Aloo Palya

Aloo/Potato Palya / Potato Dry Curry is an easy and yummy Palya. It is fantastic combination for Curd Rice or any other main dishes. Here is Aloo Palya with South Indian touch, try and enjoy.

I have used Potatoes/Aloo, seasoning with usual mustard seeds and jeera. Added some sambar powder to give South Indian taste. Added some coconut to give South Canara taste. The combination was super good and we enjoyed it as one of the side dish with our lunch.
I also prepared Parata/Parota with the same Aloo Palya. Give a try and enjoy parota also. You will definitely like the taste.
Aloo is full of carbs and it provides energy to our body. It is better to cook rather than frying. Frying potato is not that good.
Its a simple curry and easy to prepare it.
Let us see the recipe Now :

Ingredients :

To Cook :
Potatoes /Aloo : 2 to 3 (Medium sized).
Seasoning : 
Cooking Oil : 2 Tb
Mustard Seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1 Tsp
Curry Leaves : 6 to 8
To Add :
Salt : As Required
Turmeric Powder : A little
Ingh/Asafoetida : A little
Chilly Powder : 1/2 Tsp
Pepper Pods : 4 to 5
Sambar Powder : 1 Tbs
Fresh Grated Coconut :  2 to 3 Tbs
Green chilly : 1

  Method :

1. Wash and peel off the outer layer of potatoes.
2.Cut them as french fry shape. ( Long and thin).  Wash and slit a green chilly.

3. Wash it again and take out all the water and keep the potatoes aside. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add cooking oil, mustard seeds and jeera.
5. Let mustard seeds splutter. Add ingh, slit green chilly, crushed pepper and curry leaves.

6. Add cut potatoes and stir slowly. Let the flame be low and medium.
7. Sprinkle some water and cook. Stir in between. Crush pepper pods and keep it aside.

8. Add little turmeric powder and mix it well.

9. Let it cook till soft. Add required salt.
10. Add chilly powder and sambar powder.

11. Mix it nicely and add grated coconut. Cook on low flame for 2 minutes.

12. Put off the fire and shift Palya to a serving dish.

13 We had Aloo Palya for our lunch.

14. I used the palya to prepare Parota at night.

Note :
Adding more oil is optional. You need to add water little by little till Potato turns soft. (Do not add at once. Adding little by little is advisable).
Adding sambar powder adds to the taste.
No onions or garlic used.
Adding coconut is optional.
Time : 25 to 30 Minutes.
Serves : 3 to 4 .

Simple Green Gram Curry

This Green Gram Curry is a simple and yummy curry. This curry goes well with all the main dishes.
We do prepare this Green Gram Curry very often,

As I said it is easy, simple, quick and needs very minimum ingredients.
I have used Green Gram /Whole moong, tomatoes, garam masala, rasam powder.
I prepared this curry for having Kuhbz a type of roti. This Kahbz or Kubz is brought all the way from Dubai by our close friend Pushpa Talitaya. This is a bring back memory of eating Kuhbz after some years.
Kuhbz is normally baked in clay oven and it is the traditional dish from Middle easy, Iran, Lebanon.

No Onion or No Garlic Dish.

Let us see the recipe now :

Things needed :

To Cook
Whole moong/Green Gram : 1 Cup
Tomatoes : 2 to 3
Potatoes : 2 (Medium sized)
Methi Seeds : 1/4 tsp
To Add :
Garam Masala Powder : 1/2 Tsp
Rasam Powder : 1 Tsp
Green chilly : 2
Ginger : An inch
Salt : As required
Butter ; 1 Tbs
To Season :
Cooking Oil : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Tsp
Mustard seeds : 1/2 Tsp
Jeera /Cumin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8

Method :

