Upma is a delicious, flavorful savory dish specially prepared for breakfast. It is a very popular dish in India just as Poha. It is an old recipe and often prepared in almost every kitchen. 

Some tips to make perfect Upma

The most important step to make upma is to roast the sooji properly. If the sooji is not properly roasted, it will feel sticky while eating. You will be not able to chew the upma. Even while preparing Sooji ka Halwa, the taste entirely depends on how nicely the sooji is roasted in the ghee.

Moreover adding some flavorful ingredients to the upma makes the dish more tasty. One of the ingredient often added is urad or moong dal, this entirely changes the texture and flavour of upma.

The other and most important ingredient to add is ginger. Ginger enhances the taste of upma to a different level, try this step and believe me next time you will never make upma without adding ginger. 

One more important ingredient which should not be missed out for more flavor is curry leaves. Curry leaves has its own aromatic flavour which makes any dish delicious. So for making upma never miss out curry leaves. Always add hot boiling water while cooking upma. Hot water is easily soaked by sooji and it cooks properly.

Ingredients:

• Sooji – 1 cup
• Chopped onion – 1 medium
• Grated ginger – 1 tsp
• Cumin/jeera – 1 tsp
• Chopped Green chilli – 4 to 5
• Curry leaves – 5 to 6
• Peas/peanuts – a fistful
• Yellow split Moong dal – 2 tbsp
• Salt – to taste
• Oil – 2 tbsp
• Chopped coriander – to garnish
• Hot water – 2 cups

Also try my other recipes for breakfast,

4 Easy ways to make namkeen and spicy parathas

 Chilli Garlic Bread

 Moong Dal Appe

 Broccoli cheese sandwich

 Cheese paratha 

Method:

• Wash and soak the moong dal in warm water for half-hour. Instead of moong dal you can also use urad dal.

• Heat 1 tbsp of oil in a kadhai. Add sooji and roast it till light brown color. Keep the flame on low. This will take around 10 to 15 minutes.

 

• Remove the roasted sooji in a plate.
• In the same kadhai heat the remaining oil.
• Also on the other side keep 2 cups of water for boiling. Quantity of water depends on the quality and variety of sooji. If sooji is fine texture then less water will be required but if sooji is coarse then more water is used. So boil some extra water.
• If you are using peanuts then add peanut to the oil and roast it for 1 minute on low flame.
• Add cumin, green chilli, curry leaves, and soaked moong dal.
• Sauté for 2 minutes.
• Add chopped onion and cook till golden color.
• Once the onion is cooked, add green peas (if using peas instead of a peanut) and mix.
• Cook the green peas for few minutes, then add the roasted sooji and sauté for a minute.
• Add the boiling water and cover with a lid immediately, as the water is hot, it will spatter out.
• Lower the flame.
• Season with salt as required and mix properly.
• Add water as per the consistency you prefer. Some like the upma to be dry or some prefer it to be more moist.
• After a minute remove the lid and mix properly.
• Cook for 5 minutes.
• Garnish with chopped coriander.
• Serve hot with lime pickle.

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Broccoli cheese sandwich is a tasty, healthy & easy recipe of cheese sandwich. The main used ingredients for making this sandwich are broccoli & cheese. I have used both cheese spread & processed cheese for this recipe, making the sandwich creamier. 

Sandwich is a popular food consisting of bread as base, stuffed with vegetables along with cheese or any type of spread. The vegetables can be raw or stir fried mixed with cheese spread or mayonnaise. To make a more simplified recipe, use cheese slice instead of cheese spread, sprinkle some black pepper and dry herbs to make yummy cheese sandwich. 

Sandwich itself becomes a complete meal with lots of nutrition. I personally find sandwich a very easy & healthy food for breakfast which can be prepared quickly using lots of vegetables & bread of our choice.

There are varieties of bread available in the market. White bread, brown bread, multigrain bread etc. choose the one you like.

Simple and Grilled sandwich

There are so many recipes of sandwich. Plain sandwich, which is simply made by spreading cheese or butter over the bread with some vegetables like tomato & cucumber slices. So basically there is no cooking process. Thats so convenient.

Now if you want to add more taste then move a step ahead, make amazing grill sandwiches. Grilling gives a crunchy taste to the bread. The bread is grilled on a flat or grilled tawa/pan. You can also use a sandwich maker for it.

