Tag Archives: dry

Mooli matar sabji

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This is a veggie I saw for the first time at my in-laws place. This is a nice variation to the normal ‘cut vegetables’ routine – it uses grated mooli, and prolly that is the reason it takes very less time to cook. The sweetness of peas complements the radish taste pretty well and this is a great weekngiht dinner candidate.

Ingredients –
3 radish / moolis – washed, peeled and grated (do not remove the water that oozes out. We want the mooli to cook in its own flavors)
radish greens / mooli ke patte – washed and chopped fine (optional)
half cup shelled peas
1 green chilli, half inch piece of ginger – chopped coarsly
Salt as per taste, garam masala – optional
1 tspn jeera, 1 tspn ajwain, half tspn turmeric
2 tspn oil

Mooli Matar ki Sabji

Mooli Matar ki Sabji

Method –
1. Heat oil in a kadhai/frying pan.
2. Once hot, add jeera, ajwain, turmeric.
3. Add the chopped chilli and ginger and let it sizzle for a minute.
4. Add the grated mooli, chopped greens (if using), mix and cook, covered.
5. After nearly 7 to 8 minutes, when you feel the mooli is semi-cooked, add the peas and salt. Cover again till cooked.
6. Add garam masala and mix. Garnish with cilantro, serve with daal and roti.

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Aaloo Shimla Mirch ki Sabji

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Aaloo Shimla Mirch’ is a side I have been making at least twice a week since I have been married. But there was a time when I made this every alternate day – for 4 months! Yeps! Not that I loved it so much, nor that I hated any other vegetables..but the sole reason – I did not know how to make anything else! This was nearly a decade ago, when a ‘homely’ girl (who was at home munching down mom-cooked-meals post college and later post-work) like myself was transported to the US for an onsite assignment. I was reassured of the availability of food on the day I landed – welcomed with paratha and daal cooked by a colleague. Before I could settle down comfortably and assume the next meal would be dished out from the kitchen to my plate – I was shoved to Walmart and Fresh Farms with a clear message – ‘help yourself please!’. Now, I was 23 and cooking aaloo ki sabji everyday would have revealed to my colleagues that I knew nothing more, which would have made me ‘talk of the town office’. Gobhi, beans, spinach were beyond me and chole, rajma paneer were like aiming for the stars. It was only this humble capsicum that I figured could save me. I deduced all I need to do was make aaloo ki sabji and add these to it. It cooked fast, so would never remain raw / uncooked. If it betrayed me, I would say I like it crunchy. It does’t release lot of water, it doesn’t need to be ‘chopped fine’, no onion, no tomato – all in all a safe bet. I would buy two big ones every weekend and cook half of it at one time – that made it four times in a week!

My dear friend S who was doing her MS in the US in those times, would call and ask – ‘ so, what’s cooking?’. Me –‘aaloo shimla mirch’. After a few days of the same reply, she wondered – ‘how come you are cooking aaloo shimla mirch ALL the time? You like it so much?’. Dear S, I don’t remember what I told you that time, but big chances are that if you still call me and ask, you may get the same answer! 🙂

Simple yet awesome

Ingredients –
Aaloo / Potatoes – 4 big (peeled, washed, cut to bite sized chunks)
Shimla Mirch / Capsicum – 4 big (washed, deseeded, chopped to bite sized chunks)
Oil – 1.5 tbsp
Jeera – 1 tsp
Ajwain – 1 tsp
Haldi – half tsp
Red chili powder – 1 tsp
Dhane-chi-pood / Coriander Powder – 1 tbsp
Garam Masala / Kitchen King Masala – 1 tbsp
Salt – as per taste

Method –
1. Heat oil in a wok / non-stick pan.
2. When hot, add jeera, ajwain and let them splutter for a few seconds.
3. Add haldi, red chili powder and give it a stir to blend them with the oil.
4. Put in the potato and shimla mirch chunks, mix gently to coat them with the oil mix.
5. Cover and cook for 5 to 7 minutes / till the capsicum wilts.
6. Open and add salt. Cover and cook again for 5 minutes/ till the time potatoes are cooked through and soft.
7. Finally, open and sprinkle the magic ingredients – coriander powder and garam masala.
8. Cook for 2 minutes in the open, so that the moisture evaporates and the deal looks crisp and shiny.
9. Serve with rotis, or pack for lunch.

Sending this to ‘Dish it out’ event which has a theme of potato and bell peppers for August 2012. Linking it to the event page at Anshu’s blog and also to Vardhini’s blog.

Karele ( Bitter Gourd) Ki Sabji

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Here is another sabji that adds to the healthy food regime. However, whether it is healthy or not depends on the way you make it. I have come across umpteen forms of karela which would remove it’s bitterness by squeezing them out using salt, deep fry them, boil them in salt water etc etc. However, I feel that it is the bitterness that is the good and healthy part in the vegetable, more since I have seen a person selling ‘karela juice’ at a spot near the morning walk area in my hometown. It is pure and bitter, and the guy always has an empty tumbler in an hour’s time!
You have to genuinely appreciate and enjoy the bitterness to accept this vegetable in your daily diet. That is what my (my mom’s) version does – cut up the gourd and cook it with minimal oil – coat it with a sprinkling of besan/ chickpea flour – another healthy ingredient. The only vice I find in this is that it turns out to be a bit dry – and has to be accompanied by a daal in the side. This also is an ideal accompaniment to carry for train travels.

Karela with Besan – Cant get healthier than that!

Ingredients –
Karela / Bitter Gourd – half kg
Besan / Chickpea Flour – 2 tbsp (flat, not heaped)
Oil – 1.5 tsp
Jeera / Cumin seeds – half tsp
Ajwain / Carom seeds – half tsp
Salt – as per taste
Haldi/ Turmeric Powder – half tsp
Laal Mirch / Red chili powder – 1 tsp
Dhania / Dry coriander powder – 2 tsp
Garam masala – half tsp

Method –
1. Cut the karela – first vertically, lengthwise into two halves. Chop each half in small moons. Discard mature, hard seeds. The soft ones are ok.
2. Wash the chopped vegetables under running water. If you do want to reduce the bitterness, here is what you can do – sprinkle salt on the chopped pieces and let it rest for 15 minutes. Pick up the pieces in handfuls and squeeze as hard as you can – the vegetable will ooze out water – and the bitterness too. I skip this step.
3. In a non-stick pan, heat the oil. Once hot, add jeera, ajwain, haldi, laal mirch. Let these sizzle for half a minute.
4. Add the karela pieces. Mix gently and cook covered. After every 5 to 7 minutes, remove the lid and mix gently.
5. After 15 minutes, try to cut up a piece with a spoon. If it breaks easily, the sabji is done. By this time, it would have started to turn golden-yellow-brown too.
6. At this stage, add salt, garam masala and dhania powder and mix.
7. Sprinkle the besan now. Mix gently so that the besan coats all the pieces. If you see the deal getting too dry, sprinkle some water. (hoping you know the difference between sprinkle and pour – we are just trying to add some moisture!).
8. Cover and cook for another 5 minutes and you are done.