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Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts

Wednesday, November 26, 2014

Alu Pitha (Potato Dosa)

During my childhood days, my grandmother used to travel to her native village frequently. She used to bring back all kinds of freshly harvested produce from our ancestral fields and we would eagerly lap it up. Among all the things she brought back (including the smoked fish and the bamboo shoots), i loved the newly dug out baby potatoes the most. They had a taste and such a wonderful texture that one does not find in the variety sold in the markets.

Most of the times we used to cut it into half and stir fry it with a little mustard paste. That would be the heavenly accompaniment with 'Pakhala' (Read more about the famous 'watered rice' from Odisha HERE) during the hot summer months. Sometimes, we made alu dum with it. But on rare occasions, we turned it into a pitha or a dosa/uttapam kind of dish that goes very well with rice. I had quite forgotten about this recipe but when my mom made it during my recent trip to Rourkela, the memories came flooding back.

Read on for the simple recipe -


















Preparation Time - 10-12 mins


Ingredients -


  • 9-10 baby potatoes
  • 1/4 tsp cumin seeds
  • 1-2 dry red chili
  • 1 tsp rice (i used arwa/raw rice but one can also use Sona masuri instead)
  • 2-3 tsp mustard oil
  • salt to taste


Preparation - Soak the cumin seeds, red chili and rice for 30 mins.

Slightly crush the potatoes using a mortar and pestle . (else you can also chop it into small bits)

Take the soaked cumin seeds, red chili and rice in a mixer jar. Buzz it to get a smooth paste. Then add the crushed potatoes and give it another quick whiz. The mix should be coarse.

Cooking - Heat the oil in a pan/tawa. Add the potato mix to the pan and flatten it out like a pancake or uttapam. (do not spread it too thin)

Cook on one side till it turns reddish. Flip it over carefully and cook it to the same extent on the other side as well.

Remove from the pan.

Serve it piping hot with hot rice or pakhala.



















Note - It does not taste good after it cools down. Re-heating also affects the flavour adversely. So, make it the last dish you cook when sitting down for your meal.

Tuesday, April 1, 2014

Kashmiri Dum Aloo

Kashmiri Dum Aloo is a very popular dish that is among the first options for a vegetarian side dish. A spicy semi-dry curry with a distinct reddish orange color (due to the presence of the Kashmiri red chillis), it goes well with almost every Indian bread and even the rice/pulao varieties.

Quite different from the 'Alu dum' that is popular in Odisha, I had to refer to Tarla Dalal's cookbook for an authentic version of it. Of course, I tweaked it a little to suit my requirement but without compromising on its authenticity. Read on for this super easy version:






Preparation Time - 35 mins

Ingredients -


  • 15-16 Baby potatoes
  • 3 tsp oil
  • 2 tsp butter
  • 3 green cardamom
  • 1 tbsp kasuri methi (dry)
  • 1 tsp Kashmiri chilli powder
  • 1 1/2 tsp honey
  • 1/2 cup milk
  • salt to taste
  • freshly chopped coriander


For making gravy -


  • 2 medium sized tomatoes (fully ripened)
  • 1 medium sized onion (optional)
  • 3-4 garlic flakes
  • 1 inch long ginger
  • 2-3 dry red chillis
  • 2 tbsp broken cashews
  • 2/3 tsp cumin
  • 1/2 tsp fennel seeds
  • salt to taste


Preparation - Roughly chop the onion, ginger and garlic.

Cooking - Bring 1 1/2 cups of water to boil in a saucepan. Add all the ingredients mentioned for the gravy. Boil for 7-8 minutes. Allow to cool down and then transfer to a blender. Make a smooth paste out of it.

Cook the potatoes for 1-2 whistles in a pressure cooker. Allow steam to escape before opening lid. Peel the potatoes.Prick them with a fork and keep aside.

Heat the oil + butter in a wok. Add the peeled and pricked potatoes and fry till light brown. Remove and keep aside.

In the same wok, add green cardamoms and fry for 30 seconds. Then add the masala paste along with chili powder and cook for 7-8 minutes till it starts getting thick.

Rub the kasuri methi between your hand to warm it and then add to the wok. Cook for 2-3 minutes. The gravy is almost done by this time.

Add the milk and honey. Cook for 2-3 minutes. Remove from wok.

Garnish with fresh coriander and serve with hot roti/naan/kulcha.





Note - Add some fresh cream instead of milk for a richer texture.

