ADRAKI ALOO / POTATO STIR FRY WITH GINGER / NO ONION NO GARLIC RECIPE

This is a very delicious and spicy side dish made with baby potatoes and lot of ginger along with spice powders. You can serve it with rotis, puris, parathas or as a side dish with dal chawal and pulaos. If you don't have baby potatoes you may also use normal potato chunks. 

Since this dish does not have any onion and garlic you can make it during Navtratras also and enjoy with buckwheat rotis or samak khichdi.

Ingredients:

Baby potatoes ..... 25 - 30 or as needed.

Grated ginger ..... 2 tbsps

Cumin seeds....... 1 tsp

Mustard seeds ..... 1 tsp

Turmeric powder .. 1/4 tsp

Kashmiri chilli powder ... 1/2 or 1 tsp (as much as you like)

Coriander powder ......  1 tsp

Cumin powder ........... 1 tsp

Garam masala .......... 1/2 tsp

Green chillies .......... 2 (slit)

Coriander leaves ...... handful

Oil ...................... for frying and cooking as needed

Method:

1. Wash the potatoes well and parboil them.

2. Let them cool. Peel them and set aside.

3. Heat oil and deep fry the potatoes until the outer layer if firm and light brown.

4. Remove and set aside.

5. In a pan heat 2-3 tbsps of oil.

6. Add the mustardand cumin seeds and let them crackle.

7. Now add the gingerand saute a bit. 

8. Cover the pan and cook on low flame for half a minute so that the flavours from the giger are infused into the oil.

9. Now add the salt and all the spice powders except garam masala which will be added towards the end.

10. Saute a bit on low flame and add little water.

11. Tip in the fried potatoes and green chillies. Saute a bit and add 1/2 cup water.

12. Simmer for few minutes or until done. Halfway through open the lidand addthe garam masala powder.

13. If you want a gravy version then add 1 cup of water.

14. Garnish with coriander leaves.

Check out the video

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This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D -Dahi Chawal (Farali) ( Barnyard Millet Curd Rice)

E - Elaichi Cup Cakes ( Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( lemon Currant Cookies )

G - Gud Wale Pohe ( Sweet flattened Rice Flakes with Jaggery)

H - Hare Dhaniye Ki Sabzi ( Fresh Coriander Stir fry)

I - Imli Gosht ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

U - Urad Dal Palak (Black lentils cooked with spinach)

You may also like:

Kashmiri Dum Aloo

Chatpate Aloo

Aloo 65

AMROOD KI SABZI / GUAVA CURRY / NO ONION NO GARLIC RECIPES

This is a simple and delicious curry made with guava fruit. It has no onion and garlic added to it and can be served during the Navratras when many people abstain from eating these.

Ingredients:

(For grinding)
Tomatoes ..... 2
Cashew nuts .. 8 -10

Other ingredients:
Guavas ........... 2 (select firm ones)
Raisins ........... 1 tbsp
Cashew nuts ... few (slit into halves)
Jaggery ........... 1 tsp (optional)
Kashmiri chilli powder ... 1/2 tsp
Turmeric powder ......... 1/4 tsp
Cumin seeds .............. 1/2 tsp
Cumin powder ............ 1/4 tsp
Coriander powder ........ 1/4 tsp
Garam masala powder .... 1/4 tsp
Yogurt ......................... 3-4 tbsps
Coriander leaves ........ handful
Oil .......................... 5-6 tbsps

Method:
1.Grind the tomatoes and cashew nuts.
2. Heat the oil and fry the cashew nuts lightly. Remove in a bowl.
3. In the same pan crackle the cumin seeds and add the ground paste.
4. Saute it for a minute and simmer until the oil separates.
5. Meanwhile slice the guavas. If the seeds are tender you need not discard them. But if you take large guavas you have to cutout the portion that has seeds.
6. Now back to the simmering gravy to add the spices.
7. Add the salt and spice powders. Stir everything well.
8. Next add the whisked yogurt and stir with a spatula immediately.
9. Tip in the guava slices. Saute them a bit.
10. Add the garam masala powder and the jaggery. If the guavas are sweet then skip the jaggery.
11. Stir in the raisins and fried cashew nut halves.
12. Add the coriander leaves and simmer for a minute. This curry does not take long to cook. Do not overcook.
13. Serve it with rotis or parathas.

Note: This curry has no onion no garlic. During Navratras you can serve it with Buck wheat flour rotis / puris or water chestnut flour rotis / puris.

Check out the recipe video

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You may also like:

 Besan Ki Machli / Besan Ki Sabzi / Gram Flour Chunks Curry

Shahi Vegetarian Nargisi Kofta Curry

Oats aur Apple Ke Gatte Ki Sabzi / Oats and Apple Dumpling Curry

KUTTU KA PARATHA / BUCKWHEAT FLOUR FLATBREAD / FARALI RECIPE / NAVRATRI SPECIAL

Kuttu or Buckwheat flour parathas are usually made on fasting days especially during Navratri when most of the grains and vegetables are not allowed. These are actually vegan, gluten-free and very healthy.

