IndianRegionalPlatter – Page 2 – The Secret Ingredient

Dinner

Mooli aur Mooli Ke Patton Ki Sabzi | Radish & Radish Greens In Indian Spices

By anshu December 4, 2015

Mooli aur Mooli Ke Patton Ki Sabzi is a winter delicacy. Winters are here in full swing and the most inviting winter produce we get in India are white long radishes. In mexico I have seen red colour variation of these. But nonetheless both are delicious in their own ways 🙂 The radish which are sold now often come with the leaves on. If you are lucky to visit the market in the morning you might find the fresh radish with their greens on. That what you must pick for this recipe. The tender the leaves the more delicious they will be. This is an interesting way to cook radish than to have it just as a salad or stuffed in a parantha.

It is my maternal aunt Neena’s recipe which she often makes with ground poppy seeds and mustard seeds. I tried this first time fearing my fussy husband wouldn’t like it. He simply detests radish and its close kin turnip. But I was hellbent to impress him. The dish came out delicious and it was proved without doubt when my husband took a second helping 🙂

Its not only delicious but very nutritious. The fresh greens and radish are a rich source of roughage and helps to regulate blood pressure. It fights constipation and is extremely good for asthmatic patients. Who doesn’t wanna like this humble vegetable with such health benefits.

Directions:
1. Take some firm radish with fresh tender leaves. Wash the radishes. Cut the neck of the radish and separate the leaves. Do not throw them away. Peel the radish.

2. Cut the radish into small cubes and separate the tender leaves.

3. Wash these leaves well so that no grit remains. Chop them finely, set aside.

4. In a dry grinder or coffee grinder add poppy and mustard seeds and grind them to a powder. Set aside.

5. In a wok or kadhai add mustard oil and smoke it. Add the mustard, poppy seeds powder and saute for a minute.

6. Add turmeric powder, salt and red chili powder.

7. Add chopped raddish and mix well with the spices. Cover with a lid and cook on medium low heat for 7-8 minutes or until your see its partially cooked.

8. Add the chopped radish greens to the wok and mix well. Cover it and further cook for another 5 minutes.

9. Serve hot with Roti and with some Bathua raita on the side.

For more everyday recipes you can try: Gobhi Danthal ki Sabji, Aloo Methi Punjabi Style, Swanjhane ki Sabji, Methi Matar Malai.

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Dinner

Mutton Rogan Josh | Kashmiri Lamb Curry | Kashmiri Goat Curry

By anshu September 25, 2015

This is that post of the month where I cook and present according to the theme in Spatula Force’s Monthly Challenge. It’s a group of talented bloggers who have come together to try new cuisines, new dishes out of the ordinary. This month’s theme was hosted by me and it was an opportunity to explore Kashmiri Cuisine. I had never cooked lamb before so when it was time to make something Kashmiri I knew I had to debut cooking Mutton or Lamb or Goat and the signature Dish from Kashmiri Cuisine was none other than Rogan Josh.

Rogan Josh is an aromatic Lamb dish of Persian Origin. Rogan Josh the name has many interpretations. Rogan or Roughan means ‘Clarified butter’ or fat and Josh means the ‘passion, the intensity, the heat’. Rogan Josh thus means cooked in oil in intense heat. The colour of gravy is crimson red due to Kashmiri Red Chilies which gives more colour than the heat to the dish. Apart from this Ratan Jot or Alkanet a dried herb from the region is used to give its amazing red colour. I have used Ratan Jot infused in oil for the colour.

Another interesting fact about this dish is that there are two distinct way of cooking it. The Hindu way and the Muslim way. Muslims use Praan, local shallots tasting like garlic whereas the Kashmiri Brahmins avoid onion and garlic and use Yogurt to bring down the spice in their curry. Also it is noteworthy that in India instead of Mutton Goat is unvaryingly used since genuine lamb is less widely available than goat meat.

I have made the dish without any fresh vegetables. It made me think loud as to how treacherous can the cold be in the Kashmir Valley where not a blade of grass grows in thick winters and the valley is covered in a blanket of snow. It is where the human being learns to adapt with whatever is available, preserved, and dried.

