Hara Tawa Kebab (Griddle- roasted spinach and gram kebab)

Yes, its another recipe from "Awadhi Cuisine" a Hara Tawa kebab. It a Griddle roasted spinach and gram kebab.It is a soft and healthy kebab good for kids as well. Other vegetarian kebabs in Awadhi cuisine include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.

Adapted from "Oudhyana" from Taj Residency Lucknow

Serve:             4
Preparation time:             1 hour
Soaking time:                  30 minutes

Ingredients

For the Bengal gram paste
Split Bengal gram:                              600 grams
Turmeric powder:                              1/2 teaspoon
Red chilli powder:                              1 teaspoon
Ginger paste:                                      1 tablespoon
Garlic paste:                                       1 tablespoon
Salt to taste

For the kebabs
Oil:                                                     40 ml
Cumin Seed:                                       1 tablespoon
Spinach:                                             150 grams (blanched & pureed)
Dried fenugreek leafs:                         1 teaspoon
Garam masala:                                   2 teaspoon
White pepper:                                    1/2 teaspoon
Corn flour:                                         50 grams
Salt to taste.

Method

1) Soak split bengal gram in water for 15-20 minutes.
2) Put in a cooking pot adding 1 liter water, and cook for 30 minutes or till soft.
3) Combine with turmeric powder, chilli powder, garlic and ginger paste. Sprinkle some water in a pan and cook on medium heat till dry.
4) Cool and grind it to a fine paste. Paste should be really fine.
5) Heat 2 teaspoon oil and crackle cumin seeds. Add spinach puree and cook till oil separates.
6) Add Bengal gram paste and simmer on low heat. Add dried fenugreek leaf powder (kasoori methi) and garam masala powder. Season it.
7) Divide the mixture into kebabs of 75 grams each and coat it with corn flour.
8) Heat 2 teaspoons oil and swallow fry the kebabs till golden brown.
9) Serve hot with cold yogurt dip.

BON APPETIT..

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

Ingredients:

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

Method:

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

BON APPETIT...

Mediterranean Red Lentil Soup

As promised in my earlier post I am here with the Mediterranean Red Lentil Soup. This is a perfect time to share this warming recipe since we are now ready to set in the winter soon. Red lentil soup is a Turkish/ Greek favorite and served in most restaurants. Most households in Mediterranean region consume this soup. This is another simple, yet delicious recipe. Red lentils are a good source of protein, dietary fibre and iron similar to beans. Lentils are great soup material, adding wonderful richness and protein.

Ingredient:
For two serving


Red lentils:                               1/2 cup               
Onion:                                     1/2 medium sized
Carrot:                                    1 small
Tomato or pepper paste:         1 tablespoon (substitute:  1 small tomato)
Garlic:                                     1 small clove
Butter:                                     1/2 tablespoon
Salt to taste
Crushed white pepper
3 cups of water
Lime juice

For the garnish sauce:
Olive oil/ butter:                         1 tablespoon
Paprika Powder:                       1 teaspoon

Lemon wedges

Method:

1) Heat some butter in a saucepan/ pressure cooker. Add garlic, onion and toss for a minute till it sweats. Add tomato or its paste.  Stir it for half a minute.

2) Add the other ingredient like carrot and red lentil. Season it with salt and pepper. Add water and let it cook till soft. In pressure cooker the process is faster.

3) Let it cool and blend it in a food processor. 

4) Adjust the consistency of soup if required. Boil it in the pan again. Add lime juice.

5) Before serving garnish it with the chilli oil. 

6) For the garnish heat some butter in a pan. Once fuming close the flame and add paprika powder. Spoon it over the hot soup. Serve it hot with some lime wedges.

BON APPETIT...

Dal Dhuaan ( Green Moong Lentil Smoked with Clove)

Lentils have been part of the human diet since the Neolithic times, being one of the first crops domesticated in the Near East. Archaeological evidence shows they were eaten 9,500 to 13,000 years ago.
Lentil colours range from yellow to red-orange to green, brown and black, and are sold in many forms, with or without the skins, whole or split. These can be cooked in several styles in various cuisines. This recipe is very special and uncommon because of the smoke flavour which is infused using a live glowing charcoal. Smoke enhances the taste and makes it a more delicate for what I call it "A Delicate Dal".

Ingredient:            

Green Lentil (Moong Dal):                  100gm
Milk:                                                   1/2 Cup
Oil:                                                     1tsp
Cumin Seeds:                                      1/2 tsp
Curry Leaves:                                      1 sprig
Onion:                                                 1 Small (Finely Chopped)
Green Chilli:                                         2 Chopped
Ginger Garlic paste:                              1/2 tablespoon
Turmeric powder:                                 1/4 tsp
Salt to taste
Tomato:                                                1 small ( chopped)
Clarified butter:                                     1 tsp
Clove powder:                                      1/4 tsp
A live Charcoal for smoking.

