Category: Rice

Sindhi Kadhi and Karare Aloo and a lazy lunch scene

Weekends are for slow starts… we truly believe that! Nothing makes me rush through my weekends…I simply choose not to get fussed and bothered about much. I pretty much hit the snooze button on Fridays…say around noon 😜 and try to finish all my commitments before Friday..😜 Trust me, no one can even catch me on the cell! Besides, it’s just the two of us….the boons of being a couple with no kids ….no responsibilities! I mean, we love kids…but I guess this works for us better👌🏼

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

So when I decide to cook on a weekend…that’s if I do plan on cooking on weekends..I look for comfort food apart from being quick and absolutely fuss-free. Yes, I am not a kitchen person when I am on the snooze-mode. More of a couch potato…..who literally loves her potatoes 😍 Hence, I will share a very delicious recipe from my Mom’s kitchen of Aloo ki Bhujia or as my hubby chooses to call it, Karare Aloo 👌 (No onion no garlic). Such basic ingredients with absolutely stunning flavours. I can practically live on this! This recipe is typically a U.P. Style of preparation…but one can find variants of the same being made across India.

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Sindhi Kadhi….again a personal favourite since childhood, I can have it by the gallon! Give me some steamed rice …a bit of my Mom’s Karare Aloo along with a few ladlefuls of her lip smacking, tangy Sindhi Kadhi…and I’ll probably love you forever! 😂…yeah…my love sounds cheap…but it’s really difficult to make a teeny space in my heart…..so it’s not a bad deal actually!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Look how luscious this kadhi looks….a roasted chickpea flour base is given lots of flavour using tamarind pulp, some whole seeds and dried red chillies add to the punch…..the best part it again had no garlic ….onion, yes, but that is a must for the sweet aRoma that it gives to the kadhi (curry).

A side of some home style onion and tomato salad with lots of lemon juice and a dash of salt along with a glass full of chilled Masala Chaas (not in the pictures above…as I’d already chugged that down while I shot for this post 😉) completes this meal!

Let’s start with the Karare Aloo…

Yield : serves 2

Equipments: a heavy bottom wok, measuring cups/ spoons, a spatula.

Ingredients:

3 nos. large potatoes (peeled, washed and cubed)

4 tbsp mustard oil (this tastes best in mustard but feel free to use any oil of your choice)

a pinch of hing (asafoetida)

1/2 tsp paanch phoran (mixed seeds) 

salt to taste

1/2 tsp turmeric pwd

1 tsp each of red chilli pwd, coriander powder, cumin pwd

1/2 tsp amchoor pwd (dry mango pwd)

Method:

Heat mustard oil until it starts smoking** in a heavy bottomed wok. Turn off the flame. Let the smoke subside. Turn on the flame again. Add hing and the paanch phoran. Let these crackle a bit. Add the cubed potatoes. Stir them around in the oil. Add salt and turmeric. Sauté for 5 mins.

Add all the other dry spices except amchoor powder. Mix well and let the potatoes cook on low flame. Stir them about occasionally. Let them gently crisp up.

I try not to cover the wok when I am making dry version of any veggies. So here too, I haven’t covered the wok with the lid. The potatoes took about 20 mins to cook out completely. They took another 10-12 minutes of cook time to crisp up on low flame and look like what they do! Add the amchoor powder in the end once the potatoes have crisped up.

You can add Garam Masala too in the end along with the amchoor powder but I avoid that in the summers.

**(Use any other oil in the usual way you heat it for everyday use, only mustard oil needs to be heated really well).

These potatoes are best enjoyed piping hot…from the wok to the plate kind of thing…☺☺

On to the Sindhi Kadhi….just the way my Mom makes it.. disclaimer….it may not be authentic but this is how we have been eating it all these years..if any one out there knows a different or a more authentic version, do let us know and we’d  love to try it out too☺️ and probably even publish the same with recipe credits on PolkaPuffs!

Yield: serves 2-3

Equipments: a wok, measuring cups/ spoons, a lid, a ladle.

