Jeera Aloo

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

Guacamole

Posted: February 25, 2013 by incidentalcooksuman in Snack
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Guacamole

I remember having guacamole for the first time in some restaurant and to be honest I didn’t like it much. It was recent that I started making guacamole for hubby’s evening snack and fell in love with this dip. That doesn’t mean I love avocados.  I just like avocados in guacamole and that too made my way with lots of fresh grated garlic and lime juice.

There are lots of different ways to make guacamole. I make my guacamole with, ‘ The secret ingredient’ , yep you guessed it,  garlic. In my opinion, its one of the simple and delicious recipe – although you can feel free to experiment with other ingredients.

Ingredients:

  • 1 large ripe avocado
  • 1/4 small red onion, finely chopped
  • 1 tablespoon chopped cilantro
  • 1 teaspoon lime juice
  • 1/4 teaspoon kosher salt
  • 1 Thai green chilli, seeded, ribbed, and finely minced
  • 2 garlic cloves, grated

 Method:

  • Split the avocados and scoop the flesh into a medium bowl. Mash with a fork or back of spoon lightly. Leave some chunks of avocados here and there.
  • Stir in the onion, cilantro,  chopped chillies, lime juice, salt, and gently stir all together.  Adjust seasoning to your taste.
  • Transfer to a serving bowl and garnish with finely chopped red onions.  Serve with tortilla chips.

Guacamole

My Notes:

I usually prepare guacamole and store in fridge prior to serving. Don’t toss out the avocado pits, instead toss them back into the finished guacamole and hide in center. They will help to keep your guacamole from turning brown.

Use ripen avocado for guacamole. Place the avocado in the palm of your hand. Gently squeeze without applying your fingertips as this can cause bruising. If the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat. If the avocado does not yield to gentle pressure it is considered still “firm” and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe. For speeding ripening process, place the fruit in brown paper bag in a cool, dark place.

How to get fruit/pulp out of Avocado skin?

Take a sharp knife and cut all the way around the avocado (the long way).  Gently twist it and it will come apart into two pieces. On the half part (without a pit) – use a spoon to scoop out the avocado flesh. Use a sharp knife to tap into the pit lightly, twist it and it will come right out of the avocado. Then you can scoop out the flesh from the other half.