Showing posts with label Tasty. Show all posts

Wednesday 4 March 2020

MIXED VEGETABLE POHA RECIPE / VEGETABLE POHA UPMA RECIPE

VEGETABLE POHA: A POPULAR INDIAN BREAKFAST

VEGETABLE POHA is one of the most popular breakfasts across India. It is prepared with flattened rice or chiwda, slightly crunchy peas, some vegetables and roasted peanuts. It is a quick, easy and healthy recipe, which is relished by everyone when served in breakfast. It is very easy to prepare and tastes super delicious.

VEGETABLE POHA is a perfect balance of taste and nutrition. It contains iron and calcium. Poha makes a perfect breakfast recipe. It tastes best when served with a cup of tea. Veg. poha keeps your tummy full for long hours.

VEGETABLE POHA is a recipe for everyone from the beginners to the experts. But some basic things to be kept in mind while preparing the dish, firstly, you should use medium thick poha for this dish so that grains remains soft and separated. Secondly, soak poha for a few minutes before using it. Rinse it in water and drain all the water immediately.

There are many recipes for making poha and everybody have their own way of making this dish. I have shared my version of this dish.

INGREDIENTS FOR VEGETABLE POHA:

· Medium thick poha- 2 cups

· Onion-1( sliced))

· Tomato-1(chopped)

· Carrot-1(chopped)

· Beans- 5 to 6 (chopped)

· Green peas – ½ cup

· Cauliflower – ½ cup (cut into small pieces)

· Green chilies – 3 to 4 (slit)

· Curry leaves – 2 strings

· Roasted peanuts – 3 tbsp

· Coriander leaves for garnishing (finely chopped)

· Lemon juice-2 tbsp

· SaltOil -2 tbsp

· Mustard seeds – 1 tsp

· Sugar- 1 tbsp

HOW TO MAKE VEGETABLE POHA:

1. Rinse the poha thoroughly and drain it by using a colander and set aside.

2. Heat oil in a kadhai and add mustard seeds in it.

3.When the mustard seeds began crackling, add sliced onion, curry leaves and green chilies.

3. Saute the onion for a while, and then add all chopped vegetables and green peas.

4. Add salt and mix well. Cover the lid of Akadhai and let the vegetables cook for 2 minutes.

5. Now add chopped tomatoes and turmeric powder. Mix well.

6. Fry all ingredientes nicely. Then add soaked poha in it and give it a good stir.

7. Add roasted peanuts, salt and sugar. Give a good mix.

8. Cover the lid and let it cook for one minute.

9. Add lemon juice and chopped coriander leaves.

10. Mix well and serve hot with a cup of chai.

Tuesday 2 April 2019

MUSHROOM MASALA / MASALA MUSHROOM

Nibedita Dinner , Easy and Simple

MUSHROOM MASALA RECIPE / MASALA MUSHROOM RECIPE:

MUSHROOM MASALA OR MASALA MUSHROOM is a simple, easy and popular dish of Indian cuisine. It is an easy recipe of button mushrooms in onion-tomato based gravy.

Mushroom masala has a smooth gravy with full of flavors. It is moderately spicy, tasty and goes well with rice, jeera rice, roti, chapati, paratha and naan.

Mushroom masala Indian style is a simple and delicious recipe cooked with sauteed mushroom in onion-tomato gravy by using some spices.

Mushrooms are a great source of protein and tastes good. In Indian cooking it is used in many recipes but mushroom masala is one of the simplest and tastiest recipes among them.

For perfect mushroom masala you should always use fresh mushroom and clean it properly. In this recipe you can use curd while frying masala which I have not used here.

INGREDIENTS:

· Mushroom-250 grams

· Onion-1

· Tomato-1

· Ginger-1 inch

· Garlic-5 to 6 cloves

· Green chilies-2

· Cumin- ½ tsp

· Coriander powder-1 tsp

· Cumin powder- ½ tsp

· Kashmiri red chili powder-1 tsp

· Garam masala- ½ tsp

· Kasoori methi- 1 tsp

· Cream -1 tsp

· Salt

· Oil

· Chopped coriander leaves – 2 tbsp

METHODS FOR MAKING MUSHROOM MASALA:

1. Clean mushroom properly and cut it into pieces.

2. Roughly chop onion, tomato, ginger, garlic and green chilies.

3. Heat one tsp oil and saute chopped onion, tomato, ginger, garlic and green chilies in it. Cook it till the tomatoes became soft and mushy.

4. Transfer it to a blender jar and let it cool completely. Then grind it to a smooth puree or paste.

5. Again heat one tsp oil and saute chopped mushroom in it. Fry it till it become light brown. Transfer sauteed mushrooms to a plate and keep aside.

FOR MAKING MASALA:

1. Heat 3 to 4 tsp oil in a kadhai or pan and add cumin seeds in it. Let the cumin seeds crackle. Then add Kashmiri red chili powder.

2. Now add ground masala paste and salt. Fry the masala till it cooked properly and add coriander powder, cumin powder and turmeric powder. Fry masala till it leaves oil from sides.