I totally enjoyed cooking this specially reading about the Kashmiri Cuisine. Special mention goes to Farrukh Shabad for her incredible lip smacking recipe of Rogan Josh from her blog Cubes n Juliennes. What can be more appropriate than adding this recipe on Bakra Eid. I wish my readers Eid Mubarak!

Directions:

1. In a bowl marinate chopped mutton pieces with Cinnamon Powder and Fennel or Saunf Powder.

2. Also red Kashmiri Chili Powder, Black pepper Powder and Cardamom Powder or Crushed Cardamom.

3. Rub the lamb pieces rigorously with the spices and let it sit for an hour or so.

4. After an hour or marination add mustard oil in a pressure pan. You can use open pot also for slow cooking. Let the oil smoke out. As you spot the smoke turn the flame off.

5. Add Bay leaf, Black Cardamom and Green Cardamom.

6. Also add Cinnamon Sticks, Cloves and Black Pepper Corns. Roast the spices in oil on low flame till aroma starts coming.

7. In a small bowl whisk some thick creamy yogurt, make sure its without lumps. Add Red Chilli Powder and Fennel Powder to it. Set aside.

8. When your whole spices have roasted add the marinated mutton pieces to the pressure pan and fry in oil for 6-8 minutes stirring occasionally. At this stage the colour of mutton will change from red to brown.

9. At this stage add Asafoetida and Dry Ginger Powder to the pan and combine with the mutton.

10. Add a cup of water and simmer for good 10 minutes.

11. Turn the flame on low and then add Yogurt mix to the mutton and combine till whole of mutton is combined in yogurt.

12. Add salt.

13. In a bowl add ratanjot or alkanet with little oil and microwave it for a minute. This will infuse the colour in oil. It is important to mention that ratan job only infuses in alcohol and oil and not in water.

14. Add this ratanjot infused oil to the curry and combine.

15. Close the lid and bring in 3 whistles and then turn the flame on sim. Let it cook for another 20 minutes undisturbed. If you are cooking in a crock pot cook it covered. It can take upto 1 and 1/2 hours to 2 hours. Do not forget to stir at regular intervals. Serve hot with Rice or simple Roti or Tawa Naan.

Other Popular dishes from Indian Cuisine you can try Butter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer, Mushroom Do Pyaaza.

[whohit]RoganJosh[/whohit]

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Dinner

Bharwan Touri | Stuffed Smooth Gourd | Stuffed Turai with Pyaaz

By anshu September 19, 2015

Mother is your first teacher, friend and a guide. But later in life you meet friends who make your life meaningful and you start learning new things from them. Life was kind on me and made me come across a friend on facebook in one of the Food Groups I am a member of. Sonu and me haven’t met ever but this friendship is beyond seeing each other. It is about the bond we share. This recipe of Stuffed Touri I learnt from her. It is how her mother in law likes it. Oh by the way I also learnt from her Authentic Kaddha Prasad which is already on my blog 🙂

I have always been making touri the way my mommy has taught me, with waddi as we call it in Punjabi. You must try this Touri Waddiyan recipe as well. But Sonu taught me this new version which was as delicious as the other one. This is to add to my series of Stuffed Vegetables I have on my blog. If you are keen to try them, I have Stuffed Baby Brinjals Punjabi Style, Stuffed Bittergourd or Bharwan Karela, Stuffed Apple Gourd or Bhawan Tinda listed here, will be adding more shortly.

Directions:

1. Take fresh smooth gourd, wash and peel its skin.

2. Cut it into three to four pieces.

3. Make a slit in the side but do not cut all the way. The piece should be intact. We are making a cavity for the filling.

4. For the filling. peel the onion skin and grate them using a grater.

5. Add turmeric powder to the grated onion along with salt and red chilli powder.

5. Also add Garam Masala and Chaat Masala.

6. Mix thoroughly and with the help of a spoon stuff each piece of gourd.

7. Now in a pan heat some mustard oil and let it smoke out. Put the flame on low and carefully place the stuffed gourds into it.

8. Keep changing sides and cook them uncovered till they are fully done. Avoid over cooking them. They must be soft but still be able to hold their shape.

