Saba's Kitchen

Water Spinach also known as Water Convolvulus is a tropical semi aquatic plant grown as a leaf vegetable.  A simple way of preparing this vegetable is to do a stir fry with just minced garlic and Chilies 1 Bunch water spinach 1 teaspoon minced garlic Salt as per taste 4 green chilies finely chopped 5 tablespoons cooking oil Method:- Be sure to rinse water spinach well as it can be gritty. Allow vegetables to drain in colander for at least an hour or use a salad spinner to get rid of excessive water. Heat oil in kadhai, add garlic, green chilies and saute for minute on low flame. Quickly add drained water spinach and stir fry on high heat for  3 minutes until vegetables are wilted. Add salt and mix it well. Cook on hight flame for 2minutes. Remove and serve immediately.

About this recipe Palak Ke Pakore, Spinach leaves dipped in a thin gram flour batter and deep-fried to a crisp finish is an ideal monsoon. Ingredients for Palak Ke Pakode 1 bunch spinach washed and chopped 1 cup gramflour Salt to taste 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder Oil for deep fry How to cook Palak Ke Pakode Take mixing bowl n mix all ingredients (spinach, gramflour, salt, red chili powder and turmeric powder with 2 tablespoons water. Make batter. Heat oil in wok n deep fry lemon size mixtures in heated oil till it done golden brown. Transfer it on paper towel. Serve this with hot cup of tea and your favourite chutney.

Mushroom  Pulav Mushroom pulav is simple an easy veg rice which cooked along with spice powders. An easy mushroom pulao recipe in a pressure cooker with step by step instructions that can be prepared by even beginner cooks with ease. I have prepared the pulao in a pressure cooker. Ingredients 250gm Mushrooms  (peel, wash and sliced) 250gm any basmati rice (soaked) 2 medium size potatoes cut into 4pieces 1 medium size sliced onion 1 large chopped tomato 1 tablespoon ginger garlic paste 2 green chillies cut into 3 pieces Salt to taste 1/2 teaspoon jeera 1/2 teaspoon red chilly powder 1 tablespoon coriander powder 1/2 teaspoon garam masala powder 1/2 teaspoon turmeric powder 2 tablespoons Fresh chopped coriander leaves 1/2 cup cooking oil Method Heat oil in pressure cooker add jeera wait till the color change. Add onion and fry till it get pinkish brown. Add tomatoes n cook till it get soft. Add ginger garlic paste, green chilies, salt, red chili powder, tu...

Whether you want to entertain guests or just enjoy the pleasant rainy evening or cold wintery days, crispy onion fritters can never go out of fashion. Its even better when accompanied by masala tea or your favorite chutney. With this recipe, making it at home is now easier than ever and you can’t go wrong with it. In this simple preparation, onions are mixed with gram flour and basic Indian spices and then deep fried until crispy. Ingredients:- 2 sliced onion 1 cup chickpea flour Salt to taste 1/2 teaspoon turmeric powder Oil for deep fry Method:- Add chickpea flour in sliced onion and give a nice mix. Add salt and turmeric powder, mix it well till onion get soft. Add 1 tablespoon water and make smooth batter. Make sure there is no lumps in batter. Now, place a deep-bottomed pan over medium flame and heat refined oil in it. Once the oil is hot, add spoonful of batter in it and fry the fritters until they are golden-brown in color. Once done, take them out on absorbent p...

Sev Chutney - Green Chutney Using Sev For this chutney uses coriander, sev n other spices to give it a fresh and spicy chutney to serve this with monsoon snacks. Ingredients:- Handful coriander leaves 1 cup spicy sev 2 green chilies 4 garlic pods Salt to taste Method:- Take all the ingredients in mixer grinder jar and grind it into fine paste. Add 1/4 cup water in jar to grind it well. Add salt according to taste coz sev already salted.

