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Tag: Mama’s recipes

Mama’s Punjabi Recipes: Bhaen de Pakore (Fried Lotus Root Fritters)

BY SHAKUNTLA MALHOTRA

In India, bhaen or kamal di dandi (lotus root) are available most times of the year and in the Punjab, it is prized for its crunchiness and highly fibrous texture which allows it to be made dry or curried. You can even make bhaen pakore (fried fritters) and though it is not a common ingredient, the results are delicious.

The lotus flower is a divine symbol in Hinduism and many other Asian cultures, representing purity and non-attachment. Vishnu and Lakshmi are often portrayed on a pink lotus, and the Goddess Sarasvati is portrayed on a white lotus. Ganga and Ganesh are also often depicted with lotus flowers as their seats. In politics, the BJP uses the lotus as its symbol and in Indian civilian awards Padma Sri and Padma Bhushan, the word Padma means lotus.

The lotus root is found underwater and can grow to a length of four feet. It is reddish brown with a white interior that is lacey, and has a texture that is slightly crunchy and mildly sweet. The lotus root is rich in dietary fiber, vitamin C, potassium, thiamin. Riboflavin, vitamin B5, phosphorus, copper and manganese and is low in saturated fat. The Indian variety is smaller and tastier than the Chinese variety which is bigger but also more porous and less crunchy. They have to be thoroughly washed as the roots have lots of dirt on them.

Pakore are simply chickpea flour batter covered vegetables, but many people experiment with other edible items to dip and fry. Punjabi kaddi tastes best when made with plain pakoras rather than those with vegetables in them. And then there are the little pakodiyan (chickpea flour drops) that are plain and used in raita.

Chickpea flour is also called besan and come from dry roasted garbanzos (or chickpeas) which is then ground. It is high in carbohydrates, but contains no gluten and has a higher protein content than other flours.

Ingredients:
• 250 gm bhaen (lotus roots)
• 1.5 cups besan (chickpea flour)
• 1 cup pani (water) – enough to make running paste
• Spices: namak (salt), mirch (red pepper), dhania (coriander powder), amchoor (green mango powder), haldi (turmeric), ajwain (bishop’s weed or carom seeds)

Directions:
1. Wash the bhaen thoroughly to remove all the dirt off them then cut the stalks into 2 inch long pieces and place in a pot of water. Bring them to a boil for 10 minutes.
2. Drain the water and let the bhaen cool down then cut a slit half-deep into them lengthwise.
3. In a small bowl, mix all the spices together and keep to the side.
4. Now, take a pinch of the spice mixture and spread it into the slit in the bhaen and keep all the spiced pieces in a bowl.
5. In another bowl, pour in the besan, water, namak, mirch and ajwain and mix till it becomes a soft, running paste. For best use, the paste should not be too thin or too thick.
6. Heat the oil in a karahi (wok). Throw in a small dab of batter to make sure the oil is very hot. Take a piece of spiced bhaen, dip it into the batter to coat well, then release it into the hot oil. Keep doing this till the surface of the oil is covered with battered pieces.
7. When one side is slightly brown, turn it over using a sieved spatula and turn over a few times to make sure both sides are cooked. Be careful that they do not become dark brown. Take them out and place on a paper towel to absorb the extra oil.

MAMA’S TIP OF THE WEEK

FOR CRISPY LOTUS ROOT, DON’T USE THE PRESSURE COOKER

Lotus root is a very hard vegetable, though the stalk is hollow with many cavities that run the whole length. Though it can be easily cut into pieces, it is important to thoroughly clean it under running water to get out all the dirt that the roots grow in ponds.

Some people try to sauté the roots directly in a skillet but they only become hard and inedible. Lotus roots need first be boiled into order to soften them. Some people cook the roots in the pressure cooker but you risk overcooking and making the pieces very tender and mushy that fall apart. It is best to boil them in a pot of water and then checking periodically that the pieces have become tender.

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Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India (since renamed Faisalabad) before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her early-90s, she continues to cook daily and agreed to share her delectable Punjabi recipes for future generations.

