Makki Ki Roti Bala Style

Anyone from the North India would know the only way to have Sarson Ka Saag is with Makki ki Roti. Every home in Punjab and Haryana will vouch their version of Makki ki Roti is the best. I was privileged to taste Bala’s made roti with her Saag. I think if anyone else had the opportunity they would not be disappointed either.

The most difficult part of making this roti is the mixing of the dough. Unlike, normal roti flour mix which is prepared by adding water to the whole of the flour, Bala mixed small amounts of makki flour with little water. This she would rub with the heel of her hand. She informed me that this way the Makki becomes soft for a better flovour. She mixed (or rubbed) small amounts for only 2-3 rotis at a time. In between cooking the rotis she would mix another lot of dough. She managed to feed 7-8 people with hot fresh rotis! 

Ingredients:

• 250 gms Maize Flour
• 125 gms Wheat Flour
• Water for mixing
• White Butter for spreading on the roti (optional)

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Method:

1. Mix maize and wheat flour with small amount of warm water. As opposed to kneading the flour with fingers you need to rub the flour mix with the heel of the palm. This action not only mixes the flours but makes the Makki grains softer, I have been informed. If one was to make larger quantity you may find it easier to mix and rub the flour in smaller amount at a time.
2. Once the four is mixed take a small amount of dough and roll it in circular roti shape, then heat it first on a tawa (Indian griddle for making rotis - a necessity for making any type of roti, but at a stretch one can use a flat frying pan). The roti is first heated on one side then turned over. As soon as you start to see brownish burnt areas the lift it from the tawa and heat both side on the naked fire.
3. Traditionally one applies white butter on one side of the roti and served hot with Sarson ka saag.

Sarson Bathua Methi and Palak ka Saag (Haryana) - Bala Style

Sarson ka Saag is very popular in North India especially Punjab. However, in Haryana they make Sarson ka Saag with three other greens - Spinach, Fenugreek and Bathua. When I went shopping for the four greens I forgot the names. But I need not have worried as the vendor knew exactly what these would be as it is so common in the region. I was introduced this version by Bala who hails from one of the villages in Gurgaon. She tells me she remembers having it since her childhood, when her grand mother prepared it for the extended family. It was popular then as it is now in her family. Even her mother-in-law concedes Bala’s saag is the best she has had, this must be a first in India as Mother-in-laws rarely praise their daughter-in-laws!

I expect most Indians would have heard of Sarson, Spinach and Fenugreek, but not many would be aware of Bathua (it’s botanical name is Chenopodium album, but some common names in Europe are goosefoot and pigweed). It is often considered a weed, reducing the yield of the main crops dramatically. As Bala’s Grandmother used to say it is God’s gift which comes every year only in the winter, a perfect description of a perennial weed. However, these days it is cultivated in North India for making Saag and raita dishes. It is available only in the winter and such a saag will be relevant for people living in North India as probably it is not available in the other regions of India. If you can get your hands on Bathua, please do try it as it is exceedingly tasty. Bathua can also be used to flavour parathas and making raita.

For this recipe I had to get rather larger quantities as it is difficult to get small bunches in the shops. I could see why Bala’s Grandmother made it for the extended family! It keeps well so you can leave leftovers for another day.

Ingredients:

• 1 Bunch Sarson (Mustard) ka Saag chopped coarsely

  

  Sarson Methi & Bathua

• 1 Bunch Methi (Fenugreek) ka Saag chopped coarsely
• 1 Bunch Palak (Spinach) ka Saag chopped coarsely
• 1 Bunch Bathua (Chenopodium album) ka Saag chopped coarsely
• A Handful of Flour
• 3 Tomatoes 
• 6-8 cloves of Garlic
• 3 inches of Ginger
• 10-15 Fresh Green Chillis (according to your taste)
• 2 ½ tsf Salt to taste
• 1 tsf Chilli Powder
• 4 tbsf Oil
• Ghee for tempering
• 4 cloves of Garlic chopped for tempering

 Method:

1. In a large pan boil the chopped four greens with a cupful of water. Do not add too much water as all four greens leave water when heated. Once it comes to a boil lower heat and let it simmer for at least an hour or when the greens become very soft. Drain excess water but you do need a little.
2. Now coarsely grind it in a blender. Do not liquify!
3. Mix the flour in a cupful of water. Keep it aside.
4. Coarsely grind the tomatoes, garlic, ginger and green chillis in a blender
5. In a pan heat the oil and add the tomato, garlic, ginger and green chilli mix and brown it, till oil separates.
6. Add ground greens and mix well. 
   
7. Add salt, chilli powder and mix well.
8. Bring it to a boil.
9. Add the flour and mix well again. Now just let it cook stirring it from time to time till the Saag become thick and there is no standing water.
10. Heat the ghee in a smaller pan and add the chopped cloves till they are brown.
11. Add the ghee and garlic temper with individual serving rather than in the whole pan! 

Bala made Makki ki Roti to eat the Saag with. You will have to wait for the recipe for Bala’s version of Makki ki Roti, which is one of the finest Makki ki Roti I have had. 

