Aloo Matar with Almond Gravy BM#67

One day i was in such a hurry that i had to do a quick fix dinner. Hence came up with this idea of making Aloo Matar and turned out really tasty. I served the first day with rice for quick fix.
But with the left overs the next day we had it with Roti's. I should tell you that it tasted 'Delicious!!!'
I got a approval from my son for the red gravy too.

This week i am participating in Blogging Marathon and the topic i picked is 'Go nuts'.
I thought it would fit this and hence posting it today.

Here goes the recipe..

Ingredients

2 Chopped tomatoes
1 Chopped Onion
2 Cardomom Pieces
2 Cloves
1/2 inch Giner
1 Green Chilly
2 Potatoes
1/2 cup Green peas
10-12 Almonds

Masalas
1 tea spoon Turmeric powder
1 tea spoon Chilli Powder
1 tea spoon Coriander powder
1 tea spoon Cumin powder
1 tea spoon Aamchur powder
Salt to taste

2 tea spoon Ghee

Method

In a pressure cooker add Ghee,Onions,Tomatoes, Cardomom and cloves and pressure cook upto one whistle.
Once the pressure releases add the mixture to a Mixer and puree to a smooth paste along with all the masalas (powders) as mentioned above. Add the Almonds and grind along with the puree.
Once pureed add it back to the pressure cooker, Add the cut raw potatoes and peas to the pressure cooker along with the puree. Add salt.
Add some water and close the lid and again pressure cook until one whistle. Let the pressure release and stir well and serve hot.


Notes:
Using Almonds there was no flavor change. It tastes the same and it thickens the gravy too.
Instead of Almonds you can add Cashew or Walnut too.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67

North Indian

3

Peas Rice |Indian Food Palooza

Peas rice is one of the simple and quick rice to make and can be served along with some semi spicy side dish. I made Aloo-Gobhi along with this for our dinner today. I used less spice since i feed my son as well. If you want more spice, you can adjust the spice level accordingly.
                    
Ingredients
1 Cup Basmati Rice (If you don't have, use any plain white/brown rice)
1 Cup Green peas
2 Cloves
2 Cardamom
2 Bay leaves
2 tea spoon Jeera (Cumin seeds)
1 tea spoon Ginger paste
1 Green chilli
Salt to taste
1 table spoon Oil
1 spoon of ghee
1 1/2 cups water

Method
Soak the rice in 1 cup of water for 15-20 minutes.
In a frying pan, add oil, Cumin seeds, Cloves, Cardamom, Bay leaves and allow the cumin seeds to splutter.
Then add ginger paste,green peas, Green chilli and saute for few seconds.
Add the Rice, salt and ghee and saute for 2-3 minutes.
Transfer the contents to a Rice cooker and add 1 1/2 cups water and allow to cook.
Once cooked mix well and serve hot with side dish.

Note:
If you do not have rice cooker, you can also cook in pressure cooker or cook them directly in the pan by adding the same amount of water.
You can also add Garlic paste if needed.

This recipe goes to Prerna, Kathy and Barbara for their Indian Food Palooza

South Indian

3

Jalebi|ICC Challenge

After a long time i am taking part in Indian cooking challenge for August hosted by Srivalli.
For a long time i wanted to try Jalebi at home. When i saw the recipe from her, It was really simple and easy to do. Hence thought of taking part this month. Here goes the recipe for the month.
Ingredients
For the Batter
1 cup All purpose flour/Maida
1/4 cup Corn starch
1 table spoon hot oil
1 tea spoon squeezed lemon/lime
1 cup curd/yogurt
Pinch of safforn/yellow color (I did not have any color, Hence used a pinch of Turmeric powder)

Method to make the batter:
In a bowl mix all the above ingredients and allow it to ferment one full night or for atleast 7-8 hours. The batter has to be really thick like pancake batter. If it is watery add some corn starch to make it thick.

For the Syrup
1 cup sugar
1/2 cup water
1/2 lemon

Method to make the syrup
Boil both sugar and water to form a light syrup consistency and then squeeze the lemon to avoid crystallization.keep the syrup warm.

oil for deep frying
I used Ketchup bottle to squeeze the batter into hot oil.

To form jalebi's
In a deep frying pan pour the oil and once the oil is hot squeeze the Jalebi's using the bottle or zip top bag with one corner snipped.
Keep the stove in low flame so that the Jalebi does not become brown too fast.
Once they turn light brown and crisp.Remove from the stove and directly drop in the Sugar syrup and leave it for couple of minutes and serve warm.

Sweet

11

Spring Onion Sabji|5 Ingredients or less

My post for the second of the Blogging Marathon here for the theme Ingredient or less.
Ingredients
2 bunches of Spring Onions or scallions
2 Tomatoes
1 tea spoon chilli powder and Garam masala
salt to taste
1 tea spoon oil
Method
Grind the Tomatoes and onions from the spring onions and keep aside.
chop the leaves of the scallions or spring onions.
In a pan add one tea spoon oil, ground onion and both the powders and stir for few minutes.
Then add the leaves and fry for a minute
Then add the tomatoes and salt and stir for few minutes until the raw smell goes away and becomes little thick. Add a little water if required to extend the consistency.
Serve hot with ice or Roti's.

Check out my other Marathoners here

spinach

16

Potato Roti|BM#7

This is yet another very simple roti to make.I made some dhal today and thought of doing some different kind of roti.Everytime we do potato stuffed paratha.I wanted to do something different.I was browsing through Mallika Badrinath's book and found this Roti.

Recipe Source:Mallika Badrinath
2 cups Maida flour(All purpose flour)
1 potato (boiled and mashed)
salt to taste
1 tea spoon Jeera (cumin seeds)
1 tea spoon sugar
1/4 cup warm milk
1 tea spoon melted ghee/butter
Method:
In a vessel mix the ghee,salt,sugar and Jeera with the mashed potato
Mix the flour along with the potato mixture and slowly add the milk to form a thick and soft dough.
Add more milk if required.
Roll out into round chapathi's and place it on hot tava.
Flip the sides until done(brown spots appear).
Serve hot with any spicy side dish.

[In her recipe she has added baking soda 1 tea spoon. I did not use baking soda
In her recipe there was no Jeera,I added them for taste and digestion]
Check out other marathoners here

Tiffin

9

Paneer Burji

I had a store bought paneer was tempted to cook it today, I was bored of always making a dish with gravy. Hence decided to do Burji out of it.
Recipe for Paneer burji is as follows,
2 cups of grated paneer
1 onion cut fine
1 Capsicim
1 cup of peas and carrot
2 Tomato
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 tsp Chilli powder
1 tsp garam masala
1 tsp Aam chur powder
1 tbl spn Kasoori methi
1 tsp Jeera
1 tbl spn oil
salt to taste


Method
In a pan add the oil, jeera and allow it to splutter.
Add the onions and salt and fy till golden brown.
Add the peas, carrot and capsicum and cook for 5 minutes.
Add the tomato and cook well till the oil seperates.
Add all the masala powders and mix well.
Finally add the Grated paneer and cook till the raw smell goes away for about 5 minutes.
Serve hot with Roti's.

Side Dish

4