Paneer Tikka

The foodie that I am and the love for non veg food never made me realise how tempting can vegan food get at times. Long time back it just happend once that I was on a strict vegetarian diet regime and was to attend a dinner. Not knowing what exactly would be best to eat I thought of trying most things brought to the table.
The Paneer Tikka they served was out of the world...and here I was next day in the office, googling paneer tikka recipes and not working. I landed upon this recipe and took a print. It lay there in my recipe file since then waiting to be made..until I upon the event here.



However the recipe has changed as I am bad at following instructions to the point. Here is the paneer tikka recipe I made tonight. I made it in the OTG I use for all barbeque items.

Ingredients

Paneer -250 gms
Capsicum - 1
Onion - 1
Red chilly Powder - 1 tsp
Turmeric Powder - 1 tsp
Curd -1/2 cup
Fresh cream - 1/4 cup
Ginger paste - 2 tsp
CuminPowder - 1 tsp
Coriander Powder - 1 tsp
Lemon Juice
Salt to taste



Cut and cube the paneer and set aside
Cut the Capsicum and onions into cubed pieces
For the marinade: mix the curd, cream, coriander cumin chilly , turmeric powder, salt and ginger paste.
Dice in the paneer, capsicum and onions
Add the lemon juice
Leave to marinade for 3-4hours

To make the tikkas:
Preheat the oven
Add the paneer, onion and capsicum on skewers
Roast at 150 degrees
Remove from the skewers
Sprinkle some chat masala/tandoori masala
Serve hot with coriander chutney

One big change I did in the recipe is that it called for potatoes and well as bread slices, I chucked those. I didnt do it in the girddle as the recipe asks to but did it on the skewers like I do the chicken tikka or boti kebabs. The result was delicious melt in the mouth paneer tikkas.
The following is the book marked page:

Banana Eggless Cake

Ingredients

Flour/Maida - 2 cups
Sugar - 1 cup
Butter - 1 cup
Bananas - 2 (over ripe preferable)
Baking Powder - 1tsp
Edible Soda - 1/2tsp
Milk - 1/2 Cup

Method

Mix all the dry ingredients together i.e flour, baking powder and soda
Mix the butter, milk and sugar together
Mash the bananas and add to the above mixture
Slowly add the flour mix to this and whip for a while
The batter should look well blended


Baking
Preheat the oven at 250 degrees
Grease a cake pan and pour the batter
Set the oven temp to 180 degrees and bake for 20 mins
I am sending this to the event here

Malai Kofta Curry

Ingredients

For the Koftas
Paneer - 250gms
Potatoes - 2 medium sized boiled
Flour/Maida - 3 Tbsps
Salt as per taste
Refined oil for Frying
Mixture of chopped cashews and raisins

For the Gravy

Cashews - 10 (soaked in water)
Khuskhus - 3Tbsp (soaked in water)
Tomatoes - 4 (pureed or blended in mixer)
Cinnamon/Dalchini - 2 sticks (finely crushed)
Mace/Javitri - 1 (finely crushed)
Coriander Powder - 2 tsps
Jeera Powder -1/2 tsp
Chilly powder - 1tsp
Salt - As per taste
Turmeric Powder - 1tsp
Fresh Cream/Malai - 2 cups whipped
Milk - 250ml





Method

To make Koftas:
Mash the paneer and potatoes
Add maida and salt
Mix all the ingredients together till well blended
Now make small balls and flatten like a tikki
Place the cashews and raisins mixture in the centre and roll into oval shapes
Heat oil in a heavy bottomed pan/kadahi
Fry the koftas till golden in color
Repeat this with all the koftas and place them on a shallow dish




To make the Gravy:
Grind the tomatoes
Grind the Khuskhus and cashews to a fine paste
Mix together crushed cinnamon, mace, coriander powder, chilly powder, cumin powder, turmeric powder and salt in very little water so as to form a thick paste

Heat around 3 tbsps of oil in a heavy bottomed pan
Add the spice mixture to this
Fry till the spices look cooked enough
Add the khuskhus cashews paste to this and fry till the oil starts leaving the bottom of the pan
Now add the tomato paste to this and cook for some time
Add the whipped cream to this and let it simnmer
Now add the milk and let the gravy come to a boil
Cook till the gravy looks well blended
Place the koftas in the serving bowl and pour the prepared gravy over it.
The malai koftas would turn out well if this is done just before serving

