SPICY EGG MASALA 1

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.

SPICY EGG MASALA 1

MUSHROOM AND CHICKPEAS CURRY(NO ONION NO GARLIC RECIPE)

 

Hello !!!

I am back with another lovely recipe Mushroom and Chickpeas Curry with the goodness of  Indian spices cooked in Coconut milk.It is rich ,creamy and finger licking good.Mushroom and chickpeas make an amazing combo. Some Benefits of Incorporating Coconut Milk in your diet :

1.Improves Heart Health by Lowering Blood Pressure and Cholesterol

2.Builds Muscle and Helps Lose Fat 

3.Improves Digestion and Relieves Constipation

4.Prevents Joint Inflammation and Arthritis

5.Prevents Ulcers

6.Helps Loose Fat

7.Prevents Ulcers

My contribution for pour 86th #Foodiemonday #Bloghop theme #CoconutMilk is this Mushroom and Chickpeas Curry.

Recipe for Mushroom and Chickpeas Curry:

Ingredients:

125 Gms White Mushrooms (Halved)

200 ML Coconut Milk

200 Gms Chickpeas boiled

1 Tsp Jeera /Cumin

2 Red Chillies finely chopped

1 Tsp Ginger Paste

Handfull of Fresh Coriander finely Chopped

1 Tsp Garam Masala

1 /2 Tsp Red Chilli Powder

1/4 Tsp Turmeric / Haldi

1.5 Tsp Curry Powder

Salt to Taste

2 Tbsp Fresh grated Coconut

2 Tbsp Mustard Oil

 

Method:

Pressure Cook Chick peas with tea bag and salt to taste. Allow it to cool. Drain the water and keep it aside. Do not throw the water.Remove the tea bag.

Take 1/2 cup (approx 100 ml) of boiled chickpeas and fresh coconut and make a fine paste without adding water.Keep this mixture aside.

Take a heavy bottom Pan. Add mustard oil.Once the oil is hot add jeera. Once it splutters add the red chillies,ginger paste, chopped coriander (keep aside some to garnish) and mushrooms.Cook on medium flame untill the mushrooms are done. Add haldi,chilli powder,curry powder,garam masala,coconut and chickpeas paste and mix well. Once the oil starts to leave the sides add the boiled chickpeas,coconut milk, boiled chickpeas water and salt to taste if needed. Allow it to simmer on low flame for about 8-10 mins. Once done switch off the flame.

Garnish with fresh coriander and serve hot with Rotis / Phulkas or piping hot Rice.

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

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