INGREDIENTS
Potato - 250 grams
Salt - 1 tsp
Tomato - 1
Turmeric - one fourth tsp
Green chili - 2-4
Cumin seeds - half tsp
Asafotadia - one fourth tsp
Oil - 1 tsp
PROCEDURE
Peel and dice the potatoes into half inch cubes. Heat the oil. When the oil smokes add the cumin seeds and asafotadia. When cumin seeds start making a splattering sound slit and add the green chilies now, if you want the curry hot. Add the chopped tomato after 30 seconds. Add the salt. When the tomato is soft add the turmeric powder. Add the potatoes now. Stir for 2 minutes. Transfer in a pressure cooker. Add water to just barely cover the potatoes. Add the whole chilies now if you do not want the curry to be hot. Close the lid tightly. Put on high flame. When the pressure cooker whistles or comes to full pressure put the flame off. Let the cooker open automatically. Your tasty potato curry is ready. Serve with rotis or kachoris.
Posted by Keya
Showing posts with label INDIAN VEG SIDE DISH. Show all posts
Showing posts with label INDIAN VEG SIDE DISH. Show all posts
GREEN PEAS KACHORI
INGREDIENTS
Shelled fresh green peas - 250 grams
Flour - 500 grams
Green chillies (optional) - 2
Ginger paste - 2 tsp (1 inch cube piece)
Saunf seeds - 1 tsp
Asefotadia - half tsp
Cumin seeds - 1 tsp
Dry red chillies - 2
Sunflower oil - 2 cups
PROCEDURE
Roast the cumin seeds and dry red chillies and grind them to a powder. Keep aside.
First, grind the saunf seeds to a powder. Now , alongwith the saunf powder grind the green peas, green chillies and ginger to a paste.
Heat 2 tsp of oil in a wok. When oil smokes add the asafotadia. After 30 seconds add the paste of green peas, green chillies, ginger and saunf powder. Add 1 tsp of salt. Go on stirring fast and continuously, on high flame till the mixture has a dough like appearance. Add the roasted dry chillies and cumin seeds powder- stir and shut off the heat. The mixture should feel like a soft dough.
Take the flour. Add 1 tsp of salt and half cup oil. Mix well. Now add water little and knead into soft dough. Knead well. Divide and make into lime sized balls. On the other hand make marble sized balls out of the peas mixture.
Take a lime sized flour dough ball. Press with a finger right in the center of the ball. Increase the size of this hole by patting with thumb and fingers. Pat the center with the thumb and the outer part with fingers. When the hole is quite large enough, put a green peas ball inside the hole. Press, pat and pull the flour ball to cover the green peas ball completely and neatly. In this way make as many balls as you can. It is natural that either some flour dough or some green peas mixture would be left over.
Now take some oil and grease the rolling board and pin. Press lightly and roll out each ball (green peas ball covered by flour dough) flat into one eighth inch thickness. Grease the ball too before rolling. You stop rolling further if the green peas mixture bursts out. You should roll in such a way that the green peas mixture does not leak out of the flour dough. Roll out all the balls in this way. Keep them aside without touching each other.
Mean while, heat the rest of the oil in a wok. When oil smokes, slide one rolled dough slowly inside the oil. Press very lightly with a ladle or slotted spoon on the rolled dough when it is fluffing (puffing) up. After 10 seconds turn it over and press in the same way. Wait for 10 seconds or until it has light brown specs. Shift it away, sliding on the side of the wok with a slotted spoon, to drain out oil. Fry all in the same way. You can roll out the dough and fry them at the same time. It would save your time.
Your green peas kachoris are ready. My daughter loves these very much and calls them green kachoris.
Posted by Keya
Shelled fresh green peas - 250 grams
Flour - 500 grams
Green chillies (optional) - 2
Ginger paste - 2 tsp (1 inch cube piece)
Saunf seeds - 1 tsp
Asefotadia - half tsp
Cumin seeds - 1 tsp
Dry red chillies - 2
Sunflower oil - 2 cups
PROCEDURE
Roast the cumin seeds and dry red chillies and grind them to a powder. Keep aside.
