Aloo - Simla Mirch Masala

Another post to Blog Hop Wednesdays by Radhika, from Gayatri's Cook Spot . Apart from Potato Sticks I even choosed Potato and capsicum Masala from Gayatri's space and easy and tangy flavored side dish which aptly goes with phulkas or pooris. I have done some alterations from the original recipe...

Lauki Raita

Frankly speaking I am not a Lauki lover neither knew the taste of lauki before last year. It was just when I started eating Lauki Kofta I taught of trying it in 

various dishes... & Lauki Raita is a best complement with roti's & parant's...

Green Peas & Potato in Mint Gravy

OMG I am so late to post for my own hosting event :( Actually these days I am really busy with my new job and I hardly get time to update my blog. Well today after a long  time I am sitting in front of my laptop to update and add this recipe to the ongoing event EP-Series ~ Mint & Coriander Seeds. :) 

Matar-Paneer

Before I have posted Matar-Paneer with Peanut gravy. Today I have prepared the Matar-Paneer in different way. And it tastes awesome.

Jeera Aloo served with Poori's

An Easy, Simple & Tasty dish with few ingredients...

Mixed Veg Curry

It's almost the end of winter and end of finding variety of vegetables in the market... Tough these days we can find every kind of vegetables canned and exported... But can't get the freshness any more. Have to wait for next 8-10 months to get  these vegetables again in the market :)

Mixed Vegetable Curry is best with Roti, Naan, Parante, Kulcha's etc.

Dal Panchratan-Too Nutritious

Dal Panchatran... Pachatran because it consist of 5 different kinds of pulses in it. Rajma,Chick Peas, Bengal Gram,Moong Dal and Lobiya (Black eye Peas). Just while surfing about lentils/dals I found three variety of it - lentils, beans and peas. Legumes and Pulses are a natural source of protein, high in fibre and low in fat. They have a wide range of flavours and textures and form a large part of the Indian daily diet.

They are eaten either whole (with the skin still intact) or split in half (with or without their skins). The term "dal" refers to a bean or lentil which has had the outer husk removed and the remaining lentil is then split. This ensures a quicker cooking time and a softer, creamier texture when cooked.

Kadhi-Chawal uuummm...

Kadhi is one of the best dish I love from Gujarati cuisine. It is a spicy dish whose thick gravy is based on Besan and contains vegetable pakoras(I used potato), to which sour yogurt is added to give it little sour taste. I love it with simple plain rice.

Kadhi Chawal ummmmmm yuuuummmmm...

Ingredients

Pokoras:

Besan - 1 cup

Onion - 1 Medium

Potato -1 Medium

Baking powder - 1/4 tsp

Baking Soda - a pinch

Ginger Crushed -1/4 tsp

Carom Seeds - 1/2 tsp

Garam Masala -1/2 tsp

Coriander Powder -1/2 tsp

Green Chilli's - 3 finely chopped

Salt

Oil to deep fry

Kadhi:

Besan - 1/4 cup

Curd - 1 & 1/2 cup

Turmeric Powder -1/4 tsp

Chilli Powder - 1 tsp

Water - 2 cup

Salt

Tempering:

Oil - 2 tbsp

Cumin Seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Dry Red Chilli - 3

Curry Leaves -12-15