Aloo Paratha | Punjabi Aloo Paratha Recipe

When I think of Paratha, the first and foremost that comes to my mind is Aloo ka Paratha (Stuffed Potato Paratha aka Alu Paratha). Among all the Paratha varieties, I like this classic Aloo Paratha the most .I don't like the thinly rolled, lean looking parathas which we get in south,in fact it doesn't give any satisfaction of eating a Paratha.I love the parathas when it is made in typical Punjabi style-where the Parathas are made plumpy and loaded with fresh and simple spices.However, I do not add more butter or ghee to the parathas as the Punjabi's do,but if you are not bothered about calories, you can go a bit easy on ghee/butter,it tastes really delicious.I was amazed to see how my Punjabi friend served the ghee roasted Aloo parathas with a tub of butter on the breakfast table.

The mixture of mashed potatoes makes the Aloo paratha extremely soft and the fresh spices and butter/ghee add an extra taste to it.I like to add coarsely crushed coriander seeds instead of coriander powder to the potato stuffing and also use larger quantities of ginger and green chillies in the recipe as I am fond of that masaledar taste.

Check out other Stuffed Parathas recipes:

• Palak Paneer Paratha 
• Gobi Paratha 
• Tofu Alu Paratha 
• Paneer Bhurji Paratha 
• Methi Aloo Paratha 
• Mooli Paratha 
• Palak Aloo Paratha

Aloo Paratha | Aloo ka Parantha Recipe:

Yields 6 parathas

Prep time:30 mins | Cooking time:30 mins | Total time:1 hour

Cuisine: North Indian | Category: Flat Bread(Paratha) – Main Course 

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

2 big Potatoes,boiled and peeled
1 medium Onion,finely chopped(optional)

2-3 Green chillies,finely chopped

1 tsp grated Ginger

2 tbsp chopped Coriander

1 tsp Amchur(dried mango) powder

1 tsp Coriander seeds,coarsely pounded

1 tsp roasted Cumin powder

Salt to taste

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Butter,to serve

Method:

to make dough:

• In a bowl add wheat flour and add required salt and 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Grate the boiled potatoes and put it in to the bowl.
• Add finely chopped green chillies,onion,grated ginger,chopped coriander and mix well.
• Add amchur powder, salt, coarsely ground coriander seeds and cumin powder and mix well and keep it ready.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and place the dough in your left hand palm.
• Dip your right hand fingers in the flour and try to make a cup shape(which can hold 3-4 tbsp filling) out of the dough by moving your fingers pressing with the thumb in the center.Take care that the edges should be slightly thinner and in the center it should be thick.

• Fill the cup with 3-4 tbsp filling and seal the two sides of the dough(it would look like Karanji now) and gently press the corners to get a big round ball out of it.See the pictures for better idea.

• If you stuff the filling in the dough in this way you will get evenly filled paratha and it also forms like pocket.If you find all the above process bit difficult,you can easily roll a 3" circle out of the dough and place the filling in the center and pleat the dough and seal it by gathering the dough around the edges.

• Slightly flatten the dough(stuffed with filling) with hands and dip it in the wheat flour and gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.If you apply pressure the stuffing would come out.
• Flip it on to a hot tawa and fry it until you see bubbles. 

• Turn it and apply oil/ghee and fry and then turn and apply oil/ghee on the other side.Roast until you get golden colored slightly crisp parathas.Mine got bit over roasted as I was doing multitasking at that time.
• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with a blob of butter and Aam ka Achar/Mirch ka Achaar or Mixed Vegetable Achar , curd/masala dahi and sliced onions.

Notes:

1. You can even do a combination of mashed boiled aloo and gobi or gobi and mooli(radish) in the recipe. 
2. Aloo can be replaced with grated paneer or grated and squeezed gobi or radish and follow the same recipe,it tastes nice too.
3. I like to add coarsely crushed coriander seeds instead of coriander powder to the potato stuffing and also use more quantity of ginger and green chillies in the recipe as I am fond of that taste.
4. You can also try adding coarsely crushed dry pomegranate seeds(anardana) for a different taste.

