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Bhaji Mooli nu Shaak

Bhaji Mooli nu Shaak – White Radish cooked with its leaves

Don’t toss those Radish Greens !

imageOur passion (that’s me and my husband) for gardening is completely unconditional. During the summer days we, but more so my husband spends a lot of time in our wonderful garden keeping it well maintained and weed free so we all can enjoy fresh home-grown vegetables. Well, this wonderful absolutely healthy and delicious subzi (curry) is made from a home-grown vegetable called Mooli (White Radish or Daikon).

This dish is simply delicious, very healthy, absolutely easy and simple to make. It’s made with only fresh ingredients, things that are normally always in our kitchen like green chili, garlic, ginger, methi (fenegreek seeds) and salt. Really! that’s it. Super simple and cook time is no more than 20 minute.

Home grown radish (mooli)

Home grown radish (mooli)

White Radish also known as “Mooli” in Hindi or “Mura” in Gujarati, it also has many different names that its known around the world. This is one of those unpopular vegetables that might not top many people’s list. Once this vegetable has been cut, shredded or sliced it seems to leave a little bit of an odd smell lingering around which could be unpleasant at times …..especially if you’re not use it. The way I see it look past the shape, size or smell of this vegetable and focus on the absolute important factor that is it’s health and nutrition benefits.

Mooli (radish) consumed raw, cooked or even add into a salad is super healthy. It helps regulate blood pressure, is also very beneficial when suffering from cold or cough, helps breakdown mucus in the throat. Some research has shown that it may help with weigh loss cause it’s low in calories and a fibrous vegetable. There are many different reasons that show this vegetable is an excellent source of nutrients.

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No vegetable should go to waste, that’s why I say “Don’t toss those Radish Greens”. The leafs of the radish with the actually white radish make any excellent dishes. I love to make this especially for my kids, it’s full of iron and vitamins which is very important in the growth of our children. Radish leafs (mooli ke patte) are so versatile they can be adapted just like any other green leafy vegetable. Make subzi (curry), use it in parathas, include it in a salad or add it to some lentils (dal) to add that extra protein factor.

My husband is completely in love with Mooli. Any dish made with mooli he enjoys….his all time favorite is pickling it with salt and lemon juice.

He loves tasty, but simple food. He tells me that food should be enjoyed with its natural flavor and taste. Any vegetable that I cook I don’t like to overwhelm it with lots of spices, we both like to get the actual taste of the vegetable and keep the nutrition alive.

Bhaji Mooli nu Shaak or Bhaji Mooli ki Subzi is great dish to enjoy for breakfast, lunch or dinner.

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Bhaji Mooli nu Shaak

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 3-4

Bhaji Mooli nu Shaak

Healthy and Nutritious Iron Rich Bhaji Mooli ni Shaak

Ingredients

  • 1 large bunch of White radish green (as seen in my radish picture)
  • 1 large White radish - peeled and chopped into finely small pieces.
  • 1 inch - ginger piece- grated
  • 2-3 Garlic cloves - grated
  • 1 tsp - Green Chili paste
  • 1/2 tsp.- Methi seeds (fenugreek seeds)
  • pinch of asafitida
  • 2 tbsp.- Oil

Instructions

Break off and separate the radish leaves. Discard the thick stem.Wash well to remove all grit. Holding a handful of greens at a time, cut crosswise at 1/4 inch intervals, chopping up finely. Put in a bowl.

Wash the radish and discard their tails.Peel and chop into finely pieces.

Heat oil in a large pan, skillet or karhai over medium-high heat. When hot add in methi seeds (fenugreek seeds), saute for 10 seconds, then add in asafitida.

Add in chopped mooli (radish) and mooli leaves (patte) mix well. Let it cook for 5 minutes. Add in green chili paste, ginger, garlic and salt to taste. Mix everything together well. Cover and let it cook on medium-heat for 10 minutes until mooli/leaves are tender. Stir frequently

Uncover and do a taste test and adjust. Turn up heat and boil away any liquid that may have formed.

