Simple Aloo Jeera Dry Curry

Aloo / Potato is one of my favourite vegetable and I do feel many will join me and say Hurry .
Here is a simple Aloo / Potato dry curry, it is very easy to prepare and enjoy as one of the side dish.

Lets see the recipe now:

Ingredients :

To Cook :
Aloo/Potatoes : 2 to 3
To Season :
Mustard Seeds : 1/2 Teaspoon
Pepper pods : 4 to 5
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Red chilly Powder : 1 Teaspoon
Coriander Leaves : 1 Handful.
Salt : As required
Cooking Oil : 1 Tablespoon

Method : 

1. Wash and peel off the skin of potatoes.
2. Cut them as you desire. (cut as thin pieces). Put it in bowl of water and wash it nicely.
3. Wash curry leaves and coriander leaves and cut into small pieces.
4. Crush pepper and keep it aside.
5. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add a pinch of asafoetida.
6. Let mustard seeds splutter. Add curry leaves and Jeera. Let it fry for 5 seconds.
7. Add cut potatoes and stir slowly. Let all the ingredients mix it well.
8. Add crushed pepper pods. Add 1/2 glass of water and cook till it turns soft. (Not very soft).
9. Add required salt and chilly powder once the potatoes are cooked.
10.Let it cook on low flame for 2 minutes. Mix it nicely once again.
11. Let all the moisture disappear. Shift the curry to a serving bowl.

12. Add cut coriander leaves and serve as one of the side dish.

Note :

Add water little by little so that potatoes will not be overcooked. Adding more oil is optional.
Cook on low flame. Adding jeera and pepper helps the food to be digested easily. Cook on medium and low flame to get good dry palya. It you feel the water is excess then increase the flame and the water evaporates quickly. Be careful while cooking on high and medium flame. Palya might get burnt if you do not see at times.
Time : 15 Minutes.
Serves 2 to 3.
The Next recipe is Samosa from this Potato Dry Curry.

Harka - Moong Patties

Harka Patties ar simple food and Patties are prepared using left over Harka Uppittu.

Just thought of doing some thing using the left over Harka/Kodo Millet Uppittu. It was raining and crave for some fried or shallow fried Patties came into mind. The left over Uppittu in fridge took the shape of patties. It turned as some thing yummy bit spicy and tasty Patties.
I have used 1 boiled potato, garam masala, jeera powder, coriander leaves and a small quantity of cashew pieces.
Let us see the recipe now :

Things Needed :

Harka - Mong Uppittu : 2 Cups
Boiled Potato : 1
Garam Masala : 1/2 Tsp
Jeera /cumin seeds powder : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Cashew Pieces: 2 Tsp
Salt : If required
Oil : 3 to 4 Tbs

Method :

1. Take a big bowl. Put Kodo / Harka Millet Uppittu , add garam masala, jeera powder. Add cashew pieces.

2. Add washed and cut coriander leaves and boiled potato. ( Peel off its cover before you add).
3. Add little salt and mix all the ingredients nicely.
3. Divide the mixture into small quantity. Take a small portion and pat it on your palm.
4. Keep a pan on the fire and heat. Sprinkle some oil on top.
5. Place the patties on hot tava and cook till it turn as golden brown. Sprinkle some oil on the top and turn the other side and cook.

6. Harka Moong Patties are ready to serve. Serve with your favourite side dish like ketch up or sweet and hot chutney.

Note :

Adding boiled potato helps to bind the mixture. Adding garam masala is optional. You can use chilly powder, jeera powder and daniya powder instead. Adding more oil is optional. Adding any other vegetable like carrots and beans is optional.
Time : 10 Minutes
Serves : 2 to 3 

Link for Harka - Moong Uppittu :
https://nsomayaji.blogspot.com/2019/05/kodo-millet-moong-kadubu-uppittu.html   

Mooli - Aloo Parota

Mooli/Radish and Potatoes are good combination for making parata/parota. The Parata is taste yummy and is filled with nutritious and potatoes provide energy. Kids will definitely love to have this  soft Mooli - Aloo Parota for any time of the day.

Let us see some benefits of having Jeera /Cumin Seeds in our diet.

