30
Mar 20

Arabi Took/Taro Root Dry (Colocasia Dry)

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

  • Arabi: 200 gm
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Mustard Oil/cooking oil of your choice: for deep frying
  • Chili flex: ½ teaspoon
  • Coriander powder: ¼ teaspoon
  • Chat masala: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon

Preparation:

  1. Prepare spice mix to mix all powder masala, keep aside.
  2. Peel off arabi, keeps aside.

Method:

  1. Deep fry arabi on medium flame until gets golden in color (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
  2. Refry them until golden brown in color and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
  3. Sprinkle prepared spice mix over the fried ararbi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Ingredients
peeled Taro root
Deep fry arabi on medium flame
slightly press the fried arabi
slightly press the fried arabi
Refry them until golden brown
Refry them until golden brown
dry out on the kitchen towel.
Sprinkle prepared spice mix
Sprinkle prepared spice mix
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)

30
Mar 20

Chana dal with Paneer (Split Bengal gram with fresh cheese)

The most awaited day of the week arrived, as always we had planned to have get-together with my extended family on lunch. I was sipping my morning tea and turned over the pages of magazine I read somewhere that the latest version of oxford dictionary included the two Indian words chana and chana dal. At that very moment I planned to prepare the recipe of ‘Chana dal with paneer’.

It is very interesting recipe; you can make easily in no time, above all it is the power house of protein.

Ingredients:

  • Chana dal: 200gm
  • Paneer: 250-300 gm.
  • Turmeric powder: ½ teaspoon
  • Cumin: half teaspoon
  • Cinnamon: 2” stick
  •  Black cardamom: 2 no.
  • Green cardamom: 1 no.
  • Clove: 3-4 no.
  • Black pepper: 10-12 no.
  • Dry red chilly: 2- 3 no.
  • Bay leaf: 2 no.
  • Ginger: 2 inch piece
  • Garam masala powder: half teaspoon
  • Garlic: 2-3 cloves
  • Salt: 2 teaspoon (as per taste).
  • Onion: 1 no. (Small)
  • Tomato: 2-3 no. (Small)
  • Ghee: 3 tablespoon
  • Water: 500 ml

Seasoning:

  1. Ghee:  1 tablespoon
  2. Cumin: ½ teaspoon
  3. Chili powder: 1 teaspoon

Preparation:

  1. Soak dal for 2 hours, keep aside.
  2.  Finely chop onion, tomato, ginger and garlic, keep aside.
  3. Cut paneer into cubes and fry, keep aside.

Method:

  1. Put ghee in pressure cooker; add chili, whole Garam masala and bay leaf fry for few seconds, add chopped ginger, garlic and onion, fry till light brown in color (3-4 minutes).
  2. Add chopped tomatoes; keep frying till ghee separates from side, add soaked dal, turmeric powder and salt.
  3. Fry for about 3-4 minutes, pour water; close the lid, place cooker on maximum heat, bring to full cooking pressure, reduce to low flame and cook for 7-8 minutes. Put off the flame.
  4. Allow cooker to cool and open; add fried paneer and cup of water (if required) put on the flame, when dal is just boiling, put off the flame.
  5. Add Garam masala powder, transfer into serving bowl; add tadaka (seasoning) before serving.

Tadaka (seasoning):

  1. Take fry pan, put ghee; add cumin, when it crackle put off the flame.
  2. Add chili powder and pour over the dal, and cover the lid.
  3. Serve with any meal…
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Ingredients
chopped ingredients
add chili, whole Garam masala and bay leaf
add chopped ginger, garlic and onion
Add chopped tomatoes
add soaked dal
pour water
add turmeric powder and salt.
Allow cooker to cool
fry paneer
add fried paneer
add fried paneer and cup of water
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)

28
Mar 20

Shalazam Bhujia (Turnip dry with green leaf)

It was the day of ‘Farmers and Kids’. The festival featured interactive events around the theme of agriculture and gastronomy. The Hibiya Park in Tokyo was so lively, enthusiastic children of different age group interacting with very knowledgeable and polite farmers.

There was lot to learn for elderly also. There was excitement in the air Professional farmers from Japan gathered to sell fresh produce and serve delicious regional dishes. Among the many attractions and activities we experience that how to operate tractors and other farm machinery. It was perfect for the entire family including small children.

 I bought some 2-3 varieties of fresh vegetables; one of them was turnip with leaf. I prepared the recipe in which I used turnip leaf too. Turnip leaf is edible and highly nutritious and low in calorie.

Ingredients:

  • Shalazam (Turnip): 400gm (tender)
  • Red chili: 3-4no. (As per taste)
  • Coriander: 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Olive oil (cooking oil): 2 tablespoon
  • Clove: 3-4 no.
  • Ajwain (carom): ½ teaspoon
  • Asafoetida: 1 pinch

Preparation:

  1. Peel off Shalazam, chops into slices, Keep aside.
  2. Chop turnip green if you have, keep aside.
  3. Dry roast chili, coriander, cumin and black pepper; grind it to powder, keep aside.

Method:

  1. Take a fry pan. Heat oil on high flame until smoke starts coming; add ajwain and clove. Sputter it for few seconds add pinch of turmeric powder and chopped shalazam, stir properly cook on medium flame till half done.
  2. Add shalazam green; continue to cook couple of minutes, add salt, turmeric powder and prepared powder masala along with asafoetida and continue to cook  till done. Put off the flame.
  3. Transfer the prepared vegetables into serving bowl; it is ready to eat with any meal or as a side dish.
Shalazam Bhujia (Turnip dry with green leaf)
Ingredients
Chop turnip and green
add ajwain and clove
add chopped shalazam
cook on medium flame
Add shalazam green
Add shalazam green
add salt, turmeric powder and prepared powder masala along with asafoetida
continue to cook till done
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)
Shalazam Bhujia (Turnip dry with green leaf)

27
Mar 20

Sarson ka Saag (Mustard Green dry)

The Covid-19 has already vast impact in our life; it is important to eat healthy and avoid junk food.

