LEMON POPPY SEED/KHUS KHUS SALAD DRESSING

 This creamy Lemon Poppy Seed/Khus Khus salad dressing is perfect for a veggie loaded salad you would want to have as lunch or dinner. This dressing is a great way to spruce up your salad.

This salad dressing is a low carb version. 

What I like in a home made dressing is that you get to customize everything from the spice, salt and sugar. And this salad doesn't take any time at all. It is just a add everything to blender and blitz kind of dressing. This salad dressing comes together in just about 5 minutes. It stays well in the refrigerator upto 10 days and can be used as and when required.

While you are here check out other sauces and masalas like --  Homemmade Schezwan sauce, Biryani masala, Sambar powder, Rasam powder, Homemade Pesto and more...

Here is the recipe of Lemon Poppy seed dressing-

PREP TIME: 5 Mins                                  COOK TIME: 2 Mins

TOTAL TIME: 7 Mins                                COURSE:  DIP AND SAUCES 

CUISINE: WORLD FOOD                        QUANTITY: 100 GM APPROX

AUTHOR: Rajni Ram

    Ingredients:

    Poppy Seeds 1 tbsp (white/black)

    Apple Cider Vinegar(ACV) 2 tbsp

    Olive Oil 6 tbsp

    Sugar powder/icing sugar 1 tbsp

    Dijon Mustard 1 tsp

    Salt 1/4 tsp

    Lemon juice 2 tbsp

    Garlic cloves 4 crushed

    Directions:

1. In a blender pour the ACV, Olive oil, Lemon juice, salt, sugar powder, crushed garlic cloves, Dijon mustard, and blend at high speed for 30 seconds. Stop and blend again for 30 seconds.

2. Now add the Poppy seeds and give another pulse for 30 seconds. The dressing is ready to use now. Store in a bottle and refrigerate.This can also be used as sauce for burgers and other breads. 

    NOTES:

1. I could not find black poppy seeds her, otherwise they would have provided a great contrast. Anyway this doesn't affect the taste or flavour in anyway.

2. If you prefer a sweeter dressing, add one more tablespoon of sugar powder.

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.

KURKURI BHINDI/KARARI BHINDI/OKRA FRITTERS

 Kurkuri Bhindi Or Karari Bhindi is an accompaniment served in most North Indian Thali's and Buffet. It adds some crunch to the food, can be a starter or even a side dish. A south Indian version of this is available in most south Indian sweet and savory shops. The difference between the North and South Indian recipes is mainly the batter. The south Indian version uses far too much batter, whereas the North Indian version just about coats it. So mine is a fusion of both. While I have opted for less flour and North Indian Masala I have added Till/Sesame from the south Indian version, which gives a extra crunch and flavour. And why I like this version of bhindi/okra is that though it takes a long time to cut the Ladysfinger this way, this can stay fresh for a few days. Before serving just microwave it for 30 seconds and it become crunchy again. So people on the move and ones who love a hot meal after coming back from work, just invest sometime on a week day to make these crunchy fritters, and on a work day just make your self some Dal and Rice, for which the Kurkuri Bhindi is the perfect side dish. As I said, just microwave it for 30 seconds.

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry, Corn Palak Subji, Chakki Ki Shak, Rasakalan and more...

Here's the recipe for Kurkuri Bhindi--

  PREP TIME: 45 Mins                                COOK TIME: 30 Mins

 TOTAL TIME: 30 Mins                                COURSE:  MAIN/ SNACK

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Bhindi/Okra 400 gm slit lengthwise ( refer picture)

    Rice flour 1/2 cup

    Besan/ Chickpea flour 1/2 cup

    Salt as required

    Turmeric powder 1/2 tsp

    Red Chilli Powder regular 1 tsp

    Red chilli powder Kashmiri 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Chaat masala 1/2 tsp

    Sesame seeds 1 tsp

    Lemon juice 2 tbsp

    Oil for the batter 1 tbsp

    Oil for deep frying

    Directions:

Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders. Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes. Now add both the flours and mix well. Drizzle 1 tbsp oil and mix again nicely with fingers. Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

    STEPWISE RECIPE FOLLOWS:

 1. Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders.

2. Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes.

3. Now add both the flours and mix well. Add Sesame seeds. Drizzle 1 tbsp oil and mix again nicely with fingers.

4. Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

    NOTES:

1. Some recipes recommend removing the seeds from the Bhindi. I have skipped it. If the seeds are tender, they can be retained. Few that may remain in the oil after frying can be filtered and removed.

2. While selecting the Okra's choose tiny to middle sized ones and not the huge ones.

3. Always check the heat of the oil by gently dropping some batter into it. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying.

 

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 Kitchen has a new post we will mail the recipe to you.

PISTACHIO CAKE / PISTA CAKE WITH WHITE CHOCOLATE GLAZE

 Baking a cake with Pistachio has been on my mind for a long time now, and I recently got to try my hand at it. The result was stunning. But I must say not everyone has a liking for the intense Pista flavour. I must add that I have not used any food colour for the cake and what is see is the natural Pista green, which is a dull green, unlike the bright green store bought ones.

Well, this cake was totally inspired by some wonderful chocolate bars ( both dark and white), that we bought recently from Fabelle by @itcltd . Just imagining the taste of Pista and white chocolate together was making me crave it and so this cake came about. Now when I cook/ bake a new recipe a lot of research goes in. Before I zero in on how I want to go about it.

As I always claim about my baking recipes, this one too is a single bowl recipe. No mess and no extra clean up. Let’s get to the recipe right away.

While you are here check out my other bakes like Apple Crumble, Blueberry Cheese cake, Upside down orange vanilla cake, Oatmeal cookies, Easy two way muffins, Apple Tea Cake, Eggless Pineapple cake and more...

     PREP TIME: 10 Mins                                         COOK TIME: 35 Mins

     TOTAL TIME: 45 Mins                                        COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                 SERVINGS: 6

     AUTHOR: Rajni Ram

    Ingredients:

    Pista/ Pistachios unsalted 100 GM

    Flour/ Maida 1/2 cup or 70 GM approx.

    Unsalted butter 100 GM

    Refined oil 1/4 cup

    Icing sugar/ castor sugar/ sugar powder 100 GM

    Lemon zest of 1 whole Lemon

    Eggs 2

    Vanilla essence 2 drops

    Baking powder 1 tsp

    Salt 1/2 tsp

    Ghee for greasing the baking mold 2 tsp

    Ingredients for White Chocolate glaze:

    White chocolate ( invest in a good quality one) 40 GM

    Whipping cream 1 cup + 2 tbsp chilled

    Castor sugar/ icing sugar 1 tbsp less than 1/2 cup

    Directions for cake:

In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

    Directions for making glaze.

Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

    How to assemble ( no pictures)

Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.

    STEPWISE RECIPE FOLLOWS:

1. To make the cake-- In a pan roast the Pistachios very lightly. They just need to get warm, and not change colour. Cool them and pulse them to a fine powder in a blender. Preheat oven to 200 C for 10 mins.

2. In a bowl cream the butter, oil  and sugar with a beater. Now add half the amount of Pistachio powder and half the amount of flour and beat. Add the remaining Pista powder, baking powder, and flour and beat again until combined. The mixture will appear a little dry.

3. Now add one egg at a time and beat to combine. Finally, add the lemon zest and vanilla essence and give a finally spin with the beater. Now using a spatula, scrape the sides and stir just once. The cake batter is ready.

4. Grease a circular cake mold or Loaf pan, and pour the cake batter into it. Tap once gently to remove any air gaps and put it in the oven for 15 to 20 minutes. Since each oven has a different setting, keep checking for fineness from 15 minutes onward. The cake is done when a toothpick inserted in the center comes out clean.

5. To Make the glaze-- Bring the White chocolate to room temperature. Take the chocolate in a bowl, add 2 tbsp cream and put it in the microwave for 30 seconds. Bring it out and stir vigorously so that the melted white chocolate combines with the cream evenly. Cool it for 10 minutes.