3. Add sauteed mushroom and mix well. Add one cup water and cover the lid. Cook it for 15 minutes and on low flame.

4. After 15 minutes remove the lid and check the consistency of gravy. Add garam masala and kasoori methi. Mix it well.

5. Add chopped coriander leaves and serve hot.

HOW TO MAKE MUSHROOM MASALA WITH STEP BY STEP PHOTO:

STEP-1: Clean mushroom properly.

STEP-2: cut mushroom into pieces.

STEP-3: chop onion, tomato, ginger, garlic and green chilies.

STEP-4: Heat oil in a kadhai and add ginger and garlic. Fry it for a while. Then add chopped onion and saute.

STEP-5: Add chopped tomatoes and little salt. Fry it till it become soft.

STEP-6: Transfer it to a plate and let it cool.

STEP-7: Grind it to a puree by using a mixer-grinder.

STEP-8: Again heat 1 tsp oil and saute chopped mushroom.

STEP-9: fry it till it become golden brown and keep aside.

STEP-10: Heat 4 to 5 tsp oil in same kadhai.

STEP-11: add cumin seeds and let it splutter.

STEP-12: Add Kashmiri red chili powder.

STEP-13: Add masala puree and fry it for 5 to 6 minutes.

STEP-14: Add coriander powder, cumin powder and turmeric powder. Mix it well. Fry it for 5 minutes.

STEP-15: Add sauteed mushroom and mix well.

STEP-16: Add one cup water and let it boil.

STEP-17: cover lid and let it cook for 15 minutes on low flame.

STEP-18: Remove lid and check the consistency of the gravy.

STEP-19: Add garam masala and kasoori methi in it. Mix well.

STEP-20: Add cream and stir it.

STEP-21: Garnish with chopped coriander leaves.

Thursday 28 March 2019

PALAK PANEER RECIPE

Nibedita Dinner , Easy and Simple

PALAK PANEER RECIPE/ SPINACH AND COTTAGE CHEESE RECIPE:

PALAK PANEER OR SPINACH COTTAGE CHEESE RECIPE is a popular North Indian recipe made with cottage cheese in smooth creamy delicious spinach gravy.

PALAK PANEER is a vegetarian dish from Indian subcontinent. It is a simple, easy and healthy recipe which serves paneer in a thick paste made from pureed spinach and seasoned with ginger, garlic, garam masala and other masalas.

PALAK and PANEER both are healthy in their own ways. Palak is a rich source of dietary fiber, which helps control your appetite. Spinach also contains antioxidants and may help to keep cholesterol level low. In other hand, PANEER is full of protein which helps in digestion.

To make palak paneer, always spinach is blanched prior to making a puree. In most Indian recipes spinach is not blanched and use directly. Blanching of spinach is done so that the dish has a nice green color and it is a healthy practice as well.

Blanching of spinach reduce some oxalic acids and releases some of calcium which is present in the leaves. It preserves the green color of the spinach in palak paneer. It also gets rid of harmful microorganisms and pesticides.

In this palak paneer recipe I have shown the method of blanching spinach. For blanching, put the palak leaves into boiling salted water for 2 minutes and after 2 minutes drain the leaves and put in cold water.

INGREDIENTS:

· Palak or spinach- 250 grams

· Paneer or cottage cheese-200 grams

· Tomatoes-2

· Onion-1(big)

· Ginger garlic paste-2 tbsp

· Green chilies-2

· Cumin seeds- ½ tsp

· Coriander powder-2 tsp

· Red chili powder-2 tsp

· Cumin powder-1 tsp

· Turmeric powder- ½ tsp

· Garam masala – ½ tsp

· Salt

· Oil

· Sugar- ½ tsp

· Cream and grated paneer for garnishing

METHODS FOR PREPARING PALAK PANEER:

1. Clean and wash palak leaves properly.

2. For blanching spinach leaves, boil 3 glasses water in a big pot and add 1 tsp salt in it. Add spinach leaves or palak ke patte init and let it cook for 2 minutes not more than that.

3. After 2 minutes immediately drain the leaves and add it into cold water to preserve the green colour of the palak.

4. Now drain the spinach and add it in a blender or grinder jar. Make a puree and keep aside. No need to add water while making puree.

FOR MAKING MASALA OF PALAK PANEER:

1. Chop onion, tomatoes and green chilies. Cut paneer into pieces.

2. Heat oil in a pan or kadhai and add cumin seeds. When the cumin seeds start spluttering, add chopped onion and saute till it become light brown.

3. Add ginger garlic paste and fry till the raw smell of ginger and garlic disappeared. Then add chopped tomatoes and green chilies and saute. Add salt and mix well.

4. Fry the tomatoes till it becomes soft and mushy. Add dry masalas like coriander powder, cumin powder, red chili powder and turmeric powder and fry the masaala till the mixture leaves the sides of the pan.

5. Add spinach or palak puree and mix well. Cook the puree with masala till it becomes cook properly. Add 1 cup water and let it boil. When the gravy became thick add paneer pieces in it and simmer for 5 minutes.

6. Add kasoori methi and garam masala and mix well.

7. Garnish with cream and grated paneer.