Serve hot with your favorite side dish of roti or rice.

http://myfoodforthesoul.com/bhaji-mooli-nu-shaak/

 

Hope you enjoy making subzi/curries as much as I do. Do check out of my other recipes to enjoy this summer; Methi Muttar Malai PaneerRed Thai Tom Yam Curry Noodle SoupBhindi Kadhi and Mattar Tofu in White Gravy

Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

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Methi Muttar Malai Paneer

Methi Muttar Malai Paneer | How to make Fenugreek Leaves with Green Peas & Paneer (Cottage Cheese) in a creamy sauce

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Methi Muttar Malai Paneer is an irresistible, delicious and tempting dish you don’t want to miss. The super combination of Methi (fenugreek leaves), Muttar (green peas), Paneer (cottage cheese or chhena) simmered in a flavorful, aromatic creamy, delicious smooth gravy.  This is a North Indian based dish that can be made in many different variations.

 

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Any North Indian Punjabi dish is my all time favorite. My kids love it too ! I love to cook at home, but just like many other moms I like to take time away from the kitchen and enjoy a nice lunch or dinner at one of my favorite restaurants. We have many Indian Pure Vegetarian restaurants around ..choices are phenomenal and love the whole idea of the thali system. You can choose from many different curries & vegetables, rice, salad, pickle and variety of different Indian Flat breads.

I was doubting myself before attempting to make this dish, I surfed the net and found many different recipes based on Malai Muttar, but nothing that I was fond of making. To be honest, it’s not the recipes that I saw were not interesting but, I was taking a few things into consideration actually a huge thing MY HUSBAND! 🙂  He’s not a huge fan of muttar and especially if it’s made in a tangy tomato gravy….too acidic ! So, keeping him in mind I altered my own recipe and made it so that he would enjoy the taste of muttar with the sinful creamy gravy.

 

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Another thing I was worried about was the possible bitterness of the Fresh Methi in this dish. Guess what! there was not even the slightest bitter taste of the Methi in this dish. I guess the milk, cream and butter and flavors of the gravy take away the bitterness of the methi. Paneer and Tofu are also another all time favorite in my house. I usually would opt for Tofu …but for some reason my gut was telling me to go with Paneer in this recipe. Plus, I don’t like to keep unused Paneer for long in my fridge, due to it being a dairy product I tend to use it up quickly.

I had served this up with Plain Parathas, rice and a side dish of salad. Now, there is no right way to serve up curries. Some like it Roti-Indian Flat Bread, Bhatura, Puri or even Naan.

I also have some other mouth-watering recipes that you should check out and try them out: Pav Bhaji, Mattar Tofu in White Gravy, Chori-Dhokli, Bhindi KadhiMango Lassi, Mango Banana Milkshake.

 

Methi Muttar Malai Paneer

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 3-4

Methi Muttar Malai Paneer

Methi Muttar Malai Paneer a Irresistible, Delicious, tempting dish you don't want to miss

Ingredients

  • 1 ½ cups – Muttar (Green peas-fresh/frozen)
  • 1 cup -Methi leaves fresh
  • 1 cup – Paneer (cottage cheese or Chhena) adjust amount to your liking
  • ¼ cup – Heavy Cream
  • ½ cup - Milk
  • ½ tsp. – Red Chili Powder
  • Turmeric - a pinch (optional)
  • 1 tbsp. – Butter (ghee)
  • Salt to taste
  • ½ tsp. – Sugar (optional)
  • 1 tsp. -Jeera
  • Asafetida – pinch (optional)
  • 1 tbsp. – Oil
  • 2 tbsp. - water
  • Couple of springs of Coriander- Finely chopped for garnishing
    Gravy Paste
  • 1 Medium Onion – chopped into chucks
  • 7-8 – Cashews (kaju) broken into pieces
  • 1-2 - Green chilies
  • Ginger - 1 small piece
  • 3-4 – Garlic Cloves

Instructions

Separate methi leaves from stem, chop it roughly, wash in colander and keep aside.

Shallow fry paneer cubes until slightly golden brown color. Transfer onto plate with paper towel to absorb excess oil.

Pressure cook or pre-boil muttar (green peas) and keep aside.

Into a grinder add in all of the ingredients listed under “gravy paste” and make a smooth consistency paste, add a little water at a time as needed.

Heat up a kadai on medium heat ,add oil, once warm add in jeera and asafetida and sauté for 30 seconds. Then add in the grounded gravy paste give it a good mix and let it cook till raw smell is gone, but color has not changed. Keep stirring continuously to avoid burning.

Add in all of the dry spices; red chili powder, turmeric, salt to taste and sugar and water and give it a good mix. Let it cook for 2-3 minutes.

