Bihari Aloo Bhujia

                                                                               
                                                                         

For some people cooking comes naturally. They have no need of detailed instructions, guidance or recipes. My husband is one of them! When he decides to cook something he lets memories guide him, if he is recreating a dish he has had. If he is trying something new it is pure instinct, and a definite idea of what the dish should taste like, that directs him.

Few days back he made this Bihari Aloo Bhujia which  he keenly remembers enjoying during his childhood days in Bihar.  In this recipe thin slices of potato are cut without removing the skin and cooked with onion and very little seasoning. The crushed garlic that is added almost at the end of the cooking process enhances the taste of the dish.  Served with steaming rice and dal, it is pure delight.

Ingredients: 

6 mid size potatoes
2 onions
4 cloves garlic
1/2 tsp  jeera( cumin seeds)
1/4 tsp methi (fenugreek seeds)
1/4 tsp kalonji ( nigella )
2 dry whole red chillies
1/4 tsp turmeric powder
Salt to taste
1/4 tsp red chilly powder
4 tbsp mustard oil

Method:   Finely slice onions. Crush garlic. Cut thin slices of potatoes without removing skin.  Wash well and drain.

Pour the mustard oil in a heavy bottom pan and let it come to smoking point. Close flame and allow to cool a little. Restart the flame and add jeera,methi and whole red chillies to the oil. After half a minute add the potatoes. Saute on high till potatoes are a little fried. Add the sliced onions and kalonji. Saute for few minutes till the onion begins to change colour. Lower the flame and add salt, turmeric powder and red chilly powder. Cover and let it cook till potatoes are tender. Add crushed garlic, mix well and close.  

Kale Chane Ki Ghugni

                                                                           

This is a familiar recipe in our home but I was taken aback when I was served Kale Chane Ki Ghugni recently on a flight! Somehow I hadn't expected to find it part of a gourmet airline menu. But then again, why not? It is packed with nutrition and is fairly light, making it a healthy option. I guess it also shows that meal planners are now incorporating traditional recipes that find favour with fliers.

Kale Chane Ki Ghugni is a common evening snack in UP, Bihar and, with slight variations, in other parts of eastern India. It is equally popular in homes and as a street food;  in remote rural areas and in the westernized urban belts; it is enjoyed by adults and the young alike. It is one of those recipes that has stood the test of time and is still thriving.

What adds to the appeal of this recipe is that it is not time consuming or complicated making it easy for anyone to prepare. Boiled kala chana is mixed with a light masala of onions, ginger and spices and topped with finely chopped onions, ginger julienne, coriander leaves and freshly squeezed lemon juice.The garnish is an integral part of the recipe which adds to the overall taste.

Ingredients:


1 cup kala chana ( black chickpeas)
1 onion
1 small tomato
1/2 tsp jeera ( cumin seeds)
1 tsp ginger
1 tsp garlic
1 tsp green chilly
1/2 tsp amchur ( dry mango powder)
Salt to taste
1/4 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp coriander powder

Garnish
1 lemon
Coriander leaves
1/2 onion
Ginger julienne

Method:  Soak  kala chana in plenty of water overnight or  at least 6 hours.  Wash well and pressure cook till tender in sufficient water. Finely chop onion, tomato, ginger, garlic, green chilly and coriander leaves.

Heat oil in a pan and add jeera. When it splutters add the ginger and garlic.  After half a minute add onions. Fry lightly for a minute or two till onions soften a little. Do not brown. Add tomatoes and green chilly. Saute. Add the red chilly powder, cumin powder, coriander powder, amchur and salt. Mix well. Drain the kala chana and add. Stir for a minute and close. Garnish with onion, ginger julienne, fresh coriander leaves and lemon wedges.

Do not cook for long after adding chana or it may harden. Add a tbsp or two of the water in which chana was cooked to moisten the mixture so the spices stick to the chana but do not add more or it will dilute the taste and also make it runny which is not desirable.

