This is a simple stir fry made with kulfa saag (purslane leaves) and some paneer. Kulfa is almost similar to methi (fenugreek leaves) and is slightly tangy in taste. It is a flavorful side dish that can be prepared in a jiffy. I added some pani puri masala to the end product but you can skip it if you want. Best enjoyed with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.
You can also substitute paneer with potatoes, matar or chole for some variation. They turn out very yummy as these healthy greens goes well with any veggies of your choice. So you will have something new for your family every day. You can also make dal, paratha, pulao, kadhi or pakoda with kulfa. So Happy Cooking !!!
- 200 gms. paneer cubes
- 1-2 bunches of kulfa saag (purslane leaves)
- 1-2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1-2 green chilies, chopped
- 1/2 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/2 tsp. red chili powder
- salt to taste
- 1/2 tsp. pani puri masala (opt)
Heat 1 tbsp. oil in a pan and stir fry the paneer cubes till light brown. Drain and keep aside.
Heat remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds.
Then add the onion, garlic and green chilies. Stir fry till light brown. Now add all the dry spices and give it a stir.
Add the chopped greens and cook, covered on a low flame till dry. Add the fried paneer and a sprinkle of some water. Sauté for a minute.
When done, add the pani puri masala and give it a toss. Switch off the flame and serve as a side dish with either rice or chapatti.
Heat 1 tbsp. oil & sauté paneer cubes till light brown. Drain & keep aside.
Heat remaining oil & temper with cumin seeds & asafoetida.
Add onion, garlic & green chilies. Stir fry till light brown.
Now add all the dry spices and give it a stir.
Add chopped greens & cook, covered on a low flame till dry.
Add fried paneer & a sprinkle of some water. Sauté for a minute. Then
add pani puri masala & give it a toss.
Serve as a side dish with either rice or chapatti.
My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.
So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use.
You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try.
- 5 long long green peppers, chopped
- 1 capsicum, chopped
- 1 onion, chopped
- 7-8 garlic cloves, chopped
- 8-10 green chilies
- 4 tbsp. olive oil
- 2 tbsp. vinegar
- 1 tsp. oregano
- 1/2 tsp. pepper powder
- 1/2 tsp. lemon zest
- 1 tbsp. lemon juice
- salt to taste
Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.
Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days.
You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try.
Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3
minutes or till they turn translucent. Set aside to cool.
Blend with remaining ingredients to a puree. Store in a clean airtight
bottle & refrigerate for 10-12 days.
Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
spread on sandwiches / parathas, as an accompaniment to appetizers
or prepare a gravy with it. Lot of options.
Drumstick leaves has a lot of health benefits and is very nutritious. They are used to make dal (lentil curry) in many parts of India where it goes by different names. They are also used in making some yummy pakoras (fritters) that can be enjoyed as a tea time snack or as appetizers with some homemade chutney or sauce. They are absolutely easy to make as it requires only few basic ingredients, including of course the moringa leaves and gram flour.
You can also mix all the ingredients and refrigerate till frying time. This saves a lot of your time. When required, fry them and serve them hot with the accompaniments.
It is super easy and tastes just yum. You can also make a kadhi or gravy out of any leftover pakoras. They comes out real well.
Here in the picture you will find me relishing them as appetizers with some homemade red and green peri peri sauce.
- 1 cup besan (gram flour)
- 1 cup (tightly packed) drumstick leaves, washed & drained
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. red chili flakes
- 1/4 tsp. pepper powder
- 1/2 tsp. chaat masala
- 1 tsp. flaxseed (opt)
- 1/2 tsp. carom seeds
- oil to deep fry
In a bowl, mix all the ingredients (except oil) and make a batter by using required quantity of water. Refrigerate for some time.
Heat oil in a pan and drop spoonful of the prepared batter. Fry till light brown on all sides. Drain on a kitchen towel and serve as an appetizer with any chutney of your choice.
Today let me share my version of a typical South Indian style tangy dal cooked with drumstick leaves. It is very yummy and is best enjoyed with hot steamed rice and a drizzle of some ghee if preferred and papad as accompaniment. It can also be relished with chapatti. So check the step by step pictorial recipe to prepare this healthy protein rich dal.
Drumstick leaves in general has a lot of health benefits and is very nutritious. They are used to make yummy dal (lentil curry) in many parts of India where it goes by different names. There are various methods of preparing it and every individual and home has their own unique way of cooking this dal.
- 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 1 cup (tightly packed) drumstick leaves
- 1 tomato, roughly chopped
- 2-3 green chilies
- 2 tbsp. oil
- 2-3 dry red chilies, broken
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 sprig curry leaves
- 5-6 garlic, chopped / crushed
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. tamarind paste
Pressure cook the soaked dal, drumstick leaves, tomatoes and green chilies with 1 & 1/2 cups water for 4-5 whistles. Mash slightly and keep aside.
Heat oil in a pan. Temper with mustard seeds, cumin seeds, dry red chilies, curry leaves and garlic. Sauté till the garlic changes colour.
Add turmeric powder and salt and give it a stir. Add the boiled dal and tamarind paste. Simmer for 4-5 minutes on a low flame.
When done, switch off the flame and serve with hot steamed rice and papad as accompaniment.
Note -
You may add some chopped onions if you like. In that case, sauté them in oil along with the tempering before adding the boiled dal.
Pressure cook soaked dal, drumstick leaves, tomatoes & green chilies
with 1 & 1/2 cups water for 4-5 whistles. Mash slightly & keep aside.
Heat oil & temper with mustard seeds, cumin seeds, dry red chilies,
curry leaves & garlic. Sauté till the garlic changes colour.
Add turmeric powder and salt and give it a stir.
Add boiled dal & tamarind paste. Simmer for 4-5 minutes.
Serve with plain steamed rice.
This is a simple, homemade style dal (lentil) made with dry roasted green gram (moong dal) along with some drumstick leaves. The latter has a lot of health benefits and is nutritious, so I combined the two to make this dal. It turned out very yummy and can be had either with rice or chapatti. However, I prefer having it with hot steamed rice. This is no restaurant style dish and it is a no-onion-no-garlic recipe. I gave a panch phoron flavor to the dal a la Bengali style. So check out the step by step pictorial recipe to prepare it.
Dal-Chawal is an ultimate comfort food for many. At times we just can't do without it. A simple homemade dal served along with plain steamed rice is just out of this world.
A dollop of ghee and accompanied with some papad, potato / eggplant fry is something irresistible. What can one ask for? End of the day this is pure divine. You need nothing else.
So make this simple dal a little more healthy by adding some Drumstick (Moringa) leaves and see the difference it makes. So Happy Cooking !!!
- 1/2 cup moong dal (green gram), dry roasted & soaked for 30 minutes
- 1 cup (tightly packed) drumstick leaves
- 2 tbsp. mustard oil
- 1 tsp. panch phoron
- 2 dry red chilies
- 2 bay leaves
- 1 inch cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. ginger, grated
- 2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. ghee
Pressure cook the soaked dal, drumstick leaves and 1 & 1/2 cups water for 4-5 whistles. Mash slightly and keep aside.
Heat oil in a pan. Temper with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, ginger, panch phoron and turmeric powder. Sauté for a few seconds.
Add the boiled dal, green chilies and salt. Bring it to a boil and simmer for 4-5 minutes on a low flame. When done, switch off the flame and add the ghee. Give it a stir.
Serve with plain steamed rice and some aloo bhaja (potato fry), begun bhaja (eggplant fry) or papad for a wholesome simple meal.
Pressure cook soaked dal, drumstick leaves & 1 &1/2 cups water for
4-5 whistles. Mash slightly and keep aside.
The boiled dal.
Heat oil & temper with dry red chilies, bay leaves, cinnamon, cardamoms,
cloves, ginger, panch phoron & turmeric powder. Sauté few seconds.
Add boiled dal, green chilies & salt. Bring to a boil & simmer for 4-5
minutes on a low flame.
When done, switch off the flame & add ghee. Give it a stir.
Serve with plain steamed rice, accompanied with aloo bhaja (potato
fry), begun bhaja (eggplant fry) or papad.
