Aloo Sabsige/ Potato Dill

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I love anything potatoes, I am a picky eater, there are very few  veggies I like to eat, and since now I am almost vegan, there is not much choice or there are choice but I still need to know a lot I guess. This recipe I started to make from few years only. My husband told me about this simple recipe, actually he just told me about the potato and dill combo, with that idea came this simple recipe, it’s very easy and tasty it goes well with chapatti, sajje roti, mulli parantha or with just simple rice and rasam. OK let’s start making.

Basic Information:                                                                                                                                   Level: Easy
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 6 TO 8

WHAT YOU WILL NEED

Potatoes -5 to 6 medium sized chopped into cubes

Dill leaves/ Sabsige – 2 bunches cleaned and chopped

Oil – 1 tbsp + 1tsp

Jeera – 1 tsp

Turmeric – ½ tsp

Hing/ asafoetida – one pinch

1 tsp – chilli powder

1 tsp – dhania powder

Curry leaves

Salt – 1 tsp

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HOW TO MAKE

Par boil the potatoes and keep aside.

In a pan add 1 tsp oil , once it’s hot add jeera , turmeric, curry leaves and  hing , once the jeera splutters add the cleaned , chopped dill leaves and cook it for 5 to 8 minutes or until done and keep aside .

 

In a pan add 1 tbsp oil , once the oil is hot add the par boiled potatoes and fry it until its light brown and crispy.

 

Once the potatoes are crispy add the cooked dill leaves, chilly powder, dhania powder, salt and mix well cook for 2 to 3 minutes and it’s done to serve.

NOTES

If you have baby potatoes you can make it with baby potatoes.

Don’t cook the dill leaves and potatoes together in the beginning itself, thinking it will be done soon, cook them separately and then mix, only then will it look good and tastes good.

Don’t cook dill leaves  too much, just until the water from the leaves evaporate.

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Sajje roti/ Pearl Millet Roti

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Millets again, nowadays I try to use a lot of millets in our diet. It’s healthy and gluten free too. Common names for pearl millet in India are Bajri in Rajasthan, Gujarati and Marathi, Sajje/kambu in Kannada, Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi , sajjalu in Telugue, Kambam in Malayalam and bajra in Bengali.

Millet’s are healthy I don’t have to explain, but to like millet’s you need to have an acquired taste, you won’t like in the  first try itself, but its better then the Maida, wheat , rice etc. In all the millet’s I like navane/ foxtail millet more than others. This sajje roti is very easy but you need little practice, but then you can try right and practise makes perfect. Ok let me stop here and start making sajje roti.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 6 TO 8

WHAT YOU WILL NEED

1 cup water

1 cup sajje flour (see notes)

½ tsp salt

1 tsp sesame seeds (optional)

HOW TO MAKE

In a pan boil the water once the water comes to boil, add the sajje flour and take it of the stove.

Now add the salt and sesame seeds and mix well, make it into smooth dough.

Knead the dough into smooth ball and divide them into 8 medium size balls. KEEP the roti tava for heating.

Now dust the place your going to roll the roti’s , flatten the  sajje dough small balls, and spread it as thinly as possible, after the roti is 3 inches radius circle, spread the roti using the rolling pin, very delicately.

Once the roti’s are done, then cook the roti’s on very hot tava, take a wet cloth (I used my cheese cloth) and dab one side and cook both the sides for 1 minutes each side or until done. Now it’s ready to serve with any side dish.

NOTES

Sajje flour – sajje millet is ground in the nearby small mill shops ( mom gets it done in the nearby mills) or you get in shops easly nowadays

While cooking the roti, always see the upside is where you will be dabbing the wet cloth.

Only once the roti must dab with water only then the texture will be good.

There are many variations; this is a very simple recipe.You can add cumin seeds, chilly , coriander, the options are endless.

Mushroom Chilly Fry

 

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This is one recipe I was trying to get the accurate taste, you get what I am trying to say na , sigh. It’s almost like Manchurian but it’s not manchurian. This recipe includes  all types of chillies hence chilly fry is the name. G and me both love mushroom , we have tired the simplest to exotic recipes with mushroom, but every time I would make deep-fried mushroom recipe it would never taste good, the mushroom would absorb all the oil and get soggy, sigh.

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Then amma told what wrong I was doing. I always clean mushroom , then add hot water, salt, turmeric and microwave it for 5 to 6 minutes , then I would deep fry, amma told  me for making gravy and other stuff I can do that and not for deep fry so this time I just soaked he mushrooms in hot water with salt and turmeric, drained it and used it, and then it came out very crispy and dint absorb much oil and it was an instant hit at home along with Schezwan fried rice. Those who prefer spicy food will love this , I love spicy food and always in search of spicy food , any food item I like, if it’s bland I try making it spicy. If my food is not spicy I just can’t take even one morsel of the food, I am that crazy of spicy food ok let me stop bragging about my love for spicy food and let’s start making Mushroom chilly Fry

Basic Information:
Preparation Time: 20 minutes.
Idle Time: half an hour
Cooking Time: 30 minutes
makes:   Serves 2 or 3

HOW TO MAKE

Mushrooms – 1 pack or 200 gms

Maida- 3 tbsp

Corn flour – 6 tsp + ½ tsp corn flour

Ginger garlic paste – 1 tsp

Chilli powder –  2tsp

Salt – ¼ th tsp

Cooking soda – ¼ th tsp (optional)

Water – 1/3 cup or as needed

Oil – for deep frying + 1 tbsp

Bird eye chilly – 10 slit

Garlic chopped – 2 tsp

Onion – 1 big chopped into square slices

Capsicum – 1 big chopped into square slices

Spring onion – 1 cup chopped

Pepper powder –  1tsp

Soy sauce  – 1 tsp

Chilly tobacco Habanero sauce –  2tsp

HOW TO MAKE

In a bowl take cleaned mushroom, add hot water salt, turmeric, let it soak for half an hour and then drain it and chop the mushroom in 4 quarters or 2 halves depending on the size and keep aside.

