Methi Chaman

This is one of those recipes which I learnt just after marriage. It resembles with palak paneer. It has it's different taste. This is a very rich dish.

Ingredients
Fenugreek leaves (methi) - 1 bunch
Spinach leaves (palak) - 1 bunch
Cottage Cheese (paneer) - 200gms
Milk - 3 tablespoon
Chopped onion - 2
Oil - 3 tablespoon
Sugar - 1 tablespoon
Salt to taste

For Paste
Coriander powder - 1 tablespoon
Chopped Onion -1
Green chilies - 4-5
Cumin - 1 teaspoon
Cardamom - 2
Black pepper - 5
Garlic cloves - 8
Ginger - 1 inch

Procedure

Soak the ingredients given under 'For Paste' in little water for an hour. Clean and wash methi and palak. Grind to a smooth paste. Make very small cubes of paneer or just grate it. Make a paste of soaked items. Heat oil in kadai fry onion till it gets golden brown. Now add the paste. Fry it for a minute. Then add paneer and saute it. Lastly add the green paste, milk, sugar and salt. Reduce heat and simmer till the gravy thickens. Serve hot with Roti or Rice.

This recipe goes to Sara's Monthly event - Cheese

Daal Makhani

Dal makhani is a famous dish from Punjab. It is very healthy too. It is made from whole black grams (sabut urad dal) & kidney beans (Rajma). Previously it was cooked for a long time for nice test. But today I am telling you the simple version of it.

Ingredients
Black Urad dal whole - 2 cups
Rajma - 1 cup
Chopped tomato - 2 small
Chopped onion - 1 cup
Chopped garlic - 1 tablespoon
Chopped ginger - 1 tablespoon
Cumin seeds - 1 teaspoon
Red chili powder- 1 tablespoon
Garam masala - 1 teaspoon
Fresh cream - half cup
Butter - 50 Gms.
Oil - 1 tablespoon
Salt as per taste


Procedure
Wash and soak black urad dal and rajmah overnight in water. Cook the soaked dal and rajma in water with salt, red chili powder and chopped ginger till dal and rajma are cooked properly. Heat oil and butter in a Kadai. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in colour. Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes becomes soft and starts to leave the masala. Add boiled dal and rajma to this. Mix it wel. Add garam masala and cook at very slow flame for 10-15 minutes. Add fresh cream and let it cook for another 5 minutes. Serve hot with Roti, Rice, paratha or Naan.

This is for Divya of Dil se's JFI:RAJMA initiated by Indira' of Mahanandi

Diwali Damaka and an Award

All the below pictures of Diwali celebration is for Purva's Diwali Dhamaka .









Lakshmi pujan at my place.

Flower Rangoli in front of house.

My Diwali Faral.

Floating silver Diyas gifted by my Aai.

One more Rangoli in the entrance.

My friend Pari has passed me Over The Top Award with meme !!!!! Thanks a lot Pari.

1. Where is your cell phone: In my kitchen.
2. Your hair: Dark Brown
3. Your mother: My Idol
4. Your father: My guide.
5. Your favorite food: Indian
6. Your dream last night: I belive in day dreams….. with my eyes open ;)
7. Your favorite drink: Chai
8. Your dream/goal: My own theme restaurant.
9. What room are you in: My Study room (Of course where my computer is)
10.Your hobby: I don’t have hobby… I only have passion ;)
11. Your fear: My hubby’s mood swings
12. Where do you want to be in 6 years: Jaha piya waha main.
13. Where were you last night: @ Home
14. Something you aren’t: Courageous.
15. Muffins: Not very fond of.
16. Wish list item: My own house.
17. Where did you grow up: Maharashtra (India)
18. Last thing you did: Was making food for my hubby.
19. What are you wearing: Salvar Kurta.
20. Your TV: My companion.
21. Your pets: No.
22. Your friends: My Aquamarine group.
23. Your life: Cool.
24. Your mood: keeps on changing.
25. Missing someone: My niece Aadyaa
26. Vehicle: Merc C Class (hey… kidding, Maruti Alto and my dhanoo…. My scooty pep+)
27. Something you’re not wearing: My bangles
28. Your favorite store: M.K Retail (Bangalore)
29. Your favorite color: Black
30. When was the last time you laughed: While writing this meme.
31. Last time you cried: one month back.
32. Your best friend: Sneha, my sis.
33. One place that I go over and over: My Kitchen
34. One person who emails me regularly: Deepa.
35. Favorite place to eat: Vada pav…. Anywhere in Maharashtra

