Sunday, 27 December 2015

Potato Fry / Aloo Ki Sukhi Sabji

Potato Fry or  Aloo Ki Sukhi Sabji, also known as batata Kachrya in Maharashtra is a best lunch time sabji which is just finger-licking when best accompanied with curd rice. Its just a stir fry, but a favorite of many.

Ingredients:
Potatoes 4
Green Chili 1 slit
Curry Leaves few
Mustard Seeds 1 tsp
Asafoetida 1 tsp
Turmeric Powder 1 tsp
Salt as per taste
Freshly Chopped Coriander Leaves

Method:
Wash, Peel and chop the potatoes evenly. Soak it in a bowl of water until the tempering is done.

In a pan heat oil. Once heated, add mustard seeds, asafoetida, curry leaves and green chili. 

Once it splutters, add the chopped potatoes, discarding the water completely. 

Add turmeric powder and salt and immediately close with a lid.

Open in between and stir slightly, taking care that it doesn't sticks to the bottom. Follow this step until the potatoes are done.


Transfer to a serving plate and garnish with freshly chopped potatoes.

Sunday, 20 December 2015

Tawa Pulao

Tawa Pulao is a famous street food of Mumbai, and is liked by almost everyone. It is  made with cooked rice, and the special taste that is added is that of the pav bhaji masala. Though I skip eating this whenever I go to Mumbai, as its quite spicy, so I prefer making it at home, with normal spiciness and masala's. It tastes well with raita and papad. 

Ingredients:
Cooked Basmati Rice 1 bowl
Onion 1, finely chopped
Tomato 1, chopped
Capsicum 1/2, chopped
Carrot 1/2 , chopped
Potato 1 medium, peeled and cubed
Peas 1/2 cup
Ginger - Garlic Paste 1 tsp
Cumin seeds 1 tsp
Pav Bhaji Masala 1 tbsp
Red Chili Powder 1 tbsp
Salt as per taste
Lemon Juice 1 tbsp
Freshly Chopped Coriander Leaves 2 tbsp

Method:
Keep ready the cooked basmati rice, so its better you have the rice cooked before hand.{This is my tip}. 
Before starting to make pulao, spread rice on a plate, add salt to the rice and keep aside.

In a pan, boil carrot, peas and potato adding needed water and little salt . Once done, switch off , drain and keep ready aside.

In a pan heat oil. Once heated add cumin seeds. As it splutters, add onion and saute for a minute. Now add ginger - garlic paste  and saute it well.

Now add tomato and cook till the tomatoes get mushy, and the raw smell goes.

Now add capsicum, and cook for a minute or so and then add the masala's - turmeric powder, red chili powder pav bhaji masala and little salt and mix well.{Dont add much salt as we have already added salt in the cooked rice}.

Its time to add the boiled vegetables - carrot, peas and potato and mix well. If you find it too dry, just add few drops of water, so that the vegetables get properly mixed with the masala's.

Once the vegetables are coated with the masala's, add cooked rice and gently mix. Check for salt consistency. 

Add a dash of lemon juice. Mix well.

Garnish with freshly chopped coriander leaves.

Serve with Raita and Papad.

Tuesday, 8 December 2015

Split Moong dal Khichdi / Chilkewali Moong dal Ki Khichdi

Split Green Moong Dal khichdi or chilkewali moong dal ki khichdi as known in Hindi, is a healthy and a comforting khichdi. It's also easy to prepare. In the cold winters, a hot pot of this khichdi along with kadhi and papad tastes just awesome. 

Ingredients:
Rice 1 cup
Split Green Moong Dal 1/2 cup
Dry Red Chili 1
Salt as per taste
Turmeric Powder 1 tsp
Cumin Seeds 1 tbsp
Asafoetida 1 tsp
Ghee 1 to 2 tbsp
Water 2.5 to 3 cups

Method:
Wash rice and split green moong dal under running water and keep ready aside.

In a pressure cooker heat ghee. Once ghee heats up, add cumin seeds, asafoetida and dry red chili. Once cumin crackles, add rice and split green moong dal and saute for a minute.

Now add turmeric powder and salt and mix well. 

Now add water and allow to boil for a minute. 

Close the cooker and cook for 5 whistles.


Once the pressure releases, open and transfer to a plate.


Serve with papad and top with a dollop spoon of ghee and enjoy....

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