Aloo Palak-Potato Cooked in a creamy Spinach Sauce


For the third of Blogging Marathon #46 under the theme no onion -garlic recipe,I am sharing a creamy rich gravy.
I had aloo palak in a restaurant buffet sometime back and I liked it a lot.The potatoes were deep fried and added,also lot of fresh cream was added.
But here rather than deep frying I fried it in the pan and added.Since I didn't have cream,made it with no cream.Try this simple yet delicious creamy curry,off to the recipe......................................




Aloo Palak

 
   Basic Information

    Preparation time ~10 minutes
    Cooking time ~ 25 -30minutes
    Serves ~ 2

  

   Ingredients


Ingredient
Quantity
Spinach/palak
11/2 cups(approximately)
Potato
2 (medium size)
Ginger/inji(chopped)
1 inch
Tomato
2 (finely chopped)
Red chilly powder/milagai podi
1/2-34 tsp
Coriander powder/dhaniya podi
11/2 tsp
1/4 tsp
Turmeric powder/manjal podi
1/4 tsp
Cumin seeds/jeeragam
1/2 tsp
Cashews/mundiri
1  tbs(finely chopped)
Oil
2 tbs
Sugar/sakkarai
a pinch
Salt
1 tsp

  
   Method 
    

  • Boil the potatoes in a pressure cooker for a whistle and cut it into cubes and keep it aside.
  • Heat a pan with a tsp of oil and add in the chopped ginger and cashews,fry it for a minute.Add in one chopped tomato, saute it till it mushy.Now add in the chopped spinach,cook it till it wilts.Put off the flame and let it cool,after cooling grind it in the blender to a fine paste.
 
  • Meanwhile heat around 2 tsp of oil in a pan and fry the potato cubes till it becomes nice and golden.Set it aside. Now heat the pan and add the remaining oil,crackle the cumin seeds and add in the chopped tomato.After the tomato becomes mushy add in the red chily powder,coriander powder,turmeric powder and salt.Give it a mix and fry it for a minute.

  • Add around 1/4 cup of water and let it cook till the oil separates.Now add the ground paste and mix it well,add a cup of water and a pinch of sugar.Cook it for 3-4 minutes and finally add the fried potato and garam masala powder.Allow to cook for couple of minutes and put off the flame. 

  • Serve it warm with pulkhas and roti or jeera rice.
 


Enjoy................................................





  • The potatoes can be deep fried and added.
  • Fresh cream can be added in the end to make it so rich and creamy.
  • Addition of sugar retains the color of the spinach.
Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46.

Channa Masala -No onion-garlic Version


I love to have warm,subtle channa masala along with hot pulkhas,especially in a cold evening.
Last week the weather was so cold and wanted to make this delicious,comforting channa masala for our dinner.
This is one such curry I make often to accompany for the phulkas.But never tried with no onion and garlic.For the blogging marathon theme I tried without onion.The curry came out so well and tasted yummy.
I have already shared a South Indian version of channa masala here.Lets move on to the recipe..........................................




   Basic Information

   Preparation time ~15 minutes
   Soaking time~6-8 hours
   Cooking time ~ 25 minutes
   Serves ~ 2(generously)

Ingredient
Quantity
Chickpeas/kondakadalai
3/4 cup
Tomato
2 (medium size)
Ginger/inji(grated)
1 tsp
Green chilly/pachamilagai
1 (finely chopped/optional)
Red chilly powder/milagai podi
1/2-3/4 tsp
Coriander powder/dhaniya podi
1 tsp
1/4 tsp
Aamchur powder
1/2 tsp
Turmeric powder/manjal podi
1/4 tsp
Cumin seeds/jeeragam
1/2 tsp
Coriander leaves/kothamalli
1 -2 tbs(finely chopped)
Oil
11/2 tbs
Salt
11/4 tsp
  
 Method 



Soak the chickpeas/channa whole night and pressure cook it for 3-4 whistles in a medium flame.Finely chop one tomato and grind one tomato to a fine paste.Also grind 2-3 tbs of cooked channa to a fine paste and keep it aside.


Then goes in the pureed tomato,cook it for 2-3 minutes.Add in the red chilly powder,coriander powder,salt and turmeric powder,mix it well.Add around 1/2 cup of water and cook it for couple of minutes.


 
Now add in the cooked channa and mix it well,then add in the pureed channa.Add around a cup of water and let it simmer it for another 5 minutes.


Now add in the aamchur powder and garam masala powder and let it cook for one boil.Finally add in the chopped coriander leaves and mix it well.Channa masala is ready to serve.


Serve it with phulkas or roti.


Enjoy....................................................................



