September 5, 17:48Aaj Tak

Chef Ranveer Bharadwaj shares recipe for spicy potato and pepper sabzi

In Indian homes, when the question of what to cook arises, a dish made from potatoes often comes to mind. Potato sabzi is enjoyed and is quite filling. Although potato sabzi is one of the easiest dishes to prepare, daily consumption of the same taste can sometimes lead to boredom. If you are facing this, try preparing potatoes in a different way. Chef Ranveer Bharadwaj has shared a recipe for spicy potato and green pepper sabzi, which boasts a rich flavor using a small number of ingredients.

The specialty of this dish is that it does not require a large amount of spices or ingredients. Its true taste is achieved through the correct combination of spices and aromatic tempering. According to Chef Ranveer Bharadwaj, making a delicious sabzi with minimal ingredients is not an easy task because reducing the number of components makes the taste of each spice more pronounced. This is why the proportions of spices and the method of their preparation make this recipe special.

Features of Potato and Pepper Sabzi

The main components in Chef Ranveer Bharadwaj's recipe are potatoes, Bhavnagri peppers, and tomatoes. Cumin, fennel, kalonji, ginger-garlic paste, and some dry spices are also used. Yogurt adds a slight tanginess to the sabzi and helps distribute the spices evenly. This dish differs slightly from the usual potato and sweet pepper sabzi. The chef particularly emphasized that the enjoyment of this recipe increases when the pepper is well roasted to release its flavor.

How to prepare spices correctly

When preparing this sabzi, the technique of mixing spices with yogurt is used instead of adding them directly to hot oil. For this, the whipped yogurt is mixed with turmeric, Degi red powder, coriander powder, and a small amount of asafoetida. In the chef's opinion, if spices are added directly to hot oil, they might burn, which would make the sabzi taste too bitter or smoky. Therefore, it is preferable to dissolve the spices in yogurt or water before adding them.

Step-by-step cooking process

First, peel the boiled potatoes and cut them into large pieces or quarters. Then heat oil in a pan and add cumin, fennel seeds, and kalonji. When all these ingredients start sizzling, add minced ginger, garlic, and green pepper.
Next, add half of the chopped Bhavnagri pepper and fry well. Fry the pepper until its color turns light brown. At this point, add salt to taste.
After this, add the chopped tomatoes and cook until the tomatoes and spices become soft. Then add the prepared spice mixture with yogurt. Cook on high heat for some time to remove the raw smell of the spices.
Then add the chopped boiled potatoes and mix all the ingredients thoroughly. Add a little water as needed and simmer covered on low heat for several minutes.
When the sabzi is ready, garnish it with chopped green onions. Chef Ranveer Bharadwaj used a little ghee to finish the dish. However, the amount of ghee should not be excessive, as it can overpower the taste of the other spices.

Thanks to this recipe, the sabzi can be ready in just 20 minutes. According to the chef, it was prepared in about 20 minutes. Even if you cook it traditionally at home, it will be quick. This dish, made from simple ingredients like potatoes, peppers, and tomatoes, is excellent to serve with roti, paratha, or dal-chawal. Thus, you can achieve such a taste on a low budget and with a minimal number of ingredients, making even ordinary potato sabzi special.

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www.aajtak.inSeptember 5, 04:40

Recipe for Crispy Chikhla from Mung Beans, Lentils, and Granulated Peas for Breakfast

If you are tired of monotonous breakfast dishes, try making delicious chikhla from mung beans, lentils, and granulated peas. This vegetable-rich chikhla is easy to prepare even in the morning rush and has a very pleasant taste.

If you are tired of traditional dishes like poha, upma, or paratha, then chikhla made from mung, chana, and besan will be an excellent alternative. It is enhanced with vegetables such as tomatoes, onions, bell peppers, and garlic, which improves both the taste and texture. Moreover, its preparation is maximally simple and quick.

Below is the recipe and a list of necessary ingredients.

