Flavour Diary: Green Recipes

Showing posts with label Green Recipes. Show all posts

Aloo Chutney Pulao | Haryanvi Cuisine | NO Onion Garlic Recipe

Today's recipe is all way from Haryana. Haryanvi cuisine is famous for its simple cooking and its mostly vegetarian.Popular dishes from Haryana include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney. One of the simple recipe from haryana is Aloo Chutney Pulao and it is easy to make and delicious one pot meal.
I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Seema from Mildly Indian .Check out her blog for some interesting recipes. She gave me Potato and Garam Masala as secret Ingredients and i came up with yummy aloo pulao. Check out the ingredients and steps below.

Level: Easy
Total Time: 30mins
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Rice -1.5 cups
Water - 3 cups
Baby potatoes - 10 cut in half
Cardamon - 2
Cloves - 4
Cinnamon stick - 1 inch
Garam Masala Pwdr - 1 teaspoon
Ghee - 3 tablespoons
Salt to taste

Green Chutney:
Coriander leaves/Dhaniya patta - 1 cup chopped
Mint Leaves/Podina - 25- 30 leaves
Green Chilli - 3 cut (to taste)
Ginger - 1 inch
Water - 1 or 2 tablespoons for blending

Directions

Wash and soak the rice for 20 mins.
In a blender add all the ingredients under Green Chutney and make a fine paste and keep aside.
Wash and peel the potatoes and cut in half and keep aside.
In pressure cooker add Ghee/Oil. Once ghee is hot add cinnamon, clove, cardamom and potatoes and fry for a minute and then add blended green chutney and fry for another minute.
Now add drained rice, water, Garam Masala and salt. Mix well and pressure cook for 2 whistles.
Once pressure cooker is cooled, open and mix with fork and serve hot with Raita.

#AlooPulao is going to be part of #shhhcookingsecretly for #HaryanaCuisine

Okra/Bhindi/Ladys Finger Fry with Onions Recipe

Today's recipe Okra/Bhindi/Bendakaya fry is cooked along with onions and some spices and is very simple, quick and easy recipe and goes well with both Rice or Roti.
I love Bhindi and so i do try different versions of recipes, you also check few of my recipes in blog like Crispy Bhindi Fry , Shahi Bhindi , Bendakaya Vellulli Karam(Okra with garlic spice mix) .

If you like watching how its made , click on pic below.

Level: easy
Total time: 30mins

serves:2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Okra/Bendakaya/Bhindi: 15-20
Onion - 1 large
Cumin Seeds: 1/2 teaspoon
Turmeric: 1/4th teaspoon
Garlic Pods: 3 big ones
Chana Dal: 1 tablespoon
Red Chilli Powder: 1 teaspoon (to taste)
Salt to taste
Oil: 2 tablespoons

Directions

Wash, tap dry and set aside the okra's/Bhindi .
Cut the front and back edges of okra and cut in 1/2 inch length.

In a pan add oil and when hot add cumin seeds,chana dal, garlic and Okra.
Fry for 2 mins and add turmeric,salt and on medium low flame fry the okra until all sticky nature of okra is gone.
Now add finely chopped onion and cook on medium low flame until onion turn soft, frequently stir in between.
Once onions are soft add chilli powder and cook for another minute and then add chopped coriander and mix well.
Serve hot and enjoy with roti or rice.

Random yummies

Coconut Moong Dal Halwa

Madeira Loaf Cake

Beetroot Dosa

Ginger Lemon Rice

Madgane (Lentils Dessert)

Gongura Soa kura Palakura Pacchidi Spinach Dil Sour Leaves

Today's recipe is chutney/pacchadi recipe from my scrap book. And this recipe is from mom which i loved it and sharing this today....This pacchadi/Chutney is a combo of 3 greens Spinach(Palakura/palak), Dil leaves(Soakura/Saava) and Sour Leaves(Gongura/Ambaada) and a great source iron,vitamins,folic acid and anti oxidants.
In Andhra Pradesh and telangana, Gongura(sour leaves) is used in making Gongura Pappu(Dal), Gongura Pacchidi(chutney), Gongura Mamusam(lamb curry), Gongura Chicken , Pulihara with Gongura and in many ways and every recipe made with this is super awesome with its sourness and flavour.
We find Gongura at our indian store very rarely and is bit expensive and i just want to relish this green leaves bit more long so for me making chutney/pacchadi and storing it in fridge for a month is good option and adding more greens makes it more power packed chutney.... This pacchadi is served with hot rice and ghee and accomplished with papads or this can be best served as side for any indian breakfasts or main meal...

