SARSON KA SAAG WITH MAKKE KI ROTI

SARSON KA SAAG WITH MAKKE KI ROTI, the name itself has warmth in it.

Sarson Ka Saag is a popular vegetarian dish from the northern region of India. It is made from mustard greens and spices such as ginger and garlic. It is often served with makke ki roti. Sarson Ka Saag and makke ki roti with lassi, gur and kacha onion is considered a special dish in North India, especially Punjab.

I tried this entire meal for the first time and i enjoyed it as one should always cook and eat seasonal because the taste of these ingredients when they are in season is so much better than when they are not season.

In India, during winters there are a lot of seasonal dishes like Gajar halwa, Hari lasun ka paratha and this Sarson ka Saag with makke ki roti!

It is a flavorful meal and a must try one.

Recipe:

(Serves 3)

SARSON KA SAAG
Ingredients:

• Chopped mustard leaves/ sarson - 250 gm
• Chopped spinach leaves - 125 gram
• Onion - 1, finely chopped
• Tomato - 2 fine chopped
• Ginger garlic green chilly paste - 1 teaspoon
• Ginger - one inch piece
• Garlic - 8 cloves, chopped
• Green chili - 2 chopped
• Makke ka aata/maize flour - 2 tablespoons
• Dry red chili - 1
• Asafoetida/ hing - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Red chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Haldi/Turmeric powder - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons

Tadka on top:-

• Ghee/ clarified butter - 1 tablespoon
• Garlic - 4 cloves
• Dry red chili - 1
• Butter - as required for serving

MAKKE KI ROTI

Ingredients:

• Makke Ka Atta/Maize flour – 1 cup
• Salt to taste
• Hot Water – enough to knead a soft dough
• Ghee for pan frying

Instructions:

SARSON KA SAAG:

• In a pressure cooker, add chopped leaves (sarson and spinach), salt, ginger piece, 4 cloves chopped garlic, 2 chopped green chiili. Pressure cook it for 2 whistles on a high flame.
• On the other side, heat oil in a pan.
• Add cumin seeds, ginger garlic green chilly paste and saute for a few seconds.
• Then, add chopped onion and saute on a low flame until the onion turns light brown.
• Add chopped tomato and cook it till mushy, then add all dry masala, salt and cook for a min.
• Meanwhile, mash the cooked leafy vegetables with the help of hand beater. Then add maize flour/makki ka aata and keep mixing it till well combined- this will take a good 5-7 mins and then it will look perfect blended.
• Now, once the oil leaves from the sides of the masala which is cooking in the other pan then add these mashed leafy vegetables.
• Mix well and cook on a low flame for 5 mins covered.
• Once you see it is starting to stick at the base of the pan, sarson ki sabji is done- switch off the flame.
• Meanwhile, prepare the tadka. 
• Heat ghee in a pan. Add 4 cloves garlic chopped, hing and dried red chili. Saute for a few seconds till garlic is light brown in color.
• Take a serving bowl and add sarson ka saag. Pour the tadka on it and a dollop of butter.
• Delicious 'Sarso Ka Saag' is ready to be served.

MAKKE KI ROTI:

• Take makke ka aata in a large bowl and add in hot Water, 1 tbsp at a time.
• Knead to make a dough, use the palm of your hand to knead nicely so you are able to make a soft ball.
• Take a small sheet of silver foil/ziploc bag and cut it open.
• Place it on your rolling surface.
• Wet the plastic bag with water.
• Place a small dough ball and add a few more drops of water on top.
• With the help of rolling pin start rolling very softly as it tends to break or can even press the same with fingers and make like a small palm size roti.
• Carefully remove from the plastic and place on a hot tawa/ frying pan.
• Allow it to cook on the bottom.
• After a couple of minutes, put a few drops of ghee on top and flip.
• Cook the other side as well and take it off the flame.
• Repeat the same with other rotis and serve hot!

Notes:

• For the makke ki roti, i personally like cooking a little on direct flame too, so once it is semi cooked both sides i cook on flame for that charcoal effect and then after taking it on a plate apply ghee on top.
• While hand mashing the leafy vegetables do not use an electric beater it will make them into a puree and wont taste good, try mashing nicely with hand beater- i used the authenic wooden hand beater. 
• Mashing the leafy vegetables is important do not skip it.
• Adding makke ka aata in the saag gives a rice thick texture but can be replaced with besan too.

HOMEMADE HOT CHOCOLATE PREMIX - CHRISTMAS SPECIAL

This homemade hot chocolate mix takes five minutes to prep, is easy to store, and makes a super-rich and decadent cup of hot chocolate. And hot chocolate is a really warm and cozy drink to have in this cold weather. It’s easy to gift and simple enough to make!

