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
Print
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!

Hyderabadi Til ka Khatta for Khichdi

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.

Til ka Khatta is the perfect accompaniment for Hyderabadi Khichdi
Til ka Khatta for Hyderabadi Khichdi

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.

So without much ado here is the recipe!

If you like this nutty gravy, also try the Maharashtrian Danyachi Amti!

How to Make Hyderabadi Til ka Khatta

Til ka Khatta
Print
Hyderabadi Til ka Khatta
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This is the recipe for Hyderabadi Til ka Khatta made with peanuts, sesame, onions, and tamarind. It is a tangy, nutty accompaniment for Hyderabadi Khichdi.

Course: Accompaniment, Side Dish, Sides
Cuisine: Andhra Recipes, Hyderabadi, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1/4 Cup Til, Sesame
  • 1/4 Cup Peanuts
  • 1 2" ball Tamarind Or 3/4 tbsp thick tamarind paste
  • 1 Cup Finely Sliced Onions
  • 1 to 1.5 Cup Water
  • Salt to Taste
For the Tempering
  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Ginger Garlic Paste
  • 2 Red Chillies
  • 5 to 6 Curry Leaves
Instructions
  1. If you are using Tamarind, soak it in 1/2 cup warm water. Set aside.

Making the Sesame Peanut Paste
  1. Over low flame, dry roast the sesame seeds till they change colour and become aromatic.

  2. Set aside.

  3. Over low flame, dry roast the peanuts till they change colour and start to pop.

  4. Set aside.

  5. After the sesame seeds and peanuts cool a bit, grind them with a little bit of water to make a smooth paste.

  6. Set aside.

Making the Hyderabadi Til ka Khatta
  1. Place the sliced onions in a large bowl.

  2. Add the ground sesame paste.

  3. If you are using tamarind, mash well and extract the juice. Discard the pulp.

  4. Add the tamarind paste or juice to the onions and sesame paste.

  5. Add salt and mix well.

  6. Add enough water to achieve a thick but flowing consistency.

Adding the tempering
  1. In a ladle, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the cumin seeds.

  4. When the cumin start to change the colour, add the ginger garlic paste and stir-fry for a few seconds.

  5. Add the split red chillies and curry leaves. 

  6. Stir-fry for a few seconds.

  7. Add the tempering to the Til ka Khatta and mix well.

  8. Serve with Hyderabadi Khichdi or Hyderabadi Qabooli.

 

Hyderabadi Til ka Khatta
Hyderabadi Til ka Khatta

Recipe with Step-by-Step Instructions to Make Hyderabadi Til ka Khatta

  1. Extracting Tamarind Juice (Omit this step if using ready made tamarind paste)
    1. Soak the tamarind in 1/2 cup warm water for 10 minutes.
    2. Using your fingers mash the soaked tamarind well and sueeze to extract the juice.
    3. Set aside.
  2. Making the Ground Sesame Peanut Paste
    1. Over low heat, dry roast the til till it changes colour to light brown.
    2. Remove from the pan and set aside to cool.
    3. Next, over low heat, dry roast the peanuts till they change colour and start to pop.
    4. Remove from the pan and set aside to cool.
    5. Add the roasted til and peanuts to a chutney grinder along with some water.
    6. Grind to a smooth and thick paste.
    7. Set aside.
  3. Putting it All Together
    1. Add the sliced onions to a large bowl.
    2. Add the ground sesame paste, tamarind juice/pulp, and salt.
    3. Mix well.
    4. Now add about 1.25 cups water to achieve a thick but flowing consistency. Add more water, if required.

  4. The tempering for the Til ka Khatta
    1. In a ladle, heat the oil and add the mustard seeds.
    2. When the mustard seeds start to pop, add the cumin seeds and stir-fry till the cumin seeds start to change the colour.
    3. Add the ginger garlic paste and stir-fry for a few seconds till the raw smell of the ginger garlic paste disappears.
    4. Now add the split red chillies and curry leaves, and stir-fry for a few seconds.
    5. Add the tempering to the Hyderabadi Til ka Khatta and mix well.

      Hyderabadi Til ka Khatta made with sesame, peanuts, tamarind, and onions
      Hyderabadi Til ka Khatta
  5. Serve with Hyderabadi Khichdi or Hyderabadi Qabooli.
Til ka Khatta with Hyderabadi Khichdi
Til ka Khatta with Hyderabadi Khichdi

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

 

Fragrant Coconut Sheera with Candied Lemon Peel

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.

Coconut Sheera With Candied Lemon Peel
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. 🙂

Do try my recipes for Rava Kesari, Mango Sheera, Pineapple Sheera, Sapata (Banana Sheera), and Apple-Cinnamon Sheera!

How to Make Coconut Sheera with Candied Lemon Peel

Coconut Sheera with Candied Lemon Peel
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Coconut Sheera with Candied Lemon Peel
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

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! 🙂

Course: Dessert
Cuisine: Fusion, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Rava, Semolina
  • 1/4 Cup Grated Coconut
  • 1/2 Cup Coconut Milk
  • 1/4 Cup Finely Chopped Candied Lemon Peel
  • 1/2 Cup Sugar Use more, if neede
  • 1 tsp Lemon Essence
  • 1/2 Cup Water
  • 2 tsp Ghee
Instructions
  1. Over medium flame, heat the ghee in a pan.

  2. Add the rava and roast till it just starts to change colour.

  3. Add the coconut and stir-fry for a minute.

  4. Add the sugar and mix well.

  5. Add the coconut milk and mix well.

  6. Add the water, candied lemon peel, and lemon essence.

  7. Mix well and let the Sheera cook till all the liquid is absorbed and the sheera comes together as a ball when mixed.

  8. Cover and let it rest for 10 minutes.

  9. Serve Coconut Sheera with Candied Lemon Peel warm or at room temperature.

 

Indian Semolina Pudding with Coconut and Candied Lemon Peel
Coconut Sheera with Candied Lemon Peel

Step-by-Step Recipe for Coconut Sheera with Candied Lemon Peel

  1. Over medium heat, in a kadhai or a pan, melt the ghee.
  2. 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.
  3. Next, to the roasted rava, add the grated coconut and mix well.
  4. Now add the sugar and mix well.
  5. Turn the flame to low and pour the coconut milk.
  6. Mix well.
  7. Now add the water, candied lemon peel, and lemon essence.
  8. Mix well and turn the flame up to medium.
  9. Let the Sheera cook till all the liquid is absorbed. Mix at regular intervals. The sheera is done when it comes together when mixed.
  10. Cover the Coconut Sheera With Candied Lemon Peel and let it rest for 10 minutes. This helps the flavours meld.
  11. Serve the sheera warm or at room temperature.
Indian Semolina Pudding with Coconut Milk and Candied Lemon Peel
Indian Semolina Pudding with Coconut Milk and Candied Lemon Peel

Do see what my fellow bloggers have made for the 116th Foodie Monday Blog Hop using Fusion Fiesta as the theme: