My new favorite recipe is this Aloo ki Ras Bhaji that I found here on a Mad Tea Party. It is a very simple recipe, but the taste is so good. I have a lot of appreciation for simple fresh dishes. I do love junk food, but after eating out a few times my body craves fresh home cooked food. The meal was rounded out with a few cauliflower methi parata's and a simple yogurt flavored with garam masala, chat masala, salt, and crushed roasted cumin seeds and peppercorns. The parata's are a recipe from Shankar's cousin Meena Akka. She is another one of the amazing cooks in his family. Her parata's were really mouth watering. I made this recipe as MTP suggests with onions but omitted the garlic. It was really good, but I decided I would like it even better without the onion, and I after having both I vote for no garlic and onion. Its so Iyer of me, I know. The box in the pictures is actually full of chopsticks, we picked it up in Bali.
Tomato & Potato Subji
3 potatoes peeled and cubed, 1/2 can of crushed/diced tomatoes, or 1 large tomato, 1 cup of water, 1 tbsp coriander powder, 1 tsp turmeric, 1 tsp chili powder, 1 tsp garam masala, 1 tsp cumin seeds, a pinch of asafetida, 1 tbsp oil, chopped cilantro. (Optional: 1 onion blended, and 1 clove garlic minced)
1. Place the potatoes, tomatoes, water, coriander powder, turmeric, chili powder, and salt into a pressure cooker. Pressure cook on high for 5 whistles, and then reduce the heat for 15 minutes.
2. Heat a little oil and splutter the cumin seeds, add the asafetida.
3. After the pressure has subsided, add the cumin seeds to the potatoes. Add the garam masala and mix. Garnish with chopped cilantro.
Cauliflower Methi Parata's
1 cup cauliflower minced finely, 1 tbsp kasoori methi leaves, 1 pinch of turmeric, 1 pinch of chili powder, salt, 2 cups atta flour (whole wheat)
1. Mix the atta flour with some salt, and water until you get a nice soft dough. Add a little oil at the end. Let it rest while you prepare the other dishes.
2. Mix the cauliflower with the methi, turmeric, chili powder and salt.
3. Roll out the dough into a small circle, add the cauliflower and fold the edges over the filling and seal. Then roll out the parata after dipping both sides in flour.
4. Cook both sides of the parata on a tawa. Add a little oil to it. I like to use cumin infused oil.
Verdict: Enjoyed by both the husband and myself.