Maa Di Dal: Mother of All Dals

Maa Di Dal

Last weekend I grudgingly removed my long jackets along with matching gloves and scarves. The sun still shining on clear blue sky made me almost believe that it’s still summer. But ten steps away from home and I started shivering like a dry leaves about to fall from the maple tree around the corner. Winter is almost here…

Gone are the days of my sexy sandals and sleeveless summer dresses and I look like a stuffed teddy bear sporting long jackets, long boots and woollen scarf. There is still little greenery and colours around me which seems to be quickly fading away leaving naked tree branches against grey sky. Our BBQ kit is snugly sitting in our garden shed along with lawn mower. I am getting up to dark skies every morning and bowl of my favourite cereal with cold milk is not much appealing these days. Driving to office with headlights on is not helping either. Thankfully we are still away from the days of scrapping the thick coat of ice from car windows. But nevertheless winter is almost here…

Two things always cheer me during winters- shopping and food, in no particular order. In spite of gloomy global market slowdown, my winter shopping is going at full fledge. This winter I am adding more colours to my wardrobe and I am happily trotting around wearing my new crimson red long jacket. Yup, colour of love and passion is what I am wearing among all that black and greys. I can’t help but feel like a queen when I tread upon the carpets of gold and crimson, brown and bronze coloured leaves… Silly? Well, I am happy to be silly then…

And coming to food, do I need to say anything about the way it cheers me? Lot of hot and comfort foods are churned every day in my tiny kitchen. I don’t need any central heating when I stand near a gas stove, stirring a pot of hot soup or curries and let the steam and aromas coming from them tickle my nose. Everyday meal turns out be special, not because they contain rich and special ingredients, but because of the experience of sharing it with someone you love. Yes, winter is almost here and now I am loving every moment of it…

To celebrate the true spirit of winter, I cooked a special dish called Maa Ki Dal from Raghavan’s 660 Curries. Maa Ki Dal is probably the mother of all Dals. And this is nothing like a simple dal I make so often to go with rice and pickle, my comfort food. This Punjabi dish is very rich and bit fattening with all that cream and ghee that goes into making this simply superb creamy dream. This lentil recipe uses very few spices and they don’t over power the nutty taste of whole urad dal, channa dal or rajma. Don’t be afraid to use all that cream and ghee as it is ‘once in a while indulgence’ kind of food. Served with freshly made batch of hot Phulkas, it was simply divine. And how can resist from sending this mother of all dals to witty Sra of When My Soup Came Alive as she is guest hosting this month's My Legume Love Affair, a lovely event started by lovely lady Susan. Sorry girl for bombarding your mailbox with my entries but this recipe has to waltz around for MLLA :) This is also my entry for dear Sunshinemom's FIC-Brown.

Whole Urad Dal, Channa Dal and Rajma

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Maa Di Dal (Slow cooked Lentils in Creamy Gravy)

Prep Time: 10 mins
Cooking Time: 40-80 mins
Serves: 6-8
Recipe Source: 660 Curries

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Ingredients:
1 cup Whole Urad Dal/Black Lentils
½ cup Channa Dal/Split Chickpeas
½ cup Rajma/Red Kidney Beans, cooked and roughly mashed or 1 cup Cooked/Canned Rajma
2 Bay Leaves
2 pieces of 2 inch Cinnamon Sticks
4 Green Cardamoms or 2 Black Cardamoms
½ - 1 tsp Kashmiri/Deggi Chilli Powder or Paprika
½ tsp Turmeric Powder (Optional)
1 large Onion, finely chopped
4 large Tomatoes, very finely chopped or pureed
1 tbsp Tomato Paste (Optional)
¼ - ½ cup Fresh Cream (I used ¼ cup single cream)
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida (Optional but I recommend)
2 tbsp Fresh Coriander Leaves, finely chopped
1-2 tbsp Ghee/Oil
Salt to taste

Grind to Paste:
2-4 Green Chillies
1 inch Ginger
4-5 large or 6-7 medium Garlic flakes

Maa Di Dal

Method:

Wash urad dal and channa dal 3-4 times in water till all the impurities are removed. Place it in a heavy bottomed pan or pressure cooker and add about 4-5 cups of water and bring it to boil. Skim the foam formed on surface.
Now add the ground paste of chilli-ginger-garlic, bay leaves, cardamoms, cinnamon stick, and turmeric powder. Cover the lid and let it cook for 60 minutes, stirring in between, till the lentils falls apart. If using pressure cooker cook for 20-25 minutes or 4-5 whistles. Let the pressure be released before you open the pressure cooker lid.
Heat ghee/oil in a pan and add jeera and hing. When jeera starts to sizzle and turn golden red shade, add finely chopped onion and sauté till it turns golden brown, about 2-3 mins. Add finely chopped tomatoes or pureed tomatoes and cook for about 5 minutes in medium flame till the oil separates from the mixture.
To this add chilli powder, salt to taste, cooked lentils and mashed red kidney beans. Add about a cup of water to the pan in which lentils are cooked to deglaze it and mix this water to the gravy. Mix in the cream and let the whole gravy simmer for at least 15 minutes for all the flavours to blend well. Add little more water if needed but make sure that the gravy is thick and not runny. At this stage you can also add dash of lime/lemon juice needed.
Serve this delicious creamy Maa Di Dal, garnished with finely chopped coriander leaves and a dash of ghee if needed, with any Roties or Chapatti and enjoy. And yes, it tastes better when served next day.

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Note:

Addition of Hing is optional but recommended.
To cut down the cooking time, you can soak whole Urad dal in water overnight or for 4-5 hours.
Replace cream with yogurt for healthy option.

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Spring Cleaning: Minestrone Soup

Minestrone Soup

Can of Red Kidney Beans – Check

Two Cubes of Frozen Spinach – Check
One each Red & Green wrinkled Peppers – Check
Fistful of Pasta – Check
One Almost Dead Carrot – Check
Last Few Tomatoes – Check
A cup of Pasatta – Check
Sprinkle of Dried Herbs – Check

Makes -> Delicious & Nourishing Bowl of Soup, a complete meal.

For a notorious hoarder in me who can’t stand the sight of empty shelves, it is always challenging task to empty the fridge/freezer and pantry. I kind of hate late November days when we start packing for our annual trip to India for one full month and I am not allowed to buy any fresh ingredient from mid month itself. It is very nerve-racking experience when we have to cook frozen and canned products skipping my favourite visit to weekend Farmer’s market for freshest of fresh ingredients with bright colours and packed with nutrition.

This weekend I had to go through similar experience. We are leaving to India in 2 days time. Oh, I simply can’t seem to hide that stupid smile stuck on my face since past few days. I have been counting the days and then hours and now minutes. Although it’s a short trip for just 18 days, I have already planned up for each and every day of our stay. I am excited about eating all that delicious food cooked by Amma and Atte, two big functions at home, beach parties, lots of shopping, catching up with all hot gossips with cousins and friends and most importantly enjoy Indian Monsoon and Mangoes.

With our trip to India and lots of other things to think of, this time it was not that difficult to deal with Spring Cleaning. With just few days left for our trip, it wasn’t surprising to see almost empty fridge staring at me. There is hardly enough vegetables to use in curries and we opted for using them in heart warming Soups, next best thing to eat and enjoy. And what is better than delicious bowl of Minestrone Soup packed with flavours and nutrition. We used the ingredients based on what we had on hand rather than strictly following the recipe. We ended up with enough soup for two dinners which indeed was one complete satisfying meal. Please free to use any vegetables and beans of your choice and enjoy this bowl of goodness.

Minestrone Soup

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Minestrone Soup

Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

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Ingredients:
1 small Onion, finely chopped
1-2 Flakes of Garlic, finely chopped
2-3 large Tomatoes, finely chopped
1 large Carrot, cut into 1 cm cubes
1 Green Pepper, chopped into bite sized cubes
1 Red Pepper, chopped into bite sized cubes
½ cup French Beans, chopped (Optional)
1 cup Spinach, fresh/frozen
1 cup Pasta (I used Bow tie pasta, use any pasta of your choice)
1½ cups or 1 can cooked Kidney Beans/Rajma, drained and washed
1 cup Pasatta/1 tbsp Tomato Paste/½ cup Tomato Puree (adjust acc to taste)
1 tsp Red Chilli Flakes (Adjust acc to taste)
1 tsp Mixed Dried Herbs/Italian Seasoning (Adjust acc to taste)
5-6 cups Vegetable Stock/2 cubes of Vegetable Stock (Optional, can use just plain Water)
1 tbsp Olive Oil
Salt and Pepper to taste

