JAGGERY RICE (GUR CHAWAL) and SPINCAH AND VEGETABLES CURRY (PALAK BHAJI)
JAGGERY RICE (GUR CHAWAL or GUR TAHIRI)
Ingredients
2. Jaggery (Gur) (cut into small pieces) : 250 gms
3. Cloves : 3-4 nos
4. Cardamoms : 2 nos
5. Mixed dry fruits (chopped): a handful
6. Salt : 1/4 tsp
7. Clarified butter (Desi Ghee): 3 tbsp
8. Water : 4 cups
Method:
Cut small pieces of Jaggery and boil in a cup
of water. Strain and keep aside. Heat 3
tbsp Clarified butter in a Pan. Add Rice and stir fry for about 2-3 minutes.
Then pour in 3 cups of Water, Salt, Cloves, Cardamoms and the melted Jaggery. Cover & cook. Once the mixture boils,
lower the flame and add Dry fruits. Cook till the water evaporates. Place the
Pan on a Girdle and continue to cook on low flame for another 10 minutes. Serve hot. It makes a great combination with Spinach and Vegetables Curry.
SPINACH AND VEGETABLES CURRY (PALAK BHAJI or SAI BHAJI)
1. Fresh Spinach (Palak) leaves (Washed and chopped) : 1/2 Kg.
2. Fresh fenugreek (Methi) Leaves (Washed and separated): a bunch
3. Fresh Soya (Dill) leaves (Washed and separated) : a handful
4. Split Bengal Gram (Chana dal) soaked in water for 1/2 hour : 1 cup
5. Onion (finely chopped) : 2 nos
6. Tomatoes ( cubed) : 4-5 nos
7. Potato ( cubed) : 1 no
8. Egg plant (Baingan) (cubed) : 1 cup
9. Carrot (cut into pieces) : 1 no.
10. Green Chillies (finely chopped) : 2-3 nos
11. Dry fenugreek (Methi) leaves : 1 tbsp (Optional)
12. Turmeric (Haldi) Powder : 1 tsp
13. Coriander (Dhania) Powder : 1 tbsp
14. Red chilli Powder : 1 tsp (Optional)
15. Ginger (Adrak) (Grated) : 1 tbsp
16. Garlic (Lehsun) (finely chopped) : 4-5 cloves
17. Salt : to taste
18. Oil : for cooking
Method:
Heat about 3 tbsp oil in
a Pressure Cooker and stir fry finely
chopped Onions, Ginger and Garlic till golden brown. Add Tomatoes, Green chillies and cook on low
flame till Tomatoes become soft. Add Turmeric powder, Coriander powder, dry
Fenugreek powder, Red chilli powder and mix well. Drop in the cut vegetables,
ie, Potatoes, Carrots & Egg plant, and continue cooking for another 2-3
minutes. Thereafter, put the pre-soaked Chana dal. Stir the mixture for about 5
minutes and then put the chopped Spinach leaves, fresh Fenugreek leaves and
Soya leaves. Mix well and cook on medium flame for 5-7 minutes stirring in
between. Then pour in a cup of water and mix in salt. Pressure cook for about
1/2 hour. After opening the Pressure
cooker, mash up the Spinach Curry using a Wooden Whisk (Mathani). Serve hot with Gur Chawal.
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