Home cooking

Zucchini Fry


The zucchini, courgette or baby marrow  is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.

Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange.  At maturity, they can grow to nearly 1 metre (3 feet) in length, but they are normally harvested at about 15–25 cm (6–10 in).

In botany, the zucchini’s fruit is a pepo, a berry (the swollen ovary of the zucchini flower) with a hardened epicarp. In cookery, it is a vegetable, usually cooked and eaten as a savory dish or accompaniment.

Source – wikipedia

Ingredients

(I am using 12 zucchinis approx. in the video recipe, so the ingredients used are proportionately more)

  • 4 to 6 Zucchini
  • ½ tsp ginger garlic paste
  • 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • ½ tp. Cumin powder
  • ½ tsp. coriander powder
  • 3 to 4 tbsp. rice flour
  • 2 tbsp. corn flour
  • Salt to taste
  • Oil for frying

Method

  • Wash and drain the zucchinis.  Trim the head and tail and cut vertically into ¼” thin slices.  If the zucchinis are tender and unblemished the skin can be retained.  Sprinkle 1 tsp. salt and set aside for 10 minutes. Then drain the water which is released from the zucchinis. Mix the ginger garlic paste, chilli powder, cumin and coriander powder, rice flour, corn flour, vinegar and salt (if required because the zucchinis are already salted) and make a thick paste using as much water as required.  Mix the slices with the batter.  A;ternatively you can dip each slice in the batter to coat before frying, in which case more batter will be required.  Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.  Drain on kitchen towel.  Serve immediately when still crisp as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, raw banana, bread fruit, potatoes, yam, mushrooms, etc.

Bhaja Maslar Tarkari


Ingredients

  • 4 to 6 medium brinjals
  • 3 to 4 medium green chillies (slit)
  • 2 to 3 dry red chilies
  • ½ tsp. fenugreek seeds
  • 2 tbsp. ghee
  • 1 cup sour curd
  • 1 tsp. corn flour
  • ½ cup water
  • ½ tsp. salt to taste
  • ½ tsp. sugar
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds

Cut the brinjals into four lengthwise, removing the head and soak in salted water till required.  Heat a vessel and add the ghee, when hot add the red chillies and fenugreek seeds and fry for ½ minute.  Add the brinjals and fry till they change colour and turn brown.  Add salt, sugar and green chillies.  Mix the curd with the corn flour (this helps stabilise the curd and prevents it splitting while cooking).  Add the curd to the brinjals and stir then add the water.  Cover and cook till the brinjals are tender and the gravy is thick.  Roast & powder the mustard and cumin seeds.  I usually roast, powder and store the spices separately so have not shown it in the video.  Add the roasted powder to the cooked brinjals.  Stir well and serve hot with pooris or any Indian bread.

Amla Rice


Ingredients

  • 3 cups cooked rice, cooled or leftover rice
  • 8 to 10 amlas
  • 1 small raw mango (optional)
  • 6 green chillies, slit
  • 1 tbsp. chana dal (split chick peas)
  • 1 tbsp. urad dal (split black gram)
  • 10 to 12 cashewnuts or groundnuts
  • 1 tsp. mustard seeds
  • 2 sprig curry leaves
  • ½ tsp. turmeric powder
  • 2 tbsp. ghee
  • 1 tsp. Salt or to taste

Slit the green chillies and grate the amlas.  Discard the seed.  Heat a pan and add ghee, when hot, add the mustard seeds.  When they crackle, add the channa dal, urad dal, cashewnuts and fry till light golden.  Add the green chillies and curry leaves and saute for a minute.  Add the grated amla and (raw mango if using) and fry for a minute.  Add turmeric powder and salt and stir and mix well.  Cook the mixture on low heat for 5 minutes, mix and check seasoning.  Add the cooked rice, mix well and heat through.    

