It is an established fact that carrot halwa is the quintessential winter dessert in North India at least. Usually everyone makes the red carrot halwa, loaded with the goodness of juicy winter carrots, ghee (a good fat), and dry fruits but I absolutely love the black carrot halwa since my childhood. More than the red and the exotic white one which is sold only at Shirin Bhawan, Chandini Chawk, Old Delhi. In Allahabad, Lucknow and nearby areas it was made in many households on regular basis and was one of the top picks for the winter wedding season. It was also part of the Royal Awadhi cuisine.
In Delhi, the safed gajar ka halwa ruled until the red one came and dominated the market after the partition.
Even though it a specialty of Eastern UP, very few shops make and sell it. Kali gajar is not really black but of deep violet hue like the beetroot and is used in Punjab for the preparation of the delicious kanji, a mustard, ginger powder and rock salt-laced tingling appetizer. Interestingly this deep purple variety of carrot is the original carrot.
This traditional gajar halwa is one of the top ones in the lost recipes / delicacies of Indian cuisines. The richness of ghee helps in absorption of fat soluble vitamins in the pigments. Black carrot is rich in flavonoids and Antioxidant anthocyanins among other things. They are considered to be warming in nature and extremely healthy so the halwa was eaten as a tonic to boost the immunity. The halwa is less sweet than the red carrot and has a unique taste and flavor that you need to cultivate and once you do it will become one of your top choices.
For years I made this delicious exactly as I made the red carrot halwa and thought that the astringent taste was part of the package but then as few years back I came across Sangeeta Khanna’s recipe on her blog. I was surprised to know the reason for the strange taste and how the black carrots mask the sweetness of the milk unlike the sweet red ones when cooked in full fat milk. So I learned how to get rid of the problem. It was a game changer for the dish I so love. So, the recipe I am sharing is originally hers and you can find it HERE too.
The Kali Gajar Halwa is rich in ghee ( clarified butter) which is essential for the absorption of fat soluble nutrients of the pigment. So, do make this mouth watering dish before the season for black carrots is over.
1 kg cleaned peeled and grated black carrots
1 Liter full fat milk reduced to make about 200 gm rabdi like thick consistency)
200 gm sugar
60 gm (2-3 tbsp) ghee or a little more
chopped nuts, raisins for garnish (I usually prefer it without any add-ons)
Wash, wipe, peel and grate the carrots and keep aside. I usually use a plastic bag over my hands while grating as the pigment is hard to wash off. Be careful of it staining your clothes etc.
( Side note -My aunt used to say one should always use straight carrots and not the deformed twisted ones. I asked her the reason and she gave some popular story about the root resembling the phallic shape and considered aphrodisiac.) 😀
Take the full fat whole milk in a thick bottom pan and bring it to boil. Now, reduce heat and let it evaporate and thicken while you prepare the carrots. Keep stirring now and then. I absolutely detest khoya or mawa so never use it. It also changes the original subtle taste which is a complete no no. No shortcuts to good food.
Heat a broad thick bottom pan or wok on medium flame and generously smear it with ghee. The wok must be large enough to comfortably contain all the grated carrot.
Slid in the grated carrots and stir vigorously for five minutes or till the carrots wilt and reduce. Now, tun the flame to medium and keep stirring. The beautiful flavors will get locked in as the carrots get a little seared. They will get a glorious sheen when this happens.
Once the grated carrot reduces in volume and becomes shiny soft you can mash it a little to get a smooth texture or leave it as it is for that authentic granular texture. I don’t mash the carrots as it is the shredded texture that gives the dish its character.
Add the sugar and mix well. Keep stirring and cooking till all the water released from adding the sugar evaporates. The mixture will become glazed and shine.
By now the milk would have reduced to the required consistency. Stir and scrape all the thick malai from the sides of the pan. Turn off the heat and remove it from stove. Add the thick evaporated milk to the carrot mixture and mix well. The milk will take on the gorgeous purple hue of the carrots and the kitchen will become fragrant with the aroma and the halwa won’t get the .astringent taste either.
Cook till all the ingredients come together in a mass. The mixture will usually leave the sides. Roast it a little more and remove from heat.
Garnish with chopped blanched almonds, raisins etc if you desire. The halwa is best served hot.
I can assure you that you will definitely go for another helping. Do let me know if you prepare this.
The temperatures are soaring in Northern India and Delhi is sizzling at 46 degree Celsius. I am keeping myself hydrated with various sharbats and Kokum is one my favorites. It keeps the body cool and is anti inflammatory. Kokum juice has other health benefits too but I love the tangy sweet taste of this delicious sharbat and make it often. I use kokum or aamsul, also known as Malabar Tamarind, as souring agent too. We made kokum saar too sometime. It tastes amazing and helps aid digestion too. Will share a recipe soon.
