Sarson Ka Saag Aur Makki Ki Roti

Ragi Laddu/ Nachni Ladoo

Cabbage Kunukku With Dosa Batter/ Cabbage And Lentil Fritters

Vegan Vegetable Stew Indian Style

Nei Payasam/ Aravana Payasam

Coriander Seeds Chutney ( Bloating remedy)

Walnut And Smoked Bell Pepper Chutney

Ragi Cheela/ Finger Millet Crepes

Narthangai Kuzhambu/ Citron Curry

Eggless Mava Cake/ Khoya Cake

Gulkand Shrikhand (Flavored Yogurt Dessert)

Mathura Ke Dubki Wale Aloo

Pumpkin Raita/ Parangikai Thayir Pachadi

Idli Podi/ Idli Milagai Podi/ Gun Powder

Bajra Chana Dosa/ Instant Bajra Dosa

Kubani (Qubani) Ka Meetha

Satvik- No Onion No Garlic Recipes

Kerala Olan Recipe/ Olan

Recipes For Ganesh Chaturthi

Coconut Rose Modak/ Coconut Rose Kozhukattai

Dhaniya Paneer Korma

Parupu Vadai/ Mixed Dal Vada/ No Onion No Garlic Vadai

Sabudana Kheer / Javvarisi Payasam

Popular Rakshabandhan Recipes

Babycorn Lolipop

Pidi Karunai Kizhangu Masiyal

Bhatura Recipe

Low Carb Recipe Collection

Beetroot Rice Flour Rotis/Beetroot Flatbread

Custard Shahi Toast Pudding

Bhindi Kolhapuri

Homemade Kolhapuri Masala

Vendakai Vatha Kuzhambu/ Tangy Okra Curry

The Paratha Collection

Kachchi Haldi Paratha With Sarson Ka Raita

Brahmi Leaves Chutney/ Vallarai Keerai Chutney

Red Chilli Chutney/ Pandu Mirapakaya Roti Pachadi

Alu Palak

Sweet Corn Seekh Kebab

Nendran Pazham Halwa/ Banana Halwa

Paratha Mini Thali

Aloo Paneer Curry (One Pot)

Besan Oats Cheela With Carrot Greens

Gongura Pappu/ Red Sorrel Leaves Dal

Bajra Methi Crackers

Mohan Puri/ Chandrakala

Pineapple Kesari/Pineapple Sheera/Pineapple Pudding

Sooji Halwa/Semolina Pudding/Sheera

Orange Cauliflower

Pumpkin Halwa/Kaddu Halwa/ Pumpkin Pudding

Sundal Recipes

Sundal Podi

Buckwheat and Raw Banana Flour Hariyali Paratha

Mirchi Ki Sabji ( with Banana Peppers)

Methi Chaman

Paneer Parathas

Aval Sakkarai Pongal/ Poha Sweet Pongal

Ammini Kozhukattai/ Savory Rice Flour Dumplings

Kozhakattai/Modak 2 ways(Coconut Poornam/Stuffing)

Green Tomato Chutney/ Raw Tomato Chutney

Goli Baje/Mysore Bajji

Coconut Barfi/Thengai Burfi (with desiccated coconut)

Instant Milk Peda/Doodh Peda(easy recipe)

Red Rice Sweet Poha (with sugar)

Broccoli Paneer Rice

Til Ki Chutney/ Sesame seeds chutney

Moringa-Dal Shorba (Moringa leaves Soup)

Bombay Potatoes

Aam Ras ( Mango Pulp)

Palak Paratha ( Spinach Paratha)

Bisi Bele Bath Masala (Powder)

Bisi Bele Bath/ Bisi Bele Huli Anna

Mushroom Soup

Tandoori Peanut Salad

Rice Flour Rotis/Chawal Ki Roti

 Roti is a flat bread made with whole wheat flour or refined flour. The dough is unleavened. Rotis form the staple food of most Indians on the northern side. Rotis can be of different kinds like, Chapati, Phulka, Tandoori roti, Roomali roti, Missi roti and more. In all the mentioned varieties differ in either the flour proportions or the method how they are cooked.  

Rice Rotis are the softest and are made with steamed rice flour. Unlike the Akki Roti these rotis do not have chopped onions and other spices added to them. If made correctly, they also fluff up like a phulka. Since they are made with rice flour these Rotis are gluten free and perfect for people with gluten resistance.

As I am on a series creating Thaalis from all around India and also documenting the variations to them based on ingredients used or not used, I cooked this Rotis as part of the Gluten free thaali.

The dough for these Rotis is like the one made for Modak/kozhakattai. Having said this, it is important to make the dough well. I have cooked the Rotis with store bough rice flour, so some cracks towards the edge are seen. A smooth flour will ensure no cracks at all. The flour can also be made by pounding rice to a fine flour at home itself in a mixie.

Follow the directions as mentioned to get the best out of the recipe. While you are here also checkout other Roti/Paratha recipes on the blog like- Missi Roti, Garlic Naan, Sweet potato puran poli, Aloo Methi Paratha, Garlic Lachcha paratha, Beetroot Paratha, Chinese Paratha, and more…

Here is the recipe of Rice Roti or Chawal Ki Roti-

 

PREP TIME: 20 Mins                                      COOK TIME: 20 Mins
TOTAL TIME: 40Mins                                     COURSE:  BREADS
CUISINE:  INDIAN                                         SERVINGS: 4(8 Pcs)
AUTHOR: Rajni Ram

 

     Ingredients:
 
     Rice flour (fine) 2 cups
     Water 2 to 2.5 cups 
     Oil 1 tbsp (sesame or refined)
     Salt 1/2 tsp
 
 
     Directions: Take the rice flour in a heavy bottomed vessel or bowl. Add the salt and mix well with a spatula or using your fingers. Now put about 2 cups water, with the oil to boil. Roll boil the water(that is when the water bubbles are moving from bottom to top), switch of the flame and gradually pour the water into the flour, mixing with a spatula all the time. Stir until the water soaks up all the flour. The mixture may appear a little dry, but don’t worry. Cover the vessel and put it on the flame and cook covered on low flame for 2 minutes. Remove from flame and cool a little. Remember it should not cool down completely. Now while still the dough is a little hot, using your hands start kneading the dough. Keep a bowl of water at regular temperature and keep dipping your hands into it so that you are able to deal with the hot dough. Knead at the temperature your hands are able to take without trouble, If you find the dough a little dry or brittle, don’t hesitate to sprinkle(not pour) some water and knead again. Sprinkle-knead, sprinkle-knead, until you get a dough of smooth texture. Divide the dough into 8 or 10 portions, and ball them up. Dust with a little rice flour and roll them into a medium sized roti. (please refer notes at this point). Heat a Tava/girdle and cook o one side using a little oil, flip and cook the other side. The rotis will remain white, a few brown or black spots may appear when the rotis are done. These rotis can also be cooked as phulka, but I have not done so today. While cooking the Rotis on the Tava, press them well with a spatula, to puff them up. Enjoy the Roti with a curry of your choice.
 
STEPWISE RECIPE FOLLOWS:
 
1.  Take the rice flour in a heavy bottomed vessel or bowl. Add the salt and mix well with a spatula or using your fingers. Now put about 2 cups water, with the oil to boil. Roll boil the water(that is when the water bubbles are moving from bottom to top), switch of the flame and gradually pour the water into the flour, mixing with a spatula all the time. Stir until the water soaks up all the flour. The mixture may appear a little dry, but don’t worry. 
 

 

 
2. Cover the vessel and put it on the flame and cook covered on low flame for 2 minutes. Remove from flame and cool a little. Remember it should not cool down completely. Now while still the dough is a little hot, using your hands start kneading the dough. Keep a bowl of water at regular temperature and keep dipping your hands into it so that you are able to deal with the hot dough.
 

 

3. If you find the dough a little dry or brittle, don’t hesitate to sprinkle(not pour) some water and knead again. Sprinkle-knead, sprinkle-knead, until you get a dough of smooth texture. Divide the dough into 8 or 10 portions, and ball them up. Dust with a little rice flour and roll them into a medium sized roti. (please refer notes at this point).
 

 

4. Heat a Tava/girdle and cook o one side using a little oil, flip and cook the other side. The Rotis will remain white, a few brown or black spots may appear when the Rotis are done. These Rotis can also be cooked as Phulka, but I have not done so today. While cooking the Rotis on the Tava, press them well with a spatula, to puff them up. Enjoy the Roti with a curry of your choice.
 

