THE RECIPE LARDER

Soong Dal

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It’s that time of the year when Mahabaleshwar beckons, with its myriad sunsets, fresh fragrant strawberries and over powering array of flowers. We had ourselves farm fresh and organic vegetables just off the farm.

 

Since we do not use fertilisers or pesticides of any kind, we pluck off cherry tomatoes and radish straight from the Canadian pharmacy plants and merrily munch it on the go!

fresh off the farm.

For a day and a half, we were just mom and son! We ate, drank and had some crazy conversations.

We both wanted something a bit healthy for our brain doping lunch, and anyways friends who love this dish have been asking for the recipe. So we decided to make it and blog it.

This is a super healthy snack.  I sometimes have it as the lonesome dish for dinner too. It’s super filling, high in protein and very very healthy. It does not sit in your tummy, but leaves you feeling full and satiated. The tangy, spicy flavour makes it soooo very edible and tasty.

I optionally also add finely chopped raw mango (kairi) to it and reduce the lemon a wee bit. You can play around with it as you like. Reduce the spice, increase it (yaay!), add onions, take off the coconut, add a dash of green chutney!!! Just go for it. Not much can destroy this dish!

Add to it a dhokla mix, or to some other chaat item. Serve it mixed with broken idli and podi chutney. Let your creativity flow and do tell me also how you played with it!

Soong dal goes amazingly well with drinks. But serve it chilled. Like – absolutely and totally chilled. If you think of heating it – u might as well eat dal. So DO NOT HEAT this dish!!

Have fun! Cheers!

 

PS: Here is the video shoot we did for the Soong Dal. It’s very basic and rustic, as is the kitchen in our farm.


Soong Dal
Print Recipe
A healthy and tasty snack. Super with drinks.
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Soong Dal
Print Recipe
A healthy and tasty snack. Super with drinks.
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Ingredients
Servings: pax
Instructions
  1. Wash and soak the yellow moong dal for 4 hours.
  2. Drain the water, rinse the dal and keep on a draining sieve for appx 20 minutes, so that no water is left.
  3. Once the water has drained, get the tadka ready. Keep the moong dal in a mixing bowl.
  4. In a tadka pan, add the oil.
  5. When hot, add the mustard seeds.
  6. When spluttering, add the hing and finally the curry leaves.
  7. All the curry leaves should splatter, so mix it with a spoon once, while still on the fire.
  8. Take off the fire and put it on the moong dal.
  9. Now add the salt, chopped corriander, coconut and green chillies (and optionally the raw mango)
  10. Lastly squeeze in the lemon juice.
  11. Mix well.
  12. Serve completely chilled.
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Radish Salad

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I detest radish! It’s bitter, pungent and according to me serves no purpose in the culinary world. The Japanese use a lot of radish in their cuisine, and I always wondered what they do to it to make that pungent and mouth twisting bitter taste, disappear ?! Even after tasting that kind of radish, I could still not lift a piece of raw radish from a salad! Until – this lady made me taste her concoction.

…

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Corn Pulao

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There is something about the farm  in full bloom, the birds happy with themselves, bees humming, butterflies swarming around, and our two dogs furtively chasing away the monkeys (who want to uproot our vegetable patches!). The entire happy cycle of nature makes my soul sigh in satisfaction.

This season we got bushels and bushels of corn from our farm in Mahabaleshwar. And strawberries. And radish.  And beans. And cauliflower!! And so many other small batches of pure organic vegetables. The taste and inherent sweetness of the freshly plucked organic vegetables is a  world apart from what we get in cities.

We had freshly plucked corn, and we all decided to have Corn  Pulao.

Fresh corn, fragrant rice, a one pot marvel.

This is a really simple recipe, very easy prep and damn tasty to boot! Just before adding the rice, you will realise that the corn looks so good, and it tastes and smells good too. At this point you can easily not add the rice and serve it as a veggies with any kind of roti! (we almost did that, as the smell was making us go crazy – and we were fast loosing patience).

