MAKKI DI ROTI SARSON DA SAAG (INDIAN MAIZE FLAT BREAD WITH MUSTARD LEAVES CURRY)

MAKKI DI ROTI N SARSON DA SAAG, IS A TRADITIONAL PUNJABI DISH. THIS IS ONE OF MY FAMILY'S FAVORITIE. A VERY HEALTHY AND EASY TO COOK RECIPE IS BEST IN WINTER. IT'S A VERY GUD EXPERIENCE WHILE PREPARING IT AND FEEL THE AWESOME FRAGRANCE OF PUNJAB IN MY KITCHEN.

Makki Di Roti Ingredients :-

Makki ki Atta (Maize flour) - 2 cups

Gehun ki Atta (Wheat Flour) - 1/2 cup

Ajwain (Carrom) Seeds - 1 tsp

Chopped Coriander Leaves

Chopped Green Chillies - 3-4 nos.

Grated Ginger - 1' inch 

Salt to taste

Cooking Oil - 1 tsp

Warm water - 1 cup Or as needed

Ghee / Oil for frying

Method :-

Take all the ingredients together in a bowl and knead a soft pliable dough. Cover with a wet muslin cloth for just 10-15 minutes. Divide the dough into equal balls and roll with a rolling pin very carefully. Or you can make it by pressing between your palm very slowly. Heat a tawa or pan and cook on a low-medium flame, with or without a brushing of oil/ghee. Now its ready to eat..

Sarson Da Saag Ingredients :- 

Sarson Saag (Mustard Leaves) - 1 bunch 

Palak Saag (Spinach Leaves) - 1/2 bunch

Chopped Onion - 1 big size

Chopped Ginger - 1 tsp

Chopped Garlic (Gud qnty) - 3-4 tsp

Chopped Green Chillies - 1 tsp (as your choice)

Tomato chopped or Puree - 3 nos.

Coriander Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Makki ki Atta - 1-2 tsp

Salt to taste

Ghee / Oil - 2 tsp

Butter - 1 tsp

Method :-

First clean, wash and chop both the Saag clearly. Boil with 1 cup water, add 1' inch ginger, 4-5 garlic cloves and 2 green chilles for 5-10 minutes in a pressure cooker or deep pan. Drain it and allow to cool. Blend it in a blender or hand blender. Now heat 1 tsp Ghee/Oil and 1 tsp Butter in a deep pan. Add chopped onion, chopped ginger-garlic, green chilli and saute for a minute. Add tomato puree, all dry masalas and cook till oil separates from masala in a medium flame. Pour the Saag Puree and cook for 8-10 minutes. Add maize flour at the middle of the time and again let it cook. Add little butter on it and switch off the flame. Serve this healthy and yummy typical Punjabi Dish with Mixed Salad-Nimbu ka Achaar and lil extra Sliced Onion.

CRISPY N SPICY PAPAD ROLL (DEEP FRY N MICROWAVE RCP)

Ingredients :-

Plain or Spiced Papad - 5-6 nos. ( I've used Lijjat Masala Papad)

Oil for Deep Frying

For Stuffing:-

Boiled Potato - 2 nos.

Onion - 1 no.

Chopped Ginger-Garlic - 1 tsp

Green Chilli - 2-3 nos.

Few Chopped Coriander Leaves

Chaat Masala - 1 tsp

Lemon Juice - 1/2 tsp

Salt to taste

Sweet Corn (Frozen) - 2-3 tsp

Mustard seeds - 1/2 tsp

Roasted Cumin powder - 1/2 tsp

(NOTE :- You can also use only Paneer/Peas/grated carrot/chopped capsicum/cauliflower etc as your choice for stufing.)

Method :-

Heat oil in a pan. Add mustard seeds, when it start to crackle add the chopped onion, chopped ginger n garlic, green chilli and saute for a while. Add Sweet Corn, boiled and mashed potato, a pinch of turmeric powder, salt, chaat masala and mix well. Turn off the falme and transfer the potato masala to a bowl. Sprinkle lemon juice, roasted cumin powder, coriander leaves and mix it. 

