Dal Chawal Chokha - Mummy's recipe

There are recipes that you feel only one particular person can make it that good. For me, there are many such that I associate perfection of that recipe only if its made by that person. The Rajma recipe I shared few posts back is one such. 

When I think of my mom and wonder which recipe of hers I love the best, I actually feel lost. For a child, his/her mother is always the best cook because that's the food we grow up with, that's the food we associate love and care with, that's the food we find comfort in. When I was away at hostel for 4 years, I missed mom's simplest of dishes. I would crave for a bowl of dal with a roti and a piece of mango pickle, just like how I would enjoy at home.

My mum's dal has been famous with my Bitty Mama too who would insist on this lavish meal of dal chawal chokha whenever we would visit them in Punjab. I remember how coyly we would all be seated with our plates relishing the simplest of meals with loads of lemon juice on top. Such simple lovely days. 

I first attempted making Mom like dal after marriage and it was a complete disaster. It was awful and terrible, the dal was overcooked, the tadka wasn't cooked well and I tried cooking in very very less oil. Many attempts later I still do not make it as well as she does and love to relish that simple bowl of mum made dal with my roti and pickle and on some days with the chawal and chokha. I am blessed to be living in the same city as my parents do and often find myself getting pampered with food and love. 

This Mother's day, I want to say a simple I love you to my mom who has always been by my side and, who has loved me for everything that I have done, who has been my partner in a whole lot of maniac things I keep doing. Love you Mummy. 

Ingredients : For 2 servings

Dhuli Moong Masoor dal :

• 1/4 cup dhuli moong dal (Split Skinned Green Gram)
• 1/4 cup dhuli masoor dal (Split red lentils)
• 1 1/2 cups water
• 1 large onion, chopped
• 2 tomatoes, grated
• 5-6 cloves garlic, chopped
• 1/2 " ginger, chopped
• 1-2 green chillies, chopped
• 2 tbsp ghee
• 1/2 tsp jeera (cumin seeds) 
• salt to taste
• 1/4 tsp turmeric powder
• coriander leaves for garnishing

Aloo Chokha : 

• 4-5 medium sized potatoes, boiled and mashed
• 1 onion, chopped
• salt to taste
• 1/2 tsp amchur powder
• 2 tbsp refined oil
• lemon juice
• coriander leaves for garnishing

Procedure : 

Dal : 

Wash and drain the dals.

Take a pressure cooker and add water. Add the dals.

Add salt and close the lid. Allow to cook for 2 whistles. 

Take ghee in a pan and add jeera, garlic, onions,  green chillies and ginger one by one. Cook till the onions brown well.

Then add grated tomatoes and cook till the masala leaves oil.

Add haldi powder and cook for a minute.

Now add the boiled dal and stir. 

Adjust salt and garnish with chopped coriander leaves. 

Aloo Chokha :

Take oil in a pan and add onions. Cook till the onions brown well.

Add the boiled and mashed potatoes and stir well. 

Add salt to taste and amchur powder. 

Sprinkle lemon juice and adjust according to your taste. 

Garnish with chopped coriander leaves.

Serve with boiled rice and lots of fresh lemon juice sprinkled on top. 

This recipe is part of Kolkata Food Bloggers ongoing event Comfort Food where Sayantani Mahapatra of A Homemaker's diary is the featured blogger.

Happy Mum's recipe relishing

Amrita

Kheer tarts

Its that time of the year when Calcutta dresses up in its fineries to welcome Ma Durga. The little nip in the air and the fragrance of the Shiuli phool (night jasmine or harshringar) are the heralds of Durga Puja - a festival which is incomparable to others. The zest and enthusiasm to dress up in new clothes and visit pandals all across the city is seen in every Calcuttan irrespective of them being Bengali or not. The intricacies of the beautiful work done in Pandals makes everyone hold their breath and wonder at the hard work that has been put in, only to be demolished after the Puja is over. 

As with any other festivity, Durga Puja is also synonymous to great food. Grand plans are chalked out which includes pandal hopping and eating out. From street vendors to five star hotels, every place is packed up with people and each place tries to give the best and attractive offers.

