Had been craving for Rich Nawabi Cuisine for the last few days, but was avoiding it thinking about the butter and cream used in the gravy to make it rich. Simultaniously, my mind was working hard to find a way to solve this dilemma. Finally, inspired by the OIL FREE Event going on a food group in Facebook, I decided to give try to the oil free version of nawabi dish – Nawabi Guchhi. I cooked and it came out better than expected. Totally oil free!!! The best part is the richness of the gravy was still intact and was full of flavours.
Serving – 4
1 1/2 cups Mushrooms – cut into halves
1/2 cup frozen Peas
2 tbsp Coriander leaves – chopped
1/2 tsp Garam masala
1/2 tsp Red chilli powder
Salt to taste
For the Nawabi paste
2 medium sized Onion – chopped
1 inch Ginger piece- minced
1/4 cup Cashew nut paste
1/2 tsp Black cumin( shahi zeera)
1/2 tsp Cumin
1 Green chilli
1. Heat some water in a pan and boil onions and ginger in it for about 10 min. drain the water.
2. Combine and make a fine paste of all the ingredients in a grinder.
3. Heat a pan and to it add the grinder nawabi paste. Fry it until it turns to a rich golden colour, sprinkle a little water now and then to prevent burning.
4. Add garam masala and chilli powder. Stir for few seconds.
5. Add 1/2 cup water and let it come to a boil. Add mushroom and peas. Stir for 4-5 min on a low flame
6. Add 1 cup water and 1 tbsp coriander leaves. Cook covered on low flame, till the mushrooms are done.
7. Remove from fire when the mushrooms are done and gravy is slightly thick.
8. Garnish with coriander leaves. Serve hot with naan, parantha or rice.
Had some leftover Quinoa sitting in my fridge and I wanted to try something new and innovative out of it. So, I thought of giving the traditional Bharwan Mirch a new filling. Here I present Achari Bhawan Mirch in a new avatar as Quinoa Stuffed Achari Mirch. Its simple, aromatic, decent, lip-smaking and healthy! Quinoa gives a distinctive nutty taste to the peppers making them even more rich and flavourful.
Try it and you will fall in love with it 😙 ❤
Big Sized Chilli Peppers – Around 15 (Washed and slit lengthwise)
Chickpea flour (Besan)- 1/4 Cup
Quinoa- 1/4 Cup (Cooked)
Red Chilli Powder- as per your taste
Turmeric Powder- 1/2 teaspoon
Coriander Powder- 1/2 teaspoon
Mango Powder (Amchoor)- 1/2 teaspoon
Fennel Seeds (Saunf) – 1 teaspoon
Asafetida (Hing)- A pinch
Cumin Seed- 1/2 teaspoon
Mustard Seeds- ¼ tsp
Oil – 2 tablespoon
Salt – to taste
Heat one tablespoon oil in a pan and add hing, cumin seed, saunf and mustard seeds to it. When the seeds start to crackle add the chickpea flour (Besan) and all other dry ingrediants to the pan. Roast it over medium heat until the raw smell of besan goes away and it turns light brown in colour.
Switch off the heat and let the mixture cool.
After it has completely cool down, add in the quinoa. Mix well.
Stuff the mixture into the peppers.
Heat 1 tablespoon oil in a pan and to it add the stuffed peppers. Cook on low heat untill the peppers turn soft and tender.
[This post is inspired by my dear friend Garima’s recent post on Rajasthani Achari Bharwan Mirch]
Adding a little touch of my own to different dishes, and turning them into “Magical twisted recipe” has always been my forte. My friends and family love my twisted version of authentic Indian dishes.
So today, I am sharing one such twisted recipe – Chole with a twist. I had the privilage of tasting this scrumptious dish at one of my friends house, in India long back. After moving to Canada, I started making Chole following her recipe. I tweaked the recipe a bit to suit my palate. I love the lingering roasted flavours that keep ticking your palate after consuming it. Hope you all like it too 🙂
Chickpea 2 cups (Soaked overnight)
2 medium sized onions
One large tomato
2 to 3 green chillies
1/2 green bell pepper
One inch ginger piece
5 to 6 garlic pods
Pomegranate seeds – 2 table spoon
Chole masala – 2 teaspoon
Garam masala – 1 teaspoon
Cumin seeds – 1 teaspoon
Dried Fenugreek leaves- 1 tablespoon
Salt to taste
Coriander leaves for garnishing
Boil the overnight soaked chickpea with salt and one tea bag (teabag imparts a perfect brown color to the chick peas).
Preheat oven to 375 degree.
Cut onion, ginger, garlic, bell pepper, green chillies and tomato into small pieces. Spray them with cooking oil and roast them for 30 min in the oven. Take them out after 30 min and allow them to cool.
Blend in the roasted ingredients along with pomegranate seeds to a perfectly fine paste in the blender.
Heat oil in a pan. Add cumin seeds and let them splutter. Now add the dried fenugreek leaves.Then add in the smooth roasted vegetable paste and sauté it. Stir continuously so as not to burn it. Add in the Chole Masala, Garam Masala and salt. Don’t forget to continuously stir. Add in the boiled Chickpeas along with 2 cups of water. Let it come to boil and them simmer the heat. Let it cook on the low heat for around 20 min covered.
Garnish with Coriander and serve with Naan, Chapatis or Kulcha.