Category Archives: Vegetarian

Kulcha

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Kulcha is a stuffed flat bread. The stuffing can be anything, vegetarian options like paneer, potatoes, cabbage the list is endless. The non vegetarian options can be mince, finely chopped chicken or even shredded tandoori. This is not roasted by flipping like the regular parartha, kulcha is roasted on the flame directly after being stuck on to the griddle. My take on this North Indian delicacy is I use clay griddle. The taste that the kulchas inherit is the beautiful, mild mud aroma, as though it is cooked in the clay tandoor. So here is the recipe.

Ingredients : (makes 12/14)

Cover- Refined flour 4 cups, salt to taste, curd 1/2cup, sugar 1tsp. Oild 3/4 tabsp.

Stuffing- Paneer (cottage cheese) 250 grms, boiled potatoes 7/8 small ones, salt to taste, sugar 2tsp, chopped green chillies 2/3, chopped coriander leaves handful, Cumin powder 2tsp, red chilli powder 1tsp, crushed coriander seeds 1 tsp, chat masala 2 tsp. Black sesame seeds and Butter for garnish.

Method:

Take a mixing bowl and add salt, sugar, curd and oil to the refined flour. Knead it into a firm but not very tight dough. Keep it for rest.

In the meantime prepare the stuffing. Grate paneer, potatoes. Add the coriander, chilli’s, red chilli powder, cumin powder, salt sugar, chat masala and crushed coriander. Divide into equal portions making lemon size balls. Take the dough and divide that too into small ball size balls. Roll a little with black sesame seeds, now place the stuffing on the rolled dough and bring the dough together covering the stuffing firmly. Roll with the help of a rolling pin and dust some maida (Refined flour) to make flat bread. Heat the clay griddle. Now apply some water on the rolled kulcha and Pat it on the water side on the hot grilled. Let it cook on one side for 2/3 mins. Now turn the griddle on the flame roasting the kulcha till it fluffs up into a beautiful golden color. Pat some butter and serve hot.

Enjoy with some curd or just as it is.

N.

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Masoor Aamti (whole Red lentil curry)

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Masoor Aamti is a spicy curry which is a regular feature at home. Spicy flavourful and satisfying….is a power house of nutrition. Here is the recipe which you will surely want to try.

ngredients:

Whole masoor (Indian Brown /Red lentil) 1 cup, onion chopped 1, green chillies 4/5, mustard seed 1tsp, asafoetida 1/2 tsp, curry leaves 8/10, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, red masala (SKP community paachkalsi ) 2tsp, 1tabsp paste of roasted onion, dry coconut and garlic, garam masala 1tsp, salt to taste, oil 2/3 tabsp, palm sugar or jaggery 1tabsp, coriander leaves chopped handful.

Method:

Wash and pressure cook the masoor with chopped onion and chillies till tender. Heat oil and tamper it with mustard, asafoetida and curry leaves. Add the dry spices like turmeric powder, red masala and coriander cumin powder stir fry for less than a minute. Add the roasted onion coconut paste and stir fry till oil oozes out. Add the cooked masoor, palm sugar, garam masala and some warm water. Season it with salt. Bring it to a boil and simmer it for 5/7 mins. Keep on stirring till it blends into a thick curry. Garnish with coriander leaves. Serve hot with roti or rice.

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Ananasaachi Aamti (Pineapple curry)

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Ananasaachi aamti (Pineapple curry) is traditional delicacy of the SKP community – the original Mumbaikars. Being a Rajput but married in this SKP family…I was curious in digging some of their hidden recipes. Little twist added by me, here’s my take on this Aamti.

Ingredients:

Fresh Pineapple chopped in triangles 1 whole. Grated coconut 2 tabsp, coconut milk 11/2 cups, cumin seeds 1tsp, curry leaves 7/8, green chillies 4/5, onions 2 medium chopped, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, paachkalashi(SKP community special masala) masala 2/3tsp, (or chilli powder 2tsp, garam masala 1/2tsp), jaggery 1cup, ghee 2tabsp, rice flour 2tabsp, lemon 1, salt to taste and coriander leaves chopped for garnish.