Lamb Pasanda

Pasanda is a Mughlai dish which was prepared for the royal families. Traditionally it was prepared using only the best cuts of Lamb but these days one finds pasanda recipes with Chicken and even Prawns. I remember accompanying my father to the butcher, where my dad would order pasanda meat. The family butcher who knew my dad well for his finickiness would first show the meat cut before preparing. It looked the best, but remember I was only 7-8 years old and every piece which my dad approved would be the best! Once the meat pieces were approved the butcher would then slice the boneless meat into strips about ½ inch steaks and tenderise them first with the sharp end of the cleaver then the back of it. While he was preparing the meat my dad would tell me how delicate the process was, as while the butcher is beating the meat he at no point should cut it through. I think this tale was not only for me, but loud enough so that the butcher could hear it as well, so that he made no mistakes.

I have had pasanda in restaurants and have been disappointed as the meat is in no way tenderised. Here I will give you an old family recipe, hopefully you would like it and notice the difference. For preparation of the steaks I went to a butcher, who knew exactly how to prepare the pasanda meat, just like what I remember from my childhood days!

Pasanda Meat

Ingredients:

• Lamb Pasanda 750 gms (for pasanda we need boneless leg meat which is sliced into ¼ inch thick steaks. These are then flattened and beaten lightly with a meat cleaver, ensuring that the meat is not cut through, one could use the meat tenderising mallet)
• 1 ½ inch Cinnamon
• 10 Green Cardamon
• ½ tsf Peppercorns
• 12 Cloves
• ½ tsf Cumin seeds (Jeera)
• 2 Bay leaves
• Oil 4-5 tbsf
• 5 small Onions grated
• 1 bulb Garlic
• ½ tsf Poppy seeds (khas khas)
• 1 ½  tsf Salt (to taste)
• 2 tsf Chilli powder
• 3 tbsf Yogurt

Method:

Pasanda with all spices

1. Soak the Poppy seeds in small amount of water for 15 minutes.
2. Grind the soaked Poppy seeds, ¼ tsf peppercorn, 1½ tsf salt  and 6 garlic in a paste and then mix it with 3 tbsf of yogurt.
3. Put the pasanda pieces in this marinade and leave it for 4 hours in the fridge.
4. Grate the onions.
5. Coarsely grind cinnamon stick, remaining peppercorns, cardamon and cloves (this is my version of garam masala).
6. In a heavy wok heat the oil. When hot add my version of garam masala, cumin seeds and bay leaves. Let them splutter.
7. Add onions and brown them.
8. Add the pasanda with all marinade and mix well so that the whole yogurt mixes with the browned onions. 
9. Add chilli powder and mix. Fry the meat till slightly brown.
10. Add 100 mls of water, bring it to a boil and lower the heat and let the meat cook for another hour stirring it from time to time. Keep checking the meat for readiness as different meat cuts have different cooking times. May need extra water if meat catches at the bottom. In the end the pasanda should have thick gravy and the meat should be tender almost breaking with a spoon. 

Palak (Spinach) Karhi

When we were young I can only remember having Karhi made with Pakoris. However, as I have travelled and tasted cuisines from other parts of India I realised that one could add many different things in Karhi. Here I have picked a tasty and a healthier option in Palak (Spinach) as the accompaniment.  

The recipe like the Pakori karhi is in two stages. Don't be daunted with this recipe as it is easier than the pakori karhi, a recipe which will be posted later in my blog. One has to half cook the Palak before adding to the karhi.

Ingredients:

• 250 gms of Palak (Spinach) coarsely chopped
• 2 pinches of Asafoetida (Hing)
• 2 Whole dried red Chillis each broken into two
• ½ tsf Cumin seeds
• 400 gms Yogurt (for that tangy flavour to your karhi, keep the yogurt in a warm place for 4-6 hours when it becomes sour)
• 1/4 cup of Gram Flower (Besan)
• 1 Chilli powder
• 1 Turmeric (Haldi)
• 1 ½ tsf Salt
• 1 tbsf Oil

For Tempering (Optional)

• 2 tsf of Ghee 
• Pinch of Asafoetida (Hing)
• ½ tsf Cumin seeds
• ¼ tsf Chilli powder

Method:

1. Make a mix of Gram flour Yogurt and 300mls of water. One can do it in a blender. Keep aside.
2. Heat the oil in a wok, when hot add asafoetida, cumin seeds and whole red chillis. Within a couple of minutes the chillis will brown and cumin seeds will turn dark brown.
3. Add the chopped palak, cover and cook for 1-2 mins till the contents wilts and then uncover the wok to let the water evaporate and spinach becomes dry.
4. Add the gram flour and yogurt mix. Keep stirring so that yogurt doesn’t become lumpy.
5. Add chilli powder, salt and turmeric and keep stirring.
6. Once the karhi starts to boil reduce the heat and let it cook till the gravy becomes slightly thick and right consistency.

Tempering:

1. Heat the ghee in a small pan.
2. When ghee is hot add asafoetida, cumin seeds and red chilli powder. Within a few minutes the cumin seeds will turn brown.