 

NOTES: 
 
1. Roll boil the water means when the water bubbles are moving from bottom to top.
2. If you find the dough a little dry or brittle, don’t hesitate to sprinkle(not pour) some water and knead again. Sprinkle-knead, sprinkle-knead, until you get a dough of smooth texture. 
3. After the rolling the Roti if you are unable to ease it out of the platform, use a rice serving spatula to ease it out without tearing(refer pictures).
4. These rotis have to be rolled gently. 
5. To knead while the dough is still hot, i knead them into small balls first and then combined all of them to make a huge smooth ball.(refer picture in step 2.
6. I did not use any oil to cook the Rotis, but you can definitely use if you prefer.
 
 

 

Moong Beans Salad

Gluten Free Thaali

Thaali Ideas (North Indian Mini Thaali #1)

A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

 

 PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins
 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI
 CUISINE:  NORTH INDIAN                                    SERVINGS: 5
 AUTHOR: Rajni Ram

 

 

Elements of this Thaali:

*Korean Carrot Salad, *Cabbage Pulav,  *One Pot Tadke wali Dal,  *Green Apple Raita, *Pickle, and *Chaach(buttermilk)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the cabbage into strips, wash, drain, chop Onions, Capsicum, tomatoes, and store in fridge.)

Preperation and cooking:

STEP 1 : Wash the rice for the Pulav, add adequate water, and pressure cook. (details in recipe). (15 mins approx to cook)

STEP 2: Wash the dal, drain and rest for 10 minutes.(10 min approx)

STEP 3: Within the 10 minutes of the resting time for Dal, complete the carrot salad.

STEP 4: Start cooking the dal as per recipe.(20 mins from start to end)

STEP 5 : The pressure must have settled in the rice, open cooker and spread out the rice on a plate to cool.

STEP 6: Start cooking the pulav as per recipe.( 15 min approx)

STEP 7: While the cabbage is getting cooked(sauteing) grate the Green apple for Raita and complete the raita.

STEP 8: The cooled rice will now be ready to add to the Cabbage mix. Complete the Pulav 

 

 RECIPES FOLLOW:

1. Korean Carrot Salad:

 

 

Ingredients:
     
     Carrots 3 medium sized, julienned or grated roughly
     Caramelized Onions 1/2 cup ( I used store bought dehydrated onions)
     Salt as required 
     Sugar 1 tsp
     Garlic 4-5 cloves chopped finely
     Pepper powder 1 tsp   
     Apple Cider Vinegar(ACV) 1 tbsp ( add more if you want more acidity)
     Crushed coriander seeds/Dhania 1/2 tbsp
     Olive oil (cooking oil, not extra virgin) 2 tbsp
     Fresh Coriander leaves for garnish
 
     STEPWISE RECIPE: 
    
     1. In a large bowl, take the julienne/grated carrot. Add all ingredients to it except the olive oil.
 
 

 

 
2. Now in a small frying pan or tempering pan, take the olive oil and heat it to smoke point(be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire). Pour this smoking hot oil over the salad ingredients and give them all a good mix. The salad is ready to serve. We liked it chilled, so I put it in the fridge until ready to serve. 

    

NOTES:

1. Olive oil is the recommended for the exact flavours of the salad.
2. While bringing the oil to smoke point, be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire).
3. Apple Cider Vinegar (ACV) can be substituted with white vinegar. I would suggest adding it as per your taste.
 
2. Cabbage Pulav:
 

 

     Ingredients:
     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)
    Cabbage 1/2 of a medium one. chopped to think strips
    Capsicum 1 medium chopped to strips
    Tomato 1 large chopped 
    Cumin seeds 1 tsp
    Fennel seeds 1/2 tsp
    Shah jeera/ Caraway seeds 1/2 tsp
    Cinnamon 1 inch stick
    Turmeric powder 1/2 tsp
    Salt as required
    Red chilli powder(regular) 1 tsp
    Coriander powder 1 tsp
    Fennel Powder 1 tsp
    Garam Masala powder 1/2 tsp
    Oil for sauteing 1 tbsp 
    Fresh coriander leaves chopped for garnish
 

 

STEPWISE RECIPE FOLLOWS:
 
1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 
 



 
2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.
 



 
3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 
 



 
 
4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .
 



 
NOTES:
 
1. Instead of the regular cabbage one can also use Purple or Red cabbage.
2. Other vegetables or soya chunks can also be added.
 
 
3. One Pot Tadke wali Dal:
 
 

    Ingredients:

    Moong dal 1/2 cup  washed and soaked for 15 minutes

    Tomato 1 chopped

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Curry leaves a few

    Green chilli 1 chopped

    Ginger -garlic paste 1/2 tsp

    Salt as required

    Oil for sauteing

    Ghee 1 tsp

    Lemon juice 1 tsp (optional)

STEPWISE RECIPE FOLLOWS:

1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.

2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.

3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.

NOTES:

 

1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.

2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.

 
4. Green Apple Raita:
 
 
 
 

 

     Ingredients:
     Green Apple 1 grated with peel
     Yogurt/Curd 300 gm
     Salt as required
     Roasted cumin powder 1 tsp
     Sugar 1 tsp
     Red chilli powder 1/2 tsp (optional)
 
Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.
Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

 

 

 

   NOTE: 
 
1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.
2. I have not added red chilli powder here. But it can be added.
3. Fresh and finely chopped coriander leaves can also be added.
4. Use more apples for a stronger flavour/taste.
 
5. Mango Pickle- Was courtesy my mother who runs Paru’s Pickles.
6. Chaach/Buttermilk(this quantity is for 1 glass)- Take 1 tbsp curd and whisk,pour 3/4 cup warer, add salt and cumin powder, top with chopped coriander, if you prefer. 
 
 
OVERALL NOTES:
 
1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.
2. A small tip- sometimes when in a hurry, instead of resting the dal for 10 minutes, a use it immediately after wash, but give it a slightly onger cook time in the cooker (may be 3 whistles more). Helps in saving time.
3. Most of the time I don’t store chopped onions in the fridge, I chop them right then. If chopping ahead, i store them in a Tupperware  box so that the smell does not permeate all through the fridge.

 

 

 

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i’ll respond as soon as I can.
 
If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 
  

 

 
 

 

 

 

Paneer Makhni

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here– Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more…

 

Here is the recipe for Paneer Makhanwala-

 

 PREP TIME: 15                                      COOK TIME: 20 Mins
 TOTAL TIME: 35 Mins                            COURSE:  MAIN
 CUISINE: NORTH INDIAN                     SERVINGS: 6
 AUTHOR: Rajni Ram

     Ingredients to be ground:

     
     Cashewnuts 10-12
     Cinnamon 1 inch stick 
     Cardamom/ green elaichi 3 pods
     Javithri/mace 1 
     Garlic 6 cloves
     Ginger 1 inch piece
     Tomatoes 3 large chopped
      Onion 1 large chopped
      Water 1 cup
 
     Other Ingredients:
     Paneer 300 gm cubed
     Butter 2 tbsp
     Fresh cream 1/2 cup
     Bay leaf 1 
     Sugar 1 tsp
     Salt as required
     Red chilli powder (regular) 1 tsp
     Red chilli powder Kashmiri 1 tsp
     Garam Masala powder 1/2 tsp
     Kasoori methi 1 tsp
     Oil for sauteing
 
 
     Directions: In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 
 
 
STEPWISE RECIPE FOLLOWS:
 
1. In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.
 



 
2. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.
 



 
3. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. 
 

 

 
4.  Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.
 



5. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 
 



 
NOTES:
 
1. The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.
2. This recipe can be made without onion too. Just skip adding the onions and continue as per directions.
3. I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.
4. While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.
 
 
 
Here’s how I served the Paneer Makhanwala with a Baby Corn pulav
 
 
 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 

 

Goan Style Lobia Curry/Goan Style Black Eyed Bean Curry

Black eyed beans or Cow peas as they are called, are legumes that are available all over the globe. In India they are used in many regional cuisines. The Lobia masala is a popular dish in north India, and so is the Eriserry from Kerala cuisine that uses the legume along with Ash gourd and Yam. In Tamilnadu is it made into a Sundal(salad), or used with other vegetables to make a curry. In the Andhra cuisine It is made into a Vada (fritter), the Gujarati cuisine also has its version of the Lobia curry, called Chawli masala. That’s how wide the usage of these beans is across India.

Cow Peas/ black eyed beans have a soluble fibre that helps in reducing cholesterol, it is said. These are nutrient dense legumes with the richness of Vitamins- A, B1, B2, B3, B6, C , that helps in healthy cell development. They also are rich in micro nutrients like Magnesium, zinc, iron, and copper(source net.med). These legumes also support weight loss and boost digestive health. That I guess is reason enough to include them in your diet, if you haven’t already. 

Though the Lobia Sundal (salad) is a regular feature in my house, and so is the Erissery, and Lobia masala, I recently tried a Goan style Lobia curry and it turned out so good. The Goan spice combination of Coriander seeds, Cumin seeds and coconut, gave a very good dimension to the dish, and it tasted different from the regular Lobia masala. Hence documenting this recipe for you all to try. 

