SeasonalFood – Page 2 – The Secret Ingredient

Dips

Bathua Ka Raita | Chenopodium Album Yogurt Dip | Lambsquarters Yogurt Dip

By anshu March 31, 2015

The best part about winters and spring is that you get a lot of green leafy vegetables. They are not only nutritious but also very tasty. I love to indulge in Sarson ka Saag, Palak Paneer, Methi Aloo, Methi Matar Malai every other day. But my favourite is the delicious Bathua Ka Raita. It is a yogurt dip made with a kind of seasonal weed plant known as Bathua or Bathuwa. Its english name is Chenopodium Album. It may be a weed but it is extensively grown as a crop in Northern India.

I had no clue that it was a weed until I moved to Almora. My maid came with a bag of leaves and she said would you mind if I take these home? I asked her what it was and she told me its bathua which she plucked from the wasteland above the house on the hills. I told her to take it on a condition, if she could also fetch for me 🙂

With abundance of bathua around me I can enjoy this raita more than ever before. My husband always avoids yogurt complaining its cold in here. So the other day I decided to make this for myself. To my surprise the bowl was half empty when I decided to pour for myself. He kittenishly said “why you did not tell me before it was going to be so tasty”. He finished half of it and was asking for more.

Directions:

1. Separate Bathua leaves from its stem. Also separate the coriander leaves from its stem. Wash both the leaves separately and keep aside.

2. In a pressure pan put washed bathua leaves and 1/4 cup of water.

3. Also add salt and put the lid on. Cook for one whistle or 2 minutes after the pressure has reached its peak and switch off the flame. Let it cook in the steam. After the steam has released open the lid. Drain the water using a colander or wire mesh. You can use this nutritious water to knead dough for rotis.

4. Squeeze out extra water using your hands.

5. Place the squeezed bathua in a blender.

6. Add to it washed coriander leaves, green chilies. red chili powder and salt.

7. Add on top curd.

8. Also add ground ginger powder or sonth and roasted ground cumin powder. Pulse this together for two seconds or until the green colour appears.

9. Transfer it to a serving bowl. Sprinkle more roasted ground cumin powder and red chili powder. Serve as a side dish with anything you please.

Other Raita or yogurt based dishes you can try are : Purslane Yogurt Dip, Aloo Anaar ka Raita, Baigan ka Raita.

[whohit]BathuaKaRaita[/whohit]

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Dinner

Swanjhane Ke Phool Ki Sabji | Drumstick Flowers with Peas

By anshu March 2, 2015

Swanjhane ke phool or drumstick flowers as it is known in English are bitter flowers available at this time of the year. These are also known as Moringa flowers, sahjan k phul, swanjhra gulah and are widely popular in Sindhi Cuisine. My mother being a punjabi makes this amazing dish which is known in lessor households, rather not a lot of people know that these flowers can be cooked. When I made this last time my parents in law tried it for the very first time.

This is my favourite dish and I yearn to eat this whenever these flowers are in season and I am at my mother’s place. I haven’t been able to perfect this recipe but this is the exact recipe she follows. I think its the addition of love which makes it more delicious. Many people dislike this because they complain of being very bitter. But my mom’s recipe makes it neutral and delicious. You must try it out. It has that earthy taste which makes it simply delicious.

Directions:

1. When you buy the flowers and buds of drumstick just ensure it doesn’t have any unwanted stems.

2. Boil some water in a pot and add salt.

3. When the water comes to a boil add the flowers and let it cook for a minute and then turn the flame off.

4. Close the lid and let it sit overnight or 8 to 9 hours. This will take out the bitterness out of the flowers.

5. After soaking for 8 hours this is how it will look. The water will become brown.

6. Now drain the flowers and put them under running water.

7. Put the flowers back in the pot and add fresh water.

8. Keep boiling it for 20-25 minutes till the flowers are soft and cooked. You can take a flower and try to mash it with your fingers.*

9. Drain the flowers using a colander.

10. Squeeze out extra water using your hands. It will mash up the flowers but its okay. You can do it in batches.

11. Keep them aside on a plate. In the meanwhile chop some onions, tomatoes and green chilies for the temper.

12. In a wok add some ghee or clarified butter,

13. Add peas and cook them for five to seven minutes till they become soft and crunchy.

14. Add chopped onions and saute them till they become transparent and little brown.

15. At this stage add chopped tomatoes and green chilies. And cook till tomatoes are softened.

16. Add salt and red chili powder.

17. Cook for five minutes or until the oil begins to separate.

18, Add boiled and drained flowers and mix.

