I have been part of the South Versus North Group Challenge from January. This is the brain child of Divya of You Too Can Cook. The whole group is divided into two teams- The Southern Team and The Northern Team. Every month a member of the northern team will challenge the Southern team with an authentic North Indian Recipe and a member from the southern team will challenge the northen team with an authentic South Indian Recipe. Based on the performance of both the teams Divya will give out some awards and points to each team. The team with more points will win the challenge. Are you interested in joining the team? Click here to know more about the challenge and joining the group. This month's challenge was given to the South Indian Team by Sanoli of Sanoli's Kitchen. She challenged us to make a Bengali traditional recipe- Green Peas Kachori and Spicy Dum Aloo. I made it for today's breakfast and the combination was absolutely delicious. Thank you Sanoli frorthe lovely recipe.
Before I go into the details of the recipe, I have another important announcement to make. Last month's challenge in SNC was Ghevar and it was my first challenge. And I was surprised when I saw this award at Divya's blog. Yes, I won the Queen of SNC for January and earned 10 points for my group. Thank you so much Divya, I am honoured.
Spicy Dum Aloo
Sanoli's recipe asks for baby potaoes. But as I couldn't get it, I used the usual large potatoes. After cooking and peeling, I just cut them into small pieces before frying. The recipe was very good to follow and I ended up with a delicious dum aloo.
Recipe Source: Sanoli
Ingredients:
Potatoes-500gm (Baby potatoes work very well)
Oil-3 tbs
Hing/ Asafoetida-1/4 tsp
Cumin Seeds-1/2 tsp
Fennel Seeds-1/2 tsp
Bay Leaf-1
Green Peas-1/2 cup
Green Chilly-2
Tomato-1
Turmeric Powder-1/2 tsp
Cumin Powder-1/2 tsp
Grated Ginger-1 tsp
Coriander Powder-1 tsp
Kashmiri Red Chilly Powder-1 tsp
Sugar-1/2 tsp
Garam Masala-1/2 tsp
Coriander Leaves-2-3 tbs
Thick Curd-3/4 cup
Salt-to taste
Oil-For Deep Frying
Procedure:
1. Pressure Cook potatoes for 3 minutes. They must be cooked yet form and they should not turn mushy.
2. Peel skin and cut them into small cubes.
3. Deep fry the pieces until golden.
4. Heat oil in a pan and add cumin seeds, fennel seeds and bay leaf.
5. Add ginger, green peas and chopped green chillies.
6. Add chopped tomato and the spice powders.
7. Add 1/4 cup of water, cover and cook until the peas are done.
8. Whisk curd and add it to the pan.
9. Add the potatoes and enough water to make a gravy. Add salt.
10. Cover and cook until the required consistency.
11. Serve hot along with Green Peas Kachori.
Cook potatoes, peel and cut into small cubes.
Deep fry until golden.
Cook the green peas along with tomatoes and spice powder.
Add whisked curd.
Add the potatoes, salt and water. Cook until done.
Green Peas Kachori
I have posted this green peas kachori a few days back. The bengali delicacy is also called as Koraishutir Kochuri. The filling I made was a bit different and I struggled to roll it into a thin disc. But this recipe was so easy to make and I got nice thin puris. Sanoli gave the recipe fro 25 kachoris. I quarted the recipe and got exactly 6 kachoris. They were so tasty and a fantastic pair to the spicy dum aloo. The addition of sugar in the filling gave a nice taste to the filling. First prepare the filling and allow it to cool. The dough can be prepared half an hour befroe serving because if you keep the dough for more than an hour, it will become soft and the kachoris will end up soggy.
Ingredients:
For The Dough:
Flour-3/4 cup
Salt-to taste
Oil-1 tbs
For The Filling:
Green Peas-1 cup
Green Chilly-1
Hing/ Asafoetida-a pinch
Grated Ginger-1/2 tsp
Sugar-1/2 tsp
Roasted Cumin Powder-1/4 tsp
Ghee-1/4 tbs
Salt-to taste
Oil-For Deep Frying
Procedure:
For The Filling:
1. Grind green peas and green chilly along with little water to a coarse paste.
2. Heat ghee and add hing, ginger and the paste.
3. Add salt, cumin powder and sugar.
4. Keep on stirring the mixture until it becomes dry and is completely cooked.
5. Allow it to cool and divide the mixture into 6 equal portions.
For The Dough:
1. Mix flour, salt and oil.
2. Add enough water to make a firm dough.
3. Keep on kneading it until soft and elastic.
4. Divide it into 6 equal portions and roll each portion into a ball.
Preparing The Kachoris:
1. Roll each ball into a small circle.
2. Place the filling in the centre and bring all the edges together and pinch to seal.
3. Roll out the stuffed ball into a disc. Roll it gently otherwise the stuffing will come out of the dough.
4. Heat oil, drop the rolled out disc and fry until both sides are golden.
5. Serve hot along with Dum Aloo.
Grind the green peas with green chilly.
Cook with the spices until the mixture is dry.
Divide into six equal portions.
Add salt and oil to flour.
Add water to make a stiff dough.
Divide into 6 equal portions.
Roll a ball into a small disc and place the filling in the centre.
Cover the filling with the dough.
Roll it into a thin disc. Deep fry until golden and serve.
Labels: BENGALI, GRAVY, GREEN PEAS, POTATO