Since the blossoming of Shiuli phool marks the beginning of the month of this festivity, I wanted to incorporate it in my picture shoot. Along with Vishal, my husband, we hunted down many flower vendors but did not find any. While buying some vegetables, I asked the lady vendor in Bangla, "Didi, shiuli phool kothaye pabo?"(Where will I find Shiuli flower?) She smiled and said, "Aamake aage bolte, aamaar badi samne koto phool maati te pode thake" (Why did you not tell me earlier. In front of my house, these flowers are found fallen on the ground) She was sweet enough to ask me to come the next day and collect it from her. And that is how I got these humble little fragrant flowers for the shoot!

The idea of this recipe has an interesting story too. Last month while visiting a Gurudwara, 3 hours away from Calcutta, we happened to cross one of the small towns called 'Kheerpai'.The name intrigued us all and we were contemplating the place to be famous for a certain kheer served in a pie form. Since I wanted the dessert to be bite sized, I experimented with these Kheer tarts. I was fortunate to find some nolen gur from last year in my fridge. You can try the same with normal sugar and enjoy this month of festivity. 

Ingredients :

Tarts : Makes 6-8 tarts

• 1/2 cup all purpose flour
• 25 gms butter, cut in cubes, cold
• 3 tbsp powdered sugar
• 1 tsp milk
• cold water, as required for kneading

Kheer :

• 500 ml milk, full cream
• 1 rice, washed (I used Gobindbhog)
• 2-3 tbsp nolen gur(date palm jaggery) You may use sugar or sugarcane jaggery

Procedure : 

Tarts : 

Take flour and butter in a bowl and rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture).

Mix in the powdered sugar and add milk.

Now add cold water 1 tbsp at a time and knead to get a smooth dough. Do not over knead.

Wrap the dough in a cling wrap or plastic sheet and refrigerate for half an hour. 

Take a little bit of the dough and press it against the tart mould. Starting from the center press out the excess dough and remove it. 

Take a fork and make holes on the dough in the tart mould. 

Refrigerate the tart moulds again for 10-15 mins.

Meanwhile, preheat oven to 180 degree Celsius.

Place the tart moulds in the oven and bake for 10-15 mins.

Kheer : 

Pour milk in a thick bottomed pan and bring it to a boil.

Lower the flame and add the washed rice.

Let the milk cook, on a medium flame, stirring in between till it reduces to half its original quantity. 

Once the milk has thickened to the desired consistency, turn off the heat.

Wait for a couple of minutes and then add the grated/crushed nolen gur. Mix well. Adjust sweetness to your liking.

In case you want to use sugar, add it once the milk has thickened and still on the flame. 

Preheat the oven to 180 degree Celsius.

Add a spoonful of the kheer in the tart shells and bake for 5-10 minutes.

Cool and garnish with some chopped pistachios, cardamom powder and some grated nolen gur.

This recipe is part of Kolkata Food Bloggers ongoing event : Puja week-Mishti special 

Happy Durga Puja

Amrita

Kheer Poode(पूड़े) -celebrating Teeyan(तीयां)

Saawan is the month of rains and like all other months in the Indian calendar, we have festivities attached to this month too. In Punjab this month is celebrated with 'Teeyan (तीयां) da Mela' which means fair of daughters. It is a festival where daughters go back to their maternal house and celebrate the festivity. In the olden days when women when not allowed to visit their parents house often, the women would spend this entire month with their parents and get pampered. 

Women get together and participate in the traditional dance called 'Gidda' with lots of 'Boliyans' or traditional Punjabi songs. Another mainstay of Teeyan are the swings which in earlier days used to be usually around a water body. In olden days it was a way out for women from their normal routine life and indulge in some fun and frolic.

And as far as festivity is concerned how can food be left behind. Teeyan is associated with Kheer Poode (पूड़े) , halwa, malpua and gulguley. In olden days, sugar was used scarcely and instead Gur (Jaggery) was used in everything. Traditionally the Poode are made with gur and the kheer is kept bland i.e. sans sugar which justifies the otherwise weird combination. However nowadays, poode are relished with some kind of Achaar esp Raw mango(Kaccha aam) achaar. The poode are actually crepe like and are made with whole wheat flour or Atta. The sugar or gur is dissolved in the batter and then these are spread thin on a tava with some oil to make them crisp. 

These recipes though extremely simple and humble are getting lost because the festivities are getting lost. Thankfully some families are keeping the festival of Teeyan alive so that the coming generations get a glimpse of the way things were back then. 

Ingredients for Poode : makes 7-8

• 1 cup whole wheat flour/atta
• 1/4 cup sugar (powdered)
• 1/4 tsp saunf powder
• water as required to make the batter

Procedure : 

Take atta in a bowl and mix sugar in it. Add the saunf powder and make a crepe or dosa like batter with water. 

