Zucchini Ka Bharta

I love to make new dishes, using different recipes and different ingredients. I've tried making things that I've never made before and thankfully, most of them have turned out great, leaving my hubby dear asking for more! On my last trip to the Indian grocery store, I saw a vegetable that I had no idea about the vegetable. It looked similar to cucumber. Its called the Zucchini. Usually I see this vegetable is been used in the Chinese and Thai restaurants in the stir-fry recipes. But I didn't like either and would always try to scurry for something else to eat. But I wanted to try this vegetable now, not as the way I knew it, but as I would like to. So I bought about two of these zucchini. Today, while I was cleaning up the fridge, making space for next week's groceries, I saw them lying in a corner of my fridge, almost forgotten. I accepted the challenge and got to work. I stared at it for a while and then it struck me - a great new way to eat it! Growing up, I always enjoyed the Baigan ka bharta. So thought of using this recipe. Instead of Baigan to add zucchini. I liked the ingredients and nutritional aspects of this curry.I followed the Baigan ka bharta's recipe mostly and it came out very good. It was so easy to cook and so tasty, I for one could eat it all by itself. You of course, can choose to combine it with hot Chapatis or rice and your favorite achaar! Can't wait for my hubby to get home and try it, I know he will love it, and I'm guessing it'll put a smile on his face as well for trying it and not giving up.

Preparation time: 5 mins

Cooking time: 25 mins

Ingredients:

1 large zucchini, chopped

1 tsp cumin seeds (jeera)

1/2 cup onions, chopped

1 1/2 tsp ginger, grated

1 tsp garlic, grated

1 tsp green chillies, finely chopped

1/2 cup tomatoes, finely chopped

1/2 tsp tumeric powder (haldi)

1 tbsp corainder powder

1/2 tsp garam masala

1 tbsp amchur powder

2 tbsp oil

salt to taste

1/4 cup water

For the garnish:

2 tbsp chopped corainder leaves

Method:

1. Heat the pan add 1 tbsp of oil and saute the chopped zucchini till they are half cooked. Remove the cooked zucchinis in a bowl.

2. Heat the 1 tbsp of oil in the same pan, add cumin seeds. When they crackle add the onions and saute for few minutes.

3. Add the ginger, garlic and green chillies and fry again for a few seconds.

4. Add the tomato, tumeric powder, corainder powder, amchur powder, garam masala and cook till the oil is separates from the masala.
5. Add the sauted zucchini, salt to taste and water and mix well.
6. Garnish with corainder leaves. Serve hot with Roti.

Rajasthani-Style Mixed Vegetables

This side dish or subji is eaten with Dal-batti or just with Chapati/Roti (Indian bread). It is made with any variety of vegetables, but usually consists of onions, peas, tomatoes and capsicum. Spices are then added to the sabji to give it a very distinct taste.

Preparation time: 10 mins
Cooking time: 20 mins

Ingredients:

1/2 onion, chopped into big pieces

1 small capsicum, chopped into big pieces

1 big tomatoes, chopped into big pieces

1/2 cup cucumber, chopped into big pieces

1/4 cup peas, boiled

10 - 12 curry leaves

3 green chillies, finely chopped

1 tsp chilli powder

1 tbsp coriander powder

a pinch of tumeric powder

1 tsp amchur powder

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

salt to taste

1 tbsp of oil

1/4 cup water

Method:

1. In a pan add oil, mustard seeds and cumin seeds (jeera). When they start to crackle.

2. Add asafoetida (hing), curry leaves, green chilli and onions. Fry them till they are translucent.

Add capsicum. Fry till they are half cooked.

3. Add peas. Fry for few minutes, then add tomatoes. Cook for sometime.

4. Add the chilli powder, tumeric powder, corainder powder, amchur powder and salt to taste. Mix well

5. Add the cucumber and water and cook with the lid on, simmer for few minutes till the vegetables are cooked.

6. Garnish with corainder leaves. Serve hot.

Paneer buttter masla

This is my version of making a delicious dish which is very rich in flavour. The soft paneer chunks which are dunked in onion tomato gravy with a splash of cream is a must for all those who love paneer. Serve with naan or roti to make it a complete gratifying meal.

