thekua from my moms kitchen

I know the posts have been too sporadic since past few months now that I am back I will be more regular with the posts . Whenever we go India Thekua

thekua

 is one delicacy which my mother loves to prepare and ya we love to indulge ,this time I was around when she was preparing so could see the procedure

. Thekua tastes good with red chili pickle and a cup of ginger tea .

 

Recipe of Thekua is blogged here
Will be catching up with you guys soon take care and happy blogging.

Indian Veg Thali - Chapati with Alloo Bhujia,Palak Dal and raita

Weekend was preety hectic but still i managed to cook decent meal ,help Advay with his homework and do other chores.For Sunday's dinner prepares this delicious Chicken Curry from Srivalli's blog which i paired with plain rice and a simple salad.Thanks a ton for sharing the recipe Srivalli,will be preparing this soon again.
For today's post sharing with you all a simple and delicious thali which i can have anytime ,this one is perfect for weekends too,as this dal can be prepared with leftover toor dal ,and the fried  rice is prepared with leftover rice.With crispy Alloo bhujia and refreshing cucumber onion raita nothing can beat this meal specially in summers.

Recipe name Alloo Bhujia /crispy spiced potatoes 
Recipe source my  mom's kitchen
preparation time 10 mins
cooking time 20 mins
Ingredient
Peeled and Cubed potatoes kept in water three
dried red chili shredded one
fenugreek seeds one tsp
asafoetida one fourth tsp
salt as per taste
turmeric powder half tsp
mustard oil one tbsp
Procedure
Heat oil in non stick pan,once hot lower the flame
add fenugreek seeds,dried red chili and asafoetida
let it splutter add drained potatoes
sprinkle salt and turmeric powder
fry for a minute and cover and cook on low flame.
after five minutes mix everything again and cook till its done.
serve warm with chapati,dal,rice and raita.
For fried rice flavoured with mustard and curry leaves
heat half tsp oil in the same pan in which potatoes were cooked
once hot add pinch of mustard,few curry leaves and a crushed dried red chili
add leftover rice and fry everything for two to three mins
serve warm.

Spinach dal recipe blogged here .
Cucumber raita recipe blogged here 
Linking this post to
Indian Thali Mela hosted by Srivalli of Cooking for all seasons.
The Weekly Story Week 79  hosted by Colours Dekor.
Thats all friends,wish you all happy week ahead.
Take care and Happy Blogging.

From my Moms Kitchen - Lauki Kofta

I remember i never liked Bottlegourd in any form,but things changed after marraige or you guys can say suddenly my taste buds developed,most of the time i prepare this simple Lauki Curry and if craving for something sweet i go for this sweet dish ,thanks to my mother for both the recipes ,today will be sharing recipe of Lauki Kofta shared by mother,have altered the recipe a bit ;-)

Recipe Name - Lauki Kofta/Bottlegourd dumplings in curried sauce
Recipe source mother
Preparation time one hr
Cooking time 30 mins
Ingredient  for the Kofta
one bottlegourd
grated ginger,garlic one tbsp
salt as per taste
garam masala powder one tsp
gram flour 2 - 3 tbsp
Preparation
grate bottle gourd,squeeze out excess water and keep aside
Procedure
In a mixing bowl ,mix all the ingredient to a smooth mix
divide into equal sized round shapes
heat oil in paniyaram pan
lower the flame and fry the kofta till brown
drain on kitchen towel and keep aside.
For the Curry
Onion two chopped coarsely
tomato one chopped coarsely
green chili two chopped coarsely
garlic clove three chopped coarsely
ginger half inch chopped coarsely
asafoetida pinch
cumin seeds half tsp
bay leaves crushed two
red chili powder half tsp
turmeric powder half tsp
coriander powder half tsp
salt as per taste
oil to cook
Freshly grounded garam masala powder two tsp

Procedure
Heat oil in non stick wok,
once hot lower the flame and add
cumin seeds,asafoetida and bay leaves
let it splutter and add chopped onion
followed by ginger,garlic and green chili
keep stirring till onions become mushy
add chopped tomatoes and mix everything
add salt,red chili powder,turmeric and coriander powder
keep stirring till oil is seen along the sides
remove from flame and let it cool
once the fried mixture cools down
run through the blender and transfer the mixture to the same pan
let it simmer for two minutes,add water for gravy and bring it to boil.

