Category: North Indian Recipes

Pyaaz ki Kachori

I became a huge fan of these Pyaaz ki Kachori, when I visited Jaipur almost a decade ago and stopped by Rawat’s…. These Kachoris were crisp on the outside and perfectly moist within..and such a burst of flavour with every mouthful! Can’t remember how many I must’ve eaten back then!! 😬 

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They were always on my mind… I mean I wanted to replicate these forever… And I finally made up my mind that I’d give it a go with whatever flavour I still got in my mouth when I thought of them & obviously..my ever obliging mom asked one of friends for a general idea as to what would go into making these.. My mom’s friend spent a good couple of years in Jaipur very recently and luckily had a fair idea about the ingredients! Lucky me! 😇

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That’s what they looked like from inside…although I didn’t make very large ones..we loved the overall flavour & they did come pretty close to original Rawat’s famous Pyaaz ki Kachori. It’s pretty easy and doesn’t need too much prepping!! Let’s get on with the recipe… 

️Yield: 7-8 medium Kachori

Equipment: a large heavy bottom wok, a slotted spatula, a large mixing bowl, measuring cups/ spoons, a blender, some tissues/ absorbent kitchen paper, a small pan

Ingredients:

For the the outer cover:

2 cups APF (Maida)

1 tbsp warm ghee

water as needed

1/2 tsp ajwain (carom seeds)

salt to taste

Method:

Take the flour in a large mixing bowl, add warm ghee and rub the flour with your fingertips for 7-8 mins, then season with salt & carom seeds. Add adequate water to make a medium stiff dough. Cover it with a damp cloth and set aside.

For the filling:

5 nos medium onions peeled & finely chopped

1 tbsp coriander seeds (dhaniya)

1 tsp jeera seeds (cumin)

1 tsp saunf seeds (fennel)

5-6 nos peppercorns (sabut Kali mirch)

2 nos whole dry red chilly

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chilli paste

salt to taste

1/2 tsp Garam masala 

1/4 tsp turmeric pwd

2 tsp oil

1 pinch sugar

2 tbsp chopped coriander leaves

1/2 tsp amchur pwd (dry mango pwd)

For Frying:

oil as required.

Method:

Heat a pan & dry roast coriander seeds, fennel seeds, peppercorns, cumin seeds & whole dry red hollies for 5-6 mins. Turn off heat the heat and let them cool for a few mins. Next, grind these coarsely in a blender. Set aside.

Heat oil in the same pan, add chopped onions & a pinch of sugar and sauté till they turn a bit brown. Next add the fresh spice pwd, turmeric pwd and give them a mix. Also add the ginger, garlic & green chilli pastes and sauté for 3-4 mins. Let the oil separate from the spices…it will take about 4-5 mins. Season with salt & add the Garam masala. Cook for another 5 mins. Add amchur pwd and chopped coriander leaves. Stir and turn off the heat and set it aside.

Assembling:

Knead the dough once again and make small balls of equal size. Flatten each out with your fingers and your palm or rolling pin. The diameter can about 3″ or less & thickness should be a little more than that of a puri. Then add a tbsp or so of the filling and close the ball well so that the filling doesn’t come out while frying.

Now, heat oil in a large, heavy bottomed wok. Once it’s enough, drop 2-3 Kachoris in the oil and fry well from both side until they turn a rich golden colour. Drain well on a tissue paper/ absorbent kitchen paper. That’s it! Done 😉 I served these hot with some fried green chillies & imli ki khatti meethi chutney 👌👌😀

Pyaaz ki Kachori

The filling, if kept in the refrigerator can last for 2-3 days. Hope you enjoy these soon!

Love,

Shreya 💞

Zaffrani Phirni

Zaffrani Phirni or Kesari Phirni …whatever you like calling it…the fact remains that it tastes delectable…so soft and flavourful 😀 

There is no real reason as to why I love this dessert which is so loved by everyone around me… Phirni is just something that I have eaten since I was a kid and it’s a familiar, comforting flavour. The aromas of milk being reduced with some cardamom and kesar / zaffran or saffron along with the soft texture of ground rice with a generous scattering of nuts is just too good to resist!

