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Tag: gobhi

Curry

Khoya Gobhi

March 3, 2016 by Mudita Bhageria

Khoya gobhi is very tasty and rich curry and easy to make.

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Instagram

This is a very colorful curry with fresh ginger mango relish! It’s best served with plain basmati rice#mushroom#okra#curry#rice#mango#mudita’skitchen#recipeon👇

muditaskitchen

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This is a very colorful curry with fresh ginger mango relish! It’s best served with plain basmati rice#mushroom#okra#curry#rice#mango#mudita’skitchen#recipeon👇

23 hours ago

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1/9

#biryani#vegetable#rice#nuts#super yummy #mudita’skitchen.
If you like I will post recipe soon.

muditaskitchen

•

#biryani#vegetable#rice#nuts#super yummy #mudita’skitchen. If you like I will post recipe soon.

2 days ago

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2/9

#paanladdu😋 #recipe #sweetPaan Laddu is a delicious, elegant, quick and rich dessert made with Paan leaves, gulkand, condensed milk and coconut. Fresh Paan leaves and gulkand provides an authentic paan flavor and will wow your guests#recipeonbelow👇

Ingredients
Serves 8
½ cup condensed milk
4 paan leaves
1-1/2 cup coconut powder
⅓ cup Gulkand
Nuts (optional)
Rose Petals
Ghee
Food color - Green

Method
Add condensed milk and paan into a food processor or grinder and grind for about 2 minutes till leaves are crushed (Do not make a paste)
Add 2 or 3 drops of green color and turn the grinder for a few seconds to mix. Keep aside.
Put a pan on slow heat and add 1 tbsp ghee. Add 1 cup coconut powder when the ghee has melted. Keep stirring and roast for about 1 minute on very low heat otherwise the coconut will burn. Keep aside.
Put another pan on slow heat and add condensed milk, paan mixture and mix until thick (about 3 to 5 minutes). Remove from heat.
Add roasted coconut into the condensed milk- paan mixture and mix well to make a dough.
Mix ½ cup coconut and 2 tbsp rose petals in a bowl and keep aside.
Divide paan mixture and divide into 8 equal parts. Take a part and roll it into a flat disc about 2 inch diameter using your palm. Add 1⁄2 tsp gulkand and nuts, if desired.
Roll in your palms to make a laddu. Roll into coconut - rose petal mixture and keep it on a plate.
Repeat to make the rest of the laddus and keep in the fridge for about ½ hour.
To serve, sprinkle coconut and rose Petals on top!

Note: You can cut laddu into 2 or 4 parts and serve.
It will be tastier if you make it on the previous day and serve the next day.
See similar recipes on my cookbook on Amazon

muditaskitchen

•

#paanladdu😋 #recipe #sweetPaan Laddu is a delicious, elegant, quick and rich dessert made with Paan leaves, gulkand, condensed milk and coconut. Fresh Paan leaves and gulkand provides an authentic paan flavor and will wow your guests#recipeonbelow👇 Ingredients Serves 8 ½ cup condensed milk 4 paan leaves 1-1/2 cup coconut powder ⅓ cup Gulkand Nuts (optional) Rose Petals Ghee Food color - Green Method Add condensed milk and paan into a food processor or grinder and grind for about 2 minutes till leaves are crushed (Do not make a paste) Add 2 or 3 drops of green color and turn the grinder for a few seconds to mix. Keep aside. Put a pan on slow heat and add 1 tbsp ghee. Add 1 cup coconut powder when the ghee has melted. Keep stirring and roast for about 1 minute on very low heat otherwise the coconut will burn. Keep aside. Put another pan on slow heat and add condensed milk, paan mixture and mix until thick (about 3 to 5 minutes). Remove from heat. Add roasted coconut into the condensed milk- paan mixture and mix well to make a dough. Mix ½ cup coconut and 2 tbsp rose petals in a bowl and keep aside. Divide paan mixture and divide into 8 equal parts. Take a part and roll it into a flat disc about 2 inch diameter using your palm. Add 1⁄2 tsp gulkand and nuts, if desired. Roll in your palms to make a laddu. Roll into coconut - rose petal mixture and keep it on a plate. Repeat to make the rest of the laddus and keep in the fridge for about ½ hour. To serve, sprinkle coconut and rose Petals on top! Note: You can cut laddu into 2 or 4 parts and serve. It will be tastier if you make it on the previous day and serve the next day. See similar recipes on my cookbook on Amazon