February 1, 2019
Gur te Ajwain da Wadda (Molasses Carom Seeds Patty)

In North India, every child knows the joy of eating gajjak (a soft molasses swirl) or ravri (hard molasses pellets) especially during the winter months when these are plentiful. You can find villagers who come to the city for a few weeks with their bags of gur (jaggery or sugarcane juice rock molasses) and set up stalls where they make gur sweets, popular in the cold season. And then just as quickly, they are gone! Gur then takes its place on the back shelves waiting for winter to arrive again.

Unfortunately, most of the Indian children growing up in the US have no idea what gur and gur based sweets are all about. They don’t realize the beneficial, energy giving qualities that gur has.

Gur is the solid brown, unrefined, coalesced natural product of boiling sugar cane juice in round bottom vats till it is dry. It is a brown raw mass made of upto 50% sucrose, 20% invert sugars and 20% moisture with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers from which it gets its color. Bagasse is the dry pulpy residue that remains after sugarcane stalks are crushed to extract their juice.

Gur provides many health benefits like preventing constipation; detoxing the liver; providing antioxidants and minerals like zinc and selenium; relieve PMS symptoms in women and act as a natural sweetener. But because it is high in calories, it must be taken in moderation especially by diabetics. It is good for the heart, purifies the blood, prevents anemia and asthma and strengthens the immunity levels.

It can help in treating a cold or cough and relieve bone and joint pains, which is what this recipe is good for. This is an age old recipe which has been in my family for generations. It combines the benefits of gur with that of ajwain (carom seeds) and moderates the bitter taste. When eaten hot, it can help relive the discomfort of minor pains and illnesses.

Ingredients:

• 2 tbsp gur (jaggery or sugarcane rock molasses)
• 1 tsp ajwain (carom seeds)
• ½ tsp saunth (powdered dry ginger)
• 4 tsp badam (almonds)
• 1 tbsp ghee (clarified butter)

Directions:

1. Smash the almonds into small pieces, but do not crush them. Likewise, break the gur into smaller pieces.
2. Place a small frying pan over medium heat and when it is nice and hot, throw in the ghee and let it melt.
3. Now, add the ajwain and stir. Then add the saunth and smashed badam. Stir till the badam are a little brown.
4. When the badam are brown, add the gur pieces, turn off the heat and let it melt while stirring.
5. Place on a plate to cool off and then serve.

MAMA’S TIP OF THE WEEK: HEAT GUR (MOLASSES) CAREFULLY TO MAKE SWEET SNACKS

Gur or sugarcane rock molasses is a favorite all across North India during the winter months as it is consumed for the energy it provides in fighting the cold. From December to March, you can find the bazaars full of sweet snacks made with gur and gajjak (soft shelled swirls) and ravri (hard coated pellets) selling by the gram. If you ask the stall vendor, they’ll even warm them on a small coal-burner.
But for those who aren’t familiar with cooking with gur, be careful of how hot it gets when melted and how it takes long to cool down. You don’t want to burn your palate on the first spoonful. And also, if you overcook the gur, instead of a melted patty, you’ll end up with a crispy cookie that is called ravri!

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India (since renamed Faisalabad) before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her late-eighties, she continues to cook daily and agreed to share her delectable Punjabi vegetarian recipes for future generations.

February 1, 2018
Mama’s Punjabi Recipes: Aaloo Gobi di Sabzi (Sauteed Potatoes & Cauliflower)

Like a few other vegetables, phul gobi or cauliflower – or simply gobi – is favored for its versatility to create many dishes. Its tender texture, nutty taste and ease of cooking make it one favorite vegetables in the Punjabi kitchen. The florets can be grated into crumbs and cooked as stuffing for paranthas; sautéed alone or with potatoes, fried in batter as pakoras or pickled with other vegetables.

Another completely Punjabi variation is to cook only the unpeeled central stalk of the gobi (you will need several heads of gobi) or dandal which, when cooked, are quite meaty and tasty.

Many desi restaurants use frozen florets and cook them with chunks of frozen vegetables and serve it with a little sauce, but that is nowhere close to any Punjabi dish that I know. Cooked gobi must be soft but firm, and especially not watery to be delicious.

