Mirchi Ka Salaan

I always had fond memories of the gravy/curry that was served on the side with biryanis at restaurants in Mumbai. It was a nice tangy and spicy gravy that went very well with biryanis.

When I started to explore about food - I educated myself with the name - it as called "Mirchi ka salaan" - Mirchi means chilis and hence the heat. 

This salaan was prepared just once a long time ago and then again I made it yesterday when we had a biryani party at a friends place. Yes, her husband cooks some mean biryani and kebabs. The biryani was super tasty with the great aroma of slow cooked spices with the most perfectly cooked chicken and ofcorse the salaan tasted good. We had the most amazing 'quatro leches' (four milk) cake made by another friend. A lot of laughter and jokes and serious talks and moscow mules were the highlight of the evening. 

Its always uplifting to have such friends and I thank the Lord for getting these beautiful souls into our lives. 

Ingredients

10 to 12 long hot peppers
1 medium onion
4 garlic cloves
1/2 inch ginger piece
1/4 cup groundnut
1/4 cup grated coconut
1/8 cup sesame seeds
1 TBS poppy seeds
1/2 tsp fenugreek seeds
1 tsp tamarind paste
1/2 tsp jaggery
2 tsp coriander cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1 to 2 cups water
1/2 tsp mustard seeds
1/2 teaspoon nigella seeds/kalonji
10 curry leaves
2 dried red chillis
3 tablespoons oil
salt to taste

Method

Wash the hot peppers and cut them into two pieces right in the middle. You can remove the seeds and the veins if you do not want the salaan to be extra hot. Leave it to dry out on a paper towel.
Heat a kadhai (I used an earthen pot to cook this salaan) and then add the groundnuts. Let them roast and let the color change to a reddish tinge - you will get a nice nutty aroma. Remove it onto a plate. Now add the sesame seeds and let them change their color - this will be quick as the kadhai is hot. Remove onto the same plate as the nuts. Now add the poppy seeds and roast for 2 minutes. Do the same thing with the fenugreek seeds.  Remove to the same plate. Roast the grated coconut and get a nice reddish brown color on them. Add this to the plate too.
Now add 1 tablespoon oil to the kadhai. When it gets hot, add the garlic and immediately add the onions and the ginger. Saute till the onions get a nice golden brown color. Remove it onto the same plate as the nuts and the seeds. Let it cool and then grind to a fine paste. Add very little water just to east the grinding process.
In the same kadhai add the 2 tablespoons of oil. When it gets hot (really hot) add the chillis and get a nice chaar on their kinds. This would take about 7 to 10 minutes. Remove on a paper towel and let it sit. Sprinkle a pinch of salt on these chillis.
The kadhai will have oil in it. To this add the mustard seeds. Let them splutter and then add the nigella seeds, curry leaves and dried red chillis. When the chillis puff up - add the ground paste and mix well with a light hand. When the mixture has oil seeping from the sides, add the coriander cumin powder, chilli powder, turmeric powder and a little salt. Add a cup of water and mix well. Cover and let the curry boil on medium heat. You will see the oil on top of the curry. Open the lid and add tamarind paste and jaggery. If the curry is too thick, you can add 1/4 cup of water at a time to get the desired consistency. Add the fried chillis and check for salt. Cover and let the curry simmer on medium low heat for 5 minutes. Garnish with chopped coriander leaves and serve hot with biryani. This goes well with plain steamed rice too.

Pyazwali Alu Bhindi (Orka, Onions and Potatoes stirfry)

This is a very simple bhaji to make and very tasty to savor with chappatis and a side of yogurt or even as a simple side wit some comforting dal/chawal.

My 5 year old loves this bhaji and says yummy food whenever we have it on her plate. I have been making this almost once a week for over 9 years now. Thought of sharing it here.

