Sunday, December 13, 2009

Alu (Batata) Ras Bhaji & Puri

For Bhaji


2 medium sized potatoes - cut into bite size pieces
1 medium onion - finely chopped
2 dried red chillies
1 tomato - chopped OR 4 kokums
1 teaspoon mustard seeds
1 teaspoon cumin seeds
a pinch of asafoetida
2 tablespoons oil
4 cups water
1/2 teaspoon turmeric powder
1 teaspoon kashmiri chilli powder
1/2 teaspoon garam masala
1 teaspoon dhania jeera powder
salt to taste
chopped cilantro for garnish


In a saucepan add oil - when it heats up, add the mustard seeds. When they crackle add the cumin seeds and the dried red chillies. Add the chopped onions and fry till they turn transparent. Then add the tomatoes OR the kokum and add 2 cups of water. Add turmeric, chilli powder, dhania jeera powder, garam masala powder and mix well. Add the chopped potatoes and salt to taste. Close the lid and let the mixture boil. Once it boils - lower the heat and let it simmer for about 20 minutes or till the potatoes are cooked. Add more water if required - this water tastes good with the puris. Garnish with chopped cilantro and serve with puris.

For Puri


1 cup wheat flour
4 teaspoons oil
pinch of salt
water to knead into a hard dough
oil for deep frying


Once the puri dough s knead - let it rest for 15 minutes. Make small round balls and roll into small tortillas - about 4 inches diameter. Deep fry in hot oil till they turn a golden color. A good puri will fluff up.

Chicken Vindaloo


2 pounds of boneless chicken pieces - cubed
5 tablespoons oil
3 medium onions - finely chopped
salt to taste

For Vindaloo Masala
4 teaspoons kashmiri chilli powder
2 teaspoons dhania jeera powder
1 teaspoon garam masala powder
6 to 8 garlic cloves - finely chopped OR 2 tablespoons of garlic paste
1 teaspoon tamarind paste
1 teaspoon sugar
1 teaspoon salt
1/4 cup vinegar


In a bowl - mix all the ingredients for the vindaloo masala. Mix very well - do not add water. Leave it aside. Use part of the masala to marinate the chicken pieces in and let it stay for 15 to 20 minutes.
In a kadhai - add the oil and when it gets hot, add the onions and fry till they turn golden brown. Then add the remaining vindaloo masala and mix well. Add 1/2 cup of water. To this add the marinated chicken pieces. Mix well and let it cook. Generally cooks in 20 to 30 minutes. The gravy should be a thick consistency as in the picture. Add water only if required. Check salt and add if needed.
Serve with Naan or Neer Dosa - If serving with rice the gravy needs to be a little less thick.

This is a dish generally prepared with lamb. If using lamb, cook it in a pressure cooker for upto 3 whistles - lamb cooks faster in a pressure cooker.

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