aapam (step wise pictures)

Aappam

Appam is the dish which few people think that its hard to prepare. But its quite easy. Just like Dosai one can do. You have to prepare the batter. Soak the ingredients for batter on the previous day itself.

Soak it for atleast 5 hours. Then grind it. Let it ferment for the whole night. In the morning , can prepare appam with the batter. you don't even need a typical appam pan. If your stove is a electirc one, you can't use appam pan. In that case you can use a small non-stick pan. The corners won't be very crispy.. But something is better than nothing. So give it a try.

 Ingredients: 

Idli rice                                        - 1 cup
Paccharisi ( Raw rice)                 - 1 cup
Urad dhal                                     - 1/4 cup
Javvarisi ( Sago)                          - 1/4 cup
vendhayam ( fenugreek seeds)    - 2 tsp
Salt                                               - as required
Gingelly Oil                                 - for appam
Grated Coconut                            - a handful

Procedure: 

1. Add grated coconut to the fermented batter. The batter should be in free flowing consistency
2. Heat the pan. 
3. Add oil to grease the pan. 
4. Pour batter with a ladle in the centre .(picture 1)
5. Then rotate the pan so that batter reaches all the parts of the pan. Apply some oil. Close it with a lid. (picture 2 & 3)
6. Once its done remove from the flame and serve with coconut milk.

Quick Tips:

 Though many procedures are followed for preparing appam, this is the one which i learnt from my MIL. I don't prefer adding appam soda since its unhealthy. If you want you can add a pinch.

Vazhai Poo Parupu Usili

We very well know the health benefits of  Vazhai Poo (Banana Flower).  Today's recipe is Vazhai poo parupu usili, which goes well with Puli kuzhambu / Kara Kuzambu. Though the dish preparation requires some time, its worth doing it. Toor Dal and Channa Dal are soaked together and they are ground together to a batter. Later which is steamed and added to cooked Vazhai poo.  A tasty dish which is very healthy too. You can check my other posts on vazhai poo here. Vazhai Poo Kuzhambu , Vazhai Poo Kola Urundai.

Interesting Vazhai Poo parupu usili recipe follows..

Recipe For : 2

Preparation Time : 20 minutes + soaking time & grinding time

Ingredients:

Vazhai Poo                - 2 handsful (Banana Flower)
Toor dal                     - a handful (Thuvaram Parupu)
Channa Dal                - a handful (Kadalai Parupu)
Red Chili                   - 2
Salt                            - As required
Turmeric Powder      - a pinch
Mustard Seeds          - 1/4 tsp
Asafoetida                - a pinch
Curry Leaves           - few
Oil                            - 1 tbsp

Procedure:

• Wash and Chop Vazhai poo. Don't' chop it finely. Wash and Soak Toor Dal and Channa Dal for 2 hours. After that grind them together into a smooth batter along with salt and red chili.
• Take a sauce pan. Add chopped Vazhai poo ,enough salt and turmeric powder to it. Add very little water just to immerse vazhai poo and cook it until its soft.
• Now steam dal batter in an Idli plate for 10 minutes. After steaming it crumble it with your hands or using a Blender.
• Heat oil in a pan. Add mustard seeds to it. When they splutter, add hing and curry leaves to it.
• Add crumbled dal to the pan. Add also cooked Vazhaipoo.
• Mix everything well and switch off the flame in another 2 minutes.
• Enjoy your vazhai poo parupu usili with Kulambu of your choice.

Aloo Paratha

Aloo Paratha

Love potatoes?? But hesitating to eat because of its risk factors??.. Potato is one of the most comfortable vegetables.. It has more potassium than that of a banana..It helps with Digestion, Heart health, Blood Pressure and even cancer prevention.

But if you have it as French fries , Hash brown  or potato fry, you tend to loose the whole nutrients of potato.. So try to reduce potato intake in such form.. The best way to have potatoes is in their steamed form.. Even in  boiling, we are losing all nutrients in water.. So just place it on a steam pot or in a Idli pot and steam it..

Potato is  full of carbohydrates only.. carbohydrates will get digested soon and you will feel hungry soon.. So you will eat more food for the next meal. That is the reason, we are advised not to have much potato..   So even if you take potato for a meal, reduce other carbohydrates like rice..  Have some fresh vegetables and fruits along with it for a  Nutritionally balanced meal..

