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

Roasted tomato & red bell pepper soup

Its sunday night and i wanted to eat something nice for dinner…which means no south indian or north indian or pasta or pizza…you can see where i am going right… ultimately I decide to make soup, with some bread and sauteed veggies…soup with roasted tomatoes & red bell pepper, sauteed mushrooms & zucchini and muesli bread

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Roasted tomato & red bell pepper soup
Servings
Servings
Instructions
  1. Remove the seeds from inside the tomatoes and slice them into quarters.
  2. Place them skin side down, on a tray directly or on parchment paper.
  3. Sprinkle olive oil and salt and place them in an oven @ 200 degree centigrade for about 45-60 min or till they are a lill charred.
  4. Repeat the same process for the red bell pepper and garlic cloves.
  5. Puree the roasted vegges with some salt and cream.
  6. Serve hot with garnish of your choice..
Sauteed veggie
  1. Chop the zucchini length wise and then into quarters.
  2. Chop the mushrooms thinly and set aside.
  3. Saute the veggies with butter separately, then add salt & chilli flakes 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

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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 🙂


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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.

Aloo Palak

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… 🙂

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Aloo Palak
Servings
Servings
Instructions
  1. Chop the spinach coarsely and wash it well in water.
  2. Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
  3. Remove the spinach form hot water and immediately rinse it under cold water.
  4. 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... :-))
  5. Heat some oil in a vessel, add the jeera and let it splutter.
  6. Grind the tomatoes and onions and keep them aside.
  7. 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.
  8. 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)
  9. Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
  10. Once the sabzi is dry and cooked, add about a tbsp of curd and mix it well and cook this for another minute.
  11. Once the sabzi is semi dry, garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon

Borscht – A russian soup affair to remember!!!

Ah…….. at last I have been able to take time out of my busy office schedule and write a post… this was a veryy simple soup that i made some time back..it is also called the Classic Russian Borscht… I have made the vegetarian version on this soup…here goes

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Borscht - A russian soup affair to remember!!!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pressure cook all vegetables, bay leaf etc with little water ( 3 whistles at least)
  2. In a food processor grind the vegetables and butter (remove the bay leaf while grinding).
  3. Add the required amount of salt and pepper and pour equal amount in soup bowls.
  4. Garnish with sour cream or in my case thick creamy curd and chopped coriander leaves and wolla a purpleish pink soup is ready to eat.

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

Dum Aloo.

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” ode-to-potato.jpg

and DK’s ” Potatoes Feast” potato-feast.jpg

Print Recipe
Dum Aloo.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Par boil the potatoes , prick them a couple of time with fork anddeep fry them till they are golden brown in colour.
  2. Once the potatoes are fried, take them out on a tissue paper and remove excess oil...
  3. Heat oil in a pan and add jeera and the whole ground spices. Lightly saute them a min on low flame...
  4. To this add the ginger-garlic and onion paste and saute it till the paste is light brown in colour.
  5. Puree the tomatoes and add them with the onion paste.
  6. Let the tomatoes fry nicely till it leaves oil in the corners of the pan.
  7. Add the masala powders, salt and saute.
  8. Grind the cashew and khus khus into a fine paste and add it to the tomato mixture.
  9. Add a little water to maintain the consistency and cook till the raw smell of the cashewnut paste is lost.
  10. Add the 1 cup water and get it to a gravy consistency.
  11. Add the fried potatoes to this and cook it on " DUM" for 1/2 hour...
" DUM Cooking" :
  1. Make dough with wheat flour ( enough to make 2-3 balls)
  2. Heat a dosa / chappati tava and place the pan with the sabzi on top of it.
  3. Roll the dough into tubes and seal the space between lid and pan. Cook on low flame...
  4. The Dum aloo is said to be ready when the dough gets cooked completely (this takes approx 30-45 min)
  5. Open the lid and add the cream and mix well.
  6. Garnish with chopped coriander and serve hot with hot rotis / chappatis