Methi Mutter Malai

Interestingly while we lived in India, we never ever once ordered this tasty vegetable when we ate at restaurants. Always were too focused on Paneer (cottage cheese) and some nice tandoori things. 

I tried this recipe for the first time after moving to Netherlands, honestly it was just to have something different in the meal and didn't have any high expectations.

But once we had it, it became one of out absolute favorite... any thing that dear hubby loves goes on my frequent cooking list (newly married or looking for ways to win your husband, note this down as one of the tips, win his tummy and you should be good ;-) )

Now that this summer i also sow some fenugreek in my small veggie corner, got plenty of good fresh fenugreek leave on hand... so already made this one a few times. 
And why not, this one is absolute yumm with added benefits of fenugreek. And goes well with roti, naan, rice anything. And easy to make ! win win. 

So shall we start?

Let's collect ingredients:

2 cups chopped fenugreek (methi) leaves
1 Onion, chopped
2 Tomatoes
3/4 cup Boiled Green peas
1/2 tsp cumin seeds
3/4 cup milk
1/2 tbsp Sugar
2-3 tbsp Oil
Salt to taste

Dry Powdered Spices: 
For the spices either you can roast and powder below listed items or alternatively just used "garam masala" powder.
2 small sticks cinnamon
3 cloves ( lavang)
2 cardamoms (elaichi)
3 black peppercorns (kalimirch)
1 tsp cumin seeds

To be ground into a paste:
1 Onion
3-4 Green Chillies
1"Ginger
2-3 tbsp Cashew nuts
2 tsp Poppy seeds (khus khus)

Methi Mutter Malai

Let's start preparing MMM aka Mutter Methi Malai :-)

1. Wash the fenugreek leaves. Add 1/2 tsp of salt. leave it aside for 15 mins and then squeeze our the water.

2. Boil the tomatoes in water for about 10 mins, let it cool slightly and blend into puree.

3. Heat 1-2 tbsp oil, add cumin seeds. Let it crackle. Add fenugreek leaves, cook for a few mins (3-4 mins). Remove it from pan.

4. Add balance 1-2 tbsp oil, let it heat again. Add onions and fry till golden. 

5. Add grounded paste and fry for a min. Add tomato puree and dry masala to it.  Simmer for a 3-4 mins and then add green peas, fenugreek that we had kept aside after sauting, milk, sugar, salt and little water to bring it at preferred consistency. 

6. Cook for a few mins and serve hot !

Tada !
That's it.
Enjoy :-)

Ringan no Oro / Oloh ( Smoked Eggplant with spices )

This is one of the all time favorite dish whenever we think about comfort food, however it wasn't when i was a kid. After we moved to Netherlands and i started cooking everyday, then started the search for different and new items to cook everyday. And when no new ideas came to mind then it went back to old traditional Indian food, our own desi food.  

Good thing about it is Ashu loves it too, with rotlo, lasan (garlic) chutney and piece of jaggery... yumm. Typical of the province he comes from, so his childhood comfort food i think :)

Let’s collect Ingredients:

2 large Eggplants
1 small bunch Spring Onions, finely cut
1 large Tomato, finely cut
1 Large clove of Garlic, grated
1 tsp Ginger- green chili paste (to taste)
1 tsp Cumin seeds
A pinch Asafetida (hing)
¼ tsp Turmeric
1 tsp Coriander- cumin powder
1 tsp Chili Powder
Salt (to taste)
A pinch of sugar (to taste)

Let’s Cook Ringan no Ohroh:

1. Wash the eggplant, coat it with a thin layer of oil. 

2. Place in the oven at 200 C for around 35-40 minutes or until soft.

3. Peel the skin off and then mash it. Preferably do it manually, that will give the Eggplants a smoky traditional flavor. Me being a lazy person, I do use blender at times, but be very careful to keep it a bit course and not to blend it like a paste! Keep it aside.

