Dahiwale Aloo ki Sabzi

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.

Ingredients
For the  Aloo 
10 - 12    Peeled Baby Potatoes
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Onion seeds 
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1 1/2 Teaspoons Coriander Cumin powder
1/4 Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish
2 to 3 Tablespoons Coriander leaves - chopped

Method 

Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.

Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic

Skillet Rosemary & White Wine Chicken Leg#Baking Bloggers

In baking bloggers, which is a group started by Sue , where in the topic for November month is baking in cast iron. I had purchase this lodge cast iron skillet many months back and had not yet used it. This theme gave me an opportunity to use it, thanks Sue for this wonderful theme.

Soft and juicy Cast Iron Skillet Chicken legs with fresh rosemary and white wine is so delicious, it's a hassle free, ready in less than 30 minutes! Just marinate the chicken and the veggies of your choice, pop the entire skillet in your oven and you will have tender, juicy chicken legs ! I have a small 23 cm skillet so one chicken leg with thigh can fit into it, added some halved red baby potatoes, a complete and power packed meal is ready. 

Ingredients
1 Chicken Leg with thigh
2 Sprigs of Fresh Rosemary
¼ Teaspoon Sumac
¼ Teaspoon Freshly Crushed Black pepper
¼ Cup White Wine
A Juice of one small Lemon
Salt to taste
4 Red Baby Potatoes
1 Teaspoon Olive Oil

Method 
Wash and pat dry the chicken with a kitchen paper towel. 

In bowl mix in the lemon juice, olive oil, rosemary, sumac, crushed pepper and salt to taste. Rub this marinade into the chicken well. Toss in the halved red baby potatoes into the remaining marinade and place them into the skillet along with the chicken leg.  

Pre-heat the oven with both elements on at 200 degrees. Before you pop the skillet into the oven pour in the white wine and bake for 30 minutes. After 15 minutes remove the skillet holding the handle with silicone gloves, turn the side of the chicken and potatoes, pop this back into the oven for another 15 minutes and its done.  

Yum yum juicy and tender Skillet Chicken legs are ready to enjoy!!

Labels : Skillet, Chicken, Baked, Baking Bloggers, Baby Potatoes, White Wine, Sumac, Rosemary, Healthy Dinners, Complete Meal  
Check the other recipe of : -
Baking Bloggers: Cast Iron Baking Baked Cheese and Sausage Ziti by Food Lust People Love
Blackberry Coffeecake Bites by Sid's Sea Palm Cooking
Cast Iron Jalapeno & Honey Corn Bread by Hardly A Goddess
Dutch Oven Bread by Simply Inspired Meals
Dutch Oven Swiss Chocolate Cake by Daily Dish Recipes
Pull-Apart Garlic Rolls by Karen's Kitchen Stories
Skillet Apple Pie by Palatable Pastime
Skillet Cornbread with Bacon, Onion and Cheddar Cheese by Our Good Life
Skillet Rolls by A Day in the Life on the Farm
Skillet Rosemary & White Wine Chicken Legs by Sneha's Recipe

Chatpata Achari Aloo

These I had eaten in a restaurant and tried them at home. They are so yummy and tasty. You can have them with roti or as a side dish.   The list of ingredients do look too much, but let that not deter you from trying this yummy Chatpata Achari Aloo...

Ingredients

9 Baby potatoes
A pinch Asafeotida
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Onion seeds
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Carrom seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Chilli powder - or as per your taste
1 Teaspoon Pickle masala powder
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Chat masala
1 Teaspoon Ginger garlic paste
1 Teaspoon Sugar
Salt - as per your taste
2 Teaspoons Lime juice
1/2 Cup Water
2 Tablespoons Oil
1 Tablespoons Coriander leaves - freshly chopped (optional)

Method

Boil the baby potatoes  and peel them.   If the potatoes are too  big then cut into halves.

Heat a  pan, add the oil then mustard seeds, cumin seeds, onion seeds, fennel seeds, carton seeds  and  when they crackle add the  asafoetida . Immediately add the  turmeric, red chilli powder, pickle masala, ginger garlic paste and little water fry well till the masalas are cooked. Now, add the boiled baby potatoes into it and mix well.  Add the salt, sugar,  black pepper, lime juice and chat masala.  Again add a little water, mix all of this well.  Let it cook on  medium flame until the water evaporate and let the masalas coat the  baby potatoes. Garnish with  coriander leaves.  

Serve with rotis or as a side dish.  We had this with chapatties  as our dinner and enjoyed it.  

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Vegetables, Main course, Baby Potatoes, Blogging Marathon, Healthy Dinners