Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

North Indian Vegetarian Main Course Special
Punjabi/Uttar Pradesh Cuisine
Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

One of our Family's All-Time Favorite!


Ingredients:

Black Eyed Peas (Lobia)- 1 Cup, Washed & Soaked Overnight

Tomatoes-3 Medium, ground into a fine Paste

Green Chillies- 3 no’s, Finely Chopped (Slit/Paste)

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

Cumin Seeds-1 Tsp.
Bay Leaf- 1

Cinnamon- 1 Inch Stick

Cloves- 1 No.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.

Garam Masala- 1 Tsp.
Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Extra Ingredients (all remain the same like my other Lobia recipe except that this one is Without Onions):

Whole Red Chillies- 3 No’s

Big Black Cardamon Powder- 1/2 Tsp.

Black Pepper Powder- ½ Tsp.

Lemon Juice- 1 Tsp.

Method:

Take a mix of 2 Cinnamon sticks, 2 Cloves, 2 Big Black Cardamom and 2 Chopped Green Chillies tied in a Muslin Cloth as a Spice Bag (Potli)

Put this Spice Bag in the Lobia while it boils, remove and keep the Spice Bag aside after Lobia is cooked

Heat Oil in a Pressure Pan/Non Stick Pan on Medium flame

Add Whole Red Chillies, Cumin Seeds and sauté till they crackle

Add Ginger Paste and Sauté till Golden Brown

Add Masalas diluted in water (Turmeric, Red Chilli Powder, Coriander Powder, Salt) and Sauté

Add Tomatoes and Stir Fry (Bhunno) till Oil surfaces in the Gravy

Add Boiled Lobia, bring to boil and Cover to cook on Low Flame

Sprinkle Big Black Cardamon Powder and Black Pepper Powder

Garnish with Fresh Coriander Leaves

Tips:

Cumin Powder can be used instead of Cumin Seeds

The Whole Spices (Bay Leaf, Cinnamon, Cloves) are optional and can be replaced with just Fresh Garam Masala Powder just before taking the Lobia off the flame 

In this Recipe make a paste of Ginger and Tomatoes separately

Tomato Puree can be used to enhance the Rich Red Colour of the gravy and also in case Roma Tomatoes aren’t available

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

Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Pakoda/Karhi Bari)

North Indian Vegetarian Main Course Special

Bihari Cuisine
Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Bari/Pakoda)

Serves 4

Ingredients:

For Gram Flour Dumplings (Bari/Pakoda):

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

Chickpea/Gram Flour (Besan)- 1- 1/2 Cup

Turmeric Powder (Haldi)- ½ Tsp.

Baking Soda- Pinch

For Gram Flour Gravy (Kadhi):

Yoghurt (Dahi)- 1 Cup

Chickpea/Gram Flour (Besan)- 4 Tbsp.

Water- 3 Cups

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

For Tempering (Tadka):

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

Mustard Seeds (Rai)- ½ Tsp.

Asafoetida (Hing)- Pinch

Cumin Seeds (Jeera)- ½ Tsp.

Caraway/Carom Seeds (Ajwain/Vamu)- a Pinch

Fenugreek Seeds (Methi)- Pinch

Whole Red Chillies- 3-4 No’s , Broken (Depends on the Chilli’s variety)

Turmeric Powder (Haldi)- ½ Tsp.

Method:

For Gram Flour Dumplings (Bari/Pakoda)

Sieve Besan and  Gradually mix Water to make a Smooth Batter avoiding Lumps (preferably with Hands/ Whisker)

The Batter should be Semi-Solid and  thicker than Pancake Batter, Keep aside for 10 minutes

Heat Oil in a Deep Skillet (Kadhai) on High Flame; carefully check to see if the Oil is ready to Deep Fry by putting a Drop of the Prepared Batter in the Hot Oil, if the Batter rises on Top of the Oil it means the Oil is ready.

Slowly pour the Batter with a Spoon one Bari at a time, Deep Fry till Reddish Brown, Drain and Keep Aside in a Bowl of Salted Cold Water

For the Gravy (Kadhi):

Beat the Set Curd/Yoghurt with a Whisker/Blender till Smooth

Add 2 Cups of Water, ½ Cup of Besan , Turmeric Powder (Haldi) and Whisk well

Bring the Gram Flour (Besan)- Yoghurt (Kadhi) Mixture to a boil in a Deep Bottom Non Stick Pot.

Keep Stirring the Kadhi till the Raw Smell of Besan disappears, bring Kadhi to a Boil and bring the Mixture to a Thick Gravy Consistency for about 10 Minutes

Add Tomatoes and Mix for about 5 Minutes

Add Dumplings and cook for about 5-7 Minutes covered till Bari gets absorbs in the Gravy

Heat 2 Tsp. Oil in a Pan, Add Tempering Ingredients (Mustard Seeds, Cumin Seeds, Carom Seeds, Fenugreek Seeds (Methi) and Broken Red Chillies) and Fry on Low Flame. As Seeds start to Crackle, add Asafoetida (Hing)

Serve Hot with Steamed Rice!