Deep Fry Papad Roll :-

Now dip the Papad in water for 2-3 sec. Put the Potato mixture in one corner of papad and roll up it tightly and seal the edges with a little water. Now, Heat oil in deep pan and fry it for about a min in low-medium flame. Drain into absorbent paper and Serve it with tomato ketch-up or chutney.   

Baked Papad Roll (Microwave) :-

With same process keep all the rolls in microwave and Pre-heat the oven. Set the temperature in high for 1-2 minutes. Serve your Spicy n Crispy Papad Roll with tomato ketch-up.. 

SUPER NACHOS WITH SALSA N CHEESE SAUCE (SIMPLY RECIPE)

My 1st attempt : It's a Mexican recipe, is very famous in India now-a-days. Children n adults also luv this Nachos. It's very easy and quick rcp. You can make and store Tortilla chips in an air-tight container for a month. For complete Nachos Plate, we have to prepare three individual items... Tortilla Chips, Salsa and Cheesy White Sauce. So, frnzs lets start our Yummy NACHOS...

Ingredients For  Tortilla Chips :-

1 cup Makkai ka Atta (Maize Flour)                               

1/4 cup Wheat Flour

Carom (Ajwain) Seeds - 1 tsp

Salt to taste

Red Chilli Powder - 1/2 tsp

Oil - 1 tsp

Warm Water (as required)

Method :- Mix all the above ingredients together and make a dough (neither Soft nor Tight) by adding warm water. Divide the dough into equal portions and roll in round shape. Cut it by cookie cutter in round shape-triangle shape or star shape (which I've made) and prick all over with a fork. Deep fry in low-medium flame, soak in absorbent paper and keep in an air-tight container. Any one can also bake it in microwave.

Ingredients For Salsa :-

Roasted Capsicum - 1 no.

Raw Tomatoes - 3 nos.

Roasted Tomatoes - 2 nos.

Onion - 1 no.

Garlic - 8-10 cloves

Green Chillies (as your taste)

Lemon Juice - 2 tsp

Chopped Coriander Leaves

Salt to taste

Dry Herbs (Oregano) - 1tsp

A pinch of Sugar

Method :- Cut the veggies (roasted capsicum, roasted tomato, raw tomato, onion, garlic, coriander leaves, green chilly) in small pieces or blend just a whirl (Don't make a paste) in a veggie chopper. Mix all the ingredients together in a bowl, don't add water to it. Add lemon juice, dry herbs, salt and sugar and mix it well. 

Ingredients for Cheese Sauce :-

Grated Cheese - 1/2 cup

Milk - 1 cup

Garlic Crushed - 4-5 cloves

All purpose flour (Maida) - 2 tsp

Crushed Pepper Powder - 1 tsp

Cooking/Olive Oil - 1 tsp

Method :- Heat oil in a pan. add the crushed garlic and saute. Add grated cheese and stir continuously, when it starts to melt, add milk, maida and cook 4-5 minutes. Add crushed pepper and mix it. Remove it from falme and keep aside. 

Now Its Time For Platting :-

Put evenly the Tortilla chips on a serving plate. Spread a layer of salsa on it. Pour cheese sauce and now its ready to it. Serve remaining Cheese sauce and Salsa separately in a bowl. 

NOTE :- Any one can use extra fresh cheese by grating over the nachos and microwave it for 10-20 secs until cheese melts.

Ummmm...its really yummy..:) Try it and Enjoy with Ur family, frenzs and specially Kids must luv it..     

PRAWN DUM BIRYANI (SHRIMP BIRYANI) RECIPE

Ingredients :-

For Marination :-

Prawn - 250 gms

Lemon Juice - 1/2 tsp

Turmeric Powder - 1/2 tsp

Ginger-Garlic Paste - 1/2 tsp

Salt to taste

For Gravy :-

Onion Paste - 2 nos.