I generally buy Indian Okra called Bhindi from the Indian store close to home. I do not go by pounds or kilos as I generally count about 45 to 50 Okras/bhindis and that makes enough bhaji for the 3 of us for one meal (we eat more vegetables and less chappati or rice)

Ingredients

about 50 bhindis/okra
1 medium onion
2 medium potatoes
1 tsp turmeric powder
2 tsp coriander cumin powder
1/2 tsp red chilli powder
1 tsp amchur powder
2 tablespoons oil
salt to taste

Method

Wash the bhindi and dry them. Chop their ends off and then make 1/2 inch slices. Peel the potatoes and then make cubes equal to the size of the bhindi. Chop the onions roughly.
In a kadhai/wok, add the oil. When it gets hot add the onion, potato and bhindi and coat everything with oil. Cover and let it cook on medium heat for about 5 to 7 minutes. Remove the lid and then stir it to get the vegetables on top to go to the bottom. Cover and cook again for 5 to 7 minutes.
Add the turmeric, salt, coriander cumin powder, chilli powder and amchur powder. Mix everything well with a very light hand. Check if the potatoes and bhindi are cooked - if not then cover and let it cook for another 5 to 7 minutes. If its cooked then no need to cover. Let it saute in the masalas for about 5 more minutes and keep lightly stirring it lightly.
Serve hot with chappatis and yogurt or as a side with the humble dal chawal.

Gobi Palak (Cauliflower in Spinach Gravy)

I always have baby spinach at home. Its something that I add to most of the stuff that is cooked at home. Its a part of dal, omelettes, palak raita, alu palak, corn palak, even the humble alu gobi becomes palak wala alu gobi. I even add pureed spinach to my chappati dough to get palak rotis. Palak Paneer is a favorite - but, paneer is too heavy to be consumed on a regular basis so its like a delicacy enjoyed occasionally.
Potatoes are not loved at our home. If its a part of a vegetable preparation or if it is int eh form of alu paratha then it is fine.
So, the other day I saw I had two huge tubs of baby spinach in my fridge and the only other vegetable there was cauliflower. Since I had a lot of time on hand, I decided to make this dish as it would look lovely and feel like a royal meal. Little Miss A loved it and so did Mr. A. So we have another spinach preparation in our menu cards.

Ingredients

1 caulifower head - it gave me 4 cups florets (i/2 inch pieces)
4 cups spinach
1 onion - finely chopped
1 tomato
9 cloves garlic
1/2 inch ginger piece
2 tablespoons grated coconut
1 black cardamom
3 green cardamoms
4 cloves
1/2 inch cinnamon stick
1 bay leaf
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper
1 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 green chilis (add more or less as per preference)
1/2 cup water
1 tablespoon ghee
1/2 teaspoon oil
salt as per taste

Method

Preheat your oven to 350 degrees Fahrenheit. Wash the cauliflower florets very well. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, 2 gloves of garlic grated and a pinch of salt and toss it all together with 1/2 teaspoon oil. Lay the cauliflower florets on a cookie sheet in a single layer and get them nice and crisp but still still tender in the oven. It should take about 15 to 20 minutes. Once done, remove it from the oven and let it sit.
In the meantime - blanch the spinach in boiling water for 5 minutes and then put it in ice cold water. Drain spinach and get a puree done.
In the same grinder, add the tomato, remaining garlic cloves, ginger, green chilis, green cardamom, cinnamon, cloves, fennel seeds, cumin seeds, black pepper, bay leaf, remaining turmeric powder, grated coconut and grind to a very fine paste.
In a saucepan, add the ghee. When it gets hot, add the chopped onions and fry them till they turn a golden brown. Then add the masala paste and mix well. Let it cook on medium heat till oil starts to leave the sides. Then add the pureed spinach and 1/2 cup water and salt to taste. Mix well and let it all come to a boil - be careful as the mixture has a tendency to splatter. Once it boils, lower the heat to a medium low and add the roasted cauliflower. Gently mix it so that the cauliflower is coated with the spinach mixture.
Serve with tandoori roti, naan or fulkas or even with steamed rice.

Palak ani Dalichi Vatun Amti - Coconut based Dal curry with Spinach

I follow the blog monsoonspice and love all that Sia has to say there. Her writing is wonderful and the person reading it just does not wish to stop. I also like all her pictures - she is an amazing photographer. Her recipes are simple and tasty. 

The other day she posted a dal recipe also called ambat in Konkani - the link for which is here. This is a staple in konkani households. Infact, I cook this dal atleast once a week and I make it with spinach, malabar spinach, dill, fresh fenugreek leaves, red amaranth leaves - I have even used raddish with its leaves in this dal. We love the use of coconut in our cooking - thats the konkani blood in me and my husband speaking.

