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! :)

Coconut Rice/Srilankan Coconut Rice

Sri Lankan cuisine goes parallel to South Indian cuisne. This is an aromatic, fragrant Sri Lankan coconut rice recipe which I have learnt from my neighbor. It is similar to the Masale bhat which Maharashtrians make. Only change is, they use coconut milk/cream and they don’t add vegetables to it. Traditionally they use Pandan which is an aromatic Sri Lankan leaf. In case if you don’t have you can skip it. Let’s jump on to the recipe-

SERVINGS: 2

INGREDIENTS:

1 Cup Rice, washed and soaked for 10 minutes

¼ cup Coconut Milk

2 Tbsp Coconut Oil

1 Bay leaf

4 Black Peppercorns

2 Cloves

1” Cinnamon

1 Tbsp Cumin

5-5 Curry Leaves

To be grinded-

¼ cup Fresh coconut

1 green chilli

¼ cup coriander leaves

1 tbsp cumin

½” Ginger

2 Garlic cloves

METHOD:

1.    Firstly prepare coconut paste. For that in a blender add coconut, garlic, green chili, cumin, ginger and coriander.

2.    Grind it without adding water.

3.    Heat oil add Bay leaf, Black pepper, cloves, cinnamon, curry leaves and cumin.

4.    Sauté it for few seconds and then add soaked rice.

5.    Sauté the rice on low flame for 3-4 minutes.

6.    Add grinded paste, mix it well.

7.    Now add boiling water to it. Stir in.

8.    Add coconut milk/cream to it. Give it a nice mix.

9.    Cover it with lid. And cook it on a medium flame for 15 minutes.

10.                      Once the rice is cooked. Remove it from the flame.

11.                      And serve it hot.

It goes well with Dal or Curry.

 

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 ! :)

Palak Patal Bhaji/ पालकाची पातळ भाजी

Paatal Bhaji aka Dal Bhaji is a star dish of Maharashtrian cooking. It is a quintessential part of Maharashtrian thali. We make it on every festival or on every religious occasion. We make it very either Spinach, Meethi (Fenugreek) or even with Colocasia leave (Arvi Patte). I have previously shared my mom’s version of Patal Bhaji made using colocasia (Arvi).

Now sharing my mother in law’s version of Patal Bhaji. She usually makes it with Spinach and pep up with Garlic Tadka. Also, she replaces chana dal with Matar (peas) at times. But I love the crunch of peanut, chana dal in it.

It is again a healthy, nutritious and delicious Bhaji. You can include it in your weekly menu. Especially those who are not fond of spinach can have this Bhaji.

Enjoy it with Phulka/Bhakri or hot steam rice.

All you need is 

Servings: 2

INGREDIENTS:-

1 cup Spinach, chopped

2 tablespoon Chana Dal (split Bengal gram)

2 tablespoon Peanuts

Few pieces of coconut

2 tablespoon or ¼ cup Besan

1 tablespoon Tamarind paste ( imli ki paste)

2 tablespoon Jaggery

1 ½ tsp salt or to taste

FOR TEMPERING:-

3 tablespoon Oil

1 teaspoon Mustard Seeds

¼ teaspoon Asafetida (heeng) or little more

3-4 garlic cloves, crushed

½ teaspoon turmeric

2-3 dry red chillies

1 teaspoon red chilli powder

METHOD:-

1.  Soak chana dal, peanuts and coconut for 2 hours.

2.  In a broad pan boil 1 litre water, add soaked ingredients, chopped Spinach leaves and boil it for 10 minutes or till the Dal is cooked.

3.  Meanwhile in a bowl add Besan, Tamarind Puree and make a batter using little water.

4.  Add this batter to Dal Palak and stir in continuously.

5.  Add salt, mix it and again cook for 4-5 minutes.

6.  FOR TEMPERING:- heat oil in a pan

7.  Add mustard seeds, asafetida, turmeric, garlic and red chilli powder.

8.  Now pour this tempering (tadka) over the cooked Bhaji, mix it well cook for another 2-3 minutes on high flame.

9.  Enjoy it with nice hot steam rice with a generous amount of ghee over it.

look at the picture to know how to serve a 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! :)

Kakdi Tamatar Koshimbir/Maharashtrian Salad

What is Koshimbir?

It is a typical Maharashtrian salad. Usually made with cucumber, tomato and crushed peanuts, with tempering of asafetida. It is a must for Maharashtrian thali meal. There are varieties of koshimbir relished by Maharashtrians. The asafetida in the tempering makes it a good digestive aid and gives a fantastic aroma to it. A Maharashtrian thali consists of a lemon wedge, koshimbir (Salad), chutney, papad, Bhajiya (Pakora), Varan(dal), Bhat (rice), Bhaji (Sabji), Poli (chapati) and taak(chaas).  There is a way of serving the thali. At my home, we still follow the rule of serving thali. Everything should be in the correct place. My mother (aai) made sure that I serve correctly and eat clean. Probably that’s a part of our culture and I absolutely love it.

For a basic koshimbir, all you need is

SERVINGS: 2

INGREDIENTS:

½ cup Cucumber, chopped

½ cup Tomato, diced

1 green chilli, chopped

2 tbsp Peanut powder (crushed peanuts)

2 Tbsp onion, chopped (optional)

½ tsp Sugar

¼ tsp Salt

1 Tbsp Lemon Juice

For Tempering-

1 Tbsp Oil

½ tsp Mustard

¼ tsp Asafetida (Hing)

1/8 tsp turmeric

3-4       Curry Leaves

Coriander for garnishing

METHOD:

1.    In a bowl add cucumber, tomato, green chilli, onions, salt, sugar and peanut powder. Toss the ingredients well.

2.    Now add lemon juice and give it a mix.

3.    For tempering

·       Heat oil.

·       Add asafetida, curry leaves, turmeric.

·       Allow it to splutter

4.    Pour the tempering over the salad.

5.    Give it a final mix, add coriander and serve it. 

Note- Serve it immediately as if you keep it for a long time, salad releases its juices.

Enjoy this simple preparation with Varan-Bhat.

 

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! :)