Achari Aloo Ki Sabzi

Achari Aloo Ki Sabzi

A mouth watering yum  Sabzi. Very aromatic. The flavours mix well and an ace combination with the puff puri. Top notch in taste. A very easy Sabzi that can be made for breakfast  Just like that. This sabzi also goes well with jeera rice, hot phulkas,toasted bread and with bhaturas too.

Ingredients

Boiled , peeled and slightly mashed potatoes – 4

Finely chopped tomato – 1

North Indian style Mango Pickle gravy ( Aam ke Achaar Ka Masala ) ( North Indian style Maangai Urugai  Viludhu ) – 1 and 1/2 teaspoons

Thick curds – 1 tablespoon

Salt to taste

Sugar – 1 teaspoon

Water – 1 cup

Grind to a paste

Chopped  tomato – 1

Chopped green chilli – 1

Chopped green coriander leaves – 1 tablespoon

Peeled and chopped ginger – 1 teaspoon

( Blend all the above mentioned ingredients to a fine paste)

To Season

Oil – 2 tablespoons

Ghee  – 2 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

Asafoetida powder – 2 pinches

Turmeric powder – 1 pinch

To Garnish 

Finely chopped green coriander leaves – little

Method

Heat a big pan. Season. Add the chopped tomato. Sauté on medium flame till it becomes mushy. Add the ground paste. Cover and cook on sim flame till the raw smell goes. Take off the cover. Add the salt, sugar, mango achaar gravy and the thick curds. Sauté on sim flame for 5 minutes. Add 1 cup of water. When the water boils,add the slightly mashed potatoes. Mix gently. Cook on medium flame for 5 minutes. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not over mash the potatoes.

2) To add extra colour, add little boiled green peas while garnishing.

3) While pressure cooking dhal cook a few potatoes. Cool the potatoes and do not peel them. Store in stainless steel container. Keep it immediately in the normal fridge compartment. Stays good for 4 to 5 days. Peel and use whenever you want to.

 

 

 

 

 

 

 

 

Puff Puri with Achari Aloo Ki Sabzi

Puff Puri 

Wow, the names are so so exciting. Puff Puri with Achari Aloo Ki Sabzi. The first time I tasted this was in Chandni Chowk in Delhi. I still remember the taste and the aroma. The puri was crisp and soft the Sabzi tangy. Truely a winning combination. Please try the 2 recipes and kindly post your valuable feedback.

Ingredients

Whole wheat flour – 1 cup

Chiroti rava ( fine rava ) – 2 tablespoons( white rava )

Melted ghee – 1 and 1/2 teaspoons

Salt to taste

Water – required amount to make the puri dough

Oil – required amount to deep fry the puri

Method

Take a big flat plate. Add in the wheat flour, rava, salt and melted ghee. Mix well. Sprinkle water and knead well. Make a firm dough with water. Cover and rest the dough for 30 minutes.

Divide the dough into small balls. Roll out into small puris. Heat oil in a Kadai ( pan ), deep fry the puri. Fry to  a golden colour on both sides. Remove the puri with a perforated frying spoon. Drain on kitchen napkins. Fry the other puri’s in the similar manner. Serve hot.

Chef’s Tips

1) If you want a reallycrunchy,crispy puri, add 1/4 cup chiroti rava with 1 cup of whole wheat flour.

2) If you do not have chiroti rava at home, do not worry. Take normal rava, put it in the blender jar and pulse it in the whipper button twice. You will get a fine rava.

 

Mambazha ( Ripe Mango) Sambar

Mambazha (Ripe Mango) Sambar

Ripe Mango is a very versatile fruit. Can be used in various recipes. I am very pleased to share this recipe with you all. Choose small ripe mangoes of the same size. A very flavourful sambar. Best served with plain rice, ghee and a potato fry or with Wheat rava upma, Ven pongal, Crisp dosa, Rava dosa, Arisi ( rice ) upma and curd rice. Do try and enjoy. Please post your feed back.

Ingredients

Boiled Toovar dhal- 1/2 cup

Small mangoes – 6 ( choose mangoes of the same size, wash and cut both the sides, use all the 3 portions including the seed )

Sambar powder – 1 teaspoon

Slit green chillies – 2

Tamarind paste – 1/2 teaspoon

Salt to taste

Grated jaggery – 1 tablespoon

Water – 1 cup

Roast in oil and grind to a fine paste

Oil- 1 tablespoon

Coriander seeds – 1 and 1/2 tablespoon

Raw rice – 1 teaspoon

Channa dhal  – 1 teaspoon

Urad dhal – 1 teaspoon

White sesame seeds – 1/2 teaspoon

Jeera ( cumin seeds ) – 1/4 teaspoon

Red chillies – 5 ( I have used Kashmiri red chillies )

Grated coconut – 2 tablespoons

Curry leaves – 4

Heat a pan. Keep on sim flame. Add oil. Add in all the above mentioned ingredients. Roast to a golden colour. Switch off the stove. Transfer the fried contents to a plate. Cool. Blend to a fine paste with little water.

