Zan 

After Awadhi cuisine now sharing a dish from Arunachal Pradesh.

Zan 

 A thick porridge from Arunachal Pradesh.

Arunachal Pradesh, also called “the land of rising sun”,or orchid state of india,down-lit of mountain, lies in northeast India. The state is the largest of the North-Eastern states.

This is kind of a porridge or thick broth made with vegetables and it is both healthy and delicious. This is what usually Monpa farmers eat before going to fields. You will need flour, chopped vegetables, water, salt and butter. You may take diverse vegetables like cabbage, peas, chopped carrots or even broccoli.

At first, you need to roast the wheat flour in butter till it becomes light brown. Add some water to it and stir and simmer. After some time, add the blanched veggies and stir cook them in broth for a while. This can be served hot with fermented soybeans.

Source 

Sending this post to Shhhhh cooking secretly challenge

This month my partner is Aruna Panangipally who blog at http://aahaaramonline.com/

Aruna gave me two ingredients millet flour and greens. I have used finger millet or ragi. A low fat and calcium, iron, protein, fiber and mineral rich gluten free flour which is easy to digest.  Thanks Aruna for these delicious and healthy ingredients. Everyone loved the dish. A perfect dish for winter. A very easy and simple yet delicious and healthy dish. 

Recipe


Ragi or finger millet flour – 2 tablespoon

Spinach – 1 cup, cleaned, washed and finely chopped

Cauliflower – 1/2 cup, chopped

Green peas – 1/2 cup, boiled or frozen

Tomato – 1 medium, chopped

Cilantro or coriander leaves – handful, chopped

Ghee/clarified butter or butter or oil – 1 tablespoon

Little oil to saute the vegetables

Black pepper powder – 1 teaspoon

Salt to taste

Herbs of your choice

Method


Heat little oil in a nonstick pan. Add all the vegetables. Cook on low flame. Stir occasionally. Cook till the vegetables becomes tender.

Remove from heat and keep aside.

Heat ghee/clarified butter or butter in a pan. Add finger millet flour or ragi atta.

Fry till you get nice roasted fragrance.

Dissolve the roasted flour in little water. Stir well and make it lump free.

Add 1 cup water and mix well. Let it boil.

Add all the sauted vegetables.

Add salt and pepper. You can add any herbs of your choice.

Mix well and cook till it becomes thick. You can add more water if you like it little runny. I love it thick.

Cook till you get your desired consistency.

Remove from heat. Taste and adjust the seasoning. Add more black pepper powder if required.

Serve hot in breakfast with toasted bread or enjoy a bowlful of this healthy and delicious zan.
Notes – 

1. You can add origano or soya sauce if you like. 

2. You can use broccoli or any vegetables of your choice. 

3. Before serving you can add grated cheese over it. 

4. You can use any flour instead of ragi or finger millet. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Mocha Ghonto Or Banana Flower Dry Curry 


Mocha ghonto or banana flower dry curry.

A very delicious and healthy dish. Banana flower called mocha in Bengali. This mocha ghonto is a traditional dish of Bengal. Generally served with hot steamed rice. This dry curry or ghonto made of banana flower, coconut, potatoes and some aromatic spices. 

Its very common dish in Bengal. But we get good quality banana flowers rarely in our city. Thanks to my neighbour Nidhi for this delicious banana flower or mocha.


Traditional recipe is bit lengthy. I remember my mother and mother in law used to add cardamom, cinnamon and cloves paste at the end. And ground these with the help of grindstone or sil batta. Mother never used powder spices. All the spices ground separately with the help of grindstone. But these days we don’t have those grindstones. And no helping hands to grind all the spices separately. So here is a easy recipe to make this delicious mocha ghonto. But no cheating with aroma or taste. Taste is equally delicious. 

Almost every part of the banana tree can be used in some way or the other. The flowers, fruit and stems can be eaten, the leaves can be used as plates and the bark can be used to make paper. 

Known as banana hearts, banana flowers are loaded with fibre, protein, potassium, calcium, copper, phosphorus, iron, magnesium and Vitamin E. These pretty flowers can be eaten raw or cooked and added to salads, soups, stir-fries and herbal teas. 

