Aloo ki Subji

INGREDIENTS:-

Baby potatoes - 4 cups boiled, peeled and cubed
Fresh yogurt - 1 cup
Gram flour - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Bay leaf - 1
Cloves - 2
Cinnamon - 2 sticks
Asafoetida - a pinch
Red chilly powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Ghee - 1 tablespoon
Coriander leaves - 2 tablespoon chopped

METHOD OF PREPARATION:-

• In a bowl combine the yogurt and gram flour and whisk well. Keep aside.
• Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
• Add the yogurt and gram flour mixture, chilly powder, turmeric powder, coriander powder and continue to stir till it comes to a boil.
• Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
• Serve hot garnished with coriander leaves.
  

Rajasthani Khadi

Ingredients

For the kadhi4 cups curds (dahi), beaten
2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
For the pakodis 1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying
For the tempering12 mm. (1/2") stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
2 tbsp oil

Method of preparation:-For the pakodis

• Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
• Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
• Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

• Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
• Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
• Simmer for 10 to 12 minutes.

How to proceed
Add the pakodis to the hot kadhi and mix well. Serve hot