Method:

Heat oil in a pan and add chopped Garlic and Onions. Saute it for 1-2 minutes on a medium flame.
Now add dried Mixed Herbs or Italian Seasonings, crushed Chilli Flakes and mix well.
Mix in chopped tomatoes and sauté till it becomes pulpy, approx 1-2 mins.
Add vegetable stock or water, carrot, beans, red kidney beans, peppers, french beans, pasta and mix well. Cook on a medium flame till pasta is cooked well for about 5-10 minutes.
Mix in Pasatta or tomato puree (if using), spinach and salt and pepper to taste. Adjust the seasoning and cook for another 2-3 minutes.
Serve hot with toasted bread slices and enjoy this nutritious bowl of soup.

Minestrone Soup

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Note:

You can also use other vegetables like potatoes, courgettes, green peas, corn etc of your choice. Any beans like Chickpeas, Pinto Beans etc can be used.
Sprinkle the soup with Parmesan cheese if desired.
Click Here for other heart warming Soups posted in Monsoon Spice.

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Wishing all the readers of Monsoon Spice a very Happy Vishu, Baisaki and Shubho Naboborsho.
Happy New Year to you all...

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Pleasure of Slow Cooking with Rajma

Rajma

January, cold January…. As I stare down another long, bitter cold, horrid and dark January, my thoughts turn to the kind of food that nurtures my tummy and soul, brightens my mood, soothes my senses. When I ask myself what’s soothing on a gray winter day, I picture tucking into deep bowl of soup or dal rice. First thing I reach for is comfort food when the weather turns bitterly cold in the depths of British winter. And who can blame me for this when the central heating at home is on full blast and air-conditioning unit in office don’t seem to get over the fact that it’s no more summer. For most of us comfort food has three characteristics- it offers a substantial hit of carbos; it is never over-flavoured, neither bland nor too spicy/sweet; and it is always easy to eat without much fuss. From the time I got back from my trip I seem to have spent most of last two weeks feeling miserable, homesick and continuously struggling with my work deadline. Ultimately it’s comfort food that sooths my nerves and hugs me in its warmth as it touch my lips and spreads its warmth to my soul.

Yes, lately I have been cooking comfort foods. I am not talking about some high calorie sins here. I am cooking and eating simple, traditional, no-fuss food which I crave for. It’s a food which takes me on a virtual tour to back home where I see little 6 something me eating holding small balls of rasam/dal rice in my little chubby fingers and eating it while listening to stories. These small balls of rasam/dal rice with ghee, “Kai Thuttu" as we call, was given by Amma would taste heavenly in spite the fact that it was just every day food. It’s mother’s love that transferred this common food to something extra ordinary. It’s one experience which every one of us will treasure for rest of our life. Even now in my mid 20’s I never spare a chance of eating Kai Thuttu when I am at home with my Amma.

Apart from simple Dals and Rasams one such dish which I strongly believe falls into comfort food zone is Rajma-Chawal. Delicious Red Kidney Beans simmered in creamy and aromatic onion-tomato gravy lightly touched with right spices served with a steaming bowl of basmati rice is special favourite of mine for seeing off the winter blues. Rajma is one dish where you hardly need to sweat out in front of the stove yet unbelievably the end result is one lip smackingly delicious meal. When ever I cook some lentil/pulses I follow slow cooking method where the pulses are simmered in gravy for long hours to blend in all the flavour. One thing to remember when you go for slow cooking method is to use heavy bottomed pan or utensils so that the gravy doesn’t stick to the bottom of the pan. If you own an earthen pot then you will sure to experience another dimension of taste. With little stirring here and there this Rajma recipe is simple to nothing and it is sure to please everyone’s taste buds. I'm sending this comforting bowl of Rajma to Susan of The Well Seasoned Cook who has asked us to cook with beans/pulses for her My Legume Love Affair and Meeta of What's for Lunch Honey who is hosting MM-Comfort Foods. How can I say no to these lovely ladies!!! Hope you girls enjoy it.

