#Hing Wale Aloo

[foodwithrecipes]

Hing Wale Aloo (Potatoes with Asafoetida).  Known for its digestive properties, hing can help alleviate bloating, flatulence, and other gastrointestinal issues. Read full recipe

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[cooking-with-sapana]

Hing Aloo Tarkari | Hing Wale Aloo

[vanitasmagickitchen]

Bhandare wali aloo ki sabji | Halwai Style Aloo ki sabji Vanita’s Magic Kitchen mei aaj hum banayenge bhanadare wale aloo ki sabji ek dum halwai style mei. Ise aap paranthe aur poori k sath serve kar sakte hein. Ingredient Cooking Oil- 2 tbsp Cumin Seeds- ½ tsp Hing- 1 pinch Bay leaf- 2 Black Cardamom- 1 Dalchini- 1 inch Green Cardamom- 2 Cloves-2 Turmeric Powder- ¼ tsp Kashmiri lal mirch Powder- 1 tsp Tomato -4 medium size Ginger- 1inch Green chilli- 1 Coriander Powder- 1 tsp Black pepper- 2-3 Kasuri Methi- 1 tsp Boiled Potato – 4 Medium size Water- 1 glass Black salt- ¼ tsp Garma Masala – ¼ tsp Salt to taste Mango Powder- ¼ tsp Green Coriander for garnishing #bhandarewalealookisabzi #alookisabji #pooriwalealoo

Bahut hi tasty bhandare wale aloo ki sabji jarur dekhiye vanita’s magic kitchen par, delicious halwai style aloo ki sabji ko jarur try kare, halwai jaisi aloo ki sabzi recipe apko jarur pasand aayegi, poori wale aloo ki sabji recipe, Bhandare wali aloo ki sabzi,Bhandare wale aloo,Bhandare wale aloo recipe,Bhandare wale aloo tamatar ki sabji,Bhandare wale aloo kaise banaye,Aloo ki sabji,Bhandare wali aloo ki sabzi,Aloo ki sabzi,Aloo tamatar ki sabzi,Shadiwali aloo ki sabzi,Poori wale aloo ki sabji,Bhandare wale aloo ki sabji, Aloo ki sabzi kaise banaye,Aloo sabzi,Halwai jaisi aloo ki sabji,Aloo ki sabji bhandare wali,Poori wale aloo recipe,Shahi aloo ki sabji, Vanita magic kitchen, aloo ki sabji without onion garlic, no onion no garlic aloo ki sabji, no onion no garlic recipe,halwai style aloo ki sabji,

Other recipe link

Jodhpuri Aloo Masala- https://youtu.be/KhX32i6YjIQ

Falahari aloo recipe- https://youtu.be/eRChp74se0g

Methi Malai Matar- https://youtu.be/Yd4IwsPv7qg

Kadhai Paneer recipe- https://youtu.be/R0-33BzHkSg

Mawa matar recipe- https://youtu.be/cxAeJS7CgAg

Shahi Paneer recipe- https://youtu.be/LTD_aOuIaqY

[educationstime]

Hing Wale Aloo Recipe | Easy Aloo Hing Curry | Hing Aloo Recipe {15 min}...

Learn how to make very easy and quick Hing Wale Aloo Recipe only in 15 minutes. Indian most favorite and tasty vegetarian aloo hing curry recipes everyone love it keep try and give your feedback below comment box and mention your favorite recipe I will make for you.

[foodtrails25-blog]

Luchi Aloo is a popular breakfast combo from the state of West Bengal(India). Luchi is Poori(fired flatbread) made with All-purpose flour and Aloo is spicy Potato gravy that is served with Luchi.

Luchi Aloo is also served along with a Bengali sweet dish.

West Bengal is famous its rich heritage and culture. It’s literature, architecture, music, fine arts and of course Food. Almost every Indian is a fan of Bengali Sweets and these need no introduction. When in West Bengal especially Kolkata(Calcutta), one gets mesmerized by the variety of food the cuisine has to offer. Vegetarian or non-vegetarian no one can say No to the chatpata Bengali Khaana(food).