Before serving
warm the curry add the fried kofta and sprinkle freshly grounded garam msala
let it simmer for 5 to 10 mins
serve warm with chapati or zafrani pulao.
For freshly grounded Garam Masala

Ingredient
Cumin seed one tsp
bay leaves two crushed
dried red chili two
clove four
cinnamon one inch
cardamom two
Procedure
Dry roast all the ingredient
transfer to a mortar and pound with pestle
or process in spice grinder
store in air tight container.

Other Kofta recipes blogged on Asan Khana
Paneer Kofta
Chicken Kofta
Thats all guys,see you all soon
take care and Happy Blogging

Holi thali - Bidari paratha with Aloo gobhi tamatar sabzi and matar paneer

Wish all the Readers of Asan Khana Happy Holi 2011

prepared simple meal of Aloo Gobhi,Matar Paneer and Bidari Paratha for dinner.
recipe of Bidari Paratha blogged here
recipe of Matar Paneer blogged here ,
have followed the second recipe of the post,with few changes -
added kasturi methi once the masala paste was fried
paneer cubes were not shallow fried
recipe of Aloo Gobhi Tamatar Sabzi
recipe source my mom
Preparation time 15 mins
Cooking time 30 mins
Ingredient
Cauliflower one chopped
potato three peeled and chopped
onion two chopped
tomato one chopped
green chili two chopped
garlic clove two chopped
ginger half inch chopped
cumin seeds one tsp
salt as per taste
bay leaves four
green cardamom two crushed
red chili powder half tsp
turmeric powder half tsp
coriander powder one tsp
garam masala one tsp
coriander leaves to garnish
Preparation
keep the chopped cauliflower florets in warm water for 10 mins,drain and keep aside
heat one tsp oil in non stick wok ,add bay leaves and cardamom seeds and lower the flame
add cauliflower florets and potato and fry for 5 to 10 mins
remove from flame and keep aside.
Procedure
In the same wok add one tsp of oil
add cumin seeds and let it splutter
lower the flame and add chopped ginger,garlic and green chili
followed by onion ,keep stirring till the onions turn mushy
add chopped tomato and salt,red chili,turmeric and coriander
once oil is seen along the sides add the fried cauliflower and potato
mix everything together and cover and cook
before serving sprinkle garam masala powder and chopped coriander leaves
let it simmer for five minutes,serve warm.

Holi sweet Ghujia recipe is blogged here

                                       Thats all friends,take care and wish you all Happy Week Ahead,..-)

Indian Sweet Dumpling - Ghujia/Gujia

Year 2008 prepared Ghujia with hubby
Year 2009 mom prepared
Year 2010 mom prepared
Year 2011 prepared alone took six hours :-(
In my year 2008 post of Ghujia  many small details were missing so i have included all the missed details with pictures in this post of Indian Sweet Dumpling - Ghujia/Gujia

Recipe name GHUJIA
Recipe source my mother
Preparation time four to five hours
Cooking time 15 to 20 mins
Ingredient for the filling
Khoa 500gm 
sugar 200gm
chopped dryfruits - chironji ,almond,cashew nut 50 gm
grated coconut 50 gm
Preparation
fry the khoa for few minutes without oil in non stick pan,keep aside to cool
add one tbsp of all purpose flour in two tbsp water ,mix and keep aside,
this is paste for sealing the edges of Ghujia.
Procedure
In a mixing bowl mix the khoa with dry fruits,coconut and sugar ,keep aside

Ingredient for the dough
All purpose flour 250gm
oil one tbsp
water
Procedure
Mix oil in the flour ,once done try to make ball by holding the oil mixed flour in hand
if round shape can be made then no need to add more oil
but if round shape can't be made then add half tsp of oil ,mix and try again
once the above step is complete add water and knead to form a smooth dough
keep aside.

To roll out and fill
Divide the dough into equal sized small balls
with help of rolling pin ,roll out the size of poori
keep the rolled out poori shape in the ghujia mold
add two tsp of the filling mixture
apply maida paste on the edge of the ghujia
this helps in sealing the edges of the ghujia
press the mould and remove the extra dough
keep the filled ghujias on a tray and cover with semi damp cloth
To fry
Heat oil in non stick wok
once hot lower the flame and slowly add the filled ghujias
keep turning the sides till it becomes light brown from both sides
drain on kitchen towel ,let it cool
keep in airtight box.

