Saturday, November 26, 2016

Mathura ke Dubki wale Aaloo

BM # 70
Week 4, Day 3
Theme : Special Theme

For the third and the last day of BM #70 under the special theme I have yet another curry from Uttar Pradesh. The name itself is so interesting. Mathura ke Dubkiwale Aaloo. I have been to Mathura city and had these Aaloos there, but that was years ago when I was no where near blogging. It has been so long but trust me the flavor of these potatoes is still very vivid and still lingers in my mind. The flavor is inviting and that is one reason why I want my blogger friends to relish it too. Enough of virtual treats, it is high time we go there and enjoy the actual Dubkiwale Aaloo. Yes, our BM team is meeting in Feb for our 75 th BM meet and that is the time we are taking a trip to Mathura . Of course there will be much more than these aaloos , but let me give you all a glimpse of these delicious potatoes for now. These were a part of the Uttar Pradesh Thali that I posted in the first week.

Mathura ke Dubkiwale Aaloo
4 large potatoes, washed and chopped with skin on.
2 tbsp pure ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A large pinch asafoetida
1/4 tsp turmeric powder
Salt to taste

Make a runny paste of the following
1/2 tsp dry mango powder
1/4 tsp Garam masala
1/8 tsp coarse fennel powder
1/4 tsp coarsely pounded coriander seeds
1/2 cup water

Heat ghee.
Add mustard and cumin seeds, let crackle.
Add asafoetida.
Add turmeric and immediately add the potatoes.
Add salt and saute for a couple of minutes.
Add enough water so that the potatoes are well covered.
Cook for one boil, then simmer and cook till they are well cooked.
Check in between , there should be enough water.
Once the potatoes are well cooked, add the prepared paste .
Mash a few potatoes and enough water to get the desired consistency for the gravy.
Serve hot with pooris, Kachori or Bedmi Poori.

The Mathura ke Dubki wale Aaloo were a part of the Uttar Pradesh Thali that I posted in the first week of this BM.

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Friday, November 25, 2016

Paneer Pasanda

BM # 70
Week 4, Day 2
Theme : Special Theme

I have chosen to post Uttar Pradesh Thali recipes for this last week. Yesterday it was Bhindi ka Saalan, the UP ites are very fond of Pasanda recipes and among these Panner Pasanda is a big hit. The paneer is sandwiched with a rich stuffing , coated and deep fried. These batter fried pieces are then dunked into a rich gravy. While eating this paneer, one experiences many flavors. The paneer has a nutty, slightly tangy and a hint of sweetness from raisins. It is simply a burst of flavors. I had made this for a formal dinner and my guests flooded me with compliments.

Paneer Pasanda
200 gms cottage cheese
1 tbsp cashew nuts
1 tbsp raisins
2 tbsp green chutney 
salt to taste
4-5 tbsp corn starch

2-3 tbsp oil
2-3 bay leaves
2" stick cinnamon stick
4 cloves
2-3 onions, boiled and pureed
1 tsp red chilly powder
11/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp green chilly paste
1-2 cup fresh cream
Salt to taste

Chop the cashews and raisins finely
Grate about 1/2 cup paneer.
Add green chutney, salt and mix all ingredients.

Cornflour batter
1/2 cup corn flour 
Pinch salt water
Make a paste and keep aside.

Preparing the paneer
Take a slice of paneer and spread the stuffing. Cover with the other slice.
Similarly spread the mix on the rest of paneer slices to make sandwiches.
Cut into triangles.
Dip in corn flour mix and deep fry lightly and keep aside

Heat oil in a thick bottomed vessel.
Add bay leaves, cinnamon, cloves and Saute.
Add onion paste, saute till translucent.
Add ginger garlic paste , Saute for another 2-3 minutes.
Add tomato purée and all dry spices, including salt.
Add the green chilly paste too.
Let cook till oil leaves the sides of the pan.
Add enough water to get the desired consistency of the gravy.
Add the paneer pasanda triangles.
Garnish and serve.

