Zulekha's Kitchen

Sprouted moong  is mostly consumed in a form of salad, but i always make it as a veggie accompanied by phulkas/parathas. Today i am gonna share my recipe which will turn healthy sprouts into tasty & nutritious dish. INGREDIENTS: 1 finely chopped onion 1 finely chopped small tomato A pinch of turmeric powder 1 tsp garlic crushed 1 tsp cumin seeds 1-2  green chillies finely chopped Coriander leaves 1 tsp chilli powder ½ tsp coriander powder Salt as per taste Oil METHOD: In oil put cumin seeds, let it splutter. Add garlic and finely chopped chillies, fry for few seconds, now add onions let it be golden brown, once onion turns into brown put chopped tomato and sauté for some time. Now add salt, turmeric, coriander powder & chilly powder , fry until oil separates. once masala is partially cooked add sprouted moong, cook & simmer for few minutes until moong is completely done. Garnish with coriander leaves. PREPARA

pav bhaji is a tasty fast food served every corner, one of the most famous snack of Mumbai. Its a spicy mashed vegetables tossed in Indian spices accompanied with buttered pavs ,raw chopped onions & lemon for more taste. You must have had at the juhu beach stalls but would be more exciting if you try it at home. Watt say...! COOKING TIME: 20- 3O mins. SERVES: 3 persons. INGREDIENTS: 2 chopped tomatoes 2 chopped onions 1 potato 1 medium green capsicum 150 gms cauliflower ½ cup Green peas 2 tsp ginger & garlic paste ( freshly grinded) 1 ½  tbsp pan bhaji masala 1 tsp red chilli powder 4 pav 3 tbsp butter Coriander leaves for garnishing 1-Lemon cut into wedges  Salt as per taste Oil METHOD: Firstly boil green peas, cauliflower, capsicum & peeled potato in water & smash softly while boiling. In pan heat oil, add ginger & garlic paste & fry for few seconds. Now add chopped onions &  fry until it

Rajma which is known as Red kidney beans is basically a north Indian cuisine, Rajma is very popular & authentic Punjabi gravy  which is enjoyed with plain rice or chapattis or parathas, basically a main course, which is filling & nutritious & turns out excellent when cooked in tomato pulp with the spices..here is my RAJMA MASALA recipe take a look at it....  PREPARATION TIME: 40- 45 MINUTES.                                         SERVES: 3-4 PERSONS. INGREDIENTS: 1 cup Rajma 1 tsp cumin seeds 3-4 whole black pepper ½ tsp garam masala powder 1 finely chopped onions 3- 4 large tomatoes, peeled and chopped 1 tbsp ginger garlic paste Coriander leaves for garnishing ½ tsp coriander powder 1 ½ tsp red chilli powder Pinch of turmeric powder 1-2 green chillies finely chopped  Salt to taste Oil.    METHOD: Soak Rajma  ( red kidney beans ) in an ample of water for 8- 1o hours ( preferably over n

Yellow pigeon peas is famous all over india, basically its a north Indian cuisine but served in every household, weddings or in any parties, you will find daal tadka with the rest of the menu in Indian  cuisine . In weddings people serve their guests with other cuisines such as thai, Italian, Chinese, continental but do not forget to serve daal tadka with jeera rice in Indian cuisine. Here in india almost every house or diverse community every one has different way of cooking daal tadka..here is  my recipe..just check it out ! INGREDIENTS: 1 cup or 1 and half cup  toor or tuvar daal 1 large tomato cut into cubes 5-6 cloves of garlic finely chopped 4-5 curry leaves 1 tsp cumin seeds 2 finely chopped onions 3-4 finely chopped green  chilies ½ tsp turmeric powder 3 -4 tbsp ghee ( clarified butter) or oil  1 tbsp oil Pinch of asafoetida powder Salt as per taste Coriander leaves for garnishing. METHOD:     Wash the daal & add 3-4 cups

This is again a trio recipe, with capsicum, carrot &  cabbage, some may address it with mixed veggies sauted in Indian spices, but for mixed veggie recipe there should be few more vegetables added to give that taste. This is again one of my combined trio of three veggies which are chopped in different manner tossed in spices.. INGREDIENTS: 150 gms Green capsicum ( shimla mirch) finely chopped 150 gms carrot ( gaajar) finely chopped 150 gms cabbage ( patta gobi) finely chopped ½ tsp cumin seeds 1 finely chopped green chillies 1 ½ tsp red chilli powder A pinch of turmeric powder 1 tsp ginger minced Salt to taste Oil METHOD: When the oil is heated in a pan, put cumin seeds let it splutter. Add finely chopped ginger & fry for few seconds. Now add trio veggies ( carrot, green capsicum , cabbage- finely chopped), salt, turmeric powder & chilli powder. Cover & cook till its done. Serve with garma garam phulkas or chapattis   

