PANEER MAKHNI

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here-- Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more...

Here is the recipe for Paneer Makhanwala-

 PREP TIME: 15                                      COOK TIME: 20 Mins

 TOTAL TIME: 35 Mins                            COURSE:  MAIN

 CUISINE: NORTH INDIAN                     SERVINGS: 6

 AUTHOR: Rajni Ram

     Ingredients to be ground:

     

     Cashewnuts 10-12

     Cinnamon 1 inch stick 

     Cardamom/ green elaichi 3 pods

     Javithri/mace 1 

     Garlic 6 cloves

     Ginger 1 inch piece

     Tomatoes 3 large chopped

      Onion 1 large chopped

      Water 1 cup

     Other Ingredients:

     Paneer 300 gm cubed

     Butter 2 tbsp

     Fresh cream 1/2 cup

     Bay leaf 1 

     Sugar 1 tsp

     Salt as required

     Red chilli powder (regular) 1 tsp

     Red chilli powder Kashmiri 1 tsp

     Garam Masala powder 1/2 tsp

     Kasoori methi 1 tsp

     Oil for sauteing

     Directions: In a pan add all the ingredients mentioned under "ingredients to be ground", and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 

STEPWISE RECIPE FOLLOWS:

1. In a pan add all the ingredients mentioned under "ingredients to be ground", and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.

2. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.

3. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. 

4.  Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.

5. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 

NOTES:

1. The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.

2. This recipe can be made without onion too. Just skip adding the onions and continue as per directions.

3. I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.

4. While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.

Here's how I served the Paneer Makhanwala with a Baby Corn pulav

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

GOAN STYLE LOBIA CURRY/GOAN STYLE BLACK EYED BEAN CURRY

 Black eyed beans or Cow peas as they are called, are legumes that are available all over the globe. In India they are used in many regional cuisines. The Lobia masala is a popular dish in north India, and so is the Eriserry from Kerala cuisine that uses the legume along with Ash gourd and Yam. In Tamilnadu is it made into a Sundal(salad), or used with other vegetables to make a curry. In the Andhra cuisine It is made into a Vada (fritter), the Gujarati cuisine also has its version of the Lobia curry, called Chawli masala. That's how wide the usage of these beans is across India.

Cow Peas/ black eyed beans have a soluble fibre that helps in reducing cholesterol, it is said. These are nutrient dense legumes with the richness of Vitamins- A, B1, B2, B3, B6, C , that helps in healthy cell development. They also are rich in micro nutrients like Magnesium, zinc, iron, and copper(source net.med). These legumes also support weight loss and boost digestive health. That I guess is reason enough to include them in your diet, if you haven't already. 

Though the Lobia Sundal (salad) is a regular feature in my house, and so is the Erissery, and Lobia masala, I recently tried a Goan style Lobia curry and it turned out so good. The Goan spice combination of Coriander seeds, Cumin seeds and coconut, gave a very good dimension to the dish, and it tasted different from the regular Lobia masala. Hence documenting this recipe for you all to try. 

There is also a Lobia Pulav recipe on the blog, do check it out here. Some other interesting and healthy recipes for you to try are- Daliya Mushroom Risotto, Drumstick Rasam, Curry leaves Powder, Dry fruit ladoo, Vegetable Oats Kichdi, Rajma Masala, and more...

Here is the recipe of Goan style Lobia curry- 

PREP TIME: 10Mins+(soak time 4-5 hrs)          COOK TIME: 30 Mins

TOTAL TIME: 40Mins                                        COURSE:  MAIN 

CUISINE:  INDIAN                                             SERVINGS: 4

AUTHOR: Rajni Ram                                                                             

    Ingredients:

    Lobia/cow peas/black eyed beans/ 1 cup soak for 4-5 hrs 

    Onion 1 medium chopped fine

    Tomatoes 2 large pureed

    Coconut 2 tbsp

    Tamarind paste 1 tsp or pulp from a tiny bit of tamarind

    Green chillies 2 split

    Bay leaf 1

    Coriander seeds/dhania 2 tsp

    Cumin seeds/Jeera 1 tsp

    Dry red chillies (regular/spicy ones)1

    Kashmiri or Byadagi chillies 1

    Turmeric powder 1/2 tsp

    Ginger garlic paste 1tsp

    Red chilli powder(regular) 1 tsp

    Kashmiri red chilli powder 1 tsp

    Oil for sauteing

    Directions: Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.

