Aloo Jeera Dry Subji

Ingredients:

2 medium sized Potatoes

1 small Onion

1-2 Green Chillies

1/2 - 3/4 tsp Ginger Garlic paste

2-3 tsp Dried Fenugreek leaves / Kasuri Methi

1/2 tsp Chilly powder

1/2 tsp Coriander seed powder

1/4 - 1/2 tsp Cumin seed powder

Pinch of Turmeric powder

4-5 Coriander leaves

Salt to taste

1/4 tsp Mustard seeds

3/4 - 1 tsp Cumin seeds

2-3 tsp Oil

Recipe:

Cook potatoes in a pressure cooker by adding sufficient amount of water.(2-3 whistles) Once the pressure goes off, remove the outer cover and cut them into medium sized pieces as shown in the picture below. Chop onion and green chilies into small pieces as shown in the picture below.

Put oil, mustard seeds and cumin seeds in a thick bottomed vessel /pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min in medium flame. Add finely chopped onion, green chillies, pinch of turmeric powder, pinch of salt and fry them for about 4-5 mins in medium flame until onion turns golden in color. Mash the dried fenugreek leaves in hand and add. Fry them together for about 1 min.

Put coriander seed powder, cumin seed powder and chilly powder in a bowl. Add little amount of water and mix them well. Add this mixture to the vessel containing fried onion and fry them together in medium flame for about 3-4 mins until the oil oozes out from the masala. Add required amount of salt and mix well.

Add diced potatoes and mix well. Keep the subji in low flame for about 3-4 mins. Garnish with chopped coriander leaves and serve hot. It goes well with Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.

Cabbage Rotti

Ingredients:

1 cup White Rice

1 - 1.5 cups Rice flour/ Akki hudi

2 cups chopped Cabbage

Small piece of Ginger

1/4 - 1/2 cup grated Coconut

4-5 Green Chillies

8-10 Curry leaves

1 medium sized Onion

10-15 Coriander leaves

Salt to taste

Ghee/Oil

Banana leaves / Aluminium foil / Wax paper

Recipe:

Soak white rice in water for about 3-4 hrs. Wash the soaked rice in water for about 2-3 times and keep it aside.

Chop the cabbage into small pieces as shown in the picture below.

Grind soaked rice, grated coconut, curry leaves, green chillies and ginger into medium smooth paste by adding very little amount of water. Add chopped cabbage and grind them together for few seconds.

Chop coriander leaves and onion into small pieces as shown in the picture below.

Put rice flour, salt to the ground batter and mix well. Add chopped onion and coriander leaves and mix them well. The consistency of the dough should be like that of regular akki rotti.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame. Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 10-12 Cabbage Rottis.

Broccoli Capsicum Majjige Huli / Broccoli Capsicum Coconut Buttermilk Gravy

Ingredients:
1 medium sized Capsicum / Donne Menasinakayi
1 medium sized Broccoli
1 - 1.5 cup grated Coconut
4 Green Chillies
1/2 - 3/4 cup fresh Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
1/4 tsp Chilly powder
Salt to taste
1 tsp Mustard seeds
1/2 Red Chilly
1 tsp Oil

Recipe:
Cut capsicum and broccoli into medium sized pieces as shown in the picture below. Cut 2 green chillies into two halves.

Put chopped capsicum, green chillies, chilly powder, turmeric powder, salt in a vessel, add sufficient amount of water and cook them until capsicum is half cooked by covering a lid. Add chopped broccoli and cook them together by covering a lid. (Note: Broccoli florets cook very fast. The broccoli stems take bit longer time and hence can be cooked along with capsicum.)

Grind grated coconut and 2 green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked broccoli-capsicum and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.