Serve it with yoghurt and papad! Or eat it plain! You can easily increase or decrease the spices. What I have written in my recipe is not a very spicy version. The yoghurt, balances the spices.

Fresh rice Pulao, made with organic corn.

I hope you like the recipe as much as all of us did!

PS: here is the link to the youtube video to make your life a tad easier!

Cheers and Ciao!

 

 

Corn Pulao
Print Recipe
Easy one pot Corn Pulao, full of fragrant spices.
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Corn Pulao
Print Recipe
Easy one pot Corn Pulao, full of fragrant spices.
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Ingredients
Servings: Pax
Instructions
  1. Take the corn grains off the cob.
  2. Heat oil. When spluttering add the cinnamon, green cardamoms, cloves, black pepper(optional), and bay leaves one by one.
  3. Roast well, then add chopped onions.
  4. When translucent and semi brown, add the garlic and ginger.
  5. After a minute, add the green chillies.
  6. Now add the turmeric and red chilli powder.
  7. Fry for a while till the (spices) masalas all mix together.
  8. Add the corn and toss and mix well.
  9. Now add the hing water and mix it all together.
  10. Add salt and fresh corriander.
  11. Add the yoghurt, and mix into the corn.
  12. When well mixed and small bubbles appear, add the soaked raw rice.
  13. Mix all together and add the water.
  14. Mix, and cover with well fitted lid, to cook. Medium flame.
  15. Keep checking the contents so that it does not burn and catch at the bottom.
  16. If water reduces, and rice has not cooked, add a 1/4th cup rice and then add slowly as needed.
  17. When cooked, garnish and serve immediately.
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Puffed Rice (Kurmura) Poha

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It was evening, and hunger pangs were making our stomach growl furiously. There was no time to make a time consuming snack, we all wanted something healthy and not too heavy. (The dinner menu looked very mouth wateringly promising!).

Rekha, our house keeper jumped to the rescue of our collective moaning tummies. She quickly chopped some onions, made a tadka of spices and curry leaves, took a large helping of puffed rice and to my astonishment, dumped it in a sieve and ran it under running water for a good 3 to 4 minutes.

By now I should not be surprised and astounded by the different ways and methods people around me cook. Rekha and my cousins and family continuously come up with new techniques and unique mixes. My last post was one such experience.

As recipes go, this one is the easiest, quickest snack you can make. You can make the onion mixture ahead of time and soak and mix the puffed rice (kurmura) just before serving.

Most of the ingredients are normally available in all Indian house holds, so there is no need to go rushing to the nearest grocer to buy something. You can of course make it spicer, more sour, add garlic … there is no end to how you can play around with the dish.

On this note, let me announce with the greatest of excitement that I have started my own Youtube channel. Its called The Recipe Larder, same as this blog.

The youtube video link to this recipe is available here. It shows you the step by step method of making this recipe. Do subscribe for more off beat recipes.

Hope you end up making this. Do send me pics!!  Cheers! and Ciao!

PS: please tag therecipelarder on istagram, if you wish to share your pics.

Puffed Rice (Kurmura) Poha
Print Recipe
A quick, easy and healthy snack made with puffed rice (kurmura).
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Puffed Rice (Kurmura) Poha
Print Recipe
A quick, easy and healthy snack made with puffed rice (kurmura).
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Ingredients
Servings: pax
Instructions
  1. Dry roast, remove the skin and coarsely crush the peanuts.
  2. Keep aside
  3. Grate the coconut and keep aside.
  4. In a pan, add the oil.
  5. When hot add the mustard seeds.
  6. When the splutter, add the chopped onions.
  7. Fry for a bit, then add the curry leaves.
  8. Fry for a few minutes more. When the onion becomes translucent, add the green chillies.
  9. Add the turmeric powder and salt and fry well.
  10. Shut the flame and keep this mixture aside.
  11. When you want to serve it, put all the puffed rice into a sieve and wash for 3 to 5 minutes under running water.
  12. tightly squeeze all the water out and keep the soaked puff rice aside.
  13. Before serving, add the puffed rice to the onion mixture. (you don't have to start the fire at this point)
  14. Add the peanuts, grated coconut, coriander leaves and lemon juice.
  15. Mix well and serve immediately.
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Masaledar Aloo (A family recipe)

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Rich blend of spices – sookhi aloo ki sabji

Lot of good things happen in Mahabaleshwar. One of the finest things is – something about that place makes people want to cook.

