North Indian – Page 3

Sweet Corn and Cheese Paratha/Parata:

November 4, 2017

Week days are really challenging for moms of school going kids. We must see the nutritional factor as well as the taste. This stuffing is such, it is tasty, nutritious and loved by any kids from tiny tots to teenagers. It has sweet corn, cabbage and cheese.

These three are very tasty and nutritious as well. Sweet corn contains a lot of vitamin B12, Iron, Folic acid and soluble fibre etc.

Cabbage also is rich in vitamins; minerals and it is quite filling as well. In India, the only concern is that it has high pesticide content. So, wash with salt or vinegar solution a couple of times, drain and use.

Now it is cheese. Who doesn’t love cheese? Like all dairy products cheese also provides required calcium to our body and kids need it even more. Usage in limited quantity is always good 😊

Ingredients:

For Chapati dough:

Whole wheat flour- 2 cups

Salt- ½ tsp

Water – as required

Oil – 1 tsp

For stuffing:

Cabbage – 3 table spoons

Sweet Corn – 3 table spoons

Capsicum – ½

Onion – 1 (small)

Oregano or Any pizza seasoning – ½ to 1 tsp

Chopped Garlic – 3 flakes

Red chilli flakes – ½ to 1 tsp

Salt

Turmeric – ½ tsp

Grated cheese – 2 table spoons.

Method:

-Make soft pliable chapati dough by mixing all the above ingredients under chapati. Keep aside.

-Boil corn and drain water.

-Chop garlic, onion, capsicum, cabbage.

-Churn or crush cooked corn, cabbage and capsicum in food processer or veggie chopper.

-Take one wok, add oil, chopped garlic, onion, turmeric and fry for a while.

-Next add crushed veggies, put salt and seasoning. Fry for 2 minutes or until it wilts.

Ribbet collage 1

-Cool and add grated cheese and mix nicely and make small balls.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

-Enjoy this either with ketchup or pickle.

Note:

-Instead of chopped garlic and salt, one can use garlic salt as well.

Besan Laddu:

October 20, 2017

Besan laddu is one of the most popular Indian sweets prepared during the time of Deepavali or Diwali festival. Besan laddu is pretty simple and contains three main ingredients- Gram flour/ Besan, ghee and sugar. These melt in a mouth laddu’s are my family’s favourite.

Ingredients:

Gram flour/ Besan – 3 cups

Sugar – 2 ¼ cups

Ghee – 1 cup

Dry fruits – 1 cup

Cardamom powder – 1 tea spoon

Method:

-Chop dry fruits. I normally use half cup of cashew bits and half cup of slivered Almond bits.

-Dry roast almond and cashew bits and keep aside.

-Powder sugar and keep aside.

-Take one thick bottomed wok, roast Besan in very low temperature.

-When it is a little hot, start adding ghee little by little during the roasting process.

-Don’t add or pour all the ghee at one go. It will not help to roast evenly and it will make muddy consistency, and will affect in even roasting.

– I took exactly 30 minutes over a very small flame.

-When it roasts and after adding all the ghee, mixture becomes very runny and colour will turn into reddish brown.

-At this time your house will filled with roasted flour’s aroma. This is the time you should switch off the gas and leave this mixture to cool completely.

-It will take anywhere between 30 to 40 minutes.

-Now add powdered sugar, cardamom powder and roasted dry fruits and mix everything properly.

-Now start using your hand and mix it once and start making small roundels by taking very little mixture at a time.

-At this time, you will feel that the laddus are a little wet and glossy and shining.

-Arrange these over a clean, dry platter. Because of the wetness, it tends to loosen its shape.

-After some time (one hour) laddu’s will be dry and glossy texture will vanish.

-I usually take these shapeless roundels and once again try to give shape and store it in an airtight container.

