Showing posts with label aloo. Show all posts
Showing posts with label aloo. Show all posts
Rajasthani Aloo Sabji
Wednesday, March 26, 2014
You all know that am running a week of blogging marathon with traditional dishes as theme for this week and i chosed Rajasthani cuisine, already i have posted few numbers of delicious dishes from this cuisine. Seriously am amazed the variety of foods this cuisine have and each and every dish is simply awesome and definitely healthy as well as quick when compared to most of the South Indian dishes.
My todays Rajasthani dish is this aloo sabji, this is one among my recent favourite and it takes hardly less time to get ready and goes pectly as side dish with rotis.I prepared this sabji yesterday and serve with pulkhas. Both works wonder and we had a filling and satisfying lunch sterday. The original recipe is from Madhuris space.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
3nos Potatoes (cooked & cubed)
1cup Yogurt
1tbsp Gram flour
1tsp Chilly powder
1tsp Coriander powder
1/2tsp Cumin powder
1/4tsp Turmeric powder
Salt
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/2tsp Fennel seeds
1/2tsp Onion seeds/Kalonji
2nos Cloves
1inch Cinnamon stick
1no Bay leaf
Oil
1/4tsp Asafoetida powder
Add the gram flour in yogurt and give a mix..
Heat enough oil in a pan, add the mustard seeds, let it splutters.
Now add the cumin seeds,fennel seeds,kalonji,cloves,cinnamon,bay leaf and asafoetida powder, fry for few minutes.
Add now the gramflour-yogurt mixture and bring it to boil.
Add the cubed potatoes,salt, mix well, add a cup of water and cook in simmer for few minutes.
Put off the stove and serve with rotis.
My todays Rajasthani dish is this aloo sabji, this is one among my recent favourite and it takes hardly less time to get ready and goes pectly as side dish with rotis.I prepared this sabji yesterday and serve with pulkhas. Both works wonder and we had a filling and satisfying lunch sterday. The original recipe is from Madhuris space.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
3nos Potatoes (cooked & cubed)
1cup Yogurt
1tbsp Gram flour
1tsp Chilly powder
1tsp Coriander powder
1/2tsp Cumin powder
1/4tsp Turmeric powder
Salt
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/2tsp Fennel seeds
1/2tsp Onion seeds/Kalonji
2nos Cloves
1inch Cinnamon stick
1no Bay leaf
Oil
1/4tsp Asafoetida powder
Add the gram flour in yogurt and give a mix..
Heat enough oil in a pan, add the mustard seeds, let it splutters.
Now add the cumin seeds,fennel seeds,kalonji,cloves,cinnamon,bay leaf and asafoetida powder, fry for few minutes.
Add now the gramflour-yogurt mixture and bring it to boil.
Add the cubed potatoes,salt, mix well, add a cup of water and cook in simmer for few minutes.
Put off the stove and serve with rotis.
Greenpeas Kachori with Spicy Dum Aloo Koraishutir Kochuti R Aloor Dam SNC Challenge
Monday, March 3, 2014
Do i need to talk about the successful monthly event called SNC challenge, i can talk about this event for a whole day, actually this event is started by one of the most sweetest blogger of this virtual world,she is none other than Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. If you are like me,a South Indian by birth obviously you wont have any idea of many traditional dishes from North India, obviously this event will definitely motivate you to cook and taste those unknown famous North Indian foods.
Drain the excess of oil with a paper towel and repeat the same process until the dough and filling gets finished.
Today morning, the first thing i did is to check my mail to know wat was our this months SNC challenge, thank god Sonali challenged us with my favourite deep fried fritters called Greenpeas Kachori with Dum Aloo, i have already tasted kachori with green peas and dum aloo apart but never together, definitely this kachori with dum aloo is a wonderful chance for us to taste this fabulous Bengali delicacy challenged by the wonderful Sanoli while Southern team challenged the northern team with Paal Kozhukattai, a recipe challenged by Tamilarasi, every South Indians would have definitely tasted this lil rice dumplings in sweet coconut milk atleast once in a while, its quite a traditional sweet we do quite often during Ganesh Chathurthi or else sometime for our evening snacks.
Thanks to both Sanoli and Tamilarasi for being this months hosts and am sure both teams will have definitely a wonderful time in cooking these both challenges. Since i have all the ingredients for the greenpeas kachori and dum aloo, just finished making them and enjoying while writing this post. I just skipped my lunch as i could resist tasting this yummy food,enjoying this beautiful kachoris with flavourful and fingerlicking dum aloo. Sanoli, am loving this combo dear, if you would havent challenged us with this recipe,i would have never thought of combining this both together. Thanks a ton.
For Green Peas Filling:
3cups Green Peas (frozen)
4nos Green Chillies
1/4tsp Asafoetida
1tsp Ginger paste
1tsp Sugar
1tspCumin powder
1tbsp Clarified Butter/ghee
Salt to taste
For Kachoris:
3cups All Purpose Flour /maida
1/2 tsp Salt
4 tbsps Oil
Oil for Deepfrying
Grind the green peas with green chillies with few drops of water as coarse paste.
Heat the ghee, add the asafoetida powder,fry and add the grounded green peas paste in it, add now the ginger paste and mix everything nicely.
Now add the cumin powder, salt and sugar to the paste and stir continously until the excess water evaporates.
Once the mixture is almost dry,put off the stove and keep aside to cool completely.
Take the maida,salt and oil in a bowl, knead to a smooth and stiff dough with enough water and keep for half an hour aside.
Divide the dough and the already prepared green peas paste as equal balls.
Roll a dough ball as a small disc, place a green peas ball and seal the edges tightly, roll it gently as a circle with a rolling pin, be caul not to press much so that the filling will come out.
Meanwhile heat the oil for deep frying, once the oil is hot, drop gently the already rolled kachoris and fry until the oil stops bubbling.
Drain the excess of oil with a paper towel and repeat the same process until the dough and filling gets finished.
For Dum Aloo:
10nos Baby Potatoes
1/4 tsp Asafoetida powder
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Bay leaf
1/2cup Green Peas
4nos Green Chillies (chopped)
1no Tomato (big & chopped)
1/2tsp Turmeric powder
1/2tsp Cumin powder
1tbsp Ginger paste
1tsp Coriander powder
1tsp Kashmiri Red Chilli powder
1/2tsp Sugar
1/2tsp Garam Masala
2tbsps Coriander Leaves(chopped)
3/4cup Plain Yogurt (thick)
Oil
Salt
Wash and pressure cook the baby potatoes, once they get cool,peel the potatoes.
Heat oil in a pan,fry the baby potatoes until they turns brown, remove from the oil and keep aside.
To the same pan, fry the bay leaf,asafoetida powder,cumin seeds,fennel seeds until they turns brown;
Add in the green peas and fry for few minutes, add now the chopped tomatoes,green chillies and fry for few more minutes.
Finally add the turmeric powder,coriander powder, ginger paste,chilly powder and salt, cook until the oil separates from the spices.
Now add the sugar,already fried potatoes and cook for 3minutes, add the thick yogurt to the potatoes,cook everything for 5minutes and put of the stove,finally add the coriander leaves.
Serve hot the green peas kachori along with spicy fingerlicking dum aloo..
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