SARSON(MUSTARD) PANEER AND PEAS WITH CHILLI OIL KULCHA

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, cum20171125_10462320171126_151055in 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 mayonn20171125_144846aise 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.

INGREDIENTS

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.

METHOD

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

Ingredients

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)

METHOD

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 .

 

 

 

Coconut Dal

The indian comfort food which we all have grown up with is Dal and chawal, right from  the time when we are babies, we are fed dal and khicadi, wholesome food and protein packed. Dal or lentils, as it is known in the west is a must at almost every meal in India. It is the source of protein for most vegetarians. There being a vast variety of lentils, each having a different texture after being cooked , gives options to the home makers in giving a varied menu to her family,. Of course each region or for that matter home, will surely have their own favourite dal. The south indians, love their sambhars and rasams both made of Tur dal or split pigeon peas, but having a different texture, while a sambhar is thick , rasams are like a thin spicy broth. The north Indians love the whole moong dal , which is cooked to a creamy thick consistency and  served in the Gurudwara at langars, which is a community kitchen where meals are served free of charge.And so on, the ways of cooking the humble lentils differ from state to state, in some parts of India, dal is cooked on a charcoal flame or sigris, for a few hours gently simmering away to give a beautiful aromatic and creamy result.  Dal is mostly eaten with rice or sometimes with some indian flat bread like chappatis or parathas. The Indians love their dal, to the extent of incorporating it into their desserts like the maharashtrain puran poli, which is an Indian flatbread stuffed with a boiled and mashed chana dal which has jaggery and cardamon powder added to it, when well made it literally melts in the mouth. And the Bengal moong daaler payesh which has a creamy consistency and is made with milk, moong dal and jaggery.

Dal in the sindhi home which has received world wide fame is  the Dal Pakwan,  a dish of simple boiled chana dal topped with a sweet and sour chutney and onion relish or kechumbo as its called in sindhi and served with a pakwan which is a cummin flavoured flat bread deep fried to a crunchy crispness. The pleasure derived in every bite of the contrasting textures is what  has made this breakfast dish so popular. Today I will share with you a simple coconut dal recipe, It is a recipe given in our cooking group, by our group member Neetu. I have tweaked the recipe a little and made a few changes. Do try this amazing dal, which can be eaten with rice or phulkas. The addition of coconut  cream takes its texture to a new level..

Coconut Dal

Ingredients.

1/2 cup yellow moong dal, soaked and boiled to a mushy consistency.

6 tbsps of fresh grated coconut

4 dry red chillies, broken into pieces

1 tbsp chopped garlic

1/2 tsp turmeric powder

3 tbsps coconut cream [ I used kara]

2 tbsps coconut oil

Ingredients for tempering

1 sliced big onion

3  whole dry red chillies

1 tsp mustard seeds

1 tsp cummin seeds

1/4 tsp hing or asafoetida

A sprig of curry leaves

1 tbsp of ghee

Method..

Boil and mash the dal, keep on a simmer.

In another pan,add coconut oil and grated coconut.. saute for a while and add the broken red chillie and garlic, saute till fragrant. grind this mixture with a little water till smooth and add to the dal along with the turmeric powder,IMG-20170812-WA0053 season to taste with salt.

At this point, your dal will be a pretty peach colour., simmer for abt 5 mins more.

Add coconut cream, check the consistency  of the dal which should not be watery .

Next, heat ghee in a seperate small pan and add mustard and cummin seeds to the hot ghee, also add the sliced onions, curry leaves, hing and whole red chillies.. saute till fragrant and add  this tempering to the simmering dal.

Serve dal with rice or phulkas.. enjoy.

 

 

MILK SABJI/KHEERAJI BHAJI

MILK.. We are fed milk right from day one of our life, mothers milk and then weaned on to cows milk. For thousands of years human beings have grown up consuming cow milk. That is why a cow is treated like a mother in all parts of India, in fact a cow is considered very holy and sacred for all  Hindus. Milk has a very important place in all cuisines worldwide. Desserts from all over the world are mainly made from milk.. from ice creams to kulfis, mithais to toffees, cheese cakes to kalakhand. Milk is incorporated in many forms in Indian cuisine, it forms the very basis for our ghee and butter, and of course yogurt or dahi. No Indian home can function without milk, the average Indian man has at least 2 or 3 cups of milk tea or chai on a daily basis. Tea vendors can be found on most streets in India doing a roaring business at all times of the day, it is not unusual to see small groups of people holding impromptu discussions with their cuppa of chai . Most Indian households also make their own yogurt or dahi at home.

