Showing posts with label Indian Vegetable Recipes. Show all posts

Beetroot Ajwain Poori with step by step photos recipe - This poori recipe is a crispy, yummy and pink flavored color fried bread made with goodness of beetroot, whole wheat flour and some spices. It is a perfect meal for fussy eaters who always don't like veggies in their diet.

Health benefits of Beetroot

Beetroots, commonly known as beets, the vegetable is called Chukandar in Hindi, are a popular root vegetable used in many cuisines around the world. Beets are packed with essential vitamins, minerals and some of which have medicinal properties. They are delicious and easy to add to your diet.

Benefits of Beetroots

* Lowers Blood Pressure
* Good For The Heart
* Boosts Energy Levels
* Good For The Liver
* Improves digestion
* Beets are also rich in folic acid, which is one very good reason for pregnant mothers to include them in their diet.
* Has Anti-Aging Properties and Improves skin health
and many more....

Being a mother of 2 years old son, I need to think about it every time what nutrition I give to my baby. I usually made ajwain poori, this time I think why not to add other veggie in it. So I added beetroot, he loved it. I am satisfied, that he like it.

What is Poori/Puri ?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt, oil and water. They have many variations like dahi methi poori, palak poori, plain poori, ajwain poori, beetroot poori and many more.

Beetroot poori is a great food for your kids lunch box. You can enjoy this poori in your breakfast, lunch or evening snacks with achar, chutney or potato curry they taste so good.

Beetroot poori tastes amazing yet very simple to make, with very few ingredient and in very less time you can make these poori. The recipe of making beetroot poori is same as simple wheat flour poori.

You can also add your favorite veggies like palak, matar, carrot, potato and make in the same way. I have tried with palak and carrot even potato too. All you need to do is to boil first and grate it directly into flour and make a dough from that.

Beetroot is very healthy vegetable and good for our body. But many of us don't like to include them regularly in the salads. So I always try to find out the ways to add this healthy vegetable in my diet.

I love to add them in paratha or poori. My favorite and healthy way to include beetroot in my diet is to add them in poori dough.

Course : Bread
Cuisine : Indian
Prep Time : 10 Minutes
Cook Time : 15 Minutes
Author : Jolly Makkar

Ingredients :

Whole wheat flour/Atta - 2 Cups
Peeled, Chopped Beetroot - 1 Medium
Carom Seeds/Ajwain - 1/4 Tsp
Red chilli powder- 1/8 tsp(optional)
Salt - 1 Tsp (adjust according to taste)
Oil - 2 Tsp
Oil For frying

Preparation Method :

1. Add 2 Cups of water in a pan, add chopped beetroot pieces. Boil until beetroot turn soft, strain them.

2. Blend beetroot pieces to a smooth paste. Do not throw the strained water, we can utilize it for kneading the dough.

3. In a mixing bowl add 2 cups of sieved wheat flour, carom seeds, salt, red chilli powder,oil and beetroot paste.

4. Mix by using hands until crumbly dough form. Add beetroot water little at a time and knead soft and slightly tight dough.

5. Apply little bit oil on dough, cover it and keep it in a fridge to set for 10 minutes.

6. After 10 minutes knead it again and dived in to small(15-17) equal part.Take one portion, roll between your palm and gently flatten it.

7. Place dough ball on to the rolling board, apply some oil to the rolling pin and start rolling it.

8. Evenly roll it to a round shape. Roll poori moderately thin, slightly thicker than chapati.

9. Heat oil in a deep pan/kadai. Fry poori in hot oil. To check its temperature, drop small piece of dough in to the hot oil, if it is come on the surface immediately, oil is ready for frying. Check into video.

10. Slid poori into the hot oil, add one at a time. Slightly press poori, it will puff up. Flip and fry from other side.

11. When it turn golden brown from both sides, shake off excess oil and take out on the kitchen towel to soak excess oil.

12. Hot Poori's are ready serve hot with light curry or bhaji and mango relish. I enjoy my beetroot with aam ka launji and hot cup of chai.

