I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
Monday, 10 July 2017
Parmal Alu #sikandalouscuisine
Earlier we would deep fry alus and parmal while making this dish . Now with my weighing scales protesting loudly I have toned down on the deep fry part and this is how we now cook this Punju favourite - I must add , I prefer this way . I also like parmals to be more than alus here.This recipe still calls for a bit extra oil.
200 Grams Potatoes - Cut in fingers.
300 Grams Parmal - Scrape , discard tough seeds and cut like potatoes.
1/2 Teaspoon Jeera.
A Pinch of Hing.
1 Teaspoon Kasoori Methi.
4 Tablespoons Mustard Oil.
Make a paste of the ingredients mentioned below by adding some water - set aside.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Dhania Powder.
1. Heat mustard oil , add jeera and hing , as jeera colors tip in both alu and parmal also add salt and haldi , saute in a wok over medium high heat for 4-5 minutes and then reduce heat and cook covered. No water is added.
2. When potatoes are nearly done , with a spatula move everything to a side tilting the wok to bring as much oil in the center - where you then add the paste. Cook paste for 1-2 minutes , and then mix it all gently but well.
3. Increase heat , cook the vegetables uncovered till done , adding kasoori methi towards the end .