3 recipes :)
1) To prepare start with -- Bajri ki Roti ( Gujrati's call it "ROTLA "
Knead Bajri aata in clean water -- soft to touch -- & make thick Rotis & roast over heat from all sides.
2) Khus -Khus : ( which is poopy seed ;-)) Ya !! the same Poppy -- which is used in lemon / poppy seed muffins ) --
Ingredients --- Mint [ a small bunch = around 20 leaves or so Green Chilly + Ginger = adrak ka 1/2 inch piece - Grind it
White Onion - Large one or 2 if small -- chopped fine in cubes
Method --- in oil put the Green chilly, adrak paste + diced onion along with CUMIN from your Spice box.
Sigdi -- put a few Hot coal on the LID of the POT which is cooking the Sabji
2) Punjabi -Alu Mutter Paneer
Paneer 1 K.g. ---
Alu - 5 Large ones cut into chips size
Mutter -- 1/2 KG
Red Onions, - 3 big ones,
Garlic -- 4/5 Kalis
Tomatoes -- 5
Corriender Leaves [ Kothmir for Garnish ]
Green Chillies - 2 [ Cleaned from inside without seeds ]
& Yogurt --
Dice Onions in small cubes -- add green chillies, Jira , Namak & a pinch of Suger, 5/6 black pepper seeds & garlic & Tomotoes & grind all this into paste over Stone grinder or in a mixture --- I prefer Stone Ground as it brings out the flavors -- add red chilly powder, Dhana -Jeeru powder & Turmeric -- Keep aside
Put Oil in a large skillet or heavy Brass pot or Kadhai --- pop Jeera & 1 Cinnemon stick [ Taj ] -- 3 Cloves
Add more Ghee if it is needed --- add to this same ghee the Above Ground Mixture of Onion / Tomato / garlic etc .
ADD the YOGURT to this hot mixture --- the Yougurt will evoprate leaving solids in the mixture & lending a TANGY = Sour = Khatta taste . Some also add Heavy Cream instead of Yogurt but that makes this Sabji very heavy -- I prefer Yogurt
Add water & Boiled Peas & let it all simmer -- Cover the Pot with a Lid.
When Serving --- add Garnish of Corrinder leaves [ Kothmir]
Serve this with Phulkas or Paratha Punjabi style ....Yummm !!!
empty the insides of Keralas , take the seeds out from the middle & save the pulp / flesh -- for later use --
then put them into boiling water with some salt & ajwain in the water -- let the kerals simmer for 5 min.s till they r tender - take out n let the water drain out --
Mix the stuffing -- some green Variyali , dhana & jeeru aakhu, red chillis, 6 pods black pepper , hing, haldi, aamchoor powder , 1 tea spoon chale ka aata roasted dry over skillet, half tea spoon anar daana --- take all this & grind it along with the flesh from the middle of Kerala , taste the mixture, add oil & adjust the Khatai, salt & mirchi part in it , then stuff it all this into the Keralas which r cut into middle & tie it up with a twine / thread --- so the Kerals do not open up & say tied -- now put them in hot oil -- take a good oil so the sabji smells good -- add some cashews & hing to oil & turn the kerals till each of them is golden brown & crisp --- eat with Roti or Pooris --- Enjoy -- yummm --- ;-))))