Aloo Chutneywale | Baby Potatoes Cooked in Coriander Mint Chutney

When I was exploring the vegetarian options for Awadhi Cuisine, I came across a recipe for Aloo Chutneywale that I promptly bookmarked because I have some very lovely memories associated with this dish.

Aloo Chutneywale | Baby Potatoes cooked in green chutney
Aloo Chutneywale

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 Aloo Chutneywale 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 Aloo Chutneywale stayed with me.

So here I am with this wonderful spicy, starchy dish that goes well both with rice and roti.

If you like potatoes do also try my recipes for Kashmiri Dum Alu, Punjabi Dum Aloo, Bangala Dumpa Mudda Kura (Andhra Style Mashed Potato Curry), and Crispy Spicy Potato.

How to Make Aloo Chutneywale

Recipe Source: True! An Awadhi Vegetarian Feast

Chutneywale Aloo | Baby Potatoes in Coriander Mint Gravy
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Chutneywale Aloo | Baby Potatoes in Coriander + Mint Gravy
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Aloo Chutneywale is a wonderful spicy vegetarian Awadhi dish of fried baby potatoes in a spicy coriander and mint gravy.

Course: Accompaniment, Side Dish, Sides
Cuisine: Awadhi Cuisine, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 400 gms Baby Potatoes
  • 2 Cups Fresh Coriander Leaves 1 Large Bunch
  • 1 Cup Fresh Mint Leaves 1 Small Bunch
  • 1/2 Cup Yogurt, Dahi
  • 4 to 6 Green Chillies
  • 3" Ginger About 2 tbsp grated
  • 1 tsp Coriander Powder
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric
  • 1 tsp Cumin Seeds
  • 3 tbsp Oil
Instructions
Preparing the Baby Potatoes
  1. Clean and boil the baby potatoes till just done.

  2. Drain all the water.

  3. Peel the potatoes and set aside.

Making the Gravy
  1. Grind together the coriander, mint, ginger and green chillies with some water to a smooth paste.

Making the Aloo Chutneywale
  1. In a large pan, heat the oil.

  2. Add the baby potatoes and fry till golden brown on the outside.

  3. Remove the baby potatoes from the oil and set aside.

  4. To the same oil, add the cumin seeds.

  5. When the cumin starts to change colour, turn the heat to low.

  6. Add the coriander+mint paste. 

  7. Stir-fry for 2-3 minutes.

  8. Add the coriander powder, turmeric, chilli powder, and salt. Mix well.

  9. Add the yogurt and mix well.

  10. Cook the mix till the oil starts to leave the sides.

  11. Add the baby potatoes to the gravy and mix well.

  12. Cover and set aside for 10 minutes.

  13. Serve with hot rotis.

Recipe Notes
  • This is a recipe I have adapted from the one that appeared in the article titled True! An Awadhi Vegetarian Feast in the Upper Crust magazine.
  • The original recipe calls for deep-frying the baby potatoes but I boiled them and then pan-fried them.

 

 

Chuteywale Aloo from Awadhi Cuisine
Chuteywale Aloo from Awadhi Cuisine

Recipe with Step-by-Step Instructions for Aloo Chutneywale

  1. Getting the Baby Potatoes Ready
    1. 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.
    2. 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.
    3. Drain all the water from the baby potatoes.
    4. 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.
  2. Making the Coriander + Mint Paste
    1. Add the coriander, mint, ginger and green chillies along with some water to a chutney grinder/small wet grinder.
    2. Grind to a smooth paste.
  3. Making the Aloo Chutneywale
    1. 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.
    2. Add the baby potatoes to the oil.
    3. Over medium heat, fry the baby potatoes till they are golden brown on the outside. Fry them slowly so that they become crisp.

    4. Using a slotted ladle, remove the baby potatoes from the oil and drain all the oil from them.
    5. Set the fried baby potatoes aside.
    6. To the pan and oil used to fry the potatoes, add the cumin seeds.
    7. Stir-fry the cumin till it starts to change colour.
    8. Now turn the heat to low. If you heat is high, the coriander paste will turn an unsightly brown.
    9. Add the ground coriander+mint paste.
    10. Stir-fry for 2-3 minutes.
    11. To the fried paste, add the coriander powder, turmeric, chilli powder, and salt.
    12. Mix well.
    13. Beat the yogurt to get a smooth texture and add it to the fried coriander+mint paste.
    14. Mix well till the yogurt is well blended into the coriander paste.
    15. Cook on low heat till the oil starts to leave the sides.
    16. Now add the fried baby potatoes to the gravy.
    17. Mix well till all the potatoes are well-coated with the gravy.
    18. Turn off the heat.
    19. Cover the Aloo Chutneywale and set aside for 10 minutes.
    20. Serve with hot rotis.
Aloo Chutneywale | Baby Potatoes Cooked in Coriander Mint Chutney
Aloo Chutneywale

Hyderabadi Khichdi with Masoor Dal

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!

