Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
Course Soup
Cuisine Indian
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 4people
Ingredients
1/2potatoboiled, peeled and mashed
1/2cupyogurt
1cuppotatoesboiled peeled and cut into small pieces
2Tbspoilcanola or vegetable oil
1tspcumin seedsjeera
1Tbspall-purpose flourmaida or plain flour
1/4tspfenugreek seedsdana mathi
1/4tspblack pepperkali mirch
1bay leavetajpat
1dry red chili broken into 2 pieces
2tspginger paste
1tspsalt
1/4tspgaram masala
2Tbspfinely chopped cilantrohara dhania
Instructions
Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆 Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.
Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊 I am close to it and have made my peace with it. ✊
I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)
Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛
Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.
As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry!
I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁 The same ones that we relish like crazy on Cruises now- 😎
Anyways, Lets get started with the recipe:
Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!
Ingredients:
4 boiled eggs + 2 fresh eggs
3 tbsp oil
1 big onion finely chopped
1 tomato chopped
1 tsp each ginger and garlic paste
salt as per taste
Masala Paste:
5 cloves
1 cardamom
3-4 black pepper
1/2 inch cinnamon
1/4th tsp cumin seeds (jeera)
1/4th tsp sesame seeds
1/4th tsp poppy seeds
3 tsp coriander seeds
7-8 red dry chillies [adjust as per your taste]
1/2 cup grated coconut + 3 tsp dry grated coconut
handful of cilantro leaves
1/4th tsp turmeric
Preparation:
Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
In the same pan roast coconut till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together.
Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours!
Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
Enjoy it with rotis or just plain rice or jeera rice. It super yum!
njoY! happY cookinG!!
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Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.
Zunka Bhakar immediately puts you in the rustic mode- a very traditional rural soul food preparation- no nonsense, nothing fancy, screams out less is more and very comforting food combo from the states of Maharashtra, upper Karnataka and Goa. I simply love this food and even today enjoy relishing it in the dhabas while travelling!
Zunka is a simple preparation of besan (gram dal flour) and onion with few other ingredients. Dry version is often called Zunka and thinner version (patal) is called Pitla. I usually tend to keep my Zunka little thinner so that I can enjoy it with my rice too. The taste is super awesome and when you serve it with Jowar Bhakri(Jolad roti)- it's like having a food orgasm, no kidding :P
Simplicity at its best- hold perfectly apt for this Zunka Bhakar combo!
Jowar or Sorghum bhakar or bhakri (flat bread) is not very easy to make. Wait don't panic or scroll down :)... Perfect way of making it comes only with the practice. Originally it is rolled out into a flat roundel using just the palms of your hands by tapping it on the ball of dough to make a bhakri. But I am not still there :) I use my rolling pin to roll it out and am happy with the results so far. Very healthy stuff and a good change from my regular phulkas and chapatis.
I have a very fond memory of this zunka bhakar from my childhood days. I had gone visiting my uncle in summer vacation to Mumbai and we were out doing some site seeing under the scorching sun. Me and my cousins were so hungry that day that we turned into mean little winners, our uncle took all the cousins to a dhaba kind of place where they served their speciality zunka bhakar and few other items. He ordered zunka bhakar for everyone without even asking us what we wanted and I still remember the way we hogged it all. Hunger, sun, tiredness and YUM SOUL food- calls for nothing less than but magical happiness!:) We literally licked our plates off :) and that memory is still so fresh on my mind.
Let us take a look at the recipe of Zunka Bhakar or Pitla:
Zunka (Pitla) Ingredients:
1/4 cup gram flour (besan)
2-3 cups water
2-3 green chillies slit
1 small onion chopped
10 curry leaves
pinch asafoetida (hing)
2-3 pods of garlic chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
salt at per taste
handful of chopped cilantro for garnish
2-3 tbsp oil
Preparation:
First take the besan (gram flour) and add little water to make a smooth paste and keep aside.
In a pan heat some oil. Add mustard seeds and jeera, as it splutters add chopped garlic, curry leaves, green chillies and saute quickly for few secs.
Add the chopped onions and saute till translucent. Add turmeric, salt and mix everything.
Once done add the besan paste prepared previously into the pan. Add about 2 cups of water ( if you want it dry add less water). Stir everything together.
Cook for about 5 minutes, till all the water evaporates and a thick yellow somewhat paste like residue is left, adjust quantity of water as per your preference.
Garnish with cilantro, chopped onion and serve hot with Jowar Bhakri or any kind of Roti.
Jowar Bhakri (Jolad Rotti) Ingredients:
1 cup Jowar flour (Sorghum flour)
1 tbsp rice flour
1/4-1/2 approx (water)
1/2 tsp oil
salt to taste
Preparation:
Take jowar flour, rice flour in a wide mouth mixing bowl or deep plate, to that add salt to taste.
Boil water on the stove with oil and slowly add this hot water into the flour mixture while you keep mixing it with a wooden ladle. Stop pouring water once you see a nice soft dough is formed.
Keep aside for the dough to cool down, say 10 minutes.
Once the dough cools a bit, start to knead it and continue to knead for at least 5 minutes. Give a nice massage to the dough as you knead it with the palm. It should be a soft dough. For best results gather all the dough and press it using palms of your hand.
Take a small portion from the dough and form a ball shape, keep it on a wax paper dust some flour and roll it out neatly and gently using a rolling pin. Don't put too much pressure as it will break. You can try patting it with your palms and flattening the ball into a round shaped roti. ( I usually pat it till its like 3 inches in diameter and then roll out with a rolling pin)
Doesn't matter if it the shape is not a perfect circle. :)
Heat a skillet or tawa, place bhakri, the side on which we applied dry flour it should face upward.
As soon as you place bhakri, apply water on the top of bhakri and spread water evenly all over bhakri. (I use a paper towel, soak in water and spread the water evenly over the bhakri)
Roast it just till the time water starts to evaporate from the top side of the bhakri.
Now flip the bhakri and cook from other side for a couple of minutes more. At this point of time you can increase the gas heat.
Now take the skillet away from the gas, lift the bhakri using tongs and roast it on direct gas heat from both the sides. ( you skip this step if not comfortable, just roast on the tawa on both sides)
Serve hot with a dollop of ghee/butter over it and your favorite vegetable Zunka or Non-Veg curry.
Besan (Gram dal): Gram flour or besan is a great remedy for keeping Diabetes under check. This is so because it possesses low levels of glycemic, which is essential for controlling Diabetes. Owing to the presence of soluble fiber, gram flour is really good for your heart. Again, owing to the presence of low glycemic index, besan helps in speeding up the process of calorie burn. It is a wonder ingredient for those who are allergic to gluten. So if you are allergic to wheat, replace it with gram flour. Besan not only tackles issues like fatigue and weight gain but also wards off iron deficiency. Apart from all these benefits, besan is good for tightening the skin and maintaining its elasticity.
jowar grain
Jowar (Sorghum): a diet rich in high-fiber foods like jowar may lower your risk of obesity, stroke, high blood pressure, heart disease, diabetes, elevated blood cholesterol and digestive problems like diverticular disease, colon cancer, constipation and hemorrhoids. You can increase the iron you absorb from jowar by eating it with meat or a source of vitamin C. Eating plenty of thiamine-rich foods may lower your risk of heart failure, neurodegenerative problems such as Alzheimer's disease and eye problems like cataracts.
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