KARDAI CHI BHAJI / करडईची भाजी

KARDAI CHI BHAJI / करडईची भाजी 

                                        

INGREDIENTS

Kardai leaves / safflower leaves	1 bunch
Garlic cloves crushed	4 to 5 nos
Onion chopped	1 no
Green chilles chopped	3 to 4 nos
Moong dal	1/2 cup
Peanut pdr	2 to 3 tsp
Salt	T.T.
Oil	2 tbsp
Rai / mustard seeds	1/4 tsp
Haldi / turmeric pdr	1/4 tsp
Coriander leaves chopped	1 tbsp

 

METHOD

                                    

1. Pick wash and finely shred the kardai leaves.

2. Wash and soak the moong dal in water for 1 hour.

                                    

        
3. Heat oil and add rai. When it crackles add haldi.

                                     

4. Add the garlic to the pan. When it colours a little and turns pink then add the onion and green chillies.

                                         

5. Saute the onion till it starts to brown a little.

                                         

                                               

6. Now add in the shredded leaves along with the soaked moong dal.

                                        

                                        

7. Mix well, cover and allow the leaves and the dal to cook well. Keep on stirring and mixing in between.

8. Now add in salt and peanut pdr. Mix and finally garnish with coriander leaves.

9. Serve with chapati or bhakri.






Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

RUSHI CHI BHAJI / ऋषीची भाजी

Rushi panchami is the second day of Ganesh Chaturthi. On this day a special mix vegetable is prepared with all those vegetables that are either grown in your back yard or they grow wild. No vegetables are used which are grow by the efforts of the use of a bullock to plough the fields.

The preparation itself is very satvik. In the olden times the Rishis used to live in the jungles and they did not use any spices to perk up their food. This vegetable is made the same way without the use of oil or spices. But dont think that it would taste bland, it is extremely tasty and brings out all the flavours of all the veggies used.

RUSHI CHI BHAJI / ऋषीची भाजी 

INGREDIENTS

Laal bhopla / red pumpkin cut in cubes	1 cup
Doodhi / cut in cubes	1 cup
Bhendi / lady finger / okra sliced	1 cup
Kakdi / Cucumber peeled deseeded and cubed	1 cup
Alu chi paane / colocasia leaves shredded	1 cup
Laal math / red amaranth leaves shredded	1 cup
Hirva math / green amaranth leaves shredded	1 cup
Suran / yam peeled and cut in cubes	1 cup
Corn on the cob cut in 2 – 3 pieces OR corn kernels	1 no OR 1 cup
Ghosale / cut in cubes	1 cup
Dodka / shirali / ridge gourd peeled and cubed	1 cup
Padval / snake gourd cut in half, deseed and slice	1 cup
Ghevda	1 cup
Chinch / tamarind pulp	¼ cup
Gul / jaggery	1 tbsp OR T.T.
Scraped fresh coconut	1 cup
Rock salt	T.T.
Green chillies	3 – 4 nos

METHOD:

1.       Prepare all the vegetables as given above.

2.       Apply a little tamarind pulp to the suran and alu leaves and keep for 10 – 15 min.

3.       Put all the vegetables along with the chillies in a heavy bottomed handi or kadhai.

4.       Switch on the flame and mix them all together.

5.       When the veggies heat up, put the flame to a simmer, cover with a plate on top and pour a little water on the plate.

6.       Almost all the veggies used has high water content so we need not add any external water into it. But at the same time keeping water on the cover plate ensures that the veggies do not burn.

7.       When the vegetables are half cooked, add in the tamarind pulp and jaggery.

8.       Stir and mix with light hands.

9.       When all the veggies are cooked, sprinkle in the scraped coconut and rock salt.

10.   Serve along with bhakri and lasun / garlic chutney.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

VEG FAJITA WITH BURNT CORN

Another one from the Tex - Mex cuisine .... Veg Fajita with Burnt Corn ...