Hyderabadi Khichdi with Tik ka Khatta
Hyderabadi Khichdi with Tik ka Khatta

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.

Do also try my recipes for Bajra Khichdi, Balaee (Himachali Khichdi with Kala Chana), and Palak Moong Khichdi Cooked in Buttermilk.

Recipe SourceKhichdi with Masoor Dal

How to Make Hyderabadi Khichdi with Masoor Dal

Hyderabadi Khichdi made with rice and masoor dal
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Hyderabadi Khichdi with Masoor Dal
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
 

This is the recipe for a mildly spiced, mellow Hyderabadi Khichdi made with Masoor Dal. Pair it with some Til ka Khatta and you have a perfect meal.

Course: Main Course
Cuisine: Andhra Pradesh, Hyderabadi, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 3/4 Cup Rice
  • 1/2 Cup Masoor Dal
  • 1 Cup Finely Chopped Onions
  • 3 Spicy Green Chillies (Slit)
  • 1 Handful Chopped Mint Leaves
  • 6 Cloves
  • 2" Piece of Cinnamon
  • 1 tsp Shah Jeera
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric
  • 1 tbsp Ghee or Oil Vegans can use oil
  • Salt to Taste
Instructions
Preparing the Rice and Lentils
  1. Mix the rice and masoor dal.

  2. Wash and soak in 3 cups of water for 15 to 30 minutes.

  3. Drain and set aside.

Making the Hyderabadi Khichdi
  1. In a kadhai, over medium heat, melt the ghee.

  2. Add the cloves, cinnamon and shah jeera.

  3. Stir-fry till the aromas are released.

  4. Add the onions and ginger garlic paste.

  5. Stir-fry till the onions are translucent.

  6. Add turmeric, slit green chillies and salt. Mix well.

  7. Add mint leaves and mix well. 

  8. Add the soaked and drained rice and masoor dal.

  9. Mix well.

  10. Add 2 cups of water and salt.

  11. Mix well.

  12. Cover and cook till the rice and lentils are done.

  13. With a gentle hand, mix the Hyderabadi Khichdi to separate the grains.  

  14. Serve hot with Til ka Khatta or Mirchi ka Salan.

 

A Spoonful of Hyderabadi Khichdi
A Spoonful of Hyderabadi Khichdi

How to Make Hyderabadi Khichdi with Masoor Dal

  1. Presoaking the Rice and Masoor Dal
    1. Add the rice and masoor dal to a large bowl or colander.
    2. Wash under running water till the water runs clear.
    3. Soak the rice and dal in 3 cups of water for 15 to 30 minutes.
    4. After the rice and dal are soaked, drain them and set aside.
  2. Making the Hyderabadi Khichdi
    1. Using medium flame, heat a large kadhai and add the ghee to it. Vegans can use oil.
    2. When the ghee is melted, add the cloves, cinnamon and shah jeera, and stir-fry till aromatic.
    3. Now add the sliced onions and ginger-garlic paste.
    4. Stir-fry the onions till they turn are translucent. Be careful not to brown the onion. 
    5. Now add the turmeric powder, slit green chillies and salt. Mix well.
    6. Add the chopped mint leaves and stir-fry for a few seconds.
    7. Now add the soaked and drained rice and masoor dal and mix well.
    8. Add 2 cups of water.
    9. Mix well, cover and cook over medium heat till the rice and masoor dal are done. You do not have to stir this often.

    10. When the Hyderabadi Khichdi is cooked, mix with a gentle hand to separate the grains.
    11. Garnish with fresh coriander.
      Hyderabadi Masoor Dal Ki Khichdi
  3. Serve hot with Papad and Til ka Khatta or Mirchi ka Salan.

 

I am taking this hearty winter khichdi to the 118th Foodie Monday Blog Hop event where the theme is Khichdi! To see what my fellow bloggers are cooking, click on the logo!

Kharzi | Cheesy Rice from Arunachal Pradesh

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. 🙂

A Spoonful of Kharzi
A Spoonful of Kharzi

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.

Do you love cheesy dishes? Try my recipes for Cheesy Spinach Corn Casserole, Mushrooms Stuffed with Cream Cheese, Eggless Mango Cheesecake, and Macaroni and Cheese.

How to Make Kharzi | Cheesy Rice from Arunachal Pradesh

Kharzi Rice from Arunachal Pradesh
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Kharzi | Cheesy Rice from Arunachal Pradesh
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is the recipe for Kharzi, a super-easy to make cheesy rice from Arunachal Pradesh. It traditionally uses a fermented cheese found in the North East, but I made it with Amul cheese. 