Soya Chunks Spinach Sabzi - Soya Vadi Palak Ki Sabji Soya chunks in spinach gravy is the recipe full of protein and richness of iron.In this recipe, the soft soya chunks in the spinach gravy give a different taste.This recipe is easy to make and will be ready in no time. Soya Chunks Spinach Sab Prep time 00 Hrs 15 Mins Cooking time 00 Hrs 30 Mins Serves 4 Person(s) Category Veg Cuisine Type Indian, North Indian Course  Lunch  ,  Dinner About this recipe Soya chunks in spinach gravy is the recipe full of protein and richness of iron.In this recipe, the soft soya chunks in the spinach gravy give a different taste.This recipe is easy to make and will be ready in no time. Ingredients for Soya Chunks Spinach Sabzi - Soya Vadi Palak Ki Sabji 2 bunch spinach (washed and Chopped) 2 cup soyachunks 1 onion chopped 5 green chilies chopped 5 garlic pods chopped 1 teaspoon cumin seeds Salt to taste 1/2 cup oil How to cook Soya Chunks Spinac...

About this recipe simple and easy raita made with boiled potatoes. The normal is to make onion-tomato raita or boondi raita which are our favorites. Ingredients for Aloo Raita 1 potato 1 cup curd 1 tablespoon sugar A pinch Salt A pinch black pepper powder A pinch roasted cumin powder 1/8 teaspoon paprika powder How to cook Aloo Raita Boil and peel potato in enough water. Cut it into small chunks. Mix sugar and salt in curd n whisk it well. Add potato pieces in it n mix gently Topping with black pepper powder, cumin powder and paprika. Aloo raita is ready to serve. Serve this with your fav meal.

About this recipe Rassa methi is a fenugreek gravy. It is especially made during the winter seasons owing to its herbal properties. Methi rassa bhaji is based in peanut gravy with garlic, chikitsa and flavorful spice. Ingredients for Methi Rassa Bhaji 250gm fenugreek leaves 1 cup roasted peanuts 1/2 cup curd 5 nos garlic pods 3 spicy green chilies Salt as per taste 1/2 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon garam masala powder 1 teaspoon cumin seeds 1/4 cup oil How to cook Methi Rassa Bhaji Take peanuts, garlic and green chilies in mixer grinder jar. Grind it into fine paste. Heat oil in wok, splutter cumin seeds when seeds stop crackling add spices red chili powder, coriander powder, turmeric powder and garam masala powder saute for 30seconds on medium flame. Add fenugreek leaves and cook on high flame for minute till it get soft. Add prepared paste in it n mix it really well. Add whisked curd with 1 cup of...

About this recipe Lemon rice is bright and tangy rice dish. Lemon rice is one of the most popular & often made rice recipe from south india. Ingredients for lemon rice 2 cups cooked rice 1 teaspoon urad dal 1 tablespoon gram dal 1 tablespoon peanuts 1/2 teaspoon mustard seeds 1 curry leaves sprig 3 dried red chilies 1/2 teaspoon turmeric powder Salt to taste 2 tablespoons cooking oil 2 tablespoons chopped cilantro How to cook lemon rice Heat oil in wok. Crackle mustard seeds when seeds stop crackling. Add urad dal n saute for minute on medium flame. Add gram dal and peanuts saute for minute on medium low flame. Add curry leaves n dried red chilies and saute for 30seconds. Add salt n turmeric powder, mix it well n saute for 30seconds. Add cooked rice and mix it well. Add coriander leaves and pour lemon juice n mix it. U r done. Lemon rice is ready to eat. Serve this hot in plate

Prep time: 10 Mins Cooking time: 20 Mins Serves 3 Person(s) Category Veg Cuisine Type Indian, North Indian Course  Lunch  ,  Dinner About this recipe Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn. Ingredients for Spinach Corn 1 bunch spinach 1&1/2 corn kernels 1 cup coriander leaves 4 green chilies broken 3 tablespoons curd 1 medium size onion (cut into pieces) 2 tomatoes (cut into pieces) 5 nos garlic pods 1inch ginger (cut into pieces) 1 teaspoon cumin seeds Salt to taste 1 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon garam masala powder 2 green cardamom 2 cloves 2 bayleaf 5 nos black pepper 1 tablespoon lemon juice(optional) 3 tablespoons cooking oil How to cook Spinach Corn Heat 1 tablespoon oil in deep wok, add onion, tomato, green chilies, garlic and ginger and saute for 30seconds on high flame. Add spinach and coriander leaves and cook for 2mi...