The kitchen is airy and has huge windows opening out to our kitchen garden. The fact that it’s a biggish sized kitchen also makes it easier to have people milling around and experimenting with various home grown and organic ingredients.

I had my cousin uncle and aunt over. The fact that he is my age does not deter me from calling him uncle. Some childhood habits just don’t get out of your system….

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Matar Ka Nimona

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Green peas, warian from Amritsar, and gentle spices make this an amazing winter dish.

Hare Matar ka Nimona

We were in Amritsar recently, and the fresh vegetables caught my friends eyes and she really wished to take some back home.

Fresh Peas

Fresh Peas

Alas! We had all shopped so much (and hey! it was cold, we had heavy jackets as well!), that our bags were collectively over weight. My poor bereft friend had to let go of the farm fresh vegetables. But to make things a wee better we had true Punjabi Warian with us.

Warian made with lentils and spices and dried in the heat of Amritsar

Warian

Many years back I had Matar Ka Nimona at my cousins place. I remember eating bowl fulls much to her delight and finally to her dismay. She was worried I would get an upset stomach!!

Farm Fresh green peas, spiced Warian from Amritsar and gentle spices

Hare Matar Ka Nimona

This is actually a dish famous in Uttar Pradesh. It is mostly made during the winters when the peas are fresh and juicy. Wadi (Warian is Punjabi) in Uttar Pradesh, is made with fresh white pumpkin, urad dal, and garam masala. It’s dried in the heat of summer and remains intact for the year round.

I made this recipe many times last year. It’s very suitable to the Indian palate. Too alien for foreigners. It goes well with any kind of Indian Roti. Even tastes good with rice.

fresh green peas, spiced warian and a curry , just right for winters

Hare Matar Ka Nimona

You can easily avoid the onion and garlic and reduce the spice quotient. But some amount of spice is definitely needed, don’t do away with it totally. I prefer to make this without the onion and garlic.

There is something about this dish, which appeals to me greatly. The mouth feel of the pea paste and  a subtle hint of flavour left behind by the cooking  wadi, and then of course the wadi itself, along with a soft pillowy taste of potatoes cooked in the simmering gravy. The gravy tends to thicken as it goes, and thickens even more when it’s left till it is consumed. So, adding enough water is essential, and just before serving (if made a little ahead of time) add a little salted water and cook till boiling and serve immediately.

Try and get small fresh peas. That will lend to the dish an inherent sweetness, which when combined with the garam masala of the wadi makes it resonate in your mouth.

 

 

Matar Ka Nimona
Print Recipe
Farm fresh winter peas, potatoes, warian and gentle spices, make this a festive yet comforting winter dish.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Matar Ka Nimona
Print Recipe
Farm fresh winter peas, potatoes, warian and gentle spices, make this a festive yet comforting winter dish.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Ingredients
Servings: pax
Instructions
  1. Make a coarse paste of the peas, onion, garlic, green chilly, ginger and keep aside.
  2. Break the warian into small pieces. The warian should be broken into pieces which would fill appx half a tablespoon. We don't want powder here.
  3. Chop the potato into 10 large pieces and keep aside in water.
  4. On medium flame, add the ghee. When hot but not smoking, add the cumin and bay leaf and lastly the hing.
  5. Now add the warian and fry for appx 2 minutes.
  6. Then add the pea paste and fry till it becomes a bit dry.
  7. Now add the potatoes and fry again for a minute.
  8. Add the red chilly powder.
  9. Keep stirring as the pea paste will get caught at the bottom.
  10. Scrape all the brown parts stuck at the bottom and now add the water.
  11. Cover and let it simmer till the potato has cooked.
  12. As soon as the potatoes are done turn off the fire.
  13. Please make this dish as close to serving as possible, because the peas, potato and warian all soak up the water, and your dish will start drying out and becoming thick. Good gravy is the key to this dish.
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One Pot Chole Chawal

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one pot chole rice.

