.....From My Palate

Main Course

Glimpse of my favourite Color……

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I never used to like saag before my marriage. Mom always had a tough time when ever she made (no matter how tempting it sound) Makke ki Roti aur Sarson ka Saag. After Marriage I slowly discovered Vegetables, fruits or matter of fact “everything” I hated all these years. Everything I hated have special likeness in my Hubby’s life. I started with ” I’ll cook it for You” and ended up liking everything I hated before. ( Credit goes to my laziness for not to cook for myself)
Now, Karela, baigun, saag, beans ……….I can eat anything, not just eat I really like them.(Setting a good example for my son ;-)) And my parents are happy too.
Sarson Ka Saag
1 Bunch Sarson (Mustard Green) – Washed
1 Bunch Palak (Spinach) – Washed
1 Big Onion – Finely Chopped
Ginger- Garlic – Finely Chopped
1 Green Chili – Chopped
1 Tomato – Finely chopped
2 tbsp Makki ka Atta
Salt to taste
1/4 tsp Garam Masala
1/2 tsp Turmeric Pd
Red Chili Pd or whole Dried Red Chili – Acc.to taste
1/2 tsp Amchoor Pd
Mix the greens and boil in enough water for 3-5 minutes. (Try not to cover while boiling to retain green color ) Let it cool down for some time before grinding it in to smooth paste.
Heat oil/ghee/butter in a pan and add ginger-garlic, green chili and onion. Fry onion until soft and then add makki ka atta.
Fry it at least for a minute on medium flame and add tomato and rest of the masalas. Mix it well and fry till the oil separates from the gravy. Now its time to add pureed greens, mix it well and add water if needed. Cook it for 15-20 minutes on low flame. Mix Amchoor pd and serve garma garm with makki ki roti, gur, mirchi ka achar and mint raita.
I garnished it with ginger and cubes of butter.
This recipe goes to Food In Colours started by Sunshinemom and hosted by Sweatha of Curry Leaf FIC-Favourite this month.

My fav. color is green that signifies Life, Nature, Growth and Harmony.

Mera Lucknowi Andaz………

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Ever since I heard about RCI-Lucknow, I wanted to participate in this event. I wanted to represent my state with my fellow blogger. Lucknow cuisine is all about variety, but living in this part of world (U.S) where 2 people is a family, it is not at all motivating to cook this much of food for one time meal. But I totally believe in- If there is a will, there will be a way. So I cooked, I clicked and happily waited for my husband for a big surprise. I lit some candles and ate food in totally Nawabi Style.So here I present My Lucknowi Andaz….-:-)

