Panjiri ( Navratri Collab with Delish Potpourrie and A Dollop Of That )

I have always wondered about the way in which the Hindu festivals are linked to the change of seasons . They are not merely symbolic as most people assume. Rather, the rituals or the prasadam involved in these celebrations mark a much needed shift in our eating habits to accommodate for the change in weather conditions.

The fasting observed during Navratri is actually one such period of cleansing as prescribed by Ayurveda. Apart from eliminating toxins from the system, it helps to activate 'Agni' or the digestive fire which needs to be maintained at it's peak during the cold months. It allows the body to prepare for the onslaught of energy rich foods that are normally consumed during winter. No wonder the sales of ghee and dry fruits shoot up around this time of the year.

'Panjiri' is one such high-energy food that is normally consumed in the Northern parts of India and Pakistan. Made with whole wheat flour roasted in copious amounts of 'desi' ghee and sweetened with 'bura' or natural cane sugar, it is delicious and quite filling too. While a few dry fruits are a mandatory addition to any Panjiri recipe, a friend's mother-in-law makes one that consists almost entirely of dry fruits and especially 'phool makhana'.

Apart from the various dry fruits, one can also add spices like saffron(for a lovely aroma), ajwain (for digestion), soonth (for heat) and even fennel/cardamom. Desiccated coconut and edible gum (or 'Gond' ) is usually put into this recipe.

A few spoonfuls with warm milk is enough to keep one going through the winters. But since there is quite a bit of roasted wheat flour in this recipe, it transforms magically into an 'Atta ka halwa' with some hot water. Nice and easy. And also my preferred way of having the 'Panjiri'.

Read on for my version of 'Panjiri' -

[ Plus check out the two bonus recipes at the bottom of this post which are a part of the Navratri Collaboration !! ]

Preparation Time - 1 hour

Ingredients -

• 2 cups whole wheat flour 
• 1/2 cup ghee or clarified butter
• 1/2 cup bura or unrefined sugar
• 1 tsp soonth powder (dry ginger powder)
• 2-3 pinch saffron strands

To be roasted and powdered separately

• 1 cup Phool Makhana or puffed fox nuts
• 12 almonds
• 12 cashews
• 12 pitachios (optional)
• 2 tbsp poppy seeds
• 2 tbsp char magaz ( melon seeds)
• a handful of raisins
• 7-8 dry dates
• 3 tbsp edible gum

Preparation - Heat the ghee in a thick bottomed pan.

One by one, add all the ingredients mentioned under 'to be roasted and powdered separately' . Each one needs to be roasted separately as the required time varies.

The phool makhana should be roasted to a light brown. The edible gum should be puffed up adequately.

Once each ingredient is roasted, separate the dates. Transfer the rest to a mixer jar and grind into a fine powder. Chop up the dates into small pieces and add to the powdered dry fruits mixture while discarding the seeds.

Add the whole wheat flour to the same pan and roast it till it turns darker by a few shades. The smell will also change by this time. Finally add the 'bura', soonth powder and saffron strands to the roasted flour. Roast for another minute or two before adding the powdered dry fruits and chopped dates.

Remove from the flame. Let it cool down completely before storing in an airtight jar.

Do not forget to check out these amazing Navratri recipes by my blogger friends -

Parinaaz's droolworthy Carrot Milkshake !!

and

Saswati's lip-smacking Chenna Bara Tarkari !!


For still more Navratri recipes, do check out HERE :) !

Maa Ki Daal ( Mother's day Special )

Happy Mother's Day to everyone!! Well, actually I would like to wish all the mothers every single day throughout the year since it is a 24 X 7 job with no pay and no leaves. But since the second Sunday of May is the designated day, hence a special post that is dedicated to all the mothers who follow by blog :) !!

Read on -

Preparation Time - 1 hour

Ingredients -

• 2/3 cup black lentils (urad dal)
• 1 medium sized onion
• 1 1/2 tsp GG paste
• 2-3 medium sized tomatoes
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/3 tsp turmeric
• 1/4 tsp Garam masala
• 1 tsp cumin seeds
• 1 tsp Kasuri Methi
• 3 tsp oil
• salt to taste
• cilantro for garnishing

Preparation - Wash and soak the black lentils overnight.

