Aloo Methi

This is another side dish I tried and got the recipe from Rak's Kitchen. I tried to follow the same recipe of hers except few changes I made to suit our taste. Here goes the recipe...

Ingredients:-

1. Potato - 2 cups (chopped into cubes)
2. Onion - 1
3. Methi Leaves - 1 cup (wash it & finely chopped)
4. Turmeric powder - 1/2 tsp
5. salt to taste
6. Curry powder - 1 tsp (acc to taste)
7. Oil - 2 tsp
8. Cumin seeds - 1/2 tsp
9. Mustard seeds - 1/2 tsp
10. Green onion - 2 tsp (chopped for garnishing)

Put the chopped potato in a microwave safe bowl, add required amount of water and microwave it till its 3/4th done. In the mean time, preheat oil in a pan, splutter mustard and cumin seeds, add chopped onion and saute for few minutes till it becomes transparent. Now add the washed/chopped methi leaves and saute till it is fully cooked. Add turmeric powder, curry powder and salt at this time. Add the 3/4th cooked potato pieces, sprinkle 1/4 cup (or required amount) of water and cook till potato turns golden brown. Garnish it with chopped green onion and serve it with roti/chapathi or with rice.

Reposting for WYF Tea time snack

I am sending these three entries to EC's Tea time snack event.

Channa Saag

Alright this is another dish my twins love to eat(lick literally) if its from Royal Taj. I have tried making this dish few times and nothing came closer to theirs and my daughters immediately leave a statement "Amma this spinach is not good as Royal Taj's spinach". But this time, it came out well and it was almost close to their recipe and my daughters couldn't find any difference. Here goes the recipe.

Ingredients:-

1. spinach - 1 box ( I used frozen box- can also use fresh Palak)
   
2. Garbanzo beans - 1/4 cup ( I used canned beans)
   
3. cumin powder - 1/2 tsp
   
4. Co0riander powder - 1/2 tsp
   
5. Red chillies powder - 1 tsp (acc to taste)
   
6. Onion - 1 (finely chopped)
   
7. ginger - a small piece (chopped finely)
   
8. Garlic - a small piece (finely chopped)
   
9. Salt to taste
   
10. Oil or Butter - 2 tsp
    
11. Cream - 1/4 cup **
    
12. Green Onion - 1 tsp (To garnish)
    
13. Cumin seeds - 1/2 tsp
    
14. Fennel seeds - 1/4 tsp
    
15. turmeric powder - 1/2 tsp
    

First thaw the frozen spinach and cook it in the microwave for 6 to 8 mts or until it is cooked. In the mean time, pre heat oil (or butter) in a pan, splutter cumin and fennel seeds. Add chopped ginger and garlic and saute until garlic turns pink. Now add chopped onion and saute until it becomes transparent and fully cooked. Now add the cooked spinach, add cumin powder, coriander powder, turmeric powder, red chillies powder and a cup of water and let it cook for couple of minutes. Mash the spinach with spatula nicely(or can even grind it). Now add the cooked garbanzo beans along with required amount of salt. Mix it together and let it boil. Add the heavy cream at this stage and adjust water according to the required consistency. Let everything mix together and cook until excess water is evaporated. Garnish it with green onion and enjoy it with chapathis/rotis or pooris.

** - Since I ran out of heavy cream, I just used 1% milk (which was a mistake). If you need creamy texture, please use heavy cream.

Dhall Soup

This dhall soup is something which me and my husband love it very much. There is a North Indian Restaurant (Royal Taj) near our house and we go there every weekend and order this soup. My husband always asks me to try this recipe at home but I am kinda scared cos my twins like to try this soup atleast few teaspoons in that restaurant. If I make a mistake in the recipe, then I am pretty sure, they will not taste it anymore:) Was just waiting for good time to try and as I said earlier, I like to explore new stuff when my husband is not around. I tried this soup three times during this week and came out with the exact one (which we taste in Royal Taj)only day before yesterday. (Of course I had to waste couple of cups of dhall which is not really good). Well here comes the recipe.

