WinterIsComing! – Page 2 – The Secret Ingredient

Breads

Matar Ka Parantha | Indian Stuffed Flat Bread with Peas

By anshu March 31, 2015

Indian Flatbreads or Paranthas are famous all over the globe for the variety of stuffing. They can be vegetarian as well as non vegetarian. Basically there is no end to them, you just have to be creative with it.

My husband and kiddo are not very fond of Peas or matar. They eat it when only when pressurized or when I have to raise my eyebrow 😛 So making them eat this parantha was a challenge. I borrowed this recipe from an adorable friend whom I met in Mexico, Garima Kedia Harlalka. From the moment she shared this recipe I knew I had to make this. But unfortunately it took me soo much time as I was bust relocating to India,

I tried it and it came out soo well that both my fussy boys relished it to the core. Thank you soo much Garima this is for you.

Directions:

1. Take peas, I am using frozen, but you can use fresh if you like.

2. Defrost them in the Microwave for about 3-4 minutes. Time can vary on the power of your microwave. You can even put them in hot water to defrost without microwave. Later you can drain them.

3. Add the defrosted peas with ginger and green chilies in a grinder.

4. Add a few spoons of water to make a paste of it.

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5. In a wok or pan add oil.

6. Add cumin seeds and let them sputter.

7. Add the paste, salt, Dry Coriander powder & Amchur.

8. Also add roasted cumin powder and garam masala.

9. Combine everything and cook on medium low flame till all the moisture is absorbed and it becomes dry.

10. Take the dough and roll it into a small circle. Add two spoons full of peas mixture and place it in the center.

11. Close it from all ends to make it look like a money bag.

12. Roll it carefully in a circle using a roller pin and dry flour. Ensure you don’t put a lot of pressure while rolling as the stuffing can ooze out.

13. Add ghee on an iron tawa or pan and put it on heat.

14. Cook on both sides flipping after every few minutes until its crisp and golden brown on both sides. Serve hot with a bowl of fresh natural curd and stuffed chili pickle.

You can try other recipes with peas like Methi Matar Malai.

[whohit]MatarParantha[/whohit]

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Dinner

Methi Matar Malai | Fenugreek Leaves with Peas in Creamy Sauce

By anshu March 15, 2015

Methi Leaves or Fenugreek leaves are widely available in winters. The slight bitterness in these leaves brings an interesting flavour to the dish. Usually in my kitchen I make Fenugreek with Potatoes or as we call it in hindi, Aloo Methi . But this time I wanted to try something new so tried cooking Methi Matar Malai.

It was my maiden attempt at this dish and I am proud to say it came out very yummy. The bitterness of leaves, the crunchiness of peas and the creaminess of malai or cream gives it a unique, balanced flavour.

Directions:

1. Separate the fenugreek leaves from their stem. Wash it rigorously and chop it coarsely.

2. In a grinder add Cashew Nuts, Onion, Ginger, Green Chilies and Garlic.

3. Make a smooth paste without using water. You can add a spoon of water if there is difficulty in making a paste.

4. In a wok add little ghee or clarified butter.

5. Add cumin seeds till they splutter. Then add the ground cashew mixture.

6. Saute the mixture till rich aroma starts coming. You don’t have to brown the paste.

7. Add chopped fenugreek leaves and pour 1/4 to 1/2 cup water.

8. Simmer for a few minutes then add boiled peas and Cream or malai.

9. Keep simmering it further. Now add salt and sugar to balance the bitterness of fenugreek.

10. Give it a mix. and keep simmering for a minute or two.

11. Garnish with Fresh Coriander Leaves and little Garama Masala.

12. Serve hot with Rotis.

You can even try Aloo Methi.

If you are looking for more winter dishes you can try Swanjhane Ke Phool Ki Sabji.Besan Kaddhi Pakora, Kathal ki Sabji.

[whohit]MethiMatarMalai[/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

Punjabi Style Kaddi Chawal | Besan Kaddhi Pakora | Gram Flour Curry with Dumplings

By anshu December 20, 2013

My mother is an incredible cook and the credit goes to her for taming me and making a good cook out of me. I learnt to cook out of need and never out of interest. But gradually that need became an enjoyment and lately a passion.

Last year when my parents visited me in Mexico, I made Kaddhi Chawal for dinner one night. Needless to say this recipe is my mom’s most famous recipe. When she started eating she paused and said “I cant say if its made by you or me”. That was the biggest compliment from my guru. I hope you try this recipe and enjoy.

Directions:

1. Add all the ingredients for kaddi (not tadka) in a blender and add add only 1/4 of water and run the mixer to form a lump free liquid.

