Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

North Indian Vegetarian Main Course Special
Punjabi Cuisine

Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

Serves 2

Ingredients:

Potatoes - ¾ Cup, Parboiled, Peeled & Cubed

Spinach (Palak)- ¾ Cup, Blanched & Pureed

Ginger-Garlic (Adrak-Lehsun) Paste- 1-½ Tsp.

Extra Light Olive Oil/Pomace Oil- 2 Tsp.
Onion Puree- 3 Tbsp.

Milk- 1 Tbsp.

Red Chilli Powder- 1 Tsp.

Punjabi Chole Masala- 1 Tsp.

Salt- To Taste

Fresh Cream- 2 Tsp., For Garnish

Method:

Heat Oil
Add the Ginger-Garlic Paste, Onion Puree & Saute till Golden in Color
Add the Spinach Purée, Milk, Red Chilli Powder, Chole Masala, Salt, about ¼ Cup of Water & Mix Well
Let the Gravy Simmer on Low Flame till the Potatoes are blended with the Gravy well
Check the Seasoning
Garnish with Fresh Cream & Serve Hot!

Serve Hot with Phulka, Dal, Set Curd!

Tips:

Mashed Potatoes and Spinach blend beautifully with the Punjabi Chole Masala here

This Recipe is Easy to make, Different Flavours due to Chole Masala & has a Nice Finger licking Gravy

It takes about 5 to 7 Minutes of Preparation Time & 5 Minutes of Cooking Time

Variations:

Can be made in a Microwave through the Method given below:

In a Microwave Safe Bowl, Mix Oil, Ginger-Garlic Paste, Onion Paste
Cover & Microwave on High for about 2-3 Minutes
The Onions should look just like they have lost water & become Translucent/Light Golden in color

Add the Spinach Purée, Potatoes, Milk, Chilli Powder, Chole Masala, Salt and about ¼ cup of Water, Mix Well & Microwave on High for about 1-2 Minutes

Garnish with Fresh Cream & Serve Hot!

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

Spinach Fried Bread (Palak Puri) with Simple Potatoes simmered in Tomatoes (Tamatar Aloo)

Indian Vegetarian Breakfast Special 
Spinach Fried Bread (Palak Puri) with Simple Potatoes simmered in Tomatoes (Tamatar Aloo)
Serves 3-4

Ingredients:

For Spinach Dough:

Whole Wheat Flour (Gehun ka Atta)- about 2-1/4 Cups (for 18-20 Puris)

Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- to knead the Puri Dough

leftover Blanched Spinach Water- to make Dough

Method:
In Boiling Water, Immerse the Tender Spinach Leaves & Stalks for few Minutes & immediately transfer in an Ice Water Bowl as part of the Blanching Process

Knead the dough without any extra water using just the Blanched & Pureed Spinach

Keep the Dough covered with a Moist Cloth for better results

Roll the Dough into Puri & Keep Aside for Frying

 

 

Light & Fluffy Puris!

Crispy Crust on the Puri that we like!

For Simple Potatoes simmered in Tomatoes (Tamatar Aloo):

 

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Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)

Indian Vegetarian Main Course Special 
Fresh Organic Produce
Bell Pepper & Corn on the Cob (Handi Shimla Mirch aur Bhutte ki Sabzi)
Serves 2

On Open Direct Fame/Frying Pan/Grill Char the Green Bell Pepper & Corn

 

Chop the Corn into Hand Sized Slices

Put the Pepper in the Ziploc Plastic Bag, steam helps to loosen up the skin

When Cool, Peel the Skin off 

Heat a Handi Pan, Add Refined or Neutral Oil

Add Tempering Cumin, Toor Dal, Chana Dal, Curry Leaves, Green Chillies 2 Slit & Sauté

Add Onion Finely Sliced Cover & let it caramelize Add Garlic Ginger Chopped on the Side & Sauté till Sweat

Add Grated Coconut & Sauté till Slightly Golden

Add Dry Masalas (Haldi, Red Chilli Powder, Coriander Powder, Salt)

Add Charred Corn & Bell Pepper Slices, Water Tamarind Pulp Jaggery Curry Leaves Optional Fresh Coriander Leaves & Mix Well 

Sprinkle Garam Masala Water Cover & Cook till done

Peel & Slice the Charred Capsicum over the Vegetables & Mix Well

Add Lime Juice & Garam Masala Pinch

Grate Lime Zest on Top just before Serving

Tips:

Handi is a Round Clay/Metal/Non Stick Pot with Thick Bottom, Wide Mouthed Opening with a Narrow Neck forming a Broad Rim, so the pot is lifted by grabbing the Rim but a Clay Saucer may be used as a Lid

