LILU LASAN METHI NA THEPLA (GREEN GARLIC AND FENUGREEK SAVOURY FLATBREAD)

Lilu Lasan Methi Na Thepla is a unique, winter special Gujarati dish with an absolutely delicious flavour. These Theplas are made using the fresh green garlic and fenugreek leaves which are available in abundance in the winters. Winter season is my favourite in general not only due to the pleasant climate we get to experience only then, but also due to the availability of unique fresh green vegetables!

Once again my interest in learning and trying out new traditional dishes lead me to this dish. Got the recipe and also the Theplas for tasting from the same Gujarati friend who taught me the delicious Surti Undhiyu! The combination of fenugreek, garlic and the garlic stalks with curds and jaggery make the theplas taste unique and irresistible!

For some more delicious dishes, do take a look at the following recipes too…

  1. Methi Thepla (Fenugreek Flatbread)
  2. Doodhi Thepla
  3. Doodhi Methi Muthiya
  4. Corn Paalak Rawaa Dhokla

Prep Time : 30 min

Cooking Time : 2 min/Thepla

Serves : 14 Theplas

Cup Used : 200 ml

INGREDIENTS :

  • 2 cups Whole Wheat Flour
  • 3 tbs Gram Flour (Besan)
  • 1 cup Chopped Fenugreek Leaves (Methi)
  • 1 cup Finely Chopped Green Garlic Stalks (Obtained from a 100 gm bunch)
  • 4 tbs Sesame Seeds (Til)
  • 1/2 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 3 tbs Grated Jaggery
  • 1/2 to 3/4 cup Slightly Sour Homemade Curds (Or As Required)
  • 4 tbs Oil
  • Salt To Taste

To Be Ground To A Paste :

  • 1/3 cup Green Garlic Cloves (Obtained from a 100 gm bunch)
  • 20 Large Dry Garlic Cloves
  • 6 Spicy Green Chillies…. To be adjusted as per preference

METHOD :

  1. To make the Lilu Lasan Methi Na Thepla, first discard the roots and thick stalks of the fenugreek leaves, whilst retaining the tender one’s alongwith it’s leaves.
  2. Similarly, discard the roots of the green garlic and separate it’s green stalks
  3. Wash all these veggies separately and drain.
  4. Next, grind together all the garlic cloves and the green chillies and finely chop the methi leaves and the green garlic stalks.
  5. Mix well the grated jaggery with the curds and set aside.
  6. Assemble this curd mixture, chopped greens, garlic chilli paste and all the other above mentioned ingredients in a mixing bowl.
  7. Knead into a semi soft dough and set aside for a while.
  8. For the purpose, it is advisable to use only curds and not water.
  9. Divide the dough into 14 equal parts and roll out into circular discs of approx 7″ diameter each, using whole wheat flour for dusting.
  10. The rolled out theplas should be basically on the thinner side in thickness.
  11. Roast on a hot griddle, fist on a slightly low flame till tiny bubbles appear on the top surface.
  12. Smear some ghee and flip. Roast this flipped side on high flame.
  13. When brown spots appear on the lower side, which indicates that it is cooked, smear some ghee on the top half cooked surface and flip again.
  14. Roast on high flame, applying pressure on the edges with a spatula till the flipped side is roasted.
  15. Transfer onto a plate and smear some more ghee on the top.
  16. Serve these absolutely delicious and nutritious Lilu Lasan Methi Na Thepla with some Kothimbir Pudina Chatni (Corriander Mint Chutney) or Kairiche Aambat Goad Lonche (Sweet And Sour Raw Mango Pickle) and Vadwaani Marchaa Na Athaanu by the side.

NOTE :

The overall taste of these Theplas should be sweet, sour, spicy and a bit garlicky (all the flavours should be on the higher side. In case more spicy taste is preferred, then the quantity of red chilli powder has to be increased.

After winters, when the fresh green garlic becomes unavailable, the quantity of the dry garlic should be increased accordingly.

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AALOO MUTTER PANEER TIKKI (SAVOURY POTATO, GREEN PEAS & COTTAGE CHEESE CUTLETS)

Aaloo Mutter Paneer Tikkis are delicious Cutlets made using Potatoes, Cottage Cheese and Green Peas flavoured with some very simple and minimal spices, so as to keep the original flavours intact. With winters, sweet green peas flood the markets. Though nowadays they are available all year round, in the olden days, say my childhood these would be available exclusively in the winters!

