Todays recipe is based on potatoes which are cooked in the hilly regions of north india. I came across this recipe years ago and since then its been marked as a favourite in my diary. Simple to cook and made in a jiffy. Best eaten with a soft phulka, the aromatic flavours of saunf( fennel seeds) just hit your palatte in a burst of tasty goodness. I have used baby potatoes in this dish as I find they hold their shape well after steaming or boiling.
Potatoes in any form are a favourite all over the world and adapt so well to any cuisine. Be it the american hash browns, french fries , mashed potatoes.. or the swiss pototo rosetti..or our own Indian cuisine. From the delicious aloo ka parantha in the north to poshto aloo made with poppy seeds in the east to pao wada in the west upto the aloo sabzi stuffed in crispy dosas in the south.
Memories of the humble potato ruling my mothers kitchen still linger. Sundays normally meant having fried potato tikkis in the evenings for snacks while door darshan played some old bollywood movies on our black and white tv sets. Of course the tikkis were served with slices of white bread and fresh mint chutney. And most often than not this snack was filling enough not to have anything more for dinner. Only to wait eagerly for the jelly and custard which was a favourite dessert at home. Left over uncooked tikkis were sometimes made into aloo toasters. Sandwiched between two slices of bread buttered on the outside to be toasted manually on the gas stove in a quaint sandwich toaster. This served with tomato ketchup was good to go for breakfast. No one was fussy about carbohyderates or calories..life was fun and happy go lucky…simple pleasures of life were the norm….oh those good old days….
Do try this recipe, team it up with sindhi dal makhni or any of your favourite dal.
Pahadi aloo sabji
250 gms baby potatoes boiled, peeled and halved.
( or normal boiled potatoes, peeled and cubed)
1 tsp cumin seeds
1 tsp saunf ( fennel seeds)
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsps freshly ground saunf powder
2 or 3 dry red chillies broken
1 tbsp chopped ginger
1 tbsp chopped garlic
1 sliced onion
2 tbsp thick tamarind paste
2 tbsp honey
Salt to taste
Chopped corriander leaves
2 tbsps mustard oil
Heat oil in a pan, and add cumin seeds and saunf.
Saute till fragrant.
Add ginger, garlic, dry red chillies and sliced onion
Now add the potatoes and salt
Saute for few mins
Add saunf powder, red chilli powder and turmeric powder
Finally add tamarind paste and honey
Mix well…and serve hot , garnished with chopped corriander leaves and a sprinkle of sesame seeds.
One of the most humble and quick cooking vegetable. Cabbage can also be used raw in salads like coleslaw where purple and white cabbage leaves are mixed with mayonaise and carrots…served cold this is an amazing summer salad. Todays recipe is an amazingly quick sabji, have this with phulkas, and a raita. Based on gujrati cooking, I have added crushed peanuts for added crunch, and besan to absorb the water let out when our cabbage is cooking.
Growing up in Pune, I remember my mom making cabbage in sindhi style, which she always served with pan fried boiled eggs. Then it was not my favourite vegetable. I started loving this humble vegetable after I ate coleslaw at a restaurant, when it was served as a side dish with burgers.
Years later, it has found a niche in my kitchen where it is used in stir fries, soups and yes in my Indian cooking also. True to my love of regional indian cooking, this recipe has a permanant place in my cook book. Do try it.
200 gms finely sliced cabbage
1 finely sliced green paprika
1 boiled, peeled and cubed potato
1 tbsp besan, ( chick pea flour)
1 tsp sugar
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp hing
1 tsp chopped garlic
1 tbsp lime juice
2 tbsps mustard oil
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsps roasted and coarsely crushed peanuts
1 tsp kitchen king or pao bhaji masala
1 sprig curry leaves
Chopped corriander leaves.
Heat oil and add mustard seeds and cumin seeds.
Next add hing, curry leaves and garlic.
Add the cabbage, paprika and saute for a minute.
Add the boiled potato, sugar, lime juice, salt, turmeric, red chilli powder, pao bhaji masala and stir till cabbage lets out water and becomes limp…about 5 mins. Now add the besan and stir.