Some people prefer to add potatoes, especially those little kids who enjoy the taste of potatoes. They only help to add mass to the sabzi, and some people appreciate the way they enhance the taste of the gobi. Still, cauliflower is good for the body as it is rich in calcium, magnesium, potassium and phosphorus as well as vitamin C.

And remember, when making aaloo gobi that is firm, not mushy, make sure to let it cook in its own steam and not to add any water. You do not need to add onions to the aaloo gobi as they only make the dish sweeter and don’t complement the dish.

Ingredients:
1 medium sized phul gobi (cauliflower)
4 medium aaloo (potatoes) – white or red, but not Russet
1 medium piece of adrak (ginger root)
¼ cup tael (olive oil or vegetable oil)
½ tsp haldi (turmeric powder) (too much will make the dish bitter)
Spices (to taste): namak (salt), mirch (red pepper), garam masala, dhania patta (coriander leaves)

Directions:
1. Remove the outer stalks of the gobi and then cut the florets into 1 to 1.5 inch thick pieces. You can even leave small florets whole. If the florets are too big, then some parts of the gobi will cook unevenly and be less done than others. You can even peel the rough central stalk to take out the soft core and put these in the dish.
2. You may peel the potatoes if you want, but if they white or red ones, you can also leave the skin on for extra taste. Wash the cut gobi and aaloo let them drain in a sieve. In the meanwhile, peel the ginger root, cut into small pieces and set aside.
3. Heat the oil in a karai or wok and add the ginger and brown it a little. Add the turmeric and pepper and stir.
4. Now add the cut pieces of gobi and aaloo. Mix well and cover over medium high heat for 5 minutes. Do not open the cover as the gobi and aaloo will cook in their own steam. Stir gently to make sure it does not stick, keep the cover on and then reduce the heat to low.
5. Open the cover just a crack so that any remaining water evaporates and let the gobi and aaloo cook some more for another 5 minutes, stirring occasionally. Be careful not to break the florets.
6. When tender, turn the heat off and sprinkle with garam masala and coriander leaves and leave uncovered for five minutes. Serve with hot rotis or with warm rice and plain yogurt.

MAMA’S TIP OF THE WEEK

TO REDUCE SUGAR, STOP HAIR FALLING, DRINK METHI DANA WATER

Only recently has the Western media been talking about the benefits of vegetables and herbs that have been used in Indian cuisine for centuries. Some of them have even found their way into homeopathic medicine, like karela (bitter gourd) oil and dal chini (cinnamon) pills.

In the same way, methi (fenugreek) has many beneficial qualities, apart from being used in a dish as a tasty complement to potatoes or as stuffing for paranthas. The methi dana (seed) has been shown to help in reducing blood sugar and in weight loss. Simply soak the methi dana in water overnight and then drain the water in the morning and drink it. Powdered methi dana drunk in water is even believed to stop hair from falling and even helping regrowth and thicken hair.

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur (since renamed Faisalabad), India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

September 9, 2016
Mama’s Punjabi Recipes: Hummus Punjabi Tarike Di (Hummus Punjabi Style)

The beauty of North Indian cuisine is that it has adapted through the centuries to all the influences from foreign elements like the Greeks, Persians and Mongols who invaded and then settled in the region. So, several delectable dishes that we claim as Indian have their origins in other countries, like the gulab jamun (from the Persian words gol (flower) and ab (water)) which is derived from a Persian dish and jalebi which is an Arabic or Persian dish.

And this trend continued to recent history with Chinese, Portuguese, French, English and even Dutch foods which Indians have adapted in their own ways. More current trends in the large cities have led to greater consumption of Italian pastas and Mediterranean dishes like falafel and hummus, once again made to suit the Indian palate.

Though people enjoy ready-to-serve versions of these at home, like Maggi noodles, not all are familiar with how to make them.

Hummus is one of these dishes whose primary ingredient – safayd chole (white garbanzos) is well known to Indians, yet it is never made at home. This recipe has a Punjabi twist to it, and the results are very tasty.

