Whole wheat skillet flatbreads seasoned with salt, asafetida and cumin seeds.
Classic Indian style Potatoes & Green Peas Curry
Chunks of cooked potatoes and green peas simmered in a rich tomato & ginger gravy.
Microwaved 4 potatoes until fork tender, peeled off the skin and cut them up roughly. Diced 3 tomatoes (or blanch them, peel the skin and make a purée-alternatively), finely chopped an inch long piece of ginger and 2 green chilies.
In a pan, heated a tsp of oil, added a tsp of cumin seeds, a pinch of asafetida and added minced ginger & green chilies. Added in the tomatoes, 1/2 a tsp of salt, turmeric and sautéed for 2 mins. Added in the potatoes, a tsp of cumin powder, coriander powder, 1/2 a tsp of red chili powder, Kashmiri red chili powder and kitchen King masala and mixed well. Added a cup of green peas, 1/2 a cup of water and simmered for 8 -10 mins. Adjusted seasonings, added a pinch of Garam masala and mixed in a tbsp of ketchup (optional-gives a nice zing of tomato flavour). Sprinkled a tsp of crushed Kasoori Methi and done!
🌼Bajra Atta Halwa / Kambu Halwa
Sweet pudding made from roasted Pearl Millet Flour.
In a pan, heated a tsp of ghee, roasted a few nuts + raisins and kept aside. To the same pan, added 1/2 a cup of Bajra Atta / Kambu Maavu and roasted on low heat until the flour toasted lightly with a nutty aroma. Gently stirred in 1/2 cup of very hot milk diluted with some water and whisked well. Added a pinch of ground cardamom, 2 tbsps of ghee and mixed well. Added 1/4 cup of sugar, roasted nuts & raisins and drizzled some more ghee. Kept stirring until Halwa came together without sticking to the pan ~15 mins. Topped with slivered almonds. Done!
Have a lovely day!
Happy Dasara/Bijoya Dashami 🙏🌺💕
Dussera/Dasara thali 🍅🌶🥒🧅🌿🫓
Cucumber Raita,Pui/puroi saag with pumpkin,
Moong-masoor dal with raw omit/green papaya,pan steamed Snakegourd,Potol/pointedgourd curry,Roti,mithai(Indian dessert).
Plantbased-vegan meal( if you take out the raita).
A really simple but a festive thali on this day of Dashami/Dasara.
🔸️Potol torkari/pointedgourd curry.
➡️In a pressure cooker add oil,followed by whole cardamom,2 inch cinnamon stock,cloves,bayleaf,then add chopped ginger and shallots,sauteefor a mibute or 2 ,add spices(cumin-corriander, roasted sauf/ fennel,garam masala,kashmiri chilli powder,turmeric-blackpepper.Add chopped tomatoes ,salt to taste and cook until tomatoes soften,then add potol,mix well cook for about 3-4 minutes,to bkend the spices ,add little wayer,water, lid and cook for 4 whistles.
🔹️Puroi xaak/pui saag/Malabar spinach cooked with Kabucha squash/rongalau with spices.
🔹️Snakegourd pan steamed with a tempering of cumin seeds,cumin-corriander powder,dry mango powder/aamchur,dried mint flakes.
🔹️Yellow lentil & red/Egyptian lentils cooked with raw/green papaya(omita) with ginger,shallots and panchphoran.
🔹️Cucumber raita /cucumbers mixed with plain yogurt flavored with chaat masala.
🫓 Wholewheat Rotis smeared with ghee(Leftover poori dough came in handy).
▪️Store bought besan ladoo and safron& milk peda(Indian sweets/dessert).
Seems like a lot, but really simple,lowcarb,mildly spiced flavorful,easy to cook in minimal time,
especially if using a pressure cooker/instapot.
A beautiful day outsidetoday,warm and 🌞bright,in the bayarea,California.