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I guess this is one such dessert with is almost common across all cultures in India…‘dudhpak‘ in Gujarat, ‘payesh‘ in Bengal, ‘payasamm‘ in South India… ‘Kheer‘ in the North 😬 and ‘Phirni‘ particularly in the Punjab! Almost like ‘kheer’ but the texture and consistency of ‘phirni’ is different, more thick and sets well once chilled! That’s how it’s served, chilled in little earthen bowls. I believe, the earthenware somehow enhances the flavour of the ‘Phirni

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I have been making this from the last 2-3 years and it always tastes great! Being a pretty straightforward recipe, there isn’t much prepping to do here…(But have used my mom’s tip for making it nice and thick)**. This is perfect to serve to your guests, or enjoy it like I do, making it with love for me & my dessert loving hubby 😘

Yield: 4-6 if you are using smaller earthenware bowl

Equipments: a large heavy bottomed pan, a grinder / blender, measuring cups /spoons.

Ingredients:

500 ml milk (I used 3% fat Amul milk)

1 tsp green cardamom pwd (Chotti elaichi)

12-14 strands of saffron /kesar soaked in 3 tbsp of warm milk for 15 mins

6 tbsp dry rice coarsely ground in the blender without any water

1/2 cup water @ room temp

7 tbsp sugar (adjust as per your taste)

2 tsp rice flour dissolved in 2 tbsp of warm milk (thickens the phirni)**

7-8 nos slivered pistachios to garnish

a few strands of saffron /kesar to garnish

Method:

Boil milk in a large, heavy bottomed pan, once boiled, lower the heat. To this, add the soaked saffron /kesar & green cardamom pwd. Stir well. Now take 1/2 cup of water and mix the coarsely ground rice to it and mix well so that there aren’t lumps. Add this mixture to the boiled milk and stir well.

Cook for 5 mins and stir continuously as it cooks. Next, add the rice flour and milk mixture and again stir well. It’s crucial that there are no lumps at all. Now add the sugar and mix. Cook for 15 mins on low flame while stirring it continuously. Once done, turn off the gas. Let the ‘phirni‘ sit for 5 mins. Then pour into your serving bowls and garnish with slivers of pistachio and some strands of saffron/ kesar. Refrigerate for 2-3 hours before serving. Tastes best when chilled! 😊

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Now, wasn’t that quick and easy!? You’ll love it 👍

Love,

Shreya 💖

Adapted from Sanjeev Kapoor’s cookbook Sweet Encounters

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I can‘t resist buying bright, grassy green spinach whenever I go veggie shopping 👌😊 I adore the earthy aroma! And more often than not, I end up making my Dhabewala Palak Paneer (cubes of cottage cheese cooked in a mildly spice spinach gravy) and I like serving it with some kind of rustic Indian flat bread (roti) 😬 hence, my Ajwaini Missi Roti ( carom flavored flat bread made with a mix of flours and some spices)…everything on this platter is served with love and lots of butter!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I don’t really need to explain what’s Palak Paneer to any Indian! It’s a staple in North India but loved by everyone all over 👍 And trust me, you will fall in love with this preparation! It’s mildly spiced, earthy and very versatile! Versatile because one can pair a Palak Paneer with roti, rice, puris or even some dinner rolls!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I haven’t used a complicated recipe here, some everyday ingredients to make a magical Dhaba Style dish. Who doesn’t love the aromas wafting out of a Dhaba 😀 and my Ajwaini Missi Roti is rustic. Very crispy on the outside and perfectly moist and flaky on the inside….obviously with a dollop of butter on everything!! You don’t do a Dhaba style meal with no butter! Everything is “Makhan maarkey!” (meaning…slathered with butter!)  ❤️

It’s fast and really very easy to put together… Let’s have a look at the recipe..

For Palak Paneer
In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
Set aside.
Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric  and chili powder. Mix well.
Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That’s it! Serve piping hot with roti / parathas / rice.

For Ajwaini Missi Roti
In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
Using little water at a time, make a medium – firm dough. Cover the dough and set it aside for 15 minutes.
After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
They should be slightly thick.
Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
Apply extra butter if you like before serving them hot!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves 2-3

A delicious combination of Dhaba Style Palak Paneer paired with some crisp, earthy Ajwaini Missi Roti. A salad on the side and this meal couldn't get any better!!

