Shevga Palebhaji - Drumsticks Leaves Stir Fry

 

I try to include some leafy greens or the other at least 3 times a week. During winter, I just use frozen collard greens, turnip greens or spinach. But now it's spring turning into summer. Farmers markets and Indian stores bring in some exotic leafy greens. This is the best time to eat fresh greens.

Shevgyachi Paaleybhaji


Ingredients
1 bunch tender drumsticks greens, rinsed, roughly chopped
1/4 cup yellow moong daal, soaked for 2 hours
salt to taste

Tempering
1 tsp oil
1 shallot or small onion, finely chopped
4-5 garlic cloves, peeled and chopped or slivered
A pinch of turmeric powder
2 red chilies
2 green chilies

Garnish
1/4 cup freshly scraped coconut

Method
1. Chop drumsticks leaves and stems - if they are tender. Chop the onion.

2. Heat oil in a saucepan. Sauté garlic and pinch of turmeric till garlic changes its colors. Add chilies and shallot. Sauté till onion is soft.
3. Add drained moong daal. Sauté for 5 minutes.
4. Add chopped drumstick leaves. Sprinkle some water. Mix.
5. Cover with a lid. Pour water on the lid.
6. Let it cook till soft.
7. Add salt to taste and coconut.

Note -
1. This bhaji needs more coconut than usual.
2. Use more or less chilies per personal preference.

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Shevgyache Daangar - Drumsticks Leaves Fritters

 

 

Drumsticks leaves and flowers are devoured in Malvani/Konkani cuisine. When I got these precious leaves at our local Indian stores, I knew right away that I would make bhaaji and daangars.

 

Shevgyachya Paananche Daangar

Drumsticks leaves fritters

Ingredients

1/2 cup drumsticks leaves, roughly chopped

1/2 cup chickpea flour

2 tbsp. rice flour

1 shallot, finely chopped

1 tsp ginger-garlic paste

1 green chili, minced

salt to taste

1/2 tsp turmeric powder

1/4 tsp asafetida

1/2 tsp chili powder

 

Oil for shallow frying

 

Method

1. Mix chopped leaves, chili and shallot.

2. Add flours, salt and dry spices. Mix.

3. Add ginger-garlic paste.

4. Add water as needed to make a thick batter.

5. Heat tawa. Pat small ball of dough. Drizzle oil as needed.

6. Flip and let it brown on both sides.

 

Note -

1. This is served as a side dish with daily meal.

2. Omit green chili if you don't care for biting into chili pieces.

 

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Pumpkin Leaves Daal

 

 

This month, I will try my best to show case some unusual veggies. Let's see if my farmers market, Indian stores and my enthusiasm keep up with this pledge!

 

Today's recipe is Pumpkin Leaves daal. Pumpkin leaves and stems are very much edible and they go well with this Konkani masala. There are two ways you can make this daal. You may choose to temper it with garlic cloves or you may use tirphal/teppal. But please be mutually exclusive about it. Do not use both as the flavors will counter balance each other.

 

Pumpkin Leaves Daal

Ingredients

1 bunch Pumpkin leaves

1/2 cup toor daal

1/2 tsp turmeric powder

salt to taste

 

Soak in 1/4 cup warm water

6-7 tirphal/teppal

 

Grind to a coarse paste

1/2 cup coconut

1 tbsp. coriander seeds, roasted

5-6 black peppercorns

5 byadgi chilies

1 tsp tamarind pulp

 

Garnish

Few drops of coconut oil

 

Method

1. Shred pumpkin leaves roughly. If the stems are tender, cut it into about 2" pieces. Remove any fibers that are attached to the stem, by cutting a little opening and peeling off the fiber - the way you would do for drumsticks.

2. Pressure cook daal with turmeric powder and adequate water as well as pumpkin leaves and stems.

3. Mash daal lightly after cooking.

4. In a saucepot, add cooked daal and cooked pumpkin leaves and stems.

5. Roast coriander seeds, black pepper corns and byadgi chilies. Grind to a coarse paste with coconut and tamarind. Add water as required for grinding.