Then would start my mom’s experiments green peas dishes from Mutter Paneer, Mataar Chi Usal, Mataar Chi Rassa Bhaaji with Bajari bhaakari to green pea potato cutlets! It would be fun and I would always look forward to these simple yet yum dishes. Simplicity and having homemade food only was the norm those days! Oh! And what days were those! Simple lifestyle, fresh seasonal produce, no adulterated cereals and pulses, fresh air….. The list might never end…. Sigh!

Well it so happened that while scrounging the refrigerator for leftovers, I found a few boiled potatoes and a lilltle cottage cheese made from split milk. And as it had been quite some time that I had made any delicious finger food and of course to use up the leftovers, I decided to make some Cutlets and these were devoured in no time by the family!

For some more such yum dishes, do take a look at the following recipes too…

  1. Veg Cutlets
  2. Sprouted Raagi And Oats Cutlets
  3. Paalak Bhaji/Pakode (Spinach Fritters)
  4. Veggie Soya Balls Dahi Chaat
  5. Sabudana Wada
  6. Ram Laadoo
  7. Dahi Vada

Here’s the recipe for these delicious AALOO MUTTER PANEER TIKKI….

Prep Time : 30 min

Cooking Time : 4-5 min/cutlet

Serves : 15 Cutlets

Cup Used : 200 ml

INGREDIENTS :

  • 2 1/4 cups Mashed Boiled Potatoes (4 Large Potatoes/Aaloo)
  • 1 1/4 cup Crumbled/Grated Cottage Cheese (100 gm Paneer approx)
  • 1 1/4 cup Boiled Green Peas (Mutter)
  • 1/3 cup Finely Chopped Corriander Leaves
  • 5 Slices Bread…. Pulsed into fresh breadcrumbs (Brown Whole Wheat/White Bread)
  • 1 tsp Black Salt
  • 1 tsp Chaat Masala
  • 1 tsp Garam Masala
  • 1 1/2 tsp Red Chilli Powder
  • Salt To Taste
  • As Required Homemade Ghee/Oil

For The Tempering :

  • 1 tbs Homemade Ghee
  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 4-5 Spicy Green Chillies…. Finely Minced (To be adjusted as per preference)

METHOD :

  1. To make these delicious Aaloo Mutter Paneer Tikki, heat ghee in a pan and as it heats up, add the cumin seeds.
  2. As soon as they splutter, add the asafoetida and the minced green chillies.
  3. Pulse the boiled green peas just for 1/2 a second in a mixer grinder and add it to the tempering.
  4. Mix well and after a minute or two, switch off the flame. Let it cool.
  5. To this, add the mashed potatoes, crumbled cottage cheese and the rest of the above mentioned ingredients.
  6. Mix well and roll into 15 equal sized Cutlets.
  7. Heat some ghee on a griddle and shallow fry the cutlets/tikki on medium heat till slightly browned and crisp on both sides.
  8. Serve these absolutely delicious Aaloo Mutter Paneer Tikkis with some Sweet And Sour Dates And Tamarind Chutney and some Corriander Mint Chutney by the side!
  9. Do serve some piping hot Masala Chai by the side to combat the winter chill!

Notes :

For a slight variation to the above, we can replace half the quantity of potatoes with sweet potatoes or raw bananas too!

These versatile tikkis can be used to make a deliciously lipsmaking chaat too!

Just top with some fresh curds, Corriander Mint Chutney, Dates And Tamarind Chutney, Chaat Masala, some chopped onions, Nylon Sev and a garnish of chopped corriander leaves.

VAANGI BATATYACHI BHAAJI (BRINJAL AND POTATO DRY VEGETABLE)

Vaangi Batatyachi Bhaaji is a simple Brinjal and Potatoes vegetable preparation. Do not be fooled though by the simplicity of the ingredients used, as therein lies the absolutely delicious flavour of the entire dish!

Many a years back when my parents had visited us, we had ordered for some food from a simple Maharashtrian food joint. Well , one of the vegetables in the combo was this particular dish which I have presented here. We loved it a lot and my mom who’s always quick to try out something new and fairly well guess the ingredients used, immediately gave it a try and thus was this delicious Vaangi Batatyachi Bhaaji introduced into our home!