Kokum|kokam, Garcinia indica, belongs to Mangosteen family. It is native to the western coastal regions of southern India and used extensively in the cuisines of Gujarat Maharashrta and several southern states. The fruit is usually sold as a dried dark purple to black rind or as semi wet sticky curled edges. When added to food it gives the dish a pinkish purple color and a sweet/sour taste. It is slight astringent in nature too.
As fresh kokum is not available in Delhi I use the dry one. I have two batches of it, one is dried with salt and the other is plain semi dried fruit petals which I use to make sharbat. I avoid buying the readymade concentrate but if fresh or dry kokum is not available in your area please feel free to use the market bought concentrate. Add roasted cumin powder, crushed mint, black salt to the sharbat and sip the tangy sweet goodness on hot summer noons. Trust me there is nothing to beat this drink. Use it for Margaritas and other cocktails. It pairs well with rum and vodka. Here is an Ice Tea Recipe with Kokum.
The semi dry or dry kokum petals have a very strong sour taste so they should be used with care. The dry kokum tastes very sour and astringent but has a sweet aroma. The fresh fruit is sweeter. The very dry kokum petals will give you a muddy and reddish brown colored sharbat but the
Kokum sharbat concentrate can be stored in the fridge in an airtight glass jar for a maximum of 3-4 weeks. Use clean dry spoon to use it whenever required.
1 cup – Kokum
1.5 cups – Sugar
1.5 cups – Water
1 tsp. – Black salt
2 tsp. – Cumin powder
1 tbsp – Crushed mint leaves
Wash and soak dry / semi dry kokum petals in 2 cups of warm water for 2-3 hours. The petals will soften and will leave a deep reddish or deep mauve wine color.
Strain the water and keep it aside. Now Mash the kokum with hand or blend in a mixer.
Add this mixture to the reserved water and put it over medium high flame. Add the sugar and stir nicely till it dissolves completely. Cook for another 2-3 minutes till the liquid thickens a bit and comes to a syrup like consistency then turn off the heat.
Let it come to room temperature then sieve it through the strainer. Press the crushed kokum with the back of the spoon or with fingers to extract all the juices.
Add black salt, roasted cumin powder, black pepper ( optional ) and stir. Your concentrate is ready to be bottled.
To make the sharbat, take 2-3 tsp of kokum concentrate ( as per taste) in a glass and tip in chilled water and a little of crushed mint leaves. At this point I empty an ice cube tray and fill the slots with this sharbat instead of using ice for the drink. Ice more flavorful. dilutes the drink so ice cubes made of sharbat make it.
Once the cubes are set we are ready to make the sharbat.
In a glass pitcher add kokum concentrate depending on how many glasses you need to make. Add chilled water and crushed mint leaves and give it a nice stir.
Take the serving glasses and salt the rims by taking some pink or black salt in a plate and inverting the wet rims on it.
Gently pour the sharbat in the glasses then add the sharbat ice cubes to it.
Method – 2
Sometime I don’t boil the Kokum and juice to make a concentrate. I just soak the kokum in just enough water to cover the fruit petals for 4-5 hours or overnight inside the fridge then rub the kokum with fingers to extract all the flavor. Then strain and add boora cheeni or jaggery powder, roasted cumin powder, black pepper powder, crushed fresh mint leaves, kokum ice cubes and more water then stir to make a quick sharbat. It tastes equally good.
You can also put one kokum in a glass of water and soak for half an hour, add salt, cumin powder and drink that water too as an aid to digestion.
Do try this concentrate to make mocktails, cocktails and Ice teas. You will definitely love the delicious and flavorful taste.
Do away with market bought drinks and invest some time in our indigenous and traditional drinks.
Summers are the best time to have these excellent sherbets or sharbats made from fresh fruits. Some are chopped, pulped and boiled with sugar then strained while some others are raw. I prefer them uncooked but then do they become ras or juice rather than sharbats? Perhaps, they do. I will share both the methods here though I did not cook the apricots here. In case I was using the dried ones then soaking and cooking to make a concentrate would be a good idea.
These gorgeous sweet and juicy apricots or khubani came via Farmer Uncle straight from the Singha Farms (orchards) in Kothgarh, District Shimla, Himachal Pradesh, India. The fruit is chemical residue free and one can feel the difference in taste between these and the ones I buy from local markets in Delhi. There are some more apricot recipes that you can check HERE. and HERE .
I over indulged myself and while I was licking off the dripping juices I got reminded of the old old days when I was young and partied hard whenever I could. It reminded me of Qamar al-deen, an apricot nectar beverage from Middle East made with a specific variety of apricots, orange blossoms, and sugar. Or, I think it was called lavāshak Qamaruddin made from apricot fruit leather. The beverage in itself was heavenly but the cocktails made from it with Vodka/Gin/White or Spiced rum were killer.
