Kashmiri Aloo Curry

Diposting oleh adiba
Selasa, 05 Agustus 2014
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If you want to make changes in your cooking, change the variety of red chilly you use. I have been trying few dry red chilly and its interesting how it changes the color and taste of the dish. Recently i bought these kashmiri dry red chilly and we love the color it gives. Kashmiri chilly powder available in the markets should plead with these red chilies.


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I followed the recipe for Dum aloo, but did not dum cook the curry. It turned out good. The thumb rule to prepare this is you need to use fresh curd rather using sour curd. Lots of spices are part of kashmiri cuisine. Black cardamom, bay leaf, cinnamon, cloves and cumin all give up a great aroma to this curry.

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Though the color of the curry looks dark, it is not spicy at all.

Ingredients:

  • Baby Aloo - 1/2 kg
  • Fresh Curd - 1 cup
  • Ginger garlic paste - 1 tsp
  • Garam masla - 1/4 tsp
  • Ghee - 2 tsp's
  • Bay leaf - 1
  • Cinnamon stick - 1 ' inch
  • Cloves - 3
  • Black Cardamom - 2
  • Corriander leaves - to garnish


For grinding the spices:


  • Kashmiri Dry Red Chilly - 5
  • Cardamom - 2
  • Corriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp

Method:

1. Cook the baby potatoes in pressure cooker for up to 4 whistles. Oncecooked, peel off its skin and prick them with a fork. Now heat a pan, add 1 tsp of oil and roast the baby potatoes for a minute or two.

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2. First Dry roast Kashmiri red chilly, cardamom, corriander seeds and cumin seeds in slow flame till they change into light brown color.

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3. Cool and Grind the spices into a fine powder and set aside.

4. Whisk a cup of curd well. add the grounded spice powder, ginger garlic paste and garam masala to the curd and mix well. set this aside.

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5. In a Pan, add ghee, when its hot add bay leaf, cinnamon stick, cardamom and cloves.

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6. Slow the flame and add in the curd mix. add salt according to your taste. Once the curd is added to the ghee, give a mix. it will  look like the curdled. but you need not worry. You can add 1/2 or 1 cup of water based on which consistency you need this curry. Then just simmer the flame and close the pan with its lid for 5 minutes and switch off the flame.

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7. Rest the pan for about 5 minutes and then remove the curry from pan to a serving bowl. garnish with corriander leaves.


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Notes:

Use Fresh curd to prepare this curry.

If you do not have Kashmiri dry red chilli, add 2 tsp's kashmiri chilly powder.

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Aloo Gobi Masala

Diposting oleh adiba
Rabu, 31 Juli 2013
komentar (0)

Getting the fear of death for a moment and then just going ahead with day to day life is not easy. This is what i experienced day before yesterday. I was walking to school to pickup my son. I carefully watched for the vehicles and started crossing a junction. a police car which just passed through, took a reverse and hit me! BANG! I was clueless and fell down. i thought, everything is over and my main thought at that moment was, what happens to my son without me..writing these lines makes me nervous again. Luckily someone(Thank You my Life Saver)shouted and the Police Car(Innova) stopped. Fortunately I escaped with just small scratches on my feet! The force at the Innova hit me, shocked me to the core. My heart was racing like anything. I even questioned the cop on how he took reverse. Police person apologized, got me some water and dropped me at school. It took almost a day to get back to normal. Lessons Learned: Life and Time is Precious. and most importantly to be Very Cautious in crossing roads. 

Aloo Gobi Masala

Aloo Gobi is a favorite combination for many. Yesterday i tried aloo gobi masala for a change. it came out finger lickingly delicious. I made chapathi and cabbage rice for lunch. this aloo gobi masala went very well with cabbage rice. so it will go well with vegetable pulao or with cumin rice.

Aloo Gobi dry sabzi


Aloo Gobi Masala

Prep Time: 10 mins 
Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:

Cauliflower florets - 1 cup (florets of 1 small cauliflower)
Potatoes - 2
Onions - 1
Tomatoes - 2
Ginger-Garlic paste - 2 tsp's
Oil - 2 tbsp's
Cinnamon stick - 1'inch size
Cloves - 2
Turmeric powder - a pinch
Chilly powder - 2tsp
Corriander powder - 2 tsp's
Kitchen king masala / Garam masala - 1 tsp



Method:



Peel the skin of potatoes and chop them into big chunks. clean the cauliflower florets and wash in cold water for 2 or 3 times.

Just chop the onions and grind into a smooth paste and set aside. chop the tomatoes and grind into a smooth puree and set aside.

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Heat a pan, add 1 tbsp oil, add the chopped potatoes and shallow fry it for almost 5-7 minutes in medium flame, till the potatoes get roasted well. Boil 2 cup's of water, add the cauliflower florets to it. let it boil for 3 - 4 minutes and drain the water. set the potatoes and cauliflower aside.

