Potato Korma – Aloo Bhaji

There are several types of Kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. Every household has its own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation Time     10 Mins

Cooking Time         20 Mins

Cuisine                North Indian

Serves                4-5

Ingredients

Large Potatoes              4 Nos.

Big Tomatoes                 2Nos.

Green Chillies                 1 Nos.(Finely Chopped)

Grated Ginger                1 Tablespoon

Asafetida Powder          ½ Teaspoon

Coriander Leaves           2 Tablespoon (finely chopped)

Masala Powder

Turmeric Powder           ½ Teaspoon

Red Chili Powder             1 Teaspoon

Dhania Powder                1 Teaspoon

Garam Masala Powder     ½ Teaspoon

To Temper

Oil                                 2 Tablespoon

Cumin Seeds                  ½ Teaspoon

Fennel Seeds                  ½ Teaspoon

Method:

• Wash, Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
• In a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped chillies and  Asafetida Powder . Fry in low flame.
• Now add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania Powder  and fry until oil separates.
• Now add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
• After pressure cooker steam release, open the cooker add the tomatoes and salt. Cook it in low flame for 5 minutes.
• Add the coriander leaves adjust the water consistency. Mix it well.
• Now Aloo Bhaji is ready to serve.
• Serve with Pulao, Poori or Chapatis

Note:

•   Don’t add more water than requires. The Korma should be thick

My other Aloo Bhaji Recipes, click here

Potato Masala/ Poori Masala (Click Here)

Cauliflower Masala Fry / Gobi Fry

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.

If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.

It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes

 Cook Time            35 minutes

Cuisine                 North Indian

Course                 Side Dish

Servings               3 people

Ingredients

Gobi Or Cauliflower         1 medium size

Big Green Capsicum         1 no.

Frozen Green Peas           1 cup

Big Tomato                       1 no.

Grated Ginger                   1 Tablespoon

Oil/ Butter                        1 Tablespoon

Sugar                                 ½ Teaspoon

Salt                                    To Taste

Masalas

Garam Masala Powder        1 Tablespoon

Turmeric Powder                ½ Teaspoon

Coriander Powder                ½ Teaspoon

Cumin Seed Powder              ¼ Teaspoon

Asafetida Powder                 ¼ Teaspoon

Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon

Cinnamon stick                      1 no.

Cloves                                   2 no.

Green cardamom pods           1 no.

For Decoration

Shredded Coconut             1 Tablespoon

Chopped Coriander            2 Tablespoon

Instructions:

• Remove the florets from and cauliflower. Wash and drain them properly in clean water.
•  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
• Wash and clean the tomatoes and cut it into big cubes.
• Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
• Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
• Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
• Now add all the dry masala powders mix them well and cook for a minute. Stir well.
• Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
• Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
• Gobi Masala is ready for Serving.
• Serve hot with Rice, Chapati or  Nan.

Notes:

• The adjustment of the spices and oil can be made as per your choice.

SIMPLE BAINGAN BHARTA/ INDIAN EGGPLANT CURRY

Baingan Bharta is a popular Punjabi dish cooked by roasting an eggplant with Indian spices. Baingan Bharta is an eggplant dish that’s a staple on most Indian restaurant menus.

Normally, Roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. They mash and binds it with Indian Spices.

Traditionally in Dhabas (road side Indian food stall) the baingans are roasted or chargrilled in a tandoor based oven burning charcoal. At home we don’t have charcoal oven / sigri stove, so we usually roast the baingan on standard gas stove. It is not as good as tandoor but still it gives the smoky taste. Without using spices ,this Baingan Bharta tastes simply amazing.

Preparation time: 20 minutes

Cook time:             15 minutes

Cuisine                   North Indian

Serve                      4

Ingredients:

Big Eggplant (Aubergine )       -                 2 nos.

Chopped Green Capsicums                          1 Cup

Jalapeño pepper, seeded and minced         1 no.

Ginger Paste                                              1 Tsp.

Ghee/Oil                                                    1 Tablespoon

Cumin Seeds                                               1 Teaspoon.

Turmeric Powder                                         1/8 Tsp.

Amchur Powder                                           ½ Tsp.

Lemon Juice                                                1 Tsp.