Ingredients

    Palak Paneer
  • 5-6 bunches of medium sized spinach (cleaned, blanched in unsalted water and drained. Also, it shrinks post cooking so you may adjust the quantity)
  • 250 gms paneer /cottage cheese (cubed! shallow fried with no salt & set aside)
  • 2 nos. medium onion chopped finely
  • 2 nos. medium tomatoes chopped finely
  • 6-7 cloves of garlic
  • 2" piece of ginger
  • 3 nos. green chili
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp. grated paneer /cottage cheese
  • 2 tbsp. fresh cream (I used Amul)
  • 1 tbsp. coriander powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. red chili powder
  • 1/2 tbsp. Garam Masala powder
  • salt to taste
  • a pinch of asafoetida
  • 2 tbsp. oil
  • 1 tbsp. ghee (optional)
  • 1 tsp butter (optional, for garnish)
  • Ajwaini Missi Roti
  • 2 cups whole-wheat flour (Atta)
  • 3/4 cup gram flour (besan)
  • salt to taste
  • 1 1/2 tbsp. carom seeds (Ajwain)
  • 1 tsp chopped green chili
  • 1 tsp chopped coriander leaves
  • 3 tbsp. finely chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp grated ginger
  • 1 tsp ghee for kneading the dough (use oil if you are avoiding ghee)
  • extra ghee or butter for cooking the roti (optional, you can use oil and avoid ghee/ butter)
  • 1/4 cup approx. water (to knead the dough)
  • Extra wheat flour for dusting

Instructions

    Palak Paneer
  1. In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
  2. Set aside.
  3. Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
  4. Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric and chili powder. Mix well.
  5. Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
  6. Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
  7. Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
  8. Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
  9. Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That's it! Serve piping hot with roti / parathas / rice.
  10. Ajwaini Missi Roti
  11. In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
  12. Using little water at a time, make a medium - firm dough. Cover the dough and set it aside for 15 minutes.
  13. After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
  14. They should be slightly thick.
  15. Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
  16. Apply extra butter if you like before serving them hot!

Notes

The dough for the Missi Roti stays fresh in the refrigerator for up to 2 days.

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

In my home, we have these with some onions with a dash of lime!

Love,

Shreya💕

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

Bharwa Baigan – Delicious North Indian Recipe

Honestly…I don’t even like ‘Baigan’ or aubergines / brinjals…whatever you call it in ur part of the world! I avoid it to the core. And so does my hubby! Not a fan at all.. 😵😶😶😶 

But then there is always an exception to the rule.. Bharwa Baigan, being ours!!! And of course the succulent Baigan Bhajja (batter fried aubergine fritters) wow! Drooling already 😛 and it’s again my mom’s recipe, so it’s tried, tested and loved 💕💕

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See, how tempting it looks…coated with a spicy dry rub and has no onion or garlic! A great side dish for your rotis / Parathas or even my pretty Masala Puris …and a glass of Spiced Buttermilk / Chaas! Goes equally well with some steamed rice, dal tadka / dahi kadhi or even our dear humble khichadi 👌👌 trust me, try it once and you will enjoy it thoroughly! Although I use mustard oil to cook these, you can choose to use any oil of your preference, and the taste will still be just divine! It’s rustic, it’s homey….it’s just what a home-cooked meal should be like…comforting 😀

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My mom, and now me..keep it simple and add a few slices of potato too to the same spice mix…it’s the perfect match ..and so quick! Just 30 mins 😛😇😇 now getting on with the recipe… (For a change…you will find some pics of the steps involved here…it’s easy but needs to be shown and seen!)

Yield: serves 2-3

Equipment: a large wok, a sharp knife, a mixing bowl, measuring spoons / cups.

Ingredients:

4-5 nos thin & long purple brinjal (Baigan, refer to the pic below)

2 nos medium potato washed, peeled and sliced (refer to the pic below)

For the dry masala (dry rub):

3 tbsp roasted coriander pwd

2 tbsp roasted cumin pwd

1.5 tbsp red chilli pwd

1 tsp turmeric pwd

1 tsp amchur pwd (dried mango pwd)

a pinch of hing (asafoetida)

1/2 tsp sugar

salt to taste

To cook:

5-6 tbsp mustard oil (use any variant of oil as you prefer)

Method:

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Wash, clean and dry the brinjals, keeping the peel on them, cut them into one inch thick roundels. Slit them from the centre lengthwise but not all the way through and put in some slits inside too. (See the pic above). Also prepare the potatoes as shown in the pic. Prick the potato slices with a knife so that the masala can get absorbed.

