Sindhi Phulka Bhaji Recipe: One Meal Indian Recipe!

Sindhi Phulka Bhaji Recipe: One Meal Indian Recipe!

If you like me, end up with leftover rotis every other day, then this recipe is perfect for you – Sindhi Phulka Bhaji! It gives you wholesome feel and can easily be categorized under ‘One Meal Recipe’. It is so delicious that sometimes I purposely make extra rotis during lunch preparation so that I can enjoy this amazing dish for dinner! It is my saviour on days when I am not sure what I should cook for breakfast or dinner. It needs few ingredients and is quick fix food.

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You will need:

1 Medium Sized Onion Diced

4-5 Garlic Cloves

4 Green Chillies Whole

1 Inch Ginger Piece

4 Medium Sized Tomatoes Diced

½ Tsp Turmeric Powder

1 Tsp Red Chilli Powder

6 Tbsp Oil

1 Tsp Cumin Seeds

8-10 Leftover Chappatis/Rotis

1 – 1.5 Cup Water

Salt to taste

Serving: 2-3 Persons

Steps to Make Sindhi Phulka Bhaji:

1. In a grinding jar, add onion, tomatoes, garlic cloves, ginger & green chillies. Also, add spices – salt, turmeric powder & red chilli powder. Grind it to a smooth paste.
2. Remove the paste in a bowl & keep it aside.
3. In a deep pan, heat oil and add cumin seeds. Allow it to crackle.
4. Divide each roti/chappati into half. Apply the paste to each half of the roti & place it in the pan.
5. Allow the rotis to crisp on one side on medium flame – light brown color. It will take about 5-7 minutes.
6. Flip the rotis carefully, and let it crisp on the other side for about 5-7 minutes.
7. Once it is cooked, add remaining gravy, if any.
8. Add water and cook on high flame till the water gets absorbed completely.
9. Cover the pan with lid for 2 minutes and turn the flame to low.
10. Serve hot.

Other leftover recipes: Leftover Rice Stuffed Paratha

If you want to see how I made this Sindhi Phulka Bhaji, then head over to video recipe by clicking this link:

https://www.youtube.com/v/6zeazB5k3mM?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

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Quick Jeera Rice Recipe : Easy Everyday Rice with Cumin Flavor

Everyday rice preparation with dal & sabzi can be boring, so it gets important to bring in your creativity & experiment with different spices and flavours. Here is a simple Jeera Rice Recipe which you can make in jiffy. This isn’t the “authentic restaurant style” Jeera Rice but it is simple and quick version of it; which can be easily adapted in day-to-day cooking.

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You will need:

1 Cup Basamati/Long Grain Rice – Washed & Soaked for 2 hours

1 Tbsp Oil

1 Tbsp Cumin Seeds/Jeera

1 Inch Cinnamon Stick/Dalchini

2-4 Cloves/Laung/Laving

2 Cups Water

Salt to taste

Serving: 2-4 Persons

Steps to Make Quick Jeera Rice:

1. Heat Oil in a deep pan, then add Cloves, Cinnamon, Cumin Seeds and cook it for few seconds till Cumin starts to crack & turn light brown in color.
2. Add Water & Salt, allow it come to come boil.
3. Now add Rice and stir it lightly. Be careful not to break the rice grain.
4. Cook rice on high flame till about 80-90% of the water is absorbed/evaporated. It will take about 4-5 minutes.
5. Cover with a lid & turn the flame to low. Let the rice cook for another 3-4 minutes or till it absorbs water completely.
6. Turn off the gas.
7. Serve with your favourite Dal or Kadhi like Sindhi Sai Bhajior Gujarati Kadhi.

Important Pointers:

• Make sure you do not burn the Cumin Seeds/Jeera as it turns brown very quickly.
• Do not stir the Rice frequently while cooking as it can break the long grain.
• Always add Rice to boiling water, as it settle down & stick to the bottom of the pan if added to cold/room temperature water.

If you want to see how I made this Quick Jeera Rice, then head over to video recipe by clicking this link:

https://www.youtube.com/v/sWZc5XrgiKY?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

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Rajasthani Besan Wali Bhindi Recipe: A perfect recipe for Lunch Tiffin!

