Aloo Tamatar Jhol - No Onion No Garlic#AlphabetChallenge

Aloo jhol is a dish from the North Indian cuisine of Uttar Pradesh, this is a no onion no garlic gravy dish which can be had with puris, luchis or chapatis and also goes well with steamed rice.

Jhol means a thin gravy, wherein  the potatoes are first boiled  and then add them to the gravy.  This gravy does thicken when it cools a little. This is another vrat recipe.

Ingredients 

2 Tablespoons Oil
½ Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
1 Inch Piece Ginger -  finely chopped
1 Green Chilly -  finely chopped
2 Tablespoons Tomato paste
5 Medium Potatoes - boiled
A Pinch of Asafoetida
1 Teaspoon Heaped Coriander powder

1 Teaspoon Heaped Red chilly powder

½ Teaspoon Turmeric powder

½ Teaspoon Sugar 

Salt to taste

Water as required
1 Tablespoon  Coriander leaves - finely chopped

Method 

Chop the potatoes into thin triangle slices.

Grind the green chilly and ginger to  make a fine paste. keep aside.

Heat  oil in a kadai, add  cumin seeds and  mustard seeds,  when they crackle them add the ground paste and tomato paste, fry till oil surface, then add the turmeric, chilly and coriander powders, with a little water and sauté  till oil surfaces. 

Add the  potatoes and continue to fry for a minute, add salt, sugar, two cups of water  or more and bring it to a rolling boil.  When it comes to boil, cover and let it simmer on low flame for 10 to 15 minutes till oil surfaces.  Keep stirring off and on and mash the potatoes lightly.   Adjust the gravy consistency is accordingly by adding more water.

When done then garnish it with coriander leaves and serve with puri, luchi or chapatis or steamed rice.

My Notes 

Can use 2 medium tomatoes blended instead tomato paste. Blend the tomatoes with the ginger and green chilly.

Labels: Aloo, Tomato, No Onion No Garlic, Vrat, Uttar Pradesh, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "J"

Sneha’s Recipe: Aloo Tamatar Jhol - No Onion No Garlic 

Jolene’s Recipe Journal: Coconut Cherry Jasmine Rice 

A Day in the Life on the Farm:: Cowboy Candy 

Blogghetti: Homemade Dragon Fruit Jam

Mildly Indian: Jackfruit Seed Stirfry 

Food Lust People Love: Jãgersuppe - Hunter's Soup 

Karen’s Kitchen Stories: Jicama Slaw with Carrots, Cucumbers, and Bell Peppers 

A Messy Kitchen: Juniper Butter Cookies  

Mayuri’s Jikoni: Vegetable Jalfrezi  

Dahiwale Aloo Ki Sabzi/Potatoes In Yogurt Sauce#AlphabetChallenge

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
½ Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
½ Teaspoon Onion seeds
½ Teaspoon Fennel seeds
¼ Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1½ Teaspoons Coriander Cumin powder
¼ Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish
2 - 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, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "Y"

• Sneha’s Recipe: Dahiwale Aloo Ki Sabzi/Potatoes In Yogurt Sauce 
• A Messy Kitchen: Frozen Yogurt Pie 
• A Day in the Life on the Farm: Teriyaki Ahi, Avocado, and Cucumber Salad
• Mayuri’s Jikoni: Vegetable Raita | Indian Yogurt Salad 
• Food Lust People Love: Yamitsuki Addictive Cabbage
• Karen’s Kitchen Stories: Yangzhou Fried Rice
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Yellow Mustard Seed Giardiniera Deviled Eggs
• Culinary Cam: Yemarina Yewotet Dabo (Ethiopian Honey Bread)  
• Jolene’s Recipe Journal: Yogurt Cornbread 

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato Chutney/Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil 
Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger, red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney. 
For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uthappam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar/Murungakkai Sambar... a perfect combo!!

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "T" 

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Corn Cutlets#SundayFunday

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  

Have already posted Sweet Corn Cheese Balls, today its time for Corn Cutlets. 

Ingredients 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn kernels
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Method
Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 

Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.

Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 

Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potato, Vegetarian, No Onion No Garlic, Vrat, Sunday Funday

For Sunday Funday we are sharing "Corn Recipes" 

• Culinary Cam: Blue Corn Bollos de Mazorca 
• Sneha's Recipe: Corn Cutlets 
• Our Good Life: Corn Riblets 
• Karen's Kitchen Stories: Cornmeal Sables 
• Food Lust People Love: Creamy Corn and Ham Chowder 
• Mayuri's Jikoni: Kenyan Style Corn Curry
• Amy’s Cooking Adventures: Mexican Street Corn Trail Mix 
• A Day in the Life on the Farm: Pasta with Sweet Corn Pesto.  

