Shahi Parwal / Pointed Gourd

 

              Parwal / Pointed Gourd is a common and a favorite summer vegetable in the Northern regions of India. It is cooked in various ways. Today I bring to you Shahi Parwal, a seasonal veggie delight cooked in a Royal Mughlai style.

           

           The base of the gravy is a smooth creamy texture coming from the use of yoghurt, cashew nuts and sesame seeds. Parwal lovers like me will surely love this awesome and delicious dish. 

           You can relish with either rice or any Indian bread. I personally prefer having it with plain steamed rice. So check out the step by step pictorial recipe to prepare it.

• 8-10 Parwal / Pointed Gourd 
• 1/4 cup cashew nuts
• 2-3 green chilies
• 1/2 cup yoghurt
• 3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamom
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 4-5 cloves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

           Cut both ends of the parwal and make a cross slit on both ends halfway through. Marinate with a pinch of salt and turmeric powder for 5-10 minutes.

           In a small bowl, mix the ginger-garlic paste and all the dry spices (except salt) along with some water and keep aside. 

           Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with green chilies and yoghurt into a smooth paste. Keep aside.

       Heat 1 tbsp. oil in a pan and sauté the marinated parwal till light brown. Keep aside. 

         Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Then add the spice paste and sauté till the oil separates. Add the parwals and salt to taste. Give it a nice mix so that they are well coated with the spices. 

         Add 1/2 cup water and cook, covered till they are tender. Now add the cashew paste and continue to simmer, covered for 4-5 minutes or till the oil separates.

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread. 

Cut both ends of the parwal & make a cross slit on both ends halfway through. Marinate with a pinch of salt & turmeric powder for 5-10 minutes.

In a small bowl, mix the ginger-garlic paste & all the dry spices (except salt) along with some water and keep aside. 

Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with green chilies & yoghurt into a smooth paste. Keep aside.

 Heat 1 tbsp. oil in a pan & sauté the marinated parwal till light brown. Keep aside. 

Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds. 

                    Add the spice paste & sauté till the oil separates. 

Add the parwals & salt to taste. Give it a nice mix so that they are well coated with the spices. 

                   Add 1/2 cup water & cook, covered till they are tender.

Add the cashew paste & continue to simmer, covered for 4-5 minutes or till the oil separates.

         When done, switch off the flame & garnish with coriander leaves. 

Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread. 

Thandai Lassi

 

         Thandai is a refreshing Indian drink which is also known as Sardai. It is basically an array of nuts and various spices, ground together, mixed with milk and served. It goes hand in hand with the festival of Holi and Mahashivratri in the Northern parts of India. 

          However, I tried it with buttermilk and some store bought pedas for a thick consistency. So whip up my version of this amazing chilled Thandai Lassi. It tastes equally yummy when served chilled. So go ahead and give it a try and I am sure you will love it.

          This refreshing Lassi is just perfect during summer to beat the scorching heat. I flavored it with cardamom powder, saffron and dry rose petals along with a combination of dry fruits and few spices. 

         

• 2 glasses buttermilk 
• 2 milk pedas / 2-3 tbsp. khoya 
• 1 tsp. rose water
• powdered sugar to taste
• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds 
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts & rose petals to garnish 

           Blend buttermilk, pedas, rose water and sugar. Keep aside. Grind the remaining ingredients into a powder in a mixer-grinder.

           While serving, add 2-3 tbsp. of the thandai powder to a glass of buttermilk and mix well. You may strain it if you wish and garnish with some nuts and rose petals. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired.  

Note: 
1.  I used sesame seeds in place of poppy seeds as it is not available at my place of residence. However, it really tasted yum and there was absolutely no change in the flavor. 

2.  You can make this Thandai powder mix and store in an airtight container in the refrigerator to make varieties of desserts.  

Beetroot Rava Dhokla (Steamed Beetroot Cakes - Gujarati Style)

 

          A very quick, nutritious and a healthy snack item, these Beetroot Rava Dhoklas are a great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking out the step by step pictorial recipe.

• 1 cup Rava / Semolina / Sooji
• 1 cup beetroot puree
• 1/3 cup yoghurt
• 1 tbsp. lime juice
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

           In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil and green chilies. Add enough water to form a thick batter. Keep aside for 15-20 minutes.

          Just before steaming, add the eno fruit salt and 1 tsp. water to activate it. Mix well. 

          Pour this batter onto a greased container / cake tin / steel plate and steam for 15-20 minutes.

          Allow it to come to room temperature. Then invert it over a plate and cut into desired shapes. 

          Heat remaining oil in a pan and temper with mustard seeds, curry leaves, green chilies and sesame seeds. Sauté for a few seconds. 

          Add 2-3 tbsp. water and switch off the flame. Pour this tempering over the dhoklas.

          Garnish with fresh grated coconut and chopped coriander leaves. Serve for breakfast or as a tea time snack.

In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil & green chilies. 

Add enough water to form a thick batter. Keep aside for 15-20 minutes.

