Aloo Jeera / Potato Cumin Dry

Aloo Jeera / Potato Cumin Dry
Aloo Jeera / Potato Cumin Dry
Print Pin
5 from 1 vote

Aloo Jeera / Potato Cumin Curry

Aloo jeera/ potato cumin dry recipe is everyone's choice. It is very simple and quick to make this recipe and we can eat this recipe in meal and also as alone with tea. This recipe can also be eaten in upavasa/ fasting. To make aloo jeera / potato cumin dry recipe follow given steps…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 5 people
Calories 16kcal
Cost 15 rupee

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Big Spoon
  • Knife/ Chaku

Ingredients

  • 200 grams Potato / Aloo
  • 1 tsp Cumin / Jeera
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 2 tsp Oil / Desi Ghee/ Butter
  • 2 tsp Lemon Juice / Neembu Juice
  • as per taste Salt

Instructions

  • First put 200 grams of potato in the pressure cooker. Give two whistle in the pressure cooker. After that switch off the gas. Open the pressure cooker once pressure release from the cooker gas.
  • Peel the potatoes and cut potatoes in small pieces.
    peel the potatoes and cut potatoes in small pieces.
  • Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
    Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
  • Add 3 tsp of oil/ desi ghee/ butter. Once oil/ desi ghee/ butter become hot, add 1 tsp of cumin seed in it.
    Add 3 tsp of oil/ desi ghee/ butter.
  • When cumin starts crackle, add chopped potato in it.
    When cumin starts crackle, add chopped potato in it.
  • Stir potato with the help of spatula.
    Stir potato with the help of spatula.
  • Add salt in the potato as per taste.
    Add salt in the potato as per taste.
  • Properly mix salt in the potatoes.
    Properly mix salt in the potatoes.
  • Fry potatoes.
    Fry potatoes.
  • Close the lid of fry pan/ wok/kadhai.
    Close the lid of fry pan/ wok/kadhai.
  • Now reduce the flame to medium.
  • Open the lid after 2 minute.
  • Stir potato again with spatula.
    Stir potato again with spatula.
  • If you want more crispy, you can fry more for couple of minutes.
  • Once potatoes are fried then add 2 tsp of lemon juice in it and mix with potato.
  • In the last add chopped coriander leaves.
    In the last add chopped coriander leaves.
  • Mix with fried potatoes.
    Mix with fried potatoes.
  • Cumin Potato/ Aloo Jeera is ready.
  • Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.
    Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.

Sabudana Ki Khichadi/ Sago Polenta

Sabudana Ki Khichdi/ Sago Polenta
Sabudana Ki Khichdi/ Sago Polenta
Print Pin
5 from 1 vote

Sabudana Ki Khichadi/ Sago Polenta

Sago/ sabudana is very tasty to eat. It can be eaten in many ways, we can made pudding from this, as well as sago/sabudana dumplings can be made. It is also eaten on a fast and eat sago khichadi in the breakfast or evening snack.
Today we will learn how to make sago/ sabudana khichadi,follow the method given below steps…
Course Appetizer, Breakfast, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks, Starter
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 269kcal
Cost 40 Rupee

Equipment

  • Wok/ kadhai/ Fry Pan
  • Knife
  • Mixer Grinder and Jar
  • Knife
  • Plate
  • Bowl/ Vessel

Ingredients

  • 200 grams Sago
  • 150 grams Potato
  • 50 grams Groundnut
  • 50 grams Butter
  • 60 grams Tomato