Aloo Phulkopir Dalna#AlphabetChallenge

Bengali Aloo Phulkopir Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes, its light, mildly spiced and full of flavor. It takes hardly 10 minutes to cook.

Ingredients
1 Medium size Cauliflower - cut into small florets
2 Large Potatoes- peeled, cubed
1 Large Tomato - skinned, chopped
1 Teaspoon Cumin seeds
1/2 Teaspoon Asafoetida
1 Bay leaf
2 Tablespoon Ginger - grated
½ Teaspoon Turmeric powder
1 Teaspoon Chilli powder
1 Teaspoon Cumin powder
1 Tablespoon Coriander powder
½ Teaspoon Garam Masala powder
2 Tablespoon Coriander leaves - chopped
2 Tablespoons Oil
2 Tablespoons Ghee
Salt to taste
Method

Immerse the cauliflower in warm water for 10 minutes, then rinse and keep aside.
Heat oil and ghee in a pan , add the cumin seeds, bay leaf and stir fry for a second add the turmeric, asafoetida, red chilly powder, ginger and little water fry for two minutes till moisture evaporates. Then add the potatoes and fry on high flame till the potatoes are slightly brown. Once the potatoes are lightly fried, add the cauliflower florets, mix well. Add salt, tomatoes stir for a minute or two. Cover and cook on medium flame for about five minutes. 

Add cumin , coriander powder, mix well. Add little water, cover and cook for two-three minutes. Add more water, enough to make a thick gravy. Cover and cook, for five minutes. Check and see if the the cauliflower and potatoes are cooked well. Add the garam masala powder. Turn off the heat.

Garnish with coriander leaves. Serve steaming hot with steamed rice and fried papad.

Labels: Alphabet Challenge, Vegetarian, No Onion No Garlic, Bengali, Indian, Main course, Sabzi

Let's take a look at the recipes being shared today with Alphabet "A" 
Jolene’s Recipe Journal: Aglio e Olio Pasta
Sneha’s Recipe: Aloo Phulkopir Dalna
Karen’s Kitchen Stories: Apple Latkes
A Day in the Life on the Farm: Apples and Greens with Apple Vinaigrette
Blogghetti: Apple Pie Tacos
Magical Ingredients : Artichoke Baby Greens Dip
Mayuri’s Jikoni: Avocado, Bean & Mango Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Parmesan Acini di Pepe with Potatoes
A Messy Kitchen: Dianna’s Almond Cake
Food Lust People Love: Roasted Asparagus Soup
Culinary Cam: The Polarizing Anchovy + Egg Salad 

Keto Pumpkin Coconut Soup For One#EatTheWorld

Kiribati pumpkin coconut soup, is a super easy to make delicious recipe, that can be served either hot or cold. The ingredients are found easily on the islands of Kiribati. The flavors are both sweet and savory. This simple recipe is wonderful served as a starter or could be a light meal on its own. Either way you are sure to enjoy the flavors of Kiribati.

Serves One 
Ingredients
125 Grams Chopped Pumpkin
1/8 Teaspoon Fresh Grated Ginger
1 Tablespoon Coconut Milk Powder
A Pinch Cumin powder
Salt & Black pepper to taste
coconut oil
1 Cup Vegetable Stock
Method

Peel, de-seed and cut the pumpkin into bite size pieces
Heat the coconut oil in a large pot, add the ginger and the pumpkin. Cook until slightly soft but before it turns brown
Add in the stock, bring to a boil and reduce to simmer and
cook until the pumpkin is nice and tender.

Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy.
Add in the coconut milk powder and mix it well, then add salt and pepper to taste. Warm on stove top if serving hot.

This soup is creamy & delicious served either hot or cold
Garnish with some fresh ground pepper and Enjoy!!