Thats all friends,wish you all Happy weekend and Happy Festival
take care and happy blogging...
Linking this post to
Holi Aayi Re  event hosted by  Show and tell Vatsala.
AWED Indian Cuisine event  hosted by Taste of Pearl City event started by DK of Chef in you.
Dish name starts with G  event hosted by Akilas Kitchen.




I

Kala Chana Ghughni

During our childhood days kala chana ghughni with poori was one of the frequently prepared breakfast specially on sundays,..prepared the same last sunday paired with plain paratha,here goes the recipe as told by my mother

Recipe Name Kala chana Ghughni /Ghugni
Recipe source my mother
Ingredient
black chickpea half cup (soaked overnight )
onion one chopped coarsely
ginger half inch chopped coarsely
green chili one chopped
salt as per taste
mustard oil two tsp
red chili poweder pinch
turmeric powder one fourth tsp
coriander powder one fourth tsp
cumin seeds half tsp
asafoetida pinch
Procedure
Heat oil in pressure cooker
lower the flame and add cumin seeds and asafoetida
followed by chopped onion,ginger and green chili
keep stirring till onion start changing its colour
add salt,powdered masalas underlined above
followed by drained chickepeas
mix everything together add one cup of water
and pressure cook for one to two whistles
serve garnished with coriander leaves and lemon juice.
My friend Lakshmi has  shared this link with me about how Garlic Onion increase mineral absorption in cereals,do read it here,..

Back here in Singapore my favourite breakfast is Kaya Toast with Kopi,have blogged about it here and here,whenever i go to library i go for this ,the pic below is from the kopi shop which is nearest from my place ,this one is the best food i ahd in 2010 and will always be,..;-)

Sending this Kopi with Kaya Toast pic to Smitha of Spicy Flavour who is celebrating her first blog anniversary with the event Bye bye 2010 welcome 2011.

Thats all guys,see you all soon ,tk care and happy blogging,..

Platter with Baked and Fried Nimki

Its been too long since i baked anything
i know i am not perfect in baking
but sometimes i try to do things on my own
which results in something like this

this something was edible
this something which i baked
of my moms recipe

is baked Nimki,..;-)

How i did
Followed the same procedure for Nimki ,
preheated oven to 100 degree centigrade
baked the cut out nimki for four minutes.
Linking this post to
 Baked Nimki - Bake Off event hosted by Versatile Vegetarian.
 Fried Nimki - Deep fried snacks event hosted by Tickling Palates
Do check my other space for Festive Decoration.
Thats all guys ,..see you all soon,..

Simple platter of Vankaya Vepudu with Ajwain Paratha

Tried this simple brinjal stir fry from Cooking with Pedatha

Paired the brinjal roast ( Vankaya Vepudu ) with Ajwain Paratha

Recipe of Ajwain Paratha can be found here
Linking this post to show me your cook book hosted by Divya of Dilse
Ajwain paratha joins the event cooking with seeds Ajwain hosted by Seasoned and Dressed event started by Priya of Easy and Tasty Recipes.
Thanks a ton Pallavi for this book,this book was on my wish list since a long time...:-)
Thats all friends ,see you all soon,haapy week ahead

Shri Krishna Janmashtami ki subhkamnaye Phalahar Paneer ki sabzi puri ke sath

Today is  Shri Krishna Janmashtami , this festival is celebrated  all over India with lotz of grandeur
,last year in Delhi we had decorated Jhankis depicting lord Krishnas life ,pics can be viewed here ,
year 2008 i had shared some phalahar vrat recipes which can be eaten on Janmashtami
this festival is not celebrated at my inlaws place so i dont fast but keeping the spirit of festival of mind prepared phalahar paneer curry with puri for dinner today.