I Would like to pass this award with meme to Lubna of Yummy Food, Priya from Priya's Easy N Tasty Recipes , Vaidehi of Chakali, chakhlere , Purva from Purva's Dawat and Sireesha of Mom's Recipies. Enjoy an Award girls........

Champakali... a twist in Diwali

This is a savory snack. Before marriage, I used to do these Champakali for so many times. But don't know how it just went out of my mind. Before Diwali one of our relative, 'Nita Vahini' (she is also a good cook) reminded me about this. So I planned to make Champakali on this Diwali. It's shape is very unique. It resembles like 'Aakash Kandil' of Diwali. So tasty and crispy Champakali ……… must try……

















Ingredients
Maida (all purpose flour) - 4 cups
Oil - 1 cup
Baking powder - 1/4 teaspoon
Pepper powder - 1 teaspoon
Ajwain - 2 teaspoons
Cumin Powder - 2 teaspoon
Oil for deep frying
Salt to taste

Procedure
Mix all the ingredients except oil. Heat 1 cup oil and pour into the mixture. Prepare hard dough with little water. Keep aside for half an hour. Roll small Puris of this dough. Now cut into cylindrical length wise keeping the borders intact. Now carefully try to fold using the ends. Seal the ends by pressing with finger tips. Deep fry these champakali on medium flame till it gets golden brown colour.

This is for Purva's Diwali Dhamaka

Patal pohyacha chivda (Thin Poha Chivda)

I think chivda is a weak point of every Maharashtrian and kannadigas. Crispy beaten rice flavored with peanut and spices makes a delicious any time snack. North Karnataka people usually eat it with second tea in the morning. (Chaha-Avalakki). We generally make this chivda many times in the year, but On Diwali it tastes more delicious than any other time. Our Diwali faral is not get completed without Chivda. There are many types of it but this time I prepared a non oily version of it.


















Ingredients
Thin Poha - 1/2 Kg.
Peanut - 1 cup
Dalya (Roasted Gram Dal) - 1 cup
Sliced dry coconut - 1 cup
Chopped Green chilies - 10-12
Curry leaves - 8-10
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Turmeric powder - 2 teaspoon
Asafetida - 1/2 teaspoon
Powder sugar - 1 teaspoon
Aamchur (Dry mango powder) - 1 teaspoon
Oil - 1/4 cup
Salt to taste.

Procedure

There are three methods to make Poha crispy.

• Keep in sunlight for 3-4 hours.
• Fry it on very low flame till it becomes crispy. Keep it on low flame otherwise Poha will shrink immediately.
• Place the poha in a shallow microwave safe dish and microwave on HIGH for 2 minutes.

Keep the crispy Poha aside. Now heat oil in a big kadai. Add mustard seeds, when it start spluttering add asafetida, turmeric powder, curry leaves and green chilies. Let curry leaves and chilies get crispy. Then add peanuts, sesame seeds, and Fry on medium flame for about 2 minutes till the peanuts are aromatic. Then add sliced coconut and fry it till it turns brown. Now add roasted gram dal. Switch off the flame. Now add salt, sugar and aamchur powder and mix well. Let this get cool for some time then add crispy Poha and mix it neatly.
Crispy chivda is ready.


Variations

• You can add churmure (puffed rice) with Poha.
• You can add red dry chilies instead of green chilies.
• You can add cashew in the chivda.
• Instead of aamchur powder, you can add citric acid.
• Some people add deep fried onion (thin slice) or deep fried garlic in the chivda.
• If you add coriander powder or badishep powder, it tastes nice.

Crispy treat for Diwali 2009 contest hosted by Priya

And Purva's Diwali Dhamaka