Thursday, 6 October 2016

DUM ALOO

I have posted the recipe of Kashmiri Dum Aloo some time ago, which contains no onion. This recipe is little different but having very good aroma and awesome taste. It goes well with chappati, roti or even with rice. Please try this out.
DUM ALOO

WHAT YOU NEED :

Baby potatoes - 20 -25, boiled and peeled

Ginger +garlic paste - 1 tsp

Turmeric powder - 2 pinches

Red chilly powder - 2 pinches

Salt - 1/2 tsp

Lemon - 1/2

Onion - 1 small - finely chopped

FOR THE MASALA :

Tomato - 1 big or 2 small

Green chilly - 2 , chopped

Onion - 1/2 , chopped

Cardamom - 1 pod

Cloves - 2

Cinnamon stick - a small piece

Curd - 3/4 cup, thick

OTHER SPICES:

Garam masala powder - 1/2 tsp

Cumin seeds powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Salt - to taste 

Kasoori methi - 1/2 tsp, crushed

Coriander leaves - 2 tsp, finely chopped
DUM ALOO

DUMALOO...

HOW TO MAKE :

In a bowl, add baby potatoes and marinate with ginger garlic paste, turmeric powder, chilli powder, salt and lemon juice of half lemon. Shake well that to make sure that spices are coated well with potatoes. Keep this container in the fridge for 4-5 hours.

Take out the container.

Heat enough oil in kadahi, when hot put all the potatoes in the oil and fry them on a medium hot till brown all over. Remove and keep aside.

Now grind the ingredients, for the masala to smooth. 

Use same kadahi and remaining oil for making dum aloo.

Heat kadahi, when oil is hot add finely chopped onion, fry till they are little brownish.

Now add cumin powder, coriander powder, garam masala powder, turmeric powder and red chilly powder. Stir well.

Then add ground masala and stir well and cook for few minutes, stirring in between. Or till you get aroma. Add about half cup water and salt, cook again. Here you check the salt because you have already added salt to the potatoes.

Now add fried baby potatoes and mix well. If the masala is thick add some more water and cook again.

Add crushed kasoori methi and finally add coriander leaves.

Serve Dum Aloo along with chappatis or Rotis






CABBAGE PARANTHA

Very simple and easy recipe of cabbage parantha. Best way to make children eat all the type of vegetables, if you make vegetable paranthas, chidren will never know which vegetable is inside the parantha. You can prepare these paranthas for their lunch box also. It is very tasty, yummy too.. just check out the recipe below..
CABBAGE PARANTHA

WHAT YOU NEED :

Wheat flour - 2 cups

Cabbage - 1 cup, finely chopped

Coriander leaves - 1 small bunch, finely chopped

Garam masala powder - 1/2 tsp

Red chilli powder / green chillies - 1/2 tsp / 2-3 finely chopped

Salt - to taste

Ghee - for frying and also 2 tsp for the dough
INDIAN BREAD WITH CABBAGE/ CABBAGE PARANTHAS


HOW TO MAKE :

In a mixing bowl add chopped cabbage, coriander leaves, garam masala powder, chilli powder and salt. Mix well.

Add wheat flour and mix again.

Now add water little by little to make dough. The dough should be soft and firm.

Add ghee to it , knead well. Keep aside for 15 minutes.

Now make a big lemon size balls from the dough, dust little wheat flour over the ball and roll it to make a size of chappati. 

Heat chappati tava, when hot fry each chappatis with generous amount of ghee on both sides.

Serve hot Cabbage Paranaths with any north Indian curry or Tomato sauce or Curd.


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