Add in muttar (green peas) and methi (fenugreek leaves), paneer, milk, butter and cream mix all together. **make sure heat is on medium low** need to simmer not boil. Let it all simmer for 5-8 minutes. NOTE: if you don’t like a very thick consistency then add in water at this point to your liking and cook.

Switch off flame, serve it in your desired dish and garnish with fresh finely chopped coriander.

Notes

Sugar, Turmeric and Asofitida are optional but they do enhance the flavor.

Paneer can be substituted with Tofu.

No need to pre-cooked fresh or frozen muttar (green peas) but helps make the green peas tender.

http://myfoodforthesoul.com/methi-muttar-malai-paneer/

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Mattar Tofu in White Gravy

 

 Mattar Tofu in White Gravy | Punjabi Style Mattar Tofu in White Gravy Curry Recipe

 

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A traditional popular North Indian dish  called “Matter Paneer” is made with green peas and paneer simmered in a onion-tomato gravy and flavored with spices. Mattar Tofu in a White Gravy is my healthier version recipe made in a onion-cashew nut gravy with green peas and tofu. Infused with mild-flavors, creamy, light, easy and quick  to prepare and a completely heavenly taste.

 

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Many people think that the bland taste of tofu is only good when cooking it in a Asian-dishes or cooking it up in a tangy tomato-gravy, but this is a complete misconception. Tofu has become very versatile and is being used in all kinds of cooking…it goes well in a mild-flavored white gravy.

 

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The husband isn’t the greatest fan of green peas especially if their the frozen kind, but he loves food that’s made in white gravy or sauce. So, this Mattar Tofu in White Gravy was totally dedicated to him. We have available in our Indian grocery store Fresh Indian Green Peas in pods that come right from India. So, I decided to buy fresh green peas, remove the peas from the pods and make this curry.

I love to make this dish when I have a large group to entertain, it’s easy and fast to make and a great liking too kids. It goes well with roti (chapatti, phulka)- Indian Flat Bread, Bhatura – Deep Fried Bread, Poori or Rice.

 

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If you enjoy tasty, delicious, flavorful curries be sure to check out the following recipes: Punjabi Chloe, Pav Bhaji, Bhindi Kadhi, or  Chori-Dhokli.

 

Mattar Tofu in White Gravy

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4-5

Mattar Tofu in White Gravy

Delicious Mattar Tofu made in a creamy, mildly flavored white gravy.

Ingredients

  • 1 1/2 cups - Tofu (1") cubes
  • 1 cup – fresh green peas cooked (I first pressure cook them so their nice and tender)
  • 1 tsp. - kesoori methi (crushed in between palms of hand to create powder)
  • 1/2 cup milk
  • 1/4 cup fresh cream
  • 1 tsp. – jeera (cumin)
  • 1 tsp. – sugar (optional)
  • 2 tbsp. - Oil (for shallow frying tofu)
  • 2 tbsp. - Ghee
  • Salt to taste
  • 1/4 cup – finely chopped fresh coriander (garnishing)
    Grind to a smooth Paste
  • 1 medium -Onion chopped into chucks
  • 2 tbsp. – cashew nuts (kaju) , chopped
  • 4-5 - cloves garlic
  • 2 tsp. - roughly chopped ginger
  • 1-2 - green chilies

Instructions

In a flat fry pan heat up oil, add in pieces of tofu and let it shallow fry till slightly golden brown color. Keep aside (keep flipping or tossing in between to avoid burning)

Heat ghee in a deep non-stick kadhai (wok) and add jeera and sauté for 1 min. then add onion-cashew nut paste and cook on a medium flame for 8 to 10 minutes or till the ghee separates.

Add in milk, fresh cream, kesoori methi, sugar and salt and 3 tbsp. water, mix well and cook on medium heat for 2 to 3 minutes. Stirring occasionally. ***do a taste test and adjust the spices/salt***

Add in green peas, tofu and ¼ cup of water mix gently and let it cook on medium low heat for another 5-10 minutes. Stirring occasionally

Serve hot garnished with the coriander

Notes

sugar is optional

tofu can be substituted with paneer

http://myfoodforthesoul.com/mattar-tofu-in-white-gravy/

 

 

 

Yum

Red Thai Curry

 

Quick Authentic Vegetarian Red Thai Curry with Tofu and Veggies

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Red Thai Curry is one of my favorite Asian dishes it goes so well with White Jasmine Rice. Red Thai Curry has a nice amount of spices which is not overwhelming or overly heavy. It’s got a nice blend of colorful vegetables, tofu in a vibrant reddish/yellow sauce that can be made fairly thin, to be served in a soup-style dish or little thicker to be served with your favorite noodles or rice.