First, grind the saunf seeds to a powder. Now , alongwith the saunf powder grind the green peas, green chillies and ginger to a paste.
Heat 2 tsp of oil in a wok. When oil smokes add the asafotadia. After 30 seconds add the paste of green peas, green chillies, ginger and saunf powder. Add 1 tsp of salt. Go on stirring fast and continuously, on high flame till the mixture has a dough like appearance. Add the roasted dry chillies and cumin seeds powder- stir and shut off the heat. The mixture should feel like a soft dough.
Take the flour. Add 1 tsp of salt and half cup oil. Mix well. Now add water little and knead into soft dough. Knead well. Divide and make into lime sized balls. On the other hand make marble sized balls out of the peas mixture.
Take a lime sized flour dough ball. Press with a finger right in the center of the ball. Increase the size of this hole by patting with thumb and fingers. Pat the center with the thumb and the outer part with fingers. When the hole is quite large enough, put a green peas ball inside the hole. Press, pat and pull the flour ball to cover the green peas ball completely and neatly. In this way make as many balls as you can. It is natural that either some flour dough or some green peas mixture would be left over.
Now take some oil and grease the rolling board and pin. Press lightly and roll out each ball (green peas ball covered by flour dough) flat into one eighth inch thickness. Grease the ball too before rolling. You stop rolling further if the green peas mixture bursts out. You should roll in such a way that the green peas mixture does not leak out of the flour dough. Roll out all the balls in this way. Keep them aside without touching each other.
Mean while, heat the rest of the oil in a wok. When oil smokes, slide one rolled dough slowly inside the oil. Press very lightly with a ladle or slotted spoon on the rolled dough when it is fluffing (puffing) up. After 10 seconds turn it over and press in the same way. Wait for 10 seconds or until it has light brown specs. Shift it away, sliding on the side of the wok with a slotted spoon, to drain out oil. Fry all in the same way. You can roll out the dough and fry them at the same time. It would save your time.
Your green peas kachoris are ready. My daughter loves these very much and calls them green kachoris.
Posted by Keya
POTATOES WITH POPPY SEEDS
INGREDIENTS
Potatoes - 250 grams
Poppy seeds - 5 tsp
Green chillies - 2-4
Mustard oil - 2 tsp
Salt - 1 tsp
PROCEDURE
Peel potatoes. Cut into about one third inch cubes. Let water boil in a vessel. Wash the potatoes well. When water starts to boil add potatoes, salt and green chillies. The water should be just to cover the potatoes. Cover the vessel. Lower the flame. Now dry grind the poppy seeds and then add water and grind to a course paste. When potatoes are done add poppy paste. Raise the flame. Add the mustard oil after a minute. Shut off the heat. The potatoes with poppy seeds or allu posto (aloo or alu means potato in Bengali) is ready. Serve hot with rice.
This is an Indian side dish specially popular in Bengal. It is very easy to cook.
Posted by Keya
Potatoes - 250 grams
Poppy seeds - 5 tsp
Green chillies - 2-4
Mustard oil - 2 tsp
Salt - 1 tsp
PROCEDURE
Peel potatoes. Cut into about one third inch cubes. Let water boil in a vessel. Wash the potatoes well. When water starts to boil add potatoes, salt and green chillies. The water should be just to cover the potatoes. Cover the vessel. Lower the flame. Now dry grind the poppy seeds and then add water and grind to a course paste. When potatoes are done add poppy paste. Raise the flame. Add the mustard oil after a minute. Shut off the heat. The potatoes with poppy seeds or allu posto (aloo or alu means potato in Bengali) is ready. Serve hot with rice.
This is an Indian side dish specially popular in Bengal. It is very easy to cook.
Posted by Keya
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