I guess we all reach a point when things seem to go on at their own pace. We simply seem helpless in heart of things. I guess it happened with me. For once after a long time, I seem to have quite a few to share, not that they are very extraordinary dishes or something very fancy. But believe those can beat the best out. I am referring to those simple comfort food. They matter and yes they bring back so much nostalgic memories. The other day, I happened to cook a simple aloo masala for my brother and while making it, I remembered Amma making something similar years ago when we were small. We 3 would have same likings and Sree would like something different. So for him she used to make this kura for him while we used to eat those yummy tomato chutneys or something on those lines. He never liked Tomato Chutney or thokku. I was wondering if he remembered those days ago. They seem so far off!
After having remembered this dish, I was itching to make this again. And I thought it would make a great lunch box combo with the Masala Rice that I recently seem to be making. These two got paired off quite well and the kids loved it too.
Today's Lunch Box had
Masala Rice
Baby Aloo Masala ~ Chinna Urlagadda Masala Kura
Curd Rice
Baby Aloo Masala ~ Chinna Urlagadda Masala Kura
Ingredients Needed:
Baby Aloo - 250 gms
Onions - 2 medium
Tomatoes - 2 big
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 - 1 & 1/2 tsp
Coriander powder 1 tsp
Turmeric powder a pinch
Garam Masala - 1/2 tsp
Whole cloves - 2
Cinnamon - 2"
Cardomom - 1
Fennel powder - 1/4 tsp
Coconut Milk - 1 cup
Coriander leaves for garnish
Salt to taste
Oil - 2 tsp
For seasoning
Curry leaves, few
Mustard seeds few
Method to prepare:
Wash the baby potatoes and prick with fork. Do not peel, just pressure cook it till tender. Allow it to cool down before you peel the skin. Do not cut them into peices. These have to be used as whole
Heat a pan with oil, splutter the mustard seeds and curry leaves. Then saute the onions till they are pink, then add the ginger garlic paste and fry till its brown.
Then add the chopped tomatoes along with salt and turmeric powder. Simmer till the tomatoes are really soft and mashed.
After having remembered this dish, I was itching to make this again. And I thought it would make a great lunch box combo with the Masala Rice that I recently seem to be making. These two got paired off quite well and the kids loved it too.
Today's Lunch Box had
Masala Rice
Baby Aloo Masala ~ Chinna Urlagadda Masala Kura
Curd Rice
Baby Aloo Masala ~ Chinna Urlagadda Masala KuraIngredients Needed:
Baby Aloo - 250 gms
Onions - 2 medium
Tomatoes - 2 big
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 - 1 & 1/2 tsp
Coriander powder 1 tsp
Turmeric powder a pinch
Garam Masala - 1/2 tsp
Whole cloves - 2
Cinnamon - 2"
Cardomom - 1
Fennel powder - 1/4 tsp
Coconut Milk - 1 cup
Coriander leaves for garnish
Salt to taste
Oil - 2 tsp
For seasoning
Curry leaves, few
Mustard seeds few
Method to prepare:
Wash the baby potatoes and prick with fork. Do not peel, just pressure cook it till tender. Allow it to cool down before you peel the skin. Do not cut them into peices. These have to be used as whole
Heat a pan with oil, splutter the mustard seeds and curry leaves. Then saute the onions till they are pink, then add the ginger garlic paste and fry till its brown.
Then add the chopped tomatoes along with salt and turmeric powder. Simmer till the tomatoes are really soft and mashed.
Add in all the spices and cook in sim till the oil starts coming out. Then add the boiled baby potatoes and allow it to get fried.Once you see the potatoes are roasted a bit, add coconut milk and 1 cup water. Bring to boil and then simmer till you get a good consistancy.
Add the chopped coriander leaves and simmer for 5 - 10 mins.
Serve with Masala rice, chapatis.
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