Sunday, April 29, 2012

Fajetha

BM # 15   Day 7

During mango season aam ras and Fajetha are a must in Gujrati homes.You all are aware of Aam ras...Fajetha is mango curry.While making the ras the mango peels and seeds are immersed in water,these are then rubbed with hand to get all the leftover remains from them..what  we see is a thin mango juice. After discarding these peels and seeds, we add some of the mango pulp to this and make curry. I understand the logic behind this curry ...use to the best!! But ofcourse we still can make the curry with mango pulp. Here goes the recipe.....

½ cup.......... mango pulp / if using the light mango juice take 1cup of juice add 2tsp mango puree
½ cup.......... curd
2tbsp........... besan
Small peice ginger
1green........ chilly

Spices
¼ tsp...........red chilly pwd
¼ tsp...........coriander-cumin pwd
Pinch ..........turmeric pwd
Salt to taste
2tbsp..........Jaggery
Curry leaves

Tempering
2tsp ............ghee
½ tsp.......... jeera
Pinch hing
Pinch red chilly pwd






Blend mango pulp,curd and besan along with water to give it the curry consistency.
Add spices ,curry leaves,jaggery and cook well.
Add tempering and cook for a few minutes.
Garnish with coriander.
Relish with rice.

This curry has a wonderful aroma..and a lingering taste.I enjoy having it as it is..just like a warm soup.This particular curry was made in a Gujju home ,at a friend's place who is authentic Gujrati cook!!...it sure was a treat to enjoy this wonderful curry.



I served this curry in the Seasonal Gujrati Thaali..and this time I prepared the curry myself.

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Saturday, April 28, 2012

Ras Rotli

BM # 15   Day 6

During summers a Gujju home must serve aam ras for lunch..A chilled bowl of this ras is welcome anytime, but Gujrati's have it along with their meal.It has to be either Ras Rotli or Ras Puri,along with the other vegetables ,daals..etc..etc…I love these special rotis they make,they are paper thin and smeared lavishly with ghee.Making roti is a everyday feature for all of us here in India..but this particular roti…it is mind blowing and you will see the children(then I must include myself) jumping on them..4-5 chapatis is no big deal!!

The ras too will taste different in a Gujju home..why?...well a particular combination of mangoes is used..and a particular ratio…ok…I wont waste too much time in the introduction let me get on to the recipe...


Ras / Mango puree'
6.........….payari mango
4..........…kesar mango
Yes the ratio is 60;40
But if you don’t get these mangoes its perfectly ok..use what you get and check the sweetness.
The traditional way to make ras is by pressing the mangoes and then rubbing them between your palms to make it soft.(Does’nt it remind you of your childhood days.)
Cut the top.
Remove pulp.
At this point DON’T throw the skins and seed (I shall give you the recipe for mango curry in a further post).
Once done strain the pulp,if you find it very thick add some water.
With these two varieties of mangoes no sugar is required.
Chill the ras.

Rotli
Dough for chapatti.
Make 2 small balls of dough.
Roll in circular motion,forming discs..the size of a saucer.

Apply ghee on disc 1 and sprinkle rice flour.

Top with disc 2 

Press lightly.
Roll with a thin rolling pin in a circular motion till a thin roti is formed.
Roast on a heated gridle.Turn it around once.that's it.
No blisters.
Remove.Flip it open .


Apply ghee on both the rotis.

Stack all the rotis and wrap them in a warm napkin or foil.
They stay good till next day.



I served these rotlis in the Seasonal Gujrati Thaali

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15








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Friday, April 27, 2012

Paneer Gatta with Tikadiya

BM #15    Day 5

Gatte ki Subzi is one of the top favorites amongst Rajasthani  Cuisines. Here I have mixed cottage cheese to make it rich and extra soft.Traditionally this is prepared with chick pea flour, but I have used moong daal flour since my hubby is allergic to besan. Infact everyone enjoyed this preparation which was much lighter than the chick pea one.