Beetroot Ajwain Poori Video Recipe

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Dahi Methi Poori recipe with step by step photos - Dahi Methi Poori / Puri, is an irresistible twist to regular methi poori with the goodness of fresh fenugreek leaves/ methi and dahi. It is tasty, soft, crispy and one of the healthy Indian breakfast recipe. These are also a great lunch and tiffin box option as your kid can just roll and eat it without much hassle.

Methi leaves are nutritional rich and this is one way we could include these healthy greens in our regular diet. I love to make these Poori especially on weekend's or any holiday when my husband is at home and we all three sits together for a breakfast! My husband love to have this poori along with potato curry.

Health benefits of Fenugreek Leaves

The word “fenugreek” has its origin in the Latin language, and refers to ‘Greek hay’. Fenugreek leaves are also known as ‘Methi Ke Patte’ in Hindi, ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. Fenugreek too contains strong antioxidants.

Fenugreek leaves has so many benefits -

**Fenugreek lowers blood sugar levels
**Fenugreek leaf has an incredibly strong effect on blood lipid levels; it may also prove helpful in lowering atherosclerosis.
**This herb is highly beneficial in reducing skin marks and blemishes.
** Considering its countless natural benefits, it works as an excellent alternative to damaging and unsafe chemical found in local shampoos.

What is Poori/Puri?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. They have many variations like methi poori, ajwain poori, palak poori, plain poori, beetroot poori and many more.

Poori is very versatile dish that it can be paired with savories or sweet. This is the perfect food to take along with your long route while traveling in train or air bus. You can even try gujarati methi thepla too while traveling.

Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but ya considered very nutritious and good for digestion.

Dahi Methi Puri is so crispy and melt in your mouth puri recipe, because the puri dough is made by combining dahi and whole wheat flour. Dahi helps us make a soft dough.

These Dahi Methi Puri's can be served at any time of the day be it breakfast, lunch or even dinner.

This recipe is a part of A to Z recipe challenge, a challenge & it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 6th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins

This time the alphabet is "F" so I choose fenugreek and thought of sharing our family favourite breakfast i.e "Dahi Methi Poori".
Let's see how to make this poori.

Serve Methi Puri along with Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry) or Aloo Gobhi Matar alongside some Kesari rice kheer(saffron flavored rice pudding) - Sooji Halwa Recipe, and a glass of Sweet Lassi Recipe a perfect platter for your holiday brunch.

Course : Bread
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings : 4
Author : Jolly Makkar

Ingredients :

Whole Wheat Flour - 2 cups
Methi Leaves / Fenugreek leaves - 1 cup (cleaned, finely chopped and washed properly)
Ajwain / Carom Seeds - 1/2 tsp
Dahi / curd - 1 cup
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmric powder - 1/8 tsp
Oil for deep frying
water if required for making dough

Preparation Method :

1. First clean the methi leaves, finely chopped it and washed it properly with regular water then drinking water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).

2. Mix whole wheat flour, salt, ajwain, methi leaves, turmeric powder and red chilli powder in a bowl.

3. Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. I have added water.

4. Cover and keep the dough aside for 20 minutes.

5. Make equal portions of the dough, similar to the size of a lemon.

6. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.

7. Heat oil in a kadai on medium flame, gently slide the flattened poori into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up.

8. Flip it over and cook on the other side for about 30-40 seconds until browned. Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Take out on a tissue lined plate.

9. Serve hot pooris with aloo gobi ki sabzi alongside some mango pickle, and a glass of sweet lassi or aamras for a perfect lunch or breakfast.

Did you make this recipe?

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Event- Foodies_RedoingOldPost_38

updated on content and photos on 27th Nov 2020

How to make Ajwain Jeera Aloo Recipe - This dish is very simple, yet irresistible, yummy and filing recipe of potatoes which are seasoned with cumin and carom seeds and cooked in flavorful Indian spices(masala).Simple, quick and easy potato vegetable recipe to prepare.

