Black chickpea gravy (चना झोर)

January 22, 2019March 17, 2019 1 Comment

“A mother gives you a life ,
A mother in law gives you her life.”

Although I could never cook like my beloved mother in law, this recipe is just an attempt to reincarnate her magical culinary skill. Her household was always filled with delectable cuisine and I was each time dazzled by her simple yet tasteful cooking. This चना झोर recipe in particular was always in demand by the family and friends. I hope I do justice to ma’s most in demand vegetarian dish and this would be the best way to honour the dear lady who is still in our lives. It is a curry recipe made with black gram along with few other regular Indian spices. Black chana is full of nutrients value and this झोर ( gravy) is enjoyed especially during winters along with plain steam rice.

Ingredients:

Black gram : 200gms (soaked for at least 7 to 8 hours or overnight)

Onion :2 thinly diced

Bay leaf :2 to 3

Methi Dana :½ tsp

Turmeric powder :1 tsp

Salt :as per taste

Oil : 4 tsp

For grinding

Tomato : 2

Garlic : 6 pod

Ginger :2 inches

Cumin Seed (जीरा) :1 tsp

Coriander seed (धनिया):1 tsp

Peppercorn :10 to 12

Red chilli :6 to 7

Green cardamom :2

Black cardamom :1

Cinnamon Stick (दालचीनी) :1

Step 1:

Keep aside tomatoes along with whole masala.

Step 2:

Grind it all together into a smooth paste

Step 3:

Coarsely grind the black gram with a little water into it.

Step 4:

Keep aside 3 to 4 tsp of whole kala chana.

Step 5:

Heat oil in pan. Add methi Dana and let it crackle and then put bay leaf and onion. Saute it until onion turns golden brown.

Step 6:

Next add the grinded masala paste along with turmeric powder, red chilli powder and salt. Fry the masala till the oil leaves the side of the pan.

Step 7:

Now put the chana paste along with the whole black gram. Saute it on low flame stirring it continuously .

Step 8:

Fry it until the masala and the chana paste comes together and oil leaves the side of the pan.

Step 9:

Saute it till the raw aroma of the masala goes away. Now add two to three glass of water. Let it come to a boil and then lower the flame and let it simmer for almost ten minutes.

Step 10:

Once the jhor or gravy reaches the desired consistency, add the slit green chillies and coriander leaves. One can also top it with a tsp of pure ghee.

Step 11:

Serve it hot along with plain steam rice.

Tip:

The chana mash may stick to the pan. It is hence suggested to saute it on low medium flame stirring continuously. The secret to a perfect झोर (gravy) is the perfect frying of the chana paste.

Gobi Mussallam

November 25, 2018November 25, 2018 Nandini Bhushan2 Comments

Gobi Musallam ( Baked Whole Cauliflower in creamy sauce )

Cauliflower or Gobi is a very popular north Indian vegetable and is often combined with other veggies to get a perfect curry. Here I have tried to give this humble veggie a little gourmet treatment by cooking it in a Mussallam style. The cauliflower head is blanched, fried and drenched in the creamy makhni style gravy. It is a great party fare relished by family and friend. I am sure that the Gobi mussallam recipe will win hearts of even the most fussy eaters around. Do try it yourself to experience it’s exotic flavour and distinctive combinations of flavours .

Ingredients:

Gobi: 1 Whole Gobi

Onion: 1 large

Tomatoes :3

Garlic :7 to 8 clove

Kaju : 25 Grams

Raisin: 8 to 10

Red chilli powder :2 tsp

Turmeric :1 Tsp

Salt as per taste

Kasauri methi: 1 Tsp

Cream :2 tsp

Oil as per requirement.

Step by step recipe:

Step 1:

Blanch the cauliflower along with a pinch of turmeric and salt

Step 2:

Take it out and put it in the strainer till the extra water dries up .

Step 3:

Add oil in the pan and gently place the cauliflower head and fry it lightly till the colour changes.

Step 4:

Now gently place in the baking dish

Step 5:

Place another pan on the flame. Add a cup of water and put the sliced onion, tomatoes, garlic,cashew nuts and rasins and let it boil till the onion becomes soft.Once done strain out the extra water and grind it all together into a smooth paste

Step 6:

Heat oil in the pan. Add the grinded masala along with a pinch of haldi, red chilli powder and salt and saute it till the masala is done. Now add kasauri methi along with cream and switch off the flame

Step 7:

Pour the gravy over the fried cauliflower. You can keep the consistency of the gravy as per your requirement.

Step 8:

Preheat the oven at 180 degree Celsius and bake the gobi mussallam for almost,30 minutes or until the cauliflower is done. Garnish it with cream and coriander.

Tip:

One can keep the texture creamy by adding half a cup of milk in the in a makhni gravy.

