MyMusingsSangSpeak-Pet Puja - Veg Stir Fry

Veg Stir Fry

Veg Stir Fry is an easy to make, simple and quick recipe, full of nutrition and tasty too. You can use combination of various vegetables like cauliflower, mushroom, carrot, beans, baby corn, sweet corn, bell peppers, capsicum and onions etc. This is a lightly flavoured dish in which you can savour the unique taste of each vegetable.

Ingredients

Cauliflower – 50 gms

Onion – 1 large

French Beans – 50 gms

Carrot – 50 gms

Red Bell Pepper – 50 gms

Yellow Bell Pepper – 50gms

Green Capsicum – 50 gms

Mushroom – 50 gms

Baby Corn/Sweet Corn – 50 gms

Oil – 2 tablespoons

Salt – As per tatse

Subji Masala – ½ teaspoon

Method

Wash all vegetables and cut into lengthwise slices. Heat oil in a pan, add onions and sauté for a minute or two, till onion turns transluscent. Add beans, carrots and cauliflower and stir fry for further 2-3 minutes. Add mushrooms and baby corn and salt and stir fry for 2 more minutes. Add salt and cover for about 2-3 minutes and cook on low flame. Remove cover and add capsicum and bell peppers and stir fry for 2 minutes. Add subji masala and cook for more 2-3 minutes. Serve hot as accompaniment with roti/chapatti or rice-daal.

Note – You may use all the vegetables mentioned in the ingredients or it could be a combination of all those available. You can add tomato too if you wish to give a slightly tangy flavour. The Masala or spice powder can also be added as per your choice.

MyMusingsSangSpeak-Pet Puja - Mulyachi Bhaji( Mooli ki Subji, White Radish Vegetable)

Mulyachi Bhaji(Radish Subji)

Radish is primarily used as salad along with carrot, mostly in northern parts of India. It is also used to make Paranthas, Subjis, Pickles, and Daals and used in combination with meat mostly in Himachali and Kashmiri Cuisines. Mostly people do not enjoy this strong smelling vegetable, and, even I did not enjoy it much during childhood. I like the way it was cooked as a vegetable by my grandmother and mother. It is a simple and quick recipe and tastes good too. For this recipe, you will require tender radish with fresh green leaves.

Ingredients

Radish (white) - One medium sized with fresh green leaves

Onion - One medium sized

Garlic - 10-12 cloves

Green Chilly - 1-2

Oil – 2 tablespoons

Salt – As per taste

Cumin – ¼ teaspoon

Carom seeds – ¼ teaspoon

Method

Wash radish well, remove peel and chop leaves and radish finely. Chop onion and crush garlic and chilly. Heat oil in a pan, add cumin and carom seeds. Add onion and let it caramelise. Add crushed garlic and chilly and, then add chopped radish and leaves. Add salt, stir well, cover with a lid and let it cook for 2-3 minutes on medium flame. Sprinkle little water if required, otherwise it will cook in its own juices.

This subji tastes good with bhakri (sorghum roti/bread), chapatti or as a side dish with daal-rice.

MyMusingsSangSpeak-Pet Puja- Aloo Methi

Aloo Methi

Methi(fenugreek) is one green leafy vegetable that tastes good combined with almost anything like onion, various pulses, meat, fish and other vegetables like spinach, green peas and potatoes etc. It is fully loaded with nutritional benefits and one must always include it as more as possible in the daily diet. Potato being the most humble of all vegetables goes well with almost all vegetables. The Aloo Methi combo tastes very good and is easy to make too.

Ingredients

Methi(fenugreek) - 1 bunch(approx 200 gms), leaves cleaned and washed.

Potoato - 1 medium (peeled and chopped)

Onion - 1 medium (chopped)

Garlic - 10-12 cloves, crushed

Green Chillies - 2 nos, chopped

Ginger(optional) - 1/2 inch finely chopped

Cumin Powder - ¼ teaspoon

Garam Masala (optional) - ¼ teaspoon

Salt - As per taste

Oil - 2 tablespoons

Method 

Heat oil in a pan, add chopped potatoes and stir fry for about 2-3 minutes. Add chopped onion, crushed garlic and chopped chillies and stir fry for about 2-3 minutes. Add salt and all masala powders and cook for about 4-5 minutes on low flame. Remove from fire and serve with chapatti/roti.