  • For extra flavor,a tsp of dried kasoori methi can be added along with aamchur powder.
  • Addition of mashed channa gives a nice consistency to the curry.
  • The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

Gobi Methi/Cauliflower with Fenugreek leaves - Dry Version(No onion-garlic)


After 2 months of break,I am here with a simple cauliflower curry with no onion and garlic for the Blogging Marathon#46.
The recipe,I noted down from a friend of mine and  its so flavorful and simple,a perfect pair of soft phulkas.The highlight of the recipe is the fresh fenugreek leaves.Today I made a dry version,to make the semi dry version add around 1/2 cup of tomato puree after the tempering.Off to the recipe..........................





Gobi Methi/Methi Gobi


   Basic Information

    Preparation time ~15 minutes
    Cooking time ~ 25 minutes
    Serves ~ 2-3

  

   Ingredients


Ingredient
Quantity
Cauliflower florets
21/2 cups(approximately)
Fresh Fenugreek leaves/methi
1 cup
Ginger/inji(grated)
1 tsp
Green chilly/pachamilagai
1-2 (finely chopped)
Red chilly powder/milagai podi
1/2 tsp
Coriander powder/dhaniya podi
1 tsp
1/4 tsp
Aamchur powder
1/2 tsp
Turmeric powder/manjal podi
1/4 tsp
Cumin seeds/jeeragam
1/2 tsp
Coriander leaves/kothamalli
1 -2 tbs(finely chopped)
Oil
1 tbs
Salt
1 tsp

  
   Method 
    
  • Put the cauliflower florets in boiling water and blanch it.(No need to cook it).Drain the water and keep it aside.
  •  Heat a pan with oil and crackle the cumin seeds,add in the grated ginger and chopped green chilly.Add in the fenugreek leaves and saute it till it wilts.Now add in the blanched cauliflower florets,give it a mix.Add in the red chilly powder,salt and turmeric powder,mix it well.
  • Sprinkle couple of tbs of water and cook it covered in a medium flame.Once the cauliflower becomes tender and cooked add in the coriander powder,garam masala powder and aamchur powder.Mix it well and keep it in a high flame for a minute.Finally add in the chopped coriander leaves and mix it well.

  • Serve it warm with pulkhas and roti.


    Enjoy......................................



    • D not add too much of water and the cauliflower should be slightly crunchy.
    • For the semi dry version use about 1/2 cup of fresh tomato puree and saute it well.
    Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #46

    Bake Fest - Event Announcement

    Bake fest is a monthly event started by Vardhini of Cooks Joy and this month I am hosting the event.The event runs from Sep 1st-30th 2014.


    Here are the rules to participate in the event.


    1. Send in any recipe that has been baked / broiled.
    2. Only vegetarian or vegan recipes please. Since eggs are used in baking,only recipes with eggs are allowed.
    3. Usage of the logo is appreciated as it helps spread the word.
    4. Link to Bake Fest announcement and my page is mandatory. If sending an old entry, it needs to be re-published with the links.
    5.You can send in any number of new entries and a maximum of 2 old entries.
    6.Please link your entries in the linky tool.






    Kadala Paruppu Purana Kozhukattai / Modagam / Kozhukattai with Channa Dhal Stuffing


    For Ganesh Chaturthi we make variety of Kozhukattai to offer to Lord Ganesh(Pillaiyar).The main one is the purana kozhukattai made with the channa dhal stuffing in my mom's place.
    But after coming to U.S,I make the simplified version of purana kozhukattai using coconut and jaggery.As Ganesh Chaturthi is around the corner I wanted to share this recipe under the Festival Theme for the Blogging Marathon #43.This stuffing can be stored in the refrigerator for a week.Off to the recipe...........................................







    Purana Kozhukattai



       Basic Information

        Preparation time ~05 minutes
        Cooking time ~ 40-45 minutes
        Makes ~ 15-18

      

       For the outer layer

    Ingredient
    Quantity
    Rice flour/arisi maavu
    1 cup
    Salt
    1/4 tsp
    Oil 
    1 tsp+2 tsp for
    greasing
    Water
    1-11/2 cups

      For the stuffing/pooranam


    Ingredient
    Quantity
    Channa dhal/kadala paruppu
    1/2 cup
    Jaggery/vellam
    3/4 cup
    Coconut(grated)
    1/4 cup
    Cardamom powder/ellakai
    1/8 tsp
      
