Nawabi Guchhi (Button mushroom in cashew nut gravy – Oil free)

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.

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Serving – 4

INGREDIENTS

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

METHOD

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.

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Baked Onion Fritters in Yogurt and Chickpea flour Gravy (Punjabi Kadhi)

Kadhi is a North Indian dish, the gravy of which is made from sour curd and chickpea flour. The chickpea flour along with turmeric powder gives it a brilliant golden yellow colour, while yogurt add to its creamy texture.  Every state in India have their own variations of this dish giving it a unique touch. My mum use to cook it regularly and we all loved the typical U.P. style kadhi with plain chickpea flour fritters. After, I got married and moved to Chandigarh, I learned a new spicy version of Kadhi – Punjabi Kadhi. Delectable, simple and decent version with spices to tickle the taste buds!

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No matter, how much I love eating kadhi I always tried to avoid cooking it on a regular basis because of the amount of oil used up during frying. And, one fine day I decided to try baking the fritters, after getting inspiration from my friend Raj baked onion fritters post. The baked fritters came out totally crispy and I loved the intact flavours of the spices. Trust me, this was the best kadhi I ever had in my life. Totally guilt free indulgence!

Do try out this highly pleasing, sinfully spicy version!

Ingredients:

For the Pakoras

1 cup Chickpea flour
1 tbsp Carom seeds
1 tsp Turmeric powder
1/2 tsp Garam masala
1 Small onion, sliced
Salt to taste
Water to make batter

Method

Preheat the oven at 400 degree F. Line a baking sheet with parchment paper.

Take a bowl and combine all the ingredients mentioned above. Gradually add water and mix until you get the right consistency of the batter. It should be a little think and not runny.

With the help of a spoon pour out the batter on the baking sheet, leaving a little space between them.

Bake the fritters in the oven for around 35 minutes or until golden brown. Remember to flip the fritters after 15 min of baking to make sure they are cooked on both the sides. The fritters are ready for the kadhi!

For the Kadhi

1 1/2 cup Plain whole milk yogurt, slightly sour
1/2 cup Chickpea flour
5-6 Curry leaves
1 tsp turmeric powder
1/2 tsp fenugreek seeds
1 tsp crushed dried fenugreek leaves (OPTIONAL)
1 tbsp oil (better if you have mustard oil)
1 tsp cumin seeds
Pinch of Aesofatida
1/2 tsp ginger, minced
2 Red chillies
Salt to taste

Method

Take a bowl and to it add besan and yogurt. Whisk it properly to form a smooth batter. Take care to make the batter lump free. Now add turmeric powder, dried fenugreek leaves, salt and whisk it once more.

Heat oil in a non-sticke heavy bottom pan/pot.  Add cumin seeds, fenugreek seeds, asafoetida, ginger, curry leaves and whole red chillies.

Now, slowly pour the chickpea-yogurt mixture into the pan and mix thoroughly. Let the mixture come to a boil.
As soon as it comes to a boil, lower down the heat and let it cook for about 25-30 min. The gravy will gradually thicken. Now, add in the fritters and cook for another 5-10 min.

The kadhi is ready to serve. Enjoy with plain rice or chapati!

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Veg Hakka Noodles

Hakka noodles, absolutely simple and easy dish which is all time children favourite! My kiddo gets excited as soon as she makes it out that noodles are cooking in the kitchen. If you want to make your kiddo happy, then do try this out and your kiddo will keep asking for more. Health wise, its good and you can make your kids eat all the veggies without any fuss.

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INGREDIENTS:

1 packet of Hakka noodles
1 small Carrot, julienned
10 French beans, finely chopped
1 small Bell pepper, finely chopped
5 to 6 Mushrooms, finely chopped (I used Button Mushrooms)
3 to 4 Spring onions
4 Garlic pods, minced
1 tsp White vinegar
1 tbsp Soy sauce
2 tsp Tomato sauce
1 tsp Chilli sauce
1 tbsp oil for stir frying + 1/2 tbsn for coating the noodles
salt to taste
Black pepper powder to taste
Water to cook the noodles

METHOD:

Heat enough water in a deep bottomed pan. Add salt and a few drops of oil and let income to a boil.

