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Friday 12 July 2024

Pitod Ki Sabzi - Rajasthani style

 

          This is a traditional Rajasthani style yoghurt based recipe. This curry is prepared using only gram flour dumplings called Pitod which is added to the gravy. So there is no use of any veggies in this recipe. The base of the gravy has only yoghurt and few seasonings. So tomatoes, that usually forms the base of any gravy is not used in this recipe. Do check out the step by step pictorial recipe to prepare it.

        




          Pitod ki sabzi almost resembles kadhi. However, instead of pakoda, pitod / katli are added to the gravy. This authentic dish can be served along with rice or chapatti. 

          This is a very easy and a simple recipe with gram flour and yoghurt the 2 main ingredients. Besides, you only require few seasonings to dish out this authentic delicacy. So it is a pure vegetarian dish as there is no use of onion or garlic.




To make Pitod  - 

  • 1/2 cup gram flour (besan), sieved
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/4 tsp. asafoetida (hing)
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. carom seeds, crushed
  • 1 & 1/4 cup water or as needed



For the tempering - 

  • 1-2 tbsp. ghee
  • 1/4 tsp. asafoetida
  • 1/2 tsp. cumin seeds
  • 1 tsp. ginger, grated
  • 2 green chilies, slit



To make the gravy - 

  • 1 cup yoghurt
  • 1 tsp. roasted chickpea flour
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. Kashmiri red chili powder
  • 1 tsp. coriander powder
  • 1 & 1/2 cup water
  • 1/2 tsp. garam masala powder
  • 2 tbsp. coriander leaves, chopped






          For the Katli - In a bowl, sieve the gram flour first so that there are no lumps. Then add all the mentioned ingredients and prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

          Heat a pan and transfer the batter into it and cook on a low to medium flame, by stirring continuously till it turns thick. 

          Transfer to a steel plate and spread it evenly into 1/2" thick layer. Let it cool down before cutting it into desired shapes and keep aside. 

          Add 2 cups water to the remaining pieces of batter stuck on the sides of the pan. Scrape the sides well and keep the water aside to be used later in the gravy.



          For the gravy - in a bowl, whisk together yoghurt and all the mentioned ingredients (except garam masala powder and coriander leaves). 



          For the tempering - Heat ghee in a pan and first temper with asafoetida and cumin seeds. Sauté for a few seconds. Then add the slit green chilies and chopped ginger. Sauté for a minute. 

          Add the prepared curd mix and simmer on a low flame. Keep stirring until the ghee separates from the sides of the pan.          

           Add the 2 cups scraped water kept aside & bring it to a boil. Cover & simmer for 4-5 minutes. Now gently drop in the sliced sliced besan pitods and simmer for 1-2 minutes. 

          When done, switch off the flame and garnish with garam masala powder and chopped coriander leaves. Serve with steamed rice or chapatti.


                    For the Pitod - In a bowl, sieve the gram flour so that there are no lumps. 


                                 Then in a bowl, mix together all the mentioned ingredients.


                            Prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 


                       Heat a pan & transfer the batter & cook on a low flame, by stirring 

                       continuously till it turns thick. 



                                 Transfer to a steel plate and spread it evenly into 1/2 " thick. 

                            Let it cool down before cutting it into desired shapes & keep aside.


                      Add 2 cups water to the remaining batter in the pan. Scrape the sides 

                      well and keep the water aside to be used later.


                         For the gravy - in a bowl, add yoghurt & all the ingredients (except 

                          garam masala powder and coriander leaves). 


                                  Whisk well and keep aside. 



                       For the tempering - Heat ghee in a pan & temper with asafoetida & 

                       cumin seeds. Sauté for a few seconds.


                        Then add the slit green chilies & chopped ginger. Sauté for a minute. 


                      Add the curd mix & simmer on a low flame. Keep stirring until the ghee 

                      separates from the sides of the pan.


                      Add the 2 cups water kept aside & bring it to a boil. Cover & simmer 

                       for 4-5 minutes.

 

                                 Gently drop in the sliced besan katlis.



Simmer for 1- 2minutes.


                       When done, switch off the flame & garnish with garam masala powder 

                      and chopped coriander leaves. 


                                 Serve with steamed rice or chapatti.











