Aloo Sabji for Poori (without onion-garlic)

Aam Ras Poori is a summer delicacy. We have to have this meal in summers. This is a very popular thali in Maharashtra and Gujarat.
It consists of minimal dishes made using minimal ingredients.
It has- Aloo Sabji (Sukhi or Rassa), puffed Poori, Aam Ras (preferably Alphanso Juice), Coriander chutney/pickle and Papad.
Some people prefer sukhi Aloo Sabji with poori while some relish Aloo Rassa with poori. So here is a recipe for both the sabji’s you can make at the same time. Also it is a Satvik thali, i.e. you can prepare this meal for prasadam as it does not contain onion garlic. 
This meal can be prepared within 30 minutes. 
You can even carry this while travelling, or for lunch box or even for picnics. 
Try this delicious soulful thali.

Ingredients-
FOR SUKHI ALOO SABJI [DRY ALOO BHAJI]
2 cups boiled diced potatoes
2 tbsp oil
1” cinnamon stick
1 bay leaf
1 tsp coriander seeds
3 black peppercorns
1 tbsp Urad Dal
1 tsp mustard
1 tsp cumin
¼ tsp asafoetida
2 green chillies, chopped
7-8 curry leaves
½ tsp turmeric
½ tsp salt
1 tbsp lemon juice
1 tsp sugar
2 tbsp coriander for garnishing.
FOR ALOO RASSA
INGREDIENTS-
1 cup dry aloo Sabji
1 cup tomatoes, chopped
2 tsp amchur
1 tbsp jaggery
1 tsp garam masala
1 cup water
Salt if required

(watch the recipe video)

METHOD:
1.  For Dry Aloo Sabji-
Heat oil in a pan, add cinnamon, bay leaf, black pepper, coriander seeds and urad dal.
2.    Add curry leaves, asafetida, mustard seeds and cumin.
3.    Once it splutters add in the green chillies, sauté it for few seconds on a medium flame.
4.    Add turmeric, boiled potatoes and salt. Mix it well.
5.    Add lemon juice, sugar and coriander. Give it a nice mix.
6.    Sauté it on high flame for a minute.
7.    Sabji is ready.
8.    Take out half of the Sabji and keep it aside

Now prepare Aloo Rassa from the same Bhaji
For Aloo Rassa
1.    In a pan add dry aloo Sabji, add tomatoes, jaggery and amchur.
2.    Give it a nice mix. Add water as per the required consistency.
3.    Simmer it on a medium flame.
4.    Add garam masala and salt if required.
5.    Boil the rassa for 10  minutes on medium flame.
6.    Aloo Rassa is ready to serve.
Serve both the sabji’s (Sukhi Aloo Bhaji and Aloo Rassa) with Puffed Poori and chilled Aam Ras (Mango Ras).

Enjoy this delicious summer thali!

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Vegetable Appe/Vegetable Paniyaram/ Idli Batter Appe

INGREDIENTS

1 bowl Idli batter

¼ cup chopped onions

¼ cup thinly sliced carrots

1 green chilli, finely chopped

¼ cup chopped coriander

2 Tbsp crushed curry leaves

You can add vegetables of your choice

Pinch of salt (optional, if Idli batter already has salt)

2 Tbsp Oil

METHOD

1.    Add onions, carrots, coriander, curry leaves and green chillies to the Idli batter

2.    Add water as required and bake a smooth batter.

3.    Add salt if required.

4.    Meanwhile, heat appe pan, add oil to it.

5.    Pour in the Appe batter in each cavity.

6.    And cover it with a lid on a medium flame.

7.    As soon as it rises, remove the lid and drizzle some more oil

8.    Flip the Appe and grill it from another side.

9.    When you see a nice slight golden crust remove it.

10.                      Plate it and serve it with delicious coconut chutney. 

 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)

Vegetable Suji Idli/ Semolina Idli

Vegetable Rava Idli is a healthy, light and nutritious breakfast option. Also it is low in calorie. Good for those who are very strict with their calorie intake. You can make it within no time; it is a super quick recipe. I am using traditional steaming method to make it. You can make these Idli’s in microwave also. To increase the health count I am adding vegetables to it. You can add vegetables of your choice (Peas, corns, broccoli, French beans etc.).  Try this recipe-

( click the link for video recipe)

INGREDIENTS:

1 cup Rava (Suji)

¾ cup Curd

½ cup water

½ Tsp Salt

½ cup fine chopped vegetables (carrot, onions, coriander, green chilies and tomato)

1 Tbsp Oil

1 Tbsp Lemon Juice

3-4 curry leaves, chopped

Pinch of asafetida

1 Tsp Soda bi carb or 1 ½ Tsp Fruit Salt

Method:

1.    In a bowl mix Rava and curd, add water and beat it into a smooth batter.

2.    Allow it to rest for 30 minutes. Rava will get soaked properly.

3.    After 30 minutes, add oil, salt, vegetables, curry leaves and salt.

4.    Mix everything well.

5.    Lastly add lemon juice, asafetida and fruit salt.

6.    Do not beat the batter, fold in the batter gently in one direction.

7.    Now grease the idli pot with oil.

8.    Pour in the Idli batter.

9.    Steam it for 15 minutes on a medium flame. Another option is Microwave. Pour the idli batter into MICRO-SAFE Idli pot. And micro it for 3 minutes on high power.

10.                      Serve it with Chutney and hot sambhar.

11.                      Tip- You can temper the Idli batter to add more taste. And then make the idli’s.

 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)

Chana-Urad Dal chutney

This chutney recipe is simple and delicious. I am not using coconut for this recipe. You can have it with Idli, Dosa, Vada, Appam or even with Appe.

INGREDIENTS:

4 Tbsp Chana Dal

2 Tbsp Urad Dal

1 Tbsp Oil

2-3 Dry red chilies

1 Tsp Cumin

1/8^th Tsp asafetida

4-5 curry leaves

2 Green Chilies

1 Tsp Coriander powder

1 inch Ginger, chopped

¼ Tsp Salt

2 Tbsp Curds

¼ Cup Water 

For Tempering:

1 Tbsp Oil

½ Tsp mustard

¼ Tsp Cumin

3-4 Curry Leaves

1/8^th Tsp Turmeric

1/8^th Tsp Red chili powder (optional)

METHOD:

1.    Heat Oil in a pan. Add dals, cumin, asafetida, red chili, green chilies and curry leaves.

2.    Fry the dal on a low flame until it changes into pink color.

3.    Once the dal is nice pink, remove it from the flame and allow it to cool.

4.    Transfer the roasted dal to a grinder.

5.    Add chopped ginger, coriander powder, salt and water.

6.    Grind it into a smooth paste.

7.    Now add curds and again blend it.

8.    Take out the chutney into a serving bowl.

9.    For Tempering: Heat oil in a pan.

10.                      Add curry leaves, mustard, cumin and asafetida.

11.                      Add turmeric and red chili powder and pour the tempering over the chutney.

12.                      Serve it with Dosa or Idli.

 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)