Kala Vatana Usal / Kala Vatana Sambar / Dried Black Peas Curry

 
My MIL made this absolutely delicious kala vatana curry when I came home as a newly wed and I must say I was hooked to the nutty fiery taste...from then on I had tried to recreate the same magic but I guess its difficult to match up to the same taste. The key here is the fantastic kala masala which can spice up any gravy!!! I make it a point to make fresh kala or goda masala as it is also called as I love the aroma that the spices give when they are roasted, especially the dry coconut...Hmmm divine!!

This masala is truly versatile....it can be added to masale bhaat, bharli vangi subji and various  curries..its a great thickner. You can make and store the masala in airtight container in the fridge, it will keep for a few weeks.

This curry is basically a Malvani speciality and tastes good with bhakri or malvani vada or even steamed rice. 

Ingredients:

For the kala / goda masala:

250 gm      Dry coconut
500 gm      Coriander Seeds
100 gm      Dagad Phul
50 gm        Tej Patta
25 gm        Jaipatri
250 gm      Cumin Seeds (jeera)
250 gm      Til
50 gm        Chilli Powder (or 6 to 7 dry red chillies)
50 gm        Turmeric Powder (Haldi) Optional
20 gm        Asafoetida(Hing)
20 gm        Cinnamon
20gm         Cloves
10 gm        Pepper
10 gm        Cardomom (Elaichi) Optional

Heat 1Tsp of oil in a kadhai and dry roast all the masala, cool and grind it to a fine powder. Store in airtight container.


For the Curry:

1 cup        Kala Vatana    
1              Onion
1              Tomato
1 tsp         Namak Shamak
1/2 tsp      Haldi
1 tsp         Red chilli powder
2 tsp         Oil
2 tbsp       Goda / Kala Masala
1 tsp         Ginger Garlic paste
Coriander leaves for garnish

Method:

Soak the Kala Vatana overnight or for atleat 7 to 8 hrs. Cook the soaked Vatana in a pressure cooker till almost done. This will take about 4 to 5 whistles on medium flame.

Cut onion and tomato finely. Heat 1 tsp of oil in a pan. Add the onion and tomato and saute till tender. Now grind the onion, tomato and about 1 tbsp of cooked vatana together to a smooth paste.

Heat oil in a pan and add the ginger garlic paste and saute add the ground paste, haldi powder, salt, chilli powder and the Goda Masala. Add 1 cup of water. Now add the vatana and cook covered for 10 mins.

Serve garnished with coriander leaves.

 

Tondlichi bhaji / Tendli ki subji

Now this one is an everyday vegetable and an affordable one at that.... and what more it is easily available all the year round which is a boon for me because my darling son just loves his tondli ki subji!!!

There is nothing fancy about this subji because it tastes just yummy without all the fancy spices and garam masala. So here is my sons favorite no fuss tondlichi sukki bhaji.

Ingredients:

200 gms      Tondli (cut into roundels)
1/2 tsp         Red Chilli Powder
1/4 tsp         Haldi Powder
1/2 tsp         Coriander Powder
1/2 tsp         Jeera
1/2 tsp         Mustard Seeds
1/2 tsp         Namak Shamak
3 tsp            Oil
a pinch of sugar
a pinch of hing

Method:

Wash and cut the tendli into roundels. You can cut them lenghtwise also.

Heat Oil in a kadhai. When hot, add the mustard seeds, and let them splutter, now add the jeera and the hing. Now toss in the tondli. Add the red chilli powder, haldi powder, coriander powder, salt and the sugar. Mix, cover and cook on low heat till done. Do not add water. 

Serve hot garnished with coriander leaves, You can also add grated coconut if you like.

Methi Mutter Malai

I have been cooking up this creamy , mildly spiced subji for a long time now! Little did it strike me to share this amazing recipe with everyone! It was our usual friday dinner ( I have a special meal for friday and saturday evenings as compared a lighter phulka subji meals on weekdays...its time to indulge,considering the upcoming weekend ...a heavy meal and the laziness is affordable with the relaxed weekend off days!)...So back to our dinner, it was methi mutter malai made with whole wheat parathas...and my husband was like..."I didnt see this recipe on your blog so far"...(he s the one following each of my blog recipes..and it so happened one day ,that I posted a fried chicken recipe made the same afternoon,and he asked me, when I made it ,since he didnt get to enjoy some of the fried chicken..)
So, despite this being a quiet an easy recipe , I decided to post my version of it....Any recipe easy or complicated is worth sharing,if its indeed delicious!
So my version of this creamy punjabi recipe, best enjoyed with crisp hot parathas.

