Aloo Peas Masala | Batani Bangala Dumpa Kura | Side Dish for Chapati

This simple version of Aloo peas masala uses a different ground masala from my regular one. This is what my sil made for me, while it was a non veg feast for the rest of the family. They served it with Chapati and it was really very delicious. I am sure butter Naan would have been even better.

I already make Aloo Matar Masala in couple of different ways. It was interesting to note that raw peanuts made gave this such a different and yummy taste.

The other Aloo Matar Recipe is what I made with Appam

Aloo Peas Masala

Ingredients Needed:

For the Masala:

Raw Peanuts - 2 tbsp
Coconut - 1 tbsp
Clove - 2
Cinnamon - 2"
Coriander leaves, chopped - 2 tbsp
Green Chilies - 2 -3 medium

For the gravy:

Potato - 3 medium
Fresh Peas - 1 cup
Onions - 1 cup
Tomatoes - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt to taste
Oil - 2 tsp
Water - 1 cup

How to make the Aloo Peas Masala

Grind the ingredients listed for the paste to a smooth texture using water. Keep it aside.

Wash and shell the fresh peas. Peel the skin off the potatoes. Cut into medium size chunks

In a pressure cooker, add oil, saute the finely chopped onions till they start turning colour. Add ginger garlic paste and saute till it's done. Takes about 2 mins or so.

then add the tomatoes, saute well. Once the tomatoes are soft, add the ground masala, salt to taste, turmeric powder, simmer and cook till the oil starts leaving the sides. Keep stirring in intervals to make sure the bottom doesn't get burnt.

Then add the peas, potatoes, saute for couple of mins in the masala. Add water and cover with the lid.

Pressure cook for 2 -3 whistles. Once the pressure falls, check if the potatoes are cooked. Cook further if you want a thicker gravy.

Serve with rotis /naans.

Notes:

If you want the gravy to be little thick, mash couple of potato pieces and continue cooking in low flame.


So along with this classic ground masala paste, this can also be considered as a variation if you want to try for vegetarian gravies.

Keema Kofta Curry Recipe 2 | Minced Meat Balls in Gravy Step by Step Recipe

Kheema Kofta Curry was the other recipe that hubby dear's Aunty was to demonstrate to us. She did a pretty good job doing that and I am sure this recipe will be made many times going forward.

This recipe is really simple with very less ingredients than the other keema kofta I had already posted. Still looking at my draft I really wonder when I will complete the entire thali that was made and yes I have just one more to go on the list which is a vegetarian one.

Mid term tests are going on for Konda, someone asked me if I was studying. Well that's tough question, I dread thinking of giving an exam, especially at this age. So I empathize and support, there is no other contribution from me than that. I am kind of down with cold and throat infection, so it's kind of tough managing when you feel that you have two heads to carry.  So there is not much of a story I can share.

Make this at home and enjoy with your loved ones!

Kaccha Kheema Kofta Curry Recipe 1

Step by Step Picture Recipe

Keema Kofta Curry Recipe

Ingredients Needed:

For the Keema Balls:

Keema - 250 gms
Coriander leaves - 1/2 cup
Ginger - 2"
Garlic - 4-5 cloves
Green Chilies - 3 medium
Red Chili powder - 1 tsp
Coriander Powder - 1 tsp
Salt to taste

For the Masala Paste:

Onions - 2 medium
Coriander leaves - 1/2 bunch
Coconut, grated - 3 - 4 tbsp
Cloves - 4 -5
Cinnamon - 3"
Ginger - 2"
Garlic - 4 -5 cloves

For the Gravy:

Onions - 1 big
Tomatoes - 1 Big
Clove - 2 - 3
Cinnamon - 2"
Masala Paste - 2 tsp
Coriander powder - 2 tsp
Chili powder - 2 tsp
Turmeric powder a pinch
Salt to taste
Stock from the boiled keema

How to make the Keema Kofta Curry

Wash and drain the keema well. The keema should be really dry.

In a mixer, take half of the coriander leaves, green chilies, ginger, garlic and grind to a smooth consistency without adding water.

Then add chilli powder, salt, half the drained keema, top it with rest of the coriander leaves, coriander powder, remaining keema, cover and grind to a smooth paste.

