Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

March 2, 2016

Hara bhara kabab recipe - How to make hara bhara kabab

hara bhara kabab in a serving plate
Hara bhara kabab recipe with step by step pictures - Hara bhara kabab is one of the most popular North Indian snacks. I am always fascinated in making kababs and tikkis. It is made by using spinach, raw banana and gram flour or besan. This kabab is mildly spiced and shallow fried. This is usually served with mint yogurt chutney, tamarind chutney, dates chutney, tomato ketchup or tomato sauce. 

This is one of our favorite snacks.I have used raw bananas instead of potatoes for one solid reason. I had half a dozen of bananas lying idle in the fridge and wanting to make proper use of it. The hara bhara kabab was delicious and  it was hard to guess the ingredients. This kabab can be made with boiled potatoes but it also comes out well with boiled bananas too.

You will not find the difference in taste.You can substitute three boiled potatoes in the place of boiled raw bananas. You can use a tbsp of lemon juice instead of amchur powder. For your convenience, the hara bhara kabab mixture can be prepared well in advance and stored in the fridge to make kababs as and when required.

Hara Bhara Kabab 

Prep time : 
Cook time : 
Total time : 
Recipe type : Snack-Appetizer
Cuisine : North Indian
Yield :Serves 2
Author : Vidya Chandrahas


Ingredients 
  • 3 raw bananas, boiled (or 3 boiled potatoes)
  • 1/2 cup gram flour / besan
  • 1 ½ tsp chilli powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp cumin seeds powder / jeera powder
  • 1/2 tsp garam masala
  • 3/4 tsp amchur powder
  • 1/4 cup chopped coriander leaves
  • 3 green chillies, chopped
  • 1 ½  cup chopped spinach, finely chopped
  • 2 tsp grated ginger
  • 1 heaped tsp salt or as required

Method
  1. Clean and remove the  stems of spinach. Wash the spinach and chop finely.
  2. Wash and slit the skin of raw bananas  till half from one side. Boil them until soft in sufficient water.
  3. Cool and peel the skin. Grate in a plate and set aside.
  4. Put the gram flour in a bowl.
  5. Add the chilli powder, turmeric powder, cumin powder, garam masala, amchur power and salt.
  6. Mix well till all the ingredients combine well.
  7. Add the chopped coriander leaves and green chillies.
  8. Add the chopped spinach and grated ginger. Add the boiled grated banana.
  9. Mix it to a thick and smooth mixture. Use some water if required. The consistency of the mixture should be very thick and smooth.
  10. Heat a pan and apply some oil on it. Make medium sized balls from the kabab mixture. Flatten it with your hand and place it on pan.
  11. Pour some oil from the edges. Cook on medium flame till the base of kababs become firm and crispy. You can also shallow fry them with more oil.
  12. Flip the kababs and spread some more oil from the edges.
  13. Cook till they become crispy and golden brown from both sides.
  14. When both sides become golden brown, flip frequently and cook from both sides for  another 2 minutes.
  15. Serve the hara bhara kabab hot with choice of your dipping sauce.
                                   
Hara bhara kabab - step by step pictures

1.  Chop the spinach finely and set aside. Wash and slit the skin of raw bananas  till half from one side. Boil them in sufficient water till soft. Cool the boiled bananas and then peel and grate in a plate.
grate boiled banana and chop spinach

2.  Put the gram flour in a large bowl.
besan for making hara bhara kabab 

3.  Add the chilli powder, turmeric powder, cumin powder, garam masala, amchur power and salt.
masala added to besan to make  kabab

4.   Mix well till all the ingredients combine well.
mixing the besan and masala for kabab
5.  Add the chopped coriander leaves and green chillies.
fresh coriander, chilli added to make kabab

6.   Add the chopped spinach and grated ginger.
adding spinach and grated ginger

7.   Add the boiled grated banana.
adding boiled banana to make kabab

8.  Mix well to make a thick kabab mixture. Use some water if the mixture is too dry.
mixing ingredients to make kabab mixture

