Punjabi Pakora kadhi

Pakoda kadhi

When I was a kid and my mother use to prepare kadhi,I kept on telling her to serve me as hot as possible.I use to slurp it without chapati (Indian form of bread)or rice with which it is usually served.I have always loved it!
When I got married I did not know my husband doesn't like Kadhi.I once prepared it and he had it all and.When I came back from states then only I came to know he doesn't like it..it is only because of Pakoras(Fritters)in kadhi he loves having it.Ha ha..think for a year of our marriage, I didn't knew that was the case.
  In kumoan which is our native,we call it Jholi which is a thinner version with vegetables added to it like raddish and potatoes.

Ingredients for Pakoras( Fritters)

1. Gram flour or Besan 1 cup
2. Curd 1/2 cup
3. Turmeric powder ( haldi) 1/2 Tbps
4. Salt 1/2 Tbps
5. Asafoetida a Pinch
6. Onion 2 medium finely chopped
7. Oil for frying

Preparation of Onion Fritters (pakoras)

Take gram flour in a bowl.Add Curd, Salt, Hing, Haldi powder.Mix till thick paste is ready.Add water till batter is thick and smooth. Add finely chopped onion and mix.Take a oil in pan for frying pakoras.
Heat it at medium temperature. Now take a very small ladle.Take a scoop of batter with onions and pour in oil for frying. Fry in low medium heat till Fritters (pakoras)are golden and crisp. Take out Fritters on a paper napkin to soak extra oil.

Ingredients for kadhi(Curry)

1. Gram flour 1 cup
2. Curd 1 1/2 Cup (Butter milk can be used when curd is not available.)
3. Salt to taste
4. Turmeric powder 1/2 Tbps
5.Asafoetida  A Pinch
6. Cumin seeds
7. Fenugreek seeds( Methi Dana)
8. Ghee or clarified butter 1 small ladle
9. Curry patta
10. Red chillies dry 2
11. Parsley

Preparation of kadhi(Curry)

Take gram flour in a bowl, add Curd, Salt, Haldi powder.Mix it.Add water to make a batter smooth and without lumps.Add more water in the batter to make a batter little thinner than before. Take a batter in a pan, heat at medium heat and stir at regular intervals so that it doesn't stick to bottom and give a nice boil till the batter consistency is little thick. Now add Pakoras and again give a boil so the Pakoras or Fritters are moist. Take it out in a bowl.
    Now take Ghee in pan for tempering and heat ,Add Fenugreek Seeds till black, add Hing, Cumin seeds, Curry Leaves and then Red Chillies. Add this to the Pakora kadhi. Garnish with Parsley.Serve hot with steamed rice.

Aaloo Frankie's Wrap

Frankie's wrap or Frankie's roll is Mumbai's favourite Street food. It is tasty and fulfilling and can be easily prepared at home. When I was in Mumbai, me and my colleague were the first one to grab it after getting down from local at Washi station.

Ingredients for making a wrap

1. Flour 1 cup
2. Semolina 1 cup
3. Curd 1/2 cup
4. Salt 1/2 spoon

Ingredients for making a Alloo filling

1. Boiled Potatoes 3, 4 medium sized
2. Lemon Juice 2 Teaspoon
3. Salt 1 Teaspoon
4. Pepper powder 1/2 Teaspoon
5. Onions 2 medium sized
6. 1 green chily
7. Garlic Cloves 3
8. Asafoetida A pinch
9. Cumin powder 3/4 Teaspoon
10. Coriander Powder 1 Teaspoon
11. Butter 50 gms
12. Parsley chopped

Preparation of filling

Take boiled potatoes and mashed them. Finely chopped the Onion,Garlic, Chilly. Take 4 Tbsp of oil in pan and heat.Add asafoetida,Cumin powder,Garlic,Onions,salt. Saute till soft.Add finely chopped Chilly, Parsley, Coriander powder, Mashed Potatoes. Mix nicely in pan. Now add lemon juice and mix. Heat at low temp. Now add butter and again mix. Take out a filling in bowl.

Preparation of Frankie's Wrap

Take Flour,Semolina in a bowl. Add Curd and water till the batter is soft and smooth and fluffy and see there are no lumps. Preheat pan or tawa at medium heat for 10 min.Spread oil on pan. Lower the heat when sreading the batter. Take a filling and scoop out the batter and spread on pan in circular motion. Put oil on sides till little crisp. Heat at both sides.Spread filling. Fold from one side, Fold from othende so that it cover the whole filling from both side. Now Fold from both ends so the shape is rectangle. Now heat the wrap from both sides.Serve Frankie's roll hot with Tomato sause and Mint Chutney.
Enjoy snacking!!

Poha or Gujarati alloo kanda Poha

When I was just at an adolescent age my mother was trying new things and experimenting with food.Then she introduced me to this new snack called Poha which is a Gujarati recipe( Onion is Kanda in Gujarat).After introduction of Poha in house,it was much in demand every Sunday mornings apart from stuffed Paranthas which is a part of everyday breakfast in Northern India.

