Durga Ashtami/ Navmi Special: Indian Thali

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html

Link for Kala Chana recipe:
http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html

Link for Shahi Kheer recipe:
http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Methi Paratha (Fenugreek leaves Indian bread)

Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.

Ingredients:

Approx. 8 Methi parathas

• Whole wheat flour - 2 cups
• Besan (gram flour) - 2 tbsp
• Fresh methi or Fenugreek  leaves - 2 bunches
• Ginger-garlic paste - 1 tsp
• Yogurt (dahi) - 2 tablespoon
• Cooking oil - 4 tsp

Dry Spices:

• Chaat masala - 2 tsp
• Ajwain - 1/4 teaspoon
• Jeera (Cumin) seeds - 1 tsp
• Green chilies - 2 finely chopped
• Garam Masala Powder - 1/4 tsp
• Salt to taste

Method:

1. Clean methi leaves thoroughly.
2. Finely chop methi leaves and keep aside.
3. In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
4. Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
5. Divide the dough into small balls of suitable size and roll it out.
6. Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.

Serve garma garam Methi paratha with raita (flavored yogurt) on the side.

Makki di roti / Sarson da saag (Corn flat bread with Mustard leaves gravy)

Winter is right around the corner. With the cold climate, comes the warm menu. Makki di roti and Sarson da saag is one of the most famous north Indian [Punjabi] meal. Here I’m sharing the recipe for Sarson ka saag and Makki ki roti.

Ingredients:
For Sarson ka saag: [4 servings]
Sarson ka saag [Mustard leaves] – 4 cups (fresh or frozen)
Palak [Spinach] – 2 cups (fresh or frozen)
Turnip – 1 chopped
Onion -1 cup finely chopped
Tomato-1 cup finely chopped
Fresh Garlic -1/2 tbsp minced
Fresh Ginger -1/2 tbsp minced
Green chilies- 1 tsp finely chopped
Cilantro -1/4 cup finely chopped
Cornmeal – 2 tbsp
Butter or Pure Ghee - 2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder - 1 tsp
Coriander powder – 1 tbsp
Garam masala powder - ½ tsp
Salt as per taste

Method:

• Wash spinach and mustard leaves thoroughly in cold water. Boil the washed spinach, mustard leaves and chopped turnip using very little water or pressures cook it. Gently blend the above vegetables with hand blender and keep aside.
• In a pan, heat 2 tbsp butter or pure ghee. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add chopped tomatoes to the pan and let it sit for further 5 minutes.
• Finally add pureed mustard-spinach-turnip to the above masala and mix well. Now add 1 cup water and cornmeal for thicker consistency and mix well. Boil it for 5 minutes.
• Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
• Mix it all together and sauté it for 8-10 minutes. Garnish with butter or ghee.
• Serve hot with fresh makki di roti.
  

Makki di roti [Corn flat bread]

Ingredients:
For Makki di roti: [4 servings]
Makki ka atta [Cornmeal] - 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry

Method:

• Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
• Divide the dough into 6 equal-sized balls.
• Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
• Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
• Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.

Great News: My recipe is also included in a French Site’s database:
en. petitchef.com

Navratri Special: Singhara paratha with Aloo subzi [Potato curry]

Singhara Paratha with Aloo subzi [Potato curry] 

During fasting, one can only eat certain things. Singhara flour is one of those. Here I'm sharing with you my mom's recipe for making parathas from singhara flour [singhara atta] and simple aloo subzi.

Ingredients:

For making Singhara parathas:

Singhara flour - 1 cup
Potatoes -1 cup [boiled, peeled and mashed]
Green chilies- 1 finely chopped
Cooking oil for shallow frying

Salt as per taste

For making Aloo subzi [potato curry]:

Potatoes - 2 medium (boiled and peeled)
Tomatoes - 1 small (chopped)
Green chilies - 1 (finely chopped)
Red chili powder - 1 tsp
Cumin seeds - 1 tsp
Fresh cilantro - 2 tbsp chopped
Cooking oil - 1tbsp
salt as per taste

Method:

For making singhara paratha:

• In a large bowl, add singhara flour, boiled and mashed potatoes, green chilies, salt. Mix well. Add little water as needed to knead it into a smooth dough. Keep aside for 5 minutes.
• Divide the dough into 6 even parts. Make balls of each part nad very carefully roll them flat into parathas. If it is difficult to roll, try using parchment paper. Place the dough ball  between two sheets of parchment paper and gently roll. Later peel the parchment paper from both sides and shallow fry it on the griddle or frying pan using very little oil on both sides.
• Fry parathas till they trun golden brown on both sides. Parathas are ready to serve.