9.  Heat a nonstick pan and apply some oil on it. Take one medium sized kabab mixture balls and slightly flatten it on your palm. Place it on hot pan. Pour some oil from the edges.
 put flattened mixture on hot pan 

10.  Flip the kababs and spread some more oil from the edges. Cook till they become crispy and golden brown from both sides.
 shallow frying the hara bhara kabab

11. When both sides become golden brown, flip frequently and cook for  another 2- 3 minutes.
shallow fry the  hara bhara kabab 

12.  Hara bhara kabab is ready to serve.

January 31, 2015

Aloo matar gobi sabzi recipe - Potato green peas cabbage curry

sabzi in a serving plate
Aloo matar gobi sabzi recipe - A very healthy combination of these three vegetables make a wonderful side dish. This side dish can be prepared within 15 minutes. Besides being healthy it is tasty also. Try out this easy side dish to treat your family. During a lazy day you can  prepare  sabzis
in a jiffy.

Aloo Matar Gobi Sabzi 

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 3 cups chopped cabbage
  • 1 cup green peas
  • 1 large potato
  • 1/4 cup oil
  • 1/4 tsp asafoetida / hing
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 green chillies
  • 1 red chilly
  • 1 sprig curry leaves
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste

Method
  1. Separate the cabbage leaves and wash them thoroughly under running water. Chop the cabbage into small pieces and set aside. 
  2. Rinse the green peas and set aside. Wash and peel the potato and cut it into small pieces.
  3. Heat the oil in a pan. Add the hing, immediately add the mustard seeds to it. When they start spluttering, add the cumin seeds, allow them to crackle. 
  4. Add the red chilly, green chillies and curry leaves one by one. Add the chilli powder and turmeric powder, saute for a while. 
  5. Add the potato pieces and fry for 2 - 3 minutes.Add the green peas and fry for 1 minute. Add the cabbage, and saute for a while. Add the salt and mix well. 
  6. Cook covered on low flame till the potatoes and green peas become salt. Pour some water on the lid. Let the vegetables cook in its own moisture, do not add water. Stir in between to prevent it from burning.
  7.  When the sabzi is done, remove from the flame, serve hot as a side dish to roti and rice with curry.

sabzi in a serving bowl

Some other side dish recipes you might like in this blog.

Farasbi / french beans bhaji
Flower aloo matar ki sabzi
Gajar moong dal stir fry
Ridge gourd stir fry
Amaranth leaves stir fry
Matar Shimla Mirch Subzi

sabzi served

January 21, 2015

Aloo methi stuffed paratha recipe - Potato methi stuffed paratha

aloo methi paratha in a serving plate
Aloo methi stuffed paratha recipe - One of my common practice is to make stuffed parathas or mix and roll theplas at least 2 to 3 times a week, so that kids have vegetables with roti simultaneously. I have already posted few parathas and theplas recipes earlier. But aloo methi paratha is my all time favorite. It has mild fenugreek leaves flavor and soft texture on account of finely mashed potatoes. 

One can eat ghee applied hot parathas along with some yogurt and pickle. You don't need any side dish to go with it.  Some chutney powder mix with yogurt also works wonder with this paratha. This is awesomely delicious and filling, something different than  regular chapati and subzi. You can also pack it in a lunch box. 

Aloo Methi Stuffed  Paratha 

Prep time : 25 mins
Cook time : 30 mins
Total time : 55 mins
Recipe type : Breakfast
Cuisine : North Indian
Yield : 12 Parathas
Author : Vidya Chandrahas

Ingredients
  • 1½ cups wheat flour
  • ½  cup apf / maida
  • Salt to taste
  • Oil as required

For the stuffing
  • 1 large bunch fenugreek leaves / methi leaves
  • 4 large potatoes, steamed, mashed
  • 1 tbsp coriander seeds powder
  • 1 tsp cumin seeds powder / jeera powder
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste

For the dough
Combine together the maida, wheat flour and sieve them. Add salt to it. Knead them to a soft dough adding water and little bit of oil. Keep it aside for 15 minutes.

