ALOO DUM

Aloo Dum is a mouthwatering vegetable recipe with boiled& fried small potatoes cooked in delicious gravy.
My readers know that there is Kashmiri Aloo Dum here. Now let us see Bengali version of it now.

 Ingredients

Baby or Medium size Potatoes        12 no.

Organic Tomato sauce                   ½-3/4 can

Thick Plain Curd/Yogurt                  ¼ cup

Silted Green chilies                          2 no.

Ginger paste                                  ½ Tsp.

 Sugar                                            1 Tsp.

Salt                                                To Taste.

For Masalas

Red chili Powder                             1 Tsp.

Turmeric Powder                             1/8 Tsp.

Snafu powder                                  ½ Tsp.

Roast and Grind  Coarsely

Cinnamon stick                        1 big

Green Cardamom                     4 no.

Cloves                                     3 no.

Fennel seeds                            1/8 Tsp.

Black Pepper                             ¼ Tsp.

For Seasoning

Mustard oil (Or) /Ghee                 1 Tbsp.

Bay leaves                                  2 no.

For Decoration

Coriander leaves                     few

Method:

• Boil the potatoes and then peel off the skin (make sure that you do not over boil them).
•  Prick the potatoes with a fork to punch some holes all around for even cooking.
• Sprinkle 2 pinches of turmeric powder and ¼ tsp of salt in it and rub it and keep aside for 15 minutes.
• Roast the spice and grind coarsely and keep aside.

•  Heat 2 tablespoon of oil in a kadai, and shallow fry the potatoes in golden brown and drain the oil and transfer into paper towel.
• In the same kadai, heat the ghee and add & fry the seasonings.
• Now add the green chili and ginger paste, fry for a second.
• Now simmer the stove heat, add all masala powders and half of the freshly ground gram masala powder and sauté well till the oil separates.
• Now add the tomato sauce, salt and sugar in it and sauté well.
• Once the oil start leaving sides, lower the flame and add curd (yogurt) Sauté well.
•  Now add potatoes. Check for salt and add more according to taste.
• Add 1 glass of water and bring to boil .Simmer and cook for 15 minutes.
• Add rest of the gram masala powder and mix it well.
• Make it semi dry as per your choice.
• Garnish with coriander leaves and slit green chilies. 

 Note: 

• For health reason, I shallow fry the potatoes in little oil. If you want you can deep fry the potatoes in oil.
• You can substitute cooking oil for mustard oil to match with your taste preference.

Low Fat Dal Maharani

Dal Maharani is delicacy from Punjab, and filled with rich proteins and fiber. Traditionally this dal was cooked on low flame, for hours, on charcoal. This gave it a creamier texture. It had malai (cream) or fresh butter added to it. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A. Surprisingly simple to make an instant reminder of hot Tandoori Rotis and Parathas!.

Ingredients

Whole Urad Daal (Black gram lentils)  1 cup

Rajma                                                ½ cup

Water                                                as required

Ginger finely sliced                             1 Tbsp.

Green chilies                                      3 nos

Organic Tomato puree                        2 cups

Sugar                                                 1 Tsp.

Garam masala powder                       1 Tsp.

Red chili powder                                 1 Tsp.

Salt                                                    To taste

For Tampering

Oil                                                     1 Tsp.

Shahi Zeera (black cumin seeds)        1 Tbsp. 

Kathuri methi                                    1 Tsp.    

Finishing Touch

Fat Free cream                                 2 Tbsp.

For Decoration:

Lemon, cut into wedges

Fresh coriander leaves finely chopped  2 Tbsp.

Cooking Directions

• Wash and soak both lentils in water for about 8 hours or overnight.
• To the daal, add water, 1 tbsp of salt and ginger . cook until daal becomes tender.
• In a heavy  pan, heat the oil , add shahi zeera, kasuthri methi and green chilies.
• When they begin to splutter, add tomato puree, remaining salt, chili powder,sugar and garam masala power. Stir fry over high flame, till the oil separates.
• Finally add all the cooked lentils and mix properly and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
• Simmer it lightly until it’s get cooked completely for about 20 to 25 minutes. 
• Stir in cream and once it gets heated through, Garnish it with finely chopped fresh green coriander leaves.
• It’s ready to serve hot low fat Daal maharani with pulkas, chapattis and kulchas.

My Other Dal Makhani Recipes(Click the Link)

Dal Makhani Sauce

Dal Makhani
Butter Paneer Makhani

Brown Lentil fry/Masoor ki Daal

Lentils are a healthy and versatile food. Lentils also are a good source of dietary fiber, iron, fol ate, vitamin B1, and minerals. They are nutritious too. Rich in antioxidants, selenium, and B vitamins, all of which boost the immune system. They are also packed with protein, high in iron and very high in fiber, which is good for your digestive and heart health.