Fenugreek or methi leaves is a very nutritious green leafy vegetables and when added with chicken, infuses a special flavor Ingredients 500gm Chicken 1 cup fresh fenugreek leaves 2 medium size onion finely chopped 1 tablespoon ginger paste 1 tablespoon garlic paste 2 slit green chili 2 tablespoons thick curd Salt to taste 1 teaspoon kashmiri chili powder 1 tablespoon coriander powder 1/2 teaspoon turmeric powder 1/3 teaspoon all spices powder 1 stick cinnamon 2 cloves 2 bayleaf 2 green cardamom 6 7 black pepper 1 cup Water if required 5 tablespoons olive oil 2 tablespoons fresh chopped coriander leaves Method:- Wash chicken n marinate it with 1/2 teaspoon garlic, 1/2 teaspoon ginger paste, salt,  turmeric powder, Kashmiri chili powder,  coriander powder, all spices powder and curd. Keep aside for an hour Heat oil in wok and add Cinnamon, bayleaf, black pepper, clove, green cardamom let them crackle. Add onion n saute till it transparent Add green chil...

Serve: 2 Vegetable Frittata is really very innovative recipe for me. Yellow bell pepper rings stuffed with green veggies, spices and  eggs. Ingredients:- 2 Yellow bell (cut rings into 1inchn) 1 egg 2 cup dill finely chopped 2 cup parsley finely chopped 1 cup coriander leaves finely chopped 2 green chillies finely chopped Salt as required 1 teaspoon red chilli powder 1 tablespoon finely chopped walnuts 4 tablespoons cooking oil Method:- Mix all ingredients n prepared mixture (dill, parsley, coriander, green chillies, walnuts, egg, salt and  red chilli powder). Heat 1 to 2 tablespoons oil on non-stick pan. Put 3 Yellow bell pepper ring n fill 3 tablespoons  mixture in each and cook it from both the sides for 10minutes on low flame. Flip in every 5 minutes first n then cook other side  for 5minutes. When it done transfer it to a plate. Serve it with chutney and   Yummy Vegetables Frittata is ready to eat.

Simple , tasty & healthy breakfast recipe of parathas made with spring onion are mixed with wheat flour and then kneaded. Some spices are added to make this paratha flavourful but not so spicy. If u want spicy then you can increase the amount of spices to make this paratha spicy. Ingredients:- 3 nos Spring onion chopped 2 cups wheat flour 1/2 teaspoon ginger garlic paste 2 less spicy green chilies finely chopped Salt to taste 5 tablespoons Oil Method:- Wash spring onion in running water n then chopped it. Take wheat flour in large mixing bowl, add spring onion, ginger garlic paste, green chilies and salt. Also add 1 tablespoon oil and mix the wheat flour with spring onions. Add 1/3 cup water in parts n then begin to first mix and then knead the dough. Allow the dough to rest for 10minutes. Then form small to medium sized balls from the dough. Dust the dough balls with some flour . Gently roll to a round of about 7 to 8 inches . Heat tawa , when the tawa become...

Spring onion sabzi with is an amazingly flavorful and quick to make sabzi that goes well with chapathis. I also spread it on fluffy dosas and enjoy them to heart’s content and if you happen to buy a bunch of spring onions to garnish the noodles and have no idea what to do with the rest, here is a sabzi for you all so that you do not have to really waste the rest after all. Ingredients:- 1 bunch spring onion with green 5 garlic pods finely chopped 4 green chilies finely chopped A big pinch asaefotida Salt to taste 3 tablespoons oil Method:- Wash the spring onion (scallion) and chop both green and onion part. We will cook them separately so separate out greens from onion. Heat oil in kadhai, add asaefotida and saute for 30seconds till it turn into light brown. Add garlic and cook till it turn into light brown. Its time to add chopped onion. Just add onion part of scallions and combine it with green chili and garlic so that it absorbs their flavour. Saute t...

