Aloo Kangmet / Manipuri Cuisine

Aloo Kangmet is one of the staple food of Manipur which is prepared using potato, dry red chilli and salt. The mashed potato is tossed with the coarsely ground red chillies and seasoned with salt. Traditionally mustard oil is used in most of their dishes. Though regular oil can be used, addition of mustard oil gives an extra flavour to the dish. This recipe is quite easy to prepare as it has a very minimal ingredients. This simple yet tasty aloo kangmet pairs perfectly with Roti or Rice.

Prepared this delicious side dish for a blogger event "SShhh Cooking Secretly" which is happening every month among few fellow bloggers. You must be familiar about the event, if you are following my page or else, just click HERE to get more information about the event and the recipes which I have prepared so far for the event.

 For January month, I was paired with a wonderful blogger Poonam Bachhav who blogs at Her page is loaded with more delicious and mouthwatering recipes so don't miss to check out her page. She gave me mustard oil and red chilli as my secret ingredients and using those, prepared this traditional dish named Aloo kangmet. Likewise, I gave her Ginger and peas as a secret ingredients. And using those, she prepared Manipuri Kichadi and Mangal Ooti which looks super yummy and inviting. Do visit her page and try it out.

Ingredients :

3 Big Potatoes, boiled 
4 - 5 Dry red chillies 
1 Tbsp Mustard Oil 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat 1 tsp oil in a pan and add dry red chillies.

Roast and remove from the flame.

Grind it coarsely in a blender and keep aside.

Meanwhile, mash the boiled potatoes and keep aside.

Now heat the remaining oil in a same pan and add the ground chillies followed by mashed potato and the required quantity of salt.

Mix well and garnish with coriander leaves.

Serve hot.

Serving Options :

Serve hot with Roti or Rice. 

Madras Ratna Cafe Sambhar

When it comes to South Indian breakfast in my home, my little one always gives a big thumbsup for Idly and Sambhar. Sambhar is a lentil based vegetable stew which is cooked in an addition of tamarind pulp and usually served with Rice, Pongal, Idly and Dosa. Sambhar is made in many ways in different state and region. And also, the preparation of Tiffin sambhar is different from the regular sambhar which is served with Rice. Moong and Toor dal are added in tiffin sambhar whereas only Toor dal is used for the one which is serve with rice.

Each state serves different flavours of Sambhar and being brought up from Chennai, I always love the  hotel style sambhar especially from Saravana bhavan, Vasantha bhavan and Ratna Cafe. While surfing Veena's page for a recipe to recreate for an interesting blogger event Recipe Swap Challenge, happened to see this delicious and Madras Ratna cafe style sambhar. And also, having a little sambhar lover at home, this recipe tempted me so much to try.  Recipe swap challenge is an interesting event happening among bloggers where couple of bloggers are paired and have to recreate the recipe from their partner's page. I was paired with a lovely blogger Veena Krishnakumari who owns a fabulous webpage which is filled loads of amazing recipes. Thanks Veena for sharing this delicious sambhar recipe. The taste was absolutely delicious and exactly like the way it is usually  served in hotels. My son enjoyed this flavourful sambhar with a crispy ghee dosa.

Recipe Source : Veenasvegnation

Ingredients :

1/4 Cup Moong dal 
1/4 Cup Toor dal 
1 Tomato, finely chopped 
1 Carrot, Chopped into small cubes 
Coriander leaves for garnishing 

For Seasoning :

1 Tsp Oil / Ghee
1/2 Tsp Mustard seeds
1 Dry red chilli 
A pinch of Hing powder 

For Sambhar masala Paste :

1 Tsp Oil 
1/2 Tsp Urad dal 
4 Red chillies 
1 Tsp Coriander seeds
1/4 Tsp Methi seeds
2 Tbsp Coconut, grated 
1 Tomato, chopped 
1 Onion, chopped 
1 Green chilli, chopped 
1/4 Tsp Hing powder 
1/4 Tsp Turmeric powder
1/4 Tsp Chilli powder 
Salt to taste 
1 Tsp Jaggery powder 

Method :

To make Sambhar masala paste, heat oil in a pan and add urad dal followed by red chilli, coriander seeds and methi seeds.

Fry and add the remaining ingredients.

Saute well until the tomatoes turn soft and remove from the flame.

Cool and grind into a fine paste by adding 1/4 cup of water. Keep aside.

Pressure cook moong and toor dal dal for 3 - 4 whistles or until it turns mushy.

Now add carrot and tomato into the pressure cooker along with the ground paste and required amount of salt.

Add little water and pressure cook it again for 2 whistles.

Heat oil or ghee for seasoning and add mustard seeds.

Once it starts spluttering, add red chilli followed by hing powder.

Fry and add it to the prepared sambhar.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with Idly, Dosa or Pongal.

Vatana Usal / Maharastrian Cuisine

Vatana Usal is a delicious Maharashtrian recipe prepared using Peas and Potato. Vatana is a Maharashtrian name of green peas and in this recipe, I have used dried hara vatana ( Hara - green, Vatana - peas ) which can be substituted with the fresh ones based on the availability. Malvani masala powder is the key factor for this recipe to get a delicious and flavourful taste. Malvani masala powder is prepared by roasting and grinding lots of whole spices and I have followed Chef. Tarlaldalal recipe to prepare this flavourful masala powder. I have pressure cooked the soaked dried peas before adding it to the curry but the fresh ones are used, it is added along with the potatoes as it takes less time to cook compared to the dried ones. This curry/gravy is a great side dish to serve with Roti and also, can be served with Rice.

