Jan 14, 2022 | Mains
Sabut Moong Dal Paratha.
This photo here screams tradition, comfort, nostalgia and festive for me. My mum used to make this on a lot of festivals, and I was fortunate to witness the same at the in-laws home as well. My husband’s extended family is so well aware of it too and whenever I visit them, they usually make these paratha for me.
This is a traditional Marwari food combination of sabut moong dal paratha or churi ki puri as called at my in laws place, panchkuta ka saag, papad churi, and thin spiced butter milk.
How to make this –
Ingredient list – Makes 8 parathas
1 cup whole wheat flour (I used khapli flour, feel free to use whichever is available).
1/2 cup soaked whole yellow moong dal (soaked for 4 hours)
1/3 cup finely chopped coriander leaves
3/4 tsp salt or to taste
1 tsp cumin seeds/jeera
1.5 tsps red chilli powder
1/4 tsp powdered hing/asafoetida
1 tbsp oil and more for cooking the parathas (can use ghee too for cooking paratha)
Water to knead the dough.
Method –
– Mix all the ingredients. Using the water as required, knead it into a soft dough. Cover and let it rest for 15 mins.
– Divide the dough into 8 equal parts. Now using dry flour, roll them into shape of a small circle, brush/apply little oil/ghee and fold from all sides thus giving it a shape of a flattened ball again. Use a little more dry flour if required and roll it into a paratha of desired thickness.
– Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply oil/ghee. Let it cook for 30-45 seconds. Flip again and apply ghee. Flip and cook for another 30-45 seconds.
Repeat with all the parathas.
Enjoy!!!
If you like this recipe of sabut moong dal paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
Jan 14, 2022 | Mains
Marwari Panchkuta Saag.
Does that bowl of deliciousness make you drool? A combination of dried ker, sangri, gunda, sabut amchur and kumati. This used to be the food of Rajasthani royal families but now a part of all marwari households. Pairs well with parathas and chapatis. My favorite is with sabut moong dal paratha.
This has a long shelf life even after cooking and thus stays good in refrigerator for upto 6-7 days in an airtight container.
Once seasoned with all the spices, it gives a subtle taste of pickled saag. Oh! You need to try this to know what I mean. The ready packet of mixed dried panchkuta is available on amazon.
How to make this –
Ingredient list –
3 cups dried panchkuta
Salt to taste
1.5 tsp coriander powder
1/2 tsp turmeric powder
1.5 tsps red chilli powder
1/2 tsp amchur powder
1/3 tsp garam masala
1/4 tsp hing/asafoetida
1 tsp sugar
1 tsp black salt
1.5 tsps Mustard seed powder
2 dry red chilli
1 tsp whole coriander seeds
2 tbsps cooking oil
Method –
– Rinse and soak the panchkuta mix overnight.
– Rinse the soaked panchkuta again, add salt and 1 broken dry red chilli and pressure cook with little water to just one whistle. Let the steam release naturally.
– Strain and ensure all the water is drained. Transfer it to bowl.
– Mix together – cooked panchkuta, salt, coriander powder, turmeric powder, red chilli powder, garam masala, sugar, black salt, amchur powder and mustard powder.
Heat oil in a wok/kadhai. Bloom hing, and add dry red chilli and coriander seeds. Sauté for 15-20 seconds and add the panchkuta mix. Sauté everything for 2-3 mins on medium low flame.
Enjoy!
If you like this marwari panchkuta saag recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Jan 12, 2022 | Snacks
Beetroot & Walnuts Tikki.
I am a hoarder; not for things but memories. In this era of digital wishes and emails, I still hoard my letters and greeting cards from the days when the word ‘online’ didn’t exist. The simple pleasure of life is to sit with them, read them all over again, sip on my fav beverage and munch on some freshly made snacks. Beetroot and walnuts tikki is healthy, nutritious, quick to make and makes a great patty option for sandwiches or rolls.
I paired it with freshly ground amla (Indian gooseberry) and dates chutney and hot cuppa peppermint tea.
How to make these –
In a wide bowl, mix together – 1 cup grated beet root, 1/4 cup beetroot leaves (optional), 1/3 cup grated or mashed potatoes, 1/3 cup rinsed poha, 1/4 cup chopped coriander leaves, 2 tbsps chopped fresh mint, 1/4 cup breadcrumbs, 1/4 cup chopped walnuts, 2 tsps salt or to taste, 2-3 finely chopped green chillies, 1.5 tsps grated ginger, 1 tsp amchur powder, 1/2 tsp red chilli powder.
