Hello dearies, its that time of the month again. I can't believe SNC challenge has reached its 5th month. I was so gutted last month as due to work-related reasons I couldn't participate in the Jan challenge. I am so glad I finally made it to this months challenge. Better late than never eh? And what better time to post this recipe than my 100th post :-)
Also, a special thanks to Divya for understanding my circumstances and not kicking my humble-self out even though I couldn't complete last months challenge. :-)
You guys who follow my blog knows excatly what this challenge is about. Just in case some of you are visiting my blog for the first time, here is a snap shot of what has happened in the SNC family till now.
As you can see, the recurring theme is that the south team wins hands down. he he. What say north team????????
Kadha ithu vare/ The story so far
|Challenge||Year||Month||Northern team||Southern team||Winner|
|SNC-1||2012||October||Mysore pak||Divya Prakash||Bhel Puri Chat||Shruti Dhingra||Northern team|
|SNC-2||2012||November||Adhirasam||Yashodha||Gulab Jamun||Pallavi||Southern team|
|SNC-3||2012||December||Medu Vada||Sherin Deepu||Misal Pav||Meena Bhatia||Southern team|
|SNC-4||2013||January||Vadakari||Ramya||Ghewar||Manjula Bharath||Southern team|
|SNC-5||2013||February||Green Peas Kachori &Spicy Dum Aloo||Sanoli||Paal Kozhukattai||Tamil||Wait and see|
Sanoli, thank you for challenging us southerners with such a yummy combo. Here is how I made it.
SPICY DUM ALOO
1- Baby Potatoes-10 small
2- Oil-3 tbsp
3- Hing/ Asafoetida-1/4 tsp
Cumin Seeds-1/2 tsp
Fennel Seeds-1/2 tsp
4- Grated Ginger-1 tsp
Green Peas-1/2 cup
Green chillies -2, chopped
5 - Tomato-1, chopped
6- Turmeric Powder-1/2 tsp
Cumin Powder-1/2 tsp
Coriander Powder-1 tsp
Kashmiri Red Chilly Powder-1 tsp
Garam Masala-1/2 tsp
7- Water - 1/4 cup
8- Coriander Leaves-2-3 tbsp
Yogurt -3/4 cup
Water - enough to make a gravy
- Pressure cook potatoes for 3 minutes after the first whistle. This gives you firm yet cooked through potatos. Peel their skins off and fry them with 1 tbsp oil until golden turning sides often. Takes about 3-4 minutes.
- Heat oil in a pan and add (3) and saute. Now add (4) and saute till ginger is not raw anymore. Add (5) followed by (6). Saute well.
- Add 1/4 cup of water, cover and cook until the peas are done.Add yogurt and saute to mix well.
- Now add the crispy potatoes and enough water to make a gravy. Add salt and cover and cook until the gravy thickens. Serve hot with green peas kachori.
GREEN PEAS KACHORI
(Makes ~ 6 kachoris)
1- Flour-3/4 cup
Water - enough to make a dough
2- Ghee-1/4 tbsp
3- Green Peas-1 cup
Green chillies-1, chopped
Water - 1 tbsp
4- Hing/ Asafoetida-a pinch
Grated Ginger-1/2 tsp
Roasted Cumin Powder-1/4 tsp
5- Salt-to taste
6 - Oil- enough to deep fry
- Grind (3) to a coarse paste.
- Heat ghee in a thick bottomed pan and add (4). Keep on stirring till the mixture turns dry and is completely cooked. This should take 4-5 minutes.
- Allow to cool and divide the mixture into 6 equal portions.
- Mix (1). Add enough water to make a firm dough.Knead well to get the gluten out and the dough turns stretchy/elastic.
- Divide into 6 equal portions, make balls of each portion and press them to a small circle. Place the filling in the center, bring the edges together and pinch to seal. Roll the stuffed balls into discs taking care not to spill the stuffing, a bit like making aloo paratttas.
- Deep fry until both sides are golden, takes 30 seconds to cook each side.
- A dry peas stuffing is essential for an easy roll.
- I omitted the yogurt in the dum aloo recipe to suit my taste and it was so yum.
The dum aloo was the best potato recipe me and my hubby have had ever. It was so yummy, it will feature on our dinner table many many more times in the years to come. Thank you Sanoli. The peas kachori was a hit too. It is amazing how the dry peas paste melts in your mouth to give such a brilliant taste.