Labels: Serves One, Red Pumpkin, Soup, Kiribati, International Cuisine, Eat the World, Vegan, Gluten free, Low Carb, No Onion No Garlic

Check out all the wonderful Kiribati dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Roasted Lobster Tails with Curry Dipping Sauce 

Culinary Cam: Ika Mata 

Amy’s Cooking Adventures: Kiribati Squash Coconut Soup 

Sneha’s Recipe: Keto Pumpkin Coconut Soup For One 

Pandemonium Noshery: Te Bua Toro Ni Baukin - Kiribati Cabbage Casserole 

Vegan Moonga Gathi#SundayFunday

This is a traditional Goan, Maharashtra Konkan coastal side, which is soupy and delicious curry, called Moonga Gathi. This is a soupy gravy prepared by cooking sprouted moong in ground coconut . It's normally prepared during festive seasons like Ganesh Chaturthi or some holy ocassions or for a Pooja etc., Since it is complete vegan and also no onion no garlic, gluten free recipe, a perfect vrat recipe. 

Do not skip adding jaggery in this recipe, because renders a beautiful taste to the gravy, it's soupy, but you can mash some to moong beans to make a thick gravy or increase the coconut quantity to enhance the thickness.

Ingredients
1 Big Bowl Sprouted Moong Beans - Whole Mung Beans
2-3 slit green chillies
1 Teaspoon Level Garam masala
1 Teaspoon Level Turmeric powder
1 Teaspoon Jaggery
2 Tablespoon of Cooking oil
1 small marble size ball of tamarind
1 Teaspoon Level Sea Salt or to taste
To Dry Roast
1 Tablespoon Coriander seeds
¼ Teaspoon Whole Black peppercorns
3 Tablespoon Grated Dry Coconut - See My Notes
For The Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
A Pinch of Asafoetida
2 Dry Red Chillies
A Sprig Curry Leaves
Method

Dry roast pepper corns and coriander seeds in a pan on medium heat) until you get a aroma. Remove this into a plate and in the same pan add the dry coconut and lightly toast it, do not brown it. Cool and then grind all the roasted coconut, coriander seeds and peppercorns , along with tamarind, turmeric powder and garam masala in the grinder. Make a smooth paste adding just a tablespoon or two of water.

In a pressure pan heat the oil add the ground paste and wash the blender with water add that too and fry till oil separates. Now add the moong and sauté it lightly by tossing it up and down trying not the break the sprout or 2 minutes on high flame. Now add the slit green chillies, salt and 1½ cup water. Bring it to a rolling boil on high flame, once it comes to a boil, lower the flame and let it simmer for 2 minutes. Cover with lid and on high flame take one whistle. 

Switch off the flame and let the cooker cool down a little. When the steam settles down then open and add the jaggery and mix it well, taste for salt. Again cover the cooker with the lid and take one more whistle on high flame. Switch off the flame and the cooker steam settle completely. Open the cooker, I like the sprouted moong to be whole and not mushy , if you prefer a thick and mushy moong gravy , then take 2 whistles on high flame, or else mash a tablespoon of moong, it will thicken the gravy.

Now let's prepare the tadka
Heat oil in a tadka pan add mustard seeds, when it crackles then add the red chillies and asafoetida and curry leaves. Switch off the flame and pour this over the gravy. Moonga Gathi is ready to serve.

We enjoyed eating it with a spoon and chapatti. This goes well with poee or any crusty bread or bakri or boiled rice, mildly spiced and yummy.
My Notes
If you do not have dry coconut then used desiccated coconut ( toast this lightly) OR ½ Cup freshly grated coconut, do not roast this.

Labels: No Onion No Garlic, Sprouts, Moong Beans, Coconut, Vrat, Goa, Pressure Cooker, Vegan

Sunday Funday

Vegan Main Dishes

• Crispy Tofu Noodles by Palatable Pastime
• Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala) by Cook with Renu
• Mushroom Ragù by Culinary Cam
• Quinoa Stuffed Zucchini by Sid's Sea Palm Cooking
• Vegan 3 Bean Soup by Amy's Cooking Adventures
• Vegan Moonga Gathi by Sneha’s Recipe
• Vegan Tofu Steak by Mayuri’s Jikoni
• Vegetable Biryani by A Day in the Life on the Farm

Drumstick Curry In Coconut Sauce - No Onion No Garlic#Sunday Funday

Sudha Menon is known for her books which explore the ambitions, achievements and accomplishments of people from various walks of life through stories narrated by them.

In one of her interviews she talks about her memories of her mother and aunts preparing sumptuous meals using fresh, seasonal produce from their farm, plucking drumsticks from the tree to make sambar and plantains to make a quick ‘thoran’ when unexpected guests dropped in.

Taking inspiration from this, made a  very delicious and yummy drumstick curry in coconut sauce.

