Shakambari-Vegetables unlimited

Re: Mashed Potatoes – delicious, more delicious, most delicious

Hello Kavya,
Since the potatoes are already cooked, the final baking is just to brown it. 400 deg F is fine.
Love,
Chithra.

 

Potato Kurma - the eternal favourite in “ kurmavatar” !

Big potatoes - ½ kg - peel & cut into cubes

Onion - 1, chopped

Red chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Garam masala - ½ tsp

Haldi - ¼ tsp

Curds - ½ cup

Grind to a paste:

Onion - 1

Garlic cloves - 2

Ginger - 1 “

Green chillies - 2

Khus khus - 2 tsp

Oil - 3 tbsp

In a pressure pan, heat oil.

Fry the chopped onion.

When it turns light brown, add the ground paste & fry well.

When the oil starts separating, add all masal powders & salt.

Now add potatoes & sauté till the masala coats them well.

Add ½ cup of curd & ½ cup of water.

Cook for 2-3 whistles.

Serve with parathas.

 

Carrot-Methi Sabji - as simple as delicious & aromatic!

This is givn as a MW dish; but I tried it the stove-top way so that everybody can try it.

Carrot cubes (1 cm) - 2 cups

Chopped methi leaves - 2 cups

To temper:

Oil - 2 tsp

Jeera - 1 tsp

Chopped onions - 2 tbsp (optional)

Chopped green chillies, ginger, garlic - 2 tsp, each

Dhaniya powder - 2 tsp

Salt, haldi

Heat oil in a kadai & temper as in the order given.

Add methi leaves & sauté for 2-3 mts.

Then add carrots, salt, haldi & a cup of water.

Cover & cook covered on a low flame till the carrot is cooked and the water has evaporated.

Gajjar-methi was one of the first dry dishes, next only to alu-methi, I learnt when I was young !

 

Jain Corn – Palak - Very colourful & equally Tasty with just 1 tsp oil !

By Jain, I mean that there are no onions & garlic.
I have used corn for this dish. Either fully baby-corn or half corn and half baby corn can be used.
Corn can be used, boiled & baby corn, if used, must be sliced and blanched.

Wash palak leaves & drain. Drop in boiling water, switch off & keep covered for a few mts. Drain & liquidize. This retains a beautiful green colour.

Palak puree - 2 cups

Boiled Corn - 1 cup

Minced gren chillies & ginger - 3 tsp

Kasuri methi - 1 tsp ( crush & crumble)

Dhaniya powder - 1 tsp

Oil - 1 tsp

Jeera - ½ tsp

Hing - ¼ tsp

Milk - ½ - 1 cup

Salt

Heat 1 tsp oil & temper jeera & hing.

Next add minced green chillies & ginger.

Fry lightly & add kasuri methi & dhaniya powder.

Saute for a few mts & add palak puree & corn.

Add salt, mix well & boil.

Add milk, simmer for a few mts & remove.

Serve hot with chappathis.

 

Mushroom-coconut milk curry - special dish for mushroom lovers!

Mushrooms - ½ kg

Coconut - 1 cup

Salt, oil – 2 tbsp

Grind for masala:

Green chillies - 2

Dhaniya powder - 1 tsp

Jeera - 1 tsp

Garlic - 4 flakes

Onion - 1

Red chilli powder - 1 tsp

Add ½ cup of warm water to coconut & take first milk.

Now add 1 cup of warm water to the extracted coconut & take the second milk.

Wash & clean the mushrooms well.

In a pressure pan, heat oil & fry the ground paste well till the raw smell goes.

Add the second milk, salt & mushrooms.

Close, keep the weight & cook for one whistle.

Cool, open & add first milk – do not put on the stove again.

Mix thoroughly & serve.

Goes with rotis & spicy pulaos.

 

Dhaba Alu - Oh, my dear Marble Potato!

Serve with roti and dhal!

This is a simple dish, but just yummy!

Marble potatoes - ½ kg (boil & peel)

Onions - 2, chopped thin

Ginger - 2”, chopped into juliennes

Garlic - 10-15, chopped long & this

Green chillies - 5-6, cut into rounds

Oil - 2 tbsp (can use oil + ghee)

Jeera - 1 tsp

Haldi, salt.

Heat oil & temper jeera.

Add onions, ginger & garlic in that order.

When well sauted add green chillies.

After a minute add potatoes, salt & haldi.

Mix well, simmer the stove & keep covered for the flavours to blend.

After 5 mts, open & add coriander leaves.

Serve hot.

 

Peas Palkootu - specially for peas-lovers !

Fresh peas - 1 cup

Grated coconut - 1 cup

Salt

Roast dry & powder:

Red chillies - 3, 4

Raw rice - 2 tsp

Jeera - ½ tsp

Curry leaves - few

To temper:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Chopped small onions - ½ cup

Green chillies - 2, chop fine

Add 1 cup of warm water to coconut, liquidize & squeeze to strain the first milk.

Keep it aside, add ½ cup of water to the squeezed coconut & liquidize again.

Squeeze & strain out the second milk.

In a pressure pan, heat oil & temper as given, all ingredients.

When the onions start changing colour, add peas & sauté for a few mts.

Add second coconut milk, salt & cook for 1 or 2 whistles.

Keep the first milk ready with the powder mixed well in it.

After opening the cooker, add the above, simmer for a few mts on a low fire, stirring.

When it becomes thick, remove.

Goes well with Tomato rice, chappathi etc.

 

Re: Aloo Matter

Hi,
This forum has only my recipes. Please go & search the Recipe Index on vegs for my version of alu mutter.
Regards,
Chithra.