Gaderi (Colocacia gaint)/Taro Root /Arbi ki Bhange Wali Sabzi

Gaderi ki Bhangevwali Sabzi 

Gaderi ki Sabzi 

 Gaderi(गडेरी) is a tuber similar to Arbi.  It is known by different names in different part of India. Colocacia gaint is botanical name. In kumaon Gaderi is grown in every kitchen garden. Its leafs, as well as tuber used to make vegetable.  Kumaoni variety is more starchy and has slightly sweeter taste. Tuber vegetable can be made  both without gravy or vegetable with gravy. The best tasting vegetable of Gaderi is with gravy of milk of hemp seeds. In olden days when it was cooked on चूल्हा (earthen fire place) it used to have amazing smoky flavor. The tempering with local herb Jamboo (जम्बू) gives it authentic kumaoni flavor. 

Preparation Time: 20 minutes 

Cooking Time: 20 to 25 minutes

Srevings: 6 Medium helpings

Nutritional Value of Gaderi  Sabzi: (approx  value of Sabzi made with 500 gm gaderi and 100 gm hemp seeds)

Energy: 1120k cal

Fat : 65 gm

Carbohydrates: 210gm

Protien: 90 gm

Cholesterol: 0 

Dietary fibers: 62gm

Vitamins:

VitaminB  Folates,Niacin,Pyridoxin,Riboflavin,Thiamine, Pentothenic acid,

Vitamin A 

Vitamin C

Vitamin E and K

Sodium: 210mg

Potassium: 3000mg

Calcium : 232mg

Copper: 0.900mg

Iron: 280mg

Magnesium: 360mg

Manganese: 200mg

Phosphorus: 495mg

MicronutrientSelenium,Zinc, Carotene,cryptoxanthin. 

Ingredients Required For Making Sabzi:

• Gaderi: 1Medium size (roughky 1/2kg)

• Hemp seeds/Bhanga : 100 gm

• Ghee (clarified butter) : 4 teaspoons 
• Cumin seeds 1 + 1/2 Teaspoons
• Asafetida (हींग ) 1/4 Teaspoon
• Jamboo (जम्बू) : 1/2 Teaspoon
• Turmeric : 1/4 Teaspoon 
• Salt : 1 Teaspoon or to taste
• Dry Red Chili : 2
• Water: 200 ml (approx.)

• Fresh coriander leafs : 2or 3 sprigs for dressing

Directions For Making Gaderi  Sabzi:

• Peel gaderi abd wash it. Pat dry .

• Cut the cleaned Gaderi to pieces measurind 2-3 centimeters. 

• In a Kadai/wok take 2 teaspoons of Ghee and heat it. Break one red chilli. To the hot Ghee add

1. 1Teaspoon Cumin seeds
2. Pieces of one dry red chili
3. 1/2Teaspoon Jambu
4. 1/2Teaspoon Turmeric and cook on low flame for 30 seconds. 

• Put Gaderi  pieces in the tempering and mix well.

• Cover and cook with stirring and mixing every 2/3minutes till gaderi pueces become tender. (Sprinkle 1-2ml. Water in between as and when required)
• The Gaderi pieces will change the color andcwill become soft. Add chili powder as per the taste. 

• Mix well and cover. Let it cool. Before serving heat it with gentle mixing.

Gaderi ki sabzi 

• Grind the hemp seeds in a grinder-mixer . Add 50 ml. of water and Grind. Keep till fine paste is formed. If required add little water in small portions. 

Paste of hemp seeds

• Pour the paste in a sieve layered with muslin cloth. Pick up the cloth with gemp seed paste carefully and squeeze the milk out of the paste. Add water (100ml) in mixer pot to remove the adhering paste. Pour it over the residue in the muslin cloth, squeeze the paste to take out as much milk from hemp seed paste as possible.

Hemp seed(bhanga) milk

• Pour the hemp seeds milk over the cooked vegetable in wok. Cook on high flame for 2-3 minutes with continuous stirring. The gravy will start thickening.  Adjust the seasoning as per taste.

Gaderi in hemp  seed milk gravy 

• Take out the cooked Gaderi ki Bhange wali Sabzi in a serving pot.

Gaderi ki Bhangevwali Sabzi 

• Heat 2 teaspoons of Ghee in a laddle add

1. 1/2 Teaspoo Cumin Seeds
2. 1/2Teaspoon Jamboo
3. 1 Red Chili
4. Pinch of hing and cook for 30 sec. Spices will give out great smell.
5. Pour this tempering on the cooked Gaderi ki Bhangevwali Sabzi and it is ready to eat with hot roti.

