Minted Potatoes Strawberry Rice

Hey all! Today’s lunch was rice, and wanted it to be something yummy, not the routine made rice. (Yes, this is the first time I made this recipe; feeling joyous)
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When I opened my fridge my eyes stuck on lovely strawberries. So first ingredient was decided (of course rice is the main ingredient). Then again though of something and took mint leaves. And finally potatoes. Yippee, all the ingredients decided.

I had put all my heart to cook it and when it was made I can’t explain you; how happy I felt. In evening when my husband came, I gave him this as a snack. (Let me tell you one thing, my husband does not like mint leaves). I was afraid that he won’t like it but the suddenly ‘wow’ echoed into my ears and I was overwhelmed.

Let us start cooking!!!

Ingredients:
Rice: ¾ cup (al dente cooked)
Potatoes: 2 medium sized cut into small chunks
Onion: 1 medium cut into thin slices
Strawberries: 4-5 big cut into slices
Mint leaves: 1 cup (washed and chopped)
Green chilly: 1 deseeded and finely chopped
Ghee: 2 tbsp
Cumin seeds: 2 tsp
Black pepper powder: ½ tsp
Salt as per taste

Method:

1. In a pan heat ghee.
2. Add cumin seeds and fry for a few seconds.
3. Add onions and green chillies and fry till the onions become translucent.

4. Add the potatoes. Add salt.
5. Cover the pan and let the potatoes cook for 5 minutes or till they are half cooked.

6. At this stage add the mint leaves and again cook covered for 2-3 minutes.

7. Add rice, strawberries and black pepper.

8. Stir well.
9. Cook it covered for another 2 minutes.
10. Switch off the flame and let it remain covered for some 15-20 minutes. This helps in infusing the flavors nicely.
11. Take in a bowl.
12. Garnish with strawberry slices and mint leaves and serve hot.

Tips:
1. I think I could have added more strawberries for even a better flavor.
2. Do not overcook the rice otherwise the final product will be very mushy.

See you soon with a new recipe till then Happy Cooking!!!

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Sweet Corn Masala Baati

Happy New Year dear readers!!!

Generally we make baati from whole wheat flour, makai flour etc. But today I wanted to make something different. Here, in Bangalore, sweet corns are always available, so thought of making baati with the sweet corn. I came out just in comparison with the normal makai flour baati. Don’t forget to give it a try.

Let us start cooking!!!

Ingredients:
Sweet Corn: 1 nos
Wheat flour: 3 cups
Asafetida: 2 pinches
Cumin Seeds: 1 tsp
Coriander powder: 1 tbsp
Turmeric Powder: ½ tsp
Chilli powder: 2 tsp
Coriander leaves: 1 tsbp finely chopped
Oil: 2 tbsp
Salt as per taste

Method:
1. Grate the corn in a plate.

2. Mix wheat flour, asafetida, cumin seeds, coriander powder, turmeric powder, chilli powder, coriander leaves, oil, and salt to the grated corn.
3. Start kneading it. We need to make firm dough. If required add warm water to knead the dough.

4. Meanwhile in heavy bottomed kadai heat water (half filled).
5. Prepare semi flattened balls and press slightly in centre.

6. When the water starts boiling put the baatis inside the water.
7. Keep the flame on medium. And stir occasionally.

8. Initially the baatis would be settled down only but as they get cooked up they will become light and float on water. That’s the time when you have to take out the baatis from the water.

9. Meanwhile heat baati cooker. Keep the baatis inside and let them cook at medium to high flame.
10. Occasionally flip the baatis in the tandoor. The baatis will take approximately 30-35 minutes to get cooked.
11. When done you will observe cracks on the baati.
12. Take out and with the help of a cloth slightly break the baati.
13. Take oil in a deep bowl. Keep the baatis in the bowl and let them absorb oil or put oil on the top of each baatis.

14. Serve hot with curd, chutney and oil.

Tips:

1. I generally do not keep the dough to settle after kneading it. I make them instantly. Previously I used to keep the dough but lately started following this procedure and found that the baatis are perfect with a large number of layers.
2. Keep an eye when boiling the baatis. Do not overcook the baatis in water otherwise you’ll find a big lump in the baati. It won’t have layers.
3. Don’t cook the baatis on low flame. This won’t give the crispiness to the outermost layer.
4. I use groundnut oil for the baatis.
5. The quantity of water required to knead the dough depends upon the sweet corn; how juicy it is.

See you soon with a new recipe till then Happy Cooking!!!

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Khatta Meetha Amchoor (Dried Mango)

When I was very small, I remember, this was the most made recipe at any kind of function. I used to like it very much and could finish my entire chapati with this only. And today I feel that this is one among the simplest recipes I’ve ever made. Please make it and I am sure this khatta meetha taste is going to stay forever on your taste buds.

Let us start cooking!!!

Ingredients:
Dried mango pieces: 10-12 big pieces (Washed and Soaked for 4-5 hours)

Mustard oil: 1 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Red Chilly Powder: 1 ½ tsp
Turmeric Powder: ½ tsp
Coriander Powder: 2 tsp
Sugar: 2 tbsp
Salt as per taste

Method:
1. Pressure cook the amchoor (double boiler) for 4-5 whistles. One on high flame and the remaining on low.
2. Let the pressure release by itself.

