This Chakki Ki Sabzi, made from whole wheat dumplings in a tangy sauce is a meal by itself. Apart from being a meal, this spicy and tangy sabzi also goes well with rice.
This month, us bloggers from
Shhhhh Cooking Secretly Challenge traveled to the land known as the “heart of India” also known as Madhya Pradesh.
Here are some of the famous things to see in Madhya Pradesh
Sculptures of Khajuraho
Wildlife at Bandhavgarh
Kanha National park
Temples at Ujjain
The historical city of Gwalior
Buddhist stupas at Sanchi
Apart from the historical sites and national parks, Madhya Pradesh is also known for vegetarian food such as poha, bhutta ka khees, palak pooris, malpua and mawa bati.
This month my partner Shobaji from
Shobasfoodmazaa gave me two very simple ingredients to use and make a dish representing Madhya Pradesh. She gave me whole wheat flour and cumin seeds. The obvious thing for me to make was Chakki Ki Sabzi.
A few things to know about this recipe:
The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
Make nice and small pieces of the dough ( once it is steamed it does become big).
Dough in an oiled utensil before steaming
Dough dollops after steaming
3. It is time time consuming to make this sabzi, but it is absolutely delicious.
4. Don’t go overboard with the spices, subtle flavours make this sabzi delicious.
This recipe is similar to Gatte ki Sabzi which is a popular recipe from Rajasthan. Here whole wheat flour is used instead of gram flour (besan). The main difference is seen in the way that the Gatte and chakki are cooked. Gatte are cooked like a pasta in boiling water whereas chakki cubes are steamed, fried and then added to gravy.
Some of the other recipes using whole wheat flour / atta ingredients are:
Mattar ke parathe
Instant healthy dosa
Sattu ka paratha
Chakki Ki Sabzi | Whole wheat dumplings in tangy sauce
In a bowl, mix the ingredients of the dough and knead well. (the dough should be sticky and soft).
After kneading, let the dough rest for at least 15 minutes.
After 15 minutes, knead for some more time till the dough does not stick to your hands and becomes soft
Now form small dollops of the dough and steam them in a pressure cooker ( on an oiled plate.)
Once the dough dollops are steamed, set aside and let them cool
Once cooled, fry them in hot oil and drain on tissue paper.
In a kadhai / wok, heat 2 tbsp of oil. Add the cumin seeds and ginger garlic paste.
Saute till the paste is cooked on a low flame.
Add the onion paste and cook for some time
Add the masala powders and mix well
Increase the flame, add curd and cook the curd on high flame (high flame ensures that the curd does not split)
Once the curd is cooked, add the tomato paste and cook well.
Now add the fried dough dollops and cook them for a couple of minutes at a very low flame.
Garnish with coriander leaves and cook for another couple of minutes
Srve hot with some jeera rice or have it as is in a bowl
Another post on Baingan or eggplant..well i am on a roll aren’t I ??? two posts on brinjals in such a short gap…. well this one is very different from the brinjal sabzi i had posted earlier…The brinjal used in this recipe are not the small ones that i have used in bharva baingan…this recipe calls for the bigger brinjal available in the market
Baingan Ka Bhartha
Apply little oil on the surface of the washed brinjal and roast it equally on all sides... (spots seen on the stove...juices that drip from brinjal while you roasted it 🙂 )
Once the brinjal is roasted on all sides, remove from flame and let it cool
Once the brinjal is cooled, remove the outer black skin of the brinjal and set aside.
Remove the top part of the brinjal and chop it into small pieces
Once this is done, heat oil in a kadai.
Once oil is heated (not to smoking point), add the onion, ginger-garlic paste and saute till the onions are pink in colour and the garlic loses its raw smell.
Now add the finely chopped tomatoes, turmeric powder and cook till oil starts leaving the sides of the kadai.
On a medium flame, to the above mixture...add the salt and the other masala powder mentioned above and cook for a few seconds.
Once this is done, add the chopped brinjal and mix well.
Add about 1/2 glass of water, mix well and cook with lid closed for about 5 mins.
Once the sabzi is cooked, garnish with finely chopped coriander leaves and serve hot with rotis / bread or rice
Some people also like to add juice of 1/2 a lemon to this sabzi before serving...
I come back from office and I am thinking….what do I make for dinner??? hmmmm…tough one…I have only palak in my fridge, some tomatoes, potatoes and onions (it’s a Friday night, weekly purchased veggies are over!!!!)…so what do I make…well it is aloo palak time…
Dinner consisted of rotis, al0o palak sabzi and sliced tomatoes… 🙂
Chop the spinach coarsely and wash it well in water.
Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
Remove the spinach form hot water and immediately rinse it under cold water.
Put the spinach in a blender or food processor and coarsely grind it.. ( I like the taste of the coarse spinach in my mouth wen i eat it... :-))
Heat some oil in a vessel, add the jeera and let it splutter.
