Kacchi Haldi Sabzi

I know winters are on their way out, but there is still time to make the most of the abundant produce. While summers are for light, fresh flavours, winters are for decadent indulgence. Eat seasonal all the nutritionists say. So when you gather all those vibrant veggies and dollop everything with fresh ghee, you are basically doing your health a service!

There is truth in it. Indian cooking has always been influenced by the change of seasons and local produce. We have our aamras and jaljeeras in summer. And our til, jaggery and saags in winter. When the veggies are fresh and the body needs extra calories to fight against the harsh weather.

Fresh turmeric or kacchi haldi is a winter essential up north, though relatively unknown as you move to warm and milder south. You will find my entire fam sipping turmeric steeped warm water as the weather gets progressively colder. Or snacking on this delicious Turmeric pickle as the weather oscillates with the onset of spring. 
Another fabulous dish to introduce more of this miracle spice is this lip smacking stir fry. The Kacchi Haldi Sabzi or Fresh Turmeric Stirfry is a little known dish from the state of Rajasthan. It is a fairly traditional preparation that is hard to find in restaurants. And though it involves some laborious prep, I can wholeheartedly say it is worth every second of the effort. 

Ingredients:

Fresh Turmeric                    250 gm

Carrots                                 80 gm

Peas                                     50 gm

Cauliflower                         50 gm

Ghee                                    150 gm

Curds                                   250 gm

Red chilli powder                1 teaspoon

Coriander powder                1 teaspoon

Green Chillies                      2, chopped

Ginger, grated                      1 teaspoon

Heeng                                   a pinch

Cumin seeds                         1 teaspoon

Black Cardamom                 4

Bay leaf                                1

Method: Peel the turmeric and carrots. Chop finely into small pieces. You can also choose to grate them, but I personally like the slight crunch from the whole pieces. Chop your cauliflower florets into small pieces as well. Add the spice powders and salt to the curds, whip lightly and keep aside. Heat the ghee in a heavy bottom pan. When hot, add the turmeric and lightly fry till golden. Drain and keep aside. Repeat for the rest of the vegetables, frying each separately. Lower the flame, add the heeng, bayleaf, cumin and cardamom to the ghee. Once it sizzles, add the curds. Mix well and add the ginger and green chillies. Once the curd thickens and the ghee starts to separate, add the fried turmeric and vegetables. Mix well, adding a splash of milk if the masala starts to stick to the pan. Continue to cook on low heat till the vegetables are cooked and the starts to leave the sides of the pan. Serve warm, garnished with fresh coriander leaves. Tastes best with Bajre ki rotis!

    

 

Tripura Mutton Curry

Tripura is one of the seven sister states of the North East. Located close to the border, the food of Tripura has a strong influence of Bangladeshi cuisine. The tribal cuisine shares similarity to those of the others in the North east- simple non veg stews with fresh local ingredients.

It is a tall task to find the ingredients for an authentic meal outside the state. Primarily, the fermented fish, Berma, which is a staple in most dishes.

However, my search for an authentic recipe from Tripura that I could recreate, I landed on a vlog. At first sight it seemed like every other Meat curry. But the play of ingredients created something that looked and smelled familiar but tasted unique! Spicy and delicious, I know this recipe is going to be  a weekend staple at my place now! 

Ingredients:

Mutton                     1.2 kg

Onions                     3, sliced

Garlic                       2 whole pods, chopped

Ginger Paste             200 gm

Mustard Oil              300 ml

Bay Leaf                   1

Potatoes                     4

Coriander pd              3 teaspoon

Cumin pd                   3 teaspoon

Turmeric pd               3 teaspoon

Red chilli pd              2 teaspoon

Whole red chillies     8

Water                         500 ml

Paste 1: 2 onions + 10 green chillies

Paste 2: 4 green cardamoms + 4 inch cinnamon stick

Method:

Heat the oil in a wok. Fry the potatoes with some salt and turmeric, till crisp and golden. Drain and keep aside. Fry the sliced onion till crisp. Add the mutton, bay leaf, turmeric powder and salt to taste. Saute for five minutes. Add the ginger paste, red chilli powder, coriander powder and cumin powder. Mix well. Cover and cook for 10 minutes. Mix in Paste 1. After two minutes, add the chopped garlic. Stirring at regular intervals. cook till the water dries up. Adjust the seasoning. Heat the water in a pressure cooker. Add the meat, potatoes and whole red chillies. Mix well and pressure cook for 4 whistles. Release the steam and add Paste 2. Pressure cook for another 2 whistles and leave to cool. Serve with some steamed rice for the perfect Sunday Meal!

Junglee Maas

My grandfather was eighty plus when one fine day he loaded a rucksack into the back of our jeep. Picked up an old army pal of his and drove straight across the country, from the south to the north east. We had no clue where he had gone or when he would be back. A month later he returned, with a rejuvenated laugh and a twinkle in his eye. And a huge wild boar in the back. Ready to be skinned and pickled.

Shikaar! Aah! That word throws up romantic images of tough men on horseback or open jeeps, rifles slung on the shoulders, tracking the elusive beast through dense jungles. Fearless and focused. Images of late night campfires and rustic food. Smells of sweat, rum and meat mingling with the smoke and the cool night air. 

I've never been on a shikaar or hunting expedition. But the vivid recollections of my father and grandfather transport me to those adrenaline fuelled times. When being true to the roots also meant being in touch with the most basic survival skills handed down by the primitive tribe. 

Hunting expeditions often lasted for days and meals had to be rustic and basic. Carrying fancy ingredients was out of the question. The meat was shot fresh and the only spices used were those that would not perish in the punishing heat. Out of these expeditions was born the hunter's Junglee Maas. A one pot dish with no frills and just a wholesome meaty flavour. High on calories and protein, this was the perfect meal to energize travel weary bones and sore muscles.  

The original recipe calls for ghee, red chillies, salt and of course, meat. The resultant dish is a mildly spiced, juicy and tender meat, crowned by a flaky and crisp exterior. A contrast that delights with every bite. The gravy is thin with a buttery goodness. And if you make it under a starry sky on an open fire, the smokiness from the wood will elevate it to a whole other dimension. 

Ingredients:
Goat Meat                 1 kg
Dry Red Chillies       20
Ghee or Butter          250 gm
Salt                            to taste

 Method: Melt the ghee/butter in a deep pot. Add the meat and the red chillies and cook for a medium flame till all the pieces are generously coated with the ghee. Add the salt and just enough water to reach the level of the meat pieces. Reduce the flame and cook covered till the meat is done. Stir occasionally, adding water if the dish starts to dry. Slurp it like stew, soak it with bread or serve up with some steamed rice.

Meat pickle

I can't stop dancing. Or singing. Its that time of the year finally! Time for my annual vacation home. Three weeks of doing absolutely nothing. Three weeks of being completely pampered by mum and dad. And three weeks of gorging on all my favourite food, cooked not by me, but by mum, granny, aunt and my darling Robert uncle! And yes, I absolutely aim to overindulge!

Last Sunday as we sat making plans for the upcoming vacay, Hubby Dear issued a dire warning against pilfering his share of the meat pickle this year. You see, every year when we go home, Mads Masi bottles a jar of the most sinfully addictive meat pickle, exclusively for HD. It was great in the earlier years when I was following a vegetarian diet. But then I returned to the meat fold, with a vengeance! So when last year's batch made its way to us, HD was none to happy he had to share. But imagine his disappointment a couple of hours later when he poured himself a chilled beer and headed to spoon a few pieces of his favourite snack. The pickle jar was empty! In my defence, running after the monster munchkin all day is hungry work. And did I mention the pickle is sinfully addictive?!

He was of course mollified when Masi bottled a batch specially for him and I swore to keep my fork away. 