 The better way to include potato in healthy way is Aloo Paratha.. And you don't need any Side -dish for this.. Just have it with Curd or pickle.. An Easy Go recipe..

Ingredients: (Makes 4 Parathas)

Wheat Flour        -  1 cup

Salt                      - As required

Hot Water           - As required

Oil                       - As required

For Stuffing:

Potato                                - 1 (Big Size)

Big Onion                          - 1

Ginger                                - a small piece

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Corinader Leaves             - few

Procedure:

Finely chop Onion and Ginger.

Take a bowl.. Mix everything under 'For Stuffing' well Make balls out of it.

Add salt to wheat flour. Add hot water in small instances and knead well.. Make balls out of the dough.. 

Dough balls and stuffing balls should be of same size.

Roll out chapathi dough for 2 inch diameter with the help of flour..  Place the stuffing inside.

Close the stuffing and remove the excess dough.

Shape the dough with hands so that dough completely covers the stuffing.

 

Roll out the dough with the help of flour..

Heat Dosa pan.. Place rolled out chapathi on the pan.. When its cooked on one side, turn it to other side.. If you wish add Ghee, Butter or oil.. I didn't use anything..

These parathas stay fresh and soft for a long time...

Enjoy with curd or pickle..

Don't eat with any other gravies, as you can't enjoy the original aloo paratha taste..

Coconut Chutney

Coconut Chutney

This is the universal chutney. It tastes really good with almost all breakfast dishes.. According to one's taste bud can increase or decrease fried gram..

Ingredients:

Chopped Coconut              - 1 cup
Fried Gram                        - 1/4 cup
Ginger                                - a small piece
Garlic                                - a small piece
Green Chilli                      - 1
Salt                                    - As required

For Tempering:

Mustard Seeds
Urad dhal
Curry leaves

Procedure:

1. Grind first coconut, Ginger, Garlic and Green Chilli.
2. When its half done add fried gram and salt. Add water as needed
3. Heat oil in  a small pan, add things for tempering .
4. Pour it in the chutney.
5. Serve with Idli or Dosa.

Rice Flour For Kozhukattai / Idiyappam

Vinayagar Chathurthi is around the corner.. Hws preparations going on??? Have you prepared Rice flour for kozhukattai?? Yes!! Kozhukattai rice flour is different from that of Muruku, seedai rice flour. This post gives an insight on two types of rice flour. You can easily prepare both rice flours at home, where ever you are and what ever your weather is!!

For preparing rice flour for Idiyappam/Kozhukattai, etc:

• Soak Raw Rice (Pacharisi) in enough water for 10 minutes. 
• Drain excess water and hang it in a Muslin cloth for 1 to 2 hours. This is done to absorb excess water from rice.
• Grind it to a powder. You can use even Mixer-Grinder to grind the rice. 
• Sieve the flour well.
• Place the flour in a cloth,close it and steam it in a Idli -plate for 10 minutes.
• Let the flour cool in shades and use accordingly.

Foods taste ultimate, when all the ingredients are homemade.. Start preparing Rice flour for  preparing authentic, hygienic and tasty Kozhukattai..

Bread Noodles (With Step-wise pictures)

Bread Noodles

Another kids friendly recipe.. Bread Noodles... yes!!! Noodles from Bread.. I have heard, many of my friends saying that their kids don't eat Whole meal bread because they don't like its taste.. Both white bread and whole meal bread has only same calories but whole meal bread is  very high in nutrition.. 

Actually whole wheat grain  has three layers. All purpose flour or Maida is prepared only with the inner part of the grain after removing the other two outer layers,, whereas whole meal flour is prepared by grinding the whole grain , without removing any outer layers. 

Tried preparing noodles out of whole meal bread.. it turned out super.. I used Indian spices for this noodles,, but if you want chinese flavor, can avoid Indian spices and use soya sauce and tomato ketchup instead.

You can try the recipe with white bread too..

