FUN COOKING

Tori/turai/gilki is a healthy vegetable but many of us don't like to eat it, specially kids. Generally we make its sabzi. I have made it with slightly variation in its chopping. Here below is full recipe of its bhartha/bhurtha:
 Ingredients:
300 grams of tori/gilki/turai
salt to taste
1 tsp of turmeric powder
1 tsp of cumin seeds
1 small stick of dalchini (optional)
2 cloves
2 bay leaves (optional)
5 tbsp of oil
pinch of hing
1/2 tsp of red chili powder
1 tbsp of coriander powder
1/2 cup of frozen peas (otional)
1 big onion (finely chopped)
Paste of 3 tomatoes
1 tbsp of grated ginger
1 finely chopped green chili
1 small tomato for garnishing
Method
1. Peel the torai and cut it roughly in big chunks and then chop it very finely in vegetable chopper. For this, see the photo collage below.
2. Heat the oil in a frying pan. Though I have written 5 tablespoon of oil, but in 1 tbsp of oil it can be made too.  Add hing and cumin seeds and let it crackle till it stops itself.  Now put bay leaves, cloves and  cinnamon stick and stir. Putting bay leaves,cloves and cinnaman stick is optional.  
3.  Add finely chopped onion and ginger and make it translucent  or very light brown.
4.  Now add tomatoes paste, turmeric, salt, red chili powder and coriander powder and cook it till oil separates.
5. This is the time to put very finely chopped turai and stir.
7. Cook it on slow heat for few minutes till oil can be seen around the sabzi. After that add peas and stir.  Again cook for few minutes. 
8. For garnishing finely chopped cilantro, tomato strips and green chili can be added too.
9.  Delicious turai ka bhurtha is ready to serve.
Enjoy Healthy Cooking!!!
See related recipes:
Healthy Bhutta or Corn 
Palak Paneer  
Tori Peels Paneer Saag   
Bottle Gourd Zest Kofta Curry  
Bhiss(lotus stem) & Aaloo Sabji  
Leafy Potatoes (wild sweet leaves)  
Tiny Pumpkin with Spring Onion leaves  
Guava Sabji 
Kachalu Dahi (curd) Wale  
Baigan (brinjal) Bhurta  
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney  
Stuffed Green chili Peppers (peanuts) 
Mint Paneer Pasanda  
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage 
Stuffed Parwal/Parval
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Jack fruit/kathal is eaten as vegetable as well as fruit too.  Fresh one is used as vegetable while ripen one is used as vegetable.  It is full of fibers. Its peeling, chopping is difficult job, nevertheless it is a delicious vegetable. I remember, when I first time cut it, my hands were became sticky. It was not only with me, but many of us find it boring, when it comes to  its cutting.  Then some one told me to apply some oils on hands and knife before its cutting. I have earlier written the recipe of boiled kathal sabzi and parantha. Today I have made its bhurtha. Here below is the recipe  of Kathal bhurtha:
 Ingredients:
400 gms of Jack fruit
salt to taste
1 tsp of turmeric powder
1 tsp of cumin seeds
1 small stick of dalchini
2 cloves
2 bay leaves
5 tbsp of oil
pinch of hing
1/2 tsp of red chili powder
1 tbsp of coriander powder
1/2 cup of frozen peas
1 big onion (finely chopped)
Paste of 4 tomatoes
1 tbsp of grated ginger
1 finely chopped green chili
2 tbsp of finely chopped drum stick leaves
1finely chopped tomato
1. 1.  Smear oil on hands and knife.This step is very necessary to tackle the problem of latex or sticky  and milky substance.
2.  Take the raw jack fruit which is available in the market for making sabzi etc. Peel it and cut into pieces.  While cutting,  peel its seeds too with knife.  If it is tender then no need to peel it off.3.  Now take this kathal into pressure cooker with 1/4 cup of water and little salt. I boiled it in hawkins pressure cooker of 3 liters.  When it comes on full pressure and first whistle comes, keep the flame on sim for 1 minute.  Now remove from heat. We need completely cool boiled kathal. When it gets cooled, mash it with the back of big spoon. If boiling on hotplate, then remove form it to avoid overcooking as the hotplate remains hot for a long time.
