Aloo ki Launji / Sweet and sour Potato curry

In my childhood, I had seen Ma make a potato curry, usually for breakfasts, that would be a little sour, a little sweet and had the light spice of the fresh green chilli. She would serve it with either parathas or luchis.
But on most times we would eat it with the Chakuli pitha .... just like Odiyas did.
One of my Kakus / uncle, who was staying with us for a while due to office work loved this curry and asked  Ma to tell the recipe to Kakima.
A few months later, while we were visiting Dadu, Kaku asked for that potato curry again, mentioning how he missed it.
When Ma asked why didn't he ask Kakima to make it often, he said he had asked once.
The curry had turned out to be so sour that my paan eating Kaku's sensitive teeth had stayed painful for days. 😊

The next time I had a sweet and sour potato curry was at Kanha sweets in Amritsar.
It was more of a chutney and less of a curry.
And came on the side of their famous breakfast of Chole Bhatore.
The man serving us kindly explained that it was a must with Chole Bhatore and was made with tamarind and sugar and is called Aloo ki Launji.
And shared the recipe too.
I was much intrigued by this dish and the Bengali in me loved it too as it was slightly sweet.
And have always made it whenever I make Chole Bhatore or Chole Puri at home.

I finally managed to make a post on my Chole Bhatore and today on this beautiful Aloo ki launji.
The balance of the sweetness and the salt and the sourness has to be just right ... but I might say that it is upto you and your taste.
There are many recipes for the Aloo ki Launji on the internet but I follow the one that I got from that server in Amritsar.
It is light and simple and the real trick is to simmer the potatoes in the gravy for as long as you can for maximum flavour.


So here goes the recipe.

Need :

Potatoes - boiled
Saunf / Fennel seeds + Methi / Fenugreek seeds in equal amount
Haldi / Turmeric powder
Red chilli powder
Dhania / Coriander powder - a little
Tamarind paste - to taste
Hing / Asafeotida - a pinch
Sugar - to taste
Salt - to taste
Cooking oil - 1 tbsp.
Water - for gravy

How to :

Pound the methi and saunf in a mortar and pestle to make a coarse powder.
Mash the boiled potatoes well.

Heat oil.

Add the hing and the saunf + methi powder.

Add the potatoes and mix well.

Then add the masala powders and some water and mix well.

Now add salt + sugar + tamarind paste and water.

Do a taste check and adjust.

Cover and simmer till gravy reaches desired consistency.

I often add water two or three more times and set it on low heat to simmer.

Serve warm with Chole Bhatore.

Or you can enjoy this with parathas and puris too.

Enjoy!!










 

Chole Bhatore

When I posted a picture of our lunch plate of the Chole Bhatore, a couple of days back on Instagram, like I usually do, and wrote that I intend to make a post on it too sometime but if anybody wants to try it immediately, they can send me a DM, I had no idea that I would get so many messages almost immediately.
I had no good pictures except for the one that I clicked with my phone for insta and all the bhatores were over.
But I did have the chole. And the launji too.
And so decided to make a post after all.
Typing with my injured wrist is a problem now .... hence if I am typing at all, it is better that it is for a post here ... where everybody can refer to at one go.

I make chole very often at home. B is a big fan of chole.
And I make the chole both ways ... with onion and garlic and without too.
With readymade masalas and with homemade ones too.
There is no particular or single recipe for the chole. What is important is that the flavours should be good .... if possible rustic and with a good balance.
Never go overboard with a lot of masalas. Keep it simple and your chole will sing to you.

 

 



This particular recipe has onion garlic in it.

And is very simple to make. The flavours are rustic and when paired with the Bhatora, makes a wholesome meal.
In my house it is mostly eaten with chawal / rice but I do sometimes make the luchi to go with it.
The Bhatora is made less regularly.

If you are planning on making a meal of Chole Bhatore, I would suggest you make the Chole a day before.
The flavours soak up well when it is at least a day old.
You don't need much prep work if, like me, you tend to store soaked and boiled legumes in the fridge for quick use.
You can check this post for tips.

To cook the chole, soak them for at least 5 to 6 hours.
I soak them at night before going to bed. And boil them the next morning.
Also, you will need to know your Kabuli chana .... i.e. the way the Chickpeas that you are using behave.
Some variety cook quickly; some take time.
You will know in a couple of tries.
I never add cooking soda or baking powder to hasten cooking.
It is better if they take a little more  time in the pressure cooker ... I wait for at least 6 to 8 whistles on low heat ).

You can add a tea bag to the chola when pressure cooking it.
That will give it a rich, dark colour .... ( You can check the colour here . )
I sometimes do; most times don't. Makes no difference to the flavours.

 

 

To make the Chole :

Need :

Kabuli chana / Chickpeas - 2 big cups, soaked and cooked well with a little salt
Onions - 2 big , chopped in medium sizes
Ginger - sliced
Ginger + garlic + green chilli paste - 2 tbsp ( I used 2 cubes of my frozen ones )

Black cardamom / Elaichi - 2, crushed
Black peppercorns / Kali mirch - 1 tsp, crushed

Haldi / Turmeric powder - 1 tbsp
Red chilli powder / Mirchi powder - 1 tbsp

Chole masala - 1 tbsp or more if you like
Kitchen King masala - 1 tbsp (I use Everest )  - optional
Kasoori methi - 1 tsp, crushed well
Amchur / Dry mango powder - 1 tsp


Salt - to taste
Sugar - to taste
Cooking oil - 2 tbsp
Water - as needed for gravy


How to :

In a deep, heavy bottomed pan, heat oil.

Add the crushed pepper + cardamom.

