drumstick flowers in a delicious pickle | sehjan ke phool ka achar

The Drumstick tree in our garden has started flowering and we will see thin tender drumsticks protruding from the bunches in a couple of weeks. But early last month when it was still a bit cold the drumstick flowers were just budding. I plucked some and made a drumstick flower cheela for breakfast, planning to pluck more and cook a few new recipes this season.

A coincidence later that day, when I was out to buy some vegetables at the neighborhood subziwala I saw a silver haired lady asking the cost of ek pao swanjne ke phool (a quarter kilo drumstick flowers), pointing to a small basket and there I saw a heap of light pink hued buds of drumstick flowers.

These were the flowers of another variety of drumstick and the lady's question gave me ideas. I immediately asked her what was she planning to make and told her that she can get as much flowers as she wants from my tree. Some chitchat ensued and we exchanged recipes, she told me she makes pickle with it too and that perked up my ears.

The subziwala was not happy as so much drumstick flowers were being cooked in so many recipes and none was being bought from his shop. I ended up buying some drumstick flowers to please him.

This drumstick flower pickle was made the very next day after some planning, I thought of adding a few more elements to keep some texture in the pickle.

 The resulting pickle was really good. I gifted to a friend and she also loved it. Now to the recipe.

ingredients
(fills up a 500 ml glass jar)

200 gm drumstick flowers *cleaned* and rinsed under running water
200 gm lotus stem thinly sliced (I used thin tender ones, you can chop in smaller bits if the lotus stem is thick and fleshy)
one large bulb of garlic peeled and halved lengthwise
6-8 large chilly peppers (less hot variety) sliced in bite size pieces
1/3 cup mustard oil
3 tbsp apple cider vinegar
2 tbsp turmeric powder
3 tbsp yellow mustard powder
1 tbsp fenugreek powder
1 tsp nigella seeds crushed lightly
1 tsp ajwain (bishop's seeds) seeds crushed lightly
1-2 tbsp red coarse chilly powder (to taste)
3 tbsp salt

*cleaning the drumstick flowers may be tricky if it is not too fresh. Soak it in water for 20 minutes and then rinse under running water to make sure all dirt and impurities are washed away.

procedure

Boil water in a deep pan, about one liter with 1 tsp salt to blanch the lotus stem and flowers both.

Dip the sliced lotus stem in boiling water for a couple of minutes and strain. Keeping the lotus stem in a steel colander while dipping it in the boiling water helps.

After removing the lotus stem from the boiling water, dip the drumstick flowers too for just a couple of seconds and take them out or pour everything over the colander that has the blanched lotus stem slices. Let all the water drain, for about 10 minutes. No need to make the vegetables dry.

Mix everything together in a large bowl.

 And transfer in a sterilized glass jar.

The pickle will be ready to eat in the next 24 hours or so. Top up with some more mustard oil if the pickle ingredients don't settle down and a thin layer of oil floats on top.

This lotus stem and drumstick flowers pickles lasts for at least six months. The tartness increases a bit after some time as the pickle keeps 'pickling' more.

I am loving this pickle though I keep saying I don't like pickles much. Sometimes with plain dal chawal meals and sometimes with a paratha, this new pickle has already become a favourite.

This pickle can also be made using sun dried flowers of drumstick. I am planning to pickle some drumstick leaves too along with the flowers next time. Will add those pictures when I do that.

everyday subzi : a lotus stem dopyaza and how spices are included in summer meals...

Lotus stem is one vegetable vegetarians like a lot. Called as bhien, nadru or kamal kakdi in local parlance, it is the under water stem of the lotus plant. Very nutritious and very tasty, although sometimes it is difficult to clean it from inside but those who love it just get it done anyhow. This dopyaza will remind you of the chicken or mutton dopyaza that is cooked in many UP homes.

The nutritional value of lotus stem is well known and it is a good thing that most people like the taste of this healthy vegetable.

Using lot of onions and some whole spices is a popular way of using spices in hot summer months. This way the curries remain light, the quantity of onion balanced the spice heat and the curry doesn't feel too hot in summer heat. The plains of UP get quite hot in summer months and it lasts till the monsoons make the whether a bit pleasant.

Lotus stem can be cooked almost like meats and if you use the same spices the resulting curry is actually comparable to meat dishes. Obviously if you want to get the taste of meat you will be disappointed but vegetarians wont miss anything. In UP vegetarian homes whenever people want something special, that is apart from he usual green vegetables, they turn to jack fruit, lotus stem or some of the koftas that are made with much fanfare. Many types of besan ki subzi is also made for those who detest vegetables. A special dry gatte ki subzi is peculiar to Banaras and I am yet to post that one. Paneer is almost an everyday affair in most homes since I remember but elders say that paneer was not so common in older days.