I made super cute single serving packs and used GLASS TEST TUBES with cork to give as gifts.
Honestly , was a complete hit for my holiday gifting. 

Recipe:

(Serves 8)

Ingredients:

• 3/4 cup Powdered Sugar
• 1 tsp vanilla extract
• 2/3 cup Cocoa Powder
• 4 oz Bar Bittersweet Chocolate, grated
• 1/2 tsp Instant coffee Powder
• 1/2 tsp Cornflour
• 1/2 tsp Salt

Method:

• Place the grated chocolate, salt , coffee powder in a large bowl and sift the cocoa powder, powdered sugar and cornflour over the chocolate.
• Give everything a good mix in a mixer grinder for hardly a minute along with vanilla extract and place the ready mix in a jar with a tight fitting lid.
• When you wish to make yourself a cup, simply add 1 cup of milk to a small saucepan and bring to a simmer, add 2 and a half heaping tablespoons of the hot chocolate mix to the simmering milk and cook for 1 minute making sure to stir the whole time.
• Pour into a mug, top with mini marshmallows and enjoy!

MATAR PANEER

Matar Paneer is a favorite of every vegetarian and so is mine. This recipe is quite a basic and simple one but still tastes amazing. Also, this is quite a quick recipe cooked in a pressure cooker and hardly requires several ingredients or too much time.

Food for the soul it is when served with steaming hot chapatis and of course legendary Sindhi PAPAD.

Recipe:
(Serves 3)

Ingredients:

• 1/2 cup Green Peas/ Matar
• 3 Tomatoes, pureed
• 150 gm Paneer/ Cottage cheese cubed
• 1 tsp cumin seeds
• 3 Green chilies small cut
• Few curry leaves
• 1 tsp Turmeric Powder
• 1 tbsp Red Chili powder
• 1 tbsp Coriander powder
• 2 tbsp Vegetable oil
• Salt to taste
• Fresh chopped coriander for garnish

Method:

• Heat oil in a pressure cooker and add cumin seeds - let it change color.
• Now add the tomatoes and green peas along with all the dry spices.
• Add green chili, curry leaves and cook for 5 minutes till you see that  the gravy stick to the base and water is almost dried up.
• Add some water and pressure cook for 3 whistle till the peas are nice and soft .
• Once done, open the lid of the pressure cooker and add the cubed paneer pieces and just add steam into pressure cooker - make sure not to let it whistle as the paneer gets chewy when cooked much.
• Garnish with freshly chopped coriander and serve with hot Roti or Steamed rice.

Notes:
The gravy of this dish is neither thick nor too watery, so try to balance with the water.

You can also fry the paneer pieces and then add into the gravy, and then just let it cook for a min in the gravy - no need to steam the vegetable.

ALOO TIKKI CHAAT

Street style chaat is everyone's favorite. Here is the most common chaat found mostly in north india , ALOO TIKKI CHAAT . A great appetizer and definately loved by all . When you have all the elements ready , it takes 5 mins to assemble and serve . My family loves and devours it and i personally am a fan of it. Aloo tikki if made at home , this aloo tikki chaat is a must then . 

Recipe:
(Serves 2)
Ingredients:

• 4 aloo tikkis
• 2 tbsp Green chutney
• 2 tbsp sweet curd/yogurt ( 1 tbsp sugar and 2 tbsp curd whisked together)
• 2 tbsp fine chopped onion
• Chaat masala to sprinkle on top
• Jeera powder to sprinkle on top
• Sev to sprinkle on top

Method:

• Take 2 individual serving bowls .
• Break 2 tikkis is each bowl .
• Put green chutney and sweet curd on top .
• Sprinkle chaat masala , onion and jeera powder on top .
• Top it with sev and serve immediately.

Notes:

Green chutney :https://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

Aloo tikki : http://loveisincookin.blogspot.com/2020/10/aloo-tikki.html

I like my curd sweet as then i do not need sweet chutney additional , if you have sweet chutney available then no need to add sugar to the curd .

RAW - BEETROOT AND CARROT TIKKI/CUTLET

Tikkis are a weakness in my family , and so i keep trying different recipes .

This recipe is a healthy one, which has veggies and no potatoes and even the veggies are raw and not cooked.  My sister is very fussy when trying something new , but i am glad she enjoys these tikkis like the regular ones.

This is quite easy yet super delicious and the best part its a one bowl recipe and totally wins the heart of everyone.

