CAJUN SPICED GARLIC BUTTER PRAWNS

The dish, Cajun Spiced Garlic Butter Prawns is a delicious variation to the regular garlic butter Prawns! Cajun Spice mix is readily available in the markets and can be used to experiment with some more dishes too.

Originally I had purchased this spice mix to make Cajun Spiced Potatoes about which I had kept reading and have had them at a buffet spread. But the trial never happened!

It was once during last year’s lockdown that as I was preparing garlic butter prawns, I suddenly thought of adding this Cajun Spice to them to give it a twist and well, it was a hit with the family!

For some more such delicious dishes do take a look at the following recipes too….

  1. Prawn Cutlets
  2. Crispy Garlic Butter Prawns
  3. Bhajille Nustey
  4. Bhajille Paaplet
  5. Mori Vade
  6. Tisryaa Vade

Prep Time : 15 min

Cooking Time : 20-25 min

Serves : 2

Cup Used : 200 ml

INGREDIENTS :

  • 25 – 27 Large Prawns
  • 2 tbs Olive Oil
  • 2 tbs Butter
  • 2 tbs Finely Minced Garlic
  • 1 tsp Red Chilli Flakes
  • 1 tbs Cajun Spice
  • 2 tsp Lemon Juice
  • 2 tsp Finely Chopped Basil leaves…. Optional
  • Salt To Taste

METHOD :

  1. To make Cajun Spiced Butter Garlic Prawns, first do away with the outer shells of the prawns and devein them.
  2. Next rinse them thoroughly under clean water and drain well.
  3. Heat a pan and add the olive oil and the butter to it taking care not to let it burn.
  4. Tip in the minced garlic and follow up immediately with the prawns.
  5. Saute for a while and cook further till the prawns are completely tender.
  6. Add the Cajun Spice mix and mix well.
  7. Check the taste before adding salt as the Cajun Spice mix generally has some salt in it.
  8. Add in the chopped basil leaves and toss.
  9. Finish off with a drizzle of some lemon juice for that extra drama in taste!
  10. Serve immediately, these absolutely delicious Cajun Spiced Garlic Butter Prawns with some extra lime wedges by the side!

KHICHOO (TRADITIONAL STEAMED RICE FLOUR SAVOURY DISH)

Khichoo is a Gujarati breakfast dish made using rice flour. The preparation of this dish involves very few ingredients and steps too. But these very things make it extremely flavourful and light. And hence it is apt to be prepared for breakfast. It almost resembles the Maharashtrian Taandalachi Ukad, except for differences in a few ingredients!

I though prefer having it even for a light lunch or dinner. The pure homemade ghee drizzled on top of the Methi Saambar (Gujarati Pickle Masala) takes the flavour to just another level, though it is optional and can be avoided as per preference. Not to forget the Papad Soda (Papad Khaar in Marathi) which gives it the required softness, and hence should not be omitted, though the quantity used should be restricted to the minimum.

For some more such delicious dishes, do take a look at the following recipes too….

  1. Taandalachi Ukad
  2. Hiit
  3. Idli Saambar
  4. Kaanda Mataar Pohe
  5. Dadpae Pohe
  6. Masala Phov
  7. Aambodey
  8. Upma

Here’s the recipe for the absolutely lipsmaking Khichoo….

Prep Time : 10 min

Cooking Time : 20 min

Serves : 4-5

Cup Used :200 ml

INGREDIENTS :

  • 2 cups Rice Flour (Preferably Basmati Rice Flour)
  • 6 cups Water
  • 1 tsp Cumin Seeds
  • 4 Green Chillies (Less Spicy…. To Be Adjusted As Per Preference)
  • 2″ Ginger
  • 1 1/2 tbs Oil
  • 1/2 tsp Papad Soda
  • Salt To Taste
  • As Required Dry Pickle Masala (Methi Saambar)…. Optional
  • As Required Pure Homemade Ghee…. Optional

METHOD :

  1. To make the Khichoo, first grind together the ginger and green chillies to get a smooth paste.
  2. Combine the water, cumin seeds, the ginger green chillies paste, papad soda, oil, and salt to taste to a pan.
  3. Mix and bring it to a boil. At this stage reduce the flame to low and add the rice flour.
  4. Stir quickly with a wooden rolling pin and mix well. Cover and cook on low heat for one steam or till the flour is cooked.
  5. Swithch off the flame and keep covered for 2-3 minutes.
  6. Serve this delicious Khichoo with a sprinkle of Methi Saambar and a drizzle of ghee!

