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Breakfast/ Events/ Punjabi/ Roti Paratha Dosa & More/ Winter Special

मुळ्याचे पराठे / Muli Paratha and WTML April 2013 Event Announcement with a Giveaway!!

मुळा / Muli or White Radish and शेपू / Savaa or Dill, the two vegetables I hated from my core white I was little. I gave my mom hard time since she either had to convince me for eating it or make something else . Convincing me was a harder task than preparing something else. She tried many ways to hide these vegetables in other dishes. the characteristic smell the two vegetables have turned out to be my biggest advantage.

It was quite rare to have my mom open the door for me as I return from school since her office timings never coincided with my school hours. It was one of those lucky days during Ganapati Festival. The rains were unstoppable and my mom decided to come home early. When I saw her at the door, I could not stop smiling. She then served me a ‘garama-garam’ (hot from the pan) paratha with mango pickle which is her ultimate speciality I have yet to conquer and some yogurt. It was so yummy and so satisfying. You can imagine, the slight coldness in the air with continuous pouring rains, the background Ganapati music which does not stop until power is completely disrupted (including generators)  and these soft, hot yummy parathas. I gave my mom a tight hug and said thank you for such delicious “aloo parathas”. Her smile only became bigger at that point. She replied, “Sure only if aloo was a new name for muli in my dictionary” Duh! Well since then muli paratha has been a permanent entry in our house menu and my favorite dishes.

Muli Paratha

 

Muli Paratha

Muli Paratha

Healthy and hearty Indian flat bread with white radish stuffing!

Ingredients:

Instructions:

Method:

  1. Prepare chapati dough by adding chapato flour, salt, red chili powder, turmeric, oil and warm water. 
  2. Add a tsp of hot oil and knead well.
  3. To prepare stuffing, in a medium bowl add grated white radish and boiled and smashed potatoes.
  4. Now add other spices and finely chopped coriander and mix well.
  5. The actual paratha is similar to any other parathas. For detailed instructions follow this procedure.
  6. Serve it hot with pickle and raita.

Tips:

White Radish sometimes has very strong smell. You can squeeze out the water from grated radish by adding some salt to it. By adding fennel seeds and ajwain seeds  help to reduce the strong smell.  Be careful with the salt if you add it to the grated radish, the stuffing and the dough.

 

muli parathaAnd now the Event Announcement! Last year I came across this wonderful event called WTML – Walking Through Memory Lane”. The event is a brainchild of Gayathri, a lovely lady and super innovative cook who writes about her culinary creations at Gayathri’s Cook Spot. As the name suggests, the event is all about recreating your childhood favorite dishes prepared by your mom, gradma, aunt or anyone special in your life. This is our chance to pay a small tribute to their cooking. I was instantly drawn to this idea and I submitted my “Rava Cake” recipe to her event and luckily I was the winner for that month’s giveaway. I received the wonderful book – Chocolate Cookbook by Tarla Dalal from Gayathri.

Long story short, Thanks to Gayathri, I am hosting this month’s WTML event at MyHomeMantra. Here are some simple rules.

  • Make your favorite dish which makes you cherish your childhood moments and also tell us a small story about the dish. Not just the recipe!
  • No restrictions on the number of story telling entries.
  • Only vegetarians dishes please.
  • You can link your old entries if they are reposted with the below links and the logo.
  • Link your post to my announcement page and Gayathri’s  WTML event page. That’s mandatory.
  • Add this logo to your posts, it helps spread the word.
  • Non bloggers can send me your recipes at myhomemantra [at] gmail [dot] com
  • The event is open from April 1 to April 30th

And the Big Giveaway – Gayathri will select an entry through random selection and give away the book for the selected entry.

Note that the books Gayathri gives are not sponsored and it is her own contribution to the event. You get a whole year’s subscription of Tarla Dalal’s Cooking and More as the giveaway. I am not eligible for the give away.

On the first of May, Gayathri will select a lucky winner and send a mail. After receiving her mail,you can give an address to which she has to ship the book. She will ship the book within India so if you reside abroad, please give an address in India for her to ship.

Let’s cherish our childhood memories with this wonderful event!


Breakfast/ Punjabi/ Roti Paratha Dosa & More

Paneer Paratha

Punjabi cuisine has given the greatest gift to Indian cuisine – paneer. Soft (Indian) cottage cheese full of fat has to somehow translate in any language as ‘yum’! A whole-wheat flat bread filled with mildly spiced paneer served with yogurt is just a breakfast for Punjabis but can be a complete meal for me.