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Rajma (Kidney Beans in lighly spiced Onion-Tomato Gravy)
Prep Time: 5-10 mins (Excluding soaking time)
Cooking Time: 45 mins - 1 hour
Serves: 3-4

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Ingredients:
1 can Kidney Beans or 1 cup Rajma/Red Kidney Beans, soaked over night
1 large Onion, finely chopped
1 can chopped Tomatoes or 3 large tomatoes, finely chopped
1 inch Ginger, thinly sliced
2-3 Garlic Flakes, finely chopped
2 tbsp Coriander Leaves, finely chopped
1 tsp Kashmiri Chilli Powder
1 tsp Amchoor/Dry Mango Powder or Anardaana Powder
1 tbsp Kasuri Methi
1 inch Cinnamon
3 Green Cardamoms
2 Cloves
½ + ½ tbsp Oil
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafetida
Salt to taste

Rajma
Method:
If using soaked kidney beans, cook the beans in pressure cooker with little salt and enough water for about 15 minutes till it is cooked.
Heat ½ tbsp of oil in a pan and add ginger, garlic and onion pieces to it. Sauté it for about 1-2 mins till onion turn translucent and raw smell of ginger garlic is gone.
Add chopped tomatoes or canned tomatoes and sauté it for about 2 minutes. Switch off the flame and let the onion-tomato base cool down a little.
Once cooled take onion-tomato base, cardamom, cinnamon and cloves in a blender and grind them to smooth paste.
Heat ½ tbsp of oil in a heavy bottomed pan and add cumin seeds and hing. When jeera starts to crackle transfer the ground mixture to the pan and give a good stir. Cook on a medium flame for about 3-4 minutes.
Add cooked/canned Rajma, chilli powder, amchoor/anardaana powder, kasuri methi and salt to taste. Mix 1-2 cups of water and reduce the flame.
Cook cover in low flame, stirring occasionally for about 20-30 minutes till all the flavours blend well. This slow cooking gives creamy texture to the gravy as well as great taste.
Serve hot Rajma garnished with coriander leaves with steaming bowl of Basmati Rice or Roties and enjoy.

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Note:
Substitute Rajma with White Kabuli Channa or Black Channa with Potatoes and follow the same recipe for different flavour.
Add greens like Spinach/Palak, Methi/Fenugreek leaves to add more green intake.

Few more Comfort Foods (Dal/Rasams) of mine posted in Monsoon Spice are

• Nimbu Saaru/Lemon Rasam
• Fried Okra Dal
• Raw Mango & Spinach Dal
• Dal Palak
• Coconut Milk Saaru/Rasam
• Tomato Saaru/Rasam

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Dal Makhani

Bombay-Goa highway, few hungry students, time well past the lunch hours, speeding bikes at 100 kms per hour, hot and sizzling afternoon… With few ten rupees notes stuck in our pocket we obviously didn’t dare to enter some plush and expensive restaurants with swanky ambience and attentive maitre d’ to greet us with fake smile plasttered. We took a detour to one of the small eat-out joints where you can’t expect to see cushioned chairs and tables in an air conditioned room with soothing music playing in the background. There you will hear blaring sound of Bhangra music and see one small shed which is a cooking area with tandoor (earthen oven half buried in ground) in one corner and huge gas burners cooking creamy and delicious Punjabi food in big metal pots. In an open air, the coir woven wooden cots and a big wooden plank served as a seating and table arrangements. Then came our maitre d’, a small boy in a blue checks knickers and vest who greeted us by slapping a big steel tumbler of water on the rickety table. When we asked for the menu, the little boy started rattling off without pausing for breath… Dal-makhani Dal-fry Aloo-gobi Palak-paneer Matar-paneer Mushroom-masala... With some training the boy surely could give Shankar Mahadevan run for his money with his own album called ‘Dhaba Breathless’ ;) With in few minutes we were served Roties, red onion and green chilli in a big Thali and array of curries filled in generous sized bowls. It didn’t take very long for us to lick the plate clean while the Daler Mehendi sang away ‘Bolo Ta Ra Ra’ in the background.
Yes my friends, I am talking about a Dhaba, which is a small road side restaurant offering quick service to truck drivers and people like me who can go on and on with my love affair with Dhaba food. Originally located on major highways, where they were supposed to cater to truck drivers on long distance travels, these dhabas have now become a popular option with students, professionals and even families. For students like us Dhaba was a god sent gift which not only served delicious food but also at very reasonable cost.
This month’s RCI did took me down the memory lane and I have been cooking Punjabi delicacies one after the other. One Punjabi food I always loved is Dal Makhani. The whole Urad dal and Red Kidney beans simmered in creamy gravy of butter, onion, tomatoes and spices with a liberal dose of cream is something to die for. Butter, spices and cream??? Oh!!! Did I hear some grumblings from my weight conscious friends? You can substitute the cream with yogurt and reduce the amount of Butter to make equally delicious healthier version of Dal Makhani. But I do love to indulge in luxury of rich Indian food once in a while and forget about my expanding waistline ;)

