Monday, June 28, 2010

Dal , Chawal , Potato salad & Puri , Aloo with Kachumber


Dal , Chawal , Potato salad & Puri , Aloo with Kachumber
Dal, Chawal with Potato Salad

Ingredients

For Dal :

  • ½ cup chana dal
  • ½ cup black gram dal ( split )
  • Salt to taste
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • 1 – inch piece ginger, chopped
  • 2 green chillies , chopped
  • 1 teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • 1 tablespoon ghee
  • Coriander leaves for garnishing
For Chawal ( rice ) :

  • 1 ½ cup basmati rice
  • 3 cups water
  • ½ teaspoon cumin seeds
  • 6-7 peppercorns
  • 1 black cardamom
  • ½ teaspoon sugar
  • 1 bay leaf
  • 2 cloves
  • Salt to taste
  • 1 tablespoon ghee
For Potato Salad :
  • 5 medium – sized potatoes ( boiled )
  • 1 teaspoon chaat masala
  • ¼ teaspoon red chilli powder
  • ½ teaspoon cumin seeds powder
  • 1 green chilli ( chopped )
  • Salt and pepper to taste
  • 1 teaspoon coriander leaves , finely chopped
  • Juice of 1 lemon

Method

For Dal :

Mix and wash both the dals. Cook in a pressure cooker along with 3 cups of water, salt , ginger, green chillies and turmeric powder. When cool , mix well. Heat ghee in a pan. Add all the ingredients for seasoning. As soon as they crackle , pour it over to dal. Transfer into a serving bowl. Garnish with chopped coriander leaves. Serve hot with chawal.

For Chawal :

Soak basmati rice for 30 minutes in water. Heat oil in a pan. Fry all the spices for a minute. Add rice along with water. Cover and cook on a low flame till all water evaporates and rice is done. Serve hot with dal.

For Potato Salad:

Peel and chop potatoes into bite size pieces. Place them in a large bowl. Sprinkle all the masalas, salt , green chillies, coriander leaves and lemon juice over it, mix well and serve with dal – chawal.

Puri – Aloo with Kachumber

Ingredients

For Puri :
  • 2 cups wheat flour
  • ½ cup semolina ( sooji )
  • ¾ teaspoon salt
  • 1 teaspoon ajwain
  • Water for kneading
  • 2 teaspoon oil
  • Cooking oil for frying
For Aloo :
  • 500 g potatoes ( boiled )
  • 1 ½ tablespoon oil
  • A pinch of asafoetida ( hing )
  • 1 teaspoon cumin seeds
  • ½ teaspoon red chilli powder
  • Salt to taste
  • 8 tablespoon curd ( beaten )
  • 1 teaspoon garam masala powder
  • 2-3 cloves
  • 1 small stick of cinnamon
  • 2 bay leaves
  • 1 ½ cup water
For Kachumber :
  • 1 cup cucumber ( peeled and chopped )
  • 1 cup onion, chopped
  • 1 cup tomatoes , finely chopped
  • 1 teaspoon chopped coriander leaves
  • 1 ½ teaspoon lemon juice
  • 2 green chillies , chopped
  • Salt and pepper to taste
  • 1 cup pomegranate ( shelled )
  • 1 teaspoon chaat masala

Method

For puri :
  1. Mix flour , semolina ( sooji ) , salt and thyme.
  2. Put 2 teaspoon oil and make a stiff dough with water. Keep for half an hour in an airtight container.
  3. Make small balls from the dough, roll out puris on a greased board and fry till it is golden in colour. Serve hot with aloo.
For Aloo :
  1. Chop the boiled potatoes. Keep them aside. Heat oil. Add asafoetida, red chilli powder, salt , garam masala powder , cloves , crushed cinnamon, bay leaves and curd.
  2. Cook for 2-3 minutes. Add potatoes, stir over a low flame for 5 minutes. Then add water, simmer over a low flame for 7-8 minutes or till done. Serve hot with puri.
For Kachumber:

Place all the ingredients in a bowl. Mix well and serve with puri aloo.

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