Mom's Recipies

Capsicum is the versatile vegetable which is available throughout the year.They are available  in different colors such as yellow, red, green, and orange.Capsicum are a great combination of tangy taste and crunchy texture.Capsicum has nutrients like vitamins A, B6,C and K, carotenoids and dietary fiber which makes them immensely beneficial for the overall good health. Capsicum can be used to prepare curries,sambar, capsicum rice,capsicum chutney,capsicum raita etc.

                   This Capsicum Peanut dry curry is very easy to make and delicious to eat.  I like the crunchiness of capsicum and taste being enhanced by nutty peanut powder. Try this out.

Ingredients:-

3 cups Capsicum (cubed)
1 medium sized Onion
3 tbsp Peanuts coarse powder
1/2 tsp Cumin seeds
1/2 tsp mustard seeds
1 tsp Salt ( to taste)
1/2 tsp Turmeric
4 teaspoons Oil
1 tsp red chilli powder
A pinch Hing /Asafoetida

Method:-

1) Take a pan and dry roast peanuts in it till light brown .Cool it then grind it into a coarse powder.


2) Wash the capsicum and chop them into small cubes. Discard the seeds.
3) Finley chop the onions.



4) In a non stick pan add oil and then add the mustard seeds and  cumin seeds. When they splutter then add hing and then add the finely chopped onions and cubed capsicum .


5) Add Turmeric powder and salt. Mix well.
6) Let this cook on medium low flame covered for few minutes. There is no need to add water. Stir in between frequently so that it doesn't get burned.
7) Ensure that capsicum gets cooked but still remains crunchy.


8) Now add red chilli powder, coriander powder ,crushed peanut powder and mix well.
Saute for 2 minutes then switch off the stove.
Serve hot with Chapatis ,Phulkas ,roti , Rice and dal.

Tip:-

Tricolor capsicum can be used to make this curry more colorful. 

 
Dahi Wale Aloo is Vrat or fasting main course recipe. Dahi wale is easy to make and tasty to eat. It is a simple curry made from potatoes and yogurt.

If not making for fast, then you can spice it up more and serve with rice, phulkas,chapatis,jeera rice etc.

Preparation Time - 20 mins
Cooking Time - 8 mins
Course -Main / Vrat Ka Khana /Fasting
Cuisine- Indian
Serves - 4-5

Ingredients :-
Fresh curds /dahi / yogurt - 1 cup (whisked)
Potatoes / Aloo – 6 boiled (250 grams)
Green chillies– 2 to 3 (finely minced or paste)
Cumin seeds / Jeera – ½ tsp
Coriander powder – ½ tsp
Red chilly powder – ¼ tsp or less
Sendha Namak / Rock Salt – 1 tsp or to taste
Green coriander – 2 to 3 tbsp (finely chopped)
water - 1 cup ( add more if required)
oil /ghee - 2 tbsps
Turmeric -1/4 tsp (Don't add if making for fast /vrat)

Method:-

1) First wash and  Pressure cook the potatoes.


2) Then peel the boiled potatoes. Crumble the potato with your hands. You can also chop if you want.
3)  Now heat 2 tbsp oil in and pan and add cumin seeds to it.



4)  When the cumin seeds splutter add chopped green chilies or chilies paste to it. Saute for a minute .


5) Add the crumbled potatoes to it. Saute well.
6) Add coriander powder, turmeric powder ,Red chilly powder to it.
7) Stir well and keep stirring until the potatoes are coated well with the spices. Keep mixing for up to 1 to 2 minutes.

8) Now add 1.5 cups of water to the aloo mixture.


9)  Cover the pan and let it simmer for few minutes.


10) After you see gentle boil in the gravy, slow the flame and add whisked curd to it and stirring constantly.
11) When the gravy boils again, add rock salt or Sendha Namak and let it cook for 3 to 4 more minutes till gravy becomes thick. Switch off the stove.


12) Sabzi is ready now garnish with chopped green coriander . Mix well.
13) Transfer dahi aloo to a serving bowl.

Serving Suggestions :- If making this Dahi wale Aloo for vrat or fasting it can be served with Singhare Ki Puri , Rajgira Puri , Kuttu Ki Puri , Rajgira ka Paratha , Kuttu Ka Paratha.

If Serving on regular days then it can be served with Chapatis ,Phulkas ,Parathas ,Rice, Jeera Rice , Puri

Tips:-

 1) When the gravy starts simmering, add curd to it in small parts and keep stirring continuously so that the curd don't curdle.
  2) Keep the curd outside for half an hour prior before bringing it in use. This brings the curd to normal temperature if placed in refrigerator. Then whisk the curd well and use.
3) If you are making this curry for regular use not for vrat then you can spice up this curry with hing,turmeric powder,ginger etc.

