Aloo Parantha

Aloo Paratha - Potato Stuffed Indian Bread - is a common breakfast dish in western and northern India. Stuffed parathas is interesting to eat. Generally accompaniments are Curd | Butter | Pickle | Green Chutney | Onion Salad Parathas can be made soft (As shown in the video) or with Crisp Crust. To get crisp crust, just use more oil or ghee and low flame to cook.

Video recipe with tips for Perfect Paratha Making is shared in my Youtube channel "Mira's Akshaya Patram". Link is here :-

Cabbage Molagootal

Molagootal is a vegetable lentil curry that is cooked in parts of Kerala belonging to Tamil Brahmin's Cuisine, who has settled in Kerala for generations.

A no onion, no garlic, sathvic recipe.

Sharing with you the recipe of Molagootal using Cabbage.

The use of Urad in this recipe varies in every home. Some roast and add it to the coconut masala, some add in temepering and some doesnt use it for vegetable molagootal like me but only to Keerai Molagootal using greens. I have already shared the keerai molagootal recipe. The link is here :- https://my-hobby-lounge.blogspot.com/2012/06/keerai-molakootal-greens-gravy-for-rice.html

Video recipe for this Cabbage Molagootal is available here:-

Ash Gourd Soup / Elavan soup / vellai poosani soup

Glad to meet you all so soon. Since my resting days are over, now I am trying to get myself engaged completely like before and that made me make and share this wonderful soup of today the 'Ash gourd Soup'

Ash gourd or Winter Melon (English) /  Safed Bhopla (Marathi) / Elavan (Malayalam) / Vellai Poosani (Tamizh) /

This vegetable is low in calorie and fats. More of watery type. Hence when cooked adding salt, they tend to leave water. They have Carbs, Protein, Fiber, Calcium, Iron, Phosphorous, Thiamin, Vitamin C etc.  The vegetable also help in weightloss.

They are used in cooking as a vegetable and also used in making a sweet called Petha  (Agra Petha).

The soup can be spiced up using green chilli or Black Pepper corn as per your preference.

To make the soup, you need:- [Serves : 2 ]

• Ash Gourd - 1/4 kg
• Green Chilli - 1 No. (or  few black peppercorn as per your preference)
• Curry Leaves - 3 Nos.
• Sugar - less than 1/4 tsp
• Salt to taste
• Water

For Garnishing :-

• Coconut oil - less than 1/4 tsp
• Milk - 1 tbsp

• In a pressure cooker put the diced the Ash gourd along with other ingredients and pressure cook for 3 whistles. 
• Once the pressure settles down, let it cool and then blend in a mixer
• Heat it
• Mix in the garnishing ingredients and then serve hot.

A simple and Humble soup to satisfy the soul!

Important to note :-

1. Those who have lactose intolerance, can avoid milk and can supplement it with coconut milk (which is also good for stomach). 
2. Coconut oil adds a nice flavour to the soup. (do not add any other cooking oil. If you don't like flavour of coconut oil, just omit it from the ingredients list while you make).
3. If you are adding black peppercorn, add it while serving.
4. Diabetics can avoid adding sugar and Milk and enjoy the soup with rest of the ingredients.

Aloo Poha

Poha or aval upma a common breakfast dish of west as well as south is prepared in various ways to bring in a twist to the plain one.  An ingredient when added or left out brings in a change in flavour as well as taste to the dish.

Sharing with you a recipe which use potato and is commonly known as 'Aloo Poha' in the western region of India. I slice them thin to reduce the cooking time.

This can be prepared either with or without onion and tomatoes, but tastes good in whatever combo you prepare.

The Recipe video is now available in Youtube Channel : Mira's Akshaya Patram. Added below :-

You will need :-

1. Thick Flattened Rice - 1 cup (Jada poha / Getti avil)
2. Poatao - 1 Medium size
3. Curry Leaves - 1 sprig
4. Onion - 1no. (optional)
5. Tomato - 1no. (optional)
6. Ginger - 1/2" piece
7. Green chilli - 2 No. (or as preferred)
8. Coriander leaves - 2 tbsp (finely chopped)
9. Asafoetida Powder - 1 pinch
10. Turmeric Powder - 1/4 tsp
11. Salt to taste
12. Oil - 2 tbsp
13. Mustard seeds - 1 tsp
14. Cumin seeds - 1/2 tsp
15. Lemon juice -  juiceof half lemon

Soaking the Flattened Rice:-

• There are two varities of Poha (flattened rice) viz white and red one. Red one is more healthier. These two varities are of two types. Thin variety and thick variety.  

• Put the poha on a sieve or soup strainer, show under running tap by mixing gently with your hands. This serves two purpose. One, it gets washed nicely. Second, the moisture absorbed will help soaking the flattened rice (poha). 

• Keep the seive aside for 3 minutes. 

• If required, you may repeat the process of showing it under running water again and place it for 5 minutes. 

• If you are using thin variety then show it under running tap only once.

• While the flatened rice is getting ready, let us prepare the vegetables for the dish.

• Finely slice the potatoes (cut the potato into half. then again cut each piece into two. now slice them)

•  Finely chop Onion, Tomato, Ginger, Green Chilli, Coriander leaves (quick tip for chopping ginger)

•  Heat oil, add mustard seeds. When it start spluttering, add Cumin seeds. After the cumin seeds splutter, add curry leaves. 

• Then add sliced Potatoes and fry till it is 3/4th done

•  Add finely chopped Onion, Ginger and Green chilli. Fry till it becomes translucent

•  Add finely chopped Tomatoes and fry till they become mushy

•  Add Turmeric powder, salt, finely chopped coriander leaves, mix well

•  Add the soaked Flattened Rice (poha) and mix well

• Lower the flame and let it stand for two minutes. 

• Switch off the stove and let it stand for 5 more minutes

• Open, add the lemon juice, mix well and serve hot

Serving idea :- You may sprinkle some sev, fried groundnut on top or use the fried groundnut while tempering.