Recipe:

(Makes 8 medium tikki)

Ingredients:

• 1/2 cup raw beetroot small chopped
• 1/2 cup raw carrot small chopped
• 2-3 green chili
• 6-7 garlic cloves
• 1 tsp garam masala powder
• 1/2 cup bread crumbs
• Salt to taste
• 1 tsp khuskhus/ poppy seeds

Method:

• Take a chopper , add carrot , beetroot , chillies and garlic .
• Chop the entire mixture very fine .
• Take it out in a mixing bowl , add bread crumbs , garam masala , khuskhus and salt.
• Mix well and form tikkis / cutlets into desired shape - i made small circle shaped.
• Now take a frying pan and shallow fry the tikki on medium to high flame - once it is crispy on both sides take it out on a serving plate.
• Ready to serve with your favorite coriander mint chutney.

Notes:

This recipe requires garlic more than usual , as the taste enhances with it.

Once the tikki are shaped , these can be stored in the refrigerator for 2 days in a air tight container - just shallow fry whenever required.

Coriander chutney : https://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

POTATO BREAD ROLLS

Potato bread rolls is a snack that i grew up eating all the time. It was a go to snack my mom made, for almost all family gatherings. It is easy and tasty and filing and so is loved by all.

We sindhis have a tendency of eating potato too much, and hence this snack is a childhood favorite of mine.

Simple mashed potatoes with a few seasonings and then deep fried, this is just irresistible.

Recipe:
(Makes 8 potato rolls)

Ingredients:

• 8 White bread slices
• 3 Potatoes medium size, boiled and mashed
• 1 Onion small size, finely chopped
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 2-3 Green chillies finely chopped
• 3 tbsp Coriander leaves finely chopped
• ½ tsp Garam masala powder
• 1 tsp Amchur powder
• 1 tsp Red chili powder
• Salt to taste
• 1 tbsp Oil
• Oil - for deep Frying
• Water - for dipping the bread 

Method:

To make the roll stuffing:

• Firstly, heat 1 tablespoon oil in a pan.
• While the oil is heating, add cumin and mustard seeds and allow it to crackle.
• Then, add chopped green chillies and fry for another few seconds
• After that add chopped onions and fry until soft and pink.
• Now on low flame, add boiled and mashed potatoes. Along with potatoes, add corinader leaves,garam masala powder, amchur , salt and red chili powder.
• Combine everything together very well to form the stuffing of the bread roll and witch off the flame. Then, keep the stuffing aside to cool a bit and make 8 lemon sized balls to stuff in the bread.

To make bread roll:

• Firstly , trim all the 4 sides of the bread a little .
• In a bowl , add a cup of drinking water to dip the bread slices.
• Now, take one bread slice and dip it in water for just a second.
• Then squeeze it well flat between the palms and place the stuffing mixture ball in the center.
• Carefully, bring the edges together along with hands and squeeze it to seal the stuffing within.
• You will see  that it will start coming together , shape into long logs and potato bread roll is ready.
• Now, repeat the same for all the slices.
• Once done, keep all the rolls in the refrigerator for 10 mins.

To fry the bread rolls:

• As all the rolls are resting in the refrigerator, then heat enough oil in kadhai or deep pan.
• Now , take out the rolls from refrigerator and they are ready to fry.
• Gently, slide in the rolls and fry them until golden and crisp. Repeat the same for all the rolls.
• Once done crisp and tasty stuffed bread rolls are ready to serve with chutney or ketchup.

KADA PRASAD - GURUNANAK JAYANTI SPECIAL

Kada Prasad is sweet flour based oily vegetarian food that is offered to all visitors to the Darbar Sahib in a Gurdwara. This is regarded as food blessed by the Guru and should not be refused. All devotees who visit Gurudwara on Guruparab and special days, will be offered kada prasad.
The key to a good halwa is to cook the whole wheat flour on a slow flame and get a brown colour with a sandy/grainy texture. The authentic kada prasad which is offered in the gurudwara is just 4 ingredients, no elaichi powder no nuts yet the most delightful and soulful it is. It is served with hands and also taken with both hands very respectfully, this is the simplicity and the way it is offered.

Recipe:
(Serves 4)
Ingredients:

• Ghee (clarified butter) - 1 cup
• Atta (whole wheat flour) - 1 cup
• Sugar - 1 cup
• Water - 2.5 cups

Method:

• In a pan heat the ghee and add atta. 
• Cook on a slow flame till the color gradually changes into a golden brown. 
• At this stage add water and sugar and on slow flame cook till it absorbs all the water. 
• Cook for some more time till the ghee ooze out of the sides of the halwa.
• Now, cover the pan and cook covered for 5-7 mins.
• Once done, you will see the ghee will be on the top .
• Mix nicely and switch off the flame .
• The authentic GURUDWARA KADA PRASAD is ready ,serve hot.

