Watermelon Rind Sabzi

Watermelon season being peak now, i wish not to throw even the rinds as there can be something made yummy out of it, earlier i had tried watermelon rind halwa, which came out very well, this time i tried some tangy sabzi which also came out well , tasted just perfect with rotis.

Preparation Time: 15 Minutes
Cooking Time : 20 Minutes
Serves :2

Ingredients :

Water melon Rind - 2 medium cups - Peeled and chopped
Jeera - 1 tsp
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1/2 tsp or accordingly
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Asafoedita - a pinch
Oil
Salt

Method:

Pressure cook the rinds for 15 mins or upto 3 whistles without water. Heat oil in a pan, splutter jeera, then add ginger garlic paste, saute for few seconds, then add the cooked rind along with all the other ingredients anc cook in medium flame for 5 minutes or untill all the water is absorbed. Serve hot with rotis or rice.

Tip: Do not pressure cook rinds with water as they themselves leave lot of water, so pressure cook them dry.


Luv
Lavanya :)

Luv

Lavanya :)

Paneer Achari / Cottage Cheese in spicy Indian Pickle

This dish came in to existence in my kitchen when i first saw a ready to eat pack of the same sold at Indian Store in US by the versatile chef Sanjeev Kapoor. It was way back in 2007. We were newly wed then and it was first time in Connecticut, as any new bride i was so anxious and excited about starting a new life. My kitchen expertise too were limited. I used to buy ready to eat stuffs and cook em. Today i was just thinking of my fond memories and remembered my initial cooking days filled with loads of trial and error, hehe...This is one such dish i tried today by just thinking of its name, had no clue of the ingredients, i used my own way to make it and it tasted amazing. Simple yet sizzling dish, tastes heaven with pita or roti. Now straight to the ingredients and the method :)

Ingredients :

Cottage Cheese / Paneer - 150 gms - Cubed

Indian Mango Pickle - 2 teaspoons ( I used Mango thokku pickle)

Thick Yoghurt - 2.5 tablespoons

Onion - 1 Medium Sized - Finely Chopped

Tomato - 1 Medium Sized - Finely Chopped

Coriander Leaves - 1 tablespoon - Finely chopped

Turmeric Powder - a pinch

Asafoedita - a pinch

Salt 

Oil.

Method:

Mix yoghurt , pickle and paneer thoroughly, marinate for 3 hours. Heat 3 tablespoons of oil in a pan, fry onions until golden brown, add tomatoes. cook for 2 minutes. Now add marinated paneer along with youghurt mixture. Add turmeric powder and salt. Cook until the gravy thickens. Garnish with chopped coriander leaves. Serve hot with roti or pita.

Tip : Be careful while adding salt, as pickle itself has lot of salt, so just a pinch or two should do. You can add another teaspoon of pickle if you want it more spicy :)

This dish goes to Flavours of Punjab event hosted by Pari of Cooking Good Food and Nayna of Simply.Food .

Pumpkin Stir Fry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

Pumpkin  - 2 cups - Peeled and Cut in to cubes

Mustard Seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Turmeric Powder - 1 teaspoon

Dry Red chilli  - 2

Fresh Gated Coconut - 2 tablespoons

Asafoedita - a pinch
Coriander leaves - 1 tablespoon -  finely chopped

Salt

Oil

Method:

Heat oil in a thick bottomed pan, add 1 tablespoons of oil.Add mustard seeds, let it splutter,then add urad dal and dry red chilli, fry until golden brown, now add the cut pumpkin and rest of the masala's except salt. Cook on low flame until its cooked, now add salt and grated coconut. Cook on low flame for few more minutes. Garnish with coriander leaves. Serve hot with rice.

Tip: Cover the pan while cooking, this way it cooks faster. You can add a cup of water if the vegetable sticks to the pan.

Congratulations to Neha  of Homely Food on her successful event completion. Thanks for the lovely thank you card :)

Aloo Saunfwale / Baby Potato seasoned with fennel

Fennel Seeds have been used widely in indian cuisine, today i was browsing wikipedia to know more interesting facts abou this seed. They seem to have various medicinal properties. Including fennel in our regular diet leads to improved eyesight, reduced hypertension, increased milk flow in lactating women and also reduces cough to some extent.

It always gives an exotic flavour to the dish we prepare. I have made one such exotic flavourful dish with a combination of potatoes and fennel seeds, lets hit the recipe :)

Preparation Time: 15 Minutes

Cooking Time : 10 Minutes

Serves : 2

Ingredients:

Baby Potatoes - 1/4 kg - Boiled and peeled

Fennel Seeds - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Red chilli Powder - 1 teaspoon

Coriander Powder - 1 teaspoon

Yoghurt 1 2 tablespoons

Oil

Salt

Method: 

Slice the baby potato in to half, heat oil in a pan, add turmeric powder, redchilli powder and the boiled potatoes, saute on low flame for 2 minutes, now add coriander powder and salt, saute for another minute. Add finely crushed fennel seeds and saute for 2 more minutes. Finally add yoghurt and cook on low flame until the potato absorbs all the yoghurt. Garnish with coriander leaves. Server hot !!

Tip: Large potatoes can also be used instead of baby potatoes

I am sending this recipe to Cooking with Fennel Seeds hosted by Priya, Kids Delight hosted by Pari and Kids Menu Event hosted by Neha.

Carrot Peas Stir Fry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

Carrots  - 2 cups -Cut in to cubes

Peas - 1/2 cup

Mustard Seeds - 1/2 teaspoon

Urad dal - 1 teaspoon

Turmeric Powder - 1 teaspoon

Dry Red chilli  - 2\
Fresh Gated Coconut - 2 tablespoons

Asafoedita - a pinch

Salt

Oil

Method:

Heat oil in a thick bottomed pan, add 1 tablespoons of oil.Add mustard seeds, let it splutter,then add urad dal and dry red chilli, fry until golden brown, now add the cut carrots and peas and rest of the masala's except salt. Cook on low flame until carrot and peas become soft, now add salt and grated coconut. Cook on low flame for few more minutes. Serve hot with rice.

Tip: Cover the pan while cooking, this way it cooks faster. You can add a cup of water if the vegetable sticks to the pan.

Beetroot Fry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

Beetroot  - 1/4 kilo

Mustard Seeds - 1/2 teaspoon

Urad dal / Black gram - 1 teaspoon

Turmeric Powder - 1 teaspoon

Dried Red chilli  - 2

Hing / Asafoedita - a pinch

Salt

Oil

Method:

Wash and cut beets in to small cubes. Heat oil in a thick bottomed pan, add mustard seeds, let it splutter,then add urad dal and red chilli fry until golden brown, now add the cut beets and rest of the masala's except salt. Cook on low flame until beets becomes soft , now add salt. Cook on low flame for few more minutes. Serve hot with rice.

Besanwale Capsicum / Capsicum cooked in Gram Flour

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

Capsicum  - 1/4 kilo - Finely Chopped

Onion - 1 Medium - Finely Chopped

Cumin Seeds - 1 teaspoon

Red chilli powder - 2 teaspoon (depending on the spiciness)

Gram Flour - 2 tablespoons

Hing / Asafoedita - a pinch

Salt

Oil - 2 tablespoons

Method:

Heat oil in a thick bottomed pan, add cumin seeds, let it splutter. Add onions and sauté until translucent, then add the capsicum and red chilli powder, cook on low flame until the vegetable becomes soft , now add salt and the gram flour and cook on low flame for few more minutes until it coats the capsicum well. Serve hot with rice or roti.

Tip: Do not sprinkle water while cooking, cover and cook the vegetable. Adding Water will make the dish soggy.