Cucumber Chatpata

This is a very simple appetizer. You can add your touch of variations. We enjoyed our weekend evening snacks with hot coffee.

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Ingredients:

Cucumber - 1, large
onion - 1, medium, finely chopped
tomato - 1, small, finely chopped
chilly - 1, finely chopped
salt to taste
black pepper to taste
oil 1tsp
bhujia/some mixture - as much you desire/required.

Method:

1. Cut the cucumber into half lengthwise, scoop out the seeds so that a depression is formed for the filling.
2. Mix the chopped onions, tomatoes, chilly, salt, black pepper, oil.
3. Stuff 1/2 tbsp of the mixture in the cucumber. Topped with 1tsp of mixture/bhujia.
4. Serve with hot coffee or any drink you want.

Linking: Monsoon Of India and JCO.

Mushroom Chhole with Pulao

This time I was totally into Mushrooms. A full meal with mushrooms. I am just loving it! Hope you love it too. Do not forget send me your feedback :)

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Mushroom Chhole

Ingredient:

Chick peas - 250gm

Onion - 4 (medium / 2 for paste, 2 for slicing)

1 cup - Mushroom, soked in warm water & quartered

Garlic paste - 2 tbs

Ginger paste - 1tbs

Turmeric Powder - 1tbs

Cumin powder - 1tbs

Coriander powder - 1tbs

Chilly Powder - 2tbs

Green Chilly - 2

Tomato - 1 large

Potato - 1 large

Salt to taste

Sugar - 1tbs

Method:

1. Soak the chickpeas overnight, so that they become soft easily. Even after soaking also you have to put them in pressure cooker for 4-5 whistles.Add little bit salt while in cooker.After that drain that water.

2. Now heat a pan with mustard oil. Add garlic paste and then add the onions paste & slices.

3. Add chopped green chilies and fry the onions till they become soft.

4. Now add potato pieces, mushrooms & tomatoes and stir for  2 min in medium flame.

5. Now add the cooked peas in the pan. Increase the flame a bit and fry this whole mixture properly.

6. After 5 min of frying, add turmeric powder,cumin powder,coriander powder, chilly powder and ginger paste in it. Again stir properly so that masala can mix properly.

7. After frying all the peas and masalas, now add water. Add sugar & salt.

8. Now cook for 5-7 min in high flame.

9. Finally add garam masala just before finishing.Stire it properly.You can garnish it with chopped onions and chopped coriander. Even you can also add chopped green chili.

Mushroom & buddha palm squash pulao

Ingredients:

1 1/2 cups - Rice (preferable Basmati)

Salt To Taste

1 Pinch - Turmeric powder

1 tb spoon - garam masala

2 - bay leaves

3 - cardamom

1 - Cinnamon

6 - kismis

1 cup - Mushroom, small, soked in warm water & halved

1 - buddha palm squash, small, chopped

Rice:Water - 1: 1 1/2

Method:

1. Soak rice for half an hour. Soaked kismis in water.

2. Heat 1 Tbsp of ghee is a cooker, fry bay leaves. Add  cinnamon & cardamom.

3. Add the garam masala and fry. Add the chopped mushrooms & squash and mix well.

4. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.

5. Add rice, salt, 3 cups of water and stir well. Add kismis. Cover and cook on high flame & wait for the cooker to whistle once. Turn off the heat & let it set for 10-15 mins.

8. Transfer to a serving dish. Serve hot Mushroom-Chole.

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Veg Sfiha :)

Yesterday evening me & my friends were not in mood to go out for having snacks. In my kitchen, I had some leftover dough. I just came up with this one, with a doubt whether my friends were gonna like that. But,  they loved it. It is very very easy to make & tasty+healthy as well.

Hope you are going to like it & please please send me some feedback.
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Ingredients:

Maida - 200gm

oil - 1tbs

Tomato - 2 large, finely chopped

Onion - 4 medium, finely chopped

salt to taste

sugar to taste

Chilly - 1-2, chopped

Carrot - 2 medium, grated

Cucumber - 1 small, chopped finely 

Coriander leaves, finely choped to garnish

Preparation:

1. Sieve the maida well with salt, sugar and place in a flat dish. Make a bay in the center and put a little of oil for leavening. Add warm water and make a stiff dough.

2. Mix well tomatoes, onion, carrot, chilly and cucumber. Add 1tsp oil (I used musterd oil, because I love its taste) & salt.

3. Divide dough into walnut size balls. Roll between hand palms to smooth.

4. Roll out balls with a rolling pin to form 8 cm diameter circles.

5. Bring the edges up and press to make your desired shape.

6. Arrange pastries in a tray brushed with butter\oil. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden.

7. Put one tbls of mixture on dough circle seeing that a cube is in each spoon. Garnish with chopped coriander leaves.

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Linking: Monsoon Of India and JCO.

Egg-Stuffed Papaya baked

This was my another different approach with papaya. The first time when I came up with the idea of making this recipe, I had no idea of its taste. But the 1st time attempt with cucumber, made me understand it's healthy part. You can try this or with any other vegetable or fruit you love. It is easy & simple, yet very tasty & healthy.

