Tag: peppercorn

Aloo ka Salan with Khameeri Roti

main meal
ALOO or POTATO, one of the most popular and versatile vegetabe in the world. This wonderful root vegetable, takes on all flavours beautifuly, when teamed with meat or vegetables. Today’s recipe is based on a recipe from the book DAASTAN E DASTARKHAN by Sadaf Hussain. I loved reading this book which has awesome recipes . A cook book well written with each recipe having its own small memory attached to it.

In India, every region has its own popular recipes for aloo sabji/ salaan. The sookha aloo puri served in maharashtra, which is a popular dish to take on long train journeys, or the aloo or potato chaats of Banaras which are oh so spicy and tangy, the Dum aloo of Awadi cuisine and so on.
Potatoes are a favourite with children and adults. Also considered to be healthy carbs, unless fried.
But the pleasure of eating french fries dipped in different sauces, or biting into a piece of sindhi aloo tuk, double fried crispy goodness is something which I love. So when I came across this interesting recipe incorporating anjeer( dried figs) I knew I had to make this. And believe me it was a very tasty sabji which I paired with Khameeri Roti.

INGREDIENTS For Aloo Salan
4 boiled potatoes, cubed.
1 big onion finely chopped
2 +1 tbsps of mustard oil
1 tsp cumin seeds
1/2 tsp grated ginger
1 tsp finely chopped garlic
4 medium tomates, finely chopped
1 green chilli, chopped
2 tsp khus khus(poppy seeds) soaked in 1 tsp water, then ground to a paste.
1 tsp corriander powder
1 tsp crushed black pepper
1 tsp garam masala
1 tsp turneric powder
1 tsp red chilli powder
2 or 3 dried figs , diced.
Salt to taste
Fresh corriander leaves.

METHOD.
Heat 1 tbsp mustard oil in a pan and sauted the boiled potatoes till crisp.
Remove and keep aside.
Heat 2 tbsps mustard oil , when it smokes add onions and saute till translucent.
Add cumin seeds, and ginger garlic.
Cook for few mins before adding the tomatoes, green chilli and all the dry spices.
Add the khus khus paste and diced figs.
Season with salt to taste.
Toss in the potatoes, and about half cup of water.
Reduce the heat and let it simmer covered for about 10 mins.
Adjust the gravy as you wish, I prefer a thick gravy which can be mopped up with a soft roti.
Garnish with corriander leaves.
KHAMEERI ROTI
In a deep bowl take 250 gms flour
Add 1 tbsp instant yeast, 1 tsp powdered sugar , 1 tsp salt.
Mix the dry ingredients and add 1 tbsp of oil. Rub with finger tips.
Add 100 ml of warm milk and 50 ml of warm water.
Knead to a smooth dough adding 1 tbsp oil as you go.
Cover with cling wrap and keep in a warm place for 1 hour.
After one hour, DON’T punch down the risen dough.
Just divide into 6 and roll out thin rotis.
Heat a tawa and put one roti, cook on high heat.
Flip after few mins and baste with flavoured oil, pressing with a spatula as you go.
Sprinkle corriander leaves .
And flip again.
Remove onto a plate.
Serve hot.
# Basting oil..
Take 1/4 cup oil, add 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder.

Dakshin paneer do pyaaza

Uncategorized

Regional flavours of India are truely amazing. The same type of dish will taste differently in every state of India. The secret lies in the spices of course. Each state and sometimes even cities have some favourite spice which is dominant in most dishes. Todays recipe is the do pyaaza. Almost every indian is familiar with this dish where onion is used in 2 forms, a ground paste of onions as well as sliced onions. In todays recipe, I have used whole shallots ( also called sambhar onions) as well as sliced onions. The Dakshin or southern twist is in the simple masala made dominantly with udad dal also known as black lentils. Udad dal rules southern India where its use in almost all idli and dosa preparation is extensive. Using Paneer in this dish gives it a north Indian twist.

Growing up in Pune, my knowledge of south Indian food was limited to dosa, idli and medu wada. Going to Priya restaurant for these treats was often, and something to look forward to. The fragrance of food as you entered this small and cozy restaurant on main street was mouth watering . Of course, the waiters would always direct us to go upstairs where it was for families and ladies only.

My interest in cooking led me to try out different dishes from all over India, leaving a medly of recipes in my cookbook. Spices in the south use udad dal which is roasted slowly and powdered with red chillies and asafoetida, peppercorns etc. Aside from the mainstays,South India also has a huge variety of delicious vegetatarian and non vegetarian food.

Todays recipe is based on chettinad style of cooking. Please do try this simple dish and serve with chappaties or adai rotis made with rice flour.

Ingredients

200 gms paneer cut into cubes

15 shallots

1 sliced onion

2 sprigs of curry leaves

1 tbsp tamarind paste

1 tsp mustard seeds

1/4 th tsp hing/ asafoetida

2 or 3 dry red chillies

15 black peppercorns

1 tbsp split udad dal

Corriander leaves to garnish

Method

1. Dry roast together, udad dal, black peppercorns and dry red chillies. When the dal turns a light golden brown, shut the flame and keep aside to cool. Grind into a fine powder and keep aside.

2. Heat 1 tbsp of coconut oil, add mustard seeds , hing and curry leaves.

3. Now add whole shallots and stir fry on a low flame till the out skin of the shallots starts turning soft and light golden…about 4 to 5 mins.

4. Add the paneer and stir fry further for 5 mins and add sliced onions. Also add the tamarind paste.

5. Add salt to taste and powdered spice mixture. Mix well.

6. Cook further for few mins and add chopped corriander leaves.

Serve hot.