Sarson ka Saag Makki Di Roti with Jhatpat Mooli ka Achar

Sarson ka Saag Makki Di Roti with Jhatpat Mooli ka Achar 

Ingredients
1 bunch Green Mustard leaves chopped and cleaned
3 Tomatoes chopped
3 Green chillies
1 small Ginger piece
1/2 tsp Cumin seeds
2 Pinch of Asafoetida
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
Salt to taste
1 tbsp Makka flour
2 tbsp Ghee

Method
Make tomato, ginger and green chillies paste.
Take a cooker and add the chopped leaves and add 1 cup of water and pressure cook it. After 2 whistles take it off the gas and let the pressure release.  Once  the leaves cool down, blend it in a blender into a fine paste. Take a wok, add 1 tbsp ghee, add the cumin seeds and asafoetida, let the cumin seeds crackle. Add the corn flour and roast it till light brown, add the tomato paste, turmeric and salt, saute and cook for 5 minutes. Add the mustard leaves paste and a cup of water.  Stir the gravy, After gravy comes to boil, simmer and  cook it on a low flame till it is in semi liquid form, add the rest of the ghee and serve hot with Makki Di roti and Jhatpat Mooli ki Achar..

P.S. 1/2 bunch of Spinach and 1/4 bunch of Dill  leaves can be added along with Mustard leaves while boiling. Chopped onion and 1/2 tsp chopped garlic also can be added while sauté.

Makki Di Roti

Ingredients
500 grams  Makka Flour
Salt to taste
Warm Water
Butter / Ghee

Method
Take Makka Flour in a vessel. Add salt and mix the flour. Knead dough just before preparing. Knead the flour with warm water. Heat the skillet.  Take a small portion of dough and knead it again with hands until soft. Take a portion of the dough and roll into a ball. Apply water on the palm and flatten the dough with palms and make circles round of 5-6” in diameter.
Place it on hot skillet,  turn when one side is done. When other side is also cooked, with the help of a tong cook directly on the flame,  turning around until both sides are done. Add ghee before serving.

Jhatpat Mooli ka Achar
Ingredients
3 Radish (Mooli)  washed and  cut in to big pieces
1/2 cup Radish leaves stem washed and  chopped
6 Green Chillies
1 small Garlic Pod cleaned
1/4 cup Vinegar
1/2 tsp Turmeric Powder
1 tsp Carom seeds
1 tbsp Feaugreek split dal
2 tbsp  Mustard split dal
2 tbsp Red Chilli powder
Sea Salt to taste
2 Pinch Asafoetida
1/4 cup Mustard oil

Method
Take a chopper, add the radish, radish stem, green chillies, garlic, vinegar, turmeric, carom seeds, Feaugreek dal, mustard dal, chilli powder and salt. Coarsely grind the ingredients together. Take a pan, heat oil, add the asafoetida. Add the ground ingredients in the oil, cook it till the water from the ingredients have dried up and only the oil should remain. This pickle can be had instantly after it cools down, store it in a dry glass bottle and refrigerate it. It remains till 3 months.

Stuffed Paneer Batura and Pickled Carrot

Stuffed Paneer Batura
Sita Ram Diwan Chand in Paharganj, is the place once long time back I had this Stuffed Paneer Batura; Chana and Carrot pickle with sliced onions. The shop I believe is since 1948. Suddenly the other day while surfing, one of the food channels on television was telecasting Delhi street food and this shop was shown. I with great interest started to watch as I had already been to the place. Then what... I want to make this.. I had the carrot pickle at home and here is the recipe..

For the Batura Dough
Ingredients
3 cups of All Purpose Flour
1/2 cup Curd
1 tbsp Sugar
Salt to taste
2 tbsp Oil

Method
Take the curd and mix sugar and salt. Add the curd in the flour, oil and add little water at a time as much required to make a soft dough. Cover and keep for 30 minutes

For the Paneer Stuffing
Ingredients
250 grams Paneer crumbs
1/4 tsp Cumin seeds
1/4 tsp Pepper powder
1/4 tsp Chaat Masala
Salt to taste
1/2 tsp Green Chilli minced
1 tbsp Coriander leaves chopped
1/2 tbsp Mint leaves chopped

Method
Mix all the above ingredients together.

To make the Batura
Divide the dough into equal big lemon size balls. Take one portion and fill in the suffering. Roll the dough and shallow fry it in oil. Serve it with Chana and Pickle  Carrot..

Pickled Carrot
Ingredients
2 Carrot cut into strips
Few Chillies slit
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Mustard seeds crushed

Method
Mix all the above ingredients and store in a glass bottle for 2 day and have it.