Tadka dal- Seasoned lentil :

July 22, 2017

Tadka dal is a simple, nutritious side dish from northern India. Tadka dhal is a blend of a couple of lentils, cooked and seasoned with ghee as well as butter. It is a very good side dish and goes very well either with roti, plain rice, jeera rice or Kashmiri Pulav.

Ingredients:

Toor dal/ Pigeon peas – ½ cup

Masoor dal/Red lentil – ½ cup

Ghee – 1 tbl sp

Cumin – 1tsp

Turmeric – ½ tsp

Onion – 1 small

Garlic – 4 to 5 cloves

Ginger – ½ inch

Tomato – 1 big

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Salt

To Garnish – Chopped coriander, sliced garlic – 3 cloves, butter – ½ tbl sp

Method:

-Wash both the dals, cook with sufficient water.

– Take chopped onion, garlic and ginger in a small mixer jar and make rough paste and keep aside.

– grind tomato as well and keep aside.

-Now take one kadai, put ghee. When it is hot add Cumin then ground onion mixture, turmeric and fry until it is light brown.

-Now add ground tomato and fry this until raw smell vanishes and add Coriander, Cumin and Red chilli powders.

– Add cooked dal, salt and sufficient water. Boil.

-Garnish with chopped coriander leaves.

-Fry chopped garlic in little butter and add this into dal.

Enjoy this Dal with Kashmiri Pulav, plain rice or roti.

Kashmiri Pulav:

July 21, 2017

The Kashmiri Pulav what we see in restaurants have so many fresh fruits and dry fruits and are sweetish in taste as well. But in 2011, when we went to Kashmir, the care taker of our boat house made this wonderful Pulav which he served with tadka dal. That Pulav neither had fresh fruits nor so many dry fruits and it was not that sweet. It had raw yellow fresh dates, coconut chunks, cashew and raisins. My family liked this very much and wanted to note down the recipe to try it out. When I asked for the same.

Our care taker Mahdha kaka was very happy to share his recipe and I want to dedicate this blogpost of mine to this humble man.

here we go for detailed account –

Ingredients:

Basmati rice – 3 cups

Ghee – 150 Gms

Onion – 2 (sliced)

Ginger garlic paste – 1 tbl sp

Shahi jeera- 1 tsp

Bay leaf – 1

Salt

Saffron – 7 -8 strings

Hot milk – ¼ cup

Yellow dates, Raisins, cashew and dry coconut bits – as you wish.

Method:

– At first wash rice, soak for 10 min and drain the water and keep aside.

– Soak saffron in hot milk and keep aside. Slice dates, coconut etc.

– Now take one thick bottomed pan, put little ghee, fry cashew, raisin, coconut slices and dates one by one and keep aside.

– Now fry half of the onion in to dark brown and keep aside.

– Pour remaining ghee, put Shahi jeera, bay leaf then remaining sliced onion and fry for a while.

– When it becomes brown add ginger garlic paste and fry until raw smell vanishes.

– Add drained rice, fry for a while.

– Now add 6 cups of water, salt and cook this rice by closing the lid and keeping it in a simmer.

– When rice is almost done, add soaked saffron with milk, fried onion, dates, raisins and cashew.

– Mix everything and keep it in a fire for little more time until all the water evaporates or until rice is done.

– Enjoy this Kashmiri Pulav with Tadka dal.

Paneer Tikka Biryani:

June 10, 2017

I wanted to try Paneer Tikka Biryani at home from so long. Both my daughters love the Paneer tikka biriyani from Konark Restaurant, Commercial Street. I tried my own method and it turned out to be a hit with my folks and I want to share it with my readers as well.

Let us see how I proceeded –

First thing I did was Marination of paneer. I always prefer 2 hrs or more Marination in the fridge.

