Khankhra ri khichri - an indian ratatouille ? or a spicy chapati porridge?

Indian mothers/homemakers have a knack of using leftovers; but what do you call a dish which is so delicious that people make sure that there are leftovers!

This khichri/porriage was perfected by my grandma who was lovingly called "baiji". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.

(For 4 servings)

You need:

• Leftover chapaties/ Paranthas- 6, Preferably sundried
• Onion- 1 big, chopped
• Potatoes- 1 medium, chopped
• Capsicum- 1 small, chopped
• Garlic- 2tsp, chopped
• Tomato- 1 small, chopped
• Tomato- 2 medium (for blending)
• Green chillies- 1 (for blending)
• Ginger- 1' long piece (for blending)
• Coriander seed powder (Dhaniya powder)- 2 tsp
• Garam Masala powder - 1 tsp
• Red chilli powder- 1/2 tsp
• Turmeric Powder (Haldi Powder)- 1/2 tsp
• Salt to taste
• Meat masala- 1/2 tsp (optional)
• Oil- 1tbsp
• Water as required

To make:

1. Blend tomato, green chillies and ginger.

2. Heat oil in a Kadhai/wok.

3. Add onions and fry till pink. Add garlic.

4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.

5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.

6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.

7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.

8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.

9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.

10. Garnish with coriander leaves (optional) and serve immediately.

The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.
It tastes good when you serve hot , but it still tastes great if you eat it the next day.

Potato and onion curry (aloo-pyaz ki sabzi)

This dish transforms the everyday veggies like potatoes and onions into a delicacy. The spices are intense and completely blended. It has rich aroma which fills the house with warmth. This is an occasional indulgence as it is rather heavy. 

I don't know the origin of the recipe, but we used to eat this in winter weddings in our hometown. It was so tasty that we skipped the whole bouquet just to hog on this one.

I've made a few changes and reduced the use of oil. 
Serves 2 very hungry mortals :)
Recipe adapted from Supriya's blog
You will need: 

1. Potatoes - 1 large
2. Onions - 4 small onions+2 medium sized onions (since i did not have baby onions, i just removed the outer layers of normal sized potatoes and used them to blend for the gravy)
3. Tomatoes - 3
4. Garlic - 7 cloves (you can use less if you want less garlicky flavor)
5. Ginger - 1" piece
6. Green chillies - 1
7. Curd - 3/4 cup (preferably sour)
8. Black Cardamom (badi ilaichi) - 1
9. Cinnamon (Dalchini) - 1 stick
10. Peppercorns (kali mirch) - 2-3 corns
11. Cloves (laung) - 2
12. Salt - to taste
13. Red chilli powder - 1  tsp
14. Coriander powder - 1 tsp
15. Turmeric powder - 1/2 tsp
16. Garam masala - 1 tsp
17. cumin seeds - 1/2 tsp
18. Asafoetida (hing) - 1 pinch
19. Oil to fry
20. Fresh coriander to garnish

How to:

1. Remove the peel of small onions and make a slit lengthwise
2. Boil the potatoes. Peel and cut them into big pieces.
3. Heat oil in a pan and deep fry the small onions. Keep aside. 
4. Make fine paste of the medium onions, tomatoes, green chillies, garlic, and ginger in a mixer.
5. Heat 2 tbsp of oil in a pan. Add asafoetida and cumin seeds and temper
6. Add the tomato-onion paste. Cover and cook well for 30 minutes. Stir occasionally and add water if needed
7. Tie the cardamom, cinnamon sticks, peppercorns and cloves in a muslin cloth and add to the pan
8. Mix the remaining spices in the curd. Add this to the pan and mix well.
9. Cover and cook for another 30 minutes till the oil leaves sides. Stir occasionally and add water when needed.
10. Remove the muslin cloth of spices.
11. Add the boiled potatoes and onions and cook for another 15-20 minutes.
12. Garnish with fresh coriander and serve hot with rotis or laccha parantha.

Lauki/ Doodhi/ Ghiya Curry (bottle gourd cooked with tomatoes)

Lauki or Bottle gourd is called by various names at various places in India. This humble vegetable is somehow skipped when we talk about delicious foods.

 
Here I'm sharing a simple recipe which is a regular feature of our household as both me and my hubby relish eating this one. Usually when we both want a light, regular, home cooked meal; this is the one which comes to our mind. Though it can be cooked as a dry vegetable also; we usually use the curried one.

Ingredients:

1. Lauki- 1 (cut into medium sized pieces)
2. Tomatoes- 1 big (chopped)
3. Jeera (cumin seeds)- 1 tsp
4. Ghee (clarified butter)- 1 tsp
5. salt to taste
6. Red chilli powder - 1/2 tsp
7. Haldi (Turmeric powder)- 1/4 tsp
8. Dhaniya (coriander seeds powder)-1 &1/2 tsp approx.

