.....From My Palate

North India

Aam Ka Panna

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WARM WEATHER, SCHOOL VACATIONS and MANGO….Do you need any other clues for an Indian Summer ? Yes! I can relate to these three things when I think of summers in India and mangoes are the integral part of it. Mango pickle , aamras, mango chutney, mango-shake, mango kulfi or just plain chilled slices of mango…list is endless and so is the desire to eat this wondrous, yellow and juicy nature’s creation.

Indian Summer is not fun when sun is on blast and there is a frequent power outages. Outside chores can be very exhausting as the body needs proper hydration and nutrients to beat the heat.

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Aam panna is a popular summer drink in north India. It helps to fight summer heat, keeps you hydrated, retains salt and iron in body, good for digestion and is a good source of vitamin C.

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Aam Ka Panna
Author: Bhawana
Ingredients
  • 4 medium-sized green mangoes
  • 1/2 cup Sugar
  • 1/2 tsp. Kala Namak (Black Salt), adjust to taste
  • 1/2 tsp. Cumin Seeds Powder, roasted
  • Green Chillies to taste
  • Few fresh, Mint Leaves
  • Few drops of Oil
  • 1/2 tsp. Cumin Seeds
  • Pinch of Asafoetida
Instructions
  1. Peel and cut mangoes in slices.
  2. Pressure cook mangoes with little water until soft.
  3. When cool, grind the mango pulp with sugar, salt, cumin powder, mint leaves and 2 cups of chilled water.
  4. Add green chillies while grinding for little spice.
  5. Heat few drops of oil in a small pan, add cumin seeds.
  6. When started to splutter, add asafetida.
  7. Mix it in the mango pulp mixture.
  8. Taste it before serving to adjust salt and sourness.
  9. Use lemon Juice for extra tanginess.
  10. Serve chilled aam panna with ice.

Lal Masoor Dal Tadka

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Dal/Lentils are the most commonly found ingredients in any Indian pantry. Different kinds of dal perching in any Indian vegetarian kitchen is a common sight. For vegetarians dals are one of the major source of protein. Dal chawal are the quickest and the easiest recipe ever, still it tastes different in different households. Sometimes I really wonder, how come same ingredients tastes so different in different kitchens. Though the recipe of any dal looks so easy but the imbalance of the ingredient or cooking time can put your dish in jeopardy.

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Lal Masoor Dal Tadka
Author: Bhawana
Ingredients
  • 1 cup Lal Masoor Dal(Split Red Lentil)
  • 2 tbsp. Toor Dal (Yellow Pigeon Pea)
  • 1 tsp turmeric
  • Salt to taste
  • 1 tsp. oil
  • 2 1/2 cups Water
  • Tadka
  • 3 tbsp. Ghee (Clarified Butter)
  • 1 tsp. Jeera (Cumin seeds)
  • 2 pinch of Asafoetida
  • 2-3 medium Tomatoes
  • 1/2 tsp. Garam Masala
  • 4 pods Garlic, finely chopped
  • 1 inch Ginger, chopped
  • 2 Green Chillies, chopped
  • Little bit of Salt
  • 1/4 cup Green Coriander, finely chopped
Instructions
  1. Rinse thoroughly and soak dals for 15 minutes.
  2. Put dal in a pressure cooker with water, turmeric, oil and salt.
  3. Cook on low flame for about 10 minutes.
  4. Check on the consistency of dal according to your choice. Add more water if you like jhol dal.
  5. For tadka, heat ghee in a pan, add jeera when it starts to splutter add asafoetida pd.
  6. Add garlic, ginger and green chillies.
  7. fry for 30 seconds add red chilli pd, little salt and tomatoes.
  8. Cook tomatoes until they become soft and pulpy.
  9. Add garam masala, mix and pour it over simmered dal
  10. Garnish with chopped coriander and serve with rice and masala sliced onion.

Aloo Mangodi Kadhi

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Kadhi chawal is comfort food for me on cold, chilly weather or on a busy tiring day. It’s a food easy to cook, tastes delicious and leftovers are more than welcome for the next day. The cooking time of the kadhi is very crucial for its consistency and taste. It should be creamier rather than watery in consistency. Balance of yogurt and the gram flour are very important for the good results. With the number of posts on kadhi chawal you can very well perceive the temptations for this dish in my household. In this recipe I did add peas in it to tempt my son,  whom I wanted to follow this kadhi-affair in our home.