Remove and make balls of ping pong size. Divide the entire batch into equal size balls.

For the Masala Paste:

As I showed in the Masala paste post, grind all the ingredients to a smooth consistency and use as per requirement.

For the Gravy:

Puree the onions and tomatoes to a smooth liquid.

In a wide pan, heat oil and then cloves, cinnamon. Then pour the onion tomato puree and fry well. When oil starts to come out, add the masala paste. Fry well.

Then add coriander powder, turmeric powder, saute. Then add chili powder, fry for 5 mins. At this stage add the stock you get from the boiled keema balls that you intend to fry.

Simmer for the gravy to cook, when the gravy starts to roll, gently add the kacha keema balls and place them in the gravy. Remember you should not use any ladle, simmer and allow to boil. Using a cloth, rotate the pan to make sure all the balls turn around and get cooked on all sides.

This takes about 10 - 15 mins for the gravy to thicken. The gravy is mostly a well coated keema balls that you can serve with rice or roti.

Notes:

The keema balls used in the gravy are the raw ones, you will have to use the stock that you get from boiling the balls that you fry.

Use a wide pan for making the gravy as all the balls have to be placed at the bottom and you shouldn't stir with ladle. The pan is rotated in a circular fashion, to make sure the balls are cooked on all sides.

Fried Keema Balls | Keema Undalu | Step By Step Recipe

Kheema Balls always featured in our discussions when Hubby dear talks about his Aunt and Uncle. He never misses a chance to tell me that he was treated with these great tasting Keema Balls. The number of times he must have referred to this dish, would surely make anybody want to meet the person and get them make for you.

So this time when we visited our relatives place, he made sure he invited that aunt home and also got her agree to making this and demonstrate the process. It was the day after Sankranthi when they will cook non veg for lunch and of course you have seen the thali of which these fried keema balls were part of.

The Aunty in question is quite savvy and carries herself typically with an air that talks about her expertise in cooking. Nothing was tough for her and she could easily adapt to a new kitchen and dished out some delicious dishes for the lunch. It was very interesting to see a cook who could do so well. on her part, she was highly amused and entertained by the fact that I was walking around with a camera and would click away every other move she took. Of course the object in attraction was the dish she was making and I made very clear that I have no intention of clicking the chefs in action..:)

The ingredients that went in for the Fried Kheema Balls were sort of similar to what I have. And the Keema Kofta Curry was different in the way she was making, simple list of ingredients and couldn't believe it could end up so delicious.

Today's post is only about Fried Keema Balls or Crispy fried keema balls.

I was told that Aunty sometimes adds either soaked channa dal or fried gram dal powder along with the keema for better binding. In this recipe she didn't add either. Making sure the balls don't break, purely depends on how dry the keema is drained and also grinding without water. Adding channa dal might give it a masala vada taste. Should be trying it sometime.

Kheema Kofta Curry already posted.

Fried Keema Balls | Keema Undalu

Ingredients Needed:

Keema - 250 gms
Coriander leaves - 1/2 cup
Ginger - 2"
Garlic - 4-5 cloves
Green Chilies - 3 medium
Red Chili powder - 1 tsp
Coriander Powder - 1 tsp
Salt to taste

How to make the Fried Keema Balls

Wash and drain the keema really well. The keema should be really dry.

In a mixer, take half of the coriander leaves, green chilies, ginger, garlic and grind to a smooth consistency without adding water.

Then add chilli powder, salt, half the drained keema, top it with rest of the coriander leaves, coriander powder, remaining keema, cover and grind to a smooth paste.

Remove and make balls of ping pong size.

Divide the entire batch into equal size balls.

Heat a pan with water, when it starts to boil, simmer and gently drop in the keema balls and cover. It takes about 10 - 12 mins to get cooked.

Drain the water from the cooked balls. Save the water for making the gravy.

Heat a small pan with just enough oil for frying the balls.

Dry in batches on both sides till the balls turn brown and cooked well on all sides.

Drain on kitchen towel and serve.