To Season

Gingelly oil ( sesame oil ) – 2 tablespoons

Ghee – 1 tablespoon

Mustard seeds – 1 teaspoon

Torn red chilli – 1

Asafoetida powder – 1/2 teaspoon

Finely chopped curry leaves – little

To Garnish 

Finely chopped green coriander leaves – little

Mambazha Sambar served with Wheat rava upma

Method

Heat a pan. Pour 1 cup of water. When the water boils add the chopped mangoes. Boil on high flame for 5 minutes. Add the tamarind paste, sambar powder, slit green chillies, salt to taste and the grated jaggery. Cook on sim flame for 5 minutes. Add the boiled dhal and the ground paste. Simmerfor 5 minutes. By now the sambar would have thickened. Switch off the stove. Season and garnish. Mix well and serve hot.

Chef’s Tips

1) Do not boil the sambar for a long time. The taste will change.

 

 

 

 

 

Paal Nungu

Paal Nungu

Paal is milk and Nungu is the fruit of the Palmyra Tree also called the ice apple. Nungu has lots and lots of health benefits. Nungu is rich in vitamins, iron, calcium and is a natural coolant for the body in the summer season.The Nungu fruit has the similar texture like the litchi fruit, and the taste is similar to the tender coconut. I learnt this recipe from my very good friend Maheshwari Gunasekar. Thanks Mahesh for sharing this recipe. A very easy recipe .

Ingredients

Milk – 1 litre

Cleaned, peeled and chopped nungu fruit – 1 cup

Sugar – 1/4 cup

Method

Heat a thick bottomed big pan. Add the milk. Boil the milk. Once the milk starts to boil, sim the flame. When the milk is reduced to half, switch off the stove. Transfer the reduced milk to a big bowl. Cool well. Pour the milk in a jar. Chill it in the normal fridge compartment. Put the chopped nungu pieces in an airtight container. Chill it in the fridge in the normal fridge compartment. Chill both the milk and the chopped  nungu for 5 to 6 hours. Take out the milk and the chopped nungu and mix it well in a big dish.  Pour into glass jars and serve .

Chef’s Tips

1) Boil the milk on sim flame only. It should not discolour.

2) Serve the Paal Nungu in a glass jar or a glass tumbler with a spoon.

3) Enjoy the Paal Nungu with a spoon. TASTES YUMMY. 

Keerai (Greens) Maanga (Raw Mango) Kuzhambu

Keerai Maanga Kuzhambu 

A dish loaded with benefits, high in nutrition. Greens ( I have used Delhi Palak )  is full of iron, minerals, vitamins and raw mangoes are high in Vitamin-C and raw mangoes help clean the intestines from bacterial infections. We have been enjoying this kuzhambu from childhood. My mother’s special recipe. Goes well with rava pongal, crispy dosas, upma, curd rice and plain rice with raw banana fry and appalam( pappad ). This kuzhambu has a nice aroma. Please try and post your valuable feedback.

Ingredients

Cleaned, washed and chopped greens – 4 cups

Raw mangoes ( do not peel them ) – chopped to slices – 2 mangoes

Slit green chillies -3

Tamarind paste – 1/2 teaspoon

Rice flour – 1 and 1/2 teaspoons

Salt to taste

Grated jaggery – little

Dry roasted and finely powdered Methi seeds powder – 1/2 teaspoon

Water – 2 and 1/2 cups

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Broken red chilli – 2

Asafoetida powder – 1/2 teaspoon

Jeera ( cumin seeds ) – 1/2 teaspoon

Keerai Maanga Kuzhambu served with Rava Pongal 

Method

Heat a pan. Add water. When the water starts to boil, add the sliced mango pieces. Cook on medium flame. When the mangoes are 3/4 cooked add the chopped greens, slit green chillies and the tamarind paste. Cook on medium flame for 5 minutes. Add salt to taste and the  grated jaggery and the methi powder. Mix well. Cook on sim flame for 3 minutes. Add the rice flour mixed with little water. Simmer for 3 minutes. By now, the Kuzhambu would have thickened.  Switch off the stove. Season. Mix gently. Serve hot.