Instructions

  • To make sago/ sabudana khichadi, take 200 grams of sago/sabudana, clean the sago/ sabudana.
    To make sago/ sabudana khichadi, take 200 grams of sago/sabudana, clean the sago/ sabudana.
  • After this, put sago/ sabudana in a bowl and wash the sago/sabudana with clean water.
    After this, put sago/ sabudana in a bowl and wash the sago/sabudana with clean water.
  • After this, soak the sago/ sabudana in water, add about 500 grams of water to the sago/ sabudana.
  • Here we have to see what kind of sago/ sabudana is, if the sago is dissolving quickly in water, keep it in water for a short time.
  • And if the sago/ sabudana is of good quality, then soak it in water for about 3 hours, press the sago by finger to see if the sago/sabudana is puffed up or not. See a look of sago/ sabudana after 3 hours.
    And if the sago/ sabudana is of good quality, then soak it in water for about 3 hours, press the sago by finger to see if the sago/sabudana is puffed up or not. See a look of sago/ sabudana after 3 hours.
  • When the sago/ sabudana puffed swell, sieve the sago/sabudana from the water with the help of strainer.
    When the sago/ sabudana puffed swell, sieve the sago/sabudana from the water with the help of strainer.
  • Simultaneously put 5 medium sized potatoes in the cooker and boil them. Keep in mind that to boil the potato, let it boil for 2 whistles on the high flame and one whistle on low flame, then turn off the gas, peel the potatoes after the pressure of the cooker comes out.
    Simultaneously put 5 medium sized potatoes in the cooker and boil them. Keep in mind that to boil the potato, let it boil for 2 whistles on the high flame and one whistle on low flame, then turn off the gas, peel the potatoes after the pressure of the cooker comes out.
  • Break the potatoes by hand into pieces.
    Break the potatoes by hand into pieces.
  • Cut 2 medium sized tomatoes.
    Cut 2 medium sized tomatoes.
  • Cut 2 green chilies, if you eat less chilli then you can take chilli according to your likings.
    Finely chop 3 green chilies.
  • Take 2 teaspoons of lemon juice.
    Take 2 teaspoons of lemon juice.
  • Take 2 teaspoons chopped coriander.
    Finely chop 3 tsp green coriander leaves.
  • Take 3/4 cup or 100 grams of peanuts.
    Clean the peanuts.
    Take 3/4 cup or 100 grams of peanuts. Clean the peanuts.
  • After this, put the wok (kadhai)/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Add 2 teaspoons of desi ghee in the wok (kadhai)/ fry pan,if the ghee is not in liquid form then add one full spoon of ghee/ butter. Keep gas to medium flame.
    Add 2 teaspoons of desi ghee in the wok (kadhai)/ fry pan,if the ghee is not in liquid form then add one full spoon of ghee/ butter. Keep gas to medium flame.
  • When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
    When the ghee/ butter gets hot, add peanuts to the ghee/ butter. Fry the peanuts with a spatula, taking care that the peanuts should not burn.
  • Fry the peanuts on medium heat.
    Fry the peanuts on medium heat.
  • In a while, the peanuts will start to crackle and become light brown.
    In a while, the peanuts will start to crackle and become light brown.
  • When the peanuts are fried, take out the fried peanuts in the plate.
    When the peanuts are fried, take out the fried peanuts in the plate.
  • Take out 2 teaspoons of peanuts/ groundnut separately from the fried peanuts and grind the peanuts in a mixer grinder and make powder.
    Take out 2 teaspoons of peanuts/ groundnut separately from the fried peanuts and grind the peanuts in a mixer grinder and make powder.
  • If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
    If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
  • If the sago/ sabudana does not stick with each other then you can avoid to make peanut powder, but if the sago is sticky, then it would be better to make peanut powder so that the sago/ sabudana will not stick together.
  • Break the remaining peanuts with the help of either wooden block or you can also use rolling pin, do not break peanuts in so many pieces.
    Break the remaining peanuts, do not break peanuts in so manypieces, break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
  • Break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
    Break one peanut in such manner that it should break in 2 or 3 parts.It would be better if the peanuts are broken into 2 parts.
  • After removing the peanuts from the wok/ fry pan, a little ghee will be left in the wok/ frying pan, now add one more spoon of desi ghee/butter in the wok/ frying pan.
    After removing the peanuts from the wok/ fry pan, a little ghee will be left in the wok/ frying pan, now add one more spoon of desi ghee/butter in the wok/ frying pan.
  • Turn the flame on high, when the desi ghee gets hot, add one teaspoon of cumin seeds in the wok/ fry pan.
    Turn the flame on high, when the desi ghee gets hot, add one teaspoon of cumin seeds in the wok/ fry pan. When the cumin seeds starts crackle, add chopped green chilies.
  • When the cumin seeds starts crackle, add chopped green chilies.
    When the cumin seeds starts crackle, add chopped green chilies.
  • Fry the green chilies.
    Fry the green chilies, when the green chilies are fried, add chopped tomatoes.
  • When the green chilies are fried, add chopped tomatoes.
    When the green chilies are fried, add chopped tomatoes.
  • Fry the tomatoes with a spatula.
  • Add salt to the tomatoes, add salt to the tomatoes and fry the tomatoes,
    Add salt to the tomatoes, add salt to the tomatoes and fry the tomatoes,
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
    If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • If you don't like to soft the tomatoes then cook for small time, and if you like soft tomatoes, then cook more, cook the tomatoes for 2 to 3 minutes.
  • When the tomatoes are properly cooked, add the mashed potatoes to the tomatoes.
    When the tomatoes are properly cooked, add the mashed potatoes to the tomatoes.
  • Mix the potatoes well in the tomatoes.
    Mix the potatoes well in the tomatoes.
  • Fry the potatoes with tomatoes for 2 minutes so that the salt mixes well with the potatoes and potatoes will be little crispy.
    Fry the potatoes with tomatoes for 2 minutes so that the salt mixes well with the potatoes and potatoes will be little crispy.
  • Add sago/ sabudana after 2 minutes.
    Add sago/ sabudana after 2 minutes.
  • Mix sago/ sabudana with tomatoes and potatoes.
    Mix sago/ sabudana with tomatoes and potatoes.
  • Also add some salt and mix the salt well and taste a little to check if the salt is right or not.
    Add salt according to your taste.
    Also add some salt and mix the salt well and taste a little to check if the salt is right or not. Add salt according to your taste.
  • After this, add the fried peanuts to the sago/ sabudana.
    After this, add the fried peanuts to the sago/ sabudana.
  • Mix the peanuts in the sago/ sabudana.
    Mix the peanuts in the sago/ sabudana.
  • Then add peanut powder.
    Then add peanut powder.
  • Mix the peanut powder to the sago/ sabudana.
    Mix the peanut powder to the sago/ sabudana.
  • Fry the sago/ sabudana for 2 minutes, making sure to fry the sago/ sabudana with a light hand. Otherwise sago/ sabudana khichadi/ polenta will be mashed too much.
  • After this, mix lemon juice in sago/ sabudana khichadi.
  • After this add chopped coriander, mix green coriander with the sago/ sabudana.
    After this add chopped coriander, mix green coriander with the sago/ sabudana.
  • Fry the sago/ sabudana khichadi/ polenta for a minute.
    Fry the sago/ sabudana khichadi/ polenta for a minute.
  • Fry the sago/ sabudana khichadi/ polenta for a minute.
  • Take out the sago/ sabudana khichadi in a plate.
    Take out the sago/ sabudana khichadi in a plate.
  • You can also eat sago/ sabudana khichadi with green chutney or enjoy sago/ sabudana khichadi with tea.
    You can also eat sago/ sabudana khichadi with green chutney or enjoy sago/ sabudana khichadi with tea.

