Thursday, March 08, 2012

Poori with Aloo kurma

The moment you hear the combination, it at least reminds me of the back home breakfast. When you are outside, especially in a hill station or somewhere ..... having poori and aloo kura at outside hotel ... hmmmm very yummy. Yesterday, my husband asked me to do it in general way and not my way. So I started looking for recipes of the Aloo kurma just to see... what else I see different. Since I have to do it Nut Free (to give it as lunch to my preschooler son- his preschool is nut free facility), I was checking multiple recipes. Found out that the base ingredients that reminds me or anybody else when you say Kurma is Poppy seeds and coconut (gasagasalu & kobbari). So sorry my dear husband, he has to go in my way only except I added yogurt and tomato for a little sour flavor of it. Tasted good and was finished too. Am happy about that, and my kids loved it too. Nothing is more satisfying than... to realize that you made something and it got finished after everybody ate it. So no more gossip and here goes my recipe for Poori and aloo kurma.
oh ... btw I am going to add a new tag as Nut free recipes, so that people who are allergic to nuts can use it to make it. shh..... go and read more on the recipe now.

Roti floor(Wheat floor)
Oil for deep frying

Method of preparation
This is the picture of poori presser I used. you can use the poori presser or do the regular one with belan.
Press the poori's just as you would do for a roti but do it with a little oil and very smaller round. Once they are done, deep fy them by putting them in hot oil and lightly pressing them until they are like a blow into round globe.Turn the poori gently on the other side and after couple of seconds remove it and drain it on a paper towel. You poori is ready to serve.

Aloo kurma
Potato's - 5
Onions - 1 big - chopped finely
Oil - 4 spoons (my table spoons are the regular spoons with which we eat)
Tomato - 1 big - chopped finely (Optional)
Ginger garlic paste - 1 tablespoon
Cumin seeds - 1/2 tea spoon
Yogurt - 1/4 cup or 3 spoons (modify according to your taste)
Red chilli powder - 1 tea spoon
Garam masala - 1 tea spoon
Coriander powder - 1 tea spoon
(Adjust the masala's according to your taste)
Grind to paste
Gasagasalu (Poppy seeds) - 1/2 tea spoon
Coconut (grated - I used frozen version) - 1/2 cup
Water (enough to make paste)
Add very little water initially so that the poppy seeds give out a foamy flavor of water, then add more if required and run the blender again.

Method of preparation
Add oil to a kadai and after it is hot enough add the cumin seeds, then immediately onions. Now add the ginger garlic paste and let the raw smell of all go away. Add the potatos, pinch of turmeric and tomatos too. Let them get cooked. Now add the poppy seeds and coconut paste. If needed add a little water and rest of the ingredients including salt. Let me cook covered for couple of minutes and your curry is ready to go with the Poori. Garnish with fresh Coriander for nice look and taste. Enjoy !!!

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