.....From My Palate

North India

Imarti…Thank You Rak’s Kitchen

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There are some recipes that have kind of invisible force that can push you hard enough in the kitchen and make you to try it. This is one of them. I was not a big fan of Imarti back home in India. I like Jalebis but after such a long time (probably 5 years) looking at pictures of JANGRI in Rak’s kitchen made me homesick. I had no other options so I went ahead and made them. The results were really good, my son repeatedly saying this one word—More. Rk’s recipe is really good and Pictures are making it more easier and simple.
Thank u Rak’s Kitchen for your recipe and making are life sweeter.

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.

Ghiya Chane Ki Dal

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Lauki/Ghiya/Bottle Gourd with chana dal

This dal is easy, quick, light and tastes good with both chapatis and rice. My husband is not very fond of chana dal so I don’t make it that often, but on some lazy days with lot of sunlight this food will make my day.

Ingredients

  • 1 cup Chana Dal
  • 1 cup Ghiya/lauki/Bottle Gourd
  • 1 tsp Ginger-grated or crushed
  • 2 Green chillies-chopped
  • 1/2 tsp Turmeric pd
  • 2 tsp Ghee
  • 3/4 tsp Cumin Seeds
  • Pinch of Hing/Asafetida powder
  • 1/2 tsp Red Chilli Pd
  • 1/2 tsp Amchoor Pd
  • Pinch of Garam Masala PdFinely Chopped Coriander Leaves

Method

  • Wash and soak Chana dal for at least 15 minutes or more.
  • Peel, wash and cut lauki in to small cubes.
  • Pressure cook dal with lauki, turmeric pd, salt, green chillies, ginger and 1 and 1/2 cup of water. Cook it till the dal is soft and done.
  • Heat ghee in a pan, add cumin seeds when they start to crackle, add hing and chilli pd.
  • Add boiled dal in it. Mix it well
  • Add water if needed. give it a boil and add amchoor pd and garam masala.
  • Garnish it with chopped coriander leaves.
  • Serve hot with rice or chapatis.

Gobi Matar Tawa-Fry

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Gobi Matar Tawa-Fry

Its a simple classic dish, cooking time very less, easy to make and tastes really good with chapatis and yogurt. Its one of my handy-dish, which never fails to charm.

Ingredients

  • 1 Cauliflower, chopped in to bite-sized florets
  • 1 1/2 cup Peas, fresh shelled or frozen
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 tsp coriander pd
  • 1/2 tsp turmeric pd
  • 1/2 tsp garam masala
  • 1/2 tsp aamchoor/mango pd
  • 2 green chillies, chopped

Method

  • Heat oil in a flat-bottom pan.
  • Add cumin seeds, when they start to crackle add coriander pd, turmeric pd, garam masala and chopped green chillies.
  • Mix and stir for few seconds and add cauliflower and peas.
  • Add salt and mix it well so that cauliflower and peas are well-coated with the spices.
  • Cook it uncovered on medium-high flame until cauliflower is light brown in color. (this helps cauliflower to stay crunchy).
  • Now add 2 tbsp of water, cover and cook it until they both are cooked.
  • Sprinkle mango pd and chopped coriander leaves at the end before serving
  • Most of the time I make this dish without onion, garlic and tomatoes to get the real taste of vegetables with spices.

Gobi matar is really excited for attending 2 events going on-

WYF: Side Dish Event hosted by Simple Indian Food

Thank you EC and Mahima.

Do You Have A Sweet Tooth !?

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Nariyal Burfi & Pethe Ke Ladoo

I made these sweets on Ashtami/Ramnavmi but due to busy schedule didn’t get time to post the recipes. First one is Pethe ke ladoo and the other is Nariyal Burfi. They both comes out really good this time.(Believe me! I’m not lucky with sweets everytime) I have a sweet tooth, so when I got mail about Methai Mela from Dear Sri I can’t wait, any longer and wanted to share my recipes to make this mela more sweeter.
This one is Nariyal Burfi/Coconut Fudge. This is my favourite Burfi and all the credit for the sweetness and goodness goes to Popular Saffron-Saffron Hut
Her Recipe for coconut burfi is super good. I made this fudge many times but still my squares are not as good as hers. I don’t know why you stopped blogging Saffron I want to thank you, for all your wonderful work.
Do try this sweet it will make the occasion more sweeter.
You will enjoy this fudge in every bite of it.
Thank U Saffron

Now its time for next recipe.
Pethe Ke Ladoo
I’m sure you all must have heard about popular Agra ka Petha. I know Petha itself is so good you can’t even think of doing anything else with it. But back home I used to make these ladoo with my Mom that gave petha altogether a different taste. I’m a Coconut lover so I love anything with coconut.

Ingredients

  • 1 cup Grated Petha (agra ka petha)
  • 1/2 cup Roasted Khoya
  • 1 cup Desiccated Coconut
  • 1/2 tsp Cardamom Pd
  • Tutti frutti and extra D-Coconut for garnishing.