There is also a Lobia Pulav recipe on the blog, do check it out here. Some other interesting and healthy recipes for you to try are- Daliya Mushroom Risotto, Drumstick Rasam, Curry leaves Powder, Dry fruit ladoo, Vegetable Oats Kichdi, Rajma Masala, and more…

Here is the recipe of Goan style Lobia curry- 

 

PREP TIME: 10Mins+(soak time 4-5 hrs)          COOK TIME: 30 Mins
TOTAL TIME: 40Mins                                        COURSE:  MAIN
CUISINE:  INDIAN                                             SERVINGS: 4
AUTHOR: Rajni Ram
    Ingredients:
    Lobia/cow peas/black eyed beans/ 1 cup soak for 4-5 hrs
    Onion 1 medium chopped fine
    Tomatoes 2 large pureed
    Coconut 2 tbsp
    Tamarind paste 1 tsp or pulp from a tiny bit of tamarind
    Green chillies 2 split
    Bay leaf 1
    Coriander seeds/dhania 2 tsp
    Cumin seeds/Jeera 1 tsp
    Dry red chillies (regular/spicy ones)1
    Kashmiri or Byadagi chillies 1
    Turmeric powder 1/2 tsp
    Ginger garlic paste 1tsp
    Red chilli powder(regular) 1 tsp
    Kashmiri red chilli powder 1 tsp
    Oil for sauteing
    Directions: Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.
    Serving Suggestions- Roti, White rice, Pulav, Naan, Paratha, Masala bath, and more…
    STEPWISE RECIPE FOLLOWS:
1. Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside.
 
 



2. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. 
 
 



 
3. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes.
 
 



4. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.

 

 

NOTES:
1. There is another variety of the Lobia which are red in colour and resemble kidney beans/Rajma. This curry can be made with those red coloured beans too.
2. The spice level of this curry is medium. Feel free to increase or decrease as per taste.
3. Usually when i refer to “oil of sauteing” in the ingredient list, I mean the regular refined oil. When i use a specific oil like Coconut or Sesame, I always specify.
This is how I served my Goan style Lobia curry with Roti, Cucumber Raita, and Beetroot Halwa to make it a complete meal.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 

 

Beetroot Halwa

 I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa. 

If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That’s done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.

If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.

Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of  which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn’t this reason enough for it to be a part of our meal plan?

I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing… getting the drift?????

While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more…

Here is the recipe for Beet root Halwa.  

 

     PREP TIME: 10 Mins                                      COOK TIME: 40 Mins
     TOTAL TIME: 50 Mins                                      COURSE:  DESSERT
     CUISINE:  INDIAN                                            SERVINGS: 6
     AUTHOR: Rajni Ram

 

    Ingredients:

    Beetroot 2 medium around 250 gm grated

    Milk 500 ml

    Sugar 3/4 cup

    Cardamom powder 2 pinches

    Cashewnuts few broken to bits

    Pistachio a few (optional)

    Ghee for frying nuts

    Directions: Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

 

STEPWISE RECIPE FOLLOWS:

1.  Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.

 



2. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.

 



3. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.

 



4. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.



 
 
    NOTES:
 
1. Once can easily double up measures for more quantity.
 
2. If you are a beginner, you may want to know that, as you cook the beets in milk, their colour pales, but once the sugar is added, it becomes all bright again. So you are doing good. Do not worry.
 
3. Sometimes if the beets are too juicy, inspite of trying to dry the mixture, a small amount of moisture remains. If you don’t prefer that, just add 1 tbsp of milk powder and you get the perfect texture.
 
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 



 

Moong Dal Halwa

Moong dal Halwa is an Indian dessert made from yellow lentils. It is basically a fudge and is very rich because of the amount ghee/ clarified butter added to it. Though I make many sweet varieties and desserts, I’m not generally the one who will stay until dessert. I’m immensely intuitive while I create sweet dishes, but I don’t crave sweets much. But this halwa is very close to my heart because it probably is the first sweet dish I ever liked. Thanks to our stint in Delhi, I have got to taste the best ones.

Infact, I liked this sweet dish so much that I have attempted to make it in the past, failed miserably and had given up on ever trying it again. But last year during the pandemic lockdown I was craving it badly, and as you know “ when you want something very badly, the universe conspires to make it happen” ????. So I had a viola moment during Diwali,  while I was documenting the sweets and savoury prepared by me, when a simple method to make this halwa struck m

If you have attempted making this halwa any time or have searched the net for the recipe, all of them will tell you it takes 3 to 4 hours to get this sweet dish done. The actual recipe asks to soak and grind the lentils and them cook it in milk/ water and then add the sweetening agent. As I have claimed here on the blog before, I will take a short cut as long as it does not alter the taste, flavour and texture of the dish. And I took a short cut to this recipe and I don’t regret it because the outcome was just like the original. 

If you follow the procedure as given here by me without altering I’m sure it’s a no fail recipe. And why stand by the stove for hours when you can get the same taste and flavour in an hour’s time? Having failed at this recipe many times, and knowing what went wrong each time, this time the recipe was made with so much conviction of technique that it turned out wonderfully. 

While you are here do check out other dessert recipes like Carrot kheer, Strawberry and Lemon loaf, Red Poha Ladoo, Shrikhand, Malpua with Gulab Jamun mix, Akkaravadisal, Sweet Poha, and more…

Here is the recipe of Moong Dal Halwa-

 

      PREP TIME: 10 Mins                                      COOK TIME: 50 Mins
     TOTAL TIME: 60 Mins                                      COURSE:  DESSERT
     CUISINE:  INDIAN                                            SERVINGS: 6
     AUTHOR: Rajni Ram

 

 



    Ingredients:

    Moong dal split ( yellow lentils) 1 cup

    Milk 1 cup

    Water 2 cups

    Sugar 1 cup

    Saffron strands a few (optional)

    Yellow food colour/turmeric powder for colour 2 pinches

    Ghee 100 GM approx

    Cardamom/ Elaichi powder 1/4 tsp

    Almonds and Pistachio chopped a few

 

    Directions:

The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe. First put a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. Whole dal should not be visible. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame. Slowly the mixture will start thickening. If adding saffron strands, add now. Keep stirring gently, scraping the sides of the pan from time to time. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container.  The delicious Moong dal halwa is ready to relish .

 

    STEPWISE RECIPE FOLLOWS:

1. First out a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. 

 

 

2. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame.

 

 

3. Slowly the mixture will start thickening. Keep stirring gently, scraping the sides of the pan from time to time. If adding saffron strands, add now. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again.

 

4. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. 

 

 

 

5. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container. The delicious Moong dal halwa is ready to relish .

 
 

 

 
    NOTES:
 
1. The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe.
2. Ensure the Kadai is warm before you put in the dal for roasting. This way the Dal will get roasted evenly and quickly.
3. I like a grainy texture, so while grinding, I stopped just before super fine.
4. Adding more ghee than required will subdue the taste of the dal. When the dal mixture no longer takes in the ghee, as soon as poured and stirred, stop adding any more ghee.
5. I used a non stick pan for making the Halwa and recommend the same for now. I will soon be trying in a regular kadai and shall update the recipe then.
6. I have kept my Halwa colour yellow, by frying it to a light brown and then adding turmeric powder(which is a natural colour). If you prefer a browner version, roast the dal to a deeper brown and proceed with the recipe. 
7. I have used turmeric powder instead of food colour, as it is natural and two pinches of it do not make a difference to the taste of the halwa.
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Thakkali Aati Kachina Kuzhambu

Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can’t cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney’s are made at my place to keep consuming them????.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more…

 

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

 

  PREP TIME: 10                                           COOK TIME: 20 MINS
 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE
 CUISINE: SOUTH INDIAN                           SERVINGS: 6
 AUTHOR: Rajni Ram

 

    Ingredients:

 
    Tomatoes 4 large ones
    Shallots/Sambar onions 20 nos peeled (10 ahead and 10 later)
    Garlic 4 cloves
    Dry red chillies 4 + 1
    Curry leaves a few
    Coconut 2 tablespoons
    Mustard seeds 1 tsp
    Fenugreek seeds 1/2 tsp
    Asafoetida 1/2 tsp
    Salt as required
    Sambar powder 1 tbsp
    Red chilli powder regular 1 tsp
    Kashmiri red chilli powder 1 tsp
    Pepper powder 1 tsp
    Oil for sauteing till oil/coconut oil/refined oil  
 
     Directions:
In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar. Enjoy with Rice, Idli Dosa, Puri or Parathas. Bon appetite.
 

 

     STEPWISE RECIPE FOLLOWS:

1. In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture.

 

 

2. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. 

 

3. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar.