Lastly whichever way the sandwich is made, it is always the most wanted food for everyone.

Also try my other recipes for breakfast,

4 Easy ways to make namkeen parathas 

Chilli Garlic Bread 

Moong Dal Appe  

Cheese paratha 

So let’s see how to make Broccoli cheese sandwich.

Ingredients:

• Bread slices – 4
• Grated broccoli – 1 cup
• Chopped capsicum – ½ cup
• Cheese spread – ½ cup
• Grated processed/mozzarella cheese – 1 cup
• Black pepper powder – to taste
• Chilli flakes – to taste
• Butter – to toast the bread
• Oil – 1 to 2 tsp
• Salt – to taste
• Tomato sauce – 1 tbsp

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Method:

• Heat 1 tsp of oil in a pan.
• Add grated broccoli and stir fry for 2 minutes.

• Season with salt & pepper.
• Remove in a plate and let it cool to room temperature.
• In the similar way stir fry capsicum for 5 minutes. Capsicum adds a punch to the sandwich. Let it cool.

• Mix both broccoli & capsicum and keep it aside.

• Take a slice and spread, cheese spread, over it.

• Sprinkle 2 tsp of stir fried broccoli & capsicum mixture over the cheese spread.

• Sprinkle generous amount of grated processed/ mozzarella cheese over the vegetables.

• On the other slice of bread spread some tomato sauce and place it over the previous slice.

• Heat a pan. Toast the sandwich by applying some butter on both sides.

• On cooking the cheese will melt and bind together the bread and the filling.

• Serve hot with tomato sauce or green chutney.

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This Lasuni Methi recipe is a creamy, spicy and delicious dish made from fresh methi saag/fenugreek leaves. The dish is so tasty that you will keep licking your fingers till the end. You will think it as an over description of this dish but believe me, its worth it. As the name says Lasuni, the dish has a punch of garlic taste with unique blend of other ingredients complimenting with methi. The recipe is very simple and the ingredients are also very common.

A vegetable can be cooked in so many ways creating many dishes from it. Take potato, for example, and you can name endless recipes like aloo paratha, aloo ki sabji, aloo tikki and many more delicious recipes. That’s is the magic of cooking. However one should always remember that while making a dish the taste of the vegetable should always dominate. Like methi in Lasuni methi recipe.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Tori/ Turai ka Bharta 

Methi Matar Malai/Fenugreek & Green peas curry 

Similarly, there are many recipes made using methi/fenugreek leaves. Some of the popular recipes made from methi are aloo methi, methi matar malai, dal methi, methi puri, methi ka paratha, methi mathri  and many more. One of the popular dishes from methi is Lasuni methi  recipe which I will be sharing with you all today.

Ingredients:

• Fresh methi/fenugreek leaves – 1 bunch
• Garlic cloves – 7 to 8
• Chopped garlic – 1 1/2 tsp
• Onion – 2 medium
• Chopped tomato – 1
• Red chilli powder – 1 tsp
• Jeera/cumin – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Whole red chilli – 3 to 4
• Oil – 3 tbsp
• Salt – to taste

For the paste

• Peanuts – 1 tbsp
• Sesame seeds/til – 1 tbsp
• Besan/chickpea flour – 1 tbsp

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Directions for making Lasuni Methi/Fenugreek leaves recipe:

For making the paste

• Dry roast peanuts, sesame seeds/til and besan/chickpea flour separately. Now this is an important step so don’t skip it. Roasting will enhance their taste and will make the dish more flavourful. For besan/chickpea flour it is very important to roast it as raw besan is more sticky and the dish will also get the raw taste of it. Remove the skin of the peanuts. Keep them aside to cool down. Then make a paste from these three ingredients by adding some water.

Make Lasuni methi recipe

• Wash the methi leaves with water and remove as much water as you can by keeping it on a kitchen towel.

• Heat 1 to 2 tsp of oil in a kadai/pan.
• Add jeera and whole garlic cloves. Cook it for few seconds.
• To this add methi/fenugreek leaves.
• Cook on high flame for 5 minutes. Season with salt and cook for 2 minutes. Keep it aside.

• Keep all the ingredients ready and handy.

• In another kadai/pan heat 2 to 3 tbsp of oil.
• Add Chopped garlic and whole red chilli. Saute for few seconds and then add chopped onion.
• Cook the onion till it turns pink or becomes translucent.