This simple paneer curry can be eaten for navratri vrat too with kuttu puri
Recipe source my mother
Recipe name Phalahar Paneer Curry
Ingredient
cubed cottage cheese one cup
tomato two
green chili one
cumin seeds half tsp
oil to cook
sendha namak/rock salt as per taste
red chili powder half tsp
turmeric powder pinch
garam masala powder half tsp
Preparation
shallow fry cubed cottage cheese and keep aside
make paste of tomato and green chili and keep aside
Procedure
heat one tsp oil in non stick wok
add cumin seeds once it starts to splutter
lower the flame and add tomato and green chili paste
keep stirring on low flame till the tomatoes are done
add all the masala and salt
keep stirring till oil is seen along the sides
now add shallow fried cottage cheese
mix everything together add half cup of water
and let it boil for 5 minutes
serve warm with puri or rice.

This simple phalahar paneer curry is my entry for Show me your curry hosted by Divya of Dilse.

Vrat recipe - Simple Potato and Tomato Curry for Shravan Month

Morning when i woke up i could hear the raindrops ,i know it rains here whole year but this month is special one as this month is the holy month of Savan also known as Shravan Mahina  which is dedicated to Lord Shiva ,,this month reminds me of the carefree childhood days,the mela which we used to go every year known as Gudia Mela,heena paste which dadi used to prepare for us,smell of pakodis with tea and so many other things ,now sitting back in Singapore i have to just close my eyes and thik of such days,,and i am left with a smile on my face .I started fasting for Sawan Somvar Vrat when i was in college,and this is something which i do now also :-)

Last monday prepared this simple potato tomato curry which goes well with Kuttu Poori or Samak rice ,recipe is already blogged here ,,,
This simple curry is off for Show me your curry hosted by Divya of Dilse ,thats all frens cee you soon happy blogging and happy weekend ahead,..

Lauki Curry from my moms kitchen

Its been ages since i have blogged  ,sorry guys for exagerating i know its just  been few days since i last blogged ,..:-) my younger sis is here for few days so i am really busy showing her around ,..and  ya theres one good news too which i want to share with you all  ,..huh finally i can have some time off,..Advays school has started from today, while dropping him to school bus i felt as if its my first day of school, i expected him to cry but he happily climbed the stairs of the bus and setteled himself,while waiting for him noon time i expected him to look  tired  but he was all smile and gladly told me what all he did in his school,which included activities like eating his tiffin,and saying bye to airplane,unlike us where we had to carry our books to school everyday ,his stationary will be in school and he has to just carry his bag with tiffin isnt that cool,..thats all :-) cooking wise no much cooking ,sharing with you all simple recipe of Lauki/Bottlegourd Curry which i keep asking from my mom whenever i have to prepare so this time when i asked i had to blog it for my own refrence:-)
Recipe Name Bottlegourd/Lauki Curry
Recipe source my mom
Preparation time 10 mins
Cooking time 20 to 30 mins
Ingredient
Bottlegourd/Lauki one peeled and chopped in cube shape
potato peeled and chopped
onion two sliced
tomato one cubed
grated ginger and garlic one tsp
green chili sliced two
salt as per taste
oil to cook
black pepper two
clove two
dried red chili one
bay leave one
cumin seeds half tsp
turmeric powder pinch

garam masala powder one tsp
Procedure
In a pressure cooker heat one tbsp of oil
once hot lower the flame and add cumin seeds,clove ,black pepper,dried red chili and bay leave
once it starts spluttering add onion followed by garlic,ginger and green chili
once the onions turn half mushy add chopped tomatoes ,salt and turmeric powder
fry further for a minute or two and add potatoes followed by bottlegourd
fry till everything mixes together
add requiered amount of water and let it simmer for a minute
sprinkle garam masala powder and pressure cook for one to two whistles.
Serve hot with rice and pickle.
Thats all frens,cee u all soon,..;-)

spiced tava fried green chili from my moms kitchen

I know this is not the perfect time to share something like this, with weather getting harsher day by day and temperature soaring to 45 degree centigrade, we need rain desperately coming back to todays post this lunch platter has tava mirch,alloo tamatar sabji,dahi and chapati..
Recipe Name Tava Mirch
recipe source mother
ingredient
green chili wash and slit,keep aside
for the filling
amchur powder haf tsp
salt as per taste
rye and saunf half tsp each
procedure
mix the filling mixture and fill in the green chili
heat mustard oil on tava
once hot lower the flame
and place the green chili on tava
keep turning with help of tong

serve warm with roti,sabji and dahi.
Thats all frens ,,,tk cre,...ceeu all soon...