3. Heat oil in a pan. Add asafetida and mustard seeds. Let the seeds splutter.
4. Now add cumin seeds and fry them for a few seconds. Meanwhile add all the masalas to the amchoor.

5. Now add this amchoor to the pan. Mix well.
6. Let it cook for a few minutes or till the sugar melts.
7. Serve hot or cold with roti, parantha, puri etc.

Tips:
1. The consistency of the amchoor can be adjusted as per your requirement. I did not add water. But if you want it to be thin you can do it.
2. If making dried, then you can preserve this in refrigerator for 8-10 days.

See you soon with a new recipe till then Happy Cooking!!!

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Bottle Gourd/ Doodhi/ Lauki Soup

Posting after quite many days.

Winter season is incomplete without soups. Have you guys ever tried making this simple lauki/doodhi soup? Do try it and enjoy it to the last sip.

Let us start cooking!!!

Ingredients:
Bottle gourd: 1 small (cut into small chunks)
Ghee: 1 tbsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Black pepper: 1 tsp (Optional)
Lemon juice: 1 tsp
Water as needed
Salt as per taste

Method:

1. Pressure-cook the lauki for 5 whistles, one on high and the remaining on low.
2. Let the pressure release by itself. Let it cool.
3. Grind it.
4. Sieve it in a vessel.

5. In another vessel heat ghee. Add asafetida.
6. Add cumin seeds and fry for a few seconds.
7. Add the lauki juice.
8. Add black pepper, salt and lemon juice and stir well. If it is very thick then add water.
9. Boil it.

10. Serve hot.

Tips:
1. You can skip the tempering part, just plain soup with pepper, salt and lemon juice.

See you soon with a new recipe till then Happy Cooking!!!

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Potatoes with Spring Onions

Potatoes go well with spring onions. Spring onions have a very great taste and its addition to any veggie enhances the taste of the overall recipe.
It is very simple and quick to make.

Let us start cooking!!!

Ingredients:
Potatoes: 2 nos medium (washed, peeled and cut into chunks)
Onion: 1 medium (washed, skin removed and cut into slices)
Spring Onion: 3 (washed and cut into pieces, whites and greens separate)
Capsicum: ½ medium (cut into pieces)
Curry leaves: 4-5
Oil: 2 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Turmeric powder: ½ tsp
Red chilly powder: 1 tsp
Coriander powder: 2 tsp
Dry mango powder (Amchoor powder): ½ tsp
Salt as per taste

Method:

1. Heat oil in kadai. Add asafetida and mustard seeds. Fry till the seeds crackle.
2. Add curry leaves and cumin seeds. Fry for a few seconds.
3. Add onion slices, spring onion whites and capsicum. Fry till the onions turn translucent.

4. Now add the potato chunks. Add salt and turmeric powder.

5. Mix well.
6. Cover and let it cook for 6-7 minutes stirring occasionally.
7. Now add the spring onion greens.
8. Mix well.

9. Again cover and cook for 6-7 minutes stirring occasionally.
10. Add coriander powder, red chilly powder and dry mango powder. Mix well. Cook for another minute.

11. The veggie is ready. Serve it hot with roti, parantha etc.

Tips:
1. You can make this veggie by using boiled potatoes.

See you soon with a new recipe till then Happy Cooking!!!

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Khatta Meetha Amla

Yippee!!! Amla season has come. I love them a lot. You can use these either as a filling to some vegetable like torai etc or you can make amla chutney, murrabba, parantha, and etc etc. Today we will make this khatta meetha amla. Tastes yummy!!!

Let us start cooking!!!

Ingredients:
Amla (Indian Gooseberry): 4 nos (washed)
Mustard Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Asafetida: a pinch
Red chilly powder: 2 tsp
Turmeric powder: ½ tsp
Coriander powder: 3 tsp
Saunf powder: 1 tbsp
Methidana powder: 1 tsp
Sugar: 4 tbsp
Salt as per taste

Method:
1. Heat water in pressure cooker. In a bowl keep the amlas and put the bowl covered in the cooker. Let the amlas cook on high flame for one whistle and other 6-7 whistles on low flame.
2. Let the pressure escape by itself.
3. Take out the bowl and let the amlas cool.

4. De-seed the amla and cut into chunks.
5. Now mix red chilly powder, turmeric powder, coriander powder, salt, saunf powder, and sugar to the amlas.

6. Heat oil in a kadai. Add asafetida. Now add mustard seeds. Let them splutter.
7. Add cumin seeds and fry for a few seconds.
8. Add methidana powder and again fry for a few seconds.
9. Put the masala mixed amlas into the kadai and mix well.
10. Let it cook for 5-6 minutes or till the sugar melts.
11. Chatpata amla is ready.
12. Serve it with roti, parantha or even mathris.

Tips:
1. Over cooked amlas will change their color to red.
2. Sugar is an optional ingredient. Without sugar also amlas tastes great.

See you soon with a new recipe till then Happy Cooking!!!

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