Goan Pumpkin Recipe

Goan Pumpkin Sabzi is yet another delicious and healthy dish that we make in Goa especially on the vegetarian days. Try this recipe to give a twist to your regular pumpkin sabji. It is even enjoyed by the kids because of the sweet taste of pumpkin.

Did you know- Pumpkins are considered to be a super food and since they are rich in vitamin A, they also boost eye health. They also lower the blood pressure and protects the heart.

Serve Goan Pumpkin Sabzi with Goan Mushroom Xacuti, Steamed rice and Whole Wheat Lachha paratha for a perfect Goan meal.

If you like this recipe you can also try Capsicum Masala Poriyal and Moongachi Usali.

Ingredients
2 cups pumpkin, peeled and chopped into cubes

1 medium sized onion, finely chopped

1 teaspoon red chilli powder

1 teaspoon garam masala

1 teaspoon turmeric powder

4 tablespoon coconut, freshly grated

3/4 cup water

Salt to taste

Directions for Goan Pumpkin Sabzi Recipe
To begin with Goan Pumpkin Sabzi, heat a wok, add all the ingredients and 3/4 cup of water.

Mix and let it simmer with lid closed till the water in wok gets absorbed and the pumpkin gets cooked.

If the pumpkin is still hard, add more water and simmer. Adjust salt according to your taste.

Serve Goan Pumpkin Sabzi with Goan Mushroom Xacuti, Steamed rice and Whole Wheat Lachha paratha for a perfect Goan meal.

Vatana Usal Recipe (Spicy Peas Curry)

Usal is a typical Maharashtrian dish, which goes well for breakfast or dinner or even when you have friends at home are are looking to have a chaat party. The Vatana Usal Recipe is a delicious recipe that is made from a combination of the dried versions of white and green peas, tossed in a tangy and spicy gravy. Usals are a great way to consume legumes like chickpeas, you can try making usals with a variety of beans and they will taste just as great.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns or Puris for breakfast or dinner or even a chaat party.

If you like such one dish recipes, you can try some of your favorites like Creamy Polenta With Mushrooms, Cauliflower And Broccoli Au Gratin, Pizza Margherita and Spicy Vegetable Chowmein

Ingredients
1/4 cup dry white peas ( vatana)

1/4 cup dry green peas

1/4 cup whole masoor dal

1 small onion, thinly sliced

1 small tomato, finely chopped

4 garlic cloves, grated

an inch piece ginger, grated

1 teaspoon turmeric powder

1/2 teaspoon sugar

1 teaspoon goda masala

salt to taste

oil for cooking

a small bunch of coriander leaves, finely chopped

For Usal Masala
2 tablespoons fresh coconut, grated

1/2 teaspoon ajwain

1/2 teaspoon cumin seeds

1 teaspoon coriander seeds

2 byadgi dry chilies

1 teaspoon fennel seeds

Directions for Vatana Usal Recipe (Spicy Peas Curry)
To begin making the Vatana Usal Recipe (Spicy Peas Curry), soak the peas and masoor dal together for at least 6 to 8 hours or overnight.  

Once soaked, pressure cook the peas and masoor dal together along with 2 cups of water and salt in a pressure cooker until soft and mushy. After a 3 to 4 whistles, turn the heat to low and simmer for 10 minutes and turn off the heat. Allow the pressure to release naturally.

For the Usal Masala, in a small skillet, roast the coconut on medium heat until you get a roasted aroma (for about 3 to 4 minutes) and keep this aside in another bowl. Add the coriander, cumin , ajwain, fennel and red chilies and roast until you get a roasted aroma - about 4 to 5 minutes and turn off the heat.

Using a blender, grind to make a powder of the coconut and the above roasted spices and keep aside.

On a heavy bottomed wok or kadai, heat a tablespoon of oil. Add the onion, ginger and garlic and saute until the onion is soft and translucent. Add the tomatoes and saute until soft. add the turmeric powder, salt, goda masala the the fresh usal masala to the tomato onion mixture and give it a stir.

Finally stir in the cooked peas and stir. Check the salt and spice and adjust to suit your taste. Adjust the consistency of the Vatana Usal by adding a little water if required. It is typically a thick curry and not a runny one.

Give it a brisk boil so the spices get well incorporated into the cooked vatana. Once done, turn off the heat and serve.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns or Puris for breakfast or dinner or even a chaat party.

