Kalonji Masala

Kalonji is name for stuffed vegetables in the state of Uttar Pradesh specially west part of it. Kalonji masala is a roasted spice powder that can be mixed with some other spices or can be used as it is to fill in various vegetables like okra[bhindi], bitter gourd[karela] , pointed gourd[parwal],egg-plants[baingan], potato[aloo] etc. This masala can also be sprinkled over while cooking chopped okra. pumpkin or potato. So lets make it…

INGREDIENTS:

• Fennel Seeds[Sauf]: 50gm
• Fenugreek Seeds[Methi]: 25gm
• Black Mustard Seeds[Sarson]:25gm
• Nigella Seeds[Kalongi]:25gm
• Cumin Seeds[jeera]:25gm
• Dry Mango Powder[Amchoor]: As per Taste

METHOD:

1. Dry roast everything one by one leaving amchoor powder. Now grind everything together . Mix amchoor when it cools down & store it in an airtight container.
2. HOW TO USE: Make ginger garlic & onion paste with very less water. Add this spice powder , red chili powder ,salt & mustard oil to it. Mix well. Keep it aside for 1-2 hrs so that all water gets absorbed in the spices.
3. Now stuff it into your favorite vegetable.

NOTES:

• This can be kept at room temperature for 3-4 months in an airtight container
• Keep it in a dry place

Sattu Ka Namkeen Sharbat[ Salted Spicy Barley Drink]

Sattu is a flour made of either roasted gram , pulses or barley.It is used in regional cuisines mainly in the state of Uttar Pradesh, Bihar & Punjab. It is commonly served during breakfast as porridge or as sweet or sour drink. It can also be used as stuffing for parathas or batti{litti}. This time I have made Barley Sattu using Oo Mugi Healthy & Tasty Barley Grains sent to me by GO India Organic in association with Plattershare.Here I am sharing a savory , sour & tangy drink which is excellent to beat the scorching sun….do definitely give it a try..

INGREDIENTS:

• Barley[omugi] Sattu : 2tbsp
• Fresh Green Mint Leaves: 8-10
• Fresh Coriander Finally Chopped: 1tsp
• Dried Mint Powder: 1tsp
• Roasted Cumin Powder : 1 tsp
• Black Salt : 1 tsp
• White Salt : As per Taste
• Green Chili Finally Chopped : As per Taste
• Black Pepper Powder : 1/2 tsp

METHOD:

1. Dry roast barley [omugi] on medium flame till 4-5 min stirring continuously.Grind it to a fine powder when it is stil warm.
2. Now mix this powder in two glass of water keeping in mind there should not be any lumps formed. Now mix rest of the ingredients mentioned above. Stir well. Keep it in refrigerator till it cools.
3. Sattu ka sharbat is ready. Serve with ice if you need it chill.

NOTES:

• You will have to run your mixer two three times to get fine barley powder
• In the same drink you can add little sugar too to get a sweet & sour flavor.

Chia Seeds Beetroot & Yogurt Dip

Chia seed is now a known super-food to all & mostly we use it in our daily breakfast cereals, smoothies, puddings or as sprinkles over salads . This time chia seeds are send to me by Go India Organic in association with Plattershare. I thought organic is some what desi concept & we Indians at some point of time used to produce organic food mainly. So I wanted to make something very Indian with this organic chia seed & i twisted my regular yogurt chutney by adding chia ,beetroot & lemon. Here is the recipe..

INGREDIENTS:

• Chia Seeds : 2 tbsp
• Beetroot : 1 medium size
• Mint Leaves : A handfull
• Yogurt : 4 tbsp
• Roasted Cumin Powder : 1 tsp
• Black Salt : 1 tsp
• Lemon A half : Deseeded & Chopped
• White Salt : As per Taste
• Green Chili : As per Taste
• Ginger : A half inch

METHOD:

1. Boil beetroot in a pressure cooker with a cup of water. Let it cool , peel & roughly chop into small pieces. Now blend this with chia seeds & all other ingredients mentioned above . Your Chia Beetroot & Yogurt dip is ready.
2. It tastes great with home made sun-dried potato chips.

