Pura Diya Idli Peetha Sangare Niramis Aloo Dum

On the occasion of nothing but a lovely week day on which I did not have to go to work, I spent the whole day trying  to figure out what would be a good home-like dinner which does not consist of Rice or Roti or Boring Noodles. I opened the refrigerator and bingo.... the Idli batter stared at me with Glee.... I thought I'd make Idli, Chutney & Sambhar for dinner. 

But then, it struck me, why make a South-Indian snack-meal for dinner when I can very well make a lovely delicious Odiya meal with Idli and Aloo Dum... And if the Idlis will have "Nadiya Pura" {Nadiya : Coconut; Pura : Stuffing}.. that'd bring a broad beautiful smile at my hubby's tired face when he comes home... So here's what I made for dinner.. "Pura Diya Idli Peetha Aau Niramis Aloo Dum" {Idlis with sweet coconut stuffing & niramis aloo dum}

For people who eat no Onion or Garlic on certain days of the week, this is a perfect meal. Its filling and provides enough energy for the day's work. Nutrients wise, I don't think it has much. May be if we add some veggies to the Aloo Dum, that would do the trick, but then it won't be an Odiya meal.. it'd be our innovation !!

Sweet coconut stuffing for Idli - a.k.a "Nadiya Pura"

Ingredients:

• Grated Coconut - 2 Cups
• Jaggery - 1.5 Cups (This will be totally based on your good judgement)
• Fresh Home-made Paneer - About 1 cup
• Cardamom Powder {Powder of around 3-4 cardamoms}
• Wee bit ghee.

Procedure:

• Heat 1/2 cup water in a flat bottom open pan and add the jaggery pieces to it. Cover and let the jaggery melt into the water. If your jaggery is already crushed and is in powder form, skip this step.
• Add ghee to the jaggery+water mix and cook on open flame.
• When water has reduced to around 1/4th of the original amount, add the coconut and cardamom powder. Mix well and let the coconut cook and become soft.
• Next goes the paneer. There is no need to cook the paneer a lot. Just 2 mins is just fine.
• Mix everything well together and keep aside to cool down. 
• This stuffing can be stored in the fridge for about a week or so.

To make the Idlis with the sweet stuffing....

• First spoon in a very small amount of Idli batter into the Idli mould
• Layer a spoon full of the stuffing on top that
• Then layer another small amount of batter on top of the stuffing
• Make sure that the batter covers the stuffing well just so that the Idlis come out nice and pretty.

Niramis Aloo Dum - a.k.a Aloo Dum without Onion-Garlic

Ingredients:

• 4 - 5 medium sized red potatoes (or whatever potatoes you like) boiled, peeled and cut into big cubes
• Two medium sized tomatoes, chopped fine.
• About 2 tables spoons of Grated ginger
• 2 tea spoons whole cumin seeds
• 1 tea spoon Cumin powder
• 2 tea spoons coriander powder
• 1 tea spoon red chili powder {More if you like your curry spicy}
• 1-2 tea spoons of any curry powder which does not have onions-garlic in it {This is just a taste enhancer. Not entirely necessary}
• Salt to taste
• About 2 tea spoons oil {Ghee is also fine. Olive oil is healthier}

Procedure:

• Heat oil/ghee in a kadhai or deep pan {This will be a gravy so you would need a deep pan}
• When oil is hot, add cumin seeds and let them splutter
• Next goes the tomatoes and grated ginger {together}
• Add salt to the above, so that tomatoes release water & become soft and mushy
• When the water is reduced by half the original amount, add the cumin powder, coriander powder, red chili powder and curry powder
• Mix well and let the masala cook till you see little oil seeping out from the edges.
• Next goes the cubed potatoes and mix well. Taste the salt and add more if you feel like.
• Fry for about 4-5 mins on medium flame so that the masala embraces the potatoes.
• Finally add 2 cups of warm water into the pan and let the curry boil for about 5 mins. 
• Garnish with freshly chopped coriander leaves.