Happy Chaitra Navratri | Recipes With Beetroot | Beetroot Kala Chana Gravy | Beetroot Rava Halwa | Beetroot Poori

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama.

Happy Chaitra Navratri

Navratri’ in Sanskrit translates to ‘nine nights’. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas. This Hindu festival is dedicated to Goddess Durga and her 9 avatars. On each of these nine days, Hindus worship the nine different manifestation of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from the heaven to bless her beloved devotees.

Navratri Prasad

North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Jai Durga

Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C. I already shared whole Navratri prasad with pumpkin this time I wanted to try with beetroot. Beetroot Kala Chana Gravy, Beetroot Rava Halwa , Beetroot Poori and turned out super yummy. Of course, treat for eyes as well because of beautiful beetroot pink color.

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama. North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp

Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Ingredients:

Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
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Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Delicious Parsad

Ingredients:
Kale Chane – 2 cups
Beetroot – 1
One small chopped sweet potato
Tomatoes – 3
Ginger – 1 inch
One green chilli
Oil – 4 tbsp

Spices:
Cumin – 1 tbsp
Carom seeds or ajwain – 1/2 tbsp
Red chili powder – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Chaat masala – 1/2 tbsp
Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Tip :

Taste salt before adding in masala because boiled black chickpea also has salt in it.

Kala Channa

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Recipes with Beetroot

Ingredients:

Sooji or Semolina – 1 cup
Beetroot – 1 medium size
Sugar – 1/2 cup
Water – 1 cup
Ghee – 5 tbsp + 1 tbsp
Green cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Halwa

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough:
Whole Wheat Flour – 1 cup
Beetroot puree– 1/2 cup
Rava – 1 tbsp
A pinch of Himalayan pink salt
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Poori

Rainbow Gajar Matar ki Sabzi | Lunch Recipe | Recipe with Rainbow Carrot

When we think of carrots most of us think of them as being orange. Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.

Rainbow Carrots

These carrots have a sweet aromatic taste and a fresh crisp texture similar to radish. Their sweetness allow them to be used more in fruit form for deserts, preserves and smoothies, but they are equally good in savory dishes. They generally cook faster than their counterpart.

Lunch Recipe

This Gajar matar ki sabzi is a steamed and sauteed dry dish made with carrots, green peas and minimal spices. Though there are many variations of making carrot and peas dry sabji, this recipe is simple and quick to make with a handful of ingredients. This dish makes for an easy lunch or dinner on weeknights. Savor with a roti or paratha for a comforting healthy meal.

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Ingredients :
Rainbow carrots chopped – 500 gms
Frozen peas – 1 cup
Finely chopped cherry tomato – 5
Finely chopped coriander leaves – 1/4 cup
Slit green chilli – 2
Finely chopped garlic – 1 tbsp
Cumin – 1 tbsp
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Oil – 2 tbsp
Himalayan pink salt to taste
Fresh coriander leaves for garnishing

Method :

  1. Add oil in a pan and add cumin seeds till they turn aromatic.
  2. Then add grated garlic and slit green chilli cook till 15 seconds. Add chopped rainbow carrots and frozen peas with salt, red chilli powder, turmeric with coriander powder.
  3. Mix them well and cook for 10 minutes (covered).
  4. After 10 minutes add chopped cherry tomatoes. Saute till they turn soft and mushy (10 minutes).
  5. Garnish with fresh chopped coriander leaves.
Lunch Recipe

Lemon Quinoa (South Indian Style) | Lunch Recipe

Here’s a fun take on the traditional south Indian Lemon Rice- this Lemon Quinoa has the same flavors as the rice but is more wholesome and protein-packed. Quinoa is pre cooked and tempered with mustard seeds, lentils, curry leaves, turmeric. Fresh Lemon juice makes it slightly tangy, further enhancing its taste and giving it a distinctive flavor. Vegan, Gluten-Free.

Quinoa (pronounced KEEN-wah or ke-NO-ah) is often described as a “superfood” or a “supergrain,” is not actually a grain, but a seed. It grows from a plant in the goosefoot family and is considered very healthy – it contains all nine essential amino acids and is a great source of protein. There are many types of quinoa available in the market, most popular being creamy white, red, and black. They open up to release little white curls (like a tail) as they soften.For day-to-day cooking white quinoa is my favorite. I use white quinoa as a rice replacement in many recipes as its texture is super light and fluffy. I mostly use red or black quinoa in salads.

