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Taye waara patata |Tawa Aloo

Alka Keswani — Tue, 07 Jun 2011 15:41:33 +0000

The dreaded moment arrived..after enjoying two months of no alarm setting, no tiffin packing, no early- morning- rising, no school timetables and no studies, carefree days, its back to school routine…sigh ! Now with the life slowly coming back on a routine track, its time to plan menus ahead of each day, so as to avoid the hustle bustle and panic attacks every morning. With the kid making a face on spotting Poha, Upma, sandwiches etc, I wonder what to cook to appease his highly pampered taste buds. Can anyone help? Do share what you cook/ pack for your little masters to bring that twinkle in their eyes ! I wanted to post some curry recipe, but since many of you asked for the Tawa Alu recipe from the previous post of Panchratna Dal, let me first share this simple, but one of my favorite Tawa Alu recipe ! Print Taye waara patata |Tawa Aloo Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 3 Ingredients Medium sized potatoes 3 Salt as per taste Turmeric powder 1 tsp Coriander powder 3 tsp Red chilly powder ½ tsp ( To make it more spicy, increase the quantity of red chillies) Amchoor powder ½ tsp Oil for shallow frying Method Pick 3 of almost same sized potatoes (or else the cooking time may vary). Be sure they don't have a green tinge, neither the skin should have any sprouts. Since we need to cook the potatoes with the skin, rinse the potatoes very well under running water and if necessary scrub with clean kitchen towel ( cloth) or maybe with some fresh tooth brush . Now wipe the potatoes till completely dry. Cut each potato vertically into two halves.Run a sharp pointed knife through each potato piece, in crisscross fashion, making cuts at least half way through. Now add some salt to these potatoes and leave aside for 5 minutes.Take care as not to let the potatoes turn black. Soak them in water if they tend to turn black. Now mix coriander, red chilly and turmeric powder in a plate and stuff each potato mix with this spice mixture. You can add various other herbs too, like dried coriander leaves, kasoori methi, dried mint leaves etc. Heat a skillet / fry pan/ tawa, pour around 2 tsp of oil and place each potato piece , with the skin side facing downwards. cook on high flame for a minute or two, till the potato starts sizzling. Now lower the flame to minimum and add some more oil if needed. Cover the skillet /pan or cover the tawa with some dome shaped vessel and let the potato cook well. Toss or turn the potatoes at intervals, so as to cook on both sides. Sprinkle amchoor powder just when the potatoes are about to cook. Serve as a side dish with Dal , rice or with chapati and curry of your choice. 2.2.1