Thursday, March 27, 2014

Dahi Bara - Ghuguni - Alu dum (Cuttack Style)

'Dahibara-Ghuguni-Aludum' is probably the most popular street food in Odisha after the ubiquitous Gupchup. Actually the two belong to different regions of the State, the Gupchup being a specialty in the Western parts while the former is more popular around the State capital. During my childhood years in Rourkela, we never saw this delicacy being sold on the streets. Visiting relatives from Bhubaneshwar would sometimes mention this and we would wonder why curries like alu dum and ghuguni need to be paired with dahi vadas. But as most of them had very high regards for the yummy 'Gupchup', we never bothered to find out.

It was only after I finished college  (or maybe sometime in the final year) that these cycle-wallahs with their big pots of dahibara and smaller pots of ghuguni/alu dum began to make their presence felt in my hometown. I have to admit that I was quite skeptical about it in those days. And maybe that's the reason I am not so nostalgic about it. My husband in comparison is completely nuts about it. He can have it for breakfast, lunch and also dinner. Nowadays you can find it in every nook and corner of Odisha and everyone keeps raving about it ( I guess the internet wave is behind its popularity to quite an extent. Check out FB.) . The potato crisis in recent times which had the cost of 'Gupchup' heading North came as another boon for this road side delicacy. With an affordable price tag starting at Rupees 5 per plate even the poor could afford it. An added advantage is that it packs in quite a good quantity for the price.

So, here is a very delayed post on Odisha's cult favorite( A big thanks to hubby for pointing out that it had been missing ). Schedule it on a weekend as this is quite an elaborate process. In order to save time, I would suggest doubling the quantity of masala being prepared for the alu dum and removing half of it before adding the potatoes. This masala can be used for preparing the ghuguni.

Read on for the recipe:


















Preparation Time - 1 hour 30 mins

Ingredients -

For the Dahibara

  •  1 cup Urad dal
  •  1-2 green chillis (chopped),
  •  1 1/2 cup curd (slightly sour preferably)
  •  1/2 roasted cumin powder
  •  1/3 red chilli powder
  •  a pinch of baking powder
  •  1 tbsp semolina
  •  1/5 tsp black salt( kala namak )
  •  salt to taste
  •  oil ( for frying )
  •  For tempering -
  •  few curry leaves
  •  1-2 dry red chillis
  •  2 pinch asafoetida
  •  few mustard-cumin seeds


For the Alu Dum

  •  12-15 baby potatoes or 1 big potato
  •  3 tsp grated onion
  •  1/2 tsp Ginger garlic paste
  •  4-5 cloves
  •  1 small bay leaf
  •  1 green cardamom
  •  1/5 tsp cumin seeds
  •  1 tbsp yogurt
  •  1/2 tsp red chilli powder
  •  1/3 tsp coriander powder
  •  1/5 tsp garam masala (optional)
  •  1 1/2 tbsp


For the Ghuguni

  •   1 1/2 cup Yellow peas
  •   1 medium sized potato
  •   1 small tomato
  •   1 medium sized onion
  •   1 tsp ginger-garlic paste
  •   1 tsp cumin seeds
  •   1/3 tsp cumin powder
  •   1/3 tsp coriander powder
  •   1/2 tsp chilli powder
  •   1/5 tsp garam masala powder
  •   1 bay leaf
  •   2 tsp oil
  •   1-2 tsp chopped coriander stems
  •   1/3 tsp turmeric powder
  •   a pinch of baking powder (optional)
  •   salt to taste


For sprinkling on top:


  • 1 large onion, finely chopped
  • 1/2 bunch coriander leaves, finely chopped
  • 5-6 green chillis, finely chopped
  • 1 cup thin sev
  • kala namak
  • jeera lanka gunda (roasted cumin-chili powder)



Preparation -
For the Bara: Soak urad dal for 3-4 hours. Grind into a smooth paste. Add salt and allow to stand for 5-6 hours.Take the batter in a mixing bowl. Mix in the suji and baking powder into the batter. Whip it lightly to incorporate some air into the mix.

Add a little portion of the curd ( approx 2 tsp )to some warm water in a mixing bowl. Add a little salt and mix well.

For the Ghuguni: Soak the yellow peas overnight.
Cut the onion and tomato into small pieces. Peel the potato and cut into small sized cubes.