VAAL PADWAL CHI BHAAJI (BITTER FIELD BEANS AND SNAKE GOURD DRY VEGETABLE)

Vaal Padwal Chi Bhaaji is a delicious Maharashtrian Vegetable preparation. Generally Kadve Vaal i. e. Bitter Field Beans are used in this preparation though one can sure use the Godey Vaal (which are otherwise called as daalimbi) too.

Though this might seem as a very simple vegetable preparation, it is extremely delicious. The combination of vaal and snake gourd (called as Padwal in Marathi language) with the minimal spices creates a fantastic flavour and it goes very well with chapatis or varan (daal) and steamed rice.

My mother in law would always prepare this on Sankashti as we would consume a no onion no garlic meal on that day and that’s how I got introduced to this vegetable and it soon became one of my favourites!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Korala Vaalaachi Chi Bhaaji
  2. Vaalachi Rassa Bhaaji
  3. Mataar Chi Usal
  4. Mataar Chi Rassa Bhaaji
  5. Papdichi Bhaaji
  6. Farabichi Bhaaji
  7. Kadvey Vaalaachi Khichdi

Here’s the recipe for the delicious Vaal Padwal Chi Bhaaji….

Prep Time : 40 min

Cooking Time : 30 min

Serves : 4

Cup Used :200 ml

INGREDIENTS :

  • 1 kg Snake Gourd (Padwal)
  • 1 cup Bitter Field Beans (Kadvey Vaal)
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1 Heaped tbs Corriander Seeds Powder
  • 1 1/2 tsp Cumin Seeds Powder
  • 2-3 tsp Jaggery
  • Salt To Taste
  • 1/4 cup Fresh Grated Coconut

For The Tempering :

  • 4 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1 sprig Curry Leaves

METHOD :

  1. For the Vaal Padwal Chi Bhaaji, first soak a cup of Bitter Field Beans in sufficient water, 2 nights prior to making this vegetable.
  2. The next morning, rinse them once and drain away all the water and tie them in a tightly squeezed moist cotton towel.
  3. Place this bundle in a covered container, preferably near a heat source to get lovely sprouts.
  4. At night, transfer the sprouted beans from the towel into a container and soak them in lots of water.
  5. Next morning, peel the sprouted beans and set aside.
  6. Next, scrape away lightly the outer layer of the snake gourd with a knife and rinse it well.
  7. Slit it lengthwise into half and scrape away it’s seeds. Discard the mature ones and retain the tender seeds for making Padwalaa Biyaanchi Taamboli.
  8. Next, slice it into half circles of about 3/4th cm and rub in half a teaspoon of salt into it.
  9. Keep aside in a strainer for about half an hour and then squeeze them slightly and set aside for further use.
  10. To prepare the vegetable, heat a pan and add oil to it. Add in the mustard seeds and as they splutter, add the asafoetida and the curry leaves.
  11. Add the turmeric powder and the peeled sprouted beans. Mix well.
  12. Add to it the squeezed gourd and red chilli powder.
  13. Mix well and cover and cook on low to medium heat without adding water.
  14. When the beans and gourd are almost cooked, add the corriander and cumin powders, jaggery and salt to taste and mix.
  15. Cover and cook further till completely done. Garnish with the fresh grated coconut and cook further for just a few minutes.
  16. Serve this delicious and nutritious Vaal Padwal Chi Bhaaji with phulkas and some Varan and Steamed Rice.
  17. Do serve some Phodnichi Koshimbir and the delicious NKGSB Style Sweet And Sour Raw Mango Chutney as accompaniments and Doodhi Sabudana Kheer as a dessert to complete the meal!

PADWALAA BIYAANCHI TAAMBOLI (Snake Gourd Seeds And Coconut Curry From The NKGSB Cuisine Of Karwar)

Padwalaa Biyaanchi Taamboli is the Konkani name for the simple and cooling, no cook curry made using tender snake gourd seeds (Padwalaa Biyaa) and fresh coconut in combination with some buttermilk. It is a wonderful option when cooking a quick meal and especially in the summers when we need something simple and cooling!