Her post made me realise that such staple and simple things which are everyday food we savor and eat can also be a part of the blog and they indeed should be there. I thank her for making me realise this.

My palak Amti/Ambat is very similar to how she cooked - except that I grind the onion along with the coconut and chillies. But, this is simple yummy food with steamed rice and poppadoms and the humble lime pickle. We savor this Amti/Ambat with fried fish too. 

Ingredients

2 cups roughly chopped baby spinach
1 cup toor dal
2 cups water
1/4 teaspoon asafoetida
1 medium onion
1/2 teaspoon tamarind paste
2 cloves garlic (optional)
1/2 cup grated coconut
1/2 teaspoon turmeric powder
2 to 3 dried red chillies (I used 2 byadgi and 1 kashmiri) - you can use more if you like
1 tablespoon coriander seeds (akha Dhania)
1 teaspoon mustard seeds
4 to 5 curry leaves
1 tablespoon coconut oil (you can use olive oil, groundnut oil or canola oil too)

Method

Wash the dal well, add 2 cups of water, the asafoetida and turmeric, spinach and a few drops of oil and pressure cook the dal untill 3 whistles. Release the pressure and mash the dal with the back of a spoon and let it stand.
Mix together grated coconut, roughly chopped onion, garlic, dried red cillies, tamarind paste and coriander seeds in a blender, add about 1/4 cup water and blend this mixture to a fine paste. If the mixture becomes too dry and difficult to blend, add 2 tablespoons water at a time and blend again.
In a kadai/saucepan, take the coocnut oil, when it gets hot, add the mustard seeds and let them splutter, now add the curry leaves and let them saute for about 10 second. Now add the dal and the blended spice mixture and mix well. Add salt to taste and let this mixture boil. Once it comes to a boil, lower the heat and let it simmer for about a 15 minutes to half hour.
Serve with boiled white rice and poppadoms. This goes well with hot and soft phulkas too.

Kerala Vegetable Stew

We love having appam with chicken xacuti, mutton curry and egg masala. However, the dish that actually goes along with appam is the amazing and yummy vegetable stew cooked in coconut milk. Its velvety and tasty and the appams just soak up all the coconut milk and you get this divine taste.

Well, I had some leftover appam batter and there was no mutton curry left to lap it up with. Decided to give this vegetable stew a try. It turned out awesome and now this stew is among the other yummies that we are gonna be having at our home with appams 

Ingredients

1 medium onion - thinly sliced
1 inch ginger - julienne
2 medium sized potatoes - cut into 1/2 inch cubes
2 carrots - cut into 1/2 inch pieces
1/2 cup of peas
1 cup green beans - cut into 1/2 inch pieces
4 green chillies - slit lenghtwise
10 to 12 curry leaves
2 cinnamon sticks
4 cloves
2 cardamoms
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1 tablespoon coconut oil - or any other oil of your choice
1 can coconut milk (unsweet)
salt to taste

Method

In a saucepan add the coconut oil. When it gets hot add the cloves, cardamom, black pepper and cinnamon and let it simmer on medium flame till they release their aroma. Now add the curry leaves and the green chillies and let it splutter for a few second. Add the sliced onions and the julienne ginger and mix well on medium high heat. Add 1/2 teaspoon salt and saute this mixture till the onions become transparent. Now add the potatoes, carrots and green beans along with the turmeric and 1/4 cup of water and let the vegetables cook half way. Bring the heat to medium and add the peas and the coconut milk along with salt to taste and let the mixture boil. When it comes to a boil, bring the heat down to a medium low and let it simmer for about 15 minutes. Check if all the veggies are cooked, if not, let the mixture simmer for another 10 minutes.
serve it with appams or even with steamed white rice.

Tindora/Tendli (ivy gourd) and Gajar (carrots) Sukki Bhaji

Ingredients

1 cup tindora (ivy gourd) - cut lenghtwise into 4 pieces
1 cup carrots - cut into the same size as the ivy gourd
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 teaspoons bhaji masala (http://merakitchen.blogspot.com/2012/10/bhaji-masala.html)
1/4 cup dessicated coconut
1/4 teaspoon asafoetida (hing)
1/2 teaspoon sugar
salt as per taste
1 tablespoon oil

Method

In a frying pan add the oil. when it gets hot add the mustard seeds and let it splutter, then add the cumin seeds and in about 10 seconds add the tindora and the carrots and mix well so that each piece of carrot and tindora is coated in oil. Cover and let it cook for about 5 to 7 minutes on medium heat. Now add the sugar, the bhaji masala, the coconut, the asafoetida and salt as per taste and mix well. Cover and cook for about 10 to 15 minutes on medium heat till the tindora and carrots are cooked. serve with hot rotis and yogurt.