In another bowl add maida, corn flour , cooking soda, ginger garlic paste, salt make a batter , and the batter consistence of dosa batter. In the bowl add the chopped mushroom in the batter and coat the mushroom with the batter

Now heat the oil, once the oil  is hot add the batter coated mushroom and deep fry until done and crisp.

In another pan add 1 tbsp oil, once hot add bird eye chilly and chopped garlic fry it for 2 minutes, now add then onion and capsicum and fry again for 2 minutes now add the sauces and cook for 2 minutes.

Now  take the ½ tsp corn flour and 2 tsp water mix well and add in the above mixture, mix well now add the deep fried mushroom and pepper mix well, take the of the stove and now add the chopped spring onion and its ready to serve.

NOTES

If you don’t have bird eye chilly you can add the green chillies.

Bird eye chilly is very spicy if you have it then add according to your level of spiciness , I have added 10 you can reduce  or add according to your taste.

 

Dhanya chai powder and chai-KASHAYA /Coriander tea powder and tea

 

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This chai or kashaya is very tasty and healthy. Amma used to make this for my grannies, as long as I remember when we were school going kids. We as kids hated it, Amma would make it with fresh coriander, milk, jaggery and many more ingredients, but now from few years we started making  this dhanya kashaya with dhanya seeds and without milk it tastes so tasty and yum.

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Dhanya tea/kashaya has many health benefits; we usually have it in the night after dinner. Kashaya is very good for digestion, its cleanse the kidneys, it’s good for your tummy, it reduces cholesterol and it has many more health benefits, as of now these are the ones I remember. Ok now let’s start making it.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Makes :  575 grams

WHAT YOU WILL NEED

To grind and make Dhanya kashaya /tea powder

Dhanya /coriander seeds – 250 grams

Jeera/cumin – 100 gms

Sauf/sompu/fennel seeds – 100gms

Om/ajwain/carom seeds – 50 gms

Cinnamon – 50 gms or more

Eliche/Cardamom – 25gms (cardamom is missing in the pic)

To make the kashaya /tea

Water – 1 cup

Dhanaya tea powder – 2 tsp

Jaggery – 1 tsp (optional)

 

How to make

In a pan dry roast all the ingredients under to grind, one by one. Dry roast all the ingredients for 5 minutes or until you it’s hot, not more than that. I roasted in the oven dhanya for 3 minutes and other for 1 minutes, it depend on the oven your using, soc heck and roast.

Spread it on a paper or a big plate for cooling down, once it’s cooled down grind it into coarse powder, you can store it for at least for a year, but it will be over by then.

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Now in a sauce pan add water, jaggery and dhanya tea powder let it boil for 10 minutes, strain it and the healthy drink is ready to serve.

NOTES

Milk also can be added, since we don’t drink milk I don’t add.

Without jaggery also it can be made, but it will be very bland, sugar also can be added.

Cinnamon can be added more, but I had less so added less.

Dry ginger can be added too, or fresh ginger can be added while making the tea/kashaya.

Cluster beans/Gorikai/Kothavarangai parupu usli

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Gorikai (in Kannada) parupu usli is a typical Brahmin/Iyengar recipe I think so, because I never had this before wedding. Not even until recently. Now days I try to balance the cooking between our types of cooking, husbands side cooking, sometimes fusion of both. My MIL just gave an idea of the recipe, it’s very easy and simple recipe, I have just done small changes, but it does not affect original taste of the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Serves :  3 to 4

WHAT YOU WILL NEED

2 cups chopped Cluster beans (cut inch 1 inch piece)

2 tbsp – Tool dal

2 tbsp – channa dal

10 to 15 – badgi chilies 

4 tbsp – grated coconut

2 tsp – oil

1 pinch – Hing/asafoetida

1 tsp – mustard seeds

1 tsp – turmeric

1 tsp- salt

1 spring – curry leaves

HOW TO MAKE

In a bowl soak dals and chillies, soak at least 1 hour.

Cook the cluster beans with salt, once cooked keep aside.

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Now grind the soaked dal and chilly, grind it coarsely keep aside.

In a pan add oil, add mustard seeds once its splutters, add hing, turmeric, curry leaves and mix well. Now the grind paste mix well, add some salt. Let it cook for 5 minutes.

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Once the dal is cooked, add the cluster beans let it cook for 2 to 3 minutes so that the dal paste and cluster beans are mixed well. Once it’s cooked its ready to serve.

NOTES

This recipe can be made with beans also, maybe other veggies I am not sure.

The dal paste can be roasted until it becomes crisp too and then the cluster beans can be added.

I have added 2 types of chilies for more spiciness,the other is mankatti red chilly.

you can add or minus chilies, according to spice levels.