I developed a fish and non vege phobia for few days, after eating so much in Bangalore marriage and Kerala trip. It was fish and more fish every where, with lot of spices and chilis, divine!!!.
So, as soon as I came back, I tried these two recipes. The market is now full of very young and soft Ol Kopi with lots and lots of leaf. The thin Punjabi version was good with hot rice and the rich Kashmiri version was good for the night, with chapati and hot rice.
There is not much of preambles, so lets get down to business
NOTE: These 2 dishes are pure vegetarian without onion and garlic.
NOTE: These 2 dishes are pure vegetarian without onion and garlic.
RECIPE-1 , OL KOPI WITH GREEN, THIN CURRY (Punjabi style) .
This is a thin curry with lot of water, with a flavor of fenugreek, red dry chili and asafoetida (Hing).seasoning. Some times a little chopped tomato and curd is added.
INGREDIENTS
Ol Kopi 4-5 Nos with fresh long leaf ( about 2 to 21/2 inch diameter. Must be young )
Green chili 4
Fenugreek seeds 1 tsp
Dry red chili 2
Tomato 1 small about 11/2 inch diameter
Curd 1 heap tbsp
Asafoetida ( 30% powder) 1/3 tsp
Mustrad oil 1 tbsp (any other oil will do).
Turmeric 1/2 tsp
red chili powder 1 tsp ( Take Kashmiri chili, for low heat)
PROCESS
Cut the bulb into 1inch by 1/2 inch pieces, chop the leaf, chop 2 green chili and the tomato.
Slurry the Asafoetida in 1 tbsp water.
Heat oil in a pressure cooker.
Give seasoning with Fenugreek and chili followed by the asafoetida. As the water evaporates, add the Ol kopi pieces and stir fry. Add the curd and stir fry to almost dryness.
Add red chili powder and immediately add the greens and mix well.
Add turmeric and salt. ( The volume will reduce as the greens release water. So be careful on quantity of salt).
Add green chili, chopped and whole, mix well.
Add 1/2 cup water.
Cover the lead and pressure cook for 4-5 minutes.
The dish is ready and eat with hot rice.
RECIPE -2 KASHMIRI KADAM (Ol kopi) WITH PANEER
For quite sometime I was thinking of cooking and posting few traditional Kashmiri dishes. Somehow it did not materialize. Traditional Kashmiri dishes have undergone many changes although the names are retained. The most abused one is the Rogan Josh. But I must say , the modified ones are also very tasty if you dont care about the traditional taste.
Most traditional Kashmiri dishes are devoid of onion and garlic.
This recipe will have typical Kashmiri flavor with very little modification of using Garam masala and cumin seasoning.
Contrary to popular belief, most Kashmiri dishes are cooked in Mustard oil only, except few where ghee is used. The spices are same for almost all dishes.
You can use Ol kpoi and Paneer separately.
INGREDIENTS.
*Ol kopi 4 with greens. ( I haven't used green here as I had used the green in above recipe. Moreover you may not get good leaf too. So proceed with the bulb only)
* Paneer ( cottage cheese) 300 gms ( you can use Paneer alone.) *Curd 50 gms ( about 31/2 level tbsp)
*Hing ( Asafoetida) 1/2 tsp 30% strength, slurried in 1 tbsp water.
*Whole spice , 2 each , Cardamom, black cardamom, Clove and 1 inch Cinnamon, 1 level tsp cumin
* Dry Ginger powder 11/2 level tea spoon ( fresh ginger is not used )
* Fennel Powder 1 heap tbsp. ( freshly ground)
* Mustard Oil 2 tbsp.
* Kashmiri red chili powder 1 level tbsp.
PROCESS
Cut paneer into 11/2 X11/2 X1/2 inch pieces and dip fry to light brown spots. Keep aside.
Cut Ol Kopi into 8 mm thick slices and half them ( any other size will do)
If you are using greens, chop them into 2 inch pieces.
Heat oil in a thick bottom pan, remove from heat and add the Hing slurry and cover immediately. Add the whole garam masala, cumin and return to heat.
Add the Ol Kopi and soute for 2-3 minutes.
Add 1 tbsp curd and stir fry until the oil appears. Repeat with balance curd, 1 tbsp at a time.
Add red chili powder and mix.
Add the leaf, salt and dry ginger powder and mix. Add 1/2 cup of water , cook covered. ( I haven't used leaf here)
When the Ol kopi becomes soft or gets cooked, add the Paneer and Fennel powder. Mix well and simmer for 2-3 minutes.
The gravy is generally thin or slightly thick. Eat with rice, Roti or paratha
Comments
Post a Comment