 Ingredients: potatoes-4 boiled and skinned Tamarind -1 1/2 dissolved in 1 cup warm water Onion_1 sliced Oil-2 tablespoons Asafotida - pinch Sugar-1 tablespoon mustard-1/2 tsp zeera-1/2 tsp red chilly-2 fennel-1/2 tsp fenugreek-1/2tsp curry leaves-few Ginger-garlic paste-1 tablespoon curry masala powder_1 tbsp red chilly powder_1/2tspn Turmeric powder_1/2tsp salt to taste water - 1/2 cup Preparations: Using knife,pierce each potato in 4 piece. Heat oil in heavy large skillet over medium heat. Add potatoes and saute till golden and crisp. Remove from heat and set aside. Add Asafotida,mustard,zeera,red chilly,fennel,fenugreek and curry leaves saute till fragarance. Add onion fry 1 min,add red chilly powder,turmeric powder, masala powder,ginger-garlic paste with little water Cook for about 1 minute, then add the sugar,tamarind dissolved water ,potatoes and salt Cover and Simmer until the sauce has thickened about 10 minutes. Garnish with curry leaves and serve hot.  |
One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...