Aalan ka Saag

This one is regional recipe from Varanasi...You can get some variated version of this in Bihar or other part of UP too.Believe me this one taste best(as i belong to eastern UP,family is in Varanasi and rightnow m working in Patna )...In winter its like divine to dig into a bowl of Aalan-Saag with Makke or bajre ki Roti with ghee..
My mom make this in winter and its a record that till now who ever tasted this ,simply loved it ! I made this first time for Pankaj yesterday..First when he heard the name,was not at all interested but as soon as he tasted,i could simply see the joy in his eyes (now its his new favorite) ..So,just don't think,go ahead and enjoy leafy bliss !

Aalan means adding flour into cooked leaves which can be Makka or Bajra flour.In case you don't have any of them,you can replace it with Chickpea flour(Besan).Also there are two variations of it.one is cooked with Chana-Saag and another one is mixture of Spinach+Methi+Bathua(local green leaves).This time i made second one.
There are two most important things which give it great authentic taste and texture .first is lentil must hold its shape and second is tadka.

Here is the recipe directly from my Mom:

INGREDIENTS

1/2 Kg Saag(leaves)(Chana/3mixed saag)*
3tbsp Split Chickpea lentil(Chana dal)
3Cup Water
8 Garlic
2 Spring Garlic
3-4 Green Chilies
2tbsp Ghee
1/2tsp Cumin
1/4tsp Asafoetida (hing)(optional)
2tbsp Flour(Bajra/Makka/Besan)


DIRECTIONS

• Clean and chop leaves finely.Place them in Heavy bottom deep pan with finely chopped spring garlic,2 green chilies and chickpea lentils.Add 3 Cup Water and 1tsp Salt.Place it over high heat and bring it to boil.
• Close the lid and low the heat and let it cook for 45 minutes.By now lentils will be cooked but not be mushy.
• Mix flour with half cup water and mix it in cooked vegies pan.
• Close the lid and let it cook for another 20minutes.Remove from heat.
• Crush and chop garlic and green chilies and keep ready with cumin seeds and asafoetida.
• Heat ghee in small pan.Add garlic-chilies-cumin-asafoetida and add this in cooked vegies (close the lid as soon as you add tadka in veggies).Leave the veggies with close lid for 5minutes.
• Top up with extra ghee and Serve hot with Ghee Roti.

*If you are using 3 leaves mixture it should be Spinach(Palak) : Bathua : Fenugeek leaves(Meth)i ::2:1:1.

## For takda its very important that ghee is very hot while adding garlic n chilies as this will create smoke while adding this to cooked saag.When you close the lid right after adding tadka in it,the smoke bring nice aroma to saag.

### Adjust chilies as per your taste.

Pull Apart Cinnamon Sugar Bread (Whole Wheat)

I just got this name while hovering over facebook..That picture just stuck into my mind and the that you get get each pieces just pulling it out kinda excited me to make one ..I searched for the recipe and almost all were same using All purpose flour and brown sugar.But i don't know why i always run away from APF(all purpose flour) ! 

So finally i came up with my own recipe which i made after several adjustments and twisting from the recipes i got from internet...Its really easy (bit time consuming) to prepare considering its taste ! You can spread some cream icing over warm bread but i liked it without it..Its simply a sugary scented heaven kinda filling.. 

Here is my Whole Wheat Pull apart Cinnamon Sweet Bread..

INGREDIENTS
(1 Medium size loaf)

2Cup Wheat Flour(Atta)
1/2 Cup + 1tbsp Sugar(granual)
1tsp instant Yeast
1/2Cup Water
1/4Cup Whole Milk
1tbsp Milk powder(optional)
1 Egg
1.5 tsp Cinnamon powder
1/2 tsp Nutmeg powder
1/4Cup+ 1tbsp Butter
1/4tsp Salt



DIRECTIONS

• Soak yeast with 1tbsp sugar in warm water for 10 minutes.
• Heat milk with 1tbsp of butter untill butter just get melted.Let it come on room temperature than mix it with yeast mixture.
• Mix Flour with milk powder and salt in a bowl.Make a well in center and pour some of water milk liquid in it.Make rough dough by adding liquid gradually.
• Whisk the egg and add it in the dough and mix it using spatula.It will take some time to get incorporated with dough.Finally you will get a sticky dough.
• Using oily hand just keep it in a greased bowl and leave it with close lid for couple of hour.
• Meanwhile melt the butter in bowl and heat untill it turn into brown color.
• Mix together sugar,cinnamon powder and nutmeg in bowl.
• After 2 hour dough will be soft and not at all sticky.Knead it for few minutes.
• Roll it into thick square shape on floured surface.
• Brush the brunt butter on all over the top than sprinkle generous amount of sugar-cinnamon-nutmeg mixture over it. Cut it into equal square shape and pile it.
• Carefully arrange these squares vertically in square baking pan.You can sprinkle some sugar on top.
• Bake it for 40 minutes in preheated oven on 175'C.
• Let it rest for at least 2 hour before serving.

# You can serve this with some cream glaze using butter+cream+sugar.
## If your sugar granuals are bigger in size than just grind them for few seconds to break it into smaller one.

Rice Dumpling in Coconut Sauce (Paal Kozukattai)

It first of feb an from morning i was waiting for the mail from SNC group to see what is coming for us as

challenge from South team.Its funny sometimes that there is so-so much vast collection of recipes we have in India .Its very well said," yahan har 20km pe pani aur 20mile pe bhasha badalti hai" (on every 20km water will change and on every 20 mile language !) 

So here is another recipe which i came across just now through this challenge as Rice Dumplings in Coconut Sauce(Paal Kozukattai) by Tamilarasi .After a bit research i came to know that its a very famous desert from South India as well as of Thai cuisine.I just now prepared this and came out nicely..Specially i loved the coconut...sauce may be next time will try some coconut milk firni !  As i was making this first time.So just prepare in very small quantity(just one small bowl).now its already half gone into my tummy,remaining i somehow managed to store for Pankaj !(still m not sure he will get or not  )
I used canned coconut milk so for boiling dumpling i mixed some with water.You can use second extract for boiling if going to use home made coconut milk.

Here is the Recipe:

INGREDIENTS
(1 Bowl )

1/2 Cup Rice Flour
1.5 Cup Warm Water
1 Cup Coconut Milk(thick)
1 tbsp Sugar
1 Cardamom(powdered)
1 tbsp Dry Coconut Flacks(optional)


DIRECTIONS

• Knead soft dough of rice flour by using some warm water.Make pea size balls from it and spread on muslin cloth to get dry for around 1-2 hours.
• Boil remaining water with 1 tbsp of coconut milk.Add dried balls and don't stir for 1-2 minutes.
• Let them cook on medium flame for 5-6 minutes.
• Add coconut milk,sugar,cardamom powder and cook for another 2minutes.Remove from heat.
• Garnish with coconut flacks and serve warm or cold.(prefer cold)

# Rice must be supar fine(if u are planning to make it at home)
## Adjust sweetness as per your taste buds.
### You can add 1/2 cup milk to make heavier version.