Course: Main, Main Course
Cuisine: Arunachal Pradesh, Indian, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1.5 Cups Rice
  • 75 gms Cheese
  • 3/4 Cup Sliced Scallions or Spring Onions
  • 1 Cup Finely Chopped Scallion or Spring Onion Greens
  • 1.5" Piece Ginger, Cut into Slices
  • 1 Kashmiri Red Chilli Optional, for colour
  • 2-3 Red Chillies
  • 1 tbsp Oil
  • Salt to Taste
Instructions
Cook the Rice
  1. Wash the rice well under running water.

  2. Add 2.5 cups water and pressure cook till done.

  3. Set aside.

Making the Cheese Paste
  1. Soak the chillies in some warm water for 10 minutes.

  2. Cut the cheese into smaller pieces.

  3. Grind the soaked chillies, cheese, ginger, and salt to a fine paste with some water. Set aside.

  4. Making Kharzi

  5. In a wok or kadhai, heat the oil.

  6. Add the sliced spring onions and stir-fry till transparent.

  7. Turn the heat to low and add the cheese paste.

  8. Stir-fry for 3 to 5 minutes till it thickens.

  9. Turn off the heat and let the cheese cool a bit.

  10. Add the spring onion greens and mix well.

  11. Add the cooked rice and mix well.

  12. Add some salt, if needed, and mix well.

  13. Serve Kharzi hot!

 

Kharzi | Cheesy Rice from Arunachal Pradesh
Kharzi | Cheesy Rice from Arunachal Pradesh

 

Step-by-Step Recipe for Kharzi Rice from Arunachal Pradesh

  1. Preparations
    1. Soak the chillies in some warm water for 10 minutes.
  2. Cooking the Rice
    1. Wash the rice well 2 or 3 times till the water runs clear.
    2. Now pressure cook with the rice with 2.5 cups water  for 3 whistles.
    3. Let the pressure cooker cool completely.
    4. Open the cooker and let the rice cool a bit.
    5. Set aside.
  3. Making the Cheese-Ginger-Chilli Paste
    1. Cut the cheese into smaller pieces.
    2. Add the soaked chillies, cheese, ginger, and salt to a chutney grinder.
    3. Grind the to a fine paste with some water. Set aside.
  4. Making Kharzi
    1. In a wok or kadhai, heat the oil.
    2. Add the sliced spring onions and stir-fry till transparent.
    3. Turn the heat to low and add the cheese paste.
    4. Stir-fry for 3 to 5 minutes till it thickens.
    5. Turn off the heat and let the cheese cool a bit.
    6. Add the spring onion greens and mix well.
    7. Add the cooked rice and mix well.
    8. Add some salt, if needed, and mix well.
    9. Serve Kharzi hot!
Kharzi Rice
Kharzi Rice

 

Vegetarian Galouti Kebab with Soya and Rajma

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.

Vegetarian Galouti Kebab
Vegetarian Galouti Kebab

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.

Vegetarian Galouti Kebab with Soya and Rajma
Vegetarian Galouti Kebab with Soya and Rajma

How to Make Vegetarian Galouti Kebab with Soya and Rajma

Vegetarian Galouti Kebab with Rajma and Soya served ona bed of lettuce and mint chutney on the side
Print
Vegetarian Galouti Kebab with Soya and Rajma
Prep Time
6 hr
Cook Time
30 mins
Total Time
6 hr 30 mins
 

The famous Galouti Kebab of Awadhi Cuisine gets a vegetarian makeover with this recipe for a Vegetarian Galouti Kebab with Soya and Rajma. 

Course: Appetizer, Snacks, Starter
Cuisine: Awadhi Cuisine, Indian, Lucknow
Servings: 20 Kebabs
Author: Aruna
Ingredients
  • 1/2 Cup Rajma
  • 1/2 Cup Soya Granules
  • 2 tbsp Roasted Chana Dal, Chutney Dal
  • 2 Large Onions Should yield 1.5 cup raw paste
  • 1" Piece Ginger
  • 3 Large Cloves of Garlic
  • 1-2 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Amchur Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Kewra Water
  • 1/2 tsp Cardamom Powder
  • 8-10 Saffron Strands Soaked in 1 tbsp warm Water
  • Salt to Taste
  • Ghee or Oil for Shallow Frying Vegans use oil
Instructions
Soaking and Cooking the Rajma
  1. Soak Rajma in 2 cups of water for at least 6 hours.

  2. Pressure cook till just mashable.

  3. Drain all the water from the rajma.

  4. 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.

  5. Set aside.

Preparing the Soya Granules
  1. Soak the soya granules in 2 cups warm water for 1 hour.

  2. Drain all the water from the granules.

  3. Squeeze any water that is left in the granules.

  4. Grind the soya granules to a rough powder.

Frying the Onion Paste
  1. Peel and cut the onion into large chunks.