Chef’s Tips

1) Can use mulai keerai ( amaranth ), tastes good.

2) Mix the Kuzhambu gently, do not break the mango pieces.

3) The Kuzhambu tastes good if it is thick.

4) This Kuzhambu goes well with hot phulkas and thick curds too.

 

 

 

 

 

 

Perugu Pindi ( Curd Upma)

Perugu Pindi 

So, So, Soft, Perugu Pindi or Curd Upma is a Vysial Special dish. We make this upma for breakfast. I learnt this recipe from my very close friend Bhanu Pinni when I lived in Trichy. Thanks Bhanu Pinni for sharing this recipe. This Upma goes well with any chutney or Venthiya Kuzhambu and thick chilled curds .

Ingredients

Raw rice – 1 and 1/2 cups ( wash and soak in sufficient water overnight )

Channa dhal – 2 tablespoons ( wash and soak in  water for 2 hours. Do not soak the Channa dhal with the rice, soak it separately )

Chopped green chillies – 2

Freshly grated coconut – 1/2 cup

Salt to taste

Thick curds – 1 cup

Water – 1 and 1/2 cups

To Season

Oil – 3 tablespoons

Coconut oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little

Perugu Pindi served with Vendakai (ladies finger ) Venthiya Kuzhambu 

Method

Drain the rice. Take a big blender jar. Add the soaked and drained rice, grated coconut, chopped green chillies, salt to taste and curds. Blend to a little coarse paste. Heat a non stick pan. Keep the flame on medium. Season. Add the ground paste. Add the drained Channa dhal. Mix well. Add 1 and 1/2 cups of water. Mix well. Cover the pan and keep on sim flame. Leave it for 25 to 30 minutes on sim flame till the Upma is cooked.Stir in between gently.  The Upma will crumble and become like sand when cooked.  Switch off the stove.  Garnish. Mix gently. Serve hot.

Chef’s Tips

1) Always cook this Upma on simflame, it will not discolour.

2) Do not add more than 2  greenchillies if you want a white coloured upma. If you add more green chillies the Upma will turn to a light green colour.

3)Do not  soak the Channa dhal overnight, it smells.

 

 

 

Lahori Paneer

Lahori Paneer

This dish is my family favourite. Very subtle yet a very tasty recipe.  I tasted this dish in a dhabba in Chandni Chowk in Delhi. I profusely thank the owner of the dhabba Rajinder Brar for giving me the recipes. I am immensely happy to share this recipe with all of you. A super duper hit combination.

Goes well with  naan, phulkas, roti, puri and jeera rice.

Ingredients

Cubed Paneer – 2 cups

Garam Masala Powder- 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

White pepper powder – 1/4 teaspoon

Boiled and cooled milk – 3/4 cup

To Grind to a paste

Blanched and peeled almonds – 5 ( chopped )

Cashew nuts ( chopped ) – 5

Chopped onions – 2

Chopped garlic – 3 flakes

Chopped green chilli – 1

Chopped ginger – little

Corn flour – 2 teaspoons

Hung thick curds- 1 tablespoon full

( Grind all the above mentioned ingredients in a blender to a fine paste )

To Season

ghee – 2 tablespoons

Oil – 2 tablespoons

Shah jeera  –  2 pinches

To Garnish

Saffron – 1 pinch ( mix in little hot milk )

Crushed kasoori methi – little

 

 

Method

Heat a pan. Season. First fry the paste in sim flame till the raw smell goes. Add the salt to taste, sugar, garam masala powder. Cover and cook on sim flame for 3 minutes. Add the drained Paneer pieces and sauté gently.   Add the white pepper powder. Mix gently.  Add the boiled and cooled 3/4 cup of milk. Simmer for 5 minutes. By now the gravy would have thickened. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Can also add a little boiled green peas to the gravy.

2) Lahori Paneer goes well with crispy toasted bread too.

3) Supposing the gravy becomes a little thick, dilute it with boiled cooled milk. Do not add water, the taste will change.

 

 

 

Heeng Methi Paranthas with Lahori Paneer

Heeng Methi Paranthas

Heeng Methi Paranthas served with Lahori Paneer, Jeera Rice and Sweet Lemon Pickle

Heeng is Asafoetida and Methi is Kasuri Methi. Wow what a combination, what a flavour. The first time I tasted this dish,  was in Chandni Chowk in Delhi. It was a Punjabi Dhabba, the food was served piping hot. I loved this combination. I took the recipe from Rajinder Brar, the owner of the dhabba. I am so happy to share this recipe.  A very unique tasting combination.  Do try and enjoy.