Rice with coconut curries is the staple diet of the NKGSB community. You can find various vegetarian as well as fish curries in this cuisine. I have specifically mentioned fish curries rather than non vegetarian curries as traditionally in this community, fish was consumed on a large scale but meat and eggs weren’t ever a part of their diet.

Well, Taamboli is one such easy, quick and cooling curry which can be made with different items as the base. Like in this recipe just as I have used tender snake gourd seeds, similarly Bramhi leaves or dried gooseberries or Ridges of the ridge gourd or even the leaves of the Carom plant can be used to make Taamboli.

For some more such delicious dishes, do take a look at the following recipes too….

  1. Shiraalyaa Shiraanchi Taamboli
  2. Kairi Udid Methi
  3. Ambaadae Udid Methi
  4. Aambaadya Saasav
  5. Jeermeerya Kadi
  6. Teppala Kadi
  7. Ghotaa Aambat

Here’s the recipe for the nutritious, delicious and easy to prepare Padwalaa Biyaanchi Taamboli….

Prep Time : 30 min

Cooking Time : NA

Serves : 4

Cup Used :200 ml

INGREDIENTS :

  • 1/2 cup Tender Snake Gourd Seeds (Padwalaachya Kavlya Biyaa)
  • 1/8 cup Water
  • 1/2 cup Fresh Grated Coconut
  • 2 Green Chillies…. To be adjusted as per preference
  • 3/4 cup thick buttermilk (very slightly sour)
  • Salt To Taste

For The Tempering :

  • 2 tsp Pure Homemade Ghee
  • 3/4 tsp Cumin Seeds

METHOD :

  1. To make Padwalaali Biyaanchi Taamboli, first heat a small pan and add the ghee to it.
  2. When it heats up, add in the cumin seeds.
  3. As soon as they splutter, add the green chillies and the tender snake gourd seeds and saute.
  4. Add about 1/8th cup of water and cook the seeds fully and let cool.
  5. To a mixer grinder, add the cooked seeds alongwith the cooking water and green chillies, the coconut, and a little buttermilk if required, and grind it to a smooth paste.
  6. Transfer it to a serving bowl and add in the remaining buttermilk and salt to taste. The overall consistency of the Taamboli should be slightly thick.
  7. Give it a good stir and the Taamboli is ready.
  8. Serve this delicious and cooling Taamboli with some Steamed Rice and a traditional vegetable by the side!

LILU LASAN METHI NA THEPLA (GREEN GARLIC AND FENUGREEK SAVOURY FLATBREAD)

Lilu Lasan Methi Na Thepla is a unique, winter special Gujarati dish with an absolutely delicious flavour. These Theplas are made using the fresh green garlic and fenugreek leaves which are available in abundance in the winters. Winter season is my favourite in general not only due to the pleasant climate we get to experience only then, but also due to the availability of unique fresh green vegetables!

Once again my interest in learning and trying out new traditional dishes lead me to this dish. Got the recipe and also the Theplas for tasting from the same Gujarati friend who taught me the delicious Surti Undhiyu! The combination of fenugreek, garlic and the garlic stalks with curds and jaggery make the theplas taste unique and irresistible!

For some more delicious dishes, do take a look at the following recipes too…

  1. Methi Thepla (Fenugreek Flatbread)
  2. Doodhi Thepla
  3. Doodhi Methi Muthiya
  4. Corn Paalak Rawaa Dhokla

Prep Time : 30 min

Cooking Time : 2 min/Thepla

Serves : 14 Theplas

Cup Used : 200 ml

INGREDIENTS :

  • 2 cups Whole Wheat Flour
  • 3 tbs Gram Flour (Besan)
  • 1 cup Chopped Fenugreek Leaves (Methi)
  • 1 cup Finely Chopped Green Garlic Stalks (Obtained from a 100 gm bunch)
  • 4 tbs Sesame Seeds (Til)
  • 1/2 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 3 tbs Grated Jaggery
  • 1/2 to 3/4 cup Slightly Sour Homemade Curds (Or As Required)
  • 4 tbs Oil
  • Salt To Taste

