Sanjha Chulha

Panjiri - Ma ke special recipe...

2008-03-13T18:47:00.001-07:00

Its been ages since I posted any new recipe but its great to see people still visiting this blog and some of them demanding to start the sanjha chulha again before it dies down. I have to thank bloggers like Mehak and Anks, which kept pestering me to post a new recipe and keep the chulha alive. Although, it took a nudge from one of my co-workers to start the chulha again.

One of my co-workers, who is Punjabi married to a Bengali, told me that she was pregnant with her first baby and needed the Panjiri recipe. Panjiri is a kind of sweet, dried halwa that Punjabi people usually eat as parshad but it is also said to be one food that is recommended for women to eat after Pregnancy. So, the first person I called for the recipe was my Mom and she gladly passed me her secret panjiri recipe. The method of making the recipe is same and can be found in any online site (infact Mom send me the method from some website) but its the quantity of ingredients that distinguishes one panjiri from other.

(Picture courtesy: www.indobase.com)

Panjiri is also special for me because this was my favorite parshad esp. the one from Bangla Sahib Gurudwara. I have always loved parshad, so whether it was going to the Army Gurudwara near my school to eat some everyday or stopping on the way to Shiv Mandir and buying patashe ka parshad for my sweet tooth. Anyways, without further delay here's the recipe.

Panjiri (Contributed by: My Mom)

Dedication: This recipe is dedicated to my friend Preeti (Hyderabad waali) who recently gave birth to a beautiful girl.

Ingredients:

1. Wheat flour (atta) - 250 gms
2. Sugar powder - 750 gms
3. Desi ghee - 1kg
4. Gond - 100gms
5. Sonth powder (dried ginger powder) - 50gms
6. Makhane - 200gms
7. Suji - 100gms
8. Besan (gram flour) - 100gms

Method:

1. Fry the gond in the ghee, first over high and then over low heat, till cooked through (it puffs up, and when cooked through, you can cut through it).
2. Remove with a slotted spoon, and grind in a blender, very fine.
3. In the same ghee, fry the makhanas till brown and then remove
4. Roast the atta in the remainder ghee till a light brown (over low heat).
5. Remove from heat, mix in the sonth, makhana and gond and leave to cool.
6. When cool, mix in the sugar and serve or store.

Chilly Paneer (Contributed by: Faith)

2007-01-31T19:30:00.000-08:00

I love paneer but always find it a hassle to goto the out-of-the-way Indian store. So, when Faith told me that she made paneer, I was skeptic at first but still asked her to send me the recipe. We were celebrating Republic Day on 26th evening and so I thought it will be a great potluck recipe to bring. I got the paneer and rest is history. All the paneer was finished in the party, so it was a hit of some sorts. I loved it so much that didn't wanted to take it to the party at first but had no other choice.

This is a fusion paneer with a Chinese flavors to it. So, Thank You Faith for keeping the chulha burning...

Chilly Paneer

Dedication: Since this was a Republic Day Special, this recipe is dedicated to Indians all over the world.

Servings: 3

Ingredients:

2 medium sized capsicum (shimla mirch)
2 medium sized onions
200 gm paneer
5-6 baby corns (optional)
1 tsb soy sauce
1 tsb chilly sauce
1 tsb vinegar
1 tsb tomato ketchup
oil
salt and pepper acc. to taste

Method:

Wash and cut capsicum in square pieces
Cut corn in halves
Cut paneer into square pieces
Slice onions
Heat the pan and add 1 tsb oil
Saute capsicum and corns for 2-3 mins on high flame and keep them aside
Add 2 tsb of oil again and saute the onions for a min

8. Add capsicum, corn and paneer to the mix

9. Add soy sauce, chilly sauce, ketchup, vinegar and toss it
10. Add little salt (as soy sauce has salt) and pepper
11. Stir for 5 mins on medium flame

12. Garnish with grated paneer
13. Serve hot
14. Enjoy!!

Mushroom Risotto (Contributed By: Princess)

2006-11-13T22:55:00.000-08:00

The Sanjha Chulha seemed to be cooling off, when Princess came up with this recipe to keep it burning. She had promised me this recipe long time back but then had to make an adventurous tour to India like only a Princess can. Thank You Princess, for sending me this wonderful recipe, which I tried and loved. This recipe is a perfect exotic meal for that special someone. So, without further ado, here goes the recipe...

