JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Monday, July 28, 2008

Aloo Bhindi

Are you the kind that likes tangy and chat kind of taste in your curries? Then you are bound to like this variety of Aloo Bhindi which is prepared the North Indian way. A close college pal of mine used to bring it very often in her lunch box and i used to end up finishing most of it. Although i didn't know how to prepare it then, experience did teach me to imagine what must have gone into it to give it that wonderful taste. Tastes very good with Rotis/Parathas.

Time Taken: 20-25 minutes

Serves about 3 people

Ingredients Used:

1/2 kg ladies finger(washed and wiped dry)

2 medium sized potatoes

1 medium sized onion(optional)

1/4 tsp cumin seeds and turmeric powder

1/4 tsp coriander powder

1/4 tsp red chilly powder or 2-3 green chillies1 pinch each of both chat masala and garam masala

Salt to taste

4-5 tsp cooking oil

Method of Preparation:

Chop ladies finger and potatoes into medium sized chunks and keep them aside. Take oil in a kadai/frying pan and warm it. Crackle jeera/cumin seeds in it. If you are planning to use onions, then fry chopped onions until they turn reddish. Then, add all the powders mentioned above except the chat masala and garam masala. Stir for a few seconds. Toss in the chopped vegetables along with required amount of salt. Stir well and fry on medium flame until cooked with lid of the pan covered. Add chat masala and garam masala towards the end of your cooking so that their flavour is not lost.

Note: Use your discretion while adding salt because chat masala also contains salt in it. You wouldn't want your end result to be too salty .

Labels: aaloo, Aloo, Bhindi, Chatpat, Chatpat. quick, curry, dry sabzi, Easy, Jhatpat, ladies fingers, Potato, sabji, subji, Tasty

Sunday, December 17, 2006

Aloo Gobi Matar.

This is a North Indian gravy item which goes with Chapati/Indian bread. Named after potatoes, caulis and peas which are the veggies added to this dish. Very yummy!!

Time taken: 20-25 minutes.
Cooking Tips: Cook the masala and the veggies in two pots separately to save time. Chop and cook veggies while masala is being cooked.

Serves about 3-4 people

Ingredients:
For the paste:
Onions 2, garlic pods 3-4, half an inch ginger
2 green chillies,
one and a half tsp cumin and coriander powder mix.
a pinch of turmeric powder, half tsp. chilly powder,
One and a half tomatoes, a little tomato puree
half tsp garam masala.

For the curry:
Potatoes 2,
cauliflower florets- one bowl,
half to one cup of peas

Method of Preparation:

Take some oil in a pan/kadai and heat it. To this, add finely chopped green chillies. Chop onions into small cubes. Toss them in with grated garlic cloves as well as ginger into the kadai and stir for a minute or until golden brown. Add the remaining masalas in the given sequence and stir for a minute. Pour in the tomato puree along with finely diced tomatoes. Cook for two minutes. Sprinkle the garam masala towards the end in order to retain the aroma/flavour and cook very little after that (just enough to relieve it of its rawness).

In the meanwhile, simultaneously in another pot, take a little oil, warm it, and add a few sprinkles of hing to it. Toss in the chopped veggies mentioned above and cook covered on med high/med flame using half a cup water for 15 min.

When cooked, add the gravy to the cooked veggies and cover till a boil. If you'd like the gravy to be a little thicker, you could mash some of the potato pieces from the cooked vegetables. Garnish with coriander leaves. Your yummy curry is ready.

Technorati:Indian recipes, recipes

Labels: Aloo, cauliflower, Chatpat, curry, Easy, Gobi, Jhatpat, Masala, matar, peas, Potato