To Be Ground To A Paste :

  • 1/3 cup Green Garlic Cloves (Obtained from a 100 gm bunch)
  • 20 Large Dry Garlic Cloves
  • 6 Spicy Green Chillies…. To be adjusted as per preference

METHOD :

  1. To make the Lilu Lasan Methi Na Thepla, first discard the roots and thick stalks of the fenugreek leaves, whilst retaining the tender one’s alongwith it’s leaves.
  2. Similarly, discard the roots of the green garlic and separate it’s green stalks
  3. Wash all these veggies separately and drain.
  4. Next, grind together all the garlic cloves and the green chillies and finely chop the methi leaves and the green garlic stalks.
  5. Mix well the grated jaggery with the curds and set aside.
  6. Assemble this curd mixture, chopped greens, garlic chilli paste and all the other above mentioned ingredients in a mixing bowl.
  7. Knead into a semi soft dough and set aside for a while.
  8. For the purpose, it is advisable to use only curds and not water.
  9. Divide the dough into 14 equal parts and roll out into circular discs of approx 7″ diameter each, using whole wheat flour for dusting.
  10. The rolled out theplas should be basically on the thinner side in thickness.
  11. Roast on a hot griddle, fist on a slightly low flame till tiny bubbles appear on the top surface.
  12. Smear some ghee and flip. Roast this flipped side on high flame.
  13. When brown spots appear on the lower side, which indicates that it is cooked, smear some ghee on the top half cooked surface and flip again.
  14. Roast on high flame, applying pressure on the edges with a spatula till the flipped side is roasted.
  15. Transfer onto a plate and smear some more ghee on the top.
  16. Serve these absolutely delicious and nutritious Lilu Lasan Methi Na Thepla with some Kothimbir Pudina Chatni (Corriander Mint Chutney) or Kairiche Aambat Goad Lonche (Sweet And Sour Raw Mango Pickle) and Vadwaani Marchaa Na Athaanu by the side.

NOTE :

The overall taste of these Theplas should be sweet, sour, spicy and a bit garlicky (all the flavours should be on the higher side. In case more spicy taste is preferred, then the quantity of red chilli powder has to be increased.

After winters, when the fresh green garlic becomes unavailable, the quantity of the dry garlic should be increased accordingly.

AALOO MUTTER PANEER TIKKI (SAVOURY POTATO, GREEN PEAS & COTTAGE CHEESE CUTLETS)

Aaloo Mutter Paneer Tikkis are delicious Cutlets made using Potatoes, Cottage Cheese and Green Peas flavoured with some very simple and minimal spices, so as to keep the original flavours intact. With winters, sweet green peas flood the markets. Though nowadays they are available all year round, in the olden days, say my childhood these would be available exclusively in the winters!

Then would start my mom’s experiments green peas dishes from Mutter Paneer, Mataar Chi Usal, Mataar Chi Rassa Bhaaji with Bajari bhaakari to green pea potato cutlets! It would be fun and I would always look forward to these simple yet yum dishes. Simplicity and having homemade food only was the norm those days! Oh! And what days were those! Simple lifestyle, fresh seasonal produce, no adulterated cereals and pulses, fresh air….. The list might never end…. Sigh!

Well it so happened that while scrounging the refrigerator for leftovers, I found a few boiled potatoes and a lilltle cottage cheese made from split milk. And as it had been quite some time that I had made any delicious finger food and of course to use up the leftovers, I decided to make some Cutlets and these were devoured in no time by the family!

For some more such yum dishes, do take a look at the following recipes too…

  1. Veg Cutlets
  2. Sprouted Raagi And Oats Cutlets
  3. Paalak Bhaji/Pakode (Spinach Fritters)
  4. Veggie Soya Balls Dahi Chaat
  5. Sabudana Wada
  6. Ram Laadoo
  7. Dahi Vada

Here’s the recipe for these delicious AALOO MUTTER PANEER TIKKI….