Level: Easy
Total Time: 20 min

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Sour Leaves/ Ambada/Gongura: 200 gms
Spinach/Palak/ Palakura leaves : 300gms
Dil Leaves/Soakura/Saava: 30gms
Dry Red Chillies: 10
Coriander Seeds: 2 tablespoons
Cumin Seeds: 1 teaspoon
Fenugreek Seeds/Meethi Dana: 1/4 teaspoon
Tamarind/Imli: 1 golf ball size
Salt to taste
Oil: 1 tablespoon

Tempering/Tadka:
Oil: 3 tablespoons
Cumin seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Chana Dal/ Split bengal Gram: 1 tablespoons
Curry Leaves: 1 spring( i used dry curry leaves)

Directions

In a large pan, add 1 tablespoon of oil once it is hot add dry red chillies fry until it changes it colour.
Now add Coriander seeds, Cumin seeds and Fenugreek Seeds and fry until coriander seeds change its colour a bit.
Add all the green leaves one by one and cook until all the leaves are cook and water is evaporated.
Now add tamarind and cook for few secs and turn off the heat and let the mixture cools down.
Once the mixture is cooled down,Add salt and blend it to fine or little bit less to fine paste/chutney.
Tadka/Tempering:
In a pan add oil, once hot add mustard seeds. Once it crackles add cumin seeds,chana dal and curry leaves, once chana dal changes the colour turn off the heat. Now pour the tadka on to the chutney/pacchadi made.

Tips
Adjust your spice level by adding more or less dry red chillies.

#3leafchutney is going to be part of #MFBC under #scrapbookcooking

An InLinkz Link-up

Yummy...Wanna try....let set go....

Try other Yummies

Today's recipe is simple easy dessert to make at home and best for parties, potlucks and any get together. To make it bit healthy i added Avocado and flavour of avocado has ruled the phirni. Make sure that avocado has to be rippen when used.Check out ingredients and direction....

Level: easy
total time: 30 hr

Serves:4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Avocado: 2
Basmati Rice: 1/4th Cup
Milk: 4 cups(1 liter)
Sugar: 1/2 cup(Adjust to taste)
Cardamom Powder: 1/2 teaspoon
Almonds: 10 (crushed)

Directions

Wash and soak basmati rice in water for minimum 20 minutes.Grind rice
In a pan add milk and bring to boil.
Then add mashed avocado, grind rice and cook for 20 minutes on medium flame and stir in between.
Once the rice is cooked add cardamom powder.Crushed almonds and sugar and cook until desired consistency.
Refrigerate the phirni and then serve chilled and garnish with sliced almonds.

Tips

You can use vermicelli instead of ground rice.
Avocado should be rippen when used.

You might be interested in green recipes

Strawberry Spinach Smoothie

Bendakaya Velluli Karam (Okra Dry curry)

ABC Soup

Green Capsicum Chutney

Broccoli Tots

#AvocadoPhirni is going to be part of 81 #foodiemonday #HotandColdRiceRecipes #bloghop recipes

Green Bell Pepper Capsicum Chutney Recipe

Chutnies are very much famous in India,especially South India, here breakfast to dinner chutnies play a vital role. Chutnies are made of nuts, lentils and veggies and here is different yet interesting Chutney with Green Capsicum and sesame seeds(Til). Sesame seeds are used for thickening the chutney.This is easy to make and is always a good option for trying out new flavours for a change...check out my upcoming Red Bell pepper Chutney for some tangy taste and flavour of red bell pepper is overwhelming.
Check ingredients and procedure for Capsicum Til Chutney.

Level: easy
Total time: 15 mins

serves:2-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Capsicum/Green Bell Pepper: 2 Large
Sesame Seeds/Til/ Nuvvulu : 2 tablespoons
Onion: 1 Medium
Green Chillies: 3 (To taste)
Tamarind: golf size ball (or 1/2 tablespoon of tamarind pulp)
Fresh Coriander: 1/4 cup chopped
Oil: 1 teaspoon

Tadka(Optional...i have skipped)
Cumin Seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Dry Red Chilly: 1
Chana Dal : 1 teaspoon
Curry Leaves: 1 spring
Oil: 1 tablespoon

Directions

In a pan dry roast sesame seeds/til until they turn light golden brown and keep a side.
In a pan add oil, chopped onion, chopped green chillies, tamarind and chunks of capsicum and fry until onion turns transparent.Now let the mixture cools down.
In a blender add capsicum mixture and sesame seeds and blend it to smooth paste.

Tadka/Temparing:(this is optional and i have skipped)
In a small pan add oil. Once oil is hot add mustard seeds, once it crackles add cumin seeds,dry red chillies, chana dal and curry leaves and once chana dal turns golden brown remove from heat and pour it on capsicum chutney and mix.