Ingredients:

For Marination:

plain curd – 2 to 3 cups (250 grams)

Ginger garlic paste – 1 to 1 ½ table spoon

salt

Red chilli powder – 1 to 1 ½ tsp

Turmeric – 1 tsp

Coriander powder – 2 table spoons

Cumin powder – 1 table spoon

Garam masala powder – 1 ½ tsp

Paneer – 200 grams

Capsicum – 3 ( Red, yellow and green)

Onion – 2 (medium)

For Biryani:

Basmati rice – 3 cups

Onion – 1

Tomato – 2

Ghee – 2 table spoons

Bay leaf – 2

Cardamom – 2

Cinnamon – 1 inch piece

Star anise – 2

Shahi jeera – 1 tsp

Green chilli -2

Chopped Pudina – half cup

Chopped Coriander leaves – half cup

Any Biryani Masala – 1 table spoon

Coconut milk – 1 cup or 1 pack of coconut milk powder.

Method:

For Paneer and veggie Tikka:

-Take one bowl , put curd and all the masalas, salt etc and prepare for marination .

-Chop Capsicum ,onion and paneer into cubes and Drop in . Mix thoroughly and store this in a fridge to marinate at least for 2 hours.

-Take one non stick tawa, place marinated onion, capsicum and paneer chunks and roast both the sides and keep it ready. You can opt an oven or grill as well.

-Retain marinated masala ( with curd) for further use.

Now we would see the Biryani Preperation:

-Wash and Soak rice for 10 minutes, drain.

-Puree 2 tomatoes , by cooking in a little water , cool and grind.

-Slice onion , slit green chillies.Chop pudina and coriander leaves.

-Take one tawa/ rice cooker or pressure cooker. I normally prepare in tawa and pour it into rice cooker for final cooking.

-Put ghee, add whole masalas ( cinnamon, cardamom, shahi jeera, star anise and bay leaves.

-Add onion, green chilli and fry for a while, then tomato puree, left over marinated masala and fry until it leaves oil at sides.

-Now, add pudina and coriander, biryani masala and fry for 2 minutes.

-Next add coconut milk powder, water (4 cups) , adjust salt, add drained rice , tawa roasted veggies, paneer tikka and cook in a simmer or pour into rice cooker and cook further.

-When it is ready, serve with your choice of raita.

Note: Adjust water accordingly , by calculating marinated curd, tomato puree, if you are adding coconut milk, include that as well.

-Normally, how i take is: if i am using Basmati rice : for 1 cup of rice: 2 cups of water + 1 cups extra for veggies to cook. ( Here: 3 cups of Rice: 6 cups of water + 1 cup for veggies)

Methi Dal with Bitter gourd seasoning:

March 1, 2017

I have harvested fresh bitter gourd from my green patch and I wanted to use them as fresh as possible.

So, the result is this dal. If you like methi leaves and bitter gourd, this is a must try dish. It surprisingly tasted really great and pairs really well with hot rice as well as Whole wheat roti.

In this recipe, I did two seasonings. At initial stage of cooking as well as at the end stage.

pic main

Ingredients:

Toor dal – ½ cup

Chana dal /Bengal gram dal – ½ cup

Moong dal/green gram – ½ cup

Tomato – 1

Tamarind paste – ½ teaspoon

Salt

Coriander leaves – to garnish.

For first seasoning:

Oil – 1 table spoon ,Cumin – ½ teaspoon, Hing – ¼ tsp, Crushed garlic -7 to 8,Green chillies – 4 to 5, Curry leaves – 1 spring and Methi leaves – 1 fistful.

For Second seasoning:

Ghee – 1 table spoon, Bitter gourd – 1, red chilli powder – ½ tsp and curry leaves – 1 spring.

Method:

Wash all the three dals and cook. I usually fry Moong dal before washing. If you like to fry, u can do that or use as it is.
Cook this in cooker by adding sufficient water, little turmeric and drop of oil.
Wash bitter gourd, chop this into bite size pieces and mix in little salt and keep aside.
Chop tomatoes, methi leaves, green chillies and coriander leaves.
Now do the first seasoning, take one thick vessel (I usually use clay pot), pour oil, when it is hot, add cumin, hing, crushed garlic, green chillies and curry leaves and fry for a while.
Next add methi leaves and fry until it wilts.