Sprouted Moong and Corn Butter Masala Chaat

Sprouted  Moong and Corn Butter Masala Chaat

While my stay in Bandra and a stroll at Bandstand, I remember the Chana masala chaat vendor.. I use to enjoy the hot, spicy chana masala chaat he use to make... Special chana masala chaat had butter in it. It had green chana which was boiled and then sautéed in butter with onions, tomatoes and chaat masala... Lime juice and coriander leaves was sprinkled before serving and it was served in disposable eco friendly bowl with a thick paper cutting used as spoon...
Ingredients
1 cup Sprouted Moong
1 cup Corn
1 Onion finely chopped
1 Tomato chopped
1 small size Cucumber chopped
2 Green Chillies chopped
1/2 tbsp Raw Mango finely chopped
1/2 tbsp Nutralite / Butter
1/2 tsp roasted Cumin seed powder
Chat Masala to taste
Black Salt to taste
1 tsp Lime juice
Few Coriander leaves chopped

Method
Take a pan, add butter, add onion and chillies. Sauté it for 2 minutes. Add the tomatoes, sauté it for another 3 minutes. Add the sprouted moong and corns. Sauté it for 5 minutes stirring it continuously. Add the cucumber, raw mango, roasted cumin powder.  Stir it and let it cook for 2 minutes. Add the chat masala and black salt and stir it. Add lime juice and coriander leaves before serving.

Egg and Prawn Fried Rice served with Sweet and Sour Prawns

Egg and Prawn Fried Rice served with Sweet and Sour Prawns

For making Fried Prawns
Ingredients
2 cups medium shelled Prawns
1/2 cup Corn starch
1 Egg
1 tbsp Garlic minced
1/4 tsp Chilli minced
Salt to taste
1/4 tsp Pepper powder
Oil for frying

Method
Take the Prawns in a bowl, mix in all the above ingredients except oil. Mix it well. Heat the wok. Add oil for frying. Heat it. Add the prawns and fry it till light brown, drain the oil and keep it on a absorbent paper.

For the Egg and Prawn Fried Rice
Ingredients
3 cups Rice cooked
1 cup fried Prawns
1 tbsp Garlic minced
1/4 tbsp Ginger minced
1/4 tbsp Chilli minced
1/4 cup Carrot and Capsicum minced
2 tbsp Spring Onion finely chopped
2 Eggs beaten
2 tbsp Soya sauce
1 tbsp Vinegar
Salt to taste
1/2 tsp Pepper powder
2 1/2  tbsp Oil

Method
Take a wok, add 1/2 tbsp oil. Heat it, add the beaten eggs, sprinkle salt. Stir the eggs, make scramble eggs, take it out from the wok and  keep it aside. Add the remaining oil, heat till the smoking point. Add the garlic,ginger and chilli minced. Sauté it for 2 minutes. Add the carrot and capsicum minced. Sauté it for 2 minutes more. Add vinegar, soya sauce, salt and pepper powder. Stir it, Add the rice, keep on stirring for 2 to 3 minutes till the sauce and the rice had incorporated well. Add the fried prawns, eggs and spring onions before serving.

Sweet and Sour Prawns
Ingredients
1 cup Fried Prawns
1 cup Pineapple cubed
1 tbsp Garlic Minced
1/2 tsp Chilli minced
1 tsp Ginger minced
1 tbsp Spring Onions finely chopped
Salt to taste
1/4 tsp Pepper powder
1 tbsp Vinegar
1 tbsp Soya sauce
1 tbsp Hot Basil Stir-Fry Sauce (optional)
1 tbsp Honey
2 tbsp Corn Starch
1 tbsp Roasted Seseam seeds
2 tbsp Sesame seed Oil

Method
Take a bowl, add the corn starch, vinegar, soya sauce, basil sauce, honey,pepper, salt and 1 cup water. Mix the sauce and keep it aside. Take a pan, add the oil. Heat it.Add the Garlic, Ginger and chilli minced, sauté it for 2 minutes. Add the pineapple and the prawns, saute it for 2 minutes more. Add the sauce mix. Stir it. Let it simmer  on a full flame till the gravy thickens a bit. Sprinkle spring onions and roasted sesame seeds. Serve it hot.

Piach Pata Aloo Begun diye Chingri Mach (Spring Onion with Potatoes Brinjal and Prawns)

Piach Pata Aloo Begun diye Chingri Mach
(Spring Onion with Potatoes Brinjal and Prawns)
Ingredients
1 small bowl of Medium size Chingri (Prawns)
1 bunch of Spring Onions cut into 1 inch size
2 Potatoes cut into medium size cubes
1 big Brinjal cut into medium size cubes
1 small size Tomato chopped
2 Green chillies slit
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
Salt to taste
1/2 tsp Nigella seeds
1 tbsp Mustard oil

Method
Take a pan, add oil and heat it. Add nigella seeds and chillies. Sauté it for 2 minutes, add the potatoes and stir cook for 3 minutes. Add the brinjals, prawns and the tomato. Stir cook for 3 minutes more. Add the spring onions, tomato, turmeric powder, coriander powder and salt . Stir and cover the pan. Stirring it occasionally on low flame cook till the potatoes and brinjals are cooked. Don't add water while cooking,  it cooks in it's own juices.