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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Dudhi Muthia (Lauki Muthia)

This is one the most popular Gujrati snack. Every Gujrati thali consists of these steamed Muthia’s. This is a healthy snack as we are going to steam and then sauté the Muthia’s (Not going to Deep fry). Traditionally we use Besan gram flour)/ Jowar Flour (Sorghum Flour) and Wheat Flour to make these Muthia’s. I am using Oats Flour, Jowar Flour and Wheat Flour. For Dhudhi Muthia we need

 INGREDIENTS:-

2 cups grated Dudhi (Bottle Gourd)

¼ cup Oats Flour

½ cup Jowar Flour

½ cup Wheat Flour

1 tbsp Semolina (Sooji)

2 tbsp Sesame seeds

1 tbsp oil

¼ cup coriander finely chopped

2 tsp red chili powder (you can add according to your taste)

½ tsp Turmeric

1 tbsp coriander powder

¼ tsp Asafetida

1 tsp salt

1 tsp sugar

¼ cup yoghurt

Pinch of Soda

For Tempering:-

2 Tbsp Oil

½ tsp cumin-mustard seeds

¼ tsp Asafetida

7-8 curry leaves

2 tbsp sesame seeds

1 tsp chat masala/ Jeeranu(Jeeravan) masala

METHODS:-

1.  In a bowl add grated Dudhi, sesame seeds, asafetida, salt, red chili powder, coriander powder, turmeric, coriander and sugar. Mix everything well and keep it aside for 10 minutes.

2.  After 10 minutes add yoghurt, soda, oil and give it a nice mix.

3.  Now add in the flours and combine everything well.

4.  If you need water to knead it then add little water. Knead it like a dough.

5.  Apply little oil to the dough.

6.  Make small cylindrical shape muthia’s.

7.  Boil water in a steamer. You can even use Idli pot to steam the muthia.

8.  Grease the steamer plate with oil.

9.  Place muthia’s over it and steam it for 10-15 minutes on medium flame.

10.             Once the muthia’s are steamed, allow it to cool.

11.             Cut it into small disc.

12.             Now for Tempering:-

·       Heat oil in a pan add cumin-mustard seeds, allow it to splutter.

·       Now add asafetida, curry leaves, sesame seeds and add the muthia’s.

·       Sauté it for 3-4 minutes on high flame.

·       At last sprinkle some chat masala or Jeeravan masala and serve it with fresh coriander chutney or mint onion chutney.

You can carry this snack while travelling. It stays fresh for 3-4 days.

You can even add these muthia’s to Kadhi or make gravy and add these muthia’s.

• For Mint Onion Chutney click the following link-https://grannysreflection.blogspot.com/2019/02/pudinamint-and-spring-onion-chutney.html 
• For Coriander Chutney -https://grannysreflection.blogspot.com/2017/11/green-chutney-hara-dhaniya-chutney.html

Folks! try this recipe and share a snap of the same with us.