Greens Special 🥕🫑🥦🥑🍒

  Here’s a recipe for Aloo Matar Gravy, which has a rich and flavorful sauce perfect for pairing with rice or Indian bread like naan or roti: Ingredients: 2 medium potatoes (peeled and cubed) 1 cup green peas (fresh or frozen) 1/2 cup grated fresh coconut 2 tablespoons oil or ghee 1 large onion, chopped 2 tomatoes (pureed) 1 tablespoon ginger-garlic paste 1 teaspoon cumin seeds 1/4 tsp asafoetida (hing) 5-6 curry leaves 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon goda masala 1 teaspoon garam masala 1/4 cup fresh cream or 2 tablespoons yogurt (optional for richness) Salt to taste Fresh coriander leaves for garnish 2-3 cups water Instructions: Prepare the Green masala : Add  Grated coconut, onion and Fresh coriander leaves into a mixer grinder jar and grind it nicely. Set aside.  Heat oil or ghee in a large pan or kadhai over medium heat. Add cumin seeds and allow them to crackle. Then add asafoetida (hing) and curry leaves.  Add green mas...

Red amaranth stems (Laal Math Deth) are often overlooked, but they are tender and nutritious, making them perfect for a stir-fry or bhaji.       Here’s a recipe for Red Amaranth Stem Bhaji, which utilizes the stems along with minimal spices for a healthy dish. Ingredients: Stems from 1 bunch of red amaranth (washed and chopped) 1 tbsp oil 1 tsp cumin seeds 1/4 tsp asafoetida (hing) 1 teaspoon red chili powder 1 teaspoon goda masala 1 small onion (finely chopped) 1/2 tsp turmeric powder Salt to taste 1/2 cup water Fresh coriander leaves (for garnishing) Instructions: Prepare the Amaranth Stems: Wash the stems thoroughly and chop them into bite-sized pieces. The thicker stems can be peeled slightly if they are too fibrous. Pressure cook the  stems with 1/2 cup of water and a little salt for 3-4 whistles or until they are soft but not mushy. Set aside. Tempering: Heat oil in a pan. Add cumin seeds and let them splutter. Then add chopped onions. sauté unti...

Here's a simple recipe for Lehsun Chutney (Garlic Chutney), a spicy and flavorful Indian condiment: Ingredients: 10-12 garlic cloves 2 teaspoon red chili powder (adjust to taste) 1 tablespoon cumin seeds 1 tablespoon lemon juice 2 tablespoons oil (mustard or any cooking oil) Salt to taste 2 tablespoons water Instructions: Make the Chutney Paste: In a blender, add garlic, Blend until you get a coarse paste. Add red chili powder, salt to taste and water.  Tempering (Optional): In a small pan, heat 2 tablespoons of oil.  Add cumin seeds, Once they crackle Pour this hot oil over the garlic chutney and mix well. This step enhances the flavor and gives the chutney a richer taste. Add Lemon Juice: Squeeze fresh lemon juice into the chutney to balance the spiciness with a bit of tang. Serve: Your Lehsun Chutney is ready! It can be served with roti, parathas, or snacks like samosas and pakoras. Watch how to make Lehsun Chutney recipe: Storage: Store the chutney in an airtight container...

   Masoor Pulao (Whole Brown Lentil Rice) is a flavorful and nutritious dish made with whole brown lentils, fragrant rice, and aromatic spices.  Here's a step-by-step recipe for preparing this dish: Ingredients: 1 cup Khada Masoor (whole brown lentils) 2 cup rice (white, brown, or your choice) 1 large onion, chopped 1/4 tsp asafoetida (hing) 1-2 potatoes, chopped 2 tomatoes, chopped 1 tsp cumin seeds 1-2 bay leaf 1 small cinnamon stick 2-3 dry red chilli 1 tsp ginger-garlic paste 1 tsp garam masala 1/2 tsp turmeric powder 2 tbsp oil or ghee Salt, to taste 4 cups water (for cooking rice and lentils) Fresh coriander leaves (for garnishing) Instructions: Prepare the Masoor: Wash and soak the whole masoor dal in water for at least 7-8 hours. After soaking, drain the water and set aside. OR Cook the Lentils: Wash and soak the whole masoor dal in water for at least 30 minutes. After soaking, drain the water. In a pot, add the soaked masoor, 2 cups of water, and a pinch of salt....

   Karanji (also known as Gujiya in North India) is a popular Indian sweet pastry, especially made during festivals like Diwali. It is a deep-fried pastry filled with a mixture of coconut, sugar, and dry fruits.  Here’s a step-by-step recipe to make delicious Karanji at home. Ingredients: For the outer dough: 1 cup all-purpose flour (maida) 1 tbsp ghee (clarified butter) A pinch of salt Water (as needed for kneading) For the stuffing: 1 tbsp poppy seeds (khas khas)  1 tbsp ghee (clarified butter) 1 cup Khava (Khoya,Mawa)  1 cup grated coconut (fresh or desiccated) ¾ cup sugar powder / jaggery (grated or chopped) ½ tsp cardamom powder 1 tbsp chopped nuts like cashews and raisins (optional) For Frying: Oil or ghee, for deep frying Instructions: Prepare the stuffing: Heat a pan on medium heat, add poppy seeds and khava. Stir well and cook on low heat until the khava melts. turn off the heat and let it cool. Add grated coconut and sugar powder. Mix well.  Add c...

   Coriander leaves (also known as cilantro) can be used to prepare a flavorful sabji (vegetable dish) that's light and aromatic. Here's a simple recipe for Coriander Leaves Sabji: Ingredients: 1 large bunch of fresh coriander leaves (finely chopped) 2-3 green chilies, slit lengthwise 1/2 tsp cumin seeds 2-3 tbsp Crushed peanuts (shengdana Kut) Salt to taste 2 tbsp oil Instructions: Prep the Coriander Leaves: Wash the coriander leaves thoroughly. Drain the water completely and chop the leaves finely. Heat oil in a pan, add cumin seeds. Once they crackle, add salt to taste and green chilies. Sauté for few seconds. Add Coriander Leaves: Now add the chopped coriander leaves and stir. Let them cook on medium heat for 2-3 minutes. Add crushed peanuts (shengdana Kut) over the coriander leaves mixture.  Finish Cooking: Cook for another 2-3 minutes, stirring occasionally, until everything is well combined. Adjust salt and spices as per taste. Watch how to make Coriander Lea...

    Here's a simple and flavorful Black Dry Peas Gravy recipe. Black dry peas, also known as "Kale Matar," are rich in protein and fiber, making this dish both nutritious and delicious. Ingredients: 1 cup black dry peas (kale matar), soaked overnight 1 large onion, finely chopped 2 tablespoon ginger-garlic, coconut and coriander leaves paste 2 tablespoon coriander leaves, 2-3 green chilies and 1 tablespoon mint leaves paste 1 teaspoon turmeric powder 1/4 tsp asafoetida (hing) 1 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon garam masala Salt to taste 3 tablespoons oil or ghee Fresh coriander leaves for garnish 2-3 cup water Instructions: Soak the Black Peas: Wash the black dry peas thoroughly and Soak overnight or for at least 6-8 hours. Preparing the Tadka : Heat ghee/oil : In a pan, heat the ghee or oil over medium heat. Add 1/2 finely chopped onion.  Add 2 tablespoon coriander leaves, 2-3 green chilies and 1 tablespoon mint leaves paste.  Co...