Sukhi Arbi Ki Sabzi / Colocassia Stir Fry In Indian Spices / Vegan

Arbi is also called Eddo, taro and Colocasia. Sukhi Arbi ki Sabji is a dry Indian vegetable dish relished with Chapati/Roti/Naan This recipe is very easy to cook and could be accompanied by any main dish.It is usually eaten during or after fasting on holidays.

Sukhi Arbi Ki Sabzi / Colocassia Stir Fry In Indian Spices

Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes
Servings: 4

Ingredients:-

Colocassia (arbi):-500 grams
Green chillies :- 2 (optional)
Oil:- 4 Tbsp
Carom seeds / Ajwain:- 1/2 Tsp
Turmeric powder/ Haldi:- 1/2 Tsp
Coriander powder / Dhaniya powder:- 2 Tsp
Red chilli powder/ Lal Mirch:- 1 Tsp
Dry mango powder / Aamchur:- 1 Tsp
Salt to taste
Lemon Juice Of 1 Lemon

Fresh coriander leaves :- 1/2 of small bunch (optional)

Procedure:-

1) Wash the colocassia thoroughly.

2) Pressure cook in a vessel over water for 2 whistles. Make sure the colocasia is cooked but not overcooked.

3) Remove and peel the colocasia. Cut into small cubes. Keep aside.

4) Heat oil, add Carom seeds/ajwain, chopped green chillies and arbi.

5) Add turmeric powder, coriander powder, red chilli powder, amchur powder and mix well.

6) Reduce heat, cover and cook for five minutes.

7) Add salt, juice of lemon and mix.

Add chopped coriander leaves (if using). Remove from heat and keep it covered for a while before serving.

Enjoy:)

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Indian Style Tofu Masala Fry / Vegan Recipe (Step By Step Pictures)

This is absolutely the best way to eat tofu, especially for first timers. This simple meatless stir-fry of tofu has a subtle yet addictive flavor ,perfect for a weeknight meal and can be served over steamed rice for a satisfying vegetarian dinner.

How To Make Indian Style Vegan Tofu Masala Fry

Preparation Time:- 10 Minutes
Cooking Time:- 10 Minutes
Serves:- 2-4

Ingredients:-

Oil:- 3-4 tbsp
Cumin seeds/ Jeera:- 1 tsp
Mustard seeds/ Rai:- 1/2 tsp
Ginger:- 1 tbsp (chopped finely)
Garlic:- 1 tbsp (chopped finely)
Onion:- 1 medium (Cut lengthwise)
Tomato:- 1-2 medium size (pureed)
Salt as per taste
Turmeric powder or haldi:- 1 tsp
Red chilli powder:- 1/2 tsp
Garam Masalapowder:- 1/2 tsp
Tofu,firm(drained , washed & Cut into cubes):- 1 1/2 or 2 cup
Soy sauce:- 1 tbsp
Tomato ketchup:- 1 tbsp

Procedure:-

1) Heat oil in a pan..when hot add cumin & mustard seeds, allow it to splutter.

2) Add ginger & garlic and saute it for 1 minute.

3) Add onion and fry until they are translucent. Add tomato puree and all the spices ( salt, turmeric, red chilli powder & garam masla)

4) Mix everything well and cook for 3-4 minutes.

5) Add soy sauce , tomato ketchup and tofu , mix everything well.

6)Cook for at lest 2-3 minutes..

Serve hot..:)Enjoy

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Tips:-

1) Always prepare this dish at least 1-2 hours in advance so that there is enough time for the tofu to absorb all the flavors.

2) You can fry the tofu in little bit of oil before adding to the sabzi/stir fry. ( this step is optional).

3)Use firm or extra firm tofu for our simple tofu recipes. If your tofu seems too soft, wrap in a dishtowel or paper towels, and press it with a brick or book or something heavy to squeeze out excess water, for 5 - 10 minutes

4) Any leftover stirfry can be stored in a air tight container in the refrigerator.

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Mushroom Curry

This recipe calls for white mushrooms but you may make this with almost any seasonal mushrooms. Whichever kind you get, cut them into large, chunky pieces so they do not get lost in the sauce.

Ingredients:-
Fresh ginger (peeled and chopped):- 1 1/2 inch piece
Onion small (peeled and chopped):- 1
Garlic (peeled and chopped):- 3 cloves
Fresh large mushrooms:- 1 pound
Vegetable Oil:- 6 Tbsp
Plain yogurt:- 3 Tbsp
Tomato paste:- 1 Tsp
Ground coriander:- 2 Tsp
Salt:- 3/4 Tsp
Cayenne Pepper:- 1/8 or 1/4 Tsp
Chopped Fresh Cilantro:- 2 Tbsp