MyMusingsSangSpeak-Pet Puja - Wangyache Bharit

Wangyache Bharit

I have posted Baingan Bharta earlier in my blog, the Punjabi style. This baingan bharta is of Mahrashtrian style and is generally made a day prior to Sankranti. This one used to be my Mom’s signature dishes and we all at home used to love it for its delectable taste. My daughter enjoys more of the Punjabi version of baingan ka bharta, so I had nearly given up on making this particular Maharshtrian recipe altogether. I made wangyache bharit after many years and reminded me of my mother and her superb cooking skills.

Ingredients

Brinjals - 2 big

Spring onions - 8-9 along with leaves

Garlic - 10-12 cloves

Green chillies - 3-4

Mustard seeds - ½ teaspoon

Chopped coriander - 2 tabelspoons

Turmeric powder - ½ teaspoon

 Salt - As per taste

Oil - 2 tablespoons

Roasted groundnut powder - Half cup

Method

Wash the brinjals, dry them and apply oil on the outer covering, poke it with a knife at 2 -3 places and roast on the gas stove. Keep turning occasionally and roast till the skin gets charred. Remove from fire and allow cooling. Remove the charred skin and mash the roasted brinjals. Chop the spring onions, green chillies and garlic. Heat oil in a pan and add mustard seeds. Allow the mustard seeds to splutter and then add chopped spring onions, chillies and garlic and stir fry for about 3-4 minutes. Add roasted and mashed brinjals along with turmeric powder and salt and cook for about 4-5 minutes. Finally, add roasted groundnut powder and chopped coriander leaves. Stir for a minute and remove from fire. This wangyache bharit tastes good with chapati or bhakri of all kinds, jowar or bajra.

MyMusingsSangSpeak-Pet Puja -Khumbi ki Subji (Mushroom Vegetable/ Aalimbe chi Bhaji)

Khumbi ki Subji (Mushroom Vegetable/ Aalimbe chi Bhaji)

Mushroom vegetable is quick and easy recipe and tasty too. Mushrooms are loaded with nutrition, and are good source of proteins and vitamins. Button mushrooms are readily available in markets nowadays and this recipe uses fresh button mushrooms.

Ingredients

Button Mushrooms - 200 gms

Onions - 2 medium sized

Oil - 2 tablespoons

Fresh coriander leaves - 2 tablespoons, finely chopped

Turmeric Powder - ¼ teaspoon

Garam Masala - ½ teaspoon

Red Chilly Powder - ¼ teaspoon

Salt - As per taste

Method

Wash mushrooms and drain the water. Chop fine and set aside. Chop the onions. Heat oil in a pan and add chopped onions. Stir fry for about 3-4 minutes till they turn translucent. Add chopped mushrooms, turmeric powder and salt and stir well. Allow to cook on medium flame for about 5 minutes. Stir occasionally. Add garam masala and red chilly powder and cook for 1- 2 minutes more. Turn off the gas and remove from fire. Finally, add chopped coriander leaves and serve hot with roti/ chapatti/ naan. 

MyMusingsSangSpeak-Pet Puja - Karlyachi Bhaji(Bitter Gourd/Karela Subji)

Karlyachi Bhaji(Bitter Gourd/Karela Subji)

Bitter Gourd/Karela/Karle is one vegetable that is not liked by many people as it tastes bitter. It is a seasonal vegetable and comes in late summers and stays through the monsoons. It has many nutritional and medicinal benefits and should be consumed when available during the season. It can be prepared in many varied ways as fried chips, dry vegetable and semi dry with masala, masala filled karela or as fresh juice too. Mostly, many places the bitter gourd is rubbed with salt and left for about an hour or half and then washed with water to remove the bitterness. Some people boil it in water for about 10 minutes and strain the water to remove the bitterness. My mother also used to follow similar procedures to remove the bitterness. Over the years, I found that many of my friends used the bitter gourd directly and the prepared dish did not taste bitter at all. So, now, even I make my bitter gourd vegetable directly. Many people remove the central pith too along with seeds, but, I learnt to use that too as per one of my aunt’s recipe. The bitterness of bitter gourd is reduced by adding tamarind/lemon and sugar/jaggery to the vegetable preparation.