Fasting Rules may Vary from one family to another.So check before trying any Fasting Recipe from the Website.
  

 
Brinjal is favorite veggie in my home and we can eat it in any form..Brinjal Peanut Curry  is a regular at my home. This  recipe is how I make . Its very easy to make and very tasty to eat.

Ingredients:-

    Eggplant/Brinjal/ Vankaya /Baingan : 1/4 Kg (250 gms)
    Onion : 1 medium (chopped)
    Turmeric Powder : ¼ tsp
    Cumin Seeds/Jeera : 1/2 tsp
    Chillies -6 (which are not so spicy)
    Ginger -garlic paste - 1 tsp
    Red Chilli Powder : 1/4 tsp or (to your spice level)
    Curry Leaves : few
    Coriander powder - 1 tsp
    Garam Masala Powder - 1/2 tsp
    Oil : 2tbsp
    Salt to taste
    sugar - 2 pinches
    Peanut/Groundnut  powder - 4 tsps
    Water as required
    coriander leaves to garnish

Method:-

1) First wash and dice the brinjals and put them in salt water so that the color will not change. Keep it aside.

2) Dry roast the groundnuts in a pan .After it cools down ground them to a coarse powder in a mixer.Keep it aside.
3) In mixier add chillies,garlic, ginger and pulse to a coarse paste.
4) Heat a pan or kadai with oil; add the chopped onions , few curry leaves and saute till onions turns soft and pink in color.
5) Add chilli ginger garlic paste and saute it for a minute. Reduce the flame to low, add turmeric powder and saute for a minute.
6) Add the chopped brinjals and mix well. Increase the flame to medium  and add couple handful of water or required water.Close the pan with a lid and allow the brinjals to cook for few minutes stirring often..
7) Then add red chilli powder,coriander powder ,garam masala powder ,salt and sugar.Mix well.
8) Finally add peanut powder and mix well and cook for 3-4 minutes.


 9) Garnish with coriander leaves and serve with roti , phulkas, Chapatis, Bhakari etc.

This Gobi Matar  is a semi dry curry.Every time I make gobi matar ,I try to make it in a different way so I am sure there will be 2-3 versions of this recipe on my blog in the coming years.In fact you can even modify this recipe by just adding in whatever you have on hands.It is very easy to make and tastes delicious .


Recipe Cuisine : Indian
Category : Main Course : Sabzi / Curry
Prep Time : 20 minutes
Cook time : 20 minutes
Serve : 3-4

Ingredients :-

    Cauliflower / Gobi -1 medium
    Green peas / Matar -1 cup (fresh or frozen)
    Onions finely chopped -2 medium
    Tomatoes - 4 small sized tomatoes (pureed)
    Ginger Garlic paste -2 tsps
    Green Chilles  - 3 paste (Adjust according to spice level)
    Turmeric powder - 1/2 tsp
    Red chilli powder -1/2 tsp
    Salt to taste
    Garam masala powder - 1 tsp
     Coriander Powder - 1 tsp
    Oil - 2 tablespoons
    Fennel seeds / Saunf - 1 tsp
    Cinnamon  - 1 inch
    Fresh coriander leaves for garnish

Method :-

1) Chop or break the cauliflower  into small florets.
2) Rinse and blanch them in hot salted water for 10-15 mins . Drain and keep it aside.
3) Cook the peas in water first if they are not frozen till they are cooked. Drain and Keep it aside.


4) Heat oil in a non-stick pan. Add cinnamon and fennel seeds.


5) Then add finely chopped onions and saute till onions turn golden brown in color.


6) Add tomatoes puree and cook on low heat.
7) Then add  ginger garlic paste and chilli paste .


8) Add turmeric powder, red chilli powder, salt and garam masala powder ,coriander powder and mix well.


9) you will see the oil releasing  from sides then add the blanched cauliflower / gobi  and cook.
10) Add water and mix well.
11) Cover the pan and cook till the gobi is cooked .Stir in between once or twice to make sure that it is not burning or sticking to the pan.If it dries out too much then add more water and cook.


12) Once cauliflower is almost cooked add the cooked green peas or frozen green peas / Matar.


13) Cover and cook for another 5-7 mins on allow flame till peas and cauliflower are cooked well.
14) Mix well and cook without cover for 2-3 minutes  till all the water is absorbed and you have thick gravy  means it is semi dry.
15) Now turn off the stove and garnish with chopped coriander and mix well.Keep it covered till you serve.

