PLATES OF FLAVOUR

Hello people! Today I am going to share easy homemade recipe of palak matar gravy recipe. Everyone makes palak paneer, but I decided to make palak matar.

Lets begin the recipe. Let's get started..

Ingredients reqd :

1.Palak/Spinach leaves -1 bunch

2.Peas / Matar - 1 small cup

3.For Gravy : Tomatoes-2,Onion-1( big size ), Garlic -5 pods, Ginger -1/2 inch, Green chilli -2-3,cumin seeds-1/2 tsp, coriander powder-1/2 tsp, red chilli powder -1/2 tsp(kashmiri lal), turmeric powder -1/2 tsp, Khada masala(spices)-1 big cardamom( elaichi), Cloves(laung)-2,Black pepper corns-3-4, Dried red chilli for tadka.

4.Masalas reqd: Cumin seeds, Salt( as per taste ), Turmeric powder, Red chilli powder, Kashmiri lal red chilli powder, Coriander powder,Garam masala-1/2 tsp, Heeng-2 pinch.

5.Coriander leaves for garnishing.

6.Oil for cooking( I used mustard oil).

7.Bay leaves -2(tezpatta)

Preparation( Time taken : 25-30 mins)

1.Take a mixer grinder and add the roughly chopped tomatoes, onion, green chilli, ginger and masalas and grind them finely.

2.Now take the palak bunch, wash it properly and seperate the leaves and

blanch it in boiled water for 5 mins.

3.Let the spinach leaves cool. Now take a nonstick pan/ kadai, add Mustard oil and some ghee. When it gets heated add, cumin seeds( jeera), dried red chilli,Heeng,Bay leaves( tezpatta) and add the grinded mixture to the oil.Add the masalas like chilli powder,coriander powder, turmeric powder.

4.Cook the gravy till oil separates.Cover it and cook it for 7-8 mins. Now grind the blanched spinach leaves.

5.Now take the lid off and add the blanched palak puree and then cook it for 10-12 mins on medium flame.

6.At this point add water to adjust the consistency. Add garam masala to the gravy.Add 1 tsp ghee to enhance the taste.

7.Garnish the sabzi with coriander leaves.

8.Our palak matar sabzi is ready.

9.Enjoy it with fulkas/tandoori roti/jeera rice/parathas.

Research Time:

Spinach / palak :

1.As we all know spinach is a superfood. It contains mainly iron, calcium and magnesium.

2.Helps in diabetes managament, lowers bp, helps in asthma,bone health and most important hair and skin health.

3.How can we include palak in diet?

Add to soups, make gravys, add in breakfast items and even we xan make juice out of it.

Green peas :

1.High in antioxidants and a good source of protein and they are filling.

2.Helps in digestion because of fiber present in them.

3.They may contain antinutrients.

Antinutrients are some substances found in legumes which are not so healthy for human body.

We can eat green peas in dals/ gravys and even its like add ons in many recipes.

This is the end of the blog and meet you in next blog!

Hey friends! Today I am going to share an easy breakfast recipe. Its of Sindhi culture.Sindhi "Koki" is mainly a breakfast recipe with wheat flour and onions. And we can call it as "onion paratha". We can change it accordingly. I am sharing the traditional way of making Koki.

Lets begin the recipe.. Lets get started.. 👇

Ingredients Reqd :

1.Onion( small size)-2( finely chopped).

2.Green chilli-1 ( finely chopped)

3.Cumin seeds( jeera)-1 tsp

4.Ghee(for flakiness)-3 tsp

5.Salt( as per taste)

6.Wheat flour-2 cup

7.Lukewarm water- as reqd

Preparation (Time : 20-25 mins) :

1.Take the wheat flour in a bowl and add the ghee according to your choice ( It will give flakiness to the koki).

2.Now mix it well, while mixing see whether when you bind it, it forms a ladoo in your palm when you press it. If it doesn't form, then add more ghee.

3.Now add cumin seeds, green chilli and salt, chopped onions and now knead it with lukewarm water.

4.While kneading it don't knead it as smooth dough. Actually you needn't knead it just join them together with cracks.

5.If cracks are visible in the dough means it will be flaky.

6.Now start rolling out like chapati.

7.Keep the tawa on the heat and lets it heat well. Now place the paratha / chapati on the tawa and keep the lowest heat. You can cook it on lowest heat or as you wish. I cooked in lowest heat.

8.This will take 6-7 mins for 1 koki.