Cooking -

For the bara: Heat oil in a wok for frying baras. Take a spoonful of the batter and carefully add to the hot oil. Do this 6-7 times per batch. Fry on all sides till it turns brown . Remove the fried vadas and add to the curd water prepared earlier. Allow the vadas to rest in the warm mixture for 1/2 hour.

Meanwhile, take the remaining curd in another bowl. Add salt, black salt, chilli powder, roasted cumin powder and chopped green chillis to it and beat gently to break any lumps. Add 2 1/2 cups water( you can add more if you like a thinner consistency ). Transfer the soaked baras into this curd mixture.

Heat 1 tsp oil in tempering pan. Add mustard seeds, broken red chilli, curry leaves and assfoetida. Pour this tempering over the dahi-baras. Keep aside for 3-4 hours.


For the ghuguni: Wash and put the soaked yellow peas in a cooker along with chopped potato, salt and turmeric powder. Cook for 2 whistles. Remove and keep aside to cool.

Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces and chopped coriander stems. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till raw smell goes away.

Add the tomatoes, salt and turmeric powder. Fry for about 5 mins or till the tomatoes turn mushy. Add the cumin powder, coriander powder and chilli powder. Stir fry for 2 mins and then add the boiled peas. Fry on Medium High for 3-4 minutes.

Add 2 cups hot water and bring to a boil. Simmer for 8-10 minutes on Low flame. Add the garam masala, mix well and remove from flame.


For the Alu Dum: Wash and cook the potatoes for 1-2 whistles . Allow steam to escape before opening lid. Peel the potatoes and cut into two.

Heat the oil in wok. Add the potatoes and fry for a few minute till they turn light brown. Remove and keep aside.

Add the cumin seeds, bay leaves, cardamom and cloves and fry for 20 seconds. Add the grated onion along with the GG paste. Fry till raw smell goes away. 

Add all the powdered masalas and fry for 1 minute. Add curd and fry till oil separates. Add the potatoes and fry along with masala for 1-2 minutes. Add 1 cup boiling water and bring to boil.

Simmer on low for 6-7 minutes before removing from flame. 





The toppings:






Getting your act together. Its showtime.

Place a few baras (4-5 nos) on a plate along with some of the watery curd. Pour about 5-6 tbsp ghuguni over it followed by 3-4 tbsp alu dum.

Sprinkle finely chopped onion, coriander leaves, green chillis, kala namak, jeera-lanka powder and crispy sev on the chat.


















The final product :

















What are you waiting for ????????????? Dig IN!!!!!

Thursday, October 10, 2013

Parwal-Potato Chips

A few days back I blogged about the 'Berhampore Aloo Chips', a Berhampore (Orissa) speciality. It is a wonderful side dish that goes really well with my Osa bara randha (fasting food), i.e., arwa bhata and dalma / khechudi and dahi. This time I prepared the chips with potola(pointed gourd) & kaankada (spine gourd) along with aloo for my Navratri dinner. (The kaankada does not really show up as i only two pieces left from the previous week's)

Read on for the recipe:















Preparation Time - 20 mins

Ingredients- 5-6 nos parwal/pointed gourd, 5-6 kaankada/spine gourd, 1 medium sized potatoes, 1 tsp rice flour, 1 tsp corn flour, 1 tsp besan, a pinch of turmeric, 2-3 tsp sesame, 1/5 tsp coriander powder, 1/2 tsp chilli flakes, salt to taste, oil for deep frying.

Preparation - Wash and peel the potatoes. Cut them into thin strips ( thinner than those you make for french fries ). Also peel and cut the parwal into thin strips. Do the same with the kaankada. Transfer to a mixing bowl.

Add all the remaining ingredients except for oil. Mix together so that all the strips are coated properly.

Cooking - Heat oil in a deep wok.

Add the vegetables in small batches and fry on medium heat for 4-5 minutes or till they turn crisp.

Remove from wok and keep on paper towels to absorb excess oil.


































































Enjoy them as a side dish for your Ashtami/Navami lunch/dinner.




Tuesday, February 22, 2011

Alu Dum ( Oriya style preparation )





















Cooking Time required: 25-30 mins
Cost of preparation: 40-45 Rupees


Ingredients: Baby potatoes ( 200 gm ), onion ( 1 no., medium sized ), tomato ( 1 no. medium ), coriander leaves ( 1 bunch ), ginger ( grated, 1/3 tsp ), garlic flakes ( 5-6 nos), thick yogurt ( 1 tbs ), garam masala ( 1/4 tsp ), cumin powder ( 1/3 tsp ), coriander powder ( 1/4 tsp ), red chilli powder( 1/3 tsp ), green chilli ( 1 no. ), salt, turmeric, oil for deep frying.