For some more delicious dishes, do take a look at the following recipes too…

  1. Bharilli Vaangi In NKGSB Style
  2. Vaangyaacha Bharit
  3. Kaarla Vaanga Batatyachi Chatpatit Bhaaji
  4. Vaangi Shimla Mirchi Chi Bhaaji

Here’s the recipe for the delicious Vaangi Batatyachi Bhaaji….

Prep Time : 20 min

Cooking Time : 30 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 8 Small Purple Brinjals
  • 2 Medium Sized Potatoes…. Peeled and Cubed
  • 2 Medium Sized Onions…. Finely Chopped
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Corriander Seed Powder
  • 1/4 cup Fresh Grated Coconut
  • 1/4 cup Chopped Corriander Leaves
  • Salt To Taste

For The Tempering :

  • 1 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 10 Curry Leaves
  • 2-3 Green Chillies…. To be adjusted as per preference
  • 1 1/2″ Ginger Knob

METHOD :

  1. To make Vaangi Batatyachi Bhaaji, peel the potatoes and cut them into slightly large cubes. Immerse the potato cubes in clean water till further use.
  2. Halve the brinjals into two equal parts and immerse them in clean water to which a little salt has been added. This will prevent them from blackening.
  3. Grind the green chillies and ginger into a paste and set aside.
  4. Next, heat a pan and add oil to it for tempering. Add the cumin seeds when it heats up.
  5. As soon as they splutter, add the asafoetida, green chilli ginger paste and the curry leaves.
  6. Add in the onions and saute till translucent.
  7. Add the turmeric powder and mix well.
  8. Add the cubed potatoes and mix well. Add water upto the level of the potatoes and cook covered for few minutes.
  9. After about 7 minutes add the halved brinjals and mix well. Cook further till with the lid on, stirring occasionally.
  10. When the vegetables are fully cooked add salt to taste and the grated coconut and mix well.
  11. Garnish with corriander leaves and serve this delicious Vaangi Batatyachi Bhaaji with phulkas or some Daalichi Aamti and piping hot rice!
  12. Do serve some Phodnichi Koshimbir along with the meal for some added delicious!

PAATAL POHEY VA KURMURYANCHA CHIWDAA (THIN FLATTENED RICE AND PUFFED RICE SAVOURY SNACK WITH GARLIC FLAVOUR)

Diwali, aptly called festival of lights comes with a lot of lighted diyas and delicious traditional sweetmeats. Today, various readymade sweetmeats are available in the market, making it convenient for those who do not have the time or skill to prepare them at home.

Not that the readymade ones are bad, but yes, they simply can’t compete with the homemade ones. The flavour and quality of the traditional homemade sweetmeats is totally unmatched. Here I have presented a chiwdaa with a slight garlic flavour. Previously sweetmeats were exchanged within families, and this is how I came across this different variety. I loved it a lot, and hence tried replicating it. Succeeded, and have made it umpteen times!

For some more Diwali Sweetmeats, do take a look at the following recipes too…

  1. Pohyaacha Chiwda
  2. Bhaajani Chakli
  3. Corn Chiwdaa
  4. Jowar Chakli
  5. Chatpati Faarsi Poori
  6. Makkalbeej (Masala Peanuts)
  7. Lasun Shev
  8. Shankarpali
  9. Besan Laadoo
  10. Kanik Laadoo

Here’s the recipe for this delicious and unique Paatal Pohey Va Kurmuryancha Chiwdaa….

Prep Time : 35 min

Cooking Time : 10 min

Serves : NA

Cup Used : 200 ml

INGREDIENTS :

  • 5 cups Thin Variety Of Flattened Rice (Paatal Pohe)
  • 2 cups Puffed Rice (Kurmurey/Mumraa)
  • 1/2 cup Raw Peanuts
  • 1/4 cup Dry Coconut Slices
  • 3 tbs Roasted Split Skinless Chickpeas (Putaane/Daahala)
  • 4 Green Chillies… To be adjusted as per preference
  • 2 sprig Curry Leaves (20 leaves approx)
  • 1/2 tsp Turmeric Powder
  • 4-5 tsp Powdered Sugar
  • Salt To Taste

For The Tempering :

  • 4-5 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/3 tsp Asafoetida
  • 8 Medium Garlic Cloves

METHOD :