9 Apply ghee on both sides simultaneously as we apply on paratha.Now take a knife and prick it on the paratha so that it cooks evenly.

10.Our koki will be ready .

11. It tastes better when served with tea. We can serve it with curd, pickle.

So this is the recipe of koki and meet you in the next blog.

Hey blog members! Today I am sharing an easy recipe of evening snack.This can be made instantly with the help of 2 main ingredients.

Lets begin the recipe. Let's get started..

Ingredients reqd:

1.Onion -2-3(long sliced)

2.Rice flour -1 cup

3.Green chilli -2-3(finely chopped)

4.Ginger( 1/2 inch)( finely chopped)

5.Masalas: Salt( as reqd), Kashmiri red powder -1 tsp,cumin seeds -1 tsp,Coriander powder -1 tsp, Chat masala -1/2 tsp, Red Chilli powder -1/2 tsp, Garam masala -1 tsp,coriander leaves.

6.Oil for frying

Preparation( Time taken - 15-20 mins)

1.First take onions and slice them well and in a bowl, add rice flour and mix them well.

2.Now add the masalas and coat the masalas over the onions.

3.Now add the coriander leaves and keep it aside.

4.After 10 mins, add water and start making dough like bhajia/ pakoras.

5.Now Heat the oil in a non-stick pan and make bhajia and shallow fry them.

6.You can deep fry as well upon your wish.

7.Our less oil bhajias are ready and garnish it with coriander leaves and enjoy it on rainy day with ketchup.

Note :

1.Don't add water to the dough if you feel its already sticky.

2.Add more onions if you feel the batter is doughy ( like more rice flour ).

Hey Blog members! Today I am going to share veg fried rice recipe which is simple and homestyle.

History and origin :

Fried Rice:

Fried rice first originated from Sui Dynasty in China and all the versions are based from China. Its a dish made of cooked rice that has been stir fried in a wok or a frying pan and is usually mixed with other ingredients mainly vegetables : cabbage, carrot, beans, onion, garlic, ginger ( based upon your choice of vegetables ). Its mostly stir fried on high flame on high heat. Vegetables are not fully cooked, they must be crunchy.

Ingredients Reqd :

1.White Rice (long grain/ short grain)-1 and half cup

2.Oil for cooking

3.Salt - as rqd

4.lemon -1/2

5.Veggies : Capsicum-1(medium size), Carrot -1(big size), Onion-1(big size), Garlic-4-5 pods( finely chopped), Ginger-1/2 inch(grated), Cabbage-1/4( finely chopped),Green chilli-2-3( finely chopped), French beans -high

chopped)

6.Dark soya sauce-1 tsp

7.Chilli Vinegar-1 tsp

8.Black pepper-6-7( crushed well)

9.Red Chilli powder(kashmiri lal) / Red chilli sauce-1 tsp

10.Coriander leaves and mint leaves(finely chopped).

Preparation( Time taken: 40-45 mins)

1.Take the white rice ( be it basmati/short grain). I use sona masoori rice. Soak it for 20 mins and keep it aside.

2.Now chop all the vegetables ( capsicum, beans,onion, garlic, green chilies, ginger, cabbage).Chop them finely.

3.Take a big utensil and add water and let it boil for 10 mins, after 10 mins, add the white rice. Add 1/2 lemon juice, salt and few drops of oil into the boiling rice.

4.Cook it for 10-12 mins. And take them out and add cold water to the rice. Now dry the water of the boiled rice.

5.Take a wok/ kadai. Heat it on high flame.

6.Add oil in the wok/kadai and add the onion, green chillies and garlic. Stir it well. Slowly add the other veggies and cook it for 5-7 mins on high flame.

7.Now after cooking the veggies ( should be somewhat crunchy )

8.Add the boiled rice to the veggies. Add the dark soya sauce, chilli vinegar and red chilli powder/red chilli sauce to the rice. Add crushed peppercorns to the rice and mix it well. Add the salt while the veggies are cooking.

9.Check the salt acc to the taste. Add the coriander and mint leaves for garnishing. Our fried rice is done.

10.You can enjoy it as it is. We enjoy it with vegetable rayta /simple curd.

Note:

1. In fried rice the rice should be seperated as each grain should be seen.

2.Add the lemon juice for that.

3.Add oil / ghee so that the rice do not stick to each other while boiling it.

Hey friends! It has been more days since I posted my last blog, I was a little busy. Today I am going to share a recipe which is of less oil and easy to make.You can make this sabzi for lunch and dinner.

Lets begin the recipe.. Lets get started..