Ginger-Garlic Paste - 2tsp

Tomato Puree - 1 no.

Curd - 1/2 cup

Cumin-Coriander Powder - 1 tsp

Red Chilly Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Salt to taste

Cooking Oil - 2 tsp

For Cooking Rice :-

2 cups Long grain rice OR Basmati Rice

4 cups Water

1 tsp Oil

A Pinch of Salt

Bay Leaves - 1 no.

Mix Whole Garam Masala - 1 tsp (Wrapped in a muslin cloth)

Method :-

Marination :- Wash and clean the Prawns well and marinade with the above ingredients for 20 minutes. Keep aside or in refrigerator.

Cooking Rice :- Wash the rice and soak for 15-20 minutes. Boil in water by adding all the ingredients till half cooked. Drain the water and keep aside.

Preparing Masala :- Heat oil in a pan. Add mustard seeds, when it crackles add the prawns, a little turmeric powder n salt to taste. Fry for 5-8 mins till it semi-cooked. Remove from flame and keep aside. In the same pan add oil. Add onion paste n saute. Then add ginger-garlic paste n saute for a minute. Now add the tomato puree, salt to taste, turmeric powder n toss fry till oil separates. Add all the dry masala and curd and cook for 8-10 minutes in a low-medium flame. Add the marinade prawns and toss again. Add water and allow it to cook about 5 minutes. Add a little cream and remove from heat.

Preparing Biryani :- Now take a big wide pot. Grease it with ghee / butter. Spread one layer rice at the bottom-one layer of prawn masala at middle-again last layer of rice. Spread garam masala powder (Home-made), fried sliced onion, chopped coriander leaves over the rice. Spread a little rose essence / keoda water on it OR you can drizzle a little kesar-milk on it for a nice flavour. Put a flat thin tawa on flame, then put the Biryani pot on it in a low flame and close the lid very tightly (Dum) for 20 minutes. Make sure that no steam escapes while cooking. Turn off the heat and Serve your Tasty Dum Prawn Biryani with mixed curd raita.

NOTE :- 1. Take a pinch of yellow food colour and mix with a little warm Water / Milk and 

                      mix it. Spread over the rice and toss well. It gives a nice colour.  

  

               2. Cut thin sliced onion. Heat oil in a pan and Put a pinch of sugar first. Deep fry the 

                   onions in oil till dark brown in colour. 

              3. Garam Masala Powder - Take 2 Green Cardamom, 1 Black Cardamom, 2' inch 

                  Cinnamon, 2 Cloves, 1 Star Anise, 8 Whole Peeper, 1 Nutmeg, 1 bay leaf. Heat a                         pan and just toss it for a little warm. Cool it and blend to make a fine powder.

              4. Adjust the spice level according to your own choice.

ROASTED CHICKEN MASALA

Ingredients :-

Chicken - 250 gms (Boneless)

Hung Curd - 1 n 1/2 cups

Ginger-Garlic Paste - 1 tsp

Poppy Seeds Paste - 1 tsp

Onion - 2 medium nos.

Capsicum - 1 cup

Green Chillies - 3-4 nos.

Garlic Cloves - 8-10 nos.

Crushed Pepper Powder- 1 tsp

Red Chilly Sauce - 2 tsp (OR any one can use Red Chilly Powder also)

Lemon Juice - 2 tsp

Turmeric Powder - 1/2 tsp

A Pinch of Sugar

Salt to taste

Cooking Oil / Butter - 1 tsp

Method :-

Wash and clean the bone less chicken well. Marinade it with the above ingredients (except onion, capsicum, garlic cloves, green chilly) and mix it well. Keep it in refrigerator for 30 minutes or more as your choice. Heat Oil / Butter in a pan. Add thinly sliced onion, whole garlic cloves, capsicum, green chilly and saute for a minute. Then add the marinade chicken and mix it well with the masala. Cover it with a lid and cook in a low flame. Leave it for about 10 minutes again on a low flame by stirring occasionally. If required add 1/2 cup water to it (Optional). I have used thin Coconut Milk in place of water which enhance the texture and flavor of the chicken. Cook the chicken till it is dry and the masala gets well coated over the chicken. Switch off the flame. Garnish with coriander leaves and Serve with Roti, Naan or Pulao...

