Methi-Ajwain-Kalonji Poori(Diwali Recipe)

Poori is a typical morning snack in India.It can be made with whole wheat(atta),all purpose flour(maida) or a mix of both along with sooji(coarse wheat flour).There are different varieties of pooris and I have tried to used dried methi leaves(fenugreek leaves) or kasuri methi and a little ajwain(carom seeds) and kalonji(onion seeds).Pooris taste great with halwa,potato curry or chick peas curry.
Ingredients
For the Dough
All purpose flour-2 cups
Whole wheat flour-1 cup
Sooji-3 tablespoon
Salt -1/2 teaspoon
Ajwain-1/2 teaspoon
Kalonji-1/2 teaspoon
Kasuri methi-2 teaspoons(crushed with hands)
Water-to make dough
Ghee/Oil-2 teaspoon for the dough
Oil-3 cups for frying the pooris

To Make the Dough
-Take a big container and add all the above ingredients except water and mix well with hand.
-Slowly add little water to make a nice and soft dough.
-The dough should not be hard or watery.
Wrap the dough in a cling wrap or cover it with a wet muslin cloth and keep aside for 15-20 minutes.

For the Puris
-Divide the dough into small balls.
-Take a rolling pin and and a cup of whole wheat flour and take a small ball of the dough and make small rounds.Dust a little wheat flour if the small round becomes sticky.
-Roll out the small balls to make round and small pooris.
-Heat 3 cups of oil in and pan and ensure that the oil isn't very hot as the pooris will burn while frying.
-Heat the pan on medium flame and add 1 poori at a time and fry it turning both sides in oil.
-Take out and keep on a tissue paper.
-Repeat with the rest of the pooris.
-Serve hot with potato bhajji or any curry or halwa of your choice.

ChickPeas Curry(Chole)-Diwali Recipes

Chickpeas are a great source of protein.This chickpeas(Kabuli chana) curry has been my favorite.You can adjust the water to make a gravy a little thick or thin.Chole can be had with puris,naans or simply with a delicious vegetable or peas pulao.

Ingredients
Chickpeas(Kabuli chana)-2 cups
Tomato-1 large,ripe,diced
Onion-1 medium,finely chopped
Green chilli-1,slit
Bay leaves-2
Cumin seeds-1/2 teaspoon
Coriander powder-2 teaspoons
Kasuri methi-1 teaspoon
Turmeric powder-1/2 teaspoon
Dry ginger powder(saunth)-1 teaspoon
Garam masala-1/4 teaspoon
Vegetable/Olive oil-3 table spoons
Coriander leaves-2 teaspoons,chopped
Water-1.5 cups
salt to taste
Tea leaves-1 teaspoon,to be added while boiling the chickpeas

Method
- Soak the chickpeas in 5-6 cups of water for 8-10 hours or overnight.
-Pressure cook the soaked chickpeas with another 6-7 cups of water,2 teaspoons of salt and 1 teaspoon of tea leaves.Cook for 2-3 whistles.
-Heat a pan and add oil and cumin seeds.When the cumin seeds begin to splutter,add the bay leaves and the slit green chilli.
-Now add the finely chopped onions and cook till the onions look translucent.
-Add the diced tomatoes and cook for 3-4 minutes and add the kasuri methi,coriander powder,dry ginger powder,turmeric powder and salt and cook till you see oil coming out from the paste.
-Now add the cooked chickpeas and mix well with the cooked paste.
-Add 1.5 cups of water and garam masala and let it cook on slow flame for 5-6 minutes.
-Garnish with chopped coriander leaves and serve hot.


My Notes- You can add finely chopped spinach or fenugreek leaves to this curry to make it even more nutritious.

Sprouts with Spinach & Mushroom

This combination of various sprouts mixed with mushroom and fresh spinach makes the recipe extremely rich in vitamins and protein.It's perfect for kid's lunch box or for dinner.You can have this mix with chapatis or parathas.It's quick and easy to make.You can use the make ahead masala i mentioned in my previous post.
If you cannot make sprouts,simply use chick peas,red kidney beans(rajma),green moong dal or any other beans of your choice and soak them in water for atleast 10 hours or overnight.

Ingredients
Sprouts of green moong dal,horse gram-1/4 cup boiled
Spinach leaves-1 cup
Button Mushroom-6-7
Tomato-1,diced
Onion-1/2 medium size
Ginger-garlic paste-2 table spoon
Kasoori Methi-1/2 teaspoon
Red Chilli powder-1/2 teaspoon
Salt to taste
Coriander powder-1/2 teaspoon
Turmeric powder-1/4 teaspoon
Oil-2 teaspoons
Garam masala-1/4 teaspoon

Method 
-Wash the spinach leaves throughly under running water and also clean the dirt and mud from the mushrooms.
-Finely chop the spinach leaves and cut the mushrooms into quaters.
-Chop the onion and dice the tomatoes.
-Boil the sprouts with 1/2 teaspoon of salt in 4-5 cups of water for 4-5 minutes.Make sure you do not over cook the sprouts.
-Take a pan and add oil and let it heat.
-Add the chopped onionsand cook for 3-4 minutes till they turn translucent.
-Now add the diced tomatoes,ginger-garlic paste and saute for another 2-3 minutes and add the coriander powder,turmeric,red chilli,kasoori methi and salt and cook till the masala is done and you can see oil on the sides of the pan.
-Now add the chopped mushrooms,spinach leaves and cook till they are properly done.
-Add the boiled sprouts and the garam masala and cook for another 3-4 minutes on medium flame.
-Serve hot with chapati.