Technorati Tags: aloo paratha recipe, punjabi aloo paratha, how ot make alu paratha, potato stuffed paratha, stuffed paratha recipes, paratha stuffing ideas, easy paratha recipes, dhaba style stuffed parathas

 

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Creamy Avocado Pasta | Avocado Recipes

I rarely find good Avocados here in Mumbai and whenever I  get an opportunity to source them from Bangalore, I never miss that chance. Recently, I got hold of a few avocados which were sent by my mom from Bangalore.While I mostly use Avocados to prepare my favorite Butterfruit Milkshake or Guacamole, I reserved a few this time to experiment something new. Avocados have a natural buttery taste and makes the dish really rich and hence it worked beautifully even in this pasta recipe.I have combined the avocado with tomato to reduce the dominance of the buttery taste of avocado as TH is not very fond of it.You would not not miss cheese in the recipe as the sauce feels rich due to the avocado.The recipe is quite similar to any pesto recipe minus the nuts and cheese.

Check out other Pasta recipes in my blog, if you are interested:

• Basil Pesto with Spiral Pasta 
• Macaroni with Roasted Vegetables and Herbs in White Sauce
• Pasta Salad
• Spinach Pesto Penne Pasta
• Sundried Tomato Pesto Pasta 

Creamy Avocado Pasta Recipe:

(Serves 2)

Ingredients:

2 cups of Pasta(any shape would do,I used fettucine)

1 Onion,finely chopped(optional)

1-2 Garlic pods,finely chopped

1/2 tsp Red chili flakes

1/2 tsp Pepper corns

2 tbsp Olive oil 

Salt to taste

Avocado Sauce:

1 small Avocado or 1/2 big Avocado

1 large ripen Tomato

1-2 Garlic pods

1/2 tsp freshly ground Pepper

1 tbsp dried Basil or 1/4 cup fresh Basil leaves

2-3 tbsp Extra Virgin Olive Oil

Salt to taste

Method:

To Cook Pasta:

• Cook the pasta according to the instructions of your package or follow this procedure:
• Bring water to boil in a big pot (filled to its half) and add salt,1 tsp olive oil and pasta and cook over medium flame for 10-12 mins until al dente(cooked and tender to teeth).
• Drain and reserve 1/2 cup of water for later usage.you can even give a cold bath to the pasta by running it under fresh tap water which helps in keeping the pasta separate.

To prepare Avocado Sauce:

• Mark a cross on tomato and bring water to a boil and add the tomato to it and boil for 2 mins and remove the tomato.After it cools down,peel the skin and roughly chop it and keep it aside.
• In a mixer add scooped avocado, chopped tomato, basil leaves or dried basil, garlic pods, pepper, olive oil, ground pepper, salt and griund to a smooth paste.
• Now check for the taste and adjust the salt and pepper for the pesto.We will add salt and pepper even to the pasta,so keep that in mind and adjust the seasonings.

 To prepare Avocado Pasta:

• Heat olive oil in a wide bottomed pan and fry sliced garlic until slight brown and add thinly sliced onions and fry until they are pink and soft.
• Add cooked pasta and mix well until all the pasta is covered with the sauce and is warm.Now add red chili flakes,salt and pepper and mix well.
• Dish it out to the serving platter and serve with the generous portion of Avocado sauce.Drizzle extra Olive oil and some pepper and dried basil on top.As we are using Avocado in the recipe it is not advised to heat the sauce,just serve the sauteed pasta with the freshly made sauce.

Serve it immediately.I also served it with some sauteed bell peppers as I like the bite of vegetables in my pasta.

Notes:

1. To make sauteed peppers - heat 1 tbsp olive oil in a pan,add finely chopped 1 garlic pod and add 1/2 chopped onion and 1 cup chopped colored bell peppers and saute them for 2-3 mins.Season it with salt and pepper.You can even add some Italian herbs and red chili flakes if you want.
2. As we are using Avocado in the sauce it is not advised to heat the sauce,just serve the sauteed pasta with the freshly made sauce.
3. You can use any pasta variety for this like Penne,Fusili,Sphagetti etc.
4. Do not add more garlic pods as the flavor will dominate the avocado sauce.