6. Pour the masala paste with water into the curry.

7. Add salt and teppal with water. Bring to boil.

8. Drizzle few drops of coconut oil as the curry is boiling.

9. Serve with plain rice.

 

Note-

1. Generally tirphal or teppals are given a little pounding before soaking. Make sure that the berries are not totally crushed or powdered.

2. Do remove the black seeds in teppals.

3. Teppals are added to enhance the flavor. They are not meant to be eaten.

4. Variation - Instead of teppals, heat coconut oil and fry garlic pieces and drizzle over the curry.

 

 

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GYO - Methichi Dushmi

 

 

 

Dushmi is a Maharashtrian flatbread. My grandmother used to make several different dushmies like rajgiryachi dushmi, jwarichi dushmi, bajrichi dushmi, and of course, methichi dushmi. Each dushmi has some different ingredients which make them unique in taste from the rest, but the common factor that gives them the name "Dushmi" is that milk is used to knead the dough instead of water. Hopefully, I will cover all the rest of the dushmies as the time permits. But today, let's devour Methichi Dushmi from my homegrown Methi or fenugreek leaves.

Ok, here's what I did -

I just threw some fenugreek seeds in the soil.


Just some sunshine, water and voila!!! My own methi plant was ready to be harvested.
Here it is - Methi Plant 2008.
I am a very amateur gardener. I do not yet have a vegetable patch (in the soil) in my backyard. Somehow, I am really intimidated. I do only container gardening. Sometime, in future I wish to start digging. Let's plan it for 2009.


Methichi Dushmi - makes 9 flatbreads

मेथीची दशमी 

Fenugreek Leaves Flatbread
Ingredients
1 bunch fenugreek leaves/methi, rinsed, chopped approx 1 1/2 cups
1 1/2 cups cups wheat flour
1 tbsp besan
1 tsp mild chili powder
1/2 tsp turmeric powder
A pinch of ajwain/owa (Optional)
salt to taste
A pinch of sugar
1/2 tbsp oil

Milk to knead the dough - as needed
oil for roasting

Method
1. Mix flours, methi/fenugreek leaves, salt, chili powder , besan, turmeric powder, & owa - if using.

2. Add milk as needed to make the dough. Add 1/2 tbsp oil and knead again. Cover and keep aside for 10 minutes.
3. Make around 9 uniform balls, roll into a thin disc.
4. Shallow fry using few drops of oil till brown spots appear on both sides.

5. Serve hot with plain yogurt (dahi), achar (lonache) or subzi (bhaaji)

Dushmis are kept in an aluminum foil.

Note -
1. More the fenugreek/methi, better is the taste.
2. Use full fat or at least 2% milk for better flavor.
3. Generally, these flatbreads are larger in diameter. I have made them not too large.
4. Dushmi is a singular form. For plural, we say - मेथीच्या दशम्या/ Methichya Dushmya.:-)



This post is my entry for Grow Your Own - hosted at Jugalbandi
GYO event is started by Andrea of Andrea's Recipes.

Parsley Chutney

I am partial to Italian Parsley. I like the flavor but I must admit that I don't care for curly parsley as much. Since I have planted Italian parsley, I thought of sharing this most simple recipe with you all.

Parsley Chutney
Ingredients
1 bunch Italian Parsley
1/2 bunch cilantro (optional)
3-4 cloves garlic
1/2" ginger
1/2 lemon, freshly squeezed
3-4 green chilies
salt to taste
1/4 tsp sugar
1/2 tsp cumin seeds

Method
1. Rinse parsley and cilantro - if using. Chop roughly.
2. Grind all the ingredients adding very little water.

Note-
1. Do not substitute curly leaf parsley.
2. For a different flavor, add a handful of roasted peanuts.


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Kale Daal

 

I like to sneak in some leafy greens in our daily meals. I don't get traditional Indian leafy greens. If I am lucky, sometimes, I get fresh methi or gongura at Indian stores. So I use the American leafy greens.

Kale is very good for health but it's little chewy/rough. But in combination with chard and spinach, it tastes good. I buy this packet of deep greens troika (Kale+Spinach+Chard). It makes a delicious daal soup with rice.