Mushroom Risotto - Princess Style

Dedication: This recipe is dedicated to all the wonderful kids of the world on this Children's Day

Ingredients:

125 g butter/olive spread/any lite margarine type thing
1 onion finely chopped
375 g mushrooms (or whatever veggies u fancy- celery, carrots, courgettes/zuchini finely chopped)
500 g risotto rice (sells as arborio rice in the Italian aisle with the pasta)
1.2 liters of vegetable stock (2 vegetable stock cube dissolved in 1 litre works well- I often buy the organic vegetable stock cubes.)
1/8 tsp saffron threads for parties or 1/8th tsp haldi!
salt and freshly ground black pepper
40 g grated Parmesan cheese

To serve:

2 tablespoons chopped parsley leaves (fresh leaves if u are serving at a fancy do)
freshly grated Parmesan cheese

Method:

1. Heat half the butter in a large heavy frying pan, add the onion and fry gently till soft on a low flame until soft and translucent. Make very sure it doesn't burn or become too coloured.

2. Add the sliced mushrooms or veggies (very finely chopped carrots, zucchini, peas) and cook for 2-3 minutes, stirring occasionally. Add the rice (don't wash the rice like u do for Indian rice) and stir over moderately low heat until the grains are glistening and beginning to turn translucent at the edges.

3. Stir in one ladle full of boiling stock and simmer very gently until it has become fully absorbed. Continue adding one ladleful of stock in the same fashion till the rice is cooked thoroughly and tender and all the liquid is absorbed. This should take about 20 minutes. Halfway through the cooking stir in the saffron threads or turmeric. Stir frequently to prevent sticking to the bottom of the pan. Season with salt and pepper

4. When the rice is cooked, turn off the flame. Mix in the remaining butter(choose only as much butter as u want if u are being ultra healthy)- Stir in the grated Parmesan cheese. The risottos should not not be too dry-should be quite moist. Serve the risottos sprinkled with parsley.

Enjoy and Hail the Princess :-)

Shrimp Scampi

2006-08-14T15:16:00.000-07:00

I love shrimps. I think they are one of the most yummy of all sea foods. This is one of the easier recipe and is great for a romantic sea-food meal with (or for) your better (or worse??) half. I made it yesterday but don't get any ideas...lol. I am surprised that someone got this recipe right through the hints and that someone is Tarini. Let's get to the recipe straightaway...

Shrimp Scampi

Dedication: This recipe is dedicated to all the seafood lovers.

Serving: 3

Ingredients:

450 gms shrimps
2 tsb oil
2 garlic cloves. minced
2/3 cups clam juice or chicken broth
2 tsb lemon juice
1/2 tsb salt
1/8 tsb crushed red pepper flakes
1 tsb cornstarch blended with 1 tsb water
1/4 cup chopped parsley

Method:

Heat oil over medium heat.
Add garlic and heat untill tender for 2 minutwes
Add shrimp and cook untill almost cook, about 3 minutes
Add clam juice, lemon juice, salt, red pepper flakes and bring to boil
Cook it for 1 more minute
Transfer shrimps to serving plates
Bring liquid to boil, stir in cornstarch mixture and cook stirring untill sauce is thickened about 1 minute

8. Stir in parsley and sauce over shrimps

9. Serve with rice.

Hint for next recipe: I told him to come in and have potatoes for dinner.

Gossip of the week: What do you make of the recent 'hair'-raising cricket controversy involving Pakistan?

Desi-Style Scrammbled Eggs

2006-08-09T14:03:00.000-07:00

Sunday ho ya Monday, roz khao ande. This is certainly one of the most recognizable slogans of Indian advertising apart from 2-minute maggi. I eat eggs almost on a daily basis. They are easy to cook and are healthy. No one knows what came first (chicken or the egg) but whoever came must be thankful that it was not eaten by man first. Anyways, let's goto the recipe straight away.

Desi-Style Scrammbled Eggs

Dedication: This recipe is dedicated to my sweetest friend, faith. She is leaving for India soon and this is for her. I am very proud of you.

Ingredients:

4 eggs
1/2 tsb turmeric
1 medium onion, chopped
3 tsb butter
1 green chilli, chopped
dhaniya for garnish
Salt to taste

Method:

Heat the butter in the pan
Add onions and green chilli, Heat till the onions are translucent

3. Mix turmeric, salt and eggs with an egg beater.
4. Add egg mixture to the sauting onions

5. Cook till the eggs are well cooked
6. Garnish with dhaniya

7. Enjoy with parathas and achar.

Joke of the week: Q. What do accountants use for birth control? Ans. Their personalities

Hint for next recipe: I scampered through the lake for shrimps

Balti Chicken with tomatoes

2006-07-21T11:36:00.000-07:00

I had thought of abandoning this recipe, till I started getting threats (not really) to post it. Although, most people guessed the balti-chicken part, no one could guess the main ingredient, tomatoes. "I" part in the hint was aimed at 'seventeen tomatoes', my online-identity in some respects. This recipe uses quite a few tomatoes and they just add something to the chicken with their unique taste. So, without wasting much time, here goes the yummy recipe...

