Matar Kachori | Khasta Matar Ki Kachori Recipe

Matar Kachori, peas kachori or hare matar ki khasta kachori is flaky, crispy deep fried pastry filled with spiced peas filling and it's popular North Indian breakfast than snack during winter when there are ample of fresh peas in market. Matar Ki kachori is something which I relate a lot and since fresh peas is popular in our house along with the matar ki dal this matar kachori is another regular dish. Matar Kachori with aloo sabzi is the most famous combo and it makes great brunch deal during weekends.

Dubki Wale Aloo | Aloo Rasa | Aloo Sabzi

Dubki wale Aloo, or aloo rasa is potato curry in thin spiced gravy. Dubki means dipping so in this curry potatoes are dipped in the gravy as you can see in the picture there are lot of gravy but less of potato. In dubki wale aloo we shouldn't not see much of potato but the gravy is important here it's very thin yet delicious. Dubki wale aloo is famous in Mathura, one of the holy city in Uttar Pradesh where Mathura is birth place of Lord Krishna.

Masala Urad Dal Wadi | Badi | Vadi | Wadiyan | Masala Badi Recipe

Masala Urad Dal Wadi or badi as we call it is also known as wadiyan, vadiyal, vadiyalu. Wadi is summer essential in most of the North Indian house and prepared with different dals, spices with basic concept of grinding dal, spices and sun drying remains same over generations now. Once wadiyan is done it's a bliss for year along to make aloo badi sabzi or add vadi with any curry it makes the curry extra delicious.

Lauki Sabzi | Dudhi Sabji | Bottlegourd Dry Curry Recipe

Bottle gourd curry, lauki sabzi or dudhi sabji is something I that make more with bottle gourd other than the dal. This lauki sabzi is very easy, simple and made with minimal ingredients and it goes well with roti, paratha or with dal-rice, rasam-rice etc. Normally I make this dudhi sabzi with roti or when I want to make simple lunch then I make it with dal-rice combo. This is typical Uttar Pradesh style of sabzi made like in our home but I did mention few variations in notes which you can try too.

Ripen Mango Dal | Mango Dal Recipe | Dal Recipes

Ripen Mango Dal is easy dal recipe made with ripen mango and season with cumin seeds, garlic, onion for a flavorful dal. Mostly made mango dal is made with raw mango but you have to try this with ripen one's it adds little sour and sweet taste to the dal, it's also one of good way to using ripen mango if they are sour. Since the mango is ripen it's takes almost no time to cook other than the dal cooking time so if you haven't tried yet then do try this dal.

Atte Ka Halwa Recipe | Wheat Flour Halwa | Easy Halwa Recipes

Atte ka Halwa or atta halwa is popular North Indian halwa recipe, in Gurudwara aate ka halwa is distributed as naivedyam/prasad and known as Kada Prasad. In our home atte ka halwa is more popular then sooji halwa and we love it more than any other halwa. We make aata halwa more for breakfast than as dessert same as sooji halwa or during any pooja aate ka halwa, poori is distributed as naivedyam at home, temple etc.

Matar Dal (Matar Nimona) | Green Peas Dal | Dal Recipes

Matar Ki Dal or Peas Dal or matar nimona as unknown in Uttar Pradesh dal made with fresh peas and normally no lentil is used in this dal recipe. Matar Dal is popular recipe from Uttar Pradesh and it's a must during peas season in our home, in fact everyday matar ki dal is made in our home as my dad love this dal. Matar dal is something very different and delicious compare to any other dal, the texture, flavors and taste is awesome if made properly.

Homemade Masala Tea (Chai) Powder Recipe

Chai Masala or Masala Tea Powder is essential part of my pantry, chai or Indian tea is common beverage for us and we start our daily routine with a cup of masala, ginger, cardamom or ginger-cardamom chai/tea. I never make plain tea that's just not me and it's same habit in my parents and in-laws place too normally I make fresh ginger tea or some time I use ginger powder, if not this masala tea powder. The ease with masala tea powder is if we don't have fresh ginger at home then it comes very handy to have masala chai (tea) instead, make once and it will last for a long time.

