North Indian Rasoi-
Low fat simple Healthy dishes
Sooki Bindhi, Aloo Baigan, Sliced Arbi
Vegetarian food is recommended by the Dietitians for Healthy Body.
Indian Sweets and simple healthy dishes like Dandals (cauliflower stem dish) and Potato & Kethals (pea shell peels) dish,
Dishes with Masala and Curry- A little heavy dishes
Masala Gobi Musalam, Stuffed Tinda, Spinach koftas with Cheese filling
These dishes can be served in Parties.
In any North Indian festivals the main dishes served are Allo Puri and kadhu ke sabzi
Masala Gobi Musalam; stuffed Tinda; Spinach Koftas with cheese; Sweet & sour Kaddu (Pumpkin)
Simple healthy dishes
Which are rarely cooked in our homes these days, their relishes still linger in our mind. They are cooked in minimum of time and are healthy, easy to prepare.
Agra Kichidri- Vegetalbe Lentil Pulau
View the details of the recipe on the recipe of the week page.
Vegetable Agra Khichdi
Khichdi is tasty and loaded with nutrition.
Khichdi might not be the national dish of India, but it's a much loved preparation in most Indian households. Every Indian state has its own version of khichdi. It's a superfood that people across age groups are encouraged to eat. A staple food, khichdi is the best combinations in the Indian diet. There are many variations, like jawar khichdi, bajra khichdi and oats khichdi. You can modify it based on your taste and diet. You can add beetroot to make it red, and spinach to make it green.
The khichdi is light on the stomach. It's often the first food fed to babies. People often advised to have khichdi when they are unwell or having digestion troubles. If you add vegetables to it, khichdi is a great source of fiber, which helps with constipation, loose motions and vomiting. Moreover khichdi has inflammatory properties, thanks to the spices aded. Turmeric, hing, and cumin powder are the common spices while preparing the dish.
Vegetable Agra Khichdi is my version of khichdi which I entered in the 'Lufthansa Airline Recipe Competition' in 2014.
Dishes like Cabbage potato and the following dishes comes under this head Tori – Indian Subzi Methi Bhaji Bhartha (Mashed Eggplant)
Dandhal (Spicy Cauliflower Stem) Sabzi
Aloo-Kathar (Pea peel)
Thin Bhein slices Subzi
Quick Spicy Punjabi Channa: Microwaved
Cut Okra Sliced Onion Sabzi
Vegetable Spinach Koftas
Tomato onion subzi
Salgam (Turnip)
Aloo- Kethar (Pea peels): (Pea peels with the inner thin papery skin removed)
Ingredients:
2 medium Potatoes, peeled, cut into ¾” pieces, put in water and keep aside
2C Pea peels, skinned
1tsp haldi
1tsp salt
1-1 ½tsp amchur
1 green chili chopped
1” ginger piece grated
¼C onion chopped
¼C chopped tomatoes
2tbsp oil
Method:
1. Heat oil, add the cumin seeds until they stop fluttering then add the onion, green chilies, and ginger on high medium heat, until onions are light brown.
2. Put in tomatoes and cook to form a sauce. Season with salt, red chili pepper and haldi, mix and add the potatoes and the pea peels. Add ½C water and bring it to a boil. Lower heat to medium, cover and continue to cook on a simmer for 15-20 minutes, until the potatoes and the pea peels are cooked.
3. There should be some liquid there, add amchur mix well. Cover and cook for 5mts more. The potatoes and the pea peels are incorporated with the masala and the water almost evaporates.
Serve with Indian bread.
Dhanthal Spicy Cauliflower Stem Sabzi:
Ingredient:
Separate stems of 2 Cauliflowers, cutting from the base of the cauliflower head.
Wash the stems thoroughly scraping off the girth (mud). Cut the stems in thin pieces of 2”-3” long. Make about 1 ½C.
¼C chopped onion
¼C chopped tomato
1 green chili chopped
1” piece fresh ginger, chopped finely
1tsp salt
¾tsp Haldi
1tsp red chili powder
1-1½tsp amchur
1-2tbsp oil
Method:
1. Heat oil, add cumin seeds when they stop fluttering add onion, ginger and green chilies. Cook until the onions are light brown.
2. Stir in chopped tomatoes continue to cook until the tomatoes form a sort of gravy, now stir in salt, pepper, and haldi and the Dhanthals. Mix to coat the dhanthals with the sauce and add ½C water, bring it to a boil.
3. Lower heat cover and cook on a simmer for 15-20 minute, until the dhanthal are soft and a little liquid is left.
4. Now add Amchur mix well, cover and continue to cook until the amchur loses its rawness and is blended with the sauce to form it of coating consistency.
5. Check the seasoning and garnish with coriander leaves.
Serve hot with Indian bread.
Alloo (potatoes) & Gobi (Cauliflower) Sabzi:
Ingredients:
1 medium-sized cauliflower, cut into 1”-1½” flowrates
1C – 1” cut pieces potatoes
1 green chili, chopped
1” piece ginger, chopped fine
1tsp salt
1tsp Haldi powder
¼” - ½” red chili powder
1tbsp oil
¼tsp cumin seeds
1tbsp chopped green coriander leaves
¼”- ½”tsp garam masala
Method:
1. Heat oil on medium low heat. Add cumin seeds, when they start fluttering add cauliflower, potato pieces with ginger and green chili.
2. Stir the vegetables to coat the oil on them. Season with salt, red pepper and haldi powder. Sprinkle 1tbsp water over the cooking vegetables. Cover and cook on medium heat for 15mts. occasionally stirring, so that the vegetables are evenly cooked.
3. Check the potatoes and cauliflower florets are completely cooked. Turn off the heat.
4. Garnish with the coriander leaves over the cooked sabzi.
5. Sprinkle garam masala before serving.
Serve with Chapattis, Parathas, or Poori.
The following dishes are:
Gobi Aloo Subzi: Masala Gobi Subzi:
