Diwali Delights
A few recipes to tantalise your taste buds over the diwali period.
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ZEERAY WALE ALOO
Ingredients: 6-7 potatoes, diced into cubes 2 Tbsp oil 1 tsp cumin seeds 1 level tsp tumeric powder salt and cayenne pepper to taste juice of 1/2 lemon (optional) 1/2 tsp garam masala 1/2 tsp fresh coriander chopped
METHOD: Set aside cubed potatoes in cold water. Heat oil in a large pot and add cumin seeds, frying until they crackle. Reduce heat and add drained potatoes. Add enough fresh water to cover the potatoes and another 3 inches above. Add tumeric, salt and cayenne pepper to taste. Bring to a boil, then lower heat and cook potatoes until tender. Stir periodically and add more water if necessary. Mash some of the potatoes to make a thick soup-like consistency. When serving, add lemon juice and garnish of garam masala and coriander leaves.