Navratan Korma | Mixed Vegetables in a Mild Tomato Curry | Vegan Recipe

Navratan Korma is a classic dish from Uttar Pradesh that found its notoriety in restaurant and shaadi meals in India. The idea of nine jeweled curry with lashings of ghee, fresh cream, paneer, pineapple, and cashews seemed to befit special occasions and treats. Today Navratan Korma is still very much a part of the restaurant menu, more so in Indian eateries across the world than in India. The other day I saw it on the lunch menu of my local coop!!

Vrat ka Khana | Fasting Foods: Kuttu aur Aloo Ke Pakore | Buckwheat and Potato Chips

Kuttu or Buckwheat is the base food in the North Indian Hindu Kitchen during key fasting dates. Navrarti is no exception and delicious treats are prepared using this gluten free buckwheat flour or kuttu ka atta during this festival period! I remember Kuttu from my very early childhood when my grandmother would sometimes add it to her diet during fasts. Usually she made roti or puri with it.

Khasta Aloo | Crispy Pan Fried Potatoes

Potatoes are said to be the perfect food. While I am not so sure about that, they certainly are universal. Pretty much every culture boils, mashes, and fries potatoes and seasons them in its own unique way. Interestingly almost everyone who loves potatoes enjoys them in any form available!! I know people who always look for potatoes on the menu when traveling in an attempt to ensure a vegetarian and filling meal!!

Lachha Paratha | Flaky Pan Roasted Flatbread

I had wanted to make Lachha Parathas for ages. But I always put off the thought of making them thinking that the effort would be too much. I was sure that it would be cumbersome to get these parathas going, what with the rolling, re-rolling, and getting all those flaky bits right!! But I was wrong. It could not be simpler to make this incredibly festive, beautifully flaky flat breads together. I am so glad I tried these as they make a perfect substitute for puris or bhaturas.

My version here is a tad rich as I used milk to prepare the dough. I find that milk often makes for a softer dough for flat breads. But if you prefer warm water with a tablespoon of oil works just as well. We loved these with the Chana Masala | Spicy Chickpea Curry that I posted here last!

Ingredients:
3 cups atta (Chappati Flour)
1 cup + 2tbsp milk, warmed
1 tbsp oil
1/2 tsp sugar
Salt to taste
Oil, as needed

Method:

1. Place the flour and salt in a large mixing bowl.
2. In a separate bowl, mix the milk, sugar, and oil. Blend with a fork.
3. Pour this mix into the flour and salt mix.
4. Bring the ingredients together using a large wooden spoon.
5. When everything has come together, turn out onto the kitchen table and knead into a soft and pliable dough. Place this dough into a bowl, cover, and allow to rest for at least an hour.
6. Place a griddle on medium heat. Pour a couple of tablespoons of oil into a bowl and keep a pastry brush handy.
7. Divide the dough into 8 equal parts. Take one part, keeping the rest covered.
8. Pat with oil, roll into a ball, then using a rolling pin, Roll this out into a thin 8-10 inch circle.
9. Brush with oil. Using a sharp knife, cut the rolled dough into horizontal strips about 1/2 inch wide.
10. Stack the strips one on top of the other! Then roll tightly to form a circle. Seal the edges by pinching them together.
11. Flatten this dough with the palm of your hand, then roll out into a circle of about 6-7 inches diameter, using a rolling pin.
12. Repeat for the remaining dough. 
13. Place one paratha onto the griddle. Cook on one side. Turn over. Cook on the other side.
14. Brush both sides with oil. Remove onto a plate lined with wax paper.
15. Repeat for the remaining pieces of dough.

Enjoy warm with your favorite curry, or dal. Lachha Parathas can be stored in the refrigerator for upto a week. Wrap tightly in wax paper, cover in a tea towel, and they will stay soft. To eat, warm on the griddle or microwave.

Vegan Substitute: Replace the milk in this recipe with warm water.

Like this recipe. Tried it. Leave me a comment below :)

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Lasun wala Shimla Mirch Aloo | Garlicky Green Peppers and Potatoes

We have been visiting the farm  every two weeks. The harvest has been fantastic and unexpectedly so given the heat we experienced this summer. I have been making pickles, chutneys, and we are enjoying fresh vegetables on our table every day now!! Last night I made a simple vegetable dish with farm fresh green peppers and potatoes. No store bought vegetable that has made it to the table via the cold chain can compare. Enjoy this simple and tasteful vegetable with chapatis, parathas, and plain curds (yogurt).

Doodh Peda | Milk Fudge for Krishna Janmashtami

I have been wanting to make Pedas at home for a long time now. I find most Halwai Pedas to contain way too much sugar. Not that they don't taste good - lots of sugar can make for a delicious melt in the mouth Peda. But I was looking for something a little less intense. Here I have used condensed milk for that extra milkiness and sweetness. My recipe has no sugar and I found that the proportions below gave me a delicious milk fudge.

Firni | Phirni | Creamy Ground Rice Custard - Three Ways

Monday night and I was craving some really creamy dessert!! No, not ice cream or even cream cake. I was looking for something smooth, milky and sweet. Phirni, the fabulously easy milk custard had been on my mind for a while! Thickened with rice paste and sweetened with sugar, this dessert harks back to hot Delhi days when cold desserts were a welcome relief. Prepared in the heat of the day, garnished with nuts fried in ghee, and chilled to perfection in the refrigerator, Phirni always marked the perfect ending to spicy meals!

