SAAG 3

SAAG KUMBH / SPINACH AND MUSHROOM SABZI

Hello!!!

I am back after a good break . I was on a holiday with my family to Greece. I was hence away from blogging .I did miss blogging but a break was absolutely necessary. I am back  more energized and refreshed. Today I am sharing a very simple Saag Kumbh recipe that can be prepared in a jiffy. A nutritious and yummy side dish that can be eaten with rice and rotis.

My humble contribution for 171st #Foodiemonday #Bloghop theme SaagSaga is this humble Saag Kumbh / Spinach and Mushroom Sabzi.I  love the  fresh greens i get here. Got some fresh amaranth leaves. Added some mushrooms and made this mouth watering dish. Amaranth leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins .The leaves and stems carry a good amount of soluble and insoluble dietary fibers.Amaranth greens also contains ample amounts of B-complex vitamins such as folates, vitamin-B6 , riboflavin, thiamin , and niacin.Additionally, it has higher levels of other minerals than spinach such as calcium, manganese, magnesium, copper and zinc.

Recipe for Saag Kumbh:

Ingredients:

2 Cups Finely Chopped Amaranth leaves  along with the stem

2 Onions Chopped lengthwise

1″ Ginger finely chopped

8 Button mushrooms halved

Salt to taste

1 Tsp Jeera / Cumin seeds

1/4 Tsp Rai / Mustard seeds

1 Tsp Vegetable Masala

4 Curd Chillies

A generous pinch of Asafoetida

1 Tsp Oil

Method:

Cut the roots and wash the fresh amaranth leaves along with the stem. Allow the excess water to drain. Now finely chop and keep it aside. Heat a heavy bottom pan. Add oil. Add the curd chillies and shallow fry untill done.Now add cumin ,asafoetida and mustard seeds.Once it splutters add finely chopped ginger and onions. Saute on medium flame and once the onions turn slightly brown add the mushrooms and suate for 2 mins. Now add vegetable masala and mix well. Once the mushrooms are well coated add the finely chopped amaranth leaves. Add salt as per taste.Close the lid and allow it to cook on medium flame for 7-8 mins. Once done switch off the flame.

Garnish with fried onions and shallow fried curd chillies.Serve with hot rice or rotis .

Enjoy!!!!!!!!!!

http://vegetable masala

Notes:

I have used home made vegetable masala. Link shared for the same.

SAAG 3

BEETROOT PALYA / BEETROOT STIR FRY

Hello!!!

I am back after a two week hiatus. Today i am sharing a very simple and easy vegetable recipe made from beautiful beets.Beetroot is of exceptional nutritional value; especially the greens, which are rich in calciumiron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens are a powerhouse of nutrition too and  they can be cooked up and enjoyed in the same way as spinach.

Today’s theme was suggested by Sujata Shukla ji who blogs at https://www.pepperonpizza.com . Do check out her wonderful blog for some amazing recipes. My humble contribution for #167th #Foodiemonday #Bloghop theme #RootingForRoots is this humble Beetroot Palya / Beetroot Stir Fry.

Recipe for Beetroot Palya / Beetroot Stir Fry:

Ingredients:

3 Medium Sized Beetroot washed and peeled

3/4 Cup Grated fresh coconut

4 Green Chilles Slit

1 Tsp  Channa Dal

1 Tsp Split Urad Dal

1/2 Tsp Mustard

1/4 Tsp Hing / Asafoetida

5-6 Curry Leaves

1/4 Cup Finely chopped fresh Coriander

1 Tsp Oil

Method:

Pressure cook the peeled beets upto 2 whistles in a cup of water.Once done remove the beets and finely chop them. Keep the water aside.Now heat a wok. Add oil.Once the oil is hot add channa dal and split urad dal.Once they turn slightly brown add mustard seeds ,curry leaves, green chillies and hing.Once the mustard splutters add the chopped beetroots.Mix well. Now add the beet water that was kept aside. Add salt to taste ,close the lid and allow it to cook for about 10-15 mins on medium flame. Once the beets are cooked add the grated fresh coconut and mix well. Let it cook for about 5 mins. Switch off the flame .

Garnish with finely chopped fresh coriander and mix well.

Serve hot with Rotis or Rasam and hot rice.

Enjoy!!!!!!!!!

QUINOA AND BEETROOT PATTIES

Beetroot & Cabbage Kofta Curry

SAAG 3

PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!

Enjoy!!!

