The last few days went in being under the weather, meeting work deadlines and eating simple meals. This meal was comforting and was made 3 days in a row. This food is truly depicts the beautiful Indian winter bounty. Loaded with fresh greens and the amla launji to add the right amount of spice and flavour to make the meal satisfying for me.
How to make this daliya –
Ingredients –
1 cup daliya (broken wheat)
1/3 cup fresh methi/fenugreek leaves (rinsed 4-5 times under running water, remove the stems)
1/3 cup fresh green peas (peeled)
1 tbsp ghee and more to add on top
Salt to taste
Black pepper to taste or 1 tsp
3 cups water
Method –
In a pressure cooker, heat ghee and add sauté daliya for 3-4 mins. Add green peas and sauté for 2 more mins.
Add water, methi leaves, salt and black pepper. Mix and attach the lid. Pressure cook to upto 4-5 whistles on medium low flame. Let the steam release naturally.
Serve hot with condiments of choice and a dollop of ghee.
How to make amla launji –
Ingredients. –
8-10 amla whole
1.5 tbsps cold pressed ground nut oil or any cooking oil.
Pressure cook amlas to upto one whistle and let the steam release naturally. Let it cool a bit and then remove the seed from the amla centre carefully. Chop the amla.
Heat oil and add the hing and panch phoron. Let it sizzle and add the amla, salt, turmeric powder and red chilli powder and green chillies.
Cook the amla for 4-5 mins. Add water and jaggery. Let it all cook on low flame until the jaggery melts and for another 2-3 mins after that.
Enjoy!!!
If you like this recipe of Methi Matar Daliya & Amla Launji, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handles.
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.
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.
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.
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.
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.
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
