Vrat Wali Aloo Sabzi | Indian Potato Curry with Peanuts | Fasting Recipe | Maha Shivaratri Special

A great accompaniment of Samak Khichdi is Vrat Wali Aloo Sabzi. Learn how to make it here.

Ingredients:

·        3 medium-sized Potatoes (boiled and mashed a little)

·        1 cup boiled Peanuts

·        1 tsp Cumin Seeds

·        2 Green Chillies

·        8-10 Curry Leaves

·        Black Salt as per taste

·        2 tbsp Oil

·        2 cups Water

Method:

·        Heat a pan on high flame and add oil and let it heat.

·        Once the oil is hot, add cumin seeds and let it crackle.

·        Now add green chillies, curry leaves, peanuts and potatoes and stir well.

·        Add water and black salt and mix well.

·        Let it boil for 5 mins.

·        Vrat Wali Aloo Sabzi is now ready. Serve with Samak Khichdi.

Samak Khichdi | Fasting/ Vrat Recipe | Maha Shivaratri Special

Maha Shivaratri is celebrated every year to honour Lord Shiva. Devotees observe fast on this day and chant prayers. If you’re fasting on this auspicious occasion, then try this subtly flavourful and tasty dish – Samak Khichdi.

Ingredients:

• 100 gms Samak

• 1 tsp Cumin Seeds

• 8-10 Curry Leaves

• 2 Green Chillies

• 2 tbsp Ghee

• 3 cups Water

• Black Salt as per taste

Method:

• Heat a pan on high flame, add ghee and let it heat.

• Once the ghee is hot, add cumin seeds and let it crackle.

• Add green chillies, curry leaves and Samak and roast for about 2-3 mins while continuously stirring.

• After 3 mins, add water and black salt and mix well.

• Cover and let it cook for 10 mins on a low flame.
• Serve Samak Khichdi with Vrat wali Aloo Sabzi.

Grandma’s Secret Prawn Curry | Tangy, Spicy, Best Ever | Valentine’s Day Special

Grandma has finally decided to reveal her culinary secrets to the world. A weekend favourite in our household, this prawn curry will definitely win you all the praises and accolades at the Valentine’s special dinner from your beloved one.

Ingredients:

·       250 gms Prawns

·       1 inch Ginger

·       4 Green Chillies

·       10 big Garlic Cloves

·       4 tbsp Oil

·       1 tbsp Wheat Flour

·       1 tsp Red Chilli Powder

·       1/4 tsp Garam Masala

·       5-6 Kokum

·       1 and ½ glass Water

·       Salt as per taste

Method:

·       Wash and clean the prawns well.

·       Soak Kokum in water for few minutes to remove any impurities. Discard this water later.

·       Blend the garlic cloves, ginger and green chillies with a little water to a paste.

·       In a vessel, add oil, ginger garlic green chilli paste, wheat flour, Garam Masala, red chilli powder, Kokum and salt and mix it well.

·       Now add the prawns, coat it well with the mixture and let it rest for 15 minutes.

·       After 15 minutes, add 1 and ½ glasswater in the same vessel and let it boil on high

·       After 5 mins, bring down the flame to medium and let it boil for 15 mins.

·       Serve the piping hot prawn curry with some steamed rice.

Tameta Bateta nu Shaak | Gujarati Aloo Tamatar Sabzi | West Indian Potato Tomato Curry

Tameta Bateta nu Shaak is a Gujarati household staple made with potatoes and tomatoes. It is mildly spicy and tangy curry, best had with steamed rice or Roti/ Chapati.

Ingrdients:

·       2 medium-sized Potatoes – chopped into small cubes

·       2 large Tomatoes – chopped into small cubes

·       2 big Green Chillies – roughly chopped

·       2 tbsp Oil

·       1 tsp Cumin Seeds

·       1 tsp Red Chilli Powder

·       ¼ tsp Turmeric

·       ½ tsp Dhaniya Jeera (Coriander Cumin Seeds) Powder

·       2 cups Water

Method:

·       Heat a pan on high flame and add oil.

·       Once the oil is hot, add cumin seeds and let it crackle.

·       Add potatoes, stir well, cover with a lid and let it cook on medium flame for 5 mins.

·       After 5 mins, add tomatoes, green chillies, red chilli powder, turmeric and Dhaniya Jeera powder and stir well for 2 mins.

·       After 2 mins, add water, cover the lid and let it cook for 10 mins on medium flame. Add salt as per taste, mix well and switch off the flame.

·       Serve with Rotis or steamed rice.

Tips & Suggestions:

To make Dhaniya Jeera powder at home, dry roast 1 cup coriander seeds and 1/ 2 cup cumin seeds and blend it into fine powder.