Jeera aloo is a traditional dish originating from the western parts of the country. The name of the dish is Hindi for cumin potatoes. The dish is usually made with a combination of potatoes, cumin seeds, oil, chili peppers, red chili powder, turmeric, coriander, salt, and lemon juice.
The potatoes are steamed or cooked, then fried in oil with herbs, chili peppers, and spices. Once prepared, these spiced potatoes are usually served warm or hot with flatbreads such as paratha or chapati. Jeera aloo can also be served as an accompaniment to steamed rice or dal dishes.
MAIN INGREDIENTS
Sanna is a savory and spongy Indian rice cake that is traditionally steamed before consumption. It is especially popular in Goa and Mangalore. These soft and fluffy rice cakes are typically served with pork vindaloo or sarapatel stew. Jaggery is sometimes used for the creation of sweet sannas, which are not as common as the savory ones.
As the name suggests, this version of the popular Indian kadhi is distinguished by the use of fresh mango pulp, which is combined with the choice of yogurt or fresh curd and besan (gram flour) to create the base of the dish. While the base is slowly simmered, it is enriched with a variety of spices such as mustard and coriander seeds, chilis, ginger, and curry leaves.
This summer favorite is a Gujarati staple and is often served garnished with fresh coriander and accompanied by rice or roti bread.
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