Lemon Quinoa

Ingredients :
Cooked quinoa – 2 cups
Chana dal & Urad dal – 1/2 tbsp each
Dried red chilli – 2
Green chilli – 2
Roasted cashews & peanuts – 1/4 cup each
Mustard seeds – 1/2 tsp
Dried curry leaves – 6
Turmeric – 1/2 tsp
Oil – 2 tbsp
Juice of one lemon
Himalayan pink salt to taste
Few fresh coriander leaves

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
  2. Add chana and urad dal. Roast them until light golden. Now add curry leaves with green chilli and dried red chilli. Saute for a minute.
  3. Lower the heat and add salt with turmeric. Mix them well and add cooked quinoa.
  4. Cook for 2 minutes and then lemon juice. Cover it for 5 minutes.
  5. After 5 minutes add fresh chopped coriander leaves. Mix well and serve hot.
Lunch Recipe

Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Spinach Based Curry | Recipe with Soybean Flour 

Palak Mushroom Matar curry is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Spinach Curry With Mushroom & Tofu is exactly the same, the only difference is that I have added tofu. To make this curry healthier I have added soybean flour.

Palak Tofu Mushroom Curry

Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. Soya flour is extremely rich in protein, so it can be added to any food to enhance its nutritional content. It is often used in commercial products such as crisps and sausages. For the home cook, it is valuable for baking, making flatbreads, and thickening sauces.

Spinach Curry With Mushroom & Tofu

Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Recipe with Soybean Flour 

Spinach is one of our favorite greens. I do make spinach recipes very often during the winter season. As you know that spinach is very healthy and nutritious. Actually spinach is very bland, but if it is cooked properly and combined with other ingredients properly then it tastes delicious.

Ingredients:
Tofu – 300 gms (chopped into small cubes)
Mushrooms – 300 gms
Spinach – 500 gms
Frozen peas – 3/4 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped garlic  – 5
Finely chopped ginger – 1 inch
Finely chopped green chili – 2
Soybean Flour – 2 tbsp
Oil – 2 tbsp + 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Greek yogurt – 2 tbsp
Coriander powder – 2 tbsp
Fresh coriander leaves – 150 gms
Himalayan pink salt to taste
Ghee – 1 tbsp

Sauteing veggies masala
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Roasted cumin powder – 1/2 tsp
Dried coriander leaves powder – 1/2 tsp
Oil – 1 tbsp

Whole wheat naan

Method :

  1. Wash and clean mushrooms then cut into half. Then boil 2 cups of water in a saucepan and add chopped mushrooms. Boil it for 10 minutes and then strain it. Keep it aside.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch spinach in boiling water for 4 minutes. After 4 minutes add one small bunch of coriander leaves and boil for 2 minutes.
  3. Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
  4. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  5. Add green chilli, ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions and sauté on a medium flame until translucent.
  6. Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
  7. Sauteing vegetables and tofu – Heat oil in the same pan and add masalas ( ingredients under Sauteing veggies masala). Then add boiled mushrooms, peas and cubes of tofu). Saute for 5 minutes on low heat. Then keep it aside.
  8. In a grinder add prepared tomato onion masala ( step 5 + step 6) with blanched spinach and coriander leaves. Add little water and make a smooth puree.
  9. In a sme pan add 2 tbsp of oil and add red chilli powder, coriander powder and soybean flour. saute on low heat with little water for 2 minutes.
  10. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
  11. Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
  12. After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
  13. Add one tbsp of ghee and its ready to serve.
Spinach Based Curry

Tofu Matar Bhurji | One Pot Recipe | Tofu Scrambled

Tofu is a soy-based food made from curdling soy milk and forming it into a solid block. Tofu is a good source of plant-based protein that can be used in all sorts of ways. It’s a great addition to vegetarian and vegan diets. Tofu is an incredibly versatile ingredient. When blended, it has a great texture – you can use it in a curry or pudding or even in Mithai (Indian sweets).