1. Wash and soak whole moong for 4 to 5 hours or you can cook them without soaking.
2. Wash and cut tomatoes, green chilly, coriander leaves and curry leaves.
3. Wash and peel off ginger outer layer and grate ginger and keep it aside.
4. Wash and cut potatoes with its skin and keep it aside.
5. Keep a pressure cooker on the fire and put whole moong, cut potatoes, slit green chilly and 1/4 tsp of methi seeds.
6. Add required water and cook it for 6 to 8 minutes. Leave it for cooling.
7. Keep a pan on the fire and heat. Add a tablespoon of cooking oil, mustard seeds.
8. Let it splutter. Add jeera and curry leaves. Add cut tomatoes, Grated ginger and fry nicely.
9. Add garam masala powder and rasam powder. Add little turmeric powder.
10. Stir nicely and add required salt. Add cooked moong and potatoes.
11. Add required water and cook nicely for 3 to 4 minutes. Stir in between.
12. Shift the ready Green Gram curry to a serving dish, add cut coriander leaves and butter.
13. Serve with rotis, chapatis, poori or even dosas.
14. We had this Green Gram Curry with Kabz, a type or roti You get in Dubai.

Note : 

Soaking whole moong helps the moong to cook well and good nutritious too. Adding more spices is optional. Adding butter is optional. Adding more chilly is optional. Soaking whole moong is optional. You can cook whole moong without cooking also.
Time : Soaking time 4 hours + cooking time 30 minutes.
Serves : 3 to 4.

Sweet Potato Saagu/Curry

Sweet Potato is one of the yummy vegetable that I love to use it in varieties of dishes. Here we go with another dish done, using sweet potato. The sweetness in sweet potato adds to the taste and you don't need to add extra sugar/jaggery or any form of sweetness.

Saagu /Curry done to eat with Pooris. Yep, you need some thing yummy to have hot hot fluffy Pooris.
I have used Sweet Potatoes, potatoes, carrots as vegetables and some spices to add the taste and health.
As usual I have not added any onions or garlic to this Yummy Sweet Potato Saagu/Curry. This saagu is one of the yummy side dish which goes well with chapatis, dosas, rotis idli, plain rice etc.

No Onion and No Garlic Curry.

Let us see the recipe now :

Ingredients :

To Cook :
Sweet Potato : 2 Medium sized
Potato : 2 Medium sized
Carrots : 2 Medium sized
To grind :
Fresh grated coconut : 1 Bowl /4 to 5 tbs
Green chilly : 2 to 3 (mild spices)
Jeera /Cumin Seeds : 1 Teaspoon
Coriander Seeds : 1 Teaspoon
Coriander leaves : 1 Handful
Ginger : An inch
Seasoning :
Cooking Oil : 2 Tsps
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 6 to 8
Ingh : A little
To Add :
Salt : As required.

Method :

1. Wash and remove the outer layer of sweet potatoes, potatoes and scrape out carrots outer layer.

2. Wash ginger and remove the outer layer. Wash it again and cut into pieces.
3. Cut the vegetables into small and put it in a cooker and cook. Let it cool.
4. Grate coconut and grind it with jeera/cumin seeds, green chilly, an inch of ginger, coriander leaves and coriander seeds.

5. Keep  the cooked vegetables on the fire and add salt. Mix it well and cook for a minute.

6. Add ground coconut spice mixture, and little turmeric. Mix it well and cook it for 2 to 3 minutes.

7. Shift the ready Sweet Potato Saagu to a serving dish and add jeera , ingh, curry leaves seasoning.

8. Mix it well and serve it with Hot poori or choice of your main dish.

Time : 30 Minutes.

Serves : 3 to 4.

Cow Peas Cutlet

Cow Peas Cutlet is an easy dish and if you already cooked the pea it is still easy.☺
I had some cow pea cooked in the after noon and that came as handy when I thought of preparing some yummy cutlets.

