Kashmiri Dum Aloo - Baby Potatoes in Yoghurt based Gravy

Today I made Kashmiri dum aloo, which is nothing but baby potatoes in yogurt based gravy with traditional North Indian spices.
Potatoes is a vegetable we all like and here is another yummy dish using potatoes.
My daughter loved this dish mainly cause of the baby potatoes that look as well as taste delicious.
In the traditional Kashmiri recipe, the Potatoes are stuffed with Khoya, cashew nuts, raisins and green chillies, but this version of Dum Aloo I learnt from my Grandmom who only fried the potatoes before simmering them in the gravy.
For those watching their weight, you could just par boil the potatoes once, and then simmer them in the gravy without frying.

Green Chilly Chutney or "Mensinkai Gojju" in Kannada

This Green Chilly Chutney popularly known as "Mensinkai Gojju" in Kannada, is a popular side-dish in Karnataka. 

The fresh green chilly is rich in Vitamin C, while the dried version is rich in Vitamin A.

A good source of Potassium and Iron, Vitamins B and E also, and is low on calories (due to very low amounts of fat and cholesterol)

The burn experienced by eating chilly helps digestion, and in dissolving blood clots.

Green chilly treats wrinkles, it burns a lot of calories, and decreases your appetite to some extent so good for losing weight.

"Biskut Ambado" or Urad dal Vada or Urad Dal fritters

The weather is so lovely these days, drizzling, cool and oh so beautiful.
On such days I love to make something special as an evening snack especially on weekends when everyone is at home.
So today I made these gorgeous Urad dal Vadas or fritters popularly known as "Biskut Ambado" in Coastal Karnataka by the Konkanis.
This is best eaten with Ginger and Green Chilly Chutney.

Ginger and Green Chilly Chutney

Here is a simple Chutney that goes well with all kinds of south Indian breakfast dishes like Idli, Dosa and also also snacks like Vadas, Upma and other fritters.

Drumstick Pitla - A Maharashtrian delicacy

Pitla is a Maharashtrian delicacy sometimes also referred to as Comfort food. Its a side-dish that is served with the famous Maharashtrian Bhakri or Jowar Roti.
Pitla is mostly made using some greens like Methi/Fenugreek leaves or Spinach/Palak.
This version of Pitla is made of Drumsticks and I learnt this from my Grand Aunt who lived in Mumbai.
Quick and easy to make and can be eaten both with rotis or bread.

Sweet n Spicy Bamboo Shoots n Jackfruit Seeds curry or "Keerlu Bikkanda Go'd Sukke" in Konkani

Here is a very special delicacy from the Konkani cuisine made from Bamboo shoots and Jackfruit seed which is known as "Keerlu Bikkanda Go'd Sukke" or Sweet n Spicy Bamboo Shoots and Jackfruit seeds curry.
This curry or side dish is so tasty that there is a very old story that describes how irresistible this dish is.
The story goes like this....
Once a newly married man was invited to his in-laws house along with his wife for a weekend dinner.
The season then being the rainy season, this "Keerlu Bikkanda Go'd Sukke" was cooked as part of their elaborate meal.
This guy loved spicy food so refused this dish while being served inspite of lot of coaxing from his wife and Mother-in -law.
However the enthusiastic mother-in-law, somehow served a bit of this dish by mistake.
And while eating the meal, this guy managed to taste it and fell in love with it.
However he was embarrassed to ask for more and finished the meal. Since it was pouring that night, he could not go back to his house, and was forced to spend the night at his in-laws place itself.
And guess what, he could not fall asleep since he kept thinking of this wonderful ans tasty dish. And at midnight he ventured into the kitchen at his in-laws place to have some more of this dish.
Am sure after reading this story you will surely try to cook it.

"Patholi" or Coconut n Jaggery filled rice dumplings steamed in Turmeric leaves

"Patholi" is a sweet dish prepared by the Konkani community on the festival of "NaagPanchami" or "Festival of the Snake God".

Its nothing but "Rice dumplings stuffed with Coconut and Jaggery and steamed in Turmeric leaves".

This is a very special delicacy and the speciality of this dessert is the lovely aroma that the turmeric leaves impart to the dumplings on steaming.

Another savoury side dish also prepared on this day is "Pathrode" or "Stuffed and Steamed Colocasia leaves" which I will be posting shortly.