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Top 5 dishes made from turmeric powder, salt as required
1 . Spiny Gourd(Kantola) Potato Fry(no onion garlic)
Spiny Gourd(Kantola) Potato Fry(no onion garlic)
#RD
Kantola/spiny gourd is a monsoon vegetable.
This vegetable has a lot of health benefits as it has the power of giving antioxidants, it has antiallergic property
Ingredient
150 gm
Kantola
2
Potatoes
1 Tbsp
mustard oil
1/2 Tsp
mustard seeds
1 pinch
Asafoetida/ hing
leaves
Chopped green coriander
Cooking instructions
* Step 1
Remove skin of potatoes, wash both Kantola and potatoes, chop length wise. Heat oil,add mustard seeds to splutter and a dry red chilli to fry
* Step 2
Now pour chopped Kantola and potatoes. Mix turmeric and salt, and turmeric. Fry on medium to low flame till aromatic and. crispy.
* Step 3
To the crispy and cooked veggies add roasted cumin powder and mix well. Now the Kantola Potato subzi is ready to serve with steamed rice and/roti.
Note: if there is a photo you can click to enlarge it
2 . Masoor Dal Curry/ (Red Lentil Dal)
Masoor Dal Curry/ (Red Lentil Dal)
#JS
Ingredient
3/4 cup
red lentils
1.5 cup
water
1.5 Tbsp
mustard oil
1/3 Tsp
ponch phutan
1
medium size onion sliced, 2 green chilli chopped, a pinch of hing (Asafoetida),1 Tsp grated ginger
Cooking instructions
* Step 1
Arrange and assemble the ingredients. Pressure cook after adding water, turmeric and salt for one whistle.
* Step 2
Heat oil and splutter ponch phutan. Add sliced onions, hing and green chilli. Saute.
* Step 3
Then mix masala powder and whole black pepper. Also kashmiri red chilli powder and 2 Tsp water. Saute on low flame till aromatic. Add the boiled red lentils and veggies. Mix well and cook for a minute.
* Step 4
Now the delicious recipe is ready to serve.
Note: if there is a photo you can click to enlarge it
3 . Bellpaper, Potato Curry
Bellpaper, Potato Curry
#cookeverypart
Ingredient
1.5 cup
chopped green capsicum 🫑
1 cup
chopped boiled potato
3/4 cup
cleaned shallots
1 Tbsp
chopped garlic
3/4 cup
chopped tomatoes
1.5 Tbsp
mustard oil
1/2 Tsp
ponch phutan
1 Tsp
sambar masala powder
1/2 Tsp
kashmiri red chilli powder
1 Tsp
dry mango powder
leaves
Chopped green coriander
Cooking instructions
* Step 1
To hot mustard oil in a kadhai add and allow to crackle ponch phutan. Then add chopped garlic and fry till aromatic, add shallots.
* Step 2
Fry shallots till they are soft. Add green chilli to kadhai.
* Step 3
Now mix chopped capsicum, turmeric powder, salt and sambar masala powder and mix nicely.
* Step 4
Then chopped boiled potatoes, kashmiri chilli powder, and dry mango powder. Mix everything. Add chopped tomatoes and cook till soft. The simple,easy subzi is ready to serve. Garnish with fresh chopped green coriander leaves before serving.
* Step 5
Note: if there is a photo you can click to enlarge it
4 . Leftover Chana daal Pakoda With Ghugni
Leftover Chana daal Pakoda With Ghugni
#cookeverypart
Ingredient
1 cup
soaked yellow peas
1 Tbsp
grated garlic
2 Tbsp
mustard oil
1 Tsp
ponch phutan
1 pinch
Asafoetida
3-4
small bay leaves
1/2 Tsp
cumin powder
1/2 Tsp
garam masala powder
1 Tsp
chana masala powder
1 Tsp
chhat masala powder
leaves
Chopped green coriander
Cooking instructions
* Step 1
Arrange the ingredients. Boil soaked yellow peas and chopped potato for one whistle in a pressures cooker. Heat oil and add ponch phutan.
* Step 2
Allow to splutter ponch phutan, add asafoetida. Mix chopped onions to oil and cook till translucent. Then add ginger,garlic, chopped tomatoes and bay leaves
* Step 3
Mix well and cook on low flame till tomatoes are softer. Now add all the dry masala powders mentioned above in the ingredients section.
* Step 4
Add the pressure cook boiled yellow peas and potato. Shift to pressure cooker and cook till everything is well combined. Ghugni/yellow peas curry is ready to serve with leftover Chana daal Pakoda with chopped coriander leaves.
* Step 5
* Step 6
Note: if there is a photo you can click to enlarge it
5 . Parmal/ Pointed gourd curry
Parmal/ Pointed gourd curry
#Mar
#W2
#curry
#Cookpadindia
Ingredient
500 gm
parmal
2
potatoes
1 Tsp
coriander powder
1/2 Tsp
cumin powder
1/3 Tsp
turmeric powder Salt as required
1/2 Tsp
kashmiri red chilli powder
1/4 cup
cooking oil
Cooking instructions
* Step 1
Wash and chop parmal and potatoes. Fry in batches in hot cooking oil. Set aside.
* Step 2
To the remaining oil add ponch phutan and allow them to splutter. Fry onions till translucent. Add chopped tomatoes and onion masala paste.
* Step 3
Cook the masala till oil separates. Add coriander powder, cumin powder, turmeric powder and salt. Cook for a minute more on low flame.
* Step 4
Mix fried parmal and potatoes with the masala and cook for 2 minutes on low flame. Add a cup of warm water, cover and cook for a minute. Serve hot with chapati/rice.
Note: if there is a photo you can click to enlarge it
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