Thursday, March 8, 2012

Holi special

Holi Special Menu
जीरा आलू , चुकंदर पूरी और भाँग की चटनी 
Jeera Aloo
Beetroot Poori
Bhaang Chutney
Cucumber Raita

May this festivity of Holi
Bring into your life
vibrant colors of happiness....
Happy Holi.

Jeera Aloo (Stir fried potatoes)
Jeera Aloo (जीरा आलू)
Ingredients: (serves 4)
8 baking potatoes, peeled and sliced 
1 tsp cumin seeds
3 tbsp vegetable oil
1 tsp turmeric powder
2-3 tsp coriander powder
2 tsp red chili powder
salt and pepper to taste
  • Heat oil in a pan and add cumin seeds.
  • Let them splatter for 30 seconds, then add potatoes. Coat then evenly with oil and cumin.
  • Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
  • Cover the pan and simmer for 10-15 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Different types of potatoes might take different amount of time to cook. Garnish with fresh coriander.

Beetroot Poori
Beetroot Poori (चुकंदर पूरी)
2 cups whole wheat flour
2 medium sized beetroots
1-2 tbs ghee(clarified butter) or oil
1 tsp salt (optional)
oil for deep frying
  • Boil Beetroot in a little water. Cool and puree it fine using as little water as possible.
  • In a deep mixing bowl or a food processor take the flour and add salt and ghee. Work the fat in well so that the flour resembles breadcrumbs. Too much fat here will give problem while frying.
  • Add the beetroot puree and knead the flour into a hard dough. In most cases the liquid in the spinach puree will be enough. If not then add some water. Make sure the dough doesn't become too soft.
  • Take oil in a deep pan and heat. To test for correct temperature put a tiny piece of dough in it. If the dough rises instantly then oil is ready for frying.
  • Divide the dough into small lime sized balls. Roll the dough into a circle of aprox. 3 inch diameter. Gently immerse it into the hot oil. The poori will puff up, then turn it over to cook on the other side till done (40 seconds).
  • Serve hot.

Bhaang Chutney

Bhaang Chutney ( भाँग की चटनी )
1/2 cup bhaang seeds
1 tsp cumin seeds
4-5 green chilies
large handful fresh coriander
salt to taste
lemon juice to taste
  • Dry roast bhaang seeds and cumin seeds in a hot skillet for  3-4 minutes till lightly brown and starts to impart a toasted aroma. Cool and dry grind to a fine powder.
  • In a blender grind together everything including powdered bhaang and a little water to form a smooth chutney consistency. Enjoy.

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