Kale Daal
Daily Daal with Kale
Ingredients
3 cups Kale+Spinach+Chard - roughly chopped
3/4 cup toor daal
1/2 tsp turmeric powder
A pinch of asafoetida

Roast and grind
2 tbsp. fresh coconut
1/2 tbsp. coriander seeds
4-5 byadgi chilies, or per taste
7-8 black peppercorn
1/2 tbsp. tamarind pulp

Tempering
2 tsp oil
4-5 garlic cloves, smashed

Method
1. Pressure cook daal with turmeric powder and asafetida. In a separate container, pressure cooked, roughly chopped leafy greens.

2. Roast the spices and coconut one after the other. Grind to a paste adding tamarind and adequate water.
3. Mash cooked daal and greens lightly. Pour into a saucepan. Add ground masala paste. Adjust water.
4. Bring to boil. Add salt to taste. Let it simmer.
5. In a separate saucepan, heat oil. Add garlic cloves. Fry till they are golden brown. Drizzle tempered oil along with garlic cloves over daal.
6. Cover and switch off gas.
7. Serve with your daily meal or as a soup.

Note -
1. I generally add more leafy greens compared to daal. You may decide your own proportion per personal preference.




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Palakwali Makke Di Roti - Spinach Corn Flatbread

Palakwali Makke di roti, Achar & Vegetable Korma

 

 

 

I love to sneak in vegetables in the traditional dishes. Many times these experiments turn out good enough to share on the blog. As I have mentioned before, I love using Mexican "Masa Harina" - (easily available in any supermarket) - for making our very own Makke Di Roti. I added some spinach to increase its nutritional value.

Palakwali Makke Di Roti
Spinach Corn Tortilla
Ingredients
2 cups Masa Harina (I use Bob's Red Mill brand)
1 cup shredded spinach
1/2 tsp salt or to taste
1 1/2 cups hot water
1 tsp ginger-garlic paste
1/2 tsp cumin seeds - (Optional)

Oil or butter for roasting

Method
1. Mix masa harina with salt, spinach, ginger-garlic paste and cumin seeds if using.
2. Make a well in the middle. Add hot water gingerly.
3. Knead into a soft dough. Cover and set aside for 1 hour.

4. Make 12 - 15 uniform balls.
5. Pat directly on a hot tawa/griddle or keep one ball between two plastic sheets and roll into a flat bread.

6. Cover and let it cook. Drizzle oil or butter.

7. Cook on both sides till brown spots appear.

Note -
1. You can also add 1/2 tsp ajwain/ajmo/owa in this mixure


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Leeli Dungli nu Raitu - Gujarati Spring Onion Salad

Gujarat meets Punjab: Bataka Thepla, Chhole & Leeli Dungli nu raitu

 

Today's recipe is a simple salad of spring onions/scallions. Make sure to minced it nicely since we are using it raw.

 

Leeli Dungli nu Raitu

Scallions Salad

Ingredients

1 spring onion, minced both green and white part

1 firm roma tomato, chopped finely

 

Whisk together

1 cup yogurt

salt to taste

1/2 tsp sugar (or to taste)

1/2 tsp ginger-green chile paste

 

Method

1. Chop vegetables finely.

2. Whisk yogurt with remaining ingredients

3. Add chopped vegetables. Mix well.

4. Serve as an accompaniment with the main meal.

 

Note -

1. Depending on personal preference, adjust sugar.

2. Mince spring onion very finely to avoid big chunks of raw greens.

 

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Tamarind Leaves Chutney

Yesterday, I plucked some more tamarind leaves. Winter will be here soon.  My beloved Tamarind plant will not survive the harsh winter. The perennial plant/tree of India is very much an annual plant in my neck of the woods. Sigh!!

Since I had already blogged about daal, I thought of making a simple chutney to go with Idlies. I didn't add any cilantro to retain that delicate green hue of the tamarind leaves.


Tamarind Leaves Chutney
Ingredients
1/2 cup tender tamarind leaves
1/2 cup freshly scraped coconut
1/2 cup puffed chana daal/Pandharpuri DaaLe
salt to taste
A pinch of sugar
3-4 green chilies
Water as needed for grinding

Method
1. Add all the ingredients in a blender.
2. Grind to a smooth paste.
3. Serve with idlies.

