Chatpata Borboti( Long bean, barbatti)

 

Uses -

              Yardlong bean or Chinese long bean or snake bean is easily available vegetable across India. It has been called by many different names such as Barbati, Borboti, Boda, Bora or Lobiya etc. Borboti or long bean is very beneficial and it has Vitamin A, Vitamin C, Vitamin D, Vitamin K, Calcium, Iron, Magnesium, Phosphorus and various Vitamins and Mineral and it has  vitamins A, Vitamin C, Vitamin D, Vitamin K,calcium, iron, magnesium, phosphorus and various vitamins and minerals. 

 

Ingredients- 

• Borboti/ Long beans-250gm
• Potato-1 large
• Cumin seeds-1tsp
• Whole red chillies-2
• Turmeric powder-1tsp
• Kashmiri red chilli powder-1/2tsp
• Roasted cumin seeds-1tsp
• Boiled yellow moong dal-2tbsp
• Chatmasala-1/2tsp
• Garam masala powder-1/2tsp
• Ghee-1tsp

How to cook-

       Cut small portions off from both the ends of borboti, and cut them into small small pieces around 2 inches. Slice potato roughly like french fries but not so long. Wash all and keep them aside. Heat 1tbsp oil in a pan and add 1/2tsp ghee along with the oil. Now add cumin seeds and red chilli whole, now add the potato and borboti, salt, turmeric powder, roasted cumin powder, kashmiri red chilli powder and mix it well and cover the lid and cook it for sometime.

 

       When its half cooked, add the boiled yellow moong dal and mix all together and stir it continuously. At last add little chatmasala and garam masala powder and 1/2tsp ghee and mix and switch off the flame.

This dish is dry and can be served well with hot rice or phulkas.

Cottage cheese kebab curry

        Hello everyone. Today I will share with you one cottage cheese recipe, which is called chanar kabab curry. It is pure veg recipe with no onion and garlic. It tastes delicious and tastes very good with hot rice, phulka, poori, naan or paratha.

Ingredients-

• Cottage cheese-300gm( i have used homemade cottage cheese)
• Potato-1 large , boiled, cut into cubes(optional)
• Maida -2 tbsp
• Rice flour-1tbsp
• Ginger paste-1.5tbsp
• Green chilli paste -1tsp
• Turmeric powder- 1tsp
• Kashmiri red chilli powder-1tbsp
• Roasted cumin powder-1tsp
• Garam masala powder-1tbsp
• Cumin seeds-1tsp
• Bay leaf-1
• Chopped cashew nuts and raisins-1tsp(optional)
• Tomato ketchup-2tbsp
• Baking powder-1tsp
• Ghee-1tbsp
• Sugar to taste
• Salt to taste
• Oil 
• Chopped coriander leaves- for garnishing

 How to cook-

        Take a big bowl, add the cottage cheese and add ginger paste 1tsp, green chilli paste 1tsp, salt little, sugar 1-2tsp, baking powder 1tsp, chopped cashew n raisins, all purpose flour 2tbsp, rice flour 1tbsp and ghee 1tsp and mix all well and keep aside for sometime.

After sometime make small small balls and give a shape of kebab with hands gently and dip it with little all purpose flour(maida) so that it will not stick too much and keep aside all the kebabs.
Now take a nonstick pan and pour some oil for shallow frying the kababs. When the oil is hot ,fry it in medium heat from both the sides till its golden brown in color as shown in the picture.

Take these kebabs out from the pan when all are done.

Now in a bowl add rest ginger paste, green chilli paste, tomato ketchup, turmeric powder, roasted cumin powder , garam masala powder, kashmiri red chilli powder , salt, sugar and little water and mix it well. In the same pan with left over oil , add cumin seeds and bay leaf. now add the boiled potato cubes, fry for 1 minute and add the masala paste and fry all together well. Cook it until the oil separates. Then add 1 glass of water, when  it starts boiling add the kebabs and cook it for 3-4 minutes . At last add little garam masala powder and little ghee.

 Garnish with some chopped coriander leaves.

Tips- 

1. Adding baking powder makes the kebabs rise and fluffy.
2. Maida can be used as per your requirement. Sometimes you need more, but remember the main ingredient is cottage cheese, not maida. So use it wisely.
3. After adding the kebabs into the gravy , cover the lid for a while to get soft and tasty kebabs curry. 

Aloo parwal curry(no onion no garlic) recipe

          Many of my friends are pure vegetarian and they have requested to share some recipes for them, also in special occasions like purnima or in puja time we cook food without onion garlic . So guys I will share with you a simple and tasty dish which can be cooked easily and its very healthy.

Ingredients

• Parwal/patal/pointed gourd- 5
• Potato -1 large
• Oil -2tbsp
• Bay leaf-1
• Turmeric powder-1/2tsp
• Kashmiri red chilli powder- 1 tsp
• Coriander powder-1/2tsp
• Ginger and cumin seeds paste-1tsp
• Tomato -1 large
• Salt to taste
• Sugar to taste
• Garam masala powder-1/2 tsp
• Ghee-1/2-1tsp
• Chopped coriander leaves for garnish
• All purpose flour(maida)-1-2tsp

How to cook-

             Wash the potato, peel it and cut into cubes then boil it and keep aside. Wash the parwal, peel and cut it into small cubes as it helps in fast cooking. 1 parwal can be cut into 3-4 cubes.
Now take a kadai/pan and add 1 tbsp oil , add parwal and cover the lid for 2 minutes. Now open the lid and shallow fry it until the parwal is soft and golden in color. Now take out the parwal in a plate and keep aside.
In the same kadai/ pan add 1tbsp oil, add bay leaf ,ginger and cumin paste, fry it. Add turmeric powder, salt, kashmiri red chilli powder and coriander powder one by one and fry it for 1-2 minutes. Now add the chopped tomatoes and cook it in low to medium flame until the tomatoes are mashed with the other spices.
 Now add the potatoes and parwal and stir and mix it well. Then add water around 1.5 cups and cover the lid. Cook for 5 minutes , until the parwal is not cooked completely.
 In a bowl take 1-2tsp maida and mix it with little water well and pour into the kadai, this will help in getting good texture and the gravy will look rich. Now at last add little sugar( optional) little ghee and garam masala powder and switch off the flame.

Serve the potato parwal curry with chopped coriander leaves.

It can be served with roti, parathas and rice.