SAAG 3

SPICY BRAISED TOFU / DUBU-JORIM (KOREAN STYLE)

 

It’s Monday and I am here with a wonderful recipe for this week.I am sharing an easy  spicy braised tofu .

My boys love Tofu and  i love to try new recipes .I am not  a great fan of Tofu though.But I loved this korean style Spicy Braised tofu.This recipe is my contribution for 152nd theme #Foodiemonday #Bloghop  #AsianCuisine.

Recipe for Spicy Braised Tofu:

Ingredients:

1 Packet of Firm Tofu

2 Tbsp Oil

1/2 Tbsp Sesame Oil

1/2 Cup Finely Chopped Onion

1 Clove Garlic Minced

4 Spring Onions finely chopped

1/2 Tsp Sesame Seeds

For the Sauce:

1 Tbsp Soya Sauce

Salt to Taste

1 Tbsp Korean Chilli Paste / Gochujang

1/2 Cup Water

Method:

Take Firm Tofu and rinse well in cold running water .Pat dry with a Kitchen  paper towel. No slice them into 1/4Inch thick slices. Heat a heavy bottom flat pan. Add cooking oil. Now place tofu slices and cook on both sides untilnicely done. It will take about approx 7-8 mins for tofu to cook on each sides.Once done remove the crunchy tofu slices and place them on  a paper towel. Now add chopped onions , Spring onions (keep some aside for garnishing).Slightly roast untill the onions are slightly brown and crunchy.

Add all the ingredients for sauce in a bowl and keep it aside. Once the onions are done add the sauce until the oil starts to leave the sides and  the sauce becomes slightly thick.Add Sesame oil and tofu .Mix well.Sprinkle sesame seeds and garnish with spring onions .

Serve with steaming hot rice .

Enjoy!!!!!!!!!!!!!!!!

SAAG 3

TOFU WITH GREENS / TOFU PALAK BHAJI

Hello!!

 

Today is monday and I am back with another fabulous recipe as per the theme. In this recipe  fresh Tofu is cooked with fresh greens . Another great idea to incorporate greens into your diet.This is a very simple and easy recipe with easily available ingredients in your pantry.

This week i managed to get some fresh organic Palak and fresh tofu.I was so happy to cook .Fresh greens make me so happy and whenever I am in Malaysia i incorporate fresh and green vegetables in my diet.I love the taste of vegetables there. Local varieties taste much better and are more flavourful.

Palak is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. Tofu, also known as bean curd, is a food  made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm

My Contribution for 150th #Foodiemonday #Bloghop theme #1TspOil is this simple and quick Tofu with Greens / Tofu Palak Bhaji.

Recipe for Tofu with Greens / Tofu Palak Bhaji

1 Cup =250 Ml

200 Gms Fresh Tofu

4 Cups of Chopped Palak

Salt to Tatste

1 Tsp Jeera / Cumin

1/4 Tsp Rasam Powder

1/4 Tsp Garam Masala

1 Tsp Oil

1/4 Tsp Haldi / Turmeric

Method:

Take a heavy bottom pan. Add oil. Once the oil is hot add Jeera . Once done add tofu slices and slightly roast on medium flame .Once done remove the tofu and keep it aside. Now add the chopped  greens /Palak  . Add haldi and allow it to cook on medium flame. Once lightly cooked add salt , rasam powder and garam masala. Mix well . Now add tofu and mix well. Allow it to cook well untill all the masala is incorporated and spinach is cooked well for about 10 mins.

Garnish with coarse black pepper and serve hot with Chapati / Phulka /Rice.

 

Enjoy!!!!!!!!!!!!!

 

SAAG 3

SOYA KANGHOU / FRIED SOYA CHUNKS

Hello!!!!!

Today we from our foodiemonday bloghop have decided to cook and share recipes from pushpitaschakhum.wordpress.com.  She has got a wonderful blog and shares many traditional and unknown recipes from her beautiful hometown in the north east. I am really intrigued by the simple ,healthy and yummy recipes that she has learnt from her mom and aunties. Do check her blog and get introduced to many awesome recipes.

I decided to cook a very yummy and simple recipe Soya Kanghou from her blog.This is my contribution for 121st #Foodiemonday #Bloghop theme #Pushpita’srecipes.