Tofu Matar Bhurji

Recipes with Tofu :

  1. Palak Mushroom Matar Curry
  2. Gulabi Tofu Kalakand
  3. Tofu Kalakand
  4. Tomato Beetroot Based Curry
  5. Tofu Spinach With Quaker Oats
  6. Tofu Black Pepper White Curry
  7. Broccoli Tofu Cashew Curry 
  8. Tofu Matar Masala
  9. Tofu Lababdar No Onion No Garlic
  10. Tofu in Yogurt Gravy | Dahi Wala Tofu Sabzi | Recipe with Greek Yogurt
  11. Kadai Tofu | Tofu Bell Pepper Curry
One Pot Recipe

While tofu has been on the world’s platter for a long time, Indians have much recently started to experiment with the versatile food. Since it has a subtle, neutral flavor, it can be used for both sweet as well as savory dishes. It also takes on different textures, from silky soft to crispy or golden fried – different textures of tofu are used for different cooking preparations.

Served with Whole Wheat Spinach Naan

Bhurji means scrambled in English. So, in this recipe, the simple scrambled tofu gets an Indian-style makeover with the addition of a few traditional spices. Sounds yum, right? This recipe takes less than 15 minutes to prepare and is a great option for breakfast, lunch, or even dinner. Serve this with tandoori naan is the best combination.


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Ingredients:
Tofu – 375 gms (crumbled)
Frozen peas – 3/4 cup
Finely chopped onion – 2 big
Grated garlic  – 2 tbsp
Grated ginger – 1 inch
Finely chopped green chili – 1
Ghee – 2 tbsp
Cumin seeds- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric – 1/2 tsp
Greek yogurt – 2 tbsp

Method :

  1. Add ghee in a pan and add cumin seeds till they turn aromatic.
  2. Then add chopped onions and cook till they turn translucent. Then add ginger, garlic and saute for 5 minutes on low heat.
  3. Add chopped green chilli and tomato. Saute till they turn soft and mushy.
  4. Add salt to taste, turmeric, red chilli powder with coriander powder. Mix and roast for 5 minutes on medium heat.
  5. Now add frozen peas and cook for 2-3 minutes. Then add crumbled tofu and mix gently.
  6. Add greek yogurt and cook for 5 minutes. Its ready to serve.
Tofu Scrambled

Happy Navratri | Recipes with Pumpkin | Pumpkin Kala Chana Gravy | Pumpkin Rava Halwa | Pumpkin Poori

Navratri in Sanskrit translates to ‘nine nights. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas while adopting a calm and meditative lifestyle. This Hindu festival is dedicated to Goddess Durga and her 9 avatars.

Recipes with Pumpkin

On each of these nine days, Hindus worship the nine different manifestations of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from heaven to bless her beloved devotees.

Happy Navratri

North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

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Do you know pumpkin has high content of Vitamin A and Vitamin C, we can also make kaddu ke pakode, pumpkin cake , pumpkin jam, kaddu ka paratha or even soup apart from this recipes for fasting, meanwhile try this easy recipes for your Navratri fast (upvaas), and let me know how you liked it.

First Step

Place the pumpkin pieces (800 gms) in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.

Healthy Treat

Pumpkin Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with pumpkin which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Pumpkin Kala Chana Gravy

Ingredients:
Kale Chane – 2 cups
Steamed & mashed pumpkin – 1 cup
Oil – 3 tbsp

Spices:
Cumin – 1 tbsp
Fennel seeds – 1/2 tbsp
Red chili powder – 1 tbsp
Roasted cumin powder – 1 tbsp
Chana masala – 2 tbsp
Amchur powder – 1/2 tsp
Chaat masala – 1/2 tbsp
Salt to taste

Few kasuri methi

Method:

  1. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  2. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  3. Now heat oil in a pan. When the oil is hot, lower the flame.
  4. Add cumin, fennel seeds and allow to crackle. Then add steamed & mashed pumpkin along with other spices.
  5. Fry them for 5 minutes on low heat.
  6. Now add boiled kala chana. Cook on low heat for 10 minutes (covered).
  7. Add crushed kasuri methi and mix. Cook for 5 minutes.
  8. Delicious kala chana gravy with pumpkin is ready.

