Firni (rice pudding)

Not long time ago, I had invited some friends for dinner. As a result I was engrossed in deciding on a suitable menu that should be gorged down by one and all. Being a north Indian, satisfying a south Indian palate is not relatively easy as you have no idea whether they will even think of sniffing (smelling is too genteel word for that weird look) food cooked in mustard oil forget about eating. I remember a funny incident when a north Indian family had come down to Mangalore for treatment. They had a kid so did not want to stay in a hotel. After a long search, a family agreed to give them a room on rent wherein they can happily cook. Once the mom was heating mustard oil in order to add some tadka to the dal. It is important that the oil should reach a smoking point before adding the spices. As soon as the smoke filled the kitchen and  wafted around the owners’ kitchen, the landlady came running and screaming, ‘Open the window and the doors, the LPG cylinder is leaking……run, run…come out,’. Looking at the commotion the, the tenant-lady came out. She sniffed but couldn't find a trace of any LPG smell. Still perplexed, the landlady came to her and after exchanging some futile glances and Q&A, the mom sheepishly revealed that the smell was coming from the mustard oil in which she was cooking. The landlady was aghast at the fact that how on earth people can cook and eat in such awful smelling oil. So moral of the story ‘One man’s oil….I mean food can be another man’s LPG…no no I mean poison’.

So now you know why I was everything except at peace. After deciding upon the starters and the main course, my heart settled for mouthwatering and subtle sweetdish firni. The best thing about the dish is that it is hassle free and comes out to be ok even by any beginners’ in home cooking. Apart from few ingredients, the main thing that is required is patience while stirring the milk so that it doesn't burn or stick to the pan. So guys here’s the recipe…Bon Appetit.

Ingredients:

1 litre full cream milk

4 tbs jeera samba, govindbhog or any aromatic rice

¼ tsp cardamom powder

2 cups sugar

1 pinch of saffron

4 drops of kewra essence

Almonds and pistachios slivers

Method:

Soak the rice in water for about an hour. Put the milk on boil. Grind the rice along with some of the milk so that it is smooth in consistency. You can either use whole sugar or powder in a grinder along with some cardamom seeds. If not then you can add whole sugar granules and cardamom powder. Add the rice paste and stir continuously so that no lumps are formed. Cook for 20 min till the paste becomes creamy and rice is cooked through. Add the sugar, cardamom powder and cook. Add the saffron and kewra essence and mix. Remove from heat.  Pour in earthen bowls or any dish of your choice. Garnish with almonds and pista. Cool and chill and serve.

Bodi aur alu ki sabji (long beans n potato curry)

Whenever I plan to post one of my recipes I always end up thinking whether people will actually bother to look at it….will they take time to ponder over my recipes and actually cook it, not that I am not sure about them but because they are plethora of blogs catering to our taste buds and you really have to offer something different or appealing in order to grab the eyeballs. There are blogs that offer recipes with mind-boggling and exotic ingredients that I don’t or won’t buy just for the heck of it. I don’t know why but I like to settle for flavors that are earthier, more homely or more motherly to be precise when it comes to choose or try recipes. I like to stay in that cocoon of the comfort food that has something to do with my childhood or my mom or my daughter.

Blame it on the weekend blues or the fat yummy paneer roll that I had to give a miss at the bakery yesterday…….it’s true that I am feeling a little blue. It’s not very long since I started this blog and I constantly haggle my hubby for a positive feedback so that I post at least few recipes a month. I can’t function without the right amount of impetus provided by my near and ones and guess what! Few of the readers actually came forward to pass on that precious feedback just in time when I was planning to abandon my efforts. Thanks Geri and Vinaya…..from the bottom of my heart for the encouraging words.

Now coming back to the recipe, long beans that more or less looks like the cousins of the French bean is a common vegetable found in the kitchen be it north or the south. This recipe, again my mom’s, (wondering how mothers’ tend to influence us so much, always) is a simple curry cooked when the phali/bora/bodi aka long beans are in the season. We used to relish it with steaming rice, dal and a mango pickle. The subtle flavors of the curry with light spices is perfect for light dinner with especially enjoyed with chapatis and salad of your choice.