You can add more bhaji masala if you like, you can also add some chilli powder if you want to make it more spicy.

Begun Bhaja

Ingredients

1 big eggplant/brinjal (the one used in making bharta)
2 tablespoons mustard seeds
1 tablespoon turmeric powder
1 teaspoon salt
oil for frying

Method

Cut the eggplant in about 1/4 inch rounds. In a spice grinder, mix the salt, turmeric and mustard seeds and make a fine powder. Cover each eggplant slice with the spice powder made. let it sit for about 1/2 hour. In a frying pan, add oil to fill about 1/4 inch. When it gets hot, add eggplant slices one by one, do not overlap them. Fry till they become a nice golden brown on both sides. Drain on a paper towel and they are ready to eat.
If you are conscious about the oil, you can shallow fry them too.
These should be consumed as soon as they are made - if you let them sit after frying, they become soggy.

Authentic Begun Bhaja is fried in mustard oil and the eggplant is just coated with turmeric and salt before frying. Since I was not using mustard oil - I ground mustard seeds and covered the eggplant with it to get the pungent taste of mustard oil.

Mooli Bhaji (with besan)

This is a classic peeth perun bhaji as they call it in Maharastrian cuisine. It simply means vegetables cooked and then smeared with besan/chickpea flour and steamed again.

We make this with capsicum, cauliflower, spring onions and even drumsticks.

Love to eat these bhajis with chappatis with yogurt and slices of cucumber and carrots.

Ingredients

4 medium sized radish / mooli with lots of leaves
1 teaspoon mustard seeds
1 teaspoon cumin/jeera
1 whole dried red chilli
1/4 teaspoon asafoetida/hing
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon dhania jeera powder
4 tablespoons besan/chickpea flour
1 teaspoon jaggery
2 tablespoons oil
salt to taste

Method

Wash the radish very well. Cube the radish into small bite size cubes and keep aside. Trim the leaves and chop them fine.
In a karahi add 1 tablespoon of oil. When it gets hot add the mustard seeds and let them splutter. Then add the cumin and the chilli and let it sizzle for 30 seconds. Now add the cubes radish and the leaves and cover and let it steam on medium heat for about 10 minutes. Remove the lid and add turmeric powder, chilli powder, dhania jeera powder, jaggery and salt and mix well. If there is any water, let it all evaporate. Now add the besan and 1 tablespoon oil and mix well till all the radish cubes and the leaves are coated with besan. Cover and steam it on medium low heat for about 10 to 15 minutes to get the besan cooked.
serve with chappatis, yogurt and cucumber/carrot slices.

Lal Bhaji / Red Amarath Leaves Kholomba (Konkani Sambar)

Ingredients

1 cup toor dal
1 onion - chopped
1 tomato - chopped
1 bunch Red Amaranth leaves
3 teaspoons kholomba masala
1 teaspoon mustard
1 teaspoon cumin/jeera
5 to 6 curry leaves
1/2 teaspoon tamarind concentrate
1 tablespoon oil/ghee
salt to taste



Method

Clean the Red amarath leaves - only leaves and wash them very clean and then roughly chop them. Take the tender stems of the amarath and wash then and cut them into 1/2 inch pieces. Wash and cook the dal along with the amarath stems and 3 cups of water in a pressure cooker upto 3 whistles.
Once the dal is cooked - just mash it with the bottom of a ladle/spoon. To this add the kholamba powder and tamarind pulp.
In a karahi add the oil/ghee. Once it gets hot add the mustard seeds and let them splutter, then add the jeera and the curry leaves. Then add the chopped onions and mix well till they sweat and become transparent. Then add the tomatoes and mix for about 5 minutes. Then add the chopped amarath leaves and mix well and let it cook covered for about 5 to 7 minutes. To this add the dal mixture and bring it to a boil and then lower the heat and let it simmer covered for about 15 minutes. Serve with rice.