Technorati Tags: creamy avocado pasta recipe, pasta recipes, avocado recipes pesto recipes, healthy pasta recipes, kid friendly pasta recipes, butter fruit recipes, pasta varieties, veg pasta dishes, pasta recipes with home made pesto, different pasta recipes, how to make pasta at home

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Aloo Broccoli Sabzi | Broccoli Recipes

On a daily basis, I prepare north Indian curries with various vegetables to pair with my phulkas or bhakris.I find it boring to eat the same combination of vegetables in the curries and hence end up trying it with new combinations or flavors.I have successfully adapted broccoli into my Indian cooking and have tried using broccoli in various curries,stir fries, parathas, tikki etc. I prepare Aloo Broccoli Sabzi in a way largely similar to how I prepare Aloo Gobi sabzi with few modifications and I must say it tastes delicious.

If you are interested, check out other Broccoli recipes which I adapted into my Indian cooking successfully - Broccoli Tikkis , Broccoli stir fry . Check out other Broccoli recipes here.

Aloo Broccoli Sabzi Recipe:

Serves 2

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: North Indian | Category: Side dish - Main Course

Ingredients:

2 medium Potatoes,boiled

1 small Broccoli,cut into florets

1 medium Onion,finely chopped

2 tsp  Ginger-Garlic paste

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Garam masala or 1 tsp Kitchen King masala

1/2 tsp Amchur powder

3/4 tsp Red chili powder

1/4 tsp Turmeric powder

1/2 tsp Cumin seeds

Salt to taste

1.5 tbsp Oil

Method:

• Peel the boiled potatoes and cut into big cubes.
• Par boil the broccoli florets in hot water for 3-4 mins until they are half cooked.
• Heat oil in a kadai/pan and crackle cumin seeds and add chopped onions and fry well until they turn slight pink in color.
• Add ginger-garlic paste and fry until the raw smell disappears.
• Now add cubed potatoes and par boiled broccoli florets and fry well for 7-8 mins until the potato cubes turn golden in color and also becomes slightly crisp.Prick a fork into broccoli florets to check whether they are done or not,if they are not done cover it cook for another 2-3 mins.
• Add all the masalas like red chili powder, coriander powder, cumin powder, garam masala(or kitchen king masala), turmeric powder, amchur powder and salt and mix well and cover it and cook for 2-3 mins.

Serve it hot with Rice / Rotis / Chapatis or Pulaos.

Notes:

1. You can even add tomato along with onions in the recipe.I like to prepare this dry and hence I do no prefer tomatoes in the recipe.
2. You can apply a layer of tomato ketchup on a roti and place this curry in the center lengthwise and wrap into a roll and give your kids.You can sprinkle some chaat masala on the curry if like when making the rolls.

Technorati Tags: aloo broccoli sabzi, broccoli recipes, potato and broccoli curry, broccoli stir fry, Indian broccoli recipes, side dish for rotis, north indian curries

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Bagara Rice | Hyderabadi Bagara Rice Recipe

Bagara Rice or Bagara Chawal or Bagara Annam is a simple Hyderabadi rice recipe which can be prepared in a jiffy with not much of extra work.'Bagar meaning tempering, is basically an easy peasy plain Biryani recipe without any vegetables and masala powders.Bagara rice is also a popular rice dish in weddings or functions in Hyderabad apart from the famous Vegetable Dum Biriyani.

This Bagara Rice pairs up beautifully with spicy curries like Bagara Baingan , Mirchi ka Salan , Kala Chana masala or any spicy gravy.It is ideal to prepare these kind of simple rice varieties when you are making elaborate menu during parties as it is quick to prepare and reduces the effort.