Prep Time : 30 min

Cooking Time : 4-5 min/cutlet

Serves : 15 Cutlets

Cup Used : 200 ml

INGREDIENTS :

  • 2 1/4 cups Mashed Boiled Potatoes (4 Large Potatoes/Aaloo)
  • 1 1/4 cup Crumbled/Grated Cottage Cheese (100 gm Paneer approx)
  • 1 1/4 cup Boiled Green Peas (Mutter)
  • 1/3 cup Finely Chopped Corriander Leaves
  • 5 Slices Bread…. Pulsed into fresh breadcrumbs (Brown Whole Wheat/White Bread)
  • 1 tsp Black Salt
  • 1 tsp Chaat Masala
  • 1 tsp Garam Masala
  • 1 1/2 tsp Red Chilli Powder
  • Salt To Taste
  • As Required Homemade Ghee/Oil

For The Tempering :

  • 1 tbs Homemade Ghee
  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 4-5 Spicy Green Chillies…. Finely Minced (To be adjusted as per preference)

METHOD :

  1. To make these delicious Aaloo Mutter Paneer Tikki, heat ghee in a pan and as it heats up, add the cumin seeds.
  2. As soon as they splutter, add the asafoetida and the minced green chillies.
  3. Pulse the boiled green peas just for 1/2 a second in a mixer grinder and add it to the tempering.
  4. Mix well and after a minute or two, switch off the flame. Let it cool.
  5. To this, add the mashed potatoes, crumbled cottage cheese and the rest of the above mentioned ingredients.
  6. Mix well and roll into 15 equal sized Cutlets.
  7. Heat some ghee on a griddle and shallow fry the cutlets/tikki on medium heat till slightly browned and crisp on both sides.
  8. Serve these absolutely delicious Aaloo Mutter Paneer Tikkis with some Sweet And Sour Dates And Tamarind Chutney and some Corriander Mint Chutney by the side!
  9. Do serve some piping hot Masala Chai by the side to combat the winter chill!

Notes :

For a slight variation to the above, we can replace half the quantity of potatoes with sweet potatoes or raw bananas too!

These versatile tikkis can be used to make a deliciously lipsmaking chaat too!

Just top with some fresh curds, Corriander Mint Chutney, Dates And Tamarind Chutney, Chaat Masala, some chopped onions, Nylon Sev and a garnish of chopped corriander leaves.

VAANGI BATATYACHI BHAAJI (BRINJAL AND POTATO DRY VEGETABLE)

Vaangi Batatyachi Bhaaji is a simple Brinjal and Potatoes vegetable preparation. Do not be fooled though by the simplicity of the ingredients used, as therein lies the absolutely delicious flavour of the entire dish!

Many a years back when my parents had visited us, we had ordered for some food from a simple Maharashtrian food joint. Well , one of the vegetables in the combo was this particular dish which I have presented here. We loved it a lot and my mom who’s always quick to try out something new and fairly well guess the ingredients used, immediately gave it a try and thus was this delicious Vaangi Batatyachi Bhaaji introduced into our home!

For some more delicious dishes, do take a look at the following recipes too…

  1. Bharilli Vaangi In NKGSB Style
  2. Vaangyaacha Bharit
  3. Kaarla Vaanga Batatyachi Chatpatit Bhaaji
  4. Vaangi Shimla Mirchi Chi Bhaaji

Here’s the recipe for the delicious Vaangi Batatyachi Bhaaji….

Prep Time : 20 min

Cooking Time : 30 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 8 Small Purple Brinjals
  • 2 Medium Sized Potatoes…. Peeled and Cubed
  • 2 Medium Sized Onions…. Finely Chopped
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Corriander Seed Powder
  • 1/4 cup Fresh Grated Coconut
  • 1/4 cup Chopped Corriander Leaves
  • Salt To Taste

For The Tempering :

  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 10 Curry Leaves
  • 2-3 Green Chillies…. To be adjusted as per preference
  • 1 1/2″ Ginger Knob

METHOD :

  1. To make Vaangi Batatyachi Bhaaji, peel the potatoes and cut them into slightly large cubes. Immerse the potato cubes in clean water till further use.
  2. Halve the brinjals into two equal parts and immerse them in clean water to which a little salt has been added. This will prevent them from blackening.
  3. Grind the green chillies and ginger into a paste and set aside.
  4. Next, heat a pan and add oil to it for tempering. Add the cumin seeds when it heats up.
  5. As soon as they splutter, add the asafoetida, green chilli ginger paste and the curry leaves.
  6. Add in the onions and saute till translucent.
  7. Add the turmeric powder and mix well.
  8. Add the cubed potatoes and mix well. Add water upto the level of the potatoes and cook covered for few minutes.
  9. After about 7 minutes add the halved brinjals and mix well. Cook further till with the lid on, stirring occasionally.
  10. When the vegetables are fully cooked add salt to taste and the grated coconut and mix well.
  11. Garnish with corriander leaves and serve this delicious Vaangi Batatyachi Bhaaji with phulkas or some Daalichi Aamti and piping hot rice!
  12. Do serve some Phodnichi Koshimbir along with the meal for some added delicious!