Blackened Tilapia/Tiger Shrimps with roasted cauliflower and quinoa salsa

Blackened Tilapia and Salmon have been a favorite with us. Everytime we visit a restaurant that serves fish - this has been once of the most ordered items. Our kiddo also loves this dish and savors every bite. The spices and the color make it very appetizing and the heat is something that an Indian palate will always appreciate - ofcorse the heat can be altered by just adjusting the black pepper powder and the red pepper powder (chilli powder).

since this has been a favorite on the restaurant menus for us - thought of giving it a try at home. searched the net for various recipes - finally mixed and matched from various sites and came up with the spice blend that looked good to my eyes. The end result was good too (",)

Ingredients

Blackening Spice Mix

for
4 tilapia fillets (frozen ones that I had thawed)
10 tiger shrimps

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1/2 tablespoon oregano
1/2 tablespoon rosemary
1/2 tablespoon thyme
1/2 tablespoon black pepper powder
1/2 tablespoon red pepper powder (chilli powder)
1/2 tablespoon cumin powder
1 tablespoon salt
Pam - oil spray

Roasted Cauliflower

1 bunch cauliflower - cut into florets
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon coriander and cumin powder
salt to taste
Pam - oil spray

Quinoa Salsa

1 cup quinoa
1 cup corn kernels (I used frozen) - thawed and steamed
2 cups veg stock
1 avacado - finely chopped
1 tomato - finely chopped
1 white onion - finely chopped
1/2 cup chopped cilantro
1 jalapeno - seeded and devined - finely minced
juice of one lemon
salt to taste

Method

Blackened Tilapia/Tiger Shrimps

Mix all the dry ingredients together in a grinder and blend together till the rosemary, thyme and oregano are a fine powder.
Dab the mixture on the fish fillets and the shrimps and cover and let it marinate for about 45 minutes to an hour.
Pre-heat the oven to 350 F. Line a tray with aluminium foil - spray pam and put the fish and the shrimps on it and bake in the oven for 10 to 15 minutes. Put it on broil for 5 minutes and take it off the oven - cover and let it stand for 5 minutes.
Fish/Shrimps are ready to eat.

Roasted Cauliflower

cut the cauliflower into florets. Clean in running water. Dry well and mix the paprika, turmeric, salt and corainader and cumin powder - cover all the florets in the dry spice mix. Line a baking sheet with aluminium foil and spray Pam - bake it in a 350 F oven for 15 to 20 minutes till cauliflowers are tender yet firm.
Roasted cauliflower is ready.

Quinoa Salsa

Cook the 1 cup quinoa in 2 cups of stock in a microwave. Microwave on high for 4 minutes - then mix it and microwave gain for 4 minutes. Let the quinoa stand for a minute or two - it is done. Add the corn, tomatoes, onions, avacado, jalapeno, lemon juice, cilantro and salt. Mix well and let it stand for about half hour before its ready.

Malabar Spinach Curry - Valichi Bhaji / Mayalu Bhaji

My parents are here and its fun when they visit us especially during the summer months. Well, when Mom is here, then its always authentic Konkai or Maharashtrian food that we ask her to cook for us.

The other day we went to the local Asian market and found some nice Malabar Spinach - its call Mayalu in Marathi and Valichi Bhaji in Konkani. We immediately remembered the nice tasting curry and decided to buy it and have it for dinner. Ofcorse, we added shrimps to the curry. it was yumm.

This is the recipe - as told by Mom.

Ingredients

Malabar Spinach - 1 bunch

1 onion - roughly chopped

1 tomato - roughly chopped

1 cup fresh desiccated coconut

7 to 8 dried red chillies

2 tablespoons coriander seeds (akkha dhnaia)

9 flakes of garlic

pinch of turmeric

salt as per taste

1 teaspoon oil

8 to 9 big shrimps - cut into bite size pieces (optional)

Method

clean the malabar spinach very well and separate the leaves from the long stem. The stem is also used for the curry. Roughly shop the spinach leaves and cut the stems in 1/2 inch pieces - keep the leaves and the stems separate.

The stems have to be cooked in a pressure cooker by adding some water and a pinch of turmeric. Once cooked, keep it aside.