Ingredients:

2 cups long beans chopped in 1 inch pieces

2 medium potatoes cut in even chunks

2 medium onions sliced

3 medium tomatoes chopped

3 green chilies chopped

1’ inch ginger grated

10 cloves of garlic crushed

Spices:

1 tsp cumin powder

1 tsp coriander powder

½ black pepper powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp kitchen king masala (optional)

¼ tsp garam masala

For seasoning:

1 tsp whole mustard seeds

2 bay leaves

2 tbs mustard oil (can use any veg oil)

Green coriander leaves for garnishing

Method:

After you string and nip the head of the beans, cut in 2 inch pieces. Heat ½ tsp of the oil and sauté the beans on medium flame till it gets a light colour. Remove and keep aside. Now heat the remaining oil and add the mustard seeds. Let them crackle. Add the bay leaves, a pinch of grated ginger and the chopped green chillies. Let the chillies and ginger get some colour. Add the sliced onion and stir for a min. Add potatoes and mix .Lower the flame and cover for 2 min. You will notice the onions are softer now and the potatoes are half cooked. Tip in the tomatoes first, followed by remaining ginger, garlic, all the spices including salt except the garam masala. No need to mix. Cover for 4-5 min on low flame. You will notice tomatoes are soft and potatoes will be cooked. Give it a mix. Add the sautéed beans and mix. Cover for another 2-3 min. Add ½ cup water if you want thick gravy 1 cup if you want the gravy to be thin. Bring to a boil and simmer for a minute. Garnish with chopped green coriander leaves and serve with rice or chapatis.

Besan ke parathe (Indian bread with wheat n gram flour)

It happens to me sometimes that I just don feel like making or eating a meal. Well! that just impossible in any normal Indian home because a meal is a meal and a meal is really a meal. Huh! I mean who said that.....Actually who has set these rules....us or our ancestors. Cant we just crave for something out of nothing. 
Now friends please don't think I forgot to eat and that's why I m hallucinating....I m not. I do feel like settling for a plain paratha with just loads of pickle and still feel the satisfaction of a king. Is it really possible? 

The besan ka paratha is one of the parathas which saves me from any painstaking pre-preparation and makes my mouth water while m still making them. The myth buster recipe calls for minimal effort and I love the taste of it with anything. Be it curd, pickle or even just plain.......its worth it. Some people might find it a bit too plain or dry but I feel sorry for them good for myself ......Now come on how many recipes are there which require minimal effort and still be tasty and mind it healthy too. Look on guys.....happy cookin ....But dont abandon my blog if you dont like it.... he he he (my sheepish grin).

Ingredients:

2 cups wheat flour
1cup besan (gram flour)
3 tbs soyabean flour (optional)
2 medium onions chopped finely
3-4 green chillies finely chopped
1/2 tsp turmeric powder
1 tsp ajwain (carom seeds)
1 tsp kalonji (nigella seeds)
2 tbs oil
salt to taste

Method:
You can change the ratio of the gram flour and the wheat flour according to your taste. More the gramflour more crispy is the paratha. I like the taste of this besan/gram flour based paratha as the besan gives different texture and taste to it. I do make paratha using other flours also but I ll discuss some other day. Take a big bowl and add the flours. Add the salt, ajwain seeds (good for digestion), kalonji seeds, chopped onion, turmeric powder, chillies and the 2 tbs oil. Rub with your fingers till it resembles breadcrumbs. Now knead a stiff dough using little water at a time. It will become little messy towards the end but dont worry. Just add few drops of oil and smoothen the dough. Keep aside for 10 min. Roll into round chapatis and fry on low to medium flame on a tawa with least oil possible. Cook on both sides till crispy. The low heat might take time to cook but the results are crispier that the usual parathas. So worth all the efforts. Serve with pickles, curd or just roll and go the Nigella way....I mean roll and take a big bite and chew your way to gluttony glory.

Baigan Bahar (eggplant with carrot and radish)

My instincts says that after seeing the name of the dish, all the non-veg brigade or those who hate the sight of an eggplant, will wear a smirk for sure. Well! I can’t blame them. The eggplant has not been able to earn a very decent reputation among the veggies and is often thought to be meant for the boring grown-ups. I know kids have only one vowel related to eggplant and that is ewwww! But …..yes there’s always a but….things can change and so can your likes and dislikes. 

