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Ingredient
Top 5 dishes made from ponch phutane
1 . Cabbage Subzi(Pattagobi)
Cabbage Subzi(Pattagobi)
#Nov
#W4
Ingredient
530 gram
1 cabbage chopped
1.5 inch
ginger chopped
7-8
garlic cloves
1/2 cup
chopped tomatoes
1/2
ponch phutane
1 Tsp
coriander powder
1 Tsp
cumin powder
1/2 Tsp
red chili powder
1/2 Tsp
turmeric powder
2 Tbsp
mustard oil
Cooking instructions
* Step 1
Wash the cabbage first and then chop it. finely. Chop boiled potatoes.
Make the onion masala in a grinder jar.
* Step 2
Heat mustard oil and splutter the ponch phutane adding to oil. Add the onion masala paste and saute on medium heat.
* Step 3
Add coriander powder, cumin powder and red chilli powder and then tomatoes with masala and mix well. Saute on low flame till oil separates.
* Step 4
Add chopped half cabbage chopped with cooked masala and then transfer to a pressure cooker. Add salt, turmeric powder and chopped potatoes
* Step 5
Pressure cook for one whistle. Allow to cool down naturally. Now cabbage dry curry is ready to serve.
Note: if there is a photo you can click to enlarge it
2 . Suran/ Gimikand Dry Subji(no onion garlic
Suran/ Gimikand Dry Subji(no onion garlic
#KC
#FM #W2
Suran/ Gimikand are root vegetables. Any root vegetables are good for health as they are full with micronutrients and vitamins.
Ingredient
250 gram
chopped suran
1 Tbsp
oil and ghee
1/2 Tsp
ponch phutane
5-6
curry leaves
1 pinch
turmeric powder
as per requirement
Salt
1/4 Tsp
ginger powder
1/3 Tsp
cumin powder
1/2 Tsp
coriander powder
1/2 Tsp
amchur powder
1 Tsp
sugar
1.5 Tbsp
dessicated coconut powder
Cooking instructions
* Step 1
In a microwave proof bowl cook the Chopped yam/suran with 1/2 Tsp oil for 4 minutes. 3/4 the would be cooked.
* Step 2
Heat oil and ghee and add ponch phutane, allow to crackle. Add curry leaves, chopped green chilli, dry chilli. Saute till aromatic.
* Step 3
Add half boiled suran, turmeric powder and salt. Saute for a minute.
* Step 4
Then, mix ginger powder, cumin powder, coriander powder and half cup of water. Cover and cook till done.
* Step 5
Slow down the flame and add amchur powder, sugar and dessicated coconut powder. Mix well and cook for a minute. Garnish with chopped coriander leaves and serve.
Note: if there is a photo you can click to enlarge it
3 . Dohi Potal/Parwal/Pointed gourd Curry (in my way)
Dohi Potal/Parwal/Pointed gourd Curry (in my way)
#FM #W1
Ingredient
250 gram
Potal
1/4 cup
chopped onion
1/2 cup
fresh tomato puree
1/4 cup
fresh curd well
1 inch
ginger
1/3 Tsp
turmeric powder
as per taste
Salt
1/2 Tsp
sugar
1/3
ponch phutane
1/3 Tsp
red chili powder
1/3 Tsp
cumin powder
1 Tsp
coriander powder
1 inch
cinnamon stick
1
bay leaf
as required
Oil to roast and cook
Cooking instructions
* Step 1
Remove the seeds of Potal if you want. Chop potato and Potal as required. Chop potato as required. Fry both Potal and Potato and keep aside.
* Step 2
Further heat oil and splutter ponch phutana. Add bay leaf, cardamom, cinnamon, chopped onions and fry till golden brown and aromatic.
* Step 3
Mix the onion masala paste and cook till raw smell is gone.
* Step 4
Add the tomato puree and all powder masala such as red chilli, cumin, coriander, turmeric powder and salt. Cook with 1 Tbsp water till oil separate from masala.
* Step 5
Mix curd and sugar and cook on low heat. Add water to make gravy and and allow to boil. Garnish with chopped coriander leaves and serve.
Note: if there is a photo you can click to enlarge it
4 . Brinjal Kadhi
Brinjal Kadhi
#CR
#AVM
@FoodTalking
Ingredient
5
brinks
as required
oil
1 Tsp
turmeric powder
as required
Salt
1/3 Tsp
red chilli powder
3-4
green chilli
5-8
curry leaves
1
onion
3-4
crushed garlic
1 pinch
hing powder
1/2 Tsp
ponch phutane
3 Tbsp
curd
3 Tbsp
besan
3 cup
water
Cooking instructions
* Step 1
Mix water, besan and curd, chilli powder, turmeric powder and salt. Keep aside.
* Step 2
Cut the brinks on round size. Heat oil and fry them.
* Step 3
Heat oil, add hing powder, poncho phutane and allow to splutter. Add curry leaves, green chilli, chopped onion and garlic. Fry till golden brown.
* Step 4
Add the curd mixture and cook till it thickened as per your own needs. Cook for 5-8 minutes to get the choice thickened of the Brinjal Kadhi. Add the fried brinjals pieces, and serve with Rice/Roti.
Note: if there is a photo you can click to enlarge it
5 . Tomato, Khajur Meetha Khatta
Tomato, Khajur Meetha Khatta
#ws4
#meethi
Ingredient
350 gram
tomatoes
12-15
dates
1 Tsp
ponch phutane
1 handful
curry leaves
1.5 Tsp
grated ginger
1/3 Tsp
turmeric powder
as per taste
Salt
1/2 Tsp
red chilli powd
1/2 cup
grated coconut
2 Tbsp
/ more jaggery
1 Tsp
roasted cumin powder
2 Tsp
ghee
as required
Water
Cooking instructions
* Step 1
Boil the tomatoes. Remove seeds from dates and cut into two, each.
* Step 2
Remove the skin of tomatoes and chop them.
* Step 3
Heat ghee on a pan. Add green chillies, curry leaves and ponch phutan.
* Step 4
When phutan cracks add the grated ginger, chopped tomatoes, coconut, salt turmeric powder and cook on medium flame till tomatoes are mushy.
* Step 5
Then add jaggery, red chilli powder and dates. Mix well and cook covered on low flame till dates are softer.
* Step 6
Add required amount of water and bring to boil. Mix the dry roast cumin powder. The Tomato Khajur Meetha Khatta gravy is ready to serve with pulao, steamed rice/poori.
Note: if there is a photo you can click to enlarge it
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