Mix vegetable Curry with Trikone Thepla

Mix Vegetable Curry with Trikone Thepla (Trikone means triangular shape and Thepla means Flat bread)

This is one of the most simple yet delicious no oil dish which cooks up in a jiffy.

Ingredients:

1)      100 Grams cauliflower cut into medium size pieces

2)      ½ medium size carrot cut into ¼ inch cubes.

3)      1 medium size potato ½ inch cubes

4)      50 grams fresh/frozen green peas.

5)      2 Ripe medium tomatoes

6)      1/2 inch ginger

7)      4 cloves of medium size garlic

8)      1 green chilly

9)      A pinch of red chili powder

10)   Coriander for garnish

11)   1 teaspoon garam masala

12)   Salt to taste

Preparation:

Steam all the above vegetables in a pressure cooker on high flame for 5 minutes .

After 5 minutes reduce flame to medium and let it cook for another 2-3 minutes.

Switch off the gas and release the pressure from the cooker.

In a mixer grinder make a paste of tomatoes, ginger, garlic and green chilly.

Final Step:

Take a deep bottom pan or wok and sauté the tomato ginger garlic chili paste in it.

Once the gravy starts leaving oil in the wok  add 1 cup of water to it. As soon as the water starts boiling add the steamed vegetables to it along with the remaining masala and salt and let it cook for 2 minutes.

After 2 minutes switch off the gas flame and the vegetable is ready to be eaten.

Just before serving garnish it with coriander.

You can enjoy this vegetable with trikone theplas,rotis ,bread or even with rice.

 

Bhinda Nu Shaak -Pure Veg Delicacy

Bhinda Nu Shaak (Okra/ Ladies Finger Vegetable)

Ingredients:

1)      250 Kilograms Bhinda

2)      ¼ teaspoon Jeera (Cumin Seeds)

3)      A pinch of Hing (Asafetida)

4)      ¼ teaspoon Mustard Seeds

5)      ¼ teaspoon Turmeric Powder

6)      ¼ teaspoon Red chilly Powder

7)      2 Dry Red Chillies

8)      Salt to taste

9)      ¼ teaspoon Dhana Jeera powder(Coriander cumin powder)

10)   Oil for Cooking

11)   Coriander and Fresh Grated Coconut for garnish

Method:

1)      Clean and cut the Bhindi into small pieces.

2)      Take a deep bottom pan or Wok and pour oil in it.

3)      Let the oil heat and once done add mustard seeds and let it crackle.

4)      As soon as the mustard seeds are done, add jeera , hing and the dry red chillies to it.

5)      Let it be for 2 seconds and immediately add Chopped Bhindi to it.

6)      Keep it on high flame for 5 minutes ,stirring occassionaly.

7)      Don’t forget to stir it gently else the vegetable will get sticky.

8)      Reduce the flame and immediately add the turmeric and red chilly powder along with the salt.

9)      Mix it properly and let it cook for another 5 minutes on medium flame.

10)   Switch off the gas and add the Dhana Jeera powder to it and garnish with Chopped coriander and Freshly grated coconut.

This vegetable is one of the most easy and quick recipe. Enjoy this with rotis ,dal,kadhi or even with plain steam rice.

Bhinda nu Shaak is amongst one of the favourite vegetables for Lunch or Dinner in most of the indian houses.

Enjoy delicious Bhinda nu Shaak .

 

Parwal Nu Shaak-A typical Gujarati Vegetable

Parwal Nu Shaak (Pointed Gourd vegetable)

Parwal :

Ingredients:

1)      500 Kilograms Parwal

2)      ¼ teaspoon Rai (Mustard Seeds)

3)      ¼ teaspoon Jeera (Cumin Seeds)

4)      A pinch of Hing (Asafetida)

5)      2 pieces dry red chillies

6)      ½ teaspoon turmeric powder

7)      ¼ teaspoon red chilly powder

8)      2 cloves

9)      1 Cardamom

10)   A small piece of cinnamon

11)   ½ teaspoon Dhana jeera powder(coriander cumin powder)

12)   Salt to taste

13)   Oil for tempering

14)   Coriander for garnish

Method:

1)      Scrape the parwal and then cut the parwal into long pieces.

