Bathua Saag Recipe

Bathua Saag Recipe --  How to make Bathua Saag Recipe:
February 18 2016
By Sailaja Angara

Bathua, popularly known as Pigweed, is a leafy vegetable mostly available in North India. We get them in South India very rarely and that too in winter season. We get very rarely vegetables like Sarson (Mustard leaves), Knol Khol and bahua in our local markets. Whenever we get them I buy them and make as many as possible recipes with them. This season we are getting bathua leaves abundantly, so I am trying my hand.
This leafy vegetable looks like gongura or sorrel leaves, but tastes differently. Sorrel leaves have sour taste, but bathua does not have any specific taste.
I have to plan ahead to cook bathua saag. We have to discard the leaves from stem.
Preparation Time:  10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Recipe Category: Side Dish
Recipe Cuisine: North India
Serves: 4 people

Ingredients:

• 2 Cups Bathua Leaves
• 1 Large Onion
• 1 Large Tomato
• 1/2 Cup Peas
• 2 tbsp Oil 
• Salt to taste
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• 3 Cloves
• 2" Cinnamon Stick
• 1/2 tsp Mustard Seeds
• 1 Red Chilli

Procedure:

1. Discard bathua leaves from the stem. Wash them thoroughly. Keep aside.
2. Chop onion, tomato.
3. Heat oil in a kadai, add cloves, cinnamon stick, mustard seeds and red chilli. 
4. Add ginger garlic paste and fry for a while. 
   
5. Now add chopped onion, fry till they become translucent. 
6. Add green peas and chopped tomatoes. Fry them till they become soft and mushy.
   
7. Add turmeric powder, salt, red chilli powder, coriander powder and garam masala.
8. Boil water and blanch bathua in it. Let it cool.
   
9. When cooled make a paste of it, just like that of palak puree in palak paneer.
10. Add bathua puree and little water. Allow this to boil for about 2 to 3 minutes. 
    
11. Serve bathua saag with roti, I served it with Jowar Roti.
    

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Tomato Ketchup Recipe -- How to make Tomato Ketchup at home

Hi, Thank you friends and viewers. Today I will post how to make Tomato Ketchup Recipe at home.

Kids' most favourite side dish and is a kinda life saving to fussy eaters to make them eat bread or roti. We get it in abundant quantities in stores but with a lot of preservatives and added colors. Though kids love it very much, giving them so many preservatives and colors make mothers feel guilty. Anytime homemade is safe and we can avoid preservatives and unnatural food to some extent. And it is the right season to make it as we get tomatoes for a cheaper price and the juicy ones also. We can make instant one or we can refrigerate it for three to six months. The only thing we need to do is check it once in a while. Though for a shorter period, we can avoid chemicals to some extent to kids.
I have picked this from my cousin. She learned it in her home science course. She taught my mother and I copied it from her. I have changed a little here and there like removing one ingredient and changing a little bit of process. Sometimes I add all ingredients, pressure cook them, grind them and boil it to thicken. But now I am posting the original version. As this time I have prepared it following the original recipe only. I am making with half kilogram tomatoes only. The quantities given below are for half kilogram only, we can increase accordingly.  Thanks to Kameswari and Sarojini Akkas for the recipe.

Tomato Ketchup Recipe -- How to make Tomato Ketchup at home
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 45 Mins to 1 Hr
Servings: 250 Grams

Ingredients:

• 500 grms or 1/2 kg Tomatoes
• 1 medium Onion
• 6 Big Garlic Cloves
• 2" Ginger
• Salt to taste
• 2 tbsp Sugar
• 1/2 tsp Red Chilli Powder
• 1/2 cup Vinegar
• 5 Cloves
• 2 to 3" Cinnamon Stick
• 5 Cardamom
• 1/2 tsp Cumin Seeds
• 1/2 tsp Pepper Corns

Procedure:

1. Wash tomatoes thoroughly and cut them. Cut onion also, peel the skin of garlic and ginger. Cut ginger into small pieces.
2. Combine tomatoes, onion, garlic and ginger in a pressure cooker. Cook it for two or three whistles.
3. Once it cools completely, grind them into a smooth paste. Sieve it and keep it aside.
4. In a clean white cloth or muslin cloth add cloves, cinnamon stick, cardamom, cumin seeds and pepper corns. Make a bag of it, a spice bag.
5. Heat a thick bottomed vessel, pour the sieved tomato puree, add salt, sugar and vinegar to it.
6. Add red chilli powder and drop the spice bag into it. Let the bag immerse in the puree. (sorry, I could not click adding red chilli powder)
7. Allow this to boil for 45 mins or till the sauce thickens to the desired consistency.
8. Check by dropping it into a plate, if it does not spreads rapidly and also do not oozes water, it is ready and reached the right consistency.
9. Remove it from heat and allow this to cool completely. Store it in a dry and clean jar.
10. Serve tomato ketchup with any snack.

Capsicum Curry Recipe -- How to make Capsicum Curry -- easyvegrecipe

Pesara Punukulu -- How to make Pesara Punukulu Recipe

Pesara Punukulu -- How to make Pesara Punukulu Recipe
By Sailaja Angara
January 28, 2016

All apologies to my followers for not updating the blog regularly. During festival season I was away from home and after coming back from tour fell sick. I was not feeling well and not making any new dishes. Though recovering slowly started preparing some easy and simple dishes now and then. Pesara Punukulu is one among them. So could not take step by step photos for the dish. 
Pesara Punukulu or Moong Dal Fritters are simple and easy tea time snacks. These can be served with any chutney or simple sauce or even can have them as it is. 

Prep Time: 3 Hours & 15 Minutes
Cook Time: 15 Minutes
Yield: 30+ pieces

Ingredients:

• 1 cup of Green Gram/ Moong Dal
• 3 to 4 Green Chillies
• Fist full of Curry Leaves
• 1 Big Onion
• Salt to taste
• Oil for Frying
• 3" inches Ginger

Procedure:

1. Soak green gram for three to four hours.
2. Chop onions, green chillies, curry leaves and ginger.
3. Grind green gram to a smooth batter. Do not add water while grinding. Make thick batter. 
4. Mix all the ingredients except oil with the batter.
5. Heat enough oil for deep frying. 
6. Check the heat of oil by dropping a little bit of batter if it comes up sizzling, then the oil is ready for frying.
7. Take handful of batter and drop small portion of it into hot oil. Be careful while dropping.
8. Do not over crowd the oil. 
9. Fry them in low to medium heat till they turn golden brown color. 
10. In the same way drop as many fritters as can be fried at once.
11. Turn them once in a while and when they turn golden brown color take them onto an absorbent paper.
12. Serve hot pesara punukulu as it is or serve them with sauce.