Salt                                                             To Taste.

Method of Bharta:

• Wash the eggplant and rubbing baingan with oil. Prick the baingan from all side so that the baingan will cook well from inside and also cook faster.

• Roast it on open flame Turn the baingan 3-4 times so that it get roasted evenly from all the side. Remove the eggplant from the stove and cool. Once cool, peel off the skin and discard the stem.
• With a fork smash the roasted baingan in small pieces. If you see any of ripe seeds take them out and discard them.
• In a thick-bottom non stick pan heat 2 tablespoon of oil/ Ghee.
• Add the cumin and after a few seconds add the ginger paste. Sauté for a few seconds.
• Add the green Capsicums  and Jalapeno chillies,  and fry, until the Capsicums become soft.
• Now add the smashed eggplant mixture ,Turmeric powder and Amchur Powder and Salt. Mix well .
• Cover and let it cook down for a few minutes until they are completely soft.
• Stir in the eggplant mash and sprinkle with fresh cilantro.
• Before serve add Lemon Juice and 1 teaspoon of butter/Ghee , mix it well and Serve hot.
• Serve Hot with Chapatis, Nan and  Pulka.
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Note:

• You can bake the eggplant in the oven.
• I did not add gram masalas in this recipe. I made chokha recipe as I want to keep it very simple. But if you still like you can add some spices like red chili powder, coriander powder and garam masala. 
• You can use Green chillies instead of Jalapeno chillies.

Spicy Whole Brown Lentils / Whole Masoor Masala Dhal

Beans and Pulses are naturally low in fat, high in fiber and rich in protein. Lentils are one of the best sources for iron, protein, folic acid and zinc.

Brown lentils are simply whole red lentils. But it will take to cook longer time.

Brown Lentils

Cuisine:          North Indian

Prep Time:      10 Mins  

Cook Time:     25 Mins 

Serves:           4

Ingredients

 Whole Brown Lentils    1 cup, washed                              

Water                          2 – 2 ½ cups

Grated Ginger              1 Tablespoon

Chopped Tomatoes       1 Cup

Beaten curd                 2 Tablespoons

Chopped Coriander       2 Tablespoons for decoration

Salt                             To Taste

Masala Powders:

Turmeric Powder           1 Teaspoon

Red Chili Powder           1/2 Teaspoon

Coriander Powder          1 Teaspoon

Chole Masala Powder      ½ Teaspoon

Amchur/Mango Powder  ½ Teaspoon

Hing  Powder                 ¼ Teaspoon

For Seasoning:

Ghee                            2 Tablespoon

Cumin Seeds                ½ Teaspoon

Method

• Wash and soak the dhal for 10 minutes. Pressure cook for 3 whistles. Keep aside.
• Heat the pan, add oil/Ghee add cumin seeds , let it splutter.,
• Then add the chopped tomatoes, grated ginger .
• Add all masala powders expect Chenna masala powder, mix well and sauté for a minute .
• Cook until tomato gets mashed and oil floats on top, add cooked dal.
• Add enough water to cover the dal and bring it to boil.  Add salt and beaten curd .
• Cook it in  low flame (depending on how mushy you would like your dal to be, but make sure your Masoor holds shape and does not become beaten).
• Bring it to a boil, now add Chenna  masala and simmer for 5 minutes in slow flame.  Off flame and let the dal sit for 5-10 minutes before serving.
• Now dhal is ready to serve. Garnish the dhal with chopped coriander leaves.
• Serve hot with steamed rice or roti/paratha along with achar, papad or a simple stir fry.

Brown Lentils Masala

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Green Chili Pickle/Hari Mirch Ka Achar

Green Chili Pickle or Hari Mirch Ka Achar is a delicious North Indian style pickle recipe where fresh green chillies are pickled with mustard seeds and lemon juice.

I avoid store bought pickles as they have a high sodium content, so I prefers to make my own pickles and stock different varieties of seasonal and yearly pickles and chutneys.

Making this green chilly pickle is very easy. Use less hot or medium hot green chilies to make the pickle. It pairs really well with Paratha, Thepla, Rice and Roti

Preparation Time       :    15 Minutes

Course                 :    Pickles

Cuisine                 :    North Indian

Serve                  :    Change the number into scale.