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A Healthy Alu Tikki Chaat

Alka Keswani — Fri, 22 Oct 2010 10:53:42 +0000

Talking about a Mom’s worries, unanimously each of us would confess it to be feeding our kids just the right food. Healthy food options aren’t hard to find, thanks to blooming internet resources, cookbooks, Cookery shows etc. To cook those healthy recipes too isn’t a big problem but the toughest challenge is to feed the picky eaters. You sneaked in the lettuce leaf in their not-so-healthy burger and the smart pants just removed the lettuce and happily hogged the burger….plan failed 🙂 You put raisins in the cutlets , and the tiny tot without caring for table manners, spat it out from the mouth….Argh !!!! Next time you try to act more smart and chop the raisins, add to the cutlets and watch the kid eating a morsel..one bite, two bites..three bites..so far so good…..fourth bite and that chopped raisin hit the palate…..alarmed, the kid scrutinize the cutlet, finds two or three tiny pieces of raisins hidden in some corners of cutlet, accuses you of cheating, refuses to eat further…plan B failed !!!! You make his/her favorite garlic bread just because you want to get that vegetable soup down his/her throat. What happens?? Reluctantly few spoonfuls of soup are taken and rest of the tummy is filled up by garlic bread. The rest of soup sits in the bowl, mocking at you…and yeah not to forget that the dinner is given a miss. Double loss !!!! The tug of war continues..and so does the failure of many attempts….adding potatoes to a bottle gourd curry, and the lad end up eating just potatoes.The sneaked slices of carrots are picked out from vegetable sandwiches, the carrot paratha packed in a lunchbox comes back like an unstamped postal Envelope, the mixed vegetable subzi is simply refused to be honored by the young gentleman unless he catches some glimpses of paneer or potato.The cauliflower and potato subzi packed in the lunchbox, returns back, half eaten.. the leftover remaining half obviously being cauliflower. But then if kids are smart, mothers ought to be smarter..raise you hands if you agree 😉 So to win in this battle (Not to be a winner, but to make your kids eat healthy), some fool proof plans need to be sketched out.And one such attempt was to make my kid eat sprouts. He simply can’t stand a bowl of sprout salad. Though Usal (A curry made using sprouts) is fairly accepted by my kid, obviously I can’t rely on just that one option.Variety is the spice of life…isn’t it? So here comes, the healthy Alu tikki chaat with some sprouts , carrots , peas and french beans sneaked in potato tikki and topped with some beaten curd, khajur imli chutney and garnished with chaat masala and nylon sev….Yummmm ! The basic recipe of the tikki is highly inspired by Sia’s Stuffed Alu Tikki , with some modifications like, along with peas, I used parboiled sprouts, carrots, french beans and also I chose to mash everything together so that it becomes hard for the kid to leave out any stuffing 😛 Print A Healthy Alu Tikki Chaat Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3-4 A healthy Chaat made from boiled sprouts and potatoes, some veggies and spices, topped with flavored tangy yogurt dip. Ingredients Potatoes 4 Mixed sprouts or any sprouted lentils ½ cup Carrot 1 French beans 2 Peas, a handful Cumin seeds 1 tsp Ginger garlic paste 1tsp Green chillies 1-2 (Or as many preferred) Bread crumbs ¾ cup (Or grind 4 slices of bread and add) Salt as per taste Asafoetida (hing) a generous pinch Dried Mango powder (Amchoor ) ¼ tsp Oil to cook mixture 1tbsp Oil to shallow fry Tikkis Method Boil, peel and mash potatoes Boil the sprouts, chop the carrots and beans and boil them along with shelled peas it tender. Heat a pan, add 1 tbsp of oil, heat it, add Hing and cumin seeds. As the seeds change colour to darkish brown, add ginger garlic paste, Chopped green chillies and saute well. Add bread crumbs, mashed sprouts and vegetables and mix properly. Now add boiled potatoes and salt and cook for few minutes.Keep mixing to avoid the mixture from sticking at the bottom of the pan. Put off the gas and add Amchoor powder, some chopped fresh coriander leaves and mix again. You can lemon juice instead of Amchoor powder. Now let the mixture cool down a bit and divide it into 5 to 6 portions. Grease your palms with some oil and take each portion of the mixture and flatten it to make a Tikki (flat disk). Repeat the procedure for rest of mixture. Now shallow fry each tikki , in some oil, flipping it both sides so as to cook the tikkis till nicely browned. Arrange each tikki on a serving plate, top it with some beaten curd to which some salt is added, some green chutney, imli khajur chutney, a dash of chaat masala powder, coriander leaves and handful of nylon sev or any other farsan. Serve right away . #version# 2.2.1

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Black chickpeas in gravy And an interesting news for Mumbaikars