The Paneer Pasanda was a part of the Uttar Pradesh Thali that I posted in the first week of this BM.

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Thursday, November 24, 2016

Bhindi ka Saalan

BM # 70
Week 4, Day 1
Theme : Special Theme

Last week of BM 70 and this week I have chosen the special theme, where I shall be posting recipes from the Thali's that I posted in the first week.The first Thali was a Janamashtmi Chappan Bhog Thali, fortunately the Thali had dishes which have been cooked during previous marathons.The second Thali that I posted was from Uttar Pradesh. I know I cannot post all the recipes from it but I have decided to post the curries from this state. So for the first day I have Bhindi ka Saalan.The gravy is different than the Mirch ka Saalan, which is also on my posting list. I made that for my third Thali which was from Hyderabad. I wish Valli had announced a regional theme in this BM , so I could have posted more recipes, but never mind they are in my drafts.For now you enjoy this delicious curry from Uttar Pradesh.

Bhindi ka Saalan
3 onions
10-15 Bhindi, washed, wiped, ends trimmed and slit
5 tsp ginger garlic paste
1 cup yoghurt
1 tsp yellow Chilli powder
1/2 tsp coriander seed powder
Pinch turmeric powder
1 tsp cumin powder
1/4 tsp cardamom powder 
1/2 tsp black cardamom powder 
1/4 tsp saunf powder 
1/2 cup water

Slice the onions and boil them in salted water.
Drain out water, blend them to a fine paste.
Heat oil and deep fry the Bhindi to a nice crisp golden, remove with a slotted spoon and place them on a kitchen towel.
Using a heavy bottom pan add oil, ginger garlic paste. Let cook till brown.
Add onion paste, let the paste roast till pink.
Now make the yogurt paste by mixing yogurt, yellow chilli powder, coriander powder, cuminseed powder and turmeric and the rest of condiments.
Whisk the yogurt and add to the onion paste.Add salt.
Mix well and once the mixture is totally dry and starts leaving sides add a cup of water.
Let simmer.Add Bhindi just before serving.

The Bhindi ka Saalan was a part of the Uttar Pradesh Thali that I posted in the first week of this BM.
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Saturday, November 19, 2016

Puchka / Paani Poori from Kolkatta

BM # 70 
Week 3 ,Day 3 

Theme:Cooking for One 

Kolkatta is a dream destination on my travel list. People say it is not a very clean city, but it is the food of the city that is inviting me. I have been longing to eat the authentic Jhal Muri and the Puchkas there. Next month I am traveling to Sikkim and we have a about 4 hours halt in Kolkatta, hopingly I can go to the city and enjoy these two street foods that have been on my wish list. 

Puchkas are same as our golgappas or pani poori or batashas. Every state has a different name , but basically these are puffed crisp balls, which are filled with a spicy mix of potatoes , some lentil, and a nice tangy spicy water. The flavor of the water varies in each state. The water here in Gujarat is made by using citric acid, though the water which is made at home lemon is used. The water at the Delhi vendors has dry mango . ( I still have to post that one ! ). The water in Kolkatta is made with tamarind. Since the main ingredient changes , the flavor of the water changes drastically. Paani Poori has always been my weak point and given a chance I would eat it everyday. ( no jokes, I am serious ). 

One of the days while I was all by myself and my evening hunger pangs came up I made one portion of puchka water from Kolkatta. The recipe source naturally was from Sandeepa's blog. I always have paani poori pooris in stock. Boiled potatoes too are a must in the frig , so I was sorted with my evening snack. I loved the tangy tamarind water which is so simple and quick to make. In fact it reminded me of my MIL who used to make tamarind based water. Now that is another version ! Will post that too sometime , but for now let's check these Puchkas , which is my Day 3 post under the theme Cooking for One.

