Jeera Aloo

Jeera Aloo, another version for Aloo fry, a dish that needs no introduction. Aloo fry, Potato fry, French Fries what ever the name is, is the dish preferred by most of the people. This recipe of 'Jeera Aloo' I got from Sanjeev Kapoor's Khazana. It tasted very well when served with rice. Goes well with roti as well.

                             

Ingredients:

4 Table Spoons Oil,

3 Large Potatoes Boiled and cut into cubes,

2 Table Spoons Jeera/Cumin seeds,

1 Table Spoon Crushed Coriander seeds,

1 Table Spoon Red Chilli powder,

1 1/2 Table Spoons Dry Mango Powder,

1 Table Spoon roasted Cumin Powder,

Salt to Taste.

Preparation:

• Heat oil in an wok, and once done add cumin seeds.
• Once the cumin seeds change their color to brown light in color, add crushed coriander seeds and saute it for a minute or two.
• Add red chilli powder, cumin powder, salt and cumin powder. Mix them well and saute the mixture for two to three minutes.
• Now add boiled potato cubes and toast them till brown in color.
• Serve hot with rice/roti.

Sev Tomato

We got new neighbors a month ago, Gujarati couple. 'Sev Ki Sabzi' is what I heard for the first time from them. In their words, 'Sev ki sabzi is very easy and quick dish that goes well with any kind of rotis'. I thought of giving it a try and picked the version of 'Sev Tomato' from Sanjeev Kapoor's Khana Khazana. It is really a quick dish, and went well when served hot with rotis.

Ingredients:

 4 to 5 Medium Sized Tomatoes,
 1 Cup Sev (I preferred Bhujia Sev),
 2 Table spoons oil,
 1 Table spoon Red chilli powder,
 1 Table spoon Jeera powder,
 1 Table spoon Coriander powder,
 1/2 Table spoon Turmeric powder,
 Salt to taste,
 1/2 Table spoon Mustard seeds/Rai,
 1/2 Table spoon Jeera,
 8 to 10 Curry Leaves,
 Pinch of Asafoetida,
 3 Green Chillies, slit into half,
 1 Table spoon Sugar,
 1 cup finely chopped green coriander.

Preparation:

• Cut the tomatoes into medium sized pieces.
• Heat oil in a pan, and when the oil is hot add hing and mustard seeds and saute it for a while and add jeera and saute it.
• Once the mustard seeds and jeera start jumping add, green chillies to it and again saute it till the chillies got fried well and add the curry leaves.
• Now add tomatoes and saute them for a while. Add turmeric, red chilli powder, jeera powder, coriander powder, sugar, half cup of finely chopped coriander leaves and salt.
• Mix the ingredients well and cook them for a while with a lid.
• Once the tomatoes are cooked, add the remaining half cup chopped coriander leaves.
• Finally, add the Sev just before serving.

Punjabi Bhindi/Okra

Ladyfingers/Okra/Bhindi, is one of my favorite dishes, I like it served in any style. My interest on  Okra made me choose 'Punjabi Bhindi' as my first post. I borrowed this, from 'Sanjeev Kapoor's Khazana'.A simple and very easy to cook recipe that goes well with both rice and roti. 


   

Ingredients:

250 Grams Okra, cut into cylinders,
2 Medium Onions, sliced,
2 Green Chillies, slit,
2 teaspoons Red Chilli Powder,
1/4 teaspoon Turmeric Powder,
2 teaspoons Coriander Powder,
1 teaspoon Dried Mango (Amchur) Powder,
1 teaspoon Cumin Seeds,
Salt to taste,
2 tablespoons Oil.

Preparation:

• Wash and dry Okras, make sure that Okras are not wet. 
• Heat Oil in a non stick pan and allow it to heat. 
• Once the oil is hot, add cumin seeds and sliced green chillies, saute it for half a minute.
• Add onions and saute them till brown.
• Now, add okras and toss to mix them with onions, green chillies and cumin seeds.To this, add turmeric powder, red chilli powder, coriander powder, salt and dried mango powder (amchur).
• Mix well and cook on low heat till the vegetable is done.
• Serve hot with rice/roti.