RASMALAI CAKE ( Saffron and cardamom flavored cake)

Rasmalai cake , yes it is quite trending and so i had to try it too. This is a unique combination yet a completely amazing twist to the regular rasmalai. A perfect festive cake, and no other festival than DIWALI  was perfect for this.

I used simple vanilla sponge with a hint of cardamom and its infused with cardamom  and saffron flavors , so delicious you will definitely get compliments . Though am an amateur in baking but i really loved decorating the cake and was happy with the final outcome.

Recipe :

(Makes 750 gm cake)

Ingredients:

For Vanilla Cake :

• All Purpose Flour-1 1/3 cups
• Granulated Sugar-3/4 cup
• Baking Powder-1/2 tsp
• Baking Soda-1 tsp
• Salt-a pinch
• Milk-3/4 cup
• Curd/ Yoghurt-1/2 cup
• Oil-1/2 cup
• 1 tsp cardamom powder
• Vanilla Essence-1 tsp

For Whipped cream :

• 2 cups heavy whipped cream ( i used TROPOLITE brand)
• 5 tbsp powdered sugar 
• 2 tbsp RAS from rasmalai
• 1 tsp kesar milk ( 10-12 strands in warm milk)

For assembling the cake :

• Rasmalai 4 pieces http://loveisincookin.blogspot.com/2020/11/kesar-rasmalai.html
• Ras of rasmalai - 1/2 cup 
• Pistachios fine chopped 
• Few dried rose petals 

Method:

For Vanilla sponge cake :

• Preheat oven to 180°C.
• Grease and line a 7″ round cake tin.
• In a bowl mix together flour, sugar, baking powder, salt and baking soda.
• Add the curd, oil, milk , cardamom powder and vanilla in the centre.
• Mix it to form a smooth batter.
• Pour it into the prepared cake tin.
• Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
• Rest it on the wire rack for 10 minutes.
• Flip on the wire rack, remove tin and the paper.
• Leave to cool completely before icing the cake.

For whipping the cream:

• Put whipping cream in a big bowl.
• Keep this bowl in an ice bath, which means keeping it on some ice cubes. For this, take ice cubes in a big bowl. Over this keep the cream bowl.
• Using an electric blender with a whisk attachment, start beating the cream.
• Start with low speed and gradually move to a higher speed.
• After 2 minutes, when cream thickens a little, add powdered sugar, kesar milk and RAS.
• After 4 to 5 minutes, the cream will be ready with stiff peaks.
• Keep it covered in refrigerator till use.

For assembling the Cake:

• Take the cooled cake, and divide into two round equal layers.
• Take the cake board/ dinner plate . Put little cream on it. This is done so that the cake sticks there and does not move later on.
• Put one layer on the cake board and  brush it with ras from the rasmalai, using a spoon, or brush . This is done to make the cake moist. Milk seeps in making the cake moist and also flavorful.
• Usually, we use sugar syrup but since this is a special cake we are using sweetened milk ( RAS).
• Now, add a dollop of whipped cream and spread evenly on the cake .
• Now break 3 rasmalai into small pieces and spread evenly on top of whipped cream , also a few chopped pistachios and rose petals.
• Put the other layer on top and repeat by brushing with RAS and adding whipped cream .
• Cover it completely with whipped cream using a spatula , this is called crumb coat.
• Don't try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
• Now take it out, again apply a coating of whipped cream and try to smoothen it .
• Once covered with cream, decorate with cream roses( i used WILTON 1M nozzle in a piping bag), pistachio,dried rose petals and a piece of rasmalai in the center.
• You can decorate the way you like, get creative and make with love.
• Chill the cake for 30 mins and serve with love.

Notes:

You can use almond essence in the whipped cream it tastes delicious.

SUGAR FREE AATA LADOO (Wheat flour and jaggery balls)

Atta ladoo are quick to prepare and these are healthier then the usual ones as sugar is replaced with Jaggery.

Jaggery is a good substitute to refined sugar and whenever possible I try to replace sugar with jaggery. Also, my family loves the flavor of jaggery. These are basically 3 ingredients - atta , ghee and jaggery , but trust me the most amazing and guilt free sweet you can snack on for your craving post every meal as we say "KUCH MEETHA CHAHIYE ".

Recipe:
(Makes 8 lemon sized ladoo)
Ingredients:

• 1/2 cup aata (Wheat flour )
• 1/2 cup jaggery powder
• 1/4 cup ghee (clarified butter ) plus 1 tbsp
• 1 tbsp chopped almonds
• 1/2 tsp cardamom powder
• 1 tsp white til/ sesame seeds
• 1 tsp khuskhus / poppy seeds.

