Tag Archives: Chili powder

Aloo Rasedar

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This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!

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Aloo Rasedar

This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.

Ingredients
  • 4 medium potatoes/aloo
  • 2 medium tomatoes
  • 1 inch ginger, finely chopped
  • 2 tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp cumin/jeera
  • 1 tsp coriander powder/dhania powder
  • 1 tsp dry mango powder/amchur powder (optional)
  • ½ tsp garam masala powder
  • 1 tsp salt
Method:
  • Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
  • In a wok, heat some oil and add the jeera and dhania powder.
  • add finely chopped ginger and saute for a half a minute on low flame.
  • Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
  • Mash some of the potatoes and add along with salt and mix well.
  • add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
  • Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
  • Add chopped coriander leaves for garnishing.

This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.

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Gutti Bengulooru Mirapakaya (Stuffed Bell Peppers, Capsicum)

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I have been eating this particlar preparation of bengulooru mirapakaya since childhood. It has also been one of my mom’s favorites. So it was made pretty often! 😉

After marriage I faced a different problem. The name. I always knew it as simla mirchi or capsicum, and suddenly I was asked if I knew how to make bengulooru mirapakaya. Took me some time to figure out, but I did get it in the end! It didn’t help matters that it was my mom’s fav, but pretty low on my preferred foods. 😦

Ingredients:

  • 8-10 small capsicum (select the smallest size – it’s easier to cook and tastes better)
  • Stuffing: besan, salt, jeera, chilli powder, oil for mixing
    • For every cup of besan, put in 1tsp salt, 1/2 tsp chilli and a pinch of jeera and 1tsp oil to help mix
  • Oil for braising

Method:

  • Clean the capsicum and make a neat slit along the side for stuffing.
fresh capsicum

fresh capsicum

  • Stuff the capsicum fully. This takes a bit of manuvering around the inside to ensure its completely done. Be careful not to completely split it open
Stuffed, and ready to be cooked

Stuffed, and ready to be cooked

  • Heat some oil in a wok. Once heated, add the stuffed capsicum slowly and place lid.
  • Keep turning them time to time so that they get evenly braised.
  • Take off the flame when done. Drain the oil. Some of the stuffing may come out of the capsicum. They can get put back when the capsicum has cooled down
... and ready to eat!

… and ready to eat!

The best part of this vegetable is that the capsicum retains its shape. It can be eaten with rice and dal.

Dondakaya Semi-fry Kura (Ivy Gourd, Coccinia)

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This is a bit of a slow vegetable to cook. Mostly I make this by boiling the vegetable, and then adding the masala to the cooked vegetable and calling it done.

Dondakaya Fry

Dondakaya Fry

However, when my mother-in-law was here recently, she showed me this way of making it. This method apparently is a favourite of Hubby’s as well!

Ingredients:

Method:

  • Put in oil and chopped dondakaya as if to deep fry.
  • Set the lid over the wok so that it (kind of ) can braize (in Telugu: magga pettu)
  • Once the dondakaya starts to soften, take off the lid and deep fry normally. This method used up a little less oil that the regular method, and fries the vegetable evenly.
  • Drain the excess oil into a container. This oil can be used for tadka and other frying purposes.
  • Add the besan and mix well to ensure no clumps are formed, and the dondakaya pieces are properly covered with besan.
  • When cooked, the besan will give off a nice aroma. Add the grated coconut and mix well.
  • The coconut helps the pieces of dondakaya to separate and not clump together.

Serve hot with rice.