Matar Ke Chhilke Ki Sabji (Peels of Pea Pods with Potatoes)

In this recipe I have used the crunchy peels of fresh pea pods. Just stir fried chopped peels with diced potatoes.

I am sure after tasting this sabji you will never throw away the pea pods. Serve this delicious sabji as a side dish with Dal and Missi Roti.

Ingredients:

• 1 cup Matar Ke Chhilke (peel of pea pods) chopped small
• ½ cup potato peeled and cubed in small size
• ½ tsp cumin seeds
• Pinch of asafetida (optional)
• 1 dry whole red chili
• Salt to taste
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp amchoor powder (dry mango powder)
• 1 green chili finely chopped
• ½ tsp garam masala (optional)
• 2 tbsp cooking oil

Method:

• Peel the pea pods. For this you have to select firm pea pods.
• First separate the two halves of each pod.

• Now fold and press each half of the pea pod in such a way that outer fleshy side of the pod remains outside only. You will hear snapping sound when a fresh pea pod is folded and pressed.

• Now remove the inner tough membrane of pod, as shown in the picture, by sliding it down slowly along the length of the pod from inside.

• Separate all the peels and then chop them in small pieces. Keep them aside for later use.

• Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
• When the seeds begin to splutter add potato cubes and stir fry till pink over low heat. Add now chopped peels of pea pods.
• Mix in turmeric powder, red chili powder, chopped green chilies and salt. There is no need to add any water as the peels themselves are moist.
• Cook covered on low heat till vegetable is just tender. Mix in amchoor powder and garam masala powder.
• Remove and serve hot with Paratha/Roti and Dal of your choice.

Do You Know?

The peels of many fruits and vegetables contain valuable nutrients (antioxidants and insoluble fibres). It is often a good idea to leave the peels and skins on fruits and vegetables to take full advantage of those nutrients that are found in the peels and skins and right below the skin.

Guar Ki Phalli (Cluster Beans)

Guar Ki Phalli or Cluster Beans are an integral part of Rajasthani cooking. Young, fresh cluster beans need to be topped and tailed. Sometimes they need stringing also. Unlike the regular green beans, cluster beans have a slightly bitter taste. To tone down the bitterness, they are always blanched before use.

In this recipe I have made Guar Ki Phalli with roasted besan (gram flour)

In US, Cluster Beans (Guar Ki Phalli) are available in Indian grocery shops, both fresh and frozen.

Ingredients:

• 2 cups of cut Guar Ki Phalli (Cluster Beans)
• 1 small onion chopped finely
• 3-4 cloves of garlic chopped
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tsp amchoor powder
• 4 tbsp besan (gram flour)
• Pinch of asafetida
• 1 dry red chili broken into pieces
• 1 tsp cumin seeds
• 3 tbsp cooking oil

Method:

• Wash, destring and trim ends of Guar Ki Phalli.

• Cut the Guars either by using a sharp knife or with your hands to pieces of one cm long. I remember my mother always preferred plucking the Guar Ki Phalli with hands.

• Boil about 6-8 cups of water (enough water to dip the beans in it) in a pan. When water is boiled add Guar pieces in it. Add 1 tsp of salt and let it boil for about 1 minute until the beans are just tender or al dente. Usually one or two minutes are sufficient. Overcooked beans become flabby and flavorless, so do not overcook them.
• Drain and allow them to cool. Squeeze out the water from the boiled beans when cold, by pressing between both the palms. Keep aside for later use.
• While beans are cooking, in a small kadhai or wok roast the besan (without adding oil) until light brown. Keep aside for later use.
• Heat the oil in a pan and add asafetida, and cumin seeds. When the seeds begin to splutter, add chopped onion and the garlic. Stir-fry till brown; now add the broken dry red chili pieces and fry till they are little darker.
• Add blanched cluster beans and stir-fry. Add salt, chili powder, turmeric powder, amchoor powder and the garam masala. Stir to mix well. Add the roasted besan and stir-fry till all are blended.
• Serve with Dal and Roti.

Note:

Although young, fresh Guar Ki Phalli need to be only topped and tailed but some have hard fibrous strings which are preferably removed (destring) before chopping them.

The method to remove these strings is to simply tear the tip of the Guar with hand and then pull downward; if a thick thread comes away, the bean need stringing. So do the same on the other side also.

Do You Know?

The seeds of Guar beans have a large endosperm that contains galactomannan gum, a substance which forms a gel in water. This is commonly known as guar gum and is used in dairy products like ice cream and as a stabilizer in cheese and cold-meat processing.

Dal Shorba (Red Lentil Soup)

Dal shorba is a delicious and nutritious Red Lentil Soup. Adding fresh coriander leaves, lemon juice and asafetida seasoning in the end enhances the flavor of this mild legume.