Side Dish for Idli / Dosa / Appam | Simple Side Dish for Dosa / Idly | Indian Side Dishes

For Idlis / Idly

Chutneys

Coconut Chutney
Coriander Coconut Chutney | Kothimira Kobbari Pachadi
Groundnut Chutney
Peanut Chutney with Roasted Onions, Tomatoes
Tomato Chutney

Podis / Gun Powders, Indian Spicy Powders

Amma's Podi
Kanchipuram Idli Podi
Karivepaku Podi ~ Spiced Curry Leaf
Karivepaku Podi ~ Spiced Curry leaf powder

From Spice your Life!

Microwave Milagai Podi | Molaga Podi | Dry Chutney Podi
Chutney Powder with Curry Leaves, Coriander Leaves and Sesame Seeds

Sambar, Korma, Kurma and Kura!

Moong Dal Sambar | Pasi Paruppu Sambar
Vada Curry Recipe 1 ~ Tamil Nadu Special
Vada Curry - Version 2 | Vadai Curry
Onion Sambar ~ Vengaya Sambar
Arachiveta Sambar


Side Dish for Dosa


Chutneys

Carrot Chutney
Bajji Mirapakaya Pachadi | Green Pepper Relish
Onion Chutney for Dosa
Coriander Coconut Chutney | Kothimira Kobbari Pachadi
Ginger Tomato Chutney ~ Allam Tomato Pachadi
Peanut Chutney with Roasted Onions, Tomatoes
Tomato Chutney for Dosa

From Spice your Life!

Pudina Chutney | How to make Mint Chutney in Microwave
Baingan Ka Bharta | How to make Baigan Ka Bhartha
Red Bell Pepper Tomato Chutney | Roasted Red Capsicum chutney with Tomatoes
Garlic Tomato Chutney | Poondu Thakkali chutney - Step By Step Recipe

Podis / Gun Powders, Indian Spicy Powders

Amma's Podi
Kanchipuram Idli Podi
Karivepaku Podi ~ Spiced Curry Leaf
Karivepaku Podi ~ Spiced Curry leaf powder

Sambars for Dosas

Chow Chow Sambar ~ Chayote Sambar
Carrot Beans Sambar
Arachiveta Sambar
Sorakkai Sambar ~ Bottle Gourd Sambar
Vankaya Sambar ~ Brinjal Sambar
Vendaka Sambar ~ Lady's finger Sambar
Drumstick Sambar
Mullangi Sambar / Radish Sambar
Onion Sambar ~ Vengaya Sambar
How to make Sambar - Tirunelveli Style

Spread for Dosas to Make Masala Dosas

Karam Podi
Ulli Karam

From Spice your Life!

Simple Potato Masala
Garlic Chutney spread for Masala Dosa ~ 101 Dosa Varieties
Usirikaya Podi / Karam | Amla Spice Powder

Korma, Kurma and Kura!

Cluster Beans Curry ~ Mattikayala Kura
Guthi Vankai
Pithiki Pappu Kura ~ Hyacinth Bean Curry
Vankai Uurulagadda Kura
Vankaya Bangaladumpa Koora | Brinjal Potato Curry with Step by Step Pictures

Carrot Kurma
Potato Kurma
Tomato Kurma
Ulavala Charu (With Horse gram Dal)

For Appam

Kerala Stew
Tomato Kurma
Fresh Coconut Milk
Aloo Mutter Masala

Allam Pachadi ~  Ginger Chutney for Pesarattu

Masala Annam ~ Rice Pilaf | Fund Drive for Vaidehi Ashram

In our recent visit to my relatives, I was able to capture the making of Masala Annam while my relatives were busy ruffling up so many other delicious treats too. Masala Annam is quite famous and much sought out at our home. This rice is mostly made on all special occasions and what better time than a family reunion.

Though I had already blogged about a Masala Annam that my SIL makes, this is yet another variation they have. It was so interesting lugging around with a camera, while they were busy trying to accomplish about 4 -5 different dishes at one go. 

I had planned to do a monthly recaps, in hope to keep track of what I am doing. Guess that's only meant to be on plans and not happen. Days are hectic and nights are short. Gone are the times when I was able to burn the midnight lamp and slog on the posts. Somebody said 'Life happens', yes it's quite happening and I am not about to change much. 

Coming to the recipe, this is a work of perfection and you will end up with a wonderful meal. The measurement you see was for 20 people, I have scaled down the measurement to as accurate I could get.