Ingredients
250 Gram(4) Drumsticks - cut into 2" pieces
½ Cup Packed Freshly Grated Coconut
4 Green Chillies - chopped or as per your spice level
½ Teaspoon Mustard Seeds
2 Teaspoons Rice or Rice Flour
Salt to taste
For Gravy
3 Tablespoons Coconut Oil
½ Teaspoon Cumin Seeds
A Sprig Curry Leaves
A Pinch Of Asafoetida
A Marble Size Tamarind
1 Teaspoon Palm Sugar

Method 
Soak the tamarind in warm water. 

In a small blender jar add the coconut, green chillies, mustard seeds and rice flour, grind to a very fine paste using little water. Keep aside. 

In a large pot/kadai, heat coconut oil, add the cumin seeds, when they splutter add the curry leaves and asafoetida. Add the drumstick pieces and fry on high flame for 2 minutes, then add the ground paste and mix well. Wash the blender jar with water and add that to the pot, give it a good stir, add salt to taste, cover and cook till the drumstick are cooked. Add hot water to make a thick gravy if necessary.  

Add the tamarind juice and give it good stir, let this come to a rolling boil, add the jaggery and stir. When the jaggery melts, switch off the flame. Drizzle a little coconut oil on top. 

Serve with rice or rotis. Enjoy this delicious curry!! 
Labels: No Onion No Garlic, Drumstick, Vegan, Gluten free, Main course, Vegetarian Curry, Indian

• Basil-Dressed Chicken Salad with Tomatoes from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Drumstick Curry in Coconut Sauce - No Onion No Garlic from Sneha’s Recipe
• Irio, Kenyan Style from Mayuri’s Jikoni
• Philly Cheesesteak from Amy’s Cooking Adventures 
• Rosalynn Carter’s Baked Cheese Grits from Food Lust People Love

Doi Gobhi/Yogurt Cauliflower#SoupSwappers

This is a Bengali cuisine dish which is a mildly spiced. In Bengal cauliflower is also called fulkopi. This is a very different way of preparing the regular cauliflower for a main course meal and the fried cauliflower with curd/yogurt combination tastes great. In this dish there is no onion or garlic and still taste delicious. Do try this you will definitely love this dish.

Ingredients

To Boil The Cauliflower
1 Medium Head Cauliflower
¼ Teaspoon Salt
¼ Teaspoon turmeric powder
Other Ingredients
3 Tablespoons Oil
3 Green cardamom
1 Bay leaf
3 Cloves
1 Small Stick Cinnamon
2 -3 Green Chillies
½ Teaspoon Garam Masala powder
1 Tablespoon Desi Ghee
To Make A Paste
1 Cup Yogurt/Curd - whisk it well
1 Cup Water
1 Teaspoon Red Chilly powder
½ Teaspoon Cumin powder
¼ Teaspoon Cumin seeds
1 Teaspoon Coriander powder
1 Teaspoon Sugar
Salt to taste

Method

In a pan of water add the turmeric powder and salt bring this to a boil, when the water boils add the cauliflower florets and boil it for 3- 4 minutes. Strain the cauliflower in a colander and keep aside.

Heat oil and add all the whole spices, when they start to sizzle add the boiled cauliflower and fry for 2- 3 minutes in medium high flame till the cauliflower get slightly charred. Take out the cauliflower on to a plate and keep it aside. 

Whisk the ingredients of the paste well in a bowl.

In the same pan add the paste to the pan on low flame. Stir it with a whisk continuously for 3 - 4 minutes or until this mixture comes to a rolling boil. 

Now add the fried cauliflower and mix it well.
Add the slit green chillies. Cover with a lid and let it boil for 5 minutes on low flame. 

Then add in garam masala powder and the desi ghee, give it good mix, let it simmer for a minute or two. Switch off the flame. 

Garnish with coriander leaves.

Enjoy hot with steam rice or crusty bread or roti. 

Labels: Cauliflower, Keto, Low Carb, Healthy, Stew, Main course, Soup Swappers, Indian, No Onion No Garlic, Vrat

For Soup Swapper this month our theme is "Vegetables".  

• Palatable Pastime: Broccoli Cauliflower and Cheese Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chili & Herb Sweet Potato & Onion Soup 
• Sneha’s Recipe: Doi Gobhi/Yogurt Cauliflower 
• Magical Ingredients: Immune Boosting Detox Soup
• Karen’s Kitchen Stories: Mexican Vegetable Soup with Chipotles 
• A Day in the Life on the Farm: Polish Vegetable Soup