• Now season it with red chilli powder, turmeric powder and garam masala powder. Mix all the ingredients properly.

• Add chopped tomato and cook till soft.

• Add the prepared paste and give it a mix.

• Cook the paste till it leaves oil. Stir occasionally.

• Finally add cooked methi and mix.

• Add some hot water to get the required consistency. Adjust the salt.
• Cook for another 2 minutes.
• Give more taste by tempering with chopped garlic in oil.

• Serve hot with any roti.

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Bored cooking with the same menu of Dal, chawal, sabzi, roti….want to try something tasty & healthy. Or are you short of time for preparing lunch or dinner or you want to make a simple and tasty weekend Brunch then make this Lauki ka paratha. 

There are many dishes made from lauki/bottle gourd however the most popular are Lauki ka Halwa and Lauki Kofta. Even the sabji made with Lauki is delicious. A quick way to make Lauki ki sabji is, peel off the skin and wash it properly. Chop into small pieces. Chop garlic and green chillies.

Now in a pressure cooker heat oil and add jeera, chopped garlic and green chilli. Add turmeric and finally chopped Lauki. Mix all the ingredients and add salt. Now add just 1/2 cup of water and cook till one whistle and your sabji is ready to serve. Garnish with chopped fresh coriander. This is a very simple and tasty recipe you must try whenever you are in hurry.  

Paratha is a common dish….prepared using stuffing made from aloo or gobi . But this recipe of Lauki ka paratha is different. Bottle gourd is a very healthy vegetable  which one should always include in our diet. So why to make only sabji from Lauki, try this amazing recipe of paratha. I’m sure children too will like it.

Try my other breakfast recipes

4 Easy ways to make namkeen and spicy parathas 

Chilli Garlic Bread 

Moong Dal Appe

Broccoli cheese sandwich 

Cheese paratha

Before starting with the recipe just few things to remember to make the paratha more tasty

• First important thing to remember is as we the grate the lauki/bottle gourd the color of the juice starts turning black with time. So before grating keep all the ingredients ready so that the ingredients can be added without wasting any time.
• Keep the skin if lauki is fresh, this will not only add more fiber in the dish but also tastes good.
• Don’t squeeze out the juice which is released after grating lauki. This juice has the taste and health too. Instead of water this juice is helpful for making the dough. And also no need to squeeze out the juice and keep separately just let it be with the vegetable and add the ingredients along with the flour to it. 

Ingredients:

• Lauki – 1 medium
• Chopped onion – 1
• Ginger garlic paste(fresh) – 1 tsp
• Cumin – 1 tsp
• Red chilli powder – 2 tsp
• Atta/whole wheat flour – 4 cup
• Salt – to taste
• Chopped Coriander leaves – ½ cup
• Oil or ghee – to cook
• Coriander powder – 2 tsp
• Garam masala powder – 1 to 2 tsp

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Method:

• Grate the Lauki in a bowl. (keep the juice along with it)
• Add all the ingredients except oil/ghee.
• Mix properly and make a dough.
• Avoid adding water till all the ingredients are mixed properly.
• Once the ingredients are combined together and if the dough seems dry then add little water.
• Knead into a tied dough because after sometime Lauki leaves water making the dough loose.
• You can also use ready made mix atta instead of only whole wheat atta, to make it more healthy.
• Mix atta can also be made at home by mixing 2 cup atta and the rest 2 cups can be a mixture of besan/jowar/bajra/ragi flour whichever is available. Only remember use half quantity of whole wheat atta for proper binding.
• Now cover the dough for 10 mins.
• Make paratha by simply rolling and cook with oil/ghee.
• Serve with green chutney or enjoy with tomato sauce.

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Poha Chiwda as called in Marathi, is a Namkeen or snack made using poha/rice flakes. Poha Chiwda is a very popular snack in Maharashtra. This namkeen/snack is mainly made during Diwali festival. But now a days it can be made conveniently anytime as a snack. Along with Poha Chiwda many other snack and sweets are also prepared during Diwali, but Chiwda being the most liked one is made in large quantity.

The preparation starts few days before Diwali as the list is long. There is Chiwda, chakli, shakarpala, shev/bhujiya, Anarse, karangi, ladu called ladoo in Hindi. 