Methi Ka Thepla

                                                                             

Methi Thepla is one recipe from Gujarat that I am really fond of. I make it as often as possible whenever methi ( fresh fenugreek leaves) is in season. It makes a great snack  on it's own....you can roll it up and have it as it is. Tastes so good with a cup of masala chai!! Or, if you want, you can make meals more interesting by serving these  instead of regular chapatis. As methi thepla stays soft and fresh over a long period they are also ideal for picnics or to carry while travelling.

With winter setting in and fresh methi available in abundance, now is the time to try out methi thepla. It is such an easy recipe too. Anyone can make and enjoy them!

Ingredients: 

1 1/2 cups wheat flour (atta)
1/4 cup gram flour (besan)
1 cup fresh fenugreek leaves (methi)
2 tbsps yoghurt
1 tbsp oil
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp grated ginger
1 tsp finely chopped green chilly
Water as required
Oil as required to make theplas

Method:   Wash methi thoroughly, drain and finely chop. Grate ginger and chop green chilly. Sieve atta and besan in a large mixing bowl. Add the chopped methi, red chilly powder, turmeric powder, cumin powder, coriander powder, salt, ginger, green chilly, yoghurt and oil. Gradually add water and knead to form a dough.

Pinch off a piece of dough  and form a  medium sized ball. With the help of a rolling pin roll out a thepla on a floured board. The thepla should be about 5-6 inches in diameter. Heat a tawa ( flat pan) and place the thepla on it. When it is lightly cooked on one side flip to the other side. Apply oil on this cooked side. When the other side is done flip again and apply oil to this side too. You can use a spatula to press the thepla while cooking. Flip the thepla a couple of times till it is cooked evenly. Remove on to a plate. Continue to make the others in a similar fashion.

                                                                           

Corn and Paneer Curry

                                                                           

Corn and paneer may not be as popular as peas and paneer but it is an equally good combination. Well, at least I enjoy it. I have made this particular recipe a few times and liked it but  not off late. I thought this was a good enough reason to revisit it. Also, I was in the mood for something really special and this, I thought, fit the bill.

The best part about paneer is that it takes no time to cook... apart from the prep work and making the masala of course.  Another major plus point is that you need nothing else with paneer.  No dal, side dish or anything. Just some crisp parathas and you are set!

If you want to enjoy a restaurant style dish in the comfort of your home then do check this out. It will not only equal anything you may have eaten at a restaurant but surpass it! Believe me!

Ingredients: 

1 cup sweet corn, whole kernel
1 cup paneer ( cottage cheese)
1/2 cup onion puree
2 tomatoes
1 tbsp tomato paste
2 tbsp yoghurt
2 tbsp cream
1/2 tsp garam masala powder ( all spice powder)
Salt to taste
1 tsp red chilly powder
1 tsp sugar
1 inch cinnamon
1 bay leaf
4 cloves
4 tbsp oil
5-6 cashew nuts
2 tbsp milk
1/2 inch ginger
4 cloves garlic
1 tsp kasuri methi ( dried fenugreek leaves)
Coriander leaves to garnish

Method:  Cut paneer in cubes and place in a bowl of lukewarm water.  Blend onion with little water. Blanch tomatoes, peel and puree. Soak cashew nuts in warm milk and then grind along with ginger and garlic. Whip the yoghurt and cream and keep aside. Chop coriander leaves.

Heat oil in a pan and add the bay leaf, cinnamon and cloves. After half a minute add onion puree. Saute for a couple of minutes and then add pureed tomatoes, ginger garlic cashew paste and chilly powder. Let it simmer for few minutes. Add yoghurt, cream, sugar, garam masala powder and salt and cook till oil separates.  Add one cup warm water and when it comes to boil lower the heat. Drain the water from the paneer and add along with corn. Cook for two minutes. Sprinkle kasuri methi and close. At the time of serving garnish with coriander leaves.