- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Aloo wadiyan
(Potatoes with urad dal wadiyan)
Aloo wadiyan is a very popular dish in North India. Wadiyan are sun dried spicy urad dal dumplings or nuggets. They are very spicy and each bite sends a spice burst in your mouth.
Wadiyan’s are made with urad dal. Urad dal is first soaked then grinded, and then dal paste is kept overnight to ferment and to give the savor taste. Then whole spices like whole black pepper, coriander seeds, fennel seeds, red chili powder, salt, asafetida and grated petha (white squash) are added to the dough. Then with the fingers one at a time small blobs of the dough, the size of ping pong balls dropped on a cotton fabric, and then left under hot summer sun to dry. After the balls of dough are dried they can be kept for longer period of time.
Normally one or two wadis are broken into small pieces and sautéed with some oil and then cooked with vegetables. Most of the time wadiyan are cooked with potatoes but they can be added with several vegetables and pulao. They go well with chapattis and any other Indian bread. They are available at Indian grocery stores.
Wadiyan’s are made with urad dal. Urad dal is first soaked then grinded, and then dal paste is kept overnight to ferment and to give the savor taste. Then whole spices like whole black pepper, coriander seeds, fennel seeds, red chili powder, salt, asafetida and grated petha (white squash) are added to the dough. Then with the fingers one at a time small blobs of the dough, the size of ping pong balls dropped on a cotton fabric, and then left under hot summer sun to dry. After the balls of dough are dried they can be kept for longer period of time.
Normally one or two wadis are broken into small pieces and sautéed with some oil and then cooked with vegetables. Most of the time wadiyan are cooked with potatoes but they can be added with several vegetables and pulao. They go well with chapattis and any other Indian bread. They are available at Indian grocery stores.
There are two recipes to cook Urad dal wadi one with the onions and one without the onions.
Urad Dal wadiyan cooked with onion masala
Ingredients:
2 Medium potatoes 2 Medium tomatoes 1 Medium green chili- chopped (optional) ½ Cup of broken urad dal wadiyan 2 Medium size onions ½ Teaspoon cumin seeds 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder 1 Pinch of asafetida (Hing) 2 Tablespoons plain yogurt (optional) 3 Tablespoons vegetable oil 2 Tablespoons chopped coriander leaves 1½ Teaspoon salt or to your taste Cooking measurement conversion Measurement converter |
Urad dal wadiyan
Potatoes, Onions,Tomatoes,
Yogurt, Green Chili and Coriander leaves |
Directions:
1. Wash and peel the potatoes.
1. Wash and peel the potatoes.
2. Chop the Potatoes into ½” pieces.
3. Use a food chopper or blender to mince the onions. Puree should be coarse.
3. Use a food chopper or blender to mince the onions. Puree should be coarse.
4. Gently break the urad dal wadiyan into small pieces by hitting them with a
rolling pin or in a mortar & pestle.
rolling pin or in a mortar & pestle.
5. In a nonstick frying pan heat 1 tablespoon oil, add wadi pieces and sauté them
for 4 to 5 minutes or until they become brown. Then take them out of the
pan and keep aside in the plate.
for 4 to 5 minutes or until they become brown. Then take them out of the
pan and keep aside in the plate.
6. On high heat add 2 tablespoons of oil in the same pan wadiyan were fried add
cumin seeds and asafetida and fry for 2 minutes or until cumin seeds become
brown.
7. Add minced onions and sauté them while periodically stirring. Onions will have
a lot of water so for the first 8 to 10 minutes keep the heat high so that all the
onion water evaporates quickly.
8. While Onions are frying add the Tomatoes to the same food chopper or blende
and puree.
and puree.
9. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
10. Once the onions become light brown add Coriander powder, Red chili
powder and Turmeric powder and mix with the fried onions and fry for few
seconds.
onions fry for 8 to 9 minutes, frequently stir the onions.
10. Once the onions become light brown add Coriander powder, Red chili
powder and Turmeric powder and mix with the fried onions and fry for few
seconds.
11. Add Tomato puree and yogurt. With the tomato puree and yogurt onion masala become watery, turn the heat high for 2 to 3 minutes, so that water evaporates quickly and while keep stirring the onion masala frequently. Turn the heat down to medium.
12. In about 5 to 6 minutes Tomato puree and onions will blend together. Once
all the water has evaporated you will see the oil in pan that means onion
masala is done.
all the water has evaporated you will see the oil in pan that means onion
masala is done.
13. Add chopped Potatoes, fried wadiyan and mix them with onion masala.
14. And 4 cups of water and salt and mix, turn the heat to high for 3 to 4 minutes
or until gravy start boiling then turn the heat down to medium low, cover the
pan with the lid and let it cook. Stir periodically so that onion masala coats the
potatoes and wadiyan all the time.
or until gravy start boiling then turn the heat down to medium low, cover the
pan with the lid and let it cook. Stir periodically so that onion masala coats the
potatoes and wadiyan all the time.
15. In about 25 to 30 minutes potatoes and wadiyan will become tender.
16. Mash few pieces of potatoes that will make the gravy thicker.
17. Add chopped green Chile's and cook once you have the desired consistency
of the gravy turn the stove off.
18. When ready to serve transfer Aloo wadiyan in a serving dis and garnish it
with chopped coriander leaves.