Add in the hakka noodles and cook as per the instructions given on the package. Take care not to overcook the noodles.

When the noodles are cooked, drain them in the colander and rinse with cold water. This will stop the noodles from cooking further.

Add few drops of oil to the noodles and mix gently, ensuring that oil gets evenly coated on the noodles so that they don’t stick together. Keep them aside.

Heat oil in a wok. Add onion and garlic and sauté for a min.

Add in all the veggies and stir fry then over high flame. Maintain the crunchiness of the veggies.

Add the hakka noodles and toss it well.

Add in all the sauces, vinegar, black pepper and salt and toss making sure that noodles are well coated.

Garnish with spring onions while serving.

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Enjoy!!

Baked Vegetable Munchurian

I am a big fan of Indo-Chinese cuisine, especially vegetable munchurian that compliments very well a bowl of fried rice or Hakka noodles. But, I have always tried to the avoid cooking it due to the enormous amount of oil the balls soak up during frying. So, I came up with the idea of baking the balls in the oven. The baked munchurian dumplings are crisp from inside and soft from inside. Now, I don’t have to worry for all the extra calories that will add up into my body because of the oil from frying. Totally guilt free enjoyment!

Veg manchurian is made in two different styles : Dry manchurian and Munchurian with gravy. Dry manchurian is normally served as an appetizer, which is a big hit with my guests every time. Munchurian with gravy can be served with noodles or fried rice and makes a complete meal. Loaded with veggies, almost oil free and lip smacking in any form you make them!

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Today, I am sharing the recipe of Munchurian with Gravy 🙂

Ingredients –

FOR MUNCHURIAN DUMPLINGS:

1/4 Cup Cabbage, Shredded very fine (I use my food processor to finely shed the veggies which saves me a lot of time)
2 Carrots, Shredded very fine
1/4 Cup Cauliflower, Shredded very fine
Half Capsicum (Bell pepper), Very finely chopped
1 Cup Rice, Cooked
1 Tablespoon Soya sauce
Around 5 Tbsp corn starch
4 Tablebspoon All purpose flour (maida)
1/2 Teaspoon Salt
1/2 Teaspoon Black pepper powder
Oil to brush the dumplings before baking

FOR THE GRAVY:

One small onion, chopped lenghtwise
1/4 cup mushrooms
1 green bell pepper ( capsicum/ simla mirch) cut into pieces
5 Garlic cloves, Minced
2 Tablespoon Green or Red chili sauce (You can reduce or increase the amount as per your taste)
1 Tablespoon Tomato sauce
3 Tablespoon Soy sauce (or to taste)
2 Tablespoon corn starch
1/2 TeaspoonBlack pepper powder
2 to 3 Cups Water
1 Tbsp Oil

For the munchurian balls:

Pre heat oven to 400 deg F. Line the baking tray with parchment paper and keep aside.
In a microwave bowl, add the veggies and put it in the microwave for 5 min.
Let the veggies cool down and the add black pepper, soya sauce, salt and mix well.
Add rice, corn starch and all purpose flour gradually and knead the mixture until it can hold together and you can shape them into balls to shape.
Arrange these balls on the baking tray leaving some space between them. Brush them with little oil and put the tray in the oven.
Bake for around 30 minutes and then broil them for one minutes so that they get a golden brown colour. (Turn the balls with a tong twice in between to ensure that they bake evenly)

For the gravy:

Heat oil in a pan. Add in the onions and garlic, sauté for a min.
Add the mushrooms and capsicum and sauté for a min.
Add salt, black pepper, soya sauce, tomato sauce, chilli sauce and mix well.
Add water, as required. Let it come to boil.
In a separate bowl take corn starch and add little water to it, mix to form a smooth paste. Add this to the boiling gravy and lower the heat. The gravy will start to thinker slightly.
Add the dumplings to it, cook on low heat for a min.
Take it off the heat and garnish with spring onions.
Serve with Fried Rice or Hakka Noodles.

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Enjoy!