Preparation: Cut the coriander stems and keep aside.

Cooking: Boil the potatoes for 10 mins . Keep aside to cool. Peel the potatoes and prick all over with a fork.

Heat oil in a wok. Fry the baby potatoes till they turn golden brown. Remove from wok and keep aside.















Cut the onion and tomato into large chunks.

Heat 1-2 tsp oil in a wok. Add the onion and garlic flakes. Fy till translucent. Add the tomatoes and fry for 3-4 mins. Transfer to a grinder along with the green chillis and grind into a smooth paste.















Heat 2-3 of oil in the wok. Add grated ginger and coriander stems. Fry lightly. Add the turmeric, cumin powder , coriander powder and red chilli powder. Follow with the ground paste and salt, and fry for a few mins.

Add 1/2 cup water along with garam masala, yogurt and fried potatoes. Allow to boil for a few min or till most of the water evaporates.

Serve with rice/rotis/puris.

Alu dum is a popular street food in Orissa. It is garnished with sev, chopped onion, green chillis and coriander leaves and served on a leaf bowl by street vendors.

Friday, July 16, 2010

Potala Alu Bhaja (Aloo Parwal Bhaji)


Cooking Time Required: 15 mins
Cost of preparation: 20-25 rupees

Ingredients: Potato (1 large), potala ( 5-6 nos), pancha phutana (1/3 tsp), chilli-cumin powder (1/4 tsp) oil ( 2 tsp), turmeric ( 1/5 tsp), salt to taste.

Cooking: Cut the potato into long pieces. Lightly scrape the outer covering of the potala and cut into four pieces along the length.

Heat a pan. Add two teaspoon oil. When it starts smoking, add the turmeric and pancha phutana. When the seeds start spluttering, add the potato and potola pieces. Stir fry for 3-4 mins. Then add salt and sprinkle little amount of water. Cover the pan with a lid. Remove the lid and stir at regular intervals till the vegetables are just cooked. Sprinkle some more water if it becomes too dry and the vegetables are still raw.

Add the cumin-chilli powder and mix 1-2 minutes before removing the pan from the fire. Serve with rice or roti. A tasty and low calorie side dish.

Dahi Aloo (Potato and curd raita)




















Cooking Time Required: 10 mins
Cost of preparation: 10-15 rupees

Ingredients: Curd ( 1/2 cup), Potato (1 large), green chilli (1 nos), onion ( 1 small), coriander-mustard seeds (1/4 tsp), chilli-cumin powder (1/4 tsp) oil ( 1 tsp), salt to taste.

Cooking: Boil the potato and keep aside to cool. Cut the onion and chilli into small pieces.

Pour the curd into a mixing bowl, add salt and chilli-cumin powder. Mix well.

Peel the potatao, cut into small cubes and add to the mixing bowl along with the onion and green chilli.

Heat a pan. Put one teaspoon oil, add the coriander and mustard seeds. When the seeds start spluttering, pour into the mixing bowl. Serve with rice or roti.


Tips: Cool the potato before adding the curd. Otherwise the heat will turn the curd into paneer (cheese).

Tuesday, July 13, 2010

Aloo Posta (Potato and Khuskhus curry)


Cooking Time Required: 15-20 mins
Cost of preparation: 30-40 rupees

Ingredients: Potato (1 large), green chilli (1 nos), posto(khus-khus) ( 4 tbs), garlic (2-3 pods), red chilli (1 no.), mustard-cumin seed (1/4 tsp), mustard oil 2 tsp), turmeric powder (1/4 tsp), salt to taste.


Cooking: Cut the potato into fine pieces. Heat a tawa, add 1 tsp oil and the potatoes. Fry lightly and keep aside.

Grind the posto, garlic pods and green chilli into a fine paste.

Heat oil in a deep vessel. When it starts smoking, add the mustard-cumin seeds and red chilli. Fry till the red chilli darkens. Add the posto-chili-garlic paste along with a cup of water. Bring to a boil. Then add the fried potato pieces. Cook for 8-10 mins. Remove from fire and serve with either rice or roti.


Tip: Grind the dry posto seeds. Then add garlic ,green chilli and water and grind again. The paste will be much more fine.

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