I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Thursday, 19 February 2015
Soy/ Dill Aur Palak Ka Saag
flavorful green , not to be confused with fennel is this soya g/ dill
reen which makes a superb saag . This is another winter special in Delhi
and again aten with Makki or bajra ki roti at home . Recipe is basic ,
rustic and end results are delicious !
250 Grams Soya / Dill Greens - Chopped.
150 Grams Spinach / Palak -Chopped
10-15 Cloves Garlic -Chopped.
Dried Chilies to Taste - Break a few.
1 Teaspoon Crushed Jeera.
100 Ml Mustard Oil
oil , splutter garlic and jeera along with dried red chilies . Add the
greens , saute well , then leave to cook half covered till done - maybe
10 minutes .Another delicious winter green.
Golbhenda Ko Achaar ( Nepali Tomato Chutney )
4 Red Tomatoes. 3-4 Flakes Garlic. 3-4 Dried Red Chillies.
A pinch of Timur Powder. ( Make w/o if you don't have it ) 5-7 Green Chilies ( With Slits ) 80-100 Ml Mustard Oil.
On a hot tawa / pan dry roast the red chilies till they change color ,
for that smokey flavor you can char one . Set aside for later use.Roast
the tomatoes on the tawa till the skin shrivels and they break .
Charred skin is an asset here ! Retain all pulp and juices.
On a sil
grind the red chilies and garlic , then mash the tomato pulp into it ,
make a semi lumpy paste .Add salt and timur powder. Place the chutney in
a bowl .Next heat the oil , when smoking add the green chilies and
keep for a few seconds on the flame and pour it all over the chutney .
Mix and eat with just about anything , it's delicious ! Keeps forever in
the fridge . Don't hold back on the oil !