2)      Heat oil in a pressure pan or wok.

3)      Once oil is ready put mustard seeds and let it crackle.

4)      As the mustard seeds are ready add Cumin seeds and hing.

5)      Add the cut parwal to it and immediately add the dry red chilly cut into two pieces each

6)      Add turmeric powder, red chili powder ,the cloves, cardamom and cinnamon to it and mix it well.

7)      Before closing the lid of the pressure pan add salt and sprinkle a little water on it so that the moisture of the vegetable is retained.

8)      Keep the Gas on High flame for 3-4 minutes and then reduce the flame and keep it for another 2 minutes and then switch it off.

9)      Remove the pressure and open the pan , the green delicious vegetable is ready to be served.

10)   Garnish with coriander before serving.

You can enjoy this delicious parwal nu shaak with phulka rotlis(wheat flour flatbread), pickle and beet salad. This vegetable is one of the hot favourites in Gujarat and is relished at times with aam ras (Mango pulp) also.

INCHITAL PASTA RECIPE(Fusion recipe)

Inchital Pasta Recipe:

 

This pasta recipe is a fusion of  taste buds of three different nations: Indian, Chinese and Italian. Therefore the recipe comprises of tomato base pasta sauce, Red, Green, yellow all the three colour Capsicums, Carrots , Schezwan sauce, Tabasco pepper  sauce and Italian mixed herbs .

This recipe is purely an experiment and innovation tried out by me to adjust to the tastebuds of my family members ,as my family members are lovers of indian food,Chinese food and Italian food so I surprised them with a fusion of all the three countries in one dish.This fusion dish is a great hit and one of the hot favourites of my family members.

Hence the name   :INCHITAL PASTA RECIPE ,which is derived by INDIAN= IN, CHINESE=CH and ITALIAN=ITAL.

 

 

 

Ingredients:

1)      500 grams spiral pasta

2)      1 Big Green, Yellow and Red capsicum

3)      1 medium size onion

4)      1 medium size sliced carrot

5)      2 medium size chopped tomatoes

6)      3-4 medium size peeled garlic cloves

7)      ½ inch chopped ginger

8)      1 teaspoon Italian mixed herbs

9)      2 table spoon Tomato base pasta sauce (it’s a mixture of tomatoes, salt,sugar,vinegar,oregano and italian seasoning).This is readily available in markets.

10)   2 teaspoons Schezwan  Sauce.(Readily available in markets)

11)   3-4 drops of Tabasco Pepper Sauce.(Readily available in markets)

12)   ¼ teaspoon chilly flakes

13)   Olive oil

14)   Salt as per taste

15)   Water

 

Method:

Boil 3 litres of water and cook the pasta for 12-13 minutes stirring in between. Add salt and

Two drops of oil to boiling water to prevent it from sticking.

The pasta must not be overcooked,  must be al dente.

Once the pasta are done immediately pour it in a strainer to remove extra hot boiled water .

After the water is drained properly pour cold water on it and apply little oil to it ,as this would prevent the pastas from sticking to each other.

 

Take a wok and add oil .As soon as the oil is ready add onion,ginger and garlic to it and sauté it for 2-3 minutes on high flame.

Once done add the chopped capsicums,carrots and tomatoes and stir fry for another 2-3 minutes or till done.

Now add the pasta ,the sauces and salt as per taste and mix it gently.

Just before removing from the flame add the Italian mixed herbs and chilly flakes to the pasta .

 

There your delicious Inchital Pastas are ready to be eaten.

You can enjoy it with Diet Pepsi /coke or any other soft drink of your choice.

For those who love cheese can add grated cheese to it as it will enhance its taste.

 

 

Bombay Pav Bhaji ( Bread Buns with vegetable)

Bombay Pav Bhaji (The Soul of Indian Street Food Lovers)

Pav Bhaji is a dish which can be had as a mid-day  snack, as lunch , as dinner or any time of the day you wish to satisfy your hunger with the one of the most delicious yet so easy fast food.

