February 23, 2013

Peas kachuri & dum aloo


For peas kachuri:
1.Sweet peas (store bought) 2 cups
2.Ginger 1" long piece
3.Green chili 2
4.Roasted & grinde cumin and coriander seeds 2tablespoon
5.Salt & sugar as per taste
6.Maida 2 cups
7.White oil for deep frying

For dum aloo:
1.Small potatoes 1lb
2.Tomato 2 chopped
3. 2tbsp poppy seed,10 kaju,2 tbsp char magaj,1" long ginger.(Make a paste of these ingredients togather)
4.2 cups of coconut milk.
5.Salt & sugar as per taste
6.Cumin seed 1 tsp
7.Bay leaf 1 big
8.Garam masala pwd 1/2 tsp
9.Vegetable oil to cook.
10.Turmeric 1/2 tsp,red chili pwd to taste & cumin pwd 1 tsp


Peas kachuri:
1>Make a paste of peas,ginger & green chili using very little water.
2>Add coarsely ground roasted cumin coriander,salt & sugar to the peas paste and fry the paste with little water to make a stuffing and keep aside.
3>Now make a soft dough with maida,little salt,white oil & some warm water and cover it and keep aside for 1 hr.
4>After 1 hr make small balls from the dough and put the stuffing into the balls and roll them with little oil to make small disk.
5>Heat oil in a deep wok and fry the kachuries one by one and put on paper tissue.

For dum aloo:
1>Peel the potatoes and prick them and put them into salty water for 6-8 hrs.
2>Heat oil in a pan.
2>After 6-8 hrs take them out from salty water and fry them in hot oil and put them in a bowl.
3>Now add some cumin & bay leaf in the rest of the oil and fry for a while.Add Chopped tomatoes and some salt to it and cover and simmer to cook the tomatoes.
4>Add the masala paste,turemric,red chili & cumin to it and fry till oil separates from masala.
5>Add some sugar and fried potatoes to the pan and mix them with fried masala very well.
6>Add the coconut milk to it and cover & simmer it till potatoes cooked.
7>When the potatoes cooked higher the stove and dry the gravy.

8>When the gravy becomes dry sprinkle garam masala and serve with hot peas kachuri.

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