For some people cooking comes naturally. They have no need of detailed instructions, guidance or recipes. My husband is one of them! When he decides to cook something he lets memories guide him, if he is recreating a dish he has had. If he is trying something new it is pure instinct, and a definite idea of what the dish should taste like, that directs him.
Few days back he made this Bihari Aloo Bhujia which he keenly remembers enjoying during his childhood days in Bihar. In this recipe thin slices of potato are cut without removing the skin and cooked with onion and very little seasoning. The crushed garlic that is added almost at the end of the cooking process enhances the taste of the dish. Served with steaming rice and dal, it is pure delight.
Ingredients:
6 mid size potatoes
2 onions
4 cloves garlic
1/2 tsp jeera( cumin seeds)
1/4 tsp methi (fenugreek seeds)
1/4 tsp kalonji ( nigella )
2 dry whole red chillies
1/4 tsp turmeric powder
Salt to taste
1/4 tsp red chilly powder
4 tbsp mustard oil
Method: Finely slice onions. Crush garlic. Cut thin slices of potatoes without removing skin. Wash well and drain.
Pour the mustard oil in a heavy bottom pan and let it come to smoking point. Close flame and allow to cool a little. Restart the flame and add jeera,methi and whole red chillies to the oil. After half a minute add the potatoes. Saute on high till potatoes are a little fried. Add the sliced onions and kalonji. Saute for few minutes till the onion begins to change colour. Lower the flame and add salt, turmeric powder and red chilly powder. Cover and let it cook till potatoes are tender. Add crushed garlic, mix well and close.
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