3 days ago

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3/9

Carrot barfi is very tasty especially when served hot in winter. It can be served on any occasion#recipeon👇🏾

INGREDIENTS
Serves : 4 or more
2 pounds carrot grated
½ gallon whole milk
½ cup mawa powder or milk powder
2 tsp cardamom powder
1 cup sugar (Adjust to taste)
Few threads of saffron
½ cup crushed almonds and slices of pistachio (and cashews, if you like)
2 tbsp raisins (optional)
¼ cup of ghee or butter

METHOD
Take a big wide pan and add carrot with milk, add saffron and put on medium heat.
Stir occasionally till milk evaporates (About 1 hour). Make sure milk evaporates fully and no liquid is visible and you have a solid consistency.
Meanwhile, take a tray and apply ghee to bottom & sides, keep aside.
Add mawa powder or milk powder and raisins at this point.
Add ghee/ butter and cardamom, stir for 10 more minutes. Once you smell carrot aroma and see a change of carrot color, it is ready.
Add sugar and mix for 2-3 minutes.
Pour the carrot mixture on the tray.
Spread the mixture, press it and and garnish with pistachio and almond and tap
Set mixture for about 3 to 4 hours or as required till it solidifies
Cut the barfi.
Store in the refrigerator. Will be fresh for about a week.
Can be enjoyed as Halwa also.
Enjoy!

muditaskitchen

•

Carrot barfi is very tasty especially when served hot in winter. It can be served on any occasion#recipeon👇🏾 INGREDIENTS Serves : 4 or more 2 pounds carrot grated ½ gallon whole milk ½ cup mawa powder or milk powder 2 tsp cardamom powder 1 cup sugar (Adjust to taste) Few threads of saffron ½ cup crushed almonds and slices of pistachio (and cashews, if you like) 2 tbsp raisins (optional) ¼ cup of ghee or butter METHOD Take a big wide pan and add carrot with milk, add saffron and put on medium heat. Stir occasionally till milk evaporates (About 1 hour). Make sure milk evaporates fully and no liquid is visible and you have a solid consistency. Meanwhile, take a tray and apply ghee to bottom & sides, keep aside. Add mawa powder or milk powder and raisins at this point. Add ghee/ butter and cardamom, stir for 10 more minutes. Once you smell carrot aroma and see a change of carrot color, it is ready. Add sugar and mix for 2-3 minutes. Pour the carrot mixture on the tray. Spread the mixture, press it and and garnish with pistachio and almond and tap Set mixture for about 3 to 4 hours or as required till it solidifies Cut the barfi. Store in the refrigerator. Will be fresh for about a week. Can be enjoyed as Halwa also. Enjoy!

4 days ago

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4/9

Sambhar is a spicy South Indian lentil typically eaten with Dosa, Idli and Vada. It is very healthy since it contains both lentils and vegetables. It can be taken as soup also recipe on 👇
Ingredients
1 cup toor dal
1 medium zucchini or lauki- finely chopped
1 medium carrot - finely chopped
2 medium tomatoes - finely chopped
1 medium size onion - finely chopped
2 tsp turmeric powder
1 tsp mustard seed
A pinch of hing
2 dry red chillies or to taste
1 green chilli - finely chopped
2 tbsp sambhar masala
2 tsp tamarind (imli) pulp
2 tbsp oil
4 curry leaves
Salt to taste
Method
Rinse the dal and put the dal, turmeric, salt, and 3 cups water in the cooker. Wait until you hear 3 to 4 whistles and then turn off the gas. Leave the cooker alone until it stops whistling - the curry may be uncooked if you don’t do this.
Seasoning
Now, put a fry pan on the gas and add oil. When the oil is heated add mustard seeds, hing, dry chilly, and curry leaves. When the mustard seeds start crackling add onion. Stir for about 2 minute and then add zucchini, carrot, tomato, and tamarind pulp. Stir. Now, add 1 cup of water and cover the lid for about 2 to 4 minutes. Then, add sambhar masala.
Now, add the seasoning to the dal and stir with a whisk. Keep the cooker on the gas for about 5 to 8 minutes if required.
For garnish, use coriander leaves.

