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Tuesday, July 29, 2014

Green Beans and Milk Subzi

 My mom cooks this subji best. She cook Green Beans in milk which gives creamy texture to the dish. Using Ajwain in tadka gives amazing aroma and taste to the subji. Serve with roti, paratha, thepla, or plain rice.

1. 2-1/2 cups Cut Green Beans and make paste of 4 garlic Cloves with 1-1/2 tsp Red Chili Powder.

2. Heat 1 tbsp Olive Oil in pressure cooker and crackle 1-1/2 tsp Ajwain in it.

3. Add green beans with garlic-chili paste, mix.

4. Next add 1 tsp Turmeric Powder, 1-1/2 tbsp Cumin-Coriander Powder, and Salt to taste.

5. Pour 1/2 cup water and cook until 95% water absorb.

6. Now pour 3/4 cup milk. 

7. Bring milk to boil. 

8. Cover cooker with lid, give 3 whistle and turn off the heat.

9. Cool down cooker little and then open it. Creamy green beans Yummm :)

10. Serve hot with Roti, Lemon, and hot mango pickle.


Thursday, May 29, 2014

Potatoes In Peanuts & Sesame Seeds Gravy (Gujarati Curry for Khichdi)

Try this yummy Gujarati subji with Khichdi. It's pair perfect with Jowar Roti, Gujarati Kadhi too.

1. 1 Big Red Onion, 4-5 Garlic Cloves, 1/2 cup Green peas, 3/4 cup Spicy Gathiya (Big Sev), 2 tbsp Peanuts, and 2 tbsp Sesame Seeds.

2. Put all the ingredients into the food processor.

3. Make coarse paste.

4. In bowl mix this paste with 1/2 tsp Turmeric Powder, 1-1/2 tsp Red Chili Powder, 1 tbsp Cumin Coriander Powder, 1-1/4 tsp Pav Bhaji Masala, 1 tsp Sugar, 1/4 tsp Hing, and Salt to taste.

5. Heat 2 tbsp oil in pressure cooker, add 1-1/2 tsp Cumin Seeds, let them crackle.

6. Add paste in it and let it cook for 3-4 minutes on medium-low heat.

7. Pour 2 cups of water.

8. Add 3 Medium Red Potatoes, cut into 1 inch pieces. Bring water to boil and give 3 whistle. 

9.  Drizzle little pickle oil on top and serve hot with Khichdi.


Wednesday, March 26, 2014

Farfalle With Pistachio Pesto

Pesto means pound or crushed or pressed. Pesto is originally northern Italian sauce. Traditionally made of crushed garlic, fresh basil, extra virgin olive oil, pine nuts, and parmesan cheese. Most basil pesto recipes call for pine nuts but I always use Pistachios. One can easily substitute with walnuts too. I always add lemon zest and lemon juice in my pesto. Lemon brightens up the flavor and keeps the pesto bright green. I also like to use some mint and spinach in my pesto. Spinach gives color and mint gives fresh taste to the pesto. If you are using blender or food processor, do not add cheese in it. Blend all the ingredients and then Pour sauce into the bowl and mix grated cheese in it. Heat of the blades ruin the taste of the cheese ( Tip by Giada De Laurentiis). I store pesto in ice tray in freezer, where it will last for more than a month.

If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.

1. Pulse 1/4 of Dry Roasted Pistachios and 2-3 Garlic Cloves in a food processor.

2. until coarsely ground.

3. Add 4 cups Fresh Basil leaves, 1 cup Baby Spinach Leaves,

3. with 1/4 cup of Fresh Mint Leaves.

4. Blend to coarse paste.

5. Grate half of the lemon zest or 1 tsp into the paste.

6. Squeeze juice of the 1/2 lemon into the paste.

7. Add 1/2 tsp ground black pepper and salt to taste. Pulse it again for few times.

8. Slowly add 1 cup Extra Virgin Olive Oil With the processor on, to create a thick paste. Stop to scrape down the sides of the food processor with a rubber spatula. process until well combined.

