Tamatar Pyaz Ki Subji/ Onion Tomato Dry Curry- In Microwave

Microwave is of great help when you are in hurry. When we cook dish on burner it takes lot of time for the pan to heat and thus the over all cooking time increases. Onion-Tomato dry curry is my favorite one and I always cook it in microwave. A must try!!!

Ingredients:

2 chopped onions

1 chopped tomato

1 chopped green chilli

1 tsp salt

1/2  tsp haldi/turmeric

1 tsp coriander powder/ dhaniya

1/2 tsp lemon juice

1 tbsp chopped coriander leaves

1 tbsp oil

1 tbsp besan/gram flour/chickpea flour

Method:- (See picture tutorial)

Take a microwave safe utensil (preferably glass)

 Add two chopped onions

 Add one chopped tomato

 Add salt, turmeric, coriander powder, red chilli powder.

 Add 1 chopped green chilli to it.

 Mix one tablespoon of gram flour/besan.

Then add 1 tbsp of oil and 1/2 tbsp of lemon juice. 

Then add chopped coriender leaves

 Mix all together very nicely.

 Cover the tray/bowl with cling film. 

 Poke some holes to the cling film with knife.

Keep it in microwave for 8 minutes. 

Now it is ready... Isn't it yummy!!!

Watch This video

Spinach Corn Curry/ Palak Corn Subzi-Version I

This recipe is very healthy and obviously very yummy. Goodness of spinach and crunch of corn is what make this dish very unique and nutritious. I love the color combination (green and yellow). Do try this recipe- its too good.

Ingredients: 

1 bunch spinach (palak)

1 cup corn kernels (can use frozen sweet corn too)

1 large onion

1 large tomato

Green chillies to taste

1/2 inch piece ginger 

1/2 tea spoon cumin seeds (jeera)

1/4 tea spoon turmeric powder (haldi)

2 whole red chillies dried

Asafoetida (Hing) a pinch

Salt to taste

2 tbsp oil

Method:

Clean and blanch/boil palak. Keep aside to cool. Also boil corn kernels with a little salt and keep aside.

Grind onion with green chillies and ginger. Than grind tomato separately.

In pan heat oil, add hing, jeera and after 15-20 seconds add onion paste. Keep stirring till it turns light golden.

Add in it tomato paste and cook till oil separates, add turmeric powder and cook for a while and turn off the burner.

Add boiled palak to a blender, to it add the onion tomato mixture and blend well till smooth.

In a pan again heat a tea spoon of oil, break and add whole red chillies and follow it up with the blended palak. Cook the mixture for 10-15 minutes on medium to low flame stirring occasionally.

Add boiled corns to it and let it cook for 5 more minutes.  The consistency should be such that you can serve it in the plate only.

Serve hot with bread or rice.

Carrot Peas Fenugreek/ Gajar Matar Methi Subzi

Gajar Methi Matar is my kitchen experiment; I made it when I had nothing else in my fridge but only carrots, fenugreek and peas. Methi/ Fenugreek bring very nice aroma and taste to this dish. Carrots and frozen peas are easily available throughout the year, so I make this dish very often.

Ingredients:

• 2 carrots washed, peeled & cut into small pieces
• One large bowl peas
• 2 tbsp oil
• 1 tsp jeera (cumin seeds)
• 1 pinch of hing (asafoetida)
• ½  tsp haldi (turmeric powder)
• ½ cup chopped methi (fenugreek)
• 1 tsp red chili powder
• 2 tsp dhaniya powder (coriander powder)
• ¼ cup water
• ½  tsp garam masala powder
• ½ tsp dry mango powder (amchur/khattai)
• Salt

Method:

1. Heat oil in the pan, add cumin and asafoetida and allow cumin to crackle.
2. Then add in it chopped carrot, peas, fenugreek, salt and turmeric. Mix well and cover it with the lid
3. When carrots are half done mix in it coriander powder, red chilli powder and water. Stir well.
4. When carrots are soft add dry mango powder and mix. Its ready.

Serve hot with Fulkas.

ALOO KI SABJI/DRY POTATO

Aloo ki subji is a very popular dish in India. This is cooked in various style and methods. I love adding sesame seeds to this recipe as they are very rich in omega-6 fatty acids and adds right amount of crunchiness to the dish. I served it with puri.When I was a kid this was my favourite Tiffin snack. So lets begin!..

Ingredients:

• Big sized Potatoes or Aloo – 2 (cut in cubes)
• Green Chillies – 3 (finely chopped)
• Turmeric Powder (Haldi) – 1/2 tsp
• Mustard Seeds (Rai) – 1/2 tsp
• Cumin seeds (Jeera)- 1/2 tsp
• Sesame seeds (Til) – 2tsp
• Curry Leaves – 7-8
• Lemon Juice – 1/2 tsp or Dry Mango Powder/Amchur Powder – 1/4 tsp
• Coriander Leaves or Cilantro
• Oil – 3 tsp
• Salt

Method

1. Heat Oil in a pan, add Mustard and Cumin seeds. Once the seeds splutter add Curry Leaves and Green chilies and fry for a minute.
2. Now add chopped potatoes and sesame seeds.
3. Then add Salt and turmeric powder. Cover it with a lid on medium flame.
4. Once the potatoes are soft add lime juice or Dry Mango Powder/Amchur Powder
5. Garnish with Coriander Leaves and green chilies

You can serve this dish with poori, roti, paratha and even dosa.