Tuesday, December 11, 2012

Nimona (Green Pea Curry)

The more you will have Lucknowi / Awadhi food the more you will fall in love with their cuisine and style of cooking. The cuisine consist of both vegetarian and non vegetarian dished but has many unique dishes that catered to the richer tastes of the North Indian Royal class. The Cuisine shows strong influences from central Asia, the Middle East and Northern India. A spicy Nimona on a bright sunny winter afternoon is perfect for a lazy lunch.

Serve:       4
Preparation time:            40 Minutes

Green peas pods:         1 kg (whole)
Onion:                         1 medium
Potato:                        1 large
Bay leaf:                      1 leaf
Fenugreek seed:          1 tablespoon
Green chili:                  2
Garlic:                         2 large cloves
Garam masala:            1/2 tablespoon
Cauliflowers:               1 cup floret (optional)
Moong Dal Vari:         1 cup (optional, can get in any Indian food store)


1) Open the pods and reserve all the peas.
2) Reserve one small bowl of peas and make a fine paste of remaining peas in a food processor.
3) Heat some oil in a pan, add bay leaf, green chili and fenugreek seed and let it crackle.
4) Add garlic paste and onion. Cook till onions are soft and brown. Add pea paste, garam masala and fry till it turn greenish brown and oil starts to separate from the mixture.
5) Add all the left vegetables like potato, pea cauliflower, moong dal vari. Toss for few minutes.
6) Add some water and let it simmer for 20 minutes till all the vegetables are soft. Adjust the consistency of gravy.
7) Serve hot with Indian bread or jeera rice.


Tuesday, December 4, 2012

Sagpaita (Urad Dal With Bathua)

Yesterday we spoke about the benefit and preparation of Chenopodium leaves. I am so impressed with it taste that I am going to try yet another famous traditional dish from north India named "Sagpaita/Shakpaita". It is prepared with mixing green leafy vegeatable like Bathua, Methi , Channa bhaji, Spinach, Choulai, Poi or any other variety and Lentil like Urad (Black grams), Moong(Mung beans), Arhar(Yellow pegion peas), Masoor (Red Lentil) or even Channa (Bengal Gram)

Today I am using Black gram and Bathua (chenopodium leave) to make this amazing Sagpaita receip. You can enjoy this with Makee ki roti, Bajre ki roti, or even Missi roti.

Serve:           4

Preparation time:        45 minutes


Urad Dal:                         250 grams
Bathua:                            1/2 Kg
Bay leafs:                         2
Black cardamom:             1 small
Garlic:                              3-4 cloves large
Cumin seed:                     1 teaspoon
Turmeric:                         1 teaspoon
Asafoetida:                      1 pinch
Dry red chili:                    2 large
Salt to taste
Ghee:                              1 tablespoon


1) Pressure cook cleaned Urad dal and bathua with bay leaf, black cardamom, salt, turmeric and asafoetide for 20 minutes or until lentil is cooked.
2) Once cooked and cooker is cooled set is aside.
3) Heat sum oil in a pan and add cumin, whole red chili and finely chopped garlic. Fry till light brown/pink and add cooked lentil mixture.
4) Boil it and adjust the consistency by adding water if required.
5) Serve hot with your favourite Indian bread/roti


Monday, December 3, 2012

Bathua Chokha ( Mashed Chenopodium leaves)

Bathua or Bathuwa though cultivated in some regions, the plant is elsewhere considered a weed. Chenopodium album is extensively cultivated and consumed in Northern India as a food crop and in English texts it may be called by its Hindi name bathua or bathuwa (बथुआ). In India, the plant is popularly called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as Sarso ka saag, soups, curries and in paratha, stuffed breads, especially popular in North India. Bathua chokha is very unique, healthy and less popular recipe of these chenopodium leaves. This recipe is traditionally made with mashed vegetable or greens and mustard oil resemble an Italian pesto, though much thicker in consistency. Much strong flavors are used like raw ginger and raw garlic. A thick and pungent golden mustard oil is called for in this recipe. 

Serve:          4
Preparation time:        20 minutes


Bathua:               500 grams
Garlic:                 2 large cloves (finely chopped)
Ginger:                1 inch (finely chopped)
Green chilli:        2 large
Mustard Oil:       1 tablespoon
Lemon Juice:      2 tablespoon
Salt to taste

1) Clean the bathua leafs and wash properly.
      2) Put it in the khadai and cover it with a plate. Let the leaf soften and cooked in its natural water at medium flame.
      3) Drain the excess water by pressing it in between the feast.
      4) Roughly grind the cooked leafs and add finely chopped garlic, ginger and chilli.
      5) Add raw mustard oil and lemon juice. Mix well.
      6) Serve it hot or cold with hot steam rice.