Coriander Or Cilantro Red Potatoes

Coriander or cilantro red potatoes.
A no onion garlic dry curry with small red potatoes. Its spicy and lip-smacking side dish. You can also serve it as a teatime snack. Cilantro or coriander leaves, tomato, green chilli and ginger makes it spicy and mouthwatering.

Red potatoes are not only tasty but these are also nutritious.
Red potatoes can have an enormous impact on health. There are so many methods and reasons to incorporate wholesome red potatoes into a daily diet and lifestyle.
Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium.
To read more about red potatoes click here.

Recipe is very easy and simple. Boil the potatoes and cook with ground cilantro, tomato, green chilli and some spices. You have to only grind and cook with boiled red potatoes for a few minutes. Easy isn’t it 😊

Recipe

Small red potatoes – 500 gram

Cilantro or coriander leaves – 3 cup, chopped

Green chilli – 2 – 3 or to taste

Ginger – 1 inch piece

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder -1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 2 – 3 tablespoon

Salt to taste

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Ghee or clarified butter – 1 – 2 teaspoon, optional

Method

1. Rinse the potatoes well and boil till the potatoes becomes tender. You can peel the potatoes, I didn’t.

2. Grind cilantro, green chilli, ginger and tomatoes. Make a smooth paste.

3. Heat oil in a pan. Add cumin seeds and let them splutter.

4. Add a pinch of hing or asafoetida, boiled potatoes and salt. Fry for 2 minutes or till the potatoes start to change it’s colour.

5. Add cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

6. Add the ground paste and mix well. Saute till the potatoes dried up completely.

7. Taste and adjust the salt if require.
Add ghee or clarified butter if using. Mix and remove from heat.

8. Garnish with chopped cilantro and lemon wedges.
Serve hot with puri, paratha or dal chawal. You can also make sandwich stuffing with leftover potatoes. Or serve as a teatime snack.

Notes

1. You can make it with any potatoes.
2. Add green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Cucumber Curry / Fasting Recipe

Cucumber curry.
An easy and delicious recipe for fasting days. You can serve it with sabudana khichdi or any fasting foods. Or enjoy it bowl full without anything as I did. Coconut, almond, green chilli and kokum made it super yummy.
Got this recipe from Mahesh Khole. Remember Mahesh who shared his Bombay duck fry on this blog as a guest post.
He gave me the recipe one year ago. Made it many times. Today sharing it with my readers.

Low calorie cucumber is best for fasting days.
Though commonly thought to be a vegetable, cucumber is actually a fruit.
It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
Also, cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet.
They are low in calories but contain many important vitamins and minerals, as well as a high water content.
Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
To read more about cucumber benefits click here.

Our this week’s 191 #Foodiemonday bloghop theme is #dahidelight suggested by Priya Iyer who blog at The world through my eyes. Check out her blog for traditional and authentic recipes.

Recipe is very simple. I have added almond and melon seeds for thickness of the gravy and little ginger for taste. Mahesh suggested to add butter milk. But I have used curd, you can use buttermilk or can skip both. If you don’t have kokum then no problem you can also make it without kokum. First time I made it without kokum. If you are making it without kokum don’t skip curd. For fasting foods we use ghee or clarified butter but you can also use oil if you want.

Recipe

Cucumber – 2

Coconut – 1/4 cup, grated or finely chopped

Melon seeds – 2 tablespoon

Almond – 8-10

Dry red chilli – 1

Cumin seeds – 1 teaspoon

Peanut – 2 – 3 tablespoon, dry roasted and crushed

Curd – 1/3 cup

Green chilli – 1 – 2

Grated ginger – 1/2 teaspoon, optional

Kokum – 1 – 2 pieces

Slit green chilli – 2

Ghee or clarified butter – 1 tablespoon

Rock salt and sugar to taste

Method

1. Rinse and peel the cucumber. Cut in cubes.
Taste before cutting. It should not be bitter.

2. Soak the almonds in hot water. Peel when cool.

3. Grind coconut, ginger, green chilli, peeled almond and melon seeds all together. Make a smooth paste.

4. Heat ghee or clarified butter in a pan.

5. Add cumin seeds and dry red chilli.
When the seeds crackle add cubed cucumber and rock salt.

6. Saute till moisture of cucumber evaporate and dried up.

7. Add the ground paste. Saute for 1-2 minutes.

8. Add well beaten curd, water, 2 slit green chilli, kokum and sugar.

9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes. Stir in between.