Prepared this recipe for an event Shhh Cooking Secretly Challenge which is hosted by a fellow bloggers. You must be familiar if you are following my page or click HERE to view more details on the challenge and so far recipes prepared for the event. For November month, I was paired with a wonderful blogger Priya Iyer who has an amazing webpage called thephotowali. Don't miss to check out her page to get loads of delicious recipes. She gave me Peas and Potato as my secret ingredients and using those lovely ingredients, tried this yummy recipe. And also, click HERE to check out the delicious street food recipe prepared by her using the secret ingredients given by me.

Recipe Source - Maharashtrian Recipes

Here comes a delicious and tasty side dish using Malvani masala powder, green peas and potato...

Ingredients :

1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder 
1/2 Cup Finely Chopped Onion
1 Tomato, finely chopped 
1/4 Tsp Turmeric powder 
1 Tbsp Malvani masala 
2 Medium sized potatoes, cut into small cubes
1 Cup Dried Green peas ( Fresh peas can also be used ) 
Salt to taste 
Coriander leaves for garnishing

To grind :

1 Tsp Oil 
1/2 Cup Onion, finely chopped 
1/2 Cup Coconut, grated 

Method :

Soak dried peas overnight and pressure cook it for 5 whistles by adding little salt or until it gets cooked. Keep aside.

Heat 1 Tsp oil in a pan and add 1/2 cup onion followed by coconut.

Saute and grind into a fine paste. Keep aside.

Heat 1 Tbsp oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by Hing powder and finely chopped onion.

Saute and add the chopped tomatoes followed by potatoes.

Add turmeric powder along with Malvani masala powder and the required quantity of salt.

Mix well and add little water to cook.

Cook until the potatoes get 3/4 the cooked and add the cooked peas.

Mix well and cook it for another couple of minutes.

Now add the ground coconut paste and cook it for 3 - 4 minutes.

Once done, garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve hot with Roti or Rice.

Tofu - Mushroom Burji Bun Pizza

Are you craving for pizza and no pizza base at home ? No worries, try this quick and tasty pizza using bun. Any variety of buns like sweet or burger buns can be used for this recipe. And also no oven is required for this recipe. Tofu - Mushroom Burji Bun Pizza is also a perfect party snack and also a great evening snack for kids when they are back home from school. Burji is prepared using Tofu and mushroom along with the spices. Paneer can also be included instead of Tofu, if you are allergic to soya products. The base is prepared by pressing the bun using flat masher. It helps to get a thick base which is similar to pizza. Then, the prepared burji is placed on top of bun pizza base along with the generous quantity of cheese and cooked again on a dosa tawa.

Ingredients :

4 Buns ( Sweet or Burger Buns ) 
2 Tbsp Oil 
2 Onions, finely chopped 
2 Tomatoes, finely chopped 
2 Green chillies, finely chopped 
1/2 Cup Bell pepper / Capsicum ( Coloured ), finely chopped 
Salt to taste 
1/2 Cup Mushroom, finely chopped 
1/2 Cup Tofu, grated 
1 1/2 Tbsp All purpose seasoning ( pizza seasoning ) 
6 - 8 Tbsp Butter 

Method :

Heat dosa pan, brush little butter and place the bun on it. ( Cook on a lower flame )

Press the top part of the bun using masher to make it like pizza base.

Once the bun turn flat like pizza base, remove from the dosa pan and repeat the process for the remaining buns. Keep aside.

Heat oil in a pan and add chopped onions.

Saute till it turns translucent and add chillies followed by tomatoes.

Saute until it turns soft and add capsicum followed by mushroom, tofu and salt.

Cook until the mushroom gets cooked and add all purpose seasoning.

Toss well and remove from the flame.

Now fill the bun base with the prepared filling and generously spread grated cheese on top of it.

Now heat dosa pan and brush little butter.

Place the prepared bun pizza and cover it with the lid until the cheese starts melting.

Once done, remove from the pan and sprinkle pizza seasoning along with chilli flakes.

Serve hot.

Serving Options :

Serve with Tomato sauce.

Thai Basil Chicken Stir Fry

Thai Basil Chicken Stir fry is an easy and delicious recipe prepared using ground chicken / minced chicken, chillies and basil leaves. This stir fry serves great with rice and also, it is super easy to prepare. I have used fresh red chillies in this recipe because of the unavailability of bird's eye chilli. Bird's eye chilli is also known as Thai chilli which looks small in size and tastes hot compared to the regular ones. So adjust the quantity of chilli, if Thai chilli is used in the recipe.

If you are a Thai food lover like me, then try this recipe and do share your feedback :) Here comes the recipe of a spicy and tasty Thai basil chicken stir fry...

Ingredients :

2 Tbsp Oil
4 - 5 garlic pods, finely chopped
4 - 5 Fresh red chillies, sliced
1/2 Cup Minced Chicken
1 Tbsp Fish sauce
2 Tsp Soya sauce
Handful of fresh Thai basil leaves
Salt to taste

Method :

Heat oil in a pan and add finely chopped garlic pods.

Fry it for 3 - 4seconds and add sliced red chillies.

Add minced chicken and stir fry it for couple of minutes.

Add soy sauce followed by fish sauce, salt and half of the basil leaves.

Cook until the chicken gets cooked and add the remaining basil leaves.

Serve hot.

Serving Options :

Serve hot with Rice.