Preparation time: 15 mins
Cooking time: 20 mins

Ingredients:
2 1/2 cup paneer (cottage cheese)
1 big onions diced
2 small tomatoes diced
1 tsp cumin seeds (jeera)
10 - 12 pieces of broken cashews
25mm. (1'') of ginger
4-5 cloves of garlic
4 green chillies
1-2 piece of clove
1-2 cardamom
1 bayleaf
1-2 piece cinnamon stick
1 tsp chilli powder
a pinch of tumeric powder (haldi)
1/4 cup curd
1/4 cup cream
pinch of citric acid (nimbu ka sat)
1 tsp of cinnamon powder
salt to taste
2 tbsp of oil or butter

For garnish:
Chopped corainder leaves

Method:
1. Heat 1 tbsp of oil in a pan, add cumin seeds. When they start to crackle.
2. Add the clove, cardamom, bayleaf, cinnamon stick, garlic, ginger, green chillies, cashews and the onions.

3. Fry the onions till they are translucent. Then add tomatoes and fry for few minutes.





4. Grind the onions and tomatoes into fine paste.

5. Heat 1 tbsp of oil in a pan, add the ground paste, chilli powder, tumeric powder, cinnamon powder, citric acid (nimbu ka sat), salt to taste and cook it 4 - 5 mins or until oil separates.



6. Add the curd and the cream to the mixture and allow it to come to a boil.



7. Add paneer. Garnish with corainder.
8. Serve hot with naan or roti.

Karela ki sabji

There are some vegetables that never make it to our favourites' list. Most gourds, especially the bitter gourd for obvious reasons. But this recipe is very easy to make and is liked by many;even those who do not like the bitterness in karela (bitter gourd). Try it out and I hope you really like it. In this version, tamarind is used, instead of green mangoes, to help to reduce some of the bitterness.

Preparation time: 5 mins

Cooking time: 20 mins

Ingredients:

5-6 pieces Bitter gourd (Karelas)

1 tbsp mustard seeds (rai)

1 tbsp cumin seeds (jeera)

pinch of asafoetida (hing)

4-5 curry leaves

2 inch piece of ginger, peeled and grated or chopped small.
4-5 green chillies, finely chopped.

1 tsp chilli powder, more if you like it hot.

1 tbsp corainder powder (Dhanai powder)

2 tsp turmeric powder

salt to taste

2 tbsp cup tamarind pulp

1/4 cup water

Method:

1. Scrape the rough skin off the karelas gently. Top and tail and slice into 1/2-1 cm. thick slices.

2. Take all the karelas and apply some salt and haldi to these pieces and leave it for about 1/2 an hour.

3. Then wash the karelas and drain out the water completely.

4. In the pan, heat the oil add mustard seeds (rai) and cumin seeds (jeera). When they start to crackle.

5. Add pinch of asafoetida (hing), curry leaves, ginger, green chilli, turmeric powder and chilli powder in the oil and add the tamarind pulp and water to it. By stirring continously add corainder powder (dhania), salt to the mixture.

6. When all the water is evaporated and oil begins to separate. Add karela pieces to the mixture and if needed add little water to cook the karelas. Cook it until the karela are soft and tender.

7. Garnish with corainder leaves and serve hot with roti or paratha.

Notes: Making tamarind pulp; soak approximately 2 inch piece of tamarind block in warm/hot water. Mash it well. Remove seeds and fibre by straining through a metal sieve. The end result should be a thick pulp. This dish freezes well and can be made in bulk.

Tandoori Gobi Masala

In this dish succulent pieces of cauliflower is marinated in tandoori spices. You can also marinate chunks of paneer, mushrooms or even boiled potatoes to make more interesting variation to this dish. You can serve it with roti or paratha. Enjoy!!!