In a small plate, mix together all the dry spices and the seasonings. Using a spoon, stuff the prepared and slit brinjals. Coat the potato slices too in the masala mix. (See the pic above)

Keep the stuffed brinjals and potatoes in a mixing bowl. In the meantime, heat oil in the wok, if your using mustard oil, then heat to smoking point and then reduce the flame and let it cool a bit before moving to the next step (if you’re using any other oil, just heat it well), once the oil is ready, add the stuffed brinjals & potatoes into the wok & stir well to coat everything with the oil. Cook uncovered for 5 mins on high flame. Stir again. Slowly the potatoes will begin to crisp up. Cover and cook for 12-14 mins. Open the cover after that and check if the potatoes are cooked which they would have cooked by now. (If the potatoes are a bit undercooked, cover for a few ore mins). The brinjals, you will see that they have cooked perfectly. Give everything a good mix. Garnish with some coriander leaves and serve hot! 😁

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Hope you enjoy these!

Love,

Shreya 💕

Aloo ke Bhature Khatte Chole aur Masala Chaas

My birthday was due in less than a week…I must have been 8-9 yrs old..and I was all excited like any little kid would be about their birthday! 🎂 🍰 🍭🍭🎊🎁 I was never really big on birthday parties and stuff… But I always waited for my mom’s special cooking. She always made such an effort to make us sisters so happy on our birthdays…   💕
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So, coming back to a week before my birthday…my mom asked me like she did every single year….”what do you wish to eat for your birthday dinner!? 😊😊😊😚” (I had so many things in my mind …countless dishes that I absolutely love when I mom makes them! She’s a magician! I don’t mean only while cooking…but everything…she’s got a way to make everything seem so easy for all of us. I guess that’s what all moms do for their family 💓….) ….

I simply said “Chole Bhature”…I didn’t really think. It just popped out of my mouth. She was like..it’s easy! Say something else. But I didn’t. I wanted her to be able to enjoy the evening with me instead of staying in the kitchen prepping for the meal! I wanted her to be there when I cut the cake 😊 …when I opened my presents which she so carefully packed for me! Simply said…I wanted her to have an easy evening and have some fun! I guess I had realised that food didn’t matter to me that evening. The time spent with family did… From that year, if I am spending my birthday with mom, I only ask for one Chole Bhature…it’s become kind of a ritual for me..

So, this last weekend..was looking at some childhood photographs..some from my birthday celebrations and I was thinking about how time flies. And then just like that…the foodie in me craved for some Chole Bhature. But, clearly it was too late to make any. However, the next day didn’t seem so bad after all so soaked some chickpeas, smiling to myself 😉tomorrow would be a good day…

As I didn’t have my mom’s recipe for the Aloo Bhature, one of my favourite variants of Bhature, I called her and quickly noted everything down, deciding alongside to serve some refreshing Masala Chaas to go with my meal 😛😁..lets get started with the recipe!

Yield: serves a meal for 2-3

Equipment: a pressure cooker, a large wok, a large mixing bowl, a slotted spatula, a rolling pin, a rolling board, a few bowls, measuring spoons/cups.

Ingredients for the Khatte Chole: (serves 2-3)

1 cup Chole (garbanzo beans), washed & soaked for 8-9 hrs

1 nos tea bag

salt to taste

1/4 cup tamarind pulp

1/2 tsp turmeric pwd

1/2 tbsp red chilli pwd

2 tbsp ginger garlic paste

1 nos large onion finely chopped

2 tbsp chopped coriander leaves

1tbsp Garam masala

1 tbsp roasted cumin pwd

1/2 tbsp roasted coriander pwd

A pinch of asafoetida (optional)

2 nos sliced green chilly

a pinch of sugar

3 tbsp oil

1/2 tbsp ghee

1/2 tsp lemon juice

1/2 tsp cumin seeds

Method:

Boil the soaked the Chole in the pressure cooker with the tea bag & some salt for about 4-5 whistles. Turn off the gas and wait for the steam to settle on its own accord. Drain the Chole and save the water in which it was boiled for later use. (Tea bag is used only to get a good brown colour, skip it if you’re not comfortable using it, it’s taste won’t alter much)

Next, heat the oil & ghee together in the wok. Once it’s hot enough add the cumin seeds & asafoetida (if using). Let them splutter a bit. Then, add the chopped onions, slit green chillies & ginger garlic paste. Sauté on medium flame until the onions get a light golden colour. Next, add the cumin pwd, coriander pwd, red chilli pwd & turmeric pwd. Sauté until these spices & the onion are cooked well and some oil gets separated from them. Add the drained Chole into the masala base and mix well. Season with salt but carefully as u had seasoned the Chole while boiling it too.try mashing a few of the Chole with the back of the spatula. Add a pinch of sugar.

