Tag: dinner

Stir fried Cabbage

Cabbage , a cruciferous vegetable is low in calories and high in nutrients such as vitamin B 6, K and vitamin C.

It is anti inflammatory as well as rich in fibre.

Easy to cook and also can be eaten raw , steamed or stir fried.

It’s diabetic friendly and helps to balance the blood sugar spikes.

Can be cooked with colourful peppers and carrots to make it more tasty and colourful.

Do try this simple stir fry.

Ingredients:

Cabbage shredded – 1 cup

Carrot grated – 1 piece

Green capsicum-1/2 piece sliced thinly

Red Onions – 2 medium sized sliced finely.

Red chillies -3

Mustard – 1/4 spoon

Coconut oil – 2 table spoons.

Lemon juice – 1 tea spoon.

Salt as per taste.

Method:

In a pan heat the oil and add the mustard and broken red chilli bits.

When it splatters toss in the sliced onions and on high flame sauté them for about two minutes

Add in the cabbage shreds along with the grated cabbage and whom it’s slightly cooked add the green Capsicum slices and then the salt.

Mix well and put of the flame and add about a spoonful of lemon juice.

It can be had with roti or rice.

Please Note: you can also use tri coloured peppers.

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Straw Mushrooms Masala

Make most of the mushrooms when available in abundance.

Tried these Straw Mushrooms Masala with coloured peppers. Was very happy with the unique and creamy masala. Rich, creamy and delicious.

Do try them. I am sure you will love it.

Ingredients:

Onions-2 chopped

Straw Mushrooms chopped-about 8-10

Tomatoes-2 small chopped.

Red and Yellow Capsicum – Half a piece of each peppers.

(Apply oil all over the capsicum and roast the capsicum for a minute over direct flame or on a tava. Chop them into big bits and keep aside.

Chilli powder(coarse)- 1 spn

Turmeric powder – 1/4 spn

Green Chilli – 1 fine chopped

Salt to taste.

Kasuri methi-1/4 spn

Milk-1/2 cup

Cashew nut 4-5 soaked

Oil – 3 tablespoons

Garlic-10 cloves(roasted on tava or direct flame and then peeled.

Method:

Take some oil in a pan and add in the chopped onions, soaked cashew nuts and garlic and saute them till its pinkish and then add in the chopped tomatoes.

Grind the mixture in a mixie adding half cup of milk.

In the same kadai add the remaining oil and chopped green chillies, haldi and chilli powder and then the chopped mushrooms and the ground masala. Mix well and cook for about 3 mins.

Add in the chopped capsicums and switch off the flame

namithaskitchen

Taro Chilli Roast

A no onion garlic recipe which was tasty and full of flavour.

Ingredients:

Taro – 1 cup sliced into 1 cm roundels.

Oil or ghee – 1.5 table spoons

Tamarind paste – 1 t spoon

Water – 2 cups

Tomato – 1 diced

Mustard-1/4 spoon

Curry leaves – 1 sprig.

Chilli powder – 1 t spoon

Asafoetida – 2-3 pinches

Turmeric – less than 1/4 spoon

Cumin Powder – 1 t spoon.

Coriander leaves – 1 table spoon fine chopped.

Salt as per taste.

Method:

In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.

Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.

This step is done to remove the slimy texture.

Now heat another cup of water and boil the taro for two more minutes.

Add salt and the tamarind paste and keep aside.

In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.

Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.

Finally add the cooked taro slices and lightly mix them.

Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.

namithaskitchen

Mango Upkari


4 Ripe Mangoes

1 slit green chilli

Jaggery- as per taste.(I have used a table spoon)

Salt to taste.

Wheat flour/cornflour-1 table spoon.( I have used wheat flour)

1.5 table spoons of oil

Mustard seeds-1/2 spn

Urad dal-1/2 spoon

Curry leaves-8-10 slightly crushed.

3 dry kashmiri chillies.
Skin the ripe mangoes and in a little water boil them.

Add salt and jaggery and a slit green chilli.when the mango has cooked add the wheat flour or cornflour paste and mix well until it thickens. Add some water accordingly.

Now take a little oil in a kadai and add the split urad dal, dry red chillies, mustard and crushed curry leaves and when it begins to splatter add it over the upkari and mix well.

Yummy mango upkari is now ready😋

namithaskitchen

Beetroot cutlets

Ingredients:

Grated beetroot-1 

Boiled Potato-1 grated

2 bread slices chopped finely.

Corn flour-1 table spoon

Cumin seeds powder-1 spn

Onion-1 chopped finely

Green chillies-1 finely chopped

Red chilli powder-1/4 spn

Oil-2 table spoon

Bread crumbs or suji rava-3 table spoons.

Garam masala-less than 1/4 spn

Salt to taste

Method:

Heat oil in a kadai and add the chopped onions, finely chopped green chillies and garlic. Add the grated beetroot and on a low flame cook for about 10 mins. Add the bread slices,garam masala, jeera powder,salt to taste, mashed potato, cotnflour and red chilli powder. Cook for another 5 mins and mix well.

On cooling shape them into cutlets in desired shapes . Roll them in suji rava or bread crumbs and shallow fry them on a nonstick pan using little oil or ghee on both sides.

Serve them with coriander chutney and tomato sauce.



namithaskitchen

Malai Kofta

Ingredients:

  • Paneer- 100gms grated.
  • Cashew nuts- 1/2 handful
  • Coriander leaves-3-4 sprigs
  • Red chilli powder-1/4 spn
  • A pinch of turmeric
  • Green chillies-2 small
  • Milk-1/2 cup
  • Cream-1 table spoon
  • Jeera powder(coarse)-1/4 spn
  • Potao- medium sized boiled and mashed.
  • Onions-2 chopped
  • Tomato-1 small chopped
  • Ginger- 1/4 inch piece
  • Garlic-6-7 cloves
  • Salt to taste
  • Kasuri methi-1/4 spoon
  • Oil or butter-2 table spoons.

 

 

  • .Oil for frying the koftas.

Method:

Take a kadai and add oil or ghee and saute the chopped onions, ginger and garlic until it is translucent. Add the green chillies,cashew nuts and coriander leaves and saute for another 3 minutes.Put off the flame. Once it cools grind it to a smooth paste by add little milk.

For the Koftas:

Mash the potato and add in the grated paneer and add some salt and make balls and deep fry them.

In the same kadai take a little butter and add the ground mixture and saute on low flame . Add the jeera and red chilli powder and salt to taste.Saute the masala till it begins to leave the sides of the kadai.

Add in the koftas and  the kasuri methi.With a closed lid allow it to simmer for 2 mins and then add the cream.Malai Kofta is ready.

namithaskitchen