Allow it to rest for 30-40 minutes.

Take a flat pan or tava and spread oil or ghee on it.

Pour little batter and spread it to a round.

Add more oil and crisp it from both sides.

Ingredients for kheer : 

• 1 1/2 litre milk, preferably full cream
• 1/4 cup rice, soaked in water
• chopped assorted nuts like cashews, almonds, pista and raisins
• elaichi powder

Procedure : 

Take milk in a heavy bottomed vessel and let it boil. Add the soaked and drained rice and let the milk reduce.

Keep stirring in between and let the rice cook in the milk. 

When the milk reduces to half the original quantity, take off from heat and cool it.

Add elaichi powder and assorted nuts(optional)

You may add sugar to your kheer if you do not want to pair it with the poode. 

Happy 'Teeyan da mela'

Amrita

Mango Phirni

I strongly believe in food being very inspirational. A sudden thought, a casual discussion, an image or even a remote one-word talk of food can really inspire us. It does to me, atleast. 

This recipe is purely an attempt because of the inspiration I got from my husbands casual visit with his friend who were catching up to devour some Eid delicacies. Vishal called me up to find out if I am interested to cook mutton as he was close to a meat shop waiting to relish on some Phirni. It was just this one word 'Phirni' that kept rolling in my head and for who's sake I refused to hear the word meat too. I kept the phone down and went on thinking of that sweet, earthy smelling, milky thick goodness that my husband and his friend were digging into. I refrained from calling him again and demanding my bowl of the heavenly sweet and thus decided to make my own. This silly little incident, you see, made me wake up from my lazy self and churn up this sweet delicacy. 

Since we still have mangoes lingering all around us, I decided to try a Mango phirni version making it all the more irresistible. I took my mothers help who shared her recipe of this rather simple, quite a cousin of kheer sweet. I fetched these typical earthen bowls meant specially to set Phirni which is easily available in the local markets. This gives that earthy beautiful aroma to the phirni. In case one does not get them, set your phirni in any normal bowl. 

The mango version was quite loved by my Sweet guru-my father who has an unmatched authority over everything sweet. But one bite into that earthy smelling, elaichi flavoured yummy normal Phirni satisfied my craving finally. 

Flavoured or simple, this recipe is super simple and a must if you have never tried. 

Ingredients : Serves 8-10

• 1 litre full fat milk
• 3tbsp rice (I used gobindabhog. You can use Basmati too)
• 3-4 tbsp sugar (depending on your taste)
• mango pulp from 1 mango, strained
• almonds, pista, chopped mango for garnishing

Procedure : 

Soak rice in water for half an hour.

Take milk in a heavy bottomed pan and let it come to a boil. Simmer and cook on low heat.

Meanwhile grind the soaked rice in a mixer. It will not become fine so a little coarse is alright. 

Add the ground rice to the milk and stir continuously. 

Slowly you will observe that the milk has thickened.

Add sugar to your liking and cook till it reaches the required thickness to set. 

This is the normal Phirni which can be set at this stage in bowls. Refrigerate and garnish with almonds, pista and elaichi powder.

For mango Phirni, once the thickened milk has cooled a little, add the mango pulp little by little and use as much as required. Too much addition will dilute the phirni consistency. In that case reduce it again on low heat. 

Set this in bowls and refrigerate. Garnish with chopped mango and pista. 

Happy Phirni Indulgence

Amrita

Kesari Kheer

Desserts have always been a part of our daily meals when I was growing up, especially the milk based ones. Being a Sikh, milk has always been present in surplus in our house. I have memories of going along with my Grandmother, my Beji, to the milkman or gwala who would milk the buffaloes in front of us and give us fresh milk. From drinking milk as it is to using it in endless desserts, Beji would ensure her family is fed well with milk along with other things. I guess, there is just some connection with milk and being a Punjabi. 

Kheer is one of the most common milk based desserts found in most households irrespective of the region. Known with different names, the simple preparation of rice cooked in milk is called payesh in Bengal and is called payasam in the Southern states. Adorned with dry fruits and saffron threads, a simple kheer is made special for occasions. 

With Holi round the corner, I was reminded of this simple kheer preparation that has been part of my growing years. 