Balti Chicken with Tomatoes

Dedication: This recipe is dedicated to Anks and Silky Moon for continouslly supporting this blog and reminding me to post this recipe.

Ingredients:

3-4 tsb oil
few bay leaves
1/2 onion chopped
1/4 tsb mustard seeds
6-8 tomatoes
1 tsb ground coriander
1 tsb chilli powder
salt to taste
1 tsb ground cumin
600 gms chicken, cut into small pieces
1 cup water
chopped coriander for garnish

Method:

Heat the oil
Add the bay leaves, mustard seeds and chopped onion
Heat till the onions are brownish
Add the tomatoes
Mix coriander, slat, cumin, chilli powder in a small bowl
Add the spices to the tomatoes mixture
Add the chicken and stir well
Stir fry for 5 mins
Add the water and cook till the chicken is well cooked
Sprinkle coriander and serve with rice.

Hint for next recipe: Lets play scramble tonite

Gossip of the week: Have you seen Pirates of the Carribean - The Dead Man's Chest?

Gaajar ka halwa

2006-07-14T19:49:00.000-07:00

Gaajar ka halwa is my all-time favourite dessert. My Jhansi waale masijee (yea we call her that) would make the world's best gaajar ka halwa specially for me. The first thing we would get to eat on reaching Jhansi would be this yummy halwa. Unfortunately, gaajar out here is not as good quality as one found in north india. Infact, here it is more like what we find in southern india, orangish and not that juicy. Still, the recipe comes out great annd is one of the easiest desserts to cook. This time the recipe will include pictures taken righat as the halwa was being cooked.

Gaajar ka halwa

Dedication: Recently, my masijee was not very well and so this recipe is dedicated to her and her's good health.

Ingredients:

3 green cardamoms
1 tsb butter/ghee
4 carrots, peeled and grated
1 cup whole milk
2 tsb sugar
12 blanched almonds, chopped
bunch of raisins

Method:

Open the outer cases of cardamom, take out the seeds and crush them
Melt the ghee/butter in the pan
Add the carrots and stir over medium heat for 2 minutes

Pour the milk and cook over meduium heat for 15 minutes, stirring occasionally
Add the sugar, half of almonds, cardamom seeds and raisins

Garnish with remaining chopped almonds and serve

Hint for next recipe: "I" used to play chicken-chicken in a bucket. (Yes, this is the same recipe which I had skipped but is back on public demand. Although, none of you got one basic ingredient in this recipe right. So,let's see if you can get this one this time)

Gossip of the week: Omkara is the most awaited movie of the year.

Salmon and Wild Rice

2006-07-01T15:26:00.000-07:00

Happy Canada Day to everyone!! Even if you are not Canadian you can admire the good work that Canadians have been doing all over the world. I wanted to post a truly Canadian recipe and nothing is more west-coast Canadian than Salmon. BC is considered the Salmon capital of the world and it is my favourite fish to savour. So, enjoy this exotic recipe and spread the message of peace...

Salmon and Wild Rice

Dedication: This recipe is dedicated to all the Canadian soldiers who have lost their lives in bringing peace in Afganistan.

Serving: 4

Salmon

Ingredients:

700 gms Salmon fillets
1/4 tsb salt
pinch of pepper
3 tomatoes diced
1 tsb lemon juice
1/2 cup mayonnaise

Method:

Cut salmon into 4 servings and season with salt and pepper
Preheat pan on medium heat for 3 minutes
Combine tomatoes, lime juice and mayonnaise in bowl
Coat it with both sides of salmon and place it in pan
Cook and cover for 5 minutes or untill the fish is done

Wild Rice

Ingredients:

1 bag (300 gms) fresh spinach
1 tsb butter
250 gms wild rice (or regular rice) boiled
2 tsb shredded parmesan cheese

Method:

Place spinach and butter in a pot and cook on medium heat for 3 minutes
Add rice and cook for 4 more minutes
Sprinkle with cheese
Serve it with salmon

P.S: This recipe has nothing to do with last hint, so don't scratch your head too much. I now have a new next recipe.

Hint for next recipe: A rat once went into my car and made a hellava noise.

Gossip of the week: Krissh becomes the biggest hit ever.

Almond Sharbat - Let's Chill!!

2006-06-04T16:44:00.000-07:00

Summer is almost here and back home it's already frying up people. So, let's beat the heat with some sharbat. This is my favourite sharbat esp. when served chilled. I used to love going to Nathu's in Delhi to drink this one during the hot summer months. It not only chills you but also fills you up because it is so rich with almonds.

Traditionally, this drink is made in the month of Ramadan to break the fast. I know it too hot and so let's go straight to one of the easiest recipes for summer.

