Beet With Spring Onion Curry

Today my recipe is related to dry curry that is beet with spring onion curry. This dish is looking so colorful and yummy too. Procedure of this dish is very simple and quick to make. We can make this yummy curry with less ingredients. Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Beet is very low in calories and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants. Here I used grated beet root, finely chopped spring onions and some spicy ingredients. I hope you like it too.........

Ingredients:
Grated beet root - 1 cup
Spring onions, finely chopped - 1/2 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Ginger - garlic paste - 2 tsp
Green chilli - 1
Dhania - jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Roasted sesame seed powder - 2 tbsp
Coriander leaves - few
Oil - 1 tbsp
Salt to taste

Method of preparation:

1. Heat oil in a pan, add mustard seeds, when starts spluttering, add cumin seeds, green chilli and curry leaves and fry them.
2. Add ginger garlic paste and saute for a while, add finely chopped spring onions and saute until it turns into soft.
3. Add grated beet root and saute for 2 minutes and add dhania - jeera powder, turmeric powder and mix well.
4. Cover with lid and cook until done. Finally add roasted sesame seed powder and salt and mix properly.
5. Add few coriander leaves and switch off the gas.
6. Now yummy and healthy beet with spring onion curry is ready to eat with steamed rice or roti.

Ridge Gourd With Chana Dal

 Today my recipe is very simple ridge gourd with chana dal curry.  Always combination of vegetable and dal is very tasty and nutritious too. Don't throw away the peeled skin of ridge gourd, it is also full of fiber and very nutritious too. We can prepare yummy chutney with ridge gourd peel. I will post this recipe in coming days. This chana dal curry is very delicious to eat with hot steamed rice along with ghee.I hope you like it too.....

Ingredients:
Medium sized ridge gourd - 4
Chana dal - 1/2 cup
Onions, finely chopped - 1
Green chilli - 2
Turmeric powder - 1/4 tsp
Tomato, finely chopped - 1
Ginger-garlic paste - 1/2 tsp
Sambar powder - 1 tsp
Coriander leaves - few
Salt to taste

For seasoning:
Oil - 1 tbsp
Muster seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1 pinch
Garlic cloves - 4
Curry leaves - 5 or 6

Method of preparation:

1. Wash and peel the ridge gourd properly and cut them into  small cubes.
2. Pressure cook the chana dal with sufficient water for 1 whistle only. Don't over cook the dal.
3. Take a heavy bottom pan/kadhai add oil and then splutter the mustard seeds, add cumin seeds,garlic cloves,curry leaves, asafoetida and green chilli and saute for a minute.
4. Add onions and saute until it turns into soft.
5. Add tomatoes and turmeric powder and mix well and saute for 1 minute.
6. Add ginger garlic paste and sambar powder and mix well.
7. Add Ridge gourd cubes and salt and mix well and cover with lid and cook until done.
8.  Add boiled chana dal and mix well and cook for 2 minutes.
9. Finally add coriander leaves and mix well.Switch off the gas stove and Transfer into serving bowl.
10. Now yummy and healthy ridge gourd with chana dal curry is ready to eat with steamed rice or roti.

Spicy Stuffed Okra (Bhindi)

Today my recipe is Stuffed okra (Bhindi) with Spicy powders. Actually I got this recipe from Food Food TV Channel. Stuffed Okra was very tasty to eat with steamed rice. Only tender okra should be used for this dish. The dish requires more time to fry them on a very low flame. In micro wave oven stuffed Okra is very easy and quick to make with less oil. First time I tried it on gas stove, but this time I made it in oven. I hope every one likes it..........Happy cooking............

Ingredients:

Okra - 10
Asafoetida - 1 pinch
Roasted chick peas powder - 4 tbsp
Grated Coconut  - 2 tbsp
Roasted sesame seed powder - 2 tbsp
Dhaniya powder - 1 tsp
Jeera powder - 1 tsp
Garlic, peeled and minced - 2
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste
Oil - 2 tbsp

Method of preparation:

1. Mix all the ingredients except okra for stuffing in a bowl. Keep aside.
2. Wash and dry the okra. Cut the tops off. Make a slit length wise in each bhindi and Stuff them with the powder and keep aside.
3. Heat oil in a nonstick tava or kadai. Keep the bhindis on it and fry on a very low flame.
4. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. 
5. Now yummy and spicy stuffed bhindi is ready to eat with steamed rice or roti