4. In a pan, heat oil. Add the asafetida and the turmeric.  

5. When it sizzles, add cumin seeds and spring onions. Sauté for a minute and then add ginger-chili paste. 

6. Add finely cut tomatoes and cook until the oil starts leaving the sides of the pan.

7. Add mashed eggplants now and mix well.

8. Add grated garlic and rest of the seasonings and Cook on low heat for another 10-12 minutes.

Serve hot with Rotlo. (Recipe, will post soon if i manage not being lazy with internet)

Mango Basundi

Basundi is a very famous Indian sweet, you are likely to find it in many Indian weddings ! :)

Today i wanted to do something with milk, as we haven't been drinking much milk last few days.
While i opened the fridge to take out milk, a sweet smell touched my soul and i noticed the mangoes that i bought from the market yesterday. The decision came instantly, it's going to be "Mango Basundi" !


Let's collect ingredients:

1 Ltr. full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds, blanched
3 pistachios, skinned
10-15 threads saffron
2 Mangoes

Let's prepare Mango Basundi:

Put milk to boil in a large deep pan, stirring occasionally.

When milk starts boiling, reduce heat and let it boil.

Add saffron threads. I add this directly to boiling milk but traditional way is to soak saffron in 2 tsp. hot milk, keep aside, let it dissolve and then add the it to boiling milk.

Stir frequently, till milk is 2/3 in volume.

Add finely chopped or coarsely crushed almonds and pistachios. Add powdered cardamom seeds.

Boil further for 3-4 minutes.

Peel the mangoes and blend them in blender. ( or you can cube them, keep aside, chill)

Add the mango puree or mango cubes whichever way you prefer it to the thickened milk.

Serve chilled.

Tip: To avoid a layer forming on the surface, stir frequently in between while cooling.

Sweet Corn Paratha

Both of us love sweet corn and so i keep searching for recipes which involve it as ingredient.
This was an instant hit.
It is a perfect dish, quite fulfilling on its own. You can just eat it with yogurt or pickle.

Let's collect Ingredients :

1 cup, sweet corn kernels

1 cup, whole wheat flour

1/2 tsp, red chilli powder

1/2 tsp, cumin seeds

1 tsp, lemon juice

1/2 tsp, sugar

1 tsp, oil

1/4 cup, chopped coriander

salt to taste

Let's start Cooking:

1. Grind the sweet corns into a paste without using any water.

2. Mix sweet corn paste with all other ingredients and make a soft dough. Add water only if needed.

3. Divide the dough in equal portions and roll out each portion in a circle.

4. Heat Tawa / Griddle and cook each roti on both sides on slow flame until golden brown using a little oil.

5. Serve hot. You can top it with a dollop of butter.

~Lopa

Malai Kofta

Malai Kofta has always been one of my favorites ( even my mom's fav ) and so when i saw this post at A2Z Vegetarian Cuisine, i had to cook it again.

Like typical of any Mughlai food, this dish is also characterized by rich and creamy curry with a distinct aroma and taste of spices.


Let's collect Ingredients for Kofta's:

3-4 Potatoes, boiled and mashed.
2 Green chillies, finely chopped
1/2 Cup Cottage Cheese (Paneer), grated
1/2 Cup Carrot & Peas, par-boiled & squeezed to remove excess water
2 tablespoon Cornflour/ corn starch
1/4 cup Raisins & Cashew nuts
Salt to taste
Oil for Deep Fry

Let's collect Ingredients for Gravy:

2-3 Onions
1 Cup Tomato puree
2 tablespoon Ginger-Garlic paste
2 Green Chillies, finely chopped
1 tsp Coriander powder
1 tsp .Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Cumin (Shah Jeera)
1 tsp Garam Masala
1/2 Cup Cream
Salt to taste
1 tsp Sugar to taste
Oil 3 tablespoons

Let's prepare Koftas :

Put all the ingredients together in a bowl and mix them well.

Divide the mixture into equal sized parts forming balls or oval shaped balls.

Deep fry in hot oil until slightly golden brown. Drain and keep aside.

For healthier version it can be baked in oven. Spray little oil on koftas and place them in oven for 10-15 mins in pre-heated oven.

Let's prepare Gravy :

Peel and cut onion in pieces and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside.

Heat oil in a non-stick pan (kadai), add cumin (shah jeera), boiled onion paste and cook for five minutes.

Add ginger- garlic paste, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.

Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy.

Add cream, garam masala powder and sugar. Simmer it for ten minutes on a slow flame. Stir occasionally.

Gently put all of these kofta's in the gravy when ready to serve.

Simmer for another 2 mins and enjoy this rich, creamy Malai Kofta.

Malai Kofta is a very well known mughlai dish. It goes well with paratha / nan, Basmati rice.

It can be decorated sprinkling coriander leaves / coconut flakes on top.

Tips :
Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.

Stuffed Jalapano Peppers / Mirchi Pakoda

I love stuffed vegetables and stuffed Jalapanos is such an exotic combination, i just love them ! :)

Let's collect Ingredients:

4-5 Big Jalapenos
Oil for deep frying

Basic Batter:

1&1/2 cups Gram flour (Besan)
1/2 tsp paprika
A pinch baking soda
Salt to taste
3/4 to 1 cup water

Potato Filling:

2-3 Potatoes, boiled
1 tsp Cumin seeds
1/2 tsp ginger, grated
1/2 tsp garlic, grated
1/2 tsp Green chilly, crushed*
1/2 tbsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp garam Masala
1 1/2 tsp sugar
1 tsp amchur (mango Powder)
2 tbsp Gram Flour
Salt to taste
1 tbsp oil

Let's prepare Potato filling first:

1. Mash the potatoes well.
2. Heat oil in a saucepan.
3. Add Cumin Seeds, let them splutter.
4. Add Gram flour, ginger, garlic. and chilly paste*.
5. Quickly add all the dry spices and turn off the gas.
6. Mix this with the Potatoes and Mix well and keep aside.

Let's assemble the Pakodas:

1. Wash the Jalapenos well and dry them.
2. Slit them length wise making sure not to cut it in half.
3. Remove some or all the seeds from inside. (This is optional, if you can take the heat then skip this step, I removed all the seeds as we don't eat that spicy)
4. Fill each jalapeno with the Potato filling and keep aside.

Let's prepare the Batter for Pakodas:

1. Mix salt, paprika, coriander leaves together in a bowl.
2. Add the baking soda in 1/2 cup of water and mix well.
3. Add this 1/2 cup of water with the soda to the besan mix.
4. Mix in the rest of the water to make a smooth batter. The batter should be thick enough to coat the jalapenos. Make sure not to make it too liquid-like / runny.

Let’s start cooking:

1. Heat the oil for deep frying.
2. Once hot add about 1 tbsp of the hot oil to the batter and mix the batter well.
3. Take the Jalapeno, dip in the batter, coat well.
4. Slowly drop it in the hot oil, and fry it on medium temperature, to make the sure it’s cooked through inside.
5. Once it is golden brown in color, remove and drain on paper to remove excess oil.

Tips:

You can also add the chopped onions and fresh coriander leaves in Potato filling if you like, I didn't.
Make the Batter just before you are starting to fry them.

*You can skip adding chilies in Potato filling if you think variety of Jalapenos you have are very spicy, you can play around with the dry masalas to suit your taste.

Sevai Kheer

Monday was festival of Holi, the festival of colors.

No Indian festival is complete without sweets. We have some sweet associated with these festivals, typical to have it on those festival and after talking home with family i ended up preparing my customised version of "Savaiya", or "Sevai kheer" to be in-line with them. :o)

Let's collect Ingredients:

1/2 litre full-milk

1/2 cup fine vermicelli, broken

1 tsp. ghee

3/4 cup sugar

1/4 tsp. cardamom, crushed

15-20 strands of saffron, crushed in 1 tsp. hot milk ( I didn't put it, as i didn't want colour )

Dryfruits of your choice, handful ( I put thinly slivered almonds, a few cashews, a few raisins )

Let's start cooking :

* Take 2 table spoons ghee and heat it on medium high in a heavy deep pan.

* Add the half cup vermicelli to the ghee and let it roast till it becomes golden brown.

* Keep the flame on low and keep stirring as you roast to roast evenly.

* Once the vermicelli gets brown add the hot milk to it. Take care since the milk may splatter.

