Alu Palak

Spinach is the only familiar leafy vegetable we find here easily in Nl. Lal math, Methi, Ambadi , sarso the list is long and its been a long time these have been a part of my meals. Well whenever I usually buy Palak I call it the ‘Palak Week’ as we get it in a huge Packet here and the Spinach is freshly washed and wet so if not used soon its gets soggy and finds it way to to the rubbish bin. So The Palak week celebration!!!!
One easy recipe is Alu palak. Its easy to make, its quick and and goes great with rotis/Nan / bread.I recollect seeing this recipe in Khana Khazana I think though I am not sure, however its worth a try!!!

I used:

2-3 potatoes: peeled and cubed
2 cups : Spinach finale chopped
2 tsp:Ginger, greenchilles, cumin paste
Seasame seeds as per liking ( optional)
Oil
½ tsp turmeric
Salt to taste

Method:
Heat oil in a pan add Cumin seeds , ginger paste and turmeric , fry a little add seasame seeds and potatoes . Cover the pan and cook the potatoes. Once the potatoes are cooked add the spinach and cook till the spinach is done. Add salt and serve hot.

Bhoppa dohi

“Kharwas” is one of Vs long lists of favourites. Kharwas is a sweet made from the “cheek” as we call in Marathi i.e. colostrum ( the thick milk) when a little calf is born. Its texture is similar to china grass and is often served chilled. Well let aside the “Kharwas” as it is very difficult to find cheek here in Nl. So to surprise V one fine day I fished this recipe. This recipe hails from Bong state and tastes very similar to Kharwas made far away in Maharashtra.

V was so surprised and happy; I can still recollect the look on his face!!! When he had his fill
I told him that it was “Bhoppa Dohi” not Kharwas. Sometimes I wish I hadn’t and let him think his wife is a super genious. So this is treat for all Kharwas lovers who are unable to find “cheek”.
I used:

1 can sweet condensed milk
1 cup thick sweet curd
1 cup whole milk or cream.

Garnish
Dry fruit pieces- cashews/ pistas etc.
Saffron/ Cardamom powder (optional)

The Method:

Mix the three ingredients together .You can use a hand mixer if u like. Add the dry fruits and steam for 20 mins in a steamer for eg cooker without the whistle or alternatively u can microwave for 6-8 mins . The mixture coagulates and assumes the texture similar to china grass. Cool, turn the vessel and cut into pieces and 2 × 2 inches. Serve chilled.

Italian Rice

I am a riceaholic as V calls me and it’s the easiest thing to cook in the busy mornings. Secondly I thought of giving the Italian herbs a chance to better than just something to add in pasta. There were some left overs of broccoli, mozzarella and corn from our last pasta dinner which I decided to put to use. V doesn’t prefer mild recipes but this recipe was appreciated and was in demand again the next week!!!!
I used:

Rice: 2 cups cooked with salt.
Brocolli: parboiled as per requirement.
Corn: Boil if using fresh
Carrots: grated
Mozzarella: cut into cubes.
Use a the vegetables and the cheese as per liking

Spices:
Italian Herbs: Rosemary, Basilicum, parsley etc.I used mixed ones. Add as per taste.
Black pepper: finely grounded as per taste

Oil for tossing.

Salt as per taste

The Method:
In a pan, heat oil and toss the vegetables. Add the rice and the herbs and pepper. Continue to toss. Lastly add the cheese and the salt to taste. Serve hot plain or goes well even with pesto.

Peas pattice

Green peas is one of my favorites and its often handy to be used when guests pop up. Peas pattice is easy to make and I often substitute peas with corn when available. I love the peas pattice back at Shree Krishna in Mahim, Mumbai and I framed my recipe guessing what probably was added in those yummy mouthwatering mutter pattice.
I used:
For the covering
Potatoes 5-6 : I always have boiled potatoes in my refrigerator as they are handy on a busy day.
Green chilies/ ginger/cumin seeds paste:1-2 tsps
Corrriander: finely chopped (as per taste)
Bread crumbs/ Maida: as per requirement for binding.
Salt.

For the filling:
Green peas: 1 cup (boiled with salt)
Onions finely chopped: 1-2
Red chilli powder: 1 tsp
Turmeric powder:1/4 tsp
Corriander & cumin seed powder: 1 tsp
Garam Masala/ goda masala: 1 tsp ( I use whichever is in stock)
Corriander: as per availability
Ketchup: I add a dash of ketchup as it binds the peas and also gives unique tangy flavor.
Salt for taste.
Oil to cook the stuffing

Oil to fry the pattice

The Method

Add oil in the girdle and add cumin seeds, turmeric powder and onions. Fry until transluscent then add red chilli powder and the peas. Spice up with the remaining powders and finally add in the salt and ketchup. Mash the peas lightly with the back of the spoon so they would be easy to stuff.

Mix all the ingredients for the stuffing and place flat on the palm . Put a spoonful of stuffing and roll in the sides to make a ball. Flatten to a tikki shape , dip in crumbs and shallow fry or deep fry. You can serve with Ketchup/ chutney of your choice.
This made me yummy pattice……Next time I make these I will add a pic with a section of the pattice.