Dry Roast Garam Masala with Cloves, Pepper, Green Cardamom Warm Aromatic Sweet Stingent Spice, Black Cardamom, Coriander Seeds, Cassia Bark, Cumin, Bay leaf

Specially for Vegetable Dishes or as a Multipurpose Masala

Usage of Fresh Agricultural Produce & Organic Vegetables
Basic Technique of a Simple Curry Style Preparation, Caramelization, Steam Frying & Charring all 3 of which result as the Deep Flavours

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

Lentils with Fresh Green Stems (Thotakura Palakura Kadala Pappu)

South Indian Vegetarian Main Course Special

Andhra Cuisine

Lentils with Fresh Green Stems (Thotakura Palakura Kadala Pappu)

Serves 2

Ingredients:

Tender Stems of Spinach (Palak)- ½ Small Bunch, Roughly Chopped

Fresh Amaranth Greens (Thotakura/Cholai)- ½ Small Bunch, Roughly Chopped

Split Pigeon Pea Lentil (Kandi Pappu/Toor Dal)-  ½ Cup, Clean, Wash & Drain the Dal

Salt- To Taste

Jaggery- 1 Tsp.

Tamarind Pulp/Extract- 2 Tsp.

Onion- 1, Chopped into 1 inch pieces

Tomato- 1, Chopped into 1 inch pieces

Tamarind- ½ Lemon Sized (soaked in warm water)

Green Chillies- To Taste

Fresh Coriander Leaves- 1 Tbsp.

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tsp.

Mustard Seeds (Rai)- ¼ Tsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Dried Red Chillies- 2, Broken

Asafoetida (Hing/Inguva)- a Big Pinch

Curry Leaves (Karvepaku)- 6 to 7

Method:

In a Pressure Pan, Add Spinach-Thotakura Stalks, Split Pigeon Peas, Onions, Tomatoes, Tamarind Pulp, Jaggery, Water, Cover & cook for about 2-3 whistles

Pressure Cook on Medium Heat for about 2 to 3 Whistles

 

For Tempering:

Heat Oil, Add Mustard Seeds, Cumin Seeds, Dried Red Chillies, Curry Leaves, Hing & Sauté

Add on top of the Cooked Greens & Lentils, Mix Well

A complete Telugu Meal would include this Lentil coupled with Rice, any Vegetable preparation, Andhra Hot Soup (Charu), Fried Papad, Curd!

Tips:

One of the easiest ways to cook Fresh Greens like the Amaranth Leaves is to use a Pressure Cooker!

Elders in the Family have always emphasized the importance of Fresh Greens (Aaku Kuralu) which should be consumed daily especially during Breakfast or Lunch

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Fresh Amaranth Leaves cooked with Split Pigeon Pea (Thotakura Pappu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Fresh Amaranth Leaves cooked with Split Pigeon Pea Lentil (Thotakura Pappu)

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

Bostan Salatasi (Fresh Green Salad)

International Vegetarian Salad Special

Turkish Cuisine

Bostan Salatasi (Fresh Green Salad)

Serves 2

Ingredients:

Lettuce (Iceberg, Romaine, Lollo Rosso or any Variety of Choice)-

Onion- 1 Large, Outer Part Rings

Vinaigrette Dressing (made with Lemon Sauce, Parsley, Olive Oil)-

Turkish White Cheese-

Artichokes-

Boiled Sweet Corn-

Walnuts-

Fresh Pomegranate Seeds-

Powdered Sumac-

Method:

In a Large Salad Mixing Bowl, mix the Lettuce & Onion

Transfer the Contents (without dressing) into a Serving Plate

Add Turkish White Cheese, Artichokes, Boiled Sweet Corn, Walnuts, Fresh Pomegranate Seeds & the most Important ingredient is the Powdered Sumac Spice mix

Serve Freshly Tossed with the Dressing!

Tips:

Times Now Channel’s Popular Food Show ‘The Foodie’ had a Special Episode on Turkey called ‘Turkish Tang’ which inspired us to Prepare this Salad

Three different types of Lettuces (Iceberg, Romaine, Lollo Rosso or any Variety of Choice) are used in this Recipe

Variations:

This Salad can definitely be made any other way unlike this Recipe


Note:
We couldn't post Pics from this one as it was consumed soon as it was Tossed..hmm..so next time Pics will be here for sure..

