Matar Parantha

Winters call for lot of warmth and comfort foods. One feels like digging into hot spicy dishes. Or garam garam gajar ka halwa, jalebis and gulab jamoons for the people with a sweet-tooth.  

However, coming back to the spicy bit, the abundance of peas in this season leads me to adding it in every other dish that i prepare. Maybe its because of the versatility of this veggie or just our plain liking of it. So here’s another favorite to be relished in the winters. 

Ingredients

For the filling

Green Peas (Matar) – 200 gms
Green chilly – 2 or 3 pcs
Ginger – 1 inch pc
Oil – 1 tbs for tempering
Fresh Coriander
Nigella seeds (kalonji/ kala jeera) – a pinch
Fennel (Saunf) – a pinch
Red chilly powder – 1/2 tsp
Garam masala - 1/2 tsp
Salt – to taste 

For the dough

Whole wheat flour – 1 cup
Water – to knead
Salt (optional) 

Method

1. Take the flour in a big bowl and add water gradually, kneading into a firm dough. Note that the dough should not be very firm or too soft. Cover with a moist cheesecloth and leave it aside. 

2. For the filling, grind the peas, ginger, and green chillies in the blender into a coarse paste

3. In a kadhai, heat the oil, add fennel and nigella seeds for tempering. When they splutter, add the paste. 

4. Add the salt, red chilly powder, garam masala and corriander to it and mix well. 

5. Cook till the inherent moisture evaporates and the filling is dry. 

6. To make the parantha, knead the dough with some oil which moistens it and roll out small balls.

7. Divide the dough into 6 equal parts. Roll the dough into circle with a 3 inch diameter. Place a small scoop of the peas filling in the center and seal it off by tugging the ends of the dough. Gently pat the dough with hands and dust with some flour. Roll it to make a parantha. 

8. Now, cook on a tava. In some seconds flip over and you see golden-brown spots indicating the cooking. spread oil on that side and with a spatula lightly press the paranthas evenly. Flip over and do the same. The paranthas are ready.

Serving tip

Can be served with Yoghurt and pickles. 

Tips & tricks

If the filling tears from the dough while rolling, it means the filling still has some moisture. Sprinkle some flour over the filling when you initially place it in the center of the dough.

Bon Apetit!

Rajma Curry

A trip to Jammu for a visit to the Vaishno devi shrine introduced me to the awesomeness of Rajma curry. My brother and I were school going kids and were really excited for a summer vacation to Jammu. So bags all packed, boarded the train to Delhi, Delhi to Jammu and then a bus to Katra. We still did not reach our destination! The temple of Mata Vaishno Devi is atop Katra, so it is another few kilometers of walking/ trekking.

And boy! did we not enjoy it! The huge throng of devotees on the way, some going to visit the temple, some returning after seeking blessings of the Goddess, the greeting of Jai Mata Di! fills up the heart and gives new energy to climb the hill.

The path is dotted with shops that sell souvenirs, the local crafts and small restaurants for a quick bite or to sit and rest your tired legs. These restaurants serve the most delicious Rajma curry to be eaten with Rice. It is a staple of the North Region. The dish offers a teasing contrast of textures and flavors, spicy, tangy, just earthy.

Since then I have been a fan of Rajma chawal (rice) even as Mom prepares it or I make it for my family.

Serves 2

Ingredients

Rajma (Red kidney beans) – 1 cup (Approx 150 gms)
Onion – 1 finely chopped
Tomato – 2 or 3
Ginger – 1 inch piece
Green chilly – 2 or 3 depending on the spiciness needed
Turmeric powder
Coriander powder
Garam masala
Salt to taste

Pepper corns -2, Bay-leaf - 1big, Cinnamon sticks – 1 or 2, Cloves – 3, Cardamom- 3 (Tie them in a small cheesecloth and put in pressure cooker when boiling Rajma)

Method

1. Soak Rajma overnight

2. Discard the water in the morning and rinse well with cold water.

3. Set to boil in the pressure cooker with 3 times water (for 15 min). Add a pinch of salt and the cheesecloth bag. This will impart all the flavors subtly.

4. Saute finely chopped ginger and onions till they turn soft.

5. Add turmeric powder, coriander powder, and some salt

6. Grind the tomatoes and add it to the onions. Cook for approx 10-15 mins till they are soft.

7. Add some red chilly powder and the Rajma.

8. The water used to boil Rajma can be added to the curry and the consistency can be adjusted. Mash a few beans to thicken the gravy.

