Barbati ki Sabji

Ingredients

1/2 kg barbati (boda, chauli ki sem, lobia, yard long beans) chopped
2 table spoons oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
Salt to taste
1/2 tea spoon haldi
1/2 tea spoon mirch
1/2 tea spoon garam masala (maharashtrian style) Optional
1/2 tea spoon dhania powder
1/2 table spoon gud (jaggery) Optional
1 teaspoon lemon juice

Process

Heat oil in a pan.
Add rai and hing.
Add chopped beans.
Sprinkle haldi, mirch, salt, masala and dhania powder.
Cover and keep on low flame till cooked.
Add jaggery and fry for a minute.
Sprinkle lemon juice.
Serve hot with phulkas.

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Sweet Tomato Chutney

Ingredients

4 tomatoes finely chopped
2 tablespoon gud (jaggery)
1 tablespoon paanch phodan (equal quantity of mustard seeds, jeera, methi, saunf and kalungi)
1/2 teaspoon of haldi and lal mirch
1 tablespoon oil
Pinch of hing
Salt to taste

Process

Heat oil in a pan.
Add paanch phodan and hing.
Add tomatoes and salt.
Add 2 tablespoons of water and cover on low flame until its cooked.
Add haldi, mirch and jaggery.
Cook till required consistency is reached.

It goes well with aloo parathas, kachauris and methi parathas.

Methi Mooli ke Parathe

Ingredients

2+1/2 cups atta (whole wheat flour)
1 cup finely chopped methi (fenugreek leaves)
1 mooli (radish) grated
1/2 tea spoon haldi
1/2 tea spoon mirch
Pinch of sugar
Salt to taste
Oil

Process

Take a bowl and mix atta, methi, mooli, haldi, mirch, salt and sugar and 2 teaspoons of oil.
Knead the dough by adding water in small quantities.
Make medium sized balls of the dough.
Roll out parathas and shallow fry.
Serve hot!
Goes well with curd, green chutney, sweet tomato chutney, tomato ketchup, ghee, pickle as per your choice.

Tip – Add 2 tablespoons of curd to the atta while kneading. It gives a nice taste and makes the parathas crisp.

Moong ki Khicadi

Ingredients

3/4 cup cup chilke wali moong dal (green gram dal)
1 cup rice
1/2 cup peas (Optional)
4 laung (cloves)
7 kali mirch (pepper)
2 tablespoon jaggery
1/2 teaspoon mustard seeds
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1/2 teaspoon garam masala (Maharastrian garam masala – Optional)
Pinch of hing
2 tablespoon oil
Salt to taste

Process

Wash rice and moong dal together and keep aside for atleast an hour.
Heat oil in a flat pressure cooker.
Add mustard seeds, hing, cloves and pepper.
Fry rice+dal and peas.
Add haldi, mirch and garam masala.
Add salt to taste.
Pour hot water.
Add jaggery.
Pressure cook.
Serve hot!

खिचड़ी के हैं चार यार ।
दही, पापड़, घी, अचार ॥
There are 4 accompaniments of khicadi – dahi(curd), papad, ghee, achar(lemon pickle).

It also goes along well with kadhi.

Tips

  • Add dhania powder if maharastrian garam masala is not available.
  • Consistency of khicadi can be adjusted by pouring more boiling water as per taste.
  • It is light food which is easy to digest.

Kacche Kele ki Sabji

Ingredients

1 raw banana chopped
1 table spoon oil
1/2 tea spoon haldi
1/2 tea spoon mirch
1/2 tea spoon dhania powder
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
Pinch of hing (asafoetida)
Salt to taste

Process

Heat oil in a flat pan.
Add mustard seeds, jeera and hing.
Add chopped raw banana.
Add haldi, mirch, dhania powder and salt.
Pour some hot water and cover till its cooked on low flame.
Serve hot!
This recipe serves one.

Tips-

  • It makes a tasty and healthy breakfast snack.
  • It can also be relished with paratha.

Palak ki Dal

Ingredients
3/4cup tur dal
1 cup chopped palak (spinach)
1 tomato finely chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1 table spoon of oil /deshi ghee
1/2 tea spoon jeera
1/2 tea spoon haldi
Salt to taste

Process

Pressure cook tur dal with garlic.
Boil it with haldi and salt

For tempering
Heat oil / ghee
Add jeera, red chillies, palak and tomatoes.
Once the tomatoes are soft and cooked add it to dal.

Serve hot with rice or phulkas.

Tip – Same preparation applies to methi (fenugreek) leaves too.

Urad ki Tarke wali Dal

Ingredients

3/4 cup udad dal
1 onion chopped
1 tomato chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1/2 tea spoon haldi
2 table spoons ghee
1/2 tea spoon jeera
1cm piece of adrak (ginger)

Process

Heat 1 tablespoon ghee in pressure cooker.
Add washed urad dal, saute it and pour boiling water.
Pressure cook it with ginger and garlic.
Boil it with haldi and salt.

For tempering
Heat 1 tablespoon ghee.
Add jeera, red chillies.
Add onions and tomatoes.
Cook till onion and tomatoes are soft.
Pour it on dal.

Serve hot with rice or phulkas.