DRUMSTICK STIR FRY / MORINGA RECIPES / NO ONION NO GARLIC RECIPES

 

This is a quick, easy and healthy side dish. You can pair it with dal chawal. You are surely going to love this drumstick preparation.

Moringa is a highly nutritious vegetable and should be included in our diet. Even the moringa leaves and flowers are extensively used in Indian cooking.

Ingredients: Drumsticks - 4-5 or as needed Roasted gram flour / besan - 1 tbsp

Asafoetida / hing - 2 to 3 pinches

Mustard seeds - 1/2 tsp Salt - to taste Mustard oil - 2 tbsps Amchoor powder / dry mango powder - 1/2 tsp Kashmiri chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Cumin powder - 1/2 tsp Coriander powder - 1 tsp Kasoori methi - 1 tsp (If you like it spicier you can add crushed green chillies or spicy chilli powder)

Method:

1. Dry roast the gram flour (besan).

2. Scrape out the drumstick peels and cut them into smaller pieces. (about 2 & 1/2 inches)

3. Boil water in a pan. Add little salt and tip in the drumstick pieces.. Cook them until 90 percent done. Drain the water. Do not discard this water. You can use it for making dal, gravies etc as it has all the nutrition from drumsticks.

4. In a pan heat mustard oil to a smoking point and reduce the flame. Let it cool a bit.

5. Add hing and mustard seeds. Let them crackle.

7. Now add the pre-cooked drumsticks and saute them gently until they change colour and the moisture is dried up.

8. Now add the mentioned spice powders, kasoori methi and stir gently so that the spices are coated on them.

9. Finally add the roasted gram flour and a pinch of salt if required. Stir very carefully without breaking the drumsticks. Sprinkle 3 to 4 tbsps of water and simmer for half a minute so that the besan gets cooked.

10. Enjoy them as an accompaniment with dal chawal or Rotis.

Check out the video of this recipe:

You May also like:

Drumstick Soup

Moringa Leaves Dal

Moringa Flowers Raita 

OAL KA KEEMA / JIMIKAND KA KEEMA / YAM KEEMA

 

This is a traditional Sindhi style preparation of keema made with yam also known as elephant foot yam. A good option for vegetarians. It really tastes like mutton keema. You can relish it with Sindhi khichdi or rotis.

Ingredients:

Yam ........... 350 grms or as needed

Onions ..... 4 medium 

Tomato ..... 1 or 2

Green chillies .. 2

Garlic ............... 1 tbsp

Ginger ............. 1/2 tbsp

Salt ............. to taste

Coriander powder .... 1 tsp

Cumin powder .......... 1 tsp

Turmeric powder ...... 1/2 tsp

Red chilli powder ..... 1/2 tsp

Garam masala powder ... 1/2 tsp

Kasoori methi ................. 1 tbsp

Coriander leaves ............ handful

Oil as needed for frying and cooking.

Method:

1. Peel the yam and wash it well. Grate it from the large side of the grater.

2. Heat oil for frying. Fry the grated yam in batches putting it in a metal strainer which can be immersed in hot oil. This makes your work easy.

3. Fry to a crispy texture and set aside repeating with the remaining yam.

4. Now in a pan heat 3-4 tbsps of oil and saute the onion until golden brown.

5. Add tomato, ginger garlic paste, green chillies and 1 cup water. Simmer until cooked.

6. Grind it after cooling. 

7. In a different pan heat 2 tbsps of oil and reduce the heat.

8. Add spice powders and the onion paste. Saute. Add salt.

9. Now tip in the fried yam and saute for a minute.

10. Add 1/4 cup water and cook on low flame.

11. Crush the kasoori methi and add while simmering. 

12. When the moisture is dried up garnish with coriander leaves. 

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is O

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

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Gobhi jo Keemo / Cauliflower Keema

Swanjhre ji Bhaji / Drumstick Flower Curry

Yam Fry

KARELE KI BHURJI / DICED BITTER GOURD STIR FRY

 

This is a very easy and tasty karela recipe that can be served as a side dish with rotis. Karela is one of the healthiest vegetables in the food kingdom and it should be included in our diet.