Ingredients

For preparation, you will need: ½ cup of mung beans, ½ cup of lentils, ½ cup of besan, 1 medium tomato (finely chopped), 1 medium onion (finely chopped), ½ bell pepper (finely chopped), 4-5 cloves of garlic (finely chopped), 1-2 green chilies (finely chopped), ¼ teaspoon of turmeric powder, ½ teaspoon of cumin powder, ¼ teaspoon of red chili powder, ½ teaspoon of coriander powder, salt to taste, finely chopped green coriander, water (as needed), and oil (as needed).

To begin, thoroughly wash the mung beans and lentils, and then soak them in water for some time. After that, drain the water and grind both legumes in a blender, adding a little water as needed to obtain a fine paste.

Transfer the resulting paste to a large bowl and add the besan. Mix well. Then gradually add water until you get a smooth mixture. It is important to ensure that the dough consistency is neither too runny nor too thick.

Next, mix the finely chopped tomatoes, onion, bell pepper, and garlic into the batter. Add salt to taste, green chilies, turmeric, and other favorite spices, mixing all components thoroughly. Finally, sprinkle with finely chopped green coriander.

Heat a frying pan on the stove and grease it with a small amount of oil. When the pan is hot, pour a ladle of the batter and spread it evenly in a thin circle using a spoon. Do not make the chikhla too thick, otherwise, it will take longer to cook.

When the edges of the chikhla start to turn light golden, drizzle oil over all sides and flip it over. Fry it well on the other side. After it browns on both sides and is fully cooked, transfer the chikhla to a plate. Repeat the process with the remaining batter.

The hot chikhla is served with green coriander and mint chutney, yogurt, or tomato chutney. This chikhla, made from mung beans, lentils, besan, and vegetables, can be eaten not only for breakfast but also as a light dinner or evening snack.

www.aajtak.inAugust 28, 12:16

Jaisalmeri Allu Chana Recipe: Preparing Yogurt-Based Chickpea and Potato Curry Without Onion or Garlic

Jaisalmer, known as the Golden City of Rajasthan, is on the list of must-visit places for travel enthusiasts. This historic city in Rajasthan attracts people from all over the world with its beauty, crafted from golden sand and yellow sandstone. Furthermore, the local cuisine of Jaisalmer is so delicious that it inspires the desire to try something new.

The yogurt-based chickpea and potato curry is especially recommended for lunch. Its flavor is multiplied when served with rice or flatbreads, and preparation does not require much time or effort. Although you have probably tried spicy versions of this dish, Jaisalmer prepares an excellent chickpea and potato curry using yogurt instead of garlic and onion, and after the first taste, you will want to cook it again.

Jaisalmeri Allu Chana Recipe:

Below is the method for preparing Jaisalmer-style chickpea and potato curry.

Ingredients for Jaisalmeri Chana-Allu

To prepare, you must first boil the chickpeas and potatoes. The soaked black chickpeas should be boiled in a multicooker with water and a small amount of salt until four or five whistles are heard. The potatoes are also boiled separately, peeled, and cut into cubes.

Next, you need to prepare the yogurt mixture. In a bowl, mix whisked yogurt with gram flour (besan), turmeric, red pepper powder, and coriander powder. The flour must be thoroughly mixed into the yogurt so that no lumps remain.

After that, prepare the aromatic tempering. Heat ghee or oil in a pan, and fry cumin seeds, sesame seeds, and asafoetida in it. Then add grated ginger and green chili, which are fried for a few seconds. Then reduce the heat to minimum, and gradually pour the yogurt-flour mixture into the pan while stirring constantly.

Next, bring the sauce to a boil. Increase the heat to medium, and stir the mixture constantly until it boils, which prevents the yogurt from curdling. After the sauce boils, add the boiled black chickpeas and chopped potatoes, as well as salt. Cover the dish and simmer over medium heat for 5–7 minutes so that the spices fully penetrate the chickpeas and potatoes.

The final step is adding dried mint. When the dish is well cooked and a light layer of oil begins to appear on the surface, turn off the heat. Finally, sprinkle the dish with crushed dried mint and finely chopped fresh herbs for garnish.