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Jeera Aloo Recipe

Jeera Aloo Ingredients:

Jeera Aloo Recipe
Jeera Aloo Recipe

  • 3 Potatotes (boiled, peeled and chopped)
  • 2 Green Chillies (finely chopped )
  • 1 tbsp Coriander Leaves (finely chopped)
  • Juice of 1/2 Lemon
  • 1 tsp Cumin seeds
  • Salt to taste
  • 2 tbsp Oil

How to make Jeera Aloo:

  • Heat oil and saute cumin seeds.
  • Now add chopped potatoes and chillies to it.
  • Stir and fry for about 5 minutes.
  • Add lemon juice, salt and coriander. Mix well.
  • Garnish with chopped coriander leaves.
  • Crispy Jeera Aloo is ready to serve.

Rajasthani Kadhi & Pakora Recipe

Ingredients for Rajasthani Kadhi

Rajasthani Kadhi RecipeFor the kadhi

  • 4 cups curds (dahi), beaten
  • 2 tbsp besan (Bengal gram flour)
  • 1/4 tsp turmeric powder (haldi)
  • salt to taste

For the pakodis

  • 1 cup besan (Bengal gram flour)
  • 2 tbsp chopped coriander (dhania)
  • 1/4 tsp turmeric powder (haldi)
  • a pinch of baking soda
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies, finely chopped
  • salt to taste
  • oil for deep-frying

For the tempering

  • 12 mm. (1/2″) stick cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 2 whole dry kashmiri red chillies
  • 1/2 tsp fennel seeds (saunf)
  • 1/2 tsp coriander (dhania) seeds
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp fenugreek (methi) seeds
  • 2 tsp grated ginger (adrak)
  • 4 to 6 curry leaves (kadi patta)
  • 1/2 tsp chilli powder
  • 2 tbsp oil

How to make Rajasthani Kadhi Pakora

For the pakodis

  • Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
  • Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
  • Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

  • Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
  • Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
  • Simmer for 10 to 12 minutes.
  • Add the pakodis to the hot kadhi and mix well. Serve hot.

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves 4

Jeera Pulao Recipe

Jeera Pulao Ingredients:

Jeera Pulao Recipe

  • 1 cup Long Grain (Basmati) Rice
  • 2 cups Water
  • 11/2tsp Cumin seeds(jeera)
  • 1tbsp oil
  • salt to taste
  • 2 Bay leaves
  • 3-4 cloves
  • Few whole Black pepper
  • 1 Black Cardamom

How to make jeera pulao (rice):

  • Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
  • Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
  • When Cumin seeds are done add the rice and salt, mix well.
  • Add water.
  • When it starts boiling low down the flame of the gas and cover it partially.
  • Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
  • Serve the jeera pulao hot with any gravies or raita.