Aval Puttu Recipe

Aval Puttu is a delicious sweet snack and is prepared during Krishana Jayanthi festival. This dish is very easy to cook and can be kept for 2-3 days.

Serve Aval Puttu as a sweet dish during the festival of Krishna Jayanti.

If you like this recipe, you can also try Instant Kalakand, Easy Coconut Ladoo Stuffed and Appam.

Ingredients

2 cups aval

2 cup jaggery, powdered

1/4 teaspoon cardamom powder

3-4 teaspoons coconuxt, grated

2 teaspoons ghee

Cashews as required, chopped

Directions for Aval Puttu Recipe

To begin making the Aval Puttu, grind the aval in a mixer grinder to make a coarse powder.

Sprinkle 1/4 cup of water and mix gently with hands. make sure that you don’t mash the aval. Keep it aside for 10 minutes.

Again sprinkle some water after 10 minutes and mix it properly.

Take jaggery in a deep micro-safe container, add water just immersing jaggery powder and microwave it for about 2 minutes.

Filter jaggery water to remove impurities. Now microwave it for 6 to 8 minutes more to achieve the desired consistency.

Now heat ghee and fry cashews till they turn golden brown. Add grated coconut, fried cashews, aval and mix everything properly.

Microwave it for 2 minutes more and it is ready to be served.

Serve Aval Puttu as a sweet dish during the festival of Krishna Jayanti.

Cheesy Spaghetti Verdi Pasta Recipe With Roasted Garlic

The Cheesy Spaghetti Verdi Pasta With Roasted Garlic is a quick and easy pasta that you can make with a simple set of ingredients. This recipe is a classic favorite in every home that is made from a creamy sauce packed with the goodness of roasted garlic and spinach. The sauce is made creamy with the addition of Britannia Roasted Garlic cheese spread.

Serve the Cheesy Spaghetti Verdi Pasta (or the Spinach Spaghetti Pasta) along with a glass of wine for a quick weeknight dinner or a kids party.

If you like Pasta recipes you must try some of our other favorites like -

Burnt Garlic Pasta with Mushroom Recipe

Spinach Corn Pasta in Whole Wheat White Sauce

Fresh Tomato Basil Pasta

Broccoli Pesto Pasta 

Ingredients

300 grams spaghetti, cooked until al dente

2 cloves garlic, finely chopped

100 grams spinach, finely chopped

1/4 cup Britannia Roasted Garlic Cheese Spread

1-1/2 cups milk

1/4 teaspoon red chili flakes

olive oil for cooking

salt and crushed black pepper to taste

Directions for Cheesy Spaghetti Verdi Pasta With Roasted Garlic

To begin making the Cheesy Spaghetti Verdi Pasta Recipe With Roasted Garlic, prep all the ingredients and boil the pasta according to instructions and keep aside.

Boil the spaghetti paste until it is al dente (cooked firm, but easy to bite and eat)

First we will make the creamy spinach sauce for the pasta which will give the pasta a great green color and taste.

To make the sauce, in a skillet pan heat oil over medium heat. Add the garlic cloves and allow it to roast in the oil for a few seconds until it releases its flavors.

Once it does, add spinach and saute until it wilts down and softens. Once it does, add Britannia's garlic cheese spread, and stir it into the spinach. I love the creamy and shiny nature of this cheese spread.

Add milk, salt and red chili flakes and stir again. Bring the spinach sauce to a brisk boil while stirring continuously and turn the heat to low.

Check the salt and spices and adjust to suit your taste.

Once done, add in the cooked spaghetti and toss well for 3 to 4 minutes until the Creamy Garlic Spinach Sauce is well coated with the pasta.

Once done, the pasta is ready to be served.

Serve the Cheesy Spaghetti Verdi Pasta (or the Spinach Spaghetti Pasta) along with a glass of wine for a quick weeknight dinner.

Paneer Pav Bhaji Recipe (Delicious Indian Street Food Dinner)

Pav Bhaji is an assortment of healthy vegetables and exotic taste that is a very popular street food of India. The bhaji is a mish mash of vegetables made with a special Pav Bhaji Masala. This staple food that originated in Mumbai street corners has rich nutritional value and perfectly highlights its cosmopolitan background. The Paneer Pav Bhaji Recipe is a twist to the original recipe, that not only adds to the high protein but also a rich taste. 

