Aloo Rasedar

 

A delicious and quick gravy for poori, phulka or nan. All you need is potato, tomato and just a small onion (optional)

Ingredients

Aloo 4
Tomato 1
Onion 1(optional)
Green chili 1
Ginger a large piece
Jeera 1 tsp
Dhaniya 1 tsp
Saunf a little
Hing cake a small piece
Red chilli powder 1 tsp
Turmeric powder a pinch
Garam masala 1/2 tsp
Amchoor powder 1/4 tsp
Curry leaves a few ( optional)

Chopped fresh coriander leaves a little

Method of preparation

Wash and cut potatoes into halves and pressure cook till soft. Remove skin and cut into medium sized cubes.

Dry roast saunf, dhaniya, jeera, ginger pieces and finally add hing cake. Coarsely ground the dry roasted masala.

Chop tomato, onion and green chili.

In a heated kadai pour oil or ghee add onion,tomato and green chili. Saute till onion becomes transparent. Let it cool. Make a paste out of it in a mixer be as adding a little water.

Use the same kadai for roasting the cubed potatoes in little oil. Add turmeric, and roast the potatoes till golden brown. Keep aside. Now pour onion and tomato paste, add a little water, allow it to cook till the oil gets separated. Add roasted potatoes, dry ground spices, garam masala, amchoor powder. Coat all the ingredients in potatoes. Cook for 2 minutes. Garnish with fresh dhaniya or curry patha. Serve hot as a side dish with poori, phulka or nan.

Avakkai (Mango pickle)

Fresh avakkai made for this year. It's the most unique pickle made with less effort. A delicious pickle can be made and it will last a whole year.
Avakkai
Mango cut into large cubes 2 kg
Red chilli dry 200grams
(half for spice half for colour) I use sun dried badigaye and red dry chilli. Powder it after removing the stem.
Turmeric1 tbsp
Hing 1/4 tsp
Gingly oil 2 cups
Salt 2 cups
Mustard 1 cup crushed
Method of preparation
Cut the mango along with the seed. Add turmeric, salt,red chilli powder, mustard powder, hing and mix well. Finally add gingly oil. Mix well and leave the pickle for 10 days. Mix the pickle gently everyday for about 2 weeks. Start using it as a side dish with curd rice.

Dhokla with left over idli batter

Dhokla with left over idli batter.
Ingredients
Idli batter 3 cups
Besan 1/4 cup
Green chili 4 slit
Ginger one large piece grated
Grated coconut three tbsp
Mustard 1tsp
Curry leaves a few
Hing a pinch
Eno one sachet
Red chili powder 1/2 tsp
Chopped dhaniya leaves one tbsp
Method of preparation
Mix idli batter, besan, red chili powder, Eno, grated Ginger and salt. Add one cup of water and make the dhokla batter. Leave it for 10 minutes to ferment. Grease cooker vessel with a little oil. Pour the dhokla batter. Pressure cook for 15 to 20 minutes. Poke a fork to check whether the middle part of the batter is soft and evenly cooked. Off the cooker and remove cooked dhokla into a plate. Cut into small pieces.
In a bowl add a tsp of sugar add a little hot water. Mix well till sugar is completely dissolved in water. Pour the mixture on top of the dhokla.
In a heated small pan pour two tsp ghee, little mustard and a dash of Hing. Once the mustard start crackling add curry leaves and slit chili. Spread grated coconut and mustard tadka on top of prepared dhokla. Garnish with finely chopped dhaniya leaves. Serve with dhaniya, pudina chutney.

Kappa masala (Tapioca gravy)

After a long time I bought Kappa (Tapioca) to my surprise the one I bought was very soft and it had very thin outer skin.  Instead of peeling it I had  gently deskin using a peeler!!

To cook Kappa use pressure cooker.  Cut Kappa into large  pieces and add sufficient water,  salt and a little Turmeric powder. Pressure cook for two whistles.  Once it reaches room temperature remove the thin inner stem from Kappa.  Discard the water.
You can enjoy Kappa with crushed green chillies, garlic, tamarind and salt or make Kappa masala for poori or roti.