2. Pour this mixture in a large pot (ensure its very deep because on boiling it can spill) and add rest of the water.

3. Turn on the flame and let it boil for about 25-30 minutes. You must keep stirring it every minute and reduce the flame every now and then to stop the kaddhi flowing off the pot. Don’t be like me 😛 keep an eye on it. You can put it on high flame again and likewise keep repeating till about half an hour. Once you feel the kaddhi is cooked turn off the flame. The consistency of kaddhi will become less dense as the kaddhi cooks.

4. In a skillet/ pan add oil and let it heat for a minute and then add mustard seeds and cumin . Let it splatter for another half a minute. Ensure you do not over cook otherwise the taste changes.

5. Add Fresh kaddi patta and cook for additional half a minute. I do not have the luxury to have fresh kaddi patta in Mexico so i use dried coarsely ground kaddhi patta. It doesnt taste as strong as fresh leaves but something is better than nothing.

6. Add garlic and green chili and cook till garlic starts turning golden brown.

7. Now add this tempering on top of your kaddhi in the pot. Garnish with chopped coriander and garam masala. Keep aside.

8. For the pakora or fritters, in a frying pan pour oil and let it heat.In the meanwhile mix besan, onions, chilli, salt, red pepper powder and water to form a paste. It should not be very liquid.

9. With a spoon pour the mixture in heated oil to make fritters. Ensure you make small and thin fritters or pakora for kaddhi as they will not absorb a lot of kaddhi and there will be enough liquid.

10. Once you fry the fritters turning both sides till they acquire golden colour remove them on a paper towel to absorb extra oil.

11. Put these pakoras/fritters in kaddhi and heat it for a couple of minutes.Your Besan Kaddhi is ready! Serve with Rice and enjoy !

Other popular and Lip smacking dishes from Punjabi Cuisine are: Bharwan Karela, Dal Makhani, Langar wali dal, Bharwan Tinda, Butter Chicken .

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[whohit]kaddhi[/whohit]

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Easy Recipe

Home Style Tomato Soup | Easy Vegetarian Tomato Soup

By anshu December 4, 2013

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Come Winters and Tomato Soup is a frequent phenomenon on our dinner table. The soup is creamy yet tasty. The best part is it doesn’t taste like restaurant tomato pureed soup. It has the perfect blend of vegetables and tomatoes. Of Course its my Mother’s recipe as she would add all possible vegetables and hide them under that delicious and beautiful looking soup. Its a full meal in itself but you can always serve it with bread sticks or even vegetable sandwich. My little one loves this soup. You must also give it an opportunity to become your favorite soup.

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When I was in Mexico I remembered how people would fall for this soup. They found it so comforting and when I speak to them now they tell me how they miss us and the tomato soup. This simply makes me proud that a petty soup can stay in someone’s memory for so long. You should try it, it certainly is comforting for the winter season.

Directions:
1. In a pressure cooker pour some oil and wait for it warm up little. You can also use a deep pot instead of a pressure cooker. I prefer Pressure Cooker because its faster. Add garlic and sauté it for a minute till you see it starts to get golden colour. Add Onions and sauté them till they become translucent. This will take another minute or two.

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2. Add Carrots, beetroots and saute them along with garlic and onions for another minute or so.

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3. Add Gourd also known as Ghiya or louki or Calabasa or Zucchini and mix it to release some of its moisture. This will also take a minute.

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4. Now add tomatoes the most important character here. Stir the vegetables for another minute.

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5. Let us garnish the vegetables with Salt and Pepper.

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6. Now add about a liter and a half water into it or enough to drown the vegetables. And close the lid of the pressure cooker with whistle on. Cook on high flame till you hear the first whistle or hissing sound and then turn the flame on low and continue to cook for another half an hour. Open only when the entire pressure has released itself. If you using deep pot add about two liters of water and cover the pot with a lid and cook on high flame for ten minutes then turn the flame on low and cook for at least an hour or when you see vegetables turn tender. Do not forget to stir occasionally like after every few minutes and if you see water level dropping add more water.

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7. Now drain the vegetables with a colander and do not throw away the water. Reserve it.

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8. Now put these vegetables in a blender and puree them till soft.

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8. Now mix the reserved water with this puree. And sieve it using a colander. You will find a little residue left in the colander, throw it away.

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9. Bring a boil to the sieved soup. If you feel the consistency is too thick add little water to dilute it.

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10. If you like add a spoonful of thick cream or malai whisked using a fork. Season again with Salt and Pepper, if needed. Serve hot and beat the cold. 🙂

Other Soup Recipes you can try are: Classic Cream of Mushroom Soup, Classic Russian Borsch, Cream of Asparagus Soup, Cream of Broccoli Soup with Chives, Peas and Mushroom Spicy Soup, Classic French Potato Leek Soup, Mexican Red Kidney Beans Soup With Baked Tortilla Chips, Zucchini Garlic Soup with Yak Cheese Shreddings, Chicken Soup with Rice.

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[yumprint-recipe id=’6′][whohit]tomato-soup[/whohit]

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