Note -
1. Use more green chilies if you prefer heat.
2. Tamarind leaves had enough tang so I didn't add any souring agent. Adjust per your liking.
3. I didn't add any tempering. But you can always temper the chutney by heating some oil and crackling some mustard seeds, asafetida and red chilies.

Idlis with Tamarind Leaves Chutney

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Tamarind Leaves Daal

Sometimes in life - especially during your impressionable age, you meet someone and their ideology stays with you for the rest of your life. It happened to me when I had gone with my maternal cousins to their paternal aunt's home. I know it sounds little tricky. But if you ponder, your maternal cousins' paternal family is not really your own family. They can be considered a part of extended family if you are in good touch.

I met "Kaku" for the first time. She was an old lady compared to my mom. I was under 10 for sure. I followed her everywhere, especially in and around her kitchen. Her huge house on Maharashtra border was a novelty for me. One day, Kaku said that she would make Matkichi Usal. But I observed something totally different. She washed Matki in the backyard above some soil. Then I observed, she would rinse any grain/beans in the backyard. I was totally intrigued. She had a kitchen sink. Why would she go all the way to the backyard to rinse the daily grains/beans. I asked her so. She replied,"They're seeds of life. However much care I take to rinse, some of them fall down. If they are washed in kitchen sinks, they are wasted in the drain. When I wash it in the backyard, even if they fall, they go to the soil. They would grow. I am not wasting them."

I didn't meet Kaku very often later. She is no more. But that thought stayed with me. Even today, whenever possible, if I come across any seeds, I throw it in the soil. I feel it's better than throwing in the trash can. I live where it snows. So not necessarily every seed turns into huge plants/trees. But they grow. So when I get tamarind, I always throw the seeds in the soil. They give me fresh, tender tamarind leaves for making daal and chutneys.

Today's tamarind leaves daal is inspired by Andhra Pradesh's Gongura Daal. Since I had Andhra's Guntur Chilies, I used them. Please substitute any dry, red chilies you have in your pantry.

I looked up this name and found that it's called Chinta Chiguru Pappu. (Thanks to Sailu's Food)

Chinta Chiguru Pappu
Tamarind Leaves Daal
Ingredients
3/4 cup toor daal, pressure cooked, mashed
1/2 tsp turmeric powder
1/4 tsp asafetida

1 cup tender tamarind leaves, torn from sprigs (I didn't chop them)
salt to taste

Tempering
1 tsp oil
1/ 2 tsp mustard seeds
2 Guntur chilies, whole
4-5 garlic cloves, sliced

Suggested Accompaniment
Plain Rice
Gongura Pickle

Method
1. Pressure cook toor daal adding turmeric powder, asafetida and adequate water.
2. Mash lightly and set aside.
3. Heat oil in a saucepan.
4. Add mustard seeds, chilies and garlic cloves.
5. Sauté till garlic aroma wafts through the kitchen
6. Add tender tamarind leaves.
7. Sauté quickly till they are wilted.
8. Add mashed daal and 1/2 cup water.
9. Add salt and bring to boil.
10. Simmer till the daal thickens a bit.
11. Serve with plain rice and Gongura pickle.

Note -
1. If you like, you can add more water and serve as a soup with broth.






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Methi Chhole

 

Methi Chhole, Cabbage-Red pepper Koshimbeer, chapati with a wedge of lemon

 

I got very fresh Methi at our Indian stores, the other day. I promptly made chora-methi dhokla. But all the methi wasn't used. I had already soaked some garbanzo beans for chhole so I decided to add methi to it. Thus, Methi Chhole recipe was created.