Ingredients:

• 1 cup Dhuli Masoor Dal (Red Lentil)
• 1 bay leaf
• 1 small onion sliced
• 2 tomatoes chopped
• 4 cloves garlic crushed
• 2 green chilies chopped
• ¼ tsp red chili powder (optional)
• 1 tbsp ghee
• Black pepper powder
• 2 tbsp coriander leaves chopped
• Salt to taste
• Lemon juice
• ½ tsp of cumin seeds
• pinch of asafetida for seasoning
• 3 tbsp butter
• Fried onion and butter to garnish

Method:

• Heat one tbsp of ghee in a pressure cooker on medium heat and sauté garlic cloves, bay leaf, and chopped onions till turn pink. Add chopped tomato, chopped green chilies, salt and red chili powder and fry for 2-3 minutes.
• Discard bay leaf and add washed Masoor Dal along with 4 cups of water. Pressure cook for 5-6 minutes.
• When cold, blend it in a blender and then pass through a sieve. Add more water according to the required consistency and simmer for 4-5 minutes. Add black pepper powder and chopped coriander leaves. Adjust salt as per the taste.
• Heat 1 tbsp butter in a small pan, add cumin seeds. When they stop spluttering, add asafetida and pour the seasoning over the simmering soup.
• Drizzle lemon juice. Garnish with some more butter, fried onion and few cilantro leaves and serve hot.

Arvi Butter Masala (Colocasia Butter Masala)

Another easy but tasty recipe of Arvi Butter Masala the whole family will enjoy.

Ingredients

• 1 pound Arbi or Colocasia
• 1 tsp Ajwain
• 1 cup chopped Tomato
• 2 chopped Green Chilies
• 1” Ginger piece
• 4-5 Garlic pods
• 1 tsp Red Chili powder
• 2 tbsp Besan
• 2 Cloves
• 2 green Cardamoms
• 1 tbsp Kasuri Methi
• Salt to taste
• 3 tbsp Cooking Oil
• 1 tbsp Butter
• Chopped Cilantro leaves to garnish

Method

• Peel, wash and slice the Arvi.
• Heat oil in a Kadhai or Deep frying pan; fry Arvi pieces until golden brown; drain and keep aside for later use.
• Prepare gravy: for this put tomatoes, ginger, garlic, green chili, red chili powder, cloves, green cardamoms and besan in a pan; add one cup of water. Boil and cook covered on low heat till it is reduced to a saucy consistency.
• Remove the sauce from fire and blend in a mixer. Strain in a clean pan; keep aside for later use.
• Now keep on fire the same pan, in which Arvi were fried. Add ajwain when oil is hot.
• Add prepared tomato sauce, fried Arvi pieces, kasuri methi, butter and salt; simmer on low flame until the Arvi is coated with the gravy.
• Sprinkle lemon juice and garam masala.
• Garnish with chopped coriander and serve hot with Paratha or Roti.

Do You Know?

Calcium oxalate (oxalate of lime) is a chemical compound that forms needle-shaped crystals, known in plants as raphides.

Calcium oxalate is a poisonous substance that can produce sores and numbing on ingestion and could even be fatal.

It is also found in rhubarb (in large quantities in the leaves) and in species of Araceae, Taro, Kiwi fruit, tea leaves, spinach etc. in varying amounts.

Kidney stone sufferers should not eat plants high in oxalates.

Hare Chane Ka Pulao (Green Chickpea Pulao)

Fresh Green Chickpea (Hara Chana) is high in flavor but seasonal. You can use dry Hara Chana instead if you are ready to compromise with the flavor and taste.

Dry Hara Chana (Green Chickpea) is available in Grocery Stores. Just soak them in water overnight and boil them to use in Curry or Pulao form.

Ingredients:

• 1 cup of Rice
• ½ cup Fresh Green Chickpea (Hara Chana)
• ½ tsp Cumin seeds (Jeera)
• ¼ tsp Asafetida (optional)
• ½” piece of Cinnamon stick
• 2 Cloves
• 2 green Cardamoms
• 1 Bay leaf
• 1 small Onion finely chopped
• 1 tbsp Ginger finely chopped
• 1 tbsp Lemon juice
• 3 tbsp Ghee or Butter
• Salt to taste
• 1 tbsp chopped Cilantro leaves

Method:

• Soak rice for 4-5 hrs.
• Heat ghee in a thick bottom pan or pressure cooker. Add bay leaf, cinnamon stick, cloves, cardamoms and cumin seeds. Fry for few seconds.
• Add chopped onions, chopped ginger and fry till soft.
• Stir in fresh green chickpeas and fry till half tender.
• Add asafetida and then soaked rice. Stir fry for another couple of minutes.
• Finally add four cups of water when cooking in the pan. Rice needs less water when cooked in pressure cooker. The amount of water depends upon the variety of rice. Usually it is just double the amount of rice. Add salt and lime juice, mix well. Cook till the rice is done.
• Garnish with nuts and chopped coriander.
• Serve with Raita, Chutney or Pickle.

Pods of Green Chickpeas

Fresh Green Chickpeas

Do You Know?

Although there are many variations on the Pulao theme, but rice is always the main component.