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

Uttaranchali Cuisine

The distinct yet Similar Garhwali & Kumaoni Cuisine are from State of Uttaranchal

Among the Major Festive Foods from both Regions are the Roat, Rice Sweet (Arsa), Urad Dal Wada, Spicy Potato Snack (Aloo ke Gutke), Local Grains like the Barnyard Millet (Jhangora) are used for Sweet Dishes like the Barnyard Millet Pudding (Jhangora Kheer), Semolina Pudding (Singhal/Seeyal/Syali) etc.

Garhwali Cuisine uses a lot of Whole & Split Black Gram (Urad) & Gehat/Kulad Dal (Horsegram)

Some Greens used are the Indigenous Spinach (Pahadi Palak), Rare Fern of the Hills (Lingure), Poison Ivy (Bicchu Ghaas/Kandalee) etc.

Some other Lesser Known Dishes from the Garhwal Region are Fannah, Finger Millet FlatBread (Mandwa/Mandua Ki Roti), Gauhat Ka Parantha, Stuffed FlatBread (Bhari Roti), Black & White Roti, Whole Urad Puree Preparation (Chainsoo/Chaishu), Jholi, Ground Urad Dal Preparation (Phaanu), Sesame Seeds (Til) Chutney, Garlic (Lehsun) Chutney, Thechwani, Mandua Flour Dumplings (Baadi), Palau, Puris (Swala), Poison Ivy Prepration (Kandalee), Deep Fried Wheat Flour Sweet (Gulgula) etc.

Khichoni Tomatoes Onion Soup

Kumaoni People use a lot of  Whole Black Soyabean (Bhatt) in their Cuisine

Kumaoni Specials include Manira, Til Laddoos, Dubukas, Cholia Roti, Kumaoni Raita, Sisunak Saag, Kappa, Soaked Muli Nimbu, Baante, Palak Kappa, Karaal, Moong Dal Dubka, Rote, Palyoo, Churkani, Bhangak Khatai etc.

Lentil Items like Ras & Badil are Typical Kumaoni Dishes Cooked very interestingly in an Iron Wok and Served with Hemp Seed (Bhang) Chutney

Assorted Green Leafy Vegetables Cooked in Simple Spices (Kafli)

North Indian Vegetarian Main Course Special

Garhwali Cuisine
Uttaranchali Cuisine

Assorted Green Leafy Vegetables Cooked in Simple Spices (Kafli)

Serves 3-4

Ingredients:

Spinach Leaves- 1 Big Bunch, Roughly Chopped

Lamb's Quarter Leaves (Bathua/Mathua/Cheel Bhaji)- 1 Big Bunch, Roughly Chopped

Bengal Gram Leaves (Chane Ka Saag)- 1 Big Bunch, Roughly Chopped

Fenugreek Leaves (Methi)- 1 Big Bunch, Roughly Chopped

Water- 1/2 Cup

Salt- 2 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- 1.5 to 2 Tbsp.

Roasted Cumin Seeds (Jeera)- 1.5 Tsp.

Ginger- 1 Inch Crushed & Finely Chopped

Garlic- 5-6 Cloves, Roughly Chopped Optional

Green Chillies- 3, Finely Chopped

Turmeric Powder (Haldi)- 1.5 Tsp.

Coriander Powder (Dhaniya)- 1.5 Tsp.

Red Chilli Powder (Lal Mirch)- 1 Tsp.

Asafoetida (Hing)- a Pinch

Rice Flour- 2 Tbsp., Roasted & Ground in Mortar

Curd/Yoghurt- 5 Tsp.

Butter- 2 Tsp.

Method:

Wash & Roughly all the Green Leafy Vegetables (Spinach Leaves, Bathua Leaves, Bengal Gram Leaves & Fenugreek Leaves)

Add Greens in a Deep Braising Pot with Salt &Water to Boil

Cover & Let it Cook till they are Done

Drain & Keep Aside to Cool

To Prepare the Gravy Base:

Heat Oil, Add Cumin Seeds, Ginger, Garlic, Green Chillies & Sauté

Add Turmeric Powder, Coriander Powder, Red Chilli Powder, Asafoetida & Sauté

Chop the Greens Roughly Once Again, Add in the Pan & Mix Well

Add the Rice Flour & Mix Well

Let the Greens Cook for 3-4 Minutes; Check to see if the Greens turn into a Thick Gravy Consistency and are Well Coated

Add the Water from the Boiled Greens (if required) and Mix Well till the Water dries out again

Whisk the Curd, Add to the Gravy & Mix Well

Garnished with Butter

Serve Hot with Traditional Indian CornMeal FlatBread (Makke Ki Roti) or Steamed Rice on a Cold Winter Day!