Cabbage Kofta Curry-Cabbage Balls in Gravy

Ingredients
Cabbage - 1 small sized
Gram flour(Besan)- 4 Tbsp
Onions - 2 medium sized (paste)
Tomato - 2 medium sized (paste)
Ginger paste - 2 tsp
Garlic Paste - 3 tsp
chilly powder - 1tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 Tsp
Red Whole Chilly - 2
Bay Leaf -2
Cumin Seeds - 1/2 tsp
Salt as per Taste
Oil for Frying

Method

Grate the cabbage
Boil the water in a pan and add the grated cabbage to it.
Remove from heat and let it rest for 5 mins
Now drain the water till all excess water is removed
Mix the grated cabbage, gramflour, 1 tsp each of ginger garlic paste, turmeric powder, chilly powder and salt
Make small balls out of this mixture



For Making the Koftas
Heat Oil in a heavy bottomed pan(Kadahi)
Fry the balls till golden




For the Curry
In the remaining oil add bay leaves, Whole red chilly and cumin seeds
Add the onion paste and fry till the onions turn pink
Now add the rest of the ingredients i.e. Ginger paste, Garlic paste, cumin powder, coriander powder, salt and turmeric powder
Fry for sometime till the oil starts leaving the base of the pan
Add the tomato paste and fry for another 5 mins or till the and mixture looks well blended
Add 1 cup of water and bring to a boil
Add the koftas to this and simmer for sometime

Serve with rice, roti, parathas

Fish in Mustard Sauce

Although Fish is known to be a very popular food in Bengal/Orissa. However, it is also one of the specialities in Bihar/Jharkhand. In fact on special occassions it is a ritual to cook fish curry as it is considered auspicious and is said to mark a good times and bring luck. A varieties of fish are eaten in Bihar. Rohu, katla, jhinga/chingri, mangur etc. The gravy of the fish curry varies mostly on the type of fish being cooked. Both in Bengal and Bihar, the most comnmonly eaten fish is Rohu, which can be cooked in a blend of spices. I am posting a fish curry recipe here which is cooked with mustard paste as the basic ingredient in the gravy/curry

Fish Curry

Ingredients
Fish(rohu) - 1kg
Onion - 2 (medium sized)
Tomato(cubed) - 2 (medium sized)
Dried Whole Red Chilly -2
Mustard seeds - 5 Tbsp
Garlic Paste - 4tsp
Coriander Powder - 2tsp
Turmeric Powder -1/2tsp
Fenugreek seeds - 1/2tsp
Salt as per taste
Red Chilly powder as per taste
Oil for frying (I use mustard oil)

Method
Soak the mustard seeds for half an hour and grind into a paste
Alternatively, you can dry grind the mustard seeds first and then soak in water Clean the fish pieces and drain out excess water.
Mix together with 1 tsp salt, a pinch of turmeric powder and 1 tsp garlic paste
Leave to marinade for a while
In the meantime, slice the onions and grind into a paste.
Heat oil in a heavy bottomed pan/ kadahi
Add the fish pieces to this, 2-3 at a time
Fry till both sides of the fish turn golden
Repeat till all the fish peices have been fried
Keep the fried fish pieces aside

To Make the curry
Heat 4tbsps of oil in the kadahi.
Splutter with Whole red chilly,mustard and fenugreek seeds (1/2 tsps of each)
Add the mustard paste and fry for sometime.
Add the onion paste and salt
Add coriander powder, turmeric and garlic paste
Fry the mixture till the oil starts leaving the base of the pan
Now add the tomatoes and fry for sometime (2mins)
Cover and cook till the tomatoes blend with the mixture
Now add water to this mixture and let it simmer
Add the fish pieces and simmer for around 5 mins
The fish curry is ready
Serve hot with plain white rice

Colcasia leaf Curry/ Arbi Kacchu Leaf Pakodas and Curry

On my trip to the local vegetable market this weekend, I found Arbi leaves at the grocer's. The look of the leaves was fresh so I decided to try my hands on the Kachhu patta pakoda/curry that I had eaten a couple of times long back. I did remember that it tasted good and had some idea as to how to make it. With the limited veggies option in the market and even limited options of what would be welcomed by dear hubby, I brought this home and try after all.
The taste was good. I brought it for my packed lunch at work and everyone who tasted it seemed to love it