Potato PinWheel ( Aloo Nimki)

October 20, 2018 Nandini Bhushan2 Comments

Nimki is a light refreshing nibbles that is highly popular in Bihar. Since the dough is the same as nimki but is stuffed with potato, we call it aloo nimki. Aloo nimki is a new spin to the traditional Indian samosa. In fact when I get bored of making samosas, aloo nimki pops up in the menu as it is perfect for anyone’s taste. It is a mouth-watering snack where the potato stuffing is rolled in a maida dough and shaped like a pinwheel. The kids in particular relish it more because of its crisp texture and interesting shape . It is enjoyed best with red or green chutney.

Ingredients :

For Stuffing

Potato : 5 Nos.
Onion : 1 small thinly diced
Ginger paste: 1 tsp
Coriander powder: 1 tsp
Turmeric powder : ½ tsp
Red chilli powder: 1 tsp
Garam masala powder: 1 tsp
Aamchur powder: 1 tsp
Oil: For deep frying
Salt: As per taste

For the dough

Maida: 300 GM’s
Oil: 3 tsp
Salt: 1 tsp
Ajwain: ½ tsp

Step by step instructions with photos

Step 1:

Boil potatoes and peel them.

Step 2:

Mash them coarsely

Step 3:

Add oil into kadai . Once hot put the diced onion and saute it till the color changes. Add Ginger along with the rest of the masala .

Step 4:

Saute the masala and then add the mashed potatoes.

Step 5:

Saute it on high flame for couple of minutes till the potatoes and the masala blends together. Switch off the flame and sprinkle chopped coriander leaves over the mixture.

Step 6:

Spread the stuffing in a flat dish and let it be cool.

Step 7:

In a shallow vessel knead a tight dough along with salt, oil and Ajwain.

Step 8:

Cover the dough and let it rest for at least ten minutes.

Step 9:

Divide the dough into equal size balls. Flat the balls using the rolling pins and make large rotis. Use oil so that that the dough doesn’t stick to the rolling pin.

Step 10:

Divide the stuffing into equal parts. Now spread the potato mixture evenly over the roti.

Step 10:

Now place the another disc over the stuffing and repeat the process of evenly spreading of the mixture

Step 11:

Gently roll the disc starting from one end.

Step 12:

Once done with rolling keep it aside.

Step 13:

Take a sharp knife and cut the roll horizontally.

Step 14:

Each slice will be in a shape of a pinwheel.

Step 15:

Heat oil in a pan and deep fry the nimki on medium flame turning occasionally .

Serving

Take them out in an absorbent paper once it is golden and crisp. Serve it hot with chutney or sauce of your choice

=============

Tip:

Try to prepare the stuffing in advance and allow them to come to the room temperature. This will enable the pinwheel to retain its shape.

Italy in a pocket (Paneer Tikka stuffed with plum and Italian herbs)

September 27, 2018October 20, 2018 Nandini BhushanLeave a comment

Paneer Tikka stuffed with plum and Italian herbs

Paneer Tikka is one of the most amazing delicacy in the Indian vegetarian platter. I personally enjoy paneer tikka and thought of combining two of my favourite cuisine —– Indian and Italian to create something new and innovative. And the result was a joyful fusion of vibrant red— coloured paneer tikka stuffed with Italian green basil, olive, oregano, cheese along with plum. Once these flavour amalgamates with each other, it results in fusion food that combines the best elements of different culinary traditions. Italians like lndians prefer to use fresh and flavourful ingredients that elevates the taste of the food. Since I have personally tried it, I assure my blog readers that the aroma and flavour of paneer tikka stuffed with plum and Italian herbs will definitely bring joy to your family and friend. Feel free to make your own choice of stuffing that suits your palate.

Ingredients

Paneer(cottage cheese) 250 gms
Hung curd 150 gms
Ginger paste 1tsp
Garlic paste 1tsp
Red chilli powder 1tsp
Kasauri methi 1tsp
Turmeric powder a pinch
Kashmiri red chilli powder 2 tsp
Salt as per taste
Oil 2 tsp
Chaat masala 1 Tsp
Garam masala powder ¼ Tsp
For the stuffing
Plum ½ thinly diced
Cheese 4 tsp grated
Olive 2 diced
Chilli flakes 1 Tsp
Oregano ½ Tsp
Basil leaves 3 to 4

Step 1:

Cut paneer into cubes with 2 inch thickness.slit it horizontally almost making it like a pocket so that it ca be stuffed to perfection.

Step 2

Combine together plum,olive,basil,cheese,oregano along with chilli flakes.

Step 3

Place the Italian flavoured mixture in the slit or pocket of the paneer slice. Keep it aside.

Step 4

In a separate bowl whisk together hung curd along with oil and rest of the masala.

Step 5

coat the stuffed paneer cubes with the marinade. Keep it aside and let it marinate for at least an hour.

Step 6

Preheat the airfryer at 200 degree Celsius. Arrange the paneer cubes and brush it with oil or butter

Step 7

Air fry for almost 10 to 12 minutes or till done.