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This is one of my cheat recipes. I normally would opt to make things from scratch, but I’d be lying to you. I do take short cuts to save time and prepare a meal in a “jiffy”. This recipes uses store bought red Thai curry paste which I’ve add a bit of my own touch to it . To be honest ….we don’t always have all the ingredients needed on hand, so why not leave it to someone who actually knows what they’re doing and it ready for us. I’ve also used pre-prepared frozen vegetables Thai Style (which I had bought for rainy days) you can us fresh vegetables ….but this was my way to clear out the fridge.

My husband calls this my scrumptious yummy, healthy “signature Thai dish” which can be enjoyed with a big bowl of sticky white Jasmine rice or soup-based with noodle. Enjoy !

 

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I like making this curry often cause it’s simple, quick and easy. The store-bought curry paste is very easy to use and taste delicious. Few easy steps just mix curry paste with coconut milk add to vegetables and season and you got yourself a healthy, delicious tasty red Thai curry.

This is a perfect anytime dish, but especially for the hot summer days  ….during the hot season no one likes to hang around a hot oven and wait hours to get a meal ready. This recipe is so fresh and fragrantly that it will be ready in 30 minutes to enjoy.

 

If you enjoy delicious fusion vegetarian dishes be sure to check out these recipes: Skinny Veggie Fettuccine, Palak Makai Pulao, Pav Bhaji, Cheesy Veggie Rice Balls or Broccoli Tofu Paratha.

 

Red Thai Curry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4-5

Red Thai Curry

Scrumptious Delicious, quick and easy Tofu Vegetable Red Thai Curry

Ingredients

  • 1½ tbsp. oil
  • 750g mixed Thai style Vegetables - (I used frozen pre-pared vegetables: broccoli florets, carrots, green beans, baby corn, onion, sugar snap peas, red peppers & mushrooms)
  • 1 cup – Firm Tofu (cut in small size cubes)
  • 3 tbsp. - Red Thai curry paste (make sure it's veggie!)
  • 1 can - 400ml coconut milk
  • 4 – Garlic cloves- finely chopped
  • Salt to taste
  • 1 tsp.-Kashmiri Red Chili Powder (for color and flavor)
  • 1 tsp.- Red Chili Powder
  • 1 cup - water
  • Fresh coriander – finely chopped
  • 2-3 Spring Onion – finely chopped (garnishing)

Instructions

Heat the oil in a large wok on medium high, add garlic and tofu sauté for 2-3 minutes then add the vegetables and stir fry for around 5 minutes - **make sure that you want them to be slightly softened, but still with a nice bit of crunch.**

Add the curry paste and mix well. (If you like your curry on the milder side add in 2 tbsp. of curry paste.)

Add the coconut milk, Kashmiri red chili powder, red chili powder and salt to taste. I also added around 1 cup water - just add however much you need to get the curry/soup to your desired consistency. Cover and cook over a medium heat for 10 minutes, simmering very gently, until the curry is hot.

Stir in the chopped coriander, serve in bowl and garnish with spring onions.

Notes

Red chili powder and Kashmiri Chili powder if optional ( we like it a bit spicy)

Tofu is optional

http://myfoodforthesoul.com/red-thai-curry/

 

 

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Pav Bhaji

 

Pav Bhaji Recipe | How to make step by step easy Pav Bhaji

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Pav Bhaji ..is another famous street food of Mumbai. This dish is made of mashed up boiled vegetables sautéed in tomatoes, onions, garlic, masala (spices) with dollops of butter and garnished with fresh coriander and chopped onion and served with toasted/buttery buns (Pav). The tangy, spicy taste is absolutely delicious.

This is one of my favorite recipes to make. It’s easy and quick to make, a complete meal to enjoy anytime and the taste is out of this world. I’ve made this countless times, since my family enjoys it a lot. My husband tells me that I’ve completely mastered this recipe and that he enjoys eating it every time. When I have a large group to entertain I like to make Pav Bhaji ….simple reason everyone loves a delicious pav bhaji  and it super easy to make when making it in large quantities.