Pumpkin Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft pumpkin halwa with the magic of a steamed pumpkin puree , rava and sugar  is irresistible.

Pumpkin Rava Halwa

Ingredients:
Rava – 1/2 cup
Steamed & mashed pumpkin – 1/2 cup
Ghee – 1/4 cup + 1 tbsp
Sugar – 1/4 cup
Water – 1 cup
Sliced pistachios – 4 tbsp
A pinch of salt

Method :

  1. Heat a pan and dry roast rava on low heat for 8 minutes.
  2. Then add ghee and mix well.
  3. Add steamed & mashed pumpkin along with water and sugar.
  4. Cook on low heat until the whole mixture starts thickening and starts to leave the edge of the pan.
  5. At last 1 tbsp of ghee and pinch of salt. Mix it well.
  6. Garnish with chopped sliced pistachios and serve hot.

Pumpkin Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add pumpkin to make poori more delicious and healthy.

Pumpkin Poori

For Dough:
Whole Wheat Flour – 1 & 1/4 cups
Steamed & mashed pumpkin – 1 cup
Warm Milk for kneading dough – 4 tbsp
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. In a food processor, first add steamed & mashed pumpkin.
  2. Then add whole wheat flour with water knead a dough and it should be smooth and tight.
  3. At last add ghee and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  4. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  5. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  6. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.

Achari Mushroom Soybeans (Edamame) Curry | Tomato Red Capcicum Based Curry | Pickle Flavored Curry

This Achari Mushroom Fava Beans Curry is tasted so great, I couldn’t wait to share it. The spongy mushrooms soak up all the goodness and flavor of the spices and you can use just about any kind of mushroom – button, cremini, shiitake, portabella are all good here. This is also a very versatile dish that you can enjoy with plain steamed rice or naan or paratha.

Achari Mushroom Soybeans (Edamame) Curry

A tasty, spicy dish of mushrooms cooked with panch phoran spices commonly used in Indian pickles. It’s a delicious flavor you will not be able to forget anytime soon. The base of this curry is tomato and red capcicum. This achari curry is well spiced but not necessarily spicy. You can easily adjust the level of heat by adjusting the amount of cayenne or red chili powder that you use. I used mild one.

Tomato Capcicum Based Curry

I used frozen fava beans which is also known as Soybeans are one of the world’s most popular and versatile food crops. They are processed into a variety of food products, such as soy protein, tofu, soybean oil, soy sauce, miso, natto and tempeh. Soybeans are also eaten whole, including as immature soybeans known as edamame. Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack.

Soybeans

You could use other main ingredient instead of mushrooms. It is called achari, after all because of the pickling ingredients in the sauce. This curry is an aromatic, flavorful and tangy North Indian dish made with the same spices that are typically used to make Indian pickles, also known “Achar”. In Hindi, Achar means Pickle. The spices often used to make pickles such as the panch phoran and dried chillies used in this recipe.

Panch Phoran Spices & Red Capcicum Based Curry

This dish has got tangy, sweet, sour and spicy notes, and packs a punch with proper desi flavours. The achari masala doesn’t need pre-planning or a lot of effort to make. This is a tomato red capcicum puree based masala combined with Indian spices like whole red chillies, fenugreek seeds, whole coriander, cumin, fennel, mustard seeds or rai, turmeric powder, red chili powder. Make this on a weeknight or when you have guests over 🙂

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Ingredients :

List of Whole Masala
Dry red chilli – 2
Whole coriander seeds – 1 tbsp
Fennel seeds – 1 tbsp
Cumin or Jeera – 1/2 tbsp
Black mustard or Rai – 1/2 tsp
Fenugreek seeds – 1/2 tsp

Puree
Tomato – 3
Red capcicum – 1
One green chilli

Other ingredients
Mushrooms – 300 gms
Frozen soybeans – 1/2 cup
Finely chopped onion – 1 small
Grated ginger – 2 tbsp
Oil – 2 tbsp
Kalonji or Nigella seeds – 1 tbsp
Asafoetida or hing – 1/4 tsp
Turmeric – 1 tsp
Paprika – 1 tsp
Greek yogurt – 1 cup
Himalayan pink salt to taste
Few fresh coriander leaves

Pickle Flavored Curry

Method :

1.Dry roast the ingredients listed under List of Whole Masala on low flame for about 5 minutes till the spices release their aroma. Let them cool and grind to a powder using a mixer grinder.