 

    NOTES:

1. Country tomatoes are the best variety for this recipe, as they are a little sour.

2. Instead of adding pepper powder later, once can add whole peppercorns while sauteing the onion and tomatoes.

3. This curry can be kept in the refrigerator for 3 days and warmed up as required.

 

 

 

 

 

 

Rasakalan

Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.

 
In our family my aunt makes this the best, so this recipe has been adapted from  her instructions. This recipe allows you to customize the vegetables as per your liking. I have used a mix of Ash gourd, Capsicum, Carrot, Beans and Potatoes. 
 
While you are here check out my other recipes from the Palakkad cuisine like Unni Appam/Nei appam, Sukhiyan, Avial, Keerai Molagootal with Mathan puli pachadi and more…
 
 
Here is the recipe of Rasakalan for you all-
 
  PREP TIME: 15                                          COOK TIME: 15Mins
 TOTAL TIME:30Mins                                   COURSE:  MAIN
 CUISINE: PALAKKAD                                 SERVINGS: 6
 AUTHOR: Rajni Ram

 

 

    Ingredients:
 
     Ash Gourd 100 gm skin removed and diced
     Potato 1 peeled and diced
     Beans about 5 chopped to 1 inch pieces
     Carrot 1 peeled and diced
     Capsicum 1 chopped to small pieces
   Tamarind paste 1 tbsp or soak gooseberry size tamarind ball and extract pulp appx 1.5 cup
      Turmeric powder 1/2 tsp
      Salt as required
      Coconut 2 tbsp
      Green chillies 2
      Dry red chillies 4 (or depending on spice choice)
      Jaggery 1 tsp
      Coconut oil or refined oil 1/2 tbsp
      Mustard seeds 1 tsp
      Chana dal ( gram dal) 1/2 tbsp
      Asafoetida 1/2 tsp
      Dry red chilli broken 1
      Curry leaves a few
 
Directions:
 
In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done. The vegetables should be well cooked but firm. Overcooking may ruin the taste of the dish. When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Put off the flame. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.
 
STEPWISE RECIPE FOLLOWS:
 
1.  In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done.
 

 

 
2.  When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water.
 

 

  
3. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Add the jaggery and put off the flame.
 

 

 
4. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.
 

 

 

NOTES:
1. As said earlier the vegetables can be customized to ones liking, keeping the vegetables traditional and Indian helps in retaining the traditional taste.
2. Using coconut oil enhances the taste, but any other oil of preference can be used too. Note taste will vary though. 
3. The texture and consistency of this dish should be thicker then Sambar.
 
 
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.

 

 
 

.

 

Menthiya Keerai Kootu/South Indian Methi Dal

Fenugreek or Methi green are my most favorite greens and i wish they were perennial. That said, even though they can be grown at home perennially, its always good to eat seasonal food, to get the maximum benefits out of them. These slightly bitter greens have loads of benefits to offer and one should make the most of it. 

As said earlier I love these greens, so even in my regular North Indian subji’s I use a few sprigs for flavour. On my blog you will find Methi used in different ways like the Aloo Methi Paratha, Methi Wale Baingan and more…
Today I am  posting a simple everyday South Indian recipe which is Menthiya Keerai kootu or Methi dal. This is different from the North Indain version as here ground coconut paste is used for flavouring, which reduces the bitterness of the Methi and ehances its flavour. I prefer using Moongdal for this kootu though Tuvar dal also can be used. Let’s get to the recipe right away.
 
This is a simple recipe that gets done in under 30 minutes. The dal can be pre cooked to make quick dinner after a long day at work. Just this Kootu and some Rice and one is in for a super healthy and satiating meal.
 
Here is the recipe for Menthiya Keerai Kootu  
 
    PREP TIME: 10 MINS                               COOK TIME:15 MINS

 

    TOTAL TIME: 25 MINS                               COURSE: MAIN 

    CUISINE: SOUTH INDIAN                          SERVINGS: 4

    AUTHOR: RAJNI RAM

 

 

 

 
 
 
Ingredients:
Methi green/Fenugreek greens 1 bunch
Moong dal 1/2 cup Roasted to light brown
Tomato 1 finely chopped
Grated Coconut 2 tbsp
Cumin 1 tsp
Turmeric powder 1 tsp
Sambar powder 1 tsp
Red chilli powder 1 tsp
Dry red chillies 2 whole
Mustard seeds 1 tsp
Urad dal 2 tsp 
Chana dal 1 tsp
Oil for tempering (I used coconut oil)
 
Directions:
In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame. In a small Tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.
 
Serving Suggestions: This Methi dal or Menthiya Keerai kootu goes very well with Vathakuzhambu rice, Rasam rice, Paruppu podi. And me, I love them with Rotis too.  
 
STEPWISE RECIPE FOLLOWS:
 
1. In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles, with a little turmeric powder. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook.
 

 

 
 
 
2. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. 
 



 
3. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame.
 
 



4.  In a small tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.
 
 
 



 
 
NOTES:
1. Dry roasting the Moong dal gives a good flavour, aroma and texture to the Kootu. I always have a roasted batch ready.
2. I have used Coconut oil for enhanced flavour as i used it for all south Indian tempering except Sambar and Rasam. One can use refined oil too.
3. Not over cooking the Methi greens is important, other wise the taste is lost.
 
 
 
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
 

Bajra And Almond Flour Cookies (Millet Cookies)

I surfed the internet to find the easiest Cookie recipe with Millet’s (that are trending currently), using ingredients that are easily available in our pantries, I scored and scored but couldn’t find anything that interested me. By now those who are following the blog and my social media handles know that when it comes to baking, I choose the most easiest recipes, which can be mixed in a single bowl and stashed in the oven to bake. Zero mess.  

 
I love baking but I hate the mess that comes with it, so the trials in my kitchen are always on for a fuss free recipe. Though I did not find an ideal cookie recipe with Millet’s that would satisfy the hundreds of queries in my mind(millet’s are not the easiest to work with), I went adding ingredients purely on intuition to arrive at this recipe. As promised, its the easiest and egg free.
 
While you are here do checkout other bakes here on the blog like Blueberry Cheesecake, Apple Crumble, Easy 2 way Muffins, Upside down Orange vanilla cake, Oatmeal cookies, Apple tea cake and more…
 
Here is the simple recipe of the Bajra Almond Flour Cookies for you-
 
 
      PREP TIME: 15(+ 30 min resting)        COOK TIME: 15 Mins
     TOTAL TIME:60 MINS                          COURSE:  DESSERT
     CUISINE:  WORLD                               SERVINGS: 12 PIECES
     AUTHOR: Rajni Ram

 

 

 

 

 
 
    Ingredients:
 
    Bajra flour(Pearl Millet flour) 1.5 cups
    Almond flour 1/4 cup
    Baking powder 1/2 tsp
    Baking soda 1/4 tsp
    Desiccated Coconut 1/4 cup
    Brown sugar 1/2 cup
    Butter 100 gm softened
    Salt 2 pinches
    Black Currants a hand ful
    Vanilla essence 1/2 tsp
 
    Directions:
    In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well. Add this flour mix to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do. Now keep the kneaded dough in the refrigerator for 30 mins. Pre heat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper. Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. Oven temperature are different for different ovens so keep a check from 12 mins. Remove the cookies carefully from the baking tray to a plate. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely. Enjoy the cookies with your favorite beverage. Cheers !!!
 
    STEPWISE RECIPE FOLLOWS:
1.  In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. 
 

 

 
2. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well.
 
 

 

 
3. Add this flour mix, little by little to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do.
 
 

 

 
4. Now keep the kneaded dough in the refrigerator for 30 mins. Preheat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper(picture not taken). Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. 
 
 

 

 
NOTES:
 
1. Since I made this recipe completely on intuition cannot say now if brown sugar can be substituted with white sugar or jaggery. When I try this again with white sugar or jaggery I shall update the recipe here.
2. I have used store bough Almond flour, however almond meal/flour can be made at home by blanching almonds, removing the skin, drying them and then powdering them. 
3. Oven temperature are different for different ovens so keep a check from 12 mins. 
4. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely.
5. Also at this point i’m not sure if any other millet flour can be used for this recipe. I shall soon try it out and update here.
    
 
 

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Kadai Paneer (Gravy)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn’t have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that’s India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more…

 

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

 

 

 

     AUTHOR: RAJNI RAM

 
 

 

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

 

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

 

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

 

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

 

 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

 

 

4. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

 

 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

 

 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

 

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

Garlic Naan

Usually when we think of Naan we think of eating it at a restaurant. That’s also the reason why I have never attempted to make this at home until now. But the Pandemic has made us all crave restaurant style food at home and so the search for the perfect Naan recipe, which can be made at home easily, without any sophisticated gadgets was on. 