Bakheer | Gur Chawal Kheer | Kheer Recipes

Bakheer or Gur (Gud) Chawal ki Kheer is traditional Uttar Pradesh kheer recipe made during Ramnavami, Dussehra along with Dal Poori. Bakheer made with rice, jaggery and milk, using dark brown jaggery is good in this recipe which brings the brown color in kheer if you are using white or normal jaggery then the kheer will be in dull white color but the taste is almost same whatever jaggery we use.

Turai (Ridge Gourd) Dal | Turai Toor Dal Recipe | Dal Recipes

Turai dal, turai tuvar (arhar/toor) dal or ridge gourd dal/Peerkankai is easy and healthy dal recipe made with turai (ridge gourd) and toor dal and tempered with onion, tomato masala. This is one of the most delicious dal and great way to include ridge gourd in our diet or when you have less ridge gourd that dry sabzi can't be made then preparing dal with ridge-gourd (taroi) is great idea, one of the best comfort food.

Chana Dal Puri | Dal Puri Recipe | Dussehra Recipes

Chana Dal Puri or Dal Puri (poori) is traditional, authentic Uttar Pradesh/Bihar recipe made during Dussehra/Dasara in our home. This is called Chana Dal Puri but it's actually made as stuffed paratha.  Chana dal poori made on Dussehra (Vijayadashami), Holi, wedding, during winter or on any auspicious occasion or celebration.   This is one of family's favorite dal puri made with minimal ingredients its very simple and taste delicious, during Dussehra chana dal puri is served with Bakheer another traditional recipe.

Parwal Bhujiya | Pointed Gourd Stirfry Recipe

Parwal or pointed gourd is seasonal vegetable popular more in North India than South, it looks similar to Tindora but little large in size, plump but taste different than tindora. The most common curry made with parwal is Aloo Parwal Sabzi which I already posted and another is this stir fry which normally made for breakfast along roti or paratha as it's quick to prepare than aloo parwal sabzi.

Parwal Aloo Sabzi | Patal Aloo Sabji Recipe

There was a time I never use to like Parwal (parval) aloo or patal sabzi as we call it but now I like to eat Parwal Aloo perhaps due to the fact that we don't get parwal or pointed gourd here in Singapore and if we some times find it then it's not fresh so I never buy parwal here.  Since parwal is seasonal vegetable it's difficult for me to eat I have to in India that particular season which happened this time.  I had a short India trip and now that Parwal is in season I made it at my in-laws place in authentic U.P style.

Saga (Hara) Pyaaz Pakora | Spring Onion Fritters

We all love pakoras, bajji or bhajiya and this Hara Pyaaz ke Pakode or Saga Pyaz as we call fits the bill perfectly these pakodas are crunchy outside and soft inside.  I have mention in my Lauki Pakoda post that my dad doesn't eat potato so after onion, lauki (bottle gourd) another featured pakoda in our home is this hara paayz or spring onion/scallion fritters.  Hot pakoda, tea or coffee along with rain to enjoy and if we are not the one frying the pakode then it's double bonanza for sure right?  Now that monsoon has arrived and no more trouble of hot sun it's time to chill out and munch some hot tasty pakoda.  

Chana Dal | Dal Recipes

Chana dal is one of my favorite dal specially on the day I am not in mood to cook a elaborated meal because with this chana dal a simple salad or even onion chunks or pickle goes perfectly plus this dal goes well with roti or rice. Channa dal is one of the dal variety made most in my parents home it's comes at number two after tuar dal.  As I said in most of my dal posts it's important ingredient in our diet, in a month minimum 25 days I prepare dal and mostly twice a day.

Lauki Pakoda | Dudhi Bhajiya | Bottlegourd Fritters

Lauki (bottle gourd) bhajiya is one of the popular pakoda in our home, since my dad don't eat potato so bottle gourd fritters gets featured a lot. As a kid I was not a very big fan of dudhi bhajiya we would remove the bottle gourd/dudhi pieces from pakoda and eat the only the outer skin so my mom has to always make potato pakodas for us.  It's strange that most of the things we use to dislike a kid start to be fond of it in our life later I have numerous things like that in my list and this lauki pakoda is one such item.  Now I don't remove the bottle gourd piece any more from the pakoda and in fact I like to eat this one.

