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! :)

Dal Makhni (Dabha way)

Queen of all Dals is Dal Makhani. (Dal-Lentils, Makhani-Butter) It is great preparation of Black Lentils and Red kidney beans tempered with garlic and tomato gravy and popped up with a generous amount of cream and butter. It tastes absolutely heavenly, it is rich and creamy and has a very subtle flavours. Traditionally it is simmered for hours. This is North Indian speciality is now on the menu of every restaurant across the globe.  It is relished with crispy Garlic Naan or with a nice crisp as we call “Kadak” tandoori roti. And some people like me also have it with plain rice. When you go to the Dabha’s they serve you Dal Makhani, Naan of your choice and pyaaz laccha.

Though the list of ingredients to prepare this recipe is very short but what actually plays a vital role is the simmering process. The more you let it cook, the more it releases its aroma.

I have learned quite a few methods of preparing this dal. There are many ways of preparing it. Restaurant cooks it in a different style, the Dhaba preparation absolutely different. This recipe is a Dhaba style Dal Makhani which I actually learned from a Dhaba while I was on the way from Mumbai to my home town Indore.

I have 4 variations for this Dal. Sharing one of the recipes.

So take out your aprons and start preparing this legendary Dal-

INGREDIENTS-

1 cup whole Urad Dal

¼ cup Red Kidney Beans/ Rajma

1 Bay leaf

1” Cinnamon stick

1 Brown cardamom

2 Tbsp Butter

2 Tbsp Desi Ghee

1 Onion, chopped

2 Tomatoes

1 Tbsp Ginger Garlic Paste

1 Tbsp Cumin

11/2 Tsp Kashmiri Red Chili Powder

1 Tsp Garam Masala

¼ cup Cream

1 Tsp Salt

1 tsp Coriander powder

¼ Tsp Nutmeg Powder

1 Tbsp Kasuri Meethi

METHOD:

1.    Soak Urad Dal and Rajma in water for 4 hours.

2.    Meanwhile, boil tomatoes and make a puree. Now keep it aside.

3.    After 4 hours add soaked lentils into pressure cooker.

4.    Add cinnamon, bay leaf, Brown Cardamom and water. Add sufficient water and pressure cook till 6-7 whistles on medium flame.

5.    On the other side heat butter ghee, add cumin and chopped onions. Sautee till onions are soft.

6.    Add in ginger garlic paste. Mix it well.

7.    Pour in the tomato puree. Mix it and cook till the gravy reduces.

8.    Now add Kashmiri red chilli powder, kasuri meethi and coriander powder.

9.    Add in the cooked Dal and Rajma to it.

10.                      Mix it well, add water as required and boil it on a medium flame.

11.                      Add salt, garam masala, nutmeg powder and cream to the dal.

12.                      Stir it and simmer it on a low flame for minimum 30 minutes.

13.                      Add water if required and stir in occasionally.

14.                      Remember the more you cook it, the more it releases its flavours.

15.                      I allow the dal to cook for at least an hour.

So the Dal is ready to serve any time. Add little more Makkhhan (Butter) to it. Some prefer giving one more Tadka (Tempering) to it.

It’s your wish.

Another serving tip is some garnish it with loads of coriander but it’s a big NO NO for this dish.

Enjoy this rich creamy delicious heavenly aromatic Dal Makhani with crispy garlic naan and some pyaaz laccha. This is how Dabha’s serve you.

 

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! :)

Zunka [Pithla]

It is a very popular and traditional dish prepared in Maharashtra and Goa. We call it as a Desi dish and is relished with Jowar or Rice Bhakri and Thecha. It is usually made when there is a shortage of vegetables in the refrigerator. Or when you don’t feel like having vegetables. It is a super quick recipe made within no-time. It has two versions- one is dry Zunka and another is semi-solid Zunka typically called Pithla.

It is a simple and a protein-rich dish. So, give a break to the vegetables and try out this tasty and mouth-watering recipe.

INGREDIENTS:                                                             Serving: 2

1 cup Chickpea Flour [Besan]

1 cup Onion, chopped [you can even use green onion]

2 green chilies

3 Tbsp Oil [use groundnut oil, it adds a lovely aroma]

1 Tsp mustard seeds

1 Tsp Cumin

1/8^th tsp Asafetida

2-3 Garlic cloves, crushed

4-5 Curry Leaves

½ Tsp Turmeric

1 Tsp Red Chili Powder

¼ cup Curds

1½ cups Water

1½ Tsp Salt

¼ cup Coriander, chopped

METHOD:

1.     In a bowl mix Chickpea flour, curds, and water. Whisk it well and make a smooth batter.

2.     Heat oil in a pan, add asafetida, cumin, mustard, curry leaves, and green chilies. Allow it to splutter.

3.     Now add chopped onions and crushed garlic. Sautee’ till onions are cooked.

4.     Add turmeric, red chili powder and the Chickpea Flour batter [step1]. Mix it well. Add more water if required.

5.      Add salt and cover with a lid.

6.     Allow it to cook on a low flame for 10 minutes.

7.     Once cooked, remove the lid garnish it with coriander and serve it with Jowar Bhakri and Thecha.

[You can even have it with steam rice or khichadi]

Tips:  

·        To make it healthy add Fenugreek Leaves/ Meethi Leaves along with the onion.

·        You can add fresh green onion and green garlic to it.

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! :)

Mix Pulses curry

[Chana, Black-eyed beans and Moong Curry]

Ingredients:-

1 cup mix pulses (Brown chickpeas, Green Moong and Black-eyed beans)

2 tbsp oil

1 tbsp cumin

¼ tsp asafoetida

1 cup chopped onions

1 tbsp ginger garlic paste

¼ cup desiccated coconut (you can use fresh coconut)

2 tsp kashmiri red chili powder

1 tbsp coriander powder

½ tsp turmeric

1 tsp garam masala

1 cup boiled, chopped tomatoes

1 tbsp kasuri meethi

1 tsp salt

1 tsp chana masala

Method:-

1.   Soak mix pulses for 5 hours. After 5 hours drain it.

2.   Heat oil in pot, add cumin, chopped onions and asafetida and cook till the onions gets soft.

3.   Add salt, ginger garlic paste and sauté it for another 2 minutes.

4.   Now add desiccated coconut mix it and sauté till the oil separates from the onions.

5.   Add red chilli powder, coriander powder, turmeric and garam masala. Mix it well.

6.   Now add kasuri meethi and chopped boiled tomatoes and sauté it for 2 minutes on a high flame.

7.   Add soaked pulses, 2 cup boiling water, cover it with lid. Cook till the pulses gets cooked.

8.   Now add chana masala and again boil for 2 minutes on high flame.

9.   Check the consistency of gravy. If you want dry sabji cook it till the gravy evaporates.

10.                     Mix the curry well and serve it.

11.                     You can carry this pulses curry in your lunch box.

12.                     Goes well with ghee Phulka/ steamed rice or even with bread.

 

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 ! :)