This dish is prepared especially during the months around Durga Puja and the Chath Puja when we were not allowed to eat or cook with onion and garlic. Simple and without any overpowering spices it is made in such a ways that you can hardly deduce the presence of an eggplant. I tricked my daughter into eating it and she at least agreed to try it (not to forget her-what-the-hell-is-this expression) Though she managed to pick almost all the green coriander leaves I put in her serving…..But still I wore my best smile till the end….almost till the end (God ! how much time these kids take to eat when we are running short of patience).

Ingredients:

Baigan(eggplant):500grms (4 medium ones)

2 medium sized carrots (cut in sticks)

2 medium potatoes (cut in sticks or fingerchips)

2 radish(cut in sticks)

5 medium tomatoes chopped

1 inch ginger grated

3 green chillies slit

1 tsp turmeric powder

1/2 tsp sugar

½ tsp garam masala

Salt to taste

½ cup green coriander leaves chopped

For tempering:

1tsp cumin seeds

2 bayleaves

2tbs mustard oil

Method: Make sure while cutting all the veggies like eggplant, potato, radish and carrot in  same shape. I go for the simple fingerchips style as it makes cooking easier. As we do not add water to the dish it is important that they are of same size so that they cook evenly. As for the tomatoes they should be ripe and just roughly chop them the way you like.

Now heat the oil in a kadai. I use mustard oil as I love the flavor of it. You can use other veg oil if you want. Now add the cumin seeds and let it splutter. Now add bayleaf. Wait till the aroma comes. Now, it’s time to lower the heat and add the grated ginger and the slit green chillies together and cover the pan immediately to avoid the splutter. You have let the green chillies take a nice colour. It’s time to add the eggplant first. Mix and cover for 5min on low heat. Add the potatoes, carrots and radish now and mix. Cover for 5min on low heat. Now add first the tomatoes, salt, sugar and turmeric powder but do not mix. Just cover for 5 more min. When you lift the cover after 5min, you will notice the tomatoes have become tender and the salt and turmeric have taken in the moisture. Mix well slowly and cover for last time for 5min. By this time the eggplant will be all mush mushy so please do not worry. This is what we want. All the veggies should come together but take care not mix too much. When still on heat add the garam masala and green coriander leaves and mix. It gives a nice aroma to the whole dish. Serve with rotis or parathas.

Tips: I insist on choosing tender eggplants with minimum seeds otherwise they won’t cook properly. You can even add other seasonal veggies like the cauliflower. The radish is very unusual in this dish but trust me it’s yummy once everything comes together as a dish. The cooking has to be done on low flame once you add the veggies as there is no water being added to the dish so ladies! Have patience and your fruits of labour will be a sweet…

 I mean .. a yummy  one.

Mooli Paratha (Indian bread with radish)

Utter the word mooli (radish) and all eyebrows will rise in a frown in synchronicity. Well! I cant blame the people and cant rant about the so called health benefits of the poorer cousin of the carrot. The odor of the veggie itself is strong enough to repel any living person. And trust me even if you lay your hands on a radish recipe, the whole house will reek of its smell. Even a room freshner will feel shy to act against its enemy.


But there are clever ways where you can use the veggie and enjoy its flavour. The best way is to mask the strong flavour with other ingredients and give it a whole new look.( Phir to tummy bhi khush aur mummy bhi khush). So here is one of my favorite parathas....a mooli paratha in all its goodness.....Do not frown but instead try...

Ingredients:

2 cups wheat flour

1 cup soyabean flour ( optional)

1 cup grated radish (squeezed of all juices)

1 tsp ajwain

2 tbs grated ginger

1 tbs finely chopped green chilies

2 tbs finely chopped green coriander leaves

1 tbs oil

Oil for frying

Method:  Take a bowl and mix in all the dry 

ingredient like the flour, salt, ajwain, chopped green chillies, green coriander leaves, ginger and oil, Give it a good mix. Now add the grated radish and knead without water till all the remaining moisture of the radish is taken up by the flour. You can use the squeezed juice of the radish if you want. Add water only if needed. The dough will be little on the sticky side but that is ok. Do not let the dough rest more than 8-10 min as it will becomes too sticky to roll. If that happens just dust with little dry flour. Make medium balls and roll into a chapatti. Cook on medium flame using oil as the regular paratha and serve with your favorite pickle and chutney.  I sometimes grate some cheese in the dough to get that cheesy flavor. Try it if you want.