     

    Serving Suggestions- Roti, White rice, Pulav, Naan, Paratha, Masala bath, and more...

    STEPWISE RECIPE FOLLOWS:

1. Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside.

2. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. 

3. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes.

4. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.

NOTES:

1. There is another variety of the Lobia which are red in colour and resemble kidney beans/Rajma. This curry can be made with those red coloured beans too.

2. The spice level of this curry is medium. Feel free to increase or decrease as per taste. 

3. Usually when i refer to "oil of sauteing" in the ingredient list, I mean the regular refined oil. When i use a specific oil like Coconut or Sesame, I always specify. 

This is how I served my Goan style Lobia curry with Roti, Cucumber Raita, and Beetroot Halwa to make it a complete meal.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

ONE POT LAUKI WADIYAN CURRY

 Lauki or Bottle gourd is a healthy summer vegetable, available perennially. It has many health benefits, but many don't prefer it because of its bland taste. How many times would an elder at home or our mother have tried to feed it to us on the sly 😀? All for a good cause though. Lauki belongs to the cucumber family, and is very light on the tummy. That's one of the reasons it is summers most preferred vegetable.  

This vegetable is also called by several other names all over India like Doodhi, Ghiya, Sorakkai, to name a few. This vegetable packs a lot of Vitamins like-  Vitamin A, Vitamin B, Vitamin C, Vitanin E, Vitamin K and minerals like - Potassium, Iron and Manganese. Lauki has many electrolytes which makes it the ideal summer vegetable, that replenishes the water lost in sweating. All these advantages make Lauki a wholesome vegetable that fights off infections and helps in detoxification.

Coming to the next element in the recipe which is Urad dal Wadi, which are basically sun dried lentil dumplings. They can be broken to bits and fried, then added to subjis to pack in that extra flavour and crunch. They are also a nice way to add proteins to diet, when you want a break from the usual dal. 

In this recipe, I have combined the goodness these both have to offer and what I have is a super delicious curry. I have cooked this in the one pot method, which makes it very easy, and also a work day lunch or dinner option. It can be paired with rice or Rotis and you have amazing lunch/dinner ready in a jiffy. The Wadiyan or the lentil dumplings are just an add on, which can be done away with altogether if you prefer having just Lauki Ki Subji, or can be swapped with Soya chunks. For the fussy Lauki eaters, adding Wadiyan or Soya chunks is a good idea.

Last but not the least, requesting readers to not judge the pictures taken this time. As I finished all prep for the curry, the tube light in my kitchen got fused. Our kitchen doesn't get enough natural light, so I depend on two tube lights for lighting while I click pictures for the blog. With one gone, the light from one was not adequate. Since we are in the midst of the Pandemic, we were unable to step out to buy one immediately, and my husband has created a kind of bio bubble at home😅

While you are here check out other curry and subji recipes like- Corn Palak Subji, Chakki ki Shak, Miloni Babycorn and Bell Peppers curry, Bhindi Aloo, Paneer Khurchan, and more...

Let's get to the recipe right away.

     PREP TIME: 15 Mins                                            COOK TIME: 15 Mins

     TOTAL TIME: 30 Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                  SERVINGS: 4

     AUTHOR: Rajni Ram 

     Ingredients:

     Lauki/Bottle gourd/Sorakai 250 gms skin peeled and, diced finely

    Tomatoes 2 large blanched and skin peel and chopped finely

    Onion 1 finely chopped

    Wadiyan/ sundried lentil dumplings about 5 

    Cumin Seeds 1 tsp

    Turmeric powder 1/2 tsp

    Ginger garlic paste 1/2 tsp

    Salt as required

    Red chilli powder 1 tsp

    Coriander powder 1 to 2 tsp

    Fennel powder 1 tsp

    Water 1 cup

    Fresh coriander leaves 2 tbsp finely chopped

    Garam Masala powder 1/2 tsp

    Oil for sauteeing

    Directions: Blanch the tomatoes for 10 mins in hot water, cool them, peel the skin and     chop finely. Break the Wadiyan to small pieces and keep aside. In a cooker take 1 tbsp oil and heat. Drop the broken Wadiyan into the oil and fry until brown. take care not to burn them. Remove and drain on absorbant paper. Now to the same oil add the cumin seeds, turmeric powder, chopped onions, and ginger garlic paste and saute, until onions turn light brown. Now add the blanched and chopped tomatoes and saute for 30 seconds. Add the diced Bottle gourd/lauki, salt, red chilli powder, coriander powder, fennel powder, and stir everything together. Now add 1 cup water, stir again, close cooker and cook until 4 to 5 whistles. Allow the pressure to settle. Now open cooker, add the fried Wadiyan, chopped coriander leaves and garam masala powder. The subji is ready to serve. Enjoy with hot rice or Rotis. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Blanch the tomatoes for 10 mins in hot water, cool them, peel the skin and chop finely. Break the Wadiyan to small pieces and keep aside. In a cooker take 1 tbsp oil and heat. Drop the broken Wadiyan into the oil and fry until brown. take care not to burn them. Remove and drain on absorbent paper.

2. Now to the same oil add the cumin seeds, turmeric powder, chopped onions, and ginger garlic paste and saute, until onions turn light brown. 

3. Now add the blanched and chopped tomatoes and saute for 30 seconds. Add the diced Bottle gourd/lauki, salt, red chilli powder, coriander powder, fennel powder, and stir everything together. Now add 1 cup water, stir again, close cooker and cook until 4 to 5 whistles. Allow the pressure to settle.

4. Now open cooker, add the fried Wadiyan, chopped coriander leaves and garam masala powder. The subji is ready to serve. Enjoy with hot rice or Rotis. Bon Appetit.

NOTES:

1. The Wadiyan or the lentil dumplings are just an add on, which can be done away with altogether if you prefer having just Lauki Ki Subji, or can be swapped with Soya chunks. For the fussy Lauki eaters, adding Wadiyan or Soya chunks is a good idea.

2. To use Soya chunks instead of Wadiyan, cook the soya chunks as per pack instructions. cool them and rinse a couple of times. Now they can be substuted instead of the Wadiyan at the end(need not be fried). They can be added as whole or mince. Still better is to add the tiny Soya granules.

    

WATERMELON RIND KOOTU / WATERMELON RIND LENTIL CURRY

 In south India, especially the Tamilnadu region, Kootu refers to any lentil based curry. There are many versions of Kootu cooked with a variety of lentils. Some are tamarind based(puli kootu), some milk based(pal kootu), some with spices and coconut gratings(poricha kootu).

This Watermelon rind kootu came about when I saw an contest alert in one of my social media pages, asking to contribute recipes towards sustainable living. Traditionally, India is a country where we have had the practice of using things without wasting them. This tradition lost its value with globalization , and the  "use and throw" phase. Now in the millennium as the world faces so many issues, "sustainable living" has become the mantra. 

In my house, I have seen my grand mother and mother use the peel of many vegetables like Ridge gourd, Bitter gourd etc to make chutneys. And we prepare Kootu using vegetables from the Cucumber familiy like, Ash Gourd, Pumpkin, Country Cucumber etc. As Watermelon also belongs to this family, I thought, why not give it a try, and believe me this kootu turned out so delicious.

So, I no more waste the rind of the Watermelon. I use it to make this Kootu, grind the rind and add it to Dosa batter, and also grind the rind into a chutney. 

While you are here check out other recipes here like, Menthiya Keerai Kootu, Vatha Kuzhambu, Bonda Morkuzhambu, Dosakaya Chutney, Pachai Mochai Kuzhambu and more...

Here is the recipe for Watermelon rind Kootu --

  PREP TIME: 15                                       COOK TIME: 15 Mins

 TOTAL TIME:30 Mins                                COURSE:  MAIN

 CUISINE: SOUTH INDIAN                        SERVINGS: 6

 AUTHOR: Rajni Ram

  

    Ingredients:

    Watermelon rind of half a watermelon, cut into cubes

    Moong dal (yellow split dal) 1/2 cup cooked soft in pressure cooker

    Green Chilli 1 split

    Turmeric powder 1/2 tsp

    Coconut gratings 1 tbsp

    Dry red chillies 2

    Peppercorns 4-5

    Cumin seeds 1 tsp

    Salt as required

    For tempering:

    Oil 2 tsp (coconut/ refined oil)

    Mustard seeds 1/2 tsp

    Urad dal 1 tsp

    Chana dal 1 tsp

    Curry leaves a few

    Dry red chilli broken 1

    Asafoetida 1/4 tsp

    Directions:

Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready. This can be served with rice or Rotis. 

