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I am posting in this blog ,recipes which my 87 years old mother used in her cooking. Some of these are her own, some from her friends,some hand me downs from her elders etc etc. So the variety is awesome and as an admirer of his grandma's cooking, my son Arvind created this blog so that my mother's age old recipes can be shared with one and all .I have also posted some of my "tried and tested" recipes, especially the Non-vegetarian ones.I thought a purely vegetarian recipes' blog can be made more interesting with some non-veg recipes thrown inbetween.

Sunday, March 20, 2022

Knol-khol Kurma





Ingredients:

(A)
Knol khol/ganth Gobi : 2 medium sized scraped and cubed to small pieces
Carrot : 1 medium sized scraped and cubed into small pieces
Baby-corn : 2 medium sized chop into 1/4 inch pieces
Shelled peas : 1 fistfull

(B)
Fresh coconut scrapings : 3 Tbsps
Onions : 1 large minced
garlic : 2 pods
Ginger : 1/4 inch
cardamom and Cloves : 3 each
green chillies : 4 or 5
Coriander seeds : 1 tsp
Rice/wheat flour : 1/2 tsp

(C)
Refined oil/Ghee : 3 Tbsp
Kasoori Methi : 1 tsp
Cream of milk : 1 Tbsp
Salt : 1 1/2 tsp or to taste
Method:
Cook the vegetables under (A) in a cooker or micro-oven with very little water taking care not to overcook .
In a mixie, grind to a smooth paste the items under (B).
In a thick pan/Wok add the oil/ghee and place on a stove.When hot add the masala and saute well till oil leaves the masala.To this add the cooked vegetables and salt. Mix well and let boil for 5 minutes.Sprinkle the kasoori methi on top and cover and cook for 1 min.Last add the cream of milk on top and cover and keep. Serve hot with rotis or chappathis.As this kurma is white in color and has a fine aroma, children will love it and is a good way to make them eat vegetables.

Tuesday, March 08, 2022

Beetroot Raita


Ingredients:
Beetroot large : 1
Thick and fresh curd : 300 ml
Oil : 1 tsp
Mustard : 1/2 tsp
Green chillies : 1 small
Coriander leaves : Finely chopped 2 Tbsps
(Cilantro)
Salt : 1/2 tsp
Method:

Scrape and wash beetroot and shred fine. Keep in a glass bowl with a teaspoon of water and cook in micro-oven for 3 minutes at 600 Deg C.Allow to cool. Add the curds and salt, mix well.Season with mustard seeds and chopped chillies in hot oil. Garnish with the chopped coriander leaves. Serve as a side dish with any Indian meal.