MASALA JEERA ALOO

Masala Jeera Aloo is one of the most popular, delicious, and flavourful North Indian side dishes made with potatoes, cumin seeds, and spices. Gets done in 30 minutes. The name of this dish is Jeera Aloo  where ‘Jeera’ is the Hindi name for cumin seeds and ‘Aloo’ is the name for potatoes. Aloo Jeera or Cumin Potatoes are one of the most popular and easiest Indian side dishes. It makes a healthy, comforting, nutritious, and filling lunch or dinner when paired with some plain roti, dal, and jeera rice. With this jeera aloo, you get an overall taste profile of spicy and tangy flavors which are warming and comforting.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS -

4-5 Par- boiled Potatoes

2 tablespoon Oil

1 teaspoon Cumin Seeds 

1/2 teaspoon Asafoetida 

2-3 Dry Red Chillies

Curry Leaves 

2-3 slit Green Chillies 

1 teaspoon grated Ginger/  paste

1/4 teaspoon Turmeric Powder 

1/2 teaspoon Red Chilli Powder 

1 teaspoon Coriander Powder 

1 teaspoon Cumin Powder 

1/4 teaspoon Black Pepper Powder 

1 teaspoon Kasoori Methi 

Salt to taste

Fresh chopped Coriander leaves 

1/2 Lemon juice

METHOD -

STEP 1 - Add enough water to a pressure cooker/ pot, and then put whole potatoes in it. Pressure Cook / Boil them covered over medium heat until they are soft and cooked through. To check doneness, prick the boiled potatoes with a fork or insert a knife. If it slides gently, then they are done. Let them cool completely, and then peel the potatoes.

STEP 2 - Cut boiled potatoes into cubes. Keep them aside. Also, grate/ make paste of ginger, chop green chilies, coriander. Set them aside.

STEP 3 - Heat oil in a pan over medium heat. After that, turn the heat to medium-low and then add cumin seeds and asafoetida. Saute them for a few seconds until they splutter and turn fragrant. 

STEP 4 - Now, dry red chillies, curry leaves and green chilies to the pan.   Fry chopped green chilies for about 1 minute, or until they are cooked and don't smell raw.

STEP 5 -  Now add ginger and par- boiled, peeled and cubed potatoes and gently mix it.

STEP 6 - Now add turmeric powder,  other spice powders, salt and kasuri methi ,stir everything well. 

STEP 6 -  Toss everything well so that the potatoes are well coated with the spices.

STEP 7 - Cook for about 3-4 minutes. Make sure not to overcook .

STEP 8 - Keep stirring often to prevent the potatoes from uneven cooking and sticking to the pan.

STEP 9 - Next, add chopped coriander and lemon juice/ amchur powder and toss well to combine. Amchur powder adds a nice tangy flavor to this spicy dish. 

STEP 10 - Turn off the heat, transfer jeera aloo to a serving dish.

Serve piping hot jeera aloo with paratha, puri, plain roti or as a side dish to simple Dal Chawal.

NOTES : * Instead of boiling, you can also fry the potatoes in oil, or grill them in the oven.

* Green chilies add some heat to this dish, so if you don't like green chilies or making this for kids, then omit the green chilies or reduce the amount.

* I have used freshly squeezed lemon juice for tangy flavours in this recipe. If you don’t have lemon, then you can add about 2 teaspoons (or to taste) of aamchur powder.

* Do not over boil potatoes, you just need to cook the potatoes until they are soft and tender. They need to be cooked till they very well hold their shape without turning mushy.

* If you don’t like ginger, then you can omit it. But if using ginger, then make sure not to over-fry ginger, or else it would turn bitter.

ROSE GULKAND LADOO

 Make your very own Gulkand Rose filled ladoo using eight simple ingredients. These decadent melt-in-your-mouth ladoos are incredibly easy to make and taste great. 

Ladoo is an Indian generic term used for truffles. They may be cooked or uncooked. They are shaped like balls and can be big or bite-sized. We have a variety of ladoo recipes using different ingredients and they all are delicious! 

Indian festivals are incomplete without sweets. No pooja or celebration is complete without traditional sweets. Ladoos like these can turn any occasion into a celebration ! Since I enjoy creating new and different recipes, giving my own Coconut Ladoo Recipe a new twist was something exciting for me. The base of this ladoo is coconut (similar to Coconut Macaroons) and it is infused with rose flavors to make it one delicious combo. 

These visually appetizing festive treats are also wonderful for gifting during the holidays.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

2 cups Desiccated Coconut

½ cup Sweetened Condensed Milk

2 tablespoons Rose Syrup ( for that distinctive floral essence )

1 teaspoon Rose Water

1/2 teaspoon Red Food Color (optional)

1 tablespoon Ghee (for roasting desiccated coconut )

For the Gulkand Filling:

2- 3 tablespoons Gulkand (Rose Petal Preserve)

2 tablespoon Slivered Almonds, Pistachios, Cashew nuts

1 tablespoon Tutti Frutti

METHOD :

STEP 1 - Heat a pan with ghee, add desiccated coconut and roast for 2-3 minutes. 

STEP 2 - Transfer in a mixing bowl and let it cool for some time.

STEP 3 - Combine the desiccated coconut with sweetened condensed milk, Rose syrup, Rose Water, Food Colour.

 STEP 4 - Mix until all the ingredients are well incorporated. The mixture should hold its shape when pressed between your fingers.

STEP 5 - Combine the Gulkand (Rose Petal Preserve) with slivered almonds, cashew nuts,  pistachios and tutti frutti to create a flavorful filling.

STEP 6 - Grease your hands with ghee and shape the dough into round ladoos / make a bowl like we make for any stuffed paratha. 

STEP 7 - Add a spoonful of the Gulkand filling in the center.

STEP 8 - Then fold the sides of the dough to create a well-enclosed ladoo.

STEP 9 - Roll the ladoos, on dessicated coconut and set aside. Rolling in desiccated coconut is optional, but gives a nice look to the ladoos.

STEP 10 - Repeat this process for the remaining dough, ensuring that the ladoos. 

These exquisite Rose Gulkand Ladoos can be enjoyed immediately or stored in the refrigerator for up to 7 days, maintaining their freshness and flavor.

 Whether served at festive occasions or enjoyed as an after-meal treat.

NOTES - * You don't have to roast it until golden brown. Toast it for 2-3 minutes in a medium flame.

* The number of servings mentioned above depends on the size of the ladoo. To the above measurements i made around 10-12 ladoos.