• Sprinkle finelly chopped fresh coriander leafs.

Roti abd Gaderi ki Sabzi

Tips: 

• Apply oil on palns before peeling and cutting Gaderi to avoid itching. 
• Do not put the pueces of Gaderi in water.
• Do not let the Ghee become smoking hot,else the burnt Ghee wil spiil the flavor,taste abd color of Sabzi.
• Add water in little proportions while grinding hemp seeds for taking out milk. 
• To avoid curdling of hemp seeds milk cook the vegetable on high flame with constant stirring after adding hemp seeds milk.

Suggested Variations:

• Well whisked thick curd can be used instead of hemp seeds milk. The curd gravy of Gaderi tastes amazingly tasty.
• Fresh chopped fenugreek leafs (1 cup of 200ml ) can be added along with red chili powder and cooked to fenugreek flavored gaderi ki sabzi.

बैंगन भाजा/Baigan-Bhaja(Pan fried Brinjal)

Baigan-Bhaja 

Baigan /Brinjal/Eggplant /Aubergine is a versatile vegetable aka "fruit". Roast it, grill it, fry it make vegetable /bharta etc it tastes amazing. The list of different ways it can be cooked is end less. My mother used to make amazing pakodas (fritters with black gram flour). My maternal grandfather used to made stuffed brinjal with dark purple thin long Brinjal. I love bharta made with roasted Brinjal either cooked with onion etc. Or just mashed and mixed with mustard oil and spices. 

Recently  I learnt to make Bhaja from my daughter's cook. I loved this preparation of baigan/Brinjal. Baigan bhaja are very popular in Bihar /Bengal. Usually eaten with daal-bhaat. 

Preparation Time : 15 minutes 

Cooking Time :15 minutes 

Servings :Makes 10 pieces (depends upon length of Brinjal l

Nutritional value of Bhaja Made from 200 gm of Baigan :

Energy :150 cal 

Carbs: 12gm

Sugars: 7gm

Sodium : 16 gm

Potassium : 460 mg

Fats:  26 gm

Cholesterol :0gm

Vutamins : Rich in vitamin C and B6

Minerals : Rich in Iron and Magnesium 

Ingredients for Making Baigan Bhaja: 

• Brinjal Round one:1 (this is also called bharta wala baigan) 

Baigan/Brinjal for Bhaja 

• Amchur powder : 1Table spoon 
• Salt:  1 Teaspoon (or as per taste) 
• Turmeric powder :1/2Teaspoon 
• Red chili powder : 1Teaspoon (or as per taste) 
• Dhaniya powder : 1Table spoon 
• Chat masala 1Teaspoon 
• Jeera powder 1/2 Teaspoon 
• Mustard oil: 10 ml. (best results are with mustard oil but type of oil can be used as per choice) 

Directions For Making Baigan-Bhaja:

• Mix all dry spices to make a homogeneous mixture. 

Mixture of spices powder 

• Wash and pat dry the baigan. 
• Cut 2-3 millimeter thick round pieces. 

Baigan pieces 

• Apply dry spices powder mixture evenly on both sides of Brinjal pieces. 

Baigan pieces coated with spices 

• Heat 5ml oil on a nonstick pan. 
• When the oil is hot place Brinjal pieces coated with spices on the pan with hot oil. 

Baigan pieces placed on pan with hot oil 

• Bring the heat to medium and let then cook till the side on the pan becomes golden brown. It takes approx. 4 - 5 minutes. 
• Sprinkle 3-5ml oil on side of pieces facing up (uncooked side). 

Baigan pieces cooked on one side 

• Flip the pieces and let the other side be now on the pan. Cook on medium heat till the other side also becomes golden brown. 

Cooked on both sides

• Press lightly to squeeze oil from cooked pieces (if you desire so). 
• Remove cooked pieces from pan and serve with daal-bhaat. 

Baigan - Bhaja 

Tips:

• Baja tastes best when cooked fresh and hot. So don't cook and keep re-heating makes it lose texture and taste. 
• Do not keep the Brinjal pieces after cutting they will turn brown. 
• Do not put Brinjal pieces in water as they will soak water and will take longer to cook, will leave water during cooking thus will not hold the shape and will taste soggy. 
• Apply masala immediately after cutting. 
• Start cooking once masala is applied. Keeping Brinjal pieces with masala will make them lose moisture and turn soggy. 
• Check while the bhaja is being cooked by lifting the piece slightly. Medium heat for different stove may be different. 