Ingredients:

 Long Medium Hot Green Chili              250 gms

Mustard Seeds                                     5 Tablespoon

Coarsely Crushed Fenugreek Seeds     ½ Tablespoon

Coarsely Crushed Fennel Seeds            1 Teaspoon

Asafetida/Hing                                    ¼ Teaspoon

Turmeric Powder                                  ¼ Teaspoon

Salt                                                      ¼ cup

Lemon Juice                                          5 Tablespoon

Mustard Oil                                           5 Tablespoon

Method:

• Wash and wipe dry the green chilies very well. There should be no trace of moisture in them.  wipe them using a cotton cloth.
• Make a slit in the center of each chili using a knife.
• Grind mustard seeds in a blender to make a coarse powder.
• In a small bowl add coarsely grounded mustard, crushed fennel, crushed fenugreek, Hing and salt. Mix well.
• In a clean glass jar, add the green chilies, and mixed all powders and mix well.
• Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
• After 2 to 3 days, add lemon juice to the pickle.
• Heat 1/2 cup mustard oil in a pan till it starts to fume. Remove from heat and cool slightly.
• Pour the oil in the jar so that the pickle is covered with oil.Keep the jar in sunlight for 3-4 days.
• The pickle is now ready to use.
• This pickle can be stored for 3-4 months in a cool and dry place.
• Keep the jar in sunlight every 30 days and keep shaking the pickle after every 30 days.
• Serve with your Curd Rice, Pulao, Chapatti and Paratha.
• Hari Mirch Ka Achar Recipe is surely going to tickle your taste buds. 

Tips for the Pickle:

• Pickles are made with great care, as they are supposed to last a year at least ,so before making any pickles, please remember this below tips.
•        Always ensure best ingredients are chosen, Jars & bottles are washed and sun dried.
•      Always use Crystal salt (called as kalluppu – கல் உப்பு in Tamil)  not table salt. Table salt contains iodine, a chemical that can darken pickles.

•       Only dry spoon has to be used while taking the pickle out from jar.

Navratna Dal/ Blend of 9 Pules/ Gluten free Dal

This month  My” Madappalli” is completing years 10 years.While I wanted to share something special for the occasion. Navratna Dal is one of the most popular and savored Indian recipe prepared with a combination of nine different dals. This easy dal recipe is generously garnished with tempering of dry red chilies, cumin seeds and asafetida. This easy Dal recipe will take complete control over your taste buds and you will relish it for a longer time. In fact, this delicacy is one of the most common dish of every Indian household.

Cuisine:                    North Indian

Preparation Time   :  5 minutes

Cooking Time            25 minutes

Serves                        4-6 Nos.

Ingredients:

Tovar Dal                           ¼ cup

Chenna Dal                        ¼ cup

Brown Masoor Dal              ¼ cup

Red Masoor Dal                  ¼ cup

Green Gram Mung Dal         2 Tablespoons

Split Urdh Dal                    ¼ Cup

Split Green Pea Dal            ¼ Cup

Rajma                                2 Tablespoon (Soaked in hot water)

Black Urdh Dal                   2 Tablespoons.

Other Ingredients:

 Chopped Tomatoes            1 cup

Chopped Capsicums           ¼ cup (optional)

Grated Ginger                    1 Tablespoon

Salt                                   To Taste

Chopped Coriander            1 Tablespoon.

Butter                               1 Tablespoon. (optional)

Masalas:

Turmeric Powder                ½ Teaspoon

Hing Powder                       ½ Teaspoon

Coriander Powder               ½ Teaspoon

Chili Powder                       ¾- 1 Teaspoon

Gram Masala Powder           ½ Teaspoon

For Tempering:

Ghee                                 2 Tablespoon

Cinnamon sticks                 1 no

Cloves                                5 no.

Cardamom                         4no.

Cumin Seeds                       ½ Teaspoon

Fennel seeds                       ½ Teaspoon

Method:

• Soak the Green Moong dal and Rajma dhal for 5 hours in the hot water.

• Wash all the dals and soak them in enough water for 30 minutes.

• Drain the water and add the dals with turmeric powder, Grated ginger in a pressure cooker along with 5 cups of water. Pressure cook until dal is done.