* Add sugar and cardamom powder.

* Keep stirring on a medium flame since milk may boil and overflow.

* Add cardamom, saffron and dry fruits. ( I added chopped almonds,cashwes and raisins )

* Reduce heat. Simmer for 5 minutes, stirring frequently so that it doesn't stick at the bottom of the pan.

* Once the milk reaches a desired consistency, remove from the heat.

* Serve hot, garnished with more chopped almonds if desired.

One can also serve it chilled.

Tips :

In Indian cooking, vermicelli ( We call it Sev in west - India ) that we use is a bit different in look and feel than Chinese vermicelli. (Specially in this dish ) So i call it Indian vermicelli.

Kheer is normally more liquid but i made it a bit like pudding with thickness by keeping it on stove for some more time to let milk evaporate and thicken and it was truly yummy... yummm :o)

Don't thicken it much if you intend to eat it chilled.

Gujarati Kadhi

There are quite a few varieties of "Kadhi" in India, it varies in taste as per local preference. Punjabi Kadhi, Pakoda Kadhi, Gujarati Kadhi etc.

This recipe is from Gujarat region and which is normally a bit sweeter than in other parts on India. Though in southern region of Gujarat, it is prepared without sugar.

Let's collect Ingredients:
2 tablespoons gram flour
2 teacups fresh yogurt
1 teaspoon Chilli- Ginger paste
2 tablespoons sugar (approx.) or to taste.
Salt to taste
For the tempering
1/2 teaspoon cumin seeds
A few curry leaves
2 teaspoons clarified butter (ghee)

Let's start cooking :
1. Mix the gram flour, Yogurt and mix well. Add 3 teacups of water. Beat.
2. Add the chilli-ginger paste, curry leaves, sugar and put to boil.
3. Boil whilst stirring for a while. Add salt.
4. Prepare the tempering by heating the ghee (clarified butter) and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
5. Add the tempering to the kadhi and boil for a few minutes.

If you like coriander then you can sprinkle that on top and serve hot.

It is eaten with cumin rice, pulav, khichdi etc.

Hotch-Potch Rice / Vaghareli Khichdi

This is a favourite whenever we are up for eating something simple and not too heavy as if you know Indian food, it is normally a big affair.
That day Ashu had to go for a client meeting, so i had to cook only for myself and what better option could have it been than this !


Basically you can put anything and everything in this dish, and so everytime i prepare it i add something extra or i make some variation, and it always tastes good.
I have just noted down how i did it yesterday.... then upto you to customise it as you want.



Let's collect Ingredients :
1- cup plain rice ( I haven't seen here plain rice we use in India for this, so i use thai rice here.)
1/4 - moong daal ( you can also use ahar/toor daal)
Peanuts, handful
2 cup chopped vegetables of your choice ( I used 1 potato, 1/2 carrot, 1/2 cup green peas, 1 onion, 1/2 eggplant, a few florets of cauliflower, 1 tomato, you can also put green beans )
1 tsp - green chilli, garlic paste
2 tsp - red chilli powder
1 tsp - turmeric powder
A pinch of sugar and garam masala to taste
Whole spices (garam masala ) - 1 bay leaf, 1 cinnamon stick broken into pieces, 3 clove, 4-5 whole black pepper-corns ( They also can be skipped if not available but i like them both for taste and aroma )
1 tbsp - Butter / ghee
1 tsp - cumin seeds
curry leaves ( i didn't use it)
salt to taste

Let's start cooking :
1. Wash rice and moong dal in running water. Soak in 2 cups of water and keep aside.
2. In a big pan, heat butter /ghee. When it is hot, add cumin seeds and curry leaves. when it sputters add whole spices and green chilli ginger garlic paste. Stir-fry for about a minute.
3. Add all vegetables, peanuts, red chilli powder, turmeric powder, coriander powder, salt. Mix well.
4. Add rice and mung dal along with the water.
5. Increase the heat to medium high. Let the mixture boil for 3 minutes.
6. Reduce the heat to low, cover the pan and cook for 8-10 minutes until rice is cooked. It is done when all the water is absorbed.

