Category Archives: Veg and more

16Nov/19

Moringa/ Drumstick Leaves Daal

Drumstick leaves Daal

I call it superfood, also known as Moringa Leaves, it’s packed with vitamins, minerals and amino acids.

They are many medicinal benefits of these leaves, it has anti-inflammatory and anti-cancer benefit.

The recipe is quite simple and comforting, with fried chicken or fish on the side with, this lentils daal will make your meal!

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Author Mehraj Farheen

Ingredients

  • 1 Cup Toor dal
  • 3 Cup Moringa leaves
  • 2 Large tomatoes
  • 5-6 Green chilly
  • 1 Tsp Dried Chilly Flakes
  • 3-4 Whole Dry chillies
  • 1/4 Tsp Turmeric powder
  • 1/2 Tsp Roasted cumin powder
  • 1 tsp Ginger garlic paste
  • Washed and cleaned Tamrind About a lemon size
  • 1 Bunch Fresh Corainder leaves
  • 1/2 Bunch Curry Leaves
  • 1 Large Onion
  • 3 Drumsticks shaved and cut into 3 inch long
  • Salt as per intake

For Tempering - 1/2 tsp Mustard seeds, 1 tsp Cumin Seeds, 1 pinch Asafoetida, 5 tbsp Oil, 7-8 crushed garlic cloves, red chilly

Instructions

  1. Wash the soaked dal and add ginger garlic paste, Moringa leaves, turmeric, dried chilly, chilly flakes, tomatoes, onion and allow 3-4 whistles with 2 cups of water.

    As shown below.

  2. After the whistles, mashed the dal coarsely, add tamarinc paste, drumsticks, 1 cup hot water and allow to cook for 15 minutes. The tamarind cooks and the drumsticks are soft.

  3. Add Curry leaves, corainder Leaves and adjust salt

  4. Prepare Tempering using all ingredients mentioned under 'temperng' and pour over cooked Dal

Recipe Notes

  • You can also use Desi Ghee if you want to make it taste real good.
  • If you wish to make it more spicer, add 1/2 tsp of red chilly powder in the bagaar(Tempering)
  • If you prefer very soft drumstick, pressure cook it along with dal, but its might get fully dissolved.
  • you can also used Tamarind pulp or soaked tamarind water instead of adding tamarind directly.
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Drumstick Leaves Dal
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12Jun/19

Hyderabadi Mirchi ka salan

5 from 1 vote
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Mirchi Ka Salan

The best side dish for Dum biryani other than raita is this extremely flavorful curry. This curry have rich textures with grounded paste of roasted peanuts, sesame seeds and desiccated coconut. The grounded paste is then slowly cooked with tamarind and fresh green herbs along with chilly peppers. Imagine the flavors 🙂 

I have made the recipe simple by combining many steps into few simple steps.  I call it 'Dump and cook' method (probably a method invented by me and this is what I do almost every time).

Not only does this curry goes well with biryani, it also tastes best with any flat bread, khuboos or even white rice.

You can also replace the chilly peppers with brinjals/eggplants/aubergine.

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Mehraj Farheen

Ingredients

  • 1/2 Cup of all three ingredients Peanuts, Sesame seeds, Dessicated dried coconut
  • 15-20 Large Chilly peppers Washed, dried and make a small slit on each pepper
  • 2 cup oil
  • 1 Cup Fresh Corainder Leaves
  • 1 Cup Fresh Mint leaves
  • 8-10 Green Chilly
  • 3 tbsp Tamarind (size of big lemon) De-seeded ,cleanedand soaked in little water
  • Salt as need
  • 2 tbsp Corainder Seeds
  • 1 tbsp Cumin seeds
  • 2 Bojwar ka phool
  • For tempering / Bagaar tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds), 1/2 cup curry leaves

Instructions

  1. Dry raost Peanuts, Sesame seeds, Dessicated dried coconut and set aside

  2. Then Dry raost Corainder Seeds, Cumin seeds, Bojwar ka phool and set aside

  3. In mixer add all the dry roasted ingredients along with Fresh Mint leaves, Coriander Leaves, tamarind, green chillies, salt and make a fine paste using very little water.

