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 https://poonambachhav.blogspot.com. 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. 

Jeera Ajwaini Aloo

Jeera Ajwani Aloo is a tasty and flavourful side dish to serve with Roti and Rice. Usually in most of the houses, either cumin/jeera or ajwani seeds / carom is used as tadka for side dish, but I learnt this simple yet flavourful recipe from one of my co-blogger Jolly Makker's page. I had bookmarked this recipe long back and waiting for the right time to prepare. Luckily for the Recipe Swap Challenge event, I was paired with Jolly Makker who blogs at jollyhomemaderecipes.com. Recipe swap challenge is an interesting event hosted by two the lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme was to recreate the recipe from our partner's webpage.

So here is the delicious potato recipe from my partner Jolly's page. The potato tasted so delicious and the addition of ajwain gave a refreshing taste to the dish. Thanks Jolly for posting such a delicious recipe on your page.

Ingredients :

3 Potatoes, Cut into desired shape 
1 1/2 Tbsp Oil 
2 Tsp Cumin seeds / Jeera 
2 Tsp Ajwain seeds
1 Tsp Coriander powder 
1/2 Tsp Chilli powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Coriander leaves, finely chopped 

Method :

Heat oil in a pan and add ajwain seeds followed by cumin seeds. Fry it in a low flame.

Now add coriander powder followed by chilli powder and fry without burning the masala powders.

Now add the potato pieces and mix well.

Add the required quantity of salt and little water.

Toss well, cover and cook until the potatoes get cooked.

Add garam masala powder and the chopped coriander leaves to the potato and cook until it turns dry.

Serve hot.

Serving Options :

Serve with Roti and Rice.

Aloo Palda / Himachali Cuisine

Aloo palda is a pahari style potato curry cooked along with the spices and yogurt. This creamy and delicious curry pairs perfectly with hot plain rice or Roti. Though the actual recipe included more amount of Elachi, I have reduced and made changes according to my family's taste bud. This recipe goes to my favourite event "shhh cooking secretly challenge" which is happening among a group of bloggers. Click HERE to get the detailed information and recipes which I had posted so far for the event. When we got the theme for May month as Himachali cuisine, Aloo palda was my first thought and luckily got the same secret ingredients ( Yogurt and Aloo ) from my partner Vidya Narayan. Vidya is an amazing blogger who blogs at masalachilli.wordpress.com and have to mention that I am a huge fan of her writing. Her writing gives a lively feel while reading her post which is truly a great talent. And also, her page is loaded with many more delicious and inviting recipes. Don't miss to check out her page and also, click HERE to view a tasty recipe prepared by her using the secret ingredients given by me.

Recipe Source : thefoodfairy

Ingredients:

1 Tbsp Oil / Ghee
2 Elachi / Cardamom 
1/2 inch Cinnamon stick 
4 Cloves 
1 Tsp Cumin seeds
A pinch of Hing powder 
1 Big Onion, thinly sliced 
2 Big sized Potatoes, peeled and cut into small cubes
1/4 Tsp Turmeric powder 
1 Tsp Coriander powder 
1/2 Tsp Garam masala powder 
4 Cups Curd / Yogurt, whisked
Salt to taste 
Coriander leaves for garnishing 

To grind: 

2 Tbsp Raw rice 
1 Elachi 

Method:

Heat oil in a pan and add elachi followed by cloves, cinnamon stick, hing powder and cumin seeds.

Fry and add the thinly sliced onion.

Saute until it turns translucent and add turmeric powder followed by coriander powder and garam masala.

Add the chopped potatoes and mix well.

Add little water and cook until the potatoes get 3/4th cooked.

Now add the ground rice along with the whisked curd and salt.

Let it boil for another 5 minutes or until the potatoes get cooked. Keep stirring after adding yogurt.

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options:

Serve with plain Rice or Roti.

Veggies in Spinach - Tomato Gravy

Children are smart enough to identify the hidden veggies in their menu and its a great challenge for all moms to include greens and veggies in some form of their diet. In my today's recipe, I have included the spinach leaves in such a way that our little champs cannot use their detective skills ;)
Tomatoes and spinach leaves are made into fine paste and cooked along with the veggies and spices to give a delicious curry. Addition of butter is optional in this recipe but it enhances the taste and gives richness to the gravy.

