POTATO TAMATAR NU SHAK

NOTE: Simple dish from the state of Gujarat this sathvik shak or sabji is quick to make and yum to eat.

U need:
Potato : 3 medium size peeled and cut to chunks,soaked in salt water.
Tomato: 2 quartered
Green chilli -ginger paste: 2 tsp (2 green chilli and 2"inch ginger ground to a paste)
Dhaniya jeera powder: 2 tsp
Haldi powder: 1/2 tsp
Kashmiri Chilli powder: 1 tsp
Salt to taste
Sugar: 1 tsp
Oil as needed
Hing: 1/2 tsp
Jeera: 1 tsp
Cloves: 2
METHOD:
1.Heat 2 tablsp oil in a kadai. When hot add the cloves,green chill-ginger paste,jeera and hing.Quickly stir well.Add the haldi, chilli powder and 1 tsp dhaniya jeera powder.Stir well.
2. Add the tomatoes and cook.Now add the cut potatoes and toss well and keep stirring for 5 mins till the masala coats the sabji well.Add required salt and sugar.Add enough water ,cover and simmer till the potatoes are cooked. Remove lid and add  1/4 cup water,the balance dhaniya jeera powder and coriander leaves.
3.Simmer for few mins and serve hot with rotis or hot toovar khichdi.

MIX VEGETABLE SOUPY DAL

NOTE: Feeling lazy? Tired to rustle up some food?No worries. Here is a dish which just needs 10 mins of cooking and voila!!!!have have a nourishing dal which you can have with toasted bread or ready to eat rotis.

U need: 

Instant mixed vegetable soup mix: 1/2 packet

or

Leftover homemade soup 

Toover dal: 1 cup cooked (If you have any leftover cooked dal in the fridge,use it)

Chopped onions:1

Red chillies: 3 broken

Jeera: 1 tsp

Asefodita powder: 1/4 tsp

Coriander leaves: 2 tsp

pepper powder: 1/2 tsp

ghee: 2 tsp

roasted jeera powder; 1/2 tsp

METHOD:

1. If using homemade soup dilute it with 1/2 cup water and warm it on low flame in a pan.If using instant soup them make the soup as per the instruction,but make it a little watery.To this add the cooked dal./leftover cooked dal Stir well and simmer.

2. Heat ghee in a small pan.When hot add the hing and jeera and saute. Now add the red chillies and switch off the gas.Fry well till the jeera is dark brown and the red chiiles cooked well.

3.Switch on the gas.Add the sliced onions and toss well for few mins.Quickly pour this onion bhagar into the simmering  soupy dal.Add the roasted jeera powder and off the gas. Garnish with coriander leaves.Cover with a lid.

4.Sprinkle some pepper powder and serve the dal with rotis.

KODAISHUTIR PURI (GREEN PEAS PURIS)

NOTE: Stuffed puris are a big hit with all of us and the recipe below is typical Kolkatta dish.Usually eaten with channa dal or Alu sabji,I have served it with Hingwali Alu Dum(recipe already given)

U need:

Fresh green peas: 3/4 cup

Garlic pod: 2 small

Ginger piece: 1"

Green chillies: 3 or 4 

Plain flour: 1&1/2 cup

Warm water as needed

Salt to taste

Sugar:1/2 tsp

Oil for frying the puris

Kala jeera"1/4tsp

Dhaniya jeera powder: 3/4th tsp

METHOD:

1. In a bowl put in the flour,2 tabslsp oil,salt and knead to a firm dough with warm water.Cover and set aside.

2. Grind together to a smooth paste green peas,garlic pod,ginger,green chillies and little salt. Heat 1 tabslp oil.When hot season with the kala jeera,dhaniya-jeera powder,1/2 tsp sugar and saute.Add the ground peas paste and cook till the paste becomes a little dry. Cool the filling.

3. Heat enough oil to fry the puris.Take a small lemon size roll,form a cup,put some of the peas filling and cover  well from all sides.Gently roll to a small size puri using a little oil or dusting the board with a little flour. Ensue the filling doesn't spill out .Roll about 5 to 6 puris and then deep fry them 2 or 3 at a time till golden brown. Drain excess oil with a kitchen towel.

4. Serve hot with hingwali alu dum.

If you don't like garlic you can avoid them.