Next, add the Garam masala into the Chole and sauté again for 5 mins on medium flame. You can adjust the consistency at this point using some of the water that we saved from the pressure cooker and mix well. Also add the tamarind pulp and mix well. Cover and cook for 7-8 mins on low flame. Open the wok after that and add chopped coriander leaves and lemon juice. (I don’t use any ready made Chole masala, however feel free to use some while frying the onions, it’s up to you. Also adjust the amount of tamarind pulp as per your taste, I like the extra punch it gives)  ☺️ serve it piping hot! Tastes great even with my Masala Puris.

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Ingredients for the Aloo ke Bhature: (makes 8-9)

2 cups wholewheat flour

1 cup APF (Maida)

3/4 cup sour curd (I used homemade curd which was a day old)

1/2 tsp baking soda

Salt to taste

1 nos small potato (boiled, peeled & grated)

1 tsp sugar

2 tsp oil + extra to grease the dough

water as needed ( I used about 1/2 a cup)

oil to fry

Method:

Take all the above ingredients in a large mixing bowl except the water. Mix everything well. Using little water at a time, make a medium hard dough. Use some oil to the smoothen the dough. Cover the dough with a wet napkin and let it rest for 2hours. ( even if it rests a little less than 2 hrs, it’s ok)

After resting the dough, just punch it down a bit. Make equal 8-9 balls of the dough. Using a rolling pin, make a round puri / flat bread of diameter approx 4-5″, and thickness should be a bit more than that of the puris/ flat bread. Do the same for the other balls as well. Set aside. Heat oil in a wok, once it hot enough, fry the bhaturas one by one in the oil, careful not to keep the heat too high as it will be undercooked from within. Keep for a min on the first side, when it fluffs up well, turn it over and fry for another 45 secs. That should be enough! Drain them on absorbent kitchen napkins. Serve hot!  😉

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Ingredients for the Masala Chaas : (serves 2-3)

400 gm curd

salt, red chilli pwd, roasted cumin pwd, Himalayan pink salt (kala namak) to taste

2 tbsp chopped coriander leaves

chilled water as required.

Method:

In a large mixing bowl, whisk the curd. Season with the above mentioned spices. Adjust the consistency with some chilled water. Serve immediately or you can keep it refrigerated as well for up to 5-6 hours. 👌😀

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Now that’s what I call a soul-satisfying meal! Don’t you? Try these, you will end up making them often….

Love,

Shreya 💞

Kachi Kairi Bhindi Masala

I am at my wits end on week nights for dinner options!! There are many options..I know, but I don’t like a few..and some aren’t preferred by my hubby. Big surprise! I am sure everyone is confused what to prepare for dinner sometime during the week….😁

Now, Bhindi or Ladyfingers are not particularly one of ‘our‘ favourite veggies. But they are flooding the markets almost all year around and look so bright and grassy green! I can’t resist buying a bunch!👌👌 They are fresh and very healthy. But making a simple sautéed preparation of Bhindis isn’t something either of us enjoy!! Even with some dal, salad or a raita, we can’t have a basic Bhindi ki sabzi. 

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I remember my mom made a delicious, tangy Bhindi Masala during summers..! It’s was lip – smacking and so unlike any other Bhindi ki sabzi I’d ever eaten anywhere…I’d wait for this sabzi back then ❤️ So, last summer, I took this recipe from her and have been making it since whenever Kairis (raw mangoes) are in season. Although, one can make the same dish without the Kairis as well, trust me the taste is still yum!! Let’s check out the recipe.. ☺️

Yield: serves 2 – 3

Equipment: a large wok, a mixing ladle, measuring spoons/cups.

Ingredients:

300 gms bhindi, (washed, dried, slit lengthwise and cut into thin diagonal strips)

7 tbsp oil (there are two stages to cooking, hence need a bit extra oil)

salt to taste

1/2 tbsp red chilli pwd

1/2 tsp haldi pwd

1 tsp each cumin pwd & coriander pwd

2 tsp finely grated raw mango (peels to be discarded before grating)

1 nos onion sliced

2 nos tomatoes chopped

1/2 tsp sugar

Pinch of hing (asafoetida)

1/4 tsp Garam masala

1/2 tsp cumin seeds

some chopped coriander for the garnish

Method:

Heat oil in a wok, once it’s hot enough, shallow fry the strips of bhindi for 6-7 mins. It should have a bright green colour and be half cooked. Remove the half cooked bhindi and set on kitchen paper to absorb the oil. Now, in the remaining oil, add hing and cumin seeds. Once it crackles, add the onion slices and cook until it’s soft and transparent. Now add in the tomatoes with salt, haldi, red chilli pwd, cumin pwd & coriander pwd. Sauté well until the oil separates from the masala. It took me about 5-7 mins for this step.