Its also common knowledge that an Iron Kadai is used to cook the Naan. But I wanted to get the dough right. One which will yield perfect Naans without much effort and also I did not want to make the instant one with baking soda, because when baking soda is used  the dough must go on the girdle immediately without resting it. I always prefer resting the dough, be it Roti’s, Paratha’s or Naan. So, in this recipe I have used yeast, because that is what gives the perfect texture and fluffiness to the Naan.

As far as possible I try to use less, or no Maida, but, to get the fluffiness the Maida needs to be added, whereas taste and nutrition comes from wheat. So in this recipe I have used both. The result was fluffy and perfectly cooked Naan’s.   

While you are here check out my other bread recipes like Aloo Methi Paratha, Beetroot Paratha, Missi Roti and more…

Here is the recipe of Garlic Naan for you-

 

    PREP TIME: 10 MINS+ 2 hrs                               COOK TIME:15 MINS

    TOTAL TIME: 2 hr 25 MINS                                  COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

 

 

 

 

    Ingredients for dough:

    Whole Wheat flour 2 cups

    Maida 2 cups

    Water(lukewarm) 1 cup ( refer note1)

    Dry yeast 2 tsp

    Sugar 1 tbsp

    Salt to taste or 1 tsp

    Oil 3 tbsp

    Curd 2 tbsp

    Milk less than1/2 cup

    Fresh coriander leaves finely chopped

    Kalonji/ Nigella seeds  2 tsp

 

   For Garlic butter:

   Table butter/salted butter 50 gm

   Garlic 2 pods minced

   Coriander leaves finely chopped 1 tsp

Directions to make Garlic butter: Put all ingredients in a microwave safe bowl and microwave for 30 seconds, alternately put the ingredients in a bowl and melt the butter.

Directions: 

In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough. Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

 

Serving Suggestions: Serve this Naan with Paneer Butter Masala, Mava Paneer Curry. Also goes well with Dal Makhni, Paneer Khurchan, Choley or Rajma.

 

STEPWISE RECIPE FOLLOWS:

1. In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy.

 

 

2. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. ( Please add the sugar, curd and milk, those pictures are not here and will be added as soon as possible)

 

 

3. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough

 

 

4. Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

    NOTES:

 
1. The dry yeast must always be added to lukewarm water and not hot water. The temperature of the water is right if your finger immersed in water is able to bear the heat.
 
2. The Naan can be customized with whatever you prefer, if not garlic. Just apply plain butter without garlic for butter Naan or top it up with cheese for Cheese Naan. 
 
3. The dough should have risen well for the perfect turnout. So plan making the dough ahead.
 
 
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

Pachai Mochai Kuzhambu (Field Beans Gravy)

 

Though I may try fancy recipes from time to time, eat local and seasonal has always been my slogan. When it is carrot season I make my Gajar Halwa and during the Grape season my Grape conserve. Homemade  is always a better option and the pandemic has taught us just that. 

In south India December to February and specially the time around the harvest festival Pongal, is the season for Field Beans or Mocha Kottai as it is called in Tamil Nadu. These beans are used in the Pongal Kuzhambu that is made on the day of the Pongal festival, where in a Kuzhambu or Sambar is made with all the freshly harvested vegetables, which includes tubers, green vegetables and legumes likes the Field Beans.

I usually make this recipe in the Chettinad style where a the beans are cooked in a tangy gravy with garlic and coconut paste. This time however, I have tried it out in a different style which tasted very good and was an instant hit in my house. I added some Potatoes too and it turned out like a two in one curry, one that can go with rice as well as with Paratha, chapati etc. The vessel just went empty. In my house when the vessel goes empty and nothing remains for dinner, it means the dish was super good????, and here comes this dish called the Pachai(fresh) Mochai Kuzhambu with a different gravy.

While you are here checkout my other recipes like Pachai Sundakkai Kuzhambu, Bonda Morkuzhambu, Vatha Kuzhambu, Parupu Urundai Kuzhambu and more…

 

Here is the recipe for Pachai Mochai Kuzhambu for you-

 

PREP TIME: 20 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 35 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

 

 

 

AUTHOR: RAJNI RAM

 

 

 

    Ingredients:

    Pachai Mochai Kottai (fresh Field Beans) 200 gm (pressured cooked for 5 whistles)

    Onion 1 roughly chopped

    Tomatoes 2 roughly chopped

    Potato 1 large diced

    Sambar Powder 1 tbsp. (refer notes)

    Red chilli powder 1 tsp

    Tamarind gooseberry sized ball pulp extracted 

    Jaggery a small bit 

 

    To be roasted and ground:

    Peanuts 2 tbsp.

    Dry red chillies 3 large ones

    Fennel 1 tsp

    Poppy seeds/Khus khus 1 tsp

    Coconut 2 tbsp

    To temper:

    Oil 1 tbsp

    Mustard seeds 1 tsp

    Mustard seeds a pinch

    Chana dal 2 tsp

    Asafoetida 1/2 tsp

    Dry red chilli 1 broken

    Curry leaves a few

 

   Directions:

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under “to temper”. When the mustard seeds begin to pop add the onion and sauté. When the onions start turning a light brown, add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes. Now pour the tamarind extract and let the potatoes cook. Keep the flame low. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under “to be roast and ground”. Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. The potatoes must have cooked by now. Check for doneness of potatoes and add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve. Enjoy. Bon Appetit.  

 

    STEPWISE RECIPE FOLLOWS:

1. In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under “to temper”. When the mustard seeds begin to pop add the onion and sauté

 

 



2. When the onions start turning a light brown add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans).  Mix nicely and let it cook for 2 minutes.  

 

 



3. Now pour the tamarind extract and let the potatoes cook. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under “to be roast and ground”. Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. 

 

 



4. The potatoes must have cooked by now. Add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve.

 

NOTES:

1. I used homemade sambar powder as that really enhances the taste of the dish. However, store bought one also can be used. Foe the recipe of homemade sambar powder click here.

2. The use of jaggery is to cut down the gassiness of the peanuts, as some people cannot digest it. I recommend adding it though adding jaggery is not compulsory.

3. Take care not to overcook the Beans, at the same time they must be cooked well.

4. If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.

5. This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, the dry ones are sold. They can be soaked, cooked and the same recipe can be followed.

 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

GAJAR HALWA/ CARROT HALWA

Gajar Halwa/ Carrot Halwa is a very popular Indian dessert. Mostly a winter dessert. Though it is made frequently with the regular carrots ( English Carrots), using the Delhi Carrots or Red Carrots as they are called gives the best results.

This is one dessert I love and consider it very sacred, so if you are looking for an easy, one pot or microwave recipe, you are going to be disappointed. As far as Gajar Halwa is concerned I am old school. I cook it in milk( and a whole lot of milk) so that the raw taste of the Carrots is gone and the milk crumbles to a Rabri like texture. The taste of such a Halwa is divine. This is one recipe I have never made with regular carrot except in my dessert recipe- Gajar halwa Barfi where I was shaping  it like fudge( Barfi) and using Khoya to speed up the process. Whereas this recipe of Gajar Halwa is a slow cook process. The slower it cooks the better it tastes. Am I disappointing you? Well, make it like this and you will be hooked to it for life. Remember the best things in life come with a lot of patience.

My belief is that when I wait a whole year for the Red Carrots to appear in the Market and then make the Halwa, then it should be made the authentic way. Which does not involve adding condensed milk or Koya or milk powder but in cooking the carrots in milk( whole cream), to perfection.

I use only whole cream milk to make this dessert. So the taste of the Halwa depends entirely on the quality of milk. A full/whole cream milk Halwa will give you better taste and I can say this because I have tried it will all milk varieties available in the market and what works best is whole/full cream milk.

So after the whole mega write up, taking you to the recipe. While you are here do check out my other carrot based desserts like Carrot Kheer( another speciality from Rajjo’s Kitchenn) and Gajar Halwa Barfi.

 

    PREP TIME:30                                   COOK TIME: 1hr
   TOTAL TIME:1hr.30Mins                     COURSE:  DESSERT
   CUISINE:  INDIAN                               SERVINGS: 6
   AUTHOR: Rajni Ram
 

 

 

 

    Ingredients:

 

    Carrots ( Preferably Red ones) 1.5 kilo grated

    Milk whole cream/ full cream 2 litres

    Sugar 300 gm

    Cardamom/ Elaichi powder

    Ghee 4 tbsp

    Cashews a new broken

 

    Directions:

Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or urli boil the milk. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. The texture will look like Rabri stickng to carrot. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquify, continue to stir until all the moisture is absorbed. The halwa will come together but it will not be gooey. Now add the cardamom powder. Fry the nuts in ghee and pour it over the halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm. Bon Appetite. 

 

    STEPWISE RECIPE FOLLOWS:

1. Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or Urli boil the milk.