In a blender/mixer - add the coconut, the coriander seeds, the red chillis and the garlic and grind to a fine paste by adding just enough water to get a thick consistency. Keep this mixture aside.

In a karahi add the oil and when it gets hot add the onions and fry till they get transparent. Now add the chopped tomatoes and the spinach leaves and mix well. Add 1/4 cup of water and let the spinach leaves cook through. If you want to add shrimps, you can add it now and let it cook for another 5 minutes.

Once the spinach leaves are cooked through, add the stems and mix well. Then add the coconut masala mixture and add salt to taste and bring this curry to a boil. Add some salt as per taste.

Malabar spinach curry is ready to be served with boiled rice.

Gobi Manchurian

Ingredients

1 full cauliflower - broken into florets
2 onions - cut inot big pieces
1 capsicum - cut into big pieces
4 cloves garlic - finely chopped
1/2 cup tomato ketchup
2 tablespoons soy sauce
2 tablespoons chilli garlic sauce (Sriracha) - you can add more if you want it spicy
1 egg
1/2 cup all purpose flower
salt to taste
1/2 teaspoon pepper
1 cup oil

Method

Clean the cauliflower and cover the florets in some salt and pepper and 1 tablespoon of sriracha. Let it stand for about 15 minutes. Then add these to the egg and then dust it in all purpose flour and fry them till golden brown. Drain them on a paper towel.

Use a wok and add 2 tablespoons of the oil to it. When it gets hot add the garlic and immediately add the onions. When they get transparent add the capsicum. Add the tomato ketchup and the balance sriracha and the soy sauce. Let it cook covered for about 5 minutes. Add the fried cauliflowers to this mixture and mix well. Add salt only if necessary as the ketchup and the sriracha already have salt in it.

Serve hot with noodles or fried rice. Can be served as an appitizer too.

Alu (Batata) Ras Bhaji & Puri

For Bhaji

Ingredients

2 medium sized potatoes - cut into bite size pieces

1 medium onion - finely chopped

2 dried red chillies

1 tomato - chopped OR 4 kokums

1 teaspoon mustard seeds

1 teaspoon cumin seeds

a pinch of asafoetida

2 tablespoons oil

4 cups water

1/2 teaspoon turmeric powder

1 teaspoon kashmiri chilli powder

1/2 teaspoon garam masala

1 teaspoon dhania jeera powder

salt to taste

chopped cilantro for garnish

Method

In a saucepan add oil - when it heats up, add the mustard seeds. When they crackle add the cumin seeds and the dried red chillies. Add the chopped onions and fry till they turn transparent. Then add the tomatoes OR the kokum and add 2 cups of water. Add turmeric, chilli powder, dhania jeera powder, garam masala powder and mix well. Add the chopped potatoes and salt to taste. Close the lid and let the mixture boil. Once it boils - lower the heat and let it simmer for about 20 minutes or till the potatoes are cooked. Add more water if required - this water tastes good with the puris. Garnish with chopped cilantro and serve with puris.

For Puri

Ingredients

1 cup wheat flour

4 teaspoons oil

pinch of salt

water to knead into a hard dough

oil for deep frying

Method

Once the puri dough s knead - let it rest for 15 minutes. Make small round balls and roll into small tortillas - about 4 inches diameter. Deep fry in hot oil till they turn a golden color. A good puri will fluff up.

Sarson ka Saag aur Makke di Roti

The other day when we went to get our groceries - we found some frozen mustard greens. Mom said - chalo lets make it. This has been my moms all time favourite - so, it was fun cooking it for her.

Ingredients

For Saag

1 cup mustard greens - I found frozen mustard greens

1/2 cup spinach leaves - frozen

You can make it with fresh mustard leaves and fresh sipnach too. I took 2:1 ratio

1 onion - roughly chopped

6 cloves of garlic - halved

2 inch ginger piece - roughly chopped

2 tablespoons ghee/clarified butter

1 teaspoon jeera/cumin

2 dried red chillis

3 to 4 cloves garlic - finely chopped

1 onion - finely chopped

2 tablespoons makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)

1 teaspoon red chilli powder

1/2 teaspoon tumeric powder

1 teaspoon dhania jeera powder

1/2 teaspon amchur/dried mango powder

salt to taste

For Makke di Roti

2 cups makke ka atta/maize flour (finely ground cornmeal - the one used to make tortillas)

1/2 teaspoon salt

water to knead atta (hot water makes the dough nice and soft)

Method

For Saag

In a pressure cooker - cook the mustard greens, spinach, roughly chopped onion, halved garlic and chopped ginger and about 1 cup of water for upto 5 whistles. Once the pressure is released - blend the mixture into a coarse paste. Let it sit for sometime.