3.  Heat the oil in a frying pan. Though I have written 5 tablespoon of oil, but in 1 tbsp of oil it can be made too.  Add hing and cumin seeds and let it crackle till it stops itself.  Now put bay leaves, cloves and  cinnamon stick and stir.
4.  Add finely chopped onion and ginger and make it translucent  or very light brown.
5.  Now add tomatoes paste, turmeric, salt, red chili powder and coriander powder and cook it till oil separates.
 6.  Mash the boiled kathal. This is the time to put boiled and mashed kathal (no water)  and stir.
7. Cook it on slow heat for few minutes till oil can be seen around the sabzi. After that add peas and stir.  Again cook for few minutes.
8.  Mix finely chopped drumstick leaves,tomato strips and green chili and stir.
9.  Delicious kathhal ka bhurtha is ready to serve.
Enjoy Healthy Cooking!!!
See related recipes:
Healthy Bhutta or Corn 
Palak Paneer  
Tori Peels Paneer Saag   
Bottle Gourd Zest Kofta Curry  
Bhiss(lotus stem) & Aaloo Sabji  
Leafy Potatoes (wild sweet leaves)  
Tiny Pumpkin with Spring Onion leaves  
Guava Sabji 
Kachalu Dahi (curd) Wale  
Baigan (brinjal) Bhurta  
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney  
Stuffed Green chili Peppers (peanuts) 
Mint Paneer Pasanda  
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage 
Stuffed Parwal/Parval
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Reproduction of the contents of this blog, without permission, in whole or in part, is prohibited.

Moringa/drum stick leaves are very healthy. Yesterday I made its dry sabzi with potatoes. Here below is how we can make it:
Ingredients 
4 cups of chopped moringa leaves
2 potatoes
1 medium sized finely chopped onion
1 tbsp grated ginger
2 tomatoes
Pinch of asafetida
1 tsp cumin seeds
1 tsp turmeric
1 green chili (finely chopped)
pinch of red chili powder
Salt to taste
1 tsp garam masala
1 tsp coriander powder
Oil
Method 
1.  Remove the leaves from its stem. Wash and chop it very finely.
2.  Peel the potatoes, and cut into small dices. 
3. Heat oil in a pan.  Add asafetida and cumin seeds and let it splutter till it stops itself.
4. Add onion and ginger and saute until it turns light brown. Add peeled and chopped tomatoes, salt, turmeric, coriander powder and green chili. Mix well and cook it till oil separates from it.
5. Now add moringa leaves and potatoes, stir well and add little(1 tbsp) water.
6.Cover it with a plate and cook on a very low flame till potatoes  gets soft.
7. Add garam masala and and give a good stir.
8. Potatoes with  drum stick leaves is ready. Transfer it to a serving bowl and serve it hot with roti etc.
Enjoy Healthy Cooking!!!
See related recipes
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts) 
Bitter Gourds Peels Sabzi 
Sugar Snap Peas N Aaloo Sabzi
Bhindi Sabzi (Microwave)
Aaloo Gobhi (Microwave)
Milky Corn Methi Paneer
Stuffed Parwal/Parval
How to make Cumin Powder
Mint Paneer Pasanda
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Tori/turai/gilki/galki/luffa is considered very good for stomach. Many people, especially children do not like to eat it. But stuffed tori sabzi is an exception.  It is very tasty and healthy too.  Today I have made this sabzi with smooth torai.  Here is the whole process how I made it:
Ingredients
250 grams of tori/turai/gilki
2 inch piece of grated ginger
1 big onion
salt to taste
1 tsp of turmeric powder
1/2 tsp of red chili powder
1 tbsp of coriander powder
1 tbsp of fennel/soanf powder
1 tsp of mango powder
1/2 tsp of garam masala powder
2 tbsp of oil
Method
1. Wash and peel the turais/toris.  
2. Cut one tori into two to three pieces. Cut all the toris into pieces like wise.  Now cut each piece in lengthwise in the middle of it, in  the way that its lower part should remain as intact.
