Cottage Cheese (Paneer) Simmered in Tomato Gravy (No Onion- Garlic/Saatvik)

North Indian Vegetarian Main Course Special

Cottage Cheese (Paneer) Simmered in Tomato Based Gravy (No Onion- Garlic/Saatvik)

Serves 2

Ingredients:

Coriander Seeds (Sabut Dhaniya)- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Fennel Seeds (Saunf)- ½ Tsp.
Tomatoes- 2 No’s, Ripe Pureed
Turmeric Powder (Haldi)- ¼  Tsp.
Red Chilli Powder- ½ Tsp.

Cottage Cheese (Paneer)- 200 Grams (Usually 1 Packet), Cut into 1 Inch Cubes

Salt- To Taste

Fresh Coriander Leaves- 1- ½ Tbsp.

Method:

Roughly crush Coriander Seeds in a Mortar Pestle/Grinder

Heat Oil & Add Coriander-Fennel Seeds & Saute

Add the Fresh Tomato Puree, Haldi, Red Chilli Powder, Mix Well

Stir till Oil Surfaces out of the Gravy

Add ½ Cup of Hot Water, Salt & Let the Gravy Simmer

Add the Paneer Gradually in the Gravy

Cover & Cook on Low Flame for about 8-10 Minutes

Serve Hot with Phulka, Fresh Green Chillies & Set Curd for a Dhaba Experience! 

Tips:

Can Add 1-½ Tsp. of Chopped Spring/Green Onions for Garnishing 

For all the Health Conscious People, in case the Paneer is used fresh without slightly frying, make sure to keep a check on it so that it Stays Firm & doesn’t crumble

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

Organic Beaten Red Rice Flakes (Poha) Breakfast/Snack

Indian Vegetarian Breakfast Special

Organic Beaten Red Rice Flakes (Poha)
A healthy alternative to the classic White Poha Breakfast/Snack

Serves 2

Ingredients:

Organic Beaten Red Rice Flakes (Thick Poha)- 3 Cups

Green Chillies (Hari Mirch)- 3-4, Finely Chopped

Potatoes (Aloo)- 2 Medium, Finely Chopped

Olive Pomace Oil- 1 Tbsp.

Organic Mustard Seeds (Rai)- 1 Tsp.

Organic Fennel Seeds (Saunf)- 1Tsp. 

Onion- 1, Finely Sliced

Salt (Namak)- To Taste

Organic Turmeric Powder (Haldi)- 1/4 Tsp.

Sugar (Cheeni)- 1/2 Tsp.

Ratlami Sev- To Garnish

Chopped Coriander (Dhaniya)- To Garnish

Pomegranate Seeds (Anar Dana)- To Garnish

Lemon Juice (Nimbu ka Ras)- To taste

Jeeravan Powder

For Kadak Chai:
Wagh Bakri Tea- 

Water-
Milk-
Sugar-

METHOD:

Wash the Poha in a strainer 2 times till the Water comes out clean

Sprinkle some Salt, Turmeric & Few Drops of Oil while mixing the Poha

Keep it aside for about 8-10 Minutes

Heat Oil in a Wide Non Stick Pan

Add Mustard and as they start to splutter add Fennel Seeds

Add the Green Chilies, Onions and Sauté till the Onions turn Translucent

Add Potatoes, Sprinkle some Water & Cover to Cook till Potatoes are Soft

Add the Strained Poha, sprinkle Salt, Sugar and Mix thoroughly

Sprinkle some more Water, Cover & Cook it for 5-10 more Minutes to let it cook in its own Steam

Serve Hot Garnished with Coriander, Sev & Pomegranate Sprinkled with Jeeravan Powder with Kadak Chai (Strong Masala Tea)!

Tips:

If needed, feel free to decrease/increase the Poha quantity (according to personal preference) 

Be very careful while washing the Thin Poha as it becomes mushy easily. Try to change the water and wash Poha till water comes out clean and keep the Poha dry

The majority of recipes in Andhra, Tamilnadu and North India are prepared from 2 types of Poha:

Thick Poha- Used for Chivda and they puff when deep fried

Semi Thick Poha- Used for Kanda/Batata/Indori Poha

The other 2 varieties like Medium Poha and Paper Poha are easily available & more often used in Western Indian cuisine.

Poha is a simple to prepare, high calorie yet nutritious, low fat and low calorie breakfast, snack or brunch enjoyed by people of all age groups!

During our stay in Vadodara, some of the best Poha (with Chai) was always from the Tea Shops (Chai-Poha Stall)

As we all want to Turn our Traditional Dishes into a Nutritious Meal, can Add 3 Tbsp of Finely Chopped Carrot, 2 Tbsp. of Green Peas & 2 Tbsp. Of Finely Chopped French Beans

Variations: 

For a fasting/festival day meal, Grandmothers (both my Paternal & Maternal) & Mom prefers to have a light meal like Upma, Poha, Dosa, ideally without Onion Garlic

The Link for the same on the Blog is:
http://globaldhaba.blogspot.in/2011/12/winter-vegetarian-breakfast-special.html




Ideally this recipe can be made by using Pure Ghee to enhance the flavors (and provide instant Energy to a person who has been working out/fasting all day!)

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

Green Peas FlatBread (Matar Parantha)

North Indian Vegetarian Breakfast Special
Punjabi Cuisine
Green Peas stuffed Flat Bread (Matar Parantha)

Serves 2

Ingredients:

For Filling:

Fresh/Frozen Green Peas (Hara Matar)- 1.5 Cups

Green Chillies (Hari Mirch)- 2 No's, Finely Chopped

Fennel Seeds (Saunf)- ½ Tsp.

Cumin Powder (Kuta hua Jeera)- ½ Tsp.