  2. Grind the onion with the ginger and garlic to a smooth paste.

  3. Heat 2 tbsp oil or ghee in a heavy-bottomed pan.

  4. Add the onion-ginger-garlic paste.

  5. Over medium heat, stir-fry the paste till it is golden brown and the oil/ghee leaves the sides. Took me about 30 minutes.

  6. Set aside.

Making the Roasted Chana Dal Powder
  1. Grind the roasted chana dal into a fine powder.

  2. Set aside.

Making the Vegetarian Galouti Kebab with Soya and Rajma
  1. Mix together the ground soya, ground rajma, browned onion paste, roasted dal powder, red chilli powder, turmeric, garam masala, amchur and salt. 

  2. Now add the saffron soaked water, kewra and cardamom powder. Mix well.

  3. Divide the dough into 20 portions.

  4. 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.

  5. In a pan, over medium heat, melt some ghee. 

  6. Add a few kebabs and shallow fry them till the side touching the pan is golden brown.

  7. Flip over and shallow fry the flip side till golden brown.

  8. Serve hot with Dahiwali Pudina Chutney.

Vegetarian Galouti Kebab | Awadhi Cuisine
Vegetarian Galouti Kebab | Awadhi Cuisine

Step-by-Step Recipe for Making Vegetarian Galouti Kebab with Soya and Rajma

  1. Preparing the Rajma 
    1. Wash the Rajma well and then soak it in 2 cups of water for 6 to 8 hours. I soaked it overnight.
    2. Pressure cook the soaked Rajma till it is just mashable.
    3. Using a colander, drain all the water from the rajma. I left the Rajma in the colander for about 10 mins.

    4. Now grind the Rajma to a coarse paste such that it is essentially broken up into small bits. So you will get some paste with rajma bits. This adds a nice texture to the kebabs.
    5. Set aside.
  2. Getting the Soya Granules Ready
    1. In a large vessel, soak soya granules in 2 cups warm water for 1 hour. The soya granules expand a lot so make sure there is enough space.

    2. Using a colander, first drain all the water from the granules.
    3. Then using your hands, squeeze any water that is left in the granules. This step is important because otherwise the water will make the kebab dough.
    4. Using the chutney attachment, pulse the soya granules once to break them up.
    5. Set aside.
  3. Making the Roasted Chana Dal Powder
    1. Grind the roasted chana dal to a fine powder.
  4. Browning the Onion Paste
    1. Peel the onions and chop them into large pieces.
    2. Peel the ginger and garlic.
    3. Grind the chopped onion, ginger and garlic to a smooth paste. Do not add any water.
    4. Add 2 tbsp oil/ghee to a heavy-bottomed pan and heat it over medium heat.
    5. To the heated oil/ghee, add the ground onion-ginger-garlic paste.
    6. Over medium heat, stir-fry the onion paste till it is golden brown and the oil/ghee leaves the sides. Took me about 20 minutes.
    7. Set aside the browned onion paste.
  5. Making the Vegetarian Galouti Kebab with Soya and Rajma
    1. Mix together the Soya, Rajma, browned onion paste, roasted dal powder, red chilli powder, turmeric, garam masala, amchur and salt.
    2. Add the saffron soaked water, kewra, and cardamom powder. Mix well.
    3. Set aside to rest for about 15 minutes. I refrigerated it overnight and left it out for 1 hr after taking it out of the refrigerator.
    4. Divide the Galouti Kebab dough into 20 equal portions.
    5. Roll each portion into a ball and then press down between your palms to form a disc about 2.5″ in diameter and 1/2″ in thickness.
    6. In a pan, over low-to-medium heat, melt some ghee.
    7. Add a few kebabs and let the kebabs shallow fry for 2-3 minutes.
    8. Using a spatula, check if the side touching the pan is golden brown. The kebabs soften as they cook so be careful when you flip them.
    9. Flip over and shallow fry the flip side till golden brown. Drizzle a little ghee along the edges, if required.
    10. Serve hot with Dahiwali Pudina Chutney.
Vegetarian Galouti Kebab with Rajma and Soya Granules
Vegetarian Galouti Kebab with Rajma and Soya Granules

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:

Recipes for Nagula Chavithi Naivedyam

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, 2014 November 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.

Read more about Nagula Chavithi at http://theancientindia.blogspot.in/2012/11/nagula-chavithi-festival-for-snake-god.html

Here are the recipes for Nagula Chavithi Naivedyam.

Chimmili
Chimmili | Nuvvula Undalu | Sesame and Jaggery Laddoos

Pachi Chalimidi - Naivedyam for Rama Navami, Navaratri, Varalakshmi Pooja, Seemantham
Pachi Chalimidi | Akki Thambittu

Vada Pappu
Vada Pappu

Panakam
Panakam