Ingredients

Bitter Gourd – 250 gms

Basic Curry Paste (paste of onions, coconut, fresh coriander, ginger and garlic roasted in oil) – 150 gms

Jaggery – 50 gms

Tamarind – 50 gms

Oil – 3 tablespoons

Turmeric Powder – ½ teaspoons

Kolhapuri Kaala Masala/Kanda Lasun Masala – 1 teaspoon

Salt – As per taste

Water – Approx 1½ cups 

 

Method

Wash the bitter gourd and slit lengthwise, remove the pith and seeds (if seeds are too hard, then, discard them). Grind the pith and seeds with little water and keep aside. Cut the bitter gourd into 2 inch pieces. Soak tamarind in water for about 10-15 minutes and strain. Heat oil in a pan and add the bitter gourd pieces. Stir fry for 2 minutes and add salt and turmeric and stir fry for about 6-7 minutes on medium flame. Add the paste of seeds and pith and cook for further 2 minutes. Now add the basic curry paste, Kolhapuri Kaala masala, jaggery and strained tamarind pulp. Cook till bitter gourd softens. Karlyachi bhaji is done and can be eaten with roti/chapatti/ bhakri of jowar/sorghum.

Note - If Kolhapuri Kaala Masala is not readily readily available, then substitute with grama masala+red chilly powder. Follow the following links for garam masala and basic curry paste.

http://mymusings-sangita.blogspot.in/2015/01/pet-puja-garam-masala.html

http://mymusings-sangita.blogspot.in/2015/07/pet-puja-basic-curry-rassa-masala.html

MyMusingsSangSpeak-Pet Puja - Achari Bhindi( Lady’s Finger/ Okra/Bhendi with Achari Masala)

Achari Bhindi( Lady’s Finger/ Okra/Bhendi with Achari Masala)

Achari Bhindi  is one of the most favorite recipe of my daughter. She loves Lady’s Finger vegetable a lot and this particular recipe the most. I learnt to make it at her insistence, she had tasted it once at her friend’s place and I got this recipe from her friend’s mother. One can prepare the bhindi masala and store it and use as and when required. This particular recipe requires Aamchur( dried raw mango) powder. If Aamchur is not readily available, substitute with lemon juice.

Ingredients

For Bhindi Masala Powder

Coriander Seeds – 1 teaspoon

Cumin Seeds - 1 teaspoon

Fenugreek Seeds – 1/2 teaspoon

Fennel Seeds - 1 teaspoon

Kalonji (Black Caraway/Nigella Sativa Seeds) - 1 teaspoon

Dry grind all these ingredients to form a coarse powder.

For the Vegetable

Lady’s Finger (tender) – 250 gms

Oil – 2 tablespoons

Turmeric Powder- ½ teaspoon

Salt – As per taste

Red Chilly Powder – ½ teaspoon

Bhindi Masala – ½ teaspoon

Aamchur( dried raw mango) powder – ¼ teaspoon

Method

Wash the lady’s finger and pat them dry very well with a clean cloth. Then, chop them in 1 to 1½ inch long pieces. Heat oil in a pan and add the chopped bhindi and stir fry for a minute. Add turmeric powder and salt and stir fry further for about 5-6 minutes. Now add bhindi masala, red chilly powder and aamchur and stir well for two minutes. The tender lady’s finger cook quite fast and check if it has become soft. Achari Bhindi Subji/Bhaji is ready to be savoured with roti, chapatti or daal-rice, the choice is left totally to you. Enjoy.

MyMusingsSangSpeak-Pet Puja - Tamatyachi Bhaji(Tamatar ki Subji/Tomato Vegetable)

Tamatyachi Bhaji(Tamatar ki Subji/Tomato Vegetable)

Tomatoes are full of vitamins and essential nutrients, and are used in various forms such as fresh salad, juices, pureed, sauces, ketchups, bhaji/subji and so on. The recipe I am sharing here is a vegetable recipe using tomatoes as main ingredient and it serves as tasty accompaniment with chapatti, daal – rice or dosa too. This bhaji is a favourite one of my husband.

Ingredients

Tomatoes – 3 large

Onions – 2 medium

Curry Leaves – 10-12 nos

Green Chillies – 1-2 nos

Roasted Groundnut Powder – 100 gms

Garlic – 7-8 cloves

Red Chilly Powder – ½ teaspoon

Turmeric – ¼ teaspoon

Mustard Seeds – ½ teaspoon

Cumin seeds - ½ teaspoon

Asafoetida – A pinch

Salt – As per taste

Oil – 2 tablespoons

Sugar – 1 teaspoon

Method

Wash tomatoes and slice them lengthwise. Slice the onions too similarly. Heat oil in a pan and add mustard seeds, asafoetida, curry leaves, chopped green chillies and cumin seeds and allow all to splutter. Then, add the onions and fry till light golden brown. Now, add the tomatoes, crushed garlic, turmeric powder, red chilly powder, salt and sugar and stir well. Cook for about 5-6 minutes and stir occasionally. Finally, add the roasted groundnut powder and cook for further 2 minutes. Remove from fire and tamatyachi bhaji is ready to be served.

