Looking at all the delicious posts by everyone..I thought of posting a long pending post of mine.. A simple meal of punjabi dum aloo, dahi wadas and rotis.. The dum aloo came out beautiful taste wise, look wise.. although not so healthy but a yumm curry with subtle sweetness of onions and cashews makes it all the more splendid.. and the melt in mouth tangy chilled dahi wadas were devoured in no time... Recipe for Punjabi dum aloo Serves 3 Ingredients: 6-7 baby potatoes/ 3-4 big potatoes cut in quarters boiled 1 onion chopped 3 tomatoes chopped 7-8 flakes garlic minced 1 inch ginger minced 1 bay leaf 1 big elaichi 10 cashews parboiled in milk and made into a paste Salt to taste 11/2 tsp degi mich powder 1 tsp coriander powder 1/2 tsp turmeric powder 11/2 cups approx water 1 tbs ghee 2 tbs oil Oil fir deep frying Method: In a kadai add oil for deep frying. Let it heat till smoking hot.. carefully add potatoes and stir continuously for even cooking till they become crisp. Remove on a paper.. In a pan add oil and ghee add ginger garlic.. let it cook for a minute. Add onions cook on low flame till golden brown. Now add tomatoes cook till mushy. Now switch off the gas..transfer them on a plate and let it cool. Grind them in a mixer grinder to form a smooth paste. Now in the same pan with the remaining fat add badi elaichi and bay leaf. Cook till fragrant add the above paste and cook till oil separates. Add cashew paste and stir continously as cashew paste tend to stick to the bottom. Now add all masalas and potatoes. Stir it and add 1/2 cup water. Cook on a low flame till water evaporates. Now add another cup of water or more till desired consistency is achieved. Cook covered for 5-10 min on low flame. just when u are about to switch off the gas add a tsp of ghee and cover it. Serve hot with rotis or steamed rice.. Recipe for Dahi Vadas Serves 5 Ingredients 1 heaped cup urad dhuli dal 1/2 cup moong dhuli dal 2 green chilies 1 and a little more inch piece of ginger Salt to taste 2 cups curd strained or well beaten 3-4 tsp of water 1/2 cup tamarind chutney 1tsp red chili powder 1tsp roasted cumin powder 2tsp sugarOil to deep fry Method Wash both the dals properly till the water appears clear. Now soak them overnight or 5-6 Hours. Now in a mixie churn the dals with green chilies and ginger with minimum water. Remember that the paste should be thick and grainy. Now transfer in a big bowl. Add salt and mix with a spoon or better with hands in a single direction till the paste becomes light and fluffy. ** Keep a small bowl filled with water near to check whether our paste is ready to be fried or not. For testing just drop a little bit of the batter into that bowl. If the batter drowns in the bowl then u need to beat it more. And if the drop of the batter floats on the top of the water then its ready to be fried. Now keep kadai/wok filled with oil to deep fry the vadas. Now during frying also u need a small bowl filled with water. Dip a spoon in the water and pick up a full heap of the batter and drop into the oil carefully. For every vada u need to dip the spoon in the water. This way the vadas will have equal shape and size. Deep fry the vadas in batches. This quantity will yield around 15-16 vadas. Deep fry them in moderate hot oil. When golden brown then remove them on a paper towel. Let them cool. When you want to serve then in a bowl heat some water till slightly more than lukewarm. Remove from flame add 4-5 vadas at a time. Soak them in water for 5 min and then press them one by one between your palms to squeeze the extra water. Now take chilled strained or well beaten curd add 3-4 tsp of water and sugar and salt to it mix well now add the vadas to it. Keep inside the fridge for 10-15 min. This will ensure that dahi vadas are chilled and the curd hasbeen nicely soaked by the vadas. Now while assembling just sprinkle a little salt, red chili powder, cumin powder and put a couple of spoons of tamarind chutney over it.
Posted on: Sat, 30 Aug 2014 12:23:26 +0000
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