9. Serve them hot with chapatis or naans.

Other Summer vegetable dishes you can try are: Touri Waddiyan, Bharwan Karela, Cholai ka Saag, Baingan ka Bhartha,

[whohit]StuffedTurai[/whohit]

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Dinner

Ajwaini Arbi | Colocasia with Carom Seeds | Spicy Dry Taro Root with Bishop’s Weed

By anshu September 2, 2015

This Ajwaini Arbi is my mother’s recipe and I love it! In Mexico I missed eating Colocasia or Arvi or Abri as it is called. So when I came back I ensured I made this every week in the season. The usual way of making is to simply fry it with some basic spices but then this way of cooking it with carom seeds makes it special and oh so delicious.

A lot of people get rashes or itchiness when they peel colocassia. Undeniably I am one of those. I have tried putting mustard oil before peeling the skin, but that also doesn’t seem to work. So last resort is I have bought latex gloves and wear them. That seems to have worked wonders. Now I can cook my favourite vegetable without scratching like a puppy 😛

In Almora we get plenty of Arbi and also its leaves. This gives me opportunity to try out various versions of this humble root vegetable.I made Arbi Curry Masala specially for Navratri Fasting, as it is without Onion Garlic. I also made Arbi Ke Patton Ke Pattode, which is Colocasia leaves rolled fritters. You must try these they are amazingly lip smacking.

Directions:
1. Wash Arbi and remove all the grit.

2. Put the Arbi in Pressure pan with some water and cook for 3 whistles or 5-7 minutes. Make sure the arbi doesn’t get overcooked and retains its shape. It will taste awful if becomes frail.

3. After boiling arbi drain it in a colander and let it cool down to room temperature.

4. Peel the skin off using a knife. The skin will be easy to remove once its boiled.

5. If the pieces are big in size cut them into halves.

6. In a wok heat some ghee or clarified butter. You can use other cooking oil as well.

7. Add carom seeds or ajwain, cumin seeds and Amchur.

8. Once the seeds begin to crackle add the arbi and toss with the seeds.

9. Add salt, red chilli powder and coriander powder and a little turmeric powder.

10. Mix everything together and cover with a plate or lid barely fitting the vegetables. Press down under and let it cook for 5-8 minutes, Then toss again and keep cooking till the arbi is crisp. Keep an eye don’t burn it 🙂

11. Sprinkle with Garam Masala and Chopped Fresh Coriander Leaves. Serve hot with Roti or Tawa Naan.

Other Colocasia or Arbi recipes you can try : Arbi Curry Masala, Arbi Ke Patton Ke Pattode.
You can also try other every day dishes: Aloo Methi, Tori Wadi, Dahi Wala Karela, Methi Matar Malai.

[whohit]Ajwaini Arbi[/whohit]

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Dinner

Punjabi Style Bharwan Tinda | Stuffed Indian Round Gourd | Spicy Stuffed Apple Gourd

By anshu June 8, 2015

Do you belong to the clan of LTT (Lauki, Tinda, Touri) repellents 😛 ? Well Try this spicy recipe of stuffed tindey, plural of tinda, this will change your opinion and you will love eating these tasty vegetable. I also posted the recipe of Touri waddiyan some time back which was well appreciated by you. This encouraged me to post this delicious recipe given to me by my mommy.

Tinda is also known as Apple Gourd or Indian Round Gourd or Indian Baby Pumpkin. In Marathi it is known as dhemase, Tindsi in Rajasthan and Meha in Sindhi. But it is popular vegetable in North India specially Punjabi Cuisine. I grew up eating this dish and it is one of the comfort foods made by my mommy. The way the spices marry the gourd creates such amazing taste that its difficult to express in words. You must choose baby tindey for this, which has soft center and tender seeds.

Directions:
1. Choose Baby tindey, usually smaller in size. Wash them and peel their skin using a peeler. If you find the seeds like this then the seeds should be scooped out.

2. Make a cross section insertion on top using a sharp knife. Make sure the cut does not cut the tinda into pieces. Oops I cut this one into half 😛 Never mind still good to use.

