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Tuesday, December 24, 2013

Monday, December 16, 2013

Methi Aloo

Methi Aloo is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices.

Also refer

Methi (Fenugreek) has been used as a food, spice and medicine since ancient times. Fenugreek has a strong, pleasant and a peculiar odor and very popular for their aromatic and unique flavor. 

Methi leaves are considered very effective in combative diabetes. Methi is considered very good food for blood formation for adolescent girls to pregnant mothers. Thus, prevents anemia.

My today's recipe is prepared with boiled potatoes, fenugreek leaves, and a combination of spices.


Fenugreek Leaves
1 bunch fresh - finely chopped 

Boiled Potatoes
2 medium size - peeled- cut in small cubes

2-3 medium, finely chopped

Green Tomato 
1 medium, finely chopped (optional)

12-15 cloves, finely chopped

Green Chilies
 to taste, finely chopped

Curry leaves
 6-7 no.

1 Tbsp

Dry ingredients

Coriander Powder – 1/2 tsp
Red Chili Powder – 2tsp
Turmeric Powder – 1tsp
Salt – to taste
Desiccated Coconut 15-20gms 

Step I chop and clean fenugreek
Finely chop fenugreek leaves, pluck only the methi leaves and not the stem as it tends to emit a bitter flavour.

Soak fenugreek leaves in water for 1 minute and then wash them well in colander or strainer in running tap of water and keep aside.

StepII: Chopping of following vegetables
Peel and finely chop garlic
Finely chop tomatoes
Peel and chop potatoes.
Finely chop green chilly

Step III Cooking Time
Heat oil in a medium pan. Add garlic, green chilies, curry leaves, Mix well and cook until garlic turns slight golden in color (approx 1 minutes). 

Now add finely chopped green and red tomatoes, cook them on high flame for two minutes, then cover and cook till the tomatoes get cooked on slow flame for 3-4 minutes.

Now add coriander powder, red chilly powder, turmeric powder, desiccated coconut and salt to taste mix well add 5-10 ml of water so that all ingredients mix well and don't get brunt.

Now add fenugreek leaves mix well.

Then add potatoes, add 15-20 ml water if required, mix well, cover and cook on slow flame for approx 3-5 minutes or until the potatoes are fully cooked.
Serve hot with roti..

Thursday, December 12, 2013

Pav Bhaji - A Delicious Fast Food of Mumbai..

How to prepare Pav Bhaji| Mumbai Pav Bhaji Recipe| Mumbai Road Side Street Food Recipe | Pav Bhajee Vegetarian Recipe 

Saturday, August 31, 2013

Aloo Fry

This is one of the most fast and tasty food my mom make and with perfection and no one can beat my mom or can able to make or reach close to her recipe, the way she makes. I consider myself good cook, but when comes to this recipe, I simply give up.

Friday, August 30, 2013

Tendli Ki Sabzi (Ivy Gourd Tomato Stir Fry)

Tendli Ki Sabzi

Ivy gourd (Coccinia indica) is a unique tropical plant that is a member of the family of pumpkin family and is an aggressive climber that can spread quickly over trees, shrubs, fences and other supports.

Thursday, August 29, 2013

Sweet Steamed Colostrum Milk Recipe (Kalvdans, Kharwas, Cheek, Pis, Posu, Ginnu, Junnu)

This popular Dessert is made from the Colostrum rich Milk produced by Cows who have just calved. The thick Milk produced by these on the first three days is used for making this dessert.

Saturday, July 13, 2013

Sindhi Kadhi ( Mixed Vegetables cooked in Gram Flour)

How to prepare Sindhi Kadhi | Authentic Sindhi Kadhi Recipe | Mixed Vegetables cooked in Nicely Roasted Gram flour 

Sindhi Kadhi is a very popular, delicious, nutritious and excellent amalgamation of roasted gram flour, tomatoes and mixed vegetables. This Kadhi needs tomatoes in good quantity. Along with tomatoes, small quantity of tamarind pulp is also added. It will give you a bland taste if tomatoes or tamarind pulp is not added in sufficient quantity. This is mainly served with steamed rice, sweet bondi and double fried potatoes. Sharing authentic recipe of Sindhi Kadhi with a stepwise pictorial guide...

Friday, July 05, 2013

Lotus Root (Stem) Ki Sabzi..

How to make Kamal kakdi ki sabzi / {Lotus rooti ki sabzi }

Lotus stem also known as Lotus root, Kamal Kakdi, Bhea. Crunchy, delicate flavored lotus root is an under-water edible rhizome of lotus plant.

Tuesday, March 05, 2013

Easy Recipe of Home made Paneer | Cottage Cheese | Chhena |

How to prepare Paneer |Cottage Cheese | Chhena

Sharing very easy and simple recipe of very soft home made paneer, Indian cheese| Cottage cheese | Chhena

Homemade Curd!

Whenever my friend visits my place, she always gets surprised as how we make best curd like we get from shops. 

Curd is available in our place 356 days that is (24*7), and I guess the main reason, we can able to make very good curd as the saying goes "Practice makes the man Prefect", so that applies to me too and credit goes to mom too, as I learnt this from my mom. 

Making curd is not rocket science, but when you follow some do's and don’t, you can able to make best quality curd. 

◾Curd thick texture mainly depend on fat content in the milk, I had prepared curd from skimmed milk as well as creamy buffalo's milk, I can able to see the difference between the two and main reason is fat and water content in the milk. 

◾Second thing is Temperature of milk when adding curd spoon for making curd. 

◾The milk should be Luke warm and you should feel the temperature with your finger it should not be very warm and nor cold or room temperature. 

◾If milk is very warm, it will never give you good curd. And same applies to normal or cold milk. 

◾Third important thing is adding curd in the milk for making, you should break the curd with fingers and then add, and quantity of adding curd for making, changes from season to season (seriously), yes if I am making curd in winter, I normally add little more quantity to make prefect curd, where as in summer season, adding one tbsp is sufficient. 

◾Fourth thing is container which you use for making curd, glass and heavy steel bottom are best for making curd. 

How to make home made curd


◾1000 ml Milk (Lukewarm)
◾ 1 tbsp Curd 


◾Mix Curd and milk and then shake from one container to other, do this process of mixing from one container to another three to four time. Sorry for not posting image of this process, as both hands engaged in this process..

◾Cover the lid and let it set for 5-6 hours, don't touch or check in between, keep it in safe place, where you don't require to keep moving, and when it is set, put it in refrigerator, as keeping in fridge for 3-4 hours and this actually make the curd firm and thick.



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