Ready made Poori or home made pooris

Puchka water

Puchka water
To make 500 ml water
What you need
A small ball of tamarind 
Paste of 2 green chilly
Kala namak
Roasted cumin seed powder
Red chilly powder
Lemon juice
Pinch sugar
Finely chopped mint and coriander leaves

Soak the tamarind and extract pulp.
Add more water and dilute the water to get the watery consistency.
Add green chilly paste, all spices and a pinch of sugar.
Sugar will cut down the sharp tanginess, but it should be just a pinch.
Add lemon juice and chopped coriander and mint leaves.
You can use the water right away but it is always best to let the flavors infuse for a couple of hours to get a better taste.
Chill the water, do not use ice .


Boiled mashed potatoes
Boiled white peas ( vatana ) ( I used desi channa instead )
Kala namak
Paani poori masala
Red chilly powder
Roasted cumin seed powder
Chopped mint leaves
Mix everything and use as stuffing.

Assembling and enjoying the Puchkas
Take a puffed Poori.
Tap it in the centre to make a whole.
Stuff about half a teaspoon of stuffing.
Fill the Poori with the tangy water.

Enjoy the puchka.

You have to taste the water to adjust the spices, you could make the water more spicy or more tangy.
It is totally a personal taste , so adjust according to your taste.
The white peas stuffing is authentic when we talk of Puchkas, but you could also used black Desi Chana, or Moong sprouts or just potatoes is also fine.

I have a couple of versions of this paani poori . Check out !

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Friday, November 18, 2016

Buttered Mashed Potatoes

BM # 70
Week 3 ,Day 2 
Theme:Cooking for One

Yesterday it was Pizza on a Bun which I cooked for myself while I was on a holiday to Tenerife, today I have yet another meal that I made for myself. Tenerife is popular for its production of bananas, while driving from the airport to the hotel we could see just bananas and banana. A fruit that I don't like, and is a must breakfast for my hubby. So while we were there my hubby did not want any other breakfast except bananas. I always prefer something savoury and normally have a sandwich. You guys know my love for sandwiches, right ? Anything with bread is fine, so one of the days I made some mashed potatoes with some butter . I seasoned the potatoes with a special spice from the island. A toast and some orange juice made a perfect breakfast. So here is my breakfast which was simply awesome and the aroma of the spices along with butter tempted hubby to try some.

Buttered Mashed Potatoes
2 boiled potatoes, peeled and mashed
1 tbsp butter
Salt to taste
Pepper to taste
Adoba Canario
(Canary spice which contains ground ginger, oregano, thyme, ground cherry pepper, ground cumin)

Place the boiled, mashed potatoes in a microwave safe bowl.
Add butter, salt and pepper.
Mix well.
Microwave for 2 minutes.
Sprinkle Canary seasoning, garnish with mint.
Serve hot with a crisp slice of buttered toast.
A glass of orange juice makes it a perfect breakfast.

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Thursday, November 17, 2016

Pizza on a Bun

BM # 70
Week 3 ,Day 1
Theme:Cooking for One

It is rarely that I cook for one. Normally it is for the complete family, else with different tastes I cook different dishes, but cooking for one person is rather rare. This pizza on a bun is something that I actually cooked for myself. 

We were on a holiday to Spain and we visited Tenerife , a beautiful island. Since we were staying in a villa we had a kitchen to ourselves, which was very well equipped. We were there for five days and I was cooking all meals, but all the meals were for both my hubby and me. There were two meals which were solely for me. Well let me tell you about this. We had to check out on the last day and I had a bun, some onions, tomatoes,tomato purée, two cheese slices, some olives in the frig. Along with this I had some left over rice , which was enough for just one person. So the deal was that I make a quick Tawa Pulao for my hubby with the left over rice and use the rest of stuff for my pizza bun. I used every bit that was in the frig, except for those three tomatoes which were a good display for this post . 

I cooked the puree with some onions and spread on the buns. A cheese slice on top , a nice big basil leaf and olive, grilled it for a couple of minutes and voila my meal was done. The combo to any kind of pizza is a coke..well since I was emptying the frig this came on the table as well.

In my tomorrows post I shall tell you about the second sole meal I cooked for myself in Tenerife , for now here is the recipe to this delicious pizza.

