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.

Palak Dal Khichdi

Time 30 min

Ingredients

Basmati rice 1.5 cup

Whole moong daal / golden gram 1/2 cup

Spinach chopped 2 bunch

Buttermilk 1/2 lit

Green chilies slit 3

Ginger garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Ghee 1 tbsp

Salt to taste

Method

Soak daal and rice for 1 hour.

In a small pressure cooker around 3 liter, heat ghee, add whole garam masala, then add green chilies, ginger garlic paste fry for 1 min, then add spinach fry for 2 min. Then add moong daal and rice. Mix well. Add turmeric powder and salt, again mix well. Then add buttermilk. Mix well. Cook on high flame till 2 whistles then lower the flame and cook for another 2 whistles. Switch off serve hot with fried papad and ghee. 

Chole Bhature

For Chole recipe click here 

Time 60 min

Ingredients

Maida  1 cup

Semolina 1 tsp

Boiled and smashed potatoes 1/2 cup

Oil 2 tsp

Salt to taste

Oil for deep frying

Method

Mix all ingredients and make a tight dough without water. Rest dough for 1 hr. Then make two inch ball, roll to make big puri, deep fry in hot oil. Repeat for rest dough.