Dum Aloo - North indian potato curry

It was Friday evening when i have had enough time to make something that family will cherish for dinner. Friday is my favorite day of the week, like most of us with no stress to getup early next day and prepare for office. Also i wanted to make something tasty and easy so that i can windup my kitchen by 9:00 pm as i literally wait whole week to watch my favorite dance show - Dance India dance. In all i endup deciding on Dum Aloo with rotis and pranthas.

Here is the recipe for Dum Aloo Ingredients:-

• 3 medium sized potatoes, cut into 4 parts


• 1/2 cup chopped onion (chopped in big chunks)


• 1/4 cup chopped ginger


• 3 big tomatoes


• 2 green chilies


• 1 cup Water


• Oil for frying


• 1 tspn Salt


• 1tspn red chili powder


• 1tspn of turmeric powder


• 1 tspn of garam masala


• 1 tspn of coriander powder


• 1 tspn pav bhaji masala (optional)


• 1 tspn cumin seeds


• 1 tbspn low fat sour cream


• Cilantro for garnishing
  
  

Method:-

• Fry the cut potatoes one at a time and keep it aside on the tissue paper to that tissue can soak the excess oil. (Alternatively you can choose to bake the potatoes)


• Take another pan and heat oil (may be 1-2 tspns) on medium heat.


• Add chopped onions and ginger to the Pan and Sauté on medium heat, once onions and ginger start turning little brown, add chopped tomatoes (cut each tomato in just 4 piece), Sauté it for a while may be 2-3 minutes, but do not over roast it.


• Let the Pan contents cool for a while and all the contents to the grinder.


• Grind the roasted onions, ginger and tomatoes with 2 green chilies to form the paste.


• Take another pan, add 1 tbspn of oil and heat the oil on medium heat.


• Add Cumin seeds to the oil. Once the cumin seeds are done, or turn brown, add the grounded paste to the Pan


• Add Red chili powder, turmeric powder and let the paste simmer on low medium heat.


• Keep stirring in between to make sure the paste does not stick to Pan.


• Add sour cream to the pan and mix it finely with the gravy, Add 1 cup of water to make sure that paste do not stick to the Pan and let the gravy simmer it for 5- 10 minutes.
  Add 1 or 11/2 tea spoon of salt (according to taste) to the pan. You can also add dum aloo masala ( 1 tspn optional) or pav bhaji masala (1 tspn optional). Let the gravy simmer for 5 more minutes or until you see the oil getting separated from the gravy


• Add coriander powder, garam masala and add the fried or baked potatoes to the gravy. Let the potatoes simmer in gravy for atleast 10-15 minutes on medium or low medium heat.


• Dum aloo is done. Pour it to the serving bowl and garnish it with sour cream and some coriander leaves

Quantity:- 1 Plate good for 4-6 people

Making time: - 40 minutes

Crispy Chili Baby Corn

Last time i invited my friend Deepti and her family to dinner. I made them Crispy chili baby corn and her hubby really loved it. Since then Deepti has been asking me the recipe.

So note down the recipe

Ingredients:-

• 1 cup baby corn, cut into halves
• 1/2 cup chopped onion or 1 onion ( i used red onion but you can also use green onions)
• 1/4 cup finely chopped ginger
• 1/3 cup finely chopped garlic
• 3-4 green chillies
• 2 tbspn of All purpose Flour
• 1/4 cup Water
• Oil for frying
• 11/2 teaspoon Salt
• 1 tspn Black pepper powder
• 1/2 cup cilantro chopped
• 1 tbspn of tomato ketchup
• 2 tspn of soy sauce
• 1 tspn vinegar

Method:-

• Take a bowl and add all purpose flour, water, 1 tea spoon salt, 1 spoon black pepper powder
• You can add more water if required but make sure the batter is smooth and thick
  enough to cling to the baby corns
• If you feel that batter is thinner, you can add little more all purpose flour for thickness
• Heat the oil (i used canola oil) in the frying Pan on the medium heat
• Dip the baby corn in the batter one by one and fry
• Repeat the process with all the baby corns and keep them aside.

Sauce:-

• Take another pan, add 1 tablespoon of oil and heat it.
• Now add chopped onions to the oil and roast them for 2 min or until onions start turning little brown - do not over roast them
• Add chopped ginger and garlic to the pan too and simmer for another 2 minutes with constant stirring
• Add salt and finely chopped green chillies to the heating pan
• Add soy sauce, vinegar and tomato ketchup to the pan.
• Remove the pan from the heat and stir it for 1 minute.
• Now add the fried baby corn to the pan too and stir the baby corns in the sauce.
• Pour the whole thing in the serving plate.

Crispy chili ababy corn is ready to be served. Garnish it with fresh cut cilantro leaves.

Quantity : 1 plate , good for four - six people

Making Time : 1/2 hour or 30 minutes

Vegetabel Manchurian

This is my first post. My coworker Julia is big inspiration for sharing my recipes. She always share her treats and recipes with us. She is one of the most Selfless girl i know and i really respect her for that.

Recently i made Vegetable Manchurian as appetizer for some of my friends and i was asked if i could share the recipe.


So here goes the recipe for Vegetable Manchurian.

Ingredients:-

• 1 carrot

  1/2 cup chopped onion or 1 onion ( i used red onion but you can also use
  green onions)

  1/4 cup finely chopped ginger

  1/3 cup finely chopped garlic

  1/2 Cauliflower

  3-4 green chillies

  2 Tablespoons of All purpose Flour

  1/4 cup Water

  Oil for frying

  11/2 teaspoon Salt

  Black pepper powder

  cilantro

  1 tablespoon of tomato ketchup

  2 teaspoons of soy sauce

  1 teaspoon vinegar

Method:-

• Chop the onion, ginger and garlic separately and really fine. Due to
  shortage of time, i used minced garlic but fresh garlic is always better.

  Grate the carrot and Cauliflower and keep it aside. You can also add green
  beans and some other vegetables very finely chopped or finely grated.

  Take a bowl and mix the grated vegetables, finely chopped green chillies,
  all purpose flour, water, 1 tea spoon salt, 1 spoon black pepper powder. Mix all
  the ingredients finely with the help of water. You can add more water if
  required but make sure the batter is smooth and really thick. If you feel that
  batter is thinner, you can add little more all purpose flour for thickness.

  Grease your hands with little oil (i used canola oil) and make small balls
  of the batter and keep aside in greased dish or plate.

  Heat the oil (i used canola oil) in the frying Pan on the medium heat. When
  the oil is hot enough, deep fry the dumplings one by one and keep aside.

Sauce:-

• Take another pan, add 1 tablespoon of oil and heat it. Now add chopped
  onions to the oil and roast them for 2 min or until onions start turning little
  brown - do not over roast them.

  Add chopped ginger and garlic to the pan too and simmer for another 2
  minutes with constant stirring.

  Add 1/2 spoon salt and 2 finely chopped green chillies to the heating
  pan.

  Add 2 tea spoons of soy sauce, 1 tea spoon of vinegar and 1 tablespoon of
  tomato ketchup to the pan.

  Remove the pan from the heat and stir it for 1 minute.

  Now add the vegetable balls to the pan too and mix the balls in the
  sauce.

  Pour the whole thing in the serving plate.

Vegetable Manchurian is ready to be served. Garnish it with fresh cut cilantro leaves.

Quantity : 1 plate , good for four - six people

Making Time : 1/2 hour or 30 minutes