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Going to Avika’s “My Legume Love Affair – MLLA # 70 ” for April
Thank you, Lisa’s Kitchen and The well seasoned cook

 

Aloo Mangodi Kadhi
Author: Bhawana
Ingredients
  • 2 cups Dahi (Yogurt)
  • 3 tbsp. Besan (Gram Flour)
  • 1/2 cup Moong Dal Mangodi
  • 2 medium Potatoes, cubed
  • 1/2 cup Green Peas
  • 1 tsp. Garlic, chopped
  • 1 tsp.. Ginger, chopped
  • 4 Green Chillies, julienned
  • 1/2 cup Fresh Coriander, finely chopped
  • 2-3 dried Red Chilli
  • Salt to taste
  • 1/2 tsp. Red Chilli Powder
  • 3/4 tsp. Turmeric Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Asafoetida
  • 1/2 tsp. Methi Dana (Fenugreek Seeds)
  • 2 small Tej Patta (Bay Leaves)
  • 2 tbsp. Desi Ghee (Clarified Butter)
  • 2 tbsp. Oil
Instructions
  1. Mix yogurt, gram flour, red Chilli powder, turmeric powder, coriander powder and 2-3 cups of water and whisk it well with no lumps.
  2. Take oil in a deep pan, sauté mangodis on low flame till nice golden color . Keep aside.
  3. In the same pan, add tej patta, methi dana and hing.
  4. When methi dana starts to splutter, mix green Chilli, ginger and garlic.
  5. Cook for 20 seconds and add chopped potatoes and peas.
  6. Add little water, cover and cook for 2-3 minutes.
  7. Now add yogurt mixture in the pan.
  8. Mix well and cook on medium flame until starts boiling .
  9. Add salt and mangodis.
  10. Now lower the flame and simmer it for 30 minutes, while stirring in between.
Before serving –
  1. Heat ghee in a small pan ,add dried red chillies, asafoetida and little red chilli powder for color.
  2. Pour over kadhi and garnished with fresh coriander.
  3. Serve hot with plain rice or chapati with chilli pickle.

Bharwan Baigan/Stuffed Eggplant

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With all due regard to the king of vegetables because of the crown/calyx on the top, ( but for me it was not a crown rather a elves hat) I didn’t have any warm memories to share about this vegetable. I never liked its taste and more than that its appearance after being cooked. Now after a few (or many :-)) years added and getting my sanity, I believe it is a very versatile vegetable and non-vegetarians’ delight due to its meaty texture. Whether a dish is Italian or Indian, eggplant blends with spices and cheese so well and tastes delicious. There is so much to explore and experiment with this vegetable.

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I don’t know how true this story is but Eggplant got its name because it is used to come in only one color – white. Hanging from the plant, they looked like eggs. I find this very interesting but have not sure about its genuineness.

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Sending to the event In my VEG BOX~Onions.
Thank you The Spicy Pear and Citrus Spice UK

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Bharwan Baigan/Stuffed Eggplant
Author: Bhawana
Ingredients
  • 6 small Eggplants
  • 2 medium size Onions, finely chopped
  • 1 tsp. Ginger, grated
  • 1 tsp. Garlic, finely chopped
  • 2 tsp. Dhaniya Powder (Coriander powder)
  • 1/2 tsp. Red Chilli Powder
  • 1/2 tsp. Turmeric Powder
  • 1 1/2 tsp. Saunf Powder (Fennel Seed Powder)
  • 1/2 tsp. Garam Masala Powder
  • 1 tsp. Aamchur (Mango Powder)
  • Salt to your taste
  • 2 tbsp. Vegetable/Olive Oil
  • 2 tbsp. Mustard Oil
Instructions
  1. Wash, dry and make a criss-cross slit halfway through the eggplants from bottom to top.
  2. Be careful not to cut all the way to the end and do not separate in to halves.
  3. Keep in a bowl of cold water and salt to prevent it from turning black.
  4. Take oil in a pan on mediun flame, add chopped onions and sauté until light brown.
  5. Add coriander powder, red chili powder, turmeric powder, fennel seed powder, garam masala powder and salt.
  6. Mix everything together and fry few more seconds.
  7. Let the masala cool down and stuff it in the slits of the eggplant.
  8. Squeeze the slits together so that masala settle down inside.
  9. Take a wide non stick pan, add mustard oil and warm till you can see fumes.
  10. Reduce the flame to low and add stuffed eggplant one by one.
  11. Cover and cook them for 20 minutes.
  12. Keep turning the sides of eggplants in between so that they cook evenly.
  13. Once the eggplant become soft, fry them on high heat for minute.
  14. Serve hot with Jhol Daal (Daal with thin consistency), rice and chapatis.

Paneer Stuffed Kacche Kele Ki Tikki

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Kaccha Kela/Raw Banana/Plantain is visibly related to banana family but is more firmer and require cooking before being used. Plantains are sometimes referred to as “potatoes of the Caribbean” since they taste like potatoes. It’s a good source of potassium. It is high in carbs, is a energy boaster and thus makes it a popular choice for any fasting (vrat/upvas). It is a good starter for any party and serve usually with green chutney or any dip with yogurt.

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Serve hot with green chutney or plain yogurt.