Method:
1) Soak the green lentil in water for an hour. Cook with 1/4 cup of milk and half cup water till done.
2) Heat some oil, crackle cumin and curry leaves on a low heat for a minute.
3) Add onion and green chilies and fry golden brown. Add ginger garlic paste and cook till raw flavor disappears.
4) Add cooked lentil with turmeric powder and season.
5)Stir, add 1/2 cup water and remaining milk. Add tomato, cover and simmer for 5-7 minute s at high heat.
6) Remove from the heat and put it in a pan. to smoke, place the clove powder and melted clarified butter in a small bowl, put a live glowing charcoal on the butter. Place on the surface of dal for 5 minutes covering the pan.
7) Transfer to a serving bowl and garnish it with cream and coriander leaves.  Serve hot with butter naan.

BON APPETIT..

Dal Bhari (Lentil Stuff Multigrain Paratha)

Again an authentic Indian recipe, paratha stuffed with Lentil. "Dal Bhari " means stuffed with lentil. A super healthy option using lentil and multigrain flours. I got some soaked additional Bengal grams from the last recipe which I thought of using it here. This recipe is best suited for lunch box or picnic basket. Generally  wheat flour is used for this paratha but to make it more healthy and rich in fiber, I am using various grain flour. You can prepare it in advance and can enjoy it anytime of the day like a roll with some pickle or a gravy.

Ingredients:

Wheat flour:           1 cup

Millet flour:             1/2 cup

Chickpea flour:       1/2 cup

Bran flour:              1/4cup

Nigella Seed:          1/4table spoon

Bengal Gram:         1cup (soaked overnight)

Ginger:                  1inch piece

Dry Red chili:        2 medium

Cumin seed:          1/4 table spoon

Garam Masala:      1/4table spoon

Salt to taste

Vegetable Oil

Method

1) Mix all the flour, nigella seed and 1/2tsp salt and make a tight dough using water. 

2) Heat some oil in a pan, crackle cumin seed, whole red chili and finely chopped ginger. Add soaked and drained Bengal gram, stir it for a minute. Add garam masala and salt cook it further for another minute. Add 1/2 cup of water and let the lentil simmer for 5-7 minutes covered. 

3) Take out the cover and toss it on high flame until all the water evaporates and lentil is dry. Turn off the heat and let it cool.

4) Grind the lentil in a mixer to make a powdered stuffing. 

5) Take some dough and roll in a round shape. Put 1spoon full stuffing in the center and try to put all the edge of the sheet together to make a closed pouch. Gently press it and roll again to make a round paratha.

6) Put in on a hot pan and grease it from both side to make a crisp paratha.

7) You are ready with the crisp and spicy paratha to go with any pickle or gravy.

BON APPETIT...

Fara ( Lentil stuffed dumpling poached in water)

Cooking a traditional recipe is always a great fun. It bring the nostalgia of your childhood, family, celebration and lot more. Here I am tweaking the authentic version of the dish which is more complicated and time consuming. Fara's were made specially during Bhai-dooj (a festival for brothers and sister) with the black gram curry. Authentically the Bengal gram paste is stuffed in a rice flour sheet and steamed. In this version I am using wheat and millet flour to stuff the Bengal gram and poaching it in water.

Ingredients:

Wheat flour:           1 1/2 Cups
Millet Flour:           1/2 Cup
Bengal Gram:         1 Cup ( Soaked in water over night)
Ginger garlic paste: 1tsp
Chili paste:              1/2 tsp
Cumin Seed:           1/2tsp
Asafetida:               1 small pinch
Salt to taste
Mustard seed:         1/2tsp
Curry leaves:           10-15 leaves
Whole dry red chili: 2 pieces
Mustard oil:             1tsp

Method:
1) Grind the soaked Bengal Gram after draining the water to a medium fine paste. Add ginger, garlic and chili paste. Add Cumin seed, asafetida and salt. Mix well and keep it aside.
2) Make a dough with wheat and millet flour. Please note millet make the flour soft. You can use 100% wheat flour also in case your the not sure about handling a soft dough.
3) Boil water in a big tumbler.
4) Take some part of  the dough and roll it to a medium thick round sheet of 12 cm diameter. Put the Lentil paste in the center and fold it in half. Close the end by pressing and rolling it inside to make a sealed pouch.
5) Slowly slide it into the boiling water. Repeat the process to make another dumpling and drop it into the water again. Once the dumpling are cooked it will become lighter in weight and start floating on the surface of the water.
6) It will take 4-5 minutes for each dumpling to be cooked. Take it out carefully and keep aside to dry.
7) Once dry cut it horizontally. You can see the lentil is hard inside.
8) Heat some oil in the pan. Once the oil is smoking add mustard seed, red chili and curry leaves. After the mustard seed start spluttering add the cut fara's gently and toss. Fara's should be brown from all side.
9) Garnish it with some fresh coriander and serve it hot with any chutney or dip.

BON APPETIT...