Few years back we had a brief stay in Kolkata. Rajeev got a good job opportunity and so we moved there from Mumbai but then we were there hardly for 4 months and again he got a great offer back in Mumbai and then we again had to move back with full bag and baggage. Oh.. that was one hectic time , as  my younger one was just a few months old. Shifting places when you have small kids gets too stressful. But then everything just passes by and you are left with good memories.

We too have some very good memories from the City of Joy in that brief period and especially with the food there. I still remember there was a small shop near a Sai Temple that we visited every Thursday. The man there made excellent Luchi Aloo and Gulab Jamuns.It used to be our dinner most of the Thursdays. I was first introduced to Luchi at this shop. Though it is a breakfast item but we used to enjoy it as our late evening snack/ dinner too.

What is Luchi Aloo

For those who do not know about this .. Luchi Aloo is like the Aloo Poori breakfast of Uttar Pradesh. Aloo Poori is one of the most popular breakfast or lunch item all over India. Be it Luchi Aloo or Aloo Poori nothing beats the taste when you have these freshly made on the streets..Luchi Aloo is a must make for all the Bengalis on their special occasions and festivals.

Luchi

Luchi Dough is made with All-purpose flour. To make it crispy, oil is added to the flour and flour is kneaded with water to soft dough. The rolled dough is then fried in hot oil. Crispy Puffed up luchis are served with spicy Aloo Dum.

Aloo with Panch Phoron

Popular version of Aloo or Potato gravy that is served with Luchis is Aloo Dum. A spicy potato preparation with spices and tomatoes. It is different from the Kashmiri Dum Aloo or Mughlai Dum Aloo or even Pesto Dum Aloo. If you search on net many different versions are there for Aloo Dum.

Bengali Cuisine is incomplete without mention of Panch Phoron. Panch Phoron is a spice mix that consists of Five Spices(Panch).. Fennel Seeds, Cumin Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds. It is widely used in Bengali cuisine. With Luchi I have made Aloo using Panch Phoron spice, as we had it just like this way at the street shop in Kolkata.

I never had Luchis after we came back from Kolkata. Potatoes curries are something quite regular in my house and I make it in different ways.Rasewale Aloo Tamatar, Hing Wale Aloo, Dum Aloo, Aloo Matar, Sookhe aloo or Aloo with Panch Phoron.Potato is such a versatile vegetable and you can play around with the spices and ingredients while making any potato dish.This makes me realize so many dishes that I make for everyday meal are yet to be posted on the blog.

I made Luchi Aloo this weekend for Sunday Brunch and we all had a hearty and chatpata meal. Kids loved the crispy Luchis, though they pointed out the Pooris are different this time. Pooris are made with Atta but  since Luchis are made with all-purpose flour, I made the way these are traditionally prepared.

I am taking my Luchi Aloo to my Facebook group Foodie Monday Bloghop. Theme this week Bengali Cuisine was suggested by our lovely group member Sujata Roy. Her blog is a treasure of Bengali recipes. Not only Bengali but also lot of healthy cakes and sweet recipes that there.If you want some healthy bakes or authentic Bengali sweets and desserts do bookmark her blog.. Batter Up with Sujata.

Luchi recipe is adapted from her blog. I have an eye on few of her Bengali desserts too. For the original Luchi recipe click here..

So, let’s see now how I make Luchi Aloo..

Luchi Recipe

Luchi

Deep Indian Fried flatbreads made with All-purpose flour, speciality of Bengali Cuisine. Learn how to make Bengali Luchis.

2 Cup All-Purpose flour

1 tsp Salt

Oil for Frying

Mix salt, whole wheat flour and oil in all-purpose flour. 

Rub the flour with fingers, so that the oil incorporates uniformly in flour and it resembles bread crumb like coarse mixture.

Knead to a stiff dough using water.Cover and keep aside for 10 minutes. 

Divide the dough into small tennis ball sized portions. Roll each portion into a small circular disc. Refer the pic for the same. Similarly roll all the dough portions. 

When ready to make, heat oil for frying ina kadhai or heavy bottomed pan. 

For frying, heat enough oil in kadhai or heavy bottomed pan.