Notes

It is pure carbohydrate recipe with very less protein, vitamins.
Peanuts in the sago/ sabudana adds protein to make it balanced diet, but do not eat this khichadi/ polenta daily otherwise you will end up putting extra body weight.
This recipe contains high calorie as it has starch and fat in its ingredients.

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

After 3 minutes, transfer vegetable in a bowl.
After 3 minutes, transfer vegetable in a bowl.
Print Pin
5 from 4 votes

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

Broccoli is not a very popular vegetable, but it cannot be denied that it is a treasure of qualities. Protein, calcium, carbohydrate,iron, vitamin A, C, and many other nutrients are found in plenty. Many types of salts are also found in it, which are helpful in keeping the sugar level balanced.
To make broccoli pea mushroom dry recipe/ broccoli matar mushroom sookhi sabji dry recipe follow given method steps by steps …
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, dinner, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 53kcal
Cost 45 rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 250 grams Broccoli
  • 1/2 cup Green Peas / Hari Matar, or 100 grams Green Peas / Hari Matar
  • 200 grams Mushroom
  • 1/2 tsp Black Pepper Powder/ Kali Mirch
  • 4 tsp Lemon Juice / Neebu Juice, or 1/2 tsp Amchur Powder/ Raw Mango Powder
  • 4 tsp Water / Pani
  • 1/2 tsp Cumin Seed / Jeera
  • 2 tsp Oil / Tel
  • as per taste Salt / Namak

