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Aloo Rasedar Recipe

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Aloorasedar1Easy spiced potato curry from Uttar Pradesh cuisine – Winter special.

The rice is also no onion no garlic recipe. You can also make this curry for fasting. This recipe is so quick and is very easy. You can even add tamarind sauce to it when you prefer, it gives great twist to the recipe. Some add peas and cauliflower to the curry, it’s a great way to have any veggies. This recipe is popular all over India. I made this with channa paratha. But it taste great with just plain rice or poori or parotta.

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Aloo Rasedar Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 medium
  • Tomato – 1 large
  • Ginger – 1 inch, finely chopped
  • Green chilli – 2, chopped finely
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Cumin powder – 1 tsp
  • Fennel powder – 1 tsp
  • Coriander powder – 1 tsp
  • Dry mango powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Asafetida/hing – ½ tsp
  • Water – 1.5 cups of water
  • Oil – 1 tbsp
  • Salt – 2 tbsp
Instructions
  1. Boil the potatoes in cooker for two whistles or just boil the potatoes for twenty minutes so that it can be easily crumbled. Now peel and crumble the potatoes and keep aside.
  2. Heat oil in a pan in a very low flame; add the spice powder – Cumin powder, coriander powder, red chilli powder, turmeric powder, fennel powder, asafetida, Amchur powder, ginger, green chillies. Stir quickly so that they don’t burn.
  3. Add chopped tomatoes and stir. Saute the tomatoes till they soften, crush and you will see oil releasing from the sides.
  4. Add the crumbled potatoes, salt and stir well. Saute for a minute. You can also mash potatoes with a back of spoon if you think it’s too big.Add water and stir again. If you think this consistency is not good, you can add more or less water. Stir & mix well.
  5. Bring it for simmer for about 10 minutes so that the curry thickens slightly.
  6. Finally add chopped coriander leaves, methi powder and garam masala powder.
  7. Switch off and serve with rotis or parathas or with plain rice.
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Taste great with just plain rice or poori or paratha or peas pulao.

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Bitter Gourd Chips / Karela Chips / Pavakkai Chips

by 8 Comments

pavakkai-3
Crispy, evenly fried bitter gourd with very mild bitterness!!!!

This is one of the simple recipes to make with bittergourd. Whenever you fry this veggie, you will have very mild bitterness or nil bitterness. I have already posted a pavakkai fry recipe without frying in deep oil.  I removed the bitterness by soaking in yogurt. But for this recipe, you don’t need to do that is the plus of the frying part for this bittergourd. I would say the tip to get them crispy is adding rice flour and not any other flour. And also one more tip is to slice them thinly. If you slice them evenly, you will never go to shops to buy them, they are so perfect!

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I used to avoid bitter gourd till my college days, and then started to have it after my mom packed in my lunch box. Then I never bought this veggie here as I have to travel a little bit, and also never felt like having this 😉 ! My boyfried loves veggies in all forms 😀 so I started to make for him and then tried to include these veggies in our meal somehow. And as we all know, it’s really good to include vegetables and fruits in our daily life. I wanted to make it a habit but sometimes I am so bored to chop them as I don’t take frozen vegetables much, I tried to skip them.

They can be served with rasam/sambar/kuzhambu or any gravy with rice. Or as a snack for tea time snack.

pavakkai

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Bitter Gourd Chips / Karela Chips / Pavakkai Chips
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Bitter gourd / Pavakkai – 5
  • Sambar powder – ½ tbsp.
  • Chilli powder – ½ tbsp. ( or just use any one – chilli powder or sambar powder)
  • Rice flour – 4 tbsp
  • Turmeric powder– ¼ tsp
  • Salt – 1 tbsp
  • Water – 1 tbsp( approx..)
  • Oil – For deep frying
Instructions
  1. Wash and remove the ends of the bitter gourd. Slice and thin evenly the bitter gourd, so that we can cook them evenly.
  2. Add the rice flour, turmeric powder, chilli powder, salt and water to the chopped bitter gourd.Mix well and keep aside.
  3. Heat oil in a pan and when it is hot, add the sliced bitter gourd evenly like in a sprinkled way. Do not crowd the pan as it may reduce the heat of the oil and make the bittergourd oily and not crispy. Cook in medium to high flame until the bitter gourd turns golden brown. Turn it and when both sides are golden brown, drain in kitchen tissue.
Notes
1. Do not fry in low heat or high heat, frying in medium flame will get them cook evenly and will make them crispy.
2. Do not add more water; bitter gourd will ooze out some water too. The water is just to make the rice flour stick to the veggie.
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Taste best with rasam/sambar/kuzhambu.

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