DAHI WALI ALOO LACHCHE KI SABJI

One of my most favorite short cuts and yet a sure shot hit is yoghurt based curries. As a child I remember making these with Badi sev. Since that wasn’t available, I used potato chips/ fingers. My family was thrilled. Easy to please 5 minute dish. 

INGREDIENTS 

1 sliced red onion 2 whole green chilies 

2 smashed garlic cloves 

1 cup aloo lachcha( chips)

Haldi 

Red chili powder 

Salt 

1/2 tsp mustard seeds

Hing 

2 tbsp oil 

1 cup curd 

1/2 red bell pepper slices 

Coriander leaves 

METHOD 

1. Heat oil and add hing and rai. 
2. Add gr chillies, garlic and sauté. 
3. Put sliced onions and bell peppers and sauté for 2-3 mins. Do not let them soften. 
4. Add the spices and salt, stir 30 secs. 
5. Lower heat and pour yoghurt. 
6. Stir to mix well. Add aloo lachcha and cook on low heat. 
7. Put coriander leaves and cook for 2-3 mins. Yoghurt splits lightly. Trick is in keeping the vegetables crunchy. 
8. Relish it with hot rotis. 

KUCHUMBER

INGREDIENTS 

1 cup grated cucumber

1/4 cup crushed peanuts 

1 chopped green chili

Salt 

1/2 tsp sugar 

Lemon juice 

1 tbsp oil 

1/2 tsp mustard seeds 

1/4 tsp chili powder 

Coriander leaves for garnish 

1. Mix all ingredients except oil, mustard seeds and chili powder. 

2. Heat oil, add mustard seeds and let them crackle. Add chili powder and pour immediately on the salad. 

3. Serve chilled. 

PANEER/TOFU/EGG BHURJEE

200 gms tofu/paneer/2-3 eggs 

1 chopped onion

1 tbsp each of ginger garlic chili crushed 

1 cup tomato purée 

Salt 

1 tbsp Oil 

1/2 tsp cumin 

1 bay leaf 

1/2 tsp chili powder 

1 tsp coriander powder 

1/2 tsp turmeric powder 

Green peas/chopped bell peppers/spring greens 

(Whatever you have or like)

2-3 tbsp cream (optional)

Coriander leaves 

METHOD

1. Heat oil, add cumin and bay leaf. 

2. Add chili ginger garlic crush and sauté. 

3. Put in the chopped onion and sauté till brown. 

4. Add the spices and sauté for a minute to release oil. 

5. Pour in the purée and mix well. 

6. Add the peas/bell peppers/spring greens. Sauté  

7. Add chopped paneer/tofu/eggs. 

8. Mix well, add 1/2 cup water and cover to cook for 10 mins. 

9. Check and see if oil is released. Add cream and mix well. Cook for another few mins to adjust gravy. Top with coriander leaves. 

10. Serve hot with rice. 

CARAMELIZED ONION RICE

INGREDIENTS 

200 gms rice 

2 sliced onions 

1 tsp sugar 

Salt 

2 tbsp Oil 

1 tbsp Butter 

1 Bay leaf 

2” piece cinnamon 

METHOD

1. Wash the rice, drain and keep for 30 mins. 

2. Heat oil and butter in a pan. 

3. Add bay leaf and cinnamon. Sauté. 

4. Add onions, salt and sugar and sauté till onions are brown. 

5. Add the rice and sauté for few mins. 

6. Add 1.75 times the water. 375ml. 

7. Give a boil and lower heat. Cover and cook till done. 

8. Keep for 30 mins in a closed space like an oven that’s off. 

9. Serve with curry of choice. 

SAMOSA

INGREDIENTS

1 cup white flour (250 gms)

3-4 tbsp oil (60 ml)

Salt  

Warm water to knead

Oil

2 boiled potatoes 

1/4 cup green peas 

1 tbsp ginger and green chili crushed 

1/4 tsp Chili powder 

1/2 tsp Coriander powder 

2 tbsp chopped coriander leaves 

Lemon juice 

Salt

Oil to deep fry 

METHOD

1. Take flour in a bowl, add oil and salt. Mix to bread crumbs consistency. 

2. Add warm water few tbsp at a time,about 1/4 cup in all.  Knead the dough firm to touch. Cover with moist cloth and keep for 30 mins. 