Almond Sharbat

Dedication: This recipe is dedicated to all my Muslim friends, Saba, Sadik and Reema

Serving: 4

Ingredients:

50 gm ground almonds
600ml/2 cups milk
2 tsb granulated sugar or acc. to your own taste

Method:

Put the ground almonds into a jug or pitcher
Pour the milk and add the sugar
Stir to mix
Keep it in fridge for a while
Serve cold (Tip: Chill the glasses in fridge before putting the sharbat. This is a good way to serve on a hot summer day)
Enjoy!!

Hint for next recipe: "I" used to play chicken-chicken in a bucket.

Gossip of the week: Do you think Fanaa controversy will help the movie in making more moolah?

Alu and Green Beans

2006-05-15T19:33:00.000-07:00

Green beans is not your everyday vegetable. It's a typical punjabi sabzi that is made once in a while to give taste buds a little workout. It's not one of my favourites but I used to like it once in a while. I am not sure if other regions have some variation to the recipe.

Anks was the first one to guess, being a true punju. Green beans is called phalia in punjabi and someone can correct me but people eat the raw ones right from the farm as a part of snack in punjab. I am not sure if that's the same phalia as this one. Anyways, enjoy the recipe...

Alu and Green Beans

Dedication: To all the green bean lovers, wherever they maybe...

Serving: 3

Ingredients:

300 gms green beans, with its tail cut off
1 large potato, peeled
1/4 tsb mustard seeds
1/4 tsb cumin seeds
2 tsb oil
1 medium onion, finely chopped
1 green chilli, finely chopped
1/4 tsb turmeric
1/4 tsb ground cumin
1/2 tsb coriander
1/4 tsb salt
1/4 tsb ground pepper

Method:

Cut the green beans into slices
Cut the potato into cubes
Heat the mustard and cumin seeds in oil
When they start popping add the onion and chilli
Fry for a minute and then add the turmeric, ground cumin, coriander, salt, black pepper
Add green beans, potatoes and cook for 2 minutes
Add 2/3 cups of water
Cook over medium heat for 15 min or untill the potaoes are well done
Serve with rotis

Hint for next recipe: Are you nuts? Don't sugar coat everything I say.

Gossip of the week: Amisha Patel says, "Men are weaker species". Do you agree or you think she is nuts?

Aloo Baingan Jhol

2006-05-03T19:20:00.000-07:00

Baingan or brinjal or eggplant, as it is known in North America, is one of the best sabzis if cooked right. I always loved my Mom's Baingan ka bhartha but it is not easy to cook and if it doesn't cook right, it tastes awful. So, I prefer cooking this recipe which is much easier and very yummy esp. with aloo which complements the baingan perfectly. This is a bengali recipe where jhol means curry/sauce.

The first one to guess this one right was Neetie. So yeayyyyyyy to her. It's funny but I cannot understand why Americans call baingan, eggplant. Maybe because of the oval shape but it was still funny to hear it for the first time.

Aloo Baingan Jhol

Dedication: This recipe is dedicated to two beautiful bengalis, Sonali and Aindrila.

Serving: 2-3

Ingredients:

2 dried red chillis
1 tsb coriander seeds
1 tsb cumin seeds
1 tsb mustard seeds
2 tsb oil
1 medium onion, sliced
1/2 tsb. turmeric
2 medium potatoes, peeled and cut into cubes
1/2 medium eggplant or baingan or brinjal, cut into cubes
2 garlic cloves, crushed
1 medium tomato, chopped
1 tsb. tamarind concentrate
1/2 tsb salt

Method:

Grind the chillis, coriander, cumin and mustard seeds to powder.
Heat the oil in pan and add onion and turmeric.
Fry over medium heat for 3 minutes.
Add the potatoes and fry for 1 more min.
Cover and cook on medium heat untill the potatoes are cooked.
Keep stirring all this while.
Add the eggplant and garlic and fry for one min.
Add the tomato and fry for another min.
Cook and cover for 5-6 mins.
Stir in ground spices, tamarind, salt.
Add 2 cups of boiling water.
Cover and cook for 10 minutes, stirring halfway through cooking
Serve hot with rice and daal.

Hint for the next recipe: Mr. Bean ate a potato last night and drank green beer because it was St. Patrics Day

Gossip of the week: Sholay movie will be part of teaching course in 5th std. in schools. Is this a good idea?

Batata nu shaak

2006-04-13T20:03:00.000-07:00

Sorry guys but I had been busy with my exams, so this time I have a perfect excuse for not keeping the dhaba updated. This blog will be updated regularly now as I don't want you guys to go hungry anymore...LOL.

I have covered recipes from most part of India except Gujarat and I had been getting some dhamkis (to put it mildly) from all my beautiful Gujju friends to put a Gujju recipe. So, here I am putting up one of the few Gujju recipes I know. It's also one of the easiest. Although, I should warn you that its a little different recipe and not everyone may like it at first go, so make it in small quantity the first time. I like it because its different. The first person to guess it was Kaush but she didn't put it in the comment box so it doesn't count. So, that makes Anks the first one to guess it exactly. So here it goes...