Besan ka palak

Today my recipe is besan ka palak. This is a famous North Indian recipe. I learned it from my north Indian friend.This is very healthy and tasty too. I tried it and taste was yummy. Recipe process is very interesting to make and simple too. Besan ka palak is completely based on steam cooking so I preferred to make it. It has both protein rich basin (chickpea flour) and iron rich palak(spinach).
  Basin (chickpea flour) is quite low in saturated fat and sodium, is an excellent source of total folates and manganese, and is a good source of protein, dietary fiber and copper.  
         Spinach is a rich source of vitamin A and reduces the risk of eye diseases.  
Spinach is also rich in potassium and low in sodium.The amount of folate present in spinach also reduces hypertension.  Another important mineral, iron, which is found abundantly in spinach, is known to reproduce red blood cells, thereby preventing chances of anemia. The same iron is also useful for boosting the body’s metabolism, leading to more fat burning and giving way to reduce weight.  
It is advisable for pregnant women to include spinach in their regular diet as folate found in it is needed by the growing fetus for development of a new nervous system. Also, vitamin A present in spinach is required for the lung development of the fetus as well as during breast feeding. 
Any how both besan and palak is good combination to maintain good health. I hope you try it and be healthy..............
 

 Ingredients: 

Besan (Chickpea Flour ) - 1/2 cup  
Spinach (palak), chopped - 1 cup 
Jeera - 1/2 tsp 
Red chilli powder - 1 tsp
Onion paste - 4tbsp 
Tomato puree - 3 tbsp 
Ginger-garlic paste - 1 tsp 
Dhania-jeera powder - 1 tsp 
Coriander leaves - few
Salt to taste 
Oil - 3 tsp 

Method of preparation:

Combine besan, palak (spinach), salt, red chilli powder and 1 tbsp oil with water and knead to a smooth dough. Shape into lemon sized balls and keep it aside.

 Boil water in a deep pot, add the balls and simmer till cooked. Drain the water and keep the cooked besan palak balls in a plate.
 

 In a small pan, heat ½ tbsp oil, add jeera and fry till it browns. Add ginger-garlic paste and saute for a few seconds.
Add onion paste and fry until it browns and add tomato puree and saute it for 2 minutes.
Add red chilli powder and dhania - jeera power and mix well.
Now add besan-palak balls and mix well. Add 1/4 cup water and cover and cook for few minutes.

Finally add salt and coriander leaves and mix well and remove from flame.
Now yummy and healthy besan ka palak is ready to eat with steamed rice or roti.

Baby Corn Methi Curry

Today my recipe is Baby corn methi curry. It is very easy to make and healthy too. It is good to eat with roti or rice. Both methi(fenugreek) leaves and baby corn are very good for health. I am giving some nutritional values about baby corn and methi leaves.

A 100-g serving of baby corn is low in fat and contains approximately 80 calories. Baby corn is a good source of folate, potassium, vitamin B6, vitamin C and fiber. This vegetable is also a source of complex carbohydrates and protein.

Fenugreek leaves are enriched with minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5 % of protein.Fenugreek leaves are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.

One hundred grams of fenugreek leaves comprises only 49 calories. The leaves have has good dietary fiber.It is very good for diabetic and anemia patients.

Ingredients:

Baby Corn Slices,boiled - 1/2 cup

Methi(fenugreek) leaves - 1/2 cup

Ginger -Garlic paste - 1 tsp

Finely chopped onions - 2 tbsp

Tomato, chopped- 1

Green chilli - 1

Turmeric - 1/4 tsp

Asafoetida - 1 pinch

Jeera - Dhania powder - 1/2 tsp

Fresh curd - 1 tsp

Salt to taste

Oil - 2 tsp

Coriander leaves - few

Method of preparation:

1. Heat 2 tsp oil in a pan, add Chopped onions and saute until it turns into soft.
2. Add ginger - garlic paste, Green chilli and tomatoes and saute for 1 minute.
3. Add turmeric, asafoetida and jeera - dhania powder and mix well.
4. Add boiled baby corn slices and saute for 2 minutes.
5. Add salt and fresh curd and mix well.
6. Add methi leaves and cook until done.
7. Finally add Coriander leaves and remove from heat.
8. Now yummy and healthy baby corn methi curry is ready to eat with roti or steamed rice.

Brinjal Methi Curry

Brinjal methi curry is my trial recipe,it was success. Taste is good to eat with rice or roti. This is very tasty, healthy and easy recipe. In this season plenty of Fenugreek (Methi) leaves are available in market so I use methi leaves frequently in our food. I try different recipes with methi leaves.This is one of my trial healthy recipes. Methi leaves are very healthy for diabetic and heart diseased people. In this recipe i use brinjal(eggplant) and Fenugreek (Methi) leaves. I am giving Some nutritional values about these two .....from Google

Brinjal (baingan or eggplant) is splendid in its texture, color and richness of essential minerals like potassium, calcium, and iron. It is the iron content that causes its color change when exposed to air, like an apple. It is also rich in sodium, proteins, Vitamin A and dietary fiber, which makes it very healthy.