Tips:

Kafli is traditionally prepared in the State of Uttaranchal in the Northern Hilly Region of Garhwal

Kafli is one of the Healthy Dishes for winters; Thick gravy prepared mainly with Spinach & Fenugreek Leaves   

Add just enough Water to cover the Greens so that they are Tender but aren’t overcooked

Traditionally Greens are Roughly Crushed with hands but Knife or Blender can be used as per Convenience

Roast the Rice & Roughly Ground into Powder in a Mortar Vessel and add as a Thickening Agent for an Authentic Taste

Can add Roasted Rice Paste as well

Also can use Bengal Gram Flour (Besan) Paste 

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

Cottage Cheese Simmered in Fresh Spinach Gravy (Palak Paneer)

Winter Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine

Cottage Cheese Simmered in Fresh Spinach Gravy (Palak Paneer)

Serves 2

One of the Classic Item on the Menu of every Indian Restaurant!

Ingredients:

Fresh Spinach Leaves (Palak)- 1 Large Bunch, with Tender Stems

Fresh Cottage Cheese (Paneer)- 100 Grams

Green Chillies- 2, Slit  

Extra Light Olive Oil/Olive Pomace Oil- 1- ½ Tbsp.

Cumin Seeds (Jeera)- ¼ Tsp.

Garlic- 8 to 10 cloves, Crushed
Salt- To Taste

Lemon Juice- ½ Tbsp.

Fresh Cream- 2 Tbsp.

Method:

Clean, Remove Thick Stems only and Wash Spinach in Water thoroughly

Blanch the Spinach in Hot Water and Dip it in Cold Water (with ice cubes preferably) immediately after 4-5 Minutes

Drain the Excess Water and Keep Aside to Cool

Blend the Spinach, Green Chillies and Water to form a Fine Paste

Dice the Paneer into Half an Inch Cubes

Slightly Roast the Paneer Slices on a Non Stick Pan without Oil so that they form a Nice Golden Color

Heat Oil in a Non Stick Deep Bottom Pot

Add Cumin Seeds and as they start to crackle Add Garlic and Sauté

Add Spinach Puree and Stir carefully as the Gravy tends to splutter out of the Pot

Add Salt by Checking the Seasoning accordingly

Add Paneer when the Gravy comes to a Boil

Add a dash of Lemon Juice & Fresh Cream just before taking off the Flame

Serve Fresh and Hot with Phulka or Steamed/Flavored Rice on a Cold Winter Day!

Tips:

An important Point to keep in mind is to avoid Cabbage/Spinach with Tomato as a Combination as they tend to affect people who already have Kidney/Gall Stones or have a high tendency to develop them again post Surgery..
That is the reason why Our recipes would be based on the same point just like this one is..

Can save the Thick Stems of Spinach to use it in an Andhra Preparation of Fresh Greens Stem Stew (Kadala Pulusu)

It would be great to use the Fresh Cottage Cheese made at home!

Variations:

Can add Fresh/Frozen Green Peas here as well   

In the City of Allahabad, Uttar Pradesh we have tasted the same dish with Blanched & Chopped Spinach instead of Pureed form. They also used the Blanched water in the Gravy while Cooking.

Using the Blanched Spinach Water adds back the lost Nutrition to the Gravy as a Vegetable Stock!

Another Recipe straight from the Dhaba:

Thanks to Chef Harpal Singh Sokhi for reminding us of the Rustic Punjabi Food (Asli Punjabi Khana) or more popularly called ‘Dhabe Da Khana’ we used to relish in Delhi!!

Serves 3-4

Ingredients:

Palak- 2 Cups, Boiled & Pureed

Paneer- 200 Grams

Extra Light Olive Oil/Olive Pomace Oil- 2-3 Tbsp.

Jeera- 1 Tsp.

Garlic- 10-12 Cloves, Finely Chopped

Green Chillies- 5, Finely Chopped

Onion- 2 Medium, Finely Sliced 

Black Salt- ¼ Tsp.

Coriander Powder- 1 Tbsp.

Turmeric Powder- ½ Tsp.

Salt- To Taste

Coriander Paste- 1 Tbsp., (made with Fresh Coriander Leaves)

Plain Yoghurt- 1 Cup
Lemon Juice- ½

Add the Slightly Whisked Yoghurt & Mix Well

Add all the Dry Masalas & Mix Well

Add Coriander Paste & Stir (as seen below in the middle in a light green Paste form dissolving in the Spinach Puree)

Add Paneer Cubes Gently & Combine Well

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