Preparations time: 10 mins

Cooking time: 20 mins

Serves: 4

Ingredients:

2 cups cauliflower florets, parboiled

1/2 tsp cumin seeds (jeera)

1 cup onions, sliced

1 cup capsicum, sliced

salt to taste

1 tsp oil

To be mixed into a marinade:

1/2 cup curds, beated

1 tsp Bengal gram flour (besan)

1 tsp ginger paste

2 tsp garlic paste

2 tsp chilli powder

1/2 tsp kastoori methi (dried fenugreek leaves)

1/2 tsp tandoori masala (optional)

1 tsp chaat masala

salt to taste

For the garnish:

1/2 tbsp chopped coriander

Method:

1. Marinate the cauliflower florets in the prepared marinade for approximately 15 mins.

2. Heat the oil and add the cumin seeds. When they crackle, add the onions and capsicum and saute till they are translucent.

3. Add the cauliflower along with the marinade and saute for 10 to 12 mins till the cauliflower is cooked.

4. Add salt and serve hot, garnished with the coriander.

Note: Parboil the cauliflower florets in salted water. Blanch them in a bowl of ice water to stop their cooking. Take them out and pat them dry. The cauliflower florets should be underdone

Corn in Tamarind sauce

Corn in Tamarind sauce - a dish that I make sometimes, but every time it's a hit. I made this last night on a whim when I saw a corn sitting in the pantry, untouched for the past few days. I thought I will make this. In this receipe, Corn is cooked in gram flour (or besan) and tamarind pulp with our very own spices. Tamarind, which is a very intense in flavor in this dish, lends sweet and sour taste to the dish. Enjoy!!!!

Preparation time: 5mins

Cooking time: 20 mins

Serves: 4

Ingredients:

4 fresh whole corn

1 1/2 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds(jeera)

pinch of asafoetida(hing)

3-4 curry leaves
1/4 cup gram flour(besan)

1 cup tamarind pulp

1 1/2 cup water

1 tbsp red chilli powder

1/2 tsp tumeric powder

salt to taste

Method:

1. Heat the pan add oil and mustard seeds and cumin seeds. When they start to crackle.

2. Add asafoetida(hing), curry leaves fry for some time.

3. Add the chilli powder, tumeric powder and gram flour(besan) and fry till the lumps are gone and the raw smell of the flour is gone.

4. Add the tamarind pulp and salt to taste. Mix well then add the water mix again.

5. Place the corn in the sauce and cook it in the sauce or you can also pressure cook it for 3 whistles or till it is done.

6. Garnish it with corainder and serve it hot.

Note: You can cut the whole corn into halves.

Aloo mutter

A quick and delicious way to make the all time favourite Aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour.

Preparation time : 10 mins

Cooking time : 20 mins

serves : 4

Ingredients:

1 1/2 cups potatoes, boiled, peeled and diced

1 cup green peas, boiled

1 tbsp cumin seeds (jeera)

3/4 cup of onions, chopped

1 tsp green chilli paste1 tsp ginger paste

1/2 tsp of garlic paste

1 cup of tomatoes, chopped

a pinch of tumeric powder (haldi)

1/2 tsp of chilli powder

1/2 tsp of garam masala

2 tbsp of oil

salt to taste

For the garnish:

1 tbsp of chopped corainder or spring onions

Method:

1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and saute till they are translucent.

2. Add the ginger paste, green chilli paste, garlic paste and tomatoes and simmer till the tomatoes are cooked.

3. Add the tumeric powder, chilli powder, garam masala, green peas and potatoes and cook them for some time.

4. Add 1 1/2 cups of water and salt and allow it to come ot a boil.

5. Mash 2 or 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens. 6. Garnish with the corainder or spring onion and serve hot with the rotis or parathas.

Gatte ki sabji

Cuisine – Indulging the Taste Sense

"Rich with the heritage of royal dynasties and need of people, Rajasathani cuisine is a nice blend of both nutrition and elegance. The cereals and milk based products find dominance in the Rajasthani food as a result of dry and arid terrain of the region, which are enough to water your mouth with temptation."