Jeera /Cumin Seeds promotes digestion. Cumin seeds are rich in iron. It is filled with antioxidant properties and they help to protect from free radicals. Jeera is good for controlling diabetes. Cumin seeds help to improve blood cholesterol.  They fight against inflammation. It boost immunity to our body. Takes good care of skin and hair. It prevents anemia and good for bone health.It helps in relaxing and good sleep. It has the qualities of antifungal, antimicrobial properties and it helps  in natural way of healing. It is good for improving our memory.
It is very easy, quick, simple and healthy. You can have them with pickle /Chutney powder/curd Coriander leaves chutney. Choice is yours.
You can pack this Mooli - Aloo Parota to kids snack or lunch box. You can also take it for travelling.
It is good for breakfast and also for dinner or brunch.
Remember 
Eating spices will certainly damage your liver .Eating less spice helps you to stay healthy. 

NO Onion or NO Garlic is used here in this Mooli - Aloo Parota.
Let us see the recipe now :

Things Needed :

Radish : 2 Medium sized
Aloo/ Potato : 2 to 3 /Small ones
Jeera Powder/Cumin Seeds Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Handful /3 to 4 Tablespoons
Salt : As required
Oil : 3 to 4 Tablespoons
Wheat flour : 3 Cups

Method :

1. Wash and boil potatoes in pressure cooker  and remove its outer layer after it cools.
2. Wash and scrape out the skin of mooli / radish and grate it and keep it aside.

3. Now take a big bowl, add grated mooli, boiled potatoes and mix it well. Smash potatoes nicely.

4. Add wheat flour, salt, chilly powder and cumin powder/jeera powder. Mix all the ingredients and prepare parota dough. Use of water only if requires.

5. Add a tablespoon of oil and kneed the dough well. Let it rest for 5 minutes.
6. Divide the dough in small portions and make as ball.
7. Keep little dry wheat flour in a small bowl.

8. Take a small portion of the dough and dip in dry wheat flour and roll it with a chapati roller.
9. Keep a pan on the fire and heat.

10. Put rolled parota on the hot pan. Sprinkle little oil on the top.
11. Cook for a minute and turn the other side and cook.

12. Parota is ready to serve.
13. Repeat the same and prepare remained parotas.

14. Serve with your choice of side dish. We had it with curd, chutney powder and pickle.

Note :

Use of water should only if required. Radish and boiled potatoes do contain water. So first mix the flour nicely with grated radish and boiled and smashed potatoes. You can prepare parotas as soon as you prepare the dough. Adding ghee instead of oil is optional. I have added oil. Adding more chilly powder is optional. Adding more spice is not good for health. Use of more oil to prepare parotas is optional.
Time : Preparation 15 minutes.
Preparing parota 15 minutes : Total time 30 minutes.
Serves : 3 to 4.

Kabooli Channa - Potato Curry

Kabooli Chenna or White Channa is one of the pod comes in handy when you boil it and store in freezer. I do cook kabooli channa, freeze and use it whenever I need it. It is not that I keep this cooked channa for months together. I do use it regularly at least once in 20 days and use the frozen ones as early as posssible. The above said Kabooli Channa Curry is such  one of it. 

Poori - channa goes hand in hand. Channa helps you keep your tummy full for a long time. It has all the minerals and vitamins you need for a day. It is protein rich, fiber rich and full of carbs.

I have used Kabooli channa, tomatoes, aloo/potatoes and some spices which are easily available at home.

No Onion or No Garlic is used in this Kabooli Channa Curry

Let us see the recipe Now :

Things Needed :

Kabooli Channa : 1 Big Cup ( Cooked )

Potatoes : 2

Curry Leaves : 1 Handful

Coriander leaves : 2 to 3 Tablespoons

Tomatoes : 2 to 3 

To Add : 

Lemon : 1 Lemon extract

Salt : As required 

Dry Methi leaves/kasori methi  :  2 Tablespoons

Rasam Powder : 2 Tablespoons

Jeera Powder : 1/2 Teaspoon

Garam Masala Powder : 1/2 Teaspoon

Ginger : An inch 

Seasoning :