Batata nu shaak

Dedication: This recipe is dedicated to all four of my most beautiful gujju friends, Kaush, Priyangini, Moonstruck and Bhumi.

Serving: 2-3

Ingredients:

1 medium onion, chopped
2 green chillis, chopped
2 tsb peeled and grated gingerroot
2 tsb oil
pinch of asafetida (optional)
3-4 potatoes, boiled
4-5 unsalted peanuts
1/4 tsb salt
1/2 cup plain yogurt
1 bunch of cilantro/dhaniya, chopped

Method:

Grind the onion, chillis and ginger in a grinder.
Heat the oil in the pan and add the asafetida, if using
Fry for one minute
Add the onion mixture and fry over low heat for 6-7 minutes or till the onions turn brown
Add the potatoes and fry for one minute
Add the peanut, salt and mix well
Whisk the yogurt untill smooth and mix with the potatoes, and simmer for one min.
Serve hot with rice and chawlichi bhaji

Hint for next recipe: Mr. Potato-head said that banning guns is as hard as planting eggs.

Gossip of the week: Will fanaa be as good as it looks in promos?

Lauki Ke Kofte (Contributed By: Anks)

2006-03-26T14:32:00.000-08:00

First of all I would like to apologies for the delay between this recipe and the previous one but life have been kinda busy at my end. This is the first contribution to the Sanjha Chulha, so I am really excited about this one. Yes, the recipe is Lauki ke kofte. Kaps was the first one to guess, so good on you brother. At my house, Mom used to make these only on special occasions or parties but it used to be my favorite. Unfortunately, Lauki is not a very common vegetable out here. It's only found in one desi store near my city and that too is like hours away from my place. But just reading about this recipe from Anks bought paani in my mouth. I would like to Thanks Anks for emailing me this recipe for the Sanjha Chulha. The recipe looks awesome. Here's what Anks had to say about it...

I gave out a recipe to my friend the day before and she cooked the dish and got it for us yesterday. It turned out to be great and so I thought of sending it to you. Lauki is one of the widely disliked vegetables, specially by kids and me and bro were no exception. So everytime mom bought lauki, we asked her to make this!

Lauke Ke Kofte - Anks Style!!

Ingredients: (These are by approximation)

1 small lauki (gourd) or about 5 inch piece of a big fat one
3-4 large spoons of gram flour (besan)
1 onion
3 tomatoes
Red chillies
Jeera
Fresh coriander leaves
Red chilly powder
Coriander powder
Turmeric powder
Black pepper powder
Garam masala powder
Salt
Oil for frying and cooking

Method:

Grate the lauki and add dry spices like red chilly powder, coriander powder and salt to it
Add the gram flour and mix well
Add very little water and make a thick mixture. (The mixture needs to be as thick as the one made while frying bhajiyas)
Take small quantities of the mixture and deep fry
Your koftas are ready. Set them aside for now
Coarse grind jeera, green chillies, onion and tomatoes
Add 2 large spoons of oil in a pan and heat well
Add the coarse ground masala to it
Once the masala is semi-cooked, it turns granular. This takes about seven to ten minutes
Lower the flame and continuously stir the masala at this stage
Add the dry masala - red chilly powder, coriander powder, turmeric powder and salt to taste
Add about 3-4 cups of water to make the gravy
Boil the gravy till all the froth disappears
Add the fried koftas to the gravy
Garnish with black pepper powder, garam masala powder and fresh coriander leaves
Serve hot with rotis

Trivia from Anks:

Whew! long one na? Par kuch paane ke liye kuch mehnat to karni hi padti hai! BTW, did you know that lauki is called dhoodhi here in Maharashtra? So we know use 4 names of lauki in our house - lauki, ghiya, dhoodhi and gourd!

Hint for next recipe: Main batata hu na ke mujhe tum pe shaak ho raha hain.

Gossip of the week: Aamir Khan has teamed up with Mani Ratnam. Is this exciting or what?

Alu Da Paratha

2006-03-08T21:59:00.000-08:00

Alu ka paratha. Yes, I know I have been talking about it for last few posts but kya karoon control nahin hota yaar. I promise that this post will give some rest to the topic for a while. I think the reason I have been talking about Alu ka parantha so much lately has been because I have started to make it again after a gap of 3 years. I didn't make it all these years because the first time I tried, it didn't came out good and I didn't wanted to mess with my favourite food anymore. This time too the first time I messed up but with regular practice I have become quite an expert. Infact, I ate 30 paranthas in 5 days, in a row. This should be some kind of a record I am sure...LOL.

