Bored of cooking simple chole with the same old basic masalas along with channa masala… today I tried the bhature chole… my sister shared her recipe with me and it turned out tasty. To get that deep blackish brown colour, I cooked my chole in a iron kadai and left it for a couple of hours…
Methi is one of my husband’s favourite green vegetable. My daughter likes methi is form of parantha and my husband as sabzi. Here, is a simple methi sabzi which goes well with roti and/or rice.
Once, my dietician told me that bottle guard is such a rich vegetable for weight watchers. It directly fights fat deposits in the body and there are so many weight reduction medicine in the market which have bottle guard extract as their main ingredients. I don’t know how much this is true and kind of believed her and try to include bottle guard in my diet at least twice a week – bottle guard payasam, soup, sabzi and kofta. Here, is kofta sabzi.
I made this once as a filling for Aloo sandwich and it became an instant hit with my husband and daughter. Now, they ask me to make this as a side dish for chappati / roti. Its a very simple, easy and quick recipe and can be used as a filling for parantha, sandwich and samosas. I make it really spicy and tangy.
Punjabi Chole is a spicy north Indian main course recipe which can be had with rice, pulao, roti or parantha. Its very simple and quick to make. I, personally, like to use onions for garnishing than in gravy. When I googled about the properties of kabuli channa, I learnt that Chickpeas are source of carbohydrate, vegetable protein and soluble fiber. They contain lecithin a type of fat that reduces cholesterol and improves memory. Very rich in mineral that helps to treat fibromyalgia and weakness. It is said chickpeas must be present in the diet at least twice a week.
Paneer Butter Masala is my daughter’s favourite side dish for roti. When ever we eat out… my little one would order for PBM and would make sure that the order is for spicy gravy and the gravy should be really red in colour as she thinks that pale yellow / orange gravy will be sweet in taste. I took this recipe from here and made very little changes and my daughter simply loved it. I make this recipe without cream.
The best way to give green leafy vegetable to kids is to hide them in some recipe. My little angle won’t have methi, palak, batua or sarson sabzi. So, I started adding it to the dough and she would simply love it. She can go on having any green parantha and calls all green paranthas as methi parantha. I am very happy since she started have these green leafy vegetable in some form.
Soya is a very good source of protein. It contains more protein than Egg, Meat, Wheat and Milk. Helps in prevention of blood pressure, controls hypertension and is also excellent as part of low-calorie diet for weight watchers.
Come winter… and vegetable market is so full of sarson and other greens… both me and my husband were born and brought up in Delhi… and we would eagerly wait for the winters (love Delhi winters) and my husband would go shopping sarson and methi greens every weekend and he would buy so many bundles that the look of it would make me go dizzy.. It is believed that saag should be prepared a day early, (infact, it can be kept in fridge for 2-3 days) and tadka should be given the next day… or the day you want to enjoy your saag.
This is so simple to make that there won’t be a single soul who wouldn’t know how to make it. I like to keep it simple and easy without much masalas and I personally hate to put rajma masala. This is typically my weekend dish.
Well, my husband is a good cook. He never goes by books always follow his instincts. He has come up with lots of tasty dishes just by accident while experimenting. I won’t say this particular dish is new but he made this with eyes and nose (if I may say so)… I mean just looking at the colour he added ingredients … though basic. And I must admit it turned out good.