Sukhe Aloo Badi (Wadi) Sabzi

Aloo Badi is something I do when I ran out of veggies I always have different variety of badi/wadi stock up thanks to my in-laws specially my sister-in-laws whom never forget to make my portion and keep aside.  As I mentioned in my how to make badi (wadi) post these wadiyan it's from one of aunt famous for her beautiful badi.  One can add wadi in any vegetable of choice and the most common and famous combo is classic potato and wadi or potato, eggplant and badi.  

Hara Moong Dal Tadka | Hara Dal Fry Recipe

Hara moong dal tadka or hari dal fry is the recipe that gave me confidence and declared me as a good cook.  If I recall anything that I cooked first properly that is this hara (moong) dal and I still remember the 1st time I made this dal it was just too good that cooking became my department.

Aloo Aur Pyaaz Ki Bhujia | Potato & Onion Stir Fry

I know I post lot of stir fry recipe but then these are very handy recipe when you don't feel like cooking or in a rush it can be a saver, specially after coming home from office I break my head what to cook easy & quick and those days these kind of simple recipe really save my time and energy.  This is one of my favorite stir fry, during our school days a regular lunch box along with roti or paratha and a pity that I never really did this combination.  So one of these days I was thinking what to make and suddenly I thought of this aloo pyaaz ki bhujia, it's so simple and yet to tasty.  Though let me warn you its highly additive oh ya you can get addicted to a simple stir fry too...don’t always have to be a fancy dish ;) 

Serves ~ 2-3

Ingredients:

Potato - 2 Large

Onion - 1 Large

Cumin Seeds - 1 tsp

Dry Red Chilli - 2 broken

Turmeric Powder - 1/2 tsp

Oil - 1 tbsp

Salt - to taste

Method:

1. Peel, wash and cut the potato lengthwise and slice the onion.

2. Heat oil n a pan/wok, add cumin seeds and allow spluttering, add broken red chilli and sauté until brown.

3. Now add potato mix well and cook in medium to slow flame until potato is half cooked takes around 5-7 minutes in slow flame, stir in intervals.

 4. Add onion and sauté until it becomes transparent.  Add salt and turmeric powder, mix well.

5. Cook until potato gets fully cooked.  Off the flame and cover the pan let it sit for 5 minutes before you dig in.

Goes well with roti or any type of paratha, variety rice or rasam/sambar/dal rice.

Enjoy your day ~~

Aloo Methi ~ Potato with Fenugreek Leaves

There are so many ways of making a dish so that's goes same with this one too.  I used boiled potato here but one can try with raw potato too just need to chop/slice then in small pieces, that's one thing I want to try.  This is one of most easy recipe and taste great with roti/parata or just daal and rice. 

Ingredients:

Potato/Aloo - 1 [Boiled]

Organic Fenugreek Leaves/Methi - 100 gms [1 cup loosely packed]

Onion - 1 [large]

Green Chili - 2 [optional]

Ginger-garlic paste - 1tsp [Just garlic is fine too]

Red Chili Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Oil - 1 tbsp

Salt - to taste

Method:

1.  Boil potato, peel and cut in cubes.   Chop onion, and green chili, keep aside. 
[ Refrigerated potato just works fine as it doesn't crumble much and hold the shape]

2. Clean, wash and chop the fenugreek leaves/methi along with tender part of stems, discard root and thick stems. 

[Methi in Singapore is different from what we get in India, once the dish is prepared one can find more stems than the leaves :), but I found the organic methi more better and lesser stems.  Look at the methi we get here...]

3. In a pan heat oil, add cumin seeds and allow to crack.

4. Add chopped onion and green chili, saute for a minute.

5. Add ginger-garlic paste and mix well.  Cook for 2 minutes or until onion turns light brown.

6. Add chopped fenugreek leaves/methi and stir.  Add all the spices and salt, stir well and cook for 5-7 mintues or until methi water is absorbed in slow to medium heat.

7.  Add cuted potato and mix gently.  Cover with lid and cook in medium to slow heat for 5 minutes.

Simple and easy Aloo Methi is ready to indulge ..and this goes to Priya's Think Spice - Think Fenugreek, a event started by Sunitha's

Enjoy your day....