Sarson da Saag!! Te Makki di Roti..!!

This dish is a typical symbol of Punjabi culture and the love for food of Punjabi people. Fresh and green mustard greens are taken from farms and a delicious curry with flavours of onions & garlic is prepared in the winter seasons of India.
Mustard greens are rich source of vitamin A and vitamin K. Many Asian and Oriental cuisines are prepared using mustard greens for not only taste but also for health reasons for more please check: Mustard Greens!!
The curry dish which I am presenting here is "Sarson da Saag te Makki di roti" which means "Mustard greens curry with corn bread"...

Ingredients:
250 grams mustard greens(sarson)
250 grams Spinach(palak)
1 whole green chili(grounded)
1/2 tablespoon ginger garlic paste
2 large onions(nicely chopped )
1 teaspoon coriander powder(dhania)
1/2 teaspoon red chili powder(laal mirch)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(Aamchoor powder)
1/2 teaspoon Cumin seeds(jeera)
1/2 teaspoon asafeotida(hing)
1 teaspoon black salt (kaala namak)
salt according to taste
2 tablespoon ghee/oil
1 teaspoon maize flour(diluted with water)

For garnishing :
Few slices of tomatoes
a dollop of white butter

Method:

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Nicely wash and boil the spinach and mustard greens in a pressure cooker.
Ground them into a fine puree and keep it aside.
In a kadahi(wok),heat ghee/oil and add hing&jeera. when jeera starts to crack, add onions and saute them for 2 minutes on medium flame.
Add ginger garlic and chili  paste and saute again for a minute
Add the green puree and mix it well with other ingredients. Add all the mentioned spices and mix well.
 Add water if the consistency is very thick. Let it boil for 2 minutes on low flame.
Add the diluted maize flour to this curry and mix well, let it boil again for a minute on low flame.

Delicious "Sarson da Saag " is ready. Garnish it with dollop of white butter and slices of tomato!! Serve hot with "Makki di Roti

Onion Vada Sambhar

A south Indian specialty which is quite famous all over the world for its taste!! Vada sambhar is a fulfilling breakfast which is easy to make. One can also have it for light Lunch or dinner. 

Onion vada sambhar

Vadas are fried lentil doughnuts which are served along  with or dipped in Sambhar!!

Many Vada varieties are prepared but The most common is Presented here!! So enjoy...

Ingredients:

For vadas

This preparation makes about 10 Onion vadas:

1 cup split black gram daal(Dhuli urad)

1 green chili finely cut

4-5 curry leaves(curry patta)chopped nicely

1 large onion finely cut

1/4 teaspoon asafeotida (hing)

1/4 teaspoon baking powder

2-3 crushed black pepper corns (kaali mirch)

salt according to taste

oil for deep frying

A flat base small bowl for shaping the vadas

Little water 

Method:

Wash daal and soak it for about 2 hours in water. 

Drain water and grind it into a thick paste using very little water if required. We do not want a smooth paste.

Add all the above mentioned ingredients to this paste and mix well. Mix well for 2-3 minutes till the lentil paste becomes fluffy.

Heat oil in a kadahi(wok) on medium flame.

Apply little water on the base of the bowl, put a tablespoon of the paste on it. Using index figure, make a hole in the center of the vada.

Immediately slip the vadas carefully and gently into the heated oil.(will take few seconds for this procedure).

Fry it till it turns Golden brown from both sides. Repeat the process of making vadas ,till the others are getting fried in the kadahi.

Remove on an absorbent paper to remove oil. 

Onion vadas are ready !!

Serve them hot with  Sambhar and Coconut chutney

Optional notes:

Do not over soak the daal , otherwise the vadas prepared will absorb much oil.

The daal can be grinded and stored in fridge for later use, in doing so do not add the other mentioned ingredients.

If all the ingredients are added to the paste , immediately make vadas of them, do not keep the paste for a longer time . 

Ragda Patties

Another tasty savory from Aamchi Mumbai!!! This is a very famous road side chaat  which is a combo of  "Mattra" (White peas) and Potato patties flavored with spices and chutneys. This dish is a complete meal in itself and is quick and easy to prepare. With garnishing of  onions and tomatoes, enriching its flavor and color, it is a must try chaat!!!


