Desi Tadka

Palak Paneer

~ Huma ~ 26 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Do you eat non vegetarian food daily? I am always questioned. To be frank No.We in fact consume more vegetables than meat.Though many a times it is incorporated with meat .  I don’t know why people think that if you are meat eater, you cannot like vegetables. 

But when I look back at my blog, I am shocked to see more non vegetarian recipes. So in all nobody’s at fault but me giving the impression of being a  hardcore nonvegie.

So, today I am trying to change that with one of my favourite recipes Palak Paneer. Though K does’nt like paneer. He doesn’t understand the taste of paneer. Well there are many things, I don’t understand too like eating Quails. Well this is my answer to his not liking paneer.

So now to the recipe.

Serves: 2
Ingredients

I
2  bunch spinach leaves
1/2 tsp oil
1 tbsp chopped onion

II
For the masala
5 garlic cloves
1 inch ginger
3  green chillies
1 tbsp curd
1/8 tsp cumin powder

III
100 gm paneer/cottage cheese cubed
1 tbsp chopped onion
1tbsp pure ghee
3 tbsp oil
salt to taste

Method

  1. Prepare the spinach puree: Heat oil. Add in onion.When translucent, add in spinach leaves. Cook for few seconds.It will change color, wilt & release water. Remove from flame. Cool & puree.
  2. For the masala: Grind into paste all the ingredients no II
  3. Heat oil in a pan. When hot, add in chopped onion & cook till pinkish in color. Add in the grounded masala paste. Fry for few minutes till oil starts showing.
  4. Add in the spinach puree. Add salt.
  5. Prepare the paneer: Shallow fry the cubed paneer in the ghee till light brown. Add it to the spinach gravy. Cook together till desired consistency.
  6. Serve hot with Roti or Parathas.

Zunka Bhakar/ Besan

~ Huma ~ 17 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
Zunka, or Besan. Different names of the same dish.  Eaten with paratha & three different sides, this rustic dish is delicious and wholesome to eat.
Zunka, or Besan.
After getting married, a newly wed girl has to visit her mother’s place.Called a Pag phera rasm. My journey to my hometown  in Gujarat  from my in laws place  in Maharashtra  is nearly 14 hours by train. We were given a pandora box for our journey. At lunch time I opened the pandora box. One box had Methi Keema & another box has something yellow stuff which had onions, tomato, green chilly, tumeric accompanied with plain paratha’s, onion and green chilly. Methi Keema was understandable but what was the other stuff. I just looked at  K. He said with a smile it is Zunka Bhakar/ Besan My Husband being a greatest food buff  explained to me this dish and the accompaniments.Its is special Marathi dish. Mostly eaten with Jowar Roti  with palm crushed small onions , fried green chilly  & raw mango.  But why was this  given to us for lunch?
Reason, this food can be preserved for 2 days in normal temperature. Another Very good reason. My husband is a complete gaurani ( he tells me gaurani means Complete Desi Indian guy) loves this.

Bhuni Hui Mung Ki Daal / Daal Fry

~ Huma ~ 20 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
I love full meals.

 And a meal is never complete without daal.

 But what happens when the dal takes center stage.

Side tracking the veggies & some times the non veg too..

Hmmm!!! It mostly happens in my house.

 And What about you?? Do share………..

Print Friendly and PDF
Recipe Serves 2 -3 people

Ingredients:
I
1 cup Mung Daal (without skin) soaked for an hour
2 cups water ( Depends on the type of daal you are using)

II
3 tbsp oil
1 medium sized onion chopped
1 tomato chopped
1 1/2 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chilly powder (Adjust acc to your taste)
1 tsp Thecha
1 1/2 tsp salt

III
1 green chilly
1 tbsp chopped coriander

Method:

  1. Heat oil in a pan. When hot add in chopped onions & cook till pale.
  2. Add in turmeric powder & stir well
  3. Now add ginger garlic paste & cook for a minute till smell (of ginger garlic paste) subsides
  4. Add in Thecha. Stir.
  5. Now goes in red chilly powder & salt.
  6. Mix in chopped tomatoes
  7. Cover & cook till tomatoes are mushy.
  8. Next goes in Dal. Stir
  9. Now add in chopped coriander
  10. Add water. Cover & cook till dal is cooked ( Press a piece of daal, if it gets crushed between fingers it is done). 
  11. Garnish with coriander & green chillies & serve hot with parathas,rotis or rice.
 

Roti Ka Chuda

~ Huma ~ 7 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
TRY NOT TO WASTE FOOD.
 Cook only the amount of food you can consume.

Recycle the food by creating new recipes.

Roti ka Chuda is one of the recycled recipes. This is the one of the savory version for the leftover roti.

 

Start your day with a healthy savory breakfast. Or consume it as a light snack any time of the day.

 
 

Print Friendly and PDF

Serves: 2 

I
2 roti or tortilla ( Day old much better as we need to crumble it into very small pieces)
2 tbsp water for sprinkling on Roti
 
II
1 tbsp oil
1/4 tsp cumin
1 small green chilly cut into 3 pc
2 -3 curry leaves
1 small onion or 2 tbsp chopped onion
2 pinches of turmeric powder
1 pinch of red chilly powder
Salt to taste
1 tsp chopped coriander
 
Method:
1.     Crumble the roti into small pieces. Smaller the better
2.     Sprinkle little water so the roti becomes moist.
3.     Heat oil in a pan.
4.     Now add in cumin, curry leaves & green chilly
5.     Add in chopped onion & fry till onion becomes soft.
6.     Now add turmeric powder, red chilly powder & salt. Stir.
7.     Add in the moist crumbled roti & coriander.
8.     Stir till  all the masala has coated on a roti approximately a minute and it is a little bit dry
9.     Serve hot or on normal temperature
10.Njoy.