tag:blogger.com,1999:blog-30784491347299020472024-03-16T00:18:04.081-07:00With Love from Mom's KitchenJyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.comBlogger292125tag:blogger.com,1999:blog-3078449134729902047.post-24344312451917126882024-01-09T08:51:00.000-08:002024-01-09T09:11:52.175-08:00Gaderi (Colocacia gaint)/Taro Root /Arbi ki Bhange Wali Sabzi<div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP65uU_b7KP9BLqF_c5ZVhvH77nTMI2whVXHI170rmAr1wY_Oy7B_iIXXd4D7sGdoXtYcdXzT01pAL4_44mk4Czja6lF0AwqVkddMkp2Wyqzsn8bdJD0V1oK8l5VeIX_uTl6IATBqb7IO_AFEmIb3Q8XzmPgySbdCbtqWWXN7gJOSQKcvIdfKTPL5LO_J/s2703/20230803_091438-1~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1850" data-original-width="2703" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP65uU_b7KP9BLqF_c5ZVhvH77nTMI2whVXHI170rmAr1wY_Oy7B_iIXXd4D7sGdoXtYcdXzT01pAL4_44mk4Czja6lF0AwqVkddMkp2Wyqzsn8bdJD0V1oK8l5VeIX_uTl6IATBqb7IO_AFEmIb3Q8XzmPgySbdCbtqWWXN7gJOSQKcvIdfKTPL5LO_J/w400-h274/20230803_091438-1~2.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Gaderi ki Bhangevwali Sabzi </span></b></td></tr></tbody></table><span style="font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTpnrUd5_CKd3r7fBFeyfgz3dj84q2RWJRwY-b9g8mDPzSr1X42VFdDw1TnYMMMmQumcQWIZN6X9hu_Oj-HZnfmFoWAWr9yqz6QBwXbPbsN4zAWL3wgnn1mGcUaG2Ex9sYlrVemK2rhO9aRVkJ5kYh7FaEj-p_2cyBunfTZ2QpApUGnRWAtYWz0k_UT9o/s2593/20230803_090051-1~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1928" data-original-width="2593" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTpnrUd5_CKd3r7fBFeyfgz3dj84q2RWJRwY-b9g8mDPzSr1X42VFdDw1TnYMMMmQumcQWIZN6X9hu_Oj-HZnfmFoWAWr9yqz6QBwXbPbsN4zAWL3wgnn1mGcUaG2Ex9sYlrVemK2rhO9aRVkJ5kYh7FaEj-p_2cyBunfTZ2QpApUGnRWAtYWz0k_UT9o/w400-h298/20230803_090051-1~2.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Gaderi ki Sabzi </span></b></td></tr></tbody></table><ul style="text-align: justify;"></ul></div><div style="text-align: justify;"><span style="font-size: medium;"> <span>Gaderi(गडेरी) is a tuber similar to Arbi. It is known by different names in different part of India. Colocacia gaint is botanical name. In kumaon Gaderi is grown in every kitchen garden. Its leafs, as well as tuber used to make vegetable. Kumaoni variety is more starchy and has slightly sweeter taste. Tuber can be made to dry (without gravy) or vegetable with gravy. The best tasting vegetable of Gaderi is with gravy of milk of hemp seeds. In olden days when it was cooked on चूल्हा (earthen fire place) it used to have amazing smoky flavor. The tempering with local herb Jamboo (जम्बू) gives it authentic kumaoni flavor. </span></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Preparation Time: 20 minutes </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Cooking Time: 20 to 25 minutes</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Srevings: 6 Medium helpings</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Nutritional Value of Gaderi Sabzi: (approx value of Sabzi made with 500 gm gaderi and 100 gm hemp seeds)</b></span></div><div style="text-align: justify;"><span style="font-size: medium;">Energy: 1120k cal</span></div><div style="text-align: justify;"><span style="font-size: medium;">Fat : 65 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Carbohydrates: 210gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Protien: 90 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Cholesterol: 0 </span></div><div style="text-align: justify;"><span style="font-size: medium;">Dietary fibers: 62gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Vitamins:</span></div><div style="text-align: justify;"><span style="font-size: medium;">VitaminB Folates,Niacin,Pyridoxin,Riboflavin,Thiamine, Pentothenic acid,</span></div><div style="text-align: justify;"><span style="font-size: medium;">Vitamin A </span></div><div style="text-align: justify;"><span style="font-size: medium;">Vitamin C</span></div><div style="text-align: justify;"><span style="font-size: medium;">Vitamin E and K</span></div><div style="text-align: justify;"><span style="font-size: medium;">Sodium: 210mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Potassium: 3000mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Calcium : 232mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Copper: 0.900mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Iron: 280mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Magnesium: 360mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Manganese: 200mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Phosphorus: 495mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">MicronutrientSelenium,Zinc, Carotene,cryptoxanthin. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Ingredients Required For Making Sabzi:</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Gaderi: 1Medium size (roughky 1/2kg)</span></li></ul><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2JWyTfbEyxLq3H9_tbgtVWzN1ZPrUFNHdL-4_JsmzpULLeFyX9iW25hkRI2FW1oOa_oov95ydF-rNPjj1bL2RWMf68cDnnwP1-zMGzpPs_RZmU7DH7ha07JegGPyZcy36ibNg1jIS1W8XEOuuSXnkkg06EOZcSrV56dmac-uppjIt2yzxrHYsF0ugjk8/s912/Screenshot_20240109_223436_Chrome.jpg" imageanchor="1"><img border="0" data-original-height="645" data-original-width="912" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2JWyTfbEyxLq3H9_tbgtVWzN1ZPrUFNHdL-4_JsmzpULLeFyX9iW25hkRI2FW1oOa_oov95ydF-rNPjj1bL2RWMf68cDnnwP1-zMGzpPs_RZmU7DH7ha07JegGPyZcy36ibNg1jIS1W8XEOuuSXnkkg06EOZcSrV56dmac-uppjIt2yzxrHYsF0ugjk8/w320-h226/Screenshot_20240109_223436_Chrome.jpg" width="320" /></a></div></div><ul><li><span style="font-size: medium;">Hemp seeds/Bhanga : 100 gm</span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFQ22mkTq26Gu-O0FKqLwqCzRfFSClVQKXx7ophbr3zNmpQlTEiwfKL9YFKGK2TBxIzwjkWU9IVp7ngIS3BT7GcWSeg5yeDxLSTFSv3OtnLD1b8sQWmLQT_B78l9w4liwdKSsGxu1gTYgUjaWDuqpnjxBzdXMRSsjgDjFJJHoVTKCo3Ob_yNa9GeZyxdb/s800/IMG_2832.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="450" data-original-width="800" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFQ22mkTq26Gu-O0FKqLwqCzRfFSClVQKXx7ophbr3zNmpQlTEiwfKL9YFKGK2TBxIzwjkWU9IVp7ngIS3BT7GcWSeg5yeDxLSTFSv3OtnLD1b8sQWmLQT_B78l9w4liwdKSsGxu1gTYgUjaWDuqpnjxBzdXMRSsjgDjFJJHoVTKCo3Ob_yNa9GeZyxdb/w320-h181/IMG_2832.JPG" width="320" /></span></a></td></tr><tr></tr></tbody></table></div><ul><li><span style="font-size: medium;">Ghee (clarified butter) : 4 teaspoons </span></li><li><span style="font-size: medium;">Cumin seeds 1 + 1/2 Teaspoons</span></li><li><span style="font-size: medium;">Asafetida (हींग ) 1/4 Teaspoon</span></li><li><span style="font-size: medium;">Jamboo (जम्बू) : 1/2 Teaspoon</span></li><li><span style="font-size: medium;">Turmeric : 1/4 Teaspoon </span></li><li><span style="font-size: medium;">Salt : 1 Teaspoon or to taste</span></li><li><span style="font-size: medium;">Dry Red Chili : 2</span></li><li><span style="font-size: medium;">Water: 200 ml (approx.)</span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1rrpvZXPsptJkUmHu7zVSXK_9guFfegXJylqly33hM0xv97nD9sG7HnJ991fG0ZgqmioULqvp4LB-Z-Pb5UYMbwfAbgCZ9fOAq3V1-bX-w9HU9KdGB-zZYnsoVrkkBs0ld3hRrjeVcQ4s-Wr80E3lXpaoHuoKJXcKqP-wnBpuCzu0MTxyw6pZ9AatLgT/s4656/20230803_074325.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1rrpvZXPsptJkUmHu7zVSXK_9guFfegXJylqly33hM0xv97nD9sG7HnJ991fG0ZgqmioULqvp4LB-Z-Pb5UYMbwfAbgCZ9fOAq3V1-bX-w9HU9KdGB-zZYnsoVrkkBs0ld3hRrjeVcQ4s-Wr80E3lXpaoHuoKJXcKqP-wnBpuCzu0MTxyw6pZ9AatLgT/w320-h240/20230803_074325.jpg" width="320" /></span></a></td></tr><tr></tr></tbody></table></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;"><span>Fresh coriander leafs : </span><span>2or </span><span>3 sprigs for dressing</span></span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Directions For Making Gaderi Sabzi:</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Peel gaderi abd wash it. Pat dry .</span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhov2CsWp12SJV8WJ4gKTf7jZnF55fNB3GXTJtCWdyZGCZuvT4jhsPSigEyueE1oQxSdnenzwC333x8EPbAV4qBT6XxzQBkqwcJKE7ZihnSA2R09Mry90Wb5HD4LkaLJIhXuF6jbcWp9U8d8geWidQJkqQ1XV3vDxLf7HRhiIzXnt_gKbuPF_XS_zxm6xRN/s2463/20230803_072812-1~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="2030" data-original-width="2463" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhov2CsWp12SJV8WJ4gKTf7jZnF55fNB3GXTJtCWdyZGCZuvT4jhsPSigEyueE1oQxSdnenzwC333x8EPbAV4qBT6XxzQBkqwcJKE7ZihnSA2R09Mry90Wb5HD4LkaLJIhXuF6jbcWp9U8d8geWidQJkqQ1XV3vDxLf7HRhiIzXnt_gKbuPF_XS_zxm6xRN/w320-h264/20230803_072812-1~2.jpg" width="320" /></span></a></td></tr><tr></tr></tbody></table><ul><li><span style="font-size: medium;">Cut the cleaned Gaderi to pieces measurind 2-3 centimeters. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3qQxyhBKYcfSDf-1FwrJMFRuKZebVZ_4U_dqHV_He83pFjKJiOsWUSvaLlgOLO3TG2Uv75ksdJ4btOBL4B9TdBxeHFqZmmyHtrXD5GzkXLTzWsB2lEvrywPeRcmPzxXLQZO3yUVuWpeFN9eAPABiF29xpc7cqNXi43NJ_blU7-mF2TdRIOKK5TVhvz64/s2494/20230803_073651~2-1.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="2005" data-original-width="2494" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3qQxyhBKYcfSDf-1FwrJMFRuKZebVZ_4U_dqHV_He83pFjKJiOsWUSvaLlgOLO3TG2Uv75ksdJ4btOBL4B9TdBxeHFqZmmyHtrXD5GzkXLTzWsB2lEvrywPeRcmPzxXLQZO3yUVuWpeFN9eAPABiF29xpc7cqNXi43NJ_blU7-mF2TdRIOKK5TVhvz64/w320-h258/20230803_073651~2-1.jpg" width="320" /></span></a></td></tr><tr></tr></tbody></table><ul><li><span style="font-size: medium;">In a Kadai/wok take 2 teaspoons of Ghee and heat it. Break one red chilli. To the hot Ghee add</span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">1Teaspoon Cumin seeds</span></li><li><span style="font-size: medium;">Pieces of one dry red chili</span></li><li><span style="font-size: medium;">1/2Teaspoon Jambu</span></li><li><span style="font-size: medium;">1/2Teaspoon Turmeric and cook on low flame for 30 seconds. </span></li></ol><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMiRyWQdrK68nsU4sWrsVlRARqZZBsZFCWii0hifRZZTRdTvicGu-Ct8xm44lV5LNC1xkxG-9P8WYERHhQqDnkGa7wPiKy3RwjHmB4uaoI_z0woxO2i6ASqtnXmiWyxwZZ8Ul3MRtkB4jopsdiFUC6Ux6C6tQARJlo35vsrx8nAyaEqXFr0q8W4CETkYl/s4656/20230803_074810~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMiRyWQdrK68nsU4sWrsVlRARqZZBsZFCWii0hifRZZTRdTvicGu-Ct8xm44lV5LNC1xkxG-9P8WYERHhQqDnkGa7wPiKy3RwjHmB4uaoI_z0woxO2i6ASqtnXmiWyxwZZ8Ul3MRtkB4jopsdiFUC6Ux6C6tQARJlo35vsrx8nAyaEqXFr0q8W4CETkYl/w320-h240/20230803_074810~2.jpg" width="320" /></span></a></td></tr><tr></tr></tbody></table><ul><li><span style="font-size: medium;">Put Gaderi pieces in the tempering and mix well.</span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-wDyciIsMDlAPhB19sPA-kdFRBHO7qURPvItCugrBfNaO-gEFGSbSSOsQlaI3iosswkcbsiGPTuOieXn_rPjzkL4ST_Z2aWO9PAjbWbtep134B9BW9VIrmqshgoYBZR-f2OZhDeuh7be-2-ig1bL8N3WAelOO1P6GXq9pd2nyNZnFOB_yhY0YrRKUH6o/s4656/20230803_075041~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-wDyciIsMDlAPhB19sPA-kdFRBHO7qURPvItCugrBfNaO-gEFGSbSSOsQlaI3iosswkcbsiGPTuOieXn_rPjzkL4ST_Z2aWO9PAjbWbtep134B9BW9VIrmqshgoYBZR-f2OZhDeuh7be-2-ig1bL8N3WAelOO1P6GXq9pd2nyNZnFOB_yhY0YrRKUH6o/w320-h240/20230803_075041~2.jpg" width="320" /></span></a></td></tr><tr></tr></tbody></table><ul><li><span style="font-size: medium;">Cover and cook with stirring and mixing every 2/3minutes till gaderi pueces become tender. (Sprinkle 1-2ml. Water in between as and when required)</span></li><li><span style="font-size: medium;">The Gaderi pieces will change the color andcwill become soft. Add chili powder as per the taste. </span></li></ul></div><div></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTo3GjqJn-nWMOVpVeqfB73HUdUKbOVBBAD9YxSNX77bLBaWi9xE6bg6uWdvrtQt4Il5GGre2NaNeXjAenIqHpw_7tS-qlMy1A_SlFuLVZ3PAr13D5Dhve49EGoEwE4tVHbJxdMU_xWkusBbXsSLitm38ZKZWQ7d2eiV1Ly4-FYv7QsDHpAUP0GM2iMdH/s4656/20230803_085934~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTo3GjqJn-nWMOVpVeqfB73HUdUKbOVBBAD9YxSNX77bLBaWi9xE6bg6uWdvrtQt4Il5GGre2NaNeXjAenIqHpw_7tS-qlMy1A_SlFuLVZ3PAr13D5Dhve49EGoEwE4tVHbJxdMU_xWkusBbXsSLitm38ZKZWQ7d2eiV1Ly4-FYv7QsDHpAUP0GM2iMdH/w320-h240/20230803_085934~2.jpg" width="320" /></span></a></td></tr><tr></tr></tbody></table><ul><li><span style="font-size: medium;">Mix well and cover. Let it cool. Before serving heat it with gentle mixing.</span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTpnrUd5_CKd3r7fBFeyfgz3dj84q2RWJRwY-b9g8mDPzSr1X42VFdDw1TnYMMMmQumcQWIZN6X9hu_Oj-HZnfmFoWAWr9yqz6QBwXbPbsN4zAWL3wgnn1mGcUaG2Ex9sYlrVemK2rhO9aRVkJ5kYh7FaEj-p_2cyBunfTZ2QpApUGnRWAtYWz0k_UT9o/s2593/20230803_090051-1~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1928" data-original-width="2593" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTpnrUd5_CKd3r7fBFeyfgz3dj84q2RWJRwY-b9g8mDPzSr1X42VFdDw1TnYMMMmQumcQWIZN6X9hu_Oj-HZnfmFoWAWr9yqz6QBwXbPbsN4zAWL3wgnn1mGcUaG2Ex9sYlrVemK2rhO9aRVkJ5kYh7FaEj-p_2cyBunfTZ2QpApUGnRWAtYWz0k_UT9o/w320-h238/20230803_090051-1~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Gaderi ki sabzi </span></b></td></tr></tbody></table><ul><li><span style="font-size: medium;">Grind the hemp seeds in a grinder-mixer . Add 50 ml. of water and Grind. Keep till fine paste is formed. If required add little water in small portions. </span></li></ul><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMgsBuUJDs-QthRz7rN-gP5gHhrO2gzFKqw967NADZXuWQXSvRtFJ50_d_2dQeU-A1cNGGVnCKLmyoRhFm8Hm9QU6t_qy3ppZ8etcuwK5_RXZLqG2y_Ngy9m3XC4IJ_FptdLLMgNDNaq0GYDzqKnNe_76Y_t9bIPsOMzrd0dEB0n4PP8QOZbrZY0Z0It9/s800/IMG_2838.JPG"><span style="font-size: medium;"><img border="0" data-original-height="450" data-original-width="800" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMgsBuUJDs-QthRz7rN-gP5gHhrO2gzFKqw967NADZXuWQXSvRtFJ50_d_2dQeU-A1cNGGVnCKLmyoRhFm8Hm9QU6t_qy3ppZ8etcuwK5_RXZLqG2y_Ngy9m3XC4IJ_FptdLLMgNDNaq0GYDzqKnNe_76Y_t9bIPsOMzrd0dEB0n4PP8QOZbrZY0Z0It9/w320-h181/IMG_2838.JPG" width="320" /></span></a></div><span style="font-size: medium;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi152I-OW6ptFnJVMLTvYgmBR7yQgA7StXdOqEH3EG2KnA30i6FttbiHlkCym1LO-wPXL9IWpBJhJp5Hl6OOUMs_3YSKyGRwPjwRmlpU2B_f-0-emDTA-Wx0ow781DKl6B-V55cBCRfe3cBQMcPCfxJAqJRWe38LVJyOxu_VhjdD0QlswEXf5uNQzwIDwXg/s800/IMG_2839.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="450" data-original-width="800" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi152I-OW6ptFnJVMLTvYgmBR7yQgA7StXdOqEH3EG2KnA30i6FttbiHlkCym1LO-wPXL9IWpBJhJp5Hl6OOUMs_3YSKyGRwPjwRmlpU2B_f-0-emDTA-Wx0ow781DKl6B-V55cBCRfe3cBQMcPCfxJAqJRWe38LVJyOxu_VhjdD0QlswEXf5uNQzwIDwXg/w320-h181/IMG_2839.JPG" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Paste of hemp seeds</span></b></td></tr></tbody></table></div><ul><li><span style="font-size: medium;">Pour the paste in a sieve layered with muslin cloth. Pick up the cloth with gemp seed paste carefully and squeeze the milk out of the paste. Add water (100ml) in mixer pot to remove the adhering paste. Pour it over the residue in the muslin cloth, squeeze the paste to take out as much milk from hemp seed paste as possible.</span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfr6eg4qm1ghhFvGhFQDUJdnmWk-GxL2L8R9XaBGvVqd5mFayVXXIxD06Oold9nxCSLF4xkcqMopyEv9wvyvcQxVg9yo9TPH5Hv9lFthw7skYxcYQNCVGR7ZNYIYb5uKvrQgU27r4894SatsYLoDYZ5Avi6SGl_jo2rzubVkqcj83sl2AMdAkdLEWCcDgi/s800/IMG_2849.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="450" data-original-width="800" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfr6eg4qm1ghhFvGhFQDUJdnmWk-GxL2L8R9XaBGvVqd5mFayVXXIxD06Oold9nxCSLF4xkcqMopyEv9wvyvcQxVg9yo9TPH5Hv9lFthw7skYxcYQNCVGR7ZNYIYb5uKvrQgU27r4894SatsYLoDYZ5Avi6SGl_jo2rzubVkqcj83sl2AMdAkdLEWCcDgi/w320-h181/IMG_2849.JPG" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Hemp seed(bhanga) milk</span></b></td></tr></tbody></table></div><ul><li><span style="font-size: medium;">Pour the hemp seeds milk over the cooked vegetable in wok. Cook on high flame for 2-3 minutes with continuous stirring. The gravy will start thickening. Adjust the seasoning as per taste.</span></li></ul></div><div></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcJ2oFS9C2xcPel6nOrUfztgvw28-ZNgCuZk54IXgUk4LLHRzPtMYyULEne7UMSJcjTnVfkpO42ODsjE6RTDHT6Nh4MbxNRaOxjXlfZnSntzj7ZyyzUAUAaipN4gf6YTovsMmdQ9R93bVLDxkBMV0k95Werux7bFZ4U3DsWztEx6UqBudxQtakgqVpBLs/s4656/20230803_090835~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcJ2oFS9C2xcPel6nOrUfztgvw28-ZNgCuZk54IXgUk4LLHRzPtMYyULEne7UMSJcjTnVfkpO42ODsjE6RTDHT6Nh4MbxNRaOxjXlfZnSntzj7ZyyzUAUAaipN4gf6YTovsMmdQ9R93bVLDxkBMV0k95Werux7bFZ4U3DsWztEx6UqBudxQtakgqVpBLs/w320-h240/20230803_090835~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Gaderi in hemp seed milk gravy </span></b></td></tr></tbody></table><ul><li><span style="font-size: medium;">Take out the cooked Gaderi ki Bhange wali Sabzi in a serving pot.</span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-6XuULO0tIYtKoP-VurLwjgWWkQwBloZ8cVUEMK_ineyDL47HKnFuzulcpp98OvgBVTWS-3R659TNmULD_k2a8jCGlNtVXsfm39WP_r2xWNsVB7Nk40T1pEenFnci3icV_Uuph1ADBYTeBIt-8M6XuQ2k4ChDuOTEXsMq29GxalD2y7EmD-1xHGTAqAT/s4656/20230803_091455~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3037" data-original-width="4656" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-6XuULO0tIYtKoP-VurLwjgWWkQwBloZ8cVUEMK_ineyDL47HKnFuzulcpp98OvgBVTWS-3R659TNmULD_k2a8jCGlNtVXsfm39WP_r2xWNsVB7Nk40T1pEenFnci3icV_Uuph1ADBYTeBIt-8M6XuQ2k4ChDuOTEXsMq29GxalD2y7EmD-1xHGTAqAT/w320-h210/20230803_091455~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Gaderi ki Bhangevwali Sabzi </span></b></td></tr></tbody></table></div></div><div><ul><li><span style="font-size: medium;">Heat 2 teaspoons of Ghee in a laddle add</span></li></ul></div><div><ol><li><span style="font-size: medium;">1/2 Teaspoo Cumin Seeds</span></li><li><span style="font-size: medium;">1/2Teaspoon Jamboo</span></li><li><span style="font-size: medium;">1 Red Chili</span></li><li><span style="font-size: medium;">Pinch of hing and cook for 30 sec. Spices will give out great smell.</span></li><li><span style="font-size: medium;">Pour this tempering on the cooked Gaderi ki Bhangevwali Sabzi and it is ready to eat with hot roti.</span></li></ol><div><ul><li><span style="font-size: medium;">Sprinkle finelly chopped fresh coriander leafs.</span></li></ul></div></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oa2Bl0qAf6yMLk5d7Ej3lejykIyoR5-gBqpAkyCpoE-Lvq2Nz8HGed80v_uiyCMMLBRMM9LXwlTOAiw2-9mfRl8HTezRhNu9eKcGpQVEhqgChKmdh_U4dd01_h-Cy2IPT1Q_pJ-PuYyx5m_4t3S-w3zKzRdyq3qiIGPgcsaQOugV0ICwA21-RhoDxKK7/s2648/20230803_201104-1~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1888" data-original-width="2648" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oa2Bl0qAf6yMLk5d7Ej3lejykIyoR5-gBqpAkyCpoE-Lvq2Nz8HGed80v_uiyCMMLBRMM9LXwlTOAiw2-9mfRl8HTezRhNu9eKcGpQVEhqgChKmdh_U4dd01_h-Cy2IPT1Q_pJ-PuYyx5m_4t3S-w3zKzRdyq3qiIGPgcsaQOugV0ICwA21-RhoDxKK7/w320-h229/20230803_201104-1~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Roti abd Gaderi ki Sabzi</b><br /><br /></span></td></tr></tbody></table></div><div style="text-align: start;"><b><span style="font-size: medium;">Tips: </span></b></div><div style="text-align: start;"><ul style="text-align: left;"><li><span style="font-size: medium;">Apply oil on palns before peeling and cutting Gaderi to avoid itching. </span></li><li><span style="font-size: medium;">Do not put the pueces of Gaderi in water.</span></li><li><span style="font-size: medium;">Do not let the Ghee become smoking hot,else the burnt Ghee wil spiil the flavor,taste abd color of Sabzi.</span></li><li><span style="font-size: medium;">Add water in little proportions while grinding hemp seeds for taking out milk. </span></li><li><span style="font-size: medium;">To avoid curdling of hemp seeds milk cook the vegetable on high flame with constant stirring after adding hemp seeds milk.</span></li></ul></div><div style="text-align: start;"></div><div style="text-align: start;"></div><div style="text-align: start;"></div><div style="text-align: start;"></div><div style="text-align: start;"><b><span style="font-size: medium;">Suggested Variations:</span></b></div><div style="text-align: start;"><ul style="text-align: left;"><li><span style="font-size: medium;">Well whisked thick curd can be used instead of hemp seeds milk. The curd gravy of Gaderi tastes amazingly tasty.</span></li><li><span style="font-size: medium;">Fresh chopped fenugreek leafs (1 cup of 200ml ) can be added along with red chili powder and cooked to fenugreek flavored gaderi ki sabzi.</span></li></ul></div></div><br /><br />Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-30443999060810583632023-07-22T23:50:00.001-07:002023-07-22T23:58:40.968-07:00पिनालू थेचवाणि /Arbi ki rasedaar sabzi /Taro roots vegetable /अरबी की रसदार सब्ज़ी <br /><div class="separator" style="clear: both;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9j_MAaK3ic8v0820x28-VBEoPIRulGDp0FF3yD154PNKJR8wWQHv_nshf4r2VGrr5fWoTa4UMGEqCAtE76i4iTzuY3DfxWNdEU9JTqsV2t3n-4JoZYxRhh2cuLpg-6TH40Ny_b-Zx-I4ydvyL7g2Zy8x9uz4iubPP7RiEFfFFxS-D0D9wyX-Ogtv9BYS/s2619/20230715_091708-1~3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1909" data-original-width="2619" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9j_MAaK3ic8v0820x28-VBEoPIRulGDp0FF3yD154PNKJR8wWQHv_nshf4r2VGrr5fWoTa4UMGEqCAtE76i4iTzuY3DfxWNdEU9JTqsV2t3n-4JoZYxRhh2cuLpg-6TH40Ny_b-Zx-I4ydvyL7g2Zy8x9uz4iubPP7RiEFfFFxS-D0D9wyX-Ogtv9BYS/w400-h292/20230715_091708-1~3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Arbi/Pinaloo /Taro Root Thechwani </b></td></tr></tbody></table></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">अरबी /Taro root/Pinaloo(in Kumaon Arbi is called pinaloo) is starchy bulb of the plant. Taro roots as well as leafs are used to make vegetable. Crisp Taro root fries are to die for. </div><div style="text-align: justify;">Thechwani /थेचवाणि is typical Kumaoni preparation. It is called थेचवाणि because instead of chopping the vegetable it is crushed by beating with heavy object. Thechna in kumaoni means beating with heavy object. Potatoes, Raddish, Arbi are the three main vegetables prepared using this method. Iron kadai (iron wok) is used for cooking. #Jambu is the herb which is used in cooking in Uttarakhand. It is indigenous to upper regions of Uttarakhand hills it's botanical name is Allium Stracheyi. #Gandhreni is root of plant grows in upper region of Himalaya. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Preparation Time : 10 minutes </b></div><div style="text-align: justify;"><b>Cooking Time : 30 minutes </b></div><div style="text-align: justify;"><b>Servings : 4 medium servings</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Nutritional value (approx) of sabzi made from 259 g Arbi :</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Energy : 240 kcal </div><div style="text-align: justify;">Carbs: 68 g</div><div style="text-align: justify;">Proteins : 4g</div><div style="text-align: justify;">Sugars : 2g</div><div style="text-align: justify;">Fats : 3g</div><div style="text-align: justify;">Dietary Fibers : 11.5 g</div><div style="text-align: justify;">Potassium : 1480 g</div><div style="text-align: justify;">Sodium : 2.28g</div><div style="text-align: justify;">Cholesterol :0g</div><div style="text-align: justify;">Rich source of vitamins of B group </div><div style="text-align: justify;">Vitamin A, C, E, K</div><div style="text-align: justify;">Extremely rich source of Calcium. </div><div style="text-align: justify;">Rich in Iron, Magnesium, Manganese, Zinc abd Selinium. </div><div style="text-align: justify;">Rich in antioxidants namely Crypto-xanthin and Beta-carotene. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients Required for Taro root vegetable / Pinaloo Thechwani :</b></div><div style="text-align: justify;"><ul><li>Arbi /Taro roots /Pinaloo : 250 gm </li><li>Red dry chili:1</li><li>Jeera (cumin seeds) :1teaspoon </li><li>Jamboo :1/2teaspoon </li><li>Mustardoil/Clarifiedbutter:1tsp</li><li>Gandereni : 1Pinch (optional) </li><li>Asafoetida : 1/4 teaspoon </li><li>Salt :1teaspoon </li><li>Water 500 ml approx </li></ul></div><div style="text-align: justify;"><b>Directions For Making Arbi ki rasedaar sabzi /Pinaloo Thechwani </b></div><div style="text-align: justify;"><ul><li>Wash and dry Arbi. </li><li>Break the chili to prices, remove the seeds. </li><li>Keep iron Kadai on stove and switch on the heat. </li><li>Put oil/ghee in kadai and when oil/ghee is hot add </li></ul><ol><li>Cumin seeds (jeera) </li><li>Chili pieces </li><li>Jambu :</li><li>Gandhreni </li></ol></div><div style="text-align: justify;"><ul><li>Cook on low heat for 10-15 seconds. Seeds will splutter and aroma of cooked spices will come. Add hing. </li><li>Immediately add 250 ml water. Do not let the sources burn /become black </li><li>Add salt and let the water with salt and spices boil. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4BzYfXJvUVkh1Flct5fURH4awGr3EFybihWoZ2dgbp5xIElT5up_7Ud1XgG-5Pi0inXH6jPmPkt9d3hZnVa3miSYITPSKea8f9QXMRBOkdEV4WRGJXnqf5C9TBlkEub-SEh42Dt0wHRH0ZMTjHmlM-WLTVYtx91j5xaGqLH8keWZu2EkwJuvti2szP00/s4656/20230715_075313~3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4BzYfXJvUVkh1Flct5fURH4awGr3EFybihWoZ2dgbp5xIElT5up_7Ud1XgG-5Pi0inXH6jPmPkt9d3hZnVa3miSYITPSKea8f9QXMRBOkdEV4WRGJXnqf5C9TBlkEub-SEh42Dt0wHRH0ZMTjHmlM-WLTVYtx91j5xaGqLH8keWZu2EkwJuvti2szP00/w320-h240/20230715_075313~3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Cooked spices and water </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>While water is coming to Boil, peel Arbi. </li><li>Place the peeled Arbi in a thick cloth, wrap the cloth around them and hammer the peeled Arbi with grinding stone /pestle or rolling pin. Crush them to small pieces (not tiny or paste) </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0UIIFn72VP9pISIGt4ZOhMrQ0VFoWjavkfztzjk0ahNi7v52Y7n_fmtOofboRhaOKV87EQQQD0FGOGlWm__XagoMb6lf6wdRvZZRMcE2wnR_MCDpBjr18TJWzESom3hJWy_GNAEKMMFlgdRbP0SlqUse_zC_Ho2WUF4CSHiaTVhR3wEXNX01wKjCzk6f/s2745/20230715_075506-1~2.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px;"><img alt="" border="0" data-original-height="1822" data-original-width="2745" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0UIIFn72VP9pISIGt4ZOhMrQ0VFoWjavkfztzjk0ahNi7v52Y7n_fmtOofboRhaOKV87EQQQD0FGOGlWm__XagoMb6lf6wdRvZZRMcE2wnR_MCDpBjr18TJWzESom3hJWy_GNAEKMMFlgdRbP0SlqUse_zC_Ho2WUF4CSHiaTVhR3wEXNX01wKjCzk6f/w320-h213/20230715_075506-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Crushed Arbi </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Once water starts boiling add crushed Arbi pieces in boiling water in wok. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pqk3wKPYnjPD7ITkAO27YmCcpgav7cYiO2tgimOvtHm_FBLfYAH-P2gISJ4GMVYLyMmBlMa2DWJ1CuKMfkCwdIJF4EMWPoCI9fXWOr9UuMMgvFgcDnEsN2loihMtUvefoDE3iJkwFn4GtNvwf7m1XkZjnOt_8hFwhqZFbafnj6ZSh2n80tyY2figtkmv/s4656/20230715_075627~2.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px;"><img alt="" border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pqk3wKPYnjPD7ITkAO27YmCcpgav7cYiO2tgimOvtHm_FBLfYAH-P2gISJ4GMVYLyMmBlMa2DWJ1CuKMfkCwdIJF4EMWPoCI9fXWOr9UuMMgvFgcDnEsN2loihMtUvefoDE3iJkwFn4GtNvwf7m1XkZjnOt_8hFwhqZFbafnj6ZSh2n80tyY2figtkmv/w320-h240/20230715_075627~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Crushed Arbi added to boiling water and spices </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Mix nicely. Cover and cook on low heat for 10 minutes, stirring once or twice. </li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkVajfih5yCbYh9AKRd-UV3HsLsQBXY4aS93MuvODf7yjOC9h6cP6M6-vZn-IVn_i3p3X3igEFWfDc6HangiFpC3UkswffcihYns2G_ke4ESuHdRHlDxr08JbhmAemKWN8J_yLlgUWosizffp6aEc5B0-zygYyPC4er4j4cY02ExPa2w63JGQXI4xXaM9/s4656/20230715_081538~2.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px;"><img alt="" border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVkVajfih5yCbYh9AKRd-UV3HsLsQBXY4aS93MuvODf7yjOC9h6cP6M6-vZn-IVn_i3p3X3igEFWfDc6HangiFpC3UkswffcihYns2G_ke4ESuHdRHlDxr08JbhmAemKWN8J_yLlgUWosizffp6aEc5B0-zygYyPC4er4j4cY02ExPa2w63JGQXI4xXaM9/w320-h240/20230715_081538~2.jpg" width="320" /></a></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTO92kTaBAjxzoAXn4IAlVjGcLO6bQDOpOOuN0WN84wgUxJC9ye6wHEiolNghw27BBiQXTQEugxRpV-Fpbwy3-rVeUBstu1zzkFO8bHQ3maLn3yby3k3DP8kZj5y3Cu_pxrlIJABvoRx4X4uf7CRoqUuFeMf_IhhoEEURkOZ5TSTDNBiRaPP3kDWFrCrW/s4656/20230715_080631~2.jpg" style="display: inline; margin-left: auto; margin-right: auto; padding: 1em 0px;"><img alt="" border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTO92kTaBAjxzoAXn4IAlVjGcLO6bQDOpOOuN0WN84wgUxJC9ye6wHEiolNghw27BBiQXTQEugxRpV-Fpbwy3-rVeUBstu1zzkFO8bHQ3maLn3yby3k3DP8kZj5y3Cu_pxrlIJABvoRx4X4uf7CRoqUuFeMf_IhhoEEURkOZ5TSTDNBiRaPP3kDWFrCrW/w320-h240/20230715_080631~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>After 10 minutes </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Add 100 ml water, mix and cover. Cook on low heat for 10 more minutes. </li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWrdA_-caOa92CZOJnR1JcWlp0ilSZJEYnKCZVtNYxXfY0OZrEHcA1meFrQeovtAOTceY0jzeEQCxAXlXzL_6kKmGapL8GL0ocSY-rx8RQ1tiz5hk-ZJTmcIhkOtR3kTOdhXnMDvQWPdtza6brhJj4usXqImUe-xxtHdQBy6R8qR7cGR8XC78U4eZCsav/s4656/20230715_081448~2.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px;"><img alt="" border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWrdA_-caOa92CZOJnR1JcWlp0ilSZJEYnKCZVtNYxXfY0OZrEHcA1meFrQeovtAOTceY0jzeEQCxAXlXzL_6kKmGapL8GL0ocSY-rx8RQ1tiz5hk-ZJTmcIhkOtR3kTOdhXnMDvQWPdtza6brhJj4usXqImUe-xxtHdQBy6R8qR7cGR8XC78U4eZCsav/w320-h240/20230715_081448~2.jpg" width="320" /></a></td></tr><tr></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Add remain water, mix. Check for salt and spiciness. Adjust seasoning according to your taste. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs13IYhaLqjLX14vCn61zU5cJHwd1NqloJ9Q5G2fzJzp9cpeUHjFhwMYUMdJsK4czR8PmPCFcB3E6ILIykT5Xfg2W93Gcc55EEY1eB8-Ye2579WAfVKNgLEInGu2cur1tmiz0ZR9eJphgg8sWBVS6tDwrbyVdMq7O8wL_gzgiUz-BZnXac87SyXfpUbHk/s4656/20230715_082531~2.jpg" style="display: inline; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs13IYhaLqjLX14vCn61zU5cJHwd1NqloJ9Q5G2fzJzp9cpeUHjFhwMYUMdJsK4czR8PmPCFcB3E6ILIykT5Xfg2W93Gcc55EEY1eB8-Ye2579WAfVKNgLEInGu2cur1tmiz0ZR9eJphgg8sWBVS6tDwrbyVdMq7O8wL_gzgiUz-BZnXac87SyXfpUbHk/w320-h240/20230715_082531~2.jpg" width="320" /></a></li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QcTMXh6ihBGFHthMl1fMpA46nJ3aFqTBvqWRgGm0IzQ5YdWuxZ1snonHu7KTbNn-lkPhUKgfRBCjfJYOx3ORJw_8lAKs7hf4jCrP7u2vZ3tgAqEp6yqoY65cwIeyBNBZZ7ifqYcwqAO8drhrgoNNGWLDpmCuKqLOVf39FNue3RTvuYY_6_HAWR-M9fAD/s4656/20230715_082626~2.jpg" style="display: block; padding: 1em 0px;"><img alt="" border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QcTMXh6ihBGFHthMl1fMpA46nJ3aFqTBvqWRgGm0IzQ5YdWuxZ1snonHu7KTbNn-lkPhUKgfRBCjfJYOx3ORJw_8lAKs7hf4jCrP7u2vZ3tgAqEp6yqoY65cwIeyBNBZZ7ifqYcwqAO8drhrgoNNGWLDpmCuKqLOVf39FNue3RTvuYY_6_HAWR-M9fAD/w320-h240/20230715_082626~2.jpg" width="320" /></a></div></div><div style="text-align: justify;"><ul><li>Bring the heat to high. Give one last boil. Switch off the heat and immediately remove the cooked vegetable in serving bowl. </li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4B5j5RFpukoxo9bAJV7-u051EYC065vJ1BUHWyRdHC17M08w74ek9dizrEvjI3P-quELA4xSL2yytTP1fY3had_rWcW6YMCfzgDkO7fLxILev62aoEdIpSkkVE_oZ9L0mNNLGNpaU4goc3JbCz_s5SQf9wzawK3vuBaQmupQtXWTsDfT_GT-lRHaAx30/s2686/20230715_091659-1~2.jpg" style="margin-left: auto; margin-right: auto;"><b><img border="0" data-original-height="1862" data-original-width="2686" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4B5j5RFpukoxo9bAJV7-u051EYC065vJ1BUHWyRdHC17M08w74ek9dizrEvjI3P-quELA4xSL2yytTP1fY3had_rWcW6YMCfzgDkO7fLxILev62aoEdIpSkkVE_oZ9L0mNNLGNpaU4goc3JbCz_s5SQf9wzawK3vuBaQmupQtXWTsDfT_GT-lRHaAx30/w400-h278/20230715_091659-1~2.jpg" width="400" /></b></a></td></tr><tr><td class="tr-caption"><b>Pinaloo Thechwani Arbi ki rasedaar sabzi </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Serve hot with wheat flour roti or madua(ragi /finger millet) roti. </li></ul></div><div style="text-align: justify;"><b>Tips : </b></div><div style="text-align: justify;"><ul><li>Always check the hotness of chilli before using. </li><li>Apply oil on palm before peeling Arbi to avoid itching. </li><li>Never add raw Arbi to hot oil. Else the vegetable will cause itching in throat when eaten. Always add Arbi in boiling water with tadka in it. </li></ul></div><div style="text-align: justify;"><b>Suggested Variations:</b></div><div style="text-align: justify;"><ul><li>Gandhreni, Jambu are easily available in kumaoni Kitchen as they are intrinsic part of Kumaoni cooking. In it's absence only hing, jeera abd red chili will be great. </li><li>Iron wok adds the zing to the cooked vegetable so preferably use iron wok. In it's absence any other thick bottom cooking vessel will do. </li></ul></div><div style="text-align: justify;"><b><br /></b></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-23419834470798777952023-06-17T00:15:00.003-07:002023-06-17T00:28:03.496-07:00बैंगन भाजा/Baigan-Bhaja(Pan fried Brinjal) <p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfQDWzi14ayfZVGICI-4zCEmELPxveG7S-jSmLT0qPrZbPEQJqe638Jum5qHhnO7dzmogYUmgKozn3bHaYftiPFwtwL1aNxdkc-3FRbtkAvhdbONknj3UW7KhXeF92k4RSCvvAXaks6m6qRZziB3itbNBty6R3C3fjVzXWzCnVUXROZMUQJFMd330Pg/s3256/20230609_132146~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="2769" data-original-width="3256" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfQDWzi14ayfZVGICI-4zCEmELPxveG7S-jSmLT0qPrZbPEQJqe638Jum5qHhnO7dzmogYUmgKozn3bHaYftiPFwtwL1aNxdkc-3FRbtkAvhdbONknj3UW7KhXeF92k4RSCvvAXaks6m6qRZziB3itbNBty6R3C3fjVzXWzCnVUXROZMUQJFMd330Pg/w400-h340/20230609_132146~2.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Baigan-Bhaja </span></b></td></tr></tbody></table><p style="text-align: justify;"><span style="font-size: large;">Baigan /Brinjal/Eggplant /Aubergine is a versatile vegetable aka "fruit". Roast it, grill it, fry it make vegetable /bharta etc it tastes amazing. The list of different ways it can be cooked is end less. My mother used to make amazing pakodas (fritters with black gram flour). My maternal grandfather used to made stuffed brinjal with dark purple thin long Brinjal. I love bharta made with roasted Brinjal either cooked with onion etc. Or just mashed and mixed with mustard oil and spices. </span></p><p style="text-align: justify;"><span style="font-size: large;">Recently I learnt to make Bhaja from my daughter's cook. I loved this preparation of baigan/Brinjal. Baigan bhaja are very popular in Bihar /Bengal. Usually eaten with daal-bhaat. </span></p><p style="text-align: justify;"><b><span style="font-size: large;">Preparation Time : 15 minutes </span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">Cooking Time :15 minutes </span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">Servings :Makes 10 pieces (depends upon length of Brinjal l</span></b></p><p style="text-align: justify;"><b><span style="font-size: large;">Nutritional value of Bhaja Made from 200 gm of Baigan :</span></b></p><p style="text-align: justify;"><span style="font-size: large;">Energy :150 cal </span></p><p style="text-align: justify;"><span style="font-size: large;">Carbs: 12gm</span></p><p style="text-align: justify;"><span style="font-size: large;">Sugars: 7gm</span></p><p style="text-align: justify;"><span style="font-size: large;">Sodium : 16 gm</span></p><p style="text-align: justify;"><span style="font-size: large;">Potassium : 460 mg</span></p><p style="text-align: justify;"><span style="font-size: large;">Fats: 26 gm</span></p><p style="text-align: justify;"><span style="font-size: large;">Cholesterol :0gm</span></p><p style="text-align: justify;"><span style="font-size: large;">Vutamins : Rich in vitamin C and B6</span></p><p style="text-align: justify;"><span style="font-size: large;">Minerals : Rich in Iron and Magnesium </span></p><p style="text-align: justify;"><b><span style="font-size: large;">Ingredients for Making Baigan Bhaja: </span></b></p><div style="text-align: justify;"><ul><li><span style="font-size: large;">Brinjal Round one:1 (this is also called bharta wala baigan) </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80vKSF1EUca9tcIIQPtcXgsbxWNHpVpAtbGz0O5ryPlzgJB4clrGQjvwIyIuHSC0uqv5jJyw-sDH42ewlChbC35sDz2orRT62X67B19OENW51MVocafmYKy2lf5N4U99xnwJVflWIWzN8xTR8nlEvGlXC_t6xt5cL07JJI3aW-jn0spuAsXTZ2iNyNQ/s2617/20230609_121556-1~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1901" data-original-width="2617" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80vKSF1EUca9tcIIQPtcXgsbxWNHpVpAtbGz0O5ryPlzgJB4clrGQjvwIyIuHSC0uqv5jJyw-sDH42ewlChbC35sDz2orRT62X67B19OENW51MVocafmYKy2lf5N4U99xnwJVflWIWzN8xTR8nlEvGlXC_t6xt5cL07JJI3aW-jn0spuAsXTZ2iNyNQ/w320-h232/20230609_121556-1~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Baigan/Brinjal for Bhaja </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Amchur powder : 1Table spoon </span></li><li><span style="font-size: large;">Salt: 1 Teaspoon (or as per taste) </span></li><li><span style="font-size: large;">Turmeric powder :1/2Teaspoon </span></li><li><span style="font-size: large;">Red chili powder : 1Teaspoon (or as per taste) </span></li><li><span style="font-size: large;">Dhaniya powder : 1Table spoon </span></li><li><span style="font-size: large;">Chat masala 1Teaspoon </span></li><li><span style="font-size: large;">Jeera powder 1/2 Teaspoon </span></li><li><span style="font-size: large;">Mustard oil: 10 ml. (best results are with mustard oil but type of oil can be used as per choice) </span></li></ul></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><b><span style="font-size: large;">Directions For Making Baigan-Bhaja:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Mix all dry spices to make a homogeneous mixture. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLe1AoUmmAmv0QjMlZpFcXOAstAbEFF4MCh9H8AVy5IO8P52PdkRGbOjZbSOMdEAbLuvTqe74Frqing-BuNQduHKEL5Ih3IKwUsIqW2cydUTd5KinP6IXoLGGl2n2jn4vMb4sakakobd7k8gaIaU9LBUC_9iQ0vuF3F4yw6u2J0y5yBleyk0wUuvhLUA/s2441/20230609_122719-1~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="2441" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLe1AoUmmAmv0QjMlZpFcXOAstAbEFF4MCh9H8AVy5IO8P52PdkRGbOjZbSOMdEAbLuvTqe74Frqing-BuNQduHKEL5Ih3IKwUsIqW2cydUTd5KinP6IXoLGGl2n2jn4vMb4sakakobd7k8gaIaU9LBUC_9iQ0vuF3F4yw6u2J0y5yBleyk0wUuvhLUA/w320-h269/20230609_122719-1~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Mixture of spices powder </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Wash and pat dry the baigan. </span></li><li><span style="font-size: large;">Cut 2-3 millimeter thick round pieces. </span></li></ul></div><div style="text-align: justify;"></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi11wMvXceXOcX5MciXYtS8Wl4enlDw8lmoeMo5Toxeaz_zUjq1ySPjN_qPrrwy7Bv6726aIao2gKmsgFN-_EjKbyOcf-qubdOY4Q8lXn6Hl6auWrOIsfBKFwNMRTJnq_vH_ORNrmHRNlcVMOkWZPz9Oq8ILh3pSCvBCVcJLdheIyXeBANoQviGPZEjg/s3120/20230609_130005~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="2370" data-original-width="3120" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi11wMvXceXOcX5MciXYtS8Wl4enlDw8lmoeMo5Toxeaz_zUjq1ySPjN_qPrrwy7Bv6726aIao2gKmsgFN-_EjKbyOcf-qubdOY4Q8lXn6Hl6auWrOIsfBKFwNMRTJnq_vH_ORNrmHRNlcVMOkWZPz9Oq8ILh3pSCvBCVcJLdheIyXeBANoQviGPZEjg/w320-h243/20230609_130005~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Baigan pieces </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Apply dry spices powder mixture evenly on both sides of Brinjal pieces. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJmDfV64ssn9xpw50eflVedDtfvsvxp9yRLHcGEZXYQwcygwd2O9VezgGBUQKRHMJs2iSv_v7zH31d5FUz2NDWAW_VbhG4IUi5OTE3-ofNaCg3oLheRsVKJCGFbn18PixFYTv2_jMD_lq74KzrBVfjohPoep9WvYvcG8h28ER6_PfQX92QZdgePxicg/s3448/20230609_130333~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="3106" data-original-width="3448" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJmDfV64ssn9xpw50eflVedDtfvsvxp9yRLHcGEZXYQwcygwd2O9VezgGBUQKRHMJs2iSv_v7zH31d5FUz2NDWAW_VbhG4IUi5OTE3-ofNaCg3oLheRsVKJCGFbn18PixFYTv2_jMD_lq74KzrBVfjohPoep9WvYvcG8h28ER6_PfQX92QZdgePxicg/w320-h288/20230609_130333~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Baigan pieces coated with spices </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Heat 5ml oil on a nonstick pan. </span></li><li><span style="font-size: large;">When the oil is hot place Brinjal pieces coated with spices on the pan with hot oil. </span></li></ul></div><div style="text-align: justify;"></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq41FQJPlzedzY0-hstWupqg7snurgfMsaV0_Xw6GOExb8r2dNcw9fKw4p4gMbFQijMmvYSas4e2AIfbq5ryV7J_xQ4mkyKRSlXKigOUZSnmc683eg_O1TU2AwaU3qseQUOaTvbenMHk6vsvmo1H1IcIBEUfCrWJ5rC9Frmnwg58uonK1pVGsOC0gzQ/s3130/20230609_130507~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="2818" data-original-width="3130" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq41FQJPlzedzY0-hstWupqg7snurgfMsaV0_Xw6GOExb8r2dNcw9fKw4p4gMbFQijMmvYSas4e2AIfbq5ryV7J_xQ4mkyKRSlXKigOUZSnmc683eg_O1TU2AwaU3qseQUOaTvbenMHk6vsvmo1H1IcIBEUfCrWJ5rC9Frmnwg58uonK1pVGsOC0gzQ/w320-h288/20230609_130507~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Baigan pieces placed on pan with hot oil </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Bring the heat to medium and let then cook till the side on the pan becomes golden brown. It takes approx. 4 - 5 minutes. </span></li><li><span style="font-size: large;">Sprinkle 3-5ml oil on side of pieces facing up (uncooked side). </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeet8f65OMRbKpkv6I9PsRbxTd0mVXLCIOZdTyNJf3UeZDBfSbX4IFasgiQjmFO-G7hoy1VtP1Cv4d1DRUQxZ50Vx3_XBZd5b2PyXHAGXBWGtMblQG7FKoN6tL2332dQadWfLYmx1LA6IAbCFNJMOp3EsEnAPIkQrGEZcan4Ov7QDS1gSa5A7takf8g/s3477/20230609_131001~3.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="3113" data-original-width="3477" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeet8f65OMRbKpkv6I9PsRbxTd0mVXLCIOZdTyNJf3UeZDBfSbX4IFasgiQjmFO-G7hoy1VtP1Cv4d1DRUQxZ50Vx3_XBZd5b2PyXHAGXBWGtMblQG7FKoN6tL2332dQadWfLYmx1LA6IAbCFNJMOp3EsEnAPIkQrGEZcan4Ov7QDS1gSa5A7takf8g/w320-h286/20230609_131001~3.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Baigan pieces cooked on one side </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Flip the pieces and let the other side be now on the pan. Cook on medium heat till the other side also becomes golden brown. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Q3itETzcXaua_xTCAUYaslCrfkV62N75Xmlok-mEo2HinoFt_QaDEVxSOyOFKQIfqyZx4-zRYqAuWZ5ogxE1mBAlIPMAum35vBgPM5r1Sa9x7KkzCmsfb4nSAsfpYAww_cW2mGnuc-f8bKhrW-ciTiC2oVVeXKNKZE1HHQ3UTE95Mq0KE0iY6GgQAA/s3968/20230609_131406~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="3120" data-original-width="3968" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Q3itETzcXaua_xTCAUYaslCrfkV62N75Xmlok-mEo2HinoFt_QaDEVxSOyOFKQIfqyZx4-zRYqAuWZ5ogxE1mBAlIPMAum35vBgPM5r1Sa9x7KkzCmsfb4nSAsfpYAww_cW2mGnuc-f8bKhrW-ciTiC2oVVeXKNKZE1HHQ3UTE95Mq0KE0iY6GgQAA/w320-h253/20230609_131406~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Cooked on both sides</span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Press lightly to squeeze oil from cooked pieces (if you desire so). </span></li><li><span style="font-size: large;">Remove cooked pieces from pan and serve with daal-bhaat. </span></li></ul></div><div style="text-align: justify;"></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPftn6Z1hdsodOXLoJFodpTmguW0qHnrbwDVAX9u4rlPhWwxKyp7UREVAw8goVgRra8cZMKbPDWO6bLV6v_kb3m-5vXPyE_OWp1T1dijeW17zp6hk1XYtFkrelNb_USwzd4VvC6I3lSmhXYK2swTZDmhG2VyaOkhpo5Ejb3-wg_ftdmUtc6l1PfNA82g/s3966/20230609_132154~2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="2950" data-original-width="3966" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPftn6Z1hdsodOXLoJFodpTmguW0qHnrbwDVAX9u4rlPhWwxKyp7UREVAw8goVgRra8cZMKbPDWO6bLV6v_kb3m-5vXPyE_OWp1T1dijeW17zp6hk1XYtFkrelNb_USwzd4VvC6I3lSmhXYK2swTZDmhG2VyaOkhpo5Ejb3-wg_ftdmUtc6l1PfNA82g/w320-h238/20230609_132154~2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Baigan - Bhaja </span></b></td></tr></tbody></table><div><span style="font-size: large;"><br /></span></div></div><div style="text-align: justify;"><b><span style="font-size: large;">Tips:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Baja tastes best when cooked fresh and hot. So don't cook and keep re-heating makes it lose texture and taste. </span></li><li><span style="font-size: large;">Do not keep the Brinjal pieces after cutting they will turn brown. </span></li><li><span style="font-size: large;">Do not put Brinjal pieces in water as they will soak water and will take longer to cook, will leave water during cooking thus will not hold the shape and will taste soggy. </span></li><li><span style="font-size: large;">Apply masala immediately after cutting. </span></li><li><span style="font-size: large;">Start cooking once masala is applied. Keeping Brinjal pieces with masala will make them lose moisture and turn soggy. </span></li><li><span style="font-size: large;">Check while the bhaja is being cooked by lifting the piece slightly. Medium heat for different stove may be different. </span></li></ul></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><b><span style="font-size: large;">Alternate Suggestions :</span></b></div><div style="text-align: justify;"><span style="font-size: large;">None </span></div><div style="text-align: justify;"><br /></div><p></p>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-62064898034179008322023-04-27T23:53:00.001-07:002023-04-27T23:59:25.282-07:00Mushroom-Onion Soup /मशरूम और प्याज का सूप<div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSVzYMZ2D7HuaS9SQwOFuU1N_wRytkY0FiTjVuIBsy0GPOjTs3jK_BCvKAFYuFnCkLyWfqs-ttOKDBTXIKg5bfWtkO57LsRCIhUVyyQWcaDZTHeuSs2NiaJWzFAD9zOAMerWWrfFBm1q632Fu93rltDFVtFKFX6Ld1MNoGw7IE0z8Afdzb605m3_suw/s1321/20230318_113219-2-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1321" data-original-width="1111" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSVzYMZ2D7HuaS9SQwOFuU1N_wRytkY0FiTjVuIBsy0GPOjTs3jK_BCvKAFYuFnCkLyWfqs-ttOKDBTXIKg5bfWtkO57LsRCIhUVyyQWcaDZTHeuSs2NiaJWzFAD9zOAMerWWrfFBm1q632Fu93rltDFVtFKFX6Ld1MNoGw7IE0z8Afdzb605m3_suw/w336-h400/20230318_113219-2-1~2.jpg" width="336" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Mushroom-Onion soup </b></td></tr></tbody></table></span></div><span style="text-align: justify;">Mushroom soups are light on stomach yet filling souostwith great nutritional value. I have already blogged Creamy Mushroom soup and Mushroom soup in coconut milk. Today's post is is the recipe of mushroom-onion soup. It has slightly grainy texture. Pair it with garlic bread or simple plain toast and it will be full meal.</span><div><div style="text-align: justify;"><br /></div><b style="text-align: justify;">Preparation Time :15 minutes </b><div><div style="text-align: justify;"><b>Cooking Time :15 minutes </b></div><div style="text-align: justify;"><b>Servings :4 medium size servings </b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Nutritional value (approx) soup made from 100 gm Mushrooms and 50 gm onion. </b></div><div style="text-align: justify;">Energy : 270 cal</div><div style="text-align: justify;">Carbs : 30 g</div><div style="text-align: justify;">Proteins : 23.5g</div><div style="text-align: justify;">Sugars : 33.2g</div><div style="text-align: justify;">Cholesterol : 30 mg</div><div style="text-align: justify;">Fats : 15.5g</div><div style="text-align: justify;">Sodium : 238.9mg</div><div style="text-align: justify;">Potassium : 1303.7mg</div><div style="text-align: justify;">Dietary Fibers : 2.7 g</div><div style="text-align: justify;">The soup is rich in vitamin B12, calcium, Iron and Magnesium. </div><div style="text-align: justify;"><b>Ingredients for making Mushroom-Onion soup :</b></div><div style="text-align: justify;"><ul><li>Button Mushrooms :100 gm (I use white ones) </li><li>Onion :50-60 gm. </li><li>Butter : 10 gm</li><li>Milk : 500 ml. </li><li>Water : 150 ml. </li><li>Cream : 2-3 Table spoons (optional) </li><li>Pepper powder : 1/2 Teaspoon (white /Black any) </li><li>Salt : 11/2 Teaspoons or to taste. </li></ul></div><div style="text-align: justify;"><b>Directions for Making Mushroom-Onion Soup :</b></div><div style="text-align: justify;"><ul><li>Wash mushrooms. Pat dry them with a cloth. Chop them to small pieces. </li><li>Peel and chop onion to small pieces. </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5iQzVmwuzmpLREczsuZjzSmrbLFhuZRWCfSBHOEpTPhmHtlERb6mJcZ-CgGuKs2pFW9dDu6g3FVFG-SKmcQj2Y4aOtyliDXJRtVls1NBd1Jaht9uM3Ay9VZZtLBbyX3vun7h2UkVBcSjcNSuLjbwyiOYj78nZ_xIKMDoqryQdI_Siqimm6rSC_SwxA/s4160/20230318_101258~2.jpg"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5iQzVmwuzmpLREczsuZjzSmrbLFhuZRWCfSBHOEpTPhmHtlERb6mJcZ-CgGuKs2pFW9dDu6g3FVFG-SKmcQj2Y4aOtyliDXJRtVls1NBd1Jaht9uM3Ay9VZZtLBbyX3vun7h2UkVBcSjcNSuLjbwyiOYj78nZ_xIKMDoqryQdI_Siqimm6rSC_SwxA/w320-h240/20230318_101258~2.jpg" width="320" /></a></div></div><div style="text-align: justify;"><ul><li>In a thick bottom cooking vessel /wok heat 10 gm butter. </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZO61pS28VjNCjT2TIealRypDur7p1suR_JuZa0YmU2z6P2gkYhObJeBwB-RglQwseb64ss9ZIiC4XWpNJI0W-sLAFaonIFhfBMBXzgYeeD_IMqADMK4t9rnsjVFJBqXB2MEBJxKFxmMDVlQsIhUuuqYXol7D0dmQJhUYmdnf2bvBBWTd4IvS4vPafQ/s4160/20230318_101524~2.jpg"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZO61pS28VjNCjT2TIealRypDur7p1suR_JuZa0YmU2z6P2gkYhObJeBwB-RglQwseb64ss9ZIiC4XWpNJI0W-sLAFaonIFhfBMBXzgYeeD_IMqADMK4t9rnsjVFJBqXB2MEBJxKFxmMDVlQsIhUuuqYXol7D0dmQJhUYmdnf2bvBBWTd4IvS4vPafQ/w320-h240/20230318_101524~2.jpg" width="320" /></a></div></div><div style="text-align: justify;"><ul><li>Add finely chopped onion to the hot butter oil mixture and cook till it starts getting golden brown color. </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VcZNQSdGDIS4tCC2Mtt3kAXrRmB-1xEAZLdIM6aEifJFmNc8v3_OTldNgN2_y9BaJ-ZH8bjZOqMm2kk51VteCQxMCqhGZDzB7yQ-gFosjNEb5DdpWxwf5L0MIy6L6t4WtUd4uPreRZBsYxu1PpuOgYn6odd9Y3HCPNI0vR61Xa2L-3Uu1bSFUuqvig/s4160/20230318_101606~2.jpg"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VcZNQSdGDIS4tCC2Mtt3kAXrRmB-1xEAZLdIM6aEifJFmNc8v3_OTldNgN2_y9BaJ-ZH8bjZOqMm2kk51VteCQxMCqhGZDzB7yQ-gFosjNEb5DdpWxwf5L0MIy6L6t4WtUd4uPreRZBsYxu1PpuOgYn6odd9Y3HCPNI0vR61Xa2L-3Uu1bSFUuqvig/w320-h240/20230318_101606~2.jpg" width="320" /></a></div></div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QuBFwqgYagTQHCd9gx0CngQ5engOQ8tfKrEY7RyKS4J41ZOV8xwWQ9dH1FEy_lIWxajAYHlzd2fzhBHGjRFZhGG3eBM9tKzWXXU0gST6XQ3bZH3IzCebRAJ-s4VRqt_jtppcm2JL5ItlTMK9j-yryfc238FG_SkngXQwtPPROMR5jNG_VNsCc_WEpA/s2619/20230318_102424-1~2.jpg"><img border="0" data-original-height="1909" data-original-width="2619" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QuBFwqgYagTQHCd9gx0CngQ5engOQ8tfKrEY7RyKS4J41ZOV8xwWQ9dH1FEy_lIWxajAYHlzd2fzhBHGjRFZhGG3eBM9tKzWXXU0gST6XQ3bZH3IzCebRAJ-s4VRqt_jtppcm2JL5ItlTMK9j-yryfc238FG_SkngXQwtPPROMR5jNG_VNsCc_WEpA/w320-h234/20230318_102424-1~2.jpg" width="320" /></a></div></div><div style="text-align: justify;"><ul><li>Immediately add Chopped mushrooms pieces and cook on medium heat with constant stirring till Mushroom pieces start changing to brownish color and start shrinking </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TDqiBdajJ7kJ2k6Es4skrAVBCIraLPgT-uYlnN5gwo-U41CJnrw6hH-SP4IupMiqBub7ZvbBBlDJQi5T2kxIG15HIhLsZAMW0eSYpmlpWzvfCLh2CRo3x9DWj-WYPsLk-cHTQA8b2QtyOpfYW2gKjWP0BZgRBgdx3ypZzxNgjXmxPEBo4pfz3747fg/s2704/20230318_102517-1~2.jpg"><img border="0" data-original-height="1849" data-original-width="2704" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TDqiBdajJ7kJ2k6Es4skrAVBCIraLPgT-uYlnN5gwo-U41CJnrw6hH-SP4IupMiqBub7ZvbBBlDJQi5T2kxIG15HIhLsZAMW0eSYpmlpWzvfCLh2CRo3x9DWj-WYPsLk-cHTQA8b2QtyOpfYW2gKjWP0BZgRBgdx3ypZzxNgjXmxPEBo4pfz3747fg/w320-h219/20230318_102517-1~2.jpg" width="320" /></a></div></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9ZiDxbtzIHPgzYSUhZHZFJx3hP6vsLCaPqfrILBVWYk1sQyzsd-_PXLeDYexQVfNFsNxypN_tusbO2cuzQBtc362pzDyNEZzXoXbD6zVY3Ij_N-Fgf2_kv2JSv2JkY8WR9xyvDH7TqYLQm3K4F5EqubSsRF70YjfmYLXx11gKXQWYrz_5RD7Xs_qXg/s2430/20230318_103229-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2017" data-original-width="2430" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9ZiDxbtzIHPgzYSUhZHZFJx3hP6vsLCaPqfrILBVWYk1sQyzsd-_PXLeDYexQVfNFsNxypN_tusbO2cuzQBtc362pzDyNEZzXoXbD6zVY3Ij_N-Fgf2_kv2JSv2JkY8WR9xyvDH7TqYLQm3K4F5EqubSsRF70YjfmYLXx11gKXQWYrz_5RD7Xs_qXg/w320-h266/20230318_103229-1~2.jpg" width="320" /></a></td></tr><tr></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Switch off the heat and take out the cooked onion mushrooms mixture in a grinder jar. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiv5I-oLKJ7PE3t4TwQ8QdnIVHpqJ_Bco75f_i7KNdR_4LoA0-SfGX7poIgwuJJgURln6hoPHrAnS0hZU4XgVM6FoX-DxLBiz09qj8KdxUDN4yX4IsZ5ukmo7ZNGZJGQ2VHeuY-u3iKEFEHbrhWqKyF4LG-PADYGXCDimgo_qI6xX-0yobwDYb-qAiA/s2343/20230318_104429-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2012" data-original-width="2343" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiv5I-oLKJ7PE3t4TwQ8QdnIVHpqJ_Bco75f_i7KNdR_4LoA0-SfGX7poIgwuJJgURln6hoPHrAnS0hZU4XgVM6FoX-DxLBiz09qj8KdxUDN4yX4IsZ5ukmo7ZNGZJGQ2VHeuY-u3iKEFEHbrhWqKyF4LG-PADYGXCDimgo_qI6xX-0yobwDYb-qAiA/w320-h275/20230318_104429-1~2.jpg" width="320" /></a></td></tr><tr></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Allow it to cool. When the cooked mixture cooks down pulse it to little coarse paste (not too smooth). </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq-yTRbeCdmw4ml9LqzGiApgLQPySsDjtpY6xeRkI742R_I3LATl9Y1DcY5vH2t7S-bIgSxxpe8YNSGaEAYOEJ-hftewF6IRRaACKQpk1fv95oAqXRQMpikv1E8C_6T5ImRJi9-wcEE-RAfnk4_VlfBrpMnldD-_7r6Wk8JjreldaKEFHa-Fzu-Y7eQ/s2861/20230318_105205-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1748" data-original-width="2861" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq-yTRbeCdmw4ml9LqzGiApgLQPySsDjtpY6xeRkI742R_I3LATl9Y1DcY5vH2t7S-bIgSxxpe8YNSGaEAYOEJ-hftewF6IRRaACKQpk1fv95oAqXRQMpikv1E8C_6T5ImRJi9-wcEE-RAfnk4_VlfBrpMnldD-_7r6Wk8JjreldaKEFHa-Fzu-Y7eQ/w320-h195/20230318_105205-1~2.jpg" width="320" /></a></td></tr><tr></tr></tbody></table></div><div style="text-align: justify;"><ul><li>In a cooking vessel take </li></ul><ol><li>Milk </li><li>Water </li><li>Onion - Mushroom paste </li></ol></div><div style="text-align: justify;"></div><div style="text-align: justify;"><ul><li>Mix nicely </li><li>Keep the cooking vessel with the mixture on medium heat and cook with constant stirring (to avoid formation of lumps or anything sticking to the bottom. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q5DpMoHu0huDcOampyNaYYwyU0_juJC_lAfh5A5MHaR6EV5zYeVo0Gvjqzb0KodQ7bcFDujad4jglMfOgSzkVYB_U153Aeydqs2_rzqrNoZ8g0Xa1zkXWeDfhnXlnUpMnX_ApmrJhBMLg7Zs9o2TZP50wh-ZwNIC3OGPwMdYfFX4RXCtOWay8YpxIw/s2449/20230318_105744-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2042" data-original-width="2449" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q5DpMoHu0huDcOampyNaYYwyU0_juJC_lAfh5A5MHaR6EV5zYeVo0Gvjqzb0KodQ7bcFDujad4jglMfOgSzkVYB_U153Aeydqs2_rzqrNoZ8g0Xa1zkXWeDfhnXlnUpMnX_ApmrJhBMLg7Zs9o2TZP50wh-ZwNIC3OGPwMdYfFX4RXCtOWay8YpxIw/w320-h267/20230318_105744-1~2.jpg" width="320" /></a></td></tr><tr></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Once the mixture comes to boil reduce the heat to low. Add </li></ul></div><div style="text-align: justify;"><ol><li>Salt </li><li>Pepper powder </li></ol></div><div style="text-align: justify;"><ul><li>Mix and cook for 2-3 minutes. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoc91CUTOj-KBAOiPMUeXKnd9vSZk-VKcnd8axnjJ_H3TEntRH2W4Bk-__2vvojYrsj6Ij2os76TlwjHCCRitC0oOBrJepzUp5n2PY4YBggM63Y9i_zJBA_HeD40i4PSUKMuGL_WUHACrGtU7JA0lE6MaNPv1A5yDPVXSoae5H1GaffO7uRwgTB0SaA/s2286/20230318_105835-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2286" data-original-width="2187" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoc91CUTOj-KBAOiPMUeXKnd9vSZk-VKcnd8axnjJ_H3TEntRH2W4Bk-__2vvojYrsj6Ij2os76TlwjHCCRitC0oOBrJepzUp5n2PY4YBggM63Y9i_zJBA_HeD40i4PSUKMuGL_WUHACrGtU7JA0lE6MaNPv1A5yDPVXSoae5H1GaffO7uRwgTB0SaA/w306-h320/20230318_105835-1~2.jpg" width="306" /></a></td></tr><tr></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Switch off the heat. Mushroom - Onion soup is ready. </li><li>To make the texture Creamy add 2-3 tablespoon cream to soup before switching off the heat and mix. </li><li>Enjoy Mushroom - Onion soup with bread croutons /toast /garlic bread </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnipsObSJaUow9rWTMcsqlqb9WFeHWL00xdo9Hx0T83bJnF-dgahKVRjg_8N6LFaGlZ9vowaB2WQDEQPrQ_yzmZIkKvDFYO-FUO66s2puqm7mhRVuDQxyxGsdDfDpW7CluAwe_5jog6oUJMA_c8C0MICzB4XhWz5fBkGdFe87GIPyiB39ETMFpIwQx4g/s1277/20230318_113219-1-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="891" data-original-width="1277" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnipsObSJaUow9rWTMcsqlqb9WFeHWL00xdo9Hx0T83bJnF-dgahKVRjg_8N6LFaGlZ9vowaB2WQDEQPrQ_yzmZIkKvDFYO-FUO66s2puqm7mhRVuDQxyxGsdDfDpW7CluAwe_5jog6oUJMA_c8C0MICzB4XhWz5fBkGdFe87GIPyiB39ETMFpIwQx4g/w400-h278/20230318_113219-1-1~2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Mushroom - Onion Soup </b></td></tr></tbody></table></div><div style="text-align: justify;"><b>Tips:</b></div><div style="text-align: justify;"><ul><li>Cream can be avoided to bring down the calorific value of soup. </li><li>Onions should be cooked just to the stage where they start becoming brown over cooking will spoil the taste and look of soup. </li><li>Take the mushrooms which are fresh, white and firm. Those with black underbelly will change the color and taste of soup. </li></ul></div><div style="text-align: justify;"><b>Suggested Variations :</b></div><div style="text-align: justify;"><ul><li>Fresh herbs like Basil,celery, parsley can be added to the soup just before serving. It enhances the looks and flavor of the soup.</li></ul></div></div></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-2052602416496315972023-04-08T08:28:00.005-07:002023-04-08T08:55:46.832-07:00Shahi Matar Paneer (शाही मटर पनीर) <p></p><p><br /></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi4STpR4Rq3ArR8RIH9wukwreojDvIctmwh3g8mF-oQnoVOhxoRh7Cb1vV3nNwVBipTb7PcZEMu4uw7wCbQAbnms5JXFkHWmXxZwHIoRP3KmD9UGsurcYg-pg-EOGQ7qESRGip6mESALYq2q0GDU-6zWwQyIJgRhPqUPqEH4TMsiqVJdq_gugaVZ_bQ/s3168/20230318_112552-1~3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1578" data-original-width="3168" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi4STpR4Rq3ArR8RIH9wukwreojDvIctmwh3g8mF-oQnoVOhxoRh7Cb1vV3nNwVBipTb7PcZEMu4uw7wCbQAbnms5JXFkHWmXxZwHIoRP3KmD9UGsurcYg-pg-EOGQ7qESRGip6mESALYq2q0GDU-6zWwQyIJgRhPqUPqEH4TMsiqVJdq_gugaVZ_bQ/w640-h317/20230318_112552-1~3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Shahi-Matar-Paneer</b></td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr89X4naSCY67S-DhnUipOyWbbed02MS_ybFqj0Hy5J1ntjnEPbk7XWqHVUp5cUg_5iLFiMAlCSWwHz4UOpd8UeIef8K58lzfEp_d523RuD6QJe6ytLNfucN_WnB_Imwpt5zEyjrX_OPDzC6HEIBUE4Uk1VWmXgHORfb4zbIewkuV349iov4ZhLdxAQ/s2219/20230318_112639~2-2~4.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1345" data-original-width="2219" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr89X4naSCY67S-DhnUipOyWbbed02MS_ybFqj0Hy5J1ntjnEPbk7XWqHVUp5cUg_5iLFiMAlCSWwHz4UOpd8UeIef8K58lzfEp_d523RuD6QJe6ytLNfucN_WnB_Imwpt5zEyjrX_OPDzC6HEIBUE4Uk1VWmXgHORfb4zbIewkuV349iov4ZhLdxAQ/w640-h387/20230318_112639~2-2~4.jpg" width="640" /></a></td></tr><tr><td class="tr-caption"><b>Shahi-Matar-Paneer </b></td></tr></tbody></table><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div><div style="text-align: justify;"><b></b></div></div></blockquote></div></blockquote><p> Shahi Matar Paneer is the savory (sabzi) of green peas and cottage cheese in gravy of Onion, tomato, cashew nuts, almonds and cream. It's rich creamy texture and taste is amazingly good. On special occasions I pair it with lachcha parantha. </p><p><b style="text-align: justify;">Preparation Time: 15-20 minutes</b><b style="text-align: justify;">Cooking Time: 30 minutes (approx.) </b></p><p><b style="text-align: justify;">Servings: 4 Medium servings</b></p><p><b style="text-align: justify;">Nutritional value of sabzi :</b></p><p><span style="text-align: justify;">Energy : 590.0cal.</span></p><p><span style="text-align: justify;"> </span><span style="text-align: justify;">Carbs: 40g. </span></p><p><span style="text-align: justify;"> Fats: 50.0g.</span></p><p><span style="text-align: justify;">Proteins: 31g.</span></p><p><span style="text-align: justify;">Cholesterol : 50.0mg.</span></p><p><span style="text-align: justify;"> </span><span style="text-align: justify;">Sugars: 12.0g.</span></p><p><span style="text-align: justify;">Dietary Fibers : 12.0gm</span></p><p><span style="text-align: justify;">Sodium: 12.5mg.</span></p><p><span style="text-align: justify;">Potassium: 422.0mg.</span></p><p><span style="text-align: justify;">Rich in calcium (paneer itself brings 480.0mg),iron, magnicium, vitaminC, vitamin E and vitaminyB6. </span> </p><p><b style="text-align: justify;">Ingredients for Shahi-Matar-Paneer:</b></p><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Paneer : 100gm </span></li><li><span style="text-align: justify;">Green peas (shelled) : 100g</span></li><li style="text-align: justify;">Tomato :2medium size / 150 gm. </li><li style="text-align: justify;">Onion: 1 Medium size / 150 gm</li><li style="text-align: justify;">Garlic : 4-5pods </li><li style="text-align: justify;">Ginger grated : 1 teaspoon </li><li style="text-align: justify;">Cashew nuts : 10 -12</li><li style="text-align: justify;">Almonds : 8-10</li><li style="text-align: justify;">Bay leaf :1</li><li style="text-align: justify;">Cinnamon : 2cm piece (approx) </li><li style="text-align: justify;">Cream : 100 gm</li><li style="text-align: justify;">Kashmiri Red Chili Powder : 1 Teaspoon </li><li style="text-align: justify;">Red chili powder: 1/2 Teaspoon (optional) </li><li style="text-align: justify;">Cooking oil - 10 ml</li><li style="text-align: justify;">Bautter: 20 gm</li><li style="text-align: justify;">Water: 250ml. (approx) </li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div style="text-align: justify;"><b>Directions For Making Shahi-Matar-Paneer:</b></div></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li style="text-align: justify;">Soak Almonds and Cashews in water for 30 minutes. </li><li style="text-align: justify;">Peel and slice onion and keep aside. </li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s0NOPR9HnIUslqjS0e7vbbfeGam74fPtSxGVp4EcgO-8XV4LIrntKSHfEcIPjrpgqtQFjrGdTZJQnAU_6i1qAsOtPiy5MJw4CptWUViFlTEDbYDTyWzHkb09gSKJC6Ew1VzZAodhSwSYRrzFCXTpzsTsXc0g4a4xMNA1bcVnDSbjiSwyIyM8sgrLZA/s2430/20230318_101947-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2058" data-original-width="2430" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s0NOPR9HnIUslqjS0e7vbbfeGam74fPtSxGVp4EcgO-8XV4LIrntKSHfEcIPjrpgqtQFjrGdTZJQnAU_6i1qAsOtPiy5MJw4CptWUViFlTEDbYDTyWzHkb09gSKJC6Ew1VzZAodhSwSYRrzFCXTpzsTsXc0g4a4xMNA1bcVnDSbjiSwyIyM8sgrLZA/w320-h270/20230318_101947-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sliced onion </b></td></tr></tbody></table><ul><li><span style="text-align: justify;">Chop tomatoes and keep aside. </span></li></ul></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4dRvCPFovC_m9wvuT3yAGirSKiUDSzmq4tzqUkaLGLzp_RmgRD9xjqgx2tFMQa1-jiPANdhJGI8NBn5FNFQNOYCAlWdoqu7lYx16rZSWP-Um5zWBZJAc230-ncpHuSR94dkcR2TnPDEhrwUtDcOUvOtwPE6KGkQ7XVY2ykqVePdX3IZNBDFTsXdtuw/s2340/20230318_103112-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1804" data-original-width="2340" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4dRvCPFovC_m9wvuT3yAGirSKiUDSzmq4tzqUkaLGLzp_RmgRD9xjqgx2tFMQa1-jiPANdhJGI8NBn5FNFQNOYCAlWdoqu7lYx16rZSWP-Um5zWBZJAc230-ncpHuSR94dkcR2TnPDEhrwUtDcOUvOtwPE6KGkQ7XVY2ykqVePdX3IZNBDFTsXdtuw/w320-h246/20230318_103112-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Chopped tomatoes </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Peel the soaked almonds throw the water. Grind the soaked cashew and soaked almonds to fine paste. Add water while grinding in little amounts. Almost 10 ml water will be required.</span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflZmQoG9p5nP88KgmxHlpYcKhpJQX_wipQ-abtwGRqnOOOWcZEMRi9OGNpm0raEPOGzMEdZhV5eez51xI4KRZEUZ-fzPa2DR98STB_ePHk4IX4uHkMtn3AbjCxFwIPnYv48VrH7atsDpc-qkwMsh2bgBDRr_DbHhmwkZ9TRy1S_O4182mro7JKXplJw/s1999/20230318_083820-1-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1520" data-original-width="1999" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflZmQoG9p5nP88KgmxHlpYcKhpJQX_wipQ-abtwGRqnOOOWcZEMRi9OGNpm0raEPOGzMEdZhV5eez51xI4KRZEUZ-fzPa2DR98STB_ePHk4IX4uHkMtn3AbjCxFwIPnYv48VrH7atsDpc-qkwMsh2bgBDRr_DbHhmwkZ9TRy1S_O4182mro7JKXplJw/w320-h243/20230318_083820-1-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Paste of cashew and almonds </b></td></tr></tbody></table></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li style="text-align: justify;">Mix:</li></ul><ol style="text-align: left;"><ol><li style="text-align: justify;">1/2teaspoon Kashmiri chili powder.</li><li style="text-align: justify;">1/4teaspoon salt. </li><li style="text-align: justify;">1/2teaspoon cream. </li><li style="text-align: justify;">Cut paneer to 1inch (approx) squares.</li><li style="text-align: justify;">Apply the above paste on all paneer pieces. Cover and keep aside. </li></ol></ol></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6FzKzVSzm-9O027BdUeSbayG9hNLYQwwFFP9HtOvx3SdeYobigR9LI0Dcq4lrK50AkIeSu7gxzAP91st_SYADz88JsXBh1bSgYh6Pq8UolGHxeVdvhwSl8WjAT0uhTgYZ7t8SKKbi8xRd8B6mZORoApro-4YQ3rZX1zIre-V0-dPRDTrUpNW5mpeqg/s1761/20230318_083807-1-1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1392" data-original-width="1761" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6FzKzVSzm-9O027BdUeSbayG9hNLYQwwFFP9HtOvx3SdeYobigR9LI0Dcq4lrK50AkIeSu7gxzAP91st_SYADz88JsXBh1bSgYh6Pq8UolGHxeVdvhwSl8WjAT0uhTgYZ7t8SKKbi8xRd8B6mZORoApro-4YQ3rZX1zIre-V0-dPRDTrUpNW5mpeqg/w320-h253/20230318_083807-1-1.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Marinated Paneer </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Boil 100 ml water with 1/2 teaspoon sugar and pinch of salt. When water comes to boil add green peas in it and boil for 2-3 minutes. Drain water and keep the boiled peas aside.</span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSmmnGeU9PT4d02wDekYqgVbTb1P-H5HNHzewqK0WZMnkhIQM9QFOabK9L_rXQuYRDZpllqrJKtLfYcPGntRSVpngvSNKE-OjeO4kABj_-Otjv8iqRMj2CP_D8A5TikVBEp6Tq3Aw6skqLhbc8Ny9SGRNh6ID9S-wCtB3ncf1gcTejWxDLW3sj5PhBg/s2790/20230318_083918-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1792" data-original-width="2790" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSmmnGeU9PT4d02wDekYqgVbTb1P-H5HNHzewqK0WZMnkhIQM9QFOabK9L_rXQuYRDZpllqrJKtLfYcPGntRSVpngvSNKE-OjeO4kABj_-Otjv8iqRMj2CP_D8A5TikVBEp6Tq3Aw6skqLhbc8Ny9SGRNh6ID9S-wCtB3ncf1gcTejWxDLW3sj5PhBg/w320-h206/20230318_083918-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Par boiled green peas </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">If you are using preserved peas then skip this step.</span></li><li><span style="text-align: justify;">Heat 10 ml cooking oil in a thick bottom cooking pan /wok. </span></li><li><span style="text-align: justify;">Add sliced onions and cook on low heat with occasional stirring for 2minutes. </span></li><li><span style="text-align: justify;">Add </span></li></ul></div><div style="text-align: left;"><ol style="text-align: left;"><ol><li style="text-align: justify;">Chopped garlic</li><li style="text-align: justify;">Grated ginger </li><li style="text-align: justify;">Cook for another 3-4 minutes or till mixture starts turning golden. </li></ol></ol></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf5nEZxVGmBdWPrzxWRiFwE8QbXrVoOr1EzbEMhkYr_izIFAtO4ztCgUlHPIPjgquLqbLnw-aSreg5bX4A5b4PlNKnqCQjpdGQn1TuDopOUIFxALoxnpdVppwpGwg5hAYoCM8L3wZYQDN7HYXfe2rGj1xuP7G6OD2hYOuY1JTldBAPLplRyM75oWMVw/s2717/20230318_104639-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1840" data-original-width="2717" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf5nEZxVGmBdWPrzxWRiFwE8QbXrVoOr1EzbEMhkYr_izIFAtO4ztCgUlHPIPjgquLqbLnw-aSreg5bX4A5b4PlNKnqCQjpdGQn1TuDopOUIFxALoxnpdVppwpGwg5hAYoCM8L3wZYQDN7HYXfe2rGj1xuP7G6OD2hYOuY1JTldBAPLplRyM75oWMVw/w320-h218/20230318_104639-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Onion garlic ginger cooked </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Immediately add chopped tomatoes </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggJ0fS4ZFkXqcOszLoAnsZp0DoDr0Itpq4o4CnzrzdE6vn7Oyh8_2f26apFSFNYZc1bWbpH1Am6SXaxc02Hw_3dSrURY7AXTF5So_fr54-6bDPupD-N00_V_WC15v8XqT09AyiVE4YVPQDQSrbfQOUsEKgEvCZ1LKzzgFjWjEr_NLl3o5BXyXh0pt_w/s2584/20230318_104706-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1935" data-original-width="2584" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggJ0fS4ZFkXqcOszLoAnsZp0DoDr0Itpq4o4CnzrzdE6vn7Oyh8_2f26apFSFNYZc1bWbpH1Am6SXaxc02Hw_3dSrURY7AXTF5So_fr54-6bDPupD-N00_V_WC15v8XqT09AyiVE4YVPQDQSrbfQOUsEKgEvCZ1LKzzgFjWjEr_NLl3o5BXyXh0pt_w/w320-h240/20230318_104706-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Tomatoes added </b></td></tr></tbody></table></div><div style="text-align: justify;">and cook till tomatoes become soft and whole mixture turns mushy. </div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Allow the cooked mixture to cool. </span></li><li><span style="text-align: justify;">Grind to fine paste. Add little water if required. </span></li><li><span style="text-align: justify;">Heat 10 ml. Cooking oil and 10 gm butter (I used Amul butter) in a thick bottom cooking pan /wok. </span></li><li><span style="text-align: justify;">Add </span></li></ul></div><div style="text-align: left;"><ol style="text-align: left;"><ol><li style="text-align: justify;">Bay leaf </li><li style="text-align: justify;">Cinnamon </li><li style="text-align: justify;">Pinch of nutmeg powder </li></ol></ol></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Cook with constant stirring for 30sec.on low heat. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6W45IXllLc4TbQlss8lxFxvCqTsUtqL8ddtW51enjLhCZOV-LREJTDtuRRICXrnIVzuyrxTSM57t5HjfM9Y-58LN456TttINhUABA9QYP_YFIc7nki3rbAHDZLRN3YFcQuo-qbq1bn4Jr9_0iF92Or9MKFjlV02PJ58ossINJu6nIcWV_xNMVQaWaQ/s4160/20230318_110450~2.jpg"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6W45IXllLc4TbQlss8lxFxvCqTsUtqL8ddtW51enjLhCZOV-LREJTDtuRRICXrnIVzuyrxTSM57t5HjfM9Y-58LN456TttINhUABA9QYP_YFIc7nki3rbAHDZLRN3YFcQuo-qbq1bn4Jr9_0iF92Or9MKFjlV02PJ58ossINJu6nIcWV_xNMVQaWaQ/w320-h240/20230318_110450~2.jpg" width="320" /></a></div></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Add cashew almond paste and cook with constant stirring fir 3-4 minutes. The mixture will change color and start leaving the bottom of wok /cooking pan </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCbJAPRK2goaRD6qKUUd2bHxzoJAEtahHk_zy-DrFdqG_9yKtsnEixZOJoD-MmjI6klVjv_IAtZWqygbKW2wSu_5NNkrAmwDob_qzmgO-wNOH__O1MRC9PpluMnzgHZ01WCKcUzuSqRu-yftj1Y0p4xDydvqStcrBHBJLL5gBvR32pT60vj7bUQNLbg/s4160/20230318_110556~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCbJAPRK2goaRD6qKUUd2bHxzoJAEtahHk_zy-DrFdqG_9yKtsnEixZOJoD-MmjI6klVjv_IAtZWqygbKW2wSu_5NNkrAmwDob_qzmgO-wNOH__O1MRC9PpluMnzgHZ01WCKcUzuSqRu-yftj1Y0p4xDydvqStcrBHBJLL5gBvR32pT60vj7bUQNLbg/w320-h240/20230318_110556~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Almond cashew nut paste added</b></td></tr></tbody></table></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9scZWWZKdsXtX1ob_stIAXwj9mUvkT4s5IcYYY1slw8MYVlDO9UH2htFDzlv91pM0vjIMSIvMgjvbtz0u_HEY7EL3suBk_-u2A-IPZMQLuI4KN8bA5RBuzocwXV4loF2dOWwuZdGgW0pOHG5fTfNteevjpZ815yq8bKx992yvoeeaQoAKGWpjAkPPg/s2854/20230318_110657-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1752" data-original-width="2854" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9scZWWZKdsXtX1ob_stIAXwj9mUvkT4s5IcYYY1slw8MYVlDO9UH2htFDzlv91pM0vjIMSIvMgjvbtz0u_HEY7EL3suBk_-u2A-IPZMQLuI4KN8bA5RBuzocwXV4loF2dOWwuZdGgW0pOHG5fTfNteevjpZ815yq8bKx992yvoeeaQoAKGWpjAkPPg/w320-h195/20230318_110657-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Cooked paste of cashew and almond </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Add the cooked paste of Onion - garlic - ginger - tomato. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4eegG8SvfQH1VRkh9tPLS0Min9g3dwDKXYB6jSNwJB6G9saTTPTcPCu4wfuIttXNZyXWqe6DWT8TT69eSVDa8XOFNgBgGjRZE9RM0d0NJ1r4ES2o_n_BnglLxEhogSAQEMuBUR-agnRmhag6l1EqNd_MjIj93ZFQGN43kbVDGSIaLzeMuLNIS-KtdA/s2718/20230318_110835-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1840" data-original-width="2718" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4eegG8SvfQH1VRkh9tPLS0Min9g3dwDKXYB6jSNwJB6G9saTTPTcPCu4wfuIttXNZyXWqe6DWT8TT69eSVDa8XOFNgBgGjRZE9RM0d0NJ1r4ES2o_n_BnglLxEhogSAQEMuBUR-agnRmhag6l1EqNd_MjIj93ZFQGN43kbVDGSIaLzeMuLNIS-KtdA/w320-h218/20230318_110835-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Onion tomato paste added to cooked nuts paste </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Mix and cook on low flame for 3-3 minutes with constant stirring. Make sure the mixture does not stick to the bottom of cooking vessel. </span></li><li><span style="text-align: justify;">Add </span></li></ul></div><div style="text-align: left;"><ol style="text-align: left;"><ol><li style="text-align: justify;">Salt </li><li style="text-align: justify;">Kashmiri chili powder </li><li style="text-align: justify;">Red chili powder (optional, as per taste)</li></ol></ol></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrzfBe0vDfowsl5T7oBM-Q3EHaKdItUAgs-tm3BFc70veo0jRAX-ZZYouv-YIuZoduZCgnsU3_S1geFHoTkfRjxq5GzydDNErqH5-ZpABUFegWjh2-RfWMgDia8iNtG9Oo1iZe2NqVokrYuhPMMCvIiIGf8p4nAXSljguhp9g2U1svrwSy5pgcmY2Dw/s2845/20230318_110956-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1758" data-original-width="2845" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrzfBe0vDfowsl5T7oBM-Q3EHaKdItUAgs-tm3BFc70veo0jRAX-ZZYouv-YIuZoduZCgnsU3_S1geFHoTkfRjxq5GzydDNErqH5-ZpABUFegWjh2-RfWMgDia8iNtG9Oo1iZe2NqVokrYuhPMMCvIiIGf8p4nAXSljguhp9g2U1svrwSy5pgcmY2Dw/w320-h198/20230318_110956-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Spices added </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Mix and cook on low flame for 2-3 minutes. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAcXG0hHoxd-w0wv_FEL2AW3pmnCYSM27YXZ_fdBauGabO0cXO7GNGhBQ_IbjjYfXCFbzgTtstLnv5FldY-kUi-pR6D-PygIdTH-6Tq-2C6PoVlrDvDr1vvWVw0yDEZYKv-oHb3hW8HT9T9GFrUaPMcnbn6wJ65SPqMkf_Yd6aqTvKVBcDdEedNT7ww/s2681/20230318_111056-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1865" data-original-width="2681" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAcXG0hHoxd-w0wv_FEL2AW3pmnCYSM27YXZ_fdBauGabO0cXO7GNGhBQ_IbjjYfXCFbzgTtstLnv5FldY-kUi-pR6D-PygIdTH-6Tq-2C6PoVlrDvDr1vvWVw0yDEZYKv-oHb3hW8HT9T9GFrUaPMcnbn6wJ65SPqMkf_Yd6aqTvKVBcDdEedNT7ww/w320-h222/20230318_111056-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Onion tomato paste cooked with nuts paste </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Oil will start separation from masala. </span></li><li><span style="text-align: justify;">Add marinated paneer pieces and mix. Cover and cook for a minute or so. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1saMCyTFWk7evuh7EDWjT3sNYPQdE1OAbCUFfq-nCLCFk_rJStTVKI5H0Olr0ZeIahApEZ83OpGcQxtw2rpfDzakXzPCBjdeTxn18dDW3xqAF0mMMPQkiy4KMNbRgLvqRqsICR67f7zcQn_3uxJE5PdTl4-wTNcvlxOoA7fNS9ySY4ZciJzvozhUkg/s2619/20230318_111126-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1909" data-original-width="2619" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1saMCyTFWk7evuh7EDWjT3sNYPQdE1OAbCUFfq-nCLCFk_rJStTVKI5H0Olr0ZeIahApEZ83OpGcQxtw2rpfDzakXzPCBjdeTxn18dDW3xqAF0mMMPQkiy4KMNbRgLvqRqsICR67f7zcQn_3uxJE5PdTl4-wTNcvlxOoA7fNS9ySY4ZciJzvozhUkg/w320-h234/20230318_111126-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Paneer cooked with masala </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Add green peas </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVr3vrr8gBecqXCUGeuoa9ujWZQlUsO-j_6xStTD5Tei6C5s2HHAnIoz8hHQZN5x_PpVDN0B3zPUicJoscCvUMFEbHqFmrB1BcOTGDmVZKc1lI8ENsrPk79okJ3t0voFznLzbevqoik-m9Ksx8FoQ1rBBGJGJJG89zldxRYfMfH51Qsx9iM7yJYJUvQ/s2428/20230318_111215-1-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1623" data-original-width="2428" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVr3vrr8gBecqXCUGeuoa9ujWZQlUsO-j_6xStTD5Tei6C5s2HHAnIoz8hHQZN5x_PpVDN0B3zPUicJoscCvUMFEbHqFmrB1BcOTGDmVZKc1lI8ENsrPk79okJ3t0voFznLzbevqoik-m9Ksx8FoQ1rBBGJGJJG89zldxRYfMfH51Qsx9iM7yJYJUvQ/w320-h214/20230318_111215-1-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Peas added </b></td></tr></tbody></table></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Mix nicely and cook on low flame for 5minutes stirring two three times in between.,making sure masala does not get stuck to the bottom of cooking vessel. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1655" data-original-width="2518" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrenxR71RFKMZ6G-nocMC68Vbn6-Q-19XA9e6cCagCciR_SxqSMYPa5YLbRn_YRHIAZB3ypuMvgLzBlwvRTtBIpsrUWFEAR814x0uTKuWq4o3aWT_oqRdr1S-BmevE87bYQZFVA5nk2hUHqYJ-RiHo4Csi5K7RKlCvdaaoEQhqDtUl-PIY6iuAnXA1vw/w320-h210/20230318_111553-1-1~2.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Paneer and peas cooked in masala </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Add 200 ml water and bring the flame to high. When the mixture starts boiling bring the flame to low and cook for 5miuntes with occasional stirring. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCsIfC-GsJHFR7SHscZTaFFfB-eh2G7NZjNCsR3KlLnS1jRGLJ3F54EUIcAmNgPLlxrOoztmr54CQK-hFxMti6lyoPVUiadGw7oTrJTc-8kNsDRR-wYkyKBJf0irYd9YkODTV0IlVIFpeQzwXV_kPHRgl0bIbOCj3vWngiuK9A6A30XthHQGTgPDSlA/s2333/20230318_111702-1-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1537" data-original-width="2333" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCsIfC-GsJHFR7SHscZTaFFfB-eh2G7NZjNCsR3KlLnS1jRGLJ3F54EUIcAmNgPLlxrOoztmr54CQK-hFxMti6lyoPVUiadGw7oTrJTc-8kNsDRR-wYkyKBJf0irYd9YkODTV0IlVIFpeQzwXV_kPHRgl0bIbOCj3vWngiuK9A6A30XthHQGTgPDSlA/w320-h211/20230318_111702-1-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Water added </b></td></tr></tbody></table></div><div style="text-align: justify;"><br /></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpK6XUU4RLKNYkIzRMsr19N99SYhALLa__HPUAfjgvtQZo4hMc0KH_dJWdTJZTLzwDKp6PlMzEliokkh6VjxXev4DZ_r9NWobGdb6F7qTIdo8K76plAI-ufdKvm7wASt9uxXsFYbsOUXYx8CIMS7wamdkYErU68_zgNOkkxsCtn92nSfFR9xAE8I2og/s2759/20230318_111709-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1812" data-original-width="2759" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpK6XUU4RLKNYkIzRMsr19N99SYhALLa__HPUAfjgvtQZo4hMc0KH_dJWdTJZTLzwDKp6PlMzEliokkh6VjxXev4DZ_r9NWobGdb6F7qTIdo8K76plAI-ufdKvm7wASt9uxXsFYbsOUXYx8CIMS7wamdkYErU68_zgNOkkxsCtn92nSfFR9xAE8I2og/w320-h210/20230318_111709-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Cooked to required consistency </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Add cream and cook on high flame for 30 seconds</span></li></ul></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rG9vTQ8qVDLpWVogK-LHooFBfQKWRZVTxj0QmglNCCAr0zcGSONKr-7WgCuHaXn67Glfo8LBZRKKb7zfpy6y4Zr7FRYqJPDu_Ff0rBjv2cbE2N1B7b7rFB0f4oLXk6HmZfRrKJa0s8m6NNeKZwmGeiTqQ-t9Xiexg0nYmm003pknDdT3rA702eLocg/s2363/20230318_111850-1~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2116" data-original-width="2363" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rG9vTQ8qVDLpWVogK-LHooFBfQKWRZVTxj0QmglNCCAr0zcGSONKr-7WgCuHaXn67Glfo8LBZRKKb7zfpy6y4Zr7FRYqJPDu_Ff0rBjv2cbE2N1B7b7rFB0f4oLXk6HmZfRrKJa0s8m6NNeKZwmGeiTqQ-t9Xiexg0nYmm003pknDdT3rA702eLocg/w320-h286/20230318_111850-1~2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Cream added </b></td></tr></tbody></table></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX9JH6YwhSlIxPk-SWjaS6CXAwcJfJNDQKyIq0AAArmi0zR4RGs6f8rx9bPNMASFh0RAIVyKl-sm9tWOfFRZgCw7KutGilzAmUjka5k1uSt8f0Tft931wnT7RMzt54xdJ6yk5O9JAt_QhCz1HSN1ckxT2-H53Yb0Hqq5OyN_oh-po44EQaC-qO6bW4g/s2714/20230318_111947-1~3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1731" data-original-width="2714" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX9JH6YwhSlIxPk-SWjaS6CXAwcJfJNDQKyIq0AAArmi0zR4RGs6f8rx9bPNMASFh0RAIVyKl-sm9tWOfFRZgCw7KutGilzAmUjka5k1uSt8f0Tft931wnT7RMzt54xdJ6yk5O9JAt_QhCz1HSN1ckxT2-H53Yb0Hqq5OyN_oh-po44EQaC-qO6bW4g/w320-h203/20230318_111947-1~3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Shahi Matar Paneer is ready </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Adjust seasoning. Cover and let it cool. </span></li><li><span style="text-align: justify;">Shahi-Matar-Paneer is ready to be served. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi4STpR4Rq3ArR8RIH9wukwreojDvIctmwh3g8mF-oQnoVOhxoRh7Cb1vV3nNwVBipTb7PcZEMu4uw7wCbQAbnms5JXFkHWmXxZwHIoRP3KmD9UGsurcYg-pg-EOGQ7qESRGip6mESALYq2q0GDU-6zWwQyIJgRhPqUPqEH4TMsiqVJdq_gugaVZ_bQ/s3168/20230318_112552-1~3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1578" data-original-width="3168" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi4STpR4Rq3ArR8RIH9wukwreojDvIctmwh3g8mF-oQnoVOhxoRh7Cb1vV3nNwVBipTb7PcZEMu4uw7wCbQAbnms5JXFkHWmXxZwHIoRP3KmD9UGsurcYg-pg-EOGQ7qESRGip6mESALYq2q0GDU-6zWwQyIJgRhPqUPqEH4TMsiqVJdq_gugaVZ_bQ/w400-h198/20230318_112552-1~3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Shahi - Matar - Paneer </b></td></tr></tbody></table></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Take out in serving bowl. Dress it with Chopped coriander leafs. Serve with Roti /parantha /lachcha parantha. </span></li><li><span style="text-align: justify;">For giving it the vibrant red color add 1 teaspoon red kashmiri chili powder (which gives color and flavor to gravy but does not increase the spiciness in gravy. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkbdTF3wbcdNsxavG7nQpK1xg90EVCgKoNy90UfnSR85Z7Bi4e3F-HeKtscGwOHauhtVthiJ49Th19aFP11XhhHcsfl87G_qXa5Yn5K71Y5B6e_lqOKL4Pl_v5qizYNDTWpnUVl4yE3T9xHOi3h74GT6mMlYeOQE-bMBurVEf9n2Uha12HvRV3RT9jw/s2528/20230318_112639~2-1~3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1400" data-original-width="2528" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkbdTF3wbcdNsxavG7nQpK1xg90EVCgKoNy90UfnSR85Z7Bi4e3F-HeKtscGwOHauhtVthiJ49Th19aFP11XhhHcsfl87G_qXa5Yn5K71Y5B6e_lqOKL4Pl_v5qizYNDTWpnUVl4yE3T9xHOi3h74GT6mMlYeOQE-bMBurVEf9n2Uha12HvRV3RT9jw/w400-h222/20230318_112639~2-1~3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Shahi - Matar - Paneer (with extra Red kashmiri chili powder) </b></td></tr></tbody></table></div><div style="text-align: justify;"><b>Suggested Variations :</b></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Water melon seeds and musk melon seeds one tea spoon each can be soaked along with almond and cashew. </span></li><li><span style="text-align: justify;">Two teaspoons of raisins can be soaked and ground almond with nuts to give a fruity sweet touch to gravy. I avoid it due to diabetes. </span></li><li><span style="text-align: justify;">Fresh cream (malai) can be used in place of canned cream. </span></li><li><span style="text-align: justify;">Roasted or fried pieces of almonds and cashew can be used for dressing to give rich and Nutty taste. </span></li></ul></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: justify;"><b>Tips :</b></div></blockquote><div style="text-align: left;"><ul style="text-align: left;"><li><span style="text-align: justify;">Throw away the water in which nuts (or nuts and seeds) are soaked else the paste will not get nice white color. </span></li><li><span style="text-align: justify;">Make sure at no stage the masala sticks to bottom of cooking vessel else it will get burnt spoiling the color, flavor and taste of gravy. </span></li></ul></div><br /><div style="text-align: justify;"><br /></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-72316402078092869872022-02-23T03:29:00.000-08:002022-02-23T03:32:03.964-08:00Stuffed Parantha of Gahat (Hulga) /गहत के परांठे (Indian flat bread stuffed with horse gram) <p></p><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1710" data-original-width="2925" height="234" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHd4HYvU8p10LksCF9k5iCALVXGmr0qkJ2eX2BoWEqXopZbfKiwnXhYz7fjAWwH4tLVxNWeUhXAZ4-Ay3_a9o7zyXrvnERwhnsFetfnIQ0fQB5T9s32I_4oZMui4V-G4u5hdsnQjQWDDOT1-EMecpyu-gOBog3Qo3pGCTN6D_-V1p31hRAsFh4XBK2Bg=w400-h234" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Horse gram stuffed Paranthe with sabzi and Bhange ki Chutney </b></td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHd4HYvU8p10LksCF9k5iCALVXGmr0qkJ2eX2BoWEqXopZbfKiwnXhYz7fjAWwH4tLVxNWeUhXAZ4-Ay3_a9o7zyXrvnERwhnsFetfnIQ0fQB5T9s32I_4oZMui4V-G4u5hdsnQjQWDDOT1-EMecpyu-gOBog3Qo3pGCTN6D_-V1p31hRAsFh4XBK2Bg=s2925" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span><span style="font-size: medium;"><div style="text-align: justify;">Macrotyloma Uniforum is the botanical name of horse gram a legume widely grown in Asia. Like all other legumes it is rich source of protein and fibers. In India it is known by different names like Gahat in kUttarakhand), Hulga, Kuleeth etc</div></span><div><div style="text-align: justify;"><span style="font-size: medium;">In Uttarakhand many local delicacies are made from it namely phana (फान), Dubke, Ras and stuffed roti or parantha. The recipe for making stuffed parantha of Gahat is along with nutritional values is written in this article. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Preparation time :</b></span></div><div style="text-align: justify;"><span style="font-size: medium;">8 to 10 hrs soaking </span></div><div style="text-align: justify;"><span style="font-size: medium;">10 to 15 minutes grinding<b> </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Cooking time :</b></span></div><div style="text-align: justify;"><span style="font-size: medium;">15 to 20 minutes for making stuffing </span></div><div style="text-align: justify;"><span style="font-size: medium;">8 to 10 minutes for making each parantha </span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Servings :</b></span></div><div style="text-align: justify;"><span style="font-size: medium;">Makes 6 medium size Paranthas </span></div><p></p><div><div style="background: white; line-height: 16.5pt; margin-bottom: 9.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 9pt; text-align: justify; vertical-align: baseline;"><span face="Arial, sans-serif" style="color: #212121;"><span style="font-size: medium;"><b>Nutritional value of Paranthas (6) made using 100 gm Gahat and 150 gm Atta. (approx.) </b><o:p></o:p></span></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Energy : 885 cal <o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Moisture: 12 gm.<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Proteins: 45 gm.<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Fat: 20 gm.<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Fiber: 25gm.<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Carbohydrates: 157gm<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Sodium : 7mg </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Minerals: 3gm.<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Calcium: 335 mg.<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Potassium: 500 mg </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Phosphorus: 311mg.<o:p></o:p></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Iron: 12mg.</span></div></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">If you are making smaller Parathas thus number of Paranthas will be more. </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">For nutritional value of one parantha divide the above nutritional value with number of Paranthas. </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><span><b>Ingredients Required for Making Gahat ke Paranthe / Horse gram stuffed Parantha :</b></span><span> </span></span></div><div class="MsoNoSpacing" style="text-align: justify;"><b><span style="font-size: medium;">For stuffing :</span></b></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Gahat /horse gram /Hulga: 100 gm</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Cumin seeds : 1 Teaspoon </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Garlic : 4-5 cloves (optional) </span></div><div class="MsoNoSpacing" style="text-align: justify;">Garam masala : 1 Teaspoon </div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Fresh Coriander Sprigs: 2-3</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Salt : 1 Teaspoon or to taste </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Red chili powder : 1/2 Teaspoon </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Asafoetida (hing) :1pinch</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Cooking oil/ Ghee : 2 Table spoon </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><b>For making dough for parantha : </b></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Atta (Whole wheat flour) : 150 gm</span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Salt : 1/2 Teaspoon </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;">Water : 150 ml approximately </span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><b>4 5 teaspoons melted ghee or cooking oil for making parantha. </b></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><b><br /></b></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><b>Direction For Making Gahat ke Paranthe :</b></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><b>For making stuffing :</b></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Clean and wash Gahat /horse gram /Hulga. Soak overnight or at least for 8 hours.</span></li><li><span style="font-size: medium;">Wash with water two or three times. </span></li><li><span style="font-size: medium;">Pulse the soaked Gahat in grinder - mixer using as little water as possible to make fine paste. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9y30DDMCbOThhq4Q_MFvsh3J-O4lIMoUQiV858dh7lPtyeEohfoftig0_mnch0OhZkf_GpKgkQyRHrMC6sfYWN4lU3T6_LUUJUfGnJyZqsRz-xyrRlOQxtCUKca3L12d_Ul8LL5uL7yscQZF4JN_KnijKNy4GXV3fvUS493lV2IndgyBw16UA4t_Iyw=s320" width="320" /></div><div class="separator" style="clear: both; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9y30DDMCbOThhq4Q_MFvsh3J-O4lIMoUQiV858dh7lPtyeEohfoftig0_mnch0OhZkf_GpKgkQyRHrMC6sfYWN4lU3T6_LUUJUfGnJyZqsRz-xyrRlOQxtCUKca3L12d_Ul8LL5uL7yscQZF4JN_KnijKNy4GXV3fvUS493lV2IndgyBw16UA4t_Iyw=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium; text-align: left;"></span></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Peel and chop garlic cloves finely. </span></li><li><span style="font-size: medium;">Chop green chili abd fresh coriander sprig. Keep aside for further use. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Heat 2Tablespoon (8 to 10 ml) in a thick bottom non stick cooking pan or wok. </span></li><li><span style="font-size: medium;">When the oil is hot add </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><ol><li><span style="font-size: medium;">Finely chopped garlic </span></li><li><span style="font-size: medium;">Cumin seeds </span></li></ol></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCxCS_M0T-PHYTV2jZEL7_EOc5zdXCeMQyfqqOvGW_sRByHP4Q27knojf8s9xZ7i5bh7mhLVkn3A91dDP7-IyyofxP5Etz4oC5FcU3x6bztqplgDdrE4vdzinSbUX2mduvI0g4k6ot51t8Dj24a2PN1gNLHizEJH-gCxcCdct6yfTNL0OdLOmDcPlRSQ=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Cook on low heat till garlic starts getting brown color. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="1744" data-original-width="2328" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg25QC8JAcVp0QQCnNHBVS-rdgwr5SfD-op9URAoQuBMAI7vnUtMU-UDKQM1VkPiXCV5CcggJQN66MbLvES8DIuxWBB3BUiDVcYVpxKjsWQbxev-OiX8G3jLcWxgUQiFoagALClL0ccmQmKOBYpjRVAHgWKQR7XwNIJX66VEU9I-p2zKwt9zCsMfC560A=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Add Asafoetida and stir </span></li><li><span style="font-size: medium;">Add paste of soaked Gahat and mix. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="1744" data-original-width="2328" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEix-0Au9VHJApV3siPc_uv9tTFqbCiTffOM-wcYBLmSmeVY7Basfgui7PtYNqMsfb_bD48aKH7D2wUtFS30fE-Vz-O10xfPSjOqGn9dy_SfMJ4SaGyRairiQW7l3P_2-aTTNuOD53V3lA3K3K9UmdLWhG1R5vUyI1xqY9Yrfo57lsXqo5G54nxTUgsTog=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Add </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><ol><li><span style="font-size: medium;">Salt </span></li><li><span style="font-size: medium;">Chili powder </span></li><li><span style="font-size: medium;">Turmeric powder </span></li><li><span style="font-size: medium;">Garam masala </span></li></ol></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Mix nicely and cover. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="1744" data-original-width="2328" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtJIr-74iR1cR3S18_IMGXsUnc4yueirfZBRBe5cPu8RHAp9PGe7s6rDxS9n-TsmYRMxDc3fVlulxPZ1bAlCADbgOjcuMSchEP4tYScUZrbUnQaUQVQFjqoBm__I1lckixWFebJ0pLdPTT9PoXmsb5LQW76eyMrfTupyyxzcLzqM8pt3skvESYQ_YB-g=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Cook on low heat with occasional stirring and turning over the cooking paste for even cooking. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOWr17Agx7MrfXVGJFX2a7myaqajyRzOfD-ZqEAGYa5WIeRq7K9VwN_Z0XPN6mqoUQPrtRukWr3ivDSW0R_P94R1JWJrgR8H1hdVgnVo9udbC4OtIGRc6UmLrHFqCaqKzzAHmAbLjkXUDsDCITY-zTBCdUvCrWde4DjGfI769PFhxvVb9qJo8WulWQ9A=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">After 10 to 12 minutes the cooked paste will start leaving the edges. </span></li><li><span style="font-size: medium;">Sprinkle 10 ml water and scrape the dal stuck to sides and bottom of pan /wok. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiRXGa_mbSsnUkbtPsI0YrsuikMZCHWSDBX_Fndx9DF-zJUg4o_eVKGZpw84op7NDu62WW8GcGIJcH7YiWAnJbnD4QMTmdmfYfbrlszOXmAqEVQHMl_OROx8rEpwp0smp2ru7RxGaQYmEngJ3YZ-Ks22pp-Cd37LebXo95u9xs9iF3bc75Oh3YnovG5hg=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Cook for 2 more minutes with regular stirring and turning over the dal paste. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjy2MRQbLfiQ6zwhVmkb6D0ttCVxEbeg21gUL2KnrGsK81p51bqWX2Hyxjo9MIEPiUs4pcnKvLCPVQK20XwXeJ6AbevitW9CeNwf6XnI4lMjfB_KciXILBgt5JHBNGPHaflkKJpbB4Z61UM_MgT93r4UEExmykANTDtjFkelCtOHTXIAL-1W3ez_RUsIA=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Gahat paste will be nicely cooked with spices. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUu4B37UGtJXOk7yJGn6oxbB8qvIN0axsBHTyrhIuyXvehz8fgKZyOB0udyFaKRmLIdQ-Rz8kearSrGWMsd2NTSGspiE3a_ut5HjwAiBDMC12-I_grMcsBOb84IFoUgTQuZWsqxtoQPvfRRe1vKQbK8dOqHH5wnvCZy7UIZ80shFzsAuR8UjwPIOFnIw=s320" width="320" /></div></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Remove in a container,and add Chopped coriander springs. Cover and let is cool. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1908" data-original-width="2621" height="233" src="https://blogger.googleusercontent.com/img/a/AVvXsEha5nrxAF4c8cZKBn_IGLdsd_skFaykzsAsESLr0TDT-6Gh28JN1s2A953nmpHe-EJkRd365gItd6J8pq_Qr_ZRYgfdwAtmJxfdj-DYJHuSnq-Tnzq5I57WkYVDt0lzVV9FDorbZvIhwGwK2GKgbRsvsIn9l5JW0JQfTt933PGlGrNchgqU3oYzqSHsMA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Gahat Stuffing for Parantha </b></td></tr></tbody></table></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Stuffing is ready. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><b><span style="font-size: medium;">Making Dough :</span></b></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Take atta in a big plate or bowl, make a well in the centre, add salt and oil /ghee in the well and mix everything nicely. </span></li><li><span style="font-size: medium;">Add water in little portion and mix. Gather the wet atta into a ball and knead.</span></li><li><span style="font-size: medium;">Keep adding water in small portions while kneading till a soft, pliable dough is obtained. </span></li><li><span style="font-size: medium;">Cover and let it stand for 10 minutes.</span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><b><span style="font-size: medium;">For making Parantha :</span></b></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Divide the stuffing into 6 portions. Or more if you want smaller Paranthas. </span></li><li><span style="font-size: medium;">Divide the dough into same portions as that of stuffing (6 or more) </span></li><li><span style="font-size: medium;">Apply dry atta to the dough ball and roll it to 6 inches diameter (like a small plate size). </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhevvy056yiiFzJ12iHudjNz6YEoHGPMQBxh0PnMah8gqvI5o-dqusRdwJX387wTbnGToHeAI0C9o_bRu8VgaJrm2Y3xsJDLiOx1qBvH356NTxHkC-aNjJZaGs4A1fTyWTzhWdl690UNqPq6VaIl8whE-bjl3-rABkDfL2C311CXFfbtaunUsmo-83QQg=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Rolled dough before filling the stuffing </b></td></tr></tbody></table></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Place the stuffing in the center of the rolled dough and spread it little. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9ox_s8YPDsjZtOaQXTMYEYyBLm7vUEItSUlQXmI5GjUmhvXGamPjczf-ZFioTDttttrHmIbCEuLoXeHnjlumq36xDRPpZM-avAMnepXaJntxcfdSZcUrDqdR7NxHqiUFzRqO1__J_Y0Bkdkyd410ZoaV_w7tdKtpDo0Ez3DWO_LorUCLVQdu1ejgGjQ=s320" width="320" /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9ox_s8YPDsjZtOaQXTMYEYyBLm7vUEItSUlQXmI5GjUmhvXGamPjczf-ZFioTDttttrHmIbCEuLoXeHnjlumq36xDRPpZM-avAMnepXaJntxcfdSZcUrDqdR7NxHqiUFzRqO1__J_Y0Bkdkyd410ZoaV_w7tdKtpDo0Ez3DWO_LorUCLVQdu1ejgGjQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhiZg4mSJzprDCj6OQB4kLT1okCKn-mcezcE4cd_xxV9awPq58Omu2Iri21nkA2x6OyjgnMqNksCXgfNuZf2CHAIUgvRvmDq3lByqucQGu6rzWdJtSHjEj9kD4TNrnVAFngONefrArmJ13vJQj69DgJc_rbhmg6FaWLIatXAfMY7nW-y8TZ7dpH51Xr2Q=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Gahat stuffing filled dough ball </b></td></tr></tbody></table></div></span></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Gather the edges and seal them nicely. </span></li><li><span style="font-size: medium;">Sprinkle little dry atta and roll carefully to 6 to 8 inches diameter round. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1g0TuAyahnVCmRhmWlE_XVofkpG3M0ZF8owObQ9A1umfNY68HMeCXCyFJmdlhhFDhgADefU78KhTyuzB8-utbOoihgOeMZRGUZfda62I7dTpFVM05Cnv-tZvOBSm7_bxHbcybbumZDNfP56TvOSw360jZxHDoaOQbBesvxzVaBxMInQzYt928ABjqFA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Rolled Gahat stuffing filled dough </b></td></tr></tbody></table></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Heat a Tawa /cooking plate and place the rolled parantha on hot Tawa. </span></li><li><span style="font-size: medium;">Cook on medium heat on one side till pink dots start appearing. </span></li><li><span style="font-size: medium;">Turn over the parantha and cook on other side also. </span></li><li><span style="font-size: medium;">Apply 1/2 teaspoon oil /ghee on both sides and cook, pressing the parantha with a flat spoon /laddle,till it becomes pinkish brown and crisp on both sides. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1858" data-original-width="2691" height="221" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUgtbBa_fAGLCwGc1Ts33PyJnS5NLzJhtSz5RGFufLVCZQxbfKzjuQ46sQv_KeQlu7scooXf6QhupdMaaDY2HEg4WKrZ3_oj7wzN8x_9IhlbR9pTC9F-fEAlqLFMFQw9HsYQ-qIt6SKGHhAdB1ALFP6auoa2wEjEDlzdo7x0puuoFJmXP5BvgaXnreeA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>गहत के परांठे /Horse gram stuffed Paranthe </b></td></tr></tbody></table></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Gahat ka parantha is ready to be enjoyed with chutney. I love pairing it with Aloo-tamatar ki sabzi and Bhange ki Chutney. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1710" data-original-width="2925" height="187" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNNuwvHi2rCgtpKDiQE28jiwpHFvzAFxOc3ndTFu5VYA8cXO6IUbetXNJH7EvglvCPKkyI85ICGGTrXcNNsNbpbTMUWvJxgt3-IgU13NyLPhrDgOJc9Zz7KaKfVRYemUyP0HVGqmKJb45u-nmBE0jWQpaTtdCliJcrcOLS93XqRJqBZRsVHDBoD3jlLg=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>गहत के परांठे, आलू टमाटर की सब्ज़ी और भांगे की चटनी </b></td></tr></tbody></table></span></div><div class="MsoNoSpacing" style="text-align: justify;"><ul><li><span style="font-size: medium;">Another method is to make a cup shape of dough fill it with stuffing gather the edges, seal and roll after sprinkling some dry atta on both sides of stuffed dough ball. </span></li></ul></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsdpCFtUXflyCpH3w5TKn-S0g5rKW8bUk-hm5zyRwAiPdHpF9mKieo0SgI7pGXt9bmYWgH2XSBXFjBFo3ZmEJtUh-xeA2G24mHm4U1YznyTa7owXCvs9gXqSkWgkbokwxEJZDoHd5meMJsableVX3L9QVynER2ha9vkwMFRNqYbl1omHFOK8oL97kQyQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Cup of dough </b></td></tr></tbody></table></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhH8gium99NYK3SzNOJ0KjNhMiDAzyc0pj6hCGBemQBmvos3GjsUFXNTINoxXRBTJlgcEMcKwrEHSDDPRV9Lqg2h-JFxrZfr8kY16eucbyPYFGyjWnSdxl7Q22RPOUq8hxgXwqrYIIGpBMu37LDC8fFWQqDfn-eoBycvlsuOUzK75sVtFhLIy7lsY4YUA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Gahat stuffing in dough cup </b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhH8gium99NYK3SzNOJ0KjNhMiDAzyc0pj6hCGBemQBmvos3GjsUFXNTINoxXRBTJlgcEMcKwrEHSDDPRV9Lqg2h-JFxrZfr8kY16eucbyPYFGyjWnSdxl7Q22RPOUq8hxgXwqrYIIGpBMu37LDC8fFWQqDfn-eoBycvlsuOUzK75sVtFhLIy7lsY4YUA=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><div><br /></div></span></span></div><div class="MsoNoSpacing" style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhi4ROCJYBRwGTsrAbxDm_pFdU-lzZHdTnfSNUTzMf2whuOBJnAj2CFG9vbdekERbp4OO-T2DkNqQg-6HMI128JWJnLHBtYf_1bpoHAJCgk247r-KzWKLUu9nLyojDlg2K-2seB2-SqoCo6v7gNdacuFKwxbCII0NsdvKzhbl4Z588OrTRVDERBW9TP0A=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Gahat Stuffed dough </b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhi4ROCJYBRwGTsrAbxDm_pFdU-lzZHdTnfSNUTzMf2whuOBJnAj2CFG9vbdekERbp4OO-T2DkNqQg-6HMI128JWJnLHBtYf_1bpoHAJCgk247r-KzWKLUu9nLyojDlg2K-2seB2-SqoCo6v7gNdacuFKwxbCII0NsdvKzhbl4Z588OrTRVDERBW9TP0A=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgRoGlSCYTzG_bkqlrEjZzgYKXsifpV6GgdbR7CLvnbMIPGxUhaNkaocsJzpFSY4MuoFm5X_1FwjFcAqH0cY569FaYDQSUgdd2TPUZ5pJshwwGAonWTtoJVjpRhJHdCfouiehtnwYnWWPRpcn4nSyuaRNGZEj_kjJbtIR_hdaox1CnIbTG3j0aSzMRRlg=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b> Stuffed dough rolled </b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgRoGlSCYTzG_bkqlrEjZzgYKXsifpV6GgdbR7CLvnbMIPGxUhaNkaocsJzpFSY4MuoFm5X_1FwjFcAqH0cY569FaYDQSUgdd2TPUZ5pJshwwGAonWTtoJVjpRhJHdCfouiehtnwYnWWPRpcn4nSyuaRNGZEj_kjJbtIR_hdaox1CnIbTG3j0aSzMRRlg=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi__GB748JQIU2kFZYJNl_Udebcpk8p-ElKgytrl30_S5xIMLUavnF89QrKmoYVFQyTCFgKEffKnH-DsDC-p86EvYxYlxl46kqpizePvQHZT3nT3mhGKejORg3vRF97GVPzfQh-0X8cai4VO629SyImzlbh3SydPlJBLcUtcPWIcYJgsbaH1SdQhne2fQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Flip side view </b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi__GB748JQIU2kFZYJNl_Udebcpk8p-ElKgytrl30_S5xIMLUavnF89QrKmoYVFQyTCFgKEffKnH-DsDC-p86EvYxYlxl46kqpizePvQHZT3nT3mhGKejORg3vRF97GVPzfQh-0X8cai4VO629SyImzlbh3SydPlJBLcUtcPWIcYJgsbaH1SdQhne2fQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><div><b>Tips:</b></div><div><ul><li>If some of the stuffing gets stuck to sides and bottom of pan, just put some water heat it till it boil then add all of it to the prepared stuffing. </li></ul></div></span></span></span></span></div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVz4lucywOXWbFVs32XEPa80kcbQPtHpT4IclmJJURatJrdli9_x4zNrzNAGANVxuParSZH41m2MipxZeUzWvk1iTTiw0JbeerbF-uWRLoKhMRuuOt1kfqFiG9yQADphsusWRTCZ5Cyxc0137lwU90cKIOuT5eMR__wz2Tfrwy95AiOgUGAm_Fi8gExg=s320" width="320" /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVz4lucywOXWbFVs32XEPa80kcbQPtHpT4IclmJJURatJrdli9_x4zNrzNAGANVxuParSZH41m2MipxZeUzWvk1iTTiw0JbeerbF-uWRLoKhMRuuOt1kfqFiG9yQADphsusWRTCZ5Cyxc0137lwU90cKIOuT5eMR__wz2Tfrwy95AiOgUGAm_Fi8gExg=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><div><ul><li>Cooking of paste should be done on low to medium heat and constant stirring and flipping is required to make sure even cooking. </li><li>Mustard oil or ghee when used for cooking the pastry gives authentic taste. </li><li>Paranthas made in ghee are best. </li></ul></div><div><b>Suggested Variations :</b></div><div><ul><li>Garlic can be avoided though personally I love the garlic flavour in Gahat ke Paranthe. </li><li>Red chili powder can be replaced by chili flakes. </li><li>Instead of red chili powder finely chopped green chilies as per requirement can be added to Gahat paste while cooking. </li></ul></div></span></div></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-64317575938922893002022-01-26T03:01:00.002-08:002022-01-26T03:08:02.703-08:00Gobhi ke Paranthe /गोभी के परांठे /Cauliflower stiffed pan fried Indian Bread <p style="text-align: justify;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3240" data-original-width="4109" height="315" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPOd5IkFMQzP0eCUFItPfPKL-x_WZOv4yxGnrDrH-EUGr3Sj7yQqTdF94OG_-yPaf04IZqEC7cxhnuPXPUjiqKlRCItAEUwrW8SD5qIa9o5EZLt1wkqoW7qWM5nla_ve4JDv5LFprBNIn6nGzycENZcSubjzdeQelpGLTtVQl8_cJpfl1fFFo70gtV3Q=w400-h315" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Gobhi Paranthas /Cauliflower Paranthas </b></span></td></tr></tbody></table><span style="font-size: medium;"><div style="text-align: justify;">Cauliflower /गोभी /फूल गोभी is a versatile vegetable which can be cooked in multiple ways. Bake it, fry it, stir fry it, add it to pulav, vegetable Biryani make regular aloo-gobhi/Gobhi-Marar / mixed vegetable and cauliflower parantha /गोभी पराठा to name few.</div><div style="text-align: justify;"><b>Preparation Time : 15 - 20 minutes </b></div><div style="text-align: justify;"><b>Cooking Time :10 minutes each parantha</b></div><div style="text-align: justify;"><b>Servings : Makes 6 Paranthas (depends upon size) </b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Nutritional value of Parantha(approx.): (for one parantha divide the total value with the number of Paranthas made from the ingredients given below) </b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Energy : 775 cal</div><div style="text-align: justify;">Fats: 50 gm (depends on the oil and amount of oil used) </div><div style="text-align: justify;">Carbs: 135 gm</div><div style="text-align: justify;">Dietary Fibers : 25gm</div><div style="text-align: justify;">Sugars: 15gm</div><div style="text-align: justify;">Proteins : 30 gm</div><div style="text-align: justify;">Sodium : 245mg</div><div style="text-align: justify;">Potassium : 750mg</div><div style="text-align: justify;">Vutamins C, K, B6</div><div style="text-align: justify;">Other minerals: very rich source of Calcium </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients Required for Making Gobhi Parantha :</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>For Stuffing:</b></div><div style="text-align: justify;"><ul><li>Gobhi (Cauliflower without leaves) : 750 gm </li><li>Fresh green Criander : 4-5 sprigs </li><li>Green chili : 1</li><li>Ajwain(Carromseeds):1 Teaspoons </li><li>Garam masala:1 Teaspoon </li><li>Turmeric : 1/2 Teaspoon </li><li>Cooking oil : 2 Teaspoons </li><li>Salt : 11/2 Teaspoon or to taste </li></ul></div><div style="text-align: justify;"><b>For Dough:</b></div><div style="text-align: justify;"><ul><li>Whole-wheat flour :100 gm</li><li>Refined flour (मैदा) : 20-25 gm(optional) </li><li>Salt :1/2Teaspoon </li><li>Cooking oil : 2 Teaspoons </li><li>Water : 50 ml approximately </li></ul></div><div style="text-align: justify;"><b>Cooling oil /Ghee will be required for making Paranthas. </b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Directions for Making Gobhi Paranth:</b></div><div style="text-align: justify;"><b>Step 1: Making Stuffing:</b></div><div style="text-align: justify;"><ul><li>Wash cauliflower (गोभी). </li><li>Grate cauliflower finely. </li><li>Wash, drain fresh coriander leaves and chop them. </li><li>Chop green chilli. </li><li>In a bowl mix: </li></ul></div><div style="text-align: justify;"><ol><li>Grated cauliflower </li><li>Ajwain (Carrom seeds) </li><li>Chopped green chili </li><li>Chopped coriander leaves </li></ol></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkxUdEfriURByHQzD3j_iQjFEwGvX7JN7eC-YikInxmMEUBpeK14CVkUEHc1XL1-hfsL8c5iXaKYH_RJEd9hDvK7SOoJeoNBS9vGGQEgtYQcqZClepJKVeFqIWpANdeH9kpul3w4Zva9MSP0i77hw_BvOf7Dv_UWKdZrL6V-THjpMZafRbXbr_R1RE2w=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table><div class="separator" style="clear: both; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkxUdEfriURByHQzD3j_iQjFEwGvX7JN7eC-YikInxmMEUBpeK14CVkUEHc1XL1-hfsL8c5iXaKYH_RJEd9hDvK7SOoJeoNBS9vGGQEgtYQcqZClepJKVeFqIWpANdeH9kpul3w4Zva9MSP0i77hw_BvOf7Dv_UWKdZrL6V-THjpMZafRbXbr_R1RE2w=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium; text-align: left;"></span></div><div style="text-align: justify;"><ul><li>Heat two teaspoon cooking oil in a thick bottom cookware. </li><li>Add the mixture of grated cauliflower in hot oil and stir the mixture. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEixRjLfOLEK06yi6-d3I4WTT4IIgihvivcB5HCkhGJ5S91BacA_UCn-LJgVObt0Apttahc2I0BJrDdBrYdgA8aE0sNN5m2uqhQw_CuQ8ekHUpflPtzZNfVVyvO_baurICObzVibet1wgqCm9qLi0ntpSI5T3WKvoxW8lB6ApEgPXGCp_2At2sjDAsAfyQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Add </li></ul></div><div style="text-align: justify;"><ol><li>Turmeric </li><li>Garam masala </li><li>Salt </li></ol></div><div style="text-align: justify;"><ul><li>Mix nicely </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjv9QRJfbRvLD8PfFYc5-ghwLVa99jFnOqHRAoHscVe5LDcMns-WmbVOlzO0W6n-io1qzBGz8nGIWJrZySekzX97trwCjoZqBge4ii6MkZyC1nXABqqCi-TpmIYShxnDoDz016iLHWuBHoHDY2A7m3QH-fsoiabQsWk_ZTK_P9jVTKc4dwjUVxIl6_fEA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Cover and cook for 2-3 minutes, stirring and mixing two three times. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4mMiBdkTEN45ZSi5JWOsGMPn99xgEeYmcyvX9P5i7wzU-wujrywb5r1-Bk9YJT7dYRjEIwvXgGS1olwoxoz6yehOsp0zofOL6x0QMrlwMsZLpXu02Q8LsSnytbemc4BK99bRDE4-LKGFKdCcDJaOHpGofrYStQmZ2gchlylI8fvHrfs5ki-MwaSmUZg=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Switch off the heat. </li><li>Check for salt /spiciness. Adjust as per requirement. </li><li>Let the sautéed mixture cool. </li><li>Store it for future use or make stuffed parantha. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4OwoZFYoKPOiWsqLyHWbXaZoi3j97TOHm_V0VxwxGNTWoe5S0v3eZqkit5S3O21aMEpdI-4g7jYtc0eq7W_QjMKvx5GeXFJi8DPvWoQ4YjwXlJVvCkQZbT3ao3y0c69tQeJwa0O2kw6FLEHcEaeFAs961cnGRWtots_b6X1betK506xHHo3A2rE3Gag=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Step 2: Making Dough:</b></div><div style="text-align: justify;"><ul><li>In a kneading plate take :</li></ul></div><div style="text-align: justify;"><ol><li>Whole wheat flour </li><li>Refined flour </li><li>Salt </li><li>Oil /ghee </li></ol></div><div style="text-align: justify;"><ul><li>Mix nicely. </li><li>Add water in small portions and mix and knead to make a soft pliable dough. </li><li>Do not add all water at one go. Add in small portion while kneading. If required add more water. The dough should be soft pliable not hard. </li></ul></div><div style="text-align: justify;"><b>Making Parantha:</b></div><div style="text-align: justify;"><ul><li>Heat Tawa /flat thick cooking plate. </li><li>Divide the dough to 6-8 portions. </li><li>Make ball of one portion. Using fingers shape the ball of dough to a cup. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3Y7A-63jZYPhALSTv837TDfHXWkHLl-BKCnmcmdc5XZxNxWlYhPs-wNNPuedS6jetb1dOuPWRRVxKsdsyvBH0f8BAPtXig7dCYAX0ozA1uak0ckaD9jsE7Po4ZrwMFjwr5c36LCaK152R8v3ZGTo09ZFbyfyL-IwTsnpr9kgX36Dd5STv6rEOlH54kQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Fill 4-5 teaspoons stuffing in it. Press the stuffing bit and close the edges nicely. </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVRwA0rbgA_gjyexuGKHJq4tmR8182LS3jAb5E_ZkAKgRW9ZRGT6kA15mAtkTKyLlKuG4Sl8ehlYIae97sN2En5wtlxLRS3g5XLg5a6VTVPzSkb2DrgZQbty2BYXfLOaXqB26i_S41Cx6wy5n_bsrZx8m3jE6alCeiGIRIaQyFVGKTvYnrxVD9NMZ6tw=s320" width="320" /></div></div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg4Y62xFJhk_9yonVHDVDX39XsaIwG42xF0UTd38bs3uFce2ObWQikV3YJlzn_1WeOx3MmrkKT_tzgtgXc9m3vJ0aGSGFy6ZoED8k_3fV7EgaUUxUDSNul_zEbQOxt0tiQfoGRpKZgBzWBUGzDfqGPsj--faw4b5DuYlhiiD_Sq8J_HLUJ40DWvDooTUQ=s320" width="320" /></div></div><div style="text-align: justify;"><ul><li>Sprinkle little flour on rolling board, place the stuffed ball of dough on it, sprinkle little flour on the ball and gently roll with the help of rolling pin to required size. </li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><div><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9km_VxO4fFUrE809Yy6W77VNkgr5uublRoWl82svI8PfclR255ORQS3ziNRPc2kxv643ElzF2k3MWwHFBDCGp0JyxAHBSw3P__BZTgAcT0rq2ikxGYcZl0Szj69S1-AMHvK1xSK9UH2AgjqwzMiLmfy6BotQiqaE4Z3qn-DxmBSGWeG3FAtPu1GQOqA=s320" width="320" /></div></div></span></div><div style="text-align: justify;"><ul><li>Place the rolled paratha on hot Tawa. Keep heat medium. </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzRP5gBP2llR1Dx5ofhiChXRmAzueC9RorUOwnCeELTnZ6btSzwiTXXPji2iszka7LoMfhYgEbEcs0vQAa-ZGK7ZRx4WzvlD8XLDltxa_bjjgHsiROfSijZTOWS_QrzDvN7RdtWAzT4ZEoAr2gOcZsZ2VDLyrYXqsPe1V58KCD7Lph_C7ZW4Sb2oKW6g=s320" width="320" /></div></div><div style="text-align: justify;"><ul><li>After just two minutes it will change color. Flip over with the help of Flat laddle. Cook on the other side also for a minute or so. </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPGjSawWBddacxWMu2-PxrvxsmTDrb2eUuY-ud-jkWnUPo638bfXG6kvYiSFkrRClVCPZsZDuXjtAlv8FnW9tAFr616LEmJxybBH9syMuaVDWuWD8cK8K8_qUtGqNX_JXhEiG2UTFR4afNEup_jhPjdlb6bChNjhi82IOyX-NZJLJ9CkI6kIB__uQbGw=s320" width="320" /></div></div><div style="text-align: justify;"><ul><li>Apply 1/2 teaspoon ghee /oil on one side flip and cook, repeat the same with other side. </li></ul></div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRKEA0d7_-g-943DdZI-ZadQTzs3rwbexXK9V35wlglWvPXDuFTSx2YhRjWRAI_LPRHjfyOMfsHvexNJYah5CRKn2c4-V2JDSuH2YksVzD_-mprOTuZVqjLbbajQOAM-8A4BPdquT0S0zD9pEPhdLHtaFZRjlbNCc_GKeAesozKrDofMXThRbR-IaANA=s320" width="320" /></div></div><div style="text-align: justify;"><ul><li>Crisp from outside juicy from inside Gobhi parantha is ready to be served and enjoyed with curd /raita /chutney or a dollop of butter. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Jyotsna-pant.blogspot.com" border="0" data-original-height="3366" data-original-width="4444" height="242" src="https://blogger.googleusercontent.com/img/a/AVvXsEje3MGo23pFLX5Qa3IKlusStFMe-yxgAGrrHYIcFb7eh7Wvc_RlaHK6dweShx2ci_hgHYZsJTqf4sYDUgGlopcafMORk6KMjLS80RQp8wilOaip93Xe13pdU8qGseE63tGdk-Q_1QDLpUnPiXVwl0iRUPv_YMBqVo5oVySxzcHs1S0_LnDJc2Tb3zKEAA=w320-h242" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Gobhi Paranthas /Cauliflower Paranthas </b></span></td></tr></tbody></table></div><div style="text-align: justify;"><b>Alternately </b>instead of making a cup with fingers and filling the cup with stuffing, roll the dough ball to small flat round, place the filling on it, spread the stuffing and gather the edges and seal them. </div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKOabbfk-6rQda7VWPMwNr1cvjrmPGlKlKEHBpY8wQM4q8X-fq-pY0YOaeH7YS43bGl3KGeNnzmpGs-y6_WK7hqOS80jUMRa4NDq7pPZ3vlzNhYXrAmou3e0QXdLwbTWsSA3kfR18VYlxo7FEBwYiKIy05Fua4vd4pfSlO5_RR8_GNU080MQeCtWw-UQ=s320" width="320" /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKOabbfk-6rQda7VWPMwNr1cvjrmPGlKlKEHBpY8wQM4q8X-fq-pY0YOaeH7YS43bGl3KGeNnzmpGs-y6_WK7hqOS80jUMRa4NDq7pPZ3vlzNhYXrAmou3e0QXdLwbTWsSA3kfR18VYlxo7FEBwYiKIy05Fua4vd4pfSlO5_RR8_GNU080MQeCtWw-UQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"></span></div><div style="text-align: justify;"><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1j7ZP_fKFVmSztUN2Y6ggnMQkI_snpEFm5_p7boeUWvvUTHZPJhCjZzeIz8CWdBEUEfmLxLQ7alHi6Sc9p0qWYyUz5QnMPIwgKUXz9oPe1Cf5iCwstMF37fUknnJvGV2Iaqlq735ZUEk_4uP92wdFLUfOUovT1-Gpv4NdL3sbbo1r1dmF8YPhZFaxWA=s320" width="320" /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1j7ZP_fKFVmSztUN2Y6ggnMQkI_snpEFm5_p7boeUWvvUTHZPJhCjZzeIz8CWdBEUEfmLxLQ7alHi6Sc9p0qWYyUz5QnMPIwgKUXz9oPe1Cf5iCwstMF37fUknnJvGV2Iaqlq735ZUEk_4uP92wdFLUfOUovT1-Gpv4NdL3sbbo1r1dmF8YPhZFaxWA=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><div><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiN5V-PZWBGsL88wZ9Jl_W9-T6e16AUfSA6TX3W74nqadYlMgASjejuAR2Jc4RXCVMTQZmUvpO_rmv2jC-cUAcOAgbeVjKKhwJz8qoctco8gcWEuCx7H89PB_H-tZkuRvuhSAd80MOBIw1BQweaAIqzxsXYCrUWRTY8A_mn2RaBTTunsON5dccY3hYy6Q=s320" width="320" /></div><span style="font-size: medium;"><div><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhYl-7wFuuqxt01DUKYI4LRP9qQrqrdD0Wd21kMx7YBA9ZyfRxzgEiVkLKy5LvIsPezuhG5cr5ynifscIqJftZfztcLigPV4JFhVgrEbE16F7HmfXArxuHWL9gYcgXquWzm9EQdJH3R-23ZWWOgcjrGqvw7m4eUa_S3kAZi8w16fsHA_Sw5CtxFYi_UQ=s320" width="320" /></div></div></span></div></span></div><div style="text-align: justify;">Roll it to required size and cook like explained above. </div><div style="text-align: justify;"><b>Tips :</b></div><div style="text-align: justify;"><ul><li>Cauliflower should be grated very fine else covering of paratha will start tearing off while rolling. </li><li>Dough should be soft, else cover of parantha will tear and stuffing spill while rolling </li><li>Cooking of stuffing should be done on low to medium heat with stirring to make sure it does not get stuck to bottom of cook ware and get burnt. </li><li>Press the parantha while cooking after applying ghee /oil to make it crispier. </li></ul></div><div style="text-align: justify;"><b>Suggested Variations :</b></div><div style="text-align: justify;"><ul><li>Refined flour /maida gives nice texture to parantha. If needed it can be replaced by whole wheat flour or corn flour. </li><li> the amount of oil to 5-6 teaspoon while cooking the stuffing, and avoid applying oil while parantha is cooking on Tawa. The oil from stuffing will enough to make it crysp and reduce the amount of calories and fat per parantha. </li></ul></div></span>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com1tag:blogger.com,1999:blog-3078449134729902047.post-71161708900676869472022-01-15T23:24:00.001-08:002022-01-15T23:30:33.260-08:00Bathua ki Poori /बथुए की पूरी /Fried Indian Bread of Goose-foot<p></p><span style="font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi31sHnsu7ZXVGM86Mp81ZchJh7F-X_YmWd_3ZigsdkE6mmcZxnFD9zgGi0JTq5eY2pjf11Zi6qwSZOe1Md50wG5ybxkhgC7_KEikpr6N-TimoTd7ruMEvaUvwh38SZwDjGbQzWMMNlJLIWkTOWJ0qYHbNvS_PildXT6uvX3B2MYvuT4vWv3Xr_Pg-4GA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Bathua Poori </b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi31sHnsu7ZXVGM86Mp81ZchJh7F-X_YmWd_3ZigsdkE6mmcZxnFD9zgGi0JTq5eY2pjf11Zi6qwSZOe1Md50wG5ybxkhgC7_KEikpr6N-TimoTd7ruMEvaUvwh38SZwDjGbQzWMMNlJLIWkTOWJ0qYHbNvS_PildXT6uvX3B2MYvuT4vWv3Xr_Pg-4GA=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><div style="text-align: justify;"><span style="font-size: medium;">Bathua (Chenopudium Album) is widely grown in Northern part of India and is a winter vegetable. It is also known as Goose foot, Pigweed, Lamb's- quarter, Wild spinach. The edible part is leaves and sometimes very render stem. </span></div><div style="text-align: justify;"><span style="font-size: medium;">Bathua is added to Sarson (mustard leaves) along with spinach to make Sarson ka saag. </span></div><div style="text-align: justify;"><span style="font-size: medium;">Bathua raita and bathua poori /parantha, bathua stuffed parantha are my favorite. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Preparation Time: 30 minutes</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Cooking Time : 20 minutes (boiling bathua, making poori) </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Servings: 25 pooris </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Nutritional value of 100 gm Bathua:</b></span></div><div style="text-align: justify;"><span style="font-size: medium;">Water: 92.5 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Carbs: 2.25gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Fats :0.5gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Proteins : 0.98gn</span></div><div style="text-align: justify;"><span style="font-size: medium;">Dietary Fibers :2.21gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Ash: 1.57 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Sodium: 237 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Potassium : 427 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Iron :1.01 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Calcium:69 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Magnesium : 76 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Phosphorus : 52 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Zinc: 0.41</span></div><div style="text-align: justify;"><span style="font-size: medium;">Vitamin A, B6(carotene), C </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Ingredients Required for Making Bathua Poori :</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><b style="font-size: large;">The cup taken for all measurements it should be same. </b><br /><b style="font-size: large;">The cup taken by me for measurement is of 150 ml capacity. </b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Whole wheat flour (atta) : 1 cup (100 gm) </span></li><li><span style="font-size: medium;">Samolina : 1/4cup (25 gm) </span></li><li><span style="font-size: medium;">Corn flour : 2Tablespoons </span></li><li><span style="font-size: medium;">Ghee (refined butter)/cooking oil:4 Teaspoons </span></li><li><span style="font-size: medium;">Bathua paste: 1/2 cup </span></li><li><span style="font-size: medium;">Salt : 1 Teaspoon </span></li><li><span style="font-size: medium;">Carrom seeds (Ajwain) :1 Teaspoon </span></li><li><span style="font-size: medium;">15 ml water for making dough. </span></li><li><span style="font-size: medium;">20 ml water for cooking bathua. </span></li><li><span style="font-size: medium;">Oil for frying </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Directions For Making Bathua Poori :</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Step 1: Making Bathua paste :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Remove leaves from stem. Wash them thoroughly. Drain excess the water. </span></li><li><span style="font-size: medium;">In a thick bottom pan take 20ml water add 1 teaspoon salt and boil the water. </span></li><li><span style="font-size: medium;">Once water boils add cleaned bathua leaves. Cover and switch off the heat. </span></li><li><span style="font-size: medium;">Let it cool. The leaves will get nicely wilted and become soft without loosing it's beautiful green color. </span></li><li><span style="font-size: medium;">Pulse the leaves with all the juices in the pan to make soft silky paste. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Step 2: Making Dough :</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">In a kneading plate/any cook ware take :</span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Atta </span></li><li><span style="font-size: medium;">Maida </span></li><li><span style="font-size: medium;">Suji </span></li><li><span style="font-size: medium;">Cornflour </span></li></ol></div><div style="text-align: justify;"><span style="font-size: medium;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEigt_ZxGW5ncofolfpgJ7OvX5S04XhkMO3WxwShto2UlhQpFsR-wHEMYFhpa0fNMFqrJ2Cm0kxcWK_rCx6qiGZQ_6rVetk6Pw72yHEJjIu7mCc0gADIbuy9tQJ5saHlBN54ub8WwtIHr9FRs88uhwJqULmO-W_gJ19iGxkyigtj6zQKG9QQxOhaz77U_A=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></span><span style="font-size: large;"><ul><li><span style="font-size: large;">Make a well in the center and add </span><span style="font-size: large;">:</span></li></ul></span></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Salt </span></li><li><span style="font-size: medium;">4 teaspoons melted ghee /oil </span></li><li><span style="font-size: medium;">Carrom seeds (Ajwain) </span></li></ol></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="4656" data-original-width="3492" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEivpM9956sm34QDVhK2llwOxZUpCYJAGsAL66Sntqtk1W_sQcTM7IPvgDOPv35JKIVlqLPIfhB_pGvJ1SA6iJKxfL_4SK4qwlzm_taVw0xKkBeJjeT_SckULYpKXkBrJM8I7VcNOlXuPgYsFJG_IdIx5G6hqNHahxdrfubQ8mECEhvSiKtY_-GGqe4Z4w=s320" style="margin-left: auto; margin-right: auto;" width="240" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Mix nicely using your fingers. The mixture will look like bread crumbs. </span></li><li><span style="font-size: medium;">Add Bathua paste and mix nicely. Knead the mixture to make dough adding water in small proportion while kneading the dough. This is done to avoid adding excess water and dough to becoming loose not firm. </span></li><li><span style="font-size: medium;">Knead the dough go 2-3 minutes so that it becomes firm but pliable. </span></li><li><span style="font-size: medium;">Cover the dough with a moist cloth and let it rest for 15 minutes. </span></li><li><span style="font-size: medium;">Knead the dough again and if it has become little hard (due to sooji absorbing water) sprinkle little water whole kneading. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUTNQI-208B2_8xxuFmO23kxT2YuJJ3_d6MA2WJ5-DTk1dfZVQ7Szvip0Dewuz3cHaZRUUCEqOK67yLavjZvRjPbZRUEXAt8nZeK0lNhnYZnCEWEHzyZpPExUmYzY4J3YtG19rd53ro6D28tWbTE6x-_s7TctUya2SsRO85nwycD1AOW8XnJI9F4Z9Mw=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Heat cooking oil in a wok/frying pan. </span></li><li><span style="font-size: medium;">Take small portion of dough, apply 2drops of oil on both sides. Roll the dough ball to a round 1mm (approximately) thick disc (poori) </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2hUSkHYNJl_XcFs3y1PArE-eEEBs2432JqWmbiM4v9dpwa5RhWQSqJyYphgRxZ49oF05cTOJp6ayv77cKzf3cSdCHS-Cyk-FhabztE48bE41Azplm7VNb4h3Bf9TT67hvzJgNJ4UUUnKdiQ6H71_2RTHt1wVXHjr7_V_TMw88WxcUFqQC7cMv8nkkrw=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiesHe9D1zcAAQBbrIxyN473D096jiYsq1Wz43I3RMo5G758_xZOHVOfq45NkwUWR-JRA41D1Tn45fHHSkPgcQnWyFhGSMGvuZrr3tjJTnYk1i4YxzJg6rYwzYKeRy7BDNsead13uiXIp4Z5I5fGwS4nX6LmYfEc1HtkXF4SGOaHLWEGdXBRbVipElPZg=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Fry in hot oil (not smoking hot) on both sides. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4gzqJZrXYsO-KDnicS3uf8t_9jag6fnVTvbMRSqykwIXEGbOqbG6EHj6Px2PKX08lFopOUBwEpht5A7rZppoW0lcx1eKNynINv5vkt3Assrf9wT2MSLMi9UZKgDiVHx7dbWnx2RdLhpC_jSoNB4H03VWBBN4z79S_9cXDlRd_zUB6shz-cuE9SP6Rwg=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkOvwCVh0ehlqHetoKEWn1vzQ1y1V9a0-MNcYHPFelXEaf9s2EMFUCKE0Os2wt3DvRwXn5-Nxsg-11R_xwLUWnQCGpMqMEd--YPGPVqBH2jFAMulWkHZ26UqKWv0jM638yFkx3jzsQckl6MA8-lXsTj25D9r5uMSX8zrfxGY7n0p3mz-4lsTbQu9sTDQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEixBpm2aZw8PKOQ3PoM7yi7h_OltWcTjXeIDfVMpR12Q1-1zJG8f65X8peHZ_wL4XiBvZivLBSJIWYDlGM_UEEL76LwJbbzgsmGq5oTpi-SisNeo8qWwoDecbdrnCENcJvLNptitcrDoS7Y5mhH4Q_deCB02tcxp8PrRzFejiAe3AMDonkf2VjT9SZNHg=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_N9ZBLjqNyZULlzNR_GJHzv5Hj0nwM_zVUMGkwEmDIWZjquxa-D5FtQ4u2v419l1FeGrZ9jv1yWK4w6DX41ov4zEIrwpaWy05aWtPNcgTG8P1cxxqnQ8hB1MEoD0XVU8IxKYEyTBRqklD5Fu3dxRjnuwMRvOeOc83c6NMkD1UgwvzjWiF4i97ipPoYw=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Serve hot Bathua poories with curd /riata, chutney /pickle. I love these poories with allooo-tamatar ki sabzi. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDDdE24P8Fy4eVP63XAoSjqAB1pDrpYowGYptplU57eAiT99hWvXLOQzOE-I0VNYZF5sf6i9_9uvamMNPffNK4Ya4MoU_ijkA99XG2UhgR5Om0oLC2o3hr9-IRNoHBKZFJBT8JncPjs_HCGodmv5mMvMkz37F_NhVia2k4AqT5FejoJcCKb2IG-Ob6nA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Bathua Poori </b></span></td></tr></tbody></table></div><div style="text-align: justify;"><b><span style="font-size: medium;">Tips: </span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Since water taken for cooking bathua is very less so make sure heat is switched off and pan is covered after adding bathua to boiling water. </span></li><li><span style="font-size: medium;">While making paste of Bathua do not boil the bathua because it will loose it's shiny greeny color. </span></li><li><span style="font-size: medium;">Add water in very small portion while kneading they dough. </span></li><li><span style="font-size: medium;">Oil while frying should be hot but never smoking hot. Smoking hot oil will spoil the color of poori also the poories will get dark color quickly but remain uncooked from inside. </span></li><li><span style="font-size: medium;">Ghee gives very good texture to poori. So I prefer ghee over oil for making dough. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Suggested Variations :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Corn flour makes poori crispier, but if one want can omit it. </span></li><li><span style="font-size: medium;">Maida can be replaced by rice flour or whole wheat flour. </span></li><li><span style="font-size: medium;">1 or two green chilies can be added to bathua before pulsing it and making it's paste. </span></li><li><span style="font-size: medium;">Instead of water more bathua paste( if there is extra left) can be used for making dough, by adding spoonful of Bathua paste and kneading. </span></li></ul></div><p></p>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-11454853248382043862022-01-12T02:02:00.003-08:002022-01-14T08:43:00.861-08:00Sabzi of Raddish greens (Leaves) /मूली के पत्तों की सब्ज़ी <p></p><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTRQ19la5iGCDHhG-HbpqcVTUSXyY3ig-RM3sHURlOfUH9vFoeaQWvM1pptZRnb2IbbZIXBVIS8wXPQLUXmqhLt4LoST36rZp8KaeiRobzdX3FgH7TElkvIa_tCZgIFn_-KvydApfFIDQXO2ptiILOabgm_3mnKegfkQRHHVGAxLvsXuKQSizHYykZBw=s2626" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1904" data-original-width="2626" height="290" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTRQ19la5iGCDHhG-HbpqcVTUSXyY3ig-RM3sHURlOfUH9vFoeaQWvM1pptZRnb2IbbZIXBVIS8wXPQLUXmqhLt4LoST36rZp8KaeiRobzdX3FgH7TElkvIa_tCZgIFn_-KvydApfFIDQXO2ptiILOabgm_3mnKegfkQRHHVGAxLvsXuKQSizHYykZBw=w400-h290" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>मूली के पत्तों की सब्ज़ी /Sabzi of Raddish Leaves </b></span></td></tr></tbody></table><div style="text-align: justify;"><br /></div></span><span style="font-size: medium;"><div style="text-align: justify;"> I love to have green leafy vegetable on my dining table, be it lunch or dinner. Apart from the leaves of spinach, kale, salad leaves etc. the leaves of many other vegetables which we discard off are actually packed with nutrients and are delicious to eat. </div></span><p></p><div style="text-align: justify;"><span style="font-size: medium;">Leaves of Raddish (मूली) are one of them. When we purchase and use Raddish we just think of it's root, so either we do not bother to check for the quality of leaves attached to the root, or we discard them either in shop itself or throw them into dustbin at home. Next time choose the Raddish with nice bunch of green crown on them and make this delicious sabzi. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Preparation Time : 15 minutes </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Cooking Time :15 minutes </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Servings :4 Medium servings</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Nutritional value 100 gm of Raddish leaves:</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Energy : 25 cal </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Fats : 0.1gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Carbs : 5.0gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Sodium: 48 mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Potassium : 400mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Proteins : 2.25gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Calcium : 255 mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Iron: 2.5mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Magnesium : 22mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Dietary Fibers : 2gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Water: 91 gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Vutamins:</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>C: 50mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>B6: 0.18mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>A: 300ug</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Ingredients Required for Making Sabzi:</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;"><span>Raddish Leaves: 200gm(approx)</span>40-45 leaves/crowns of 4 Raddish approximately</span></li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1929" data-original-width="2592" height="238" src="https://blogger.googleusercontent.com/img/a/AVvXsEioo3PZGd5GDMLjo2-US0Qq_uJP97vQoJ3yc0ctd1p1QAjFGWInPsAnJhPOXLvLWmXZMT8xyM8W_YezZ7qq1B-T3azZXcGjGpRaJemb-W1ASL9g3Vwcq806dPQ49tfIh38-3z-oymWubCTksdJ_NxZ68ghb49Dsw8uh0q_yNhdKraZoWsl9I4QPEfweXQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Raddish : 4-5 inches piece(approx.) </span></li><li><span style="font-size: medium;">Potato: 1 medium sized (10-15gm) (optional) </span></li></ul></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Cooking Oil: 5ml (I use mustard oil) </span></li><li><span style="font-size: medium;">Cumin seeds: 1/2 Teadpoon</span></li><li><span style="font-size: medium;">Dry Red Chili :1-2(broken to pieces) </span></li><li><span style="font-size: medium;">Asafoetida(हींग) : 1-2pinches</span></li><li><span style="font-size: medium;">Turmeric powder :1/4 Teaspoon </span></li><li><span style="font-size: medium;">Salt :1 /2 Teaspoon </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Directions For Making Sabzi :</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Remove all blemished, hard, yellowish leaves. </span></li><li><span style="font-size: medium;">Remove the hard stalk. Soft stalk adds crunch to sabzi so do not remove it. </span></li><li><span style="font-size: medium;">Wash the leaves thoroughly in lots of water at least three four times to make sure all remanant soil on underside of leaves is removed. </span></li><li><span style="font-size: medium;">Drain the washed leaves and then chop them as fine as you can. Finer they are cut tastier is the sabzi. </span></li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgO4Fd7pZF18mOf1sryb4HbT1YRBZd9a6_RG4qKJAEMpbH53GfAyslMmWstOaap848uVP-Nf9CBpz8ey4V80pd5e21plyY722yUgfBA4ziDfi1Cv13PTENdk1y3V7-Xr7TBTynrxar8qiAqDMgmhmFPstM668xzqwxp-HMCLnlhz_dZ3qdAoHmkMmaE6Q=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table><ul><li><span style="font-size: medium;">Wash and cut raddish and potato and tomato to small piece. </span></li><li><span style="font-size: medium;">In an iron /cast iron wok or any other thick bottom cooking pan take oil and heat it. </span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">When the oil is hot but not smoking add :</span><span style="font-size: medium;">Cumin seeds</span></li><li><span style="font-size: medium;">Red chili pieces</span></li><li><span style="font-size: medium;">Asafoetida </span></li></ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZMP7mXdYiMDbsg7nfFvgD1mCWRAOByJRu_3KghvWgtKpSzXPFxhTs0UR0ZNFSC0J2oDWp286a-9EoTH-W5RISGy7vBaebyHBQZpXfGYXprKMzx7mikNFSxCO9bnCTq2V1l0DIytQml44kEEyWo6HNgUXF3_5aq3-MOqanXSwJNl_X6XLESw_m1m8NQQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">When cumin seeds starts sputtering add pieces of raddish and potato. </span></li></ul><div style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqxjiLczdP_Xk7kEAoGE7Qf3DMpmf9OV5O4f-qcuBTKtMKrG30AbsI_Uq5qug9zdVW9PMF9uDxnZTHgS9RExPi8UzIDsYSSOqQqaMQ-ldzIgbC-wQK-ytr5r9fgEaezUhuIC7VdSNATD25kVMGFC6vkqFDDrnOFivMABuKaeiIiUhW2g41OQpMc2VoRA=s320" width="320" /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqxjiLczdP_Xk7kEAoGE7Qf3DMpmf9OV5O4f-qcuBTKtMKrG30AbsI_Uq5qug9zdVW9PMF9uDxnZTHgS9RExPi8UzIDsYSSOqQqaMQ-ldzIgbC-wQK-ytr5r9fgEaezUhuIC7VdSNATD25kVMGFC6vkqFDDrnOFivMABuKaeiIiUhW2g41OQpMc2VoRA=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><ul><li><span style="font-size: medium;">Cook for two three minutes on medium heat. The potato and radish pieces twill charge color and become little soft. </span></li><li><span style="font-size: medium;">Add Chopped leaves,salt, turmeric and mix nicely.</span></li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2ZRp41aYs8mH0rzbuiLEXm--fR74fowgFfUobv5ZpPGHdoCZIcucnC6DrBZqTjKGBfu_vgj-pcUp8NZESkPPbdNTvGv9skF5hqe9dsALg-MLARmfUlgODDUwSJ4xqYahs3huI1z2cVgtJW7j_fbYzX_08D_1D1_dvnVb1M1Ds5QgQruvWQ4AG3M4pWQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">And mix thoroughly. </span></li><li><span style="font-size: medium;">Cover and ook for 3-4minutes on medium heat stirring once or twice. </span></li><li><span style="font-size: medium;">Add Chopped tomatos </span></li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgcOTV7QfJBhRbUhvmYhQKiMaVt0VHI9AgfZpITB7TN5abgFx9uDNHXbTGOMtfeMmu676fbjx_21qcoMBKwqBX_m-HXagiY4IXl5TR748Qy0zQ5zgKq4uqULTLo_QAbuWIM7QETGiqlhm7VRTJc7dw3Hp69NTjnrECj8U12rqa7uAJoUpj0kFSyidaZnA=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr></tbody></table><ul><li><span style="font-size: medium;">Cover and cook on medium heat for another 3 - 4 minutes with intermittent stirring. </span></li><li><span style="font-size: medium;">Check the potato pieces. If they are cooked then remove the lid and up the heat to maximum and cook with continuous stirring till the liquid from vegetable dries up. Make sure the vegetable does not stick to the bottom of cooking pan or get burnt. </span></li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwzBte27OWbhlAboKMIjfLu8cIh7N7wEX-zf7w_6JrPlnBV4iCVLccjz1WQPpKVysVJ5uGB-iNsthwnIfNXyAnPzGyBPDGuw5x7zEfG0vaxtVQC31_RY3wftUsAoMCV5F9SfK17Kl8JHKQE0nZrNrox1ZgmaPPfyVujolayE5ktVQgDFNTc1NYAwzn4A=w320-h240" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Sabzi is ready to be served </span></b></td></tr></tbody></table><ul><li><span style="font-size: medium;">Adjust the salt, if desired add chili powder. Mix. </span></li><li><span style="font-size: medium;">Switch off the heat. Take out the sabzi in a serving bowl and serve with daal-chawal /Roti /parantha. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1935" data-original-width="2584" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8k2swhxQbMxIXB5zqLneunMepR9LRUUtzEzVB4l8QXYpCewxGJ7avHgl7IONWk4i5G1Fh5xK5uh2nPHvJYq_ntKF0ueF4BF-T9d7wIv03HiYWgXEOTf2D6dG1HaMZK-lR8mu6-Mv_IRrVFBI4V82GN6a8VkuU5WWCrYuOldZcUmFZ-8RvsAszEUOSfg=w400-h300" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">मूली के पत्तों की सब्ज़ी /sabzi of Raddish Leaves </span></b></td></tr></tbody></table><span style="font-size: medium;"><div><br /></div></span></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Tips:</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Chopping the leaves and stalk is must for good texture and taste. </span></li><li><span style="font-size: medium;">In the last step of cooking be alert. If vegetable gets stuck to bottom of pan and gets little burnt also, it will leave unpalatable taste to sabzi. </span></li><li><span style="font-size: medium;">If cooking is done in non-stick wok/pan then amount of oil can be reduced thus reducing the fat content of sabzi. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Suggested Variations:</b></span><span style="font-size: large;"> </span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Finelly Chopped garlic can be added to the tempering. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><br /></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-22937106599598158312022-01-08T23:05:00.002-08:002022-09-05T11:40:02.542-07:00Vegetable of cauliflower greens (leafs) /गोभी के पत्तों की सब्ज़ी <p style="text-align: justify;"><span style="font-size: medium;"><br /></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWtriDxeKDK_LHNOrMzv4SZWtDuug0HFjA9ttlQZ_QHysTE_C5fH6LElcd-0HVO-lP7Nvf0LqcTneYX5fAS-5zqFMBVIteR7Ogd6sDtkpQqe54840KB73_oOnkhCRfvvhPFSDYNsAeA3G57OE8orqdR3Fwe9O4ew0WEYdQ24TjxW6S_UHyWgELXUlCYA=s2768" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1806" data-original-width="2768" height="209" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWtriDxeKDK_LHNOrMzv4SZWtDuug0HFjA9ttlQZ_QHysTE_C5fH6LElcd-0HVO-lP7Nvf0LqcTneYX5fAS-5zqFMBVIteR7Ogd6sDtkpQqe54840KB73_oOnkhCRfvvhPFSDYNsAeA3G57OE8orqdR3Fwe9O4ew0WEYdQ24TjxW6S_UHyWgELXUlCYA=s320" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Sabzi of Cauliflower Leaves </span></b></td></tr></tbody></table><p></p><span style="font-size: medium;"><div style="text-align: justify;">The green leaves encasing cauliflower which are usually thrown in dustbin are very nutritious. So do not throw the nutrient (which are more than the cauliflower) in bin, bring them on your dining table. I an sure you all will enjoy it.</div></span><div style="text-align: justify;"><span style="font-size: medium;">In my blog I have posted the recipe of cauliflower leave's stalks sabzi. </span></div><div><div style="text-align: justify;"><span style="font-size: medium;">https://jyotsna-pant.blogspot.com/2022/01/vegetable-of-cauliflower-leaves-stalks.html?m=1</span></div><p></p><p style="text-align: justify;"><span style="font-size: medium;"><b>Nutritional Value of Cauliflower Leaves (per 100 gm) :</b></span></p><p style="text-align: justify;"><span style="font-size: medium;">Energy : 66 cal. </span></p><p style="text-align: justify;"><span style="font-size: medium;">Carbs : 7.6 gm</span></p><p style="text-align: justify;"><span style="font-size: medium;">Proteins : 5.9gm</span></p><p style="text-align: justify;"><span style="font-size: medium;">Fats : 1.3gm</span></p><p style="text-align: justify;"><span style="font-size: medium;"><span>Sugar :</span><span> 0gm</span></span></p><p style="text-align: justify;"><span style="font-size: medium;">Ash: 3.2gm</span></p><p style="text-align: justify;"><span style="font-size: medium;">Water : 80 gm</span></p><p style="text-align: justify;"><span style="font-size: medium;">Dietary Fibers : 2.0gm </span></p><p style="text-align: justify;"><span style="font-size: medium;">Extremly rich in calcium, Iron, Potassium, Phosphorus and Selinium. </span></p><p style="text-align: justify;"><span style="font-size: medium;">Rich source of Vitamin A, C, B6, Folates. </span></p><p style="text-align: justify;"><span style="font-size: medium;">Infact it is rich natural source of calcium for those who have lactose intolerance. </span></p><p style="text-align: justify;"><span style="font-size: medium;"><b>Ingredients Required For Making Cauliflower leave's sabzi :</b></span></p><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Tender leaves of Cauliflower : 100-150 gm. </span></li></ul><p></p><p><span style="font-size: medium;"><span style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-text-stroke-width: 0px; font-family: "Times New Roman"; letter-spacing: normal; margin-left: auto; margin-right: auto; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-transform: none; widows: 2; word-spacing: 0px;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnvWDoXxUC4sJ-AM91uemtwoTqrp6sSV2py5ayHqnr0gnN-yY4eswJIvmPVPCF2pllXTiitPehiQCFDZTwCVmw75c3KiRgXjoMJc0P-HHNspQ1pZjIk0Sn54QekVotZpU_QvtxK19TefWv-1ft0uz5z0QkdNQ8nSgUj7-rctY2tr0EGoa9Z2gmcZ03Xw=s2413" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="2072" data-original-width="2413" height="275" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnvWDoXxUC4sJ-AM91uemtwoTqrp6sSV2py5ayHqnr0gnN-yY4eswJIvmPVPCF2pllXTiitPehiQCFDZTwCVmw75c3KiRgXjoMJc0P-HHNspQ1pZjIk0Sn54QekVotZpU_QvtxK19TefWv-1ft0uz5z0QkdNQ8nSgUj7-rctY2tr0EGoa9Z2gmcZ03Xw=s320" style="cursor: move;" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Potato : 1small (20-30 gm approximately) </span></li><li><span style="font-size: medium;">The thick stem of cauliflower (optional) </span></li><li><span style="font-size: medium;">Whole Red chili : 1 (broken to pieces) </span></li><li><span style="font-size: medium;">Cumin seeds :1/2 teaspoon </span></li><li><span style="font-size: medium;">Coriander seeds: 1/2 teaspoon</span></li><li><span style="font-size: medium;">Asafoetida (hing) : 2-3pinches </span></li><li><span style="font-size: medium;">Cooking oil : 10 - 15 ml (I use mustard oil) </span></li><li><span style="font-size: medium;">Turmeric powder : 1/2 teaspoon </span></li><li><span style="font-size: medium;">Salt :1 teaspoon or to taste </span></li></ul><p></p><p style="text-align: justify;"><b><span style="font-size: medium;">Direction for Making Cauliflower leave's Sabzi :</span></b></p><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Wash the leaves very nicely and thoroughly. I prefer soaking them in salt water for 30 minutes then washing to make sure as much as possible unrequired things are removed from leaves. </span></li><li><span style="font-size: medium;">Drain all water. Chop the leaves as finely as possible. </span></li><li><span style="font-size: medium;">Remove the hard outer covering of the stem of cauliflower, discard the peels and cut the soft inner core to pieces. </span></li><li><span style="font-size: medium;">Cut potato to pieces of the size as you want, I prefer small pieces. </span></li></ul><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-a3kxaBCEcPuvvZ7lCJi3o3C4OW0PJQSND7N9vEQy8zS3RhL9Q0NVVuL0qj5vJ7KyhSVy_IEdVAdBU0jiZzlsaGoGQ7leasRcoeKdpakc7HCiNc0Nee9URGY77vIGCiGPDQTYpf7LBg2pm3DPbIC8seUDOYLMceL82NU2EL8W_QozXLWLYFNJwoH6JQ=s2727" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1833" data-original-width="2727" height="215" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-a3kxaBCEcPuvvZ7lCJi3o3C4OW0PJQSND7N9vEQy8zS3RhL9Q0NVVuL0qj5vJ7KyhSVy_IEdVAdBU0jiZzlsaGoGQ7leasRcoeKdpakc7HCiNc0Nee9URGY77vIGCiGPDQTYpf7LBg2pm3DPbIC8seUDOYLMceL82NU2EL8W_QozXLWLYFNJwoH6JQ=s320" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chopped leaves, soft part of stem and potato</span></b></td></tr></tbody></table><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Crush coriander seeds with a rolling pin or in pestle and mortar so that they break to half. </span></li><li><span style="font-size: medium;">Heat oil in Iron wok/any thick bottom wok /pan. </span></li><li><span style="font-size: medium;">When the oil is hot (not smoking), reduce the heat to low then add :</span></li></ul><p></p><p style="text-align: justify;"></p><ol><li><span style="font-size: medium;">Cumin seeds </span></li><li><span style="font-size: medium;">Crushed coriander seeds</span></li><li><span style="font-size: medium;">Broken red chili pieces </span></li><li><span style="font-size: medium;">When seeds start sputtering and change color (it will take roughly 30 seconds), add asafoetida. </span></li></ol><p></p><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Cook for 30 second, then add potato pieces and stem pieces. </span></li></ul><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfVNtJrKecEDutuZV9O4dHsR-bQNi_tMQ-SE_ZaWtqhtEhFxENR5T8RZoeJf2bfgBIMngMtvbe1-45YTdkAfTC2kAaYyhspCPxqp-5hAOwBBIhMSH9HwtyDsx5V1_kIhzKq4ySeXJV8hiCCSEAH4ZigxC05sTi9NO3T_X16pqf--DFeSpSv6q-DqMb0w=s4656" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfVNtJrKecEDutuZV9O4dHsR-bQNi_tMQ-SE_ZaWtqhtEhFxENR5T8RZoeJf2bfgBIMngMtvbe1-45YTdkAfTC2kAaYyhspCPxqp-5hAOwBBIhMSH9HwtyDsx5V1_kIhzKq4ySeXJV8hiCCSEAH4ZigxC05sTi9NO3T_X16pqf--DFeSpSv6q-DqMb0w=s320" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Spices cooked in oil </span></b></td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYU-uLrYeGiyBMz5glkTkjcy0JH4BP5Y7xXgTnoyCauPwWOnzInEdyivEJegRiUbN6bcPHoCgAkoq5t2o1QLhTkJnMGnoZfMpkdT143xN8yR7Nan8eDPbU_9c77KltvN8ID4-5cQyUsZYq29DkyG005cAy45opdNTrkoo4-OKKitvpdQxS0qYPSsZTvw=s4656" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYU-uLrYeGiyBMz5glkTkjcy0JH4BP5Y7xXgTnoyCauPwWOnzInEdyivEJegRiUbN6bcPHoCgAkoq5t2o1QLhTkJnMGnoZfMpkdT143xN8yR7Nan8eDPbU_9c77KltvN8ID4-5cQyUsZYq29DkyG005cAy45opdNTrkoo4-OKKitvpdQxS0qYPSsZTvw=s320" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Pieces of Potato and soft core of potato added </span></b></td></tr></tbody></table><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Cook on low flame for 2-3 minutes. </span></li></ul><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLwFx7mIJu-CUAjg1kHzVirhJFOxnGFo4XxxKPww54JAQ2HrzNE3jZTsc-7pbOApDTtg2Mlm6VDLCxeNcQDJYgNHdmCduQ7ZoAcrskskMBsGFbhMFbVfSUB_wN8xQM44SrvOnzJdNW9UKVaDMwLPJg3_dD1pnN_6P56gZ67mSrOFFidPqFl0LP6z20sQ=s2328" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1744" data-original-width="2328" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLwFx7mIJu-CUAjg1kHzVirhJFOxnGFo4XxxKPww54JAQ2HrzNE3jZTsc-7pbOApDTtg2Mlm6VDLCxeNcQDJYgNHdmCduQ7ZoAcrskskMBsGFbhMFbVfSUB_wN8xQM44SrvOnzJdNW9UKVaDMwLPJg3_dD1pnN_6P56gZ67mSrOFFidPqFl0LP6z20sQ=s320" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">After cooking for 3minutes </span></b></td></tr></tbody></table><p style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: medium;">Add Chopped cauliflower leaves. </span></li><li><span style="font-size: medium;">Mix nicely. Then add t</span><span style="font-size: large;">urmeric and s</span><span style="font-size: large;">alt. </span></li></ul><p></p><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxwIxVlIKaOYmbLMW50kY9nOkWDnxCd6rEYlQzm7Ai-KEP3B6bzu4naN4COPBVAoKm3pMBeI5CpmvSBH1Xa97gFUpbhvfSnK0jHuYSV2-X1R7UJrcM6-A9xTdClReTWClYStzVCPqhN5Tfs7WVuf0VT0uQ_iyXRU9KADA19ug2FCEbhvPwJA0SIXOkrg=s2328"><span style="font-size: medium;"><img border="0" data-original-height="1744" data-original-width="2328" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxwIxVlIKaOYmbLMW50kY9nOkWDnxCd6rEYlQzm7Ai-KEP3B6bzu4naN4COPBVAoKm3pMBeI5CpmvSBH1Xa97gFUpbhvfSnK0jHuYSV2-X1R7UJrcM6-A9xTdClReTWClYStzVCPqhN5Tfs7WVuf0VT0uQ_iyXRU9KADA19ug2FCEbhvPwJA0SIXOkrg=s320" width="320" /></span></a></div><p style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: medium;">Mix nicely then cover and and cook for 10 minutes on low heat, stirring in between. </span></li><li><span style="font-size: medium;">Potato pieces will be cooked to softness and the Chopped leaves will change the color and will become tender. </span></li><li><span style="font-size: medium;">If you find the leaves little less tender to your liking cook for another minute or so. </span></li><li><span style="font-size: medium;">Cover and allow it to cool. The remainder heat Wil keep the sabzi cooking. </span></li></ul><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjCZGUO57C7RtfJg9Tmr-eWjL174IiWvImOnm21oFw-xPMehrjwT8ODeRPq2NkN7T1PYZG0AkO9jIPNJgNZaeRbOOwQsL6JwxYSc4zB1Z756rkeQvrZn3UVym98n4x9eRaBuQEf2V7VJr1XPDy8ZigbzrVGoK83ThTWQJNqa02X5r-fO9eRcDId3pMFSQ=s2328" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1744" data-original-width="2328" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjCZGUO57C7RtfJg9Tmr-eWjL174IiWvImOnm21oFw-xPMehrjwT8ODeRPq2NkN7T1PYZG0AkO9jIPNJgNZaeRbOOwQsL6JwxYSc4zB1Z756rkeQvrZn3UVym98n4x9eRaBuQEf2V7VJr1XPDy8ZigbzrVGoK83ThTWQJNqa02X5r-fO9eRcDId3pMFSQ=s320" width="320" /></span></a></td></tr><tr></tr></tbody></table><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Remove in a serving bowl. Tasty, healthy, Nutritious sabzi of cauliflower leaves is ready. Heat before serving. </span></li></ul><p></p><p><span style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-text-stroke-width: 0px; font-family: "Times New Roman"; letter-spacing: normal; margin-left: auto; margin-right: auto; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-transform: none; widows: 2; word-spacing: 0px;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgK34wvmKYZ-CyT8u0Zr5xOtP8P0agT6gMGsbu0FWro1NhdnLswMeCiuTsa_VkJWklwjEAKN_EU3Ew_UO20M7crYzkjzQuhCI6HGCXMfL8RXK5APsjQBUzKEmgVZQQb0Sxi_ipOjTO2KiQPhe1btZgivujMiv0tQXla06lbwz-7iJFMtlePRNlQ57VCqQ=s2429" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="2058" data-original-width="2429" height="271" src="https://blogger.googleusercontent.com/img/a/AVvXsEgK34wvmKYZ-CyT8u0Zr5xOtP8P0agT6gMGsbu0FWro1NhdnLswMeCiuTsa_VkJWklwjEAKN_EU3Ew_UO20M7crYzkjzQuhCI6HGCXMfL8RXK5APsjQBUzKEmgVZQQb0Sxi_ipOjTO2KiQPhe1btZgivujMiv0tQXla06lbwz-7iJFMtlePRNlQ57VCqQ=s320" style="cursor: move;" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Sabzi of Caulifllower leaves</b> </span></td></tr></tbody></table><p style="text-align: justify;"><b><span style="font-size: medium;">Tips:</span></b></p><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">Make sure all leaves are unblemished. </span></li><li><span style="font-size: medium;">Soaking and washing with thoroughly ensures all chemicals sprayed by farmers is removed. </span></li><li><span style="font-size: medium;">Finer you chop the leaves better it is. </span></li><li><span style="font-size: medium;">The reason for not adding strong spices like garam masala or jeera powder is that it will overcome the delicate flavor (which is amazing) and taste of cauliflower leaves. </span></li></ul><p></p><p style="text-align: justify;"><b><span style="font-size: medium;">Alternate Suggestions :</span></b></p><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">If one wishes whole leaves can be blanched before chopping. <b>For blanching</b> <b>:</b>boil water with spoonful of salt, once water starts boiling switch off the heat and put the leaves in salt - water solution. Leave the leaves in hot water for two minutes then sieve off the water and pour chilled water on the leaves. Once cooled, pat dry the blanched leaves and chop finely. </span></li><li><span style="font-size: medium;">Few stalks of the leaves (finely chopped) can be added along with potato pieces. This will add a texture to the sabzi. </span></li></ul><p></p><p style="text-align: justify;"></p><ul><li><span style="font-size: medium;">One teaspoon amchur powder can be added along with salt and turmeric powder.</span></li></ul></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-57780915793293531792022-01-07T01:35:00.002-08:002022-09-05T11:36:16.957-07:00Vegetable of cauliflower leaf's stalks/गोभी के डन्ठल की सब्जी <p></p><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEghhERp0aDLRCqi0VGskduHA9zC3n0lAyRE_cnw0rA0VNZlj6Cu23aW3ZwaHUDEos-zXY95JGhY3SOIfYDxpmeZVYlgYtsgMlx_7TDPEosw2Zok6v7G3fmq3aOji9oF9yx4S_Q5yZqfFY5K66WZzrHKZMzpehEFTK1kLHOwhq1jCLTymdLkMxA0wy95pg=w640-h480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sabzi Of Cauliflower leave's Stalks</b></td></tr></tbody></table></span></div><p style="text-align: justify;"><span>Cauliflower tender Crunchy leaves and their stalks are rich source of dietary fibers, and nutrients. Mostly they are discarded which means we have discarded the nutrients rich part of cauliflower. The nutritional value of leaves and stalks are evidence enough of the importance of these part of cauliflower in our diet. So extract maximum out of it, do not throw away the green part of cauliflower. Make this tasty sabzi from them and enjoy the benefits along with the taste. </span></p><p style="text-align: justify;"><span><b>Preparation Time: 10 minutes</b></span></p><p style="text-align: justify;"><span><b>Cooking Time: 15 minutes</b></span></p><p style="text-align: justify;"><span><b>Servings: 3 large</b></span></p><p style="text-align: justify;"><b><span>Nutritional value of sabzi (per 100 gm. of cauliflower leaves)</span></b></p><p style="text-align: justify;"><span>Proteins: 5.9 gm</span></p><p style="text-align: justify;"><span>Fats: 1.3 gm</span></p><p style="text-align: justify;"><span>Carbs: 7.6 gm</span></p><p style="text-align: justify;"><span>Water: 80 gm</span></p><p style="text-align: justify;"><span>Dietary fibers: 2.0 gm</span></p><p style="text-align: justify;"><span>Ash: 2.0 gm</span></p><p style="text-align: justify;"><span>https://www.google.com/amp/s/wellnessmunch.com/7-surprising-health-benefits-of-cauliflower-leaves/amp.</span>The stalks also are rich in Phosphorus, dietary fibers, calcium and are high on water content.So this sabzi is low on calories, fats, carbs and Sugars. High on nutrients, minerals and fibers.</p><div style="text-align: justify;"><b><span>Ingredients Required for making Sabzi :</span></b></div><div style="text-align: justify;"><ul><li><span>Tender leaves of Cauliflower </span></li></ul></div><div style="text-align: justify;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7leiOlUls9PKEaClj2Q8VWsNy4CeMucPNQXvVlhjWJbGu44T8TD8vj2mwKjqo9ec_FUz_OFLKzLNrKOU9kQU9LzUVj8gjfUUX5CCFVDh940o8C9XW1F7wOKvxS5-0K_i5_4PSsDp8QEv_vk9zzPy19qKRpP8W07wwqqFLZVZDymxmjGOg_1dgHbQIxQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Some Leaves and Stalks Of cauliflower</b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7leiOlUls9PKEaClj2Q8VWsNy4CeMucPNQXvVlhjWJbGu44T8TD8vj2mwKjqo9ec_FUz_OFLKzLNrKOU9kQU9LzUVj8gjfUUX5CCFVDh940o8C9XW1F7wOKvxS5-0K_i5_4PSsDp8QEv_vk9zzPy19qKRpP8W07wwqqFLZVZDymxmjGOg_1dgHbQIxQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span>Tender Stalks of Cauliflower </span></li><li><span>1Potato (medium size /30 gm approx.) </span></li><li><span>4 - 5 Sprigs of Coriander leaves </span></li><li><span>1Teaspoon cooking Oil (I use mustard oil) </span></li><li><span>1/2 Teaspoon salt or to taste </span></li><li><span>1/2 Teaspoon Cumin seeds </span></li><li><span>1-2 Whole dry red chili </span></li><li><span>Pinch of Asaefoetida </span></li></ul></div><div style="text-align: justify;"><b><span>Direction for making sabzi :</span></b></div><div style="text-align: justify;"><ul><li><span>From cauliflower separate the stalks (immaterial of the fact that stalks have leaves on them or not). </span></li><li><span>Remove the leaves attached to them.</span></li><li><span>chop off the lower thick hard part of the stalk and discard the lower thicker harder part. Keep the upper softer part for use.</span></li><li><span>Peel the outer layer of stalks. Discard the hard fibrous outer layer. Keep the cleaned juicy stalks for further use.</span></li></ul></div><div style="text-align: justify;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="4656" data-original-width="3492" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7D1shYixdZDsEBeeWSEvmIgohw-4nwQFi_BImFFZsg_sXqqVuq_LLGxXQxbycoMiHASZzZue0y0fBPz8m5fDHV2GQ51TA5v9CzAR0vV98LQPKgbqDOQ0aRaUWTnaexUMNBMfeb-G6ebz5yonKEnVuMGAf1xGwAnTNld-Cu95-WO0DJ-nEB8R1TSzAvg=s320" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Cleaned Stalks</b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7D1shYixdZDsEBeeWSEvmIgohw-4nwQFi_BImFFZsg_sXqqVuq_LLGxXQxbycoMiHASZzZue0y0fBPz8m5fDHV2GQ51TA5v9CzAR0vV98LQPKgbqDOQ0aRaUWTnaexUMNBMfeb-G6ebz5yonKEnVuMGAf1xGwAnTNld-Cu95-WO0DJ-nEB8R1TSzAvg=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span>Tender stalks need not to be separated from leaves or peeled. </span></li><li><span>Wash the leaves thoroughly. </span></li><li><span>Take few (8-10) leaves and wash them nicely.</span></li><li><span>Chop:</span></li><ul><li><span> Potato, </span></li><li><span>Coriander sprigs, </span></li><li><span>Stalks and leaves of cauliflower.</span></li></ul></ul></div><div style="text-align: justify;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="4656" data-original-width="3492" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi05A9jBgrCVCq-bYxMlQ4VtMHqUF8l53r2rLHuyuQB6f3BN_USjWATkaE4nW_4B2haVgYMCcQk4pz11pdPAuhjcK7uRScNY2Px5fYVqn3CrzXkcHyOqjfv36kRDN2XaDlurl4rKB0Sjku4v1TlKg7b28AUpzz2ezya6o41PZdFTMnS2vxCW95BbLZjlQ=s320" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Chopped Stalks, Potato,and greens</b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi05A9jBgrCVCq-bYxMlQ4VtMHqUF8l53r2rLHuyuQB6f3BN_USjWATkaE4nW_4B2haVgYMCcQk4pz11pdPAuhjcK7uRScNY2Px5fYVqn3CrzXkcHyOqjfv36kRDN2XaDlurl4rKB0Sjku4v1TlKg7b28AUpzz2ezya6o41PZdFTMnS2vxCW95BbLZjlQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span>In an iron wok (or any cooking pan) take cooking oil and heat it. </span></li><li><span>When the oil is hot add Cumin seeds and red chili. </span></li><li><span>Cumin seeds will splutter. Add asafoetida and mix. </span></li></ul></div><div style="text-align: justify;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPWs4ps7o37sg6vXDgGKng8VufMEmNjhquylpc-nnrkgGHfx-ByZc32EcgVNlnZ85J0v-BENqUrAVSHVkR-Py7xF_9_OBrOfFBCK-n5wPDPi2ysQkBesN7IamBfiig0ZLuj_7o7Zp_NU-SV9Xt9iKsJfBW2V2Uq7MP-BMVe3ors5SjpZ4_9JrYBKDfbQ=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Spices cooking in oil</b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPWs4ps7o37sg6vXDgGKng8VufMEmNjhquylpc-nnrkgGHfx-ByZc32EcgVNlnZ85J0v-BENqUrAVSHVkR-Py7xF_9_OBrOfFBCK-n5wPDPi2ysQkBesN7IamBfiig0ZLuj_7o7Zp_NU-SV9Xt9iKsJfBW2V2Uq7MP-BMVe3ors5SjpZ4_9JrYBKDfbQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span>Add potato pieces and chopped cauliflower stalk immediately. Do not let the cumin seeds become black. </span></li><li><span>Cook on low flame with constant stirring till potato pieces Start becoming soft. The pieces of cauliflower stalks will also change Color. </span></li></ul></div><div style="text-align: justify;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEidwWRbgF-ULkXnMbyX3_2m-sMHvOt3bB67fQSQlc7iFBrrcDXMu-xm4eYH0m2aJgn_l-aDo0M2iH7CgNBwXqzMWvCNzODMuzcgzNqKkq88EKxT7g6B6F1Srt1r5sO1WldpDwNxI2Ta3lmKUF-Gp8yDBj5Cq4tZ7O2d0E9GbfCwPnuY5dEP4zuneuFi6Q=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Potato and Stalk pieces added</b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidwWRbgF-ULkXnMbyX3_2m-sMHvOt3bB67fQSQlc7iFBrrcDXMu-xm4eYH0m2aJgn_l-aDo0M2iH7CgNBwXqzMWvCNzODMuzcgzNqKkq88EKxT7g6B6F1Srt1r5sO1WldpDwNxI2Ta3lmKUF-Gp8yDBj5Cq4tZ7O2d0E9GbfCwPnuY5dEP4zuneuFi6Q=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span>Add the chopped leaves and coriander springs. </span></li><li><span>Mix nicely. </span></li><li><span>Add :</span></li><ul><li><span>Salt,</span></li><li><span>Turmeric powder, </span></li><li><span>Dhaniya powder and amchur powder. </span></li></ul></ul></div><div style="text-align: justify;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3492" data-original-width="4656" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgI1U2NHwXUn-DDTeThbM8HgMI3I-iLZhdib10wVlYVivslAUEcS-Akgppj7B2v5LcRjbG2khcsG2faZl_4UPBRRrYgVdGoVhCwyA-I7uLBX-V_VAw1F8vxOYbf4CUpJP_jvWJzPa2GR1Qig_2xqPoPhC_gr0VVf_9MA0haxnmFSq7Dd3EiqVbySiFm0Q=s320" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Chopped greens and spices added</b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgI1U2NHwXUn-DDTeThbM8HgMI3I-iLZhdib10wVlYVivslAUEcS-Akgppj7B2v5LcRjbG2khcsG2faZl_4UPBRRrYgVdGoVhCwyA-I7uLBX-V_VAw1F8vxOYbf4CUpJP_jvWJzPa2GR1Qig_2xqPoPhC_gr0VVf_9MA0haxnmFSq7Dd3EiqVbySiFm0Q=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span>Mix nicely. Sprinkle 10 ml. water and cover the wok. </span></li><li><span>Cook on low flame for 2 to 3 minutes. </span></li><li><span>Switch off the heat and let it cool. The remainder heat will keep the vegetable cooking. </span></li><li><span>Cauliflower stalk sabzi is ready to be enjoyed with roti / dal - rice. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="4656" data-original-width="3492" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7b5FrSqfF-rgHMtlo-ptdhaQ6mVs4C_reKA0PEeiD_GwdMe1RvZgeBA3pOUoAiIq-BYur9gH-Ym3w2_TsEbZWs1lv0M50Do4JEIDpZnRUx2dJevWICNhlJwmpVQJCEBtWCyIDarANUt_WiLhJdJez6kyAx8bbfLnmmtDsokjmnC6SG-2nVC2q8RGflQ=w480-h640" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Cauliflower Leave's Stalks Sabzi</b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7b5FrSqfF-rgHMtlo-ptdhaQ6mVs4C_reKA0PEeiD_GwdMe1RvZgeBA3pOUoAiIq-BYur9gH-Ym3w2_TsEbZWs1lv0M50Do4JEIDpZnRUx2dJevWICNhlJwmpVQJCEBtWCyIDarANUt_WiLhJdJez6kyAx8bbfLnmmtDsokjmnC6SG-2nVC2q8RGflQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><div><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><span><b>Tips: </b></span></div><div style="text-align: justify;"><ul><li><span>Use unblemished leaves only.</span></li><li><span>Remove the outer fibrous covering nicely.</span></li><li><span>Chopping the leaves ans stalks finely makes them easier to cook.</span></li><li><span>Iron /cast iron woks impart great flavor to sabzi and increases the iron content also. </span></li><li><span>Green coriander sprigs (धनिया पत्ता) add enhances taste, flavor and adds to nutritional value of sabzi. </span></li></ul></div><div style="text-align: justify;"><b>Alternate Suggestions:</b></div><div style="text-align: justify;"><ul><li>The amount of leaves can be increased to make the sabzi greener, tastier and healthier.</li><li>Instead of red chilies green chilies can be taken.</li><li>I prefer not peeling the potato, you may peel it. </li></ul></div><div style="text-align: justify;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-k0oKNsJyRkGQy1F9S6tpJfXl-u7uEbApoWOsAtaCS38fELgJfg1b9jk0zv8uyw7r1QUzATQRRdbETu2xQgRXKw280WmCXrM0mwaiEDYVj_E0Vh9qE82g7z4PQdxhsZeXIzcG8m6SrEdvM1IKS3s_70Meebk7jSC_UWi5ZFNeqE46afKcQIfMVmQLLQ=s4656" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com2tag:blogger.com,1999:blog-3078449134729902047.post-67872913261560403032021-10-01T22:28:00.001-07:002021-10-04T04:13:37.194-07:00Chicken Ghee Roast <div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rBJFly5OkLA/YVQrcUTMmNI/AAAAAAAA9_4/MyCvxeNm03Yb2mKj2AnmYkRSIZlnCjGhQCLcBGAsYHQ/s2048/20210929_082120_Signature%257E3.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-rBJFly5OkLA/YVQrcUTMmNI/AAAAAAAA9_4/MyCvxeNm03Yb2mKj2AnmYkRSIZlnCjGhQCLcBGAsYHQ/w400-h300/20210929_082120_Signature%257E3.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chicken Ghee Roast </span></b></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: medium;">Chicken ghee bhuna is chicken roasted with clarified butter. This preparation of chicken is very tasty, full of flavors of spices like cardamom, clove, cinnamon and of nuts cashew, almonds. I have used chicken legs ( the person for whom I made loves chicken legs) but the choice of chicken pieces is left to individual only it should be with bones. </span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Nutritional value (Approx. Values) :</span></b></div><div style="text-align: justify;"><span style="font-size: medium;">Energy : 600 calories (from fat of chicken) </span></div><div style="text-align: justify;"><span style="font-size: medium;">Trimmed and fat removed 440gm) </span></div><div style="text-align: justify;"><span style="font-size: medium;">Fat: 42 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Cholesterol : 250 mg (untrimmed chicken, trimmed and fat removed 130 mg.) </span></div><div style="text-align: justify;"><span style="font-size: medium;">Carbs : 3gm </span></div><div style="text-align: justify;"><span style="font-size: medium;">Proteins : 80 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Sugars : 0</span></div><div style="text-align: justify;"><span style="font-size: medium;">Sodium : 1150 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Potassium : 665 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Dietary Fibers : 15 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Rich in </span></div><div style="text-align: justify;"><span style="font-size: medium;">Iron, Calcium Zinc, Phosphorus, Manganese, Copper Selenium </span></div><div style="text-align: justify;"><span style="font-size: medium;">Vtamins : A, B6, B12, E, Thiamin, Riboflavin, </span></div><div style="text-align: justify;"><span style="font-size: medium;">Micronutrients :</span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Preparation Time : 30 minutes </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Marination Time : 3 to 4 hours </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Cooking Time : 1 hour </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Servings : 2 Medium servings </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Ingredients Required For Making Chicken Ghee Roast :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Chicken Pieces : 500 gm (I took leg pieces) </span></li><li><span style="font-size: medium;">Onion: 25 gm (1 medium size) </span></li><li><span style="font-size: medium;">Garlic : 3 to 4 cloves </span></li><li><span style="font-size: medium;">Ginger : 2 to 3 cm piece </span></li><li><span style="font-size: medium;">Cashew : 6 </span></li><li><span style="font-size: medium;">Almonds : 6</span></li><li><span style="font-size: medium;">Raisins : 8 - 10</span></li><li><span style="font-size: medium;">Ghee (Clarified butter) : 30 ml melted / 5 teaspoon solid) </span></li><li><span style="font-size: medium;">Cumin seeds : 1 teaspoon </span></li><li><span style="font-size: medium;">Green Cardamom : 2</span></li><li><span style="font-size: medium;">Cloves : 3 </span></li><li><span style="font-size: medium;">Cinnamon : 2 cm piece </span></li><li><span style="font-size: medium;">Red chili powder : 1 Teaspoon (optional) </span></li><li><span style="font-size: medium;">Salt : 1/2 Teaspoon ( or as per taste) </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">For Marinade :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Thick curd : 2 Table spoons </span></li><li><span style="font-size: medium;">Ginger- Garlic paste : 2 teaspoons </span></li><li><span style="font-size: medium;">Turmeric : 1/4 Teaspoon </span></li><li><span style="font-size: medium;">Kashmiri red chili powder :1 Teaspoon </span></li><li><span style="font-size: medium;">Red chili powder : 1Teaspoon (optional) </span></li><li><span style="font-size: medium;">Salt 1/2 Teaspoon </span></li><li><span style="font-size: medium;">Nutmeg powder :1/4 Teaspoon (I grate nutmeg) </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Marination :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Mix all dry ingredients of marinade with curd and whisk nicely to mix and remove all lumps from curd. Marinade is ready. </span></li><li><span style="font-size: medium;">Remove all skin, fat from chicken pieces. Now chicken is dressed and ready for marination </span></li><li><span style="font-size: medium;">Poke chicken pieces with fork and apply the marinade to the chicken pieces. Make sure all sides are covered in marinade. </span></li><li><span style="font-size: medium;">Cover and leave it in fridge for at least 4 hrs. I leave it in fridge for 8 to 10 hrs. The spices of marinade enter the chicken flesh nicely.