Gobi Matar Sabzi / Cauliflower Peas Curry  is ready to serve.



Serving Suggestions :- Serve hot with rotis ,chapatis, phulkas , parathas or with dal rice ,Jeera Rice etc.

 Veg kohlapuri is special and traditional mix veg sabzi / curry. This is very popular dish from Kolhapur city which is situated in  Maharashtra. This is prepared in thick spicy gravy with loads of vegetables
This Kolhapuri masala is very useful so making it in a large batch and keeping it handy is a good idea.
 It is accompanied by a chapati , roti, paratha, naan or kulcha .This Popular dish is traditionally spicy but u can adjust the heat to ur taste buds....Its one of my families favorite dish....


Ingredients:-
2 large onions chopped
8 florets  cauliflower
2 large tomatoes chopped
1 potato boiled and chopped
1 capsicum chopped
1 carrot boiled and chopped
6-8 French beans
1 /4 cup peas boiled
1 inch ginger
6 cloves garlic
2 tsp Red chill powder
1 tbsp Kashmiri red chili powder
1/4 tsp. turmeric powder
4 tbsp. oil
2 tbsp. Kolhapuri  Masala
2 tbsp cashew nuts fried
1 inch stick cinnamon
4 cloves
2 Black Cardamoms
1 tbsp fennel seeds (saunf)
salt to taste
1 tbsp. coriander leaves chopped




Method:-

1) Thoroughly wash vegetables and chop in small pieces.

2) Peel, wash carrots and potatoes and cut into half inch sized cubes. String French beans and cut into half inch pieces. Wash and drain green peas.

3) Steam all the vegetables in an electric cooker, steamer or pressure cooker.The vegetables have to be completely cooked and yet retain their shape.

4)  Wash tomatoes and grind it to fine paste.

5) Grind ginger and garlic to a fine paste.

6) Heat two teaspoons of oil in a kadai or pan. Add cloves, cinnamon,cardamom and fennel seeds. Lightly fry. Then grind to a fine powder.

7) Heat 2 teaspoons of oil in kadai then add chopped onions and cook till it turns slightly turns pink. Cool, grind to a paste . Keep aside.

8) Heat remaining oil in same kadai or pan.  Add ginger and garlic paste ,tomato paste ,onion paste and continue to saute till 2-3 minutes.

9) Add red chilli powder, turmeric powder,kashmiri red chilli powder,salt and half cup of water and cook for three minutes.

12)  Add the boiled vegetables, adjust salt and mix well.Simmer and cook covered for four to five minutes.

13) Once gravy starts boiling, add kolhapuri masala, fennel seeds mixture powder and cook for another 4-5 minutes in between stirring continuously.

14) Stir well and  Garnish with fried cashews and chopped  coriander leaves .

15) Serve hot with chapatis or rotis or pulkas or parathas.



Tips:

1) This curry should be enough spicy. However, adjust the amount of red chili powder to give required heat.
2) Kashmiri red chili powder gives nice bright red color and flavor to the curry. If its unavailable, use pinch of edible red color.
3) Normal chilli powder is used for spiciness.

vrat wale aloo or vrat ke aloo are made during Navratri fasting / vrat or during any fastings. This recipe is no onion-garlic recipe. This  potato curry is simple ,tasty and delicious.

This sabzi can be made and serve with pooris or chappatis also any time. There are many variations of vrat ke aloo.

Here I am sharing the way I make this vrat wale aloo sabzi at home.


Ingredients :-

 4 medium potatoes/aloos
 2 green chilies, chopped or paste ( adjust according to taste)
1/2 tsp carom seeds/ajwain
1/2 tsp cumin seeds
2 cups water
2 tbsps oil
2 tsps groundnut powder
Rock salt or sendha namak as required

Method:-


 1)  First Boil the potatoes.
  2)  Peel and chop the potatoes and  keep them aside.



  3)  Heat oil in a pan.
  4)  Add the carom seeds and cumin seeds and crackle them first.
  5)  Now add the green chilies OR Greenchillies paste and saute for half a minute.


  6)  Add the chopped potatoes and stir.


  7)  Add water, rock salt or sendha namak  and simmer .
  8)  Add Groundnut powder and simmer for a minute till the gravy thickens a bit..
  9)  Vrat wale aloo is ready to serve.  



 10) These vrat wale aloo goes well with Kuttu ki puris or rotis or singhare ka atta puris or parathas or Rajgira puris or parathas.
 
