.....From My Palate

North India

Namkeen Jave and an Award…..

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Namkeen Jave

Jave (as we call it in U.P) is a kind of vermicelli with a difference that, these are Home+Hand made with whole wheat flour mixed with all-purpose flour. My Grandmother, mother and sometimes my aunts also sit and chat in the afternoon while their hands are busy in twisting and making these delicious Jave. It seems really easy when u see them doing it without paying much attention how their fingers are moving, but when I tried then i know its really tricky to make them long and thin like angel hair pasta.
This recipe is really common at my home. When ur in hurry this recipe is really handy.

Ingredients

  • 1 cup Roasted Jave (vermicelli)
  • 1/2 cup peas (add any vegetable of ur choice, but i like it just with peas.)
  • 1 Green Chili, chopped
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Coriander Pd
  • 1 tbsp oil
  • Salt

Method

  • Heat oil in a pan and add cumin seeds. Let them crackle.
  • Add turmeric and coriander pd. Stir for few seconds
  • Add green chilli and peas.
  • Add Jave, salt and 2 1/2 cups of water.
  • Cover it and cook till peas and jave are cooked to Al dante (I want to use the term with our Indian Pasta).
  • There should be no water in it.
  • Serve it with a dash of desi ghee and chat masala.

(I use to add ketchup and Little bit of sugar, and still like it that way)

One more recipe from U.P.

I have two good news to share with my friends.

Thank U PURVA —purvasdaawat for passing me this lovely and my first award “Butterfly Award”. Thank u very much Purva.

The rules of the award are:-
Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs.
So I’m passing this Award to———

Vijaya of http://dailymeals.blogspot.com/
Rashmi of http://delhibelle.blogspot.com/
Sia of http://www.monsoonspice.com/
Priti of http://indiankhanna.blogspot.com/
Deesha of http://vegetableplatter.blogspot.com/
Raj V of http://rakskitchen.blogspot.com/
Hima of http://snackorama.blogspot.com/
Swati of http://chatkhor.blogspot.com/
Sagari of http://indianhomefood.blogspot.com/
Ramya of http://nalapagam.blogspot.com/

CONGRATULATIONS TO ALL.

Now comes the second news……Guess what, I’m going to India yayyyyy……I’m so happy but the sad part is I’m going to miss all delicious recipes, events and above all my friends.

Happy Diwali and very happy new year to all.

Khatti Mitthi Healthy Lauki…..

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Khatti Mitthi Healthy Lauki

Sprouted Moong with Bottle Gourd

Lauki (Bottle Gourd) was a vegetable I hate to eat whenever my mom use to cook it. It was so blend and who cares for nutritional facts at that time.(Now I try my level best so that my son likes eating it)
Few weeks back I invited our friends for dinner. I opened my refrigerator and my shinning bottle gourd sitting there looking at me. I had limited vegetables so i thought lets gave a chance to my few years of experience in cooking. I took out few things which are handy and new recipe for bottle gourd was born. Still i didn’t have a courage to post that recipe in my blog, but thanks to my friend who called me next day and gave me courage to post it in my blog by asking the recipe.

Ingredients

  • 2 cups Lauki (Bottle Gourd), cut in cubes
  • 1 cup sprouted Moong
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 Green Chili, chopped
  • 1 tbsp Oil
  • 1 tsp Jeera (Cumin Seeds)
  • 1 tsp Ginger, chopped
  • 1 tbsp Bisi Bela Bhat Masala
  • 1 tsp Sugar
  • 1 tbsp Lime Juice
  • 1/4 cup Grapes, cut in halves
  • Chopped Coriander Leaves
  • Pinch of Garam Masala
  • Salt to taste

Method

  • Microwave cubed Lauki in some water for six minutes.
  • Heat oil in a pan, add cumin seeds, ginger and green chili.
  • When cumin seeds are done add onion and fry it till it becomes light brown in color.
  • Add tomato and fry till oil separates.
  • Add Bisi Bela Bhat masala & fry it for few seconds and then add sprouted moong.
  • Add little water and let it cook for few minutes.
  • Now its time for Lauki to go in a pan
  • Add 1/2 cup of water (or as needed) & salt. Cover it and cook it till done.
  • When Lauki and Moong is all soft, add grapes, sugar and lime juice.
  • Give it a stir and cook it for a minute.
  • Garnish it with chopped coriander leaves and sprinkle garam masala on top.
  • Serve hot with Chapati or Rice.

