Aloo Matar

Aloo matar is a gravy recipe that you will see on all restaurant menus. It is very simple and easy to make and it tastes yummm.... I am presenting the version using my Restaurant Style Gravy. Try this recipe and you will know why....

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Potato - 2 medium sized
Peas - 1 cup(fresh / Frozen)
Restaurant Style Gravy - 3/4 cup

For Seasoning

Oil - 2 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Chilli Powder - 1 tsp
Salt - to taste
Kasuri Methi - 2 tsp crushed


Procedure



1. Peel, wash and chop the potaotoes into 1" cubes
2. Heat oil in a kadai.
3. When the oil is hot, add the mustard and cumin seeds.
4. When they splutter, add the turmeric powder and the potatoes.
5. Add the peas and coriander powder, chilli powder, kasuri methi and mix well.
6. Cover and cook till the potatoes are soft.
7. Add the gravy and continue to cook covered for 5 minutes and adjust salt to taste.
8. Garnish with fresh coriander leaves and lemon wedges....
9. Serve hot with roti

Restaurant Style Gravy

Hi, today I am going to present a recipe for a simple restaurant style gravy that you can make and store for use whenever you want to make side dishes for roti or rice.We all look to eat at a restaurant for the unique flavour of the gravy which we are never able to achieve at home. This is pretty simple and i normally make a batch to last me for side dishes twice.it stays fresh for about two weeks under normal refrigeration. You could also freeze it though if you choose to make larger quantities. So without much ado,,,, here we go.

Preparation Time : 10 minutes
Cooking Time : 1 hour
Makes about 2 cups of gravy

Ingredients

Onion - 2 large
Carrot - 1 medium
Capsicum - Green and any colored 2(half each)
Cabbage - a small chunk
Green Chilli - 2 small
Coriander - a handful with stalk
Ginger Garlic paste - 2 tsp
Tomatoes - 2 medium
Chilli powder - 2 tsp
Coriander Powder - 2 tsp
Cumin Powder - 2 tsp
Turmeric Powder - 1 tsp
Curry Powder - 2 tsp (Optional)
Salt - 2 tsp
Oil - 1/4 cup
Water - 1/2 cup + as mentioned in the recipe

Procedure

1. Chop all the vegetables into big bite size chunks. Put them in a cooking pot
2. Add the ginger garlic paste and oil and water and cook covered for about 40 minutes till the veggies are soft.
3. Cool and blend into a puree, if not very smooth slightly grainy
4. Add the spice powders and water approximately equal to the quantity of gravy and allow to cook again on low flame till oil floats on top.
5. The gravy is now ready. You can use it straight away to make your side dish or refrigerate / freeze them depending on the quantity you have made.

Ginger Tea

I couldn’t choose a better way to get back to blogging after a long break than a special refreshing ginger tea( adrak chai). I used to have only milk till I got married. It took me 4 months after marriage to make a shift to this special chai of mine. But since I moved to this chai, there has been no moving back. It is either this tea or green tea and very rarely coffee but hardly milk. There are many versions of this adrak chai and many people have their own special and secret ways of making this chai. This was taught to me by my husband and I bet he makes the best ginger tea. On weekends, I get treated to his special chai. Of course, he sneaks in tulsi, two crunched black peppers for added flavour. Now let us move to this very simple and refreshing recipe.

Preparation Time : 2 minutes
Cooking Time : 5 minutes

Ingredients

Water - ¾ cup
Ginger - 2” piece
Sugar - 2 tsp (or to taste)[I like mine sweet]
Milk- ¼ cup
Tea powder - 2 tsp [ I use chakra gold dust tea/ 3 roses natural care]

Procedure

1. Start by heating the water in a vessel on a medium flame
2. Crush / grate the ginger and add it to the water
3. Cover and let the ginger flavours steep for a minute
4. Add the sugar 
5. Cover again for a minute to help the sugar melt
6. Add in the milk and give a quick shake
7. Let the milk heat for a minute ( I get cold milk here that doesn’t require boiling, if you have boiled milk, add it and skip is step)
8. Add in the tea powder and simmer completely, the liquid should not boil with the tea leaves, it should brew. 
9. Use a spoon or ladle and mix gently so that the complete flavour of the dust tea gets into the liquid.
10. Filter the tea through a tea strainer
11. Ta da…..delicious, refreshing super hot ginger chai is ready
12. Enjoy it with Marie biscuits in the morning or as it is… It is a lovely way to kick start your day!!!!