Monday, 28 May 2012

Doi Potol/Dahi Parwal

Doi Potol/Dahi Parwal
500gms Large Potol/Parwal
1 cup Sour Curd
½ cup Grated Coconut
2 Tablespoon onion ginger pest
1 Tablespoon Cumin Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
½ Teaspoon Garam Masala Powder (2-3 Green Cardamom
1 stick Cinnamon powder)
1 Bay Leaf
½ Teaspoon Cumin
Oil for frying Potol
2 Tablespoon Ghee


 Scrap the Potol/Parwal lengthwise leaving streaks of skin on alternate strokes
Chop off the pointed end at both side
wash and dry the Potol and mix with little Turmeric and Salt, keep aside
Heat Oil in a deep bottom Wok or Kadai
Fry the Potol in batches till golden brown
Drain and keep aside, remove the oil
In a small Bowl add all the powdered ingredients and add little water to make a smooth paste
Now heat the ghee on the same Kadai
Add Bay leaf, whole Cumin (Jeera) and allow to crackle
Add Grated Coconut and sauté the coconut till light golden.
Add the onion ginger paste and masala paste and stir well
Cook for 5 minutes while stirring continuously, sprinkle water if required
Add the fried Potol and sauté it for a minute.
Now beat the curd in a bowl, slow the heat and pour in the beaten curd gradually
Add salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat
Now lower the heat, cover and simmer for 10 minutes or till the potols are soft
Remove the cover and check for seasoning, adjust accordingly
Cook till the Ghee separates on the side and add Garam Masala powder
Serve hot with Pulow, Rice or Luchi.

 Tip: This is a thick gravy, adjust chilli pepper to desired spicyness.

Ladies Finger with mustured

Recipe type: Side dish
Preparation time: 30 Minute(s) 
Cook time: 20 Minute(s) 
 Difficulty: Very Easy

 Ingredients 500 gms ladies finger (bhindi)
3/4 tbsp oil
7 slit green chillies
1 tsp turmeric powder (haldi)
salt to taste
3 tbsp white mustard (rai / sarson) paste
½ tsp Menthi
1 pic chopped Tomato

Method 1.First wash the lady finger (bhindi) and make vertical slits on ladies finger, Keep aside.
2.Make a paste of the mustard and keep aside for a few minutes
3.Heat the oil in a pan (kadhai), add the mnethi and after lady finger and sauté till they turn soft.
4.Add the turmeric, green chilies, chopped tomato and salt, mix well and sauté for 5 minutes or till the ladies finger and tomato are almost cooked.
5.Add the mustard paste and bit water, mix well and sauté for 5 minutes.
6. Check to see if the bhindi is soft and then remove from the gas and serve hot.

Kasurimethi Aloo Dum

12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled)
1/4 cup onion paste
1/2 teaspoon grated ginger
1/4 cup of tomato puree
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 teaspoon red chilli pepper
1/2 teaspoon cumin Powder
1 teaspoon sugar
2 Bay leaves
2 Green chillies, whole
Salt to taste
2 + 2 tablespoons of Oil

Ingredients For garnishing

kasurimethi, fresh and chopped
2 Green chilies.


Heat 2 tablespoons of oil in a frying pan, add the potatoes, a pinch of turmeric powder, and salt. Saute the potatoes till they are light golden. Transfer the potatoes to a serving bowl and keep aside.

In the same frying pan, add the other 2 tablespoon of oil, add the bay leaves and afetr few seconf add the onion, ginger paste and saute for a few minutes until the paste turns golden and the raw smell goes away on low heat.

Add the tomato puree and sauté till nicely blended with the onion-ginger paste.

Add the remaining turmeric powder, red chilli powder and cumin powder , salt and sugar . Saute the entire mixture well, cover and let it simmer on low heat until the masala-mix is thickened (takes about 10 min).

Now add the potatoes and the 2 green chilies and mix everything well with the masala adding just a little water. Cover and let it simmer on low/medium heat for another 15 minutes until the masala has coated the potatoes well and is thick and garam masala powder.

When done, garnish with fresh kasurimethi, green chilies