Showing posts with label aalo. Show all posts
Showing posts with label aalo. Show all posts
Monday, February 17, 2014
Deghi aalo gosht
Deghi aalo gosht
Ingredients
- Mutton ½ kg with bones
- Onion 2 sliced and fried golden
- Whole spices 1 tbsp
- All spice 1 tsp
- Chili powder 1 tbsp
- Coriander powder 1 ½ tsp
- Turmeric ¼ tsp
- Roasted and ground cumin 1 tsp
- Salt 1 tsp heaped
- Ginger garlic paste 1 tbsp
- Oil ½ cup
- Potatoes 2 cut into big pieces
- Ground nutmeg ¼ tsp
- Ground mace ¼ tsp
- Yogurt ¾ cup
- Chopped coriander leaves 2 tbsp
- Green chilies 2 whole
Method
- Heat oil in a pan, fry ½ cup potatoes until light golden and remove.In the same oil fry sliced onion till light golden remove and place on an absorbent paper and crush with hand.
- Add whole spices, ginger garlic paste along with the mutton, fry for 10 minutes add salt, chili powder, coriander powder, cumin, turmeric, fry well for another 2-3 minutes .
- Add 2 cups of water cook till the mutton is half done, then add brown onion ground with yogurt, fried potatoes, all spice, fry well, cover and simmer till the potatoes and the mutton is tender and oil comes on top, lastly add chopped coriander and green chilies.
Saturday, January 11, 2014
Aalo ke samosay
Aalo ke samosay
Ingredients
- Flour ½ kg
- Chopped spring onion 1
- Green chillies 6-7
- Mint ½ bunch
- Coriander ½ bunch
- Oil 250-125 grams
- Boiled potatoes 1-1/2 kg
- Turmeric 1 tbsp
- Oregano 1 tbsp
- Crushed red pepper 2 tbsp
- Chopped coriander 2 tbsp
- Crushed cumin seeds 2 tbsp
- Cumin seeds 2 tbsp
- Water as required
- Salt as required
Method:
- Mix flour, cumin seeds, salt, oregano, oil, water and knead into dough. Keep aside for 15 minutes.Roughly cut the potatoes. Saute red chillies, turmeric, chopped coriander, chopped cumin seeds and salt in hot oil. Now add in potatoes, green chillies, chopped coriander, mint, spring onions and mix well. Make sure that the potatoes are smoothly mashed.
- Now take out in a plate and allow it to cool. Meanwhile make small balls of the dough and roll out into flat strips. Fill with the potato filling and close into the shape of a samosa. Now deep fry and serve hot.
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