Remembering Mom's Aaloo (Potato) ki sookhi sabji...

Aaloo is such a common ingredient back in India... even though India is so diversified in its culture, they say you will get Aaloo's everywhere... This dish is a favorite of all mom's as a lunch menu for kids with paratha ( Indian Bread). I made this the sometime back when some of my friends had come over and they just remembered their mom's food...and childhood times...


Ingredients :

1. 6 medium size potatoes - peeled and washed, cut in thin slices
2. Onion - 1 medium finely chopped
3. Vegetable Oil - 3 tablespoons
4. Cummin seeds
5. A pinch of Hing ( astafotedia)
6. Turmeric - 1 tablespoon
7. Garam Masala - 2-3 tablespoon
8. Red chilly powder - 2 teaspoon
9. Salt - 1 tablespoon ( to taste)
10. Finely chopped Coriander leaves for garnish
11. Lemon for garnish

 Heat oil in a skillet and crackle the cummin seeds and hing,then add the chopped onions and fry them till translucent. Put the sliced potatoes and mix it well. Add chilli powder and turmeric and  cover it with a lid.

Let it cook for 10 min on low heat, keep mixing it in between so that it does not get charred in bottom.

After 10 min remove the lid and increase the heat to medium-high, add garam masala, and keep stirring it regularly so that it does not stick in bottom, but at the same time does not start breaking into smaller pieces, soon it will start developing a brown crust.

 Mix salt, add coriander leaves and cut lemon wedges for garnish. 

-ENJOY with Poori / Paratha / Roti...
Love to all
Pallavi

Idli - From my kitchen to yours....

Most often eaten at breakfast or as a snack in South India, idlis are usually served in pairs with Sambhar and Chutney. A favourite of all Indian kids and grown ups alike, I couldn't help myself from posting this to share with all...
Steamed Rice cakes or popularly called as Idlis in India are super healty and deliiiicious.........



Ingredients:

1. 1 cup skinless Urad dal soaked in water for 2 hours and then finely grind
2. Half teaspoon methi seeds
3. 1 cup Idli rawa
4. 3 cups of Rice flour
5. Tangy Yogurt for fermentation / 1 teaspoon of Yeast

Soak the urad dal in water for 2-3 hours and then finely grind it with the methi seeds. Mix the Idli rawa and rice flour and stir it well. Add some more water to get the consistency such that when you pour it from a spatula there is a little elasticity to it. It should be watery. Add the yogurt/yeast and stir it well.

Cover it with a lid and set it aside to raise up for about 8-9 hrs at a warm spot in your kitchen. I generally put the light on of my grill oven and put it there for the night.

Method :


Be sure that you have an idli maker which looks like the one on the side! you can get it in any Indian grocery store here in Chicago. In India - go to any utensil shop and you can get it...
Lightly oil the base of the idli stand so that it is easy for the idlies to come out when cooked.

Alternate is to use the Idli Microwave maker.

Pour the batter in the idli stand indentations as shown in the picture. Stack the plates one on top of other, make sure that you start with the last stand and stack on top. Also, be careful not to fill the idli batter till the brim - on steaming the idli's expand.






Place it in a pressure cooker or Idli maker. Pour 2 cups of water in the idli maker/pressure cooker so that the steam from the water will help cook the idlis. If using the pressure cooker remove the whistle.

Once the pressure build up, let it cook for 15 min. Then open the idli maker/pressure cooker and let the idli cool for 5 min or so. With a spoon washed with cold water carefully scoop the idlis out.
If using Microwave Idli maker then set it on high power for 10-12min.

Enjoy with the Sambhar and Chutney....!!!

 - Enjoy these and stay warm in snow jammed Chicago weather!!
    Pallavi

Masala Dosa ... one of my personal favourites...

Masala dosa is my all time personal favourite. So, how could I not share this amazing and simple recipe with you all...

Please visit my blog for Dosa to get details on how to make a plain dosa. All we need additionally is now the masala and a few additional steps to make it a masala dosa.

Tadka:

1. Oil - 3-4 tablespoon
2. 7-8 Currey leaves 
3. 1 green chilly slit along length
4. 1 teapoon of black mustard
5. Chopped Ginger - 1 teaspoon
6. Chopped Garlic - 1 teaspoon

 Main Ingredients :

1. 4 medium sized Potato - boiled and peeled and semi-mashed
2. 2 medium sized Onions - chopped length wise
3. 2 medium sized tomatoes
4. A handful of crushed roasted peanuts
5. A handful of green peas

 The masala spices:

1. Turmeric powder - 1 teasoon
2. Coriander powder - 3 teaspoons
3. Cumin powder - 1 teaspoon
4. Red chilly powder - 1 teaspoon

Get the main ingredients all ready for what will follow!

In a skillet with the oil, crackle the black mustard in oil and the curry leaves, put the slit green chilly.Then put the ginger, garlic and let it sizzle for a minute.

Then put the onions and fry till golden brown over medium heat. Add the green peas and mix the chopped tomato and keep stirring for another 5 min. Then come the masala time...mix the cumin, red chilly and coriander powder and stir fry rill another 3-4 min.
 

 Now the masala is ready to be mixed to the main ingredient - poatoes... so carefully mix the potatoes which are semi-mashed ( for the texture!!) and stir it for about 5 min.  Add the roasted peanuts and the masala to be put on the dosa is ready...






When the dosa batter is poured on the Tawa and made into a circular shape by spreading it evenly - when the batter starts to cook a little






Add a scoop of the masala and spread it along one side of the dosa as shown above. Serve it with Sambhar or Tangy Chutney....







 Have Fun... enjoy Super Bowl........

 Pallavi

Sweet Snack special - Sooji ka halwa

This alltime favourite Indian recipe is a nutty sweet made of sugar and Semolina. This is a very healthy snack for kids and reminds me of my childhood when I think of this delicacy.This is a favourite prasad / offering to Indian Gods. A very popular Indian saying - Halwa poori khao , Prabhu ke gun gao... So here we go...

Ingredients:

1. 1/2 cup fine Semolina (Sooji)
2. Sugar (to taste - I put 1/4 cup)
3. 1/4 cup Indian Ghee  ( use sunflower oil for low fat )
4. Water 1 cup ( Warm )

Garnish

1. 1/4 tsp Cardamom powder
2. Handful of Raisins 
3. Handful of sliced roasted almonds
4. Handful of sliced roasted non salted Cashews

Method:

  

Heat ghee in a skillet. Add sooji, raisins and cardamom powder and fry on low flame until it is very lightly golden brown in color. Constantly stir it to ensure even charring at the bottom.

Add sugar and warm water and mix carefully to avoid any lumps.
(As an alternative you can also use milk instead of water to make it richer)

 

 

Cook and stir over medium heat until the water gets completely absorbed. and a thin crust starts forming on the semolina while turning it. Serve it hot.  Decorate with the garnish and enjoy with your kids!

 

Wishing you yummy times ahead!
Pallavi