Chaach Ke Aloo | Buttermilk Potatoes | छाछ के आलू | मट्ठे के आलू

Chaach Ke Aloo | Buttermilk Potatoes


Ingredients:

Potato (boiled and peeled) - 500 gm
Buttermilk (Chaach) - 500gm
Desi Ghee - 2 tbsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Hing (Asafoetida) - 1/4 tsp
Salt - 1 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Coriander leaves (finely chopped) - 1 tbsp

Method:

1. Break the boiled potatoes into pieces
2. Take buttermilk in a bowl and add salt, turmeric powder, red chilli powder in it.
3. Mix the masalas nicely in the buttermilk
4. Heat ghee in a pan
5. Add fenugreek seeds, cumin seeds and hing and let them splutter
6. Add potato pieces and stir fry them
7. Fry the potatoes till they become light brown
8. Now add the buttermilk mixture in the potatoes
9. Let the gravy boil
10. When the gravy starts boiling lower the flame and cook for 10 minutes
11. Garnish the Buttermilk Potatoes with coriander leaves and serve it hot with Paratha or Roti

छाछ के आलू | मट्ठे के आलू

सामग्री:

आलू (उबले और छिले हुए) - ५०० ग्राम
छाछ / मट्ठा - ५०० ग्राम
देसी घी - २ बड़े चम्मच
जीरा - १/२ छोटा चम्मच
मेथी दाना - १/२ छोटा चम्मच
हींग - १/४ छोटा चम्मच  
नमक - १ छोटा चम्मच 
हल्दी पाउडर - १/२ छोटा चम्मच
लाल मिर्च पाउडर - १/२ छोटा चम्मच
धनिया पत्ती (बारीक कटी हुई) - १ बड़ा चम्मच 

विधि:

१. आलू को हाथ से मन चाहे आकर के टुकड़ों में तोड़ लें  
२. छाछ को एक बर्तन में लीजिये और इसमें नमक, हल्दी पाउडर, लाल मिर्च पाउडर डालें 
३. छाछ में सब मसाले अच्छे से मिला लें 
४. एक पैन में घी गरम करें 
५. मेथी दाना, जीरा और हींग डालें और इन्हे तड़कने दें 
६. आलू के टुकड़ें डालें और इन्हे अच्छे से भून लीजिये
७. आलू को तब तक भुने जब तक ये गुलाबी न हो जायें  
८. अब आलू में छाछ के मिश्रण को डालें 
९. अब रासे को खौलने दें
१०. जब रसा अच्छे से खौलने लगे तब आंच धीमी कर दें और १० मिनट तक पकायें 
११. छाछ के आलू को धनिया पत्ती से सजाएँ और गरम गरम पराठा या रोटी से साथ परोसें 


Comments

Post a Comment

Popular posts from this blog

Kuttu Ka Cheela | Falahari Cheela | Buckwheat Cheela (Chilla)

Image
Falahari Kuttu Cheela Ingredients : Kuttu ka atta or buckwheat flour - 3/4 cup Singhada Atta or water chestnut flour - 1/4 cup Lauki or Bottlegourd - (grated) - 1 cup Roasted Cumin powder - 1/2 tsp Green Chilly (finely chopped) - 1 Sendha Namak - 1 tsp Oil / Ghee for cooking Method : 1. Wash, peel and grate bottlegourd 2. In a mixing bowl add kuttu atta, singhada atta, grated lauki, green chilli 3. Now add sendha namak, roasted cumin powder  4. Add 1 cup water and mix nicely 5. Adjust water quantity as the consistency should be like normal dosa batter 6. Heat a griddle on medium flame and grease with some oil or ghee 7. Pour 2 tbsp batter on tava and spread.  This will not spread like normal dosa, just do as much as possible easily. It will be thicker than dosa. 8.  Apply ghee/oil on the top of cheela and sides as well. Let it cook for 30-40 seconds. 9. Flip it over to other side and cook. It should be golden brown after cooking. 10. Kuttu ka cheela or buckwheat chee...
Read more

Quick Easy and Healthy Makhana Chana Crunch | मखाना चना क्रंच

Image
Makhana Chana Crunch Ingredients: Lotus Seeds (Makhana) - 1 cup Peanuts - 2 tbsp Roasted Chana - 1/2 cup Desi Ghee - 2 tsp Mustard Seeds - 1/2 tsp Green Chilli - 1 (Slit into 2) Turmeric powder - 1/4 tsp Salt - 1/2 tsp Black Pepper Powder - 1/4 tsp Method: 🔥 Step 1: Heat the Ghee Add 1–2 tsp of ghee 🧈 to a preheated pan. 🌱 Step 2: Temper the Mustard Seeds Add mustard seeds (🌿) and let them splutter to release their aroma. 🌶️ Step 3: Add Green Chili Toss in chopped green chili 🌶️ and sauté for about a minute. 🥜 Step 4: Add Peanuts and Chana Add peanuts 🥜, roasted chana (bhuna chana), and a pinch of turmeric powder ✨. Stir well and roast for 2–3 minutes. 🦊 Step 5: Stir in the Makhana Add makhana (fox nuts) 🍥 and continue stirring for another 2–3 minutes until they turn crisp. 🧂 Step 6: Season Sprinkle salt 🧂 and black pepper ⚫ to taste. Mix everything nicely. ✅ Step 7: Ready to Serve Your Super Crunchy Makhana Chana Crunch is ready! 😋...
Read more

मखाना रेवड़ी | Makhana Revdi - Makhana Peanut Til Jaggery Caramel

Image
Makhana Revdi Ingredients: Makhana / Lotus seeds - 100 gm Peanuts - 1/2 cup Sesame seeds /Til - 1/2 cup Jaggery - 200 gm Desi ghee - 1 tsp Cardamom powder - 1 tsp Dry ginger powder - 1/2 tsp Black pepper powder - 1/2 tsp Baking Soda - a pinch Method: 1. Roast makhana in a pan on medium heat till they turn light brown and crispy 2. Take them out and let them cool 3. Roast peanuts on low flame till they turn light brown 4. Let them cool a bit and then rub between your palms to remove the peels 5. Coarsely grind the peanuts using mortar and pestle 6. Dry roast sesame seeds on low flame till they turn light golden 7. Take them out and let them cool 8. Cut jaggery into small pieces and put it to a pan  9. Cook on a low flame and add 4 tbsp water to make syrup 10. Keep stirring it or it will get burnt and taste bitter 11. Add cardamom powder, black pepper powder, ginger powder and mix 12. Add desi ghee to give a nice shine 13. Now add a pinch of baking soda to make them crispy 14. To che...
Read more