10. Remove the cover. There should be thick gravy. If it runny cook on high heat for a few minutes more.

11. Add roasted and crushed peanuts and mix.

12. Taste and adjust the seasoning and remove from heat.
Your cucumber curry is ready.

13. Garnish with almond and chilli. You can garnish with coriander leaves if you like.

14. Serve hot bowl full or serve with sabudana khichdi.

Notes
1. Add chilli according to your taste.
2. If you want you can skip curd.

3. Cashew nuts can be used instead of almond.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Tender Drumstick Potato Dry Curry With Bengali Five Spices / Sojne Data Chochchori

Tender drumstick potato dry curry with Bengali five spices or sojne data chochchori.
A very simple yet delicious Bengali recipe using panch phoran or Bengali five spices which is consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

You don’t need much spices to make it. You need only turmeric powder, mustard powder and red chilli powder to make this delicious dry curry with tender drumstick and potatoes.

The drumstick or moringa plant is one of those rare species, where every part is beneficial for health and wellness. While the world celebrates moringa leaves and moringa powder as superfoods, the stalks are equally powerful, and have been used since time immemorial in Indian kitchens to add a dash of health to your diet.
Drumsticks are rich in two vital nutrients that are essential to bone health, keeping osteoporosis and osteoarthritis at bay. Calcium and iron are both minerals that are known to enhance the quality of your bones, so consuming an adequate amount of drumsticks can really help with that.
Source

I have used mustard powder in it. You can use mustard paste if you want. You can skip potatoes if you don’t like potatoes. Make it with only drumsticks and enjoy the delicious flavourful drumstick dry curry. Or you can add eggplant and pumpkin with potatoes in this drumstick curry.

Recipe

Tender drumstick – 200 gram

Potatoes – 3 – 4

Tomato – 1 large, chopped

Panch phoran or Bengali five spices – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt to taste

Mustard powder – 1 tablespoon

Mustard oil – 2 tablespoon

Water – 1 & 1/2 cup + 4 tablespoon

Method

1. Peel and cut the potatoes into lengthwise.

2. Wash the tender drumsticks well. Cut and discard the both ends. Chop the drumsticks into 1 inch pieces.

3. Mix 1 tablespoon mustard powder with 4 tablespoon water. Stir and keep aside.

4. Heat mustard oil in a pan or wok. Add panch phoran.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

5. Let the seeds splutter. Now add potatoes.

6. Fry the potatoes for 2 minutes or till the potatoes starts to charge it’s colour.

7. Add chopped drumsticks. Saute for 2 minutes more.

8. Add salt, turmeric powder and red chilli powder mix well.

9. Add soaked mustard powder and water and cover the pan. Cook till the potatoes and drumsticks becomes soft and dried up.

10. Remove from heat.
Garnish with coriander leaves.
Serve with steamed rice or Indian flat bread.

Note

You can also add eggplant and pumpkin with potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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I would love to hear from you. Please share your thoughts and suggestions in comment.
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No Onion Garlic Vegan Makhana Or Fox Nut / Lotus Seeds Curry

No onion garlic vegan makhana or fox nut/lotus seeds curry.
A lip-smacking gravy with makhana or lotus seeds/fox nuts, cashews, melon seeds and poppy seeds or khas khas. Gravy is perfectly rich, creamy and delicious without onion garlic.