Dal Makhani with Poori

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Dal Makhani
Prep Time: 10-15 mins (excluding soaking time)
Cooking Time: 30-45 mins
Serves: 3-4

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Ingredients:
1 cup whole Urad Dal/Black Lentils
½ cup Rajma/Red Kidney Beans
2 medium Onions, chopped very finely
2 large Tomatoes, finely chopped
1 tsp Ginger-Garlic Paste
2 Green Chillies, slit
2-3 tbsp Coriander Leaves, finely chopped
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Kashmiri Chilli Powder
½ tsp Anaar Daana Powder/Amchur Powder (optional)
½ tbsp Garam Masala
1 tsp Jeera/Cumin Seeds
1 tbsp Kasuri Methi(optional)
2-3 tbsp Butter
½ cup Cream/1 cup Yogurt, beaten
Salt to taste

Dal Makhani

Method:
Soak whole Urad dal and rajma in 3 cups of water overnight.
Next day pressure cook the soaked lentils in 3 cups of water with salt, turmeric powder for about 2 whistles or 15 minutes(approx). Cooked dal should feel soft to touch.
Let the pressure cooker cool down completely before opening the lid. Stain the water and keep it aside. Now lightly mash the cooked dal with a ladle or masher and keep it aside.
Melt about 1 tbsp of butter in a pan and to this add cumin seeds. When the cumin seeds start to splutter, add slit green chillies, kasuri methi and ginger-garlic paste and sauté it for around 30 seconds.
Now add finely chopped onions and sauté them over a medium heat for around 2-3 minutes till they turn golden yellow.
Mix in finely chopped tomatoes and sauté it for around 3 minutes.
Add coriander powder, kashmiri chilli powder and garam masala and sauté it for a minute or so till you get nice aroma.
Mix the cooked dal with about one and half cup of water (use the reserved dal water also). Add remaining butter, amchur/anaar daana powder and mix well.
Cover the pan and cook on a medium-low heat for about 15-20 minutes till the gravy starts to thicken. I have found that the more time you cook the dal, tastier it is to eat. Adjust the seasoning as per your preference.
Mix in the cream or yogurt and cook again for another 5 minutes in a low heat. Garnish with finely chopped coriander and serve hot with Roties or Rice or Poories(puffed Indian bread) as I did.

Dal Makhani

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Did You Know?
The Vedic and Epic period was socially and culturally prolific in the Punjab. During this period, the Hindu scriptures, the Rig Veda and the Upanishads, were composed in the Punjab.
Tradition maintains that the sage Valmiki composed the Ramayana near the present location of Amritsar.
In legend, Krishna delivered the divine message of the Bhagavad Gita at Kurukshetra.
Eighteen principal Puranas were written in the region. The authors of Vishnu Purana and the Shiva Purana belonged to Central Punjab.
Ancient Punjabi Culture during the period of the Indus valley civilization is one of high sophistication and many world firsts, such as the world's first planned cities. Ancient Punjabi Culture is a counterpart of ancient Chinese culture, Mesopotamian, Egyptian and of ancient Greece.
(Source: Wikipedia)