Potatoes with Spinach and Carrot(Indian Bhajji)

This is yet another simple and tasty recipe.Instead of having only potatoes in the recipe,I have added spinach and grated carrots to make it nutritious for the kids.You can pack pooris or plain chapatis along with this tasty potato.
Ingredients
Boiled potatoes-2 medium size
Grated carrot-1
Spinach leaves-1 bunch
Sesame seeds-1 teaspoon
Green chilli-1,fine chopped(optional)
Vegetable/olive oil-2 teaspoons
Turmeric powder-1/4 teaspoon
Salt to taste

Method
-Cut the boiled potatoes into medium size cubes.
-Thoroughly wash the spinach and finely chop them.
-Heat oil in a pan and let the chopped green chillies and sesame seeds splutter.
-Add the grated carrots and stir for 1 minute.
-Now add the diced potatoes and mix well.Cook for 2-3 minutes.
-Add the finely chopped spinach and salt and turmeric powder and keep stirring till the spinach is cooked.
-Serve hot with pooris or chapatis along with fresh salad.

Sesame and Jaggery-A Sweet Stuffed Paratha(Indian Flat Bread))

English: Gurh, Jaggery (Photo credit: Wikipedia)

This sweet paratha is crispy and has the goodness of sesame seeds and jaggery.It is also called Gul Poli in many parts of India.This is also a traditional recipe and is usually prepared during the festival of Makar Sankranti.
Ingredients :
For the Dough
Whole wheat flour-1 cup
All purpose flour-1/2 cup
Oil-2 teaspoons
Salt-1/2 teaspoon
Warm water-for kneading the dough
Ghee-1 teaspoon

For the Stuffing
Grated jaggery-1/2 cup
Sesame seeds-1/4 cup
Green cardamom-2
Poppy seeds-2 teaspoons
Gram flour-5 tablespoons
Milk-1or 2 teaspoons

Method
-Take a big vessel and add all the ingredients for making the dough together except water and mix well
-Slowly add warm water and knead to make a nice soft dough.keep this dough covered in a cling foil for 15-20 minutes.
-Take another pan dry roast the sesame seeds,poppy seeds and gram flour separately and let it cool.
-Add the gardamoms and grind the sesame seeds and poppy seeds coarsely.
-Take a plate and put the grated jaggery,gram flour and sesame seeds and add 1 or teaspoons of milk and mix it properly and make round balls from this mixture.
-Divide the dough into 3-4 medium size balls and gently press and flatten each ball.
-Press the sides of the flattened ball and add a small ball of the jagger and sesame seeds mixture and cover it with the dough and gently roll with your hands.
-Take a roll pin and dust some wheat flour on the ball and make medium size parathas.
-Heat a flat pan and cook one paratha at a time and smear ghee when both sides are properly cooked.
-Serve the hot and sweet parathas with plain yogurt.

Sugarfree Almond Phirni(Rice Pudding)

This is a popular Indian dessert.It's made from ground rice paste.I have used sugar free powder to make this phirni.You can also substitute kewra essence with a generous pinch of saffron.
Ingredients
Long grain rice-3 table spoons
Milk-4 cups
Sugar free-1.5 teaspoon
Blanched pista and almonds-5-6
Kewra essence-1/2 teaspoon
Crushed Cardamons-2

Method
-Soak the rice in water for 2-3 hours.
-Make a fine paste with the soaked rice.
-Heat a big pot and boil 4 cups of milk on slow flame.
-As the milk begins to boil,add the sugar.
-Add little cold milk or water to the rice paste and mix it well.
-Slowly add the rice paste to the boiling milk and keep stirring constantly.
-Now add the crushed cardamon and keep stirring till the rice is properly cooked.
-Add the sugar free powder and turn off the flame and add the kewra essence.
-Allow the phirni to cool and garnish it with blanched almonds and pista.
-Serve chilled.

Potatoes in Mustard Paste

Potatoes in mustard paste is a simple and delicious recipe which tastes best with steamed rice and Dalma.I have used fresh mustard paste to make this recipe.
Ingredients
Potatoes-3
Salt to taste
Turmeric powder-1/2 tespoon
Vegetable oil/Mustard oil-5-6 table spoons


For the Mustard Paste
Mustard seeds-2 teaspoons
Cumin seeds-1 teaspoon
Garlic cloves-5-6
Green chilli-1(Optional)

Method
-Wash the potatoes and cut them into thin slices.You need not peel the potato skin.
-Make a smooth paste with the ingredients for mustard paste.
-Take a big container and add sliced potatoes,salt,turmeric powder and the mustard paste and mix well and keep aside for atleast 15-20 minutes.
-Heat 5-6 table spoons of oil in a pan and fry the potatoes in batch of 5-6.Do not over crowd the pan.
-Serve hot with plain steamed rice and the very healthy Dalma.