Instructions

  • To make a dry vegetable of broccoli pea mushrooms, take 250 grams of broccoli.
  • Broccoli can contain insects, so put water in a vessel and heat the water.
    When the water becomes slightly hot. Then add the broccoli to the hot water. Allow the broccoli to remain in hot water for 10 minutes.
  • When the water gets hot, add broccoli to the water.
  • Let the broccoli lie in water for 10 minutes.
  • After 10 minutes take out the broccoli with hot water.
  • Cut the broccoli into small pieces.
    Cut the broccoli.
  • Take 200 grams mushrooms, wash the mushrooms thoroughly with water. Cut the mushroom into 4 parts.
    To make Punjabi Mushroom Matar Masala, take 200 grams of mushroom.
  • Now cut the mushrooms. Cut one mushroom into about 5 to 6 pieces.
  • Put a kadhai/ fry pan on the gas.
  • Turn down the flame to medium.
  • After this, put a spoon of oil in the kadhai/ fry pan.
    After this, put a spoon of oil in the kadhai/ fry pan.
  • When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
    When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
  • Fry the mushrooms with a spoon.
    Fry the mushrooms with a spoon.
  • While frying the mushroom, water will come out of the mushroom.
    While frying the mushroom, water will come out of the mushroom.
  • Fry the mushrooms until the water of the mushrooms dry up.
  • After the mushrooms are fried, take out the fried mushrooms on a separate plate.
    After the mushrooms are fried, take out the fried mushrooms on a separate plate.
  • Now take green peas in a vessel, add water to the pot.
    Now take green peas in a vessel, add water to the pot.
  • Put the vessel on the gas.
  • Allow the peas to boil in water.
  • When the peas boil, remove the peas from the water and keep them in a separate bowl.
    When the peas boil, remove the peas from the water and keep them in a separate bowl.
  • Put a kadhai/ fry pan on the gas again.
    Turn down the flame to medium.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
    When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
  • When the cumin seeds crackle, add chopped broccoli.
    When the cumin seeds crackle, add chopped broccoli.
  • Add some salt to the broccoli.
  • Mix the salt well.
  • Put 3 spoons of water in the kadhai/ fry pan with it.
    Put 3 spoons of water in the kadhai/ fry pan with it.
  • Cover the broccoli with a plate, slow down the flame.
    Cover the broccoli with a plate, slow down the flame.
  • Remove the plate after 3 minutes.
  • Stir the broccoli with a spoon.
  • Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
    Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
  • Then add boiled peas in the kadhai/ fry pan.
    Then add boiled peas in the kadhai/ fry pan.
  • Then add the fried mushrooms.
    Then add the fried mushrooms.
  • After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
    After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
  • Fry the broccoli for 2 to 3 minutes.
    Fry the broccoli for 2 to <span class="wprm-timer" data-seconds="180">3 minutes</span>.
  • After 3 minutes, transfer vegetables in a bowl.
    After 3 minutes, transfer vegetable in a bowl.
  • Broccoli vegetable can be eaten to lose weight.
  • Broccoli has a significant amount of fiber.
    Broccoli can be eaten with roti or paratha.

Notes

  1. You can also eat dry vegetables of broccoli potatoes, dry bread, paratha or empty broccoli potatoes.
  2. Broccoli is very helpful in reducing weight.
  3. Eating broccoli protects against heart diseases.
  4. Carotenoids lutein is found in broccoli. It keeps the arteries of the heart healthy. Consumption of this reduces the risk of heart attack and other diseases.
  5. The potassium present in it does not allow cholesterol levels to rise.
  6. Consumption of broccoli also reduces the risk of cancer.
  7. Taking small amounts of folate increases the risk of depression.
  8. Plenty of folate is found in broccoli.
  9. It is very important to maintain the mood. Also it is also necessary for mental health.
  10. An adequate amount of vitamin C is found in broccoli. Vitamin C helps to boost the immune system in the body and prevent infection.
  11. Pregnant women should consume broccoli regularly.
  12. The elements present in it are not only beneficial for the health and development of the child, but also keep the mother away from many types of infections.
You can also try below recipe…
Broccoli Potato dry recipe

