Kashmiri Dum Aloo

Time 30 min

Ingredients

Chopped potatoes in cubes 1 cup 

Oil for deep frying potatoes

For gravy

Chooped onion -1/2 cup

Chopped tomato 2 medium size

Ginger 1/2 inch

Garlic cloves 4-5

Red chilies 4

Green chilies 3

Turmeric powder 1/4 tsp

Salt to taste

Fresh cream 2 tbsp

Raisins 2 tbsp

Cashewnuts 4 tbsp

Water 2.1/2 to 3 cups
Whole garam masala = shah jeera 1/2 tsp 1 inch cinnamon-8-10 cardamom-5-6 cloves 4-5 pepper seeds

Ghee 3 tbsp

Preparation

Fry potato cubes till it is cooked and becomes golden brown. Keep it aside.

Heat pan with 1 tsp oil fry onion and tomatoes till it becomes light brown in colour. Allow it toll cool. Add rest of gravy ingredients and grind to make thin paste. Keep it aside.

Method

Heat ghee in pan, add whole masala, after a min fry raisins and cashewnuts for half a min then add paste, fresh cream fry for 4-5 min. Then add 2 cups water, fried potatoes and little salt (remember you have added in paste). Stir well. Cook on low flame for about 10 to 15 min till cooked properly. Switch off the flame and garnish with cream and serve hot with roti and jeera rice.

Tutti Frutti Cake

Time 30 min
Ingredients
Tutti Frutti 1/4 cup
All purpose flour 1.5 cup
Eggs 2
Sugar 3/4 cup
Butter 100 gm
Baking soda 1/2 tsp
Baking powder 1 tsp
Salt 1/5 tsp (2 pinch)


Method
Remove regulator/shiti and gasket/ring from cooker. Keep it on low flame with lid.
Sieve maida and b. soda and b. powder together. Keep it aside
Grease cake mold and keep it aside.
Grind sugar, butter first till fine paste, then add eggs again grind for 2-3 min. to make smooth froth.
In mixing bowl add, butter mixture, then start adding flour with spoon one by one, mix only in one direction, after 3/4 amount of flour, mixture will become very thick that time add 2-3 tbsp milk, then mix well in one direction, then add remaining flour and tutti frutti, then mix very well for 1/2 min only.
Immediately pour this mixture in greased cake mold, shake little bit to spread, sprinkle little tutti frutti then add cooker plate at the bottom of cooker (dont add water) keep mold cover lid. Cook on low flame for about 30-35 min.

Carrot Pudding

Time 45 min
Ingredients
Carrot grated 3 cup
Wheat flour 1 cup
Eggs 3
Sugar 3/4 cup
Oil 3 tbsp
Baking soda 1/2 tsp
Baking powder 1 tsp
Salt 1/5 tsp (2 pinch)
Cardamom powder 1/4 tsp


Method
Remove regulator/shiti and gasket/ring from cooker. Keep it on low flame with lid.
Sieve flour and b. soda, b. powder, salt and cardamom powder together. Keep it aside
Grease cake mold and keep it aside.
Grind sugar first. Then in mixing bowl take sugar and eggs, blend with hand blender till it is frothy, Then add flour spoon by spoon, then mix well, then add carrot mix well, then add oil, mix well. (this pudding mixture is not thick so it makes a moist pudding)
Immediately pour this mixture in greased cake mold, put cooker plate at the bottom of cooker (dont add water) keep mold cover lid. bake on low flame for about 30-35 min. till it is done. Chill in refrigerator and serve.