The memory though, remained. Hence, the dire warning! And that was what led to my sleepy sunday turning into a sweaty one. Ever had one of those moments when you share a food memory and the description is so vivid you can almost taste it in your mouth. And so strong is that sensation that you just have to have it. Like right that moment. Or your tastebuds will drive you nuts as you drool unchecked?! Well, lets just say we needed our meat pickle fix. Right that moment. A week was too far away!

A frantic call to Masi for the recipe and we were raring to go! The only hitch? Goat's meat wasn't available! But as my friend said, Baa ain't too far from Oink. So pork it would be! The promise of that tangy, tasty pickle spurred everyone into action. HD took off to bring us the choicest cuts. And Oink Friend helped peel, chop, grind and stir. And stir. And stir! And...excuse me, while I go polish off that last forkful ;)

Ingredients:

Meat (boneless)       1 kg (goat/beef/pork/lamb)

Mustard oil              1 1/2 cups

Ginger                      100 gms

Garlic                       125 gm

Vinegar                     1/3 bottle

Sugar                         a pinch

Garam Masala          1 heaped tablespoon

Salt                            to rub

Method:

Wash the meat well and rub the pieces with salt. Keep aside for two hours. Grind the ginger and garlic to a fine paste. In a heavy bottomed pan, heat the oil on high flame and saute the meat. When the pieces start shrinking, and the meat is half done, add the ginger garlic paste. Reduce the flame to the minimum. Add cook till the meat is done. Stir frequently in between to ensure the meat doesn't stick to the bottom of the pan. Add the sugar and garam masala and cook for another five minutes. Let it cool for 1/2 an hour. Stir in the vinegar and store in sterilized jars. If the weather is warm, it is better to keep the pickle refrigerated. It will keep in refrigerator for a couple of months. Provided of course, you have the willpower ;)

Quickie Dahi Chicken

I love my new kitchen! It is large enough for monster munchkin to potter at one end, whilst I experiment and blog at the other. Of late though, he hasn't been content just stirring empty pots. He often wanders over to my cooking area demanding, " Mamma, Up!", to get a closer look at all the bubbling and sauteing. Do I have a chef in the making? Too early to say. But this recipe is definitely the munchkin's brainchild. I dare take no credit for it.

As I stood staring at the chicken, wondering just what treatment I mete, the lil one coolly sauntered over insisting I take the onion he had brought. He kept going back and bringing ingredient after ingredient. All I had to do was put it all in the mixer and let him grind the masala dancing on his tiptoes! Thus was born the quickest, most delicious chicken I have ever tasted. But don't  take my word for it! Give it a whirl and I am sure it will become a permanent in your repertoire. After all, even a two year old could whip it up ;)

Ingredients:

Chicken                          1 kg

Curds                              1 cup

Onion                              1, large

Garlic                              6

Green chillies                  6

Dessicated coconut         1/4 cup

Water                              1 cup

Mustard oil                     2 tablespoon

Method:

Grind the onion, chillies, garlic, curds and coconut together. Heat the oil in a pressure cooker, Add the ground masala. Cook for two minutes. Add the chicken and salt. Stir well till all the pieces are coated. Add the water and pressure cook for four whistles. Told you it was a quickie!

Note: Dessicated coconut is also know as dry coconut powder or nariyal bhoora.

Super Simple Pumpkin Soup

Winter is Coming! No, Wait! Winter is here! Not in the Stark way. But more of the 'dilli ki sardi' kinds. And how do I know winter's here? Well, the nip in the air and the extra layer of clothes, sure. But what positively heralds the onset of winters at my place is Soup Dinners!
It is another ritual that harks back to my childhood. The moment the weather turned, Mum would chop up those pesky veggies and dish out some awesome soup. Teamed with hot buttered toast and a baked casserole, this was the perfect weekday comfort food. Luckily, hubby dear is also quite the soup fan. Or maybe mum's soups have converted him! Either way, Soup Dinners live on in my household as well. With the toddler yum yumming every warm sip!
Mum's soups were always made fresh, light and flavourful. No gloopy cornflour from a packet for us. Infact soups are so quick and easy to make that it never ceases to amaze me that people choose the pricey preservatives to the fresh route! So, this winter here's my request. Give my soups a try. I promise to convert you! And come summers, your bikini bod will thank you ;)