India is the world’s largest producer of the kabuli variety of chole (chickpeas or garbanzo beans) which are also grown in Southern Europe, Northern Africa, Afghanistan, Pakistan, and Chile. Chickpeas are high in protein, polyunsaturated fat, zinc, folate, phosphorus, potassium, magnesium and calcium. So hummus should be a familiar dish to Indians, but it should suit the Indian palate.

Though the traditional way of cooking chole is to soften them in a bowl of water and then boil them, this requires a lot of preparation and cooking time. For a small amount, and for this recipe, it’s more convenient to use pre-cooked canned chickpeas.

Ingredients:

400 gm can of chole (chickpeas)
4 tbsp dahin (plain yogurt)
2 tbsp olive oil
¼ cup nimbu ras (lemon juice)
Spices (to taste): namak (salt), hari mirch (green chillies), dhania (coriander) leaves

Directions:

1. Open the can and run the chole through a strainer and discard the water.
2. Do not add salt as the chole are already cooked in salted water.
3. Throw chole in a grinder and run for one minute.
4. Now add the lemon juice, olive oil and 3 tbsp of yogurt and then blend till it is smooth. If you want to make the hummus thinner, add another tbsp. of yogurt.
5. If desired, add the green chillies and coriander leaves at the same time as the other ingredients and blend in.
6. Scoop out of the blender, pour into a bowl and let it chill in the fridge before serving. Serve with a drizzle of olive oil and black pepper on the top.
7. To store for upto five days, place in a jar with a screw-on top and leave in the fridge.

MAMA’S TIP OF THE WEEK

FOR FASTER RESULTS, SOAK CHICKPEAS IN BOILED WATER

Since chickpeas are such a hard bean, it is important to soak them overnight so that they will fluff up and get softer to cook with. This cuts down the preparation time and usually you will boil them later.

But sometimes people will forget to do so and then they have to resort to using a pressure cooker to make sure the chickpeas become properly tender. In these instances, if you forget to soak them overnight, just place the chickpeas in boiled water and you can reduce the soaking time to an hour.

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur (since renamed Faisalabad), India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

August 4, 2016
Mama’s Punjabi Recipes: Bandh Gobi Te Wadiyan (Cabbage & Spicy Dumplings)

Some vegetables could be considered pretty drab if cooked by themselves, like gajjar (carrots), mutter (peas), tauri (zucchini) or bandh gobi (cabbage). These are generally quite inexpensive but to make them more tasty and desirable, they require the helping hand of some other ingredients, or sometimes be cooked together, like carrots and peas or cabbage and peas.

But Punjabis have a secret ingredient they can add to make these lowly vegetables more exciting, almost as western cuisine adds cheese or sauces to dress these up. And this secret ingredient is the Punjabi wadiyan (spicy lentil dumplings), which can bring in spiciness, tanginess and a little extra texture to the dish.

There is an art to knowing how to prepare the wadiyan and then how to cook them so that they enhance the food but do not crumble into tiny pieces. Punjabi wadiyan differ from the Gujarati type as they are generally made of skinless manh or urad daal (black lentils) with dhania (coriander), garam masala, lal mirch (red pepper), adrak (ginger) and hing (astafoetida powder). The Gujarati style are much smaller and made of skinless moong daal (yellow lentils) and don’t pack as much taste.

As with most types of cooking, timing is everything when using the wadiyan and the results speak for themselves when the dish is devoured! This dish is usually eaten with fresh roti.

Ingredients:
1 kg bandh gobi (green cabbage)
1 or 2 Punjabi wadiyan (lentil dumplings) – spiciness to taste
2 tbsp tael (olive oil or vegetable oil)
½ tsp sarson beej (mustard seeds)
½ tsp haldi (turmeric powder)
Spices to taste: 1 tsp namak (salt), 1 tsp mirch (red pepper), 1 tsp garam masala

Directions:
1. Cut the gobi into half and then chop into half inch strips, 2 inches long. Soak in water to wash and then pass through a strainer. Set it to the side.
2. Break the wadiyan into slightly smaller ½ inch pieces and keep to the side.
3. In a kadai (wok), heat the oil over medium setting then throw in the wadiyan and stir till they are slightly brown. Add the mustard seeds, turmeric, salt and pepper and mix well.
4. Now add the cut gobi and stir till it is coated. Cover and let it cook in its own steam for 5 minutes over high heat.
5. Check if the gobi has let off enough vapor and the wadi is tender. If there is some water, take off the cover and turn the heat to low till the water is reduced, in about 10 minutes. Stir gently to make sure it doesn’t stick.
6. When the gobi is tender, turn the heat off and the dish is ready. Keep covered and turn the heat down to very low for five more minutes. Sprinkle with garam masala and serve.

