Vegetarian galouti kabab

Tiny rotis and Galouti Kabab(Vegetarian)

We had the kababs made of nutri keema earlier. The charcoal burnt flavour making it just divine. This time around we tried it out with tiny rotis that Jagdish rolled out and cut out perfectly with the inverted glass.

It was topped with coleslaw again a first time for Guddu.

Added with a drop of mustard paste (from Bengali market) and tomato ketchup; who can say that we can't dish out five-star breakfast?

Nutri Keema kofta

Nutri Keema kofta in Murg Lahori gravy

Tired of all the seasonal vegetables nutri keema came into rescue. After all how much of gajar, matar and gobhi can one eat?

Nutri keema kofta resembles the real thing closely. The murg Lahori gravy added to its authenticity.

The gravy contained hung curd, kasoori methi, milk and a paste made of onions, green chilli, garlic and the usual garam masala.

One had almost finished it off before I realized that I wanted to share this delicacy served by Jagdish.

Stuffed Tomatoes with Mawa and cheese

The markets are filled with firm red tomatoes. Some bit of mawa was left over . This was mixed roughly crushed peanuts and green chillies and garam masala. Microwaved with cheese on top. 

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Cooking on the Sigri

Back to old fashioned cooking

When a friend sent me 'Rots'. Thick rotis with designs embossed on them dipped in ghee. They tasted out of this world. The secret lay in cooking it slowly on sigri. Great I also started experimenting. Ever faithful Guddu was more than happy. We bought kilos of koyla and found a spot near the garage. Inaugurated it with dum ki chole biryani. It was made in huge quantities but it improved with each day. 

This was the final product. Added on was a dash of lime and a slice of onion.

It was garnished with some mint leaves.

Just for memory's sake the little achar jug I won in some game in the Ladies' Club and is filled with mango pickle that yet another friend gifted me.

kokoro

                 Kokoro

My hunt for my roots sends me to the 'Bengali Market' in Jaipur and 

I discover some new vegetable which even as a child I hadn't tasted or seen. This one has a spiky outer but once cooked tastes like lauki but looks like karela.

My Bahadur insisted that this is how it is pronounced. He was rather surprised at my ignorance. This is fairly common back home for him. I made it with jeera just to get its real flavour.

How much healthier can you get?

                    Haldi ki sabzi and beetroot with aloo

For a variety of colours and making it healthy as well nothing beats haldi-ki-sabzi . Raw turmeric grated and cooked in desi ghee or any other oil. With garlic-curd for added health benefits. The beetroot accompanied with aloo just made me feel I can't possible present a more healthier option.

Do not miss the diyas that I got from Delhi Haat.Didn't have the heart to put a baati in it and spoil its beauty.