In India it is tradition of preparing the snacks and sweets at home … it makes a difference!!!   I still remember I use to help my mother preparing all these snacks. Even today I make it at home during Diwali and also teach my daughter and son to follow the culture & tradition.

You can also try my other recipes of snacks like 

Soya Cheese Nuggets

Kabuli Chana/ Chickpea Kebab

Dahi ke Kebab

Cheese Ball

Instant Masoor Dal idli

Aloo Bhujiya

Baked Potato Fingers

Poha Chiwda is mainly prepared by two ways. In the first method poha is roasted and then mix with other spices . The other way is to deep fry the poha and then mixing with the spices. Both the Chiwda differs a lot in taste. The taste of chiwda is different in both the methods. 

Here I’m sharing the second way of making the poha chiwda.   

Ingredients:

• Poha(mota/thick) – 1 kg
• Peanut – 1 ½ cup
• Sliced dry coconut – 1 cup
• Finely chopped green chilli – 20
• Roughly chopped coriander leaves – 1 ½ cup
• Curry leaves – 2 cups
• Roasted chana dal – ½ cup
• Red chilli powder – 1 tbsp
• Turmeric powder – 1 tbsp
• Salt – to taste
• Fennel seed – ¾ cup
• Coriander powder – 1 tbsp
• Oil – for frying
• Powdered sugar(optional) – 1 tbsp

Method:

• Keep all the ingredients ready. 
• Use a large bowl with wide circumference so that the mixing of the ingredients is easy.
• First we are going to fry poha, peanuts, sliced coconut, coriander leaves, green chilli & curry leaves.
• Heat oil in a deep bottom kadhai. Use a deep frying sieve for frying the poha. Remember that the oil in the kadhai should be always filled to ¾ level.
• Once the oil is hot, reduce the flame to medium.
• Now start frying the poha. Take fistful of poha in the sieve, and dip it in the hot oil. The poha will puff up immediately. Remove the fried poha in a large bowl.
• Try to maintain the temperature of the oil. If the temperature of the oil drops down , poha will not puff properly. Add oil whenever the level goes down and heat it properly and then only start frying the poha. Do this process without any break because once the poha is fried, we will be adding all the spices immediately till the poha is hot.

• When the poha is fried, add red chilli powder, turmeric powder and salt.
• Mix gently and quickly so that all the spices gets evenly coated over the fried poha.

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• Now we are going to fry the other ingredients separately and add it to the poha.
• However we will be mixing all the ingredients at last.
• Roast the fennel seed, cool it and grind to a coarse powder. Then fry it with some oil on a tawa or in a pan.

 

 

• Add the fried fennel to the poha.
• Deep fry peanuts on low flame till light pink colour. Add it immediately to the poha.

 

• In the same oil fry the slice coconut. The coconut should be of the same thickness for the uniform frying.  It takes just few seconds to fry dry coconut. Add it to the fried poha.

 

 

• Similarly deep fry curry leaves, chopped green chilli and chopped coriander separately and add to the poha.

• Add the roasted chana dal.

 

• Add the powdered sugar.

 

• Mix all the ingredients properly.

 

• Let it cool to room temperature.
• Store in a clean and airtight container.

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This Paneer ki sabji is a tasty & flavourful dish, prepared by cooking paneer along with vegetables. It is very easy to cook with very few basic ingredients. Whenever you are in hurry, make this sabji without compromising on the taste because no matter it says Quick paneer ki sabji, this recipe is yummy & mouth watering.

Paneer/Cottage cheese is a non-aged cheese. It is very commonly used  in Indian cuisines for making various delicious dishes.

Paneer is rich in protein and is the best source of protein for children. Paneer/cottage cheese is made by curdling the milk either with lemon juice or vinegar. During this process, curd gets separated from the whey.

The curdled milk is then strained using a muslin cloth. The cheese/paneer is then tied up in the same cloth & placed under a heavy weight for 10 to 15 mins. In this process the excess water is removed, leaving behind soft and creamy paneer. If you want more soft paneer, it should be kept under the weight for less time so that some water is retained. 

Paneer is widely popular in Northern part of India. Many popular dishes are made from paneer like Matar paneer Shahi Paneer.

One of the most popular dish made with paneer/cottage cheese is Paneer Paratha. Another famous dish is, Kofta curry, where crumbled paneer/cottage cheese along with  some spices is rolled into balls. These paneer balls are further deep fried. The paneer balls are later cooked in onion and tomato based curry.