3. In a bowl mix Salt, Turmeric powder, Red Chili powder.

Add Media

4. Also add to this Amchur, Coriander powder, Sambhar Masala.

5. Also add Garam Masala and Asafoetida.

6. Mix the spices well and stuff them using a spoon inside the insertions made on tindey.

7. Chop some Onions, Grate some ginger and chop some green chilies.

8. Add ghee or clarified butter in a wok.

9. Add cumin seeds to the warm ghee and let them sputter.

10. Add ginger and green chilies and saute for a minute. Add onions and saute them till soft and tender.

11. Add the stuffed tindey to the wok and carefully toss them to coat them with ghee. Also add the tindey pieces if cut into pieces accidentally 😛 Saute for a minute or two.

12. Take a steel lid just big enough to cover the tindey well. Do not use big ones, we want less space inside and more pressure to cook them.

13. Keep tossing and turning in between and cook for 15 minutes on medium high heat or until the tindas have cooked thoroughly. Insert a knife to check. Turn the flame off. Serve hot with Roti and Raita.

You can even try other summer dishes from Indian Cuisine : Touri Waddiyan, Bharwan Karela, Baingan Ka Bhartha, Baingan ka Salan. Dahi Wala Karela.

[whohit]StuffedTinda[/whohit]

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Dinner

Baingan Ka Bhartha | Smoky Eggplant Dish | Charred Brinjal Dish | Spicy Roasted Aubergine

By anshu May 16, 2015

Eggplant or Brinjal or Aubergine is the most versatile vegetable available all across the globe. It is found in different colours ranging from white to green to purple and the sizes and shape also varies from small. big and long. The big sized eggplant is used for this dish because it has maximum pulp. This is a North Indian version of this dish. The variants are found all over the world, in the form of Baba Ghanoush, Muttabal from Mediterranean Region, Patlıcan salatası from Turkey, Aubergine caviar from Southern France, Salată de vinete from both Romania and Hungary and the list is endless.

In India it is served with Roti or Parantha and a Yogurt dish or raita is often accompanied. My mother makes the best Baingan ka Bharta. Its simple recipe without much effort but many things have to kept into mind to bring out the best of its flavour. Its Spicy and absolutely a comfort food. I am including this recipe specially for those who are new to cooking. I also learnt this from my mother one of the first few dishes 🙂

Directions:
1. Roast the Brinjal and peel its skin off. Learn how to Roast an Eggplant on your stovetop? Make sure the brinjal is properly roasted otherwise it effects the taste and texture of bhartha.

2. Mash it roughly using your knuckles. It will resemble a slimy semi solid paste. Keep aside.

3. Chop Onions, Green Chilies and Ripe Tomatoes*.

4. Add ghee or clarified butter in the wok or pan.

5. Add Onions and green chilies and let them saute till the onions become transparent and soft.

6. Once onions are sauteed add chopped tomatoes.

7. Add salt to the tomatoes so that they cook faster.

8. Cook the tomatoes till they are soft and gooey. This till take good 5-8 minutes.

9. Once tomatoes are in mashable consistency add the roasted brinjal and mix.

10. Add red chili powder and check if more salt is needed. Combine thoroughly until the eggplant has mixed well with onion tomato. Cook for another 5 minutes.

11. Garnish with freshly chopped Coriander Leaves and Garam Masala.

12. Serve hot with Rotis and Raita of your choice.

You can even try simple everyday dishes from Indian platter like Tori Wadi, Curd Rice.
Some of the Raita recipes you can try, Aloo Anaar ka Raita, Bathua Ka Raita , Chukandar ka Raita

Other dishes made with brinjal are Hyderabadi style Baingan Ka Salan. Bharwan Baingan, Baingan ka Raita , Begun Bhaja

[whohit]BainganKaBhartha[/whohit]

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Dinner

Capsicum Zunka | Capsicum with Gram Flour | Besan Wali Shimla Mirch

By anshu April 18, 2015

I have always liked Capsicum be it in pastas or simple Indian style Aloo or Potato Capsicum. When I came across this recipe I was a little skeptical in trying owing to its different ingredients. But to my surprise this dish, Capsicum Zunka from Maharashtrian Cuisine came out absolutely delightful. It not only has a unique blend of flavours but has a very interesting texture.

