Aloo Matar is one of my favorite 'Under 30 Mins' recipe. I always have potatoes in the pantry, they are so handy, aren't they? And,  I make sure that my freezer is stocked with frozen peas so that I can quickly turn it into a soup, add it to salads or other Indian Curries.

Now that Fresh Peas are in season, I buy them by kilos, shell them & freeze them in ziplock covers & use it whenever needed. It works out much cheaper that store bought Frozen Peas.



You Will Need:

• 3 large potatoes - scrubbed clean, peeled ,cut into medium sized chunks & immersed in cold water until used
• 3/4th cup green peas - fresh/frozen
• 1 large onion - finely chopped
• 150 ml Tomato Puree
• 1 tsp fresh ginger-garlic paste
• 2 green chillies - chopped
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp Garam Masala
• Salt as per taste
• 1 tbsp cooking oil
• Fresh coriander for garnish

How To:

We Kannadigas are very fond of Avarekalu/Flat Beans. And, when it is in season, Avarekalu rules the roost in every household. Be it Akki Rotti, Akki Tari Uppittu, Saaru, Usli, Sagu .. The list is endless.

• 2 cups Avarekalu/Flat Beans
• 2 large ripe tomatoes - halved
• 1/4 cup fresh grated coconut
• 5-6 green chillies
• 3 tsp Rasam powder
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• Half a bunch of fresh coriander
• Salt as per taste

To Temper:

• 1 tsp desi ghee
• 1 tsp mustard seeds

• Add about 4 cups of water in a large pot, add some salt. Add Avarekalu, tomatoes & green chillies. Cover & allow them to cook. The avarekalu should be completely cooked yet firm. When done, fish out the green chilllies, tomatoes & about 2 tbsp of avarekalu, set aside & allow it to cool. Set aside the remaining avarekalu along with water
• Grind fresh coconut, cooked tomatoes, Green chillies & avarekalu that was set aside along with cumin seeds, turmeric powder, coriander & Rasam powder into a smooth paste adding little water.
• Reheat the avarekalu & water that was set aside. Add the ground paste & some salt. Let it come to a gentle boil. Turn down the heat & simmer for aboyt 5-6 mins.
• Temper with mustard seeds & garnish with fresh chopped coriander.

• 1 .5 litres Milk
• 4 medium sized carrots - peeled & roughly chopped into cubes
• A handful of almonds
• Sugar - 5 tbsp or more
• 1 tsp cardamom powder
• A few strands of saffron soaked in warm milk

• In a pressure cooker, heat about a cup of milk. Add chopped carrots, almonds & pressure cook for 2 whistles. Allow it to cool completely. Once cool, drain milk & set aside. Grind cooked carrots & almonds into a smooth paste without adding any water
• Meanwhile, in a heavy bottomed vessel, boil remaining milk. once it boils, allow it to simmer gently. Add pureed carrots & almonds, sugar & the milk that was set aside after boiling carrots & almonds. Mix gently & simmer on low flame for about 15 mins. Add Cardamom powder before turning off the stove.
• Add Saffron & mix well. Set aside to cool. Once it comes to room temprature, chill in refrigerator

• There is no need for you to peel the almonds. It won't make any difference to the colour.
• This kheer isn't overly sweet so, Increase sweetness as per your taste. The amount of sugar required depends on the sweetness of carrots too

If you've made Modaks/Kozhukattais for Ganesh Chaturthi, I am sure there is some leftover dough sitting in your fridge right now .. I would always use them for making Coorg Style Akki Rottis until I came across this really cute looking Tamil style Ammini Kozhukattais.

The leftover dough is rolled into small marble sized balls, steamed & tempered with some spices. They taste absolutely yummy & is such a welcome change after devouring a whole lot of Modaks, Payasams & other sweets.

• Leftover Kozhukattai Dough or
• 1 cup Rice Flour
• A pinch of salt
• 2 tsp oil
• 2 cups water

• 1 tsp mustard seeds
• 1 tsp urad dal
• A generous pinch of hing
• 1/4 tsp turmeric powder
• 2 tsp oil
• 1 tbsp grated coconut
• 4 green chillies - chopped
• curry leaves
• fresh coriander for garnish
• Salt as per taste
 

• 3 cups Rice flour
• 1 cup Urad dal
• 2 tbsp melted butter
• 1 tbsp hot oil
• 2 tsp cumin seeds
• A generous pinch of asafoetida
• Salt as per taste
• Oil to deep fry ( I used refined Groundnut Oil)

How To:

In a skillet, dry roast urad dal on low flame for about 5-8 mins until aromatic. Do not allow them to change colour. Allow them to cool. Once cool, grind into a smooth powder using a mixer/food processor

In a dry bowl, add all the dry ingredients together. Add melted butter. Now add water little at a time to form a soft pliable dough. Set aside

In a heavy bottomed Kadhai, Heat oil to deep fry. Once the oil is hot enough, take out a tbsp of oil, add it to the dough & knead again.

Fix the 3 round attachment into the chakli maker/murukku press.  Take a small amount of dough & place it inside the murukku press. Keep about 3-4 steel ladels handy. Grease them with oil. As you press the dough into each ladle, rotate the murukku press into circles.

Quickly slide them into the kadhai & deep fry until the the bubbling & hissing action subsides. Flip them once or twice in between, like say a couple of mins after they go into the oil. Deep fry till it turns slightly golden yellow in color. Once done, remove with a slotted spoon & drain on paper towels. Allow them to cool completely & transfer into an air-tight jar.

• Fry 4-5 Thenkokalus at a time, depending on the size of your frying pan. You don't want to over crowd the pan.
• You can replace cumin seeds with Sesame seeds if you wish to.
• Do not knead the dough well before time & allow it to rest. It tends absorbs more oil as you deep fry.
• You can press the Thenkolalu directly into the kadhai, if you are used to it. But if you are a novice, do not try it. I prefer pressing the Thenkolalu onto a ladle & sliding them into the oil. It's much safer this way

• 2 large potatoes - washed & scrubbed clean
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp fenugreek seeds/methi seeds
• 1/2 tsp nigella seeds/kalonji
• 1/2 tsp turmeric powder
• 3 Dry Red chillies
• Salt as per taste
• 1 tbsp cooking oil
• Fresh coriander for garnish