Methi Chhole
Garbanzo Beans with Fenugreek Leaves
Ingredients
1 cup dry Garbanzo beans, soaked overnight
2-3 cloves
1 small piece of cinnamon
5 black peppercorns
1 tsp ginger-garlic paste


1 tbsp. coriander-cumin powder
1 tsp Chhole Masala
1 tsp Kashmiri chili powder or any mild chili powder for color such as Paprika
1 1/2 cup chopped fresh methi/fenugreek leaves
salt to taste

*Grind to paste
3 cloves garlic
1" ginger
1/4 cup cilantro
3 green chilies

Tempering
1/2 tbsp. oil
1/2 tsp cumin seeds
1/2 tsp asafoedia
1/2 tsp turmeric powder
1 bay leaf
*Green Paste
1 cup grated onion
1 cup grated tomato

Garnish
Lemon Wedges

Method
1. Soak garbanzo beans/kabooli chane adding all the whole spices, overnight.
2. Pressure cook the beans along with spices and 1 tsp ginger-garlic paste.
3. Discard spices. Heat oil in a kadhai - preferably an iron one.
4. Add bay leaves and other spices.
5. Add green paste. Saute for 2-3 minutes.
6. Add grated onion. Saute for at least 5 -10 minutes.
7. Add grated tomatoes. Saute this mixture for at least 15 minutes, till the raw smell disappears and tomatoes appear to be cooked. Add garam masala, chili powder and coriander-cumin powder.
8. Add chopped fenugreek leaves. Saute till they are wilted.

9. Now add, cooked garbanzo beans along with cooking liquid. Add 1 cup water. Bring to boil.

10. Add salt. Switch gas to low. Let it simmer for 15 minutes.

11. Let the curry be on dryish side.

12. Serve with chapatti, bhatura or naan.

 

Note -

1. Do not use Kasoori Methi or dried fenugreek leaves for this recipe. It will not taste the same.
2. After cooking, methi wilts and reduces in quantity. If you want a very strong flavor of methi, use more.

 



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Kothimbeer Vadi - 1

 

 Come, let's savor "satvik" kothimbeer vadi today. Well, An authentic Maharashtrian naivedya thali is divided into the items on the left (chutney, salads etc.) & deep fried items (Bhujies, papads etc).  Kothimbeer vadi comes handy if you don't want to deep fry. You can just pan/shallow fry using miniscule amount of oil. But if this thaali is meant for Gods (Naivedya), we - as in my Maharashtrian family - don't use any garlic or onion.

Kothimbeer Vadi - 1 (Without Onion & Garlic)
Savory Cilantro Squares
Ingredients
1 1/2 cup chopped cilantro
1 cup besan/chickpea flour
1 tsp. chili powder
or
1 tsp. ginger-green chili paste
1/2 tsp. turmeric powder
1/4 tsp. asafetida
1/2 tbsp. coriander-cumin powder
2 tbsp. coarsely ground peanuts or cashew powder
salt to taste

Mix
1 tbsp. tamarind pulp
2 tbsp. grated jaggery
1 cup water

Oil for greasing and shallow frying

Method
1. Mix chopped cilantro with besan, nuts powder and spices.
2. Mix tamarind and grated jaggery in water. Make sure that jaggery has dissolved in water completely.
3. Add water to the cilantro mixture.

4. Add a pinch of baking soda.
5. Grease a cooker container. Add the mixture and spread uniformly.

6. Steam for about 20-25 minutes or till it's cooked.
7. Let it come to room temperature.

8. Cut into squares or diamonds.
9. Shallow fry in a hot pan, using oil as needed.
10. Serve as a snack or an accompaniment with a traditional Maharashtrian meal.

Note -
1. If you like your food very spice, add minced green chilies in the batter.

Chora Methi Na Dhokla

 

 

As I have mentioned before, Chora Daal somewhat resembles Urad daal. I have seen it is used only in Gujarati cooking - of course that doesn't mean anything. Indian cuisine is vast and I won't be surprised if I learn that it's indeed used in some other cooking as well. My Gujarati family makes poodas (1 & 2), vadas and dhokla.

This chora na dhokla has an unusual twist. If you are familiar with Gujarati cooking, you would know that there are many unusual combos and burst of flavors in Gujarati vegetarian cooking. Chora  na dhokla also features fresh methi/fenugreek leaves.

It's rather surprising to note that this dhokla does not have any grains like rice. Still it comes out spongy and is this full of complete proteins.