I think I can write a whole blog on Alu ka parantha but I will bakshofy you from my obsession. Although, I don't know a single desi person who doesn't like it. It's the ultimate breakfast. For those of you who got confused with my hint, well, I used to joke that my only demand when looking for a girl will be that she should be able to cook Alu ka parantha. Infact, I may do a swayamvar of it where each girl will make it for me, I will taste it and marry the one who will make the best one(even without looking at the girl...ha ha. I always think long-term, you see). So, what are you waiting for, try the recipe before I land in India (which maybe sooner than you think)...

Alu Ka Parantha

Dedication: This recipe is specially dedicated to Mehak and Taran because Mehak told me to teach her, so that she could make it for Taran.

Serving: Makes 7-8 parathas

Ingredients:

2 large potatoes, peeled, boiled and mashed
2 green chillis, finely chopped
1/2 tsb salt
pinch of ajowan seeds (optional)
large knob of butter or ghee, plus extra for buttering
2.5 cups whole wheat flour, plus extra for dusting
1 tbsp vegetable oil

Method:

In a bowl, mix the mashed potatoes, chillis, salt, ajwon seeds and knob of butter
Pour the flour into second bowl, then, with your hands, knead it with 2/3 cup cold water for 5-7 minutes to make a soft dough.
Divide the dough into equal nmbers of 7-8 balls and cover it with damn cloth.
Take one ball, slightly flatten it to make a bowl shape.
In the centre of this "bowl" place 1 tsb potato mixture.
Bring the edges of dough together to cover the filling and flatten again.
Dust a smooth surface with flour and roll out each disc, with the join down, into a circle (approx. 6 inch diameter).
Heat the griddle pan over med. to high heat and grease with oil.
Smear butter on one side of each paratha and place this side on to the heated pan.
As, this side is cooking, butter the other side, then turn the paratha and cook for minute.
Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not)
Lower the hear for following parathas.
Serve with raita and pickle.
Enjoy.

Hint for the next recipe: Lo kee gall, Kofi Anaan tee bann gaya hero-hiralal.

Gossip of the week: Why is Sunny Deol doing crappy movies?

Chawlichi Bhaji

2006-02-27T23:31:00.000-08:00

My most memorable trip with friends has to be Mumbai-trip in 2000. We were 10 Punjabi-puttars, who had the most dhmaal time there. People would look at us like we were from some foreign land because we were typical delhiites - obnoxious, loud and drunk (kidding...lol). I stayed 3 extra days after my friends left as I have big family there. It was great meeting them, as we were almost cut-off by distance all these years. Also, it was good to know that they were super-rich. Unlike most Mumbaites they lived in a big kothi right on Juhu beach with Late Kishore Kumar and Feroze Khan as their neighbours and Amitabh's house just round the corner.

Anyways, the point is that I had a great time. My didi there decided to cook me authentic Marathi lunch one day. This was one of the recipe and I loved it. I love lobiya or Rajma's sister as we call it in Punjabi. Isn't it amazing how we Indians end up tieing everything in relationships. Ok ok, without wasting much time, here I present my recipe, Mumbiya style..bole toh.

Chawlichi Bhaji

Dedication: This recipe is dedicated to a number of people. Firstly it is dedicated to the only half-marathi blogger I know...RS and her Ol' S. Since it is typical Mumbiaya recipe it is also dedicated to my Mumbaiya friends, Priyangini, Bhumi, Gaurav, Preeti , Pinks and Anks.

Serving: 4

Ingredients:

1.5-2 cups dried black-eyed peas (or lobiya in punjabi)
2 tsb vegetable oil
1/4 tsb mustard seeds
1 small onion, finely chopped
2 green chillis, finely chopped
1 medium tomato
pinch of asafetida (optional)
1/2 tsb salt
handful of cilantro (dhaniya), chopped

Method:

Pick over the beans for small stones, wash it with cold water
Soak the beans in 3-4 cups of cold water for one hour
Drain and place it in saucepan with 2 cups of cold water
Boil for 45 min
Drain
Heat the oil in pan
Add mustard seeds
When they start to pop, add the onions, chilis, asafetida and fry for 3 minutes
Add tomato, beans and salt and fry for 2 more minutes
Cover and simmer for 5 minutes
Sprinkle with cilantro and serve hot.

Hint for next recipe: I will have a swayamvar of this dish when I come to India. I hope all you girls are ready for that by then...LOL

Gossip of the week: Should Salman be spared for killing a person but jailed for killing an animal?

Note: The picture of pop-rock-hiphop-band black-eyed peas is just a joke...LOL

Sanjha Chulha

2006-02-17T20:21:00.000-08:00

It's been less than one month since I started "Ricky Da Dhaba" and its already time to re-name it. This is not because Dhaba was not successful but because I got some responses from bloggers that were interested in sharing recipes and so the idea stuck to me...