 

 

 

 

2. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. Showing you the stages of reduction in pictures below that are self explanatory. 

 

 

 

3. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquefy, continue to stir until all the moisture is absorbed. The Halwa will come together but it will not be gooey. (forgot to click a picture finally to show the final consistency, so have included the one showing the cardamom powder. Please follow that texture for final consistency of Halwa).

 

 

 

4. Now add the cardamom powder. Fry the nuts in ghee and pour it over the Halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm.

 

 

 

 

    NOTES:

1. While cooking at high heat keep stirring constantly to avoid burning the contents at the bottom of the pan.

2. Actually after sometime of cooking the milk and carrot mixture , it does not overflow from the vessel. That time the stirring can be relaxed a bit, but stir every couple of minutes. If you are following this reduce flame when not stirring.

3. Good quality full cream milk yields the best result, the Halwa can be made with milk of any consistency though. The results may not be what I have described .

4. Feel free to try this with regular Carrots too. Method being the same.

5. Sometimes people try to over power the subtle carrot flavour by adding huge amounts of ghee. This is not required. Pouring ghee at the right time is very important, such that the flavour is enhanced and a lot of ghee is not poured unnecessarily. Check out my Cakkara Pongal post for the directions on how to pour the ghee.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Patra/Patrode With Bok Choy Leaves (Alu Wadi)

Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka too. Different regions, different names same dish. 

In this healthy snack usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick. Since that variety is not available all the time I decided to give the dish a twist by using a different leaf altogether.  Bok Choy, or Pok choy  is a type of chinese cabbage.  The leaves are thick and nice so I decided to give the Patra a try with these leaves. It was a huge hit in my house and everyone came back for more. 

Since I was making this the first time, I made only a small quantity and with my folks asking for more have promised to make some again very soon. So, what I’m driving at is that if you are one of those people who loves this dish and wait for the Arbi leaves to arrive in the market, well don’t wait. Grab some Pok Choy and try it out. The Pok Choy is closer in taste to Spinach with which Patra are made, if not for Arbi/Colaccssia leaves. 

This is a steamed snack just like the Kothimbir Vadi, it can be fried too of you prefer. I have steamed and pan roasted them.

While you are here check out my other snack recipes like Mirchi Bajji, Semolina Cheese balls, Samosa Pie, Potato Cheddar Bake, Dhania wale Namak Parey and more…

 

Here is the recipe ot Patra with Bok Choy Leaf-

 

        PREP TIME: 15MINS                              COOK TIME: 30MINS

       TOTAL TIME: 45 MINS                             CUISINE: INDIAN

        COURSE :SNACK                                   SERVINGS: 5

        AUTHOR: RAJNI RAM

 

 

 

 

 

Bok choy/ Pok choy 2 heads ( clip leaves carefully, wash and dab dry with towel)

Besan/ Chickpea flour 2 cups

Salt as required

Red chilli powder 1 tsp

Coriander powder 1 tsp

Fennel powder 1 tsp

Turmeric powder 1/2 tsp

Sugar 1/2 tsp

Tamarind pulp 2 tsp diluted in 1/2 cup water or make pulp with Gooseberry size tamarind ball.

Green chilli 1 finely chopped

Ginger 1/2 inch piece finely chopped

Sesame seeds a few 

Kopra / desiccated coconut 2 tsp

Oil 3 tsp for tempering

Directions: 

Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. If using tamarind paste add paste along with masalas, mix and then use water to make the paste. The batter has to be smooth and thick that it sticks to the leaves and does not slide off. Now take the leaves, bigger ones. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. If the leaves are in different sizes, keep bigger ones below and smaller ones on top. Like this for 3 layers. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat for remaining leaves. I made two such rolls.  Place the second roll also in the cooker vessel and keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy with some green chutney and chai. Bon Appetit!!!

 

STEPWISE RECIPE FOLLOWS:

 

1.Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside.

 

 

2. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. The batter has to be thick and smooth.

 

 

 

3. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. Make 3 such layers.

 

 

4. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat the process and put both rolls in cooker vessel.

 

 

5. Keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. 

 

 

6. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy.

 

 

 

NOTES:

1. Select leaves which are fresh and big.

2. At the base of the leaf if the stem is hard, make a V shape cut to remove the hard veins.

3. Ensure the batter is thick like a paste or else it won’t stick to the leaf.  Incase the batter turns runny add more besan and adjust spice and continue with the recipe. 

4. While toasting on the Tava take care not to burn them or the taste will change.

 

 

 

South Indian Vegetable Kurma

The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more…

Than the ones at a restaurant I like the home version as the masalas can be customized.  I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here’s my version of the South Indian Vegetable Kurma–

 

 

 

 

PREP TIME: 15 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 30 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

 

 

AUTHOR: RAJNI RAM

 

 

    Ingredients:

    Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;

    Green peas 50 gm

    Capsicum 1 chopped 

    Onion 1 medium chopped

    Tomatoes 2 large pureed

    Cashewnuts 10

    Coconut 1 tbsp

    Fennel seeds 1 tsp

Bay leaf/ Tej patha 1 medium

    Cumin seeds 1 tsp

    Green cardamom 2

     Cloves 3 -4

    Ginger garlic paste 1 tsp

    Green chilli 1

     Biryani masala 1 tsp depending on flavour

    Red chilli powder 2 tsp

    Oil for sauteeing 

    Garam masala powder 1/2 tsp optional

 

Directions:

Steam all the mix vegetables  with salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.  Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin.

 

STEPWISE RECIPE FOLLOWS:

1. Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy.

 

 

 

2. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute

 

 

3. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.

 

 

4. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding  a little water. 

 

 

 

5. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin

 

 

NOTES:

1. The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.

2. For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water 

3. I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.

4. I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

 

If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

 

Vegetable Oats Kichdi

This Oats and vegetable kichdi is very simple to make and is a one pot recipe.  It can be customized to your preference be it spice or the vegetables added. In all it is a healthy, delicious and simple meal for the days you want a simple yet yummy meal.

I usually make this for dinner on the days our lunch is heavy or make it as a quick meal after a shopping trip as it gets ready in a jiffy.

I use Moong dal mostly but this time I have used half of Moong dal and half of Tuvar dal and it turned out yummy. But since I used Tuvar dal I had to pre cook the dal in a vessel for 10 mi utes and then transfer to cooker along with all other ingredients. If you want a fully one pot recipe, then use only Moong dal.

While you are here visit my other recipes like Barnyard millet Pongal, Cauliflower fried rice, Coriander Rice, Adai,  Bhindi Raita and more…

Here is the Vegetable Oats Kichdi recipe for you-

 

        PREP TIME: 10 MINS                                        COOK TIME: 15 MINS

       TOTAL TIME: 25 MINS                                       CUISINE: INDIAN

        COURSE : MAIN                                                  SERVINGS: 5

        AUTHOR: RAJNI RAM

 

 

 

 

    Ingredients:

    Instant Oats 2 cups

    Moong dal 1/4 cup

    Tuvar dal 1/4 cup

    Onion 1 small finely chopped 

    Spring onion 3 sprigs finely chopped with greens

    Capsicum 1 small

    Carrot 1/2 finely chopped 

    Baby corn 3 to 4 finely chopped

    Tomatoes 2 finely chopped 

    Palak/ Spinach few leaves finely chopped 

    Salt as required 

    Turmeric powder  1/2 tsp

    Red chilli powder ( regular) 1 tsp

    Kashmiri Red chilli powder 1 tsp

    Coriander powder 1.5 to 2 tsp

    Cumin seeds 1 tsp

    Fennel powder 1 tsp

    Ghee 1 tbsp for topping

    Oil for sauteeing 1 tbsp

 

Directions:

Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

 

STEPWISE RECIPE FOLLOWS:

1. Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside

 

 

 

2. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. 

 

 

3. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely.

 

 

4. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle.

 

 

 

5. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

 

 

 

 
NOTES:
1. Any vegetables of your choice can be added.
2. This kichdi can be prepared by using just Moong dal or only Tuvar . If using only Moong dal the dal can be put along with the oats directly into the cooker.
3. If using only Tuvar dal precook dal for 10 minutes before adding it with other ingredients.
4. The ghee enhances the taste of the kichdi, so try not to skip this step.
 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Dry Fruit Ladoo

 These Ladoos are absolutely delicious and healthy. In my house, these are made not only during Diwali but all year through. They have a long shelf life and can sometimes substitute for breakfast. People who fast can rely on this for some quick energy. No sugar or honey or jaggery is added and I use minimum ghee(about 3 teaspoons). Yes! this is a whole package of health. Remember good things always come in small packages? This is that package????.

