Tag Archives: tiffins

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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Senegala Vada (Brown Bengalgram Fritters)

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This is favourite snack, and is available, in various versions, across South Indian households and even restaurants.

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Senegala vada with chutney

This is different from “masala vada” as the masala vada is made with split bengal gram, not the whole one.

Ingredients:

  • 2 cups brown senegalu (chana, whole bengal gram) – soaked and drained.
  • 6-8 green chillies
  • 1″ piece of ginger
  • optional – finely chopped onion
  • optional – croasely ground pepper
  • Chopped curry leaves
  • pinch of asafetida/hing
  • 1 tsp salt
  • Oil for frying
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The washed senegalu with chillies and ginger

Method:

  • Rough-grind the soaked senegalu. You may add a bit of water to help in the grinding.
  • Add the chillies and ginger and grind again so they are mixed well.
    • Ensure that the senegalu remain rough, and are not finely ground. That would take away from the texture and taste of the final vada.
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coarsely ground with the chillies and ginger mixed in.

  • remove from jar and add salt and mix well.
  • You may add the other ingredients at this time, and set aside till the oil heats.
  • Wet your fingers and take a bit of the batter and flatten.
    • Ensure that the edges are not broken as this may cause the vada to break while frying.
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Flatten on your fingers

  • Once the oil is heated enough, gently drop this into the oil for frying.
    • You may also use a plastic sheet for shaping the vadas. They can then be dropped from the sheet into the oil.
  • Turn the vada until it is uniformly brown and then take out.
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Frying into a lovely brown

  • Put it on a plate lined with kitchen tissue to soak the excess oil.
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Senegala vada ready!!

Serve hot with coconut chutney! 🙂

 

 

Ragi Dosa

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Ragi Dosa

Ragi or finger millet, is a common part of Kannadiga cuisine. It is easy to come by dishes made with ragi served in restaurants such as ragi mudde or ragi idli or ragi rotti. While it is also consumed in other parts of South India and Maharashtra, it is primarily grown and consumed in Karnataka.

In the past I did try to consume ragi as it is said to bring down body heat and is very nutritious. However, those experiments kinda failed, and I was a bit apprehensive of trying it again. However, a desire to eat healthier caused us to look up some recipes and buy some ragi flour.

This experiment is by far one of the better ones, and I absolutely delight in making this again and again. So here comes: the Ragi Dosa!

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Ragi Dosa served with tomato-perugu pachadi

Batter:

  • 1 cup ragi flour
  • 1/2 cup wheat flour
  • 1 tsp salt
  • 1 cup sour buttermilk

Method:

  • Mix all the ingredients and add water to make it into pouring consistency.
  • Set aside for 1 hour
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Once the batter is ready…

Dosa: 

  • Chop 1 onion, green chillies and ginger finely and set aside. You may mix them up for easy use, or keep them separate.
  • Heat an iron skillet on medium flame.
  • spread some oil over it and wait till it is well heated.
  • Taking a large tablespoon/serving spoon, pour the batter in a circle from outside in.
    • Traditionally, we would pour the dosa batter into the center and spread outward. Here we do not spread. Hence it is poured…
  • The batter should spread towards the center, while forming a gauzy dosa. You may pour a little more batter if it does not join completely at the center.
    • If the dosa seems too solid i.e not forming holes while spreading, add a bit of water to dilute it. This will help it spread better.
  • Add the onions, chillies and ginger in amounts preferred and add oil to the outside of the dosa.
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The batter is poured, and onion, chilli and ginger are added on.

  • Let it remain on the skillet till you can make out the base is getting reddish, and carefully flip over.
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and flipped over!

  • Let it cook for a moment or 2, flip over again, and fold off the skillet.
  • Serve hot

This dosa variety doesn’t require too much practice, but the flipping over without letting the dosa tear apart does take a bit of getting used to.

You can serve this dosa plain, or with any pickle or chutney. It tastes great either way!!

So bon appetit!!