Ingredients: (Recipe for 1)

Bread slices.          - 4

Onion                     - 1

Carrot                     - 1 (medium size)

Garlic Cloves         - 2

Salt                         - As required

Turmeric Powder   -  1/4 tsp

Sambar Powder      - 1 tsp

Tomato Keichup     - 1 tsp

Curry Leaves           - few

Procedure:

• Dip bread in water. 

• Take it out immediately and squeeze water. 

• Knead it well like a dough.

• Take a muruku press. Use a muruku press plate with holes slightly bigger than Idiyappam plate.

• Press it on a Idli plate and steam it for about 10 minutes.

• Finely chop onions, carrot and garlic pods.
• Heat oil in a pan. Add Onions, Garlic and Curry Leaves.
• After a minute, add carrots.
• Add salt, turmeric powder and sambar powder..
• Break steamed noodles and add it to the pan.
• Mix well .. Keep the pan in low flame for about 5 minutes. Keep on stirring in between.
• Serve it hot!!

Kaara Kuzhi Paniyaram

Kaara Kuzhi Paniyaram

A variation to sweet kuzhi paniyaram.. The same batter, Do seasoning, add it to the batter.. That's  it for kaara kuzhi paniyaram..

 Ingredients: 

For Batter: 

Idli rice                                         - 1 cup
Paccharisi ( Raw rice)                 - 1 cup
Urad dhal                                     - 1/4 cup
Javvarisi ( Sago)                          - 1/4 cup
vendhayam ( fenugreek seeds)   - 2 tsp
Salt                                              - very little 

For Seasoning:

Big onion                                        -1

Chopped Green Chillies                 - Few

Chopped Coriander                        - Few

Chopped Curry Leaves                  - Few

Chopped Ginger                             - Few

Procedure: 

• Soak everything under 'For Batter' for at-least 5 hours. Then grind it. Let the batter ferment for the whole night.
• Do the seasoning, and add it to the batter.
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!!
• I am serving it with Onion Tomato Dip..

Peanut Chutney

Peanut Chutney

You can use either roasted peanuts which are available at stores or get fresh peanuts  and dry roast it on  a pan .When you are preparing from fresh peanuts, no need to add oil.. just dry roast it or use microwave...

Ingredients:

Roasted Peanut      - 1/2 cup

Chopped Coconut  - 3 tbsp

Garlic Pods            - 2

Red Chilli              - 1

Urad Dal                - 1 tbsp

Tamarind               - little

Oil                         - As required

For Sesoning:

Mustard Seeds      - Few

Urad Dal               - Few

Curry Leaves        - Few

Procedure:

1. Heat oil in a pan. Add urad dal, garlic and red chilli..switch off the flame and add tamarind.
2. Take a blender.. add the above with coconut and grind it for a while
3. After that add peanuts and salt.
4. Grind it smooth.
5. Do the seasoning and serve it.. From my personal experience it goes well with Idli.. My husband likes to have with Chapathi..

Mint Coconut Chutney

Mint Coconut Chutney

Here is the exciting recipe of Mint-Coconut Chutney..

Ingredients:

Mint Leaves                 -  1cup

Chopped Coconut       - 1/4 cup

Garlic  Cloves              - 2

Urad Dal                      - 2 tsp

Red Chillies                 - 2

Tamarind                     - Very Little

Salt                               - As required

Oil                                - 3 tsp

For Seasoning:

Oil                              - As required

Mustard Seeds          - 1 tsp

Urad Dal                    - 1 tsp

Curry Leaves             - Few

Procedure:

1. Heat oil in a pan
2. Add urad dal, red chillies and Garlic.
3. Add washed mint leaves.
4.  when mint leaves are cooked., add salt and tamarind pulp.
5. Switch off the flame. Once it gets cool down grind it along with coconut. Do the seasoning and add it to the chutney
6. Tastes good with Idli and Dosa.

Chicken Momos

Chicken Momos

Vow...Chicken Momos.. I tasted it for first time, when we were at Noida.. That's the one thing i liked more about Noida.. Where ever i turn can see vendors selling momos ..vow..what a dish.. When we returned back, i tried at home  and that turned out to be a super hit.. Giving the steamed version of chicken momos.. Its little consuming only.. I used moulds for preparing momos. So that reduced a lot of effort.