    (You need to add the tamarind itself, not just the pulp, increase the quantity of tamarind if you wish to make it little extra sour)

  4. Heat oil and fry the chilly peppers until slightly brown, please take care as it might splutter. Remove the chilly pepper and set aside

  5. In the same oil, add  1 tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds) and half of curry leaves, once they splutter, just dump the grounded paste and fry for 10 minutes. Add 1/2 glass water(yo can also use tamarind soaked water here) and allow it to cook for 30 minutes on low flame. 

  6. Keep stirring every 5 minutes to make sure the curryis not sticking at the bottom.

  7. Once the oil is released the water has evaporated, add the fried peppers/Mirchis and cooked on low for ten minutes. Adjust the consistency as desired.

  8. The very delicious and the most favourite biryani partner is ready.

Recipe Notes

Make sure, your not adding any red chilly to this curry as it might loose its color.

Always, prepare this curry one day before serving, as this curry tends to taste better as it gets aged.

You can easily reserve this curry upto one week.

 

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Hyderabadi Mirchi ka salan
Cuisine Indian
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Cuisine Indian
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03Mar/19

Avacado Hummus

Avacado Hummus

Hummus - which needs no introduction, is like a gift from arab cuisine to the world, which I would say went on to become worlds favourite dip.

This dip is very versatile, you can have it with pita bread, chapati or just as a side dish with salads.

No Arabic meal is complete without this basic most essential dip. I usually make this along with grilled /tandoori chicken.

Made with chickpeas along with tahini, roasted garlic and with a hint of olive oil, this side dish is a must try.

Before heading on the main recipe, lets understand what is Tahini, its a fine paste of sesame seeds, which is easily available, in case you don't find it, you can dry roast some sesame seeds and make a find paste out if it and use in the hummus recipe.

Nowadays, there are so many varieties of hummus, like beetroot hummus, avocado hummus.

Lets get started to my version of avocado hummus.




Course Side Dish
Cuisine arabic
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Mehraj Farheen - Admin

Ingredients

  • 1 avacado Riped
  • 1 Cup soaked and then bolied Chickpeas
  • 1/2 Cup Olive Oil extra virgin
  • 2 Tbsp Tahini
  • Salt As per taste
  • 4-5 Garlic pods Fried in oil
  • 3-4 tbsp water while grinding
  • 2 pinch black pepper(you can avoid)

Instructions

  1. Boil the chickpeas

  2. Fry garlic pods in olive oil and set aside

  3. In a mixer, add avacado, fried garlic pods, chickpeas, tahini sauce, salt, olive oil and grind to fine paste, add water if needed.

  4. Dish out on a flat plate, make swirls and add 1 tsp olive, sprinkle liltte paprika or red chilly.

  5. Simple quick avacado hummus is ready to serve with pita bread/khuboos/roti.

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05May/18

Punjabi chole with zero oil

  1. Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes

    Instructions

    1. Chole with puri!

      Another one from my one pot one shot recipes, this one is without oil! This is just as simple as it can be, dump all the ingredients with chickpeas in pressure cooker and it’s ready.

      I made puri dough with whole wheat flour(just with normal water and salt) and kept in fridge by night and soaked the chickpeas (1 cup and 1/2 cup)

      Step 1: In pressure add washed/soaked chickpeas along with the below ingredients

      2 mediums thinly sliced onions

      1 large tomato thinly sliced

      1/4 Turmeric powder

      1 tsp coriander powder

      1 tsp red chilly powder

      1/2 tsp zeera powder (roasted)

      1 tsp ginger garlic paste

      2 teabags(you can avoid)

      3 tbspn oil (optional i haven’t added in my recipe)

      3/4 green chillies(adjust according to your intake)

      2 glass of water

      Cover the lid and cook for 5-6 whistles and then leave it for 5 mins in slow flame.

      Step 2: open the cooker let it cook for 2 more mins and stir gently, so the tomatoes and onions are nicely mashed forming a thick gravy. At this point add 1/4 tsp garam masala, salt, fresh coriander leaves and dry fenugreek leaves. Simmer for 2-3 minutes.