My grand mom made the best Chole in the world. It was a hand me down recipe from her mother who was according to me was an un hailed, un acclaimed legendary cook worth atleast a couple of Michelin Stars. Not only did she cook like her hands were blessed by the gods, but she also remembered amongst the dozens of grand and great grand children, who thronged at her home each summer, what each of us loved to eat. Our stomachs and souls were in heaven when at her home. Every morning, no matter how early we woke up, we would find her tinkering in the kitchen, singing bhajans to her beloved Krishna. I asked her one day if she has any recipes written down – and she looked at me like I was asking her if Krishna liked dance music. Every single recipe, and there were thousands in her repertoire, was stored in her head. And not once was there a variation in what we ate. Each and every time over the years the dishes tasted the same – tasty, heartwarming and soul stirring.

My nani, handed me this recipe of Chole, very casually over dinner one day. I scrambled up and wrote it down. Over the years, I have also perfected this recipe with trials and error. And while it still does not taste like how she or her mom made it, it stills holds good on it’s own….

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Lasooni Palak

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If you have been following my blog, you would have realised that my favourite flavour is garlic. I have grown up in a family that cooked without onion and garlic, for religious purposes. Garlic is said to have “tamsik” qualities. Tamsik food is considered unhealthy, and it brings out the negative in you, gives rise to anger and other repugnant emotions. During the Vedic times, everything that was considered not good, was given a religious decree of non consumption.

I have realised over the years that a lot of do’s and dont’s of the Vedic ages are now being proven scientifically true. Take for example the benefits of turmeric. The world over, turmeric is prescribed for it’s qualities. But there is also the other side of science, which has proven some foods that were earlier considered bad, are now proven to have health benefits. Garlic is very good for the heart.

As for me – I like to live dangerously and garlic is very good for my soul!

I can have garlic in every single meal, and not get tired of the taste. I think I am still making up for my lost childhood!

 

 

 

 

 

 

Nishi enjoying the taste!

Lasooni Palak, or Saag as its called in some places, is my favourite version of consuming spinach. I like the smooth texture, but I also like the chopped version. So I came up with a recipe that was a mix of both. I like my food on the little spicier side (more Tamsik me!!) and somehow the taste of garlic, rough and smooth spinach with a hint of fire sets me in the absolutely perfect mood!

I experimented with this recipe in the green environs of Mahabaleshwar.  The spinach was not fresh off the farm, but it was still from the hills of Panchgani, and as fresh as one could possibly get. But the spinach I grow in our farm, is far superior, completely organic and I pluck it when still in baby stages. The result is a sweeter taste, with a hint of bitterness and then of course we add the ever loved garlic and fiery spices. In the near future, when the garlic grows green and fragrant in my farm, I will try this same recipe with new green garlic stalks. The taste will be a little different – more herby!

The recipe goes best with chappati, made with whole wheat or jowar.

 

 