Mix them all well and shape into 8 small round tikkis. Heat oil in a griddle and roast them on medium low flame from both sides until they look crisp and done (takes about 7-8 mins on each side). If you have a large griddle, this could be done in just one or two batches.
To make the amla and dates chutney – grind together – 1/4 cup boiled and chopped amlas, 1/4 cup mixed coriander and mint leaves, 7-8 pcs soaked seedless dates, 3/4 tsp salt or to taste, 1 tsp fennel seeds, 1/2 tsp black salt, a couple of ice cubes and 1 tbsp cold water.
Enjoy!!!
If you like this beetroot & walnuts tikki recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also like –
Vegan Quinoa Spinach Tikkis
Zucchini & Spinach Patties
Jan 8, 2022 | Mains
Paneer & Veg Pulao.
This one is sure a crowd pleaser. I usually make this as one of the party dishes when I entertain guests at home. It is accompanied with any raita of choice, fresh onion salad, a few lemon wedges and papads for a delicious and complete meal experience. I also consider this as a perfect option for busy days when a simple dish like this completes the meal.
How to make it –
Rinse 1 cup basmati rice a few times and soak it in water for 30 mins. Cook the rice in 2.5 cups of water until they are tender, not mushy.
Meanwhile prep the veggies – 1/3 cup sliced onions, 2/3 cup chopped tomatoes, 2-3 green chillies, 2 tsps crushed ginger and garlic, 1/3 cup of boiled fresh corn and fresh green peas (or frozen), 1 medium sized carrot chopped, 1 large capsicum sliced and paneer cut into cubes.
In a pan, heat a tbsp of oil and mix in 1/4 tsp turmeric powder and 1/4 tsp red chilli powder and 1/4 tsp salt. Add in the paneer cubes and sauté until the paneer is slightly browned from all the sides. Turn and flip the paneer gently while cooking it.
Heat 2 tbsps groundnut oil or any cooking oil. Sizzle 1 tsp cumin seeds and 1.5 tsps jakhiya seeds (optional). Add 4-5 curry leaves, green chillies and crushed ginger garlic. Sauté for 1 min.
Add the sliced onions and let them cook until they turn translucent. Add tomatoes, carrots and capsicum and 1.5 tsps salt or to taste. Cook for 3-4 mins or until the tomatoes turn mushy. We don’t like crunchy veggies in this pulao but if you do add the vegetables after the tomatoes are cooked through. Also add in the green peas and corn.
Mix in 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp sugar, 1.5 tbsps pav bhaji masala, 2 tbsps chopped fresh mint leaves and 1/4 cup chopped coriander leaves and let it cook for a min.
Gently mix in the sautéed paneer and cooked rice. Cook them covered on low flame for 2-3 mins. Finish off with 1 tsp lemon juice.
Garnish with more fresh mint.
Enjoy!!!
If you like this Paneer & veg pulao recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also like –
Basil Peas & Mushroom Rice
Mango Masala Rice
Palak Pulao | Spinach Rice
Paneer & Veg Pulao
Arpita Darooka
Indian rice recipe with seasonal vegetables, cottage cheese and aromatic spices.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Indian
- 1 Cup Basmati Rice
- 200 Gms Paneer
- 1/3 Cup Onions - sliced
- 2/3 Cup Tomatoes - chopped
- 2-3 Pcs Green chillies - chopped
- 2 Tsps Ginger garlic - crushed
- 1/3 Cup Fresh corn and green peas - boiled or frozen
- 1 Pc Carrot - medium sized
- 1 Pc Capsicum - large sized, sliced
- 3 Tbsps Groundnut oil or any cooking oil
- 1 Tsp Cumin seeds
- 1.5 Tsps Jakhiya seeds (optional)
- 4-5 Pcs Curry leaves
- 1.5 Tsps Salt or to taste
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Sugar
- 1.5 Tbsps Pav bhaji masala
- 2 Tbsps Fresh mint leaves - chopped more to garnish
- 1/4 Cup Coriander leaves - chopped
To sauté paneer
- 1/4 Tsp Turmeric powder
- 1 Tbsp Oil to sauté paneer
- 1/4 Tsp Red chilli powder
- 1/4 Tsp Salt
Rinse 1 cup basmati rice a few times and soak it in water for 30 mins. Cook the rice in 2.5 cups of water until they are tender, not mushy.
Meanwhile prep the veggies - 1/3 cup sliced onions, 2/3 cup chopped tomatoes, chopped 2-3 green chillies, 2 tsps crushed ginger and garlic, 1/3 cup of boiled fresh corn and fresh green peas (or frozen), 1 medium sized carrot chopped, 1 large capsicum sliced and 200 gms paneer cut into cubes.