PAATAL POHEY VA KURMURYANCHA CHIWDAA (THIN FLATTENED RICE AND PUFFED RICE SAVOURY SNACK WITH GARLIC FLAVOUR)

Diwali, aptly called festival of lights comes with a lot of lighted diyas and delicious traditional sweetmeats. Today, various readymade sweetmeats are available in the market, making it convenient for those who do not have the time or skill to prepare them at home.

Not that the readymade ones are bad, but yes, they simply can’t compete with the homemade ones. The flavour and quality of the traditional homemade sweetmeats is totally unmatched. Here I have presented a chiwdaa with a slight garlic flavour. Previously sweetmeats were exchanged within families, and this is how I came across this different variety. I loved it a lot, and hence tried replicating it. Succeeded, and have made it umpteen times!

For some more Diwali Sweetmeats, do take a look at the following recipes too…

  1. Pohyaacha Chiwda
  2. Bhaajani Chakli
  3. Corn Chiwdaa
  4. Jowar Chakli
  5. Chatpati Faarsi Poori
  6. Makkalbeej (Masala Peanuts)
  7. Lasun Shev
  8. Shankarpali
  9. Besan Laadoo
  10. Kanik Laadoo

Here’s the recipe for this delicious and unique Paatal Pohey Va Kurmuryancha Chiwdaa….

Prep Time : 35 min

Cooking Time : 10 min

Serves : NA

Cup Used : 200 ml

INGREDIENTS :

  • 5 cups Thin Variety Of Flattened Rice (Paatal Pohe)
  • 2 cups Puffed Rice (Kurmurey/Mumraa)
  • 1/2 cup Raw Peanuts
  • 1/4 cup Dry Coconut Slices
  • 3 tbs Roasted Split Skinless Chickpeas (Putaane/Daahala)
  • 4 Green Chillies… To be adjusted as per preference
  • 2 sprig Curry Leaves (20 leaves approx)
  • 1/2 tsp Turmeric Powder
  • 4-5 tsp Powdered Sugar
  • Salt To Taste

For The Tempering :

  • 4-5 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/3 tsp Asafoetida
  • 8 Medium Garlic Cloves

METHOD :

  1. To make Paatal Pohyaacha Chiwdaa, pass the flattened rice through a sieve to discard the powdery stuff in it.
  2. When done, heat a pan and add about a cup of the flattened rice to it. Gently roast them on low heat for about 4-5 minutes or till crisp, stirring lightly and constantly.
  3. Transfer to a bowl and repeat these steps till all the flattened rice are roasted.
  4. Next, roast the puffed rice till crisp and add them to the roasted flattened rice when done.
  5. Wipe clean the pan and add 3 tbs oil to it. As it heats up, add the raw peanuts and roast them on medium heat till they change colour. Transfer these to another bowl.
  6. To the remaining oil, add the dry coconut slices and saute slightly till they change a slight colour and transfer them to the bowl of peanuts.
  7. To the same oil, add the curry leaves and saute lightly till crisp. Transfer these to a bowl.
  8. Next, chop the green chillies and add them to the hot oil and saute till crisp. Transfer these too, to a bowl and set aside till further use.
  9. For the tempering, add the remaining oil to the one in the pan and add the mustard seeds.
  10. As they splutter, add the asafoetida, crushed garlic cloves and saute till the garlic just for a few seconds.
  11. Add the roasted split skinless chickpeas
    and saute for about half a minute and add the turmeric powder and mix.
  12. Next, add in the roasted peanuts, dry coconut slices, curry leaves, chillies, sugar and salt.
  13. Mix well and add in the roasted flattened rice and puffed rice. Give it a good toss and adjust seasoning as per taste.
  14. Saute gently for about 2-3 minutes taking care not to crush the thin flattened rice.
  15. Switch off the heat and let the chiwdaa cool down.
  16. Store this delicious Paatal Pohey Va Kurmuryacha Chiwdaa in an airtight container and serve during festivities or as a tea time snack.

