Flavour Diary

Aloo Chutney Pulao | Haryanvi Cuisine | NO Onion Garlic Recipe

Today's recipe is all way from Haryana. Haryanvi cuisine is famous for its simple cooking and its mostly vegetarian.Popular dishes from Haryana include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney. One of the simple recipe from haryana is Aloo Chutney Pulao and it is easy to make and delicious one pot meal.
I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Seema from Mildly Indian .Check out her blog for some interesting recipes. She gave me Potato and Garam Masala as secret Ingredients and i came up with yummy aloo pulao. Check out the ingredients and steps below.

Level: Easy
Total Time: 30mins
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Rice -1.5 cups
Water - 3 cups
Baby potatoes - 10 cut in half
Cardamon - 2
Cloves - 4
Cinnamon stick - 1 inch
Garam Masala Pwdr - 1 teaspoon
Ghee - 3 tablespoons
Salt to taste

Green Chutney:
Coriander leaves/Dhaniya patta - 1 cup chopped
Mint Leaves/Podina - 25- 30 leaves
Green Chilli - 3 cut (to taste)
Ginger - 1 inch
Water - 1 or 2 tablespoons for blending

Directions

Wash and soak the rice for 20 mins.
In a blender add all the ingredients under Green Chutney and make a fine paste and keep aside.
Wash and peel the potatoes and cut in half and keep aside.
In pressure cooker add Ghee/Oil. Once ghee is hot add cinnamon, clove, cardamom and potatoes and fry for a minute and then add blended green chutney and fry for another minute.
Now add drained rice, water, Garam Masala and salt. Mix well and pressure cook for 2 whistles.
Once pressure cooker is cooled, open and mix with fork and serve hot with Raita.

#AlooPulao is going to be part of #shhhcookingsecretly for #HaryanaCuisine

Today's recipe is an incredibly simple to make tea time sweet treat called Coconut Macaroons.These are crispy and golden on outside and moist and soft inside.
These are irresistible to stop at one but you can bake big batch and store for few days, and these are one of the best homemade gift to passover.
If you are coconut lover and have a sweettooth then these are yum for gobbling them at any time of the day.
This month MFB challenge was to cook a recipe from the blog "This Muslim Girl Bakes". She has got very lovely recipes in her blog with step by step pics and beautiful photography.
As her blog represents bakes, i just wanted to try baked products and It was hard for me to decide which one to choose from her recipes but finally decided to do Coconut macaroons. I tweaked the recipe a bit, i was out of stock of Almond flakes so i used desiccated coconut instead.
I totally forgot about the challenge and this is was last moment prep. Because of time constraint, I skipped the decoration too. But the recipe turned out super yummy and my elder one gobbled up few before her Gymnastic class and she said they tasted similar to store bought one. I was really happy that i did visit her recipe and tried it.
Click below and enjoy the making of yumminess

Level: Easy
Prep Time:10 mins

Bake Time: 15-17
Makes: 14-16

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Adapted from here

Ingredients

Desiccated Coconut: 1cup (100gms)
Ground Almonds: 1/2 cup(50gms)
Sugar: 3/4cup(125gms approx) to taste
Cornflour: 1 tablespoon
Egg Whites: 2 large
Vanilla Essence: 1/2 teaspoon

Directions

In mixing bowl add all the ingredients except Egg whites and vanilla essence and keep a side.
Take another bowl add Egg whites and vanilla Essence and whisk until mixture is frothy.
Now add egg white mixture to the flour mixture and mix well until well combined.
Keep the mixture in the fridge for 10mins to set.
Pre-heat the oven at 160c/GasMarck 3 for 10 mins.
Now take a small ice cream scoop or 2 spoons and divide the mixture and scoop it up on baking tray with parchment paper. Keep the distance between the scoops.
Now bake the macaroons for 15-17mins at 160C until the bottom of the macaroon turns golden brown.

#CoconutMacaroon is going to be part of #MFBC17

An InLinkz Link-up

Today's recipe is all way from Gujarat. Thepla/Dhebra is one of the most common breakfast or snack recipe in Gujarat.Making of Thepla is quite easy and is made with a mixture of flours,spices, yogurt and shredded vegetables.

We can tell that Thepla's and Paratha's are sister but much simpler than paratha. Usually paratha's are suffed flatbreads and thepla's are thin n light flatbreads. And in thepla's we use yogurt for making the dough and in parathas water is used to form a dough.

I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Vidya Narayan from MasalaChilli .Check out her blog for some interesting recipes. She gave me Potato and Garlic as secret Ingredients and i came up with yummy aloo thepla. Check out the ingredients and steps below.

You may also like other flatbread like
Broccoli Aloo Paratha
Puran Poli
Quick Mooli Paratha
Shahi Meetha Paratha
Amritsari Aloo Kulcha

Level: Easy
Total Time: 40mins
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Wheat flour -2.5 cups
Boiled and Mashed potato - 1.5 cup
Yogurt - 1/4 cup
Ginger-garlic paste -1 tsp
Chopped coriander -1 tbsp
Red chili powder -2 tsp(to taste)
Carom seeds/ajwain -1/2 tsp
Coriander Powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Oil for frying

Directions

In a bowl add wheat flour,salt,turmeric powder,chilli powder.coriander powder, carom seeds and oil and mix well. Now add mashed potato,yogurt and ginger garlic paste and and few tablespoons of water to form a stiff dough and keep a side for 10 mins.
Divide the dough into equal parts about lime size balls.
On to a lightly flour dusted surface, roll out the balls into thin flat roti.
Heat the tawa/pan on medium high. Once the tawa is hot, reduce the heat to minimum.
Place the thepla one at a time over the heated tawa.
Once the air bubbles start appearing, flip it over. Apply oil on the half-cooked side.Flip it over again and apply oil on the other side.Flip it again and fry the thepla untill it is cooked on both sides and nicely browned.
Repeat the process with rest of the thepla.