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The real secret to making a really good pav bhaji is the “Pav Bhaji Masala”. As I mention in one of my previous post about Bhaji Paratha, I love to use “Bharat Brand Pav Bhaji Masala”. In Toronto, previously it was very difficult to find the real Pav (Buns), so we had to make do with dinner rolls or burger buns. But, I find that if the buns are well buttered and toasted they still taste great. Actually, if you plan ahead to make pav bhaji …..then the best pav is to make your own. I won’t lie but I completely have not mastered making Pav yet, but I continue to keep trying until I master it and that’s when I will share my experience ….and recipe with you all.

Pav Bhaji is one of those recipes that is not set in stone and need to follow one direction or method. The proportion of heat verses masala (spiciness) can be adjusted. Many people like to had more red chilli powder verse green chilli. I like to add green chilli with some red chili powder and Kashmiri Chili powder for the vibrant red color but keep in mind that they are fiery red and quite strong so need to us sparingly.  Vegetables can be any choice that you like, garlic and onion is also optional if you follow a strict diet.

If you enjoy eating chat phata food then also, check out how to make Bhaji Paratha, Punjabi Chole, Bhature or Broccoli Tofu Paratha.

Step by Step Pictures to make Pav Bhaji:

1. Pressures cook the potatoes, green peas, cauliflower, carrot, green beans, green capsicum, red capsicum and eggplant. Add little water and let it pressure cook for 2-4 whistles.

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2. Mash the vegetables with the help of masher and keep aside.

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3. Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asafoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

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4. Add chopped tomatoes and ginger-garlic and green chilli paste. Keep stirring and allow them to cook for 5 mins until tomatoes are cooked and a little mushy and raw smell of ginger/garlic is gone.

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5.  Now add in all the masala: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 mins. stir in between.

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6.  Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together. Make sure to cover it otherwise it will splatter all over. Let it cook for another 15 mins. Continuously stirring in between.

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**This optional if you’re a health concise person, but add in a few small pieces of butter as seen in the picture below and let it simmer for 5 mins.**

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 7. Squeeze some lime juice (half lime) and add in coriander leaves. Mix together well. Do a taste test at this point and adjust the spices/salt to your liking and also the consistency and let it simmer for another 5 mins.

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8. Bhaji is ready ….serve it up with some buttered and toasted Pav (buns) and side order of pickled onions, wedge of lime. * In Mumbai and some parts of Gujarat it’s also served with Papad (papadum)

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Pav Bhaji

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 8

Pav Bhaji

Ingredients

  • 1 tbsp oil + 2 tbsp butter
  • 1 tsp cumin seed
  • ½ green capsicum diced into small cubes and de –seeded
  • ½ Red capsicum diced into small cubes and de –seeded
  • ½ cup carrots diced into small cubes
  • ½ cup green bean cut into small pieces
  • 2 medium sized potatoes peeled and cut into small cubes
  • ½ cup green peas
  • 1 cup cauliflower florets
  • ½ Eggplant cut into small cubes
  • 1 cup water
  • 4 medium sized tomatoes
  • 1.5 tbsp. ginger-garlic paste
  • ½ tbsps.- green chilli paste
  • 2 onions finely chopped
  • 2 tbsps. pav bhaji masala powder
  • 1 tbsp. Kashmiri red chili powder or as required
  • 1 tsp. red chilli powder
  • a pinch of asafetida (hing)
  • 1 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tbsps. Sugar
  • 2-3 springs of coriander leaves chopped finely
  • Salt to tast

Instructions

Pressures cook the potatoes, green peas, cauliflower, carrot and green beans. Add a very small amount of water and let it pressure cook for 2-4 whistles. Until soft and tender.

Mash the vegetables with the help of masher and keep aside.

Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asofoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

Add chopped tomatoes and ginger-garlic and green chilli paste. Keep stirring and allow them to cook for 5 mins until tomatoes are cooked and mushy raw smell of ginger/garlic is gone.

Now add in all the masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 mins. Stirring in between

Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together. Make sure to cover it otherwise it will splatter all over. Let it cook for another 15 mins. Continuously stirring in between.

**This optional if your a health conscious avoid it, but add in a few small pieces of butter at this point.

Squeeze some lime juice (half lime) and add in coriander leaves. Mix together well. Do a taste test at this point and adjust the spices/salt to your liking and also the consistency and let it simmer for another 5 mins.

Bhaji is ready ....serve it up with some buttered and toasted Pav (buns) and side order of pickled onions, wedge of lime. * In Mumbai and some parts of Gujarat it's also served with Papad (papadum)*

Notes

Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

http://myfoodforthesoul.com/pav-bhaji/

 

 

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