muditaskitchen

•

Sambhar is a spicy South Indian lentil typically eaten with Dosa, Idli and Vada. It is very healthy since it contains both lentils and vegetables. It can be taken as soup also recipe on 👇 Ingredients 1 cup toor dal 1 medium zucchini or lauki- finely chopped 1 medium carrot - finely chopped 2 medium tomatoes - finely chopped 1 medium size onion - finely chopped 2 tsp turmeric powder 1 tsp mustard seed A pinch of hing 2 dry red chillies or to taste 1 green chilli - finely chopped 2 tbsp sambhar masala 2 tsp tamarind (imli) pulp 2 tbsp oil 4 curry leaves Salt to taste Method Rinse the dal and put the dal, turmeric, salt, and 3 cups water in the cooker. Wait until you hear 3 to 4 whistles and then turn off the gas. Leave the cooker alone until it stops whistling - the curry may be uncooked if you don’t do this. Seasoning Now, put a fry pan on the gas and add oil. When the oil is heated add mustard seeds, hing, dry chilly, and curry leaves. When the mustard seeds start crackling add onion. Stir for about 2 minute and then add zucchini, carrot, tomato, and tamarind pulp. Stir. Now, add 1 cup of water and cover the lid for about 2 to 4 minutes. Then, add sambhar masala. Now, add the seasoning to the dal and stir with a whisk. Keep the cooker on the gas for about 5 to 8 minutes if required. For garnish, use coriander leaves.

1 week ago

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5/9

This sandwich recipe is a little different from a normal sandwich; usually we add vegetables, but this one has the added protein of dal. And we know that protein gives a good start in the morning! It can be eaten hot or as you like#mudita’skitchen#recipeon👇

Ingredients

Serves: 4

6 slices bread--whole grain, white, or whole wheat (I used whole wheat)
1 cup green or yellow moong dal, soaked for 6 to 7 hours
1 medium onion - finely chopped
1 or 2 green chillies or to taste
1 tsp red chilli powder
Salt to taste
Oil for roasting
⅓ cup coriander leaves
1 tsp ginger and garlic (optional)
½ tsp hing (asafoetida)

Grind the dal with green chillies, ginger, garlic, hing, and make a thick paste (not too watery) and keep aside.
Add onion, salt, red chilli powder, and coriander leaves. Mix and keep aside for about 15 minutes.
Cut the bread into triangles.
Start on medium heat and put the fry pan or griddle on the stove. Spread the oil on the griddle or pan.
Take the batter and dip the bread slices in it and then put on the pan. If the batter is too watery, add more chickpea flour and mix.
Roast on both sides until golden brown.
Enjoy hot with green chutney and tea!

muditaskitchen

•

This sandwich recipe is a little different from a normal sandwich; usually we add vegetables, but this one has the added protein of dal. And we know that protein gives a good start in the morning! It can be eaten hot or as you like#mudita’skitchen#recipeon👇 Ingredients Serves: 4 6 slices bread--whole grain, white, or whole wheat (I used whole wheat) 1 cup green or yellow moong dal, soaked for 6 to 7 hours 1 medium onion - finely chopped 1 or 2 green chillies or to taste 1 tsp red chilli powder Salt to taste Oil for roasting ⅓ cup coriander leaves 1 tsp ginger and garlic (optional) ½ tsp hing (asafoetida) Grind the dal with green chillies, ginger, garlic, hing, and make a thick paste (not too watery) and keep aside. Add onion, salt, red chilli powder, and coriander leaves. Mix and keep aside for about 15 minutes. Cut the bread into triangles. Start on medium heat and put the fry pan or griddle on the stove. Spread the oil on the griddle or pan. Take the batter and dip the bread slices in it and then put on the pan. If the batter is too watery, add more chickpea flour and mix. Roast on both sides until golden brown. Enjoy hot with green chutney and tea!