Ingredients :

3 Tbsp Oil 
1 Bay leaf 
2 Elachi 
1 Star anise 
1/2 inch Cinnamon stick 
2 Tsp Ginger garlic paste
2 Onions, ( 1 Onion - Finely chopped and 1 onion - Paste ) 
4 Tomatoes, chopped 
1 Cup Spinach leaves, Chopped
2 Green chillies, slitted
2 Potatoes, Cut into small cubes 
2 Carrots, Cut into small cubes 
2 Capsicum / Green Bell pepper, Cut into small pieces
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder ( Adjust according to taste bud ) 
1/2 Tsp Coriander powder 
1/2 Tsp Cumin / Jeera powder 
1 Tbsp Besan flour 
1/4 Tsp Garam Masala Powder 
Salt to taste 
Coriander leaves for garnishing 
A dollop of Butter ( Optional )

Method :

Grind tomatoes and spinach into fine paste and keep aside.

Heat oil in a cooker and add bay leaf followed by elachi, cinnamon and star anise.

Fry and add finely chopped onion along with the onion paste.

Saute for half a minute and add ginger garlic paste followed by green chillies.

Saute till the raw smell of ginger garlic goes off.

Now add the ground Tomato - Spinach paste and let it cook for couple of minutes.

Add all the masala powders ( turmeric, chilli, coriander, cumin and besan ) except garam masala and mix well.

Add little water ( approx. 3 - 4 tbsp ) and cook till the oil separates from the masala.

Now add the veggies along with a cup of water and required amount of salt.

Pressure cook it for 3 whistles in a medium flame and switch off the flame.

Once the pressure gets released, add garam masala and coriander leaves to the gravy.

Let it cook for couple of minutes and switch off the flame.

Garnish with coriander leaves, butter and serve hot.

Serving Options :

Serve hot with Roti, chopped onions and lemon wedges.

Potato Biryani Using Seeraga Samba Rice

Either its veg or non veg, the love for biryani will never change in me ;) My today's post is also a flavourful and aromatic biryani prepared using freshly ground spices, seeraga samba rice and potatoes. Seeraga samba rice is an easily digestible small grain rice with a lovely fragrance which is also very popular in Tamilnadu style Biryani recipes. The most important thing while preparing biryani is patience in each and every step which will enhance the taste for sure. Before adding the rice, the masala should blend well with the veggies or meat or chicken which gives a delicious result.

Ingredients :

For Masala :

1 inch Cinnamon stick
2 Elachi
2 Cloves
1 Tsp Cumin seeds
1 Tsp Pepper corns

For Biryani :

2 Tbsp Oil
1 Tbsp Ghee
2 Bay leaves
2 Elachi
4 Big Potatoes, cut into big cubes
2 Big Onions, Sliced
1 Big Tomato, Chopped ( or use 2 medium sized )
2 Green chillies, slitted
1 Tbsp Ginger - garlic paste
Handful of Mint leaves
3 Tbsp Curd
1/4 Tsp Turmeric powder
1 Tsp Chilli powder ( Adjust according to taste bud )
1 Tsp Coriander powder
Salt to taste
1 Tsp Lemon juice
1 1/2 Cups Seeraga Samba Rice
3 Cups Water

Method :

Dry roast the given ingredients in "For Masala" and grind into fine powder.
Keep aside.

Heat oil along with ghee in a thick bottomed pan or cooker and add bay leaves followed by elachi and mint leaves.

Add the sliced onions and saute till it turns translucent.

Add green chillies along with ginger garlic paste to the onion mixture and saute till the raw smell goes off.

Add the chopped tomatoes and cook till it gets soft and mushy.

Now add the ground masala powder along with turmeric powder, chilli powder and coriander powder.

Saute for a minute and add curd followed by chopped potatoes.

Mix well and cook till the oil separates from the masala.

Add the measured water along with the required amount of salt and let it boil.

Meanwhile, wash the rice thrice and drain the water completely.

Add rice to the boiling water and simmer the flame.

Cover the pan or cooker using aluminium foil and place an iron pan on top of it.

Cook it for 20 - 25 minutes or till the rice gets cooked.

Once done, add lemon juice and gently mix well without breaking the rice.

Garnish with mint leaves and serve hot.

Serving Options :

Serve hot with any varieties of Raita. 