Here is the link where you can learn more about Cuisine of Rajasthan.

http://www.indovacations.net/visitRajasthan/Cuisine.htm

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.

Preparation time : 20 mins

Cooking time : 25 mins

serves : 4

Ingredients :

For the Gattas:

3/4 cup of bengal gram flour (besan)

1 tsp of chilli powder

1 tsp of fennel seeds (saunf)

1/8 tsp of carom seeds (ajwain)

1 tbsp of curds

1 tbsp of oil

salt to taste

For the Curry:

2 cups of curds, beaten

1 tbsp of bengal gram flour (besan)

4 to 6 curry leaves (karipatta)

1 tsp of cumin seeds (jeera)

1/2 tsp of fennel seeds (saunf)

1/2 tsp of mustard seeds (rai)

1/4 tsp of asafoetida (hing)

1 bay leaf (tej patta)

1 clove (laung)

25mm. (1") stick of cinnamon (dalchini)

1 cardomom (elaichi)

1/4 tsp of tumeric powder (haldi)

2 tsp of chilli powder

2 tsp corainder (dhania) powder

2 tbsp of oil

salt to taste

for the Garnish:

2 tbsp of corainder chopped

Method :

For the gattas:

1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.

2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.

3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.

4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.

For the curry:

1. Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain.

2. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom.

3. When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds.

4. Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split. Simmer for about 10 minutes and keep aside.

How to proceed :

1. Add the prepared gattas to the curry and bring to a boil.

2. Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.

Mughlai Malai Kofta

It is a dish, I often call as a soft and crispy dumplings in a creamy white gravy. Mughlai food (or food eaten by Mughal rulers) is known for the richness. It has a distinct aroma and taste of ground and whole spices. Mughals used to eat food in lot of style and all their dishes used to be rich in fats, proteins and carbohydrates. It makes a very tasty side dish which u can serve it with naan or roti or even pita bread.


Preparation time : 30 mins
Cooking time : 45 mins

Ingredients:
For the Koftas:

1/2 cup of vegetables (Beans, Carrots, Cauliflower, Peas)chopped and parboiled with a pinch of sugar.
2 boiled potatoes smashed or grated
100gm of paneer grated
2 Green chilli paste or chopped finely
1 tbsp of cornflour
1 cup bread crumbs
salt to taste
1 tbsp chopped corainder
Oil for deep frying

For the Gravy:
2 onions ground to paste
2 green chillies, 4 cloves of garlic, 1 inch of ginger - ground to paste
1 tbsp of khus-khus(poppy seeds) - Soak it in water for 20 mins. sieve the water out and grind the seeds into fine paste.
10-12 pieces of cashews. Soak it in warm milk for 10 mins and then grind it into paste.
Make a powder of 1/2 tsp jeera, 2 cloves, 1 dalchini(cinnamon), 2 cardamom, 1 bay leaf, 8 -10 pepper corns (Spice Powder).
2 tbsp of curd
salt to taste
1/2 tsp of cornflour mix it in 1 cup of milk
2 tbsp of oil

Method:
For the Koftas:
Mix all the Ing specified above and make dough without water.
Roll it into small balls.
Deep fry in hot oil in high flame till they are cooked. Remove it on paper towel to remove the excess oil.

Method:
For the Gravy:
1. Take oil in a pan. when the oil is hot add the onion paste. Fry for few mins till it is translucent.
2. Add ginger/garlic/green chilli paste.
3. When the aroma arises then add the khus khus. Mix it for 5 mins.
4. Add the spice powder , add curd. Mix well till the curd is absorbed .
5. Add the cashew paste, add the salt to taste.
6. Add the cornstarch mixture.
7. The gravy will begin to thicken . You can also add some malai to thicken it some more. Mix in some water if necessary.
8. When the gravy comes to a boil, add the koftas. Garnish with Corainder leaves.
9. Serve the mughlai malai koftas with naan or roti


Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.