For making Aloo subzi:

• In a pan, heat 1 tbsp of oil. Add cumin seeds and green chilies to it.
• Saute for 2 minutes. Add chopped tomatoes and cook it for 5 minutes till tomatoes get little soft.
• Add red chili powder. Mix well. Now add 1 cup water to it. Bring it to a boil.
• Add boiled, peeled and chopped potatoes and salt. Also add 1/2 tsp sugar to neutralize the sour taste from tomatoes [optional].
• Cook for 5 more minutes and garnish with fresh chopped cilantro.

Enjoy garma garam parathas with aloo subzi.

More falahari recipes on this blog:
Sabuhana vada

Singhada aloo vada

Sabudana Khichadi

Healthy Brunch: Dal ke Parathe

Healthy Brunch: Dal ke Parathe
Dal ka parathe is perfect for Sunday brunch. It is healthy and flavorful. You can use also leftover dal for this recipe.
Ingredients:
For Dal ke Parathe: [5  servings]
Wheat Flour – 2 cups
Moong dal [Split yellow lentil] – 1 cup
Onion -1 cup chopped finely
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger -1/2 tbsp
Green chilies- 1tsp finely chopped
Cilantro -1/4 cup finely chopped

Dry Spices:Cumin seeds (Jira) – 1 tsp
Fennel seeds (Saunf) – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Salt as per taste
Cooking oil for lightly shallow frying the parathas

Method:

• Wash Moong dal thoroughly. Boil washed moong dal using very little water and some salt or pressure cook it. When it is done, keep aside. For this recipe you can also use leftover dal for the parathas.
• Combine wheat flour, onions, ginger-garlic, green chilies and cilantro. Also add all the dry spices and finally cooked dal. Mix it all and knead well into dough. If necessary add very little water.
• Divide the dough into 10 equal portions and make even balls of it.
• Roll the dough balls into 8 inch diameter circles. Cook the parathas on hot griddle [tava] or a pan using very little oil on both the sides till it turns golden brown. Drain on the paper towel and keep aside.

Enjoy garma garam parathas with raita (yogurt) and achaar (pickle).

Aloo-Palak Paratha (Stuffed Indian bread)

Aloo-Palak Paratha (Stuffed Indian bread)
Aloo – palak paratha is great for brunch, breakfast or anytime meal. Instead of aloo-palak, only palak can be stuffed for different taste. Leftover aloo palak subzi can be used for stuffing. This paratha is a hit for lunch box meal too.

Ingredients:
For Aloo-palak Paratha [8 parathas]
Whole wheat flour – 2 cups
Spinach – 1 bunch fresh or 1 packet frozen
Potatoes – 2 medium sizes
Vegetable oil – 2 tbsp
Cumin seeds – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -  ½ tsp
Coriander powder – 1/ 2 tbsp
Garlic -1/2 tbsp finely chopped
Green chilies- ½ tbsp finely chopped [OPTIONAL]
Asafoetida powder – ¼ tsp
Ajwain – 1 tsp
Water (enough to make dough)
Salt as per taste

Method:

• Combine whole wheat flour, half cumin seeds, ajwain seeds and 1 tbsp vegetable oil.
• Mix together well and add water slowly to make soft dough. Knead well to make it even.
• Keep the dough aside for 10-15 minutes.
• Peel and cut potatoes in small cubes and keep aside. Clean and cut fresh spinach finely or thaw frozen spinach.
• To prepare stuffing, in a pan, heat 1 tbsp of cooking oil and add remaining cumin seeds to it. Let it crackle. Add asafetida powder, garlic, green chilies to it. Cook for a minute. Add cut potatoes and spinach. Mix, cover and cook for 5-7 minutes on medium heat.
• Add red chili powder, coriander powder, turmeric powder to it. When potatoes are fully done, cook it uncovered for 7 more minutes. Take off the flame and let the stuffing cool down. Mash the stuffing and divide it into 8 equal parts.
• Divide the dough into 8 parts.
• Take one part and make a ball of it. And then with the help of rolling pin, roll it and stuff the golf ball size stuffing into the dough. Roll the parathas lightly into 6-7” diameter.
• On the hot griddle, fry parathas one at a time till it becomes golden brown on both the sides. . Repeat the process with the remaining 7 parts of dough.

Serving Suggestions:
Enjoy with fresh yogurt and your favorite pickle anytime of the day.