Aloo Mirch Masala - Potato, Peppers in gravy

October 4, 2007 at 3:08 pm · Filed under capsicum, peppers, potato ·Tagged

If you are craving for peppers, this is one of the simplest sabjis. A mixture of diced potatoes and peppers in tomato gravy.

Aloo Mirch Masala - Potato, Peppers in gravy

Portion for 2 people …

Ingredients:

  • 2 medium-sized potatoes, peeled and diced.
  • 1 green pepper, 1 red pepper diced.
  • 1 onion chopped finely
  • 2 tomatoes cut and blended in blender to form a paste
  • ginger-garlic paste
  • garam masala powder, chilly powder ( I also used MDH Kitchen King Masala)
  • salt, cumin seeds, and fresh coriander leaves chopped finely.

Method:

  1. Add some oil to the saucepan. When the oil is heated add some cumin seeds. When they crackle add the chopped onion.
  2. Saute for a minute. Mix it with ginger-garlic paste. Add the tomato paste.
  3. Add the garam masala, chilly powder. Cook for a minute.
  4. When the mixture loses oil add the green and red pepper pieces.
  5. Saute and add the potato pieces. Add some salt. Cook for 5-10 minutes till the pieces are cooked.
  6. Once cooked garnish it with chopped coriander leaves.

Serve with chapatis, phulkas, rice….Hope you like this one….

Comments (1)

Aloo Saag - Potatoes in Spinach Gravy

October 3, 2007 at 6:03 pm · Filed under Spinach, potato ·Tagged

This is one of Rajesh’s(my husband’s) favourite dishes. Boil the baby potatoes and saute them in the spinach gravy. Hmm…not much of hard work…but there is some hidden hard work here…hehe…

Aloo Saag - Potatoes in Spinach Gravy

Ingredients:

  • A packet of boiled baby potatoes (or potatoes cut and boiled) and peeled.
  • A bunch of spinach(Palak) leaves, boiled.
  • A small onion chopped
  • 1 tomato chopped
  • 2 garlic cloves and a ginger piece chopped finely
  • 1 green chilli chopped finely
  • Garam masala, turmeric powder, ajwain seeds

Method:

  1. Boil the potatoes and peel the skin off.
  2. In a pan shallow fry these potatoes for a while till they turn golden. Keep aside.
  3. With spinach leaves, boil some water in a pan and add the spinach leaves to it. After a minute or drain the water. Blend the spinach, garlic, ginger and form a coarse paste.
  4. In a nonstick pan, add some oil and when the oil is heated add some ajwain.
  5. When they sputter, add the chopped onion. Saute them and now add the tomatoes. Again saute this for a while.
  6. Add the garam masala powder, turmeric powder.
  7. Add the fried potatoes. Cook for a while till the potatoes are coated with the masala.
  8. Now add the coarse spinach paste and cook for 5-10 minutes till the dish is cooked.

You can garnish it with some cream. Hope you enjoy it… :)

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Baingan Bharta - Roasted Aubergine in Spicy Gravy

October 2, 2007 at 3:42 pm · Filed under Aubergine, Baingan ·Tagged

Hi again, was busy with my work at workplace….so finally got to post one of my favourite dishes today…We made this two weeks ago….might be making it again this week.
Baingan Ka Bharta (Roasted Aubergine in spicy gravy)

The most vital part whilst making this side dish is to roast the aubergines accurately. But if you like burnt ones better no hassles. I roast it on the stove and once cooled, we need to peel the skin off and mash it with a masher (the ones used to mash Pav Bhaji). Some people use the grill…I need to try that once.

For 2 persons:

Ingredients:

  • 1 large Aubergine (brinjal) roasted and peeled and mashed.
  • 2 medium-sized onions chopped
  • 2-3 tomatoes (deseeded and diced)
  • 2-3 green chillies depending upon the hotness
  • 2 garlic cloves crushed, cumin seeds, curry leaves, garam masala, turmeric powder.
  • Fresh chopped coriander leaves .

Method:

  1. In a nonstick pan, pour some oil and when the oil is heated add the cumin seeds. When they sputter, add the curry leaves.
  2. Add the chopped onion. When they turn pink add the crushed garlic pieces. When they appear fried add the tomatoes, chopped green chillies, and saute them.
  3. Once sauted add the turmeric powder and garam masala powder. Cook for 5 minutes .
  4. Now add the roasted and mashed aubergine.
  5. Cook for 5- 10 minutes.
  6. Garnish with fresh chopped coriander leaves.