In a pan, heat a tbsp of oil and mix in 1/4 tsp turmeric powder and 1/4 tsp red chilli powder and 1/4 tsp salt. Add in the paneer cubes and sauté until the paneer is slightly browned from all the sides. Turn and flip the paneer gently while cooking it.
Heat 3 tbsps groundnut oil or any cooking oil. Sizzle 1 tsp cumin seeds and 1.5 tsps jakhiya seeds (optional). Add 4-5 curry leaves, green chillies and crushed ginger garlic. Sauté for 1 min.
Add the sliced onions and let them cook until they turn translucent. Add tomatoes, carrots and capsicum and 1.5 tsps salt or to taste. Cook for 3-4 mins or until the tomatoes turn mushy. We don’t like crunchy veggies in this pulao but if you do add the vegetables after the tomatoes are cooked through. Also add in the green peas and corn.
Mix in 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp sugar, 1.5 tbsps pav bhaji masala, 2 tbsps chopped fresh mint leaves and 1/4 cup chopped coriander leaves and let it cook for a min.
Gently mix in the sautéed paneer and cooked rice. Cook them covered on low flame for 2-3 mins.
Garnish with more fresh mint.Enjoy!!!
Keyword paneer & veg pulao, paneer recipes
Jan 6, 2022 | Mains
Marwari Bajra Methi Paratha.
Needless to mention, the variety of parathas we love in our meals. The black millet or bajra flour is a popular flour in Rajasthan and it is consumed in a lot of ways during the season. Happy to share a delicious, traditional and authentic version of this marwari paratha. Combined with garlic chutney, fresh salad, some extra ghee, fresh yogurt and chana dal papad, this is one comforting and satisfying meal.
How to make this –
In a large and wide bowl mix together –
1 and 3/4 cup bajra flour, 3/4 cup whole wheat flour, 1.5 cups fresh fenugreek leaves, 1/4 cup chopped coriander leaves, 1/2 cup curd, 1.5 tsps or to taste salt, 1 tsp cumin seeds, 2 tbsps white sesame seeds, 1/2 tsp slightly crushed fennel seeds, 1/3 tsp carom seeds, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tbsps green chillies, ginger and garlic (crushed together), 1.5 tsps jaggery powder, 2 tsps oil.
Add little water and knead it into a soft dough. Let the dough rest for 15 mins at least. Divide the dough into 10 equal parts and roll each of them into a ball. Flatten gently.
By using little dry flour, use a rolling pin or with palm roll them into thin parathas.
Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee. Let it cook for 30 seconds. Flip again and apply ghee. Flip and cook for another 30 seconds.
Repeat with all the parathas.
Enjoy!!!
Also, linking the recipe to Marwari hot garlic chutney here.
If you like this recipe, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
Marwari Bajra Methi Paratha
Arpita Darooka
Indian winter superfoods in form of flatbreads. Makes a perfect breakfast, lunch or dinner.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Resting Time 15 minutes mins
Course Main Course, Meals
Cuisine Indian
- 1 & 3/4 Cups Bajra Flour
- 3/4 Cup Whole wheat flour
- 1.5 Cups Fresh fenugreek leaves (methi) - finely chopped
- 1/3 Cup Coriander leaves - finely chopped
- 1/2 Cup Curd
- 1.5 Tsps Salt or to taste
- 1 Tsp Cumin seeds
- 2 Tbsps White sesame seeds
- 1/2 Tsp Red chilli powder
- 2 Tbsps Green chillies, ginger, garlic - crushed
- 1/2 Tsp Turmeric powder
- 1.5 Tsps Jaggery powder
- 2 Tsps Oil
- Water to knead
- Ghee to cook the parathas
In a large and wide bowl mix together - 1 and 3/4 cup bajra flour, 3/4 cup whole wheat flour, 1.5 cups fresh fenugreek leaves, 1/3 cup chopped coriander leaves, 1/2 cup curd, 1.5 tsps or to taste salt, 1 tsp cumin seeds, 2 tbsps white sesame seeds, 1/2 tsp slightly crushed fennel seeds, 1/3 tsp carom seeds, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tbsps green chillies, ginger and garlic (crushed together), 1.5 tsps jaggery powder, 2 tsps oil. Add little water and knead it into a soft dough. Let the dough rest for 15 mins at least. Divide the dough into 10 equal parts and roll each of them into a ball. Flatten gently.
By using little dry flour, use a rolling pin or with palm roll them into thin parathas.
Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee. Let it cook for 30 seconds. Flip again and apply ghee. Flip and cook for another 30 seconds.Repeat with all the parathas.Enjoy!!!
Keyword bajra methi paratha, bajra recipe, paratha recipes