This recipe is simple and brings out the flavor of the fruit. You can also turn it into a slushy or a sorbet.
Fresh Apricots / Khoobani – 8-10 medium size
Lemon Zest – 1/4 teaspoon
Fresh Lemon juice – 3 -4 tablespoons
Jaggery powder / Sugar – As per taste ( depends on the sweetness of the fruit)
Rock Salt – 1/4 tsp
Water – about 3 cups
Fresh mint leaves – 3-4 muddled
Wash and pat dry the apricots. Pull them in half and remove the stones.
Chop them roughly and put them in a blender jar and blend.
Once the mixture is smooth and nicely blended strain it through a sieve in a pitcher. Rub the pulp with back of a spoon so that all the pulp san the tough fibers goes through the sieve.
Add a cup or two of water to dilute the concentrate and add lemon juice, lemon zest, salt and jaggery powder or boora cheeni/ sugar.
Mix it well then pour some of the sharbat in an ice cube tray and freeze.
Add fresh muddled mint leaves to the remaining sharbat and chill it.
Once the cubes are frozen, add them to the chilled sharbat and serve.
Method 2 – Soak the dry seedless apricots overnight and pulse the swollen fruit in the blender with a little water, lemon juice and sugar the next day to make a paste.
Strain it into a pitcher, add water and mix well. Serve chilled.
If you are in a hurry then you can soak the apricot leather or dried apricots in hot water for 3-4 hours or just boil them a little to soften them with sugar and water over stove top ( like a compote) then cool to blend. Add more water to dilute as per your liking.
You may add a little orange blossom water to it before serving. You may also add Gin / Vodka / Spiced or White Rum to make a cocktail.
You can use tamarind paste instead of lemon to make Imli Khubani ka sharbat.
To make the tamarind Apricot Sharbat you need :
Dried apricots – 250 gms (soaked overnight & deseeded)
Imli ka gooda (Tamarind pulp deseeded) – 250 gm
Boora cheeni – 250 gm or as per taste
Water – 1 litre
Rock Salt – 1 tsp –
In a blender add dried soaked apricots & tamarind pulp. Blend well then strain with a sieve. Set it aside. In a heavy bottom pan add sugar and water, mix well and cook until sugar is dissolved. Now add the apricot pulp and mix well. Cook on medium low flame for 5 minutes then turn off the stove. Let the mixture cool down.
Add required concentrate to a pitcher, add salt and crushed mint leaves, add more water if needed and adjust sweetness if required. Place it in the fridge to chill.
In a serving glass, pour the sharbat, ice cubes. Stir well and serve.
Always use fully ripe juicy apricots. Ripe apricots are soft to touch. They should be firm, and orange gold in color.
Though there are hundred of recipes for mango relish and chutneys made with raw mangoes this one is unique because it uses red onions unlike the other cooked sweet and sour chutneys with raw mango and jaggery.
I learned it at my in-laws’ house where every summer my MIL would make this lip smacking chutney and we devoured it with parathas, missi roti, cheelas, poori or curd rice or just licked it off the spoon. I was surprised how the onion gave a unique flavor to the chutney. I had not eaten or seen this earlier but found that it was regular summer special in her village in Una district of Himachal Pradesh. Many other areas in Punjab too had a slightly different version of it.
This chutney can stay in the fridge for at least a month. Always choose unblemished raw mangoes for this, a bigger variety is better but you can use any local variety. I use pure organic jaggery for it. Unfortunately you can’t replace it sugar. The texture and taste will completely change. It is advisable to make it in an iron wok or kadai to get the maximum benefit and taste.
It is a simple recipe to follow.
Raw Mangoes -1 kg
Pure Jaggery – As required. It depends on how sweet you want the chutney to be. The taste should be a perfect balance. 100 gm is usually good.
Red Onions – 4 large
Black pepper corns – 8-10
Red chili powder -1 teaspoon
Asafoetida – 1-2 pinch
Cumin Seeds -1 teaspoon
Vegetable Oil – 3 tablespoon
Broken Dry whole red chili – 1-2 (remove the seeds)
Salt – to taste
Wash, peel and slice the mangoes in long pieces.
Peel and cut the onions in thin slices.
Grate the jaggery and keep aside.
In an iron wok / kadai or heavy bottom pan heat the oil, once the oil is hot lower the flame and add cumin seeds. When the seeds begin to crackle, add black peppercorns, whole red chili and onion slices. Add asafoetida or hing and stir.