Drop a small dough portion when it rises instantly,deep fry in hot oil. till golden brown. 

Serve hot with Aloo Dum or any potato gravy and it even goes well with Chole Masala. 

Panch Phoron is available at Indian grocery stores if you are out of India.

If not, you can take equal amount of Fennel Seeds, Cumin Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds, mix and use as required.

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Aloo with Panch Phoron

Aloo Dum with Panch Phoron

Bengali style Aloo Dum..spicy potato curry with Panch Phoron or five spice mix. Learn how to make Bengali Style Aloo Dum with Panch Phoron. No-onion, no-garlic Potato recipe.

10-12 Baby Potatoes

2 Tomatoes(Medium)

Ginger piece(small 1/2")

1-2 Green Chillies (optional)

1 tsp Red Chilli Powder as per spicy tolerance (optional )

1 tsp Panch Phoron spice mix

1/2 tsp Asafoetida/Hing

1-2 Bay Leaves

1 tsp Coriander Powder

1 tsp Cumin Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

Salt as per taste

2 tbsp Mustard Oil or any good vegetable Oil

Boil and peel potatoes. I have used baby potatoes, you can use big potatoes and halve them.

Puree ginger, green chillies and tomatoes.

In a kadhai, add mustard oil, heat it till it’s smoking point. Switch off the gas and let it cool a for 1-2 minutes. 

Add panch phoron spice mix and hing, when the seeds crackle, add tomato puree.

Cook tomato puree for 2-3 minutes, then add cumin powder, coriander powder, garam masala and sugar. Cook for few minutes till the masala leaves oil.

Add potatoes and mix well. Masala should coat the potatoes. well. Add 1/2 -1 cup water.

Cover and cook for 5-10 minutes. Keep the consistency of curry as per your liking. I made it on the drier side as we I also had made Chole Masala along with it. 

Garnish with finely chopped fresh coriander leaves. Serve hot with Luchis or Pooris. the se go well with rotis or paranthas also. 

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Do make Luchi Aloo my way and enjoy a hearty Bengali Brunch this weekend. The spice level in Aloo  curry can be adjusted as per your taste..

Aloo with Panch Phoron can also be also be enjoyed with Pooris. Paranthas or with fresh hot Chapatis. Add more water and keep the gravy with potatoes,it can be relished with Fresh Mint and Peas Rice Pulao or simple Steamed Rice.

Give your feedback how you liked and if you have any queries do write to me.

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If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

      Luchi Aloo Luchi Aloo is a popular breakfast combo from the state of West Bengal(India). Luchi is Poori(fired flatbread) made with All-purpose flour and Aloo is spicy Potato gravy that is served with Luchi.

[theorchidlove]

Lucknow is known for its food cuisine. I have come here  for 2 days,  which I know are not enough to explore the history or food trail of the city. Due to time constraint, I had listed some well known and old eateries of Lucknow.

Royal Cafe in Hazratganj was already on the list. My husband, RB had visited this place almost half a century ago as a young boy. “Bajpayi kachori” of Hazratganj was another eatery on the list. Sharma ji ki chai, bati chokha , Aliganj and a good local awadhi biryani. These were on my wish list or call it hit list. 😛

After spending around 4 hours in Residency complex, we chose to go to “Bajpayi Kachori in Hazratganj. It’s one place  everyone has recommended. “Everyone” – who has visited Lucknow or has belonged to Lucknow and is on any whatsapp group, of whom I am a member. 🙂

Bajpayee ji ki Kachori stall and queue of customers

Again Uber was booked for Bajpayee ki Kachori. As we reached a shop named Bajpayee ki kachori, my husband recognised that we are not in Hazratganj. The Uber driver said, this was the location selected. We checked and found that it was our mistake. There are two shops of the same name and no one can tell us if this is an extension of the original or not.