Pizza on a Bun
1/4 white onion, finely chopped
2 cloves garlic, minced
1 tomato , finely chopped
1/2 tetra pack rich tomato purée
Pinch red chilly
Salt to taste

Other ingredients
1 bun
2 slices cheese
Basil leaves

Heat a tsp oil.
Add onion and garlic.
Toss for a minute.
Add chopped tomato, simmer, let it get mushy.
Add tomato purée and let cook for 4-5 minutes.

Assembling the Pizza Bun
Slit the burger bun in two.
Apply the prepared purée.
Place the cheese slice on both the buns
Grill for a few minutes , may be till the cheese melts a little.
Place the basil and olive and enjoy.

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Saturday, November 12, 2016

Chinese Burger

BM # 70
Week 2, Day 3
Theme : Burgers

Today is the last day under the theme Burgers. The last two burgers that I posted were the Desi Chat Burger and The Corn Burger. Today's burger has Chinese flavors. I love the dry paneer chilly, but more than the paneer in it I love the flavors imparted by the combo of garlic, ginger green chilly. When they are mixed with onion and capsicum and the Chinese sauces, it is just mind blowing. So I made a potato patty , with spring onions and instead of using salad I used the tossed onion capsicum that we make for Paneer Chilly. A dash of Siracha takes it to a different level.

Chinese Burger
2 burger buns
2 Patty's
Tossed onion and capsicum
Siracha or chilly sauce

3 medium sized boiled potatoes, mashed
2 tbsp corn flour
1 green chilly, finely chopped
1 spring onion, chopped along with greens
Salt and pepper to taste
Mix all the ingredients and make two patty's.

Tossed capsicum and onion
1 large onion, cut into quarters
1 small capsicum, cut into cubes
2 green chillies, chopped diognally
1 " piece ginger, juillines
6-8 cloves garlic, finely chopped
2-3 tbsp soya sauce
1 tbsp chilly sauce
1 tsp vinegar
Pinch white pepper
Salt to taste.

Heat oil in a wok.
Add ginger, garlic, onion and capsicum.
Toss the ingredients and sauces and rest of the ingredients.
Give a good toss and remove from fire.

Assembling the burger
Cut each bun into horizontal slices.
Lightly butter and toast till slightly crisp.
Place the bun base on the counter or plate.
Spread some of the tossed onion capsicum.
Place the Patty on it.
Place some more of the tossed onion capsicum.
Drizzle siracha.
Cover with the top piece of the bun and serve hot.

Some other burgers you may like

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Friday, November 11, 2016

Corn Burgers

BM # 70
Week 2, Day 2
Theme : Burgers

My theme for this week is burgers, yesterday it was a Burger Chat , today we shall enjoy a corn burger. The Patty is made with fresh corn kernels and coated with cornflakes. One can make the patty's and serve without burgers too. This is a burger that I made for myself , just one burger as no one was interested in eating any kind of bread. You could double or triple the recipe according to your family.

I have observed that now we get only American corn which is very sweet. Since I wanted just corn I had to spice up the Patty as well as the burger, else it would have tasted on the sweeter side. I had picked some sauces from Tenirife and these sauces were just a perfect addition to both the things. I understand that these sauces are not available here, I tasted them without any accompaniment . The tomato sauce is more or less like tobasco , but spicier. So you could use a mix of tobasco and red chilly sauce. The other sauce is a avocado sauce, so that can be substituted by making a avocado sauce from avocados, green chilly , mint and vinegar. So let me get to the recipe now..

Corn Burgers
1 burger bun
1 corn Patty
Cheese slice

Corn Patty
11/2 cups boiled corn kernels
1/4 boiled potato
Chilly sauce to taste
Oregano just a pinch
Black pepper , just a pinch
Salt to taste
1/2 cup cornflakes
2 tbsp milk

Pulse the corn in short bursts, so it remains coarse.
Mash the boiled potato.
Mix all ingredients except cornflakes and milk.
Make a large Patty .
Brush the Patty with milk.
Crush the cornflakes and coat the Patty in these crushed cornflakes.
Shallow fry the Patty.

