One of my visits to Honolulu, Papia Sengupta, made this wonderful dish and I was blown away. The first thing that attracted me towards the dish was the color, very appealing to the eye. The second was the ingredients – like a lot of folks, I too am intimidated by the size of the vegetable in question (Pumpkin)! The last but not the least was the taste – what a great combination, color and the texture. The sweetness from the Pumpkin, the salt from the Chickpeas, the flavor and the aromas from the Panch Puran….it just takes the cake! Not only did I eat like a pig (without guilt) and took the balance of the dish as a doggie bag….yes, I was in love 😉
Enjoy this great love of ours and thank you again, Papia for this awesome recipe!
Black Chickpeas – 1 cup
Water – 3 cups
Salt – to taste
Oil – 2 tbsp
Panch Puran ((see below): 1 tsp
Salt – to taste
Red Chili Powder – to taste
Cumin Powder – 1 tsp
Minced Ginger – 1 tbsp
Sugar/Jaggery/Brown Sugar – 1 tsp, optional and to taste
Method:
For the Black Chickpeas:
1. Wash and rinse the Channas and soak them overnight (atleast 8 hrs) with fresh water.
2. After 8 hours, rinse out the water, transfer the Channas into a pressure cooker, add Water and Salt (1/2 tbsp or to taste).
3. Close the Pressure Cooker and allow it to cook on high heat for 1 whistle, lower heat and cook for another 30 min.
4. Turn off the flame/heat and allow the pressure to go down by itself.
5. Open pressure cooker and drain/remove the liquid and save the Channas.
For the Subzi/Vegetable:
1. Wash, cut, peel, remove seeds and fiber & cube the Squash (Pumpkin) to bite size.
2. In a open wok/skillet, heat Oil on medium heat.
3. Once hot, add the Panch Puran and allow the seeds to pop and sizzle.
4. Add the cubed Squash.
5. Mix well and cover and cook till 3/4th way done. Ours took about 12 min.
6. Stir periodically for even cooking. The Squash needs to be a little translucent and soft (but not mushy).
7. Time to add spices – Salt, Red Chili Powder, Cumin Powder, Ginger & Sugar. Mix well and cook for another 2-3 minutes.
8. Add in the Channas and mix and cook till the Squash is cooked all the way.
9. Also do the taste test and get the balance between the sweet, the salt and the Red Chili.
10. Turn off the flame and it’s ready to serve.
Tips:
Seeds that go into Panch Puran:
Fenugreek Seeds / Methi Dana
Cumin Seeds/ Jeera Dana
Mustard Seeds/ Rai
Onion Seeds/ Kalonji
Fennel Seeds/ Sauf
Things to do with the water from the cooked Channas:
-make dough
-make soup
-use in daals
-use in gravy dishes
Besan Puda is a perfect quick and easy to make item. This with the combination of with Spring Onions which provide the color, the crunch and the subtle flavor is a match made in heaven. Besan (aka Chickpea flour) is known to provide warmth to the body which is perfect for rainy or colder days. The Rice Flour in the recipe gives the Puda a great crispy texture and makes sure the Puda does not get soggy or limp. The Semolina is such a great addition that helps in making it easy to digest. Throw it together and make little Pudas and serve them as cute little appetizers or make bigger ones and have them as a meal. This Savory Pancake is a favorite as a brunch in our homes.
Prep Time: 5 min
Cook Time: 15 min
Serves: 2
Ingredients:
Besan (Chickpea Flour) – 1 cup
Sooji (Semolina) – 2 tbsp
Rice Flour – 1 tbsp
Turmeric Powder – 1/4 tsp
Salt – 1 tsp
Ajwain (Carom Seeds) – 1/4 tsp
Yogurt – 1/4 cup
Water – 1 cup
Grated Ginger – 1 tsp
Cliantro – 5 sprigs, chopped
Green Chillies – to taste, finely chopped
Green Onions – 3 stalks, chopped
Baking Soda – 1/8 tsp
Oil – for pan frying
Method:
1. In a bowl, mix the following dry ingredients: Besan, Suji, Rice Flour, Turmeric, Salt & Carom Seeds.
2. Add in Yogurt and then Water, a little at a time to avaoid forming lumps.
3. Mix in Ginger, Cilantro, Green Chillies & Spring Onions.
4. Heat a skillet and drizzle some Oil for pan-frying. Allow it to get hot.
5. Add Baking Soda just before making the Pudas and mix well.
6. Spoon in some batter into the skillet and spread it to thin out the Puda and the spread the Green Onions.
7. Allow it to cook for a couple of minutes (till the color changes) and make some indents with a spoon.
8. Drizzle a little more Oil on the top and flip the Puda.
9. Allow it to cook on the other side as well.
10. Remove from the skillet once cooked on both sides.
11. Serve hot with Ketchup, Chutneys, Yogurt or Pickles.
There can never be enough daal recipes to keep your dinner menu fresh and exciting. Try this Simple Daal Fry recipe for a satisfying and filling accompaniment to plain white rice or chapati. As they say…”variety is the spice of life”. (more…)
If you’re in the mood for something savory, spicy (or not), satisfying and quick, look no further. Try this delicious Makai no Chevdo recipe (Corn Chevda) as a quick snack or lunch idea. Don’t let the name “Chevda” fool you. This is no dry namkeen tea time snack made from corn flakes. It is a creamy and yummy meal. (more…)
Rajastan is famous for it’s rustic cuisine and Bajra ki Roti comes front and center. Bajra, or Pearl Millet, is a hearty gluten free grain that is easily digestible and contains many beneficial nutrients. It is packed with protein, high amounts of fiber, B-complex vitamins including niacin, thiamine, and riboflavin. Try this recipe for Bajra ki Roti with Kande ki Subzi (Onion Subzi)…simply delicious! (more…)
Another great Dish inspired from the colorful state of Rajasthan. Papad Ki Subzi needs very few ingredients and has a flavor that is distinct and fabulous. Easy to make and great for days when we have not a whole lot of vegetables in the fridge to work with. It tastes great not just with Bajra Roti but also with any other type of Chapatis, Parathas or Breads.
Prep Time: 15 min
Cook Time: 25 min
Serves: 4-6
Ingredients:
Papads – 10
Oil – 3 tbsp
Cumin Seeds – 1 tsp
Asafoetida – 1/8th tsp
Onion – 1 large (approx 500 gm), finely chopped
Garlic – 1 tbsp, finely chopped
Sour Yogurt – 1/2 cup
Water – 1/2 cup + 4 cups
Coriander Powder – 2 tbsp
Turmeric Powder – 1 tsp
Red Chili Powder – to taste
Salt – to taste
Amchoor/ Dry Mango Powder – 1 tsp or to taste
Cilantro – for garnish
Method:
1. Roast/ fry/ microwave the Papads or you can even add them in the curry raw.
2. Break them into pieces.
3. In a pan, heat the oil and add in the Cumin Seeds and allow them to splutter.
4. Add in the Asafoetida and the finely chopped Onions and Garlic.
5. Sprinkle a little Salt to speed up the cooking process and allow the Onions to get a little color.
6. Meanwhile, work on the ingredients for the gravy, in a cup mix the yogurt and 1/2 cup of water.
7. To the Yogurt mix add spices: Coriander Powder, Turmeric Powder, Red Chili Powder and Salt. Mix well.
8. Once the Onions are done, turn down the heat to the lowest and add the yogurt/water mix while stirring constantly.
9. Keep stirring and once the mixture is all in the pan, increase the heat to a medium.
10. Allow the mixture to reduce and the oil to separate.
11. Add the the broken pieces of Papad and mix.
12. Add balance of the Water (4 cups) and allow it to cook for 8-10 minutes.
13. Adjust the spices and the flavors as needed. Add Amchur if the yogurt is not sour enough.
14. Garnish with Cilantro and serve hot.
Tips:
1. Leave the yogurt on the counter-top overnight to get it to sour.
Hooray! Its festival season yet again and one thing is for sure…Jalebi will be on everyone’s wish list. Try this easy Jalebi recipe and be amazed at what you can do with a cup of flour and sugar. Serve your family some hot jalebis this holiday season and warm some hearts (and tummies). 🙂
Prep Time: 5 minutes plus 30 minutes fermentation time
Cook Time: 30 minutes
Makes approx 35 jalebis
Ingredients:
All-Purpose Flour – 1 cup
Cardamom Powder – 1/8 tsp
Rapid Rise Yeast – 1 tsp (Regular yeast can be substituted but must be proofed in the warm water for 5-10 minutes, until foamy, before adding it to the flour)
Corn Starch – 2 tsp
Oil – 1 tsp
Yogurt – 1 Tbsp
Warm Water – 3/4 cup
For Syrup:
Sugar – 1 1/4 cups
Water – 1 cup
Saffron – pinch
Lemon Juice – 1 tsp
Cardamom Powder – 1/4 tsp
Method:
1. In a mixing bowl, add All-purpose Flour, Cardamom Powder, Rapid Rise Yeast and Corn Starch. Mix thoroughly.
2. Add Oil, Yogurt and Water and mix well until there are no lumps.
3. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.
4. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.
5. Syrup: In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.
6. Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix.
7. Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).
8. Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter.
9. Fry until the bottom side looks golden and flip once to cook the other side.
10. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.
11. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.
12. Continue frying remaining jalebis.
13. Enjoy them hot for optimal taste or allow them to cool and store in a container with a tight fitting lid. Jalebis will remain fresh for 4-5 days unrefrigerated.
NOTE: About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.
If only I could count the number of ways to make Kathal! Having grown up where we had Jack Fruit trees in our backyard, we had to make dishes that everyone has heard of and some of them we just invented along the way. Kathal Pulao, Biryani, kebabs, pickles, subzi, jams, kheers or payasams….and the list is just endless. Here is one way that is just so simple and flavorful.
Enjoy!
Prep Time: 30 min (including frying)
Cook Time: 25 min
Serves: 4-6
Ingredients:
Can of Jack Fruit/ Kathal – 250 gm (10 oz)
Basmati Rice – 1.5 cups
Oil – 2 tbsp
Black Cumin – 1/2 tsp
Bay Leaf – 1
Cinnamon Stick – 1 pc.
Black Cardamom – 1
Green Cardamoms – 2
Cloves – 2
Onion – 1/2 med. sliced
Green Chillies – to taste
Ginger & Garlic Paste – 2 tbsp
Tomato – 1, sliced
Carrots & Peas – 1/2 cup
Garam Masala – 1 tsp
Black Pepper Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder -1 tsp
Salt – to taste
Red Chili Powder – to taste
Cilantro Leaves – handful, chopped
Mint Leaves – few, chopped
Yogurt/Curds – 1/2 cup
Water – 2.5 cups
Ghee/ Clarified Butter – for garnish
Method:
1. Wash the Rice well and soak in fresh water for 30 min.
2. Cut the Jack Fruit to bite size pieces and deep fry till golden brown.
3. Set aside on a paper towel till ready to use.
4. In a pan, add the Oil and allow it to heat up on a medium flame.
5. Add in the Black Cumin Seeds and allow them to sizzle.
6. Add in the whole Garam Masala – Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom & Cloves. Fry for 30 secs.
7. Add in the sliced Onions and a little bit of Salt to speed up the cooking.
8. Once the Onions have changed color to a light brown, add in the Green Chillies and Ginger & Garlic Paste. Cook for a few minutes more.
9. Add in Tomatoes & Peas and Carrots & the fried Jack Fruit. Mix well.
10. Time for Spices – Garam Masala, Black Pepper Powder, Cumin Powder, Coriander Powder, Salt & Red Chili Powder.
11. Mix in the Cilantro & Mint Leaves.
12. Lower the heat and add in the Yogurt. Mix well.
13. Add drained Rice and saute for 1 minute, then add in Water, increase the heat and allow the Pulao to come to a boil, uncovered.
14. Once the bubbles of the boiling are visible, lower temperature to the lowest, cover the pan and cook for 15 minutes.
15. After 15 minutes, turn off the flame, uncover the pan and fluff the rice with a fork very gently.
16. Drizzle some Ghee on the top and allow the Pulao to rest for another few minutes.
17. Serve hot with Raita or pickles.
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