Ingredients:
Buck wheat flour / kuttu ka ata ..... 1 cup or as needed
Desi ghee or oil ..................... as needed
Potato ................. 1 (boiled and peeled)
Coriander leaves .... handful
Green chillies ........ 2 (finely chopped)
Cumin seeds .......... 1/2 tsp
Rock salt / senda namak .... to taste

Method:
1. In a large plate or bowl mash the potato.
2. Add the buck wheat flour.
3. Add all the ingredients and 1/2 a tbsp of ghee.
4. Mix them together.
5. Knead them together adding little water as the boiled potato already has the moisture.
6. Rub a little ghee in your hands and knead it to a smooth texture.
7.Cover it with a cloth and set aside for 15 minutes.
8. Divide the dough into 4-5 portions.
9. Grease the parchment paper and roll out the parathas.
10. Transfer it to the hot griddle.
11. Make the parathas flipping the sides and spooning a little bit of ghee on them.
12. You can serve them with curd or any farali sabzi.

Check out the recipe video

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More farali flatbread recipes:

Sabudana Thalipeeth for fasting

Shingare ki Puri / Water Chestnut Flour Puris for fasting

SABUDANA THALIPEETH FOR FASTING / FARALI SABUDANA ROTIS

Farali sabudana rotis or sabudana thalipeeth for fasting is a simple recipe with the addition of mashed potato, roasted and crushed peanuts and shingade ka ata added to the soaked sabudana. you can also add some crushed anardana if you like.
During the normal days you can make it nice and spicy with finely chopped green chillies, cumin seeds and coriander leaves.

Ingredients:
Soaked sabudana ... 1 and 1/2 cups
Boiled potatoes ..... 3/4 cup
Shingade ka ata .... 1/4 cup or as needed.
Roasted and crushed peanuts .. 2 tbsps
Rock salt .......................... to taste
Desi ghee ....... for brushing on top

Method:

Soak the sabudana with enough water to  cover them for few hours.

Mix all the ingredients mentioned in the list except the ghee together.

Knead them without adding any water. Mashed potato is sufficient for binding them together.

Divide them into equal portions and roll out a roti.

Roast them on a tawa brushing a little ghee to make them crisp.

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You may also like:

Farali Kuttu Ka Paratha

Sabudana Vada

Sabudana Khichdi

SWEET POTATO CUTLETS / NAVRATRI SPECIAL / FARALI CUTLETS

Sweet potatoes are an easy-to-prepare root vegetable, filled with vitamins, minerals, fiber, ... They'll fill you up and meet your nutrition needs. These can be had on fasting days too.
Here is a Farali cutlets recipe  I have added a little bit of grated carrots for colour and boiled potatoes for binding as many people not eat any bread during the fasting period.

Ingredients:
Sweet potatoes ..... 2 cups (grated)
Carrots ................... 2 tbsps (grated)
Potatoes .................. 2 (boiled and mashed)
Green chillies ........ 2 (finely chopped)
Roasted and crushed peanuts .. 1/4 cup
Coriander leaves .... handful (finely chopped)
Salt ..................... to taste
Oil ................... 4 tbsps

Method:

Heat one tbsp of oil in a pan and saute the grated carrots.

Add the gated sweet potatoes and stir fry for 4-5 minutes. Add the green chillies and coriander leaves. Mix well. Let it cool.

Now add the boiled and mashed potatoes,  salt and roasted and crushed peanuts.

Mix everything together.

Make cutlets of any shape.

Heat 2-3 tbsps of oil in a non stick pan and shallow fry the cutlets.

Remove them in a serving platter and serve immediately.

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Raw Banana Cutlets

Corn and Potato Cutlets

Potato and Pasta Cutlets

RATALYACHA KEES / GRATED SWEET POTATO STIR-FRY / NAVRATRI RECIPES / UPVAAS RECIPES

This is one of the simplest recipe from Maharashtra Cuisine made specially on the fasting days. Grated sweet potato is stir-fried with lot of green chillies, roasted peanut powder, grated coconut and coriander leaves  with a simple tempering of cumin seeds. For seasoning we just use salt and little sugar is optional. I did not add it as the sweet potato has natural sugars.
This recipe is for Shhhh Cooking Secretly group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Anu Kollon. Her blog is - Ente Thattukada .. do visit to check out yummy recipes.

Ingredients:
Grated sweet potato ... 2 cups
Roasted and powdered peanuts ... 1/4 cup
Fresh grated coconut ................  4 tbsps
Coriander leaves ..................... 3 tbsps
Green chillies ....................... 3-4 (add as per your liking)
Salt ............................. to taste
Lemon juice ............. 1 tbsp
Ghee / clarified butter .. 1 tbsp

For tempering:
Cumin seeds .... 1 tsp
Peanuts .......... 1 tbsp

Method:

Peel the sweet potato and grate it using the thick side of the grater. Put them in ice cold water so that they remain crunchy.

Dry roast the peanuts.

Grind them coarsely.

In a pan melt the ghee.

Add the cumin seeds and a tbsp of whole peanuts.

Next add the finely chopped green chillies.

Drain the water from the sweet potato.

Add it to the pan and saute a bit. Stir in the peanut powder and salt.
Stir to mix and cover it for half a minute on low flame.

Finally add the lemon juice, grated coconut and coriander leaves.

Stir to mix everything together.

Watch the video

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You may also like:

Sabudana vada

Sabudana Thalipeeth

Sabudana Khichdi