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!

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! :)

Macaroni Salad

Macaroni Salad is a summer classic. I absolutely love it! It is a healthy, beautiful, colorful, delicious and a flavorful bowl. You can have it as a side dish or even as a party appetizer. I like to carry it while traveling.  I am using some basic salad ingredients for this. And the dressing is sweet and tangy which makes it a hit dish.

Try this recipe and beat the heat. All you need is-

INGREDIENTS                                                          SERVINGS: 2

1 cup Macaroni

1 Tbsp Olive Oil

1 Garlic clove, chopped

¼ cup Red Cabbage, shredded

¼ cup Bell Peppers, diced

¼ cup Cucumber
¼ cup Boiled Corns

¼ cup sliced Onion

¼ cup diced Cherry Tomato

FOR DRESSING:

½ Tsp Black Pepper powder

1 Tsp Oregano

1 Tbsp Olive Oil

1 Tsp Honey

½ Tsp Red Chili flakes

½ Tsp Salt

1 Tbsp Tomato Paste or Ketchup

1 Tsp Lemon Juice

METHOD:

1.    Heat olive oil in a pan; add garlic, red cabbage and bell peppers.

2.    Sauté it for 2 minutes on a high flame, till the veggies are soft. Remove it from the flame and keep it aside.

3.    Meanwhile in a bowl add cucumber, onions, tomatoes, corns, macaroni and sautéed veggies. Toss it.

4.     For Dressing- mix honey, olive oil, lemon juice, chili flakes, oregano, salt and black pepper. Mix it well.

5.    Pour the dressing over the salad (step-3).

6.    Toss it again. And serve it.

7.    You can keep it in refrigerator for chilling.

8.    Serve it as an appetizer for party or you can have it in your lunch box as well.

 

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 ! :)

Quinoa Idli- Low calorie Indian breakfast

Quinoa Idli [Keen-waah Idli]

This is a Low calorie, healthy, protein-rich and gluten-free recipe.  Idli is a steamed rice-lentil cake. But by adding Quinoa we are giving a healthy twist to the classic recipe. It is a perfect option for breakfast or even for dinner. Some people don’t even dare to try such recipes as they have developed a typical or authentic taste for it. But quinoa idli will not give you an overpowering flavor of the seed. Rather you’ll get a hint of nutty flavor. The texture of this Idli is exactly like rice idli. It is super soft and spongy. And you may relish it. Once you start liking this super grain I am sure it will be one your favorites then! This grain is super versatile we can use it widely for Indian cooking. And also best for those who are diet spree. 

After trying this recipe I am sure you’ll fill your pantry with Quinoa.

For Quinoa Idli

INGREDIENTS:

1 cup Urad Dal [Split Black Gram without skin]

1 ½ cup Idli Rava

1 ½ cup Quinoa [I am using white Quinoa]

1 tsp Fenugreek Seeds [Meethidana]

½ inch ginger [optional]

1 tsp salt

METHOD:

1.     Wash Urad Dal, Quinoa and Idli Rava separately.

2.     Soak Urad Dal, Quinoa, Idli rava and Fenugreek seeds with enough water separately for 2-3 hours.

3.     After 3 hours take soaked Dal, Quinoa, Fenugreek seeds and ginger [optional]  in a blender, discard the excess water. And blend it into a smooth paste.

4.     Remove this blended Dal in a bowl and keep it aside.
Grind Quinoa separately into a smooth paste.

5.     Now discard the excess water from soaked Idli Rava.

6.     Add the Idli Rava to the blended Dal and Quinoa paste.

7.     Whisk the batter for 2-3 minutes.

8.     Add salt to it and keep it in airtight container. Allow it ferment for 5-6 hours. [keep it in warm place]

9.     After 6 hours you will see the batter fermented.

10.                       Once fermented mix well and check the salt. Add more if required.

11.                       Meanwhile, heat water in an idli cooker and grease the idli plates using oil.

12.                       Pour in the batter. Just a ladle of batter into each cavity is enough.

13.                       Place the plate in the cooker and steam it on a medium flame for 10-12 minutes.

14.                       Remove and serve it hot with chutney and sambhar.

[To enhance its taste and nutritional level you can add grated carrot, some chopped Curry leaves, and grated broccoli]

Here is a detailed video of Quinoa Idli. Please click the video below-

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. COOKING! :)

Oats-Jowar Chilla (Oats-sorghum Salted Savory Pancake)

Chilla is spiced savory salted pancake. It is a very popular breakfast. It is healthy, nutritious, quick and simple. You can make it with many variations like- Sooji chilla, oats, moong etc. Most popular and tradition chilla is made from besan (Chickpea flour). But to change the taste you can make it with many varieties. I am using Oats flour and Jowar flour (Sorghum Flour). Try this recipe and start your healthy day.

INGREDIENTS-                                       SERVINGS- 6 CHILLA

¼ cup Oats flour

¼ cup Jowar Flour (Sorghum flour)

2 tbsp Besan (Chickpea flour)

½ cup chopped onions

2 Green chilies, chopped

½ cup chopped coriander

½ tsp cumin

½ tsp salt

1 cup Buttermilk

2 tbsp oil/ghee

METHOD-

1.   In a mixing bowl add oats flour, jowar flour, besan and buttermilk. Mix everything and make like Dosa batter. Add little water if required.

2.   Add in chopped onions, chili, coriander, cumin and salt. Mix everything well. Allow this batter to rest for 10 minutes.

3.   Meanwhile, heat a non stick pan or tawa. Sprinkle little oil (only for greasing).

4.   Now pour one ladle of batter and spread it in circular motion like a pancake or dosa.

5.   Drizzle few drops of oil at the edges of chilla.

6.   Allow it to get crispy. Now flip it and cook it from other side as well.

7.   Add little more oil if required.

8.   Make chilla’s out of the entire batter.

9.   Serve it hot with ketchup or Green chutney or Curd.

Variations-

·       You can replace onions with grated Bottle gourd (doodhi/laauki).

·       Instead of oil you can even use ghee.

·       Butter milk is option you can directly add water to make the batter. But add 2 tbsp Curd to enhance the taste.

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 ! :)