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Mushroom-Rajma Curry with Mint Chapatti & Spiced Butter Milk

Well, well… I never knew my blogger friends had patience to read my bragging all these days until I was tagged for 7 & 8 Random Facts MeMe by Bee, Arundathi, Richa and Priyanka. Thanks ladies for tagging me :) Initially I thought all I have been doing these days were talk about my memories, me and everyone who is connected to my life in one way or the other. Looks like you smart people want me to talk more about myself and talking is what I am exactly gonna do ~smiles wickedly~ Don’t blame me if you fall asleep in middle and start to have second thoughts as why you asked me to write this MeMe. I am just a simple human being who is fulfilling my friend’s wish ;) Those who are not interested in reading all this bragging can scroll down (a lot) and read the delicious Mushroom-Rajma Curry with Mint Chapatti and Spiced Butter Milk. Those who still want to test their patience level are welcome to read my 8 Random Facts about me, me and only me :)

1. For the first few months of our married life, Krish and I both survived with just 2 ancient vessels to cook and 2 mismatching plates from his student life. Along with those two vessels and plates we were the proud owners of few mismatching coffee mugs and an ancient gas burner and refrigerator which made enough ice in freezer to cover our backyard. It was after few months we received a big parcel from India which contained a pressure cooker and mixer grinder along with full batch of different masalas and pickle jars and a cook book. Thinking about those days and looking at our over flowing kitchen cabinets with different gadgets and cooking ingredients I don’t know how we managed to cook and survive all those days.

2. First dish I ever cooked was Gobi Manchurian when I was in my early teens. I remember coming home after school and had serious craving for Gobi Manchurian. Mom was not at home and I had no clue as what goes into the recipe. Just going with my instincts I mixed some ingredients and voila!!! It was ready within half an hour. Although it was not the proper recipe for making Manchurian it did taste very close to Manchurian. After my first venture and adventure I started cooking Indo-Chinese once in blue moon without necessarily following any recipe or instructions. Even today I am not sure if my family loved eating what I cooked or ‘pretended’ to eat ;)

3. From my early teens to till I got married I lived in hostel and hardly entered kitchen during my semester holidays. I didn’t know the difference between one dal to other when I came here after marriage. I remember using toor dal instead of channa dal for tempering/tadka and using masoor dal in place of toor dal. According to me cooking was not a big deal and all I needed was to chop few onions and tomatoes and cook some vegetable with ginger-garlic paste and garam masala for any north Indian food and cook few chunks of vegetables with dal and sambar/rasam powder and season it with mustard curry leaves tempering for south Indian food. I give all credits to 3 important people in my life, my Amma, Atte and Krish, who made me realise cooking is not just a chore but an art. It was my husband who taught me to cook sambar and rasam and then slowly I picked up some basic recipes from my MIL and Amma. They were my 24X7 helpline for the 1st few months (even now) and thanks to them now I have found whole new meaning and respect to cooking.

4. Spice Corner was born out of my boredom and home sickness. Although I had another general blog where I used to pen down all my rants I thought of having another blog to jot down all the recipes given by my Amma and Atte. It was easier to write down the recipe in blog than in a piece of paper which I would keep some where and loose. It was much later when I realised there are whole bunch of food blogs in blog-sphere while googling for few recipes. First blog I stumbled was Anita’s My Treasure and My Pleasure and since then it’s history. I never ever thought of making friends in this cyber space and even today I feel I am still dreaming. For a person who usually gets bored of everything after some period and loves change, I have surprised myself with sticking to Spice Corner all these months. Eventually I might get bored with food blogging but for now I am enjoying what I am doing.

5. Unlike my Amma and MIL who have beautiful garden, I don’t have green thumb. Last year was the first time I tried my hand in vegetable gardening and it was a complete disaster. It was our first gardening experience and we did what most people do, ignore the instructions in seeds pack. We did get few crops of carrots, tomatoes but I didn’t have a heart to cook them after watching them grow everyday. This year we started our very ambitious vegetable gardening but unfortunately weather seems to be not on our side. Will wait and see what happens in the coming year.