Ingredients:

• Paneer/cottage cheese– 200 gm
• Onion – 1 medium
• Capsicum – 1 large
• Tomato – 1 large
• Oil – 1 tsp
• Fresh ginger garlic paste – ½ tsp
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Salt – to taste
• Cumin /jeera – 1 tsp
• Kasuri methi – 1 tsp

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Method:

• Cut paneer/cottage cheese into cubes of equal size.

• Chop onion into large pieces as shown below. Separate each layer of onion.

• Similarly chop capsicum and tomatoes.

• Keep all the ingredients ready as we are going to add each ingredient one by one quickly without letting it burn.
• Mix turmeric powder & red chilli powder. Keep it aside.
• Heat oil in a kadhai.
• Add ginger garlic paste and jeera/cumin. Cook for few seconds.
• Now quickly add the spices, turmeric powder & red chilli powder mixture.
• After the spices are cooked, add chopped onion & capsicum together. Mix it.
• Keep the flame on high.
• Add a pinch of salt & mix.
• Cook the vegetables for few minutes with occasional stirring. The vegetables should be just soft & not over cooked.
• Add chopped paneer & mix, so that all the masala get properly coated to the paneer.
• Now mix the vegetables gently so that the paneer doesn’t break. For this always use a flat spatula.
• Later on add chopped tomatoes & mix.
• Add salt to taste & mix properly.
• Lower the flame & cook till the tomatoes become soft.
• Sprinkle some crush Kasuri methi over the vegetables. Mix properly.
• Garnish with chopped coriander leaves & serve hot with chapatti or Roti.

The post Quick Paneer ki Sabzi/ Cottage cheese side-dish appeared first on SpicenSweet.

Palak vadi is a very healthy snack recipe. This is one of the easy palak recipes to make at home for any party or pack it for kids lunch box. Palak Vadi is mainly made by steaming first and then deep frying it, making it very crispy and crunchy.

This is one of the most easy and healthy veg spinach recipes to try. Palak leaves/spinach leaves lose their crunchy texture on cooking but after frying they regain the crunchy taste.

These crunchy rolls are tempting and a very convenient snacks recipe to make in advance. The palak roll can be steamed and kept in refrigerator. Simply cut the roll into pieces and fry before serving.

The crunchy texture of the vadi is the most important feature of this snack. Just follow the tips mentioned below for the perfect crunch.

Try my other snacks recipes also

Moong Dal Appe

Mozzarella cheese Fingers

Crispy potato bites

Cheese soya Nuggets

Vada Pav

Kabuli chana kebab/chick pea Kebab

Cheese ball.  

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Tips to make the Palak Vadi more crispy and tasty –

• Use besan/chickpea flour of fine texture that will make the Vadi crispier. Often besan/chickpea flour has different texture or fineness according to the different brand. Coarse besan/chickpea flour will not bind properly with the palak/spinach tending the Vadi to break. So use fine flour.
• Keep the batter thick.
• Let the batter sit for mentioned time so that the ingredients are well combined with the besan/chickpea flour and also the besan/chickpea flour gets properly combined with water.
• Another important tip is, as mentioned in the method, add the chopped palak/chopped spinach just before steaming the vadi. This is because if the batter added with palak/spinach is left for certain time, palak/spinach will release water making the batter watery and it will be very difficult to shape it into rolls.

To make crispier Vadis, palak/spinach quantity should be more or at least equal to the besan/chickpea flour.

Ingredients:

• Besan/chickpea flour – 1 cup
• Chopped Palak/chopped spinach – 2 cups
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Jeera powder – ½ tsp
• Garam Masala powder – 1 tsp
• Ajwain/carom seeds – 1 tsp
• Ginger garlic paste – 1 tsp
• Finely chopped green chilli – 1 to 2 tsp
• Salt – to taste
• Water – as required
• Oil – for frying

Method:

• Take besan/chickpea flour in a bowl.
• Add red chilli powder, turmeric powder, jeera powder, garam masala powder, salt to taste, ajwain/carom seeds, ginger garlic paste, chopped green chilli.

• Mix all the ingredients with a fork or spatula.
• Now make a thick batter by adding water.

