Aaloo Palak

There are certain vegetables, I am not really very fond of but, still they find a regular place in my menu. Thats because they are very essential for a healthy vegetarian diet. One such veggie is 'Spinach'. I feel as if it leaves a bitter after taste in my mouth and this is why I always combine it with one of my favourite things. I also add a little sugar which is obviously optional. It results in things like these. This time I am combining it with potato, which is an all favourite with me and with many people I know. So, this combo works great. Have a look!

Aaloo Palak:

Ingredients:

5-6 baby potatoes, boiled peeled and chopped into chunks.
2 cup baby spinach washed and chopped finely.
1 tbsp oil.
1 tsp cumin seeds.
Few strands on ginger.
1 green chilli, seeded and chopped.
¼ cup chopped onion.
¼ tsp turmeric powder.
½ tsp red chilli powder.
1 heaped tsp coriander powder.
½ tsp garam masala
1 tsp lemon juice.
½ tsp sugar or crushed jaggery(optional).
Chopped coriander leaves to garnish.

Process:

1. Heat a pan and add oil. When heated add the cumin seeds, chili and ginger.

2. After a few seconds add the chopped onions and sauté for a minute till the onions are translucent.

3. Add the chopped potatoes and stir. Add all the spices and salt except garam masala. Cook for 5 minutes.

4. Now add the chopped spinach and give it a good stir. Cover the pan for 3-4 minutes and keep the gas on medium.

5. Now, add garam masala, lemon juice and sugar/jaggery if using. Give it a good stir and cook for a minute. Turn off the gas and cover the pan for 5 minutes.

6. Transfer the subji in a serving bowl, garnish with coriander leaves and serve hot with roti/ chappati.

Sending this off to Sara's Event Only Green. This event is the brain child of Pari.

Enjoy!

Sev Puri

The very word 'Sev Puri' conjures up tastes that tantalise my mouth and puts me in a craving mode. I usually keep the papdi/puri made in advance, so that I can satisfy my recurring cravings without much delay. It is very simple and we need a few ingredients to assemble it. Surely enough, we all have them in our pantry most of the time. Lets have a look at the recipe now.

Serves 2.

12 Papdi
1 large boiled potato, peeled and chopped.
¼ cup chopped onion.
¼ cup deseeded & chopped tomato.
¼ cup green chutney.
¼ cup tamarind chutney.
¼ cup nylon sev.

Process:

First place the papdis on a plate. Place chopped potato, tomato and onion equally on each
of the papdi. Top it with a teaspoon of green chutney and tamarind chutney. Finally top it
with a teaspoon of nylon sev.

Voila! The chat is ready to serve..

Sending this off to Pari's Event 'Only Chat'

Now before the Chat becomes soggy because of my photography sessions I must devour them all. Make your plate now! Enjoy!

Dum Aaloo

It would not be wrong to call this dish our family favourite. It finds a place in my menu whenever I am confused as to what to make:).

It goes well with simple phulkas to make a hearty meal, even better with Puris or Kashmiri Pulao.

I am sending this to the event Think Spice-Think Garam Masala this month being hosted by Sara. This event is the brain child of Sunita.

Here is what you will need:
Serves 2:

8-10 baby potatoes boiled, peeled and cut in 2/4 halves depending on the size of the potatoes.
2 large tomatoes, boiled and pureed.
1/2 small onion, boiled and churned.
1 tbsp canned tomato puree ( I use double concentrated)
1 tsp cumin seeds.
1 green chilli chopped.
Few strands of grated ginger.
1 Bay leaf.
1 tbsp oil.
1/2 tsp red chilli powder.
1/4 tsp turmeric powder.
2 tsp coriander powder.
Salt to taste.
1/2 tsp garam masala.
Dried fenugreek leaves.
Chopped coriander leaves to garnish.

Process:

Heat a pan and add oil. When heated add the cumin seeds such that they splutter. Add the bay leaf, chopped green chilli and grated ginger and saute for a few seconds. Now add the onion puree and heat for 2 minutes till its cooked and gives a distinct aroma. Now add the canned tomato puree and mix well. Add the fresh tomato puree and stir well and cook for 2 minutes. Now add all the spices except garam masala. and cook for 2-3 minutes so that the spices gives a nice aroma. Add the potatoes and stir so that the gravy is well coated over the potaoes. Cook for 3-4 minutes. Then add the garam masala and dried fenugreek leaves and stir. Heat for 2-3 minutes and take it off gas. Garnish it with chopped coriander leaves and serve.

Enjoy!

Aaloo ki Sukhi Masaledar Subji (Spiced Dry Potato Subji)

Potato is a staple food in my house. It is a very versatile vegetable and there are many ways to prepare something out of it. Here is one of my preparation. It's one of my favourite.

Aaloo Matar ki Subji (Potato Peas Curry)

My hubby is a great green peas fan. Be it in pulao, curry or a parathas, this super nutritious legume always delights him. Benefits of peas are numerous. To cite a few - Peas are rich in water soluble fibres which helps in promoting intestinal health and by binding with cholesterol they help excrete it. They are the richest vegetable in thiamin (vitamin B1). It provides nutrients that is important for mantaining bone health. The benefits of green peas are well documented here.

The recipe which I am sharing today is a very frequently made subji in my house. Here I have used concentrated tomato paste as it gives a nice, stark red colour to the gravy. However, you can omit it. Here is the recipe for this curry.

Aaloo Paratha

Sometimes, I do not like to prepare ellaborate meals because I am just so tired of cooking. Yes, such moments come to me often. From lots of cooking to little cooking and often no cooking at all. There are times when I am in a cooking frenzy and sometimes I am bored of cooking. In the no cooking days we mostly go for take away pizza or veggie kebabs.
Well, today was not that bad a day as I prepared these Aaloo Parathas, they are simple, quick and filling. There are many ways to prepare the filling of these parathas. I like to add some peas and onions to it. Here is my recipe for 'Aaloo Paratha'.