Fenugreek leaves are enriched with minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5% of protein.Fenugreek leaves are enriched with Vitamin C. The Vitamin K from fenugreek greens arecomparable to spinach.Definitely we should eat weekly twice or thrice.I hope you like it too...Njoy Eating......... 
Ingredients:
Brinjals - 3
Onions, chopped - 1
Fenugreek (Methi) leaves- 1/2 cup
Grated coconut - 1 tbsp
Ginger garlic paste - 1/2 tsp
Green chilli paste - 1/2 tsp
Turmeric powder - 1 pinch
Cinnamon powder - 1/2 tsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Roasted sesame seed powder -1 tbsp
Coriander leaves - few
Oil - 2 tsp
Salt to taste

Method of preparation:

1. Cut the brinjal into cubes and put in water add turmeric powder to avoid bitterness.
2. Heat oil in pan add Jeera, fennel seeds  and onions and saute until it turns into soft.
3. Add Ginger garlic paste, green chilli paste and turmeric powder and mix well.
4. Add Grated coconut and saute for a minute.
5. Add Brinjal cubes and saute unti it cooks soft.
6. Add methi leaves and saute until done. Add  roasted sesame seed powder and cinnamon powder and mix well.
7. Finally add salt and coriander leaves and mix well and remove from heat. Now tasty and healthy Brinjal methi curry is ready to eat with rice or roti.

Pumpkin with Spring Onion Curry

I am giving to you one more recipe for Pumpkin. This is a combination of pumpkin and spring onions. This is very fast and easy to make. This is very helpful recipe for working women. This recipe is completed in 10 to 15 minutes. It was very tasty and healthy. I make it monthly twice. Pumpkin is one of the vegetables which is very low calories; provides just 26 cal per 100 g and contains no saturated fats or cholesterol; but is rich a source of dietary fiber, anti-oxidants, minerals, vitamins. Recommended by dieticians in cholesterol controlling and weight reduction programs.Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.Rich in B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.It is also rich source of minerals like copper, calcium, potassium and phosphorus.Pumpkin seeds are good source of dietary fiber and mono-unsaturated fatty acids which are good for heart health.
Green onions are known to reduce the levels of cholesterol and lower the blood pressure, thus reducing the risk of coronary heart disease. They also contain substances that prevent the formation of blood clots. 

100 grams of spring onions contain:
- 4 grams of dietary fiber, vitamin C – about 15% of the daily requirement,vitamin A – about 5% of the daily requirement and small amounts of iron and calcium.I hope you try it....and happy Cooking....

Ingredients:

Pumpkin  - 1(small size)

Spring onions ,finely chopped - 1/2 cup

Tomato - 1

Green chilli - 1

Ginger Garlic paste - 1 tsp

Jeera -1/2 tsp

Mustard seeds -1/2 tsp

Chana dal - 1/2 tsp

Sambar masala powder - 1 tsp

curry leaves - few

Coriander leaves - few

Oil - 2 tsp

salt to taste

Method of preparation:

1. Cut the pumpkin into small cubes. Half boil the pumpkin cubes in water.
2. Drain the water and keep them aside.
3. Heat oil in pan add mustard seeds, When the seeds start popping, add jeera, Chana dal, green chili slices and curry leaves and saute for 1 minutes.
4. Add ginger garlic paste and sambar masala powder and mix well.
5. Add tomato slices and saute until it turns into soft.
6. Add half boiled pumpkin cubes and let them cook completely.
7. Add spring onions and saute for 2 minutes.
8. Finally add salt and coriander leaves and mix properly.
9. Now yummy pumpkin curry is ready to eat with hot rice.

Pumpkin Curry

Ingredients: 

Pumpkin (small size) - 1

Curry leaves - 2 tbsp

jeera - 1 tsp

Chana dal - 1 tsp

Mustard seeds - 1 tsp

Lime juice - 1 tbsp

Grind together:

Ginger slices - 2 tsp

Green chilly -2

Saseme seeds - 2 tbsp

grated coconut - 2 tbsp

Asafoetida - pinch

Mustard powder - 1 tbsp

Turmeric powder - 1 tsp

Oil - 1 tbsp

Salt to taste

Method of preparation:

1. Cut the pumpkin into small cubes.Half boil the pumpkin cubes in water.
2. Drain the water and keep them aside.
3. Grind all the ingredients listed under grind together to fine paste by using required water.
4. Heat oil in pan add mustard seeds, When the seeds start popping, add jeera,Chana dal, green chili slices and curry leaves and saute for 1 minutes.
5. Add half boiled pumpkin cubes and let them cook completely.
6. Finally add above prepared paste and mix well and saute for only one minute is enough and switch off the stove.
7. Add lemon juice and mix properly.
8. Now tasty pumpkin curry is ready to eat with hot rice.