My daughter gets it packed for hostel without fail every time she comes homes on her break. According to her, whenever she gets up late and is late for breakfast at the mess, she pops in 2 of these ladoos and grabs a glass of milk and her breakfast is taken care of for that day. I don’t recommend this on a daily basis, but we all have times when we are running against time, this healthy ladoo comes in handy, it also takes care of sudden hunger pangs. My home always has a stock of these ladoos. And the best part you can customize them as per your desired dry fruits and nuts.

While you are here please check out my other sweet/dessert recipes like- Red Poha Ladoo, Carrot Kheer, Gajar halwa barfi, Maa Ladoo, and more…

Here is the recipe for Dry fruit ladoo-

PREP TIME: 20                                          COOK TIME: 20 MINS
 TOTAL TIME:40Mins                                  COURSE:  SWEET
 CUISINE:  INDIAN                                      SERVINGS: 15 PCS
 AUTHOR: Rajni Ram

 

 

     Ingredients:

     Dates ( juicy, fleshy ones) 250 gms deseeded

    Cashewnuts 100 -125 gms

    Almonds 100 gm

    Walnut 75 gm

    Ghee 1 tbsp

    Directions:

Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo. Transfer them to a plate and cool them. On cooling using the “pulse mode” of your blender, blend them to a coarse mixture. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. We want a little warmth for binding, so don’t let it go too cold. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. Store them in an airtight jar once they are completely cool. 

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Put a pan over the flame and add 1 tsp ghee to it. Now roast all the nuts separately to a nice golden colour. Take care not to burn them, as the burnt smell will reduce the taste and flavour of the ladoo.

 

2. Transfer them to a plate and cool them. On cooling using the “pulse mode” of your blender, blend them to a coarse mixture. 

 

 

3. Now to the same pan add another teaspoon ghee and put in the deseeded dates. Keep stirring and mashing them with the back of a spatula. As it turns warm, the dates start getting a little gooey. 

 

4. Now start adding the coarse nut mixture, little by little, until the gooey date paste absorbs most of it( mixture will look semi-dry). All through this process, the flame should be on low. Once your date and nut mixture is combined, remove from flame and cool for 5 minutes. 

 

 

5. Grease your palms with a little ghee and start making ladoo of them. Repeat for the entire mixture. The yummy and tasty Dry fruit ladoo are ready. 

 

 

 

NOTES:

1. The amount of nuts required depends upon the juiciness of the dates. The juicier the dates the more nuts will be required.

2. Good quality nuts and dates always give the best taste.

3. During Diwali we all receive lots of dry fruits and nuts and have to stuff everything into our refrigerators to avoid insects accessing them. These ladoos are a great idea to use up all those dry fruits in the best possible way.

4. After adding the required amount of coarse nuts to the dates, if it is still gooey then add more nut mixture after roasting and coarsely grinding them.

5. After adding the nut mixture to dates if you find it is too dry and are not able to make ladoos, them warm up more dates and add to them.

 

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 

Dhaniya Wale Namak Pare (Namak Pare)

Namak Para’s are a simple dry snack made from refined flour or whole wheat flour. They make for a good tea time snack too. Here the flour is combined with salt and spices to form a stiff dough. The dough is then rolled out and cut into diamonds and deep-fried in oil. This is an easy savory recipe to make around festivals like Diwali or Janmashtami where the tradition calls for making some flour-based snacks. One can just make it as a regular tea time snack too.

 

Yesterday when I entered the kitchen, the idea was to make the regular Namak Para.  As I went to the refrigerator to fetch some flour(oh yes my fridge is the storehouse of my flours), my eyes fell on a bunch of fresh coriander leaves, and the idea of adding them to my Namak Para struck me. Therefore the recipe of this Dhaniya wale Namak Pare. Which means Coriander flavoured Namak Paras.
 
In this recipe, I have used a mixture of Multigrain flour(storebought) and Refined flour. 
 
While you are here please check out my other snack recipes like Semolina Cheese balls, Thattai/Nipattu, Ratlami Sev, Masala Wheatflour Papdis, Moong Dal Kachori, and more…
 
Here is the recipe of Dhaniya wale Namak Pare-
 
 PREP TIME: 15                                          COOK TIME: 30 MINS
 TOTAL TIME:45Mins                                  COURSE:  SNACK
 CUISINE:  INDIAN                                      SERVINGS: 4 CUPS
 AUTHOR: Rajni Ram
 
 

 

 
 
    Ingredients:
    Refined flour/ Maida 1 cup
    Multigrain flour or Whole wheat flour 1 cup
    Semolina/Suji(fine) 4 bsp
    Carrom seeds 1 tsp
    Salt as required
    Cumin seeds/Jeera 1 tsp
    Fresh coriander leaves 1/2 bunch (washed and chopped)
    Green chili 1 chopped
    Ghee 11/4 tbsp ghee
    Oil for deep frying
 
    Directions:
 In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough. Let the dough rest for 15 minutes. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown. It is difficult to retain the green color of the coriander as the flour has to cook through thoroughly, but the flavour and aroma of the coriander are retained and this is a flavour max recipe. The Coriander flavoured Nmak Para is ready.
 
STEPWISE RECIPE FOLLOWS:
1. In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible.
 

 

 
2. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour.
 

 

 
3. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). Let the dough rest for 15 mins.

 

 
4. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati.

 

 
5. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. 
 

 

6. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown.
 
 

 

 
NOTES:
1. Use as much coriander paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough.
2. In case you wish to make the regular Namak Paras then instead of making the dough using the coriander paste, just use water to make the dough, the remaining ingredients and proportions will remain the same.
3. Using Mint/Pudina for this recipe may not work as the Pudina paste changes colour on blending to a paste and may change further on frying.
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Ratlami Sev

Usually every Diwali I make the usual Omapodi( sev) , Tenkozhal and Ribbon Pakoda. This time I have tried something different. This is called the Ratlami Sev and though we get it at the sweet shops and some brands also market it, I have never tried making it at home. The credit to this recipe goes to @indiankhana.net , where I found this while browsing for something new.

This is a simple recipe( oh yes, I mostly pick simple, as that’s what we all want). Very similar to the Kara Sev of South India, but different in taste because of the masalas used and the Ratlami Sev  does not have rice flour, while the Kara Sev does.

This savory gets its name from a place in Madhya Pradesh, India, called Ratlam,  where it is famous. As I mentioned it is a quick recipe and difficult to resist  munching.

While you are here checkout my other Diwali Sweet and Savoury recipes like Maa Ladoo, Thattai, Gajar Halwa Barfi, Masala wheat flour Papdis, Baked Samosa pie, and more…

Here is the recipe of Ratlami Sev

 PREP TIME: 15                                          COOK TIME: 15 MINS
 TOTAL TIME:30Mins                                  COURSE:  SNACK
 CUISINE:  INDIAN                                      SERVINGS: 2 CUPS
 AUTHOR: Rajni Ram

 

 

 

    Ingredients:

    Besan/ chickpea flour 1 cup

    Cooking Soda 1 pinch

    Hot oil 3 tbsp

    Salt as required

    Red chilli powder 3/4 to 1 tsp depending on taste 

    Turmeric powder 1/2 tsp

    Clove powder 1/4 tsp

    Fennel powder 1/4 tsp

    Pepper powder 1/4 tsp

   Ginger powder 1/4tsp

   Black salt 1/4 tsp

   Cinnamon powder 1/4 tsp

   Ajwain powder 1/4 tsp

   Roasted Cumin powder 1/2 tsp

   Asafoetida 1/2 tsp

   Dry ginger powder 1/4 tsp

   Lemon juice 2 tsp

   Oil for deep frying

 

Directions:

In a mixing bowl take the Besan/ Chickpea flour. To it add Salt, red chilli powder, turmeric powder and all the other powders like clove, fennel, cinnamon, Ajwain/ carrot seeds, black salt and asafoetida , cooking soda,and 2 tsp of lemon juice. To this add 3 tbsp of hot oil and mix nicely with a spoon( as the oil will be hot), when it turns warm mix nicely with your fingers to form a crumbly mixture. Now adding water 1 tbsp at a time make a soft but stiff dough. Heat oil in a Karahi for deep frying. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The spicy and flavorful Ratlami Sev is ready. 

I have combined the Cinnamon Powder, pepper powder, Roasted cumin powder, dry ginger powder, fennel powder, clove powder, Ajwain powder, and black salt, in the given measures and made it as a single powder, and am calling it the Ratlami spice mix. 

Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe. 

STEPWISE RECIPE FOLLOWS:

1. In a mixing bowl take the Besan/ Chickpea flour. To it add salt, red chilli powder, turmeric powder, and Ratlami spice mix( refer paragraph above). Also, add the asafoetida, Cooking soda, and 2 tsp lemon juice. (I forgot to add salt in the beginning and have added towards the end as you will see in one of the pictures).