Ingredients:

1/2 cup chick pea flour (Besan)

water as needed

3 tbsp refined oil

1/2 cup sliced, fried onion

1/2 cup sliced, fried potatoes

1/4 cup sliced, fried okra (bhindi)

salt to taste

1/2 tsp red chilli pwd

4 tbsp fresh tamarind pulp

1/2 tsp turmeric powder

1/4 tsp each methi seeds (fenugreek seeds) and jeera seeds (cumins seeds)

a sprig of curry leaves

a pinch of hing (asafoetida)

2-3 nos. whole dry chillies ( I used ber mirch, the fat, round ones)

Method:

Heat oil in the wok, once it’s hot, add the hing, cumin seeds, fenugreek seeds, whole red chillies and the curry leaves. Once these begin to crackle, add the Besan (chick pea flour) and keep stirring it continuously on low as it may stick at the bottom and burn.

This needs to be roasted with the oil and the other ingredients for a good 6-8 minutes or until the Besan changes it’s colour and gives out an earthy aroma.

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

But be careful to keep this on low flame and stir it constantly. Once it has been roasted, add water as per the consistency you’d like to have for this while serving with rice. I added about 1+3/4 cup as this kadhi thickens a lot as it cooks out. Also, season with salt, red chilli pwd and turmeric powder. Mix well. Cover with a lid and let it come to a boil, that will take about 6-7 mins on medium flame.

Open the lid, add the fried veggies and also the tamarind pulp. Add more water if the kadhi has reduced a lot (I added another 1/4 cup at this stage). Cover once again with the lid and let it cook for a further 10 minutes on low flame.

This is what it looks like once ready. Rich colour and an amazing aroma…mmmm…yum!

IMG_6970

That’s it, turn off the flame and serve it piping hot!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Meals like these are so so good! Go ahead…do try this out and let us know how you liked it☺

Love,

Shreya💗

Sindhi Kadhi | Gluten free Veggie and Chick pea Flour Indian Curry

 

 

Lemon Rice

Some things are so simple and yet never cease to amaze you!! Lemon Rice happens to be just that for me! It’s so full of flavour, refreshing in every bite…I can’t seem to get enough of this! 

Leftover rice means Lemon Rice!! I make it at least once every week if I have any leftover rice.

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Being a non rice eater couple, I make rice just once a week, a little extra to purposely save some for the next day 😁 Even as a kid, my Mother would make it for lunch sometimes, pairing it with some papad, curd, pickle, etc. I always temper it with loads of chana dal, peanuts and stuff to give a crunchy texture!

I guess this is the best one-pot meal for the summers too because it gets ready in a jiffy! 😊

Let’s get going with this easy peasy recipe…

Yield: serves 1

Equipment: measuring cups/ spoons, a wok.

Ingredients:

2 cup cooked rice

2-3 tbsp oil

1/2 tsp turmeric pwd

a handful of curry leaves

1/2 tsp mustard seeds

1 pinch asafoetida (hing)

1-2 dried red chilli (I used the round ones, called ‘ber mirchi’)

2 tbsp raw chana dal

2 tbsp raw white urad dal

1/2 cup raw peanuts

salt to taste

2-3 tsp lemon juice

Method:

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Heat oil in a wok. Once it’s hot enough, add asafoetida, curry leaves, mustard seeds, chana dal, urad dal, turmeric pwd, dried red chillies. Let these crackle for 2-3 mins. Next, pop in the peanuts. Fry the peanuts with the other ingredients for 5 mins. Season the ingredients with salt and add the cooked rice. Squeeze lemon juice and mix well. Turn off the flame. Cover with a lid for 2 mins and serve hot.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Tips to follow for perfectly seperate rice grains:

*Use cold, leftover rice.

*If using freshly cooked rice, then keep it the refrigerator for 30 mins before making Lemon Rice.

*Always use a fork to fluff the rice before adding it to the wok. This keeps the cooked grains of rice intact.

Hope you enjoy this!