Aloo paratha tamatar chutney ke sath,,.

I have shared parathas recipe with subji,pickle,curd,jalebi and so many other things but forgot to share with you all the most yummy combo of Parathas with tamatar chutney,this sweet chutney is my favourite here goes the recipe of
Tamatar chutney
recipe source my mother
preparation time 10 mins
cooking time 15 to 20 mins
Ingredient
tomatoes 400gm
salt as per taste
grated ginger half tsp
red chili powder half tsp
jaggery 150gm
one fourth tsp cumins seeds
one fourth tsp fennel seeds
one fourth tsp fenugreek seeds
one fourth tsp onion seeds
dried red chili two to three
oil to cook
Procedure
In a non stcik wok add one tbsp of oil
once the oil is hot lower the flame and add all the seeds and dried red chili
once they start spluttering add coarsely chopped tomatoes followed by grated ginger,salt and red chili powder
once the tomatoes are half done and jaggery and keep stirring on low flame till the mixture dries up.

            

Delhi is known for Paranthe Wali Gali in Chandni Chowk which is known for all kind of Parathas Platter , this platter of paratha with tamatar chutney is my entry for the event celebrating delhi ka khana,
heres interesting post on Chandni Chowks Paranthe wali Gali
Pamela of eat and dust has shared some posts of street food of old delhi here
thats all frens,,u guys tk cre,.will catch up with u all soon ,,till thn happy blogging,..

Holi special sweet Ghujia from my moms kitchen

Today our kitchen is filled with aroma of Khoa and warm Ghujias

,sharing with you all pics of the holi special ghujia also known as Gujia

I have already published recipe and pictorial in my last two years post which can be viewed here and here

This Holi special sweet

is my entry for my own event Lets Celebrate with Colours

Tk cre frens ,wish u all happy holi,..:-)

Holi festival delights Namkin and Mathri from my moms kitchen

Its almost holi time ,everyday there is some festive cooking going on in our kitchen,from past two days Mathris and Namkins is being fried ,..so todays post gonna be Holi Special post ;-)

First recipe is of

Recipe name NAMKIN

Recipe source my mother

Preparation time 15mins

Cooking time 30 mins (depends on the quantity)

Recipe category snack

Ingredient

one kg all purpose flour

water to knead the dough

salt as per taste

asafoetida pinch

carom seeds two tbsp

Preparation

Mix three to four tbsp of refined oil in the flour 

mix to the consistency that ball can be made of the dough by hand

add salt,asafoetida and carom seeds

slowly add water and knead smooth dough

keep aside.

Procedure

with the help of rolling pin and pastry board roll out the dough 

pierce through the rolled out dough with help of fork

cut in one direction with help of knife

and then in opposite direction 

heat oil in wok

once oil is hot lower the flame 

and fry the nimkis till brown in colour

they can be shaped out in diferent shapes too with the help of cookie cutter .

Second recipe is of Mathri

for mathri dough diffrence is addition of chickpea flour and red chili powder while kneading the dough.

 rest all steps remain the same,..

Event entry

Srivalli is on with Kids delight event and the theme this month is Wholesome Snacks so the mathri and nimki are off for her event

Priya is on with Hearts for St.Valentines event heart shape nimkis are off for her event

and to my own event Lets celebrate with colours  

thats all frens,,,enjoy cee u all soon till thn happy blogging,..:-)

Nimona - Green Pea Curry from my mothers kitchen

Pallavi asked me today to blog Ammas Nimona Recipe,which in other words is green pea curry
Recipe Name Nimona/Green Pea Curry
Recipe Style Cooking
Recipe Source my mothers recipe
Ingredient needed for two people
green pea one cup approx 100gm
potato one peeled and cubed
tomato one cubed
onion two chopped
garlic clove four chopped
ginger one inch chopped
green chili one chopped
salt as per taste
mustard oil one tbsp
refined oil one tbsp
ghee one tsp
cinnamon stick one
black cardamom two
clove four
black pepper half tsp
cumin seeds one tsp
bay leaves two
coriander power half tsp
cumin powder half tsp
red chili powder pinch
turmeric powder pinch
Preparation 1
Coarsely grind green pea on sil batta,keep aside
heat one tbsp oil in non stick wok ,add bay leave and lower the flame
fry green peas till they are half done and mushy.
Preparation 2