Sending this post to 183 #Foodiemonday bloghop Indian super food theme. This week Vidya Narayan who blog at Masalachilli suggested the theme.
Do visit her space for traditional recipes with some wonderful bake.

My humble contribution is this no onion garlic vegan makhana curry.

In India, these Lotus seeds are commonly referred to as Makhana. Usually people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes. However, not many people are aware of its health benefits and nutritional value.
The first and foremost advantage of consuming lotus seeds is that it acts as an anti-aging agent.
Lotus seeds are known as a great source of protein which is extremely beneficial to the body. Doctors even recommend the intake of lotus seeds to combat protein deficiency in the body.

Lotus seeds are low in cholesterol, saturated fat and sodium. They are an extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
It helps to eliminate all the spleen from the body and keeps it clean from the unnecessary cholesterol, therefore, maintaining the body’s cholesterol level. The potassium content is a great advantage for heart as it reduces the risk of heat stroke and hypertension. It is helpful in flushing out excess water and sodium from the body. It is of a great help in case there are muscle contractions, which can lead to cramps.
Source

Recipe is very easy to make. You need only ground ginger, chilli, tomatoes, cashew, melon seeds, poppy seeds, coconut, cardamom, cinnamon and cloves. I have made it with oil. But if you want you can also use butter.

Recipe

Makhana or fox nut – 2 & 1/2 cup

Green peas – 1 cup

Tomato – 3 medium

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece

Poppy seeds or khas khas – 1 tablespoon

Cashew nuts – 2 tablespoon

Melon seeds – 1 tablespoon

Grated fresh coconut – 2 tablespoon

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 & 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Oil – 2 tablespoon + 2 teaspoon

Water – 1 & 3/4 cup

Method

1. Soak the poppy seeds or khas khas in hot water or microwave for 1 minute with little water.

2. Soak the cashew nuts and melon seeds in warm water for 15 minutes.

3. Grind tomatoes, green chilli, ginger, green cardamom, cinnamon, cloves, soaked poppy seeds, melon seeds, cashew nuts and coconut altogether. Make a smooth paste.

4. Heat 2 teaspoon oil in a pan. Add fox nuts or makhana. Fry till makhana becomes crisp and light golden brown.

5. Stir constantly and be careful. Makhana shouldn’t be black.
Remove from heat and place on a plate.

6. Now heat 2 tablespoon oil and add the ground paste. Add salt, sugar, cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Mix well.

7. Saute till oil leaves the sides.
Add green peas. Mix and saute for few seconds.

8. Add water and when it starts to boil reduce the heat. Cover and cook on simmer for 5 – 6 minutes or until green peas becomes soft.

9. Add makhana or fox nut. Mix and cook on simmer for 3 – 4 minutes.

10. Your curry is ready. You can add 1-2 tablespoon fresh cream and 1 teaspoon crushed kasuri methi at the end. I didn’t.

11. Garnish with slit green chilli and cilantro or coriander leaves.
Serve with jeera rice, pulao, steamed rice, puri roti, paratha, naan or any bread.

Notes

1. You can use butter instead of oil.
2. Almond can be used instead of cashew nuts. Or use cashew nuts and soaked and peeled almond both.

3. Use chilli according to your spice tolerance.

4. You can add fried cashew nuts in the gravy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Potato With Green Peas

Potatoes with green peas.
A spicy, no onion garlic and delicious potato dish. Best accompany with puri, paratha, roti, dal chawal or make sandwich stuffing.
Little different from nimona or green peas curry.
I have used cilantro or coriander leaves with green peas for flavour but if you don’t like cilantro then you can omit it. Potatoes will be lip-smacking without it too.
In winter my vegetable vendor brings lots of colourful vegetables. And we buy green peas mostly every day. You can add these in any dish. Even green peas stuffed kachori or paratha are most favourite delicacies in this season.

You may also like Matar kofta or green peas dumplings.

 

 

And green peas are also healthy and nutritious. And high in many nutrients and antioxidants.

Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.

Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.

They have been part of the human diet for hundreds of years and are consumed all over the world.

Green peas have an impressive nutrition profile.
Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving.
About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.
Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Source

Recipe is very easy to make. Just grind the peas ginger, green chilli, tomatoes and cilantro and mix with boiled and fried potatoes and cook. I have used small potatoes but if you don’t have small potatoes then you can also make it with large or medium potatoes. If you are using large potatoes, make small pieces and follow the method.

Recipe

Small potatoes – 500 gram, boiled

Green peas – 1 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Green chilli – 2

Tomato – 2 medium, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Mustard oil – 2-3 tablespoon

Water – 3/4 cup

Method

1. Peel the potatoes. You can prick the potatoes with a fork.

2. Grind green chilli, cilantro or coriander leaves, ginger and tomatoes.

3. Add green peas in the grinder and grind altogether.

4. Heat oil in a pan. Add the potatoes and little salt. Fry till the potatoes becomes light golden brown. Remove from oil.

5. Add the ground paste in the oil. Saute and add cumin powder, coriander powder, turmeric powder garam masala and salt.

6. Saute till the mixture dried up and raw smell goes away.

7. Add fried potatoes and mix well. Saute for 1 – 2 minutes.

8. Add water and mix. Cook on low medium heat till water evaporate and dried up. Stir occasionally to avoid sticking at the bottom. You can add little more water if require.

9. Potatoes are ready. You can add 1 teaspoon ghee or clarified butter at the end.

10. Garnish with cilantro or coriander leaves.
Serve hot with roti, paratha, puri naan or any bread. These potatoes also taste great with dal chawal. If you have some leftover potatoes mash and use as a sandwich stuffing.

Notes

1. You can garnish with ginger julienne.

2. You can grind garlic cloves with green chilli, cilantro, ginger and tomato if you like garlicky flavour.

3. If you don’t like cilantro or coriander leaves, then you can omit it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Bhutte Ki Kees

Bhutte ki kees.
Yes one more corn recipe here.
A famous street food from Madhya Pradesh cuisine. Very easy and delicious no onion garlic recipe. You can serve it as a teatime snack.
Bhutte ki kees generally made with grated fresh corn cobs but if you have sweet corn or corn kernels you can also use them. Just grind the corn kernels and make delicious bhutte ki kees. Bhutte means corn and kees means grated.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Madhya Pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. A very interesting event. Every month we can interact with a blogger and sometimes we get a very good friend.
This month my partner is a very talented blogger Rafeeda AR. Who blog at
The big sweet tooth. Rafeeda gave me two delicious ingredients, corn and chilli. And Corn is my favourite ingredient. Thanks Rafeeda for the interesting ingredients. And I gave her cardamom and saffron. Check out her blog for the amazing recipe she shared with these ingredients.
My last post was also a corn recipe.
Again sharing an easy and mouthwatering recipe but with different ingredients.

Madhya Pradesh (MP; meaning Central Province) is a state in central India. Its capital is Bhopal, and the largest city is Indore, with Jabalpur, Gwalior, and Ujjain being the other major cities. Nicknamed the “Heart of India” due to its geographical location in India.
A dose of nature, a tinge of culture mix it with the warm hospitality and a plate full of mouth-water delicacies. That’s Madhya Pradesh for you! Being the heart of India Madhya Pradesh assures a delightful package to its visitors. Then be it the historic importance, rich culture or the food. Madhya Pradesh offers everything to satisfy your traveller’s as well as your foodie soul. Here are some delicious delicacies that you must dig your spoons in when you are exploring Madhya Pradesh.
Read more about Madhya Pradesh delicacies here.
Source

 

dsc_2186689871128.jpg

Recipe

Corn cobs – 2

Salt to taste

Green chilli – 1-2, chopped

Ginger – 1/2 inch piece, grated

Cumin seeds – 1/2 teaspoon

Mustard seeds – 1/4 teaspoon

Hing or asafoetida – a pinch

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon, optional

Black pepper powder – 1/4 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Oil – 1 tablespoon