Pui Shak Chingri Bora (Malabar Spinach & Prawn Pakora / Fritters - Bong style)

 

          These are simple Bengali homemade style pakoras made of Pui Shak or Malabar Spinach and prawns. For a veg. version, just omit the prawns. These crispy fritters are a great accompaniment to our normal dal-chawal or khichdi. You can also relish them as a tea time snack or as an appetizer with kasundi (bottled mustard sauce) or any chutney. So check out the step by step pictorial recipe to prepare these amazing pakoras.



          Bengalis generally make a curry of these creepers with pumpkin, eggplants, potato, broad beans, etc. Like other greens, Pui Shak too, has a lot of health benefits in the form of vitamin, calcium, protein, iron and fibre. 

           It is cooked with bori (dried lentil dumplings) for the veg. version and prawns / fish head for the non-veg. version. However, pakoras made with them also tastes yummy too. So do give it a try and enjoy them on a rainy day or on a chilled winter night. It is so comforting. 




  • 2-3 cups Pui Shak, washed, drained & finely chopped
  • 8-10 prawns, deveined, cleaned & rinsed well
  • 2-3 green chilies
  • 3-4 garlic cloves
  • 1 onion, chopped
  • salt to taste
  • 3-4 tbsp. gram flour
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. nigella seeds
  • oil to deep fry




          In a bowl, add a pinch of salt to the chopped pui shak and marinate for 5-10 minutes. Then mash well.

          Pound the prawns, garlic and green chilies coarsely. Add to the Pui Shak and along with the  remaining ingredients (except oil). Sprinkle water accordingly. Cover and keep aside for 5 minutes.
 
          Wet your hands and take a little portion of the batter and form into equal size pakoras and keep them ready to be deep fried.

          Heat oil in a pan / kadai. Gently drop the pakoras in the hot oil. Fry on a low flame on both sides till golden in colour.
    
          Drain on a kitchen towel and serve them hot as a tea time snack, as an appetizer with kasundi / green chutney or as a side dish with dal-chawal,



                       In a bowl, add a pinch of salt to the chopped pui shak & marinate for

                       5-10 minutes. Then mash well.


                       Pound the prawns, garlic & green chilies coarsely. Add to the Pui Shak 

                       along with the remaining ingredients (except oil). Sprinkle water accordingly. 



                                  Cover and keep aside for 5 minutes.



                      Wet your hands. Take a little portion of the batter & form into equal
                      size pakoras and keep them ready to be deep fried.



                         Heat oil in a pan / kadai. Gently drop the pakoras in the hot oil. Fry 
                         on a low flame on both sides till golden in colour.


  
                                  Drain on a kitchen towel.



                    Serve them hot as a tea time snack, as an appetizer with kasundi / green 
                    chutney or as a side dish with dal-chawal,











Thursday 11 July 2024

Sago Semolina Vegetable Idli / Sabudana Rava Idli / Sabbakki Rava Idli (Karnataka Cuisine)

 

            Idlis are traditional steamed South Indian breakfast that are which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil mix. 

               So how about some variety? Try these yummy Karnataka special Sago Semolina Vegetable Idli, accompanied with coconut chutney and sambar and introduce something new to your family. Sabbakki in Kannada lingo is sago and paired with semolina makes for these interesting dish. You can also make just plain Sago Rava idli without the veggies. Both ways they tastes just amazing. So check out a quick step by step pictorial recipe to prepare this healthy comforting meal. 

       


           Besides breakfast, you can serve these Sabudana Rava idli for brunch, lunch / dinner or packed for a lunch box meal. This is an instant version where there is no grinding or fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda too.

          Sago is not only rich in Vitamin D, it is gluten free and is beneficial for regulating high blood pressure. It also improves indigestion and is generally served during fasting in India. So add this new variety to your list of daily breakfast menu.



  • 1/2 cup sago / sabudana
  • 1 cup semolina / sooji
  • 1 cup yoghurt
  • 1 tbsp. ghee
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 tsp. urad dal
  • 1 sprig curry leaves
  • 8-10 whole peppercorns
  • 1/4 tsp. asafoetida
  • 1/4 cup carrot, grated
  • 1/4 cup beans, finely chopped
  • 1/4 cup green peas
  • handful of coriander leaves, chopped
  • 2 green chilies. finely chopped
  • salt to taste
  • 1 tsp. eno fruit salt
  • oil to grease the idli moulds





          Wash the sago twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain and transfer to a mixing bowl.