    STEPWISE RECIPE FOLLOWS:

1. Pressure cook the Moong dal for 4 whistles, and keep aside. After using up the pulp of watermelon, remove/peel the dark green skin and discard. Cube the lighter portion as shown in the picture. Put the cubed rind pieces in a vessel, add the split green chilli, salt, and turmeric powder, pour water(about 1.5 cups), and cook the water melon rind until soft, but not mushy.

2. Now in a blender add the coconut gratings, peppercorns, dry red chilli, and cumin seeds and grind to a smooth paste adding little water. Pour this paste into the cook watermelon rind and bring to a boil. 

3. Now, nicely mash the cooked dal with the back of a ladle and pour it into the vessel having watermelon rind and coconut paste. Stir nicely to mix the spices evenly. Cook for 2 minutes on low flames and put off the flame.

4. Now in a tadka/tempering kadai take oil and heat. Add mustard seeds and remaining ingredients mentioned under tempering and fry for 30 seconds. Pour this tempering into the cook rind and dal mixture. The healthy and delicious Watermelon rind kootu is ready.

    NOTES:

1. This Kootu can be made with most vegetables like Snake gourd, Ash gourd, Cabbage, Bottle gourd and more. 

2. If one prefers the taste of pepper, more can be added while grinding.

3. Tempering in coconut oil works best, but vegetable oil can also be used.

THAKKALI AATI KACHINA KUZHAMBU

 Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can't cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney's are made at my place to keep consuming them😃.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more...

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

  PREP TIME: 10                                           COOK TIME: 20 MINS

 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE

 CUISINE: SOUTH INDIAN                           SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Tomatoes 4 large ones

    Shallots/Sambar onions 20 nos peeled (10 ahead and 10 later)

    Garlic 4 cloves

    Dry red chillies 4 + 1

    Curry leaves a few

    Coconut 2 tablespoons

    Mustard seeds 1 tsp

    Fenugreek seeds 1/2 tsp

    Asafoetida 1/2 tsp

    Salt as required

    Sambar powder 1 tbsp

    Red chilli powder regular 1 tsp

    Kashmiri red chilli powder 1 tsp

    Pepper powder 1 tsp

    Oil for sauteing till oil/coconut oil/refined oil  

     Directions:

In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar. Enjoy with Rice, Idli Dosa, Puri or Parathas. Bon appetite.

     STEPWISE RECIPE FOLLOWS:

1. In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture.

2. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. 

3. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar.

    NOTES:

1. Country tomatoes are the best variety for this recipe, as they are a little sour.

2. Instead of adding pepper powder later, once can add whole peppercorns while sauteing the onion and tomatoes.

3. This curry can be kept in the refrigerator for 3 days and warmed up as required.

CORN PALAK SUBJI

 Palak is a very versatile green. It is mineral rich, healthy and fibrous. Any add-in that goes into it, gets its flavour enhanced. In my house I have been called the female Popeye for a reason. I love Palak/Spinach in all forms. Be it the simple Keerai Masiyal, Keerai Molagootal or the delicious Palak Paneer, Palak Paneer Paratha, or the simple Spinach curry in coconut milk. 

One of my favourite Palak/Spinach recipes is also this delicious Subji Palak Corn. This is a simple everyday subji that one can make even on a busy day if their greens are washed and blanched. Highly nutritious and high on Iron and the corn not only gives the green a contrast with its yellow, but also balances the tanginess from the tomatoes and palak combination. This combination of Spinach and corn is classic and in all cuisines including World cuisine you will find a few recipes dedicated to this.

I have used Sweet Corn in this recipe as only this was available at the time I was cooking this dish. My preferred corn is Makai aka Maize, but sadly since we forget to promote what is local and regional, doing a dis service to our farmers, our indigenous varieties suffer. Let us get back our own Maize/Cholam/Makai, which are very rarely seen even during rainy season when they are most likely to be found. Do give this a thought.

Getting to the recipe right away-

     PREP TIME: 15 Mins                                            COOK TIME: 25 Mins

     TOTAL TIME: 40Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                  SERVINGS: 4

     AUTHOR: Rajni Ram

    Ingredients:

    Ingredients

    Palak 1 bunch

    Corn Kernels 100 gm

    Onion 1 large or 2 small

    Green chillies 2

    Tomato 2 large to medium size

    Ginger- garlic paste 1 tsp

    Cloves 2

    Bay leaf 1 small 

    Cardamom 2 

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Salt as required

    Garam masala powder 1/2 tsp

    Coriander powder 2 tsp

    Fennel Powder 1 tsp

    Red chilli powder 1 tsp

    Cream 2 tbsp

    Oil for sauteeing

Directions:

Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready. Cook the Corn kernels, and keep aside. 