2.Puree the red capsicum, tomatoes and green chilli together and set aside.

3. Heat oil in a heavy bottomed pan. Add kalonji or nigella seeds, asafoetida and saute for 10-15 seconds.

4. Add grated ginger and saute for 30 seconds, Then add chopped onions and cook till they turn slightly golden brown.

5. Add turmeric powder, paprika powder and add tomato capcicum green chiili puree with powdered whole masala (step 1) and 1/2 cup of water. Cook till the masala thickens and the oil separates and starts floating on the sides. This will take about 10 minutes on medium low heat.

6. After 10 minutes, add beaten greek yogurt with 1/2 cup water , salt to taste and cook for another 10 minutes.

7. After 10 minutes add chopped mushrooms and mix them well. Cover and cook mushrooms till softens.

8. Add frozen soybeans and cook for 5 minutes on low heat. After 5 minutes turn off the heat add fresh coriander leaves. Transfer the Achari Mushroom Curry to a serving bowl and serve hot.

Tasty Lunch Recipe

Raw Turmeric Based Curry | Yellow Okra Curry With Kachi Haldi | Kurma Bhindi Curry Recipe | No Tomato Curry

Most people will be familiar with the bright yellow of dried, ground turmeric – a warm, earthy spice ubiquitous in commercially produced curry powders and an essential ingredient in Indian cuisine – in all its rich variants. What is less common is the fresh root of the turmeric plant, from which the ground powder is made.

Raw Turmeric Based Curry

The flesh of the root, rather than being yellow, is a deep orange colour and when cooked the colour turns the distinctive yellow. It’s not the fluorescent rave party yellow of the ground turmeric – it’s a little earthier.

A good kitchen tip for removing the skin of both fresh turmeric and ginger is to scrape it off with the tip of a tablespoon. You’ll be surprised how well this works, and it’s much better than cutting the skin off and losing a great deal of flesh.

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The root of the turmeric is earthier than its yellow ground cousin and the taste more complex. Combine with onions and curd to make korma curry.

Yellow Okra Curry With Kachi Haldi

Yellow Curry With Kachi Haldi | Kurma Bhindi Curry Recipe | No Tomato Curry

Ingredients :
Bhindi ( chopped into half) -250 gms
Onions ( chopped lengthwise)- 2 big
Grated chopped ginger – 1 tbsp
Grated chopped garlic – 2 tbsp
Cashews – 16 (Soaked for 20 minutes)
Oil – 3 tbsp
Cumin seeds – 1 tsp
Greek yogurt – 1 cup
Coriander powder – 2 tsp
Raw turmeric root– 2 inch
Red chili powder – 1 tsp
Finely chopped coriander leaves – 1/4 cup
Himalayan pink salt to taste

Whole Spices – Bay leaf ( one), Green Cardamom ( Two), Few Cloves, One small stick Cinnamon

Method :

  1. Rinse bhindi or okra well. Cut off the tips from both ends. If you are using small or medium sized okra keep it whole Or if using large size make them half.
  2. Heat 1 tbsp of oil and fry all bhindi with little himalayan pink salt on medium heat till light brown and keep it aside.
  3. Heat the oil ( 2 tbsp) in a same saucepan and add cumin. Allow them to crackle.
  4. Add Whole Spices and saute for few seconds. Now add the onions and cook till translucent.
  5. Add ginger, garlic and cook on low flame for 5 minutes. Then add roughly chopped raw turmeric root with soaked cashews, red chilli powder, coriander powder and little water. Cook for 2 minutes on low heat.
  6. Increase the heat and add greek yogurt. Stir it quickly.
  7. Lower the heat and cook for 5 minutes. Remove bayleaf and let it cool down the mixture. Now blend prepared masala and make a smooth puree. Sieve blended puree.
  8. Heat a pan and add sieved onion yogurt puree. Cook this curry for 5 minutes on medium high heat with 1/2 cup of water and till curry starts thicken up.
  9. Now salt to taste and fried bhindi. Cook for another 5 minutes.
  10. Switch off the heat. Garnish with chopped coriander leaves and serve.
Kurma Bhindi Curry Recipe | No Tomato Curry

No Onion No Garlic Curry | Tomato Beetroot Based Curry | Tofu Matar Indian Curry

Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes : Tomato Beetroot Based Curry. I am huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.