Ingredients

Arbi/colcasia leaves - 6
Tomatoes - 2
Gram Flour - 5Tbsp
Turmeric Powder/Haldi - 2 Tsp
Garlic Paste - 2Tsp
Ginger paste - 1Tsp
Coriander Powder - 1Tsp
Mustard Seeds - 2Tbsp soaked in Water
Salt

Preparation:
Grind the soaked mustard seeds
Chop the tomatoes
Clean the leaves in hot water

Method
Add 1/2tsp each of salt and red chilly powder to the gramflour
Make a thick batter of the gramflour
Place the leaves on a flat vessel and apply the batter on top of it
Place another leaf over this and roll the two
Insert tooth picks or use thread to tie the rolled leaves
Repeat this with the remaining leaves
Steam cook the leaf rolls for 15 mins
Take out the leaf rolls.
Remove the toothpicks or thread
Cut the roll into pieces (See pic)
Heat oil in a heavy bottomed pan
Deep fry the pieces
The pakodas are now ready to be served hot with sauce/chutney

When you are done eating the pakodas proceed to make the curry with the rest of the pakodas

For the Curry
Heat 2tbsp oil in a pan
Splutter 2 whole red chillies, mustard and fenugreek seeds
Add the mustard seed paste to this and fry for sometime.
Now add the garlic paste to this
Fry the mixture till the color starts to turn light brown
Add salt and turmeric powder
Also add the chopped tomatoes
Cover and cook till the tomatoes turn soft
Fry till the mixture looks well blended
Add water and boil for 5 mins
Add the fried pakodas to this and turn off the stove
Garnish with coriander leaves and serve with hot rice

Pua

I am reposting this recipe for the event here with some variations to my earlier post. This is a typical recipe right from my state. A must on the festival of holi. This was a common delicacy at my parents home and Mom used to often make it- be it whatever festival. Holi, Diwali, Durga Puja, Saraswati Puja, Independence day - yes! as kids we used to clebrate independence day too back at home...I guess since all of us were "Sweet Toothed", Mom wouldn't hesitate to make such things any day.
Ask any Bihari and he/she would associate Pua with holi. There are a variety of "Puas" made on the eve of holi. My mom made puas in different ways.
However, the one here is a very simple and quick recipe

Ingredients
Maida - 3cups
Milk - 4 to 6 cups
Sugar - 1 cup
Bananas - 4
Khoya -100 gms
Green Cardamoms(crushed) - 8 crushed
Grated Coconut - 250gms
Saunf(crushed)- 3tsp
Raisins(chopped) - 3tbsps
Cashews(crushed) - 3tbsps
Oil for Frying





Method
Mix all the ingredients together blending well.
The consistency should be like a dosa batter
Leave for an hour.
Heat oil in a shallow base pan/wok
Using a ladle pour a little of the batter into the oil.
The Pua should be shaped round like a puri.
Fry on low flame till golden in color
Turn each side using a spatula.
Line a flat dish with kitchen towels
Remove the puas from heat and place on the dish so as to absorb excess oil
The pua can be served hot or cold.

To Serve
You need Rabri, walnuts, almonds, cashews and raisins
Place the puas on a dish
Top with rabri and sprinkle with nuts and raisins (check the pics above)

Combining the pua with Rabri is a slumptuous option. :) My favorite is refrigerated Rabri and Pua.

Note: The oil used for frying puas should be hot in the beginning but you must remember to reduce flame as soon as you pour the batter to the pan else the shape does not come. Do not use the spatula to turn the puas unless the puas look cooked on the other side.

Chilly Chicken

Chilly Chicken

Chilly Chicken is a favorite of mine. For one it is easy to cook or so I feel and second it does not leave you with the oily spicy feeling that most chicken prepations of mine may. I can eat it any day and time and what's more I like it more with roti/paratha rather than with fried rice or noodles. I am posting a quick chilly chicken recipe that I made recently.

Ingredients:

Chicken - 250 gms (boneless & cut into small pieces)
Ginger Garlic paste - 2tsps
Cornflour - 3tbsps
Onion - 1 large (cut into 2 inch cubes)
Capsicum - 2 medium sized (cut into 2 inch cubes)
Ginger - 2Tbsps (very finely chopped)
Garlic - 3Tbsps (very finely chopped)
Green Chilly - 4 (slit)
Aji no moto -1tsp
Crushed Pepper -1tsp
Crushed Red Chilly flakes - 1tsp
Refined Oil - 4tbsps
Salt to taste
Soya sauce -2Tbsps
Chilly sauce -1tbsp
Tomato sauce - 3tbsp