I made – Bathue Ka Raita, Aloo Wadi, Shahi Paneer, Muglai Chawal, Hari Pyaz Aloo ki Sabji, Ajwain ka Tikona Paratha with Mirchi ka Achar, Aam ka Mitha Achar and Papad.
Lucknowi food is no food without Mango. Dusshari thats the variety very popular in U.P. Last but not least no meal is complete with out Mukhwas (Mouth-Freshener) and most popularly Paan in lucknow.
Let’s start with Bathue Ka Raita and Aloo Wadi –
Bathua in hindi, I searched on net and these are the other names for it.
Common name: Fat Hen, Lamb’s-quarters, Pigweed, Bathua बथुआ (Hindi), Paruppukkirai (Tamil), Chandanbethu (Bengali), Vastukah (Sanskrit), Bathua (Oriya), Kaduoma (Kannada), Pappukura (Telugu), Vastuccira (Malayalam), Chakvit (Konkani)
Bathue Ka Raita
  • 1/2 cup Bathua Blanched and grinded
  • 1 cup Yogurt
  • Salt
  • 1/4 tsp Hing (Asafetida)
  • 1/2tsp Roasted Jeera Pd  (Cumin Seeds)
  • Chat Masala (optional)
  • Red Chili Pd To taste
Method
  • Whisk yogurt until smooth (add water if needed)
  • Mix salt and Bathua.
  • Heat few drops of oil in a very small pan, add cumin seeds.
  • When they start to crackle add hing. Add this in to the yogurt.
  • Serve cold.
Aloo Wadi here I posted it earlier in my post.
Shahi Paneer and Mughlai Chawal
Shahi Paneer
  • 2 cups cubed Paneer
  • 1 big onion Chopped
  • 4 cloves Garlic (Garlic in US is quite big add more in India)
  • 1 green Chili
  • 4 tbsp Crushed Tomatoes or 2 chopped Tomatoes
  • 15 Cashewnuts soaked in 1 cup of milk
  • 1/2tsp Haldi  (turmeric)
  • 1/2tsp Garam masala pd
  • 1/2tsp Kitchen king Masala
  • 1/2tsp Jeera (Cumin seeds)
  • 2 bay leaves
  • salt to taste
  • 3tsp  Oil
Method
  • Heat 2 tsp of oil, add cumin seeds, onions, garlic, chilies and fry until onions are light brown in color.
  • Once it cool down grind it in to smooth paste with tomatoes, cashew nuts and milk.
  • Heat 1 tsp of oil in the same pan, add bay leaves and the tomato paste in the pan.
  • Fry it for some time (add little water if needed) until you can see some oil on the surface.
  • Add all masalas and 1 cup of water.
  • Give it a boil and cook for 8 minutes.
  • Add paneer cubes in it.
  • Cover it and cook it for 2 minutes on low flame.(Keep stirring in between and add more water if the gravy is thicker for your taste)
  • Serve Hot with a garnishing of your choice.
Mughlai Chawal
  • 1 cup Basmati Rice
  • 3/4 cup Sugar
  • Saffron soaked in warm milk
  • Fried Cashewnuts
  • Raisins
  • Dried Cranberries
  • 1/4 cup Coconut Pd
  • 4-5 cloves
  • 2 star aniseeds
  • 1/2 tsp Elachi Pd
  • 1 tbsp Ghee
  • Method
  • Heat ghee in a heavy bottomed pan.
  • Add cloves, star aniseeds, cardamom pd and rice in it.
  • Mix it well and add water and cook until rice is half done.
  • Now add sugar, raisins, cranberries, coconut pd cashew nuts and saffron milk in it.
  • Cover and cook it until rice is fully done.
Hari Pyaaz Aloo Ki Sabji

Hari Pyaaz Aloo Ki Sabji

  • 1 cup Chopped Hari Pyaaz/Scallion
  • 2 Potatoes Cubed
  • 2 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriandar Pd
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Chili Pd, Salt
Method
  • Heat oil In a pan and add cumin seeds.
  • When they start to crackle add all the masalas excluding amchoor pd.
  • Stir it for 20 seconds and add pyaaz and aloo.
  • Mix well, add salt little bit of water, cover and cook until it is done.
  • Serve hot sprinkled with amchoor pd.
Lastly its Mango and Mukhwas.
Mukhwas – Khatta Mittha Dried Aam, Silvered Fennel Seeds, Khatta Khajoor, Coloured Mukhwas and my favourite Aam Papad.

Well its one long post – and it is for RCI-Lucknow Cuisine Event hosted by Dear Lavanya’s Home Cook Recipes and brain child of Lakshmi’s Veggie Cuisine.

Thank You Lavanya, Thank You Lakshmi.

Devi Navratris are starting from tomorrow, So no non-veg, eggs, onion, garlic for 9 days. Happy Navratis to all of you.

Egg Curry With Curried Rice

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I decided to make Egg curry for my husband one evening. Egg curry means left-overs for me. Somehow I’m not able to develop taste for this curry. While I was making it I realised amount of curry is too much for 3 eggs. Then and there I decided to make Curried Rice.
EGG CURRY
Ingredients
  • 5 Boiled Eggs
  • 1 Chopped Onion
  • 3-4 cloves Garlic
  • 1/2 inch piece of ginger
  • 1 green chili (u can add more if want spicy)
  • 1/4 cup Tomato Puree
  • 3 tbsp  yogurt
  • Masala- Turmeric, coriander, roasted jeera pd, chili pd, garam masala, salt
Method
  • Fry Boiled eggs in hot oil until light brown in color. Keep them aside to cool.
  • Grind onion, garlic, ginger and green chilies in to a smooth paste.
  • Heat oil, add onion-garlic paste and fry till golden brown.
  • Add all the masalas fry for sometime and add tomato puree in it.
  • Fry till you can see oil on the edges.
  • Add yogurt mixed in a cup of water (if making curried rice later add 2 cups of water 🙂 ) and boil on a medium flame. (stir in between if necessary)
  • Cut the eggs in to halves (vertically) and add them in to gravy.
  • Simmer it for 5 minutes or until it reached to the thickness of your choice.
  • Garnish egg curry with garam masala and coriander leaves.
  • Serve hot with paratha, roti, naan or rice.
Tip- After mixing yogurt if u see little chunks of it in the gravy or if the gravy is not smooth, Blend it in the blender before adding eggs.