Every morning I struggle, thinking what I should pack ‘different’ for my husband’s lunch time tiffin. Though I normally prefer making everyday roti & sabzi but it gets boring & repetitive week after week. So, I have started tweaking those everyday sabzi & try to make it in different variations. Now, Bhindi/Okra/Lady Fingers are so so common in Indian households and I am sure you make Bhindi ki sabzi atleast once or twice in a week. Here is a quick & different version of Bhindi ki sabzi, inspired by my visit to Rajasthan in 2010 – ‘Rajasthani Besanwali Bhindi’! What I observed is that you will find extensive use of Besan/Chickpea/Gram Flour in their cuisine which is very unique. It was loved by everyone in my home & I did receive quite a lot of compliments too. It is a perfect sabzi to make in the morning when you have thousand of things to do!

PS: Do you see a kabab like thing in pictures, that I made for tiffin? It’s made from leftover Sindhi Sai Bhaji, I will share recipe for that soon!

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You will need:

250gm Bhindi/Lady Fingers/Okra – Slit in half length wise

1/4 Cup Gram Flour/Chickpea Flour/Besan

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

1 Tsp Red Chilli Powder

1/2 Tsp Fennel Seeds/Saunf Powder

1/2 Tsp Cumin Seeds/Jeera Powder

1/2 Tsp Dry Mango/Amchur Powder

1/4 Tsp Asafoetida/Hing

1 -2 Tbsp Water to sprinkle

Salt to taste

Serving: 2-3 Persons

Steps to Make Rajasthani Besanwali Bhindi:

1. In a pan add oil & allow it to heat. Add cumin seeds & let it flutter.
2. Add asafoetida followed by Lady Finger/Bhindi/Okra – slit in half lengthwise.
3. Mix well. Let is cook on medium flame for 2-3 minutes. Give it a stir after 2-3 mins & let it cook again.
4. Add salt to taste, turmeric powder & mix.
5. Cook bhindi fot 8-9 minutes, stirring occasionally, till it gets a little crispier on medium flame.
6. Once the oil separates, add besan/chickpea flour/gram flour, coriander powder, Red Chilli Powder, Sauf Powder, Jeera Powder, & Dry Mango Powder. Mix everything well.
7. Cover with lid & let it cook for 3-4 minutes on low flame.
8. Open the lid after 3-4 minutes, sprinkle some water if required, so it doesn’t stick to the pan.
9. Mix & give it another 2-3 minutes, then turn off the gas.
10. It’s ready to be served.

If you want to see how I made this Rajasthani Besanwali Bhindi,then head over to video recipe by clicking this link:

https://www.youtube.com/v/B5YMwNY7xEo?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

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Leftover Rice Stuffed Paratha Recipe

Simple plain rice is not a favourite recipe at my home, unless it is served with some spicy accompaniments like dal, rajma, chole, sambhar or some curry. Like, last week I made this simple rice with some cumin, turmeric, red chilli powder, potatoes & salt for my nephew (because he is a toddler!!); he sniffed it, tasted a bite, made a funny face and went back to playing! Basically, he didn’t like the taste of simple yellow rice!! So, there I had a leftover which needed to be tweaked, re-cooked & served to be loved by all. So, I came up with this interesting Leftover Rice Stuffed Paratha. I am been cautions about the calories here, so I have used little oil for cooking, you can of course shallow fry it as per your liking. Also, you can top up the paratha with a gallop of butter if you like! Yum!

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You will need:

1 Cup Leftover Rice

1 Medium Sized Onion Chopped

1 Green Chilli Chopped

1 Tbsp Coriander Leaves Chopped

1 .5 Tsp Red Chilli Powder (or as per taste)

1/2 Tsp Coriander Seeds Powder

2-3 Tsp Oil per Paratha

Wheat Flour Dough as required

Salt to taste

Serving: Makes about 4 Parathas

Steps to Leftover Rice Stuffed Paratha:

1. In a mixing bowl, add leftover rice & mash the rice with your hand or in a blender.
2. Now add in onion, green chillies, coriander leaves & mix well.
3. Add spices – salt, red chilli powder, coriander seeds powder & mix again.
4. Keep this stuffing aside.
5. For rolling paratha, on a flat surface take about tennis ball size of dough & with a rolling pin, roll the dough till half way. Use dry flour to roll as needed.
6. Place about 2-3 Tbsp stuffing kept aside at the centre of the rolled dough.
7. Now start sealing the dough to form a round ball like shape, pressing the stuffing in.
8. With the help of dry flour & rolling pin start rolling the stuffed dough using very light pressure & keep  sealing the ends with fingers as you roll.
9. Quickly run a knife below the paratha in case it might have got stuck at the base.
10. Heat a pan/tawa, drizzle oil.
11. Place the paratha in the pan carefully.
12. On medium flame let it cook for 30-40 seconds.
13. Now flip the paratha with a spatula.You will see some light brown spots.
14. Apply oil on one side & after 30-40 seconds flip it again.
15. Press lightly with spatula & cook for another 20-30 seconds.
16. Repeat the process other side – apply oil, flip over, press gently with spatula for few seconds.
17. Turn the flame on high & cook for 5-8 seconds.
18. Flip again, cook for 5-8 seconds & turn off the gas.
19. Paratha is ready to be served.
20. Serve with curd & top it up butter (optional).

Important Pointers:

• Since I used rice which already had some spices in it, I didn’t add lot of spices. But if you are using plain white rice, then add turmeric powder & increase the quantity of other spices.
• I have used very little oil for cooking. You can shallow fry it too.
• Top up Paratha with Ghee or Butter if desired.

If you want to see how I made this Ginger Lemonade, then head over to video recipe by clicking this link:

https://www.youtube.com/v/fFpBvc9w4t4?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

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Gujarati Kadhi Recipe: Khatti Meethi Kadhi Recipe

Gujarati Kadhi Recipe: Khatti Meethi Kadhi Recipe 

One recipe that you will frequently find in any Gujarati household is ‘Kadhi Khichdi’. At my home, I atleast make this ‘Khatti Meethi Kadhi’ once a week. It is a perfect accompaniment to ‘Khichdi’, be it of any kind. Sometimes, when I am in doubt about my lunch menu, I quickly make this ‘Gujarati Kadhi’ to accompany ‘Plain or Jeera Rice’ or even a simple ‘Pulav’. Being a Gujarati origin Kadhi, it has a perfect balance of sweetness from sugar & sour or tangy taste from curd.  Again, true to our Motto at TGS it is a quick to make recipe & you will probably find all the ingredients in your pantry!

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You will need:

½ Cup Sour Curd (you can use fresh curd if you don’t have 2-3 days old curd)

4 Cups Water

3 Tbsp Gram Flour/Besan

Salt to taste

2 Tbsp Oil

1 Tsp Mustard Seeds / Rai

½ Tsp Cumin Seeds / Jeera

1 Inch Piece of Cinnamon / Dalchini

3-4 Cloves / Laung / Laving

8-10 Curry Leaves

¼ Tsp Asafoetida / Hing

2 Tsp Green Chilli & Ginger Paste

3 Tbsp Sugar (or as per your taste)

2 Tbsp Chopped Coriander Leaves

Serving: 4 – 5 persons

Steps to Make Gujarati Khatti Meethi Kadhi:

1.       In a deep vessel, add curd, whisk it well making sure there no lumps.

2.       Next add in Gram Flour/Besan & mix again.

3.       Add water & mix. If you think there are small lumps then strain the mixture at this point once.

4.       Season the mixture with some salt & keep it aside for a while.

5.       In a separate sauce pan, heat oil & add mustard seeds/rai. Allow it to crackle.

6.       Add cumin seeds/jeera followed by cinnamon/dalchini, cloves/laving, curry leaves, asafoetida/hing.

7.       Turn off the gas immediately & let this mixture cool for about 2 minutes.

8.       After 2 minutes, add the curd mixture to the sauce pan.

9.       Bring it to a boil & keep on stirring it continuously.

10.   Now add green chilli & ginger paste and cook it for 2-3 minutes on medium to high flame, stirring it continuously.

11.   Add in sugar to add some sweetness to Kadhi.

12.   Now stirring it occasionally, let it cook on medium to low flame for about 4-5 minutes. You will see it to start thickening.