If you have not enough time to prepare any veggie or not in mood to prepare something heavy then this delicious ajwain aloo is your quick lunch or dinner. This is also called Cumin-Carom Flavored Potatoes.

For making of Ajwain aloo no need to boil potatoes, this is just made with raw potato which is saute them with few spices which is easily available in our kitchen pantry.

There are many variations of making this recipe, this is one of the simplest and easy recipe.

It goes very well with roti, paratha and plain curd will go very well as an accompaniment. It is a simple and real treat for all potato lovers.

POTATO is the one veggie which is liked by every generation from kids to elder generation. This jeera ajwain aloo ki sabji is big saver for me, when I am not in mood to make anything in my kitchen I usually cook this sabzi,😀😀 it's easy and quick recipe simple stir potato fry flavored with cumin and carrom seeds. Both are my favorite herbs, so I really enjoyed this Sabji with roti or sometimes with poori and side pickle.

It is so much flavorful and delicious sabzi. This is the classic combination of potato flavored with herbs and spices, without no garlic and no onion recipe, which is just bursting with flavours and so easy to make with only few ingredients.

On the nutrition front, potatoes are rich in carbohydrates and also a good source of Vitamin C, Vitamin B6 and magnesium.

A versatile dish "Cumin-Carom Flavored Potatoes" can be eaten by itself as a snack or served with hot puri's and delightful pickle.

We usually prepare this jeera aloo recipe and served as a side dish with dal fry.

Moong-Masoor Dal Fry

If you are looking for more aloo recipes then do check
aloo rasedar
aloo matar paneer
punjabi dum aloo
aloo gobi matar
aloo ka bharta

Let's start this easy-peasy recipe of ajwain jeer aloo with step by step process with video

Total time : 30 minutes
Cooking Time : 20 minutes
Preparation Time : 10 minutes
Cuisine : North-Indian, Punjabi

Ingredients :

4 medium sized potatoes, cut in lengthwise sticks
Cumin seeds/ Jeera - 1/2 tablespoon
Carom Seeds/ Ajwain - 1/2 tablespoon
Coriander powder - 1 teaspoon
Red chilly powder - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Salt to taste
Fresh Chopped Coriander Leaves
Vegetable oil- 2 tbsp

Preparation Method :

1. Heat oil in a wok/kadai, add cumin seeds and carom seeds in a low flame...let them splutter

2. Now add all spices, except salt and cook for few seconds in a very low flame otherwise spices will burnt

3. Now add potato sticks, give a stir add salt and let it cook for 15-20 minutes with closed lid.

4. Open the lid...check seasoning. Once it is done, lastly add garam masala powder and sprinkle chopped coriander.

5. Serve hot aloo veggie with plain chapati, curd, pickle or lemon as a side accompaniment.

Check the video recipe of Jeera Ajwain Aloo👇

THE GROUP FOODIES _ REDOING OLD POSTS

Recently I have joined this group who runs by Renu Agrawal who blogs at Cook With Renu. The idea behind this group to redo my old post with updated pictures of content. Its a bi monthly event, where members redo old posts and share on Facebook. That way we are able to get interact with bloggers love towards our forgotten posts.

This is my 2 years old post where I have changed my content with new pictures, The rest of the recipe remains the same.

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

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Happy Cooking & Enjoy 💜💜

Cabbage kofta curry recipe with step by step photos -This dish is a rich curry dish, very popular in North India. I used to click all my main pictures in my home backyard, so the pictures will liked that only..this is my type of style of clicking the pics :D

Kofta's are fried dumplings which can be made from different vegetables like Lauki (bottle gourd), carrots, potatoes or even mix vegetables. This particular recipe uses cabbage.

It is quick and easy to make tasty cabbage kofta recipe made with grated cabbage, gram flour and simple ingredients which is easily available in our kitchen.

Cabbage kofta's are a wonderful treat to every day lunch/dinner meal. They are vegetarian alternative to meatball.

This dish looks so colorful and appetizing that even the people who think that cabbage is such a boring vegetable and do not like to eat traditional cabbage ki sabzi will be tempted to eat.

