Ingredients :
Potatoes: 1/2 kg, wash potatoes thoroughly, Leeland finely chops potato peels.
Rice Basmati: 1/2g wash and soak for 15 minutes
Onions: 2 medium, finely sliced
Turmeric: 1 Tsp
Lemon: 2
Black peppercorns: 4
Fennel seeds: 1tsp coarsely ground
Red chili: 1 tbsp, powdered
Ginger Garlic paste: 1 tbsp
Black cumin seeds: 1/2 tsp
Large cardamoms: 2
Fresh coriander: 1 bunch, finely chopped
Green chilies: 4, finely chopped
Oil: 1 cup
Salt: To taste
Water: as required
Method:::
Heat oil, add onions and fry till golden brown. Remove and spread on absorbent paper. Add fennel seeds to oil, try and add ginger/garlic paste and all other spices. Cook for a few minutes and add 4 cups of we tet. When it boils add salt and rice. The water should be an inch above the rice. Cover and cook on medium heat. When the water is almost all absorbed put the pan in a tame and place the tawa on low heat.
Deep fry the potato peel along with green chilies. To serve put rice in a dish, and spread the fried onion and fried peel over it, sprinkle with chopped fresh coriander and lemon juice.
Serve accompanied with raita and pickles.
Totka: Remove thick large-size peel from potatoes .. wash thoroughly and boil for 5 minutes, strain through a colander. When cool add salt pepper and roasted powdered black cumin seed and dry in the sun. then dry store in a plastic bag in the refrigerator. Serve Med with daal chawal.
Potatoes: 1/2 kg, wash potatoes thoroughly, Leeland finely chops potato peels.
Rice Basmati: 1/2g wash and soak for 15 minutes
Onions: 2 medium, finely sliced
Turmeric: 1 Tsp
Lemon: 2
Black peppercorns: 4
Fennel seeds: 1tsp coarsely ground
Red chili: 1 tbsp, powdered
Ginger Garlic paste: 1 tbsp
Black cumin seeds: 1/2 tsp
Large cardamoms: 2
Fresh coriander: 1 bunch, finely chopped
Green chilies: 4, finely chopped
Oil: 1 cup
Salt: To taste
Water: as required
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| Potato Peel Tahiri |
Method:::
Heat oil, add onions and fry till golden brown. Remove and spread on absorbent paper. Add fennel seeds to oil, try and add ginger/garlic paste and all other spices. Cook for a few minutes and add 4 cups of we tet. When it boils add salt and rice. The water should be an inch above the rice. Cover and cook on medium heat. When the water is almost all absorbed put the pan in a tame and place the tawa on low heat.
Deep fry the potato peel along with green chilies. To serve put rice in a dish, and spread the fried onion and fried peel over it, sprinkle with chopped fresh coriander and lemon juice.
Serve accompanied with raita and pickles.
Totka: Remove thick large-size peel from potatoes .. wash thoroughly and boil for 5 minutes, strain through a colander. When cool add salt pepper and roasted powdered black cumin seed and dry in the sun. then dry store in a plastic bag in the refrigerator. Serve Med with daal chawal.
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