In a karahi - add the ghee/clarified butter. Once it gets hot add the cumin and the red green chillis. Once they splutter - add the finely chopped garlic. Stir well and then immediately add the finely chopped onions. Be careful not to burn the garlic - else the saag will turn bitter. Fry well till the onions turn golden brown. Then add the turmeric powder, chilli powder, dhania jeera powder, amchur powder and mix well. Then add the maize flour and stir for 2 minutes. Add the blended greens to the karahi and mix well so that the onion and masala mixture is incorporated well with the blended greens. Add salt according to taste. Cover and let it cook on medium flame for about 10 minute. The mixture splutters a lot so be careful to cover the vessel well.

Serve it hot with makke ki roti and a dollap of butter

For Makke di Roti

Mix the makke ka atta/maize flour and salt - add some hot water and knead the dough. Add enough water to make a pliable dough - the dough shoud not be soft. Once the dough is knead - it should be used immediately. Make about 7 to 8 balls. Place a plastic sheet on the platform - I used a ziploc quart freezer bag - Place a dough ball on it and roll with your fingers - pressing the dough to form a disc about 1/8th inch thick. Put some water on your fingers to avoid the dough sticking and breaking. On a heated griddle - put the roti and cook on both sides till brown specks appear. Remove from heat and spread some ghee on top of the roti.

It tastes good with saag, baingan bharta or just with jaggery.

Malai Kofta

Ingredients

For the koftas

2 mashed potatoes

1 cup grated paneer

chopped cilantro

a few golden raisins 

2 teaspoons cornflour/corn starch

salt to taste

oil for frying

For the dry masala

1 star anise

4 cloves

2 green cardamoms

1 inch cinnamon stick

1 teaspoon cumin

For gravy

1 medium size onion - roughly chopped

2 medium size tomatoes - roughly chopped

5 cloves of garlic - roughly chopped

1/2 cup cashews - coarsely ground

1 cup heavy cream

2 tablespoons oil

salt to taste

2 teaspoon chilli powder (you can use more if you wish to make it spicy)

Method

First grind the dry masala - for this dry roast all the dry masala ingredients in a karahi and then grind it to a fin powder. Keep it aside.

To make the koftas - in a deep dish, mash the potatoes, to it add the grated paneer, the chopped cilantro, salt to taste,the golden raisins and the cornflour. Mix all well together. it will form a dough. make small balls out of this mixture - the size of a golf ball. You can deep fry them or shallow fry the koftas till they turn golden brown. Drain them on a paper towel and keep aside.

For the gravy - in a karahi, add 2 tablespoons of oil. When it gets hot, add the onions and the garlic and fry till golden brown. then add the tomatoes and saute till the oil leaves the sides of the pan. To this mixture, add salt, cashews, chilli powder and the dry masala powder and mix well. Let this mixture cool. Then grind it to a fine paste, adding water only if required. This paste has to be thick like gravy.

In the same karahi - add the thick gravy and when it starts to boil, add the heavy cream and stir continuously. When the whole gravy is mixed well and has boiled - add the koftas to it. Cover and let it simmer for 5 minutes. Garnish with chopped cilantro.

Koftas are ready - can be served with rotis, parathas or jeera rice.

