Skip to main content

Aloo Tamatar Ka Jhol and Mandua Ki Roti -Uttarakhand Special


After a visit to UP,our next visit is to a pilgrimage state Uttarakhand,formerly Uttranchal.This state is referred as 'Land of Gods' and this is the 27 th state carved out of Himalayan and adjoining northwestern districts of UttarPradesh.
The state is divided into two divisions Gharwal and Kumaon and the Hindu pilgrimage such as Kedarinath,Badrinath,Rishikesh are the most important places of this state.
The cuisine of Uttranchal is simple yet healthy and nutritious,mostof the Uttranchal residents prefer vegetarian meal.
Coming to the recipe,the aloo tamatar ka jhol is a simple potato curry tastes awesome with the mandua ki roti,a flat bread with finger millet flour.
As finger millet is a gluten free grain ,its bit difficult to roll into a thin roti,this roti tastes great when it is served right from the pan.Now off to the recipes.........................



Aloo Tamatar Ka Jhol


Basic Information

Recipe Source  Eutaranchal
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2-3

 Ingredients


IngredientQuantity
Potato/urulaikilangu(cubed)2 (mediumsize)
Ginger/inji(finely chopped)1 tsp
Garlic/poondu(finely chopped)3 cloves
Onion(finely chopped)1(medium size)
Tomato(finely chopped)2(medium size)
Red chilly powder/milagai podi3/4 -1 tsp
Turmeric powder/manjal podi1/8 tsp
Garam masala powder1/8 tsp(optional)
Cumin seeds/jeeragam1/2 tsp
Coriander leaves(chopped)2 tsp
Salt1 tsp
Oil1 tbs

Method


  • Heat a pan with oil and crackle the cumin seeds,add in the chopped onion and saute it for a minute.Then add in the chopped garlic and ginger,continue sauteing it with a pinch of salt.
  • Now add in the red chilly powder,garam masla powder,turmeric powder and salt give it a mix.Now goes in the cubed potatoes and mix it well till everything blends well.
  • Add in a cup of water and cook it till the potato cooked well.Let it simmer it for another couple of minutes.
  • Finally sprinkle the chopped coriander leaves and put off the flame.

Aloo Tamatar Ka Jhol is ready.



Mandua Ki Roti


Basic Information

Recipe Source  Eutaranchal
Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 7-8
Ingredients

IngredientQuantity
Ragi/fingermillet flour11/2 cups
Wheat flour/gothumai maavu1/2 cup
Salt1/2 tsp
Waterto knead
Oil2 tsp


Method
  • Combine all the dry ingredients and add water,knead it to a soft pliable dough.Cover it with a damp cloth and let it rest for 10-15 minutes.
  • Divide the dough into equal portions.
  • On a floured surface roll each portions to a thin disc.Cook it both sides on a hot griddle till golden spots appear.
  • Serve it warm with Aloo Tamataar ka Jhol.

Enjoy.............................................................









Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more