NORTH INDIAN COMBO MEAL

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LOBIA CURRY (COWPEA CURRY)

In North India, black-eyed peas are called lobia or rongi and cooked like daal, served with boiled rice. In Maharashtra they are called chawli

Ingredients

  • 1 cup           Cowpea beans
  • 1/2 cup        Onion, chopped
  • ½ cup          Tomatoes, chopped
  • 1tsp             Ginger, paste
  • 1tsp             Garlic, paste
  • 1 tbsp          Chilly powder
  • 1 tbsp          Coriander powder
  • ½ tbsp         Cumin seeds powder
  • ½ tbsp         Shahi jeera powder
  • 1 tsp            Garam masala
  • 1 tsp            Dried fenugreek leave
  • 2                  Bay leaf
  • 1 inch          Cinnamon stick
  • ½ cup           Yogurt
  • Coriander leaves
  • Salt as required
  • Oil

Making

Rinse thoroughly the beans and soak in water for at least 6 hours.

In a pressure cooker, medium flame add 1 tbsp oil, add bay leaf, cinnamon stick, ginger – garlic paste, half quantity of the onion. Saute until the onions turn light brown.  On a low flame Add in the dry spices – chilly, coriander, cumin, shahi jeera powder and saute well, if required add a dash of water to avoid spice to burn.  Add in the yogurt and stir fry well, until the oil oozes out on the side. Add the soaked beans along with 3.5 cups of water.  Add little salt at the moment, because adding too much salt will not allow the legumes to cook fast.  Close the lid and allow to give 3 to 4 whistles.

In a small pan add 2 tbsp oil, saute the remaining onions until brown, add tomatoes with required salt, saute well until the tomatoes gets mushy, add the crush the dried fenugreek leave with hand and garam masala. Saute well and drop this mixture (tadka) into the pressure cooker.  Check for salt.  Combine all the ingredients together and allow it to boil, until your required consistency of gravy.  Garnish with coriander.


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POTATO AND ONION ROAST

Ingredients

  • 3 cups        Potato, long strips
  • 1 cup          Onion, thick sliced
  • 1/2 tbsp      Chilly powder
  • 1 tbsp         Coriander powder
  • 1 tbsp         Garam masala powder or meat masala powder
  • 1/2 tsp         Turmeric powder
  • 1 tsp            Cumin seeds
  • ¼ tsp           Asafetida powder
  • ¼ tsp           Mustard seeds
  • 1 tsp            Kasthuri methi (dry fenugreek leaves)
  • 2 tbsp          Oil
  • Coriander leaves
  • Salt as required

Making

Cut the Potatoes in long strips (like French fries) and par boil 50% with salt.  Drain the water.

Heat oil in a pan, add in mustard seeds to splutter, immediately add in cumin seeds and asafetida. Drop in the drained potatoes and sautee well on medium flame for 2 to 3 minutes.  Now add remaining dry spices, chilly powder, coriander power, turmeric powder and Kasthuri methi powder.  Add in the Onions and sautee for another minute.  Sautee well, cover the pan and let it cook for some time.  If you feel that the spices are getting burnt add a spoon of water and cover the pan. Check for salt. Keep stirring occasionally.  The potatoes should retain its shape, it should not be smashed.  When the potatoes are fully cooked, add in the garam / meat masala and chopped coriander leaves.   The potatoes should be roasted in the pan on small flame until the spices turn dark brown, coated all around and finally the oil starts coming out.

The meat masala takes the roast to another flavour level.  This can be used a starter by itself or as an accompaniment with Chapathi, Parantha and Rice.
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GREEN PEAS PULAV

Ingredients

  • 2 cups         Rice 
  • 4 cups         Hot water
  • 1 cup           Green peas
  • 1  big           Onion, chopped
  • 2 cloves       Garlic
  • 1 inch          Ginger
  • 3 to 4           Green chilly
  • 2 tbsp          Dry mint powder
  • 2 tbsp          Dry fenugreek powder
  • 2                  Bay leaves
  • 2 inch          Cinnamon stick
  • 4 – 5 whole Pepper
  • 3 – 4 whole Clove
  • 3 tbsp          Oil 
  • 1 – 2 tbsp    Ghee
  • Rock salt as required

Making

Soak the rice for 20 – 25 minutes.  Wash and drain it.  Make a paste of garlic, ginger, green chilly in a grinder or motor pestle.  Heat a big non stick vessel, add 3 tbsp oil.  When the oil is hot, add bay leave, cinnamon stick, pepper and clove.  Add in the chopped onions and crushed paste. Saute until the onions become transparent, add turmeric powder and the drained rice.  Saute for 3 to 4 minutes on medium heat till the rice is dry.  Add four cups of hot water.  Allow it to boil.  Upon boiling, add in rock salt, mint, fenugreek powder and green peas, mix well and cover with lid. Allow it to cook on medium to low heat.  This may take around 12 – 14 minutes.  Before the rice in completely done, add in ghee from the sides of the pan.  Off the heat and let the rice remain covered for few minutes.  Then gently give a mix, if required squeeze some lime juice. 

Fill water in the rice cooking vessel, allow it to boil, then add in rock salt, bay leave, cinnamon stick, pepper and clove.
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PALAK PANEER

Ingredients

  • 1bunch      Palak 
  • 200 gms    Paneer
  • 1 medium  Onion
  • 1 medium  Tomato
  • 3                Green chilli
  • 6-7 cloves Garlic
  • 1tsp           Coriander powder
  • 1tsp           Cumin seeds
  • 1tsp           Red chilli powder
  • 1/2 tsp       Turmeric powder
  • 1 tsp          Garam masala
  • ½ tsp         Dry mango powder (Amchur powder)
  • 1/2 cup      Full cream
  • Oil for cooking and frying
  • Salt as required 

Making

Boil water and immerse the washed Spinach leaf for hardly a minute, then take out the leaves and immerse into iced /cold water.  This process is called Blanching.  This way the greens will retain its bright colour.

In a pan 1 tbsp oil and saute the half of the onions, tomato, green chillies, garlic.  Satue until the onions become transparent.  Now grind this mixture to smooth paste and keep aside. Grind the blanched leaves with salt to smooth paste and keep aside.

In the same pan heat 2 tbsp oil, once hot add cumin seeds, remaining chopped onions and saute it.  Add in the chilly powder, turmeric powder and garam masala and saute it.  Pour the grinded 1st mixture of onion tomato and keep stirring.  Cook it until the oil starts to separate.   Cut Paneer into 1 inch cube (paneer shallow fry is optional, I have not fried it, instead I want to retain the paneer moisture and softness).  Add the leafy paste, dry mango powder and stir well.  Check for salt and other spices, if required you can add little more chilly powder or slice green chilly. If you feel that your gravy is too thick add in a dash of water to meet your gravy consistency. Cook for another 2 to 3 minutes until both the pastes mixes well.  Add in cream and stir well.  Finally, drop in the paneer cubes, stir well.

Garnish with Onions, fresh cream and coriander leavesServe it with your choice Jeera Rice, Naan or Roti.


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