How
to make Ajwain Jeera Aloo Recipe - This dish is very simple,
yet irresistible, yummy and filing recipe of potatoes which are seasoned
with cumin and carom seeds and cooked in flavorful Indian
spices(masala).Simple, quick and easy potato vegetable recipe to prepare.
If you have not enough time to prepare any
veggie or not in mood to prepare something heavy then this delicious
ajwain aloo is your quick lunch or dinner. This is also called
Cumin-Carom Flavored Potatoes.
For making of Ajwain aloo no
need to boil potatoes, this is just made with raw potato which is saute
them with few spices which is easily available in our kitchen pantry.
There are many variations of making this recipe, this
is one of the simplest and easy recipe.
It goes very well with roti,
paratha and plain curd will go very well as an accompaniment. It is
a simple and real treat for all potato lovers.
POTATO is the one veggie which is liked by every generation from kids to elder generation. This jeera ajwain aloo ki sabji is big saver for me, when I am not in mood to make anything in my kitchen I usually cook this sabzi,😀😀 it's easy and quick recipe simple stir potato fry flavored with cumin and carrom seeds. Both are my favorite herbs, so I really enjoyed this Sabji with roti or sometimes with poori and side pickle.
It is so much flavorful and delicious sabzi. This is the classic combination of potato flavored with herbs and spices, without no garlic and no onion recipe, which is just bursting with flavours and so easy to make with only few ingredients.
On the nutrition front, potatoes are rich in carbohydrates and also a good source of Vitamin C, Vitamin B6 and magnesium.
A versatile dish "Cumin-Carom Flavored Potatoes" can be eaten by
itself as a snack or served with hot puri's and delightful pickle.
We usually prepare this
jeera aloo recipe and served as a side dish with dal fry.
Let's start this easy-peasy recipe of ajwain jeer aloo with step by step process with video
Total time : 30 minutes Cooking Time : 20 minutes Preparation Time : 10 minutes Cuisine : North-Indian, Punjabi Ingredients :
4 medium sized potatoes, cut in lengthwise sticks Cumin seeds/ Jeera - 1/2 tablespoon Carom Seeds/ Ajwain - 1/2 tablespoon Coriander powder - 1 teaspoon Red chilly powder - 1/4 teaspoon Garam masala - 1/4 teaspoon Salt to taste Fresh Chopped Coriander Leaves Vegetable oil- 2 tbsp Preparation Method : 1. Heat oil in a wok/kadai, add cumin seeds and carom seeds in a low flame...let them splutter
2. Now add all spices, except salt and cook for few seconds in a very low flame otherwise spices will burnt
3. Now add potato sticks, give a stir add salt and let it cook for 15-20 minutes with closed lid.
4. Open the lid...check seasoning. Once it is done, lastly add garam masala powder and sprinkle chopped coriander.
5. Serve hot aloo veggie with plain chapati, curd, pickle or lemon as a side accompaniment.
Check the video recipe of Jeera Ajwain Aloo👇
THE GROUP FOODIES _ REDOING OLD POSTS
Recently I have joined this group who runs by Renu Agrawal who blogs at Cook With Renu. The idea behind this group to redo my old post with updated pictures of content. Its a bi monthly event, where members redo old posts and share on Facebook. That way we are able to get interact with bloggers love towards our forgotten posts.
This is my 2 years old post where I have changed my content with new pictures, The rest of the recipe remains the same.
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Happy Cooking & Enjoy 💜💜
Lemon rice recipe is spicy, tangy and delicious rice recipe and made under 30 minutes. This is classic south-indian dish is a must try recipe, those who love to try different variations of rice, they'll surely liked it very much. This is one of the most popular and mostly often made rice recipe in South India. This gives very refreshing and tangy flavor to the rice.
It always surprised me how the simple ingredients makes a flavorful meal.
This is basically made from leftover cooked rice or with boiled rice also.
This rice recipe is a
great option for any meal on those days when you feel lazy and don't
feel like spending much more time on kitchen especially summer time 😉😊 It is simple and takes less time to prepare.
Lemon Rice is an instant ric recipe for every generation. This is my husband favorite rice dish.
I never had this type of rice before my marriage, because in North-India people usually eat rice mixing curry dish squeeze lemon juice on it only, not adding tadka in it.
But when I tasted this lemon rice, I become a fan of it. So I just tried making on my own twist and I ended up in a much better way.
Lets begin the step by step recipe of lemon rice recipe with pictures. Ingredients : Cooked or steamed basmati rice - 2.5 to 3 cups Mustard seeds - 1 tsp Curry leaves - 12-15 nos A pinch of asafoetida /hing Red chilli powder - 1/4 tsp Turmeric powder - 1/2 tsp Split & Skinned Black gram / Urad Dal - 1 tsp Chana dal - 1/2 tbsp Dried chillies - 2 no Lemon rice powder - 1 tsp / Lemon juice - 2 to 3 tbsp Unsalted roasted peanuts - 1/4 cup Chopped Coriander Leaves - 2 tbsp Salt to taste Oil
Preparation Method :
1. First cook about 1 cups rice in 3-4 cups of water depend on type & quality of rice, till the grains are cooked completely. or You can take your leftover rice, I made this dish from my leftover rice only.
