Sarson ka saag

 https://www.cookwithmanali.com/sarson-ka-saag/

To Pressure Cook

• ▢250 grams mustard greens
• ▢250 grams mixed greens like spinach, bathua (chenopodium) I used mix of spinach, turnip and collard greens
• ▢1 medium onion chopped
• ▢5-6 large garlic cloves chopped
• ▢1 inch ginger chopped
• ▢2 green chilies or to taste, chopped
• ▢2 medium tomatoes chopped
• ▢3 inch white radish (mooli) chopped, around 1/2 cup chopped radish
• ▢1/2 teaspoon red chili powder
• ▢1 teaspoon salt or to taste
• ▢1.5 cups water

2 tablespoons maize flour (makki ka atta)

Tempering/Tadka

• ▢2-3 tablespoons ghee
• ▢1/4 teaspoon hing also known as asafetida
• ▢3-4 large garlic cloves chopped
• ▢1 medium onion chopped
• ▢2 dried red chilies
• ▢1/2 teaspoon coriander powder
• ▢1/2 teaspoon garam masala

• Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.
• Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir.
• Pressure cook for 5-6 whistles (in a traditional stove top pressure cooker) on high heat until everything is soft and done.

  If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally. Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.
  
• Open the pressure cooker/instant pot and then use an immersion blender to puree the saag. If you don't have an immersion blender, wait for it cool down a bit and then puree using your regular blender.
  
• Blend to a coarse paste. You may blend it to super fine texture using a high speed blender. I prefer it little coarse.
• Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.
• Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
• For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.
• Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.
• Transfer the tadka/tempering to the saag and mix.
• Serve sarson ka saag with makki roti, sliced onion, jaggery and white butter! 

VIDEO

NOTES

Make it Vegan: use oil in place of ghee.

Make it gluten-free: make sure the hing (asafetida) that you use is gluten-free. Rest of the recipe is gluten-free as it is.

Use a ratio of 2:1 for mustard greens to other greens. 

 

NUTRITION

Calories: 135kcalCarbohydrates: 13gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 19mgSodium: 731mgPotassium: 705mgFiber: 5gSugar: 4gVitamin A: 8020IUVitamin C: 71.1mgCalcium: 149mgIron: 2.8mg

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Silky khaman dhokla

SILKY KHAMAN DHOKLA

 in 20 minutes

Ingredients

1 cup besan (bengal gram flour)

1 1/2 tbsp semolina (rava)
1 1/2 tbsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool) or 1 lemon juice
salt to taste or 1 tsp
1 cup water and keep moving to avoid lumps

Add eno 1 1/2 tsp

2 tbsp oil

1 pinch or turmeric powder

Mix everything and pour the batter to greased pan for 20 minutes

Seasoning

1 tbsp oil

1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2-3 slit green chillies
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish2 tbsp chopped coriander (dhania) and coconut

sugar syrup: 1/2 tbsp sugar+4tbsp water lukewarm

Shahi tukra

SHAHI TUKRA

http://www.vegrecipesofindia.com/shahi-tukra-recipe-shahi-tukda/

Ingredients (american measuring cup used, 1 cup = 250 ml)

• • for rabri:
  •    1 cup milk  full fat whole milk

• 2 to 2.5 tbsp sugar or as required
• 3 tbsp milk powder (optional) 
• ¼ tsp cardamom powder, a pinch of saffron

for sugar syrup:

• ½ cup sugar
• ¼ cup water
•  ¼ tsp cardamom powder 

or pan frying bread:

• 5 to 6 slices of bread (white/brown/whole wheat or milk bread)
• 2 tbsp ghee/clarified butter (1 tbsp for frying each batch of bread, add more if required)

for garnish:

• 12-15 almonds/badam, blanched and sliced
• 10 to 12 pistachios, blanched and sliced

preparing the rabri or sweet creamy thickened milk:

1. in a broad thick bottomed pan or sauce pan or a kadai take 1 cup of full fat whole milk and bring its first boil.
2. then add milk powder (i used nestle brand) . the addition of milk powder reduces the cooking time of rabri. milk powder is not essential and if you don't have then also its fine. just that you will have to simmer the milk for some more minutes.
3. remove the clotted cream/malai which forms on top of the milk and add it back to the milk. also keep on scraping the dried milk from the sides and add them back to the milk.
4. do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
5. keep on simmering, stirring, removing the clotted cream and scraping.
6. switch off when the milk has reduced and become thickened and a consistency to spread
7. add sugar. stir well so that the sugar dissolves.
8.  just add a pinch of crushed saffron and ¼ tsp cardamom powder.
9. it will take about 30-40 min for the milk to thicken on a low flame.

pan frying the bread slices:

1. slice the crusts of the bread. cut them into squares, rectangles or triangles.
2. heat 1 tbsp of ghee in a flat pan, tava or frying pan.
3. place the bread slices and on a low to medium heat toast them.
4. when one side is browned, flip and toast the other side.
5. flip once or twice more to get an even golden color and browning.
6. drain the bread slices on paper towels.
7. add 1 tbsp ghee again and toast the remaining batch. keep all the toasted bread side.

preparing sugar syrup:

1. mix ½ cup of sugar with ¼ cup water in a pan. you can begin with the sugar syrup when you start to toast bread slices.
2. keep the sugar solution on a low heat.
3. the mixture would start to come to a boil.
4. cook till you get a one thread consistency in the sugar syrup.
5. switch off the flame, when one thread consistency is reached, add cardamom powder and stir.
6. in case the syrup cools and crystallizes before you soak the bread in it, then just add about 1 to 1.5 tbsp water and reheat the syrup.

assembling the shahi tukra:

1. now dip the bread slices in the sugar syrup. with the help of a spoon or small tongs, coat the bread slices evenly with the sugar syrup. if this is difficult for you, then just pour the sugar syrup evenly on a neatly arranged bed of bread slices.
2. arrange the sugar syrup soaked bread slices neatly in a serving tray or plate.
3. pour the rabri on the sugar syrup coated bread slices.
4. garnish with sliced blanched almonds and pistachios.
5. serve the rich royal shahi tukra.
6. if not serving, then keep in the fridge. if you plan to add silver foil (chandi ka varak) then place it at the time of serving, whether serving chilled or warm or at room temperature.

1. Note: wait for 2-3 minutes before dipping the bread pieces in the sugar syrup so to avoid softness.
2. I used gulab jamun syrup instead of making sugar syrup. you can boil it to get 1 thread consistency.
3. Rabri needs to cool down before spreading. use it after refrigerating for some time.

Raj kachori

RAJ KACHORI

http://hdbash.in/raj-kachori-chaat-video-recipe-by-bhavna-indian-street-food-recipe/

Ingredients:
For Raj Kachoris - Makes 20 Puris
Sooji (Semolina) - 1 cups
Maida (All Purpose Flour) - 1 tbsps
Salt - per taste
Ghee Melted (Clarified Butter) - 1 tbsp
Oil - for deep frying

For Filling Chaat (for 1 puri)
Prepared Raj Kachori - 1
Boiled Chickpeas(Chole chana) 1 tbsp
Boiled Potato - 2 tbsps, chopped in small pieces, not mashed
Boiled sprouted Whole Green Moong Lentils - 2 tbsps, 
Sweet Chutney or called tamarind chutney- 2 tbsp  
Green Chutney - 2 tbsp, I used a blend of mint, cilantro, green chilies, lemon and salt for this.
Yogurt - 1/4 cup, just nicely beaten with little salt, sugar, cumin powder and Red chili powder
Sev (Namkeen) - 3 tbsps, I used Haldiram's Spicy Aloo Bhujiya
Anardana - 1 tbsp
Chaat Masala - 1/2 tsp to sprinkle
Cilantro and julienne ginger - for garnishing