Method

1.  Wash the potatoes, peel and cut them into large pieces. Steam the potatoes in a steamer till they become soft, allow them to cool, mash and keep aside. 
stteamed and mashed potatoes to make aloo methi paratha

2.  Wash the methi leaves,  drain and chop them finely.
Chopped methi leaves

3.  Heat 1 tbsp of oil in a pan, add the chopped methi leaves, saute for a while and cook covered till the leaves turn soft. 
tempering methi leaves to make stuffed aloo methi paratha

4.  Once the  leaves turn soft, add the coriander seeds powder, cumin seeds powder, chilli powder, turmeric powder, salt and mix well. Saute for a while and add the steamed, mashed potatoes.
spice powder added to make stuffed aloo methi paratha

5.  Mix well to make the stuffing.   Take a large lemon sized dough, roll out a small poori sized roti. Take 2 tbsp of potato, methi stuffing and place it on the roti.
mashed potato added

6.  Lift the edges and join them in the top giving modak shape to it, then twist the tip as shown in the picture below.
wheat flour dough balls stuffed

 7.  Now flatten it and dust with wheat flour. Then gently roll out into thin paratha.
stuffed paratha rolled

8.  Heat a griddle and rub 1/4 tsp of ghee on it. Shallow fry the paratha till golden brown from both sides. Remove and apply 1/4 tsp of  ghee on the hot paratha. Serve hot with your favorite side dish.
Shallow fried the aloo methi paratha

January 9, 2015

Farasbi batata bhaji recipe - French beans potato sabzi

bhaji in a plate
Farasbi batata bhaji recipe - A simple bhaji with french beans and potato is  a side dish which perfectly goes well  with rice and curry, rotis and chapatis. Needless to say that it is healthy and full of nutrition.  I use beans frequently in dals, curries, sabzis and stir fries. This is an easiest and simplest bhaji with lesser ingredients that you can make quickly without much of an effort.

Farasbi Batata Bhaji

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 300 grams french beans / farasbi
  • 1 small potato, peeled, cubed
  • 4 - 5 tbsp oil
  • 1 tsp mustard seeds
  • 1 green chilli, chopped
  • 8 - 10 broken red chillies
  • 1 sprig curry leaves
  • 1/2 cup grated coconut
  • Salt to taste

Method

1.  Wash the french beans thoroughly and pat dry.
farasbi to make Farasbi batata bhaji
2.  Pinch out or cut off the tips. 
pinch out the tips to make Farasbi batata bhaji
3.  Cut the beans into small pieces and set aside. 
cut beans into pieces to make Farasbi batata bhaji
4.  Heat the oil in a pan and add mustard seeds to it. When they start spluttering, add the green chillies, saute for a while, add the broken red chillies and curry leaves, Give a good stir till aromatic.
heat oil and temper it
5.  Wash and peel the potato and cut it into small pieces. Add the potato pieces and fry for 2 minutes.
potato added to make Farasbi batata bhaji
6.  Add the beans and saute for 2 minutes. 
beans added to make Farasbi batata bhaji
7.  Cook covered for 8 - 10 minutes, stirring  in between to prevent it from burning. Sprinkle water if required. 
cook covered to make Farasbi batata bhaji
8.  Once the potato and beans cook to soft and become tender, add the salt and mix well. add the cooconut and mix well. Remove from the flame
coocnut added to make Farasbi batata bhaji
9.  Serve hot. 
serve farasbi batata bhaji hot

January 7, 2015

Phool gobi matar aloo ki sabzi recipe - How to make cauliflower green peas potato bhaji

Sabzi in a pan
Matar, aloo, gobi sabzi recipe - If  I am not pre-plan for next day morning breakfast, I don't  think too much. I just make some quick sabzi and chapatis. That saves my energy and time. Cauliflower is one such vegetable that cooks very fast and you don't need  to wait hours together. Fresh and clean cauliflower is our favorite vegetable too.  

Cauliflower is a vegetable that is available throughout the year and you can prepare so many dishes with it.  This sabzi is definitely a healthier version and it was tasty too. It goes really well with chapthis, rotis, and rice with curry. I have added potatoes and green peas to this sabzi which has turned out to be a  delicious combination. 