2. Drain and spread the rice on a plate or in a bowl. Cover and let the rice cool.
3. In a small frying pan, first roast the peanuts till they are crisp and browned on a low flame. Remove the peanuts and keep it aside. 4. Now heat the oil in the same pan, add the mustard seeds, curry leaves, urad dal, chana dal and dried rec chillies. Crackle the mustard.
5. Add the asafoetida,salt, red chilli powder and turmeric powder, fry for 2-3 seconds on a low flame, then add the peanuts and lemon rice powder/lemon juice, stir..stir.....so that the spices don't burn.
6. Switch off the fire and check the spices and adjust it according to your taste.
7. Stir and immediately pour this mixture on the rice. Mix all well and keep the lemon rice covered for the flavors to blend for 4-5 minutes. Add chopped coriander leaves.
8. Your yummy Lemon rice is ready to serve with papad, or your choice of Raita-Sauces-Dipsor just have lemon rice normal also.
Did you tried this recipe? Don't forget to share with us. Tag #jollyhomemaderecipes or @jollyhomemaderecipes onInstagramwith your pictures, I would love to see your delish creations! Follow us on Facebook | Pinterest | Twitter PIN IT LATER for future use
Happy Cooking & Enjoy !!
How to make Leftover Barfi Kulfi with step by step photos recipe - After festive season of marriages or festivals over, our refrigerators are generally full with leftover sweets which we received in Indian wedding, which stay there neglected for days, for one reason or another, it doesn't get finished.
Ice-cream or Kulfi is incredibly versatile sweets, if you have left over Indian Mithai (Sweets) from your refrigerator at home, you can use it in ways you've probably never thought to before.
I am sure
most of us can relate to this situation. Of course, you can use up
leftover sweets in many ways.
So if you got a lot of leftover sweets and
need another creative idea. Then you must try my idea.
I feel very bad when I throw into the bin, there's nothing worse than watching waste away. Instead of letting it go to waste, I decided to play with it and make a "barfi kulfi"...
Ice cream is one of my favorite dessert in all seasons, I know it's winter time people usually do not prefer eating ice creams but me and my family really liked it 😍😍I prefer to make ice cream at home because it's more hygienic and healthy too !!
Winter me Kulfi khaane ka kuch alag hee maza hota hai...yummmmm !!
full concept of making burfi kulfi is very simple and easy to prepare. My granny used to make this ice cream during our childhood days, we all siblings really liked it..very thick, less sugar and delicious :)
They taste like thick, creamy and delicious kulfi...best to have it any time means any season :D
The amount of sugar may vary, depending on the sweetness of the mithai's. Do not use very old sweets(mithai), otherwise the milk might split.
Let's start the recipe of barfi kulfi with full step-wise pictorial
Total time : 40 minutes Cooking time : 35 minutes Preparation time : 5 minutes
Course : Sweets
Author : Jolly Makkar
Ingredients:
Milk - 1/2 litre Khoya Barfi or any barfi(peda)– 120 gms Sugar – 3 to 4 tbsp (as per as your requirement) Green Cardamom seeds - 1 no Chopped and Sliced Almonds or Nuts – as desired
Preparation Method :
1. Heat milk in a vessel or pan. Make sure your vessel or pan is thick-bottomed or it might start to burn. Reduce heat and simmer for 10-15 min.
2. Keep on stirring the milk and cook till it thickens and quantity is reduced to half. Once quantity is reduced, add mashed khoya barfi.
3. Cook for another 5 minutes. Add sugar and green cardamom seeds as per taste and cook for 5-10 min. Allow the mixture to cool down completely.
4. Keep the mixture in freezer till semi solid. Churn the mixture again using with fork. 5. Repeat this procedure 2-3 times to avoid forming ice in the kulfi. Set the kulfi mixture in kulfi mold.
6. Add few rose petals in the moulds.
7. Keep it in freezer for 7-8 hours or overnight till Kulfi is completely set. For serving, de-mould the kulfi and garnish with sliced or chopped nuts.
Notes ** I have added 3 tbsp of sugar in ice cream because we like more sweetness in ice-cream, if you don't want avoid the step of adding sugar.
** Do not use very old sweets(mithai), otherwise the milk might split.
** You can use any khoya based sweet either barfi or peda.
*SAVE MORE BY WASTING LESS. YOU JUST NEED TO BE GET A BIT CREATIVE*
YOU CAN EVEN TRY END NUMBER OF INDIAN SWEETS RECIPES ROM MY BLOG
