lasuni methi-besan sabji

Lasuni Methi-besan sabji

Ingredients: 

methi-2 cups-washed, rinsed, finely chopped

besan 1/2 cup

1 finely chopped onion

1 finely chopped tomato

1 small piece of ginger

4-5 pieces of garlic finely chopped (can add more as per choice)

salt as per taste

green chilli1-2 finely chopped

red chilli powder1 teaspoon

turmeric powder 1 teaspoon

dhania powder 1 teaspoon

lemon juice 1

cumin seeds 1 spoon

hing-pinch

methi seeds-8-10 pieces

coriander-finely chopped to garnish

oil2 tablespoon

Method:

This is a very yummy sabji. 

Take a kadhai and roast besan. keep it aside and allow it to cool.  Use the same kadhia and add oil. Add hing, cumin seeds, methi seeds, finely chopped ginger, garlic, and onion and sautee. Add finely chopped tomato and add salt. Satuee for 5-10 minutes. Add besan mix and cook well. Add 1/2 cup water as needed and mix well so the lump is not formed. Now add finely chopped methi, add water, and mix well. Allow to cook on medium flame for 10-15 minutes. Stir in-between to avoid sticking at the bottom. Adjust the consistency by adding water as required while heat is on. Turn off the flame. Garnish with coriander. Squeeze lemon juice before serving. Serve hot with phulka roti.


Comments

Post a Comment

Popular posts from this blog

Thepla

 Thepla This Indian roti is a specialty of Saurashtra, Gujarat. It is simple but tricky while cooking. If not done well, it will not be of soft consistency. Generally this thepla are made while making dal-dhokli, and take away while travelling. Thepla goes well with potato ni suki bhaji and mango. It is eaten with mango pickle as an evening snack or in the break last also. Ingredients: Wheat flour 2 cups-10-15 pieces salt as needed red chilli powder 1 teaspoon turmeric powder 1/2 teaspoon carrom seeds 1/2-1 teaspoon oil-2 teaspoon and for cooking  Method:  Take wheat flour, add all spices and oil and mix well. Add water and knead a soft dough. Now make balls and roll as thin as you can(just like thin roti) using wheat flour while rolling. Now take tawa and heat it. Keep the flame on high and put thepla. turn to the other side as soon as you see the bubble on it. Apply oil turn on the other side and turn flame to medium. Press gently. Once done on both sides, take it from ...
Read more

Palak-chana dal

Palak-chana dal is a healthy option that is a rich source of iron and protein along with minerals . You can try various combinations. Moong dal can be used instead of chana dal. Mix bhaji like methi and palak leaves can be used. Ingredients: Chana dal 1 cup spinach 2 cups oil 2 tablespoon green chilli 2-finely chopped ginger 1 inch piece tomato1 finely chopped medium-sized onion (optional) 1 finely chopped medium-sized garlic (optional) 2 pieces salt as per taste red chilli powder 1 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon cumin seeds 1/2 teaspoon hing-pinch coriander for garnishing  water 3 cups Method : Wash, soak, rinse and finely chop spinach. Wash, rinse and soak chana dal for about an hour. Take a pressure cooker/Insta pot. Add oil, heat it, add cumin seeds, thing, green chilli, tomato, garlic, onion and garlic (finely chopped or paste). Add salt and cook for about 5-10 minutes. Add spinach and dal, add water and cover the lid. Cook for 3 whistles. Once coo...
Read more

Bajri ni kuler (no cook bajra atta ladoo)

It is a Gujarati sweet dish, normally made during Nagpancham. it has only 3 ingredients, no cooking is required and it is very quick to make.  This sweet is dedicated to God Serpent who is worshipped by Hindus. Nagpanchami is observed during Shravan month-holy month as per Hindi tradition. This was one of my favorite childhood sweets which still cherish to eat. Ingredients : Bajra flour-1 cup ghee1/2 cup grated jaggery 1/2 cup Method : In a mixing bowl, take bajra flour, add warm ghee and grated jaggery. Mix well. Now make small ladoo and store in air tight container.  Preheat before eating. Warm ladoo tastes good. It can be stored for about 7 days in freeze. Roasted and grated dry fruits like almond and cashew also can be added to this ladoo.
Read more