Add tomatoes, while frying add salt and cook till tomato becomes mushy.
Add cooked dal, tamarind paste, required amount of water and boil.
Once again, do the seasoning. Take all the materials under second seasoning.
Heat the ghee, add salted bitter gourd bits and fry until it becomes brown, and Switch off the gas. Add red chilli powder, curry leaves to this hot ghee and pour this seasoning over the dal.
Garnish with coriander leaves.
Enjoy this dal with Rice or Roti.

Kathal Ki Biryani / Raw Jackfruit Biryani:

February 19, 2017

Raw jackfruit is a less known, very healthy, fibre-rich and low glycemic index wholesome vegetable. In our coastal region, we start using jack from its very tender form. We have so many traditional recipes. Apart from that, we even enjoy this one-pot meal, and it is a very good option for tiffin boxes for lunch.

Ingredients:

Basmati Rice – 3 cups

Raw Jack pieces – 1 big bowl.

Ghee – 3 tablespoon

Bay leaf – 1

Shah jeera – ½ teaspoon

Cinnamon – 1” piece

Turmeric powder – 1 teaspoon

Salt

Onion- 2

Green chillies – 3

Ginger garlic paste – 1 tablespoon

Curd – 1 small cup

Shahi Biryani Masala – 1 to 1 ½ tablespoon

Pudina – 10 strings (chopped)

Coriander leaves – 10 strings (chopped)

Method:

-Wash Basmati rice and soak it while preparing other things.

-Chop Young Jack into bite-size pieces by removing the outer skin (thorny part) and inner pith and soak this in a bowl of water.

-Chop onion, slice green chillies, chop Pudina and coriander leaves.

-Before keeping the cooker vessel, drain the soaked rice and chopped jack pieces and keep aside.

-Now, take one cooker vessel and heat the ghee. Put bay leaf, Shahjeera and cinnamon.

-Next, add chopped onion, green chillies, turmeric, salt and fry until it becomes light brown.

jack collage

-Add ginger garlic paste and fry when the onion becomes brown until its raw smell vanishes.

-Next, mix Biryani masala, Curd, and jack pieces until masala coats the Jack pieces.

-Now, add drained rice and fry it for a while. Then, add chopped pudina and coriander.

-Add sufficient water (6 cups) and check for the salt.

-When it starts boiling, close the lid and cook until one whistle; keep it in a simmer for 3 minutes and switch off the gas.

-When pressure relieves, serve this with onion raita.

NOTE: I usually use 2 cups of water for 1 cup of Basmati rice.

Aloo Mungre Ki subzi / Potato and radish pods dry curry:

January 15, 2017

Radish pods are available only in winter and after coming to Bangalore, I tasted this almost ten years back and initially I felt it was very pungent and not for me kind of a flavour. But the foodie in me couldn’t keep quiet and I kept on trying it every season and now it is our favourite too.

I don’t promise that you will like it on your first bite. But when you start getting accustomed to it, you’ll start to like it. Radish pods are known as Mungre in Punjabi language and it is the staple food of Punjab. They usually pair it with potato and make a dry curry and which goes very well with whole wheat roti.

I love Radish pods for their distinct taste. If you pair it with potato, that is it. Pure bliss with hot phulka!!!!

Radish main 1_Fotor

Ingredients:

Potato – 4 to 5

Radish pods – ¼ kg

Mustard oil- 2 table spoon

Refined oil – 1 table spoon

Cumin – 1 teaspoon

Hing – ¼ teaspoon

Salt

Sugar – ½ tsp

Turmeric – ½ teaspoon

Red chilli powder – 1 to 2 teaspoon

Amchur powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Method:

Wash potatoes and dice it. Don’t peel the outer skin.