Ingredients : For 3-4 servings

• 500 ml full cream milk
• 1/2 cup rice (I used Gobindbhog)
• 1/2 cup or less sugar (according to your taste)
• cardamom powder
• saffron threads
• almonds
• pista

Procedure : 

Wash and soak rice for half an hour.

Take milk in a heavy bottomed vessel and bring it to a boil.

Add the washed and soaked rice to the milk.

Lower the heat and allow the milk and rice to cook for about 45 minutes or till it thickens to the required consistency. Keep stirring in between.

Meanwhile soak saffron threads in little warm milk. 

Add sugar to the milk-rice mixture and mix well. Adjust sugar to your liking.

Adding sugar will make your kheer a little thin so cook till it thickens again. 

Remove from heat and stir in the saffron threads and cardamom powder.

Allow to cool and garnish with chopped almonds and pista. 

Serve chilled. 

Happy Holi

Amrita

Yakhni Pulao-Amma's recipe

Amma's recipes have always been a hit in our amateur kitchen. 

When I got married to Vishal, I had absolutely no knowledge or interest in cooking. My only experiments were in the oven where I would occasionally bake my Mum's cake recipe. The one that I love to call Comfort cake because that is one recipe I love to fall to which always yields the best and the most yummiest cake. 

Coming back to my non-cooking days, (you see I always get carried away when it comes to Baking) I was presented a handwritten register by my very sweet Amma (mother-in-law) who wrote down some selected recipes. That register has some simple and easy recipes which comes out exceedingly well. Amma had written a note of encouragement for me where she asked me to enjoy cooking and not be afraid of it as cooking is no rocket science. These lines have lived with me through all these years and encourage me to experiment and enjoy cooking/baking. 

Amma has such a treasure of simple, tried and tested recipes that often me and Vishal call her up for suggestions. Her simple instructions and easy to follow steps yield a winner recipe each time. So when we received a call from Zee Khana Khazana, Ab har koi chef, we simply called up Amma and asked her for a recipe with rice. Yakhni Pulao was thus experimented in our kitchen which, if I may say so, was lip smacking good in our maiden attempt.

We did enjoy 3-4 attempts of the recipe before we had to appear for the show and each time relished this simple and such flavourful dish.

Yakhni is basically a word for the flavourful stock that is prepared from meat which is then used to cook the rice. The usage of fennel seeds which is predominant in Kashmiri cuisine brings out an aromatic and delicious dish. The tender meat pieces along with the stock enriched rice makes a beautiful and delicious pair. 

Ingredients - Equal amount of rice and mutton is to be used.

• 500gms of Mutton (preferably chest portions having little fat or from front raan or combination of both)
• 500 gms of rice (Basmati rice)
• 1 inch ginger
• 7 garlic cloves
• 4 tbsp coriander seeds
• 3 tbsp of fennel seeds
• Onion 4 Medium 1 Finely diced and three sliced (to fry and garnish)
• Mint Leaves (to garnish)
• Ghee 4 tbsp
• Dalchini 1” (Cinnamon stick)
• Bay leaf (Tez patta) 2 medium size
• 5 green cardamoms
• Zeera 1 tsp
• 2 whole dry red chilies
• Salt to taste

Procedure

Wash mutton pieces well.

Soak rice in water for about half an hour.

In a pan fry the sliced onions and keep it aside on a paper napkin (to be used to garnish at the end)

In a pressure cooker take water little over 1 liter and put mutton pieces in. Put salt to taste (about 2-3tbsp)

Roughly crush and break garlic and ginger using a knife

Run Coriander seeds and fennel seeds in a mixer for three to four seconds to roughly break the seeds and release the flavor.

Mix the crushed Ginger & Garlic with the roughly blended coriander and fennel seeds and tie them in a muslin cloth.

Place the muslin cloth in the pressure cooker with mutton.

After one whistle over high flame simmer and let it cook for another 10-12 min.

Strain and retain the water.

Remove the muslin cloth.

In another pressure cooker put 4 tbsp of ghee and heat.

Put the combined Zeera, Bay Leaf, Daalchini, green cardamoms, dry red chilies for few seconds till they release their flavor.

Put finely diced onions and stir till the onions just about caramelizes.

Put in the mutton cooked in the pressure cooker earlier and mix gently for a couple of minutes.

Put in the rice which was soaked in water.

Gently fold the rice and the mutton pieces together.

Pour in the retained liquid from the pressure cooker cooked with mutton earlier. Ensure that the stock liquid is twice as much as the rice quantity.