Cooking Oil : 2 Tablespoons

Jeera /Cumin Seeds : 1 Teaspoon

Methi Seeds : 1/4 Teaspoon

Green Chilly : 2 

Curry Leaves : 1 Handful

Method :

1. Wash and cut potatoes into small pieces. (Peel off its outer layer). 

2. Wash and cut tomatoes, curry leaves and slit green chilly.

3. Wash and peel off outer layer of ginger, wash it again and grate it. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and let it get hot. Add jeera/cumin seeds. Add slit chilly.5. Fry for 10 seconds, add cut potatoes and fry nicely for 2 minutes. Add a cup of water and cook.

5. Add tomatoes, grated ginger, when the potatoes turn soft. Mix it well. Add cooked Kabooli Channa.

6. Add salt and a pinch of turmeric powder. Mix it well and cook for 2 minutes.

7. Add rasam powder, jeera powder and garam masala.

 Let the curry boil for 3 to 4 minutes.Add Kasori Methi / Dry Methi Leaves.

8. Add a teaspoon of butter on the top and let it get melt. Add lemon extract.  Mix it well and put off the fire.

9. Shift Kabooli Channa Curry to a serving dish and serve.

10. We had Kabooli Channa Curry with Hot Pooris.

Note :

Cook potatoes till they turn soft. Soak kabooli channa for  5 to 6 hours before you cook. Adding any spice is your choice. You can use any brand of channa masala, pav bhaji masala or simple chilly powder. I have added home prepared rasam powder and garam masala.  Adding methi seeds helps to digest the food well. It reduces the cholesterol level in the food and is fiber rich.

Time : 30 Minutes.

Serves : 3 to 4 .

Potato Balls

 These potato balls are yummy and easy to prepare. These potato balls can be good starters with some hot and spicy soups. Good for all age group because it is soft, filled with carrots and potatoes and flattened rice. I have tried this Potato balls for Recipe super stars group to cheer them up.

I have used boiled potatoes, carrots, methi leaves, ground nuts and some simple spices like chilly powder, garam masala.
Let us see the recipe now :

Things Needed :

Boiled potatoes : 2 to 3 ( Medium sized )
Carrots : 2
Methi /Fenugrik leaves : One small bundle. ( Only leaves )
Ground nuts : 3 to 4 tablespoons /1 Small bowl.
Flattened rice : Avalakki /Aval : 1 Small bowl.
Rava /semolina : 1 Small cup ( Medium size)

Spices :

Ginger : An inch
Green chilly : 1
Red chilly powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Salt : As required
Oil to fry  : 1 Cup

Method :

1. Wash and boil potatoes. Leave it for cooling. Peel off the outer layer.

2. Wash and grate carrots, cut coriander leaves, methi leaves and green chilly. Wash and remove the outer layer of ginger and wash it again. Grate it. Keep it aside.
3. Dry roast groundnuts and remove its husk. Dry grind in to powder. Remove from the mixi jar and keep it aside.Keep rava in a plate.

4. Take a big bowl. Add potatoes and smash it. Add avalakki, grated carrots, chilly powder, garam masala powder and grated ginger.

5. Add 2 tablespoons of powdered groundnuts, cut coriander leaves and methi leaves. Add required salt and mix it well.

6. Now divide the mixture into small portions and turn them as small ball shape.
7. Roll them on dry rava. Arrange them in a plate.

8. Keep a pan on the fire and put oil. Let oil get hot.
9. Fry potato balls in hot oil. ( Medium and low flame ).

10. Let it turn golden brown. Remove the potato balls from the oil and put it on a kitchen tissue

11. Cut a carrot as small stick and insert the carrot piece edge in  potato balls when it is hot Or the ball may break while inserting the carrot stick.
 Serve them as a starter with tomato ketch up or chutney.

12. We had it with coconut chutney and ketch up.

Note :

Do not use any water. Smashed potatoes will bind all the ingredients well. Use of more /less spice is optional. Small carrot pieces are done and inserted into potato balls. ( Just for fum )
Time : 30 Minutes.
15 to 20 Very small bondas can be fried.