  

PANEER TIKKA MASALA (GRAVY STYLE)

Paneer Tikka Masala is a well known Punjabi dish which made with roasted Paneer coated with thick gravy. Its a very easy recipe and goes well with Naan, chapati or Tawa roti.. I have already posted Paneer Tikka on Tawa style, the link is here given: (http://recipebysagarika.blogspot.in/2013/11/paneer-tikka-pantawa-recipe.html).Now, lets start how to make gravy masla...

Ingredients :-

Onion paste - 2 nos.

Ginger-Garlic Patse - 1 tsp

Make a paste with (1 tsp Cumin+1 tsp Coriander+Few Whole Pepper+1'inch Cinnamon+2 Cardamom+1 tsp Poppy seeds+1 tsp Char magaj+2 Red Chilly)

(NOTE:-Soak Poppy seeds in warm water for 20 mins.)

Tomato Puree - 2 nos.

Kasoori Methi - 1 tsp

A Pinch of Sugar

Saha Jeera - 1 tsp

Cream - 1/4 cup

Turmeric Powder - 1/2 tsp

Salt to taste

Ghee+Refined Oil - 1 n 1/2 tsp

Method :-

Heat ghee n oil in a pan. Add  saha jeera, when it splutters add onion paste n saute. Add ginger-garlic paste n continue to saute for another minute. Then add the (above ingredients) paste and fry till oil separates. In the min time add tomato puree also and cook in a medium flame. Add turmeric powder, kasoori methi n a pinch of sugar.Mix well and cook for a couple of minute. Pour the fresh cream or 1/2 cup milk as your choice and 1/2 cup water and cook for another 4-5 minutes. Add Paneer Tikka n capsicum, mix it well and stir gently. Switch off the flame. Garnish with coriander leaves n Serve with a dollop of butter on top.

SAGA-PARIBA MAHURA RECIPE

Mahura is a very famous prasad of Lord Jagannath, Puri.

Ingredients:-

Kancha Kadali (Raw Banana) - 1 no.

Kakharu (Pumpkin) - 1/2 cup

Baigan (Brinjal) - 1no.

Saru (Arum) - 3 nos.

Desi Alloo (Yam) - 1/4 cup

Kandamula (Sweet Potato) - 1 no.

Koshala Saga - 1/2 Bunch

Nadia Kora (Grated Coconut) -3-4 tsp

Mustard seeds (1 tsp) + Fennel Seeds (1/2 tsp) + Red Chilly - Make a fine Paste

Grated Ginger - 1/2 tsp

Roasted Fennel n Cumin Seeds Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Salt to taste

For Tempering :-

Ghee - 2 tsp

Panch Phutan (Cumin,Mustard,Fennel,Fenugreek,Nigela Seeds)- 1 tsp

Dry Red Chillies - 2 nos.

A Pinch Of Hing (Asafoetida) 

Method:-

Wash and cut all the veggies in small size. Boil them with half cup water with a pinch of turmeric powder and salt. Make a fine paste of Mustard seeds + Fennel Seeds + Dry Red Chillies. When the veggies are semi cooked add the paste, add grated ginger and chopped Koshala saga and again cook for 5-10 minutes. Add a pinch of sugar also.

For tempering, Heat ghee in a pan. Add panch phutan, crushed dry red chillies, hing. When it crackle, add the boiled veggies to the seasoning and sprinkle little roasted fennel and cumin powder. Add grated coconut for enhanced look and taste. Switch off the flame and now its ready to Serve..