Here is the recipe.

Linking to JCO: I M Well Stuffed!

Kochur Dom\Dum Arbi

Since my last post, I was busy with shifting to my new place & arranging it. So could not find time to prepare something which I can share with you, except for this recipe & one more (which I shall try to post soon, as the house arrangement is still going on). I wanted to have Aloor Dom, but here I hardly can find the small potatoes. So modifying the Dom Aloo recipe with these small colocasia tubes. Hope to get some feedback :)

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Picture Courtesy: http://findmeacure.com/wp-content/uploads/2008/07/colocasia-root.jpg

Ingredients:

500gms Kochu (colocasia) 

water 

oil for deep-frying 

1 cup ghee (optional)

2 medium Onions, finely chopped 

1 medium tomato, roughly chopped

1tsp garam masala powder

4 bay leaves 

12 cloves of garlic, finely chopped 

2 tbsp ginger 

1 tbsp coriander powder 

1 tsp cumin powder

1 tsp chilli powder

1 tsp turmeric powder 

Salt to taste

1tsp Sugar

Method:

1. Scrape the kochu (colocasia), prick all over with a fork. In a cooker take these colocasia with enough water & place on oven; wait till 2-3 whistles of the cooker. Turn off heat & keep aside for 10mins.

2. Heat oil in kadai. Add the bay leaves & add chopped garlic, toss for 30sec. Add chopped onions. Saute for 2mins. Add the boiled colocasia. Saute for 3mins. 

3. Add ginger paste & toss. Add tomatoes & toss. Add all the masala powders (except the garam masala), salt, sugar & saute for 4-5mins on medium flame. 

4. Add enough water, depending upon the tenderness of the boiled colocasia & amount to gravy you want. Cover the kadai & cook on low flame (if the colocasia tubes are not tender enough).

5. After7-8mins, unver the kadai & cook on high flame until you get the desired amount of gravy.

6. Add garam masala powder & saute for 10-12sec on low heat. Turn off the heat.

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Paka Potol Bata

This is one of it's kind. I found it in some books or somewhere, I do not remember properly. The first time I prepared it, loved it a lot. Hope you like the recipe. Please send me your feedback to improve my cooking :)

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Ingredients:

Potol \ Parwal \ Pointed Gourd - 4-5, Ripe

Garlic - 6-7 cloves, chopped finely

Onion - 2 large, finely chopped

Onnion seed - 1tsp

Chilli - 3

Salt & Sugar to taste

Musterd Oil - 2tbsp

Method:

1. Remove skin and take all the pointed gourds and grind them in a food processor. Just need to grind them twice, do not make paste.

2. Heat oil in kadai, add onion seeds. When it starts to spaltter, add the chopped garlics followed by onions. Add chilli.

3. When onion becomes little soft, add the pointed gourds, salt, sugar (optional). Saute for 4-5mins. Turn off the heat.

4. Serve with rice or roti.

New update:

Recently I have prepared this dish. But this time I have used shil-pata to grind the pointed gourds.
 So here are new photos.

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Stuffed Bottle gourd Curry

After a small unwanted break of a few days, I am posting this new recipe. Last few days I was busy with searching new house & throat-pain :(

But I missed writing about my recipes these days a lot. So as soon as I got some free time, I started to type my new tasted recipe. Hope you like this & send me some feedback :)

Have a tasty day ahead!
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Ingredients:

Bottle gourd 1 medium 

Paneer 100gm, mashed

Onion 2 cups, finely chopped

Garlic paste 1tbs,

Chilli 2, chopped

Oil

Salt and Black pepper powder to taste

Cornflour 1cup

Turmeric powder

Coriander powder

Cumin powder

Chilly powder

Method:

1. Remove skin of Bottle gourd, cut into 6 medium pieces & boil in hot water for 10min or until the pieces are tender. Cool and Scoop the circular pieces a little so that a slight depression is formed for the filling.

2. Heat 1tbs oil and fry 1cup onion for 1/2 minute. Add the chopped chilli and fry again for a few seconds. Add the mashed paneer and cook for 2 minutes. Add salt and pepper. Cook for 1-2mins. Stuffing is ready.

3. Fill each piece with the filling.

4. Mix cornflour, salt, turmeric powder with water to form a smooth batter. Dip each stuffed Bottle gourd pieces in the batter & fry in hot oil,in a pan.

Preparing Curry:

1. Heat oil in a pan,add garlic paste & remaining 1cup onion. When onion becomes soft, add 1/2 tsp cumin powder, 1tsp coriander powder, 1/2tsp turmeric powder, 1/3tsp chilly powder & salt. (You can add potato pieces-cut into medium cubes.) 

2. Saute for 4-5min in low flame. Add water. (If added potato, cover the pan & cook for 7-8min in low flame, then uncover & cook in high flame for 5mins.) Cook in high flame for 5mins without covering the pan. Curry is ready.

3. Add the fried stuffed Bottle gourd pieces in the curry, cook on low flame for 3-5mins. Add chopped coriander leaves, turn off the heat & serve hot.

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