Simple pleasures - Kalara Chips & Aloo Baigana Masala

-
Do you believe in simple pleasures??
I do... to the core... the core of my heart...
Yet another simple pleasure .. straight from my Ma-In-Law's kitchen (My mummy never made this...)

Kalara Chips (Best enjoyed with steamy hot white rice + yellow dal)



What she used

  1. 4 bitter gourds - scraped & cut into medium thin slices
  2. 2 tbsp corn starch (she totally eye balled it)
  3. Salt + Turmeric + Red chili powder
  4. Oil to deep fry
How?
Its so simple.... mix all ingredients together.. by shrinking little water so that the corn starch holds...
Deep fry the gourd slices until they are crispy !!

---------------------------------------------------------

Aloo Baigana Masala (We had it with hot round rotis for dinner)



What I used
  1. 4 small red potatoes - sliced into quarters
  2. 4 small purple egg plants - cut into cubes
  3. 1/2 red onion - chopped
  4. 1 tbsp each of chopped ginger & garlic
  5. 1/2 tomato chopped
  6. Cumin seeds for tempering
  7. Cumin & Coriander powder
  8. Salt, Turmeric & oil
How?
  1. Heat oil in a non stick pan
  2. Temper with cumin seeds
  3. Add onion & garlic & fry till fragrant
  4. Next add tomatoes & ginger & fry till raw ginger smell goes away
  5. Next add potatoes, salt, turmeric & masala powders & sprinkle water & cook it for 5 mins.
  6. When potatoes are half done, add the egg plants & give it a good mix
  7. Cover & cook on medium till the veggies are cooked through. 
  8. Garnish with fresh chopped coriander leaves. 

Comments

Post a Comment

Popular posts from this blog

Gluten Free Almond Flour Mango Cake

-
Image
 Here's my take on the Gluten Free mango Cake.... There's not a story behind it other than the fact that I am trying to reduce sugar & gluten in my diet due to the health reasons & this cake gave me everything that I need for those late evening sweet cravings without feeling guilty or sad or having to plan extra time on the treadmill the next day.  This cake is made from almond flour so it's on the denser side & not entirely fluffy BUT it is soft & makes for an awesome tea time accompaniment.  Here's what I used... Wet ingredients 1 cup mango puree 3 eggs 2 tsp vanilla extract 1/4 cup vegetable oil (or butter) Dry ingredients 2.5 cups of Almond flour 2 tsp baking powder Process First mix all the wet ingredients in a clean bowl using a wire whisk Then add in the baking powder & almond flour Mix nicely using a spatula - DO NOT USE Wire whisk  Transfer the contents to a greased 10 inch round cake tin Bake until tooth-pick comes out clean on 325 F for ab
Read more

Chicken Patra Poda

-
Image
 Since the last few days, I have been binge watching YouTube videos of some Odiya Vloggers in the US. There are some really entertaining folks who sing & dance & go about their lives while sharing ups & downs with us (their subscribers). Sometimes they get too personal but it's the age of Social Media so I guess that is perfectly fine if the creator is OK with that. These folks that I watch are mostly girls ..Actually they are all girls.. hmm.. time for me to expand the scope a bit?? may be !!.  Anyways, one of the girls, lives in the eastern part of US & has a HUGE Odiya friends circle who meet almost every week for a party or picnic or potluck and she makes these yummy (almost) contemporary style Odiya food recipes that it makes me want to go back to the east coast & make her my sister. Yes, I used to live there & the first chance I got I left because of the harsh winters. I just could not bear the mere thought of getting up at 7am in the morning & spe
Read more

Chicken Besara

-
Image
We odiyas have grown up with the idea of mustard paste being added to cook fish & shrimp & veggies.. but never ever had I imagined that I could use the same concept (little tricked & changed of course to fit the bill) for chicken too.. It was a fine Saturday mid-day when the craving of having something non-veg spicy came into my mind (errrr.. my stomach..) .. The freezer had some chicken drummets from store.. which were shrieking out to be used... And just a few days back.. I had seen a post somewhere about using mustard paste with chicken gravy.. I thought I should totally try it... This was new to me..and I must confess the gravy was a super hit... we ate double the amount of white rice .. and saved some for later too.. Everyone who loves chicken and mustard paste should totally try this.. and Enjoy with white fluffy rice.. :) What I used Around 1.5 Lbs of chicken drummets (small chicken legs) 2 table spoons of black & yellow mustard seeds 1 table spoon o
Read more