Gobhi Mussallam | Slow Cooked Marinated Cauliflower

Gobhi Mussallam is a wonderfully delectable dish that once again comes from the northern Indian state of Uttar Pradesh. Heartwarming and delicious, this recipe is typically made in the winter as its stars are winter vegetables. Both cauliflower and peas, today available around the year, were to be found in the sprawling vegetables markets of the north only in winter. In fact, when peas did make an appearance out of season, people rarely purchased them, as they would often have a bitter aftertaste. Winter peas were always sweet!!

Mathura ke Dubkiwale Aloo | Mathura Potato Curry

Another delicious recipe from Uttar Pradesh is none other than Mathura Aloo. Famously paired with freshly fried poories or kachoris, they make the perfect weekend breakfast. The recipe is incredibly simple. This dish can come together in a pinch and is ideal as an add on in case of surprise visitors!!

Lucknowi Dal | Creamy Lentils Lucknow Style

Lucknowi Dal or Creamy Lentils Lucknow style are a delicious addition to any full Indian Thali | Meal. This is one of the tastiest ways of making Toor Dal | Arhar Dal| Split Pigeon Pea. Pigeon Pea when cooked by itself gives a really creamy dal! In Lucknowi Dal, we just make it creamier by adding some milk to the final product. The result - a deliciously tasty, wonderfully satisfying dal that goes beautifully with steamed rice!

Matar Aloo Tamatar ki Sabzi | Potato Peas and Tomato Stir Fry

Matar Aloo is a classic in the North Indian Kitchen. There are so many ways in which it is prepared in Delhi, Punjab, Haryana, and UP. The recipe I have today is a classic Matar Aloo from UP. The vegetable is a staple of the diet there. It is made with tomatoes for a delicious tanginess, and the ginger, garlic, and green chilies, all add to the flavour. This Sabji | Sabzi is best enjoyed with hot rotis or parathas, freshly chopped salad, and some plain yogurt on the side.

Tofu Tikka Masala | Yogurt Marinated Tofu in Tomato Gravy

 
Tofu is a wonderful substitute for paneer (Indian Style Cottage Cheese). I use regularly in my kitchen and so was surprised to find that I have posted just a handful of recipes on the blog. I would love to share some of the delightful dishes that I have whipped up successfully in my kitchen with my readers and so here goes. Last week I made my tried and tested recipe for Tofu Tikka Masala | Yogurt Marinated Tofu in a Tomato Sauce.

Methi ke Pakode Wali Kadhi | Buttermilk Curry with Fenugreek Leaf Dumplings/ Fritters)

It finally rained here - what a relief! I feel as though I have been living in a steam bath for days!! With the rain the temperatures dropped almost 15 degrees and its so beautifully pleasant right now. And most importantly, no mosquitoes on the horizon yet. Keeping my fingers crossed that this trend continues and we can go to the local farm to pick some fresh vegetables and fruits.

Methi Aloo | Fenugreek Leaves Potato Stir Fry

If you are looking for a vegetable dish with full on flavour, no compromises, you're in the market for Methi Aloo  or Fenugreek Leaves Potato Stir-Fry. This leafy green with a unique flavour has a slightly bitter taste. Indeed the greens are so incredibly fragrant when cooked that I'd recommend opening the kitchen window when you get cooking!!

Patta Gobhi Aloo | Cabbage Potato Stir Fry

Though we love cabbage around here and I always keep one handy, I was quite surprised to find an extra one in the refrigerator this week. Looks like it was hiding in the crisper and I had forgotten all about it!! I can't say I was disappointed to find it, as I had just decided to make a big batch of my favourite Cabbage Parathas to freeze!! The bonus cabbage went towards a childhood favourite - one that I almost never make at home now. And for a very good reason too.

Matar Aloo Sukhe | Peas Potato Stir Fry

A couple of week ago I got some extra time and decided to clean out the refrigerator. Out came all the vegetables, dairy, and fruit as I tried to decide what to do with each of them. Over what turned out to be an afternoon long cooking session, I made several bhajis, and a couple of sweets that lasted us the next few days.

Achari Baigan / Eggplant / Brinjal | Aubergine in Pickling Spices

The eggplant is as versatile as it is delicious. With the summer crop of fresh tender eggplants coming in in the farmers market, I am raring to try so many lovely recipes that I have collected. I always make an eggplant pickle every summer - in fact we are enjoying last years batch presently, and Eggplant Pakoras (fritters)! Both are simply divine.

Aloo Phoolgobhi Sabzi | Aloo Gobhi | Potato Cauliflower Fry

The simplest of vegetables prepared at mealtimes in the winter in north India is aloo gobhi. While regional variations abound, this simple recipe is a staple in homes in Uttar Pradesh. It can be served with any flatbread - chappatis, parathas, and even pooris. I love it with chana dal and plain home made yogurt.

Summer Squash ke Kofte | Summer Squash Dumplings in a Tomato-Fenugreek Sauce

Kofte is a delicious curried dumpling dish that is popular in North Indian cuisines. In Uttar Pradesh Kitchens, kofte are typically made with a variety of vegetables and paneer (Indian style cottage cheese). The curries can be tomato based or dairy based and vary widely in flavour.

Aam aur Nariyal ki Barfi | Mango-Coconut Fudge

Barfi or Burfi, meaning ice-like, is a milk based sweet from the Northern parts of India. This Meetha (sweet) is now popular all across the Indian sub-continent. It is made at home on special occasions and is easily available ready made in Halwai or Mithai (Sweet Stores) that dot villages, towns, and cities across the country!!