Boil one cup of water with little salt and Par boil these potato pieces .Potato should cook but pieces should be firm.

Drain water and keep aside.

Wash radish pods and chop this according to your taste. I prefer around 1 inch pieces.

Ribbet collage

Take one tawa; put both the oils, when it is hot add cumin and hing.

Drop chopped radish pods; add all the powders like turmeric, red chilli powder, Garam masala, Amchur powder, salt and sugar.

Mix nicely, add in par boiled and drained potatoes and mix and keep it covered and cook for a while.

Sprinkle 2 teaspoon of water and mix it and keep it covered until all the masalas are absorbed and coated in really well.

Switch off the gas and enjoy with phulka or any roti’s.

Makki di Roti/Maize flour flatbread:

January 11, 2017

Makki Ki roti/Makki di roti is the staple food of Punjab and tastes really good when we pair this with Sarson Ka Saag. Usually Makki Ka roti is made by using maize flour and patted by hand. It is slightly thick and firm in texture. We like our roti to be soft and puffy like regular phulka.

That is the reason I do this by adding whole wheat flour and roll like a regular roti. So, my version is light and soft but has Makki Ka flavour.

roti-main

Ingredient:

Maize flour – 2 cups

Water – 2 cup

Whole wheat flour – to bind

Salt

Ghee – 1 tsp

Method:

-Boil water, put salt, ghee and maize flour and mix by using one spoon.

-Mixture will be sticky so adjust this by adding the required amount of whole wheat flour to make firm dough.

-Keep it covered and keeps aside for 5 to 10 minutes.

roti-collage

– Roll out roti’s like a regular Chapati.

-Keep Dosa tawa on fire, when it is hot, cook both the sides of this roti, and hold the roti over the gas flame.

-when it fluffs, remove and keep it on the plate.

roti-main

-Apply some ghee or butter and serve. Enjoy this roti with Sarson Ka Saag or any other side dish of your choice.

Sarson Ka Saag/ Mustard greens curry:

January 8, 2017

Come January, my veggie vendor will bring mustard greens and Bathua greens. In Kannada, we call Bathua as chakotha and mustard as sasive soppu .Last week I got a bunch from him and I prepared this curry. I love to include seasonal veggies in my cooking and it is a yearly ritual to make Saag at least once in winter.

DSC06005_Fotor

How I make –

Sarson / Mustard greens – 2 bunches

Bathua / chakotha leaves – 2 bunches

Palak/spinach – 2 bunches

Onion – 1

Green chillies – 4

Garlic – 10

Ginger- 1 inch

Maize flour – 1 table spoon

Cumin – ½ teaspoon

Turmeric – ½ teaspoon

Hing- ¼ teaspoon

Butter – 1 table spoon

Salt

Method:

Clean all the greens remove stalks and discard.

sarso-1

Wash and chop the leaves into fine strips and cook this in a vessel by putting half cup of water, little salt, sugar for 10 to 15 minutes.
Take one mixer jar and put sliced onion, crushed ginger; chopped chillies and garlic, dry grind all this into rough paste.
When greens are cool, grind this as well. Don’t make smooth paste. Whip only once or twice, you will get required consistency.

sarso-2

I usually use earthen vessel to cook traditional items. If you have one, you can use it otherwise use normal kadai.
Take vessel, put butter, when it is hot add cumin and hing. Then onion and chilli paste. Fry for a while. Add turmeric and salt. Salt will help to ooze out water from the onion and will retain moisture while frying.

sarso-3

When it is light brown, add maize flour and fry for 2 minutes.
Add one cup of water and mix onion and maize flour mixture. This will look like a paste now.

sarso-4

Add Ground greens and boil, If you feel water is needed you can add water and cook until you get the right consistency, and when it is done , mixture becomes like a mass and surface becomes little glossy.

DSC06027_Fotor

Serve this with Makki Ki Roti or Phulka with little butter.