No Onion No Garlic Curry

Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.

Tomato Beetroot Based Curry

Why I love No Onion No Garlic Curry ?

  • It takes lesser time to prepare a meal when we are cooking without onion or garlic.
  • I use the lesser amount of oil when I cook without onion or garlic.
  • Hence the meal made is lighter and easy on digestion. That is great for detoxing.
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Ingredients :

Tofu – 150 gms
Frozen peas – 1 cup
For Tomato Beetroot Puree :
Tomatoes – 4
Beetroot – 1
One green chilli
Ginger – 2 inch ( Roughly chopped them and grind into coarse puree)

Other Ingredients
Oil – 1 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
One small dry red chilli
One small stick cinnamon stick

Dry Spices – 
Coriander powder (2 tbsp)
Red chili powder – 1 tsp
Kitchen king or Sabzi masala – 1 tbsp
Few finely chopped coriander – 3 tbsp
Himalayan Pink salt to taste

Tofu Matar Indian Curry

Method:

  1. Heat oil in a kadai. When the oil is hot, add cumin seeds, bay leaf, dry red chilli and cinnamon stick. Saute for a minute on low flame.
  2. Now add all dry spices and cook for 15 seconds.
  3. Add tomato, beetroot, ginger & green chilli puree. Saute the masala on the medium-low flame for 10 minutes or until oil starts leaving it edges.
  4. Add tofu and frozen peas with 1 & 1/2 water. Add himalayan pink salt to taste.
  5. Cook on medium heat for 10 minutes. Add chopped coriander and serve hot.

Indian Curry

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

Palak Paneer is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Tofu Spinach Recipe is exactly the same, the only difference is that I have swapped the paneer or cottage cheese with tofu.

Tofu Spinach With Quaker Oats

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. This curry is a delicious way to add greens and tofu in your diet. The best part of this curry is – it is easy to prepare.

Oats

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

To make this curry healthier I have added homemade oats flour. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. In this recipe, oats flour helps to makes this curry creamier and silkier.

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Ingredients:
Tofu – 200 gms
Spinach – 1 bunch
Finely chopped onion – 1 big
Finely chopped tomato – 2 big
Finely chopped garlic  – 3 tbsp
Finely chopped ginger – 2 tbsp
Finely chopped green chili – 1
Homemade Oats Flour – 3 tbsp
Oil – 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Pinch of turmeric powder
Coriander powder – 2 tbsp
Chaat masala – 1 tbsp
Himalayan pink salt to taste

Spinach Based Curry

Method:

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree.
  2. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  3. Add ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions, chopped green chilly, salt and a pinch of turmeric powder. Sauté on a medium flame until translucent.
  4. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 5 minutes.
  5. Now switch off the gas and allow masala to cool down. Grind cooked masala into a fine paste and transfer grounded masala into the same pan.
  6. Add tofu cubes and mix gently. Cover and let it cook for minutes on low heat.
  7. Mix 2 tbsp of oats flour with 1/4 cup of water. Make a smooth paste.
  8. Now add puree spinach with oats flour paste. Mix well and let it cook for 8 minutes on low heat.
  9. Switch off the heat and serve with rice or paratha.
Homemade Oats Flour

Choley Curry With A Healthy Twist | Beetroot Based Chickpea Curry | चुकंदर छोले करी

Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂 The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This time I tried beetroot with choley curry and it came out delicious. Do try this recipe.

Choley Curry With A Healthy Twist

Beetroot is often limited to salads or sambar maybe cutlet. But this recipe makes the beetroot a star. This vegetable is often avoided for the muddy flavour. But with the pairing with chickpeas and some Indian spices, you would not mind having this yummy delicious curry. Beetroot is good for your heart and if you don’t have it in your regular diet, you must find ways to have it. Even for kids, introducing beetroot at a young age will ensure they don’t neglect this vegetable.