Coriander Powder (Kuta hua Dhaniya)- ½ Tsp.

Extra Light Olive Oil/Olive Pomace Oil- ½ Tbsp. (on Each Parantha)

For Dough:

Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Caraway Seeds (Barik Ajwain)- ½ Tsp.

Salt- 1 Tsp.

Water- To make Dough

Method:

Boil/Microwave Green Peas for 4 Minutes till Soft and are ready to Mash

Heat Olive Oil in a pan, Add Fennel and let it crackle

Add Green Chillies and Sauté

Add Peas, Coriander Powder, Cumin Powder, a pinch of Salt and Sauté

Let the mixture cool for some time

Slightly mash the Peas and keep it aside

For the Dough:

Mix the Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas

Make a Hard Dough as the Peas Filling will leave some water

Keep the Dough aside for 10 Minutes

For Paranthas:

Divide the Dough and the Peas Filling into 4 equal parts

Dust with some Whole Wheat Flour and roll with a Rolling Pin

Put the Peas Filling in the center and Seal with all the edges folded towards the center

Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side
Turn it to the other side as soon as Brown spots start appearing

Put Oil on this side, spread evenly and turn it over

Put Oil on this side and spread evenly, Cook till both sides are Golden Brown

 

Serve Hot with with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed or Pachranga Pickle, Set Curd/Yoghurt or Flavoured Raita and Lots of Love :)!!    

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

Organic Beaten Rice Flakes (Indori Poha) Saatvik/Jain Breakfast/Snack

Indian Vegetarian Breakfast Special

Organic Beaten Rice Flakes (Indori Poha)
Try this Saatvik/Jain Version of the Classic Indori Poha!

Serves 2

Ingredients:

Organic Beaten Rice Flakes (Thick Poha) - 3 Cups 

Green Chillies (Hari Mirch)- 3-4, Finely Chopped

Potatoes (Aloo)- 2 Medium, Finely Chopped (optional if making it according to Strict Jain Standards)

Carrot (Gajar)- 3 Tbsp. Finely Chopped

Green Peas (Matar)- 2 Tbsp.

French/Green Beans- 2 Tbsp. Finely Chopped

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Organic Fennel Seeds (Saunf)- 1Tsp.

 

 Organic Mustard Seeds (Rai)- 1 Tsp.

Salt (Namak)- To Taste

Organic Turmeric Powder (Haldi)- 1/4 Tsp.

Sugar (Cheeni)- 1/2 Tsp.

Ratlami Sev- To Garnish

Chopped Coriander (Dhaniya)- To Garnish

Pomegranate Seeds (Anar Dana)- To Garnish

Lemon Juice (Nimbu ka Ras)- To Taste

Jeeravan Powder

Method:

Wash the Poha in a strainer 2 times till the water comes out clean

Sprinkle some Salt, Turmeric, Sugar and little oil while mixing the Poha

Keep it aside for about 8-10 Minutes

Heat Oil in a Wide Non Stick Pan

Add Peanuts, Mustard Seeds, Cover & Saute till the Seeds start to Splutter

Add Fennel Seeds, Green Chilies & Sauté

Add the Poha, sprinkle Salt, Sugar & Mix thoroughly

Sprinkle some more Water, mix and cover it for 5-10 minutes to let it cook in its own steam

Serve Hot garnished with Coriander, Sev and Pomegranate sprinkled with Jeeravan Powder & Strong Indian Tea (Kadak Chai)!

For Kadak Chai:
Wagh Bakri Tea- 

Water-
Milk-
Sugar-

TIPS:
If needed, feel free to decrease/increase the Poha quantity (according to personal preference) 
Be very careful while washing the Thin Poha as it becomes mushy easily. Try to change the water and wash Poha till water comes out clean and keep the Poha dry.

The majority of recipes in Andhra, Tamilnadu and North India are prepared from 2 types of Poha:
Thick Poha- Used for Chivda and they puff when deep fried
Semi Thick Poha- Used for Kanda/Batata/Indori Poha
The other 2 varieties like Medium Poha and Paper Poha are easily available & more often used in Western Indian cuisine.
Poha is a simple to prepare, high calorie yet nutritious, low fat and low calorie breakfast, snack or brunch enjoyed by people of all age groups!

During our stay in Vadodara, some of the best Poha (with Chai) was always from the Tea Shops (Chai-Poha Stall)
 

For a fasting/festival day meal, my Mom prefers to have a light meal like Upma, Poha, Dosa, ideally without Onion Garlic. Ideally this recipe can be made by using pure ghee to enhance the flavours (and provide instant energy to a person who has been working out/fasting all day!)
For a healthy yet authentic dish, try using Olive oil, Brown Rice Flakes (Poha/Atukulu/ Aval), Fresh Assorted Vegetables, Roasted Sev and multi-coloured fruits
 

One other Poha variety uses Mustard Seeds, Cumin Seeds, and Coriander Seeds as Tempering
To make this recipe as it is made with Onions, just add 3 medium finely chopped onions
Ratlami Sev is specifically mentioned here as it gives the perfect authentic taste of our Indore’s ‘world famous’ Poha :D
Seedless Grapes and/or Raisins (Kismish) can be used just before turning the stove off or at the time of serving as well
 

Overall, Indori or as we may say Indori Poha SHOULD HAVE Fennel seeds, Sugar, Chopped Coriander, Choppeed Onions, Pomegranate seeds, Ratlami Sev and Jeeravan Powder along with Strong Tea (Kadak Chai) and Indian dessert Jalebi!!
 

For more information on Tea and Jalebi:
http://en.wikipedia.org/wiki/Masala_chai
http://www.rediff.com/getahead/2006/oct/31tea.htm
http://en.wikipedia.org/wiki/Jalebi

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