Tuesday, 24 March 2015

Gajar matar sabji|How to make punjabi carrot green peas sabji

This quick, easy and nutritious  Carrot & Peas Stir Fry is great comfort food and perfectly goes with simple paratha and roti (Indian bread) .

Gajar means carrot , & matar is green peas in hindi.This sabji is a north style sabji which makes the use of punjabi garam masala.

the best thing about these dishes is that they are very easy to make with minimal ingredients readily available in ones kitchen

If you are interested in matar gobhi aloo varieties you can check

Aloo matar dry

Aloo matar rassa bhaji

Aloo gobhi 

Aloo matar gravy 


2-3 medium size carrots/gajar
1 cup peas/matar, fresh or frozen
1 tsp cumin/jeera
1 inch ginger/adrak, finely chopped or grated
1 or 2 green chilies/hari mirch
½ tsp red chili powder (optional)
1 tsp coriander cumin powder
pinch kasuri methi
1/2 tsp garam masala powder or punjabi garam masala
Lemon juice or amchur powder - 1 tbsp
2 tbsp oil
½ cup water
a few chopped coriander leaves/dhania patta for garnishing (optional)
rock salt or salt as required


1.Peel, rinse and chop the carrots/gajar.

2.Heat oil in a pan or kadai. add the cumin and fry them.add the ginger and green chilies. fry for a minute or till the raw smell of the ginger disappears.

3.Add the carrots, and peas/matar along with the salt. saute for 3-4 minutes.add kasuri methi, all masalas except garam masala.

4.Add ½ cup water and stir. cover and let the veggies cook. keep on checking and stirring in between if the veggies start to get browned, add some more water.
5.Cook the veggies for 15-20 minutes till they are done. sprinkle garam masala and stir well.garnish gajar matar sabzi with coriander leaves.squeeze lemon juice or sprinkle amchur powder & mix well
6.serve gajar matar hot with some phulkas as a side dish with dal-rice combo .


1.Can add one chopped tomato & onion to above recipe.
2.Can even add boiled potato to above sabji

Bhindi masala gravy recipe, how to make bhindi masala curry recipe

Todays recipe is for all bhindi ie ladysfinger lovers .This is a punjabi style bhindi masala gravy which tastes similar to one found in restaurants .

It is a delicious curry made with onion tomato curd gravy with few indian spices.

If you want to make it richer you can add 1 tbsp each of cashewnut /melon seeds paste & add 1 tbsp of cream to below sabji .I have kept it simple
Also i have puried the onions along with tomatoes ,if you desire you can keep onions chopped & tomatoes puried.


To grind
3 medium ripe red tomatoes 
1 large onion or 2 medium onions
½ inch ginger/adrak
4 to 5 garlic/lahsun
1 to 2 green chilies/hari mirch
2 tbsp yogurt/dahi/curd
2 cloves/lavang
1 green cardamom/choti elachi
½ inch cinnamon/dal chini
1 single strand of mace/javitri

other ingredients:
250 grams bhindi/okra/lady finger
1 tsp punjabi garam masala (optional - see notes)
1 small to medium tej patta or bay leaf
1 tsp feenel seeds (badishep)
¼ tsp turmeric powder/haldi
1 tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
2 tbsp oil for frying bhindi
2 tbsp oil for making gravy
½ tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required


1.Wash okra/bhindi very well in running water a few times. then drain them completely in a strainer or colander.wipe each okra with a kitchen napkin. there should be no moisture on them. you can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
2.chop the okra into 1.5 to 2.5 inch pieces. keep aside.

3.In a  blender jar grind ingredients mentioned above under "tO GRIND" & blend to a fine paste

4Heat 2 tbsp oil in a kadai or pan. add bhindi pieces and saute them on a low flame.stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.keep aside

5.In the same kadai or pan, add 2 tbsp oil. add tej patta &fennel seeds and fry for about 5 to 7 seconds.lower the flame. then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.stir the spice powders quickly. you can also switch off the stove top while adding and mixing spices powders,so that they don't get burned.

