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! :)

Kanda Bhaji [Pyaaz Pakora/ Onion Fritters]

Kanda Bhaji is all you need to enjoy in the monsoon season. There’s something in the air every year in July that makes us Indians crave the indigenous deep-fried delights called Bhaji/Pakoras. It doesn’t matter if it’s a drizzle or pouring rain, that single drop of water splashing on dry ground just makes our hearts scream out for a large plate of pakoras.

INGREDIENTS:                                                                    SERVING: 2

2 Cups thinly sliced Onions

2 Green Chilies, chopped

¼ cup Coriander, fine chopped

1 Tbsp Fennel (Saunf)

1 Tbsp Sesame  

1 Tsp Caraway Seeds, (Ajwain)

½ Tsp Red Chili powder

¼ Tsp Turmeric

1 Tbsp Oil

Pinch of Asafetida [optional]

½ Cup Chickpea Flour [Besan]

1 Tsp Salt  

Oil for Deep Frying

METHOD:

1.    Take sliced onions in a bowl. Add turmeric, red chili powder, salt, sesame, fennel, caraway, green chilies, coriander, asafetida and oil.

2.    Combine everything well and keep it aside for 15 minutes. By this time onions will start to leave its water.

3.    After that, add chickpea flour [Besan] and mix everything well. Add very little water if required. (Though you may not require water)

4.    Meanwhile, heat oil in a deep pan or in kadhayi.

5.    Once the oil is hot add in small pakora/ bhajiyas. (Drop in 1 Tbsp of Bhajiya mix)

6.    Oil should be hot enough. The bhajiya will soak too much of oil if it is not fried on a perfect temperature.

7.    Fry it till it becomes golden brown. Turn it around and fry it.

8.    Once it is done, remove the Pakoras.

9.    Sprinkle some chat masala over the pakoras. And serve it hot with Green Chutney and hot Masala Tea.

TIP:  Add 2 Tbsp Rice Flour to make the Pakora/ Bhajiya crispy.

HAPPY SNACKING!!

 

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 ! :)