Method:

• Take a Pan or Kadhai and add 1/4 cup ghee , add chopped almonds and roast for a min and take them out on a plate.
• Now add atta in the same leftover ghee and keep roasting it nicely on medium flame (approx for 8-10 good minutes) till the time atta turns into good golden color.
• Once done switch off the flame and let the mixture cool for a 5-7 mins.
• Add jaggery powder of same quantity as you have taken atta along with roasted almonds , cardamom powder , khuskhus and white til.
• Mix well for 2min till you see that jaggery is completely combined with atta .
• Let it cool , but dont allow it to cool down completely and start shaping it into lemon sized balls, apply a little amount of ghee onto your palms as it helps binding the mixture with hands.
• The mixture will be still warm , be careful not to press too tight while making balls, also if you feel it is difficult to bind the ladoos - add a tbsp of ghee and shape it. 
• Make all the ladoo and store them in a airtight container , they stay fresh for 4-5 days .

KESAR RASMALAI

Rasmalai, a dessert originating from the land of the Royal Bengal is worthy of being served to Royalty!

Rasmalai is quick to make when your homemade rasgullas are ready. Rasmalai is a rich indian delicacy, rasgullas soaked in thickened milk with the slight flavour of sugar syrup and saffron topped with nuts. This Indian dairy delight is a luscious treat with an incredible melt-in-your-mouth texture that will only leave you craving for more, also my personal favorite.

RECIPE:

(Serves 4)
INGREDIENTS:

For Chenna / Paneer ( To make Rasgulla balls ):

• 1 litre milk ( I used Amul )
• 2 tbsp lemon juice
• 1 cup water

For sugar syrup:

• 2 cups sugar
• 6 cups water

For Ras ( THICKENED MILK ):

• 1 litre milk ( I used Amul Gold )
• ¼ cup sugar
• ½ tsp cardamom powder
• 2 tbsp saffron milk (15-20 strands of saffron soaked in 2 tbsp milk )
• Few pistachios fine chopped
• Few almonds fine chopped 
• Few cashews fine chopped

For garnish :

• Few pistachios chopped 
• Few dried rose petals 

METHOD:

For Ras ( THICKENED MILK ):

• Take a thick bottomed pan and heat milk - it should get to a boil.
• Once a layer of cream is formed over the milk, stick it to sides of vessel.
• Repeat the process for at least 5 times or till milk reduces to half.
• Now add sugar, cardamom powder and saffron milk and give a good mix.
• Scrape off the collected cream from sides and give a good stir ( i usually do this with a whisk so that all the cream is well combined and makes the milk thick).
• Take out the thickened milk in a large bowl , let it come to room temperature then refrigerate this Ras for an hour.

For Chenna / Paneer ( To make Rasgulla balls ):

• Firstly, boil milk and add lemon juice and stir till milk curdles completely.
• Drain the curdled milk and squeeze off excess water and add a cup of drinking water and again drain the excess water.
• Keep aside for 30 mins , now after 30 minutes start to knead the paneer for 10 minutes.
• Use your palm and knead nicely .
• Once done make small balls lemon sized and flatten them .
• Keep these balls aside.

For sugar syrup:

• Firstly, take sugar and water in a vessel and boil this syrup for 10 minutes.
• After that, drop the prepared paneer balls one by one slowly , cover and boil for 15 minutes.
• Once done keep it covered for 10 mins , here at this step our homemade RASGULLA is ready .
• Take the Rasgulla and gently squeeze of sugar syrup(not completely or they will break ).
• Now , dip these rasgullas in the thickened milk which is chilling in the fridge to make rasmalai and let them soak for 15-20 mins in the refrigerator itself.

For assembling the RASMALAI :

• Take a deep plate or dish , pour the chilled Rasgulla balls soaking in the RAS for 15-20 mins.
• Garnish with few chopped pistachios and rose petals .
• RASMALAI is ready to serve.

Notes:

The chilling period depends upon the taste - my family doesn't prefer it to be extremely chilled , so i serve it cold.

The shelf life is 3-4 days , it stays fresh once refrigerated.

SINGAR JI MITHAI (Sindhi SEV barfi ) - DIWALI SPECIAL

I am a fan of indian sweets , and to be precise typical sindhi mithai . Sev ki barfi or singar ji mithai is one of the most loved Sindhi recipes. It is a traditional sweet which is quite easy to make. You also make it from the most unlikely savory ingredient Sev . This recipe is a family favorite. This recipe requires only 4 major ingredients that is milk , mawa , sugar and sev. A very delicious yet simple preparation.