Make coarse paste of onion,green chili,ginger,garlic,black pepper,clove,cinnamon stick and black cardamom,mix red chili powder,turmeric powder,coriander powder,cumin powder and grama masala powder to the onion paste and keep aside.
Procedure
heat mustard oil in non stick wok
add onion paste and keep frying till oil is seen along the sides
add green pea paste and keep frying till everything is mixed well
add potato and fry till half done
add salt and return the mixture to pressure cooker,
add water as needed and finely chopped tomato
pressure cook for two whistles .

Serve hot with rice or roti.
To add extra kick to nimona ,fried wadis in oil and add to nimona before serving.
wish all the readers of Asankhana Happy Republic Day,,,:-)
enjoy the week ahead cee u all

Sankranti special comfort food - Khichdi

Wish all the Readers of Asan Khana Happy Makar Sankranti ,Pongal,Khichdi,Bhogali Bihu and Uttarayan

As it is a ritual to  prepare Khichdi for lunch ,Prepared this simple Khichdi with rice and chilke wali urad dal.

ingredient needed

Chilke wali Urad dal 50gm

Rice 50gm

salt as per taste

turmeric powder a pinch

ghee pne tsp

ginger grated half tsp

pinch of asafoetida

Procedure

heat ghee in pressure cooker

lower the flame and add asafoetida and ginger

followed by rice and urad dal

fry for a minute or two

add salt,turmeric and water and pressure cook for 3 to 4 whistles.

Serve hot with curd,pickle and Chokha.

Khichdi is off for MLLA 19TH Helping hosted by Easy Craft and started by Susan of well Seasoned Cook.

Enjoy the festival frens,cee u all soon :-)

warm posta halwa with some warm memories

Since past few months my mother was staying with us, somehow had got used to of her,I know it was difficult for her to stay here in delhi but still she compromised because of my training ,such is the love of mothers don’t you guys think so, the day she had to leave for hometown she prepared favourite delicacies for everyone, she prepared nimki and thekua for Advay , mathri for neha and Posta halwa for me ,whole day she spent in the kitchen preparing these delicacies.

Now whenever I open the fridge and reheat the halwa I am reminded of her and her unconditional love ,specially prepared for me I don’t get bored eating this delicacy again and again every evening and this one bowl of halwa gives me much warmth specially during cold evenings.

Recipe of Posta halwa is already blogged here.

Recipe of Nimki and Mathri can be found here,…

Recipe of Thekua is blogged here

Thanks ma we miss you lotz ,take care of yourself,..

Winter Special Breakfast of Matar Ghugni with Mooli Parantha

Yesterday while going for my evening classes I was struck in traffic for some time ,I could see work going on everywhere for the approaching common wealth games in 2010 ,there’s broadening of road, several flyovers are being built, landscaping, better signage facilities, restoration of monuments and god knows so many other things,…I am amazed at the rate the work is going on, it’s on tremendous speed but then it has to because time left for games is less than a year. While pondering over all these work going on I thought what was government doing from the past few yrs, I mean just because there’s common wealth games approaching is that the reason to improve the facilities for us the common people better known as aam aadmi or to show off others that India is indeed developing. If we were not hosting games I guess Delhi would have been the same with no beautification or makeover this is totally different story that Delhi in itself is beautiful. This is a bitter truth that we INDIANS act only when we are forced to otherwise everything is fine for us. I feel so good and happy and very proudly tell everyone that by next year Delhi wont be same but at the same time sad too that the reason behind all this is Common wealth Games not the need of the people…..;-(

Coming back to todays post I am sharing another warm breakfast for winters Hara matar Ghugni with Mooli Parantha and Curd.Matar Ghugni is staple breakfast at our place specially during winters ,on Nehas demand mother prepared this today morning for breakfast,thanks Pallavi for reminding me to mention this,.;-)

For Mooli /Radish parantha –

Preparation for the filling

Wash , Scrub and Grate Radish and keep aside. Squeeze before using.