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

Take out the fried colocasia /ghuiyaan or arbi in a plate.
Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
Print Pin
5 from 1 vote

Arbi(Ghuiya)/Arvi Ki Upavasa Ki Sookhi Sabji/ Colocasia Fasting Dry Recipe

All have their own ways of fasting. Some people drink only water and some eat at one time a day.
The question of what to eat or not to eat during fasting is always in mind.
One should always try that whatever we eat should be light.
Rock salt is used in fasting.
Colocasia /ghuiyaan or arbi in fasting is a very good option.
Where the colocasia /ghuiyaan or arbi are mild in food, it is also very beneficial for health.
Follow the below method step by step to make fasting colocasia /ghuiyaan or arbi dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian, Main
Prep Time 1 minute
Cook Time 20 minutes
Total Time 21 minutes
Servings 4 people
Calories 90kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Spatula

Ingredients

  • 400 grams Colocasia/ Ghuiyaan / Arbi
  • 2 tsp Desi Ghee / Fresh Butter
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Carom / Ajwain Seeds
  • 4 unit Green Chili / Hari Mirch
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • Take 400 grams of colocasia /ghuiyaan or arbi to make colocasia /ghuiyaan or arbi recipe.
  • Wash and put the knives in the pressure cooker.
  • Pour water into the cooker, the water level should be half an inch higher than the level of the colocasia /ghuiyaan or arbi.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker's lid and put it on the gas.
  • Turn the flame on high.
  • When 2 whistles come in the cooker, turn off the gas.
  • If the colocasia /ghuiyaan or arbi are very tight, allow one more whistle.
  • When the pressure of the cooker drops. Then open the lid and pour cold water.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
    Peel the colocasia /ghuiyaan or arbi and cut it into rounds.
  • Finely chop 3 green chilies.
    Finely chop 3 green chilies.
  • Finely chop 3 tsp green coriander leaves.
    Finely chop 3 tsp green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 2 tablespoons of desi ghee in the kadhai/ fry pan.
  • Desi ghee can be added more or less according to your taste.
  • When the ghee becomes hot, add one spoon cumin seeds to the ghee.
    When the ghee becomes hot, add one spoon cumin seeds to the ghee.
  • When the cumin starts crackling, add carom/ajwain seeds.
    When the cumin starts crackling, add carom/ajwain seeds.
  • After that, add chopped green chilies in the kadhai/ fry pan.
    After that, add chopped green chilies in the kadhai/ fry pan.
  • Fry the green chilies.
    Fry the green chilies.
  • When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
    When the green chilies are fried, add the chopped colocasia /ghuiyaan or arbi in the kadhai/ fry pan.
  • Stir the colocasia /ghuiyaan or arbi with a spatula.
    Stir the colocasia /ghuiyaan or arbi with a spatula.
  • Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
    Add rock salt/ senda namak to the colocasia /ghuiyaan or arbi.
  • Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
    Stir the rock salt/ senda namak well in the colocasia /ghuiyaan or arbi.
  • Cover the kadhai/ fry pan with lid.
    Cover the kadhai/ fry pan with lid.
  • Open the lid after 2 minutes.
    Open the lid after 2 minutes.
  • Fry the colocasia /ghuiyaan or arbi well.
  • Keep stirring the colocasia /ghuiyaan or arbi in continuously.
    Keep stirring the colocasia /ghuiyaan or arbi in continuously.
  • Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
    Fry the colocasia /ghuiyaan or arbi till it becomes light brown.
  • When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
    When the curry turns light brown, add chopped coriander to the fried colocasia /ghuiyaan or arbi.
  • Add green coriander to the kadhai/ fry pan and mix well.
    Add green coriander to the kadhai/ fry pan and mix well.
  • Sprinkle 3 tsp juice of the lemon on fried colocasia /ghuiyaan or arbi.
  • Mix well.
  • After that turn off the gas.
    After that turn off the gas.
  • Take out the fried colocasia /ghuiyaan or arbi in a plate.
    Take out the fried colocasia /ghuiyaan or arbi in a plate.
  • Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.
    Serve the fried colocasia /ghuiyaan or arbi with curd or raita and chutney.