Palak Paneer (cottage cheese in spinach gravy)

Its raining paneer at my household……….Well! I know it’s a worst PJ on rains especially when the sun seems to be baking everything coming under its ire. But that doesn’t stop me from relishing food and making a sleazy dig on anything that contains even a trace of paneer. Here’s another of my favourite dish waiting to be propped up at your dining tables…….

photo by: Neetu N

Ingredients:

2 bunch fresh spinach

200 grms paneer

1 inch ginger

8 cloves of garlic

5 green chillies

1 tbs  kasoori  methi

¼ tsp garam masala

1 tsp kitchen king masala

1 onion

½ tsp cumin seeds

½ cup milk

½ tsp red chilli powder

1 tbs butter+1 tbs oil

 Wash and blanch the palak leaves. Grind along with green chilies. Heat oil in a pan. Add cumin seeds and let it splutter. Add crushed ginger and garlic. Sauté for few seconds. Add chopped onion. Sauté for a while. Add kasoori methi, kitchen king and garam masala. Saute for few seconds till nice aroma comes. Add palak puree and cook on medium flame till the paste is little lumpy and leaves the sides of the pan. Add milk and mix. Add paneer and simmer for 2 min. In another pan heat the butter and add red chilli powder. Mix but do not let it burn. Remove from fire and pour on the paneer. Give a gentle mix. Garnish with grated paneer. Serve hot with chapattis or rice.                                            

                                                                                                                        

Paneer Makhmali (cottage cheese in creamy gravy)

After my mom, my elder sister has played a vital role in pushing me towards cooking. No no….not only cooking but cooking good food. Good food because just like other skills, it requires your undying passion and the love for the spices that tickle the tastebuds in numerous ways. If you don’t enjoy the smoke arising from the tadka and chaunk, milao and bunao gravys’, kneading and rolling the dough alongwith burnt fingers and beads of perspiration glistening on the forehead while in an Indian kitchen, chances are that you will never enjoy one. As you know me and my daughter are paneer mongers, this recipes is really close to my heart for two reasons. One because we simply love it and second it knocked the arrogant cook out of me and lead me into accepting defeat in all the nine times I tried to perfect the gravy for this recipes. Phew! I succeeded the tenth time and I realized what I was missing before. So happy cooking guys…..shove off your perfect cook cap and let the learner take over. M sure you will master it soon…….slurrrrppppp.

photo by Neetu N

Ingredients:

200 g paneer cubes

1 cup fresh  green peas(optional)

1 capsicum

For red masala paste

1 large ripe tomato

1 large onion

1 inch ginger

10 cloves of garlic

For white masala paste

7-8 almonds

1 tbs poppy seeds or muskmelon seeds

5-6 cashews

1 ½ tbs coriander powder

½ tbs cumin powder

1 tbs kitchen king masala

1 tbs red chilli powder

1 tbs kasoori methi

¼ tsp garam masala powder

1 tbs sugar

1 tbs tomato ketchup

1 tsp turmeric

3 kernels of cardamom

4 cloves

1 bayleaf

1 inch cinanmon

Salt to taste

Oil and butter for cooking.

For red masala paste:

Slightly blanch the onion and tomatoes. You can bring water to boil and switch off the gas. Add the tomato and onion and cover for 2 min. Then grind them into a paste along with ginger and garlic.

For white masala paste:

Repeat the same process of blanching the almonds, poppy seeds and the cashew. Peel the almonds once cool. Make a paste and keep aside.

Method:

Heat the pan and add just a small cube of butter. Toss the paneer cubes on medium flame. They should take a slight colour but not too golden or it will harden later. Immediately put them in warm water. You can use this water while cooking the gravy. Toss the sliced capsicum for 2 min in the same pan till it softens and gives out nice aroma.