 If you are looking for more fasting recipes then do check Sabudana Khichdi, Jeera Aloo, Sabudana Vada, Sukhi Arbi, Sabudana Thalipeeth ,Coconut Chutney for fasting , Peanut Chutney ,Sabudana Ladoos , Vrat ke Chawal  and so on ...
 

Arbi bhaji or Sukhi Arbi is  upwas /fasting recipe. .Arbi can be used as a replacement for potatoes .You can have it with rajgira poori or singhare atta poor or kuttu poori or parathas.It is very easy to make  and tastes great just by itself or as side item.  This arbi also can be served as starter or snack also.

Ingredients :-


    12 -15 - Arbi/Colocasia/Arum/Seppankizhangu /Chamagadda
    1 1/2 tbsp - Oil
    1/2 tsp - Cumin Seeds
    1/2 tsp - Carom Seeds/Ajwain
    1 tsp - Red Chili Powder
    1 tsp - coriander Seeds Powder
    1/2 tsp - Amchur powder /Dry mango powder
    To Taste - Sendha Namak / Rock Salt
    Water to cook




 Method :-

1.Wash the Arbi (Colocasia)/Arum  in running water properly and ensure their is no mud around it.Pressure cook arbi till two whistles.

2.Drain arbi .Once cool enough to handle peel of the skin. Slice arbi into halves.

3. Heat oil in a pan or kadai, add cumin seeds, carom seeds(ajwain) and allow to splutter. Add arbi pieces and saute in medium flame until golden brown .Turn to other side and cook for 2-5 mins till golden brown.

4. Keep the low flame . Add the red chili powder , coriander powder and sendha namak. Ensure that the spice powders do not burn. Mix them well.

5. Toss the arbi uniformly with the spice mixture.

6. Add amchur/dry mango powder. Mix well and cover it for 2 - 3 minutes. Now the Dry Arbi  or Sukhi Arbi for vrat is ready. -

7. Serve hot, with Kuttu Paratha or Kuttu Puri or Rajgira puri or Rajgira paratha or just plain as a snack.

1. Grind all the three ingredients in amixe or blender with little water till smooth.
2. Don't make the chutney too watery.
3. Heat ghee in a pan then add cumin seeds. After it splutters switch off the stove.
4. Add seasoning of cumin seeds to the coconut chutney.
5. Serve coconut chutney with vrat or fasting snacks.
6. This coconut chutney also goes well with the regular idli, dosa and medu vada also.

Tip :-
If you are not preparing this for fasting then you can use normal salt. 

 

Whole moong dal is also known as green beans  These Green moong dal tadka is very easy
to make .When you are tired of eating everyday dal, make this whole green moong dal. It is very nutritious and healthy , very easy to digest and excellent source of proteins.

 Prep time: 40 Minutes
 Serves: 4-5

Ingredients:-

Hara Moong Dal/Green Gram(Bean) - 1 Cup
Tomatoes - 2 Medium
Onion - 1 Large
Red Chilli Powder - 1 tsp
Green Chillies - 5 (slit)
Juice from one lemon
Ginger-Garlic Paste - 2 tsps
Coriander Seeds Powder / Dhaniya Powder- 1 tsp
Turmeric Powder  / Haldi - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Kasoori Methi - 1 tbsp (crushed)
Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1 tsp
Water - 3 Cups (or as needed)
Curry Leaves -few
Salt - To Taste
Chopped Coriander/Hara Dhaniya - 2 tbsp

Method:-

Green Gram / Whole Moong

1. Wash and soak moong dal for minimum half an hour . You can also soak it over night.



2. Pressure cook for 4 whistles with 1 1/2 cup water . Once pressure released mash cooked dal slightly.
3. Finely chop onion, tomatoes and coriander .


4. In a Pan /wok heat oil, add  cumin seeds and allow to splutter. Add hing , onions and green chillies ,curry leaves and saute for a minute.
5. Add ginger-garlic paste and cook until onion becomes soft or translucent.


6. Add tomato, salt , red chilli powder, coriander seeds powder, turmeric powders and stir well. Cover and cook until tomato gets mashed and oil floats on top.  Add crushed kasoori methi and mix everything well.


8. Add garam masala and mix well, cook for a minute, add cooked dal.
9. Add 1 to 1 1/2 cup of water or Add more water if you prefer to have dal thin consistency.




10.Adjust salt if required and bring it to a good boil. Simmer for 2 minutes off flame and garnish with chopped coriander and juice form one lemon.Mix well.
11. Our Hara Moong Dal Tadka is ready add little ghee if preferred.The ghee tadka  heightens the flavor of the dish.