Source 

Here is my cheat or easy recipe of mocha ghonto or banana flower dry curry. 



Recipe 


Banana flower – 1 small 

Potato – 1 large

Grated coconut – 1/2 cup + to garnish

Oil – 2-3 tablespoon

Cumin seeds – 1/2 teaspoon

Green chilli – 1 – 2 slit

Dry red chilli – 1

Bay leaf – 1

Ginger – 1 inch piece

Green cardamom – 3

Cinnamon – 1 inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Salt to taste

Sugar – 1 teaspoon or to taste

Ghee or clarified butter – 1 tablespoon



Method 


First we have to prepare the banana flower. Its little time consuming.

Remove outer leaves of the banana blossom or flower.

Take out the florets from inside.

Open each floret and remove the long string with small head and a plastic like part from it. Both are not edible.

Clean all the florets like this. At the end when all the florets are removed, chop finely all the florets and remaining small inside part of the flower. Discard the stem of the inside part first then chop finely. 

Soak the chopped florets in the water with salt and 1/4 teaspoon turmeric powder overnight. 

Next day boil the chopped florets in pressure cooker. Cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

Let it cool down. Drain the water and wash again in running tap water.

Squeeze all the water and keep aside.

Peel the potato and cut into small cube. Wash and drain the water.

Grind coconut, ginger, cardamom, cinnamon and cloves. Make a smooth paste.

Heat oil in a pan. Add the chopped potato. Fry till the potato becomes light brown.

Remove from oil.

In the same oil add bay leaf and cumin seeds and let the cumin seeds splutter.

Add dry red chilli and slit green chilli.

Add the chopped and boiled banana florets. Fry for 1 – 2 minutes.

Add fried potato and salt. Mix well. Add ground coconut, cardamom, cinnamon and cloves.

Add cumin powder, coriander powder, turmeric powder, red chilli powder and sugar.

Saute till dried up completely.

Add water as require. It will be a dry curry.

When it starts to rolling boil cover and cook on simmer for 10 minutes. Check and stir in between.

Cook till the potato becomes tender and curry dried up.

Add ghee or clarified butter and remove from heat.

Garnish with grated coconut and green chilli.

Serve with hot steamed rice.


Note 

Add chilli according to your taste. If you don’t like hot omit or decrease the amount of chilli. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Sprouts Sundal 

Sprouts sundal.

Very easy to make yet delicious dish made with mung sprouts.

You can serve this side dish as breakfast or evening snack too. A very nutritious filling and yummy dish.

Sundal is a traditional south Indian dish from Tamil Nadu. A very delicious and nutritious dish.  It can be prepared using different legumes.

 Sweetness of pomegranate seeds and the flavour of lemon makes this sandal super yummy. 

I have shared two more sprouts recipes.

Sprouts and oats cutlets

Sprouts appe 

Sprouts are wonder food due to its high nutritional value. Natural sprouts are good for a healthy body and mind development. It ensures blood purification and strengthens the immune system. In Naturopathy, sprouts are termed as medicine because of its preserving and promoting health aspects. Sprouts are associated with amazing health benefits of sprouting.

Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.

Source

I have made it without onion garlic but you can add onion garlic if you like. Read notes for onion garlic method. 

Recipe 


Mung sprouts – 1 heaped cup 

Curry leaves – 10 – 12

Cumin seeds – 1/2 teaspoon

Mustard seeds or rai – 1/4 teaspoon

Dry red chilli – 1

Asafoetida or hing – a small pinch 

Green chilli – 1 chopped

Ginger – 1/2 inch piece, grated

Salt to taste

Cumin powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon

Oil – 1 tablespoon

Fresh coconut – 1/3 cup, grated 

Lemon juice – 1 teaspoon

Pomegranate seeds and grated coconut to garnish 

Method 


Wash and soak the green mung beans overnight.

Next day drain the water completely. Beans should be moist.

