Thursday, June 4, 2009
Longback P had been to a Swaminarayan temple along with a friend,followed by a lunch feast by the Gujarathi community. They had a second thought about the meal when they were informed that the food had no Onion ,no Garlic and no Potato.However,P lured his friend into it by highlighting their dessert specialities.Li’l did they know then ,that this would be one of their most delicious and lip smacking lunch.As bachelors(then) they cudn’t have asked for anything better.When P narrated this to me,I was amused but not surprised.I knew all and well about Gujarathi/Jain cuisine.Be it the presentation/spice level/variety they are arguably one of the best,my fav too!
When I was in India this time, the very first restaurant I had visited was a restaurant by name “ Rajdhani” in Delhi which served authentic Guju Thali.This was my automatic choice when my BIL asked my preference. I add sugar/jaggery in my everyday cooking,as I prefer li’l bit of sweetness in everything I eat.Guess this is one of the reasons for my love for Guju food,as they always have a sweet and spicy flavor to their food.Tomato forms their base for most of their curries.I tried making Kadu(Pumpkin) Palak(Spinach) ki Roti and Doodhi Palak Kofta curry,ie grated pumpkin crispy koftas in tangy tomato gravy,these are purely Jain food.These are Tarla Dalal’s recipe,however I have tweaked it a li’l to suit my requirement.I have almost all her collections with me and would proudly say that am one of her most ardent fans:-P.
Kadu Palak ki Roti
Preparation Time – 10min
Start to Finish – 25min
Serves – 1 – 2 (Makes abt 5 rotis)
Red Pumpkin(Kaddu) – 1 cup
Spinach – 1 cup(chopped)
Whole wheat flour(Atta) – 1 Cup + l’il more for rolling
Chilli Powder – 1 ½ tsp( increase as per your spice level)
Green Chilli – 1 tsp(minced/crushed)
Oil for cooking
Salt – for taste
1.Heat a tsp of Oil,add the spinach and sauté for 2 mins until cooked.Keep aside.(I used frozen spinach so just cooked it as per package instructions)
2.Mix this along with the rest of the ingredients except oil and knead into a soft dough.Use water if required.Knead well and divide them into small portions
3.Using a rolling pin, roll out them into a circle and cook each rotis on a hot griddle.Apply li’l bit of oil on both sides and cook until golden brown.Serve hot alongwith pickle and curd.
Most times, I have difficulty in getting the right shaped “rotis”.The pic also hasn’t come out very well,wanted to take another one but was so lazy to do so.
Doodhi Paneer Kofta Curry
The original recipe didn't have Paneer in it.
Preparation time – 10min
Start to Finish – 30min
Servings – 6
For the Koftas :
White Pumpkin(Doodhi/lauki) – 1 cup
Red Pumpkin – 1/2cup (This wasn't mentioned in the original recipe,I had some left with me hence added)
Rice Flour – ¾ cup
Green Chilli - 4 (minced/chopped)
Garam Masala – 1 tsp
Cilantro – 1 tbsp
Turmeric Powder – 1/4tsp
Baking Soda – 1 pinch
Oil – for frying
Salt – for taste
For the Gravy:
Tomatoes - 4 (finely chopped,I used Roma tomatoes)
Bay Leaves – 3
Cloves – 4
Peppercorns – 6
Chilli powder – 1 tsp
Coriander Cumin Powder(Dhaniya jeera powder) – 1 tsp
Asafoetida – a pinch
Coconut Milk – ¾ cup
Cream – ¼ cup
Corn flour – 1 tbsp(mixed with 1 tbsp water)
Oil – 2 tbsp
Paneer – 4 tbsp
Sugar – a tbsp
Salt – to taste
Cilantro – for garnishing
For the Koftas – 1. Mix all the ingredients except paneer together.The Pumpkin would have left water so ideally you wouldn’t need more water,however if needed you may add li’l water.
2.Make them into small balls,fill in few pieces of Paneer inside. Deep fry in oil until golden brown.As per the original recipe you may also microwave the balls for 40secs (I din’t try doing this)
For the Gravy:
Tomato Sauce - Grind chopped tomatoes(1 cup)+ ½ Cup Grated White Pumpkin(lauki/doodhi) + Sugar(1 tbsp)+Chilli Powder (1/2 tsp)+1/4 cup water+Salt to taste. Make this into a smooth puree and boil it in a small vessel,along with a bayleaf + 1” cinnamon stick+ 4 cloves+4 peppercorns.When the gravy starts thickening,add a tsp of cornflour mixed with 1 tbsp of water to it.Cook until the mixture resembles a smooth sauce
1.Heat oil in a pan,add bay leaves,cloves and peppercorns.Add chopped tomatoes,chilli powder,coriander cumin powder and asafetida
2.Cook until oil separates.Add tomato sauce(recipe above),coconut milk,cream.The gravy would ideally thicken if it doesn’t add the corn flour mixture.
3.Add the koftas,bring to boil and simmer for sometime.Garnish with cilantro and paneer.Serve hot with Roti.
These Koftas don’t stay soft for long.P took these for lunch and told me that these turned a li’l hard.So its better to be consumed the same day.Few days back i had made Malai Kofta and the koftas din't come out well,besan was used as a binding agent,they started breaking out when i dropped them in oil.I was anticipating similar issue this time too,but luckily rice flour did a fantastic job,the koftas were neat,crisp and tasty too.Guess rice flour should be used for any other koftas too,i shall try the next time.
These are off to Padmajha of “Seduce your tastebuds” who is hosting RCI Jain cuisine originally started by Lakshmi of the Veggie Cuisine.
Chaitra of Aathidhyam has passed on the above mentioned award…thank you so much Chaitra,that’s wonderful of you.
I have been trying few recipes that I had bookmarked,but haven't been capturing the pics,here are three of my fav ones......Tried and Tested:)
1.Mango Pudding by Bong Moms cookbook.
Verdict - The pudding was moist,soft,well baked and delicious.I reduced the sweetness in the pudding,this ended up being the finest pudding i have ever had.Thank you so much for sharing this wonderful recipe.
2.Eggplant Potato Curry in Peanut Tamarind Gravy (without the potatoes) by Usha of Veg Inspirations
Verdict - It was tangy,the aroma of peanuts was excellent.It tasted very well without the potatoes too.
3.Mangalore Buns by SJ
Verdict - It was jes the way I had tasted it while in India.Soft inside,l'il crispy outside.Perfect sweetness and wonderful brown color.
Thanks all for sharing these wonderful recipes.