Method

To Marinade
Wash and clean the chicken
Mix togerther the garlic ginger paste and chicken pieces
Add 1tsp each of salt and pepper
Leave for around an hour

To Fry
Heat oil in a pan
Mix the cornflour, salt and pepper
Roll the chicken pieces in this and fry on medium flame till golden

For the sauce mix
In a bowl mix the remaining cornflour, tomato, chilly and soy sauce.
Add a pinch of salt and 1 cup of water to the sauce mixture

In the remaining add teh aji no moto
Add the chopped ginger and garlic
Add the chopped capsicum, onion and slit green chillies.
Saute for some time (app 8-10 mins)
Add the crushed red chillies and pepper
Now add the sauce mix and cook on low heat
Add the chicken pieces and let it come to a boil.

Kele ke Kofte (Raw banana chops cooked in gravy)

Raw Banana Chops in Gravy/ Kela Kofta Curry

Ingredients

Raw Bananas - 2
Potato - 1(medium sized)
Onion - 3(medium sized)
Tomato - 2(medium sized)
Gram flour - 1tbsp
Ginger Garlic Paste - 3tsps
Coriander Powder - 3tsps
Cumin Powder - 1tsp
Pepper Powder - 1tsp
Hot Spice Mix - 1tsp
Bayleaf - 2
Dry Whole Red Chilly - 2
Cumin - 1tsp
Tumeric Powder - 1tsp
Salt to Taste
Oil for Frying (I use mustard oil as I can't do without it in my daily curries)


Method

To Make Koftas
Boil the bananas and potato in the pressure cooker
Peel and mash the bananas and potato together
Add salt, turmeric powder, a pinch of garam masala and 1 tbsp of gram flour
Mix all the above ingredients together and make small balls

To Fry the Koftas
Heat oil in a heavy bottomed pan
Add the koftas slowly on high flame and lower the flame gradually
Let the koftas become golden brown
Remove from heat



To Make the Curry/Gravy
Chop 1 onion
Make onion paste with the remaining 2 onions
Chop the tomatoes
In the oil, add the cumin, bay leaf and whole red chillies
Add the chopped onion and fry till the onion changes colour to pink
Add the onion paste, ginger garlic paste and fry for some more time
Now add all the spices (coriander, cumin,pepper and turmeric powder)
Now add chopped tomatoes and salt
Fry till the oil separates from the spice mixture
Add a pinch of garam masala (hot spice mix)
Once the tomatoes are well blended with the spice, add water
Let it simmer for sometime
Add the koftas and the curry is ready
Serve hot with rice or roti/paratha
Tastes good with fried ice or vegetable pulao

Note: It is best to add the koftas right before serving else they may tend to break

Gujhia/Perrakiya

The festival of Teej is celebrated in Bihar/Jharkhand by married women. This falls a day before Ganesh Chaturthi, when women fast. The fasting is rigorous as you cannot drink water the whole day and ends the next morning before sunrise, when women pray to Goddess Parvati for the well being of their husbands.
Gujhia is a home made sweet that is a must on this ocassion. I still miss the ones prepared by mom although I have bettered with time and make those too. I am sending this to the event at Purva's blog.

Gujhia/Perrakiya

Ingredients
Maida/Refined Flour - 1/2Kg
Ghee - 100gms
Khoya - 1/2 Kg
Sugar -100gms
Cashews - 50gms (coarsely crushed)
Raisins - 50gms (cut into pieces)
Grated Coconut - 50gms
Green Cardamoms - 8-10(crushed)
Refined oil for frying

Method
In a pan fry the khoya till the color changes to

golden.
Remove from heat and mix sugar, cashews,

grated coconut,raisins and cardomom seeds
Leave the khoya to rest

Mix the flour and ghee together
Knead into a tight dough using little water at a time

Take a little dough and smoothen between the palms
Roll into a thin puri.
Now place this on the mould (see pic) and add a spoonful of Khoya mixture
Close the lids of the mould tightly
Remove from mould and place on a flat dish
Repeat this with the remaining dough

Heat oil in a wok/heavy bottomed pan
Fry the gujhias till till golden (see pic)
Place on paper towel for sometime.
Store in airtight containers

P.S. If the weather is too hot, it is better to consume the gujhias else they may not saty right because of khoya. However, the gujhias can be stored for around a month or so if placed in the refrigerator in airtight containers

