Ajwain - 1/2 tsp.
Salt - 1/4 tsp.

Melted warm butter / ghee - 1 tablespoon
Water - approx. 1/3 cup or as required

FOR FILLING:
Fresh shelled green peas - 2 cups
Ginger grated - 1 tsp.
Cumin powder - 1/2 tsp.
Coriander powder - 1 tsp.
Chilli powder - 2 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Juice from one key lime
Salt - to taste

Oil - to deep fry

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
METHOD:

In a wide mixing bowl, add the ingredients for dough except water and ghee. Melt ghee and pour warm ghee in the flour and mix well. It will become like bread crumb texture. Now add water little by little and knead the dough. Dough should be stiff. I used 1/3 cup of water. Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside for at least half an hour.

Meanwhile, cook peas in water alongwith salt. Drain the water completely and mash cooked peas slightly. Add all other ingredients given for filling and mix well. Filling is ready. Keep aside. (If using onions, chopped onions can also be added ).

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Now divide the dough into small equal portions and shape into balls. Take a ball, slightly dust with flour and using a rolling pin roll out each ball into a circle, put a small portion of the filling in middle, fold to make a semi circle and press the edges to seal it well. You can also make a thin solution of flour and water and apply it with a finger tip all over the edge to seal it. Cut the edge of Gujiya to give a shape by pressing with a fork or gujiya cutting spoon. I used the spoon to get curved edges. You can also use a somasi / karanji mould.
HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI
Heat oil in a kadai, slide the karanjis gently and fry them in batches on medium heat until they are golden brown and crispy.

Drain on a kitchen tissue. Serve hot with green chutney and sweet chutney or ketchup.

NOTE: Cover the dough with a damp muslin cloth to prevent it from drying.
Do not over fill the stuffing.
Seal the karanjis well, else the stuffing will spread in oil and you will end up in a mess.
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