Kappa masala

Ingredients

Kappa  1kg
Onion 2
Tomato 1
Green chili 2
Ginger a small piece
Oil a tbsp
Mustard 1/4tsp
Urad deal 1/4tsp
Channa deal 1/4tsp
Red chili 2 broken
Salt as required

Method of preparation

Chop onion, tomato, green chili and ginger.  In a heated pan pour oil. Add mustard, Urad dhal, Channa dhal and broken red chili.  Let mustard crackle.  Add chopped vegetables and saute.  Once onion becomes translucent add cooked Kappa.  Smash it gently and add enough water,salt and allow the masala to thicken. Garnish with chopped Coriander leaves and serve hot with phulka or poori.

Roasted mixed vegetables rice and bhindi raitha

Roasted mixed vegetables rice and bhindi raitha.

Ingredients

Basmathi rice 1 cup (cooked)
Onion  1
Carrot 2
Beans a few
Long bean a few
Cauliflower chopped a small  cup
Garlic  a few
Green peas shelled  a small  cup
Coriander a handful
Green chili 2
Ginger a few slices
Ghee 1tbsp
Sunflower oil1tbsp
Salt for taste
Garam masala 1tsp
Turmeric 1/4tsp
Dhaniya jeers powder a little
Pepper powder  1/2 tsp

Method of preparation

Wash and cook Basmathi rice by adding just enough water(1:2) spread in a plate.  Pour Ghee and oil in a heated  kadai.  Add one by one  chopped  vegetables,  garlic, onion, carrot, beans Cauliflower and finally peas. Add green chili and ginger slices.   Saute for a while.  Add Turmeric powder. Reduce the flame allow the vegetables to cook and roast  in slow  fire till soft, tender and onion and cauliflower turns into golden brown. Add Garam masala, , jeers daniya  powder, red chili powder  and salt.  Mix well.  Add a handful of freshly cut Coriander leaves. Toss well with  prepared rice.  Make sure the rice is well mixed with roasted vegetables  adjust salt.  Serve hot with bhindi raitha.

Bhindi raitha

Ladies finger a few
Green chili 2
Ginger a few slices
Coconut a tbsp
Green chili 2
Hing a pinch
Salt for taste
Curd 2cups
Coriander leaves a tbsp

Oil for deep frying bhindi

Method of preparation

Wash, trim and chop bhindi into very small pieces. Keep  oil in a small kadai when oil is really hot slowly add a handful of  chopped bhindi. Let it turn golden brown.  Repeat the process till  all the chopped bhindi is fried.  Spread the fried bhindi on a  paper  napkin.  Let the excess oil be absorbed.

Crush the green chili and coconut in a mixer.
In a bowl add 2 cups of curd, chili, ginger, Hing, salt, chopped coriander leaves, crushed coconut and finally fried bhindi. Mix well.  Serve as a side dish with  roasted mixed vegetables rice.

Badam and coconut halwa

I am tempted to try different ways to make sweets. Today I thought of making badam halwa with almonds and fresh coconut!! The result is super delicious badam coconut halwa.
Badam coconut halwa

Ingredients

Badam 30 nos.
Milk 1/2 litre
Sugar 1 cup
Coconut 2 cups
Elachi 3 to 4
Clove 1
MTR badam milk powder 200grams
Ghee 4 tbsp

Method of preparation

Soak badam and remove skin. Grind the badam with little milk, elachi and one clove. Keep aside. Grate coconut and coarsely grind it in mixer. In a thick bottomed pan pour sugar and 1/2 cup water. Allow it to melt and bubble. Add grated coconut, badam paste, milk. Cook it in high flame for about 20 minutes. Reduce the flame add ghee. Now slowly blend in MTR badam milk powder. This helps in giving a different taste and texture to the sweet. Further keep stirring the halwa till ghee separate. Apply a little ghee on a plate and spread the halwa on it. Allow it to reach room temperature. Cut into desired shape and serve.

Dragon fruit salad

Wishing all my friends and family a very happy new year.
A new twist in salad. I tried making a simple salad with pomegranate, green apple and dragon fruit. (wonder why this most beautiful fruit is called dragon fruit!)
Dragon fruit salad
Ingredients
Dragon fruit 1
Green apple 1
Pomegranate 1
Jeera powder a little
Black salt a little
Chat masala a little
Line juice 1/4 tsp
Method of preparation
Take a beautiful presentable bowl. Cut and chop dragon fruit, apple and remove pomegranate seeds. Mix together. Sprinkle black salt, chat masala, jeera powder and add a 1/4 tsp lemon juice. Toss and serve.