Method:

Heat ghee and tamper cumin seeds, curry leaves and slit green chillies. Add onions and sauté till translucent. Add pineapple, jaggery and half cup water. Cover it for 5 mins to tenderise the pineapple. Now grind the grated coconut and rice flour into a fine a paste. Add the turmeric powder, masala, coriander cumin seeds powder and the coconut paste. Add another cup of water and stir continuously. Add coconut milk and season it with salt. Squeeze the juice of a whole lemon. Garnish it with coriander leaves. Enjoy the hot aamti with roti and rice.

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Mirch ka Saalan

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Mirch ka Saalan is a delicacy from Hyderabad. Served mostly with mildly spiced Hyderabadi Biryani. Tangy and spicy is the perfect combo with aromatic, flavourful biryani. Here is my take.

Ingredients:

Green Chillis which are not very punjent, preferably the long and plump ones 8/10. 1tabsp each of sesame seeds, , dry coconut, peanuts. Poppy seeds 1 tsp. Onion chopped 1 small. Ginger garlic paste 1tabsp. Garam masala 11/2 tap, chilli powder 2/3 tabsp, turmeric 1tsp, curds 2 tabsp, salt to taste, oil 1 cup. Kokum juice 2tabsp, sugar 2 tabsp, roughly chopped mint and coriander leaves a handful each. Curry leaves 10/12, mustard and cumin seeds 1/2 tap each.

Method:

Slit the chillis and deep fry in oil for a couple of minutes on high flame. Keep it aside. In a pan dry roast the sesame seeds, coconut, peanuts, poppy seeds and onions till it becomes slightly brown. Grind it into a fine paste. In a heavy bottom pan heat the same oil used for frying Chillis, tamper it with cumin, mustard seeds and curry leaves. Add the ground paste of the sesame, poppy, coconut and onion. Sauté it for a minute and add the chilli powder, turmeric powder and garam masala. Stir fry till oil separates. Add curds and some ( 1cup) water. Bring it to boil. Add mint, coriander, kokum juice and sugar. Let it boil. Season it with salt. Let it boil for 5 /7 mins till the curry reaches to slightly thick consistency. Add Chillis and let it simmer for a couple of mins.

Serve hot with Biryani.

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Kairi chi chutney

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Summer always greets us with mangoes, raw or ripe..both are enjoyed to the core. Apart from pickles I use raw mangoes for some tangy chutney to be enjoyed at the side. Here is the recipe.

Ingredients:

Raw Mangoes (kairi) 2 medium chopped. Chilli powder 2tabsp. Jaggery 2 tabsp. Salt to taste. Oil 1tabsp.

Method:

Chop the mangoes and add the chilli powder, jaggery, salt and oil. Grind into a coarse paste. Water is not required for this chutney.

Enjoy the sweet, sour with a kick of chilli.

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Sweet Vermicelli (Semiyan/ Seviyan)

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Semiyan is one dish that takes me back to my childhood days, when there was no Maggi or pasta to binge on. Life was so unprocessed then. My Ma used to make this dish mostly for breakfast. A healthy homemade option and I am so glad my daughters enjoy it too. One bite of this takes them to their Nani’s home. Here is my take of simple sweet Vermicelli (Semiyan).

Ingredients: (serves 3)

Vermicelli 1 1/2 cups, ghee 2tabsp, saffron a pinch, pistachio, almonds chopped as per you desire, cardamom powder 1tsp, sugar 3/4th cup and water 2cups.

Method:

Heat ghee in a pan and roast the Vermicelli till golden brown. Add saffron and cardamom. Add warm water and let the Vermicelli cook till tender. Stir it till the water evaporates though not too dry. Add sugar and stir. Cover it for a couple of mins. Garnish with nuts. Serve hot or cold, can be enjoyed for breakfast, snacks or dessert.

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Cauli florotte fritters

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This dish just revives all the childhood memories with my elder one who refused to eat any kind of vegetables. If tried feeding she would say, “aaj mala khup traas dila..” So to fool her I use to make these florettes and pass them of as fried chicken! So here is my take on fried cauliflower aka chicken. 😁

Ingredients:

Fresh cauliflower cut into florettes a bowl full. For the batter – 2 tabsp each of rice flour, refined flour and cornflour. Salt to taste. Pepper crushed 1tsp. Chilli powder accordingly 1/2 tsp. Oil to deep fry.

Method:

In a bowl mix the batter ingredients into thick not too runny slurry by adding water. Heat oil. Dip the cauliflower florettes and deep fry on high flame till crispy. Serve hit with a dip it ketchup.

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