Boil, peel, cool, and dice 2-3 russet potatoes. Soak half a cup of boondi and set aside. Roast and chop half cup of peeled peanuts. Coarsely crush a table spoon of whole coriander seeds. Heat oil, add 1/2 teaspoon black mustard seeds, one whole red chilli, crushed coriander seeds, 1 teaspoon cruched red chilli flakes, 1/2 teaspoon fennel seeds, a pinch of aesofetida, and add the potatoes. Add salt and let it saute for about a minute. Add 3/4 teaspoon amchur powder, 1/2 teaspoon chat masala, soaked boondi, peanuts, chopped cilantro and mint. Let the mixture cool. Beat about 11/2 cups of yoghurt with 1/2 cup of water. Mix it with the potato mixture, and garnish with red chilli powder, chat masala, and chopped herbs. Cool and eat for dinner on a sultry summer night...
Fafda: 200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder. https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi: In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
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