 

2. Now heat 3 tbsp oil in a Kadai ( heat it well, but don’t turn it smoky) and pour it into the Besan and spice mixture. Using a spoon combine well(do not use your hand now as the oil is hot).

 

3. After it turns a little warm, using your fingers nicely mix the mixture until it turns crumbly. Now adding water one tablespoon at a time start combining it to form a soft but stiff dough. We want a dough that is easy to squeeze through, but also stiff enough to retain shape. I used about 3 tbsp water to make my dough. 

 

4. Heat oil for deep frying on medium-high. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The tasty and spicy Ratlami Sev is ready.

 

NOTES:

1. Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe. 

2. I used 3 tbsp water, one can use more as required as different qualities of Besan absorb water differently.

3. Take care not to use your fingers as soon as you pour hot oil in the mix. Let it become warm and then use your fingers to combine.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

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Dum Aloo Ajwaini (One Pot)

Dum Aloo Ajwaini is a recipe that is a little different from the regular Dum Aloo, because of a “magical masala paste’ I add just before turning off the flame and that masala is what makes this a flavour blast dish, that goes very well with Pulav, plain rice and all types of flatbreads.

 
I spotted this recipe in a flights inhouse magazine many many years ago and I have always made it this way ever since, with small creative bursts from time to time. 
I have also adapted this recipe to the one-pot style. The only time-consuming factor is scraping the peels of the baby potatoes. Don’t worry though, you can easily make the same with regular potatoes, by dicing them to cubes. The one-pot style also helps in better absorption of the masalas by the potatoes than pan cooking, hence for this particular recipe, I always follow the one-pot style. 
 
While you are here please check out other Subji/curry recipes of mine like- Mava Paneer Curry, Roasted Eggplant 2 ways, Creamy Palak in coconut milk, Stuffed Karela/Bittergourd, Mushroom Do Pyaaza, Palak Paneer, and more…
 
Here is the recipe of Dum Aloo Ajwaini for you-
 
  PREP TIME: 15                                          COOK TIME: 15 MINS
 TOTAL TIME:30Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram

 

 
 
 
 

 

 
 
    Ingredients for the gravy:
 
    Baby Potatoes 250 gms jackets peeled(refer note 1)
    Onion 1 large chopped finely
    Tomato Puree 1 cup
    Ginger garlic paste 1 tsp
    Salt as required
    Red chilli powder(regular) 1 tsp 
    Red chilli powder Kashmiri 1/2 tsp
    Coriander powder 1 tsp
    Fennel Powder 1 tsp
    Garam Masala Powder 1/2 tsp
    Oil for tempering the masalas 1 tbsp
    To be ground to a paste:
    Fresh coriander leaves 1/2 a bunch
    Ajwain/Carrom seeds 1/2 tsp
    Cashew nuts 5 to 6
    Curd 1/2 a cup
 
Directions:
In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. We don’t want overcooked potatoes, so take care to switch off on time(refer notes).
While the pressure releases lets grind the “magic masala”????.
Put all ingredients mentioned under ‘to be ground to a paste’, except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. When the pressure from the cooker releases, open the cooker pour this paste in, switch on the flame on low and cook for 3 minutes, stirring in the masala paste nicely, such that it gets evenly mixed in the gravy. Add the garam masala and put off the flame. The spicy, tangy and flavourful Ajwaini Dum Aloo is ready.
 
Serving Suggestion: with Rotis, Paratha, Kulcha, Pulav, vegetable rice or with plain rice.
 
STEPWISE RECIPE FOLLOWS:
 
1. In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. 
 

 

2.When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. 
 
 
3. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. 
 

 

 
4.  Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. 
 

 

 
5. Put all ingredients mentioned under ‘to be ground to a paste’, except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. 
 
 

 

6. Pour this paste into the cooker once the pressure releases, switch on the flame on low, and let it simmer for just 3 minutes. Stir nicely, so that the masala gets mixed wit the gravy.
 

 

 
7. Finally, add the garam masala powder and put off the flame. The Dum Aloo Ajwaini si ready to serve.
 

 

 
NOTES:
1. If one feels peeling the baby Potatoes is cumbersome the big ones also can be used after dicing them to bigger cubes.
2. If using the big potatoes switch off the flame exactly in 3 whistles, as they cook faster.
3. Mint leaves can also be used in place of coriander leaves, but reduce the quantity as they are more pungent compared to coriander leaves.
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 
 
 
 
 
 
 

Ven Pongal (Moong Dal Kichdi)

This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don’t use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more…

Here is the recipe for Ven Pongal for you-

 PREP TIME: 10 MINS                                     COOK TIME: 25Mins
 TOTAL TIME:35Mins                                        COURSE:  MAIN
 CUISINE:  SOUTH INDIAN                              SERVINGS: 5
 AUTHOR: Rajni Ram

   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.

 

Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.

 

STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 

 

2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

 

3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.

 

4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 

 

 

5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 

 

NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

   

Tomato Rice/Tamatar Pulav

Tomato Rice is a very simple recipe and I love making it just for this reason. It is a quick fix in many ways. Whether I have to head out in a hurry or have to fix a lunchbox in a short time, this dish is always my option. This dish also necessarily does not need a side dish to go with it. Any stir fry will do, or just by itself, it is great too. This dish has all the goodness of tomatoes, so it is rich in vitamin C, in lycopene that is good for the skin, a decent amount of fibre.

I keep my tomato rice very simple, subtly flavoured with the minimum of spices. In this dish, I don’t use any pungent spice like cloves, cardamom, cinnamon, or even onion, garlic, or ginger. I just let the Tomatoes do all the talking????and the flavor is always bang on. The most concession I can make is adding fresh green peas to the rice. I don’t puree my tomatoes too, I love to keep it rustic.

While you are here do check out my other rice varieties like Lemon Rice, Coriander rice, Lobia pulav, Masala rice, Flavoured rice, Coconut rice,  and more…

Here is the recipe for Tomato Rice for you–

 PREP TIME: 10 Mins                                COOK TIME: 20Mins
 TOTAL TIME:30Mins                                 COURSE:  MAIN
 CUISINE:  SOUTH INDIAN                       SERVINGS: 5
 AUTHOR: Rajni Ram

 

   Ingredients:

   Tomatoes 4 big chopped fine chopped finely

   Rice 1 cup pre-cooked and cooled

   Cashewnuts a few

   Green chillies 2 slit lengthwise

   Curry leaves a few

   Dry red chillies 2 broken

   Chana dal(yellow gram) 1/2 tbsp

   Urad dal 1/2 tbsp

   Mustard 1 tsp

   Turmeric powder 1/2 tsp

   Salt as required

   Red chilli powder 1 tsp(add more for more spice

   Coriander powder 2 tsp

   Oil for sauteeing

 

Directions:

Cook 1 cup rice, spread it on a plate to cool, and drizzle some oil over it so that the grains do not stick. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown. To this add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice. Check for salt and spice and adjust if required. Put off the flame and add the fried Cashews. The yummy and tangy Tomato rice is ready.

 

Serving Suggestions: With any stir fry vegetable or Potato roast, Sepankazhangu(Colaccasia)roast, or just by itself.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook 1 cup rice, spread it on a plate to cool and drizzle some oil over it so that the grains do not stick.

2. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown.

 

 

3. Now add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. 

 

 

4. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released.

 

5. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice.

 

 

NOTES:

1. One can use Basmathi rice if they prefer. I have used regular raw rice.

2. I have kept the rice simple in flavour, if one wants onion and garlic can be added after adding the green chillies and sauteed well before adding the tomatoes.

3. Along with regular chilli powder, Kashmiri chilli powder can also be used for colour. I have used 1tsp regular red chilli powder and half teaspoon Kashmiri powder.  

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Aloo Methi Paratha

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more…

 

Here is the recipe for Aloo Methi Paratha for you-

  PREP TIME: 20                                      COOK TIME: 30Mins
 TOTAL TIME:50Mins                               COURSE:  BREADS
 CUISINE:  INDIAN                                  SERVINGS: 6
 AUTHOR: Rajni Ram

 

 

 

 

 

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

 

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

 

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

 

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

 

Serving suggestions– as it is filled with a proper subji it actually doesn’t need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

 

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

 

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

 

6. Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing.
 
 

 

7. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. 
 

 

8. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing.
 

 

 

 
NOTES:
 
1. One can try the paratha using Kasoori Methi, but I have not tested this method, as I have mentioned above, it might not give the right texture and flavor.
2. Some potatoes absorb a lot of water while cooking, therefore choose ones that cook a little dry. Alternately don’t overcook the potatoes. Cook them adequately and grate them through. I don’t mind a few potato lumps in between, so I don’t process them so much.
3. I don’t use garlic or onions in this recipe and so cannot tell how the taste will be.
 
 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.