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
Bataate Saung(Potato Song)
This particular variety of 'Bataate saung' does not contain coconut. The very colour of this tangy and spicy curry is enough to tempt you. This recipe is a slightly modified version of the bataate song that my mom used to prepare. Bataate song is eaten with rice, chapathi and as a side dish alongside dal and rice. Try mixing it with dal if you happen to have prepared dal that day. The best thing about this curry is that, it doesn't need too many ingredients and can be prepared on just any day when you haven't rationed your kitchen enough. Time Taken:20-25 minutesServes about 3-4 peopleIngredients Required:3 medium sized potatoes
1 very large/2 medium sized onions
2 tomatoes
1/2 tsp tamarind paste/tamarind water made from a small lemon sized piece of tamarind.
1/4 tsp turmeric powder
1-2 tsp red chilly powder(depending on how hot you want it)
1/2 tsp coriander powder and 1/2 tsp garam masala powder(in my version of it)
3-4 tsp oil
Salt to taste.
Method of Preparation:Boil Potatoes in a cooker. While you're waiting for the potatoes to get ready, Take oil in a cooking pan and heat it. Chop onions into large squares and toss them in. Fry till slightly brown. Then, add turmeric powder, red chilly powder, coriander powder and mix with a ladle for a minute. Then, add finely chopped tomatoes and tamarind paste. Cook for two to three minutes. Peel off 2 of the boiled potatoes and cut them into cubes which are about the size of the onion squares. Add the garam masala and salt now. Grate the last potato into the curry to make it gravy-like. Pour in about 1 1/2 glasses of water or more depending on the desired amount of thickness in the curry. Cook to a good boil so as to ensure that the potato has absorbed enough salt. Isn't this easy??? Enjoy!
Labels: Bataate, Chatpat, curry, Easy, Gravy, Jhatpat, Konkani, Modified, Potato, quick, Saung, Song, Tasty
Paththal bhaaji( Potato Curry)
I got to learn this tasty breakfast item from my elder sister when she had visited us while we were at Mysore . Very easy to make when you have a big crowd to cater to. Usually eaten with poori but also tastes good with chapati or bread.
Time Taken: 15 minutes
Ingredients Requjred:
1/2 tsp mustard seeds
1/2 tsp jeera or cumin seeds
2 green chillies
1/2 tsp Chana dal(optional)
1 large or 2 medium sized onions
1/4 tsp turmeric powder
1 large/2 medium sized potatoes
1 small cup of fresh/frozen green peas
1/2 tsp sambar powder
2tsp oil
Salt to taste
Method of Preparation:
Warm the oil in a kadai/hollow pan and add mustard seeds+ jeera seeds. Wait for the mustard seeds to sputter. Then, drop in finely chopped green chillies and chana dal. After about a minute, add the onions which are chopped lengthwise and fry till they are light brown. Chop the potatoes into thin squares in the meanwhile (so that their cooking time is reduced) and toss them into the pan along with the peas. You could add half a tsp of sambar powder also to it and cook till done. In the end, mash a little bit of the cooked potatoes in order to thicken the gravy. Sprinkle salt as per your requirement. Garnish with coriander leaves if required.
Note: A friend of mine adds one tomato to the same. This gives it a unique taste. You could try that too sometime for a change.
Labels: Bhaaji, Chatpat, curry, Easy, Gravy, Jhatpat, Potato
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 peopleIngredients: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,
recipesLabels: Aloo, cauliflower, Chatpat, curry, Easy, Gobi, Jhatpat, Masala, matar, peas, Potato