3.  Peel the ginger and onion and pulse it few times in small zar of mixer or in vegetable chopper as a coarse paste.
4.  Now add all the spices and 1 tsp of oil and mix.
5.  Next stuff all the toris pieces with this onion masala mixture.
6.  Heat the oil in a frying pan. Place all the stuffed pieces into it.  Cover the lid and cook it on medium flame turning it frequently with the help of tong till little soft.
7.  Now take out all the toris into a plate.
8.  Now cook the remaining onion masala mixture in the same pan. After that add the tori pieces which we have taken out in a plate to the pan again and coat it with this cooked masala with a spatula very gently.
8. Cook it two minutes and remove from heat.
9. Transfer it into serving bowl. Stuffed toris are ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
How to Steam corns in Microwave   
Healthy Bhutta or Corn   
Palak Paneer    
Tori Peels Paneer Saag    
Bottle Gourd Zest Kofta Curry   
Bhiss(lotus stem) & Aaloo Sabji    
Leafy Potatoes (wild sweet leaves)    
Tiny Pumpkin with Spring Onion leaves    
Guava Sabji Kachalu Dahi (curd) Wale    
Baigan (brinjal) Bhurta    
Stuffed capsicum with Potato    
Potatoes with Spinach Chutney   
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave   
Stuffed Karela with cabbage   
Stuffed Parwal/Parval   
Milky Corn Methi Paneer 
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed simla Mirch 
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Reproduction of the contents of this blog, without permission,  in whole or in part, is strictly prohibited.

Capsicum/simla mirch/bellpepper can be stuffed with various fillings.  Today I have made the simla mirch, which I have stuffed with onion. Here below is the whole process how we can prepare it:
Ingredients:
4-5  simla mirch
2 medium sized onion
1 tbsp of grated ginger
1 tsp of red chili powder
1 tbsp of soanf/fennel powder
1 tbsp of coriander powder
1 tsp of garam masala
2 tsp of mango powder
1 tsp of turmeric powder
salt to taste
2-3 tbsp of oil
Method
1. Wash the simla mirch. Take out its stem in its shape with knife. 
2. With a small fork scrape little bit from inside so that it can be stuff properly.
3.  Now grate the onions and mix all the other ingredients except oil and mix.
4.  Now add 1 tsp of oil in this filling and microwave it for 2 minutes in ceramic bowl.
5.  Fill the simla mirchies with microwaved onion stuffing.  It can be filled easily with a small fork.
6.  Now heat the oil in frying pan.  Place the simla mirchies in it.  Once stir it so that oil gets coated to it.
7. cover the lid and cook it on low flame till soft.
8.  Now take out these  into a plate and put the remaining onion mixture in the frying pan.
9.  Cook it fro few minutes.
10  Again add the cooked simla mirchies to the onion stuffing which we are  cooking on low flame.  Stir it, so that all the capsicums get coated with this masala.  Cover the lid.
11.  Again cook it for few minutes by covering the lid.  stir often.
12.  Onion stuffed simla mirchies are ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
How to Steam corns in Microwave  
Healthy Bhutta or Corn  
Palak Paneer   
Tori Peels Paneer Saag   
Bottle Gourd Zest Kofta Curry   
Bhiss(lotus stem) & Aaloo Sabji   
Leafy Potatoes (wild sweet leaves)   
Tiny Pumpkin with Spring Onion leaves   
Guava Sabji Kachalu Dahi (curd) Wale   
Baigan (brinjal) Bhurta   
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney   
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda  
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage  
Stuffed Parwal/Parval  
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha 
                                            ----------------
Reproduction of the contents of this blog, without permission, in whole or in part is, strictly prohibited.                                      