Recipe for Soya Kanghou / Fried Soya Chunks:

Ingredients:

100 gms Soya Chunks (pre-soaked in hot water)

4 Medium size potatoes peeled and cubed

2 Medium Onions finely chopped

1.5 Tsp Jeera roasted and coarsely ground

3/4 Tsp Turmeric /Haldi

Salt to Taste

3 Tbsp Mustard Oil

4 Green Chillies  roughly chopped

Method:

Squeeze the water from the  puffed (pre soaked) soya chunks and keep them aside. Heat oil in a wide bottom pan. Add mustard oil Once it is hot add chopped onions and fry till they turn translucent. Add green chillies and cubed potatoes and roast till the potatoes turn golden brown .Once done add soya chunks ,turmeric and salt , coarsely ground jeera and mix well. Fry till the soya chunks are well coated with spices . Switch off the flame.

Serve hot with phulkas / roti /rice & dal.

Comfort food anytime for me. Thank you Pushpita for sharing this wonderful recipe you learnt from your aunt. Keep sharing the secrets from your kitty.

SAAG 3

BENDEKAYI AJETHNA / OKRA STIR FRY (UDUPI STYLE)

Hello!!!!!!

I am back with another easy and yum recipe from the Udupi Cuisine. Udupi cuisine mostly consists of  dishes made from   grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and is made from the  the use of locally available ingredients. It is mostly  Satvik  style which means  no meat ,no onion and no garlic. It is followed by the Brahmin community in this region.

The full course Udupi meal is served on a plantain  / banana leaf, which is traditionally kept on the ground. The dishes are served in a particular order, and each dish is placed on a particular spot of the plantain leaf. Everyone  eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying “Govinda,” . A typical meal is served with the following :

  • Abbhigara or Ghee
  • Salt
  • Pickle
  • Kosambari
  • Bajji or chutney
  • Ajethna / Palya (dry vegetable sabzi)
  • Spiced rice (chitranna)
  • Happalla
  • Steamed rice
  • Saaru /Rasam
  • Menaskai/ Gojju
  • Koddelu / Sambhar
  • Majjige Huli /Tambuli
  • Sweets like laddu, holige or Kesari bhath
  • Fried items like bondachaklivada
  • Paramanna or Kheer (pudding) or Payasa
  • Buttermilk/curd

Today as a part of our 119th #Foodiemonday #Bloghop theme #udupicuisine  I am sharing a simply dry sabzi that i usually make  and that  is Bendekayi Ajethna or Palya .

Ingredients:

30 Okras / Benekayi

3/4 Cup freshly grated Coconut

6 Dry red Chillies

Lemon Size Tamrind

1 Tsp Palm Jaggery

Salt to taste

For Seasoning / Tadka:

1 1/4 Tsp Mustard Seeds / Sasive

3 Dry red Chillies

3/4 Tsp Split Urad Dal

A generous pinch of Hing / Asafoetida

2 Tbsp Cooking Oil

Curry leaves -A handful

Method:

Wash the Okras or benekayi and dry them nicely with a clean hand towel . Chop them into small pieces and keep it aside. Soak tamrind in 2 tbsp warm water .Extract the juice and discard the pulp.It should be thick and not watery.

Heat a heavy bottom pan. Add oil. Once the oil is hot add  split uraddal ,hing and dry red chili (3 nos).Once the dal changes color slightly add mustard seeds and curry leaves .Once it  splutters add the chopped okra / bendekayi and mix well and  fry on high  flame. Do not cover the pan.Keep stirring and ensure it does not burn. In the meantime coarsely grind fresh coconut and red chilies  and keep it aside. Do not add water . Now add tamrind paste ,salt and palm  jaggery to the half cooked okras. Mix well and cook till all the tamrind mixture is well absorbed. Lastly add the coconut mixture and mix well. Let it cook on low flame for 5-8 mins.

Garnish with freshly grated coconut and serve hot with steamed rice , saaru and  kottambri tambli.

Enjoy!!!!!!!!!!

Notes:

I have used Byadgi Chillies which gives nice colour and is not so spicy.

I always prefer to use palm jaggery.You can used normal jaggery in case you cannot find palm jaggery.

I will share the Kottambri Tambli recipe in my next post.

SAAG 3

TOFU ROAST

 

Hello!!!!!!!

I have been a little irregular in blogging lately due to hectic work schedules.I am trying to share atleast one recipe for my readers.Looking forward to bounce back as soon as possible.Today I am sharing a simple recipe that can be whipped in 20 mins.Tofu also known as bean curd is a life saver for me when i am late from office.My boys love to have Tofu roast with curd rice or Phulkas. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.I have used firm organic Tofu here .