Thekua/Khajoor

August 23rd , Sunday was the festival of Teej. On Teej, married women pray to Goddess Parvati for well-being of their husbands. In India, Teej is a traditional festival celebrated in Bihar, Jharkhand, parts of Eastern UP and MP.
Teej (Hindi: तीज) is a fasting festival for Hindu women of some parts of India and Nepal. It takes place in 3rd day of Shukla Paksha in Bhadrapad or Bhado month of hindi calender normly in the month of August or early September. It is celebrated for marital bliss, well-being of spouse and children and purification of own body and soul. The festival is a three-day-long celebration that combines sumptuous feasts as well as rigid fasting. (source: Wikipedia)

Khajoor/Thekua and Perrakiya/Gujhia are homemade sweets prepared essentially on the ocassion of Teej. Here is the recipe for Thekua/Khajoor:
Sending this to the "State Specials" hosted by Shanthi

Thekua/Khajoor

Ingredients
Maida - 1/2Kg
Sugar-2 and a 1/2cup
Ghee- 1/2 cup
Water - 1/2 cup
Green Cardamom (crushed)- 10-15pcs
Grated Dry coconut - 1/2 cup
Refined oil/Ghee for frying

Method
Boil 1/2 cup water and remove from heat
Add the sugar to the boiled water and mix till sugar melts
Let the mixture cool
Mix the maida and ghee together
Add the grated Coconut and Crushed cardamom and mix well
In the Maida, add the sugar syrup slowly and knead into a tight dough.
Take a small quantity of the dough and make a ball.
Press the dough against the sancha (A wooden frame with design on it to create impression on the dough. This resembles the wood block. Please check the pic)
Alternately if the sancha is not available, the dough can be pressed against a basket to create impressions.
Repeat this with the remaining dough.
Now heat oil in a heavy bottomed pan and deep fry the khajoors till golden brown.
Remove from oil and place on a paper towel for some time.

Balushahi

Balushahi

Ingredients

Maida/Refined flour -1/2Kg

Ghee - 100gms

Sugar -250gms

Water - 1/2 cup

Oil for Frying

Method

Prepare Sugar Syrup:
Mix sugar and 1/4 cup of water together in a bowl
Heat on low flame till the sugar starts to melt
stir and cook till teh syrup starts thickening
The sugar syrup should acquire a two thread consistency
Remove from flame and let it rest

Make the Balushshis

Mix the flour and ghee together

Knead adding very little water at a time

Knead into a tight dough

Make balls from the dough, the size you would do for a puri

Press genty in the centre (see pic below)

Repeat the same with the remaining dough

Heat oil in a heavy bottomed pan
Fry the balushahis till golden in colour (check pic below)

Dip the balushahis in the sugar syrup and remove
The balushahi is now ready
Serve hot or cold as a side snack item

I made the balushahis (the right one on the pic at the top) first and since I like shakarparres a lot, I used the balushahis to taste the same and so I just thickened the sugar syrup a bit and added the balushahis in it and let it cool there.

Namakpaare/Nimki

I made this using whole wheat flour. It is a traditional snack item by my mom. As a kid this was one of the most common and readily available item on the shelf. A delicious crispy, crunchy munch. An all time favourite of mine which I made over the weekend so to pass the taste of aata nimki to my little one.

Ingredients
Whole wheat flour/ Aata- 3 cups
Refined Oil- 1 cup
Salt - 3tsp
Ajwain/carom seeds- 1tsp
Kalonji/Nigella seeds- 1 tsp
Water for kneading - 1/2cup
Oil for Frying

Method
Mix the flour and oil together.
Add salt, nigella and carom seeds
Add water and knead to a tight dough
Make balls of the dough and roll into a thick circle
Cut this into thin strips 1"x4" in size

Heat oil in a heavy bottomed pan
Add the cut strips and fry till golden in color
Store in airtight container

In our homes this is a common snack item to serve with morning/evening tea.

P.S. I need help from someone who can guide me on how to post pictures of my recipes in the blog. :-(

Spring Rolls

Made spring rolls last evening and here is the recipe...will upload the pics too. I didn't forget to take pictures this time..


Ingredients:
For the filling
You would need 1/2 cup of each of these chopped finely.
Cabbage
Carrot
Capsicum
Beans
Onion
Mushrooms
Ginger Garlic paste- 1/2 tsps
Pepper - 1/2 tsps
Red chilly flakes-1/2tsps
Ajinomoto-1/2 tsps
Soy Sauce(optional) - 1/2tsps
Vinegar(optional)-1/2tsps
Salt as per taste

For the dough
Maida/Refined flour - 1 cup
Oil- 2tsps
A pinch of salt
Knead together all of the above into a tight dough.