Check out other Hyderabadi specials in my blog:

• Bagara Baingan
• Mirchi ka Salan 
• Vegetable Dum Biriyani

Hyderabadi Bagara Rice Recipe:

Serves 2

Prep time:10 mins | Cooking time:30 mins | Total time:40 mins

Cuisine: Hyderabadi - Indian | Category: Rice | Pulav

Ingredients:

1 heaped cup Basmati Rice

1 big Onion, finely sliced

2 tsp Ginger-Garlic paste
12-15 Cashew nuts ,split into halves(optional)
8-10 Mint leaves(optional)

3/4" Cinnamon

3-4 Cloves

2-3 Green Cardamom

1-2 Bay leaves

1 tsp Shahjeera (black cumin seeds)

Salt to taste

1 tbsp Oil

1 tbsp Ghee

Method:

• Wash and soak basmati rice in water for 10 mins.Do not wash more than twice as it looses its fragrance.
• Heat oil and ghee in a thick kadai/pan(or cooker) and fry cashew nuts until they turn golden in color and remove them and keep aside.In the same oil add shahi jeera and let them crackle.
• Add cloves,green cardamom,cinnamon and bay leaves and fry them for a minute.Slighly open the cardamom pods before adding so that they do not splutter.
• Add  thinly sliced onions and fry until they become translucent and then add ginger-garlic paste and fry well.
• Add drained basmati rice and fry well for a couple of minutes until its dry,do this step carefully as the rice might get broken.
• Add 2 cups of water and let it come to a boil and add salt and mint leaves and cover it and let it simmer for 12-15 mins until done.If you are preparing it in cooker,pressure cook for 1 whistle and simmer it for 5-7 mins.
• When the pressure drops,gently fluff it up using a fork and add fried cashew  nuts and mix.
• Garnish with fried onions(optional) and cashew nuts.

Serve it hot with Bagara Baingan | Mirchi ka Salan | Kala Chana masala or any spicy gravy and raitha,papad.I served it with Kala Vatana Curry.

Notes:

1. Mint leaves are optional in the recipe.I usually add it if I have them otherwise I ignore adding them.
2. This is a mild spiced rice recipe which pairs well with any spicy curry.
3. You can add vegetables like carrots,peas,potatoes,beans,capsicum and make vegetable pulao following the same recipe.
4. The addition of ghee enhances the flavor of rice and pulaos,hence do not skip it.
5. You can add 1-2 green chillies,slit along with onions.However it is optional.

 

 

 

Technorati Tags: bagara rice,hyderabadi recipes, hyderabadi rice, kushka rice, biryani rice recipes,hyderabadi veg recipes, easy pulao recipes, simple rice varieties for gravies, bagara annam, combination with mirchi ka salan, bagara baingan combination

 

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Kala Vatana Usal | Black Peas Curry Recipe

I have been exposed to various Maharashtrian dishes as I stay in Mumbai hence I have adapted many Maharastrian recipes in my daily cooking. I think that Maharashtrian style cooking is very similar to that in Karnataka and it is just that its a bit more spicy. As we do not eat much spicy food or masalas in our regular diet, I reduce the quantum of masalas drastically in the recipes.

I have tasted Kala vatana which is Black Peas,only after shifting to Mumbai and DH who is a big fan of Kala chana loved this Kala vatana too and hence it became quite regular in our diet.Black peas is slightly harder than the regular peas and hence it takes more time to cook and also holds up its shape and gives a nice bite even after it is cooked.Ironically these black peas do not look black in color,they are slightly brownish with a green tint,I really wonder why they call this black peas(kala vatana).

Kala Vatana Usal is also called as Kala Vatana Amti or Kala Vatana Sambar in Maharasthra.Usually this Kala vatana gravy is paired with Malvani Vade or Kombdi Vade,which is again a Mahasthrian special.Kombdi Vade is basically a mixed flour puri with few spices and dals and is usually paired with non vegetarian curries, but for vegetarians this Kala Vatana Curry pairs up nicely with the Kombdi Vades.I will post those vades sometime later.

If you are interested look into these traditional Maharasthrian recipes in my blog.

• Sabudana Khichdi - Maharastrian style
• Bharli Vangi | Stuffed Eggplants 
• Masale Bhat | Tendli Bhat | Ivy Gourd Rice  
• Maharastrian Ghati Masala
• Sabudana Thalipeeth 

 

Kala Vatana Usal | Black Peas Curry Recipe:

Serves 2

Prep time:10 mins | Cooking time: 50 mins | Total time: 1 hr + soaking time

Cuisine: Maharashtra-Indian | Category: Side dish

Ingredients:

1 cup Kala Vatana(black peas)

