Now on a December day when the sun plays hide and seek , and I keep running around for a bit of sunshine, I don't feel like going for a breakfast and then an elaborate lunch. So for such a cloudy and lazy Sunday a good nice Brunch is the keyword. And here comes Mr Husband's idea of daal poori and Kashmiri Aloo Dum. Of-course the daal was soaked the previous night for a different cause, but no harm done if its used for Kachauri or Daal Poori or as is called in bengali "Radhaballavi". The recipe of Kashmiri Aloo Dum has been taken from a TV show "The Foodie" of Times Now so I wont take the disclaimer. The Brunch I would admit was a joint venture and turned out simply fantabulous.
For the Radhaballavi
Soak a cup of Urad Daal overnight. In the morning make a coarse paste of it with very little or no water. No in a frying pan drizzle a few drops of oil, add a pinch of hing.Then add the daal paste, salt and a little chilly powder. If possible add a teaspoon of roasted cumin seeds powder. Mix well and stir till the mixture is dry. Let it cool.
Kneed flour with salt ,2 tablespoon cooking oil and little water. Make a soft dough. Keep the dough covered for half an hour. Now make small round balls of the dough. Fill spoonful of daal mixture in the puri balls. Roll out the balls into puris. Make sure the stuffing does not come out.
Heat oil in a kadai. Fry the puris till golden brown.
For the Kashmiri Dum aloo
Boil and peel potatoes(I used 500 gms small potatoes). Pierce the potatoes with fork or toothpick. Now deep fry them on medium flame till they are brown(dark brown, such that outer cover becomes little hard). Keep the potatoes aside. Now take oil in a kadhai. Add a pinch of hing, and a bay-leaf. Now the original recipes asks you to add saunth or dry ginger, since I was not having dry ginger, I added ginger chilly paste at this stage. Add turmeric and Kashmiri chilli. Fry for few minutes. Meantime, take a cup of curd, add fennel seed powder and green cardamom powder and salt, whip the curd. Add this to the masala in the kadhai. Keep stirring for few minutes. Now add a cup of water. Add the deep fried potatoes. Add a teaspoon of garam masala. Check the seasoning. Cover the kadai with a tight lid and let it simmer on low flame for 15-20 minutes.
Enjoy your Sunday Brunch..
For the Radhaballavi
Kneed flour with salt ,2 tablespoon cooking oil and little water. Make a soft dough. Keep the dough covered for half an hour. Now make small round balls of the dough. Fill spoonful of daal mixture in the puri balls. Roll out the balls into puris. Make sure the stuffing does not come out.
Heat oil in a kadai. Fry the puris till golden brown.
For the Kashmiri Dum aloo
Boil and peel potatoes(I used 500 gms small potatoes). Pierce the potatoes with fork or toothpick. Now deep fry them on medium flame till they are brown(dark brown, such that outer cover becomes little hard). Keep the potatoes aside. Now take oil in a kadhai. Add a pinch of hing, and a bay-leaf. Now the original recipes asks you to add saunth or dry ginger, since I was not having dry ginger, I added ginger chilly paste at this stage. Add turmeric and Kashmiri chilli. Fry for few minutes. Meantime, take a cup of curd, add fennel seed powder and green cardamom powder and salt, whip the curd. Add this to the masala in the kadhai. Keep stirring for few minutes. Now add a cup of water. Add the deep fried potatoes. Add a teaspoon of garam masala. Check the seasoning. Cover the kadai with a tight lid and let it simmer on low flame for 15-20 minutes.
Enjoy your Sunday Brunch..
2 comments:
I'd heard of the radhabhallavi... but never got to know what it is. Now that I know it, some day I might try it.
BTW, it is becoming a food-blog!!
Seems someone is developing great culinary skills to impress the better (rather best) half.. good going Vinay..
Yes Vinay unfortunately this is turning into a food blog and I dont like it.. every time I scribble down a recipe a promise myself to return to my blog with some thing else.. but..
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