6. I am a trained Bharatanatyam dancer and Carnatic Classical singer. I started my classical dance training when I was just 6 years old and continued it till I joined my degree class. After that I kind of completely lost touch with it. During my school and college days there was not a single annual day where I did not perform on stage. I loved the lights, stage, music and performing in front of hundreds of people. I do regret sometimes for not continuing my passion for dance. Now I do different kind of performance, giving presentations and seminars ;)

7. I am a hoarder. I can’t stop buying things for kitchen and home. Every time we go out for shopping I end up buying few more kilos of rice or dals or pickles or any such things which I can hoard for months. With the items we have in our pantry we can survive for 2 months without spending a penny on any items. My hoarding issue doesn’t limit to cooking items. I still have got big box filled with the entire greeting cards I received from family and friends on special occasions and all the letters from my parents and friends I collected till date. I treasure each and every small item which for me is the most precious things than any expensive metals or stones. I can’t let things go so easily and like Bee pointed I still have many single earing whose pair is lost some where, long time ago;)

8. I am a big movie buff. I can watch even the most boring movie till ‘The End’ sign pops up on the screen. Same thing applies when it comes to reading. Once I start reading a book I will make it a point to finish it in one sit even if the author bores me to death. I don’t understand my obsession with finishing any thing which I have started and may be that’s the reason I have read hundreds of M&B’s in spite of same kind of stories and very predictable ‘they lived happily ever after’ endings. Back in my school days I remember reading comics and story books hidden in between text books during class hours. I love to watch cartoons and at any given chance, I prefer animated movies to dishum-dishum violent types. I guess my kid will be the luckiest one because I am the happiest kid when I am watching my favourite Tom and Jerry show or The Simpsons (I have already taken a leave from office to watch the first day first show of The Simpsons movie ;) or any cartoon shows.

1,2,3,4,5,6,7 and 8… Yayyyyy… I did it! If you are still awake after reading my almost never ending bragging let us talk about food. OK, I will not take long. So stop yawning there!

Mushroom-Rajma Curry with Mint Chapatti & Spiced Butter Milk

Here is my contribution to this month’s RCI-Punjab which celebrates the cuisines from different regions of India. Regional Cuisines of India is a brainchild of Lakshmi and this month it is guest hosted by our lovely Richa. Around seventy percent of the menu in most of the North Indian restaurants is from Punjab-the land of five rivers. When ever I think of Punjab I think of Bhangra (lively folk dance), legendry Punjabi Kisse (folk tales of love and honour), golden mustard fields and Punjabi food. Think about those lovely paronthes (Indian stuffed bread) smeared with desi ghee and dipped in Mah Di Dal and Sarson KA Saag. Then you have big glass of Ganne ki juice (sugarcane juice) or Lassi (sweetened Yogurt). Who can resist this kind of temptation? Not a mere mortal like me. Just the thought of food is enough to make all your senses come alive.
I went to make my all time favourite Rajma and realised I didn’t have enough Rajma to Serve four hungry people. Then ended up adding mushrooms to Rajma (Red Kidney Beans) and every one seemed quite happy with the end product as I had empty vessel and nicely licked plate to deal with. The refreshing Mint Roti with Mushroom Rajma Masala and a big glass of Spiced Butter Milk was the perfect meal to serve.

Mushroom-Rajma Curry

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Mushroom Rajma Masala
Prep Time: 15 mins (excluding soaking time)
Cooking Time: 30-40 mins
Serves: 3-4

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Ingredients:
1 canned Rajma/Red Kidney Beans or 1 cup of Rajma soaked in water overnight
2 cups Mushrooms, quartered
1 large Onion, chopped roughly
2 large Tomatoes, quartered
2 Green Chillies, slit
1 tsp Ginger Garlic Paste
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
¼ tsp Coriander Powder
½ tsp Amchur(Dried Mango Powder)/Anar daana(Pomegranate Powder)
½ tbsp Garam Masala
½ tbsp Kitchen King Masala
5-6 Cashew Nuts
1 tsp Sugar
1 tsp Jeera/Cumin Seeds
2-3 tbsp Coriander Leaves, chopped finely
½ + ½ tbsp Ghee/Oil
Salt to taste