Procedure:-

1) Put the ginger, onion and garlic into the container of an electric blender along with 3 tbsp water and blend until smooth.
2) Wipe the mushrooms with a damp cloth and cut them into halves or quarters , depending upon the size.
3) Put 3 tbsp of the oil in a non stick frying pan ans st over high heat. When the oil is hot, put in the mushrooms.Stir fry for 2-3 minutes or until the mushrooms have lost their raw look. empty the contents of the pan into a bowl.Wipe the pan.
4) Put the remaining 3 Tbsp oil into the pan and set over high heat.When the oil is hot put in the paste from the blender.
5)Stir and fry for 3-4 minutes until it starts turning brown. Add 1 tbsp of yogurt and fry for 30 seconds.Add another tbsp of yogurt and fry for 30 sec . Do this third time.
6) Now put in the tomato paste and fry for 30 seconds.
7) Put in the ground coriander and stir once or twice.
8)Now put in 1 1/4 cups water, the mushrooms and their juices, salt and cayenne pepper.Stir and bring to a simmer.
9)Turn the heat to low and simmer for 5 minutes. Sprinkle the cilantro over the top before serving.
Serves 4..
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Fresh Red Chutney with Almonds (Lal Chutney)

This is the chutney that is traditionally served with "Hamburger" Kebabs. You can serve it with any meals. Instead of fresh, hot red chilies, a combination of red bell pepper and cayenne pepper is used here.You may use the former, if you wish. It will be much hotter. Also, walnuts may be used instead of the almonds. Both would be traditional and authentic.

This chutney may be kept in the refrigerator ( well covered) for a few days.


Source:- Madhur Jaffrey's Quick and Easy Indian Cooking

Ingredients:-
Large Red Bell Pepper:- 1/2 (seeded and coarsely chopped)
Fresh Mint Leaves:- 20-30 ( coarsely chopped)
Fresh lemon juice:- 2 Tbsp
Garlic:- 1 clove( peeled and coarsely chopped)
Cayenne pepper:- 1/2 Tsp
Salt:- 1/2 Tsp
Freshly ground black pepper
Blanched , chopped or slivered almonds:- 1 Tbsp
Chopped dill (optional):- 1 Tsp

Procedure:-

1)Into the container of an electric blender, put the red pepper, mint , lemon juice, garlic, cayenne, salt 7 black pepper in the order listed. Blend until smooth.

2)Add the almonds and blend again. A few bits of almonds can be left unpulverized.

3) Pour into a bowl and check for seasonings. You may now mix in the dill, if you wish.

Serves 8
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Fresh Okra With Peanuts (Bhindi Nu Shaak)

I am a big fan of okra..and when i saw this recipe in Betty Crockers Indian Home Cooking cookbook i immediately decided to give it a try and it came out delicious and this is the easiest way you will ever make your bhindi/okra ki sabzi..

Ingredients:-

Peanut or vegetable oil:- 1 Tbsp
Cumin seeds:- 1 Tsp
Fresh Okra, stem ends removed:- 1 pound
Dry roasted unsalted peanuts, coarsely chopped:- 1/4 cup
Chopped fresh cilantro:- 1/4 cup
Sugar:- 1 Tbsp
Salt:- 1 Tsp
Ground cumin:- 1 Tsp
Red pepper/cayyenne:- 1/2 Tsp
Turmeric powder:- 1/4 Tsp

Procedure:-

1)Heat oil in wok or 12-inch skillet over medium heat. Add cumin seeds; 10 to 15 seconds

2)Add remaining ingredients; stir-fry 2 to 3 minutes. Reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally, until okra is tender.

Enjoy:)

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Besan Wali Beans Ki Sabzi (Beans With Chickpea Flour)

I love to try new way for preparing any veggie than the usual ones..Mostly i make Aloo Beans as they are fast and easy but i wanted to try no potato version..I got an idea from the recipe Bhooni Hui Shimla Mirch (Green Pepper stir fry) & it was an instant hit..Made it and loved it and here i am sharing this wonderful no potato recipe with all my friends..Enjoy and please share if you have any ideas of your own too..

Ingredients:-

Oil:- 2 Tsp
Cumin seeds:- 1 Tsp
Onion:- 1/2 (chopped)
Beans:- 2 cups(cut into pieces)
Salt
Red chilli Powder:- 1/2 Tsp
Turmeric Powder:- 1/2 Tsp
Garam Masala Powder:- 1 Tsp
Besan/Chickpea flour:- 1/2 Cup ( Lightly roasted)

Procedure:-

1) Heat oil in a non stick pan on a medium heat. When hot add cumin seeds, when they start to crackle add onion.

2) Cook till onions are light brown in color.

3)Add salt, red chilli powder, turmeric powder & garam masala powder, mix everything well.

4) Add beans and mix. Cook it covered till beans are halfway cooked.( stir in between & use some water if required)

5)Add roasted besan/chickpea flour to the beans and keep stiring it till everything is well mixed.Cook again for 2-3 minutes.

Serve it with roti and any curry ...Enjoy:)

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Lauki Ka Raita ( Yougurt With Grated Bottle Gourd )

Raita is made my mixing yogurt, veggies(of your choice) and spices.

