21
Nov 19

Kashmiri Aaloo (Kashmiri potato curry)

The recipe looks very appealing, isn’t it? And whenever I served it on dining table our friends and family appreciated it; even children demanded that he wanted to eat just this dish. My husband told me every time to cook walnut potato curry, whenever I hosted a dinner or lunch for friends or relative. The recipe is really very scrumptious. A special recipe…

Ingredients:

  • Potato: 500 gm (walnut size preferably, if not available make pieces of walnut size)
  • Curd (yogurt): 500 gm.
  • Milk: 1 cup
  • Water: 1 cup
  • Fennel seed: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Black pepper: 10-15no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Walnut (roughly crushed): 2 tablespoon
  • Walnut: 4-6 pieces
  • Mustard oil: 150 gm (for deep frying potato)
  •  Salt: 1 teaspoon
  • Turmeric powder: 2 pinch
  • Mint leaves: 2-3 twig
  • Coriander leaves: 20 gm.

Preparation:

  1. Take about 90% (keep 10% for seasoning) of black cumin, black pepper and fennel seed and make a ‘mixed powder’ in grinder, keep aside.
  2. Peel off potatoes; prick it all over with help of fork, keep this into salted water for 20-30 minutes, shown as in photo.
  3. Beat curd with milk and water into big bowl or blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smoke, fry the potatoes on medium flame till it become light golden in color. Take it out, Keep aside.
  2. Take another wok/fry pan; put 50 gm. of oil, when it starts to smokes add black cumin, black pepper and cinnamon, sputter for few seconds add ginger paste put off the flame. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add salt, ‘mixed powder’, walnut and roughly crushed walnut and keep cooking at minimum flame.
  3. Re fry the potatoes for couple of minutes on high flame till the outer layer of potatoes gets golden brown color; add directly into the another wok where curry is being cooked on minimum flame (the theory is that the hot potatoes absorb the flavor and aroma from hot gravy).
  4. Add mint leaves(here used mint powder and coriander powder) and turmeric powder; continue cooking on low flame with lid on for about 7-8 minutes till desirable consistency of gravy comes.
  5. Add chopped coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Kashmiri Aaloo (Kashmiri potato curry)
Ingredients
Peel off potatoes; prick it all over
fry the potatoes
light golden in color
add black cumin, black pepper and cinnamon,
add ginger paste
add blended curd mixture
add salt
mixed powder’
add salt, ‘mixed powder’, walnut and roughly crushed walnut
keep cooking at minimum flame.
Re fry the potatoes
Add mint leaves
Add mint powder and coriander powder
continue cooking on low flame
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)

20
Nov 19

Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)

Ash gourd Vadi (dried dumpling made with ash gourd and Besan) is very popular in Bihari and Bengali homes, used to cook in olden days during the scarcity of quality green vegetables in the market during off season. Now throughout the year green vegetables are available still we can enjoy with aged traditional recipe due to availability in the super market…

This is especially being cooked in the region of Nepal, Mithila made with ash gourd (Petha) and Chana Dal Besan. There are so many variety of vadi available; plain (made with Peas, Green Gram/Mung, Black Gram /Urad, Murauri (made with Radish), Sugarauri (made with Bathua Saag) etc, this recipe is made with ash guard vadi.

The very elegant and simple recipe from Indian houses served in the Lunch/ Dinner, can be combined with any gourd, egg plant and as per your creativity…

Ingredients:

  • Potato (Aaloo): 100 gm
  • Vadi: 100 gm.
  • Garlic and Ginger paste: 2 teaspoon
  • Mustard oil:  5-6 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 ½ teaspoon (as per your taste)
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Chop Potatoes into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown.  Keep aside.

Method:

  1. Take pressure cooker, heat 2 tablespoon of oil, let oil start to smoke; add vadi, stir fry for couple of minutes (don’t over fry it otherwise it will not get cooked properly). Take out, keep aside.
  2. Put remaining oil into the fry pan; add cumin sputter it for few seconds add chopped potatoes stir fry on medium flame for about couple of minutes, add garlic and ginger paste; reduce to low flame, cover the lid (for 2-3 minutes). Stir occasionally, so that it should not burn.
  3. Add chili powder, turmeric powder, coriander powder and salt stir fry for couple of minutes add 3-4 cups of hot water as per your requirement, let it boil; add fried Vadi and put the lid on. Cook on high flame till the pressure come, lower the flame, continue to cook for a minutes. Put off the flame.
  4. Note: You may cook it in kadhai, need not to use pressure cooker but it will take more time.
  5. The Vadi gets double in size and messy in appearance, add black pepper powder.
  6. Transfer into serving bowl, ‘Kumhrauri (Ash gourd vadi/ Winter Melon vadi) Aaloo (potato)’ is ready to be served with rice and salad; a complete Meal.
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Ingredients
Chop Potatoes
Garlic and Ginger paste
stir fry vadi
stir fry vadi for couple of minutes
add cumin
add chopped potatoes
add chopped potatoes
add garlic and ginger paste
add garlic and ginger paste
Add chili powder, turmeric powder, coriander powder and salt
stir fry for couple of minutes
add 3-4 cups of hot water
let it boil
add fried Vadi
Put off the flame
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)
Kumhrauri (Ash gourd vadi / Winter Melon badi) Aaloo (potato)

19
Nov 19

Asparagus in Butter

A quick and full of flavor recipe with few ingredients as salt and black pepper gives the dish very delicate flavor and is ready within 10 minutes; can be served as side dish which is light to stomach.