In the same pan heat 1 tbs of oil + 1 tbs of butter. Lower the flame or the butter will burn. Add whole cardamom, cinnamon, cloves and bayleaf. Fry till aroma comes. Add the red paste and stir. At the same time add salt, turmeric, red chili powder, cumin and coriander powder. Mix. Cook on medium flame till the paste is cooked and leaves the sides of the pan( abt 5 min). Now, it’s time to add the white masala paste. Add two tbs of water in which the paneer has been soaked. Stir the paste, cover and cook. You have to cook for about 7-8 min till the paste is cooked properly and leaves the sides of the pan.  Now add kitchen king, garam masala, kasoori methi, ketchup, sugar and give a good mix. Cook for 5 min. You can add the peas, capsicum and paneer cubes and mix. Add little water according to the required consistency and simmer for 2 min. Garnish with green coriander leaves and serve with nan or pulav.

  

Tahri (mixed veg pulav)

Looking for a comfort food in this weather? Well it can’t get better than the aroma wafting from steaming rice filled with the richness of green veggies, a gift of winter season. The slight hint of spices makes it ideal wholesome food that can be enjoyed anytime. You can serve it with veg or non-veg curries too. If not, then just relish with a raita of your choice and you won’t mind licking your fingers……

Ingredients:

1 cup jeera/samba/fragrant rice

1 cup cauliflower florets

1 cup diced French beans

1 cup fresh green peas

½ cup cubed carrots (optional)

½ cup fresh coriander leaves

2 bayleaves

1 tbs cumin seeds

1 cup roughly chopped onion

1 tbs ginger grated

2tbs garlic chopped

1 tbs  coriander powder

1 tsp kitchen king masala

1tbs red chilli powder

1tsp dried mint powder

2 tbs curd

1 tsp garam masala

1tbs turmeric powder

1tbs oil+1tbs ghee

Salt

Method:  Pick, wash and drain the rice. Keep aside for 30min. Heat a wok/kadai.  Add the ghee and the oil.  Add cumin seeds and let it crackle. Add bayleaves and the grated ginger. Sauté for few seconds. Add garlic and sauté for few seconds. Add onion and sauté till its gets a slight colour. Add the veggies one by one. First goes the florets. Fry till it gets a slight colour. Add the beans and carrots and sauté. Add the rice and mix well.  Add the spices chilli powder, coriander powder, turmeric powder and the kitchen king. Fry them till the spices give out a nice aroma. Now, it’s time to add garam masala, salt and mint powder. You can add mint leaves but only in the end. Give a good mix. Add curd and mix. Add 2 cups of water. Sprinkle the fresh coriander leaves and reduce the flame. Cover and cook till the rice is done. I add a little more water if cooking in the wok. You can use a pressure cooker but then the water should be just the double of the rice and cooked only for one whistle. You can also sauté the veggies separately and add in the end. The proportion of the veggies and the rice is your choice.  Serve with raita.

Beetroot raita

1cup grated beetroot

2cup curd

Salt

Method: Steam the grated beetroot. Cool and mix in the salt and the curd. Serve. You can also sauté the grated beetroot in some oil seasoned with mustard seeds and few curry leaves to give a different flavor. I like it plain though.

Tofu and Peas Curry

Due to a strict diet imposed on my in-laws by their doctor, I am always looking out for healthier and low cal version of other recipes. I thought of making a light panner curry for my father-in-law as we both love it. Unfortunately, my MIL and my hubby dear belong to different planet and don’t quite like it. I am paneer lover to the core and I can swear by its taste in whatever recipes that comes in front of me but what do you do when you badly want to eat one and there is none at home. Huh! Sulking is the only way I guess. To make the matter even worse let me blurt out the reality. I had gone to the supermarket, was wondering of eating paneer curry throughout the shopping, went to the dairy section and picked few packs but when I came back home, I realized that it was not paneer. Holy Cow! (After getting bugged by the Kolaveri song, I love to use this often) I had picked tofu but missed the paneer. Awwww! But because I was mad enough, I decided, no matter what, I am going to make something out of it.