  1. To make Paatal Pohyaacha Chiwdaa, pass the flattened rice through a sieve to discard the powdery stuff in it.
  2. When done, heat a pan and add about a cup of the flattened rice to it. Gently roast them on low heat for about 4-5 minutes or till crisp, stirring lightly and constantly.
  3. Transfer to a bowl and repeat these steps till all the flattened rice are roasted.
  4. Next, roast the puffed rice till crisp and add them to the roasted flattened rice when done.
  5. Wipe clean the pan and add 3 tbs oil to it. As it heats up, add the raw peanuts and roast them on medium heat till they change colour. Transfer these to another bowl.
  6. To the remaining oil, add the dry coconut slices and saute slightly till they change a slight colour and transfer them to the bowl of peanuts.
  7. To the same oil, add the curry leaves and saute lightly till crisp. Transfer these to a bowl.
  8. Next, chop the green chillies and add them to the hot oil and saute till crisp. Transfer these too, to a bowl and set aside till further use.
  9. For the tempering, add the remaining oil to the one in the pan and add the mustard seeds.
  10. As they splutter, add the asafoetida, crushed garlic cloves and saute till the garlic just for a few seconds.
  11. Add the roasted split skinless chickpeas
    and saute for about half a minute and add the turmeric powder and mix.
  12. Next, add in the roasted peanuts, dry coconut slices, curry leaves, chillies, sugar and salt.
  13. Mix well and add in the roasted flattened rice and puffed rice. Give it a good toss and adjust seasoning as per taste.
  14. Saute gently for about 2-3 minutes taking care not to crush the thin flattened rice.
  15. Switch off the heat and let the chiwdaa cool down.
  16. Store this delicious Paatal Pohey Va Kurmuryacha Chiwdaa in an airtight container and serve during festivities or as a tea time snack.

NOTE :

As mentioned in the recipe it is advisable to roast very little quantity of the flattened rice at a time, as this ensures that the flattened rice do not crinkle and retain their shape.

Another option to achieve the same results, is to dry these flattened rice under the hot sun very well. In such case, the step of roasting them can be omitted.

DHUADAAR MURG (SMOKE CHICKEN)

Dhuadaar Murg is a smoke flavoured, onion tomato based chicken gravy which is quite easy to cook. The smoke effect i.e. dhua (in hindi language) gives this dish it’s particular name. The smoking technique has been used in cooking various dishes since ages. It gives the food a wonderful smoke flavour, thereby enhancing it’s overall taste.

This is one recipe which I have been cooking since many years, but started giving it the smoke flavour just some years back. Though one must be careful not to overdo it and uncover the dish after giving the smoke effect, just in a minute or two. Overdoing this step can spoil the entire taste of the dish!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Murg Makhani
  2. Methi Murg
  3. Kombdi Vade
  4. Hirvaa Kombdi Masala
  5. Kombdi Kaleji Sukka Masala
  6. Kombdi Sukka Masala
  7. Manglorean Chicken Masala
  8. Chicken Korma
  9. Chicken Crispy With Mushrooms

Here’s the recipe for the delicious Dhuadaar Murg….

Prep Time : 30 min

Cooking Time : 40 min

Serves : 7-8

Cup Used : 200 ml

INGREDIENTS :

  • 1 kg Chicken
  • 3-4 Halved Medium Potatoes…. Optional
  • 4 cups Sliced Onions (4 Large Onions)
  • 1 1/2 cups cups Chopped Tomatoes (3 Medium Tomatoes)
  • 4 Dry Bedgi Red Chillies
  • 4 Dry Kashmiri Red Chillies
  • 3 Green Chillies… To Be Adjusted As Per Preference
  • 1/4 cup Corriander Leaves
  • 20 Cashewnuts
  • 1 tbs Oil
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder (Spicy/Kashmiri… as per preference)
  • 2 tsp Corriander Seed Powder
  • 2-3 tsp Garam Masala
  • 1 tbs Ginger Garlic Paste
  • 1 tbs Kasuri Methi (Dry Fenugreek Leaves)
  • Salt To Taste

Whole Spices For Tempering :

  • 4 tbs Oil
  • 3 Cloves
  • 3 Sticks Cinnamon (1″ each)
  • 2 Black Cardamoms
  • 3 Bay Leaves

For Garnishing :

1/2 cup Corriander Leaves

METHOD :

