Doodh ki Sabji (Milk Curry)!!

Onmyplate today is a curry which was discovered when suddenly few of my friends visited my place. They wanted to have something new and I thought of many things but finally I came up with an idea of making curry with milk and this dish indeed saved me from being embarrassed as it is easy to cook, good in taste, healthy and beautiful to look at 🙂

Here goes the recipe for Doodh ki sabji (Milk Curry)!!

Ingredients::

  • Full cream Milk 1 L
  • Onion 1 chopped
  • Tomato 1 chopped
  • Zeera (Cumin) seeds 1/2 tsp
  • Garam Masala 1/4 tsp
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Fresh green chili 1 chopped
  • Chhoti Elachi (cardamom) 2 crushed
  • Cinnamon crushed 2 half inches
  • Salt according to taste
  • Oil 2 tbsp
  • Ghee (Clarified butter) 1 tbsp

Preparation::

  • Heat oil in a fry pan and add zeera seeds
  • Once the seeds crackle add fresh green chili and onion
  • Fry the onions in low heat till golden brown in color
  • Add tomatoes, haldi, red chili powder, salt, garam masala and stir
  • Now fry the mixture in low heat till the tomatoes are soft
  • Add milk and let it simmer for 4-5 minutes in medium heat
  • Keep stirring so that the milk doesn’t stick to the bottom of the fry pan
  • Increase the flame to hgh and fry the mixture till the milk dries up
  • Lower the flame; add the crushed cinnamon, chhoti elaichi and ghee and mix well
  • Remove from heat and serve hot with parathas!!



Shimla Mirch- Aaloo ki sabji (Capsicum-Potato Curry) !!

Onmyplate today is “Shimla Mirch- Aaloo ki sabji (Capsicum-Potato Curry)”.

This beautiful combination is very special as addition of potatoes and tomatoes help to get rid of the bitter taste and is loved by the children too since many of them do not like capsicum at all!!

Ingredients::

  • Capsicum 1 medium cut into small pieces
  • Potatoes 2 medium thinly sliced
  • Onion 2 medium thinly sliced
  • Tomato 2 medium chopped
  • Fresh Green chili 1 chopped
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Panch-phoran 1/2 tsp
  • Salt 1/2 tsp or according to taste
  • Oil 2 tbsp

Preparation::

  • Heat oil in a fry pan and add panch-phoran and let it crackle
  • Add fresh green chili, potatoes, salt, haldi, red chili powder and mix well
  • Cover the lid and cook in low heat till the potatoes are soft
  • Now add the capsicum and mix well
  • Cover the lid and cook for 2 minutes in low heat
  • Remove the lid from the pan and stir
  • Now spread the sliced onions over the capsicum and potatoes
  • Without mixing it, cover the lid and cook for 2 more minutes in low heat
  • You may notice the discoloration of the onions
  • Now mix it well and add the tomatoes
  • Cover the lid once again and cook in low heat for 2-3 minutes
  • Once the tomatoes are soft remove from heat
  • Serve hot with parathas!!

Beetroot Pulao (Fried Rice)

Beetroot is one of the vegetables which is not only a store-house for Vitamin C and Iron but also good for liver.

Today’s special recipe “Beetroot Pulao” is super healthy, easy to cook, beautiful to look at and delicious in taste!!

Ingredients::

  • Beetroot 1 cup chopped
  • Basmati Rice 2 cups
  • Zeera (Cumin) seeds 1/2 tsp
  • Cinnamon 1/2 inch
  • Cardamom 3 crushed
  • Black Cardamom 1
  • Red Chili powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Ghee (clarified butter) 3 tbsp

Preparation:

  • Heat ghee in a pressure cooker and lower the heat
  • Now add zeera seeds, cinnamon, black cardamom and let it crackle
  • Rinse  the rice properly and add in the pressure cooker and stir well
  • Now add red chili powder, salt and cardamom and mix well
  • Fry the mixture in low flame for 2 minutes
  • Now add 2 1/2 cups of water and cover the cooker with the lid
  • Cook it till 2 whistles or 5-7 minutes and remove from heat
  • Serve hot with pickles, curd or sauce of your choice!!

Baigan ka Bharta (Roasted and Mashed Brinjal/Eggplant)

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Brinjal is one of the most easily available vegetables which is highly nutritional and good for health. It contains high value of calcium and potassium which is required by our body to keep us in good fit

Today’s special recipe is Baigan ka bharta ( Roasted and Mashed Brinjal/Eggplant) which is cooked almost every next door Indian homes!!

Ingredients::

  • Baigan (Brinjal) 1 large
  • Peas 1 small cup
  • Onion 2 medium chopped
  • Tomato 2 medium chopped
  • Ginger 1 tbsp crushed/grated
  • Garlic 1 tsp cut into small pieces
  • Panch-phoran or Cumin seeds ½ tsp
  • Fresh Green chili 1 tsp
  • Red chili powder ½ tsp
  • Haldi (Turmeric) ÂĽ tsp
  • Salt Âľ tsp or according to taste
  • Mustard Oil 3 tbsp

Preparation::

  • Apply little oil all over the baigan and roast it in low flame on a netted tawa (flat iron cooking utensil)
  • Keep changing the position of the brinjal so that it doesn’t burn
  • When it’s cooked from all sides then remove and peel the skin, mash it properly and keep aside
  • Now heat oil in a fry-pan and add panch-phoran
  • When the seeds crackle add the onions and sautĂ© till the onions are golden brown in color
  • Add the tomatoes, red chili powder, turmeric powder, ginger, garlic, green chilies and salt and cook for 5 minutes on high flame till the tomatoes turn soft
  • Now add peas and cook for 2-3 minutes in low flame (cover up with lid if required)
  • Once the peas are soft add the mashed baigan and cook for 2 to 4 minutes on a medium flame
  • Add fresh coriander leaves and remove from heat in 1-2 minutes
  • Serve hot with hot parathas!!

Baigan ke taruway (Brinjal/Eggplant Fries)

Ingredients::

  • Baigan (Brinjal/Eggplant)1-2 medium, and cut ( thin round pieces)
  • Besan (gram flour) 2 cups
  • Salt 1 tsp or according to taste
  • Red chili 1 tsp or according to taste
  • Haldi (turmeric) 1 tsp
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Chaat Masala to sprinkle
  • Fresh Coriander leaves to garnish.
  • Cooking oil 1/2 cup

Preparation::

  • Take besan in a bowl and add haldi, red chili, ginger paste, garlic paste, salt and now add water
  • Make a thick paste and now add oil in kadhai
  • Dip baigan pieces into the paste and deep fry
  • Cook on medium heat till the taruwa is light brown in color
  • Check the baigan, if they are done (are soft) then remove from stove
  • Sprinkle chaat masala
  • Garnish with fresh coriander leaves and serve hot!!