Method

  • Mix above first four ingredients very well.
  • If you find the mixture sticky can add more Coconut or Khoya according to the taste.
  • Once the mixture is smooth make ladoos out of it.
  • Roll the ladoo in the extra D-coconut and give it a color with the garnishing of ur choice.
  • You can use nuts, dried fruits, tutti fruiti or wear ur thinking caps and give me more options.


I love this sweet out of sweet, do let me know what u think of it ?

Thank U Srivalli for hosting Mithai Mela Its a nice timing for my recipes.


Just want to make sure I’m not disappointing You 🙂
Thanks again, Srivalli.

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.

Bharwan Karela

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Bitter Gourd or karela with all the medicinal qualities, is one vegetable that does not get due love and regard from people. Aaj maine karela banaya hai, but I’m not hungry that’s the answer it gets every time. Even I used to have this bitter relationship with this vegetable but now I’ve started liking it, cooking it and sharing it. M (not the junior) loves karelas, so this is must have vegetable in my home.
This is my Mom’s Recipe (what’s new) and I like this Khatta (aam and amchoor) spicy and crunchy swad of this vegetable. And best of all this sabji stays good at least for a week in refrigerator (its like a pickle and store it with used oil) and if going out its good for two days.

Ingredients

  • Karela – 6 Small Karelas(Peeled off upper layer) (Bitter Gourd)
  • Onions – 3 medium (Finally chopped)
  • Kaccha Aam – Half (grated) (keri, Raw Mango)
  • Green Chilli – 2 (Finely chopped)
  • Salt as per taste
  • Coriander Powder – 2 tbsp
  • Red Chili powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Mango Powder – 2 tsp
  • Garam Masala – 1 tsp
  • Fennel seeds Powder – 1 tsp
  • Turmeric Powder – 1 tsp

Method

Slit peeled karelas lengthwise and make space for stuffing by removing seeds from inside. Now sprinkle salt all over them(inside and outside). Keep them aside for at least an hour to drain out all bitter juice from them.

For stuffing – Take oil in a pan and saute onion til light brown in color. Add grated R-Mango and all masalas. Mix well and cook for another 2 minutes. Let it cool down.
(Squeeze out bitter juice from karelas) Stuff the onion masala in to the karelas. (I don’t thread them but if you are not comfortable you can tie them with the thread)

Shallow fry karelas in a flat-bottom pan. Remember changing their sides time to time when they become little darker in color. Once they cooked blot excess oil in paper towel and serve with roti, puri or parantha.

I know this is not one of the most loved recipe but I will like to send it to event- SWC Meals on Wheels hosted by Lakshmi from Taste of Mysore.

Thank U Lakshmi.

Holi Hai!!!!

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Its already Late so without any further delay, I’m posting my recipes for Dear Purva’s event – “Holi Hai !!”

Thank U Purva for hosting this colorful event. Looking forward for colorful round-up.


GUJIYA

For Filling

Ingredients

  • 1 tin Evaporated Milk
  • 1/4 cup Sooji (Semolina )
  • 1/2 cup Sugar
  • 1/4 cup Coconut, grated
  • 2 tbsp Almonds, chopped
  • 2 tbsp Cashew Nuts, chopped
  • 2 tbsp Raisins
  • ¼ tsp Green Cardamom Powder

Method

  • Roast sooji on medium flame till it changes color.
  • Mix in all the other ingredients for the filling.
  • Cook on medium / slow flame, stirring occasionally, till the mixture is dry.

For Dough

Ingredients

  • 1 cup Maida (All-Purpose Flour)
  • 4 tbsp Oil
  • Oil for frying
  • Water

Method

  • Rub oil into maida. Add water and make into stiff dough.
  • Knead the dough till pliable. Keep aside covered for 10-15 minutes.
  • Knead dough once again. Divide the dough in to small balls.
  • Roll each ball into a flat round like a thin puri.
  • Place one tbsp of the filling. Fold over and shape into gujiya sealing the edges with little water.
  • Deep fry in hot oil till golden brown.

TIP-To seal, you can use gujiya mould or press with ends of a fork or simply twist with hand.


CHIVDA

Ingredients

  • 2 cups Thin Poha
  • Roasted – Peanuts, Almonds, Cashew nuts, Coconut slices, Pinenuts
  • Raisins (all nuts- to taste)
  • 1/2 tsp Mustard seeds
  • Few Curry Leaves
  • 1/2 tsp Haldi (Turmeric Powder)
  • 1 1/2 tsp Sugar
  • Amchoor Pd/salt/Kala Namak (to taste)
  • 2 tbsp Oil
  • Oil to fry
  • Red chili/green chilies – to taste

Method

  • Fry poha in a hot oil (It will puff as soon as you put it in a oil). Be careful as it splutter lot of oil.
  • Keep it aside to cool down.
  • Heat oil in a pan, add mustard seeds. when it start to crackle add curry leaves, turmeric pd, chilies.
  • Add all the nuts, sugar, salt, amchoor pd and kalanamak.
  • Add fried poha and mix it well.
  • When poha is all even colored taste it and add what ever is needed.
  • Crispy Crunchy snack is ready.

This recipe goes to Event- Lets go nuts with almonds hosted by Tasty Treats <
Thank you.

My Holi 2009

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.