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 ! :)

Matar Sabji/Peas Curry

Today I don’t have vegetables at home. But I can see frozen peas. I am 

making Peas Curry or Matar Sabji. It is again a simple and a quick recipe. I am using very basic masala for this. All you need is-

INGREDIENTS:

2 cups Peas [you can even use frozen]

2 Tbsp Oil

1 Tsp Cumin

1 cup Onion, chopped

½ cup Tomatoes, chopped [I am using blanched tomatoes]

1 Tbsp Ginger-Garlic Paste

1 Tsp Turmeric

1 ½ Tsp Red Chili Powder

1 Tbsp Coriander Powder

1 Tbsp Curd

2 Tbsp Cream

2 Tbsp Kasuri Meethi

1 Tsp Garam Masala or Chana Masala

1 ½ Tsp Salt or to taste

METHOD:

1.    Heat oil in a pan or in a deep casserole.

2.    Add cumin, allow it to crackle.

3.    Add in the onions. Sauté till onions get soft.

4.    Add tomatoes. Mix it and cook for a minute on a high flame.

5.    Time to add the spices. Put in turmeric, red chili powder, coriander powder, salt and combine everything well.

6.    Add curd and mix it. Make sure that curd does not get curdled.

7.    Time to add peas. Throw in the peas and add boiling water to it.

8.    Simmer the curry until pea’s gets soft.

9.    Lastly add cream, garam masala or chana masala and kasuri meethi. Incorporate everything well.

10.                      Simmer it for 5 minutes in a high flame. And serve it. 

Serve it with soft Phulkas or Parathas.

Even you can have it with hot steamed rice.

Add a dash of cream before serving. 

This curry is good for lunch box. You can make it dry or semi solid curry. The consistency can be adjusted according to your taste.

 

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 ! :)

Curd Rice [Dahi Bhat]

Curd Rice is a summer essential. It is a routine to make curd rice from leftover rice. It is the most comfortable and satisfying dish during summers. Also it is good for digestion. I can see some leftover cooked rice in refrigerator. Let’s see the remaining ingredients required for this recipe.

INGREDIENTS:                                                         SERVING: 2

1 cup Cooked Rice

½ cup Fresh Curd or Yoghurt

1 Tbsp Ghee

½ Tsp Cumin

½ Tsp Mustard

1 Tsp Urad Dal

1 Tsp Chana Dal

1 Tbsp Cashew, chopped

2 Green Chilies, slit

5-6 Curry Leaves

1/8^th Tsp Asafetida

1/4^th Tsp Fenugreek Seeds

½ Tsp Salt

1/4^th Tsp Milk

1/4^th Tsp Turmeric

METHOD:

1.    Heat ghee in a pan.

2.    Add Urad and Chana Dal. Fry it till the Dal becomes pink in color.

3.    Now add mustard, asafetida, cumin, curry leaves, green chilies, fenugreek seeds and cashew.

4.    Sauté it for a minute on a high flame.

5.    Add turmeric and cooked rice. Mix it well and remove it from the flame.

6.    Add curd to the rice mix it. Make sure that the rice is warm not hot. If it is hot then the curd might get curdled.

7.    Lastly add salt and milk. Mix everything well and serve it.

8.    You can serve it cold also.

9.    Garnish it with fresh chopped coriander. 

This dish will help you make your summers a bit soothing.

Happy summers!

 

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 ! :)