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

AlOO AUR MUNGFALLI KI VRAT WALI KADHI / POTATOES AND PEANUTS IN YOGURT SAUCE

Kadhi is made in many ways.I love to have it with steaming hot rice.Today i am sharing a recipe that is perfect to make during Navratri.

Navratri is an important festival celebrated all over Indiain different ways.Nine forms of Goddess Durga are worshipped for nine days. In North India, all three Navaratris are celebrated with much fervor by fasting on all nine days. Devotees avoid meat, alcoholic drinks, grains, wheat and onion during this fast. Grains are usually avoided since it is believed that during the period of Navaratri and seasonal change, grains attract and absorb a lot of negative energy from the surrounding and therefore there is a need to avoid eating anything which are produced from grains for  purification .Navaratri is also a period of introspection and purification.May Goddess Durga bless us all!!!!

For our 61st #Foodiemonday #Bloghop theme #NavratriRecipes my contribution is Aloo aur Mungfalli ki Vrat Wali Kadhi. You can enjoy this yummy Kadhi during any festive period.

Ingredients:

15 Baby Potatoes boiled and peeled

1/2 Cup Peanuts roasted and coarsely ground

1 Cup fresh coriander finely chopped

Rock Salt to taste

1/2 Cup Kuttu ka Atta / Buckwheat Flour

1 Cup Thick yogurt

1 Cup Butter Milk

1 Tsp Ginger Paste

4 Green Chillies

1 Tsp Jeera

1/2 Tsp Coarsely ground Peppercorns

2 Tsp Oil

Method:

Boil and peel the baby potatoes. Allow them to cool. Grind the roasted peanuts. Slit two green chillies and keep it aside.Make a thick paste of 2 green chillies and half of the fresh coriander and keep it aside.

Take a heavy bottom Pan. Add a tsp of oil. Add jeera, coarsely ground pepper and green chillies.Add 1/2 tsp ginger paste. Saute for 2 seconds. Add the peeled baby potatoes and roast on medium flame till they turn golden brown. Add half of the chopped coriander and coarsely ground peants and roast till the potatoes are nicely coated with the peanut mixture. Once done switch off the flame and keep it aside.

Take a deep dish. Add flour and pour the thick curd and butter milk and mix well to get a lump free mixture. The mixture should be runny as it gets thick later.Take a pan and a tsp of oil.Add the balance ginger paste, chilli coriander paste and saute for few seconds. Add the buckweat and curd mixture and allow it to simmer on medium flame .Once done add the raosted baby potatoes and garnish with coriander and green chillies and serve with Rice or Buckwheat flour rotis.

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Enjoy!!!!!!!

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