100th post | Green peas kachori and spicy dum aloo | SNC challenge 5 | Kukskitchen

Hello dearies, its that time of the month again. I can't believe SNC challenge has reached its 5th month. I was so gutted last month as due to work-related reasons I couldn't participate in the Jan challenge. I am so glad I finally made it to this months challenge. Better late than never eh? And what better time to post this recipe than my 100th post :-)

Also, a special thanks to Divya for understanding my circumstances and not kicking my humble-self  out even though I couldn't complete last months challenge. :-)

You guys who follow my blog knows exactly what this challenge is about. Just in case some of you are visiting my blog for the first time, here is a snap shot of what has happened in the SNC family till now.

As you can see, the recurring theme is that the south team wins hands down. he he. What say north team????????

 :P

Kadha ithu vare/ The story so far

Challenge	Year	Month	Northern team		Southern team		Winner
			Recipe	Challenger	Recipe	Challenger
SNC-1	2012	October	Mysore pak	Divya Prakash	Bhel Puri Chat	Shruti Dhingra	Northern team
SNC-2	2012	November	Adhirasam	Yashodha	Gulab Jamun	Pallavi	Southern team
SNC-3	2012	December	Medu Vada	Sherin	Misal Pav	Meena Bhatia	Southern team
SNC-4	2013	January	Vadakari	Ramya	Ghewar	Manjula Bharath	Southern team
SNC-5	2013	February	Green Peas Kachori &Spicy Dum Aloo	Sanoli	Paal Kozhukattai	Tamil	Wait and see

Sanoli, thank you for challenging us southerners with such a yummy combo.  Here is how I made it.

SPICY DUM ALOO

Ingredients

1- Baby Potatoes-10 small

2- Oil-3 tbsp

3- Hing/ Asafoetida-1/4 tsp
    Cumin Seeds-1/2 tsp
    Fennel Seeds-1/2 tsp
    Bay Leaf-1

4- Grated Ginger-1 tsp
    Green Peas-1/2 cup
    Green chillies -2, chopped
 
5 - Tomato-1, chopped

6- Turmeric Powder-1/2 tsp
    Cumin Powder-1/2 tsp
    Coriander Powder-1 tsp
    Kashmiri Red Chilly Powder-1 tsp
    Sugar-1/2 tsp
    Garam Masala-1/2 tsp

7- Water - 1/4 cup

8- Coriander Leaves-2-3 tbsp
    Yogurt -3/4 cup
    Salt-to taste
    Water - enough to make a gravy

Method

- Pressure cook potatoes for 3 minutes after the first whistle. This gives you firm yet cooked through potatos. Peel their skins off and fry them with 1 tbsp oil until golden turning sides often. Takes about 3-4 minutes.

- Heat oil in a pan and add (3) and saute. Now add (4) and saute till ginger is not raw anymore. Add (5) followed by (6). Saute well.

- Add 1/4 cup of water, cover and cook until the peas are done.Add yogurt and saute to mix well.

- Now add the crispy potatoes and enough water to make a gravy. Add salt and cover and cook until the gravy thickens. Serve hot with green peas kachori.

GREEN PEAS KACHORI

(Makes ~ 6 kachoris)

Ingredients

1- Flour-3/4 cup
    Salt-to taste
    Oil-1 tbsp
    Water - enough to make a dough

2- Ghee-1/4 tbsp

3- Green Peas-1 cup
    Green chillies-1, chopped
    Water - 1 tbsp

4- Hing/ Asafoetida-a pinch
    Grated Ginger-1/2 tsp
    Sugar-1/2 tsp
    Roasted Cumin Powder-1/4 tsp

5- Salt-to taste

6 - Oil- enough to deep fry

Method

- Grind (3) to a coarse paste.

- Heat ghee in a thick bottomed pan and add (4). Keep on stirring till the mixture turns dry and is completely cooked. This should take 4-5 minutes.

- Allow to cool and divide the mixture into 6 equal portions.

- Mix (1). Add enough water to make a firm dough.Knead well to get the gluten out and the dough turns stretchy/elastic.

- Divide into 6 equal portions, make balls of each portion and press them to a small circle. Place the filling in the center, bring the edges together and pinch to seal. Roll the stuffed balls into discs taking care not to spill the stuffing, a bit like making aloo paratttas.

- Deep fry until both sides are golden, takes 30 seconds to cook each side.

Notes:

- A dry peas stuffing is essential for an easy roll.
- I omitted the yogurt in the dum aloo recipe to suit my taste and it was so yum.

Verdict:

The dum aloo was the best potato recipe me and my hubby have had ever. It was so yummy, it will feature on our dinner table many many more times in the years to come. Thank you Sanoli. The peas kachori was a hit too. It is amazing how the dry peas paste melts in your mouth to give such a brilliant taste.