An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Aloo ke gutke / potato dry curry
Aloo ke gutke
Aloo ke gutke is the pahadi name for potatoes stir fried in spices. The word gutke in the local kumaoni dialect means pieces. If you have ever travelled to the hills of Uttaranchal, you will find this to be the most common snack served by the local tea vendors.
The potatoes of hills have a peculiar sweet taste to it, which gives this dish a very unique flavor....over the years aloo ke gutke has become quite a popular dish among the tourists and food lovers.
Aloo ke gutke are generally served with pahadi kheere ka raita and hot cup of tea as accomplishment.......the combination of curd and tea may sound odd, but that is the usual menu of a typical kumaoni tea time affair.
This combination of pungent mustard flavored pahadi kheere ka raita and aloo ke gutke prepared in mustard oil and tempered with jakhiya together gives a nice comfortable warmth in winters also.
Jakhiya seeds are used for tempering almost all types of vegetables and curries in the kumaon and garhwal region. Spices such as jakhiya ( cleome viscose), faran ( Allium stracheyi) choru (Angelica glauca), dolu( Rheum austral) and chippi are sometimes used in kumaoni / garwhali dishes and can leaves an exotic feel on taste buds. Jakhiya is primarily used for tempering while others are used in preparing spices.
My first exposure to jakhiya was very recent, when I visited Ranikhet and Almora . I started my day with aloo ke gutke and hot cup of tea with special tempering of jakhiya and ended up my day with hara saag with madwe ki roti .
That time I realized that most kumaonis prefer jakhiya over cumin and mustard seed for tempering. It is used in almost all the local dishes like vegetables, dal, saag,curries -almost everything that needs to be tempered before or after cooking.
" you cannot experience authentic kumaoni taste without it and this taste you will not find in any eating joint even in kumaun." Says Mrs Radha Bisht our humble hosts. I really want to thank Mrs Radha Bisht as she shared all the authentic recipes with me ...
* 350 – 400 grams Potatoes (I used 2 med- large red potatoes weighing 350 grams)
* Wash potatoes and cut them into 2 pieces. Boil the potatoes until cooked. Potatoes should be just cooked and do not overcook. It takes about 15 minutes. Turn off the heat and let the potatoes rest in the boiling water for 5 minutes, drain the hot water and fill the pan with cold water. Peel the potatoes and cut them in to 1 ½” pieces.
* Heat oil in a skillet and fry the red chilies until brown. Remove from the oil and keep aside.
* In the same oil add jakhiya / mustard seeds and let the seeds pop.
* Add coriander powder, chili powder, salt, turmeric powder and mix well.
* Immediately add potatoes and mix well for to coat the spices.
* Sauté the potatoes for about 5 -7 minutes on medium low flame until potatoes are evenly roasted.
* 2-3 minutes before turning off the heat, add cumin powder and roast until potatoes are done.
* Turn of the heat, transfer to a serving dish and garnish the potatoes with red chilies and lots of
* Aloo ke gutke can be served as it is as a snack or can also be served as a side dish with roti, paratha
or rice. If serving as a snack, squeeze some lime juice.
* If jakhiya is not readily available with you ..replace it with cumin or mustard seed.
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