Chakki Ki Sabzi | Madhya Pradesh style Wholewheat flour dumplings in sauce

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.

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.

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

  1. Sculptures of Khajuraho
  2. Wildlife at Bandhavgarh
  3. Kanha National park
  4. Temples at Ujjain
  5. The historical city of Gwalior
  6. 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:

  1. The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
  2. Make nice and small pieces of the dough ( once it is steamed it does become big).
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough in an oiled utensil before steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough dollops after steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Fried dough

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.

It is time time consuming to make this sabzi, but it is absolutely 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.

It is time time consuming to make this sabzi, but it is absolutely delicious.

Some of the other recipes using whole wheat flour / atta ingredients are:

  1. Mattar ke parathe
  2. Instant healthy dosa
  3. Sattu ka paratha
  4. Burger Buns
Print Recipe
Chakki Ki Sabzi | Whole wheat dumplings in tangy sauce
It is time time consuming to make this sabzi, but it is absolutely delicious.
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
It is time time consuming to make this sabzi, but it is absolutely delicious.
Instructions
  1. In a bowl, mix the ingredients of the dough and knead well. (the dough should be sticky and soft).
  2. After kneading, let the dough rest for at least 15 minutes.
  3. After 15 minutes, knead for some more time till the dough does not stick to your hands and becomes soft
  4. Now form small dollops of the dough and steam them in a pressure cooker ( on an oiled plate.)
  5. Once the dough dollops are steamed, set aside and let them cool
  6. Once cooled, fry them in hot oil and drain on tissue paper.
  7. In a kadhai / wok, heat 2 tbsp of oil. Add the cumin seeds and ginger garlic paste.
  8. Saute till the paste is cooked on a low flame.
  9. Add the onion paste and cook for some time
  10. Add the masala powders and mix well
  11. Increase the flame, add curd and cook the curd on high flame (high flame ensures that the curd does not split)
  12. Once the curd is cooked, add the tomato paste and cook well.
  13. Now add the fried dough dollops and cook them for a couple of minutes at a very low flame.
  14. Garnish with coriander leaves and cook for another couple of minutes
  15. Srve hot with some jeera rice or have it as is in a bowl

Moong and cabbage Rice | A Simple one pot rice recipe

Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness. 

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

 

These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂

The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.

I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.

Different ways to make it more tasty and healthy:

  1. To make this version healthy, you use cooked broken wheat or brown rice.
  2. I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
  3. I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
  4. Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
  5. Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.

Here are some more rice recipes to make :

  1. Mango Rice
  2. Capsicum Rice (with mint)
  3. Sasve Kai Chitranna ( Rice with mustard and coconut)
Print Recipe
Moong and cabbage Rice |
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
  2. Once the mustard splutters, add garlic, onions and saute well
  3. Now add the tomatoes and all the masala powder mentioned above.
  4. Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
  5. Stir them briefly and add the cabbage and mix well
  6. Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
  7. Once the cabbage sabzi is completely cooked, add rice and mix well
  8. Close the rice pot with a lid and let it cook on low flame
  9. Garnish with chopped coriander and serve hot with raita or plain curd
Recipe Notes

Note:

1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.

2. Addition of butter, cashew nuts and green chillies would make this luxurious.

3. Mint leaves also can be added to give this recipe an interesting twist.

4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.

Spicy and Sour Green Tomatoes Chutney

This Spicy and Sour green tomatoes chutney is made from using firm and unripe green tomatoes. These sour green tomatoes are loaded with nutrients such as Vitamin C and anti oxidants.

Every day we hear that the vegetables that we consume are either loaded with harmful pesticides or toxic colours. The look of the vegetables and the rich colours seem to have a better sale value than the health of the population. I guess that’s why slowly lots of people from the cities are looking at growing their own vegetables organically. One such person that i know is my neighbour Karthik. Karthik is very passionate about organic farming and because of his efforts i got to buy really good quality green tomaotes, raddish (mooli), Palak ( greens), amarnath greens etc.