NOTE :

As mentioned in the recipe it is advisable to roast very little quantity of the flattened rice at a time, as this ensures that the flattened rice do not crinkle and retain their shape.

Another option to achieve the same results, is to dry these flattened rice under the hot sun very well. In such case, the step of roasting them can be omitted.

DHUADAAR MURG (SMOKE CHICKEN)

Dhuadaar Murg is a smoke flavoured, onion tomato based chicken gravy which is quite easy to cook. The smoke effect i.e. dhua (in hindi language) gives this dish it’s particular name. The smoking technique has been used in cooking various dishes since ages. It gives the food a wonderful smoke flavour, thereby enhancing it’s overall taste.

This is one recipe which I have been cooking since many years, but started giving it the smoke flavour just some years back. Though one must be careful not to overdo it and uncover the dish after giving the smoke effect, just in a minute or two. Overdoing this step can spoil the entire taste of the dish!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Murg Makhani
  2. Methi Murg
  3. Kombdi Vade
  4. Hirvaa Kombdi Masala
  5. Kombdi Kaleji Sukka Masala
  6. Kombdi Sukka Masala
  7. Manglorean Chicken Masala
  8. Chicken Korma
  9. Chicken Crispy With Mushrooms

Here’s the recipe for the delicious Dhuadaar Murg….

Prep Time : 30 min

Cooking Time : 40 min

Serves : 7-8

Cup Used : 200 ml

INGREDIENTS :

  • 1 kg Chicken
  • 3-4 Halved Medium Potatoes…. Optional
  • 4 cups Sliced Onions (4 Large Onions)
  • 1 1/2 cups cups Chopped Tomatoes (3 Medium Tomatoes)
  • 4 Dry Bedgi Red Chillies
  • 4 Dry Kashmiri Red Chillies
  • 3 Green Chillies… To Be Adjusted As Per Preference
  • 1/4 cup Corriander Leaves
  • 20 Cashewnuts
  • 1 tbs Oil
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder (Spicy/Kashmiri… as per preference)
  • 2 tsp Corriander Seed Powder
  • 2-3 tsp Garam Masala
  • 1 tbs Ginger Garlic Paste
  • 1 tbs Kasuri Methi (Dry Fenugreek Leaves)
  • Salt To Taste

Whole Spices For Tempering :

  • 4 tbs Oil
  • 3 Cloves
  • 3 Sticks Cinnamon (1″ each)
  • 2 Black Cardamoms
  • 3 Bay Leaves

For The Smoke Flavour :

  • 1 Charcoal
  • 2 Cloves…. Roughly powdered

For Garnishing :

1/2 cup Corriander Leaves

METHOD :

  1. To make Dhuadaar Murg, wash the chicken thoroughly and drain well.
  2. Chop into pieces of desired size and rub in half the turmeric powder and half of the ginger garlic paste and set aside till further use.
  3. Next, heat a tablespoon of oil in a kadhai and roast the dry red chillies in it for a minute and set aside.
  4. To the leftover oil, add the sliced onions and saute till translucent.
  5. And in the cashewnuts and chopped tomatoes and roast till the tomatoes are slightly mushy.
  6. Switch off the flame and cool this mixture.
  7. Grind it along with the green chillies, roasted red chillies and 1/4 cup corriander leaves to a smooth paste without using any water.
  8. Heat a pan to cook the chicken and add oil to it for tempering.
  9. Add the whole spices to it and as soon as they splutter, add the ginger garlic paste and saute for a few seconds.
  10. Add the remaining turmeric powder and saute. Immediately add the red chilli powder and saute for 5-6 seconds.
  11. Add in the ground masala and the corriander powder and saute well. It will start leaving sides in about 4-5 minutes.
  12. At this stage, then add the halved potatoes and mix well. Add water upto the level of the potatoes and bring it to a boil.
  13. Cover and cook on medium heat for 6-7 minutes.
  14. Next, add the chicken and mix well. Cook covered further on medium heat, stirring occasionally till it is fully cooked.
  15. Add the garam masala, kasuri methi and salt to taste and cook further for 4-5 minutes.
  16. Switch off the flame and garnish with chopped corriander leaves.
  17. In the meantime, heat a piece of coal over direct flame till red embers appear on it.
  18. Transfer the burning coal in a small bowl and keep it in the centre of the pan, over the chicken.
  19. Sprinkle 2 powdered cloves over the embers and immediately pour a little oil over the powder.
  20. Cover immediately with a tight lid so that the smoke emitted by the coal is captured inside and let sit for two minutes.
  21. Uncover and remove the bowl with the coal and cover the chicken again and set aside further for atleast 15 – 20 minutes more, for all the flavours to amalgamate well.
  22. Serve this delicious Dhuadaar Murg with Garlic Butter Naan and some Biryani Rice by the side.