Now in a karahi pour some oil and heat. Add 2 cloves followed by Cumin seeds and drop in the chopped onions. Saute for a minute, add the green chillies and continue to saute for 30 seconds, finally add the tomatoes and cook until the tomatoes turn mushy. Cool them. Now blend the onion-tomato mixture to a puree. In the same karahi take another 2 tsp of oil and heat.  Add the cumin seeds followed by turmeric powder and pour the onion-tomato mixture. Fry it nicely in the oil. Now add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. Now add the Palak Puree. Stir well to combine the tomato and palak puree. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cooked corn, cook for two more minutes, add the cream and garam masala powder and turn of the flame immediately. The delicious Corn palak is ready to serve.

Serving suggestions: with Rotis, Parathas, Kulcha, with rice varieties like Jeera rice, Mayar Pulav, 

Flavoured rice, vegetable pilaf etc;

STEPWISE RECIPE FOLLOWS:

1. Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready. Cook the Corn kernels, and keep aside. 

2. Puree the Palak and set aside. In a karahi take oil and heat. Put in the cloves and cumin seeds, and as the cumin splutters add turmeric powder followed by onions and sauté for a minute. Add the green chillies and sauté for 30 seconds and now add the tomatoes and sauté until mushy. Cool and grind to a purée, along with 1 tsp ginger garlic paste.

3. In the same karahi take 2 tsp oil and heat. Now add the cumin seeds, Bay leaf, cloves and cardamom and  pour in the tomato and onion paste and fry nicely in the oil. 

 Now add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. 

Now add the Palak Puree. Stir well to combine the tomato and palak puree. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered. Add little water to dilute if required.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cooked corn, cook for two more minutes.

Now add the cream and garam masala powder and turn of the flame immediately. The delicious Corn palak is ready to serve.

NOTES:

1. Blanching ( putting the Palak in hot water) is a critical step followed by dipping it in cold water.

2. Don’t overcook the Palak, it loses its colour and taste.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and i'll respond as soon as I can.

CHAKKI KI SHAK/ CHAKKI KI SUBJI

 The cuisine of  Madhya Pradesh ( central India) has been unexplored by me so far. Recently while looking up the internet I saw this interesting recipe called Chakki Ki Shak from the MP cuisine. I found the recipe simple and interesting and as I don’t have this cuisine on the blog I gave it a try and the dish turned out so delicious that I had to blog it. 

While looking up this recipe in detail I also came to know of many more interesting vegetarian  recipes from the region and I will surely bring them all here over a period of time. If you are following the blog you know by now that when I try a new recipe it has to turn out well thrice, and that takes time.

Before we delve into the recipe, I must tell you that MP being the center of India is surrounded by various states and hence there is a similarity of cuisine between them. I found some dishes bearing similarities with Rajasthani and Maharashtrian cuisine. Wheat, Jowar, and Maize form the staple food, do you see that’s how “Bhutte Ka Kees” is a specialty from MP, Bafla which is made of whole wheat flour is also a famous dish from the region. The current dish Chakki ki Shak is a curry  made of whole wheat flour and some aromatic spices. The flour dumplings are simmered in a tangy sauce.

While you are here check out my other curry recipes like Miloni Baby corn and Bell Peppers curry, kadai Paneer( gravy), Kathrikai Masala Kuzhambu, Pachai Mochai Kuzhambu, Keerai Molagootal, Mirch Ka Salan, Dum Aloo Ajwaini, Pachai Sundakkai Kuzhambu and more...