Method:

• Take a pressure cooker and add ghee to it.
• Add Jeera and wait till it sizzles.
• Add Lauki and chopped tomatoes and toss it around.
• Add the remaining spices and 1 Tbsp water (optional).
• Cover and cook at medium flame
• After one whistle, the curry is usually cooked. You might need to cook more if the gourd was very stiff in the beginning.
• Serve hot with Chapati or rice.

This simple vegetable it can be transformed into a delicacy by making 'Koftas'. Will write about that some other time.

Tamatar ka salan (Blanched tomatoes in creamy cashew gravy)

When you are bored stiff of cooking the same things again and again..and again..what do you do?


I try a new recipe!


Fortunately, this one came out to be very tasty and for the keeps. The aroma of the curry cooking on the stove was mouth watering.


My hubby had 3 second helpings ;P
And now you know why I dont have pics of this one. I'll click them next time...promise.


Tamatar ka salan 
For blanching tomatoes
Take 2 firm tomatoes and immerse them in boiling water. Remove from flame when the skin cracks. Drain water and remove the skin. Let it cool a bit. Keeping them joint at the base, make 2 cuts crossing each other.


For the gravy
You'll need:
1. Tomato-1
2. Cashews- 1 Tbsp, Steeped in water for 30 min.
3. Green chillies- 1
4. Ginger- 1" piece
5. Whole white pepper (Safed mirch)-5-6
6. Cloves (Lavang/laung)-2
7. Cinnamon (dalchini)- 1/2" piece
8. Black cardamom (badi elaichi)- 1
9. Musturd seeds (rai) -1/4 tsp
10. Cumin seeds (Jeera) - 1/4 tsp
11.Asafoetida (Heeng)- 1 pinch
12. Red chilli (Lal mirch) powder-1/4 tsp
13. Coriander (dhaniya) powder- 1/2 tsp
14. Turmeric powder- 1/4 tsp
15. Salt- 1/2 tsp or as per taste
16. Oil- 1 Tbsp
17. Milk (I used full cream)- 1 Tbsp


Let's start cooking:

1. Cut tomatoes, green chillies and ginger and grind it to a paste in a blender.
2. Take a wok/kadhai and dry roast white pepper,rai, jeera, cinnamon and cloves.
3. Drain the cashews, mix them with the roasted spice mix and black cardamom. Blend them with about 1 spoon of water.
4. Pour oil/ghee in the wok/kadhai. Add Heeng and jeera. When jeera crackles and rises, stir in the tomato paste and cook in moderate flame for about a minute. Lower the flame a little and cook till the oil seperates on the sides.
5. Now add the cashew spice mix and milk. Cook for another 3-4 minutes. Add water (as per your preferance) to adjust for the consistancy of the gravy and let it boil.
6. Now add the blanched tomatoes and let it cook for 1 min. Don't overcook as they might become soggy. Just let the flavors seep in.
7. Serve hot with roti, rice or any favorite bread.

You can use black pepper instead of the white ones. 
Makes for 2 hungry people.
 Tasty tips
1. Instead of using blanched tomatoes, you can use boiled potatoes, paneer or even tofu !
2. For a richer gravy, use cream instead of milk.
3. Perfect for a party, people will be marvelling at your cooking for days.

Household North Indian curry

Ok, I should probably not claim this to be "the" north Indian curry. But it is more or less what I've been learning in the kitchens of north Indian households. A lot of variations are available to this basic curry mixture. Mostly new spices are added to enhance the flavors.

Ingredients
1. Onions- 1 medium
2. Tomatoes- 2 medium sized
3. Garlic- 2-3 cloves
4. Green chilies-1-2 (depending on desired hotness)
5. Ginger (Adrak)-half inch piece
6. Oil or Ghee(clarified butter)-1 tbsp
7. Salt to taste
8. Turmeric powder (haldi)-1/4 tsp
9. Red chilly powder (lal mirch)-1/2 tsp
10. Coriander seeds powder (Dhaniya powder)-1 & 1/2 tsp
11. Garam masala (a spice mix, popular in North India)-1 tsp

Method
1. Blend the onions and garlic together.
2. Blend tomatoes, green chilies and ginger. Keep aside.
3. Heat oil. Add the onion-garlic paste. Cook at high flame till the paste leaves the oil on the sides.
4. Add tomato paste and cook on medium flame. Add all the spices.
5. You may add a little water here if the paste is too thick to stir. Cook till small bubbles come to the surface and the mixture leaves oil on the sides.
6. The curry is ready.

Uses
Add your choice of precooked or semi-cooked vegetables here. I use it for boiled potatoes and peas to make aloo matar or mushroom with peas to make mushroon matar.
In a similar manner I make matar paneer (Peas with cottage cheese),though in the later stage of cooking, I add a little cream to sweeten it.