Jodhpuri Aloo Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method :
Boil the baby potatoes. Heat oil, add the dry red chilli, cumin seeds, fennel seeds, white sesame seeds and let splutter. Add the red chilli flakes, boiled baby potatoes, kashmiri red chili powder and turmeric powder. Season with salt and mix well. Toss the baby potatoes occasionally from time to time. Slowly roast the potatoes until they are slightly crisp on the outside. This will take around 12-15 minutes. Now, add in the dry mango powder, combine well and switch off the heat. Garnish jodhpuri aloo with coriander leaves, sesame seeds and serve hot.

Method:
Boil the milk until it becomes half its quantity. Add the saffron strands, sugar, cardamom and the crumbled cottage cheese. Simmer until it has thickened. Transfer the paneer kheer in a serving bowl, garnish with almonds and pistachios and silver leaf.

Method:
Boil milk. Add in the lemon juice. The milk begins to curdle separating into cheese and whey. Turn off the heat and allow the cheese to rest in the whey for about few minutes. Separate the whey and the chenna using a thin sieve strainer. Drain the excess water and give the paneer a shape. Allow the paneer to continue to drain for about 2 to 3 hours until it becomes firm. Once drained completely, invert it on a flat plate and refrigerate.