Note :

In this recipe, since I have not soaked the rice, I have used 1 : 2 ( Rice : Water ) ratio and if you are soaking the rice, then reduce the quantity of water to 1 : 1 3/4.

Seeraga Samba rice can be substituted with basmati or regular rice.

Adjust the quantity of red chilli powder according to taste bud. 

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Peas - Butter beans & Potato Masala

Peas - Butter beans & Potato Masala is a delicious and healthy side dish to serve with Roti or paratha.  In this recipe, I have used dried peas, which can also be replaced with fresh ones. Peas and butter beans are soaked over night and pressure cooked along with the masala is further added with mashed potatoes to give a tasty and nutritious rich gravy. The same masala can also be used to prepare masala dosa.

Ingredients :

1/2 Cup Green peas, dried
1/2 Cup Butter beans 
3 Potatoes, Boiled
1 Tbsp Oil 
1/2 Tsp Jeera / Cumin seeds
2 Dry red chillies 
2 Green chillies, Chopped 
2 Onion, Finely chopped 
2 Tomatoes, Finely chopped 
2 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/4 Tsp Jeera / Cumin powder 
A pinch of Hing powder 
1 Tsp Lemon Juice 
Salt to taste 
Coriander leaves for garnishing

Method :

Wash and soak the green peas and butter beans overnight.

Mash the boiled potatoes and keep aside.

Heat oil in a pressure cooker and add jeera / cumin seeds followed by hing powder and dry red chillies.

Add the chopped green chillies along with the finely chopped onions.

Saute till it turns translucent and add the ginger garlic paste.

Saute till the raw smell of ginger garlic goes off and add the chopped tomatoes.

Cook till the tomatoes turns soft and add all the masala powders ( Turmeric, Chilli and Cumin ).

Fry it for a minute and add the soaked green peas along with butter beans.

Add salt followed by 2 cups of water to the pressure cooker and cook it for 5 - 6 whistles.

Once done, switch off the flame and wait till the pressure gets released.

Open the lid and add the lightly mashed potatoes to the curry.

Cook it again for 4 - 5 minutes. ( add water if necessary ).

Garnish with coriander leaves and remove from the flame.

Add lemon juice to the masala and mix well.

Serve hot.

Serving Options :

Serve hot with Indian breads like Roti, Pulkha etc..

Ivy Gourd - Potato & Egg Stir Fry

This tasty, healthy and less spicy stir fry is an excellent option for kids lunchbox menu as it contains kids favourite potato along with a healthy ivy gourd and egg. The addition of peanuts gives a crunchy taste to the stir fry and also gives a delicious taste when eaten with veggies. I have used only green chillies for the spicy taste which can also be replaced with red chilli powder or extra chillies to adjust according to the taste bud. This stir fry goes well with any varieties of rice and personally, I served with lemon rice.

Ingredients :

12 Ivy Gourd, chopped or sliced into small diagonal pieces
2 Potatoes, chopped into cubes or diagonal pieces
2 Eggs 
1 Tbsp Oil 
1/2 Tsp Jeera / Cumin seeds
2 Tbsp Groundnuts / Peanuts 
2 Springs of Curry leaves 
3 Green chillies, Finely chopped ( Adjust according to taste bud ) 
Less than 1/4 Tsp Turmeric powder
Salt to taste 

Method :

Heat oil in a pan and add cumin seeds followed by peanuts, finely chopped green chillies, turmeric powder and curry leaves.

Add the potato pieces and saute it together for a minute.

Add 2 Tbsp water and cook it till the potatoes gets half cooked in a medium flame.

Now add the ivy gourd pieces along with the required amount of salt and 2 tbsp of water.

Cook it again in the low flame till the veggies gets cooked.

Meanwhile, break the eggs in a small bowl and slightly beat it using fork.

Move the veggies to one side of the pan and add the eggs.

Scramble it for a minute and combine it along with the veggies.

Adjust salt and cook it for another couple of minutes or till the stir fry becomes dry.

Once done, remove from the flame and serve hot.

Serving Options :

Serve with any Rice varieties and Roti.

