I learnt this recipe for aromatic, delectable Saag Paneer (Palak Paneer) from Heena Jhanglani. Her daughter had carried just the curry base (without the Paneer) for lunch one day and told me it was just another type of Sai Bhaji (or a dish made with greens). I took that basic recipe and added some Paneer to it to make this wonderful Palak Paneer with a Difference.
Heena Jhanglani is quite a treasure trove of recipes and continues to surprise me ever so often with the stuff she sends in her daughter’s lunch box. This Saag Paneer/Palak Paneer is just another example of that skill.
Traditional Palak Paneer uses just spinach to create the green base. This recipe uses spring onions with the greens as well as generous dose of green garlic chives. This lends the dish a unique flavour and texture that sets it apart from the traditional Palak Paneer.
I am quite in love with this flavour rich version of Palak Paneer and will make it every time I find spring onions and green garlic chives. 🙂 Thank you, Heena-ji, for this wonderful recipe. Keep them coming!
This recipe for Chole Biryani happened totally by chance; thanks to Nikita Jhanglani for the last moment inspiration.
The theme for the 107th Foodie Monday Blog Hop is a party dish. However, we are bang in the middle of the festival season and I was already thinking of Onam recipes. Given that I have a particularly gruelling week ahead at work, I was not equipped to make a party dish. So, I had decided not to participate in this week’s blog hop and was just about to send a message to fellow bloggers, when a pic of Chole Biryani pops up on WhatsApp. It was Nikita and her mom who made this No Onion, No Garlic Chole Biryani as their contribution to the Ganapati Celebrations in their apartment complex.
Indeed, as Paul Coelho said, “When you want something, all the universe conspires in helping you to achieve it.”
And on went the light in my head! I love one-pot meals and they make a great addition to any party, especially potluck parties; and this No Onion, No Garlic Chole Biryani can be enjoyed by one and all.
Nikita did send me her recipe. I used that as a base along with my own recipes for Pindi Chole and Ambarsari Chole to come up with my own version of this absolutely delightful dish!
Trust me everyone will love the taste and it is just so easy to make.
Thank you, Nikita. I always knew there was a reason we got along so well! 😀
Greens are a staple in my home; whether used in dal or as dry sabzis. To alleviate boredom, I try to cook the greens in different ways. This week, I made Sai Bhaji, a Sindhi Specialty with the help of two of my Sindhi colleagues; Roshni Sharma and Nikita Jhanglani. Both of them gave me very similar recipes; the only difference was that Roshni’s recipe used methi along with Palak (Spinach), Ambat Chukka (Green Sorrel, Khatta Palak) and Sua (Dill). Since I had methi at home, I used it as well. More the greens the better it is for health being my mantra. 😀
To get back to Sai Bhaji, it is a wonderfully tangy curry made that uses Palak and Chana Dal (Bengal Gram) as its mainstay with Sua, Khatta Palak and Tomatoes being used to add tanginess. It is a complete dish in itself and a wonderful accompaniment to both rotis and rice.
The trick to a good Sai Bhaji I am told is to ensure that the greens are mashed while the Chana Dal retains its shape. I sent the two ladies pics to ensure I got it right. 🙂
In my enthusiasm, I used a wee bit more Chana Dal than was necessary. However, it did not detract from the taste in anyway.
Thank you, Roshni and Nikita, for this recipe. It was indeed yum!
Singhar ji Barfi oras it is often called Sev Burfi is a very famous Sindhi sweet. I was introduced to it while I was studying for my engineering degree by my friend Bindu Kodwaney. One Diwali she took me to this wonderful place called Tharu Sweets in Bandra, Mumbai and introduced me to this wonderful, wonderful sweet one Diwali and I have been a fan ever since.
Tharu Sweets is a legendary sweet shop which makes some of the most delicious and decadent sweets ever. What I love about Tharu is their adherence to tradition and their unfailing commitment to quality. While I am writing about their Sev Burfi or Singhar ji Barfi today, I would unhesitatingly recommend all of their sweets. I espcially love their hot Gulab Jamun, Kaju Katli and Mixed Dry Fruit Barfi. The latter is something to die for (after Sev Burfi, of course :)) and I work through a single loaded piece over the entire day. While they are famous for their sweets, they also serve a delicious Aloo Tikki and Chole cooked in pure ghee. What is life without a little indulgence!