Alternate Suggestions :

None 

Mushroom-Onion Soup /मशरूम और प्याज का सूप

Mushroom-Onion soup 

Mushroom soups are light on stomach yet filling souostwith great nutritional value. I have already blogged Creamy Mushroom soup and Mushroom soup in coconut milk. Today's post is is the recipe of mushroom-onion soup. It has slightly grainy texture. Pair it with garlic bread or simple plain toast and it will be full meal.

Preparation Time :15 minutes 

Cooking Time :15 minutes 

Servings :4 medium size servings 

Nutritional value (approx) soup made from 100 gm Mushrooms and 50 gm onion. 

Energy : 270 cal

Carbs : 30 g

Proteins : 23.5g

Sugars : 33.2g

Cholesterol : 30 mg

Fats : 15.5g

Sodium : 238.9mg

Potassium : 1303.7mg

Dietary Fibers : 2.7 g

The soup is rich in vitamin B12, calcium, Iron and Magnesium. 

Ingredients for making Mushroom-Onion soup :

• Button Mushrooms :100 gm (I use white ones) 
• Onion :50-60 gm. 
• Butter : 10 gm
• Milk : 500 ml. 
• Water : 150 ml. 
• Cream : 2-3 Table spoons (optional) 
• Pepper powder : 1/2 Teaspoon (white /Black any) 
• Salt : 11/2 Teaspoons or to taste. 

Directions for Making Mushroom-Onion Soup :

• Wash mushrooms. Pat dry them with a cloth. Chop them to small pieces. 
• Peel and chop onion to small pieces. 

• In a thick bottom cooking vessel /wok heat  10 gm butter. 

• Add finely chopped onion to the hot butter oil mixture and cook till it starts getting golden brown color. 

• Immediately add Chopped mushrooms pieces and cook on medium heat with constant stirring till Mushroom pieces start changing to brownish color and start shrinking 

• Switch off the heat and take out the cooked onion mushrooms mixture in a grinder jar. 

• Allow it to cool. When the cooked mixture cooks down pulse it to little coarse paste (not too smooth). 

• In a cooking vessel take 

1. Milk 
2. Water 
3. Onion - Mushroom paste 

• Mix nicely 
• Keep the cooking vessel with the mixture on medium heat and cook with constant stirring (to avoid formation of lumps or anything sticking to the bottom. 

• Once the mixture comes to boil reduce the heat to low. Add 

1. Salt 
2. Pepper powder 

• Mix and cook for 2-3 minutes. 

• Switch off the heat. Mushroom - Onion soup is ready. 
• To make the texture Creamy add 2-3 tablespoon cream to soup before switching off the heat and mix. 
• Enjoy Mushroom - Onion soup with bread croutons /toast /garlic bread 

Mushroom - Onion Soup 

Tips:

• Cream can be avoided to bring down the calorific value of soup. 
• Onions should be cooked just to the stage where they start becoming brown over cooking will spoil the taste and look of soup. 
• Take the mushrooms which are fresh, white and firm. Those with black underbelly will change the color and taste of soup. 

Suggested Variations :

• Fresh herbs like Basil,celery, parsley can be added to the soup just before serving. It enhances the looks and flavor of the soup.

Wheat Polenta /गेहूं के दलिये की खिचड़ी

Wheat Polenta (गेहूं के दलीय की खिचड़ी) 

Wheat Polenta

Broken wheat polenta with lots of vegetables cooked in olive oil is a complete meal in one pot. It is wholesome, rich in all macro and micro nutrients. Low on calories and carbs, high in protein, dietary fibers, vitamins. 

If cooked in clarified butter /butter it's flavor becomes awesome. 

Those who prefer can always add boneless chicken pieces /mutton pieces. But fish does not go well in it. Well baked /fried /steamed fish by side is awesome. 

In 2016 when I visited my son and daughter in law in Chicago my daughter in law cooked this polenta for us. Till then I was not much interested in making broken wheat Polenta, I preferred rice polenta only. But one spoon in my mouth and my taste buds were hooked for Broken wheat Polenta (दलिये की खिचड़ी). Rest is history. 