  1. To make Dhuadaar Murg, wash the chicken thoroughly and drain well.
  2. Chop into pieces of desired size and rub in half the turmeric powder and half of the ginger garlic paste and set aside till further use.
  3. Next, heat a tablespoon of oil in a kadhai and roast the dry red chillies in it for a minute and set aside.
  4. To the leftover oil, add the sliced onions and saute till translucent.
  5. And in the cashewnuts and chopped tomatoes and roast till the tomatoes are slightly mushy.
  6. Switch off the flame and cool this mixture.
  7. Grind it along with the green chillies, roasted red chillies and 1/4 cup corriander leaves to a smooth paste without using any water.
  8. Heat a pan to cook the chicken and add oil to it for tempering.
  9. Add the whole spices to it and as soon as they splutter, add the ginger garlic paste and saute for a few seconds.
  10. Add the remaining turmeric powder and saute. Immediately add the red chilli powder and saute for 5-6 seconds.
  11. Add in the ground masala and the corriander powder and saute well. It will start leaving sides in about 4-5 minutes.
  12. At this stage, then add the halved potatoes and mix well. Add water upto the level of the potatoes and bring it to a boil.
  13. Cover and cook on medium heat for 6-7 minutes.
  14. Next, add the chicken and mix well. Cook covered further on medium heat, stirring occasionally till it is fully cooked.
  15. Add the garam masala, kasuri methi and salt to taste and cook further for 4-5 minutes.
  16. Switch off the flame and garnish with chopped corriander leaves.
  17. In the meantime, heat a piece of coal over direct flame till red embers appear on it.
  18. Transfer the burning coal in a small bowl and keep it in the centre of the pan, over the chicken.
  19. Sprinkle 2 powdered cloves over the embers and immediately pour a little oil over the powder.
  20. Cover immediately with a tight lid so that the smoke emitted by the coal is captured inside and let sit for two minutes.
  21. Uncover and remove the bowl with the coal and cover the chicken again and set aside further for atleast 15 – 20 minutes more, for all the flavours to amalgamate well.
  22. Serve this delicious Dhuadaar Murg with Garlic Butter Naan and some Biryani Rice by the side.

NOTE :

If you prefer omitting the potatoes, then add the chicken directly to the sauteed Onion Tomato Masala.

PEAS AND CARROT PULAO (Restaurant Style)

Peas And Carrot Pulao in restaurant style is a simple rice dish with subtle flavours and a slight sweetness! Pulao or Pilaf as it is called in some places, is widely available in restaurants and in many varieties.

One such pulao is a simple, slightly yellow one with minimum vegetables and a slight sweet tinge to it’s flavour. It pairs very well with gravy vegetables and delicious daals. Being a no onion no garlic dish, this pulao can be made on auspicious occasions too or for parties or even tiffins due to it’s easy method!

For more such recipes, do take a look at the following recipes too…

  1. Vegetable Masala Pulao
  2. Paneer Vegetable Pulao
  3. Tavaa Pulao
  4. Vegetable Pulav
  5. Masoor Pulao

Here’s the recipe for the delicious Peas And Carrot Pulao in Restaurant Style…

Prep Time : 15 min

Cooking Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/2 cup Basmati Rice Grains
  • 3 cups Boiling Hot Water
  • 3/4 cup Green Peas
  • 3/4 cup Chopped Carrots
  • 1 pinch Turmeric Powder
  • 3 tsp Sugar
  • Salt To Taste
  • 1 tbs Homemade Ghee

Whole Spices For The Tempering :

  • 2 tbs Oil
  • 1 1/2 tsp Cumin Seeds
  • 3 Cloves
  • 3 Green Cardamoms
  • 3 sticks Cinnamon (1″ each)
  • 2 Dry Bay Leaves

To Be Roasted :

  • 2 tbs Homemade Ghee
  • 1/4 Cup Halved Cashewnuts

METHOD :

  1. To make Peas And Carrot Pulao in restaurant style, first rinse the basmati rice twice and soak it in sufficient clean water for about 20 – 30 minutes.
  2. Drain it after the said time and set aside.
  3. Peel and chop the carrots and set aside.
  4. Heat a pan and add oil to it for tempering.
  5. As it heats up, add the above mentioned whole spices.
  6. As soon as they splutter, add the turmeric powder, carrots and green peas.
  7. Saute for 2 – 3 minutes and add the drained rice.
  8. Add a tablespoon of ghee and saute further for 2 – 3 minutes.
  9. In the meantime, heat the water till it comes to a rolling boil.
  10. Add it to the rice and keeping the flame high, mix lightly. Add sugar and salt to taste and stir.
  11. Cook uncovered on high heat till about half of the water has evaporated.
  12. Lower the heat to low at this stage and cook covered further for few minutes.
  13. Once the rice is fully cooked and all the water has evaporated, switch off the flame and keep covered further for about 10 minutes more.
  14. Next, heat the ghee in a small kadhai and slightly roast the cashewnuts. Add them to the pulao and mix lightly.
  15. Serve this delicious Peas And Carrot Pulao with an accompaniment such as daal or a curry and a cooling Boondi Raita by the side!

