DHABA STYLE ALOO MUTTER CURRY

Recently i got this recipe from my dear sister Pratima. She has started exploring the kitchen and also experimenting new recipes. She succeeded all the time and her dishes are really finger licking dishes. her family is praising her culinary skills. She got this recipe from someone else and she passed it to me. Here is the result:

DHABA STYLE ALOO MUTTER CURRY

WHAT YOU NEED:

Fresh Peas - 1 cup

Potatoes - 2-3, 

FOR THE MASALA:

Onion - 1, grated

Tomatoes - 3,medium, pureed

Ginger, garlic paste - 2 tsp, ginger 1 inch+garlic-4 cloves

Cumin seeds 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 2 tsp

Red chilli powder - 2 tsp, or to taste

Kasoori mathi- 1/2 tsp

Salt - to taste

Oil - as needed

Coriander leaves - to garnish

For seasoning :

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig

Asafoetida - 2 pinches

THIS IMAGE IS FROM PRATHIMA'S CORNER

HOW TO MAKE :

Heat 2 tsp oil in kadahi, when hot add mustard seeds to splutter. 

Add cumin seeds and asafoetida. Then add curry leaves and stir well.

Then add potato cubes and fresh peas along with half cup water.

Add little salt and allow to cook covered on medium heat, It will take 8 - 10 minutes to cook.

In another kadahi, heat 2 tbsp oil, add cumin seeds.

Add ginger garlic paste, fry till you get the aroma.

Then add grated onion, sprinkle little salt and stir fry till it is golden brown.

Now add Tomato puree, saute.

Add  Red chilli powder, turmeric powder, coriander powder and powdered kasoori methi. Mix well.

Now add cooked peas and potato mixture in to the gravy.  The curry should be not thick or runny, so add 1-2 tbsp water, saute well.

Check the salt and chilli powder, add if it is less.

Finally add coriander leaves.

Note : In the original recipe, You can add any greens like palak . I have not added.

Also You can add fresh methi leaves instead of kasoori methi. 

PEAS POTATO CURRY.

Serve dhaba style Aloo Mutter curry with Chappati/Pulka

PATHOLI

One more post from Prathima Bhat Acharya. Patholi is prepared mainly at the time of festivals, in GSB households. The main two festivals are Naga Panchami and Ganesh Chathrti. Here the patholi recipe goes like this.....

YUMMY PATHOLIS!

WHAT YOU NEED:

Turmeric leaves - about 15 

Rice -1 cup

Phova - 3/4 cup

Grated coconut -1/4 cup

Jaggery - a small piece

Salt - to taste

FOR CHURNA:

Coconut gratings - of 1 coconut (3/4 cup)

Jaggery - 1/2 cup (8-10 cubes)

Cardamom powder - 1 tsp

TURMERIC LEAVES PATHOLI

SERVE PATHOLIS WITH FRESH GHEE!

HOW TO MAKE:

Wash rice and soak for 1hour.  Drain.

Now grind rice,coconut, washed phova, a small piece of jaggery and little salt along with a little water to a fine paste.

The paste should be thick.

Now heat a half cup of water along with jaggery.

When jaggery melts completely strain through a strainer.

Transfer the liquid back in the cleaned vessel and heat it again till it gets sticky. 

Add coconut gratings, stir till all the liquid evaporates.

Finally add cardamom powder. Mix well.

Now wash turmeric leaves very well, cut both the ends.

Spread on the kitchen slab.

Put a spoon of rice paste on the leaves and spread the paste evenly. Take a spoon of churna and put in a center of the leaves, lengthwise. 

Fold the leaves.

Heat a steamer / cooker/ pedavan with enough water in it.

When it boils places folded filled turmeric leaves Patholi in the steamer.

Steam the patholi for 15 minutes.

Serve Patholis with fresh ghee.

TOUSHE SWEET IDLI WITH THE FLAVOUR OF TURMERIC LEAVES

This guest post is from my dear sister Prathima Bhat Acharya who works as a Lecturer in Mangalore; so she rarely gets time to cook and doesn't get an opportunity to cook as her mother-in-law who is a great cook. Even now she does all the cooking.  I still remember her tasty dishes which I had a few years ago. Whenever she goes to visit her daughter then my sister occupies the kitchen. Yesterday she had sent me the picture via WhatsApp of those idlis which were mouth watering. I remember those days when we were small... We used to come from school and were really hungry to eat the dishes made my our mom !! The evening snack was along with blob of butter or a tsp of ghee. The taste is still lingering in my mouth that I had it in ages.  Here's Prathima's recipe.

CUCUMBER/ TOUSHE IDLI

WHAT YOU NEED:

Rice Rava - 2 cups

Grated Cucumber/ Toushe - 2 cups

Grated coconut - 1 cup

Jaggery powder - 1/2 cup, or to taste

Turmeric leaves - 2, tearing in to pieces

Salt - to taste

TOUSHE IDLI

HOW TO MAKE:

Grind coconut gratings in a mixer.

In a mixing vessel mix rice rava, grated cucumber, ground coconut, salt and jaggery powder along with very little water.

Cucumber contains lots of water so check while adding water.

Now grease the idli bowls with oil.

Fill the bowls with mixture, spread few pieces of turmeric leaves on the top.

Place them in the cooker/pedavan and steam for 15-20 minutes.

Serve warm Toushe Idli with a blob of butter or a tsp of ghee.