Feb 22, 2008

Recipe - Poha (Pohe/Attukula pulihara/attukula upma)


(Rice flakes upma or beaten rice upma)


Summary


This dish is eaten as a snack or as a one time simple meal.

Ingredients:


Poha - 2 cups
Onion - 1 medium size (1 cup)
Potato -1 small size (1/2 cup)(optional)
Peas - 1 cup
Green Chillies - 1 Serrano pepper or 5 - 6 small Indian chillies cut in strips (optional)
Chilly powder - 1/2 teaspoon (according to spice level)
Turmeric - 1 teaspoon
Cumin seeds - 1 teaspoon (for seasoning)
Mustard seeds - 1/4 teaspoon
Salt 3/4 teaspoon (according to taste)
Sugar - 1/4 teaspoon
Oil - 1 and 1/2 tablespoon
Curry leaves - 1 stalk
Hing (Asafoetida )- 1/4 teaspoon)
Cilantro - 1 tablespoon (Garnish)
Lime juice -2 teaspoons

Preparation for Poha:


Wash poha till clean.Drain water in a colander and set it aside.

Chop onion into small pieces (thin stripes or squares doesn't matter). Slice green chillies.



Process:


Preheat with oil in a kadai (skillet). Add cumin seeds for seasoning. After you see jeera crackling, add hing (asafoetida)
to it. Now add potato, peas, green chillies and turmeric. Saute for 4-5 minutes.




The temperature should be medium high. Mix all the ingredients together well. Turn down the temperature to medium. Slightly cover the dish to cook the potato. Add the drained poha and salt. Mix it well.
Check after two minutes after the salt and all ingredients are cooked turn off the heat. Add 1/4 teaspoon of sugar and mix it well.



Sprinkle with lime juice and garnish with cilantro. Serve hot.



Preparation time: 15 - 20 minutes.

# or servings: 2


Recipe - Chat Pata Aloo Gobi


Summary


This vegetable can be cooked with tomato. This curry can be eaten with roti or rice.

Ingredients:

  • Cauliflower - 1 medium size (approximately 30 -35 florets)
  • Potato -2 medium size (approximately 2 cups)
  • Tomato - 1 medium size (optional)
  • Green Chillies - 1 Serrano pepper or 3 small Indian chillies (Optional)
  • Ginger - 1 inch
  • Chilli powder - 1 teaspoon (according to spice level)
  • Black pepper powder - 1/4 teaspoons
  • Turmeric - 1 teaspoon
  • Garam masala - 1/4 teaspoon
  • Cumin seeds - 1 teaspoon (for seasoning)
  • Hing (Asafoetida )- 1/4 teaspoon)
  • Salt 3/4 teaspoon (according to taste)
  • Oil - 2 tablespoon ( can be added during cooking if needed)
  • Cilantro - 1 tablespoon (Garnish)

Vegetable cutting:


Wash and dry cauliflower and potato on a kitchen towel.


Cut cauliflower into not too small florets and the potato about an inch in size. Slice the green chilli and ginger into long slices.


Process:


Preheat with oil in a kadai (skillet). Add cumin seeds for seasoning. After you see jeera crackling add hing (Asafoetida) to it. Now add potato, green chillies and ginger. Saute for 4-5 minutes.

The temperature should be medium high. Now add cauliflower florets, chilli powder and turmeric. (If you are using tomatoes, add them with the cauliflower.)
Mix all the ingredient together well. Turn down the temperature to medium.


Slightly cover the dish and stir it every 5 minutes. Add salt to the dish after 10 minutes. Mix it well and if you notice the dish is drying up, add little bit of oil (1 teaspoon) and cover the dish slightly. Check after five minutes. Cauliflower and potato should be done by then. If you notice the curry has some water in the the skillet, turn the temperature to high for a couple of minutes and dry the excess water. Add 1/4 teaspoon with garam masala (adds flavor to the dish) and 1/4 teaspoon of black pepper (adds flavor to the dish) and mix it well. Garnish with cilantro.


Serve with hot roti or rice.

Preparation time: 30 minutes.

# of servings: 3 - 4

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.