Close the lid and after the first whistle simmer and cook for 5 minutes.

Let the pressure cooker rest till the remaining steam escapes in due time.

Serve in a dish of your choice and garnish with fried onions and mint leaves.

Happy indulging

Amrita

Vellam Appam/Jaggery Pancake

I think children are like pancakes. You sort of ruin the first one, and you get better at it the second time around.
Kelly Ripa 

Pancakes are one of the most versatile food. Found in almost all cultures and their cuisines, pancakes are both sweet and savoury. Eaten mostly at breakfast, pancakes are a rage worldwide and are considered a quick and easy option. It is amazing to see the variety of pancakes, with unique regional grains, fillings and toppings.
Vellam Appam/Jaggery Pancake is traditional to South India. It is somewhat similar to the 'Meetha Pooda' eaten in Punjab where the batter is made from whole wheat flour and jaggery. Food truly is the common thread among all cultures!!
This month SNC challenge for the month was suggested by Shama nagarajan who blogs from Shama's easy 2 cook recipes. I adapted the recipe and made some changes to suit my palate.


Ingredients: For 4 medium sized 

• 2 tbsp boiled rice(Note: this does not mean rice which is boiled. It is a variety of rice you will get in stores selling South Indian groceries. Use normal rice if you cannot get this variety)
• 2 tbsp rice
• 1 tsp urad dal
• Jaggery-lemon sized
• 1/2 tsp fennel/saunf powder

Procedure: 
Wash and soak both kinds of rice and urad dal for 2 hours.
Grind to a smooth paste using little water.
Take jaggery in a pan and dissolve in some water on medium flame till the mixture becomes thick.
Cool and add this syrup to the ground rice and dal mixture. Add fennel/saunf powder.
Heat a non stick deep pan/kadhai. Pour a small ladle of this mixture and spread it by moving the vessel. 
Add a spoonful of oil and let it cook on low flame,covered with a lid.
Let it cook till golden brown in colour, turn and cook the other side too. 
Remove and serve while it is hot and crispy!!

Only a week left for our 1st Anniversary Celebration 3 amazing Book Giveaway!! 

Happy Pancake eating
Amrita

Khejur/Nolen/Gur-er Payesh/Kheer/Date palm Jaggery Rice Pudding

Winter is definitely the Foodie season!
With the nip in the air and the days getting shorter, its  the best time of the year to make and eat winter delicacies. Its also time of the year to have the markets flooded with Notun/Nolen/Khajur Gur/Jaggery. With so many synonyms, you may well understand its popularity in this part of the world. 
This type of Gur/Jaggery is basically made from boiling the sap of  Date Palm tree unlike the usual one which is made from sugarcane.
This very easy and traditional recipe served in an earthen pot with a lone Frangipani flower is my ode to mark the sweet beginning of the wonderful winter season and the sweet end of the event I have been Guest hosting for this month-Favorite Rice Dishes. 

Ingredients:

• 1 litre milk
• 2 tbsp rice
• 3 tbsp notun/nolen gur/jaggery
• 1 crushed cardamom for garnishing

Procedure:

Pour milk in a thick bottomed pan and bring it to a boil. Lower the flame and add washed rice.

On a medium flame let the milk cook, stirring continuously, till it reduces to half the quantity. This should take anywhere between 10-15 mins.

Once the milk has thickened to your desired consistency, turn the heat off and add the slightly crushed gur. Mix well and let it cool. Adjust sweetness to your liking.

Pour the cooled Payesh/Kheer/Rice pudding in an earthen bowl and garnish with crushed cardamoms.

Sending this recipe to Favorite Rice dishes

Bon Vivant#10-Festive Feasts

Milk Sweet Recipes

60 days to Christmas

and Lets Celebrate Indian Sweets

Happy Payesh Eating

Amrita

Fried Rice-Mummy style

There is a nip in the air and that means winter is very near. 

Winter, I believe, is the most enjoyable season for a foodie. With the markets full of fresh inviting fruits and vegetables, there cannot be reasons enough not to don your aprons and enjoy the seasonal goodies.

Its time of the year to have steaming hot soups, wonderful roasts and rich cakes!!(oh how the last word makes me drool!!)

Today, however, I am sharing our winter favorite which uses leftover rice with a host of vegetables and boiled egg. Quite a meal in itself. My mother loves to add a dash of green chilli sauce, aka Kolkata style and a handful of fried cashewnuts, Punjabi style!!! It definitely is a great way to welcome and enjoy the season.

