Bombay Saagu | Aloo - Potato Gravy

Potato is one of my all-time favorite vegetable as we can make different kinds of dishes using potatoes. It can be used for the main course, side dishes like palya or gravy, you can prepare soup, you can use it as a starter and more. Today am going to share a simple and easiest dish called potato saagu|aloo gravy. It can be served with rava dosa, neer dosa, poori, or rava idli. I like this gravy to be slightly spicy. It does not take much time to prepare, here I am going to share the recipe with you all today.

Cuisine: Karnataka  | Preparation: 10 minutes
Cookin: 20 minutes | Serves: 4

Ingredients:

Potatoes                -  3 medium size
Oil                         -  1 tbsp
Chana dal              -  1 tsp
Urad dal                -  1 tsp
Curry leaves          -  1 spring
Mustard seeds       -  1 tsp
Onion                   -  1 large size
Green chilies -  2
Turmeric powder   -  1/2 tsp
Besan powder       -  2 tsp (gram flour)
Water                   -  1.25 cups
Salt                      -  as per taste
Coriander leaves   -   2 tbsp

Method:

Boiling Potatoes

• Rinse and wash 3 to 4 potatoes very well and cut into the middle. In a pressure cooker, boil the potatoes along with salt for 3-4 whistles in a medium flame. 
• Once the cooker is cool, take off the potatoes and peel them and smash in a smasher or using hand. keep aside.

Making Saagu:

• Take a deep Kadai/pan, add oil to heat. add mustard seeds and let them splutter.
• Add chana dal, urad dal and fry till color change to little brown.
• Add curry leaves, chopped onions, and green chilies and fry for few minutes or until onions turn transparency. 
• Now add boiled and mashed potatoes and fry for 2 minutes.
• Add water, turmeric powder and besan powder to it and stir well.
• Adjust the salt as per taste, and add more water if the saagu becomes thick. Let it boil for a few minutes in a medium flame.
• Once it is cooked well, switch off the flame and garnish with coriander leaves.
• Serve hot with rava idli or rava dosa.

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Special Spicy Chutney - Best Sides For Roti

This is one of the special chutney made up with few ingredients in less time. It is a very easy and simple recipe that goes well with roti along with ghee or fresh cream. I never saw or heard about this recipe outside in any hotel. Usually, everyone knows upsaaru Khara (made up of green chilies), but this is called upnesru Khara totally different from upsaaru Khara and this is one of the best combinations with roti. 

This is more often prepared at my home and my favorite too. You can store this in an airtight container and keep it in the fridge for 1 week. If you want too spicy you can add more red chilies, it will give a more spicy taste. It is best suitable in the winter or rainy season to enjoy the perfect taste with hot roti's. Don't miss out to try this recipe at your home. You can use ghee or fresh cream or curd to mix with this when you eat roti. Here I am sharing the recipe with you all today.

Cuisine: South Karnataka | Cooking: 5 minutes
Preparation: 5 minutes | Serves: 4-5

Ingredients:

Cumin seeds    -  1 tbsp
White sesame  -  3 tbsp
Red chilies -  15 
Dry coconut     -  1/2 cup
Tamarind         -  1 big lemon size
Garlic              -   1 whole
Salt                 -   as per taste
Curry leaves    -   1 handful

Method:

1. In a frying pan, add cumin seed and white sesame and fry for 2-3 minutes in a medium flame and keep it aside.
2. In the same pan, add red chilies and curry leaves and fry about 3-4 minutes in a medium flame and keep it aside. (You can add/less red chilies on your taste preference, add more if you like it to be spicy).
3. Once you are done with dry roasting, switch off the flame, and let it cool completely.
4. Now add roasted ingredients and remaining ingredients in a jar and make a fine powder first.
5. After fine powder, add water gradually little by little and make a thick paste. Paste thickness like in the picture.
6. Serve it with hot roti, topped with ghee or curd.

If you like this post, kindly comment below and do share your valuable response. Thank you :)

Citron Lime Rice - Herlekai Chitranna

Chitranna is prepared in many varieties, this recipe is one among them. The fresh and bitter tang of citron gives a different flavour. We extract the juice and prepare chitranna from it and the peel is used to make pickles which gives an outstanding mouth-watering taste. Citron lime rice is very popular in the southern part of India. This is a seasonal fruit which is good for health. This rice is very easy to prepare and can be prepared quickly.  Here I am going to share the recipe today.

    
Cuisine: India| Cooking: 15 minutes
Preparation: 5 minutes | serves: 3-4

Ingredients:

Cooked Rice             -    1 ½ cups/pavu
Coriander leaves       -   3 tbsp
Green chillies           -    4-5
Turmeric powder      -    1 tbsp
Salt                          -    as per taste
Citron juice              -    1 fruit juice
Onion                       -    1 big size 
Grated coconut         -    ½ cup

To Temper:

Oil                           -   4-5 tbsp
Mustard seeds          -   1 tbsp
Urad dal                  -    1 tbsp         
Chana Dal                -    1 tbsp
Peanuts                   -     2 tbsp
Curry leaves            -     1 spring
Hing/Asafoetida       -    a pinch (optional)

Method:

1. Cook rice apart by adding water in a pressure cooker for 2 whistles in a medium flame and allow it to cool and set aside.
2. Heat a deep pan/Kadai by adding oil in it. Once heated add peanuts and stir till it turns a little brown.
3. Now add mustard seeds, chana dal, urad dal and fry for a minute.
4. Once chana dal and urad dal turn a golden colour, add green chillies, curry leaves and a pinch asafoetida/hing and Fry for a minute.
5. After 1 minute, add onion and turmeric and fry until onion gets transparency and raw smell of turmeric goes well.
6. Once it is done switch off the flame and adds prepared rice followed by citron lime juice and salt.
7. Mix all together properly, check for salt and sourness. If needed add more citron juice and adjust the salt.
8. Garnish with chopped coriander leaves and grated coconut and serve it hot.