Straight from U.P……Aloo Wadi

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Aloo Wadi

Ingredients

  • 2 Big Potatoes, peeled and cut in cubes
  • Dal Wadiya, fried in little oil and crushed in smaller pieces

  • 1 Tomato, chopped
  • 1 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriander Pd
  • 1/2 tsp Haldi
  • 1/2 tsp Garam Masala
  • Pinch of ginger Pd
  • 1 Green Chili Chopped
  • Salt
  • 1/2 cup chopped Coriander Leaves

Method

  • Heat oil in a Pressure Cooker
  • Add cumin seeds.
  • Let it splutter and then add green chili and chopped tomatoes.
  • Let it cook for 2 Mins till u can see oil on sides. (add few spoon of water if needed)
  • Now add all the masalas and stir fry for a min.
  • Mix potatoes in the masala very well and add water. (If u want thick gravy add less water it goes well with puris, but in U.P we prefer Rasse wali Sabji)
  • Cook it till done.
  • Garnish with lots of coriander leaves.
  • Serve Garma Garam Aloo Wadi with Garam Chapati.
My Thaali— Kaddu ki sabji, Aloo wadi, Boondi ka raita and Chapati.

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.

Mix Vegetable Kadhi With Zeera Rice

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Mix Vegetable Kadhi with Zeera Rice

Mix Vegetable Kadhi

Ingredients

  • 1 ½ cup yogurt
  • 3 tbsp besan
  • 1 3/4 cups of water
  • 1 medium onion chopped
  • 5 or 6 curry leaves
  • ½ tsp fenugreek seeds
  • 1 tsp mustard seeds
  • ¼ tsp Hing (asafetida pd)
  • 2 tbsp vegetable oil
  • 1/4 tsp turmeric Pd
  • 1/2 tsp Cayenne Pd
  • 1 tsp coriander powder
  • 1 cup chopped mix vegetables
  • (carrots, potatoes, beans, peas any other veggie of your choice)

Method

  • Mix the yogurt, besan and water and stir until the mixture is smooth. Set aside.
  • Heat the oil in a pan and add mustard seeds, fenugreek seeds, asafetida Pd and curry leaves.
  • When the mustard seeds begin to pop, add the onions and sauté for a minute. A
  • dd turmeric, cayenne and coriander and stir for a minute..
  • Add the vegetables and simmer for 5 minutes, stirring occasionally.
  • Now add the yogurt mixture, give it a boil and cook it till done.
  • Garnish with coriander leaves.
  • Serve hot with Rice.

Jeera Rice

Ingredients

  • 1 cup Basmati rice
  • 2 tsp Jeera (cumin seeds)
  • 3 Whole peppercorns
  • 2 Bay leafs
  • 3 Cloves
  • 2 Cinnamon sticks
  • 1 Onions, sliced
  • 2 tbsp oil
  • Salt to Taste
  • 2 cups water

Method

  • Wash the rice and soak in water for half an hour.
  • Heat oil in a heavy saucepan, add cumin seeds, bay leaf, cloves, cinnamon sticks and peppercorns and fry for a while.
  • Now add onions and fry till nice and brown.
  • When onions are done add rice, salt, water and stir.
  • Cover with a lid and simmer the flame.
  • Cook until the rice is done.
  • Serve jeera rice with Mix vegetable kadhi.

Jhatpat Rasmalai

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Jhatpat Rasmalai

Hi, Hope everybody had a good time on rakshabanbhan. Rakshabandhan is a festival of love, thread & food. When you are here & your brother is in India, it’s not that good but this time it’s special because it was first rakshabandhan of my 6 months old baby.
He had a good time though was not very keen to wear a kurta pyjama, and I try to make it extra special by making queen of sweets RASMALAI.

Jhatpat Rasmalai
Author: Bhawana
Ingredients
  • 1 Tin Haldiram’s Rasgullas
  • 21/2 cups milk
  • 1 cup sugar (acc. To taste)
  • Mixed crushed nut (like almonds, cashews, pistachios)
  • ¼ tsp Cardamom powder
  • Rose essence few drops
  • Saffron few strands
Instructions
  1. Boil milk & sugar, add saffron and cardamom powder and simmer the milk for some time till half of the milk left.
  2. Add mixed nuts and rose essence.
  3. Take out rasgullas from can and squeeze out the syrup (I use two spoons for squeezing)
  4. Drop them in the milk for some time.
  5. Garnish with nuts.
  6. Serve chilled.

Tahari

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Tahari

Tahari is a rice dish popular in north india specifically in Uttar Pradesh.Its a must thing for a lunch every sunday back at home in india.I really have a good childhood memories related to tahari & i still relish it quite a lot.

