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.

RASAKALAN

Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.

In our family my aunt makes this the best, so this recipe has been adapted from  her instructions. This recipe allows you to customize the vegetables as per your liking. I have used a mix of Ash gourd, Capsicum, Carrot, Beans and Potatoes. 

While you are here check out my other recipes from the Palakkad cuisine like Unni Appam/Nei appam, Sukhiyan, Avial, Keerai Molagootal with Mathan puli pachadi and more...

Here is the recipe of Rasakalan for you all-

  PREP TIME: 15                                          COOK TIME: 15Mins

 TOTAL TIME:30Mins                                   COURSE:  MAIN

 CUISINE: PALAKKAD                                 SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

     Ash Gourd 100 gm skin removed and diced

     Potato 1 peeled and diced

     Beans about 5 chopped to 1 inch pieces

     Carrot 1 peeled and diced

     Capsicum 1 chopped to small pieces

   Tamarind paste 1 tbsp or soak gooseberry size tamarind ball and extract pulp appx 1.5 cup

      Turmeric powder 1/2 tsp

      Salt as required

      Coconut 2 tbsp

      Green chillies 2

      Dry red chillies 4 (or depending on spice choice)

      Jaggery 1 tsp

      Coconut oil or refined oil 1/2 tbsp

      Mustard seeds 1 tsp

      Chana dal ( gram dal) 1/2 tbsp

      Asafoetida 1/2 tsp

      Dry red chilli broken 1

      Curry leaves a few

Directions:

In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done. The vegetables should be well cooked but firm. Overcooking may ruin the taste of the dish. When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Put off the flame. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.

STEPWISE RECIPE FOLLOWS:

1.  In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done.

2.  When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water.

  

3. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Add the jaggery and put off the flame.

4. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.

NOTES:

1. As said earlier the vegetables can be customized to ones liking, keeping the vegetables traditional and Indian helps in retaining the traditional taste.

2. Using coconut oil enhances the taste, but any other oil of preference can be used too. Note taste will vary though. 

3. The texture and consistency of this dish should be thicker then Sambar.

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 in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 

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MENTHIYA KEERAI KOOTU/SOUTH INDIAN METHI DAL

Fenugreek or Methi green are my most favorite greens and i wish they were perennial. That said, even though they can be grown at home perennially, its always good to eat seasonal food, to get the maximum benefits out of them. These slightly bitter greens have loads of benefits to offer and one should make the most of it. 

As said earlier I love these greens, so even in my regular North Indian subji's I use a few sprigs for flavour. On my blog you will find Methi used in different ways like the Aloo Methi Paratha, Methi Wale Baingan and more...

Today I am  posting a simple everyday South Indian recipe which is Menthiya Keerai kootu or Methi dal. This is different from the North Indain version as here ground coconut paste is used for flavouring, which reduces the bitterness of the Methi and ehances its flavour. I prefer using Moongdal for this kootu though Tuvar dal also can be used. Let's get to the recipe right away.

This is a simple recipe that gets done in under 30 minutes. The dal can be pre cooked to make quick dinner after a long day at work. Just this Kootu and some Rice and one is in for a super healthy and satiating meal.

Here is the recipe for Menthiya Keerai Kootu  

    PREP TIME: 10 MINS                               COOK TIME:15 MINS

    TOTAL TIME: 25 MINS                               COURSE: MAIN 

    CUISINE: SOUTH INDIAN                          SERVINGS: 4

    AUTHOR: RAJNI RAM

Ingredients:

Methi green/Fenugreek greens 1 bunch

Moong dal 1/2 cup Roasted to light brown

Tomato 1 finely chopped

Grated Coconut 2 tbsp

Cumin 1 tsp

Turmeric powder 1 tsp

Sambar powder 1 tsp

Red chilli powder 1 tsp

Dry red chillies 2 whole

Mustard seeds 1 tsp

Urad dal 2 tsp 

Chana dal 1 tsp

Oil for tempering (I used coconut oil)

Directions:

In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame. In a small Tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.

Serving Suggestions: This Methi dal or Menthiya Keerai kootu goes very well with Vathakuzhambu rice, Rasam rice, Paruppu podi. And me, I love them with Rotis too.  

STEPWISE RECIPE FOLLOWS:

1. In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles, with a little turmeric powder. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook.

2. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. 

3. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame.

4.  In a small tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.

NOTES:

1. Dry roasting the Moong dal gives a good flavour, aroma and texture to the Kootu. I always have a roasted batch ready.

2. I have used Coconut oil for enhanced flavour as i used it for all south Indian tempering except Sambar and Rasam. One can use refined oil too.

3. Not over cooking the Methi greens is important, other wise the taste is lost.

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.

KADAI PANEER (GRAVY)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn't have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that's India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more...

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

4. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

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 in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

KATHRIKAI MASALA KUZHAMBU(TANGY EGGPLANTCURRY)

Eggplants or Brinjal is one vegetable that I love cooking with, because it is so versatile and the possibilities are so endless. Most cuisines around the world have atleast one Eggplant dish. Indian cuisine has many to its credit- be it the Baingan Bharta from the Punjab, the Vangi Bath from Karnataka, Gutti Vankaya Kura from Andhra Pardesh or the Bharli Vangi from Maharashtra.