Cook on low medium flame till the onions become a nice golden brown then add sliced raw mango. Mix all the ingredients properly and add salt, chili powder. Mix the spices well so that all the mango pieces get properly coated.
Cover with a lid and cook on low flame till the mango slices become soft. Keep stirring in between. Once the pieces are soft yet firm add the grated jaggery.
The amount can vary according to the taste but keep in mind that there should be a perfect balance of sweet and sour. I prefer it less sweet and more spiced.
Cook the mixture on low heat and keep stirring so it doesn’t stick to the pan bottom. Check for the spice, salt sweetness and adjust if required. While cooking make sure that the mango slices retain their texture. They shouldn’t become a mush.
Once the jaggery melts properly and everything gets mixed nicely turn off the gas and let the chutney cool. Spoon in the chutney in a clean and dry jar and put the lid on.
Always use clean, dry spoon to take out the chutney.
Arrabiata Sauce is one of my favorite sauces and I use it for pasta especially Penne and for many other dishes. It is healthy, full of texture and color and easy to prepare. The one thing that makes it distinctly different from other tomato based red sauces is the chili factor. The crushed red chili flakes or the fresh ones that are added whole or chopped give life to the classic marinara sauce that is the base sauce for Arrabiata.
Also a good amount of olive oil works best for the sauce. Cooked or heat processed tomatoes contain more lycopene, because cooking helps to release lycopene from the tomato cells. Lycopene is fat soluble, so it helps to cook it in oil, such as olive oil. Presence of peperoncino (chili flakes) gives it a defining characteristic (and a lively kick). I add basil and coriander to enhance the taste.
The main ingredients for Arrabiata are tomatoes and garlic. Those who love garlic like I do can use it as a main flavor in this recipe. I use fresh ripe plum tomatoes to make the Concasse for this sauce. Canned tomatoes aren’t something I use at home.
Arrabiata sauce goes very well with Indian cottage cheese or Paneer and we all love it. I am not a big fan of paneer but I do love a few dishes made with it. This is one of them. I also make the same dish in classic marinara or just the concasse with lots of fresh green chilies added with an Indian twist to the seasoning.
The basic ingredients for the Arrabiata sauce I make for this particular dish are :
Tomato Concasse – 400 gm approx
Garlic- medium size 8-10 pods ( peeled and finely chopped)
Red Onions – 2 medium, finely chopped
Fresh coriander greens (with tender stems) – 5 table-spoon ( finely chopped)
Crushed red pepper flakes – 1 teaspoon or fresh red pepper -2-3
Olive oil – 2-3 table-spoon
Black Pepper – freshly crushed 1 tea-spoon
Cumin Seeds – 1 teaspoon
Salt – to taste
Tomato sauce – 6 tablespoons
Dried Bay Leaves – 2
Fresh Basil Leaves – 3-4
Salt – to taste
Indian Cottage Cheese/ Farmer cheese / (Paneer) – 400 gm ( preferably home made but you can use market bought too.) Chopped in cubes and placed in warm saline water
Warm the olive oil or any other vegetable oil / butter in a thick bottom pan.
Add the cumin seeds and bay leaves. Once the cumin begins to crackle, add garlic and roast a little till it changes color slightly. Add whole / chopped red pepper or chili flakes to perfume the oil. Keep the flame low so as not to burn anything.
Add the chopped onion and stir. Cook until onion softens.
Add the tomato concasse ( canned tomatoes/ store bought concasse) and give it a nice stir. Let it simmer on low medium heat as you stir occasionally with a wooden spatula or spoon. Let it cook on low heat for 30 minutes or till it reaches your desired consistency. I keep it thick gravy like. Add basil leaves and fresh chopped coriander. Give it a stir.
Add salt, tomato sauce and freshly crushed black pepper. ( Be careful of the heat threshold )
Taste the sauce and add anything you feel is lacking.
Once the Arrabiata sauce is ready add the cubes of paneer ( Indian Cottage Cheese) in it and stir gently to cover the cubes uniformly in sauce. Let it cook for ten more minutes. Add warm water if the sauce is too thick. If it looks thin simmer a bit more.
Serve hot with sourdough breads, garlic breads, phulka or paratha. I sometimes just eat a bowlful of it on its own.
(I had posted an earlier version of this dish in 2010 that I have removed)
There are some dishes which remain a favorite no matter what. They are soul food you can eat anytime, any day. Amti bhat, Varan bhat, Poori allu, ammras poori, Avial and Brinjal Gothsu to name a few.
I’ve never eaten kathirikai ghotsu with venn pongal sadly but I love it with idli, dosai and plain steamed rice with a dollop of warm ghee on top. A burst of spicy tangy flavor that is out of this world. It is a perfect side dish. I am anyway not so fond of sambar so this is my go to dish. Kathirikai gothsu/gotsu is a typical TamBram dish but other communities across South India also perhaps make it.