13.   Check for salt & if required add more as per your taste.

14.   Turn off the gas.

15.   Add in some freshly chopped coriander leaves.

16.   Serve hot with Khichdi or Rice.

Important Pointers:

·         Adding salt in curd & water mixture will prevent it from curdling later when it is cooked.

·         Similarly, pouring curd mixture on hot tempering will curdle it, so allow it to cool for 2-3 minutes.

·         Stirring continuously after adding the curd & mixture till it comes to boil, will prevent curdling as well as sticking of the mixture on the bottom of the pan.

·         If you do not have sour curd & you are using fresh curd, then add 1 Tbsp lemon juice in the end after turning off the gas, for some tangy-ness

If you want to see how I made this Khatti Meethi Gujarati Kadhi, then head over to video recipe by clicking this link:

https://www.youtube.com/v/y_Otc0qx0Sw?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

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Penne Pasta Tossed in Spinach Gravy: Quick & Healthy Pasta Recipe

Penne Pasta Tossed in Spinach Gravy: Quick & Healthy Pasta Recipe

Pasta recipes are so frequent in my home, we love it!  Whenever we get those uncalled hunger pangs especially in the evenings, I don’t prefer that 2- minutes ready to eat noodles packet, they might be delicious and easy to make but lets face it, it is full of empty calories, zero nutrition. Spinach Pasta Recipe that I am sharing is so easy to make, super delicious & has nutritional value.

I like experimenting with different pasta shapes, my recipe says Penne Pasta but you can use any form of pasta that’s available at your home. I have made this recipe using Spiral & Macroni Pasta as well, it turned out equally tasty. 

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You will need:

·         2 Tbsp Olive Oil

·         1 Cup Blanched Spinach Puree

·         1 Tsp Black Pepper Powder

·         1 Tsp Chilli Flakes

·         1 Tsp Oregano

·         2 Tbsp Fresh Cream

·         1.5 Cup Boiled Penne Pasta (1 Cup Raw Penne Pasta)

·         2 Tsp Grated Processed Cheese

·         Salt to taste

Serving: 2 persons

Steps to Make Penne Pasta Tossed in Spinach Gravy: 

1. Begin by heating oil in a pan, if you don’t have Olive Oil, you can use regular cooking oil as well. During the whole process keep the burner flame on low/medium setting.
2. Proceed by adding the spinach puree. Since it is already cooked, sauté it for about 2 minutes. 
3. Season the spinach puree with salt, black pepper powder (freshly grounded tastes amazing!) chilli flakes & oregano. Give a quick stir and allow the tastes of spices merge into puree for a minute or so.
4. Now to make the pasta creamy, add in the cream, you can use ‘ghar ki malai’ or a store bought cream packet. I always prefer the homemade version. Cream will add texture to the gravy which is much needed in a pasta dish. 
5. Follow it by adding boiled Penne Pasta. Give it a quick mix and stir fry on high flame for another 1-2 minutes and pasta is ready. 
6. Serve in a plate and sprinkle some cheese over it for garnish. This recipe doesn’t really need much to garnish, the vibrant green spinach is enough to make it appealing to the eyes & appetite!

Important Pointers:

•  Even though this recipe is already packed with nutrients but if you are on diet then you can altogether skip the cheese. In case you want to make your pasta creamier then add about 2 Tbsp Cheese along with Cream while making it.
• You can even boil the pasta in a batch and store away a portion in an air tight container in refrigerator for next use, but make sure you consume it within 2-3 days of storing. 
• Use pasta which is made of part Semolina & part flour or even better use a Whole Wheat Pasta, this will knock down good amount of calories.
• For quick blanching of spinach & boiling of pasta, first blanch spinach for 1-2 minute in boiling water and keep aside, then in the same water, boil your pasta for 8-10 minutes or as instructed on the packet.  I like my pasta to be slightly overdone, I boil it for about 12-15 minutes.

Food Trivia: Did you know spinach is low in calories and is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, vitamin B6!

If you want to see how I made this Quick Spinach Penne Pasta, then head over to video recipe by clicking this link:

https://youtube.googleapis.com/v/qQkjelE_fi8&source=uds

Click “Print” or “PDF” button below if you want to save this recipe!