Chora Methi Na Dhokla
Cowpeas Lentils - Fresh Fenugreek Dumplings
Ingredients
Soak
1 cup chora daal for 4 hours
1/2 tsp methi/fenugreek seeds

Grind
Drained daal
2 cloves garlic
1/2" ginger
2 green chilies - use more/less per desired preference
salt to taste

Whisk
1/4 cup sour buttermilk
1 tsp oil
1/2 tsp baking soda

Add in
1 cup roughly chopped fresh fenugreek leaves

Garnish
A sprinkle of freshly ground black pepper
or
A sprinkle of Gujarati Sambhar/Pickle Masala

Oil for greasing dhokla plates or cooker containers

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1 tsp white sesame seeds
2 red chilies

Method
1. Soak chora daal with fenugreek seeds in adequate water for 4 hours.
2. Drain completely. Grind with ginger, garlic, chilies and salt to taste.
3. Pour the ground daal in a container. Add chopped fenugreek leaves.

4. In a separate bowl, whisk buttermilk, oil and baking soda. It will have whisked egg whites consistency.
5. Fold in the ground daal batter. Mix well.

6. Grease dhokla plates or pressure cooker containers.
7. Pour the batter and spread uniformly.
8. Sprinkle black pepper powder or pickle masala.
9. Steam in the pressure cooker without using any pressure/weight.

10. Steam on a high flame for 5 minutes and then on medium-low flame for 15-20 minutes.
11. Let it cool down completely before cutting into squares or diamonds.

12. Heat oil in a separate saucepan. Add spices for tempering. Drizzle tempered oil over dhokla.

Note -
1. Do not soak chora daal more than 4 hours else it will start to stink.
2. When in season, use fresh garlic along with garlic greens while grinding.
3. If you prefer spicier version, add chopped green chilies in the dhokla batter along with fenugreek leaves.



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Deep (Leafy) Greens Stir Fry

I love Costco. I especially love to buy fruit & vegetables (fresh or frozen) in bulk and then I take it as a challenge to finish it. I have noticed that our vegetable consumption has increased quite a bit. Last week I got Organic Deep Greens (1.5 lb. bag!). I had ambitious plans of making power packed smoothie every morning, but it was not meant to be. So I just made a simple stir fry.

When chopped and added to tempering, leafy greens almost cover the entire wok. But when cooked they get wilted and shriveled and the quantity is reduced to fraction. That's the reason mom always advises to add salt only after the greens are cooked. It also retained their vitamins too.

Deep Greens Stir Fry
Ingredients
1.5 lb. Deep Greens, roughly chopped
salt to taste

Tempering
1/2 tbsp. oil
12 cloves garlic, minced
2 red chilies

Method
1. Chop the deep greens roughly. Mince the garlic cloves.
2. Heat oil in a wok. Add chilies and minced garlic. Sauté for a minute.
3. Add chopped greens. Sauté till it's cooked. Generally they are cooked in their own juices. But if you think that they are getting stuck to the bottom, just sprinkle some water.
4. Add salt after greens are cooked.
5. Serve as a side dish with chapatti or bhakri.

Note -
1. I used Earthbound Farm's Organic Deep Greens blend that contained Kale, Spinach and Chard.




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Turnip greens Paratha

I turn any leftover leafy greens subzi into this delicious paratha. I found some leftover "Turnip Greens Paneer" -  which was my take on the good old saag/palak paneer.

Remove any whole spices and crumble the paneer pieces before kneading into the dough.

Turnip Greens Paratha -  15 count

Turnip Greens Flat Bread

Ingredients

2 cups Turnip Greens Paneer

1 1/2 cup wheat flour

1/4 cup flax seed powder

salt to taste

1 tsp oil

 

Oil for shallow frying if needed

Wheat flour as needed for dredging

 

Method

1. Mix all the ingredients except oil for shallow frying.

2. Knead till the dough is elastic and no longer sticks to the fingers. If needed, add more flour.

3. Cover and keep aside for 15 minutes.

4. Roll into 15 uniform balls.

5. Heat tawa or griddle/pan.

6. Using flour for dusting/dredging, roll each ball into a circular disc.

7. Roast on the hot pan, using oil as needed so the brown spots appear on both sides.

8. Continue the process for all the remaining balls.

9. Store the roasted paratha in an Aluminum wrap or clean cotton napkin.

 

Note -

1. Turnip Greens Paneer already has salt in it. But since we are adding flour, more salt is needed.

2. Squish paneer pieces by hand before mixing with wheat flour.

3. Depending on the size of the balls, the count of the parathas may change.

Arugula Pizza

 

Arugula is leafy greens with peppery bite. It also goes by the name "Rocket" due to the unique shape of its leaves. Arugula pizza is baked first and then you add fresh Arugula on top. In my Pizza escapades so far, this is my husband's most favorite pizza.