Tawa Bhaji

Ingredients

2 big red onions
1 green bell pepper
1 red bell pepper
2 small brinjals
1 medium potato
10 to 12 lady fingers (bhindi)
1 bitter gourd

(all of these cut into 1 inch pieces)

1 cup cauliflower florets
25 to 30 cubes of paneer

1/2 cup oil
salt to taste
2 teaspoons pav bhaji masala

Method

In a karahi - add half the oil and let it heat up. Fry the potatoes till they are cooked through. Remove them from the karahi and drain on a paper towel. Now fry the other veggies one by one except for the onions. Add oil whenever required.
In the remaining oil, fry the onions till they turn transparent. To this add salt and the pav bhaji masala and all the fried vegetables. Mix well and cover and let it simmer on low flame for 5 minutes.
Eat hot with chapatis, naan or just plain

Alu, Gobhi & Capsicum Bhaji

Ingredients

1 cup cauliflower florets

2 medium potatoes - cut into bite size pieces

2 medium capsicums - cut into bite size pieces

2 medium onions - roughly chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

a pinch of asafoetida

1/2 teaspoon fenugreek seed powder

1/4 cup roasted and ground peanut powder (optional)

2 tablespoons oil

salt to taste

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder (can be altered as per need of spice)

1 teaspoon garam masala powder

Method

In a karahi add the oil. When it gets hot add the mustard seeds. When they splutter, turn the heat to medium low and add the cumin, asafoetida and fenugreek powder. To this add the onions and turn the heat to a medium high. Fry the onions till they turn golden brown. Add the turmeric, chilli powder and the garam masala and then add the potatoes and capsicum. Add 1/4 cup of water and cover and cook for 10 minutes. Now add the cauliflower florets and salt and let the vegetables cook on medium low flame till all of them are cooked (It would take 15 to 20 minutes). Once they are cooked, add the groundnut powder and mix well.

Serve hot with Chapatis or Naan.

Bhindi with onions

The other day I was in my class till noon and forgot completely about food while chatting with my students. Did not realise that it was already 1 PM and hubby was home and would be out of his home office any minute asking for food. God! what to do in such short time. Well, came up with this quick bhindi bhaji and there were rotis.

Ingredients

Bhindi / Okra - washed, dried and cut lengthwise
1 medium onion - roughly chopped
2 tablespoons oil
salt to taste
1 teaspoon dhania jeera powder
1 teaspoon paprika powder
1/2 teaspoon turmeric powder
a pinch of amchoor (dry mango powder)

Method

In a karahi add the oil. When it gets hot, add the bhindi and saute it till everything is covered in oil. Cover and let it cook for 5 minutes. Now, add the chopped onions, dhania jeera powder, paprika powder, turmeric powder, amchoor powder and salt. Mix well, cover and let it cook on low medium heat till the bhindi is cooked through. This should take about 10 minutes.
Serve with rotis and curds.

Alu Methi

Ingredients

1 bunch fresh methi - cleaned and chopped roughly
2 medium potatoes - cut into small cubes
1 medium onion - chopped
4 cloved garlic - crsuhed & chopped
2 green chillis - cut lenghtwise
1 teaspoon dhania jeera powder
1 teaspoon jeera/cumin seeds
2 tablespoons oil
a pinch of turmeric - optional
salt to taste

Method

In a karahi add the oil. When it gets hot add the jeera/cumin to it and let it splutter (be careful not to burn it). Then add the chillis and garlic and saute till the smell of roasted garlic comes out. Then add the onions and fry till they turn pinkish brown. To this add the cubed potatoes and turmeric and mix it well. Cover and cook till potatoes are half cooked. Now add the chopped methi to it along with the dhania jeera powder and a little salt. Mix well and cook covered till the potatoes are cooked, but rememeber to stir occassionally else the mixture could stick to the bottom of the karahi. Now add salt if needed and serve hot with chappatis or dal and rice.

Bhindi Masala

Ingredients

1/2 kg bhindi (okra)
2 tomatoes - chopped
1 medium onion - chopped
5 cloves garlic - crushes
1/2 inch ginger - chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhaina jeera powder
1/2 teaspoon amchur powder (dry mango powder)
salt to taste
pinch of jaggery (optional)
5 tablespoons oil

Method

Wash and dry the okra. Slice it vertically and then give another chop in the middle (get 4 pieces of 1 okra/bhindi).
In a kadai add the oil. When it gets hot - fry the okra in it till they are cooked. Remove the okra into a plate lined with a paper towel. In the remaining oil, fry the onions and garlic till the onions turn transparent and pink. Then add the ginger and tomatoes. After 5 minutes, add the chilli powder, turmeric powder and dhania jeera powder and mix well. Fry this mixture for another 5 minutes and then add the jaggery and salt and the fried okra. Mix well and cook covered for 5 minutes on medium low heat.
Garnish with coriander leaves and serve with chappatis.