Mouth watering with chapatis, phulkas, or puris….hmmm…hope you like it. All suggestions and comments welcomed.

Comments

Bataate Gojju - Potato in curd

September 22, 2007 at 6:22 pm · Filed under onion, potato, raitas

My favourite Gojju is Bataate Gojju made by my Ajji….She sometimes uses buttermilk when the curd is finished. But this curd and potota dish with raw onions with tempering is one of the raitas that tastes delicious but so simple as the potato melts in the mouth.

Bataate Gojju - Potato Raita

Ingredients (For 2-4 people):

2 large potatoes, 1 red or white onion finely chopped, 1-2 green chillies depending on the hotness, curry leaves, mustard seeds, cumin seeds, a pinch of asafoetida (hing).

Method:

  1. Boil the potatoes. Peel off the skin.

  2. In a serving bowl, add the potatoes and the chopped onion.

  3. For tempering: In a small pan, heat some oil. Add the mustard seeds. When they crackle add the cumin seeds and curry leaves. Add a pinch of hing.

  4. Pour this tempering on the potatoes and onion mixture. Add the sliced green chillies.

  5. When it cools off, mix the mixture with hand and try to mash the potato (not completely).

  6. Add the yogurt (curd) to this mixture and mix well.

  7. Garnish with chopped coriander.

Goes great with anything.

Comments (2)

Kobi Aloo Fry - Cauliflower Potato Fry

September 22, 2007 at 5:45 pm · Filed under cauliflower, potato ·Tagged

Cauliflower with Potato is one of good combinations for a quick sabji. I usually make this sabji when we yearn for something crunchy as a side dish.

Kobi Aloo Fry - Cauliflower Potato Fry

Ingredients: Portion for 2 people.

1 Cauliflower cut into tiny florets, 2 medium-sized potatoes peeled and diced, chilli powder, dhaniya powder, salt, mustard seeds, curry leaves, and fresh chopped coriander leaves.

Method:

  1. In a pan, add some oil. When heated add mustard seeds. When they crackle add the curry leaves.
  2. Add the potato pieces. Fry them for a while. Add the cauliflower florets. Mix well.
  3. Add the chilli powder and dhaniya powder. Saute and sprinkle some salt.
  4. Let it cook for 5-10 minutes till the vegetables are cooked and fried well.
  5. Garnish it with chopped coriander leaves.

Vooiiilaaa….goes well with dal and rice or Curd and rice.

Comments

Mix Vegetable Sabji (Carrots, Peas, Red Peppers)

September 16, 2007 at 3:08 pm · Filed under capsicum, carrot, peas ·Tagged

I tried this sabji and loved it. If you feel like having sweet and hot flavour, this is one of the sabjis to try out.

Carrot, Peas, Red Peppers Sabji

Ingredients
A cup of Green Peas
2 carrots diced
2 red peppers
1 Onion chopped length-wise
Roasted peanut powder
Chilli powder, garam masala powder or Sabji masala
Curry leaves, chopped garlic, cumin seeds, and salt

Method: Roast the peanuts and powder them in the grinder. Keep side.

  1. In a saucepan, add some oil. When the oil is heated add some cumin seeds and curry leaves.
  2. When they crackle add the chopped onion and garlic pieces.
  3. Saute them and as they fry, add the red peppers.
  4. Add some chilli powder and sabji masala powder (or garam masala powder). Saute for a while.
  5. When the mixture loses oil, add the carrots and green peas and mix well. Add some salt.
  6. Let it cook for 10 minutes till the carrots and peas become tender.
  7. When done pour that in a serving dish and garnish with fresh chopped coriander.

You can also try the mashed version. When the sabji is cooked, mash it with a masher as you mash for the Pav Bhaji and garnish.

Comments

Happy Ganesh Chaturthi

September 16, 2007 at 1:24 pm · Filed under Uncategorized

Hello Everyone. Here is me and Rajesh Wishing you a very Happy Ganesh Chaturthi. May Lord Ganesha be always with us (This photo of Lord Ganesha is from Ganpati Celebrations in our building..Missing them)

Comments

Cucumber Tomato Salad

September 16, 2007 at 11:58 am · Filed under Cucumber, Tomato, salads

This is a salad I tried making 2 days ago. I had a piece of cucumber. I was wondering whether to make small pieces or to put the round pieces. But wanted to try something new, so I peeled the cucumber skin and chop it in round pieces. Also, chop two tomatoes and some fresh coriander leaves.