Health Benefits of Brown Lentils

    Stabilize Blood Sugar

    Increase Energy

    Weight Loss

    Full of Iron

    Protein Packed

    Lower Cholesterol

This fry is creamy, rich, and smoothy. This is very perfect accompaniment for rice or chapatti.

Ingredients

Brown Lentils (Masoor Dhal)           1 cup

Finely chopped Tomato                  ½ cup

Split Green Chilies                        2 nos.

Finely chopped Ginger                   2 tbsp.

 Finely chopped Jalapeno               1 no.

Turmeric Powder                           ¼ tsp.

Salt                                            to taste

For the Tempering:

Butter                                         1 tsp.

Cumin seeds                                ½ tsp.

Fennel seeds                                1 tsp. (optional)

For Garnish

Chopped coriander

Method                  

• Wash the dal; add ginger, turmeric, salt and 3 cups of water and pressure cook till the dhal are tender.
• Heat the Butter, in a pan add cumin & fennel seeds.
• When the seeds crackle, add chopped tomatoes, green chilies and Jalapeno. Sauté for 3 to 4 minutes.
• Now add the cooked Daal & salt in it and let it boil for few more minutes in simmer.
• Serve hot garnished with the chopped coriander .

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Ajwain Lacha Paratha

Ajwain also referred as bishop's weed is a well-known herb. Check out the wonders of one teaspoon of Ajwain on health and get relief from bad breath, migraine and much more.

Health Benefits

Ajwain

• Beat indigestion and flatulence
• Keeps the heart healthy
• Improves digestion when you’re pregnant or lactating
• Relieves cough and asthma:

Layers of soft parathas that can be enjoyed with any dish be it for breakfast, lunch or dinner!!!! This recipe employs extremely easy and unique technique and provides detailed instructions to help you make perfectly layered Paratha.

Learn  a crispy Paratha, tricky to make but very tasty.

Ingredients:

Whole Wheat flour         2 cups

Maida                            ½ cup

Olive Oil                        2 Tsp.

Ajwain(Bishop weed)     1 Tbsp.

Salt                              ½ Tsp.

Sugar                           ½ Tsp.

Water                           to bind dough

Cooking oil                   to bake and smear

  

Method:

• Take a big bowl. Add flours, ajwain, salt, 1 tsp of olive oil and sugar ,mix than slowly start adding the water until you have a nice soft dough, cover and let rest for 20 minutes.
• Divide into 4-6 balls. Dust the working surface with flour.
• Dip the balls into flour before you start rolling.

• Roll each ball as thinly as possible into a large round.

• Apply a ½ tsp of olive oil evenly on the top of round.
• Make a hole in the center, and start rolling with the help of your hands.

• It will end up in a big ring and break the ring and, apply a small amount of oil on its upper surface.

• Start making a coil it of from both side with the help of both hands.

• And place over each other and then flatten it after pressing by palm.

• Roll like a Swiss roll. Press a little with your fingers. Dip the it dry flour and roll it. Roll it out into a round of about 125 mm. (5") diameter.

• Heat a tava, place a paratha  on it and apply some oil on upper layer of the paratha.

• Flit it on again apply some oil on the top. Cook till the parathas are crisp and golden.

• Serve hot with Vegetable kurma and Dals.

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Kothimbir Vadi

Kothmbir Vadi

Kothimbir Vadi is a starter / snack that are extremely popular among maharashtrians. When I was in Thane , I ate this many times at my maharashtrian friend’s home. It’s my favorite one. Simple and tasty. 

Ingredients

Coriander Leaves                               1 big bunch

Chick peas flour/besan                        1 cup

Peanut coarsely crushed                     2 tbsp.

Rice flour                                           1 Tbsp.

Ginger Paste                                       1 Tbsp.

Turmeric powder                                1/4 Tsp.

Green Chilies  paste                             1 tbsp

Asafetida                                           - A pinch

Sugar                                                     1Tsp.

Salt                                                     to taste
Baking soda (optional)                         1/8 Tsp.

Oil                                                     for Shallow fry 

For Seasonings:
Oil                                                     1 Tsp.
White Sesame seeds                          1 Tbsp.
Dry coconut                                       2 Tbsp.
Curry leaves                                      few 

Method:

• Mix all the ingredients in a large bowl with water except oil to get a thick batter without any lumps.
• For Steaming I have used steamer trays. You can also use Idli moulds.
• Grease the idli moulds/ Steamer trays with oil. Add batter to it and steam for 20 minutes.
• Let it cool then unmold .If you are using steamer trays then after unmolding cut into slices.
• Heat oil in a pan.  Now, shallow fry the Vadis till they turn golden brown and crispy.
• Heat oil, fry all seasonings and add to the wadis.
• Serve hot with any spicy chutney or sauce.

