Archive for the ‘Curries’ Category

Jeera Aloo

Posted: March 5, 2013 by incidentalcooksuman in Curries, Indian Food
Tags: , , , , , ,

Jeera Aloo

Sometimes the best things are also the simplest. Whenever I run out of dishes to make for dinner or lunch this is one dish that comes to my rescue. Jeera Aloo, the first dish I learnt to cook, and it continues to be my all time favorite.

Jeera Aloo is one of the simplest Indian vegetarian dish, where jeera stands for cumin seeds and aloo stands for potatoes. Potato are so versatile, it can be cooked in numerous ways and no matter how you cook them, a potato dish will always taste great.

This is a dry dish and thus is ideal for taking with you when you are travelling. I remember mom making this for our train journey, it’s not that you don’t get food in trains or at station but to be honest there’s always concern about the hygiene of the food. And nothing is compared to a good homemade meal. We used to have this with pooris or parathas and pickle on side.

There are many different variations to this dish, and you will find various recipes online. This recipe is how my mom makes jeera aloo at home always, simple yet delicious.

Ingredients:

  • 2-3 big potatoes, par-boiled
  • 1 small-sized white onion, finely chopped
  • 2 green chillies
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon roasted cumin seeds
  • 1/2 teaspoon degi mirch
  • 1 teaspoon lime juice
  • 2 tablespoon light olive oil
  • chopped coriander leaves for garnish
  • salt to taste

Method:

  • Peel the potatoes and cut into medium sized cubes.
  • Heat oil in a skillet. Add cumin seeds, once they crackle add chopped onions and green chillies and cook until onions turns light brown in color. Add  turmeric powder, coriander powder, gram masala powder, degi mirch and salt to taste. Cook for 3-4 minutes.
  • Add cubed potatoes and mix gently so that the potatoes are coated with masala.
  • Check for salt and add chopped coriander leaves and sprinkle the cumin powder and add lime juice. Mix well. Switch of the heat.
  • Serve hot !

Jeera Aloo

Misal Pav

I remember having Misal-Pav in our office canteen. In Mumbai most people travel at least 1 to 2 hours to office everyday, so it is obvious that not everybody is going to have breakfast at home first thing in the morning. Breakfast menu’s in office canteens like misal-pav, vada pav, idli-sambhar to name a few are very popular. Since, I lived very close to office, I would skip breakfast at home to have Misal-Pav in office.

Misal Pav is another popular breakfast dish in Mumbai. Misal literally means mixture and this dish is a mix of sprouts(dried peas, moth beans and moong beans) which is cooked in onion-tomato-coconut gravy and topped with chopped onion and Farsan or mixture( which is again a  mixture of dried spicy gram flour noodles, roasted peanuts, roasted channa dal). And it is served with none other than our famous pav(bread).There are different versions of Misal like Bombay Misal, Puneri Misal and Kolhapuri. This is my version to the dish. We had this for dinner yesterday night with fresh baked pav bread.

Ingredients:

  • 2 1/2 cups mixed sprout legumes
  • 1 medium onion, chopped
  • 1 tbsp ginger-garlic paste
  • 1 large tomato, chopped
  • 2 tbsp crushed tomatoes
  • 4 green chillies, seeds removed
  • 1/2 tsp fennel seeds
  • 1/4 tsp asfetodia powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 3 tbsp shredded fresh/frozen coconut flakes
  • salt to taste
  • coriander leaves for garnishing
  • chopped onions for garnishing
  • lime/lemon quarters for garnishing
  • farsan/Sev/mixture
  • 2 tbsp plus 1 tsp light olive oil/vegetable oil

Method:

  • To start with boil the mixed sprouts in pressure cooker for 1 whistles Or until tender. Strain the sprouts and reserve the liquid. Keep it aside.
  • Heat a tsp of oil, add chopped onions and sauté until light brown in color, add fennel seeds, green chillies, ginger-garlic paste and shredded coconut and fry for 2-3 minutes. Once done add chopped tomatoes, crushed tomatoes and grind the mixture into a fine paste.
  • In another pan, heat 2 tbsp oil, add asafoetida powder and add the masala paste followed by turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 5-6 minutes.
  • Add the reserved liquid(for me it was 1 cup), water( I have added 1 cup) and add boiled sprout to the masala.Check for seasoning.
  • Cover the lid and boil for 5-6 more minutes on low-medium heat.
  • The gravy is ready to savored with pav bread.

Assembing the Misal Pav:

  • Take a large serving bowl , add two big ladle full of gravy in the bowl, topped with chopped onions, mixrure/farsan and coriander leaves. Not to forget the lime/lemon wedge. Serve it with pav. And serve your misal-pav piping hot. Enjoy!!

Note:

For sprouting the legumes, soak them overnight. Next day, wash and drain them with water and tie in muslin cloth or cotton kitchen towel. Keep it under a heavy bottom dish in a kitchen closet. The next day you will have beautiful and perfect sprouted legumes ready.

Misal Pav

Misal Pav