While the dishes that I share here are simple and usually easy to make, it is a fact that I do not post ... or get to post ... many of the dishes that I cook on a daily basis. Dishes that are simpler and use not more than 3 to 4 ingredients. So I've decided to try and post as many such meals as possible hence forth.
This combination of the Rajasthani aloo ki sabzi and Pyaaz ka Paratha makes for a hearty meal ... a breakfast, brunch or dinner. This aloo ki sabzi is made very frequently at my home in Rajasthan and is similar to the one served with the crispy hot kachoris at the halwai shop. Can be combined with puris too to make a meal.
The pyaaj ka paratha or Onion parathas are a regular at my home. I usually add leftover dal to the dough and when combined with a little dahi or pickle, makes for a filling breakfast.
No ramblings today ... I sure wish I get over this block soon. So straight to the recipes.
For the Pyaaz ka Paratha :
Atta / Whole wheat flour
Onions - very finely chopped
Green chillies - finely chopped
Ajwain / Carom seeds
Red chilli powder
Water - to knead ( can use left over dals or gravies too )
Oil - around 1 tbsp to add to the dough and some more to fry the parathas
How to :
Mix everything together and knead to make a firm dough.
Take medium sized balls out of the dough and roll into round shaped parathas.
For the Aloo ki sabzi :
Aloo / Potatoes - peeled and cut into medium sized cubes
Jeera / Cumin seeds
Dhania / Coriander powder
Haldi / Turmeric powder
Laung / Clove powder
Black pepper powder
Amchur / Dried mango pwder
Red chilli powder
Hing / Asaefotida
A little cooking oil
How to :
Heat oil in a pan or kadahi ( I sometimes make it in the pressure cooker too ).
Add jeera. When it starts to splutter, add hing and the cubed potatoes.
Stir fry for a while on high heat.
Lower heat. Add haldi powder and red chilli powder .
Raise heat and add water, salt, pepper powder and dhania powder.
Cover and cook till the poatatoes are done. Keep checking the water level ... it should not dry up and burn at the bottom.
Remove cover. Raise heat and add some more water.
Add the amchur powder.
Add the laung powder ... careful ... just a pinch ... else will make it too spicy and hot.
Cover and keep simmering for around 15 minutes.
When the potatoes are well done and start to break off at the touch of a spoon and the gravy is of dxesired consistency, remove from heat.
This aloo ki subji tastes best when left to simmer for a long while.
Some other sabzis on my blog ... to enjoy parathas and puris with :
Nashte ki sabzi ... made with mixed vegetables
This post brings about a wave of nostalgia ... the memories of wonderful people that the blogging world had then.
The Aloo Matar rasse wala