This can be served as a simple raita or as a side dish with any traditional meal.Make this as a nutritious and healthy side dish by preparing it with low fat yogurt..


Ingredients:-

Lauki/bottle gourd/ghiya:- 1 cup (Peeled and grated, don't squeeze out the water)
Curd/yogurt:- 1 cup
Toasted cumin powder:- 1 Tsp
Black Salt:-1/4 Tsp
Black Pepper;- 1/4 Tsp
Salt
Coriander Leaves(chopped):- 2 Tbsp

Procedure:-

1)Peel and grate the lauki, keep it aside, don't squeeze out the water

2)Add 4 cups of water in a pan along with the grated lauki. Boil it on the medium heat for about 4-5 minutes.

3) Drain the lauki from the water and squeeze out all the water by pressing it between your palms.

4)Take a bowl add curd, grated lauki , spices and coriander leaves..Mix everything well..This will the thick raita but if you like you can add some water/milk or make desired consistency.

Serve it chilled with any meal..Enjoy:)






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Black Chickpeas With Potato/ Aloo Kala Channa

This is a great recipe for a lunchbox, picnics or long travels..As the recipe doesn't use any onions and tomatoes so this sabzi can last longer in the summer weather and is best enjoyed with pooris, raita and pickle.


Ingredients:-

Boiled Channa/Black Chick Peas:- 2 Cups
Oil:- 2 Tbsp
Cumin Seeds:- 1/2 Tsp
Mustard Seeds:- 1/2 Tsp
Potato:- 1 (Peeled & chopped)
Salt:- 1/2 Tsp
Turmeric:-1/2 Tsp
Red Chilli Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Coriander Powder:- 1 Tsp
Chaat Masala:- 1/2 Tsp
Channa Masala:- 1/2 Tsp

Procedure:-

1)Heat the oil in pan/kadai, when hot add cumin, mustard seeds, when they start to crackle add potato. Fry for 3- 4 minutes until potato are slightly brown.

2)Add Salt, turmeric, red chilli powder, garam masala and mix everything well.

3) Add bolied channa & cook for 2-3 minutes (use 1-2 tbsp of water if needed).

4)Add Coriander powder, chaat masala, Chana Masala.Mix everything and garnish it with coriander

Serve warm with rotis as a side dish...Enjoy:)

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Bandgobhi aur Gajjar ka Raita (Cabbage and Carrot raita)

Raita have always been a part of any tradition Indian meal..It can be served as a side dish alongwith chutney and salad. This recipe has great mix of flavors.


Source:- Mridula Baljekar's Balti Cookbook

Serves 4-6

Ingredients:-

White Cabbage( Finely grated or Chopped):- 100g /4 oz
Carrots(grated):- 100g/ 4oz
Onion(preferably red & finely chopped:-75 g/ 3oz
Green Chili(seeded & finely chopped):- 1
Coriander Leaves(finely chopped):- 30 ml/ 2 Tbsp
Thick Natural Yogurt:- 150g / 5 oz
Bottled Mint sauce:- 10ml/ 2 Tsp
Sugar:- 5ml/ 1 Tsp
Salt to taste
Roasted Salted Peanuts, lightly crushed:- 25g/1oz

Procedure:-

1)In a bowl combine the first five ingredients.
2)Beat the yogurt with a fork until smooth.
3)Mix in the mint sauce and sugar, then add to the cabbage mixture.
4)Cover and chill.
5)Stir in the salt and peanuts just before serving.

Enjoy:)






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Mooli (White raddish) Bhurji

Mooli is also known as white Raddish or Diakon .It has very sharp & tangy flavor. It contains Vitamin C , Potassium & calcium. You can eat it raw( salad )or cooked..My most favorite way of eating the mooli is in Mooli paratha..

This is my entry for FIC-WHITE hosting by Kitchenflavours..




Ingredients:-

Mooli(grated):- 2 cups
Oil:- 1 tbsp
Cumin Seeds:- 1/2 tsp
Mustard Seeds:- 1/4 tsp
Curry leaves:- 2-3
Ajwain(Carom seeds):- 1/4 tsp
Onion(chopped finely):- 3/8 cup
Ginger(Chopped finely):- 1 tbsp
Green Chilli:- 1
Peanut:- 2 tbsp
Lemon juice of 1/2 lemon
Red chilli powder:- 1/4 tsp
Garam Masala:- 1/2 tsp
Salt as per taste
Cilantro or coriander for garnish

Procedure:-

Grate the mooli & squeeze out all the juice by pressing it between your hands & set it aside..

1) Heat oil in pan, add cumin seeds, mustard, curry leaves & ajwain...Allow it to splutter.
2) Add ginger & green chilli and fry for a minute
3) Add onion and saute till they become translucent.
4) Add salt, red chilli powder, garam masala & mix well.
5) Add mooli & saute till its cooked( It take 4-5 minutes)
6) Mix lemon juice & peanuts in the bhurji.

Serve hot with any paratha & curd..Enjoy:)

If you like the recipe plz leave your comments..






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