Picture presentation taken from www.chezshuchi.com (This recipe has been explained nicely along with pictures in this site) 

This preparation is for 4 persons
Ingredients:
For patties:
3 large boiled potatoes
3 bread slices(discard the bread sides)
1 teaspoon salt
oil for shallow frying
For ragda:
1.5 cup white peas(mattra)
1 large tomato nicely chopped
1 large onion nicely chopped
1 green chili finely chopped
1/2 teaspoon asafeotida
1 teaspoon coriander powder(dhania)
1/4 teaspoon turmeric poweder(haldi)
1/2 teaspoon  garam masala
1/2 teaspoon red chili powder(laal mirch)
1/2 teaspoon roasted cumin powder(jeera powder)
1 teaspoon chaat masala
2 teaspoon lemon juice
1/2 teaspoon black powder(kaala namak)
1 teaspoon cumin seeds(jeera)
1-2 tablespoon nicely chopped coriander leaves
salt according to taste
2 tablespoon oil/ghee
For garnishing:
1 large tomato slices
1 large onion slices
1-2 tablespoon namkeen sev( salty gram flour fried thin strands)
1-2 teaspoon Meethi chutney
1-2 teaspoon coriander chutney
pinch of chaat masala

Method:
for patties:
In a bowl, mash/grate potatoes.

mashed potatoes,bread and chopped coriander

Add all the other ingredients and mix well. Apply a little oil to your palm and make about 8 balls out of this mixture.
Press each ball and shape them into a circle of a little thickness.

Potatoes patties ready  for crisping

Heat  oil for shallow frying in a frying pan. Place each patty on the pan and shallow fry them from both sides on low-medium flame.

patties shallow fried

Crisped patties from one side

When done place the patties on an absorbent paper to remove the excess oil.
Patties are ready.
For ragda:
Wash and soak the white peas overnight. Add 1/2 teaspoon salt to this.

soaked whit peas

Boil the peas in a pressure cooker till they are properly cooked(it takes about 15-20 minutes (with a single whistle on high and others on low flame). Keep it aside.

boiled mattra

In a kadahi(wok), heat ghee/oil and add asafeotida and jeera.When the jeera starts to crack add green chili and onion .Saute it for 2 minutes.

sauteing onions

Add tomatoes and saute again for 2-3 minutes on medium flame. Add all the spices and saute again for a minute.

tomatoes sauteing

Now add the boiled peas and mix well . Add salt, lemon juice and chaat masala. Mix well.

white peas with the masala

Ragda for the chaat is ready!!!


For serving:

Place two patties on a plate. Break them from the center.
Put 1-2 table spoon of  ragda on it. Put both the chutneys on top of this.
place the slices of tomato and onion on it and finally the namkeen sev.
sprinkle a pinch of chaat masala for the final touch.

Ragda Patties

Tasty and tangy Ragda Patties is ready!! serve them hot!!
Optional notes:
Patties can be made plain or can be made with filling of cottage cheese, lentils , mashed green peas or munches. These can be prepared in advance and stored in fridge for further use.
If the binding of the patties is not occurring properly, add more bread slices.
Ragda too can be made in advance and stored in fridge for further use.
One can have the chaat with or without garnishing too, tomato and onions enhances the taste and color of the dish.

Bervi poori and aloo channe ki subji

A specialty from my home town, This is a  famous dish in Delhi. The aloo channe ki subji is really lip smacking and is served with either Kachauri, samosa or Crispy fried bervi poories!!

This preparation is for 3 persons

Ingredients:

For Bervi poori

1 cup wheat flour

1/2 cup split black gram (urad daal- white)
1/2 teaspoon fennel seeds(saunf)
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder(lal mirch )
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon black salt (kaala namak)
1/2 teaspoon asafeotida(hing)
salt according to taste
2 tablespoon ghee/oil

Method:

Urad daal soaked

Wash and clean the lentil. Soak it for about 2 hours in lukewarm water.
Drain the excess water and ground it into paste. Use little water if required.
Heat oil/ghee in a kadahi and put hing, jeera and saunf. When they start to crack, add the lentil paste and saute it for 5 minutes on low flame. Keep stirring continuously

Frying the paste of urad daal

.
Add all the spices (mentioned above) to this paste and saute again for 2 more minutes.
Remove from the heat and let it cool.

Urad daal paste after roasting for 5 minutes

Add this urad daal paste to the wheat flour and knead .Use very little water for kneading(just to sprinkle)
Keep the prepared dough aside covered with a lid for 5 min
. Make small balls( will get about 10 -12) out of this dough and roll it into a round shape of 10cm .

Rolling poories with help of poori machine

Heat oil for deep frying and when heating is appropriate, add the poories and fry from both sides till they turn golden brown in color.

frying Bervi poories

Crispy Bervi poories

 Brevi poories are ready!!


For Aloo chane ki sabji:

Boiled channa and potatoes with chopped tomatoes

1 cup Bengal gram(kaala channa)
2 medium sized potato
2 medium sized tomato(nicely cut into small pieces)
1 green chili(nicely chopped)
1 teaspoon ginger chopped and crushed
1 teaspoon fenugreek seeds(methi daana)
1teaspoon black salt(kaala namak)
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(aamchoor)
1 teaspoon cumin powder( bhuna jeera)
1/2 teaspoon asafeotida(hing)
2 tablespoon ghee
2 cup water
salt according to taste
Method:
Wash and soak the kaala channa overnight. Boil the potatoes and channa.
In a kadahi, heat ghee and add hing & methi danna. To this add ginger and chili. Saute them for few seconds.
Add tomatoes and saute again till they become more tender. To this add all the spices mentioned above and mix well.
Add the boiled channa and potatoes and mash a little with help of a big spoon or masher. Mix well with other ingredients. Add water and let this gravy boil for 10 more minutes on low flame.