NOTE:- Soak Mustard seeds in White Vinegar for 20-30 mins to remove its bitterness.

MASALA UPMA WITH SAMBAR N CHUTNEY

MASALA UPMA :-

Ingredients :-

Sooji / Rava / Semolina - 1 n 1/2 cups

Vegetables - 1 cup (Carrot, French Beans, Cauliflowers, Green Peas, Sweet Corn)

Onion Sliced - 2 nos.

Green Chilly - 1 no.

Dry Red Chilly - 1 no.

Ginger Grated - 1' inch

Mustard Seeds - 1 tsp

Urad n Chana Dal (gram lentil) - 2 tsp

A Few Curry Patta

Lemon Juice - 1 tsp

Refined / Olive Oil - 2 tsp

Salt to taste

Water - 3 cups

Method :-

Put a kadhai / pan in fire. Dry Roast the Sooji till brown in colour. Remove it from fire and keep aside. Heat oil in the same kadhai. Add mustard seeds, When it start to crackles add sliced onion, green chilly, dry red chilly, urad and chana dal, grated ginger, curry patta and saute for a while. Put the vegetables to the pan, sprinkle a little salt and fry and cook covered until half done about 5 mins. Now, add water to the veggies and let it boil. When it start to boil, reduce the flame and put roasted Sooji/Rava by slowly continuously stirring all the while. Cook in low-medium flame to avoid the formation of lumps. Switch off the flame and sprinkle lemon juice for better taste. Serve it with Sambar, Chutney or Aloo-tomato curry or Peas curry..  

NOTE :- You can also add turmeric powder, a pinch of sugar, grated coconut as your choice.

SAMBAR :-

Ingredients :-

Masoor Dal (Red Split Lentils) - 1 cup

Turmeric Powder - 1/2 tsp

Onion (roughly chopped lengthwise) - 1 no.

Green Chilly - 1 no.

Vegetables - I used Lauki (Bottle gourd), drumsticks, Radish, Bhindi (lady finger)

Sambhar Powder - 2-3 tsp

Tamarind (Imli) Pulp - 4-5 tsp

Salt to tatse

Water - 2 cup

For Seasoning :-

Mustard Seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Dry Red Chillies - 2-3 nos.

Few Curry Patta

A Pinch of Hing (asafoetida)

Cooking Oil - 1 tsp

Method :-

Wash and clean the Dal thororughly and drain. Pressure cook it for 3 whistles with water and vegetables, salt, turmeric powder. The consistency should be like a thick soup. Open the lid, add tamarind puree and sambhar powder and again boil it for 4-5 mins. For seasoning, heat oil in a pan. Add mustard-fenugreek seeds, hing, curry patta, dry red chilly and pour the dal. Cook for 2 mins. and turn off the flame. Serve it with Masala Upma and chutney..You can serve it with steamed Rice also..  

I have served here Masala Upma with sambar with Coriander-Yogurt Chutney..For Green Chutney, see the recipe, http://recipebysagarika.blogspot.in/2013/11/coriander-yogurt-chutney.html 

SOYA-YOGURT DRY FRY

Ingredients :-

Soya chunks - 1 cup

Yogurt - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Onion Cubes - 2 nos.

Green chilli - 2-3 nos.

