Mixed Vegetable Bhujia

Yesterday, I was cleaning my fridge and saw that I have small portions of veggies. For the past week, we have been indulging into non-veg dishes soo much that I completely overlooked these vegetables. Usually, whenever I find such leftovers, I make either mixed veg pulao or a fried rice with them. But this time, I thought to try something as a side dish for roti's. However, I'm glad I was able to use it up by making a great vegetable bhujia for us. It is healthy, easy and quick to make as well – what more could you ask for! 

Ingredients:-

• 5 tomatoes (chopped roughly)
• 4 babycorn (sliced)
• 3 potatoes (cut into cubes)
• 3 green chillies
• 1 carrot (cut into cubes)
• 1 capsicum (cut into cubes)
• 1 cup green peas
• 1 cup cauliflower (cut into florets)
• 1 cup cabbage (shredded) 
• 1 cup fenugreek leaves / methi 
• 1 cup spinach (finely chopped)
• 1 cup french beans (finely chopped)
• 1 tsp cumin pdr
• 1 tsp red chilli pdr
• ½ tsp turmeric pdr
• salt to taste

Ingredients for tempering :-

• ¼ cup oil
• 200 gms paneer (cut in cubes)
• ¼ tsp fenugreek seeds
• ½ tsp cumin seeds
• 5 dry button red chillies
• 10 curry leaves

Method:-

• In a wok, add all the vegetables and spices along with 1 cup water.
• Cook on medium flame and keep stirring occasionally.
• When vegeatbles are done. Remove and keep aside.
• Heat oil in a saucepan.
• Add fenugreek seeds, cumin seeds, dry red chillies and curry leaves.
• Saute for a minute and add paneer.
• Mix well and pour this tempering over the cooked vegetables.
• Mix well and serve hot with rotis.

Notes:-

• You may substitute veggies as per your choice (pumpkin, brinjal, turnip, soya leaves, broad beans, corn,etc) 

Happy Cooking!! 

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Rajasthani Gatta Curry

I love Rajasthani cuisine and when I came across the gatta curry in Mrs. Anjana Chaturvedi's blog, I immediately bookmarked it. Gatta curry is a very popular Rajasthani dish. Gatta is a chickpea flour log boiled, sliced and cooked in a yogurt curry. It is quite simple, easy to prepare and almost all ingredients are readily available at home most of the times. The curry was really delicious and yummy. My hubby and son both liked it a lot. 

Ingredients for gatta:-

• 1½ cups gram flour / besan
• 2 tbsp yogurt
• 3 tbsp oil
• a pinch of asafoetida
• a pinch of baking soda
• 1 tsp fennel seeds / saunf
• 1 tsp coriander seeds / akha dhania
• a pinch of carom seeds/ajwain
• 1 tsp chili powder
• salt to taste

Method:-

• Coarsely crush coriander and  fennel seeds.
• In a bowl, add gram flour, crushed seeds and all the ingredients listed for making gattas.
• Mix and make a tight dough. Add some more yogurt if needed.
• Make 6 balls from the dough and roll them to make long and medium thick rolls.
• Boil 2½ glasses of water in a pan. When it starts boiling, add the rolls in it.
• Boil for around 5-7 minutes. The gatta's will float on top of water when done.
• Take out gatta's from the pan and let them cool down for 5 minutes. Don't throw the water, you will need this to add in the gravy.
• Slice into medium size pieces and keep aside.

Ingredients for gravy:-

• 3 tbsp refined oil
• 1 tsp cumin seeds
• ¼ tsp fenugreek seeds- 1/4 tsp
• 2 cloves
• 1 bay leaf
• ¼ tap asafoetida
• 1½ cups yogurt
• 2 green chilies- 2
• ½ tsp grated ginger
• 1 tsp chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp garam masala
• few chopped coriander leaves (for garnishing)
• salt to taste

Method:-

• Mix turmeric powder, coriander powder and chili powder with 2 tbsp of water and keep aside. (A)
• Heat oil in a pan and add cumin, fenugreek, asafoetida and cloves .
• When cumin become golden then add the spice mixture(A) and stir for few seconds.
• Remove the pan from heat and add whisked yogurt and stir for a while, now put the pan on fire and saute for a minute.
• Now add approx. 1 cup water (in which you have boiled the gattas) and cook for some time. Keep stirring the gravy.
• When the gravy starts boiling, add the sliced gattas after 2 minutes.
• Simmer for 3-5 minutes. Add garam masala and coriander leaves.
• Serve hot with chapati bajre ki roti or rice.

Notes:-

• Don't throw the left over water in which you have boiled the gatta's, as the cooked curry may thicken after some time so you can add this water to adjust the consistency. 
• You can add chopped fresh fenugreek leaves in the gatta dough.

 Happy Cooking!!

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Shrikhand

Shrikhand is a simple Maharashtrian dessert prepared with  hung curd. It is also a common sweet in Gujarat and Rajasthan. My Mom would usually make this with different flavors for us during summers. She was used roughly chopped nuts instead of finely sliced ones and we used to totally love the crunchy taste it would give to the shrikhand.

Ingredients:-

• 400 gms yogurt
• ½ cup sugar (powdered)
• ½ tsp cardamom powder
• few drops of yellow color
• few roughly chopped nuts (for garnishing)

Method:-

• Tie curd in a clean muslin cloth and hang it overnight to drain the excess water.
• In a bowl, take the leftover curd from the cloth (curd cheese).
• Add sugar, cardemom powder and yellow color.
• Whisk well and keep in the refrigerator for at least 2 hours.
• Garnish with chopped nuts.
• Serve chilled.  

Notes:-

• You may add ¼ cup fruit pulp of  mango, strawberry, pineapple or apple. And mix it very lightly in the shrikhand for flavored shrikhand.
• Yogurt should be sweet and not sour. If in case your yogurt is a bit sour, adjust the sweetness with extra sugar.
• You may add a pinch of saffron instead of yellow color.

Happy Cooking!!

  

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