Skip to main content

Bedhai ( Bedmi) Aloo and kadoo - UP Style



Ingredients

 For Bedmi filling

250 gms Urad dal soaked overnight in water.
2 tbspn fennel seeds ( saunf)
1 tbspn dhania powder
2 tbspn Chilli powder ( to taste )
1.4th tspn hing (asafoetida)

 For the Bedmi dough

 2 cups Wheat flour 
Salt to taste
1 tspn Oil 
Water to make the dough

 Method for the filling

 1. Grind the soaked dal after washing and draining the water in a mixture. Make a coarse paste.

 2. Heat oil in a kadhia \ non stick pan. Add hing and then the urad dal 
paste to the kadhai.
3. Cook the dal paste till it leaves sides of the pan. This may take 5 to 10 minutes.
4. Add fennel seeds ( coarsely ground ) dhania powder , mirchi powder and turn the gas off.
5. Let the mixture cool.
6. Make the dough as you would for a puri.
Take a small lemon sized ball and roll it with a rolling pin. Fill the rolled out puri with the dal mixture and form a ball again.
7. Roll this with soft hands to avoid breaking of the bedmi.
8. Fry the bedmi once and drain on a kitchen towel. 
9. Just before you serve fry this bedmi once more.
10. Serve hot with potato curry and pumpkin curry.

 For the Potato Sabji 

 Ingredients

 4 nos Boil potatoes 
1/2 cup tomoto puree
1 tspn jeera
1 pinch hing
1 tspn dhania powder
1/2 tspn haldi powder
1/4 tspn amchoor powder
Water 
1 tbspn Oil or Ghee

 Method

 1. Heat the ghee or oil 
2. Add hing, jeera , dhania powder, mirchi powder to the oil \ ghee
3. Add tomato puree immediately.
4. Fry the tomatoes till the oil separates.
5. Add boiled and mashed potatoes to this mixture
6. Add salt
7. Add enough water to the mixture to make a curry
8. Boil for 7 to 10 minutes.
9. Add amchoor powder and coriander leaves and serve hot with bedmi

 Pumpkin Sabji 

 Ingredients

 250 gms Red Pumpkin cut into cubes of equal size
1 tbspn pure ghee
1/4th tspn dana methi
1/4th tspn haldi
1 pinch hing 
1/4th tspn dhania powder.
1/4 th tspn rai ( mustard seeds)
1/4th tspn mirchi powder
juice of one lemon
jaggery size of half a lemon
Method

 1. Heat ghee. Add dana methi, rai and hing 
2.  When rai splutters add haldi, mirchi and dhani powder
3. Add kadoo ( pumpkin). Add salt.
4. Cook this with the masala. Sprinkle some water.
5. Let it cook till the pumpkin is nice and soft.
6. add jaggery and lemon juice.
7. Cook for a minute and serve hot with bedmi.



Comments

Post a Comment

Tell us what you think of the blog

Popular posts from this blog

Mota Papad

  Ingredients Urad dal fine powder - 500 gms Papad khaar / soda - 1/2 level tsp Black cardamom seeds Jeera - 1 tbsp Pepper corns coarsely ground  - 1 tbsp Salt to taste Water to knead the dough Method 1. Take all ingredients in a bowl and make a tough dough using very little water 2. Keep aside this dough for two hours. 3.  Use a khalbatta or hammer and bash the dough until it is soft and pliable. 4. Make a thick papad and keep in sunlight for one day. 5. Cut the papad into small pieces and sun dry for 3 to 4 days and store in a container. Use this papad to make Papad ki sabji  Note - the soda should not be more, the dough should be tough and dry the first papad only for one day so you can cut them into pieces.
1 comment
Read more

Marathi Chavlichi Aamti ( Black eyed beans)

Ingredients 1 cup small chavli beans ( small black eyed beans are tastier) Salt to taste 1/2 tsp turmeric 1 tbsp kala masala 1 chopped onion 2 tbsp oil for cooking Coriander leaves for garnish 1/2 tsp dhania powder For masala paste 5 slices of copra 10 cloves of garlic 1 tsp jeera 1 tsp oil Method 1. Wash the black eyed beans and keep aside. 2. Take 1 tsp oil, add jeera, lasun and copra pieces 3. Fry for two minutes till slightly brown 4. Grind in a mixer grinder. 5. Heat oil and add fry the onions 6. Add turmeric and kaala masala 7. Add dhania powder 8, Add the copra masala. 9. Mix the chavli beans with this masala. 10. Add salt 11. Add three times the water and cook in a pressure cook for 4 whistles. 12. Enjoy it with rice.
Post a Comment
Read more

Vegetarian Mayonnaise

Ingredients Boiled potatoes - 2 nos Milk - 1 cup Oil - 1/4 cup Black pepper powder  - 2 pinches Mustard powder - 1 tsp Salt to taste Vinegar - 1 tablespoon Method 1. Mix all ingredients in a blender. 2. Store in a dry bottle in fridge. 3. Use it in sandwiches, salads and as a dip
Post a Comment
Read more