6. In the meanwhile, take the chilled cream in a bowl, add the castor sugar and start beating until it turns airy and forms soft peaks. Once soft peaks form, don’t whip it any more. Add the white chocolate mixture and gently fold it in with a spatula. Put it in the fridge until further use.

7. To assemble the cake-- Let the cake cool naturally. Now bring out the white chocolate glaze and using a spatula gently spread it on the cake. I have left the sides uncovered. Spread generously to form a 1 cm coating. Sprinkle some Pistachio powder over the glaze and some split pistachios too. Add a few edible rose petals for contrast. Keep in fridge until it’s ready to serve.  (no pictures)

NOTES:

1. Ensure that all ingredients are at room temperature before baking.

2. Use good quality eating chocolate instead of the cooking chocolate bars available at stores. They are mostly flavoured and not real chocolate.

3. Always use pulse mode in the blender to powder the Pistachio, so that it does not turn oily.

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. 

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

DOSAKAYA CHUTNEY

 Dosakaya is a type of Cucumber that is yellow in colour and round. There are longer versions of the yellow cucumber too, but I have used the round ones. 

There are 3 varieties in cucumbers, one is the slicing one, which is used in salads. Then there is the pickling variety and the other burpless ones which the melons belong to. This vegetable Dosakaya,  is the pickling kind. 

This Cucumber is more popular in South India as compared to other places and especially in Andhra Paradesh they make many dishes of it. This chutney is my favorite of all those recipes and hence I am bring it here to share with all if you. Cucumber have a lot of water, minerals in them and their seeds are edible too. In summers one must include them as much as possible in ones  diet.

For people who are first timers at using this vegetable,  the skin needs to be peeled and seeds discarded and the flesh is used to cook. This chutney is an ideal accompaniment to Dosa, Chapati, Idli, Puri, Parathas and even hot rice.

This is a simple recipe so does not involve any stepwise instructions. I have included a video instead and the directions to the recipe.

While you are here also check out other recipes like  Homemade Schezwan sauce, Thengai Molagapodi (Coconut Gun powder), Roasted red Bell Peppers Chutney, Homemade Pesto, Curry leaves Podi (Karivepilai Podi), and more.

Here is the recipe for Dosakaya Chutney-

PREP TIME: 20 Mins                     COOK TIME: 10 Mins

TOTAL TIME: 30 Mins                  COURSE: ACCOMPANIMENT  

CUISINE: SOUTH INDIAN           QUANTITY: 2 CUP

AUTHOR: Rajni Ram

Ingredients:

Dosakaya/ Yellow Cucumber 1 medium sized, skin peeled, seeds removed and flesh chopped to pieces.

Tomatoes 2 large or 15-15 Cherry Tomatoes ( I used Cherry tomatoes)

Mustarrd seeds 1 tbsp

Methi seeds/Fenugreek seeds 1/2 tbsp

Chana Dal/ Gram dal 1 tbsp

Urad Dal 1/2 tbsp

Dry Red chillies 4

Green chillies 2-3 depending on spice

Asafoetida a pinch

Fresh Coriander leaves a handful

Oil for sauteing

Directions:

In a pan heat oil and add mustard seeds, Methi seeds, Chana dal and Urad dal. Fry for 30 second. Now add the Dry red chillies, green chillies and asafoetida and fry until the dals turn light brown. Remove them onto a plate and cool them. In the same pan, add  ore oil if required and drop in the cut Dosakaya cubes. Saute them until half done. Now add salt followed by the tomatoes and continue to saute until the tomatoes turn tender. Cool the vegetables. Now powder the fried dals to a coarse mixture in a blender. Making a fine powder does not give the right texture to the chutney. Now add the sauteed vegetables and coriander leaves and blend again to a coarse paste. Watch video for the right texture. No tempering is required for this Chutney, and can be served directly with Idli, Dosa, Rice or Parathas.  Enjoy. Bon Appetit !!

Watch Video here 👇