 

Tahari
Author: Bhawana
Ingredients
  • 1 cup Basmati Rice
  • 1 Potatoes, peeled and cut into 4 pieces
  • few florets of Cauliflower
  • ½ cup Peas
  • ½ cup Carrots, cut in small cubes
  • 3 tbsp Oil
  • 1 tsp Turmeric
  • 1 tsp Ginger Paste
  • 2 cloves Garlic , chopped
  • ½ tsp coriander pd
  • 1 tsp jeera
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garam Masala
  • 3 Bay Leaves
  • 8 Cloves
  • 4 Cardamoms
  • small piece of Cinnamon
  • Salt to taste
Instructions
  1. Heat 3 tbsp of oil in a pan.
  2. Add jeera, ginger paste, garlic bay leaves, cloves, cardamoms, cinnamon .
  3. Fry for a min till u can smell the aroma, add all vegetables & rice , stir fry for few minutes.
  4. When the rice start turning white add turmeric, coriander pd, garam masala, salt ,& chilli pd .
  5. Add 2 & 1/2 cups of water & tomatoes.
  6. Stir once lightly, cook till the rice is done.
  7. Serve hot with buttermilk, pickle, papad & salad.

This is my entry to JFI-August hosted by Sharmi of Neivedyam.
http://neivedyam.blogspot.com/2007/07/jihva-for-ingredients-rice.html

Vrat Ki Thaali – Aloo Matar

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Aloo Matar

Aloo Matar, Boondi Ka Raita, White Pumpkin Bhaaji, Masalewaali Bhindi With Dal Parantha & Salad)

Fasting is done on Monday as it is considered very auspicious to fast for four to five Mondays in the month of Sawan. This fasting is considered equivalent to 16 Monday fast, that is why every body tries to appease Lord Shiva by adulating or meditating these days. Young girls also perform “Gauri puja” to get their dream boy. Every devotee deifies Lord Shiva for one reason or the other.
I am fasting on these auspicious days of Sawan. I cooked food with out onion & garlic on this day. Recipes are very simple & fast to cook.

Vrat Ki Thaali – Aloo Matar
Author: Bhawana
Ingredients
  • 2 medium Potatoes, cubed
  • 1 cup Green Peas
  • 2 Tomatoes, chopped
  • 1 cup Cilantro, chopped
  • ½ tsp Jeera (Cumin Seeds)
  • 1 tsp – Garam Masala
  • 2 tsp Lal Mirchi ( Red Chili) Powder pd (acc. to taste)
  • 1/2 tsp Haldi (Turmeric) Powder
  • 1 tsp Dhaniya (Coriander) Powder
  • 2 1/2 tbsp Oil
  • 1 1/4 cup Water
  • Salt to taste
Instructions
  1. Heat oil and add cumin seeds.
  2. When they spluttered add chopped tomatoes.
  3. Add garam masala, chili powder, turmeric, coriander & salt.
  4. Stir well and fry for a minute Add potatoes & peas.
  5. Pour in water and bring to a boil.
  6. Lower heat, cover the pan and simmer gently for 20 minutes or until the potatoes are done.
  7. Garnish with coriander leaves and serve hot.
TIP
  1. You can use frozen peas also.

Besan Ke Cheelay

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This is also my entry to Summer Express Cooking Event.
Weekend was good; Sunday morning our Breakfast was Cheelay with Green Chutney. This recipe comes from my Mom-in-law.

Besan Ke Cheelay
Author: Bhawana
Ingredients
  • 2 cups Besan
  • 1 large Onion, finely chopped
  • 1 Tomato, small finely chopped
  • 1 Green Chilli, finely chopped
  • Few Coriander leaves, finely chopped
  • 1 tsp Ajwain
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Chat Masala
  • 1 tsp Coriander Powder
  • 1- 1/2 cup Water (for batter)
  • Oil for cooking
  • Salt to taste
Instructions
  1. Mix all the ingredients except water in a big bowl.
  2. Now start adding water in small quantity to make a smooth batter, so that there should be no lumps in it. (I use egg whisk to make it smooth)
  3. Add water till it comes to a thick pouring consistency or like an idly batter.
  4. Heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium.
  5. Put little oil on tawa & spread 1 serving spoonful of batter evenly on it , with the help of a ladle like a thin pancake.
  6. Put some more oil on the top and when it cooked turn it upside down.
  7. Let it be brown & crispy from both sides.
  8. Repeat the same with rest of the batter.
  9. Serve hot with green chutney and chilled lassi or steaming hot ginger tea.