We have grown up eating this sweet. My mom taught me this beautiful delicacy and i am proud to be making it the way her mithai turned out. Making this a wonderful trip down memory lane, as every DIWALI this is a mandatory sweet preparation .

Recipe :

(Makes 1.5 kg mithai )

Ingredients:

• 1 & 1/2 cup unsalted sev
• 1 cup Mawa/khoya
• 1 cup Sugar
• 1 cup Milk + Water (50 :50 ratio)
• 1/4 tsp cardamom powder
• 8-10 pistachios Chopped
• 5-6 almond Chopped
• 1 tsp rose essence
• 1 tbsp kesar/ saffron strands
• 2 tsp Ghee
• Few dried rose petals

Method:

• Heat a big pan , add milk+water mix,  boil for 5 min on low flame
• Then add sugar , rose essence , cardamom powder and cook for 2-3 min on medium flame
• Then add mawa and stir it for 2-3 min on medium flame.
• Then add kesar and unsalted sev .
• Mix it well on low flame cook for 2-3 min but do not mix vigorously as the sev will break .
• In the end add 1 and half tsp of ghee then mix it very gently and switch off the flame.
• Now cover it and keep aside for 15 min in the same pan.
• Then take a plate/cake tin , grease with 1/2 tsp ghee and take out all the sev mithai on the plate.
• Set properly all over the plate then spread chopped almond and pistachios and rose petals.
• Let it cool for 2-3 hours and then cut into small squares and serve.

Notes:

The texture of this mithai is usually soft and moist , it will not be dry - so carefully take out the pieces from the plate once it is nicely cool and set.

Store it in an air tight container - stays fresh for 3 -4 days .

KACHALU / ARBI TUK

In the Sindhi Cuisine there is a popular preparation of crispy double fried potato slices known as Aloo Tuk. This is similar to that but made with arbi which is known as Kachalu in Sindhi language. They are known as Colocasia or Taro root in English. There are two ways of making this. You can either boil the kachalu and them press them flat and fry to a crispy texture or you double fry them, i.e. First half fry the kachalus and then you press them again to fry for the second time. I always prefer the second option as that is actually the traditional way of frying the Tuk . These make a perfect accompaniment with dal chawal / Sindhi kadhi  ( http://loveisincookin.blogspot.com/2020/07/sindhi-kadhi.html )/ sai bhaji pulao .

It is basically a side dish that sindhi people love eating .

Recipe:

(Serves 3-4)

Ingredients:

• 250 gms Arbi/Kachalu
• Oil for deep frying
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tbsp red chilly powder
• 1 tsp amchur or dried mango powder
• Salt to taste
• Fresh coriander leaves for garnish

Method:

• Wash and pressure cook Arbi / Kachalu for two whistle.
• Let it cool and then peel it completely.
• Heat oil in a pan and half fry them .i.e. put the full kachalu in the oil and fry till there is a coating , do not brown them .
• Remove kachalu from pan and let them cool down for 5 mins.
• Now gently flatten them with palm ( i use a tissue or a clean kitchen towel and flatten them between it), be careful as it tends to break.
• Slide the flattened kachalu in the hot oil and deep fry until golden brown and crisp - this is the double frying step which is called tuk.
• Once done , remove them in a bowl .
• In the same pan , remove all the oil and just keep a tbsp of oil , mix all the dry spices and sprinkle them over kachalu and put in pan and just roast for a min or two so that the spices are well roasted.
• Garnish with fresh chopped coriander leaves and ready to serve.

Notes:

Kachalu tends to get mushy quickly , so be careful while pressure cooking it.

ALOO TIKKI

Aloo (meaning potato) Tikki (Cutlet) is a popular Indian street food snack. It’s made with mashed potatoes and a few spices. It goes perfect for evening snack or as an appetizer and is super easy to make. Also , its a no onion no garlic recipe so perfect during Navratri too. 

It is actually in the most simple terms, spiced mashed potato patties. Some people make stuffed Aloo Tikki with a filling like Paneer in the middle or add veg into the mix too. There are a number of ways to make these. My method is crispy on the outside and soft and moist on the inside.
Me and my dad have an obsession with tikki , be it any and these are super …YUM. I mean its the simplest yet the tastiest.

