Odiya Style Sauteed Potatoes (Aloo Bhaja)

Indian Vegetarian Main Course Special

Bengali/Oriya Cuisine

Odiya Style Sauteed Potatoes (Aloo Bhaja)

Serves 2

Ingredients:

Potatoes- 2 Large, Cut into very Thin Strips/Chopped         

Cumin Seeds- ½ Tsp.

Mustard Seeds- ¼ Tsp.

Dried Medium Red Chilli- 1, Broke in Half

Turmeric Powder- ½ Tsp.

Mustard Oil (Kacchi Ghani Sarson Tel)- 2 Tbsp.

Salt- To Taste

Kashmiri Red Chilli Powder- ½ Tsp.

Method:         

In a Pan, Heat Oil, Add the Cumin Seeds, Mustard Seeds & Red Chilli 

Let the Seeds splutter & as the Chilli turns Smoking Red

Add Turmeric Powder & Sauté

Add the Potato Pieces 

Fry till the Potatoes on High Flame for about 30 Seconds

Cover & Cook on Low Flame till Tender

Add Salt & Stir for about a Minute

 

Serve Fresh & Hot with just Steamed Rice/Pakhal Bhat/Khichdi or can be consumed with Dal Fry!

Tips:

Can Add Other Vegetables like (Parwal/Potol/Potola)

Can add Panch Phoron/Panch Photan for Tempering if using other Vegetables

Can add Red Chilli-Cumin Powder if using Panch Phoron & other Vegetables

Can add Finely Chopped Green Chillies

Feel free to share your views & do let us know how this one turned out :) 

Rice Pudding (Chawal ki Kheer)

Indian Egg less Sweets Special
Punjabi/Sindhi/Uttar Pradesh Cuisine
Rice Pudding (Chawal ki Kheer)

Serves 2

Ingredients:

Jeera Samba Rice/Special Kheer Rice- ¼ Cup

Pure Ghee- 1 Tsp.

Milk- 1 Litre

Sugar- 25 Grams or To Taste

Almonds- 1 Tbsp., Blanched & Slivered 

Raisins- 1 Tbsp.

Cardamom Powder- ¼ Tsp.

Rose Water- 1 Tsp. 

Saffron- Few Strands

Method: 

Clean, Wash & Soak Rice for about 30 Minutes to 1 Hour

Soak Almonds in Hot Water for about 30 Minutes so that the skin is removed easily

In a Heavy Bottomed Pot, Heat Ghee

Fry the Rice on Low Flame for about 3-4 Minutes

Add Milk and bring to a Boil

 

Turn the Flame down & Cook till the Rice is cooked

Always keep a check that the Milk doesn’t stick to the bottom of the Pot

The Kheer needs to have a Consistency just like that of a Thick Custard

Add Sugar, Cardamom Powder, Saffron & Stir

Add the Sliced Nuts, Raisin & Mix Well

Serve Warm or Chilled, tastes equally great!!!

 

Tips:

Preferably Full Cream should be used for this Recipe to get the desired Kheer Consistency & Taste!

Can use Blanched, Skin Removed & Chopped Almonds instead of Slivered Pieces

In case the Almonds can’t be soaked in Water, can also Microwave the Almonds soaked in Water on full for about 2 Minutes

Can use Peeled & Chopped Pistachios

Can use Few Drops of Rose Essence if Rose Water is unavailable

Our Personal Favorite is the Spanish Version with the addition of Cinnamon Powder sprinkled on the Kheer Bowl which are then kept to Chill & Tastes Yumm!

Feel free to share your views & do let us know how this one turned out :) 

La Boulangerie French Bakery @ Chennai

La Boulangerie French Bakery in Chennai

Since 2007

Items are available at various locations Ampa Mall, Besant Nagar, Harrisons Hotel, Kottupuram, Neelangarai, Nungambakkam, Sholinganallur, newest one opened at Velachery Main Road (closed that soon as well!)

Whole Wheat Bread 

For more information visit here:

www.laboulangerie.in

http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/article561560.ece


Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area:)

Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi) (Jain/No Onion Garlic)

North Indian Vegetarian Main Course Special

Jain/Uttar Pradesh Cuisine

Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi)
(No Onion Garlic)

Serves 3-4

Ingredients:

Potatoes- 4 Medium, Peeled and Cut in Cubes

Wadi (Urad or Moong Dal ki Mangodi)- ½ Cup, Fried in Oil & Crushed

Tomato-2 Medium, Roughly Chopped

Green Chili- 1, Finely Chopped

Extra Light Olive Oil/Oil Pomace Oil- 1 Tsp.