• Remove the pressure cooker from heat and let the pressure release.

• Heat a wok, put a teaspoon of Ghee, once heated, add all tempering items,

• let them crackle for a few seconds.

• Now add green Capsicums, and tomato and fry for 3-4 minutes.

• Now add all masala powders  , fry for 2 minutes in the low heat.

• Add the cooked dal  and salt, stir well.

• You can add more water if needed to adjust the consistency of the dal. Cover and cook over for few minutes. Then add lime juice, coriander leaves and mix well.

• Garnish dal with chopped coriander leaves and Butter.

•  Serve while it’s hot.

• This dal makes a wonderful, exuberant partner of Rice, Chapatti and Nan.

Navratna Dal

Zucchini Dry subji

A staple at many farmers markets during the warmer months, zucchini, which is a type of summer squash, and it can range in color from yellow to deep green. This is a perfect spring/summer vegetable dish.

I love easy cooking, food that can be prepared in minutes without any fuss. This is best subji for fast cooking.  A very versatile sabzi also. Can be prepared dry or with gravy.

 

Ingredients:

Large Zucchini         2                           

Large Tomato          1 no.

Roasted peanuts       1 tsp.

Turmeric Powder      ¼ tsp.

 Red Chili Powder      1 tsp.

Curry Powder            1 tsp.

Amchur Powder        ¼ tsp.

Salt                          to taste.

To Seasoning:

Oil                            1 tsp.

Punch Poran               1 tbsp.(Fenugreek,mustard,fennel,cumin, Nigella)

Curry leaves                few

Method: 

• Wash the zucchini, tomatoes and sliced in ½” round. Keep aside.
• Heat oil in the pan. Add Panch Poran seeds& curry leaves. Fry for few minutes.
• Now add Turmeric powder, chili powder on it.
• Add chopped zucchini and tomatoes. Mix it well and cook for a minute.
• Now add curry powder, Amchur powder and salt. Mix well it.
• Stir it and let it cook till the Zucchini should be tender not mushy.
• Add roasted and crushed peanuts. Stir it uncovered..
• Turn off the stove heat; transfer the masala zucchini into serving bowl.
• Decorate with cilantros.
• Serve hot with rice, chapatti.

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Power Poha Uppuma/How to make a Healthy Power Packed Aval Uppuma

Power Poha is a Protein rich breakfast for people of all ages. Potato Poha is very famous and commonly eaten in most houses. To make it healthier , I have substituted potatoes with sprouted pulses. A combination of sprouts and Poha that simply brimming with protein, Vitamin B3 and Iron. Serve it to kids or adults, all will enjoy.

Preparation Time     10 Mins

Cooking Time            10 Mins

Course                      Breakfast, Snack

Serves                      4

Ingredients:

Thick Beaten Rice/Poha/Aval       2 Cups

Boiled Mixed Sprouts                   ½ Cups

Finely chopped Green Chillies        1 Tablespoon

Finely grated Ginger                      1 Tablespoon

Sugar                                             1 Teaspoon

Turmeric Powder                           ½ Teaspoon

Hing Powder                                   ¼ Teaspoon

Lemon Juice                                   1 Tablespoon

Salt                                               To Taste

Chopped Coriander Leaves             1 Tablespoon

For Tadka:

Coconut Oil/Peanut Oil                 1 Tablespoon

Mustard Seeds                             1 Teaspoon

Method:

• Soak the Aval (Poha) for about 3 minutes and wash it well and strain it. And let it dry in the strainer for about 2 minutes.
• Heat the oil in a nonstick pan, add the mustard seed, when it crackles add the Chopped green chillies, ginger, boiled mixed sprouts and sauté for 3 minutes.
• Now add Thermic Powder and Hing Powder in it.  Mix well.
• Add the beaten rice(Aval), Salt , Sugar and Lemon juice and cook on a medium flame for 2 minutes and stirring occasionally.
• Serve hot with garnished with Coriander Leaves.

Note:

• You can add Boiled and chopped Potatoes and grated carrot and green Peas  to this Uppuma.

 My Other Aval Uppuma Recipe is  Here

Aval Uppuma (Click Here)