I love eggplants and I find that here the flavors are perfectly balanced. The jaggery and tamarind combination I use in khatte meethe baigan sabzi too. The recipe is quick and easy to make.
Usually I use sambar onions ( shallots) for this but here I have used the local red onions and instead of moong aal I have used te ink lentil or malka daal. It is fun to experiment with food and I am a bit easy going in the kitchen so whatever is handy is used. So you can say it is my version of brinjal gothsu.
Brinjal/Eggplant/Baigan/Kathirikai – 1 large diced into cubes (approx 1 cup)
Sambar onions ( shallots) 8-10 quartered or Red onion – 1 -2 chopped (approx 1 cup)
Tomato – 1/2 cup chopped into cubes
Ginger – 1 inch grated or chopped fine
Curry leaves – 2 sprigs or 8-10 leaves
Green chili – 2 slit lengthwise
Jaggery – 1 tablespoon
Tamarind water – 1/2 cup
Mustard seeds – 1/2 tsp
Oil – 1 tbsp (traditionally Sesame oil is used)
Coriander leaves and tender stems – 2 tbsp chopped fine
Moong dhuli or malka daal (Soaked for half an hour) – 2 tbsp
Sambar Powder – 1 tsp ( you can make your own Gothsu Podi too but I don’t know how to so use sambar powder instead)
Turmeric Powder -1/2 tsp
Hing / Asafoetida – 1/4 tsp
Salt and Water – as needed
Cut the vegetables and soak the brinjals in water to which a little salt is added. Soak a lemon size ball of tamarind pulp in warm water to loosed it up. Keep aside.
Collect all the required ingredients and put pressure cooker on medium heat. Once the cooker is hot add some oil ( I used Saffola gold). Add mustard seeds to the hot oil and when they crackle, add curry leaves, hing, onions, ginger and green chili, stir rill the onions are translucent and light golden in color.
Now add the chopped tomatoes. Give them a stir and let them cook for a minute. Add chopped brinjal or Kathirikai and stir on medium high flame till the color of the brinjal skin changes a little,
Add the soaked moong or malka daal. I added it to provide a base to Gothsu. It tastes good too.
Squeeze the tamarind ball to extract all the pulp into the water and the tamarind water, turmeric powder, sambar powder, salt, jaggery to the vegetable. Mix properly.
Close the lid of the pressure cooker and cook the gothsu for 2-3 whistles.. Turn off the gas and let the pressure release naturally.
Open the lid carefully and give gothsu a gentle stir. Add chopped coriander greens and spoon it in a serving dish.
Serve hot with rice, idli, pongal, dosai or even phulka. Don’t forget to add a dollop of hot ghee on top of gothsu when serving.
You can char roast the brinjal on direct flame and mash it a bit or fry the chopped brinjal pieces and use for Gothsu too. You can also make the Gothsu in a pan instead of cooker.
You can make your own podi or Gothsu powder instead of using Sambar powder. I usually make the sambar powder at home but here I have used MTR one.
I sometime add chopped carrots, peas or french beans to it just coz I like the taste but mostly I keep it simple.
Do let me know if you make it.
I have not been keeping too well and that is affecting my writing and other projects badly. Made these traditional UP style dahi gujias for Holi but never got a chance to post the recipe. My apologies for this late post.
Dahi gujia can be called sibling of dahi vadey/dahi bhalle. Melt in the mouth, delicate lentil dumplings especially made in the shape of gujia during festive or auspicious occasions like weddings etc. It is also a Holi specialty in parts of Uttar Pradesh. A bit tricky to make, it takes a bit of patience and practice to make these. The gujias have a little stuffing inside them unlike the usual dahi badey. Served with sweet tamarind sauce or sonth and ground spices this remains one of my favorite dishes in any season.
I remember my mother making them and arranging them gently in a large ceramic pan then pouring the chilled beaten curd over it and let them rest a while to soak up the curd. She would then decorate them with ground spices and sauces. The gujiyas were so tender hat they would break at the slightest touch. The trick to this softness lies n the making of Peethi or ground lentil paste.
One must keep in mind to soak the daal for minimum 4-5 hours preferably overnight. Grind the daal with minimal water to make a whipped cream like paste. It should be airy and light. Check the lightness of the paste by dropping a little batter in the glass of water. If it floats then it is ready to use. Soaking the fried gujias in hot water for a minimum of 30 minutes is essential too. This will help them to fluff up to double the size and remove excess oil too. They can them be gently squeezed and used. One can refrigerate the fried gujias for at least and use them later too.