A pulao may simply be rice fried in ghee with whole spices and cooked in stock or incorporated with vegetables / chicken / seafood / lamb / lentils.

When spiced rice and savory meats or vegetables are combined in layers and finished by steaming or baking, Pulao tastes like Biryani.

Aloo Ki Peethewali Sabji

This family recipe for Peethewali Sabji of Baby Potatoes is a quick, easy, healthy and delicious side dish that complements most any meal.

Rice paste is added to spiced baby potatoes while cooking to give it a crispy texture.

Baby potatoes are the potatoes which are removed from the soil before they are fully grown. Due to this, you will find that baby potatoes have a sweeter flavor.

Ingredients:

• 1 pound small baby potatoes
• ¼ cup rice
• 1 green chili
• 1 tsp cumin seeds
• ¼ tsp asafetida
• 1tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp amchoor powder
• ½ tsp garam masala powder
• salt to taste
• 1 tbsp chopped cilantro to garnish
• 4 tbsp cooking oil

Method:

• Soak rice for 15 minutes and grind with green chili and little salt into a fine paste. Keep aside to be used later in the recipe.
• Wash and scrub well the potatoes. Cut each potato into two pieces without removing skin.
• Heat the oil in a heavy-based pan; add the cumin seeds and asafetida and then the ginger garlic paste. Cook till the paste turns to light brown.
• Add the potatoes and sauté over high heat till they change color from translucent to slightly opaque.
• Lower the heat, add the coriander powder, red chili powder, turmeric powder, salt and amchoor and mix well. Add 2-3 tbsp water.
• Cover and cook over a low heat, stirring a few times to avoid scorching, till the potatoes are cooked through. Sprinkle more water if required. Cook till the potatoes look fried and the oil separates.
• Add the rice paste to the potatoes and cook for 5-6 minutes stirring frequently.
• Garnish with chopped cilantro and serve with hot Paratha or Roti.

Do You Know?

Baby potatoes are less in calories and naturally fat free. When used with skin on, they are a good source of fiber. Fiber is essential to maintain body weight and is good for digestion. It also helps reduce existing cholesterol levels. They are a moderate source of vitamins, namely folate, Vitamin C, B1 and B6.

Stuffed Chhappan Kaddu (Summer Squash)

Chhappan Kaddu (Summer Squash) looks like Tinda in appearance and is well known in North India especially in Punjab. These are available during the summer months only.

In this recipe Chhappan Kaddu is stuffed with potato filling but it can be anything like Paneer (cottage cheese), Keema (minced meat) etc.

Make it as a main dish and enjoy with hot Paratha or Poori.

Ingredients:

• 8-10 Chhappan Kaddu (Summer Squash)
• Finely chopped cilantro leaves to garnish

For Stuffing:

• 1 cup boiled mashed potato
• ½ cup green peas
• 1 Onion finely chopped
• 1 tsp ginger grated
• 1 green chili chopped finely
• 1 tbsp cooking oil
• 1 tbsp chopped green cilantro leaves
• ½ tsp garam masala
• ½ tsp amchoor powder
• Salt to taste

For Gravy:

• 1 cup sliced onion
• 1 tbsp ginger garlic paste
• 2 tomatoes chopped
• Salt to taste
• 1 tsp red chili powder
• 1 tbsp coriander powder
• ½ tsp garam masala to taste
• 1/2 tsp turmeric powder
• 3 tbsp cooking oil

Method:

Preparing Summer Squash for stuffing:

• Wash and slightly peel or scrub the Summer Squash from outside.

• Cut the top of the squash like a cap and keep it aside for later use.

• Gently scoop out the central part i.e. seeds and other tender parts. Chop the central part and keep aside to be used later for gravy.

Preparing stuffing for Summer Squash:

• Heat 1 tbsp oil in a pan and fry onion, green chili and ginger until golden brown. Add green peas and cook for 2-3 minutes. Now add potato and all other ingredients; mix and fry for few minutes till all become soft and cooked. Remove from fire and add chopped cilantro. The stuffing is ready.

Stuffing and Cooking of Summer Squash:

• Fill the Summer Squash with ‘aloo matar’ stuffing

• and cover with tops.

• Heat 3 tbsp oil in a wide pan over medium flame. Add onion and fry until golden brown. Add chopped central parts of chhappan kaddu, and all other ingredients for gravy.

• Fry, stirring constantly, for about 10-12 minutes, or until paste (masala) turns dark and the oil begins to separate from the masala.
• Now add ½ cup of the water and bring to a boil.

• Slowly add stuffed summer squash. Cover the pan, lower heat, and simmer gently for 5-6 minutes or until chhappan kaddu are just tender. Do not overcook.

• Garnish with chopped cilantro.
• Serve with hot paratha.

Do You Know?

Slow cooking is the method of cooking food slowly at low temperature. Food will be more moist and flavorful because the slow cooking process allows the moisture to be locked in so it does not evaporate. It simply collects inside the compartment where it is absorbed by the food being cooked. The meats will be more juicy and tender cooked by this method.