"Aloo poha"

A wonderfully light but filling breakfast or snack that is easy on the tummy and a perennial favourite with my family. "Aloo poha" literally means potato with beaten rice and these are the main ingredients here. This dish originates in Western India, mainly Maharashtra.

Serves 4
Preparation and cooking time: 30 minutes

Ingredients

1. "Poha" or "chidva" or white beaten rice (thick variety) - 250 gms
2. Potatoes diced - 1 cup
3. Onions chopped - 3/4 cup
4. Green chillies (chopped) to taste
5. Salt to taste
6. Oil - 3 tblsp
7. White sesame seeds or "safed til" - 1 tsp
8. Cumin seeds or "jeera" - 1/3 tsp
9. Turmeric powder - 1/2 tsp
10. Curry leaves - few
11. Lime juice, chopped coriander leaves and a little grated coconut (optional) for garnish

Method

1. Heat the oil in a wok with a lid, on medium heat. When the oil is hot, add the sesame seeds and cover. After the sesame seeds splutter, add the cumin and stir.
2. Add the onions, potatoes, curry leaves, green chillies, turmeric powder and salt. Stir and cover to cook on medium heat.
3. Meanwhile, pick and clean the "poha" and place it in a colander. Wash the "poha" in the colander and make sure all parts of the "poha" are wetted well. It is better to do this step using drinking water. Leave the poha to drain. The poha swells a bit and the different grains show up well.
4. When the potatoes and onions are well cooked, added the damp "poha" and stir well. Cover and cook till the "poha" is cooked through and heated well. The "poha" should be yellow like the potatoes and hot to touch. Adjust seasoning.
5. Stir in some lime juice, grated coconut and coriander leaves. Cook for a minute and take off heat.
6. Serve piping hot.

Tips

Use the thick variety of "poha" as, while washing, the thin variety could become a damp sticky mass, in step 3.

Any remaining "poha" may be steamed well, in a colander, to be reheated.

Sauteed peanuts or cooked green peas may also be added along with the poha in step 4.

You may also crackle mustard seeds, if you like in step 1.

Easiest fish pie

Another family favourite and mine too for its absolute simplicity. The ingredients are easily put together and this can be prepared ahead of mealtimes and baked when you need it. This is preferably to be had on a cold, wet day though it tastes just as good at any other time too.

Serves 4 to 6
Preparation and cooking time 45 minutes to 1 hour

Ingredients

1. Fish (firm and fleshy) - 250 gms
2. Potatoes - 250 gms
3. Fresh bread crumbs - 3/4 cup
4. Milk - 1 1/2 cups
5. Eggs - 2
6. Cheddar cheese (grated coarsely) - 3/4 cup
7. Onions chopped - 2 tablespoons
8. Ginger (grated very fine) - 1/2 tsp
9. Salt to taste
10. Black pepper powder to taste
11. Chilli flakes to taste (optional)
12. Mixed vegetables diced (carrots, beans or peas) - 1 cup
13. Butter - 1 tablespoon
14. Coriander leaves or spring onion leaves chopped - 2 tablespoons

Method

1. Pre-heat the oven to 175 degrees. Boil the fish in a cup of water with a little salt and ginger. After cooking, skin and bone the pieces. Flake coarsely or leave as big pieces. (Fish stock may be used in another recipe or discarded with the ginger.)
2. Boil potatoes. Skin and mash coarsely.
3. Mixed vegetables like carrots, beans or peas may be cooked dry in a little water and salt.
4. In a bowl, mix all the ingredients except the fish and butter. Adjust the seasoning.
5. You can add the fish pieces into the mix or place them in a baking dish.
6. Tip all of the mixed ingredients into the dish and spread it out. The top need not be smoothened out. (An uneven top gives the pie a nice look when it is done.) Dot the top with the butter.
7. Place in oven and bake for at least 30 minutes or till the top has golden peaks.
8. Serve hot with a green salad.

Tips

Olive oil may be used instead of butter if you like.

I like to use a fair amount of black pepper powder and chilli flakes.

Small chunks of cheese also taste good here and there in this dish. Processed cheese cubes may be used if cheddar is unavailable.

Shrimp and tart mango in coconut sauce

Succulent shrimp and slices of tart mangoes cooked together and flavoured with a smooth coconut sauce is a favourite in our family and I try to make it a few times before green mangoes take a bow in summer.

Serves 4 to 6
Preparation and cooking time: 30 to 45 minutes

Ingredients

1. Shrimp (shelled, gutted and washed) - 250 gms
2. Tart green mangoes - 2 or 3 (should give about 1 cup of long slices)
3. Turmeric powder - 1/2 tsp
4. Chilli powder - 1/4 tsp
5. Onion (sliced long) - 1/2 cup
6. Salt - to taste
7. Coconut grated - 1 cup
8. Cumin - 1/4 tsp
9. Garlic flakes - 1 or 2 (depending on size)
10. Green chillies (depending on heat) - 3 to 5
11. Fish tamarind or "kudumpulli" - 1 or 2 pieces (optional)
12. Onions diced - 1 tblsp
13. Oil (preferably coconut)- 2 tblsp
14. Curry leaves - 2 sprigs
15. Green and red fresh chillies slit - 2 or 3
16. Fenugreek (roasted and powdered) -1/4 tsp

Method

1. Peel, stone and slice the mangoes in strips.
2. Check the mangoes for tartness. If not very tart, then prepare the fish tamarind by washing it under running water and tearing into smaller strips.
3. Combine items 1 to 6, and if needed the fish tamarind, in a vessel. Add enough water to come to a finger above the ingredients and cook till the mango slices can be cut through with a spoon.
4. Grind items 7 to 10 with 3 or 4 curry leaves into a smooth paste.
5. Add the paste to the cooked shrimp and mango mix and add a little water, if needed.*
6. Boil the shrimp, mango and coconut mix well, till it foams for a couple of minutes. Adjust salt. Take off heat.
7. Heat the oil in a pan and saute the diced onions till brown. Add the red/green chillies and the remaining curry leaves. Fry for a few seconds more and pour the tempering over the shrimp curry. Add the fenugreek powder. Mix everything well.
8. Serve hot with rice.

Tips

*Water needs to be added to get a fairly thick but runny gravy. However, it is likely that there is enough stock in the shrimp mix and you donot have to add any more water.

Use a "meen chatty" or a clay pot in this recipe if possible.