NOTES:

• Chia seeds do not have its own taste . It acquires the taste of the food it is blend with.
• Drink lots of water when you consume chia seeds

Green Chutney

This is a chutney for everyday use & can be relished with anything from dal chawal to dosas to chips… nachos… & will add nutritional value to your food too as it is made of greens & dal[lentil].Let’s make it…

INGREDIEBTS:

• Split Bengal Gram / Chana Dal 2 tbsp
• Fresh Coriander leaves a bunch
• Fresh mint Leaves 2tbsp
• Green Chillies to taste
• Ginger 1/2 inch
• salt to taste
• Lemon juice 1/2-1 tbsp [as per taste]
• Mustard Oil 2tbsp

METHOD:

1. Wash & soak Chana dal for 1 hr.
2. Now grind it with all the ingredients mentioned above along with mustard oil. Add little water if required & its done..

NOTES:

1. This can be kept in refrigerator for 2-3 days.
2. If you don’t like the pungent flavor of mustard oil just grind it with water & consume on the same day.

Chow Chow Curry[North Indian Style]

I have been introduced to this vegetable when I moved to Hyderabad as it is not very commonly seen in North.When I have heard  is name first “Chow-Chow ” I thought it is some Chinese  vegetable & has to be cooked that style. But when I googled about it I came to know it belongs to gourd family. So I tried to cook it like i sometimes cook bottelgourd using tomatoes & little amount of spices & it turned out yum..try this

INGREDIENTS:

• Chow Chow : 4 medium size
• Tomatoes Finally Chopped : 2 large
• Ginger Grated: 1/4 tsp
• Garlic Grated: 1/4 tsp
• Green chili Finally Chopped : As per taste
• Cumin Seeds: 1/4 tsp
• Asafoetida: A pinch
• Turmeric Powder : 1/4 tsp
• Garam Masala Powder : 1/4 tsp
• Vegetable oil : 1 tbsp
• Salt : As per Taste

METHOD:

Peel , wash & chop chow chow in cubes. Heat a wok. Put  oil  into it . Add asafoetida & cumin seeds. Once cumin stops spluttering  add green chili.Cook for 1 min on medium flame.

 

Add tomatoes & salt to it. Cook covered for 2-3 min. Now add all spices , ginger & garlic.Mix chopped chow chow in this sauce . Cook covered for 2-3 min.

Add a half cup of water as it takes time to cook. Cook covered for 7-8 min.Check with the help of a fork if it is soft. Cook on high flame if there is excess water in it till it dries.

Serve garnish with gree coriander . Good to eat with roti & paratha.

NOTES:

1. If you want you can add little more water to have some curry.
2. Instead of garam masala you can use sabzi masala or kitchen king masala. It tastes good.

Aloo Khasta Kachodi

North Indian food is full of deep fried delicacies. Although people today are more into eating diet & health foods but once the smell of the frying delicacies hits the nostrils all dieting is kept aside specially during the festivals. Kachodis & Puris are a must haves on special occasions & festivals in North specially in state of Uttar Pradesh. Here is one of my favorite kachodi recipe..

INGREDIENTS:

For Stuffing

• Boiled Potatoes : 5-6
• Onion  Finally Chopped : 1 medium
• Ginger Finally Chopped : 1/4 tsp
• Green Chili Finally Chopped : As per taste
• Green Coriander Finally Chopped: A handful
• Garam Masala Powder : 1/4 tsp
• Red Chili Powder [optional]: As per Taste
• Amchoor Powder : 1/4 tsp
• Fennel [ Sauf] Powder : 1 tsp
• Broken Cashews[Kaju]:  1 tbsp
• Raisins[Kishmish] : 15-20
• Cumin Seeds : 1/2 tsp
• Crushed Coriander seeds : 1tsp
• Asafoetida {heeng] : 2 pinches
• Vegetable oil : 2 tbsp
• Salt To Taste