Nutritional value of Wheat Polenta Made From Given Ingredients : (approximate values) 

• Energy : 580 Calories 
• Carbs : 92 gm.
• Fats : 10 gm. 
• Cholesterol : 4gm.
• Dietary Fibers : 29.8 gm. 
• Protein : 58 gm
• Calcium : 83 mg
• Iron : 8.7mg
• Potassium : 800 mg 
• Sodium : 5mg 
• Sugars : 2.7 mg
• Rich in micronutrients like Selinium, Zinc. 
• Rich in vitamin A, C D and B6

Preparation Time : 20 minutes (including roasting of broken wheat) 

Cooking Time : 15 minutes 

Servings:4Medium Servings 

Ingredients Required For Making Wheat Polenta (गेहूं के दलीय की खिचड़ी) : 

• Broken wheat (गेहूं का दलीय): 100 gm
• Green Gram (छिलके वाली मूंग दाल) : 50 gm
• Red Lentil (मसूर दाल) : 50 gm. 
• Carrot : 50 gm 
• French Beans : 50 gm
• Onion: 100 gm
• Tomato : 100 gm
• Green Chilies : 2
• Ginger : 1inch piece or grated 1Tea spoon
• Clarified Butter (घी) : 2 Teaspoon if solid 3Teaspoon if melted 
• Red Chili Powder : 1 Teaspoon or to taste 
• Cumin Powder : 1 Teaspoon 
• Salt : 1/2 Teaspoons or to taste 
• Water: 350 ml 

Directions For Making Wheat Polenta:

• Mix both dal and wash them nicely. 
• Dry roast dalia (broken wheat) on medium flame with continuous stirring, till the wheat pieces start popping and change color to white. 

Broken wheat being roasted 

Roasted broken wheat 

• Mix washed dal and roasted dalia and add water enough to just cover the top. Almost150 to 200 ml water will be required. Let the mixture soak till rest of the preparations are being done. 

Soaked Daal Mixture and Roasted Broken Wheat

• Clean and chop carrots, beans and tomatoes finely. Keep them separetly. 
• Grate ginger, cut onion to thin slices or small pieces. 
• Break green chilies to two pieces. 
• In a pressure cooker take ghee and heat on high heat. Once ghee is hot reduce the heat to medium and add cumin seeds. 

Cumin seeds in ghee 

• Once the seeds splutter add ginger. Cook for 30 seconds then add chopped onions and green chilies. 
• Cook with stirring till onion turn translucent. It will not take more than 2 minutes. 

Onion Green chili cooking  in Ghee

Onions cooked till Traslucent

• Add Chopped carrots and beans. Cook for 2 minutes with occasional stirring. 

Chopped vegetables and Ginger added to Onions

• Add tomatoes and mix. Cook the juices of tomatoes is cooked and starts drying. 

Tomatoes added to vegetable mixture 

Ready for soaked daal and wheat to be added

• Add soaked Pulses and broken wheat mixture. No need to drain. Just add whole thing as it is. 
• Add 

Salt 

Cumin powder 

Turmeric powder 

Chili powder 

Soaked Daal-Wheat mixture Salt and Spices added

• Give a nice mix and cook for 2 to 3 minutes with stirring and mixing before adding water (350 ml.) 

Ready for closing the cooker and cooking

• Mix. Put the lid of pressure cooker with the weight on it. Let pressure build in cooker.. 
• Once pressure is build in cooker reduce the heat to low and cook for 5 to 7 minutes or till three whistle by cooker. 
• Switch off the heat. 
• Let the pressure settle down in cooker. 
• Give a nice mix to the cooked Polenta (खिचड़ी). 

Wheat Polenta (गेहूं की खिचड़ी) 

• Serve hot with 

Ghee 

Salad 

Pickle 

Curd /raita 

Papad by the side. 

I prefer to just spread a teaspoon of ghee and take onion, radish and cucumber as accompaniment. 

Wheat Polenta( गेहूं के दलीय की खिचड़ी) 

Tips :  

• If excess water is used for soaking then reduce amount of water while cooking. 
• Check the hotness of green chilies, chili powder.Increase or decrease the amount as required. 
• To check if amount of water is correct in cooker, just place the handle of laddle on the surface of mixture in cooker. Gently remove it and check for mark. The mark left by water and spices should not be more than an inch from the tip of laddle. 
• Broken wheat can be roasted and stored to be used as and when required. 

Suggested Variations: 

• For chicken lovers pieces of boneless chicken can be added along with beans and carrots. This will increase the protein content in Polenta. 
• Potatoe pieces can be added while cooking onion. This increases the taste but also carb content
• Vegetables likes cauliflower, grean peas, capsicum can be added. This will not only add to the taste but also increase the amount of dietary fibers and micro nutrients.