Showing posts with label Easy and Simple. Show all posts

Wednesday 3 June 2020

ALOO PARWAL KI SUBJI / ALOO PARWAL CURRY/POTATO AND POINTED GOURD CURRY

Nibedita Easy and Simple , Indian Cuisine

Aloo parwal ki sabzi / pointed gourd and potato curry

ALOO PARWAL CURRY OR POTATO AND POINTED GOURD CURRY is an easy vegetarian main course recipe. It is a simple, delicious and easy to make every day wala recipe.

PARWAL OR POINTED GOURD is a seasonal vegetable and available during summers till monsoon. Parwal is mainly used in North and East India specially Odisha and Bengal.In North India, parwal is a favourite summer vegetable as it is available abundantly in reasonable prices during the season. It is quite healthy vegetable and has many health benefits.

Like other vegetables, there are few versions and methods of making parwal ki subzi. Some makes dry curry or bhujia out of it, but some prefer to make it in simple thin gravy.

This is my version of making aloo parwal ki sabzi or rasa with slight odia twist, in which first the vegetables are fried and then sauteed with spice mixture. Finally, they are boiled in gravy until cooked through and the gravy reaches its desired consistency.

Ingredients for parwal aloo ki sabzi:

1. Parwal- 300 grams

2. Aloo or potato- 2

3. Onion-1

4. Tomatoes – 2

5. Ginger- 1 inch

6. Garlic – 5 to 6 cloves

7. Curd- 2 tbsp

8. Turmeric powder – ½ tsp

9. Red chili powder – 2 tsp

10. Coriander powder – 2 tsp

11. Cumin powder – 1 tsp

12. Kasoori methi – 1 tsp

13. Garam masala – ½ tsp

14. Chopped coriander leaves – 2 tbsp

15. Salt

16. Oil

Preparations for aloo parwal ki sabzi:

1. Wash and peel potatoes and parwal. Cut potatoes into big pieces and parwal into half.

aloo parwal ki sabzi

2. Make a paste out of onion, ginger and garlic.

aloo parwal ki sabzi

3. Make tomato puree.

aloo parwal ki sabzi

4. Heat two tsp oil in a pan and fry the potato and parwal pieces until they get a nice brown colour.

aloo parwal ki sabzi

5. Transfer fried aloo and parwal to a plate.

aloo parwal ki sabzi

How to make aloo parwal ki subzi or curry:

1. Heat oil in a kadai or pan and add cumin seeds in it.

aloo parwal ki sabzi

2. When it begins crackling, add onion-ginger-garlic

paste.

aloo parwal ki sabzi

3. Fry the paste until the raw smell of ginger and garlic goes away and it changes colour. Then add tomato puree.

aloo parwal ki sabzi

4. Fry the masala for a while,then add dry masalas like,turmeric powder, coriander powder, red chili powder and cumin powder and salt. Mix well.

aloo parwal ki sabzi

5. Add curd and fry until oil ooze out from surface of

the kadai.

aloo parwal ki sabzi

6. Now add fried potatoes and parwal in it and give it a good mix.

aloo parwal ki sabzi

7. Add one cup of water and mix well.

aloo parwal ki sabzi

8. Cover it with a lid and let it cook for 10 minutes or until the potatoes and parwal nicely cooked.

aloo parwal ki sabzi

9. Remove the cover and simmer it for a while.

aloo parwal ki sabzi

10. Check the consistency of gravy. Add garam masala and kasoori methi and mix it.

aloo parwal ki sabzi

11. Garnish with coriander leaves and serve hot with any Indian bread or rice.

aloo parwal ki sabzi

Thursday 17 October 2019

KHATTA MEETHA PUMPKIN RECIPE / SWEET AND SOUR PUMPKIN

Nibedita Dinner , Easy and Simple

KHATTA MEETHA PUMPKIN RECIPE:

KHATTA MEETHA PUMPKIN is one of the easiest and quickest recipes, which made with kaddu or pumpkin. This is a red pumpkin based recipe in which simple kaddu or pumpkin chunks cooked with sour amchur powder, sweet sugar or jaggery and loth of whole spices. Kaddu ki sabzi or khatta meetha pumpkin is one of the popular recipes; prepared during Navaratri fast, religious ceremonies and Festivals.

Pumpkin is considered as a healthy vegetable. It is full of calcium and potassium. Pumpkin is also a good source of dietary fibers. Its seeds are full of vitamins, proteins and minerals.

KHATTA MEETHA PUMPKIN RECIPE is a healthy dish, which goes well with puries and parathas. The sweet and savory taste of this recipe cannot be compared with any other vegetables.