Grind the tomatoes and onions and keep them aside.
Once the jeera splutters and becomes light brown, add the ginger garlic paste. Cook it for for about a min so that it loses the raw smell.
Add the chopped potatoes, tomato and onion puree and cook it till the potatoes are 80% cooked. (cook this with the lid closed on the vessel)
Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
Once the sabzi is dry and cooked, add about a tbsp of curd and mix it well and cook this for another minute.
Once the sabzi is semi dry, garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon
This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.
This is my contribution to
Vandana’s : Paneer a delicacy
Dahi Wale Paneer - A Delicacy
In bowl, mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
Serve hot with phulkas or like me eat it as it is like a starter 😉
One Saturday D decided to give me and M a surprise and cooked us a delicious lunch… yumm it was..and it was potato – lecious
This is my entry to
Sia’s “Ode to Potatoes”
DK’s ” Potatoes Feast”
Par boil the potatoes , prick them a couple of time with fork anddeep fry them till they are golden brown in colour.
Once the potatoes are fried, take them out on a tissue paper and remove excess oil...
Heat oil in a pan and add jeera and the whole ground spices. Lightly saute them a min on low flame...
To this add the ginger-garlic and onion paste and saute it till the paste is light brown in colour.
Puree the tomatoes and add them with the onion paste.
Let the tomatoes fry nicely till it leaves oil in the corners of the pan.
Add the masala powders, salt and saute.
Grind the cashew and khus khus into a fine paste and add it to the tomato mixture.
Add a little water to maintain the consistency and cook till the raw smell of the cashewnut paste is lost.
Add the 1 cup water and get it to a gravy consistency.
Add the fried potatoes to this and cook it on " DUM" for 1/2 hour...
" DUM Cooking" :
Make dough with wheat flour ( enough to make 2-3 balls)
Heat a dosa / chappati tava and place the pan with the sabzi on top of it.
Roll the dough into tubes and seal the space between lid and pan. Cook on low flame...
The Dum aloo is said to be ready when the dough gets cooked completely (this takes approx 30-45 min)
Open the lid and add the cream and mix well.
Garnish with chopped coriander and serve hot with hot rotis / chappatis
Well this new year i have planned to try out new recipes…make dishes that i have never tried before… so to begin with..here goes Sarson ka saag and makke di roti
Sarson ka Saag & Makke di Roti
Pick the leaves from both the greens and wash them nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this helps in retaining the green colour).
Puree the onions and tomatoes and set aside.
Puree the cooked greens and set aside.
Heat oil in a kadai and add jeera to it. Once the jeera starts spluttering.. add the ginger-garlic paste.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens.. Add salt, turmeric powder and chilli powder ti it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and set aside.
Add 1 cube of cheese and serve hot with makke di roti
Makke di roti
Mix all the ingredients with water and knead it into a dough.
Cover the dough and Set aside the for 1 hour.
Make balls of the dough of size equivalent to 2-3 lemons put together.
Take a plastic cover or greased paper for making the rotis.
Grease the plastic cover with oil and keep the maize flour ball on it.
Slightly wet your hands and pat the balls flat to a desired size.
Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet / cover.
Cook the rotis on both sides and set aside on a plate..
Serve hot with Sarson ka Saag
This is my way of preparing Muttar Paneer. A simple sabzi to go with phulkas or rotis
Puree the onions and tomatoes seperately and set aside.
Heat oil in a kadai, and add ground masalas and ginger-garlic paste.
Once the paste loses the raw smell, add the onion puree and saute for 2 mins.
Add the tomato puree and saute for some more time. At this stage also add the muttar
Add the other masala powder and salt and cook for 2 mins
Once the purees are cooked and dont have the raw smell add the paneer cubes
Cook the whole sabzi on low flame and cover it with a lid for 2-3 mins
Remove the sabzi from the flame, add the cream and garnish with corriander leaves.
Serve hot with phulkas or rotis...
This is D’s speciality. Loved having this with steamed rice and believe it or not as a side dish for curd rice too
Scrambled egg in a tomato gravy
In a kadai, heat some oil and break open all the eggs one at a time and scramble them.
Add salt and once the eggs are nicely scrambled, add the milk and mix it nicely and cook on low flame for 1-2 mins so that the eggs are soft and fluffy. Once cooked set aside...
Take a kadai and heat oil in it...add ground whole masalas and jeera to it...
Add the chopped onions, ginger-garlic paste and saute till the onions turn pink in colour...
Add the pureed tomatoes, peas and corn and cook till the oil seperates from the corner of the vessel.
Now add the scrambled egg and the egg curry powder.
Close the kadai with a lid and let the curry simmer on a low flame for 20-25 minutes.
Add the chopped coriander leaves and mix well...
Add a dollop of ghee and mix well...
Serve hot with steamed rice.