Serve the warm thepla with pickles, raitas and any spicy masala curry

#AlooThepla is going to be part of #shhhcookingsecretly for #GujratiCuisine

Today's Recipe is Coconut Rice. Coconut Rice is famous south Indian Rice variety. There are two ways of doing it.... one is cooking rice in coconut milk with some nuts in it and the other way is cooking the rice separately and then adding the coconut mixture. Coconut mixture is made of out of some nuts and spicy chillies. Today's version is second variation.
This is easy to make use of left over rice or freshly cooked and best for lunch boxes, party side rice recipe, for travelling .
If you love watching how this is made...click on the video below.

Level: Easy
Cook time: 10 mins
Serves: 2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Cooked Rice: 2 cups
Fresh Coconut: 1 cup(finely grated)
Mustard Seeds:1/2 teaspoon
Green Chillies: 2 (finely cut)
Dry Red Chillies: 1
Split Chickpea/Chana Dal: 1 tablespoon
Split Blackgram/Urad Dal: 1 tablespoon
Curry Leaves:Few
Cashews/Kaju: 10-12(broken)
Hing: 1/8 teaspoon
Oil: 2 tablespoons
Coconut Oil: 1 tablespoon
Salt to taste

Directions

In a pan add Oil and coconut Oil, when its hot add mustard seeds . Once mustard seeds pop add chana dal,cashews,stir for 10-20 seconds.
Now add Urad dal, green chillies,dry red chilli, curry leaves and Hing stir for 10-20 secs until cashews changes to light brown.
Now add grated coconut and cook for 2 -3 mins and then add cooked rice and stir for 2-3 mins until rice becomes hot and mixed.
Serve hot with pickle,chutney or sambar.

You may also like:

Caramel Custard

Tindora Coconut Fry

Gobi Manchuria

Chocolate Breakfast Smoothie Bowl

Gunta Ponganalu Appam with Capsicum Sambar Recipe

Today's recipe is one of the famous breakfast/snack recipe from South India. This is know with different names in different parts like Appam,Gunta Ponganalu, paniyaram and so on. These usually made from leftover Idli Dosa batter. These are crispy on outside and soft fluffy inside.These are easy to make and made in no time. To make these We use a special pan called appam pan.
You can serve Appam along with Red Capsicum Chutney,Capsicum Til Chutney, peanut,Coconut Chutney,Sambar.I served with Capsicum Sambar.
I made Gunta Ponganalu with Capsicum sambar for #MFBC challenge under #breakfast category
You may also like other BreakFast recipes :

Lobia Alasanda vada

Semiya Upma

Pesarattu Upma

Cornmeal Idli

Level: Medium

Total Time: 1hr
Serves: 4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Gunta Ponganalu

Ingredients

Dosa Batter: 3cups
Onion chopped: 1 cup
Carrot: 2 medium
Spinach: 1 cup(finely chopped)
Chillies: 2 (finely chopped)
Coriander: 1/4cup (finely chopped)
Salt to taste
Oil as required.

Directions

Mix all the ingredients except oil and keep a side for 5mins.
Now take appam pan and pour 1/2 teaspoon of oil in each hole and then pour the batter in each hole. cover the pan and cook on both sides on medium flame. It takes 1-2 minutes on each side.
Repeat the process for rest of the batter.

Gunta Ponganalu(Appam) Note:
Add more veggies as desired.
Adjust salt to taste.
You can serve Appam along with Peanut Chutney,Coconut Chutney,Sambar.

Capsicum Sambar
Ingredients

Toor Dal: 1/2 cup
Onion: 1 large
Tomato: 2 medium
Capsicum: 1 large
Tamarind: 1 walnut sized
Sambar Powder: 1 tablespoon
Turmeric powder: 1/2 teaspoon
Red Chilli Powder: 1 teaspoon(to taste)
Oil: 3tablespoon
Ginger Garlic Paste: 1 tablespoon
Mustard Seeds: 1/2 teaspoon
Cumin Seeds: 1/2 teaspoon
Curry Leaves : 1 spring
Salt to taste.

Directions

Soak tamarind in 1/2 cup of hot water and keep a side for 15 mins and then squeeze the pulp and throw away the husk. Keep the pulp aside.
Wash the dal and pressure cook dal with 1 cup of water for 3 whistles. Once pressure is released mash the dal to smooth paste.
In a pan add oil. once oil is hot add mustard seeds and once seeds pop add cumin seeds,curry leaves, onion and fry until onion turns transparent.
Add ginger garlic paste,turmeric and fry until raw smell from ginger garlic is gone. Now add Tomatoes,salt,chillipowder and cook until tomatoes turn mushy.
Then add Capsicum and fry for a minute.Now add Mashed Dal, Tamarind Pulp, Sambar Powder, and water(750ml to 1 ltr) and let the mixture cook for 10-15 mins until capsicum is cooked, add chopped coriander and serve hot.

Capsicum Sambar Note:
Adjust water,salt,chillipowder,sambar powder according to the taste and consisitency.
You can serve sambar along with rice,appam,dosa ,idli,upma as a side.