17. Add chopped green Chile's and cook once you have the desired consistency
of the gravy turn the stove off.
18. When ready to serve transfer Aloo wadiyan in a serving dis and garnish it
with chopped coriander leaves.
Tips:
1. If you wish cook Aloo Wadiyan in the pressure cooker.
2. Wadiyan have lot of spices and if you do not like too hot and spicy then
remove the whole black pepper or coriander seeds from the wadiyan pieces
before cooking.
3. When you make Aloo wadi, do not add too much chili powder or spices as
wadi is already very spicy. And when you chop green chili remove seeds
and membrane to reduce the heat. Green chili adds the flavor to the dish.
1. If you wish cook Aloo Wadiyan in the pressure cooker.
2. Wadiyan have lot of spices and if you do not like too hot and spicy then
remove the whole black pepper or coriander seeds from the wadiyan pieces
before cooking.
3. When you make Aloo wadi, do not add too much chili powder or spices as
wadi is already very spicy. And when you chop green chili remove seeds
and membrane to reduce the heat. Green chili adds the flavor to the dish.
Second recipe:
Wadiyan cooked without the onions
Ingredients:
2 Medium potatoes 2 Medium tomatoes 1 Medium Green chili (Optional) ½ Cup of broken urad dal wadiyan 1 Teaspoon cumin seeds 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder 1 Pinch of asafetida (Hing) 2 Tablespoons plain yogurt (optional) 3 Tablespoons vegetable oil 2 Tablespoons chopped coriander leaves 1½ Teaspoon salt or to your taste |
Urad Dal Wadiyan
Tomatoes, Yogurt, Potatoes,
Green chili & Coriander leaves |
Directions:
1. Wash and peel the potatoes and cut them into ½” pieces
1. Wash and peel the potatoes and cut them into ½” pieces
2. Gently break the urad dal wadiyan into small pieces by hitting them with a
rolling pin or in a mortar & pestle.
rolling pin or in a mortar & pestle.
3. In a pressure cooker heat 1 tablespoon oil, add wadi pieces and sauté them for
4 to 5 minutes or until they become brown. Then take them out from the
pressure cooker and keep aside in the plate.
4 to 5 minutes or until they become brown. Then take them out from the
pressure cooker and keep aside in the plate.
4. Wipe clean the same cooker add 1 tablespoon oil, cumin seeds and asafetida
and fry for 2 minutes or until cumin seeds become brown.
5. Add coriander powder, red chili powder, turmeric powder and fry them for few
seconds.
and fry for 2 minutes or until cumin seeds become brown.
5. Add coriander powder, red chili powder, turmeric powder and fry them for few
seconds.
6. Now add chopped tomatoes and yogurt to the fried spices, stirring frequently,
with the cooking spoon mashes the Tomatoes so that they become soft quickly.
In about 5 to 7 minutes tomatoes will become soft and blend well with the
masala.
with the cooking spoon mashes the Tomatoes so that they become soft quickly.
In about 5 to 7 minutes tomatoes will become soft and blend well with the
masala.
7. Add chopped potatoes, fried wadiyan pieces, and mix Tomatoes & spices.
7. Add chopped potatoes, fried wadiyan pieces, and mix Tomatoes & spices.
8. Add water and salt and 4 cups of water close the lid of the pressure cooker and
place the weight on the lid, turn the heat to medium high.
8. Add water and salt and 4 cups of water close the lid of the pressure cooker and
place the weight on the lid, turn the heat to medium high.
9. In about 5 to 7 minutes as the pressure cooker starts steaming turn the heat
down to medium and cook for another 5 minutes turn the heat off and wait
until steam goes down. (Different brand of cooker required different time to
cook).
10. Once the pressure of pressure cooker goes down open the lid, with the serving
spoon mix, add more water if needed, mash the Tomato pieces if there is any
and cook for about 5 to 6 minutes.
down to medium and cook for another 5 minutes turn the heat off and wait
until steam goes down. (Different brand of cooker required different time to
cook).
10. Once the pressure of pressure cooker goes down open the lid, with the serving
spoon mix, add more water if needed, mash the Tomato pieces if there is any
and cook for about 5 to 6 minutes.
11. Mash few pieces of potatoes that will make the gravy thicker. Add chopped
green chilies and Mix
12. Add chopped coriander leaves, once you have the desired consistency of the
gravy turn the stove off.
green chilies and Mix
12. Add chopped coriander leaves, once you have the desired consistency of the
gravy turn the stove off.
Tips:
1. If cooking without the pressure cooker you need to add more water and it take
longer to cook.
2. If you do not like too hot and spicy then remove the whole black pepper or
coriander seeds from the wadiyan pieces before cooking.
3. When you make aloo wadi, do not add too much chili powder or spices as wadi
is already very spicy.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Mangories with aloo, tamater (Moong dal mangories with potato)
Aloo tamater ki sabzi (potatoes with tomato curry)
Aloo muttar ki sabzi (potatoes with green peas)
Egg curry with potatoes (Ande ki sabzi)
Pyaz ki aloo (potatoes with onions)
Mangories with aloo, tamater (Moong dal mangories with potato)
Aloo tamater ki sabzi (potatoes with tomato curry)
Aloo muttar ki sabzi (potatoes with green peas)
Egg curry with potatoes (Ande ki sabzi)
Pyaz ki aloo (potatoes with onions)
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