Monday, August 18, 2014

Cabbage - Green Peas Vegetable(Gobi Matar)

Cabbage - Green Peas Vegetable(Gobi Matar)

Gobi Matar as it is called in Hindi is a quite simple and easy to make recipe. It is a quick one too and can be made for lunch or dinner for kids as well.

Ingredients
1 cup green peas
1 small cabbage  (I used a baby cabbage) chopped thinly
1 medium onion
1/4 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp garam masala
2 tsp cooking oil
1 cup water
salt as per taste

Method:
1) In a skillet add oil and when it becomes hot add cumin seeds and fry for a while.
2) Then add chopped onions and ginger garlic paste and saute till the onions become a little brown.
3) Now add red chili powder and garam masala and mix well.
4) Add chopped cabbage and mix it well with the masala. Let it cook for a while.
5) Then add green peas and mix it with the rest of the added ingredients.
6) Keep mixing so that the masala will not start sticking to the sides and the bottom of the vessel.
7) Sprinkle a little water in between if required, but do not add too much.
8) Cover it and let it cook. 
9) Keep checking in between whenever the masala starts sticking to the sides, sprinkle water and mix.
10) Once the cabbage and the peas are cooked serve hot with chapati, naan or any Indian bread.

Saturday, July 12, 2014

Shepuchi Bhaji (Preparation from Dill Leaves)

Shepuchi Bhaji (Preparation from Dill Leaves)

Shepuchi Bhaji (Preparation from Dill Leaves)

This is a Maharashtrian recipe which is made from green vegetable shepu or dill leaves. It is full of nutrients and very easy to make.

Ingredients
3-4 cups roughly chopped dill leaves
1 1/2 cup yellow moong dal (yellow lentils)
7-8 garlic pods crushed
4-5 green chilies chopped
2 tbsp oil
1/2 tsp turmeric
1 tsp cumin seeds (jeera) (optional)
salt as per taste
water to soak moong dal

Method
1) Soak the moong dal in water for about 30 mins and then drain and keep aside.
2) In a skillet heat oil and with it is hot add cumin seeds.
3) When the cumin seeds splutter, add crushed garlic and green chilies.
4) Add turmeric powder and mix well.5) Now add drained moong dal and fry for a while.
6) Finally add chopped dill leaves (shepu) and cook covering with a lid.
7) Sprinkle some water in the skillet and let the dill leaves cook.
8) When the moong dal becomes soft and dill leaves are cooked, remove from heat.
9) Serve hot with chapati or any Indian bread.

Sunday, June 15, 2014

Sukka Javala

Sukka Javala

Sukka Javala

Javala is dried version of small pink shrimps. These javala can be stored in air tight container for 3 - 4 months. This is essentially a Konkani recipe which is very simple to make. Addtion of raw mango (kairi) gives it a nice tangy taste. You can serve this with chapati or rice. Try this recipe, I am sure you will love it a lot.
Ingredients
2 cups javala
water just enough to soak.
2 onions medium finely chopped
1 tomato chopped
few curry leaves
3 green chillies slit in middle and cut into two halves
2 tsp red chili powder (heaped)
4-5 amsule (kokam)
2 tbsp oil
1 tsp cumin seeds (jeera)
salt as per taste

Method
1) Wash and soak the javala in water for about 30 minutes. Then drain and keep it aside
2) In a kadai or wok heat oil and when it gets hot add cumin seeds, curry leaves and green chillies.
3) Fry for a while and then add chopped onions.
4) When the onion turns brown, add red chili powder, tomato and mix.
5) Add javala and fry so that it is mixed well.
6) Now add salt and amsule (kokum) and mix with the rest of the ingredients.
7) Cover with a lid and let it cook on low heat for about 10 mins
10) Serve hot with chapati or roti

Tips
1) You can add tomato or raw mango (during season) instead of amsule (kokum).
2) Also addition of thinly chopped brinjals or potatoes give a good taste.