FOR KACHODI

• Wheat Flour 2 cups
• Vegetable Oil : 2 tbsp
• Salt 1/2 tsp

METHOD:

Lets prepare the stuffing first:

• Heat a wok. Add 2 tbsp oil . Once the oil is heated add heeng & cumin seeds & coriander seeds. Let it splutter. Once the cumin stops spluttering add  green chili & ginger. Let it cook for 1 min on medium flame then add onion.cook until onion turns golden brown.
• While the step one is happening peel & mash boiled potatoes. After the onion is done add mashed potatoes to it. Mix well & add all the spices , salt  cashews & resins. Mix well cook covered on medium flame for 5-6 min. Stir in between.
• Let it cool completely & add green coriander. Your stuffing is ready.

Lets Stuff & Fry our Kachodis:

• Prepare dough: Mix 2tbsp oil in dough & rub it with both hands. The flour should start looking like bread crum.
• Now add salt & knead it with the help of water. Keep it  to rest for 15 min. It should be covered.
• Take a lemon sized ball roll it a little with the help of a rolling pin . Put 1 tsp of stuffing . Take all sides & join in the center.

• Roll again lightly with the help of a rolling pin. Repeat the process with the entire flour.

• Heat a wok. Heat oil for deep frying. fry 1 or 2 kachodis at a time till goldeb brown depending upon the size of your wok.
• Enjoy it hot with tea . They even don’t taste bad when cool down.

NOTES:

The oil for frying should be properly heated when you put kachodi in it.Then turn the heat to medium to cook it properly.

 

 

 

 

Ragi[Finger Millet] Buttermilk Chila

Ragi or finger millet is one of the most nutritious and healthy cereals loaded with calcium, proteins, iron and other minerals .When consumed as a chila that too with buttermilk it makes a great weight reduction recipe.Little bit of onions, ginger & chili adds flavor to this wonderful chila. Try this...

INGREDIENTS:

• Ragi flour: 1 cup
• Rice Flour/Samolina : 2 tbsp
• Butter Milk : 2 cups [ to make a batter of ragi flour]
• Onions Finally Chopped : 3-4 tbsp
• Green Chili Finally Chopped : As per taste
• Ginger Finally Chopped : 1/4 tsp
• Salt  : As Per Taste
• Vegetable Oil: For Cooking

METHOD:

• Mix buttermilk in ragi flour slowly & whisk thoroughly using a whisker. Now add rice flour/ semolina & again mix it thoroughly. There should not be any lumps formed.The batter should not be too thin or thick. It should be of pouring consistency.
• Add chopped onions,ginger , chili & salt to the batter. Keep it aside for 30 min. The batter will acquire all the flavor.
• Heat a non stick pan or griddle. Once again mix everything well .Sprinkle 1 tsp of vegetable oil . Spread batter in round shape like chila on pan.Cook for 3 min  & also sprinkle few drops of oil on chila.
• Now turn it upside down. Cook on the other side for 2-3 min & its done.
• Serve hot with you favorite chutney or sauce.

NOTES:

• Pan or Griddle shpuld be properly heated or else chila will stick on it & break while turning sides.
• If you are using a regular tawa then apply oil generously for first chila.
• The given quantity is sufficient for making 5-6 chilas.

 

 

Mix Vegetable[Potato,Bringal & spinach Mix]

This is a very famous mix of vegetables usaually prepared as sides with dal chawal or roti/paratha in the state of Uttar Pradesh specially western part of it. This mix is very nutritous & taste really good..here is the recipe..