1.Capsicum/Shimla mirch -3(medium size)

2.Boiled potato( big size)-2

3.Onion -1 ( chopped finely)

4.Green chilli-2(finely chopped)

5.Grated ginger- 1 tsp

6.Masalas reqd: salt( as per taste), cumin seeds-1 tsp, mustard seeds-1 tsp,Chilli powder-1 tsp, coriander powder -1 tsp, garam masala-1tsp, turmeric powder-1/2 tsp, amchoor powder/ lemon juice -1 tsp and masalas of your choice.

7.Oil -For cooking

Preparation ( Time taken : 25-30 mins)

1.First take the capsicums and apply oil on the outer side and keep it on the flame and let the black spots appear and let it cook like we make the bharta..

2.Now as the black spots appear just cook it equally on all the sides on the flame.

3.Now take the boiled potatoes and cut in into pieces or mash them. Now lets make the stuffing. For the stuffing you can either cook it in oil or you can just add the masalas like aloo paratha stuffing.

4.I just used 1 tsp oil, add oil in kadai, add cumin seeds, mustard seeds, chopped onion, green chilis, grated ginger, coriander powder, red chilli powder, salt,turmeric powder,amchoor powder / lemon juice and our stuffing is ready.

5.Now start stuffing the capsicums with the aloo masala.

6.Now you can fry it in oil or even bake it. I just shallow fried it in less oil.

7.Take a nonstick pan, add cumin seeds, heeng/ asafetida and slowly keep the capsicums and then fry it till brown from all the sides till its soft. Insert a knife and check whether its done.

8.Our stuffed capsicum is done, enjoy it with roti/ paratha or rice.

Hey blog members! Today I am going to share a recipe of laccha paratha which is very less oil and is made of wheat flour. Its a healthy choice for weight watchers.

Well that is not gulabjamun.. Its namak wala neembu ka achaar/lemon pickle. 😁🤣😜

Lets begin the recipe.. Lets get started.. 💃

Ingredients required :

1.Wheat flour / Atta - 2 cups

2.Ghee-for baking roti alone

3.Masalas needed :

Salt(as per taste), Turmeric powder -1/2 tsp, red chilli powder -1/2 tsp, ajwain( carrom seeds )-1/2 tsp,cumin seeds(jeera )-1/2 tsp,kasoori methi -1/2 tsp

4.Curd -3-4 tbps.

Preparation (Time taken :15-20 mins)

1.Take 2 cups of atta / wheat flour in a bowl and add the masalas to it( salt, turmeric powder, red chilli powder, ajwain seeds, cumin seeds, kasoori methi).

2.Now add curd to the atta and mix it well with hands and start forming a dough.

3.Now you can add water accordingly.

4.Once the dough is kneaded keep it at rest for 10 mins so that it sets.

5.Now make slightly big balls for paratha and spread it as flat and round you can.Now dust some wheat flour and apply some ghee on the flattened roti/chapati.

6.Now just take a knife and make vertical cuts like this.

7.Now take all the pieces together and start joining them by rolling them and then tuck the end at the bottom of the dough ball.

8.Now again roll it out but not too big and slowly so that lacchas do not get disappear.

9.Now cook the paratha on the tawa by applying less ghee on both the sides and till the brown spots come on both the sides.

10.Now when you start applying ghee, you will be able to see the lacchas appear.

11.Our laccha paratha is done and can be served with any chutney/gravy sabzi.

Note :

1.We are adding curd to the atta so that the paratha becomes soft from inside but actually oil/ghee is added in more amounts so that more lacchas forms.

2.However laccha paratha is always made with refined flour (maida) but if we add wheat flour its of more healthier version.

3.You can add even rice flour so that it gets flaky.

Thats all for today! Meet you in next blog!

Hey my blog family! Today I am not going to share healthy recipe 😜.Today going to share an easy recipe of starter/ snack.You can have it as a tea snack.

Lets begin the recipe..Lets get started...

Ingredients required:

1.Poha /Aval/Atukula/Avalakki-1 cup

2.Gram flour/Besan-1/2 cup

3.Oil for frying

4.Masala-e-magic: Salt(as per taste),Red chilli powder(kasmiri red chilli for color)- tsp,ajwain(carrom seeds)-1/4 tsp,turmeric powder-1/4 tsp, cumin seeds-1/4 tsp,Asafetida powder ( heeng)-1/4 tsp

5.Ginger(1 inch)-grated

6.Green chilli-2-3( chopped finely)

7.Coriander leaves-2-3 tsp