Baked Potato with Sour Cream and Corn Salad


Ingredients

  • 6 large potatoes
  • 2 to 3 tbsp. Olive oil (or any oil)
  • ¼ tsp. Pepper powder
  • ½ tsp. Salt

Toppings

  • Sour cream
  • Green onions
  • Corn salad

Heat the oven to 220 deg C. Clean and scrub the potatoes well keeping them whole.  Prick lightly with a fork to avoid the potatoes bursting.  Mix the olive oil, pepper and salt and brush the potatoes with the oil.  For softer skins, wrap the potato in silver foil, for crunchier potatoes leave open.  Bake for 50 minutes to 1 ½ hours depending on the size and oven temperature.  To speed up baking  pierce a metal skewer  through the potatoes so that heat is conducted to the centres.  To test if potato is done pierce with a skewer which should go through easily.

Prepare the filling while the potatoes are baking so it is ready to be stuffed into the potatoes when baked.  Cut a slit or a cross on the top of the potatoes and squeeze the sides so the top is pushed open.  Use oven mitts as the potato will be hot. Fluff the flesh of the potato with a fork.  Top with your desired filling.  Spoon sour cream mixed with a little olive oil and garnish with green onions and serve with a generous helping of corn salad or fill with sour cream and/or corn salad.  Makes a delicious meal or starter or a side.

Grilled Chicken Salad


Cold grilled meats are the basis for this salad, be it tandoori chicken, Kastoori kabab, chicken tikka, etc.  The salad is so delicious, I could eat it everyday!  Stuff it into pita bread or chapati or roti, for a tasty and sumptuous sandwich.  Leftover grilled chicken works well for this salad.  I simply love this salad and so will you!! Oh so colorful too……

Ingredients

  • 500 gms. approx. Grilled chicken
  • 1 Large tomato
  • 1 Large onion
  • 2 green chillies
  • ¼ cup coriander leaves

Dressing

  • 3 tbsp. lemon juice
  • 2 tsp. chaat masala
  • ¼ tsp. green cardamom powder
  • 6 tbsp. olive oil or any preferred oil
  • Salt if required

Garnish

  • 2 Tomatoes
  • 1 Lemon
  • 2 tbsp. ginger
  • 2 tbsp. lemon juice

Cool the roasted chicken or use leftover chicken.  Debone (if on the bone) and cut into ¾” chunks.  Refrigerate.  Peel and cut onions in larges dices.  Wash and cut tomatoes into quarters, deseed and cut into ½ “ pieces. Clean and wash chillies and coriander and chop finely.

To make the dressing:  In a bowl, mix lemon juice, chaat masala, cardamom powder and oil and adjust seasoning.

Garnish: Slice or cut lemon into wedges, tomatoes into slices or quarters.  Scrape and cut ginger into juliennes and soak  in the lemon juice.

To serve the salad – Mix the onion and tomatoes in the chicekn, add the chopped coriander leaves and chillies, pour over the dressing and toss well. Garnish with lemon, tomatoes and ginger juliennes and serve chilled.

Mandas Traditional Mangalore Cucumber Cake


The traditional Mangalorean cucumber cake, both steamed and baked versions.  A favorite cake of the south especially mangaloreans relished by young and old. Also called Tavsali or Tausali from the Konkani name for the local cucumber ‘Tousche’. Other names are Thekkare Adde, Thekkare Ghatti.  Using only raw (white) rice make the cucumber cake quite dense and firm but this texture is preferred by many.  I prefer mixing both raw and boiled rice so that the texture is a bit softer. 

Ingredients

  • 2 cups boiled rice (1 cup basmati + 1 cup boiled)
  • 1 coconut
  • 2 cups jaggery
  • 1 large cucumber
  • 6 cardamoms, powdered
  • Salt to taste
  • ½ cup cashewnuts/almonds (optional)

 Method

  1. Wash and soak the rice for 3 to 4 hours.
  2. Grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.
  3. Add the cardamom powder and let it stand for about an hour.
  4. Add the chopped nuts, if desired.
  5. Bake or steam till done.
  6. To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.
  7.  It really depends on the size of container, thicker the mandas more the time.  Having said that, you can initially steam it for 30 minutes straight, after which you may test with toothpick or a knife and if it comes out clean it’s done.  If not steam further and check at 10 to 15 minute intervals.  The centre should be set and not jiggle.  It firms up further upon cooling. 
  8. Baking takes a fairly longer time about 1 to 1 1/2 hours. Baking also renders the mandas a bit hard, hence I prefer steaming.