Gattas
1cup....... chick pea flour / moong daal flour
½ cup..... grated cottage cheese
¼ tsp...... carom seeds
½ tsp...... red chilly pwd
½ tsp...... garam masala
½ tsp...... green chilly
Few coriander leaves finely chopped
3tbsp..... oil
Salt to taste

Mix all ingredients and make a semi soft dough.
Place a pot of water to boil.
With greased hand roll out thin fingers from the dough.
Put these in the boiling water.
Remove them with a slotted spoon after about 8-10 minutes.
Cool.
Cut into 1’’pieces.
Deep fry.(this is purely optional)
Keep aside the left over water for gravy.

the fried gattas


Gravy
2tsp............ paach poran / mix of cumin,fenugreek,mustard,nigella and fennel seeds
2-3.............. whole red chillies
½ cup........ curd
¼ tsp......... turmeric pwd
½ tsp......... red chilly pwd
½ tsp......... garam masala
Salt to taste

Heat oil / ghee .
Add the paach poran, hing, and whole red chillies.
Immediately add the left over boiled water.
Let boil for 5-7 minutes.
Add the prepared gattas.
Switch off the gas.
Now add the beaten curd ,salt and spices.
Mix well.
Switch on the gas and give it a boil.
Serve with Tikadiyas.


Tikadia
½ cup............ wheat flour
½ tsp............. salt
3tbsp .............oil
½ tsp.............. red chilly pwd
½ tsp............. jeera pwd

Mix salt and bind a dough.
Roll out into a chapatti.
Mix all spices.
Apply oil , spread the spices.
Roll like a pin wheel and make a ball .
Roll this again into a thick chapati.
Cook on both sides applying ghee and making it crisp.



The paneer gattas served in the Rajasthani Thaali..may look different from these as I have garnished those with Kashmiri red chillies.

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Thursday, April 26, 2012

Sultaani Daal

BM # 15   Day 4

Today is the fourth day and I have picked up yet another recipe from the Awadhi Thaali.
Sultaani Daal is a very rich daal.The nawabs actually never had simple daals..they always had some kind of meat in them. Perhaps this was one of the dishes for the vegetarians. I had this recipe in my book marked recipes since a long time but somehow was very hesitant in trying it. The ingredients would put me off!!..use of cream, curd and milk……I knew my hubby , the health freak that he is ….would not touch it. I was finding a chance to make this daal and along with it the Awadhi Thaali. Fortunately my son in law decided to visit us from Chennai..and I knew this was the best opportunity. The men were so busy talking and eating that my hubby didn’t ask the recipe…which he must know if it is new!!All they said ..awsome food…but I wanted the right view of daal..so..how is the daal?..was my question. excellent!!..and since the dinner was over I revealed the ingredients!!...and I knew in a while he would say.Bahut heavy ho gaya….but  for a change he said how about adding it to the restaurant menu?..and my day was made.

coming to the recipe.....
250 gms ...............arhar daal / pigeon pea
6 cloves............... garlic
1green .................chilly
1..............................betel leaf / bay leaf
½ tsp......................cuminseed
Few strands saffron dissolved in milk
1/4tsp................... red chilly pwd
½ tsp ....................garam masala
salt to taste
125gms ...............curd
250 ml.................. cream
½ cup................... milk
1peice live coal

Boil the daal till mushy.
Blend well with a blender till you get a smooth consistency.
Whisk curd and mix cream and milk.
Place a betel leaf in a pan.
Place a live coal on this.
Pour a teaspoon of ghee on this.
Cover immediately and switch off the gas.
After five minutes remove the coal with a pair of tongs.
Add the cream mixture.
Add the mashed daal.
Add the green chilly,red chilly ,salt and garam masala.
Cook for 8-10 minutes.
Temper it with chopped garlic and cuminseeds.
Garnish with mint leaves.

I served this in the Awadhi Thaali

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Wednesday, April 25, 2012

Shakkargandi ki Chaat

BM # 15  Day 3

Shakkargandhi, is sweet potato…and this is a chaat which is very famous in North India.Sweet Potatoes are roasted on coal and peeled, chopped and after adding spices drizzled with lemon juice.Its simple to prepare this , once the roasting is done.These can be baked as well as boiled ..One patta / plate of this chaat and you are done!.The masala that these vendors sprinkle varies, but the basic taste does not change.

This is a recipe where you have to decide on the spices, so I will just give you the ingredients .

Sweet potato..roasted / boiled / baked
Red chilly pwd
Chaat masala
Black salt
Yellow chilly pwd(optional)
Salt to taste
Lemon juice

Peel the sweet potato.
Cut into cubes.
Add spices, lemon juice.
Toss .
Enjoy.


a Delhi vendor selling corn and sweet potato chaat





This chaat was served in the Awadhi Thaali


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Tuesday, April 24, 2012

Sweet Potato Chutney

BM # 15   Day 2

Presentation of the food is surely very important,  next comes the food color and texture ...but sometimes we might not like any of those and yet the dish is absolutely a hit.I guess I was not happy with the color of this first time tried chutney , but the minute I licked it..it was unbelievable..wonderful aroma of sweet potato blended with the tangy imli and made sweet with jaggery..it turned out absolutely  addictive.I made this to serve with some Kebabs,but the kids  enjoyed this  with crackers.Infact it could be served as a spread too..you got to make and taste this one to believe  as to what I am saying.