MAMA’S TIP OF THE WEEK

EASY WAY TO PEEL AND COOK BEET ROOT FOR A SALAD

Indians believe that chukandar (beetroots) are considered very beneficial to health as because it increases the blood in the body. There are practically no Indian recipes using beetroots though it is eaten sometimes as a salad.

But preparing the beetroots is a problem as your hands become red when you peel them, so it is best to use thin latex gloves when peeling beetroot. To cook, be sure to use a black, non-stick frying pan as the beetroot juice will stick to the surface and it will be very difficult to get sparkling clean. A stainless steel pan would be ruined!this as the baking soda will leave an after taste. It is better to soak the chole overnight and then letting them boil in the pot as they will take less time to become soft and have no after taste.

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

May 29, 2015
Mama’s Punjabi Recipes- Mitthi Bread or Shahi Tukdre (Sweetened Fried Bread Pudding)

Most people think that Punjabis enjoy their paranthas the most of all types of breads, but the truth is that they enjoy breads cooked in many ways. And when they can’t get any kind of cooked roti, they will just as easily turn to regular bread with sabzi, toast with butter and jam or the crispy ready-made husks eaten dipped in a cup of milky tea.

Sometimes when there isn’t enough time to make a delicious sweet dish, an imaginative Punjabi will turn to this easy recipe, which uses bread and is not only simple but also greatly appreciated by guests. If you happen to have some left over chasni (sugar syrup), then this dish is even faster to make.

Mitthi bread, better known as shahi tukde, is also popular in Rajasthan and Hyderabad, but some say it is best connected to a region called Awadh in Uttar Pradesh. This region was sometimes referred to as Oudh (derived from the Hindi name Ayodhya) whose capital was Lucknow.

The other ingredient in this dish is rabdi or thickened, evaporated milk that is poured all over the bread which soaks it up. When served chilled sprinkled with chopped almonds, pistachios and saffron, the taste is just fantastic.

Ingredients:
6 slices of bread – (bleached white and sliced)
1 ½ cups chinni (sugar)
1 cup pani (water)
½ gallon doodh (milk) – whole milk is best
Vegetable or sunflower oil for frying
Condiments to your taste: kishmish (raisins); saunf (fennel seed)
Dry fruits to your taste: badam (almonds – peeled and slivered); piste (pistachios – halved or pieces)

Directions:
1.To make the chasni, pour sugar into a bowl and slowly add warm water while mixing thoroughly with a spoon.
2.Meanwhile, pour the milk into a large saucepan and bring to a boil. Turn the heat down to medium and keep stirring to make sure it is not sticking to the bottom otherwise it will give a burnt smell. Keep stirring till the milk is thickened and only ¼ remains, take off the heat and set aside.
3.Cut the slices of bread into four squares, then fry in the oil till each side is golden brown.
4.Dip the hot pieces into the chasni and take them out with a strainer to drip.
5.Spread the pieces in a large flat pyrex baking dish and arrange in two layers.
6.Pour the rabdi, covering the layer of fried bread.
7.Sprinkle the top with slivered almonds, pistachios, raisins and fennel seeds. Place in the fridge to chill before serving.

MAMA’S TIP OF THE WEEK

REUSE EXTRA CHASNI FOR ANOTHER DISH

Several Indian sweet dishes are made with chasni (sugar syrup), which is water based. Though it is not hard to make, having some handy makes it easy to make another sweet dish should you be in a hurry or get caught by surprise guests.

Usually when cooking gulab jamun or jalebis some chasni or sugar syrup is left over. Take this chasni and store it in a plastic container in the fridge. If you are short on time, you can quickly turn to another recipe, like shahi tukde, and make a delicious sweet dish in no time at all.

