Since many had leftover posts, I thought we could have this to ease everybody. For the day one, I have a stir saute from Gujarat for the Gujarati Thali.
We have a Monsoon coming up and during the weekends its been raining mid noon. The weekend showers were so bad that Monday was declared holiday. After an unexpected hiatus for about two weeks, I was getting back to cooking. I planned for some interesting topic that I will share soon. So two dishes got done for that. Of course I have the Bake-a-thon coming up, which seem to be tossing between two topics. Whatever it is, that topic will surely make my kids go gaga and my friends say not again! So I am sure you have guessed what I am planning for the December.
Anyway that's update on the home front. Hoping I will have the dishes prepared ahead, here's a simple Batata Nu Shaak, I love the ring the term has! The recipe is from here, travelled from here.
Between if you want some tea time snacks, check out Palak Pakoras
Potato, cubed with skin on - 4 big
Tomato - 1 chopped finely
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing a little
Turmeric Powder a pinch
Red Chilli Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Sugar - 2 tbsp (I added a tiny bit)
Salt to taste
Coriander Leaves to garnish
How to make Batata Nu Shaak
Heat oil in a pan. Add the mustard seeds. When it sputters, add the cumin seeds and hing.
Next add the cubed potatoes. Saute for a couple of minutes. Now add the turmeric powder, chilli powder, cumin powder and coriander powder. Saute for another minute. Cover with lid for few minutes.
Add the chopped tomatoes, sugar and 1 cup of water.
Cook in low flame till all the water is absorbed and the potatoes are cooked.
Garnish with finely chopped coriander leaves.
Serve with your rice or rotis
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