Vegetable Pulao (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Punjabi Cuisine
Vegetable Pulao (Jain/No Onion-Garlic)

Serves 2

Ingredients:

Long Grain Basmati Rice- 1 Cup
Saffron- a Pinch soaked in 1 Tbsp. Milk
Salt- to Taste
Mint Leaves- few Sprigs, Finely Chopped

For Mixed Vegetable Gravy:

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Bayleaf- 1

Black Cardamon (Badi Elaichi)- 1

Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.

Black Peppercorns (Kali Mirch)- a few

Cinnamon Stick (Dalchini)- 1/2 Inch stick

Cloves (Laung)- 2

Star Anise (Chakra Phool)- 1 No.
Green Cardamon (Choti Elaichi)- 2 No’s
Hing- small Pinch
Fresh Roma Tomatoes-  1 Cup, Finely Chopped

1/4 Tsp. Corn Four mixed with 1/4 Cup Milk
Fresh Cream- 1 Tbsp.
Dried Fenugreek Leaves (Kasuri Methi)- 1 Tsp.
mix of Carrot, Cauliflower, Green Beans, Peas- 1/2 Cup, Boiled

Method:

Wash and Soak the Rice for at least ½ hour

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice : 1.5Water till the Rice is done but the shape should be intact
Add the Saffron infused milk to the Rice along with Mint leaves & Salt, keep aside

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Tomatoes, mash & Saute till Oil separates 
Add Milk-Corn Flour mix, Tomato Puree & after a Boil check to see if done
Add Kasuri Methi, Fresh Cream & mix
Add the boiled Vegetables in the gravy, mix gently

For Dum:
In a Handi Vessel, spread the about 1/3rd of the Rice
Add the half of the Vegetable Gravy mix & another batch of 1/3rd part Rice
Layer with another half of the Gravy & 1/3rd of Rice
Seal the edges with dough to create a Dum all over & let it simmer on slow flame for about 15 Minutes

Serve Warm & Fresh with any flavoured Boondi/Cucumber Raita!



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Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Jain Cuisine
Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)
Serves 2

Black Chick Peas are called Kala Chana in Hindi & Nalla Senagalu in Telugu


Ingredients:

Black Chick Peas (Kala Chana)-
Cabbage-


For Gravy:
Extra Light Olive Oil/Olive Pomace Oil- 
mix of Bay Leaf, Cinnamon, Cloves, Cardamom
Bottle Gourd (Doodhi/Lauki)- finely Grated

Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Salt- To Taste

Cashew Nut & Melon Seeds Paste-
Fresh Roma Tomatoes- 4 Medium
Fresh Tomato Puree-
Water

Fresh Coriander Leaves- a few Sprigs

Method:

Tips:
One of the Tasty experiments I tried without Onion-Garlic in the Gravy for the Festival Days when we get bored of eating the Same Tamarind Pulihora or Lemon Rice with Vadas etc.!!




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Whole Wheat Bread Pakoda

North Indian Vegetarian Snacks Special

Punjabi Cuisine
Whole Wheat Bread Pakoda
Serves 2

Ingredients:
Whole Wheat Bread-

For Batter (Pakoda Batter):
Chickpea/Gram Flour (Besan)- 1/4 cup
Caraway Seeds (Ajwain/Vamu)-
Salt- To Taste
Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

For Stuffing:
Potatoes- Boiled & Mashed
Onions-
Green Chillies-
Salt- to Taste
Fresh Coriander Leaves- a few Sprigs

Method:

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Gokul Ashtami/Janmashtami/Krishna Jayanti ki Badhai!

celebrated across India especially Hare Krshna & ISCON (excluding Kerala & some parts of Tamil Nadu because of their different Calenders) on 8, 9, 10th August

Nirvana destination:

Mathura is considered as Thakurji or Lord Krishna’s Janmabhoomi

Shri Dwarkadhish Temple (Mandir):

Pt. Chaturvedi

Ambika Devi/Maha Vidhya Mandir:
a Big Serpent (Ajgar) attacked Lord's Father Nand but after requesting Lord gave him a Blessing who turned out to be Ambika Devi in disguise
Kanha's Hair Shaving (Mundan) Ceremony is celebrated by Devotees whose Wishes are fulfilled seeking blessings of Lord & his Sister

Shreeji Mishthan Bhandar Mathura now is being maintained by Devender

Shop is about one Century Old preparing the perfect Peda (Lord's favorite Sweet made of Milk Khoya)

Vrindavan:

the City is named after the Tulsi Groves all over the city, another legend goes that Vrinda was one of the Gopi's of Lord Krishna

Prem Mandir:

founded by Jagadguru Kripaluji Maharaj

Banke Bihari Temple established by Swami Haridasji:
There is no Morning Aarti here as Krishna sleeps till late because of Ras Leela all night
Lord has Laddo's Paan n sleeps on the bed which is Dishelved by Morning till today


Yamuna River is sacred as it runs through Mathura & Vrindavan
Evening Aarti should be witnessed if present there as part of a Nirvana Trip!