Roasted Peanuts and Lemon juice

When I went to Mumbai for my new job, Poha came in to my routine breakfast as it was in the menu of foodcourt in the company.I simply loved it then and when my husband told me that he is also fond of eating Poha, it is part of our routine snack.

Poha washed in sieve

Ingredients

1.Thick variety Poha( Flattened Rice) 300gms
2. Medium sized onions 2 in number
3. Singdaana or Peanuts 50 gms
4. Some Cashews and Raisins (Optional)
5. Haldi/Turmwric powder 1/2 Teaspoon
6. Salt 1 Teaspoon
7. Sugar 1 Teaspoon
8. Lemon juice 2 Teaspoon
9. Cumin seeds 1/2 Teaspoon
10. Mustard seeds 1/2 Teaspoon
12. Few Curry leaves
13. Chilly powder 1/2 Teaspoon
14. Potatoes 2
15. Hing/Asafoetida a pinch
16. Dhaniya/ coriander powder 1 Teaspoon
17. Oil (Generous amount)
18. Red Chilly powder
19. Parsley and finely chopped green chilly for garnishing.

Prepation

Potato fries

Poha served with finely chopped onion and tomatoes

First take Poha in a sieve and wash thoroghly with water till they are soft.Drain water and refrigerate for 10 Min.Roast peanuts till they are little black in a pan without oil.Keep it aside.Now cut potatoes in small pieces and fry in oil till they are golden and crisp.keep them aside.Also fry few curry leaves and keep it aside.Now take generous amount of oil( less than the amount used for frying say 6 - 7 Teaspoon) in a pan and heat it.Now add hing, add mustard seeds till they make a pop sound,add Cumin seeds.Add onions for frying. Add Haldi powder , Salt , Red Chilly powder,Corriander powder till they are soft. Add Flattened Rice or Poha and mix nicely till each Rice fakes appear to be separated. Add sugar, lemon juice.Cover the lid of pan for 5 min. Now add crisp potatoes and roasted peanuts.Add rosted cashews and Raisins(Optional).Add crumbled fried curry leaves.Mix.Garnish it with parsley and chopped green chilly if want to add spice to your recipe.One can add Sev (A salty indian snack) over it to make more tasty.Serve hot as it tends to dry with hot Tea/Coffee.
Relish this snack over a nice evening tea and do not hesitate to mention the experience.

Jimbu herb(kumaoni Jambu grass)

Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and kumaon region of India, where it is called Jambu grass.I have seen my mother putting this herb in all Tadkas (tempering style of cooking is followed in India).The aromatic herb, which has a taste in between onion and chives, is most commonly used dried. It is used to flavor vegetables, pickles, meat. In Kumaon it is most commonly used to flavor dals or lentils. The dried leaves are fried in ghee to develop their flavor.After harvest, people store Jimbu dried for later use since it is a seasonal herb.

This is one of the most important herb in flavoring of Kumauni dishes like aloo gutuk Bhatt ki Chudkani, Dupuk, Ras, dals like Urad,Gahat to name a few. They impart a wonderful aroma when used as a tempering.

Aaloo Gutuk( Kumaoni Dry Potatoe Bhaji)

Aaloo Gutuk or dry aaloo sabji is Kumaoni's favourite when it comes to any festivities. One of my childhood memories include seeing my mother preparing aaloo gutuk specially every Holi with mint chutney with either cucumber raita or dahi vada and serving to all the men and women(holiyar) coming in the house. Friends and relatives visit each other's house to play with colours on the day.
   In my Mom in laws house ladies come  for Holi Milan(get -together) where they sing songs termed holies (songs displaying romance between god and goddesses and celebrating holi.) which is again an awesome kumaoni tradition. Holi in kumaon usually starts from month before (rang ki ekadashi according to lunar calendar) the actual date. Aaloo Gutuk are served with other snackes like bada/vada to this singing group.

Ingredients

1.  Some Boiled Potatoes
2.  Methi Dana/Fenugreek seeds 1/2 teaspoon
3.  Cumin seeds 1/2 teaspoon
4.  Jimbu herb 1/2 teaspoon
5.  Two dried red chillies 1/2 teaspoon
6.  Mustard Oil 1/2 teaspoon

7.  Hing/Asafoetida A pinch

8.  Dhaniya /Coriander powder 1 teaspoon
9.  Red Chilly powder 1/2 teaspoon
10. Salt to taste
11. Haldi /Turmeric powder 1/2 teaspoon

Preparation

Peel boiled potatoes.Cut them in to round pieces. Take mustard oil in a pan. Heat it. Add methi Dana till they are black.Add a pinch of hing,add cumin seeds, Jimbu herb, dried red chillies. Add boiled potatoes for frying.Now add corriander powder, turmeric powder, red chilly powder and salt to taste. Keep it at low flame till potatoes are crisp and golden yellow.Garnish it with parsley.Serve hot.