Naan without yeast


Ingredients

  • 4 cups Maida (all purpose flour)
  • ¼ tsp. soda bicarb
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • 2 ½ tsp. sugar
  • 2 tbsp. yogurt
  • 3 tbsp. milk
  • 5 tsp. oil
  • Garlic butter to garnish
  • 1 tsp. kalonji, optional
  • 2 tsp. melon seeds, optional

Method

  1. Sieve the flour with salt, soda bi-carb and baking powder and mix.
  2. Take a bowl and break the egg into it, add eh sugar, yogurt and milk and whisk. Keep aside.
  3. Make a bay in the flour, pour water about ¾ cup and mix gradually.  hen it comes together as a dough, knead to 5 to 8 minutes. 
  4. Add the egg mixture gradually little at a time and knead till well incorporated. (Do not add all the egg mixture at one time, will make the dough too wet to handle. 
  5. When fully mixed, knead to make a soft but smooth dough. It should not stick to the fingers. 
  6. Cover with a moist cloth and set aside 10 minutes. 
  7. Then add the oil, knead and punch the dough and again cover the moist cloth and keep aside 2 hours to allow the dough to rise.
  8. Divide into 6 to 8 equal portions, make balls and place on a lightly floured surface.
  9. Sprinkle kalonji and melon seeds or any other garnish you will be using,
  10. flatten the balls slightly and keep aside 5 minutes.  Flatten each portion between the palms to make a round disc and then stretch in one side in an elongated oval. 
  11. Preheat oven to 375 deg. F.  Place the naans on a greased baking tray and bake for 10 minutes.
  12. In a tandoor, place the naan on a gaddi (cushioned pad) and stick inside a moderately hot tandoor and bake for 3 minutes.
  13. I have baked them on the stove top on a tawa, till light brown on both sides and then finished cooking the naan directly on the flame. 
  14. Apply garlic butter on the naan as soon as it is removed from heat and serve immediately with Raan, Butter chicken or any Indian veg or non veg gravy.

Egg Frittata with potatoes and sausages


Egg Frittata with potato and sausages

A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!

Ingredients

5 eggs

2 medium onions, chopped

1 Potato, thinly sliced

1 Tomato, chopped

2 green chillies, chopped

¼ tsp turmeric powder (optional)

4 Beef or Chicken Sausages (Frankfurters), thinly sliced

Salt and pepper to taste

1 tbsp. coriander leaves, chopped

1 tbs. ghee

Slice the sausages thinly and fry 2 minutes till the edges turn crisp.

Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.

Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.

On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside. 

To the same pan add chopped onion and green chillie and saute till onion is light brown, add a spoon of ghee if required. Add turmeric and mix.

Add tomatoes and sauté for a minute, add ½ tsp salt and mix. 

Spread the potato slices evenly over the onion tomato mixture.  Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.

Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages.  Cover and cook ten minutes or until the top is opaque and the eggs are cooked.  

If you like the eggs runny, remove as soon as the whites are set. Sprinkle with coriander leaves and serve immediately.

Gulab Jamuns


Gulab Jamun

Quick & easy Gulab Jamuns!

For those watching their sugar consumption, just squeeze out the syrup and enjoy, no guilt feeling there……;)

Ingredients

  • 2 Cups milk powder
  • ½ cup maida (all purpose flour)
  • ½ tsp. soda bicarb
  • ¼ tsp. cardamom powder (optional)
  • 3 tbsp. melted ghee or butter
  • ¼ cup water, or as required
  • Ghee/Oil for frying

Optional for stuffing the gulab Jamuns

  • Few shelled pistas
  • Lump sugar (Khadisakkar/misri)

Syrup

  • 2 cups sugar
  • 4 cups water
  • 6 whole cardamoms, press to open them a little
  • Pinch of Saffron (Kesar)

