Friday, September 26, 2014

Lasaniya bataka (spicy garlic potato) n moong dal (split green gram) khichdi

Lasaniya bataka literally translates to garlic potatoes... Some introduction about this dish, it is a kathiawadi dish. So this dish is from a region called kathiawad in northern part gujrat. as the name suggests it has a lot of garlic and has a some thick gravy which makes it a great combination with khichdi or plain rice and chaas (buttermilk: drink made by blending yogurt with water and adding some cumin powder and salt) can reduce the spicy quotient of it by reducing the chilly powder content...but this is supposed to be a spicy dish..


  1. 3-4 medium sized potatoes chopped 
  2. 6-7 large cloves of garlic
  3. 3 tsp cumin coriander powder
  4. 2 n 1/2 tsp red chilly powder
  5. 1/2 tsp turmeric powder
  6. 1/2 + 1/4 tsp mustard seeds (optional)
  7. pinch of asafoetida (hing) (optional)
  8. 1/2 tsp cumin seeds (optional)
  9. 3-4 curry leaves (optional)
  10. oil to sauté
  11. salt to taste

  • blanch the chopped potatoes by immersing them in boiling water for 10- 12 min.
  • crush the garlic in a mortar and pestle, add the dry spice powders to it and beat with the pestle so that the dry spices and garlic get beaten to form a dry spice mix (sort of like the chutney) can use a chopper too to make this garlic-spice powder blend..but people say the it tastes better when crushed in mortar and pestle.
  • in a heavy bottomed pan, take some oil (now this is a tricky step too, more the oil you take tastier it can take from 2 tbsp to 1/4 cup or even little more than that..yea...i know this is a big variation!!! but the person i learnt this from took a crazy amount of oil and made the gravy with oil!!!! it was tasty no doubt but i could never take that much or even half of i end up adding water to the potatoes till they are completely cooked and some more to make some gravy)
  • Anyways so take some oil in a pan, and add mustard seeds to it, once they sputter, add cumin seeds, when the cumin turn brown (this will take only few seconds) add the curry leaves, and the garlic spice mix...if you have taken minimal quantity of oil then add some water do it forms a thick paste and stir it..once you get the roasted aroma from garlic and spices add the potatoes, salt and some water (as the potatoes are only semi cooked when will need to keep adding more water till the potatoes have cooked completely.)

thats it...your delicious potato sabji is ready to eat with roti, paratha or kathiawad they eat it with khichdi..plain moong dal khichdi tastes super awesome with this prep!

Quick recipe for moong dal khichdi

  1. 3/4 cup white rice
  2. 1/4 cup green moong dal (split green gram)
  3. pinch of turmeric
  4. water
  5. salt to taste

  • wash the rice and moong dal with plain water..
  • this needs to be cooked in pressure cooker..add water to the rice-dal mix such that when you immerse your finger (any finger) the water touches the 2nd line of your finger...
  • add salt and turmeric and close the cooker..cook for 20-30 min or 2-3 whistles..

I am sorry i do not have the cup measure but this is how we cook..and this is how my mother taught me and it works! :)
Indian folks might think it is too much water, but this much water is needed to make the khichdi the way they make it in gujrat! it is very if you like a firmer version put little less water...half the distance between the first and 2nd line on your finger...
you would need less water if you soak the rice and dal before...i almost never this much water is needed for the instant khichdi..
you may add ghee or clarified butter to the khichdi while cooking and/or while serving...tastes delicious

Enjoy this easy meal of lasaniya bataka and khichdi with chaas!!!
Happy cooking

Pad thai noodles and veg thai soup

Am back to blogging after a long long sorry that this post might not be written in a super awesome way, but these recipe absolutely don't focus on the writing this time...its going to take me a while to get used to pen things in an interesting way...but i do want to write more, and while i haven't been blogging i have been saving a lot of recipes i have been wanting to share.

this is my second pad thai recipe...the difference in this recipe is that I am going to tell you pad thai sauce recipe...well that sounds not really making a sauce from scratch, just mixing some sauce to make the pad thai sauce. If you are lover of chinese/ thai food you would have most of these sauces at home, so you can spare from buying one more "pad thai noodle sauce"
I also tried making thai beg soup from scratch, and this is indeed an awesome soup...super tasty and excellent addition to any noodle or rice dish.

Pad Thai Noodle:
for the sauce:
  1. 1/2 cup water
  2. 3 tsp chilly sauce (i used sriracha)
  3. 3 tsp soy sauce
  4. 3 tsp honey
  5. 2 tsp vinegar/lime juice
  6. 1 tsp sweet and sour sauce
  7. 2 tbsp peanut butter
for the noodles:
  1. 1/2 packet thai noodles
  2. 1/2 onion chopped lengthwise
  3. 1/2 bell pepper chopped lengthwise
  4. 1 tbsp finely chopped garlic
  5. 1 tbsp ginger paste
  6. 5-6 mushrooms 
  7. 1/2 packet tofu (optional)
  8. 4-5 florets broccoli
  9. oil to sauté
  10. salt to taste
  1. in a bowl mix all the sauces together
  2. in a wok saute onion, after a min or so add ginger and garlic paste
  3. then add bell pepper and salt
  4. once bell peppers are tender add mushrooms, broccoli and tofu..
  5. make the noodles as per instructions on the packet
  6. once the veggies are semi-cooked add the sauce mix and let it simmer for a min.
  7. add the noodles and toss everything well together.
You can mix and match veggies as per what you have in your home, you can add snap peas, beans etc. you can also use the asian veggie mix that is routinely available in the grocery can add 1/2 tbsp of brown sugar to the sauce mix if you like it sweeter..

Now, lets begin with the soup..this is a super easy soup that needs the same veggies as the pad thai noodles, thats why i like to make it together :) also the other good part about this soup is that the spices used are indian so we have them in our kitchen all the time :) :)

Ingredients for the soup:
  1. 1/2 onion chopped lengthwise
  2. 1/2 bell pepper chopped lengthwise
  3. 4-5 mushrooms
  4. 4-5 florets broccoli
  5. 1 tbsp ginger paste
  6. 1 tbsp garlic paster
  7. 6-7 cups vegetable stock/ water
  8. 1 can coconut milk (500 ml)
  9. 1/2 packet tofu (optional)
  10. salt to taste
  11. oil to sauté 
  12. cilantro to garnish
spices/ flavouring for the soup:
  1. 2 tsp soy sauce
  2. 1tbsp peanut butter
  3. 1/2+1/4 chilly powder
  4. 1/4 turmeric powder
  5. 1 tsp cumin coriander powder
  6. 1 tsp sweet and sour sauce
  7. 1 tsp vinegar/lime juice
  • Saute onion, garlic and ginger..
  • Add bell-pepper, mushrooms and broccoli..
  • once you they cook for a minute or two add the vegetable stock and coconut milk
  • add all the spices, simmer for 5-10 minutes, you can bring to to boil before taking it off the flame.
  • garnish with cilantro.
  • add the lime juice once you take it off the flame

Notes: if you feel the soup is too creamy you can add 1 cup of water or vegetable may add little sugar (1-2 tsp) if you can add more or less chilly powder per taste..the amount in the recipe doesn't make the soup spicy at all...if you are adding cumin-coriander powder separately, then add 1/4 of cumin and 3/4 coriander may add tofu to the soup as well.

The best part of this recipe is you can make this simultaneously as you make the noodles, and its all out together real quick..

Enjoy your thai dinner :)