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Ingredients:
Kabuli chana or Chickpea ( soaked overnight ) – 1 & 1/2 cups
Beetroot– 1 medium size
Roughly chopped tomato – 3 large
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 2 tbsp
Finely chopped onions – 4 small size
Ghee or oil – 5 tbsp
Green Chilli – 1

List of Whole Masala
One bay leaf
One stick of cinnamon
Cumin or Jeera – 1 tbsp
Black cardamom – 1

Spices
Paprika – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Beetroot Based Chickpea Curry

Method:

  1. Put soaked chickpea and grated zucchini with 2 cups of water, a pinch of salt in a pressure cooker. Mix them well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
  2. Check to see the Chickpea are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Make a tomatoes, beetroot and green chilli puree in a food processor. Don’t make fine paste. Make it coarse.
  4. Heat oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add finely chopped ginger, garlic and cook for 4 minutes on low heat.
  5. Add finely chopped onions and saute till brown ( 8 minutes on low heat)
  6. Now add add all spices (except coriander leaves) with little water. Cook for 2 minutes on low heat.
  7. Add tomato beetroot green chilli puree and mix well. Stir well and cook until gravy starts leaving oil from corners.
  8. Then add boiled chickpeas (with 1 cup of boiled water) and cook for 10 minutes on low heat. ( adjust consistency according to your preferences)
  9. Garnish with fresh coriander leaves and serve hot with plain parathas or rice or with quinoa.
चुकंदर छोले करी

Tomato Based Indian Curry | Zucchini Kofta Curry | Tomato Yoghurt Red Curry | No Fried Kofta

Red, juicy and plump, tomatoes are an intrinsic part of our daily preparations. Be it soup, stews or chutney, a tinge of tomato can improve just about anything and add an inherent richness to the dish. It has become such a mainstay in our kitchen, that it is hard to imagine that they are not even a native of India.

Tomato Based Indian Curry

Here I have a healthy version of zucchini kofta curry. With this simple recipe, cooking becomes not only less tedious but healthier as well, as koftas are made in less oil than deep-frying. The kofta are most traditional when deep fried. The soft dumpling mixture holds its round shape really well and you have a crispy outside and soft, melt in your mouth interior. But in this curry koftas are not deep fried.

Kofta Curry

This ubiquitous summer squash contains zero fat, but has a good amount of potassium–even more than the banana. It is full of antioxidant that are found in the skin and seed, and also contains a significant amounts of vitamins B6, riboflavin, folate, vitamin C, vitamin K, and manganese. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet.

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Ingredients :
Zucchini koftas – 12 pieces
Roughly chopped tomatoes -6
Roughly chopped onions ( chopped lengthwise)- 2 big
Roughly chopped ginger – 2 inches
Sliced garlic – 4
One green chilli
Oil or ghee – 2 tbsp
Red chili powder – 1 tsp
Greek yogurt – 1/4 cup

Spices:
Cumin seeds – 1 tsp
Turmeric  – 1 & 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tbsp
Kitchen king or Sabzi masala  or Chana masala – 1 tsp
Roasted cumin powder – 1 tsp
Himalayan pink salt to taste

Whole Spices – Bay leaf ( one), black cardamom (one), few cloves, few black pepper

Zucchini Kofta Curry

Method :

  1. Heat a pan and add chopped tomatoes, onions, green chilli, garlic, ginger, whole spices with 1 cup of water and salt, red chilli powder.
  2. Mix well and let it cook on a medium flame for 20 minutes, while stirring occasionally.
  3. Switch off the flame and let the mixture (remove baf leaf) cool down. Then make a smooth paste and sieve prepared masala.
  4. Put ghee in a pan and add cumin seeds, spices (mentioned as above) with little water. Cook masala on low flame for 15 seconds.
  5. Add prepared tomato sieve mixture. Leave it to simmer for 10 minutes on low heat.
  6. Now add greek yogurt, stir well and cook for 5 minutes on low heat or until gravy starts leaving oil from corners.
  7. Add 2 cups of boiled water and cook for 10 minutes on medium high heat.
  8. Now add prepared koftas and simmer gravy for 5 minutes.
  9. Garnish with fresh coriander leaves and serve hot with rice or plain parathas.
Tomato Yoghurt Red Curry