Sweet corn bhurzee is made from boiled or steamed bhutta.  It is very easy and simple to make, but very tasty and healthy too.  Here comes the recipe:
Ingredients
2 cups of steamed or boiled bhutta
1 big finely chopped onion
1.5 tbsp of tomato paste
1 tsp of lime juice
1 inch piece of ginger
1 tsp of turmeric powder
2-3 finely chopped green chilies
1 tsp of cumin seeds
pinch of asfetida/heeng
3 tbsp of oil
few curry leaves
1 tsp of garam masala
2-3 tbsp of finely chopped cilantro
Method
1.  Boil/microwave sweet corns. See my previous posts  for it. 
2. Slightly crush the boiled/microwaved bhutta in mixer blender.
3.  Peel and grate the ginger.
4.  Heat the oil in frying pan/karahi.  Add heeng and cuminseeds and be it spluttered till it stops itself.
3.  Add curry leaves and finely chopped onion and ginger and cook it till translucent.  Now add tomato paste all along with turmeric powder, salt and green chilies.  Now cook it till oil starts coming out of it.
4.  Now add coarsely crushed sweet corn to it and mix well.  Cook it on very low flame till oil separates from it.
5.  Now add lime juice and cilantro and stir.
6.  Remove from heat and add garam masala and mix thoroughly.
7.  Healthy bhutta bhurzee is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes too:
How to Steam corns in Microwave
Healthy Bhutta or Corn 
Palak Paneer  
Tori Peels Paneer Saag  
Bottle Gourd Zest Kofta Curry  
Bhiss(lotus stem) & Aaloo Sabji  
Leafy Potatoes (wild sweet leaves)  
Tiny Pumpkin with Spring Onion leaves  
Guava Sabji 
Kachalu Dahi (curd) Wale  
Baigan (brinjal) Bhurta  
Stuffed capsicum with Potato  
Potatoes with Spinach Chutney  
Stuffed Green chili Peppers (peanuts) 
Mint Paneer Pasanda 
Bhindi Sabzi in Microwave 
Stuffed Karela with cabbage 
Stuffed Parwal/Parval 
Milky Corn Methi Paneer
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Reproduction of the contents of this blog without permission in whole or in part is prohibited.

Sweet and sour pumpkin sabzi  is generally made in religious ceremonies food as it can be made without onion too.  It tastes great with poori. Once I made in lunch in a get together at my home.  Everyone liked it and many of my friends asked its recipe. It is very easy and simple to make.  Here is the whole process how we can make it:
Ingredients
500 grams of yellow pumpkin
1 tbsp of oil
pinch of asafoetida
1 tsp of cumin seeds
1/2 tsp of fennel seeds
1/4 tsp of fenugreek seeds
1 tsp of mustard seeds
1/4 tsp of ajvain/carom seeds
1 tbsp of grated ginger.
salt to taste
1 finely chopped green chili
1/4 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of tamarind paste
3-4 tsp of sugar
2 tbsp of finely chopped cilantro
1/4 tsp of garam masala
Method
1.  Wash, peel and cut the pumpkin.
2.  Heat the oil in a pressure cooker.  Add asafoetida, and the mustard seeds and let it splutter.
3.  Now add cumin seeds, carom seeds, fennel seeds and mix.  Now put fenugreek seeds. 
4.  Put ginger and cook for few seconds.
5.  Now it is the time to add pumpkin pieces, turmeric, green chili, red chili powder, and salt.  Mix well.
6. Next add 1 glass of water and close the lid.
7.  As the first whistle comes, lower the heat to minimum and cook for 8-10 minutes. Then remove from heat.
8.  Let the pressure cook cool down.  Now open the lid and put tamarind paste and sugar and again keep it on the heat.
9.  Mash the pumpkin with the back of ladle and cook for few minutes on medium flame.
10.  Add cilantro and garam masla .
11.  Sweet and sour, chatpata kaddu is ready to serve.
Tip
1.  If pumpkin peels are tender then no need to peel it.  Make it all along with its peels.
2.  Instead of adding tamarind paste and sugar, sweet and sour tamarind chutney can be added too.
Enjoy Healthy Cooking!!!