• Keep this batter aside for 10 mins.
• In the meantime prepare the steamer for steaming the Vadi. Grease the plate with oil.
• Add chopped palak/spinach to the batter and mix to combine properly so that the batter is evenly coated with the besan.
• Immediately shape the mixture into a cylindrical roll.

• Place this roll on the greased plate. Similarly make all the rolls and place on the steaming plate.

• Place the plate on steamer and cover with lid.
• Steam the palak vadi for 15 minutes.
• After 15 minutes remove the plate and let the Vadi cool down to room temperature. The hot piping steamed Palak Vadi also taste great without frying. You can enjoyed it as it is or fry the Vadis for crispy and more delicious taste.

• Once the roll is cooled down, cut it into Vadis i.e. circle.

• Heat oil in a kadhai/pan.
• Deep fry the Vadis till golden brown.

• Serve when hot with tomato sauce or green chutney.    

The post Palak vadi/Palak recipes/Veg spinach recipes appeared first on SpicenSweet.

How to make popular street food Vada Pav

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Vada pav is the most easy & tasty Indian street food to make at home.  The vada is made up of potato sabzi coated with besan batter and served with soft and fluffy pav. The pav is a salty bread which is different from other bread as it is very light and small in size compared to other bread or pav. It is again easily available in the market. The only thing one has to prepare is the potato/aloo sabzi and the batter for the outer covering. 

Try my other snacks recipes also

Moong Dal Appe,

Mozzarella cheese Fingers,

Crispy potato bites,

Cheese soya Nuggets,

Vada Pav,

Kabuli chana kebab/chick pea Kebab,

Cheese ball.  

Ingredients:

For the sabzi

• Potato/Aloo – 500 gm
• Garlic – 5 to 6 cloves
• Ginger – 1”
• Coriander seeds – 1 tsp
• Cumin/jeera – 1 tsp
• Finely chopped green chilli – 5 to 6
• Curry leaves – 8 to 10
• Turmeric powder – 1 tsp
• Salt – to taste
• Oil – 1 tbsp + for frying(as required)
• Chopped coriander leaves – ¼ cup

For the batter

• Besan/chana dal flour – 1 cup
• Salt – to taste
• Turmeric powder – ½ tsp
• Water – as required
• Baking soda – a pinch

Method:

Preparing the sabzi

• Boil the potatoes.
• Peel and chop the potatoes.
• In a mortar add garlic, ginger, coriander seeds, and cumin/jeera. Make a rough paste with the pestle.
• Heat oil in a kadhai.
• Add curry leaves.
• Then add ginger garlic paste and green chilli.
• Cook for few a minutes.
• Add turmeric powder and mix.
• Now add chopped boiled potatoes and mix.
• Season with salt and mix properly.
• Cover and cook for 2 mins.
• Add coriander leaves and mix it.
• Remove the sabzi on a plate and let it cool down to room temperature.

 

• Roll the sabzi into balls.

 

Preparing the batter

• In a bowl take besan.
• Make a paste with water. The paste should be a little bit thicker inconsistency.
• Add salt, turmeric powder, and baking soda. Mix it properly.

 

Making the Vada

• Heat oil in a deep bottom kadhai.
• Dip the ball into the batter and roll it so that the batter is evenly coated over the ball.
• Fry this ball till golden brown color on medium flame.
• In the similar way fry all the balls.

 

• To add more spice and taste fry some slit green chilli. It is a good combination with the Vada Pav.
• Open the pav/bread from the center and place the Vada.
• Serve hot with fried green chilli.

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How to make tasty Tomato Rice/Tomato rice pulao

Rice is one of the main portion of our meal. From steam rice to biryani, rice is loved by everyone. So after sharing spicy pulao recipe I’m sharing another recipe of rice i.e. “Tomato Rice”.

Try my other rice recipes

Masala Masoor Rice 

Spicy Rice or Pulao 

Tomato Rice 

Veg Pulao

Ingredients:

• Basmati rice – 1 cup ( soaked in water for 30 mins)
• Tomato – 3 nos
• Green chilli – 1-2 no(finely chopped)
• Onion – 1 medium(finely chopped)
• Cumin/jeera – 1 tsp
• Curry leaves – 6-8 nos
• Whole pepper – 1 tsp
• Ginger garlic paste – 1 tsp
• Potato(optional) – 1 medium ( cut into four pieces)
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala – 1 tsp
• Oil – 1 tbsp
• Salt – to taste
• Water – as per required