Pahari Raita(Cucumber Raita/Tzatziki sauce/Tahini)

Pahari Raita as we call it in kumaon, Tzatziki sauce made of Greek yogurt/cheese or Americanised Tahini are just variants of same thing. The beauty of the sauce is its tanginess.
   In kumaon we serve it with Aaloo Gutuk( Dry Aaloo Bhaji),Singals,Bhange ke Chutney.
   In Arabic countries and in American States, it is more likely to be used as a dip. Also to mention kumaonies doesn't add garlic to the dishes in most authentic form.
Mustard is used to give a zingy flavour in raita.

 Ingredients

1. Cucumber
2. Hung Curd/ Yogurt 1/2 kg
3. Rai(Mustard Powder) or Mustard sauce-1/2 teaSpoon
4. 1 Green Chilly
5. Dhaniya(Coriander/Parsley/Cilantro)
6. Salt
7. Haldi(Turmeric powder)

Preparation

Take Cucumber and Grate it. Remove water from grated cucumber for thickness in Raita. Make a paste of chilly and fresh Parsley. Take hung curd in a bowl, add mustard powder or mustard sauce (which is easily available now a days) and Chilly and Parsley paste. Add a pinch of Turmeric powder and mix. Add salt to taste. Add grated cucumber and mix. Leave it in Refrigerator for 1/2 hr. Garnish it with fresh parsley and serve.

Variant

Tzatziki sauce contains garlic paste,olive oil and vinegar for its zingy flavour while American Tahini contains lemon juice for tangy taste.

Fruit Cream Salad

When I went to States immediately after my marriage, my husband introduce me to this new thing called as Whipped Cream.It may sound amusing but Indian household hardly use Whipped Cream, though we indians are fond of fresh cream(Malai). First few days went on handling the Whipped Cream bottle.Then I tried it over many cookies but the best way to use it is to prepare Fruit Cream Salad and bet you will love it too!!

Lychee and Cherry Variant

Ingredients

1. Grapes 250 gms
2. An apple
3. A banana (Optional)
4.Whipped Cream/Amul fresh cream
5. Salt to taste
6. Pepper powder 1/2 teaspoon

Preparation

Cut grapes in to halves, cut an apple and banana in to small round pieces.Take a bowl and add Whipped Cream/Amul fresh cream.Add half tea spoon pepper powder and a little salt.Mix it. Add fruits and again mix.Put the Salad in refrigerator for 15 min.Serve!!
Please do share the awesome moments with this simple and hearty Fruit Cream Salad!

Flax seed (Alsi) - A brain food

Flax seed or Alsi as we call it in hindi is very rich source of omega -3 fatty acids and dietry fibre.These small seeds can do wonders if you have high cholesterol, heart disease,diabetes type A. Also it can be taken to prevent certain cancers like prostate cancer,lung cancer,colon cancer,breast cancer. Since it is rich in essential omega-3 fatty acids, it is also consider a brain food.Some studies show it is good for kids with traits of autism.It is best when taken roasted and grounded and used as a sprinkler and seasoning in various recipes,salads,sprouts.Flax seed chutney is a tasty treat.It is also rich in protein.

Avoidance

People having low sugar level and low Blood Pressure level should avoid flax seed as it has property to lower the sugar level and B.P..
Hence
Should not be taken in plenty but to eat as a sprinkler/seasoning.

Watch out this space for my recipes made of flax seeds(Alsi).

Singals (Indian Pancakes)

Singals (Indian Pancakes)

If you are a kumaoni ,poojas(Prayers) at home can never be completed without this sweet dish.It is Indian Pancake having a spiral shape like of a Jalebi(again a popular Indian sweet dish). When I got married it was like, am Big Zero in cooking!! and to make a Singal is a craft!! ha..ha..For few early years of my marriage I was totally dependent on my Mom in Law!! -- A Great Cook for all kumaoni dishes.When my husband has to move to this new place for work....I with kids also move, so you see
....Phew!!Children love Singal and husband too!!
So I decided to be on my own!!First few attempts were total failure.. some times the sugar content was less sometimes moyan(Cow Ghee) was more and when cooked in oil it spread and sometimes shape was shapeless(never a spiral).but my constant attempt to make Singals finally paid.Now I can cook them nicely though my endeavor to cook them like my Mom in Law is a distant dream!!

Ingredients

1.Samolina 500 gms
2. Rice Flour 100 gms
3.1 Cup Curd
4. Cold Milk 1 Cup
5. Cow Ghee 3 teaspoon
6. Cardamom Powder
7. Chirongi or charoli(Optional)
8. Oil
9. Sugar 1 cup

Prepation

Mix Samolina,Rice Flour with Milk and keep it for 30-45 mins.Add Curd, Sugar, cardamom powder,chirongi,Ghee. Stir it well till it swell.Take and fold the mixture in palm and give it a spiral shape on a preheated oil pan. cook it in low heat till they are golden brown. 

Hope this will be help to new bahus(brides) in kumaoni house!! :)