Ingredients:

For Stuffing:

Minced Chicken                    - 250gm

Chopped Carrot                      - 1

Chopped Cabbage                  - 1/4 cup

Chopped Big Onion               - 1

Salt                                         - As required

Chilli Powder                         - 1 tsp

Pepper Powder                       - 1 tsp

Garam Masala Powder           - 1 tsp

Soya sauce                              - 1 tbsp

Egg                                         - 1

Oil                                           - 2 tsp

Chopped Coriander                - handful

For Dough:

All Purpose Flour (Maida)     - 2 cups

Water                                      - As required. 

Procedure:              

1. Mince the bone less chicken in  a blender jar.
2. Chop carrot, cabbage and onion into very small pieces.
3. Mix everything for stuffing in a vessel. let it rest for some time.
4. Roll out the dough. Place the rolled dough in the mould. put in the stuffing. close the mould. Remove excess dough. If not using mould, do the stuffing like kozhukattai.
5. Place the stuffed momos in idli plates and steam it for 12-15 minutes.
6. Serve it with Tomato Garlic Chutney

Quick Tips:

If you din't like the raw smell of chicken, you can saute the minced chicken in  a pan for some time and use it. Above is the mould i used for making momos.

Karuppatti Aapam (Sweet Aapam)

Karuppatti Aapam (Sweet Aapam)

Karuppatti is nothing but Palm Jaggery which is extracted from Palm trees. Unlike White sugar, which has only empty calories, karuppatti is rich in Iron, Calcium, Minerals and  Nutrients.

And one more good news!! Karuppatti can be consumed in little amount by people who suffer from Diabetes. Here is that recipe..

Ingredients:  (Makes 12 or 13 aapams)

For Batter:

Idli rice                                        - 1 cup
Paccharisi ( Raw rice)                - 1 cup
Urad dhal                                    - 1/4 cup
Javvarisi ( Sago)                         - 1/4 cup
vendhayam ( fenugreek seeds)  - 2 tsp

For Sweet Aapam: (Makes 5 aapams)

Aapam Batter                             - 1 cup

Karuppatti                                   - 1/2 cup (Palm Jaggery)

Grated Coconut                           - 1/4 cup

Oil                                              - As required

Procedure:

• Soak everything under 'for batter' for at-least 3 hrs. Then grind everything together into a smooth batter.let the batter ferment for 8 hrs.
• Grate karuppatti. Add very little water, just to immerse karuppati and boil it. Boil it till the karuppatti has dissolved. Take 1 cup of aapam batter. Filter karuppati syrup and add it to the aapam batter. Add grated coconuts to it.
• Be careful when adding water to karuppati. The batter should only be little thinner than dosai batter. It should be in free flowing consistency.
•  Take aapam pan and add oil to grease the pan. 
• Pour batter with a ladle in the centre .
• Then rotate the pan so that batter reaches all the parts of the pan.. Add oil and close it with a lid. 
• When the aapam is done, serve it immediately.
•  Enjoy your Egg appam.. If you want to look how to use aapam pan here is the Link.

Sweet Kuzhi Paniyaram

Sweet kuzhi Paniyaram

I have been a great fan of paniyaram since my childhood.. In the street corners of our native ,they used to sell vadai, paniyaram, aappam, in  the mornings,.An old lady sells those for about 30 years in our street and even now.. When I get a prize in our school, my dad used to ask me, what gift I wants from him ..I will say, I want paniyaram daddy.. lol!! ' Food is always everything for me'.. 

In those times, I used to think that making paniyaram is always a big thing.. and I learnt this recipe very first when i started cooking... here is the recipe..

 Ingredients: 

For Batter: 

Idli rice                                         - 1 cup
Paccharisi ( Raw rice)                 - 1 cup
Urad dhal                                     - 1/4 cup
Javvarisi ( Sago)                          - 1/4 cup
vendhayam ( fenugreek seeds)   - 2 tsp
Salt                                              - very little 

Others:

Gingelly Oil                                  - as required
Palm Jaggery                               - 2-2.5 cups  (Karupatti)
Chopped Coconut                       - a handful

Procedure: 

• Soak everything under 'For Batter' for at-least 5 hours. Then grind it. Let the batter ferment for the whole night.
• Grate Palm Jaggery.. Add little water to palm jaggery in a sauce pan and let it boil.
• Boil it till palm jaggery melts and filter it using a strainer.
• Add palm jaggery extract to the batter. Add chopped coconut to the batter.
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!!