Some other sabzi recipes you might like in this space

Phool Gobi Matar Aloo ki Sabzi

Prep time : 15 mins
Cook time :15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 2 cups cauliflower florets
  • 1 cup green peas / matar
  • 1 potato, peeled, cubed
  • 2 tomatoes. chopped
  • A fistful of chopped cilantro
  • 2 onions, finely chopped
  • 1 tsp ginger - garlic paste
  • 1 tsp coriander seeds powder
  • 1/2 tsp cumin / jeera powder
  • 1 tsp chilli powder
  • 1/2 tsp kashmiri chilli powder (optional)
  • 1/2 tsp turmeric powder
  • 1 heaped tsp of garam masala
  • 6 tbsp oil
  • Salt to taste

For the tempering
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds / jeera
  • 1 green chilli, chopped
  • 2 dry red chillies
  • 7-8 curry leaves
  • A generous pinch of asafoetida

Method
  1. Separate the florets and put them in warm salt water, keep aside for 10 minutes. Drain and wash the florets thoroughly under running water, pat dry and set aside. 
  2. Heat the oil in a non stick pan on medium flame and add the mustard seeds. When the mustard seeds starts spluttering, add the cumin seeds,  green chillies, red chillies and curry leaves. Saute for few seconds, add the hing and saute for a while. 
  3. Add the chopped onions, ginger garlic paste and saute till the onions are translucent. add the cumin seeds powder, coriander seeds powder, chilli powder, kashminri red chilli powder and turmeric powder. Saute till the raw smell disappears.  
  4. Add the tomatoes, green peas, potatoes, cauliflower florets and coriander leaves. Stir to combine and cook covered till all the vegetables become soft. Stir in between and sprinkle some water on it if required. 
  5. Once the vegetables become soft and tender, add the garam masala and salt. Mix well and further saute for a minute stirring in between. Serve hot.
sabzi in a serving pan

January 6, 2015

Karwari spicy baby potato curry recipe - How to make baby potato curry

Baby potato curry recipe - Deliciously prepared spicy baby potato curry is a perfect accompaniment for pulao, ghee rice, steamed rice, rice rotis, chapatis, parathas and pooris. Since the masala is ground using fried spices, the flavor and taste of the curry is  like South Indian Karwar style coconut based gravy.  I also make dum aloo with baby potatoes that I will post in future. You don't need any side dish if you prepare this spicy curry.  You can also increase or decrease the quantity of spices as per your taste.

Spicy Baby Potato Curry

Prep time : 15 mins
Cook time : 15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)

  • 10 baby potatoes, washed, peeled
  • 4 cloves garlic, chopped
  • 1/6" piece ginger, chopped
  • 1 cup grated fresh coconut
  • 2 tsp chilli powder
  • 2 large onions
  • 2 tsp coriander seeds
  • 1/2 tsp cumins / jeera
  • A generous pinch of fenugreek seeds / methi
  • A generous pinch of fennel seeds / saunf
  • 4 cloves / lavang
  • 1/6" piece cinnamon / dalchini
  • 5 - 6 black pepper
  • 1/2  star anise / chakri phool
  • 1 brown cardamom, slightly crushed
  • Fistful of chopped fresh corianders
  • 4 tbsp oil
  • Salt to taste


Method
  1. Mix the coriander seeds, cumins, methi, saunf, cloves, cinnamon, black pepper, star anise together, fry them using some oil until aromatic and keep aside.
  2. Mix the coconut and chilli powder together, roast until coconut releases nice aroma and keep aside. 
  3. Heat oil in a pan, fry the onions until light brown and keep aside. 
  4. Then mix the fried onions, fried spices and roasted coconut and chilli powder mixture, ginger and garlic together, put them in a mixer container and grind it to a smooth and thick paste using water and keep aside. 
  5. Heat some oil in a frying pan and stir the peeled baby potatoes for few minutes and cook covered for few minutes. 
  6. Sprinkle some water in between to prevent the potatoes from burning. When the baby potatoes are half cooked, remove and keep aside. 
  7. Pour the masala in a deep pan and make pouring consistency masala paste by adding some water. Add the crushed whole brown cardamom, salt and half  boiled potatoes to it. 
  8. Bring the curry to boil and further cook on low flame till the potatoes become very soft but not mushy. Once the potatoes cooked to soft, remove the pan from the flame. 
  9. Garnish with fresh corianders. You can add lemon juice if you like it. Serve hot.