Keeping this in my mind I stated preparing mustard green in my kitchen more frequently than earlier; it is a powerhouse of nutrients. Mustard green is not only popular in India but it is popular in many countries as Italy, China, Korea, Nepal, Africa, Pakistan Japan, etc.

Living in Japan since 22 months; mustard green “Japanese mustard (Mizuna/ Brassica rapa)” are mild, or less pungent than Indian counterpart, Japanese use mustard green in mostly for stuffing rice ball (onigiri), frozen mustard green are also available in the stores, which is also flavorful.

I prepared this time with sautéing method, which retains the flavors and nutrients much better than boiling.

Ingredients:

  • Sarson ka saag (mustard leaf): 1bunch (200gm)
  • Onion: 1 no. (Small)
  • Garlic: 2-3 flakes
  • Mustard oil: 2 table spoon
  • Salt: half teaspoon (as per taste)
  • Mustard seed: 1 teaspoon
  • Red chili: 1-2 no.
  • Butter: 1 tablespoon

Preparation:

  1. Chop the leaf. Keep aside. (Here I used Japanese mustard green, which is called komatsuna)
  2. Chop onion and garlic into small pieces. Keep aside.
  3. Chop red chili into 2-3 pieces. Keep aside.

Method:

  1. Take a fry pan, put oil and heat, when it smokes add mustard seeds and red chili wait till it sputters; add onion, garlic, stir and fry (keep it stirring otherwise it may burn) fry till it becomes translucent.
  2. Add chopped mustard leaf, stir well and fry for few minutes, after few minutes it will change the          color and starts shrinking; Put half cup of water.
  3. Cook for 10-15 minutes on medium low heat, add salt, and continue to cook till it is done.
  4. Put off the flame, add butter; now, ‘Sarson ka Saag (Mustard Green dry)’ is ready to serve with any type of meal.
Sarson ka Saag (Mustard Green dry)
Ingredients
Chop the leaf
add mustard seeds and red chili
add onion, garlic
Add chopped mustard leaf
it will change the color and starts shrinking
Put half cup of water
Cook for 10-15 minutes on medium low heat
Cook for 10-15 minutes on medium low heat
continue to cook
add butter
ready to serve
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)
Sarson ka Saag (Mustard Green dry)

24
Mar 20

Tamarind chhole (White chickpeas curry)

Due to spread Covid-19 across the country Restaurant say that they are doubling their efforts on cleaning procedures to keep customers safe; that is good, but in my opinion it is safest to cook food at home.

Yesterday I prepared ‘Tamarind chhole’, would like to share with you and promise; you will feel great after eating this. One can use this as chat (with tikki or Samosa), can be served with any meal. Tamarind blended with spices gives truly piquant flavor (chatpata in Hindi, Urdu) to chhole; are cooked in many ways and are the aged old recipe from Punjab. So eat healthy food; avoid junk food…happy stay at home…

Ingredients:

  • Kabuli chana/White chickpeas: 250gm.
  • Chana dal (chick pea lentil): 50 gm.
  • Tamarind: 50 gm.
  • Onion: 1no. (Medium)
  • Red chili powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2 “piece
  • Garlic flakes/ garlic leaf: 4  no.
  • Green chili: 2 no.
  • Bay leaf: 2 no.
  • Salt: 2 teaspoon
  • Mustard oil/any cooking oil: 3-4 tablespoon
  • Mint leaves: 20 gm.
  • Water: 500ml.

Preparation:

  1. Soak Chhole (Kabuli chana/White gram) overnight or at least 6-8 hours.
  2. Chop onion longitudinally, keep aside.
  3. Finely chop garlic and ginger, keep aside.
  4. Slit green chilies, keep aside.
  5. Soak tamarind into hot water for about 10 minutes, extract pulp, and keep aside.

Method:

  1. Boil soaked Kabuli chana and chana dal with bay leaf and water in a pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 18-20 minutes. Allow cooker to cool and open.
  2. Take fry pan (wok) heat oil in it; when it smokes, add slitted chili, garlic and ginger stir fry for a minute.
  3. Add chopped onion and fry on high flame till golden brown (About 4-5 minutes); add chili powder, turmeric powder and salt in it.
  4. Stir fry (keep it stirring otherwise it may burn) add tamarind pulp and half of mint leaves into it; fry for couple of minutes on medium flame,  add boiled chana and dal in it, add water to your requirement (whether you like the gravy thick or watery). Let it come to boil and lower the flame.
  5.  Put off the flame (after 5-10), add Garam masala powder, and transfer into serving bowl.
  6. Garnish with onion,  red bell pepper rings and mint leaves.
Tamarind chhole (White chickpeas curry)
Ingredients
Boil soaked Kabuli chana
Boiled Kabuli chana
add slitted chili
add slitted chili, garlic and ginger
Add chopped onion
fry on high flame till golden brown
add chili powder, turmeric powder and salt
add tamarind pulp
fry for couple of minutes
add boiled chana and dal
add boiled chana and dal
add Garam masala powder
add Garam masala powder
Let it come to boil
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)
Tamarind chhole (White chickpeas curry)