Hubby demanded Daal Chawal again...this time with fried prawns on the side. It got me thinking.. what all do we eat as accompaniments to good old Daal chawal? Daal Chawal seems to be quite a universal staple in many homes across India, eaten along with a variety of fried or mashed side-dishes, pickles, poppadums or salads...
Here are a few of the fried stuff that are common in my house...
Prawns, shelled and deveined.
Turmeric, chilli powder, salt, Ginger garlic paste, garam masala powder (optional), oil
Wash prawns well and drain. Mix in generous quantities of all ingredients except the oil. Let it marinate for a while. Fry in hot oil. Serve with a twist of lemon juice and a couple of fresh green chillies for added bite.
This is a typical Parsi way of doing fried prawns.
Fried potatoes, Bengali style.
Cube potatoes. Rub turmeric and salt into potatoes. Heat mustard oil and throw in some mustard seeds. Let them crackle. Add the potatoes. Stir well and fry on high heat for a minute. Lower flame and let it fry covered stirring once in a while. Don't let it burn. Serve hot once potatoes are cooked through.
This is something my Mom's aunt used to make, especially for us kids.
Onions sliced. Sugar. Ghee.
Rub the onion slices with your fingers to open them up into individual strands. Heat a generous amount of ghee in a kadai. Fry the onions with some sugar. Fry over a slow flame so as to not burn the onions.
This tastes lovely with plain daal and rice. You can serve Aloo Bhate with it.
Aloo Bhate is one of the most loved preparations that I would eat at my grandmom's house every summer when we visited during school summer holidays...
Boil a couple of potatoes with the peels. Peel after they are boiled. Mash the potatoes while they are still hot. The basic mash will have only mustard oil and salt. You can elevate it to a slightly fancier version by adding finely chopped onion and minced green chillies to it.
Fish fry, Parsi Style
Surmai or Pomfret slices.
Turmeric, chilli powder and salt
oil to fry
Marinate the fish in the spices for half an hour.
Fry in hot peanut or any neutral oil.
Serve hot with lemon slices.