Method

  1. Dilute the sugar with the water and boil alongwith cardamoms to a watery syrup. I prefer a light syrup.
  2. Boil for 15 to 20 minutes, add the saffron if using.
  3. While the syrup is boiling, mix the milk powder and maida alongwith the soda bicarb and cardamom powder (if using).
  4. Add the melted ghee and mix well.
  5. Knead adding little water at a time into a soft dough.
  6. Roll into 25 to 30 small round balls (they swell on frying and further swell when immersed in the syrup).
  7. You can stuff the gulab jamun with pista or misri with a bit of saffron if desired.
  8. Heat ghee/oil in a kadai for deep frying.
  9. Reduce the flame and fry the balls in batches of 10 or so, on low flame to a golden brown.
  10. If the fire is high the inside of the gulab jamun may remain uncooked.
  11. Remove, add to the syrup and set aside for the syrup to be absorbed. Serve preferably warm.

Mushrooms and Peas Curry


A rich South Indian preparation of Peas and mushrooms.  It’s a breeze if you are going to use frozen peas and canned mushrooms, like I have done. Those who don’t like mushrooms can substitute with eggplant, zucchini, tofu, sweet potatoes. And those who don’t prefer peas, you may substitute with corn.

Mushrooms and Peas Curry

Bataani Kaal Kari

Ingredients

  • 250 gms. mushrooms
  • 250 gms. Green peas
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. fenugreek seeds (optional)
  • 1 tsp. urad dal (black gram dal)
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ½ tsp. chilli powder
  • 1 tsp. coriander powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 1 tbsp. coconut cream powder
  • 1 tbsp. cashewnuts
  • 1 sprig curry leaves
  • ¼ cup coriander leaves, chopped
  • 2 tbsp. oil

Method

  1. If using fresh peas, peel, wash and boil.  Set aside. 
  2. If using fresh mushrooms, rinse under running water and cut into fours or slices or halves if they are small. 
  3. Saute in a tsp of oil on medium for 3 to 4 minutes and set aside.    
  4. I have used canned mushrooms (drained) and frozen peas, so will be cooking both directly.
  5. Heat oil and add the mustard seeds, when they cackle, add the cumin seeds, curry leaves and fenugreek seeds and the urad dal and saute till the dal changes color. 
  6. Add the chopped onion and cook till translucent and light brown. 
  7. Add the ginger garlic paste and fry till liquid evaporates. 
  8. Add red chilli powder, coriander powder, turmeric and salt. 
  9. Add a little water so the spices do not burn and saute for a minute.
  10. Add the chopped tomatoes and saute till fat separates. 
  11. If using canned mushrooms and frozen peas add and mix and add 1 cup hot water for gravy and cook, stirring in between till fat at surfaces. 
  12. Meanwhile dilute the coconut cream in 2 tbsp. water and add to the mushroom peas curry, stir. 
  13. Blend the cashewnuts with a little water to a paste or powder fine and dilute with some water to a paste. 
  14. Add the paste to the curry and simmer 5 minutes. 
  15. If using fresh peas (boiled) and mushrooms (sauteed), add them at this step.  
  16. Add fresh coriander reserving some for garnish. 
  17. Adjust seasoning. 
  18. Remove to a serving bowl and garnish with fresh coriander.
  19. Serve hot with steamed rice or any bread.

Mutton Roce Curry (with coconut mik)


Mutton Roce Curry

My Mother’s recipe from her book Mais Recipes – contains 175 more recipes.

Delicious curry will tempt you to drink the curry and lick your fingers.  Traditionally served with Appams, sannas, panpole, etc.  so you can mop the lip smacking curry and enjoy. Same recipe is used to make Chicken Roce Curry.  Please strictly follow the recipe for perfect results.