Lasooni Palak or Lasooni Saag
Print Recipe
Greens flavoured with heady garlic, a perfect Indian veggie for any meal.
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Lasooni Palak or Lasooni Saag
Print Recipe
Greens flavoured with heady garlic, a perfect Indian veggie for any meal.
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 3 Bunch Spinach (each bunch has appx 25-30 leaves)
Tadka 1
Tadka 2
Servings: people
Instructions
Spinach
  1. Blanch all three bunches of spinach in hot water. After 2/3 minutes, drain the hot water and dunk the spinach into ice cold water. This helps it to retain its colour.
  2. Finely chop appx one bunch of spinach and leave aside.
  3. Roughly chop the remaining two bunches of spinach and leave aside.
Tadka 1 with roughly chopped spinach
  1. In a pan, add and heat the oil. Add the jeera till it splutters. Now add the green chillies, red chilly and let these splutter.
  2. Now add the onion and garlic and cook till a bit brown.
  3. Add the roughly chopped spinach.
  4. Add salt and mix well.
  5. Leave aside to cool.
  6. Once its cool, run it in a mixer grinder till it becomes a fine paste. All the ingredients should be made into a paste, red chillies and all.
Tadka 2 with finely chopped spinach
  1. Heat oil in a pan. When hot add the jeera.
  2. When it splutters add the bay leaf and red chilly.
  3. Add the finely chopped spinach.
  4. Now add the salt and the water.
  5. Mix well and leave aside.
Finishing the dish.
  1. Add the spinach which has been ground to a paste, to the finely chopped spinach in the pan. The heat should be on.
  2. Add the yoghurt and mix well. Voila your dish is ready!
  3. Serve hot with any form of Indian Bread.
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Tawa Ka Tikla

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Tawa ka Tikla

This is a classic dish made by Marwaris. It’s healthy, wholesome and extremely satisfying. As a kid, I took it for school lunch almost three times a week. It’s made with whole wheat flour, so – healthy!! Ghee – good fats! Ajwain – great digestive. Whats not to like. And it’s yummylicious to boot!

The name Tawa ka Tikla is derived from the fact that it is made on a tawa (girdle) and there is no roasting on direct fire – like the normal roti’s and chapattis. The other Tikla we make is fried in ghee. Lethally tasty – that one too!

When we were growing up, we had no gas stoves at home. We were as organic as it could get. The food was cooked on a mud stove, and charcoal was used to light the fire. Of course, the kitchen got as black as well -soot, but Oh My! the food that we ate had an aroma which no smoke machine can impart. All fresh, earthy and hearty!

The stove was large and there was additional place around to keep the ready food. All the dal, rice and veggies were kept in that area. It would be hot and therefore kept the food also piping hot. No reheating, no microwave. The chapati was made directly on coal – no smell of gas and no artificial flavours. The cook would dust off the soot, liberally dribble homemade ghee and serve it to us. And nowadays, we crave “wood-fired” pizza!!

My grand mom’s man Friday would clean the stove after every meal with water, washing away all remnants of food, leaving the place clean and shiny. We needed no pest control. The hot stove would allow no cockroaches to roost. The burnt coal was converted to ash, and that was used to wash the vessels. We had to recycle before it became a fancy word.

Once every few months the man Friday, would lovingly renew the stove with fresh mud and fill up the cracks and crevices.

The simple grub was nourishing and rich and healthy. I still maintain that I hated the veggies because it was insipid at it’s best. But that was the fault of the cook and not the system. I have still not eaten that kind of dal and chapati ever again.

My sister still makes this dish – Tawa ka Tikla. I had forgotten all about it until one day I got a longing and craving to eat this ghee laden yummy snack. I could eat only one, but back in school it was a staple and I could polish off a whole lot with pickle, in the name of lunch.

It’s very simple to make. It can be cooled and kept in an airtight container for a week plus.

SOME NOTES:

Enough ghee should be put into the dry ingredients so that the flour when closed into a fist stays intact and does not fall down and disintegrate like powder.

Warm water should be used to make the dough. Add it slowly, making the consistency a bit rubbery. Each flour quality reacts its own way, so a little more or less water might have to use, than specified in the recipe.

Please don’t try to go easy on the ghee. It’s a very indispensable ingredient and if you are following the latest health trends, – then – ghee is a vital and important fat and should be consumed in restrained quantities.

The holes are made, so that the Tikla does not puff up, and gets firm and semi-crisp, as you keep pressing and cooking it.

While rolling the dough, if it’s too sticky and is cracking and breaking up, it means that the dough needs more flour and a dribble of water. Add little at a time according to consistency.