2 medium Onions,1 sliced and 1 finely chopped

1 Tomato,chopped

1/2 cup grated fresh Coconut

3-4 Garlic pods

1/2" Ginger,chopped

1 tbsp Kala masala/Goda masala or 1/2 tsp Garam masala(see notes)

1/2 tsp Red chili powder

1 tsp Coriander powder

1/2 tsp Turmeric powder

1 tbsp Coriander leaves,to garnish

Salt to taste

2 tbsp Oil

Method:

• Clean and wash kala vatana(black peas) and soak them in water for 8-9 hrs or overnight.
• Rinse the peas again and pressure cook for 3-4 whistles and simmer for 10-12 mins.Black peas takes more time to cook compared to other peas,keep this in mind while cooking it.
• Heat 2 tsp oil and add sliced onion and ginger and garlic and fry for 2 mins until it turns slight brown in color.Add grated coconut to it and fry for a couple of minutes until the coconut turns slight red in color..Cool the  mixture and grind to a fine paste.
• Heat the remaining oil and add chopped onions and fry well until they turn pink in color.
• Add chopped tomatoes to it and fry well.Now add ground paste, coriander powder, turmeric powder and red chili powder and fry until the gravy leaves the oil in the sides.It takes around 5-6 mins as the masala is already cooked.
• Add boiled black peas and fry for a minute along with masala.Add enough water(roughly 2 cups) and salt and boil it for 10-12 mins over low- medium flame.You can adjust the consistency according to your requirements.I prefer to keep it thick for rotis/vades and slightly thin for rice.
• Add chopped coriander leaves at the end.

Serve it hot with roti/Malvani(Kombdi)Vade/puris or rice.I have served it with Bagara rice.

Notes:

1. You need to use Maharasthrian Kala masala for its authentic taste,but if you do not have it you can use Garam masala to it.Also apart from adding garam masala you also need to add 1 tsp fennel seeds,1 tbsp khus khus and 1-2 dagad phool(black stone flower) and 2 strings of mace while frying onion masala and grind along with it.
2. You can follow the same recipe for yellow peas or Kala chana(black chickpeas),matki(moth bean) sprouts or Moong(whole moong) sprouts.I love all the versions.
3. You can even sprout the black peas and use in the recipe instead of just soaked ones.
4. Black peas takes more time to cook compared to other peas,keep this in mind while cooking it.

Technorati Tags: kala vatana curry, kala vatana usal recipe, black peas curry, maharashtrian kala vatana sambar, maharasthrian usal recipes, side dish for bhakris, vatana usal

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How to make Roasted Cumin Powder | Homemade Jeera Powder

When it comes to basic spices and pastes used for cooking, I never purchase them. I usually prepare the basic spice powders like cumin powder, coriander powder, Garam masala etc and various south Indian masala powders at home. I have not still ventured into the preparation of various masalas like Pav bhaji masala, Chole masala, Kitchen king masala etc at home as I am a bit lazy in preparing them. But I will definitely try recreating the same masalas at home one day and would love to post them in my blog.

I always wonder why some one would buy these basic powders like cumin powder and coriander powder while the preparation of the same is very simple and easy and does not take much time. More over the freshness, fragrance of these home made powders is not at all comparable to the store bought powders. Roasted Cumin powder is a very important basic spice in Indian kitchen as it plays an important role in day to day curries and gravies and also plays a key role in Indian Chaats.

This is a simple recipe which I am posting for Beginners. It doesn't need much effort to prepare this Cumin powder at home and it will definitely enhance the taste of your food.

If you are interested check out the preparation of other spice powders at home:

• Bisibelebath Masala
• Garam Masala Powder - Punjabi Style
• Garlic Chili powder | Velluli Karam | Goddu Karam
• Kurala Podi/Multi purpose Curry Powder
• Maharastrian Ghati Masala
• Rasam Powder - Andhra style
• Sambar Powder - Andhra style
• Sambar powder- Karnataka style
• Vangibath Masala Powder 

Homemade Roasted Cumin powder:

Shelf life:1-2 months

Grinding time:2 mins | Roasting time:5 mins | Total time:7 mins + cooling time

Cuisine: Indian | Category: Spices - Kitchen Basics

Ingredients:

1/2 cup Cumin seeds(Jeera)

Method:

• Clean the cumin seeds and dry roast in a pan over medium flame until you get a nice aroma and they start turning nice brown in color by stirring it occasionally. Take care that you do not turn them black otherwise it will give bitter taste to powder. They will also start popping once they turn the brown color. Switch off and let it cool.
• Grind it into a powder in mixer or spice grinder. I do not grind it to a very fine powder, I keep it slightly coarse as it adds a nice taste to chaats or any other curries. If you want you can grind it to a fine powder or keep few bits of cumin seeds here and there.
• Allow the powder to cool for sometime and store it an air tight glass container.