Serve along with Dosa/Idli/ Ponganalu/ Rice.

Tips
You can add peanuts instead of sesame seeds.

Random Yummies

Hyderabadi Kesar Badam ka Harira

Clocks have changed and temperatures is going down gradually with cold breezy winds with little hide and seek sunshine and yes we are really into autumn. Days are going to be worse with winter approaching and in winter. With all these up's and downs in weather the beauty of Scotland changes and adorable in every season of the year.
Now its a season of yellows and oranges all around and losing all green around made me think of something which is green and sooth me to beat the chill, so here is my broccoli soup to say bye bye summer.
Broccoli Almond soup is super easy and to make and needs very few ingredients to go in and full of fiber and proteins with no dairy option. So let's check the ingredients and way to do a healthy soup starter.
Here are few Broccoli Recipes which you might like
Besan Wali Broccoli (Indian Broccoli Fry)
Broccoli Tots
Broccoli Aloo Paratha

Level: easy
Cook time: 10 mins
Prep Time: 10 mins

serves:2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Broccoli Florets: 250 gm
Almonds: 12-14(washed and Soaked overnight) *
Coriander: 1/4 cup chopped
Onion: 1 small
Oil: 1 teaspoon
Water/Vegetable broth: 2cups (As desired)
Cumin Powder: 1/4th teaspoon(optional)
Black Pepper to taste
Salt to taste

*you can almond powder instead or you can microwave the almonds with water for 3 to 4 mins and use it.

Directions

In a pan add teaspoon of oil, when oil is hot add Chopped Onion,broccoli florets,salt and cook for 3-4 mins and then add water/vegetable broth and cook until broccoli is cooked.Let the sauce cools down before blending
In the blender add soaked almonds,broccoli sauce, coriander leaves,black pepper and cumin powder and blend to smooth puree... add water or milk if required for desired consistency and serve.

Random yummies

Hyderabadi Bagara Baingan (Eggplant Masala Curry)

Nimbu ka Achaar / Lemon pickle

Chawal ki Kheer (Rice pudding)

Sweet Corn Halwa

Chocolate Sandesh (Indian Cottage cheese fudge)

Cute Deviled Eggs

Gobi Manchuria

Chegodilu(Chekodi)

#ABCSoup is going to be part of 65 #foodiemonday #Soups #bloghop recipes

Karam podi means spice mix made of different spices and have many variations and names depending on ingredients used. Karam is a telugu word which means Spicy in English. In South India Karam podi's (spice mix powders) are very much popular and are used in everyday cooking. These spice mix can be stored more than a month at room temperature and can be made easily. Freshly made Spice mix enhances the flavour of any curry and can be used depending on our liking.

Vellulli Karam Podi

And today's recipe is Vellulli Karam its a spice mix using Garlic and dals and this is added to fried Okra. If you remember my Crispy Bhindi Fry which is prepared using nuts and spices, is completely different from this. If you are Okra lover you might also like Shahi Bhindi where Okra is cooked in Royal Style gravy.

You might be interested in other Andhra Cuisine Recipes
Ganji(Semolina Soup)
Kakinada Gottam Kaja(Dessert Recipe)
Kodi Guddu Pulusu(Andhra Style Eggs in tangy sauce curry)
Pesarattu(Moong Dal Dosa)
Gongura Mamsam(Lamb in Sour Leaves)

Level: easy
Total time: 30mins

serves:3-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Okra/Bendakaya/Bhindi: 300gm
Salt to taste
Turmeric: 1/4th teaspoon
Oil: 1 tablespoon

Spicy Garlic Mix(Vellulli Karam)
Garlic Pods: 7-8 big ones
Cumin Seeds: 1 teaspoon
Chana Dal: 1 tablespoon
Urad Dal: 1 tablespoon
Dry Red Chillies: 10 big

Directions

Vellulli Karam Podi:
In a pan dry roast urad dal and chana dal until they change colour slightly.
Now add cumin seeds,dry chilli's and Garlic Pods and fry for few more minutes when they change colour slightly.Turn off the flame and let the ingredients cool down and blend to fine powder.
Use up the mixture as required and Store the rest in air tight container and the mixture stays fresh for 15 days.So You can use the powder in any fries or curries.

Okra Fry:
Wash, tap dry and set aside the okra's/Bhindi .
Cut the front and back edges of okra and split and cut Okra's lengthwise.

In a pan add oil and then add okra,salt and turmeric and fry for 5 mins on high flame and cover and cook for 3 mins and fry uncovered until okra's are cooked.
When okra is almost cooked add Spice mix(Vellulli Karam) to taste and mix well until well combined.Serve hot and enjoy with roti/white rice/paratha's.