 

CURRIED RICE

Ingredients

  • 1 tbsp oil
  • 1 bay leaf
  • Few cloves and whole black pepper
  • Left over curry
  • 1 cup Rice (soaked in water )
  • 2 cups Water
  • Garnishing of your choice

Method

    • Heat oil in a pan, add bay leaf, cloves and peppers.
    • Add curry and fry it for few seconds.
    • Now add rice and mix it well. Add water and salt (if needed) cover and cook till done.

  • Serve hot with Egg Curry or Curry of your choice.

This recipe is going for Think Spice..Think Pepper.. event hosted by Dear Divya from Dil se..

Thank You Divya, Thank You Sunita-Sunita’s World

Trouble Two…

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Stuffed Dal Dhokli

Once they are “two” kids really become choosy, fussy and stubborn about what they want to eat. My son loves to eat rice but I want him to eat chapati also. This one dish is a full meal for him. He is happy and as a mother I’m happy to.
This recipe is for Stuffed Dal Dhokli and I’m really thankful to “coffee” from The Spice Cafe for sharing this wonderful recipe with us. Her recipe with all those fabulous pictures will really push you towards the kitchen. Rush in and Rush out with Stuffed Dal Dhokli.
THANK YOU, COFFEE.
Link for the recipe– Stuffed Dal Dhokli From The Spice Cafe
My version is just the copy of the original recipe (thank u coffee) but little mild (no chillies) up to the taste of my son.
This post also goes for MBP:Kids Food Event hosted by Dear Trupti of Recipe Centre and brain child of Coffee’s MBP Event
Thank U Trupti and Thank U Coffee.

Matra Kulcha Saath Mai Mango Lassi

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Matra Kulcha Saath Mai Mango Lassi

Matra

Ingredients

  • 1 cup matra (dried yellow peas) soaked in water for 4-5 hours.
  • 2 tbsp oil
  • 1 tsp Roasted cumin seeds Pd
  • 1/2 tsp chilli Pd
  • Salt to taste
  • 1/2 tsp fennel seeds Pd
  • 1/4 tsp Coriander Pd
  • Tamarind chutney or lemon juice
  • Chopped coriandar leaves
  • Chaat masala

Method

  • Pressure cook dried peas until soft but not mushy.
  • Heat oil in a pan, add all masalas and stir it for few seconds.
  • Add boiled Matra and mix it well.(add little bit of water if needed)
  • Add salt and tamarind chutney or lemon juice and cook it for a while.
  • Serve hot with sprinkled chat masala, garnished with chopped coriander leaves and platter of finely chopped onion, cucumber, tomatoes, grated carrot and wedges of lemon.

Kulcha

Ingredients

  • 2 cups of Maida (all-purpose flour)
  • 1tsp of yeast
  • 1 tsp of sugar
  • 2 tbsp of lukewarm water
  • 1/2 cup Yogurt
  • pinch of salt
  • 1 tbsp of oil
  • warm water or milk to knead as needed

Method

  • Mix yeast, sugar and 2 tbsp of water.
  • Keep it aside for 5 minute until frothy.
  • Mix maida, yogurt, salt, oil and yeast mixture.
  • Make a soft and smooth dough with the help of warm water or milk as needed.
  • Keep the dough for 4-5 hours in a warm place.
  • When its fermented, divide the dough in to equal portions and roll it in to thick puris.
  • Place it on greased baking tray and keep it aside covered again for 15 minutes.
  • When the rolled kulches are puffed up a little, brush the top with milk , sprinkle kalonji and bake in pre-heated oven at 275 degree F for 7-8 minutes (until u get brown spot on top).
  • Before serving with Matra fry kulcha with some butter on griddle.
  • Serve Hot and enjoy good food.

Tips

  • Use yeast in cold weather when fermentation is not easy just with yogurt.