What is Sanjha Chulha?

I am sure quite a few may know the meaning of Sanjha Chulha, because it's a very common punjabi term and also there used to be a tele-serial with the same name on DD. It's one of the most beautiful traditions of Punjab. It was started by Guru Nanak Dev jee in Pakistan part of Punjab. It was the tradition of langar or community kitchen. It was that langar tradition that led to Sanjha Chulha (Common Oven).

In those days (and in some small villages even today) generally men would go to farms while women will do chores at home (although a lot of women in Punjab used to do farming too). In the evening, all the women would make some kind of daal/sabzi at their home but not everyone could afford a chulha (earthen oven or kinda tandoor). So, all the women will take atta (wheat flour) from their home and cook all the rotis together. While cooking rotis they will also discuss everything under the moon. This made it an ideal community place to exchange gossips and stories from all around the village. After making rotis they all will take their share and goto their respective homes, away from the gossips and closer to reality.

So, this blog will be the Sanjha Chulha for blog-world. Anyone can post recipes at this blog by just sending it to me by email. Just like there would be one person who would maintain the Sanjha Chulha, I will maintain this blog. Anyone can email me the recipe with their name and if possible blog address. I will try the recipe just to get timings and everything right and post it in 15-20 days because I don't want to skip the tradition of giving hints about the next recipe. In case I didnt mention, anyone who sends the recipe will get the credit for it (obviously).

So, let's heat our Sanjha Chulha and don't forget to gossip along the way...

Gossip of the day: Abhishek dating Ashwariya? I hope not...

Broccoli and Garlic Noodles

2006-02-06T22:10:00.000-08:00

Valentine's Day is coming soon and so it's time I cooked something appropriate and romantic-shomantic. Ok guys, here's the question of the day:

Question: What's the idea of perfect date?
Answer: Going out for dinner. Wrong. Right answer is cooking an exotic meal for that special someone and even if it doesn't turns out great, he/she will appreciate the effort. You are lucky because if you will try my recipe then it will turn out great too...;) {And you can then later Thank me for that extra kiss tadka maar ke}

As far as the quiz goes, well a lot of you tried but only one got really close to the right answer. It was none other than another excellent cook, Saba. You were right, east meets south-east signified a indo-chinese dish. This is my fav. way of making noodles as broccoli adds an extra exoticness to it. This dish is a native of Kolkatta and was introduced there by large chinese immigrants. So, guys and gals enjoy my exotic and easy dish (just like your fantasy partner).

Broccoli and Garlic Noodles

Dedication: This recipe is dedicated to two of my exotic friends from far-east, Colors from Sikkim and Sonali from Kolkatta.

Event: This recipe will be featuring in a monthly event, From my Rasoi @ Meena's blog.

Serving: 2 (you two, who else)

Ingredients:

200 gm broccoli florets
2 tsb vegetable oil
1 medium spanish onion, thinly sliced (or regular onion will do too)
2 garlic cloves, thinly sliced
2 green finger chillis, finely chopped
2 tsb peeled and crushed ginger
1 tsb crushed unsalted peanuts
2 tsb dark soy sauce
1/4 tsb salt
1/4 tsb coarsley ground black pepper
1 tsb brown sugar (or regular sugar)
1 tsb seasame oil (optional)
200 gms wheat noodles (or regular noodles)

Method:

Wash the broccoli thoroughly
Cook it in boiling water for 2 minutes and drain
Heat the vegetable oil in pan
When the oil is just smoking, add the onions and stir fry for a minute
Add garlic, chillis and broccoli and fry on medium heat for 5 miutes
Stir in ginger and peanuts
Add the soy sauce, salt, black pepper, sugar and seasame oil
Mix well
Cook the noodles acc. to packet's instructions
Drain and quickly mix with garlic and broccoli mixture.
Serve immediately.
Enjoy it with red wine, candle lights and that "special" someone.

Happy Valentine's Day Everyone!!

Hint for the next recipe: Other day I saw a girl from Mumbai with deep black eyes.

Vendekkai Pachadi

2006-02-02T16:51:00.000-08:00

Last post got a really good response and so I am really excited about posting my newest recipe. Only one person could guess the recipe just right and that was none other than Mr. Chandu. See it was easy, South Indian lady meant that it will be a southie dish, Yogurt gave hint towards curd and she eating by fingres meant that I was talking about ladies finger/bhindi/okra.

When I first came to Canada, I would really miss bhindi, as it was my fav. sabzi. Now, bhindi is almost a delicacy here because it is not found very easily, only in select stores and that too very expensive. Somehow, I found the store but when I made bhindi by my Mom's recipe, it didn't turned out great. It was very sticky. So, I searched online and came along this South Indian recipe where they add curd to remove the stickiness. I tried it and hola, it turned out just like home. Ok now, let's go right into the recipe...