Recipe :

(Makes 10-11 medium tikkis )
Ingredients:

• Boiled and mashed potatoes (medium size) - 4
• Salt - to taste
• Breadcrumbs - 3/4 cup
• Finely chopped green chilies - 2 to 3
• Chopped coriander - a handful
• Jeera/cumin seeds - 1 tsp
• Amchoor powder - 1 tbsp
• Red chili powder - 1 tbsp
• Khuskhus / poppy seeds - 1 tsp
• Garam Masala powder - 1 tsp
• Oil - for deep frying

Method:

• In a bowl, add the mashed potatoes along with all other ingredients except oil. 
• Mix well to form a dough with potatoes.
• Now, apply some oil on the palms of your hand ( this makes it easy to shape and not let the mixture stick to your hands) and take a lemon sized portion of the dough and give desired shape - i gave it oval shape.
• Keep them in fridge for about 10-15 minutes.
• Meanwhile, heat oil in a kadhai for deep frying.
• Slide in the tikkis and fry on medium flame until they are crisp and golden from both sides.
• Serve hot with your favorite chutney and ketchup on the side.

Notes:

Always fry the tikki on medium-high flame. Frying on low flame would make them absorb a lot of oil, thus making them soggy.

Once you have shaped the tikkis and dont want to use the entire batch , you can store them in a container and pop them into the fridge - it stays good for 2 days , so you can use them the next day too.

Check out the coriander chutney - http://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

SABUDANA KHICHDI ( Navratri special )

Sabudana Khichdi is one of the most popular comfort food in India. Mostly prepared when fasting. As today marks the first day NAVRATRI , most women in india are on fasting for 9 days for Goddess Durga and hence all the delicious fasting food will be made all week.
This is a beautiful dish , sabudhana coated with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon. A true humble meal for folks of all ages.
Wishing all of you A very HAPPY NAVRATRI.

Recipe: 
(Serves 3)
Ingredients:

• 250 gm Sago (SABUDANA ) - soaked
• 2 big Potatoes - boiled and diced small 
• Few chilies small cut
• 2 tbsp Roasted peanuts - fine crushed
• 4 tbsp oil
• 1 tbsp sugar 
• 1 tbsp cumin seeds
• Fresh Lemon juice 
• Rock Salt and pepper to taste

Method:

• Wash the Sabudana once and soak for 4 hours in an air tight container ( water level for soaking should be just one inch above the sabudana washed)
• Put oil in a pan, add cumin seeds, potatoes and mix for 2-3 mins.
• Add peanuts crushed , chilies and mix for 2-3 mins.
• Now add sabudana , salt , pepper, sugar , mix nicely  till the sago turns transparent , may take 5 mins... 
• Once done, serve with freshly squeezed lemon juice.

Happie cooking... 

SINDHI ALOO WADIYAN ( Sun dried lentil dumplings in onion tomato gravy )

Aloo wadiyan is a very popular dish in North India. Wadi is very spicy and each bite sends a spice burst in your mouth. We sindhis have a name for this gravy of onion and tomato which is "DAAG" , and there are several vegetables we cook in this same gravy . I cook wadi in this gravy and my family loves its taste. Mostly i serve this dish with Bhuga Chawal / Brown onion pulao , and trust me the meal lingers in your mouth for a long time.

Wadiyan are made with urad dal. Urad dal is first soaked then grinded, and then dal paste is mixed with spices and formed into a dough and the balls of dough are dried and they can be kept for longer period of time.

Most of the time wadiyan are cooked with potatoes but they can be added with several vegetables and pulao. They go well with roti and any other Indian bread. They are available at Indian grocery stores or small homemakers who sell this for a household. I usually take it from small homemakers and ask them to adjust the spices as per my choice.

Recipe :

(Serves 3)
Ingredients:

• 1 medium potato
• 100 grams/ 4-5 pieces Urad dal wadi
• 4 tbsp oil
• 2 medium onion, chopped finely
• 3 medium tomatoes, chopped 
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 cup water
• 1 tsp garam masala
• Salt to taste
• For garnish: Fresh coriander leaves

Instructions:

• Peel and dice the potatoes.
• Heat oil in a pressure cooker and add Onion. Fry until well browned.
• Add tomatoes and all dry masalas. Mix well and saute for 3-4 mins and add a cup of water.
• Now place the Wadi on top of the onion tomato gravy carefully and do not mix .
• Close the lid of the cooker and cook till 3 whistles.
• Open the cooker and take out the wadis carefully on a plate.
• Now blend the onion tomato mix with a hand blender, but not into a paste - it should be still coarse and chunky. 
• Again put the cooker on flame , add potatoes and cook for 3-4 mins .
• Now add wadis. Sauté for two minutes.
• Add a cup of water and cook for 3 whistles on medium to slow flame.
• Open the lid when the pressure has reduced completely.
• Sprinkle garam masala powder and fresh coriander.
• Serve hot with roti or white/brown rice.