      Ready to serve, enjoy with puri or roti!

     

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Punjabi chole with zero oil
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05May/18

Mix Vegetable curry / saag

 

Mix vegetable curry / saag

Course Breakfast
Cuisine Indian
Cook Time 15 minutes

Ingredients

  • 1 Large Potato
  • 2 Carrots
  • 1/2 Cup Green peas
  • 1 Tsp Ginger garlic paste
  • 2/3 Green chilly
  • Salt to taste
  • Fresh coriander leaves

Spices - 1/4 tsp turmeric powder, 1 tsp red chilly, 1 tsp coriander powder, 1/4 tsp zeera powder, 1/4 garam masala

For tempering - 1 tablespoon oil, mustard seeds, curry leaves

  • 1 Medium Onion

Instructions

  1. In pressure cooker add all the cut vegetables and spices. And cook for 2-3 whistles adding little water.

After the whistles, mash the potatoes and prepare tempering with 1 tbsp oil, mustard seeds and curry leaves. Add the tempering to vegetable, give a nice mix. Lastly add salt and fresh Corinder leaves. You can also add one teaspoon of pickle to this vegetable curry to taste better.

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01May/18

Cauliflower stir fry

Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions


  1. Cauliflower manchurian is most loved indo-chinese food. This recipe is just same like gobi manchurian except that I haven't boiled and deep fried the cauliflower. I just took 2 tablespoon oil and cooked the florets for 7-8 minutes covered. 

    Step 1: Preparing Manchurian sauce - Take a pan, add oil, 1 tbsp. garlic finely chopped[important], 1/4 tsp. chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other Chinese sauces as well!), 1/2 tsp vinegar, 2 tablespoon tomato sauce. cook all for one min.

    step 2 : Add the boiled florets and mix nicely until the Manchurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Serve hot!!

    The florets are cut little small compare to the manchurian recipe, so it cooks fast.

    Enjoy!!

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Cauliflower stir fry
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01May/18

Rajma Masala

Rajma Masala

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Instructions

  1. Kidney beans in yummy and simple gravy with cream!

    Recipe as follows

    Ingredients

    1. 1 cup kidney beans soaked overnight

    2. 2 Large onions finely chopped

    3. 2 large tomatoes finely chopped or pureed

    4. 2 tbsp. tomato paste

    5. 4 green chillies slit

    6. Fresh coriander leaves to garnish

    7. Whole garam masala spices – 4 cardamom, 2 one inch cinnamon stick, 2 bay leaves, 3 cloves

    8. 1 tsp. ginger paste

    9. 1 tsp. garlic paste

    10. 2 tsp. coriander powder

    11. 1 tsp. garam masala powder

    12. ½ tsp. cumin powder

    13. ½ tsp. red chilly powder

    14. 1 tsp. kasturi methi

    15. ½ cup cooking cream

    Procedure –

    1. Boil the kidney beans and set aside [it took 3 whistles for me, do not overcook the beans it should be nice if it’s bity. Preserve the water of the cooked beans, this might be used to adjust the gravy consistency later]

    2. Take a pan and add oil to it.

    3. Add the whole garam masala. Allow to cook for a minute. Do not burn the spices.

    4. Now add the onions and nicely sauté them till golden brown.

    5. Add ginger garlic paste in the onions and cook well until the raw smell goes.

    6. Now add the chopped/pureed tomatoes and remaining spices and sauté nicely until the oil is released. Keep sauting till the onions and tomatoes forms a nice gravy, you can use water to prevent the spices from burning at this point. You can also grind if you want.

    7. Now add the cooked kidney beans and cook for some time. Add salt and adjust the gravy consistency. Cook for 2-3 minutes.

    8. Now add the dry kasturi leaves and fresh coriander leaves.

    9. Lastly add the cooking cream and cook for 2 minutes.

    10. Adjust the spices.

    Serve hot with boiled rice or roti!

    Enjoy and happy cooking.