Arugula Pizza (Makes 1 pizza)

Ingredients

1 readymade pizza crust (See note below)

1 tbsp. readymade oven roasted tomatoes with Italian seasoning

A handful of Arugula

1/4 cup Mozzarella cheese, shredded

 

Garnish(Optional)

Crushed red pepper

 

Method

1. Preheat oven 400F.

2. Place readymade pizza crust on a baking or pizza tray.

3. Spread Oven roasted tomatoes around the crust leaving about 2" border around the circumference of the crust.

4. Sprinkle Mozzarella cheese over.

6. Bake for about 5 minutes or till the cheese is melted.

7. Cut into wedges.

8. Garnish with crushed red pepper if using.

 

Note -

1. I used Whole Foods Brand Whole Wheat Pita for this recipe.

2. I used Costco brand oven roasted tomatoes. It has lots of oil. So try to use only tomatoes, shaking off as much excess oil as possible, before spreading on the crust.

3. You can most certainly make homemade pizza crust.

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Turnip Greens chi Bhaaji

I have heard and read that turnip greens are used and devoured in Kashmir. But I don't remember eating turnip greens in Mumbai. After coming to US, I missed my mom's paalebhaji/leafy greens. So I started looking for the greens at the American supermarkets. The only familiar greens were probably spinach & mustard greens at that time. But slowly & surely, I started using all of the unfamiliar American Leafy greens like collard greens, turnip greens, kale, swiss chard, dandelions. and now all of them have become staples in my kitchen. Today I am sharing, turnip greens chi bhaji - just the way my mom makes any paalebhaji in Mumbai.

Turnip Greens chi Bhaaji

Turnip Greens Stir Fry
Ingredients
1 packet frozen turnip greens with chopped turnips
salt to taste

Tempering
2 tsp oil
4 garlic cloves, chopped
1 medium onion, chopped
2-3 green chilies, slit

Garnish
1 tbsp. freshly scraped coconut

Method
1. Heat oil in a saucepan.
2. Add garlic, onion and chilies.
3. Saute till soft.
4. Add turnip greens without thawing.
5. Cover and let it cook.
6. Add salt to taste and coconut.

Note -
1. You can add a pinch of sugar if you like.
2. You can add turmeric powder if you prefer.

Alu Vadi - Taro Leaves Rolls

 

Although Patrode, AluVadi and Paatra are referred as synonyms, I disagree completely. Yes, they all are taro rolls, however, each of the recipes is different. Let's devour Maharashtrian style ALu VaDi today.

 

ALu VaDi

अळू वडी 

Taro Rolls

Ingredients

18 Taro leaves

 

Mix to a thick paste consistency

2 cups besan/chick pea flour

1/2 tsp asafetida

1 tbsp. grated jaggery

1 tsp turmeric powder

2 tsp tamarind paste

1 tsp chili powder

2 tsp coriander powder

1/2 tsp cumin powder

 

Tempering

2 tbsp. oil

1/2 tsp asafetida

1 tsp sesame seeds

1-2 green chilies, chopped (optional)

 

Garnish

2 tbsp. freshly scraped coconut

Lemon wedges

 

Method

1. Clean, rinse and dry taro leaves.

2. Keep them upside down so the lighter leaves are facing you.

3. Using paring knife, carefully remove thick veins, without tearing the leaves.

4. Mix besan with the remaining ingredients. Add water gingerly to make a thick paste.

5. Spread the paste on the biggest leaf first, leaving 2" border around the leaf. Place smaller leaf on top and spread more paste. Repeat till 6 leaves are used (biggest-smallest).

