Dhariwala Recipe- Potato and peas Curry

I love green peas. This is one of the simplest recipe I have tried. It goes well with chappati and even poori.

Ingredients:
Potatoes- 3 (boiled)
Green Peas- 1 cup (boiled)
Tomatoes- 2
Cumin Seeds- 1 tsp
Asafoetida- a pinch
Oil- 1 tbsp
Chilly Powder- 1/2  tsp
Turmeric Powder- 1/4 tsp
Coriander Powder- 1/2 tsp
Garam Masala- 1/2 tsp


List 1:
Onion- 2
Coriander Leaves- a bunch
Garlic- 4 cloves

Procedure:
1. Grind the ingredients on List 1 in a blender without adding water.
2. In a pan add oil followed by Cumin seeds followed by asafoetida and once it turns slightly brown add the blended onion paste and cook till the raw smell disappears.
3. Add the spices (Chilly Powder, Turmeric Powder, Coriander Powder, Garam Masala) and mix well.
4. Make a puree out of tomatoes and add it to the onion paste followed by 1 cup water and cook for another 3 min.
5. Add the boiled green peas and potatoes another cup of water and cook for another 5 min.
6. Garnish with coriander leaves.

Kultha saaru (Horsegram)

Kultha saaru (Horsegram)

Ingredients:
Horsegram - 1 cup
Garlic- 10 cloves

Red chillies
Salt

Procedure:
1. Clean the horse-gram (as it contains stones) and pressure cook it with water for 3-4 whistles.
2. Boil the pressure cooked horsegram with salt.
3. In a seasoning pan add some oil and the garlic cloves. (Crush the cloves with a pestle).
4. Once the garlic cloves turn brown add the red chillies and add it in the boiled horsegram.

Have heard that Horsegram should be prepared on saturday. Have no idea why though.

Avnas (Pineapple) Sasam

This is another of my favourite konkani delicacy. I had tried this with mango but the procedure was a bit different.

Ingredients:

Pineapple- 1 cup

Coconut (scraped)- 3/4 cup

Red chilies - 4-5

Mustard seeds- 1 tsp

Jaggery- 1 tbsp

Salt to Taste

Procedure:

1. Grind coconut, red chillies with a little water.

2. When slightly grind-ed add mustard and grind again.

3. Mix the pineapple and jaggery in a bowl with a pinch of salt.

4. Mix the grind-ed masala with the pineapple slices. 

Watermelon Juice

A chilled drink which quenches the thirst. Watermelon has the highest content of water. I did not add water or ice to chill it instead I stored the de-seeded and chopped watermelon slices in refrigerator. I used a juicer (which is not necessary) so that in case any seeds are left inside the juicer strains it.

Ingredients:

Watermelon Slices- 3-4 cups

Sugar - 1 tbsp (vary according to the sweetness of the watermelon)

Procedure:

1. Mix all the ingredients in the juicer.

2. In case the watermelon is sweet you can add small pieces of watermelon into the juice.

Potato and Dill Leaves Stir Fry

This is the first time I tried this combination. I found this recipe on another food blog. But Dill leaves and potatoes go really well together. The dill leaves retain the taste of potatoes as such but brings a flavour to the stir fry.

Ingredients:

Potatoes - 3 big (cut into long slices just like we cut it for finger chips)

Dill Leaves- 1 bunch

Mustard Seeds- 1 tsp

Chilly Powder- 1 tsp

Oil- 1 tbsp

Salt to Taste

Procedure:

1. In a pan take 1 Tbsp oil add the mustard seeds, once it starts spluttering add chilly powder.

2. Add the sliced potatoes followed by chopped dill leaves.

3. Add salt, mix well and cover the pan.

4. Cook it well in steam and oil.

I avoided adding water and cooked it in oil. So I took 1 Tbsp oil if necessary water can be added to cook potatoes and dill leaves can be added later once the potatoes are slightly cooked.

Rice water Rasam

Rice water is a very rich source of carbohydrates. This is usually discarded. I found this recipe in a food community. And one of the easiest dish to make. This can be used as soup when sick by adding powdered pepper.

Ingredients:

Rice Water- 2 cups

Green Chilli- 3-4

Curry Leaves- 10

Jeera (Cumin seeds)- 1/2 tsp

Mustard- 1/2 tsp

Asafoetida- a pinch

Ghee- 2 tsp

Salt to Taste

Procedure:

1. After the rice boils completely take the water which accumulates at the top (instead of discarding it).

2. Boil the water with green chilli, curry leaves and salt.

3. Season it with Cumin seeds, Mustard, Ghee and Asafoetida.

MIlkmaid Kulfi

Kulfi's are my all time favourite. I found this ready to make pack of kulfi in spar. And trust me it was yummy. And its very easy to make. You can just follow the instructions at the back of the pack.

Ingredients:

Milkmaid Pista Kulfi packet- 1

Milk- 1/2 litre

Procedure:

1. Boil the milk and cool to room temperature.

2. Mix the whole content of the packet with the milk and mix so that no lumps are formed.

3. Bring it to boil and simmer it for 2-3 min.

4. Cool the mixture to room temperature.

5. Pour the mixture into kulfi moulds or in small steel glasses.

6. Refrigerate it for 5-6 hours. 

7. Serve it on a plate or attach the kulfi stick and pull it out of the moulds.