6.Now add the tomato onion curd paste,salt that we made in step 3 on a low flame saute till the masala paste thickens and you see oil leaving the sides.

7.add about ¾ cup water and stir very well. you can also add ½  cup water for a thick gravy or ¾ cup water for medium gravy ,add the sauteed okra. stir again.

8 Let the curry  simmer on a medium flame. cook for about 3 to 4 minutes till the bhindi absorbs the aroma and flavor of curry. don't cook bhindi in the gravy for longer time as then they become mushy.
9 Lastly add ½ tsp kasuri methi and 1 or 2 tbsp of low fat cream at this step (if using)
stir and then add 2 tbsp chopped coriander leaves. stir again and switch off the stove top.

10 serve bhindi masala gravy garnished with a few coriander leaves with chapatis or paratha.


1.If you want to make it richer you can add 1 tbsp each of cashewnut /melon seeds paste while making onion tomato curd puree 
2.Can add 1 tbsp of cream to above sabji in step 9
3.If you are no adding whole spices like cardamom,cinamom etc while making onion tomato puree the add punjabi garam masala in step 9 along with kasuri methi & cream 

Monday, 23 March 2015

Health benefits of Yellow capsicum

Are You planning to make noodles, soup or any paneer dish today? One ingredient you must have in your refrigerator is capsicum or bell pepper.
Not only does capsicum add a unique flavour to the dish, it also has many health benefits: 

Have you seen the Red, Yellow, and Green Bell Peppers in your local grocery stores? Have you ever bought them or used them for your meals? Well, I used them and sometimes still do for my soups, salads, or whatever I can use them in. I really like the taste of the red sweet bell pepper, then I’d say the yellow one is next in line of taste for me, and then the green one. 

These Bell Peppers are from species called Capsicum Annuum and are called sometimes as Sweet Peppers. Usually these peppers are Red, Yellow, or Green, but from time to time people can get or find an orange pepper or even a purple one. Bell Peppers taste kind of sweet and kind of bitter, the red ones seem to me a little sweeter than others. People from around the world cook these peppers in many different ways, some eat them fresh and alone without anything else, some enjoy them in fresh salads, some put them in stir fry dishes or soups, and some stuff them with ground meat and cook them that way to enjoy it later.

Today we will see health benefits of yellow capsicum 

Yellow peppers aren't only delicious, they are also good for you. Consuming just one yellow pepper provides the body with 7 percent of the daily recommended intake of vitamin A, 15 percent of vitamin B6, 568 percent of vitamin C and 500 percent of potassium. This means that even if you only eat a few pieces of the pepper, you're still providing your body with a nutritious and beneficial snack.

Now, let’s see the Nutrients and Health Benefits of a Yellow Pepper.
The Nutrients of one large (186 grams) Raw, Sweet, Yellow, Bell Pepper are:

- Vitamin A
– Vitamin B1, Thiamin
– Vitamin B2, Riboflavin
– Vitamin B3, Niacin
– Vitamin B5, Pantothenic Acid
– Vitamin B6, Pyridoxine
– Vitamin B9, Folate, Folic Acid
– Vitamin C (Extreme Amount)
– Protein
– Calcium
– Iron
– Magnesium
– Phosphorus
– Potassium
– Sodium
– Zinc
– Copper
– Manganese
– Selenium
– Natural Fats
– Carbohydrates
– Dietary Fiber
– Calories

According to these Nutrients, the Health Benefits of Yellow Bell Pepper should be:

Vitamin C:
– Improves wound healing
– Prevents cells from damages
– Improves gums health
– Improves teeth health
– Improves Immune System
– Protects from free radicals
– Reduces Aging
– Lowers Risks of some Cancers
– Improves Iron absorption
– Improves Lung health
– Prevents from frequent colds
– Protects from frequent infections

Vitamin B6:
– Supports Brain Function
– Provides Healthy Energy
– Reduces Risk of Heart attack
– Supports Nervous system
– Protects from homocysteine build-up
– Reduces fatigue
– Lowers chance of anemia
– Helps protect from eczema
– Helps protect from dermatitis
– Supports healthy skin
– May reduce seizures