Tuesday, March 24, 2015

Vrat Wali Aloo ki Subzi- Potato Curry for Fasting /Navratri Recipes

Potatoes cooked in yogurt and pepper sauce

During Navratri and other Religious fasts we are not allowed to use regular spices and vegetables.so often we make potato curry to have with rajgiri or kuttu pooris.
There are many versions of making these vrat ke aloo depends on the choice of each house hold and region. This is my favourite potato curry which I often make during fasting and on normal days too.
Boiled and cubed potatoes are simmered in a yogurt and pepper gravy.I have added anaradna powder/Dried pomegrante seed powder in the curry which gives a nice tangy taste to the curry,but it is optional you can also make the curry without it.
If you don't like the taste of pepper then can avoid that and increase the quantity of chili and ginger paste.
I have also posted Dahi ke aloo , Jeera aloo  , Kuttu ki poori  and few more fasting recipes to make during Navratri




vrat ki aloo bhaji



Prep time-10 min
Cooking time-10 min
Difficulty level-easy
Spice level-medium
Cuisine -North Indian
Type-side dish,vrat ka khana
Serve-4

INGREDIENTS-
  • Potato,boiled -3 medium
  • Green chili and ginger paste- 1tsp
  • Yogurt/dahi- 3/4 cup
  • Pepper powder/kali mirch- 1/2 tsp
  • Ragjiri atta /amaranth flour-1 tbsp
  • Anar dana powder/dried Pomegranate seeds powder- 1.5 tsp (optional)
  • Lemon juice- 1/2 tsp
Tempering/waghar
  • Cooking oil/ghee- 1 tbsp
  • Cumin seeds/jeera- 1tsp
  • Asafoetida/hing- 1/3 tsp
  • Rock salt/sendha namak- to taste
PROCEDURE-
  1. Peel boiled potatoes and make small cubes from 2 potatoes and mash 1 potato.
  2. Take the cooking pan and add potatoes, yogurt (whisk it well before adding), 2 cups of water,ginger chili paste,salt, anardana powder and pepper powder.
  3. Mix well and let it cook for 2-3 minutes ,keep stirring it otherwise it may curdle due to yogurt.
  4. When it start boiling ,mix rajgiri atta in 1/4 cup water and add in the boiling curry.
  5. Now cook the curry for around 8 minutes on medium heat.
  6. Keep stirring the curry in between.
  7. Heat oil or ghee in a small pan and add cumin seeds,when it start crackling add asafoetida .
  8. Pour the tempering in the boiling potato curry.
  9. Add fresh coriander and lemon juice .
  10. Serve hot.
Serving suggsetions-serve with kuttu poori or Rajgiri thepla 

NOTE-
1- Addition of anardana powder/pomegranate powder is optional ,but it gives a nice tangy taste to the curry,if you are not adding it then increase the quantity of lemon juice according to your taste or use some mango powder.
2- Rajgiri flour is added to give thickness to the curry,but you can avoid it ,if you want a thin curry.
2- You may adjust the quantity of water,potato and Rajgiri flour according to the thickness you want to have in the curry.
4- You may also add 1 tbsp of roasted peanut powder in the curry at step 4 to give a twist in the taste.

Monday, March 23, 2015

Punjabi Sookhi Urad Daal

Stir fried white lentil in mild spices

Punjabi cuisine is very popular for the variety of thick and creamy lentils .Though all the lentils are used in Punjab but the most popular is chana daal and urad daal, all forms of urad daal is used in their cuisne,whole lentil ,split and washed one are cooked to make different varieties.
Daal makhni  is the most popular daal world wide now, Tadka daal , Daal fry and Maa choley ki daal are  my favourite daal.
To make perfect punjabi sookhi urad daal ,the daal should be boiled Al dente then it is tempered in tomato and spices .Dont over cook the daal while boiling else it will become mushy while adding in the tempering.It is best served with hot tandoori roti or parathas.


punjabi sookhi urad daal


Prep time - 8 min
Cooking time -20 min
Difficulty level -easy
Spice level - medium
Cuisine - North Indian,Punjabi
Type - side ,main

INGREDIENTS-
  • White lentil /Dhuli urad daal-1 cup
  • Tomato,chopped - 1 cup,125 gms
  • Turmeric /haldi - 3/4 tsp
  • Chili powder /lal mirch  - 1tsp
  • Garam masala - 1/3 tsp
  • Lemon juice /nimbu ras - 2.5 tsp
  • Fresh coriander/ hara dhaniya -2 tbsp
Tempering-
  • Green chili, chopped - 1tsp
  • Ginger /adrak ,sliced - 2 tsp
  • Cooking oil - 2 tbsp
  • Ghee/clarified butter  - 1.5 tbsp
  • Cumin seeds /jeera - 1tsp
  • Asafoetida /hing - 1/4 tsp

PROCEDURE-
  1. Wash and soak dhuli urad daal daal in enough water for 20 minutes
  2. Drain the water and boil 4 cups of water in a pan .
  3. When water start boiling add 1/4 tsp turmeric and the soaked daal in it.
  4.  Cook till its almost done but the grain should remain separate.
  5. Drain the boiled daal in a colander to drain the extra water.
  6. Heat oil and ghee in a pan and add the tempering ingredients.
  7. Add chopped tomato and salt and cook till tomato become soft and mushy.
  8. Now add  turmeric ,chili powder,garam masala and the boiled daal in the pan.
  9. Mix gently and cover the pan and simmer till done.
  10. Add lemon juice,fresh coriander and 1 tbsp of ghee.
  11. Mix and serve hot.
Serving suggestions- best served with roti ,parathas or rice.