Thank you Anu’s Healthy Kitchen and Prachi’s Veg Kitchen

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Paneer Stuffed Kacche Kele Ki Tikki
Author: Bhawana
Ingredients
  • For Tikkis
  • 4 Raw Bananas
  • 1 tbsp Ginger, finely grated
  • 2 Green chilli, finely chopped
  • 1/4 cup Coriander leaves, finely chopped
  • 1/2 tsp Dhaniya Powder (Coriander Powder)
  • 3/4 tsp Jeera Powder (Roasted Cumin Seeds Powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Anardana Powder (Pomegranate seeds Powder)
  • Salt To Taste (Sendha Namak For Fasting)
  • Oil to shallow fry
  • For the Stuffing
  • 3/4 cup Paneer, grated
  • salt to taste
  • 1/4 tsp ajwain (Carom Seeds)
  • 1/2 tsp Lemon Juice
  • 2 pinches of Sugar
  • 1 tbsp Coriander leaves, finely chopped
  • Salt to taste
Instructions
  1. Boil bananas. Peel them when cool down.
  2. Mash them with hand or a fork.
  3. Add rest of the ingredients, except the oil to the mashed banana and mix it well to make a smooth mixture.
  4. Divide it into equal portions, and make circles of them and keep them aside in a plate.
  5. Mix all the ingredients for the filling and make small balls out of it.
  6. Fill the paneer mixture into the banana balls, and seal the edges neatly.
  7. Flatten it gently to form a tikki.
  8. Refrigerate tikkis for half an hour and they are ready to fry.
  9. Shallow fry, for 2-3 minutes on each side till they are golden brown in color.

Makhane Ki Kheer – Navratri Special

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Happy Ramnavmi to my friends, family and fellow bloggers!

Nine forms of Shakti are worshipped during the Navaratris. The first three days of Navratri are devoted to worship of Durga, the Goddess of power. We worship her in the appearence of Durga Kumari, Ma Parvati And Ma Kali. Fourth, fifth, and sixth days are dedicated to Ma Laxmi, the Goddess of prosperity and peace. Seventh and eighth days are dedicated to Ma Saraswati, the Goddess of knowledge and wisdom.

Give your body and mind a chance to
break out of a pattern and give it a new direction.
Fasting – a gift to an over-burdened
body and an over-indulged mind. – Art of living

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Today’s recipe Makhane ki Kheer is synonym to navratri in my family. Makhane ki kheer is served as dessert everyday for nine days. Makhane/lotus seeds/fox nut are highly beneficial in terms of nutritional value. These seeds are low in saturated fats, sodium and cholesterol and are good source of protein, calcium, magnesium potassium and phosphorus.

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Makhane Ki Kheer – Navratri Special
Author: Bhawana
Ingredients
  • 4 cups Milk
  • 1 1/2 cups Makhane (Lotus Seeds)
  • 3/4 cup Sugar
  • Pinch of Jaiphal Powder (Nutmeg Powder)
  • 2 tbsp. Kishmish (Raisins)
  • 2 tbsp. Almonds, sliced
  • 2 tbsp. Dried Coconut, grated
  • 1/4 tsp. Elaichi Powder (Cardamom Powder)
  • Few strands Kesar (saffron)
  • 1 tsp. ghee
  • Sliced Pistachios for garnishing
Instructions
  1. Heat the ghee in a pan.
  2. Add makhanas and sauté for 2 to 3 minutes till they are crisp and slightly golden.
  3. Remove from the flame and crush them slightly.
  4. Heat the milk in a non-stick pan and when it comes to a boil, add the crushed makhanas.
  5. Simmer till makhanas become soft.
  6. Add sugar, nutmeg powder, cardamom powder, raisins, and half amount of almond and coconut.
  7. Add saffron and cook it till it become thick in consistency.
  8. Serve chilled garnished with pistachios and rest of the almond and coconut.

Moong Dal Halwa

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If you think of a winter wedding, moong dal halwa is a must item in a menu. I still remember big, wide iron skillet with ghee laden moong dal halwa garnished with nuts in all winter weddings in India. Its already spring in US but the winter is still staying strong with its chillness and wind. I take this as a opportunity to make this sweet winter dish Moong Dal Halwa before saying adieu to winter with a promise to meet again.

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Moong dal halwa is a lentil based sweet cooked with generous amount of ghee. it is believed that the halwa keeps the body warm and protects it from the harshness of winter. This is a claasic rajasthani dish which demands lots of patience and strength to sauté the dal on medium low flame stirring continuously whole time.

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Ingredients

  • 2 cups Moong Daal (split yellow lentils)
  • 1 cup Ghee (if u want to make it more rich use 2 cups of Ghee)
  • 1 cup sugar
  • 2 cups water
  • 1/2 tsp Green Cardamom Powder
  • 1/2 cup Khoya
  • 1 cup finely chopped mixed nuts of your choice
  • (I used Almond, Pistachios and Cashew nut)

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Method

  • Wash moong dal thoroughly and soak it in water, overnight.
  •  Grind it to a smooth paste in a food processor.
  •  Heat the ghee in a heavy-bottomed non-stick pan on a medium flame.
  •  Add the moong daal paste to the ghee and mix it well.
  • Cook the moong daal, stirring frequently till it begins to turn golden and release its aroma.(for me it takes almost an hour)
  • In the mean time prepare simple sugar syrup by mixing sugar and water.
  •  Add the khoya and mix well. Cook for another 2-3 minutes.
  •  Now add sugar syrup and cardamom powder. Mix it well.
  •  Cook on a medium flame for another 5-7 minutes, stirring continuously till you can see ghee on the sides of the pan.
  • Add the mixed nut and taste for the sweetness. (Add more sugar and cook for another 5 mins if needed)
  • Garnish with chopped nuts and serve warm.