Lastly mix in peanuts and chopped corriander leaves.
Serve piping hot with chappatis/ phulkas and a raita.
This recipe which is a fusion recipe, combines the tanginess of mustard and the smoothness of coconut milk. East India merges with south India. Mustard is one the most important spice in Bengali cooking, whole mustard seeds, or paste of mustard seeds are happily incorporated into daily cooking, used liberally to coat fish and wrapped in banana leaves and steamed. I have also used Panch phoran to temper this dish, panch phoran is a combination of 5 spices, mustard seeds, onion seeds or kalonji as they are called in hindi, cumin seeds, fenugreek seeds, and fennel seeds are mixed together and used whole to temper the oil in the beginning of the cooking process. The use of mustard oil here imparts a nice nutty flavour. I love using mustard oil , coconut oil or ghee in all my Indian cooking , these oils bring out the true regional flavours of dishes from all over India. The use of coconut milk in this recipe balances out the tartness of mustard and vinegar used.
Paneer, or cottage cheese is so widely used in India, more so in the western, northern and eastern states. We Indians love our paneer in different forms, paneer pakodas, shahi paneer, paneer parathas, paneer bhurji, rosgollas, or kalakhands. Most Indian gatherings or parties will surely have a paneer dish on their menu. I remember, when my mom magically transformed curdled milk into a delectable sabji, just by adding a paste of green chillies and corriander leaves and some garlic. Paneer has been very subtly introduced into the chindian cuisine in place of tofu, paneer chilli fry and paneer manchurian for example. My love for paneer started with a cold paneer sandwich which was served in Greenfields restaurant in main street way back in the seventies when I was a very young girl, this awesome sandwich had thin slices of paneer sprinkled with only salt and pepper, sandwiched between 2 slices of white bread, slathered with mayonnaise and topped with crisp lettuce. Sadly, this restaurant shut its doors long ago. Puneites will surely remember this restaurant fondly.
Do try this recipe, and serve it with chilli oil kulchas, recipe of which i will be sharing here.
2 cups of diced paneer
1/2 cup of green peas.( I have used frozen peas)
1 big onion, finely chopped
4 green chillies ,finely chopped
5 cloves of garlic. roughly chopped
1 inch piece of ginger, sliced
3/4 tbsp mustard seeds
2 tbsps vinegar
2 + 2 tbsps mustard oil
1/2 cup thick coconut milk
1/4 tsp turmeric powder
1 tsp paanch phoran
salt to taste
1/4 tsp sugar
PANCH PHORAN..( 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp fennel (saunf) seeds, 1/ 2 tsp fenugreek seeds and 1/2 tsp onion seeds.. mix. Use as required.) In this recipe I have used 1 tsp.
1.. Heat 2 tbsps of mustard oil, add the mustard seeds, when the seeds stop crackling, add chopped green chillies, ginger and garlic. saute for a while, shut the gas, and cool this mixture. When it cools down add 2 tbsps of vinegar and grind this mixture to a fine paste. add water if required, keep aside
2. Heat 2 tbsps of mustard oil in a pan, add 1 tsp of paanch phoran and wait till seeds splutter and there is an amazing nutty fragrance in your kitchen, now add chopped onion and saute till light brown, add the paste of green chillies, garlic and ginger. saute for another 5 minutes.
3. Now add the chopped paneer and green peas, season with salt, sugar and turmeric. and add the coconut milk.
4.. Add half a cup of water and cover, cook till a thick gravy is left. about 5 minutes.
serve garnished with grated cheese and chopped corriander leaves.
CHILLI OIL KULCHAS
1 cup flour
100 gms boiled and grated potato
1/4 cup yogurt
1 tbsp chilli oil
1 tsp salt
1 tbsp chilli flakes
1 tsp shah jeera..(caraway seeds)
Mix all the ingredients to form a dough.
Divide into 8 balls and roll out the kulchas.
Roast each kulcha on a hot tava
Finally brush with chilli oil .