Minty Aloo Egg Frankie

Frankie, a very popular street food which is mostly available in the entrance of malls and movie theatres is nothing but a heavy wrap stuffed with delicious stuffings like potatoes, chicken, egg etc. The base is generally prepared using All purpose flour / maida but in this recipe, I have used an equal amount of wheat and maida to make it healthy. The boiled potatoes are cooked in a mint masala along with a spices to get a tasty and flavourful filling. Addition of chat masala in the end of cooking gives a delicious street food taste to the stuffing. This is an excellent option for kids lunchbox menu and also a tummy filling breakfast. One frankie will make your tummy full and happy for sure. As the roti is stuffed with potato masala, no extra side dish is required but if necessary, this can also be served with Tomato sauce.

Ingredients :

For Roti :

1 Cup All Purpose Flour 
1 Cup Wheat Flour 
Salt to taste 
1 Tbsp Oil 
Water, as needed to prepare dough

For Minty Aloo :

3 Potatoes, medium sized, boiled and cut into small cubes
1 1/2 Cups Mint leaves 
2 Green chillies 
1 Big Onion, Chopped 
1 Tbsp Oil 
1 Tsp Jeera / Cumin seeds
1/4 Tsp Turmeric powder 
1/4 Tsp Chilli powder ( Adjust according to taste bud ) 
1/2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/4 Tsp Garam Masala powder 
1/2 Tsp Chaat masala
Salt to taste 

For Preparing Frankie :

3 Eggs, beaten 
Oil for preparing Frankie 
1 Cup Onions, Finely chopped 
1/2 Cup Cheese, Grated

Method :

Mix all purpose flour / maida and wheat flour in a bowl along with the required amount of salt and oil.

Add water little by little and knead into soft dough.

Cover and rest it for half an hour.

Meanwhile, grind mint leaves along with green chillies and onion into fine paste by adding little water.

Heat oil in a pan and add jeera seeds followed by the ground paste.

Cook it for couple of minutes and add all the masala powders ( Turmeric, Red chilli, Cumin, Coriander and Garam Masala ) along with the required amount of salt.

Cover and cook till the oil separates from the masala.

Add the boiled and cubed potatoes pieces to the mint masala and mix well.

Add the chaat masala and cook it for another couple of minutes or till the masala becomes dry in a medium flame.

Once done, remove from the flame and keep aside.

Now, divide the dough into equal sized balls.

Take one ball and roll it into big circular shape with 8 inch diameter using rolling pin.

After rolling, place it on the hot tawa and smear little oil.

Cook it for a minute on both the sides and pour the beaten egg on one side of the roti.

Spread the egg evenly and cook both the sides.

Once done, Remove from the flame and repeat the process for the remaining dough.

Now, place the prepared egg roti in a flat board and fill the centre with the mint aloo masala.

Sprinkle some grated cheese and finely chopped onions on top of the masala.

Gently roll and wrap it using aluminium foil or butter paper.

Serve hot.

Mashed Potato Muffins / Savoury Muffins

Have leftover mashed potatoes and looking for an innovative recipe... then, bake these delicious and flavourful muffins to enjoy your breakfast with a cup of tea. More than a sweet muffins, I love baking savoury ones as it can be served for breakfast too. In this recipe, the mashed potatoes are mixed up with the dry and wet ingredients is further baked for about 25 - 30 minutes to get a delicious muffins. Tomato sauce or mayo goes well with these yummy muffins.

Ingredients :

3 Potatoes, Medium sized, Boiled 
1 1/2 Cups All purpose flour / Maida
2 Tsp Baking powder 
1 Egg
3/4 Cup Milk
1/4 Cup Olive oil 
1/4 Cup Butter, melted 
1 Tbsp Cheddar cheese powder
1 Tsp Dried Basil 
1 Tsp Dried Oregano
1 Tsp Red chilli flakes  
Salt to taste 

Method :

Mash the boiled potatoes without any lumps. ( The texture of it should look creamy ).

Add egg to the mashed potato and mix well.

Now add the measured cup of milk followed by oil and butter.

Mix well and keep aside.

Sieve the all purpose flour and baking powder together and add it to the potato - egg mixture.

Add the seasonings ( basil, oregano, red chilli flakes and salt ) followed by cheese powder and fold well to get a batter consistency.

Line the muffin cups in a muffin tray and fill it with 3/4th of batter.

Bake it for 25 - 30 mins at 180 degree C in a pre heated oven.

Bake till the top of the muffins turns into light brown colour.

Once done, remove from the oven and cool the muffins in a cooling tray.

Serve.

Serving Options :

Serve with Tomato sauce or Mayo.