There are a few moments in life that are just meant to be yours n yours alone! The moments that etch a beautiful memory and make you smile from within, The Indian Food Bloggers Meet #IFBM2014 is one such memory which will remain in my scrapbook of lovely […]
I’m posting a starter after a long time. Frankly I’m not that big a fan of potatoes neither is my better half. Nevertheless both of us were bowled over by the taste, that we couldn’t resist eating them. We tasted this for the first time at a potluck arranged for the new year party this year by Aru’s family. Thanks to Anitha, who had prepared this as a starter that night and also for sharing this recipe. It was a gastronomical delight 🙂
Few weeks later my hands were itching to try this wonderful Aloo achari and one fine evening I did get on to making it. It’s a very simple procedure and less time consuming. Also, it can be made for any occasion and definitely on a chill/rainy evening. The best part is that, if you’ve left overs you can pack it for your lunch and win the hearts of your co-workers by sharing it with them 😛
Anitha, thanks much for this recipe. I would have been oblivious to this dish although it may be common to others.
|Baby Potatoes, washed
|Dry red chillis( byadgi and guntur variety)||1:1 proportion ( 5 each)|
|Mustard and Fenugreek (menthya seeds)
||¼ tsp each|
|Fennel seeds||2 tsp|
||4 ( 8 pieces in total)|
|Ginger garlic paste||1 tsp|
|Jeera/ cumin seeds||1 ½ tsp|
|Lemon juice||1 lemon|
1. Firstly Boil potatoes for three whistles on medium low flame (parboil) and peel and keep them aside.
Follow the steps in the pic
- Dry roast the mustard and fenugreek (menthya/methi) seeds for a minute. Take care not to burn them. Add them to a pulsing jar and keep it aside.
- In the same kadai dry roast byadgi and guntur chillis until it emits a slight aroma. Add fennel seeds to this and powder the mustard and fenugreek mixture.
- In a mixie jar grind the onions without adding water. Heat oil in a kadai and add jeera, once it starts spluttering add the ground onion paste along with ginger- garlic paste.
- Now add turmeric and give it a stir until the raw smell of the onions are gone. Now add the boiled potatoes, salt and the powdered masala. Mix it well until all the masala gets coated and the potatoes get marinated.
- You can substitute potatoes with cauliflower or paneer along with capsicum if you want.
- If you don’t want it to be spicy you can reduce the proportion of guntur chillis and add byadgi itself. But adding guntur gives it’s own distinct flavour.
- You can also add a tsp of thick curd/ yogurt while frying the onion paste. This step is optional but definitely enhances the taste.
Wishing you all a very happy Makara Sankranti. May you all harvest hope and yield loads of Love and happiness 🙂 Pumpkin Halwa is a very delectable dessert and is a real easy one to make. If you’re bored of making the same old sweet and savory pongal on Sankranti you could try this and enjoy every morsel of it.
The only arduous task would be to grate the pumpkin and desiccate it. If you have a food processor that would make your task a lot easier! Make sure you squeeze and drain the water content out of it completely (although it would still have some water content in it).
Over to the recipe
|White pumpkin, grated and desiccated||500 gms( about 2 ½ cups)|
|Condensed milk+ Milk||1 tin+ 1 Cup|
|Eilichi powder||2 tsp|
|Yellow food colour/ saffron ( soaked in milk)||A generous pinch|
|Assorted nuts ( cashews, almonds and raisins)||½ cup|
1. In a wide bottomed pan add the grated pumpkin and stir it on medium flame until the water has evaporated. Add the milk and keep stirring until the raw smell goes and the colour of the pumpkin turns pale white ( an indication that it has reached a stage where it is cooked). Mix in the sugar.
2. Now add the condensed milk and yellow food colour / saffron strands. Add the ghee. In a separate kadai heat 2 tbsp of ghee and roast the cashews and almonds until golden brown and mix it with the halwa. sprinkle the eilichi powder and give it a mix again. Garnish it with nuts. Your dessert is all set 🙂
- Desiccating the water content is very important as it’ll spoil the taste of the halwa.
- Make sure you refrigerate to extend the shelf life.
- You can also add sweet khova to enhance the taste alongside condensed milk.
Creativity has no boundaries, nor is it confined to a particular frame of action/ mind/ thing. Why am I talking about it here? hee hee hee this is my creative endeavour in adding a few extra elements to this wonderful salad that I happened to taste at an equally wonderful restaurant over a happy reunion of my college friends 🙂
Yes!! You might wonder! chickpeas with peas? heh has she gone berserk to try incredulous combinations? 😛 hmph.. after all cooking is all about experiments and these stand testimony to the empirical results of my culinary journey 🙂 physics apart.. but this salad was one of the most yummiest salad I’ve had till date! minus the greens this makes for a filling meal all by itself.. be it for your lazy lunch or a deferred dinner.. you can toss this in less than 10 minutes provided you’ve all the ingredients at your disposal.
|Chickpeas, soaked and boiled||1 ½ cups|
|Frozen peas, thawed||½ cup|
|Sweet corn, thawed||½ cup|
|Onion, finely chopped||1|
|Tomato, finely chopped||1|
|Green bell pepper/ capsicum, finely chopped||1|
|Cucumber, finely chopped||1|
|Cilantro, finely chopped||2 tbsp|
|Lemon juice||1 tbsp|
|Thousand island dressing,
|Fresh cream||1 tbsp|
1. Mix all the ingredients one after the other and toss in the dressing. Serve chilled immediately.
- The dressing used here is optional esp cream, mayo and thousand island. It’s only to enhance taste, if you’re the diet fiend and the one who gobbles only the produce and beans you can minus the dressing. However the taste will not be the same, you might wanna add more of lemon juice or dabble around with a salad vinaigrette. chat masala enhances the flavor adding a tangy bite alongside the lemon juice 🙂
ಮುಂಜಾವಿನ ಚುಮು ಚುಮು ಚಳಿ ಇರಲಿ.. ಮಧ್ಯಾನದ ಉರಿ ಬಿಸಿಲಿರಲಿ .. ಮುಸ್ಸಂಜೆಯ ತಂಪಿರಲಿ .. ಕಷಾಯದ ಇಂಪು ಸದಾ ನಿಮ್ಮ ತನು ಮನವನ್ನು ನವಿರೆರಿಸುತ್ತೈರಲಿ 🙂 The much awaited Kashaya is finally here!! Well, the procedure is actually nothing but a cake walk! but it’s sure to comfort your throat, cough […]