Use it in Chaats, Gravies and Curries as mentioned in the recipe.

Notes:

• Use a clean and dry spoon always or keep a spoon in the container itself.
• Do not turn the cumin seeds black otherwise it will give bitter taste to powder.
• I always prepare in small quantities so that the freshness of the spice would not be lost.
• This much quantity would easily be sufficient for a month for me. But it depends on the family size and usage as well.

Technorati Tags: roasted cumin poder, jeera powder, how to make jeera powder, kitchen basics, Indian kichen essentials

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Cucumber Sandwich | Easy Sandwich Recipes

Sandwiches are one of the easiest breakfast options.At our place, I prefer the grilled sandwich varieties whereas TH prefers fresh sandwich and hence most of the time I end up preparing a fresh Vegetable sandwich and pack it for him and grill the same for me. I prefer making fresh sandwiches for parties as they can be cut into ribbon size or bit sized sandwiches which are great to serve as finger food.They are not only easy to prepare but also looks inviting too.

Coming to today's post,Cucumber sandwich recipe is very simple and even a kid can prepare it.I make it in two ways- sometimes using cream cheese and sometimes using hung curd and I love both the versions.As the hung curd version is more healthy I prefer to use it more often and I also reduce the butter content for a regular sandwich. When I prepare for parties or pack for lunch box I give a good coat of butter though otherwise the sandwich becomes soggy. 

Check out Mumbai style Vegetable sandwich recipe here.

Cucumber Sandwich Recipe:

Serves 2

Prep time:10 mins | Cooking time:nil | Total time:10 mins

Cuisine: International | Category: Breakfast/Appetizers

Ingredients:

6 Bread slices

1 large Cucumber

1/2 cup Hung Curd or Sour cream

1/3 cup Mint leaves,finely chopped

1/2 tsp Pepper Powder 

1/2 tsp Chili flakes (optional)

Butter,softened

Salt to taste

Method:

• To prepare hung curd you can hand thick yogurt in a muslin cloth for 3-4 hrs.Add 1/2 tsp lemon juice to it and beat lightly.
• Mix the hung curd (or sour cream) with salt, pepper powder, chili flakes and chopped mint leaves and keep it ready.
• Peel the cucumber and slice them thinly in a slicer either horizontally to get thin discs or vertical to get thin strips.Alternatively if you have good knife skills slice them thinly.
• Apply butter generously to one side of bread and repeat for all the bread slices.
• Now apply a coat of sour cream mixture liberally on the butter ladened bread slices.

• Arrange the sliced cucumber pieces evenly on one slice and cover it with another bread slice.Repeat the same to prepare other 2 sandwiches.
• Press the sandwich slightly with your hands and cut the edges of the sandwich using a serrated knife.
• Cut into halves or strips or bite sized pieces.

Serve it with the remaining sour cream/tomato ketchup.

Notes:

1. You can use Cream cheese instead of sour cream or hung curd in the recipe.
2. Mixed dried herbs can be used instead of mint leaves in the recipe.
3. If you like cheese,line a cheese slice on cucumbers while making the sandwich.

Technorati Tags: cucumber sandwich recipe, cucumber cream cheese sandwich, sandwich recipes, cucumber sour cream sandwich, easy sandwich recipes, sandwich recieps for parties, bite size sandwich recipes, breakfast sandwich recipes, no cook sandwich recipes 

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Mukkala Pulusu | Kadambam Pulusu | Dappalam

'Mukkalu' in Telugu literally means 'Pieces' and 'Pulusu' means 'Stew'. In Mukkala Pulusu, we use various vegetables which are chopped into big chunks, cooked in tamarind extract and spiced up slightly.It is usually paired with Mudda pappu(mashed plain toor dal) and papds/fryums which is the ideal combination.While a few add some rice flour mixed in water to thicken this pulusu, I usually prefer to add some toor dal as it not only thickens the pulusu, it also adds to the taste.

