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.
Winter means Khichdis galore in my home. While I can enjoy a Khichdi by itself (and a generous dollop of ghee), I found that Hyderabadi Khichdi made with rice and masoor dal needs something to add an extra edge to it; and so I made the traditional accompaniment of Til ka Khatta.
This recipe for Til ka Khatta resulted in a super delicious tangy, nutty gravy that was just the perfect side dish for the mellow Hyderabadi Khichdi or the Hyderabadi Qabooli (Chana Dal Khichdi).
Served at room temperature, this dish involves minimal cooking and gets done in less than 10 mins. Let not the simplicity fool you into believing it tastes simple too. The flavour profile of the Hyderabadi Til ka Khatta is rather complex; it is tangy, it is nutty, and just a touch sweet from the onions.
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.
I have tried quite a few variations of the Sheera and am enjoying incorporating western flavours into this classic Indian dessert. Today I am presenting Coconut Sheera with Candied Lemon Peel.
Lemon and Coconut is one of those match-made-in-heaven flavour combinations, and I have been wanting to use it in an Indian dessert for a while now. So when Fusion Fiesta was selected as the theme of the 116th Foodie Monday Blog Hop, I thought it was the perfect opportunity to try this Coconut Sheera with Candied Lemon Peel.
I am glad I finally tried this recipe because it was just delicious and so very fragrant. It is quite a surprise for people who try it. My father loved it and I have saved some to surprise my colleagues at work. 🙂
How to Make Coconut Sheera with Candied Lemon Peel
Coconut Sheera with Candied Lemon Peel
In this recipe for Coconut Sheera with Candied Lemon Peel, I have tried to incorporate the classic pairing of lemon and coconut into the traditional Indian semolina pudding called Sheera. I loved it and hope you do too! 🙂
1/4Cup Finely Chopped Candied Lemon Peel
1/2CupSugarUse more, if neede
Over medium flame, heat the ghee in a pan.
Add the rava and roast till it just starts to change colour.
Add the coconut and stir-fry for a minute.
Add the sugar and mix well.
Add the coconut milk and mix well.
Add the water, candied lemon peel, and lemon essence.
Mix well and let the Sheera cook till all the liquid is absorbed and the sheera comes together as a ball when mixed.
Cover and let it rest for 10 minutes.
Serve Coconut Sheera with Candied Lemon Peel warm or at room temperature.
Step-by-Step Recipe for Coconut Sheera with Candied Lemon Peel
Over medium heat, in a kadhai or a pan, melt the ghee.
After the ghee has melted, add the rava and stir-fry roast till the rava starts to change colour. Do not let the rava turn brown; just a touch pink.
Next, to the roasted rava, add the grated coconut and mix well.
Now add the sugar and mix well.
Turn the flame to low and pour the coconut milk.
Now add the water, candied lemon peel, and lemon essence.
Mix well and turn the flame up to medium.
Let the Sheera cook till all the liquid is absorbed. Mix at regular intervals. The sheera is done when it comes together when mixed.
Cover the Coconut Sheera With Candied Lemon Peel and let it rest for 10 minutes. This helps the flavours meld.