August 26, 2010

Kasuri Methi Wale Aloo

I love Potatoes ( What's there not to like in potatoes, anyways .. ) The other day, I was meaning to make Aloo Methi with fresh fenugreek leaves. Since, I didn't have fresh methi on hand, I used Dried Methi Leaves ( Kasuri Methi ) & I was pleased with the results.

This is one of those quick dishes that is just easy for anyone to cook & this gets done in no time. Perfect for a weeknight dinner & is great for lunch box too

Kasuri Methi Wale Aloo

You will hardly require any ingredient for this one, The name says it all .. Kasuri Methi & Aloo, they really do make a great combination. Infact, kasuri Methi pairs well with Gobi too

There aren't too many flavours in this dish. The main flavour comes from Kasuri Methi. Red Chilli powder & green chillies are added for that little bit of heat. If you cannot handle too much heat, you could leave out either of them.


You Will Need:
  • 3 large potatoes - nicely scrubbed
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 3 tsp Kasuri Methi
  • 1/2 tsp Red Chilli powder
  • 2 green chillies - slit lengthwise
  • Cooking Oil
  • Salt as per taste
How To:
  • Par boil the potatoes in water. Allow them to cool. Dice them & set aside
  • Heat oil in a pan, splutter cumin seeds & add green chillies & allow them to sizzle for a couple of seconds.
  • Add diced potatoes, turmeric powder, red chilli powder & salt. Cook on medium heat with a closed lid & keep stirring often to avoid the bottom from getting burnt. If the potatoes start sticking to the pan, sprinkle some water But don't add too much water else, the potatoes will get mushy.
  • When the pototoes are completely cooked yet firm, add crushed kasuri methi & give it a stir & cook for a couple of mins before transferring them to a serving bowl.
Serve with Warm rotis & Yogurt .. Enjoi !!!
NOTE:
  • Do Not add huge amounts of Kasuri Methi to the curry as it has a slightly bitter taste.
  • You can replace Kasuri Methi with fresh Methi leaves, But the flavor of Kasuri Methi is sligthly different & I love it
  • Instead of parboiling the potatoes, I sometime dice them & cook them in oil. This definitely is much more oily, but tastes like Heaven !!! This is perfect of you want to make this fir picnics esp during summer as you need not worry about them getting spoilt.

August 19, 2010

South Indies: Instant Upma

Before I begin talking about Instant Upma, I have to say this .. The credit for this recipe goes to my mother, for this is her creation & the picture of the 'Instant Upma Mixture 'that you are going to see below is prepared by her ... Thanks Amma :)

This one is very simple to make & is a huge time saver. All you need to do is Roast Semolina, do the tempering & mix semolina along with desicated coconut to form a crisp mixture. Store it in air tight jars. The mixture takes about 30 minsto make from start to finish & later you can make upma just like you would do maggi noodles .. Infact, this is quicker than Maggi .. Seriously...

Instant Upma 1

It tastes as good as the traditional Upma sans onions & other veggies that you may like to add. You can make the slightly more elaborate one during weekends, for other days & esp weeknights, this is great.

Shankar usually take this on his travels so that he can relish a hassle free breakfast & then I was like, why not start using this at home too, it is so handy. This is a real time saver for bachelors or even for women with busy schedules. Imagine, you get back late from work & piping hot upma is just 2 mins away .. Bliss !!!


For the Instant Upma Mixture:


You Will Need:
  • I Kg Semolina/Upma Rava
  • 200g cooking oil
  • 2 tbsp oil - for roasting semolina
  • 150g Desicated coconut
  • 20 Green Chillies - chopped
  • 1 tbsp curry leaves - chopped
  • 3 tbsp fresh cilantro - finely chopped
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • 2 tsp turmeric powder
  • Salt as per taste

How To:

  • Take a huge Kadhai & heat about 2 tbsp oil. When warm, add semolina & roast on medium flame until aromatic & semolina begins to change colour. This should take about 10-12 mins considering the amount of semolina. Set aside & allow it to cool
  • In the same kadhai, Heat 200g oil & splutter mustard & cumin seeds. Add urad & chana dal & allow them to change color slightly.
  • Add curry leaves, chopped green chillies, turmeric & chopped cilantro & saute on medium heat until the chillies, curry leaves & cilantro become slightly crisp.
  • Add desicated coconut & fry for a couple of minutes.
  • To this, add roasted semolina & salt as per taste & mix well on low heat. Keep stirring for about 5-7 minutes till the upma mixture starts looking crisp ( It should look like the picture above )
  • Allow it to cool & transfer into an air-tight jar for later use

Instant Upma 2


To make Upma:

  • 1 cup Upma mixture
  • 2 cups water
  • 1 tsp Desi Ghee

How to:

  • Take a small sauce pan, heat water. When the water starts boiling, add desi ghee.
  • Pour the Upma mixture slowly. Keep stirring continuously as you pour so that no lumps are formed.
  • Allow it to cook. This should take a couple of mins.

Transfer it to your bowl & enjoy it with some fresh yogurt or with sprinkle some Chutney Pudi on top like I did .. Enjoi !!!!

You can add a few frozen peas or any other frozen vegetables you have on hand. I sometimes add Vangi Bhath powder for a spicier version.


Note:

  • 1kg mixture should last for about a month depending on your usage
  • The mixture stays fresh for a good 2 months. Beyond that, the flavours start getting stale.