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22 January, 2016

POTATO-GRAPES / ALOO-ANGOOR SUBJI / ALOOGEDDE-HASI DRAKSHI PALYA & MILK CHAPATI

Posted in : PALYA / SOOKHA SUBJI / USLI / SALAD on by : Divya Suresh

Aloo – Angoor subji… the name attracted me. I learnt this recipe from Chef.Sanjeev Kapoor’s post, made some changes and tried it. The procedure and the ingredients are very much like south india’s subji recipes. If we ( people of south India ) use ground paste of Mustard seeds, fresh coconut and green chilli in any preparation, we call it as ‘ sasive ‘. This recipe also include these ingredients. We all liked it very much. During winter eating fresh fruits here in Gurgaon is little difficult thing to do, so… I try and use fruits in cooking subjis, gravys etc. This particular subji goes very well with Poori and chapati or roti / Phulka etc.

I call it as milk chapati…as I have knead the chapati dough using only milk no water at all. Just add little ghee and required amount of salt to the whole wheat flour and knead the dough using milk at room temperature. Chapati turns out tasty and with different aroma & flavor.

 

 

 

        Ingredients:

  • Potatoes – 2 big
  • Green grapes – 1 cup ( slit lengthwise into two)  plus 10 to 12 nos., of grapes extra for grinding
  • Ginger – 1/2 inch
  • Green chillies – 4 to 6 or  according to taste
  • Coriander leaves – 1/2 cup
  • Scraped fresh coconut – 1/4 cup
  • Mustard seeds – 3/4 tsp
  • Oil – 1/2 tbsp
  • Cumin seeds – 1 tsp
  • Curry leaves – 10 to 12
  • Turmeric powder – 1/2 tsp
  • Salt to taste

 

       PROCEDURE :

  • Boil , peel potatoes and cut into cubes ( you can use baby potatoes also)
  • Grind together coconut,  mustard seeds, ginger, Green chilli, coriander leaves and 10 to 12 grapes coarsely
  • Heat oil in a pan, add cumin seeds, curry leaves, turmeric powder and ground paste
  • Saute for 2 – 3 minutes and add potato cubes, Slit grapes and salt , mix properly
  • Remove from the fire and serve

 

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 NOTE : Refer in my blog for Bedmi Poori recipe