photo by Neetu N

                                                                                                                                                          

Ingredients:

photo by Neetu N

200 grms tofu cut in cubes

1 cup green peas (fresh or frozen)

1 cup finely chopped onions

1 cup tomato chopped

1 ts ginger grated

1 tbs green chillies chopped

2 tbs garlic crushed

1 bay leaf

1 tsp turmeric powder

1 tsp black pepper powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp whole cumin seeds

1 tbs oil

Fresh green coriander leaves for garnishing

photo by Neetu N

 Method: Heat oil in a pan. Add cumin seeds and let it splutter. Add chopped ginger, bay leaf and green chillies. Vary the amount of the green chillies according to the heat. Saute for few seconds. Add the chopped onion and sauté. Lower the flame and cover with a lid for 2 min. Now add the peas, cumin and coriander powder and sauté on medium flame for a min till the raw aroma is gone. Add the chopped tomatoes, garlic, salt, turmeric powder and black pepper powder. Give it a good mix gently and cover with the lid for 5 min. You will see that the oil has started to surface. If not them cover for 2 more min. The oil proves that the raw masalas are cooked properly. Now add 1 ½ cups of water and bring to a boil. Add the tofu cubes and let it simmer for a min. Add garam masala. Serve garnished with green coriander leaves. This recipe gives a thin gravy and is a healthy and quick option for the spicy and rich curries. 

Aloo - Chane ki ghughni

I always stock my kitchen with dried legumes and different kinds of lentils. They come for great use when you are running out of veggies or you are not in a mood to eat the regular veg curries. Dried ones such as chickpeas, chana, rajma, whole lentiles like urad, moong, masur…..comes out as wonderful dishes that can tickle any tastebud. In north,  rainy season doesn’t have much to offer in terms of veggies and it was this season that saw all the mums and housewives using their stock of grams and lentils. Be it the famed chole, kala chane, rajma chawal, maa ki daal, daal tadka………every dish is a gem in its own perview. They are tasty, very healthy, rich source of protein and fibre and wholesome food in itself.  Though the rainy season is over, I like to eat and cook it once in a while. Here’s my mum’s typical bihari style chane ki ghughni.

aloo-chane ki ghughni

  

Ingredients:

kaale chane (whole bengal gram)

1 cup kale chane soaked overnight

 For the masala/spice paste
2 tsp cumin powder
2 tsp coriander powder
1 tsp black pepper powder
1 tsp red chilli powder
8 cloves of garlic
1 inch ginger
1 bay leaf
For gravy
1 cup boiled and lightly crushed potatoes
2 cups of finely chopped onion
2 cups of fresh tomato paste
½ tsp garam masala powder
1 tsp amchur powder
 ½ tsp Turmeric powder
1 tbs ghee
1 tbs oil
Salt  



Method:
Heat ½ tbs oil in a kadai and fry the drained chana on medium flame till they are soft. In order to check they are done try to crush a chana grain with your fingers. It should be soft and grainy. Keep aside.
Grind together all the ingredients of the masala/spice medium thick paste using little water even if you have the spice powders. Grinding together helps them to blend into a nice paste very important for a good gravy. 
 

 For gravy: Heat remaining oil and ghee in kadai.  Add chopped onions and sauté them on medium flame till they turn golden in colour. Add the masala/spice paste, turmeric and salt. Mix well and fry on medium heat till the paste starts leaving the sides of the kadai. Stir continuously. Once the oil is separated, add the tomato paste and mix. Lower the flame, cover and leave it for 5 minutes. You will notice that the paste and the tomatoes are cooked and the oil comes out. Add the potatoes and cooked chana and amchur powder and mix. Add 2 ½  cups of water and bring it to a boil. Let it simmer for 5 minutes. Add the garam masala. Mix. Garnish with fresh coriander leaves. Serve with rice or chapatti.
I always make extra to eat the next day as chaat seasoned with raw onions and curds. Its so yummmmmmm.


Tips: You can always make a drier version of this dish. Just avoid the water for the gravy and cook it over medium flame till you get the mix is dry as per your likes. Garnish with lots of chopped onion, green coriander leaves and love of course.