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.

Ragi /Finger Millet - Jack Fruit Halva

Ragi/Finger Millet - Jack fruit Halva/Haalubai is a delicious sweet.
Jack fruits season is still there and we did get some Jack fruits from our relation. We did eat some and I used the fruits to prepare Ragi Haalu bai.

Haalu bai is one of the signature dish of Udupi region. Most of the festivals will complete only having Haalubai.
ಹಾಲುಬಾಯಿ / haalu bai is normally done with raw rice. Rice is soaked and grind with fresh coconut and jaggery. Then stir the batter till it gets thick.
Ghee and cardamom is added at the end and done Haalu bai is shifted to a plate and spread it on the plate or tray. Once its get cold. then cut them according to your wish.
Here I have used Ragi flour instead of Raw rice. Dry roasted the ragi flour and then added ground coconut. I have added Joni/liquid form of jaggery which is very fresh and healthy. Added a cup of ghee and then stirred the batter till is done. Poured the done haalubai to a greased plate.
Let us see the recipe Now :

Ingredients :

Ragi flour / Finger Millet : 2 Cups
Jaggery : 1 1/2 Cups (Normal Jaggery : 1 Cup Full will be enough).
Coconut : 1 Cup Grated
Jack fruits : 5 to 10
Ghee : 1 Small Cup /4 to 5 Tablespoons
Salt : A pinch

Method :

1. Separate the seeds of jack fruit and keep the fruits aside.

2. Grate coconut and grind it with jack fruits. Do not use water while grinding. Put the mixture to a bowl and keep it aside.

3. Dry roast Ragi flour nicely till the raw aroma disappear.

4. Now mix jaggery, ground jack coconut mixture, salt. Add a spoon of ghee and mix it well.
Add 1/2 cup of water if you using powdered jaggery.
5. Keep this mixture pan on the fire and stir on low and medium flame.

5. Add ghee in between in small quantity.

6. Stir till the mixture gets thick and starts to leave the edges of pan. Add the remaining ghee if it is still there.

7. Stir for some more time (at least 5 to 6 minutes on medium flame).
8. Shift the ready Ragi - Jackfruit Haalubayi to a greased tray/plate and leave it till it is cooled.

9. Cut the cooled haalubai according to your wish and enjoy. Store in a glass or /steel box.

10. Serve or Eat whenever you feel like.

Note :

Do not any water while grinding. You can melt the jaggery and then use it. (If shop bought jaggery).
Adding more jaggery is optional. Adding more ghee is optional.
Time : 35 to 40 Minutes.
Serves : 25 to 30 Small pieces.