</span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-GI3I1cJDQQM/YVQrWwnFu8I/AAAAAAAA9_A/id5HDI85mN0bGwnT7bHANQSqc81lICfbACLcBGAsYHQ/s2048/20210928_124857_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-GI3I1cJDQQM/YVQrWwnFu8I/AAAAAAAA9_A/id5HDI85mN0bGwnT7bHANQSqc81lICfbACLcBGAsYHQ/w320-h240/20210928_124857_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Marinated Chicken<br /></span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Soak cashew, Almonds and raisins in water for 30 minutes. When Almonds are soaked properly remove the skin from them and make fine paste of soaked almonds, cashew and raisins. Keep aside for further use. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ek3YAExQQRc/YVQrXBnRX9I/AAAAAAAA9_E/XvFYD9uqT5MXUMBBBOi68xDQln8Hyu4bQCLcBGAsYHQ/s2048/20210928_125028_HDR_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-Ek3YAExQQRc/YVQrXBnRX9I/AAAAAAAA9_E/XvFYD9uqT5MXUMBBBOi68xDQln8Hyu4bQCLcBGAsYHQ/w320-h240/20210928_125028_HDR_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Cashew-Almond - Raisin paste </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Peel and chop onion to small pieces. </span></li><li><span style="font-size: medium;">Cut tomato to small pieces. </span></li><li><span style="font-size: medium;">Remove skin from ginger, peel garlic and chop roughly. </span></li><li><span style="font-size: medium;">Crush cardamom, cinnamon, cloves in a pestle mortar. </span></li><li><span style="font-size: medium;">In a thick bottom cooking pan take 2ml. Ghee and heat it on high heat. To the hot ghee onions and lower the heat. Cook with occasionally stirring till onions start getting light brown color. </span></li><li><span style="font-size: medium;">Immediately add crushed garlic and ginger. Cook for a minute or so on low heat. The raw smell of ginger garlic will disappear. </span></li><li><span style="font-size: medium;">Add tomatoes and cook on low heat till tomato becomes soft and mushy. </span></li><li><span style="font-size: medium;">Let it cool. Once cooked make paste of the cooked mixture. Keep it aside for further use. </span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lU6dgBidKJo/YVQrXKJKIHI/AAAAAAAA9_I/G5UuJVmKECgs0jsHO-WFSombRH5tBwh8QCLcBGAsYHQ/s2048/20210928_125229_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-lU6dgBidKJo/YVQrXKJKIHI/AAAAAAAA9_I/G5UuJVmKECgs0jsHO-WFSombRH5tBwh8QCLcBGAsYHQ/w320-h240/20210928_125229_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Onion-Tomato paste </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">In a thick wok /cooking pan take ghee and heat it (do not bring it to smoking point).</span></li><li><span style="font-size: medium;">To the hot ghee add </span></li><li><span style="font-size: medium;">Cumin seeds </span></li><li><span style="font-size: medium;">Crushed spices mixture</span></li><li><span style="font-size: medium;">Cook for 30 seconds on low heat. </span></li><li><span style="font-size: medium;">Put marinated chicken to the ghee and spices mixture. Do not add the liquid marinade left after taking out chicken. Keep it aside for further use. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lJjVR8wDv6E/YVQrZG-pxHI/AAAAAAAA9_c/gjErmbo6QKotE8IQzG5FWZxTBIP1kRpcgCLcBGAsYHQ/s2048/20210929_074846_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-lJjVR8wDv6E/YVQrZG-pxHI/AAAAAAAA9_c/gjErmbo6QKotE8IQzG5FWZxTBIP1kRpcgCLcBGAsYHQ/w320-h240/20210929_074846_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Left over marinade </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Roast the chicken in ghee on medium heat. After 2 minutes of cooking turn over the pieces so that the spices and Ghee gets coated on both sides.</span></li><li><span style="font-size: medium;">Roast on medium heat for 5 minutes on medium heat with occasional turning over. The marinade on chicken pieces will dry up. </span></li><li><span style="font-size: medium;">Pour half of the left over marinade on one side of the chicken pieces, turn them over and pour rest of the left over marinade on the chicken. Roast on low heat for 8 to 10 minutes on with occasional turning over to make sure all sides are cooked evenly. The chicken pieces will start getting golden brown color. </span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wsE02MeujOE/YVQrYOni3dI/AAAAAAAA9_M/54CDeb0g-QA8kzZ7EmWAPvPE0HsM3yN-ACLcBGAsYHQ/s2048/20210929_074502_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-wsE02MeujOE/YVQrYOni3dI/AAAAAAAA9_M/54CDeb0g-QA8kzZ7EmWAPvPE0HsM3yN-ACLcBGAsYHQ/w320-h240/20210929_074502_Signature.jpg" width="320" /></span></a></td></tr></tbody></table></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-bzGsHpg94ow/YVQrYxyuaXI/AAAAAAAA9_U/3LtVL_EHXLkEzKcbgNKl8u9jHaVByu_wwCLcBGAsYHQ/s2048/20210929_074641_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-bzGsHpg94ow/YVQrYxyuaXI/AAAAAAAA9_U/3LtVL_EHXLkEzKcbgNKl8u9jHaVByu_wwCLcBGAsYHQ/w320-h240/20210929_074641_Signature.jpg" width="320" /></span></a></td></tr></tbody></table></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-EfFvDKm4GhE/YVQrYxTb_jI/AAAAAAAA9_Y/Dcuh9MKvHH4lBVCuTwk7MyOr9_zDnzE7wCLcBGAsYHQ/s2048/20210929_074745_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-EfFvDKm4GhE/YVQrYxTb_jI/AAAAAAAA9_Y/Dcuh9MKvHH4lBVCuTwk7MyOr9_zDnzE7wCLcBGAsYHQ/w320-h240/20210929_074745_Signature.jpg" width="320" /></span></a></td></tr><tr></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_ZMaWQmGnPc/YVQrZwVeLlI/AAAAAAAA9_g/VVFbKycM4McuWXKPLNsCfZVdvuIodjUEQCLcBGAsYHQ/s2048/20210929_075347_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-_ZMaWQmGnPc/YVQrZwVeLlI/AAAAAAAA9_g/VVFbKycM4McuWXKPLNsCfZVdvuIodjUEQCLcBGAsYHQ/w320-h240/20210929_075347_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Marinade poured over chicken </span></b></td></tr></tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9u_dYjkl13U/YVQraGPIa4I/AAAAAAAA9_k/fW8biTZ_PaIUESPOtpPICtuM0sZOTBjRwCLcBGAsYHQ/s2048/20210929_075817_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-9u_dYjkl13U/YVQraGPIa4I/AAAAAAAA9_k/fW8biTZ_PaIUESPOtpPICtuM0sZOTBjRwCLcBGAsYHQ/w320-h240/20210929_075817_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Nicely roasted after pouring marinade </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add onion tomato paste and 1/2 teaspoon salt, roast on low heat with turning it over two three times for 5 minutes. The moisture will evaporate, chicken will be coated with spices nicely. </span></li><li><span style="font-size: medium;">Check for salt and spiciness. Add according to your requirements. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-K11xnK4szkY/YVQraRGe56I/AAAAAAAA9_o/yiyGO-wRdKky5w4Qlm0M3yQ7dj-8brNcgCLcBGAsYHQ/s2048/20210929_075922_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1534" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-K11xnK4szkY/YVQraRGe56I/AAAAAAAA9_o/yiyGO-wRdKky5w4Qlm0M3yQ7dj-8brNcgCLcBGAsYHQ/w320-h240/20210929_075922_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Salt, onion tomato paste added </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add cashew almond paste and roast with turning chicken over nicely for 5 minutes on medium heat. Chicken ghee roast is ready to be enjoyed with hot chapati /parantha. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-1UyGkZgQNUw/YVQrbBwWk9I/AAAAAAAA9_s/GhYppZOhsG0qpgyUqa_kCf3AgBhiQO8UgCLcBGAsYHQ/s2048/20210929_080009_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-1UyGkZgQNUw/YVQrbBwWk9I/AAAAAAAA9_s/GhYppZOhsG0qpgyUqa_kCf3AgBhiQO8UgCLcBGAsYHQ/w320-h240/20210929_080009_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chew-Almond - Raisin paste added </span></b></td></tr></tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-cTMgV32Tjuw/YVQrbMjZtAI/AAAAAAAA9_w/J7Zzdsvn1mQjyi0T7d7PwMS56cC-0mKRACLcBGAsYHQ/s2048/20210929_080144_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-cTMgV32Tjuw/YVQrbMjZtAI/AAAAAAAA9_w/J7Zzdsvn1mQjyi0T7d7PwMS56cC-0mKRACLcBGAsYHQ/w320-h240/20210929_080144_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chicken Ghee Roast </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Garnish with fresh coriander leaves. Serve hot "Chicken Ghee Roast" with Roti /Parantha or any type of bread. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ulo57ZnZFSg/YVQrcmoGfjI/AAAAAAAA9_8/aqGqfsAkMs8qH-lpjRvClxDttr3cq95AwCLcBGAsYHQ/s2048/20210929_082156_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-ulo57ZnZFSg/YVQrcmoGfjI/AAAAAAAA9_8/aqGqfsAkMs8qH-lpjRvClxDttr3cq95AwCLcBGAsYHQ/w400-h300/20210929_082156_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chicken Ghee Roast </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><b><span style="font-size: medium;">Tips :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Chicken pieces should not be too small. </span></li><li><span style="font-size: medium;">If leg pieces are taken the cooking pan should be big enough for them to sit on ghee properly. </span></li></ul></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">I took leg pieces because it was someone who loves leg pieces. Chicken curry cut is recommended mostly. </span></li><li><span style="font-size: medium;">Roasting should be done on medium heat, it will make sure that all flavor of all spices seep into the chicken pieces and chicken is cooked evenly to perfection. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Suggested Variations :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Along with cashew-almond paste few pieces of Capsicum, few shallots can be added. They add some crunch and texture to the Chicken Ghee Roast "</span></li><li><span style="font-size: medium;">Always check chili powder for hotness before adding. Adjust accordingly. </span></li></ul></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-3974524459412113472021-08-28T23:33:00.005-07:002023-05-19T04:34:11.494-07:00कमल - ककड़ी की सब्ज़ी /Kaml kakdi ki sabzi (Vegetable of Lotus-Stem) <p></p><span style="font-size: medium;"><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1580" data-original-width="2048" height="310" src="https://1.bp.blogspot.com/-nmvTN-U3KZg/YSXnzz6rfFI/AAAAAAAA9OA/DYu3kHxvCqYgbtdike9ZetlwOJELPSwpQCLcBGAsYHQ/w400-h310/20210825_100628-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Kamal-kakdi sabzi without gravy </b></td></tr></tbody></table></div></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1071" data-original-width="2048" height="209" src="https://1.bp.blogspot.com/-kcM1FZThpOY/YSXn04zJpzI/AAAAAAAA9OM/JuuSyFqjDQwTVVEFeWIspAW7WmurokFXACLcBGAsYHQ/w400-h209/20210825_102203-1-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Kamal-kakdi (Lotus root) sabzi with gravy </b></td></tr></tbody></table><span style="font-size: medium;"><div style="text-align: justify;">Stems of Lotus are called Lotus cucumber/Bhasinde/(भसिंड़े)/Kamal kakdi (कमल ककड़ी) /kamal kakkari (कमलकक्कारी) in India. It's botanical name is Nelumbo Nucifera. Lotus roots are rich source of B6, Niacin, Riboflavin, Iron, Calcium and micronutrients like Zinc, Copper. Lotus roots can be stir fried, made to crisp chips or savory (with or without gravy) is made which is usually paired with roti or parantha (Indian flat bread). </div><div style="text-align: justify;">Dhaniya powder : Coriander seeds powder </div><div style="text-align: justify;">Kamal-kakdi : Lotus roots </div><div style="text-align: justify;">Amchur : Dry raw mango powder. </div></span><div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Preparation Time : 15 Minutes </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Cooking Time : 40 - 45 Minutes</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Serving : 4 Large Servings </span></b></div><div><p></p><div style="text-align: justify;"><b><span style="font-size: medium;">Nutritional Value of vegetable made from 500 gm of Kamal-kakdi (Lotus roots) :</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Energy 450 calories </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Carbs 95 gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Fats 8 gm </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Cholesterol 0 gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Sugars 0gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Sodium 510 mg</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Potassium 2500 mg </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Proteins 15 gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Dietary Fibers 30.0 gm </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Vutamins: Rich in Vitamin C, B6, Riboflavin, Niacin </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Minerals: Rich source of Iron, Magnesium, Calcium, Phosphorus, Copper and Zinc </span></b></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Ingredients for Making Kamal-kakdi Sabzi :</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Kamal-kakdi : 500gm</span></li><li><span style="font-size: medium;">Potato: 1Medium size (80 - 100gm)(optional) </span></li><li><span style="font-size: medium;">Tomato : 150 gm (2 Medium size) </span></li><li><span style="font-size: medium;">Cumin seeds: 1Teadpoon </span></li><li><span style="font-size: medium;">Green Chili : 1</span></li><li><span style="font-size: medium;">Salt : 1Teadpoon or to taste </span></li><li><span style="font-size: medium;">Dhaniya powder : 2Teadpoons </span></li><li><span style="font-size: medium;">Turmric Powder :1/2 Teaspoon </span></li><li><span style="font-size: medium;">Kashmiri Red Chili Powder : 1Teadpoon (for giving favor and red color to sabzi) </span></li><li><span style="font-size: medium;">Red Chili Powder 1/2 Teaspoon (or to taste) </span></li><li><span style="font-size: medium;">Garam Masala: 1/4 Teaspoon </span></li></ul></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Cooking Oil : 10 ml. (I use mustard oil) </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Directions For Making Kamal-kakdi Sabzi :</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Chop off the lower part so as to have an open end from both sides. </span></li><li><span style="font-size: medium;">Wash under flowing water two three times to make sure no dirt particles are stuck inside. Dip in slat water for 10-15 minutes. Drain and wash the Lotus roots again in fresh water. </span></li><li><span style="font-size: medium;">Break the Lotus roots to 5-6 inches pieces.</span></li><li><span style="font-size: medium;">Place them in pressure cooker and add enough water so that the water level is an inch above the Lotus root pieces. Add one teaspoon of salt. Put the lid of cooker and place the it on high heat till pressure is formed, reduce the heat and cook on low heat for 10 minutes (till cooker gives two whistles). </span></li><li><span style="font-size: medium;">If you are using instant cooker then set it for potato boiling settings. If you are boiling in open pan then it will take 30 minutes minimum to boil to become soft. </span></li><li><span style="font-size: medium;">The final boiled roots should be just soft not mushy. </span></li><li><span style="font-size: medium;">Let the boiled roots cool. Peel the outer layer of boiled roots. Keep aside the peeled roots. Throw away the peels. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1361" data-original-width="2048" height="213" src="https://1.bp.blogspot.com/-wvTb8Qhzwrg/YSXnvJ8MXXI/AAAAAAAA9NU/XL-80MIwAsY3sYL5bo6Dwh9KRpINHxT3gCLcBGAsYHQ/w320-h213/20210824_075602-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Boiled Kamal-kakdi </b></td></tr></tbody></table><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-wvTb8Qhzwrg/YSXnvJ8MXXI/AAAAAAAA9NU/XL-80MIwAsY3sYL5bo6Dwh9KRpINHxT3gCLcBGAsYHQ/s2048/20210824_075602-1_Signature.jpg"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1310" data-original-width="2048" height="205" src="https://1.bp.blogspot.com/-0ZlV2LQDGUI/YSXnuzcivSI/AAAAAAAA9NQ/TYQAF4daYzgp0SHqEiPjrUPQQ5OTgIHRwCLcBGAsYHQ/w320-h205/20210824_080456-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Boiled and peeled kamal-kakdi </b></td></tr></tbody></table><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-0ZlV2LQDGUI/YSXnuzcivSI/AAAAAAAA9NQ/TYQAF4daYzgp0SHqEiPjrUPQQ5OTgIHRwCLcBGAsYHQ/s2048/20210824_080456-1_Signature.jpg"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1499" data-original-width="2048" height="234" src="https://1.bp.blogspot.com/-JNYRtAp0Wg8/YSXnvLgwgmI/AAAAAAAA9NY/og51k1FN348LPzDahkSGRhRzFd-3xiH0wCLcBGAsYHQ/w320-h234/20210824_080523-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Peels to be thrown </b></td></tr></tbody></table><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-JNYRtAp0Wg8/YSXnvLgwgmI/AAAAAAAA9NY/og51k1FN348LPzDahkSGRhRzFd-3xiH0wCLcBGAsYHQ/s2048/20210824_080523-1_Signature.jpg"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Peel potato and cut them to 2 inches pieces. </span></li><li><span style="font-size: medium;">Cut green chilies to pieces of your liking. </span></li><li><span style="font-size: medium;">Chop tomatoes and grind them to paste. </span></li><li><span style="font-size: medium;">Cut the peeled roots to 2-3mm.pieces. While cutting the boiled roots thin fibers will come out keep wrapping them on your finger. They make the vegetable unpalatable. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-gRRRrleiWZc/YSXnwaB6StI/AAAAAAAA9Ng/j8rJyN5b1W4VkhtD5G7p-EbtyXcWGJWNgCLcBGAsYHQ/s2048/20210824_105059-1_Signature.jpg"><span style="font-size: medium;"><img border="0" data-original-height="1387" data-original-width="2048" height="218" src="https://1.bp.blogspot.com/-gRRRrleiWZc/YSXnwaB6StI/AAAAAAAA9Ng/j8rJyN5b1W4VkhtD5G7p-EbtyXcWGJWNgCLcBGAsYHQ/w320-h218/20210824_105059-1_Signature.jpg" width="320" /></span></a></div></span></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-4SHw_afyYF0/YSXnwBmIEfI/AAAAAAAA9Nc/tjJltDNf66IFLuLEZxF_rX_YRmAteLqGwCLcBGAsYHQ/w320-h240/20210824_105040_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Kamal-kakdi pieces and fiber wrapped around finger during cutting kamal-kakdi </b></td></tr></tbody></table><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-4SHw_afyYF0/YSXnwBmIEfI/AAAAAAAA9Nc/tjJltDNf66IFLuLEZxF_rX_YRmAteLqGwCLcBGAsYHQ/s2048/20210824_105040_Signature.jpg"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">In a thick bottom wok take oil and heat. </span></li><li><span style="font-size: medium;">Add </span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Cumin seeds </span></li><li><span style="font-size: medium;">Green chili pieces </span></li></ol></div><div style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-W0bC5VTq8Zs/YSXnwg0eloI/AAAAAAAA9Nk/CumU4ftq8EsEszpsrvW0Gd7DL4bhOjeSgCLcBGAsYHQ/s2048/20210825_094500_Signature.jpg"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-W0bC5VTq8Zs/YSXnwg0eloI/AAAAAAAA9Nk/CumU4ftq8EsEszpsrvW0Gd7DL4bhOjeSgCLcBGAsYHQ/w320-h240/20210825_094500_Signature.jpg" width="320" /></span></a></div></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Once the seeds have sputtered add potato pieces and cook on low flame till golden brown. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-b6vIgnESKT8/YSXnxo8dxUI/AAAAAAAA9No/SWo65aF6tBU9JgglwAX2uGkJ730c5CE9QCLcBGAsYHQ/s2048/20210825_094542_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-b6vIgnESKT8/YSXnxo8dxUI/AAAAAAAA9No/SWo65aF6tBU9JgglwAX2uGkJ730c5CE9QCLcBGAsYHQ/w320-h240/20210825_094542_Signature.jpg" width="320" /></span></a></td></tr></tbody></table></span></div><div style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-CYAHtII6Xic/YSXnx9OEFNI/AAAAAAAA9Ns/bgETKvEtmDkZ61S2j5XEM2E4mTVfUMUEgCLcBGAsYHQ/s2048/20210825_094715_Signature.jpg"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-CYAHtII6Xic/YSXnx9OEFNI/AAAAAAAA9Ns/bgETKvEtmDkZ61S2j5XEM2E4mTVfUMUEgCLcBGAsYHQ/w320-h240/20210825_094715_Signature.jpg" width="320" /></span></a></div></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add Lotus root pieces and cook on low heat with stirring for about 4-5 minutes. The root pieces will start gaining golden hew. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><div style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-SS0MF9fdGTs/YSXnxyfYqNI/AAAAAAAA9Nw/XZ81AsyFNG867IUKJR6XyDbPHxvCZsBFQCLcBGAsYHQ/w320-h240/20210825_094908_Signature.jpg" width="320" /></div><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-SS0MF9fdGTs/YSXnxyfYqNI/AAAAAAAA9Nw/XZ81AsyFNG867IUKJR6XyDbPHxvCZsBFQCLcBGAsYHQ/s2048/20210825_094908_Signature.jpg"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add </span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Salt </span></li><li><span style="font-size: medium;">Coriander powder </span></li><li><span style="font-size: medium;">Turmeric powder </span></li><li><span style="font-size: medium;">Kashmiri chili powder </span></li><li><span style="font-size: medium;">Red chili powder </span></li></ol></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Mix thoroughly. </span></li><li><span style="font-size: medium;">Cover and cook for 2-3 minutes with stirring in between. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-G2-zdazYl8I/YSXny2su4iI/AAAAAAAA9N0/a52OPBKr1UkIXEytfnMNkW7l9tUoBiO-wCLcBGAsYHQ/w320-h240/20210825_095302_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Spices added to semi cooked ingredients </b></td></tr></tbody></table><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-G2-zdazYl8I/YSXny2su4iI/AAAAAAAA9N0/a52OPBKr1UkIXEytfnMNkW7l9tUoBiO-wCLcBGAsYHQ/s2048/20210825_095302_Signature.jpg"><span style="font-size: medium;"></span></a></div></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add tomato paste and mix. Cover and cook for 10 - 15 minutes with stirring in between. </span></li><li><span style="font-size: medium;">Sprinkle 10 ml.water once or twice as per requirement so that the ingredients do not get burnt while cooking. Just Sprinkle water do not pour. </span></li><li><span style="font-size: medium;">Add garam masala, mix and cover. Cook for 2 minutes. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-glSPOXu4dCk/YSXnzNp888I/AAAAAAAA9N8/LZMt-j0BFL4GaY4w0mCwsyYLHq9ltm2wQCLcBGAsYHQ/s2048/20210825_095405_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-glSPOXu4dCk/YSXnzNp888I/AAAAAAAA9N8/LZMt-j0BFL4GaY4w0mCwsyYLHq9ltm2wQCLcBGAsYHQ/w320-h240/20210825_095405_Signature.jpg" width="320" /></span></a></td></tr></tbody></table></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Sabzi without gravy is ready. Serve it hot with roti or parantha. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1580" data-original-width="2048" height="248" src="https://1.bp.blogspot.com/-nmvTN-U3KZg/YSXnzz6rfFI/AAAAAAAA9OA/DYu3kHxvCqYgbtdike9ZetlwOJELPSwpQCLcBGAsYHQ/w320-h248/20210825_100628-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Kamal-kakdi sabzi without gravy </b></td></tr></tbody></table><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-nmvTN-U3KZg/YSXnzz6rfFI/AAAAAAAA9OA/DYu3kHxvCqYgbtdike9ZetlwOJELPSwpQCLcBGAsYHQ/s2048/20210825_100628-1_Signature.jpg"><span style="font-size: medium;"></span></a></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">For making sabzi withy gravy add 200 mlwater,1 teaspoon dhaniya powder, adjust salt and spices according to your taste and let it come to boil. Cook for another 2 to 3 minutes on low heat. Kamal-kakdi sabzi with gravy is ready to eat. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/--Rk2tPmclWk/YSXn0d19rOI/AAAAAAAA9OE/chE5Yo1-m8gZkku2fpBHCcAxxIU_nxVGwCLcBGAsYHQ/s320/20210825_100730_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Water and spices added for making gravy </b></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/--am0yxIBTLk/YSXn0TsY_3I/AAAAAAAA9OI/34zYh9nh8tMIemJxBlI62k-sOdIAWMkWACLcBGAsYHQ/s320/20210825_101930_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sabzi with gravy </b></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1070" data-original-width="2048" height="208" src="https://1.bp.blogspot.com/-_LiiHlg2dNo/YSXn1ZR0lzI/AAAAAAAA9OQ/9GWxAaWJCCUjOZTZjfqt7j4wpDS0eL80QCLcBGAsYHQ/w400-h208/20210825_102207-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Kamal-kakdi(Lotus roots) sabzi with gravy </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Serve with roti /parantha. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Tips:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Washing should be done thoroughly to ensure removal of every speck of dirt from the canals of roots. </span></li><li><span style="font-size: medium;">Boil till Al-Dante, because further cooking of Kamal-kakdi pieces will take place with spices. </span></li><li><span style="font-size: medium;">Remove the threads like fine fibers these are not dietary fibers, they make food unpalatable. </span></li><li><span style="font-size: medium;">Always check the hotness of chili before adding and adjust the amount according to taste and heat of chili. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Suggested Variations:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">For sabzi of kamal-kakdi without gravy either tomato or amchur powder can be added. To make with amchur powder when sabzi is cooked with spices instead of tomato paste add 1 teaspoon of amchur powder (dry raw mango powder). Mix nicely, Sprinkle 10 - 15 ml water and cover. Cook on low heat for 2 - 3 minutes. Kamal-kakdi sabzi without gravy is ready. </span></li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-E0IjR7nF76c/YSXny1y5GzI/AAAAAAAA9N4/yE46fviIu84z5lYjm64y2wgTAUofOdI2QCLcBGAsYHQ/s2048/20210825_100039-1%257E2_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1449" data-original-width="2048" height="226" src="https://1.bp.blogspot.com/-E0IjR7nF76c/YSXny1y5GzI/AAAAAAAA9N4/yE46fviIu84z5lYjm64y2wgTAUofOdI2QCLcBGAsYHQ/w320-h226/20210825_100039-1%257E2_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><b>Dry Sabzi with amchur </b></td></tr></tbody></table><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><br /></div></div></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-31908851951126860872021-06-26T03:21:00.002-07:002021-06-26T03:24:10.813-07:00Sponge gourd Red lentil Sabzi (घीया तुरई - मसूर दाल सब्जी) <p></p><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="1325" data-original-width="2048" height="414" src="https://1.bp.blogspot.com/-y_iiT0GB-P4/YNXrh-9XNcI/AAAAAAAA43k/7NbHGgfrGxcQO-mNvlNEoLTcbKDV_eOBgCLcBGAsYHQ/w640-h414/20210625_102247-1%257E2_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Sponge gourd in Red lentil(घीया तुरई - मसूर दाल) </span></b></td></tr></tbody></table><span style="font-size: medium;"><div style="text-align: justify;"><br />Sponge gourd is rich source of dietary fibers, vitamins and minerals. 94% weight of sponge gourd is because of the water content in which all Micronutrients are present in soluble form. When it is combined with Red lentil (लाल मसूर दाल), the nutritional value of sabzi increases along with the taste. So give this recipe a try for change in taste and it's nutrition. </div></span><div style="text-align: justify;"><b><span style="font-size: medium;">Preparation Time : 15 minutes</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Cooking Time : 20 minutes </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Servings : 4 Medium serves </span></b></div><div><div style="text-align: justify;"><span style="font-size: medium;"> </span></div><div><div style="text-align: justify;"><b><span style="font-size: medium;">Nutritional value of sabzi made from 500 gm Sponge Gourd :</span></b></div><p></p><div style="text-align: justify;"><b><span style="font-size: medium;">Energy 100cal </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Carbs 22 gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Proteins 10.0gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Cholesterol</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Sugars 0.4gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Sodium 5.4 mg</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Potassium 773.8mg </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Dietary Fibers 17.0 gm</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Extremely rich in Calcium, Magnesium, Phosphorus, </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Rich in Iron, Manganese, Copper, Zinc and vitamins B group, K and C </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Ingredients Required For Making Sponge Gourd - Red Lentil Sabzi (घीया तुरई मसूर दाल सब्ज़ी) :</span></b></div><div style="text-align: justify;"><span style="font-size: medium;">Sponge Gourd (घीया तुरई) : 500 gm. </span></div><div style="text-align: justify;"><span style="font-size: medium;">Red Lentil (लाल मसूर दाल) : 25 gm (2.5 Tablespoons) </span></div><div style="text-align: justify;"><span style="font-size: medium;">Potato : 1Small ( optional) </span></div><div style="text-align: justify;"><span style="font-size: medium;">Tomato : 100 gm (2medium sized) </span></div><div style="text-align: justify;"><span style="font-size: medium;">Ginger grated : 1 Tea spoon </span></div><div style="text-align: justify;"><span style="font-size: medium;">Green Chili : 1</span></div><div style="text-align: justify;"><span style="font-size: medium;">Fresh Coriander : 2-3 Sprigs </span></div><div style="text-align: justify;"><span><span style="font-size: medium;"><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-D9Dl7L8TffI/YNXreBhO5DI/AAAAAAAA42w/P_qL0zV3HYgC8UnSb_fWUzs_YqonW-CPwCLcBGAsYHQ/w400-h300/20210625_074353_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Some ingredients for sabzi </b></td></tr></tbody></table></div></span></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Cumin seeds : 1teaspoon </span></li><li><span style="font-size: medium;">Mustard seeds: 1/2 Teaspoon </span></li><li><span style="font-size: medium;">Ghee /cooking oil : 10 ml. </span></li><li><span style="font-size: medium;">Turmeric : 1/2 Teaspoon </span></li><li><span style="font-size: medium;">Salt :1/2Teaspoon or to taste </span></li><li><span style="font-size: medium;">Kashmiri Red Chili Powder : 2Teaspoons </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Direction For Making Sponge Gourd Red Lentil Sabzi :</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Wash and soak Red lentil in water for 30 minutes. </span></li><li><span style="font-size: medium;">Peel and chop sponge gourd (तुरई). </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-Yo631AiAMdY/YNXreNm_1OI/AAAAAAAA42s/crEVnkrKpLEcJrC6TDJyvBENSYbwFnBugCLcBGAsYHQ/w400-h300/20210625_075053_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Peeked soft fresh sponge gourd </b></td></tr></tbody></table></span></div><div style="text-align: justify;"><span style="font-size: medium;">Peel and cut potato to small pieces. </span></div><div style="text-align: justify;"><span style="font-size: medium;">Slit green chili and remove the seeds. </span></div><div style="text-align: justify;"><span style="font-size: medium;">Chop Coriander sprigs. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-qpUYu_UZTX4/YNXreIEGsSI/AAAAAAAA420/B2srkoiWEHMJ8WFwQ-4R10VOY4h5CuzPwCLcBGAsYHQ/w400-h300/20210625_080123_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Chopped Veggies</b></td></tr></tbody></table></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Chop tomato or make its paste. I prefer paste. </span></li><li><span style="font-size: medium;">In thick bottom cooking pan/wok heat ghee/oil. Once the oil is hot enough add :</span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Cumin seeds </span></li><li><span style="font-size: medium;">Mustard seeds </span></li><li><span style="font-size: medium;">Once seeds start spluttering add green chili and grated ginger. </span></li><li><span style="font-size: medium;">Cook for 30 seconds. </span></li></ol></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-UVqKU-48p6Q/YNXrfRk-hII/AAAAAAAA424/Fnkst7Z6zp4i1U0zvHlEOtApGzo7aP1dACLcBGAsYHQ/w400-h300/20210625_093539_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Spices cooking in ghee </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add potato pieces and cook for 2-3 minutes with continuous stirring. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-LrHL-f7608Y/YNXrfSmPleI/AAAAAAAA428/VvlagxLiQcIBl3oWo0eZ0xhFiZGUsMe7QCLcBGAsYHQ/w400-h300/20210625_093643_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Potato pieces cooking with spices </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Drain the soaked daal. Keep the water aside and add the soaked daal to contents in wok. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-BcqZw_slCAg/YNXrfmfxicI/AAAAAAAA43A/AWswdtuqa9sZVKxNu8EW3LaTIxGw8r-xACLcBGAsYHQ/w400-h300/20210625_093726_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Soaked Red lentil added </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;"><span>Cook for 3-4 minutes with continuous stirring. </span>They daal will change color to pale yellow and potato pieces will be almost cooked. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-NklI3-C-1hQ/YNXrgO_Y86I/AAAAAAAA43E/uvkFW0Q_VvQqnh_TS3akINJCaLD8RnRygCLcBGAsYHQ/w400-h300/20210625_093827_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>After 3minutes of cooking </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add sponge gourd pieces. Mix nicely. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-tKduQcilVSM/YNXrgO8HvPI/AAAAAAAA43I/17N3-c-_lLotbk6K5rvXenBDcqNfmdTdACLcBGAsYHQ/w400-h300/20210625_093929_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sponge gourd added and mixed </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add </span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Tomato paste /pieces</span></li><li><span style="font-size: medium;">Chopped Coriander </span></li><li><span style="font-size: medium;">Turmeric </span></li><li><span style="font-size: medium;">Salt </span></li><li><span style="font-size: medium;">Kashmiri red chili powder </span></li></ol></div><div style="text-align: justify;"><span style="font-size: medium;"><div><div style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-Hoyr-WYmJjg/YNXrgQhuqzI/AAAAAAAA43M/1t1ch4z_o_E3szVyEDr_a-UslPSD6SKZACLcBGAsYHQ/w400-h300/20210625_094030_Signature.jpg" width="400" /></div></div></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-InfQjU6ZVVg/YNXrg6fZm9I/AAAAAAAA43Q/uOnzT72xZv8QIBsDSIgA3qWhIyVjSIzHgCLcBGAsYHQ/w400-h300/20210625_094157_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>All ingredients added </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Mix nicely and cover the wok/pan. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-pLl_D1DEwsM/YNXrhOmUhZI/AAAAAAAA43U/hjJAmjgag6AKVPThUnxQb-_dA8yYip23wCLcBGAsYHQ/w400-h300/20210625_094223_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Ready to be covered and cooked on low heat </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Bring the heat to low and cook with stirring every now and then. </span></li><li><span style="font-size: medium;">Since sponge gourd is made up of 94 %water thus it will start releasing water. After two to three minutes it will be observed that the content in wok are submerged in liquid. Fresh sponge gourd releases lots of water. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-KhqB8kRd-Gc/YNXrhAuOZ0I/AAAAAAAA43Y/JAoxyh6zX0YsEUWnLoJjYCFd8Z-I0CKcwCLcBGAsYHQ/w400-h300/20210625_094910_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>After 5 minutes of cooking </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><span style="font-size: medium;">Keep cooking with cover on the cooking container.If required add 15 to 20 ml water kept aside after drawing daal. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-Q-HrtPEcPWk/YNXrhjB2qTI/AAAAAAAA43c/ao7yk2jY7TY5qBRY_mtY988lbn2OZoLkACLcBGAsYHQ/w400-h300/20210625_095548_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>After 10 minutes of cooking </b></td></tr></tbody></table><span style="font-size: medium;"><ul><li><span style="font-size: medium;">It will take almost another 10 to 15minutes for the Daal to get cooked and dissolve completely in the liquid to make thick paste like gravy with sponge gourd pieces in it.</span></li></ul></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-scnralg8Mos/YNXrhww6O6I/AAAAAAAA43g/9J-OQGJ6bxQdvep-xrVG7dTtGmyduGdYwCLcBGAsYHQ/w400-h300/20210625_101341_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sponge gourd-Red lentil Sabzi </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1243" data-original-width="2529" height="314" src="https://1.bp.blogspot.com/-m6_bqdl9Rtk/YNXriULcX5I/AAAAAAAA43o/jrOVs1gAUk0-NrnKP2bN0MxK5IOkVRRiACLcBGAsYHQ/w640-h314/20210625_102318-2%257E2_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sponge gourd-Red lentil Sabzi (घीया तुरई - मसूर दाल सब्जी) </b></td></tr></tbody></table><div style="text-align: center;"><span style="font-size: medium;"></span></div></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Serve hot Sponge Gourd - Red Lentil Sabzi with roti /parantha. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Tips : </span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Always use fresh, thinner, firm Sponge gourd. </span></li><li><span style="font-size: medium;">Cook on low flame. </span></li><li><span style="font-size: medium;">Add water as and when required in small proportions. </span></li><li><span style="font-size: medium;">Check green chili before use for it's hotness. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Suggested Variations :</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Once sabzi is cooked add 2 teaspoons of hot ghee (clarified butter), it enhances the taste of sabzi. </span></li><li><span style="font-size: medium;">Use broken red chili pieces instead of green chili. </span></li><li><span style="font-size: medium;">Add 1teaspoon garam masala for extra flavor and spiciness. </span></li><li><span style="font-size: medium;">Kadi patta (Curry leaves) can be added to oil along with ginger and green chili while preparing tadka (tempering). </span></li></ul></div></div></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-70481560998595595812021-06-19T23:07:00.000-07:002021-06-19T23:09:13.146-07:00Chaulai ki sabzi / चौलाई की सब्जी ( Green Amaranthas vegetable) <p></p><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span><div class="separator" style="clear: both; text-align: justify;"><a href="https://1.bp.blogspot.com/-1YQF1ncd9Ko/YK3mDucghfI/AAAAAAAA3vE/xKKh326E0_Qu2S-AN02DPryYPbGPMYi7wCLcBGAsYHQ/s2048/20210526_084140_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-1YQF1ncd9Ko/YK3mDucghfI/AAAAAAAA3vE/xKKh326E0_Qu2S-AN02DPryYPbGPMYi7wCLcBGAsYHQ/w640-h480/20210526_084140_Signature.jpg" width="640" /></span></a></div><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span><span style="font-size: medium;"><div style="text-align: justify;">Green Amaranth is a leafy vegetable having immense nutritional value. Green Amaranth is grown for its seed which is source high protein. In India the seeds are dry roasted and then used for making laddu, chikki, kheer and halwa. The delicacies made from seeds is usually eaten during fasting days when regular grains, cereals and Pulses are not eaten. The flour of seeds is used to make vegan pancakes and gluten free chapatis. But before harvesting the seeds, when the shoots and leaves are tender they are plucked for making delicious vegetable which in uttarakhand is normally eaten with Daal-chawal and in Maharashtra with jowar /bajra roti. </div><div style="text-align: justify;"><b>Preparation Time : 30 minutes</b></div><div style="text-align: justify;"><b>Cooking Time: 10 minutes </b></div><div style="text-align: justify;"><b>Servings : 3-4 medium servings</b></div><div style="text-align: justify;"><b>Nutritional value of sabzi made from 200gm.