1 week ago

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6/9

#aloobeans#drysabji#curry#Aloo(potatoes) and green beans is an amazingly delectable combination, and it’s easy to make#recipeon👇🏾

Ingredients
Serves 4

3 medium potatoes - wash and cut each into small sized pieces
1 pound green beans- remove threads, wash, and cut into small pieces
2 green chillies - finely chopped
2 tsp red chilly powder
2 tsp turmeric powder
2 tsp coriander powder
Salt to taste
2 tbsp oil
1 tsp cumin seed
¼ tsp hing
1 tsp amchoor powder
1 tsp fresh coriander leaves

Method

Put the oil into a pan and wait until the oil is heated.
Add cumin seeds and hing. When the cumin seeds are crackling,
Add the potatoes and beans. Mix and then add red chilly powder, green chilly, salt, coriander powder, and turmeric powder.
Stir and cover the lid for about 4-5 minutes or until the vegetables are tender. Keep at low heat and stir often or the curry could burn.
Now, add the amchoor powder and mix. Turn off the gas and cover the pan for 2 minutes.

Garnish with fresh coriander leaves. Serve with paratha and chapati.

muditaskitchen

•

#aloobeans#drysabji#curry#Aloo(potatoes) and green beans is an amazingly delectable combination, and it’s easy to make#recipeon👇🏾 Ingredients Serves 4 3 medium potatoes - wash and cut each into small sized pieces 1 pound green beans- remove threads, wash, and cut into small pieces 2 green chillies - finely chopped 2 tsp red chilly powder 2 tsp turmeric powder 2 tsp coriander powder Salt to taste 2 tbsp oil 1 tsp cumin seed ¼ tsp hing 1 tsp amchoor powder 1 tsp fresh coriander leaves Method Put the oil into a pan and wait until the oil is heated. Add cumin seeds and hing. When the cumin seeds are crackling, Add the potatoes and beans. Mix and then add red chilly powder, green chilly, salt, coriander powder, and turmeric powder. Stir and cover the lid for about 4-5 minutes or until the vegetables are tender. Keep at low heat and stir often or the curry could burn. Now, add the amchoor powder and mix. Turn off the gas and cover the pan for 2 minutes. Garnish with fresh coriander leaves. Serve with paratha and chapati.

1 week ago

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7/9

This is a seasonal pickle and is generally prepared in winter time. I used carrots, green chili and cauliflower but additional vegetables like turnip, ginger, garlic or any other crispy vegetable can be used. This can be made fast in small batches and consumed fresh. If you need to store for longer periods, it needs to be refrigerated. It's very tasty and can be served with any Indian food. Doesn't matter when you want to eat or serve#recipeon👇🏾

Ingredients:
3 medium size carrots - washed and cut bite size and surface dried to get rid of moisture
½ cup cauliflower, washed and cut small size - dried to get rid of surface moisture
4 green chilis, wash and cut bite size - dried to get rid of surface moisture
2 tsp amchoor (dry mango) powder
2 tbsp mustard seeds - crushed
2 tsp coriander powder
2 tsp fennel seed crushed
1 pinch hing/ asafoetida
2 tbsp red chilli powder
2 tsp turmeric powder
2 tsp methi seeds crushed
2 tbsp salt or to taste ( Reduce salt if you want to consume it in less than a week)
4 tbsp mustard/ sarson ka oil (or more if required)

Method:
Take an airtight glass container, sterilize and keep aside.
Take a bowl and mix all dry ingredients.
Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes.
Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices.Now add carrots, green chillies and cauliflower. Mix very well and put in the glass container.
Keep the container in sunlight for 5 day or more.
Achaar is ready!
Enjoy!

muditaskitchen

•

This is a seasonal pickle and is generally prepared in winter time. I used carrots, green chili and cauliflower but additional vegetables like turnip, ginger, garlic or any other crispy vegetable can be used. This can be made fast in small batches and consumed fresh. If you need to store for longer periods, it needs to be refrigerated. It's very tasty and can be served with any Indian food. Doesn't matter when you want to eat or serve#recipeon👇🏾 Ingredients: 3 medium size carrots - washed and cut bite size and surface dried to get rid of moisture ½ cup cauliflower, washed and cut small size - dried to get rid of surface moisture 4 green chilis, wash and cut bite size - dried to get rid of surface moisture 2 tsp amchoor (dry mango) powder 2 tbsp mustard seeds - crushed 2 tsp coriander powder 2 tsp fennel seed crushed 1 pinch hing/ asafoetida 2 tbsp red chilli powder 2 tsp turmeric powder 2 tsp methi seeds crushed 2 tbsp salt or to taste ( Reduce salt if you want to consume it in less than a week) 4 tbsp mustard/ sarson ka oil (or more if required) Method: Take an airtight glass container, sterilize and keep aside. Take a bowl and mix all dry ingredients. Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes. Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices.Now add carrots, green chillies and cauliflower. Mix very well and put in the glass container. Keep the container in sunlight for 5 day or more. Achaar is ready! Enjoy!