I need a better picture and the only way to get it is to make these parathas when S is not around. Learned from my mistakes 😉 For now this is best capture I have got –

paneer_paratha

[Update] This might be a little better –
paneer_paratha

Punjabi/ Rice & Dal/ Superfoods

Dal Makhani

There are some dishes which you never make at home because you always like to have those at restaurants. Dal Makhani was one of these until I had ‘the best dal makhani ever’ made by S. He was famous for his recipe during his college days and I must admit he did a great job. On a second thought the butter, and more butter, the cream and the masala did a fantastic job. Later, I served him dal makhani made without butter and cream and it was still as fabulous as his version, he looked surprised!

dal_makhani
black-urad-dal

Urad Dal is rich in protein and dietary fibre. It’s also a  great source of minerals especially Iron, Magnesium, Manganese, and Copper. It also has good amount of Folate and Vitamin B6.

Black Urad is not commonly used in Maharashtrian cuisine. As the name suggests, its a Punjabi dish and extra cream will make it more “Makhani” like any other Punjabi preparation.

Dal Makhani

Dal Makhani

No butter and no cream can still make a delicious dal makhani

Ingredients:

Instructions:

  1. Soak urad dal and kidney beans in water overnight (7-8 hours)
  2. In a pressure cooker, add soaked dal and beans with double amount of water.  Add peppercorns, cinnamon, cloves and a bay leaf to the daal. Let it cook with 5-6 whistles.  You can also add a tea spoon of salt.
  3. Meanwhile, you can keep onion, tomato, ginger and garlic ready and start with the tadka.
  4. In a medium pan, heat some oil. Once it becomes hot, add cumin seeds.
  5. Add chopped garlic and let it turn slightly brown.
  6. Add some chopped cilantro and let it fry for a minute.
  7. Now add chopped onion, and cook them nicely. Sprinkle some salt to quicken the process.
  8. Once onions are cooked 80%, add tomatoes and mix well. It takes another 2 minutes.
  9. Smash tomatoes with spatula.
  10. Reduce the heat and add red chili powder and Dal Makhani masala and stir well. You should be able to smell the aroma of the hot masala.
  11. Next, add cooked dal and rajma along with some water.
  12. Add salt if needed and mix well. Let it boil for 2-3 minutes and your dal is ready to serve.
  13. garnish it with chopped onions while serving.

Dall_makhani_bigger

This is going to Vardhini’s Dish it Out – Lentils & Garlic event hosted at nivedhanams.

Punjabi/ Subji / Curry/ Superfoods/ Winter Special

Methi Malai Mutter with Cashew Cream

Winter is here and so is the smell of fresh Methi leaves. Fenugreek, widely known as “Methi” in India, is a leafy vegetable with small green leaves mainly grown in winter. It’s the bitter taste of its leaves and seeds that makes it so unique.

Methi Malai Mutter as the name says, is rich and flavorful. The slight sweetness of green peas (mutter) and the richness of cream (malai) well compliment the bitterness of methi leaves.

Methi Malai Mutter

Since I didn’t have cooking cream, I decided to use a healthier and an easily available  alternative – cashew cream and the result was outstanding. You have to try it to believe me. Here is what you need.

Methi Malai Mutter

Methi Malai Mutter

An aromatic combination of fresh methi leaves with green peas cooked together in cashew cream sauce.

Ingredients:

Instructions:

  1. Separate the leaves from stem and wash them well. Sprinkle some salt and keep them aside.
  2. In a small bowl, take cashews and poppy seeds and let them soak in milk.
  3. In a small pan, mix all dry masala (cinnamon, cloves, cardamom, black peppercorns and 1/2 tsp cumin seeds) and roast them lightly for 2-3 minutes on low flame.
  4. Add roughly chopped onion, freshly grated ginger, garlic, green chilies and 1/2 tsp cumin seeds with a pinch of salt in a grinder and make a smooth paste.
  5. Heat a medium pan and add 2 table spoon of oil. Once oil becomes hot, add 1/2 tsp cumin seeds and let them crackle.
  6. Meanwhile, squeeze out all the liquid from methi leaves and give them a quick chop. Add these leaves to the oil and cook them for 3 to 4 minutes.
  7. Once done, remove the leaves from the pan and keep aside.
  8. Add remaining 1 tb spoon oil to the pan. Now add the onion-garlic paste and fry it nicely for 5-6 minutes.
  9. Strain the milk and add cashews and poppy seeds to grinder and make a smooth paste. Add few spoons of milk if needed.
  10. Add this cashew cream to the pan and fry for 1 minute.
  11. Heat the leftover milk and let it simmer.
  12. Add the fresh garam masala (the roasted masala finely powdered) to the pan and mix well.
  13. Add the milk and some water to adjust the consistency.
  14. Add thawed green peas or boiled if using fresh.
  15. Add fenugreek leaves and mix well
  16. Add salt, a pinch of sugar and a pinch of turmeric and let it come to a boil.

Tips -

  • When you soak the cashews in milk, microwave it for 30 seconds, so cashews absorb the milk quicker and become tender.
  • Once the subji is done, sprinkle a pinch of kasuri methi (dry fenugreek leaves) of additional aroma.

 

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