Process: Chop the top and end edges of the beans and then cut then in 1inch equal sizes. Heat oil in a sauce pan, add the mustard seeds, once they splutter then add the cumin seeds and curry leaves. Add the beans, turmeric, red chilli powder and on medium heat continuously stir them. Add ¾ cup water and cover with a lid, it will turn tender in few minutes. Remove the lid, stir continuously till the water evaporates. Once water evaporates, add the coconut and increase the heat to high, again continuously stirring the coconut and the beans. As soon as the color of coconut changes reduce the heat between low to medium. Add the black pepper, salt, sugar and mix all well. Let them cook on low heat for a minute. Splash lemon juice and again stir it. After a minute turn off the stove and garnish with cilantro.
A rich combination of Broccoli and red bell peppers (capsicum) turns out to be flavorful and healthy antioxidant rich in potassium and vitamins.
3 cups of medium-sized broccoli florets
6 cups of cubed cut red bell peppers (capsicum)
1 cup of cubed zucchini or 70% boiled cubed bottle gourd (lauki)
1 tablespoon of olive oil
3 cups of thin sliced celery or cabbage
1 tablespoon of freshly grated ginger
1 teaspoon turmeric powder
a pinch of hing/asafetida (optional)
1 teaspoon of paprika powder or Kashmiri red chilli powder (for color and less spiciness)
Optional spices to sprinkle – dry oregano, dry thyme, dry dill
2 teaspoons salt
1 teaspoon of crushed black pepper
Process: Boil 6 cups of water, put it in a bowl and add the bell peppers in it. Cover with a lid and keep aside for 20 minutes. During that time heat oil in a medium saucepan. Add the ginger, hing and saute for 2 minutes, then add the cabbage or celery and between medium to high heat continuously sauté them for 2-3 minutes. Put the bell peppers, and cooked mixture in a blender, use two tablespoons of water in it (same water which was used to soak the bell peppers) and make a smooth paste. Add the paste in the saucepan along with the remaining powdered spices and salt. Mix well cook for 3 minutes on medium heat and then add the broccoli and zucchini in it. Add ¼ cup of the same hot water used for soaking the bell peppers and mix well with the vegetables. Cover with a lid and cook on medium heat for 3 minutes. Healthy broccoli gravy sabji is ready to serve.
Note: I used organic vegetables so I didn’t peel the zucchini but you are free to do so.
Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.
Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.
Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.
Process for Chole: Heat the pot and add the butter. Add the mustard seeds and hing. Allow the mustard seeds to splutter. Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.
Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.
Here I am presenting to you an aromatic full of different flavors and traditional spices restaurant style Biryani which you can prepare at home.
This Biryani will boost your appetite and awaken your senses, try it yourself to believe it!
Process: Heat the oil in the pot or the skillet and first put potatoes one by one in it. Once they turn golden then add the paneer cubes and repeat the same with them.
Keeping the heat on medium add the remaining vegetables and the powdered spices with some little salt as per taste.
Mix everything well, cover with a lid and cook for 5 minutes. By the time the vegetables are cooking add the soaked rice in 3-4 cups of boiling water with the whole spices and oil. Cover with a lid and bring to a boil. Once the water boils you drain the water and empty the rice with the whole spices in a bowl. (Make sure the rice is only 70% cooked).
Allow the rice to cool down.
Remove the lid from the vegetables, add the fresh mint leaves + green chili and mix it well. Add some yogurt and mix it well again.
Once the initial yogurt is mixed well then add some more yogurt and cook it with the vegetables till the water of the yogurt evaporates. (This should be done without the lid covered).
Now take two pots one smaller than the other such that the smaller pot can easily be placed inside the bigger one.
In the bigger pot boil some water only covering 1/4 portion of the pot.
Heat the smaller pot on medium and add the partially cooked vegetables in it, add some yogurt, the cashews, and some more salt. Mix all well reducing the heat to low so that it only simmers.
Now add some roasted cabbage or roasted coconut and mix it.
Put the rice as a layer on the vegetables, sprinkle some roasted cabbage on the rice.
Putting little bit of more or remaining vegetables on the top again sprinkle some more salt and then layer it again with rice.
Sprinkle some saffron, cilantro and roasted cabbage on top of the rice.
Turn off the stove for the small pot of biryani and place it inside the bigger pot which is boiling. Cover it with the bigger lid, keeping the heat on medium let the biryani steam in it for 5-7 minutes.
Turn off the stove and with a broad spatula dig in the rice making sure all the layers are placed on the plate to serve.
This Biryani goes well with Dal Tadka or Dal Fry 🙂