3. For stuffing, heat oil and add crushed ginger chili. Add green peas and cover to cook till soft  

4. Sauté few seconds and add all the spice powders. 

5. Add salt and stir at low heat for few seconds. 

6. Add crushed potatoes and mix well. 

7. Pour in lemon juice and coriander leaves and mix well. Keep this stuffing to cool. 

8. Make walnut size balls of the dough. 

9. Roll into oval shape, about 6-7” in length. 

10. Cut into half on the short short size to get two semi circle. 

11. Take the cut side and hold in center, flip on thumb, apply water and close into a cone. Press well to seal the opening. 

12. On the open side, put the potato filling and stuff well. Seal the rounded side on to the front and shape into samosas. Press well so that filling doesn’t come out this is important so that the oil doesn’t go in.

13. Keep for 30 mins to dry up. 

14. Heat oil and when it’s at medium heat, drop a small ball of dough to see it bubble and slowly come up. 

15. Add the samosas on medium to low heat to avoid bubbling on skin. Leave for about 4-5 mins to cook through. 

16. Flip over to brown on both sides. Cool on paper towels and serve with green chutney or tamarind chutney. 

17. You can also use pizza dough and bake them when you are in a hurry. The above recipe of dough also baked well. 

Gajar muli achaar

One simple and rustic pickle is this combination. The sweetness of carrots are balanced by the tangy and pungent radish. Envoy this very simple achaar with dal maharani, saag or even plain ajwain paratha. This pickle tastes so good that it's hard to let it last long. It's over as you can eat it with everything. I must warn you that it smells very strongly and not everyone may like the smell in the house.

INGREDIENTS

1 cup thickly julienned carrots 1 cup thickly julienned radish

4-5 tbsp oil ( mustard, olive, sunflower)

2 tbsp salt

1 tsp chilli powder

1 tbsp mustard powder

1/2 tsp roasted methi powder

1/8 tsp hing

1 tbsp vinegar

METHOD

1. Dry the vegetables in the sun till they don't have any moisture.

2. Heat the oil on low flame and add all dry ingredients.

3. Mix well to toast for 30 secs and add vegetables. 4. Add vinegar and switch off the stove.

5. Mix well, put in a jar and keep in the sun for a few days.

Spicy ragda chutney

    I try to never waste anything. Nature has given us so much and I respect it by using every bit that I can in my kitchen. One such venture was this lovely chutney that started with using just the stems of flavorful fresh coriander. I added this and that and soon I had an amazing chutney that has rough texture. Hence the name ragda. I needed to give it that texture that’s raw and rustic like the ones we had in our kitchen in former times. Stone ground gave it very rugged look and taste. Enjoy it with idli, dosa, missi roti, rice or paratha. Can’t wait to relish it. The strong flavors are amazing and green coriander smell stands out  

Ingredients 

1 cup stems of coriander greens 

5-8 garlic pods

4-5 green chilies 

1 tbsp chopped ginger 

1 chopped tomato 

2 tbsp peanuts 

1 heaped tbsp sesame 

1/2 tsp methi 

1/2 tsp mustard seeds 

2 tbsp coconut flakes 

1 tbsp tamarind 

2-3 tbsp oil 

Hing 

Salt 

1/2 tsp Haldi 

Method 

1. Heat oil and add mustard, methi and sesame. Sauté. 

2. Add rest of ingredients and sauté on low heat. Cook till water evaporates and vegs are soft and mushy. 

3. Cool and grind rough. 

4. Heat oil and sauté this till oil starts to deep out. 

5.  Serve with dish of your choice. 

Peanut chutney

 

Peanut chutney or podi is a favorite in our family. We use it for almost everything. It travels with us everywhere in holidays. We use it on bread, rice, dosa , idli or paratha! 

Ingredients 

200 gms peanuts roasted 

25-30 gms or 1/2 pod garlic 

1 tbsp heaped red chili powder 

4-6 green chilies 

Salt 

Method 

1. Grind all together into a rough grainy mix. 

2. Store and enjoy on everything. 

Bhatura

 A quintessential Punjabi dish that never fails to impress. It is one of the most sought after bread eaten with chole. 

Ingredients 

1.5 cups white flour/ maida

1/2 cup whole wheat flour 

2-3 tbsp suji 

3 tbsp yoghurt 

1 tsp baking powder 

Salt 

3 tbsp oil 

1/2 tsp nigella seeds/ kalonji 

Oil to fry 

Method 

1. Mix all the ingredients in a bowl or dough kneader. 

2. Add enough water to knead a soft dough. 

3. Knead well and keep for 2-3 hours in a warm place. 

4. Make into small balls and roll into small puris. 

5. Fry till golden brown and serve with hot chole and onion salad.