Notes

You can also try recipe’s of colocasia/ arbi/ taro …
  1. Colocasia/ arbi/ taro ghuiya curry recipe
  2. Yogurt colocasia/ Dahi arbi/ Dahi ghuiya Recipe

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji
Print Pin
5 from 1 vote

Fasting Bottle Guard Gravy / Vrat ki Lauki ki Sabji

Bottle guard / Loki has a place of its own in summer green vegetables.
Bottle Gourd vegetables are very healthy and simple to digest.
Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.
Vrat ki lauki can serve with (buckwheat pan-fried bread) kuttu ke paratha.
Gourd vegetable is eaten on fast, the main reason for this is that gourd vegetable is good to eat and is also healthy for the stomach and easy to digest.
We make bottle guard / lauki recipe in many respects, today in its quick (fasting) we're going to create edible curry vegetables. This recipe is very simple to make …
Course Main Dish, Snacks
Cuisine Breakfast, Indian, Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 People
Calories 12kcal

Equipment

  • Cooker
  • Plate
  • Knife
  • Spatula

Ingredients

  • 200 Grams Bottle Gourd / Lauki, chop bottle gourd
  • 2 – 3 Unit Dried Mango Slice / Amchur Slice, Break slice into pieces
  • 1 tsp Cumin / Jeera Seeds
  • 3 tbsp Coriander leaves / Dhaniya Patti, Finely chopped
  • 1 Unit Green Chilli / Hari Mirch, Chopped
  • 1 – 2 Unit Red Chilli / Lal Mirch, Break into 2 pieces
  • 2 tsp Desi Ghee
  • as per required Fasting Salt / Sendha Namak / Rock Salt

Instructions

  • First peel off bottle guard, and chop them in pieces in cubical shape.Place a cooker onto gas and add 2 tsp of desi ghee.
    First peel off bottle guard, and chop them in pieces in cubical shape. Place a cooker onto gas.
  • Take dried mango slice / amchur slice and finely chopped green chilli.
    Take dried mango slice / amchur slice and finely chopped green chilli.
  • When the ghee gets hot, add cumin seeds, red chilli.
    When the ghee gets hot, add cumin seeds, green chilli, red chilli.
  • Add green chilli in the cooker.
    Add green chilli in the cooker.
  • When the cumin starts crackling, add chopped bottle guard.
    When the cumin starts crackling, add chopped bottle guard.
  • After that add dried mango slice into cooker.
    After that add dried mango slice into cooker.
  • Fry bottle guard for 3 minutes in cooker.
    Fry bottle guard for 3 minutes in cooker.
  • After that add 2 cup water in the cooker.
    After that add 2 cup water in the cooker. Now add sendha salt as per taste.
  • Now add sendha salt as per taste.
    Now add sendha salt as per taste.
  • Now close the lid of cooker. Allow a whistle in the cooker. Allow gas pressure to drain.
    Now close the lid of cooker.
  • Transfer the vegetable into bowl.
    Transfer the vegetable into bowl.
  • Now sprinkle coriander leave on curry. Add lemon juice at the time of serving. Serve hot.
    Now sprinkle coriander leave on curry.

Notes

  1. Bottle Gourd has always been regarded as one of the healthiest veggies.
  2. This very versatile vegetable is full of water (about 92%) and minerals and keeps your body hydrated.
  3. Also known as Lauki or Doodhi in India, it definitely doesn’t get as much attention as it deserves.
  4. “Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium.”
  5. It helps in maintaining a healthy heart and brings down bad cholesterol levels.
  6. The juice is also beneficial for diabetic patients as it stabilises the blood sugar level and maintains blood pressure.
  7. Bottle Gourd vegetables are very healthy and simple to digest.
  8. Bottle guard / Lauki has 90% water and is one of the lightest vegetables and great for days of fasting.
You can also try some more recipe’s for fasting…

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
Print Pin
5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
Don`t copy text!