Assembling the burger
Cut the burger bun into two.
Apply butter on the inside of the sliced buns
Placing the butter side down , toast the bun lightly.
Place the bottom slice on the counter, place shredded cabbage or lettuce.
Place a slice of onion and then the corn Patty.
Place sliced tomatoes .
Drizzle both the sauces over this and finally place a cheese slice.
Finish by sealing the burger with the top piece.
Serve with chilly sauce.

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Thursday, November 10, 2016

Desi Burger Chat

BM # 70
Week 2, Day 1
Theme : Burgers

We start with the second week of BM 70 and this week I shall be presenting three different burgers. For the first day I have a burger from the streets of Haridwar. This is a burger which is the most delicious version of a burger.

The bun is slit into two and then sauted in butter. A layer of salad is spread, then a potato patty. This is laced generously with fresh beaten curd, the chat chutneys and finally some chaat masala , yellow chilly powder are sprinkled. It is covered with the top slice of the bun and then cut into four to make it easy to handle. Well I did not cut it as I was scared everything would ooze out.

Desi Burger Chat
2 burger buns
2 tbsp butter
1/2 cup salad ( shredded cabbage, onions, tomatoes)
2 potato pattys
1 cup fresh beaten curd
Dry spices
Yellow chilly powder
Chaat masala
Rock salt

Slit the buns horizontally and saute them in butter. 
( make sure the pan is not very hot, else the butter will burn )
Place the bottom piece of the bun on counter.
Spread some shredded cabbage, sliced onions.
Sprinkle some salt and chaat masala.
Place the potato patty.
Add salt to the whipped yogurt and pour lavishly on the patty.
Drizzle the sweet chutney, green chutney.
Place a sliced tomato and Sprinkle rock salt, yellow chilly powder and chaat masala.
Cover with the top piece of the bun and enjoy.

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Saturday, November 5, 2016

Hyderabadi Cuisine

BM # 70
Week : 1, Day : 3
Theme : Thalis

Hyderabadi cuisine also known as Deccani cuisine, is the native cooking style of the Hyderabadi Muslims. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State, as it began to further develop further on from there. It is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

Hyderabadi Cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, for weddings and parties, festival foods, and travel foods. 

Hyderabad has a typical cuisine which combines the tastiest recipes of the south with the northern Mughlai. The most popular is the biryani or pulao. It is the aromatic long grained basmati rice cooked with mutton or chicken pieces, of course the vegetarians have found many delicious versions of this Biryani. 

Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The key spice is chilli, which is used in abundance and is the reason for the sobriquet "Dynamite Food". 

This week has been a Thali Week where I posted

Today I have cooked a simple vegetarian Hyderabadi meal which has some of its most popular dishes. Here is the menu

Hyderabadi Cuisine

Makai ki Shaami
(corn and raw banana give a unique flavor to this shaami which is served with onion lacha and fresh mint chutney)

Curries / Daals
Mixed Khatti Daal
(cooked on the same lines of the original khatti daal of Hyderabadi cuisine, this daal is a healthier and a tastier version )

Mirch ka Saalan
(curried peppers in a peanut and tamarind gravy, Hyderabadi cuisine is incomplete without this)

Hyderabadi Biryani
(Long grained aromatic basmati rice cooked with whole spices and vegetables )

(whole wheat flour breads cooked with desi ghee)

Bhurani Raita
(creamy yogurt with a hint of garlic and a nutty taste of walnuts)

Sheer Kurma
(vermicelli and nuts simmered in milk , flavored with cardamon and laced with exotic saffron made into a royal dessert)

This was a meal that I prepared for a family dinner and it was a meal that my guests enjoyed, the finale to the meal was the Sheer Kurma which was absolutely rich and exotic.I have posted the recipe for the same , but rest of the recipes shall be on the blog very soon.

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