Kotimbir wadi (coriander leaves snacks) Ingredients:- 2cups coriander finely chopped 1&1/2 cup gram flour 1/2 cup crushed groundnuts 1 green chilly slit 1teaspn ginger garlic paste Salt to taste 1/2 teaspn red chilly powder 1/4 teaspn asaefotida 1/4 turmeric powder 1/4 teaspn rai 1tblespn oil Oil for fry+ 1 tablespoon oil Heat oil in kadhai, crackle mustard seeds and  asaefotida when seeds stop crackling add ginger garlic paste and saute for minute on low flame. Add red chilly powder, turmeric powder, groundnuts, coriander leaves, gram flour and salt with little water in it n stir it well on low flame for 5min. Let the mixture cool down on room temperature. Grease tray and set mixture in it. Gently tap on platform. Mixture should b 1inch on plate, Refrigerate it for 30minutes. Now take knife n cut coriander wadi in square shape or shape u like. Heat oil in wok n deep fry all kotimbir wadi well. Transfer it to a plate. Serve hot with tomato ketchup

Batata bhajji is crunchy, crispy, all time favourite tea time snack. This is a very easy and simple recipe. Potato slices dipped in chickpea flour batter and deep fried. These are crispy outside and soft inside. These taste fantastic especially in rainy or winter season. Ingredients for Batata Bhajiya - Potato Fritters 1 cup gramflour 3 potatoes thin slices Salt to taste 1/3 teaspoon red chili powder 1/2 teaspoon turmeric powder Oil for deep fry. 1/4 teaspoon baking soda (optional) How to cook Batata Bhajiya - Potato Fritters Take potato and wash it really good. Peel and make thin slices of it. In a bowl take gramflour, turmeric powder, salt, red chili powder, and baking soda. Mix well and add a little water at a time and make batter. Rest the batter for about 10-15 minutes. Heat up oil in a wok. Drop them into batter. Coat slices really good from all sides and drop them into hot oil with the help of spoon. After frying for about 2 minutes, flip bhajji over and fry for abo...

About this recipe “Beetroot Aloo” a delicious, colorful and healthy appetizer or snack. Quick and easy snacks. Ingredients for Beetroot Aloo Tikki 3 potatoes (boiled and peeled) 1 beetroot grated 1/2 cup rawa 1/2 cup breadcrumbs 1 onion chopped 2-3 spicy green chilies finely chopped Some chopped coriander leaves Salt to taste 1 lemon Oil for shallow fry Method:- Heat 2 tablespoons oil in wok add onion and green chilies n saute well add beetroot in it n saute on low flame till water burn from it. Add mashed potatoes n mix really well. Switch off the flame. Let it cool down on room temperature. Another side in pan roast rawa for minutes. Add this roasted rawa and salt in potato mixture, mix it well. Rawa will soak the moisture of mixture. Again cook it on low flame till u get the mixture thick like upma Let the mixture cool and then add breadcrumbs, coriander leaves, lemon juice n mix it well. Heat oil on nonstick pan, grease your palm, make tikkies n shallow...

About this recipe Crisp and flavourful Banana Pepper Wafers taste best when made the traditional way! Deep fried sliced bananas coated in flavorful spices n serve as a snacks on teatime. Ingredients for banana pepper chips 5 raw bananas Salt to taste 1 teaspoon black pepper powder 1 teaspoon chat masala Oil for deep fry How to cook banana pepper chips Heat the oil in a deep non-stick pan on a high flame, peel the bananas and slice it using a slicer directly into the oil. Now allow the wafers to deep-fry on a medium flame till they turn crisp or light brown in colour from both the sides and the spluttering sound of oil stops, while stirring occasionally. Remove the wafers from the oil and drain on an absorbent paper. Sprinkle ¼ tsp of pepper powder, salt and chat masala immediately over it and toss well. Repeat steps to make other batches. You r done. Banana Pepper Chips r ready to serve. Serve this at teatime.

About this recipe Aloo chop is a delicious bengali fried snacks and made in the same way a batata vada or aloo bonda. Aloo chop is also made in bihar, jharkhand and orissa but the stuffing are little different. Ingredients for Aloo Chop 1 large potato (peel, boiled and mashed) 1 cup gramflour (chickpea flour) Salt to taste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 medium size onion chopped 1 green chili finely chopped Oil for deep fry Method:- Take mashed potato in mixing bowl, add onion, green chili, salt to taste and 1/2 teaspoon red chilli powder. Mix really well. Grease your palm. Take lemon size portion from mixture make balls n flatten it. Add salt to taste, 1/2 teaspoon red chilli powder and turmeric powder in gramflour and make smooth batter by adding little water. Dip flattened potatoes in batter and deep fry in heated oil. Fry from both sides till it done. Transfer it on absorbing paper. Aloo chop is ready to serve. Serve this hot with tomato ...