September 23, 09:10Aaj Tak

How to make spicy potato bhurji with green pepper and cumin to serve with flatbreads

If other vegetables run out at home, you can prepare a tasty and spicy potato bhurji instead of usual dishes. This recipe allows you to diversify your diet, as constantly eating the same lentils can cause boredom.

Potato bhurji is prepared using aromatic roasted cumin and the spiciness of dried red peppers. Thanks to this, the dish not only cooks very quickly but is also so delicious that it is eaten with pleasure, whether by children or adults, served with flatbreads.

For preparation, you will need: 4 medium potatoes (boiled and lightly mashed), 1 teaspoon of cumin, 2 dried red peppers (broken into pieces), 2 green peppers (finely chopped), 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red pepper powder, 0.5 teaspoon of amchur powder, 2 tablespoons of oil or mustard oil, salt to taste, and finely chopped fresh green basil for garnish.

First, heat the oil in a pan. As soon as the oil heats up, add the cumin and dried red peppers so they sizzle. Then add the finely chopped green pepper to the pan and fry for a few seconds.

Next, add the mashed boiled potatoes, turmeric, red pepper powder, and salt to the pan. Simmer the potatoes over medium heat for 5–7 minutes until they become slightly golden and crispy. Finally, add the amchur powder, mix, and cook for another minute before turning off the stove.

Sprinkle the finished dish with chopped green basil and serve hot with flatbreads or paratha.

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www.aajtak.inSeptember 16, 18:30

How to make crispy and fluffy garlic khachori from wheat flour without semolina

If daily consumption of pohi, upma, or chila causes boredom, you might want something more spicy and flavorful. In such a case, hot and fluffy onion khachori is a very appetizing option. Many believe that only products made from the highest grade flour can be as crispy and layered as those in stores, or that homemade khachori quickly becomes soft. However, by using wheat flour without adding semolina, you can prepare incredibly delicious, crispy, and fluffy khachori.

Ingredients

For the dough: 2 cups of wheat flour, 2 tablespoons of a secret ingredient—suji (for a crispy texture), 1/2 teaspoon of udjvain, salt to taste, 3-4 tablespoons of oil/ghee for brushing (moyan), cold water as needed.

For the filling: 3 large chopped onions, 2 tablespoons of besan (to absorb moisture and bind), 1 tablespoon of ground cumin, 1 tablespoon of crushed coriander seeds, 1/2 teaspoon of nigella seeds (zira), 1/4 teaspoon of hing, 2 hot peppers (finely chopped), 1 inch of grated ginger, 1 teaspoon of amchur powder, 1/2-1/2 teaspoon of garam masala and Kashmiri red chili, black and white salt to taste, finely chopped green peas.

Cooking method

In a bowl, mix the wheat flour, suji, udjvain, salt, and add moyan. Knead the dough well by hand for two minutes; it should hold its shape when squeezed in a fist. Then, knead a slightly stiff dough with cold water and cover it to rest for 15 minutes.

Heat 1 teaspoon of oil in a pan. Fry the hing, zira, crushed coriander, and cumin. Add the hot pepper and ginger and fry for 30 seconds. Then pour in the chopped onion and fry over medium heat for 2-3 minutes until light pink (do not overcook). After this, add 2 tablespoons of besan and fry for 2 minutes to remove excess moisture from the onion.

Add turmeric, red chili, amchur, garam masala, and salt. Mix and turn off the heat after 1 minute. Add the chopped green peas and let the filling cool completely.

Divide the kneaded dough into small balls. Roll them into a cup shape, thinly spreading the edges, place 1-2 teaspoons of the cooled onion filling in the center, and carefully seal the edges. Then gently press with your palm or a light rolling pin.

Heat oil in a pot over medium or low heat. Place the khachoris and fry on low heat. When the khachoris float and rise on their own, increase the heat to medium and fry on both sides until golden and crispy.

www.aajtak.inSeptember 12, 15:51

How to make Sabzi Masala powder at home from amchur and saunf for the taste of a store-bought one

The flavor of food lies in its spices, which is why spices are sold at high prices in the market. Without spices, a dish seems boring and tasteless. If you also want to cook delicious food, you absolutely do not need to buy expensive spices from the store; you can easily make Sabzi Masala powder at home, which will not require much effort.

By using some spices you have at home, you can create a Sabzi Masala similar to what is sold in stores. Its aroma and taste are so excellent that even simple vegetables, such as potatoes, cabbage, okra, or mixed vegetables, become very appetizing. The best news is that it is very easy to prepare and can be stored for a long time.

How to make Sabzi Masala powder

This spice can be used in many vegetables, including potatoes, cabbage, peas, okra, eggplant, bell peppers, or mixed vegetables. Usually, 1-2 teaspoons of this spice are enough for vegetables for three to four people, although the amount can be adjusted according to your preferences and the type of vegetable.

While cooking vegetables, once the spice is well roasted, add this homemade powder to it. After it simmers for a while, the aroma of the spices will be evenly distributed in the vegetables, and the ordinary dish will acquire an excellent taste.

The correct way to store

You can store Sabzi Masala for a long time, but for this, it must be completely cooled. Only after cooling should it be transferred to an airtight glass jar. Always use a dry and clean spoon to avoid moisture getting into the spices. Store it away from sunlight and damp places. To preserve the best taste and aroma, it is recommended to prepare it in small batches as needed.