This week’s theme is challenging and interesting too.My Contribution for 112nd #Foodiemonday #Bloghop Theme #1TspOil is this yummy Tofu roast that is so easy and quick to make.

Recipe for Tofu Roast:

Ingredients:

250 Gms firm Tofu (cubed)

1Tsp  Oil

1Tsp Rasam Powder

1Tsp Sabji Masala

1/4 Tsp Coarse pepper powder

2 Tbsp thick Curd

Salt to taste

1 Tsp Jeera /Cumin seeds

Curry Leaves or finely chopped Coriander for Garnish(as per your choice)

Method:

Take a wide bottom pan. Add tofu cubes, salt,rasam powder, sabji masala,coarse pepper powder and curd. Mix well and leave it for 10 mins.Heat a heavy bottom pan. Add oil. Once the oil is hot add jeera.Once it splutters add the marinated tofu cubes and roast it for 10 mins on medium flame.Once the masala is well coated switch off the flame. Garnish with curry leaves or chopped coriander and serve with curd rice or phulkas.

I just loved to pop them as a snack.

Enjoy!!!!!!!!!!!

SAAG 3

PANEER STIR FRY / COTTAGE CHEESE STIR FRY

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Today is a memorable day in my life. Today it’s been 2 Yrs since I stepped into the world of blogging. It has been an immense learning journey . I am learning new things everyday from all the fellow bloggers. I would like to thank my family,readers, and wonderful friends who have been encouraging and guiding me selflessly.I am truly blessed to have such wonderful people around me.Balancing home ,office and blogging is not easy but my readers keep me going .Thank you all once again.I have been travelling due to long weekend and have not been able to cook anything exclusive to celebrate this occasion.

I am sharing a simple Paneer Stir fry recipe on this occasion.

As a part of our 90th #Foodiemonday #Bloghop theme #Cheese my contribution is this simple and quick Paneer stir fry.

Recipe for Panner stir fry / Cottage cheese stir fry

Ingredients :

1Cup=250 ML

1 Cup Paneer Cubes

3 Onions roughly Chopped

1 Cup Freshly grated Coconut

3 Green Chillies

1/2 Tsp Jeera /Cumin Seeds

1/2 Tsp Red Chilli Powder

1/4 Tsp Haldi / Turmeric

Salt to Taste

1/2 Tsp Egg Curry Masala

8 Black Pepper Corns

1 Tbsp Olive Oil

Few Curry Leaves

Method:

Grind grated coconut, 2 green chillies and pepper corns without adding water.Keep this mixture aside.

Heat oil in the wok. Add jeera, haldi and red chilli powder.Add the chopped onions, one green chilli sliced and roast until they turn golden brown. Add Paneer cubes and roast on medium flame until the paneer is slightly roasted. Once done add the coconut mixture,salt and egg curry masala and mix well. Keep it on low flame till all the paneer is well coated with the coconut mixture. Garnish with Curry leaves.

Serve hot with Rotis or Rice.

Enjoy this quick Paneer stir fry that can be made in a jiffy.

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Thanks once again to all my Readers for all the encouragement and love showered on me. Looking forward to the same in the future too.

 

SAAG 3

SIMBA RAI / BROAD BEANS IN MUSTARD PASTE

 

Today I am sharing a very flavourful dish from the state of Odisha.I was tempted to try this recipe when my blogger friend  Alka Jena posted her Thali Picture on FB.

Alka Jena has shared some traditional and wonderful recipes from the state of Odisha.Dishes from Odiya Cuisine   have  very less Oil ,is less spicy yet flavourful.Rice is their staple food. Mustard oil is mostly used in cooking ,but Ghee is widely preferred for  cooking in temples.

 

Recipe for Simba Rai:

Ingredients:

20 Nos Broad Beans roughly chopped

1 Tbsp Black Mustard Seeds

3 Garlic Cloves

3 Green Chillies

1 Tsp Cumin

1/4 Tsp Turmeric

Salt to taste

Method:

Wash the Broad beans ,roughly chop them and keep it aside.

Soak mustard seeds, garlic cloves and green chillies for about 20 mins and grind to get a fine paste.

Take a wide bottom pan. Add a tsp of oil.Add cumin and once it splutters add the broad beans,salt and turmeric and cook for about 3 to 4 Mins. Once done add the mustard paste and saute for 2 more minutes. Add 1/4 cup of water and allow it to simmer on medium flame  for about 3- 4 minutes. Once done switch off the flame.

Serve hot with Rice and Ghee!!!

Enjoy !!!!!!!!!!!!!!!

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