Cumin Seeds- ½ Tsp.

Coriander Powder- 1- ½ Tsp.

Turmeric (Haldi)- ½ Tsp.

Dry Ginger Powder (Sonth)- a Pinch

Salt- To Taste

Garam Masala- ½ Tsp.
Fresh Coriander Leaves- ½ Cup, Finely Chopped

Method:

Make a fine Paste with Ginger-Green Chilies-Tomatoes & Keep Aside

In a Pressure Pan, Heat Oil, Add Cumin Seeds & let the Seeds Splutter

Add Ginger-Green Chilies-Tomatoes Paste & Sauté for about 2 Minutes or till Oil Surfaces (can sprinkle Water if needed)

Add all the Dry Masalas (Coriander Powder, Haldi, Ginger Powder) & Stir for about a Minute or so

Add the Potatoes in this Gravy & Combine Well

Add Water, Cover & Pressure Cook till Potatoes are done
Sprinkle Garam Masala when done

Garnish with Coriander Leaves & Serve Hot in a Thali with Phulka, Kaddu ki Sabzi & Boondi ka Raita!

Tips:

Again another addition from my Husband’s Hostel days & the UP connection we both share!

Something that can be made in a jiffy for Tiffin/Lunch Box without requiring a lot of vegetables

Can be served with Kachori, also can be made without the Wadi for Kachori

Feel free to share your views & do let us know how this one turned out :)

Moroccan Vegetarian Tajine

International Vegetarian Main Course Special

Moroccan Cuisine

Vegetarian Tajine

Serves 2

Ingredients:

CousCous- 3 to 4 Tbsp.

Cinnamon- 2 Sticks

Onions- 2

Carrots- 2

Sweet Potatoes- 2

Fresh Coriander Leaves-

Paprika- 1 Tsp.

Cooked Chick Peas- 1 Cup

Tomatoes- 2, Finely Sliced

Fennel Bulb- 1

Parsnips- 2

Coriander Seeds- 2 Tbsp.

Cumin Seeds- 1 Tsp.

Ginger Powder- 1 Tsp.

Saffron- 3 Strings

Dried Apricots- 3

Red Chilli Powder- ½ Tsp.

Turmeric Powder- ½ Tsp.

New Potatoes- 6 to 7

Parsley- few Leaves

Mint Leaves- 3 to 4

Vegetable Stock- Few Tbsp.

Pickled Lemon- ½

Olive Oil- 2 to 3 Tbsp.

Method:

Cut all Vegetables into Round Circles

Dry roast some Cinnamon, Cumin & Coriander Seeds

Slice some Parsnips & Carrots into Circles

For Tagine Spice Mix:

Mix Ginger Powder, Red Chilli Powder, Turmeric Powder, Roasted Cinnamon-Cumin-Coriander Seeds into a Fine Powder

In a Tagine Pot, Heat Olive Oil, Add Onions & Sauté

Add all the Cut Vegetables in the Pot till Cooked

Add Salt & the Dry Spice Mix

Add Stock & let it Simmer

Add Tomatoes, Pickled Lemons, Chick Peas, Coriander Leaves, Parsley & Mix Well

Add Saffron on top of the Layer

For Couscous:

In a Bowl, Add Couscous, Stock, Salt, EVOO & Keep Aside for about 10 minutes

Once Soft & Fluffy, Add Freshly Squeezed Lemon Juice, Mint Leaves, Coriander Leaves & mix using a Fork

Serve Hot with Tagine!

Tips:

Preparing a new Tajine Pot:

To prepare a new Tajine before cooking; soak both the Pot & the Lid overnight in water (so that they are completely immersed in water)

Then fill the Pot with water, add same salt and a few Bay leaves and a few Cardamom pods

Heat over a Low gas Flame, until boiling to infuse the herbs into the porous terracotta

(If the Tajine is used regularly this won't need to be redone

Tajines can be used on the Barbecue, Charcoal or Low gas Flame but are not recommended for electric cook tops or in the oven)

Feel free to share your views & do let us know how this one turned out :)