Sooji Dhokla (Rava Dhokla)

This Dhokla recipe uses Rava for variation. I used to prepare this for dinner. It tastes so good with spicy chutneys. We had it with Garlic Chutney. Give a try to this Rava Dhokla once,when you are about to prepare Rava Idli...Both uses more or less same ingredients only..

The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients:

Sooji                     - 1 cup (Rava)
Yogurt                  - 1 cup (Curd)
Water                    - 1 cup
Chopped Ginger   - 1 tsp
Baking Soda         - 1 tsp
Salt                       - As required

For Tampering Dhoklas:

Mustard Seeds    - 1/4 tsp
Green Chili         - 2
Lemon                 - 1/2
Coriander Leaves- few
Curry Leaves       - few
Sugar                    - a pinch
Salt                       - As required
Water                   - 1/4 cup
Oil                        - 2 tsp

Procedure:

• Take a bowl, Add Rava, yogurt and water to it. Add also Baking soda, chopped Ginger, enough salt and mix everything well. Set it aside for 30 minutes. You can also use Eno salt instead of Baking soda. It is added to make Dhoklas fluff.
• Take another bowl. Add water,lemon juice, salt,sugar , coriander leaves and curry leaves to it. Saute Mustard seeds and Green chili in oil and add it to the bowl .Now tampering for our Dhokla is ready.
• After 30 minutes, take a deep pan. I used cake pan for this. Place Banana leaf in the pan and add batter to it. steam it for about 20 minutes. You can also use Baking Paper instead or you can grease the pan very well with Oil. You can check whether its cooked  by inserting a tooth pick in the Dhokla. Steam Dhoklas in high flame for first 5 minutes and then steam it in medium flame for remaining time.
• After Dhokla is cooked, cut into shape you wish. Add the seasoning water over Dhokla.
• Enjoy Dhoklas hot!!!

Fish Puttu (Scrambled Fish)

Coming here is the healthy and tasty Fish puttu.  You can prepare this curry, with any fish which has few bones. You should be able to cut only the flesh portion of the fish alone. I used Salmon fish for this curry. You can also use 'Ooli Meen' or ' Cheela Meen' or 'Vanjaram'. 

Marinated fish is steamed, scrambled and cooked with spices.. Best alternative for Fish Fry.. Here is the delicious Fish puttu recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

For Marination:

Fish                           - 250 gm

Salt                           - As required

Chili Powder             - 1 tsp

Turmeric Powder      - a pinch

For Puttu:

Big Onion                      - 1

Garlic pods                    - 3

Green Chili                    - 1

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder        - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Mustard Seeds              - 1/4 tsp

Urad Dal                        - 1/4 tsp

Curry Leaves                 - few

Oil                                  - 2 tbsp

Procedure:

• Chop finely Big onion, Garlic, Green Chili and Curry leaves.
• Marinate fish in salt, Turmeric powder and Chili Powder for 1-2 hours. After marinating, steam the fish using a Idli plate. 
• Steam the fish for 10 minutes. After that scramble the steamed fish. Don't waste the water which has come from fish.  Add to Fish kulambu. 
• Heat oil in a pan. Add mustard seeds and urad dal. When they splutter add chopped onions,  garlic and Curry leaves.
• When the onions are translucent, add scrambled fish, salt, turmeric powder, chili powder and coriander powder.
• Saute them well for five minutes. Switch off the flame after all the masala sticks to the scrambled fish. Add Garam masala powder and your puttu is ready!!!
• Enjoy your fish puttu!!!

Pulungal Arisi Puttu (Parboiled Rice Puttu)

What is special there for Sivarathri?? I have prepared this Pulungal Arisi puttu to cherish the occasion.  This is our hometown, Virudhunagar special puttu. 

In our customs we used to also prepare Boiled Sweet potato (Cheeni kizhangu) and Boiled Field Beans (Mochai) on this day.  Happy Sivarathri!!! 