Method
Boil water and add the chopped vegetables to it along with salt.
Remove from heat immediately after adding the vegetables
Drain excess water using a strainer
In a pan heat 3tsps oil and add the ginger garlic paste to it
Add vegetables and saute for sometime
Add salt,chilly powder, pepper powder and ajinomoto
Add the vinegar and salt to the vegetables
Mix together and let it cook for sometime
This should take approximately 10 mins to cook

To make the rolls
Take small portions of the dough
Flatten to make thin round puris
Place one/two spoonful of the vegetable filling in the centre of the puri
Roll the puri lenghthwise and fold at the ends/ (see pic below)

Heat oil in a heavy bottomed pan/kadahi
Keep theflame on high while heating the oil then bring to medium
Deep Fry the rolls on medium/low heat
Remove the rolls from oil and place on paper towel
Serve hot with sauce of your choice.

Note: The best is to keep the flame high initially, moving it to medium after you add the rolls and then altering between medium and low so that the rolls turn crispy.

Daal Dhoka

I have been highly inspired recenlty with the number of food blogs I have been visiting and so I decided to post recipes freqeuntly. People say I cook well and honestly, that when I didn't know any till 9 years back is a HUGE Compliment. :D.
As I mentioned earlier too, I am having a hard time deciding the food menu every other day as I have decided to stick to a strict vegetarian diet this year, all through the month of sawan. Head scratching and all I made Daal Dhoka for dinner last evening and as always forgot to click the pictures :(
But of course I have the recipe here for those of you who may some day visit my blog. The recipe I used is from my mom. She used to make the same using masoor daal also, but the one here I did using chana daal.

Daal Dhoka Curry

Ingredients:
Chana dal- 2 cups
Ginger paste 3 tsps
Cumin powder-2 tsps
Coaiander Powder-2tsps
Red chilly Powder (Optional) - 1tsp
Turmeric Powder-2 tsps
Cumin seeds-1 tsp
Fenugreek seeds-1 tsp
Salt-2 tsps or as per taste
Tomatoes- 4 (finely chopped)
Green chilly/Whole Red Chilly: 4
Mustard Oil for frying

Method
Soak the chana daal for 2-3 hours
Grind the daal to a fine paste using little water.
Mix the ginger paste, chilly powder, turmeric and salt
In a Heavy bottomed pan, add 1 tsp oil and splutter the cumin seeds
Add the Dal mixture to this and cook for sometime till the paste starts becoming a little sticky
Oil a flat dish/plate
Pour the daal mixture into it flattening it with a spatula while still hot
Let it cool for around 10 mins.
Cut into diamond shaped pieces
The dal dhoka is ready

To fry the dhokas now:
Heat oil in a kadahi/wok
Deep fry the daal dhoka till they turn brown
Fry all the pieces

In the remaining oil
Splutter the fenugreek seeds and add the whole red chilly or green chilly
Add the ginger past, cumin powder, coriander powder, turmeric powder, salt and tomatoes.
Fry for sometime till oil starts leaving the bottom of the pan
Add 2 glasses of water.
Boil for sometime and then add the fried dhokas
Garnish with Coriander leaves
Serve with roti or rice

I need readers for my blogposts. Especially the recipe posts. I don't know how to go about it yet..would ask a few friends to link my blog to theirs.

Sawan ka Mahina- Vegetarian food month

Well, It is July and according to hindu calender is the month of Sawan and is going to be a vegetarian month for me. Now that is tough....I am out of ideas for cooking everyday meals. The whole thing is going to last for a month. Eating veggies everyday and what's more you are expected to provide varieties to hubby dear. :(
Now that is my problem because he has not asked me to not cook or eat mutton/chicken/fish/eggs. Rather he is eating non veg khana even after my instructions to not do so. He can't live "HAPPILY" without it for more than a day or two.
But head bent as I am to not eat non veg during this time, am left scratching my head every time I have to plan dinner/lunch menu -whatever....
I have been making Aloo Patal Dum for Sunday lunch for the past two weeks and the husband has been eating the same without a word-- gave me the idea that it must be definitely good enough to post here.
Patal belongs to the gourd family of vegetables and here is what I could find about the vegetable:
Trichosanthes dioica is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology. (source wikipedia)