Note:

Wadi takes a longer time than potato to cook , also breaks easily into the gravy if over cooked.

So, double cooking helps to make it tender but make sure not to over cook.

You can also break the wadi into small pieces and cook along with potato itself , my family prefers full wadis and so i double cook it . 

Recipe for Bhuga Chawal , which i serve along side of Aloo wadiyan : http://loveisincookin.blogspot.com/2020/08/bhuga-chawal-sindhi-style-onion-pulav.html

SCHEZWAN CHILLI PANEER

Chilli Paneer is a popular Indo-Chinese dish where cubes of fried paneer are tossed in a spicy sauce made with soy sauce, vinegar, chili sauce! Chilli Paneer is served as both snacks and main-course. The dry version of the dish is served as an appetizer. Goes well with fried rice or noodles as a main dish.
Recipe:(Serves 4)Ingredients:

• 2 cups cubed paneer 
• 1 large capsicum cubed
• 2 large onions cubed
• 4 green chilies, slit
• 1 tbsp ginger garlic paste (use freshly ground paste if possible)
• 1 tbsp soya sauce
• 1 tbsp green chili sauce
• 1 1/2 tbsp schezwan sauce
• 1 tsp tomato ketchup
• 1 tsp vinegar
• 4-5 tbsp oil
• Salt to taste
• Few finely chopped spring onion greens

For the Marinade:

• 1 tbsp all purpose flour
• 2 tbsp corn flour
• 1 tsp freshly ground pepper
• A pinch of salt
• 6-7 tbsp Water

Method:

• Make a semi-thick paste with the ingredients for marinade.
• Dip the paneer pieces in and let them soak in the marinade for 5 mins.
• Meanwhile add 4-5 tbsp oil in a pan and shallow fry the paneer pieces which are dipped in the marinade and kept aside. 
• Keep turning them over when the sides are lightly brown.
• Drain on tissue paper once done and set aside.
• In the same pan, add chopped onions, green chillies, and capsicum.
• Cook until the onions turn transparent, about 2-3 mins.
• Next, turn the flame to high and add soya sauce, green chilli sauce, ginger garlic paste, schezwan sauce and tomato ketchup.
• Stir-fry on high for about a min and add the fried paneer cubes and the cornflour-water paste ( this is the same paste which is left after dipping all paneer cubes) .
• Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour. Lastly add vinegar and switch off the flame and sprinkle spring onion green on top.
• Serve Chilli Paneer with Fried rice or just as a snack on its own.

Notes:

I usually serve this with my special fried rice which i make without using any sauces - http://loveisincookin.blogspot.com/2020/09/indian-style-veg-fried-rice-without.html

INDIAN STYLE VEG FRIED RICE ( Without sauces)

Fried Rice is one of the most popular street food across India. Fried rice is most commonly served and enjoyed with Gobi Manchurian as side dish. This quick fried rice can be cooked in many ways and lots of varieties are made and served in almost all of the fast food joints. 

I make this recipe without using any Chinese sauces and my family enjoys it. This recipe will taste exactly like fried rice and is super healthy as we are not using any sauces or vinegar.
My secret to make it taste super delicious is the use of ultimate Maggie Magic masala in this recipe.

Recipe:

(Serves 3-4)
Ingredients:

• 3 tbsp oil
• 2 medium onions chopped 
• 1 large Capsicum chopped
• 2 medium carrots chopped
• 1/4 cup corns
• 1/2 cup chopped green beans
• 2 cups basmati rice
• 1 tbsp ginger garlic paste
• 4-5 green chilies long cut
• 1 1/2 tsp ground white pepper
• 2 packets Maggie magic masala ( Rs. 5 each )
• 4 tbsp finely chopped spring onions 
• Water as required ( to cook rice )
• 1 tsp lemon juice
• Salt to taste

Method:

• Wash and soak the rice for 30 mins.
• In a pan add soaked rice , salt to taste and water as required to cook the rice . We have to cook till 70% done , not completely.
• Once done , strain the rice and keep aside.
• Heat the oil in a wok or wide deep frying pan until smoking hot, and add ginger garlic paste along with chilies - cook for a min.
• Now add the chopped onion, capsicum , corns , beans and carrots and fry five minutes stirring often.
• Add salt to taste , white ground pepper ,maggie magic masala and mix until well combined.
• Now add the 70% cooked rice along with half of the spring onions and lemon juice - cook for another 2-3 mins covered.
• Once done , serve with the finely sliced spring onion greens sprinkled over on rice .

Notes:

I have used freshly cooked rice in this recipe, but you can use leftover rice as well.