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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Momos/dimsum/wanton is a very healthy snack. It is made in Nepal, Bhutan and china etc. It has become street food in India. It is eaten steamed or fried with very spicy chutney. Here below is its full recipe:

Ingredients
2 cups of all purpose flour/maida
1/2 tsp of salt
2/3 cup of water
4 cups of finely chopped cabbage
1.5 cups of grated pumpkin or carrot
1 cup finely chopped green onion leaves
1 finely chopped onion
1 tsp of grated ginger
1/2 cup of finely chopped cilantro
1/2 cup of grated cottage cheese or tofu (optional)
1 tsp of sugar salt to taste
1 tsp of light soy sauce
1 tsp of dark soy sauce
1 tsp of black pepper powder
2 tbsp of oil
Method
1. Take maida/All Perpose Flour and salt in a big bowl. Make a soft dough with 2/3 cup of water. This much water is sufficient for 2 cups of maida. Smooth it with little bit or generously greasy hands. Now keep it rest for 10 minutes covering with wet cloth. On wet cloth
2. Finely chop the cabbage in vegetable chopper. Grate the pumpkin or carrot. Finely chop the spring onion leaves with knife. Spring onion white bulb and onion can be chopped in chopper too.
3. Take the chopped cabbage, ginger and pumpkin/carrot in a cloth and squeeze out all the water from it.

4. Take 2 tbsp of oil in a frying pan. Add onion and cook it for few minutes till translucent. After that add cabbage and pumpkin or carrot. Next add salt, sugar, black pepper powder and both the soy sauces and stir well. Flame should be high. Dry the water while stirring. Remove from heat. Now add green onion leaves and cilantro and mix. Stuffing is ready.

5. Divide the dough into 25 pieces. If making bite size, then divide it into 45 to 50 pieces. Now make the balls out of it by rounding between both the palms.
6. Now roll one ball and stuff the 1.5 spoons of vegetables while making its pleats. Make it any shape. Roll and stuff all the dough balls like wise.
7. Next boil the water in rice cooker or any other pot. Put the momos/ dimsum on a greased steam basket with little distance. Keep it on the boiling water in rice cooker and close the lid.
8. Steam it for 6-7 minutes till transparent. After steaming let it cool completely so that we can fry it.
9. Heat oil in a frying pan/karahi. Fry all the steam momos in medium hot oil.
10. Fried momos/dimsum are ready to serve. These are served very hot.
Tips
1. Vegetables can be used of one's choice. Generally cabbage and carrot are used. But here I have used pumpkin.
2. It can be steamed in any pot e.g pressure cooker, rice cooker steamer etc. Here I have steamed in steam basket on rice cooker. It can be kept on momos plate on a rack. Momos plate is a plate with holes.
3. If making it in advance, Keep it in a tray and cover it with slightly wet cloth then wrap the tray with cling film. Then cover with any other big tray. Keep it in the refrigerator. Fry in medium hot oil till crisp.
Enjoy Healthy cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
Besan Chakris/chaklis
Pakwan
Mathi
Besan Papdi
Moong Dal Kachori
Maida Dhokla
Rice Flour tikki
Besan n Aate Ke Paare
Ginger and Mint Leaves Mathiyan
Turn Cornmeal
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Snake gourd is also known as Chinese cucumber, chichinda, serpent gourd and padwal etc. Earlier I have written the recipe of its raita.Today I have made its stuffed sabzi. Here below is its full details:

Ingredients
250 grams of snake gourd
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 snake gourds. Here I have taken very raw.
2. Cut it lengthwise in the middle of it in the way that its lower part should remain as intact so that it can be stuffed. Now cut it into three pieces or as long as you require.

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 snake gourd with the help of knife and handle of spoon.
5. Put the oil in frying pan. Keep it on the low heat. Now place all the stuffed pieces in the oil. Close the lid and place one bowl of water on the lid. Keeping the water bowl like this, prevents the sabzi from burning.
6. After few minutes turn the snake gourds to the other side.
7. Close the lid and keep the water bowl again on it.
8. Cook it till it is soft.
9. Now take out all the cooked snake gourds in a plate and in the remaining oil put all the remaining onion masala and fry it on very low flame when it is done, again put all the sabzi in the masala.
11. Now mix it with very light hand so that all the masala stick to the vegetable.
12. Again cook it for 2 minutes without lid.
13. Delicious stuffed snake gourds are ready to enjoy.
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
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All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part , is strictly prohibited.

No comments

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