Usually Pulusu would be prepared with a combination of leftover vegetables but I usually buy various vegetables in small quantities to prepare this pulusu.I love this dish very much and hence I prepare it more often than I prepare sambar.

Though the ingredients that we add in Pulusu and sambar are similar,the taste of pulusu is totally different from Sambar.We add less quantity of toor dal and more vegetables in pulusu unlike Sambar where we add more quantity of toor dal and less vegetables. Pulusu is very tangy,spicy and slightly sweet compared to sambar.

Mukkala Pulusu | Andhra Style Mixed Vegetable Stew Recipe:

(Serves 3-4)

Ingredients:

1/4 cup Toor dal

1 very big lemon sized Tamarind

2 tbsp grated Jaggery

1 1/2 tbsp Sambar powder or 1 tsp Red chili powder

5-6 Curry leaves

1/4 tsp Turmeric powder

Salt to taste

Vegetables:

1 Drumstick,cut into 1 1/2" pieces

7-8 Pumpkin pieces of 1" cubes

7-8 Bottle gourd pieces of 1" cubes

1 Carrot,cut into big chunks

1 small Sweet Potato,cut into big chunks

5-6 French Beans,cut into 1 1/2" pieces

1 Onion,cut into 8 quarters

1 Tomato,cut into 8 quarters

2 light colored Green chillies,slit

(other optional vegetables - potatoes,brinjal,ladies finger,raw papaya,winter melon)

to temper:

1 tbsp Oil

1 tsp Mustard seeds

2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Pressure cook toor dal for 3 whistles until done.Mash the toor dal nicely and keep it aside.
• Soak tamarind in water for 10-15 mins and remove tamarind pulp and keep it aside.Add 1 cup of water to it.
• Add chopped vegetables(chop the vegetables in big chunks),slit green chillies,onions,tomatoes,few curry leaves to the tamarind pulp and add salt and turmeric powder and pressure cook for one whistle.
• After the pressure drops down add cooked dal to the boiled vegetables and add grated jaggery,salt and sambar powder(or red chili powder) and cook for few more minutes until you get the required consistency..The consistency should neither be very thick nor very thin.
• Meanwhile heat oil in a small tadka pan and crackle mustard seeds,red chillies,curry leaves and asafoetida and fry well and add this to the boiling Pulusu(stew).

Serve it hot with rice and papad/Curd chili/fryums.You can serve it with cooked and mashed toor dal(mudda pappu).

Notes:

1. I usually add vegetables like drumsticks,pumpkin,bottlegourd,beans,carrot,sweet potato which I strongly recommend to use them as they impart a nice flavor to the stew.But you can add other vegetables like brinjal,ladies finger,winter melon,potatoes too in the recipe.If you are using ladies finger I would suggest to saute them in oil before you boil it with other vegetables.
2. Few do not add toor dal in the recipe,in that case you can thicken then pulusu/stew with a tbsp of rice flour(which is mixed in water) and boil it along with pulusu until you get desired consistency.But I always prefer to add the dal to thicken instead of rice flour mixture.It is your wish,but do not add more amount of toor dal as it will change the taste of it.
3. We use more amount of tamarind pulp in the recipe,so adjust the jaggery and salt according to your taste buds.
4. You can add red chili powder or sambar powder or a mix of both in the recipe.
5. Always cut vegetables into big chunks for this pulusu.

 

Technorati Tags: mukkala pulusu, dappalam recipe, mixed vegetable stew, andhra dappalam, kadambam pulusu, south indian recipes, andhra style pulusu, mixed vegetable pulusu

 

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Batata Poha | Kanda Batata Poha Recipe | Poha Recipes

'Batata Poha' or 'Potato Poha' is a typical Mahasthrian breakfast variety which is very popular along with 'Kanda Poha',which means 'Onion Poha'.'Batata' in Marathi means 'Potato' where as 'Kanda' means 'Onion', which I got to know only after coming to Mumbai. Maharasthrians have profound love for Potatoes,which is used as the main ingredients for many recipes like Batata vada, Sabudana Khichdi, Batata poha and also as a base for many cutlets and fillings. If you are preparing this for festivals like Janmashtami, you can avoid onion in the recipe.