Step by Step Picture Recipe:

Masala Paste

Saute onions in oil

Add whole spices

Continue sauteeing

Till the onions are almost this colour

Add the ground masala paste

Continue sauteeing

Salt is added at this stage

Bay leaf

And curds

Saute till the oil comes out

Water is added

After the water starts boiling, soaked and drained rice is added.

Cover and cook, and fluff in between to make sure it cooks evenly

Rice is done.

Masala Annam ~ Rice Pilaf

Ingredients Needed:

For Masala Paste

Coriander Leaves - 1 cup, tightly packed
Mint Leaves - 1/2 cup, tightly packed
Green chilies - 4 -5 long
Cloves - 3 -4
cinnamon - 3"
Ginger 2"
Garlic - 5 -6 cloves
Coconut - 1/2 cup

For the Rice:

Rice - 2 cups
Onions - 2 medium
Bay Leaves - 3 -4
Cloves - 4
Cinnamon - 3"
Mace / Javitri - 1 big
Anise Star - 2
Curds / Yogurt - 2 -3 tbsp
Salt to taste
Water - 4 cups
Oil - 4 tbsp

How to make the Masala Annam / Rice Pilaf

Wash and soak the rice in two times its amount for at least 15 - 20 mins.

For Masala Paste

Wash and drain both mint and coriander leaves.

In a mixer, take all the ingredients expect green chilies, pulse it couple of times till the leaves are finely ground. Finally add the green chilies and pulse it again. The green chilies should not be ground finely, but it should sort of retain it's shape and just be coarsely ground.

For making the rice:

Heat a non stick or wide pan enough to cook the Rice.

Add oil and onion julienne. Saute till the onions start turning colour. Add all the whole spices and saute well.

At this stage add the ground masala paste, and mix well. Add salt and cover, and simmer.

Add the bay leaf, mix well. Then add the curds and again cover to cook in low flame.

At this stage you will see the oil coming out well.

Add water and cover. When the water starts rolling, drain the rice and add to the pan.

Cover and cook in sim. Keep checking in intervals of 10 mins. The rice takes about 20 mins or even less to get done.

Note:

If you want to pressure cook, make sure you add a little less water than 4 cups.
The rice colour is because of the browned onions.
Increase the spice by adding more chilies if you want

Fund Drive for Vaidehi Ashram

When Siri wrote to me about Vaidehi Ashram, I remembered the Ashram I used to visit during my college days. It was again an ashram for kids and they even used to have kids just a day old. I used to spend some time and see how I could help. Mostly the kids used to be just happy to get the company. When I first took toffees for the kids, it was not accepted for two reasons, one the kids need to have proper dental care and next they were in need of greater things than toffees. I was moved beyond words, knowing those small kids were denied toffees and small pleasures in life because they didn't have anybody to take care of them.

It's almost 15 years since this incident and I still remember every small detail of my visits.  I could understand how Siri was moved to help out the children at the Ashram. 

Towards that Siri is organizing Fund Drive to help raise money.

She is also conducting a raffle with wonderful prizes offered by the Food blogger community, which you can bid for. The money, in the form of your bids will directly benefit the Ashram through her.

I am sponsoring "The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread" by Susan Russo. The book is shippable worldwide. The details are below.

Code Name: RW5
Description: The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread by Susan Russo

Here is how the fund drive works.

1. Buy a Raffle Ticket (or 2 or more)

Each raffle ticket is worth $10 (or Rs.500). You can increase your chances of winning the giveaway by buying more than 1 raffle ticket.

For Example, a donation of $20 will fetch you 2 raffle tickets which can be used to choose on any of the raffle prizes. You can use all your raffle tickets on one prize (in turn increasing the chances in the lucky draw) or on different prizes.

2. How to Buy the Raffle Ticket

Paypal or credit.

Once the donation process is completed, please forward your payment confirmation message to info(dot)siri(at)gmail.com, clearly specifying the raffle prize you are interested in.

Within 24 hours, your name and contributed amount will be added to the ‘Fund Drive Supporters List’. If you want to stay anonymous, please let Siri know in advance. For any correspondence/questions/queries, use the comment section or the email address mentioned.

Details can be found in Fund Drive Supporter's List and the List of Raffle Prizes

I hope you will want to make a difference!