While growing up, green tomatoes was easily available in the market and amma always used to make a kootu variety with it. This time around my help at home Nanjamma, told me about a chutney recipe that they make in their hometown near Kadur. A chutney which is spicy and sour and a little sweet too because of the sauteed onions.

And in the middle of this blog…my daughter also wanted her kitty to be featured in the blog…so here she is 🙂

Kitty and tomatoes

Print Recipe
Spicy and Sour - Green Tomatoes chutney
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a pan, take a tsp of oil, add the chillies and tomoatoes and cook them with some salt.
  2. In a mixie, add the coconut, jeera and garlic and grind to a smooth consistency with some water.
  3. Add the cooked (cooled) tomatoes to the coconut mix and grind it all together.
  4. Once ground, remove the mixture in a serving bowl.
  5. For tempering: Take the rest of the oil, add mustard seeds to the oil. Once it splutters, add the sliced onions and saute them till they are soft and pink in colour.
  6. Add this tempering to the chutney and mix well. (Check if salt is required and adjust according to taste)

Baingan Ka Bhartha

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

Print Recipe
Baingan Ka Bhartha
Instructions
  1. 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 🙂 )
  2. Once the brinjal is roasted on all sides, remove from flame and let it cool
  3. Once the brinjal is cooled, remove the outer black skin of the brinjal and set aside.
  4. Remove the top part of the brinjal and chop it into small pieces
  5. Once this is done, heat oil in a kadai.
  6. 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.
  7. Now add the finely chopped tomatoes, turmeric powder and cook till oil starts leaving the sides of the kadai.
  8. On a medium flame, to the above mixture...add the salt and the other masala powder mentioned above and cook for a few seconds.
  9. Once this is done, add the chopped brinjal and mix well.
  10. Add about 1/2 glass of water, mix well and cook with lid closed for about 5 mins.
  11. Once the sabzi is cooked, garnish with finely chopped coriander leaves and serve hot with rotis / bread or rice
  12. Some people also like to add juice of 1/2 a lemon to this sabzi before serving...

Aloo Sqaush curry

It was that time of the year…Christmas time…holidays for Mahesh and this year we went on a trip to North – East India (North Bengal and West Sikkim)…cold but really beautiful places…full of mountains, water falls and rivers. Once I go to such beautiful places, the thing that excites me most…well apart from the place, the views… is the local cuisine and this time around we were able to sample some real yummy stuff…. We had momos, Rai ka saag, phale (a variety of our own naan), aloo posto and aloo squash curry.

Aloo squash looks more like a close relative of a vegetable available in South India called as “Chow-chow”. This is a lot bigger, thornier (really pricks) and yellow in colour. They grow every where in this area, they are creepers and grow on any kind of tree..even on pine trees (Will post pics soon). I had aloo squash curry in Kalimpong. really like it and so got the cook at our hotel teach me to make it…since this vegetable is not available in Bangalore….i also carried some of them to make at home 🙂


Print Recipe
Aloo Sqaush curry
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Remove the thick outer skin and the pit inside of the aloo squash.
  2. Cut the aloo squash in small pieces and wash it with water and keep is aside.
  3. In a wok or kadai, heat oil and add the paanch phoran mix and let the mix splutter.
  4. Add the onions and garlic and saute till they are cooked and loose the raw smell.
  5. Add the tomatoes and saute till they are cooked.
  6. Add turmeric powder, salt, chilli powder and aloo squash and stir well.
  7. Add about 1 cup of water to this and cook with lid closed.
  8. Once the vegetable is cooked, garnish with chopped coriander leaves and roasted peanut powder (mix well) .
  9. Serve hot with rotis.