Alka Keswani — Wed, 23 Jun 2010 14:40:51 +0000

After enjoying a relaxing vacation of my baby, from school, the life is back on routine tracks. The hectic mornings are back in fashion and the Summer blues paved the way for Monsoon Grey (s). The weather is turning as beautiful as one can wish for, with misty mornings, cloudy sky, drizzling rains with intermittent thunder showers…a perfect season to indulge in fried delicacies, like Samosa, Pakora (Bhaji) or Choley Bhaturey ……well we chose the last one, and ended up relishing bhatura with kala chana/Black chickpeas in gravy, instead of regular Kabuli chana. Print Black chickpeas Curry Rating 5.0 from 1 reviews Finger licking curry made from nutritious black chickpeas. Ingredients Black Chickpeas or kala chana 200 gm Onions 2 large Tomatoes 2 Garlic 8-10 cloves Ginger Green chillies 3 (or as per need) Garam masala powder ½ tsp Salt Turmeric powder Red chilly powder Chana Masala powder ¼ tsp ( optional) Oil 2 tspn or more Method Wash and soak chickpeas for at least 7 hrs. Use these as such or let these sprout for a day or so. Boil them with salt, till half cooked.But if you are using sprouted Black chickpeas, then skip boiling these separately as the sprouted chickpeas get cooked fast even if cooked along with gravy. In a pressure cooker, pour some oil and fry onion till brown in colour Cool and grind fried onions along with ginger, garlic, chillies and tomatoes. Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, chana masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out. Now add half boiled chana and Bhuno it further for about 5 min. Add some water,close lid of cooker and wait till 3-5 whistles. Do not worry as the black chickpeas are thick skinned, so there is hardly any risk of mushy surprises . Adjust the consistency of gravy , it should be not too watery, nor too dense.Enjoy with roti, rice or Bhature. 2.2.1 And now here comes and interesting info…. Remember my post on “Wanna be on National Tv” ? Well here are some other details for all of you who wish to showcase their culinary powers on a television show. Auditions for MASTERCHEF INDIA in MUMBAI (To be aired on Starplus) from Thrusday 24th June till Saturday 26th June … ALL DAY !!! Just get food prepared from home , 2 photographs and an Id proof. TIMINGS :- 11am to 7 pm ADDRESS – COLOSCEUM MEDIA PVT LTD, 105 – 110 , Sangeet Plaza, Marol Maroshi Road , Near Marol Fire Brigade , Andheri East, Mumbai – 59 Phone – 9820125231 Do check out..who knows you might turn out to be a Master Chef !

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Bhindi Basar Patata~Okra with Potatoes in Onion Base

Alka Keswani — Thu, 21 May 2009 02:52:33 +0000

Do you believe in Astrology? Do you believe in Daily/Weekly Horoscopes/Predictions ? No, I ain’t gonna start an Anti- Astrology debate or whatsoever for now (or am I?? Who Knows?? I can’t foresee future). It’s just that my Daily forecast for today says that I am gonna outsmart myself today with some great writings …Me ?? Forget great one, on the contrary, from past few days I am facing the most dreaded situation for a blogger….. A Blogger’s (writer’s) Block ! Few Days back one newspaper said for my sun sign that i will enjoy a leisurely day, while actually it was one of the most Hectic days of all 🙁 Other day , one of those Fortune Tellers at a News Channel predicted that i will be lucky enough to be surprised by a beautiful gift (and since my birthday was around, I actually wanted to believe it…lol). But surprised I was, with unexpected expenses on the same day and though I waited hopelessly till night, not even a teeny weeny gift came my way 🙁 Sometimes you wish to believe those predictions that sound positive or beneficial for you, like one day there was a prediction for my sunsign that I will gain tremendous support from my mate, and do I need to tell you what happened bang on that day?? Yeah you guessed it right…we fought over silliest of issues. A prediction said that I will enjoy a very sound health on a particular day, and poor me, my day started with terribly Low blood pressure, Headache and sore throat, all at one time . Few years back, I unnecessarily plunged into a serious debate between two of my close friends, going by a prediction for me on that particular day, that I will play a pivotal role in solving a crisis. Well, their differences did got sort out later, but I lost two of my friends each accusing me of supporting the other one 🙁 It’s not that I always got to bear a negative outcome . Once, someone said that I am at risk of failing in my up coming exams while I was in my degree college . I lost my sleep for few days pondering over it, and also promised myself to study hard so as to prove that one wrong. But then as all of you, by now , know, how fickle minded I am, I simply got back to my Take-it-easy attitude, after burning the midnight oil for few days(nights). And still managed to score better in those exams, than the previous ones And before you wonder why I am all into predictions today, well I have a reason. On a lazy summer afternoon, when I just finished cooking a darn simple veggie dish and some humble Khichdee , my son (who had an eye on what I was chopping and cooking) PREDICTED that its gonna be one boring Lunch today. Grrrrrr…But do I sound like those who will accept defeat that easily ? Do I look like one,who will give in to the predictions and accept the fate as it comes?? Nahhhhhh I try my best , not to succumb to these forecasts, and though I do fail many times, I still believe in the saying “It’s Better to try and fail than failing to try “ So I just played a treasure hunt game with my refrigerator, found some Black Gulabjamuns (kala jamun) and Rabri , placed the Khichdee in a bowl to give it a cake shape( I generally do this to take a pic of rice, but My kid is sort of fascinated by such rice cakes ), a sliced carrot, all served in Exclusively- reserved- for taking- food -shots- for -my- blog-Tablewares , my son was one giggling kid by the end of lunch time Here’s the recipe of simple Okra (bhindi) with potato in onion base Print Bhindi Basar Patata~Okra with Potatoes in Onion Base Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-3 Easy recipe of Okra and potato in onion base. Ingredients Bhindi (Okra/Lady's Finger ) ¼ kg Potato 1 Onions 3 Green chillies 2-3 Ginger (1/2 inch knob)finely chopped Tomato 1 large sized Turmeric powder ¼ tsp Coriander powder ½ tsp Garam masala powder few pinches Oil 1 tbsp Method Wash and pat dry bhindi, trim the heads off and cut these in about 1 inch pieces (Note :Its good to slit the bhindi and then cut, to rule out any presence of worms or spoilage inside) Peel , cut potato in cubes and rinse with water. Drain, add some salt and keep aside for 3-4 minutes Fry Bhindi on high flame till slightly dark Drain on tissue paper and then add little salt Rinse potatoes again and fry till almost done Heat some oil in a pan and add chopped onions, Saute till it softens Add chopped tomato, green chillies, ginger,dry masalas, and salt (Remember there is already some salt in okra and potatoes) and stir fry till tomato is cooked properly Add fried potatoes and okra, mix well, add a spoonful of water and let it simmer for about 3-4 min Garnish with coriander, and serve with Phulkas or steamed rice or Khichdee (Plain rice cooked along with handful of split green moong dal beans) 2.2.1 That’s all for today folks, and I am leaving you with this bowl of Black Gulab jamuns and a glass of Hot Rabri …Enjoy……

