Tuesday, February 21, 2012

Jeera Aloo served with Poori's

An Easy, Simple & Tasty dish with few ingredients...

Ingredients
Potato - 2 Large
Cumin (Jeera) - 2 tbsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Oil - 2 tbsp
Salt

Procedure
  1. Boil the potatoes, remove the shell & cut into cubes.
  2. In a Kadai heat 2 tbsp oil. Put the jeera to it.
  3. Once it splutters add potato cubes, turmeric powder, reed chilli powder, salt and mix it.
  4. Cover it and let it cook for few minutes at a low flame, while mixing in between.
  5. Once cooked serve it hot with just fried poori's. :) 
 
Linking to Good Food @ Just "4" Fun

from my kitchen

3 comments:

Sobha Shyam said...

jeera aloo is my husband's fav..looks so delicious..thanx a lot for linking it to my event :)

Join the Just "4" Fun event :)

rawtherspices said...

SA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.

CHILLIES
Botanical names: Capsicum Annum
Family name: Solanaceae
A member of the Capsicum family, there are over 200 different varieties of chillies in the world. Having a mild to strong hot taste it is used in almost every cuisine-Indian, Chinese, Mexican, Japanese. Chillies have two characteristics, one their colour because of the pigment called Capsanthin in it and two the biting pungency because of Capsaicin, on the basis of which the varieties differ and so its demand.

FOR MORE DETAILS VISIT : http://rawther.co.in/

rawtherspices said...

SA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.

CHILLIES
Botanical names: Capsicum Annum
Family name: Solanaceae
A member of the Capsicum family, there are over 200 different varieties of chillies in the world. Having a mild to strong hot taste it is used in almost every cuisine-Indian, Chinese, Mexican, Japanese. Chillies have two characteristics, one their colour because of the pigment called Capsanthin in it and two the biting pungency because of Capsaicin, on the basis of which the varieties differ and so its demand.

FOR MORE DETAILS VISIT : http://rawther.co.in/