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Monday, May 26, 2014


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Aloo Methi Subzi:   For more Video recipes Subscribe here
Today’s recipe is Aloo aur Methi Ki Subzi, a classic north Indian  dish made with potatoes, aromatic fenugreek leaves and a combination of aromatic spices..!
Methi leaves has a strong flavor with slight tangy...bitter taste and has proven to lower blood sugar level in diabetics. 
This very popular dry subzi is very easy to prepare and goes well with hot rotis, chapatis or phulkas. 
·         Methi leaves chopped           - 1 big cup
·         Aloo / potatoes                    - 1 big
·         Oil                                        - 2 tbsp
·         Cumin                                  - 1 tsp
·         Tomato                                - 2
·         Green chilly                          - 1
·         Turmeric pwd                        - ¼ tsp
·         Red chilly pwd                      - 1 tsp
·         Coriander pwd                      - 2 tsp
·         Cumin pwd                           - ½ tsp
·         Lemon juice                          - 1 tsp
·         Salt to taste
·         Fresh coriander leaves
1.     Wash and chop methi leaves.
2.     Heat oil in a frypan.
3.     Add cumin and wait to splutter.
4.     Add onion, green chilly slices and saute till transculent.
5.     Add mashed tomato and cook for a minute.
6.     Add turmeric pwd,  red chilly pwd, coriander pwd, salt, cumin pwd and fresh coriander leaves.
7.     Stir well.
8.     Add the chopped methi leaves and combine the masalas.
9.     Cook covered in low medium flame for 2 to 3 mins.
10.  Now add the cooked and sliced aloo / potatoes and combine well. (you can also add a tsp of sugar to the curry to enhance the taste)
11.  Cook further for 2mins.
12.  Turn off flame.
13.  Add lemon juice and stir.
14.  Garnish with freshly chopped coriander leaves.
15.  Yummy dry Aloo Methi Subzi is ready. 
( we can also prepare this subzi with gravy. Add a a tbsp of fresh cream and garlic flavored besan flour mixed in ½ cup of water and mix well)
16.  It goes quite apt with hot phulkas or rotis.
17.  Enjoy this subji with chapatti or as a filling for bread..!
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Tuesday, May 20, 2014


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Bean Sprouts Stir Fry: 

Today I am sharing another quick & easy stir-fry dish made with Mung Bean sprouts. They are the common ingredients in Asian cuisine and is as tasty as it is nutritious. 

Yes, Bean sprouts are a very good source of digestive enzymes, carbohydrates, fiber, iron, calcium and protein.  Although they are most often used to make...

Sunday, May 18, 2014


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Veg Biryani: Like us on Youtube for more Video Recipes
Today’s post is Vegetable Biryani, which is a much loved dish by all. It’s a very tasty, healthy and delicious rice dish of Indian cuisine made with colorful assorted veggies, basmati rice, desi ghee, curd and endless spices. 
This simple recipe is full of tempting flavors and is quick to make and cooks in a single pot. This is my favorite kind of recipe and comes handy to prepare on a...busy weeknight or lazy weekend. 
Try out this easy vegetable biryani recipe at your home today and enjoy..!
·       Basmati rice             - 2 cups
·       Oil                            - 3 tbsp
·       Ghee                        - 1 tbsp
·       Cumin                      - 1 tsp
·       Bay leaf                   - 2
·       Cinnamon                 - 2
·       Cloves                     - 4
·       Cardamom               - 1
·       Saunf                       - ½ tsp
·       Marathi moggu         - 1
·       Onions                     - 2
·       Green chilly              - 1 or 2
·       Ginger garlic paste    - 1 tbsp
·       Mint & coriander leaves chopped       - 1 cup
·       Tomato                    - 2
·       Red chilly pwd          - 1 tsp
·       Saunf pwd                - ½ tsp
·       Garam masala pwd   - 1 tsp
·       Yoghurt                    - 3 tbsp
·       Veggies ( carrot, beans, peas, potato, cauliflower, etc)  sliced  - 1 big cup
·       Biryani masala          - ½ tsp
·       Lemon juice              - 1 tsp
·       Salt to taste
·       Fresh coriander leaves to garnish
1.   Wash and soak basmati rice in water for 5 to 10 mins.
2.   Drain the water completely and set the rice aside.
3.   Heat oil and ghee in a pressure pan.
4.   Add the cumin seeds, bay leaf, cinnamon, cloves, cardamom, saunf and Marathi moggu.
5.   Wait to splutter.
6.   Add the sliced onions, green chilly and saute till the onions turn light golden color.
7.   Add the ginger garlic paste and saute until the raw smell disappears.
8.   Add the finely chopped mint and coriander leaves.
9.   Add mashed tomato and cook till oil separates.
10. Add the red chilly  pwd, saunf pwd, salt and garam masala pwd.
11. Mix well all the masalas.
12. Add yoghurt and combine.
13. Add all the chopped veggies and incorporate well in the masala.

14. Add the soaked and drained basmati rice and mix gently.

15. Add 3 ½ cups of water and stir.
16. Add biryani masala ( this is available in all Indian stores) and lemon juice.
17. Taste and adjust salt and seasonings.
18. Close and pan and allow to cook for one whistle.
19. Now keep the flame in simmer for another 5 to 6 minutes.
20. Turn off the flame.
21. Once the pressure goes off, fluff gently to combine the rice, the spices and the vegetables in the pan.

22. Garnish with freshly chopped coriander leaves, golden roasted cashews and onion slices.
23. Delicious, hot and spicy Vegetable biryani is ready.
24. Serve hot with onion raita, chips, pappad or any curry of your choice.

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