Coriander Powder - 1 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Pav Bhaji Masala - 1 tsp (Optional)

Red Chilly Powder - 1 tsp

Kasoori Methi (Dry Fenugreek leaves) - 1 tsp

A Pinch of Sugar

Salt to taste

Refined / Olive Oil - 1tsp

Mehtod :-

Boil the Soya chunks for 5 mins and drain the excess water and squeeze them. In a bowl add all the ingredients with Soya chunks except kasoori methi and oil for 30 minutes. Keep it in refrigerator. Heat oil in a pan. Add the cumin seeds, when it start to crackle, Pour the Soya mixture to the pan and cover with a lid. Add 1/4 cup water if needed. Stir it in regular interval of time to avoid burning. Add kasoori methi for a brilliant flavour. Cook for 10-15 mins till it becomes dry. Switch off the flame. Serve it with Pulao, Roti, Paratha and enjoy your food. Its my own innovation and mostly regular recipe in my kitchen. Believe me it was superb in taste..n also a quickest and easiest recipe ever..:)

SORISHA SAGA BHAJA (SARSON/MUSTARD LEAVES FRY) (ODISHA RECIPE)

Ingredients :-

Sorisha Saga - 1 bunch

Potato - 1 no.

Brinjal - 1 no.

Onion  - 1 no. (Chopped finely)

Garlic cloves - 4-5 nos. (Crushed)

Green Chilli - 2 nos.

Dry Red Chilli - 1 no.

Panch Phutan - 1 tsp

Salt to tatse

Oil for frying - 2 tsp

Method :-

Wash and clean Sorisha saga thoroughly. Finely chopped it. Cut the potato and brinjal into small cubes. Heat oil in a pan. Add panch phutan, when it crackles, add dry red chilli, green chilli, chopped onion, crushed garlic and saute for a while. Add the vegetables and sprinkle a little salt and mix well. When the veggies are semi-cooked add the chopped sorisha saga and fry for 5-8 mins. without covering lids. Don't over cook the saga, let retain its green colour. Turn off the flame. Serve hot with rice or roti..

CORIANDER-YOGURT CHUTNEY

Ingredients :-

Coriander Leaves - 1 cup

Cumin seeds - 1/2 tsp

Garlic cloves - 6-8 nos.

Green Chillies - 2-3 nos. (as your choice)

A Pinch of Sugar

Yogurt - 3-4 tsp

Lemon juice - 1/2 tsp

Salt to taste

Method :-

Wash and clean the coriander leaves. Roughly chopped it. Blend coriander leaves, green chillies, garlic, cumin seeds together just a whirl. Then add yogurt and lemon juice and again blend it. Add salt to your salt and mix it. Serve this green chutney with Vegetable Upma, Dosa, Idli, Uttapam etc etc...

MULA SAGA (RADISH LEAVES WITH PEANUT PASTE) (ODISHA RECIPE)

Ingredients :-

Mula Saga (Radish Leaf) - 1 Bunch

Potato - 1 no. (Cut into small pieces)

Brinjal - 1 no. (Cut in small pcs)

Pumpkin - 1/2 cup

Radish - 1 small (Cut in small pcs)

Tomato - 1 no. (Cut in small pcs)

Turmeric Powder - 1/2 tsp

Peanut Paste - 2 tsp (Peanut, Garlic, green chilli - Blend to make a fine paste)

For Tadka :-

Onion - 1 no.

Garlic cloves - 5-6 nos.

Dry Red Chilli - 1 no

Green Chillies - 2 nos.

Panch Phutan - 1 tsp (Cumin, mustard, nigela, fenugreek, aniseed)

Refined Oil / Mustard Oil - 2 tsp

Salt to taste

Water - 1 cup

Method :-

Wash and clean the radish leaves thoroughly. Cut into small thin pieces. Cut all the vegetables into small pieces. Boil all the vegetables with radish leaves with 1 cup water. Just add a pinch of salt and turmeric powder to it and mix well. When veggies get half boiled, add the peanut paste and chopped tomato to it and mix.Cook till done.

Heat oil in a pan. Add Panch phutan, when it start to crackle add dry red chilli, chopped green chilli, chopped onion, crushed garlic and saute for a while. Pour the veggies with this tadka and mix. Turn off the flame. Serve hot with steamed rice or roti..    

AJWAINI ALOO (POTATO WITH CARROM SEEDS)

Ingredients :- 

Medium size Aloo (Potato) - 3 nos.

Tomato chopped /Puree - 2 nos.

Grated Ginger  - 1tsp

Dry red chilli - 2 nos.

Green Chillies - 2nos. (Chopped)

Few Coriander Leaves

Carom (Ajwain) seeds - 1 tsp

A pinch of Hing (Asafoetida)

Amchur (Dry Mango) Powder - 1 tsp (Optional)

Turmeric Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Kala Namak (Black Salt) - 1/2 tsp

Salt to taste

Water - 1/4 cup

Ghee/ Refined / Olive oil - 1 tsp

Method :-

Heat Oil or ghee in a pressure cooker or heavy bottomed pot. Add ajwain (Carrom) seeds and hing, when it crackles add dry red chilli, green chillies chopped, grated ginger and saute a while. Then add chopped tomatoes (Or tomato puree) and a pinch of salt and cook covered till oil separates. Add potato pieces, turmeric powder, coriander powder, black salt and mix it well for 5 mins. Add little water or as your required and mix and cover the lid. Cook it for 2-3 whistles in low-medium flame. Switch off the flame. Let it for few minutes. Garnish with coriander leaves and Serve with Phulka, Poori or Paratha as your choice in your fasting days. 

   

NOTE :- Any one can use boiled potatoes also and cook it directly in a pan. I have used raw potato, that's why cooked in Pressure cooker for consuming less time. 

BRINJAL (BAINGAN) TAWA FRY

Ingredients :-

Brinjal (Baigan) - 2 nos. (cut in round shape)

Ginger-Garlic Paste - 1 tsp

Corn flour - 2 tsp

Rice powder - 2 tsp

Gram flour - 2 tsp

Red Chilli Powder - 1tsp

Turmeric Powder - 1tsp

Black Pepper powder - 1 tsp

Dhania (Coriander) Powder - 1tsp

Jeera (Cumin) powder - 1/2 tsp

Chaat Masala - 1 tsp

Salt to tatse

Refined Oil

Method :-

Wash and Cut the brinjal in round shape, add all the ingredients except salt and marinade with brinjal. Keep it aside for 15-20 minutes. Heat oil in a pan. Add salt to the brinjal and mix. Then put the brinjal pieces on the pan and cover with a lid. Shallow fry it on a medium-low fire. Turn the brinjal pieces and let it cook for more 2-3 minutes. When it turns brown in colour and cooked properly switch off the flame. Just sprinkle little chaat masala on it and Serve hot as a side dish...

A HEALTHY BREAKFAST **** VERMICELLI / SEMIYA UPMA

Ingredients :-

Roasted Semiya / Vermicelli - 1cup

Mixed Vegetables - Frozen Carrot, Sweet corn, Green Peas, French Beans

Chopped Onion - 2 nos.

Grated Ginger - 1 tsp

Green Chilli Chopped - 2 nos.

Few Curry patta

Dry Red Chilli - 1 no.

Mustard Seeds - 1/2 tsp

Turmeric Powder - 1/2 tsp

Olive / Refined Oil - 2 tsp

Sugar - 1/2 tsp

Lemon Juice - 1 tsp

Salt to tatse

Water as required

Method :-

Boil roasted Vermicelli with 2 cups water and with a pinch of salt. Cook just 5-8 mins. (don't over cook) and drain the water, immedieately add cold water or can put under running tap. Spread 1 tsp oil and keep it aside. 

NOTE :- You can keep boiled Vermicelli in refrigerator for 3-4 days. The secret reveal here i.e. If you use the refrigerator wala vermicelli, its non-sticky and very quick to cook. I always cook vermicelli first and keep it in refrigerator and use when I needed. It's take less time to cook the Upma and also not sticky with each other. 