For Gujia :
Urad daal (Dhuli) | Split skinned black lentil – 250 gm
Oil for Frying
For stuffing :
Ginger grated and julienne – 1 inch piece
Chironji – 1 tsp
Raisins – 10-15
Freshly Crushed black pepper – 2 tsp
You can add crushed cashews too. I do not.
Other ingredients :
Home cultured Yogurt /Curd /Dahi – 500 gm
Sugar – 1 tbsp
Salt – to taste
Sweet Tamarind Chutney Sonth – as required
Green Coriander \ Mint Chutney – as required
Roasted cumin seed powder – as required
Salt – as per taste
red chili powder – as per taste
Asafoetida – 1/4 tsp
I just realized I forgot to add the process pic of frying the gujia. Sorry about that.
Note to self and Tip – when planning to post on blog save pictures separately from Instagram. lol .. here is the pic from the story I rescued. You know where it should have gone in the collage.
Wash and soak the skinned and split black gram daal overnight. In the morning remove excess water and grind the daal into a fine paste ( it should look like whipped cream.) Add a little water to the daal while grinding if it is too thick but the batter should not become runny.
Take it out in a large bowl and whip it with fingers too to incorporate air into he batter. This will help the gujia to stay light and fluffy.
Now, add oil for frying in a kadhayi / wok and put it on medium high flame. Meanwhile in a shallow large bowl take water(not boiling) and add hing/asafoetida and salt to it. Mix well and keep aside.
Spread it into a round shape of 4-5 inch diameter with your fingers. Add a little of stuffing and gently fold the batter with the help of the sheet to make the crescent shape gujia. Join the edges by gently pressing with fingers.
Lift the gujia with the sheet n your left hand and flip the gujia gently in to your right hand. Gently slide it into the hot oil. Be careful while you do this step.
You can make these gujias on your palms too but that requires skill and practice.
Fry it till its color slight golden brown. Remove excess oil and drop it gently into the bowl of hot water.
Repeat the steps for frying all gujias and place them in salted hing water for 15-20 minutes to absorb the flavor. In another bowl beat the chilled yogurt . I prefer to use home cultured one but you can use the market bought one also.
Once it it nicely whisked, add sugar and mix well. The consistency should be flowing but not really thin and runny.
Take out one gujia at a time and gently press it between palms to squeeze out water. Place the gujias in a shallow dish and pour the beaten yogurt on top soaking them well.
Decorate with tamarind sauce and green chutney. Sprinkle roasted cumin seed powder, red chili powder and black salt over it and chill.
Serve when desired. You can also keep the curd separately and make individual servings by putting a little curd as base in a plate then adding 1-2 gujias and spooning some more curd on top. Garnish with ground spices and chutneys before serving.
I make the usual dahi bada with the same mixture many times in summer. It is a complete lunch for me at times and one of my favorites too.
Do give this a try and let me know your experience.
I like bitter marmalade to the moon and back. Thick cut, medium cut or thin cut, I love it both ways but I am a little particular about the sweetness part. I like my marmalade slightly more bitter. Fans of marmalade are very touchy about how the marmalade should look, taste. Some like it a bit soft, runny while others may prefer a perfectly set, some juice the fruit others chop it and use the pulp with rind, some prefer large, juicy chunky pot of gold while some like the slivers of sun in there bottle. Every texture has a taker who loves this deliciousness. There are hundreds of methods and each is right. I am sharing mine with you though each marmalade recipe is sentimentally personal. Always read the full recipe before starting off to make.
I have made this one with Kinnow and oranges. Both are selling in abundance right now and the fruits are packed with pectin so no artificial pectin added to this recipe. The pips, pith and skin rich in natural pectin will do the job.
Kinnow is basically a hybrid variety of two kinds of citrus cultivars – King (Citrus nobilis) and Willow Leaf (Citrus x deliciosa).cultivated throughout Northern India and even in other citrus growing states.This popular and delicious fruit is considered as one of the healthiest because of its health benefits but those you can Google. Kinnow fruit is juicy and has thicker pulp than oranges and even the pith is thicker. I find them perfect for marmalade. Here I used a few oranges too but didn’t use their peel as it was bruised. Also a twist in taste came with a hint of ginger juice. It gives such a kick to the marmalade I can’t tell you.
Preparing marmalade is a labor of love. It is one of those erotic kitchen romances. If you detest long drawn processes of preparations and cooking then this recipe is not for you. There is a certain joy in peeling oranges, making those slivers of the peel, scooping out the pulp or cutting the fruit with juice dripping all over, the slow cooking and then basking in the bitter sweet aroma of the orange nectar that will fill your home.