Some accompaniments to go along with the Pulao….

  1. Mutter Paneer
  2. Moong Daal Fry
  3. Nutri Daal Fry
  4. Paalak Paneer
  5. Daal Tadka
  6. Chole Masala
  7. Paalak Daal
  8. Daal Fry

AAMBAT BATATA (Sweet And Sour Potato Curry)

Aambat Batata is a typical NKGSB (North Kanara Gaud Saraswat Brahmin) as well as GSB (Gaud Saraswat Brahmin) dish. The name aambat batata i.e. sour potato comes from the flavour of the dish which is slightly on the sour side. Jaggery used in this dish balances the sourness well and increases the overall deliciousness.

This being a no onion no garlic dish, is preferred to be made on auspicious days or during pooja by the GSB communities. Being a coconut gravy dish with a delicious flavour, it goes very well not only with daal rice, but with phulkas too! This is a recipe I learnt from my mom and one of my childhood favourites too!

For some more such delicious potato dishes, do take a look at the following recipes too….

  1. Kaanda Batata Rassa
  2. Bataatyachya Kaachrya
  3. Poori Bhaaji/Sukki Batata Bhaaji With Poori
  4. Aaloo Methi
  5. Batata Bhaaji For Dosa
  6. Bataata Nu Shaak

Here’s the recipe for the delicious Aambat Batata….

Prep Time : 20 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml

NGREDIENTS :

  • 4 Large Potatoes
  • 1/2 cup Fresh Grated Coconut
  • 3 tbs Jaggery
  • 1/4 cup Tamarind Extract (1 tbs Tamarind + 1/4 cup Hot water)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder (Optional)
  • Salt To Taste

To Be Roasted :

  • 1 1/2 tsp Oil
  • 1 tbs Corriander Seeds
  • 4 Bedgi Red Chillies… To be adjusted as per preference

For The Tempering :

  • 2 tbs Oil
  • 1/8 tsp Fenugreek Seeds
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

METHOD :

  1. To make Aambat Batata, peel and cut the potatoes into wedges and immerse them in clean water till further use.
  2. Heat a pan and add oil to it. Add the mustard seeds and as soon as they splutter, add the fenugreek seeds and asafoetida.
  3. Add to it, the turmeric powder and the potato wedges.
  4. Stir and add water upto the level of the potatoes.
  5. Bring it to a boil and then cook covered, further on medium heat till the potatoes are well cooked.
  6. In the meantime, roast slightly the dry red chillies and corriander seeds in oil and set aside.
  7. Grind them together with the grated coconut to a fine paste, using water as required.
  8. Add it to the cooked potatoes along with the kashmiri red chilli powder, tamarind extract and jaggery.
  9. Mix well and adjust consistency of the gravy to slightly thick, using some water if required.
  10. Add salt to taste and bring to a boil.
  11. Reduce the heat to low and cook further for 5-6 minutes more.
  12. Swtich off the heat and serve this delicious Aambat Batata with phulkas or daal rice!
  13. If making it for an auspicious occasion, do serve traditional dishes such as Daali Toay and Aalya Chatni with rice and Paatoli as a sweet dish by the side!

VEGETABLE STEW (Vegetable Curry In Coconut Milk)

Vegetable Stew, a nutritious and delicious vegetable preparation comes from the beautiful state of Kerala. Subtle yet enticing flavours soothe the palate when combined with Appams! Don’t let the appearance of the dish fool you, as the dish can be made spicy too, as per one’s preference and to say that it’s so nutritious and easy to cook, makes it all the more appealing.

I got to learn this recipe from my dear school friend who’s a Keralite. Even the Coconut Chutney (South Indian Style), was inspired by her mom’s cooking! I always love learning new dishes, especially traditional ones from the people of those specific communities as that’s the only way to get the original recipes. This stew too, is one such gem from my friend’s traditional Keralite cuisine!!

