Another of D’s speciality…round and nicely made aloo paratha..eaten with some dahi (curd) and pickle..ahh what a combination
For the aloo balls, mash the boiled potatoes (aloo) with salt and turmeric.
Heat oil in a kadai, add jeera to it and let it crackele.
To this add finely chopped onion and saute till the onions are pink in colour
Add the ginger and garlic paste, also add all the masala powders and saute for a couple of seconds.
Add the mashed potatoes to the kadai and mix well.
Add jaggery according to taste. Also add the corriander leaves and mix well.
Cook for 2 minutes and then set aside and let it cool
Make aloo balls out of this mixture
Make chappatis with the dough, keep the aloo balls in the middle, fold and make parathas ....
Take a flat pan, heat it and cook the paratha on one side till it turns brown. Turn on the other side and cook it is also brown...add ghee on both sides and flip till the parathas gets nicely cooked and brown in colour...
Serve hot with curd and lemon/mango pickle...
Soppu is kannada for greens..any variety of keerai (in tamil) like palak, arekeerai, fenugreek leaves etc. Dantin soppu is a variety of greens which is available in Karnataka. This particular green/keerai has thick stems and has leaves attached to the stems…This particular item goes well with rotis as well as sambhar rice etc as a side accompaniment. Though i have used dantin soppu one could also use fenugreek leaves or arekeerai…
One important thing to be rememberd when the greens are cooked is that they should be thgoroughly washed before cooking. One thing that i have been taught while cooking any greens by mother is that they should always be cooked in an open vessel (so that the fumes coming out while cooking can be released)…My second entry for RCI: Karnataka:
Dantin Soppu (Greens with coconut)
- 1 Bunch Green cut the greens finely and wash it till clean
- 1/2 Cup Grated coconut
- 1 Medium Onion Finely chopped
- 1 Medium Tomatoo Finely chopped, to give a little tangy flavour to the preperation)
Take oil in a kadai and heat it.
Once the oil is heated add all the items for tempering.
Once the tempering is done, add the onions .
Fry / saute the onions til they are pink/soft and cooked...
Add the greens, salt and sugar.
Fry them on medium to high flame so that the greens are cooked. Since the greens are cooked at a med-high flame, always keep turning the greens so that they do not get stuck to the vessel.
After the greens have reduced to some amount, add the tomato and mix well and continue the cooking...
The finished product should be dry.
Once the greens are cooked, add the grated coconut and mix nicely.
Serve hot with rice/rotis.
Aapam is a kerala delicacy. Being a working lady, I have slightly modified the way it is prepared so that it suits my time limitation. Gave a surprise to D and was very happy to see smiling faces at the dining table..
Flat rice aapam & Vegetable Stew
Grind coconut and green chillies to a paste and keep aside
Take a kadai and heat oil in it.
Add the thinly sliced onion and saute till they become pink
Once the onions are pink, add all the other veggies and saute for 1 -2 minutes.
Add 3 cups of water to this and cook all the veggies. Also add the cinamon stick, cloves and elachi to this and cook on slow flame.
Once all the veggies are cooked, add the coconut paste and let it boil once and seitch of the gas. (Alternatively one could also add coconut milk in the preperation)
Add few kadi patta leaves (karuvepalai) and sprinkle some drops of coconut oil.
Flat rice aapam
Soak the rice (raw and boiled) in water overnight.
Grind the rice with coconut, sugar and salt to a smooth paste (take care that the paste does not become too watery).
To this smooth paste, add the coconut water which we would have got when we broke open the coconut.
Pour this mixture in a bigger vessel and ferment for 5-6 hours.
Once fermented mix the batter with a ladle (karandi) and store in the fridge for one day.
Though you could use the batter immediately after it has fermented, i somehow get a better texture for the rice aapams if used after one day.
To make the flat aapam, take a tava and heat it. Once the tava is hot add the aapam batter and spread it.
Cover the appam with a lid and cook on slow flame till the white batter turns translucent ..
Turn the aapam over and cover again with a lid and cook for 30 secs again on slow flame.
Once done serve hot with vegetable stew.
Here is my version of Mango Salad…
Place the onion slices in a bowl and squeeze the juice of one lemon onto the onions and let it stay for 10-15 minutes.
Now take a kadai and heat oil in it.
Once the oil is hot add mustard seeds and once it starts crackling, add the slit green chillies. Add turmeric powder and fry (on slow flame so that the powder does not burn)
After almost a min, switch off the gas, add the shredded cabbage (the cabbage need not be completely cooked, 50% cooked is ok), salt to taste and mix well...
Layer the cabbage, mangoes and onions(without the lemon juice) one over the other and decorate with corriander leaves...
6. Drizzle the oniony lemon juice on top of the prepared salad...