DUM ALOO CURRY

Ingredients- Baby Potatoes – 12-15 Onion – 1 big Curd/yoghurt – ½ cup Ginger-garlic paste – 1.5 tsp Kashmiri chilli powder – 1 tsp Turmeric – ½ tsp Coriander seeds/dania – 1 tbsp Cumin seeds/jeera – ½ tsp Cloves – 3 Cinnamon – 1/2 inch piece Cashew – 6-8 Cardamom – 1 Kasuri methi – 2 tsp Sugar – 1 tsp Bay leaf -1 Asafetida – pinch Oil – as per requirement Salt  - as per requirement Coriander leaves – for garnish

                                                                                     

Method -

·        Boil potatoes, peel and prick with a fork on all sides

·        Grind coriander seeds, cumin, cardamom, cinnamon and cloves and cashews into a powder.

·        Shallow fry the pricked potatoes in a pan till they turn golden brown. Transfer the fried potatoes onto a plate

·        In the same oil,  add asafetida and sauté it well

·        Add a bay leaf and finely chopped onions and fry till golden brown

·        Add ginger-garlic paste and fry for a few seconds.

·        Add the ground powder and fry till oil separates

·        Beat curd well and add to the pan along with turmeric and chilli powder

·        Fry till oil separates. Keep stirring in between

·        Add potatoes, kasuri methi, sugar and salt. Fry for a miinute

·         Add 1 cup water and bring it to a boil

·        When it boils, cover with a lid and cook on a low flame till required consistency is obtained.

·        Garnish with coriander leaves.

Notes –

·        If baby potatoes are not available, use normal potatoes and cut into cubes after boiling

·        Make sure curd is not  sour

·        While using kasuri methi, keep it on a hot object(pressure cooker or a tawa) for a second then crush it with fingers before adding it to gravy

·        Potatoes can also be deep fried.

ALOO PARATHA

 

Ingredients- For the filling Potatoes – 4 ( boiled, peeled & grated) Green chillies – 1 ( finely chopped) Coriander leaves Ginger – 1 inch piece ( finely grated) Chilli powder – 1 tsp Coriander powder – 2 tsp Cumin powder – 1 tsp Garam masala – 1 tbsp Salt – as per taste Fennel / sounf – 1 tsp (optional) Onion – 1 (finely chopped – optional) For roti Atta – 1 cup Water – as required

Method –

Filling

1.       Take a bowl. Add all the ingredients listed above and mix well. Check the seasonings and if required adjust it according to your taste.

2.       Make balls out of this mixture.

Roti

3.       Knead the atta with sufficient water into a very soft dough and let it rest for at least 15 minutes.

4.       After 15 min, knead again and make balls.

5.       Take a dough ball and roll it into a small circle. The circle should be thin at the sides and thicker in the centre.

6.       Keep the stuffing inside and close it by lifting the dough on all sides.  (gather all the sides and then twist it to seal it)

7.       Using your fingers, press evenly on the dough to get a medium sized roti

8.       Using flour for dusting, roll it into a bigger roti

9.       Fry it on both sides on  a hot tava and smear oil or ghee or butter when done

10.   Serve  with pickle, curd or raitha

Recipe Tips –

1.       The filling ball size should be slightly larger than that of the dough ball.

2.       Do not use pressure cooker for boiling potatoes.

3.       If the filling seems to be sticky or if moisture content is more, then  take a kadai, add 1 tsp of oil and fry this filling. Let it cool and then use it.

4.       The dough should be softer than roti dough or it will not be easy to roll after keeping the stuffing inside.

5.        Salt or little oil can also be added to atta.

NAVRATAN KURMA

Ingredients- Potatoes, Carrot, Beans, Peas, cauliflower & paneer – 1 ½  cup Onion – 1 (big sized) Cashew – 8-10 Kismis – 10 Green chillies - 1 Coriander powder -1 tsp Almond – 15 Kasoori methi – 1 ½  tsp Garam masala – 2 tsp Sugar – 1 tsp Cream – ½ cup Saffron few strands (optional) Khoya – 1- 2 tsp ( optional)  Pomegranate seeds – 2 tbsp

Method –

1.       Boil potatoes, carrot, beans, peas and cauliflower.

2.       Heat oil and add finely chopped onions.

3.       While onion is getting fried add soaked cashew and kismis

4.       Add ginger-garlic paste and fry

5.       Add finely chopped green chillies

6.       Add coriander powder and soaked almond paste and fry till oil oozes out

7.       Add water. Cover and cook on a low flame

8.       After a few minutes, add the boiled vegetables and paneer

9.       Add kasoori methi and garam masala

10.   Add sugar, fresh cream and soaked saffron( for color)

11.   Just before serving add grated khoya and pomegranate seeds

Recipe Tips -

1.       Pineapple can also be used

2.       Cashew paste can be used instead of almond paste

TOMATO PULAO

Ingredients- Rice – 1 cup Water – 2 cups Tomatoes – 3 medium sized Onion -1 Chilli powder – 1.5 tsp Coriander powder – 1 tsp Turmeric powder – ½ tsp Bay leaf – 1 Cloves – 3 Cinnamon – small stick Ginger – garlic paste – 2 tsp Green chilli – 1 Garam masala – 1.5 tsp Oil – 1 tbsp Salt – as required coriander leaves – for garnish

Method –

1.       Wash rice and soak in water for 10 minutes

2.       Grind tomatoes into a paste

3.       Heat oil in a pressure pan. Add bay leaf, cinnamon, cloves.

4.       Add ginger – garlic paste and fry for some time.

5.       Add chopped onions and fry till translucent

6.       Add green chilli, turmeric powder, chilli powder, salt and coriander powder and fry till oil separates

7.       Add tomato paste and fry for some time.

8.       Add rice and 2 cups of water along with garam masala

9.       Close with a lid and cook on a low flame till done.

10.   Garnish with coriander leaves

Recipe Tips –

1.       Green peas or cashews can also be added

2.       Can be served with raita or fried gram chutney

BENDAKAYA PACHADI

Ingredients- Ladies finger – 6 Jeera – ½ tsp Garlic – 2 cloves Red chillies -  4 Salt – as required Oil – 4 tsp Tamarind – little

Method –

1.       Heat 1 tsp oil and add red chillies and jeera. Fry till jeera crackles. Keep this aside

2.       Heat rest of the oil in a kadai and fry ladies finger till it is cooked.

3.       Add salt, turmeric and tamarind to the fried vegetable and let it cool completely

4.       Grind the seasoning first and then add the fried ladies finger and grind again

5.       Do not add water( if required add just a little) while grinding.