Here’s how you will make that magic happen: (I missed two process pix here. (Deleted them by mistake so sorry about that)
Kinnow – 3
Oranges – 2 large (Total fruit pulp was about 1/2 kg or 500 gm)
Sugar – 800 gm (adjustable)
Juice of lemon – 2 tablespoon
Ginger juice – 1/2 tbsp (optional)
Water – 1 liter approx
Wash, wipe and peel the fruit. Always buy firm, ripe fruit that is not bruised.
With a sharp knife scrap the pith from the peels and keep aside. Do the same with the peeled fruit. Remove all the white pith and pips. Collect it in a muslin cloth and tie in tightly to make a pouch.
Now, shred the peel into the desired length and thickness. I sliced into thin it into thin slivers for this batch. Keep it aside and chop the fleshy fruit fine. Some people juice the fruit and discard the pulp or cut the oranges with the rind into moon like slices but my marmalade is not translucent when made it is voluptuous to say the least with a strong citrus flavor and thick texture. The juicing gives a pale clear jelly like texture which you usually see in marmalade.
Meanwhile place a small steel plate in the freezer for the sheet test.
Once you have the pouch, the slivers of peel, the fleshy pulp all ready take a medium size pan and put the slivers of rind in it. Add enough water to cover the rind and boil for ten minutes. Turn off the flame and discard the water. Do it one more time. This is to ensure the correct bitterness needed for the recipe. Also, the rind will soften a bit. Once the sugar is added the rind doesn’t soften. This is what I learned.
Now, in a large thick bottom pan add, fruit pulp, water, sugar, ginger and the lemon juice. Place the tightly secured pouch containing pips and pith in the mixture. Lemon is needed as pectin needs acid to set in. The amount of sugar depends how you lie your before adding he r marmalade and how sweet the oranges are. mine were very sweet and I like bitter taste. Warming the sugar cuts down the frothing which you need to skim to avoid clouding the final product. 1:2 fruit sugar ratio works fine. I added a little less as I prefer more bitter taste. You can adjust.
Cook the mixture on medium heat to dissolve the sugar properly then turn up the heat and bring the mixture to rolling boil. Let it cook for 10 minutes then reduce the heat to medium – low to let the mixture simmer. Cook it for 40-50 minutes stirring every 5 minutes so that e mixture doesn’t stick to the bottom of the pan or overflows. Keep skimming the froth.
Never ever press the pouch with the ladle. Let it just sit in the boiling mixture for some more time then gently remove it.
Once the liquid reduces pay more attention. You need to stop the cooking process at the right time – too early and you get a runny marmalade, too late and you get a sticky mass that won’t spread.
Do the sheet test for checking. Drop a little marmalade on the chilled plate and see if it flows or shows signs of jellying. I prefer not to wait for that stage. I like when it slowly slides when the plate is tilted. Once cool it will set nicely.
If it is too runny cook a little more if it hardens then your best bet is to boil a little water and add it to marmalade and heat a bit more till you get right texture.
Once done turn off the heat and let it become warm from hot. Stir it to distribute the peels evenly. Ladle it in clean glass or ceramic jars and close the lid tightly. My jar has vacuum tight so perfect for storing it.
So, here we have gorgeous sunny marmalade that has the perfect bitter sweet rich taste. Spread it on your morning toast as a wake up call to a bright sunny happy day.
Tip- If you want a clear marmalade you need to squeeze the peeled oranges in a jug and use the discarded pulp in the pectin pouch along with pip and pith. Use this juice with, water and shredded peels to make the marmalade. I will try to make a small batch and put up the method in a few days.
You can use other citrus fruit too. The ratio of sugar, fruit and water will differ accordingly.
Earthy, flavorful, full of nutrition and delicious in taste sarson ka saag or mustard greens is a perfect winter meal. A staple in rural Punjab it is enjoyed by both Punjabis and non-Punjabis alike. The meal is often accompanied with buttermilk, homemade white butter, curd, radish/onion/green chili, jaggery. Made with seasonal mustard leaves along with other leafy veggies like bathua (Chenopodium or pigweed) and spinach the main dish has its variation in every household. Some people add turnip or radish to it while cooking. Others may use a little jaggery to balance the slight pungent taste of mustard greens. A mix of spices is stirred in to build up the flavor.
I learned this recipe from my MIL. Their village home surrounded by fields of mustard and maize. Fresh mustard leaves are tender dark green colored broad leaves with flat surface and may have either toothed, frilled or lacy edges depending on the cultivar type. Its light-green stem branches out extensively into many laterals and have a sweet peppery flavor.
My MIL always discarded the big, damaged or yellowing leaves. Only tender small/medium leaves were used for the saag. She used the tender stems called Gandal too. Gandal is also used to make delicious pickle but that we will talk about some other day. The stems are peeled and the upper thick fibrous layer discarded. Then they are cut into small cubes and added to the chopped leaves. She said it provided the sweetness to the saag and she is so right. The addition of gandal is a game changer in the making of this dish.