Ingredients:
Pumpkin, chopped                1 cup
Onion                                     1
Peppercorns                         8
Nutmeg powder                   1/4 tsp
Ginger, chopped                   1 inch
Water                                    4 cups
Salt                                        to taste
Butter                                    2 tsp

Method:
In a pressure cooker, heat the butter. Add the onions and saute till translucent. Add the pumpkin and saute for another minute. Now add the rest of the ingredients and pressure cook for 4 whistles. Cool. Run in the blender till well mixed. Heat on low flame just before serving. Super Simple, didn't I say?!

Hara Bhara Chicken

The weekend is here, finally! And after all the Diwali madness, it is time for some comfort food. Now don't get me wrong. As far as food goes, it is all comfort to me! But right now I feel like some warm brothy chicken with a no fuss attitude and tankards of taste. Light on the masala and heavy on flavour. The kind of soul chicken that you can dip a  couple of slice of bread in (if you are me), or drown your rice in (if you are hubby). The kind of Chicken, that on a nippy November evening reminds you of a warm fireplace and home. Oh, and the kind of chicken that does not require me spending hours chopping, frying, cleaning!

Now this chicken doesn't look the lurid green required of a hara bhara, but there are some greens in there I promise!

Ingredients:

Chicken                      1 kg

Coriander                    1 bunch

Green Chillies             7

Cloves                         4

Black Cardamom        3

Ginger                         1 inch

Garlic                          5 cloves

Mustard oil                 4 tablespoons 

Curds                          2 cups

Kasuri Methi              1/4 cup

Water                          350 ml

Method: Grind together the coriander, cloves, ginger, garlic, cardamom and chillies. Heat oil in a deep pan and add the ground masala. Once the masala browns, and the fat separates, add the curds. Cook for five minutes. Add the chicken and salt. Stir till all the pieces are well coated. Add the water. Reduce the flame to sim. Cover and cook till done. Stir in the kasuri methi. And you are done! Simple, isn't it? 

Coffee Praline Mousse

This recipe has been gleaned from a very dear friend, Priyanjana. This easy breezy dessert is a family favourite at hers, and very quickly became one at mine as well. it looks gorgeous, tastes sinful and is simple enough for even the most kitchen phobe. So, what's not to like?!

Ingredients: 
Milk  1/2 ltr
Sugar  8 tablespoon
Custard powder  6 tablespoon
Coffee powder  4 1/2 teaspoon
Butter  25 gm
Cream  200 gm

Praline:  Sugar 1 1/2 cup
                Walnuts  1/2 cup

Method: 

For the Praline: Heat the sugar in a saucepan over low heat, till the sugar melts and turns golden brown. Turn off the heat. Add the walnuts and spread on a greased tray. Once cool and hardened, place between two sheets of butter paper or in a polybag and crush to shards with a rolling pin.

For the Mousse:
Mix the custard powder with a little milk in a cup. Add it to to the rest of the milk and place on low flame. Mix in the coffee powder and sugar and continue to cook on low flame. Stir frequently to prevent lumps and from the mixture sticking to the bottom. Once it thickens considerably, enough to coat the back of your spoon, take it off the heat. Mix in the butter and leave awhile. Once the mixture cools, run it in the mixie or food processor for about a minute. tip in the cream and churn a couple of times more. Take care to not churn the cream for too long or the mixture will curdle. Transfer to a serving dish. Cover and chill in the refrigerator for a few hours, preferably overnight. Top with the shards of praline just before serving. Take a deep breath and sit back to enjoy the dessert and the compliments :)

Handy Hint: If you don't have patience for praline, simply substitute with crushed chikki !