Let us straight go to the recipe Now : I do not use so much varieties of spices. It is always simple and quick. 💟

Things You need :

Cooked Cow Peas : 1 Bowl
Aloo / Potatoes : 2 to 3
Bread : 3 to 4 Pieces.
Green chilly : 2
Ginger : An inch
Coriander leaves : 1 Tablespoon
Garam Masala : 1/2 Teaspoon
Jeera /Cumin seeds ? 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Cashew pieces : 1 Tablespoon
Salt : As required
Chiroti Rava /Thin variety of Semolina : 2 to 3 Tablespoon
Oil : 2 to 3 Tablespoons

Method :

1. Wash coriander leaves, green chilly and cut into small.
2. Cut bread pieces into small and crush them into powder form. You can use mixer to powder it.

3. Wash ginger and take out the outer layer, wash it again and grate it.
4. Peel off the skin of potatoes and smash it nicely.
5. Now put powdered bread crumbs, smashed potatoes, boiled cow peas, cut coriander leaves, cut green chilly, grated ginger, salt, garam masala, jeera powder, chilly powder, cut cashews.

 6. Mix all the ingredients nicely and prepare the dough.
7. Divide the cutlet dough into small portions.
8. Keep dry chiroti rava in a bowl.
9. Keep dosa pan on the fire and heat.
10. Take a small portion of cutlet dough and make as a ball. Slightly press and give a desired shape to it.

11. Just dip lightly in chiroti rava both sides. Place the cutlet on hot tava.

12. Put a teaspoon of oil around the cutlet. Cook till it turns golden brown.

13. Turn the other side and cook. Add some oil while cooking.

14. Now Hot cutlets are ready to serve.

15. Cook the remaining cutlets the same way.

Note :

Do not over cook potatoes. Drain all the water from cooked cow pea and use only the peas.
Adding more spices is optional. Adding more oil while cooking is optional. You can also shallow fry these cutlets. Adding onions or garlic is optional.
Time : 30 to 40 Minutes.

Serves : 2 to 3. 

Simply Aloo Samosa

Samosa is one of the street food and is very famous all over the world. Samosa is filled with varieties of  vegetables, dals, potatoes and onions. Even sweet Samosas are also available is yummy to have spicy or sweet samosas at any time of the day. Samosas goes well with a cup of hot coffee/chai or even juices. Here I have tried aloo filled small samosas and of course it is in a healthy way.

" Healthy way " is a good word to use because I have used wheat flour and small chiroti rava/semolina for the covering and the potatoes are cooked as dry curry and then it is used. They are cooked with very little oil and then used water to get it soft. I have used very less spice and made the samosa as small. Even the elderly people can also have these samosas and enjoy their day. We can pack it for kids for their school snack box. You can take it for travelling and the ladies to their kitty party.
Let us see the recipe Now :

Things Needed :

To stuff :
Potato Dry Curry : 1 Bowl.
For the outer layer/Cover 
Chiroti Rava/Semolina : 2 Cups
Jeera/Cumin Seeds : 1/2 Tsp
Salt : As required
Ghee : 1 Tablespoon
Oil : To Fry : 1 Cup

Method :

1. Take a big bowl. Add rava. Add salt, jeera/cumin seeds and ghee.

2. Mix all the ingredients nicely and prepare the dough. (Poori dough consistency).

3. Divide the dough into small portions. Take a small portion and roll it.

4. Cut the rolled chapati into half.
5. Take the cut portion and put it on your palm.

6.Make a triangle shape and press the edge. Fill in 1 tbs of potatoes.

7. Bring the sides on the top together and press it and bind the two sides very tightly.

8 Arrange the potato stuffed samosas in a plate /tray.
9. Keep a small frying pan and put oil. Heat it. Let the flame be low now.
10. Fry potato filled Samosas one by one on low and medium flame. Fry on both sides.

11. When you fry on low flame Samosa turns crispy.

12. Serve with the side dish you have prepared. We had it with Mango - Carrot Sweet and Sour Curry.

Note :

Fry samosa in low and medium flame to get them crispy. Adding ghee makes the samosa crispy.
Do not add more ghee, it might absorb more oil while frying.
The samosa size can be big/small.
Time : 30 Minutes.

Serves : 10 to 12 Samosas.