Chop the onion into small pieces. Grind the tomato into a puree.

Cooking - Heat the oil in a pressure cooker. Add the cumin seeds an allow to splutter.

Add the chopped onions and fry till translucent.

Follow with the GG paste and fry for 2-3 mins.

Add the powdered spices and fry for 30 seconds before adding the fresh tomato puree. Cook till the oil starts to separate from the tomatoes.

Wash and drain the soaked lentils. Add them to the pressure cooker along with salt, 21/2 cups water and the Kasuri methi. Cook for 7-8 whistles. Remove from flame and allow steam to escape naturally.

Return it to the burner, this time with the lid open. Allow it to simmer for 10-12 mins( take a dal masher and lightly mash the lentils while it is still on the burner).

Finally add the cilantro just before removing from the flame.

Serve hot with roti or white rice.

Note - One can also cook the dals separately and then add to the onion tomato gravy. This method is advisable when the lentils are old or the tomatoes are too acidic/sour, both of which will increase the cooking time.

Chicken Saagwala ( Chicken in a Spinach Gravy )

Most of us would have come across a green colored chicken curry being served at restaurants. While the green hue looks irresistible to some, others may be hesitant to give it a try. My husband belonged to the latter category. That is, until I introduced him to this wonderful dish. A very interesting thing about this dish is that the taste kind of changes from region to region. I have sampled this curry in Hyderabad, Pune and Bangalore whereas my husband also had a chance to taste it during a trip to Gurgaon.

The variation stems from the local greens that go into this recipe along with the staple palak or spinach. For example, they add fenugreek leaves in Hyderbad . In Pune, it is coriander whereas in the Northern regions they add mustard greens (sarson ka saag). I personally prefer going solo with baby spinach, though I do add a fistful of fresh methi leaves if I have some in stock.

Read on for my recipe -

Preparation Time - 40-45 mins

Ingredients -

• 400 gm Chicken legs ( one can use regular pieces too )
• 2 cups shredded baby spinach leaves
• 1 large onion (finely chopped)
• 1 1/2 tsp GG paste
• 3-4 garlic flakes ( chopped )
• 2 medium sized tomatoes ( finely chopped )
• 2 green chilis ( finely chopped )
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp red chili powder
• 1/3 tsp turmeric
• 1/5 tsp garam masala
• 2 green cardamom
• 2 inch long cinnamon stick
• 1 bay leaf
• 3-4 peppercorns
• 2-3 cloves
• 1/2 tsp lemon juice
• 3 tsp oil
• 2-3 tsp butter
• 1 tbsp kasoori methi
• salt to taste
• cilantro for garnishing

Preparation - Clean the chicken pieces. Add a pinch of turmeric, lemon juice and salt. Rub all over the pieces and keeps aside for 20 mins.

Blanch the spinach. Grind into a smooth paste and keep aside.

Cooking - Heat the oil and 1 tsp butter together. Add the whole spices and fry till fragrant. Then add the onion pieces and fry till light brown.

Add the GG paste, garlic slices and green chili. Fry for 2 mins before adding the powdered spices along with the tomatoes. Sprinkle a pinch of salt. Cook till the tomatoes are done and the oil starts to separate.

Add the marinated chicken and fry on a high flame for 2 mins. Then reduce the flame, cover with a lid and allow the chicken to cook till it is 3/4th done.

Add spinach paste/puree, mix together and cook for another 5 mins.

Finally add the kasuri methi ( rub it between your palms before adding ) and the butter just before removing from the flame.

Garnish with onion rings and cilantro. Serve hot.

Sarson da Saag ( Mustard Greens)

Punjabi food conjures up images of sweet succulent chicken pieces dumped in a sea of red. Or even fiery char-grilled chicken legs/thighs oozing/dripping fat. For the vegetarians, it would be luscious Paneer pieces simmering in a creamy gravy accompanied by Tandoori Rotis dripping butter. Not to forget the smooth as velvet Dal Makhani. While these restaurant style recipes have a hell lot of mass appeal, the recipes that I hold close to my heart are the ones closer to home and hearth. Recipes that a loving mother/aunt or even a grandmother would have prepared by investing hours ( and patience ) to get it to the right texture and consistency. These are recipes that have the proverbial 'miiti ki kushboo' associated with them.