 There are many recipes that you can try out with them like Karela Stir-fry

You may like this non spicy version Sindhi Style Karelas with caramelized onions  

Even the peels can be used in many ways. Don't ever throw them away. - Make karela Pooris and sabzi with the peels  You can also make pickles with them. Karela peels pickle

Can you believe that a dessert also can be made with this bitter fruit. Try it sometime. Karele Ka Halwa 

Why we should eat Karelas or Bitter Gourds ?

Karela is full of antioxidants, vitamins, and minerals.  It is low in calories and rich in vitamin A and vitamin C.  It is a well known fact that Karela is good for diabetics. Apart from that it is good for skin and hair, good for digestion and is a blood purifier. It also helps in healing the wounds and energises the body. 

Ingredients:

Karelas / bitter gourds ..... 4-5 

Onions .............................. 4 medium or 6 small (finely chopped)

Oil ................................... 5-6 tbsps

Salt .................................. as needed

Tomato ............................ 1

Green chillies ................. 2

Ginger ........................... 1 " piece (peel and grate)

Garlic ............................ 1 pod (peel and crush)

Yogurt ....................... 4-5 tbsps

Turmeric powder ..... 1/4 tsp

Red chilli powder .... 1/2 tsp

Cumin powder ......... 1 tsp

Coriander powder .... 1 tsp

Coriander leaves ...... handful 

Method:

1. Wash the karelas very well. Dice them into small pieces with the skin. 

2. Marinate them with little salt and yogurt. Set aside for few hours or overnight.

3. Heat oil and fry the marinated karelas until golden brown.

4. In the same oil tip in the ginger and garlic. Saute a bit.

5. Now add the onions and saute them until translucent.

6. Next add the chopped tomato and green chillies. Add little salt on the tomato pieces and cook until they are soft. 

7. Now time to add the spice powders ( turmeric, chilli cumin and coriander powders)

8. Give them a quick stir and add the fried karelas. 

9. Stir everything well and simmer on low flame until done stirring a couple of times in between. (No water required)

10. Garnish with coriander leaves.

Watch the video of this recipe:

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is K - I made Karele ki Bhurji 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle )

M - Moong Dal with Sarson ( Moong lentils with mustard greens)

N - Neembu Gud Ki Shikanji ( Indian Summer Drink with Lemon )

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

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Karela Peels Thepla

Karela Peels Stir Fry

Crispy Karela Chips

SAI THOOMA MEI GAJRUN / CARROT STIR FRY WITH GREEN GARLIC / WINTER SPECIAL SINDHI BHAJI

 

This is a simple carrot stir fry with fresh green garlic which is available only in winters. Even the carrots in winter are so fresh and juicy. This slow cooked stir fry really tastes amazing with the flavours of fresh garlic greens. This is a winter special sabzi from the Sindhi Cuisine. We usually serve it with rotis or dhodo (bhakri).

Ingredients:

Carrots -------- 2 large or 3 small

Green garlic .... 2 small bunches.

Tomato ............ 1

Green chillies .... 2

Oil ................... 3-4 tbsps

Turmeric powder .. 1/2 tsp

Cumin powder ....... 1 tsp

Coriander powder ... 1 tsp

Kasoori methi ........ 1 tbsp (you may also use fresh methi 1/4 cup)

Salt ................... to taste

Red chilli powder ... 1/4 tsp

Coriander leaves .... handful

Method:

1. Scrape the carrots and cut into small pieces.

2. Cut the tomato and the green chillies into small pieces.

3. Separate the white part of the garlic and dice it. Chop the greens and keep them separately.

4. Heat oil in a pan and add the white part of the garlic. saute it a bit.

5. When it changes the colour add the green chillies followed by the spice powders, salt and kasoori methi.

6. Maintain low flame so that the spices are not burnt.

7. Tip in the tomato pieces. Cover and simmer until tomatoes are soft. You can add 3-4 tbsps of water.

8. Now add the carrots, garlic greens and coriander leaves. Save some garlic and coriander for garnishing.

9. Cover the pan and cook on low flame. After 2 minutes open the lid and give it a stir.

10. Check the salt and add if required. 

11. Now cover and simmer again for 3 more minutes. If the carrot pieces are bigger then cook for 1 more minute or until done.

