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    You are here: Home / Blogging Marathon / Alsande cho Tonak at BM#50 Meet

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    Alsande cho Tonak at BM#50 Meet

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    Alsande cho Tonak



    “Make Alsande Tonak “

    And I panicked and made an 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 going 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  must also thank  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 a 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/ peppercorns
    • 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.

     

     
    Hi! First time here? Well, then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page.
    I will be happy if you can follow me on Twitter too!
     

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    .

    Archana

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    Related posts:

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    Tomato and Onion Salad|Chilean Salad Recipe
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    Comments

    1. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

      Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
      Click to join Contestchef
      Sincerely,
      Nandy
      Contestchef

      Reply

    2. This is the recipe you sent me, right? I haven't had a chance to try it yet. Will definitely make it sometime.

      Reply

    3. I love the flavor of star anise but rarely see them in Indian foods – must be so flavorful with it

      but what is alsande – a type of bean?

      Reply

    4. Mir Alsande is cowpeas. Will upload a pic for u later.

      Reply

    5. Archana, everytime I see this pic, reminds me so much of our meet..what a lovely dish this was!

      Reply

    6. Although I didn't get to eat this, finally d recipe is here.. What do u do with the source powder Archana ? I think that step is missing in d recipe …

      Reply

    7. What source powder Kal? I do not follow?

      Reply

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