Coming back to the recipe Singhar ji Barfi orSev Burfi very very easy to make and gets done in less than 20 minutes. The key to a well-made Sev Burfi is to ensure that the Sev is cooked and yet retains its shape.
Why not try it this Diwali and surprise your guests?
I used the recipe from SindhiRasoi.com. The only change I made was to reduce the sugar a tad bit and use Kewra Essence instead or Rose Water/Essence.
How to Make Sev Barfi or Singhar Ji Burfi
Makes: 12 to 16 Pieces
Time: 20 Minutes
Unsweetened or Feeka Mava – 2o0 gms
Sev – 200 gms
Sugar – 175 gms
Water – 1 Cup
Kewra Essence – 3 to 4 drops
Yellow Food Colour – 4 to 5 drops
Ghee – 1/2 tsp
Pista and Almond Slivers – 2 tbsp
Method to Make Singhar ji Barfi or Sev Burfi
Crumble the Mava till there are no lumps.
Grease a 7″ dish or plate with high sides with the ghee.
In a heavy bottomed pan, over medium flame, heat the water and sugar till the sugar melts.
Turn the heat down to low. The water should be simmering not boiling.
Add the yellow food colour and Kewra essence.
Add the sev and mix with a gentle hand till the sev is completely coated with water.
Do not mash the sev.
Do not cook for long.
Add the crumbled mava.
Mix well with a gentle hand.
Turn up the heat to medium.
Cook till the mava melts.
Immediately transfer to the greased plate/dish.
Spread evenly and let cool.
Garnish with Pista and Almond slivers.
Cut into squares or diamonds and serve.
Sev Burfi is rather soft in texture and does not solidify like other burfis.
Tradition calls for unsalted or feeka Sev. I used the regular sev.
Do not use Nylon sev or the very thin sev. It will disintegrate.
Do not mash the sev while mixing. It should retain its shape.
You can store the burfi in the refrigerator. In this case, it will solidify. To serve, keep it outside for about 30 to 60 minutes.
Having grown up with Sindhi neighbours and studying engineering in a Sindhi college, I have grown to love Sindhi food. So far the only Sindhi Recipe on my blog is that of Koki and I hope to remedy that soon. I am making a start with this wonderful recipe for Sindhi speciality called Aani Basar that is presented by my friend and colleague, Nikita Jhanglani.
Nikita often gets wonderful Sindhi specialties for lunch (sometimes for breakfast as well) and is always sharing them with all of us. When I requested Nikita for a recipe, she agreed immediately and made this wonderful dish called Aani Basar for me. Essentially fried chickpea patties in a tangy tomato-onion gravy, I found that I could have Aani Basar all by itself.
Aani in Sindhi means the fish roe and is one of the preferred delicacies among Sindhis. The besan aani (or the chickpeas flour dumpling) in this dish is the vegetarian version of the fish roe.
Khus khus (poppy seeds)
1 + 4
Finely chopped onions
Finely chopped tomatoes
Finely chopped green chillies
1 + 2 tsp
Red chilli powder
Finely chopped coriander leaves
Oil for the dough
Method to Make Aani Basar
Mix finely chopped onions with salt, red chilli powder, and finely chopped green chillies. Let this mix sit for about 10-15 minutes, till the onion softens a little.
When the onion has softened enough, add the besan and khus khus to the mix. You need to add three tablespoons of oil for each cup of besan. Because we’ve taken 2 cups of besan, we’ll be adding 6 tablespoons of oil.
Sprinkling only a few drops of water, combine this mixture into a smooth but hard dough.
Divide the dough into two halves and make a roll out of each half.
Using a rolling pin, slightly flatten each roll.
Now, cut each roll into 2” X 1” pieces. These are the aani.
Deep fry the aanis and keep them aside.
In the same pan, retain about 3-4 tbsps. of oil and drain out the rest.
In this oil, add the remaining finely chopped onions, salt, turmeric powder. Red chilli powder, coriander powder, and garam masala.
Just when the onions start to turn transparent, add the finely chopped tomatoes.
Keep stirring the onions and tomatoes frequently so that they don’t burn.
When the onions and tomatoes are half-cooked, add the aanis.
Mix well and keep the pan covered on a low flame.
Keep stirring frequently.
When the onions have cooked properly and the aanis have turned soft, remove the pan from the flame.
Sprinkle a pinch of garam masala over it, garnish with chopped coriander, and serve with hot phulkas.