Any way, by this time, we were awfully hungry. We booked another Uber , this time for Bajpayee ki Kachori, Hazratganj. We got down at “Ramasre” Sweet shop in Hazratganj, opposite to Bajpayee’s. RB remembered Ramasre for his food cart in Hazratganj on his last visit decades ago. His food was good and very popular in those days. Just opposite to “Ramasre”, we saw a hole in the wall kind of shop, which was “Bajpayee ki Kachori. Few tables were kept outside for people to eat their fare, bang on a very busy and narrow road. It has a long queue. I detest the idea of queuing up for food. There were few delivery men from swiggy and zomato. We decided to use technology and get them home delivered rather than wasting time queuing up.

We walked towards the Royal Cafe. Google maps are a big help in a new city. One can reach the destination without any human intervention. It gives so much  independence, freedom and feel of safety to travelers. 

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As RB has seen Hazratganj in it’s old glory, he was sad at the condition of the area, afterall Lucknow is his ancestral city.  Old heritage buildings were being demolished and converted into big showrooms. Work was on for the metro and whole area was in shambles.

Royal Cafe, Hazratganj, Lucknow

We had “basket chat” from Royal cafe as it has samples of almost everything which is “chat”. It’s simply divine. Besides the food served, the tehzeeb of Lucknow is visible in every conversation, which I heard while in Royal Cafe or anywhere else. “Matar tikki” was another item, which we selected from the menu on the advise of the waiter. It has unique blend of spices, soft and “melt in mouth” type and very tasty. I wish, I could have eaten few more of their preparations, but my stomach was full. My heart was still longing for more. 

I am biased towards UP ka khana, being a kayastha. Who can ever forget the taste of “Aloo puri and jalebi breakfast” from the nearest corner shop? Every mohalla has their favourite and “best” “aloo-puri-jalebi” nashta. 🙂

We took a stroll in the hazratganj. Going to hazratganj in good old days was referred to as “Ganjing” . It was the most happening place then.

The “bajpayi ki kachori” was the next morning breakfast. 

The “Swiggy” aggregator for home delivery of local food came to our rescue from the queuing at the outlet. We booked and got the food delivered within 28 minutes flat. Hot and piping kachories and sabzi. 

Bajpayee ki Kachori

We were expecting the soft urad daal kachories with hing wale aloo. What we got were thick maida ki poori with aloo-chana topped with kachcha pyaaz. Disappointed somewhat. But then checked the rating of Bajpayi ji. Some confidence there. 🙂 The first bite made some change in our opinion about kachories. The food was good. Very spicy though. From the look of the shop/ outlet, we were worried about the hygiene. Bajpayi ji passed the hygiene test too as none of us had any stomach upset episodes. RB’s system is sensitive and his system okayed the Bajpayee’s hygiene. The kachories were actually poories. There was no fillings. I ordered kachories and poories both, as it was there in the menu. Thick maida poories , not swelled but hard and crispy which may be acceptable in a remote panjab location but not in UP, where poori- kachori are swelled and thin. It was tasty but nothing like UP style poori, kachori and hing aloo. I guess, I am disappointed as my expectations were not met. But it  was tasty, very spicy.

The last dish on the list was awadhi biryani. It’s a difficult option for a vegetarian. For non-vegetarian foodies, there are vast varieties available. We decided that we will go for biryani, where ever we will be during lunch time. We were in chowk market to do some chikankari shopping. Chowk area is the  wholesale market and one of the recommended places for hand made chikankari clothing. We reached Chowk only at lunch time after visiting the Imambaras and surrounding monuments like ghanta ghar, Roomi Darwaaza etc. An electric rickshaw took us there in Rs. 50 and 15 minutes.

Vegetable biryani

Matka Kulfi

Mocktail

Lemonade

We looked around and zeroed in on “Aryan Family Delight”. It’s rating on Zomato was 3.5/5. A casual dining place with nice ambience. We ordered Awadhi Vegetarian Biryani and chaach. The biryani was delicious. It was served with raita. Masala chach was equally good. Biryani was very light, rightly spiced and less oily. The vegetables and rice quantities were balanced and aroma of herbs were inviting.

We also had matka kulfi at Aryans. It was mildly sweet, with saffron flavour and was different than the kulfi served here in Ahmedabad. 

After having our stomach full, we had enough energy for shopping and bargaining . Finally, with big shopping bags, we reached our guest house by late evening. We had our dinner in the guest house.