The Black Bengal Gram Flour or besan as it is commonly known as gives this dish a phenomenal treatment. Not to mention the symphony of flavours created by Curry Leaves, Mustard Seeds, Asafoetida and Garlic is worth mentioning. This might be a humble dish but very flavoursome.

Directions:
1. Wash the capsicums and cut them into cubes.

2. Also Chop Onions, green chilies and peel Garlic cloves. Set aside.

3. In a wok add Besan or Black Bengal Gram Flour and dry roast it on low flame. Keep stirring it continuously to avoid burning from the bottom. The colour of the flour should not change but by the fragrance you will know when its ready. Transfer it to a plate.

4. In the same wok add oil. Heat the oil.

5. Once the oil is hot add the mustard seeds. When they begin to crackle add Cumin seeds and asafoetida. Saute them for couple of seconds.

6. Add chopped Onions, Garlic, Kaddhi Patta and Chopped Green Chilies.

7. When the onions become soft and tender add cubed capsicum and combine. Add salt. Let the capsicum cook on medium low flame till it becomes partially soft and releases its water. This should take 6-7 minutes.

8. Now to this add red chili powder, turmeric powder & Coriander powder.

9. Once the spices are combined with the capsicum sprinkle roasted besan over it. Do not put it in one go. Use one spoon at a time and then combine. This will ensure that the flour is evenly mixed and there are no lumps.

10. Cover the wok partially with the lid and cook for another 2 minutes on low flame.

11. Sprinkle with fresh Coriander Leaves.

Serve hot with Chapatis and Pranthas.

You can even try Baked Stuffed Capsicum for variation.

For more Indian Dishes you can check out Aloo Anaar ka Raita, Gobhi Danthal, Swanjhane Ke Phool.

[whohit]CapsicumZunka[/whohit]

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Dinner

Punjabi Style Gobhi Danthal | Cauliflower Stem in Spicy Dry Gravy

By anshu January 29, 2015

Gobhi or Cauliflower is the most versatile vegetable after potatoes and found in almost all across the globe. In winters it is available in abundance in India. One gets tired of eating Aloo Gobhi or Cauliflower cooked with Potatoes so a variation is always welcome. Few days back I had posted recipe of Gobhi Manchurian. which is an indo-chinese way of cooking this nutritious vegetable. The interesting thing to note is that not only the cauliflower florets are used in cooking but the central stem holding the florets also makes such an amazing dish. My mother makes it and its absolutely delightful.Its one of my favourite dishes and I insist that you must try it in thick winters. Its also known as Vegetarians meat.

gobhidanthal_featured4

You have to reserve and collect the stems or danthals when you cook cauliflower. The softer the stems the better the dish tastes. You can keep the danthals or stems in the fridge for two weeks and cook once you have enough danthals to get started. The other option is you can ask your local vegetable vendor to give you the stems. They will be happy to give away to you.

Directions:

1. You need atleast two full pods of Garlic for this. Peel the skin and keep the garlic cloves aside.

2. In a blender add garlic, green chilies, ginger and tomatoes and make a fine paste. Keep aside.

3. Remove the florets and take the central stem of the cauliflower. You can also use the hard shoots,ensure they are fresh. Wash them rigorously to remove all dirt.

4. Cut the danthals into half or if they are big cut them into fours lengthwise.

5. Put some mustard oil in the pressure pan. Wait till the oil starts to smoke out.

6. Put the tomato puree.

7. Also add the danthals and combine them with the puree.

8. Add salt, turmeric powder and red chili powder.

9. Also add garam masala and combine.

10. Close the lid and cook for 6-7 whistles or till it becomes soft and tender.

11. Garnish with Green coriander leaves.

Serve hot with Rotis and enjoy the most amazing vegetarian meat. Do not forget to remove the hard stems like bone 😉

You can even try other dishes from Punjabi Cuisine like Besan Kaddhi Pakore, Bharwan Karela, Dal Makhni, Langar Wali Dal and Dum Aloo.