9. Cook for another 15 mins till the Rajma soaks in the flavors. Taste and season if needed.

10. Garnish with coriander.

Serving suggestions

Although Rajma curry is eaten with plain boiled rice, Rotis and chappatis is also a good combination.

A twist to the traditional recipe is grate cheese on top of the Rajma curry and bake it for 5-10 mins to get a crunchy crust. Then serve with rice.

Moong Dal Halwa

Another Yummilicious dessert which we traditionally prepare on Diwali every year. A classic recipe that is relished throughout Rajasthan. It is considered to be auspicious for festivals like Holi and Diwali.

Unlike other halwas, this one requires a lot of time. But it is worth the effort and time

Ingredients

Moong Dal (Yellow skinned & split mung bean ) – 1 cup (soaked overnight and ground finely with very little water. Excess water can be strained.)
Milk – 1 cup
Sugar – 1 1/4 cup
Ghee (Melted) – 1 cup
Saffron – 1pinch

For Garnish

Almonds – blanched and chopped into fine silvers
Cardamoms – 3 to 4 peeled and crushed

Method

1. Heat the ghee in a broad non-stick pan, add the ground moon dal paste to it

2. Cook the dal on a very low flame (for approx 1-1.5 hrs) stirring continuously. This dal tends to stick very easily to the pan so i cook it on a minimum temperature, stirring in between.

3. Boil milk in another saucepan and add sugar to it. Reduce it to have a thick liquid consistency.

4. Dissolve the saffron in 1 tablespoon of warm milk and keep aside. Add this to the condensed milk and mix well.

5. The moong dal has to be cooked till the color changes to a warm brown.When it is cooked, the dal will no longer stick to the pan and the ghee separates. Its pleasant aroma is another indication.

6. Now, add the condensed milk to it and stir.

7. Stir some more and let it cook till the color changes to golden yellow

8. Garnish with the almonds and cardamom

 

Tips & Tricks

If you have forgotten to soak the dal overnight, soaking it in hot water for 2-3 hours will work as well.

A larger quantity of this recipe can be made and refrigerated for several weeks. Add a little milk to the halwa before reheating it will bring back the same taste.

Gajar ka Halwa (Carrot Pudding)

 This sweet dish is one of the most-loved desserts by people all over India. It evokes pleasant memories of childhood, relished during festivals, and the winters with awesome flavors of cardamoms, ghee and of course the red carrots.  It can be made with the regular orange carrots as well, but winters provide the red carrots and the taste is altogether different – heavenly

While the traditional recipe takes quite some time to make, I use a pressure cooker and the halwa is ready in 15-20 mins! So this is a quick-fix recipe if there are unexpected guests arriving, for parties or even a sugar-craving in the day!

Serves 2

Ingredients

Carrots – 250 gms
Milk – 1.5 cup
Sugar – 1 cup
Ghee/ Clarified Butter – 1 Tbsp
Green Cardamom – For garnish
Almonds – For garnish
Raisins – For garnish
Cashew Nuts – For garnish

Method

1. Wash, peel and coarsely grate the carrots

2. In a pressure cooker, add the carrots, milk and sugar. The quantity of milk may seem less compared to the carrots but as they are cooked the ratio becomes even.

3. Cook it till the first whistle blows and take it down. It usually takes 5-7 mins.

4. Blanch the almonds till the carrots get cooked.

5. Open the lid and mix well. It now needs to be cooked on a slow flame for about 10 mins till the milk is dried up. Stir it in between as it tends to stick to the cooker.

6. Add the ghee and mix. More sugar can be added according to taste.

7. Crush the cardamoms and discard the peel; Slice up the almonds into thin silvers. Rest of the garnishing ingredients are optional and depends on one’s liking. Just sprinkle all on the Halwa and Dig into it while its hot!

Serving suggestions:

Gajar ka halwa can be eater while its hot or can be frozen and had later.

A scoop of Vanilla ice-cream goes deliciously well with the hot halwa.

Bon appetit!

Welcome!

Ironically this is my first post and i have had the WordPress account since a couple of years now. But somehow, never got to actually sit down and pen something. There were a few ideas on how would i structure my blog, what the content would be, but then i did not wan’t to restrict myself to a particular topic or segment. Therefore, the name Mélange - a potpourri of snippets that make up my life. Some funny, some mundane, some raves and rants. A reflection.