Cucumber Tomato Salad

Ingredients:

A whole cucumber peeled, washed and cut in round pieces, Two tomatoes diced (Not finely chopped), Black pepper powder. I used some dried herbs like Oregano, Basil, and Mint.

Method:

  1. In a salad bowl, pour some oilve oil. Add some dried herbs like Oregano, Basil, Mint.
  2. Mix and add some salt.
  3. Add the cucumber pieces and mix.
  4. Now add the tomato pieces and mix.
  5. Sprinkle some salt and some black pepper. Garnish it with fresh parsley or chopped coriander leaves.
  6. If you like some more dressing, you can add a tablespoon of yogurt and mix.

Slurrrpp….It is ready to be chilled or eaten.

Comments

Saanja (Rava Upma)

September 16, 2007 at 10:50 am · Filed under Breakfast, Rava, Upma

My mummy used to make this Rava Upma from Maharasthra. She used to call it Saanja. As kids me and suchitra(my sister) we hated white upma. So mummy made this upma because it was colourful and tasted great. The three main tastes this dish gives out are sweetness, sourness, and hotness.

Saanja (Rava Upma)

Ingredients: For 2-3 people

1 cup Rava (coarse Semolina), finely cut onion, 2 green chillies(depending upon the hotness), sliced piece ginger finely cut, fresh coriander chopped finely, curry leaves, mustard seeds, urad daal and a piece of lemon or lemon juice.

Method:
  1. In a pan, roast the rava till you get a sweet roasted aroma of the rava (I do this on a low flame, the rava can turn brown and burn on high flame).
  2. Keep aside the roasted rava in a separate dish.
  3. In the same pan, add some oil. When the oil is heated, add some mustard seeds and curry leaves. When the mustard seeds crackle, add some Urad dal.
  4. When the Urad dal turns brown, add the pieces of onion. As the onion turns pink and roasted, add the ginger jullians and green chillies. Saute the mixture.
  5. After 2 minutes add Turmeric powder(haldi), salt, and some sugar.
  6. Pour some water in the mixture and let it boil (If 1 cup of rava, then 1-1/2 to 2 cups of water).
  7. When the water is boiling, add the rava gently and mix slowly taking care no lumps are formed.
  8. When the rava is cooked, garnish it with coriander.

While serving, you can place a piece of lemon. While eating add the lemon juice and mix and hmmmm….enjoy the three tastes….heavenly what my mummy used to make. :)

Comments

Karahi Aloo (Potato pieces in a spicy gravy)

September 11, 2007 at 3:11 pm · Filed under North Indian, potato ·Tagged

Well most of the dishes in my kook book have been either amchigela or mallu…So it is time for a sort of Mughlai dish. With the Mughlai dishes, I have read the taste is on the amount of oil and masala that is added in a dish. Well with our lifestyles we cannot afford to have lot of oil in our food (Words from a grandma..my ajji)…So with this dish I try to cut out the oil as much as I can.

Karahi Aloo


To start with I boil the small potatoes and remove their skin. Heat some oil in the sauce pan and shallow fry these baby potatoes. I fry them till they turn golden (as pictured below). When they cool down, I use a fork to poke each piece. This way when it is cooked in the gravy, the potato can soak up the gravy (My friend bhakti did this with her Dum Aloo).

We also need some sliced onion, tomatoes. To start cooking this dish

  1. Heat some oil in the saucepan. When the oil is heated add the cut onion.
  2. Add some ginger-garlic paste. Saute for 2 mins. Add the tomatoes.
  3. Add the masala that you want. I add this masala called MDH Karahi Gosht Masala.
  4. Add some black pepper, dhania powder, salt, some jaggery or sugar, and garam masala.
  5. Add some water for gravy consistency. When the mixture begins to lose oil, add the fried potatoes.
  6. Cook for some time. When the potatoes are coated with masala. Pour the dish in the serving bowl and garnish it with freshly cut coriander leaves.

Hope you Luv it…. :)

Comments (1)

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