Usha Singh

Hello to all you foodies, I am hoping this post is the start of me getting my “mojo” back – because I really do need to get it back and get myself into gear.

Jeera Alloo (Cumin Potatoes)

This dish is one of those “ultimate comfort dishes” – carbs + carbs and flavour. It is a “hit” amongst young and old in the family and it is also so quick and simple to put together. When someone is sick or just tired or longing for a good home cooked meal – Jeera Alloo is one of the first dishes that comes to mind. However with the new banting diet and the health conscious – family members sometimes shy away from this dish if they can.

My nephew was going on a school trip a couple of weeks ago – and I asked him what he would like me to make for him and he said “Usha Masi (masi –means mums sister) – please can I have the jeera alloo in rotli (rotli is the Gujarati term for roti) – it is a nice dish to take because it does not have strong spice smells and my fingers won’t get stained + some mini cupcakes” well that’s what he got and on his return he mentioned to his mum that she should learn how to make the jeera alloo from me.

My little nieces also love this dish, however for them I have to break the rotli into little pieces and use a piece of rotli to cover the potato and shape into little tents/houses, and they would pick one and eat it – obviously without anyone watching and then pretend it was all magic – we have not yet introduced this dish to my granddaughter – well because it is all carbs, however she was introduced to fresh rotli on Saturday and she enjoyed it throughly – for me this what happy family time is all about – feeding my family and having them enjoy it

Since we are rolling into winter and every now and then we need comfort and comfort foodies – this is just perfect for those days. During warm summer days this card dish can be converted into a wonderful light healthy summer lunch – instead of serving it with rotli (which is just more carbs) serve it with some raita made with great nutritious yoghurt

 Jeera Alloo (Cumin Potatoes)

3 medium potatoes

50 ml sunflower oil

2-3 curry leaves

5 ml roasted crushed cumin seeds

1-2 dry chillies (optional)

5ml salt (or to taste)

3 ml amchur (dry mango powder) (optional)

10 ml freshly squeezed lemon juice

Method

1. Chop potatoes into small cubes or thin slices
2. Heat oil in a heavy based frying pan, add curry leaves, crushed cumin seeds and dry chillies (if using)
3. Stir the potatoes and allow to cook on low heat (if necessary add a little bit of water) till soft and tender
4. Remove lid, season with salt, amchur and lemon juice and allow to cook uncovered for a further 3-5 minutes
5. Remove from heat and serve with hot rotlis

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