NOTE :

If you prefer omitting the potatoes, then add the chicken directly to the sauteed Onion Tomato Masala.

PEAS AND CARROT PULAO (Restaurant Style)

Peas And Carrot Pulao in restaurant style is a simple rice dish with subtle flavours and a slight sweetness! Pulao or Pilaf as it is called in some places, is widely available in restaurants and in many varieties.

One such pulao is a simple, slightly yellow one with minimum vegetables and a slight sweet tinge to it’s flavour. It pairs very well with gravy vegetables and delicious daals. Being a no onion no garlic dish, this pulao can be made on auspicious occasions too or for parties or even tiffins due to it’s easy method!

For more such recipes, do take a look at the following recipes too…

  1. Vegetable Masala Pulao
  2. Paneer Vegetable Pulao
  3. Tavaa Pulao
  4. Vegetable Pulav
  5. Masoor Pulao

Here’s the recipe for the delicious Peas And Carrot Pulao in Restaurant Style…

Prep Time : 15 min

Cooking Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/2 cup Basmati Rice Grains
  • 3 cups Boiling Hot Water
  • 3/4 cup Green Peas
  • 3/4 cup Chopped Carrots
  • 1 pinch Turmeric Powder
  • 3 tsp Sugar
  • Salt To Taste
  • 1 tbs Homemade Ghee

Whole Spices For The Tempering :

  • 2 tbs Oil
  • 1 1/2 tsp Cumin Seeds
  • 3 Cloves
  • 3 Green Cardamoms
  • 3 sticks Cinnamon (1″ each)
  • 2 Dry Bay Leaves

To Be Roasted :

  • 2 tbs Homemade Ghee
  • 1/4 Cup Halved Cashewnuts

METHOD :

  1. To make Peas And Carrot Pulao in restaurant style, first rinse the basmati rice twice and soak it in sufficient clean water for about 20 – 30 minutes.
  2. Drain it after the said time and set aside.
  3. Peel and chop the carrots and set aside.
  4. Heat a pan and add oil to it for tempering.
  5. As it heats up, add the above mentioned whole spices.
  6. As soon as they splutter, add the turmeric powder, carrots and green peas.
  7. Saute for 2 – 3 minutes and add the drained rice.
  8. Add a tablespoon of ghee and saute further for 2 – 3 minutes.
  9. In the meantime, heat the water till it comes to a rolling boil.
  10. Add it to the rice and keeping the flame high, mix lightly. Add sugar and salt to taste and stir.
  11. Cook uncovered on high heat till about half of the water has evaporated.
  12. Lower the heat to low at this stage and cook covered further for few minutes.
  13. Once the rice is fully cooked and all the water has evaporated, switch off the flame and keep covered further for about 10 minutes more.
  14. Next, heat the ghee in a small kadhai and slightly roast the cashewnuts. Add them to the pulao and mix lightly.
  15. Serve this delicious Peas And Carrot Pulao with an accompaniment such as daal or a curry and a cooling Boondi Raita by the side!

Some accompaniments to go along with the Pulao….

  1. Mutter Paneer
  2. Moong Daal Fry
  3. Nutri Daal Fry
  4. Paalak Paneer
  5. Daal Tadka
  6. Chole Masala
  7. Paalak Daal
  8. Daal Fry