Spice Trail Chicken Curry

I love just reaching out into the pantry, yanking random ingredients and then combining them subtly into a delicious meal. This is one such recipe. An ode to the myriad spices that line my kitchen shelves, waiting to be paired into just the right blend.
The ingredient list may read long, but rest assured this chicken curry mildly teases your tastebuds without overpowering your senses. Just the perfect dish for a laidback weekend.

Ingredients
Chicken 1 kg
Dried Fenugreek Leaves (Kasuri methi) 2 tbsp
Curds 1 cup
Turmeric Powder 1/2 tsp
Coriander Powder 1 tsp
Red Chilli Powder 1 tsp
Green Chillies 6-7, slit lengthwise

Masala : 2-3 large onions

              2 inch ginger

              8 cloves garlic

              2 inch cinnamon stick

              4 green cardamoms

              2 black cardamom

              1 tsp peppercorn

              6 cloves

              2 bay leaves

              a pinch of mace

              1/4 tsp nutmeg powder

Method

Grind all the ingredients in the masala list and keep aside. Heat oil in a pot and add the readied masala paste. Once it browns, add the chicken pieces. Cook till the pieces are well coated with the masala and start changing colour. Add the slit green chillies and cook for 2 minutes. Now start adding the curds one tablespoon at a time. After each addition stir well and let it adhere well onto the pieces. Finally when only 1/4 cup of curds are left, beat the turmeric, coriander and red chilli powder into the curds. Pour onto the chicken and mix well. Stir in the crushed dry fenugreek leaves. Add salt to taste and enough water for a gravy of your desired consistency. We like the curry to be a little broth like and so I added about 350 ml of water. Lower the flame. Cover the pot and cook till done, Dish up with some paranthas or steamed rice or even a ciabatta bread.

               

Beet Chops

While most shy away from the earthy taste of this root veggie, I love the versatility it affords and often sneak it into the most unexpected places. These little delights are a healthy and finger lickin alternative tothe usual potato patties.

Ing: 2 beetroots
      1 carrot
      1/2 cauliflower
      1 large turnip
      1 medium potato
       handful of chopped coriander
      1 tsp red chilli powder
      1 tsp garam masala
      1/4 cup roasted peanut powder
      1 spring onion, finely chopped
      2 tbsp cornflour to bind
      salt to taste

Method: Dice and boil the beets, carrot, cauliflower, turnip and potato. Cool and mash. Add the rest of the ingredients and mix well. Shape into round flat patties. Heat some oil on a griddle or frying pan and cook the beet chops till crisp on both sides. Serve up hot in a bun with some chilled yogurt or mayonnaise.

Chinchoni Fish Curry

The Chinchoni Fish Curry comes from the Catholic community of coastal Konkan India. Their culinary influences are a mix of Portuguese and Maharashtrian styles. This recipe was contributed by chef Michael Swamy in Good Food India.

Ing: 16 fish slices, 1/2 inch thick (pomfret, surmai or kingfish)

       4 tbsp oil

       1 litre water

       2 tsp salt

       4 tsp tamarind paste

MASALA: 12- 16 dried Kashmiri red chillies

                  200 gm coconut, grated

                  16-20 garlic cloves, chopped

                  2 tsp cumin seeds

                  1 tsp turmeric pd

Method: Soak the chillies in hot water for an hour. Drain and grind with the remaining masala ingredients to form a smooth paste. You may add 3-5 tbsp of water to aid the process. Heat oil, and fry the masala paste over low heat for about 5 minutes. You may sprinkle a few drops of water if the paste starts to burn. Add the fish and the rest of the ingredients, and bring to a boil. Lower the heat and simmer for 5 minutes. Dish up steaming hot with some plain rice.

Warm Potato and Egg Salad

Happy Independence Day, India! Its a holiday and Iam in no mood to cook! But my rumbling stomach demanded attention and i decided to toss up some tri-colour fun :) I adapted this recipe from the GoodFood India magazine, and gotta say it had my hubby literally lickin his fork clean!