Curry leaves – 3-4 chopped, optional

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Method

1. Grate the corn cobs. Or if you have corn kernels grind them.

2. Heat oil in a pan. Keep the flame low.
Add mustard seeds and then cumin seeds.

3. When the seeds start to splutter add grated ginger and chopped green chilli.
Fry for few seconds.

4. Now add hing or asafoetida, coriander powder, black pepper powder, cumin powder, turmeric powder and kashmiri red chilli powder.

5. Mix well. Keep the flame low to avoid burning.

6. Add grated corn, salt and chopped cilantro or coriander leaves. Mix well.
Saute on low flame for 2 minutes or until dried up.

7. Add milk and mix well.
Cover the pan and cook on simmer for 10 minutes or until corn mixture becomes almost dry.

8. Check in between and stir.
Check after every 2 minutes.

9. When the corn mixture becomes thick switch of the flame.

10. Add lemon juice and stir well to mix.
Taste and adjust the seasoning.

11. Serve hot. You can garnish with chopped cilantro or coriander leaves, grated fresh coconut and lemon wedges.

Notes

1. If you don’t like curry leaves you can skip it.

2. Use chilli according to your taste.

3. You can use water instead of milk but milk tastes better.

4. If you have sweet corn kernels grind them in mixer grinder and use it instead of grated corn.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Dahi Aloo Or Potatoes In Yogurt Curry

Dahi aloo or potatoes in yogurt curry.
A very simple and easy yet delicious no onion garlic recipe.
You can also make it for fasting days. Just replace the salt with rock salt.

This week our 165 #Foodiemonday bloghop theme is #Navratri special recipe. Sharing this easy, simple and lip-smacking potato curry with yogurt.

For Navratri fasting you may like different kinds of smoothies. Get the recipes here.
I am not in home this time. So sharing an easy and delicious potato curry with yogurt. I have made it in a very simple way. If you like you can add 1 small tomato 1/2 inch piece grated ginger and 1 chopped green chilli
After adding mustard seeds, cumin seeds and hing. Fry the tomato, ginger and green chilli till the tomatoes becomes mushy then add boiled potatoes and follow the recipe. But I didn’t need to add these. Curry tastes too good. Everyone love this simple yet delicious curry in my home. If you are making this for fasting you can omit asafoetida or hing if it not allowed in fasting food.

Recipe

Potatoes – 4, boiled

Cumin seeds – 1 teaspoon

Mustard seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Or

Red chilli powder – 1/2 teaspoon

Yogurt – 1 cup

Water – 1 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Ginger julienne and slit green chilli to garnish

Method

1. Peel and cut the boiled potatoes in small cubes.

2. Whisk the yogurt well and keep aside.

3. Heat oil or ghee in a pan. Add mustard seeds.

4. Add cumin seeds and when the seeds splutter add hing or asafoetida.

5. Now add the potatoes and salt. Fry till the potato slightly changed it’s colour.

6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. I have used kashmiri red chilli powder.
Fry for a minute.

7. Reduce the flame to low. Add whisked yogurt and water. Mix well.

8. Add chopped cilantro or coriander leaves. Cook on low heat for 6 – 7 minutes. Stir to avoid curdling.

9. Dahi aloo or potatoes in yogurt curry is ready. Taste and adjust the seasoning.

10. Garnish with cilantro, ginger julienne and slit green chilli. Serve hot with bread, puri, paratha, barnyard millet pulao, jeera rice, pulao or steamed rice.

Notes
1. If you are making this for fasting days, you can omit hing and garam masala powder if not allowed. And replace salt with rock salt.

2. If don’t want to use red chilli add chopped green chilli after adding cumin seeds and hing.
You can add 1 chopped tomato with green chilli if you want. Fry till the tomato becomes mushy then add the potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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