One evening I prepared this dish for dinner but the taste and aroma was so inviting… we finished this with toasted bread with evening tea right that moment… yummy…

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Cumin: ¼ teaspoon
  • Turmeric powder: 1 pinch
  • Black pepper powder: ½ teaspoon
  • Salt: ¼ teaspoon (as per taste)
  • Butter: 1 tablespoon
  • Cooking oil: 1 teaspoon

Preparation:

  1. Cut asparagus into 1 inch pieces, keep aside.

Method:

  1. Take a fry pan. Heat butter and oil, Put cumin sputter it for few seconds;  Add chopped asparagus cook on medium low flame with lid on till it get 50% done, stir in between to avoid the burn from bottom.
  2. Lower the flame, add salt, turmeric powder, continue to cook till it is done, and add black pepper powder. Put off the flame transfer into serving bowl. Decorate with green coriander.
  3. ‘Asparagus in Butter’ is ready to be served.
Asparagus in Butter
Ingredients
Cut asparagus
Heat butter and oil
Add chopped asparagus
Add chopped asparagus
cook on medium low flame
add salt, turmeric powder
add black pepper
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’

19
Nov 19

Apple Shake

Apple trees originally grew in Asia and Europe only; about thousand years ago, now it is grown all over the world. Different types of apples are grown as per demand i.e. cooking purpose, raw eating purpose and cinder producing purpose.

Asian apples are extremely sweet, especially in Indian sub continent. The skin of ripen apples are red, pink, green, yellow, golden and rusted color. They also differ in size significantly. Japanese consumers prefer the large size apples.

Whatever the way you like, it gives high value nutrition. Eating them whole gives maximum benefits, but sometimes it is fun and you can enjoy preparing ‘Apple shakes’ for your family and they will be delighted and happy to have it. The shake is convenient for toddler to consume.

Ingredients:

  • Apple: 1 no. (Medium size)
  • Sugar/honey: 1-2 tablespoon (as per your taste)
  • Milk: 400-450 ml
  • Cinnamon powder: ¼ teaspoon
  • Ice cubes: optional

Preparation:

  1. Core, peel and chop the apple, Keep aside.

Method:

  1. Take a grinding jar; put chopped apple along with 100 ml. of milk and sugar, blend it on medium speed till it become smooth, add remaining milk and ice cubes and blend them on high speed, Apple milk shake is ready.
  2. While serving in tumbler drizzle with honey and dust the cinnamon powder over it.
Apple Shake
Ingredients
drizzle with honey
Apple Shake
Apple Shake
Apple Shake
Apple Shake

18
Nov 19

Ridge Gourd with Tomato

 ‘Ridge Gourd with Tomato’ for this recipe I just use tomato and onion to prepare this delicious recipe and served with ghee (clarified butter) doused chapatti as regular dinner, simple, light and loaded with nutrition value. It is low in calorie and high in water content and fiber; good for people having constipation.

Above all quick and easy to prepare; I cooked gourd separately in microwave for 3 minutes and simultaneously fried the onion and other ingredients to save the time…

Ingredients:

  • Ridge Gourd: 500 gm.
  • Onion: 1 no.
  • Tomatoes: 100-150 gm.
  • Mustard oil/Cooking oil: 30 gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon

Preparation:

  1. Chop the tomatoes and onion, keep side.
  2.  Slightly peel off the edges of ridge gourd, not peel fully. Chop into small pieces as photos, keep aside.

Method:

  1. Take a wok/fry pan, put oil, when oil starts to smoke add cumin and fennel seed; sputter for few seconds add onion  fry  on high flame till onion get translucent, add chopped tomatoes, and stir fry on medium flame for couple of minutes. Add powder masala and salt; continue to fry for couple of minute, add chopped ridge gourd (if it is already micro waved, you can save the time of cooking) stir it and cook with lid on till done. Stir occasionally to avoid sticking on bottom. Put off the flame.
  2. Garnish with coriander leaves. Serve hot or warm with rice or chapatti.
Ridge Gourd with Tomato
Ingredients
peel off the edges of ridge gourd
chopped vegetables
add cumin and fennel seed
add onion
add chopped tomatoes
Add powder masala and salt
add chopped ridge gourd
add chopped ridge gourd
stir it and cook
Stir occasionally to avoid sticking on bottom
Put off the flame
Ridge Gourd with Tomato
Ridge Gourd with Tomato
Ridge Gourd with Tomato