Even lotus stem makes good koftas but somehow I never make koftas as I don't find them worth the time and effort. This blog only has one kofta recipe that was posted because that kele ka kofta had become the talk of our extended family when I had made a brave effort to cook them at a special occasion. I remember my mother used to love bhien ka kofta quite a lot.

This dopyaza is one of the curries that remind me of my childhood. Actually there are very few that I cook as most of them use a lot of oil and frying so I avoid them. Not just for being heavy, they require more cooking time as well. Dopyaza fits the bill. Kathal ka dopyaza is one of the most popular recipes on this blog.

So how do you cook bhein ka dopyaza? Not complicated at all.

ingredients
(2-4 servings depending on other side dishes served)

peeled and diced lotus stem 2 cups (about 200 gm)
sliced red onions 1.5 cup
whole dry red chillies 3-4 (broken if you want the curry hot)
black cadamoms 2
green cardamoms 4
cloves 4-6
cinnamon stick one inch piece
whole peppercorns 1 tsp
salt to taste
turmeric powder 1/2 tsp (many people omit turmeric powder)
mustard oil 2 tbsp (or a bit less if you can manage cooking the curry on really low flame)

Procedure

Heat the mustard oil in a pressure cooker pan or a thick base kadhai.
Tip in all the whole spices and let them sizzle for a few seconds but don't let them splutter.
Add the sliced onions, salt turmeric powder if using and the diced lotus stem all at once. Toss a few times to mix everything well.
Cover the lid and let the curry cook really slow at very low flame for about 30 minutes in a kadhai or just put the pressure cooker lid if using the gadget and pressure cook till the first whistle blows.

Let the pressure release on its own, serve hot as desired. We used to love this with paranthas in our childhood but now it is more of multigrain roti or sometimes a plain flaky crisp parantha with it.

It is another matter if I cook besan wali bhien ki subzi. That I can eat all by itself.

everyday subzi: bhein ki besan wali subzi | lotus stem curry in a chickpea flour gravy

Lotus stem is called Bhein or Kamal kakdi in Hindi. It is an aquatic vegetable (underwater stem of Lotus) that tastes great whatever way you cook it. I find it to be great for salads, stir fries and curries, very versatile in it's use. Lotus stem is a nourishing vegetables and helps improve hemoglobin count immensely. Abundant Vitamin C helps availability of the minerals (Iron Copper, Zinc, Magnesium), a good range of Vit B complex helps control nervous irritability and an optimum sodium-potassium ratio (1:4) makes this vegetable ideal for electrolyte balance. More nutritional information here.

This bhein ki besan wali subzi was originally shared by a facebook friend Kapil Bahl and I knew I would love it as soon I saw the recipe. I love simple recipes that cook fast and taste great, I adapted the recipe to suit my taste and ease of cooking of course.

This recipe makes a good accompaniment to roti or rice in Indian everyday meals and makes a nice side dish even in elaborate menus. I personally have loved this curry as a stand alone meal mostly. By now you must know I eat my vegetables as my meals.

ingredients
(serves 2-3)

lotus stem 300 gm (peeled cleaned and sliced)
chopped onions 1/2 cup
minced garlic 2 tsp (or less if you don't like garlic much)
minced ginger 1-2 tsp or as per taste
whole dry red chillies 2-3 broken
chickpea flour (besan) 2 tbsp
turmeric powder 1 tsp
everyday curry powder 2 tsp
salt to taste
mustard oil 1 tbsp

preparation

Boil the sliced lotus stem wit a cup of water and salt (I pressure cooked till the first whistle blew), reserve. This boiled lotus stem can be refrigerated till required, stays well for a couple of days.

Heat the oil in a kadhai and tip in the dry red chillies, add the minced garlic and chopped onions one after the other and fry till translucent. Add the powdered spices and besan and fry for a couple of minutes or till the mixture gets aromatic. Add the minced ginger and the boiled lotus stem along with the water and mix well.

Add more water to get required consistency of the curry and simmer for about 5 minutes. Serve ot wit or witout a garnish of copped dhaniya patta (coriander greens).

This curry is a light yet filling dish that can be had with a little rice added to it or as it is like I have it mostly. Bhein ki besan wali subzi tastes great even as a leftover or as a lunch box meal with roti or paratha. Arvind liked it in his lunch box and I make a little dry version of bhein ki besan wali subzi too so it can be packed into the lunch box as well.

This kind of besan wali subzi is made using boiled chickpeas, boiled green peas, boiled gatte or even leftover pakodas too. Try cooking this easy curry with any root vegetables you like and I am sure you would love it too.

a red hot yakhni ... with mutton or lotus stem...