19. Cover it with a fitting plate and let it cook on low flame for five minutes.

20. Sprinkle some Garam Masala.

Serve hot with Rotis.

You can try other recipes from my Mother’s Kitchen like Tori Wadiyan, Bharwan Karela, Besan Kaddi Pakora, Aloo Methi, Gobhi Danthal, Dal Makhni.

[whohit]SwanjhneyKPhool[/whohit]

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Dinner

Punjabi Style Aloo Methi | Potato & Fenugreek Leaves in Indian Spices

By anshu November 29, 2014

Fenugreek Leaves or Methi is a gift from Winters. The bitter taste of these leaves brings a delicious flavour when cooked with spices. I missed them so much in Mexico as they are largely cultivated in Indian Subcontinent and other countries like Turkey and Spain . But this season I am making the most of it.The warmth of this dish is incredible. Punjabi Style Aloo Methi is something I have grown up eating and is close to my heart.

The cooking time of this dish is nothing but the only taxing part is to separate the leaves from the stem and cleaning them. My family is very fond of this dish. If you like Methi or fenugreek you can also try Methi Matar Malai which is also very interesting and has a distinct taste. I have always seen my mother separating green leaves from stems, be it fenugreek,spinach, mustard leaves and many many more leafy vegetables we get in winters. I make a lot of them. May be you can try Bathua ka Raita, Chaulai Ka Saag, Palak Paneer ,Palak Mushroom and I’ll be sharing many more in the days to come. Till then you enjoy these and keep your selves warm and hearty.

Directions:

1. Separate the leaves from the stem and wash them thoroughly under running water several times or until the leaves are clean.

2. Drain out all excess water and chop them coarsely.

3. Roughly chop Tomato, Onion, Green Chili,Garlic and Ginger. Put them in a blender and make a puree. Set aside.

4. Also wash, peel and cube few potatoes. Keep aside.

5. In a pressure pan add some mustard Oil and let it heat till it starts to give out smoke.

6. Add cubed potatoes.

7. Add the puree.

8. Add salt, turmeric powder, asafoetida and red chili powder. Mix together.

9. Add chopped fenugreek leaves.

10. Combine everything together.

11. Put the lid on and let it cook for 5 whistles or 7 minutes after the pressure builds up.

12. Turn off the flame and let it cook in its own steam. After all pressure has released open the lid and turn the flame on. You will see some liquid. Let it simmer on low flame till all liquid has been absorbed. This step is very crucial for this will bring in a great flavour.

13. Keep stirring and after the liquid has absorbed you will see some oil in the base. Sprinkle with some Garam Masala.

14. Serve hot with Rotis and Aloo anaar ka Raita or Bathua ka Raita.

You can try more Cuisines from Punjabi Kitchen like Stuffed Bittergourd or Bharwan Karela, Besan Kaddhi Pakora, Punjabi Pindi Cholley

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Dinner

Kathal ki Sabji | Jackfruit in Indian Spices

By anshu August 13, 2014

Kathal or Jackfruit as it is called in English is native to South and Southeast Asia and is believed to have originated in southwestern rain forest of India. It is this season when this vegetable hits the market for a brief period. Not a lot of people like cooking this because its a tough task to peal and cut this vegetable. The skin is tough and hard and secrets a starchy liquid when cut. It sticks to your hands and makes it all messy. But thanks to mommy’s effective tips on peeling and chopping it, that I am able to enjoy eating Kathal ki Sabji

I tried cooking this on my own for the first time because I member eating this almost a decade back. My husband ate this for the first time. I still remembered its flavour. So I called my mommy for the recipe and since then I have been making this twice in a week fearing it will soon be over for the season . Its delicious!

Directions:

1. Here is the undisputed tip for peeling and cutting jackfruit. Apply Mustard Oil on your palms and even the knife you are going to use for cutting the jackfruit.

2. Now you can easily remove the tough skin and chop the fibrous inside of the fruit into small pieces. Remember inside the fibrous pulp you will find big sized hidden seeds. If the fruit is still baby, which means it has been plucked early the seeds will be softer and can be cooked. But if you cannot cut them its better to remove them.

3. Roughly chop some tomatoes and put them in a blender to make a puree. Keep aside

4. Slice some onions in length. The caramelized onions enhance the overall flavour of this dish. So use it abundantly. Also finely chop some green chilies. Set aside.