Aloo Patal Dum/Aloo Parwal Dum/Potato and Pointed Gourd Curry

Ingredients
Potatoes(medium sized ) - 4 cut into cubes
Patal/parwal/pointed gourd- 8 scraped and cut into halves
Onion- 1 grated
Bay leaf- 2
Dhania Powder(Coriander)- 3tsps
Jeera Powder(Cumin)- 2tsps
Kali mirch(Black pepper) powder -1/2tsps
Garam Masala Powder-1/tsps
Cumin Seeds-1/2tsps
Dried Whole Red Chilly- 2
Ginger paste-3tsps
Garlic paste - 1tsps
Haldi- 2tsps
Salt -2 tsps or as per taste
Oil - 6tbsps I usually use mustard oil

Method
Heat oil in the pressure cooker.
Shallow fry the patal/parwal and potatoes each at a time
Remove from oil and keep aside.
In the remaining oil add the bay leaf, red chilly and cumin seeds.
Add the onion paste and fry till the color changes to pink
Add the Dhania, jeera, kalimirch powder, Ginger garlic paste, salt and haldi
Fry for sometime or till oil starts separating from the mixture
Add the potatoes and patal/parwal and mix
Add 2 cups of water, sprinkle the garam masala powder and cover the lid of the cooker
let it pressure cook for 5 mins. The cooker should not whistle/release pressure in this time.
Remove from heat and wait till the pressure is released
Open lid and add 1tsp of ghee for the flavor
Serve with plain Rice along with Dal or serve with vegetable pulao.

Chilly Paneer

Since Chilly Paneer is a hot favorite among my collegaues when I bring it to lunch at work, I decided to let it show here

Chilly Paneer (Cottage Cheese in Chilly Garlic Sauce)

Ingredients
Paneer-250gms
Oil- 6tbsp
Capsicum (diced)- 2
Onions (diced)-2
Whole Green chilly
Pepper
Salt
Cornflour
Ginger-50gms(finely chopped)
Garlic-15 cloves(finely chopped)

For the sauce mixture:
Mix 2tbsp cornflour, 3tbsp Tomato Sauce, 2tbsp Green Chilly Sauce and 2tbsp Soya Sauce in a bowl

Method
Cut the paneer into 1 inch cubes
Mix 2tbsp of cornflour, salt and pepper to sprinkle
Spread the paneer on a plate and sprinkle the cornflour over it.
Heat oil in a pan and deep fry the paneer pieces till golden
In the remaining oil saute the ginger, garlic,chilly, onion and capsicum
Add salt and pepper according to taste.
Add the sauce mixture to this and let it cook for 5 mins.
Add the paneer pieces, stirring slowly and cook till the paneer is evenly coated with the sauce.

Note:
I sometimes use ginger garlic paste instead of the chopped ginger garlic and it does give the flavor to it. If you do not like the ginger or garlic taste much, you can try this

Kamal Kakri Kabab

I always run out of veggie snack options during summer time. While buying my weekly vegetable this week I picked some Kamal Kakri. It was a likeable food option at my parents home but my husband simply refuses to eat it. :-(
However, an old colleague of mine used to get the Kamal Kakri kabab for her packed lunch and I decided to try it this time. The kebabs turned out to be really delicious and hubby dear savoured it.

Here is my very own recipe for making the kababs

Kamal Kakri Kabab

Ingredients
Kamal Kakri/Lotus Stem/Lotus Root - 250gms
Chana Dal -1/2 cup
Ginger (crushed or finely chopped)-50g
Garlic (crushed) - 8 cloves
Green Chilly(Slit) - 4
Whole Black Pepper - 6
Cloves - 6
Water - 1/4 cup
Salt- 1tsp or as per taste
Oil- 6 tbsps or as necessary

Method
Cut and Clean the Kamal Kakri using warm water
Soak the dal for about half an hour
Mix the kamal kakri, dal and all other ingredients
Boil in a pressure cooker till done
Remove from heat and mash well
Make round balls/chops
Heat & Grease the Tawa/pan adding some oil to it
Add the balls to the tawa gently flattening it as you do so
Let it cook on either side till golden brown
Remove from heat and garnish with fresh coriander and onion rings
Serve hot with Green chutney/sauce