Love,

Shreya💖

Veg Fried Rice

I am the happiest person when I end up with some leftover rice….why?!! That’s because I get to make this awesome Veg Fried Rice that tastes just like the ones we order at our favorite Chinese take away 😬 

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I had made my Pahadi Rajma along with Bharwa Baingan to go with some plain rice last night….and ended up with about 2 cups of leftover rice. I was smiling to myself….knowing just what I would do with it today!!

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This also pairs really well with some Schezwan Paneer…or just add a dollop of my Homemade Schezwan Sauce to go with it.

Let’s get started with the recipe..

Yield: serves 1

Equipment: measuring cups/ spoons, a wok, a spatula.

Ingredients:

2 cup cooked rice

3-4 tbsp oil

1/4 cup finely chopped onion

2 tbsp roughly chopped garlic

1/4 cup each of chopped carrot, green capsicum, spring onion greens, spring onion.

salt & pepper to taste

1/4 tsp sugar

1 tbsp soy sauce

1 tsp vinegar

Method:

Heat oil in the wok, once it’s hot enough, tip in the chopped onions & garlic. Cook for about 2-3 mins. Then season with salt and pepper. Add the rest of the chopped veggies.

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Cook for about 3 mins. The veggies should not be too soft and mushy. Then add the sugar, soy sauce & vinegar. Also, add the cooked rice. Mix everything well but carefully, take care that the rice should break.

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Let the rice turn slightly golden, that takes about 3-4 mins on medium heat. That’s it. It’s ready…serve piping hot!

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I am sure no one can resist this! A perfect One-Pot comfort meal👌🏼

Love,

Shreya💖

Tehri/ Tahri

If you are a North Indian, you will be very familiar with Tehri/ Tahri☺️..it’s a famous winter staple. We specially wait for all kinds of fresh winter produce to go ahead and make this! It’s my absolute favourite variety among all rice preparations👌👌😁

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It’s such a rustic combination of freshest veggies…some fragrant spices and rice! I believe it can be anyone’s favourite one-pot meal….soul food for me though! I usually have it with some Raita & Bhune Tamatar Ki Chutney.…a really fabulous combo…

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I always follow my Mom’s delicious recipe….I make no changes! Doesn’t need any…it’s just too good😘

Let’s get on with my Mom’s recipe…

Yield: 2-3

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid for the wok.

Ingredients:

1 cup basmati rice (washed & soaked for approx 20 mins)

2 cups cleaned, dried & roughly cubed mixed veggies (I use carrots, peas, potato, paneer, French beans, cauliflower, etc….anything you like)

1 cup sliced onions

1 nos. slit green chilli

1 tsp ginger paste

a handful of mixed whole spices – an inch piece of cinnamon stick, 2-3 black cardamom, 2-3 green cardamom, 1 bay leaf, 2-4 cloves, 4-5 black peppercorns.

1/2 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tbsp each of coriander & cumin pwd

1/4 tsp turmeric pwd

1/2 tsp red chilli pwd

1/2 tsp Garam Masala

water as needed to cook the rice

salt to taste

3 tbsp refined oil + 1 tbsp pure ghee

chopped coriander leaves to garnish.

Method:

Heat oil & ghee in the wok. Then add all the whole spices, Jeera & hing. Let these splutter for a few mins. Then add the slit green chilli & sliced onions. Sauté until the onions turn golden brown. Then add the cubed veggies, salt & other spices mentioned above along with Garam masala & ginger paste. Mix well and cook for 7-8 mins on medium flame.

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Then add the soaked rice. Keep sautéing for a couple of mins. Then add enough water so that it just covers the top of the rice and veggies but not too much. Mix well. Cover and cook for about 8-10 mins. Open the cover and give it a stir. The water will have been absorbed by now, turn off the flame, cover and let it rest for 5 mins before it serving piping hot! Garnish with some chopped coriander leaves and a dash of lime juice!

Tehri recipe Tehri recipe U.p. Style food Easy rice dishes Veg pulav recipe How to make vegetable Pulav Rice variety Indian recipe Polkapuffs

Give it a try…and you will love it!

Love,

Shreya💞

P.S. Non- Vegetarians can add chicken/meat in place of veggies and follow the same recipe…you will end up with a great one-pot meal!

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