Poha is a very common breakfast at my place, we prepare various varieties of Poha in our house like Lemon Poha,Coconut Poha,Tamarind Poha,Coriander Poha.'Kanda Poha' is very similar to the south Indian variety of 'Lemon Poha' with minor variations in the tempering part. I got introduced to 'Batata Poha' only after coming to Mumbai and has become our favorite on weekends. As it has both potatoes(batata) and onions(kanda) it is called 'Kanda Batata Poha'.I usually prefer to prepare poha when I want to prepare something quick or have not planned my breakfast ahead. Yes, I plan my breakfast ahead as it is the most important meal of the day.You can check lots of options for Breakfast varieties in my blog here.

Check out various Poha varieties in my blog here.

• Atukula Upma/Lemon Poha
• Coconut Poha/Kobbari Atukulu
• Gojju Avalakki/Pulusu Atukulu 
• Kothimeera Atukulu/Dhaniya Poha

Batata Poha | Aloo(Potato) Poha Recipe:
Serves 2
Prep time:10 mins+soaking time | Cooking time:15 mins | Total time: 25 mins
Cuisine: Indian | Category : Breakfast/Snacks

Ingredients:

2 cups Poha(flattened Rice/atukulu)

2 Potatoes,diced or sliced thin

1 large Onion,thinly sliced

2-3 tbsp Peanuts,roasted and skinned

5-6 Green Chillies,slit

1 tsp Cumin seeds

1/2 tsp Mustard seeds

1/4 tsp Turmeric powder

8-10 Curry leaves

2 tbsp chopped Coriander

juice of 1 small Lemon

1 tsp Sugar(optional,see notes)

2 tbsp oil

Salt to taste

Method:

• Wash and soak poha in enough water(just add up to the level of poha) for 8-10 mins.As I have a slight medium thick variety it did not take much time.If you are using thick variety soak it with little more water and also for long time,say 15-20 mins.
• Pressure cook potatoes and peel the skin and dice it into pieces.If you want you can avoid this step and add thinly sliced potatoes in the tempering directly,but it takes bit longer to cook.You can prepare either ways.
• Heat oil and crackle mustard seeds and cumin seeds.
• Add cut green chillies,curry leaves and fry for a minute,add sliced onions and fry until they are crisp and pink.
• Add boiled and diced potatoes and fry well.If you are using raw potatoes,add finely chopped potatoes along with onions and cover it cook until they are done,it takes bit longer time.
• Add turmeric powder,salt and poha and give a good stir until everything is mixed properly.
• Add roasted and skinned groundnuts,lemon juice,chopped coriander and sugar(if using) just before removing from stove and mix well.

Serve it hot with chips/sev/chiwda/sliced cucumber and lemon wedges.

Notes:

1. If thick variety of poha is used you need to soak in more water for 20 mins and drain off excess water before using in the recipe.
2. You can add potatoes either directly in the tempering and cook along with onions,it is a bit longer process or you can use boiled and chopped potatoes in tempering which is a quick process.If you are using them in tempering,chop them fine as they will cook faster.I like the bite of soft potato cubes in poha,hence I boil it ahead and use it.If you want crunchy potatoes you can fry them until crisp separately and add to poha at the end.
3. If you want you can even add green peas along with potatoes in the recipe.I suggest if you add peas avoid peanuts in the recipe,use either one of them.
4. You can avoid potatoes and prepare poha just with onions,which is called Kanda Poha(Onion Poha).
5. You can even avoid onions in the recipe and make only with potatoes.
6. The addition of sugar is entirely optional,it adds a typical Maharasthrian touch to poha.

Technorati Tags: batata poha recipe, kanda batata recipe, poha recipes for janmashtami, poha recipe, maharasthrian breakfast recipes, breakfast poha recipes, atukula recipes for krishna jayanti, aloo poha

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