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

May 15, 2015
Mama’s Punjabi Recipes

Namkeen Mutter or Namak Parre (Fried Salty Flour Sticks)

If you like matthis (fried crackers), then you’ll surely love namak pare (fried salty flour sticks) as they are made of one and the same ingredients but the results in savoring them are vastly different. This is a case where size does make the difference!! Unlike matthis, there are seldom variations using kali mirch (black peppercorns) or jeera (cumin seeds). But the texture makes all the difference.

Like matthis, there is usually a huge demand for namak parre during the winter months when people will eat them over hot tea, and people can go through a whole bag in one sitting! But the taste – and the enjoyment – depends on one secret ingredient – or should I say the absence of one ingredient: baking soda. This is used to produce carbon dioxide bubbles that rise at high temperatures and cause baked and fried items to become fluffier. The result is softer, less crispy foods, which is not what you want when you make matthis and namak parre!!

I did not believe this until we had a taste test between the namak parre made by one halwai close to our relatives’ house in West Delhi who uses baking soda and by another a few miles away who does not. The results were surprising to our relatives who quickly gobbled up the crispy, soda-free ones!

Just like matthis, you can make namak parre out of wheat flour at home. If you prefer using only maida (bleached white flour), just replace the atta with it in the recipe.ner, dipping it in some tomato ketchup! Hmmm! Delicious!!

Ingredients:
2 cup atta (whole wheat flour)
1 cup maida (bleached white flour)
1 cup tael (oil: sunflower or canola is best)
1 cup pani (warm water)
1 tsp namak (salt)
Tael (oil) to fry the dough inmirch (red pepper)

Directions:
1. In a large bowl, pour in the atta and the oil and mix well. Add the salt and knead the mixture with your hands.

2. Add some warm water to make the dough a little hard.

3. Take some dough and roll into a 2 inch ball. Flatten it with a rolling pin till it is round and about 1/4 inch thick.

4. Take a sharp edged knife and cut strips of the dough, about ½ inch wide. Then cut diagonally across to make 4 inch long pieces that resemble peas in pods: hence the name mutter (peas).

5. Continue to roll out the rest of the dough as you finish off each batch.

6. In a kadai or wok, warm some oil over medium heat. When warm, gently slip the cut pieces into the oil and fry till they are golden but not very brown.

7. Take out of the oil and let the mutter rest on some paper towels to soak up any excess oil.

8. Once the mutter have cooled down, you can store them in a container with a tight lid. They will keep for many weeks.

MAMA’S TIP OF THE WEEK

MAKE INDIAN SWEETS TASTIER WITH SOAKED, PEELED ALMONDS

Many people make Indian sweets at home using dry fruits, but most of them take a short-cut when it comes to adding dried fruits, especially almonds. Some people throw in the almonds whole and unpeeled; others will crush unpeeled ones and mix them into the halwa, pinnis or kheer. For those who know the difference, there is something lacking as you get the taste of raw nuts.

For a more refined taste, it is always better to either roast the unpeeled almonds, or better still, soak them in boiling water and then peeled and slice them into slivers. I personally prefer soaking them overnight as this makes the almonds much softer and adds more flavor to the sweets.

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

April 16, 2015
Mama’s Punjabi Recipes-Gur Walle Mithe Chawal (Jaggery Sweetened Rice)

Sweet rice is not a dish that most people in the West know of unless it is in a pudding or other milk-based form. In most parts of India, the milky kheer is the most often rice-based desert that you will find, as it is in many Indian restaurants the world over. It is a great desert that easily reaches many palates because of its familiar pudding formulation and appeal. Adding some cardamoms, saffron and sliced, slivered almonds turns it easily into an Indian dish.

But in the Punjab and northwest India, where rice is reserved for special occasions, there are several other ways to prepare the staple in a desert, and in fact, this one, Gur Walle Chawal can be eaten like a filling meal, although sweet, by itself. It combines the dark, sweetened flavor of jaggery with the wholesomeness of rice and the slightly brown dish is aromatic and delicious.