K C Ghat





Food Tour:

Chaat Bhandar
Laxman Prasad Kachori Wale 
Banke Bihari Badewale



Gokul:

Brahmhand Bihari Temple:
Lord Krishna's Fellow Villager Aunt & his Mother tried seeing if he really ate Mud (Maati) to check in his mouth & fainted seeing the Infinite Universe there
On the banks of River Yamuna, Brahmins were offered Bhoj
here Mud Sweet (Mitti ka Peda) is offered as Prasad


Nand Bhavan Mandir:
is situated on the banks of Lord Krishna's constant Companion (Sangini) River Yamuna
In Dwapar Yug, all of Lord Krishna's playful acts were witnessed by the River
Brother Balram (Dau) & Friends teased him about being Shyam as he wasn't born to Maiyya Yashoda, so Mother vows in front of her Son that she is his real Mother on the banks of the River

as a Mother gave a word to her Son Lord Krishna due to which a Mother's Wishes also get fulfilled
Devotees come on their Knees to seek blessings of a rare sight of Lord Krishna & his Family to fulfill their wishes


Nand Mahal in Brij is the second most worshiped place after his Birth place where his adopted Parents raised Lord Krishna away from his prison held Biological Parents

Demon Putana kidnapped Lord Krishna due to which Parents got worried but eventually was playfully controlled by Lord Krishna

Kalia Serpent (Naag) was again playfully controlled by Lord Krishna




Raas Leela is performed in Gokul, Mathura, Vrindavan & by the Vaishnavites of Manipur especially on this auspicious Eve

Another age old Tradition of breaking the Clay Pot with Curd (called Dahi Handi/Uriadi) is followed in Maharashtra, Karnataka, Tamilnadu

Srinath Temple in Rajasthan is a famous destination

ISKON Temples all over India & Abroad celebrate Ashtami with much joy




In my Hometown Delhi as a Child our day started with collecting Donations from our individual Colony & families readily obliged according to their convenience
We would buy hand made Pottery items so that we could put them on display by Evening which lighted up all Night visited by people across the Colony

from Delhi the newly launched Yamuna Expressway is a great way to reach the Nand Nagri

Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)

North Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine
Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)
Serves 2

Ingredients:
Bottle Gourd (Doodhi/Lauki)- 1/2 Kg.
Gram Flour (Besan)- 1/4 cup
Salt- To Taste
Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 4 Tbsp. for Gravy

For Gravy:
Fresh Roma Tomatoes- 4 Medium
Red Onions- 2 Medium
Fresh Ginger 1 inch 
Fresh Garlic- 5 Cloves
Whole Dry Red Chillies- 4 to 5
Salt- to taste
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Garam Masala Powder- 1/2 Tsp.

Fresh Coriander Leaves- a few Sprigs, Finely Chopped

Method:
Clean, Wash, Peel & Grate the Botttle Gourd
Add about 1/2 Tsp. of Salt & keep aside for 15 Minutes
In small batches, squeeze the Grated Lauki to get rid of the excess water (this process may have to be repeated depending on the Quality & freshness of Lauki)

Add Gram Flour, Kashmiri Red Chilli Powder & Mix to make a semi smooth Dough to make Dumplings

Divide it into ten to twelve equal portions
Stuff one-piece tamarind into each portion of this mixture
Wet your palm and shape the stuffed portion into a ball

In a Non Stick Kadai, Heat Oil
Deep-fry the prepared Koftas (in small batches) for 2 or 3 Minutes/until Golden Brown in colour and crisp from the outside
Drain and remove onto Kitchen towel/absorbent paper

For Gravy:
Clean, Wash, Peel & Finely Chop Onions
remove Stems from Dry Red Chillies
Peel Ginger, Garlic and Grind to a fine paste along with Dry Red chillies

Wash and puree Tomatoes in a blender

Heat Oil in a pan, add the Pureed Onions and Sauté until light golden brown
Add Ginger-Garlic-Dry Red Chilli paste & Stir-fry till done

 

Add Haldi, Coriander Powder, Cumin Powder and Red Chilli Powder
Continue to cook on medium heat for about a Minute or so stirring continuously
Add the Tomato Puree and cook on high heat stirring continuously till Oil begins to separate
Add about 1.5 Cups of Water and bring it to a Boil
Add Salt, reduce heat & Simmer for about 5 Minutes

Gently add the fried Koftas and Simmer for 3-5 Minutes

Sprinkle Garam Masala
Serve Fresh garnished with chopped Fresh Coriander Leaves


Tips:
In Allahabad, a variation of this Dumpling is with a Cherry Stuffed in each for that classic Awadhi Touch!
Another option is to add a Tamarind Piece in each Dumpling
other options to stuff inside are Dried Plums, Paneer


Can replace all Dry Masalas in the Gravy (except for Salt) with Catch (or any of your Favorite Brand for that matter) Kitchen King Masala (perfect for Gravies)



 Feel free to share your views & do let us know how this one turned out :)