See these posts too:
Palak Paneer   
Tori Peels Paneer Saag   
Bottle Gourd Zest Kofta Curry   
Bhiss(lotus stem) & Aaloo Sabji  
Leafy Potatoes (wild sweet leaves)    
Tiny Pumpkin with Spring Onion leaves  
Guava Sabji 
 Kachalu Dahi (curd) Wale   
Baigan (brinjal) Bhurta   
Stuffed capsicum with Potato   
Potatoes with Spinach Chutney   
Stuffed Green chili Peppers (peanuts)  
Mint Paneer Pasanda   
Bhindi Sabzi in Microwave   
Stuffed Karela with cabbage 
Stuffed Parwal/Parval
Tamarind chutney 
Tamarind paste 
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Tindora (Ivy gourd)  is also known as kundru, tendli etc.  Whenever we feel like eating stuffed tinda or parwal, I make stuffed tindora, as in thailand these vegetable are not available.  Taste-wise is not too much difference as all are from gourd family.  Tindora is available here in Thai market, but in a very big size.  It takes long time to be soft.  Therefore, I make it in microwave.  It is very easy to make in it, though takes enough time. Earlier I used to make stuffed vegetable partially in microwave and partially in frying pan.  But here I have made this fully in microwave.  Here below is the whole process:
Ingredients
250 grams of Tindora
1 big grated onion
2 tbsp of grated ginger
salt to taste
1 tsp of turmeric powder
1 tbsp of coriander powder
1 tbsp of fennel seeds powder
1 tsp of mango powder/imli paste
1 tsp of red chili powder
1/2 tsp of garam masala
2 tbsp of oil
Method
1. Wash, and peel the tindoras.
2. Cut it lengthwise in the middle of it in the way that its lower part should remain as intact.  I made 3 lengthwise cut  so that masala can be filled properly.
3.  Peel the onion and ginger and grate it coarsely.  Mix all the dry spices.  Now the filling mixture is ready.

4.  Now stuff the onion masala in the tindoras with knife and handle of spoon.
5.  Put the oil in microwave safe bowl.  Now roll the tindoras in this oil. Close the lid and microwave it on 100% power for 7 minutes.
6.  Now take out the bowl and turn the tindoras to the other side.
7.   Close the lid and keep in the microwave again.
8.  Now set the microwave for 7 minutes
                          3 minutes for 100% power
                          4 minutes for 50% power
9. By this time it became soft.  Now take out the bowl and put all the remaining onion masala on the tindoras and mix it with spoon very gently.
10  Microwave it with 2 minutes with lid.
11.  Now turn it again with very light hand so that all the masala stick to the the vegetable.
12.  Again microwave it for 2 minutes without lid.
13.  Delicious stuffed tindoras are ready to enjoy. It took 18 minutes in total time. sometimes it takes little more time.  Time may vary.
Enjoy Healthy Cooking!!!
See these recipes too:
Palak Paneer  
Tori Peels Paneer Saag  
 Bottle Gourd Zest Kofta Curry  
Bhiss(lotus stem) & Aaloo Sabji  
Leafy Potatoes (wild sweet leaves)  
Tiny Pumpkin with Spring Onion leaves  
Guava Sabji 
Kachalu Dahi (curd) Wale  
Baigan (brinjal) Bhurta  
Stuffed capsicum with Potato  
Potatoes with Spinach Chutney  
Stuffed Green chili Peppers (peanuts) 
Mint Paneer Pasanda  
Bhindi Sabzi in Microwave  
Stuffed Karela with cabbage
                                           ----------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part , is strictly prohibited.