This goes to Black and White Wednesdays managed by Cinzia, created by Susan and hosted this week at Lemon n Ginger.
A belated post culled from several attempts to post for Cooking With Seeds-Cumin, August 2013 created by Priya, and hosted this month at TiffinCarrier Antic/que's! This was meant to be posted yesterday and I had hoped to cook a slew of dishes based around this favourite spice but one way or the other, the blog posts did not materialize! In between all the convuluted reasons, I mostly ended up making and tweaking a simple recipe, given here. The Jeera Aloo recipe was enjoyed mostly as a 'salad snack' for office, during the solitary summer days, sparing anyone the dreariness of the same dish!
I will be posting the round up during the first week of September. I may not be able to post the recipes of some of the dishes but let me share a few vignettes of my efforts:
|Jeera Rice/ Cumin Rice, Cumin spiced Paneer Butter Masala, Cumin spiced Cottage Cheese Cubes/ Jeera Paneer|
Jeera Aloo accompanied with fresh Poori's/ Puri's.
This recipe for Jeera Aloo, goes to the CWS-Cumin, August 2013 event hosted here and created by Priya of Priya's Versatile Recipes.
|Slit Green Chillies, Jeera Aloo, Puri's/Pooris|
|Santaka Hot Chilli Peppers from this season|
Jeera Aloo/ Cumin Spiced Potatoes
1 tsp Cumin, Jeera
1/4 tsp Turmeric powder
A pinch or two of Asafoetida Powder
3-4 green chilies, finely chopped, Santaka Chillies used here
1/4 tsp dried Mango Powder / or 1/2
Lime juice/ or Lemon juice
1-2 tbsp of finely chopped fresh coriander sprigs
Garnish/ Side relish
Prick the potatoes all over with a fork
Boil the potaoes with enough salt until done
Peel the potatoes
Heat a wok,
Add 2 tbsps of oil or clarified butter
Temper the cumin seeds
Turn the heat down a notch
Immediately add the asafoetida
Followed by the green chillies
Add the potoatoes and saute for 8-10 minutes until the potatoes are evenly coated.
Serve with a a garnish of fresh coriander.
Heat a tsp of Ghee/ Clarified Butter
Slit the green chilli
Lightly saute the green chilli
Season with a pinch of asafoetida
Sprinkle with sea-salt.