Note-

  1. Don't over cook the daal at step 3 else it become mushy while adding in the tempering.
  2. Addition of lemon juice is optional.



Tuesday, March 17, 2015

Baigan Ka Chokha

Roasted brinjal and tomato mash

Baigan ka chokha is a very popular recipe from Bihari cuisine.It is often made during winters in bihar, Uttarpradesh and Jharkand region.

Baigan ka chokha and baigan ka bharta both are different.Though Punjabi baigan ka bharta and baigan ka chokha both are made from rosted brinjals but the taste are so different from each other,baigan ka chokha have more rustic flavour in it.
To make baigan ka bharta we fry tomato and spices in oil tempering but for baigan ka chokha roasted and peeled brinjal and tomato are just mashed and few spices and a generous amount of raw mustard oil is added in it and served like it only.no frying is needed after this.

Baigan ka chokha is served with litti or slightly thicker rotis and chili chutney.Dont avoid or skip the mustard oil in it,you cant replace it with any other vegetable oil.




Prep time-10 min
Cooking time-15 min
Difficulty level-easy
Cuisine- North Indian,Bihar
Type-side,main
Spice level-medium
Serve-4

INGREDIENTS-

  • Brinjals/baigan - 3
  • Tomato/tamatar -3
  • Green chili /hari mirch -2 
  • Ginger/adrak,chopped -1 tsp
  • Fresh coriander/hara dhaniya - 3 tbsp
  • Lemon juice /nimbu ka ras -2.5 tsp
  • Chili powder /lal mirch - 1 tsp
  • Salt /namak-to taste
  • Mustard oil /sarso ka tel -2.5 tbsp
PROCEDURE-
  1. Wash and wipe brinjal and make 2 small slits in it and apply some oil all over it.
  2. Keep the brinjal on direct flame and roast it from all the sides ,keep turning the sides.
  3. Same way roast tomatoes and green chilies on direct flame till get charred from all the sides.
  4. When thee cool down then peel off the skin of brinjals and tomato.
  5. Chop and mash brinjal and tomatoes.
  6. Take a big bowl and add mashed brinjal and tomatoes in it.
  7. Add chopped green chili,ginger,salt,chili powder,lemon juice and mustard oil.
  8. Mix it well and add chopped fresh coriander.
  9. Serve fresh.
Serving suggestions -serve with bajra roti,mix pickle and a piece of jaggary




Friday, March 13, 2015

Tomato and Peanut Chutney

Roasted peanut and tomato dip

Chutnies and pickle are  my favourite thing to make ,I often try different chutnies to serve with snacks .With most of the North Indian snacks green chutney and tamarind chutney goes best but with south Indian tiffin varieties coconut chutney and tomato based chutnies are more popular.
I have already posted- Green apple chutney ,sweet tomato chutney , bell pepper and walnut dip and many more chutnies and dip recipes


tangy peanut and tomato chutney

Prep time-5 min
Cooking time- 5 min
Difficulty level-easy
Spice level-mild
Cuisine- Indian,south
Type- condiment,chutney,side

INGREDIENTS-

  • Tomato,chopped - 3 medium size
  • Roasted peanuts /moongphali - 1/2 cup
  • Dried red chilies - 4
  • Tamarind pulp /imli - 1 tsp (optional)
  • Salt- to taste
Tempering-
  • Mustard seeds /rai - 3/4 tsp
  • White lentil /Urad daal- 3/4 tsp
  • Asafoetida /hing- a pinch of
  • Curry leaves- 8
  • Cooking oil- 3.5 tsp

PROCEDURE-
  1. Heat 2.5 tsp oil in a pan and add dried red chilies.
  2. Roast on low heat for few seconds or till they change color and become darker.
  3. Now add chopped tomato and little salt ans saute till tomatoes become soft.
  4. Let them cool down completely.
  5. In a mixer jar add cooked tomatoes,peanut, tamarind and salt and grind to make a paste.
  6. Take out the paste in a bowl.
  7. In a small pan add 1 tsp oil and then add white lentil,mustard seeds.
  8. When seeds start crackling add asafoetida and curry leaves.
  9. Pour the tempering over the prepared chutney and mix.
  10. Serve with any snack,dosa or idli.