       Method 
        
    • Pressure cook the channa dal in a pressure cooker or open pot till it becomes soft not mushy.After cooling drain the excess water and powder the chann dhal in a blender.Mean while melt the jaggery with little water and strain it.
    •  Heat a pan and fry the grated coconut and add the powderd channa dhal,add in the jaggery syrup.Mix it well and cook it a medium flame till it becomes thick.Finally add the cardamom powder and put off the flame.The stuffing is ready.(Click here for the stepwise pictorial for the puranam).
      How to make Kozhukattai
    • Take the rice flour,salt,1 tsp of oil in a bowl,boil the water till bubbles come.Add the boiled water slowly to the rice flour and mix it well with a spatula.Let it cool for a minute,now with the hands roll it to a smooth dough and keep it covered.
    • Now greas the finger and palm withthe oil and take a big gooseberry size of dough,flatten it to disc.Keep a tsp of stuffing,pull the edges to the center and make a modagam shape or cover it like a semi circle to make the kozhukattai shape.
    • Keep the prepared modagam/kozhukattai on the idly plate.Heat the idly steamer with water,after the water boils,keep the idly plate inside and steam it for 10 minutes.After its cooked carefully transfer it to plate.
    • Serve it warm.


    Enjoy..........................................................


    • The amount of water for the outer layer depends on the quality of rice flour.
    • Keep the dough covered to prevent drying.
    • The stuffing may be bit loose when it is hou but after cooling it becomes thick.
    • To make it easy and convenient roll the stuffing to a small ball and keep it.

    Aval Payasam/Poha Kheer


    For the day 2 of Blogging Marathon #43,I am sharing aval payasam for the festive themes.I have already shared a version with coconut milk and jaggery here.But today's version is using milk and sugar which we make quite often for poojas.Usually my mom makes it very simple but here I added cashew paste for extra rich taste.Lets move on to the recipe..............................




    Aval Payasam/Poha Kheer



      Basic Information

       Preparation time ~ 5 minutes
       Cooking time ~ 25 minutes
       Serves ~ 2
        

      
     Ingredients
    Ingredient
    Quantity
    Rice flakes/aval(thick)
    1/2 cup
    Milk
    21/2 cups
    Sugar/sakkarai
    1/4-1/3 cup
    Cardamom powder/ellakai
    a pinch
    Cashews/mundiri(broken)
    2+1 tbs
    1 tbs

      Method 
    • Soak 1 tbs of broken cashews in 1/4 cup of milk for 10 minutes and grind it to a fine paste.Heat around 2 tsp of ghee and roast the rice flakes till it becomes crisp and remove it.In the same pan add the remaining ghee and fry the cashews to a golden color.
    • Boil the milk in a pan and let it simmer for 5 minutes then add the roasted aval/rice flakes.Allow it to cook,once the rice flakes is cooked add in the sugar and let it boil for another 3-4 minutes.
    • Add the ground cashew paste and allow it to cook for one boil.Finally add the cardamom powder and fried cashews and boil it for a minute,put off the flame.
    • Aval Payasam is ready.




    Enjoy..............................


    • The consistency of the payasam becomes thick after cooling.
    • Here I used 1/3 cup of sugar which was little bit more but if you want milder sweet use around 1/4 cup and tsp.
    • Instead of cashew paste,condensed milk(1/4 cup) can be used,in that case don't add any sugar.
    • Saffron can be added for extra flavor. 


    Paasipayaru Sweet Sundal


    We are entering the 4th week of Blogging Marathon #43 and for this week I chose the Festival recipes.As Ganesh Chaturthi and Navaratri is nearing I  am sharing you all a simple sweet sundal made with paasipayaru/mung beans.
    Coming to the recipe this sundal can be made with the soaked beans as well as with no prior soaking.For the instant version the bean needs to be dry roasted slightly and cooked.
    But today I soaked and made it,here goes the recipe............................................






    Paasipayaru Sweet Sundal


      Basic Information

       Preparation time ~ 5 minutes
       Cooking time ~ 20 minutes
       Soaking time ~ 10 hours
       Serves ~ 3
        

      
     Ingredients
    Ingredient
    Quantity
    Whole mung beans/paasipayaru
    1 cup(soaked)
    Jaggery/Vellam
    1/4-1/3 cp
    Coconut(grated)
    3-4 tbs
    Cardamom powder/ellakai
    a pinch
    Salt
    1/2 tsp

      Method 
    • In bowl take 3 cups of water,let it boil now put 1/2 tsp of salt and add the mung beans cook it in a medium flame till it cooks (shouldnot turn mushy).Drain the water and keep it aside.
    • Now add the jaggery along with 1/4 cup of water in a pan,turn on the heat,let it melt.After it melts,pass it through a strainer to remove the scum.Keep the jaggery syrup in the same pan and let it boil to a thick consistency.Add the cooked mung beans. 
    • Mix it well once the jaggery syrup becomes thick.Finally add the gratedoconut and cardamom powder,mix it well.
    • Sweet sundal is ready.




    Enjoy.............................................

    • The soaked one cooks very fast so I used a open pot to cook whereas the instant version needs to cooked in the Pressure cooker for a whistle or two.
    • When the sundal is hot it may be slightly watery or mushy but after cooling it will be separated.

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