Saturday 11 February 2012

Aloo Ki Tahri (Potato Rice)

I am a "die hard fan" of Rice yummmz.. i can have in my breakfast-lunch-tea time-dinner and the story goes on and on :)

Tahri is such a unique dish with so much flavour in it that you need nothing else with it.
 A complete meal a delight for your eyes and yur tummy:)
The combination of yogurt dip and green chutney makes it no lesser than any Grand Polau!!

6-7 Medium potatoes
2 Medium onion
1 tsp white whole cumin
4tblsp yoghurt
1tsp GG paste
2 tsp salt
½ tsp haldi (turmeric powder)
¼ tsp red chili
¼ tsp coriander powder
3-6 thick green chilies
½ tsp garam masala (All spices powder)
2 mugs rice2 glasses water
2tsp salt




              Wash and soak the rice in Luke warm water.This measurement is always perfect:

               If u have 2 “cups” of rice you put in 2 “glass” water and 2 tsp salt

Cut potatoes in fours, try to take small potatoes, soak them in water,so they won’t turn brown till your curry is done.
-So heat the oil first, sprinkle the cumin seeds and let them splutter.
-Now add the thin sliced onion and fry till golden brown not black :)
-Add GG paste and fry a bit so that its not too brown
-Mix all the spices in the yoghurt and add to the onions.
-Add ½ cup of water so that it does not dry up soon.
-Put the potatoes immediately, mix all and let the potatoes cook with the yoghurt on a medium heat add no more water, as the yoghurt will leave some.
-Your feeling is required as if u feel the potatoes are still not done and there is less water so add a bit again but never too much as it has to be like a gravy
-Once they are done then add in the green chillies with a tiny slit, bhoon( stir) a bit..
-The aroma is divine, as in Tahri two things count haldi colour(the pale yellow color) and the green chili’ aroma!!!
-Now u will see that it seems nearly like a normal, but a bit dry curry, add in the water and bring it to boil once, sprinkle the garam masala and then add ur soaked and drained rice.
-Cook it on a high flame first and as soon as the water starts to evaporate turn it to the lowest no. and set it on “dum”(steam) as the potatoes are already cooked we only need the time for the rice to be done in the steam.
-Some sprinkle fresh coriander on the top but originally there are no tomatoes and no fresh coriander in the Tahri, it’s only a classy potato taste so I prefer it that way always!!!

-This has a pale yellow color what we call “kappasi rang” (pale yellow)Usually have it with only “hari chutney” (green Chutney) and garlic yoghurt as to enjoy the Tahri taste to its full.

And here how i make the garlic yoghurt:
-1cup yoghurt
-2 pods grated fresh garlic
-3-4 pinches fresh crushed black pepper.
Beat the yoghurt and grate fresh garlic direct into it, salt to taste and sprinkle the crushed pepper. Its soooooo very tasty i tell you, just try it that way.

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