I have been on  non vegetarian spree on Banaras ka khana, and here is a recipe to appease both the meat lovers and the veggie lovers. Replace just one ingredient and adjust the cooking time according to the meat or vegetable you are cooking. This is a foolproof recipe of a yummy curry in a hurry... pun intended !!!

This is nadur yakhni as the kashmiris call it but they will shrink their noses for the liberties I have taken with this beautiful curry. Aromatic too.

The curry is as aromatic as the authentic one, my version is hot while the authentic one is quite mild. You can always adjust the heat in a curry and you have an advantage here to use either green chillies or red chilly powder as I do. Preference is all yours, color it as you wish. Minus the red chilly powder this curry will be a nice white aromatic thin gravy hitting your nostrils before you palate, a foodies delight. Truly.

So what do I call this curry?

Yakhni bhen, yakhni with lotus stems, quick yakhni or yakhni my way. Call it by any other name, it remains a convenient take on a nice authentic recipe. Whenever you like it.

ingredients...
lotus stems cleaned and sliced 250 gm (or mutton, curry cut 250-300 gm)
beaten fresh curds 250 gm
fine fennel powder 1 tbsp or a bit more
ginger powder 2 tsp
red chilly powder 2 tsp or as much as you like (or 2-3 green chillies broken)
powdered green cardamom 5 nos.
whole peppercorns 2 tsp
bay leaves 2 nos.
cinnamon powder 1 tsp
mustard oil 1.5 tbsp
salt to taste

procedure ...
This must be the quickest curry you might have tried, that it is cooked in pressure cooker helps a lot in being convenient.

Mix all the ingredients except the lotus stem (or meat if using), whole black peppers and bay leaves, into the pressure cooker pan itself. Whisk with the balloon whisker or a stand mixer as I did. This paste is going to be the base of the gravy.

Add the bay leaves, black pepper corns and the sliced lotus stem or meat. Place the lid and cook under pressure. The timing will be 5-6 minutes for lotus stem and 25-30 minutes for meat (mutton).

Keep the flame low after the first whistle and adjust timing according to your ingredient.

Cool after the required time to cook and serve hot with chapatis or rice.

We like it with chapatis...

The oil will float on the surface after the pressure cooking and the curry will be very aromatic.

Lotus stem is no less than meat for it's texture and even it's nutrient content. It is high in calories too compared to other vegetables but overall a healthy recipe ....

Tell me how did you like it. I have promised more meat recipes and I will post them too, this one is no less. Lotus stem is considered as meat for vegetarians.

shalgam bhein matar ki subzi...turnips with lotus stem with peas ...

A quick sabzi if you have a skill or help for chopping vegetables really fast . As soon as the veggies are chopped this curry is very quick and i love the mixed flavors of green coriander leaves , green peas and turnips together . Potatoes and lotus stem remain neutral against these flavorful and aromatic ingredients and balance the curry with nutrition and off course taste wise too ...
 

Once you are done with this chopping it's a matter of 5 minutes if you have ginger garlic paste and fresh tomato puree . I make these fresh and takes me another 5 minutes ...

ingredients...

2 large turnips
1 large fat lotus stem
1 medium sized potato
1 cup of green peas ( preferably fresh )
2 large red tomatoes ( preferably desi or heirloom )
1 inch piece of ginger
2-3 garlic cloves
2-3 green chillies
1 tbsp of everyday curry powder
1 tsp turmeric powder
1-2 tbsp of chopped green coriander leaves
1 tbsp of mustard oil
1 tsp of cumin seeds
salt to taste

procedure...

Make a paste of ginger garlic and green chillies and later in the same mixie jar make a coarse paste of tomatoes . Chop the vegetables as shown in the picture...


Heat the oil in the pressure cooker pan and throw in the cumin seeds . Wait as the cumin seeds pop and get aromatic , add the ginger garlic paste , turmeric powder and curry powder in quick succession . Add salt and keep tossing the pan to fry the spice mix till it gets aromatic ....




Add the potatoes , lotus stem and turnips to the frying mix and toss again to coat the pieces .. keep tossing the vegetables for a couple of minutes for a quick searing .




Add the green peas and enough water to cover the veggies ...
Close the lid and let it pressure cook just till the first whistle blows .
Let the pressure escape and add the chopped coriander leaves immediately after opening the lid , cover the lid again for a couple of minutes and serve hot with chapatis or plain parathas...


This is a curry with thin soupy gravy and the flavors come from the green coriander , peas , tomatoes and fresh turnips........ the winter goodness of all the fresh veggies.

