PLATES OF FLAVOUR

Greetings 🙏🏻 Today I am going to make Nimona. Nimona is a stew or gravy prepared from fresh green peas. Its a dish made in gigantic plains of India where there are harsh winters and bone- chilling breezes . So we require hot soups or stew. The potatoes are infused with tomato broths and made as aloo tamatar, the cauliflower is stuffed and gobhi parathas are made. The carrot being the queen is used in making our famous gajar ka halwa. Then comes the main ingredient of winter season: Matar, which is used in every single recipe as aloo matar, matar paneer and many more.

Be it pulao or even parathas the green peas becomes the staple food for winters.

Then comes the Nimona: which is prepared in every single home in winters. The states like UP, MP and Bihar makes nimona in every winter season.

So lets make the recipe. The recipe needs only one main ingredient that is fresh green peas and the normal homely Masalas of Indian kitchen.

Ingredients needed:

1.Green peas/ matar- 1.5 cup and 1 /2 cup( Should be fresh).

2.Potato-1( big size)

3.Coriander leaves( a handful), garlic pods-7-10,ginger-2-3 big pieces and green chilli-3

4.Tomato-1( medium chopped).

5.Masalas : Salt,Red chilli powder, kashmiri red chilli powder, coriander powder, garam masala, kitchen king masala, jeera seeds-1 tsp and heeng.

Procedure :

1.Take 1.5 cup of fresh green peas and coarse grind them and keep the 1/2 cup green peas separately.

2.Now take the coriander, green chilli, ginger and garlic and grind them in a paste.

3.Take a kadai/ pan. Add oil and add jeera seeds and heeng and add tomatoes and cook them till mushy.

4.Now add the coarsely grinded peas and cook it till the moisture is soaked up. Add 1/2 cup peas.

5.Now add the coriander leaves paste and cook it till it releases the oil from sides. Add masalas( chilli powder , kashmiri chilli powder, coriander powder, garam masala and kitchen king masala). Boil it till gravy become thick.

6.Our matar ka Nimona is ready to be served.

The nimona goes well with rice and even pooris.

Meet you all in next blog, till then take care and always be beautiful!

Hello readers🙏🏻 Welcome to todays blog! Today I am sharing a Punjabi cuisine.Well we can say it as everyday indian food. 😅

Yes, I am talking about aloo ka paratha.Every aloo paratha has a different recipe or we all make it in a different way. I am sharing my recipe.

So aloo paratha originates from Punjab region Of South East Asia. Aloo is potato and paratha is flatbread. Its a flatbread stuffed with potato mixture tossed with indian spices.

Lets get started..

Ingredients needed:

1.Atta/ wheat flour-2 cups

2.potato- boiled-3

3.Masalas for dough: salt- as per taste, ajwain( carrom seeds), ghee/ oil for baking the paratha.

Masalas for potato stuffing:

1.Jeera seeds-1/2 tsp, red chilli powder-1 tsp,

Salt( as per taste), Amchoor ( dry mango powder)-1 tsp, fennel seeds( sauf)-1/2 tsp, asafetida-2 pinches, garam masala-1/2 tsp.

Green chilli-1( finely chopped), Ginger( finely chopped ), Coriander leaves- finely chopped.

Procedure :

1.Firstly we will make the dough.

Tips:

1.The dough should be less soft than a normal chapati dough.

2.Apply oil/ ghee on the dough.

For potatoes: Don't overboil them.

After the dough is made, rest it for 15 mins and again knead it well.

I get many questions that if we make parathas, the potato mixture comes out easily when we roll it.

So my dears, I too made the same mistakes while rolling it before. We have to make the potato mixture / stuffing less watery( add salt just before you start stuffing the masala into the dough) and the dough should not be as as soft as chapati dough.

Follow these tricks and your paratha will be perfect as we see it in those dhabas.

Lets get back to the recipe.

1.After 15 mins, take the dough ball( it should be 2 lemon sizes).

2.Roll it, apply ghee/ oil. Now add salt to the stuffing and make a ball of the aloo stuffing and place it in between the rolled dough.

3.Seal the dough as we all seal it and take out the extra dough so that the joint doesn't show up when we cook it.

4.Now time to heat the tawa. Cook it on medium-high flame. Cook it till dark brown spots are formed from both sides.

5.Our parathas are ready. Serve it with hung curd. Best combo ever😃

Try this delicious recipe and do comment below.

You can add chopped onions to the potato stuffing but be careful as onion has moisture. Add when you start making it.

Enjoy it as a breakfast on a chilly winter morning

Hello readers 🙏🏻 welcome to today's blog. Let's make kachori. This recipe is tried by my friend which came out very good. So all credit to her. ❤️

Festivals are over though, but I was busy to share a recipe.Lets make kachori.

Ingredients reqd:

For dough :

1.Maida-1 and 1/4 cup

2.Salt-1/2 tsp.

3.Baking soda-1/2 tsp

4.Oil - for making it flaky.

Water for kneading the dough.

For stuffing:

1.Besan-2 tbpss

2.Moong dal- soaked for 30 mins and pulsed in grinder for 5-7 mins.

3.Masalas : salt, red chilli powder, dhaniya seeds( crushed)-1-2 tsps, heeng, saunf, kalonji, Black salt, tumeric powder, amchoor powder( dry mango powder), jeera seeds

4.Oil for frying.

Procedure:

1.Firstly make the dough, take maida, salt, oil and knead the dough with water. Add baking soda also.Soak the moong dal for 30 mins.

2.Knead the dough well and apply oil so that it does not dry out. Keep aside for 30mins.

3.Now take the soaked moong dal and it should be doubled in size. Take a mixer grinder and grind it on pulse mode for 5 mins. It should not be completely crushed.

4.Take a non-stick pan, add oil. Add Masalas like jeera, saunf, kalonji and add besan/ gram flour and roast it till brown. Add pulsed moong dal and roast it well till its water dries out. The mixture should be dry.

5.Add masalas like salt, red chilli powder, dhaniya seeds( crushed), black salt. Turmeric powder.

6.Mix it well and finally add dry mango powder. Our mixture is ready to be filled. Cool it down.

7.Check the dough, it should be soft.

8.Knead the dough well again. And check whether the mixture is completely cooled off.

9. Now take a frying pan, add oil and keep on slow flame. Start making kachoris.

10.Take a lemon size dough ball and roll it in a circle. Take some mixture and fill it and then seal it properly and then roll it again of a size of a small puri.

11.Similarly roll all the kachoris of the same size and keep it aside.

12.Now start frying the kachoris in a kadai. Fry it on slow flame and then medium flame. And slowly fry it till golden brown and flaky.

13.Our dal kachoris are ready.

14.It goes well with hot piping tea and green chutney.

For kachori chaat:

1. Chop some onions, tomatoes, cucumber, green chilli and coriander leaves.

2.Add chat masala, jeera powder, tomato ketchup, tamarind chuteny, green chutney and sev from top. Add dahi / curd from top.

Our kachori chat is ready. Top it with pomegranate seeds.