INGREDIENTS:

• Potato : 2 medium
• Bringal/Egg Plants: 4-5
• Spinach : 200gm
• Tomato : 2 medium
• Garlic Finally Chopped: 8-10pods
• Green Chili Finally Chopped: As per taste
• Salt to taste
• Mustard Oil : 1tbsp
• Asafoetida: A pinch

METHOD:

Peel potatoes & cut in cubes. Chop bringals in cube as well. wash & roughly chop spinach & tomato.

Heat a wok. Put mustard oil in it. once the oil starts fuming add asafoetida.garlic & chili. Cook  on medium flame till garlic starts looking golden brown in colour.

Now add all the vegetables including tomato . Stir well. Cook covered for 15 min on slow flame.If there is any water left then cook on high flame  without lid till all the water gets dried.

Serve as sides with roti/paratha or Dal Chawal.

Notes:

• I always prefer mustard oil in my vegetables & curries as its pungent taste & smell gives different aroma & flavor to food. You can use vegetable oil instead.
• It will taste even better if you add dill & fenugreek leaves in it.100gm each.

Green Moong Dal & Oats Chila

This is one of the healthiest option for breakfast , lunch & even for dinner.It is also very good if you are on a weight loss regime as both moong chilka dal & oats are great source of protein & fibre.So these chilas are worth giving a try.Here is the recipe:

INGREDIENTS:

• Moong Chilka Dal:1 cup
• Oats: 1/2 cup
• Ginger: 1 inch
• Green Chili: as per taste
• Cimin Seeds: 1/2 tsp
• Asafoetida : 1/4 tsp
• Salt to taste
• Vegetable Oil : 1bsp

METHOD:

Soak moong dal for 2-3 hrs. now grind soaked dal in a grinder along with ginger , chili, cumin, asafoetida & salt.Keep the consistency little thin.

Now add oats to it. If u want you can powder oats first then add to it. If you are adding oats directly to it then mix well & keep the batter aside for 15 min. Add some water if the batter is too thick. Stir well. The batter should be of pouring consistency.

Heat a non stick pan or tawa.Sprinkle few drops of vegetable oil. Spread the batter on it in circular motion.Cook from both sides on medium flame for 2-3 min . Serve with your favorite Chutney or sauce.

NOTES:

• The given quantity will make 5-6 chilas.
• The batter should not be very thin else chillas will break while cooking.

Gulgule [Sweet Dumplings Made of Wheat Flour]

This is one of the most famous North Indian snack served during any ritualistic occasions at home  . One such occasion is when a newly wed bride enters the kitchen for the first time she makes this & serve to all family members.These are also offered to god during birthdays & several other pujas.But this does not mean that it is made only occasionally it is made as and when one wants & is served with tea. So this also makes a great tea time snack . Enjoy it the way i do…

INGREDIENTS:

• Wheat Flour 1cup
• Milk 1cup
• Powdered Sugar approx 1/2 cup[as per taste]
• Cardamom Powder 1/2 tsp
• Grated Coconut 2 tbsp
• Raisins[kishmish] 10-12
• Chironji 1tsp
• Vegetable oil/Ghee for deep frying
• Kevra Essence A Few Drops

METHOD:

In a bowl take milk & wheat flour. Blend well with the help f a hand blender until the mix is very light. It should be of pouring consistency . If u want you can run this in your regular blender as well but lot of mix stick to its blade. Alternatively you can use your hands & mix it thoroughly

Keep this batter aside for 15 min. Now add powdered sugar, cardamom powder, grated coconut, raisins , chirongi & kevra essence to this batter.Mix well.

Heat vegetable oil/ghee in a wok. Once the oil is very hot carefully drop small portions of batter into it with the help of a spoon. Gulgulas don’t have a specific shape. once you pour the batter it immediately swells up. Fry till golden brown.

Serve hot with tea.

NOTES:

When pouring the batter in oil make sure oil is very hot else the batter will scatter all around.

This can be stored in refrigerator for 2-3 days.You can reheat it in microwave for 30s

The given quantity of ingredients will make 12-15 balls. You can use more chopped dry fruits of your choice