Gur walle chawal is another dish that is usually made for weddings that are held in the winter-time when the gur is freshly fermented in the farms. This is the same season when hundreds of farm hands converge on the large northern cities and made gur di gajak (jaggery peanut brittle) and patissa (jaggery sesame seed cakes) to take advantage of the short fermenting season of the new gur.

Gur walle chawal can also be made in any season, but if it’s served in a Punjabi family, then you should be sure to ask what the occasion is before trying them. You may have to come back to present a gift!

Ingredients:
1 cup chawal (rice)
2 cup pani (water)
1 cup gur (jaggery)
1/4 cup ghee (clarified butter) – you can use olive oil
½ tsp jeera (cumin seeds)
½ nariyal giri (dry coconut kernel)
Condiments to your taste: kishmish (raisins); saunf (fennel seed)
Dry fruits to your taste: badam (almonds – peeled and silvered); piste (pistachios – halved or pieces)

Directions:

1. Wash the rice in cold water and let soak for 30 minutes.
2. Pour the gur into 2 cups of water and let it boil for a little while till the gur melts; then set to the side.
3. Cut the coconut kernel into thin slices and put to the side.
4. Warm the oil over medium heat and pour in the cumin seeds. Roast a little, then pour in the gur water and bring to a boil.
5. Drain the rice through a sieve and add the rice to the gur water. Add the coconut slices, raisins, fennel and dry fruit and stir. Cover and bring to a boil over medium heat; then turn the heat down to very low and leave covered.
6. After 10 minutes, uncover and check to see if the rice is tender using a fork or shifting the kernels with a pointy knife. The dish is ready to be served.

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

February 26, 2015
Mama’s Punjabi Recipes- Aloo Mutter (Potatoe & Peas Curry)

This has to be one of the most basic curries made in north India. The one made without the peas is even more basic and is often served with puris at temples or gurdwaras after services. But, although very basic, this classic dish is a great comfort food that reminds you of being back in the rustic villages of the Punjab, especially when it is served with a couple of slices of green mango pickles with the saunf (fennel seed) masala in sarson (mustard) seed oil.
Aloo (potatoes) are the most commonly used vegetable in Indian cuisine, perhaps because they are so readily available to the rich and poor alike, but also because they are satisfying, filling and can be made into many dishes from chaats to samosas to cutlets to paranthas. This dish is easy, simple and quick to make, especially if you are caught in a pinch.
This traditional dish really stands out because it combines the soft texture of the potatoes with nutty flavor of peas. But the real success of this dish is when the peas and cubed potatoes are not mashed up but still stand out individually and the turri (curry) is red and flavorful. It is best eaten, Punjabi style, with hot rotis, though many people also serve it with basmati rice.
The secret to a good dish of aloo mutter turri is in the spices that are used to bring out the flavor in each piece of roti. And also the consistency of the turri, which should not be too thick and especially not thin like water. It should bring out the full flavor of the spices that are then absorbed into the potatoes.

Ingredients:

4 medium size aloo (potatoes)
1 cup mutter (peas) – if frozen, do not thaw
2 medium pyaaz (onion) – peeled and finely chopped
2 medium tamater (tomato) – soft ones are best, chopped
4 cloves of lasan (garlic) – peeled and finely chopped
1 tablespoon adrak (ginger) – peeled and finely chopped
2 tablespoons of vegetable or olive oil
2 cups of water
Spices (to taste): namak (salt), mirch (red pepper), haldi (turmeric), dhania (coriander), garam masala

Directions:
1.Peel the potatoes and cut them into medium sized quarters. Leave them in a bowl of water so that they do not turn a dark color.

2.Shell the fresh peas and place in a bowl of water. If frozen, do not thaw.

3.In a medium saucepan prepare the masala in a medium frying pan, heat 2 tablespoons of oil over medium heat, then first add the red pepper to bring out the color and cook while stiring. Then add the onions, ginger, garlic and tomatoes. Stir well to make sure it doesn’t stick to the bottom. When the mixture is slightly brown, add the rest of the spices and stir well.

