DUM ALOO

Kashmiri Dum aloo is a very famous Kashmiri recipe made by using baby potatoes simmered in a yogurt based gravy flavoured with dry ginger and saunf /fennel seeds powder. This recipe uses favourite Kashmiri spices like fennel and ginger powder. This is prepared with the small sized aloos / potatoes in unique and spicy-tasty flavour are really scrumptious to eat. This can be prepared with or without gravy. I love the subtle spices and the balance of flavors in the dish. This one really treats the potato as a king. There is rarely a grocery shopping trip when I am not looking out for potatoes and sometimes I specially buy this small sized potatoes for making Dum Aloo. Actually this is very easy and quick recipe with baby potatoes in a spicy vibrant curd based gravy. I have made this duma loo recipe with few varieties of red chilli powder. I suggest to use Kashmiri Red chilli Powder as they are not very hot and give a nice colour to the final dish. Punjabi dum aloo recipe is the mild version of recipe whereas Bengali style dum aloo is lightly spiced and slightly sweet. Today I made the Punjabi style dum aloo recipe here which is not spicy-hot like Kashmiri duma loo. It has a tang from tangy tomatoes and sweet hint from onions and cahsews and in combination with the usual Indian spices, what you get is a creamy and delicately spiced and flavoured dum aloo. 

INGREDIENTS:

10-12 Baby Potatoes

1 Large Onions

1 Large Tomato

½ inch Ginger/adrak

2-3 Garlic/lahsun

2 tablespoon Broken Cashews or 10-12 king sized cashews soaked in water for 30 minutes

1 Black Cardamom/Badi Elaichi

1 inch Cinnamon Stick/ Dal Chini

½ teaspoon Turmeric Powder/Haldi

½ teaspoon Chilli Powder/Lal Mirch Powder

1 teaspoon Coriander Powder/Dhania Powder

1 teaspoon Fennel Powder/Saunf Powder

½ teaspoon Garam Masala Powder

½ teaspoon Lemon Juice or 1 tablespoon Yogurt

1 to 1½ Cups Water

1 or 2 tablespoon Coriander Leaves for garnishing

METHOD:

STEP 1 – The baby potatoes are rinsed, wiped dry, halved

and shallow fried in oil till they get cooked completely.

STEP 2 – In hot oil, black cardamom and cinnamon are added and fried till the oil becomes fragrant.

Then add the onion-ginger-garlic paste.

STEP 3 – Now brown this paste, the paste has to be browned before you proceed to the next step. This is an important part. If the onion paste is not browned well, the curry won’t taste good.

STEP 4 – Add the tomato puree and stir.

STEP 5 – After 3-4 minutes, add the spice powders.

STEP 6 – Fry this whole masala paste till the oil starts to leave the sides. Another important step.

STEP 7 – Now add the cashew paste.

STEP 8 – Stir fry again till the oil leaves the sides of the masala paste.

STEP 9 – Add water and stir.

STEP 10 – Bring the whole curry to a boil.

STEP 11 – Add the shallow fried baby potatoes.

STEP 12 – Simmer till the gravy thickness a bit and lastly add lemon juice and salt.

Serve Punjabi dum aloo  with rotis, naan or phulkas. The duma loo is also great with steamed basmati rice.

NOTE: Blanch the tomatoes and make a puree.

Soak the cashews in warm water for 15 minutes and then make a paste with little water.

CORN TIKKI

Corn tikki or corn patties is one of my favourite made from sweet corn, onion and green chillies. Once you bite you would taste the crispy from exterior with a softness coming from sweet corn and a spice hit by green chillies inside. The combination of corn and chillies is just out of the world. This recipe is easy and simple to make. You can also use boiled potatoes if you already have them with you. Boiled veggies are always handy and your job becomes easy and fast. Corn patties is a famous monsoon snack in some parts of India, especially in western India. I remember the corn patties which my mom would make but her recipe is different from this one. For this recipe I used sweet corn kernels. The corns impart a slight sweetish taste to the patties but they would taste equally good with the Indian corn, which is not sweet.