Here is the video

 

It’s an excellent and nutritive dish for kids tiffins, to keep as a quick snack. Top it with hummus, a mix of cucumber tomato kachumber, serve it with hot garlic chutney, with dry potato veggie – Just go for it. Dig in!!

I hope you make it and enjoy it. Cheers!

Tawa Ka Tikla
Print Recipe
Made with whole wheat flour, this traditional Marwari dish can take the place of a quick lunch, or a satisfying snack.
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Tawa Ka Tikla
Print Recipe
Made with whole wheat flour, this traditional Marwari dish can take the place of a quick lunch, or a satisfying snack.
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Ingredients
Servings: pieces
Instructions
  1. Mix all the dry ingredients and give it a good whisk
  2. Heat the ghee mildly. You should be able to dip your finger into it.
  3. Add the ghee, and mix it well
  4. When the dough is held in your fist, it should not disintegrate and should hold for a few seconds.
  5. Once its mixed well, slowly add the water.
  6. Do not add it all at once
  7. Keep adding the water and keep kneading.
  8. The dough should be such that it's easily rollable, and not break when its being rolled.
  9. So if it breaks while rolling add a tspn or so of whole wheat flour and a dribble of water.
  10. This happens because the flour is not consistent in quality. Your flour could be different from mine. It could soak more water or less.
  11. Once the dough is ready, knead it on the counter.
  12. Make small balls and keep aside
  13. Roll each ball, on the counter into a small roti.
  14. Do not make it very thin. The video gives you an estimation.
  15. Once all the rotis are rolled, set the girdle on medium heat.
  16. Keep the ghee ready.
  17. Keep a ladle ready, which can help you press and flip the tikla.
  18. Once the girdle is warm, put the roti on it. You can put as many rotis as you like, as long as there is place for them to be flipped and not bang into each other and break.
  19. Once the girdle down side is semi cooked (see video), flip it.
  20. Add ghee to the top and to the sides (see video)
  21. Poke holes with the same spoon. Do so gently. It just needs some air perforation and does not need to go all the way through totally.
  22. Keep pressing and flipping.
  23. Do so till both sides are caramel brown.
  24. At this point it will be soft. It will harden a little more when it cools down.
  25. Blot on a kitchen towel.
  26. Keep cleaning your girdle intermittently, before cooking another lot, otherwise the left over oil will smoke and char your tikla.
  27. Serve hot, with mirchi (green chilly) ka or nimbu (lemon) ka achaar (pickle)
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Rum Wale Aloo – a la Ajit.

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My friend Ajit invented this absolutely unusual recipe on the spot.

 

the husband and Ajit

We were all in Mahabaleshwar, wondering about the dinner menu. Naan and Kaali Dal were already in the picture, and he volunteered to make an Aloo (Potato) veggie. This jovial, happy – go – lucky, man waltzed into the kitchen at 10 am, fiddled around with pots and pans, and waltzed back out. Then at 7 pm, he took a stiff drink of whisky in his hand, asked for a bottle of rum, (leaving me wondering, as to how we will get him off the kitchen floor and into bed!!) and marched into the kitchen again. I confess to taking a few peeks into the kitchen, just to check if he was still standing. The one time I peeped in, I saw him drain the bottle of Rum into the pan of simmering potatoes. I heaved a sigh of relief, and went about my business grinning, impatiently waiting to taste these crazy Rum laden potatoes.

Rum Wale Aloo – a la Ajit

I really don’t need to tell you how good it was, because I know as soon as you read the recipe you will definitely want to try it at least once. After that, you will be hooked. And all those who eat it with you will be hooked. I have already made it thrice in a span of three weeks, and I am a very very happy person when mealtime arrives.

This dish takes a little bit of planning, a little bit of sweat and a great deal of Rum. I really suggest you make it just the way I have mentioned. Everything that Ajit, has put into this Rum Wale Aloo – a la Ajit – has a purpose and imparts some sort of flavour.

