February 13, 2013

Aloo Dum and puri

I realized that I hardly have any food in my blogs that I grew up eating with. Aloo dum and puri is a popular dish in Nepal. It is very interesting to find aloo dum varies according to the regions and country. Some with more spices and some with fewer spices. Staying in USA for a long time, my palate has changed to the liking of mild spices.  So if you want more or less heat, you can just adjust according to your taste. My son sure loved it, wants it for lunch tomorrow too! I hope you guys enjoy it!!!

 Time: 2 hours
Yield :4

5 medium size potatoes

2 big roma tomatoes
½ cup plain yogurt

4 whole red chili pepper
1 small onion (puree)

1 teaspoon of crushed garlic
1 teaspoon of fennel seed

1 teaspoon of anise seed
1 teaspoon of cumin seed

1 teaspoon of turmeric powder

1 teaspoon of cumin powder

1 teaspoon of coriander powder
1 teaspoon of cayenne pepper (adjust according to your palate)

 ½ teaspoon of salt (adjust according to your palate)

2 cups whole wheat

1 cup water

1 table spoon of oil

Oil for deep frying

1.       Boil the potatoes in water until it is soft in center. Peel and cut it into dices.

2.       Cut the roma tomatoes in small pieces, and cook it in a pan for 10 minutes with whole red chili peppers until it becomes tender. Blend it in a blender to make puree. In the meantime heat 3 table spoon of oil in the pan. Make it hot enough to add cumin, fennel and anise seeds. You will hear crack noise.

3.       Since the oil is very hot, it can burn onion and garlic easily, so lower the heat. Add onion puree and crushed garlic. Add the roma tomato puree, cumin powder, coriander powder, turmeric powder, salt, red cayenne pepper and yogurt. Add the cubed tomatoes and simmer it in medium heat for 10 minutes.

4.       For puri, mix the whole wheat, water and one table spoon of oil properly. Make 12 small ball and roll it with a rolling pin to make roti.  Make sure the oil is hot and deep enough to make puri. Deep fry it in hot oil.

5.       Serve the hot aloo dum and puri. Enjoy!!

February 05, 2013

Buffalo Wings

I was supposed to post buffalo wing recipe for Superbowl weekend.  It’s been fun and busy start of the week, so finally am able to share my recipe with you guys. One of the most popular breaded fried chicken wings dipped in hot sauce you can find in this country. The name itself is confusing, for those who are not familiar with buffalo wing might be looking for real buffalo meat!  That is what I first thought about it when I was very new to this country. Since then I have been trying to make the perfect one in my small kitchen, I feel this one is better than any of the one you can find in restaurant. Most of the time I use my own judgment while frying the chicken. It all depends upon the size of the wings and the dish I used while frying. I was out of powdered garlic so instead used fresh garlic for breading the wings and substituted the garlic with sriracha sauce for the buffalo wing sauce.  This buffalo wing is finger licking yummy with blue cheese dressing!! It was crispy outside and moist inside.  I hope you guys enjoy it and any questions will be appreciated. And please adjust the heat for this recipe according to your taste bud. For me it was perfect.

Time: 2 hours

Yield: 4


12 whole chicken wings (cut into 24 pieces)

1 cup all-purpose flour

1 ½ teaspoon salt

1 teaspoon pepper

1 teaspoon cayenne pepper

2 teaspoon of crushed garlic

Oil for deep frying

For Sauce:

1 cup Louisiana hot sauce

1 table spoon sriracha sauce

½ cup butter

1 teaspoon black pepper

1 teaspoon cayenne pepper


1.Heat the oil in heavy bottom pan until it becomes hot. The oil should be enough to dip the whole wings.

2.In a bowl mix chicken wings, flour, crushed garlic, cayenne powder, pepper and salt. Set it aside in the refrigerator for 30 minutes to one hour. In the mean time for buffalo wing sauce, heat the mixture of Louisiana hot sauce, sriracha sauce, butter, black pepper and cayenne pepper in a pan.  Heat it until the butter is melted.

3.Fry the coated chicken wings for 10 to 12 minutes in high heat.  Remove the chicken out of the oil and mix it immediately with hot sauce in a bowl. Serve it with blue cheese dressing and celery. Enjoy!