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A Tale Of Two Curries ~Part Two

Alka Keswani — Sun, 17 May 2009 17:49:29 +0000

Sorry folks, I know I took way too much of time to finish this tale. But then better late than never, isn’t it? Now without any Blah Blah (Oh how much I dislike this expression of relief on your face upon hearing this ! ) let’s jump over to the Recipe Recap: Hubby and myself preferred the Raanh in two different curries. After cooking Black Eyed Beans or Raanh in Tomato base curry for Dear Hubby, I went ahead to treat my taste buds with Raanh in Onion Based Curry. Print A Tale Of Two Curries ~Part Two Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 An easy Indian curry recipe of Black eyed beans Ingredients Raanh (Black Eyed Beans) 1 cup Onions 2 Tomatoes 2 small sized Green chillies 2-3 (As per taste) Ginger a tiny piece Salt Turmeric powder ¼ tsp( a bit less) Coriander Powder ½ tsp Oil 1 tbsp (or less) Method Pick, rinse several times with water and soak Raanh in water for 6-8 hours Later discard the water if it is frothy and rinse 1-2 times again In a pressure cooker add 1 tbsp of oil and add chopped onions Keep stirring at intervals till onions turn brownish in colour Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder and coriander powder Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles Put off the gas and let the cooker cool down Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro) Note: If you wish, then after the onions get browned, you can grind it along with tomatoes and chillies and then cook this mixture.That way the chunks of onions will not be visible in curry, since many prefer smooth gravies Add soaked beans and salt and mix properly .Add some water (about 2 cups) and again close the lid and wait for 2-4 whistles( Yeah that will be the variation of cooking time needed for beans depending upon quality and soaking time). The beans generally take longer time to cook in onion gravy than tomato gravies (My observation). So better check out after 2 whistles and decide how much more the beans need to be cooked Adjust the consistency of gravy and serve it garnished with coriander leaves Goes well with white steamed rice but i served it with some Rotis and tomato+cucumber+onion salad 2.2.1

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