Step 8

Serve it with chutney or sauce of your choice

Tip :

Use firm paneer and not crumbly for the perfect paneer pocket

Dahi Kebab ( Hung Curd Kebab)

August 25, 2018 Nandini Bhushan1 Comment

Dahi kebab is a very classic, healthy and protein rich Awadhi recipe that is made from hung curd along with few spices and seasoned with fresh herbs. In-fact when I first heard about dahi kebab, it was unimaginable for me to even think of a kebab made out of curd since it it so difficult to hold it together . But once I came to know the secret behind it I enjoyed making it myself. Curd or dahi is highly popular throughout south Asian countries like Pakistan,Bangladesh and India. But I believe that we Indians have a special love for dahi and we could have it any form. It is indeed an integral part of our culinary culture.
Dahi kebab is one such curd dish which could be served both as an appetizer and main course. It is crispy from outside and creamy and melting from inside with soft and subtle flavour of spices. There are different variations of making dahi kebab. Enjoy my take on this classic recipe.

Ingredients:

Curd : 700 gm
Ginger :1 Tsp grated
Green chilli : 3 finely sliced
Capsicum : 1 finely chopped
Cheese :100 gm grated
Sugar: 1 Tsp
Garam masala powder :1 Tsp
Salt : as per taste
Bread crumbs:
Besan :4 tsp ( Dry Roast besan in low flame till it becomes golden brown and aromatic)

Follow the steps for the perfect result:

Step 1: Tie the fresh curd in a muslin cloth

Step2: Hang it overnight so that the water completely drains out.

Step 3: Your hung curd with creamy consistency is done

Step 4: Mix the curd with green chillies, capsicum, Ginger, sugar, cheese,roasted gram flour, finely chopped coriander leaves, garam masala powder and salt. Be a little cautious while putting salt since cheese already has salt in it.

Step 5 : Mix it all together and put it into the fridge till you proceed.

Step 6 : Now apply water or oil in your palm and make tikkis out of the curd mixture. Since the texture of the mixture is very soft and creamy, one needs to delicately handle it.

Step 7 : Next coat the kebab with the bread crumbs.

Step 8 : Heat oil in the pan and shallow fry the kebab one by one on medium flame. Turn over the dahi kebabs once you get a nice golden crust on the top.

Step 9 : Your dahi kebab is ready to be served. Enjoy the appetizing dahi kebab with any chutney or sauce of your choice.

Tip: Sugar enhances the tangy flavour of dahi kebab with a pinch of sweetness.

Baked Palak Paneer

July 26, 2018July 30, 2018 Nandini Bhushan2 Comments

Baked Palak Paneer is one of the most popular vegetarian dish in the Indian menu. spinach is loaded with antioxidants and nutrients and is considered to be very healthy. While paneer is an excellent source of protein and calcium. I think at such Baked Palak Paneer is not only a power house of nutrients but also a delightful blend of flavour and texture. After so many years of cooking, I have realised that a little twist to the traditional recipe gives a totally new dimension to the conventional food. It eventually becomes not only a culinary delight but at the same time visual treat too. hope my blog reader likes my new variation of Baked Palak Paneer recipe of spiced spinach puree layered with paneer and topped with mozzarella cheese. It is best served with roti of your choice.
Enjoy it straight from the oven.

Ingredients :

For the spinach layer

Spinach 1kg
Blanch it along with green chilli and make a puree out of it
Onion 1 chopped
Ginger paste 1tsp
Garlic paste 1tsp
butter 2 tsp
Salt to taste

For the Paneer layer

Paneer 200gms cut into cubes
Onion 2finely chopped
Ginger paste 1tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Sugar ¼ tsp
Veniger 1 tsp
Garam masala powder 1 tsp
Salt to taste
oil 2 tsp
Mozzarella cheese 100gms grated

Follow the steps as mentioned below;

Step 1: Heat butter in oil and add onion into it.Saute it till it is translucent.

Step 2 : Add ginger garlic paste and salt into it and fry till the masala is cooked.

Step 3 : Now put the palak puree into the pan and mix it well. Cook it until the palak blends perfectly with the masala.

Step 4 : Once done keep it aside.

Step 5 : Take another pan and heat the oil. Add onion and fry it till it turns translucent.

Step 6 : Add ginger paste, red chilli powder,haldi powder, salt, sugar and veniger.This will give a nice sweet and tangy flavour to the dish.

Step 7 :Add the paneer cubes and let it cook with the masala till it coats the paneer thoroughly.

Step 8: Next sprinkle the garam masala powder and keep it aside.

Step 9 : Spread the spinach mixture in a shallow baking dish with the helpof a spatula or a spoon. Now spread the paneer over the palak layer.

Step 10 : Top the dish with grated mozzarella cheese and bake it in a preheated oven at 170 degree celcius for fifteen minutes or until the cheese melts.