1............large sweet potato
2............green chillies
½.......... inch ginger
1tsp..... cuminseed
2tbsp... jaggery
2tsp..... imli pulp
1tbsp.. fresh coriander
In a mortar pound the green chilly,ginger,cumin seed,salt and boiled / roasted sweet potato.
Add a  little water,jaggery and tamarind pulp, and pound again.
Add some coriander leaves.


Isn’t this a simple one!!..I used roasted sweet potato and this imparted a smoky flavor but using boiled one is equally fine.



This is a chutney which I served in the Awadhi Thaali, 

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Monday, April 23, 2012

Kashmiri Chutneys

BM # 15   Day 1

Last one week I have been posting Thaalis from different states.This week I shall give you some of the recipes from those Thaalis.Kashmiri Cuisine uses lot of dry fruits and fresh fruits in their cuisine, so here are two chutneys which are a great accompaniment with any meal.

The Doon Chetin is a sweet and sour chutney with apples and raisins.What a wonderful and unique combination.Once you start eating it you surely would not like to leave it!

The second chutney is the Walnut Chutney.This is more like a dip and I would prefer to eat it with my wraps and may be some kind of chips. It would be wonderful as a spread on a toasted multi grain bread too.Well  options are many …you have to decide.

Doon Chetin
4-5 ..................apples, de seeded and chopped
½ cup .............sugar
½ tsp.............. grated ginger
½ tsp.............  black salt
1tsp................ red chilly pwd
¼ tsp ..............cinnamon pwd
10-12.............. raisins
½ tsp.............. vinegar

Heat a pan .
Add apples and sugar.
It will leave water.
Cook till the water evaporates.
Add salt,black salt and ginger.
Cook for five minutes.
Add vinegar,raisins and chilly pwd.
Cook for a minute.
Cool and store.


Walnut chutney
½ cup................... walnuts boiled
½ tsp ....................red chilly pwd
1cup..................... whisked curd
2............................ green chillies finely chopped
1 ............................onion finely chopped
Pinch hing
Salt to taste
Fresh mint leaves

Boil the walnuts  and cook for 3-4 minutes.
Drain the water.
Grind the walnuts to a smooth paste.
Add red chilly pwd,whisked curd,green chillies,onion,hing  and salt.
Garnish with mint leaves.


For more Kashmiri recipes check  Kashmiri Thaali

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Sunday, April 22, 2012

Kashmiri Thaali

BM # 15   Day 7

Traditional Kashmiri thali consists of Wazwan, which demands lot of preparation. Infact, preparing Wazwan in itself is considered a great art. Lot of time and effort is spent on the making of this special feast. The cuisine of Wazwan has near about 36 dishes. The head chef known as Vasta Waza does all the requisite preparations. It is mostly prepared on some big family occasion or festivity.This compromises mainly of non vegetarian dishes.I have created a vegetarian thali selecting their best and most  popular dishes.

Kashmiri ‘s use a lot of  turmeric  and yoghurt, garlic and onion are not used much as in the case of other Indian cuisines. Other  spices used to add to the taste are dry ginger and saunf (aniseed).. Kashmir being the leading producer and chief exporter of saffron makes an extensive use of this to add color and flavor to most of their dishes. 

Kashmiri dishes make a regular use of dry fruits in their dishes.The curries, rice, even the chutneys have dried fruits to make them rich.They  use ghee to cook meals, though in urban areas, well educated families have started using mustard oil as an alternative, to avoid the intake of high fat in ghee.

Today’s Menu….

Snack
Kebab Nadir Shahi 
(Lotus Stem Kebabs stuffed with aam papad)

Curries
Raajma  Rismise
(Lentils simmered on slow fire with onions and tomatoes)
Methi  Chaman 
(Fresh fenugreek with cottage cheese)
Kashmiri  Dum Aaloo
(Potatoes scooped and stuffed with creamy cottage cheese served with nutty gravy)

Rice
Simple rice
Kashmiri  Meetha Pulao
(Sweet rice with fried nuts , cottage cheese cubes and saffron)

Roti / Bread
Kashmiri  Roti
(whole wheat flat bread infused with Kashmiri spices)

