Tuesday, July 1, 2008

Aloo ka Saag

Aloo ka Saag

1. Boiled potatoes(cut into half inch cubes) - 4
2. Asafoetida/hing powder - 1/4 tsp.
3. Cumin Seeds/Jeera - 1 tsp.
4. Mustard Seeds/Rai - 1/2 tsp.
5. Ginger Paste - 1 tsp.
6. Green Chilli Paste - 1 tsp.
7. Red Chilli Powder - 3/4th tsp.
8. Turmeric Powder/Haldi - 1/4 tsp.
9. Cardamom Powder/Elaichi Powder - 1 tsp.
10. Yoghurt ( preferably sour) - 1 cup
11. Salt - according to taste


1. Heat oil in a kadhai(vessel) and add hing powder, jeera, mustard seeds, ginger paste, green chilli paste and fry for 2 mins.
2. Add the boiled potato cubes and saute for a few mins.

3. Add red chilli powder, haldi, cardamom powder and salt. Cook for some time.
4. Then take the kadhai/vessel away from the flame and add yoghurt.
5. Keep the vessel again over the flame.
6. Cook for 2 mins. and then add half a cup of water.
7. Once it starts boiling, cook for a few mins. on sim.
8. Remove from heat.

You may garnish with corriander leaves. Serve with chapattis. This is a bitter-sour Rajasthani potato dish. Made it for the first time today; it can be served with rice as well. Do try it n leave ur comments:-)



1. Rice Flour - 1 cup
2. Dessicated Coconut - 1/2 cup
3. Jeera/Cumin Seeds - 1 tbsp.
4. Oil - for deep frying
5. Salt - to taste (approx. 1/2 tsp.,you may increase to your taste)
6. Sesame seeds - 2 tsp. (optional)


1. Dry roast the rice flour till you get rid of the raw smell. Remove from the flame.
2. Add dessicated coconut and cumin seeds. Add sesame seeds(optional).

3. Slowly, add water and make a dough.
4. Make small balls and fry.

Dessicated coconut is dried coconut.You get it in sealed packets. This is a South-Indian snack, perfect for the evening. Do try it out and let me know how it turns out :-)

Churma Laddoo

Churma Laddoo


1. Whole wheat flour/Atta - 2 cups

2. Semolina/Sooji/Rava - 4 tbsp.

3. Ghee/Clarified Butter - 1 cup
4. Powdered Sugar - 3/4 cup
5. Cardomom Powder - 1/2 tsp.

6. Milk - to bind the laddoos

7. Oil/Ghee(clarified butter) - to deep fry

8. Cashewnuts - 8-10


1. Mix wheat/atta and semolina/sooji/rava.

2. Add half cup of melted ghee and mix well.

3. Knead into a dough.If required,you may use milk for doing this.
4. Divide the dough into lemon sized balls.

5. Heat sufficient oil/ghee in a kadhai/vessel and deep-fry the balls on medium heat, till they are well done.

6. Drain onto a tissue paper and cool.
7. Coarsely grind the wheat balls in a mixer. This is called churma.
8. Chop cashewnuts.

9. Add powdered sugar, cardamom powder, cashewnuts and half cup of warm ghee to the coarsely powdered wheat balls.

10. Mix well and form into laddoos while it is still warm. You may use milk to make the laddoos. 11. Cool and store.

Variation:You may add khoya and other dry-fruits like raisins,badam etc.
You may also roll the laddoos in churma and then store them. This enhances the taste.

This is a popular Rajasthani sweet.In Rajasthan, the sweet dishes are served before the meal, with the main course and after the meal, unlike other desserts. Therefore, sweet dish is never called dessert in Rajasthan.