Milk also gives us Paneer or home made cottage cheese which is the strained  residue left after the milk has been curdled. Paneer based dishes are a must in most family gatherings especially amoung the sindhi, punjabi and bengali communities.Normally when the milk is curdled ,the remaining clear liquid , which is called  whey,  is discarded. Whey actually has a lot of nutrients, and there are many households who will put the whey to some use like kneading the bread or roti dough with it.

Todays recipe is based on milk which has been curdled, this easy to make dish is based on a long lost memory. Years ago milk was delivered early in the mornings by the milk man, it used to come in glass bottles. Even then the aluminium cover was an indication of low fat and full cream, the blue cover was for full cream milk and the green colour for low fat milk. I remember my grandfather collecting the milk at 5.30 am from the doorstep as he was an early riser. Baba then took the blue topped milk bottle and gently kept tilting it back and forth for a good 15 to 20 miniutes . Ater that when the bottle was opened, the milk had already separated with the fat rising to the top and forming a layer of white butter at the top, which mummy used to scoop out into a bowl for our breakfast. The remaining milk hence turned into fat free naturally.I remember once my mother was in the kitchen boiling milk and the milk happend to curdle, but she coolly went on boiling it and when the whey had reduced considerably, she added some green masala paste to it and lo behold it had turned into a delicious sabji..So based on that is todays recipe, the milk sabji or as we say in sindhi, kheeraji bhaji.. It is a very simple dish and is delicious at the same time, best eaten with phulkas and a side dish of potato sabji.

MILK sabji/ kheeraji bhaji

INGREDIENTS

2 ONIONS.. FINELY CHOPPED

3 MEDIUM TOMATOES …THINLY SLICED

1 TBSP FINELY CHOPPED GARLIC

1 TBSP GRATED GINGER

FINELY CHOPPED CORRIANDER LEAVES

12 CURRY LEAVES

2 TBSPS OF DRY KASOORI METHI

1 TBSP CUMIN SEEDS

1 TSP AJWAIN ..( CAROM SEEDS)

RED CHILIE POWDER, TURMERIC POWDER ,  GARAM MASALA AND SALT TO TASTE.

FEW DROPS OF VINEGAR

1 LITRE OF FULL CREAM MILK

METHOD..

1.. HEAT 3 TBSPS OIL IN A BROAD SAUCEPAN AND ADD THE CUMIN AND CAROM SEEDS( JEERA AND AJWAIN). WHEN THE SEEDS STOP SPLUTTERING, ADD ONIONS, GARLIC, GINGER AND CURRY LEAVES.. SAUTE TILL ONIONS START TURNING A GOLDEN BROWN, TAKE CARE NOT TO BURN THE ONIONS.

2.. ADD THE TOMATOES, RED CHILIE POWDER, TURMERIC POWDER , GARAM MASALA POWDER AND SALT . MIX GENTLY TILL EVERYTHING COMES TOGETHER AND FORMS A THICK GRAVY.. AT THIS POINT ADD THE DRY 20160911_185639 KASOORI METHI AND SOME CORRIANDER LEAVES.

3.. POUR THE MILK DIRECTLY INTO THE GRAVY AND STIR GENTLY , BRINGING IT TO A BOIL. ADD FEW DROPS OF VINEGAR AND CHECK IF THE MILK CURDLES , IF NOT ADD FEW DROPS MORE. BY THIS  TIME THE MILK SHOULD HAVE SEPARATED INTO SMALL GRAINS…

4.. KEEP THE MILK ON A ROLLING BOIL , UNCOVERED FOR ABOUT 15 MINS, AND THEN CONTINUE COOKING ON A MEDIUM FLAME UNTIL THE WHEY HAS REDUCED TOTALLY AND YOU ARE LEFT WITH A VELVETY  GRANULAR MIXTURE.. ADD SOME MORE CORRIANDER LEAVES AND SERVE HOT..