Note
  1. Do not add cardamom while grinding the masala. 
  2. Add slightly crushed brown cardamom to the curry while boiling, It releases beautiful aroma. 
  3. The consistency of gravy should not be too thin, it should be medium thick consistency.
  4. You can add fresh green peas and mushroom to this curry but I have not added  it. 
  5. You can add some lemon juice if you like it

October 7, 2014

Mix vegetable korma ( kurma ) - How to make vegetable korma

veg kurma in a plate
Vegetable korma recipe - Vegetable korma is a delicious side dish for parathas, theplas, other Indian flat breads, ghee rice and jeera rice, prepared in North India. Being a tempting dish, this is an ideal side dish to prepare for small parties or weekend treat. The procedure I have posted here is very easy to make with easily available ingredients in kitchen.

This korma is prepared using variety of vegetables. So, it is healthy too.I have used onions, tomatoes, cauliflower, baby corn, carrots, potatoes and beans. Along with these vegetables you can also add other soft vegetables like broccoli, green peas, ivy gourd and zucchini. Do try this delectable vegetable korma as side dish for your favorite Indian rotis or pulaos and I am sure you will enjoy it.

Preparation time - 20 minutes
Cooking time 20 minutes
Serves 4

Ingredients

  • 2 carrots
  • 1 large potato
  • 1 cup chopped beans
  • 1 cup cauliflower florets
  • 10 baby corns
  • 1 ½ tbsp oil
  • 2 tsp chilli powder
  • Chopped cilantro
  • Salt to taste

To grind
  • 2 large onions, grated
  • 2 medium tomatoes, grated
  • 2½ tbsp dry coconut
  • 1 tbsp poppy seeds / khus khus
  • 10 - 12 cashew nuts
  • 1/6 tsp methi seeds
  • 4 lavang / cloves
  • 1/6" piece cinnamon
  • 1 green cardamom
  • 3 - 4 tsp chilli powder
  • 1/2 tsp turmeric powder / haldi
  • 1/2 tsp garam masala

Preparation
Soak the poppy seeds for 15 minutes and keep it aside.Fry the lavang, dalchini and methi seeds in little oil and set aside.

Method

1.  Wash and chop the beans and baby corns. Separate the  cauliflower florets and wash them. Wash and peel the potato and carrots. Cut them into cubes.
chopped vegetables for  veg kurma

2.  Transfer the chopped vegetables to a pan and add enough water. Bring it to boil and cook till all the vegetables become soft. Once done, remove from the heat and keep it aside.
boiled veggies for kurma

3.  Heat the oil in a pan and add the grated onions. Saute till the onions are translucent.
fried onions to make veg kurma

4.  Add the grated tomatoes to the onions and saute for 2 - 3 minutes. Cook covered on low flametill the tomatoes and onion become soft.
tomatoes added to make kurma

5.  Add the chilli powder, garam masala and turmeric powder to the onion tomato mixture and saute on low flame for a minute. Remove the pan from the heat and allow the mixture to cool.
masala added to onion tomato mixture

6.  Once it becomes cool, add the fried lavang, dalchini and methi seeds. Add the cardamom, soaked poppy seeds and cashew nuts. Grind this mixture to a smooth paste using very little water.
masala paste to make kurma

7.  Transfer this masala paste to a pan. Add the vegetable stock and make a thick pouring consistency gravy.
masala transfered in a kadai

8.  Add the boiled vegetables and salt. Keep this pan on medium flame and bring it to boil.
boiled vegetables added

9.  Simmer till you get the desired consistency and remove from the heat. Add the chopped coriander leaves and mix well.
chopped cilantro added

10.  Serve hot with parathas, theplas, naan, roti, bread, chapati, phulka, steamed rice, jeera rice, ghee rice and pulavs.
cilantro mixed

vegetable kurma ready to serve



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