Vendekkai Pachadi

Dedication: This recipe is dedicated to all my South Indian friends, Chandu, Preeti, Prasad, Divya and Saba.

Serving: 2

Ingredients:

200 gms Okra/Bhindi/Ladies finger
2 tsb vegetable/any-kinda oil
1/4 tsb mustard seeds
1/4 tsb fenugreek seeds (optional)
8-10 curry leaves {for the spl. south indian flavour}
2 med. size red chillies
1 med. spanish onion/green onion/onion
1/4 tsb turmeric
1/4 tsb salt
2 tsb plain yogurt/curd/dahi

Method:

1. Wash the okra and dry thoroughly. Cut off the stalks
2. Slice okra into round pods.
3. Heat the oil and sprinkle in mustard seeds, fenugreek, curry leaves and chillis.
4. When the seeds start to crackle, add the onion and fry for 1 minute.
5. Stir in the turmeric and salt.
6. Add the okra and fry well, stirring occasionally, over a medium heat for 8-10 minutes.
7. Stir in the yogurt and simmer for 2 minutes. {actually simmer till the okra is ready}
8. Enjoy with parantha or sambhar.

Try it and your comments/suggestions are always welcome.

Hint for next recipe (another tough one for you guys): When east meets south-east, broccoli happens.

Aloo Gobhi

2006-01-26T17:02:00.000-08:00

Thank You everyone for coming to the opening ceremony and waiting for the first recipe. I know you all are very hungry and I can imagine most of you drooling already. By the way, Neetie was the first one to guess my recipe, so kudos to her. Yes, it's Aalo Gobhi, one of my ultimate favourites. Aalo-gobhi is a very common punjabi sabzi, although I am sure that every culture in India will have some spin of it already available. Gobhi is mostly available in winter months in India, so my Mom would make it once a week during those times and I would always relish it with a hot roti. Now, without wasting much time let's start the recipe...

Aalo Gobhi (Potato and Cauliflower)

Servings - 2-3 (1 if you are a punjabi...lol)

Ingredients:

1.5 cups of cauliflower florets cut into small pieces
2 tsb vegetable/groundnut/canola/olive oil
1 large spanish onion cut into small pieces (although any onion would do but green/spanish onion just adds to the flavour)
2 green chilis, cut into small pieces
2 garlic cloves, chopped into small pieces
2 medium white potatoes, peeled and cut into small pieces (any potato will do but white ones are easier to make)
1 tsb turmeric/haldi
1/4 tsb ground cumin
1/4 tsb ground coriander
1/2 tsb salt
1/4 tsb garam masala
1 tsb butter or ghee (there is no punjabi dish without ghee/butter)
1 tsb peeled and finely grated ginger

Method:

1. Wash the cauliflower. {TIP: I wash the cauliflower in cold salted water as it cleans it better and also adds a little bit of salt to it before frying}
2. Heat the oil in frying pan and add the onion, chilis, garlic and potatoes and fry untill the color of onions is deep yellow and its translucent (approx. 7-8 min.)
3. Add the cauliflower and fry till the onions are now brown (approx. 3-4 min.)
4. Add the turmeric, cumin, coriander, salt and garam masala, stir and fry. (approx. 5 min)
5. Mix well.
6. Add the butter and mix, add 5tsb cold water and simmer. (approx. 5 min. but it depends, so keep checking till the potatoes are done)
7. Stir in the ginger. {TIP: I add the ginger later as it adds an extra flavour to it and also ginger tastes good in gobhi}
8. Serve with hot phulka or dal makhani {TIP: Goto Nupur's Blog for the recipe of dal makhani}
9. Enjoy!!

I tried the recipe last night to get the timings and quantity right and it turned out excellent, just like home. So, hopefully it will turn out good for you too...

Hint for next recipe (this one is tough, let's see who can guess it): Other day I saw a South Indian lady eating yogurt/curd with her fingures.

Welcome to Ricky Da Dhaba

2006-01-25T12:19:00.000-08:00

Hello Everyone,

Welcome to Ricky Da Dhaba. I know it's not a very original name to start with but it's the most appropriate one since I used to love dhabe da khana. This will be a veggie blog for atleast one year but the status may change later (for reasons, read here). This blog is not in competition with any other food blogs. Infact, Nupur and Saba have been two of my inspirations in starting this. I have loved their recipes and will continue to do so. This blog will feature those recipes that I love personally and are easy to make (me being a student with serious cash crunch). I hope you will enjoy the variety of my choice.

So, guys and beautiful girls, get ready for the flavour of the month. My first recipe will follow shortly.

Hint about the first recipe: Never give this flower to a girl/gf/wife. There is a good chance that you may get seriously injured with that same damn flower. Also, please don't serve it to Inzamam either as he may not think it's funny.