Today I am sharing one such recipe which is very close to my heart. The 'Sarson da saag' which never fails to transport me to the lush yellow-green mustard fields of Punjab. Doesn't it remind you of  DDLJ and SRK-Kajol singing 'Tujhe dekha to yeh jaana sanam'. That song remains a favorite till date. Read on for the very earthy recipe -

Preparation Time - 25-30 mins

Ingredients -

• 1 bunch mustard leaves
• 1 bunch spinach (palak) leaves
• 1 large tomato
• 2 medium onion
• 1 inch ginger
• 6-7 garlic cloves
• 1 tsp cumin seeds
• 2-3 dry red chilis
• 1/3 tsp turmeric
• salt to taste
• 2 tbsp ghee
• extra butter for final garnish

Preparation - Wash and clean the greens by immersing them in warm salt water for 1-2 hours. Drain the water and replace with fresh water. Repeat 2-3 times. This will remove all the insects, mud and sand.

Chop up the greens into small pieces. Peel and dice one of the onions. Roughly chop up the tomato ginger and garlic flakes. Transfer everything to a pressure cooker along with 1/4 cup water. Add turmeric and salt to taste.

Finely chop up the remaining onion.

Cooking - Cook for 3-4 whistles. Keep aside till steam escapes.

Use a hand blender to grind the cooked greens into a coarse paste.

Heat the ghee in a wok. Add the broken chilis and cumin seeds. Once the seeds start to pop, add the chopped onions. Fry till they start to brown at the edges.

Add the coarse paste and bring to a boil. Then turn down flame and simmer for 3-4 mins before removing from the flame.

Serve hot with makki ki roti or just normal rotis.

Note - One can also add some methi/fenugreek greens to this recipe. It adds a different flavour and makes it still healthier. 

Butter Chicken

Butter Chicken is perhaps one of the most popular dishes to be ordered at any Punjabi restaurant. Chicken pieces simmered in a rich gravy, this is one curry which is low on the heat index. As one moves towards the Northern reaches of India, it even gets progressively sweeter and richer. However at the same time, it has a calorie count that is guaranteed to send you scurrying for the nearest gym on the very next day. At least some health freaks like me would be feel the same way !!

But it is my personal opinion that this is one dish that is enjoyed best at the roadside dhabas where it acquires a whole new flavor !! This is my own recipe which is relatively lower in calories and equally tasty. The trick lies in marinating the chicken for a longer duration and then cooking it on a low flame.

Read for the recipe -

Cooking Time Required: 35 mins

Ingredients:

For marination -

• 300 gm chicken pieces
• 2 tbsp thick yogurt
• 1 tsp ginger-garlic paste
• 7-8 almonds ( 7-8 nos )
• 2 green cardamon
• 3 cloves
• 1 inch cinnamon
• 2 bay leaf
• 1/2 tsp red chilli powder
• 2 medium sized tomatoes
• 2 pinch turmeric ( a pinch )
• salt to taste

For cooking Butter Chicken :

• 4-5 crushed garlic cloves
• 1 large onion (finely chopped)
• 1/2 tsp chilli powder
• 1 inch cube cooking butter
• 2 tsp oil ( 1 tsp )
• 1/5 tsp garam masala
• 1 tsp kasuri methi 
• 2 tsp honey 
• salt

Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds and tomatoes into a sooth paste. Add yogurt &
ginger-garlic paste and blend for 30 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1 hour.


Cooking: Heat the oil and cooking butter in a wok. Add the chopped onions and crushed garlic .Fry for 3-4 mins till the sides start turning brown.

Add the contents of the marination bowl. Stir fry for 10 mins. Add 1 tsp coriander
leaves along with 1 cup water and simmer for 2 mins.

Remove from the stove and add the cream. Stir continuously for 2-3 mins. Allow to simmer for 5-6 mins or till the chicken is done.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with rotis.