On the blog I have quite many Brinjal recipes which proves this 😀 . This recipe of the Masala Kathrikai Kuzhambu may be a little different from other recipes you might find on the internet as I have not used Onion or Garlic, and the choice of Masalas will be different. The spices and the tamarind combine to give a very flavourful curry which goes very well with Rice, Parathas, String Hoppers(Idiyappam) and many other Main course dishes. 

While you are here check out other recipes on the blog like Brinjal Pepper Masala(no onion -no garlic), Gutti Vankaya Kura, Methi Wale Baingan, Drumstick Curry, Rajma Masala, Mirch Ka Salan,  Kadai Paneer and more...

Here is the recipe of Kathikkai Masala Kuzhambu ( Tangy Eggplant Curry)for you-

  PREP TIME: 10                                           COOK TIME: 20 MINS

 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE

 CUISINE: SOUTH INDIAN                           SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Brinjals (any small variety) 250 gms. Remove stalk and make a cross cut in the center

    Tamarind- a lemon sized ball soaked in water and the pulp extracted.

    Sambar powder (homemade)1 tbsp 

    Salt as required

    Turmeric powder 1/2 tsp

    Red chilli powder 1 tsp

    Jaggery 1/2 tsp (optional)

    To be ground

    Coconut 1 tbsp

    Cloves 4-5

    Dry Kashmiri Red Chillies 2

    Fennel seeds/ Saunf 1 tsp

    Fried gram Dal/Pottukadalai 2 tsp

    Peppercorns 1/2 tsp

   Coriander seeds 1 tbsp

    To Temper

    Gingelley oil/Sesame oil 2 tbsp

    Mustard seeds 1 tsp

    Chana dal/gram dal 1 tsp

    Dry Red Chilli 1

    Asafoetida 1/2 tsp

    Directions: 

Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done.  Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.

SERVING SUGGESTIONS: This can be served with Pulav, Variety rice, Dosa, Idli, String Hoppers(Idiyapam) and more. I served it with some  Matar Pulav. 

     STEPWISE RECIPE FOLLOWS:

1. Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. 

2. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds.

3. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes.

4. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done. Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though.

5. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.

    NOTES:

1. Any small variety/ baby Brinjals can be used.

2. Adding Jaggery at the end, not only balanced the sourness of the tamarind, but also enhances the taste.

3. For homemade Sambar Powder click here, or store bought powder can also be used. However there will be slight change in taste.

4. Please follow exact proportions for the whole spices and spice powders to get the exact 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 ill respond as soon as I can.

GARLIC NAAN

 Usually when we think of Naan we think of eating it at a restaurant. That's also the reason why I have never attempted to make this at home until now. But the Pandemic has made us all crave restaurant style food at home and so the search for the perfect Naan recipe, which can be made at home easily, without any sophisticated gadgets was on. 

Its also common knowledge that an Iron Kadai is used to cook the Naan. But I wanted to get the dough right. One which will yield perfect Naans without much effort and also I did not want to make the instant one with baking soda, because when baking soda is used  the dough must go on the girdle immediately without resting it. I always prefer resting the dough, be it Roti's, Paratha's or Naan. So, in this recipe I have used yeast, because that is what gives the perfect texture and fluffiness to the Naan.

As far as possible I try to use less, or no Maida, but, to get the fluffiness the Maida needs to be added, whereas taste and nutrition comes from wheat. So in this recipe I have used both. The result was fluffy and perfectly cooked Naan's.   

While you are here check out my other bread recipes like Aloo Methi Paratha, Beetroot Paratha, Missi Roti and more...

Here is the recipe of Garlic Naan for you-

 

    PREP TIME: 10 MINS+ 2 hrs                               COOK TIME:15 MINS

    TOTAL TIME: 2 hr 25 MINS                                  COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

    Ingredients for dough:

    Whole Wheat flour 2 cups

    Maida 2 cups

    Water(lukewarm) 1 cup ( refer note1)

    Dry yeast 2 tsp

    Sugar 1 tbsp

    Salt to taste or 1 tsp

    Oil 3 tbsp

    Curd 2 tbsp

    Milk less than1/2 cup

    Fresh coriander leaves finely chopped

    Kalonji/ Nigella seeds  2 tsp

   For Garlic butter:

   Table butter/salted butter 50 gm

   Garlic 2 pods minced

   Coriander leaves finely chopped 1 tsp

Directions to make Garlic butter: Put all ingredients in a microwave safe bowl and microwave for 30 seconds, alternately put the ingredients in a bowl and melt the butter.

Directions: 

In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough. Take an iron Kadai (non stick doesn't give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

Serving Suggestions: Serve this Naan with Paneer Butter Masala, Mava Paneer Curry. Also goes well with Dal Makhni, Paneer Khurchan, Choley or Rajma.

STEPWISE RECIPE FOLLOWS:

1. In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy.

2. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. ( Please add the sugar, curd and milk, those pictures are not here and will be added as soon as possible)

3. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough

4. Take an iron Kadai (non stick doesn't give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

    NOTES:

1. The dry yeast must always be added to lukewarm water and not hot water. The temperature of the water is right if your finger immersed in water is able to bear the heat.

2. The Naan can be customized with whatever you prefer, if not garlic. Just apply plain butter without garlic for butter Naan or top it up with cheese for Cheese Naan. 

3. The dough should have risen well for the perfect turnout. So plan making the dough ahead.

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.