Aloo chane ki subji  is ready. Serve and enjoy with Bervi poories!!!


Optional notes:
One can also add chopped coriander leaves orKasuri methi(dry fenugreek leaves) to enhance the taste of the poories.
Also one can add a teaspoon of Chaat Masala to increase the tangy taste of the subji

Paneer poori and aloo ki subji

This combo is a very delicious and tasty. This is prepared on special festival days and enjoyed by every one!!!! 

This preparation is for 3 persons

Method:

For poori:

2 cups wheat flour

100 grams cottage cheese(paneer)grated

1 teaspoon salt

1/2 teaspoon red chilli powder(lal mirch)

1/2 teaspoon garam masala

1/4 teaspoon sugar

water for kneading

oil for deep frying

For aloo ki subji:

3 medium potatoes(boiled)

1 large tomato nicely cut

1 piece dry red chilli (sabut lal mirch)

1 teaspoon fenugreek seeds(methi dana)

1 teaspoon coriander seeds(sabut dhania)

1/2 teaspoon onion seeds(kalaunji)

1 teaspoon fennel seeds(saunf)

1/2 teaspoon asafeotida(hing)

1/2 teaspoon red chilli powder(lal mirch)

1 teaspoon black salt(kaala namak)

1/2 teaspoon turmeric powder(haldi)

1/2 teaspoon garam masala

1/2 teaspoon roasted cumin powder(jeera)

1/2 teaspoon dry mango powder(aamchoor)

salt according to taste

2 cups water

1 tablespoon ghee

Method

For poori

In a bowl mix all the ingredients and knead into a dough . This dough should be soft like the dough for normal poori. Make small rolls out of this dough and with the help of a poori machine or a rolling pin form it into a round shape of about 10cm. Heat oil in a kadahi and deep fry these poori on medium- high flame. Place them on an absorbing paper to remove excess oil.

Paneer poori is ready.

Aloo ki subji

In a kadahi, heat ghee and add hing. Add all the sabut masala and saute it few minutes. Now add tomatoes and saute them. Add the spices mentioned above and stir well. Add the boiled potatoes(cut into quarter halves)with water and stir well.Finally add salt and cook it for ten minutes on low flame.

Tasty aloo ki subji is ready. Serve it with paneer poori and chutney of your choice.

Optional notes:

This aloo ki subji can also be served with khasta kachauri. One can have this dish for post fasting meals also.

Pav Bhaji

"Aamchi Mumbai treasure ".This combo dish is good way of supplying vegetable nutrition to kids!!!

This preparation is for 3 persons


Ingredients:
Pav breads to serve with bhaji
Butter for crisping
For bhaji :

2 large potatoes (boiled)
1 large onion nicely cut
2 medium tomatoes nicely cut
1/2 cup peas
2 small carrots
1small cauliflower
1 medium green capsicum
1 teaspoon ginger garlic paste
1 green chilli nicely chopped
2 tablespoon pav bhaji masala
1 teaspoon black salt(kala namak)
1 teaspoon red chilli powder(lal mirch)
1 teaspoon lemon juice
2 tablespoon butter
salt according to taste

For garnishing:
1 teaspoon butter
Lemon(cut into slices)
Onion slices
coriander leaves

Method:

Boil peas,carrots,capsicum and cauliflower. In a kadahi, heat butter and add chopped onions and green chilli. Saute them for few minutes. To this add ginger garlic paste and tomatoes.Saute them too. Add the potatoes and boiled vegetables and mash them. Add pav bhaji masala ,chilli powder, black salt and salt. Mix well.  Add a tablespoon of butter and let the bhaji cook for 7-8 minutes on lower flame. Finally add lemon juice  and stir well.

Bhaji is ready to be served.



For serving:
 Cut the pav breads into halves. On a tawa, apply butter and place the pav breads and crisp them from both sides. Take bhaji in a serving bowl,and garnish it with a teaspoon of butter, slices of onion and coriander leaves. Place a lemon slice on the side. Serve it Hot.

Optional Notes:
Some people add brinjal/eggplant in bhaji to give a smooth texture. One can increase the amount of chilli according to desired taste. An overnight kept prepared bhaji tastes great next day.

Chole Bhature

Tasty punjabi combo meal !

