PiyajKoli

PiyajKoli
Piyajkoli in Bengali,  are the stem of the Onion buds, it  is a winter veggie and a delicacy of Bengal. It is very surprising that Onions are grown in Maharashtra, but these onion buds are not known and seen much in the markets of Mumbai. It is one of my most favorite vegetable and I wait for it eagerly. Very simple to cook and extremely delectable.

I am sharing  2 very easy recipes with Piyajkoli / Onion buds.   

Piyajkoli Bhaja / Stem of the Onion Buds stirred fried with potatoes...
Ingredients
2 bunch of Onion buds cut into 1 inch size pieces
2 Potatoes, peeled and cut into long stripes
2 Green chillies slit
1/4 tsp Nigella seeds / Kalonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method:
Take a wok and heat oil to smoking point and add green chilli and nigella seeds. Let it crackle. Add the potatoes. Saute it for a minute. Sprinkle some salt, stir fry and cook potatoes until they are half done. Add the stem of onion buds, turmeric powder.
Stir occasionally in between and cook on medium high flame till done. Serve with hot dal and rice.

P.S. Small size Prawns can be added to the stir fry...

Aloo ar Piyajkoli Diye Macher Jhol / Fish gravy cooked with Potatoes and Onion buds Stem....

For Marinating and frying the Fish
Ingredients
6 pieces of any Fish like Tangra (Cat Fish) or Rani (Red Mullets) or Barramundi (Bhetki) or any medium size fish...
1/2 tsp Turmeric powder
Salt to taste
Mustard Oil to fry the fish

Method
Marinate the fish with salt and turmeric powder and keep it for 15 minutes. Heat oil in a wok. Fry the fish till brown on both the sides.

For the Gravy
Ingredients
Fried Fish
2 Big size Potatoes cut into wedges
1 Bunch bunch of Onion buds cut into 1 inch size pieces
1 large Tomato sliced
2 Green Chillies slit
2 Green Chillies paste
1 tsp Ginger paste
1/2 tsp Panch Phoran
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method
Heat mustard oil in a pan till smoking hot. Add the Panch Phoran and the slit green chillies, let the Panch Phoran crackle. Add the potatoes, saute and cook for 2 minutes, add the tomato, ginger, chilli paste, salt and turmeric powder. Stir and cook for 3 minutes on medium high flame. Add 2 cups of water, half cook the potatoes. Add the stem of the onion buds. Cover and let it simmer till the potatoes are almost done. Add the fish.. Cover and cook on medium heat till the fish is done and the potatoes are cooked. Serve with hot rice.

P.S. Brinjals can also be added to the gravy if wanted..

Spinach, Carrot and Cheese Roulade

Spinach, Carrot and Cheese Roulade
For the Filling
Ingredients
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp  Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded

Method
In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.

For the Spinach Roulade
Ingredients
4 cups Spinach chopped, blanched and water squeezed out

4 Garlic cloves Minced 
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter

Method
Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius  degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.

To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.

Tiranga Barfi (Green Pea,Carrot Mava Barfi)

Happy Republic Day to all.....
Tiranga Barfi (Green Pea,Carrot Mava Barfi)
Ingredients
750 grams Mawa
750 grams Cottage cheese  (Paneer )
11/2 cups Condensed milk
2 cup Green Peas puree
2 cup Carrot puree
3/4 tsp Cardomom powder
3 Pinches of Salt
Sprinkle of  Pistachio powder and few Almond flakes for garnishing
Ghee for greasing

Method
Take a plate and make crumbs of mawa and paneer. Divide the mava, paneer, condensed milk, cardomom powder and salt into 3 parts.  Take a heavy bottom pan add  the green pea puree, stirring occasionally reduce the water content in the puree, Add  mawa and paneer and stirring it  continuously cook it for 10 minutes till the liquid in it dries up a bit. Add the condensed milk, salt and cardomom powder, stir and cook on low flame till the mixture forms almost like a dough. Take it out and spread the mixture on a greased plate while it is hot. Take the another  pan, add only the mava and paneer, salt, condensed milk and cardomom powder, repeat the process. After the middle layer is done, take a pan and repeat the same with carrot puree. Take it out and spread the mixture on the white mixture.  Sprinkle with pistachios powder and almond flakes. Let it sit in the fridge for 6 hours till it sets. Cut into pieces and serve.

Karahi Gosht

Karahi Gosht
Ingredients
1/2 kg Mutton
2 Onions sliced
1 medium size Tomatoes chopped
2 medium sized Tomatoes chopped to make puree.
1 tsp Green chillies paste
1 tsp Garlic cloves paste
1 tsp Ginger paste
2 tbsp Karahi Masala powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
½ tsp Red chilli powder
½ tsp Pepper powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped for garnish 1 small pieces Ginger cut into juliennes for garnish

Method
Boil the mutton in a glass of water and keep it aside along with its stock. Grind the chopped tomatoes with half cup mutton stock. Take a wok, a 1 tbsp oil, add the tomato puree and 1 tbsp Karahi Masala and cook it for 4 to 5 minutes. Keep it aside. Heat remaining oil in a wok,  add sliced onions, saute it till brown in colour. Add the chopped tomatoes, when the  tomatoes are tender, add turmeric powder, red chilli powder, garam masala powder, 1 tbsp Karahi masala powder, pepper powder, salt, garlic paste, ginger  and chilli paste. Cook it for 2-3 minutes. Add the mutton, tomato puree and remaining stock. Stir, cover and cook for 15 minutes on low heat.  Garnish with ginger juliennes and chopped coriander leaves. Serve it hot with Naan,  Roti or Paratha and sliced onion.

Karahi Masala powder
Ingredients
2 tbsp Coriander seeds roasted
1 tbsp Cumin seeds roasted
1/2 tbsp Pepper Corns
4 Red Dry Chillies
6 Cloves
1 stick Cinnamon
4 Green Cardomon
1 tbsp Kasuri Methi
1 tsp Turmeric powder

Method
Grind  all the above ingredients in a grinder in to a powder.

Green Sorrel leaves / Ambat Chuka with Makhana

Green Sorrel leaves / Ambat Chuka with  Makhana
Ingredients
1 bunch Green Sorrel leaves chopped
1 Onion chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green Chillies paste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Sugar
Salt to taste
1/2 cup Makhana
1 tbsp Fresh Cream
2 tsp Ghee

Method
Heat 1 tsp ghee in a pan, add chopped onion,  saute it till brown. Add ginger, garlic and chilli paste. Sauté it for few minutes. Add the chopped sorrel leaves. Cook for 2 minutes. Add coriander powder, cumin seeds, chilli powder, garam masala powder, turmeric powder, sugar and salt. Cover and cook for 5 minutes. Add the makhanas and 1 tsp ghee, stir it well and cook it for 2 minutes at low flame. Add the cream and serve hot with Roti, Naan, Paratha.

P.S. If you can't take too much of sour then you can add 1/2 bunch of sorrel leaves and 1 bunch of spinach.