One thing winter invariably does is make you crave for sumptuous food. Chapatis, aloo gobhi, aloo paratha would all fall into that category but these are dishes that not too long ago, were considered restaurant fare and to a certain extent exotic food. Cooking these dishes did not come naturally nor did they fit in neatly with the menu of the day. Chapatis were always accompanied by a watery gravy and aloo gobhi would have been considered too dry for a side. This all changed when I started cooking for myself, aloo gobhi, aloo parantha all make their appearance once a week and are considered down home food. The only thing I make sure is to have a raita of some kind to substitute for the watery kurma/gravy of childhood.
Anita's Sookhi Aloo Gobhi with chapatis and a mushroom raita on the side makes for a complete meal enjoyed by all. We used to visit a hole in the wall place, infact a very dirty dhaba place for their samosas and this aloo gobhi. The food was tasty and for Indian food very very reasonably priced but cleanliness was a BIG problem. There was always a big queue waiting to buy samosas and the rotis, parathas, naans were all cooked right before our eyes and my consolation was they were made fresh so can't be all bad. Eventually their Food Service License was suspended and place was shuttered for rat and roach infestation. Did not surprise me though I have wondered often why the guy (a respected ex-professor) could not keep the place clean. But no worries there, once armed with this recipe I no longer miss the hole in the wall place anymore.
1. 2 packs Baby Bella mushrooms washed and sliced
2. 1 1/2 tsp sambhar powder
3. Salt to taste
4. 1 1/2 Cups Yogurt
1. In a wok heat oil and add the sliced mushrooms
2.The mushrooms will shed water, add salt and on high continue to cook till the water evaporates.
3. Add the sambhar powder and saute for a minute.
4. Cool completely and add to the yogurt.