Month: March 2016

Aloo Tamatar Ki Sabzi (Potatao and tomato gravy)

Hello Everyone ! Today’s recipe is ‘Aloo Tamatar Ki Sabzi’. Hope you’re all doing amazing. I am ready with another simple and quick recipe. I really hope you enjoy this recipe and I would love to hear your thoughts on the recipe.

Aloo Tamatar ki Sabzi

Aloo Tamatar ki Sabzi

Back to recipe, today I am sharing with you all, Aloo Tamatar ki sabzi. This is one of the easiest and most delicious recipe to make with an ideal combination of potatoes and tomatoes. This potato tomato recipe is made without ginger, garlic and onion.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. Feel free to let me know if you have any other ideas or questions in mind for this or on my future recipes. 🙂

Duration: 10 mins (Preparation Time) + 5 mins (Cooking Time) = 15 mins (Total) 

Serve: 3

Ingredients for Aloo Tamatar Ki Sabzi

Potatoes/ Aloo (Cut in small pieces)                                                           3 medium size

Tomatoes/ Tamatar (chopped)                                                                       3 small size

Salt                                                                                                                                  as per taste

Cumin Seeds/Jeera                                                                                               1 Tsp

Mustard Seeds/Rai                                                                                               1/2 Tsp

Asafoetida/Hing                                                                                                     a pinch

Red Chilli Powder                                                                                                 1 Tsp

Turmeric/ Haldi                                                                                                      1/4 Tsp

Green Chillies(chopped)                                                                                   3 nos.

Curry leaves                                                                                                             4-5 leaves

Mint leaves(Pudina)                                                                                             2 Tsp

Water                                                                                                                          1.5 cup

Oil                                                                                                                                 1 Tbsp

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This is the exact size and amount of vegetables used in this recipe.

Procedure for Aloo Tamatar Ki Sabzi

  • I prepared this dish in a pressure cooker, that way its easier and less time consuming.
  • Heat Oil in pressure cooker. Add cumin seeds and mustard seeds, let the seeds starts crackling and turn golden.
  • Add chopped tomatoes and saute it till they become tender, now add potatoes in the cooker.
  • Saute tomatoes and potatoes for 2-3 minutes more, add green chillies, curry leaves, mint leaves and all the dry spices in the cooker.
  •  After cooking for 3-4 minutes, add water in the cooker, close the lid of pressure cooker and let it cook for 5 mins on high flame.
  • After 5 mins switch off the flame and let the pressure drop on its own.
  • Consistency of the dish totally depends upon you, whether you want it on thicker side or thinner in consistency. Adjust water quantity as per your preference.

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Serve it hot with Roti/Poori/Paratha.

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Tip: 

You can have this curry during fast also by replacing salt with sendha namak (black salt).

Food Fact:

Potatoes are considered to be as comfort food all around the world. Potatoes are very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Food Quote

“One cannot think well, love well, sleep well, if one has not dined well.”

― Virginia Woolf

Gobhi Da Paratha/Gobhi Paratha (Cauliflower Chapati)

This is my first recipe. 🙂 Today’s recipe is ‘Gobhi Paratha’. Cooking according to me is combination of both art and science.Cooking is also a great stress buster. I love serving new dishes to my family. This blog is my food diary, where I will keeping adding every recipe that I will try. Come and join me in my journey of everything related to food !

Last night we made gobhi parathas for dinner. We served our parathas with green chutney (coriander chutney), ketchup and curd. Gobhi parathas are comparatively a healthy replacement of aloo parathas, for those who suffer from diabetes. Let’s get started with the recipe…

Gobhi Paratha

Gobhi Paratha

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂 

For more paratha recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Paneer Paratha (Cottage cheese stuffed paratha)  .

Duration: 45 mins (includes preparation and cooking time)

Serve: 5 

Ingredients for Gobhi Paratha

Dough

Atta (Wheat Flour)                                                                       1/2 kg

Salt                                                                                                         as per taste

Filling

Cauliflower (Gobhi) Grated                                                     500 gms

Salt                                                                                                          as per taste

Lemon juice                                                                                        1 Tsp

Red chilli powder                                                                            1/2 Tsp

Green Chillies (Grated)                                                               8 nos.

Onion (Finely chopped)                                                              2 medium size

Garlic (Finely chopped)                                                              10-12 cloves

Garam Masala                                                                                 1/2 tsp

Ajwain (Carrom Seeds)                                                              1/4 Tsp

Hing (asafoetida)                                                                           pinch

Coriander leaves                                                                           1 Tbsp

Pudina Leaves (Mint Leaves)                                                  1 Tsp

Ginger (grated)                                                                              1/2″ inch

 For roasting of paratha

Ghee/ Oil                                                                                          as required for frying

Procedure for Gobhi Paratha

For Dough:

Knead the wheat flour/atta with water and salt to prepare fresh and smooth dough.

For Filling: 

  • Finely grate cauliflower in food processor.
  • Finely grate ginger and green chillies.
  • Mix all the ingredients for stuffing with grated cauliflower, ginger and green chillies. Keep it aside.

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  • After preparing stuffing don’t wait too long, otherwise filling will start releasing water/juices. Watery filling leads to soggy parathas.

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For Parathas:

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  1. Make two round balls of dough. With the help of rolling pin try and flatten them in equal size. Both the rolled dough circles should be of approximately 5″ size.
  2. Now on one circle uniformly spread the cauliflower stuffing.
  3. Place second dough circle on first dough circle and stuffing carefully.
  4. Gently press the sides and seal the edges with fingertips.
  5. Now dust some dough and make a paratha of aprroximately 8″ diametre.
  6. Heat a skillet and place the paratha on it. Keep it on high flame.
  7. When paratha is cooked partially from one side flip it on other side.
  8. At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
  9. Spread oil/ghee/butter on the other side too and let the paratha cook till dark brown small spots starts appearing on it.
  10. Prepare all the remaining parathas like this.
  11. Gobhi paratha is ready to serve. Serve it hot with curd/chutney/ketchup/koshimbir.
  12. Happy Feasting ! 😀

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Food Fact: Fresh Cauliflower is rich source of Vitamin C, it also contains good amount of many vitamin B-complex. It is very low in calories. 100 gms of cauliflower contains only 25 calories.

Food Quote

“There is no sincere love than the love of food”.

George Bernard Shaw

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