Ingredients:

• 1 cup boiled rice(I used leftover)
• 1 small potato, chopped
• 1 small carrot, diced in small pieces
• 4-5 french beans, chopped
• a few florets of cauliflower
• A small piece of cabbage, sliced
• 1/4 of a capsicum, chopped
• 1/2 medium size onion, sliced
• 1 boiled egg
• A handful of cahewnuts
• 1 tsp green chilli sauce
• salt to taste
• few leaves of mint for garnishing

Procedure:

In a pan, take 4 tbsp oil and fry cashewnuts. Drain them on a kitchen paper. 

Now add chopped potato. When cooked well, drain them . 

Now add carrot, french beans and cauliflower and fry them till cooked and drain them. 

Add capsicum and cabbage and cook them for just a minute to preserve their crunchiness. Drain them.

Now add sliced onions and cook till they turn pink, add salt to taste and green chilli sauce. Mix well.

Add all the cooked veggies and the rice. Mix very well. Check for seasoning and adjust. 

Sprinkle the fried cashewnuts and mint leaves.

Place sliced boiled egg on top and the dish is ready to serve.

For Favorite Rice dishes

 

and 60 days to christmas

Happy Rice eating

Amrita

Sweet/Mishti Pulao with Spicy Aloo Dum

There are some combinations in life that complement each other so well that they seem to be ordained from Heaven. However, there are some that are poles apart and completely opposites in nature but dramatically come together to bring about an entirely amazing synergy. 
'The Sweet Pulao with Spicy Aloo Dum' is one such traditional combination that looks completely opposite but has an amazing chemistry when they come together. Made usually as a part of 'bhog' during Durga puja without the usage of onions and garlic, this sweet and spicy combination is our family favorite. We wait for this prasad every year as eagerly as any bengali would. You see, living in Kolkata can make every bit of you a crazy foodie!!
This version, however, is not the authentic bhog one as I have used both onions and garlic in it as a personal choice. The sweetness of the pulao together with the 'spiciness' of the potatoes is truly an awesome combination and it leaves your palate with very interesting flavours...a foodie match made in heaven!!

Ingredients: Sweet/Mishti Pulao

• 1 cup rice (I used a variety called Govindbhog.You can also use Basmati)
• 1/2 cup sugar
• 2 cups water
• 2 Bay leaves
• a pinch of Javitri/mace
• a pinch of Jaiphal/nutmeg
• 1 inch piece of dalchini/cinnamon
• 3-4 laung/clove
• a pinch of jeera/cumin seeds
• 3-4 choti elaichi/green cardamom
• 1 inch piece of ginger
• Salt to taste
• A few drops of yellow food colour

Procedure:

Wash and drain rice and keep aside.

Make a fine wet paste of Javitri, jaiphal, dalchini, laung, jeera, choti elaichi and ginger. 

Take 2 cups of water in a pan and boil it. Add salt,  1/2 cup sugar and few drops of yellow food colour. Let this mixture boil again and keep it on low flame.

Take 2 tbsp oil in a deep pan and add bay leaves. After a little while add rice. Stir well and cook for a minute. 

Add the wet paste of spices and mix well. 

Now add the boiled water and sugar mixture in rice and stir well.

Cover with a lid and let it cook for about 10 mins or till the water has evaporated and rice is done.

Ingredients: For spicy Aloo Dum

• 4 Aloo/Potatoes
• 1 Bay leaf
• 1 medium size onion, sliced
• 1 medium size tomato, chopped
• 1 tbsp ginger-garlic-green chilly paste
• 1/2 tsp haldi/turmeric powder
• 1 tsp lal mirch/red chilli powder
• salt to taste
• Chopped coriander leaves for garnishing

Procedure:

Wash and peel potatoes. Cut them in quarters.

Take 2 tbsp oil in a deep pan, add salt and bay leaf.

Add the potatoes and cook for 5 mins on high flame stirring continously. 

Add sliced onion and cook till the potatoes are half done.

Add chopped tomatoes and ginger garlic paste. Add haldi and lal mirch powder and stir well. 

Put little water and cover the pan with a lid for 5 minutes or till the potatoes are cooked well.

Garnish with chopped coriander leaves.

For Favorite Rice Dishes

Happy 'sweet & spicy' eating
Amrita