Thursday, April 27, 2017

recipe of alu ke gutke, let the simplicity rule


There are some recipes so simple that the experts miss the point. You know how simplicity is always misunderstood, people want to add more value to the things they do to create something good and miss the greatness in the simpler things. In the case of alu ke gutke recipe something similar happened.

I had posted pictures of alu ke gutke on instagram recently and had been getting requests for the recipe after that. I intended to write the recipe here but since the alu ke gutke is quite simple I gave a quick recipe to one of my friends. She went on to google the recipe to make it, not realizing someone can screw up such a simple almost one and a half step recipe, she forwarded me the link and I was aghast to find a recipe with all the spice powders and hing-jeera and what not.

Alu ke gutke needs to be shared here I decided.

alu ke gutke

So here is the unpretentious recipe of alu ke gutke that is the best representative of the frugal ife in mountains. Alu ke gutke is made in every pahadi home in Garhwal and Kumaon region, potato being the main crop and not much variety of vegetables available to them at higher altitudes.

Writing this, I am reminded of a small trek we did in the hills of Sattal few years ago, we just followed a track that started with a faded signboard with a name of some nondescript temple and after an arduous one hour trek reached a temple surrounded with a well tended garden. We met a baba (a saint) and got to know he is from Banaras who went there several decades ago and has settled down in that temple, we were offered a plate of this alu ke gutke with hot ginger chai, free of cost. One of the most satiating meals I must say.

Alu ke gutke is available in the hills at almost every chai shop, served with a cup of hot chai if you wish and often topped with mooli ka raita. A very unusual combination but works wonderfully when trekking or even driving in the hills.

The frugality of alu ke gutke is such that it uses all dry ingredients, just 6 ingredients including salt, apart from the occasional chopped dhaniya patta when it is in season. It tastes best with the pahadi potatoes, cook it in the plains only with the new potatoes or forget about alu ke gutke, it is not alu ke gutke if the alu is not right.

The second important, non-replaceable ingredient is jakhia that imparts a subtle flavour and a delectable crunch that stays even if the alu ka gutka is cooked hours before you eat.

jakhia seeds

Jakhia (Cleome viscosa) is a herb that grows in the foothills of Himalayas as well as in the tropics throughout the world, the leaves are used as a vegetable and all parts of this plant as medicinal ingredients, the use of the seeds in a tadka like this is seen only in Uttarakhand.

Jakhia is antipyretic and anti-inflammatory and is used for many minor health issues, the spices in Indian kitchen have been known to be curative and healing, their usage has evolved over several generations if not centuries.

If you don't have jakhia, make jeera alu instead. Alu ke gutke needs good quality potatoes, preferably baby potatoes and jakhia, the other ingredients can vary minimally. Like you can use green chilies instead of red dry ones and dhaniya patta can be a choice, no other changes please.

ingredients
500 gm boiled, peeled and cubed potatoes
2 tbsp mustard oil
3 broken dry red chilies
1 tsp jakhia seeds
1/2 tsp turmeric powder
salt to taste
chopped coriander leaves for garnish

procedure

Heat mustard oil, tip in the red chilies and the jakhia and let them crackle for a couple of seconds.

Add the turmeric powder and immediately dump the potatoes over it, add salt and mix everything nicely. Keep stirring and cooking for 5 minutes, sprinkle chopped coriander leaves and it is done.

Serve hot or cold.

alu ke gutke

It tastes great as a side dish with meals or as breakfast starch if you want some potatoes, it is better than any fries or hash browns trust me.

Served with tea it has a unique way of satisfying you. The potato lovers would agree but the simplicity of this alu ke gutke does the wonders if you ask me.
 



Monday, April 17, 2017

everyday subzi : alu parval ki rassedar subzi


Alu parval is a summer time subzi that is on our table at least once a week. Alu parval bhujia is a popular recipe on this blog and even the parval ki mithai gets great feedback but strangely the alu parval ki rassedar (with a thin gravy) subzi has not been shared on the blog as yet, even though I make a few versions of it.

A few people pointed out at this lapse a few months ago but it was not parval season back then, though it was available in the markets, we don't eat any vegetables out of season as a rule so this recipe also comes when parval is well in season.

parval or pointed gourd

This version is alu parval ki patle rasse wali subzi (आलू परवल की पतले रस्से वाली सब्ज़ी) is suitable for summer dinners, keeping it light and soupy, to be consumed with thin rotis.

alu parval ki rassedar subzi

Made in pressure cooker, this one is a simple recipe inspired by the subzis made by the poori subzi stalls where the vegetables are not fried before currying keeping it light yet flavourful, frying the vegetables and bhuna masala separately is a normal practice in home cooking.

ingredients 
(2-3 servings)
300 gm small sized parvals (pointed gourd), preferably heirloom variety
2 small potatoes boiled, peeled and crushed by hands (not mashed)
1 tbsp everyday curry powder 
1/2 tsp turmeric powder
2 tsp ginger paste or minced ginger
1/2 tsp chopped green chilies
1/4 tsp red chili powder (optional)
couple of tejpatta 
1 tbsp mustard oil
salt to taste
1/4 tsp amchoor powder (optional)

procedure 

Scrape the parvals using a paring knife, removing just the waxy layer, not peeling the green skin. Cut into halves length wise if the parvals are small, else crosswise.

Heat mustard oil in the pressure cooker pan, add all the spices, except amchoor, at once and stir to mix and cook. Wait till the spices get aromatic, add the parvals and toss and cook for 2 minutes.

Add the crushed potatoes and salt, toss to coat everything together. Pour 300-400 ml water, depending on how thin you want the curry, cover with lid and pressure cook till the whistle blows.

Switch off the gas and let the pressure release on its own. Open the cooker, adjust seasoning and add amchoor powder if needed.

alu parval ki rassedar subzi

Serve hot with thin rotis, some tomato chutney and some raita or plain dahi. This alu parval ki rassedar subzi is mildly spicy and very flavourful. We generally don't add coriander leaves but you can add if desired.

These subzis never need a garnish as I feel the herb garnish changes the taste. Some people like a sprinkle of bhuna jeer powder topped over this subzi over each individual serving. Try that and let me know if you like it.