                           

This preparation is for 3 person

Ingredients:

For bhaturas:

2 cup all purpose flour(maida)

1 tablespoon curd

1 teaspoon salt

1 teaspoon sugar

1 sachet fruit salt(eno)

water for kneading

oil for frying

For Chole:

2 cup Chic peas (white chana)

1 large onion(grind into paste)

1 teaspoon ginger garlic paste

1 green chilli (grind into paste)

1 table spoon chole powder (home made)

1/2 teaspoon garam masala

1 teaspoon black salt(kaala namak)

1/2 teaspoon asafeotida(hing)

2 table spoon ghee/oil

salt according to taste

Chole powder home made:

1 teaspoon cumin seeds(jeera)

2 teaspoon dry pomegranate seeds(anaardana)

2 big cardamom(badi ilaechi)

3 green cardamom( choti ilaechi)

1 stick cinnamon stick(dalchini)

2 bay leaves(tez patta)

3-4 cloves(loung)

6-7 black pepper balls(sabut kaali mirch)

1 mace(javitri)

Grind them all and store it in an air tight container for future use.

For garnishing:

onion slices

1 green chilli

Method:

For Bhaturas:

In a bowl mix all the ingredients and knead  with small portions of water. Cover this dough and keep aside for 15 minutes. Make small balls out of this dough and roll them into round shape .Heat oil in a kadahi  and deep fry the bhaturas on high flame .Place them on absorbing tissue to remove excess oil.

Bhaturas are ready.

For chole:

Soak the channa overnight with little salt. Boil it and keep aside. In a kadahi, heat oil and add hing &green chilli paste. Saute it. To this add onion and ginger-garlic paste, and saute them too. When the color of onion changes to light brown, add chole powder, garam masala and black salt. Mix well. Now add boiled chic peas and stir well . Lower the flame and let it cook for 10 -15 minutes. When the chic peas become semi thick, add salt (if required).

Chole are ready. Garnish it with onion slices and green chilli.

Serve it with bhatura and pickle/salad /sweet chutney.

Optional notes:

The bhaturas I had made here are instant bhatura. The chole turn black in colour, so one do not require to add teabag during boiling procedure. To enrich the colour of chole , prepare them in an iron kadahi.

Daal Baati

Most common known Rajasthani dish served with  ghee and garlic chutney.

This preparation will make daal baati for 3 


Ingredients:


For baati (Roasted wheat balls): 


2 cups wheat flour
1 teaspoon salt
1/2 teaspoon carom seeds (ajwain)
3 tablespoon ghee
pinch of baking soda
water for kneading

For Mishrit daal:

1/4 cup pigeon pea(arhar daal)
1/4 cup green gram daal (moong dal)
1/4 cup skinned black gram(urad daal dhuli)
1/4 cup red lentils(masoor dal)

For Tadka:


1 large tomato(nicely cut)
1 large onion(finely cut)
1 green chilli nicely chopped
1 teaspoon ginger garlic paste
1 teaspoon cumin seeds(jeera)
1 teaspoon coriander powder(dhania )
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon turmeric powder(haldi powder)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon garam masala
1 teaspoon asafoetida(hing)
1 teaspoon black salt(kaala namak)
salt according to taste
3 table spoon ghee

Method:


For Baati:


In a bowl mix wheat flour,salt,ajwain and baking soda. Add ghee, mix it well with flour (rubbing flour mixture and ghee between your palms). When the ghee mixes well into the flour , add small proportions of water and knead. This dough should be little stiff. Cover it with a damp cloth and keep aside for 10 minutes. Pre -heat microwave oven. Make 6 balls out of this dough . Press( with your thumb) in center of each ball and place it in oven. Bake them for 20-25 minutes on 80% power till a light brown crust starts to appear. Allow them to cool at room temperature.

Baaties are ready.

 For Mishrit daal:


In a bowl put all the daals and soak them in water for about 20 minutes. Pressure cook these daals for 5 minutes on high flame and on low flame till another whistle comes.

For Tadka:


In a kadahi,heat ghee, add jeera and hing. When jeera starts to crack, add green chilli & onions and saute them for 2-3 minutes.Add garlic-ginger paste and tomato, saute again.  Now put all the spices( mentioned above) and saute them properly . Now add boiled daals and stir well. Put salt according to taste.

Mishrit daal is ready.

How to serve daal baati:


In a plate, place a baati and break it from center, pour 1/2 tablespoon of ghee over it. Put a ladle full of Mishrit daal on top of this baati. Again put a teaspoon of ghee over it for final garnishing.

Daal baati is ready to serve. Enjoy it with garlic chutney.

Optional notes:

One can sprinkle sesame seeds on raw baatis before baking them. This gives a nice aroma and look to baatis. I had used four lentils for this dish, One can prepare daal with one type of lentil too. Baatis could be stuffed with roasted urad daal filling or potato filling ,depending upon one's choice.