Sev Tamatar: Sev Tomato: Rajasthan/Marwadi Style

Its super cold in London. No I am not kidding. The other day while coming back from office the wind was so harsh and cold I thought I will die before I reach home. I had my jumpers on, a thick black overcoat buttoned up and long boots, all sorted. But the wind was unkind and stony. It blew my hair in the cruelest way possible, slapped on my face, my fingers were numb and ears shocked. With all struggle I finally reached home. Home sweet home. Ah these winters make me so angry and lazy. What shall I cook for dinner-my next battle!

Quick look in the fridge, the chapatti dough was ready. So let’s make some quick lazy subji/curry. There you go; no veggies in the fridge-another challenge for the day. First I thought to make my favorite papad ki subji, the no veggie curry but then I saw a packet of namkeen, and it had to be Sev Tamatar Ki Subji-the Rajasthani or marwadi style. So what is sev- sev is spicy fried gram flour noodles. It can be eaten just like a snack. The packets are easily available in any indian store and if you haven’t you MUST try it.

More Rajasthan/Marwari Subji (curry):

Mangodi Mutter

Aloo Pyaz

Bharwa Bhindi

Methi Moong Dal

Sev tamatar ki subji is sev and tomato curry. Two types are famous- the gujarati style which is called as sev tameta nu shak and rajasthani style. Gujarat curry is bit tangy and sweet, whereas rajasthan is spicy and hot. Born and bought up in rajasthan this curry is very special to my heart. The days when mom had less mood to cook, was not well or no vegetables were available this curry came in handy. She would ask my father or brother to buy a packet of namkeen and then start preparing for the subzi. In this recipe you can use ratlavi sev, moti sev, spicy sev or even garlic (lehsun) sev. I have used Kohinoor bhujia sev.

You just need basic Indian spices, garlic, tomatoes and sev. It took me 10 minutes in total to prepare this curry. Served it with some Indian kachumber salad and chapatti. The dinner was enjoyed and I was bit ok with novelty of winters.

Ingredients:

1 and 1/2 cups Tomatoes chopped finely

5 cloves garlic minced or grated

1 medium size onion chopped finely

2 tablespoons oil

1/2 teaspoon cumin seeds/jeera

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya

1/2 teaspoon red chilli powder (adjust as per taste)

Salt to taste

Pinch of sugar

2 cups water

1/2 cup sev/namkeen/bhujia

2 tablespoon chopped coriander leaves

Method:

Heat 1 tablespoon oil. Add cumin, let it splutter.

Add garlic and chopped onion. Cook for 1 minute or till onion turns soft.

Add chopped tomatoes and all the spices. Mix and cook tomatoes till they turn soft and mushy.

Add 2 cups or water and sugar. Let it boil for 5 minutes.

Add sev and coriander leaves. Mix and serve.

Notes:

Add sev just before serving else it will become soggy.

I have used kashmiri red chilli powder, it gives good colour but is not very spicy.

Palak Puri (Spinach Poori) Healthy Twist For Diwali-Go Green

Festive season is on and I am on really high spirits. Festivals means happiness and lots of work followed my many calories. Right from the navratri to dueshhera to karva chauth to diwali all the Indian homes are busy preparing snacks and sweets. Last year I compiled a list focusing on hot and cold snacks for Diwali, do take a look.

Puri or poori is one of the most common and needed item in the menu during festivals. Puri-signifies celebration and happiness in most of the India and no big event or occasion is complete without puris- be it on birthdays, anniversaries, parties or as a  prassad during festivals. Dough of flour and salt is either rolled out in small circles and deep fried in oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions.

It is deep fried and it has lot of calories, but that a little healthy twist will do the wonders in the colour and the taste. Yes, how about Palak Puri or Green Pooris? When you add palak in the dough, it gives that beautiful green colour and amazing nutrients form spinach. I served these puris to some guests that visited us from India and they were so pleased by the attractive green colour. Spinach, green chillies and ginger puree is mixed with the flour to give the sharp colour and peppery taste. Why don’t you give this healthy blend of taste and colour to your simple pooris this Diwali. It is so appealing and likable that your family and guest will laud you. Puri is best when served hot with sukha kala chana, suji ka halwa, kheer or sukha aloo.

Ingredients:

1 cup spinach/palak

1 and 1/2 cup wheat flour

3-4 green chillies

1/2 inch ginger piece/adrak

1 teaspoon carom seeds/ajwain

Salt as per taste

Water as needed

Oil for frying

Method:

Chop spinach and wash it in water. In a grinder, grinder chillies, spinach and ginger. Add water only if needed.

In a bowl, mix together carom seeds, salt and wheat flour.

Slowly add the purree and knead the dough. Keep adding little water at a time till you get firm dough.

Let the dough rest for 10 minutes. After that punch the dough for another 1 minute.

Heat oil in a kadai/wok. On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil. Drain the pooris on paper napkins to remove excess oil.

Notes:

I added raw spinach; if you want you can use boiled spinach as well.

The puri dough is tight compared to the dough for parthas or rotis.

You can also add sesame seeds(til) in the dough.

Serving suggestions:

Puris goes well with almost all dry curries.

To make the Punjabi thali serve it with paneer butter massala, aloo chole, dal makhani and green chilli pickle.

For rajasthani thali pair it with mangodi mutter, aloo pyaz ki subji, marwadi lehsun ki chutney and marwadi Bharwa Bhindi.

For gujarati thali, serve it with aloo tamatar nu shaak, gobi mutter, khamman dhokla and keri nu ras.