VEG FAJITA WITH BURNT CORN

INGREDIENTS

Onion sliced	1 no
Green bell pepper sliced	1 no
Red bell pepper sliced	1 no
Yellow bell pepper sliced	1 no
Tomato sliced	2 nos
Button mushrooms sliced	12 – 15 nos
Corn kernels boiled and drained	1 ½ cup
Fajita seasoning	1 – 1 ½ tsp
Garlic pdr	¼ tsp
Red chilli pdr	½ tsp
Salt	T.T.
Lemon juice	2 tbsp
Coriander leaves chopped	3 – 4 tbsp
Olive oil	2 tbsp
Tortilla  http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-corn-tortillas.html	8 – 10 no

METHOD:

FAJITA SEASONING

1 tsp oregano

1 tsp garlic pdr  

1 tsp onion pdr

1 tsp chilli pdr    

1 tsp paprika pdr

1 tsp cumin pdr

Mix all together and use as required.

FAJITA STUFFING

1.       Heat 1 tbsp olive oil.

2.       Add in all the vegetables (except corn), from onion to mushrooms.

3.       Stir fry all the veggies on high heat till they are half cooked.

4.       Now add into it the fajita seasoning, salt, garlic pdr and chilli pdr.

5.       Stir fry again to mix. Switch off the flame.

6.       Add in the coriander leaves and lemon juice. Mix and reserve till further use.

BURNT CORN

7.       Heat olive oil.

8.       Add in the boiled corn kernels.

9.       Stir fry the corn kernels on high heat till they swell, start popping a little and start to change colour, burning slightly at the edges.

10.   Now season them with a little fajita seasoning, salt, garlic pdr and chilli pdr.

11.   Mix and toss. Switch off the flame.

12.   Add in lime juice and coriander leaves.

ASSEMBLING

13.   Warm the tortillas on a griddle.

14.   Lay them on a work counter.

15.   Put the Fajita stuffing in the centre of the tortilla in a straight line. Put a sprig of coriander over it.

16.   Turn the sides of the tortilla over the filling.

17.   Serve the Fajita with Burnt corn at the side along with lemon wedges.

18.   You can also serve them with Tomato Salsa, Guacamole Sour cream and Baked beans or Refried Beans.

For more Mexican or Tex - Mex recipes, check out the links below -

http://paripoornapaksiddhi.blogspot.com/2016/06/mexican-rice.html

http://paripoornapaksiddhi.blogspot.com/2016/04/mexican-quesadillas.html

http://paripoornapaksiddhi.blogspot.com/2016/03/tostadas.html

http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-veg-enchiladas.html

http://paripoornapaksiddhi.blogspot.com/2016/02/home-made-enchilada-sauce-mexican.html

http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-corn-tortillas.html 

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

CHEESY BROCCOLI SOUP

CHEESY BROCCOLI SOUP

INGREDIENTS

Butter	1 tbsp
Refined flour	1 tbsp
Milk	½ cup
Water	1 cup
Broccoli florets finely minced	¼ cup
Salt	T.T
Pepper	T.T.
Nutmeg pdr	T.T.
Cheese grated	2 tbsp

METHOD:

1.       In a pan heat the butter, to it add the flour.

2.       Cook the flour in butter till it lightly starts to change colour and the raw aroma goes off.

3.       Mix together the milk and water.

4.       With one hand pour the milk water mix into the pan and with the other vigorously whisk it all together to form a smooth lump free mix.

5.       If it is too thick add in a little more milk water mix.

6.       The consistency should be pouring but semi thick.

7.       When it comes to a boil, season with salt, pepper and nutmeg.

8.       Also add in the broccoli and stir it in.

9.       Since the soup is boiling hot the broccoli gets cooked in its heat.

10.   Grate in some cheese and keep some for garnishing.

11.   Serve the soup with more cheese on top and a floret of broccoli to garnish.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.