Hello everybody, I hope you’re having an incredible day today.it’s Mollie Russell. Today, we’re going to prepare a special dish, nepali style aloo dum with chiwda /poha/ flattened rice. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
In regards to cooking, it’s very important to keep in mind that everyone else started somewhere. I don’t know of one person who came to be with a wooden cooking spoon and all set. There’s a great deal of learning which must be carried out as a way to develop into prolific cook and there is definitely room for advancement. Not only can you will need to start with the basics when it comes to cooking but you almost must start if understanding how to cook a fresh cuisine such as Chinese, Thai, or Indian food.
Which means that at any given time on your cooking cycles there is quite probably somebody somewhere that is better and/or worse in cooking more compared to you. Take advantage of this as the best have bad days in terms of cooking. There are a lot of men and women who cook for several factors. Some cook in order to eat and live while others cook because they actually enjoy the process of cooking. Some cook during times of emotional upheaval yet many others cook out of utter boredom. Whatever your reason behind cooking or understanding how to cook you should always begin with the fundamentals.
The good news is that when you’ve heard the fundamentals of cooking it is not likely that you will ever have to displace them. This usually means you could constantly buildup and expand your own cooking abilities. Since you find new recipes and improve your culinary abilities and talents you will see that preparing your meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.
Additionally you will detect as your own experience and confidence develops you will see your self increasingly more frequently improvising when you proceed and adjusting meals to meet your own personal preferences. If you prefer more or less of ingredients or wish to earn a recipe a little less or more spicy in flavor that can be made simple alterations on the way so as to attain this goal. Put simply you will begin punctually to create snacks of your personal. And that is something which you will not fundamentally learn when it has to do with basic cooking skills to novices but you’d never know if you did not master those simple cooking skills.
Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have nepali style aloo dum with chiwda /poha/ flattened rice using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice:
- Make ready 500 gms small size/ new baby potatoes
- Prepare 2 tbsp White Sesame seeds
- Prepare 1 tbsp Poppy seeds (optional)
- Make ready 5 Whole dry chilli or 1&1/2 tsp Kashmiri Lal mirch powder*
- Make ready 135 gms onion
- Get 180 gms tomato
- Make ready 1 tbsp Garlic
- Prepare 5-6 tbsps mustard oil
- Make ready 1/2 tsp Turmeric powder
- Prepare as per taste Salt
- Make ready as required water
- Prepare 1/2 tsp Paanch Foran * or simply you can use Kalonji only
- Make ready Recipe for Paanch Foran/ 5 spice mix is given below
- Get Nigella seeds/ Kalonji/ kalo jeera
- Make ready Carom seeds /Ajwain
- Prepare Fenugreek seeds / Methi ke daane
- Get Black Mustard/ Kala Sarso
- Take Fennel seeds/ saumph ke daane
Instructions to make Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice:
- Boil, cool and peel the potatoes, small potatoes get cooked in half an hour in a covered pot.
- Soak the red whole dry Chillies in warm water for at least an hour so that it's easy to grind and make a paste. Dry roast the sesame and poppy seeds, it will hardly take time, just a minute or so (do not over roast it and burn it, otherwise it will become bitter).
- Once the roasted sesame and poppy seeds cools, grind it dry in the mixer grinder or mortar pestle into a fine powder. Peel and make a paste of the garlic, onion,make a paste of the soaked Chillies and puree of the tomatoes separately in the mixer grinder one by one.
- Now heat a kadai, add mustard oil, once it's heated, add the Paanch Foran or Kalonji, once it crackles, add the garlic paste and saute for few seconds, then add the onion paste and saute it for about 10 minutes, then add the tomatoes and saute it for another 10 minutes or so.
- In between after adding the Tomato puree add salt as per taste, chili paste, Turmeric powder. As you saute it, if required add little warm water do that it doesn't burn, cook till the raw flavour of the onion and tomato goes off.
- After this add the Sesame poppy seeds powder and little warm water (may be 1/4 to 1/2 cup) and cook and saute for about 3 minutes.
- Add in the boiled and peeled potatoes and mix it gently so that the potatoes don't break. If required add warm water maybe about 1/2 cup and cook the potatoes in the gravy for another 5 minutes or so. Check the salt, add if required. You can add a little more water depending on the consistency of the gravy you prefer. But we make it a little dry kind so that the gravy is stuck to the potatoes and not a runny kind.
- Serve it with chiwda /poha along with chopped onion,green/ red raw Chillies, coriander leaves, lemon wedge and a cup of hot tea. It goes well with Luchi - Bengali style Puri (another favourite combo…recipe link is given below) and Sel Roti- the traditional Nepali roti made of rice flour (shaped like a ring and is lightly sweetened). Bon Appetit!!! - (see recipe)
So that’s going to wrap it up for this special food nepali style aloo dum with chiwda /poha/ flattened rice recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!!