Add the onions and fry on low heat till they are pink and soft ... not brown.

Add the ginger garlic paste and fry well.

Add the turmeric and red chilli powder and fry on high heat for a while .... keep adding a little water at a time so that the masala does not burn.

When masala is well cooked and soft, raise heat and add the boiled chickpeas and mix well.
Slowly add the water of the boiled chickpeas little by little, stirring continiously.

Lower heat and adjust salt + sugar.

Add the Chole masala powder , cover and simmer for 10 mins.

Remove cover and adjust water.

Add the amchur powder and sliced ginger and cover, simmer for 15 more minutes.
Remember to keep stirring once in a while.

Remove cover and lightly crush some chole with the back of your spatula.

Add the crushed Kasoori methi and simmer for some more time.

Remember to adjust water all the while.

The key to getting the real flavours is the simmering time.
The more it cooks in the masalas, the better the flavours soak up.

Chickpeas tend to soak up water ... so take care to adjust the consistency of the gravy.

 

Serve hot with hot rice, Luchi or Bhatore.

Here is the photo of our plate that I posted on Instagram that day. 
There is Aloo ki Launji , Mirchi ke tipore and onions in vinegar on the side.
The Aloo ki launji is in the next post.





 

 

I am giving the recipe for the Bhatore here.

Will update the post later when I get to click some good photographs.

To make the Bhatore :

Need :

Maida / All purpose flour - 2 cups
Sooji / Semolina flour - fine variety, 1 tbsp
Cooking soda - a pinch
Sour curd - enough to knead the flour
Salt - a little
Cooking oil - 1 tbsp  + enough to deep fry

How to :


Knead everything to make a smooth, tight dough.

Cover tightly and keep aside for around 3 to 4 hours.

Make big sized balls and roll into thick luchis / pooris.

Deep fry in hot oil.

Serve immediately.

Enjoy!!

Rawa Idli with Coconut Kokum Chutney

 It has been raining heavily every evening or night for the last few days.
The days are hot and stuffy, with humidity building up till it becomes almost difficult to breathe, by late afternoon. And then the clouds start to gather at one end of the sky.
Soon it becomes windy, hastening the yellow leaves to fall off the trees a little more early.
And then comes the downpour.
Reminds me of my homeland Odisha. The weather, I mean.
I do not know this humid Pune.
I miss the dry, cool Pune where we had to wait for a full year to see rain once the monsoons are over.

But I do not mind the rains though. In fact, I love them.
The mornings are differently beautiful these days. I take my cup of Darjeeling and sit on the swing in my little balcony.
My upper lip had got a big cut (from the accident) and swollen twice its normal size ... so the tea immediately scalds the skin.
I wince and try to ignore.
My eyes skim the surface of the cup and through the steam I watch the almost bare trees turn bright and golden as the rising sun falls on them.
The ground is still damp from last night's rain and the heavy smell of wet grass, dry leaves and fog hangs in the air.

The swing moves lightly. My aching body wants to get up. But I sit for a little more time.
Durga puja is over. The beautiful images of the goddess are long immersed in water.
In my mind I see the empty pandals and grounds.
Chairs devoid of people. Bare bamboos standing ... remains of stalls and decorations.
It will be a full year before the celebrations again.

Two little birds swoop down on the bird bath and seeing me, dart away just as quickly.
Two crows come and drink some water. I give them a few pieces of biscuit that they quickly pick up and dunk into the water bowl.
And eat them after they have soaked some water and turned soft.
The crows do not mind me. Neither do the swallows or the pigeons.
The parrots are shy. They sit on the overhead cable wires and screech till I get up and leave them alone.
Only then they come near the water.
I am planning to put up a mirror near the door so that I can see their antics from hiding.

I come in and look up my blog.
This year has not gone as planned; which is why I never plan.
Lesson learnt once more.
So few posts.
So decided to post this beautifully spongy Rawa idli that I had made for breakfast a few weeks back.
I have posted Rawa idli long back, which is the plain one.
This is one far different from that.
Here I have made a tempering and fried the rawa / semolina and added a little masala to make it spicy.
The spice complements the tang of the curd and balances well.

Also, these are very quick to make and perfect for those times when you do not have pre prepared Idli batter at hand and yet have to put up a meal or breakfast.

And here is the recipe.

Need :

Rawa / Suji / Semolina ( the bigger grains) - 2 cups
Onion - 1 medium, chopped 
Ginger - a small piece, chopped
Urad dal - 1 tbsp.
Chana dal - 1 tsp
Hing / Asaefoetida - a pinch
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Curd - 2 cups , make sure it is sour or add some lemon juice
Cooking oil - 2 tbsp.
Mustard seeds - 1 tsp
Jeera / Cumin seeds - a pinch
Water - if needed
Salt - to taste

How to :

Heat the oil in a heavy bottomed open pan.

Add the mustard seeds.
When they start to splutter add  the jeera + hing + urad dal + chana dal + onions + ginger.
Stir fry till onions are transparent and loose a little moisture.

Add haldi + red chilli powder + the sooji + salt.
Fry for around two minutes on low flame.
Remove and cool completely.

Remember to not fry for too long.
If the rawa turns dry, it will not bind and hold shape as it will not soak the curd well.

Add the curd with a little water.
Mix well and keep aside.
Mixture should not be very thin.

Steam in a idli mould till done. 

Here is a closer look.

Serve hot with chutney.
You can enjoy it with this Sambar too. 
Or take your pick from my Chutneys to pair with.
I had made this chutney with Coconut and Kokum. So served with it.
I will post the recipe in the next post.

This was our breakfast.

Enjoy!!