The Writer's Blog

Aloo ke Masaledaar Lachche (Indian Version of 'French' Fries) Punjabi Recipe MY RATING : 8.5/10   Ingredients: 1/2 tsp red chilli powder oil for frying salt to taste 8 big size potatoes 1/2 tsp cumin powder 1/4 tsp dry mango powder 1/2 tsp chaat masala Method : Take off the potatoes, wash and cut into fine matchsticks or grate. Soak in cold water for at least 1 hour, changing the water twice. Remove and pat dry on a towel. Heat up the oil in a kadhai over moderate heat. Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate. Remove when they are pale golden and spread on an absorbent paper to take off excess oil. Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala. Sprinkle this masala mixture over the fried potatoes while they are st

Kashmiri Dum Aalo MY RATING - 8.6/10 Source - http://www.surfindia.com/recipes/kashmiri-dum-aloo.html Ingredients 500 gm : Potatoes (small) 1½ cup : Yogurt (Dahi) ½ tbsp : Gramflour (Besan) 4 no : Green cardamom (Chhoti Elaichi) ½ tsp : Dry ginger powder (Soonth) ¾ tsp : Fennel seed powder (Saunf) 5 no : Cloves (Laung) 2 no : Cinnamon sticks chutney (Daalchini) 1 ½ tsp : Chilli Powder Sarson (mustard) oil for frying Method Grind together - bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to