Serve the Paneer Pav Bhaji along with butter toasted Pav Buns for a wholesome weeknight dinner or even for parties.

If you like Indian Street Food, then you might also like Delhi Style Fruit Chaat, Green Peas, Potato and Paneer Tikkis, Corn & Paneer Baked Samosa and Spicy Aloo Roll

Ingredients

Main Ingredients for Pav Bhaji

12 pav buns (ham burger buns could be substituted)

Butter

finely chopped onions, for serving

finely chopped coriander leaves, for garnishing

*Ingredients for the Bhaji

2 tomatoes, finely chopped

2 cloves garlic, grated

1 onion, finely chopped

1 capsicum, finely chopped

2 green chilies, finely chopped

5 medium sized Potatoes, boiled and peeled

1 carrot, finely chopped

1/2 cup cauliflower florets

100 grams paneer, grated

1/4 teaspoon turmeric powder

2 teaspoons Pav Bhaji Masala

1/2 tablespoon Chaat Masala Powder

juice from one lemon

a small bunch of coriander leaves, finely chopped

2 tablespoons butter

Salt to taste

Directions for Paneer Pav Bhaji Recipe

To begin making the Paneer Pav Bhaji Recipe, we will first cook the potatoes, carrots, cauliflower using 1/2 a cup of water in a pressure cooker until very soft and mushy. You can also cook the vegetables in a saucepan. Once cooked, mash the vegetables well into it all looks almost smooth and creamy.

Heat a tablespoon of oil or butter in a heavy bottomed pan; add onions, capsicum, garlic and sauté until tender on low heat. Add in the tomatoes and sauté until the soft. Next add in the pav bhaji masala, chaat masala and sauté for a few minutes until you get a roasted aroma.

Finally add in the mashed vegetables, grated paneer, salt, butter and lemon juice. Stir all the ingredients until well combined. Take care while adding salt as all the masala’s contain some amount of salt in them.

Turn the heat to low, add the two tablespoons of butter and simmer the paneer bhaji for about 10 minutes stirring occasionally. Turn of the heat and stir in the chopped coriander leaves.

Toast the pav buns on a skillet with butter.

Serve the delicious Paneer Pav Bhaji as a dinner and top it with finely chopped onions when you serve.

Insant Mysore Pak Recipe

Insant Mysore Pak is a quick microwave preparation which is tasty and healthy at the same time. This recipe is a very popular sweet dish and is enjoyed by everyone in the family.

Serve Insant Mysore Pak as a sweet dish during your weekend dinner with your friends and family.

If you like this recipe, you can also try Pista Burfi and Walnut Barfi.

Ingredients

1/2 cup besan

1 cup powdered sugar

1/2 cup ghee

2 teaspoons milk

Directions for Insant Mysore Pak Recipe

To begin with Insant Mysore Pak, dry roast besan in a non-stick kadhai until you get nice aroma and then allow this to cool down.

Melt ghee in an oven for about one minute. Now mix all the ingredients in the melted ghee. Make sure that mix everything properly.

Microwave the mixture for 2-3 minutes and remove the mixture in between and mix well.

Once you see bubbles forming on the mixture, remove and mix nicely and pour over a greased plate.

Allow it to rest for 5 to 10 minutes and cut into pieces.

Serve Insant Mysore Pak as a sweet dish during your weekend dinner with your friends and family.

Rajasthani Kanji Vada Recipe

The Kanji Vada Recipe is a traditional recipe from Rajasthan and a delicious dish that is made from lentils soaked in a mildly spicy fermented mustard curry. Traditionally the Kanji Vadas are deep fried, but I have pan fried them using my favorite Kuzhi Paniyaram Pan. I have also used moong sprouts that adds to the nutrition of the vadas. Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties. 

Ingredients

*Ingredients for Moong Dal Vada

1 cup yellow moong dal, soaked for 2 hours

1/2 cup green moong sprouts

an inch piece of ginger, grated

2 green chilies, chopped

1 teaspoon fennel seeds

oil for cooking

curry leaves (optional)

salt to taste

*Ingredients for the Kanji (Mustard Curry)

1/4 cup split mustard seeds (rai na kuria)

1 teaspoon black salt

1 teaspoon chilli powder

1/4 teaspoon asafoetida

salt to taste

Directions for Rajasthani Kanji Vada Recipe

To begin making the Rajasthani Kanji Vada Recipe, we will first make the Kanji. The kanji once made has to be fermented for at least 24 hours.

