Indian Flat/Broad Beans Recipe with potatoes , tomato and brinjal | saem aur baingan ki mix sabzi

Today i learned a very tasty mix vegetable form my motherinlaw and wanted to share with all of you . It comprises of borad/flat beans ( saem as we call in hindi ) , potato , tomato and brinjal .It tastes amazing and it a must try :) 

Ingredients :-

  1. 10-12 flat beans , chopped
  2. 1 medium size potato
  3. 3-4 medium size Brinjal chopped 
  4. 2 medium size potatoes
  5. 1/2 cup chopped cilantro / coriander
  6. 1 tsp fenugreek seeds / methi dana
  7. 5-6 cloves of garlic washed and chopped
  8. 1 tbsp mustard oil / or any other cooking oil
  9. 1 tsp red chili powder
  10. 1 tsp turmeric powder
  11. salt as per tatste
  12. 1 tsp coriander powder
  13. 1/2 cup water

Method :-

  1. Wash and chop all the vegetables and keep it aside.
  2. In a heavy bottom wok / kadhai , add mustard oil and let it get warm .Add methi dana / fenugreek seeds .
  3. Now add garlic cloves to this and let it simmer.
  4. Add all the dry spices and let it simmer for few seconds.
  5. Add all the chopped vegetables to this mixture along with chopped cilantro and mix it well.
  6. Add water to this , cook it and cover it .
  7. Keep on checking now and then till all vegetables are cooked well.
  8. Serve it hot with Chapatis



Did you know that radish greens are edible? When you buy radishes, make sure you don’t throw out the greens! The radish greens are Edible, and this super-easy recipe turns the radish leaves into a healthy side dish!

Ingredients :-

  1. 1 bunch radish greens
  2. 2 garlic clove, minced
  3. 1 tbsp of Mustard oil / or any cooking oil
  4. Salt and pepper to taste
  5. I Green Chili choped
  6. 1 tsp of cumin seeds
Instructions :- 
  1. Wash the radish greens, then chop them.
  2. Heat the oil in a non-stick frying pan over medium heat.
  3. Add cumin seeds ,green chili and garlic to this and let it simmer for few seconds.
  4. Add radish greens to the frying pan, and cook, stirring periodically, until they wilt (about 2 minutes).
  5. Remove the sauteed radish greens from the frying pan and serve.


aloo gobi curry, how to make punjabi aloo gobi recipe | Cauliflower Curry

Aloo Gobi is a traditional Punjabi main dish made out of potatoes, onions,Tomatoes, cauliflower and fine blend of spices . This punjabi special vegetarian cusine goes well with Paratha, Roti and rice.its very simple to make and a tasty one as well. 

Ingredients :- 
  1. 2 cups chopped cauliflower/gobi
  2. 2 small potatoes
  3. 2 to 3 tbsp oil
  4. ½ tsp turmeric powder/haldi
  5. ½ tsp red chili powder
  6. 1 tsp coriander powder
  7. ½ tsp garam masala powder
  8. 2.5 to 3 cups water
  9. few coriander leaves  for garnishing
  10. 1 large onion
  11. 1 large tomato
  12. ½ inch ginger
  13. 2-3 garlic
Method :- 
  1. First remove the cauliflower florets. wash them in running water then boil 2.5 to 3 cups of water in a pan with salt. close the burner add the gobi/cauliflower florets in the salted warm water and keep covered for 15-20 minutes.
  2. Peel and dice the potatoes and keep it aside.
  3. Make a smooth paste in a blender with the onion, tomato, ginger and garlic.  add little water if required.
  4. Heat oil in a pan . Add the ground paste and stir.
  5. Add all the spice powders ,fry till the oil leaves the sides of the masala paste ,continue frying till the whole masala, comes together and changes color with oil leaving the sides.
  6. Add the chopped cauliflower and potatoes. stir. then add water, salt and stir.
  7. Cover and cook till the potatoes and cauliflower are cooked and tender.
  8. Check a couple of times. if the water dries up too much whilst cooking, then add some more water.
  9. Serve aloo gobi hot with rotis or rice.



karela stir fry or karela sabzi | how to make karela stir fry recipe | bitter gourd recipe


Stir Fry Karela sabzi  is a simple yet delectable recipe which requires less effort and is less time consuming. Its easy and requires very few ingredients. It's one of the most nutritious vegetable too.

Ingredients :- 
  1. 250 gms tender karela/bitter gourd
  2. ¼ tsp turmeric powder/haldi
  3. ½ tsp red chili powder
  4. 1 tsp coriander powder/dhania powder
  5. 1 tsp fennel powder/saunf powder
  6. a pinch of asafoetida/hing
  7. ½ or 1 tsp dry mango powder/amchur
  8. 1 tbsp gram flour/besan
  9. 2 tbsp oil
  10. salt as required.
Method :- 
  1. Wash the karela in water first, slice the it into thin round pieces. Add some salt to this and keep it aside for 3-4 hours ( This helps in reducing the bitterness of Karela )
  2. After that wash it.Heat oil in a frying pan or kadai.Add the karela slices and saute on a low or medium flame till the slices become lightly browned. takes about 8-10 minutes. stir in between.
  3. Now add all the dry spice powders but no salt .As we had already added it in the step 1.
  4. Stir and saute for 5-6 mins more on a low flame.
  5. Add the besan and saute for some minutes till the rawness of the besan or gram flour goes away. takes about 4-5 minutes more.
  6. Enjoy it with Chapatis.



Corn and Potato Tikki | Corn Tikki Patties Recipe

Corn Tikki Patties has been my hot favorite . Corn is also referred as Makai or Bhutta In India. This is  is simple to make. The ingredients required for Corn Tikki Patties Recipe is easily available in your kitchen. You could eat this Corn Tikki Patties Recipe as starter of light snack.

Ingredients :-

  1. 2 cup boiled sweet corn kernels (makai ka dana)
  2. 1 cup boiled 
  3. 2 tbsp chopped coriander (dhania)
  4. 2 green chillies, finely chopped
  5. 1/4 tsp garam masala
  6. 3  slices of bread 
  7. 1/2 cup finely chopped Onions
  8. salt to taste
  9. 1 tsp of chat masala
  10. 1 tsp roasted powdered cumin powder
  11. 1 tbsp of oil

Method :-
  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into equal portions. Shape each portion into even sized round and flatten the rounds to make tikkis.
  3. Heat a non-stick pan and cook each tikki over a high flame, using a little oil until both sides are golden brown in colour.
  4. Serve hot.