Ingredients

  • 1.5 kg. mutton
  • 1 cup thick coconut milk (or 1 can 400ml ready coconut milk)
  • 2 medium potatoes (cubed)
  • 1 onion (sliced), 1 tbsp. oil
  • Salt to taste

Roast (each separately) & grind to a paste with a little tamarind

  • 1.5 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 1 tsp. poppy seeds (optional)
  • 1” pc. cinnamon,
  • 4 cloves
  • 10 kashmiri chillies,
  • 8 pepper corns
  • 6 flakes garlic
  • 1 medium onion
  • 4 tbsp. coconut powder

Method

  1. Clean, remove and cut mutton into medium pieces.  Wash and set aside to drain.
  2. Heat oil and fry the sliced onion till light brown.  Add the mutton pieces and fry till it changes color and the water dries up
  3. Add the light coconut milk (optional) or water & bring to a boil.
  4. Reduce heat and simmer until the mutton is tender.
  5. Add the ground masala paste, water for curry as required and when it starts boiling, reduce heat and simmer for 5 minutes or till fat surfaces.
  6. Then add the potatoes and cook 10 minutes.
  7. When the potatoes are cooked, add the thick coconut milk, stir well and simmer for 5 minutes.
  8. For extra flavour, garnish the mutton curry with one sliced onion fried to a golden brown in 2 tbsp. oil.


Patoleo made in Banana Leaf


I am putting out this post early so that those who don’t have access to turmeric leaves (traditionally used for patoleos/pathoyos/patolis) can use alternatives rather than dampen the spirit of the celebration. True, the delicious flavour and aroma of turmeric leaves will be sacrificed…. I will just imagine the aroma with every bite of the banana leaf patoleos!

Secondly, many skip making patoleos due to time constraints. In that situation, prepare them on the next weekend, freeze them and steam the patoleos on the day required so you can enjoy them freshly steamed.

August 15 (Independence Day in India) happens to coincide with the Assumption of the Virgin Mary (a Holy day of obligation) and Patoleos are a significant item prepared by Goan & Mangalorean catholics on this day. East Indians call it Pan Mori or East Indian leaf cakes. It is also prepared on St, John’s feast (Sao Joao fest) and Konsachem fest (harvest festival). Ediyos, or Pudde steamed in jackfruit leaves were also prepared on August 15, by my mother.

Konkani hindus prepare patoleos on the second Sunday of Sharavan or Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free patoleos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.

If Turmeric leaves are not available in your region, be creative and use any leaves (that can be used for cooking) available near you like banana, fig, bay, maple, teak, corn husks, Okra (Lady finger) leaves, etc. Champa flower leaves are also used for steaming food and enjoy your sweet steamed rice cakes. Be creative and make do with what is available and enjoy rather than omitting your traditional foods altogether!

Patoleo

Ingredients

  • 1 Cup basmati rice
  • 1/2 cup boiled rice
  • 1 cup coconut to grind with rice (optional)
  • 1 ½ cups grated coconut
  • 1 cup jaggery, grated
  • 6 cardamoms, powdered
  • Pinch of salt
  • Fresh haldi (saffron) leaves or any edible available leaves

Method

  • Mix the remaining coconut and jaggery and cook till blended. 
  • Add cardamom powder and mix.
  • Set aside to cool. 
  • Wipe the leaves clean.
  • Apply the rice paste evenly over the leaf taking care to spread in the direction of the ridges of the leaf. This gives a subtle ridged effect to the patoleos when cooked.
  • Spread a tablespoon full or more as required of the coconut jaggery filling over the rice paste on one side of the leaf. 
  • Fold the leaf over and prepare all the patolis in similar manner. 
  • If the leaves are too big, cut the patolis in half or quarters so that they fit comfortably into the steamer. 
  • Put some water into the steamer and bring to a boil.
  • Place the tray and put the patoleos into the steamer. 
  • You can even place them one over the other. 
  • Place the lid on the steamer and steam for 20 to 25 minutes till done. 
  • The leaf will change color and the patolis will be firm. 
  • Remove and enjoy!!