Next, add the half cooked bhindi and stir well. Cover and cook for 5 mins. Then add the grated raw mango, sugar and Garam masala and mix well. Cook at medium flame for another 8-10 mins. Turn off the flame and garnish with coriander leaves! Done! I served this sabzi with some yellow moong dal, rotis, salad and masala curd. A meal to die for! 👌☺️

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You could easily minus the raw mango and make the same sabzi! It’s still delicious 😚

Love,

Shreya 💗

Chicken Keema Pav

First rains are so beautiful..everything looks fresh..the fragrance of the damp soil is so rustic. Something I savour! 

And you know what else I savour when it rains??! Greasy & spicy, fried food! Or something definitely not vegetarian 😉😁 even delicious Mumbaiyya street-food  makes me so happy! So I decided to indulge myself. It was the weekend, so had enough time to gaze at the rains all day and then head to the kitchen to fix ourselves a truly delicious meal.

I checked my freezer / refrigerator..and found all the necessary fixings for Keema Pav! The slightly healthier option Chicken Keema Pav!! 😀👌 You’d ask why chicken? Because..my hubby dearest avoids red meat ❤️ hence…Chicken Keema with some warm, buttered Pav bread..some chopped onions….a dash of lemon juice over it all and we were in food heaven! Please note that the Pav bread is store bought… ☺️ a little cheat is ok!! And I added a simple ingredient which makes it taste just like the ones we get at the street vendors in Mumbai  😜

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The recipe is pretty straightforward and easy! It was ready in 30 mins flat! That’s the kind cooking I prefer..fast, yummy and no the no fuss kind 😀 Let’s get on with the recipe…

Yield: Serves 2 – 3

Equipment: a wok, a spatula, measuring cups / spoons.

Ingredients:

500 gms minced chicken

1 nos large onion chopped fine

1 nos large green capsicum chopped fine

2 tbsp ginger – garlic – green chilly paste

a pinch of asafoetida

salt to taste

3 tbsp oil

1 tbsp butter

1 tsp red chilly pwd

1 tsp roasted cumin pwd

3/4 tsp coriander pwd

1/2 tsp turmeric pwd

1tbsp Pav Bhaji masala

2 tbsp chopped coriander leaves

2 tsp fresh lemon juice

1/2 tsp Garam Masala pwd

Method:

Heat oil in the wok, add asafoetida. The onions & ginger – garlic – green chilly paste will go in next, sauté until they turn golden. Then add turmeric pwd, red chilly pwd, roasted cumin pwd & coriander pwd. Cook well until the masalas turn slightly brown. Add capsicum and pav bhaji masala now. Cook until the oil separates from the masalas, will take 5-6 mins approx.

Add the minced chicken now. Cook until the moisture evaporates from the chicken, this takes 3-4 mins approx. Then season with salt (season at this stage as the moisture has to evaporate before it combines with the salt). Keep cooking on medium flame until the mince turns a deep brown colour. This takes about 10 mins. Add garam masala, chopped coriander leaves and butter. Add lemon juice  Mix well. That’s it. You are done. Serve hot with warm, buttered Pav bread / dinner rolls and some chopped onions.

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Enjoy! It’s that easy 😇

Love,

Shreya 💗

Pahadi Rajma Masala aur Chawal!

Pahadi Rajma Masala aur Chawal is regular feature in my house. This is my ultimate comfort food. I remember overeating “rajma-chawal” even as a 4 year old kid! 😋😜 I still do…and I call it “dedication”. 

Pahadi Rajma aur Chawal

My hubby and I, we both enjoy it thoroughly and I diligently follow my Mom’s recipe to the ‘T’. It tastes heavenly. It’s just the right blend of creaminess, luxuriously rich curry. The texture is absolutely divine, just like the ones you get in restaurants. Clichéd as it may sound but it actually melts in your mouth!

Pahadi Rajma aur Chawal

Let me tell you while I am at it, this is also one of the quickest recipes’ for cooking Rajma Masala/ Kidney Bean Curry!! I took about 45 minutes to make this as I always do when this is on my menu.

Now that it sounds so good, it has made me drool all over again. I am getting on with the recipe …☺️ a few basic ingredients, a touch here and a stir there and you’ll be kissing your own hands 👏 💕

Pahadi Rajma aur Chawal

Let’s make some lip-smacking, delicious Rajma.