We call it Khichdi / Masala khichdi/ Vaghareli khichdi. You can eat it by itself or with yougurt or Kadhi (recipe coming up soon)
Tips :
1. Put double the water than rice and daal mixture. i.e. 1 cup rice and daal = 2 cups water.
2. Basic vegetables are potatoes, onions. You can select other vegetables as per your preference.

Undhiyu / Oondhiyu ( Delicious stuffed vegetable casserole)

Undhiyu is very famous preparation from Gujarati cuisine. Back home it is savoured in winter when lots of fresh green vegetables are available.

We celebrate Kite Flying Day ( Uttarayan) on 14th January and that is the "Undhiyu time" for all of us.

This year when i talked back home, everyone i talked with asked me if i had "Undhiyu" this season, that made me longing for it.

I decided to try my h

ands on that myself. Help from mom with the recipe, chat with a friend on preparation, some on-line search and i knew what all i needed.

I never tried it earlier as i always thought it's a long complicated procedure ( and also because when was home, it's mom's recipe and she cooks ) but turned out only ingredient list looks long !

Finding and collecting them in Europe can be a bit exercise but not if you are at right market and believe me it is worth those efforts !

Let's collect Ingredients :

2-3 small purple eggplants ( white eggplants don't taste as good as purple in this preparation )

4 small potatoes

4-5 big pieces of plantain / raw banana

1/4 cup Stringed beans whole ( Green broad beans - surti papdi, whole tender avrekayi)

1/4 cup purple yam chunks (ratalu) ( I didn't use it, as i couldn't find it here that time)

1 raw banana, cut in round pieces

For paste:

1/4 cup coriander leaves (I used along with thick stems)

4 green chilies

1 tsp jaggery

1 tbsp lemon juice

1 tsp ginger

1 tsp garlic

1/2 cup fresh peas

1/4 cup coconut

1 tsp coriander seeds

1 tsp cumin seeds

A pinch turmeric

Salt

For Muthiya(Chickpea flour Dumplings ):

1/4 cup fenugreek leaves

1/8 cup wheat flour

1/8 cup Chickpea / yellow gram flour (besa

n)

1 tsp red chilly powder

1 tsp Ginger paste

1 tsp Green chillies minced

A pinch baking soda

1 tsp - lemon juice

1 tsp - sugar ( as per taste, you can skip this as well)

A pinch turmeric

Salt as per taste

Oil

Tempering:

Oil

1/2 tsp carom seeds ( ajwain)

A pinch asafoetida

Let's start cooking :

* Grind the paste ingredients without adding too much water.

* Make deep cross into eggplants, plantains(raw banana), potatoes and stuff the paste into them. String the green bean. If they are too big, cu

t them into two.

* In a bowl, take the Dumplings (muthiya) ingredients. Add a little

water to make a dough. Make small balls from the dough. Deep fry the balls and keep it aside.

* Also fry potatoes and eggplants a little bit so that when they are put together with other vegetables, they don't take more time to cook than other vegetables.

* Heat oil (I used the oil remaining from frying

dumplings ) and add carom seeds (ajwain), asafoetida.

* Now slowly arrange all the vegetables in layers spreading left over paste in between and over the vegetables.

Add about 1/4 cup water (Traditionally oil is added, that is how one gets while eating outside. Normally when it is cooked at home then to make

it less oily and a bit more healthier water is use, but i bet with oil is always tastier. hehe).

* Cover and cook on a medium flame. Don't mix too much just keep shaking in between so that vegetable are not meshed up.

* When the vegetables are almost done, add Dumplings (muthiya). I also left bananas for the last so that they are not completely meshed.

* Do not mix too much after adding Dumplings (muthiya

).

* Cook for 2-3 mins and take off the heat.

Your Undhiyu is ready, it can be eaten with rice or puri.

In some parts of India, it is eaten by itself with sprinkling some lemon, coriander and sev (fried noodles) over it.

Tip:

Don't stir vegetables too much using spoon, so that they are not broken or meshed. once a while turn them for overall cooking.

*tsp = tea spoon

*tbsp = table spoon