Mango Lassi

Ingredients

  • 2 cups yogurt
  • 1 cup mango Puree
  • 1 cup milk
  • 1 cup chilled water
  • 3 tbsp sugar (acc. to taste)
  • pistachios (chopped) for garnishing

Method

  • Mix all the ingredients in a blender very well.
  • Serve chilled this refreshing drink garnished with pistachios on top.

This is my entry for RCI- HARYANA hosting by Simple Indian Food

Thanks for hosting the event.

Good Friends – Choley Bhature

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There is simply all same ingredients while cooking Choley, still the taste is different from hand to hand. My recipe for choley is really simple with no onion. Instead I prefer onion salad while eating (even no garlic while eating choley with bhatures) (Prefer garlic with choley and rice)

CHOLEY

Ingredients

  • 1 cup Kabuli Chana(soaked overnight in water)
  • 1 tsp grated Ginger
  • 2 bay leaves
  • 3 or 4 Cloves
  • 1/2 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder (or to taste)
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Garam masala Pd
  • Salt (to taste)
  • 2 tbsp Oil
  • 2 tbsp tamarind chutney
  • 1/2 cup Tomato puree or 2 medium tomatoes finely chopped

Method

  • Pressure cook the chick peas for some time until they are soft.
  • Heat oil in a pan, add bay leaves, cloves and cumin seeds.
  • When the seeds crackle, add ginger paste and saute for few seconds.
  • Now add tomato puree or chopped tomatoes, saute it for a min. then add all masalas and salt and cook it for another minute.
  • Add the chick peas and 1 cup of water(acc. to taste) mix well and simmer for 20 minutes.
  • When choley looks like cooked add tamarind chutney or lemon juice with finely chopped coriander leaves.
  • Serve hot with Bhatures.
BHATURE

Ingredients

  • 2 cups All purpose flour (Maida)
  • 1 tsp Yeast
  • 1 tsp sugar
  • 2 tbsp water (lukewarm)
  • 1/2 cup Yogurt
  • 2 tbsp Vegetable Oil
  • Salt to taste

Method

  • Mix yeast, sugar and water. Keep it for 5 Min’s for proofing.
  • Mix maida, yogurt, oil , salt and risen yeast very well. Knead the dough with warm water (if needed) until its soft and smooth. Cover and leave in a warm place for 4-5 hours.
  • For Bhature Divide the dough in to equal portions and roll it like a puri (little bigger).
  • Heat heavy bottom pan with oil, slip bhatures in the hot oil (carefully) Deep fry until the bhaturas puffed up and golden brown from both sides.

Serve hot with Choley, boondi raita, aam aur gajar ka aachar and onion salad.

This is my entry for the event “Made For Each Other” by ASVADHA.

Thank u for hosting such a cute event.

Baked Gobi Manchurian

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Baked Gobi Manchurian

  • 1 medium. Cauliflower clean and broken into big florets
  • 1 small piece of Ginger finely chopped
  • 4 pods of Garlic finely chopped
  • 3 tbsp. Corn flour
  • 2tbsp Shan BBQ Mix

For The Sauce:-

  • 1 small Onion chopped
  •  1 small Green Pepper cut in cubes
  •  2tbsp Oil
  •  2tbsp Tomato Sauce
  •  2tbsp Soy Sauce
  •  Salt To Taste.
  •  1tbsp  Corn Flour
  •  Garlic chopped to taste
  •  Ginger Chopped to taste
  •  Spring onions chopped

Method

  • Boil big pot of water with salt, soak florets in boiling water for 5 minutes.

  • Drain, and pat dry on kitchen towel.
  • Mix the remaining ingredients and make a batter little thick in consistency.(mine was little thin by mistake and took lot more time in baking)
  • Mix florets in a batter, and transfer it in a baking dish

  • Bake it in a very hot oven at 400 F for 15 minutes.
  • Turn and toss the florets in between for even baking

  • This is how it looked after baking.

(Frying give that extra taste and crispness but baking gives guilt free eating)

For the Sauce-

  • Heat oil in a stir fry pan and add ginger, garlic, crushed red chili, fry for 30 seconds.
  • Now add onion ,pepper and tomato sauce.
  • Stir fry for 2 minutes. (use water if needed)
  • Add soy sauce, salt & corn flour mixed with a cup of water.
  • Simmer till thick.
  • Add baked Cauliflower & toss till well coated.
  • Serve hot garnished with spring onion.