To make the WARM POTATO AND EGG SALAD you need:

Boiled potatoes, 250gm (quartered)

Eggs, 4
Bacon, 70 gm
Olive oil, 2 tbsp
Red wine vinegar, 1 1/2 tbsp
Mustard powder, 1 1/2 tsp
Water, 3 tsp
Baby spinach, 50 gm

Method: Mix the mustard powder and water, and keep aside. (You could also substitute this with store bought Dijon Mustard). Ease the eggs into boiling water and cook for 7 minutes. Take off heat and immediately shift the eggs into a bowl of cold water.
Whisk together the mustard paste, olive oil and vinegar. Season with salt and pepper and let it rest for a couple of minutes. In the meanwhile, cook the bacon till sizzlingly crisp.
In a bowl, toss together warm potatoes, bacon and spinach with the prepared dressing. Top with the shelled and quartered eggs and serve with a side of crusty bread.

Mushroom-Tofu Stir Fry

A simple, protein packed stir fry bursting with flavour, that can be rustled at a moment's notice. Its always a hit with weight watchers and foodies alike. And there's nothing better i like than rolling it up in a hot, buttered chapati for a satisfying meal-on-the-run!

To make the MUSHROOM TOFU STIR FRY, you will need:

Mushrooms, 200gm (quartered)

Herbed Tofu, 300 gm (cubed)

Tomatoes, 1 cup (diced)

Onions, 2 (quartered)

White pepper powder, 1 1/2 tsp.

Smoked paprika powder, 1/4 tsp.

Garam masala, 1/4 tsp

Ginger- garlic paste, 2 tsp

Caraway seeds, 1 1/2 tsp

Butter, 2-3 tbsp

Method: Heat butter and sizzle the caraway seeds in it. Add the onions and saute till transparent. Add the ginger-garlic paste, paprika, salt and pepper. Toss in the mushrooms and cook till soft. Tip in the tomatoes and garam masala and stir for 3 minutes. Gently mix in the tofu. Take off the heat and its ready to serve!

Tossed- Up Spaghetti

When i read this recipe in GoodFood India, I couldn't resist trying it immediately... the vibrant colours and fresh flavours enticingly beckoned me and i just couldn't resist!!! So here's another recipe to liven up your summer lunch... the TOSSED -UP SPAGHETTI requires:

Ingredients: 

Spaghetti- 400 gm

Red Onion- 1, finely chopped

Lemon- 1, zest and juice

Capers- 4 tsp

Extra Virgin Olive Oil- 6 tbsp+ extra to drizzle

Red chilli- 1, finely chopped

Sugar- a pinch

Chives- handful, snipped

Cherry Tomatoes- 500 gm, quartered

Bocconcini- 250 gm, torn

Mint- 1 bunch, leaves torn.

Method: Marinate the chopped onions in the lemon juice, zest, salt and pepper. Leave aside for 10 minutes, till the onions sweat and soften. Add the capers, oil, chilli and sugar to the onion mix. Adjust seasoning. Boil the spaghetti, drain, toss with a little olive oil and cool. Mix in the onion dressing, tomatoes and half of the fresh herbs. Adjust seasoning and toss well. Chuck in the Bocconcini and toss gently through the pasta. Divide into bowls, drizzle a little olive oil and top with rest of the fresh herbs. Serve with a chilled glass of Proseco on a warm summer afternoon :)

Marinated Vegetables.