(1medium size bunch approx):</b></div><div style="text-align: justify;"><b>Energy : </b>70cal</div><div style="text-align: justify;"><b>Carbs : </b>12gm</div><div style="text-align: justify;"><b>Proteins : </b>6gm</div><div style="text-align: justify;"><b>Total fat :</b>2gm</div><div style="text-align: justify;"><b>Cholesterol :</b>0.5gm</div><div style="text-align: justify;"><b>Dietary Fibers :</b>5.5gm</div><div style="text-align: justify;"><b>Vitamins:</b>Folates </div><div style="text-align: justify;">Riboflavin</div><div style="text-align: justify;">Niacin</div><div style="text-align: justify;">Pyridoxine </div><div style="text-align: justify;">Pantothenic acid </div><div style="text-align: justify;">Thiamine </div><div style="text-align: justify;">Apart from above B group vitamins it is rich source of Vitamins A, C and K </div><div style="text-align: justify;"><b>Minerals:</b></div><div style="text-align: justify;">Sodium :45mg </div><div style="text-align: justify;">Potassium :1240 mg</div><div style="text-align: justify;">Copper :320mg</div><div style="text-align: justify;">Iron:560 mg</div><div style="text-align: justify;">Calcium :500 mg</div><div style="text-align: justify;">Apart from these it is rich in Zinc, selinium. </div><div style="text-align: justify;">For more health benifits visit </div><div style="text-align: justify;">https://www.nutrition-and-you.com/amaranth-greens.html</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients Required for Making Green Amaranth Sabzi :</b></div><div style="text-align: justify;"><ul><li>Green Amaranth: 200 gm(1medium size bunch approx.) </li><li>Potato: 50 gm(1medium size approx.) </li><li>Green chilies: 2</li><li>Cumin seeds: 1 Teaspoon </li><li>Asafoetida :1/4 Teaspoon </li><li>Turmeric :1/4 Teaspoon </li><li>Cooking oil:5ml. (approx.1 Tablespoon) </li><li>Salt: 1 Teaspoon or to taste </li></ul></div><div style="text-align: justify;"><b>Directions For Making Green Amaranth Sabzi :</b></div><div style="text-align: justify;"><ul><li>Remove all hard leaves and shoots,and wash thoroughly. </li><li>Drain all water and chop the stalks and shoots nicely. </li><li>Peel potato and chop to small pieces. </li><li>Slit green chilies and remove seeds. </li><li>In a thick bottom cooking pan take oil and heat. </li><li>Once the oil is hot add cumin seeds and green chilies. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-fdcXDMHy2pE/YK3mCLTwWzI/AAAAAAAA3uw/FRdjEnpql_w0AYoLbQwnsOjsR4Bczg9hgCLcBGAsYHQ/s320/20210414_111701_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Tadka for sabzi </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Let the seeds splutter. Add asafoetida and stir. </li><li>Add potato pieces and cook 3 minutes with constant stirring. The potato pieces should be partially cooked thus become soft. </li><li>Add Chopped Green Amaranth leaves and mix nicely. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-bOihPA5b4f8/YK3mDeWHaBI/AAAAAAAA3u8/3BSCzdPoz08fl_o4uFxTWalrpP7P7PelgCLcBGAsYHQ/s320/20210414_112132_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Chopped Amaranth added to pototoes</b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Add salt and turmeric powder. Stir and mix nicely. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-O7FBqHMsVrU/YK3mCcJUSMI/AAAAAAAA3u4/QEp1roj3HQoJ0ysZqaRDLSD88H5ez8jEACLcBGAsYHQ/s320/20210414_112051_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Spices added </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Cover and allow it to cook for 5 minutes on low heat, with occasional stirring. </li><li>Check if potato pieces are cooked. Once potato pieces are soft switch off the heat and cover the cooking pan. Let it cool. While cooling it will keep slow cooking in the remainder heat. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-7YaEVqQaeiA/YK3mDradRvI/AAAAAAAA3vA/vu6LVbYuOhkXZoP1HXHtGAcBgWLZukjmgCLcBGAsYHQ/w640-h480/20210526_084107_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Green Amaranth Sabzi </b></td></tr></tbody></table><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-7YaEVqQaeiA/YK3mDradRvI/AAAAAAAA3vA/vu6LVbYuOhkXZoP1HXHtGAcBgWLZukjmgCLcBGAsYHQ/s2048/20210526_084107_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium;"><div><br /></div></span></div><div style="text-align: justify;">Serve with Daal-chawal, Millet chapati. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Tips:</b></div><div style="text-align: justify;"><ul><li>Make sure the potato pieces are partially cooked before adding Green Amaranth. </li><li>Do no over cook because over cooking leafy vegetables spoils the color and the taste both. </li></ul></div><div style="text-align: justify;"><b>Suggested Variations :</b></div><div style="text-align: justify;"><ul><li>Instead of potato 2 teaspoons of soaked split dehusked green gram can be used. This will further reduce carb content in cooked sabzi and also increase protein content. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-oS0VqPXQOUs/YK3mCRVBzdI/AAAAAAAA3u0/cZiYg6T_8k4modYdGQSeqZpjMuxcBi4hwCLcBGAsYHQ/w400-h300/20210414_111956_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Along with cumin and chilies finely chopped garlic (1 teaspoon) can be added to hot oil. </li><li>Finely chopped tomato (5-6 tablespoon) can be added to partially cooked potato pieces and cooked till tomatoes become mushy, then Green Amaranth can be added. </li></ul></div><div style="text-align: justify;">Green chilies can be replaced with broken red chilies. </div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-K2gYlcY8Q0A/YK3mEvn9gnI/AAAAAAAA3vI/wEoINLd_KXUWtE-0AxNk79QH7FAKWBRdwCLcBGAsYHQ/w400-h300/20210526_084210_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Green Amaranth sabzi with moong dal and garlic </b></td></tr></tbody></table><br /><div class="separator" style="clear: both; font-size: medium;"><a href="https://1.bp.blogspot.com/-K2gYlcY8Q0A/YK3mEvn9gnI/AAAAAAAA3vI/wEoINLd_KXUWtE-0AxNk79QH7FAKWBRdwCLcBGAsYHQ/s2048/20210526_084210_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium; text-align: left;"></span></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"> </div></span><p></p>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-36120936822690165912021-06-19T06:05:00.002-07:002021-06-19T06:11:44.850-07:00Bhange ki Chutney / भांगे की चटनी (Chutney of Seeds of Cannabis Sativa) <p></p><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-WzdjnviocYU/YMhtMDbXmxI/AAAAAAAA4X8/lLfiRisFRGQ5KSKXsu3_m3DWp7VK6A4HgCLcBGAsYHQ/w640-h480/20210615_105602_Signature%25281%2529.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Bhanga ki Chutney </b></td></tr></tbody></table><span><div style="text-align: justify;"><span style="font-size: medium;"><br />Hemp seeds are seeds of Cannabis Sativa. They are widely grown in upper Himalayan region for its seed. The leaves, sap and the thick black color scraping from palm after removing seeds from pods (by rubbing the pods with palm) all have intoxicating effect but seeds do not have any mind altering effect and rich source of omega 3,omega 6 oil, all nine amino acids, vitamins and minerals. They are extremely rich in dietary fibers. In market the seeds are sold with husk, only heart of seeds, oil and powder (sold as Hemp seeds protein powder). We kumaonies prefer whole seeds with husk and use it for making gravy for vegetables, Chutney as side dish, bhanga-namak (salt ground with roasted seeds) to be used in different salads. In kumaon bhanga-namak is eaten with any fruits. </span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Roasting Time : 15 minutes</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Grinding Time : 10 minutes </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Nutritional value of 30 gm (3Tb spoons approx) Bhanga (Indian Hemp seeds) :</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><span style="font-size: medium;">Proteins: 9.5 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Dietary fibers: 1.2 gm</span></div><div style="text-align: justify;"><span style="font-size: medium;">Rich in:</span></div><div style="text-align: justify;"><span style="font-size: medium;">Omega 3, and Omega 6</span></div><div style="text-align: justify;"><span style="font-size: medium;">Vitamins: E,Niacin,Thiamin, Riboflavin </span></div><div style="text-align: justify;"><span style="font-size: medium;"> Folates, B6</span></div><div style="text-align: justify;"><span style="font-size: medium;">Minerals: Magnesium, Potassium, Phosphorus, Zinc, Iron</span></div><div style="text-align: justify;"><span style="font-size: medium;">For more information about health benifits of Seeds of Hemp (bhanga /भांगा) please visit </span></div><div style="text-align: justify;"><span style="font-size: medium;">https://www.medicalnewstoday.com/articles/323037</span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Ingredients Required for Making Bhanga-Chutney:</span></b></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/--s4X3cXyndA/YMhtLfzhpuI/AAAAAAAA4X0/zEKD6YULU1U0_Q2v1Bn8j7YzGv_VOxRSwCLcBGAsYHQ/w400-h300/20210615_101955_Signature%25281%2529.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Bhanga and chilies for chutney </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Bhanga (Indian Hemp seed): 30 gm</span></li><li><span style="font-size: medium;">Red chilies/Green chilies: 2</span></li><li><span style="font-size: medium;">Jaggery:10 gm(1inch piece approx.)</span></li><li><span style="font-size: medium;">Freshly squeezed juice of lemon: 1Table spoon</span></li><li><span style="font-size: medium;">Salt : 1 Teaspoon </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Direction for Making Bhanga Chutney:</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Roast bhanga in a thick bottom wok /pan on low flame. The taste of chutney depends upon the nicely roasted bhanga. So roast them on low flame with continuous stirring. The seeds will change color to brown and will start sputtering. The nice roasting nutty smell will start coming. Remove the seeds at this time on a plate and allow to cool. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-b0FwZoVneD0/YMhtLWBClAI/AAAAAAAA4X4/Q1iIX6t33K0CuRh_5Tb51wXu5FMAHjtBQCLcBGAsYHQ/w400-h300/20210615_101827_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Roasted Bhanga and Red chilies </b></td></tr></tbody></table><div class="separator" style="clear: both; font-size: medium;"><a href="https://1.bp.blogspot.com/-b0FwZoVneD0/YMhtLWBClAI/AAAAAAAA4X4/Q1iIX6t33K0CuRh_5Tb51wXu5FMAHjtBQCLcBGAsYHQ/s2048/20210615_101827_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"></span></a></div><span style="font-size: medium; text-align: left;"></span></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">If using dry red chilies then break them to pieces, remove the seeds and roast them also on low flame. Remove on a plate and allow to cool. </span></li><li><span style="font-size: medium;">If using green chilies just break then to pieces for easy grinding. </span></li><li><span style="font-size: medium;">Take </span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Roasted bhanga </span></li><li><span style="font-size: medium;">Chilies</span></li><li><span style="font-size: medium;">Jaggery </span></li><li><span style="font-size: medium;">Salt </span></li><li><span style="font-size: medium;">10 ml Water </span></li></ol></div><div style="text-align: justify;"><span style="font-size: medium;">In a grinder-mixer and grind. Add little amount of water in between grinding as required. Once fine paste is formed remove it in a bowl. </span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add freshly squeezed juice of lemon and mix nicely. </span></li><li><span style="font-size: medium;">Adjust the consistency by adding water as required. </span></li><li><span style="font-size: medium;">Adjust salt and sourness (by adding lemon juice) according to your liking. </span></li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-WyjQnpAU_30/YMhtLNjbDoI/AAAAAAAA4Xw/XXE-z9jsrpoPRf5nD67wXGpaRj3FdIH0QCLcBGAsYHQ/w640-h480/20210615_105532_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Bhanga ki Chutney </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Store in a glass /steel container. </span></li><li><span style="font-size: medium;">Enjoy with any meal or dress your salad with it. </span></li><li><span style="font-size: medium;">Let your taste buds dance to healthy life with bhanga Chutney. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Tips: </b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Roasting bhanga slowly with patience is the key to best chutney. </span></li><li><span style="font-size: medium;">Do not allow bhanga to become very dark brown because that is the stage when it starts getting burnt. </span></li><li><span style="font-size: medium;">Add lemon juice after grinding because while grinding heat is generated which causes lemon juice to aquire bitter taste. </span></li><li><span style="font-size: medium;">Check the hotness of chilies and sourness of lemon juice before adding. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Suggested Variations:</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Few sprigs of fresh green coriander leaves can be Chopped and added mixture while grinding. It will give greenish color and added flavor to chutney. </span></li><li><span style="font-size: medium;">I prefer chutney without any herb because I prefer pure nutty flavor and taste of bhanga in chutney. </span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><br /></div></span><p></p>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-56782345856088446162021-06-05T00:11:00.000-07:002021-06-05T00:11:08.121-07:00Bhatt ke Dubke /भट्ट के डुबके (Black Turtle Beans Savory) <p></p><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="1237" data-original-width="2048" height="241" src="https://1.bp.blogspot.com/-txCLcg0nusg/YK4Q_sEJ5ZI/AAAAAAAA3xg/UNFD2PI2yxEdH8RS3woGU8O_amrqOVtSwCPcBGAYYCw/w400-h241/20210526_123327_Signature%257E2-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Bhatt ke Dubke </span></b></td></tr></tbody></table><span style="font-size: medium;"><div style="text-align: justify;">Bhatt a omnipresent legume in Uttarakhand kitchen specially of Kumaon is used to make different maincourses. I have already blogged recipe for Ras-Gude, Bhatt ka Jaulaa and Bhatt ki cuhdkani. Today I am writting about another maincourse called Bhatt ke Dubke. It is least fatty, high protein food full of Micronutrients and vitamins. Bhatt is also called Black Turtle Beans. I remember my grandmother roasting them on a big iron wok over chullah (wood stove) salt it and serve as snacks.</div></span><p></p><p style="text-align: justify;"><span style="font-size: medium;"><b>Preparation Time :</b></span></p><p style="text-align: justify;"><span style="font-size: medium;"><b>6-8 hrs soaking </b></span></p><p style="text-align: justify;"><span style="font-size: medium;"><b>10 minutes grinding </b></span></p><p style="text-align: justify;"><span style="font-size: medium;"><b>Cooking Time : 1hr</b></span></p><p style="text-align: justify;"><span style="font-size: medium;"><b>Servings : 6 Large servings</b></span></p><p style="text-align: justify;"><span style="font-size: medium;"><b>Nutritional value of Bhatt ke Dubke made from 100 gm black beans (approx.) </b></span></p><div style="text-align: justify;"><span style="font-size: medium;"><b>Energy : 261 calories </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Proteins : 11.74 gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Carbs : 51.7gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Dietary fibers : 9.1 gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Fats : 1.0 gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Cholesterol : 0 </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Sugar : 0.37 gm</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Sodium : 470 mg </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Potassium : 377 mg </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Iron: 2.10 mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Calcium : 27 mg </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Magnesium : 70 mg </b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Phosphorus : 140 mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Zinc : 1.2mg</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Rich in Vitamins :</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>A</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>B1</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>B2</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>B3</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>B6</b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Ingredients Required for Making Bahtt ke Dubke :</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Bhatt (Black turtle beans) : 100 gm</span></li><li><span style="font-size: medium;">Ghee (clarified butter)(melted) : 2-3 tablespoon</span></li><li><span style="font-size: medium;">Cumin seeds : 1 Teaspoon </span></li><li><span style="font-size: medium;">Dry Red chilies : 2</span></li><li><span style="font-size: medium;">Hing(Asafoetida):1/4Teaspoon</span></li><li><span style="font-size: medium;">Rice flour : 3-4 Table spoon</span></li><li><span style="font-size: medium;">Salt :2 Teaspoon or to taste </span></li><li><span style="font-size: medium;">Turmeric : 1/2 Teaspoon </span></li><li><span style="font-size: medium;">Red chili Powder : 1 Teaspoon or to taste </span></li><li><span style="font-size: medium;">Water: 1lt.</span></li></ul></div><div style="text-align: justify;"><span style="font-size: medium;"><b><i>Use regular measuring spoons only. </i></b></span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;"><b>Directions For Making Bhatt ke Dubke :</b></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Wash and soak Bhatt for minimum of 6 to 8 hrs. </span></li><li><span style="font-size: medium;">Strain water from soaked Bhatt and keep aside. </span></li><li><span style="font-size: medium;">Grind soaked Bhatt to fine paste using as little water as possible. Use the water which was strained from soaked Bhatt. </span></li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-Gk8rR-VXlL8/YK4PGzytImI/AAAAAAAA3xI/pZ6QaDPYlVgxVX1jKxveCVD5vgUrLjSGQCPcBGAYYCw/s320/20210526_094824_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Paste of soaked bhatt </b></span></td></tr></tbody></table></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-qszdzwlepko/YK4PG7AyvYI/AAAAAAAA3xQ/dnHMtKfUts8rxC8D03yKJI8PgFpHXQvDgCPcBGAYYCw/s320/20210526_094740_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Fine paste </b></span></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Break red chilies to pieces and remove as many seeds as possible. </span></li><li><span style="font-size: medium;">Keep water for heating. </span></li><li><span style="font-size: medium;">Take a thick bottom cooking pan / wok, preferably of iron /cast iron. Heat ghee in it. </span></li><li><span style="font-size: medium;">When the ghee is hot enough add </span></li></ul></div><div style="text-align: justify;"><ol><li><span style="font-size: medium;">Cumin seeds </span></li><li><span style="font-size: medium;">Broken red chilies</span></li><li><span style="font-size: medium;">Hing and cook for 30 seconds. </span></li></ol></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><b><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-uxcsHF092c8/YK4PG2hOYJI/AAAAAAAA3w8/-ynQZsO4EB0RCRsGjGYHxIpiFULVZDYeACPcBGAYYCw/s320/20210526_095403_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></span></b></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Spices cooking in ghee </b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uxcsHF092c8/YK4PG2hOYJI/AAAAAAAA3w8/-ynQZsO4EB0RCRsGjGYHxIpiFULVZDYeACPcBGAYYCw/s2048/20210526_095403_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><b><span style="font-size: medium;"></span></b></a></div><span><ul><li><span style="font-size: medium;">Add paste of Bhatt. </span></li></ul></span></div><div style="text-align: justify;"><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-aV1QQbzIqCI/YK4PH0Ac6lI/AAAAAAAA3xI/qk3ktvFz9WoRu7mLLoez5GVVYwW-vZHPwCPcBGAYYCw/s320/20210526_095500_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span><b>Bhatt paste added </b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aV1QQbzIqCI/YK4PH0Ac6lI/AAAAAAAA3xI/qk3ktvFz9WoRu7mLLoez5GVVYwW-vZHPwCPcBGAYYCw/s2048/20210526_095500_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><span><ul><li><span><span>Cook on medium heat with constant stirring and scraping till the mixture starts leaving the edges and bottom. </span></span></li></ul></span></span></div><div style="text-align: justify;"><span><span style="font-size: medium;"><div style="text-align: justify;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-qceGCIxaT44/YK4PINJ5j1I/AAAAAAAA3xA/u5QE7nl843AVaJKC2Rx4E5OdZhkC0ouPACPcBGAYYCw/s320/20210526_095529_Signature.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qceGCIxaT44/YK4PINJ5j1I/AAAAAAAA3xA/u5QE7nl843AVaJKC2Rx4E5OdZhkC0ouPACPcBGAYYCw/s2048/20210526_095529_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-phCj1HmFFKU/YK4PISt1QpI/AAAAAAAA3xA/vE8A0Kjx-QwX9YQGaZrMJziPip-glce9QCPcBGAYYCw/s320/20210526_095702_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span><b>Different stages of Bhatt paste cooking </b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-phCj1HmFFKU/YK4PISt1QpI/AAAAAAAA3xA/vE8A0Kjx-QwX9YQGaZrMJziPip-glce9QCPcBGAYYCw/s2048/20210526_095702_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><ul><li><span><span><span>Bring the heat to low and add hot water in small proportion with mixing and mashing the paste. Keep adding water till 500 to 600 ml. is added. </span></span></span></li><li><span><span><span>Add :</span></span></span></li></ul></span></span></span></div><div style="text-align: justify;"><ol><li><span><span><span style="font-size: medium;">Turmeric</span></span></span></li><li><span><span><span style="font-size: medium;">Salt </span></span></span></li><li><span><span><span style="font-size: medium;">Red Chili powder </span></span></span></li></ol></div><div style="text-align: justify;"><ul><li><span><span><span style="font-size: medium;">Mix. </span></span></span></li></ul></div><div style="text-align: justify;"><span><span><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-6eAFQnFktw4/YK4PJFfHypI/AAAAAAAA3xE/VDowMcSdQkIs0X_E-uNGde3UBdu5E1s2wCPcBGAYYCw/s320/20210526_095745_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span><b>Water being added with mashing, mixing </b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6eAFQnFktw4/YK4PJFfHypI/AAAAAAAA3xE/VDowMcSdQkIs0X_E-uNGde3UBdu5E1s2wCPcBGAYYCw/s2048/20210526_095745_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><span><div style="text-align: justify;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-70YYjZSXBdA/YK4PJIAgETI/AAAAAAAA3xI/4lVn4O1qbkIP1RoJ2k1x4fLOil72ROgcACPcBGAYYCw/s320/20210526_102614_Signature.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-70YYjZSXBdA/YK4PJIAgETI/AAAAAAAA3xI/4lVn4O1qbkIP1RoJ2k1x4fLOil72ROgcACPcBGAYYCw/s2048/20210526_102614_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><span></span></span></span><ul><span style="font-size: medium;"></span><li><span style="font-size: medium;"><span><span><span><span><span>Bring the heat to medium and keep cooking without covering, stirring and scraping the bottom and edges in between. </span></span></span></span></span></span></li><li><span><span><span><span><span style="font-size: medium;">Once the contents start boiling mix rice flour with room temperature water and add to contents in wok and mix nicely to avoid ant lumps formation. </span></span></span></span></span></li></ul></span></span></div><div style="text-align: justify;"><span><span><span><span><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-ZXjEXE9M-OM/YK4PJbU6SGI/AAAAAAAA3xM/NiCEP51HH4spgBV1effMSRZRZNrLVkgoACPcBGAYYCw/s320/20210526_102857_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span><b>Rice flour added and cooking </b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZXjEXE9M-OM/YK4PJbU6SGI/AAAAAAAA3xM/NiCEP51HH4spgBV1effMSRZRZNrLVkgoACPcBGAYYCw/s2048/20210526_102857_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><span></span></span><ul><span style="font-size: medium;"></span><li><span style="font-size: medium;"><span><span><span><span><span><span>Add remaining hot water and cook on medium heat until required consistency is obtained. </span></span></span></span></span></span></span></li><li><span><span><span><span><span><span style="font-size: medium;"><b>I prefer Dubke to be on thicker side. </b></span></span></span></span></span></span></li></ul></span></span></span></span></div><div style="text-align: justify;"><span><span><span><span><span><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-i5d8qHzq1xg/YK4PKNxWRLI/AAAAAAAA3xQ/iZp2lc-YB5QuP9ajYUx0bTTqIvmWwS2LwCPcBGAYYCw/s320/20210526_103231_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span><b>Dubke ready to be served </b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-i5d8qHzq1xg/YK4PKNxWRLI/AAAAAAAA3xQ/iZp2lc-YB5QuP9ajYUx0bTTqIvmWwS2LwCPcBGAYYCw/s2048/20210526_103231_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><span></span></span><ul><span style="font-size: medium;"></span><li><span style="font-size: medium;"><span><span><span><span><span><span><span>Take out Dubke in serving bowl give tadka (tempering) of jeera - hing /Jambu and serve with steamed rice. </span></span></span></span></span></span></span></span></li></ul></span></span></span></span></span></div><div style="text-align: justify;"><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1118" data-original-width="2048" src="https://1.bp.blogspot.com/-J_lMjNRsD1k/YK4RI7GMpsI/AAAAAAAA3xo/OJDGxl1T_pQ5up_Eshgle4YkdI3VZY9uACPcBGAYYCw/s320/20210526_123319_Signature%257E2-1_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span><b>Bhatt ke Dubke </b></span></td></tr></tbody></table><b>Tips : </b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-J_lMjNRsD1k/YK4RI7GMpsI/AAAAAAAA3xo/OJDGxl1T_pQ5up_Eshgle4YkdI3VZY9uACPcBGAYYCw/s2048/20210526_123319_Signature%257E2-1_Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><span></span></a></div><span style="text-align: left;"></span></span></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Soaking Bhatt for minimum 6hrs is mandatory as it will make then soft. </span></li><li><span style="font-size: medium;">Do not throw the drained water from soaked Bhatt. It adds color and flavor to Dubke. </span></li><li><span style="font-size: medium;">While cooking the paste in ghee and spices continuous stirring and scraping is must. </span></li><li><span style="font-size: medium;">Water to cooked paste should be added slowly with mixing and mashing to avoid lumps formation. </span></li><li><span style="font-size: medium;">Always add hot/warm water. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Suggested Variations:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">During cooking addition of 2-3 spoons of ghee enhances flavor and smooth texture. </span></li></ul></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-43614903713961710902021-06-01T00:19:00.007-07:002021-06-01T07:48:16.284-07:00Roasted Tomato Chutney <p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-CN0PoUHDySs/YK376a4UY6I/AAAAAAAA3v0/0Kc-pUU1DGopsbldsB6hfOQh7genrUEUACLcBGAsYHQ/s2048/20210526_103734_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-CN0PoUHDySs/YK376a4UY6I/AAAAAAAA3v0/0Kc-pUU1DGopsbldsB6hfOQh7genrUEUACLcBGAsYHQ/w640-h480/20210526_103734_Signature.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Roasted Tomato Chutney </span></b></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: medium;"><br />This tomato chutney has amazing roasted flavor and taste of roasted tomatoes, garlic and green chilies. The whole thing is to balance the amount of Pudina /Dhaniya. </span></div><p></p><div style="text-align: justify;"><span style="font-size: medium;">Rich in dietary fibers, goodness of fresh mint, it makes a great dip /sauce with fritters (pakodas), barbecued fish /chicken/veggies etc. It is very a side dish with any meal.</span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Preparation Time: 5 minutes</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Roasting Time : 10 minutes </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Cleaning and grinding : 5 minutes </span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Serving: Makes 15 Table spoon chutney</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Ingredients Required for Making Roasted Tomato Chutney :</span></b></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Medium size Fleshy Tomatoes : 5</span></li><li style="text-align: justify;"><span style="font-size: medium;">Fresh Mint (pudina) : 25 - 30Leaves</span></li><li style="text-align: justify;"><span style="font-size: medium;">Medium size bulb of Garlic : 1</span></li><li style="text-align: justify;"><span style="font-size: medium;">Green Chilies : 3-4 or as per taste </span></li><li style="text-align: justify;"><span style="font-size: medium;">Oil (sunflower/olive) : 1 Teaspoon </span></li><li style="text-align: justify;"><span style="font-size: medium;">Salt: 1 Teaspoon or as per taste </span></li><li style="text-align: justify;"><span style="font-size: medium;">Jaggery: 1/2 Teaspoon (optional) </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Directions For Making Roasted Tomato Chutney:</span></b></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Wash and pat dry tomatoes, green chilies and mint. </span></li><li style="text-align: justify;"><span style="font-size: medium;">With the help of knife prick tomatoes and slit green chilies</span></li><li style="text-align: justify;"><span style="font-size: medium;">Apply cooking oil on your palm and rub oil on tomatoes and chilies. </span></li><li style="text-align: justify;"><span style="font-size: medium;">On gas /coal/or any other stove roast tomatoes, green chilies and bulb of garlic over low heat. Low heat will ensure proper roasting. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Once the skin of tomatoes become black chilies also start getting black spots and garlic bulb's skin gets charred remove them from heat. </span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RPIWtBVmugA/YK374u6IydI/AAAAAAAA3vk/hbrQSkjeaCgNFTeITcREtOpPOtne_WfNwCLcBGAsYHQ/s2048/20210525_194503_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-RPIWtBVmugA/YK374u6IydI/AAAAAAAA3vk/hbrQSkjeaCgNFTeITcREtOpPOtne_WfNwCLcBGAsYHQ/w400-h300/20210525_194503_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Roasted Ingredients </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Let them cool. Once cooled to room temperature remove charred skin of tomatoes. Chop them roughly. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Remove all garlic pods from roasted bulb and peel them. </span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4VMKGR9MXbk/YK374jYC8wI/AAAAAAAA3vs/SU8ooPjXoKoDlHzRpQMdw1WCq72XAxfCACLcBGAsYHQ/s2048/20210525_195234_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-4VMKGR9MXbk/YK374jYC8wI/AAAAAAAA3vs/SU8ooPjXoKoDlHzRpQMdw1WCq72XAxfCACLcBGAsYHQ/w400-h300/20210525_195234_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Cleaned Roasted Ingredients </span></b></td></tr></tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1534" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-QTtlzoYDQ9o/YK374gFH9lI/AAAAAAAA3vo/0iq60lmpOCw5ME3Q9DYeMduOMhq0zLb_ACLcBGAsYHQ/w400-h300/20210525_195443_Signature.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Fresh Mint with roasted ingredients </b></td></tr></tbody></table><div style="text-align: justify;"><a href="https://1.bp.blogspot.com/-QTtlzoYDQ9o/YK374gFH9lI/AAAAAAAA3vo/0iq60lmpOCw5ME3Q9DYeMduOMhq0zLb_ACLcBGAsYHQ/s2048/20210525_195443_Signature.jpg"><span style="font-size: medium;"></span></a></div></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">In a mixter/grinder take:</span></li></ul><ol style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Chopped roasted tomatoes, </span></li><li style="text-align: justify;"><span style="font-size: medium;">Roasted garlic,</span></li><li style="text-align: justify;"><span style="font-size: medium;">Roasted green chilies, </span></li><li style="text-align: justify;"><span style="font-size: medium;">Mint, </span></li><li style="text-align: justify;"><span style="font-size: medium;">Jaggery, </span></li><li style="text-align: justify;"><span style="font-size: medium;">Salt, </span></li></ol><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Grind to fine paste. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Put one teaspoon of oil and mix. </span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uuWefb0IYKI/YK3759yeROI/AAAAAAAA3vw/gX4BS36WOtwdGKdbAfJIENqHlnzzTpivACLcBGAsYHQ/s2048/20210526_084451_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-uuWefb0IYKI/YK3759yeROI/AAAAAAAA3vw/gX4BS36WOtwdGKdbAfJIENqHlnzzTpivACLcBGAsYHQ/w400-h300/20210526_084451_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Roasted Tomato Chutney </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Adjust salt. Store in an airtight glass container. </span></li><li style="text-align: justify;"><span style="font-size: medium;">This chutney remains fresh for long time in fridge. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Enjoy chutney with mixed dal vada </span></li></ul><span style="font-size: medium;">https://jyotsna-pant.blogspot.com/2021/05/mix-daal-vada-indian-pattis-of-mixed.html?m=1</span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Tips : </span></b></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Tomatoes should be of thick, fleshy variety. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Taste green chilies for their hotness before use and adjust the amount accordingly. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Oil used in chutney should not have strong smell, else it will change the flavor and taste of chutney. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Oil makes chutney to remain fresh and maintain its color for long time. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Suggested Variations:</span></b></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Instead of only mint (pudina), 1:1mixture of fresh coriander leaves(dhaniya patta) and mint can be taken. </span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-CwYU68S4EkU/YK376S-gGZI/AAAAAAAA3v4/ZHDIXvADAHk2eXCA2fW2wYjPKZUdNRkCgCLcBGAsYHQ/s2048/20210526_103813-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1219" data-original-width="2048" height="238" src="https://1.bp.blogspot.com/-CwYU68S4EkU/YK376S-gGZI/AAAAAAAA3v4/ZHDIXvADAHk2eXCA2fW2wYjPKZUdNRkCgCLcBGAsYHQ/w400-h238/20210526_103813-1_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chutney with 1:1Ratio of Mint and Fresh Coriander </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Mint can be completely replaced by fresh coriander leaves. </span></li><li style="text-align: justify;"><span style="font-size: medium;">Even though garlic adds that yuumy punch to chutney if you like you can avoid it.</span></li><li style="text-align: justify;"><span style="font-size: medium;">If one wants a bit more tartness to chutney little amount of tamarind or 1teadpoon of tamarind pulp can be added to the ingredients before grinding. </span></li></ul></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-67245213365927704182021-05-21T10:28:00.009-07:002022-05-19T23:30:42.847-07:00Mix Daal Vada/मिली जुली दाल का वाडा (Indian Patties of Mixed Pulses) <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_XmSuvrIwEU/YKVK_iGdb0I/AAAAAAAA3Oo/U8xNa721mUI1SAnI11lCN1js6fiVmyNCwCLcBGAsYHQ/s2048/20210518_130522_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-_XmSuvrIwEU/YKVK_iGdb0I/AAAAAAAA3Oo/U8xNa721mUI1SAnI11lCN1js6fiVmyNCwCLcBGAsYHQ/w400-h300/20210518_130522_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Mixed Daal Vada </span></b></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">Vada is sort of flattened vegetarian patties sometimes with a hole in centre like doughnut. These vadas are taken as snacks, side dish and are very popular street food in India. Chana daal vada is one such vada which is very popular in Maharashtra. I took a cue from this street food and thought of making something different, and the result was Mix Daal Vada. It is extremely tasty, crisp from outside and soft moist from inside. This vada like other vadas can be had as snacks with tea /coffee, make it small bite size and enjoy it with cocktails, or serve it as side dish with roti-sabzi/daal-chawal. Green chutney of coriander leaves - mint goes best with it. </span></div><p></p><div style="text-align: justify;"><b><span style="font-size: large;">Preparation Time: 4 to 5 hrs soaking time,</span></b></div><div style="text-align: justify;"><b><span style="font-size: large;">30 minutes grinding, chopping</span></b></div><div style="text-align: justify;"><b><span style="font-size: large;">Cooking Time: 15 minutes /batch</span></b></div><div style="text-align: justify;"><b><span style="font-size: large;">Serves: Makes 30 to 35 medium size vadas</span></b></div><div style="text-align: justify;"><b><span style="font-size: large;">Ingredients Required for Making Mixed-Daal-Vada:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Chana daal(चना दाल) :100 gm </span></li><li><span style="font-size: large;">Bengal gram (साबुत काला चना):25 gm</span></li><li><span style="font-size: large;">Split skinned black gram(धुली उडद दाल): 25 gm</span></li><li><span style="font-size: large;">Split skinned Pegion peas (अरहर /तूर दाल):25 gm</span></li><li><span style="font-size: large;">Medium size green chilies (हरी मिर्च) : 4</span></li><li><span style="font-size: large;">Finely chopped ginger (अदरक): 4 Teaspopns</span></li><li><span style="font-size: large;">Finely chopped Onion:8 Tablespoons</span></li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-UoPqheMTLBg/YKVK9MANKGI/AAAAAAAA3OI/Edz183BW9vos2pxd4X8cWQ-Ds_bGEriFACLcBGAsYHQ/s2048/20210518_123652_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-UoPqheMTLBg/YKVK9MANKGI/AAAAAAAA3OI/Edz183BW9vos2pxd4X8cWQ-Ds_bGEriFACLcBGAsYHQ/s320/20210518_123652_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Few Chopped Ingredients </span></b></td></tr></tbody></table><ul><li><span style="font-size: large;">Red Chili Powder(लाल मिर्च पाउडर) (optional): 1 Table spoon</span></li><li><span style="font-size: large;">Rice flour(चावल का आटा): 5 Tablespoons </span></li><li><span style="font-size: large;">Salt (नमक) or to taste: 2 Teaspoon /to taste </span></li><li><span style="font-size: large;">Roasted Cumin seeds powder :1Teaspoon</span></li><li><span style="font-size: large;">Carrom Seeds ( अज्वाइन): 1 Teaspoon</span></li><li><span style="font-size: large;">Curry leaves(कड़ी पत्ता):15 तो 20</span></li><li><span style="font-size: large;">Fresh Coriander Sprigs: 4 or 5 </span></li><li><span style="font-size: large;">Oil for frying</span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Directions for Making Mixed Daal Vada:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Mix all daal and wash them thoroughly till milky water stops coming as washing.</span></li><li><span style="font-size: large;">Soak the washed mixture of daal in fresh water for minimum 4 to 5 hrs.(more the better). </span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-miHarONwHf4/YKVK7x9pU4I/AAAAAAAA3N8/lylioitQsVU_SWlW_bmU0bdXTyzW-jHUQCLcBGAsYHQ/s2048/20210517_104144_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-miHarONwHf4/YKVK7x9pU4I/AAAAAAAA3N8/lylioitQsVU_SWlW_bmU0bdXTyzW-jHUQCLcBGAsYHQ/s320/20210517_104144_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Soaked Daal Mixture </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Once daal mixture is soaked drain all water and grind the soaked daal coarsely. Water is not required to be added while grinding.</span></li></ul></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-r9UwFHD7nWg/YKVK71XcPTI/AAAAAAAA3OA/bUNdlT5S6nQFeoW4Z8mFQbsUtn01jPkhwCLcBGAsYHQ/s2048/20210517_104515%257E2_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-r9UwFHD7nWg/YKVK71XcPTI/AAAAAAAA3OA/bUNdlT5S6nQFeoW4Z8mFQbsUtn01jPkhwCLcBGAsYHQ/w320-h240/20210517_104515%257E2_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Daal Paste <br /></span></b><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9Vr7Qsr9Wfo/YKVK78XYrZI/AAAAAAAA3OE/9nVLRcUfzRYb_u49owtTVgg1CxYDLoNOgCLcBGAsYHQ/s2048/20210517_104511_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-9Vr7Qsr9Wfo/YKVK78XYrZI/AAAAAAAA3OE/9nVLRcUfzRYb_u49owtTVgg1CxYDLoNOgCLcBGAsYHQ/w320-h240/20210517_104511_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>Coarse Paste od Daal Mixture</b><br /></span></td></tr></tbody></table></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">To the mixture coarse daal paste add rice flour and mix nicely. This mixture can be stored in fridge for 2-3 days.</span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BB0EHUzjykY/YKkxnSSsBZI/AAAAAAAA3a4/7KSEL4k6bCc3iOjmotnEC4eSn9lCBFhUgCLcBGAsYHQ/s2048/20210518_123852.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-BB0EHUzjykY/YKkxnSSsBZI/AAAAAAAA3a4/7KSEL4k6bCc3iOjmotnEC4eSn9lCBFhUgCLcBGAsYHQ/s320/20210518_123852.jpg" width="320" /></a></div></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-Y1flTFMT3wU/YKVK9C4Pl4I/AAAAAAAA3OM/OGwsxTDTNTA8eWYmwRq-p76LjUgjkYAAACLcBGAsYHQ/s2048/20210517_105432%257E2_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-Y1flTFMT3wU/YKVK9C4Pl4I/AAAAAAAA3OM/OGwsxTDTNTA8eWYmwRq-p76LjUgjkYAAACLcBGAsYHQ/s320/20210517_105432%257E2_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Mixture of Daal paste and Rice flour </span></b></td></tr></tbody></table><br /><div><ul><li><span style="font-size: large;">To the daal paste and rice flour mixture add:</span></li><ul><li><span style="font-size: large;">Finely chopped Onion</span></li><li><span style="font-size: large;">Finely chopped ginger</span></li><li><span style="font-size: large;">Finely chopped green chilies</span></li><li><span style="font-size: large;">Chopped curry leaves</span></li><li><span style="font-size: large;">Chopped coriander sprigs </span></li><li><span style="font-size: large;">Red chili powder</span></li><li><span style="font-size: large;">Carrom seeds</span></li><li><span style="font-size: large;">Cumin powder </span></li><li><span style="font-size: large;">Salt</span></li></ul></ul></div></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-L_aIoLrXuYk/YKVK9CDRgdI/AAAAAAAA3OQ/QJHB8ZPh8zMEiwabc_so11tPi493xzFXACLcBGAsYHQ/s2048/20210518_124415_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-L_aIoLrXuYk/YKVK9CDRgdI/AAAAAAAA3OQ/QJHB8ZPh8zMEiwabc_so11tPi493xzFXACLcBGAsYHQ/s320/20210518_124415_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Onion and spices added to mixture <br /></span></b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Mix nicely and let it stand for 5minutes for rice flour to absorb the moisture and spices to release flavor. </span></li><li><span style="font-size: large;">Mix again and make round balls of the size you want.