Mushroom-Rajma Curry with Mint Chapatti

Method:
Drain the water from canned kidney beans and keep aside. If you are using a dried beans then soak them in enough water over night and pressure cook for 10 minutes or 1 whistle.
Heat ½ tbsp of ghee/oil in a pan and add chopped onion. Sauté this onion for about 3-5 minutes in a medium flame till it becomes transparent.
Now add ginger-garlic paste and sauté it for a minute or so till its raw smell is gone.
Transfer this mixture to a food processor and add tomatoes, cashew nuts, chilli powder, turmeric powder, coriander powder, amchur/anar daana powder, garam masala and kitchen king masala. Grind it to a smooth paste without adding any water and keep aside.
Heat ½ tbsp of ghee/oil in a pan and add jeera. When cumin seeds starts to sizzle and pop add mushrooms and slit green chillies. Sauté the mushrooms in a high heat for 2-3 minutes till they starts to leave little water.
Now add the ground mixture and mix well. Reduce the heat and keep stirring for about 3-4 minutes.
Add cooked or canned rajma, salt to taste, sugar and about ½ cup of water.
Simmer and cook covered for another 5 minutes till all flavours blend well stirring in between so that the gravy don’t stick to the bottom of the pan.
If you feel the gravy is too thick add little more water to get the required consistency. Garnish with chopped coriander leaves and serve hot with roties or rice.

Now coming to my own creation…Tadaa…. Here is my Mint Roties or Chapattis, whatever you wish to call. Tasted great with Mushroom Rajma Curry with little hint of minty taste. I am happy with the way they puffed and looked. After my unsuccessful attempt at making puffed chapattis I had almost given up making them at home. Last month I got a bag of Pillsbury Atta and now I know the problem was with the Atta I used before not with the way I kneaded it. The below recipe will make around 8 good sized chapattis.

Mushroom-Rajma Curry with Mint Chapatti

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Minty Chapattis
Prep Time: 15-20 mins
Cooking Time: 15 mins
Serves: 4-5

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Ingredients:
3 cups Atta/Wheat Flour (I used Pillsbury) and little more for dusting
1 tbsp Mint Paste
¾ tsp Salt
½ cup Warm Milk
Little warm Water
Ghee for smearing the surface of each chapatti

Method:
Place flour in a bowl and add salt, mint paste and milk to it and start kneading well.
Knead well for 5-6 minutes by adding little water at a time so that you get soft dough.
Leave to stand for at least 15 minutes or so and knead a little again.
Make a golf ball sized balls and roll it using rolling pin by dusting each ball with little atta so that it don’t stick to the surface.
Chapatti should be rolled from centre out so that the surface has equal thickness and usually the sides of the chapatti should be little thinner than the center. This way the chapatti nicely puffs like poories when cooked.
Place the rolled chapatti on hot griddle and turn it over when you see a few blisters on the surface. Cook the other side same way.
Pick the chapatti with tongs and transfer it on the direct flame (medium flame) or in a grill. Move it around continuously so that it doesn’t get burnt.
Transfer it to the serving plate and smear its surface with ghee which will keep them soft for long time. Serve hot chapattis with any curry of your choice.

The Punjabi meal will be incomplete without a big glass of Lassi (sweetened Yogurt) or Chas (Buttermilk). So my hubby dear was ready with a chilled Spiced Buttermilk and here is his recipe.

Mushroom-Rajma Curry with Mint Chapatti & Spiced Butter Milk

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Spiced ButterMilk
Prep Time: 5 mins
Cooking Time: -
Serves: 2-3

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Ingredients:
2 cups Yogurt, little sour one is better
½ inch Ginger, grated or chopped very finely
1-2 Green Chillies, chopped very finely
2 tbsp Lime Juice
1 tbsp Coriander Leaves, finely chopped
½ tsp Salt
2 cups Cold Water

Method:
Place yogurt, salt, lemon juice, ginger and water in a food processor and whiz it for 15 seconds or so till u get a bubbled drink.
Mix in finely chopped green chillies and coriander leaves and chill it in fridge for at least 15 minutes before serving.

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