Aalo mathe (buttermilk) ki sabji

This is a very yummy curry with simple ingredients. It is a quick recipe and the taste is simply heavenly! Sorry for the not so good pictures as it was already dinner time and didn't have the patience to click !!

Here comes the recipe without much ado..

Ingredients:

3-4 Boiled potato

1/2 finely chopped tomato

2-3 cup buttermilk

1/2 tsp turmeric pwd

salt to taste

coriander leaves for garnishing

3-4 curry leaves

1-2 whole dry red chilies

1 green chili,chopped

1 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp hing ( asafoetida pwd )

1 tsp red chili pwd

1 tsp garam masala

1 tbsp oil

method:

In a pan heat oil, add the cumin seeds, mustard seeds and hing. after they splutter add the curry leaves and green chili. Add the finely chopped tomato and cook till the oil comes on surface. Add salt, all the masala and boiled potato. Cook for 2 mins. Add the buttermilk and keep stirring (This step is important, do not leave the pan, continue stirring for 5 mins else the buttermilk will precipitate)

Garnish with coriander leaves/cilantro and serve hot with chapati/rice.

Sending it to

Flavours of Rajasthan - Sonu's Palate Corner & Simply.Food

http://www.simplysensationalfood.com/2014/11/announcing-eventlets-cook-with-yoghurt.html?m=1

Thank you oh lord

" Thank you oh lord your love is boundless

Thank you your presence is our peace

Thank you oh lord for so much goodness

Thank you your mercies never cease.. "

These are some of the lines from a hymn which we used to sing in our school..recently had a facebook get together with my batch mates at one of a friends post where all shared the hymns they remembered and the lovely school memories they brought along with them..it was nice nostalgia

Today these lines mean much more to me than just a song.

As the footprint story goes "When there is a difficult time god does not leave us alone, instead he picks us in his arms and takes us through".This is what happened recently when I went through one of the most difficult phase of my life. My god was there protecting, taking care..doing what was best, though I didnt think it best that time..

Ukarpendi

Being born and brought up in Maharashtra, there is a lot of influence of mahararashtrian cusine in our food preparations. Specially at my inlaws place everyone is very fond of mahashtrian food. Maharsahtrian cusine has different flavours and methods in different parts of maharashtra. My father in law likes the simple, typically less spicy and healthy versions of curries. My mother in law, being from khandesh (which is fanous for the spicy food) likes the more spicier foods (with extra tadka) :)I still remember, as a child how I loved the food, when we were invited to the mahalakshmi lunch or for ganpati dinner (in maharashtra, there is a trend to invite friends and relatives for lunch or dinner during these festivals specially if you have the deity at your home ). The food used to be so amazing, I always looked forward to going for them!! I saw this dish only after marriage and instantly liked the new taste and the health benefits of this dish. This is my mother in laws recipe where Ukarpendi is prepared using jowar flour and little besan and wheat flour. Since we had ragi also at home, and it being such a nutritive flour, I like to add a little to this. It blends very well with the other flours giving a nice aroma and increasing the health content! Ukarpendi is filling and is an extremely good option for breakfast or a lunch box item.
Ingredients
2 small katoris jowar flour
2 tbsp Finger Millet/ragi flour
1 small katori wheat flour
1 tbsp gram floor
2 onions chopped
1 tomato chopped
3-4 green chilies finely chopped
2-3 large spoon curds
1 tsp turmeric
1 tsp coriander pwd
1 tsp red chili pwd
a pinch of asafetida
1-1/2 inch ginger grated
few curry leaves
1 tsp mustard seeds
1/2 tsp sugar
salt to taste
about 8-10 tbsp oil
boiled water for steam cooking.
Method:
Roast the flours in about 1 tbsp oil and keep them aside till they appear reddish and give a nice aroma. Heat oil and add mustard seeds, asafetida followed by green chilies. Add the chopped onions and saute. Now add grated ginger and curry leaves and mix. ( you can add veggies of choice like peas, carrot..)
Once the onions are done add turmeric, red chili, coriander, cumin pwds and salt to taste.
Now add the flours and roast it for a few mins in the oil. Mix in the curds and sugar. The curds adds a mild sour taste.
Add boiling water gradually and keep mixing. This process has to be done very fast ensuring no lumps are formed. Add water till the flour absorbs water and comes to a state of slightly loose dough.
Cover the pan and steam cook for about 5 minutes.
Serve hot with a dash of ghee on top and garnish with chopped cilantro.
Note: This dish needs oil in a little extra quantity, else it turns out very dry and becomes very difficult to eat. The spices need to added liberally to bring in the flavours

Scrapbook - Good times

"Family is a little world created by love"

This is again one of the pages from my scrapbook. The photographs are from our trip to lonavla.

There is a amazing co incident in our life. Both my parents (mom-dad and mom in law- father in law) have their anniversary on the same day!! To celebrate their anniversary all together, we had gone to lonavla. It was so much fun, rain drizzling along, and we enjoying at the lovely waterfalls, sitting in the water flow, getting completely drenched, munching the bhuttas, sipping hot tea!!! wow! now again it is the same time of the year. missing my mom dad very much..