Wednesday, August 31, 2011

Jodhpuri or Jaipuri Mangodi Pulao

This post completes two resolutions, one from here – where I planned to use my Cookbook collection fervently and other from my last post – where I decided to try out the new dishes gobbled up while travelling. I mix-matched a bookmarked recipe from Sanjeev Kapoors – Marwadi Vegetarian Cooking cookbook and the Royal Mangodi Pulao that I had in Jaipur. SK’s Jodhpuri Vegetable Pulao had cauliflower as its main ingredient which I replaced by lovely crispy soft – Mangodis from Jaipur. ;;)

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Mangodi was a new ingredient for me, The Foodie bought it as a Marwadi speciality, they are small dried moong dal dumplings . Though we had bought this as a readymade pack, you can try to prepare this @ home, as nicely described by Priya here.

How to use Mangodi in your recipes : Either pressure cook or boil it they they are a bit soft, then fry it till they are golden crispy. Use it in a side-dish sabzi or Pulao as I have done here.

You Need:IMG_4696

  • 1 cup : Basmati Rice – soaked for an hour.
  • Cumin Seeds : 1tsp
  • Fennel Seeds : 1tsp
  • Garam Masala Powder : 1/2 tsp
  • Black Pepper corns : 10-12 crushed
  • Dry Fruits like Cashews , Almonds, Dried Dates and Raisins – 1/4 cup
  • Mangodis : around 15 in count
  • Ginger Garlic Paste : 1-2 tbsp
  • Green Peas : 1/4 cup
  • Curd : 2-4 tbsp
  • Ghee
  • Coriander leaves : handful chopped
  • salt to taste

You Do:

  1. Cook the Mangodis as mentioned above, keep them ready to use.
  2. Heat Ghee in a open pan, Add cumin and fennel seeds. Once fragrant follow with dry fruits, stir say 1/2 min.
  3. Add ginger garlic paste and mangodis, sauté for couple of minutes. Then add rice, curd and 2 cups of hot water.
  4. Let it simmer, then add green peas and garam masala.Cover and cook on low heat, till rice is done.
  5. Sprinkle crushed pepper and garnish with coriander leaves.

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Serve hot with some heated ghee over it :D

The dried dates and raisins make this chunky pulao both soft and sweet – so says SK in his Cookbook, which is quite true.

Sending this to Rice Recipe event for this month. and also to Dish name starting with J event.

Monday, August 29, 2011

Travelling Foodie

“”You’re not an Indian Foodie if you haven’t relished @Dhabba.””

I had read this in one of the Food blog very long time back, and I was ashamed to accept this Fact. But at the start of this year we got to enjoy vegetarian special @one of the Jaipuri dhabba. The experience is totally commendable. 

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The hot rotis - directly from the Chulla,

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the Melodious Bharatpuri birds surrounding you..

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we loved the typical Indian rural feel… sitting on the Khatt (cot) eating hot food…

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And now I can conclude that I’m an Indian Foodie :D (The Foodie had eaten number of times, so he already is one)

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From the rural Jaipur to Royal Jaipur, we also got to enjoy at Jaipur City Palace where you find .. Folk singers and dancers.

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We had a Mangodi Pulao, and it had a total different palate as compared the Dhabba one.

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But both are the extremes yet impeccable.

This was just some of the Food glimpses of our short trip to Jaipur. I’ve planned to cook these as and how time permits. So you can find some Marwadi cuisine posts coming soon.

Thursday, August 25, 2011

AAloo Onion Mint Paratha

Confession:

I had no valid reason, for not to post. It went from being lazy to post, to bored to click, too busy to cook, in short I was on undeclared unplanned unintentional break for last few months here. (:|

I had no plot to post soon, but then a colleague asked, blogger friends asked, close friends asked, Unknown readers asked, and then I thought.. c’mon gal.. Bhav mat kha :P

Anyways I have too many snaps in my blog folder, which if I decide to post once a week, they can last for couple of months. So here I go with one of my basic new Paratha. Basic cos it’s an Aloo Paratha and New cos it’s with a difference.

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In my peas paratha post, I had openly resolved that I might try to cook not few but most of those 44 parathas, it’s been 2+years since then and this is just my third paratha in this space I-) , it’s never too late this is my fourth one, so only 40 to go :D

This is 90% of my Aloo paratha recipe , with few additions.

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I added finely chopped onion, loads of finely chopped coriander leaves, handful of Mint Leaves, Ajwain – Carom seeds , Leftover grated boiled beetroot, and such similar miscellaneous leftover veggies.

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This comes out fine, and you can have a guess game as to get the guess the veggies present along with the Potato. Nice way to spend a weekend with Guesstimating Brunch.

This goes to the Breakfast club  , theme for this month being Potato.

Tuesday, August 23, 2011

Busy Days Food

I started writing this post couple of  5-6 months back and thought of finishing it off soon and posting, just to get back to blogging world.So this is kind of many months long post :P

Had been very Busy.. so busy that I hardly recollect, what I ate from last couple of months, so obviously Cooking Blogging had taken a back seat. Infact Cooking was something that did relax me, whenever I got time and I had some time in hand I tried out various dishes, but couldn’t click snaps, couldn’t make them presentable for this space. Still I’ve few snaps which I might go ahead and post soon.

If you have a maid who prepares Chapattis and the busy bee in you can’t keep the count of required ones, then comes innovative recipes with Leftover Chapattis. As this was my case for last few days, and I did try out couple of my favourites – Chapaticha Sweet Kuskara and Egg roll. But I prepare this Spicer version more often than than the Sweet Kuskara – I posted earlier.

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You Need:

  • Leftover Chapattis: I had about 3 – coarsely grinded or finely plucked to make quite small pieces
  • Onion : Finely sliced – 1 Medium
  • Green Chillies : Finely sliced – 2-3
  • Cumin Seeds : 1/2 tbsp
  • Lemon : 1/2 piece
  • Turmeric and Red chilli powder : 1/2 tbsp each
  • Coriander leaves : fistful –finely chopped
  • Salt to taste
  • Sugar to taste

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You Do:

  1. Heat Oil in Kadai , add cumin seeds, let them crackle, add green chillies.
  2. Follow with onion, let then turn turn translucent. Add chapatti pieces. Add all blue items.
  3. Cover and cook it for couple of minutes, do not overdo as it should be dry. Stir fry and Add lemon juice and coriander leaves once done.

Serve hot, with some curd and Chivda over it. Healthy and Different.

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Sending this to Smita’s HCC: Lunchbox currently hosted by Anamika.

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