Very healthy and delicious . All those who do not appreciate turnips fort their smell ( i am not one of them ) will be delighted with this curry as the turnips almost taste like potatoes in this one .... very unlike the gogji nadir where the turnips take a center stage of flavors....

Another curry with turnips and potatoes is lined up cooked with a different procedure ... a quicker version than this 1 minute wonder .... minus the chopping time if you are slow :)

Check out the next milder and mushy curry which prompts even the turnip haters to have second helpings...

gogji nadir | turnips and lotus stem in a soupy curry ......... straight from kashmir...

Gogji nadir is turnips and lotus stem if translated. Turnips are the one seasonal outburst of goodness I enjoy along with our red juicy desi gajar ( heirloom carrots?) . These two root vegetables are so much looked forward to as they are used so frequently for my raw salads .

I love the sweetish aroma of cooked turnips and make many low fat curries with this fresh and juicy vegetable. A few of my turnip curries are being posted in a series this time . 

This gogji nadir is an authentic kashmiri recipe i found here on Anita's blog . I have been making a curry of both these vegetables together thinking it is a kashmiri curry but as i saw this recipe on Anita's blog i knew the original thing was something different than i had thought . The first trial was not very encouraging as i had used lesser mustard oil and had cooked under pressure for 8-10 minutes as instructed , but i found the lotus stem too mushy for my taste and the curry turned out a bit bland for me ... At the same time i knew the curry could be better and when i tried the next time it was an awesome flavorful curry .

This time around i used a bit more mustard oil and cooked it in a thick base handi pan , the result was great and the curry has been repeated a few more time since then . Arvind didn't like the curry much as he doesn't like these vegetables but it was an okay kind of curry for him which he can eat once in a while for a change ...

The vegetables are cut in a specific manner , lotus stems scraped lightly and cut in slanting slices , turnips unpeeled and cut haphazardly , green chillies broken into two. I wanted a more pronounced flavor of chillies in this curry without the heat and used the bigger n milder chillies 3-4 of them ( the variety is called Bangalore Torpedo ).

As there are just these three ingredients in this curry and mustard oil infused with asafoetida makes the base flavor , balancing the flavors may be difficult as happens in most of the simple curries like nenua ki subzi . Just like this nenua ki subzi ( sponge gaurd curry ), you need to love turnips to like this curry as the flavors of turnips are enhanced by stir frying them till they turn brown at the edges. A sweetish caramelized flavor which is balanced with a pungency of mustard oil and asafoetida and a sharp hit of green chillies . Lotus roots provide a nice texture to bite in . The combination is superbly healthy .

The procedure is simple but you need to keep in mind that the steps of cooking are followed rightly to bring out the desired flavors .... I did a mistake of using very less mustard oil , not stir frying enough and too much pressure cooking the first time myself....The right procedure for me goes like this...


Two tablespoons of mustard oil is heated till it smokes , a generous pinch of asafoetida is added and it quickly goes frothy . 

Add the chopped turnips and lotus stems and stir fry till the edges of turnips start browning . This step is crucial as it gives a different aroma to the finished curry .

Add water and salt to taste and let it boil and then simmer on low heat , covered. 

When the turnips turn soft , add the broken chillies and cover and cook again for a couple of minutes. That's it , the turnips turn mushy and lotus stems are well cooked but firm . 

Two large turnips and one large and thick lotus stem was used for the recipe .

If you like hot chillies you can add 2-3 green chillies but as i like the aroma of chillies more , i used the longer n milder chillies , 3-4 chillies resulted in larger amount as they are huge sized . Also , Anita cooks it in the pressure cooker and you can do that if you find it suitable , for me the pressure cooking resulted in overdone lotus stems and pan cooking was just as i wanted . If you are pressure cooking , i think try putting off the flame as soon as the first whistle blows up .

One more quick curry with simple flavors in my repertoire , even made it without lotus stem and found it interesting that the curry tastes the same , just the texture of the lotus stem is missing and the curry is much lighter....

Kashmiris eat this curry ( gogji nadir ) with rice and lots of fresh curds as Anita has mentioned . I tried it both with rotis and rice along with fresh curds , i personally liked it more with rotis .... with rice it was okay for me . A big bowl of fresh curds or a light raita is a great combination with gogji nadir , whether you are having it with rice or roti ......

I have been getting a few requests for posting curry recipes with turnips as there were no recipes with this vegetable apart from my multi grain soup and another turnip and tomato  soup . One of my friends' husband loves the flavor of turnip and i had promised her a few light curries i make ...... I am late as always but to make up for the delay i am posting a series of turnip curries in different combinations ... entirely different flavors of turnip will be unfolded in the next few posts....

Stay tuned....