Notes:   

• Take care of peanuts, chana dal and urad dal. Do not overcook or undercook as it spoils the taste of the rice.

Moong Dal Gravy/Thove or Dal Fry

Moong dal thove is an easy and simple delicious dish prepared all over India. It has its own unique flavor and color. Moreover, it does not require much masala, hence you don't feel it much spicy. The main ingredients are tomatoes and onions. It contains a high amount of proteins, low cholesterol, and low fat. This is one of our favorite side dish which is often prepared by my mom for chapathi. It is not only served with chapathi but also can be served with hot white rice or Ghee rice or Jeera rice. Here am sharing my mom's recipe today.

Cuisine: Indian | Cooking: 20 minutes
Preparation: 15 minutes | Serves: 4-5    

Ingredients:

Moong dal                -  1  cup

Water                        -  3  cups(to cook dal)
Tomato                     -   2 or 3 medium size
Salt                           -   as required
Grated coconut         -  4 tbsp
Coriander leaves       -  few

Onion                         -  1 medium size

Water                         -  1 1/2 cups (if required)

To Tamper:

Oil                             -   2 tbsp

Mustered seeds        -   1/2 tsp
Curry leaves              -   1 spring
Green chili -   3 to 4

Method:

1. Wash and boil moong dal with 2 cups of water in a deep pan/Kadai in a medium flame until it becomes soft.
2. Now add chopped tomatoes to boiling moong dal and let both cooks completely. Once it has done, add salt as per taste.
3. Meanwhile, take a small pan to tamper, add oil to heat, mustard seeds to splutter, curry leaves, green chilies, and onion, fry until it gets transparent. 
4. Add this tempered to cooked moong dal and tomato mixture. Stir well 
5. Switch off the stove, garnish with coriander leaves and grated coconut.

      Serve hot with chapathi, jeera rice or white rice.

Note:

• If gravy becomes thick add water as required when boiling dal and tomatoes.
• The onion should be fried till transparent as it gives more flavor.
• You can cook moong dal and tomatoes in a pressure cooker, but make sure not overcook (moong dal should not over smashed).

Toor Dal Rasam

Bored of eating the same regular food..??? Here is a quick and easy recipe Toor Dal(ಬೇಳೆ ಕಟ್ಟಿನ ಸಾರು) to enjoy your meal. This is one of the famous traditional recipes in India. This is one of the tastiest Rasam which I have had till now among the different types of Rasam. You will definitely enjoy this food during the winter season especially when it's raining, have this Rasam with hot rice and homemade hot Ghee. You can also eat this when you have throat pain or itching. This food can also be consumed post-delivery as most of them actually prefers this Rasam. This is one of the healthy diet food as the ingredients used to prepare this Rasam like Turmeric, Jeera, Garlic is very good to our body. This is one of my most favourite recipe which I am going to share with you all today. Try this at your home and let me know your experience through comments...😊😊

                                               Quick Rasam

Cuisine: Indian          | Cooking: 20 minutes 
Prepare: 10 minutes  | Serves: 5-6

Ingredients:

Toor dal     -  1 cup
turmeric     -  1 tbsp
Tomato      -  1 big size
Tamarind   -  lemon size
Salt           -  as needed
Water         -  1-2 cups

To Temper:

Oil/Ghee                   -  1-2 tbsp
Curry leaves             -  1 spring
Jeera/cumin seeds     -  1 tbsp
Green chillies             -  4-5 nos, for medium spicy
Asafoetida                 -  a pinch
Garlic                        -  7-8 pods

Method:

1. In a pressure cooker add toor dal, tomato, turmeric, water (2 cups) and cook till you hear 2 whistles. Keep it aside for 10-15 mins, let the cooker cool down.
2. Take a pan, add oil/ghee, cumin/jeera till it splutters, next add Green chillies, asafoetida, garlic and fry.
3. Take out the boiled toor dal from the cooker and add it to the pan.
4. In a while, grind the chopped tomato and tamarind separately.
5. When it starts to boil, add the Tomato-Tamarind paste and salt.
6. Cover a lid and cook it with medium flame for 5-10 minutes until it boils.

    A quick tasty Rasam is now ready to serve with hot white rice, homemade ghee and a pickle or papad.

      

Note:

• If the tomatoes are sour, you might need less tamarind paste. Adjust the tamarind paste accordingly.
• You can use red chillies too, use chillies (Green/Red) more if you want it to be spicy.
• Replacing cumin seeds with mustard seeds also makes Rasam tasty, but I prefer cumin seeds as it gives different aroma in the Rasam.
• Turmeric, jeera and garlic are healthy food and main ingredients to this Rasam, try not skipping those.

If you like this post, kindly comment below and do share your valuable response. Thank you :)