Tag: Alu

Easy LunchBox Series. · Rice Varieties.

Express Lunch – Delicious Alu Methi Pulav.

Shoba9 Comments
Alu Methi Pulav
Alu Methi Pulav

The Green Blog Project had set me thinking on my own little contribution to taking  this world, in to little baby steps towards a greener tomorrow and a pesticide free tomorrow. I had planted little methi seeds in my own little patio garden in my apartment and I got lovely green tender methi leaves. I had been wanting to use those tiny leaves and this was my chance. I had some leftover rice from dinner and I decided to make Alu Methi Pulav as an express preparation for my husband`s lunch for the morrow.

All the ingredients would ber definitely available in your pantry at all times. The only two spices that are a must are Star Anise and ShahiJeera or Somph. These cant be substituted as they constitute the base flavour for the whole pulav, of course apart from the methi.

INGREDIENTS:

1 medium onion sliced long.

2 Potatoes chopped to fine pieces.

3-4 Star Anise.

Small piece of Cinnamon.

2 cloves.

1 tsp of Shahi Jeera or Somph.

1 Bay Leaf.

Turmeric

1/2 spoon Red Chilli Powder.

Garam Masala to taste.

Freshly chopped Methi seeds or 1 Tbsp of Kasuri Methi.

4-5 Cashews sliced in to halves.

Salt to taste.

Ghee for garnish.

PREPARATION:

  • Pop the chopped pieces of potatoes in to the microwave after sprinkling a little salt on them. Cook for 3 mins on HIGH. Set aside.
  • Take a wok or kadai and add 2 spoons of oil. Add the Star anise, shahijeera, cloves, cinnamon and cashew  and allow to saute for a couple of seconds. The jeera and the anise give out a very delectable aroma.
  • Now add the chopped onions and saute for a few minutes until the onions turn a little pinkish brown.
  • Now add the semi cooked potatoes, turmeric, red chilli powder, salt, garam masala and stir it all in quickly.
  • Allow a few more minutes for the spices to sink in to the potatoes.

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  • Now add the chopped fresh methi/ kasuri methi and stir in well.
  • After a few more minutes, add some chopped cilantro and mix well.
  • Now add the cooked rice , more salt as required and gently mix it taking care not to break the rice particles.
  • Finish off by dolloping a spoon of ghee.
  • Serve HOT with raitha. Excellent option for LUNCH along with Raitha or just plain curd.

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Poriyals / Kootu Varieties.

Amma`s simple Alu Fry.

Shoba5 Comments
Simple Alu Fry.
Simple Alu Fry.

As I have already mentioned in my previous posts, every sunday afternoon lunches are slow and lazy and filling. D and me would devour the amazing vengaya vethakuzhambu and alu fry made by amma and lounge on the chair and try to solve the Express Sunday Crossword and the Jumble. I always remember such sunday afternoons with relish as those were the days…as a student, eating food cooked by amma, studying, watching some tv, reading books ad magazines, and sleep happily in the nights. Now, as a mother, I realise what a pleasure it is, to stay young and enjoy the thrills and innocence of childhood. Yesterday I was reminded of amma, and so I decided to treat my husband with the same menu. It`s very simple and easy, but very delicious and tasty.

INGREDIENTS:

5 Medium Potatoes.

1 spoon of salt

1 spoon of red chilli powder.

1 spoon of flax powder.

1/2 spoon of dhania powder.

Hing

Turmeric.

3 spoons of oil.

Seasoning:

Mustard, Urad Dhal and Curry Leaves.

PREPARATION:

  • Remove the skin from the potatoes and chop them in to really fine pieces, dropping them in a vessel with water. This prevents them from blackening and cutting  them fine, helps it to cook faster and consume much less oil.
  • Drain all the water and pop it in to the microwave for a good 4 minutes.
  • Take a heavy bottomed kadai and add 3 spoons of oil. When it starts to smoke, add mustard, urad dhal , curry leaves and a dash of hing before adding the chopped potatoes.
  • Sprinkle more hing, salt, red chilli powder and dhania powder and incorporate them in to the potatoes.
  • Allow to cook and roast well and stir in  intermittently if you feel that the potaotes are sticking to the bottom.  You could spray a little oil, if you feel that the alu is getting too dry.
  • After about 25 minutes of roasting well, switch off the stove.
  • Garnish with chopped cilantro and serve with Vengaya Vethakuzhambu or VethaKuzhambu. Alternatively is an excellent option for filling bread to make sandwiches or to go with rotis and phulkas.