Just before steaming, add the eno fruit salt & 1 tsp. water to activate it. Mix well. 

Pour this batter onto a greased container / cake tin / steel plate & steam for 15-20 minutes.

Heat remaining oil in a pan & temper with mustard seeds, curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2-3 tbsp. water & switch off the flame. 

Allow it to come to room temperature. Then invert it over a plate & cut into desired shapes. Pour the tempering over the dhoklas. Garnish with fresh grated coconut & chopped coriander leaves. 

                      Serve for breakfast or as a tea time snack.

Thandai Masala Powder

 

          Thandai Masala Powder is a versatile Powder made of mixed nuts, saffron, dry rose petals, melon seeds, poppy seeds and few spices like cardamom, fennel seeds and peppercorns. It is prepared in large quantities and used to flavor milk or buttermilk along with some sugar to taste. For healthier options, date syrup, jaggery or honey may be used to sweeten the drink. So enjoy this healthy drink chilled and garnished as desired.

        

            Thandai Milk or Thandai lassi is a cooling drink usually served during the festival of Holi. You can also use this powder to make any dessert like kheer, rabdi, smoothie or in raita, kadhi, muffins or cakes.

• 2 tbsp. almonds
• 2 tbsp. cashew nuts
• 2 tbsp. pistachios
• 2 tbsp. poppy seeds 
• 2 tbsp. melon seeds
• 1/4 tsp. saffron
• 1 tbsp. fennel seeds
• 1/2 tsp. whole peppercorns
• 6-7 cardamoms
• 3 tbsp. dry rose petals
• chopped nuts, saffron & rose petals to garnish 

          Grind all the above mentioned ingredients into a powder in a mixer-grinder. Store in an air-tight container in the refrigerator and use as needed.

          Just add 2 tbsp. of the Thandai Masala Powder along with some sugar to taste to a glass of buttermilk / milk and mix well. 

          You may strain it if you wish and garnish with some nuts, saffron and rose petals if you wish. 

          Serve chilled for a refreshing drink during the festival of Holi or whenever desired. 

          You can also use this versatile Thandai Masala Powder to make any dessert of your choice. 

Besan Ki Sabzi (Gram Flour Curry)

 

           Besan Ki Sabzi is a yummy Gram Flour curry that comes in handy when we run out of any veggies. It is almost similar to Gatte Ki Sabzi, a signature dish of Rajasthan, where chickpea flour dumplings are boiled in water and cooked in a spicy yoghurt based gravy. 

           However, the preparation of this dish is slightly different. In this recipe, a batter made of chickpea flour and other ingredients are steamed just like in dhokla, cut into diamond / square shapes and then cooked in a onion-tomato-yoghurt based gravy. This yummy preparation can be enjoyed with steamed rice, jeera rice or any type of Indian flat bread. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

Batter - 

• 1/2 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 2 tbsp. chopped onion
• 2 tbsp. chopped carrot
• 2 tbsp. chopped capsicum
• 2 tbsp. chopped tomato
• 2 tbsp. chopped coriander leaves
• 2 tbsp. chopped mint leaves
• 1 tbsp. chopped green chilies
• 1/2 cup yoghurt
• water as required
• 1/4 tsp. baking soda

Gravy - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tomato, pureed
• 1/2 cup yoghurt
• 1 tbsp. coriander leaves, chopped

          Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) and prepare a batter of pouring consistency. Then add the baking soda and give it a whisk. 

          Pour the prepared batter into a greased container / cake tin and steam on a low flame for 18-20 minutes. Keep aside to cool and then cut into desired shapes. Keep aside. 

          Gravy - Heat 1 tbsp. oil in a pan and sauté the sliced besan gatte till light brown. Keep aside. 

          Add the ghee to the remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

           Then add the onion and stir fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 2 tbsp. water. Mix well and sauté for a minute. 

          Now add the tomato puree and continue to sauté for a minute more. Then add the yoghurt and stir fry till the oil separates from the gravy. 

          Add 1 cup water and bring it to a boil. Now gently drop in the fried gatte and simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with hot steamed rice, jeera rice or any flat Indian bread. 

Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) & prepare a batter of pouring consistency. 

                     Then add the baking soda & give it a whisk. 

Pour the prepared batter into a greased container / cake tin & steam on a low flame for 18-20 minutes. 

                         Keep aside to cool.

                    Cut into desired shapes & keep aside. 

Gravy - Heat 1 tbsp. oil & sauté the sliced besan gatte till light brown. Keep aside. 

Add the ghee to the remaining oil. Temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                 Add the onion & stir fry till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with 2 tbsp. water. Mix well & sauté for a minute. 

              Add the tomato puree & continue to sauté for a minute more. 

                       Then add the yoghurt.

                        Stir fry till the oil separates from the gravy. 

                       Add 1 cup water & bring it to a boil.

Gently drop in the fried gatte & simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

When done, switch off the flame & garnish with chopped coriander leaves. 

            Serve with hot steamed rice, jeera rice or any flat Indian bread.