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Aloo Saag, Rawa Kesari and Poori

AuthorARY ZAUQ

Yields1 Serving
 For aloo Saag
 Roughly chopped boiled potatoes (one cup)
 Water (one and half cup)
 Turmeric powder (one fourth teaspoon)
 Crushed red chilies (half teaspoon)
 Fennel seeds (one teaspoon)
 Nigella seeds (half teaspoon)
 Chopped green chilies (one tablespoon)
 Chopped coriander leaves (one tablespoon)
 Oil (one tablespoon)
 Salt (as per taste)
 For Rawa Kesari
 Semolina/sooji (one cup)
 Sugar (one cup)
 Water (two and half cups)
 Oil (one fourth cup)
 Saffron/zafran (two pinches)
 Crushed cardamom (half teaspoon)
 Chopped dry fruits/almonds/coconut/raisins (for topping)
 For poori
 White flour (one and half cup)
 Cumin seeds (one teaspoon)
 Oil (two tablespoons)
 Water (for dough)
 Salt (as per taste)
 Oil (for deep fry)
 Ajwain/celery seeds (one teaspoon)
1

For aloo Saag

2

Heat oil and add fennel and nigella seeds (saunf and kalonji) and pop it little now add red chilies, turmeric.

3

Add potatoes, salt and water and cook for 10 minutes slow heat.

4

When its done like saag sprinkle green chilies and coriander leaves.

5

For Rawa Kesari

6

Soak semolina in two cup of water for 10 minutes.

7

Soak saffron in two tablespoon water for 10 minutes.

8

Heat oil in wok and add crushed cardamom then soaked saffron then sugar and half cup water, mix well until sugar dissolve completely.

9

Add soaked semolina/sooji with water and stir continuously until water reduce.

10

Sprinkle dry fruits and serve hot.

11

For poori

12

Mix white flour, ajwain, cumin seeds, oil and salt and make soft dough with water, leave it for half an hour.

13

Make 2 inches small balls with dough and shape thin poori with rolling pin.

14

Deep fry both sides for one minute or golden brown if you like.

Ingredients

 For aloo Saag
 Roughly chopped boiled potatoes (one cup)
 Water (one and half cup)
 Turmeric powder (one fourth teaspoon)
 Crushed red chilies (half teaspoon)
 Fennel seeds (one teaspoon)
 Nigella seeds (half teaspoon)
 Chopped green chilies (one tablespoon)
 Chopped coriander leaves (one tablespoon)
 Oil (one tablespoon)
 Salt (as per taste)
 For Rawa Kesari
 Semolina/sooji (one cup)
 Sugar (one cup)
 Water (two and half cups)
 Oil (one fourth cup)
 Saffron/zafran (two pinches)
 Crushed cardamom (half teaspoon)
 Chopped dry fruits/almonds/coconut/raisins (for topping)
 For poori
 White flour (one and half cup)
 Cumin seeds (one teaspoon)
 Oil (two tablespoons)
 Water (for dough)
 Salt (as per taste)
 Oil (for deep fry)
 Ajwain/celery seeds (one teaspoon)

Directions

1

For aloo Saag

2

Heat oil and add fennel and nigella seeds (saunf and kalonji) and pop it little now add red chilies, turmeric.

3

Add potatoes, salt and water and cook for 10 minutes slow heat.

4

When its done like saag sprinkle green chilies and coriander leaves.

5

For Rawa Kesari

6

Soak semolina in two cup of water for 10 minutes.

7

Soak saffron in two tablespoon water for 10 minutes.

8

Heat oil in wok and add crushed cardamom then soaked saffron then sugar and half cup water, mix well until sugar dissolve completely.

9

Add soaked semolina/sooji with water and stir continuously until water reduce.

10

Sprinkle dry fruits and serve hot.

11

For poori

12

Mix white flour, ajwain, cumin seeds, oil and salt and make soft dough with water, leave it for half an hour.

13

Make 2 inches small balls with dough and shape thin poori with rolling pin.

14

Deep fry both sides for one minute or golden brown if you like.

Aloo Saag, Rawa Kesari and Poori