Alsande cho Tonak at BM#50 Meet

Alsande cho Tonak

"Make Alsande Tonak "

And I panicked and made a SOS visit to Sheetal!

What am I talking about? 

My readers, I am a part of Bloggers Marathon, a group of us who blog every month on various themes.

Naturally we are all very close, it’s more like a family group and we meet. We met in Chennai this year and it was fun.

On the last day we were go to Foodology, an amazing place for foodies.

Valli and Padma asked me to make Alsande cho Tonak and I decided to ask Sheetal, my guide for all these traditional recipes!

I must thank Valli and Padma for the honour not mention Kamalika for organising the place!

This is a mild tonak you may use more of the masala starting from laung/cloves to chillies to get stronger gravy.

Alsande cho Tonak

Recipe Source: Sheetal

Ingredients:

• ½ kg alsande, soaked overnight
• 1 onion, chopped fine
• 1 tomato chopped fine
• 1 coconut, freshly grated
• 1 onion, sliced
• 3-4 garlic cloves
• 10 laung/cloves
• 1 inch dalchini/cinnamon ( adjust)
• 3 tblspn dhania/ coriander seeds
• 4-6 kali mirch/ pepper corns
• 12-13 dry chillies
• ½ tsp saunf/fennel seeds
• Haldi/turmeric
• 1 pinch nutmeg
• 2 dagad phool/star anise petals
• Oil
• Salt

Method:

• In the alsande add the onion and tomato and salt you can either pressure cook for 2-3 whistles or cook outside in an open pot till the alsande are cooked.
•  Meanwhile in a kadhai/wok add a little oil and fry the cloves, cinnamon, coriander seeds, pepper, dry chillies, fennel seeds, nutmeg and the star anise and   set aside.
• In the same kadhai/wok roast the coconut with the onions and garlic.
• Grind the coconut with turmeric to a fine paste.
• Add to the alsande and bring to a boil. Add salt to taste.
• Serve with pav garnished with dhania/ coriander.

This joins the May Week 1 Cooking from Cookbook Challenge Group.



Linking to  The Veggie Indian, Lisa’s blog and Susan’s blog.

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