Note:

• Shallow fry or deep fry the Kothimbir Wadis as per your choice. 
• You can freeze these vadis and its stays up to 2 months.

Pea Malai Kofta

Malai Kofta is  a classic dish of Moghul origin. The pea balls are  fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread).  I have used the Paniyaram pan /skillet here to make the pea balls. This helps to cuts down on the calories.  You need a very little oil to fry the pea balls.

Ingredients

For Kofta

Green peas                           3 cups

Gram flour                            2 tbsp.

Finely chopped green chilies    3 no.

Chopped coriander leaves       2 tbsp.

Cumin seeds                         1 tsp.

Finely chopped ginger             1 tbsp.

Salt                                    to taste

Bread crumbs                       ¼ cup

Oil                                      for fry

For Gravy

Organic Tomato puree         ½ cup

Finely chopped tomato         ½ cup

Water                                1 cup

Ginger Paste                       1 tbsp.

Cumin                               1/3 tsp.

Coriander powder                1 ½ tsp.

Turmeric powder                ½ tsp.

Red chili powder                  1 tsp.

Cloves                              2 no.

Salt                                   to taste.

Oil/ Ghee                           1 tsp.

For Decoration

Cream                                1 tbsp.                    

Method:

• Boil the green peas in salted water till tender. Cool and mash.
• Add cumin seeds, chopped green chilies, ginger, coriander leaves and little salt.
• Take  the gram flour in a heavy pan over the fire. Stir till it turns brownish.
• Add the pea paste. Mix it well till it becomes smooth. Divide into 10- 15  equal pieces. Roll it in breadcrumbs.
• Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the pea balls in the groves.
• Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside.

For the Gravy

• Heat the oil and splutter the cumin seeds, and the ginger paste and fry for a minute.
• Add all the powdered spices , cloves, tomatoes, tomato puree  and salt.
• Stir it until leaves the oil. Add water and cook it in low flame.
• Put the gravy in a dish and add the Kofta to it.
• Decorate with cream and serve hot with rotis, Biryani , Pulao

  Note: See my other Malai Kofta Recipe

Mumbai Masala Toast Sandwich

It is raining now, so I thought  about Mumbai Masala Toast Sandwich with a hot cup of chai. Whenever I make this at home I always to remember my Mumbai colony life. Miss you guys.

Mumbai Masala Toast Sandwich is very popular snack across Mumbai. You will find them at all corners and stalls of Mumbai. This is an all in one sandwich packed with proteins, vitamins, and carbs. This is an

easy and quick homemade sandwich recipe. This sandwich is very healthy and nutritious food for kids as well. Learn how to make Mumbai Masala toast at your home.

Ingredients

OatNut Bread Slices                   4 nos.

Butter                                     ½ tsp.

Chat masala powder                  few pinches

Black Salt powder (optional)       few pinches

Black pepper powder                  a pinch

Green Chutney

Mint leaves                              few

Coriander leaves chopped          1/2 cup

Ginger pastes                          ½ tsp.

Green Chilies chopped                4 no.                                             

Blend all the ingredients in a blender to form smooth chutney. Keep aside.

               

Masala Stuffing

Boiled Potatoes                         3 no. (Finely chopped)

Tomatoes                                 1 no (Finely Chopped)

Ginger chili paste                      1 tsp.

Boiled Green Peas                     1/2 cup

Coriander leaves                       2 tbsp. (Finely chopped)

Curry leaves                              few (finely chopped)

Lemon juice                             1 tbsp.

Oil                                           ½ tsp.

Mustard seeds                          ¼ tsp.

Hing                                         few pinches

Turmeric powder                        ¼ tsp.

Sugar                                      ½ tsp.

Salt                                         to taste.

Method:

• Boil a potato and peel the skin, and chop finely.
• Heat oil in a pan, add mustard seeds & curry leaves, and let it crackle.
• Add the tomatoes, ginger chili paste, green peas and sauté it for a couple of minute.
• Add chopped potatoes, salt, turmeric powder, sugar, lemon juice, coriander leaves and mix all the ingredients well and cook it for few minutes. 
• When the filling is ready, turn off the flame and let allow it to cool completely.

To Make Sandwich

• Apply butter and Green chutney both side of the breads.
• Put 1 tbs.of potato masala in the center of the bread slice and sprinkle pepper powder & chat masala powder on it.
• Cover with other bread. Grill the sandwich on the stove or electric griddle.
• When toast is ready slice them into wedges or square.
• Serve hot with green chutney and tomato ketchup.

