Wednesday, January 22, 2014

TilGul

Slightly delayed this year..and made a small batch, cause I was craving it so much...

In a kadai, dry roast 1 1/2 cup Til (don't use the polished one) on medium flame until light brown and aromatic. Set aside in a thali. In the same pan, roast 1/2 cup dalia. Set aside. Roast 1/2 cup broken, peeled peanuts and set aside. Roast a handful of dry grated coconut and set aside. Add some cardamom powder to the dry mix. Now, in the pan, take a teaspoon of ghee, add 1 1/2 cup Gul (the usual proportion is 1 part mixed stuff, 1 part gud..but I like slightly more gud). Also add a teaspoon of water and let it melt on a medium flame. Usually, you let the pak become slightly harder, but I like really soft Tilgul..so I only let it melt and go maybe another 30 seconds or so. It could have been a little bit harder. Then add all the dry stuff, mix and take out on a greased thali. Let the mixture cool slightly. Now grease your hand with ghee and make small tilguls. They're ready.  

Sunday, January 5, 2014

Sarson ka Saag

This was slightly different than the way I'd been making it, and it turned out great. It's fairly easy too. The original recipe is here:

http://www.youtube.com/watch?v=zBja5oOJ3hc&feature=c4-overview-vl&list=PLDn0RqHU2n_5Dkpy7EiTRl2t7ETTh2R16

(IFN ka Dhaba show)

One small mistake I made was not clean out the veggies thoroughly, so got a slightly sandy texture. Next time, make sure to wash the green very well.

Finely chop one bunch of mustard leaves (the big curley ones you get in the US), and 2 bunches of spinach (I used fresh bunch instead of the usual packets). You're also supposed to add Bathua, which I think is Choli, but I didn't have it. Do not grind the greens. Chopping gives a nice texture to the final dish. Make sure to remove tough stems. Also finely chop the following: red onion, tomatoes, ginger, garlic (lots of it), fresh green chillies, and cilantro. Do not used GG paste. In a big pot, add clean green veggies with some water (till its barely submerged). Add half of the chopped ginger and garlic, all of the green chillies, red chilli powder, salt and haldi. Let it cook without covering, till the greens are soft. In another pot, prepare tadka: ghee + ginger + garlic, brown. Add onions. Saute, then add tomatoes, salt, red chilli powder, haldi, cilantro (no other spice is required). Let the oil separate. Once the greens are cooked, and most of the water is evaporated, use a mandhani (or in my case, hand blender), to crush some of the veggies (you do want to keep the texture). Add the tadka and cook for a few minutes. Add handful of Makke ka atta and let it cook for a few more minutes. This makes the dish come together and get creamy. Serve with Makke ki Roti

For Makke ki roti:
Makke ka ata (I also added some chapati flour), Ajwain, Cilantro, salt and oil. Knead the dough with warm water. Make rotis using a plastic wrap and roast it using some ghee.