Ingredients:

1)      ¼ kilogram Cauliflower

2)      6-7 medium size potatoes

3)      ¼ medium size green capsicum

4)      ¼ medium size carrot

5)      ½ cup fresh green peas (frozen can be used if fresh not available)

6)      7-8 medium size tomatoes

7)      ¼ inch ginger

8)      2-3 green chilies

9)      6-7 medium size garlic cloves

10)   ¼ teaspoon red chilly powder

11)   Pinch of turmeric powder

12)   2 onions for paste

13)   1 tablespoon Pav Bhaji Masala

14)   Salt to taste

15)   Butter as per taste

16)   Freshly chopped coriander for garnish

17)   Grated cheese as per taste

18)   1 small onion finely chopped for garnish

19)   ½ rind of fresh lime

20)   Pav or Bread Buns as per requirement.

 

Preparation:

1)      Vegetable preparation:

Clean cauliflower, peeled potatoes and carrot and cut it to medium size pieces and boil it together in a pressure cooker adding little water ,salt and turmeric powder.

Boil the above in cooker on high flame for first 3-4 minutes or till the cooker reaches its pressure level and then reduce the flame to medium and let it cook for another 5minutes.

Once the cooker is cooled down open the lid and smash the boiled vegetables with the help of a smasher.

 

2)      Gravy/paste preparation:

In a mixer grinder add chopped tomatoes, onions, green chillies, garlic and ginger and grind it to a smooth paste.

 

3)      Chopping:

       Finely chop the green capsicum and keep it aside.

 

4)      Final step towards the preparation of pav bhaji:

Take a wok and add 2 teaspoon of butter .Once its heated add the paste and let it be on medium flame for 3-4 minutes or till the paste becomes of even consistency.

After the paste is done add capsicum and peas to the wok and sauté it for another 2 minutes or till done.

Next step is add the 2 teaspoon of the pav bhaji masala and sauté it along with the gravy so that it gets a wonderful colour.

Now add the boiled smashed vegetables, and salt and mix it together in such a way that the bhaji gets properly blended in the masala and the paste.

Let it be on medium flame for 5 minutes and then add the remaining masala.

 

5)      The last step:

  Transfer the vegetable from the wok to a serving bowl and add  butter,coriander and add lime juice as required to it.

 Delicious Bombay Pav Bhaji is ready .You can enjoy it by adding extra cheese, chopped onions to it or even without it.

For the Pavs or Bread Buns:

The Pavs needs to be cooked on a skillet with the help of butter applied on it .

Pavs are also enjoyed plain with it or with the help of generous dip of masala and tomoto puree just applied on it and then cooked on the skillet.

 

Enjoy the delicious Bombay Street food: The most delicious Bombay Pav Bhaji

 

Onion Potato Vegetable

Onion Potato Vegetable:

Ingredients:

1)      Three Medium Size Onions

2)      Two Medium Size Potatoes

3)      2 Green Chillies

4)      5-6 Fresh Curry Leaves

5)      ½ teaspoon Turmeric Powder

6)      ¼ teaspoon Red chilli Powder

7)      ¼ teaspoon coriander cumin powder

8)      ¼ teaspoon Mustard Seeds

9)      ¼ teaspoon Cumin Seeds

10)   Salt to taste

11)   Fresh grated coconut and freshly chopped coriander for Garnishing

12)   Oil

Method:

Cut the Onion and Potato into medium size slices

Take oil in a wok and let it heat on high flame for one minute.

Once the oil is ready for tempering add mustard seeds .

As soon as the mustard seeds crackle add cumin seeds to it and stir it for ½ second.

Once the tempering is done add the sliced onion potatoes to the wok and mix it.

As soon as it is mixed let it cook on high flame for 1 minute and then add the turmeric powder, red chilli powder and salt to it.

Immediately mix all the ingredients to the vegetable and let it cook on medium flame for 8-9 minutes stirring it in between.

Cover the wok with a lid as it would help in retaining moisture and help in cooking the vegetable faster.

After 8-9 minutes check it out, the vegetable must be ready.

As soon as the vegetable is almost ready add coriander cumin powder to it and mix it well.

Remove the wok from gas and then garnish the vegetable with freshly grated coconut and coriander.

A simple vegetable which can be had with  any type of flatbreads,or normal breads,Sada dosas can convert into masala dosa with the vegetable filling, or even with plain steamed rice.