Here is the recipe for Chakki ki shak-

 PREP TIME: 15                                          COOK TIME: 15 Mins

 TOTAL TIME: 30 Mins                                COURSE:  MAIN

 CUISINE: INDIAN/MP                                SERVINGS: 6

 AUTHOR: Rajni Ram

      

    Ingredients to make Chakki:

    Whole wheat flour 1.5 cups

    Oil 1 tsp

    Carrom seeds/ Ajwain 1 tsp

    Salt as required

    Red chilli powder 1 tsp

    Turmeric powder 1/2 tsp

    Water as required to make a dough

    Ingredients for making the curry:

    Cumin Seeds 1 tsp

    Cardamom 2 pods

    Cloves 2-3

    Onions 2 small finely chopped

    Tomatoes 3 large

    Curd 1/2 cup 

    Cashewnuts 8 to 10

    Red chilli powder( regular) 1 tsp

    Red chilli powder( Kashmiri) 1 tsp

    Coriander powder 2 tsp

    Fennel powder 1 tsp

    Turmeric powder 1/2 tsp

    Garam masala powder 1/2 tsp

    Fresh coriander 1 tsp finely chopped

    Directions for making Chakki ( wheat dumplings)

In a bowl take the flour add the oil, salt and all spices and using water form a soft dough. It should be like roti dough. Immerse this dough in water for 15 minutes. After 15 minutes, scrub the flour lightly with your fingers, the water will become hazy. Throw this water. Pour some more water on the dough and scrub again and discard the water. The dough is now ready to be made to Chakki. Get the steamer ready, as the water in the steamer is getting boiled, smear your steamer plate with oil and spread this dough evenly on the plate using your fingers. Now place this in the steamer for 10 to 15 mins. Remove and cool the chakki. On cooling, cut into diamonds or squares. In a pan take some oil for shallow frying, and fry the Chakki to a golden brown. Drain on absorbent paper and keep aside.

   Directions for gravy preparation: 

In a blender add the chopped Tomatoes, and cashewnuts and blend to a smooth paste. In a Pan or Kadai take 1 tbsp oil and heat. Add the cumin seeds, cardamom and cloves and fry until aromatic. Now add the finely chopped onions ,turmeric powder,  and saute until light brown. Now add the ground paste followed by all the spice powders- red chilli powder(both regular and Kashmiri), coriander powder, fennel powder and mix well. Cook for two minutes until the raw smell goes away. Now add half a cup of curd and stir continuously for 2 minutes. Add 2 cups water and gently drop in the cooled and cut Chakki(wheat flour dumplings). Cover and cook the dumplings in this gravy until they turn soft and the gravy thickens up. Depending on what you are serving the Chakki Ki Shak with you can thin down or thicken the gravy. Finally add Garam masala powder and fresh coriander leaves and switch off the flame. 

Serving Suggestion: With Roti, Paratha, Naan or Plain or Jeera rice.

    STEPWISE RECIPE FOLLOWS:

1. In a bowl take the flour add the oil, salt and all spices and using water form a soft dough. It should be like roti dough. Immerse this dough in water for 15 minutes. After 15 minutes, scrub the flour lightly with your fingers, the water will become hazy. Throw this water. Pour some more water on the dough and scrub again and discard the water.

2. Get the steamer ready, as the water in the steamer is getting boiled, smear your steamer plate with oil and spread this dough evenly on the plate using your fingers. Now place this in the steamer for 10 to 15 mins. Remove and cool the chakki. On cooling, cut into diamonds or squares. In a pan take some oil for shallow frying, and fry the Chakki to a golden brown. Drain on absorbent paper and keep aside.

3. In a blender add the chopped Tomatoes, and cashewnuts and blend to a smooth paste. In a Pan or Kadai take 1 tbsp oil and heat. Add the cumin seeds, cardamom and cloves and fry until aromatic. Now add the finely chopped onions ,turmeric powder,  and saute until light brown. Now add the ground paste followed by all the spice powders- red chilli powder(both regular and Kashmiri), coriander powder, fennel powder and mix well. Cook for two minutes.

4.  Now add half a cup of curd and stir continuously for 2 minutes. Add 2 cups water and gently drop in the cooled and cut Chakki(wheat flour dumplings). Cover and cook the dumplings in this gravy until they turn soft and the gravy thickens up.

6. Finally add Garam masala powder and fresh coriander leaves and switch off the flame. 

 

    NOTES:

1. Since most recipes suggested soaking and washing the dough, i have followed it. One can also try steaming the dough, cutting to pieces and frying also.

2. The gravy can be allowed to thicken further if serving with Rotis.

3. Whichever the method, resting the dough for 15 mins is essential. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and i'll respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

  This is my meal with Chakki Ki Sakh. I served it with Jeera Pulav, Bombay Potatoes and Beet root Raita.