There is a quick and easy Batata Poha that I make – the flattened rice flakes mixed with herbs and fried potatoes, yum! This recipe is no more difficult, still quick and easy, very similar to the recipe that Tim and Saun gave me – just a few extra spices. It includes onions, steamed potatoes and peas, cashews and peanuts, coconut and warming spices. It is a light dish that is eaten for breakfast or tiffin snacks. It is perfect just with a cuppa. It can also be served for brunch, lunch or a light dinner – add some coconut chutney or a bowl of yoghurt for a quick,light and delicious meal. It can be packed into lunch boxes, taken on picnics or taken on trips as travel food. We love poha and have nearly a dozen recipes that use it.
Take note that this is made with the thick poha – poha is steamed and rolled/flattened rice – make sure that you buy poha and not puffed rice. When you visit your Indian grocery you will see that Poha comes in different thicknesses – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. The thicker types are soaked before use.
Similar dishes include Upma and Fried Upma, Lemony Poha, Poha Chaat, and Coconut-Tamarind Poha.
Browse all of our Poha recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Kanda Batata Poha”
This beautiful and classic Indian dish is sauce-rich. The peas and potatoes sit in a luxurious gravy of pureed onions and tomatoes with chilli and spices. They are simmered together to produced this much loved dish from North India (especially in the Punjab and in Gujarat). Its popularity has spread and it is even adored in South India.
Each person will have their own particular version of this recipe. Some will add cream to the final dish. Some versions have no onions, some include garlic, and some recipes make a dry curry. Still others will add fenugreek leaves, black mustard seeds and/or Garam Masala.
Our recipe is relatively simple but definitely full of flavour – our favourite type of dish.
Similar recipes include Aloo Gobi, Sesame Potatoes, Milkman Potatoes, and Aloo Bhindi.
Browse all of our Potato Curries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Aloo Matar | Potato and Peas”
I made this for my daughter once, long ago, and she said, OMG, that is just like in India! I had this for breakfast every morning. Well, of course. She loves the aromas, especially while it is cooking. Me too.
Poha is steamed and rolled/flattened rice – make sure that you get this and not puffed rice. Poha comes in different thicknesses – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, it is important that you use medium if you can. If you can only find fine poha, it won’t need soaking – rinsing will be enough to soften it sufficiently. Treat it gently. Thick and Dagdi poha will need more soaking.
Are you looking for other Poha dishes? Try Poha with Potatoes, Kanda Poha, Kolache Poha, and Poha with Banana, Honey and Coconut. You will also love Indian “Mashed Potatoes” – Potato Pallya.
Also try Aloo in Aloo and Dum Aloo.
Browse all of our other Poha recipes and all of our Indian recipes. All of our Snacks are here. Or simply explore our easy easy Mid Spring recipes.
Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006, in our Retro Recipes series.
Continue reading “Poha with Onions, Potato and Peanuts | Kanda Batata Poha”
Green beans are a delight through Summer, fresh, green and crispy. They are great in salads, or even cooked for long periods of time in a gorgeous tomato sauce.
The recipe today is an Indian dish, in the style of the state of Gujarat, which sautés beans with garlic, chilli and spices. How delicious!.
Similar recipes include Green Bean Kootu, Thai Style Green Beans and Baby Sweetcorn in Coconut Sauce, Avial, Green Beans with Freekeh, Walnuts and Tahini, and Bean Paruppu Usili.
Browse all of our Green Bean recipes and all of our dishes from Gujarat. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Gujarati-Style Green Beans”
Yoghurt is such an important part of the diet in many parts of India, and it is often a part of every lunch and dinner meal. Sometimes served as is, and often mixed with a vegetable, there are many ways to ensure yoghurt, spices and vegetables have an increased presence in the daily diet.
This recipe is terrific, with the combination of textures and flavours. It can be served as both a raita (yoghurt dish) or as a side dish – okra in a yoghurt sauce.
This dish is from the beautiful Yamuna Devi’s Lord Krishna’s Kitchen, a real bible of Indian dishes. She suggests that this dish is served with Spiced Potato and Pea Samosas with Sweet and Sour Tamarind Sauce, for a light lunch or snack, and with Toor Dal Kitchari with Mixed Vegetables for a more substantial meal. Delicious!
Are you after more Okra dishes? Try Quick Okra Raita, Crispy Fried Okra Pachadi, Spicy Dried Okra, Malaysian Lemak-Style Vegetables, and Moru Sambar with Okra.
Or do you want to try more Yamuna Devi recipes? Try Spicy Eggplant Rice, Golden Turmeric Rice, and Chickpea, Almond and Sesame Spread.
We have more Raita recipes. Try Quick Okra Raita, Carrot Raita, Spinach Raita, and Three Different Raitas.
Or browse all of our Okra dishes, all Raitas and all of Yamuna Devi dishes. All of our Indian dishes are here. Or simply explore our Late Autumn collection of recipes.
Continue reading “Bhindi Raita | Crispy Fried Okra in Yoghurt”
This is an aromatic and warming khichadi, beautiful in its spicing. In Gujarati meals, khichari is served at the end of a meal. In other parts of India, like Bengal, it is often the centre-piece of the meal. This recipe is adapted from one in My Bombay Kitchen’s kitchari – it is the author’s mother’s recipe, so it has strong Gujarati influences.
Traditionally, North India uses long grain rices like basmati for kitchari. The kitchari is light with separate rice grains. As you move south, short grained rices are used, like sona masoori, and the kitchari becomes denser with a buttery texture.
Serve this one with yoghurt curry and pickles – eggplant pickles, perhaps.
Similar recipes include Buttery Steamed Kitchari.
Browse all of our Kitchari recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “An Aromatic Gujarati Kitchari | Khichuri”
Rice or Mung Dal? A great Gujarati accompaniment to other Indian dishes.
In this Gujarati dish, the grains of the Mung Dal remain separate and look quite like rice, if you squint a little. Serve this with any Indian meal.
You might like to browse our Mung recipes here and here. And the Indian recipes here and here. Be inspired by a range of Autumn dishes here and here.
Continue reading “Mugh Ni Dal | Dry Spicy Mung Dal | A Mung Dal Dish from Gujarat”