We generally add the ghee temper when serving rather than adding it to the whole Karhi. 

Karhi goes well with both rotis and rice.

Dill (Suva) Aloo Sabzi

Dill or Suva as it is known in India is a seasonal green grown in the heart of India. Though it is not as popular a green as Fenugreek, Spinach or Coriander, it is however, as tasty an additive which can be added to various vegetables and dals. It is more popular in Bihar and UP.

This is one vegetable which can be prepared  very quickly. Good one to add on to the main dishes when someone comes unexpectedly. That doesn't mean it is not nice. If your guests haven't had it it before it could be a guessing game and topic of conversation over dinner!

Ingredients:

• 250 gms Potatoes chopped into small pieces
• A bunch of Suva, chopped coarsely
• A pinch of Asafoetida (Hing)
• 3 Whole dried red Chillis
• ¾ tsf Salt to taste
• ½ tsf Turmeric powder (Haldi)
• ½ tsf chilli powder
• 3 tbsf Oil

Method:

1. Heat the oil in a wok over medium heat.
2. Add Asafoetida and red dry chillis and brown till the chillis are dark brown and crisp. We call this step as ‘Chonk’ in hindi.
3. Add the potatoes and cook till they are half cooked.
4. Add the chopped suva and mix well with the potatoes.
5. Add chilli powder and turmeric powder and cover the wok and cook till the the potatoes are done.
6. Uncover the wok and cook to dry the vegetable.

Fish Curry Didi Style

Where ever you go in India, if fish is available easily, then there would a recipe for a fish curry. Each recipe would be slightly different in different areas. My sister has lived in Kolkata but still makes fish curry which would perhaps be more in tune with one prepared in the Old Delhi style. This version of Fish Curry is her style. It is lightly different from the one I have written about in the past but I quite liked it.

In Delhi, one mainly gets river fishes. The common fresh water fishes that are generally available in Delhi are Singhara, Surmai, Sole, Rahu and Betki. The first three are easier to fillet as there is only a single central bone, whereas, Rahu and Betki have many small bones. People who don't mind bones may well find the later fishes tastier. 

In preparing this we bought Surmai, which was filleted and cut into 2-3 inches wide pieces. 

Ingredients:

• 1 Kg Fish cut into small 2-3 inch pieces
• 4 Small onions chopped or grated.
• ½ tsf Fenugreek (Methi) seeds
• 2 tsf Chilli Powder
• 3 tsf Coriander powder
• ½ tsf Turmeric (Haldi) powder
• 1 tsf Salt to taste
• 2 tsf Mango (Amchoor) powder
• 3-4 tbsf Oil for cooking

Method:

1. Heat the oil in a wok. When hot put the Fenugreek seeds.
2. As soon as the fenugreek seeds turn brown (not black) add onions, chilli powder, coriander powder, salt and Turmeric powder. Brown these over medium heat.
3. Add Mango powder and mix well.
4. Add the pieces of fish and lightly fry in the masala.
5. Add 300 mls of water and mix well. Let the fish cook on open wok so the gravy becomes slightly thick as well. However, this preparation requires thin gravy.

Besan Chilla (Spicy Gram Flour Pancake)

I have been in Delhi for a few weeks now and have tasted so many preparations, which were just memories from childhood, not-so-long-ago! In my journey of exploring new and old dishes during my stay in India, I have picked chilla as my first entry. What better dish than chilla - which is like a pancake, both salty and spicy and is eaten for breakfast!

Chillas can be made from moong dal or besan (gram flour). I would imagine that Chilla - like many-a-besan (gram flour) dishes, originates from Rajasthan. However, Moong dal chillas are more popular amongst families in general, as well as on cookery programmes, whereas I can only remember eating besan chillas for weekend breakfast in our house. I don't remember having chillas at anyone else’s homes either…but this may well be, because it is mainly eaten for breakfast and one doesn’t often get invited for breakfast!

Chillas need to be prepared fresh and eaten straight from the pan. It is usually eaten with chutney and I would specifically recommend eating it with green spicy coriander chutney.

  

Ingredients:

• 250 gms Besan
• 1 tsf Ajwain (Carrom seeds)
• 1 ½ tsf Salt
• ½ tsf Chilli powder
• ¼ tsf Turmeric powder
• 1 tsf Garlic paste
• 1 tsf Ginger paste
• Hand full of chopped methi (Kasori)
• 1 medium onion chopped finely
• Oil for shallow frying



Batter Mix



Ingredients mix

Method:

1. Mix all the ingredients except oil with approx 200 mls of water into a batter which should similar consistency to pan cakes batter. Keep aside.
2. Heat a flat frying pan over medium heat. When hot spread some oil and wipe it with a tissue.
3. Now put a ladle full of batter in the middle the frying pan and spread it into a pancake.
4. Put some oil on the pan cake and let it cook it on lower heat till the under surface of the pancake is lightly brown.
5. Now turn over and cook the other surface till that is also lightly brown. You may want to press the pancake with a flat ladle so the whole pancake is heated evenly.
6. Eat it with chutney.