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
A popular Gujarati main course consisting of a vegetable (undhiyu)…served with sev and jalebis… This is usually made only during the winters because a particular ingredient” Ratallu (purple yam)” is available only during this time of the year…
It is made in different ways..here is the way that i usually make it.
For fresh Masala / marinate
All the vegetables should be cut into chunks as shown in the picture. The bananas can be cut with with the skin on...
Remove seeds from 3/4 of the papdi and let the rest be as it is...
Mix all the veggies from 1 and 2 and set aside in a big vessel.
Grind together the ingredients for the masala / marinate...
Mix the ground masala and the vegetables nicely so that the freshly ground masala coats each vegetable. Set aside for atleast 1/2 hour... (Excl the tomatoes)
Take a big kadai. heat vegetable oil in it...
Add the marinated vegetables, salt and cook till all the vegetables are cooked and the raw smell of the ground mixture goes away...
Add the cut tomatoes on top of this cooked veggies and close the veggies with a lid and let it simmer on low flame for 2-3 mins...
Serve hot with thin sev and corriander leaves as a garnish..
Serve with hot jalebis and rice / hot rotis...
This is my entry for Mythillis: RCI-Gujarat Cuisine
This is Pav Bhaji with a difference, have made this in the microwave (most of the vegetable cooking), but the result was good
Prick the potatoes all around with fork and cook on High for 9-10 mins in the microwave and set aside.
Cook the rest of the diced vegetables in the microwave for 10 min on high
(use a lid which has vents or else do not close the microwave container with a lid whiile cooking)
Peel the potatoes and dice the cooked potatoes.
Take 50% of cooked potatoes and mash them with a ladle or with hand.
Take half quantity of the cooked diced vegetables and mash them in a mixer to a pulp and set aside.
Take oil in a kadai and heat it. Once the oil is hot add choppped onions and ginger garlic paste and saute for a minute...
Once the onions are cooked, add the chopped tomatoes and saute till the oil seperates from them.
Add the various masala powders and saute for some more time.
Add all the cooked vegetables (pulp and diced) and mix well.
Add salt, pav bhaji masala and let the whole thing simmer for some time.
Before serving, add chopped onions, grated cheese, lemon juice and garnish it with corriander leaves
Serve hot with toasted pav / bread.
Sunday….what is the first thing that comes to ones mind…for me it is leisure, good food and rich food…This sunday D (my lil sis) decided to make Malai Kofta…a very north indian preparation, rich with cheese, cottage cheese and cream…she put lot of effort and the end product was just awesome…well me, i was in charge of making chappatis….so here we go, the recipe of malai kofta (Stuffed cottage cheese dumplings in a creamy tomato gravy).
To make the kofta
Mash the boiled potato and add all the other masala ingredients, salt and the maida and keep aside.
To make the cottage cheese dumplings, mash the cottage cheese and cheese nicely.
To this mixture add the other ingredients and roll them into small balls.
Fill the cottage cheese dumplings inside the mashed potato mixture and make bigger dumplings.
For the gravy
Soak the cashew and poppy seeds seperately in water for 1/2 an hour.
Drain the water from the poppy seeds and grind it with the onion to a paste.(Add a little water to help in grinding)
Grind the cashew into a smooth paste and set aside. (Add little water to help in grinding)
Take in a kadai and once the oil is heated, add jeera, once the jeera starts spluttering, add the ginger garlic paste and saute
Add the onion mixture and the ground masala to it and saute till the whole mixture is light brown in colour.
Add the tomato puree and cook for 5 mins. Add all the masala powder,salt and cook.
Add the cashew paste and let it cook till the time that the cashew paste looks cooked.
Add water (1 cup)and let it simmer for some time...
Add the cream and lots of corriander and bring the whole gravey to a boil.
To make the whole preparation...add one tsp of ghee / clarified butter
Place the kofta in a serving bowl and add the gravy to it and serve hot with chappatis..