6. Fold from all the sides to make a roll.

7. Repeat and make 3 such rolls total.

8. Steam in the pressure cooker, without using pressure.

9. Let it cool down. Slice the rolls using a sharp knife.

10. Heat oil in a saucepan. Add the tempering.

11. As they sizzle, add the rolls and sauté till crisp. Alternately, crisp them on a pan and then pour the tempering on top before serving.

12. Garnish with coconut & lemon wedges

 

Note-

1. Use dark colored Taro leaves for this recipe.

2. Do not forget to add tamarind as it prevents the itchiness that Taro leaves impart.

 

 

 

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Kale-Chhole

Kale Chhole

I sometimes combine spinach with chhole to make palak chhole. After trying kale-paneer, I decided to make kale-chhole.


Kale-Chhole
Garbanzo beans with Kale curry
Ingredients
16 oz frozen Kale, thawed, pressure cooked

salt to taste
1 tbsp coriander-cumin powder
1/2 tbsp Punjabi Garam Masala
1/2 tsp chile powder

1 cup dry garbanzo beans, soaked overnight and pressure cooked
1 small piece of cinnamon
2-3 cloves
2-3 black peppercorn

Tempering
2 tbsp oil
2" piece of cinnamon
1/2 tsp cumin seeds
4 cloves
1 1/2 tbsp ginger-garlic paste
1 cup chopped onion
3/4 cup chopped tomatoes

Suggested Accompaniment
Kulcha or Rumali Roti

Method
1. Pressure cook thawed kale, adding adequate water. Let it cool down. Grind to a fine paste. Set aside. In a separate pressure cooker container, pressure cook garbanzo beans adding black peppercorn, cloves and a small piece of cinnamon.
2. Heat oil in a kadai or wok. Add spices. Saute for 1 minute. Add ginger-garlic paste. Saute for 2 minutes. Add onions, saute till it is soft. Now, add tomatoes. Saute till tomatoes are mushy.
3. Add coriander-cumin powder, garam masala and chile powder.
4. Add kale paste, garbanzo beans and salt to taste. Add water if needed but the curry should have thick consistency.
5. Simmer for 15 minutes on low flame.

Note -
1. Discard whole spices - especially cinnamon before serving.


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Shevgyachya Paanancha ZuNka/Pithale

 

Technically speaking, ZuNka and Pithale are not the same. At least in my family, we refer to ZuNka as the drier version of besan/chickpea flour and a vegetable combo where as Pithale has almost semi-set pudding like consistency. Shevgyacha paala or Drumsticks leaves is a rare delicacy. We use it in ZuNka as well as Pithale.

 

Generally, you see this tree in abundance in India. As a result, these leafy greens are not exactly considered exotic. However, at $8 per lb, they are pretty steep here. But then again, the leafy greens don't weigh that much so just a handful would be enough and one doesn't have to buy them by pound.

 

Shevgychya Paanancha ZuNka/Pithale

शेवग्याच्या  पानांचा  झुणका 

Drumsticks leaves with chickpea flour

 Ingredients

1 1/2 cup drumstick leaves, rinsed, chopped

salt to taste

1 cup besan/chickpea flour

1 tsp chili powder

 

Tempering

2 tbsp. oil

1/2 tsp mustard seeds

1/4 tsp asafetida

1/2 tsp turmeric powder

2 tbsp. chopped onion

 

Method

1. Clean and roughly chop the leaves. Set aside.

2. Heat oil in an iron or nonstick kadhai.

3. Add the spices and onion. Sauté for 1 minute.

4. Add chopped leaves. Sauté till onion is soft and leaves appear to be cooked.

5. Now add salt and chili powder.

6. Mix well, Sprinkle besan/chickpea flour. Keep stirring.

7. If needed, add more oil. Keep sautéing

 

Variation -

1. For making pithale, whisk besan with 1 cup water and set aside.

2. Follow the steps till 5 and then add 1/4 cup water.

3. As water comes to boil, add lump free besan-water mixture.

4. Keep on stirring on a low flame till, semi-set yogurt or pudding consistency is achieved.

 

Drumsticks leaves/shevgyachi paane

 

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