Ingredients

Whole wheat flour – 2 cups

Hot ghee – 2 tablespoons

Heeng ( asafoetida powder ) – 1/2 teaspoon

Jeera ( cumin )powder – 1 teaspoon

Crushed kasuri methi leaves – 1 tablespoon

Ajwain ( omum) seeds – 1/2 teaspoon

Salt to taste

Butter milk – 1/2 cup

Water – required amount to knead the dough

To Drizzle around the paranthas – required amount of oil 

Method

Take a big flat plate. Add the wheat flour, hot ghee, salt to taste, heeng powder, crushed kasuri methi powder, jeera powder and the ajwain seeds. Mix well. Pour the butter milk and mix well. Sprinkle water and knead well to make a soft dough. Cover the dough and rest it for30 minutes. Make paranthas and cook on a tava. Drizzle oil all around and cook on both sides to a golden colour. Serve hot with a pickle and Lahori Paneer. Tastes ultimate.

Chef’s Tips

1) Add only the leaves of kasuri methi ( crush well and add ). Do not add the stalks of kasuri methi.

2) Do not over roast the paranthas, it will not be soft.

3) The paranthas can be a little thick.

 

Madhwa Sampradaya Mavinkai Chitranna Gojju

Madhwa Sampradaya Mavinkai Chitranna Gojju

Kudos, a big hug and Special Thanks to my very good friend Vimala Vijayendran for sharing this recipe . Ultimate in taste and very, very flavourful, Aromatic Gojju, goes well with plain rice, hot, hot phulkas, dosa and curd rice. Please do try this recipe. Mavinkai is mango, Chitranna is mixed rice and Gojju is a thick sauce mixed with plain, hot rice.  I made this Gojju today and relished every bit of it. So  simple  and easy to make. Mix this Gojju with plain hot rice and enjoy the Chitranna with Chips, a nice raitha and a big bowl of cut mixed fruits.

Ingredients

Grind together 

Raw mango – 2 ( Do not peel. Cut the mangoes  to small pieces )

Bydagi red chilli – 6 ( I have used Kashmiri red chillies )

Grind the above mentioned ingredients to a  nice paste with little water. Keep it aside.

Other ingredients

Salt to taste

Grated jaggery – 2 tablespoons

Turmeric powder -2 pinches

To season

Gingelly ( sesame ) oil – 1/4 cup

Mustard seeds – 1 teaspoon

Channa Dhal – 1 teaspoon

Urad dhal  – 1 teaspoon

Halved peanuts – 1  teaspoom

Asafoetida powder – 1/2 teaspoon

Chopped curry leaves – little

Method

Heat a pan. Season. When the dhal and the peanuts turn golden, add the blended paste with little water, salt to taste, turmeric powder and the grated jaggery. Cover and cook on sim flame for 5 minutes. When the Gojju starts to leave the sides of the pan, switch off the stove. Mix well. Cool. Store in a nice air tight bottle.

Chef’s Tips

1) Keeps good in the fridge for 4 or5 days. Store it in the normal fridge compartment.

 

 

 

 

 

Hannu Pachadi ( Fruits Pachadi)

Hannu ( Fruits ) Pachadi

A very great combo. I tried this Pachadi for lunch along with the Kadhambam. Came out well. Was so comforting. Do try and enjoy.

Ingredients

Peeled and finelychopped ripe mangoes – 2 cups

Peeled and finely chopped bananas – 1 cup

Whisked thick curds – 4 cups

Salt to taste

Sugar – 6 teaspoons

Grind to a coarse paste

Grated fresh coconut – 1/4 cup

Finely chopped cashewnuts – 1 tablespoon

Chopped green chilli – 1/2 of a chilli

Jeera – 1/2 teaspoon

( Blend all the above mentioned ingredients to a coarse paste without water )

To Season

Ghee – 1 tablespoon

Jeera – 1 teaspoon

To Garnish 

Pomegranate arils ( pomegranate seeds ) – little

Method

Take a big bowl. Add the chopped mangoes and the bananas. Add the salt to taste and the sugar. Toss well. Add the coarsely ground paste. Mix well. Add the whisked curds. Mix well.Season. Garnish and serve chilled. Tastes yum.

Chef’s Tips

1) Can also add little finely chopped green coriander leaves as a garnish to the pachadi.

2) The pachadi has to be thick. Tastes super.

 

 

 

 

Hearty Homely Healthy