Mix salt as per taste , pinch of red chili powder, pinch of garam masala powder and carom seeds a pinch to the grated raddish.Mix well and keep aside.

Knead the dough and keep aside.

Procedure

Divide the dough into small balls.

With the help of rolling pin shape out the small balls into thick chapattis.

Place the filling in the centre and shape into small ball.

Sprinkle few drops of oil on non stick tawa, and once the tawa is hot lower the flame and place the parantha and keep turning till it be becomes brown from both side.

Serve hot with curd and pickle ,we had with matar ghugni and curd.

For Matar Ghugni-

In gradient needed

Fresh green pea half cup ie approx 250 gm

One onion chopped

Green chili chopped one

Garlic clove chopped two

Ginger paste one tsp

Salt as per taste

Potato peeled and cubed one

Oil to cook

Coriander powder half tsp

Garam masala powder half tsp

Turmeric powder half tsp

Cumin seeds half tsp

Asafoetida a pinch

Procedure

In a non stick wok add one tsp of oil

Once oil is hot add half tsp of cumin seeds and pinch of asafetida.

Once it starts spluttering add chopped onion, garlic, ginger and green chili.

Once the onions start changing colour add chopped potato , fresh green peas and sprinkle salt as per taste ,followed by coriander powder and turmeric powder

Stir well add few drops and cover and cook on low flame.

Once done check for tenderness and sprinkle garam masala and simmer for a minute.

Serve hot with parantha, or with warm toast both ways this tastes good.

Enjoy the platter frens, this platter is off to Meets space for the Monthly Mingle event the theme for this month is Brunch,..
and to Yasmeens space where she is on with Third edition of Health nut event the theme for this month is Healing food.
Hara matar Ghugni has ginger,garlic and turmeric powder so i guess prepared with these ingredients and in less oil Ghugni is indeed healing food.

some good reasons why Turmeric should be added in our diet-
Natural antiseptic and antibacterial agent
Reduces teh risk of Childhood Leukemia
Natural Liver detoxifier
Natural Painkiller
Helps in Weight Management.

Health benefit of Ginger
Reduces pain and inflammation
Helps in Heartburn Relief
Natural treatment fro relief from cold and cough
Prevention of Diabetic Nephropathy.

Health benefits of Garlic
Helps in the prevention of cold
prevention of heart disease
prevention of hypertension
prevention of infection.

Happy week ahead ,ceeu guys soon...

Bachpan ki yad Ghugni ke sath

Kala chana ghughni with poori or parantha reminds me of the frequent Sunday brunch during our childhood days . Easy to prepare and good to taste this simple dish of black chickpeas tastes good with poori ,and the side dish are curd and pickle.I still remember how eagerly we used to wait for this particular breakfast. When on nehas demand mother prepared this I had to ask her  the recipe for two simple reasons reason one being I needed the recipe and the second reason I wanted to  share the  recipe with you guys,…so here goes the recipe of GHUGHNI up style,..:-) prepared in pressure cooker.

Ingredient needed

Soaked black chick pea one cup approx. 250gm

Onion three chopped

Garlic cloves chopped three

One tsp ginger

Green chili three

Cumin seeds one tsp

Asafetida pinch

Mustard oil one tbsp

Salt as per taste

Red chili powder a pinch

Turmeric powder half tsp

Coriander powder half tsp

Garam masala powder half tsp

Procedure

Heat oil in the pressure cook .

Once hot add cumin seeds and asafetida and let them splutter for a minute

Add all the ingredients together stir fry for a minute or two till everything mixes well.

Once done add one cup of water and pressure cook till 2 to 3 whistles.

Check for tenderness and serve hot with Poori or Parantha.

Nandita of Saffron Trail has shared her version of Kala Chana curry here.

There one more version of black chickpeas from Food in the Main Blog.

Bongmom has shared bengali version of Ghugni here.

                Enjoy the platter frens, this week has been good with Neha around its more fun out here and ya she shares the same passion just like me of cooking ,today she prepared Punjabi style Rajma for lunch which was rerally yummy I guess my next post gonna be of Rajma,todays dinner gonna be of Chicken Kheema and parantha ya I know I am feasting out here.,…chalo tk care u all ce u guys soon,…have a happy week ahead,…