For some more such delicious dishes which can be paired with appams, do take a look at the following recipes too…

  1. Udipi Saambar
  2. Mix Vegetable Korma
  3. Kaale Vastaanyachi Usal
  4. Kombdi Sukka Masala
  5. Andyaachi Aamti
  6. Manglorean Chicken Masala
  7. Mutton Rassa

Prep Time : 30 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 cup Fresh Grated Coconut
  • 1 1/2 tsp Rice Flour
  • 1 Medium Carrot
  • 2 Small Potatoes
  • 1/2 cup Green Peas
  • 1 Small Onion…. Sliced
  • 6 Green Chillies Slit Lengthwise …. To be adjusted as per preference
  • 1 1/2″ Knob Of Ginger…. Thinly sliced
  • 2 tbs Coconut Oil
  • Salt To Taste

METHOD :

  1. To make Vegetable Stew, wash and peel the potatoes and carrots.
  2. Slice the potatoes and carrots into approx an inch long 1 cm thin pieces and immerse the potatoes in clean water till further use.
  3. To extract coconut milk, add about 1/3 cup water to the grated coconut and grind it in a mixer grinder.
  4. Transfer it to a sieve and squeeze out the milk with your hand. This is the first extract.
  5. This will give about 1/2 cup coconut milk. Refrigerate it till further use.
  6. Grind again the squeezed coconut with 1/3 cup water and squeeze it to get the 2nd extract which will be approx 1/2 cup.
  7. Once again grind the squeezed coconut with 1/2 cup water and squeeze it well to get the 3rd extract which 6 will be about 3/4 cup.
  8. Mix the rice flour with a little of the 2nd extract to get a slurry. Add in the remaining 2nd extract and mix well. This helps to prevent the coconut milk from splitting.
  9. Add this 2nd extract alongwith the chopped vegetables, ginger and green chillies to a pan and bring to a boil.
  10. At this stage, add the 3rd extract and again bring to a boil, stirring occasionally.
  11. Cover and cook till all the vegetables, stirring occasionally.
  12. When all the vegetables are fully cooked, add the 3rd extract and salt to taste.
  13. Mix well and switch off the flame immediately and add the coconut oil.
  14. Serve this delicious and subtle Vegetable Stew with Appam and Onion Tomato!

Pictures depicting the cooking process…

ONION TOMATO CHUTNEY

Onion Tomato Chutney is a delicious variation to the regular coconut chutneys. Quite easy to prepare and being sans coconut, it is a great option for those who have been advised to avoid coconut due to medical reasons. A very dear school friend of mine, a Keralite, has always been making this chutney and it is from her that I got a few traditional recipes including the one for this chutney.

Many years back, whilst on a trip to Kerala, on my way to Munnar (Hill Station), it was at a small eatery that I had been served a similar chutney alongwith dosa. Since then I had been in search for the recipe, as the waiter there had given me just a rough idea and no matter how much I tried replicating it, I simply couldn’t succeed. Well, this one finally did justice!

For some more Chutneys, do take a look at the following recipes too….

  1. Sweet And Sour Coconut Chutney
  2. Coconut Chutney (South Indian Style)
  3. NKGSB Style Lasni Chatni
  4. Aalyaa Chatni (Ginger Coconut Chutney)
  5. Rajasthani Lehsun Ki Chutney
  6. NKGSB Style Sweet And Sour Raw Mango Chutney
  7. Sukki Lasni Chatni
  8. Kothimbir Pudina Chatni (Mint & Corriander Chutney)
  9. Sweet And Sour Dates And Tamarind Chutney
  10. Kavath Chutney (Wood Apple Chutney)
  11. Spicy Chilli Garlic Chutney

Prep Time : 15 min

Cooking Time : 20 min

Serves : 2 cups

Cup Used : 200 ml

INGREDIENTS :

  • 3 cups Sliced Onions (4 Medium Onions)
  • 1/2 cup Sliced Tomato (1 Small Tomato)
  • 10-12 Bedgi Dry Red Chillies (Deseeded)
  • 2 tsp Udid Daal
  • 2 tsp Coconut Oil
  • Salt To Taste

For The Tempering :

  • 1 tbs Coconut Oil
  • 1 tsp Mustard Seeds
  • 10 Curry Leaves

METHOD :