GOLE BHAT

Rice is always preferred in our home. I hate making chapattis in the early cold and dark winter mornings. V’s Tiffin carries a variety of Rice. Most of my rice recipes are quick and easy to make. “Gole Bhat” is something I make on Sundays as it is best served piping hot with masala taak and crispy garlic phodni.
I ate this first at my friend Shilpa’s place. I learnt this recipe from her and it has been a part of my cooking since then.
I used
Besan / chickpea flour: 1 cup lightly toasted without oil
Peanut powder: 2 tbsps
Seasame powder: 2 tbsps (lightly roast the seasame before powdering it)
Cumin coriander powder:1 tsp
Turmeric powder: ¼ tsp
Red chilli powder: ¼ tsp
Finely chopped coriander
Salt
Sugar
Oil:3-4 tbsps
Mix the above the ingredients with oil and add some water as per requirement. Make balls and steam them in idli /modak patra for 20 minutes or microwave for 2-3 minutes on a greased plate.

Rice : 2 cups I use Basmati Rice( soaked in water and left to dry for ½ hr on the sieve)
Mustard seeds: 1tsp
Cumin seeds: 1 tsp
Asoefetida: ¼ tsp
Turmeric powder: ¼ tsp
Red chilli powder: ¼ tsp
Goda Masala/ Garam Masala: 1 tsp (optional)
Salt to taste
Oil for seasoning
Add mustard and cumin seeds, asofoetida, turmeric, chilli powder in oil and Rice. Toss the rice over the oil and add double the quantity of water and cook the rice. When the rice is almost done add the Goda masala and salt. When the rice is almost done add the balls and steam for a few minutes.
Garnish with coriander

Phodni: When serving heat half a cup of oil and add finely chopped garlic, when the garlic becomes brown add mustard, cumin, asofoetida, turmeric and red chilli powder.
How to serve?
The rice when served in a plate the balls should be crushed and mixed with the rice and then the hot phodni (1-2 tsps) should be poured over it and then eaten.
Gole Bhat is served best with Masala Taak.
Masala Taak:
Dilute Curd and whisk with hand blender. Make a paste of green chilies, ginger and cumin seeds and add to the curd. Add black pepper, black salt and salt and finely chopped coriander and serve chilled.

Samosa

It rains here very often. If its a Sunday then its awful. V and I miss all the Sunday eating out, specially the junk. This sunday V voluntereed to make samossas. It was a big risk so I decided to put on my apron to assist him. I escorted to my all time handy book "Hamkhas paaksidhi " by Jayashree Deshpande. I was sceptical as to how it would work as I had never tried Samosas earlier. Back home they are so easy to easily available.But this recipe was a big hit !!!

Here goes the recipe.

Potatoes: 1 kg , boil cut into small cubes

Green peas: 200 gm( I used approxiamtely), boiled

Finely chopped corriander

Paste: green chilles 10, 10 cloves of garlic, 1 inch ginger

Spice powders: Amchur powder, corriander-cumin powder, chole masala(optional)

Salt to taste.

Jeera

asafoetida

turmeric powder

red chilli powder

Oil

For the coating:

2:1/4 Maida: Semolina, salt, hot oil 2 tsps.
carom seeds, jeera (optional)

Oil to fry

Thick cornflour in water paste (for sticking the edges)

The stuffing:

Add oil in a pan and add the Cumin, asafoetida, turmeric the paste fry a bit. add the boiled potatoes and green peas.Add The Spice powders and salt and toss.Add the corriander.Steam for 1-2 minutes. Thats done with the stuffing.

The cover:

Mix the Maida and semolina in the given proportion, salt, add hot oil over it and knead into dough. add the carom and cumin seeds as well.knead well for half an hour or so.Make small balls and keep aside.

The most difficult part:

Roll out into 8 inches circles and cut in to 2 semicircles.

Handling one semicircle at a time make into triangle shaped pocket (use the mixture to stick the edges)and fill in the potato mixture.

Fold the edge to give it a base.

Deep fry in oil till they turn golden brown.

Serve with ketchup or chutney

Tofu Tikka

V and I are a die hard Paneer fans. Here we do not find it at the local supermarkets and often Paneer is a dish for special occassions.One weekend my tastebuds tickled and I longed to eat Paneer tikka. I got hold of my cycle and started off . I had to look for options. The dutch are famous for their cheese and I started eyeing the section. Mozarella caught my eye, but it melts away easily.The "vegetarisch" section I saw the tofu sitting there and it was the perfect alternative !!!!!

Paneer tikka as I usually made back home was trail and error and the recipe evolved itself.

I used.
1 packet of Tofu .cut onto cubes

Capsicum , tomatoes, onion, cut into cubes.

Mushrooms whole.

Marinade:

Ginger garlic paste 2 tsp

corriander-cumin powder 1tsp.

turmeric 1/4 tsp
red chilli powder ( as per taste)

Tandooori Masala / Garam Masala 2 big sps.

curd

finely chopped corriander

2 spoons of besan

Salt to taste

&

"sate sticks" thats what they call them here in Nl for the tikka

Now what I did was . I kept the tofu and the Vegetables in seperate bowls and and poured adequate marianade over them and left it for an hour or so.

Arrange the vegtables and the tofu on the stick and shallow fry it in pan or a skillet or you can grill in alternatively at 10-15minutes at 150 degrees C.

Garnish with Salad and serve hot.