Pua

A few days back I asked hubby dear to get some fruits on the way home. Now, it is seldom that he is asked to do so - so out of happiness and excitement he bought more than enough I guess. :D
What he got was 2kgs Mango - langda Aam, a dozen of good ripe bananas and 1kgs pomegranate. Now the season being summer and the weather being as hot as it can get here in Delhi, I just didn't know how to save the fruits. Mangoes were not a problem as I love them and would finish it off soon but none of us have a strong liking for bananas. :-(
I of course refrigerated the pomegranate and Mangoes so they would still stay good for some days but bananas. You can't put them either in the refrigerator or leave it in the open for many days. Atleast I don't because they soon start becoming blackish and I hate it.
However, we tried to eat a few of the bananas and then I decided to make "Pua" to put best use to it. This is a typical recipe right from my state. A must on the festival of holi. This was a common delicacy at my parents home and Mom used to often make it- be it whatever festival. Holi diwali, durga Puja, Saraswati Puja, Independence day - yes! as kids we used to clebrate independence day too back at home...I guess since all of us were "Sweet Toothed", Mom wouldn't hesitate to make such things any day.
Ask any bihari and he would associate Pua with holi. There are a variety of "Puas" made on the eve of holi. My mom made puas in different ways.
However, the one here is a very simple and quick recipe

PUA

Maida - 3cups
Milk - 4/6 cups
Sugar - 2 cups
Bananas - 4
Green Cardamom(crushed) - 8 crushed
Grated Coconut - 250gms
Saunf(crushed)- 3tsp
Oil for Frying

Mix all the ingredients together blending well.
the consistency would be like a dosa batter
Leave for an hour.
Heat oil in a heavy bottomed pan/wok
Uusing a ladle pour a little of the batter into the oil.
The Pua should be shaped round like a puri.
Fry on low flame till golden in color
Turn each side using a spatula.
Line a flat dish with kitchen towels
Remove the puas from heat and place on the dish so as to absorb excess oil

Note: The oil used for frying puas should be hot in the beginning but you must remember to reduce flame as soon as you pour the batter to the pan else the shape does not come. Do not use the spatula to turn the puas unless the puas look cooked on the other side.

The pua can be served hot or cold. Combining the pua with Rabri is a slumptuous option. :) My favorite is refrigerated Pua and Rabri.

Pasta

I love experimenting with food. I cannot use the recipe thoroughly and even if I follow the recipes, I usually tend to change it during the process. I don't know why I do it every time. May be because basically I am the kind of person who always tries to find out different ways to do a thing than the regular set of rules or procedure. And in food I generally would try to change to make it simpler and easier so that it suits my taste buds without actually spending too much time in the kitchen. Another reason may probably be because my recipes are never planned in advance. I usually cook whatever I feel like eating at that time unless I am expecting guests.
I had a close friend visiting me last night and she actually loves pasta the way I make it.
Here is how I made pasta last night:

Pasta

Penne Pasta-250g
Beans - 50g
Carrot - 50g
Cabbage - 50g
Mushroom - 50g
Onion - 1 (chopped)
Tomato-2 medium sized
Garlic - 10 cloves
Cooking Oil - 4tsp
Salt- 3tsp
Pepper -1/2tsp
Oregano-1/2tsp
Chilly flakes-1/2tsp

For the white sauce:
Milk - 2 cups
Butter - 75g
Cornflour - 4tsp
Melt the butter in a pan. Then add cornflour to it. Let it cook for 2mins. Remove from heat. Add this to 1 cup of milk and shake well. Keep aside

Finely chop onions, beans, carrots, cabbage and mushrooms.
Grind the Tomatoes and garlic cloves together into a smooth paste.
Boil 4 cups of water and add the chopped vegetables to it except the onion.
When the vegetables are half cooked, remove from heat and drain out excess water.
Heat 8 cups of water in a vessel. Add 1 tsp oil and 1/2 tsp salt to this. When the water comes to boil add the pasta. Let it cook for 15mins or till done. Remove from heat and drain out water.
In a pan heat 2tsp oil and saute the onions. Add the chopped vegetables after a while.
Add the tomato garlic paste to it. Cook for 5mins stirring occasionally. Add salt, pepper, chilly flakes and oregano to this. When the tomatoes are well cooked, add the pasta and mix well on the heat. Cook for 5mins. Add the white sauce mixture to this and 1 cup water. Let it simmer for sometime.
Serve hot with garlic bread or any bread of choice.
I toast the brown bread and pat it with a lot of butter.
Last night I used the regular white bread toasted using salt, garlic paste and butter instead of ready made garlic bread and we had a hearty dinner.