Awadhi Biryani Vs Hyderabadi Biryani

When we talk about biryani, comparison between awadhi and hyderabadi biryani is natural. Both the biryanis are cooked in “dumpukht”style. In “dum” cooking style, rice and meat/ vegetables are cooked in a sealed handi on low heat.Their similarities end here.

Awadhi biryani is also known as paki (पकी) biryani or cooked biryani.  The meat/ vegetables and rice are cooked separately, layered and then baked in dum.This is less spicy, less oily and light on stomach. While hyderabadi biryani is known as kachchi/raw/uncooked (कच्ची) biryani.The meat / vegetables are marinated in a mixture of spices for a few hours and then mixed with the cooked Biryani rice.This is cooked in sealed handi in “dum” style.Hyderabadi biryani is more spicy and tangy.It has more oil as compared to Awadhi biryani and is not as light as awadhi. Actually, it’s heavy on stomach.

Whatever may be the style, biryani has made a special place in our plates. It was first introduced in India, when Mughals captured the region, and the Arabs introduced it to some parts of South India.

Sunset at Gomti Nagar

With this, our time in Lucknow came to an end. A memorable trip came to an happy ending.

Lakhnawi Dastrakhan (Lucknow Food Trail) Lucknow is known for its food cuisine. I have come here  for 2 days,  which I know are not enough to explore the history or food trail of the city.

[jyotikitchen]

A dish which is very popular and one of my favorite dish straight from Mathura, U.P (Uttar Pradesh) “Dubki Wale Aloo”, this curry is specially served with khasta kachori in Mathura and in North India. Imagine a beautiful rainy morning and having Khasta kachori with this dubki wale aloo and adrak wali chai. Sounds interesting…yeah? Well my weekend was kind of like this. 😀 I just replaced the kachori with masala poori. 

This is a very simple curry for those days when you don’t want to prepare an elaborate meal or you’re running short of time to prepare a wholesome meal. Try this curry as a side dish to rice, roti/ paratha. Almost everything was added on the go and the curry was ready in less than 20-25mins. If you are making this curry I would suggest you to serve with poori/ bedmi poori/ masala poori or with khasta dal kachori for breakfast with a garma-garam chai ka cup 🙂 and enjoy the delicacy of Mathura.

Other related posts: Khasta Urad Dal Kachori, Aloo Kachori, Aloo-Matar Kachori, Sooji Kachori, Samosa

Serves 4

Ingredients:

2 Tbsp ghee

4 Medium boiled potatoes

1 Large tomato puree

1/2 Tsp ginger powder

1/2 Tsp turmeric powder

1 Tsp red chili powder

1 Tsp garam masala

1/2 Tsp amchur/ dry mango powder

2 Tbsp chopped coriander leaves

1 Tbsp kasuri methi/ dry fenugreek leaves

Salt as required

For tempering

1 Tbsp ghee

Pinch of hing/ asafoetida

2 Dry red chili

1 Tsp kashmiri red chili powder

Learn Step By Step Recipe With Pictures For Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo

Recipe:

Step 1- Heat ghee in a deep pan/ kadhai and add the tomato puree, turmeric powder and ginger powder. Give it a mix and fry for few seconds and then add red chili powder, garam masala and amchur. Cook the masala for 2-3minutes on medium flame

Step 2- Meanwhile the masala is getting cooked, peel and cut the boiled potatoes in cubes. When the masala starts leaving oil from side add salt. Mix in the cubed potatoes and chopped coriander leaves and cook this for 2-3mins

Step 3- Add 1/2 to 1 cup water, as you like the consistency. And cook the curry for 8-10mins on medium flame. Add some kasuri methi to the curry and turn off the flame

Step 4- Heat ghee in a tempering pan and add cumin seeds and hing. When they start to splutter add dry red chili and turn off the flame. Lastly add the kashmiri red chili powder and add this tadka to the curry

  Dubki Wale Aloo | Mathura Ke Dubki Wale Aloo A dish which is very popular and one of my favorite dish straight from Mathura, U.P (Uttar Pradesh) …