OOPSS….CAN’T RESIST………..

This Recipe goes to Dear Hima of SnackORama event Sunday Snacks.

Thanks for making our Sundays special and colourful.

The baked Gobi Manchurian also goes to Dear Divya of Dil se to participate in Diet Food Event.

Thanks For Hosting beautiful events.

Makki Ki Roti, Sarsoon Ka Saag

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Makka Ki Roti, Sarsoon Ka Saag

Makki Ki Roti, Sarsoon Ka Saag Khanne Jo Baithi Aayi Mummy Ki Yaad Love You And Miss U Mumma. This used to be our favorite meal during winter.

Sarsoon Ka Saag

Ingredients

  • 1 bunch Sarson greens
  • 1 bunch Spinach
  • 1 Onion
  • 1 Tomato
  • ginger
  • garlic
  • 2 Green Chillies
  • 2 tbsp Ghee
  • 1 tbsp Oil
  • 1/2 tsp Cumin Seeds
  • pinch of Hing
  • 1/2 tsp Garam Masala
  • 1 tbsp Maize Flour
  • 1/2 cup Buttermilk
  • Salt to taste

Method

  • Blanch sarsoon and spinach leaves for sometime and puree it later when cool.
  • Grind onion, ginger, garlic, chillies & tomato in a grinder.
  • Take oil in a pan add cumin seeds, hing and onion paste, fry for 2 minutes.
  • Add pureed green and give it a boil. Can add water if its very thick.
  • When it started boiling, make a paste of maize flour and buttermilk and add in to it. Boil it at least for 10-15 minutes.
  • When ready to serve give a tadka of desi ghee and red chilli and Sprinkle garam masala.
  • Serve garma garam with makke ki roti.

Veg Sushi Rolls

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Veg Sushi Rolls

Ingredients (for 30 pieces)

  • 1 1/2 lbs. Asparagus Spears, trimmed
  • 4 tbsp, Rice Wine Vinegar
  • 1 1/2 tbsp Sugar
  • 1 1/2 tsp salt
  • 4 Cups Cooked Short Grain Rice
  • 6 to 8 Nori Sheets (Toasted Seaweed)
  • 3 tbsp. toasted Sesame Seeds
  • 6 oz. Smoked or baked teriyaki Tofu (cut in to 1/4 inch thick strips)
  • 2 Carrots, shredded

Method

  • Cook Asparagus in pot of salted boiling water for 3 mins. Drain.
  • Mix Vinegar, sugar and salt in bowl.
  • Add to rice and mix well.Place 1 nori sheet shiny side down on bamboo mat or sheet of plastic wrap.
  • Spread 1/2 cup rice , leaving 1/2 inch border along edges.
  • Sprinkle 1 tsp of sesame seeds.
  • Place asparagus just below the center, top with tofu and carrots.
  • Now pull nori over rice, using mat or plastic wrap as a aid, and roll in to tight cylinder.
  • Repeat with any no u want.
  • Chill it up at least for an hour. slice rolls with a sharp knife.
  • Serve with Ginger-Soy Sauce

Mexican Fiesta – Vegetable Bean Burrito

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Vegetable Bean Burrito

Ingredients

  • 1 Packet Whole Wheat Tortillas( I used spinach Tortillas)
  • Lettuce torn in big chunks
  • Tomatoes or ready made Salsa
  • Guacamole
  • Stir Fry Peppers, Onoin, Carrots, Corn
  • Cooked rice with salt and Cilantro
  • Boiled and cooked Beans
  • Cheese Shredded
  • Sour Cream

Method

Warm Tortillas in a skillet

First place some salsa and lettuce in the centre. (I use cabbage but my husband some how miss the presence of lettuce)

Now add Guacamole. (i’ll share the recipe soon)

Add Stir fried vegetables.

Than add rice and beans.
I use kidney beans. Soak and boil the beans. Mash it little Take some olive oil in a pan, add chopped garlic/ ginger and add beans with 2 tbsp of water Season it with salt and pepper. Add chipotle sause or any hot sause for extra kick.

Lastly add cheese and sour cream(Oh! i didn’t have that time)
First Fold the bottom of the tortilla up, than fold one side over (make sure u cover all the filling) and than fold other side in a same way.


Ummm….Burrito is ready to Serve.