When I was exploring the vegetarian options for Awadhi Cuisine, I came across a recipe for AlooChutneywale that I promptly bookmarked because I have some very lovely memories associated with this dish.
Many year ago, when I was to buy my first home, my family used to go scouting for properties over the weekend. Many a time, we used to stop for lunch at this one restaurant in Navi Mumbai called Anuya’s (I don’t think it exists any longer).
It was on the menu of this restaurant that I discovered this fabulous dish called AlooChutneywale and it became quite a staple for me whenever I was at this place. So when I discovered this recipe, I was thrilled to bits. I eventually ended up making Vegetarian Galouti Kebab with Rajma and Soya as my Awadhi dish but this recipe for AlooChutneywale stayed with me.
So here I am with this wonderful spicy, starchy dish that goes well both with rice and roti.
The original recipe calls for deep-frying the baby potatoes but I boiled them and then pan-fried them.
Recipe with Step-by-Step Instructions for Aloo Chutneywale
Getting the Baby Potatoes Ready
Soak the baby potatoes in warm water for 10 minutes and then scrub them clean. Soaking the baby potatoes in warm water just loosens the dirt and makes them easy to clean.
Boil the baby potatoes till just done. I pressure cooked them. The baby potatoes should be cooked through but firm. When you put a skewer through them it should go through smoothly but you should feel some resistance.
Drain all the water from the baby potatoes.
Peel the potatoes and set aside. If you have peeled the potatoes well in advance, you may want to keep them submerged in water till you are ready to use them. This prevents discolouration.
Making the Coriander + Mint Paste
Add the coriander, mint, ginger and green chillies along with some water to a chutney grinder/small wet grinder.
Grind to a smooth paste.
Making the Aloo Chutneywale
In a large shallow pan, over medium flame, heat the oil. Using a shallow pan reduces the amount of oil and helps in shallow frying.
Add the baby potatoes to the oil.
Over medium heat, fry the baby potatoes till they are golden brown on the outside. Fry them slowly so that they become crisp.
Using a slotted ladle, remove the baby potatoes from the oil and drain all the oil from them.
Set the fried baby potatoes aside.
To the pan and oil used to fry the potatoes, add the cumin seeds.
Stir-fry the cumin till it starts to change colour.
Now turn the heat to low. If you heat is high, the coriander paste will turn an unsightly brown.
Add the ground coriander+mint paste.
Stir-fry for 2-3 minutes.
To the fried paste, add the coriander powder, turmeric, chilli powder, and salt.
Beat the yogurt to get a smooth texture and add it to the fried coriander+mint paste.
Mix well till the yogurt is well blended into the coriander paste.
Cook on low heat till the oil starts to leave the sides.
Now add the fried baby potatoes to the gravy.
Mix well till all the potatoes are well-coated with the gravy.
Turn off the heat.
Cover the Aloo Chutneywale and set aside for 10 minutes.
Khichdi has always been a comfort food for me, especially so in winter. I have a number of Khichdi recipes on the blog and today I am back with another one, Hyderabadi Khichdi; this one is a lightly spiced one made with rice and masoor dal. Serve it with some Til ka Khatta and you will be in heaven!
Every state has its own version of khichdi, and most are a combination of grain and a lentil (most popularly rice and moong/green gram). In Western Indian states like Rajasthan, Bajra or Pearl Millet is used as a substitute for rice.
Coming back to Hyderabadi Khichdi, what intrigued me was the use of masoor dal. As a South Indian, I rarely used masoor dal in my cooking before I started blogging. Ever since, I have been trying out recipes with both whole masoor and masoor dal. 🙂
The Hyderbadi Khichdi uses rice and masoor dal, with some onions and mild spices. The result was a fragrant, mellow Khichdi that was quite unlike others of its ilk. I paired it with a nutty, tangy sesame-peanut-tamarind gravy called Til ka Khatta, which turned out to be the perfect accompaniment.
Today I present Kharzi, an easy to make cheesy, delicious rice from Arunachal Pradesh. To be honest when I read the recipe, I was underwhelmed but when I made this rice, I was surprised at how good it was. 🙂
How I came about to make Kharzi is that I am a part of a new group of bloggers called Shhhh Secret Cooking Challenge. This group chooses a cuisine every month and creates blogger pairs. Each person in the pair gives the other two secret ingredients to cook with. We then post just the photo of the dish and the others have to guess the dish. At the end of the month, we post the recipe. 🙂 This is my first month in the group and I have had a blast.
My partner was Sujata Roy who blogs at Batter Up with Sujata and the two ingredients she gave me were rice and spring onions. There was but one way to go and that was to make Kharzi. Making this dish I realised that I need to invest my energies in learning more about the cuisine of North East India and I will certainly dedicate some time this year to do that.
Kharzi traditionally uses fermented cheese but I used Amul processed cheese to make this. I hope to make an authentic version soon.
Today, I am presenting the recipe for Vegetarian Galouti Kebab with Soya and Rajma, a recipe I have wanted to try for a very long time. This is a recipe from the famous Awadhi Cuisine from Lucknow in Uttar Pradesh. This rich cuisine of the Nawabs has always fascinated me because I hear people sing paeans in its glory! However, it is a predominantly meat-based cuisine and so it is quite a challenge to adapt it for vegetarians.
I have a soft spot for Kebabs and Tikkis, and so when the opportunity presented itself I decided to try a vegetarian version of the famous Awadhi speciality called Galouti Kebab. I researched many versions and found that Rajma and Soya were the most popular vegetarian replacements for the mince meat used in the traditiona Galouti Kebab.
So I decided to make a Vegetarian Galouti Kebab with Soya and Rajma. I am glad I tried this recipe (which is a bit labour intensive) because the results were superlative and my family loved the Kebabs.
How to Make Vegetarian Galouti Kebab with Soya and Rajma
Vegetarian Galouti Kebab with Soya and Rajma
The famous Galouti Kebab of Awadhi Cuisine gets a vegetarian makeover with this recipe for a Vegetarian Galouti Kebab with Soya and Rajma.
Appetizer, Snacks, Starter
Awadhi Cuisine, Indian, Lucknow
2tbspRoasted Chana Dal, Chutney Dal
2Large OnionsShould yield 1.5 cup raw paste
3Large Cloves of Garlic
1-2tspRed Chilli Powder
8-10Saffron Strands Soaked in 1 tbsp warm Water
Salt to Taste
Ghee or Oil for Shallow FryingVegans use oil
Soaking and Cooking the Rajma
Soak Rajma in 2 cups of water for at least 6 hours.
Pressure cook till just mashable.
Drain all the water from the rajma.
Pulse the Rajma in the grinder to get a coarse paste with some rajma just broken but not ground completely. This will add a nice texture to the kebabs.
Preparing the Soya Granules
Soak the soya granules in 2 cups warm water for 1 hour.
Drain all the water from the granules.
Squeeze any water that is left in the granules.
Grind the soya granules to a rough powder.
Frying the Onion Paste
Peel and cut the onion into large chunks.
Grind the onion with the ginger and garlic to a smooth paste.
Heat 2 tbsp oil or ghee in a heavy-bottomed pan.
Add the onion-ginger-garlic paste.
Over medium heat, stir-fry the paste till it is golden brown and the oil/ghee leaves the sides. Took me about 30 minutes.
Making the Roasted Chana Dal Powder
Grind the roasted chana dal into a fine powder.
Making the Vegetarian Galouti Kebab with Soya and Rajma
Mix together the ground soya, ground rajma, browned onion paste, roasted dal powder, red chilli powder, turmeric, garam masala, amchur and salt.
Now add the saffron soaked water, kewra and cardamom powder. Mix well.
Divide the dough into 20 portions.
Roll each portion into a ball and press down between your palms to form a disc about 2.5" in diameter and 1/2" in thickness.
In a pan, over medium heat, melt some ghee.
Add a few kebabs and shallow fry them till the side touching the pan is golden brown.
Flip over and shallow fry the flip side till golden brown.
Awadhi Cuisine is the theme for the 115th Foodie Monday Blog Hop, and this wonderful recipe for a Vegetarian Galouti Kebab with Soya and Rajma is my contribution. See what my fellow bloghoppers are upto at:
Nagula Chavithi is the day people in Andhra Pradesh worship Nagas or snakes. This festival falls on the fifth day after Naraka Chaturdashi (This year Nagula Chavithi is on October 27, 2014November 15, 2015 November 3, 2016, October 23, 2017). On this day, in my home, we fast through the day; worship nagas; offer naivedyam of Vada Pappu, Chalimidi, Chimmili, Panakam, bananas, and milk; and eat at night after the Mangala Aarathi. The only food we eat is that offered as naivedyam.
Traditionally, women visit the nearest pamula putta or snake pit to pray to the snake god. If a pammula putta is not accessible (as is the case in Mumbai), we make an idol of the snake god with wheat flour and offer prayers to this idol. On the next day, this idol of the snake god is either immersed in a water body or left on a tree as a symbolic way of returning him to nature.