76. Alu chi Patal Bhaji (Colocasia leaves curry)

Final Outcome: Very tasty!

        I have done the most idiotic thing a blogger can do. Let me back up a little.... Today morning I cooked a new breakfast dish. I had to take a pic so I reached for my hubby's phone (it has good camera, my phone's camera does not work). But his memory card was full. None of the pics from his phone have been copied so I picked up our DSLR camera. For the second time I had to read the message that the memory card was full. In a rush to take a picture, gobble up my dish and wake other occupants of our house, I deleted 5-6 of the previous photos.... and alas Alu Bhaji was one of the photo that made space in my memory card:-(. Sadly Alu is not easily available. I don't know when I will be cooking it next.
This post is dedicated in sweet memory of lost pictures....

Recipe:
Alu: 2 bunches of leaves and stems. washed, stems peeled and chopped and leaves chopped.
Chana Dal: 1 tbsp soaked for 30 mins
Rice: 1/2 tbsp washed and soaked
Tamarind juice: 1 tbsp
Jaggery: 1 tbsp
Besan: 1 tbsp mixed with half cup of water.
Green chili: 1 cut into half
Salt to taste

For seasoning:
Oil
Mustard seeds: 1 pinch
Asafoetida: 1 pinch
Red chili: 1

Method:
1. Pressure cook Alu, Chana dal and rice with about a cup of water.
2. After the pressure releases, pour the cooked mixture into a pan. Add Tamarind juice, Jaggery and green chili. Bring it ti a boil. Now add Besan mixture and salt. mix well and cook for about 5 mins.
3. For seasoning: heat oil in a pan. Add mustard seeds. Once they splutter add Asafoetida and red chili. Pour hot seasoning over the bhaji. 
4. Take bhaji off heat. and serve hot.
Hey Ifound this photo after 2 weeks!!! Hence updating my post with this pic now.

75. Broken Wheat Upma (daliya upma)

Final Outcome: Good

        Whew!!! What a month I had! Guests, social gatherings, unplanned events.... I have not cooked a single new dish for an entire month. I had begun working on a cross stitch project. As usual I took a bite larger than I could chew. I planned on making a BIG 'Tweety' bird for my kid. So far I have only finished its foot! I need a few extra hours in a day. Lets hope I can complete atleast this resolution on time.
        This recipe is borrowed from my mom. She makes it frequently. I have made it several times in the last month. The one in the picture was the 1st one ( We had just returned from a visit home and our refrigerator was empty except frozen sweet corn. Hence the picture contains only corn).

Recipe: ( for 2 persons)
Broken Wheat/Daliya: 1 cup
1 cup of vegetables chopped: Beans, carrot, Green peas and sweet corn
Ginger: 1 inch
Onion : 1/2 medium onion chopped
Green chili: 1 chopped
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Asafoetida: a pinch
Salt to taste
Lemon juice: 2 spoons
Fresh Coriander: 1 tbsp

Method:
1. Add chopped vegetables and Ginger to broken wheat. Add 2.5 cups of water and pressure cook 2 whistles or until done.
2. In a pan heat oil. Add mustard seeds. once they begin to splutter add asafoetida, green chili and onion. Cook till onion is soft.
3. Add cooked broken wheat and salt. Mix well.
3. Add a little water if it appears dry. Add lemon juice and chopped fresh coriander. Mix well and serve hot.

74. Konkni Sambar (Kolmbo)

Final Outcome: Two thumbs up!!!

        I have already made it twice. I am cooking more authentic recipes now and this was lovely. Try it and you will love it.

Recipe:
Ingredients:
Toor dal: 1/2 cup
Turmeric: 1/2 tsp
Tamrind juice: 2-3 spoons
Salt
Vegetables (cooked): Beans, carrots, Drumstick, potato

For seasoning:
Mustard: 1/2 tsp
Oil: 2-3 tsp
Curry leaves: 4-5

Masala:
Cinnamon: 1/2 inch
Cloves: 2
Cumin seeds: 1 tsp
Methi: ~ 1/4th tsp
Asafoetida: a pinch
Chana dal: 1 large spoon
Red chilies: 1 or 2
Coriander seeds: 1 large spoon
Mustard: 1 tsp
Curry Leaves: 7-8
Grated coconut: ~1/2 cup

Method:
1. Wash and soak toor dal for 20- 30 mins. Add a pinch of turmeric and pressure cook till done.
2. Heat  a little oil in a pan. Add ingredients listed under masala one by one in the same order. (fry chana dal a little before adding the next ingredient). Cool and grind to a fine paste.
3. Add cooked veggies and masala from step 2 to the dal. Add tamrind juice and salt. Bring the sambar to a boil.
4. Prepare seasoning of mustard seeds and curry leaves. Pour it over hot sambar.