Vegetables in garlic sauce

   I dont know why, but recent times i have grown addicted to chinese  cooking  a lot.  Hence comes this preparation.  Personally speaking I am an garlic-luver, for I can be the only person who visits to ' THE CHUTNEYS' (Authentic vegetarian restaurent at Hyderabad which has an wide range of idly and dosa platter) and order an 'garlic dosa'   :)  :)  So this luv for garlic had even more triggered the 'chinese' part in me!

 When I read about this preparation in one of cookery books, I cannot wait to try hands on them.  But, at the sametime I was soo worried about addition of 'n' number of sauces into it.  So, I restricted them to chilli sauce alone.  Tried replacing tomato sauce with home-made tomato puree, and yes the magic worked.  The final preparation tasted entirely chinese!

Chilly kabuli chana

     Yes, as the tittle goes this is an Indo-chinese fusion gravy.  Imagine our favourite chana masala, replacing regular gravy base by  chinese sauces and an touch of tofu pieces...  The result was awesome.  My husband luved to have it with roti, the gravy was somewhat dry type and melted in our mouth.  Is an definite try for roti luvers.

Pindy choley

Pindy choley is an dry chana side-dish originating from Rawalpindi (in Pakistan)  The difference between normal choley is that it uses the addition of tea masala (which is to give dark colouration to choley) and also eliminates the use of onion-tomato combo (unlike normal choley which makes use of these  combo)

Ingredients required

To prepare potli/muslin cloth tie-up

• 1 tsp tea powder
• 1/2 tsp whole cumin
• 1/2 tsp whole peppercorn
• 1-inch cinnamon piece
• 2-3 cloves
• 2 green cardamons
• 1 star anise
• 2-inch ginger piece
• 1 crushed bayleaf

Spice mix

• 1 tsp choley masala
• 1/2 tsp aamchur powder
• 1 tsp chilly powder
• 1 tsp dhanya powder
• 1/2 tsp jeera powder
• 1 tsp salt
• 1/2 tsp garam masala

other

• 1 cup chickpeas , soaked overnight
• 4-5 garlic pods, finely sliced

Method

Arrange ingredients for potli in muslin cloth.. tie them up

Introduce muslin cloth into pressure cooker where chick peas are laid.  Pressure cook for three whistles, and u can see that chickpeas turn into dark brown colour.

Discard water and muslin cloth.  Keep chickpeas aside.  Meantime, heat oil in kadaai, introduce all spice mix and garlic pieces

Add in boiled chickpeas and  cook for ten minutes simmer flame.  Serve hot with paranthas/roti.

Hmm.. very yummy and tasty too!!

Vegetable taka tak

What is taka tak??  Taka tak is the name derived from the Lahorean dish 'mutton taka tak'  This entire dish was made from large tawas and using metal spatulas, which on cooking made the sound familiar to 'taka tak' and hence the name.  Here i substituted Mutton mince with vegetable mince(pressure cooked set of vegetables and mashed to form mince-like structure) and regular spices and dish came out quite well... So friends,,, are u ready for a taka-tak?? ;)  ;)

Ingredients required

• 4 tsp finely chopped onions
• 1/2 cup green peas
• 1 green chilly, finely chopped
• 2 tsp of mint leaves, finely chopped
• 1/2 cup of finely chopped, deskinned tomatos (Boil tomatos in hot water for five minutes and remove skin)
• 1 tsp ginger-garlic paste
• 1 tsp salt
• 1 cup of mixed vegetables like potato, carrot, beans, cauliflower etc
• 1 tsp garam masala
• 1 tsp chilly powder
• 1 tsp dhanya powder
• 2 tsp hung yoghurt
• 1/2 tsp haldi/turmeric
• 1 tsp salt
• 2 tsp finely chopped coriander leaves
• 4-5 tsp of butter
• Few onion rings, to garnish

Method

In a large tawa, place onions, green peas, green chilly and mint leaves.  Cook for sometime.

Then add tomato pieces, ginger-garlic paste and salt

After ten minutes on simmer flame, add pressure cooked vegetable mince and using two metal spoons crush them to integrate with pre-added ingredients.. so there goes takaaaaaaatak

Furthur add remaining spices like garam masala, chilly powder, yoghurt, dhanya powder and coriander leaves.  

Finally add butter and close lid... cook on a simmer flame

Garnish with onion rings and serve hot with paranthas/roti

Spicy and creamy too!!!

Kandhe ki tarkari

This gravy is mildly spiced as it is cooked with veggies & onion-garlic sauce

Ingredients required

To make paste

• 4-5 sprigs of spring onion (bulb alone)
• 10 garlic pieces
• 3 tsp oil

other

• 1 tsp whole jeera
• 1/2 cup of chopped green part of spring onions
• 2 cups of finely chopped vegetables like radhish, carrot, cauliflower, peas
• 1 tsp of salt

Method

Grind onion  bulb, oil  and garlic to form paste

In a kadaai, add paste, jeera and green part of spring onions.  Saute well.

Add other veggies and cook till done. Adjust salt and garnish with coriander leaves

Kadaai Kobhi Recipe | Maharashtrian Baby Cabbage Dry Sabzi | Easy Indian Cabbage Stir Fry

Kadaai Kobhi is a simple yet flavourful Maharashtrian-style dry sabzi prepared using tender baby cabbages, aromatic spices, curd, and onions. This easy Indian cabbage stir fry is perfect to serve with dal rice, sambhar, rassa, or soft rotis.

The mild crunch of baby cabbages combined with garam masala, jeera, dhaniya powder, and green chillies gives this dish a comforting homemade taste. The addition of dahi adds a subtle tanginess and helps coat the cabbage beautifully with spices.

This quick and healthy cabbage recipe is ideal for busy weekdays

Ingredients Required

• ½ tsp jeera (cumin seeds)
• 1 green chilli, roughly broken
• 4 tsp finely chopped onions
• 2 tsp dahi (curd/yogurt)
• 10–12 baby cabbages
• Salt to taste
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp dhaniya powder (coriander powder)
• 1 tsp jeera powder (cumin powder)
• A pinch of haldi (turmeric powder)
• Coriander leaves and lemon slices for garnish
• 3 tsp oil

Method

Heat oil in a kadaai and add jeera seeds. Allow them to crackle before adding the broken green chilli and chopped onions. Sauté until the onions turn light golden brown.

Next, add turmeric powder, chilli powder, dhaniya powder, jeera powder, garam masala, and salt. Mix well and stir in the dahi to create a flavourful masala base.

Add the baby cabbages and gently coat them with the masala. Cover and cook on low flame for about 15 minutes, stirring occasionally, until the cabbages become tender and well cooked.

Garnish with fresh coriander leaves and serve hot with dal rice, sambhar, rassa, or rotis.

  

Kadaai Kobhi is a simple yet delicious Maharashtrian-style dry sabzi that brings together the goodness of baby cabbages and aromatic Indian spices. Its comforting flavours and quick preparation make it a perfect everyday side dish for both rice and roti meals.