Aloo Poori & Kheer

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The second set of recipes in the series of Diwali collaboration with Adrian & Jeremy of The Food Gays is what most Indians associate with celebration and ultimate comfort food – Atleast  I do!

Its Aloo Poori…a potato stew paired with a deep fried flatbread, it really doesn’t get better than this. The potato stew is so easy to make that once you make it a few times, you can actually make it with your eyes closed and it also calls for just a few basic ingredients. Serve the aloo poori with a sweet & spicy mango chutney and I promise it will warm up your sole!

Read The Food Gays version of the story here & here

To finish the meal we make kheer (rice pudding). Its a dish that’s made on any auspicious occasion in India – sometimes even birthdays. Its basmati rice slow cooked in whole milk sweetened with sugar and flavored with saffron, cardamom along with raisins and  finely chopped assorted nuts. We styled our version with pistachios and dried rose petals. Its a sweet end to any celebration!

Note: All photographs in this post have been taken by The Food Gays 

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Aloo

Serving 3 to 4 people

Ingredients

4-5 Medium size potatoes

3-4 Tomatoes, roughly diced

2 onions, peeled and chopped into small pieces

2 serrano peppers, seeds removed

1 small piece of ginger, peeled

2 cups water

1 tbsp flavorless oil

1 tsp cumin seeds

1 tsp ground cumin

2 tsp garam masala

1/2 tsp turmeric

2 tsp amchur

1/4 tsp asafetida

Salt to taste

  1. Peel and cut the potatoes into bite size pieces.
  2. In a blender add tomatoes, serrano pepper and ginger and blend to form a smooth puree.
  3. In a large pot add oil and heat it on medium low.
  4. Add onions and stir to cook for 3 to 4 minutes or till they start turning slightly golden.
  5. Add asafetida, cumin seeds, ground cumin, turmeric and salt. Stir to mix well and cook for 30 seconds or till the spices get fragrant.
  6. Add the tomato puree and stir to mix well. Cook this mixture stirring continuously for 8 to 10 minutes or till most of the moisture is evaporated.
  7. Add potatoes and stir to coat well. Stir in the water, mix well.
  8. Cover the pot with a lid and turn the heat a little lower. Cook for 5 to 8 minutes stirring a couple of times in between. After 8 minutes, check if the potatoes are cooked through. Uncover ever if the potatoes are slightly undone.
  9. Stir in garam masala and amchur and continue for cook uncovered for a 3 to 5 more minutes.
  10. Turn the heat of, taste for seasoning. Add some freshly chopped cilantro. Serve hot/warm with poori.

Poori

3 cups whole wheat flour

1 teaspoon oil

water, to knead

neutral cooking oil, for frying

  1. Knead the wheat flour into a stiff dough with water and oil. Make small balls of the dough. Roll into rounds, about 4-5 inches in diameter.
  2. Heat oil for deep frying. Fry the porous in oil until they begin to puff up and become golden brown. Serve hot with the aloo immediately.

Mango Chutney

1 large green mango

1 tbsp fresh ginger, grated

1/2 cup sugar

1/4 cup water

1 tbsp flavorless oil

1/2 birds eye chili, finely chopped

1/4 tsp asafetida

1/4 tsp fenugreek seeds

1/2 tsp fennel seeds

2 tsp ground amchur

2 tsp garam masala

  1. Peel and grate the mango.
  2. In a medium size pot add oil and heat on medium low heat.
  3. Add chili, fenugreek seeds, fennel seeds and asafetida. Stir lightly and cook for 20 to 30 seconds. The spices will get fragrant.
  4. Add mango and ginger. Stir it around gently to coat well with the tempering.
  5. Add sugar, water and salt and mix well.
  6. Turn the heat to low, cover the pot and cook for 10 minutes.
  7. Uncover after 10 minutes, stir in the amchur and garam masala and cook uncovered for 15 to 20 minutes or till the chutney thickens up and turns golden in color. Turn the heat of and taste to check for seasoning. Let the chutney cool completely. Transfer into a clean mason jar and store in the refrigerator. The chutney can be enjoyed at room temperature and will stay in the fridge for up-to 2 weeks.

Kheer

1/2 cup basmati rice, washed and soaked in water for 30 minutes

8 cups whole milk

1/2 cup granulated sugar

1 tbsp ghee

1/4 cup raisins (optional)

1/4 cup almonds, blanched and sliced

1/4 cup unsalted pistachios, roughly chopped

1 1/2 tsp ground green cardamom

1/2 tsp saffron

  1. In a mortar and pestle add cardamom and saffron. Pound to form a fine-ish mix. Keep Aside.
  2. In a large pot add ghee and melt over medium low heat. Add milk and bring it to a boil, stirring frequently.
  3. Once the milk comes to a complete boil, turn the heat to low and continue to simmer the milk for 3 to 4 minutes – stirring frequently.
  4. Discard the water from soaking rice and add to the simmering milk. Stir to mix well and cook on low heat stirring gently every couple minutes for 15 minutes or till the rice turns tender.
  5. Check if the rice is cooked through and add sugar. Stir to mix well. Continue to cook the mixture for another 10 minutes stirring gently every couple minutes.
  6. Stir in the nuts, raisins and the cardamom + saffron mix and simmer for another 5 to 8 minutes.
  7. Check the consistency at this point – the kheer should be in a pouring consistency. It thickens up as it cools.
  8. Turn the heat off and line the kheer with a plastic wrap pushing it down to touch the surface of the kheer – this will stop it from forming a skin.
  9. Cool completely – serve warm or cold garnished with extra nuts and dried rose petals.