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Rajma Masala
Course Main Dish
Cuisine Indian
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Course Main Dish
Cuisine Indian
Servings
01May/18

Mixed Vegetable manchurian

Mixed vegetable Manchurian

Course Side Dish
Cuisine Chinese, Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Instructions


  1. Step 1 - Boil roughly chopped cabbage, carrot, cauliflower, beans in water with little salt. Once they are boiled, allow it to cool, then blend in a mixer DO NOT USE WATER. Once vegetable mix is ready, add little chopped ginger, chopped garlic, black pepper, adjust salt, little ajinomoto, add one cup of cooked rice and mix with hand, till it becomes a sticky mix and your able to make balls out of it. Make small balls and deep fry them and set aside on kitchen towel.

    Step 2 - Preparing Manchurian sauce - Take a pan, add oil, 1/2 tspn chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other chinese sauces as well!), 1/2 tsp vineger, 1 tablespoon tomato suce. cook all for one min, after that add the dumplings prepared in step 1 and mix nicely until the machurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Server hot!!

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Mixed Vegetable manchurian
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01May/18

Gobi manchurian

Gobi Manchurian

Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions

  1. cauliflower manchurian!!

    Recipe

    Step 1 - Boil cauliflower florets, in water with little salt. Set aside.

    Step 2 – Batter for frying the florets

    • 3 tbsp. Maida

    • 2 tbsp. Corn flour

    • Salt to taste

    • ½ tsp. Black pepper

    • ¼ Ginger garlic paste

    • 1 egg [optional]

    • Water as required to prepare batter

    Make a thick batter out of all above ingredients, dip the boiled cauliflower florets and deep fry them and keep aside on kitchen towel to remove excess oil.

    Step 3 - Preparing Manchurian sauce - Take a pan, add oil, 1 tbsp. garlic finely chopped[important], 1/4 tsp. chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other Chinese sauces as well!), 1/2 tsp vinegar, 2 tablespoon tomato sauce. cook all for one min, after that add the fried florets prepared in step 2 and mix nicely until the Manchurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Serve hot!!

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Gobi manchurian
Cuisine Indo - Chinese
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Cuisine Indo - Chinese
Servings
30Apr/18

Besan kadi with pakodey

5 from 1 vote
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Besan kadi with pakodey

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Resting for pakodey batter 20 minutes
Total Time 1 hour

Ingredients

Part 1 : 3 cups fresh curd [take curd which little sour] • 3 tbsp. Gram flour [besan] • 2 tsp. ginger garlic paste • 1 tsp. corainder powder • 1/4 tsp. turmeric • Salt to taste

Part 2 : Preparing the pakora/bhajiya • 1 cup gram flour [besan] • salt to taste • cumin powder 1/4 tsp • 2 pinch cooking soda [dissolved in water] • 2 green chilly finely chopped • 1/2 tsp ginger garlic paste

Instructions

  1. Mix all the part 1 ingredients and run in grinder till you get a running watery paste.

    ii. Now transfer it to a wok and allow it to cook for around 45 minutes on medium heat. Keep stirring in between to ensure it does not stick to the bottom.

    iii. Now add 1/2 cup of each curry, coriander and mint leaves along with 5-6 green chillies [grinded]. Adjust the spices and keep cooking till raw smells of gram flour disappears and you get a thick consistancy.

  2. Make a thick paste out of all the above part 2: ingredients and deep fry the bhajiya/pakoras and set aside.

    Last step : Tampering/ Bagaar / Tadka

    The most important part is what we say is "tadka".

    Take around 3 tbspn of oil and heat well, then add 1 cinnamom stick, 1 bay leave, 1 tsp cumin seeds, 1 tsp mustard seeds, 5-6 dry red chillies, 4-5 garlic cloves, one bunch of curry leaves, wait till all the seeds pops and cooks nicely, Add a pinch of asafoetida, Cook on low flame till done. Be careful do not overcook. Now add this tampering preparing and over the cooked kadi along with pakoras. Usually kadi tastes better after 5-6 hours of cooking. So prepare before hand. That's it home-made tasty kadi is ready to serve!

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