Tips:

One of the Techniques of the Bihari Cuisine is ‘Smoking Food’, especially with frying Whole Red Chillies/Chilli Powder in Oil which brings out a nice Smoky Flavour

Traditionally, Mustard Oil is used in Bihari Cuisine which adds to the Smoky Falvor

Some Variations in this Dish can be:

1-      Can add Carom Seeds (Ajwain), Cumin Seeds (Jeera) in the Bari Batter as well

2-      Can add Finely Chopped Onions, Chopped Green Chilies, and Chopped Fenugreek Leaves (Methi) in the Bari Batter

3-      Can Add Cumin Powder (Kuta Jeera), Coriander Powder (Kuta Dhaniya) in the Bari Batter

     P.S: Thanks to Mrs. Alpana Mishra from San Jose California for her rock solid support during my stay in CA, and I would like to dedicate this Recipe to Alpanaji :) 
            
  
       Feel free to share your views & do let us know how this one turned out :)

Bottle Gourd cooked with Milk (Doodh Waali Lauki/Sorakaaya Paalu Kura)

Simple Techniques of Quick Cooking- Easy to Make, Lighter Version of Bottle Gourd! 
 

Indian Vegetarian Breakfast Special

Bottle Gourd cooked with Milk (Doodh Waali Lauki/Sorakaaya Paalu Kura)

Serves 3-4

Ingredients:

Bottle Gourd (Lauki/Sorakaaya)- 1 Medium

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

Cumin Seeds (Jeera)- 1 Tsp.

Onion- 1 Medium, Chopped FInely

Green Chillies (Hari Mirchi) (Pacchi Mirchi)- 2 No’s., Slit

Milk (Doodh/Paalu)- Tbsp.

Salt- To Taste

Method:

Wash, Peel and Cube Lauki into 1 Inch pieces; keep the Lauki Pieces aside in Water 

In a Non Stick Pan/Skillet/Kadhai, Heat Oil

Add Cumin Seeds and sauté till they crackle

Add Green Chillies and Sauté

Add Lauki, Turmeric Powder and Mix well; Keep Covered and Simmer till Lauki is Soft and Translucent; Add Salt and Mix Well

Add Milk and Cook on Low Flame till Lauki and Milk Combine Well

Serve Fresh & Hot with Indian Flat Bread (Phulka), Set Curd (Dahi), Pachranga Pickle (Achar), Papad, Salad (Green Chillies for extra Kick in the Mouth Dilli Style, Cucumber, Tomato, Onion) !!

Tips:

Benefits of Bottle Gourd are that it is Low in Fat, Cholesterol yet High in Fibre; so to maintain the High Fibre content, the Vegetable can be used unpeeled for many recipes

Also, Cooked Bottle Gourd is Cooling, Relaxing, Sedative, Diuretic and Easily Digestible

It is perfect to be included for Dinner as a Light Meal is recommended by the Nutritionists :)   




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Black Eyed Peas in a Tomato Based Gravy (Tariwali Lobia)

North Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine
Black Eyed Peas in a Tomato Based Gravy (Tariwali Lobia) 

One of our Family's All-Time Favorite!


Ingredients:

Black Eyed Peas (Lobia)- 1 Cup, Washed & Soaked Overnight

Onions- 2 Medium, ground into a fine Paste

Tomatoes-3 Medium, ground into a fine Paste

Green Chillies- 3 no’s, Finely Chopped (Slit/Paste)

Ginger- 1 Inch

Garlic- 3-4 Cloves

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

Cumin Seeds (Jeera)-1 Tsp.
Bay Leaf- 1

Cinnamon- 1 Inch Stick

Cloves- 1 No.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.

Garam Masala- 1 Tsp.
Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

Boil Lobia in a Pressure Cooker till 2 whistles; the Beans shouldn’t be overcooked but retain their shape. 

Make a fine Paste with Onions, Garlic, Ginger, Cumin, Cinnamon, Cloves,

Heat Oil in a Pressure Pan on Medium flame

Add Cumin Seeds and sauté till they crackle

Add Bay Leaf, Cinnamon, Cloves and Sauté

Add Onions-Ginger-Garlic Paste and Sauté till Golden

Add Tomatoes Paste and Sauté

Add Masalas (Turmeric, Red Chilli Powder, Coriander Powder, Cumin Powder) and Sauté till Oil surfaces in the Gravy

Add Boiled Lobia, mix well and cover to cook on low flame

Garnish with Fresh Coriander

Serve Hot with Indian Flat Bread (Phulka)/Jeera Rice, Plain Curd/Raita and the Classic Onion-Green Chilli Salad 'Dhaba' Style!

Another Variation is the Authentic Punjabi Version of Lobia recipe is posted in the Jain/No Onion-Garlic Post, please do check it out as well..

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 :)