[whohit]Danthal[/whohit]

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Dinner

Tori Wadiyan | Ridge Gourd with Spicy Dried Lentil Dumplings | Tourai with Baddi

By anshu July 12, 2014

Turai, tori, thurai, dodka, galka are all different names of Summer Squash known as Ridge Gourd. It is a very popular summer vegetable available in most parts of the country. It has a great nutritional value but not a lot of people eat specially kids for its bland flavour. I have heard many label these summer vegetables as LTT for Lauki, Tinda, Turai :P. My husband was also one of those who would despise tori. When I started cooking tori in the style of my mother he could resist eating it. Infact, I often receive requests from him to make tori, sometimes two or three times a week during season.

Now the question arises what makes my mother’s recipe so special? She makes tori with punjabi wadi, which are dried dumplings made with ground lentils and spices, dried in the sun. I remember as a kid my grandmothers would make them when I would visit them during summer vacations and my job was to keep an eye on them from birds and monkeys while they were being sun dried on the terrace. What lovely days! The fusion of tori and wadi makes this dish delicious. You can use these wadis in this Dal Ghiya recipe also.

Directions:

1. Wash and peel the skin of gourd.

2. Chop Onions, gourd along with green chilies. Keep aside.

3. Take a small sized tomato and chop it. Too much tomato can make the dish more tangy. If you want to taste the real taste of gourd keep the quantity of tomatoes minimal.

4. In a pressure pan pour some oil/ghee. Add cumin seeds. Let them cook and spatter for a minute.

5. Crush one wadi and make small pieces of it. Add them to the pressure pan with onions. Cook it till onions become transparent.

6. Add the chopped gourd along with tomato.

7. Add Salt, Turmeric and Red Chili Powder. Add two spoon of water. Close lid and pressure cook for 5 whistles or anywhere between 10 to 12 minutes.

8. Open once the pressure has released. You will see it has a lot of liquid. Turn on the flame and cook till all liquid is absorbed and evaporated.

9. Garnish with garam masala and chopped Coriander leaves.

10. Serve hot with Rotis.

You can even try Stuffed Touri which is also an incredible way to eat ridge gourd without making faces 😛

You can even try other dishes from Punjabi Cuisine like Bharwan Karela, Dal Makhni, Gobhi Danthal ki Sabji, Aloo Methi, Punjabi Style Shalgam Ka Saag , Dal Ghiya with Punjabi Vadiyan, Punjabi Pethey Ki Sabzi, Punjabi Style Bharwan Tinda, Langar Wali Dal , Punjabi Style Dum Aloo, Punjabi Pindi Choley.

[yumprint-recipe id=’32’] [whohit]ToriWadiyan[/whohit]

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Dessert

Makhane Ki Kheer | Foxnut Milk Pudding | Phool Makhana Kheer

By anshu March 27, 2014

Navratras are approaching and this recipe is simply ideal for all those who wanna fast and also for those who wanna taste the Navratri food despite non fasting 😛 I know many such people in my family including my husband. I never tasted this kheer until my mother in law made it soon after I got married.

It tasted amazing and I learnt from my Mother in Law and now I am sharing it with you. For those who are unaware of Makhanas or Phool Makhanas, they are nothing but Lotus dried seeds also known as Foxnut. You can eat this during any vrat or any festivity.

Directions:
1. Put Makhanas in a bowl and soak them in water for couple of hours or so till they become soft and gooey.

2. Coarsely grind the soaked makhanas in a blender. You can also make a smooth paste if you prefer but I like it chunky. Set aside.

3. In a deep bottom pan add milk and give it a boil.

4. Add crushed cardamoms to the milk and boil for another 5 minutes on low flame . If you prefer you can even use powdered cardamoms.

5. Add coasrsely blended Makhanas to the milk and give it a stir. Boil for ten minutes till the kheer attains a thicker consistency.

6. Add a can of condensed milk or sugar as per your taste. Stir continuously.

7. Add Chopped Pistachios or dry fruit of your choice. and give it a mix.

8. Add few strands of saffron and mix.

9. Serve Hot and Enjoy.

Other traditional sweets you can enjoy during the festivity are: Pumpkin Halwa, Sooji Ka Halwa, Gajar Ka Halwa, Rasgulla, Attey Ka Halwa.

[yumprint-recipe id=’13’][whohit]MakhaneKiKheer[/whohit]

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