Soak the raw rajma for 6-7 hours in water. Drain and set aside after the stipulated time. Next, purée the onions with ginger, garlic and green chilies.
Heat oil in the pressure cooker, add the in the cumin seeds and let them crackle. Next, add the asafoetida. Stir a bit and add the onion purée.
Cook on medium flame until the purée turns brownish in color. It will leave a bit of oil on sides.
Now add all the dry spices except the salt. Cook for 8-10 minutes on medium flame.
Now, purée the tomatoes and add that to the masala in the pressure cooker.
Keep stirring it and cook until the color darkens to a rich brown and the oil has separated from the sides, it will take 5-7 minutes.
Add the salt to taste & chopped coriander leaves. Stir and add the drained rajma/ kidney beans and mix everything well and sauté for 2-3 minutes.
Add approximately 3 cups of water, add more or less depending on the consistency you desire.
Cover the pressure cooker, set the weight of the cover and cook on sim for the first 5 minutes.
Then bring the flame to medium and wait for the first whistle to blow, again lower the flame to sim and wait for another 5-6 whistles.
Turn off the flame then and wait for the pressure to settle before you open the pressure cooker.
Add the lemon juice right before you serve and garnish it with some chopped fresh coriander.

I usually serve my Pahadi Rajma Masala with some steamed rice, onions and some curd!

Pahadi Rajma Masala aur Chawal!

Prep Time: 7 hours, 10 minutes

Cook Time: 45 minutes

Yield: serves 3-4

Make delicious Pahadi Rajma aur Chawal with my Mom's recipe at home with simple ingredients and pair it with some steamed rice and a simple salad.

Ingredients

  • 2 cups Kashmiri rajma (I used the small dark maroon variety, you can use any variety of kidney beans, even baked beans out of a can)
  • 2 no's large onions peeled and quartered
  • 10-12 cloves of garlic peeled
  • 3" pc of ginger peeled
  • 3 no's medium tomatoes (I used ripe ones as they give a good color to the curry)
  • 3 no's green chilies
  • 2 tbsp. fresh coriander chopped
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • 1 tbsp. roasted cumin pwd
  • 3/4 tbsp. coriander powder
  • 1/2 tbsp. garam masala powder
  • 2 tsp lemon juice
  • 4 tbsp. oil
  • salt to taste
  • a pinch of asafoetida (hing)
  • 1/2 tsp cumin seeds
  • approx. 3 cups of water

Instructions

  1. Soak the raw rajma for 6-7 hours in water. Drain and set aside after the stipulated time.
  2. Next, purée the onions with ginger, garlic and green chilies.
  3. Heat oil in the pressure cooker, add the in the cumin seeds and let them crackle. Next, add the asafoetida.
  4. Stir a bit and add the onion purée.
  5. Cook on medium flame until the purée turns brownish in color. It will leave a bit of oil on sides.
  6. Now add all the dry spices except the salt.
  7. Cook for 8-10 minutes on medium flame.
  8. Now, purée the tomatoes and add that to the masala in the pressure cooker.
  9. Keep stirring it and cook until the color darkens to a rich brown and the oil has separated from the sides, it will take 5-7 minutes.
  10. Add the salt to taste & chopped coriander leaves. Stir and add the drained rajma/ kidney beans and mix everything well and sauté for 2-3 minutes.
  11. Add approximately 3 cups of water, add more or less depending on the consistency you desire.
  12. Cover the pressure cooker, set the weight of the cover and cook on sim for the first 5 minutes.
  13. Then bring the flame to medium and wait for the first whistle to blow, again lower the flame to sim and wait for another 5-6 whistles.
  14. Turn off the flame then and wait for the pressure to settle before you open the pressure cooker.
  15. Add the lemon juice right before you serve and garnish it with some chopped fresh coriander.

Notes

This Rajma curry keeps well in the refrigerator for 2-3 days.

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Pahadi Rajma aur Chawal

P.S. I do not use Rajma Masala spice mix out of a box, never needed to. You can add some as per your preference.

Hope you will enjoy this recipe!

Love,

Shreya 💓

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Pahadi Rajma aur Chawal

RESHMI PANEER ( restaurant style in under 30 mins)

Reshmi Paneer is creamy, spicy, rich and melts in the mouth. What’s even better is that it can made in under 30 mins from start to finish at home!! Tastes just like the ones we get at restaurants! 😀

I love Paneer (Indian Cheese..or Cottage Cheese) it’s absolutely yummy, rich in calcium..hence very healthy!

