Suran Ki Sabzi / Yam Stir Fry (Dry Recipe)

 

           Suran Ki Sabzi / Yam Stir Fry is a simple and a quick dry dish to be had with jeera rice or chapatti / paratha. It also goes well as a side dish with dal-chawal. Yam is a very nutritious tuber and in spite of having a lot of fibre content, it also contains a lot vitamins and potassium. This is a dry recipe and if prepared in this manner, can turn out simply yummy and chatpata. 

          In this recipe, I just added onion, ginger, garlic, green chilies and few dry spices. It was then finished off with lime juice and coriander leaves. This yam stir fry is both spicy and tangy. So check out a step by step pictorial recipe to prepare my version of this amazing dish.

• 500 gms. Yam / Suran, cut into small cubes
• 1 onion, sliced
• 2-3 garlic, sliced
• 1 inch ginger, chopped
• 2-3 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tbp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. coriander leaves, chopped 

           Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and sauté till light brown. 

          Add the steamed suran and salt to taste. Give it a nice mix. 

          Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

          When done, add lime juice and mix well. Garnish with coriander leaves.       

          Serve as a side dish with either jeera rice or chapatti / paratha.

      Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

        Heat oil in a pan & temper with cumin seeds & asafoetida.

 Add the onion, ginger, garlic & green chilies & sauté till light brown. 

           Add the steamed suran & salt to taste. Give it a nice mix. 

Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

                 When done, add lime juice and mix well.

                   Garnish with coriander leaves.

             Serve as a side dish with either jeera rice or chapatti / paratha.

Soya Chunks Ka Salan (Hyderabadi style)

 

          Soya Chunks Ka Salan in Hyderabadi style is a great substitute to any non-veg. dish. Soybean is generally very healthy and nutritious. It is a great way to incorporate some protein in your everyday diet. It makes for a perfect side dish with either chapattis / parathas, jeera rice, steamed rice, plain biryani or pulao. So check out the step by step pictorial recipe to prepare this amazing dish.

• 1/2 cup of soya nuggets
• 1 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 1 tbsp. roasted peanuts
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tsp. tamarind paste mixed with 1/4 cup water
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped

          Dry roast the coconut and sesame seeds till golden in color. Set aside to cool. Then grind along with the roasted peanuts into a fine powder. Keep aside.

          Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. 

          In a small bowl, take the ginger-garlic paste and all the dry spices, except salt and make a smooth poste by adding some water. Keep aside.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. Allow it to splutter. 

          Then add the onion and curry leaves and sauté till light brown. 

          Now add the spice paste and stir fry till the oil separates. 

          Add the ground coconut powder and sauté on a low flame till well combined.  

          Now add 1 cup water, tamarind water and salt to taste. Give it a stir and bring it to a boil. 

          Cover and simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

          Then add the soaked soya nuggets and simmer, covered till the oil separates from the gravy.

          When done, garnish with coriander leaves and mint leaves.  Serve with any form of rice preparation or Indian bread.

Heat oil in a pan & temper with mustard seeds & cumin seeds. Allow it to splutter.

                Add the onion & curry leaves. Sauté till light brown. 

           Now add the spice paste & stir fry till the oil separates. 

Add the ground coconut powder & sauté on a low flame till well combined.  

Now add 1 cup water, tamarind water & salt to taste. Give it a stir & bring it to a boil. Cover & simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

Then add the soaked soya nuggets & simmer, covered till the oil separates from the gravy.

           When done, garnish with coriander leaves & mint leaves.  

           Serve with any form of rice preparation or Indian bread.

Methi Pithla (Fenugreek & Gram Flour Curry - Maharashtrian Style)

 

        Methi Pithla is a simple homemade Maharashtrian style comfort food. It is actually a side dish that is very popular among the rural folk. This curry is made with fresh fenugreek leaves and gram flour and is traditionally served with Bhakri (Indian flat bread made of jowar or bajra). So it is a perfect comfort food. 

          This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. So check out the step by step pictorial recipe to prepare this simple Maharashtrian delicacy.

• 2 bunches fenugreek leaves, washed, drained and chopped
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 4-5 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 onion, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 cup gram flour (besan), dry roasted
• 2 cups water

          Whisk well dry roasted gram flour and water so that there are no lumps. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.

          Now add the crushed garlic, crushed green chilies and curry leaves. Stir fry for a minute and then add the onions. Sauté till it turns slightly brown in color. 

          Add the turmeric powder, red chili powder, roasted coriander powder and roasted cumin powder. Mix well and sauté for a few seconds. 

          Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well.

          Now add the gram flour batter and simmer on a low flame by continuously stirring till it thickens.

          When done, garnish with the remaining coriander leaves. Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra), chapatti, paratha or any other Indian flat bread. 

Heat oil in a pan & temper with mustard seeds, cumin seeds and asafoetida. Allow it to splutter.

Add the crushed garlic, crushed green chilies  curry leaves. Stir fry for a minute.

          Then add the onions. Sauté till it turns slightly brown in color. 

Add the turmeric powder, red chili powder, roasted coriander powder & roasted cumin powder. Mix well & sauté for a few seconds. 

Then add half of the chopped coriander leaves, fenugreek leaves and salt to taste. Stir fry on a low flame till it is cooked well. 

Add the gram flour batter & simmer on a low flame by continuously stirring till it thickens.

                  When done, garnish with the remaining coriander leaves. 

Serve as a side dish with Bhakri (Indian flat bread made of jowar or bajra).

It can also be enjoyed with chapatti, paratha or any other Indian flat bread. 

Semolina Bun

 

           Semolina Bun is soft and spongy. It is shaped like a bun, hence the name. It is prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. A tempering of mustard seeds, urad dal, asafoetida, onion, curry leaves and green chilies are added to the batter. It is a very quick recipe that can be dished out in a jiffy. 

   

           Do try this amazing and wholesome Bun, accompanied with coconut chutney for a comforting breakfast / meal. It is also a perfect snack or a lunch box meal. So do give this recipe a try and introduce something new to your family and loved ones. Please check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1 tbsp. oil for tempering 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 small onion, chopped
• 1 green chili. chopped
• 1 sprig curry leaves, chopped
• 1-2 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. soaked chia seeds
• 1/4 tsp. baking soda
• oil to fry the bun 

          Blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, asafoetida and urad dal. Sauté for a few seconds.

          Add the onion, green chilies and curry leaves. Sauté till light brown. Pour this tempering into the batter.

          Now add salt, red chili flakes, coriander leaves, flaxseed, soaked chia seeds and baking soda. Mix well. 

          Heat 1 tbsp. oil in a Tadka pan and pour 1-2 ladleful of the batter. Cover and cook on a low flame till one side is well browned.

          Then flip it over and cook the other side too, till done.

          Cook more buns with the remaining batter and serve this comfort food with any chutney of your choice.  

In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

Heat 1 tbsp. oil & temper with mustard seeds, asafoetida & urad dal. Sauté for a few seconds.

      Add onion, green chilies & curry leaves. Sauté till light brown. 

                      Pour this tempering into the batter.

      Add salt, chili flakes, coriander leaves, flaxseed, soaked chia seeds 

                         & baking soda. Mix well. 

Heat 1 tbsp. oil in a Tadka pan & pour 1-2 ladleful of the batter. Cover & cook on a low flame till one side is well browned.

                   Then flip it over & cook the other side too, till done.

                        Serve with any chutney of your choice.