12. Finally add the remaining green garlic and coriander.

13. Serve it with rotis or bhakri.

Check out the video 

Pin for later

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Carrot and Beetroot Sambharo

Carrot and Tomato Soup

Savoury Carrot Pancakes

HARE DHANIYE KI SABZI / FRESH CORIANDER GREENS STIR-FRY

 Fresh coriander also known as cilantro is generally used to flavour the dishes. Have you ever tried making an individual dish using it as a key ingredient ? If not then try out this preparation. It takes few minutes to make this and the taste is awesome. 

Ingredients:

Fresh coriander leaves .... 1 bunch (about 3 cups)

Besan / gram flour ......... 1/4 cup

Oil ................................. 3 -4 tbsps

Turmeric powder ........... 1/2 tsp

Green chillies ................ 2 - 3

Jaggery powder ............ 1 tsp (optional)

Mustard seeds .............. 1 tsp

Asafoetida ................. 2 pinches

Salt ............................ to taste

Method:

1. In a pan dry roast the gram flour until it gives out a nice aroma.

2. Cool it. Sift the besan and set aside.

3. Heat oil and add the mustard seeds and asafoetida.

4. When it starts spluttering reduce the flame and add the spice powders.

5. Stir them a bit and tip in the coriander leaves. Saute them a bit.

6. Add the salt and jaggery powder and stir.

7. Cover and simmer for half a minute.

8. Open the lid and add the besan. Give it a nice stir until it is well mixed.

9. Cover the pan and simmer for 40 to 50 seconds. 

10. Serve it with rotis or bhakris.

See the recipe video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is H - I chose Hara Dhaniya as my ingredient.

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Mutton Curry with Tamarind)

J - Jowar Ke Phulke ( Sorghum Flat Breads)

K - Karele Ki Bhurji ( Diced Bitter gourd stir fry )

L - Lehsun Ka Achar ( Garlic Pickle )

M - Moong Dal with Sarson ( Moong lentils with mustard greens )

N - Neembu Gud Ki Shikanji ( Indian summer drink with lemon )

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

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Mooli ki Sabzi

Kale Stir Fry

Nijji Palak

MUSHROOM JALFREZI / KHUMB KI SABZI

 

This is a very easy mushroom recipe made effortlessly and yet it tastes so good. It is perfect one for bachelors and beginners to try out. You can use any variety of mushrooms available. I have used button mushrooms. 

Ingredients:

Mushrooms .......... 250 gms

Onions ............... 5 (smaller ones)

Tomato ............ 1 large

Green chillies .... 1 or 2

Coriander leaves .. a small bunch about 1/2 cup

Garlic .................. 1 tbsp (crushed)

Ginger ............... 1' piece (grated)

Coriander powder .. 1 tsp

Cumin powder ...... 1/2 tsp

Garam masala ...... 1/2 tsp

Turmeric powder ... 1/4 tsp

Salt ....................... to taste

Kasoori methi .....1 tbsp

Oil ..................... 3 tbsps

Method:

1. Wash the mushrooms well and cut them into big pieces. (quarters if big, halves if small)

2. Peel the onions and cut into cubes.

3. Cut the tomato into cubes.

4. Chop the green chillies or crush them coarsely.

5. Heat oil in a pan. Add the ginger garlic and saute a bit.

6. Add green chillies followed by the spice powders, salt and kasoori methi.

7. Stir on low flame and tip in the onion chunks.

8. Toss them until the spices are well coated on them.

9. Now add the mushrooms and tomato chunks.

10. Stir fry a bit and add coriander leaves. Save some for later.

11. Cover and cook for 3 minutes on medium flame stirring intermittently.

12. Check the salt and doneness of the mushrooms.

13. Now reduce the flame to low and simmer for 2 minutes covering the lid.

14. Do not overcook them. They should be slightly crunchy.

15. Garnish with coriander leaves and serve with rotis or khichdi.

Check out the video

Pin for later

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Mushroom Kabab

Burnt Garlic Mushroom Fried Rice

Palak Mushrooms

ADRAKI ALOO / POTATO STIR FRY WITH GINGER / NO ONION NO GARLIC RECIPE

This is a very delicious and spicy side dish made with baby potatoes and lot of ginger along with spice powders. You can serve it with rotis, puris, parathas or as a side dish with dal chawal and pulaos. If you don't have baby potatoes you may also use normal potato chunks. 

Since this dish does not have any onion and garlic you can make it during Navtratras also and enjoy with buckwheat rotis or samak khichdi.

Ingredients:

Baby potatoes ..... 25 - 30 or as needed.

Grated ginger ..... 2 tbsps

Cumin seeds....... 1 tsp

Mustard seeds ..... 1 tsp

Turmeric powder .. 1/4 tsp

Kashmiri chilli powder ... 1/2 or 1 tsp (as much as you like)

Coriander powder ......  1 tsp

Cumin powder ........... 1 tsp

Garam masala .......... 1/2 tsp

Green chillies .......... 2 (slit)

Coriander leaves ...... handful

Oil ...................... for frying and cooking as needed

Method:

1. Wash the potatoes well and parboil them.

2. Let them cool. Peel them and set aside.

3. Heat oil and deep fry the potatoes until the outer layer if firm and light brown.

4. Remove and set aside.

5. In a pan heat 2-3 tbsps of oil.

6. Add the mustardand cumin seeds and let them crackle.

7. Now add the gingerand saute a bit. 

8. Cover the pan and cook on low flame for half a minute so that the flavours from the giger are infused into the oil.

9. Now add the salt and all the spice powders except garam masala which will be added towards the end.

10. Saute a bit on low flame and add little water.

11. Tip in the fried potatoes and green chillies. Saute a bit and add 1/2 cup water.

12. Simmer for few minutes or until done. Halfway through open the lidand addthe garam masala powder.

13. If you want a gravy version then add 1 cup of water.

14. Garnish with coriander leaves.

Check out the video

Pin for later:

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D -Dahi Chawal (Farali) ( Barnyard Millet Curd Rice)

E - Elaichi Cup Cakes ( Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( lemon Currant Cookies )

G - Gud Wale Pohe ( Sweet flattened Rice Flakes with Jaggery)

H - Hare Dhaniye Ki Sabzi ( Fresh Coriander Stir fry)

I - Imli Gosht ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

U - Urad Dal Palak (Black lentils cooked with spinach)

You may also like:

Kashmiri Dum Aloo

Chatpate Aloo

Aloo 65

ZUCCHINI - POTATO - BELL PEPPER BAKE

 

This is a very easy side dish that can be served with grilled meats as an accompaniment. You can choose any vegetables and seasonings of your choice. 

Ingredients:

Zucchini .............. 1 

Potatoes ............... 2

Bell pepper .......... 1 

Garlic ................... 6-7 cloves (sliced)

Bread crumbs ....... 1 tbsp

Paprika ................. 1/4 tsp ( I used Kashmiri chilli powder instead )

Black pepper ......... 1/4 tsp (crushed)

Thyme ................... 1 tsp 

Salt ....................... to taste

Olive oil ................. 2 tbsps

Method:

1. Wash the vegetables well. Cut them into pieces. 

2. In a mixing bowl combine all the ingredients and give a toss to mix them.

3. Transfer them into a greased baking dish.

4. Bake in a pre-heated oven at 200 C for 40 minutes or until done. Stir them once after 15 minutes.

Note:

The time may vary a bit depending on the size of the vegetables.

Use any vegetables, seasonings or herbs of your choice.

You can also make with Indian spices and serve with rotis.

Check out the video

 This recipe is part of the "A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of the month is Z. So I decided to make this dish with Zucchini.

Pin for later

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Mixed Vegetable Poriyal

Zucchini Stir Fry

Zucchini Rice