Cover the bowl and keep aside for one day. Next day you will get sprouted beans. If you want longer sprouts keep it for one more day.

Wash the sprouts well. You can boil or steam the sprouts. I like the crunch so I didn’t.

Heat oil in a nonstick pan. Add mustard seeds or rai. Then add cumin seeds. Let them splutter.

Add grated ginger and green chilli. Saute for one minute.

Add curry leaves, dry red chilli and asafoetida or hing. And then add the sprouts.

Add salt, cumin powder, turmeric powder and red chilli powder. Mix well.

Saute for 5 – 6 minutes on low medium heat.

Remove from heat. Add grated coconut and lemon juice. Mix well.

Taste and adjust the seasoning.

Serve hot as a side dish or enjoy bowlful as a snack. I like it bowlful with little more lemon juice.

Notes –

1. If you want to use onion add sliced one onion with curry leaves.

2. You can also add minced or grated garlic with onion. Fry till onion becomes translucent and then add the sprouts.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Cauliflower With Coconut And Poppy Seeds 


Cauliflower with coconut and poppy seeds. 

Sharing an easy to make but delicious cauliflower recipe today. You don’t need much spices to make this no onion garlic cauliflower. You can serve it as a side dish with any bread of your choice or steamed rice. 

You can get one more cauliflower recipe here

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. 

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health

Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

Source

Coming to the recipe. We generally use this coconut and poppy seeds paste to make fish or pointed gourd or parwal etc. Click the name for Pointed gourd with coconut and poppy seeds recipe. 

And Pointed gourd with poppy seeds recipe. 

Poppy seeds and coconut makes the dish superbly delicious. 

Recipe 



Cauliflower – 1 medium 

Green chilli – 3-4 or to taste 

Poppy seeds or khaskhas – 2 tablespoon 

Ginger – 1/2 inch piece 

Tomato – 1 chopped 

Coconut – 1/4 cup finely chopped or grated 

Mustard oil – 3 tablespoon

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Coconut milk – 1/4 cup 

Lemon juice – 1 teaspoon

Chopped coriander leaves – 2 tablespoon 

Slit green chilli and coriander leaves to garnish 

Method 


Soak the poppy seeds in hot water. 

Cut the cauliflower in small florets. Wash well, drain and keep aside. 

Grind green chilli, poppy seeds, ginger, tomato and coconut altogether. Make a smooth paste. 

Heat oil in a pan. Add the chopped cauliflower. Fry until the cauliflower changes it’s colour. 

Add salt, ground spices, chopped coriander leaves and turmeric powder. You can also add little sugar if you like. 

Saute till it dried up completely. Stir continuously. 

Now add coconut milk. Cover and cook on low heat till the cauliflower becomes tender and dried up. 

You can add more coconut milk if require. 

Now remove from heat and add lemon juice. Mix well.

Taste and adjust the seasoning. 

Garnish with slit green chilli and coriander leaves. 

Serve with hot steamed rice or any bread. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Paneer Or Cottage Cheese Croquettes / Finger Food / Fritters 


Paneer or cottage cheese croquettes. 

Perfect for party finger food or evening snacks. 

These crisp outside and soft inside croquettes are delicious and easy to make. 

Paneer or cottage cheese is used in it with potatoes. 

For long years, milk and milk products has been most important part of the diet of human. Paneer is also one of the most important milk products, which is used by the human fraternity as a complete proteinecious and healthy food. It is very famous in India by the name Cottage cheese or Chenna which is prepared by the milk at home or factories. It is used for years to make variety of nutritious foods for eating purposes. It has very attractive look of white color and nice taste and very famous amongst all the milk products. It is much liked by various men to eat it raw instead of fried. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Source

Our this week’s 107th #Foodiemonday bloghop theme is party dish. I am presenting this paneer croquettes as a party finger food for this event. 

Recipe is very easy. You can prepare everything one day before and keep in refrigerator. Take out and deep fry just before serving. You can shallow fry these if you like. 