INGREDIENTS FOR KHATTA MEETHA PUMPKIN

1. Red pumpkin- 500 grams

2. Panch phoran- 1 tsp (mix of fenugreek seed,nigella seed, cumin seed, black mustard seed and fennel seed)

3. Mustard oil – 2 tbsp

4. Dry red chilies-2

5. Ginger (grated)- 1 tbsp

6. Curry leaves- 2 tbsp

7. Turmeric powder – ½ tsp

8. Coriander powder – 1 tsp

9. Kashmiri red chili powder – 1 tsp

10. Amchur powder – 2 tbsp

11. Sugar – 2 to 3 tbsp

12. Chopped coriander leaves – 2 tbsp

How to make khatta meetha pumpkin recipe:

1. Wash and cut pumpkin into 2-3 cm cubes. you can peel the pumpkin.

2. Heat 2-tbsp oil in a pan.

3. Add panch phoran in it .

4. When it started crackling add dry red chilies, curry leaves and grated ginger and saute for while.

5. Now add chopped pumpkins and mix.

6. Add salt and turmeric powder. Stir- fry the pumpkin on high flame till it looks glossy.

7. Now add coriander powder, Kashmiri red chili powder and cumin powder. Mix well.

8. Reduce heat and cover the lid on kadhai and let it simmer till it cook through.

9. Remove the lid and check the pumpkin.

10. Now add sugar and amchur powder and mix well.

11. Let it cook for 2 to 3 minutes.

12. Transfer it to a serving bowl and garnish with chopped coriander leaves. (I have not used coriander leaves)

13. Serve hot with puri or paranthas

Friday 27 September 2019

ODIYA STYLE GHANTA TARKARI/ MIXED VEG. CURRY

Nibedita Dinner , Easy and Simple

Odiya style ghanta tarkari or odia mixed veg. curry(ditiya ghanta)

GHANTA TARKARI OR MIXED VEG. CURRY is an authentic odia recipe where varieties of vegetables are cooked with soaked pulses and legumes with addition of some Indian spices.Due to the presence of so many vegetables, the nutrient content of this curry is high.

GHANTA TARKARI OR MIXED VEG. CURRY is one of the yummiest and the most popular recipe from state of odisha. Though this curry is made throughout the year, but the ghanta tarkari or mixed veg. curry which is prepared the next day of dwitbahana puja ( popularly known as ditiya osha) is something special. In this puja, people offer vegetables, sprouts and fruits as prasad to the deity and next day those vegetables and sprouts are cooked. This mixed veg. curry is popularly known as ditiya ghanta.

Mixed vegetable curries are popular all over the country, but everywhere it is prepared differently. However, it is fascinating how different one recipe is from another. Mixed veg curries of south India are totally different from those cooked in east, west and north. This difference arises not only from the cooking methods and use of masalas, but also from the choice of vegetables.

In odia ghanta tarkari, you can use any vegetable you like. Papaya, raw banana, yam, pumpkins, brinjals and any other vegetable available with you are cooked and lentils, sprouts and coconut added to it. You can add sugar or jaggery in it to enhance the taste.The process of making this dish is very simple and easy. However, chopping vegetables is time consuming. This odia ghant or odia mixed veg. curry is served with roti, puri and steamed rice.

Ingredients for odia style ghanta or mixed veg. curry:

1. Pumpkin ( kakharu) - 100 grams (cut in to small pieces)

2. Colocasia( saru) - 2(medium) ( peeled and cut into cubes)

3. Raw banana (kancha kadali)-1(peeled and cut into pieces)

4. Brinjal (baigana)-1 (cut into cubes)

5. Yam- small piece ( peeled and cut into cubes)

6. French beans- 4 to 5 (cut into pieces)

7. Spine gourd( kankada) - 3 to 4( cut into cubes)

8. pointed gourd( potola) – 3 to4 (cut into cubes)

9. Raw papaya-1 cup (cut into cubes)

10. Capsicum-1 (cut into cubes)

11. Carrot -1( cut into cubes)

12. Ridge gourd – 2 (peeled and cut into cubes)

13. Tendli- 5 to 6 ( cut into pieces)

(You can use any other vegetable you like)

14. Tomatoes- 3(medium)

15. Onion- 1(big)

16. Ginger – 1 inch

17. Garlic – 10 cloves

18. Sprouted green grams- ½ cup

19. Black chana, kabuli chana, yellow matar and white chana- 1 cup

20. Grated coconut- ½ cup

21. Coconut in small pieces- ½ cup

22. Coriander powder-2 tsp

23. Red chili powder – 1 tsp

24. Cumin powder – 1 tsp

25. Turmeric powder – 1 tsp

26. Salt

27. Garam masala powder – ½ tsp

28. Chopped coriander leaves- ½ cup

29. Sugar or jaggery – 1 tbsp(optional)

Preparations for ghanta tarkari:

1. Soak black chana, kabuli chana, yellow matar and white matar for 4 to 5 hours or overnight.

2. In a pressure cooker, add all soaked ingredients. Add some water and salt in it and let it cook until two whistles. Let pressure cooker be cool completely then open the lid and drain it from water. Keep it for later use.

3. Cut and wash all vegetables properly.

4. Peel and chop onion, garlic and ginger and make a paste out of it.

5. Chop tomatoes.

6. Grate half coconut and chop other half into small pieces.

How to make odia ghanta tarkari:

1. Heat two tbsp oil in a kadhi or pan.

2. Add all chopped vegetables and salt in it and fry.

3. Fry the vegetables for 2 to 3 minutes and transfer it to a plate.

4. Now in the same pan or kadhai add 4 tbsp oil.

5. When the oil became hot, add bay leaves and cumin seeds in it. Let the cumin seeds crackle.

6. Then add onion-ginger-garlic paste and stir.

7. Fry the paste till it changes its colour and the raw smell goes away.

8. Then add chopped tomatoes and little salt. Fry the tomatoes till it becomes soft and mushy.

9. Now add all dry masalas like coriander powder, cumin powder, red chili powder and turmeric powder. Mix well and fry nicely till the masala leaves oil.