          Add all the chopped veggies, coriander leaves and chopped green chilies.

          Heat ghee in a pan and temper with mustard seeds, urad dal, peppercorns, curry leaves and asafoetida. Sauté for a few seconds. 

          Now add the semolina and stir fry for 2 minutes. Switch off the flame and keep it aside to cool down. Then add it to the bowl containing the sago and the veggies. Mix well.

          Now add the yoghurt and salt to taste. Mix well and add some water for the right consistency. It should not be too thick or too watery. Keep aside for 15 minutes. Again check for the consistency.

          Add the eno fruit salt and give it a stir. Grease the idli moulds and pour spoonful of the batter into it and steam for 20 minutes. Keep aside to cool down a little bit before opening the lid.

          Demould it carefully with a spoon and transfer to a serving plate. Serve them hot with coconut chutney and sambar. 


                      Wash the sago twice & soak it in enough water overnight. Next morning,

                      the sago will be double in size. Drain and transfer to a mixing bowl.


                          Add all the chopped veggies, coriander leaves & chopped green chilies.


                      Heat ghee & temper with mustard seeds, urad dal, peppercorns, curry

                      leaves and asafoetida. Sauté for a few seconds. 


                     Add the semolina & stir fry for 2 minutes. Switch off the flame & keep

                    it aside to cool down. 


                       Then add it to the bowl containing the sago & the veggies. Mix well.


                      Add the yoghurt & salt to taste. Mix well and & some water for the right 

                      consistency. Keep aside for 15 minutes. Again check for the consistency.


                                Add the eno fruit salt and give it a stir. 


                        Grease the idli moulds & pour spoonful of the batter into it & steam

                        for 20 minutes. Keep aside to cool before opening the lid. Demould 

                        it carefully with a spoon and transfer to a serving plate. 



                                  Serve them hot with coconut chutney and sambar. 















Monday 8 July 2024

Chana & Moong Dal (Bong style)

 

          The combination of Chana & Moong dal is very common in Punjabi cuisine. But here I tried to prepare it in a traditional Bengali style with a tempering of panch phoron, bay leaves and whole garam masala. Asafoetida too can be added as a tempering for a good aroma. 

           I added some ghee and roasted cumin powder to the end product for a good flavour. This dal can be served either with hot steamed rice, poori or chapatti. So check out the step by step pictorial recipe to prepare this great comfort dish. 








  • 1/4 cup chana dal (Bengal gram)
  • 1/4 cup moong dal (split green gram)
  • 2 tbsp. mustard oil
  • 2 dry red chilies, broken
  • 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek & onion (kalonji) seeds)
  • 2-3 bay leaves
  • 1" cinnamon
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ghee 
  • 12 tsp. roasted cumin powder
  • coriander leaves to garnish








          Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Give it a whisk and keep aside. 

          Heat oil in a pan and temper with dry red chilies, bay leaves, panch phoron, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

         Then add the onion and ginger and sauté till light brown. 

         Now add the boiled dal, salt, turmeric powder and the green chilies. Simmer on a low flame for 2-3 minutes and then switch off the flame. 

         Add the ghee, roasted cumin powder and coriander leaves. Give it a stir. Serve with hot steamed rice and accompanied with papad or aloo bhaja / fry for a simple comfort meal. You can also relish this dal with poori or chapatti. 




                       Boil the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 



                              Heat oil & temper with dry red chilies, bay leaves, panch phoron, 
                              cinnamon, cardamoms & cloves. Sauté for a few seconds. 



                                  Then add the onion and ginger and sauté till light brown. 



                         Add the boiled dal, salt, turmeric powder & the green chilies. Simmer 
                          on a low flame for 2-3 minutes and then switch off the flame.


                           Add ghee, roasted cumin powder & coriander leaves. Give it a stir.

 


                             Serve with hot steamed rice & accompanied with papad or aloo 
                             bhaja / fry for a simple comfort meal.


                        You can also relish this dal with poori or chapatti. 









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