INGREDIENTS:

1 ½ Cups Corn Kernels

1 ½ Cups Gram Flour/ Besan

2 to 3 Spring Onions with greens or 1 Medium Sized Onion, chopped

1 Green Chilli, Chopped

½ inch Ginger, Chopped

¼ teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

¼ teaspoon Garam Masala Powder

¼ teaspoon Crushed Black Pepper (optional)

¼ teaspoon Fennel Powder (optional)

A pinch of Asafoetida

Salt as required

Chaat masala as required for sprinkling on the patties

Oil for deep frying

METHOD:

STEP 1 – Boil two medium corn cobs in a pressure cooker or in a pot with ½ teaspoon turmeric powder and salt in it.

STEP 2 – Drain and let them cool.

STEP 3 – Remove the corn kernels with a knife.

STEP 4 – Should yield approximately 1 ½ cup corn kernels.

STEP 5 – Now grind them coarsely in a mixer grinder without spices.

STEP 6 – In a bowl, mix all ingredients listed above with grinded corn kernels, except for the oil and make a dough.

STEP 7 – Divide it in equal parts.

STEP 8 – Take each portion and flatten it on your palm.

Make all the patties this way.

STEP 9 - Heat the oil in a kadai or pan.

STEP 8 – Drop the patties in the hot oil and fry them on medium heat. Put 2-3 patties at one time.

STEP 9 – Turn over gently with the spatula and fry the other side.

STEP 10 – Flip a couple of times to get an even golden colour and crisp.

STEP 11 - Drain on paper towels. Serve the corn patties/ tikkies hot with green chutney, mango chutney or tomato sauce. While serving, sprinkle some chaat masala on the corn pakoras.

Serve hot with your favourite chutney or simply with tomato ketchup.

NOTE: Adjust the spices according to your taste.

VEG SEEKH KABAB

Veg seekh kabab ….yes you heard it right. Seekh kabab is very popular dish made with minced meat and seasoned with spices.  Traditionally seekh kababs are made into hot tandoor that makes it a perfect golden brown. Since most of us do not have tandoor at home this recipe uses the non-stick grill pan. Today I am going to share the recipe which is very easy and quick and pure vegetarian one. These kababs are succulent and tasty.  These veg seekh kababs are not melt in mouth, but I must tell you that they are delicious one. I bet you won’t miss the meaty seekh kababs when you dig a bite in these veggy ones.  Veg kababs are excellent as starters and even teams up well with bread in a sandwich. A healthier alternative to fried and non-veg kababs. You can also make a variation by using some paneer in it. I had taken a non-stick grill pan but you can cook them on a non-stick tawa. So get ready with all ingredients and make this mouth watering kababs which will leave every one licking their finger tips.

INGREDIENTS:

¼ Cup Yellow Moong Dal [split yellow gram]

2 Boiled and Mashed Potatoes

1 Grated Onion

1 Carrot, Grated

½ Cup Boiled, Corn Karnels

½ Cup Boiled Green Peas

1-2 Chopped Green Chillies

1 teaspoon Ginger- Garlic Paste

2 teaspoon Chaat Masala

2 teaspoon Chilli Powder

½ Teaspoon Turmeric Powder

½ Teaspoon Garam Masala

Salt as per required

2-3 tablespoon Chopped Coriander

Oil for Brushing

METHOD:

STEP 1 – Clean, wash and pressure cook the moong dal in sufficient water. Dal should be soft and cooked well and all water has evaporated.

STEP 2 – Pressure cook, peel and mash the potatoes.Combine the cooked dal with all the other ingredients and mashed potatoes, except oil.

STEP 4 – Mix it well using hands and make a dough.

STEP 5 – Divide the mixture in equal portions.

STEP 6 – Now take one portion from it

and start making a log/ a cylindrical shape.

STEP 7 - Shape it by pressing in between your both palms and fingers.

STEP 8 – Insert the satay stick in it lengthwise. 

 Like this prepare with the rest of the mix and keep aside.

STEP 9 – Heat a grill pan with little oil and cook the kabab over it on a medium heat.

STEP 10 – Rotate the skewers when cooked from one side and again brush with oil.

Like this cook all the kabab and serve them.

Serve the hot homemade veg seekh kabab with some mint chutney/ coriander chutney or simply with tomato ketchup, slice of lime along with some salad.

NOTES: You can also make them with chana dal or take 50:50 proportion also.

              You can also add some gram flour if not getting the dough consistency.