  1. To make Onion Tomato Chutney, first dry roast the udid daal on low heat till it’s colour changes slightly. Set aside to cool.
  2. Next, dry roast the sliced onions adding some salt, till they turn translucent.
  3. Add the sliced tomato and saute further till it turns soft.
  4. To this, add the bedgi dry red chillies and coconut oil and saute further for a few minutes.
  5. Swithch off the flame and let the mixture cool completely.
  6. Grind this mixture along with the roasted udid daal and salt to taste to a smooth paste, without adding any water.
  7. For the tempering, heat a small kadhai and add the coconut oil to it.
  8. Add the mustard seeds and as soon as they splutter, add the curry leaves and switch off the flame.
  9. Pour this tempering over the chutney and mix well.
  10. Serve this delicious Tomato Onion Chutney with Idli Saambar, Dosa, Appam or with some Steamed Rice and Udupi Sambar.

Pictures depicting the cooking process…

APPAM (HOPPER/TRADITIONAL RICE PANCAKE)

Appam is a type of pancake or say a griddle cake, from the South Indian states of Kerala and Tamilnadu. This dish is common in the Island state of Sri Lanka too. Appam are served for breakfast or even dinner. The accompaniments may vary from chutneys, to veg or non veg stew or even egg or chickpea curry.

Appam is made from fermented rice batter and coconut water. The coconut water used for this purpose should be from the regular ones used for cooking. It has to be then fermented for 2 days. This is a traditional method shared by my dear school friend, a Keralite. It is what she learnt from her mother. Nowadays, though many use yeast for the same purpose, I preferred going by the traditional method. After all, I have always loved traditional foods a lot and love trying out the traditional and original methods!

For some more such delicious dishes made using rice, do take a look at the following recipes too…

  1. Idli Saambar
  2. Goad Aappe (Sweet Paniyaram)
  3. Instant Corn Semolina Paniyaram (Savoury Aappe)
  4. Rawaa Taandlache Poale (Semolina & Rice Pancakes)
  5. Hiit (Idli In Jackfruit Leaves)
  6. Goad Poale (Sweet Pancakes)

Prep Time : 15 min

Cooking Time : 2-3 min/Appam

Serves : 9

Cup Used :200 ml

INGREDIENTS :

  • 3/4 – 1 cup Coconut Water (Obtained from 2 Medium / 1 Large Regular Coconut used for cooking)
  • 1 1/2 cup Raw Rice Grains
  • 1/4 cup Flattened Rice (Poha… Any Variety)
  • 1 cup Fresh Grated/Shredded Coconut
  • 6 tsp Sugar
  • 3/4 tsp Salt Approx
  • As Required Oil

METHOD :

  1. To make Appam, first we need to ferment the coconut water.
  2. For this purpose, add 6 tsp of sugar to the coconut water and set aside for 48 hours.
  3. In the morning, about 13-14 hours before the above mentioned 48 hours, rinse and soak the rice grains for 7-8 hours, in sufficient water.
  4. Next, after the stipulated time, drain out all the water.
  5. Grind these rice grains alongwith the fermented coconut water, flattened rice and grated coconut to get a fine batter.
  6. If required, a little regular drinking water can be added while grinding.
  7. Add about 3/4 – 1 tsp Salt to this and mix well. Set aside the batter overnight, to ferment.
  8. Next morning the batter will have risen considerably, due to the addition of the fermented coconut water.
  9. Add a little water to the batter to get a consistency, thinner than a dosa batter but thicker than a Poale batter.
  10. Mix well and heat an appam kadhai. Smear oil on it with the help of a sliced onion half.
  11. When heated, reduce the flame to low and sprinkle some plain water over it.
  12. This will create a sizzling sound and will cool down the kadhai.
  13. Immediately pour a ladleful of the batter into it. Immediately swirl the kadhai to spread the batter over the total surface.
  14. Once placed back on the gas stove, the extra batter will collect in the centre.
  15. Cover the kadhai with a lid and cook on low heat till the Appam is cooked and can be easily taken off the kadhai by releasing it’s sides slowly with a knife.
  16. Repeat the above steps for the rest of the batter.
  17. Serve these delicious Appams with a Vegetable Stew and an Onion Tomato Chutney.

If desired it can be served with the following chutneys too…

  1. Coconut Chutney (South Indian Style)
  2. Aalya Chatni
  3. NKGSB Style Lasni Chatni
  4. Sweet And Sour Coconut Chutney

Pictures depicting the cooking process…