Serve it with hot chapatis,phulkas or along with hot steamed rice and some roasted papads and lime or mango pickle also by the side. A truly comfort and satisfying meal..

Koshimbir is a side dish (salad / Raita) that is very popular in Maharashtra.  Koshimbir is always included in the meal in a maharashtrian homes.It is served as a side dish with  curries. It is a  very healthy as it contains vegetables and  very less oil. It is very easy and quick to make. Koshimbir is generally made with some combination of raw vegetables – tomatoes, onions, carrot, cucumbers etc adding fresh peanut powder that adds a zing to taste. Sometimes it even has yogurt in it (called Raita).
            There are lots of varieties in koshimbir.Here I have made it with just using Cucumber and a tempering . It’s just very tasty and  easy to make.  I have added curd also.

Ingredients:

2 medium Cucumbers (kakadi/khira), peeled and finely chopped
Roasted Peanut powder - 2 tbsp.
Green Chillies - 2 nos.(finely chopped)
Plain yogurt (curd) - 1/2 cup. (optional)
Curry leaves (kadipatta) -7-8
Mustard seeds (rai/sarson) - 1/2 tsp
Cumin seeds ( Jeera ) -1/2 tsp
Asafoetida (hing) - a pinch
Sugar - 1/2 tsp.
Salt to taste
Coriander leaves (finely chopped) -1 tbsp
 Oil - 1 tsp





Method:-

Before you Start:

1) First in frying pan dry roast the peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep stirring them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them .Grind them in a mixer on whip to make coarse powder. This can be stored in an airtight container for a few days. Use as needed.

2)  Wash  ,peel and Chop cucumbers finely.

3)  Wash and Chop chillies finely.

4) Wash and chop coriander leaves.

How to Proceed:


1) In a medium sized bowl add finely chopped cucumber .

2) Add salt, sugar, coriander leaves and roasted peanut powder.

3) Add plain curd /yogurt. Mix well.

4) Make the seasoning by heating the oil in a kadhai. Add mustard seeds ,cumin seeds and wait till they splutter. Then add green chillies ,asafoetida and curry leaves. Switch off the flame and keep it to cool off completely. When the tempering is cooled fully add the to finely chopped cucumbers and mix the entire ingredients well together.



Delicious Cucumber /Kakadi koshimbir is ready. Serve immediately with curry and roti or rice.

 Sorakaya is  also known as lauki ,laau , dudhi  ghiya , aal ,anapakaya, dudhi-Bhopala and Bottle gourd.
              With Bottle gourd  we can make curries,chutnies and  can be used in sambar also. We can also make yummy sweets.
              Bottle gourd is rich in fiber and essential minerals, iron and protein. Since it is low in calories, bottle gourd can be used in low calorie diets.




Ingredients:

    Sorakaya/ Bottle Gourd pieces-1cup
    Green chillies-2 chopped or paste
    Curd/Yogurt-2cups(I used Home made Curd)
    Coriander leaves- fewhandfuls
    Water-1cup
    Coconut - 2 tbsps (grated)
     Salt to taste

Seasoning:

    Cumin seeds-1/2tsp
    Mustard seeds-1/2tsp
    Redchillies-2 (optional)
    Curry leaves-few
     Hing - a pinch
    Turmeric powder- a pinch
     Oil-1tbsp

Method:-


1) Wash the bottle gourd. Peel it , and cut into small pieces (1 inch) by removing all their seeds inside to it.

2) In a vessel add the chopped bottle gourd,2 cups of water  and boil until they becomes tender  or You can also cook it for 2whistles in the pressure cooker.Turn off the flame and allow the pressure to release by itself.
3) Drain the water and keep it aside.
4)Now beat the Yogurt/curd with the help of a spoon and form a thick liquid form and keep it aside.
5) Wash, clean green chilies and grind them to a coarse paste.
6) Cut coconut into small pieces and grind it or grate the coconut and keep it aside.




7) Add this grated coconut and green chillies paste to curd and mix.

8) Add salt to the curd mixture and mix well.
9) Wash coriander and chop it finely and keep it aside.


10) Take a kadai or pan .Heat oil in pan.
11) Add  mustard seeds, cumin seeds,when they starts crackle add the urad dal , curry leaves,red chillies ,hing and roast them for a minute.At last add turmeric powder and switch off the stove.,
12) Add these seasoning to the curd and mix well.
13) Add cooked Sorakaya /Bottle gourd pieces a to the curd and mix them well.
14) Adjust salt and Garnish with Coriander leaves.


15)  Serve it with Roti or Rice.