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Heat another pan, add 1 tbsp of oil, add cinnamon and cloves. to the pan, first add the grounded onion paste and saute for about 2-3 minutes, till the raw smell of the onion goes off. then add ginger garlic paste and saute for another one minute. Next add the tomato puree and mix well with the onions.

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Add turmeric powder, chilly powder, corriander powder and garam masala. Mix well all together in the pan. let it cook for 2 more minutes, till they become little dry.

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Now add the shallow fried potatoes and blanched cauliflower to the pan and mix well with the masala. Finally add chopped corriander leaves and transfer the aloo gobi masala to a serving bowl.

Aloo Gobi

Serve with Cumin rice or veg pulao or with roti or chapathi.

Notes:

If you want the masala to be like gravy add very little water and let it boil.

You can also add 1 tsp of fresh cream, to make the masala rich.



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How to make aloo paratha ~ with step by step pictures

Diposting oleh adiba
Selasa, 18 Juni 2013
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aloo paratha

Aloo Paratha, i make it quite often. but never posted here, as i always make it for dinner and as i never click pictures after sunset. today broke the rule and made for lunch. as i was keen on making north indian thali, we had aloo paratha's with khichdi and dal. which turned out into a good and satisfying meal.



Aloo Paratha Recipe

stuffed aloo parathaPrep Time: 20 mins 
Cooking Time: 10 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Bread
makes  6-7 paratha's


Ingredients:


Atta / Wheat flour - 2 cup's / 400 gms
Potatoes - 3
Oil - 1/2 tsp
Omam / Ajwain - 1/2 tsp
Corriander powder - 1 tsp
Cumin powder - 1 tsp
Chilly powder / sambhar powder - 1 tsp (or use finely chopped green chilly)
Finely chopped corriander leaves - 2 tsp
Ghee - 2 tsp's (for making paratha's)



ingredients for aloo paratha

Method:

aloo for aloo paratha

Pressure cook the potatoes for about 5 whistles at least. peel its skin and mash it nicely. let it cool.

ap 1

In a pan, heat 1/2 tsp oil, add ajwain seeds.

tip: you may add very finely chopped onions and green chilli for a variation.

ap 2

Then add in the mashed potatoes. and mix well with ajwain.

stuffing for aloo paratha

Add corriander powder, cumin powder, chilly powder and salt to taste.

aloo paratha stuffing

Mix well with the potatoes. add in the chopped corriander leaves and mix all together. it should all come together. let the stuffing cool down.

ap 3

tip: it is very important to let the aloo stuffing to cool completely. else, you cannot roll the paratha with the hot stuffing in. it peeks out.

 Meanwhile when the stuffing cools down, prepare the atta. In a wide bowl, mix wheat flour and little bit of salt. add water and knead like we knead our poori dough. so do not knead so soft, as we do for phulka's or chapathi's. Divide the dough and shape them into big balls of a tomato size. Also shape the aloo stuffing into small balls that of half a lemon sized ones.

tip: aloo stuffing balls should be half the size of the atta dough balls.

ap 4

Take a atta dough ball and and roll with rolling pin or flatten on your palm, it should be just of your palm size. flattening evenly is very important.  Place a aloo stuffing ball in the centre.

ap 5

Now bring the corners all together and shape like we do for modak.

ap 6

Close the stuffing thoroughly and flatten with your palm with little pressure.

stuffed aloo paratha

Dust with flour, so that it will be easy for rolling.

ap 7

Roll it lightly and never give pressure to the centre part. if needed dust with flour. even, if the stuffing peek's out, do not worry.

ap 8

This is how, the fully rolled paratha look like.

ap 10

Heat a Griddle/dosa pan, put the rolled paratha and wait for it to get cooked.

ap 12

When the paratha puff's up, apply ghee on both sides of the paratha and cook, till you find brown spots.

ap 13

Transfer the paratha's to a serving plate. if intended to store and eat later, then wrap them up in aluminium foil.

aloo parathas

Serve aloo paratha's hot with curd and pickle. sprinkle chilly powder and cumin powder over curd before serving.

stuffed aloo paratha

Notes:

Do not try to use hot aloo stuffing before rolling.

While rolling, if little bit of stuffing sticks to your rolling pin, then scrap it off, dust some flour and then start to roll. do not keep the rolled paratha in the rolling surface, it furthur sticks. so as soon as you roll, put it on griddle.

aloo paratha with curd and pickle

We like these aloo paratha's a lot. whenever i make it, i get compliments without fail. do try it out!

Today i cooked lunch leisurely. from next week, i have to pack lunch for my son. i do not know, how am i going to manage cook so early. also i did not train my son to eat alone all these days. it is going to be a different learning phase of life for both of us!

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