For more post on Patholis:

Patoleo

Tumeric Patoleo leaves

Ediyo – Pudde

Chhole Bhature


Chhole (Khatte Chane) Bhature

Two-in-one recipe Chole bhature is a typical dish widely eaten in Northern India mainly Punjab.  It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

 Ingredients

  • 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
  • 3 large tomatoes, chopped (or one cup pasatta, or 2 tbsp. tomato paste)
  • ½ tsp whole black pepper corns
  • 1 tsp Ajwain (caraway seeds)
  • 2 tsp. Kashmiri chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. roasted cumin powder
  • ½ tsp. garam masala powder
  • Salt to taste
  • 1 tbsp. Ghee or Oil
  • Chopped onions for garnish
  • Chopped coriander for garnish
  1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
  2. Add chilli, turmeric and fry till oil separates.
  3. Add the boiled chana alongwith the liquid and adjust salt.
  4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
  5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
  6. Stir well and simmer till fat surfaces and gravy is thick.
  7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)

Bhaturas

Ingedients

  • 2 cups Maida (all purpose flour)
  • 1/2 cup Rava
  • 1 tsp. salt
  • 1/4 tsp. soda bicarb
  • 1/2 tsp. baking powder
  • 2 tbsp. yogurt
  • 1 tsp sugar
  • 2.5 tsp. ghee
  • Oil for frying

Method

  1. Sieve with the flour and rava with the baking powder and soda bicarb and salt.
  2. Mix 1 tsp. sugar with 2 tbsp. yogurt, make a well in the centre of the flour, add water little at a time and bring the flour together and knead to a soft but firm dough.
  3. Cover with a wet cloth and leave for 10 minutes.
  4. After 10 minutes, add melted ghee and knead the dough soft and smooth. 
  5. Leave covered with cloth to rest for 45 minutes.
  6. Divide into lemon sized balls or as per desired size and roll out into discs and deep fry in hot oil till puffed up on both sides.
  7. Serve hot with Chhole garnished with chopped onion & coriander leaves.

Kashmiri Saag


Kashmiri Wazwan recipe, Kashmiri Haakh recipe. To cook it in a jiffy, I have used frozen spinach.

If using whole leaf frozen spinach, like I have done, this dish should not take more than 15 minutes including preparation. No chopping or cleaning of spinach required, just throw all the ingredients together in a pot and you have a wholesome, healthy, nutritious and delicious dish generously spiked with garlic and red chillies but since the  chillis are Kashmiri, the dish is not spicy hot!!  And if like me you have a batch of peeled garlic always handy, should not take more than 10 minutes!

Ingredients

  • 2 tbsp. oil (mustard if preferred)
  • 3 brown cardamoms, or 3 to 4 green cardamoms
  • 10 kashmiri whole chillies
  • 25 whole garlic, peeled
  • 250 gms. whole spinach
  • 1/2 cup water
  • Salt to taste
  1. Heat oil and add the brown cardamom, kashmiri whole chillies, whole garlic, whole spinach (saag), little salt and water.
  2. Cook till done (in a pressure cooker for 1 whistle).
  3. Serve hot.

P.S.: The quantity of red chillies may seem daunting but trust me the saag did not turn out spicy hot as would be expected because Kashmiri chillies as usual are mild.

Methi Paez


Methi Paez

(Given 8 days after delivery)

Methi Paez – serve a bowl full to the lactating mother for atleast one month, every alternate day, post lunch, starting eight days after delivery!

Cures backache, promotes lactating i.e. increases breast milk, strengthens and helps in bringing back the uterus to its contracted state, relieves flatulence.

Methi paez or fenugreek gruel has several medicinal properties as fenugreek has many nutritional benefits containing fibre, minerals. iron and magnesium, so is beneficial to everyone, not only for lactating mothers

Ingredients

  • 1 cup boiled rice
  • ½ cup methi seeds
  • 1 cup coconut juice
  • Pinch of salt (optional)
  • ¾ cup jaggery

Method

  1. Wash and soak the methi for 4 to 6 hours.
  2. You can soak the boiled rice too, if you wish, separately.
  3. Drain the rice and methi seeds and transfer to utensil.
  4. Add 4 cups water and bring to a boil.
  5. Remove scum from the surface.
  6. Reduce heat and cook till rice and methi are soft, stirring occasionally.
  7. If the water dries out, add a cup or two of water, as per desired consistency.
  8. If you prefer the methi paez thick, avoid using additional water.
  9. Add the jaggery and stir till the jaggery has dissolved.
  10. Then add the coconut milk and simmer for 5 minutes.

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