Tag: easy recipes

Lunch & Dinner

Aloo Bharta – Spiced Mashed Potatoes, Odia Style

Puspa


🥔 The Simpler It Is, The Better It Tastes

No tempering.
No frying.
Just boiled potatoes, mashed with mustard oil, green chilies, and salt. That’s it.
And yet, somehow, it never fails to hit the spot.

Aloo Bharta is the most loved companion of Pakhala Bhata, eaten across Odisha in summers — a cool meal with bold soul.

This isn’t the buttery mashed potato from the West.
This is fire in your fingers, pungent with mustard oil, made with feeling more than measurement.


🛒 What You’ll Need (Serves 2–3):

2–3 medium boiled potatoes, peeled

1–2 green chilies, finely chopped

½ tsp grated garlic (optional but traditional in Odia style)

1 small onion, finely chopped (optional)

1–2 tbsp mustard oil (raw)

Salt to taste

Chopped coriander (optional)




🥄 How to Make It – No Pan, Just Hands

1. Mash It Your Way

Mash boiled potatoes in a bowl — by hand for authenticity.
Add chopped green chilies, garlic (if using), onion, and salt.

2. Add the Mustard Kick

Drizzle mustard oil generously. Mix well until everything blends into a smooth, spicy mash.

3. Serve with Heart

Best served with Pakhala Bhata, dal-chawal, or even plain roti.
Top with coriander if you like a fresh finish.



❤️ Why Aloo Bharta Is Forever a Favorite

No cooking needed — just boil, mash, mix

That sharp mustard oil bite makes it stand out

Easily adjustable — mild or fiery, your call

Because the simplest things often taste the best

Breakfast

Steaming Up Mornings: My Mother’s Masala Poha with a Side of Love

Puspa

There’s something about Indian mornings — the clanging of the tawa, the hiss of tadka, and the smell of curry leaves that can wake you up better than any alarm.

Growing up, our Sundays always began with the sizzle of Masala Poha. My mother would be halfway through her chai, hair tied in a loose bun, already orchestrating magic in the kitchen. She believed breakfast wasn’t just the first meal — it was the mood-setter for the day.

As kids, we didn’t need clocks. The aroma of mustard seeds popping was enough to tell us it was time to get out of bed.

🍛 Recipe: Masala Poha

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

🛒 Ingredients:

  • 1½ cups flattened rice (poha) – thick variety, rinsed and drained
  • 1 small onion, finely chopped
  • 1 small potato, diced and boiled or parboiled
  • 1–2 green chilies, chopped
  • ½ tsp mustard seeds
  • ½ tsp turmeric powder
  • 1 tsp lemon juice
  • 6–8 curry leaves
  • 2 tbsp peanuts (optional, but highly recommended)
  • 1 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish
  • Sev or bhujia for topping (optional but so good!)

🔪 Instructions:

  1. Prep the poha: Rinse the poha in a colander under running water. Let it sit and drain. It should be soft but not mushy.
  2. Tempering: In a pan, heat oil. Add mustard seeds and let them crackle. Toss in curry leaves and peanuts. Sauté until peanuts are golden.
  3. Aromatics: Add onions and green chilies. Cook till onions are translucent.
  4. Spice it up: Add turmeric, potatoes, and salt. Mix gently.
  5. Add poha: Fold in the soaked poha. Mix well and cook for 2–3 minutes on low heat.
  6. Final touch: Switch off the heat. Squeeze lemon juice. Toss.
  7. Garnish: Sprinkle with coriander and top with sev if desired.

💡 Tips:

  • Add some grated coconut if you like a South Indian twist.
  • Want it spicy? A little red chili powder works well too.
  • Don’t skip the lemon juice — it lifts the whole dish!

❤️ Closing:

This simple masala poha isn’t just food — it’s a hug from my childhood. It reminds me that even the busiest mornings can begin with something warm, nourishing, and made with love.

Give it a try, and maybe share it with someone special.