Methi Saag with Gajar and Alu

Found some fresh green methi in the supermarket today after work and picked it up thinking I will cook methi chicken. However, when I reached home found there was no chicken. Forgetful me! Sigh! It is quite a task thinking what to cook every day.

Rummaged through the fridge, found some carrots and potatoes and got started. Decided to make some daal too and eat it with this gujarati spiced roti called thepla that can be found in the super markets here.

Well, here's the recipe:

Ingredients:

Methi leaves (Fenugreek) - 2-3 bunches
Carrots - 3 chopped into squares
Potatoes - 1 chopped into squares
Kalonji - 1 tsp
Red chilli - 1
Green chillies - 2 finely chopped
Garlic pods - 3-4 finely chopped
Hing (Asafoetida) - 1 tsp
Turmeric - 1 tsp
Salt to taste
Sugar - depending on individual preference

- Boil the potatoes and carrots till half cooked.
- Heat some oil in a pan and add kalonji, red chilli and hing.
- Add the chopped garlic and chillies
- Add the carrots and potatoes and cook for around 10 mins.
- Add the methi leaves and let it cook till done.
- Add turmeric and salt and garnish with coriander.

Rajma Curry

Deb and I are fed up of the same old veggies for lunch. In our earlier location, we used to have a large gang of folks to lunch with so always had variety. However, since we moved to a different location we have been eating the same old veggies n non veggies day after day. So decided to cook some rajma. Didn't follow any recipe...just the usual ingredients.

Rajma - 1 cup (soaked overnight)
Aloo - 2-3 (I didn't use any as Deb is diabetic but you can)
Onions - 2
Chillies - 2
Garlic - 4-5 cloves
Ginger Paste - 1 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam Masala - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Coriander - a handful
Butter - a spoonful
Water - as per preference

- Boil the rajma in a pressure cooker with a little salt, turmeric and chilli powder.
- Heat some oil in a non-stick pan and once the oil is hot add the cumin seeds till it splutters.
- Add the chillies, chopped garlic and onions and let it cook till onions have browned
- Add the tomatoes and stir some more for 3-4 min
- Add the turmeric, chilli powder and garam masala and mix thoroughly.
- Sprinkle the chopped coriander
- Add this mix to the Rajma in the pressure cooker and stir thoroughly
- Add a little water, depending on the gravy consistency that you prefer
- Add salt to taste and a dollop of butter
- Pressure cook the rajma again

Voila! The Rajma curry is ready.

Aloo Paneer

Woke up late this morning and was in a rush. But still needed to pack my lunch. So made this quick dish. Luckily, had a pack of Heritage paneer in the fridge. Chopped it into squares and kept it in a bowl. Since I had run out of peas and didn't want to go through the tedious task of chopping spinach, decided to go with Aloo Paneer. Psst. Still had time to spare to write the recipe. :)

So here goes:

Ingredients:

Aloo - 2-3 (chopped into squares)
Paneer - 1 pkt (I use Heritage or Amul, but you can use any brand or even homemade paneer)
Mustard Oil - 2 tbsp
Cumin seeds - 1 tsp
Bay Leaf - 2-3
Cumin powder - 1 tsp
Ginger Paste - 1 tbsp
Haldi powder - 1/2 tsp
Green Chillies - 2-3 whole
Garam Masala - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Milk - 2-3 tbsp
Ghee (preferred) or butter - 1 tbsp ( it gives a nice flavor)
Coriander Leaves - for garnish

- Heat some oil and fry the potato cubes lightly and remove from heat. You can also fry paneer lightly but I prefer not to.
- In the same oil, add 2-3 bayleaves and cumin seeds and wait till it splutters.
- Add the ginger paste.
- Mix the cumin powder with water and add till you see the water drying up.
- Pour in the fried potatoes along with one cup of water and wait for the potatoes to soften.
- Add the paneer and mix thoroughly and let it cook for around 5 min.
- Add the whole green chilies, garam masala, sugar, milk and lastly add salt.
- Cook for around 5 min and remove from heat.
- Garnish with coriander before serving if you wish.

Phulkopir Torkari

Today I am going to post something for my vegan friends. This is especially for you Meenu, cauliflower curry bong style! I have never tasted this curry as I am allergic to cauliflower, but Joy simply loves it. Well, not that he has a choice. :)

Anyways, next time, I will try and find a healthier recipe for you and Ash since I know you both are trying to reduce fried food.

I generally cut the cauliflower into large sized florets and slit the potatoes lengthwise into 4 pieces. I make garam masala at home by grinding cinnamon, cloves, elaichi in a grinder. If you are pressed for time, you can always use the packet variety that is readily available across most grocery stores.

Ingredients:

Cauliflower - small size
Potatoes - 2
Green chilli - 2
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Cumin powder - - 1 tsp
Bay leaf - 1
Ginger garlic paste - 1 tbsp
Garam masala powder - 1 tsp
Oil - 2 tbsp
Salt - to taste
Water - 3 cups
Coriander - a handful

-Heat oil in a pan and add cauliflower. Fry till it turns reddish and remove from heat.
-Fry potatoes till reddish and remove from heat.
-Add cumin seeds, green chilli and bay leaf in the same pan. Sauté till it splutters.
-Add the fried potatoes and cauliflower.
-Add ginger garlic paste, turmeric powder and chilli powder.
-Add cumin powder, salt and 3 cups of water. Cover and cook till vegetables are done.
-Add garam masala powder and mix.
-Garnish with coriander.

Aloo Posto

Aloo Posto stands for potatoes cooked with poppy seeds. This dish is cooked in most bong homes and you should eat this dish only if you have a leisurely day ahead as they say popppy seeds tend to make you feel sleepy.

My colleague Brindle who is an only child was telling me how her Mom would lovingly prepare Aloo Posto during her exams and she would be so sleepy while writing her papers. Well, poor girl didn't understand it then. Anyways, Brindle's Mom makes some amazing food and I hope she will share some of the recipes.

This post is dedicated to Brindle in the hope that she finally shares some recipes with me and to Ragz who made my day by taking three servings of the Aloo Posto that I had prepared. Well to get back to the recipe, I generally boil the potatoes first and grind the poppy seeds in a dry grinder and store it in an airtight container for as long as it lasts.

Ingredients:

Potatoes - 3-4 medium (boiled and cut to small square pieces)
Poppy seeds - 2 tbsp (ground to a paste)
Chillies - 3-4
Kala Jeera - a pinch
Sugar - 1 tsp
Salt - to taste
Mustard Oil - according to your requirements (1-4 tbsp)
Water - 1/2 cup

-Boil the potatoes, cut and keep aside.
-Soak the dry ground posto in some water for 5-10 minutes and then grind along with 1 to 2 chillies to a smooth paste.
-Heat oil in a kadai.
-Add kala jeera, when the oil is hot. The kala jeera begins to splutter.
-Add 2 chillies that are cut in half.
-Add the potatoes and cook for 5-7 minutes. Stir from time to time.
-Add some sugar and salt to taste.
-Add the posto bata (poppy seed paste).
-Stir till the water dries up and the posto is smeared on the potatoes.