Recipe 


Paneer or cottage cheese – 1 cup, grated 

Potato – 2 large, boiled 

Onion – 2, sliced 

Green chilli – 3, finely chopped 

Ginger – 1 inch piece, grated 

Tomato – 2 chopped 

Cumin seeds – 1/2 teaspoon 

Coriander leaves – handful, chopped 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Chilli flakes – 1/2 teaspoon 

Turmeric powder – 1/4 teaspoon 

Tomato sauce – 2 tablespoon 

Oil – 2 tablespoon 

Salt to taste

Breadcrumbs – as require 

For batter 


Refined flour – 4 tablespoon 

Rice flour – 2 tablespoon 

Salt and pepper to taste 

Water as require 

Oil for deep fry 

Method 


Peel and mash or grate the boiled potatoes. Keep aside. 

Heat 2 tablespoon oil in a pan. Add cumin seeds. Let it splutter. 

Add onion and green chilli. Fry till onion becomes light brown. 

Add tomatoes and ginger. Saute for 1-2 minutes. If you like you can also add 1 teaspoon garlic paste or 3-4 crushed garlic with it. I didn’t. 

Add coriander leaves, cumin powder, garam masala powder, black pepper powder, turmeric powder, chilli flakes and salt. 

Saute till the tomato becomes mushy.

Add mashed or grated paneer or cottage cheese. Mix well and add tomato sauce.  Saute till the mixture dried up completely.
 

Now add mashed or grated potatoes. Mix well. Cook for 2-3 minutes more. 

Switch off the flame. Taste and adjust the seasoning. Delicious isn’t it? You can serve it as a side dish with any bread or make sandwiches with it. You can omit potatoes and make with paneer only. 

You can also add little lemon juice or chaat masala if you like. If you like it more hot increase the amount of chilli. And you can make it less spicy by omitting chilli flakes and black pepper powder. If you are making it for kids use less chilli. 

Let the mixture cool down. Mash with your hand again or use a potato masher. Add 1-2 tablespoon breadcrumbs if require for binding. Instead of breadcrumbs you can use oats powder or roasted chickpea powder too.

But don’t add more than 2-3 tablespoon. 

Make small balls. I have made medium sized 19 balls. You can make small bite size for party finger food. 

Spread breadcrumbs on a plate. 

Mix refined flour and rice flour in a bowl. Add salt and pepper to taste. Add water gradually to make a semi thick lump free batter. Don’t make it runny. You can use one egg with salt and pepper instead of flour batter. 

Dip the balls in the flour batter then roll on breadcrumbs. Cover with breadcrumbs from all the sides. 

Prepare all the balls like this. You can keep these prepared balls in refrigerator and fry just before serving. 

Heat sufficient oil in a pan. Fry the balls in it. Flip and fry evenly from all the sides. 

When the balls becomes brown remove from oil and place on a paper towel. You can shallow fry these if you like. 

Serve hot with mustard sauce and tomato sauce or any chutney. 

Enjoy the crisp outside and soft inside delicious and spicy paneer croquettes. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Potato Pie 


Potato pie. 

A very delicious and easy to make baked dish with boiled potatoes mixed with seasoning.

Usually we make it with eggs. But I have made it eggless for my vegetarian friends. Used yogurt instead of eggs.

Our this week’s 92nd #Foodiemonday bloghop theme is yogurt. My contribution is this delicious easy to make potato pie. 

Potatoes are not so bad. Specially boiled potatoes.

Boiled potatoes are naturally rich in vitamins and minerals, particularly potassium, phosphorus, B-complex vitamins and vitamin C. They are low in calories and fat, and their high fiber content helps you feel full. Contrary to popular belief, potatoes are not inherently fattening. 

source

Coming to the recipe. If you are making it for kids add generous amount of cheese with potato mixture. I have used oregano but you can use Indian spices like cumin powder, garam masala powder, chaat masala etc. Follow the method and add spices of your choice. 