Ingredients:
1 Medium Onion sliced
1/2 cup Cashewnuts
2 cloved Garlic
1/2 inch Ginger peeled and chopped
1 small Green chilly
1 Cup boiled Green Peas
1/2 Cup chopped Methi or fenugreek leaves
1 tsp salt
1 tsp Sugar
1/2 tsp Cumin or jeera
1 tbsp ghee or oil
+1 tsp oil for frying onions
1 tbsp cream
1/2 Cup Milk
Chopped coriander for garnish

In a microwave safe bowl,mix sliced onions,ginger,garlic,green chillies and cashewnuts and 1 tsp oil and microwave on high for 1-2 mins,till onions turn translucent but do not brown.
Cool and grind to a fine paste,using little water or milk if needed.

Heat ghee or oil in a non stick kadhai and add jeera or cumin seeds. Once they crackle,add the ground paste and saute on low heat till oil seperates.

In another pan,drizzle little oil and saute the chopped methi leaves for 1-2 mins.This step ensures that the slight bitterness of methi does not overpower the gravy.

Add this to the sauted paste and mix.
Add boiled peas,salt and sugar and mix. Add milk and lower the flame and stir gently.

Let the gravy simmer. Finally add cream and stir.

Transfer in serving bowl and garnish with chopped coriander.

Serve with hot parathas or naans.

 

Mixed Vegetable Patiala Style

Light winter chills are already here!! And so are a bunch or fresh winter vegetables! Be it the green crunchy peas or fresh tender french beans...even cauliflowers,which otherwise are available round the year , have a special freshness to them! I remember those small , little yelloish cauliflower bunch that comes in the market , especially during winters. I get them straight from farm and possibly organically grown at those little fields in the neighbourhood.
But some of the veggies do not make an interesting subji...a french bean subji reminds me of  my tiffin nightmares....But I love french beans in my chinese meals and also in mixed vegetable subji and kormas and pulaos!
So, a delicious creamy Mixed vegetable patiala layered by fried papads make a delicious subji to go with your rotis or parathas!
The recipe might be slightly different from the original one , but its close to what i had at a restaurant , where it was served in fried papad layers.

Ingredients:
1 large Onion sliced
8-10 Cashewnuts
1/2 Cup Green Peas ,shelled
1/2 Cup Chopped Cauliflower florets
1/2 Cup Chopped French beans
11/2 tsp Red Chilly Powder
1/2 tsp Turmeric
1 tsp Garam Masala
1/2 Tsp Jeera or Cumin Seeds
1 tsp Namak Shamak
1 tsp Sugar
2-3 tbsp Milk
1 tbsp Cream
1-2 tbsp Oil
2-3 Fried Urad Papads
1/2 Cup Grated Paneer
Chopped Coriander for Garnish

Boil 2-3 cups water in a vessel and add sliced onion and cashewnuts.
Let the onions cook till translucent and cashewnuts swollen a bit and floating.
Drain and cool. Grind it in a mixie to a fine paste.

Blanch the chopped cauliflower,french beans,green peas in hot water and keep aside.
 Heat oil in a kadhai and add cumin seeds to splitter.
Now add the onion and cashewnut paste and saute on low to medium flame , frying with a spoon to avoid sticking to the bottom. Keep frying till it forms a lumph and leaves out oil.
Now make a paste of red chilly powder,turmeric and garam masala with some water and add to the kadhai.

Saute for 1-2 mins and add the blanched vegetables and mix well.
Add the milk and stir.

Season with salt,sugar and cook for 3 mins.

Add half the grated paneer and chopped coriander and mix.
Finally add cream and put off the flame.

In a serving bowl, place a fried papad at the base and top it with the prepared vegetable.
Now put another papad over it and again top with a layer of gravy.

Finally add grated paneer over the top and garnish with chopped coriander.
Serve with hot parathas,naans or rotis.

Serve an entire layer from bottom to top to include the papad . The combination tastes yumm.
And serve immediately after layering,else the papad might get too soggy.

 

Karele ki Subji (Karlyachi bhaji)

When one says karela the reaction we get is "yuck". The same applies to my son and hubby. When ever I cook karela the other question is always "What is my other option?" But I believe that you must always have food in balance, that is if you are having sweets or spicy or tangy you should have a little bitterness too... 
Anyway you value your sweets more after having karela!!!!!
Buts jokes apart the humble karela is packed with goodness. Its good for controlling sugar levels and is an excellent blood purifier plus it is good for hypertension and has cancer fighting properties.
I have seen people gulping karela juice outside the parks....I can never do that. Subji is anytime preferred...
I have tried to cook this subji like my mom used to. Also she used to cook it in iron kadhai so as to add an dose to iron to it. Ya, the color of the subji appears blackish when cooked in iron vessel but I personally feel it enhances the taste and ofcourse the iron boost is welcomed by an anemic person like me.