MyMusingsSangSpeak-Pet Puja -Dodkyachi Bhaji (Ridge Gourd/Turai or Torai Subji)

Dodkyachi Bhaji (Ridge Gourd/Turai or Torai Subji)

Dodka(Ridge Gourd/Turai or Torai) is a seasonal vegetable available through late summers and monsoon. It can be prepared in many ways and tastes good whichever way it is prepared. Ridge gourd has many nutritional and health benefits and must be surely included in your diet. It is high in fibre, vitamins and minerals. Some people remove the ridges and then use the vegetable. In Maharashtra, the ridges are used too, to make a chutney with onions and groundnuts and this chutneys is delicious. As the ridges are also nutritious, most people remove them, grind or pound them fine and use it in the vegetable. Here, I am sharing Dodka/Turai bhaji/subji with onion and groundnut masala. You can make dodka with daal too and it is called daal dodka in Marathi. You can also make Dodka curry with the basic curry masala.

Ingredients

Ridge Gourd – 250n gms

Onions – 2 medium sized

Garlic- 10-12 cloves

Coriander – 5-6 sprigs

Roasted groundnut powder – 100 gms

Kolhapuri Kaala/Kanda Lasun Masala – 1 teaspoon

Turmeric Powder – ½ teaspoon

Salt – As per taste

Oil – 2-3 tablespoons

Water – approx 2-3 cups

Method

Wash the ridge gourds and peel off the ridges. Grind the ridges in the chutney jar and set aside. Cut the ridge gourd into 2-3 inch long pieces and slit in the middle. Chop onions, garlic and coriander finely and mix all well with the masala powders, salt and oil. Add the ground paste of ridges also to this mix. Now fill this mixture in the slit ridge gourd pieces and place in a kadahi or a non stick pan. Add water and cover with a lid and cook on medium flame for about 10 minutes. Remove lid, stir and cook till the ridge gourd softens. Once you see the oil floating at the top, remove from fire and dodkyachi bhaji is ready to be served. It tastes equally good with chapati, rice or jowar (shorghum) roti.

Note – If Kolhapuri Kaala Masala is not available, substitute with garam masala+red chilly powder.
http://mymusings-sangita.blogspot.in/2015/07/pet-puja-basic-curry-rassa-masala.html

http://mymusings-sangita.blogspot.in/2015/01/pet-puja-garam-masala.html

MyMusingsSangSpeak-Pet Puja - Laal Bhoplyachi Bhaji( Laal Kaddu/Red Pumpkin Subji)

Laal Bhoplyachi Bhaji( Laal Kaddu/Red Pumpkin Subji)

Laal Bhopala(Red Pumpkin/Laal Kaddu) is a highly nutritious vegetable and should form part of everyone’s diet for vitamins and minerals. I love the fresh aroma of this vegetable. You can cook this vegetable in many ways, like soups, salads, along with daals and in Sambar, and desserts like cakes, kheer(porridge) and halwa. I love Bhoplyachi Ghari (fried snack/goodie made with pumpkin, flour and jaggery) a lot and my grandmother would make a special effort to make it right from planting the pumpkin.

The pumpkin vegetable is prepared differently in different parts of India, some places it is cooked with tamarind-jaggery, some places with curds-coconut and there are many more such interesting recipes with distinct tastes from all over.

Ingredients

Red Pumpkin – 250 gms

Oil – 2 teaspoons

Turmeric powder – ½ teaspoon

Mustard seeds – ½ teaspoon

Dried Red Chillies – 2-3 nos

Asafoetida – A pinch

Salt – As per taste

Curry leaves – 10-12 nos

Curds – 100 gms

Fresh grated coconut – 3 teaspoons

Roasted groundnut Powder – 3 teaspoons

Water – ½ cup

Method

Peel the pumpkin and chop into cubes. Heat oil in a pan, add asafetida, mustard seeds, curry leaves and dried red chillies. Once the mustard seeds splutter, add pumpkin and stir for a minute. Add turmeric powder and salt and stir well for about 2 minutes. Add water and cook for 4-5 minutes by covering with a lid. Remove lid and add roasted groundnut powder and fresh grated coconut and mix well. After 2 minutes, add betaen curds and cook for a minute or two. Lall Bhoplyachi Bhaji is ready to be served and tastes good with roti/chappati or rice.