Recipe 
Potato – 2 & 1/2 cup, boiled, peeled and mashed 

Yogurt – 1/2 cup + 2 tablespoon 

Onion – 1 large, sliced 

Green chilli – 1 – 2 finely chopped 

Capsicum – 1/2 chopped 

Salt and pepper to taste 

Butter or oil – 2 – 3 tablespoon 

Garlic powder – 1 teaspoon 

Oregano – 1 teaspoon 

Chilli flakes – 1/2 teaspoon, optional 

Lemon juice – 1 teaspoon 

Grated ginger – 1 teaspoon 

Cilantro – 2 tablespoon, finely chopped 

Oregano to sprinkle

Breadcrumbs – 1/4 cup

Mozzarella cheese – 1/4 to 1/2 cup or as much you want

Method 


Grease a pie dish with butter or oil. 

Preheat the oven at 200°.

Heat butter or oil in a pan. Add sliced onion and chopped green chilli. Fry until the onion becomes translucent. 

Add chopped capsicum. Fry until the onion becomes light brown. Remove from heat and keep aside. 

In a large bowl mix boiled, peeled and mashed potatoes, salt, pepper, chilli flakes, yogurt, oregano, lemon juice, grated ginger, cilantro, garlic powder, and fried onion, green chilli and capsicum. You can use Indian spices too if you like. 

Add green chillies and chilli flakes as per your spice tolerance. 

Mix well. Mixture should be soft not runny. 

Taste and adjust salt and pepper. Delicious isn’t it? But wait we have to bake it 😊

You can add 1/2 cup Parmesan cheese too. I didn’t. Add more garlic powder and oregano if require. 

You can add frozen peas, bell peppers etc if you like. 

Pour the mixture into the greased pie dish. 

Level the top with a spoon or your palm. 

Spread breadcrumbs over it. 

Sprinkle generous amount of mozzarella cheese. 

At last sprinkle little oregano all over the pie.

Bake in preheated oven at 200° for 20 – 30 minutes or until the top becomes golden brown.

Serve it as a side dish or enjoy in breakfast.

Mushroom Dopeaja 


Mushroom dopeaja. Or a thick curry of mushrooms with double onions. A lightly flavourful, delicious and easy to cook mushroom recipe goes well with pulao, paratha, roti or Indian flat bread.

Low calorie, iron and vitamins rich mushrooms are low in carbohydrates and high in fiber. And mushrooms have no fat and no cholesterol. Its helps in weight loss  increases the strength of immunity system. Some other health benefits of mushrooms include relief from cancer, diabetes and high cholesterol.

Mushrooms are rich in protein too. Best for vegetarian people who don’t take meat products. Because you need to take protein to maintain healthy cells in your skin, muscle and organs.

So include this nutritious mushrooms to your diet.

 

 

Recipe 



Mushroom – 200 gram

Onion – 1 medium chopped

Garlic – 3 – 4

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Tomato – 2 large

Green cardamom – 1

Onion – 1 large

Black pepper powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 1 tablespoon

Oil – 2 tablespoon

Salt to taste

Cream – 1 tablespoon

Water as require

Coriander leaves  to garnish

Method 



If you have large size mushrooms chop in 4 pieces lengthwise and if small make 2 pieces.

Wash and soak in hot water with 1/2 teaspoon salt for few minutes.

Cube 1 large onion and separate the layers.

Make a paste of 1 medium onion, garlic and ginger.

Grind the tomatoes, green chilli and cardamom.

Heat oil in a pan. Add the onion, ginger and garlic paste. Saute till the oil leaves the sides.

Add the ground tomato paste, green chilli and cardamom. Add green according to your spice tolerance.

Add all the dry spices. Saute till oil leaves the sides.

Remove from flame and add the well beaten cream. Mix well and cook again for few seconds stirring constantly.

Add mushrooms, cubed onion and salt. Mix well. Saute for 1 – 2 minutes.

Add water as require to make thick gravy. Let it boil. Cover and cook on low flame for 10 minutes.

Remove the cover. If you feel its runny cook for some more time on high flame or you can add little more water if require.

Taste and adjust the seasoning. You can add 1 tablespoon cream at this stage. I didn’t.

Garnish with coriander leaves and serve hot with pulao, fried rice, paratha, puri, roti or Indian flat bread.