Monday, 11 April 2016

Vegetables fried Chapati

Good old 'phodanichi poli' that is fried Chapti with a veggie twist. This is a preparation with leftover Chapatis or phulka. If you not comfortable with leftovers, then use freshly made chapati, cooled to room temperature. 

1. 4-5 chapati
2. One medium size onion, cut into strips 
3. Red, yellow, green bell paper cut into long strips, around 1/2 cup
4. Purple cabbage or regular cabbage cut into long strips, 2 tbsp 
5. Broccoli florets, 1/4 cup
6. 3 tsp red chilli powder 
7. 1 tsp turmeric powder 
8. Slat per taste 
9. 1 tsp jeera 
10.  2 tbsp oil
11. 1/2 tsp sugar (optional)

1. Cut chapati into 3-4 inch strips
2. Heat oil in pan and add jeera 
3. As it's done, add onion and fry till it becomes golden brown 
4. Add broccoli, cabbage and fry for few mins. Then add bell papers. Fry for another few mins 
5. Don't cook the vegetables too soft,slight crunchiness should be maintained 
6. Add the cut chapatis.
7. Add salt, turmeric powder, chilli powder, sugar and mix well 
8. Cover and cook for 3-4 mins on low flame. Stir occasionally if required

Serve such you don't require any side dish with this. But you can serve with raw mango pickle or any pickle of choice.

Saturday, 2 April 2016

Kairi ki launji - Sweet and sour raw mango side dish

This is one of my favorite from mom's kitchen. I have very fond memories of mango season from my childhood. And it is not only aam ka raas, but many more like this launji, different pickles, murabba, raw mango chutney and many more...
Hope I will write all those recipes soon..So here is the Maa fondly calls it 'kairi jo shaak'..very quick and tasty side dish with minimal ingredient.

1. 2 big size raw mangoes
2. 1/2 cup jaggery (you can adjust based on sourness of mangoes, but the overall taste of launji is on sweeter side)
3. 3 tbsp oil
4. 1/2 tsp rai
5. 1/2 tsp jeera
6. 1/2 tsp methi seeds
7. 1 tsp turmeric powder
8. 2 tbsp red chilli powder
9. 1/4 tsp hing
10. 2-3 dry red chillies
11. Salt per taste
12. Water for cooking

1. Peel raw mangoes and cut into cubes. Discard the kernel.
2. Heat oil in a pan, add dry red chillies, hing, rai, as it crackles add jeera and methi seeds. Make sure methi seeds are roasted completely.
3. Add turmeric powder, red chilli powder, salt and stir. Make sure red chilli powder does not burn.
4. Add mango pieces and mix well. Cover and cook for 2-3 mins.
5. Add jaggery and mix well. Add 1/2 cup water, cover and cook till raw mango pieces become soft. This will take another around 4-5 mins.
6. Open the lid and bring to boil, till launji becomes thick.

Launji is ready..can be severed with hot or at room temperature with phulka, parathas, Daal-rice.
You can also store it for 4-5 days in fridge.

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