Preparing sarson ka saag is a labor of love, a time consuming process so many people make it in large quantity and freeze it. Whenever the craving strikes the saag is thawed and seasoned freshly to be enjoyed again. If you have a time crunch do clean and wash the leafy greens in advance and cook them with essential ingredients to save time.
Here is the recipe :
Sarson ka Saag :
500 gm – cleaned, washed, finely chopped mustard or sarson leaves and tender stems
250 gm – washed cleaned and chopped bathua or chenopodium leaves
250 gm – cleaned, washed and chopped palak or spinach leaves
Ginger – 1/2 inch piece+ julienne 1 tbsp
Garlic – 8-9 cloves
Green chili -4-5
Onion – 1 medium . chopped fine
Cumin seeds – 1/2 tsp
Red chili whole/ powder – 1/ to taste
Salt – to taste
Ghee/Clarified butter – 2 tbs
Turmeric Powder -1/2 tsp
Hing / asafoitida – 2 -3 pinch
Coriander seeds – 1 tsp
Maize flour / makki ka aata – 3-4 tbsp
Once you have all the greens cleaned, washed and chopped add them to the pressure cooker with a little water, salt, turmeric powder.
Pound the ginger, garlic and green chilies together in a mortar and pestle and add to the greens. This adds a delicious flavor to the saag.
Pressure cook till 3-4 whistles and lower the flame to cook for another few minutes or till the leaves are completely cooked. Let the cooker cook down then open and coarsely mash the saag with a potato masher or a buttermilk churner (Mathani) till it is a nice even mix. Add the maize flour and mix well so that there are no lumps.
Let it cook on slow heat to get the desired consistency then turn off the gas.
Now it is time season it. You can cool and keep the saag in the fridge at this stage for future use.
For the Tadka or seasoning, heat ghee in a pan and once it warms add asafoetida and cumin seeds and coriander seeds. When they crackle add whole red chili and chopped garlic. Fry it little till it browns a bit then add chopped onions and fry till they becomes translucent and pinkish in color, add some chopped ginger. red chili powder, stir and add the cooked saag to it. Cook on low flame for sometime and then urn off the stove. Keep it covered for sometime for the flavors to seep in. Serve hot with makki ki roti topped with a dollop of fresh butter r warm ghee.
Note – If you do not find bathua you can add a small tender turnip or chopped fresh tender radish with ts greens. It gives a very nice flavor.
Never ever blend the greens in a mixer, it not just changes the flavor a bit but makes texture sticky and goey. Saag should always be preferred “Ghota hua” or ” coarsely mashed” for the authentic taste.
If you wish add tomatoes then grate 1 large tomato and add to the seasoning after the onions have changed color. Fry the mixture properly till it is well cooked then add the saag. I avoid tomatoes at all cost.
You can change the proportion of the tadka / seasoning as per your taste but do not let the spices overwhelm the dish. The flavor of leafy greens must play a major role in taste.
Makki Ki Roti :
The makki ki roti is traditionally made by flattening the ball of dough between the palms of hands. I learned it this way and even cooked it on chulha but here is an easy way.
Makki atta / Maize Flour – 1 cup (2-3 rotis)
Warm water – as required
Take the flour in a plate and add warm water slowly. Keep rubbing the flour with your fingers as you bind it. Warm water ensures that the rotis come out soft and nice. Bind the flour and press it with the base of your palm till it becomes a cohesive mass and comes together in a nice dough. Cut the dough in two parts and make a ball.
Take a cling wrap and spread it on the kitchen counter. Apply a little oil and place one ball of the dough. Flatten it a bit with fingers and cover with one side of the cling wrap. Roll with a rolling pin till it s round and flat. It should be a little thicker than the wheat roti. Gently lift it and place it on the hot tawa. I usually apply a little oil to the tawa and wipe it before putting the roti. Let it cook on one side on slow flame. Once slight brown spots appear flip itand let it cook. Once both sides are nicely cooked toast it on open flame by moving the so that the entire area is nicely toasted.
Remove on a kitchen cloth and crush a little by holding it on you palm. Apply ghee or serve with white butter on top.
There is no sight more comforting than seeing the butter teasingly melt on the hot roti. Love hot makki ki roti with ghee and gud /shakkar too.
We make churma with stale or behi roti by crushing it with ghee and shakkar. It tastes divine. One can add a little hot milk in it too. 🙂
Serve the hot sarson da saag and makki di roti with mirchiwale pyaz, mooli, green chili, dahi and gur.
As you see this is not just food this is a love.