Tuesday, March 12, 2013

Aachari Aloo in gravy ( baby potatoes in pickle spices gravy )

Potatoes in any form are everyone's favorite at home.  I have to keep innovating to avoid monotony set in, in my potato dishes , as I make a lot of potato based dishes.
All along I have made dry achari aloo so this time I tried to make them in gravy. They turned out to be even more delicious than the dry ones. Everyone ended up licking their fingers by the end of the meal.
Then a suggestion came from my son to make this gravy with boiled eggs i.e. let's make aachari egg curry.  So next time when I made this dish I kept some gravy aside for their egg curry. Well! According to my husband and son it was equally tasty. I have to rely on their verdict coz I don't eat eggs.

Ingredients :
Baby potatoes.                600 gms
Mustard oil.*                   3 tbsp + 1 tbsp
Asafoetida.                    A large pinch
Mustard seeds.               1/2 tsp
Fennel  seeds.                1/2 tsp
Nigella  seeds.                1/2 tsp
Fenugreek seeds             a pinch
Onions.                          2 medium ( grated)
Tomatoes.                      4 medium
Garlic (crushed).             2 tsp
Ginger paste.                  2tsp
Red chilly pd.                 2 tsp
Coriander pd.                 2 tsp
Turmeric pd.                  1/2 tsp
Whole red chilly.            4 no.
Tomato purée                 2 tbsp( readymade) optional
Vinegar.                         2 tbsp
Water.                           1  1/2cup
Sugar.                            2 tsp
Salt                                to taste
Chopped coriander.         2 tbsp for garnish.

Spice mix**
Mustard seeds.                1 tbsp
Cumin seeds.                  1tbsp
Nigella seeds.                 1 tbsp
Fennel seeds.                  1 tbsp
Fenugreek seeds              1/2 tsp
Method :
  1. Dry roast seeds given under spice mix. Cool and grind into a fine powder. Keep it aside.
  2. Blanch and purée the tomatoes.
  3. Boil baby potatoes. Peel them and immediately sprinkle some salt on them.
  4. Heat 1 tbsp oil in a non- stick pan and toss these baby potatoes till they attain a golden color.
  5. Heat remaining oil in a heavy bottom pan. Add asafoetida and crackle mustard seeds. Then add fennel, nigella ,fenugreek seeds and whole red chillies.
  6. Once they brown a little add grated onion and garlic.
  7. Fry onions till nice and brown.
  8. Tip in homemade tomato purée and ginger paste.
  9. Fry for 2 minutes.
  10. Add  5 tsp of spice mix, red chilly pd, coriander pd, turmeric pd and salt.
  11. Give it a good mix.
  12. Cover and cook on med. heat till oil separates.
  13. Add readymade tomato purée and sugar . Mix well
  14. Add  1 1/2 cups of water and baby potatoes, bring it to a boil, then simmer for a few minutes till all the flavours blend properly.
  15. Now add vinegar. Mix well. Taste and adjust salt.
  16. Garnish with chopped coriander .
  17. Serve hot with an Indian bread of your choice.

  1. check gravy before serving.
  2. You can adjust the quantity of water as per your liking of consistency of gravy. I prefer it to be thick.
 * if you don't like mustard oil, use a vegetable oil of your choice.
** remaining spice powder can be stored in an airtight bottle for future use

Friday, March 8, 2013

Mint and Coriander flavoured Pulao (Vegetable rice)

Pulao is a very old recipe but it is never out of date and people world over make it with a lot variations, normally made with vegetables and spices, here is my version of Pulao. Hope you enjoy it my way.

Ingredients :       
Servers 4

Green Paste:
1 cup ( loosely packed with stems washed and cleaned)

1/2 cup. ( washed and cleaned)

Ginger paste.  
1 tsp

Green chilly.  
1 large

Vegetables :

Cauliliflower, carrot , peas  and beans mixed.
 250 gms.  ( big cubes )

150 gms. ( cubed )

For marinade:

Ginger paste 
1 tsp

Garlic paste 
1 tsp

Red chilly pd. 
1/4 tsp

Lime juice 
1 tsp

Garam masala. 
A pinch
1/4 tsp

250 gms. ( 1. 1/4 cup ) (preferred   Basmati rice)

1 large sliced

2 tbsp

Ghee / clarified butter. 
2 tbsp

Lime juice. 
1 tsp

1 tbsp for frying paneer.

Salt to taste

Red chilly pd. 
1 tsp

2 1/2 cups.

Chopped coriander.  
1 tbsp

Whole masala:

Cumin seeds. 
1 tsp.


Bay leaf 

1" piece


Method :
1.      Using little water grind items under green paste into a fine paste.
2.      Marinade paneer using items under marinade for 20 min and then fry it till golden and keep it aside.
3.      Wash and soak rice for 20 min.
4.      Heat oil in a deep , heavy bottomed pan and add whole masala. 
5.      When it crackles add onion and fry till lightly golden.
6.      Add vegetables , stir for a minute.
7.      Add fried paneer, red chilly pd, green paste, salt. Stir to mix.
8.      Drain the rice and add to the above mix.
9.      Add water and give it a boil. 
10.  Cover and cook  on slow till half done.
11.  Now add lime juice and garam masala. Mix lightly and cover and cook on slow till  rice is done.
12.  Mildly flavoured vegetable rice is ready. Garnish with chopped coriander.
13.  Serve hot . Pour a little ghee/ clarified butter on individual plates.
14.  Serve with raita ( spiced yogurt), pickle and papad.
15.  I also serve fried okra in tangy gravy with the above accompaniments.