I know, I know. It's been a long time since my last post.
But I have been waylaid by a lot many things. And that left me with little time for Kichu Khonn.
But I came as soon as I realised that I hadn't made a single post this new year ... and it is already past a week.
Easier said than done.
I cook much less these days. I click even lesser.
So went back to my folders loaded with snaps that I had clicked once upon a good time and picked up these ... a quick scan confirmed I had not posted them .. yes, it has come to that .. I do not even remember things I've posted.
So here's a brand new recipe on the start of a brand new year.
Yesterday, a RJ on a station I was listening to, said that she has decided that she'll keep wishing everyone "Happy New Year" all through January ... till the 31st.
So, on that line, I guess I am not too late to wish you all a very happy new year ahead!
Was undecided on a name ... so stuck to Dahi aloo.
You can call it the gravy version of Tandoori aloo ... sans the colour and the roasting.
Small potatoes - boiled in salt water and peeled
Curd - beaten with some water till smooth
Haldi / Turmeric powder
Red chilli powder - a pinch
Kasuri methi - powdered
Salt - to taste
How to :
Pick the potatoes with a fork.
Heat oil in a kadahi /wok.
Add the ginger and the garlic paste and fry well.
Add a little haldi powder and the potatoes. Fry well till the masala coats the potatoes.
Add some water and bring to a boil.
Lower heat and add the tandoori masala and the kasuri methi. Simmer for a while.
Then slowly add the beaten curd and do a taste check for salt.
If needed add some more.
Simmer for some more time, covered.
Remove from heat and let it stand covered for a while.
Ok ... I have lost Feedly too ... so am totally lost. I cannot hop over to your blogs as regularly.
So I apologize for being out of touch.
Will hop over to your spaces as soon as I get a good reader.
Till then do keep coming over and stay in touch friends.
Wish you all a very happy and healthy new year ahead!