Patta gobi is such a vegetable which is available easily in market, though its one of those veggies with which you can experiment in any cuisine. This recipe of mine is very simple & easy to make, as in today’s time its really difficult to manage everything at the same time, so here is my recipe......try it !    INGREDIENTS: ·         250 gm patta gobi (cabbage) finely chopped ·         1 tsp cumin seeds ·         1 tsp mustard seeds ·         3-4 green chillies finely chopped ·         Coriander leaves (hara dhania) for garnishing ·         Salt as per taste ·         Oil METHOD: v In a pan put oil, cumin seeds & mustard seeds. v Let it splutter, now add green chillies. v Add patta gobi (cabbage) , salt as required & fry for few minutes till its done.(stir it at intervals, as required so that it doesn’t sticks to the pan & looks fresh) v Garnish it with lots of coriander leaves ( hara dhania) before serving.Serve with rotis or

I like experimenting with veggies, like once I tried this trio of green peas (mutor),potatoes (aloo), carrot (gajar) & it turned out really tasty as all 3 veggies compliment each other, in regard with colour & taste, but of course..! “Fast to cook & good to eat “this quote justifies this recipe completely. Try it...i bet you will like it... INGREDIENTS: 1 cup green peas (mutar) 1 cup carrot (gaajar), cube shaped 2 potatoes (aloo), cube shaped ½ tsp cumin seeds                                                                    1 finely chopped onion 1 ½ tsp chilli powder Pinch of turmeric ½ cup water Salt as per taste Oil / ghee METHOD: In a pan put oil, add cumin seeds let it sputter. Now put chopped onions & let it be soft. Once onion turns transparent, add carrot, potatoes, green peas, salt , turmeric,  chilli  powder & half cup water. Cover & cook until veggies are done completely. Serve with hot phulkas

This is a very simple & easy to make recipe using cauliflower with potatoes. Perfect when served with chapatis ( Indian flat bread) or parathas, totally Indian cuisne....with desi spicies. INGREDIENTS: ·          ¼  tsp cumin seeds ·          ¼ tsp mustard seeds ·          Pinch of turmeric ·          Pinch of asafoetida powder ( hing powder) ·          1 chopped tomato ·          250 gm cauliflower (gobi) , broken into small florets ·          2 potatoes, cubed ·          1 tbsp minced fresh ginger ·          1 ½ tsp red chilli powder ·          Coriander leaves for garnishing ·          Salt to taste ·          Oil METHOD : 1.       Heat oil, toss in some mustard & cumin seeds, let it splutter, add asafoetida powder & ginger, fry for some time. 2.       Now add chopped tomato & fry till it becomes soft. 3.       Add the potatoes, cauliflower (gobi), salt , turmeric powder& red chilli powder, cover & coo

Bhindi fry ( lady Finger) is an awesome side dish if served with a combination of dal- rice, though one can have it with plain chapatis/phulkas as well. I love this veggie a lot, i am sharing one of of my favourite recipe “bhindi fry” prepared in my style, which i make every now & then ....hope you all will like it...nahh! I am sure you all will love  it ... :) INGREDIENTS : Bhindi ( lady finger) washed, lightly dry it with mul mul cloth. ½   tsp Cumin seeds. 4-5 cloves of garlic, finely chopped. 1 tsp chat masala powder 1 tbsp red chilli powder 2 thickly chopped onions. Salt as per taste. Refined oil. Method  : Wash , pat dry & Cut bhindi into sideways not too thin nor too thick, in kadhai or pan put oil & fry bhindi until that stickyness disappears  completely whereas the bhindi is cooked partialy, drain it & keep aside (if you want you can keep bhindi on tissue paper so that remaining oil gets drained). Empty that pan or kha

veg fried rice is a Chinese recipe but you will find it almost everywhere around the globe. Best when served with veg/chicken Manchurian, veg/chicken chilly gray, veg/chicken sweet & sour & the list of gravy goes on & on...whereas there are variations like...schezwan fried rice, triple fried rice. INGREDIENTS ·            4 cups basmati rice. ·          1 - 2 tbsp Ginger & garlic finely chopped finely ·          1 Green chilli finely chopped ·          2 cups Vegetables chopped (carrots, beans, cabbage & green capsicum) ·          2-3 medium Spring onions, finely chopped, reserve the greens for garnishing ·          2-3   tbsp Soya sauce ·          1 tbsp Tomato sauce ·         1   tsp White vinegar ·          1  tsp chilli sauce ·          ½ tsp Black pepper powder ·          Salt to taste ·          Oil METHOD: Soak rice in water for half an hour, cook the rice in boiling water by adding    salt into it, drain & keep asi