If you are Indian and you do not love thali meals ( an assortment of dishes, served as a combination of complimentary dishes) , I would be amazed. How can you not? I may be wrong, but I feel more satisfied and satiated with I eat a full meal ( also, drowsy, because I invariably overeat, but that is an another story). I believe it is due to the fact that full meals provide us with all the nutritional components that our body needs while giving our taste buds a chance to indulge in some many flavors in one single meal.
So, yesterday being Sunday, I made this thali for our lunch. It comprised of the following things: (dishes mentioned in the clockwise order, starting from the bottom)
* Pudina Lachchha Parantha – a flaky, layered flatbread flavored with mint, ( here is a pictorial to how I rolled the paranthas )
* Chhole in Achari Masala ( Chickpeas cooked Indian Pickling Spices such as cumin, mustard seeds, nigella seeds, fenugreek seeds, asafoetida, fennel, etc ) ,
* Tilwale Aloo ( Skillet roasted potatoes, studded with sesame seeds and mildly flavored with Indian spices ),
* Akhkha Masoor ( Whole Brown Lentils tempered with a seasoning of garlic, onions and tomatoes along with routine Indian spices ),
* Jeera Rice ( Rice flavored with whole cumin and fresh cilantro leaves )
and Sirkle wala Pyaaz ( onions pickled in vinegar and salt solution ) !
Sunday Lunch comprising of Pudina Lachchha Parantha, Chhole in Achari Masala ( Pickling Spices ) , Tilwale (sesame studded) Aloo, Akhkha Masoor ( Whole Brown Lentils ), Jeera Rice and Sirkle wala Pyaaz! I had accidentally cooked extra Masoor for Kosheri yesterday. Also, while I was craving for something more special than fulkas, I did not want to use refined flour, so then decided on Lachchha Paranthas with some mint I had on hand! Thali 21 of #indianthaliideas ! #sundaylunch #fullmeals #achari #chhole #tilwalealoo #lachchaparatha #masoor #dal #jeerarice
Today’s post is about Til Wale Aloo
Tilwale Aloo is such a beautiful way of cooking potatoes that I am sure if you try them once, you will want to make it as a side dish for your every meal. Baby Potatoes, or chunks of medium sized potatoes are parboiled and then toasted in a pan with a little oil and a tangy mix of spices. You could make it spicy and hot, by using fresh ginger and green chili paste too, but I wanted to make this a side, something to bite into between two morsels of food. Now, potatoes are, without a doubt, too starchy and demand to be consumed in moderation, so I am wondering how will I get to moderation!
I won’t lie, I am a pretty lazy and erratic blogger, this amazing response I have got for sharing this has forced me to get my lazy self out of the hibernation mode. I promise I will share all the recipes and link them here too! Okay, enough of my boring rant, I am sure the recipe is way more interesting than my rant!
Recipe: Serves two ( Adapted from Tarla Dalal’s recipe which is available here, although I have taken a lot of liberties with the spices )
- 10-12 baby potatoes OR two medium potatoes, peeled, cut into chunks, and parboiled, (make sure they hold their shape and are not cooked to a mush) If you have organic potatoes, or you have potatoes from a source you know is safe and free from pesticides, you may even keep the peel on for its nutrients
- 2 tbsp of mustard oil, any neutral flavored oil will work, You may use olive oil/sunflower oil/coconut oil/groundnut oil anything based on your preference. Even butter or ghee will work. It’s totally up to you to decide. I used mustard because it’s a popular choice in Northern India from where the dish is.
- 1/4 tsp of cumin seeds,
- 1/4th tsp of mustard seeds,
- 4-6 curry leaves, (optional but gives a wonderful aroma),
- a tiny pinch of asafoetida (optional)
- 2-3 tbsp of sesame seeds, (Til in Hindi)
- salt, to taste, start with 1/2 tsp and taste and add as per preference,
- 1/4th tsp of turmeric powder
- 1/2 tsp of paprika OR chili powder with mild heat, like the Kashmiri Chili Powder available in India. If you don’t find it, use any variant you use in your day to day, just make sure, you scale it based on how hot your chili powder is. The curry generally does not taste very hot or spicy, unless you specifically want it to be.
- 1/4th tsp of cumin coriander powder, OR a few fat pinches of Garam Masala (use it in small amount only, or else it will too overpowering a flavor)
- Juice of one small lemon OR 1/2 to 3/4th tsp of Amchoor Powder (Dried Raw Mango Powder),
- finely chopped coriander leaves/cilantro leaves, to garnish
- Heat the oil in a sauce pan, or any pan with a flat base and 2-3 inched of depth. Once the oil is hot, add the cumin seeds, mustard seeds, and the curry leaves and let them splutter. NOTE: If you are using Mustard oil, heat the oil till it starts to smoke. Then, turn the heat off and let the oil cool down until it stops smoking. Once it cools down, turn the heat on again and proceed with the addition of spices as mentioned above.
- Swirl the oil around the pan carefully so that it coats the base of the well uniformly. Add the potatoes and toss well to coat them with some of the oil. Turn the heat to lowest set/Simmer and let the potatoes roast on a low uniform heat until they are golden brown and start to get crispy.
- Once you find that the potatoes are cooked and crispy enough to your preference, turn the heat off.
- Add everything except lemon juice and coriander leaves. Give it a good toss to mix everything well, taking care not mash the potatoes and coated them will with the seasoning.
- When you are ready to serve, sprinkle the lemon juice or amchoor masala on top and garnish with coriander leaves. Serve with rotis, paranthas, or as an accompaniment to anything you feel like! Enjoy! 🙂