Accompaniments
Fruity Salad
(Fresh and dried fruits salad)
Doon  Chetin
(Apple chutney)
Walnut Chutney
(Interesting blend of walnuts with yogurt)
Al Raita
(Yogurt with bottle gourd)

Sweet
Phirni
(Rice custurd garnished with fresh rose petals, nuts and raisins with the aroma of saffron)


I am not new to Kashmiri cuisine as there is lot of similarity between Kashmiri and Punjabi food.A few spices differ which change the taste completely.We cook a lot of Raajma and the small red Jammu ke raajma are really sweet in taste.The big sized Raajma is made by the Punjabis. Dum Aaloo has lot of versions , but I like the version that I make where I stuff the potato with paneer, khoya and nuts.The gravy too  has a nutty flavor. Methi Chaman is the popular paneer dish with fenugreek..a little saunf changes the flavor of this amazing green.The soft cottage cheese cubes just melt in the mouth.

Kebab Nadir Shahi

Methi Chaman

Raajma Rismise

Kashmiri Dum Aaloo

Kashmir, as we all know has a beautiful lake and so they have production of Lotus Stem, which is used extensively in their cooking I have made some Kebabs from these Lotus Stems and filled Aam  Papad in these deep fried pattys.

They have a variety of rice to serve, I prepared white rice with fried onion to go with the Raajma Rismise, but I could not resist cooking the Meethe Chawal which are full of nuts , paneer, saffron and cardamon. I served Kashmiri Roti with the curries. This roti has a amazing flavor of spices, which are roasted and then pounded. The dough is binded with milk.

Coming to the accompaniments, I prepared Doon Chetin which is such a wonderful chutney and Walnut Chutney , this can also be used as a dip with some oriental fare. The Al Raita is mild , soothing and cooling. The Fruity Salad is simple blend of dry fruits as well as fresh fruits.And now coming to the recipes.....

Kebab Nadir Shahi
3............ medium lotus stem
3............ boiled ,mashed potatoes
1’’...........piece ginger chopped
4-5........ green chillies chopped
½ tsp.... red chilly pwd
¼ tsp.... garam masala
2tbsp... roasted chana daal pwd
Salt to taste
Fresh coriander leaves
Dices of aam papad(dried mango cake)
Chaat masala
Prepare the lotus stem..check here.
In a big bowl, mash the lotus stem  and potatoes.


Add  ginger, green chillies, red chilli powder, cardamom garam masala powder, salt, roasted chana powder (or breadcrumbs) and coriander leaves and mix well. 
Divide into sixteen small balls and stuff each ball with a piece of aam papad and shape it like a patty. Heat sufficient oil in a non-stick pan and shallow fry all the patties until golden on both sides. 
Drain and place them on an absorbent paper.
 Sprinkle chaat masala. 

Raajma Rismise
1 ½ cups........... red kidney beans (raajma),soaked overnight
2.......................... bay leaves
2 med................. onions,finely chopped
1 inch piece...... ginger,chopped
6-8 cloves ......... garlic,chopped
3 medim ............. tomatoes,pureed
1tbsp .................. coriander powder
1tsp .....................cumin powder
2tsp...................... red chilly pwd
½ tsp.................... turmeric  pwd
1tsp..................... garam masala
Pressure cook raajma with five cups of water and salt till soft. 
Heat oil in a deep pan. Add bay leaves and onions. 
Add ginger and garlic and continue to sauté till the mixture turns golden.
 Add tomato puree, mix and continue to cook.
 Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.
 Add raajma along with the cooking liquour and mix. Sprinkle garam masala powder.
 Lower the heat and simmer for about fifteen to twenty minutes on low heat. 
Serve hot with steamed rice. 


Kasmiri Roti

Kashmiri Meetha Pulao

Fruity Salad

Walnut Chutney

Doon Chetin

Phirni


Not forgetting the sweet…the Kashmiri Shufta is served with most meals...but I prepared  Phirni which is an all time favorite with most of us in the house. Garishing it with saffron ,fresh rose petals and nuts this surely is a grand finale to this rich meal…and to this wonderful Thaali event at BM.
For the next week I shall feature some of the Thaali Recipes...so do come back.


This Thaali goes to Valli's Thaali Mela


Preperation of the Thaali
Cleaning and boiling of lotus stem..........1day in advance
Boiling potatoes.........................................1day in advance
Walnut chutney.........................................1day in advance
Doon Chetin..this will stay good in the frig for more than a week
Picking,and preparing fenugreek can be done in advance
Roasting and pounding spices can be done in advance
Phirni ...........................................................1 day in advance
For this preperation it took me over 3hours



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