Heat oil in a pan. Add mustard seeds, dry red chilli, when it starts to dancing add chopped onion, ginger, green chilli, curry patta and saute for a while. Next add the frozen veggies and sprinkle salt, turmeric powder and mix well. Cook for 2-3 mins, the frozen one take very few time to cook. (You can use the raw veggies which take 5-8 mins. to cook). Then put the boiled Vermicelli to the pan and mix thoroughly. Sprinkle a pinch of sugar and lemon juice as your choice. Turn off the heat and Serve a HEALTHY and YUMMY Vermicelli Upma with any Chutney or Pickles...:-)

  

  

AMBEDA (HOG PLUM) CHUTNEY

Ingredients :-

Ambeda (Hog Plum) - 10 nos.

Green Chilli - 3-4 nos. (as your taste)

Garlic Cloves - 5-7 nos.

Ginger - 1/2 " inch

Cumin Seeds - 1/2 tsp

Coriander Leaves - 1/4 cup

Lemon Juice - 1 tsp

Yogurt - 2 tsp

A Pinch of Sugar

Salt to taste

Method :-

Wash and cut the ambeda (Hog Plum) into small pieces. Blend the above ingredients together in a blender to make a paste (don't make very smooth). Transfer into a bowl. Any one can keep it in refrigerator for a couple of week. Now your yummy Hog Plum chutney is ready to Serve with any snacks or rice or chapati... 

KOSHALA SAGA BHAJA (STIR FRY) (ODISHA STYLE)

Ingredients :-

Koshala Saga - 1 bunch

Baigana (Brinjal) Chopped - 1 no.

Aloo (Potato) Chopped - 1 no.

Onion Sliced- 2 nos.

Garlic Crushed - 3-4 cloves

Green Chilli - 1 no.

Dry Red Chilli - 1 no.

Mustard Seeds - 1/2 tsp

A Handful of Fried Crushed Badi 

Mustard Oil - 2 tsp

Salt to taste

Method :-

Clean and wash the saga thoroughly. Cut into small size. Cut the Potato and Brinjal into small pieces. Heat oil in a pan. Add mustard seeds, dry red chilli, when it splutters add sliced onion, crushed garlic, green chilli and fry for a minute. Add the chopped vegetables and salt to your taste and mix well. Just fry till the veggies are semi cooked, then add the saga and stir well. Cook in high-medium flame till the moisture evaporate and it will dry. Next add the crushed badis to the saga, mix it and turn off the flame. Serve hot with steam rice..

TANGY N SPICY TOMATO-CAULIFLOWER RAITA

Ingredients :-

Red and Juicy Medium Tomatoes - 5 nos. (Blanched)

Cauliflower - 1 cup

Green Chilli - 2 nos.

Dry Red Chilli - 1 no.

Few Curry Patta 

Onion Chopped - 1 no.

Garlic Chopped - 1 tsp

Crushed Black Pepper - 1/2 tsp

Turmeric powder - 1/2 tsp

Dry Mango Powder - 1 tsp (Optional)

Mustard seeds - 1 tsp

Fenugreek (Methi) seeds - 1/4 tsp

A Pinch of Asafoetida (Hing) 

Refined / Mustard Oil - 1-2 tsp

Salt to taste

Method :-

Blanch or steam the tomatoes. Once they cool, peel the skin of tomatoes and blend in a blender. Wash, clean and cut the cauliflower in small florets. Boil them just for 4-5 mins. with adding some salt to water. Drain the excess water and keep it aside. Heat oil in a pan. Add dry red chilli, mustard seeds, fenugreek seeds, when it crackles add onion chopped, garlic chopped, curry patta, green chilli chopped , hing and saute in a high-medium flame. Next add boiled florets of cauliflower and fry for a while. Add turmeric powder and salt to taste. Add tomato juice to the pan and let it boil for 5 mins in a high flame. Add water if needed to make thin gravy, its optional. Add dry mango powder and crushed pepper and cook for 2-3 mins. Turn off the flame and remove it from fire. Serve with Kichdi, Steamed Rice or Pulao etc.. Enjoy it !!!