This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but simple and easy enough to cook.
Ingredients :
Preparation method :
1. Soak poppy seeds overnight and grind them in a mixer with ½ cup water, 2 green
chilies, and salt to taste till poppy seeds are soft. It should be a thick
consistency and can take up to 10 minutes.
2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well.
Drain; add salt.
3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and
turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning,
add posto ground into paste. Keep stiring for a minute. Add ½ cup of water to it
and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and
cook. Once the aloo is soft and fully cooked, let the water dry up and stir the
aloo without mashing them or breaking them. Turn off the heat. Taste and adjust
salt. Garnish with a green chilli sliced to 4 pieces.
Ingredients :
- 7-8 table spoons posto seeds (poppy seeds)
- 1/2 cup water to grind posto seeds
- 5 green chilies
- 2-3 tablespoons sarser tel (mustard oil)
- pinch of hing (asafetida)
- 1/2 teaspoon holud powder (turmeric powder)
- 400 g aloo (potato)
- 1-1½cups water to cook
- salt to taste
Preparation method :
1. Soak poppy seeds overnight and grind them in a mixer with ½ cup water, 2 green
chilies, and salt to taste till poppy seeds are soft. It should be a thick
consistency and can take up to 10 minutes.
2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well.
Drain; add salt.
3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and
turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning,
add posto ground into paste. Keep stiring for a minute. Add ½ cup of water to it
and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and
cook. Once the aloo is soft and fully cooked, let the water dry up and stir the
aloo without mashing them or breaking them. Turn off the heat. Taste and adjust
salt. Garnish with a green chilli sliced to 4 pieces.
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