Combine all the ingredients for the Kanji in the small jar of the blender to make a smooth powder. Transfer the powder to a large bowl that has a lid. Add 1-1/2 liters of water to the powder and stir well to combine. Check the salt and spices and adjust to suit your taste. Cover the Kanji water with a lid and refrigerate for 24 hours.

Once you are ready to make the Kanji Vada's we will prepare to make the vada for this recipe.

Make sure you have soaked the dal for atleast two hours. Drain the water.

Add the soaked dal, the moon sprouts, ginger and green chiles into a food processor and grind to a smooth thick batter without adding any water.

Next step is to pan fry the Vada. Heat a Kuzhi Paniyaram Pan on medium heat. Add a few drops of oil into each cavity. Spoon a portion of the vada and add it into the cavity. Cook the vadas evenly on both sides until golden brown on both sides and it is cooked from the inside.

You can optionally cover the pan and cook the vadas. Proceed the same way with all the remaining vada batter.

Heat a large bowl with water and warm it slightly. Once warm, turn off the heat. Soak the pan fried vadas in the water for about 1/2 an hour. This will soften the vadas as soon as they are fried. Very similar to the dahi vada.

Drain off the excess water from the vada and place it in a large serving bowl. Pour the fermented Kanji water into the vadas and refrigerate for a couple of more hours until the vadas get soaked well in the spicy kanji water and serve.

Serve the Rajasthani Kanji Vada Recipe as a tea time snack or as a side dish for parties.

Sun Dried Tomato Penne Pasta Salad With Goat Cheese(PASTA RECIPE)

Pasta salads are simple, quick and versatile. This vibrant Sun Dried Tomato Penne Pasta Salad with fresh flavours straight from the Mediterranean is perfect for picnics, potlucks, lunch box or even a light lunch/supper. Sun dried tomatoes are blended together with sweet Italian basil leaves and pine nuts to make a pesto, which is used as a dressing for the pasta. The intense sweet-tart flavour of the sun-dried tomatoes makes this simple salad zesty while the cherry tomatoes add a burst of freshness. Goat cheese lends a unique tart flavour to the salad but you can alternatively use Parmesan cheese.

Serve Sun Dried Tomato Penne Pasta Salad With Goat Cheese with Pizza Margherita for a weekend dinner.

If you like this recipe, you can also try other pasta recipes such as

Burnt Garlic Pasta With Mushroom

Spinach Corn Pasta In Whole Wheat White Sauce

Fresh Tomato Basil Pasta With Spinach

Broccoli Pesto Pasta

Ingredients
For the sun dried tomato pesto
1/2 cup sun dried tomatoes, chopped

2 tablespoon pine nuts/walnuts

8-10 italian basil leaves

2 garlic pods

Sea salt to taste

1/2 teaspoon black pepper corns, crushed

4-5 tablespoon extra virgin olive oil

For the salad
1 cup whole wheat penne pasta

4-5 tablespoon sun dried tomato pesto

2 teaspoon balsamic vinegar (optional)

2-3 tablespoon extra virgin olive oil

1/2 teaspoon black pepper, crushed

Salt to taste

10-12 cherry tomatoes, cut in half

10-12 baby spinach leaves

8-10 black olives in brine, drained and cut in half

50-60 grams goat cheese, crumbled

2-3 teaspoon salted capers, rinsed and drained to remove excess salt

Fresh Italian basil leaves, bits of sun-dried tomatoes and pine nuts for garnishing

Directions for Sun Dried Tomato Penne Pasta Salad With Goat Cheese
To begin making the Sun Dried Tomato Penne Pasta Salad With Goat Cheese, firstly we will make the Sun-dried tomato pesto.

Blend all the ingredients under ‘Sun dried tomato pesto’ in a food processor, to a coarse paste. Adjust the quantity of olive oil, if required.

The next step is to prepare the salad. Cook the pasta in a saucepan as per instructions on the packet. Rinse under cold water and drain.

In a small bowl mix together the pesto, balsamic vinegar, olive oil, black pepper and salt according to your taste.

In a salad bowl, toss together the pasta with sun dried tomato dressing, cherry tomatoes, spinach leaves, olives, capers and goat cheese.

Garnish with basil leaves, sun-dried tomato bits and pine nuts.


Serve Sun Dried Tomato Penne Pasta Salad With Goat Cheese with Pizza Margherita for a weekend dinner.