Get hold of the smallest potatoes you can. And please see that all of them are approximately the same size. This way, they will all cook uniformly.

Marinate it for an at least 6 hours. I did a huge boo boo, last week. I was asked to make this recipe for a friend’s party and so I marinated the potatoes, a night before to make it next morning, only to realise that I have miscalculated the dates. It was not due for yet another day. I just said a fervent prayer and popped the potatoes into the fridge and let it marinate for yet another 24 hours. So in all – 36 hours of deep marination. Whoa! It cooked faster, tasted bloody good and it did not smell like over worn socks.

So yay!! Go for it – marinate it for as long as you can.

Besides a long marinating time, it also takes a little while to cook. I would suggest good Jazz music in the background (Why Jazz? – well it just seems to set the right tone for this dish! All sultry and seductive. Something good waiting to happen!) A good drink in the hand, and a happy go – lucky nature like the inventor of this dish.

 

Oye Ajit – Cheers!!

Enjoying a Cigar, after hard days work.

 

 

 

Rum Wale Aloo - a la Ajit
Print Recipe
Marinated for hours, drenched in black rum, cooked patiently on slow fire - to be eaten with grins and smiles!
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Rum Wale Aloo - a la Ajit
Print Recipe
Marinated for hours, drenched in black rum, cooked patiently on slow fire - to be eaten with grins and smiles!
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Ingredients
Marinade for Potato
Initial Tempering
Final Tempering and Ingredients
Garnish
Servings: pax
Instructions
  1. Wash the potatoes very well. Poke holes in all the pcs, with a fork. Please see to it that all sides of the potato are poked
  2. Mix all the ingredients of the marinade into the curds. Mix well.
  3. Toss the potatoes into the marinade. Mix it well and keep covered in a refrigerator for 8 hours.
Making the final dish
  1. Pour the oil in a wok (kadhai), and set it on medium to high flame.
  2. When the oil is hot, but not smoking, add the ingredients of the intitial tempering. Cover it so that the flavours retain within the oil
  3. In exactly 30 to 40 seconds, open the lid and take all the tempering material out. Leave the oil inside the wok.
  4. Reduce the flame.
  5. Add the hing, and within seconds add the onions.
  6. Fry onions really well. Keep stirring. They should become brown but not burnt. This will take appx 25 to 30 minutes.
  7. Pound the garlic, ginger and green chillies in a mortar pestle, and add to the onions.
  8. Add the turmeric, corriander powder, salt and red chilli powder as well.
  9. Fry well.
  10. Drain the potatoes from the marinade. Keep the marinade aside.
  11. Add the potatoes. Mix well.
  12. Cover the wok, and leave the potatoes to steam. This should take appx 25 to 30 minutes again.
  13. Keep mixing once in a while so that it does not stick to the wok.
  14. When the potatoes are cooked, take off the cover and add the marinade.
  15. Mix well and let the marinade dry up.
  16. All this while the fire should be at medium to low. Keep it this way.
  17. When the marinade has cooked and dried up add the rum. (finally!!)
  18. Let it cook coating the potatoes by stirring and tossing.
  19. The colour will turn black.
  20. When the rum reduces to half, add the lime juice and tomato puree.
  21. Toss and mix well.
  22. When the tomato cooks, take off the fire. You will know its cooked when it does not smell raw anymore.
  23. Garnish with corriander leaves and serve hot with any form of Roti.
Recipe Notes

This dish requires patience. But your patience will be well rewarded when your palate tastes the punch of rum with the soft but spicy potatoes.

Use the hing liberally. If its very good quality you may reduce it a little, but its store bought use the entire specified amount.

Be careful with the salt. The marinade already has salt, then you add some more while cooking.

Please use all the ingredients as specified. The longer you marinate the potatoes, the faster it will cook. If you want some gravy (this is just coated in the rum and onion gravy - not a runny gravy), then add appx 1 Cup of water in the end, after the tomato cooks. Give it a good boil and you are ready to go.

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