Bharva Baingan (Stuffed Eggplants)

In my previous post I had mentioned about fresh veggies that i had got from our friends’ farm…..so after cooking green tomatoes, i had now lovely juicy, plump and seedless brinjals /eggplants remaining with me. I decided to make stuffed brinjal the way that Anu had made previously….so here goes…Stuffed brinjal with coconuts, peanuts / groundnuts and a  lot more

Print Recipe
Bharva Baingan (Stuffed Eggplants)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Grind the ingredients as mentioned above (to a fine powder) and set aside in a seperate cup.
  2. Take a kadai / wok/ non-stick vessel and heat 2 tsp of oil in it.
  3. Once the oil is warm (not very hot), add the ginger & garlic paste, cook till the paste loses the raw smell. (take care that it does not get burnt).
  4. Add the chopped onion and cook till they are soft and nice pink in colour.
  5. Reduce the flame and add the masalas (turmeric powder, chilli powder and dhania powder).
  6. Add the ground mixture and salt to this and mix well. Take care that the mixed masala does not get burnt.
  7. Remove this mixture away from heat and let it cool. Once it is cooled grind to a fine paste.
  8. Wash the brinjals / eggplants and make slits in them. To slit follow the below instructions: Make slits on the side opposite to the green tops on the brinjal On this side make a vertical slit to 3/4th the depth of the complete depth of the vegetable Make another slit perpendicular to the one done previously
  9. Fill equal amounts of the ground mixture in between the slits of the brinjals and set aside.
  10. Take 1 tbsp oil in a vessel, heat it and add the stuffed brinjals to the vessel.
  11. Slowly mix the brinjals, add ground mixture (if remaining), close the vessel with lid and cook till the brinjals are fully cooked.
  12. Once the brinjals are cooked, add the peanuts to the vessel and mix well (slowly, so that the brinjals are not broken to a mush).
  13. Garnish with fresh, finely chopped coriander leaves.
  14. Serve hot with rotis or steamed rice..

RCI-Rajasthan : Gatte ki Sabzi

When i came to know about RCI-Rajasthan, i knew what I wanted to make and post…my all time favourite sabzi… Gatte ka sabzi ..a sabzi made up of besan, tomatoes and onions

This is my contribution for RCI-Rajasthan hosted by Padmaja


Print Recipe
RCI-Rajasthan : Gatte ki Sabzi
Servings
Ingredients
For the gravy
Servings
Ingredients
For the gravy
Instructions
  1. Mix all the ingredients for the gatte and make it into a dough using water.
  2. Leave the dough closed in a vessel for 15 minutes.
  3. Make balls out of the besan mixture and shape them in an elongated fashion as shown in the picture
  4. To cook the gatte there are two methods: a. steam the elongated shaped gatte like idlis in a pressure cooker for 15 mins or b. Take some water in a kadai and let it boil, drop these gatte in the boiling water and remove them from the boling water only when they start floating on the surface of the water.
  5. For the gravy, heat oil in a kadai, add jeera to it and let it splutter.
  6. Add the finely chopped onion and ginger - garlic paste to this and saute till both the ingredients loose their raw smell.
  7. Add the tomatoes and cook them for some time.
  8. Parallely, make pieces of the gatte ( appprox 1 inch in size) and fry them in oil.
  9. Add the fried gatte to the tomato gravy, add curd and 2 cups of water and let the whole thing simmer for about 20 mins
  10. Add salt, chilli powder and dhania powder, turmeric powder to the gravy...
  11. Granish with chopped coriander leaves and serve hot with phulkas

Vegetable Pad Thai.

I love this particular dish…usually i have used ready to make pad thai packets where we just need to mix the ingredients and vola it is ready…but this time i decided to make it from scratch…and it turned out quite nice..

Print Recipe
Vegetable Pad Thai.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl mix sugar, tamarind extract, soy sauce and chilli flakes and set aside.
  2. Take a vessel and boil water in it (such that noodles immerses completely in it). Once the water boils, add the noodles and cook till they are al dente... Once the noodles are cooked, remove them in a strainer and wash them in cold water and set aside...
  3. Take a non stick kadai or wok and heat oil in it...once the oil is heated, add chopped onions to it.
  4. In the wok now add the tofu pieces and fry it till it is fried & well done...( at this one could also add 1 egg and scrable it nicely)
  5. Once done...Add the noodles and mix nicely.
  6. To this add the sugar/ soy mixture, salt and mix well...cook till the liquid is absorbed well...
  7. Switch of the gas and add green onions and bean sprouts and mix well.
  8. Garnish with roasted peanuts & coriander leaves and serve hot