Besides, being a North Indian, I have grown on palak paneer (cottage cheese with spinach), paneer bhurji (cottage cheese scrambled with veggies and spices) to name a few delectable dishes!

Reshmi Paneer is one such dish…it’s rich, flavourful..mildly spicy. I guess it tasted even better because I used my homemade Aromatic Garam Masala. It bubbled away and the aroma filled my home..it was hard to resist 😉

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The reason why I keep going back to this recipe is because it’s easy to whisk up…uses all the ingredients which are always available at home…takes no herculean efforts..and is ready in no time! Perfect for when you’re running late and dinner is less than an hour away!! & works wonders with guests..they’ll love it and want your recipe! 😛 what more could one ask for?!

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I served it with some piping hot Fulkas (Indian flatbreads) and fresh salad… Let’s look at the recipe now 😊

Yield: serves 2

Equipment: a large mouthed pan, a spatula, measuring cups / spoons, chopping board / food processor.

Ingredients:

200 gms fresh paneer (cubed)

2 nos tomatoes ( finely chopped)

1 nos large onion (sliced / julienned)

2 nos capsicum (sliced thinly / julienned)

1/4 cup fresh cream (I used Amul)

1 nos green chilly (slit from the middle)

1/4 tsp cumin seeds

1/2 tbsp coriander pwd

1/4 tsp turmeric pwd

1 tsp red chilly pwd

1/4 tsp Garam masala

1 tsp each of ginger & garlic paste

2 tbsp coriander leaves (chopped)

1/4 tsp lemon juice

salt to taste

sugar a pinch

1 tbsp refined oil

Method:

Heat the pan, add the oil. Add the cumin seeds & the slit green chilly. Sauté for a min, let the cumin seeds crackle. Next add the sliced onions along with the ginger – garlic paste. Sauté for 2-3 mins, until the onions turn pink. Next, add the capsicum and all the dry spices except the garam masala. Mix everything well and cook for 5 mins on medium flame. Now add the tomatoes and season with salt and sugar. Stir well and cook until the oil separates..will take about 5-7 mins. Once the oil has separated, add the paneer cubes and mix well..make sure that the cubes stay intact. Add the cream & garam masala at this stage and stir everything together. Simmer for 5 mins more on low flame. Turn off the flame. Add lemon juice and mix it one last time. Garnish with chopped coriander & serve hot with Fulkas, naan bread, kulchas, etc. 😋 😋 enjoy!

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Love,

Shreya 💕

Adapted from Sanjeev Kapoor 

Dahi Wadas on a Skewer!

I have to have Dahi Wadas for Holi! Not having them is simply not an option 😀 My mom makes the yummiest Dahi Wadas ever!!! And I simply follow her recipe to the ‘T’ 😘

But deep fried Wadas can become a bit too heavy for us…specially when My hubby is perpetually on a diet!😰 I always have to be careful about calories and stuff like that whenever I’m cooking… Not too easy to do but i have that covered in my own sneaky way…😉

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Every dieters’ dream..the indispensable ‘appe pan’../ aebelskiver pan. I am sure almost everyone of you out there has one… Small or large..cast iron or non-stick! They all work wonders. I’ve been using it for over a year now and don’t think I would be able to function without one. All my Wadas today are made my magic pan 😉 with very little to no oil at all. Seriously good and no worry of they being oily & greasy.

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The Wadas were light, fluffy & so soft just like the ones we deep fry.

And to make it bit more special and colourful, I infused the curd with saffron strands …and presented them on Skewers!!!! 👌😋 😎 Now, who doesn’t like food on a stick! I mean we gorge on kebabs & tikkas all the time.. That’s where I got the idea from! And My dear hubby was indeed impressed 💖

Dahi wada recipe North Indian dahi wadas Appe pan dahi wada How to make dahi wadas Dahi bhalle recipe Imli chutney recipe Party food ideas Indian food recipe Polkapuffs

You can present them in the traditional style or put them on skewer sticks…whatever works for you! 😊 Here comes the recipe..

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs

10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

Dahi wada recipe North Indian dahi wadas Appe pan dahi wada How to make dahi wadas Dahi bhalle recipe Imli chutney recipe Party food ideas Indian food recipe Polkapuffs

Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate seeds

2 tsp coriander leaves chopped finely

Plating:

Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! Voilà! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! ☺️

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Hope you will make these soon and enjoy them as much as I did!

Love,

Shreya 😊

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