2 weeks ago

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8/9

#orzosalad#taste#This is an easy to make and very healthy and tempting recipe. In this recipe, I used colorful vegetables, since I believe that when we eat a colorful dish, our body and mind feel good. It provides varied nutrition to the body and also refreshes the mind. You can also try different variations of this recipe like different pasta or different vegetables. This can be served hot or cold
Excellent dish to provide a kick start to you at lunch time#recipeon👇🏾

Ingredient
2 cups orzo
2 tbsp olive oil
½ tsp garlic - minced
2 cup vegetable broth
1 pound asparagus - cut
2 medium size tomatoes - cut into small pieces or as you like
½ cup almonds - cut sliced
½ lb spinach - wash and cut
½ cup olive
⅓ cup feta cheese (crumbled)
2 tbsp chives chopped fine or use green onion chopped
Salt and pepper as per taste
Any other vegetable as you like

Dressing
2 tbsp virgin olive oil
4 tbsp lemon juice or juice
1 tsp lemon zest
2 tsp minced garlic
Fresh or dry herbs like parsley or basil (as per taste)
Salt/ pepper to taste

METHOD

Take a fry pan, put it on medium flame and add 1 tbsp olive oil. Add orzo and roast till golden brown (about 5 minutes) .
Add vegetables broth and wait until orzo absorbs the broth.
Meanwhile, take another fry pan and put it on medium flame. Add 1 tbsp oil and add garlic and mix for about 30 seconds.
Add asparagus and mix for about 3 minutes. If you want any other vegetables, add at this time.
Add and mix spinach and tomatoes.
Add salt and pepper to taste.
Now add vegetables to the orzo and keep aside.
For dressing, take a wide bowl and add oil, garlic, herbs, lemon juice, lemon zest, and salt/ pepper to taste and mix.
Add dressing to the orzo and mix everything.
Cover with a lid and keep in the fridge for about 3 to 4 hours.
Garnish with chives, green onion, olive and feta cheese.
Enjoy!

Note - if you want to serve hot, don’t put it in the fridge.

muditaskitchen

•

#orzosalad#taste#This is an easy to make and very healthy and tempting recipe. In this recipe, I used colorful vegetables, since I believe that when we eat a colorful dish, our body and mind feel good. It provides varied nutrition to the body and also refreshes the mind. You can also try different variations of this recipe like different pasta or different vegetables. This can be served hot or cold Excellent dish to provide a kick start to you at lunch time#recipeon👇🏾 Ingredient 2 cups orzo 2 tbsp olive oil ½ tsp garlic - minced 2 cup vegetable broth 1 pound asparagus - cut 2 medium size tomatoes - cut into small pieces or as you like ½ cup almonds - cut sliced ½ lb spinach - wash and cut ½ cup olive ⅓ cup feta cheese (crumbled) 2 tbsp chives chopped fine or use green onion chopped Salt and pepper as per taste Any other vegetable as you like Dressing 2 tbsp virgin olive oil 4 tbsp lemon juice or juice 1 tsp lemon zest 2 tsp minced garlic Fresh or dry herbs like parsley or basil (as per taste) Salt/ pepper to taste METHOD Take a fry pan, put it on medium flame and add 1 tbsp olive oil. Add orzo and roast till golden brown (about 5 minutes) . Add vegetables broth and wait until orzo absorbs the broth. Meanwhile, take another fry pan and put it on medium flame. Add 1 tbsp oil and add garlic and mix for about 30 seconds. Add asparagus and mix for about 3 minutes. If you want any other vegetables, add at this time. Add and mix spinach and tomatoes. Add salt and pepper to taste. Now add vegetables to the orzo and keep aside. For dressing, take a wide bowl and add oil, garlic, herbs, lemon juice, lemon zest, and salt/ pepper to taste and mix. Add dressing to the orzo and mix everything. Cover with a lid and keep in the fridge for about 3 to 4 hours. Garnish with chives, green onion, olive and feta cheese. Enjoy! Note - if you want to serve hot, don’t put it in the fridge.

2 weeks ago

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9/9

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