4.Take the potatoes and peas out of the water and add them into the masala. If frozen peas are used, first put in the potatoes and cook for 10 minutes, then add the peas and stir for 5 minutes.

5.When the potatoes are slightly cooked add two cups of warm water and cover the pot and bring the curry to a boil. Reduce the heat to low and cook for five minutes. Do not overcook the potatoes as they need to be solid, not smashed.

6.Before serving, sprinkle with garam masala. The dish is ready to eat, usually with roti, rice or any variety of bread.

MAMA’S TIP OF THE WEEK

HOW TO MAKE ROTIS FLUFF UP

I have seen many women, especially the younger ones, struggle with making atte di roti (wheat flour flatbread) on the tava. They either make the rotis tough or burn them while cooking. Most do not know how to make the rotis fluff up while these are on the tava.

The secret to making rotis that can stay soft even for a whole day is in the amount of water used in making the dough and how the dough in kneaded and then left before being used. If the dough is too soft, the rotis will fall apart, but if not enough, then they will be hard. When cooking, make sure the tava is not too hot after the first few minutes of use. To make the rotis fluff up, after turning them over once, push down gently on one side of the bread to make the hot air rise to the other side. Then push on the risen side softly to force the air to the other side and the whole roti will pop up like a balloon!

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

February 6, 2015
Mama’s Punjabi Recipes: Sabudana di Kheer (Tapioca Pudding)

Whereas chawal di kheer (rice pudding), along with ras malai (cheese in sweetened cream) and gulab jamun (syrup rose dumplings) have become some of the main desserts in many Indian restaurants, the sabudana kheer (tapioca pudding) has not. It is equally as easy, simple and inexpensive to make as kheer. I think the main reason is most restaurants don’t make it in the tasty way that it can be appreciated by the public. And just like chawal di kheer, the sabudana kheer must not come in a thin milky syrup, but must be made properly: thick and sprinkled with iliachi for taste.

Sabudana is a starchy substance extracted from the stems of ago palm trees, and then processed into small, circular pellets, which are sometimes called pearls. It is not a low-calorie food but is used to an energy-boosting ingredient in soups, puddings, side dishes and main entrees. Sabudana is high in carbohydrates, with 86 grams of carbs in each 100 gm serving.

Sabudana kheer is easily made with sugar and cardamom in thickened milk. It is prepared for festivals and many special Hindu occasions though it is especially popular during the navratri time (nine days prior to Dusserah or Ramanavami) because it is made with sago and not grains like rice or wheat, which are avoided by devout people during those days.

Sabudana kheer has become popular as a chic dessert at weddings where the thickened variety is presented in small earthen dishes and even with a small piece of sona ka varak (gold film).

The secret to a tasty dish, prepared much faster, is to soak the sabudana much longer in the water, and to make sure the milk is thicker when you mix it in. If you use the large pellet sabudana, then you should soak the pellets in longer.

Ingredients:
4 cup doodh (milk) – whole is best, but low-fat will do too
1 cup sabudana (sago or tapioca)
¼ cup chinni (sugar)
¼ tsp iliachi powder (cardamom powder)

Directions:
1. Pour the sabudana in a bowl full of water, cover and let it soak for two hours so that it swells up.

2. Pour the milk in a saucepan or small pot and bring to a boil over medium heat. Stir occasionally to make sure the milk does not stick to the pot, and let it thicken up a little.

3. Pour the sabudana through a strainer to drain the water, then pour it into the milk and stir continuously for 10 minutes but not more so that the kheer does not get too thick.

4. Now, add the sugar and mix thoroughly. Sprinkle with the crushed cardamom powder.

5. Thicker sabudana kheer tastes best. It can be served hot, but most people prefer to eat it cold, so refrigerate for an hour or two before serving.

Shakuntla Malhotra is a skilled cook of Punjabi dishes made in the old-fashioned style that she learnt as a young woman in her ancestral home in Lyallpur, India before it became part of Pakistan after the Partition in 1947. People have often admired her cooking for its simplicity and taste that comes with each mouthful. Even in her mid-eighties, she continues to cook daily and agreed to share some of her delectable Punjabi recipes.

October 30, 2014