In continuing with the summer theme, let me share one of my personal favorites in no-stress cooking. Marinated  Vegetables are so easy to make that even the biggest kitchen-phobe would toss it with a smile. I found this recipe in the Good Housekeeping India magazine, and have used it for years to wow the guests at my dinner parties. And the best part? My waistline loves the fresh n light meal :)

To make Marinated Vegetables you will need:

1 medium cauliflower, broken into florets

1 cup peas

2 red peppers

1 green pepper

200 gm mushrooms, quartered

1 yellow pepper

200 gm french beans, sliced diagonally

10 carrots, sliced diagonally

1 small broccoli, cut into florets

1/2 kg baby potatoes

5 tbsp fresh basil, finely chopped

(of course, you could substitute the veggies with any seasonal produce you enjoy)

MARINADE: 2 tbsp olive oil

                       1 stick cinnamon

                      2 bay leaves

                      4 cloves

                      3 onions, sliced

                      5 cloves garlic, minced

                     1/2 cup vinegar

                      1/2 cup water

                     2 tbsp sugar

                     1 tsp dried rosemary

                     salt, pepper and red chilli powder, to taste.

Method: Steam all the veggies till crunchy but done. Boil and peel the potatoes. Heat oil and add the whole spices. Add the onions and saute till brown. Add the garlic and saute till golden. Then add the rest of the marinade ingredients and bring to a boil. Reduce flame and simmer for 8 minutes. Season well. Pour the prepared marinade on the steamed veggies and leave at room temperature for a few hours. Garnish with basil just before serving with dinner rolls or pasta. 

Chana-Kairi Chutney

The best part of Summers are the wide array of mango dishes.. sweet, savoury, raw, ripe.... u name it and every region can produce its own repertoire of  Mangifera Indica!

The Chana- Kairi chutney is a staple in every Maharashtrian home. A dry, coarsely ground side dish, it packs a punch of flavour and can elevate the humblest of meals. 

This chutney can be made without the mango as well, but personally, i love the punch of the tangy raw mango.  

To prepare the Chana- Kairi Chutney you will need:
1 cup chana dal (split Bengal gram)
5 green chilles
2 tsp cumin seeds
pinch turmeric
3 tbsp oil
1/2 tsp sugar
pinch asafoetida
1/2 tsp mustard seeds
1 medium raw mango, grated
red chilli powder and salt to taste

Method: Soak the chana dal for 3-4 hours. Run in the food processor with the green chillies and 1 tsp of cumin seeds. Take care to ensure its coarsely ground and not a fine paste. Mix in the raw mango, red chilli powder, salt, sugar and turmeric. Heat oil in a wok. Add the mustard seeds, asafoetida and the remaining cumin seeds. Mix in the chana dal and cook on a low flame. When the mixture starts to dry, cover and continue to cook till the grains start to separate and the moisture evaporates. Serve as a side to any meal!

HANDY TIPS: 

> While the dal cooks, ensure you stir requently to prevent it from sticking to the pan. 

> If the chutney seems a little too dry, heat some oil in a pan and mix into the chutney with a splash of warm water.

> For an uncooked version, simply temper the ground dal and spices with a mixture of mustard seeds, asafoetida and red chilli powder.
> Store in the refrigerator for upto 2 weeks. 

BEETROOT PULAO

Winters bring the best of everything... celebrations and food. The garden is just overflowing with fresh colourful veggies, begging to be picked! And one of the best ways is to make this very warm winter special one-pot pulao! Colourful and favour- full, its perfect when the sun in the garden beckons and you want something quick and easy!!

The Ingredients for Beetroot Pulao are

1 cup rice
1 medium sized beetroot, cut into bite sized cubes
1 1/2 cup mixed veggies, chopped roughly 
2 sprigs curry leaves
1/2 tsp cumin seeds
1 inch cinnamon stick
2 bay leaves
3-4 green cardamom, crushed lightly
4-5 cloves
1 green chilli, slit
1 medium onion, chopped
1 tsp ginger garlic paste
a pinch red chilli
1/2 tsp coriander powder
1 cup basmati rice
1 1/2 cup water
2 tbsp coconut milk

Method: Soak the rice in water and coconut milk. Heat a tbsp of oil in a pressure cooker. sizzle all the whole spices and curry leaves. add the chilli and onion. saute till translucent. add the ginger garlic paste and saute for a couple of seconds. add the rest of the ingredients and salt to taste. Cook for two whistles (approx 5-10 mins). garnish with coriander and serve with curds and poppadums!!