Dhaba style egg curry

DHABA STYLE EGG CURRY (VERY SPICY)

http://foodsandflavorsbyshilpi.com/egg-curry-recipe-dhaba-style-quick-egg-curry-recipe/

Ingredients

• Oil: 2-3 tbsp,
• Bay leaf / tejpatta: 2,
• Cinnamon stick/ dalchini: 1 stick,
• Small cardamom/ choti elaychi: 1,
  
• Cumin seeds/ Jeera: 1 tsp,
• Paprika powder/ Kashmiri lal mirch powder: 1 tsp,
• Fine chopped onions: ⅔ cup or I medium size,
• Ginger Garlic paste: 1 tbsp,
• Turmeric powder/haldi; ½ tsp,
• Red chilly powder / lal mirch powder: 1 tsp,
• Coriander/ dhania powder: 2 tsp,
• Cumin/ jeera powder: 1 tsp,
• Black pepper/kali mirch powder: ¼ tsp,
• Slit green chilly: 2 (optional),
• Boiled & peeled eggs: 4,
• Dry mango / amchur powder: 1 tsp,
• Garam masala powder: ½ tsp,
• Salt, water

Instructions

1. Boil and peel the eggs.
2. Prick the boiled eggs with toothpick.
3. In a medium hot pan heat oil.
4. Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it.
5. Now add degi mirch/ paprika powder, stir and fine chopped onions.
6. Reduce the heat to medium low and cook onions for almost 10 minutes.
7. In between and salt and saute after every few minutes so onions don’t burn.
8. When onion turns brown add ginger garlic paste and cook everything till raw smell of ginger garlic is gone and onion looses oil.
9. When you can see oil separates out from the onions, add haldi, coriander, red chilly and cumin powder and mix everything well.
10. Add little water so that masala do not burn and mix it nicely.
11. Cook onion and masala till it looses oil again. Now add ground black pepper and slit green chilly, and give a nice stir.
12. Now add boiled egg and cook it with masala for few minutes.
13. Add water according to the consistency of the gravy you like.
14. Increase the heat to medium and boil the gravy for 5-8 minutes.
15. After almost 8 minutes switch off the heat and add garam masala and dry mango powder.
16. Egg curry is ready to serve. Serve it hot with hot seaming rice or soft rumali rotis

Notes

1. It is important to prick the eggs before putting them in oil so that they do not splatter and also some curry sneak inside the eggs and make them more flavorful.
2. If you feel red chilly powder, pepper powder and ginger garlic gives you enough heat feel free to skip green chillies.
3. If you eat at dhabas the curries are always vibrant color to do same I have added paprika powder or Kashmiri lal mirch, if you do not like it feel free to skip it.

Dry fruits dates fudge

Dry fruits dates fudge

http://nishamadhulika.com/927-khajur-and-dry-fruit-barfi-recipe.html

Ingredients 

• date - 1cup
• walnut- 1/4 cup
• cashews- 1/4 cup
• almonds- 1/4 cup
• dry dessicated coconut- 1/4 cup
• pistachio- 2 tbsp
• poppy seeds- 1 tbsp
• nutmeg- 1/2 tbsp
• green cardamom- 3-4
• ghee- 1 tbsp

How to make Khajur and Dry Fruit Barfi

Slit dates and take out the seeds if any and then make small pieces. Same way make pieces of cashews, almonds and walnuts. Pistachios are cut longitudinally and keep aside. Green cardamom and nutmeg are blended and made into a powder.

Heat a pan. and dry roast cashew, almonds and walnuts for 2-3 min. take aside. Now add ghee to the pan. Add poppy seeds. simmer the gas. add the nutmeg and cardamom powder. add dates and then dry fruits. Add coconut and mix everything well.

let it cool off for a while and not much and when endurable to your skin make out rolls of it and wrap it in the foil and keep in the refrigerator for 3-4 hrs. take them out. unwrap it and cut in circular shape. All set to be served as a sweet.