Ingredients:-

1. Channa dhall - 3/4 cup
2. Toor dhall - 1/4 cup
3. Moong dhall - a little less than 1/4 cup
4. Turmeric powder - 1/2 tsp
5. Salt to taste
6. Green chillies - 1
7. Red chilli powder - 1/2 tsp ( acc to taste)
8. Whole pepper - 1/2 tsp (acc to taste
9. Ginger - a small piece
10. Garlic - 1 clove (as per taste - I amnot a big fan of garlic)
11. Onion - 1 (if it is medium size or 3/4 if its big)
12. Tomato - 1
    
13. Sour cream - 1 dollop
14. Green onion - to Garnish
15. Green peas - 2 tsp ( I used frozen and using peas is optional)
    
16. Oil - 1 tsp
17. Cumin seeds - 1/2 tsp
18. Lemon Juice - 2 tsp (acc to taste
    

First Soak all the three dhalls in hot water for half an hour. After half an hour, pressure cook it along with turmeric powder. In the mean time, pre heat oil in a pan, splutter cumin seeds and fry whole pepper along with asafoetida powder. Add chopped ginger, garlic and green chillies and fry it till garlic becomes pink in color. Now add chopped onions to it. Saute for few minutes. Add chopped tomato along with required amount of red chillies powder and salt and mix everything well and let it cook till tomato becomes mushy. In the mean time, when the pressure is released, take the dhall out and beat it with a spatula nicely. Now add the cooked dhall to the ingredients and add required amount of water (3 to 4 cups depending upon the required consistency) and let it boil for 3 to 5 minutes. If it becomes too thick, then add one more cup of water. Stir it well and turn off the stove. Let it cool. Mix the lemon juice and grind it into a smooth paste. Again, if the consistency is so thick, can add water while grinding. I kinda liked the smooth soup. Now add the thawed & cooked (cook it in microwave for few minutes) green peas and enjoy it with a dollop of sour cream and a teaspoon of chopped green onions.


This dhall soup recipe goes to Susan's MLLA event, 18th edition is being hosted by Srivalli

simple potato curry

When my husband leaves out of town on a business trip, I prefer eating some kind of tiffin for dinner and this is the time, I can explore some new side dishes. This is something my MIL used to make when nothing is available in fridge. Some how it takes just 10 mts to finish this side dish. I made this day before yesterday for dinner. My girls said, its little bit spicy but for me it was good. (:P) Here goes the recipe. Given quantity may be enough for one person (adult) and two kids :)

Ingredients:-

1. Potato - 2 (thinly sliced)
   
2. Carrot - 3/4 (slice it accordingly)
3. Onion - 1/2 (slice it accordingly)
   
4. Turmeric powder - 1/2 tsp
5. Garam masala powder - 1/4 tsp (optional)
6. Salt to taste
7. Red chillies - 1/2 tsp (acc to taste)
8. cumin seeds - 1/2 tsp
9. Fennel seeds - 1/4 tsp (optional)
10. Coriander leaves - for garnishing
11. Oil - 1 1/2 tsp

Pre heat oil in a pan, splutter cumin and fennel seeds, add sliced onion and saute for few minutes. Add potato and Carrots to it, add turmeric, garam masala and red chillies powder along with salt and sprinkle a hand full of water. Mix everything and let it be there for few mts till all the veggies are cooked. Garnish it with coriander leaves. Enjoy it with roti or with rice.

Pumpkin Dry Curry

This curry is something I tried from Raks Kitchen. It is similar to mathan thoran we make in my mom's place except for the fact that we have to add onion in this recipe. Here goes the recipe.

Ingredients:-

1. Pumpkin - 1 1/2 cups (chopped into cubes)
   
2. turmeric powder - 1/2 tsp
   
3. Salt to taste
   
4. coconut - 1 1/2 tbsp
   
5. Red chillies - 3 (acc to taste)
   
6. Green chillies - 1 (acc to taste)
   
7. Cumin - 1 tsp
   
8. Pearl Onion - 5 or 6
   
9. Oil - 2 tsp
   
10. Mustard seeds - 1 tsp
    
11. Red chillies - 1
    
12. asafoetida powder - a pinch
    
13. Curry leaves - to garnish

Pre heat oil in a pan, splutter mustard seeds and fry red chillies and asafoetida powder and add the pumpkin and saute for few minutes. In the mean time, grind, red chillies, pearl onion, coconut and cumin into a fine paste. Now add the ground paste to the pumpkin, add salt, turmeric powder and sprinkle water little bit and cover the pan with a lid. Let it cook for few minutes. When everything is mixed with pumpkin and the pumpkin is fully cooked, turn off the stove. By this time, the water should be evaporated fully and it should have become a dry curry. Garnish it with curry leaves