The simplest of the curries – Aloo Mutter

Call it aloo matar or aloo mutter, the spellings just do not matter! What matters is that the peas should be glistening fresh, the potatoes peeled and raring to go and you have the provision to serve your aloo mutter with freshly made rotis or steamed rice. So here is the recipe of the traditional Punjabi home cooking at its best cooked inPunjabi a flavorful onion-tomato gravy. Perfect Yogurt is also good in a bowl along with this meal.
Place a non stick medium pan on medium heat and pour in 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add 1 bay leaf and 1 teaspoon cumin seeds. When the seeds begin to change color, add the 2 medium chopped onions and sauté for 3-4 minutes or till the onions turn golden. Add 1½ teaspoons ginger paste and 1½ teaspoons garlic paste and sauté for ½ a minute. Add ¼ teaspoon turmeric powder, 1½ teaspoons coriander powder and 1 teaspoon red chilli powder and sauté for ½ a minute. Stir in the 2 cups peeled and cubed potatoes and 3 cups water. Cover the pan with a lid and cook for 5 minutes or till the potatoes are half-cooked. Remove the lid, stir in 1 cup fresh tomato puree, cover again and cook for 8 minutes or till the potatoes are tender. Remove the lid, add 1¼ cups green peas, 1 teaspoon garam masala powder and salt to taste and stir. Cover again and cook for about 15 minutes. Garnish with fresh coriander leaves and serve hot with rotis or rice. In fact, Lachcha Parantha is also an excellent accompaniment. This recipe comes in really handy when you do not wish to prepare two things: a dal and a sabzi! Make aloo mutter and things are simple.

Punjabi food Festival in Hyderabad

Good news for Hyderabadis who are looking for excellent authentic Punjabi food. The Yellow Chilli Hyderabad is celebrating its Second Anniversary with a grand menu of pure Punjabi dishes…for your reservations contact Mr Tushar at 64645411. The Festival is on till 3rd of October so make the most of it.

There have always been queries put before me, it could be for any regional cuisine, Hyderabadi, or Punjabi or Gujarati to name a few, of how can the calories be snipped away in simple home cooking too. Eating a completely fat free meal is asking for the possible but eating such meals on a regular basis is asking for the impossible! Fat free food is low in the taste factor as also the satiety metre. Secondly, fats are needed by the body, at least the good fats are. The only solution is to keeping the meals light and frequent with techniques to snip away the calories smartly.

Cook with non-stick cookware. They are good for baking, grilling, sautéing and even for soup. Non-stick pans allow you to cook with no oil, or just a brush of grease or substitute fats with water or juice. You can change the cooking methods. If you tend to deep-fry a lot, change the mindset. Either bake, broil, grill, poach or sauté foods. Microwave is a blessing for those who want to cook using minimal oil. Learn the art of subtracting. Read the recipe and simply subtract the amount of fats and sugars. For example, replace half the butter with fruit puree for an equally moist cake; use one-third less sugar in cakes or cookies and use dried fruit, not sugar, to add sweetness to cereal. Eat lean meats and trim all visible fat before cooking. Go for white meat than red meat. For example, chicken breasts are lower in fat than drumsticks. Choose the skim milk, yogurt and cheese. Avoid use of condensed milk as it is very high in sugars. Eggs are the best protein source and also cholesterol! When cooking, just substitute two egg whites for one whole egg (the fat, cholesterol and most of the calories from eggs are in the yolks).

Most important is to downsize portions. Do this and half the battle is won. Make the servings in smaller size. Use smaller plates, and make any cake serve twelve instead of eight!

Here are some healthy snacks for you!

Baked Chatpati Shankerpali
Hot and sour idlis
Sprout bhelpuri

Till I write again

Sanjeev Kapoor

Easy Indian Food Recipes – a trip to Punjab

One thing about delving into the exquisite world of easy Indian food recipes remains the same…that it is an exciting adventure of unbeatable flavours, some bequeathed by the connoisseurs of food, some distinctly evolved by the local settlers, all in all, a roller coaster ride of sugar ‘n spice!
A trip to the northern region of the country has one taking the states of Punjab, Haryana, Kashmir and Uttar Pradesh as a rich tapestry of cuisines of the food lovers of yore, the Mughals. Delhi, the capital of India, is a little world on its own. With the ticking of time, each area has developed its characteristic styles and as the multicultural inhabitants enjoy both non-vegetarian and vegetarian fare, the food vies for attention in a constructive manner.
Punjab is placed strategically on the Indian border with Pakistan. Spread over around 50,362 square kilometers, most of it is gently sloping plains, with well watered and highly fertile alluvial soils.
The name of the state of Punjab is derived from the words ‘punj’ meaning five and ‘ab’ meaning water since the land is a confluence of five rivers. The five rivers that run through Punjab, having their origins in various small lakes in Himalayas, are Ravi, Chenab, Sutlej, Jhelum and Beas. Beas and Sutlej join forces and flow on to meet the Indus, the tributaries of which crisscross the state making it the most fertile land.
Punjab is called the “Bread basket of the nation” because it gives India the maximum agricultural output regardless the total amount of area it covers. Around 85% of the area is under cultivation. It produces wheat that can feed the whole of India and contributes around 2% of the world’s wheat produce.
From the bylanes of Punjab comes the piquant flavour of mustard oil and mustard greens, called sarson-da-saag. More help to make the farmers robust, comes from the quarters of diary farms as milk is abundant in this Land of Five Rivers. We move on with a variation of the famous yogurt based drink of Punjab called lassi, an easy Indian food recipe. The thick sweet beverage, it is said, justifies the need for a siesta! Have a taste of a popular stuffed layered bread called aloo parantha. Stuffed with seasoned potatoes and covered with wheat flour dough, it is fun to eat with a bowl of chilled curds and a selection of pickles, even for breakfast. This platter will give you a head start for the day!