</span></li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-pwXXakwPF3I/YKVK-DGna-I/AAAAAAAA3OU/lsoBLjLgIOUiZ7ZXrPJuQSWzZZHOpEHVACLcBGAsYHQ/s2048/20210518_124643_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-pwXXakwPF3I/YKVK-DGna-I/AAAAAAAA3OU/lsoBLjLgIOUiZ7ZXrPJuQSWzZZHOpEHVACLcBGAsYHQ/w300-h400/20210518_124643_Signature.jpg" width="300" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Consistency of Mixture for Vada </span></b></td></tr></tbody></table><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-cvfGS_YTVy4/YKVK-UT57RI/AAAAAAAA3OY/koCjnspK-kM5-yP4QPM2hjxJxhahYSgxgCLcBGAsYHQ/s2048/20210518_125034_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-cvfGS_YTVy4/YKVK-UT57RI/AAAAAAAA3OY/koCjnspK-kM5-yP4QPM2hjxJxhahYSgxgCLcBGAsYHQ/s320/20210518_125034_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Vada Ready for Frying </span></b></td></tr></tbody></table></div></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Flatten the round balls of mixture to give half centimeter (approx) thick patti shape. </span></li><li><span style="font-size: large;">Heat oil in a thick bottom wok/frying pan. When the oil is hot (not smoking hot) out the flattened patties in the hot oil. Bring the heat to medium and fry turning them over once or twice, till the patties /vadas become crisp and golden brown on both sides.</span></li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-MOC5dBvuP0w/YKVK-ZIO0aI/AAAAAAAA3Oc/sS6YAOM2DikILzd-ngazLdb53ZFW8-RAwCLcBGAsYHQ/s2048/20210518_130044_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-MOC5dBvuP0w/YKVK-ZIO0aI/AAAAAAAA3Oc/sS6YAOM2DikILzd-ngazLdb53ZFW8-RAwCLcBGAsYHQ/s320/20210518_130044_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Vada Frying on low flame </span></b></td></tr></tbody></table></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-_Pvwfzbr7P0/YKVK_GbnggI/AAAAAAAA3Og/P2nOwvWeLz4DaaZpMfkDUa3xBEaEg0YRwCLcBGAsYHQ/s2048/20210518_130140_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-_Pvwfzbr7P0/YKVK_GbnggI/AAAAAAAA3Og/P2nOwvWeLz4DaaZpMfkDUa3xBEaEg0YRwCLcBGAsYHQ/w320-h240/20210518_130140_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Vada Being Fried to Golden Brown Color </span></b></td></tr></tbody></table></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-zbe-hs7o8RQ/YKVK_bzAZKI/AAAAAAAA3Ok/a5oLdeiqGaEPC7Cdxqc3-B4Tg5HAkajxgCLcBGAsYHQ/s2048/20210518_130517_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-zbe-hs7o8RQ/YKVK_bzAZKI/AAAAAAAA3Ok/a5oLdeiqGaEPC7Cdxqc3-B4Tg5HAkajxgCLcBGAsYHQ/w400-h300/20210518_130517_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption"><b><span style="font-size: large;">Mixed Daal Vada </span></b></td></tr></tbody></table><div style="text-align: justify;"><ul><li><span style="font-size: large;">Enjoy crisp, center moist, hot tasty vadas with mango chutney/coconut chutney / dhaniya - pudina chutney. Or Roasted Tomato Chutney. </span></li></ul><span style="font-size: large;">https://jyotsna-pant.blogspot.com/2021/06/roasted-tomato-chutney.html?m=1</span></div><div style="text-align: justify;"><b><span style="font-size: large;">Tips:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Do not add water while grinding the soaked. A well soaked daal mixture will not require water for coarse grinding. If water is added then the paste consistency will not be correct and excess of rice flour will be required to rectify it, this will spoil the taste of vada. </span></li><li><span style="font-size: large;">Once salt is added then do not store it because salt will cause onion to release water thus thinning the consistency of vada mixture. </span></li><li><span style="font-size: large;">Oil should never be smoking hot. If heated excessively switch off the heat and allow it to cool. </span></li><li><span style="font-size: large;">Frying should be done on low /mediul heat depending upon your stove but never on high heat. </span></li><li><span style="font-size: large;">High heat frying will make the vadas dark from outside but will be raw from inside. </span></li><li><span style="font-size: large;">Vadas should not be too thick for crisp outside and well cooked moist inner core. </span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: large;">Suggested Variations:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Add 2-3 teaspoons of black /white sesame seeds to the vada mixture.</span></li><li><span style="font-size: large;">Coarsely ground groundnuts can be added to the vada mixture. </span></li><li><span style="font-size: large;">To the mixture of daal 20 gm Moth daal and or 20 gm whole black lentil can be added then soaked. This adds flavor and taste to vada. </span></li></ul></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-53492026536929982852021-04-18T22:05:00.007-07:002023-01-11T23:18:04.810-08:00Bhatt ki cuhdkani (भट्ट की चुड़कानी /Kumaoni savory of Black Turtle Beans) <p><span style="font-size: medium;"><br /></span></p><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-d4Qor9hskw8/YHaY2x-bjFI/AAAAAAAA2SY/kZ1MjK_w0YwCv_AKVuzonR_eGaRRo3MvACLcBGAsYHQ/s2521/20210414_123039_HDR-1.jpg"><span style="font-size: medium;"><img border="0" data-original-height="1247" data-original-width="2521" height="317" src="https://1.bp.blogspot.com/-d4Qor9hskw8/YHaY2x-bjFI/AAAAAAAA2SY/kZ1MjK_w0YwCv_AKVuzonR_eGaRRo3MvACLcBGAsYHQ/w640-h317/20210414_123039_HDR-1.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-m8FuHeJsP3s/YHhyPpFWw_I/AAAAAAAA2ak/FCZOYvYvaBY_4l-ZQNqYGh_LqlvEmVR-ACLcBGAsYHQ/s2048/20210414_134431-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1529" data-original-width="2048" height="299" src="https://1.bp.blogspot.com/-m8FuHeJsP3s/YHhyPpFWw_I/AAAAAAAA2ak/FCZOYvYvaBY_4l-ZQNqYGh_LqlvEmVR-ACLcBGAsYHQ/w400-h299/20210414_134431-1_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;"> चुड़कानी भात चुआ का साग </span></b></td></tr></tbody></table><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Black Turtle Beans are known in India by many names. In Uttarakhand it is called Bhatt. It is very rich source of Vutamins B6, B12, Folates, Omega 3, Omega 6, many minerals and micronutrients. Being rich in Proteins and low on carbs and fats it helps alleviate type 2 diabetes. It is also very good for heart patients and high fiber content helps in digestion. </span></div><div><span style="font-size: medium;">Bhatt in Uttarakhand is used to make Bhatt ka Jaulaa, Bhatt ke Dubke, Ras-Gude Chudkani and dry roasted to be eaten as snack. </span></div><div><span style="font-size: medium;">Chudkani is a thick dal / soup made by roasting Bhatt and then cooking. </span></div><div><span style="font-size: medium;">Recipe follows. </span></div><b><span style="font-size: medium;">Nutritional value of Chudkani made from 100 gm black beans (approx.) </span></b><div><div style="text-align: justify;"><b>Energy : 210 calories </b></div><div style="text-align: justify;"><b>Proteins : 11.74 gm</b></div><div style="text-align: justify;"><b>Carbs : 25.7gm</b></div><div style="text-align: justify;"><b>Dietary fibers : 9.1 gm</b></div><div style="text-align: justify;"><b>Fats : 1.0 gm</b></div><div style="text-align: justify;"><b>Cholesterol : 0 </b></div><div style="text-align: justify;"><b>Sugar : 0.37 gm</b></div><div style="text-align: justify;"><b>Sodium : 470 mg </b></div><div style="text-align: justify;"><b>Potassium : 377 mg </b></div><div style="text-align: justify;"><b>Iron: 2.10 mg</b></div><div style="text-align: justify;"><b>Calcium : 27 mg </b></div><div style="text-align: justify;"><b>Magnesium : 70 mg </b></div><div style="text-align: justify;"><b>Phosphorus : 140 mg</b></div><div style="text-align: justify;"><b>Zinc : 1.2mg</b></div><div style="text-align: justify;"><b>Rich in Vitamins :</b></div><div style="text-align: justify;"><b>A</b></div><div style="text-align: justify;"><b>B1</b></div><div style="text-align: justify;"><b>B2</b></div><div style="text-align: justify;"><b>B3</b></div><div style="text-align: justify;"><b>B6</b></div></div><div><span style="font-size: medium;"><br /></span></div><div><b><span style="font-size: medium;">Preparation Time : 5 minutes max </span></b></div><div><b><span style="font-size: medium;">Cooking Time : 30 to 40 minutes </span></b></div><div><b><span style="font-size: medium;">Servings : 5 Medium size servings</span></b></div><div><b><span style="font-size: medium;"><br /></span></b></div><div><b><span style="font-size: medium;">Ingredients Required For Making Bhatt ka Chudkani (Thick soup of Black Turtle Beans) :</span></b></div><div><span style="font-size: medium;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-UHSQFrQSqQM/YHaYyt91xBI/AAAAAAAA2R4/p5kIJxMg5HIIj-SKxClKqVwWBdifeoPuQCLcBGAsYHQ/s2048/20210414_103038_HDR.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-UHSQFrQSqQM/YHaYyt91xBI/AAAAAAAA2R4/p5kIJxMg5HIIj-SKxClKqVwWBdifeoPuQCLcBGAsYHQ/w320-h240/20210414_103038_HDR.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Few ingredients of Chudkani</b> </span></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Black Turtle Beans : 100 gm. </span></li><li><span style="font-size: medium;">Rice flour : 4Tespoons </span></li><li><span style="font-size: medium;">Cumin seeds : 1 Teaspoon </span></li><li><span style="font-size: medium;">Dry Red Chilli : 2 </span></li><li><span style="font-size: medium;">Asafoetida : 1/4th Teaspoon </span></li><li><span style="font-size: medium;">Turmeric: 1/4th Teaspoon </span></li><li><span style="font-size: medium;">Red Chili Powder : 1/2 Teaspoon (optional) </span></li><li><span style="font-size: medium;">Salt: 2 Teaspoons or to taste </span></li><li><span style="font-size: medium;">Ghee / clarified butter /cooking oil : 1 Teaspoon </span></li><li><span style="font-size: medium;">Wate</span></li></ul></div><div><b><span style="font-size: medium;">Directions For Making Bhatt ka Chudkani:</span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Wash Bhatt (black turtle beans) nicely and pat dry them with a kitchen towel /clean cloth. Keep aside. </span></li><li><span style="font-size: medium;">Break red chilies into and remove all seeds. </span></li><li><span style="font-size: medium;">In an iron wok take ghee (clarified butter) and heat on high heat. </span></li><li><span style="font-size: medium;">Once the ghee is hot bring the heat to low and into the hot ghee put washed pat dried Bhatt (black turtle beans). </span></li><li><span style="font-size: medium;">Bring the heat to medium and with constant stirring. After 3-4 minutes the seeds will start sputtering and slowly they will change color and beautiful roasting smell will start coming. </span></li><li><span style="font-size: medium;">It will take max 5 minutes for Bhatt to get roasted. Remove them when they become too dark. Once out of hot wok they will keep cooking due to heat in them. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-YdPNG3XYNro/YHaYykcxZ3I/AAAAAAAA2R8/7J1bffUZB6YDga0F1aTApdzI_M1VCTCFwCLcBGAsYHQ/s2048/20210414_104446.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-YdPNG3XYNro/YHaYykcxZ3I/AAAAAAAA2R8/7J1bffUZB6YDga0F1aTApdzI_M1VCTCFwCLcBGAsYHQ/w320-h240/20210414_104446.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Ghee Roasted Bhatt </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">In the hot ghee add cumin seeds, once the seeds splutter add chilli pieces and asafoetida. </span></li><li><span style="font-size: medium;">Cook for 30 sec. The chilli pieces will change color and nice aroma of cumin, chilies, asafoetida will come from wok.</span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Df20KEuBm_w/YHaY0FFPHcI/AAAAAAAA2SA/AmNZOBKoiMsCaK8bhK7gOqvh7wGz6WcTgCLcBGAsYHQ/s2048/20210414_104614.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-Df20KEuBm_w/YHaY0FFPHcI/AAAAAAAA2SA/AmNZOBKoiMsCaK8bhK7gOqvh7wGz6WcTgCLcBGAsYHQ/w304-h240/20210414_104614.jpg" width="304" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Cumin, red chili hing in hot ghee </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Add rice flour and cook with continuous stirring till rice flour becomes golden brown. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PyHjZh-WAXc/YHaY0b-tecI/AAAAAAAA2SI/uYC5_WBitNQYCoL0NvYf-T3JKPvl__LRACLcBGAsYHQ/s2048/20210414_110606.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-PyHjZh-WAXc/YHaY0b-tecI/AAAAAAAA2SI/uYC5_WBitNQYCoL0NvYf-T3JKPvl__LRACLcBGAsYHQ/w320-h240/20210414_110606.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Rice flour roasted </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Add roasted black turtle beans and mix nicely.</span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7L3lw0b5-1w/YHaY0Y7HpcI/AAAAAAAA2SE/wJWtKahayIIYhQaI1QG8pmDAQv_r-Y9CACLcBGAsYHQ/s2048/20210414_110739.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-7L3lw0b5-1w/YHaY0Y7HpcI/AAAAAAAA2SE/wJWtKahayIIYhQaI1QG8pmDAQv_r-Y9CACLcBGAsYHQ/s320/20210414_110739.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Roasted Bhatt added </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Add</span></li></ul></div><div><ol style="text-align: left;"><li><span style="font-size: medium;">Turmeric </span></li><li><span style="font-size: medium;">Red chili powder </span></li><li><span style="font-size: medium;">and salt. Give a nice mix. </span></li></ol></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IOlsi5OZ6m8/YHaY1uDDalI/AAAAAAAA2SM/BnMY7hAvm1w_TO0n7kQUjrxizn98Cz2kACLcBGAsYHQ/s2048/20210414_110840.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-IOlsi5OZ6m8/YHaY1uDDalI/AAAAAAAA2SM/BnMY7hAvm1w_TO0n7kQUjrxizn98Cz2kACLcBGAsYHQ/w320-h240/20210414_110840.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Masala added </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Add 250 ml. water and bring the heat to high. Keep cooking on high heat with constant stirring till water starts boiling. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fLe_evKa7g8/YHaY1gHoR3I/AAAAAAAA2SQ/6U5Ply0h2wAcPkI71Uuvl0Elx8kACoU_QCLcBGAsYHQ/s2048/20210414_110944.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-fLe_evKa7g8/YHaY1gHoR3I/AAAAAAAA2SQ/6U5Ply0h2wAcPkI71Uuvl0Elx8kACoU_QCLcBGAsYHQ/s320/20210414_110944.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Water added and cooking on low flame </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Bring the heat to low and keep cooking with stirring occasionally. </span></li><li><span style="font-size: medium;">The material in the wok will start thickening. </span></li></ul></div><div><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-u3Fl9azL1Qo/YHaY10C_LyI/AAAAAAAA2SU/2Dze9GjgXXMfVJfDwURdNmljlloF-FtCgCLcBGAsYHQ/s2048/20210414_110956.jpg"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-u3Fl9azL1Qo/YHaY10C_LyI/AAAAAAAA2SU/2Dze9GjgXXMfVJfDwURdNmljlloF-FtCgCLcBGAsYHQ/s320/20210414_110956.jpg" width="320" /></span></a></div></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Keep adding 100 ml. water as required (normally every ten minutes). Keep cooking on low heat. </span></li><li><span style="font-size: medium;">Bhatt (black turtle beans) will start swelling in size in the process of cooking and will become tender. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lh8S5dVfWnE/YHaY26S0_aI/AAAAAAAA2Sg/kq3jNWnJmQQD7x6WfQUfjYOGT5ZNs2fJACLcBGAsYHQ/s2048/20210414_111609.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-lh8S5dVfWnE/YHaY26S0_aI/AAAAAAAA2Sg/kq3jNWnJmQQD7x6WfQUfjYOGT5ZNs2fJACLcBGAsYHQ/s320/20210414_111609.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">After 10 minutes </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">It will take atleast 25 to 30 minutes more for the Bhatt to cook nicely. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-E3lee5RpZRI/YHaY22AHNSI/AAAAAAAA2Sc/fRHsl4aGex82Zn2SxAGO_LqDEIpgVLP_QCLcBGAsYHQ/s2048/20210414_112500.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-E3lee5RpZRI/YHaY22AHNSI/AAAAAAAA2Sc/fRHsl4aGex82Zn2SxAGO_LqDEIpgVLP_QCLcBGAsYHQ/s320/20210414_112500.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chudkani is ready </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Add water according the consistency you desire.</span></li><li><span style="font-size: medium;">Adjust seasoning. </span></li><li><span style="font-size: medium;">Add one teaspoon of ghee. Give a boil and switch off the heat. Cover the wok. </span></li><li><span style="font-size: medium;">Let ghee flavor seep into Chudkani nicely for 5 minutes. </span></li><li><span style="font-size: medium;">Take out hot Chudkani in serving bowl. Garnish with fresh coriander leaves.</span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-np7jxwkSprI/YHaY37sy43I/AAAAAAAA2So/2TXNu3hlCL4pjtwjaAvj_LcAtf7St4n-wCLcBGAsYHQ/s2048/20210414_123140_HDR-1.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1389" data-original-width="2048" height="271" src="https://1.bp.blogspot.com/-np7jxwkSprI/YHaY37sy43I/AAAAAAAA2So/2TXNu3hlCL4pjtwjaAvj_LcAtf7St4n-wCLcBGAsYHQ/w400-h271/20210414_123140_HDR-1.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Chudkani and Saag </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Serve delicious Uttarakhandi Bhatt ka Chudkani with hot steaming rice and any leafy vegetable. I prefer with green Amaranth( चु/चुआ /चवली चे पान) sabzi. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wqvd7DkBsK0/YHhyZyxeLVI/AAAAAAAA2ao/MrUcFJ6qeyQT1A2jGL4oO_v7NNIPOPIQwCLcBGAsYHQ/s2048/20210414_134422-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1487" data-original-width="2048" height="290" src="https://1.bp.blogspot.com/-wqvd7DkBsK0/YHhyZyxeLVI/AAAAAAAA2ao/MrUcFJ6qeyQT1A2jGL4oO_v7NNIPOPIQwCLcBGAsYHQ/w400-h290/20210414_134422-1_Signature.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Chudkani Rice and Chu saag</b> </span></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">This thick soup of black turtle beans is actually a meal by itself.</span></li></ul></div><div><b><span style="font-size: medium;">Tips: </span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">After washing Bhatt they should not be soaked it water. Pat dry them to reduce the surface moisture. Else they will not splutter. </span></li><li><span style="font-size: medium;">While roasting washed Bhatt in ghee make sure they are roasted in medium heat. With continuous stirring to ensure </span></li></ul></div><div><ol style="text-align: left;"><li><span style="font-size: medium;">Even roasting</span></li><li><span style="font-size: medium;">Not burning off Bhatt </span></li></ol></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Once nice nutty roasted aroma starts coming from roasted Bhatt and they start turning brownish remove from heat. Cooking keeps on taking place once away from heat due to jot oil in the. </span></li><li><span style="font-size: medium;">Do not add lots of water at one go, keep adding in small portion. </span></li><li><span style="font-size: medium;">If in hurry once Bhatt chudkani is cooked for 10 minutes transfer it from wok to pressure cooker and cook till it gives one whistle (roughly 10 minutes). </span></li></ul></div><div><b><span style="font-size: medium;">Suggested Variations:</span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">In the absence of iron wok, cast iron wok or any other thick bottom container can be used. But best taste comes when cooked in iron / cast iron container. </span></li><li><span style="font-size: medium;">In the absence of rice flour, wheat flour can be used. </span></li><li><span style="font-size: medium;">Though chudkani tastes best when cooked with ghee but mustard oil is second best choice. Rest your choice for oil you take for cooking. </span></li></ul></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><br /></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-32527647543306876672021-04-08T02:08:00.006-07:002021-08-27T00:47:42.385-07:00Bhatt ka jaulaa /भट्ट का जौला( Polenta of Black Turtle Beans) <p></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_Ga_VpE3i1o/YGswMXfSxbI/AAAAAAAA19g/mGbVrXSJBRoMr8W8F_lBEMvAiXkWMU2uQCLcBGAsYHQ/s2048/20210405_125737_HDR-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1262" data-original-width="2048" height="394" src="https://1.bp.blogspot.com/-_Ga_VpE3i1o/YGswMXfSxbI/AAAAAAAA19g/mGbVrXSJBRoMr8W8F_lBEMvAiXkWMU2uQCLcBGAsYHQ/w640-h394/20210405_125737_HDR-1_Signature.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Bhatt ka jaulaa / Black Turtle Beans Polenta with spicy salt mix. </b></td></tr></tbody></table></div><div style="text-align: justify;">Black Turtle Beans/Bhatt are quintessential part of Kumaoni cuisine. In fact in the kitchen of Uttarakhand Bhatt (black turtle beans), Gahat (horse gram /Macrotyloma uniflorum), foxtail millet (maduwa/madwa/nachani),barnyardmillet (madir/manir/jhingora), are always present. These are used to make delectable dishes. Bhatt ka jaulaa /black turtle beans Polenta is one of them. </div><div style="text-align: justify;">The botanical name of Bhatt /kala ghevda / black turtle beans /karuppu is Phaseolus Vulgaris. It is also popular in Latin American, Canjun, Spanish, Portuguese cuisine. </div><div style="text-align: justify;">In kumaon Bhatt is used to make Dubke (डुबके), Rasg-gude (रस और गूदे), chudkani (चुड़कानी) for main course which are taken with steamed rice. </div><div style="text-align: justify;">Bhatt are also dry roasted till they splutter and are eaten as snack with spicy salt mix made by grinding herbs-salt-green chillies together. </div><div style="text-align: justify;">The nutty flavor of roasted Bhatt is amazing. </div><div><div style="text-align: justify;">Different people use different ratio of Bhatt and rice. I prefer Bhatt and rice ratio 1:1 or bhatt slightly more. Make it in iron wok /cast iron wok for authentic flavor and increased iron content in jaulaa. Polenta is a one pot wonder meal and this Polenta can be called one pot super food. </div><p></p><div style="text-align: justify;"><b>Preparation Time : </b></div><div style="text-align: justify;"><b>Soaking black turtle beans (bhatt) overnight </b></div><div style="text-align: justify;"><b>Soaking Rice : 30 minutes </b></div><div style="text-align: justify;"><b>Grinding Time : 5 minutes </b></div><div style="text-align: justify;"><b>Cooking Time : 2 hrs (approx) </b></div><div style="text-align: justify;"><b>Servings : 6 large servings </b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Nutritional value of Bhatt Ka jaulaa (Made from 100 gm Bhatt and 100 gm rice) :</b></div><div style="text-align: justify;"><b>Energy : 261 calories </b></div><div style="text-align: justify;"><b>Proteins : 11.74 gm</b></div><div style="text-align: justify;"><b>Carbs : 51.7gm</b></div><div style="text-align: justify;"><b>Dietary fibers : 9.1 gm</b></div><div style="text-align: justify;"><b>Fats : 1.0 gm</b></div><div style="text-align: justify;"><b>Cholesterol : 0 </b></div><div style="text-align: justify;"><b>Sugar : 0.37 gm</b></div><div style="text-align: justify;"><b>Sodium : 470 mg </b></div><div style="text-align: justify;"><b>Potassium : 377 mg </b></div><div style="text-align: justify;"><b>Iron: 2.10 mg</b></div><div style="text-align: justify;"><b>Calcium : 27 mg </b></div><div style="text-align: justify;"><b>Magnesium : 70 mg </b></div><div style="text-align: justify;"><b>Phosphorus : 140 mg</b></div><div style="text-align: justify;"><b>Zinc : 1.2mg</b></div><div style="text-align: justify;"><b>Rich in Vitamins :</b></div><div style="text-align: justify;"><b>A</b></div><div style="text-align: justify;"><b>B1</b></div><div style="text-align: justify;"><b>B2</b></div><div style="text-align: justify;"><b>B3</b></div><div style="text-align: justify;"><b>B6</b></div><div style="text-align: justify;"><b>Folates (B9)</b></div></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Ingredients for making Bhatt ka jaulaa (Black Turtle beans Polenta) </b></div><div><ul style="text-align: left;"><li style="text-align: justify;">Bhatt (black turtle beans) : 100 gm</li><li style="text-align: justify;">Rice : 100 gm.</li><li style="text-align: justify;">2 Teaspoons Rice flour </li><li style="text-align: justify;">Water for cooking </li></ul></div><div style="text-align: justify;"><b>Directions for Making Bhatt ka Jaulaa :</b></div><div style="text-align: justify;"><ul><li>Wash bhatt nicely. Take washed Bhatt in a big bowl and soak them in water for 6-8 hours. I soak them overnight if making jaulaa for lunch. </li><li>Wash and soak rice for atleast 30 minutes. If soaked longer it will do but donot soak it overnight. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ui3GneuFX4s/YGswJcggv4I/AAAAAAAA19A/I7PYkmzzKIQCVuYhTWe7Fw1KHtsGeQNBgCLcBGAsYHQ/s2048/20210405_083403_HDR-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1093" data-original-width="2048" height="171" src="https://1.bp.blogspot.com/-Ui3GneuFX4s/YGswJcggv4I/AAAAAAAA19A/I7PYkmzzKIQCVuYhTWe7Fw1KHtsGeQNBgCLcBGAsYHQ/w320-h171/20210405_083403_HDR-1_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Soaked rice </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Drain water from soaked Bhatt. Keep water aside, donot throw it. </li><li>In a grinder-mixer grind the soaked Bhatt to coarse thick paste, adding water in little amounts. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-8iUgbZv1-7U/YGswJWRuorI/AAAAAAAA188/kd0gjRAmh0QHF8SoSthS12q4sa-mlw_OACLcBGAsYHQ/s2048/20210405_083335-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1493" data-original-width="2048" height="234" src="https://1.bp.blogspot.com/-8iUgbZv1-7U/YGswJWRuorI/AAAAAAAA188/kd0gjRAmh0QHF8SoSthS12q4sa-mlw_OACLcBGAsYHQ/w320-h234/20210405_083335-1_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Paste of Bhatt / black turtle beans </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Keep remaining water for cooking. It is rich in nutrients. </li><li>Pulse soaked rice for a minute or two to break rice into small pieces. </li><li>Take a iron /cast iron preferably, in absence of iron /cast iron wok take any thick bottomed deep container for cooking. </li><li>Put soaked pulsed rice with 200 ml. water and start heating on high heat with occasional stirring. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-paVH3XByIMI/YGswJahFZ-I/AAAAAAAA19E/n1CzdZnQi44aLv5to7xiL_VBJHBYhZRlQCLcBGAsYHQ/s2048/20210405_094009_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-paVH3XByIMI/YGswJahFZ-I/AAAAAAAA19E/n1CzdZnQi44aLv5to7xiL_VBJHBYhZRlQCLcBGAsYHQ/s320/20210405_094009_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Soaked rice cooking </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Once water comes to boil reduce heat to low and cook till the rice is semi cooked. It will take nearly 10 minutes. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-C-mpN9yOX7I/YGswKVj7i2I/AAAAAAAA19I/4pvXZqNIbWwvTe9jR7CBv3zFM6aAPxsdACLcBGAsYHQ/s2048/20210405_095122_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-C-mpN9yOX7I/YGswKVj7i2I/AAAAAAAA19I/4pvXZqNIbWwvTe9jR7CBv3zFM6aAPxsdACLcBGAsYHQ/s320/20210405_095122_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Semi cooked rice </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Add Bhatt paste and 200 ml water and mix nicely. </li><li>Bring heat to high and keep stirring not allowing anything to settle at the bottom. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-p6_lhZW_JT0/YGswKnlb6xI/AAAAAAAA19M/NlXuikVnfz8KLHGP7BW6cgFzQ9NW9cozgCLcBGAsYHQ/s2048/20210405_095419_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-p6_lhZW_JT0/YGswKnlb6xI/AAAAAAAA19M/NlXuikVnfz8KLHGP7BW6cgFzQ9NW9cozgCLcBGAsYHQ/s320/20210405_095419_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Bhatt paste and water added to semi cooked rice </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Once the whole thing starts boiling bring the heat to low. </li><li>Now starts process of cooking on low heat, stirring and adding water in small amounts.</li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-WwD0F1stzk0/YGswKlDA8jI/AAAAAAAA19Q/nNtxPEnFjcY0W1Pk3zJ90S5SO6SCf8IngCLcBGAsYHQ/s2048/20210405_095512_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-WwD0F1stzk0/YGswKlDA8jI/AAAAAAAA19Q/nNtxPEnFjcY0W1Pk3zJ90S5SO6SCf8IngCLcBGAsYHQ/s320/20210405_095512_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Bhatt paste and semi cooked rice cooking together </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Keep cooking for atleast for an hour more adding water 100 ml at one time and stirring it so that contents do not settle at the bottom and get burnt </li><li>Keep scrapping the sides also while stirring so that deposit on the sides do not become dry and hard. </li><li>By and large in one hour cooking almost 750 ml. water will get used. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-B_ARStunZ2I/YGswLftHidI/AAAAAAAA19U/YXzEDyEtKK0LfwzKFndFcKDi_DMiEqqSQCLcBGAsYHQ/s2048/20210405_102937_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-B_ARStunZ2I/YGswLftHidI/AAAAAAAA19U/YXzEDyEtKK0LfwzKFndFcKDi_DMiEqqSQCLcBGAsYHQ/s320/20210405_102937_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>After almost an hour </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>The rice and beans paste will be cooked soft and nice. Rice grains will be broken nicely. </li><li>Add 2 teaspoons rice flour and mix nicely. </li><li>Add 1 teaspoon salt and 50 ml. water. Cook on high heat for 2-3 minutes with continuous stirring. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Cr87sUDh2co/YGswL8NkyQI/AAAAAAAA19Y/ejbcZyx8MYQ5h3784-Ce_skoN5csZtxuQCLcBGAsYHQ/s2048/20210405_105703_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-Cr87sUDh2co/YGswL8NkyQI/AAAAAAAA19Y/ejbcZyx8MYQ5h3784-Ce_skoN5csZtxuQCLcBGAsYHQ/w320-h240/20210405_105703_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Creamy textured Bhatt ka Jaulaa </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Salt is added in less amount because in kumaon Bhatt jaulaa is eaten with Chatpata lahsuniya namak (spicy salt mix) made by grinding salt-garlic/duna-green chilies-fresh coriander leafs. </li><li>If one wants then after switching off heat spicy salt can be added according to the taste and then covered to cool. No cooking to be done after adding spicy salt mix to preserve raw taste of garlic-green chilies - coriander leafs. </li><li>Switch off the heat and cover the wok nicely. </li><li>Black Turtle Beans-rice Polenta / Bhatt ka jaulaa is ready. </li></ul></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jYfiLXeqUfQ/YGswL-PsGjI/AAAAAAAA19c/WbySdfi4EVIzERicKZD2UWdeWUNqe3y3ACLcBGAsYHQ/s2048/20210405_125512_Burst01-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1136" data-original-width="2048" src="https://1.bp.blogspot.com/-jYfiLXeqUfQ/YGswL-PsGjI/AAAAAAAA19c/WbySdfi4EVIzERicKZD2UWdeWUNqe3y3ACLcBGAsYHQ/s320/20210405_125512_Burst01-1_Signature.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Bhatt ka jaulaa /Black Turtle Beans Polenta </b></td></tr></tbody></table></div><div style="text-align: justify;"><ul><li>Heat before serving. </li><li>Enjoy Bhatt ka jaulaa with spicy salt mix. I love besan ke Dubke (plain kadi) as accompaniment with jaulaa along with lahsuniya chatpata namak. </li></ul></div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://1.bp.blogspot.com/-GtLhgGRKpuo/YGswNAX-l4I/AAAAAAAA19k/w3IOIzIq7a0ZgCIl8kg1NoUIHFf5-cJ7gCLcBGAsYHQ/s2048/20210405_125854_HDR_Signature.jpg" style="margin-left: auto; margin-right: auto;"><b><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-GtLhgGRKpuo/YGswNAX-l4I/AAAAAAAA19k/w3IOIzIq7a0ZgCIl8kg1NoUIHFf5-cJ7gCLcBGAsYHQ/w320-h240/20210405_125854_HDR_Signature.jpg" width="320" /></b></a></td></tr><tr><td class="tr-caption"><b>Bhatt ka jaulaa with spicy salt mix </b></td></tr></tbody></table></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Chatpata Lahsuniya Namak (Spicy Salt Mix) :</b></div><div><ul style="text-align: left;"><li style="text-align: justify;">Salt: 5 teaspoon</li><li style="text-align: justify;">Garlic : 5 medium size pods </li><li style="text-align: justify;">Green Chilies : 3-4 depending upon their hotness and your tolerance to spice</li><li style="text-align: justify;">Coriander Sprigs : 5-6</li><li style="text-align: justify;">Clean all ingredients (except salt) wash and pat dry them. Roughly chop them. </li><li style="text-align: justify;">In a grinder-mixer take salt and Chopped ingredients. Pulse till nice smooth paste is obtained. Do not add water. </li><li style="text-align: justify;">Alternately mortar-pestle can be used to make salt mix. I prefer mortar-pestle. </li><li style="text-align: justify;">Enjoy the chatpata lahsuniya namak (Spicy salt mix) with jaulaa. </li></ul></div><div style="text-align: justify;"><b>Tips: </b></div><div><ul style="text-align: left;"><li style="text-align: justify;">Preferably take small grain rice. </li><li style="text-align: justify;">If rice is long or thick grained then pulse the soaked rice to break the grains to smaller pieces. Do not overdo pulsing else paste will be formed giving glugy texture to jaulaa /Polenta. </li><li style="text-align: justify;">Rice and coarse paste of beans should be slow cooked to give nice soft uniform Polenta. </li><li style="text-align: justify;">Donot add lots of water at one go, add 100 ml or so at one time, stirring is very important. </li><li style="text-align: justify;">Do not add salt before whole thing is cooked else milk of beans will get split. </li><li style="text-align: justify;">Cooking rice first to release it's starch is important, the starch mixes with milk of Bhatt paste and avoids it from splitting. </li></ul></div><div style="text-align: justify;"><b>Suggested Variations :</b></div><div><ul style="text-align: left;"><li style="text-align: justify;">Rice:black turtle beans can be changed to 1.5:1 instead of 1:1.</li><li style="text-align: justify;">Required amount of chatpata lahsuniya salt can be added once the heat is switched off. </li><li style="text-align: justify;">3-4 teaspoons of ghee (clarified butter) can be added in four installments of one teaspoon while cooking Polenta. This will increase the creamy texture of jaulaa /Polenta and add flavor to it. I do not add it to keep jaulaa /Polenta fat less. </li><li style="text-align: justify;">Some people do not like raw flavor of garlic so garlic can be avoided in spicy salt. </li><li style="text-align: justify;">In kumaon duna / garlic chive (a herb of uttarakhand) is used along with greeny chilies. Along with garlic chives coriander springs are not required. </li><li style="text-align: justify;">In many households small grinding stone (sil - batta /सील - बट्टा) are yet used. Spicy salt mix is yet made on it in kumaon. </li></ul></div><div><br /></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-6386440547361641742021-04-04T10:40:00.001-07:002021-06-26T09:05:29.874-07:00Jawas Podi/जवस पोड़ी/Jawas chutney (spicy powder mix of flaxseeds) <p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-TqgI9VMaaYg/YGlVCg7GctI/AAAAAAAA110/AMxfJnPlBdInLKjIEEfJIsGI2lEzpaotACLcBGAsYHQ/s2048/20210404_110159_HDR-2_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1571" data-original-width="2048" height="490" src="https://1.bp.blogspot.com/-TqgI9VMaaYg/YGlVCg7GctI/AAAAAAAA110/AMxfJnPlBdInLKjIEEfJIsGI2lEzpaotACLcBGAsYHQ/w640-h490/20210404_110159_HDR-2_Signature.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Jawaspodi (Spicy powder mix of Flaxseeds) </b><br /></span></td></tr></tbody></table></div><span style="font-size: medium;">Flaxseeds (jawas) are those super food which is rich in vitamins, Micronutrients, water soluble fibers as well as water insoluble fibers. They are rich in minerals like copper, magnesium and calcium. </span><div><span style="font-size: medium;">Much needed omega-3 fatty acid and anti oxidants are richly present in them. So there is no doubt that Flax seeds are super food. </span></div><div><span style="font-size: medium;">Flax seeds are helpful in management of cholesterol and type 2 diabetes. </span></div><div><span style="font-size: medium;">Flax seeds combined with ground nuts, sesame seeds, garlic enhance not only taste but adds lot more nutrients. </span></div><div><span style="font-size: medium;">This spicy powder mix is quite popular in western and Southern parts of India. </span></div><div><span style="font-size: medium;">Podi basically means powder. In Maharashtra it is called chutney. Dry powder can be stored in airtight container in fridge for as long as three four months, but one should make sure it does not come in contact with moisture at all. </span></div><div><span style="font-size: medium;">Flax seeds powder mix (Podi /chutney) can be taken as side dish with steamed rice-daal /roti-sabzi or with stuffed Paranthas. I even enjoy it with Dosa) Idli. </span></div><div><span style="font-size: medium;"><br /></span></div><div><b><span style="font-size: medium;">Preparation Time : 10 minutes (peeling garlic) </span></b></div><div><b><span style="font-size: medium;">Cooking Time : 30 minutes (roasting seeds) </span></b></div><div><b><span style="font-size: medium;">Grinding Time : 10 minutes </span></b></div><div><b><span style="font-size: medium;">Servings : 255 gm (approx) </span></b></div><div><b><span style="font-size: medium;"><br /></span></b><div><span style="font-size: medium;"><b>Nutritional value of 225 gm Flaxseeds spicy powder (Jawas Podi Jawas)Chutney)</b> :<b> (approx. Values) </b></span><div><ul style="text-align: left;"><li><span style="font-size: medium;">Energy : 800 cals </span></li><li><span style="font-size: medium;">Fats : 82 gm </span></li><li><span style="font-size: medium;">Carbs: 50 gm</span></li><li><span style="font-size: medium;">Proteins: 42 gm</span></li><li><span style="font-size: medium;">Cholesterol: 0 </span></li><li><span style="font-size: medium;">Sugars: 7.25gm </span></li><li><span style="font-size: medium;">Fiber: 40 gm (20 - 40 %water soluble, 80 —60 %water insoluble) </span></li><li><span style="font-size: medium;">Sodium: 15 mg </span></li><li><span style="font-size: medium;">Potassium: 570 mg</span></li><li><span style="font-size: medium;">Micronutrients copper, Sulphur, Phosphorus magnesium,calcium, antioxidants </span></li><li><span style="font-size: medium;">Vitamins B1, A, D </span></li><li><span style="font-size: medium;">Omega 3 fatty acid </span></li></ul></div><div><b><span style="font-size: medium;">Ingredients Required for Making Flax seed powder mix (jawas Podi /chutney) </span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Flax seeds: 100 gm</span></li><li><span style="font-size: medium;">Ground nuts : 50 gm </span></li><li><span style="font-size: medium;">Sesame seeds : 50 gm</span></li><li><span style="font-size: medium;">Garlic : 50 gm (approx.) / 15-20 medium size pods</span></li><li><span style="font-size: medium;">Red Kashmiri whole chilies : 4-5</span></li><li><span style="font-size: medium;">Whole Red chilies : 3-4/to taste </span></li><li><span style="font-size: medium;">Seedless Tamarind : 10-15 small pieces or to taste </span></li><li><span style="font-size: medium;">Salt : 2 teaspoon / to taste </span></li></ul></div><div><b><span style="font-size: medium;">Direction for making Flax seeds powder mix (jawas Podi/ chutney) </span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Break whole chilies and remove seeds. </span></li><li><span style="font-size: medium;">Roast Flax seeds on low heat with constant stirring to make sure even roasting. </span></li><li><span style="font-size: medium;">While roasting Flax seeds you will see that after some time oil starts oozing and covering seeds. This is normal thing to happen and indicates that seeds are nearly roasted. </span></li><li><span style="font-size: medium;">When Flax seeds start spluttering nice aroma will start coming. Immediately remove Flax seeds from hot pan and transfer them to a plate. Hot seeds will keep cooking due to hot oil in them. </span></li><li><span style="font-size: medium;">While Flax seeds are cooling dry roast ground nuts on low heat to light brown. Transfer roasted nuts to a plate to cool so that their peel can be removed. </span></li><li><span style="font-size: medium;">Dry roast on low heat sesame seeds to light brown. Seeds will splutter indicating their readiness to be removed from heat. </span></li><li><span style="font-size: medium;">Dry roast chili pieces on low flame till they become crisp and change color but make sure they don't burn off. Burnt chilies spoil the taste of Podi. </span></li><li><span style="font-size: medium;">Remove the brown cover (peel) of roasted ground nuts. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-u-k4UI5wO3w/YGlUxyYFbII/AAAAAAAA11o/DWr9cmFlk6kBGAs-jq6kkqvrOEJmMWn7QCLcBGAsYHQ/s2048/20210404_104251-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><b><span style="font-size: medium;"><img border="0" data-original-height="1292" data-original-width="2048" height="202" src="https://1.bp.blogspot.com/-u-k4UI5wO3w/YGlUxyYFbII/AAAAAAAA11o/DWr9cmFlk6kBGAs-jq6kkqvrOEJmMWn7QCLcBGAsYHQ/w320-h202/20210404_104251-1_Signature.jpg" width="320" /></span></b></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Roasted Ingredients and salt </span></b></td></tr></tbody></table></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Place </span></li><li><span style="font-size: medium;">Roasted Flax seeds </span></li><li><span style="font-size: medium;">Roasted Ground nuts</span></li><li><span style="font-size: medium;">Roasted Sesame seeds </span></li><li><span style="font-size: medium;">Roasted Red Chili pieces </span></li><li><span style="font-size: medium;">Roasted Red Kashmiri chili pieces </span></li><li><span style="font-size: medium;">Roasted Garlic </span></li><li><span style="font-size: medium;">Salt </span></li><li><span style="font-size: medium;">Tamarind in a mixer and grind them to powder. </span></li><li><span style="font-size: medium;">While grinding the roasted ingredients the mixer and the ingredients in it will warm up. Stop in between to let it cool. </span></li><li><span style="font-size: medium;">The oil from seeds and nuts will give lovely texture and flavor to the powder mix /Podi /chutney. </span></li><li><span style="font-size: medium;">I prefer finely powdered mix. Some people like little coarsely powdered. So do as per your liking. </span></li><li><span style="font-size: medium;">Flax seed powder mix /Podi /chutney is ready. </span></li><li><span style="font-size: medium;">Store it in airtight container and keep in fridge. The oil may go rancid in few months if not stored in cool place. </span></li><li><span style="font-size: medium;">I prefer storing it in two three small airtight containers so that only one is opened at a time till it finishes rest of tjw Podi is stored safe in containers. </span></li><li><span style="font-size: medium;">Make sure moisture does not come in contact (wet spoon) while taking out Podi from container. </span></li><li><span style="font-size: medium;">Enjoy this healthy, Nutritious, tasty Podi as side dish with dal-chawal /roti-sabzi/parantha/dosa /Idli or sprinkle little on pakoras. Permutation combinations are endless. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lW5HhDYsTDs/YGlVCj7Th2I/AAAAAAAA114/ETPKw9Eah0wSyj5SNdBFOB3vqG1D9D5MACLcBGAsYHQ/s2048/20210404_110159_HDR-1_Signature.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1711" data-original-width="2048" src="https://1.bp.blogspot.com/-lW5HhDYsTDs/YGlVCj7Th2I/AAAAAAAA114/ETPKw9Eah0wSyj5SNdBFOB3vqG1D9D5MACLcBGAsYHQ/s320/20210404_110159_HDR-1_Signature.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Jawaspodi (Spicy powder mix of Flaxseeds) </b><br /></span></td></tr></tbody></table><b><span style="font-size: medium;">Tips: </span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Always do roasting of ingredients on low heat and do not over roast them. Over roasting will spoil the taste, flavor and destroy nutrients. </span></li><li><span style="font-size: medium;">Roasting on high heat will not give that nutty flavor and may cause burning of ingredients. </span></li><li><span style="font-size: medium;">While grinding the mixture stop the mixer in between to cool the ingredient and container. </span></li></ul></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Check the hotness of chilies before adding. </span></li></ul></div><div><b><span style="font-size: medium;">Alternate Suggestions :</span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">Garlic though adds flavor and goodness to Podi but if one wants it can be avoided. </span></li><li><span style="font-size: medium;">Flaxseed meal may be an alternative to Flaxseeds but without roasting that nutty flavor will not come. </span></li><li><span style="font-size: medium;">Dry roasted coconut pieces (upto 50 gm) can be added along with other ingredients. </span></li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-BhshU_WNVqI/YGlVCmo8q3I/AAAAAAAA11w/VQrt0GuXbNAY-WMYY2eA0byckufIjhP_ACLcBGAsYHQ/s2048/20210404_110153_HDR-1_Signature%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1772" data-original-width="2048" src="https://1.bp.blogspot.com/-BhshU_WNVqI/YGlVCmo8q3I/AAAAAAAA11w/VQrt0GuXbNAY-WMYY2eA0byckufIjhP_ACLcBGAsYHQ/s320/20210404_110153_HDR-1_Signature%25281%2529.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Jawaspodi /Jawas chutney </b><br /></span></td></tr></tbody></table><p></p></div></div></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com2tag:blogger.com,1999:blog-3078449134729902047.post-63056832008188615732021-03-26T00:53:00.000-07:002021-03-26T00:53:03.299-07:00Kundru/Tindora Sabzi (Indian savory of Coccinia Grandis)<p></p><div class="separator" style="clear: both; text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="439" data-original-width="800" height="220" src="https://1.bp.blogspot.com/-LNWPwvrqowM/YFw1Frkpm2I/AAAAAAAA1q4/GqGrhmXGrpIkcYlVE1zPKykP2TRbaDOBgCLcBGAsYHQ/w400-h220/20210322_131643-1.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Kundru/Tindora Sabzi</b></td></tr></tbody></table><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-LNWPwvrqowM/YFw1Frkpm2I/AAAAAAAA1q4/GqGrhmXGrpIkcYlVE1zPKykP2TRbaDOBgCLcBGAsYHQ/s800/20210322_131643-1.jpg"><span style="font-size: medium;"></span></a></div></div><div style="text-align: justify;"><span style="font-size: medium;">Kundru/.Tondali/Tindora/kovakka is also called Cipherlandra Indica / Coccinia Indica or Coccinia Grandis.It's English name is Ivy-gourd / baby watermelon / gentlemen toe (and sometimes misleadingly Gherkin). It is a green color an inch long fruit having white stripes. Its flesh is white / pale yellow when unripe and becomes red when ripe. Ripe fruit tastes a little sour and becomes hard so not good for making savory. Tender green fruit is best for making savory. </span></div><div style="text-align: justify;"><span style="font-size: medium;">The tender fruit of Kundru is rich source of protein, fibers, calcium,beta-carotene and vitamin A B, C and many micro-nutrients. </span></div><div><div style="text-align: justify;"><span style="font-size: medium;">Kundru plants is considered medicinal herb in ayurveda. The juice of it's leafs is applied on fore -head and is helpful in bringing down fever, reducing headache, helpful in sunstroke. The fruit is very good for peolpe suffering from type 2 diabeties. So its savory/ sabzi is not only tasty and nutritious but has medicinal value also. </span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Preparation Time: 10 minutes</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Cooking Time: 10 minutes</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Servings: 4 medium servings</span></b></div><div style="text-align: justify;"><b><span style="font-size: medium;">Nutritional value of savory made from 250 g of Kundru (Coccinia Grandis): </span></b></div><div style="text-align: justify;"><span style="font-size: medium;">Energy-140K cal</span></div><div style="text-align: justify;"><span style="font-size: medium;">Fats 14g (Mono and Polybsaturated)</span></div><div style="text-align: justify;"><span style="font-size: medium;">Protein 3.0g</span></div><div style="text-align: justify;"><span style="font-size: medium;">Sugars 0g</span></div><div style="text-align: justify;"><span style="font-size: medium;">Sodium 2.25 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Potassium 80mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Carbs 8 g.</span></div><div style="text-align: justify;"><span style="font-size: medium;">Cholestrol 0g</span></div><div style="text-align: justify;"><span style="font-size: medium;">Fibers 4.0 g</span></div><div style="text-align: justify;"><span style="font-size: medium;">Iron 3.5 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">Calcium 100 mg</span></div><div style="text-align: justify;"><span style="font-size: medium;">VitaminB1,B2,B3 ,A ,C, </span></div><div style="text-align: justify;"><span style="font-size: medium;">Water</span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Ingredients Required To Make Kundru bsabzi (Coccinia. Indica Savory):</span></b></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Kundru: 250 gm</span></li><li style="text-align: justify;"><span style="font-size: medium;">Mustard Oil: 1 tablespoon</span></li><li style="text-align: justify;"><span style="font-size: medium;">Cumin seeds: 1 Teaspoon</span></li><li style="text-align: justify;"><span style="font-size: medium;">Mustard seeds: 1/2 Teaspoon</span></li><li style="text-align: justify;"><span style="font-size: medium;">Dry Red chili: 1</span></li><li style="text-align: justify;"><span style="font-size: medium;">Turmeric Powder 1/4 Teaspoon</span></li><li style="text-align: justify;"><span style="font-size: medium;">Salt: 1 Teaspoon or to taste</span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Directions For Making Kundru Sabzi:</span></b></div><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Wash kundru nicely and towel dry then.</span></li><li><span style="font-size: medium;">Remove the tip and the stem from it.</span></li><li><span style="font-size: medium;">Cut them lengthwise to 2-3 mm. thick slices. My kundrus were small so sliced them to four pieces lengthwise. If you desire you may cut thyem to round pieces also but make sure that the pieces are not too thick.</span></li></ul></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-GIGLp2Cd9dg/YF2Nxv6rVtI/AAAAAAAA1sM/YmTI9hMOMKw22l16UHtO41xBMkKIUMW7gCPcBGAsYHg/s4160/20210322_102554.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3120" data-original-width="4160" src="https://1.bp.blogspot.com/-GIGLp2Cd9dg/YF2Nxv6rVtI/AAAAAAAA1sM/YmTI9hMOMKw22l16UHtO41xBMkKIUMW7gCPcBGAsYHg/s320/20210322_102554.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Sliced Kundru</span></b></td></tr></tbody></table><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Crush dry red chili.</span></li><li><span style="font-size: medium;">On high heat in a thick bottom wok heat 1 tablespoon of mustard oil or any other cooking oil. I prefer mustard oil because it has mono and polysaturated fats which are good for health as they promote formation of HDL (good choloestrol).</span></li><li><span style="font-size: medium;">When the oil is hot add cumin and mustard seeds. When the seeds start spluttering add crushed red chili.</span></li></ul></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-l7wqZbh5qSU/YFw1EnMYx1I/AAAAAAAA1q0/ansW0MN66bg8mHEYcvQVpZMVjZG-IvA6ACLcBGAsYHQ/s800/20210322_102918.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-l7wqZbh5qSU/YFw1EnMYx1I/AAAAAAAA1q0/ansW0MN66bg8mHEYcvQVpZMVjZG-IvA6ACLcBGAsYHQ/s320/20210322_102918.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Cumin, Mustard seeds and Crushed red chili cooking in mustard oil</span></b></td></tr></tbody></table><div style="text-align: justify;"><ul><li><span style="font-size: medium;">When red chilies change the color immediately add sliced Kundru. Mix nicely and bring the heat to medium. </span></li></ul></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uDvZvggfWkc/YFw1EoKaoJI/AAAAAAAA1qs/zIGm50L6DZU3m5IGDn57vLFMMBrrUdG7gCLcBGAsYHQ/s800/20210322_103027.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-uDvZvggfWkc/YFw1EoKaoJI/AAAAAAAA1qs/zIGm50L6DZU3m5IGDn57vLFMMBrrUdG7gCLcBGAsYHQ/s320/20210322_103027.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Kundru slices added to oil with Tempering</span></b></td></tr></tbody></table><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Add tuemeric powder and salt. Mix nicely.</span></li><li><span style="font-size: medium;">Now again bring the heat to high and keep on stirring the ingredients in the wok while they are cooking on high heat. </span></li></ul></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-FhNkZuVOs9o/YFw1FhQyvJI/AAAAAAAA1rA/R5zZPuf2AR4GYCmxspVO1lLfe30fEq-twCLcBGAsYHQ/s800/20210322_103640.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-FhNkZuVOs9o/YFw1FhQyvJI/AAAAAAAA1rA/R5zZPuf2AR4GYCmxspVO1lLfe30fEq-twCLcBGAsYHQ/s320/20210322_103640.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Do not cover. Sprinkle 10-20 ml. of water and keep cooking for another 5 minutes. </span></li><li><span style="font-size: medium;">Please note that heat is to on high and continuoius stirring is required. After 5 minutes of cooking on high heat switch off the heat and cover the wok. Let it cool. </span></li></ul></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uh7ls2K7iFk/YFw1F05MovI/AAAAAAAA1q8/ZetbgBOz660_8YTZLqk-9wOGsPrdeQ1bACLcBGAsYHQ/s800/20210322_103848.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-uh7ls2K7iFk/YFw1F05MovI/AAAAAAAA1q8/ZetbgBOz660_8YTZLqk-9wOGsPrdeQ1bACLcBGAsYHQ/s320/20210322_103848.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Cooked Kundru Sabzi</span></b></td></tr></tbody></table><div style="text-align: justify;"><ul><li><span style="font-size: medium;">Kundru sabzi is cooked.The kundru pieces will be soft and slightly crysp not gooey.</span></li></ul></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-HrumXfNU0GA/YFw1GndZ18I/AAAAAAAA1rI/Rateh4KkKu8Kiy_jnnPkJ4xk83bXgIKRgCLcBGAsYHQ/s800/20210322_131804-1.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="426" data-original-width="800" height="214" src="https://1.bp.blogspot.com/-HrumXfNU0GA/YFw1GndZ18I/AAAAAAAA1rI/Rateh4KkKu8Kiy_jnnPkJ4xk83bXgIKRgCLcBGAsYHQ/w400-h214/20210322_131804-1.jpg" width="400" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Kundru Sabzi</span></b></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: medium;">Take it out in a serving bowl. Serve with Dal-chawal/roti/parantha.</span></div><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: medium;">Tips:</span></b></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Wok or cooking pan shoulod be thick bottomed.</span></li><li style="text-align: justify;"><span style="font-size: medium;">Since the taste and falvor of Kundru is very delicate thus too many spices are not added while making sabzi. Too many spices will overcome the atste and falvor of Kundru.</span></li><li style="text-align: justify;"><span style="font-size: medium;">While cooking high bheat is required with constant stirring so that kundru are cooked evenly and do not turn gooey. Kundru sabzi tastes best when it has a little bite to it. El dante.</span></li><li style="text-align: justify;"><span style="font-size: medium;">Sprinkling little water makes sure that sabzi does not get burnt and moisture is maintained.</span></li></ul></div><div style="text-align: justify;"><b><span style="font-size: medium;">Alternate Suggestions:</span></b></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">One medium size potato can be thinly sliced and cooked with kundru. If you are using potato my suggestion would be that sautee it for 2-3 minutes before adding kundru, this will ensure that potatoes are cooked properly.</span></li><li style="text-align: justify;"><span style="font-size: medium;">Chili powder can be added according tob taste. I prefer not to so that kundru flavor predominates.</span></li></ul></div><div><p></p></div></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com2tag:blogger.com,1999:blog-3078449134729902047.post-10587650189090811742021-01-17T02:36:00.000-08:002024-01-13T18:15:16.574-08:00Shakkarpare without sugar for Diabetic people <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zME4_kgzGs8/YAENPOC9UxI/AAAAAAAA0BU/6Z5S6CKuFewBy_CwcKr1vq6kD6sQIyFZACLcBGAsYHQ/s2048/20210114_130349.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-zME4_kgzGs8/YAENPOC9UxI/AAAAAAAA0BU/6Z5S6CKuFewBy_CwcKr1vq6kD6sQIyFZACLcBGAsYHQ/w640-h480/20210114_130349.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sugarfree Shakkarpare / Shakkarpare for diabetic people</b></td></tr></tbody></table><p style="text-align: justify;"> It was during 2021 January 14th on Makar Sankranti day I realized that I have to make shakkarpare and Til Laddu as an offering to God, but due to being diabetic person neither myself nor my husband would be able to eat it. Both the children and their family are in Mumbai and USA, delima what to do, to make or not. </p><p style="text-align: justify;">I thought so many other people like me (With diabeties) may be facing the same problem. I thought over it and came up with the idea of combining the two(Laddu and shakkarpare) and make something which diabetic people can enjoy. </p><p style="text-align: justify;">Hoping this post will prove useful to not only diabetic people but also for those who want healthier version of shakkarpare. </p><p style="text-align: justify;"><b>Preparation Time: 10 minutes</b></p><p style="text-align: justify;"><b>Cooking Time: 30 minutes </b></p><p style="text-align: justify;"><b>Ingredients Required: <u>My meseauring cup is of 200cc volume cup</u></b></p><p></p><ul style="text-align: left;"><li style="text-align: justify;">1 Cup Whole wheat flour (atta) </li><li style="text-align: justify;">3/4 Cup Semolina (suji) </li><li style="text-align: justify;">1/2 Cup Refine flour (maida) </li><li style="text-align: justify;">2Tablespoon Black Til seeds</li><li style="text-align: justify;">2 Tablespoons Black sesame seeds coarsely ground </li><li style="text-align: justify;">1 Teaspoon Green Cardamom Powder</li><li style="text-align: justify;">1/4 Teaspoon of Stevia powder / one pill of sugarlite / any brand of sugar free pills (I used one pill in one batch and for another stevia powder. I prefered stevia powder for the ease of using it.) </li></ul><p></p><p></p><ol style="text-align: left;"><li style="text-align: justify;">2 Tablespoons Ghee (melted) for making dough</li></ol><p></p><p></p><ul style="text-align: left;"><li style="text-align: justify;">50 - 60ml. Milk for making dough</li><li style="text-align: justify;">Ghee for frying</li></ul><p></p><p style="text-align: justify;"><b>Directions for making Sugar free Shakkarpare :</b></p><p></p><ul style="text-align: left;"><li style="text-align: justify;">If using sugar free pill then with the help of motar-pestle crush sugar free pill to powder.</li><li style="text-align: justify;">In a big plate or pan take :</li><ul><li style="text-align: justify;">Whole wheat flour (atta) </li><li style="text-align: justify;">Refined flour (maida) </li><li style="text-align: justify;">Semolina (suji) </li><li style="text-align: justify;">Sugar free pill powder/sugarlite/stevia powder</li><li style="text-align: justify;">2 Tablespoon melted ghee</li><li style="text-align: justify;">Pinch of salt</li><li style="text-align: justify;">Sesame seeds</li><li style="text-align: justify;">Green cardamom powder</li><li style="text-align: justify;">Sesame seeds powder </li><ul><li style="text-align: justify;">Mix nicely till all ingredients are distributed evenly. </li></ul></ul><li style="text-align: justify;">Sprinkle 10 ml. milk and knead. </li><li style="text-align: justify;">Keep adding milk in little amount and kneeding till a pliable dough like pastry dough (with less ghee /oil) is obtained. </li><li style="text-align: justify;">The amount of milk required will vary a little with the grains of suji used. I required roughly 60 ml. mlik. </li><li style="text-align: justify;">Knead the dough nicely for 3 to 4 minutes. </li><li style="text-align: justify;">Cover and let it rest for 15 minutes. </li><li style="text-align: justify;">Suji will soak moisture and the dough will harden a bit. Do not worry. </li><li style="text-align: justify;">Knead the dough again for 2 to 3 minutes. </li><li style="text-align: justify;">Divide thw dough to 4 portions. Make them to nice ball by rolling between your palms. </li><li style="text-align: justify;">Make different shapes with three balls. (Ghughuti)</li><li style="text-align: justify;">Roll the fourth ball to 2cm thick flat round with the help of rolling pin. Cut required size rectangles from it. Shakkarpare and ghughuti are ready to fry. </li></ul><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-92C2xPM7vZc/YAENG6E9gwI/AAAAAAAA0BM/yIBAKO_r5A4rcZBecMcOYWAOEANrYgysgCLcBGAsYHQ/s2048/20210114_125055.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://1.bp.blogspot.com/-92C2xPM7vZc/YAENG6E9gwI/AAAAAAAA0BM/yIBAKO_r5A4rcZBecMcOYWAOEANrYgysgCLcBGAsYHQ/w320-h240/20210114_125055.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sugarfree Ghughuti/Shakkarpare brfore frying</b></td></tr></tbody></table><p></p><ul style="text-align: left;"><li style="text-align: justify;">Heat ghee in a wok. Lower the heat and add some of the above in hot oil and fry on low /medium heat with turning them over constantly to ensure even heating. </li><li style="text-align: justify;">Dry till golden brown. While ccoling the heat in the shakkarpare will keep cooking it. So donot over fry them.</li><li style="text-align: justify;">Ghughuti / shakkarpare without sugar are ready. </li></ul><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2-yyVZK4DIs/YAENOytgRuI/AAAAAAAA0BQ/lnzJP6tBnrQKAm91TXQcVx_WMlBiztwiwCLcBGAsYHQ/s2048/20210114_130353.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-2-yyVZK4DIs/YAENOytgRuI/AAAAAAAA0BQ/lnzJP6tBnrQKAm91TXQcVx_WMlBiztwiwCLcBGAsYHQ/s320/20210114_130353.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Sugar free Shakkarpare/Ghughuti for diabetic people</b></td></tr></tbody></table><p style="text-align: justify;">Enjoy with out feeling guilty or hesitant. </p><p style="text-align: justify;"><b>Tips:</b></p><p></p><ul style="text-align: left;"><li style="text-align: justify;">While frying ghee should be hot but not smoking hot. Else ghughuti /shakkarpare will become brown from outside but will remain uncooked from inside. </li><li style="text-align: justify;">Always use melted ghee while making dough this ensure even mixing of ghee. Also the amount of ghee required will be less. </li><li style="text-align: justify;">Chill the milk bwfoe adding to make dough this will ensure ghughuti /shakkarpare to become more crisp.ok </li></ul><p></p><p style="text-align: justify;"><b>Suggested Variations:</b></p><p></p><ul style="text-align: left;"><li style="text-align: justify;">Sugar free can be replace by 2 teaspoon of sugar powder / organic jaggery. Little indulgence will not harm. Make sure notore than 2 teaspoons. </li><li style="text-align: justify;">Those who are allergic to dairy product ghee can be replaced with any cooking oil except mustard oil and milk with water. </li></ul><p></p>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com0tag:blogger.com,1999:blog-3078449134729902047.post-13701411064145039322021-01-10T23:46:00.005-08:002021-01-11T00:44:49.722-08:00Pumpkin Kofta Savory (कद्दू के कोफ्ते की सब्ज़ी) <p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xsQAcYnj6Ew/X9W3x_H88wI/AAAAAAAAzcU/vB2U0VVJstky1f8WN39aVRntEBlc1oK9ACLcBGAsYHQ/s800/20201001_200353.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://1.bp.blogspot.com/-xsQAcYnj6Ew/X9W3x_H88wI/AAAAAAAAzcU/vB2U0VVJstky1f8WN39aVRntEBlc1oK9ACLcBGAsYHQ/w640-h480/20201001_200353.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Kaddu Kofta Sabzi</span></b></td></tr></tbody></table><p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Koftas are a variety of fritters. Koftas can be made from
different vegetables and Paneer (Cottage cheese. The technique of making koftas
varies for different vegetables. Vegetable
which have high amount of juices (water content) need slightly more gram flour
(Besan) and paneer, methi, etc. which have less water content require less
besan. I do not squeeze the juice from grated vegetables because the juices of
the vegetables are high in nutrient. Since juices of vegetables is not squeezed
and discarded thus addition of water while making the batter for koftas (Fritters)
is not required. Vegetables like lauki (Bottle gourd),gajar(carrots), Patta Gobhi
(cabbage), Kaddu(Pumpkin) can be introduced into meals of children who are picky
about these vegetables , by making koftas. Koftas can be had as snacks as well
as they can be used to make sabzi by making yummy gravy and dunking these
koftas in the gravy. You will be surprised how all family members including
children will enjoy the kofta sabzi (Fritters savory) with hot chapati/paratha.
<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><i><span style="font-size: large;">Always read Tips and Alternate suggestion. They are very helpful.</span></i></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;"> Preparation Time: 10-15 minutes<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;"> Cooking Time:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;"> To make Kofta 15
minutes<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;"> To make gravy: 10 minutes</span></b></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;"> Servings: </span></b></p><p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;"> 15 koftas <o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;"> 5 Medium servings of sabzi<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"> <b>Nutritional Value of Kaddu Kofta Sabzi made from given amount of ingredients:</b></span></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Energy: 255 calories</span></li><li><span style="font-size: large;">Fats: 50 gm</span></li><li><span style="font-size: large;">Protein: 1.0 gm</span></li><li><span style="font-size: large;">Fibers: 2.0 gm</span></li><li><span style="font-size: large;">Sugars: 1.5 gm</span></li><li><span style="font-size: large;">Carbs: 6.5gm</span></li><li><span style="font-size: large;">Sodium: 3mg</span></li><li><span style="font-size: large;">Potassium: 440mg</span></li><li><span style="font-size: large;">A,D,Iron</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
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<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;">Ingredients Required For Making Koftas: <o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">150 gm Unripe Green Kaddu (Unripe green pumpkin)</span></li><li><span style="font-size: large;">5 tablespoon Besan (Chickpea flour)</span></li><li><span style="font-size: large;">1/2 Teaspoon Salt (Or to taste)</span></li><li><span style="font-size: large;">1/2 Teaspoon Ajwain (Carom seeds)</span></li><li><span style="font-size: large;">1-2 Green Chilies</span></li><li><span style="font-size: large;">5-6 Sprigs of green coriander</span></li><li><span style="font-size: large;">1 Pinch of Turmeric powder</span></li><li><span style="font-size: large;">Oil for frying</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
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<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;">Direction For Making Kaddu/Pumpkin Koftas:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Remove the seed part of the pumpkin discard the seeds and
the fibrous mass holding them.</span></li><li><span style="font-size: large;"> Do not peel the
pumpkin. Grate the pumpkin along with the peel.</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-AKO5qN2rPgA/X9W3ezxhvWI/AAAAAAAAzbI/qafrZXC29k0q0hm5gJoSNAtbLeNlv8viACLcBGAsYHQ/s800/20200928_105836.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-AKO5qN2rPgA/X9W3ezxhvWI/AAAAAAAAzbI/qafrZXC29k0q0hm5gJoSNAtbLeNlv8viACLcBGAsYHQ/s320/20200928_105836.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Grated Green Pumpkin </span></b></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Slit the green chilies and remove the seeds. Chop the
cleaned green chilies.</span></li><li><span style="font-size: large;">Chop coriander. </span></li><li><span style="font-size: large;">Take the grated pumpkin in a bowl and add:</span></li><li><span style="font-size: large;">Besan</span></li><li><span style="font-size: large;">Salt</span></li><li><span style="font-size: large;">Ajwain (Carom)</span></li><li><span style="font-size: large;">Chopped green chilies</span></li><li><span style="font-size: large;">Chopped coriander</span></li><li><span style="font-size: large;">1 Teaspoon oil</span></li><li><span style="font-size: large;">1 pinch of Cooking Soda</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
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<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zDD7I6LPrkc/X9W3exXHViI/AAAAAAAAzbM/iy7udLxSEYsBFwvfQq3E7QARvIHUXfBAgCLcBGAsYHQ/s800/20200928_110454.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-zDD7I6LPrkc/X9W3exXHViI/AAAAAAAAzbM/iy7udLxSEYsBFwvfQq3E7QARvIHUXfBAgCLcBGAsYHQ/s320/20200928_110454.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large; text-align: justify;"><b>Mixture for Kofta Batter</b></span></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Mix nicely.</span></li><li><span style="font-size: large;">As pumpkin has enough water thus addition of water is not
required to mix all the ingredients and make batter.</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5bBZ8PRA0bw/X9W3e-K--VI/AAAAAAAAzbQ/cs0dRr5EsmcBroJYKNv5NtusCBc8wlrBwCLcBGAsYHQ/s800/20200928_110900.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://1.bp.blogspot.com/-5bBZ8PRA0bw/X9W3e-K--VI/AAAAAAAAzbQ/cs0dRr5EsmcBroJYKNv5NtusCBc8wlrBwCLcBGAsYHQ/s320/20200928_110900.jpg" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Kofta batter</span></b></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Heat cooking oil in a wok, the oil should be hot but not
smoking. Once the oil is hot enough lower the heat. </span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4z08ot3Ffik/X9W3ftGwgkI/AAAAAAAAzbU/TQm3OjehYT4ECWMmgoOT5IaprnRNQE5SgCLcBGAsYHQ/s800/20200928_110936.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><b><span style="font-size: large;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://1.bp.blogspot.com/-4z08ot3Ffik/X9W3ftGwgkI/AAAAAAAAzbU/TQm3OjehYT4ECWMmgoOT5IaprnRNQE5SgCLcBGAsYHQ/s320/20200928_110936.jpg" /></span></b></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Batter being add to hot oil for making Kofta</span></b></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Drop dollops of mixture to the hot oil and fry them on low
heat till golden brown. The amount of batter you put in oil for frying depends
on the size of koftas you want. I use I table spoon (Approx.) batter. From the
above mixture I got 12 Koftas.</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ZoHVltuLUkA/X9W3u6o3-FI/AAAAAAAAzbk/dQGMsY64n6I608klGHSzV_pcitVmOvDRwCLcBGAsYHQ/s800/20200928_111216.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-ZoHVltuLUkA/X9W3u6o3-FI/AAAAAAAAzbk/dQGMsY64n6I608klGHSzV_pcitVmOvDRwCLcBGAsYHQ/s320/20200928_111216.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-bnarOLWiwLU/X9W3uiK-RNI/AAAAAAAAzbc/lklOkgFsLng97qcwVDXLLrvgJ-cg_1bwwCLcBGAsYHQ/s800/20200928_111408.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-bnarOLWiwLU/X9W3uiK-RNI/AAAAAAAAzbc/lklOkgFsLng97qcwVDXLLrvgJ-cg_1bwwCLcBGAsYHQ/s320/20200928_111408.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Koftas frying</span></b></td></tr></tbody></table><p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">These koftas can be used immediately for savory or can be
stored in fridge to be used later. The taste and texture of koftas is maintained
even after a week in the fridge.</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4JMh9dqXC8Q/X9W3uyts_RI/AAAAAAAAzbg/Vyp6OgFL2oUan25ygnSkvsDBZIZyrqcDwCLcBGAsYHQ/s800/20200928_111910.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-4JMh9dqXC8Q/X9W3uyts_RI/AAAAAAAAzbg/Vyp6OgFL2oUan25ygnSkvsDBZIZyrqcDwCLcBGAsYHQ/s320/20200928_111910.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Soft fluffy Kaddu Koftas</span></b></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;">Ingredients Required For Making Kofta Savory:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">75 gm Onion </span></li><li><span style="font-size: large;">100 gm Tomato</span></li><li><span style="font-size: large;">5-6 Cloves of Garlic</span></li><li><span style="font-size: large;">2-3 cm Piece of Ginger</span></li><li><span style="font-size: large;">2-3 Cloves</span></li><li><span style="font-size: large;">3-4 Pepper</span></li><li><span style="font-size: large;">1cm stick of Cinnamon</span></li><li><span style="font-size: large;">1 Green Cardamom</span></li><li><span style="font-size: large;"> Nutmeg (A small pinch
grated)</span></li><li><span style="font-size: large;">1/2 tsp Cumin</span></li><li><span style="font-size: large;">1 tsp Coriander powder</span></li><li><span style="font-size: large;">2 tsp Salt or to taste</span></li><li><span style="font-size: large;">1/2tsp Red chili powder</span></li><li><span style="font-size: large;">1/2tspoon garam masala</span></li><li><span style="font-size: large;">3-4 Sprigs of fresh coriander leaves</span></li><li><span style="font-size: large;">2ml. Oil</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><b>Direction for Making Kofta Sabzi (Pumpkin fritters sabzi):</b><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Peel and chop onion to fine pieces.</span></li><li><span style="font-size: large;">Chop tomato roughly and grind it to fine paste.</span></li><li><span style="font-size: large;">Peel garlic and ginger and grate them.</span></li><li><span style="font-size: large;">Coarsely crush cloves and black pepper, green cardamon and cinnamon.</span></li><li><span style="font-size: large;">Heat oil in thick bottom wok and when the oil is hot enough (not
smoking hot) lower the heat and add cumin seeds. Once the seeds start
spluttering add :</span></li><ul><li><span style="font-size: large;">Cloves</span></li><li><span style="font-size: large;">Pepper</span></li><li><span style="font-size: large;">Nutmeg </span></li><li><span style="font-size: large;">Green cardamom</span></li><li><span style="font-size: large;">Cinnamon</span></li></ul></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-XVcwwzyNhc8/X9W3wP5kHjI/AAAAAAAAzb0/X-e53PG19ck0UI4IWZTCs43cGWGqS8mAwCLcBGAsYHQ/s800/20201001_173144.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-XVcwwzyNhc8/X9W3wP5kHjI/AAAAAAAAzb0/X-e53PG19ck0UI4IWZTCs43cGWGqS8mAwCLcBGAsYHQ/s320/20201001_173144.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Spices in hot oil </span></b></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Cook for 4-5 sec. then add grated garlic and ginger. Cook for 10-15 seconds. Garlic pieces will
start turning light golden in color. Immediately add finely chopped onions and
cook on low heat with constant stirring for 2-3 minutes. Onion pieces will turn
translucent. </span></li><li><span style="font-size: large;">Add tomato paste and cook on low heat with constant stirring
till tomatoes get cooked completely. The mixture in the wok will start leaving
the edges and oil will start separating. At this stage tomatoes are cooked
completely.</span></li><li><span style="font-size: large;">Add: </span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><ul><li><span style="font-size: large;">Red chili powder</span></li><li><span style="font-size: large;">Coriander powder</span></li><li><span style="font-size: large;">Salt </span></li></ul><li><span style="font-size: large;">Cook on low flame for 30-40 second</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JreJPVt1Vrk/X9W3wSjS_ZI/AAAAAAAAzb8/W-Qp4QK874QFMc80O6VGU8pSGnjVXTXVgCLcBGAsYHQ/s800/20201001_173944_Burst01.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-JreJPVt1Vrk/X9W3wSjS_ZI/AAAAAAAAzb8/W-Qp4QK874QFMc80O6VGU8pSGnjVXTXVgCLcBGAsYHQ/s320/20201001_173944_Burst01.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">All spices added to Onion Tomatoe mixture</span></b></td></tr></tbody></table>
<div style="text-align: justify;"><ul><li><span style="font-size: large;">Add koftas in the cooked mixture in the wok. Mix with gentle hand such that the mixture covers all koftas. Cook on low flame for 2-3 minutes . Stir once flipping the koftas.</span></li></ul></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-l03faIjvFi4/X9W3wmcyBHI/AAAAAAAAzcA/4Ns_Xz34kRA8VwEPdvr3oY1a692FfIdhwCLcBGAsYHQ/s800/20201001_174455.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-l03faIjvFi4/X9W3wmcyBHI/AAAAAAAAzcA/4Ns_Xz34kRA8VwEPdvr3oY1a692FfIdhwCLcBGAsYHQ/s320/20201001_174455.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Koftas cooking in Curry paste</span></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Add 200 ml. water and bring the heat to high. Give one boil.</span></li></ul><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-o6umlDOejVs/X9W3xFTaORI/AAAAAAAAzcE/WBYlcq6llps5AIH7WC-chHJvEXJNOFSOACLcBGAsYHQ/s800/20201001_174804.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-o6umlDOejVs/X9W3xFTaORI/AAAAAAAAzcE/WBYlcq6llps5AIH7WC-chHJvEXJNOFSOACLcBGAsYHQ/s320/20201001_174804.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">After adding water and giving one boil</span></td></tr></tbody></table><p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Switch off the heat.</span></li><li><span style="font-size: large;">Add 20 ml cream and garam masala and mix nicely. </span></li></ul><p style="text-align: left;"></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-A4YD3Z5C2Ak/X9W3xX71e0I/AAAAAAAAzcM/TqET2IDDP60mvtEanCYJ-e6gfvEBFv8LwCLcBGAsYHQ/s800/20201001_200030.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-A4YD3Z5C2Ak/X9W3xX71e0I/AAAAAAAAzcM/TqET2IDDP60mvtEanCYJ-e6gfvEBFv8LwCLcBGAsYHQ/s320/20201001_200030.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">After adding cream and Garam masala</span></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Cover and let the spices of garam masala seep into koftas.</span></li><li><span style="font-size: large;">Kaddu Kofta sabzi is ready.</span></li><li><span style="font-size: large;">Remove the kofta sabzi (Kofta savory) in a serving bowl,
garnish with finely chopped coriander leaves.</span></li></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LsHhiLnXlDw/X9W3xP40d4I/AAAAAAAAzcI/zlPPKDOVY1cnRcfKOGZSv7UrGXOEqe1pgCLcBGAsYHQ/s800/20201001_181243.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-LsHhiLnXlDw/X9W3xP40d4I/AAAAAAAAzcI/zlPPKDOVY1cnRcfKOGZSv7UrGXOEqe1pgCLcBGAsYHQ/s320/20201001_181243.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Kaddu Kofta Sabzi</span></b></td></tr></tbody></table><ul style="text-align: left;"><li><span style="font-size: large;">Kaddu kofta sabzi (Pumpkin fritters savory) is ready to be
served with Roti/parantha/ steamed rice.</span></li><li><span style="font-size: large;">https://jyotsna-pant.blogspot.com/2011/10/roti-indian-bread-no-oil-dry-so-low-on.html?m=0</span></li></ul><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;">Tips:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Chop the onion very fine or make paste then cook. If onion
pieces will not be fine, then the gravy will not come out good.</span></li><li><span style="font-size: large;">Do not allow the onion to brown, if onion become brown then
the color and taste of gravy will not be good.</span></li><li><span style="font-size: large;">Always taste the chili powder for its hotness and use
accordingly.</span></li><li><span style="font-size: large;">Once kofta are added then mix very gently and do not cook
except for giving a boil. Else koftas will break in the gravy making the sabzi a
big mish mash thing. I forgot to switch off the heat and remembered after 2-3
minutes and the result was a wok full of tasty kofta Mash. </span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: large;">Suggested Variations:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">1 Teaspoon kashmiri red chili powder can be added to impart red color and flavor of chili to gravy.</span></li><li><span style="font-size: large;">I always make the gravy paste and freeze in ice trays. They
are easier to use and big time and effort saver.</span></li><li style="text-align: center;"><span style="color: #0000ee; font-size: x-large;"><u>https://jyotsna-pant.blogspot.com/2020/04/oil-less-indian-curry-paste-onion.html?m=0</u></span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-n8KgA7SH5uc/X9W3vpBWR_I/AAAAAAAAzbw/3kE2iRlnawU3gqs7uBFq32uQOm3X0HSlQCLcBGAsYHQ/s800/20201001_172842.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-n8KgA7SH5uc/X9W3vpBWR_I/AAAAAAAAzbw/3kE2iRlnawU3gqs7uBFq32uQOm3X0HSlQCLcBGAsYHQ/s320/20201001_172842.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Frozen curry paste</span></b></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Take required number /amount of frozen gravy paste. Thaw it or direcly add it to the tempered oil. Cook on low heat till it starts leaving the
edges and the oil starts separating. </span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-0vVPXfES78U/X9W3wZnCVVI/AAAAAAAAzb4/Vbg57w6r79YqCPAov58F6uXZxAGX_N5iQCLcBGAsYHQ/s800/20201001_173213.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-0vVPXfES78U/X9W3wZnCVVI/AAAAAAAAzb4/Vbg57w6r79YqCPAov58F6uXZxAGX_N5iQCLcBGAsYHQ/s320/20201001_173213.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Frozen curry apste cooking in tempered oil</span></b></td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-aK1Fy8eAfuI/X9W3vZ6UQiI/AAAAAAAAzbs/5PPB9JPgcJ0qkUxkUjthvc7maM5Fm-PHwCLcBGAsYHQ/s800/20200930_110356.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-size: large;"><img border="0" data-original-height="600" data-original-width="800" src="https://1.bp.blogspot.com/-aK1Fy8eAfuI/X9W3vZ6UQiI/AAAAAAAAzbs/5PPB9JPgcJ0qkUxkUjthvc7maM5Fm-PHwCLcBGAsYHQ/s320/20200930_110356.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">Gravy base is ready </span></b></td></tr></tbody></table>
<p class="MsoNormal" style="text-align: justify;"></p><ul style="text-align: left;"><li><span style="font-size: large;">Add </span></li><ul><li><span style="font-size: large;">Chili powder</span></li><li><span style="font-size: large;">Coriander powder</span></li><li><span style="font-size: large;">Salt Turmeric and cook </span></li><li><span style="font-size: large;">Cook on low flame for 30-40 seconds</span></li></ul><li><span style="font-size: large;">Gravy can be made separately. Koftas and gravy can be stored in firdge for later use to make sabzi as and when required.</span></li><li><span style="font-size: large;">Add 250 ml water and bring the heat to high. Once the
mixture stars boiling then lower the heat and cook for 5 minutes.</span></li><li><span style="font-size: large;">Add 20 ml cream and mix nicely. </span></li><li><span style="font-size: large;">Gravy for kofta is ready.</span></li><li><span style="font-size: large;">Let it cool and store in container. Boil the gravy and add the koftas. Cover and allow the koftas to soak in the gravy. </span></li></ul><ul style="text-align: left;"><li><span style="font-size: large;">Ginger and garlic can be replaced by Ginger and garlic paste
in 1:1 proportion.</span></li><li><span style="font-size: large;">Koftas can be made in Appe pan, this will reduce the oil content in sabzi as well as the calorific value also.</span></li></ul><span style="font-size: large;"><o:p></o:p></span><p style="text-align: left;"></p>
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<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><o:p></o:p></span></p><br /><div style="text-align: left;"><p></p></div>Jyotsna Panthttp://www.blogger.com/profile/06403878790618243397noreply@blogger.com1