9. Pour this pesto sauce in bowl and add 1/2 cup Grated Parmesan Cheese in it and mix well.

10. Heat 1 tsp Olive Oil in pan. Cook thinly sliced onion, red bell p

11. In boiled Farfalle pasta, add cooked veggies with Pistachio Pesto and red pepper flakes in it.

12. Mix it very well and serve.


If you want to freeze the pesto, omit the cheese (it doesn’t freeze well). Line an ice cube tray, and fill each pocket with the pesto, cover with tray lid or with plastic wrap and freeze it. When you want to use, defrost and add in grated Parmesan.

Serve with Pasta, In Risotto, as Pizza Sauce, or spread on top of grilled Baguette.

Wednesday, February 19, 2014

Gujarati Sweet & Sour Potato Curry (Khatta-Mitha Bataka Nu Shaak)

Gujarati Thali is not complete without this Khatti-Mithi Potato Curry. This curry is very simple and you can easily find all the ingredients in your kitchen. One can serve this curry with Khichdi, Poori, or with Bajri Rotla.

Ingredients :

3 Medium Red Potatoes, peeled and cut into the cubes 
1 Small Tomato, chopped
1 tbsp Garlic Paste
3 tbsp Olive Oil
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1/2 tsp Cracked Mustard Seeds
1/4 tsp Hing
3 Whole Dry Red Chilies
10-12 Fresh Curry Leaves
1-1/2 tbsp Jaggery
1 tsp Turmeric Powder
1-1/2 tsp Cumin-Coriander Powder
1-1/2 tsp Red Chili Powder or to taste
Salt to taste

Method :-

1. Heat Oil in pan, add cumin seeds and Fennel Seeds. Let them crackle, then add hing.

2. Now add garlic paste, whole red chilies, and curry leaves. Saute for 10-12 seconds.

3. Add tomato and cook for 2-3 minutes.

4. Time to add turmeric powder, red chili powder, and cumin-coriander powder. Mix well and let it cook for 12-15 seconds.

5. Add potatoes and mix.

6. Now pour 1-1/2 cups Water or vegetable Broth.

7. Add jaggery, and salt. Mix well and bring it to boil, cover pan with lid.
8. Now turn down heat on low and let the curry cook for 20-25 minutes. Stir occasionally.
9. Squeeze 2 tbsp lime-lemon juice or to taste with chopped cilantro in curry. Mix well.

10. Serve hot with poori.


Wednesday, January 15, 2014

Peas Paneer Masala

Hi All, Today I am sharing my DS's (Dear Son) favorite dish "PEAS PANEER MASALA" :). Star ingredient of this dish is "Tava Masala". I always use tava masala in this dish, it gives little smoky and tangy flavor. I didn't use any kind of milk or cream in it. To make this dish richer and creamier, I grated some paneer in the gravy. Grated paneer makes gravy little thicker, gives rich and creamy texture.

Method :-

1. Make a paste of 1 Big Onion, 5 Garlic Cloves, 3 Green Chilies, 1 tbsp Ginger with little Salt.
2. Make Puree of 2 Medium Tomatoes.
3. Heat 4 tbsp Oil in pan, add 1 Bay Leaf, 2 Whole Dry Red Chili, and 3 Green Cardamom, roast it for 10 seconds.
4. Add 1 tsp of Cumin Seeds and 1 tsp of Fennel Seeds. Let them crackle.
5. Add onion puree in to the pan and cook it for 5-6 minutes.
6. Add tomato puree, mix and cook again for 4-5 minutes.
7. In the mean time. Mix 1-1/2 tsp Tava Masala, 1/2 tsp Garam Masala, 1 tsp Turmeric Powder, 1 tsp Red Chili Powder, 1 tbsp Cumin-Coriander Powder, 1/8 tsp Asafoetida, and Salt to taste. (If you don't have Tava Masala, you can use Chaat masala)
8. Next goes in masala mixture, mix it well and let it masala cook for 30 seconds.
9. Add 1 cup of water to the pan. Water help to make gravy. (One can use milk too)
10. Add Cubed Paneer and Thawed Green Peas. Mix well, cover pan with lid and let to cook for 12 minutes on medium low heat. Stir occasionally.
11. At last add 4-5 tbsp grated Paneer and 1-1/2 tsp Kasuri Methi. Stir well and cook for another 3-4 minutes.

12. 12. Serve piping hot Peas Paneer Masala with Naan or Roti or with Jeera Rice.