Yields : Around 12 small size puttu

Preparation time : 15 minutes + Time for making rice flour

Ingredients:

Pulungal Arisi          - 1 cup (Parboiled Rice)
Sugar                        - 1/2 cup
Grated Coconut        - 3/4 cup

Procedure:

• Wash well and soak Parboiled rice in water for 15 minutes. After that drain excess water and hang soaked rice in a muslin cloth for about 2 hours. This is done to absorb excess water from rice.
• Get the rice powdered from a Flour mill or alternatively you may also use Mixer-Grinder to grind the flour at home. I have used only a mixer-grinder to make the flour. Also make sure you grind the rice little coarsely.  
• You have to start making this puttu instantly after grinding the rice when the flour is little hot. 
• Take a wide plate. Add hot flour, sugar and grated coconut to it. Mix everything well. (The hot flour will help to melt sugar and to shape puttu as we like).
• I have used a bottom of a small box for making this shape. You may use kuzhikarandi ( a laddle which is deep) or orange juicer top. Shape as you like.
• Steam it in Idli plates for 10 minutes. Your tasty puttu is ready!!

Coriander Coconut Chutney

Coriander Coconut Chutney

This is the chutney which is prepared with both coriander and coconut.. Those who don't like the coconut chutney because of its flavor, will surely like this chutney since coconut will subside its flavor and it will also give nice taste..

Ingredients:

Coriander Leaves        -  1cup

Chopped Coconut       - 1/4 cup

Garlic  Cloves              - 2

Urad Dal                      - 2 tsp

Red Chillies                 - 2

Tamarind                     - Very Little

Salt                               - As required

Oil                                - 3 tsp

For Seasoning:

Oil                              - As required

Mustard Seeds          - 1 tsp

Urad Dal                    - 1 tsp

Curry Leaves             - Few

Procedure:

1. Heat oil in a pan
2. Add urad dal, red chillies and Garlic.
3. Add washed coriander leaves.
4.  when coriander leaves are cooked., add salt and tamarind pulp.
5. Switch off the flame. Once it gets cool down grind it along with coconut. Do the seasoning and add it to the chutney
6. Tastes good with Idli and Dosa

Egg Aapam

Egg Aapam

This is my kid's favourite aapam.. He used to eat this aapam without any side-dish. Its one of the best ways to include egg in kids diet.. In this recipe, Egg is only half-boiled.. Hence all Half-boil lovers will love this aapam.. 

No problem if you don't have a typical  Aapam pan. Just use a small Non-Stick pan..  Here is that tasty recipe.

Ingredients:  (Makes 12 or 13 aapams)

For Batter:

Idli rice                                        - 1 cup
Paccharisi ( Raw rice)                - 1 cup
Urad dhal                                    - 1/4 cup
Javvarisi ( Sago)                         - 1/4 cup
vendhayam ( fenugreek seeds)  - 2 tsp

For Egg Aapam:

Egg                                             -  1 (For 1 aapam)
Salt                                              - as required

Pepper                                         - as required

 Oil                                               - for appam

Procedure:

• Soak everything under 'For Batter' for 3-4 hrs. Grind everything together to a smooth batter.Let the batter ferment for at-least 8 hrs.
• After the batter has fermented, take aapam pan and add oil to grease the pan. 
• The batter should be in free flowing consistency. It should be only little thinner than Dosai batter. Pour batter with a ladle in the centre .
• Then rotate the pan so that batter reaches all the parts of the pan.. Break an egg and pour it directly in the center of aapam. Throw in some salt and pepper. Add oil and close it with a lid. 
• When the aapam is done on one side, carefully take and transfer it to the serving plate.
•  Enjoy your Egg appam.. No side-dish required for this aapam. ;

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Potato                             - 1 (medium size)

Fresh Peas                      - a handful

Big Onion                      - 1 (small size)

Chopped Ginger            - 2 tsp

Cumin Seeds                 - 1/4 tsp

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder         - 1/2 tsp

Garam Masala Powder  - 1/4 tsp

Oil                                  - 1 tbsp

Coriander Leaves           - for garnishing

Procedure:

• Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
• Finely chop Big onion, Ginger and Coriander leaves.
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
• After the onions are translucent, add boiled potato cut into cubes and peas to it.
• Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
• Switch off the flame after the spices get mixed up well with vegetables.
• Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
• Enjoy your Aloo-Matar curry...