VEGETARIAN BURGER

How to make veg burger?

Ingredients required:

1. 2 Potatoes(Boiled and Cleanly washed).

2. 1 Onion chopped, Tomato.

3. 1 bowl Cabbage.

4. 1 carrot.

5. Black pepper, Salt.

6. Garam Masala.

7. Oil.

8. Coriander leaves.

9. Burger Buns

Preparing Method:

First Prepare Patties by Taking 2 Potatoes, 1 bowl Cabbage, 1 carrot, chopped Onions, all boiled except onion then place Coriander leaves by smashing all the above ingredients and add Black pepper, salt and garam masala. Mix it well, Shape it like patties.

Shallow fry the made patties until golden brown from both sides.

Assemble patties between two burger buns and place Cheese slice onto the patties and place the patties upon slice Onion and tomato. Now enjoy Veg Burger with French fries.

How to prepare French fries?

1. 1 Large Potato.

2. Salt.

3. Oil to deep fry.

4.Chat Masala.

Roasted-Carrot Salad with Honey and Almonds

Orange-blossom water is lovely staple of Moroccan cooking, but you only need a little to bring out the carrots' brightness in this salad.

For the vinaigrette

·         2 oz. (4 Tbs.) unsalted butter

·         3 Tbs. honey

·         1/2 cup toasted slivered or coarsely chopped almonds

·         2 Tbs. apple-cider vinegar

·         1/2 tsp. orange-blossom water (optional)

·         3 Tbs. fresh lemon juice

·         1 fresh red Thai or other small chile, seeds and ribs removed, thinly sliced

·         1/3 cup extra-virgin olive oil

·         Kosher salt

For the carrots and salad

·         24 4- to 5-inch-long young carrots, peeled and trimmed

·         Kosher salt

·         1/2 cup plain yogurt (whole or low fat)

·         3 Tbs. chopped fresh mint

·         2 oz. mâche or baby salad greens (4 loosely packed cups)

·         3 small radishes, thinly sliced

Make the vinaigrette

Melt the butter in a 10-inch skillet over medium heat and cook until the milk solids turn brown, about 3 minutes. Add the honey, swirl the pan to incorporate, and then add the almonds. When the mixture is bubbling, carefully add the vinegar and orange-blossom water, if using. Bring to a boil and simmer until thickened, about 2 minutes. Remove from the heat, add the lemon juice and chile, and then whisk in the oil until blended. Cool to room temperature and season to taste with salt.

Roast the carrots and assemble the salad

Position a rack in the center of the oven and heat the oven to 425°F. Spread the carrots on a rimmed baking sheet, sprinkle with salt, and distribute the butter over and around the carrots. Roast undisturbed for 15 minutes. Toss the carrots and continue to roast until tender and browned in places, 10 to 15 minutes more. Let cool slightly, then transfer to a medium bowl and toss with 1/3 cup of the dressing. Season to taste with salt.

Mix the yogurt with the mint and 1/2 tsp. salt. Spoon the yogurt onto plates or a platter. Arrange the carrots over the yogurt and top with the mâche and radishes, leaving some carrots visible. Drizzle with some of the remaining dressing and serve.

Make Ahead Tips

The vinaigrette can be made 2 hours ahead; whisk before using.

A BLOG ABOUT COOKING

Hi guys I am new to this blog but in real i can cook good. Today i can show you how to cook EGG RICE So that you can enjoy delicious meal. And one thing, Sorry about my bad English. I can show you how to cook EGG RICE step by step.

Ingredients Required:

1. 1 cup oil

2. 2 Eggs or you can also take more eggs.

3. Red chilly powder.

4. Yellow powder.

5. Salt and pepper.

6. 1 or 2 lemons.

7. Garlic and Onions.

8. Steam Rice

Steps to make:

1. Take a fry pan and put half cup oil into fry pan.

2. Take two eggs or you can also take more than two and crack and remove their inside content     into fry pan and place them on gas stove and add garlic paste into it and also add yellow             powder and mix them.

3. Now after 10 seconds put Steam rice on them and also add 2 spoon of salt, 2 spoon of red             chilly powder and mix them till they taste good.

4. Now place them on plate and place a half cut of lemon and onion and you can also place             boiled egg on the top of the dish. It may look like the above image.

    Now Enjoy your meal with taste. I will come up with most delicious dishes till then see you         guys.