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Method:

• Wash and soak basmati rice in water for 30 mins.
• Heat oil in a pressure cooker.
• Add cumin/jeera, green chilli, whole pepper and curry leaves.
• Add chopped onion and sauté for a min.
• Once the onion is cooked add ginger garlic paste. Cook for another few seconds
• Now add some spices i.e. turmeric powder, red chilli powder, Garam masala powder and sauté.
• Cook the masalas for few seconds and then add chopped tomatoes and ½ tsp of salt.
• Let the tomatoes cook properly till it becomes soft and leaves oil.
• When the tomatoes are cooked properly its time to add other ingredients, add potato and rice. Mix gently.
• Now add water. Season with salt and stir. Bring the rice to boil & cook for 5 minutes on high flame. Stir the rice and reduce the flame to medium. Cover with lid.
• Let the rice cook till two whistles. When the pressure from the cooker is released, open the lid to avoid over cooking. Add chopped coriander leaves.
• Serve hot with curd, pickle, dal or enjoy as it is.

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Guar or Gawar phali/cluster beans is a type of bean vegetable, available in most parts of India. This bean has a unique taste of its own. Stir frying or combining with onion and tomato or merging the taste with grounded peanuts tastes good in any way. Make this Gawar phali ki sabji for lunch or dinner. My Gawar phali/cluster beans ki sabji recipe is by combining it with grounded peanut.

Gawar or gaur phali/cluster beans are available in two varieties, one is hybrid form and the other is generally found in village side called  Desi variety. The hybrid form, which we generally eat, is easily available in the market. It takes more time to cook as it has thick skin. The other variety is more flavorful and comparatively takes less cooking time.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Matar Paneer/Cottage cheese and green peas Curry 

Quick Paneer ki sabzi 

Suva/Shepu ki sabzi/Dill Side dish

Tori/ Turai ka Bharta

Methi Matar Malai

• Gawar/Guar phali – 250 gm (cut into 1”inch pieces)
• Garlic – 8- 10 (chopped)
• Green chilli – 4 – 6(chopped finely)
• Cumin /jeera – 1 tsp
• Curry leaves – 5-6 no
• Grounded peanuts – ¼ cup
• Coriander leaves – to garnish(chopped)
• Oil – 2 tsp
• Turmeric powder – ½ tsp
• Salt – to taste

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• Wash, remove the ends of the beans and chop it.

• Make a coarse paste of ginger, garlic, cumin/jeera, curry leaves and green chilli in a grinder.
• Roast peanut on low flame. Let it cool. Grind it coarsely.
• Heat oil in a kadhai. Add the grinded paste and let it cook for a while. Stir it.
• Add turmeric powder and mix.
• Add guar phali/cluster bean and salt. Mix it properly.
• When the beans are half cooked add grounded peanut. Mix it.
• Cook till the beans are soft.  
• Stir occasionally. Avoid adding water. If the beans are sticking at bottom add water just sufficient to slightly add moisture.
• Garnish with coriander leaves and serve with roti.

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Guar phali/ cluster beans sabzi recipe

This is an amazing recipe of Gawar phali also called as cluster beans with nutty taste of peanuts.

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 25 minutes

Servings 2

Author Monali

Equipment

• 1 Kadai
• 1 spatula

Ingredients

• 250 gms Gawar phali/cluster beans
• 8 to 10 cloves garlic
• 4 to 6 green chilli
• 1 tsp jeera/cumin
• 5 to 6 curry leaves
• 1/4 cup grounded peanuts
• to garnish coriander leaves
• 2 tbsp refined oil
• 1/2 tsp turmeric
• to taste salt

Instructions

• Wash, remove the ends of the beans and chop it.
  
• Make a coarse paste of ginger, garlic, cumin/jeera, curry leaves and green chilli in a grinder.
• Roast peanut on low flame. Let it cool. Grind it coarsely.
• Heat oil in a kadhai. Add the grinded paste and let it cook for a while. Stir it.
• Add turmeric powder and mix.
• Add guar phali/cluster bean and salt. Mix it properly.
• When the beans are half cooked add grounded peanut. Mix it.
• Cook till the beans are soft.  
• Stir occasionally. Avoid adding water. If the beans are sticking at bottom add water just sufficient to slightly add moisture.
• Garnish with coriander leaves and serve with roti.

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