Wednesday, March 23, 2011

Puri Aloo kasha And khiri.

                      Puri and aloo dum with kheer is my daughters favourite food. She will ask it for days after she had it once. I remember while during any puja or festival this particular food is cooked in many homes in Odisa. Some time  the "Aloo kasha or aloo dum" is cooked without onion and garlic for the occasion. When we were kids it was the yummiest  food for many of us. Nothing can beat this mouth watering delicious dish for a morning breakfast or snacks. So here goes the recipe for the simple yet delicious recipe .

serves 2-3
2 cups atta or whole wheat flour.
1/2 tsp ajawin / carom seeds.
 1/2 tsp salt.
oil for deep frying.


     In a deep bowl mix all the ingredients. Mix it well to make a firm dough ,just like the regular roti dough.Make small balls out of the dough. With a rolling pin roll it into small rotis , occasionaly using a little oil to help it into the rolling process. Put a kadai or deep pan on flame for frying the puris. Pour oil int  the pan. wait till its smoking hot. now carefully fry the puris on both sides till its golden and puffed.
drain it into plate lined with paper towels to absorb the extra oil. your puris are ready to be served hot.

Aloo kasha:
4-5 big potatoes.
2 big onins cut into thin slices.
6-7 garlic cloves.
1 inch ginger slice.(crush the ginger and garlic together to make a paste)
1 big tomato, cut into slices.
1 -2 tsp kitchen king powder.
1 tsp garam masala powder.
1/2 tsp turmeric powder.
2 tbsp oil( I used mustard oil, but you can make it with any vegetable oil or olive oil).
whole garam masalas (bay leaf, cinnamon stick, cardamom)
Cilantro leaves for garnishing.

      Pressure cook the potatoes , after it is cool down , peel them and cut into cubes. Heat the oil in a deep pan.Add on the whole garam masalas .Fry the sliced onions till golden brown , stir in the ginger garlic paste , mix well and stir it for another 2-3 mins. Add on the  tomato slices, the garam masala powder, the kitchen king, turmeric and salt. Cook till the masala leaves a nice aroma and the raw smell disappears. Stir in the cubed potatoes and cook in a low flame till 10-15 mins. You may add a little water to it.Garnish with cilantro leaves and serve hot with puri or paratha. (you can add green chillies or chili powder to it while cooking as per your taste).

Kheeri or Kheer:
1 ltr whole milk( you can use the skimmed milk)
1 small cup basmati rice.
250 gm sugar( as per your taste)
2 cardamoms.
1 bay leaf.
(cashew and raisins optional)

  Soak the rice for 30 mins in water. Boil the milk with the soaked rice , bay leaf, cardamoms in a medium flame. Stir it occasionally to prevent burning. Cook it till the rice is soft and you get a thick consistency . Add on the sugar and stir it well. Cooking time may take 45mins to 1 hr. Let it cool down before you serve. Serve it chilled or cold it tastes awesome both way.

Enjoy Folks!