Tips

•  In Mumbai, traditionally they use only white breads. Here for health reason I used Oat Nut bread. You can use any kind of breads.
• You could make the chutney spicier by adding more chilies.
• To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.

Garam Masala Powder

Garam Masala is the most important spice blend in North Indian Cuisine. Adding a little pinch of masala at the end of the cooking , adds more flavor to the dish.
I always prepare Garam masala at home . Home made Garam masala being fresh smells far better than store bought. You can store this powder for few month.

Ingredients:
Green Cardamons             25 no
Black Cardamons              3 nos

Cloves                             10 nos
Cinnamon                        6 no
Black peppercorns             2 tbsp
Ground ginger powder        1tsp.
Coriander seeds                2 tbsp.
Nutmeg                            1/8
mace flakes                      1 tsp.
Bay leaves                        2 no.
Star Anise                        1 no
Fennel seeds                    1 tbsp.

Method:

• Clean and mix all ingredients
• Preheat the oven to 300 F. Put all the ingredients (expect ginger powder)into the baking sheet and roast until the spices become very fragrant.
• Put the roasted spices & ginger powder in a spice grinder and grind to a fine powder,
•  Store in an airtight bottle up to 3 months.

Zucchini Carrot Pulao - 350th Post

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used Zucchini, Carrot and capsicums. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients

Basmati Rice                          1 cup

Water                                   1½  cups       

Ghee                                    2 tsp.

Salt                                      to taste

Bay leaves                             1 no.

Cinnamon stick                       1 no

Cloves                                   4 no

Cardamoms                            3 no

Vegetables:

Small Zucchini                        2 no.

Carrot                                   1 no.

Green Capsicum                     1 no.

Finely chopped green chilies     2 no.

For Decoration:

Fried cashews & raisins          2 tbsp.

Finely chopped mint & coriander leaves

Method:

• Wash and soak the basmati rice for 30 minutes. Drain it and keep aside.
• Wash the vegetables in water.
• Remove the zucchini & carrot skin and grate it.  Finely chop the capsicum and keep aside.
• Take a frying pan, heat the ghee, add the bay leaves, cinnamons, green chilies and cardamoms and fry for a second.
• Now add the rice and fry for 2 minutes in low heat. Add water and salt and mix well.
•  Transfer the rice into rice cooker. Cover with lid. Let it cook, until rice becomes tender and water has evaporated.
• Heat the oil in a pan, fry the capsicum, zucchini and carrot for 5 minutes in low heat. Keep aside.
• Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
• Add the vegetables in it. Mix the rice with fork.
• Make sure the zucchini and carrot mixture, missed with rice.
• Garnish with chopped cilantro, mint leaves and fried Cashewnuts.
• Serve hot with Pappad and Raita.

Rawal Pindi Chole

Pindi Chole got its name from the place of its origin in Rawalpindi city , now in  Pakistan .Pindi Chole is very famous main course recipe in Punjabi cuisine which serves with Baturas. This Chole is a dry dish, where the Chole are coated very lightly with the gravy.

Ingredients

For Boiling chickpeas

Dried white Chickpeas/ kabuli chana                1 cup

Tea bags                                                       2 no.

Black cardamoms                                           1 no

Cloves                                                           2 no

Crushed green cardamoms                              1 no

Cinnamon                                                      1 no.

Water                                                            2 cups

Salt                                                               To taste.

For Masalas 

cumin seeds                                                   1 teaspoon

ginger    paste                                                1 tablespoon

Amchur powder (dried mango powder)             1 tsp.          

Red chili powder                                             1 tsp.

Coriander powder                                           1 tsp.
Chenna masala powder                                   1tbsp.                                          

Dried pomegranate seeds                                1 teaspoon

Seasoning 

Oil                                                                 1 Tsp

Bay leaves                                                     1 no.

Grated ginger                                                 1 tsp.

Thinly sliced green chilies                                1 tsp.

Cumin seed                                                    1/4 tsp.

Finely chopped tomato                                     1 no.

For Decoration 

Melted ghee                                                   1 tsp.

Chopped coriander leaves                               1 tbsp.

Method:

• Wash the Kabuli chana and soaked overnight.
• Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
• Place the chickpeas in the pressure cooker, with the water& masala potli, and cook for 2 whistles.
• Strain the chickpeas and reserve the water after discarding the tea bag and whole spices.
• Heat the oil in a pan, add the all seasoning items, fry for few minutes.
• Now add the dried mango powder (Amchur powder)red chili powder, coriander powder, Chenna masala powder and dried pomegranate seeds and fry for 3 minutes.
• Now add the reserved water and cook till the oil separates from the gravy.
• Add the kabuli chana
• Cook till the chole is completely dry.
• Serve hot and garnished with ghee and coriander leaves.