Ingredients:

4 to 5              Karela
1                    Onion
7 to 8              Garlic Cloves
a small piece    Jaggery
a pinch            Hing (asafeotida)
1/2 tsp            Rai
1/2 tsp            Jeera
1 1/2 tsp         Dhania powder
1/2 tsp            Haldi
1 tsp              Red chilli powder
1/2 tsp           Namak Shamak
3 tsp              Oil

Method:

Cut the Karela lengthwise and scoop out the seeds. Slice them semicircle like. Add 1 tsp of salt and mix. Leave it to rest for atleast 1/2 an hour. Now lightly mash the karela with your hand. It will leave water and with it some of the bitterness. Drain the water. You can wash the karela under running water to further reduce the bitterness or just use it as it is. Personally I prefer to use it as it is to retain all the minerals and vitamins which gets washed off.

Finely chop the garlic and cut the onion lengthwise.

Heat oil in a pan and add the rai when they sputter add the cumin (jeera) and the hing.

Now toss in the garlic, when they turn golden add the onions and fry. Put in the karela and saute.

Add the haldi. chilli powder, dhania powder, salt, jaggery. Cover and cook on a low flame till done. Uncover and cook for 10 mins till the karela becomes a little crisp.

You can add a little grated coconut if you like to reduce the bitterness further.

Methi Palak Ka Saag/Methi Malai Palak

A fusion of one of my favourite veggie-Palak , and one not so favourite one (and my husbands favourite)-Methi.I must agree they say ,opposites attract!! Me and my husband have very few food items in the overlapping zone!! Yet we manage to find a way out adjusting to each others cullinary choices and palates!
So I decided to add just one more subji to the very desserted overlapping zone of our mutual food choices! And should I say , it turned out to be yummy!! A perfect blend of a Spinach, that balanced the strong flavours of Fenugreek or Methi , and brought together in the creaminess extended by yogurt and cream, and mildly seasoned with Indian spices!! And relished with a buttered Makai Ki Roti!!

Ingredients:

1 Bunch Spinach ,cleaned ,washed and picked.
1/2 Cup Cleaned ,picked ,washed Methi leaves
1/2 Cup Diced Paneer
1 Small Onion finely chopped
2 Cloves Garlic chopped
2 tbsp Yogurt
1/2 Cup Cream
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Cumin seeds
1 Slit Green Chilly
3/4 tsp Namak Shamak
1/2 tsp Sugar
4 tsp Oil

Heat 1 tsp oil ,add a pinch of cumin and add the spinach and methi leaves. Mix , add a pinch of salt and let it cook ,covered,for 1-2 min.

Drain the excess water (do not discard,add it to the subji later) and transfer the cooked methi and spinach on a chopping board and finely chop them.

Heat 2 tsp oil in a kadhai and add cumin seeds.Once they crackle ,add garlic, and onion.
Once the onion is translucent , add the chopped spinach and methi.
Mix together and add slit green chilly and saute for 1 min.

Now ,lower the flame and add yogurt and mix.
Add turmeric,garam masala,salt and sugar.Add the drained water from the cooked spinach and methi,earlier.
Mix and cook for another 2 mins.
Now add the cream and paneer and mix.
Simmer on low flame for 1 min.
Transfer in a serving bowl and serve with Makai Ki Roti and butter

 

Rushichi Bhaji

This bhaji is prepared on the second day of Ganapati. The second day is called "Rushi Panchami" and hence the name.This has some similarities to the Avial but most of the vegetable are different. Also Imli and corn are the key ingredient here. Very easy to prepare if you have all the veggies and with no masala, just the green chillies.

Ingredients:

1 whole         Corn Cob (the white one is preferable)
3                   Alu or Arbi leaves with stems (the green stemmed ones)
a bunch         Red Chard (lal maath) with stems
1                   Gilka
1                   Shirala (Ridge Gourd)
1 cup             Peanuts
1 cup             Pumpkin
6 to 7             Bhindi (Navdhari or pavsali bhindi)
1 cup             Scraped Coconut
1/2 cup          Tamarind Pulp
1 tsp              Jeera
3 tsp              Oil or Ghee
7 to 8             Green Chillies
2 tsp              Namak Shamak
a small piece   Jaggery

Method:

Soak the peanuts in water for 1/2 an hour.
 
Cut the gilka, shirala, bhindi and pumpkin in big pieces.

Grind the coconut and green chillies into a fine paste.

Chop the red chard and alu leaves fine. Cut the corn into rounds.






Pressure cook the corn and peanuts till tender.

Heat Oil or ghee in a pressure pan and add the jeera. When the jeera sputters add the gilka, shirala, bhindi, pumpkin, red chard and alu leaves and mix. Toss in the cooked corn and peanuts and add the coconut paste, salt and jaggery. Mix gently and pressure cook. Take 2 whistles only or the vegetables will overcook.

Serve hot with rotis or phulkas or rice. 

Several other vegetables like drumsticks, suran, yam, potatoes can be added. Just try to avoid the methi or shepu which overpowers the flavors of the other subjis.