This dish is under our Foodie Monday Blog hop theme, and we are back with winter vegetables (either desi or videsi), and I am presenting the dishes of our own choices, I selected the Green Cabbage.

I love the cabbage but my husband doesn't like it, so I decided this time to make some different dish from cabbage and made this kofta from cabbage.

You will definitely love the taste of this cabbage, the taste is absolutely different from the normal cabbage ki sabzi !!!!!

Cabbage kofta can be served with roti, parathas or naan. It also goes well with steamed rice or jeera rice.

If you are looking for more curry recipes then do check like dal makhani, paneer makhani, dal tadka , kadai paneer and amritsari chole

Ingredients :

For the Cabbage Koftas:

Finely Chopped cabbage - 3 cups
Besan/gram flour - 1 cup
Turmeric /haldi powder - 1/4 tsp
Red chilli powder/lal mirch powder - 1/4 tsp
Garam masala - 1/4 tsp
Carom seeds/ajwain - 1 tsp
Dahi/curd/yogurt - 1 tbsp
Pinch of Asafoetida/hing
Pinch of baking soda (optional)
Salt to taste
Water or as required
Oil for deep frying

For the Gravy:

Finely chopped medium size tomatoes - 3 nos
Finely chopped large size onion - 1 nos
Crushed ginger - 1/2 inch
Crushed garlic - 2 to 3 cloves
Black cardamom/badi elachi - 1 no
Green cardamoms/chotti elachi - 2 no
Cinnamon/dal chini - 1/2 inch
Cloves/laung - 2 to 3
Bay leaf/tej patta - 1
Turmeric powder/haldi - 1/4 tsp
Red chilli powder/lal mirch powder - 1/4 tsp
Coriander powder/dhania powder - 1/2 tsp
Olive oil or butter - 2 tbsp
Crushed kasuri methi/dry fenugreek leaves - 1/2 tsp
Water - 2 cups
Cream - 1tbsp (optional)
Salt to taste

Preparation Method :

Preparing the cabbage kofta's:

1. Inmixing bowl, take the finely chopped cabbage, ajwain/carom seeds, turmeric powder, red chili powder, garam masala powder, asafoetida/hing, curd/yogurt and salt.

2. Add besan/gram flour & baking soda and mix well. Keep the cabbage mixture aside for about 25-30 mins. The kofta mixture would have become moist as the cabbage would release its juices.

3. If the mixture looks dry, then you can add some water. If its too moist and batter like, then no need to add any water. I added about 1/4 cup water....stir very well.

4. Heat oil for deep frying the cabbage koftas in a kadai. Make a small balls of batter and fry the kofta till crisp and golden in medium hot oil.

5. Drain the cabbage kofta's on paper towels to remove excess oil and keep aside.

Preparing the curry/sauce/gravy:

1. Heat a 2 tbsp olive oil in a kadai, first add the bay leaf, black cardamom, green cardamoms, cinnamon and cloves. fry the whole spices till fragrant.... about 10-15 seconds.

2. Add the chopped onions and fry till the onions get golden.

3. Add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away. Add the tomatoes and all the dry spice powders - turmeric powder, red chili powder, coriander powder.

4. Stir and saute till tomatoes soften and oil starts to leave the sides of the mixture.

5. Let this mixture cool and then grind this saute onion-tomato mixture with some water to a smooth paste with about 1/2 cup water.

6. In the same pan, gently heat about 1 tbsp oil or butter. Add the ground masala paste and stir with the oil.

Immediately add 2 cups water and again stir well.

7. Add salt & simmer the mixture till it thickens a bit and reaches a medium gravy consistency. Make sure the curry should be cooked well.

8. Then add cream(its optional) and add the crushed kasuri methi & stir again. Switch off the fire.

Note*- If serving immediately, then add the cabbage koftas. if serving later, then reheat the curry/sauce and then add the cabbage kofta.

9. Serve the hot cabbage kofta curry goes with rotis, naan and steamed rice or jeera rice. Garnish with coriander leaves before serving the cabbage kofta.